What is it about Swedish chefs and punk rock? We know from experience that the two go hand in hand and rising star (and diehard Ebba Grön fan) David Arvidsson is no exception. Punk was his first love but he fell into cooking at the age of seventeen and hasn't looked back since. As nonconformist in the kitchen as his musical tastes, David wants food to be relaxed and fun, not stiff and boring, and it’s an approach that’s borne out by innovative dishes like ‘Beetroot “Linguini”, Blackcurrant, Radicchio and Frozen Goat’s Curd’ and ‘Poached Rhubarb, Yoghurt Sorbet, Buckwheat Crumble and Sumac’. After winning over the likes of the White Guide as head chef of fêted wine bar and dining room 19 Glas in Stockholm’s old town, David’s now ready to open a place of his own, championing sustainable local produce (as one must) but taking inspiration from further afield to reflect Sweden’s multiculturalism. It’s a combination we cannot wait to try.