Catch up TV

Series 2: 3. Wrecsam

Wrexham has burst onto the global stage in recent years, lifted by a Hollywood football story that has captured imaginations far beyond Wales. In this episode, however, Chris ‘Flamebaster’ Roberts looks past the headlines to explore the city through the people who grow, brew and cook its food. \n\nHe begins at one of Wrexham’s most treasured institutions: Wrexham Lager Brewery. Once the pride of Wales and later close to disappearing altogether, the brewery has been revived by a group of locals determined to keep its heritage alive. Chris meets the team behind its resurgence and discovers how they have restored a landmark of Welsh brewing culture. \n\nFrom there, he travels to Bellis Brothers Farm, a fifth-generation family business that began with a single strawberry crop in 1860. Inspired by their story and produce, Chris lights the fire for a smoky, playful take on Eton mess, combining local strawberries, cream and a kiss of smoke. \n\nBack in the city, Chris explores Wrexham’s evolving food scene at Harvest Vegetarian Kitchen. Once a classic Chinese takeaway, the restaurant has been transformed by owners Jane and Martin into the region’s first fully vegan Chinese kitchen. Their bold, inventive flavours push Chris to create his own vegan biang biang noodle dish, showcasing hand-pulled noodles, spice and texture. \n\nHis journey continues through Wrexham’s vibrant Portuguese community. At Lisbon Tapas Bar, he meets owner Jose Simeos, who has made the city his home since 2004. After sampling dishes and hearing stories of migration and community, Chris is inspired to create his own take on a beloved Portuguese sandwich. \n\nTo make it happen, he visits Pen y Lan Pork to craft a Portuguese-style smoked sausage using locally raised pork, then stops by Coleg Cambria Iâl Bakery, where skilled young bakers help him develop the ideal loaf for the dish. Everything comes together in the finale: a Wrexham interpretation of the iconic francesinha sandwich. Chris stacks his smoky Portuguese-style sausage with local ham and steak, then crowns it all with a decadent Wrexham Lager–based sauce and a molten layer of cheese. \n\nThis is Wrexham told through its food: a city shaped not only by new fame, but by craft, hard work and a community that continues to write its own story.

Source: BBC 1