WEBVTT 00:00:05.130 --> 00:00:06.464 So, what are we gonna taste? 00:00:06.548 --> 00:00:08.925 Well, we're gonna try some local delicacy. 00:00:09.092 --> 00:00:09.926 Yes. 00:00:09.926 --> 00:00:11.428 It's fermented shark. 00:00:11.511 --> 00:00:12.595 Fermented shark? 00:00:12.679 --> 00:00:13.388 You had that before? 00:00:13.471 --> 00:00:14.639 That's an acquired taste. 00:00:15.515 --> 00:00:16.641 BERNA You don't know how to do it, 00:00:16.725 --> 00:00:18.059 so he'll do it for you, so. 00:00:19.728 --> 00:00:20.770 You have to show you're an Icelander 00:00:20.854 --> 00:00:22.022 and a real man, he says. 00:00:22.981 --> 00:00:24.649 He also has something to help you wash it down. 00:00:24.733 --> 00:00:27.193 Brennivín, burning wine. 00:00:27.277 --> 00:00:28.611 And You swig it down with this? 00:00:28.695 --> 00:00:30.071 So you put this and then swallow it. 00:00:30.155 --> 00:00:31.531 So in and swallow? 00:00:38.266 --> 00:00:39.392 Come on, come on, come on. 00:00:39.476 --> 00:00:40.602 Come on, come on, come on, come on. 00:00:40.727 --> 00:00:41.895 Be strong. 00:00:50.170 --> 00:00:52.673 GORDON I'm just south of the Arctic Circle in Iceland. 00:00:53.257 --> 00:00:57.636 Here, vast glaciers sit on top of some of the world's most active volcanoes, 00:00:58.136 --> 00:01:02.099 causing spouting geysers, thermal springs and frequent earthquakes. 00:01:03.267 --> 00:01:07.145 Now, I first came to this land of fire and ice over a decade ago 00:01:07.604 --> 00:01:10.607 and it's got some of the best seafood anywhere in the world. 00:01:11.108 --> 00:01:15.570 But what I've never done is had a chance to discover the hidden corners of Iceland 00:01:15.654 --> 00:01:18.198 and get up to speed with their culinary secrets. 00:01:18.865 --> 00:01:22.286 I'm here in the middle of summer, when there's 24 hours of daylight, 00:01:22.369 --> 00:01:24.079 but still snow on the mountains. 00:01:24.788 --> 00:01:28.834 To start my adventure, I'm on my way to meet Chef Ragnar Eiriksson 00:01:28.917 --> 00:01:30.669 at a local foraging spot, 00:01:30.752 --> 00:01:34.047 but he's warned me, it's not an easy drive. 00:01:34.881 --> 00:01:38.427 I mean, talk about rough terrain. 00:01:38.593 --> 00:01:39.720 Look at this. 00:01:43.015 --> 00:01:45.392 Bloody hell, I think my teeth have fallen out. 00:01:48.145 --> 00:01:49.980 Ragnar! Ra. 00:01:50.772 --> 00:01:51.523 Are you. 00:01:51.606 --> 00:01:52.274 Hey! 00:01:52.399 --> 00:01:53.567 GORDON Are you kidding me? 00:01:53.650 --> 00:01:54.985 Come over! Get in! 00:01:55.360 --> 00:01:56.611 GORDON What are you doing? 00:01:56.695 --> 00:01:59.573 Really? He said meet me by the water, not in it. 00:02:00.198 --> 00:02:01.742 I knew Ragnar had a lot to show me, 00:02:01.825 --> 00:02:03.869 but I wasn't expecting to see all that. 00:02:04.244 --> 00:02:05.412 What a journey! 00:02:05.495 --> 00:02:06.246 You good? 00:02:06.330 --> 00:02:07.497 RAGNAR Yes, thank you, sir. 00:02:07.581 --> 00:02:08.498 GORDON Absolute pleasure. 00:02:08.582 --> 00:02:09.666 Nice to meet you. 00:02:09.750 --> 00:02:11.543 GORDON Jeez, that's hot! Seriously? 00:02:11.626 --> 00:02:12.878 Join. Join you? 00:02:12.961 --> 00:02:14.254 Yeah, there's plenty of room. 00:02:14.338 --> 00:02:15.797 GORDON Bloody hell. 00:02:16.882 --> 00:02:19.301 Ragnar Eiriksson is a nature loving chef, 00:02:19.468 --> 00:02:22.387 who was awarded Iceland's first Michelin star. 00:02:22.637 --> 00:02:26.266 He now owns and runs restaurant, Vinstukan, in Reykjavik. 00:02:27.517 --> 00:02:31.438 His focus is on seasonal ingredients, obscure Icelandic flavors 00:02:31.521 --> 00:02:34.274 and apparently, public nudity. 00:02:36.318 --> 00:02:38.070 Shit my boo, my *s are hard. 00:02:40.238 --> 00:02:44.826 Shit! Oh shit, that's hot. 00:02:44.910 --> 00:02:46.119 It is warm. 00:02:47.037 --> 00:02:47.871 It's nice, huh? 00:02:47.954 --> 00:02:49.164 GORDON What a beautiful place. 00:02:49.247 --> 00:02:50.457 RAGNAR It's very nice. 00:02:50.540 --> 00:02:51.458 GORDON Amazing. 00:02:51.541 --> 00:02:53.085 You've been instrumental in transforming Icelandic cuisine, 00:02:53.168 --> 00:02:55.295 but at the heart of it, the ingredients are key. 00:02:55.379 --> 00:02:56.380 Mm-hm. 00:02:56.463 --> 00:02:57.381 How good are they? 00:02:57.464 --> 00:02:59.257 Obviously they are very fresh because we are so close to our ingredients. 00:02:59.341 --> 00:03:00.258 GORDON Yep. 00:03:00.342 --> 00:03:02.886 I mean, you can basically catch a fish and cook it for lunch. 00:03:02.969 --> 00:03:04.429 GORDON Yes. You know? 00:03:04.513 --> 00:03:05.847 Yeah, there and then. 00:03:05.931 --> 00:03:07.641 Everything we use we have an abundance of. 00:03:07.924 --> 00:03:08.633 Yeah. 00:03:08.717 --> 00:03:11.011 We don't have to, like, climb rocks to find the "special herb" somewhere. 00:03:11.094 --> 00:03:12.137 They're everywhere. 00:03:12.220 --> 00:03:13.430 But naturally sourced. 00:03:14.514 --> 00:03:17.892 The river fishes, both the salmon and the arctic char, is just... 00:03:17.976 --> 00:03:18.727 ...amazing. 00:03:18.810 --> 00:03:19.686 Right. 00:03:19.769 --> 00:03:24.608 You were instrumental in showing that Michelin, I suppose, magic here in Iceland, 00:03:24.691 --> 00:03:27.193 so you may seem a cool, calm, collected guy, 00:03:27.277 --> 00:03:29.821 but underneath that beard, there's a feisty, ferocious, competitive chef, right? 00:03:29.904 --> 00:03:31.031 There has to be. 00:03:31.364 --> 00:03:32.115 There has to be. 00:03:32.198 --> 00:03:32.907 Yeah. 00:03:32.991 --> 00:03:35.410 I'm going to send you off now to go and find some of these ingredients. 00:03:35.493 --> 00:03:38.413 And so if you just go on your own and we'll meet each other at the end of the week. 00:03:38.496 --> 00:03:39.331 Mm-hm. 00:03:39.414 --> 00:03:41.458 And we'll have a cook off for some guests. 00:03:41.541 --> 00:03:42.667 I'd love that. No fancy ingredients. 00:03:42.751 --> 00:03:43.960 No fancy, just keep it simple. 00:03:44.044 --> 00:03:45.170 Where shall I start? 00:03:45.253 --> 00:03:48.423 You could get up and first start finding some herbs. 00:03:48.506 --> 00:03:49.883 Can we get dressed first though? 00:03:49.966 --> 00:03:51.343 I'm not gonna forage these mountains. 00:03:51.426 --> 00:03:52.385 RAGNAR If you insist. 00:03:52.469 --> 00:03:53.345 Stark bollock *, yeah? 00:03:53.428 --> 00:03:54.429 Thank you. 00:03:56.514 --> 00:03:57.849 RAGNAR Wow. That's the Arctic thyme. 00:03:57.932 --> 00:03:58.975 GORDON That's the Arctic thyme there? 00:03:59.059 --> 00:04:00.477 RAGNAR Yeah. That's beautiful. 00:04:00.560 --> 00:04:01.603 RAGNAR What we're looking for. 00:04:01.686 --> 00:04:02.604 Look at the color of that. 00:04:02.687 --> 00:04:04.064 RAGNAR Yeah. So fragrant as well. 00:04:04.147 --> 00:04:05.315 GORDON Wow, thank you. 00:04:05.398 --> 00:04:06.566 RAGNAR You smell that? 00:04:06.650 --> 00:04:07.942 GORDON That smells incredible. 00:04:08.026 --> 00:04:09.944 So you could could that with a fish quite easily. 00:04:10.028 --> 00:04:11.655 I would cook this as little as possible. 00:04:11.738 --> 00:04:12.572 Really? 00:04:12.656 --> 00:04:14.282 Just keep the flavors in there. 00:04:14.366 --> 00:04:15.575 Just throw it in at the end. 00:04:15.659 --> 00:04:16.576 Yeah. 00:04:16.660 --> 00:04:18.912 That's what I like about the Icelandic, like, ingredients. 00:04:18.995 --> 00:04:22.207 So close and so powerful. 00:04:22.540 --> 00:04:23.750 Very powerful. Yeah. 00:04:23.833 --> 00:04:25.085 That is beautiful. 00:04:25.168 --> 00:04:26.252 So. Amazing. 00:04:26.336 --> 00:04:27.754 So that has been an exciting start. 00:04:27.837 --> 00:04:28.797 Where do you suggest first? 00:04:28.880 --> 00:04:30.006 RAGNAR You should go and get some salmon. 00:04:30.090 --> 00:04:31.383 You should go and see my friend, Hakon. 00:04:31.466 --> 00:04:33.927 Right, listen, that's been amazing. Yeah? 00:04:34.010 --> 00:04:36.680 Stay out that hot tub and I'll see you at the end of the week. 00:04:36.763 --> 00:04:37.847 Good luck. 00:04:37.931 --> 00:04:39.557 Thank you so much. Take care, bud. 00:04:39.641 --> 00:04:40.433 Take care. 00:04:40.517 --> 00:04:41.851 Enjoy the foraging. Thank you. 00:04:43.019 --> 00:04:45.313 GORDON Ragnar's chilled exterior doesn't fool me. 00:04:45.397 --> 00:04:48.858 I know that the chef who won Iceland's first Michelin star, 00:04:48.942 --> 00:04:51.236 will put up a fight at the final cook. 00:04:51.611 --> 00:04:54.280 So, I need to bring my A-game. 00:04:59.994 --> 00:05:05.875 Now, Ragnar's sent me to meet a very cool, eccentric Icelandic fisherman, Hakon. 00:05:06.543 --> 00:05:10.088 He has his own island, that's how cool he is, and fingers crossed, 00:05:10.171 --> 00:05:13.800 I'm gonna catch a beautiful salmon ahead of the final cook. 00:05:14.300 --> 00:05:17.887 But it's done in a traditional manner, no rod, no reel. 00:05:17.971 --> 00:05:20.473 This is salmon fishing with nets. 00:05:22.600 --> 00:05:24.060 Hakon! How are you, sir? 00:05:24.144 --> 00:05:25.395 HAKON Hey, I'm good, man, thank you. 00:05:25.478 --> 00:05:26.646 GORDON Absolute pleasure. 00:05:26.730 --> 00:05:27.897 Why is the water this color? 00:05:27.981 --> 00:05:30.567 It's a glacial river, so it's the silt from the glacier. 00:05:30.650 --> 00:05:32.944 Ragnar said you have some of the best salmon anywhere in Iceland. 00:05:33.027 --> 00:05:34.863 Wild North Atlantic. 00:05:34.946 --> 00:05:35.572 Wow. 00:05:35.655 --> 00:05:38.158 Icelanders are very protective of their wild salmon. 00:05:39.284 --> 00:05:42.912 You can only fish it in fresh water and with special permission. 00:05:43.705 --> 00:05:44.873 And this island is home, right? 00:05:44.956 --> 00:05:45.999 HAKON It's my home. 00:05:46.082 --> 00:05:47.041 Lucky man. 00:05:47.125 --> 00:05:48.001 You wanna see it? 00:05:48.084 --> 00:05:49.753 I'd love to see, you know that, please, thank you. 00:05:49.836 --> 00:05:50.795 And what's the doggy's name? 00:05:50.879 --> 00:05:51.880 It's Squiggy. 00:05:51.963 --> 00:05:52.964 Squiggy. 00:05:54.090 --> 00:05:57.093 I'm so excited to try the salmon I've heard so much about. 00:05:57.177 --> 00:05:59.512 I just hope I don't have to strip first. 00:06:05.268 --> 00:06:06.352 Thank you, sir. 00:06:07.896 --> 00:06:09.063 What a beautiful island. 00:06:09.147 --> 00:06:10.231 Oh, my lord. 00:06:10.315 --> 00:06:12.317 So it's been for three generations? 00:06:12.400 --> 00:06:13.234 HAKON Three generations, since 1940. 00:06:13.318 --> 00:06:14.235 GORDON Wow! 00:06:14.319 --> 00:06:18.907 HAKON My mother inherited and then she gave it to me for my 40th birthday. 00:06:18.990 --> 00:06:19.824 Stop it. 00:06:19.908 --> 00:06:21.618 You had this for your 40th birthday? 00:06:21.701 --> 00:06:22.577 HAKON Yeah, what did you get? 00:06:22.660 --> 00:06:25.163 GORDON I got a kick up the ass from my mum. 00:06:27.957 --> 00:06:29.209 So, we're gonna use a net? 00:06:29.292 --> 00:06:30.543 HAKON Yeah, yeah. 00:06:30.627 --> 00:06:31.961 Yeah, so this is the end of the net. 00:06:32.045 --> 00:06:34.339 Got you. This is a fishing pier. 00:06:34.422 --> 00:06:36.341 Yes. And is it a busy river? 00:06:36.424 --> 00:06:38.134 It's the biggest in Iceland. 00:06:38.218 --> 00:06:41.554 It's the biggest water system in Iceland and it has the biggest salmon population in Iceland. 00:06:41.638 --> 00:06:43.473 Every salmon I've caught has always been on a rod. 00:06:43.556 --> 00:06:44.808 I've never caught a salmon on a net. 00:06:44.891 --> 00:06:46.184 HAKON This is work. 00:06:46.267 --> 00:06:47.310 Yeah, I'll say. 00:06:47.393 --> 00:06:48.394 So, drag it in? 00:06:48.478 --> 00:06:49.687 HAKON Drag it in, yes. 00:06:49.771 --> 00:06:53.817 Fish it, just pull the rope in, at the very end because it's tied to the bottom. 00:06:53.900 --> 00:06:54.859 There we go. 00:06:54.943 --> 00:06:56.069 Gotcha. Shit. 00:06:56.152 --> 00:06:57.570 HAKON We pull that one out of the river. 00:06:57.654 --> 00:06:58.905 Pull that a little more. 00:07:00.156 --> 00:07:01.825 There we have it. And now we can. 00:07:01.908 --> 00:07:02.826 Ah, there we have one. 00:07:02.909 --> 00:07:03.660 There's one. 00:07:03.743 --> 00:07:04.702 HAKON There's one. 00:07:04.786 --> 00:07:06.621 GORDON Bloody hell. Wow. 00:07:06.704 --> 00:07:08.331 So that's a decent size, right? 00:07:08.414 --> 00:07:11.584 HAKON Yeah, I would say that was a perfect food size. 00:07:11.668 --> 00:07:12.752 Here it is. 00:07:12.836 --> 00:07:14.546 Yeah, beautiful. Look at that. 00:07:14.629 --> 00:07:16.256 Wow, beautiful condition. 00:07:16.339 --> 00:07:19.092 When you feel the tail, there like that, it's just solid muscle, isn't it? 00:07:19.175 --> 00:07:20.218 Solid, yeah. 00:07:20.301 --> 00:07:21.594 And the span, look how wide they are. 00:07:21.678 --> 00:07:23.388 And that's the difference between a farmed salmon and a wild salmon. 00:07:23.471 --> 00:07:25.265 You wanna taste it? I'd love to, yes please. 00:07:26.516 --> 00:07:28.059 Thank you. Beautiful. 00:07:28.142 --> 00:07:31.020 I assume you know how to clean a fish? 00:07:31.104 --> 00:07:32.730 GORDON Absolutely. Yeah? 00:07:32.814 --> 00:07:33.773 Scale it first, right? 00:07:33.857 --> 00:07:35.108 No, no, you don't need to scale it. 00:07:35.191 --> 00:07:35.942 You don't scale the fish? 00:07:36.025 --> 00:07:37.068 No. 00:07:37.151 --> 00:07:38.278 Never? No, never. 00:07:38.361 --> 00:07:41.614 GORDON We fillet from there, turn it round and come down off there. 00:07:43.241 --> 00:07:45.451 What's so funny? No? 00:07:45.535 --> 00:07:46.619 No, no, no. 00:07:46.703 --> 00:07:48.246 Yeah, let's get some water. 00:07:48.329 --> 00:07:49.831 And then, no, the sink is right there. 00:07:49.914 --> 00:07:51.416 You clean it in the river. 00:07:51.499 --> 00:07:52.750 Gotcha. Gotcha. 00:07:52.834 --> 00:07:53.710 Gotcha, my man. 00:07:53.793 --> 00:07:55.169 HAKON Do you have a cloth? 00:07:55.920 --> 00:07:57.005 Beautiful. 00:07:57.088 --> 00:07:58.298 HAKON Is it clean? 00:07:59.173 --> 00:08:00.216 Gotcha. 00:08:01.009 --> 00:08:03.094 You usually have people doing this for you, I guess? 00:08:03.177 --> 00:08:04.137 No, stop it. 00:08:04.220 --> 00:08:05.346 HAKON Oh, okay. 00:08:05.430 --> 00:08:06.890 GORDON Don't wanna leave too much meat on there. 00:08:06.973 --> 00:08:09.225 With such a prized asset, trust me. 00:08:13.938 --> 00:08:15.148 HAKON There we go. 00:08:15.231 --> 00:08:16.733 You had the easy part to take off. 00:08:16.816 --> 00:08:18.651 What? They were the same. 00:08:20.028 --> 00:08:21.279 Look how firm that flesh is. 00:08:21.362 --> 00:08:22.363 Oh, it's so beautiful. 00:08:22.447 --> 00:08:25.825 People don't recognize this because it's, you know, people are so used to farmed one, 00:08:25.909 --> 00:08:28.828 so, you know, it has this thick fat line. 00:08:28.912 --> 00:08:30.371 You know, it looks totally different. 00:08:30.455 --> 00:08:31.539 So shall we taste it? 00:08:31.623 --> 00:08:32.957 Yes please. Yeah? 00:08:37.962 --> 00:08:38.838 There we go. 00:08:38.922 --> 00:08:40.924 Gotcha. Thank you. 00:08:41.007 --> 00:08:42.091 HAKON Bon appétit, huh? 00:08:42.175 --> 00:08:43.259 I just wanna eat it raw first. 00:08:43.343 --> 00:08:45.011 HAKON Yeah, go ahead, man, please. 00:08:46.471 --> 00:08:47.388 Wow, that's delicious. 00:08:47.472 --> 00:08:49.223 It's so firm. I mean, there's no fat. 00:08:49.307 --> 00:08:51.351 No, nothing. Just pure muscle. 00:08:51.434 --> 00:08:53.853 Come on, Brenda, please? 00:08:54.395 --> 00:08:57.732 What do you think? Mmmm. Good, girl? 00:08:57.815 --> 00:08:58.816 Yeah. 00:08:58.900 --> 00:09:00.276 Amazing. And the marinade? 00:09:00.360 --> 00:09:01.444 HAKON Yeah, try that one. 00:09:02.779 --> 00:09:04.989 Mm, wow. Bloody hell. 00:09:05.073 --> 00:09:06.074 No? 00:09:06.157 --> 00:09:09.410 The flavor is incredible, but there's a dynamic here, isn't there? 00:09:09.494 --> 00:09:11.287 Because there's a sort of fire and ice. 00:09:11.412 --> 00:09:13.456 We've got the waters coming down from the glaciers, 00:09:13.539 --> 00:09:15.208 the salt water coming up river, 00:09:15.291 --> 00:09:19.003 the salmon coming up to spawn after that two year journey across the Atlantic. 00:09:19.212 --> 00:09:19.963 It's a dream scenario. 00:09:20.046 --> 00:09:21.130 It's great. 00:09:21.214 --> 00:09:22.924 Crazy powers and energy that comes together. 00:09:23.007 --> 00:09:24.175 But natural. 00:09:24.258 --> 00:09:25.760 I think that's the exciting part for me. 00:09:25.843 --> 00:09:28.471 Do you think this is the best salmon in Iceland here, on this river? 00:09:28.554 --> 00:09:29.806 It is. It's the best salmon in the world. 00:09:29.889 --> 00:09:30.682 GORDON In the world. 00:09:30.765 --> 00:09:31.474 Yeah. 00:09:31.599 --> 00:09:32.850 For the big cook at the end of the week, 00:09:32.934 --> 00:09:34.560 I'd love to take some salmon, you know that? 00:09:34.644 --> 00:09:37.271 'Cause I think, you're right, it's one of the best I've ever tasted. 00:09:37.897 --> 00:09:38.731 No problem, huh? 00:09:38.940 --> 00:09:39.607 But you have to work for it. 00:09:39.691 --> 00:09:42.610 So, I'm gonna get you to cast out the net again. 00:09:42.860 --> 00:09:43.987 Throw it out? Yeah. 00:09:44.070 --> 00:09:45.822 GORDON An amazing technique. 00:09:46.864 --> 00:09:52.078 I like the tradition, you know, I feel like I'm keeping the culture alive. 00:09:52.537 --> 00:09:54.122 Then you do like this, make a little bundle, 00:09:54.205 --> 00:09:55.248 Right. 00:09:55.331 --> 00:09:57.875 because you're gonna be, you know, throwing it. 00:09:58.793 --> 00:10:00.753 If you throw it far enough you get the seal. 00:10:01.421 --> 00:10:02.255 Look at him. 00:10:02.338 --> 00:10:04.132 Okay. Gotcha. 00:10:04.215 --> 00:10:05.550 Shit it's slippy on here, man. 00:10:05.633 --> 00:10:06.634 HAKON Yeah, don't slip, man. 00:10:06.718 --> 00:10:07.593 GORDON Okay. 00:10:07.677 --> 00:10:08.761 HAKON Don't go with it. 00:10:08.845 --> 00:10:10.888 No. Well, look after me. 00:10:10.972 --> 00:10:12.265 Hold me. 00:10:18.396 --> 00:10:20.064 GORDON I'm in Iceland, trying to master 00:10:20.148 --> 00:10:22.942 the traditional art of net fishing for salmon. 00:10:23.651 --> 00:10:26.779 Hopefully, the net is the only thing I'll throw in the water. 00:10:27.363 --> 00:10:28.281 Look after me. 00:10:28.364 --> 00:10:29.574 Hold me. 00:10:34.704 --> 00:10:35.705 There we go. 00:10:35.788 --> 00:10:36.956 Beautiful, man. 00:10:37.373 --> 00:10:38.416 That was amazing, thank you. 00:10:38.499 --> 00:10:39.417 Thank you, man. 00:10:39.500 --> 00:10:40.543 Good job, buddy. 00:10:40.626 --> 00:10:41.836 Amazing. 00:10:41.919 --> 00:10:44.047 The condition of the fish are like no other. 00:10:44.130 --> 00:10:49.510 It was sort of sweet, meaty flavor, so now we gotta be careful what we add with that, 00:10:49.594 --> 00:10:51.012 and how to cook this thing. 00:10:51.095 --> 00:10:52.472 Too intense, it's gonna dry out. 00:10:52.555 --> 00:10:55.475 Not intense enough, it's gonna be bland. 00:10:55.558 --> 00:10:59.187 But tasting it raw, literally minutes fresh from the net, 00:10:59.270 --> 00:11:01.314 was good enough for me. 00:11:04.817 --> 00:11:06.569 With enough salmon for the final cook, 00:11:06.652 --> 00:11:10.406 I'm off to meet a guy who's been innovative with Iceland's geothermal energy. 00:11:11.282 --> 00:11:14.827 I'm told he has a very unusual way of baking bread. 00:11:18.998 --> 00:11:19.749 Sigi! 00:11:19.832 --> 00:11:20.708 Hey! 00:11:20.792 --> 00:11:21.918 How are you, captain? 00:11:22.001 --> 00:11:22.960 Very good! 00:11:23.044 --> 00:11:23.920 GORDON Good to see you, man. 00:11:24.003 --> 00:11:24.962 SIGI Good to see you. 00:11:25.046 --> 00:11:26.005 Oh, boy, you good? 00:11:26.089 --> 00:11:27.006 Yeah, very good. 00:11:27.090 --> 00:11:28.382 That is a very firm handshake. 00:11:28.466 --> 00:11:29.759 Yeah. Good grip. 00:11:29.842 --> 00:11:31.135 Good grip. What's going on here? 00:11:31.219 --> 00:11:33.554 I wanna show you a real rye bread. 00:11:33.638 --> 00:11:35.056 Right. A rye bread? 00:11:35.139 --> 00:11:35.973 Yeah. 00:11:36.057 --> 00:11:39.310 I mean, my gran makes rye bread, so what's so secret about this one? 00:11:39.393 --> 00:11:42.480 I can promise you, she never made rye bread like this. 00:11:42.855 --> 00:11:47.318 We got here four cups of rye and two cups of flour, in the same bowl. 00:11:47.401 --> 00:11:48.653 How old is this recipe? 00:11:48.736 --> 00:11:50.404 Is it a recipe from the family traditions or? 00:11:50.488 --> 00:11:52.657 Yeah, it is. Late 1800, early 1900. 00:11:52.740 --> 00:11:53.574 Yeah? 00:11:53.658 --> 00:11:55.326 Good. Next? 00:11:55.409 --> 00:11:56.994 Yes. Then you put on a glove. 00:11:57.078 --> 00:11:57.995 The glove? 00:11:58.079 --> 00:11:59.122 Yeah, one glove. 00:11:59.205 --> 00:12:00.498 A little butter. 00:12:00.581 --> 00:12:02.250 You've got a problem? Bend over? 00:12:03.626 --> 00:12:04.836 Take a little butter. GORDON Yes. 00:12:04.919 --> 00:12:06.045 SIGI And you, you know. 00:12:06.129 --> 00:12:07.088 Gotcha. 00:12:07.171 --> 00:12:08.256 SIGI All of this inside. 00:12:08.339 --> 00:12:09.590 GORDON All of it? SIGI Yep. 00:12:09.674 --> 00:12:10.424 So, and that's it? 00:12:10.508 --> 00:12:12.176 We don't leave it to prove for ten minutes or anything, no? 00:12:12.260 --> 00:12:13.302 SIGI No. 00:12:13.386 --> 00:12:15.638 So, where are we gonna bake this thing? 00:12:15.721 --> 00:12:18.182 The ground is boiling underneath us. 00:12:18.266 --> 00:12:19.225 Really? 00:12:19.308 --> 00:12:22.353 SIGI It's a very active hot spring area. 00:12:22.895 --> 00:12:27.150 Right here in this village we have a huge hot spring that we used to heat up the village. 00:12:27.233 --> 00:12:28.317 All from these hot springs here? 00:12:28.401 --> 00:12:32.697 The geothermal literally takes care of all the heating locally? 00:12:32.780 --> 00:12:33.823 Absolutely, yeah. 00:12:33.906 --> 00:12:35.491 Wow. Gotcha. Is that enough? 00:12:35.575 --> 00:12:37.034 SIGI That's enough. Alright. 00:12:37.118 --> 00:12:39.328 So, where's the oven? 00:12:39.412 --> 00:12:41.080 Right over there. 00:12:41.164 --> 00:12:42.707 We have to do a little work. 00:12:43.207 --> 00:12:47.253 GORDON And by work, he means digging my own oven in burning volcanic earth 00:12:47.336 --> 00:12:50.256 with a shovel, and by we, he means me. 00:12:50.923 --> 00:12:52.091 You've used a shovel before? 00:12:52.175 --> 00:12:53.634 I have definitely used a shovel. 00:12:53.718 --> 00:12:55.011 How far down are we going? 00:12:55.094 --> 00:12:55.970 Bloody hell. 00:12:56.053 --> 00:12:57.180 Farther. 00:12:57.263 --> 00:12:58.514 You feel that heat there? 00:12:58.598 --> 00:12:59.724 SIGI And more. 00:12:59.807 --> 00:13:01.851 It's okay, we have the sun for 24 hours so we have plenty of time. 00:13:01.934 --> 00:13:03.186 GORDON This is true. 00:13:03.269 --> 00:13:04.770 The heat in here is insane! 00:13:04.854 --> 00:13:05.980 How big a hole do you want? 00:13:06.063 --> 00:13:08.065 Until we see a good bubble. 00:13:08.149 --> 00:13:09.358 GORDON hell, Sigi. 00:13:09.442 --> 00:13:10.526 SIGI Yeah, you hit the spot right here. 00:13:10.610 --> 00:13:12.486 Right. You sound like my wife. 00:13:14.363 --> 00:13:15.281 Keep shoveling! 00:13:15.364 --> 00:13:16.365 Okay, okay, okay. 00:13:16.449 --> 00:13:17.825 More to the right! More to the right! 00:13:17.909 --> 00:13:19.452 GORDON Okay, Sigi, you don't have to get vicious on me. 00:13:21.204 --> 00:13:22.246 SIGI That's perfect. 00:13:22.330 --> 00:13:24.081 Put the pot now on top of the bubbles. 00:13:24.165 --> 00:13:25.583 Certainly, yes. 00:13:25.666 --> 00:13:26.584 Really? 00:13:26.667 --> 00:13:28.920 SIGI Yeah, yeah. Okay. 00:13:29.003 --> 00:13:30.546 GORDON Oy! Yes, it's hot. 00:13:30.630 --> 00:13:31.631 SIGI Looks pretty good. 00:13:31.714 --> 00:13:32.924 GORDON It's bubbling away like mad. 00:13:33.007 --> 00:13:33.966 SIGI Yeah. 00:13:34.050 --> 00:13:35.259 GORDON But the temperature of that, it's hot, 00:13:35.343 --> 00:13:36.469 I mean it's really hot. 00:13:36.552 --> 00:13:37.845 SIGI Yeah, yeah, it's above boiling temperature. 00:13:37.929 --> 00:13:40.598 That water, when you get down, trust me, it's piping hot. 00:13:40.681 --> 00:13:42.516 What a magical way of cooking. 00:13:42.600 --> 00:13:45.937 No gas, no electric, just a beautiful spring. 00:13:46.312 --> 00:13:47.772 You're almost done. 00:13:47.855 --> 00:13:49.982 Now we put the rock on top of it. 00:13:50.066 --> 00:13:52.485 We wanna mark it, you know. 00:13:54.195 --> 00:13:55.529 Beautiful. 00:13:55.613 --> 00:13:56.614 Seriously? 00:13:56.697 --> 00:13:58.491 Now, how long is that gonna take to cook? 00:13:58.574 --> 00:14:00.660 24 hours. 00:14:00.743 --> 00:14:03.454 Sigi, I have not got 24 hours, trust me. 00:14:03.537 --> 00:14:05.289 I already bake one. 00:14:05.373 --> 00:14:07.250 So, why didn't we just go straight to that one? 00:14:07.333 --> 00:14:08.542 You made me dig that hole. 00:14:08.626 --> 00:14:11.128 Well, I mean, you don't wanna miss all the fun. 00:14:12.255 --> 00:14:13.464 This is it. 00:14:13.798 --> 00:14:14.632 This is it. 00:14:14.715 --> 00:14:16.842 Okay. Moment of truth. 00:14:17.301 --> 00:14:19.136 GORDON And this went in 24 hours ago? 00:14:19.220 --> 00:14:20.763 SIGI Yeah. Can you hear it? 00:14:20.846 --> 00:14:21.806 GORDON I can hear it. 00:14:21.889 --> 00:14:23.099 SIGI Ah. Yes. 00:14:23.182 --> 00:14:24.517 That's incredible. Listen to that bubbling! 00:14:24.600 --> 00:14:26.060 SIGI Yeah, yeah, yeah. 00:14:26.143 --> 00:14:27.687 GORDON That is insane. 00:14:27.770 --> 00:14:29.689 SIGI Put it over here. 00:14:31.899 --> 00:14:32.692 GORDON Sigi! 00:14:32.775 --> 00:14:33.943 SIGI It's a beauty. 00:14:34.026 --> 00:14:36.028 Honestly. You're not just a pretty face. 00:14:36.112 --> 00:14:37.822 That looks beautiful. 00:14:39.073 --> 00:14:40.241 That smells delicious. 00:14:40.324 --> 00:14:41.492 Yeah, it does. 00:14:41.575 --> 00:14:43.995 Look at the color of it. All from in there. 00:14:46.497 --> 00:14:47.331 Ready? 00:14:47.415 --> 00:14:48.499 Yeah. 00:14:52.211 --> 00:14:55.840 GORDON Oh, my God. Stop it. Stop. 00:14:55.923 --> 00:14:56.966 SIGI Perfect. 00:14:57.049 --> 00:14:58.718 That rye, I mean, it smells amazing. 00:14:59.051 --> 00:15:01.053 I just...mmm. 00:15:01.554 --> 00:15:02.847 May I just take a little slice? 00:15:02.930 --> 00:15:04.056 Absolutely. 00:15:04.807 --> 00:15:07.018 GORDON Oh, my lord. SIGI, I'm in heaven. 00:15:07.101 --> 00:15:08.102 SIGI Yeah. 00:15:11.230 --> 00:15:12.398 Look at that. 00:15:12.481 --> 00:15:14.650 Oh. Oh, my God. 00:15:15.443 --> 00:15:16.652 I just wanna dive in there. 00:15:17.111 --> 00:15:18.946 This is beautiful. 00:15:19.530 --> 00:15:20.990 SIGI And then. 00:15:21.073 --> 00:15:24.952 Oh. Something quite special about slicing warm bread. 00:15:25.911 --> 00:15:26.871 And then on top of the bread. 00:15:26.954 --> 00:15:28.122 SIGI On top of the bread. 00:15:28.205 --> 00:15:29.290 GORDON Amazing. SIGI Exactly. 00:15:29.373 --> 00:15:33.878 I mean, this is the most glamorous buffet in Iceland tonight. 00:15:33.961 --> 00:15:35.087 Cheers. Look at that. 00:15:35.171 --> 00:15:36.255 Cheers. 00:15:36.339 --> 00:15:38.007 Food fit for a Viking. 00:15:38.090 --> 00:15:38.966 Yeah. 00:15:39.050 --> 00:15:40.551 Come on. Come on. 00:15:42.678 --> 00:15:44.722 Mm. Wow. 00:15:44.805 --> 00:15:45.973 Goes well together, you know. 00:15:46.057 --> 00:15:48.225 That is delicious. Honestly. 00:15:48.309 --> 00:15:50.227 A marriage made in a volcano. 00:15:50.603 --> 00:15:54.106 It's rich, very dense, it's sweet and salty as well at the same time. 00:15:54.190 --> 00:15:55.274 Exactly, yeah. 00:15:55.358 --> 00:15:59.320 It's got me thinking because this technique, the rye bread, amazing, thank you. 00:15:59.403 --> 00:16:01.155 Chef to chef, thank you very much. 00:16:01.238 --> 00:16:02.198 Take care. 00:16:02.281 --> 00:16:03.407 You too. 00:16:03.491 --> 00:16:04.992 GORDON That was an extraordinary rye bread 00:16:05.076 --> 00:16:07.870 and Sigi was right, unlike one I've ever tasted. 00:16:11.791 --> 00:16:13.918 Now, I'm traveling to the West Fjords, 00:16:14.001 --> 00:16:16.420 a beautiful peninsula in Northwest Iceland, 00:16:17.213 --> 00:16:20.091 to a farm near the idyllic town of Isafjordur. 00:16:21.550 --> 00:16:24.970 Although it doesn't look like it, it is still summer in Iceland. 00:16:25.888 --> 00:16:30.142 Ragnar has sent me to this remote part of the country to taste the unique ingredient 00:16:30.226 --> 00:16:31.894 all the locals swear by. 00:16:32.520 --> 00:16:36.524 My guide, Berna, says her friend, Finnbogi makes the best in town. 00:16:37.525 --> 00:16:39.068 So, what are we gonna taste? 00:16:39.151 --> 00:16:41.445 Well, we're gonna try some local delicacy. 00:16:41.529 --> 00:16:42.363 Yes. 00:16:42.446 --> 00:16:43.781 It's fermented shark. 00:16:43.864 --> 00:16:45.074 Fermented shark? 00:16:45.157 --> 00:16:46.117 Have you had that before? 00:16:46.200 --> 00:16:47.493 That's an acquired taste. 00:16:47.576 --> 00:16:49.870 I tried fermented fish in Norway 00:16:49.954 --> 00:16:51.330 and couldn't stomach it, 00:16:51.414 --> 00:16:56.043 but the locals here love it, and so far, no one has steered me wrong. 00:16:56.794 --> 00:16:58.170 It stinks. 00:16:58.254 --> 00:16:59.922 It's lovely. Ah, but it tastes so good. 00:17:00.005 --> 00:17:01.257 Look at this. 00:17:01.340 --> 00:17:02.591 Here you go. 00:17:02.675 --> 00:17:03.717 Hello! 00:17:05.428 --> 00:17:06.387 FINNBOGI Hello. 00:17:07.555 --> 00:17:08.597 How are you? 00:17:10.099 --> 00:17:12.601 BERNA He would like to try some of your fermented shark. 00:17:12.685 --> 00:17:13.561 The smell. 00:17:14.770 --> 00:17:15.896 Okay, yeah. 00:17:15.980 --> 00:17:17.606 Wow. You can't smell that? Is that not. 00:17:17.690 --> 00:17:18.524 BERNA No. 00:17:18.607 --> 00:17:21.777 That's strong. That is so strong. 00:17:24.905 --> 00:17:26.115 BERNA This is the kids' version. 00:17:26.198 --> 00:17:27.032 Right. 00:17:27.116 --> 00:17:28.200 BERNA This is a soft one. 00:17:28.284 --> 00:17:30.161 That's a soft one? And it takes how long to ferment? 00:17:33.164 --> 00:17:34.915 BERNA Total, seven, eight months. 00:17:34.999 --> 00:17:36.125 Oh, my God, look at that in there. 00:17:36.208 --> 00:17:37.376 That's it all in there. 00:17:40.546 --> 00:17:42.715 BERNA You don't know how to do it, so he'll do it for you. 00:17:46.969 --> 00:17:48.137 Thank you. 00:17:49.263 --> 00:17:50.222 So this is a. 00:17:52.683 --> 00:17:55.603 You have to show you're an Icelander and a real man, he says. 00:17:59.982 --> 00:18:01.233 Almost his favorite food. 00:18:01.317 --> 00:18:02.401 GORDON Wow. 00:18:02.485 --> 00:18:04.236 BERNA He also has something to help you wash it down, 00:18:04.320 --> 00:18:05.905 Brennivín, burning wine. 00:18:05.988 --> 00:18:06.864 Burning wine. 00:18:06.947 --> 00:18:08.365 It's like, tastes a bit of cumin. 00:18:08.449 --> 00:18:10.159 It's quite nice. 00:18:10.242 --> 00:18:12.786 It was made 15 years ago, so it's been aging for a while. 00:18:12.870 --> 00:18:14.038 Oh, my God. 00:18:15.206 --> 00:18:16.415 Put this and then swallow it. 00:18:16.499 --> 00:18:18.042 So, in and swallow? Cheers. 00:18:20.180 --> 00:18:21.515 BERNA I think the wine is gonna be. 00:18:24.310 --> 00:18:25.436 Come on, come on, come on. 00:18:25.519 --> 00:18:26.687 Come on, come on, come on, come on. 00:18:26.770 --> 00:18:27.855 Be strong. 00:18:34.848 --> 00:18:35.974 I'm in Northwest Iceland, 00:18:36.058 --> 00:18:38.685 sampling a pungent slice of fermented shark, 00:18:39.186 --> 00:18:41.396 that I'm not convinced is meant to be eaten. 00:18:41.980 --> 00:18:42.731 Come on, come on, come on. 00:18:42.814 --> 00:18:43.857 Come on, come on, come on, come on. 00:18:43.941 --> 00:18:44.942 Be strong. 00:18:50.530 --> 00:18:52.366 Ee-hee. 00:18:52.449 --> 00:18:53.492 BERNA Are you alright? 00:18:56.954 --> 00:18:58.080 Oh, my God. 00:18:58.747 --> 00:18:59.706 Shit. 00:19:01.083 --> 00:19:02.417 Oh, my nose has gone all fizzy. 00:19:06.213 --> 00:19:09.007 Yeah, if he cuts it smaller, you can call it an appetizer. 00:19:12.844 --> 00:19:14.096 Really? 00:19:14.179 --> 00:19:16.848 You clearly love this, fermented shark, but would you say it's healthy? 00:19:19.726 --> 00:19:21.103 Definitely, he says. 00:19:26.692 --> 00:19:28.443 Your joints get all better. 00:19:28.527 --> 00:19:32.322 It's good for your stomach and your poop gets way better. 00:19:33.031 --> 00:19:37.494 Right, so I'm not gonna be using any of the fermented shark for the final cook, 00:19:37.577 --> 00:19:39.871 but that's not about you, that's just my taste. 00:19:41.915 --> 00:19:43.166 You don't need to cook it. 00:19:43.250 --> 00:19:44.543 GORDON Okay. 00:19:45.585 --> 00:19:46.503 It's ready. 00:19:46.586 --> 00:19:47.921 Just bury it, but don't tell him that. 00:19:48.005 --> 00:19:50.424 I'd like to invite both of you to the final cook 00:19:50.507 --> 00:19:52.092 and just show you a different way. 00:19:54.219 --> 00:19:55.762 GORDON Yes? Thank you. 00:19:55.846 --> 00:19:57.139 BERNA Yes, thank you. He'll be there. 00:19:57.222 --> 00:19:58.807 Okay, great. I look forward to it. 00:19:58.890 --> 00:20:00.309 Thank you so much, God bless. 00:20:01.268 --> 00:20:02.352 Take care, thank you. 00:20:02.436 --> 00:20:03.603 BERNA Bless, bless. 00:20:03.687 --> 00:20:04.688 GORDON Damn. 00:20:04.771 --> 00:20:06.148 I think I've just shit my pants. 00:20:16.199 --> 00:20:18.702 I'm at another incredible hot spring. 00:20:19.036 --> 00:20:23.749 This time it's not baking bread, it's using geothermal to produce incredible salt, 00:20:23.832 --> 00:20:26.376 using a method dating back to the 17th century. 00:20:26.460 --> 00:20:27.627 Look at this place, it's amazing. 00:20:27.711 --> 00:20:28.837 Hey, Chef! 00:20:28.920 --> 00:20:29.755 How are you? 00:20:29.838 --> 00:20:30.756 Great, how are you? 00:20:30.839 --> 00:20:31.882 Nice to see you. Nice to meet you. 00:20:31.965 --> 00:20:33.508 My lord, what a beautiful place. 00:20:33.592 --> 00:20:34.634 GISLI Yeah. 00:20:34.718 --> 00:20:36.136 How many tons of salt are you producing? 00:20:36.219 --> 00:20:39.681 We roughly make around ten tons per month, so yeah, 120 per year. 00:20:39.765 --> 00:20:41.099 That's a lot. Yeah. 00:20:41.183 --> 00:20:43.894 And to think it's all sourced naturally using that hot spring. 00:20:43.977 --> 00:20:45.729 Yeah. That's amazing. 00:20:45.812 --> 00:20:47.314 And all hand-harvested. 00:20:47.397 --> 00:20:49.941 GORDON The water from these hot springs is used to heat, 00:20:50.025 --> 00:20:52.402 boil and dry this flaky sea salt. 00:20:52.986 --> 00:20:57.908 I'd like to harvest some so it's straight to the pan room where the real work begins. 00:20:58.575 --> 00:20:59.826 So here we are. 00:20:59.910 --> 00:21:01.912 Phew. Wow, that's hot. 00:21:01.995 --> 00:21:02.954 Yeah. 00:21:03.038 --> 00:21:04.164 That is so hot. 00:21:04.247 --> 00:21:05.665 It's like being in an intense sauna. 00:21:05.749 --> 00:21:07.000 Wow, look at that. 00:21:07.084 --> 00:21:10.796 You can see the crystals, they just start to form like in small particles. 00:21:10.879 --> 00:21:11.922 Yes. 00:21:12.005 --> 00:21:13.548 And then they connect together to these bigger flakes. 00:21:13.632 --> 00:21:14.508 Wow. 00:21:14.591 --> 00:21:16.593 And when they get heavy enough, they kind of like drop to the bottom 00:21:16.676 --> 00:21:18.011 and that's where we harvest it. 00:21:18.095 --> 00:21:19.679 Gotcha. Gotcha. Thank you. 00:21:19.763 --> 00:21:22.682 Don't break the flakes, because it's very expensive salt. 00:21:22.766 --> 00:21:24.434 Next to you, that line, yeah? 00:21:24.518 --> 00:21:26.103 Yeah, next to you. 00:21:26.186 --> 00:21:27.854 So just like pull it in slowly. 00:21:29.564 --> 00:21:30.690 There it goes. 00:21:30.774 --> 00:21:31.983 Bloody hell. 00:21:37.322 --> 00:21:38.907 Jeez, man, it's like a workout, isn't it? 00:21:38.990 --> 00:21:40.075 Yeah. 00:21:40.158 --> 00:21:42.202 No need for Crossfit stations in 00:21:42.285 --> 00:21:43.912 No, this is Crossfit, isn't it? 00:21:43.995 --> 00:21:45.872 No wonder you guys are so fit. 00:21:45.956 --> 00:21:47.040 And then in? 00:21:47.124 --> 00:21:48.250 Yeah. 00:21:48.917 --> 00:21:50.252 Shit. 00:21:50.335 --> 00:21:51.378 GISLI Starting to sweat? 00:21:51.461 --> 00:21:53.088 I'll say, big time. 00:21:53.171 --> 00:21:54.548 Next one over here. 00:21:56.758 --> 00:21:57.801 No, no, no, don't. 00:21:57.884 --> 00:21:59.511 You have to pull it much more slower. 00:21:59.594 --> 00:22:03.265 If you pull it too hard, it gets kind of muddy and then, when you dry it, 00:22:03.348 --> 00:22:05.225 it makes harder crystals. 00:22:05.308 --> 00:22:06.810 Yeah, I can see it filling up now. 00:22:07.269 --> 00:22:11.273 And we make sure that all the salt is, like, harvested with care. 00:22:11.356 --> 00:22:14.109 You're acting too rough to it. 00:22:15.318 --> 00:22:16.987 You're not a chef today, you're a salt maker. 00:22:18.155 --> 00:22:19.156 Is heavy though, right? 00:22:19.239 --> 00:22:20.198 Yeah, it is really heavy. 00:22:20.282 --> 00:22:22.492 One scoop like this is probably ten, 15 kilograms. 00:22:25.495 --> 00:22:26.830 Gently, please. 00:22:26.913 --> 00:22:28.415 GORDON Yes. Thank you. 00:22:28.957 --> 00:22:30.041 Shit. 00:22:32.043 --> 00:22:33.253 Beautiful, Chef. 00:22:33.336 --> 00:22:34.171 What a process. 00:22:34.254 --> 00:22:35.547 Yeah. You've done a good job. 00:22:35.630 --> 00:22:36.756 Bloody hell. 00:22:36.840 --> 00:22:37.799 GISLI So now we dry them. 00:22:37.883 --> 00:22:39.050 Oh, man, that is hot. 00:22:39.134 --> 00:22:42.429 A wise man once told me, if you can't stand the heat, get the out of the kitchen. 00:22:42.512 --> 00:22:44.389 Yes. And this is it. 00:22:44.473 --> 00:22:45.932 GISLI Here we have the final product. 00:22:46.016 --> 00:22:47.851 This has been dried in our drying room. 00:22:47.934 --> 00:22:50.979 We have some bowls there, we can actually try some out, shouldn't we. 00:22:51.062 --> 00:22:52.189 Shall we? Oh, I see. 00:22:52.272 --> 00:22:53.482 GISLI And they become, like, really, really nice. 00:22:53.565 --> 00:22:55.192 GORDON They're like beautiful flakes of snow. 00:22:55.275 --> 00:22:56.318 They just glisten. 00:22:56.401 --> 00:22:57.319 GISLI Yeah. 00:22:57.402 --> 00:22:58.737 GORDON It's like white diamonds. 00:22:58.820 --> 00:22:59.863 GISLI Yeah. 00:23:00.238 --> 00:23:04.075 Our salt actually has a flavor of umami to it, because the sea water here is so pure. 00:23:05.118 --> 00:23:06.578 Really like kind of mild. 00:23:06.661 --> 00:23:07.954 That is delicious. 00:23:08.038 --> 00:23:09.080 It's really nice. 00:23:09.164 --> 00:23:11.458 It's so intense and it's not, uh... 00:23:11.541 --> 00:23:12.584 Bitter. 00:23:12.667 --> 00:23:14.586 No, nowhere near bitter. So you use less of it? 00:23:14.669 --> 00:23:15.795 Yeah. 00:23:15.879 --> 00:23:17.130 Yeah, I mean what a product. That is beautiful. 00:23:17.214 --> 00:23:18.215 GISLI Yeah. Yeah. 00:23:18.298 --> 00:23:19.508 You know how competitive Ragnar is, right? 00:23:19.591 --> 00:23:20.509 Yeah, yeah, yeah. 00:23:20.592 --> 00:23:21.426 So, I gotta get my act together. 00:23:21.510 --> 00:23:22.469 He's fierce. 00:23:22.552 --> 00:23:23.637 Yeah. May I take some, please? 00:23:23.720 --> 00:23:25.138 Yes. Cheers, mate. 00:23:25.222 --> 00:23:26.223 Thank you. 00:23:26.306 --> 00:23:27.641 Good to see you. 00:23:27.724 --> 00:23:30.602 That was one of the most incredible natural ways I've ever tasted salt. 00:23:30.685 --> 00:23:33.480 The process is quite straightforward, but it can only take place here, 00:23:33.563 --> 00:23:34.856 and that's what makes it so special. 00:23:35.232 --> 00:23:38.985 It has got me thinking because that's gonna help elevate the proteins. 00:23:44.699 --> 00:23:46.868 I'm on my way to meet local diver, Simbi, 00:23:47.327 --> 00:23:50.830 who is gonna take me diving for the most amazing shellfish. 00:23:51.665 --> 00:23:53.625 With only two days left until the cook, 00:23:53.708 --> 00:23:56.169 I'm running out of time to get my menu sorted. 00:23:56.253 --> 00:23:58.505 But Ragnar gave me a shortcut. 00:23:59.422 --> 00:24:04.594 Now, I know this is meant to be the way, but the road's getting narrower. 00:24:06.012 --> 00:24:07.180 No way. 00:24:07.931 --> 00:24:09.474 The actual road disappeared. 00:24:10.559 --> 00:24:12.477 You are kidding me. 00:24:16.273 --> 00:24:19.651 No. Shit! 00:24:25.699 --> 00:24:28.660 Shit! Damn! 00:24:33.164 --> 00:24:34.374 GORDON Damn. 00:24:41.423 --> 00:24:45.093 Ragnar's shortcut cost me precious time, but I quickly get back on track 00:24:45.176 --> 00:24:48.346 and now I'm more determined than ever to win. 00:24:50.265 --> 00:24:51.099 Simbi! 00:24:51.182 --> 00:24:52.726 Hey, Gordon! Hi, how are you? 00:24:52.809 --> 00:24:54.019 Very well thank you, sir, how are you? 00:24:54.102 --> 00:24:56.146 I'm very good. Nice to see you finally. 00:24:56.229 --> 00:24:57.564 Likewise. Good to see you too. 00:24:57.647 --> 00:24:59.649 They said you're the best diver in Iceland? 00:24:59.733 --> 00:25:00.942 I am. 00:25:01.026 --> 00:25:02.861 I'm dying to get my hands on some amazing scallops. 00:25:02.944 --> 00:25:05.530 Ragnar said, get out, go to the mountains, get into the sea. 00:25:05.614 --> 00:25:06.740 Yeah. 00:25:06.823 --> 00:25:08.033 Is this place laden with scallops? 00:25:08.116 --> 00:25:10.493 Yeah, there's a lot of scallops where we're gonna dive today. 00:25:10.577 --> 00:25:11.995 Beautiful. What's this beauty here? 00:25:12.078 --> 00:25:13.246 This is a underwater scooter. 00:25:13.330 --> 00:25:14.247 Right. 00:25:14.331 --> 00:25:17.417 It drags us 70 meters in one minute 00:25:17.500 --> 00:25:20.170 and I have another one for you. 00:25:20.253 --> 00:25:21.338 GORDON Wow. Seriously? 00:25:21.421 --> 00:25:22.339 We are gonna be together. 00:25:22.422 --> 00:25:23.506 So we're dragging and picking? 00:25:23.590 --> 00:25:24.716 SIMBI Yeah. GORDON You ready? 00:25:24.799 --> 00:25:25.925 SIMBI Yeah, I am ready. Let's get our suits on. 00:25:26.009 --> 00:25:27.302 GORDON Suits? And leave. 00:25:29.137 --> 00:25:30.597 GORDON Simbi's taking me to a diving spot 00:25:30.680 --> 00:25:33.475 ten miles along Iceland's stunning Northwest coastline. 00:25:34.309 --> 00:25:35.602 Can we go a little bit faster? 00:25:35.685 --> 00:25:36.895 You want me to speed up? 00:25:39.648 --> 00:25:40.732 GORDON I'm wearing a dry suit, 00:25:40.815 --> 00:25:43.485 because the seasons don't appear to change in Iceland. 00:25:45.945 --> 00:25:48.365 We're in summer. It looks like winter. 00:25:48.698 --> 00:25:51.242 We got snow literally just above the waterline. 00:25:51.993 --> 00:25:53.995 Yeah, the snowy mountains they're called. 00:25:54.746 --> 00:25:55.955 GORDON Right. 00:25:58.208 --> 00:26:00.543 Oh, look, a seal, literally just popped his head up there. Wow. 00:26:00.627 --> 00:26:01.920 They're excited too. 00:26:02.003 --> 00:26:02.921 That's a good sign. 00:26:03.004 --> 00:26:04.214 They know you. 00:26:05.340 --> 00:26:09.260 The seals may be welcoming, but Simbi takes hospitality to a new level. 00:26:10.136 --> 00:26:11.304 My hands are so cold. 00:26:11.388 --> 00:26:12.555 I'm gonna freeze my nuts off. 00:26:12.639 --> 00:26:13.640 I can help you. 00:26:13.723 --> 00:26:15.558 What, get them warm? 00:26:15.642 --> 00:26:17.310 Yeah, get them warm. Warm them up. 00:26:17.394 --> 00:26:18.603 Are you. 00:26:20.480 --> 00:26:22.899 Come on, Simbi! Seriously. 00:26:25.151 --> 00:26:26.152 Good luck. 00:26:26.236 --> 00:26:27.487 Don't this up. 00:26:29.030 --> 00:26:30.156 Thank you. 00:26:30.699 --> 00:26:32.200 Let's get this. 00:26:32.283 --> 00:26:33.827 Come on, man. 00:26:33.910 --> 00:26:35.245 We've got this, let's go. 00:26:35.328 --> 00:26:36.371 Right, ready? 00:26:36.454 --> 00:26:37.914 Oh, my mask, hell! 00:26:41.292 --> 00:26:44.963 You are an idiot scallop. Idiot scallop! 00:26:47.090 --> 00:26:49.384 You'll be the bigger idiot if we don't catch any scallops. 00:26:49.467 --> 00:26:50.510 Yeah. 00:27:00.770 --> 00:27:03.857 GORDON Simbi harvests these prize scallops by hand, 00:27:03.940 --> 00:27:05.817 to protect this pristine ecosystem. 00:27:06.901 --> 00:27:10.155 In Scotland, they're easy to spot because of their flat tops. 00:27:10.739 --> 00:27:14.784 Here, they're rounded on both sides and there's poor visibility. 00:27:16.995 --> 00:27:18.663 But Simbi is a pro. 00:27:18.747 --> 00:27:20.498 I mean, that guy was like a Jack Russel underwater. 00:27:20.582 --> 00:27:22.417 Just scurrying around everywhere. 00:27:25.879 --> 00:27:27.797 But, all of a sudden, you start recognizing these scallops 00:27:27.881 --> 00:27:30.508 and they look like a giant clam from a distance. 00:27:31.092 --> 00:27:33.887 And then you start to understand, it's a scallop, so, yeah, 00:27:33.970 --> 00:27:38.099 cold but it's the minerals in the water that make these things so special. 00:27:47.776 --> 00:27:49.194 Phew! 00:27:49.277 --> 00:27:50.528 Yoo-hoo! 00:27:51.863 --> 00:27:53.072 That was amazing. 00:27:53.740 --> 00:27:54.824 Let's have a look? 00:27:56.576 --> 00:27:57.410 Nine kilos. 00:27:57.494 --> 00:27:58.536 That's a beauty. 00:27:58.620 --> 00:27:59.662 Whoo! 00:27:59.746 --> 00:28:01.039 I can't wait to try them. 00:28:01.122 --> 00:28:02.457 Me too. 00:28:02.540 --> 00:28:03.500 Seriously, good job. 00:28:03.583 --> 00:28:04.626 Man, you move fast down there. 00:28:04.709 --> 00:28:06.669 Of course. I am an Icelandic Viking. 00:28:07.670 --> 00:28:08.838 Now, I'm dying to taste them. 00:28:08.922 --> 00:28:10.298 And just open it up like this. 00:28:10.381 --> 00:28:11.341 Gotcha. 00:28:11.424 --> 00:28:13.176 SIMBI And I put my finger here inside. 00:28:13.259 --> 00:28:16.137 GORDON Right. That's crazy. The skirt. 00:28:16.221 --> 00:28:17.680 Like this. 00:28:19.808 --> 00:28:21.226 Oh, it's still moving. 00:28:21.309 --> 00:28:22.185 There you go. 00:28:22.268 --> 00:28:23.186 Thank you. 00:28:23.269 --> 00:28:24.562 Take the little muscle off there. 00:28:26.356 --> 00:28:27.106 Cheers. 00:28:27.190 --> 00:28:27.982 Cheers. 00:28:28.066 --> 00:28:29.275 Thank you. 00:28:31.611 --> 00:28:32.737 Wow. 00:28:33.446 --> 00:28:34.656 We eat them every day. 00:28:34.739 --> 00:28:35.782 GORDON They are so sweet. 00:28:35.865 --> 00:28:38.076 I was amazed how fragile the shell is. 00:28:38.159 --> 00:28:39.077 Yeah. 00:28:39.160 --> 00:28:40.703 In Scotland, they're a lot thicker. 00:28:40.787 --> 00:28:42.205 I don't think they're gonna take long to cook. 00:28:42.288 --> 00:28:43.206 They're gonna cook in seconds. 00:28:43.289 --> 00:28:44.582 Only seconds. 00:28:44.666 --> 00:28:45.750 So sweet. 00:28:46.125 --> 00:28:49.963 When you've got a scallop that's tasting that good, honestly, you gotta keep it simple. 00:28:50.046 --> 00:28:54.259 I've been warned, so maybe a quick sear and maybe something pickled with it? 00:28:54.342 --> 00:28:56.553 I don't know yet, but I've got the prize asset. 00:28:59.806 --> 00:29:02.308 I have one last stop to make before the big cook. 00:29:03.476 --> 00:29:08.481 Ragnar has sent me up into the mountains to meet an amazing sheep farmer, 00:29:09.232 --> 00:29:13.653 'cause Ragnar reckons that this is some of the best lamb anywhere in Iceland. 00:29:20.201 --> 00:29:21.369 Finally. Dui. 00:29:21.744 --> 00:29:22.871 Oh, hi! 00:29:22.954 --> 00:29:24.664 How are you, sir? DUI How are you? 00:29:24.747 --> 00:29:26.499 Good to see you. Absolute pleasure. 00:29:26.583 --> 00:29:27.542 And what's your name? 00:29:27.625 --> 00:29:29.377 Gudru. Gudru. 00:29:29.460 --> 00:29:30.461 How do I say that for short? 00:29:30.545 --> 00:29:31.713 Gud. 00:29:31.796 --> 00:29:33.089 Gud. Gud. 00:29:33.172 --> 00:29:36.634 Now, Ragnar said you got the best lamb anywhere in the country. 00:29:36.718 --> 00:29:38.136 I agree with him. 00:29:38.219 --> 00:29:41.639 GORDON Today, Dui is moving his flock away from precious farmland 00:29:41.723 --> 00:29:44.183 and into the mountains for grazing. 00:29:44.851 --> 00:29:49.856 I've agreed to help in exchange for some prime cuts of meat for the final cook. 00:29:51.232 --> 00:29:52.400 So, you go this way. 00:29:52.483 --> 00:29:53.610 Let me go up here. 00:29:54.110 --> 00:29:56.613 The first stage is to move the sheep into the next field. 00:29:57.238 --> 00:29:58.239 Sounds simple enough. 00:29:58.323 --> 00:30:00.283 DUI Here is the gate. 00:30:00.366 --> 00:30:02.452 They have to go out to this fence here. 00:30:02.535 --> 00:30:03.828 GORDON Shit my boots. 00:30:03.912 --> 00:30:04.913 DUI Run faster! 00:30:04.996 --> 00:30:05.955 GORDON Run faster? 00:30:06.039 --> 00:30:07.206 DUI Well, I won't. 00:30:07.290 --> 00:30:08.541 GORDON If it looks like I don't know what I'm doing, 00:30:08.625 --> 00:30:10.168 it's because I don't know what I'm doing. 00:30:10.251 --> 00:30:11.169 They're going the wrong way. 00:30:11.711 --> 00:30:12.545 GORDON Jesus Christ. 00:30:12.629 --> 00:30:14.672 Luckily, Gud is here to encourage me. 00:30:15.173 --> 00:30:16.591 What are you doing!? 00:30:17.091 --> 00:30:18.760 GORDON They just told me to send them up the hill. 00:30:18.843 --> 00:30:20.929 They didn't tell me where up the hill. 00:30:21.387 --> 00:30:22.555 DUI Be quick! Be quick! 00:30:22.639 --> 00:30:23.640 GORDON Be quick? 00:30:23.723 --> 00:30:25.058 I'm running up the hill. 00:30:25.141 --> 00:30:26.559 DUI You're losing them! 00:30:27.268 --> 00:30:28.311 Shit! 00:30:29.729 --> 00:30:31.147 GUD No! GORDON Shit! 00:30:31.230 --> 00:30:33.149 GUD Why are you so slow? 00:30:33.608 --> 00:30:35.026 GORDON I'm trying to get faster. 00:30:35.109 --> 00:30:37.278 DUI It's very important to keep moving! 00:30:37.737 --> 00:30:40.949 And then you have to scream and say, "hoo! Hoo!" 00:30:41.032 --> 00:30:42.283 GORDON What are we screaming? 00:30:42.367 --> 00:30:43.952 DUI Later on, then you say ho! 00:30:44.619 --> 00:30:45.578 GORDON Ho! 00:30:45.662 --> 00:30:48.623 GUD Why are you there? Come here! 00:30:48.998 --> 00:30:51.626 GORDON Come on, girl. Keep it up! 00:30:51.709 --> 00:30:56.381 Despite the chaos, GUD is relentless in her efforts to herd me. 00:30:56.464 --> 00:30:57.382 GUD No! 00:30:57.465 --> 00:31:00.093 GORDON I'm not sure whether to apologize or offer her a job. 00:31:00.510 --> 00:31:01.469 Shit. 00:31:01.552 --> 00:31:03.304 GUD It's not supposed to be there. 00:31:03.388 --> 00:31:04.931 GORDON But I'm not a quitter. 00:31:05.014 --> 00:31:08.059 So I keep struggling to prevent them from returning to the farmland 00:31:08.142 --> 00:31:09.602 they're not supposed to be on. 00:31:10.478 --> 00:31:13.064 They're going out the gate there! 00:31:13.481 --> 00:31:14.649 GORDON Where's the fence? 00:31:14.732 --> 00:31:17.193 How are you doing everything wrong? 00:31:17.276 --> 00:31:18.277 Seriously? 00:31:23.032 --> 00:31:24.450 GORDON Where are they going? 00:31:24.534 --> 00:31:27.120 GUD They are going out the gate there. 00:31:27.203 --> 00:31:30.915 GORDON I'm in the middle of an Icelandic rainstorm, trying to herd sheep, 00:31:30.999 --> 00:31:33.126 while a father and daughter try to herd me. 00:31:33.209 --> 00:31:34.293 Jesus Christ. 00:31:34.377 --> 00:31:35.336 They're going the wrong way. 00:31:35.420 --> 00:31:37.171 DUI They're escaping! 00:31:37.255 --> 00:31:39.716 GORDON But I soon learn that escaping means 00:31:39.799 --> 00:31:42.427 they are heading to the mountains where they belong. 00:31:43.011 --> 00:31:43.845 Finally. 00:31:43.928 --> 00:31:45.054 DUI Yes! 00:31:45.138 --> 00:31:48.141 GORDON Whoo! Ho! Ho! 00:31:48.224 --> 00:31:49.517 Bloody hell. 00:31:50.727 --> 00:31:53.312 God. Well done. 00:31:53.396 --> 00:31:54.605 DUI Well done, yes. 00:31:54.689 --> 00:31:56.107 GORDON All done. DUI Yep. 00:31:56.190 --> 00:31:58.317 GORDON We finally herd the sheep to the right place, 00:31:58.401 --> 00:32:01.738 off the farmland and up into the mountains for grazing. 00:32:03.448 --> 00:32:05.533 Can you send the helicopter please? 00:32:08.036 --> 00:32:09.245 I'm not making excuses. 00:32:09.328 --> 00:32:12.749 That terrain up there is pretty uneven, but a fit family, let me tell you, 00:32:12.832 --> 00:32:14.834 they can run for hours. 00:32:14.917 --> 00:32:17.295 I'm standing here, soaked to the bone. 00:32:17.378 --> 00:32:19.047 However, I've got my lamb. 00:32:24.552 --> 00:32:28.014 This week's been amazing and I really have understood 00:32:28.097 --> 00:32:31.059 what this land of fire and ice means. 00:32:31.768 --> 00:32:35.897 Just the land and the sea and the mountains, it's been a real eye-opener. 00:32:35.980 --> 00:32:40.276 I've got to grips with the essence of proper Icelandic cuisine. 00:32:41.694 --> 00:32:46.491 It's the day of the final cook and, honestly, I am feeling the pressure. 00:32:47.325 --> 00:32:50.745 But I do think I've sort of mastered their craft of simplicity, 00:32:50.828 --> 00:32:52.497 so fingers crossed, 00:32:52.580 --> 00:32:58.211 I've got enough up my sleeve to impress my guests and give Ragnar a run for his money. 00:33:01.923 --> 00:33:02.673 Ragnar! 00:33:02.757 --> 00:33:04.258 Hey! We good? 00:33:04.342 --> 00:33:05.635 Yes, and yourself? 00:33:05.718 --> 00:33:07.011 What a week. 00:33:07.095 --> 00:33:09.055 Last time I saw you it was in a hot tub. 00:33:09.138 --> 00:33:10.556 RAGNAR Yeah, it was nicer, huh? 00:33:11.140 --> 00:33:12.183 Oh, my God. 00:33:12.266 --> 00:33:13.184 Doing good, huh? 00:33:13.267 --> 00:33:14.477 I've had the most amazing week. 00:33:14.560 --> 00:33:16.062 Okay. Absolutely brilliant. 00:33:16.145 --> 00:33:19.023 Great kitchen. I mean, come on. 00:33:19.107 --> 00:33:20.066 Spacey? 00:33:20.149 --> 00:33:20.900 GORDON This is Iceland. 00:33:20.983 --> 00:33:21.859 RAGNAR Yeah. 00:33:21.943 --> 00:33:23.152 GORDON Right, you ready? 00:33:23.236 --> 00:33:24.153 RAGNAR Yeah. 00:33:24.237 --> 00:33:26.447 GORDON We're cooking up a feast for my generous local hosts 00:33:26.531 --> 00:33:28.074 and the pressure is on. 00:33:28.157 --> 00:33:30.243 Three stunning dishes against my three stunning dishes. 00:33:30.326 --> 00:33:31.160 Uh-huh. 00:33:31.244 --> 00:33:32.495 Best of luck. Good luck. 00:33:32.578 --> 00:33:33.913 GORDON Let's go, captain. 00:33:33.996 --> 00:33:36.165 I'm starting by making a marinade 00:33:36.249 --> 00:33:38.126 for my freshly caught Atlantic salmon. 00:33:38.209 --> 00:33:41.379 As Ragnar prepares his leg of mountain lamb. 00:33:41.921 --> 00:33:43.089 What a week. 00:33:43.172 --> 00:33:44.507 How was your diving? 00:33:44.590 --> 00:33:45.925 GORDON Diving was incredible. Yeah. 00:33:46.008 --> 00:33:47.009 RAGNAR Okay. Amazing scallops. 00:33:47.093 --> 00:33:48.302 RAGNAR Okay, yeah. 00:33:48.386 --> 00:33:50.012 GORDON And Simbi was amazing. What a diver. 00:33:50.096 --> 00:33:51.347 RAGNAR Yeah. 00:33:51.430 --> 00:33:53.141 He's like a little rabbit underwater. 00:33:53.224 --> 00:33:54.350 Crazy man. 00:33:54.433 --> 00:33:55.768 He always finds the stuff. 00:33:55.852 --> 00:33:57.103 GORDON I bet. 00:33:58.729 --> 00:34:01.482 Welcome to an Icelandic summer, right? 00:34:01.816 --> 00:34:03.025 You got your sunscreen on? 00:34:03.109 --> 00:34:04.861 Sunscreen, no. 00:34:05.945 --> 00:34:09.115 Let me tell you, fermented shark is not gonna be on the menu. 00:34:09.198 --> 00:34:10.283 Did you eat it? 00:34:10.366 --> 00:34:12.118 I ate it for about two seconds. 00:34:12.201 --> 00:34:13.244 It came out. 00:34:13.327 --> 00:34:14.370 Oh, my God. What is it with that? 00:34:14.453 --> 00:34:15.663 I mean, why is it so popular? 00:34:15.746 --> 00:34:16.581 Guys want to show off... 00:34:16.664 --> 00:34:17.790 ...eat this horrible food. 00:34:18.124 --> 00:34:19.876 The Vikings are macho. 00:34:20.877 --> 00:34:22.837 I'm packing a little leg up here in a nice big. 00:34:22.920 --> 00:34:24.005 Wow. 00:34:24.088 --> 00:34:25.339 Cigar of a. 00:34:25.423 --> 00:34:27.008 Wow. So you got all the herbs there? 00:34:27.091 --> 00:34:28.009 Yeah. 00:34:28.092 --> 00:34:29.927 Lots of the dulce, lots of the angelica. 00:34:30.011 --> 00:34:32.054 GORDON You didn't sear it first, just literally wrap it in the herbs first? 00:34:32.138 --> 00:34:33.598 RAGNAR Yeah, just pack it in. 00:34:35.933 --> 00:34:38.728 GORDON The salmon quality, Ragnar, is incredible. 00:34:38.811 --> 00:34:40.104 Yeah, from Hakon? 00:34:40.521 --> 00:34:42.440 How was your trip to his island? 00:34:42.523 --> 00:34:43.149 GORDON Beautiful. 00:34:43.232 --> 00:34:44.734 It's a very nice island. 00:34:44.817 --> 00:34:46.903 GORDON I've been dying to cook this all night, you know that? 00:34:46.986 --> 00:34:51.073 Now, the secret behind this salmon is using that incredible thyme salt. 00:34:51.157 --> 00:34:52.825 Oh, yeah, from. The Arctic thyme. 00:34:52.909 --> 00:34:54.202 From Gisli. How beautiful is that? 00:34:54.285 --> 00:34:55.661 That's lovely. Honestly. 00:34:55.786 --> 00:34:58.247 RAGNAR I cured my salmon in Arctic thyme, so. 00:34:58.331 --> 00:35:01.459 GORDON Right. Hopefully that rain's gonna disappear. 00:35:01.542 --> 00:35:03.211 I'm afraid not, but let's hope. 00:35:04.587 --> 00:35:07.131 My God. That just needs a quick sear. 00:35:07.215 --> 00:35:08.466 Oh, that looks good. 00:35:08.883 --> 00:35:09.967 Have a little taste. 00:35:10.051 --> 00:35:12.261 Steal a bit off the side, please. 00:35:13.930 --> 00:35:15.640 I'm gonna leave that sitting there, just marinading. 00:35:15.723 --> 00:35:17.183 I'll do a little herb salad. 00:35:17.266 --> 00:35:18.309 Honestly, and that skin. 00:35:18.392 --> 00:35:19.727 RAGNAR And the charcoal is doing so much for it. 00:35:19.810 --> 00:35:21.395 Isn't that lovely? It's almost like the bacon of the sea. 00:35:21.479 --> 00:35:22.647 Amazing. 00:35:22.730 --> 00:35:26.150 Right, the back strap, I'm gonna keep this pink. 00:35:26.234 --> 00:35:27.860 Oh, yeah, yeah, yeah, yeah. 00:35:27.944 --> 00:35:29.570 'Cause, as you know, you can eat this raw. 00:35:29.654 --> 00:35:30.780 RAGNAR Do it real quick. 00:35:30.863 --> 00:35:33.074 GORDON Yeah. A quick sear. Beautiful color. 00:35:33.157 --> 00:35:34.116 You don't want to cook it too much. 00:35:34.659 --> 00:35:35.952 Knowing our guests... 00:35:36.035 --> 00:35:37.078 ...don't undercook it. 00:35:37.161 --> 00:35:38.120 Don't undercook it? 00:35:38.204 --> 00:35:39.956 Keep it simple. Keep it tasty. 00:35:40.039 --> 00:35:40.957 GORDON Hearty. 00:35:41.040 --> 00:35:41.958 RAGNAR Hearty, exactly. 00:35:42.041 --> 00:35:42.959 Got you. 00:35:43.042 --> 00:35:44.502 And they will not be afraid to tell you what they think. 00:35:44.585 --> 00:35:45.628 Right, so they're not delicate? 00:35:45.711 --> 00:35:46.629 They don't care who you are. 00:35:46.712 --> 00:35:47.713 They'll tell you. 00:35:47.797 --> 00:35:48.839 They're not delicate souls? 00:35:48.923 --> 00:35:49.966 No, Iceland. 00:35:50.049 --> 00:35:51.092 I love that, you know that? 00:35:51.175 --> 00:35:52.385 I love that. 00:35:52.468 --> 00:35:54.262 Rain's stopping, sun's coming out. 00:35:54.345 --> 00:35:57.723 Wouldn't go that far, but it's raining a little bit less. 00:35:57.807 --> 00:36:01.269 Us Scotts, we love the rain. Seriously. 00:36:01.352 --> 00:36:02.478 Feels like home? 00:36:02.561 --> 00:36:03.896 GORDON The great British summer. 00:36:03.980 --> 00:36:06.107 Alright, I think it's time for my mussels. 00:36:06.190 --> 00:36:07.441 GORDON You're just gonna stick them in there? 00:36:07.525 --> 00:36:08.818 Yeah. They can sit right here. 00:36:08.901 --> 00:36:10.319 GORDON Look at that glow in there though. Yeah. 00:36:10.403 --> 00:36:12.780 RAGNAR Beautiful. You could forge steel in there. Beautiful. 00:36:12.863 --> 00:36:14.699 GORDON So you don't need to wrap them, just stick them over there? 00:36:14.782 --> 00:36:15.658 RAGNAR Stick them over there. 00:36:15.741 --> 00:36:16.534 They're already wrapped. 00:36:16.659 --> 00:36:18.411 GORDON Wow, yeah. Beautiful! 00:36:21.163 --> 00:36:22.331 Are we getting ready for the guests? 00:36:22.415 --> 00:36:23.582 They're arriving soon. 00:36:23.666 --> 00:36:24.792 They are arriving soon, you're right. 00:36:24.875 --> 00:36:26.877 I'm running a little bit behind, surprise, surprise. 00:36:26.961 --> 00:36:28.462 No worries. I'll stall them. 00:36:28.754 --> 00:36:33.009 GORDON I mean, I've cooked in some locations but, honestly, the bloody rain. 00:36:33.092 --> 00:36:34.760 I mean, the heavens have opened. 00:36:35.428 --> 00:36:38.389 But Ragnar, he's not bothered one little bit. 00:36:39.515 --> 00:36:40.933 Now my herbs are blowing away. 00:36:41.017 --> 00:36:42.226 they are. 00:36:43.060 --> 00:36:45.021 Wow. They are beautiful. 00:36:45.104 --> 00:36:46.272 RAGNAR Huge. 00:36:46.355 --> 00:36:47.523 Will you serve them as an appetizer or a. 00:36:47.606 --> 00:36:48.858 RAGNAR I don't know, as a main course. 00:36:48.941 --> 00:36:50.109 I'll just taste some of that juice. 00:36:50.192 --> 00:36:51.360 RAGNAR Yep. 00:36:53.362 --> 00:36:54.905 GORDON Bloody hell. They are beautiful. 00:36:54.989 --> 00:36:56.407 RAGNAR I mean, that's typical for our seafood. 00:36:56.490 --> 00:36:58.326 It's big, beautiful. 00:36:58.409 --> 00:37:00.995 Big and strong. Have a little taste. 00:37:01.078 --> 00:37:02.913 The color of the lamb, it's just slightly gamy. 00:37:02.997 --> 00:37:04.832 Okay, so it's like. 00:37:06.167 --> 00:37:08.627 Mm, and those herbs. 00:37:08.711 --> 00:37:09.712 GORDON That freshness? 00:37:09.795 --> 00:37:10.713 Mm-hm. 00:37:10.796 --> 00:37:12.590 No more salt? A touch more. 00:37:12.673 --> 00:37:13.758 Touch more. RAGNAR Yeah. 00:37:14.467 --> 00:37:15.760 GORDON Last thing there, just my scallops, 00:37:15.843 --> 00:37:17.553 'cause I wanna cook them at the very last minute. 00:37:17.636 --> 00:37:20.723 So I'm gonna do like a little pickled rhubarb and apple with shallots. 00:37:20.806 --> 00:37:21.599 Oh yeah? 00:37:21.682 --> 00:37:22.767 GORDON So, I'm gonna sit them on top, 00:37:22.850 --> 00:37:25.227 almost like a little salad with the Arctic thyme. 00:37:25.311 --> 00:37:27.229 Look at the color of the shells inside. 00:37:27.313 --> 00:37:29.190 It's beautiful. It's stunning. 00:37:29.273 --> 00:37:30.775 That's the land of contrast. The beautiful midnight sun. 00:37:30.858 --> 00:37:31.817 Yes. 00:37:31.901 --> 00:37:33.903 And the wonderful midday rain. 00:37:33.986 --> 00:37:35.071 GORDON Yeah. 00:37:35.154 --> 00:37:36.072 RAGNAR But we gotta hurry up. 00:37:36.155 --> 00:37:38.199 The guests are coming, so, no more chitter-chatter. 00:37:38.282 --> 00:37:39.492 GORDON Okay, okay, okay. 00:37:39.575 --> 00:37:40.993 Okay, okay. Man, you're bossy. 00:37:41.077 --> 00:37:42.119 Gotta keep you focused. 00:37:42.203 --> 00:37:43.329 Is the hot tub fully booked? 00:37:43.412 --> 00:37:44.705 There's always space in the hot tub. 00:37:44.789 --> 00:37:46.374 GORDON Right, scallops are going in. 00:37:46.457 --> 00:37:49.126 I'm gonna glaze with a little bit of Icelandic whiskey. 00:37:49.210 --> 00:37:50.336 RAGNAR Oh, please do. 00:37:50.419 --> 00:37:53.005 Okay. Just a touch. 00:37:54.423 --> 00:37:55.883 So I can defrost my *. 00:37:55.966 --> 00:37:58.010 'Cause right now, my testicles are like ice cubes. 00:37:58.094 --> 00:37:59.470 I'll take your word for it. 00:37:59.553 --> 00:38:02.014 Smell that now. Come on. 00:38:02.098 --> 00:38:03.224 Oh, that's the stuff. 00:38:03.307 --> 00:38:05.184 Oh, my god. Bloody hell. 00:38:05.726 --> 00:38:08.104 I'm gonna slice up my cured salmon, plate it up. 00:38:08.187 --> 00:38:10.731 Alright. Final touch. 00:38:10.815 --> 00:38:12.650 That's a bit of the uni. 00:38:12.733 --> 00:38:13.692 GORDON Nice. 00:38:13.776 --> 00:38:14.902 RAGNAR Like a little secret. 00:38:14.985 --> 00:38:16.612 That looks beautiful. 00:38:16.695 --> 00:38:17.613 Mm-hm. 00:38:17.696 --> 00:38:19.281 Hurry up before they blow away. 00:38:22.201 --> 00:38:23.035 RAGNAR Are you ready? 00:38:23.119 --> 00:38:24.412 GORDON Can you just give me a minute, please? 00:38:24.495 --> 00:38:25.454 You keep on distracting me. 00:38:25.538 --> 00:38:26.414 RAGNAR Give you a minute. 00:38:26.497 --> 00:38:28.165 GORDON Just, I'll be 30 seconds. Okay? 00:38:28.249 --> 00:38:29.708 It's not a race, I know you're competitive. 00:38:29.792 --> 00:38:30.960 Okay. 00:38:31.043 --> 00:38:32.169 RAGNAR It's getting there. 00:38:32.253 --> 00:38:33.879 GORDON Show me yours and I'll show you mine. 00:38:33.963 --> 00:38:34.839 RAGNAR Sounds like a plan. 00:38:34.922 --> 00:38:36.048 Bring it over, big boy. 00:38:36.132 --> 00:38:37.425 Whoo. 00:38:40.052 --> 00:38:41.470 Nice one. Well done, bud. 00:38:41.554 --> 00:38:42.763 That looks beautiful. 00:38:42.847 --> 00:38:44.014 RAGNAR Looking good, huh? 00:38:44.098 --> 00:38:45.641 I mean, that is Iceland on a plate. 00:38:45.724 --> 00:38:47.893 Okay. Good job, bud. 00:38:55.317 --> 00:38:58.320 GORDON It's time to serve up our feast to all the people I've met this week. 00:38:59.155 --> 00:39:00.698 Ragnar has raised his game. 00:39:00.781 --> 00:39:02.032 RAGNAR Watch your head. 00:39:02.116 --> 00:39:04.702 GORDON And, I don't know who's gonna impress the guests more. 00:39:05.035 --> 00:39:07.496 The bearded Viking or the giant Scott. 00:39:07.580 --> 00:39:09.039 Good afternoon. 00:39:09.123 --> 00:39:11.292 Ladies and gentlemen, how are we? 00:39:11.375 --> 00:39:13.210 BERNA Good, thanks. How are you guys? 00:39:13.294 --> 00:39:14.503 GUEST Good. 00:39:14.587 --> 00:39:15.880 GORDON Glad to say the rain has stopped. 00:39:15.963 --> 00:39:17.298 A little cold, a little wet but. 00:39:17.381 --> 00:39:18.466 GORDON Oh, my lord. 00:39:18.549 --> 00:39:19.967 I'm gonna start with the scallops, Simbi, 00:39:20.050 --> 00:39:21.927 because you and I went a long way for those things. 00:39:22.011 --> 00:39:25.931 Very, very quickly seared them and served a little salad of local rhubarb and apple. 00:39:26.015 --> 00:39:28.058 Next to that I've got the strap of lamb. 00:39:28.142 --> 00:39:33.147 Again, it's been rolled in herbs, coated in mustard and grilled on charcoal, 00:39:33.230 --> 00:39:36.192 over some smashed potatoes and mushrooms and these beautiful wild berries. 00:39:36.275 --> 00:39:40.362 And then my final dish is the amazing salmon, grilled, marinated 00:39:40.446 --> 00:39:42.656 and finished with a beautiful herb salad. 00:39:42.740 --> 00:39:46.452 I cured Hakon's salmon there in some Arctic thyme, salt and sugar. 00:39:46.535 --> 00:39:48.621 I seared some sea urchin, or uni. 00:39:48.704 --> 00:39:52.458 You have the mahogany clams, we have the horse mussels with some pickled yarrow 00:39:52.541 --> 00:39:54.710 and pickled spruce needles. 00:39:54.793 --> 00:39:58.714 Finally, a leg of lamb, cooked all wrapped up in a big bundle 00:39:58.797 --> 00:40:01.300 of angelica and dulce. 00:40:01.717 --> 00:40:03.135 BERNA Nice. 00:40:03.219 --> 00:40:04.637 Excellent. Please enjoy. 00:40:04.720 --> 00:40:05.888 BERNA Thank you very much. 00:40:05.971 --> 00:40:07.473 GUEST Thank you. 00:40:18.275 --> 00:40:19.652 GORDON They do seem to be enjoying it. 00:40:19.735 --> 00:40:21.445 There's a lot of back and forth. 00:40:21.529 --> 00:40:24.114 They are eating it at least, so, that's a good sign. 00:40:24.198 --> 00:40:27.618 Do you think they're gonna get very territorial about their own ingredients? 00:40:27.701 --> 00:40:29.161 RAGNAR Probably. 00:40:30.079 --> 00:40:31.121 Good scallops? 00:40:31.205 --> 00:40:33.290 SIMBI I haven't seen it done with apples before. 00:40:33.374 --> 00:40:34.166 Very interesting. 00:40:34.250 --> 00:40:35.209 They're proper gourmands, aren't they? 00:40:35.292 --> 00:40:36.293 They do enjoy food. 00:40:36.377 --> 00:40:37.545 RAGNAR Yeah, yeah. 00:40:37.628 --> 00:40:39.880 So, I think it's gonna be tough to put a smile on their face. 00:40:45.469 --> 00:40:48.180 BERNA Finnbogi finds Gordon's salmon is a bit weak. 00:40:48.264 --> 00:40:49.598 Not much flavor to it. 00:40:49.682 --> 00:40:51.392 But he is used to eating shark. 00:40:51.475 --> 00:40:57.147 I don't think that Gordon's salmon is overcooked, but it tastes good. 00:40:57.231 --> 00:40:58.357 GUEST Very good. 00:40:58.440 --> 00:41:00.276 Ragnar's salmon is better. 00:41:00.359 --> 00:41:01.652 Whose dishes do you think they prefer? 00:41:01.735 --> 00:41:02.653 Mine of course. 00:41:02.736 --> 00:41:03.654 GORDON Come on. 00:41:03.737 --> 00:41:05.114 But I dived for those scallops. 00:41:05.197 --> 00:41:06.365 I chased that lamb up the hill. 00:41:06.448 --> 00:41:07.741 Looks like they're finishing up. 00:41:07.825 --> 00:41:08.742 Shall we? 00:41:08.826 --> 00:41:09.868 Yeah, let's do it. 00:41:09.952 --> 00:41:11.036 Bloody hell. 00:41:13.080 --> 00:41:14.206 Happy faces. 00:41:14.290 --> 00:41:15.165 BERNA Good. 00:41:15.249 --> 00:41:16.125 GUEST Of course. 00:41:16.208 --> 00:41:17.251 DUI Very, very. 00:41:17.334 --> 00:41:19.086 Simbi, let's start with the scallops, how were they? 00:41:19.169 --> 00:41:22.673 It was amazing to have it with apples and rhubarb. 00:41:22.756 --> 00:41:23.632 Yes. 00:41:23.716 --> 00:41:25.092 SIMBI It was a perfect combination. 00:41:25.175 --> 00:41:27.803 So I will give you probably eight of ten. 00:41:27.886 --> 00:41:31.015 Right. Thank you. I'll take it. 00:41:31.098 --> 00:41:32.391 And the horse mussels? 00:41:32.474 --> 00:41:36.186 Very good, but they also sometimes hard to chew. 00:41:36.270 --> 00:41:37.229 RAGNAR Yeah, yeah. 00:41:37.313 --> 00:41:38.647 That's why you have knives and forks. 00:41:40.065 --> 00:41:41.358 I mean, they're huge. 00:41:41.442 --> 00:41:43.068 Really good. So which one did you prefer? 00:41:43.152 --> 00:41:44.695 Of course, the scallops. 00:41:46.864 --> 00:41:48.073 Sorry, I know you're competitive. 00:41:48.157 --> 00:41:49.992 I know that. But this is a big one for me. 00:41:50.075 --> 00:41:51.327 RAGNAR Is fine, it's fine. 00:41:51.410 --> 00:41:53.746 So, the salmon. Cured, grilled? 00:41:53.829 --> 00:41:55.664 BERNA Well, there was a split verdict around the table. 00:41:55.748 --> 00:41:59.585 Some found the grilled one too dry, but good flavor. 00:41:59.668 --> 00:42:02.379 The cured is nice and fresh. 00:42:02.463 --> 00:42:05.758 I believe Thesa preferred the cured one, whereas Finnbogi, 00:42:05.841 --> 00:42:08.802 he actually thought there was more flavor of the grilled one. 00:42:09.345 --> 00:42:11.055 But it's no shark, he said. 00:42:13.307 --> 00:42:15.476 So, it's one one. Down to the lamb. 00:42:15.559 --> 00:42:16.518 GUESTS Yeah. 00:42:16.602 --> 00:42:17.686 Let's start off with the leg. 00:42:17.770 --> 00:42:18.729 How was that? 00:42:18.812 --> 00:42:20.731 The leg, was very good. 00:42:20.814 --> 00:42:24.735 It's always the question in Iceland, we like to overcook it 00:42:24.818 --> 00:42:30.074 and we just take the leg and we shake the meat off the leg, like this. 00:42:30.407 --> 00:42:31.325 Got you. 00:42:31.408 --> 00:42:34.828 But this was heavenly and I think I have never tasted 00:42:34.912 --> 00:42:38.165 this kind of lamb like this. 00:42:38.248 --> 00:42:39.750 It was your lamb. Chased them up the hill. 00:42:39.833 --> 00:42:40.834 DUI Yeah, yeah. 00:42:40.918 --> 00:42:42.461 So, which lamb did you prefer? 00:42:42.544 --> 00:42:45.297 This one, I have to say. 00:42:45.381 --> 00:42:49.093 You got it, I guess. Congratulations. 00:42:49.176 --> 00:42:51.220 GORDON Man, two exceptional lamb dishes. 00:42:51.303 --> 00:42:55.057 And, for me, this week was about the quality of what you have already. 00:42:55.140 --> 00:42:58.519 So, you said earlier, don't get fancy, but dig deep 00:42:58.602 --> 00:43:01.021 because when you find that treasure, it's heavenly. 00:43:01.105 --> 00:43:01.980 Thank you. 00:43:02.064 --> 00:43:03.315 And thank you for no shark. 00:43:03.399 --> 00:43:04.900 Yes? 00:43:07.277 --> 00:43:09.071 Next time you try the real stuff. 00:43:09.154 --> 00:43:11.865 The good news is, the guests loved the food. 00:43:11.949 --> 00:43:15.327 And honestly, deep down inside, it wasn't about beating Ragnar, 00:43:15.536 --> 00:43:16.912 it was about getting up to his speed 00:43:17.121 --> 00:43:18.997 and understand the land of ice and fire 00:43:19.081 --> 00:43:21.125 and how powerful this energy is. 00:43:21.208 --> 00:43:25.003 Thank you for giving me the most amazing week, and thank you to you, sir. 00:43:25.087 --> 00:43:26.004 Thank you for being here. 00:43:26.130 --> 00:43:27.047 Honestly. Continued success. 00:43:27.548 --> 00:43:28.507 And let's have a rematch in Scotland. 00:43:28.924 --> 00:43:29.508 Yes. 00:43:29.591 --> 00:43:30.551 GORDON You up for it? 00:43:30.634 --> 00:43:31.677 RAGNAR Sounds good, yeah. 00:43:31.760 --> 00:43:32.845 Alright. Amazing. 00:43:32.928 --> 00:43:33.971 Take care. And God bless. Thank you so much. 00:43:33.971 --> 00:43:34.680 RAGNAR Thank you. 00:43:34.680 --> 00:43:35.597 Take care. 00:43:36.390 --> 00:43:39.268 I've learned so much this week about the delicious Icelandic cuisine. 00:43:39.685 --> 00:43:43.981 I've dived for scallops on a scooter, chased lamb up the mountain 00:43:44.231 --> 00:43:46.942 and even baked the most amazing, delicious volcanic bread. 00:43:47.025 --> 00:43:51.029 But most of all, I've met some of the most adorable characters ever, 00:43:51.238 --> 00:43:55.784 that I will not forget quickly, and now, on to my next adventure. 00:43:57.619 --> 00:43:58.829 Man, rain.