Meet other food lovers in this half-day workshop and taste and learn about Icelandic cuisine and its connection with Iceland’s unique natural history. Your hosts share their expertise and teach you all about using natural and wild food and the raw ingredients that can be found in northern climes. They will explain how food, in bygone days, was preserved for the long winter and how modern Icelanders still use this traditional food with a modern twist.

Inga Elsa Bergþórsdóttir and Gísli Egill Hrafnsson, your hosts, are real all-rounders with a passion for Icelandic food culture and heritage, cooking, graphic design and photography. Their beautifully designed books on Icelandic food and food history have received excellent critiques and have been nominated for literary prizes in Iceland and abroad. Their latest book La Cuisine Scandinave was published in France, the Netherlands and Germany.

This exciting food tour starts at Brimslóð Atelier in Blönduós and makes the first stop at the small and sheltered cove of Selvík in Húnaflói, where seals can often be seen. Upon arrival on the beach, Inga and Gísli will cook and offer a taste of seafood prepared over open fire with various local ingredients. If conditions are right, seaweed will be collected, as well as seawater to be boiled down to make salt over an open fire. The return journey features another stop to forage for more ingredients. The next stop is at Brimslóð, Inga and Gísli’s splendid guesthouse and restaurant beside the sea, with its magnificent views across the open North Atlantic Ocean to the Westfjords peninsula beyond. There, the group will round off the day, working together in the well-equipped kitchen to prepare a light three-course meal, using some of the ingredients gathered during the day and sourced from the Brimslóð garden.