Â鶹Éç

Globe-trotting fire chef Chris ‘Flamebaster’ Roberts goes back to his roots as he takes the train to Rhyl to visit a favourite seaside destination of his childhood holidays. On the seafront he gets his cook on to make some legendary hot doughnuts, served with another staple food of any seaside town – fresh crab. The unusual crab and doughnut dish turns out to be a winning and delicious combination.

Next it’s a visit to a local goat farm run by Sam Kenyon – her ultra-sustainable, nature-friendly practice sells produce direct to customers in meat boxes. Sam inspires Chris to try and convince even more locals to try goat’s rich gamey taste – so it’s kebabs for everyone!
For that Chris needs a lot of bread – and just off the high street in the centre of Rhyl there’s a community training bakery called Use Your Loaf that supports people facing challenges, led by master baker Steve Baxendell. There, dough is made for a Turkish-style flatbread, and once Chris sets up his hot oven in the centre of town he gets ready to make a dish called Goat Lahmacun. This traditional Turkish dish usually uses beef or lamb. With the help of the Use Your Loaf bakery crew, Chris goes into full factory mode to make stacks of these kebabs, before opening the floodgates for the curious, and hungry locals.

Next, Chris heads to a new local restaurant that he’s heard is hitting all the right notes. Chef Charlotte Stanley offers Jamaican dishes bursting with a fresh, authentic and unique flavour in an upstairs venue that she decorated herself and has named Back A Yard. Here Chris learns how she makes her unique Jerk Chicken. The recipe inspires Chris to make his final dish, a Jamaican-style Rhyl-sourced jerk sea bass, with chef Charlotte on hand to give her seal of approval.