Latest news with #ChrisCooksCymru
North Wales Live
23-07-2025
- Entertainment
- North Wales Live
North Wales TV chef aims to be big Down Under after recipes go viral
A larger than life Cofi chef is aiming to be big Down Under after his recipes went viral. BAFTA Cymru winner and fire-chef Chris 'Flamebaster' Roberts' BBC Wales series, Chris Cooks Cymru, which was shown earlier this year, has been sold to broadcasters in Australia and Georgia. In the meantime, Chris, from Caernarfon, has gone viral on social media, with his recipes for Welsh Rarebit and Conwy mussels getting more 5.5 million hits. The six-part series sees Chris travel across the country, tasting what each region has to offer and cooking up tasty meals in different locations using a variety of cookery methods but specialising in the use of fiery charcoal. Chris said: "It's amazing the reaction we've had to the series in which I've travelled to places in Wales I've never visited before and finding out about local traditions and foods and meeting some fantastic people. 'It's really next level stuff and the series being sold to SBS in Australia and the Georgian channel is the icing on the cake." Made by Caernarfon-based production company Cwmni Da a second series of Chris Cooks Cymru has already been commissioned. Planning is underway for the filming over the summer with the series due to be aired on BBC Wales early next year. "I've been blown away by the response from people watching the series. The engagement from the viewing public has been awesome. 'I'm really chuffed that the series has gone down so well with viewers. It's cool to see my cooking getting such a great reaction." News of the series being shown across the UK and farther afield comes at a busy time for Chris. "I'm preparing for the second series which we'll film in the summer after a trip to Japan for a series that will be shown on S4C in the run-up to Christmas," he said. Japan, added Chris, has been one of his "bucket-list" destinations for a long time. "I've never been there before but I've been wanting to visit for as long as I can remember. The food there is fantastic and they're well known for their fish cookery but they're just as well-known for their cooking with fire and the Wagyu beef is out of this world. "I'm looking forward to visiting, finding out more about their country and their traditions, eating sushi and yakitori and other regional speciality dishes. It's going to be an epic trip." According to Chris, the trip will be done in two stages with one block of filming taking place in May and a second block in the autumn. "We're trying to cover the country for as long as possible. It's said that Japan has 72 seasons in a year so there's a lot to see and a lot of food to eat," he said. Cwmni Da producer Aneurin Thomas, who has worked with Chris for several years, said: "We started off quite simply making short films for the Hansh strand on S4C, featuring everything from cooking stunning steaks over fire to showcasing incredible local seafood. 'Hansh is a platform for young people in Wales to express themselves, and even back then, Chris' energy and talent were unmistakable. 'Since then, we've travelled together filming in Wales, New York, Scandinavia and Spain. It's a real pleasure working with him - he's not only a brilliant chef, but a great friend. 'What you see on screen is exactly what you get: a down to earth guy with a genuine passion for food and people." Chris said: "I just love what I'm doing but it's more than just me. I'm celebrating the butchers, fishmongers, growers, producers, and farmers of Wales — they're my superheroes! I want to shine a light on the incredible work they do behind our phenomenal produce." And on top of all this activity Chris found out that one of his other S4C shows, Siwrna Scandi Chris (Chris's Scandi Journey), has been shortlisted for an award in the Factual Entertainment category at the Celtic Media Festival which will be held in Newquay, Cornwall in early June. In the series Chris embarked on an epic foodie adventure through Scandinavia as well as an emotional reunion with his Scandinavian relatives in Norway. "Sadly I won't be able to attend the festival but it's a great event. We've been nominated many times and had the huge honour of winning at last year's festival in Cardiff," said Chris. The first Chris Cooks Cymru series can be streamed on BBC iPlayer until the autumn of 2025. Siwrna Scandi Chris and Chris' programmes about his visit to Spain last year can be streamed on S4C/Clic. Here is a recipe for Welsh Rarebit – 'Chris Cooks Cymru' Caerffili Style (good for 4 fully loaded rarebit slabs) Ingredients: 2 tbsp plain flour 100g butter 1 can of Welsh stout (or Guinness) Big fat slices of farmhouse white loaf A long splash of Worcestershire sauce A pinch of sea salt Welsh mustard (amount depends on how fiery you like it!) 500g Gorwydd Caerphilly cheese 'Rarebit' is one of our national dishes and I'm really proud of it! It's quite a simple dish, but it's really worth getting the basics right!! Many think it's merely cheese on toast, but Welsh Rarebit is soooo much more! It's a gorgeous gooey oozy mix of cheese, mustard and Welsh stout - one of my ultimate comfort foods. Melt the butter in a pan on medium heat - it's essential you cook out the flour for a couple of minutes 'til it smells toasty - if you don't cook out the flour it'll be grainy and there is nothing on earth more tragic than a grainy rarebit… For a fiery Welsh kick, in with a good dollop of Welsh mustard (it's similar to English mustard - just better ha ha!) make it rain Worcestershire sauce on it and slowly add half a can of your stout (the other half is for the chef to drink as the mixture combines together) then in with the crumbly Caerphilly cheese. Gorwydd Caerphilly is my fave. Melt the cheese with love and care. Keep stirring until everything melts into a glorious, luscious, silky smooth mix. Leave to cool to room temp before adding it on the toast, or keep in the fridge 'til later. (Pro tip: Always make extra - it'll keep for a week or so and is ready to rock whenever the rarebit craving strikes!) I always fully load my rarebit to the max on a toasted thick slab of white bread. Think single bed covered by a super king duvet - it's all about that rarebit hug! Pop it under a hot grill or pizza oven - and take it to the limit, until it's bubble-dancing golden and covered in charred leopard spots.
Business News Wales
22-07-2025
- Entertainment
- Business News Wales
Welsh Chef Goes Global with TV Series Sales to Australia and Georgia
A BBC Wales series featuring a Welsh chef has been sold to broadcasters in Australia and Georgia. BAFTA Cymru winner Chris Roberts' series, Chris Cooks Cymru, was shown earlier this year. The six-part series sees Chris travel across the country, tasting what each region has to offer and cooking up meals in different locations using a variety of cookery methods but specialising in the use of charcoal. Chris said: 'It's amazing the reaction we've had to the series in which I've travelled to places in Wales I've never visited before and finding out about local traditions and foods and meeting some fantastic people. 'It's really next level stuff and the series being sold to SBS in Australia and the Georgian channel is the icing on the cake.' Made by Caernarfon-based production company Cwmni Da, a second series of Chris Cooks Cymru has already been commissioned. Planning is underway for the filming over the summer with the series due to be aired on BBC Wales early next year. 'I'm preparing for the second series which we'll film in the summer after a trip to Japan for a series that will be shown on S4C in the run-up to Christmas,' said Chris. Japan, added Chris, has been one of his 'bucket-list' destinations for a long time. 'I've never been there before but I've been wanting to visit for as long as I can remember. The food there is fantastic and they're well known for their fish cookery but they're just as well-known for their cooking with fire and the Wagyu beef is out of this world. 'I'm looking forward to visiting, finding out more about their country and their traditions, eating sushi and yakitori and other regional speciality dishes. It's going to be an epic trip.' Cwmni Da producer Aneurin Thomas, who has worked with Chris for several years, said: 'We started off quite simply making short films for the Hansh strand on S4C, featuring everything from cooking stunning steaks over fire to showcasing incredible local seafood. 'Hansh is a platform for young people in Wales to express themselves, and even back then, Chris' energy and talent were unmistakable. 'Since then, we've travelled together filming in Wales, New York, Scandinavia and Spain. 'It's a real pleasure working with him – he's not only a brilliant chef, but a great friend. What you see on screen is exactly what you get: a down to earth guy with a genuine passion for food and people.' Chris said: 'I just love what I'm doing but it's more than just me. I'm celebrating the butchers, fishmongers, growers, producers, and farmers of Wales — they're my superheroes. I want to shine a light on the incredible work they do behind our phenomenal produce.' The first Chris Cooks Cymru series can be streamed on BBC iPlayer until the autumn of 2025. Siwrna Scandi Chris and Chris' programmes about his visit to Spain last year can be streamed on S4C/Clic.
The Sun
18-06-2025
- Entertainment
- The Sun
BBC chef abruptly shuts Michelin-rated bistro despite it being crowned ‘restaurant of the year' in prestigious awards
A BBC chef has shocked foodies by announcing the closure of his award-winning restaurant. Despite claiming 'Fine Dining Restaurant of the Year' at the Prestige Wales Awards in 2023, the Michelin -rated eatery is shutting its doors. 3 3 Sheeps and Leeks on Stryd Y Porth Mawr/Eastgate Street in Caernarfon is shutting shop. The acclaimed restaurant was opened by chef Paul Hearn back in 2019 and made the Michelin Guide. The ground floor kitchen and basement restaurant - which boasted just six tables - has announced plans to close next month. In a heartfelt statement, Head chef Paul, who appeared on Chris Cooks Cymru on BBC iPlayer, announced on Instagram: "It's with heavy hearts that we share the news that Sheeps And Leeks will be closing its doors at 12 Eastgate Street after our final service on Thursday 31st July. "This has been an incredibly difficult decision, driven by ever-rising costs that are set to continue. "But please know — this is not necessarily the end of Sheeps And Leeks. "The brand will live on, with plans for pop-ups, a food range, and the possibility of finding a new home at another site in the future. "We're so proud of everything we've achieved at this site over the last six years — from multiple awards to the wonderful memories created with all of you, our amazing guests, supporters, and friends. "A huge thank you to all of our staff, past and present — you've been part of this epic journey and helped shape Sheeps And Leeks into what it became." The emotional post concluded: "I'm deeply grateful to my friends and family who gave up their time and energy to help get the restaurant off the ground — I couldn't have done it without you. Michelin-starred chef is ELECTROCUTED & has arm amputated "We encourage our fellow foodies to use any outstanding gift cards between now and our final service." He confirmed: "Any gift cards that are still valid as of today's date will be fully reimbursed if not redeemed." Foodie fans commented on the post: "Oh I'm absolutely gutted for you all. Even though I've only had the pleasure of dining with you a couple of times, it's definitely one of the best places to eat in North Wales. No doubt you'll smash the pop-ups. Best of luck to the team!" A second fan wrote: "Oh that is such sad news. We have had some of our best dining experiences in north Wales with you and loved meeting others doing the same." A third penned: "Absolutely devastated for you guys. What an amazing experience you all had created. But talent never goes away, I look forward to what you come up with next." "So sad to read this - we had the pleasure of dining with you last month and were just blown away by not only the fabulous food but also your staff and the whole concept of what you have created at Sheep's & Leeks," agreed another. "That is the saddest thing. We've been a few times and it has been an extraordinary experience every visit," commended a fifth fan. The news comes after another Michelin-starred chef has closed his beloved restaurant dubbed one of the best in Britain after just four years. Adam Handling has also revealed that his restaurant Ugly Butterfly at Carbis Bay Hotel in Cornwall will close later this month. 3 Why celeb restaurants go bust By Paul Lochhead, Managing Director of Drinkstuff THE recent wave of celebrity chef restaurant closures can indeed be attributed to several factors, with the pandemic being a significant one. The hospitality industry, particularly high-end restaurants, faced unprecedented challenges during the pandemic. Restrictions on dining, a shift to takeaways, and the need for social distancing significantly reduced footfall and revenue for these establishments. However, the impact goes beyond the pandemic. High-end restaurants operate on a model that requires substantial overheads—premium locations, top-quality ingredients, and skilled staff. With the economic uncertainty and a change in consumer behaviour post-pandemic, there's been a shift in dining preferences. Many diners are now seeking more casual, value-driven experiences, which puts pressure on the viability of luxury dining. Moreover, for celebrity chefs, these ventures are often passion projects rather than primary revenue sources. If a restaurant isn't performing well, it may not be worth the continued investment, especially when compared to the other income streams they have, such as media appearances, books, and endorsements.
