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00:00Now it's time for the shipping forecast. Shannon, West Bearing, North West, 3 to 5.
00:08For over 100 years, sailors and fishermen have received daily, life-saving warnings from the shipping forecast.
00:16Occasional rain, good, occasionally poor.
00:19It's now a national institution, and its soothing tones have become a recognisable comfort to all.
00:26Good, occasionally moderate.
00:28Dividing UK and surrounding waters into 31 areas, it predicts wind, weather and visibility for those venturing out to sea.
00:42With modern technology now providing 24-hour forecasting, the twice-daily shipping forecast is no longer the only safety guide for those at sea.
00:53Hello. I wish I was on yours.
00:56But for me, the shipping forecast is timeless.
01:01It's like almost a prayer.
01:03Yeah, it's comforting.
01:04Comforting.
01:05I'm going to make those poetic words, pharaohs, white, Thames, Lundy, a blueprint for an epic journey around some of our beautiful coasts.
01:16We're sort of on a collision course.
01:18Meeting the people on and offshore.
01:22This is amazing.
01:23This is beautiful, huh?
01:24Whose lives depend on the weather and the sea.
01:28Oh my goodness, look at that.
01:30I'll do one of my famous engine prayers, if you like.
01:35I've got some fish, yeah.
01:36With the most amazing views.
01:40May the force be with you.
01:48The general synopsis has run A double O. Atlantic low, moving rapidly north-east, expected 200 miles west.
01:56Welcome to the Faroe Islands.
02:01Windswept and rugged, they're situated in the wild North Atlantic, halfway between Scotland and Iceland.
02:07The 18 islands are a self-governing part of Denmark and are home to 54,000 people, 40% of whom live in the capital, Torshaven.
02:23The islands were added to the shipping forecast in 1932 to aid the increasing number of British fishermen venturing into Faroe's waters.
02:31Because, with over 271,000 square kilometres of clean and abundant seas, these waters are ripe for fishing.
02:43In the Faroes, you're never more than a few kilometres from the sea, and so naturally, fishing is a way of life.
02:50But it's a way of life that comes with the most amazing views.
02:53With 200 times more sea than land, it's not surprising that the Faroes have come to rely upon the sea to survive.
03:05From his home base in the port of Klaxveig, 35-year-old Andrew has been fishing these waters since childhood.
03:12Are you ready?
03:12I'm ready.
03:13And rightly or wrongly, he's agreed to bring me along.
03:17We'll put the long line out.
03:19Yeah.
03:19I will sail a little bit farther north.
03:21Yeah.
03:22Then we'll put the boys along the line out, and we will try to bait it.
03:26From his 42-foot motorboat, Andrew uses the traditional Faroese method of line fishing.
03:33First, a marker boy and anchor are thrown in, as demonstrated expertly by me.
03:39Let's go!
03:46And Richard.
03:47Yeah.
03:47When you see the line is, like, finished, all this, like that?
03:51Yeah.
03:52Then you will throw that one also out, okay?
03:54Okay.
03:55Yeah.
03:57When I say, you throw.
03:59Okay.
04:01Throw it long.
04:02Yeah.
04:03Really good.
04:04They are attached to a long line with hundreds of baited hooks.
04:08It's a method of fishing that goes back generations.
04:13That's a really good machine.
04:15Good machine.
04:16Do you like that?
04:16Very good.
04:17Yeah.
04:17Yeah.
04:18How many hooks, Chad?
04:19Yeah.
04:20How many hooks, Chad?
04:21Yeah.
04:22Uh, 370, 80.
04:25So you took that 380 fish?
04:28Very good, though.
04:30Until the mid-1800s, the fairies relied mainly on sheep farming and small-scale rowboat fishing.
04:39But a change in the law and a shift to decked sailboats meant fishermen could sail further
04:44and carry larger catches.
04:46Suddenly, fishing was a viable commercial opportunity.
04:49Baiting the lines used to be done by hand, but today, thankfully, the only handiwork involves
04:55a bit of stirring.
04:58It's really quite chef-y.
05:00I actually quite like the look of these shellfish.
05:04Quite a bit.
05:05I'm a celebrity.
05:06Get me out of here.
05:07I spend a lot of time with fish guts on that program, so this is much nicer.
05:12I think we will get some fish today.
05:14I think so.
05:14He's doing it proper.
05:16It's really good.
05:17Do you need some more bait?
05:20We need some more bait, he said.
05:21We do what we have to do like the captain's there, you know.
05:28Sorry, Chad.
05:29Yeah.
05:29This was good, right?
05:30I loved it.
05:31Yeah, yeah, yeah.
05:32And you were really good to it.
05:33I think so.
05:34So I think we will get some fish today.
05:35Excellent.
05:36I hope so.
05:36If you don't get fish, it's not your fault.
05:38It has to be mine.
05:39It's your fault.
05:41And now, we play the waiting game.
05:43You are a Faroese fisherman.
05:48Yeah, I'm a Faroese, that's true.
05:49That's a very traditional thing for a Faroese person to do, right?
05:53It is, but it used to be better.
05:55Now, it's like a culture is more down now.
06:01Not fewer people are fishing.
06:03It's really few people now, right.
06:04But how did you become a fisherman?
06:07Everyone in my family were.
06:09My dad was a fisherman, and my granddad was also a fisherman.
06:13And, I don't know, I think it's like in our nature.
06:17It's in the blood.
06:18Yeah, you can say.
06:20And do you think there will be a generation after you
06:22that will also be a fisherman?
06:24I wish so, but I'm afraid that there will be no generation after us.
06:29Why?
06:29Because this is a really tough job.
06:32It's really hard.
06:33And today, it's like everyone wants to go with the bigger boats,
06:37with the trial lines.
06:38They make more money there.
06:39Yeah.
06:40Definitely.
06:41But it's like better work there.
06:44We work like maximum for eight or 12 hours in a day.
06:48Okay.
06:49Here, when you are here, you work like 15 hours.
06:51And how's the weather here?
06:53The weather is really good today,
06:55but when you fish in the winter, January and February,
07:00it can be really rough sea.
07:01You get sick?
07:03Sometimes I do, yeah.
07:04Really?
07:04Yeah.
07:05If it's going to be rough sea, I will get seasick.
07:07Really?
07:08So this is a good start for me.
07:10Let's keep it that way.
07:11Yeah, let's keep it that way.
07:12Well, let's catch some fish.
07:14In 1964, the Faroese widened their fishing grounds,
07:18meaning large trawlers became more common
07:20than the family operations like Andrew's.
07:23It's the moment of truth.
07:28It's time to start hauling in the lines
07:30to see what we've caught.
07:32Come on, fish.
07:34It'll be so fun to get some fish.
07:36It would be great to get some fish.
07:37Yeah, yeah, yeah.
07:38Oh, there'll be seaweed.
07:42Not a lot of fish so far.
07:46No fish.
07:47No fish.
07:47No fish yet.
07:48I don't think we're going to make a lot of money on this trip.
07:52No, this trip will not fit so well.
07:54No.
07:55Does it make you philosophical?
07:58Working through, it's a hard job, right?
08:00Yeah, yeah.
08:00You work really hard.
08:01You definitely know what you're going to get.
08:03Does it make you sort of,
08:05you have to just not let that do your head, yes?
08:07Yes, yes.
08:07And what makes this job,
08:10what makes this job also exciting,
08:15that's also that you never know what you get.
08:19But what if I, look now.
08:20Yeah?
08:21It's like a big one.
08:22Oh.
08:23Oh, big cutfish.
08:25What do we got?
08:26Do you want to take him?
08:27Yeah, yeah, yeah.
08:27Here I come.
08:28Oh, look at that.
08:29Oh, big cutfish.
08:33Big cut.
08:34Another one coming.
08:35Another cutfish.
08:37Oh.
08:37Here we go.
08:38Now we're fishing.
08:43I told you I'd bring you good luck.
08:45So, Richard.
08:45Yeah.
08:46Just put it in your hands.
08:49Yes?
08:50Yes.
08:51You hold it like this.
08:52Like that.
08:53And then I cut here.
08:54Yes, you cut there.
08:56Yeah.
08:56It's perfect.
08:59And then?
09:00And then you just cut it on the stump.
09:02Yes.
09:03Exactly.
09:06Like that.
09:07It's perfect.
09:09Now, just like buses,
09:10you wait all morning for one,
09:12and then two come at once.
09:14Can I come?
09:14Oh, look at that.
09:15Or three.
09:16Or four.
09:17Really good.
09:18It's a big one.
09:19Beautiful.
09:22Oh, there's another one.
09:24Oh, yes.
09:26How was that?
09:27It was fine.
09:29Yeah, I mean, it's very hands-on.
09:31But I like fish and chips,
09:33and that's what you do to get fish and chips, right?
09:35It's only sensible,
09:36if you're going to eat this stuff,
09:37to be prepared to catch it,
09:39kill it, and clean it, yeah?
09:43I've never done anything like this, ever.
09:44I've only ever caught one fish before.
09:46Yeah?
09:46Five-inch gudgeon.
09:48I think that's a hot dog.
09:49That's a hot dog?
09:50It's actually a hot dog, yeah.
09:51All right.
09:51Fish and chips for you, my friend.
09:53Caught some fish?
09:54We caught some fish, yeah.
09:55Captain.
09:56Really good.
09:56Oh, yeah.
09:57I will not go hungry in bed tonight.
09:58That's good.
09:59Neither will I.
09:59It's not just locals that benefit from the bounty found here.
10:04In March 2025,
10:06Britain and the Faroes struck a deal
10:08that gave UK fishermen
10:092,000 tonnes of fishing opportunities in these waters.
10:13So it's very possible that one way or another,
10:16your dinner tonight might have been plucked
10:18from shipping area Faroes.
10:21Well, that was a great morning, Al,
10:23fishing from the Faroes,
10:24catching cod and haddock.
10:26Well, I didn't know we weren't going to get any cods out.
10:27It looked like we were only going to get seaweed for a bit.
10:29But that's just everyday stuff for these people
10:31who battle against sea and elements
10:34and the elusive fish itself.
10:37We're going to have fish and chips for lunch.
10:44Fishing teaches patience and resilience
10:54and a faith that tomorrow will be a brighter day.
10:57For many in the Faroes,
11:00where over 80% are members of the National Church,
11:03Christianity has been a guiding light
11:05when the seas have turned stormy
11:07and the sky's dark.
11:11There are 62 churches across the islands,
11:14most of them located right next to the sea
11:16so that sailors could easily find them.
11:18A bit of a busman's holiday for me,
11:23I've come to the magnificent Christian Kyrkjön
11:25in the town of Klaxvik.
11:32Consecrated in 1963 and seating 1,000,
11:36it's the largest church in the Faroes.
11:39Inspired by ancient Viking halls,
11:41it features an enormous fresco of the great banquet.
11:47Marianne is the minister here
11:48and she's given me the best seat in the house
11:50for her Sunday service.
11:56Enjoy the service.
11:58I hope you'll have a good time.
11:59It's so nice not to have to do anything.
12:01No, even if you might not understand everything in Faroes.
12:04And I will hear it and I love the songs.
12:05Yeah, and it will be a good experience.
12:08Sure.
12:09Yes.
12:09Thanks.
12:17Despite understanding absolutely nothing of the service,
12:20I was still able to take comfort
12:21in the cadence and rhythm of Marianne's words.
12:24It is heartening to see such a good turnout
12:40on a sunny Sunday morning.
12:42Thank you, Marianne, for your hospitality.
12:57Was this a typical Sunday service?
13:00Yes, you can say so.
13:01Yeah.
13:02In lots of communities all around the world
13:04where people go out to sea,
13:06often religion is important.
13:08Is it because it's a dangerous life to go to sea
13:11and people want something to speak to that sense of danger?
13:15Where you go on the Faroe Islands,
13:17you will always see the sea.
13:19You'll always be reminded of, you know,
13:22nature and the islands are very small
13:25compared to the huge ocean around us
13:27when the weather is really bad.
13:29There's nothing we can do.
13:31We can only seek shelter.
13:33Yeah, a safe harbour.
13:35One thing I've noticed in Faroese churches,
13:38well, Scandinavian churches, Nordic churches,
13:40there's a boat hanging from the ceiling of the nave.
13:43Yeah.
13:44When the architect was drawing this church,
13:48he knew that the Faroe Islands
13:50was very close to the sea, of course.
13:54He wanted to have that expressed somehow in the church,
13:58as we can see in the window gables.
14:00And with the organ,
14:02it's like drawn as a boathouse,
14:06as we can see down by the shore.
14:08But this one is very particular.
14:10It belonged to the rectory in Via Raya.
14:14And that rectory had two boats.
14:16One for people who didn't afford to have a boat
14:18so they could go out and fish.
14:21And then there was this boat
14:23that was for the priest to be transported in
14:27around the islands.
14:29But nowadays, we drive around in our cars,
14:32much more convenient.
14:33But this was before the tunnels and all the cars.
14:36So that was really important.
14:37That was a sign not only to the priest could get around,
14:39but also poor people could come.
14:41Too.
14:42That's very practical.
14:43I love that.
14:43That it's for the spiritual needs,
14:45but also for the material needs.
14:46Exactly.
14:47It's also within the churches, you know,
14:50usually a metaphor about the church is the ship.
14:52And the ship is, like, sailing across the sea
14:56and the great ocean in all kind of weather.
15:00And sometimes we also use the metaphor for the humans
15:04that we are sailing over this great ocean of life
15:07in all kind of weather.
15:09That's a very moving experience for me
15:23to be part of a service here in the Pharaohs.
15:25And also as a parish priest myself,
15:27but of a landlocked little parish.
15:29It's so different here because of that interaction
15:31with water, with waves, with storms, with turbulence,
15:36and the way that shapes life and indeed takes life.
15:38It's why I think the church plays such an important
15:41and continuing part in the lives of the people who live here.
15:54Faith is a spiritual armour here in the Pharaohs,
15:58protection against whatever the ocean may throw at you.
16:02But this is a practical nation too.
16:04And unsurprisingly, for a land whose very name means sheep islands,
16:09wool has been vital in the battle against the elements.
16:14I've come to the capital, Torshaven,
16:16to discover how the woolen fisherman's jumper
16:18made the leap from survival gear to style statement.
16:21Oh, wow, well, knitwear shop in the Pharaohs.
16:30It's not surprising it's a great centre for knitwear,
16:33but this is just extraordinary.
16:35Look at that.
16:36Blimey.
16:37It could be Paris.
16:38It could be Milan.
16:40It could be New York, but it's Torshaven.
16:42Extraordinary to see this sort of thing in, well, you know,
16:47Ireland in the North Atlantic.
16:49It's not the kind of place you expect to see work of this originality.
16:57Oh, this is the stuff.
16:58Here we go.
16:59Traditional Pharaohese knits.
17:00You've seen it all.
17:01Sarah Lundt and The Killings, you were, do you remember?
17:04This is what I'm looking for, I think.
17:06When hit Danish crime show The Killing
17:10clothed their main character in a Pharaohese fishing jumper
17:13from designers Gurren and Gurren,
17:15it catapulted them onto the world stage.
17:19Gurren Rockfadottir is one half of the company.
17:23Hello, Richard.
17:24Hi, Richard. How are you?
17:25Hi.
17:25Nice to see you.
17:26Nice to see you.
17:28Amazing shop, amazing designs, amazing colours, amazing techniques.
17:33My eye was immediately drawn to these,
17:34and are these the more traditional kind of Pharaohese knitwear?
17:38It is.
17:39And made in 100% Pharaohese wool.
17:41You can call it dry, some will call it itchy,
17:46but this is like the natural Pharaohese yarn.
17:48This is how it behaves.
17:49And we just love the quality, the colours.
17:53Some would say a white is a white and a brown is a brown,
17:56but for us it's the white of the Pharaohese sheep,
17:59it's the dark brown of the Pharaohese sheep.
18:02It's very special with the colours.
18:04There are 70,000 sheep in the Pharaohes,
18:08that's 16,000 more than people,
18:10and they've been bred over centuries
18:11to make the wool warm and water-resistant.
18:16It truly is an iconic garment, isn't it?
18:18A Pharaohese jumper sweater.
18:20Yeah.
18:21And were they originally knitted for people
18:22who were seafarers working at sea?
18:24The original Seamus sweaters, they were made to survive on sea.
18:28Exactly.
18:28So they're really, really dense and really thick
18:31and actually water-repellent
18:34because there's a lot of lanolin, natural oil in it,
18:38so you can actually smell the lamb in it still.
18:42I love that smell so much.
18:43Yeah, yeah, so it's completely natural.
18:45It's not, no chemicals, it's not dyed or anything.
18:49And the patterns, are they, do they tell you something?
18:52Would they tell you where in the Ferris ones?
18:54The patterns, there are a lot of different patterns
18:57and some from different villages
18:58and some kind of colours they use in different families and so on.
19:03Well, it would be rude not to at least try one on.
19:07That's beautiful.
19:08Yeah, this is beautiful as well.
19:09And those, I think this one is, this one's bigger.
19:12You should try this one.
19:13Yes, thank you.
19:14I smell the lanolin in there.
19:16Yeah, yeah, it does.
19:18And that's also why it's actually, it's self-cleaning
19:23because it's so much oil in it, so you just hang it outside.
19:27You don't have to, you don't have to wash it, actually.
19:30Very seldom, yeah.
19:32I think it fits right.
19:33Yeah, that's, yeah, that's, that fit is good.
19:36Yeah.
19:38Oh, good, I love it.
19:45Yeah, that would be the good, that's a good size for you.
19:49Yeah, you can see.
19:50That's really lovely.
19:52The fisherman's jumpers have a long history
19:55and they're closely sewn up
19:56in the tradition of the Ferroese knitting circle.
19:59Gurun has invited me to join her group
20:03in her home on the outskirts of Torshaven.
20:06Hey, hey.
20:08Hey, hey.
20:09Yeah, we're at the Richardson.
20:11Can we have one?
20:12Yeah.
20:14So this is a typical knitting circle?
20:17Sí, sería una nifera círculo.
20:21También puede ser gente de diferentes años.
20:26Pero muy amigos, muy cercanos.
20:29Me parece que estás como si estás viendo frienes,
20:31como si estás viendo.
20:33Muy ofteno cuando decís que son de una nifera club,
20:37sabes que son tus amigos.
20:39Muy ofteno en la misma nifera club de muy joven,
20:43hasta el fin de los días.
20:45Y es una tradición de anciana?
20:47Es una tradición de anciana.
20:49Mi mamá y mi granamada,
20:51tenían una nifera club,
20:52así que ha llegado al menos 100 años.
20:54Es también una oportunidad para mujeres,
20:56cuantos y sus padres,
20:57estaría en el mar,
20:59y estaría juntos.
21:01Sí.
21:02Yo creo que esas nifera clubes
21:04comenzaron mucho cuando los hombres
21:06comenzaron a ir fishing
21:09por mucho tiempo,
21:10que cuando los sloops llegaron
21:12en el late 1800.
21:14Yo creo que en ese momento
21:16eran como villas,
21:18con casi solo mujeres y niños.
21:20No había comunicación,
21:22claro,
21:23entre la casa y los sloops
21:26cuando salieron,
21:27y las mujeres solo podían mirar
21:29al horizonte
21:30para ver si el barco estaba llegando.
21:32y todos estaban muy preocupados
21:34a ver si sus hombres o sus hijos
21:38estaban allí.
21:39Y, en realidad,
21:40se podía ver
21:42el patrón de los sloops
21:43antes de ver su cara.
21:45los patrón de los sloops
21:47y los patrón de los sloops
21:48y los patrón de los sloops
21:49de la vida.
21:51Es increíblemente
21:52para imaginar
21:53generaciones de faroís
21:54mujeres
21:55knitting jumpers
21:56para sus padres
21:57y hijos
21:58y los patrón
21:59y los patrón de los sloops
22:00y los patrón de los sloops
22:01son los patrón de los sloops
22:03частos
22:19a las legiones
22:20de los casios
22:21A cada dos
22:21de sus compañeros
22:23son arguments
22:24van a estar
22:25yرت 2000
22:26de la edición
22:26para todas
22:27son
22:28en Rock
22:28dumping
22:29A themir
22:30es lo que
22:31sí
22:32Cuando yo era un niño en la escuela, no quería jugar fútbol.
22:37Quería mezclar con las chicas, y me permitía un poco.
22:40Hace años, hice un poco de mezclar, pero me olvidé.
22:45¿Puedo tomar un poco?
22:46Sí.
22:50No quiero arruinarlo.
22:51¿Qué hago?
22:53Si lo hago como yo,
22:56under,
22:57alrededor,
22:59juntos,
22:59y empujo.
23:00Oh, you make it look easier.
23:03You're going to have to do misclar.
23:04Yep.
23:04So, under.
23:05Under, yeah.
23:07And then...
23:07Oh, stupid thing, get around.
23:10Sorry.
23:10Yeah, yeah, yeah.
23:11Yeah?
23:13And then this one goes...
23:15Yeah, and you will pick it up with this one.
23:18There.
23:18There.
23:19Yes, and you will throw this off.
23:20Just like that?
23:21Yep.
23:22Hey.
23:22And I just need to stitch?
23:23Yeah.
23:24Well, now I'm motoring along.
23:26Yes.
23:27I think it'll be a while before my knitting is on the racks at Gurun and Gurun,
23:34but my younger self would be very happy at finally being allowed into the knitting circle.
23:39In shipping area Faroes, you'd be forgiven for assuming that with 54,000 people across 18 islands, boats are the main means of travel.
23:56But not so.
23:58In the 1960s, the Faroes began an ambitious tunnel project.
24:02Today, 23 of them connect the islands together.
24:06The longest is the Aesteroi tunnel.
24:09It's a hypnotic seven miles long and contains the world's only undersea roundabout.
24:16At its deepest point, it's 187 meters below the sea and connects the islands of Stremoy and Aesteroi.
24:29Which is where I now emerge from the depths of the tunnels.
24:32The weather seeps into every facet of life here in shipping area Faroes.
24:39Every path unveiling a dramatic landscape, a crashing sea, a mask of fog and mist.
24:46It almost begs one to write a song.
24:48But don't worry, not me this time.
24:50I'm meeting Jon, the lead singer of doom metal band Hamford, singing entirely in Faroese.
24:58Their songs are inspired by the dramatic landscapes of their homeland.
25:04Hi, how are you?
25:05I'm good, I'm good.
25:06By day, Jon is a biologist for the Faro Islands National Museum.
25:14Oh, the fairy bridge, I should make a wish.
25:16Yeah, well, there's not much to wish for on such a beautiful day.
25:21So lovely. And your home town?
25:24Yes, this is my backyard, where I grew up, more or less.
25:30Well, no wonder you became a naturalist, Jon.
25:32Well, that's right to the right leg, as they say in the Faroese.
25:36And as a naturalist, which is, of course, your day job, birds, your specialism, I know.
25:47Do you see a natural world that's thriving and bird species that are doing well?
25:52What we observe today, we're observing a loss of biodiversity and we're seeing populations
25:58dwindling here in the Faroes. We need to protect and be vigilant about our nature.
26:03You need to be tough, you need to be resilient to survive in the Faroes.
26:07Whether that's nature or human culture, whatever it might be,
26:11it can sometimes be a harsh environment and you must adapt, yeah?
26:14Exactly. That's what people have done here.
26:17Of course, there's a certain amount of fighting the environment, fighting the climate.
26:22Well, I mean, you can see it's a landscape where Norse myths would fit very well.
26:26You have this dramatic scenery, you have that incredible force of dynamism and volatility of weather.
26:32It creates a certain kind of story, a certain kind of culture.
26:36Tell me about doom metal. I know about heavy metal. I know about thrash metal.
26:40I know about death metal. What is doom metal?
26:42Well, you know Black Sabbath. Everybody knows Black Sabbath.
26:44I think we developed doom metal from Black Sabbath's early days.
26:49The really, really heavy, dark and mournful sounds, slow rhythms.
26:55That's the key of doom metal.
27:11Why does that resonate in the Faroes especially, do you think?
27:14When speaking of the elements here, we've had the winds and the rains and the storms.
27:22And people who have braided these elements have really had their struggles and there's been tremendous losses.
27:28Our last album was focused on a wailing tragedy back in 1915 in February,
27:34where 14 men lost their lives and these were all young men below 30 years of age.
27:41And the whole village was practically lame for years.
27:48To truly get to grips with Hamford's music style, I feel I need some inspiration.
27:53So Jan's brought me to one of the cathedral-like fjords that dominate the landscape here in the Faroes.
27:58I want to know about the band. You're the lead singer of them.
28:03Forgive me, my Faroes. I want to say Hamfair.
28:06Oh, that's pretty much perfect.
28:08And what would you say?
28:08Hamfair, yeah.
28:09So it wasn't perfect. You want to say Hamfair.
28:13If I were to come to the Faroes and I would bump into the Prime Minister and say,
28:17I'm really interested in Faroes doom metal, they'd go, well, or she would go Hamfair, of course.
28:22Yep, I think so.
28:23They would?
28:24If, yeah.
28:25Talk me through a beastly growl.
28:28Well, there's many ways to do it, but I focus a lot on the death metal growling,
28:34which is quite deep and roaring.
28:36Can we have a go?
28:37Yeah.
28:37Can you show me what you mean, first of all?
28:39I can definitely try. Should we do it out into the fjords?
28:42Well, yeah, and if you could make a whale come, that would be better.
28:46I think so.
28:46Okay.
28:47It has happened. All right.
28:54Do that again.
28:55Now you go.
28:58Oh, it's on my throat.
28:59Yeah, I can hear it.
29:01I'm going to get it up there.
29:02Yeah.
29:06I can't do it.
29:07But you're using your throat too much.
29:08I don't know how not to.
29:09No, exactly.
29:10You have to think of it not as a tonal thing, but as more like a visceral thing.
29:18From here?
29:19So, yeah, it comes from here. So you're pushing just enough air up, but you're not using your throat.
29:24You're thinking of, like, you're tearing a little bit up your roof, the roof of your mouth, like.
29:28You sound very Viking-y, that's for sure.
29:39That is a little bit of Viking. Well, actually, all my heritage is from Kettering, which is not very Viking at all.
29:44I'm really fascinated listening to the way you're singing on recordings. You go from a quite high lyrical voice to that, Royce. And how do you do that?
29:51Well, I think there's nothing really obstructing. They're not obstructing each other.
29:57Okay. So they can, they can actually, I can switch between quite quickly.
30:04Like that.
30:08I mean, I can hear I'm pitching, but it's all here.
30:11That second part was perfect.
30:13That was quite head voice, wasn't it?
30:14Yes.
30:18That's amazing.
30:19I'm enjoying that.
30:19Yeah?
30:20Yeah.
30:20Whilst it's a million miles, and indeed years, away from my days on top of the pops,
30:28it's impossible not to see how this landscape inspires such dramatic music.
30:38The area forecasts for the next 24 hours. Viking, North Utsia, South Utsia, 40s.
30:45Good, occasionally poor at first.
30:47Here in shipping area pharaohs, they might be small, but when it comes to fishing, they are mighty.
30:57The pharaohs are now a major international player in seafood, and one of the largest fisheries nations in the world.
31:05And in the UK, we import around 164 million pounds worth of fish and seafood from the pharaohs.
31:11To cope with the global demand, the pharaohs are now leading suppliers of farmed fish.
31:18I've come to a hatchery on Bordoi Island, about 29 miles north of Torshaven.
31:24Hi, Runa. Nice to see you.
31:25Shall we look at our facility?
31:27I'd love to see it.
31:27Thank you.
31:31Salmon is key to the pharaoh's success.
31:33It's almost half the country's total exports.
31:36Runa is the freshwater director at Bakkerfrost, one of the big producers here.
31:42And it's his job to look after the salmon from egg to 18 months old.
31:46Oh, wow.
31:47Dimey.
31:47Like the name suggests, the salmon are incubated and hatched on site.
31:53Once they reach around 0.2 grams in weight, they're moved here to what is called the first feeding room.
32:00They are really tiny, and then they grow to around 5 grams, which will take around 12 weeks.
32:06And then we put them into the next stage.
32:09So they're here for 12 weeks to grow?
32:10To grow and get fed, and that's it.
32:13Just being happy, hopefully.
32:16They look lively.
32:17They are quite lively, and they are, especially in the morning when they're really hungry,
32:21they really jump for the food.
32:23So we go up the stairs here, just so we can see down on the fish.
32:27Right.
32:27Oh, blimey.
32:28Correct.
32:28How many in this tank?
32:29In this tank, there would be around 200,000 fishes.
32:33And I noticed that the water's circulating, and that's kind of mimicking the kind of current
32:39the salmon would be?
32:40That's correct.
32:41So they're as close to their natural life as you can get?
32:43Absolutely.
32:44Where the deposit, I noticed there's food being deposited here.
32:47This is where the deposit food.
32:48Food will come from a bite picker silo into these smaller ones.
32:51Are there 12 big tanks?
32:52There are 12 big tanks in this whole area.
32:54So how many fish?
32:55There will be around 3.2 to 3.3 million in this unit here altogether.
33:04So you need to be this big for 3 million fish of this size.
33:07When they get bigger, you need more room.
33:09We continue to the final stage in the hatchery process, not forgetting to don yet another fleece.
33:17I think I preferred the blue one.
33:18These are the biggest tanks.
33:21They are 1,200 cubic each.
33:24And we would have in each tank around 100,000, 120,000 fishes that will grow to around 500
33:31ground before they go to sleep.
33:32So this is where we put the fish to sea from.
33:34They're so lively.
33:36They are lively.
33:37They're energetic.
33:37Yeah.
33:39So these tanks are much, much bigger.
33:42So this is the last stage.
33:43This is the last stage.
33:45They swim here for the last, say, around 12 weeks before we smaltify them.
33:51And then they will be around 500 grams and we put them to sea.
33:55Smaltifying is a process that occurs naturally in a salmon's body, preparing them to migrate
34:00from fresh water to salt water.
34:02So your job is to manage as much of every step of the way as you can.
34:08See, so what you're doing is very Faroese.
34:10You are adapting to environments and doing what you can to make the best living you can.
34:15Yeah.
34:15From sea, from fish, from markets.
34:18It's what Faroese people have always done.
34:20Always do.
34:21We're really, yeah, really flexible and adjusting to whatever environment we might come.
34:29At 18 months old, their time at the hatchery will be complete
34:33and they'll be ready to begin the next stage of life out at sea.
34:45Inspired by the youthful energy of the smalt I saw back at the hatchery,
34:49I too have made the epic journey from fresh water out to sea.
34:55I'm on board the Hansa Bacca, one of Baccafrost's well boats.
34:59At 76 metres long, it can carry 450 tonnes of live salmon.
35:04We've just arrived at one of the company's farms to our sail from harbour.
35:13There are farms like this in 20 fjords through the Faroese,
35:16and the salmon arrive here at around 18 months old.
35:19It's the next stage in the process, where the salmon mature for market in pens suspended in the sea.
35:28So I'm looking down into one of those giant pens,
35:31which contains the fish that are ready to be transported back for processing.
35:36But what the guys on the platform have done is they've put a net in there,
35:39and they're kind of corralling the fish towards the boat.
35:43The net helps to nudge the salmon towards three huge pipes attached to the ship.
35:48Kind of like a hoover, a giant hoover, but a gentle hoover,
35:51that makes sure the fish aren't harmed in any way,
35:54because you need the fish to be perfect, obviously, for market.
35:57And so as those nets close in, the fish are coming, they're leaping, you can see them,
36:03are coming closer and closer to the nozzles.
36:05Salmon like to swim against current, they're athletes among fish,
36:10and so they kind of use the salmon's own natural ability to get them into the tanks
36:15and then back to the shore for processing.
36:17I really want to get down there and have a closer look at how this works.
36:23The pens are 64 metres in diameter and hold around 80,000 salmon.
36:29So I'm right down by the pen now and it's absolutely writhing with fish,
36:33and I'm going to see if I can get one for you to see.
36:44Oh, it's heavy.
36:47The seas around the pharaohs are some of the cleanest in the world
36:50and they maintain a steady temperature all year round.
36:54Perfect conditions for salmon.
36:55Oh, Jesus Christ.
37:00It's really heavy.
37:02There we go. Thank you very much, Jon.
37:06Thank you.
37:07Wow, what an amazing animal.
37:09What you can see about it is that these are healthy fish
37:12and he looks in great shape.
37:15I don't want to get him out there, Jon.
37:16We can put him back in, I think.
37:17Yeah, let's put him back in, can we?
37:20Yeah.
37:23Oh, my God, it's so heavy.
37:27Thank you, Alan, thank you.
37:29I mean, they're amazing animals, aren't they?
37:31I didn't realise they were so strong, yeah.
37:34And these are healthy fish.
37:36That's the important thing, is that they're healthy.
37:38Once on board, the fish will go to Bacofrost Processing Facility,
37:45where they'll be gutted, filleted and packaged.
37:51Ready for the world.
37:54We've got support vessels, we've got a huge ship here,
37:57we've got amazing tech, amazing skill, amazing investment,
38:00and it's very far, I think, from what Andrew and Jan were doing
38:03in their little boat the other day, where we were catching cod and haddock
38:07on a hook and line.
38:08What they were doing seems, well, not that different
38:10from what their forefathers were doing going back for generations,
38:14and maybe that's kind of at the heart of what Fishing in the Faroes is about.
38:19But I'd argue that this is really an extension of that.
38:22It's people using their ingenuity, their know-how, their skill and their sheer persistence
38:28in the face of all kinds of challenges to do what they have to do,
38:32to bring fish to market, to put food on tables and money in pockets,
38:36and to keep life in these islands viable.
38:46It's become clear to me that living in shipping area Faroes
38:50is about much more than merely surviving.
38:52This is a place where traditions adapt to become skills,
38:57which then transform into something fresh and new.
39:01I've come to a floating bridge just outside Torshaven to find out how the Faroe Islands
39:07have managed to become a Michelin-starred foodie hotspot.
39:11Sebastian. Hello. How are you?
39:13Oh, I'm really well. Welcome.
39:15This is amazing. This is beautiful, huh?
39:17This is like Lord of the Rings. It's Wagner in Game of Thrones.
39:21It's like a mythical landscape.
39:23This is something unique. This is something beautiful.
39:26Sebastian is the head chef at Rest,
39:28a Michelin-guide restaurant specialising in Faroes-inspired food.
39:33A diver delivers his catch here three to four times a week,
39:37meaning this is probably the most picturesque larder I've ever seen.
39:43The sea quality is so beautiful.
39:45Are you ready to jump in?
39:46I'm not going to jump in, but I want to see what you're going to pull out of that sea.
39:50Just be careful, please.
39:51OK, I'll go first.
39:52So, what happens here, our diver takes all the seafood and shellfish
39:58from around the islands and he puts them in here.
40:01This is basically our walk-in cooler.
40:03He just leaves it for you?
40:03Literally.
40:04So, he drops in different baskets or nets with a lot of different products.
40:10Yeah.
40:11This might be.
40:12OK, I think I might need some help with this one.
40:16Sure.
40:16No.
40:17Oh, my God, look at that.
40:19They're huge.
40:20This is the horse muscle.
40:22That's the biggest muscle I've ever seen.
40:24Such a specific environment, isn't it?
40:26So, you get very food specific to this.
40:29Look at the size of these things, and they weigh a tonne.
40:32Yeah, yeah, yeah.
40:33Yeah.
40:33Yeah.
40:34It's incredible, huh?
40:35What would you do with this?
40:36For this season, with this ingredient, we are doing a tartelette,
40:40but then we add some preserves from the last year's season.
40:44Yeah.
40:45We try to pickle, preserve, ferment a lot of stuff,
40:49especially from the island that grows in the island.
40:51And then we serve it with a guajillo tartelette, which is a type of Mexican chili.
40:56That's when we put both cultures together.
41:00Well, that's very interesting, because you're not from Faro.
41:03Yeah, exactly.
41:03You're from Mexico.
41:05I'm coming all the way from Mexico.
41:06I've been living already five years in the Faro.
41:09How did you get from Mexico to the Faro?
41:11Because not many people make that journey.
41:13Back in 2019, I moved here the first time.
41:16There was a two Michelin star restaurant back then here in the Faro.
41:19And this is what attracted me, the restaurant, the food, what they were doing.
41:26And then I ended up in this beautiful place.
41:28So I never grew up having shrimps, having fish on a daily basis.
41:34So it definitely, it's something different here for my cooking style, I would say.
41:40Like I said, there are different stuff here.
41:43It's a little bit a surprise always.
41:46He likes to change from place to place.
41:49Let's see what we have here.
41:50Ooh.
41:51What are you hoping for?
41:53Oof.
41:53Oh my goodness, look.
41:55This is, this is something.
41:57Oh my gosh.
41:58Out of this world.
41:59That is just a harvest.
42:02We have a sea urchin right here.
42:05This art, yeah, one of the most beautiful things I ever tasted.
42:11So sweet, so soft.
42:14I don't know.
42:14You need to, you need to really, really just taste like that.
42:18A little bit of, not even salt.
42:20You didn't eat anything.
42:21I've eaten them in France as a great delicacy.
42:24Yeah, exactly.
42:25But I can't imagine what else you would do with them.
42:27They might be probably coming from the Faroe Island.
42:30Like a lot of top restaurants really, really are craving for this ones.
42:34We are actually using them for dessert.
42:37Dessert?
42:38It's our first, uh, uh, sweet dish on the menu.
42:42You're ready to eat, shall we?
42:44I've been ready to eat for about four hours now.
42:48What's fascinating is that Sebastian's restaurant is not an outlier.
42:51In 2017, the Faroe Islands won its first ever Michelin star.
42:58In 2025, the same chef was awarded two stars for his new restaurant.
43:02And there's another place nearby that, like rest, is mentioned in the guide.
43:06If you want top-class food, and I really do, the Faroe's is your spot.
43:16Called off on important restaurant business,
43:18Sebastian has left me in the very capable hands of his team,
43:21who have been cooking up a storm.
43:24Oh, it's my friend, the sea urchin.
43:27Oh, yeah.
43:28We use sea urchin as a dessert here.
43:31So in this shell, what we have is a foam.
43:34We make this by a sweetened buckthorn reduction.
43:38On top, we add a little bit of vanilla sugar.
43:42And then lastly, we hit it with a torch to give it almost a creme boule-style texture.
43:48In this shell, we have our beautiful, fresh sea urchin,
43:51right from the Faroe's delivered this morning.
43:54Thank you.
43:57You a fan of the sea urchin?
43:58I love sea urchin.
44:06Here you are.
44:07Thank you.
44:08Please enjoy.
44:09I'm going to.
44:10I'm sure you are.
44:10Thanks, Chris.
44:11You're welcome.
44:12Right on.
44:23That is sensational.
44:25That is, it's like continents crowding into a tiny, tiny little spoonful of deliciousness.
44:34The sea urchin has this kind of umami creaminess and that long sweetness.
44:40There's that slight crunch from the brulee sugary thing.
44:46And there's something tart, sour in it as well.
44:49It's so good.
44:51It's an extraordinary achievement to do this in this lump of rock in the North Atlantic,
44:57somewhere between Scotland and Iceland.
44:59And yet it does it not by kind of bringing stuff together in a surprising and imaginative way.
45:05It's already here, right?
45:06The sea urchin we pulled out of the sea this morning.
45:10There's flavours.
45:12They're all done with the local ingredients, imaginatively treated in traditional ways.
45:16Pickling, fermentation.
45:18And yet it has a sort of sophistication about it, as well as the utter simplicity of coming from
45:25not further than, I should think, a mile away from where we're sitting now.
45:28But I'm going to eat this now and stop talking because it's just so good.
45:37I've been blown away by my jaunt up to this very northerly section of the shipping forecast.
45:44It's sort of everything you expect and a complete surprise.
45:48Far from being an insular collection of islands sheltering the North Atlantic,
45:52they stand tall and reach outward.
45:56Impossible not to have romantic notions about a landscape like this,
45:59and the pharaoh certainly delivers on that.
46:02But more than that, what I come away with is a sense not of the romantic but of the pragmatic,
46:06and of a very tough, hardy, resilient people adapting to these really, really tough circumstances
46:12and coming up with a life that is quite extraordinary and quite unique.
46:18This Isle of Homes
46:34Gracias por ver el video.
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