The cooking experience starts at 10 am (lunch class) or 5 pm (dinner class) and participants meet at the cooking school. Enjoy complimentary coffee, tea and water upon arrival and take part in a short safety briefing before embarking on the 3.5-4 hour culinary journey ahead.
After washing of hands and putting on aprons (provided), the instructor presents the 3 course menu to be cooked, the ingredients to be used and explains their significance to the local cuisine. Although the menu may vary according to season, fish, free-roaming lamb and skyr are classic ingredients. As this is a hands-on, highly interactive cooking class, participants work together in small teams, under close supervision of the instructor.
When cooking and preparation of the different dishes and accompaniments is well underway (ca 1.5 hours) it is time for a short „tasting session break“. The instructor presents a selection of traditional specialties for participants to taste, accompanied with a glass of local beer, and talks about local food, traditions and culture.
It is then time to finish preparing the three course meal. As preparation of each course is finished it is plated and served at the dining table. The instructor plates one dish to give an example, participants then plate their own. The starter and the main course are each accompanied with a glass of wine. The dessert is accompanied with coffee or tea.
At the end of the session Participants receive a folder with copies of all the recipes before they leave.