Tareq Taylor's Nordic Cookery

Tareq comes to understand what is in the soul of the Faroese, and why their cuisine has developed the way it has. We explore the beautiful capital Torshavn and surrounding villages, and sail into a cave for a recipe prepared on a rowboat.

Volcanoes and glaciers shaped this part of the country, leaving a giant fjord and pre-historic fossils in their wake. Farmers and food innovators work closely with nature to prepare food with the area’s plentiful herbs and award-winning seafood.

Tareq goes back to Åland to explore more of this island territory. Tareq finds a chef setting up a huge food village, sees forts left over from various invaders over the centuries, and learns about beer being recreated from 200 year old DNA.

There are not many places like Tornedalen. A rushing river has provided for locals for centuries, and the very fertile land has yielded amazing crops for centuries.Tareq explores the traditions and the food that are part of the short summer season.

At the northern-most part of Denmark, you are always close to raw, beautiful nature, and incredible sunlight that has drawn artists here for over 100 years. Tareq visits a salt maker using medieval techniques and experiences the magic light of Skagen.

East Denmark contains some of Denmark’s most fertile lands, and many traditional farmers are converting to organic production and winning awards for their cheeses and wine. Tareq bikes through an area of limestone cliffs and Viking ships.

Located in Sweden’s south, beautiful Kristianstad is a 400-year old town surrounded by the ocean, fertile farmland and protected wetlands to aid the environment. Tareq makes his own chocolate and learns all about the art of eel-fishing.

Tareq visits Sydvestjylland – a unique area in Denmark filled with endless contrasts. Many food innovators are using the surrounding environment to take old traditions and apply them to the 21st century.

Sunny Nynäshamn is a resort town close to Stockholm, but there is more here than the sea. Tareq meets a prize-winning chocolate maker using ingredients from her garden, visits a thriving local food market, and gets a lesson in how to smoke fish.

Born as a mining town in the 17th century, Røros is now a center for local and organic food producers. Tareq tries dairy products which Michelin-starred chefs swear by, goes skiing and sledding around Røros many hilly streets

Vimmerby is known as the birthplace of beloved author Astrid Lindgren. Tareq finds that the area is also well-regarded for its cuisine. From the children’s theme park to the friendly moose that roam the hills, Vimmerby has a lot to offer visitors.

The mountains and snowfall in Trysil mean that the town has to be creative with food; Tareq learns how to make cheese in the traditional way, and goes skiing of course, and takes to the slopes to cook something as skiers pass by.