All language subtitles for Chris.Cooks.Cymru.2025.S01E04.WEB-DL

I'm Chris, aka Flamebaster.

I'm a chef and I love cooking with
fire.

Flame-basting, baby!

And one thing it's taught me

is that food and fire is a great way
to bring people together.

And I've been lucky enough to travel
the world cooking and feasting

at some of the coolest places on the
planet.

- Man, what you got? Oh!

- But, to be honest, I haven't really
explored or cooked much

around my own country, Cymru.

In this series, I'm on a journey
through Cymru to discover

its food past...

Boom!

..present and future.

Whoa! Wow!

I'll be hooking up with chefs and
local producers...

Nick!

Whoa!

..showcasing some top foodie
destinations...

Whoa!

..and hidden legends who are striving
to protect our food heritage.

And those taking it to the next level.

This time I'm in the city of Abertawe,
aka Swansea.

It has an incredible food history...

- Wow!
- Wow!

- ..and some stunning, innovative
cooking.

Tell them to stop. This is too much
food!

I've lived in Cymru my whole life and,
believe it or not,

I've never set foot in this city
before until now.

Abertawe is Wales' second largest
city,

and it has the country's largest
indoor market,

so this is the perfect place to get
those taste buds tingling.

Oh, those Welsh cakes look good.

You can get pretty much any type of
food you can think of,

but what I'm really interested in
today is one of Swansea's

greatest food traditions.

Here at Abrahams, they've been selling
faggots since 1921.

Yo, Lynda and Stuart.
- Well, hello!
- How are you?

- So nice to meet you.

- You too, Chris.
- Nice to meet you.
- Hello, Lynda.

Nice to meet you.
- You too.

- Welcome.
- Yeah.

You guys have been here for a long
time.

- Oh, one or two years.
- Yes.

- How many years?
- 103.

- Wow.
- Altogether.

Not that I'm that old, you understand?

- She's looking good for that age.
- She's looking good.

Looking good.
- I wasn't here when it started.

- THEY LAUGH

Are these the family photos?
- They are, yes.

And it's always gone through the
generations to the daughters,

but Stuart now has broken with
tradition.
- I've broken the mould.

- Someone's got to. Yeah.

You've grown up with market life,
then?

- This is my playground.
- Yeah.
- You know,

running through here playing touch and
with our water pistols

and people screaming at us.

And I always found it great.

- Amazing, amazing.

So you guys sell a very old Swansea
traditional food staple,

the faggots.
- We do. We do indeed.
- I see some here.

- This is our faggot.
- Wow.

Beautiful caramelisation on it too.
- Yeah.

- You need that crust on the outside.
- Yes.

Yes.

- Essentially, faggots are meatballs,

but this Welsh take on them includes
offal offcuts like heart and liver.

A cheap, meaty treat back in the day.

- Some people like them cold,

but the traditional way

would be mashed potatoes, peas, the
faggots and the gravy.

- What's your favourite way to eat
them?

- Erm, my favourite way is slightly
warmed

and smashed between two slices of
bread.
- Oh!

- I love it like that.
- That sounds like a next level
sandwich.

- 100% sandwich. Faggot sandwich is
stunning.

- I really want to try some in the
market.

- Yes.
- Where's the best spot? Where's your
recommendation?

- If I were you, you would go over to
Janet's Cafe,

which is just there, because she has
them from us.

- Oh!
- So you will be able to try the
faggots.

- Meant to be. Diolch, Lynda.
- Very nice to meet you.

- Diolch, Stuart.
- A pleasure. Thank you, Chris.

- Big love, big love.

- Thank you.
- Take care.
- Thank you.
- See you soon.
- Take care.

- Janet's Caf is right at the heart of
Swansea Market,

and it's a popular place to meet and
mingle.

The food is as famous as Janet's warm
welcome...

Hey, Janet!
- Hello!

- ..but I'm here for one reason, and I
can smell them already.

I'm very excited to try the faggots
you get from the Abrahams.

- Yes, yes, they are very, very famous
in here.

We can have the mash or boiled potato.

- Mash, please.
- Mashed potato?
- Yeah.
- And gravy?

- Yeah, fully loaded on the gravy.

- OK.

All right.
- Diolch, Janet.
- All right.
- Thank you.

I'm absolutely starving,

and I can't wait to tuck into this
all-Welsh delicacy.

- There we go. Faggot and peas.

- Yes, Janet.

- There you go.
- Wow, diolch.

- Thank you.

- Oh, that smell is beautiful.

Nice caramelisation on the outside.

Nice, soft and juicy on the inside.

Mm!

Beautiful, rich, meaty.

All that rendered fat and flavour from
the faggots is in the gravy.

Wow!

And I love the texture. It's just
really soft.

You squash it down, it's kind of like
a pate.

This is Swansea soul food on a plate.

Later, I'll try cooking my own take on
the faggot,

but after that meaty treat, I'm
craving another local delicacy.

The coast here is home to some of the
world's finest seafood,

including tiny shellfish that are
steeped in Swansea history -

the cockle.

Love them or hate them, they're sold
in their millions

and exported all over Europe,

and there's one place turning this
humble little mollusc

into something scrumptious.

I'm on my way to The Shed, a top
restaurant on the waterfront here.

It's the brainchild of Swansea-born
chef Jonathan Woolway,

and I can't flippin' wait!

Yeah!

After 16 years working at the
prestigious St John Restaurant

in London, one of my favourite places
to eat,

the prodigal son's returned home to
open his own place.

Yes, Jonathan.
- Hi, Chris.

- How are you, Chef?
- Very well. How are you?

- I'm so excited. Can I come to the
kitchen?

- Yeah, come on in.
- Yes!

Jonathan was born and bred here,

and his pride in the area shines
through

in his constantly changing menu.

Regional produce in their seasonal
prime is the centre of attention

on every plate,

and I'm here to try one of his
bestsellers.

Woo! I am the luckiest man in Swansea
today.

A one-on-one masterclass.

- The cockle croquette.
- Cockle croquettes.
- Yeah.

- The croquette originated in France,

croquer meaning crunch,

and these golden deep-fried nuggets
can be filled with anything

from meat to mushrooms.

But here, cockles are the star of the
show.

So here are the golden little nuggets
of love.

- Yeah, that's it.
- Ooh! Smell good.

- Straight from the market this
morning.
- Nice.

- And they're the perfect size for
the, erm, for a croquette.

- Yeah.
- Yeah, they're lovely in there.

I'm just going to get our butter going
here.

We're going to sweat our leeks in
there.

- So have you grown up eating cockles
in Swansea, Jonathan?

- Oh, yeah, yeah.
- Yeah?
- Walking round the market

and, yeah, you get your... ..get your
tub, your wooden fork.

It's sort of like my childhood in
breadcrumbs, really.

- I love it.
- One bite of my youth.

- To the fried leeks,

Jonathan adds salt and plenty of white
pepper,

before adding flour, and a mix of milk
and cream

to make a thick bechamel sauce.

Wow, and if you could smell what I'm
smelling now, you'd love it,

and the cockles aren't even in yet.

CHRIS CHUCKLES

It's a very healthy cockle to bechamel
ratio.

- You can see we're not...
- It's fully loaded.

- ..we're not tight with the cockles.

- He rolls them to shape and dips them
in breadcrumbs,

before a quick bathe in hot oil turns
them into scrumptious treats.

Look at those beauties.

Wow, Jonathan.
- All yours.

- Whoa!

They are beautiful.

Beautiful!

Mm. Oh!

Mm!
- Simple, but nostalgic.

- Jonathan!

Light, crispy, crunchy crumb.

That bechamel is, like, the most
velvety, smooth bechamel

I've ever had.

And then the meaty, salty cockles just
popping, exploding.

- Thank you. Thank you.

We're very proud of them.

- But Jonathan won't let me go without
sampling

some more locally-sourced dishes.

Yes, Chef.

Lamb's heart salad,

a very underrated and super tasty cut
of meat.

It's so tender.

Oh, thank you.

Potted crab with a home-made grilled
flatbread...

Stunning. Stunning dish.

..and traditional Welsh cakes cooked
on a griddle

made by his grandfather when he worked
down the coal mine.

Jonathan, big love. Amazing.

- Thank you. Thank you.

- It's just the best Welsh cake I've
ever had, mate.

HE LAUGHS

After that stunning taste of Swansea,

I'm itching to get my cook on,

and later, I'll be preparing something
special

for a really special Welshman.

Local hero and rugby legend Alun Wyn
Jones was waiting for me.

But before I fire up the barbecue,

a quick pit stop to pick up some of
the best beef in Wales.

- Oh, mate!

- On the outskirts of Swansea,

Olly Woolnough's aged beef sells out
in minutes online each morning,

so he's let me come in early to get
first dibs on a steak for Alun.

But this privilege does come with some
conditions attached.

Looking sharp, looking sharp.

It's like a waistcoat or something! HE
LAUGHS

Yeah!

Woohoo-hoo!

Olly, it's like opening the door to
beef Narnia.

Wow!

Here in his ageing chamber, the beef
is matured

with Himalayan salt blocks that
intensifies the flavour

and tenderises the meat.

- We don't go for vanity ageing, like
90, 100, 120 days.

We don't feel the beef needs it.

We do it when it's ready.

- Yeah.
- Because...
- I love it.
- ..like me and you, like everybody,

we're all different.
- Yeah.
- You know?

Like, that loin there's got more fat
than this loin here.
- Yeah.

Olly prides himself in using old
ex-dairy cows for his beef,

which is quite unusual here in the UK.

- I think the flavour has more
character, more depth of flavour,

and the fat tends to have so much more
taste to it as well.

- Big up for you for taking their
produce to the next level

with your love and care.
- It's all about nurturing.

- These are your babies, are they?
- They are my babies, dude.

And I've got one of your babies here.

- Oh, this one?
- This one's your baby.
- Woohoo-hoo!

Wow.
- That is for you, sir.

- Wow!

This huge ribeye will be fitting for
big man Alun Wyn Jones.

He is in for a treat.

Now looks like I'm holding up a
trophy.

OLLY LAUGHS
- I think she's done Wales justice.

- Yeah, yeah. I hope I do you justice
when I cook it.

- CHRIS LAUGHS

Olly...
- All love.
- Big love, big love.

With my mighty cut of steak,

I'm heading to the other side of
Swansea,

to the Pier at the Mumbles,

where Alun grew up and still lives.

Yo, Alun!

- Here he is.
- How's it going, mate?

- Very nice to see you.

- This sporting legend not only
captained the Swansea-based Ospreys,

the Welsh national team and the
British Lions,

but he's the world's most capped
player of all time.

He's passionate about food, and since
retiring from rugby,

he's only gone and started his own
rum-making business.

How cool is that?

So I've come up with a smoking rib-eye
recipe

with a supercharged rum sauce.

I hope he's brought his appetite with
him.

Yes, Alun!

Oystermouth Castle, the perfect venue
for a cookout.
- Yeah.

Thanks for coming down.

- Look at that big boy.
- Yeah.

Couldn't find a bigger one, could you?

- CHRIS LAUGHS So, Al, I know you like
to barbecue.

- Yeah, yeah.
- We've been chatting a bit online of
recipes and methods.

- Yeah, I've tried a few low and slows

that haven't been quite successful.

- So, yeah, this is a massive steak,

and I'm just going to keep it very,
very simple.

- Yeah.
- Bit of oil. Just veg oil.
- Yeah.

- And then sea salt.
- The more the better, the more the
better?

- Yeah, yeah, yeah. I know it looks
like a lot,

but it's a big chunk of meat.

The best way to cook a massive steak
like this is a reverse sear,

where I slowly bring the steak up to
temperature

on the coldest side of the barbecue

before searing it on the hot side
afterwards.

So the steak's been in now for about
20 minutes.

- Yeah.
- And already in that 20 minutes,

you see a transformation.
- Mm-hm.

- I can set this aside to rest now

and finish it off with a sear just
before we eat.

This gives me a chance to barbecue
some pre-boiled potatoes

that I bought earlier at Swansea
Market.

Ooh! Watch the beard, Christopher.

And using my home-made herb brush, I
smother them in butter.

Now, I love a peppercorn sauce with
steak, but instead of brandy,

I'm going to use a tipple that Alun's
mad about.

- Rum.
- Rum.
- Rum. Do we want some now or...?

- Yeah, yeah, yeah.

He loves rum so much, he started
making his own to celebrate

the early Welsh settlers in the
faraway land of Patagonia.

So the name Mimosa, the ship that
sailed to Patagonia,

was it in 1865?

- That is... You've done your
homework. Well done.
- Yeah.

- Yeah, and a lot of people have
asked, "What's the link to me?"

Well, my first cap was in Patagonia in
2006.
- Whoa!

- And we launched in 2023,

which was 158 years after they set
sail,

and I finished on 158 test caps.

- That's meant to be.
- So it all happens for a reason.

But let's have a have a dram before
you...
- Yes!

- ..you set it on fire.

- Iechyd da.
- Iechyd da.

- Iechyd da.

Oh-oh-oh-oh!
- I'm a fan.

- That's stunning.
- Over to you.

- Diolch.
- It's no problem.

Right, shall I do the dishes now?
- Yeah, diolch.

Not only does Alun offer to do the
dishes,

he also shows off his chopping skills.

Oh, now you've got it down!
- Oh, come on now.
- Yes!

In with the chopped shallots go some
beef trim

that will release a supercharged beef
flavour.

They don't need to be in there for
long.

Next up, green peppercorns and Alun's
special ingredient.

Let's go for the flambe.

- Let's have a go.

- Ooh!

Ooh!
- There you go.

- CHRIS LAUGHS

Come in and have a smell.
- Can you smell that with it?

- Ooh-ooh-ooh-ooh!

That's awesome.

To finish off the sauce, beef stock
and a good splash of cream.

And the steak gets a ferocious sear
with my herb brush

and a load of butter.

Wow, now look at that.

Wow.

And that steak is done.

And what I love about the reverse sear
method,

because the steak is rested while
we're doing the potatoes

and the sauce, we can kind of just
slice into it right now.
- Yeah.

Come on, then.

Look at that.
- Whoa!

I serve it on a platter with a
rum-infused peppercorn sauce...

- CHRIS LAUGHS

..the smoky and charred local
potatoes...

..and, to finish off, it's fitting
that I use my trusted flame-baster.

Get these beef pieces in.

Get them flaming up.

And we're just flame-basting, Alun.

- There you go. That's what I've been
waiting for.

- These beautiful golden drips of
rendered fats

will give an extra beefy hit.

Chives on the 'tatoes.
- Yeah.

Amazing.
- And there you have it -

a smoked ex-dairy ribeye on the bone.

Nine-year-old Welsh cow from
Pembrokeshire.

Smoked 'tatoes from the market.

Peppercorn sauce, turbo-charged by
your rum.

And that's it. For me, a celebration
of Abertawe.

- Yeah. If it tastes as good as it
looks,

you've smashed it, so...

- Just go, just go.

- Oh, I'm going to have to, like...

Can you see that? Can you see that?

Look at that, man.

- Got it in focus?
- The bit with the salt. Is that in
there now?

You got that?
- Oh-oh-oh!
- Right.

- Is it good?
- Erm...

It's, erm...

- Oh, wow!

- It wasn't like yours, cos I was in
the moment.

- Oh!
- Look at that, like.

- Yes!

I love it.

- Well, they say silence speaks a
thousand words.
- Yeah, yeah.

- That's amazing.
- Diolch, diolch.

I've eaten lots of steaks in my life,

and that's up there with the best.

I'm quite gutted that Alun ate most of
it,

but, luckily for me, there's a tiny
shop

selling massive New York-style
sandwiches

that's taking Swansea by storm.

Yo, Chef Chris!
- Hello, mate.

- Chris Hardie used to own and run a
fine dining restaurant in Carmarthen,

but since last year, he's focused all
his energy

on this funky sandwich shack.

Tell me, tell me the journey, how you
got to this point.

- So I've been a chef most of my life,

but I've got a five-year-old.

I just wanted that life-work balance.

I can't not cook and I can't not be a
dad,

so I wanted something in between, and
sandwiches is that, so...

Nice little team, good sandwiches.

- It's a vibe, it's a vibe.
- It is a vibe. That's it.

- And what are the top sellers?
- Beef and pickle.

Beef and pickle's an amazing little
sandwich.

You've got the cheese.

You've got our magic sauce that we
make.

You've got the pickles.

It's got a eight-hour cherry beef
pastrami...
- Oh!

- ..then we toast it and it's... Yeah,
it's amazing.

- Well, when you say pastrami, mate,
that's my weakness.

- Yeah, yeah, yeah.
- Fully loaded to the max.

- Always.
- I want a sandwich so big, I don't
want it to fit in my mouth.

THEY LAUGH

There's a place for fine dining and
top restaurant dishes,

but, for me, you can't beat a filthy,
sexy sandwich

made with love and generosity.

Now that's what I call a sandwich.

Amazing. Let's go in.

Beautiful smoky pastrami.

The pickles, the magic sauce.

I love the cheese ratio, too.

There's loads of melted Swiss cheese
in it.

So delicious.

Amazing.

I really need to up my sandwich game.

Mm!

Here in Swansea, there's one final
twist when it comes to Welsh cuisine,

a really exciting foodie fusion where
East meets Welsh.

Gigi Gao's has become something of an
institution here in Swansea

over the last decade, serving up
authentic northern Chinese cuisine,

and the flavours bang hard.

Yeah!

Ni hao, Gigi!
- Ni hao, Chris.

- Wow, I'm so happy to be here.

- Thank you so much for coming.
- Shall we go in?

- Yes, please. Thank you.

- Xie xie.
- Xie xie, xie xie.
- Xie xie.
- Xie xie.

- Wow, Gigi.

- Yeah.
- Ha-ha!

This is the most vibrant, colourful,
amazing restaurant I've ever seen.

- Thank you.

- So where did your journey in food
begin?

- Actually, I came to UK for study,
and after I graduate,

I started practise as a lawyer.
- OK, wow.
- Yeah.

But very difficult to have real
Chinese food,

so I had an idea.

I have to let people know what's real
Chinese food,

healthy Chinese food, so based on
Chinese cultures.
- Wow.

- Yeah. So our customers, they enjoy
not only food,

but the whole experience.

- I'm really excited to go and see
your kitchen.

- Not a problem. Let's go.
- And see some food. Yes!

- Thank you, thank you.

- Whoa! Wow!
- Wow!

Yeah, yeah.

- Most of the food cooked here are
dishes from the Shanxi province.

Being close to the northern Chinese
border,

there are strong influences

from the Asian nomadic tribes of Inner
Mongolia.

How do you say fire?

- Huo.
- Huo!
- Huo, yeah. Huo.

- We say tan in Welsh. Tan.

- Tan, OK, yeah.
- Tan.
- Tan. Yeah, OK.
- Ooh!

This is called lazy chicken, where
dried hot red chillies

pump out strong, stunning aromatics.

Wow, Gigi!

- Yeah. Peanut.

- Attagirl, amazing.

- So all these ones going to the
table.

- Wow, all for me?
- Yeah, all for you.

Yeah, yeah.
- All for me?
- I don't think enough.

Not enough, yeah.
- No, that's enough, that's enough!

- We cook more for you.
- No more, no more, no more!

Oh, saucy ribs!
- Yeah, saucy ribs.

Let's enjoy the food.
- Let's go eat.
- Let's go eat. Let's go.

- Yep, excited is an understatement.

And the steaming, gorgeous, colourful
plates just keep on coming.

Oh, hot, hot, hot!
- Spicy fish.

- CHRIS CHUCKLES

- Yes, please. Thank you.

- No more room for no more food.

- Oh, no more room? Make more room.

We can get another table.

OK.
- Mm!

- You can try this.
- Yeah, I'd love to try one.

- We call it saucing ribs.

- Mm!

- Good, good. This is garlic broccoli.

Stewed pork.

Thank you. Try this one, please.

- It's almost overwhelming.

Mm!
- Good. Excellent.

- Almost.

I am so excited.

I've heard so much about these
potatoes.

- Yeah, we call it the griddled
potato.

We deep-fry and stir-fry with black
bean.

- Oh, black bean, black bean.
- It's black bean.

And this one is one kind of...
- Gigi, Gigi, tell them to stop.

This is too much food!

- We come back for them later, OK?

This is a sweet and sour pork.

- Oh!
- So, OK, we continue with this one.

- Yeah.
- OK? You try it, please. And some...
- Yes.
- OK.

- They're crunchy...
- Mm-hm.
- ..yet still soft.

- Yeah, yeah.
- Amazing spice.

I'm blown away.

Your passion, your love...
- Yes, yes.

- ..shines through in every bite.
- Yeah, yeah.

- And you're inspiring me.

You really are inspiring me.
- Thank you.

- Yeah.
- Thank you.

OK, after sweet and sour, we come back
to a spicy one.

There's more!

- More, yes, more.
- I need a break, I need a break.

- Yeah.
- Is it healthy to eat this much food?

- Definitely.
- Yeah!
- The more you eat, the more healthy.

- OK, OK, yeah. Load me up, load me
up.
- So this one is the lazy chicken.

- Oh, yeah.

I'm so full right now, but so happy.

What an experience that was, eating at
Gigi Gao's,

and Gigi, I love her.

What a powerful, inspirational woman.

Authentic northern Chinese food,
flavours I've never tried before,

in Swansea, of all places.

I love it.

Right, I've got a killer idea for a
brand-new dish that's local,

traditional, and modern all rolled
into one,

and I know the perfect place to cook
it.

I'm still on a massive high after
eating Gigi's food,

and I'm inspired to make my own
Swansea faggot,

but turbo-charged with a Gigi kick,

right here on the beach by the Swansea
Observatory.

It's a beautiful day. Beautiful
kitchen, beautiful view.

Let's get to it.

So, first off, pork mince,

and it's essential you have fatty
pork, OK?

Lean pork, you can end up with a very
dry meatball.

And this might turn a few people off,
you know,

but diced heart, diced liver, in we
go.

You can get it really cheap. This is
cheap food, OK?

And if it's just pork mince, it's a
meatball, OK?

For it to be a faggot, you have to
have the offal in.

Now let's add some more flavour.

First, some grated ginger.

Then chopped garlic.

In with some spring onions.

A pinch of windblown five-spice. HE
LAUGHS

Then dark soy sauce.

A trickle of sesame oil.

And to act as a sponge, a load of
breadcrumbs.

I don't want that fat escaping and
rendering out into the barbecue.

The breadcrumbs will just soak that
fat up.

A dash of rice wine vinegar,

and get your hands in for the mix,

cos you want to feel it.

Don't overwork it or your faggots will
be too dense.

Oh, and they already smell off the
hook.

If something smells good when it's
still raw,

you know it's next level.

Now they're all done, look what I've
got here.

Caul fat.

Now, this is what keeps the organs of
the pig in its place

inside its body. I know it sounds a
bit disgusting, but trust me,

it's going to hug the meatball like a
jacket of love.

And once that hits the barbecue, it
becomes a self-lubricating faggot.

I'm going to smoke these on the
barbecue,

and cherrywood goes great with pork.

Close the lid.

Make sure the top vent is open,

draws the smoke.

I'm going for about half an hour, 45
minutes on these.

Yeah!

I'm going to check them after about 20
minutes just to see

that glorious brown colour developing,

so time to make a banging barbecue
sauce.

For this simple recipe,

I use some oyster sauce as a base and
then just add rice wine vinegar,

dark soy sauce, and sesame oil.

Mix it all up for a silky Chinese
barbecue gravy

to coat those faggots.

Another quarter of an hour and we're
ready to rock!

I can't wait to taste these faggots.

And here to taste with me

and to rate my new variation on this
old Swansea staple,

I've invited three of my local food
heroes.

Yo-ho! Hiya, Janet.

On a promise of something special,

I've enticed Janet from her homely caf
at Swansea Market...

Big man! Hello, Stu.

..Stu from behind his meat counter...

Gigi, Gigi, Gigi!
- Hello!

- ..and Gigi from her authentic
Chinese kitchen.

THEY LAUGH

I'm very nervous now.

I'll show you my faggots.

- Wow!
- Wow!

- So you three have been a part of my
journey here in Swansea.

- Excellent.
- Yeah.

- Yeah. So these are your versions?

- Yeah, my version, but inspired by
Gigi Gao's.
- Ooh!

- So it's faggots with Swansea
ingredients,

turbo-charged by a Gigi kick.

I serve the faggots on some sticky
rice and garnish them

with spring onions and some freshly
chopped coriander.

There you go.

- Thank you so much. Thank you, xie
xie.

- Diolch. Diolch, xie xie.

- Oh, thank you very much.
- Diolch. Diolch, thank you.

- It really does look superb.
- Thank you.

Ooh!
- Thank you.

- Mm!
- Mm, I got some more barbecue.

- Yeah.
- Hubba-hubba!

- Haochi.
- Haochi?
- Haochi means delicious.

- Oh, Gigi!

I just want to thank you all for
making my first time ever

in Swansea city just a beautiful
experience,

and getting to spend some time with
you and learn a bit

more about your history, your family,

your heritage, your culture.

Janet's knocking out amazing faggots
in the markets.

- Oh, thank you.

- If you want to use me as a guinea
pig

in sampling anything else, feel free.

OK.
- Feel free.

- How cool was that? I think they
loved it.

And that's what it's all about, yeah?

Food bringing people together.

Big smiles, big hugs.

I love Swansea.

Traditional foods, different cultures
coming together.

Abertawe, with character.

I love Swansea. Beautiful place.