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Gordon Ramsay heads to the land of fire and ice during the Icelandic summer to learn secret cooking techniques utilizing the volcanic landscape. He fishes in a glacial river for wild salmon and cooks bread in geothermally heated soil before heading north to the sparsely populated Westfjords. After sampling fermented shark and diving for scallops in the freezing fjords, he joins Iceland’s first Michelin-rated chef, Ragnar Eiríksson, for a feast in a rainstorm.
