Join Keith Floyd as he embarks on an exciting culinary adventure! In this seven-part series, Floyd traverses the frozen arctic wastelands of Lapland, crosses Sweden and Denmark, visits Norway's majestic fjords, and finally takes in the sights of Greenland, cooking tasty gourmet delicacies along the way. From Herring Fillets with Dill and Parsley; to Smoked Loin of Pork in Cherry Sauce; Scandinavian cuisine is brought vividly to life. The recipes are simple to follow and as always, Floyd shares his trademark witticisms and entertaining travelogue anecdotes.
Norway
Oct 31, 2001
On the Norwegian Coastal Express Floyd prepares dinner for the Captain and crew, then on shore leave in Sweden he helps pull the morning's herring catch and cooks it on the quayside.
Norway II
Nov 7, 2001
Floyd cooks atop a frozen lake, then travels by snow scooter in search of a Reindeer herd, and amidst the herd rather bravely cooks reindeer hearts. Then he's got a bear to cook.
Greenland
Nov 14, 2001
The chef embarks on a tour of Greenland, where he meets local Inuits and cooks up halibut soup with dumplings and leeks
Denmark
Nov 21, 2001
Floyd heads to Copenhagen which he finds to have a very bohemian flavour. Then he travels to Kronborg Castle, the setting for Shakespeare's Hamlet, where he cooks a medieval meal.
Norway / Sweden
Nov 28, 2001
On the Norwegian Coastal Express Floyd prepares dinner for the Captain and crew, then on shore leave in Sweden he helps pull the morning's herring catch and cooks it on the quayside.
Sweden
Dec 5, 2001
After experiencing Stockholm, the Venice of the North, Floyd travels to a Chateau to sample some sparkling wines, and then prepares four fish dishes on a small boat on a lake.
Norway III
Dec 12, 2001
Floyd travels by seaplane to a remote western corner of Norway where a single family makes a living from goat-farming, then it's off to a wooden hotel on a fjord-side.
Norway IV
No description available.
