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Chris ‘Flamebaster’ Roberts’ next stop on his foodie journey across Wales is Conwy. This old medieval town is steeped in food history. First up on the menu is the number one local delicacy – the Conwy mussel. Chris cooks them in spectacular fashion, balancing dozens of mussels on a big wooden board, covering them in hay and setting it alight. Apparently it’s the traditional way to do it on the west coast of France.

Chris visits chef Nick Rudge at his restaurant Jackdaw. Trained by superstar chef Heston Blumenthal, Nick knows his stuff. With a focus on fresh, local produce, Chris joins Nick on a forage that’s literally on their doorstep, as they go hunting for wild shrubs on the muddy shore by the restaurant. The pickings are taken back to the restaurant to be used in a variety of dishes, the highlight of which is local Welsh lamb.

Just a bit further down on the waterfront is another Conwy institution. Parisella’s is an Italian family business selling their own ice cream. Chris meets Irena, the 95-year-old matriarch at the head of the family, and samples one of their 25 amazing flavours.

There’s another sweet foodie paradise in town with an Italian heritage: Mark Baravelli is a master chocolatier, and high-end customers for his exquisitely crafted chocolates include Fabergé and Fortnum and Mason. Chris uses Baravelli’s gorgeous ingredients to make his all-time favourite sweet treat - a silky burnt chocolate cheesecake.

For the final feast Chris visits a free-range pig farm to get some fine locally-reared Welsh pork and sets up his BBQ in the garden of a local wine shop. Here he gathers all the foodie friends he has made during his visit to Conwy to enjoy his spectacular low and slow smoked medieval porchetta, infused with locally-produced mead.