Page 121 - Delicious - UK (February 2020)
P. 121
hungry traveller.
and without a means of keeping
food for the long, cold winters, the EAT WITH THE LOCALS FEBRUARY
islanders simply could not have In most countries, home cooking finale was a huge leg of lamb, AVERAGES
survived. Fortunately, the is often the best food you will roasted with wild herbs and l HIGH TEMP
combination of strong, drying taste and it’s no different on the served with spiced red cabbage 6°C (13°C in
wind and salty air makes long- Faroe Islands. Oli and Anna run and caramelised potatoes. July/August)
term preservation of the local a sensational supper club or Each course is served with
lamb and cod possible. heimablídni, on Saturday nights a beer from their local brewery, l LOW TEMP
For about 10 weeks between at their home in the picturesque Okkara, meaning ‘ours’. It’s a 1°C (9°C in
October and December, nearly every village of Velbastaður. great opportunity to learn more July/August)
household on the islands hangs up Our group of eight took a seat about the islands and a chance to
whole lamb legs in open-sided in their Scandi-cool kitchen, meet interesting characters over l DAYLIGHT
wooden sheds next to the house overlooking the ocean, and dinner. The meal starts at 7.30pm HOURS 8.5
to naturally ferment or ræst. The tucked into an epic feast of and costs £115 per person. (19.3 in June)
finished product has a strong smell heavenly cooking. We started Visit the Faroe Islands website
and distinct flavour that’s not for the with silky soft salmon tartare, (visitfaroeislands.com/see-do/ l RAINY
faint-hearted. At this stage it can be then dived into a dish of salt cod dining/heimablidni) for details DAYS 24
boiled or roasted – or the meat can and potatoes (see p121). The of heimablídni hosts. (17 in July)
be hung further to dry to become →
deliciousmagazine.co.uk 119
