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  • Olive Magazine

    A treat FOR TWO

    Dec 09, 2020 5 minutes
    Recipes JONI KETONEN Photographs DAVID COTSWORTH

    Joni Ketonen is the Finnish head chef at Eldr, a restaurant at the top of the Pantechnicon in Belgravia. ‘Pantechnicon’ refers to the building itself – a Victorian storage unit once used for expensive possessions. In its latest guise, the building has been opened up to house a Japanese-Nordic mix of restaurants, bars, shops and Café Kitsuné on the ground floor, open for takeaway. Up in Eldr, which also seats guests in its heated roof garden, Joni uses Nordic cooking methods (including pickling and curing) and ingredients such as reindeer, as well as seasonal British produce. pantechnicon.com, @_pantechnicon, @joni.ketonen

    All the information in this article was correct at the time of going to press during the most recent lockdown restrictions.

    Scallops, leek, mussel sauce and reindeer

    1 HOUR | SERVES 2 AS A STARTER | A LITTLE EFFORT | GF

    1, washed thoroughly and green tops removed100g3, cleaneda drizzle

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