GusGus Biggi Veira gives me a lesson in Icelandic Food Culture in Reykjavík, Iceland.

GusGus’ Biggi Veira gives me a lesson in Icelandic food culture in Reykjavík, Iceland.


From the louche downtempo stylings of 1996’s Polyesterday to their most recent thrilling recordings on Cologne’s mighty Kompakt label, there’s always been a special place in my musical heart for the tunes of Iceland’s GusGus (rhymes with cous cous).

It’s hard to believe that I first started listening to the collective’s music some 20 years ago, as there’s rarely a month goes by that I don’t find myself enjoying their extensive catalogue at some point. If you are unfamiliar with their music, or haven’t heard them in a while, I’d such suggest that you check out the 15 Ára anthology or their relatively recent Arabian Horse or Mexico albums. 

With this in mind, on a recent trip to Reykjavík I managed to track down co-founder of the group, and producer/programmer extraordinaire (he was the studio genius behind John Grant’s stunning 2013 Pale Green Ghosts), Biggi Veira, and he was gracious enough to meet me for an extended chat about Icelandic food culture.

It’s said that meeting one’s heroes can often disappoint, but I’m happy to report that my hour or so with Biggi was both entertaining and illuminating. I’m just sad that my camcorder ran out of juice at the tail end of the interview! 


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P.S. Here are some earlier Iceland pieces I dug up from way back in 2010 with Chef Thor Eggertson and Chanteur Mugison.


Jamie Drummond

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And sorry for the abrupt ending. Technical issues.