Cheese & Dairy Workshops (twice-weekly, May – October): from £60gourmet platter

Icelanders have the third largest consumption of cheese per head of population in the world, and a range of local products is available to taste at these workshops hosted by Eirný Sigurðardóttir at her Reykjavík delicatessen. You will also learn about other aspects of the dairy industry and taste the unique Icelandic product skyr, which is similar to fromage frais.   The workshops run on Mondays and Fridays, from 12:00 to 13:30, between May and October, excluding public holidays. The price includes lunch, comprising a selection of Icelandic cheeses and cured meats, salads, bread and crispbreads with skyr for dessert. Private sessions can be arranged for groups. Code: FF1

Cook & Dine (daily, year-round): from £170

Prepare a 3 or 4-course meal with fresh, local ingredients, under the guidance of professional chefs, and then dine on what you have cooked, in these classes which take place at a specially-created kitchen in Reykjavík. The menu changes according to season but is likely to feature fish and lamb. Wine will be served with the meal and you will be given a recipe folder to take away. No prior culinary experience is required. Private classes can be arranged for groups. Code: FF2

Gourmet Culture Tour (weekdays, year-round): from £126

This 5-6 hour tour offers the chance to learn not only about local food and cuisine but also the everyday life of Icelanders. Setting off at 13:00 on a shopping expedition with a professional chef, you will hear about the settlement of Iceland and the development of Reykjavík before buying fish, meat, cheese, groceries and wine.   You then proceed to the chef’s own home, where he will cook you a three-course dinner.   Please note that the minimum of participants for this excursion is two and the maximum is eight. Code: FF3

Food, Language & Folklore (daily, year-round): from £78

These 3-hour sessions, which start at 13:00 and 18:00, provide an entertaining introduction to Icelandic culture, language and cuisine. In the lunchtime sessions, you will learn about the history of baking in Iceland and then enjoy a teatime spread of bread and cakes, while the evening sessions include a meal of hearty lamb soup washed down with local beer. At both, you will have the opportunity to make traditional pancakes, cooked in well-used pans (which could be up to 80 years old!), and served with homemade jam and cream. Code: FF4