Series 2

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.