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The chef who cooks with fire, Chris ‘Flamebaster’ Roberts, visits Brecon and learns about its long association with the Gurkhas, a community of soldiers from Nepal. Around eighty families have settled here close to the nearby barracks, so Nepalese cuisine features highly in the town! Even the local golf club serves authentic Nepalese food and it is here that Chris meets chef Manoj Gurung. After a quick round on the course, Manoj shows Chris how to cook his most popular dish, deep fried dumplings called momos, filled with local buffalo meat.

After that spicy start, Chris looks for somewhere to drink and discovers a family of gin pioneers who use the Bannau Brycheiniog landscape as their inspiration. Julie and her daughters Heidi and Naomi use water from the local caves to make their unique gins, which are also aged underground.

Chris then uses the gin for his next dish – barbecue-smoked local trout with a gin-infused glaze, cooked on the banks of the River Usk.
Following the Usk to some very fertile ground, Chris’s next stop is at Sobremesa where he meets Spanish producer Adrien and his wife Alys in their organic berry field and orchard. Here, they make use of the unique climate to grow all sorts of fruit to flavour their funky natural ciders and beers.

After sampling a few tasty beverages, Chris is inspired to use the fruit from the farm to make a stunning tarte tatin dish. First, he takes a short trip up the road to Talgarth Mill where local grains are milled in a traditional eco-friendly way. There he meets head baker and pastry chef Alex who shows him how to make a puff pastry for his tart using the mill’s wholemeal flour.

Back at the orchard Chris fires up his outdoor oven to make the tarte tatin, using all the ingredients that he’s gathered from within walking distance.

To find inspiration for his final cookout Chris heads to local boy Owain Hill, whose multi award winning locally produced burgers have helped put Brecon on the map. They get to work experimenting with some Nepali spices and sauces to create a stunning Nepalese-inspired Welsh lamb burger.