Nordic

RICK STEVES’ EUROPE
Scotland’s Islands

RICK STEVES’ EUROPE: Scotland’s Islands

 

We’ll begin on the tranquil Isle of Iona, where Christianity first reached the shores of Scotland. Then we’ll visit another of the Inner Hebrides, road-tripping across the Isle of Skye, where we’ll explore Iron Age forts, peat fields, a venerable distillery, thatched crofter huts, and the dramatic Trotternish Peninsula. Finally, we’ll sail to Orkney — more Nordic than Celtic — with its stony remnants of a thriving Iron Age civilization and evocative reminders of the 20th-century wartime harbor at Scapa Flow.

 

Preview

 

 

 

THE MIND OF A CHEF
Creation

 

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.

 

Creation
When Chef Nilsson develops a dish at Faviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. This episode follows the life cycle of an ingredient as it transforms from its organic state into a dish at his restaurant.

 

 

MIND OF A CHEF
Spring

 

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.

 

 

MIND OF A CHEF
Winter

 

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.