Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes; think roe deer wrapped in parcels of burnt hay or smoked bone marrow with beetroot, apple sauce and sorrel. The curious mix of rustic tradition and modern innovation characterises Hruskova’s cooking and it is fair to say that over the years diners and critics alike have been suitably intrigued.
A native of Odense – the third largest city in Denmark and the birthplace of children’s author Hans Christian Anderson – Hruskova has sated the critic’s appetite for modern Scandinavian food in London, which has been induced in recent times by the hype surrounding a certain restaurant in Copenhagen called Noma.
Despite the obvious and somewhat tiresome comparisons to Noma Head Chef, Rene Redzepi, Christoffer Hruskova is happy to outline the influence the restaurant has had on his own cooking style,
"I almost cried with happiness when I first tasted musk ox tartare at Noma – its refined simplicity was inspirational."
Like Redzepi, Hruskova was a keen forager and at North Road made use of oft neglected ingredients like wood sorrel, Douglas Fir and wild elderflower, all picked from surrounding regions. Besides the foraged ingredients, Hruskova had been keen to source meat and fish from the British Isles to add a rare locality to his Nordic cuisine.
Hruskova left North Road in the summer of 2012 to explore other projects.
Christoffer has contributed recipes towards our summer recipe collections, including a fresh pickled mackerel recipe, a beetroot sorbet recipe (that is sure to get talked about) and a classic flatbread recipe.