Valentine Warner Eats Scandinavia
Duration: 10 x 30'Play Trailer Play Screener Contact Sales
In this fresh and contemporary series, the brilliant chef Valentine Warner (What To Eat Now) leads us on a journey of discovery across Scandinavia and shows why food there is deserving of its reputation at the forefront of modern world cuisine.
Filmed in all four seasons and in a wide variety of beautiful locations across Sweden, Norway and Denmark, Valentine investigates what is driving increasing popularity of Scandi cooking.
Set against magnificent Nordic backdrops, Valentine experiments with local delicacies and ingredients as he attempts everything from traditional recipes through to cutting edge dishes.
Scandinavian countries are already well known for their influence on world fashion and design. Prepare for your taste buds to tingle as we explore a whole new dimension in Scandi style.
The intrepid cook dishes up delicious haddock in the Norwegian fjords and gets a crash course in open sandwich-making from Denmark’s ‘Delia’ Trine Hahnemann. Then, things then get strange as he experiences guerilla dining ‘The Killing’- style, using a hypodermic needle to inject venison with truffle oil in an underground car park.
Valentine is heading to the glorious Danish island of Lolland, a natural larder of beautiful ingredients. Tangy goat’s cheese becomes a creamy cheesecake and cherry wine transforms a roasted duck. But shrimp foraging in this seaside idyll proves a tricky challenge for the adventurous cook.
Valentine meets some of the brains behind three times winner of the world’s best restaurant Noma, as he’s invited into the laboratory where they develop their recipes. He also explores more traditional Danish cuisine, making a classic liver pate, pastries with a twist and the Scandi favourite, crispbread.
It’s summer, and Valentine heads for Sweden’s prettiest forest to forage wild strawberries for an outdoor cake-baking session. Then it’s off to the wild and windy Weather Islands to catch and cook langoustine for a party of very merry locals. Aquavit anyone?
Things are hotting up for Valentine, as he cooks over a fire with chef Niklas Ekstedt at his Michelin-starred fire pit restaurant in Stockholm. Then he cooks all day and parties all night at a Midsummer celebration on the coast, serving a show-stopping whole tandoori lamb followed by delicate elderflower fritters.
Valentine goes head to head in a meatball-making competition with the resident expert at Stockholm’s Backpackers’ Hostel. From everyone’s favourite, to more unusual Scandinavian delights, he learns how to make a mouth-watering rhubarb cake, turns freshly caught mackerel into a simple burger – and creates liquorice ice cream with caramelised breadcrumbs.
Valentine’s heading for the wilds of Norway, making lamb stew fit for a Viking and falling in love – sort of – with brown cheese. Salmon-fishing on a famous river pays dividends, and he makes two great dishes – a quick version of the classic gravadlax and a surprising salmon Scotch egg.
It’s winter, and Valentine is cooking game bird capercaillie with Sweden’s wildest chef Magnus Nilsson at his snow-bound destination restaurant Faviken. Back in Stockholm, he’s making cinnamon buns with stay at home dads, at the sourdough hotel, and getting to grips with the ultimate Scandinavian street food – fried herrings.
Valentine’s ice-fishing on a frozen Swedish lake, and proves you only need a plank, a fire and a fish for a delicious lunch. After a cold morning moose-hunting, he heads indoors to create an inspiring dish – with a surprising ingredient – chocolate mousse.
The intrepid cook is above the Arctic Circle, in the beautiful, snowy land of the reindeer. But cooking smoked reindeer heart in minus 32 degrees is challenging – it’s so cold Valentine’s fingers stick to the knife! Fortunately, the local Sami people are on hand with warming dishes to thaw him out.
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Valentine Warner Eats Scandinavia
In this fresh and contemporary series, chef Valentine Warner leads us on a journey of discovery across Scandinavia.
Series Duration: 10 x 30'