Gordon Ramsay heads to the land of fire and ice during theIcelandic summer to learn secret cooking techniques utilizingthe volcanic landscape. He fishes in a glacial river for wildsalmon and cooks bread in geothermally heated soil beforeheading north to the sparsely populated Westfjords. Aftersampling fermented shark and diving for scallops in thefreezing fjords, he joins Iceland's first Michelin-ratedchef, Ragnar Eiríksson, for a feast in a rainstorm.
