Located within 1 Hotel Copenhagen, Fjora is being billed as a celebration of seasonal, local ingredients which, in common with the chef’s Mayfair flagship, is big on low-waste and regenerative practices.
Nicholson – who cut her teeth in the industry working alongside Marcus Wareing at restaurants including MARCUS, The Gilbert Scott and Tredwells – is leading the project as chef partner.
“Nature is my biggest inspiration – something so bountiful and beautiful that begins with just a tiny seed. Its rainbow hues, gentle hums, and rhythmic patterns inspire me to work with it and learn from it in all its forms,” she says. “Fjora was born from a deep connection to this natural world, celebrating seasonality and the quiet brilliance of local ingredients, while creating a space where guests can slow down and reconnect.”
Dishes will include cured Nordic trout with fermented green strawberries crème fraiche; roasted carrots with brown butter labneh, carrot top relish and rye and caraway granola; Funga Farm mushrooms with XO sauce, herb velouté and local grains; and slow-cooked pork collar, bacon jam, braised cabbage and cultured cream.
In a nod to her London establishment, Nicholson has brought over the ‘chouxnut’, a sweet and crispy take on the classic doughnut, made with choux buns.
Here, it is made with Agrain (‘upcycled’ flour made with spent beer grain), and coated in cardamom sugar.
Other sweets include the baked milk chocolate mousse with koji Copenhagen miso custard and goat’s milk ice cream or a delicate skyr yoghurt soft serve with olive oil and honeycomb.
Drinks continue the regenerative ethos, with an imaginative selection of cocktails using the best in seasonal produce, Danish liquors and surplus ingredients from the kitchen.
The dining room is housed in the glass-fronted atrium of the hotel, seating up to 72.
The airy, plant-filled space nods to the natural world with its use of raw organic materials and is “a reflection of balance: between light and shadow, refinement and wildness, nature and nurture”.
Fjora also boasts two private dining rooms, seating up to 40.
It’s been a busy year for Nicholson with the chef currently also in the process of launching a multi-faceted restaurant project near Haywards Heath in West Sussex.