Christoffer Hruskova

Christoffer Hruskova has taken his unique brand of cuisine across the globe, working in some of the world’s finest kitchens in destinations as far flung as Sydney, Cuba, New York and Hong Kong. It was in London, however, that Hruskova opened his first restaurant in 2006 (Fig Bistro) and achieved his first Michelin star – at North Road in 2011.

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.

Awards
The Michelin Guide
One Michelin star
Press

Restaurants

Chef

Restaurants

Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...


Christoffer Hruskova Recipes - See All


Chris Hruskova on Twitter

Christoffer

@ChrisHruskova

5 days

@markwildfood @GaryGoldie @emwilco I will do

Christoffer

@ChrisHruskova

5 days

@GaryGoldie @markwildfood @emwilco will come ASAP

Christoffer

@ChrisHruskova

5 days

@GaryGoldie @markwildfood @emwilco Goldie let me know when you opening up want to come and eat

Christoffer

@ChrisHruskova

2 weeks

RT @absolutelywild: Wild strawberry in flower... http://t.co/PKPEJDsSms