Parti 'Dolig Beca

-*

-Welcome to Bangor!

-For one night only, I've taken over

-this cafe for a Christmas party.

-We have a band...

-# Mawr, mawr #

-APPLAUSE

-..a Christmas pie competition

-and a surprise for someone here.

-Ooh!

-But most importantly,

-we have plenty of food and drink.

-So off we go!

-# Mawr, mawr #

-Subtitles

-Tonight, I'm feeding these lovely

-people from the Bangor area...

-..with a three course

-Christmas feast.

-We start with canapes.

-I'll prepare two.

-Matt, the Blue Sky Cafe's talented

-head chef will also prepare two.

-Matt is busy preparing his canapes.

-What are these?

-First of all, we have

-gluten-free caraway crackers.

-Wow.

-Do you bake them here?

-Yes, they're homemade.

-Mm.

-Lovely. I love caraway.

-This chilli jam

-adds a spicy element.

-I made a rabbit confit

-and used it in the pate.

-You only need a little.

-It's quite strong.

-This is homemade apricot chutney.

-Just a touch.

-It keeps it sweet,

-to go with the salty element.

-Some spice and crunch.

-What's that?

-This is micro-fennel.

-It carries the caraway taste

-through to the fennel.

-You get this first

-when you put it in your mouth.

-And it adds greenery.

-It looks nicer.

-It ends with the caraway taste.

-Can I try it?

-Can I try it?

-

-Yes.

-Thanks.

-Mm.

-Gosh, that's delicious! You

-can taste everything, as you said.

-I get a bit of chilli,

-and the crunch is still there.

-I know people

-don't eat rabbit a lot.

-To be honest, I don't often.

-I don't know why people

-don't eat it. It is available.

-Where did this rabbit come from?

-Where did this rabbit come from?

-

-It was shot locally.

-I could tell you the field,

-but I don't remember the name.

-Brilliant!

-Brilliant!

-

-They're shot because they're a pest.

-Farmers want to get rid of them.

-There's no reason not to eat them.

-I know.

-I'm glad it's on the menu. Thanks.

-Micro-fennel.

-Micro-fennel.

-

-It adds a fresh taste.

-I'm looking forward

-to the chilli, to warm me up.

-Caraway crackers with chilli jam,

-confit rabbit pate...

-..and apricot chutney.

-Great. Lovely.

-I've never had rabbit before.

-What about your second canape?

-This is a vegetarian canape.

-These chicory leaves

-add a bitter element.

-This is white beetroot.

-Purple beetroot.

-Feta cheese from Anglesey.

-It's fantastic.

-We use this all the time,

-in many meals.

-I like feta. It's healthier

-than ordinary cheese.

-It's a nice taste and texture.

-Yes.

-A bit of this.

-Just a few toasted walnuts.

-Do you cook them in a dry pan?

-Do you cook them in a dry pan?

-

-Yes.

-It adds a different

-taste and extra crunch.

-This is a balsamic reduction.

-It's balsamic and honey.

-This is celery.

-It's nice to have greenery.

-The colours are amazing.

-That's it. You can hold

-the chicory like a spoon.

-Yes.

-And you can eat the spoon.

-Mm.

-Everything works so well together.

-It's nice and fresh too.

-They're different.

-They'll work together.

-They'll work together.

-

-I hope so.

-Brilliant. Thanks, Matt.

-Brilliant. Thanks, Matt.

-

-You're welcome.

-Matt's canape recipes

-are on the website. Have a look!

-Now, it's my turn.

-Lovely.

-This is Ben's recipe,

-an old flatmate.

-We made it if a lot of people came

-for supper because it's so easy.

-This is peppered mackerel...

-..some creme fraiche and lemons.

-Take the skin off.

-Put it in a bowl.

-Break it up with your hands.

-You could do this

-in a food processor.

-But it's nicer with bigger bits

-and not too finely chopped.

-Add the creme fraiche.

-Use a fork to bring it together.

-It's the type of recipe

-you can adapt to suit yourself.

-If you want more

-creme fraiche, add more.

-Lovely. Then the lemon.

-Check the taste.

-Almost perfect.

-Just a bit more lemon.

-That's it.

-To serve...

-..I've made soda bread.

-It's easy.

-The recipe is on the website.

-It's a canape,

-so cut the bread in small pieces.

-You can add butter if you like.

-I don't think it's needed.

-I'd better check it's OK.

-Mm.

-Yum.

-I'm also making

-a mushroom on toast canape.

-Fry mushrooms,

-garlic and an onion.

-Then add wine, mascarpone,

-thyme and parmesan.

-Thank you.

-Hello. Are you alright?

-Hello. Are you alright?

-

-Yes, thanks.

-Are you enjoying the canapes?

-Are you enjoying the canapes?

-

-Marvellous.

-Which one was your favourite?

-Which one was your favourite?

-

-I like mackerel. It was lovely.

-Good. I made that.

-And this.

-The mushrooms. Great.

-Everything is nice.

-Everything is nice.

-

-That's good to hear.

-Hello, lads.

-Did you enjoy the canapes?

-They were fantastic.

-Which was your favourite?

-It was between

-the rabbit and mackerel.

-I enjoyed the mushrooms.

-Was that your favourite?

-Yes.

-Which one had the chilli?

-The rabbit.

-The rabbit!

-It was exciting.

-You expected something.

-A lot was going on.

-I liked the mushroom.

-It was subtle.

-I liked the chilli jam.

-You're proper foodies. I like this!

-I'm a huge fizz fan,

-not just at Christmas, but all year.

-I usually buy Prosecco,

-which is very trendy.

-Arwel, our wine expert, has two

-different fizzes for us to try.

-Prosecco has had its day.

-Let's try something different.

-Christmas is approaching.

-We'll start with a Welsh wine.

-I'm ready to try a different fizz.

-I'm ready to try a different fizz.

-

-Sure?

-This comes from the White

-Castle Vineyard in Monmouth.

-It's made the same way as champagne.

-It's similar in price too,

-just over 20.

-It's Christmas. Splash out!

-It's Christmas. Splash out!

-

-It's nice to have a change.

-And it's nice to have

-a quality wine from Wales.

-The standard has risen in Britain

-as a whole in recent years.

-They're up at the top.

-POP

-That was rather lively.

-This is White Castle.

-It has two grape varieties,

-Phoenix and Seyval Blanc.

-It has plenty of colour.

-The taste is what you'd expect

-of champagne, biscuity and yeasty.

-It's fresh and slightly dry.

-It's nice and light.

-I could drink a few glasses.

-You taste the elderflower

-and gooseberry.

-Is there a way to taste wine,

-to get the best out of it?

-You do it in stages.

-You use all the senses.

-Obviously, bubbles

-rise in sparkling wine.

-It give you an idea of its quality.

-The aroma can tell you a lot.

-Make the air come

-into contact with the wine.

-Try this.

-When it's in your mouth,

-before swallowing...

-..inhale air over the wine.

-It can be messy. That's why

-we're doing it with white wine!

-I have an apron.

-It did taste different.

-That's what's nice about it.

-It's fresher than champagne.

-It has acidity and more bite.

-It has acidity and more bite.

-

-Lovely.

-That's the first.

-Now we move to France.

-This is Cremant Du Jura.

-If wine isn't from the Champagne

-area, it can't be called champagne.

-The best wines

-are classed as Cremant.

-The method is exactly the same.

-There are two stages

-of fermentation.

-Like champagne, it is made

-with three grape varieties.

-Is this cheaper,

-compared to champagne?

-Or is it about the same price?

-These are marvellous

-value for money.

-Excellent.

-This costs just over 7.

-This costs just over 7.

-

-That's good.

-You can spend up to 15.

-It's amazing quality for the price.

-It's a nice bottle.

-It's lovely.

-SMALL POP

-That's it.

-That's it.

-

-Excellent.

-Let's try the Cremant.

-It's a lighter colour.

-It's not as yellow.

-It's much lighter.

-You get rather unexpected tastes.

-Lemon, apple, a fresh taste.

-The one from Wales in lovely.

-I think I prefer this one.

-As you say, it's cheaper.

-As you say, it's cheaper.

-

-That's always good.

-It's easy to drink too.

-It's easy to drink too.

-

-It's perfect with our canapes.

-It will work well. It's ideal.

-Cheers.

-Cheers.

-

-Cheers.

-Thanks.

-Cheers!

-This is lovely.

-I usually drink Prosecco.

-This is a bit lighter,

-but just as nice.

-It's lovely.

-I think I'll have another glass!

-I'd buy a bottle for Christmas.

-It's really nice.

-I don't usually drink wine.

-This is nice.

-But I prefer champagne!

-Next on the menu, stuff the turkey!

-I'm going for a Christmassy

-cut of pork. I'll be back shortly.

-.

-Subtitles

-Subtitles

-

-Subtitles

-APPLAUSE

-Welcome back to the party.

-Is everyone having fun?

-Is everyone having fun?

-

-Yes!

-Let's go on to the main course.

-I'm not a turkey fan.

-It's huge and always dry.

-We're going to try something

-different this Christmas, pork.

-Earlier, I visited

-Bangor's oldest butcher's...

-..to get help from Paul the butcher

-with a Christmassy cut of pork...

-..using two sides of pig.

-Paul, I want to make a pork crown.

-OK.

-I need the loin

-with the ribs still in.

-What do we have here?

-This is a loin of pork,

-with best end ribs.

-There are about a dozen ribs.

-We'll take the bones off here.

-We'll turn it over, trim

-the ribs and prepare it.

-We'll do the same

-with the other piece.

-Then we'll tie them

-and make the crown.

-Fantastic.

-You can see the number seven

-on this piece of pork.

-It shows it's local, from Wales.

-Now you know, if there's a seven

-on the meat, it's from Wales!

-Good one!

-It isn't an easy cut to prepare.

-There's a lot of sawing

-and working with a sharp knife.

-But that's why we have the butcher.

-Luckily for me,

-Paul is a good teacher.

-Am I doing this correctly?

-Yes. Good job.

-You can have a Christmas job.

-Thanks!

-My husband will be happy.

-We have to make 1,500 chipolatas.

-You're top of the list.

-Paul knows everything

-about butchering.

-He has worked here since he was

-eleven, taught by his father.

-How did your father

-become a butcher?

-After the war, Dad got

-a job here as an errand boy.

-After a while, the boss died.

-His wife, Mrs Williams,

-wanted to close the shop.

-Dad said, "Hang on,

-the Christmas books are full.

-"Customers expect their meat.

-"We have to keep

-the shop going over Christmas."

-So they stayed open.

-After Christmas, Mrs Williams said,

-"I'll give you a 50-50 partnership."

-Dad said, "Great!"

-It was a hell of a good opportunity.

-He always said, "Buy locally.

-It's the best quality.

-"People will buy it."

-I hope this is good enough. Some

-parts are better, I must admit.

-You're learning.

-It's your first day.

-He's letting me come back,

-which is good.

-On the first day,

-people usually go on the van.

-It gets them out of the way.

-The next time, they do the dishes.

-You've gone straight

-to the boss's table.

-The boss's table!

-OK?

-OK?

-

-Job done.

-They're tied together

-after trimming both sides.

-That's the crown of pork,

-perfect for a special occasion.

-Thanks, Paul.

-It's a really lovely shape.

-The pork is ready,

-in a perfect crown shape.

-I'm going to make a rub now.

-It's very high quality meat.

-It will taste amazing.

-I'll make it taste even better...

-..with a rub of fresh rosemary,

-sage, garlic and fennel seeds.

-I'll put a baking apple

-in the middle too.

-It'll be lush!

-First, I'll toast the seeds.

-Use a dry frying pan.

-In go the seeds.

-It won't take long.

-They'll start to pop.

-Stir them from time to time.

-This is fresh rosemary.

-Dried rosemary is fine,

-but use less of it.

-Take the leaves off the stems.

-Don't forget the seeds.

-I can already smell them.

-They're changing colour.

-Toasting the seeds

-helps bring out the taste.

-The seeds' oil starts to come out.

-It intensifies the taste.

-Next, grind the seeds finely,

-then add a good pinch of salt.

-Now, I make a paste

-with garlic and salt.

-Then I add rosemary,

-dried sage, and pepper.

-I add olive oil

-and mix well by hand.

-Now, the pork.

-The tin is ready.

-Use a huge tin. The pork is huge!

-I asked the butcher

-for the bones we sawed off.

-I'll put them under the pork.

-We'll get more taste in the gravy.

-Put the bones like this.

-Next, the pork.

-Oh!

-That's it.

-I'll put the rub all over the crown

-and the cooking apple in the middle.

-It will help keep

-the crown's shape as it cooks.

-You can serve it

-as a simple apple sauce.

-I've kept the skin to make

-crackling, which everyone loves!

-Make sure it's dry and rub it with

-plenty of salt. Put it on the crown.

-Cook it in the oven at quite

-a high temperature for an hour...

-..200 Celsius, gas mark six.

-Then I turn the oven down

-to gas mark five, 180 Celsius...

-..for 45 minutes.

-I want more fennel taste

-for the meal.

-I'm going to use a bulb

-of fresh fennel, in a gratin.

-I add cubed potatoes

-and celeriac, sliced fennel...

-..to a mix of garlic,

-cream and full-fat milk...

-..heated to just

-below boiling point.

-I bring the mixture up

-to temperature, then put in dishes.

-They need about an hour in the oven.

-Matt is making

-a crunchy topping for the gratin...

-..with toasted hazelnuts.

-After chopping them finely,

-he adds them to breadcrumbs.

-You can't have a gratin without

-cheese! Mature cheddar is fine.

-To add colour, I have

-purple carrots, yellow carrots...

-..and colourful beets.

-We're going to roast these.

-I'm adding salt, pepper,

-oil and a bit of fresh thyme...

-..and some of this local honey.

-You use this a lot here.

-You use this a lot here.

-

-Yes.

-We try to use a lot

-of local produce.

-A Bangor woman produces that.

-Wow.

-It adds a nice taste.

-That will be perfect.

-I'll add some honey to the carrots,

-and a bit more to the beets.

-It helps bring out

-the natural sweet taste.

-Just sprinkle salt over everything.

-A little pepper too.

-Tear off some fresh thyme.

-If you don't have any,

-use dried thyme.

-Just use a little less.

-Amazing!

-Then add oil.

-And of course, honey.

-Then mix by hand.

-These go in the oven.

-Can you do the same with the beets?

-Can you do the same with the beets?

-

-Yes.

-Brilliant. Thanks.

-The main course is almost ready!

-Sit down. It won't be long.

-Hooray!

-I serve the pork

-on a bed of cabbage...

-..fried with bacon pieces

-and plenty of gravy.

-All the recipes are on the website.

-The pork is perfectly cooked.

-I prefer the yellow one.

-I prefer the yellow one.

-

-And me.

-It's as if the yellow one

-has been cooked for longer.

-It's the colour.

-I don't know. I like purple things.

-Are you enjoying it?

-Are you enjoying it?

-

-It's excellent.

-I can see a lot of clean plates.

-Do you want seconds?

-More meat.

-More meat.

-

-Meat.

-OK. I'll see what I can do.

-Coming up,

-more wine, the odd cocktail...

-..and Gethin Evans,

-from Band Pres Llareggub...

-..helps judge the pie competition.

-..helps judge the pie competition.

-

-Ugh!

-Back in two.

-.

-Subtitles

-Subtitles

-

-Subtitles

-# Mawr, mawr #

-CHEERS

-I love wine, but I won't pretend

-to know what I'm talking about.

-Arwel, our wine expert,

-is at hand to help.

-What wines go with pork?

-I've given you

-a white and red option.

-It's up to you. It won't

-work unless you like the wine.

-We'll start with Vermentino.

-Pork is quite fatty. An acidic

-wine will cut through the fat.

-I looked at

-the main flavours of the meal.

-There's fennel.

-A full-flavoured wine

-will cut through that.

-This is what I've chosen.

-Other wines could work,

-possibly an unoaked Chardonnay.

-Vermentino is ideal.

-Thank you.

-It's a nice colour, not too dark.

-It's a nice colour, not too dark.

-

-It's a golden colour.

-It's quite defined.

-It has a good nose.

-As someone who likes

-Sauvignon Blanc, I like dry wines.

-It's quite similar.

-It's nice and dry

-in the back of my mouth.

-The aftertaste is spicy.

-That will cut through the flavours.

-We stay in Italy for the red wine...

-..and go north to Tuscany.

-It's the world famous Chianti.

-It's a young Chianti.

-I didn't want anything too heavy.

-Chianti Classico would be heavy.

-It's a light colour.

-Yes, but it has an oaky taste.

-It has a lovely aroma. You can

-smell the sour cherries and plums.

-I got the cherries straightaway.

-I got the cherries straightaway.

-

-It's quite prominent.

-It would be perfect

-with the roasted beets.

-It will work well.

-It'll cancel out the sweetness

-perfectly.

-It's the red for me.

-Or both of them.

-Or both of them.

-

-If I must!

-The wine is lovely.

-I wouldn't normally

-choose a red wine with pork.

-It works. It's nice.

-The white is really nice

-with the fennel.

-I just down wine.

-I'm not bothered what it goes with.

-Now for the dessert.

-I'm not a fan of Christmas pudding.

-This chocolate dessert

-is easy to make.

-I'm serving it with cranberry sauce.

-We usually

-have cranberry sauce with turkey.

-It'll be perfect with chocolate.

-Seeing as we're feeding the 5,000...

-..we'll start by melting the butter.

-There's a lot of butter.

-I've chosen

-a good quality chocolate.

-It's 70% cocoa.

-Matt, can you keep an eye on that...

-..until it's nicely melted?

-Brilliant.

-I'm using light brown sugar.

-It goes well with chocolate.

-Caster sugar works equally well.

-Plain flour.

-And eggs.

-I'll crack the last of the eggs.

-This pudding

-is like a chocolate fondant.

-But it isn't turned out on a plate.

-It's served in a cup or ramekin.

-Once the butter and chocolate

-have melted...

-..add the sugar, eggs, and flour.

-Simple.

-These only need ten minutes

-in the oven.

-They're ready to eat straightaway.

-While Matt kindly fills the cups,

-I'll taste the pies.

-Gethin is helping me judge

-the Christmas pie competition.

-Thanks!

-Thanks!

-

-No problem.

-The prize is a lovely food hamper

-from Bodnant Welsh Food.

-I'm not a huge fan of mince pies.

-I gave the diners a challenge.

-Four have baked pies

-for us to taste.

-Let's see which one we prefer.

-Which one first?

-Which one first?

-

-The apple and cinnamon pie.

-You don't like cinnamon.

-You don't like cinnamon.

-

-This one won't win.

-You never know!

-It looks nice.

-There's a Christmas tree on the top.

-There's a Christmas tree on the top.

-

-They've made an effort.

-We don't know who made them.

-We don't know who made them.

-

-No.

-Nice.

-Is there a strong taste of cinnamon?

-Is there a strong taste of cinnamon?

-

-No.

-Promise?

-Ugh!

-It isn't too strong.

-That's nice.

-On to the next.

-This is a brilliant leftover pie.

-They've put "Pie" on the top.

-They've put "Pie" on the top.

-

-In case we don't know.

-For you.

-We don't know what's in this.

-No. After you.

-It could be anything.

-It's a nice, crunchy dough.

-That's lovely.

-It's quite spicy.

-I like that.

-There's some sort of meat in it.

-There's some sort of meat in it.

-

-Also peppers and mushrooms.

-Lovely.

-Lovely.

-

-Nice.

-Which one next?

-Which one next?

-

-Let's go for the apple flowers.

-Someone has made an effort.

-Someone has made an effort.

-

-It's fancy.

-They've made flowers out of apples.

-We don't need a fork.

-There's cinnamon in it.

-LAUGHTER

-Is there?

-Is there?

-

-I don't think so.

-Nice. OK.

-And finally,

-venison and cranberry pie.

-Deer?

-Rudolph. It's Christmas.

-This looks alright.

-It hasn't been decorated.

-I like the bowl.

-I like the bowl.

-

-It's nicely retro.

-It's hot.

-That's hot.

-Nice, though.

-That's nice. I like that.

-Which one would you put first?

-The venison pie.

-I agree.

-Shall we see who made this?

-Shall we see who made this?

-

-Yes.

-The winner is

-the venison and cranberry pie.

-Rhys, our cameraman!

-Yeah!

-Well done, Rhys!

-Well done, Rhys!

-

-Fix!

-We'll keep the hamper for you here.

-Well done!

-There's hidden talent in our crew.

-Thanks for your help.

-I'm going back

-to finish the chocolate puddings.

-I have sugar and frozen cranberries.

-Use fresh cranberries, if you want.

-Add the rind and juice

-of an orange, and mash.

-It's an easy, tasty sauce.

-It's served with creme fraiche.

-The recipes are on the website.

-The sharp cranberries

-go nicely with the sweet chocolate.

-It's different.

-You don't like it? Can I have it?

-You don't like it? Can I have it?

-

-Yes.

-It's not a good look on your teeth.

-This is a new experience for me...

-..cranberry and chocolate.

-It's a perfect match.

-It's a wonderful pudding.

-Really, really nice.

-It melts in the mouth.

-Mine has already melted.

-I know what you like most of all.

-The cup.

-It's so you.

-It wouldn't be Christmas

-without cocktails.

-Alex Mills is an expert.

-He's a mixologist, or the

-cocktail man, at Lab 22 in Cardiff.

-What cocktail am I having?

-What cocktail am I having?

-

-It's called an eggnog.

-I've heard of it.

-I've heard of it.

-

-It's quite famous.

-What's the first step?

-The first ingredient is brandy.

-I like brandy a lot.

-Two measures of brandy.

-OK.

-I've made eggnog before.

-I cooked it and it scrambled.

-I had drunk too much.

-The brandy is in.

-The brandy is in.

-

-Cream.

-The same amount of cream?

-The same amount of cream?

-

-Yes.

-And an egg.

-And an egg.

-

-Of course.

-A whole egg.

-Crack it into the cocktail shaker.

-Three teaspoons of sugar.

-The brandy smells amazing.

-And one teaspoon of chocolate.

-Cocoa powder.

-Cocoa powder.

-

-Yes.

-Add ice.

-And put on the hat.

-And then...

-..shake.

-And now to pour it.

-What does that do to the cocktail?

-It will aerate it...

-..get some air into it.

-Shake it again, without the ice.

-It gets more air.

-Will the cocktail

-be nice and frothy?

-It will be lighter.

-As simple as that.

-You made it look easy.

-It wouldn't look easy

-if I was doing it!

-And a dusting of chocolate on top.

-It's a traditional cocktail.

-It's over 100 years old.

-Can I taste it?

-Can I taste it?

-

-Of course.

-Oh, wow.

-I like brandy. It isn't strong

-if you don't like brandy.

-I don't know how much of it

-I could drink.

-We'll see. Thanks, lovely.

-Coming up, the cheese course, and

-who deserves a Christmas surprise?

-.

-Subtitles

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-Subtitles

-# Mawr, mawr #

-Cheese is an important part

-of Christmas for me.

-Elin is our cheese expert.

-She's opened a new deli

-in Pontcanna, Cardiff.

-Elin's family produces cheese

-in Anglesey.

-Yes, in Rhyd Y Delyn,

-our family farm in Rhoscefnhir.

-We've produced cheese since 2008.

-We have a selection here.

-This is what I'd like to see

-on my cheeseboard on Christmas Day.

-I have to taste something!

-Which one should I try first?

-Let's start with the milder cheeses.

-The Canna

-is quite similar to Cheddar.

-It's produced in Rhyd Y Delyn

-for my deli in Cardiff.

-It's creamy.

-It's great for melting.

-And have with chutney.

-Or a rarebit.

-I like rarebit.

-Now we'll try some Seiriol Wyn.

-Do you like goat's cheese?

-I do. I don't like tasting the goat.

-I know what you mean.

-Seiriol Wyn cheese is made

-by Nigel of Y Cwt Caws, Anglesey.

-It's a hard goat's cheese...

-..not the soft cheese.

-Try some.

-I think it's excellent.

-It doesn't taste of goat.

-I can't smell it at all.

-It's popular in the deli in Cardiff.

-It's popular in the deli in Cardiff.

-

-That's really nice.

-It's light and creamy.

-Let's go up a notch in strength.

-What is the next strongest?

-We'll go on to the soft cheeses.

-This is the first cheese

-we produced on the farm.

-It's like Brie and Camembert.

-It smells like feet, as Dad

-used to say - but in a nice way.

-It has to mature.

-It's still hard in the centre.

-It will mature all the way through.

-That's a must have.

-Oops-a-daisy.

-Oops-a-daisy.

-

-We'll try a smoked cheese next.

-Caws Cenarth produces this cheese.

-It's a smoked Caerphilly cheese.

-It's quite crumbly.

-It has a different texture.

-I can't taste the smokiness.

-I can smell it. I thought it might

-be too strong. But it isn't, at all.

-It tastes stronger near the side.

-It's more orange on the outside.

-That came into contact

-with the smoking process.

-Lovely. Really nice.

-And the blue one?

-And the blue one?

-

-The final one.

-Is this from your farm?

-Is this from your farm?

-

-Yes, Mon Las or Anglesey Blue.

-We won a True Taste award

-for this cheese.

-Mon Las was the Supreme In Show

-at last year's Royal Welsh.

-I hated blue cheeses

-when I was small.

-It looked like mould.

-I used to think, "Ugh".

-I tasted it when I was older...

-..and I've been obsessed ever since.

-It's strong, but that's what I like.

-Lovely. Thank you.

-It's strong, but not too salty.

-Blue cheeses can be salty.

-Sorry to be predictable,

-but my favourite is the blue one.

-Great.

-They're all delicious.

-I'm surprised how much I liked the

-goat's cheese and the smoked cheese.

-This selection would cater for

-everyone on Christmas Day. Thanks.

-You're welcome.

-Christmas is a time

-to say thank you.

-We have a surprise

-for one of our diners.

-She works hard as a volunteer.

-And she's sitting here.

-How are you, Elsie?

-Fine, thanks.

-Fine, thanks.

-

-Watch this.

-Hiya. Iona?

-Hiya. Iona?

-

-Hello, Beca.

-I'm Iona.

-I volunteer in Ysbyty Gwynedd.

-I work alongside Elsie

-with the Royal Voluntary Service.

-Elsie always looks for

-an opportunity to help others.

-She always goes the extra mile.

-Keep it in the fridge.

-I've heard that Elsie...

-..is fond of a certain drink.

-Am I right that it's Guinness?

-Am I right that it's Guinness?

-

-Who told you?!

-I love Guinness, too.

-I do like Guinness!

-Would Elsie like a

-Guinness-infused chocolate cake?

-Yes!

-What sort of person is Elsie?

-What sort of person is Elsie?

-

-She's a fun person.

-We had a charity evening recently.

-She was the first on the dance

-floor and the last to leave!

-She's full of fun.

-She has a kind heart

-and always has a smile on her face.

-She's mischievous and full of fun.

-A half of Guinness keeps her young.

-That's nice to hear!

-She was in her eighties

-when she joined us.

-She's older than my Nan, who is 90.

-I like to keep busy

-and see everyone happy.

-I'm happy to be doing something

-with my life before I leave.

-That's it. It's easy to decorate.

-There's nothing too fancy.

-Will Elsie like it?

-Yes!

-On behalf of us all...

-..I'd like to thank Elsie

-for all her hard work.

-I wish her every success

-for the future.

-I hope there are many more years

-of volunteering ahead of her.

-As you just saw...

-..this is the cake

-the girls helped me make...

-..to say thanks for your hard work.

-Thank you all very much,

-for the cake...

-..your friendship...

-..and your kind words.

-It's a big surprise,

-and I'm grateful.

-Thank you.

-Thank you, Elsie.

-The evening is drawing to a close.

-The recipes are on the website.

-We're going to party on

-with Band Pres Llareggub.

-Happy Christmas.

-Take it away, boys!

-# Mawr, mawr #

-CHEERS

-S4C Subtitles by Gwead

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