Our Food: North Wales

8:00pm Wednesday 11 April on BBC TWO

Giles Coren and the team head to North Wales, a place defined by nature and harnessed with sheer hard graft. Food here is about making the best of the basics.

Giles learns why Welsh Black cattle were once herded hundreds of miles to English markets and discovers that mussel farming can be a very muddy business, while Alex Langlands heads to Snowdonia to find out why sheep are one of the few animals to make the most of the mountains.

The team also learn about saffron’s place in British history and what makes Welsh sea trout so incredibly special.

Giles explores North Wales in the footsteps of the drovers, remarkable men who walked livestock huge distances to market. Before road, rail and supermarkets, farmers would sell their cattle to drovers, who would take them to fatten up on lush English grass and sell them in the markets of the Midlands and the South.

It’s a story that Giles has a personal connection to: his wife’s family were once drovers and he is going to pick up the trail in Anglesey and follow it all of the way to the Welsh border.

Ep 2/4

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