Vital part of Iceland’s prosperity
Rich with farmland, pure water, and know-how, farming has always been central to Iceland’s prosperity. About 14,000 people work in agriculture and related fields, which amounts to roughly 4% of the population. With a growing interest in local production and organic produce, the industry continues to flourish.
There’s Soul in Everything
Dung-smoking is an ancient method to preserve lamb meat. It is widely known in the Western world. Matthías and Hafdís are sheep farmers in Húsavík, Strandir on the Westfjords Peninsula. They smoke their own lamb with 16 year-old sheep dung. They feed their furnace with sausages, whole leg of lamb, “lostalengjur” and other gourmet food.
Þverárrétt in Öxnadalur.
In the autumn, farmers gather their sheep in sheepfolds where they separate the flocks. The herds are then brought inside before winter falls The Grill at Radisson Blu Saga hotel and executive chef Sigurdur Helgason are a perfect match when it comes to the ideology, focus and passion for serving great food. Not only is […]
Lamb Street Food
Not often does something come along that truly changes the status quo. Lamb Street Food, a new quick serve eatery really hits the mark. Located at Grandagarður 7 in Reykjavík, Iceland this cleverly designed place takes the best of what we know from Mediterranean/Middle Eastern cuisine and takes it to a whole new level. This […]
Seasonal Icelandic cuisine at VON Mathús og Bar
In almost any creative endeavor there is a methodology known as the Discovery Process. It occurs in the visual arts, culinary arts, writing and many more human endeavors. One of the best outcomes from this process is when you discover love. The Discovery Process is an operation which occurs, often unintentionally as part of the […]
A Taste of Nature
The Grill at Radisson Blu Saga hotel and executive chef Sigurdur Helgason are a perfect match when it comes to the ideology, focus and passion for serving great food. Not only is it important to him to be able to tell his guests about the origin of the ingredients, but a conversation with the farmer […]