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Chris ‘Flamebaster’ Roberts begins his culinary journey around Wales in his hometown of Caernarfon. Situated between the mountains and the sea, it’s ideally situated to reap all sorts of tasty riches. It's world famous for its oysters, and thousands are cultivated here every year to be exported to restaurants all over the globe. But it’s hard to find a single restaurant in Caernarfon selling them. Chris tries his best to get the locals to sample them, and cooks a stunning beef and oyster pie, getting one of his besties in for a blind tasting.

Next, Chris teams up with Steff, whom he has known for 15 years. Before cooking took over his life, Chris was a support worker for Steff, who is now a member of a musical group for people with extra support needs. The group is called Doniau Cudd - Hidden Talents in English - and Chris helps Steff pick a huge chunk of Welsh beef brisket from a local butchers for a big cookout to feed the band. Chris uses his unique medieval cooking tool, the Flamebaster, to add spectacular flaming fat that turbocharges the beef. Chris makes a barbecue sauce and fresh chilli pickle to accompany the mouth-watering brisket buns he cooks up for the eager crowd.

At Ty’n yr Onnen farm, Chris meets producer Gareth, who cultivates magnificent and unusual mushrooms that are sold all over the world. He also sells them to a little restaurant in town called Sheeps and Leeks, where chef Paul and his team use them to make Michelin-level dishes. Chris has a taste of this out-of-this-world flavour explosion.

Fine dining may be a new thing in town, but there’s stunning produce that has always been readily available here. Fisherman Gary is one of the only people left keeping this tradition alive, and he takes Chris out on his boat to try and catch something for a fish supper. For his final dish, Chris sets up his barbecue in the housing estate where he was brought up. He cooks a delicious crispy mackerel dish to feed Gary and his friends.