New Nordic meets Best of British

On Monday 30th November and Tuesday 1st December, Lyle’s restaurant in London will open its doors and kitchens to the enigmatic chef Daniel Berlin.

The elusive chef from Sweden who currently has a 3-month waiting list for his 14 person-cover restaurant located in a small village outside Malmö, will be joining head chef James Lowe for what is predicted to be a gastronomic feast.

The collaboration between these to great chefs of the moment will be an opportunity for guest to experience the best of both Daniel’s and James’s iconic dishes, plus some fantastic new editions that will keep you wanting more.

Usually taking inspiration from the surrounding countryside of his restaurant in Skåne-Tranås, Sweden, Daniel embraces traditional methods of farming, foraging and hunting, to produce outstanding cuisine that champions local, natural and seasonal ingredients. This holistic philosophy means that he offers the freshest form of cooking with 80 per cent of his ingredients sourced from the three-acre site surrounding the restaurant. The rest comes from within a three-mile radius.

With a similar approach to food being supported by James Lowe, the two chefs will work in tandem to create a unique menu for the two-night takeover, which will showcase the inventive cuisine of this Nordic rising star.

FOUR spoke briefly to Daniel ahead of his takeover to find out what can be expected from his London debut.

What will be in store for guests during your Lyle’s takeover?

We hope to make good, interesting food with wild game in focus

Can you tell us any menu highlights that we can look forward to?

We have chosen to take with us some signature dishes from the restaurant. New and old!

What was the inspirations behind the menu/theme of the dinner?

We talked about trying to portray the season right now, and then focus on the wild meat. Even vegetables that need longer cooking and deeper flavors. We always have a hard time moving the restaurant to new destinations when we choose to focus on the big picture. It is a challenge.

What are you most looking forward to during your guest chef appearance?

The meetings are always the most interesting. To discuss gastronomy, see similarities and differences, and to have great fun.

What’s next for you?

We look forward to 2016 and starts to work on the development after Christmas. The restaurant re-opens after 23 March. We always have a lot going on!

Daniel will be rounding off a year that has seen an incredible line up of guest chefs, including Elena Reygadas, Gregory Marchand, Jeremy Charles and James Henry.

Keep up to date at FOUR with all the news for the 2016 line up, which already has confirmed chefs such as: Bertrand Grébaut of Septime in Paris, Mitch Orr of ACME in Sydney, Tatiana Levha of Le Servan in Paris, Morgan McGlone of Belles Hot Chicken & Bar Clarine in Melbourne, Daniel Burns of Luksus in Brooklyn and José Ramírez-Ruiz and Pamela Yung of Semilla, also in Brooklyn. 


Seats can be booked online through ticketing platform Tock, via theguestseries.com

Lyle’s

Tea Building

56 Shoreditch High Street

London

E1 6JJ

+44 20 3011 1547

lyleslondon.com