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Chris returns to Llanberis for an episode rooted in history, community and the rugged character of the mountains. He begins high above the clouds aboard the Snowdon Mountain Railway, cooking Wales’s highest pancake with a bold mix of sweetness and heat, framed by sweeping views from the summit.

He then visits Pen y Gwryd Hotel, a landmark of mountaineering culture and the former base of the 1953 Everest expedition team. In the hotel’s atmospheric dining room, where the dinner gong still sounds each evening, Chris joins head chef Gareth Dwyer. Together they prepare a robust dish that showcases the depth and quality of local mountain lamb.

Back in the valley, Chris heads to Wavell’s Butchers in Llanrug to meet master butcher Bryn, who raises and cures his own pigs. Bryn shows him how to prepare a proper bacon chop. Chris heads to a spot overlooking the vast Dinorwig Quarry – part of a UNESCO World Heritage site. There, he grills his take on a traditional quarryman’s supper, a bacon chop with swede mash.

The episode culminates with a tribute to one of the region’s most memorable community events: the legendary 1954 whole-cow cookout. At the Heights Pub in Llanberis, Chris prepares for a 30-hour fire cook, building a vast roasting frame for the slow-cooked feast. Before lighting the flames, he meets locals who remember the original celebration marking the end of post-war rationing. Their stories and recollections set the tone for a meal that brings together history, shared pride and a strong sense of place. The result is a gathering that unites Llanberis across generations, honouring the past while celebrating the community’s enduring spirit.