All language subtitles for Gordon.Ramsay.Uncharted.S03E07.Incredible.Iceland.1080p.DSNP.WEB-DL.DDP5.1.H.264-NTb_track3_[eng]

So, what
are we gonna taste?

Well, we're gonna
try some local delicacy.

Yes.

It's fermented shark.

Fermented shark?

You had that before?

That's an
acquired taste.

BERNA You
don't know how to do it,

so he'll do it for you, so.

You have to show
you're an Icelander

and a real man, he says.

He also has something
to help you wash it down.

Brennivín, burning wine.

And You swig
it down with this?

So you put this
and then swallow it.

So in and swallow?

Cheers.

Skál, we say, skál.

Skál, thank you.

Come on, come on, come on.

Come on, come on,
come on, come on.

Be strong.

GORDON
I'm just south of the
Arctic Circle in Iceland.

Here, vast glaciers
sit on top of some of the
world's most active volcanoes,

causing spouting
geysers, thermal springs
and frequent earthquakes.

Now, I first came to
this land of fire and
ice over a decade ago

and it's got some of the best
seafood anywhere in the world.

But what I've never done
is had a chance to discover
the hidden corners of Iceland

and get up to speed with
their culinary secrets.

I'm here in the middle
of summer, when there's
24 hours of daylight,

but still snow on the mountains.

To start my adventure,
I'm on my way to meet
Chef Ragnar Eiriksson

at a local foraging spot,

but he's warned me,
it's not an easy drive.

I mean, talk about
rough terrain.

Look at this.

Bloody hell, I think my
teeth have fallen out.

Ragnar! Ra.

Are you.

Hey!

GORDON
Are you kidding me?

Come over! Get in!

GORDON
What are you doing?

Really? He said meet me
by the water, not in it.

I knew Ragnar had
a lot to show me,

but I wasn't expecting
to see all that.

What a journey!

You good?

RAGNAR
Yes, thank you, sir.

GORDON
Absolute pleasure.

Nice to meet you.

GORDON Jeez,
that's hot! Seriously?

Join.
Join you?

Yeah, there's
plenty of room.

GORDON
Bloody hell.

Ragnar Eiriksson is
a nature loving chef,

who was awarded
Iceland's first Michelin star.

He now owns and runs restaurant,
Vinstukan, in Reykjavik.

His focus is on seasonal
ingredients, obscure
Icelandic flavors

and apparently, public nudity.

Shit my boo, my
nipples are hard.

Shit! Oh shit, that's hot.

It is warm.

It's nice, huh?

GORDON
What a beautiful place.

RAGNAR
It's very nice.

GORDON Amazing.

You've been instrumental in
transforming Icelandic cuisine,

but at the heart of it,
the ingredients are key.

Mm-hm.

How good are they?

Obviously they are
very fresh because we are
so close to our ingredients.

GORDON Yep.

I mean, you can
basically catch a fish
and cook it for lunch.

GORDON Yes.
You know?

Yeah, there and then.

Everything we use we have an abundance of.

Yeah.

We don't have to,
like, climb rocks to find the
"special herb" somewhere.

They're everywhere.

But naturally sourced.

The river fishes,
both the salmon and the
arctic char, is just...

...amazing.

Right.

You were instrumental
in showing that Michelin, I
suppose, magic here in Iceland,

so you may seem a cool,
calm, collected guy,

but underneath that beard,
there's a feisty, ferocious,
competitive chef, right?

There has to be.

There has to be.

Yeah.

I'm going to send you
off now to go and find some of
these ingredients.

And so if you just go on
your own and we'll meet each
other at the end of the week.

Mm-hm.

And we'll have
a cook off for some guests.

I'd love that.
No fancy ingredients.

No fancy,
just keep it simple.

Where shall I start?

You could get up and
first start finding some herbs.

Can we get
dressed first though?

I'm not gonna forage
these mountains.

RAGNAR
If you insist.

Stark bollock naked, yeah?

Thank you.

RAGNAR Wow.
That's the Arctic thyme.

GORDON
That's the Arctic thyme there?

RAGNAR Yeah.
That's beautiful.

RAGNAR
What we're looking for.

Look at
the color of that.

RAGNAR
Yeah. So fragrant as well.

GORDON
Wow, thank you.

RAGNAR
You smell that?

GORDON
That smells incredible.

So you could could that
with a fish quite easily.

I would cook this
as little as possible.

Really?

Just keep
the flavors in there.

Just throw
it in at the end.

Yeah.

That's what I like about the
Icelandic, like, ingredients.

So close and so powerful.

Very powerful.
Yeah.

That is beautiful.

So.
Amazing.

So that has been
an exciting start.

Where do you suggest first?

RAGNAR You should
go and get some salmon.

You should go and
see my friend, Hakon.

Right, listen,
that's been amazing. Yeah?

Stay out that hot tub and I'll
see you at the end of the week.

Good luck.

Thank you so much.
Take care, bud.

Take care.

Enjoy the foraging.
Thank you.

GORDON
Ragnar's chilled
exterior doesn't fool me.

I know that the chef who won
Iceland's first Michelin star,

will put up a fight
at the final cook.

So, I need to bring my A-game.

Now, Ragnar's sent me to
meet a very cool, eccentric
Icelandic fisherman, Hakon.

He has his own island,
that's how cool he is,
and fingers crossed,

I'm gonna catch a beautiful
salmon ahead of the final cook.

But it's done in a traditional
manner, no rod, no reel.

This is salmon
fishing with nets.

Hakon! How are you, sir?

HAKON Hey,
I'm good, man, thank you.

GORDON
Absolute pleasure.

Why is the water this color?

It's a glacial river, so
it's the silt from the glacier.

Ragnar said
you have some of the best
salmon anywhere in Iceland.

Wild North Atlantic.

Wow.

Icelanders are very
protective of their
wild salmon.

You can only fish it
in fresh water and with
special permission.

And this island is home, right?

HAKON
It's my home.

Lucky man.

You wanna see it?

I'd love to see, you
know that, please, thank you.

And what's the doggy's name?

It's Squiggy.

Squiggy.

I'm so excited to try the salmon
I've heard so much about.

I just hope I don't
have to strip first.

Thank you, sir.

What a beautiful island.

Oh, my lord.

So it's been for
three generations?

HAKON
Three generations, since 1940.

GORDON Wow!

HAKON My mother
inherited and then she gave it
to me for my 40th birthday.

Stop it.

You had this for
your 40th birthday?

HAKON
Yeah, what did you get?

GORDON I got a
kick up the ass from my mum.

So, we're gonna use a net?

HAKON Yeah, yeah.

Yeah, so this is
the end of the net.

Got you.
This is a fishing pier.

Yes.
And is it a busy river?

It's the
biggest in Iceland.

It's the biggest water system in
Iceland and it has the biggest
salmon population in Iceland.

Every salmon I've caught
has always been on a rod.

I've never caught
a salmon on a net.

HAKON
This is work.

Yeah, I'll say.

So, drag it in?

HAKON
Drag it in, yes.

Fish it, just pull the rope in,
at the very end because it's
tied to the bottom.

There we go.

Gotcha. Shit.

HAKON We pull
that one out of the river.

Pull that a little more.

There we have it.
And now we can.

Ah, there we have one.

There's one.

HAKON There's one.

GORDON
Bloody hell. Wow.

So that's a decent size, right?

HAKON
Yeah, I would say that
was a perfect food size.

Here it is.

Yeah, beautiful.
Look at that.

Wow, beautiful condition.

When you feel the tail,
there like that, it's just
solid muscle, isn't it?

Solid, yeah.

And the span,
look how wide they are.

And that's the difference
between a farmed salmon
and a wild salmon.

You wanna taste it?
I'd love to, yes please.

Thank you. Beautiful.

I assume you know
how to clean a fish?

GORDON Absolutely.
Yeah?

Scale it first, right?

No, no, you
don't need to scale it.

You don't
scale the fish?

No.

Never?
No, never.

GORDON We fillet
from there, turn it round and
come down off there.

What's so funny? No?

No, no, no.

Yeah, let's
get some water.

And then, no,
the sink is right there.

You clean it in the river.

Gotcha. Gotcha.

Gotcha, my man.

HAKON
Do you have a cloth?

Beautiful.

HAKON Is it clean?

Gotcha.

You usually have people
doing this for you, I guess?

No, stop it.

HAKON Oh, okay.

GORDON Don't wanna
leave too much meat on there.

With such a prized
asset, trust me.

Oh

HAKON There we go.

You had the
easy part to take off.

What? They were the same.

Look how
firm that flesh is.

Oh, it's so beautiful.

People don't recognize this
because it's, you know, people
are so used to farmed one,

so, you know, it has
this thick fat line.

You know, it looks
totally different.

So shall we taste it?

Yes please.
Yeah?

There we go.

Gotcha. Thank you.

HAKON
Bon appétit, huh?

I just wanna
eat it raw first.

HAKON Yeah,
go ahead, man, please.

Wow, that's delicious.

It's so firm.
I mean, there's no fat.

No, nothing.
Just pure muscle.

Come on, Brenda, please?

What do you think?
Mmmm. Good, girl?

Yeah.

Amazing. And the marinade?

HAKON
Yeah, try that one.

Mm, wow.
Bloody hell.

No?

The flavor is
incredible, but there's a
dynamic here, isn't there?

Because there's a
sort of fire and ice.

We've got the waters coming
down from the glaciers,

the salt water
coming up river,

the salmon coming up
to spawn after that two year
journey across the Atlantic.

It's a dream scenario.

It's great.

Crazy powers and energy
that comes together.

But natural.

I think that's the
exciting part for me.

Do you think this is
the best salmon in Iceland
here, on this river?

It is. It's
the best salmon in
the world.

GORDON
In the world.

Yeah.

For the big cook
at the end of the week,

I'd love to take some salmon,
you know that?

'Cause I think, you're
right, it's one of the
best I've ever tasted.

No problem, huh?

But you have to work for it.

So, I'm gonna get you
to cast out the net again.

Throw it out?
Yeah.

GORDON
An amazing technique.

I like the tradition,
you know, I feel like I'm
keeping the culture alive.

Then you do like this,
make a little bundle,

Right.

because you're gonna be,
you know, throwing it.

If you throw it far
enough you get the seal.

Look at him.

Okay. Gotcha.

Shit it's slippy
on here, man.

HAKON
Yeah, don't slip, man.

GORDON Okay.

HAKON
Don't go with it.

No. Well, look after me.

Hold me.

GORDON I'm
in Iceland, trying to master

the traditional art of
net fishing for salmon.

Hopefully, the net is the only
thing I'll throw in the water.

Look after me.

Hold me.

There we go.

Beautiful, man.

That was
amazing, thank you.

Thank you, man.

Good job, buddy.

Amazing.

The condition of the
fish are like no other.

It was sort of sweet, meaty
flavor, so now we gotta be
careful what we add with that,

and how to cook this thing.

Too intense, it's gonna dry out.

Not intense enough,
it's gonna be bland.

But tasting it raw, literally
minutes fresh from the net,

was good enough for me.

With enough salmon
for the final cook,

I'm off to meet a guy who's been
innovative with Iceland's
geothermal energy.

I'm told he has a very
unusual way of baking bread.

Sigi!

Hey!

How are you, captain?

Very good!

GORDON
Good to see you, man.

SIGI
Good to see you.

Oh, boy, you good?

Yeah, very good.

That is a
very firm handshake.

Yeah. Good grip.

Good grip.
What's going on here?

I wanna show
you a real rye bread.

Right. A rye bread?

Yeah.

I mean, my gran
makes rye bread, so what's
so secret about this one?

I can promise you, she
never made rye bread like this.

We got here four cups
of rye and two cups of
flour, in the same bowl.

How old is this recipe?

Is it a recipe from the
family traditions or?

Yeah, it is.
Late 1800, early 1900.

Yeah?

Good. Next?

Yes. Then you
put on a glove.

The glove?

Yeah, one glove.

A little butter.

You've got
a problem? Bend over?

Take a little butter.
GORDON Yes.

SIGI
And you, you know.

Gotcha.

SIGI
All of this inside.

GORDON All of it?
SIGI Yep.

So, and that's it?

We don't leave it to prove for
ten minutes or anything, no?

SIGI No.

So, where are we
gonna bake this thing?

The ground is
boiling underneath us.

Really?

SIGI It's a very
active hot spring area.

Right here in this village we
have a huge hot spring that we
used to heat up the village.

All from these
hot springs here?

The geothermal literally takes
care of all the heating locally?

Absolutely, yeah.

Wow. Gotcha.
Is that enough?

SIGI
That's enough. Alright.

So, where's the oven?

Right over there.

We have to do a little work.

GORDON And by
work, he means digging my own
oven in burning volcanic earth

with a shovel, and
by we, he means me.

You've used
a shovel before?

I have
definitely used a shovel.

How far down are we going?

Bloody hell.

Farther.

You feel
that heat there?

SIGI And more.

It's okay, we have the
sun for 24 hours so we
have plenty of time.

GORDON
This is true.

The heat in here is insane!

How big a hole do you want?

Until we
see a good bubble.

GORDON
hell, Sigi.

SIGI Yeah,
you hit the spot right here.

Right.
You sound like my wife.

Keep shoveling!

Okay, okay, okay.

More to the right!
More to the right!

GORDON
Okay, Sigi, you don't
have to get vicious on me.

SIGI
That's perfect.

Put the pot now on
top of the bubbles.

Certainly, yes.

Really?

SIGI
Yeah, yeah. Okay.

GORDON
Oy! Yes, it's hot.

SIGI
Looks pretty good.

GORDON It's
bubbling away like mad.

SIGI Yeah.

GORDON
But the temperature of
that, it's hot,

I mean it's really hot.

SIGI Yeah, yeah,
it's above boiling temperature.

That water, when you get
down, trust me, it's piping hot.

What a magical way of cooking.

No gas, no electric,
just a beautiful spring.

You're almost done.

Now we put the
rock on top of it.

We wanna mark it, you know.

Beautiful.

Seriously?

Now, how long is that
gonna take to cook?

24 hours.

Sigi, I have not
got 24 hours, trust me.

I already bake one.

So, why didn't we
just go straight to that one?

You made me dig that hole.

Well, I mean, you don't
wanna miss all the fun.

This is it.

This is it.

Okay.
Moment of truth.

GORDON And
this went in 24 hours ago?

SIGI Yeah.
Can you hear it?

GORDON
I can hear it.

SIGI Ah. Yes.

That's incredible.
Listen to that bubbling!

SIGI
Yeah, yeah, yeah.

GORDON
That is insane.

SIGI
Put it over here.

GORDON Sigi!

SIGI
It's a beauty.

Honestly.
You're not just a pretty face.

That looks beautiful.

That smells delicious.

Yeah, it does.

Look at the color of it.
All from in there.

Ready?

Yeah.

GORDON Oh, my God.
Stop it. Stop.

SIGI Perfect.

That rye, I
mean, it smells amazing.

I just...mmm.

May I just take a little slice?

Absolutely.

GORDON Oh, my
lord. SIGI, I'm in heaven.

SIGI Yeah.

Look at that.

Oh.
Oh, my God.

I just wanna dive in there.

This is beautiful.

SIGI And then.

Oh. Something
quite special about
slicing warm bread.

And then on top of the bread.

SIGI
On top of the bread.

GORDON Amazing.
SIGI Exactly.

I mean, this is
the most glamorous buffet
in Iceland tonight.

Cheers. Look at that.

Cheers.

Food fit for a Viking.

Yeah.

Come on.
Come on.

Mm. Wow.

Goes well
together, you know.

That is
delicious. Honestly.

A marriage made in a volcano.

It's rich, very dense,
it's sweet and salty as
well at the same time.

Exactly, yeah.

It's got me thinking
because this technique, the
rye bread, amazing, thank you.

Chef to chef, thank
you very much.

Take care.

You too.

GORDON That was
an extraordinary rye bread

and Sigi was right,
unlike one I've ever tasted.

Now, I'm traveling
to the West Fjords,

a beautiful peninsula
in Northwest Iceland,

to a farm near the
idyllic town of Isafjordur.

Although it doesn't look
like it, it is still
summer in Iceland.

Ragnar has sent me to this
remote part of the country
to taste the unique ingredient

all the locals swear by.

My guide, Berna, says
her friend, Finnbogi
makes the best in town.

So, what are we gonna taste?

Well, we're gonna
try some local delicacy.

Yes.

It's fermented shark.

Fermented shark?

Have you had that before?

That's an
acquired taste.

I tried fermented fish in Norway

and couldn't stomach it,

but the locals here love
it, and so far, no one
has steered me wrong.

It stinks.

It's lovely.
Ah, but it tastes so good.

Look at this.

Here you go.

Hello!

FINNBOGI Hello.

How are you?

BERNA He
would like to try some
of your fermented shark.

The smell.

Okay, yeah.

Wow. You can't
smell that? Is that not.

BERNA No.

That's strong.
That is so strong.

BERNA
This is the kids' version.

Right.

BERNA
This is a soft one.

That's a soft one?
And it takes how
long to ferment?

BERNA Total,
seven, eight months.

Oh, my God,
look at that in there.

That's it all in there.

BERNA You
don't know how to do it,
so he'll do it for you.

Thank you.

So this is a.

You have to show
you're an Icelander and
a real man, he says.

Almost his favorite food.

GORDON Wow.

BERNA
He also has something
to help you wash it down,

Brennivín, burning wine.

Burning wine.

It's like,
tastes a bit of cumin.

It's quite nice.

It was made 15 years ago,
so it's been aging for a while.

Oh, my God.

Put this
and then swallow it.

So, in
and swallow? Cheers.

BERNA
Skál, we say, skál.

GORDON
Skál, thank you.

BERNA I
think the wine is gonna be.

Come on,
come on, come on.

Come on, come on,
come on, come on.

Be strong.

GORDON Cheers.

BERNA
Skál, we say, skál.

Skál, thank you.

I'm in Northwest Iceland,

sampling a pungent slice
of fermented shark,

that I'm not convinced
is meant to be eaten.

Come on, come on, come on.

Come on, come on,
come on, come on.

Be strong.

Ee-hee.

BERNA
Are you alright?

Oh, my God.

Shit.

Oh, my nose has gone all fizzy.

Yeah, if he cuts
it smaller, you can
call it an appetizer.

Really?

You clearly love this,
fermented shark, but would
you say it's healthy?

Definitely, he says.

Your joints
get all better.

It's good for your stomach
and your poop gets way better.

Right, so I'm not gonna
be using any of the fermented
shark for the final cook,

but that's not about you,
that's just my taste.

You don't
need to cook it.

GORDON Okay.

It's ready.

Just bury it,
but don't tell him that.

I'd like to invite both
of you to the final cook

and just show you
a different way.

GORDON
Yes? Thank you.

BERNA Yes,
thank you. He'll be there.

Okay, great.
I look forward to it.

Thank you so much, God bless.

Take care, thank you.

BERNA
Bless, bless.

GORDON Damn.

I think I've
just shit my pants.

I'm at another
incredible hot spring.

This time it's not baking
bread, it's using geothermal
to produce incredible salt,

using a method dating
back to the 17th century.

Look at this place,
it's amazing.

Hey, Chef!

How are you?

Great, how are you?

Nice to see you.
Nice to meet you.

My lord, what
a beautiful place.

GISLI Yeah.

How many tons of
salt are you producing?

We roughly make
around ten tons per month,
so yeah, 120 per year.

That's a lot.
Yeah.

And to think it's
all sourced naturally
using that hot spring.

Yeah.
That's amazing.

And all hand-harvested.

GORDON
The water from these hot
springs is used to heat,

boil and dry this
flaky sea salt.

I'd like to harvest some so
it's straight to the pan room
where the real work begins.

So here we are.

Phew.
Wow, that's hot.

Yeah.

That is so hot.

It's like being in
an intense sauna.

Wow, look at that.

You can see the
crystals, they just start to
form like in small particles.

Yes.

And then they connect
together to these bigger flakes.

Wow.

And when they get
heavy enough, they kind
of like drop to the bottom

and that's where we harvest it.

Gotcha.
Gotcha. Thank you.

Don't break the
flakes, because it's
very expensive salt.

Next to you,
that line, yeah?

Yeah, next to you.

So just like pull it in slowly.

There it goes.

Bloody hell.

Jeez, man, it's like
a workout, isn't it?

Yeah.

No need for Crossfit
stations in

No, this is
Crossfit, isn't it?

No wonder you guys are so fit.

And then in?

Yeah.

Shit.

GISLI
Starting to sweat?

I'll say, big time.

Next one over here.

No, no, no, don't.

You have to pull it
much more slower.

If you pull it too hard,
it gets kind of muddy
and then, when you dry it,

it makes harder crystals.

Yeah, I can
see it filling up now.

And we make
sure that all the salt is,
like, harvested with care.

You're acting too rough to it.

You're not a chef today,
you're a salt maker.

Is heavy though, right?

Yeah, it is really heavy.

One scoop like this is
probably ten, 15 kilograms.

Gently, please.

GORDON Yes.
Thank you.

Shit.

Beautiful, Chef.

What a process.

Yeah.
You've done a good job.

Bloody hell.

GISLI
So now we dry them.

Oh, man, that is hot.

A wise man once told me,
if you can't stand the heat, get
the out of the kitchen.

Yes.
And this is it.

GISLI Here
we have the final product.

This has been dried
in our drying room.

We have some bowls there,
we can actually try
some out, shouldn't we.

Shall we?
Oh, I see.

GISLI
And they become, like,
really, really nice.

GORDON They're
like beautiful flakes of snow.

They just glisten.

GISLI Yeah.

GORDON
It's like white diamonds.

GISLI Yeah.

Our salt actually has a
flavor of umami to it, because
the sea water here is so pure.

Really like kind of mild.

That is delicious.

It's really nice.

It's so
intense and it's not, uh...

Bitter.

No, nowhere near bitter.
So you use less of it?

Yeah.

Yeah, I
mean what a product.
That is beautiful.

GISLI Yeah. Yeah.

You know how
competitive Ragnar is, right?

Yeah, yeah, yeah.

So, I gotta
get my act together.

He's fierce.

Yeah. May I
take some, please?

Yes.
Cheers, mate.

Thank you.

Good to see you.

That was one of
the most incredible natural
ways I've ever tasted salt.

The process is quite
straightforward, but it
can only take place here,

and that's what
makes it so special.

It has got me thinking
because that's gonna help
elevate the proteins.

I'm on my way to meet
local diver, Simbi,

who is gonna take me diving
for the most amazing shellfish.

With only two days left
until the cook,

I'm running out of time
to get my menu sorted.

But Ragnar gave me a shortcut.

Now, I know this is meant
to be the way, but the
road's getting narrower.

No way.

The actual road disappeared.

You are kidding me.

No. Shit!

Shit! Damn!

GORDON Damn.

Ragnar's shortcut cost me
precious time, but I quickly
get back on track

and now I'm more determined
than ever to win.

Simbi!

Hey, Gordon!
Hi, how are you?

Very well thank
you, sir, how are you?

I'm very good.
Nice to see you finally.

Likewise.
Good to see you too.

They said you're the
best diver in Iceland?

I am.

I'm dying to get my
hands on some amazing scallops.

Ragnar said, get out, go to the
mountains, get into the sea.

Yeah.

Is this place
laden with scallops?

Yeah, there's
a lot of scallops where
we're gonna dive today.

Beautiful.
What's this beauty here?

This is a
underwater scooter.

Right.

It drags us 70 meters
in one minute

and I have another
one for you.

GORDON
Wow. Seriously?

We are gonna be together.

So we're
dragging and picking?

SIMBI Yeah.
GORDON You ready?

SIMBI
Yeah, I am ready.
Let's get our suits on.

GORDON Suits?
And leave.

GORDON Simbi's
taking me to a diving spot

ten miles along Iceland's
stunning Northwest coastline.

Can we go
a little bit faster?

You want
me to speed up?

GORDON
I'm wearing a dry suit,

because the seasons don't
appear to change in Iceland.

We're in summer.
It looks like winter.

We got snow literally
just above the waterline.

Yeah, the snowy
mountains they're called.

GORDON Right.

Oh, look, a seal, literally just
popped his head up there. Wow.

They're excited too.

That's a good sign.

They know you.

The seals may be
welcoming, but Simbi takes
hospitality to a new level.

My hands are so cold.

I'm gonna freeze my nuts off.

I can help you.

What, get them warm?

Yeah, get them warm.
Warm them up.

Are you.

Come on, Simbi! Seriously.

Good luck.

Don't this up.

Thank you.

Let's get this.

Come on, man.

We've got this, let's go.

Right, ready?

Oh, my mask, hell!

You are an idiot scallop.
Idiot scallop!

You'll be the
bigger idiot if we don't
catch any scallops.

Yeah.

GORDON
Simbi harvests these
prize scallops by hand,

to protect this
pristine ecosystem.

In Scotland, they're easy
to spot because of their
flat tops.

Here, they're rounded
on both sides and
there's poor visibility.

But Simbi is a pro.

I mean, that guy was like
a Jack Russel underwater.

Just scurrying
around everywhere.

But, all of a sudden, you start
recognizing these scallops

and they look like a giant clam
from a distance.

And then you start
to understand, it's
a scallop, so, yeah,

cold but it's the minerals
in the water that make
these things so special.

Phew!

Yoo-hoo!

That was amazing.

Let's have a look?

Nine kilos.

That's a beauty.

Whoo!

I can't
wait to try them.

Me too.

Seriously, good job.

Man, you move fast down there.

Of course.
I am an Icelandic Viking.

Now, I'm
dying to taste them.

And just open
it up like this.

Gotcha.

SIMBI And I
put my finger here inside.

GORDON Right.
That's crazy. The skirt.

Like this.

Oh, it's still moving.

There you go.

Thank you.

Take the little
muscle off there.

Cheers.

Cheers.

Thank you.

Wow.

We eat them every day.

GORDON
They are so sweet.

I was amazed how
fragile the shell is.

Yeah.

In Scotland,
they're a lot thicker.

I don't think they're
gonna take long to cook.

They're gonna cook in seconds.

Only seconds.

So sweet.

When you've got a scallop that's
tasting that good, honestly, you
gotta keep it simple.

I've been warned, so maybe
a quick sear and maybe
something pickled with it?

I don't know yet, but
I've got the prize asset.

I have one last stop to
make before the big cook.

Ragnar has sent me up
into the mountains to meet
an amazing sheep farmer,

'cause Ragnar reckons that
this is some of the best
lamb anywhere in Iceland.

Finally. Dui.

Oh, hi!

How are you, sir?
DUI How are you?

Good to see you.
Absolute pleasure.

And what's your name?

Gudru.
Gudru.

How do I say that for short?

Gud.

Gud. Gud.

Now, Ragnar said
you got the best lamb
anywhere in the country.

I agree with him.

GORDON Today,
Dui is moving his flock
away from precious farmland

and into the mountains
for grazing.

I've agreed to help in
exchange for some prime cuts
of meat for the final cook.

So, you go this way.

Let me go up here.

The first stage is to move
the sheep into the next field.

Sounds simple enough.

DUI
Here is the gate.

They have to go out to
this fence here.

GORDON
Shit my boots.

DUI Run faster!

GORDON Run faster?

DUI Well, I won't.

GORDON If
it looks like I don't
know what I'm doing,

it's because I don't
know what I'm doing.

They're going
the wrong way.

GORDON
Jesus Christ.

Luckily, Gud is here
to encourage me.

What are you doing!?

GORDON
They just told me to
send them up the hill.

They didn't tell me
where up the hill.

DUI
Be quick! Be quick!

GORDON Be quick?

I'm running up the hill.

DUI
You're losing them!

Shit!

GUD No!
GORDON Shit!

GUD
Why are you so slow?

GORDON
I'm trying to get faster.

DUI It's very
important to keep moving!

And then you have to
scream and say, "hoo! Hoo!"

GORDON
What are we screaming?

DUI Later
on, then you say ho!

GORDON Ho!

GUD Why are
you there? Come here!

GORDON
Come on, girl. Keep it up!

Despite the chaos, GUD is
relentless in her efforts
to herd me.

GUD No!

GORDON I'm not
sure whether to apologize or
offer her a job.

Shit.

GUD It's not
supposed to be there.

GORDON
But I'm not a quitter.

So I keep struggling
to prevent them from
returning to the farmland

they're not supposed to be on.

They're going
out the gate there!

GORDON
Where's the fence?

How are you doing
everything wrong?

Seriously?

GORDON
Where are they going?

GUD They are going
out the gate there.

GORDON I'm in
the middle of an Icelandic
rainstorm, trying to herd sheep,

while a father and
daughter try to herd me.

Jesus Christ.

They're going
the wrong way.

DUI
They're escaping!

GORDON But I
soon learn that escaping means

they are heading to the
mountains where they belong.

Finally.

DUI Yes!

GORDON
Whoo! Ho! Ho!

Bloody hell.

God. Well done.

DUI
Well done, yes.

GORDON All done.
DUI Yep.

GORDON We
finally herd the sheep
to the right place,

off the farmland and up into
the mountains for grazing.

Can you send the
helicopter please?

I'm not making excuses.

That terrain up there is
pretty uneven, but a fit
family, let me tell you,

they can run for hours.

I'm standing here,
soaked to the bone.

However, I've got my lamb.

This week's been amazing
and I really have understood

what this land of
fire and ice means.

Just the land and the sea
and the mountains, it's
been a real eye-opener.

I've got to grips with
the essence of proper
Icelandic cuisine.

It's the day of the final
cook and, honestly, I
am feeling the pressure.

But I do think I've sort
of mastered their craft
of simplicity,

so fingers crossed,

I've got enough up my sleeve
to impress my guests and give
Ragnar a run for his money.

Ragnar!

Hey!
We good?

Yes, and yourself?

What a week.

Last time I saw you
it was in a hot tub.

RAGNAR
Yeah, it was nicer, huh?

Oh, my God.

Doing good, huh?

I've had the
most amazing week.

Okay.
Absolutely brilliant.

Great kitchen.
I mean, come on.

Spacey?

GORDON
This is Iceland.

RAGNAR Yeah.

GORDON
Right, you ready?

RAGNAR Yeah.

GORDON
We're cooking up a feast
for my generous local hosts

and the pressure is on.

Three stunning dishes against
my three stunning dishes.

Uh-huh.

Best of luck.
Good luck.

GORDON
Let's go, captain.

I'm starting by
making a marinade

for my freshly caught
Atlantic salmon.

As Ragnar prepares his
leg of mountain lamb.

What a week.

How was your diving?

GORDON
Diving was incredible. Yeah.

RAGNAR Okay.
Amazing scallops.

RAGNAR Okay, yeah.

GORDON And Simbi
was amazing. What a diver.

RAGNAR Yeah.

He's like a
little rabbit underwater.

Crazy man.

He always
finds the stuff.

GORDON I bet.

Welcome to an
Icelandic summer, right?

You got
your sunscreen on?

Sunscreen, no.

Let me tell you, fermented shark
is not gonna be on the menu.

Did you eat it?

I ate it for
about two seconds.

It came out.

Oh, my God.
What is it with that?

I mean, why is it so popular?

Guys want to show off...

...eat this horrible food.

The Vikings are macho.

I'm packing a little
leg up here in a nice big.

Wow.

Cigar of a.

Wow.
So you got all the herbs there?

Yeah.

Lots of the dulce,
lots of the angelica.

GORDON You didn't
sear it first, just literally
wrap it in the herbs first?

RAGNAR
Yeah, just pack it in.

GORDON The salmon
quality, Ragnar, is incredible.

Yeah, from Hakon?

How was your trip
to his island?

GORDON Beautiful.

It's a very nice island.

GORDON I've been
dying to cook this all night,
you know that?

Now, the secret behind
this salmon is using that
incredible thyme salt.

Oh, yeah, from.
The Arctic thyme.

From Gisli.
How beautiful is that?

That's lovely.
Honestly.

RAGNAR I cured
my salmon in Arctic thyme, so.

GORDON Right.
Hopefully that rain's
gonna disappear.

I'm afraid
not, but let's hope.

My God.
That just needs a quick sear.

Oh, that looks good.

Have a little taste.

Steal a bit off
the side, please.

I'm gonna leave that sitting
there, just marinading.

I'll do a little herb salad.

Honestly, and that skin.

RAGNAR
And the charcoal is
doing so much for it.

Isn't that lovely?
It's almost like the
bacon of the sea.

Amazing.

Right, the back strap,
I'm gonna keep this pink.

Oh, yeah,
yeah, yeah, yeah.

'Cause, as you
know, you can eat this raw.

RAGNAR
Do it real quick.

GORDON
Yeah. A quick sear.
Beautiful color.

You don't
want to cook it too much.

Knowing our guests...

...don't undercook it.

Don't undercook it?

Keep it simple.
Keep it tasty.

GORDON Hearty.

RAGNAR
Hearty, exactly.

Got you.

And they will
not be afraid to tell
you what they think.

Right, so
they're not delicate?

They don't
care who you are.

They'll tell you.

They're
not delicate souls?

No, Iceland.

I love
that, you know that?

I love that.

Rain's stopping,
sun's coming out.

Wouldn't go that
far, but it's raining
a little bit less.

Us Scotts,
we love the rain. Seriously.

Feels like home?

GORDON
The great British summer.

Alright, I think
it's time for my mussels.

GORDON You're just
gonna stick them in there?

Yeah.
They can sit right here.

GORDON Look at
that glow in there though. Yeah.

RAGNAR Beautiful.
You could forge steel in there.
Beautiful.

GORDON So you
don't need to wrap them, just
stick them over there?

RAGNAR
Stick them over there.

They're already wrapped.

GORDON
Wow, yeah. Beautiful!

Are we getting
ready for the guests?

They're arriving soon.

They are arriving
soon, you're right.

I'm running a little bit
behind, surprise, surprise.

No worries.
I'll stall them.

GORDON I mean,
I've cooked in some locations
but, honestly, the bloody rain.

I mean, the heavens have opened.

But Ragnar, he's not
bothered one little bit.

Now my herbs are blowing away.

they are.

Wow. They are beautiful.

RAGNAR Huge.

Will you serve
them as an appetizer or a.

RAGNAR I don't
know, as a main course.

I'll just taste
some of that juice.

RAGNAR Yep.

GORDON Bloody
hell. They are beautiful.

RAGNAR I mean,
that's typical for our seafood.

It's big, beautiful.

Big and strong.
Have a little taste.

The color of the lamb,
it's just slightly gamy.

Okay, so it's like.

Mm, and those herbs.

GORDON
That freshness?

Mm-hm.

No more salt?
A touch more.

Touch more.
RAGNAR Yeah.

GORDON Last thing
there, just my scallops,

'cause I wanna cook
them at the very last minute.

So I'm gonna do like
a little pickled rhubarb
and apple with shallots.

Oh yeah?

GORDON So,
I'm gonna sit them on top,

almost like a little salad
with the Arctic thyme.

Look at the color of
the shells inside.

It's beautiful.
It's stunning.

That's the
land of contrast. The
beautiful midnight sun.

Yes.

And the
wonderful midday rain.

GORDON Yeah.

RAGNAR
But we gotta hurry up.

The guests are coming, so,
no more chitter-chatter.

GORDON
Okay, okay, okay.

Okay, okay.
Man, you're bossy.

Gotta keep you focused.

Is the hot
tub fully booked?

There's always
space in the hot tub.

GORDON Right,
scallops are going in.

I'm gonna glaze with a little
bit of Icelandic whiskey.

RAGNAR
Oh, please do.

Okay.
Just a touch.

So I can defrost my balls.

'Cause right now, my
testicles are like ice cubes.

I'll take
your word for it.

Smell that now.
Come on.

Oh, that's the stuff.

Oh, my god.
Bloody hell.

I'm gonna slice up my
cured salmon, plate it up.

Alright. Final touch.

That's a bit of the uni.

GORDON Nice.

RAGNAR
Like a little secret.

That looks beautiful.

Mm-hm.

Hurry up
before they blow away.

RAGNAR
Are you ready?

GORDON Can you
just give me a minute, please?

You keep on distracting me.

RAGNAR
Give you a minute.

GORDON Just,
I'll be 30 seconds. Okay?

It's not a race, I know
you're competitive.

Okay.

RAGNAR
It's getting there.

GORDON Show me
yours and I'll show you mine.

RAGNAR
Sounds like a plan.

Bring it over, big boy.

Whoo.

Nice one. Well done, bud.

That looks beautiful.

RAGNAR
Looking good, huh?

I mean, that
is Iceland on a plate.

Okay.
Good job, bud.

GORDON It's time
to serve up our feast to all
the people I've met this week.

Ragnar has raised his game.

RAGNAR
Watch your head.

GORDON And,
I don't know who's gonna
impress the guests more.

The bearded Viking
or the giant Scott.

Good afternoon.

Ladies and gentlemen,
how are we?

BERNA Good,
thanks. How are you guys?

GUEST Good.

GORDON Glad to say
the rain has stopped.

A little
cold, a little wet but.

GORDON
Oh, my lord.

I'm gonna start with
the scallops, Simbi,

because you and I went a
long way for those things.

Very, very quickly seared them
and served a little salad of
local rhubarb and apple.

Next to that I've got
the strap of lamb.

Again, it's been rolled in
herbs, coated in mustard
and grilled on charcoal,

over some smashed potatoes
and mushrooms and these
beautiful wild berries.

And then my final dish
is the amazing salmon,
grilled, marinated

and finished with a
beautiful herb salad.

I cured Hakon's
salmon there in some Arctic
thyme, salt and sugar.

I seared some sea
urchin, or uni.

You have the mahogany clams,
we have the horse mussels with
some pickled yarrow

and pickled spruce needles.

Finally, a leg of lamb, cooked
all wrapped up in a big bundle

of angelica and dulce.

BERNA Nice.

Excellent.
Please enjoy.

BERNA
Thank you very much.

GUEST Thank you.

GORDON They
do seem to be enjoying it.

There's a lot of back and forth.

They are eating it at
least, so, that's a good sign.

Do you think they're
gonna get very territorial
about their own ingredients?

RAGNAR Probably.

Good scallops?

SIMBI I haven't
seen it done with apples before.

Very interesting.

They're proper
gourmands, aren't they?

They do enjoy food.

RAGNAR Yeah, yeah.

So, I think it's
gonna be tough to put
a smile on their face.

BERNA
Finnbogi finds Gordon's
salmon is a bit weak.

Not much flavor to it.

But he is used to eating shark.

I don't think that
Gordon's salmon is overcooked,
but it tastes good.

GUEST Very good.

Ragnar's
salmon is better.

Whose dishes do
you think they prefer?

Mine of course.

GORDON Come on.

But I dived for those scallops.

I chased that lamb up the hill.

Looks like they're finishing up.

Shall we?

Yeah, let's do it.

Bloody hell.

Happy faces.

BERNA Good.

GUEST Of course.

DUI Very, very.

Simbi, let's start with
the scallops, how were they?

It was amazing to have
it with apples and rhubarb.

Yes.

SIMBI It
was a perfect combination.

So I will give you
probably eight of ten.

Right. Thank you.
I'll take it.

And the horse mussels?

Very good, but they
also sometimes hard to chew.

RAGNAR Yeah, yeah.

That's why you have
knives and forks.

I mean, they're huge.

Really good.
So which one did you prefer?

Of course, the scallops.

Sorry, I know
you're competitive.

I know that. But this
is a big one for me.

RAGNAR
Is fine, it's fine.

So, the salmon.
Cured, grilled?

BERNA Well,
there was a split verdict
around the table.

Some found the grilled one
too dry, but good flavor.

The cured is nice and fresh.

I believe Thesa preferred the
cured one, whereas Finnbogi,

he actually thought there was
more flavor of the grilled one.

But it's no shark, he said.

So, it's one one.
Down to the lamb.

GUESTS Yeah.

Let's start
off with the leg.

How was that?

The leg, was very good.

It's always the
question in Iceland,
we like to overcook it

and we just take the leg and
we shake the meat off
the leg, like this.

Got you.

But this was heavenly
and I think I have never tasted

this kind of lamb like this.

It was your lamb.
Chased them up the hill.

DUI Yeah, yeah.

So, which
lamb did you prefer?

This one, I have to say.

You got it, I guess.
Congratulations.

GORDON Man,
two exceptional lamb dishes.

And, for me, this week
was about the quality of
what you have already.

So, you said earlier, don't
get fancy, but dig deep

because when you find that
treasure, it's heavenly.

Thank you.

And thank you for no shark.

Yes?

Next time you
try the real stuff.

The good news is,
the guests loved the food.

And honestly, deep down inside,
it wasn't about beating Ragnar,

it was about getting
up to his speed

and understand
the land of ice and fire

and how powerful this energy is.

Thank you for giving
me the most amazing week,
and thank you to you, sir.

Thank you
for being here.

Honestly.
Continued success.

And let's have a
rematch in Scotland.

Yes.

GORDON
You up for it?

RAGNAR
Sounds good, yeah.

Alright. Amazing.

Take care. And God bless.
Thank you so much.

RAGNAR Thank you.

Take care.

I've learned so much this
week about the delicious
Icelandic cuisine.

I've dived for scallops on
a scooter, chased lamb up
the mountain

and even baked the most amazing,
delicious volcanic bread.

But most of all,
I've met some of the most
adorable characters ever,

that I will not forget
quickly, and now, on
to my next adventure.

Man, rain.

Captioned by
Cotter Media Group.