Join Josh and Ollie as they embark on a wild food adventure in Iceland, guided by their friend Olly. Watch as they sample ...

Iceland is home to some unusual food. Kæstur hákarl is made by fermenting the meat of Greenland or other sleeper shark underground for six to 12 weeks before hanging it to dry for four to five months.

Come September, the hours of daylight and darkness in Iceland are briefly equal as summer recedes and the shadow of winter advances across the island. The wind gets a steely edge, stirring up white ...