In his hometown of Caernarfon, Chris cooks a tasty beef and oyster pie and stunning brisket buns, and goes fishing for a barbecued mackerel dish. He also finds some unusual mushrooms.
In Caerphilly, Chris cooks an amazing Persian/Welsh fusion ox heart flatbread dish, goes supersized with a giant oggie and makes a massive Welsh rarebit with four local cheeses.
In the ancient town of Conwy, Chris discovers a master chocolatier, shows the locals a unique way to cook Conwy mussels using hay and fire and cooks a medieval porchetta.
For his first ever visit to Swansea, Chris cooks a monster steak for rugby legend Alun Wyn Jones and invents a Chinese-fusion faggot dish where modern east meets traditional Welsh.
Chris takes a train to visit Rhyl, a favourite seaside haunt from his childhood, where he makes crab doughnuts, goat lahmacun and a Jamaican-style Rhyl-sourced jerk sea bass.
In Brecon, Chris draws inspiration from the vibrant Gurkha community to create a stunning Nepalese-inspired Welsh lamb burger. He also smokes a local trout with a gin-infused glaze.
Chris 'Flamebaster' Roberts dives into Cardigan’s wild west: oracle fishing, driftwood crab feasts and wood-fired calzones bursting with local flavour.
Chris cooks Wales’s highest pancake on Yr Wyddfa, grills a quarryman’s supper in Dinorwig Quarry and ends with a landmark whole-cow BBQ in Llanberis.
Chris explores the real Wrexham, from historic lager and five-generation fruit farms to vegan pioneers, Portuguese flavours and a fire-cooked feast celebrating local produce.
Chris explores Arberth’s indie food scene, from Spanish tapas and wild Welsh vermouth to Dexter beef, foraging, and a fire-cooked feast celebrating Pembrokeshire creativity.
Chris explores Porthmadog, from Nomi’s Indian-inspired dishes to forest-foraged mushrooms, Purple Moose beer and a flame-seared venison feast at Portmeirion.
Chris explores Anglesey with Halen Môn’s smoked water, wild prawns, unique Damara lamb, a kebab-house takeover and the growers shaping the island’s flavours.
