1 00:00:05,173 --> 00:00:06,507 So, what are we gonna taste? 2 00:00:06,591 --> 00:00:08,968 Well, we're gonna try some local delicacy. 3 00:00:09,135 --> 00:00:09,969 Yes. 4 00:00:09,969 --> 00:00:11,471 It's fermented shark. 5 00:00:11,554 --> 00:00:12,638 Fermented shark? 6 00:00:12,722 --> 00:00:13,431 You had that before? 7 00:00:13,514 --> 00:00:14,682 That's an acquired taste. 8 00:00:15,558 --> 00:00:16,684 BERNA You don't know how to do it, 9 00:00:16,768 --> 00:00:18,102 so he'll do it for you, so. 10 00:00:19,771 --> 00:00:20,813 You have to show you're an Icelander 11 00:00:20,897 --> 00:00:22,065 and a real man, he says. 12 00:00:23,024 --> 00:00:24,692 He also has something to help you wash it down. 13 00:00:24,776 --> 00:00:27,236 Brennivín, burning wine. 14 00:00:27,320 --> 00:00:28,654 And You swig it down with this? 15 00:00:28,738 --> 00:00:30,114 So you put this and then swallow it. 16 00:00:30,198 --> 00:00:31,574 So in and swallow? 17 00:00:31,657 --> 00:00:32,450 Cheers. 18 00:00:33,659 --> 00:00:34,327 Skál, we say, skál. 19 00:00:34,327 --> 00:00:35,369 Skál, thank you. 20 00:00:41,709 --> 00:00:42,835 Come on, come on, come on. 21 00:00:42,919 --> 00:00:44,045 Come on, come on, come on, come on. 22 00:00:44,170 --> 00:00:45,338 Be strong. 23 00:00:54,013 --> 00:00:56,516 GORDON I'm just south of the Arctic Circle in Iceland. 24 00:00:57,100 --> 00:01:01,479 Here, vast glaciers sit on top of some of the world's most active volcanoes, 25 00:01:01,979 --> 00:01:05,942 causing spouting geysers, thermal springs and frequent earthquakes. 26 00:01:07,110 --> 00:01:10,988 Now, I first came to this land of fire and ice over a decade ago 27 00:01:11,447 --> 00:01:14,450 and it's got some of the best seafood anywhere in the world. 28 00:01:14,951 --> 00:01:19,413 But what I've never done is had a chance to discover the hidden corners of Iceland 29 00:01:19,497 --> 00:01:22,041 and get up to speed with their culinary secrets. 30 00:01:22,708 --> 00:01:26,129 I'm here in the middle of summer, when there's 24 hours of daylight, 31 00:01:26,212 --> 00:01:27,922 but still snow on the mountains. 32 00:01:28,631 --> 00:01:32,677 To start my adventure, I'm on my way to meet Chef Ragnar Eiriksson 33 00:01:32,760 --> 00:01:34,512 at a local foraging spot, 34 00:01:34,595 --> 00:01:37,890 but he's warned me, it's not an easy drive. 35 00:01:38,724 --> 00:01:42,270 I mean, talk about rough terrain. 36 00:01:42,436 --> 00:01:43,563 Look at this. 37 00:01:46,858 --> 00:01:49,235 Bloody hell, I think my teeth have fallen out. 38 00:01:51,988 --> 00:01:53,823 Ragnar! Ra. 39 00:01:54,615 --> 00:01:55,366 Are you. 40 00:01:55,449 --> 00:01:56,117 Hey! 41 00:01:56,242 --> 00:01:57,410 GORDON Are you kidding me? 42 00:01:57,493 --> 00:01:58,828 Come over! Get in! 43 00:01:59,203 --> 00:02:00,454 GORDON What are you doing? 44 00:02:00,538 --> 00:02:03,416 Really? He said meet me by the water, not in it. 45 00:02:04,041 --> 00:02:05,585 I knew Ragnar had a lot to show me, 46 00:02:05,668 --> 00:02:07,712 but I wasn't expecting to see all that. 47 00:02:08,087 --> 00:02:09,255 What a journey! 48 00:02:09,338 --> 00:02:10,089 You good? 49 00:02:10,173 --> 00:02:11,340 RAGNAR Yes, thank you, sir. 50 00:02:11,424 --> 00:02:12,341 GORDON Absolute pleasure. 51 00:02:12,425 --> 00:02:13,509 Nice to meet you. 52 00:02:13,593 --> 00:02:15,386 GORDON Jeez, that's hot! Seriously? 53 00:02:15,469 --> 00:02:16,721 Join. Join you? 54 00:02:16,804 --> 00:02:18,097 Yeah, there's plenty of room. 55 00:02:18,181 --> 00:02:19,640 GORDON Bloody hell. 56 00:02:20,725 --> 00:02:23,144 Ragnar Eiriksson is a nature loving chef, 57 00:02:23,311 --> 00:02:26,230 who was awarded Iceland's first Michelin star. 58 00:02:26,480 --> 00:02:30,109 He now owns and runs restaurant, Vinstukan, in Reykjavik. 59 00:02:31,360 --> 00:02:35,281 His focus is on seasonal ingredients, obscure Icelandic flavors 60 00:02:35,364 --> 00:02:38,117 and apparently, public nudity. 61 00:02:40,161 --> 00:02:41,913 Shit my boo, my nipples are hard. 62 00:02:44,081 --> 00:02:48,669 Shit! Oh shit, that's hot. 63 00:02:48,753 --> 00:02:49,962 It is warm. 64 00:02:50,880 --> 00:02:51,714 It's nice, huh? 65 00:02:51,797 --> 00:02:53,007 GORDON What a beautiful place. 66 00:02:53,090 --> 00:02:54,300 RAGNAR It's very nice. 67 00:02:54,383 --> 00:02:55,301 GORDON Amazing. 68 00:02:55,384 --> 00:02:56,928 You've been instrumental in transforming Icelandic cuisine, 69 00:02:57,011 --> 00:02:59,138 but at the heart of it, the ingredients are key. 70 00:02:59,222 --> 00:03:00,223 Mm-hm. 71 00:03:00,306 --> 00:03:01,224 How good are they? 72 00:03:01,307 --> 00:03:03,100 Obviously they are very fresh because we are so close to our ingredients. 73 00:03:03,184 --> 00:03:04,101 GORDON Yep. 74 00:03:04,185 --> 00:03:06,729 I mean, you can basically catch a fish and cook it for lunch. 75 00:03:06,812 --> 00:03:08,272 GORDON Yes. You know? 76 00:03:08,356 --> 00:03:09,690 Yeah, there and then. 77 00:03:09,774 --> 00:03:11,484 Everything we use we have an abundance of. 78 00:03:11,567 --> 00:03:12,276 Yeah. 79 00:03:12,360 --> 00:03:14,654 We don't have to, like, climb rocks to find the "special herb" somewhere. 80 00:03:14,737 --> 00:03:15,780 They're everywhere. 81 00:03:15,863 --> 00:03:17,073 But naturally sourced. 82 00:03:18,157 --> 00:03:21,535 The river fishes, both the salmon and the arctic char, is just... 83 00:03:21,619 --> 00:03:22,370 ...amazing. 84 00:03:22,453 --> 00:03:23,329 Right. 85 00:03:23,412 --> 00:03:28,251 You were instrumental in showing that Michelin, I suppose, magic here in Iceland, 86 00:03:28,334 --> 00:03:30,836 so you may seem a cool, calm, collected guy, 87 00:03:30,920 --> 00:03:33,464 but underneath that beard, there's a feisty, ferocious, competitive chef, right? 88 00:03:33,547 --> 00:03:34,674 There has to be. 89 00:03:35,007 --> 00:03:35,758 There has to be. 90 00:03:35,841 --> 00:03:36,550 Yeah. 91 00:03:36,634 --> 00:03:39,053 I'm going to send you off now to go and find some of these ingredients. 92 00:03:39,136 --> 00:03:42,056 And so if you just go on your own and we'll meet each other at the end of the week. 93 00:03:42,139 --> 00:03:42,974 Mm-hm. 94 00:03:43,057 --> 00:03:45,101 And we'll have a cook off for some guests. 95 00:03:45,184 --> 00:03:46,310 I'd love that. No fancy ingredients. 96 00:03:46,394 --> 00:03:47,603 No fancy, just keep it simple. 97 00:03:47,687 --> 00:03:48,813 Where shall I start? 98 00:03:48,896 --> 00:03:52,066 You could get up and first start finding some herbs. 99 00:03:52,149 --> 00:03:53,526 Can we get dressed first though? 100 00:03:53,609 --> 00:03:54,986 I'm not gonna forage these mountains. 101 00:03:55,069 --> 00:03:56,028 RAGNAR If you insist. 102 00:03:56,112 --> 00:03:56,988 Stark bollock naked, yeah? 103 00:03:57,071 --> 00:03:58,072 Thank you. 104 00:04:00,157 --> 00:04:01,492 RAGNAR Wow. That's the Arctic thyme. 105 00:04:01,575 --> 00:04:02,618 GORDON That's the Arctic thyme there? 106 00:04:02,702 --> 00:04:04,120 RAGNAR Yeah. That's beautiful. 107 00:04:04,203 --> 00:04:05,246 RAGNAR What we're looking for. 108 00:04:05,329 --> 00:04:06,247 Look at the color of that. 109 00:04:06,330 --> 00:04:07,707 RAGNAR Yeah. So fragrant as well. 110 00:04:07,790 --> 00:04:08,958 GORDON Wow, thank you. 111 00:04:09,041 --> 00:04:10,209 RAGNAR You smell that? 112 00:04:10,293 --> 00:04:11,585 GORDON That smells incredible. 113 00:04:11,669 --> 00:04:13,587 So you could could that with a fish quite easily. 114 00:04:13,671 --> 00:04:15,298 I would cook this as little as possible. 115 00:04:15,381 --> 00:04:16,215 Really? 116 00:04:16,299 --> 00:04:17,925 Just keep the flavors in there. 117 00:04:18,009 --> 00:04:19,218 Just throw it in at the end. 118 00:04:19,302 --> 00:04:20,219 Yeah. 119 00:04:20,303 --> 00:04:22,555 That's what I like about the Icelandic, like, ingredients. 120 00:04:22,638 --> 00:04:25,850 So close and so powerful. 121 00:04:26,183 --> 00:04:27,393 Very powerful. Yeah. 122 00:04:27,476 --> 00:04:28,728 That is beautiful. 123 00:04:28,811 --> 00:04:29,895 So. Amazing. 124 00:04:29,979 --> 00:04:31,397 So that has been an exciting start. 125 00:04:31,480 --> 00:04:32,440 Where do you suggest first? 126 00:04:32,523 --> 00:04:33,649 RAGNAR You should go and get some salmon. 127 00:04:33,733 --> 00:04:35,026 You should go and see my friend, Hakon. 128 00:04:35,109 --> 00:04:37,570 Right, listen, that's been amazing. Yeah? 129 00:04:37,653 --> 00:04:40,323 Stay out that hot tub and I'll see you at the end of the week. 130 00:04:40,406 --> 00:04:41,490 Good luck. 131 00:04:41,574 --> 00:04:43,200 Thank you so much. Take care, bud. 132 00:04:43,284 --> 00:04:44,076 Take care. 133 00:04:44,160 --> 00:04:45,494 Enjoy the foraging. Thank you. 134 00:04:46,662 --> 00:04:48,956 GORDON Ragnar's chilled exterior doesn't fool me. 135 00:04:49,040 --> 00:04:52,501 I know that the chef who won Iceland's first Michelin star, 136 00:04:52,585 --> 00:04:54,879 will put up a fight at the final cook. 137 00:04:55,254 --> 00:04:57,923 So, I need to bring my A-game. 138 00:05:03,637 --> 00:05:09,518 Now, Ragnar's sent me to meet a very cool, eccentric Icelandic fisherman, Hakon. 139 00:05:10,186 --> 00:05:13,731 He has his own island, that's how cool he is, and fingers crossed, 140 00:05:13,814 --> 00:05:17,443 I'm gonna catch a beautiful salmon ahead of the final cook. 141 00:05:17,943 --> 00:05:21,530 But it's done in a traditional manner, no rod, no reel. 142 00:05:21,614 --> 00:05:24,116 This is salmon fishing with nets. 143 00:05:26,243 --> 00:05:27,703 Hakon! How are you, sir? 144 00:05:27,787 --> 00:05:29,038 HAKON Hey, I'm good, man, thank you. 145 00:05:29,121 --> 00:05:30,289 GORDON Absolute pleasure. 146 00:05:30,373 --> 00:05:31,540 Why is the water this color? 147 00:05:31,624 --> 00:05:34,210 It's a glacial river, so it's the silt from the glacier. 148 00:05:34,293 --> 00:05:36,587 Ragnar said you have some of the best salmon anywhere in Iceland. 149 00:05:36,670 --> 00:05:38,506 Wild North Atlantic. 150 00:05:38,589 --> 00:05:39,215 Wow. 151 00:05:39,298 --> 00:05:41,801 Icelanders are very protective of their wild salmon. 152 00:05:42,927 --> 00:05:46,555 You can only fish it in fresh water and with special permission. 153 00:05:47,348 --> 00:05:48,516 And this island is home, right? 154 00:05:48,599 --> 00:05:49,642 HAKON It's my home. 155 00:05:49,725 --> 00:05:50,684 Lucky man. 156 00:05:50,768 --> 00:05:51,644 You wanna see it? 157 00:05:51,727 --> 00:05:53,396 I'd love to see, you know that, please, thank you. 158 00:05:53,479 --> 00:05:54,438 And what's the doggy's name? 159 00:05:54,522 --> 00:05:55,523 It's Squiggy. 160 00:05:55,606 --> 00:05:56,607 Squiggy. 161 00:05:57,733 --> 00:06:00,736 I'm so excited to try the salmon I've heard so much about. 162 00:06:00,820 --> 00:06:03,155 I just hope I don't have to strip first. 163 00:06:08,911 --> 00:06:09,995 Thank you, sir. 164 00:06:11,539 --> 00:06:12,706 What a beautiful island. 165 00:06:12,790 --> 00:06:13,874 Oh, my lord. 166 00:06:13,958 --> 00:06:15,960 So it's been for three generations? 167 00:06:16,043 --> 00:06:16,877 HAKON Three generations, since 1940. 168 00:06:16,961 --> 00:06:17,878 GORDON Wow! 169 00:06:17,962 --> 00:06:22,550 HAKON My mother inherited and then she gave it to me for my 40th birthday. 170 00:06:22,633 --> 00:06:23,467 Stop it. 171 00:06:23,551 --> 00:06:25,261 You had this for your 40th birthday? 172 00:06:25,344 --> 00:06:26,220 HAKON Yeah, what did you get? 173 00:06:26,303 --> 00:06:28,806 GORDON I got a kick up the ass from my mum. 174 00:06:31,600 --> 00:06:32,852 So, we're gonna use a net? 175 00:06:32,935 --> 00:06:34,186 HAKON Yeah, yeah. 176 00:06:34,270 --> 00:06:35,604 Yeah, so this is the end of the net. 177 00:06:35,688 --> 00:06:37,982 Got you. This is a fishing pier. 178 00:06:38,065 --> 00:06:39,984 Yes. And is it a busy river? 179 00:06:40,067 --> 00:06:41,777 It's the biggest in Iceland. 180 00:06:41,861 --> 00:06:45,197 It's the biggest water system in Iceland and it has the biggest salmon population in Iceland. 181 00:06:45,281 --> 00:06:47,116 Every salmon I've caught has always been on a rod. 182 00:06:47,199 --> 00:06:48,451 I've never caught a salmon on a net. 183 00:06:48,534 --> 00:06:49,827 HAKON This is work. 184 00:06:49,910 --> 00:06:50,953 Yeah, I'll say. 185 00:06:51,036 --> 00:06:52,037 So, drag it in? 186 00:06:52,121 --> 00:06:53,330 HAKON Drag it in, yes. 187 00:06:53,414 --> 00:06:57,460 Fish it, just pull the rope in, at the very end because it's tied to the bottom. 188 00:06:57,543 --> 00:06:58,502 There we go. 189 00:06:58,586 --> 00:06:59,712 Gotcha. Shit. 190 00:06:59,795 --> 00:07:01,213 HAKON We pull that one out of the river. 191 00:07:01,297 --> 00:07:02,548 Pull that a little more. 192 00:07:03,799 --> 00:07:05,468 There we have it. And now we can. 193 00:07:05,551 --> 00:07:06,469 Ah, there we have one. 194 00:07:06,552 --> 00:07:07,303 There's one. 195 00:07:07,386 --> 00:07:08,345 HAKON There's one. 196 00:07:08,429 --> 00:07:10,264 GORDON Bloody hell. Wow. 197 00:07:10,347 --> 00:07:11,974 So that's a decent size, right? 198 00:07:12,057 --> 00:07:15,227 HAKON Yeah, I would say that was a perfect food size. 199 00:07:15,311 --> 00:07:16,395 Here it is. 200 00:07:16,479 --> 00:07:18,189 Yeah, beautiful. Look at that. 201 00:07:18,272 --> 00:07:19,899 Wow, beautiful condition. 202 00:07:19,982 --> 00:07:22,735 When you feel the tail, there like that, it's just solid muscle, isn't it? 203 00:07:22,818 --> 00:07:23,861 Solid, yeah. 204 00:07:23,944 --> 00:07:25,237 And the span, look how wide they are. 205 00:07:25,321 --> 00:07:27,031 And that's the difference between a farmed salmon and a wild salmon. 206 00:07:27,114 --> 00:07:28,908 You wanna taste it? I'd love to, yes please. 207 00:07:30,159 --> 00:07:31,702 Thank you. Beautiful. 208 00:07:31,785 --> 00:07:34,663 I assume you know how to clean a fish? 209 00:07:34,747 --> 00:07:36,373 GORDON Absolutely. Yeah? 210 00:07:36,457 --> 00:07:37,416 Scale it first, right? 211 00:07:37,500 --> 00:07:38,751 No, no, you don't need to scale it. 212 00:07:38,834 --> 00:07:39,585 You don't scale the fish? 213 00:07:39,668 --> 00:07:40,711 No. 214 00:07:40,794 --> 00:07:41,921 Never? No, never. 215 00:07:42,004 --> 00:07:45,257 GORDON We fillet from there, turn it round and come down off there. 216 00:07:46,884 --> 00:07:49,094 What's so funny? No? 217 00:07:49,178 --> 00:07:50,262 No, no, no. 218 00:07:50,346 --> 00:07:51,889 Yeah, let's get some water. 219 00:07:51,972 --> 00:07:53,474 And then, no, the sink is right there. 220 00:07:53,557 --> 00:07:55,059 You clean it in the river. 221 00:07:55,142 --> 00:07:56,393 Gotcha. Gotcha. 222 00:07:56,477 --> 00:07:57,353 Gotcha, my man. 223 00:07:57,436 --> 00:07:58,812 HAKON Do you have a cloth? 224 00:07:59,563 --> 00:08:00,648 Beautiful. 225 00:08:00,731 --> 00:08:01,941 HAKON Is it clean? 226 00:08:02,816 --> 00:08:03,859 Gotcha. 227 00:08:04,652 --> 00:08:06,737 You usually have people doing this for you, I guess? 228 00:08:06,820 --> 00:08:07,780 No, stop it. 229 00:08:07,863 --> 00:08:08,989 HAKON Oh, okay. 230 00:08:09,073 --> 00:08:10,533 GORDON Don't wanna leave too much meat on there. 231 00:08:10,616 --> 00:08:12,868 With such a prized asset, trust me. 232 00:08:14,286 --> 00:08:16,580 Oh 233 00:08:17,581 --> 00:08:18,791 HAKON There we go. 234 00:08:18,874 --> 00:08:20,376 You had the easy part to take off. 235 00:08:20,459 --> 00:08:22,294 What? They were the same. 236 00:08:23,671 --> 00:08:24,922 Look how firm that flesh is. 237 00:08:25,005 --> 00:08:26,006 Oh, it's so beautiful. 238 00:08:26,090 --> 00:08:29,468 People don't recognize this because it's, you know, people are so used to farmed one, 239 00:08:29,552 --> 00:08:32,471 so, you know, it has this thick fat line. 240 00:08:32,555 --> 00:08:34,014 You know, it looks totally different. 241 00:08:34,098 --> 00:08:35,182 So shall we taste it? 242 00:08:35,266 --> 00:08:36,600 Yes please. Yeah? 243 00:08:41,605 --> 00:08:42,481 There we go. 244 00:08:42,565 --> 00:08:44,567 Gotcha. Thank you. 245 00:08:44,650 --> 00:08:45,734 HAKON Bon appétit, huh? 246 00:08:45,818 --> 00:08:46,902 I just wanna eat it raw first. 247 00:08:46,986 --> 00:08:48,654 HAKON Yeah, go ahead, man, please. 248 00:08:50,114 --> 00:08:51,031 Wow, that's delicious. 249 00:08:51,115 --> 00:08:52,866 It's so firm. I mean, there's no fat. 250 00:08:52,950 --> 00:08:54,994 No, nothing. Just pure muscle. 251 00:08:55,077 --> 00:08:57,496 Come on, Brenda, please? 252 00:08:58,038 --> 00:09:01,375 What do you think? Mmmm. Good, girl? 253 00:09:01,458 --> 00:09:02,459 Yeah. 254 00:09:02,543 --> 00:09:03,919 Amazing. And the marinade? 255 00:09:04,003 --> 00:09:05,087 HAKON Yeah, try that one. 256 00:09:06,422 --> 00:09:08,632 Mm, wow. Bloody hell. 257 00:09:08,716 --> 00:09:09,717 No? 258 00:09:09,800 --> 00:09:13,053 The flavor is incredible, but there's a dynamic here, isn't there? 259 00:09:13,137 --> 00:09:14,930 Because there's a sort of fire and ice. 260 00:09:15,055 --> 00:09:17,099 We've got the waters coming down from the glaciers, 261 00:09:17,182 --> 00:09:18,851 the salt water coming up river, 262 00:09:18,934 --> 00:09:22,646 the salmon coming up to spawn after that two year journey across the Atlantic. 263 00:09:22,855 --> 00:09:23,606 It's a dream scenario. 264 00:09:23,689 --> 00:09:24,773 It's great. 265 00:09:24,857 --> 00:09:26,567 Crazy powers and energy that comes together. 266 00:09:26,650 --> 00:09:27,818 But natural. 267 00:09:27,901 --> 00:09:29,403 I think that's the exciting part for me. 268 00:09:29,486 --> 00:09:32,114 Do you think this is the best salmon in Iceland here, on this river? 269 00:09:32,197 --> 00:09:33,449 It is. It's the best salmon in the world. 270 00:09:33,532 --> 00:09:34,325 GORDON In the world. 271 00:09:34,408 --> 00:09:35,117 Yeah. 272 00:09:35,242 --> 00:09:36,493 For the big cook at the end of the week, 273 00:09:36,577 --> 00:09:38,203 I'd love to take some salmon, you know that? 274 00:09:38,287 --> 00:09:40,914 'Cause I think, you're right, it's one of the best I've ever tasted. 275 00:09:41,540 --> 00:09:42,374 No problem, huh? 276 00:09:42,583 --> 00:09:43,250 But you have to work for it. 277 00:09:43,334 --> 00:09:46,253 So, I'm gonna get you to cast out the net again. 278 00:09:46,503 --> 00:09:47,630 Throw it out? Yeah. 279 00:09:47,713 --> 00:09:49,465 GORDON An amazing technique. 280 00:09:50,507 --> 00:09:55,721 I like the tradition, you know, I feel like I'm keeping the culture alive. 281 00:09:56,180 --> 00:09:57,765 Then you do like this, make a little bundle, 282 00:09:57,848 --> 00:09:58,891 Right. 283 00:09:58,974 --> 00:10:01,518 because you're gonna be, you know, throwing it. 284 00:10:02,436 --> 00:10:04,396 If you throw it far enough you get the seal. 285 00:10:05,064 --> 00:10:05,898 Look at him. 286 00:10:05,981 --> 00:10:07,775 Okay. Gotcha. 287 00:10:07,858 --> 00:10:09,193 Shit it's slippy on here, man. 288 00:10:09,276 --> 00:10:10,277 HAKON Yeah, don't slip, man. 289 00:10:10,361 --> 00:10:11,236 GORDON Okay. 290 00:10:11,320 --> 00:10:12,404 HAKON Don't go with it. 291 00:10:12,488 --> 00:10:14,531 No. Well, look after me. 292 00:10:14,615 --> 00:10:15,908 Hold me. 293 00:10:22,039 --> 00:10:23,707 GORDON I'm in Iceland, trying to master 294 00:10:23,791 --> 00:10:26,585 the traditional art of net fishing for salmon. 295 00:10:27,294 --> 00:10:30,422 Hopefully, the net is the only thing I'll throw in the water. 296 00:10:31,006 --> 00:10:31,924 Look after me. 297 00:10:32,007 --> 00:10:33,217 Hold me. 298 00:10:38,347 --> 00:10:39,348 There we go. 299 00:10:39,431 --> 00:10:40,599 Beautiful, man. 300 00:10:41,016 --> 00:10:42,059 That was amazing, thank you. 301 00:10:42,142 --> 00:10:43,060 Thank you, man. 302 00:10:43,143 --> 00:10:44,186 Good job, buddy. 303 00:10:44,269 --> 00:10:45,479 Amazing. 304 00:10:45,562 --> 00:10:47,690 The condition of the fish are like no other. 305 00:10:47,773 --> 00:10:53,153 It was sort of sweet, meaty flavor, so now we gotta be careful what we add with that, 306 00:10:53,237 --> 00:10:54,655 and how to cook this thing. 307 00:10:54,738 --> 00:10:56,115 Too intense, it's gonna dry out. 308 00:10:56,198 --> 00:10:59,118 Not intense enough, it's gonna be bland. 309 00:10:59,201 --> 00:11:02,830 But tasting it raw, literally minutes fresh from the net, 310 00:11:02,913 --> 00:11:04,957 was good enough for me. 311 00:11:08,460 --> 00:11:10,212 With enough salmon for the final cook, 312 00:11:10,295 --> 00:11:14,049 I'm off to meet a guy who's been innovative with Iceland's geothermal energy. 313 00:11:14,925 --> 00:11:18,470 I'm told he has a very unusual way of baking bread. 314 00:11:22,641 --> 00:11:23,392 Sigi! 315 00:11:23,475 --> 00:11:24,351 Hey! 316 00:11:24,435 --> 00:11:25,561 How are you, captain? 317 00:11:25,644 --> 00:11:26,603 Very good! 318 00:11:26,687 --> 00:11:27,563 GORDON Good to see you, man. 319 00:11:27,646 --> 00:11:28,605 SIGI Good to see you. 320 00:11:28,689 --> 00:11:29,648 Oh, boy, you good? 321 00:11:29,732 --> 00:11:30,649 Yeah, very good. 322 00:11:30,733 --> 00:11:32,025 That is a very firm handshake. 323 00:11:32,109 --> 00:11:33,402 Yeah. Good grip. 324 00:11:33,485 --> 00:11:34,778 Good grip. What's going on here? 325 00:11:34,862 --> 00:11:37,197 I wanna show you a real rye bread. 326 00:11:37,281 --> 00:11:38,699 Right. A rye bread? 327 00:11:38,782 --> 00:11:39,616 Yeah. 328 00:11:39,700 --> 00:11:42,953 I mean, my gran makes rye bread, so what's so secret about this one? 329 00:11:43,036 --> 00:11:46,123 I can promise you, she never made rye bread like this. 330 00:11:46,498 --> 00:11:50,961 We got here four cups of rye and two cups of flour, in the same bowl. 331 00:11:51,044 --> 00:11:52,296 How old is this recipe? 332 00:11:52,379 --> 00:11:54,047 Is it a recipe from the family traditions or? 333 00:11:54,131 --> 00:11:56,300 Yeah, it is. Late 1800, early 1900. 334 00:11:56,383 --> 00:11:57,217 Yeah? 335 00:11:57,301 --> 00:11:58,969 Good. Next? 336 00:11:59,052 --> 00:12:00,637 Yes. Then you put on a glove. 337 00:12:00,721 --> 00:12:01,638 The glove? 338 00:12:01,722 --> 00:12:02,765 Yeah, one glove. 339 00:12:02,848 --> 00:12:04,141 A little butter. 340 00:12:04,224 --> 00:12:05,893 You've got a problem? Bend over? 341 00:12:07,269 --> 00:12:08,479 Take a little butter. GORDON Yes. 342 00:12:08,562 --> 00:12:09,688 SIGI And you, you know. 343 00:12:09,772 --> 00:12:10,731 Gotcha. 344 00:12:10,814 --> 00:12:11,899 SIGI All of this inside. 345 00:12:11,982 --> 00:12:13,233 GORDON All of it? SIGI Yep. 346 00:12:13,317 --> 00:12:14,067 So, and that's it? 347 00:12:14,151 --> 00:12:15,819 We don't leave it to prove for ten minutes or anything, no? 348 00:12:15,903 --> 00:12:16,945 SIGI No. 349 00:12:17,029 --> 00:12:19,281 So, where are we gonna bake this thing? 350 00:12:19,364 --> 00:12:21,825 The ground is boiling underneath us. 351 00:12:21,909 --> 00:12:22,868 Really? 352 00:12:22,951 --> 00:12:25,996 SIGI It's a very active hot spring area. 353 00:12:26,538 --> 00:12:30,793 Right here in this village we have a huge hot spring that we used to heat up the village. 354 00:12:30,876 --> 00:12:31,960 All from these hot springs here? 355 00:12:32,044 --> 00:12:36,340 The geothermal literally takes care of all the heating locally? 356 00:12:36,423 --> 00:12:37,466 Absolutely, yeah. 357 00:12:37,549 --> 00:12:39,134 Wow. Gotcha. Is that enough? 358 00:12:39,218 --> 00:12:40,677 SIGI That's enough. Alright. 359 00:12:40,761 --> 00:12:42,971 So, where's the oven? 360 00:12:43,055 --> 00:12:44,723 Right over there. 361 00:12:44,807 --> 00:12:46,350 We have to do a little work. 362 00:12:46,850 --> 00:12:50,896 GORDON And by work, he means digging my own oven in burning volcanic earth 363 00:12:50,979 --> 00:12:53,899 with a shovel, and by we, he means me. 364 00:12:54,566 --> 00:12:55,734 You've used a shovel before? 365 00:12:55,818 --> 00:12:57,277 I have definitely used a shovel. 366 00:12:57,361 --> 00:12:58,654 How far down are we going? 367 00:12:58,737 --> 00:12:59,613 Bloody hell. 368 00:12:59,696 --> 00:13:00,823 Farther. 369 00:13:00,906 --> 00:13:02,157 You feel that heat there? 370 00:13:02,241 --> 00:13:03,367 SIGI And more. 371 00:13:03,450 --> 00:13:05,494 It's okay, we have the sun for 24 hours so we have plenty of time. 372 00:13:05,577 --> 00:13:06,829 GORDON This is true. 373 00:13:06,912 --> 00:13:08,413 The heat in here is insane! 374 00:13:08,497 --> 00:13:09,623 How big a hole do you want? 375 00:13:09,706 --> 00:13:11,708 Until we see a good bubble. 376 00:13:11,792 --> 00:13:13,001 GORDON hell, Sigi. 377 00:13:13,085 --> 00:13:14,169 SIGI Yeah, you hit the spot right here. 378 00:13:14,253 --> 00:13:16,129 Right. You sound like my wife. 379 00:13:18,006 --> 00:13:18,924 Keep shoveling! 380 00:13:19,007 --> 00:13:20,008 Okay, okay, okay. 381 00:13:20,092 --> 00:13:21,468 More to the right! More to the right! 382 00:13:21,552 --> 00:13:23,095 GORDON Okay, Sigi, you don't have to get vicious on me. 383 00:13:24,847 --> 00:13:25,889 SIGI That's perfect. 384 00:13:25,973 --> 00:13:27,724 Put the pot now on top of the bubbles. 385 00:13:27,808 --> 00:13:29,226 Certainly, yes. 386 00:13:29,309 --> 00:13:30,227 Really? 387 00:13:30,310 --> 00:13:32,563 SIGI Yeah, yeah. Okay. 388 00:13:32,646 --> 00:13:34,189 GORDON Oy! Yes, it's hot. 389 00:13:34,273 --> 00:13:35,274 SIGI Looks pretty good. 390 00:13:35,357 --> 00:13:36,567 GORDON It's bubbling away like mad. 391 00:13:36,650 --> 00:13:37,609 SIGI Yeah. 392 00:13:37,693 --> 00:13:38,902 GORDON But the temperature of that, it's hot, 393 00:13:38,986 --> 00:13:40,112 I mean it's really hot. 394 00:13:40,195 --> 00:13:41,488 SIGI Yeah, yeah, it's above boiling temperature. 395 00:13:41,572 --> 00:13:44,241 That water, when you get down, trust me, it's piping hot. 396 00:13:44,324 --> 00:13:46,159 What a magical way of cooking. 397 00:13:46,243 --> 00:13:49,580 No gas, no electric, just a beautiful spring. 398 00:13:49,955 --> 00:13:51,415 You're almost done. 399 00:13:51,498 --> 00:13:53,625 Now we put the rock on top of it. 400 00:13:53,709 --> 00:13:56,128 We wanna mark it, you know. 401 00:13:57,838 --> 00:13:59,172 Beautiful. 402 00:13:59,256 --> 00:14:00,257 Seriously? 403 00:14:00,340 --> 00:14:02,134 Now, how long is that gonna take to cook? 404 00:14:02,217 --> 00:14:04,303 24 hours. 405 00:14:04,386 --> 00:14:07,097 Sigi, I have not got 24 hours, trust me. 406 00:14:07,180 --> 00:14:08,932 I already bake one. 407 00:14:09,016 --> 00:14:10,893 So, why didn't we just go straight to that one? 408 00:14:10,976 --> 00:14:12,185 You made me dig that hole. 409 00:14:12,269 --> 00:14:14,771 Well, I mean, you don't wanna miss all the fun. 410 00:14:15,898 --> 00:14:17,107 This is it. 411 00:14:17,441 --> 00:14:18,275 This is it. 412 00:14:18,358 --> 00:14:20,485 Okay. Moment of truth. 413 00:14:20,944 --> 00:14:22,779 GORDON And this went in 24 hours ago? 414 00:14:22,863 --> 00:14:24,406 SIGI Yeah. Can you hear it? 415 00:14:24,489 --> 00:14:25,449 GORDON I can hear it. 416 00:14:25,532 --> 00:14:26,742 SIGI Ah. Yes. 417 00:14:26,825 --> 00:14:28,160 That's incredible. Listen to that bubbling! 418 00:14:28,243 --> 00:14:29,703 SIGI Yeah, yeah, yeah. 419 00:14:29,786 --> 00:14:31,330 GORDON That is insane. 420 00:14:31,413 --> 00:14:33,332 SIGI Put it over here. 421 00:14:35,542 --> 00:14:36,335 GORDON Sigi! 422 00:14:36,418 --> 00:14:37,586 SIGI It's a beauty. 423 00:14:37,669 --> 00:14:39,671 Honestly. You're not just a pretty face. 424 00:14:39,755 --> 00:14:41,465 That looks beautiful. 425 00:14:42,716 --> 00:14:43,884 That smells delicious. 426 00:14:43,967 --> 00:14:45,135 Yeah, it does. 427 00:14:45,218 --> 00:14:47,638 Look at the color of it. All from in there. 428 00:14:50,140 --> 00:14:50,974 Ready? 429 00:14:51,058 --> 00:14:52,142 Yeah. 430 00:14:55,854 --> 00:14:59,483 GORDON Oh, my God. Stop it. Stop. 431 00:14:59,566 --> 00:15:00,609 SIGI Perfect. 432 00:15:00,692 --> 00:15:02,361 That rye, I mean, it smells amazing. 433 00:15:02,694 --> 00:15:04,696 I just...mmm. 434 00:15:05,197 --> 00:15:06,490 May I just take a little slice? 435 00:15:06,573 --> 00:15:07,699 Absolutely. 436 00:15:08,450 --> 00:15:10,661 GORDON Oh, my lord. SIGI, I'm in heaven. 437 00:15:10,744 --> 00:15:11,745 SIGI Yeah. 438 00:15:14,873 --> 00:15:16,041 Look at that. 439 00:15:16,124 --> 00:15:18,293 Oh. Oh, my God. 440 00:15:19,086 --> 00:15:20,295 I just wanna dive in there. 441 00:15:20,754 --> 00:15:22,589 This is beautiful. 442 00:15:23,173 --> 00:15:24,633 SIGI And then. 443 00:15:24,716 --> 00:15:28,595 Oh. Something quite special about slicing warm bread. 444 00:15:29,554 --> 00:15:30,514 And then on top of the bread. 445 00:15:30,597 --> 00:15:31,765 SIGI On top of the bread. 446 00:15:31,848 --> 00:15:32,933 GORDON Amazing. SIGI Exactly. 447 00:15:33,016 --> 00:15:37,521 I mean, this is the most glamorous buffet in Iceland tonight. 448 00:15:37,604 --> 00:15:38,730 Cheers. Look at that. 449 00:15:38,814 --> 00:15:39,898 Cheers. 450 00:15:39,982 --> 00:15:41,650 Food fit for a Viking. 451 00:15:41,733 --> 00:15:42,609 Yeah. 452 00:15:42,693 --> 00:15:44,194 Come on. Come on. 453 00:15:46,321 --> 00:15:48,365 Mm. Wow. 454 00:15:48,448 --> 00:15:49,616 Goes well together, you know. 455 00:15:49,700 --> 00:15:51,868 That is delicious. Honestly. 456 00:15:51,952 --> 00:15:53,870 A marriage made in a volcano. 457 00:15:54,246 --> 00:15:57,749 It's rich, very dense, it's sweet and salty as well at the same time. 458 00:15:57,833 --> 00:15:58,917 Exactly, yeah. 459 00:15:59,001 --> 00:16:02,963 It's got me thinking because this technique, the rye bread, amazing, thank you. 460 00:16:03,046 --> 00:16:04,798 Chef to chef, thank you very much. 461 00:16:04,881 --> 00:16:05,841 Take care. 462 00:16:05,924 --> 00:16:07,050 You too. 463 00:16:07,134 --> 00:16:08,635 GORDON That was an extraordinary rye bread 464 00:16:08,719 --> 00:16:11,513 and Sigi was right, unlike one I've ever tasted. 465 00:16:15,434 --> 00:16:17,561 Now, I'm traveling to the West Fjords, 466 00:16:17,644 --> 00:16:20,063 a beautiful peninsula in Northwest Iceland, 467 00:16:20,856 --> 00:16:23,734 to a farm near the idyllic town of Isafjordur. 468 00:16:25,193 --> 00:16:28,613 Although it doesn't look like it, it is still summer in Iceland. 469 00:16:29,531 --> 00:16:33,785 Ragnar has sent me to this remote part of the country to taste the unique ingredient 470 00:16:33,869 --> 00:16:35,537 all the locals swear by. 471 00:16:36,163 --> 00:16:40,167 My guide, Berna, says her friend, Finnbogi makes the best in town. 472 00:16:41,168 --> 00:16:42,711 So, what are we gonna taste? 473 00:16:42,794 --> 00:16:45,088 Well, we're gonna try some local delicacy. 474 00:16:45,172 --> 00:16:46,006 Yes. 475 00:16:46,089 --> 00:16:47,424 It's fermented shark. 476 00:16:47,507 --> 00:16:48,717 Fermented shark? 477 00:16:48,800 --> 00:16:49,760 Have you had that before? 478 00:16:49,843 --> 00:16:51,136 That's an acquired taste. 479 00:16:51,219 --> 00:16:53,513 I tried fermented fish in Norway 480 00:16:53,597 --> 00:16:54,973 and couldn't stomach it, 481 00:16:55,057 --> 00:16:59,686 but the locals here love it, and so far, no one has steered me wrong. 482 00:17:00,437 --> 00:17:01,813 It stinks. 483 00:17:01,897 --> 00:17:03,565 It's lovely. Ah, but it tastes so good. 484 00:17:03,648 --> 00:17:04,900 Look at this. 485 00:17:04,983 --> 00:17:06,234 Here you go. 486 00:17:06,318 --> 00:17:07,360 Hello! 487 00:17:09,071 --> 00:17:10,030 FINNBOGI Hello. 488 00:17:11,198 --> 00:17:12,240 How are you? 489 00:17:13,742 --> 00:17:16,244 BERNA He would like to try some of your fermented shark. 490 00:17:16,328 --> 00:17:17,204 The smell. 491 00:17:18,413 --> 00:17:19,539 Okay, yeah. 492 00:17:19,623 --> 00:17:21,249 Wow. You can't smell that? Is that not. 493 00:17:21,333 --> 00:17:22,167 BERNA No. 494 00:17:22,250 --> 00:17:25,420 That's strong. That is so strong. 495 00:17:28,548 --> 00:17:29,758 BERNA This is the kids' version. 496 00:17:29,841 --> 00:17:30,675 Right. 497 00:17:30,759 --> 00:17:31,843 BERNA This is a soft one. 498 00:17:31,927 --> 00:17:33,804 That's a soft one? And it takes how long to ferment? 499 00:17:36,807 --> 00:17:38,558 BERNA Total, seven, eight months. 500 00:17:38,642 --> 00:17:39,768 Oh, my God, look at that in there. 501 00:17:39,851 --> 00:17:41,019 That's it all in there. 502 00:17:44,189 --> 00:17:46,358 BERNA You don't know how to do it, so he'll do it for you. 503 00:17:50,612 --> 00:17:51,780 Thank you. 504 00:17:52,906 --> 00:17:53,865 So this is a. 505 00:17:56,326 --> 00:17:59,246 You have to show you're an Icelander and a real man, he says. 506 00:18:03,625 --> 00:18:04,876 Almost his favorite food. 507 00:18:04,960 --> 00:18:06,044 GORDON Wow. 508 00:18:06,128 --> 00:18:07,879 BERNA He also has something to help you wash it down, 509 00:18:07,963 --> 00:18:09,548 Brennivín, burning wine. 510 00:18:09,631 --> 00:18:10,507 Burning wine. 511 00:18:10,590 --> 00:18:12,008 It's like, tastes a bit of cumin. 512 00:18:12,092 --> 00:18:13,802 It's quite nice. 513 00:18:13,885 --> 00:18:16,429 It was made 15 years ago, so it's been aging for a while. 514 00:18:16,513 --> 00:18:17,681 Oh, my God. 515 00:18:18,849 --> 00:18:20,058 Put this and then swallow it. 516 00:18:20,142 --> 00:18:21,685 So, in and swallow? Cheers. 517 00:18:22,853 --> 00:18:23,937 BERNA Skál, we say, skál. 518 00:18:24,020 --> 00:18:25,438 GORDON Skál, thank you. 519 00:18:27,023 --> 00:18:28,358 BERNA I think the wine is gonna be. 520 00:18:31,153 --> 00:18:32,279 Come on, come on, come on. 521 00:18:32,362 --> 00:18:33,530 Come on, come on, come on, come on. 522 00:18:33,613 --> 00:18:34,698 Be strong. 523 00:18:41,246 --> 00:18:42,372 GORDON Cheers. 524 00:18:42,455 --> 00:18:43,540 BERNA Skál, we say, skál. 525 00:18:43,623 --> 00:18:44,708 Skál, thank you. 526 00:18:44,791 --> 00:18:45,917 I'm in Northwest Iceland, 527 00:18:46,001 --> 00:18:48,628 sampling a pungent slice of fermented shark, 528 00:18:49,129 --> 00:18:51,339 that I'm not convinced is meant to be eaten. 529 00:18:51,923 --> 00:18:52,674 Come on, come on, come on. 530 00:18:52,757 --> 00:18:53,800 Come on, come on, come on, come on. 531 00:18:53,884 --> 00:18:54,885 Be strong. 532 00:19:00,473 --> 00:19:02,309 Ee-hee. 533 00:19:02,392 --> 00:19:03,435 BERNA Are you alright? 534 00:19:06,897 --> 00:19:08,023 Oh, my God. 535 00:19:08,690 --> 00:19:09,649 Shit. 536 00:19:11,026 --> 00:19:12,360 Oh, my nose has gone all fizzy. 537 00:19:16,156 --> 00:19:18,950 Yeah, if he cuts it smaller, you can call it an appetizer. 538 00:19:22,787 --> 00:19:24,039 Really? 539 00:19:24,122 --> 00:19:26,791 You clearly love this, fermented shark, but would you say it's healthy? 540 00:19:29,669 --> 00:19:31,046 Definitely, he says. 541 00:19:36,635 --> 00:19:38,386 Your joints get all better. 542 00:19:38,470 --> 00:19:42,265 It's good for your stomach and your poop gets way better. 543 00:19:42,974 --> 00:19:47,437 Right, so I'm not gonna be using any of the fermented shark for the final cook, 544 00:19:47,520 --> 00:19:49,814 but that's not about you, that's just my taste. 545 00:19:51,858 --> 00:19:53,109 You don't need to cook it. 546 00:19:53,193 --> 00:19:54,486 GORDON Okay. 547 00:19:55,528 --> 00:19:56,446 It's ready. 548 00:19:56,529 --> 00:19:57,864 Just bury it, but don't tell him that. 549 00:19:57,948 --> 00:20:00,367 I'd like to invite both of you to the final cook 550 00:20:00,450 --> 00:20:02,035 and just show you a different way. 551 00:20:04,162 --> 00:20:05,705 GORDON Yes? Thank you. 552 00:20:05,789 --> 00:20:07,082 BERNA Yes, thank you. He'll be there. 553 00:20:07,165 --> 00:20:08,750 Okay, great. I look forward to it. 554 00:20:08,833 --> 00:20:10,252 Thank you so much, God bless. 555 00:20:11,211 --> 00:20:12,295 Take care, thank you. 556 00:20:12,379 --> 00:20:13,546 BERNA Bless, bless. 557 00:20:13,630 --> 00:20:14,631 GORDON Damn. 558 00:20:14,714 --> 00:20:16,091 I think I've just shit my pants. 559 00:20:26,142 --> 00:20:28,645 I'm at another incredible hot spring. 560 00:20:28,979 --> 00:20:33,692 This time it's not baking bread, it's using geothermal to produce incredible salt, 561 00:20:33,775 --> 00:20:36,319 using a method dating back to the 17th century. 562 00:20:36,403 --> 00:20:37,570 Look at this place, it's amazing. 563 00:20:37,654 --> 00:20:38,780 Hey, Chef! 564 00:20:38,863 --> 00:20:39,698 How are you? 565 00:20:39,781 --> 00:20:40,699 Great, how are you? 566 00:20:40,782 --> 00:20:41,825 Nice to see you. Nice to meet you. 567 00:20:41,908 --> 00:20:43,451 My lord, what a beautiful place. 568 00:20:43,535 --> 00:20:44,577 GISLI Yeah. 569 00:20:44,661 --> 00:20:46,079 How many tons of salt are you producing? 570 00:20:46,162 --> 00:20:49,624 We roughly make around ten tons per month, so yeah, 120 per year. 571 00:20:49,708 --> 00:20:51,042 That's a lot. Yeah. 572 00:20:51,126 --> 00:20:53,837 And to think it's all sourced naturally using that hot spring. 573 00:20:53,920 --> 00:20:55,672 Yeah. That's amazing. 574 00:20:55,755 --> 00:20:57,257 And all hand-harvested. 575 00:20:57,340 --> 00:20:59,884 GORDON The water from these hot springs is used to heat, 576 00:20:59,968 --> 00:21:02,345 boil and dry this flaky sea salt. 577 00:21:02,929 --> 00:21:07,851 I'd like to harvest some so it's straight to the pan room where the real work begins. 578 00:21:08,518 --> 00:21:09,769 So here we are. 579 00:21:09,853 --> 00:21:11,855 Phew. Wow, that's hot. 580 00:21:11,938 --> 00:21:12,897 Yeah. 581 00:21:12,981 --> 00:21:14,107 That is so hot. 582 00:21:14,190 --> 00:21:15,608 It's like being in an intense sauna. 583 00:21:15,692 --> 00:21:16,943 Wow, look at that. 584 00:21:17,027 --> 00:21:20,739 You can see the crystals, they just start to form like in small particles. 585 00:21:20,822 --> 00:21:21,865 Yes. 586 00:21:21,948 --> 00:21:23,491 And then they connect together to these bigger flakes. 587 00:21:23,575 --> 00:21:24,451 Wow. 588 00:21:24,534 --> 00:21:26,536 And when they get heavy enough, they kind of like drop to the bottom 589 00:21:26,619 --> 00:21:27,954 and that's where we harvest it. 590 00:21:28,038 --> 00:21:29,622 Gotcha. Gotcha. Thank you. 591 00:21:29,706 --> 00:21:32,625 Don't break the flakes, because it's very expensive salt. 592 00:21:32,709 --> 00:21:34,377 Next to you, that line, yeah? 593 00:21:34,461 --> 00:21:36,046 Yeah, next to you. 594 00:21:36,129 --> 00:21:37,797 So just like pull it in slowly. 595 00:21:39,507 --> 00:21:40,633 There it goes. 596 00:21:40,717 --> 00:21:41,926 Bloody hell. 597 00:21:47,265 --> 00:21:48,850 Jeez, man, it's like a workout, isn't it? 598 00:21:48,933 --> 00:21:50,018 Yeah. 599 00:21:50,101 --> 00:21:52,145 No need for Crossfit stations in 600 00:21:52,228 --> 00:21:53,855 No, this is Crossfit, isn't it? 601 00:21:53,938 --> 00:21:55,815 No wonder you guys are so fit. 602 00:21:55,899 --> 00:21:56,983 And then in? 603 00:21:57,067 --> 00:21:58,193 Yeah. 604 00:21:58,860 --> 00:22:00,195 Shit. 605 00:22:00,278 --> 00:22:01,321 GISLI Starting to sweat? 606 00:22:01,404 --> 00:22:03,031 I'll say, big time. 607 00:22:03,114 --> 00:22:04,491 Next one over here. 608 00:22:06,701 --> 00:22:07,744 No, no, no, don't. 609 00:22:07,827 --> 00:22:09,454 You have to pull it much more slower. 610 00:22:09,537 --> 00:22:13,208 If you pull it too hard, it gets kind of muddy and then, when you dry it, 611 00:22:13,291 --> 00:22:15,168 it makes harder crystals. 612 00:22:15,251 --> 00:22:16,753 Yeah, I can see it filling up now. 613 00:22:17,212 --> 00:22:21,216 And we make sure that all the salt is, like, harvested with care. 614 00:22:21,299 --> 00:22:24,052 You're acting too rough to it. 615 00:22:25,261 --> 00:22:26,930 You're not a chef today, you're a salt maker. 616 00:22:28,098 --> 00:22:29,099 Is heavy though, right? 617 00:22:29,182 --> 00:22:30,141 Yeah, it is really heavy. 618 00:22:30,225 --> 00:22:32,435 One scoop like this is probably ten, 15 kilograms. 619 00:22:35,438 --> 00:22:36,773 Gently, please. 620 00:22:36,856 --> 00:22:38,358 GORDON Yes. Thank you. 621 00:22:38,900 --> 00:22:39,984 Shit. 622 00:22:41,986 --> 00:22:43,196 Beautiful, Chef. 623 00:22:43,279 --> 00:22:44,114 What a process. 624 00:22:44,197 --> 00:22:45,490 Yeah. You've done a good job. 625 00:22:45,573 --> 00:22:46,699 Bloody hell. 626 00:22:46,783 --> 00:22:47,742 GISLI So now we dry them. 627 00:22:47,826 --> 00:22:48,993 Oh, man, that is hot. 628 00:22:49,077 --> 00:22:52,372 A wise man once told me, if you can't stand the heat, get the out of the kitchen. 629 00:22:52,455 --> 00:22:54,332 Yes. And this is it. 630 00:22:54,416 --> 00:22:55,875 GISLI Here we have the final product. 631 00:22:55,959 --> 00:22:57,794 This has been dried in our drying room. 632 00:22:57,877 --> 00:23:00,922 We have some bowls there, we can actually try some out, shouldn't we. 633 00:23:01,005 --> 00:23:02,132 Shall we? Oh, I see. 634 00:23:02,215 --> 00:23:03,425 GISLI And they become, like, really, really nice. 635 00:23:03,508 --> 00:23:05,135 GORDON They're like beautiful flakes of snow. 636 00:23:05,218 --> 00:23:06,261 They just glisten. 637 00:23:06,344 --> 00:23:07,262 GISLI Yeah. 638 00:23:07,345 --> 00:23:08,680 GORDON It's like white diamonds. 639 00:23:08,763 --> 00:23:09,806 GISLI Yeah. 640 00:23:10,181 --> 00:23:14,018 Our salt actually has a flavor of umami to it, because the sea water here is so pure. 641 00:23:15,061 --> 00:23:16,521 Really like kind of mild. 642 00:23:16,604 --> 00:23:17,897 That is delicious. 643 00:23:17,981 --> 00:23:19,023 It's really nice. 644 00:23:19,107 --> 00:23:21,401 It's so intense and it's not, uh... 645 00:23:21,484 --> 00:23:22,527 Bitter. 646 00:23:22,610 --> 00:23:24,529 No, nowhere near bitter. So you use less of it? 647 00:23:24,612 --> 00:23:25,738 Yeah. 648 00:23:25,822 --> 00:23:27,073 Yeah, I mean what a product. That is beautiful. 649 00:23:27,157 --> 00:23:28,158 GISLI Yeah. Yeah. 650 00:23:28,241 --> 00:23:29,451 You know how competitive Ragnar is, right? 651 00:23:29,534 --> 00:23:30,452 Yeah, yeah, yeah. 652 00:23:30,535 --> 00:23:31,369 So, I gotta get my act together. 653 00:23:31,453 --> 00:23:32,412 He's fierce. 654 00:23:32,495 --> 00:23:33,580 Yeah. May I take some, please? 655 00:23:33,663 --> 00:23:35,081 Yes. Cheers, mate. 656 00:23:35,165 --> 00:23:36,166 Thank you. 657 00:23:36,249 --> 00:23:37,584 Good to see you. 658 00:23:37,667 --> 00:23:40,545 That was one of the most incredible natural ways I've ever tasted salt. 659 00:23:40,628 --> 00:23:43,423 The process is quite straightforward, but it can only take place here, 660 00:23:43,506 --> 00:23:44,799 and that's what makes it so special. 661 00:23:45,175 --> 00:23:48,928 It has got me thinking because that's gonna help elevate the proteins. 662 00:23:54,642 --> 00:23:56,811 I'm on my way to meet local diver, Simbi, 663 00:23:57,270 --> 00:24:00,773 who is gonna take me diving for the most amazing shellfish. 664 00:24:01,608 --> 00:24:03,568 With only two days left until the cook, 665 00:24:03,651 --> 00:24:06,112 I'm running out of time to get my menu sorted. 666 00:24:06,196 --> 00:24:08,448 But Ragnar gave me a shortcut. 667 00:24:09,365 --> 00:24:14,537 Now, I know this is meant to be the way, but the road's getting narrower. 668 00:24:15,955 --> 00:24:17,123 No way. 669 00:24:17,874 --> 00:24:19,417 The actual road disappeared. 670 00:24:20,502 --> 00:24:22,420 You are kidding me. 671 00:24:26,216 --> 00:24:29,594 No. Shit! 672 00:24:35,642 --> 00:24:38,603 Shit! Damn! 673 00:24:43,107 --> 00:24:44,317 GORDON Damn. 674 00:24:51,366 --> 00:24:55,036 Ragnar's shortcut cost me precious time, but I quickly get back on track 675 00:24:55,119 --> 00:24:58,289 and now I'm more determined than ever to win. 676 00:25:00,208 --> 00:25:01,042 Simbi! 677 00:25:01,125 --> 00:25:02,669 Hey, Gordon! Hi, how are you? 678 00:25:02,752 --> 00:25:03,962 Very well thank you, sir, how are you? 679 00:25:04,045 --> 00:25:06,089 I'm very good. Nice to see you finally. 680 00:25:06,172 --> 00:25:07,507 Likewise. Good to see you too. 681 00:25:07,590 --> 00:25:09,592 They said you're the best diver in Iceland? 682 00:25:09,676 --> 00:25:10,885 I am. 683 00:25:10,969 --> 00:25:12,804 I'm dying to get my hands on some amazing scallops. 684 00:25:12,887 --> 00:25:15,473 Ragnar said, get out, go to the mountains, get into the sea. 685 00:25:15,557 --> 00:25:16,683 Yeah. 686 00:25:16,766 --> 00:25:17,976 Is this place laden with scallops? 687 00:25:18,059 --> 00:25:20,436 Yeah, there's a lot of scallops where we're gonna dive today. 688 00:25:20,520 --> 00:25:21,938 Beautiful. What's this beauty here? 689 00:25:22,021 --> 00:25:23,189 This is a underwater scooter. 690 00:25:23,273 --> 00:25:24,190 Right. 691 00:25:24,274 --> 00:25:27,360 It drags us 70 meters in one minute 692 00:25:27,443 --> 00:25:30,113 and I have another one for you. 693 00:25:30,196 --> 00:25:31,281 GORDON Wow. Seriously? 694 00:25:31,364 --> 00:25:32,282 We are gonna be together. 695 00:25:32,365 --> 00:25:33,449 So we're dragging and picking? 696 00:25:33,533 --> 00:25:34,659 SIMBI Yeah. GORDON You ready? 697 00:25:34,742 --> 00:25:35,868 SIMBI Yeah, I am ready. Let's get our suits on. 698 00:25:35,952 --> 00:25:37,245 GORDON Suits? And leave. 699 00:25:39,080 --> 00:25:40,540 GORDON Simbi's taking me to a diving spot 700 00:25:40,623 --> 00:25:43,418 ten miles along Iceland's stunning Northwest coastline. 701 00:25:44,252 --> 00:25:45,545 Can we go a little bit faster? 702 00:25:45,628 --> 00:25:46,838 You want me to speed up? 703 00:25:49,591 --> 00:25:50,675 GORDON I'm wearing a dry suit, 704 00:25:50,758 --> 00:25:53,428 because the seasons don't appear to change in Iceland. 705 00:25:55,888 --> 00:25:58,308 We're in summer. It looks like winter. 706 00:25:58,641 --> 00:26:01,185 We got snow literally just above the waterline. 707 00:26:01,936 --> 00:26:03,938 Yeah, the snowy mountains they're called. 708 00:26:04,689 --> 00:26:05,898 GORDON Right. 709 00:26:08,151 --> 00:26:10,486 Oh, look, a seal, literally just popped his head up there. Wow. 710 00:26:10,570 --> 00:26:11,863 They're excited too. 711 00:26:11,946 --> 00:26:12,864 That's a good sign. 712 00:26:12,947 --> 00:26:14,157 They know you. 713 00:26:15,283 --> 00:26:19,203 The seals may be welcoming, but Simbi takes hospitality to a new level. 714 00:26:20,079 --> 00:26:21,247 My hands are so cold. 715 00:26:21,331 --> 00:26:22,498 I'm gonna freeze my nuts off. 716 00:26:22,582 --> 00:26:23,583 I can help you. 717 00:26:23,666 --> 00:26:25,501 What, get them warm? 718 00:26:25,585 --> 00:26:27,253 Yeah, get them warm. Warm them up. 719 00:26:27,337 --> 00:26:28,546 Are you. 720 00:26:30,423 --> 00:26:32,842 Come on, Simbi! Seriously. 721 00:26:35,094 --> 00:26:36,095 Good luck. 722 00:26:36,179 --> 00:26:37,430 Don't this up. 723 00:26:38,973 --> 00:26:40,099 Thank you. 724 00:26:40,642 --> 00:26:42,143 Let's get this. 725 00:26:42,226 --> 00:26:43,770 Come on, man. 726 00:26:43,853 --> 00:26:45,188 We've got this, let's go. 727 00:26:45,271 --> 00:26:46,314 Right, ready? 728 00:26:46,397 --> 00:26:47,857 Oh, my mask, hell! 729 00:26:51,235 --> 00:26:54,906 You are an idiot scallop. Idiot scallop! 730 00:26:57,033 --> 00:26:59,327 You'll be the bigger idiot if we don't catch any scallops. 731 00:26:59,410 --> 00:27:00,453 Yeah. 732 00:27:10,713 --> 00:27:13,800 GORDON Simbi harvests these prize scallops by hand, 733 00:27:13,883 --> 00:27:15,760 to protect this pristine ecosystem. 734 00:27:16,844 --> 00:27:20,098 In Scotland, they're easy to spot because of their flat tops. 735 00:27:20,682 --> 00:27:24,727 Here, they're rounded on both sides and there's poor visibility. 736 00:27:26,938 --> 00:27:28,606 But Simbi is a pro. 737 00:27:28,690 --> 00:27:30,441 I mean, that guy was like a Jack Russel underwater. 738 00:27:30,525 --> 00:27:32,360 Just scurrying around everywhere. 739 00:27:35,822 --> 00:27:37,740 But, all of a sudden, you start recognizing these scallops 740 00:27:37,824 --> 00:27:40,451 and they look like a giant clam from a distance. 741 00:27:41,035 --> 00:27:43,830 And then you start to understand, it's a scallop, so, yeah, 742 00:27:43,913 --> 00:27:48,042 cold but it's the minerals in the water that make these things so special. 743 00:27:57,719 --> 00:27:59,137 Phew! 744 00:27:59,220 --> 00:28:00,471 Yoo-hoo! 745 00:28:01,806 --> 00:28:03,015 That was amazing. 746 00:28:03,683 --> 00:28:04,767 Let's have a look? 747 00:28:06,519 --> 00:28:07,353 Nine kilos. 748 00:28:07,437 --> 00:28:08,479 That's a beauty. 749 00:28:08,563 --> 00:28:09,605 Whoo! 750 00:28:09,689 --> 00:28:10,982 I can't wait to try them. 751 00:28:11,065 --> 00:28:12,400 Me too. 752 00:28:12,483 --> 00:28:13,443 Seriously, good job. 753 00:28:13,526 --> 00:28:14,569 Man, you move fast down there. 754 00:28:14,652 --> 00:28:16,612 Of course. I am an Icelandic Viking. 755 00:28:17,613 --> 00:28:18,781 Now, I'm dying to taste them. 756 00:28:18,865 --> 00:28:20,241 And just open it up like this. 757 00:28:20,324 --> 00:28:21,284 Gotcha. 758 00:28:21,367 --> 00:28:23,119 SIMBI And I put my finger here inside. 759 00:28:23,202 --> 00:28:26,080 GORDON Right. That's crazy. The skirt. 760 00:28:26,164 --> 00:28:27,623 Like this. 761 00:28:29,751 --> 00:28:31,169 Oh, it's still moving. 762 00:28:31,252 --> 00:28:32,128 There you go. 763 00:28:32,211 --> 00:28:33,129 Thank you. 764 00:28:33,212 --> 00:28:34,505 Take the little muscle off there. 765 00:28:36,299 --> 00:28:37,049 Cheers. 766 00:28:37,133 --> 00:28:37,925 Cheers. 767 00:28:38,009 --> 00:28:39,218 Thank you. 768 00:28:41,554 --> 00:28:42,680 Wow. 769 00:28:43,389 --> 00:28:44,599 We eat them every day. 770 00:28:44,682 --> 00:28:45,725 GORDON They are so sweet. 771 00:28:45,808 --> 00:28:48,019 I was amazed how fragile the shell is. 772 00:28:48,102 --> 00:28:49,020 Yeah. 773 00:28:49,103 --> 00:28:50,646 In Scotland, they're a lot thicker. 774 00:28:50,730 --> 00:28:52,148 I don't think they're gonna take long to cook. 775 00:28:52,231 --> 00:28:53,149 They're gonna cook in seconds. 776 00:28:53,232 --> 00:28:54,525 Only seconds. 777 00:28:54,609 --> 00:28:55,693 So sweet. 778 00:28:56,068 --> 00:28:59,906 When you've got a scallop that's tasting that good, honestly, you gotta keep it simple. 779 00:28:59,989 --> 00:29:04,202 I've been warned, so maybe a quick sear and maybe something pickled with it? 780 00:29:04,285 --> 00:29:06,496 I don't know yet, but I've got the prize asset. 781 00:29:09,749 --> 00:29:12,251 I have one last stop to make before the big cook. 782 00:29:13,419 --> 00:29:18,424 Ragnar has sent me up into the mountains to meet an amazing sheep farmer, 783 00:29:19,175 --> 00:29:23,596 'cause Ragnar reckons that this is some of the best lamb anywhere in Iceland. 784 00:29:30,144 --> 00:29:31,312 Finally. Dui. 785 00:29:31,687 --> 00:29:32,814 Oh, hi! 786 00:29:32,897 --> 00:29:34,607 How are you, sir? DUI How are you? 787 00:29:34,690 --> 00:29:36,442 Good to see you. Absolute pleasure. 788 00:29:36,526 --> 00:29:37,485 And what's your name? 789 00:29:37,568 --> 00:29:39,320 Gudru. Gudru. 790 00:29:39,403 --> 00:29:40,404 How do I say that for short? 791 00:29:40,488 --> 00:29:41,656 Gud. 792 00:29:41,739 --> 00:29:43,032 Gud. Gud. 793 00:29:43,115 --> 00:29:46,577 Now, Ragnar said you got the best lamb anywhere in the country. 794 00:29:46,661 --> 00:29:48,079 I agree with him. 795 00:29:48,162 --> 00:29:51,582 GORDON Today, Dui is moving his flock away from precious farmland 796 00:29:51,666 --> 00:29:54,126 and into the mountains for grazing. 797 00:29:54,794 --> 00:29:59,799 I've agreed to help in exchange for some prime cuts of meat for the final cook. 798 00:30:01,175 --> 00:30:02,343 So, you go this way. 799 00:30:02,426 --> 00:30:03,553 Let me go up here. 800 00:30:04,053 --> 00:30:06,556 The first stage is to move the sheep into the next field. 801 00:30:07,181 --> 00:30:08,182 Sounds simple enough. 802 00:30:08,266 --> 00:30:10,226 DUI Here is the gate. 803 00:30:10,309 --> 00:30:12,395 They have to go out to this fence here. 804 00:30:12,478 --> 00:30:13,771 GORDON Shit my boots. 805 00:30:13,855 --> 00:30:14,856 DUI Run faster! 806 00:30:14,939 --> 00:30:15,898 GORDON Run faster? 807 00:30:15,982 --> 00:30:17,149 DUI Well, I won't. 808 00:30:17,233 --> 00:30:18,484 GORDON If it looks like I don't know what I'm doing, 809 00:30:18,568 --> 00:30:20,111 it's because I don't know what I'm doing. 810 00:30:20,194 --> 00:30:21,112 They're going the wrong way. 811 00:30:21,654 --> 00:30:22,488 GORDON Jesus Christ. 812 00:30:22,572 --> 00:30:24,615 Luckily, Gud is here to encourage me. 813 00:30:25,116 --> 00:30:26,534 What are you doing!? 814 00:30:27,034 --> 00:30:28,703 GORDON They just told me to send them up the hill. 815 00:30:28,786 --> 00:30:30,872 They didn't tell me where up the hill. 816 00:30:31,330 --> 00:30:32,498 DUI Be quick! Be quick! 817 00:30:32,582 --> 00:30:33,583 GORDON Be quick? 818 00:30:33,666 --> 00:30:35,001 I'm running up the hill. 819 00:30:35,084 --> 00:30:36,502 DUI You're losing them! 820 00:30:37,211 --> 00:30:38,254 Shit! 821 00:30:39,672 --> 00:30:41,090 GUD No! GORDON Shit! 822 00:30:41,173 --> 00:30:43,092 GUD Why are you so slow? 823 00:30:43,551 --> 00:30:44,969 GORDON I'm trying to get faster. 824 00:30:45,052 --> 00:30:47,221 DUI It's very important to keep moving! 825 00:30:47,680 --> 00:30:50,892 And then you have to scream and say, "hoo! Hoo!" 826 00:30:50,975 --> 00:30:52,226 GORDON What are we screaming? 827 00:30:52,310 --> 00:30:53,895 DUI Later on, then you say ho! 828 00:30:54,562 --> 00:30:55,521 GORDON Ho! 829 00:30:55,605 --> 00:30:58,566 GUD Why are you there? Come here! 830 00:30:58,941 --> 00:31:01,569 GORDON Come on, girl. Keep it up! 831 00:31:01,652 --> 00:31:06,324 Despite the chaos, GUD is relentless in her efforts to herd me. 832 00:31:06,407 --> 00:31:07,325 GUD No! 833 00:31:07,408 --> 00:31:10,036 GORDON I'm not sure whether to apologize or offer her a job. 834 00:31:10,453 --> 00:31:11,412 Shit. 835 00:31:11,495 --> 00:31:13,247 GUD It's not supposed to be there. 836 00:31:13,331 --> 00:31:14,874 GORDON But I'm not a quitter. 837 00:31:14,957 --> 00:31:18,002 So I keep struggling to prevent them from returning to the farmland 838 00:31:18,085 --> 00:31:19,545 they're not supposed to be on. 839 00:31:20,421 --> 00:31:23,007 They're going out the gate there! 840 00:31:23,424 --> 00:31:24,592 GORDON Where's the fence? 841 00:31:24,675 --> 00:31:27,136 How are you doing everything wrong? 842 00:31:27,219 --> 00:31:28,220 Seriously? 843 00:31:32,975 --> 00:31:34,393 GORDON Where are they going? 844 00:31:34,477 --> 00:31:37,063 GUD They are going out the gate there. 845 00:31:37,146 --> 00:31:40,858 GORDON I'm in the middle of an Icelandic rainstorm, trying to herd sheep, 846 00:31:40,942 --> 00:31:43,069 while a father and daughter try to herd me. 847 00:31:43,152 --> 00:31:44,236 Jesus Christ. 848 00:31:44,320 --> 00:31:45,279 They're going the wrong way. 849 00:31:45,363 --> 00:31:47,114 DUI They're escaping! 850 00:31:47,198 --> 00:31:49,659 GORDON But I soon learn that escaping means 851 00:31:49,742 --> 00:31:52,370 they are heading to the mountains where they belong. 852 00:31:52,954 --> 00:31:53,788 Finally. 853 00:31:53,871 --> 00:31:54,997 DUI Yes! 854 00:31:55,081 --> 00:31:58,084 GORDON Whoo! Ho! Ho! 855 00:31:58,167 --> 00:31:59,460 Bloody hell. 856 00:32:00,670 --> 00:32:03,255 God. Well done. 857 00:32:03,339 --> 00:32:04,548 DUI Well done, yes. 858 00:32:04,632 --> 00:32:06,050 GORDON All done. DUI Yep. 859 00:32:06,133 --> 00:32:08,260 GORDON We finally herd the sheep to the right place, 860 00:32:08,344 --> 00:32:11,681 off the farmland and up into the mountains for grazing. 861 00:32:13,391 --> 00:32:15,476 Can you send the helicopter please? 862 00:32:17,979 --> 00:32:19,188 I'm not making excuses. 863 00:32:19,271 --> 00:32:22,692 That terrain up there is pretty uneven, but a fit family, let me tell you, 864 00:32:22,775 --> 00:32:24,777 they can run for hours. 865 00:32:24,860 --> 00:32:27,238 I'm standing here, soaked to the bone. 866 00:32:27,321 --> 00:32:28,990 However, I've got my lamb. 867 00:32:34,495 --> 00:32:37,957 This week's been amazing and I really have understood 868 00:32:38,040 --> 00:32:41,002 what this land of fire and ice means. 869 00:32:41,711 --> 00:32:45,840 Just the land and the sea and the mountains, it's been a real eye-opener. 870 00:32:45,923 --> 00:32:50,219 I've got to grips with the essence of proper Icelandic cuisine. 871 00:32:51,637 --> 00:32:56,434 It's the day of the final cook and, honestly, I am feeling the pressure. 872 00:32:57,268 --> 00:33:00,688 But I do think I've sort of mastered their craft of simplicity, 873 00:33:00,771 --> 00:33:02,440 so fingers crossed, 874 00:33:02,523 --> 00:33:08,154 I've got enough up my sleeve to impress my guests and give Ragnar a run for his money. 875 00:33:11,866 --> 00:33:12,616 Ragnar! 876 00:33:12,700 --> 00:33:14,201 Hey! We good? 877 00:33:14,285 --> 00:33:15,578 Yes, and yourself? 878 00:33:15,661 --> 00:33:16,954 What a week. 879 00:33:17,038 --> 00:33:18,998 Last time I saw you it was in a hot tub. 880 00:33:19,081 --> 00:33:20,499 RAGNAR Yeah, it was nicer, huh? 881 00:33:21,083 --> 00:33:22,126 Oh, my God. 882 00:33:22,209 --> 00:33:23,127 Doing good, huh? 883 00:33:23,210 --> 00:33:24,420 I've had the most amazing week. 884 00:33:24,503 --> 00:33:26,005 Okay. Absolutely brilliant. 885 00:33:26,088 --> 00:33:28,966 Great kitchen. I mean, come on. 886 00:33:29,050 --> 00:33:30,009 Spacey? 887 00:33:30,092 --> 00:33:30,843 GORDON This is Iceland. 888 00:33:30,926 --> 00:33:31,802 RAGNAR Yeah. 889 00:33:31,886 --> 00:33:33,095 GORDON Right, you ready? 890 00:33:33,179 --> 00:33:34,096 RAGNAR Yeah. 891 00:33:34,180 --> 00:33:36,390 GORDON We're cooking up a feast for my generous local hosts 892 00:33:36,474 --> 00:33:38,017 and the pressure is on. 893 00:33:38,100 --> 00:33:40,186 Three stunning dishes against my three stunning dishes. 894 00:33:40,269 --> 00:33:41,103 Uh-huh. 895 00:33:41,187 --> 00:33:42,438 Best of luck. Good luck. 896 00:33:42,521 --> 00:33:43,856 GORDON Let's go, captain. 897 00:33:43,939 --> 00:33:46,108 I'm starting by making a marinade 898 00:33:46,192 --> 00:33:48,069 for my freshly caught Atlantic salmon. 899 00:33:48,152 --> 00:33:51,322 As Ragnar prepares his leg of mountain lamb. 900 00:33:51,864 --> 00:33:53,032 What a week. 901 00:33:53,115 --> 00:33:54,450 How was your diving? 902 00:33:54,533 --> 00:33:55,868 GORDON Diving was incredible. Yeah. 903 00:33:55,951 --> 00:33:56,952 RAGNAR Okay. Amazing scallops. 904 00:33:57,036 --> 00:33:58,245 RAGNAR Okay, yeah. 905 00:33:58,329 --> 00:33:59,955 GORDON And Simbi was amazing. What a diver. 906 00:34:00,039 --> 00:34:01,290 RAGNAR Yeah. 907 00:34:01,373 --> 00:34:03,084 He's like a little rabbit underwater. 908 00:34:03,167 --> 00:34:04,293 Crazy man. 909 00:34:04,376 --> 00:34:05,711 He always finds the stuff. 910 00:34:05,795 --> 00:34:07,046 GORDON I bet. 911 00:34:08,672 --> 00:34:11,425 Welcome to an Icelandic summer, right? 912 00:34:11,759 --> 00:34:12,968 You got your sunscreen on? 913 00:34:13,052 --> 00:34:14,804 Sunscreen, no. 914 00:34:15,888 --> 00:34:19,058 Let me tell you, fermented shark is not gonna be on the menu. 915 00:34:19,141 --> 00:34:20,226 Did you eat it? 916 00:34:20,309 --> 00:34:22,061 I ate it for about two seconds. 917 00:34:22,144 --> 00:34:23,187 It came out. 918 00:34:23,270 --> 00:34:24,313 Oh, my God. What is it with that? 919 00:34:24,396 --> 00:34:25,606 I mean, why is it so popular? 920 00:34:25,689 --> 00:34:26,524 Guys want to show off... 921 00:34:26,607 --> 00:34:27,733 ...eat this horrible food. 922 00:34:28,067 --> 00:34:29,819 The Vikings are macho. 923 00:34:30,820 --> 00:34:32,780 I'm packing a little leg up here in a nice big. 924 00:34:32,863 --> 00:34:33,948 Wow. 925 00:34:34,031 --> 00:34:35,282 Cigar of a. 926 00:34:35,366 --> 00:34:36,951 Wow. So you got all the herbs there? 927 00:34:37,034 --> 00:34:37,952 Yeah. 928 00:34:38,035 --> 00:34:39,870 Lots of the dulce, lots of the angelica. 929 00:34:39,954 --> 00:34:41,997 GORDON You didn't sear it first, just literally wrap it in the herbs first? 930 00:34:42,081 --> 00:34:43,541 RAGNAR Yeah, just pack it in. 931 00:34:45,876 --> 00:34:48,671 GORDON The salmon quality, Ragnar, is incredible. 932 00:34:48,754 --> 00:34:50,047 Yeah, from Hakon? 933 00:34:50,464 --> 00:34:52,383 How was your trip to his island? 934 00:34:52,466 --> 00:34:53,092 GORDON Beautiful. 935 00:34:53,175 --> 00:34:54,677 It's a very nice island. 936 00:34:54,760 --> 00:34:56,846 GORDON I've been dying to cook this all night, you know that? 937 00:34:56,929 --> 00:35:01,016 Now, the secret behind this salmon is using that incredible thyme salt. 938 00:35:01,100 --> 00:35:02,768 Oh, yeah, from. The Arctic thyme. 939 00:35:02,852 --> 00:35:04,145 From Gisli. How beautiful is that? 940 00:35:04,228 --> 00:35:05,604 That's lovely. Honestly. 941 00:35:05,729 --> 00:35:08,190 RAGNAR I cured my salmon in Arctic thyme, so. 942 00:35:08,274 --> 00:35:11,402 GORDON Right. Hopefully that rain's gonna disappear. 943 00:35:11,485 --> 00:35:13,154 I'm afraid not, but let's hope. 944 00:35:14,530 --> 00:35:17,074 My God. That just needs a quick sear. 945 00:35:17,158 --> 00:35:18,409 Oh, that looks good. 946 00:35:18,826 --> 00:35:19,910 Have a little taste. 947 00:35:19,994 --> 00:35:22,204 Steal a bit off the side, please. 948 00:35:23,873 --> 00:35:25,583 I'm gonna leave that sitting there, just marinading. 949 00:35:25,666 --> 00:35:27,126 I'll do a little herb salad. 950 00:35:27,209 --> 00:35:28,252 Honestly, and that skin. 951 00:35:28,335 --> 00:35:29,670 RAGNAR And the charcoal is doing so much for it. 952 00:35:29,753 --> 00:35:31,338 Isn't that lovely? It's almost like the bacon of the sea. 953 00:35:31,422 --> 00:35:32,590 Amazing. 954 00:35:32,673 --> 00:35:36,093 Right, the back strap, I'm gonna keep this pink. 955 00:35:36,177 --> 00:35:37,803 Oh, yeah, yeah, yeah, yeah. 956 00:35:37,887 --> 00:35:39,513 'Cause, as you know, you can eat this raw. 957 00:35:39,597 --> 00:35:40,723 RAGNAR Do it real quick. 958 00:35:40,806 --> 00:35:43,017 GORDON Yeah. A quick sear. Beautiful color. 959 00:35:43,100 --> 00:35:44,059 You don't want to cook it too much. 960 00:35:44,602 --> 00:35:45,895 Knowing our guests... 961 00:35:45,978 --> 00:35:47,021 ...don't undercook it. 962 00:35:47,104 --> 00:35:48,063 Don't undercook it? 963 00:35:48,147 --> 00:35:49,899 Keep it simple. Keep it tasty. 964 00:35:49,982 --> 00:35:50,900 GORDON Hearty. 965 00:35:50,983 --> 00:35:51,901 RAGNAR Hearty, exactly. 966 00:35:51,984 --> 00:35:52,902 Got you. 967 00:35:52,985 --> 00:35:54,445 And they will not be afraid to tell you what they think. 968 00:35:54,528 --> 00:35:55,571 Right, so they're not delicate? 969 00:35:55,654 --> 00:35:56,572 They don't care who you are. 970 00:35:56,655 --> 00:35:57,656 They'll tell you. 971 00:35:57,740 --> 00:35:58,782 They're not delicate souls? 972 00:35:58,866 --> 00:35:59,909 No, Iceland. 973 00:35:59,992 --> 00:36:01,035 I love that, you know that? 974 00:36:01,118 --> 00:36:02,328 I love that. 975 00:36:02,411 --> 00:36:04,205 Rain's stopping, sun's coming out. 976 00:36:04,288 --> 00:36:07,666 Wouldn't go that far, but it's raining a little bit less. 977 00:36:07,750 --> 00:36:11,212 Us Scotts, we love the rain. Seriously. 978 00:36:11,295 --> 00:36:12,421 Feels like home? 979 00:36:12,504 --> 00:36:13,839 GORDON The great British summer. 980 00:36:13,923 --> 00:36:16,050 Alright, I think it's time for my mussels. 981 00:36:16,133 --> 00:36:17,384 GORDON You're just gonna stick them in there? 982 00:36:17,468 --> 00:36:18,761 Yeah. They can sit right here. 983 00:36:18,844 --> 00:36:20,262 GORDON Look at that glow in there though. Yeah. 984 00:36:20,346 --> 00:36:22,723 RAGNAR Beautiful. You could forge steel in there. Beautiful. 985 00:36:22,806 --> 00:36:24,642 GORDON So you don't need to wrap them, just stick them over there? 986 00:36:24,725 --> 00:36:25,601 RAGNAR Stick them over there. 987 00:36:25,684 --> 00:36:26,477 They're already wrapped. 988 00:36:26,602 --> 00:36:28,354 GORDON Wow, yeah. Beautiful! 989 00:36:31,106 --> 00:36:32,274 Are we getting ready for the guests? 990 00:36:32,358 --> 00:36:33,525 They're arriving soon. 991 00:36:33,609 --> 00:36:34,735 They are arriving soon, you're right. 992 00:36:34,818 --> 00:36:36,820 I'm running a little bit behind, surprise, surprise. 993 00:36:36,904 --> 00:36:38,405 No worries. I'll stall them. 994 00:36:38,697 --> 00:36:42,952 GORDON I mean, I've cooked in some locations but, honestly, the bloody rain. 995 00:36:43,035 --> 00:36:44,703 I mean, the heavens have opened. 996 00:36:45,371 --> 00:36:48,332 But Ragnar, he's not bothered one little bit. 997 00:36:49,458 --> 00:36:50,876 Now my herbs are blowing away. 998 00:36:50,960 --> 00:36:52,169 they are. 999 00:36:53,003 --> 00:36:54,964 Wow. They are beautiful. 1000 00:36:55,047 --> 00:36:56,215 RAGNAR Huge. 1001 00:36:56,298 --> 00:36:57,466 Will you serve them as an appetizer or a. 1002 00:36:57,549 --> 00:36:58,801 RAGNAR I don't know, as a main course. 1003 00:36:58,884 --> 00:37:00,052 I'll just taste some of that juice. 1004 00:37:00,135 --> 00:37:01,303 RAGNAR Yep. 1005 00:37:03,305 --> 00:37:04,848 GORDON Bloody hell. They are beautiful. 1006 00:37:04,932 --> 00:37:06,350 RAGNAR I mean, that's typical for our seafood. 1007 00:37:06,433 --> 00:37:08,269 It's big, beautiful. 1008 00:37:08,352 --> 00:37:10,938 Big and strong. Have a little taste. 1009 00:37:11,021 --> 00:37:12,856 The color of the lamb, it's just slightly gamy. 1010 00:37:12,940 --> 00:37:14,775 Okay, so it's like. 1011 00:37:16,110 --> 00:37:18,570 Mm, and those herbs. 1012 00:37:18,654 --> 00:37:19,655 GORDON That freshness? 1013 00:37:19,738 --> 00:37:20,656 Mm-hm. 1014 00:37:20,739 --> 00:37:22,533 No more salt? A touch more. 1015 00:37:22,616 --> 00:37:23,701 Touch more. RAGNAR Yeah. 1016 00:37:24,410 --> 00:37:25,703 GORDON Last thing there, just my scallops, 1017 00:37:25,786 --> 00:37:27,496 'cause I wanna cook them at the very last minute. 1018 00:37:27,579 --> 00:37:30,666 So I'm gonna do like a little pickled rhubarb and apple with shallots. 1019 00:37:30,749 --> 00:37:31,542 Oh yeah? 1020 00:37:31,625 --> 00:37:32,710 GORDON So, I'm gonna sit them on top, 1021 00:37:32,793 --> 00:37:35,170 almost like a little salad with the Arctic thyme. 1022 00:37:35,254 --> 00:37:37,172 Look at the color of the shells inside. 1023 00:37:37,256 --> 00:37:39,133 It's beautiful. It's stunning. 1024 00:37:39,216 --> 00:37:40,718 That's the land of contrast. The beautiful midnight sun. 1025 00:37:40,801 --> 00:37:41,760 Yes. 1026 00:37:41,844 --> 00:37:43,846 And the wonderful midday rain. 1027 00:37:43,929 --> 00:37:45,014 GORDON Yeah. 1028 00:37:45,097 --> 00:37:46,015 RAGNAR But we gotta hurry up. 1029 00:37:46,098 --> 00:37:48,142 The guests are coming, so, no more chitter-chatter. 1030 00:37:48,225 --> 00:37:49,435 GORDON Okay, okay, okay. 1031 00:37:49,518 --> 00:37:50,936 Okay, okay. Man, you're bossy. 1032 00:37:51,020 --> 00:37:52,062 Gotta keep you focused. 1033 00:37:52,146 --> 00:37:53,272 Is the hot tub fully booked? 1034 00:37:53,355 --> 00:37:54,648 There's always space in the hot tub. 1035 00:37:54,732 --> 00:37:56,317 GORDON Right, scallops are going in. 1036 00:37:56,400 --> 00:37:59,069 I'm gonna glaze with a little bit of Icelandic whiskey. 1037 00:37:59,153 --> 00:38:00,279 RAGNAR Oh, please do. 1038 00:38:00,362 --> 00:38:02,948 Okay. Just a touch. 1039 00:38:04,366 --> 00:38:05,826 So I can defrost my balls. 1040 00:38:05,909 --> 00:38:07,953 'Cause right now, my testicles are like ice cubes. 1041 00:38:08,037 --> 00:38:09,413 I'll take your word for it. 1042 00:38:09,496 --> 00:38:11,957 Smell that now. Come on. 1043 00:38:12,041 --> 00:38:13,167 Oh, that's the stuff. 1044 00:38:13,250 --> 00:38:15,127 Oh, my god. Bloody hell. 1045 00:38:15,669 --> 00:38:18,047 I'm gonna slice up my cured salmon, plate it up. 1046 00:38:18,130 --> 00:38:20,674 Alright. Final touch. 1047 00:38:20,758 --> 00:38:22,593 That's a bit of the uni. 1048 00:38:22,676 --> 00:38:23,635 GORDON Nice. 1049 00:38:23,719 --> 00:38:24,845 RAGNAR Like a little secret. 1050 00:38:24,928 --> 00:38:26,555 That looks beautiful. 1051 00:38:26,638 --> 00:38:27,556 Mm-hm. 1052 00:38:27,639 --> 00:38:29,224 Hurry up before they blow away. 1053 00:38:32,144 --> 00:38:32,978 RAGNAR Are you ready? 1054 00:38:33,062 --> 00:38:34,355 GORDON Can you just give me a minute, please? 1055 00:38:34,438 --> 00:38:35,397 You keep on distracting me. 1056 00:38:35,481 --> 00:38:36,357 RAGNAR Give you a minute. 1057 00:38:36,440 --> 00:38:38,108 GORDON Just, I'll be 30 seconds. Okay? 1058 00:38:38,192 --> 00:38:39,651 It's not a race, I know you're competitive. 1059 00:38:39,735 --> 00:38:40,903 Okay. 1060 00:38:40,986 --> 00:38:42,112 RAGNAR It's getting there. 1061 00:38:42,196 --> 00:38:43,822 GORDON Show me yours and I'll show you mine. 1062 00:38:43,906 --> 00:38:44,782 RAGNAR Sounds like a plan. 1063 00:38:44,865 --> 00:38:45,991 Bring it over, big boy. 1064 00:38:46,075 --> 00:38:47,368 Whoo. 1065 00:38:49,995 --> 00:38:51,413 Nice one. Well done, bud. 1066 00:38:51,497 --> 00:38:52,706 That looks beautiful. 1067 00:38:52,790 --> 00:38:53,957 RAGNAR Looking good, huh? 1068 00:38:54,041 --> 00:38:55,584 I mean, that is Iceland on a plate. 1069 00:38:55,667 --> 00:38:57,836 Okay. Good job, bud. 1070 00:39:05,260 --> 00:39:08,263 GORDON It's time to serve up our feast to all the people I've met this week. 1071 00:39:09,098 --> 00:39:10,641 Ragnar has raised his game. 1072 00:39:10,724 --> 00:39:11,975 RAGNAR Watch your head. 1073 00:39:12,059 --> 00:39:14,645 GORDON And, I don't know who's gonna impress the guests more. 1074 00:39:14,978 --> 00:39:17,439 The bearded Viking or the giant Scott. 1075 00:39:17,523 --> 00:39:18,982 Good afternoon. 1076 00:39:19,066 --> 00:39:21,235 Ladies and gentlemen, how are we? 1077 00:39:21,318 --> 00:39:23,153 BERNA Good, thanks. How are you guys? 1078 00:39:23,237 --> 00:39:24,446 GUEST Good. 1079 00:39:24,530 --> 00:39:25,823 GORDON Glad to say the rain has stopped. 1080 00:39:25,906 --> 00:39:27,241 A little cold, a little wet but. 1081 00:39:27,324 --> 00:39:28,409 GORDON Oh, my lord. 1082 00:39:28,492 --> 00:39:29,910 I'm gonna start with the scallops, Simbi, 1083 00:39:29,993 --> 00:39:31,870 because you and I went a long way for those things. 1084 00:39:31,954 --> 00:39:35,874 Very, very quickly seared them and served a little salad of local rhubarb and apple. 1085 00:39:35,958 --> 00:39:38,001 Next to that I've got the strap of lamb. 1086 00:39:38,085 --> 00:39:43,090 Again, it's been rolled in herbs, coated in mustard and grilled on charcoal, 1087 00:39:43,173 --> 00:39:46,135 over some smashed potatoes and mushrooms and these beautiful wild berries. 1088 00:39:46,218 --> 00:39:50,305 And then my final dish is the amazing salmon, grilled, marinated 1089 00:39:50,389 --> 00:39:52,599 and finished with a beautiful herb salad. 1090 00:39:52,683 --> 00:39:56,395 I cured Hakon's salmon there in some Arctic thyme, salt and sugar. 1091 00:39:56,478 --> 00:39:58,564 I seared some sea urchin, or uni. 1092 00:39:58,647 --> 00:40:02,401 You have the mahogany clams, we have the horse mussels with some pickled yarrow 1093 00:40:02,484 --> 00:40:04,653 and pickled spruce needles. 1094 00:40:04,736 --> 00:40:08,657 Finally, a leg of lamb, cooked all wrapped up in a big bundle 1095 00:40:08,740 --> 00:40:11,243 of angelica and dulce. 1096 00:40:11,660 --> 00:40:13,078 BERNA Nice. 1097 00:40:13,162 --> 00:40:14,580 Excellent. Please enjoy. 1098 00:40:14,663 --> 00:40:15,831 BERNA Thank you very much. 1099 00:40:15,914 --> 00:40:17,416 GUEST Thank you. 1100 00:40:28,218 --> 00:40:29,595 GORDON They do seem to be enjoying it. 1101 00:40:29,678 --> 00:40:31,388 There's a lot of back and forth. 1102 00:40:31,472 --> 00:40:34,057 They are eating it at least, so, that's a good sign. 1103 00:40:34,141 --> 00:40:37,561 Do you think they're gonna get very territorial about their own ingredients? 1104 00:40:37,644 --> 00:40:39,104 RAGNAR Probably. 1105 00:40:40,022 --> 00:40:41,064 Good scallops? 1106 00:40:41,148 --> 00:40:43,233 SIMBI I haven't seen it done with apples before. 1107 00:40:43,317 --> 00:40:44,109 Very interesting. 1108 00:40:44,193 --> 00:40:45,152 They're proper gourmands, aren't they? 1109 00:40:45,235 --> 00:40:46,236 They do enjoy food. 1110 00:40:46,320 --> 00:40:47,488 RAGNAR Yeah, yeah. 1111 00:40:47,571 --> 00:40:49,823 So, I think it's gonna be tough to put a smile on their face. 1112 00:40:55,412 --> 00:40:58,123 BERNA Finnbogi finds Gordon's salmon is a bit weak. 1113 00:40:58,207 --> 00:40:59,541 Not much flavor to it. 1114 00:40:59,625 --> 00:41:01,335 But he is used to eating shark. 1115 00:41:01,418 --> 00:41:07,090 I don't think that Gordon's salmon is overcooked, but it tastes good. 1116 00:41:07,174 --> 00:41:08,300 GUEST Very good. 1117 00:41:08,383 --> 00:41:10,219 Ragnar's salmon is better. 1118 00:41:10,302 --> 00:41:11,595 Whose dishes do you think they prefer? 1119 00:41:11,678 --> 00:41:12,596 Mine of course. 1120 00:41:12,679 --> 00:41:13,597 GORDON Come on. 1121 00:41:13,680 --> 00:41:15,057 But I dived for those scallops. 1122 00:41:15,140 --> 00:41:16,308 I chased that lamb up the hill. 1123 00:41:16,391 --> 00:41:17,684 Looks like they're finishing up. 1124 00:41:17,768 --> 00:41:18,685 Shall we? 1125 00:41:18,769 --> 00:41:19,811 Yeah, let's do it. 1126 00:41:19,895 --> 00:41:20,979 Bloody hell. 1127 00:41:23,023 --> 00:41:24,149 Happy faces. 1128 00:41:24,233 --> 00:41:25,108 BERNA Good. 1129 00:41:25,192 --> 00:41:26,068 GUEST Of course. 1130 00:41:26,151 --> 00:41:27,194 DUI Very, very. 1131 00:41:27,277 --> 00:41:29,029 Simbi, let's start with the scallops, how were they? 1132 00:41:29,112 --> 00:41:32,616 It was amazing to have it with apples and rhubarb. 1133 00:41:32,699 --> 00:41:33,575 Yes. 1134 00:41:33,659 --> 00:41:35,035 SIMBI It was a perfect combination. 1135 00:41:35,118 --> 00:41:37,746 So I will give you probably eight of ten. 1136 00:41:37,829 --> 00:41:40,958 Right. Thank you. I'll take it. 1137 00:41:41,041 --> 00:41:42,334 And the horse mussels? 1138 00:41:42,417 --> 00:41:46,129 Very good, but they also sometimes hard to chew. 1139 00:41:46,213 --> 00:41:47,172 RAGNAR Yeah, yeah. 1140 00:41:47,256 --> 00:41:48,590 That's why you have knives and forks. 1141 00:41:50,008 --> 00:41:51,301 I mean, they're huge. 1142 00:41:51,385 --> 00:41:53,011 Really good. So which one did you prefer? 1143 00:41:53,095 --> 00:41:54,638 Of course, the scallops. 1144 00:41:56,807 --> 00:41:58,016 Sorry, I know you're competitive. 1145 00:41:58,100 --> 00:41:59,935 I know that. But this is a big one for me. 1146 00:42:00,018 --> 00:42:01,270 RAGNAR Is fine, it's fine. 1147 00:42:01,353 --> 00:42:03,689 So, the salmon. Cured, grilled? 1148 00:42:03,772 --> 00:42:05,607 BERNA Well, there was a split verdict around the table. 1149 00:42:05,691 --> 00:42:09,528 Some found the grilled one too dry, but good flavor. 1150 00:42:09,611 --> 00:42:12,322 The cured is nice and fresh. 1151 00:42:12,406 --> 00:42:15,701 I believe Thesa preferred the cured one, whereas Finnbogi, 1152 00:42:15,784 --> 00:42:18,745 he actually thought there was more flavor of the grilled one. 1153 00:42:19,288 --> 00:42:20,998 But it's no shark, he said. 1154 00:42:23,250 --> 00:42:25,419 So, it's one one. Down to the lamb. 1155 00:42:25,502 --> 00:42:26,461 GUESTS Yeah. 1156 00:42:26,545 --> 00:42:27,629 Let's start off with the leg. 1157 00:42:27,713 --> 00:42:28,672 How was that? 1158 00:42:28,755 --> 00:42:30,674 The leg, was very good. 1159 00:42:30,757 --> 00:42:34,678 It's always the question in Iceland, we like to overcook it 1160 00:42:34,761 --> 00:42:40,017 and we just take the leg and we shake the meat off the leg, like this. 1161 00:42:40,350 --> 00:42:41,268 Got you. 1162 00:42:41,351 --> 00:42:44,771 But this was heavenly and I think I have never tasted 1163 00:42:44,855 --> 00:42:48,108 this kind of lamb like this. 1164 00:42:48,191 --> 00:42:49,693 It was your lamb. Chased them up the hill. 1165 00:42:49,776 --> 00:42:50,777 DUI Yeah, yeah. 1166 00:42:50,861 --> 00:42:52,404 So, which lamb did you prefer? 1167 00:42:52,487 --> 00:42:55,240 This one, I have to say. 1168 00:42:55,324 --> 00:42:59,036 You got it, I guess. Congratulations. 1169 00:42:59,119 --> 00:43:01,163 GORDON Man, two exceptional lamb dishes. 1170 00:43:01,246 --> 00:43:05,000 And, for me, this week was about the quality of what you have already. 1171 00:43:05,083 --> 00:43:08,462 So, you said earlier, don't get fancy, but dig deep 1172 00:43:08,545 --> 00:43:10,964 because when you find that treasure, it's heavenly. 1173 00:43:11,048 --> 00:43:11,923 Thank you. 1174 00:43:12,007 --> 00:43:13,258 And thank you for no shark. 1175 00:43:13,342 --> 00:43:14,843 Yes? 1176 00:43:17,220 --> 00:43:19,014 Next time you try the real stuff. 1177 00:43:19,097 --> 00:43:21,808 The good news is, the guests loved the food. 1178 00:43:21,892 --> 00:43:25,270 And honestly, deep down inside, it wasn't about beating Ragnar, 1179 00:43:25,479 --> 00:43:26,855 it was about getting up to his speed 1180 00:43:27,064 --> 00:43:28,940 and understand the land of ice and fire 1181 00:43:29,024 --> 00:43:31,068 and how powerful this energy is. 1182 00:43:31,151 --> 00:43:34,946 Thank you for giving me the most amazing week, and thank you to you, sir. 1183 00:43:35,030 --> 00:43:35,947 Thank you for being here. 1184 00:43:36,073 --> 00:43:36,990 Honestly. Continued success. 1185 00:43:37,491 --> 00:43:38,450 And let's have a rematch in Scotland. 1186 00:43:38,867 --> 00:43:39,451 Yes. 1187 00:43:39,534 --> 00:43:40,494 GORDON You up for it? 1188 00:43:40,577 --> 00:43:41,620 RAGNAR Sounds good, yeah. 1189 00:43:41,703 --> 00:43:42,788 Alright. Amazing. 1190 00:43:42,871 --> 00:43:43,914 Take care. And God bless. Thank you so much. 1191 00:43:43,914 --> 00:43:44,623 RAGNAR Thank you. 1192 00:43:44,623 --> 00:43:45,540 Take care. 1193 00:43:46,333 --> 00:43:49,211 I've learned so much this week about the delicious Icelandic cuisine. 1194 00:43:49,628 --> 00:43:53,924 I've dived for scallops on a scooter, chased lamb up the mountain 1195 00:43:54,174 --> 00:43:56,885 and even baked the most amazing, delicious volcanic bread. 1196 00:43:56,968 --> 00:44:00,972 But most of all, I've met some of the most adorable characters ever, 1197 00:44:01,181 --> 00:44:05,727 that I will not forget quickly, and now, on to my next adventure. 1198 00:44:07,562 --> 00:44:08,772 Man, rain. 1199 00:44:08,855 --> 00:44:09,898 Captioned by Cotter Media Group.