Circa 1924 'Kräftskiva' social diary

So you are probably thinking – what is the connection between a 1920s, prohibition-inspired, restaurant and bar, and the humble crayfish? Well, the answer is Circa 1924’s head chef Lauri Hilli, whose Swedish roots inspired the team to celebrate the tradition of Kräftskiva, a feast of crayfish and schnapps.

Following the threat of the crayfish population being wiped out in Swedish waters around the start of the 20th century, a fishing restriction was imposed, limiting catches to just a few weeks in August. And thus, crayfish became an exclusive and much sought-after delicacy and the crayfish party was born.

Rob Weeks, Circa 1924 co-owner, says: “We had such a great turn out and everyone really got into the spirit of things! The team decked out the restaurant to celebrate in true Scandi style - to give everyone a really authentic experience.

The tables were adorned with cloths using the colours of the Swedish flag and guests were given party hats. The meal consisted of big bowls of steamed crayfish and a Croque Forestier, topped off by shots of schnapps.

Schnapps is another Swedish favourite, and Lauri explains: “The alcohol is referred to as ‘moonshine’, because traditionally it is illegally brewed and flavoured by locals at home. Our cocktail bar is decked out just like an American prohibition-style moonshiner bar, and so serving Scandi moonshine schnapps seemed very apt.”