Arberth
Chris explores Arberth鈥檚 indie food scene, from Spanish tapas and wild Welsh vermouth to Dexter beef, foraging and a fire-cooked feast celebrating Pembrokeshire creativity.
In this episode, Chris 鈥楩lamebaster鈥� Roberts travels to Arberth, a small Pembrokeshire town with an impressive reputation for great food. Known for its producers, independent kitchens and vibrant sense of community, Arberth has become one of Wales鈥檚 most exciting places to eat. Chris spends time with the people who shaped that reputation, uncovering the stories and ingredients that make the town such a culinary standout.
He begins at Ultracomida, the Catalan-inspired deli and tapas bar that helped transform Arberth鈥檚 food culture. With its jam贸n, patatas bravas, churros and meticulously sourced Spanish produce, the deli set the tone for the town鈥檚 growing love of bold flavours. After tasting one of Chef Ianto鈥檚 favourite dishes, Chris is inspired to cook his own version of a Spanish classic: patatas bravas made with Pembrokeshire Earlies, a potato tied closely to the region鈥檚 farming heritage.
Next, Chris heads to The Hwb, a lively food hall that once faced being turned into a supermarket before the community stepped in to protect its independent spirit. Today it鈥檚 filled with local vendors serving everything from Thai street food to inventive burgers. Chris meets one of the co-founders and talks with traders such as Bee鈥檚 Thai Kitchen.
Chris visits Still Wild to meet James, the maker behind an exceptional dry vermouth crafted from foraged Welsh botanicals. Chris uses it as the backbone of a chicken dish enlivened with foraged herbs, bringing together technique, local produce and the character of the countryside.
He then joins chef Matt Powell at Annwn for a foraging trip along the Cleddau estuary. Among the sea greens, wild herbs and coastal plants, Matt shows Chris how the region鈥檚 natural abundance shapes his cooking. Back in the kitchen, they turn their finds into dishes that reflect the biodiversity and rugged beauty of Pembrokeshire鈥檚 shores.
Before the final cook, Chris visits Cig Lodor to meet Carla, a skilled butcher who, along with her husband, raises Dexter cattle on the Preseli Mountains. With deep respect for the land and their animals, they produce beef of remarkable flavour and quality. Chris picks up some beautifully marbled ribs.
For the finale, Chris joins local BBQ specialists Feast for a slow-cooked rib feast under the open Narberth sky. The Dexter ribs are smoked in a towering smoker known as 鈥淭he Beast鈥� and served with a bright, foraged herb chimichurri. The meal brings together everything the episode celebrates: independent thinking, craft, community, wild ingredients and the spirit of Pembrokeshire. It is a tribute to the people and producers who have helped turn Arberth into a beacon for Welsh food.
