Catch up TV

Series 2: 6. Ynys Mon

Chris travels to Anglesey for an episode defined by salt, sea, smoke and bold local innovation. He begins at Halen Môn, meeting founder Alison and daughter Jess to explore how a centuries-old salt-making tradition has evolved into a world-class craft. Among their creations, Chris discovers oak-smoked water, a pure, natural ingredient made with only water and sustainable smoke. He bags a bottle of this ‘liquid fire’ to incorporate into a cookout later in the episode. \n\nNext, Chris heads to the coast to join a one-man-band fisherman keeping the tradition of catching native Welsh prawns alive. These sweet, delicate prawns, harvested just off the Anglesey shoreline, are transformed by Chris into a classic Chinese takeaway favourite: crispy prawn toast with a homemade sweet-and-sour chilli sauce. \n\nChris also visits Felin Honey Bees, meeting local beekeeper Katie. Inspired by the golden freshly harvested honey, he prepares a honey cake that celebrates the sweetness and craftsmanship the bees bring to this corner of the island. \n\nThe journey continues at Catch 22 in Valley, run by Anglesey chef Neil and his wife Mel. Here, Chris encounters a rare discovery: fat-tailed lamb with rich, deep flavour. Originally from Namibia, this breed is a surprising find on the island, sparking questions about who raises them and why Anglesey is now home to such a unique flock. \n\nThat curiosity leads Chris inland to Damara Môn, where farmer Peter Williams is running one of Wales’s most ambitious livestock projects. On his smallholding in Llangristiolus, Peter raises the UK’s first flock of Damara lambs – a hardy, self-shedding breed he first encountered decades ago in the Middle East. Chris spends time on the farm, meeting the animals and learning about Peter’s bold venture, before choosing a whole Damara lamb for a special cook. \n\nThat cook takes place in Menai Bridge, where Chris takes over the island’s most beloved kebab shop for a one-off feast. Assisted by his Turkish friends, he slow-roasts the lamb on a traditional doner spit. The kebab is served alongside fresh salad leaves sourced from local grower Llysiau Menai. The shop opens to the public on a first-come, first-served basis for a special lunch service. \n\nThe result is an Anglesey journey that brings together tradition and innovation, sea and soil, heritage and daring new ideas – all united by fire, community and the island’s extraordinary flavours.

Source: BBC 1