Iceland’s Chef of the Year 2018, Garðar Kári Garðarsson, prepared native lamb and char dishes live during a pioneering ticketed ‘Iceland on a Plate’ online event which was accessible worldwide. Garðar Kári presented the wild, farmed and foraged foods he uses to produce showstopping menus at the luxury Deplar Farm Hotel, and answered audience questions during the live cookery demonstration.
Shetland Food and Drink members also had an opportunity to network privately online with their counterparts in Iceland to discuss the challenges and benefits of promoting produce with unique island provenance. Managing Director of Icelandic Lamb, Hafliði Halldórsson, explained how lamb is marketed in a country where 90% of the meat consumed is local. Tomato farmers Knútur Rafn Ármann and Dóróthea Ármann offered insights into growing produce using renewable energy and their journey turning their business into a highly successful food tourism experience. Finally, Shetland delegates on a 2020 Seafood Scotland food tourism learning journey through North Iceland reported back on their findings for the benefit of SFAD member businesses.
The private member networking element of Taste of Shetland’s Iceland-Shetland evening took place on Zoom between 6 and 7.30pm on Wednesday 26th May, with the publicly-accessible, ticketed ‘Iceland on a Plate’ chef demonstration following from 8pm. The evening's programme of events attracted over 40 participants. It was supported by the destination marketing organisation Promote Shetland and tickets were available to purchase on the Taste of Shetland website through Eventbrite.
Chair of Shetland Food and Drink Limited, Marian Armitage, said: “This was a pioneering online event for us and we are excited about the opportunities for collaboration it creates. As well as benefiting member businesses, we know that ‘Iceland on a Plate’ is fantastic entertainment for lovers of northern cuisine everywhere.”
Managing Director of Icelandic Lamb, Hafliði Halldórsson, said: “I was honoured to be invited by Shetland Food and Drink to contribute to this online event. I believe we should assist each other as much as possible and sharing information is key for organisations such as ours.”