Chris Cooks Cymru

Chef Chris 'Flamebaster' Roberts visits Brecon and learns about its long association with the Gurkhas, a community of soldiers from Nepal. Chris meets Nepalese chef Manoj Gurung, who prepares deep-fried dumplings filled with local buffalo meat. After meeting a family of local gin pioneers, Chris prepares barbecue-smoked local trout with a gin-infused glaze on the banks of the River Usk. At Sobremesa, the presenter meets Adrien and his wife Alys in their organic berry field and orchard. Chris is inspired to use their fruit to make a stunning tarte tatin dish in an outdoor oven.