0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:28 > 0:00:31- Hello and welcome to the last - episode of the series Adre.
0:00:31 > 0:00:33- Today, I've come to Caernarfon.
0:00:42 > 0:00:45- Above the town of Caernarfon - is an area known as Twthill.
0:00:45 > 0:00:49- I've come here today to meet - an interesting person.
0:00:49 > 0:00:51- Let's go and look for clues.
0:00:52 > 0:00:57- For help following the programme - head to the website.
0:00:57 > 0:01:00- You can also search - for the Dal Ati app.
0:01:03 > 0:01:06- There are a lot of musical things - in this corner.
0:01:06 > 0:01:09- There's an amp, a bass guitar, - a desk, record player.
0:01:09 > 0:01:12- Music is very important - to this person's life.
0:01:14 > 0:01:19- There are a lot of old things here. - Old rocks.
0:01:19 > 0:01:21- That tells me this person...
0:01:21 > 0:01:24- ..is interested in history - and archaeology.
0:01:26 > 0:01:30- There are several passes for gigs - and festivals here.
0:01:30 > 0:01:32- They're back-stage passes.
0:01:32 > 0:01:36- This is clearly an important part - of this person's life.
0:01:37 > 0:01:40- There are long rows of vinyl here.
0:01:41 > 0:01:42- Most of them are punk records.
0:01:43 > 0:01:46- If that isn't a clue, - I don't know what is.
0:01:47 > 0:01:49- This house belongs to Rhys Mwyn.
0:01:49 > 0:01:52- He's a columnist, archaeologist - and a radio presenter.
0:01:53 > 0:01:55- He used to sing and play bass - guitar...
0:01:55 > 0:01:57- ..in the Welsh Punk Rock band - Yr Anrhefn.
0:01:57 > 0:01:59- Here's a clip for you.
0:01:59 > 0:02:04- # Rhedeg i fyny ac i lawr, - rhedeg i Baris
0:02:04 > 0:02:08- # Rhedeg i ffwrdd a dod yn ol
0:02:08 > 0:02:09- # Rhedeg i Baris
0:02:10 > 0:02:13- # Rhedeg i ffwrdd a rhedeg i lawr
0:02:13 > 0:02:15- # Rhedeg i Baris
0:02:16 > 0:02:19- # Rhedeg i fyny ac i lawr - Rhedeg i Baris #
0:02:31 > 0:02:34- Rhys Mwyn, - thanks for the invitation.
0:02:34 > 0:02:37- This is great, I feel - like I'm in a cool cafe.
0:02:37 > 0:02:39- It's like an American Diner.
0:02:39 > 0:02:41- I got this from eBay - believe it or not.
0:02:41 > 0:02:47- With the lads, it works quite well. - Our lads are in their early teens.
0:02:47 > 0:02:50- Trying to get them to sit down - to eat is difficult.
0:02:51 > 0:02:55- I thought, if we get a cool American - Diner table, that's one way.
0:02:56 > 0:02:56- Does it work?
0:02:56 > 0:02:57- Does it work?- - Yes, it does.
0:02:59 > 0:03:05- One of the things with this house - is that we live in it.
0:03:05 > 0:03:07- I think that's important.
0:03:07 > 0:03:11- Between my music work - and archaeology...
0:03:11 > 0:03:13- ..some mud comes into the house.
0:03:14 > 0:03:16- There are amplifiers - coming into the house.
0:03:16 > 0:03:21- I don't want a house where someone - has to take their shoes off outside.
0:03:22 > 0:03:25- Or they can't sit on the sofa.
0:03:25 > 0:03:27- It's not supposed to be - the kind of house...
0:03:27 > 0:03:30- ..where everything - is in a glass cupboard.
0:03:30 > 0:03:32- It's a house you live in.
0:03:33 > 0:03:36- You're from Montgomeryshire. - Where were you raised?
0:03:37 > 0:03:38- Llanfair Caereinion.
0:03:38 > 0:03:41- That's nice. - When did you move from there?
0:03:42 > 0:03:44- How did you find yourself - in Caernarfon?
0:03:44 > 0:03:50- Well, I think meeting Nest, my wife, - is what happened.
0:03:50 > 0:03:54- The first time we saw each other, - we knew there was something there.
0:03:55 > 0:03:57- We knew it - before we spoke to each other.
0:03:57 > 0:04:02- I've never understood - how or why that happened.
0:04:03 > 0:04:05- We clicked very quickly.
0:04:05 > 0:04:10- I remember her saying that - she realized with me...
0:04:10 > 0:04:13- ..it wouldn't be a fly-by-nighter.
0:04:13 > 0:04:16- It would be the real thing, - if it happened.
0:04:17 > 0:04:18- It did happen, very quickly.
0:04:19 > 0:04:21- We like stories like that one.
0:04:22 > 0:04:24- We've been married for 30 years.
0:04:24 > 0:04:27- We celebrated 30 years last year.
0:04:27 > 0:04:29- We've been in this house since 1990.
0:04:29 > 0:04:32- We rented in Caernarfon before that.
0:04:32 > 0:04:35- Before we had the lads, - we were always away.
0:04:35 > 0:04:39- In Berlin, in Dublin, in New York, - we'd go wherever.
0:04:39 > 0:04:45- Caernarfon was just somewhere - to come back to sleep.
0:04:45 > 0:04:47- It was base camp.
0:04:49 > 0:04:52- Nothing more or less - was curated here.
0:04:52 > 0:04:57- By curating, I mean picking which - wall or which room holds items.
0:04:58 > 0:05:01- So, when I go on a journey around - the house...
0:05:01 > 0:05:03- ..it'll be like Rhys Mwyn's museum.
0:05:03 > 0:05:05- In one sense, it will be.
0:05:06 > 0:05:09- Pop singer, rock singer, - archaeology.
0:05:09 > 0:05:12- You wouldn't expect those things - to go together.
0:05:12 > 0:05:16- Let's start with the singing - and Yr Anrhefn.
0:05:17 > 0:05:20- The whole thing - starts in Montgomeryshire.
0:05:20 > 0:05:25- I grow up and from a Welsh-language - background but at school...
0:05:25 > 0:05:28- ..I mixed with non-Welsh speakers.
0:05:28 > 0:05:31- None of my school girlfriends - spoke Welsh.
0:05:31 > 0:05:33- Girlfriends, plural!
0:05:33 > 0:05:34- Plural, yes.
0:05:37 > 0:05:38- Let's move on.
0:05:40 > 0:05:46- Discovering the politics and - creativity of punk rock inspired me.
0:05:47 > 0:05:49- It was a big change.
0:05:49 > 0:05:53- But, I felt - that I wanted it in Welsh.
0:05:53 > 0:05:59- But it was non-Welsh speakers - I found myself identifying with.
0:06:00 > 0:06:05- So, Yr Anrhefn and almost everything - I've done since then...
0:06:06 > 0:06:08- ..resulted from that.
0:06:08 > 0:06:10- If there was a slogan or - manifesto...
0:06:10 > 0:06:13- ..of "Popeth Yn Gymraeg" - - everything in Welsh...
0:06:13 > 0:06:16- ..I agreed with it, - but it wasn't available.
0:06:16 > 0:06:21- I couldn't go to listen - or see or buy what I wanted.
0:06:22 > 0:06:26- You toured a lot - and took Welsh outside Wales.
0:06:26 > 0:06:28- That was new.
0:06:28 > 0:06:32- It was natural for us. We lived in - Montgomeryshire on the border.
0:06:32 > 0:06:35- Some of our earliest gigs - were in England...
0:06:35 > 0:06:37- ..just because - the border was so close.
0:06:37 > 0:06:41- Going to sing in England wasn't - a deliberate political statement.
0:06:42 > 0:06:46- It was just that gigs were happening - literally over Offa's Dyke.
0:06:47 > 0:06:50- It meant that for us - as a Welsh band...
0:06:50 > 0:06:53- ..we didn't consider ourselves - a band...
0:06:53 > 0:06:56- ..who were limited - to a Welsh audience.
0:06:56 > 0:07:01- As I mentioned, my school friends - and girlfriends didn't speak Welsh.
0:07:01 > 0:07:03- They were our audience.
0:07:03 > 0:07:07- We sang in Welsh to an audience - who didn't speak Welsh.
0:07:07 > 0:07:08- Did you sing in English too?
0:07:08 > 0:07:09- Did you sing in English too?- - No.
0:07:10 > 0:07:12- The political vision - was to sing in Welsh...
0:07:13 > 0:07:15- ..we wanted to - express ourselves in Welsh...
0:07:15 > 0:07:18- ..and we wanted to change things.
0:07:18 > 0:07:20- We sang in Glasgow and Newcastle.
0:07:20 > 0:07:24- But those weren't places - that moved a career forward.
0:07:25 > 0:07:28- London was the place - where you'd have an agent...
0:07:28 > 0:07:32- ..from Dortmund or somewhere - deciding to take you to Germany.
0:07:34 > 0:07:37- Touring changed Yr Anrhefn - as a band.
0:07:37 > 0:07:42- We worked and sang in Welsh - but internationally.
0:07:43 > 0:07:47- Tell me about the archaeology - and that interest in history.
0:07:47 > 0:07:49- I work freelance.
0:07:49 > 0:07:53- One of the hardest questions to - answer from people on the street...
0:07:53 > 0:07:55- ..is "What exactly do you do?"
0:07:55 > 0:07:59- It's very hard to say - because no two days are alike.
0:07:59 > 0:08:02- Lecturing is one element.
0:08:02 > 0:08:05- I do higher education classes - for learners.
0:08:05 > 0:08:07- I'll discuss archaeology.
0:08:07 > 0:08:10- I do lectures at night - for societies.
0:08:10 > 0:08:14- I do guided tours. - I'll take people to see castles.
0:08:14 > 0:08:16- I'll do tours of Caernarfon town.
0:08:17 > 0:08:20- I'll go around the walls of Conwy.
0:08:21 > 0:08:23- I also do practical work - where I'll be digging...
0:08:24 > 0:08:27- ..and discovering artefacts - like any archaeologist hopes to do.
0:08:28 > 0:08:31- If it's archaeology - or singing pop...
0:08:31 > 0:08:35- ..and people ask what I do, - it depends on who I speak to.
0:08:35 > 0:08:37- Communication, that's the real job!
0:08:38 > 0:08:41- I've enjoyed my cuppa and the chat.
0:08:41 > 0:08:44- Can we go have a nose - around your house now?
0:08:47 > 0:08:52- Rhys, we walk in and the wall - is plastered with pictures.
0:08:52 > 0:08:55- There are a lot of women - in traditional Welsh dress here.
0:08:55 > 0:09:00- The simple reason is, we've got - a wall here in a narrow hallway.
0:09:00 > 0:09:02- What can you do?
0:09:03 > 0:09:04- Coats are on the other side.
0:09:04 > 0:09:09- Because it's such a difficult - wall to make use of...
0:09:10 > 0:09:16- ..we started collecting pictures - of traditional Welsh dress.
0:09:17 > 0:09:20- Some of these, Dolwyddelan Castle, - Dolbadarn Castle...
0:09:21 > 0:09:24- ..they fit in - with my interest in history.
0:09:24 > 0:09:28- Some of them, like these, - cost 50p from a charity shop.
0:09:28 > 0:09:32- Who's this lady in amongst them all?
0:09:32 > 0:09:35- It's my mother. We lost her - when we were rather young.
0:09:36 > 0:09:42- Apart from Nest, she's one of - the few women I could speak to.
0:09:43 > 0:09:46- She was my mother, - but we were best friends.
0:09:46 > 0:09:47- We'd talk about anything.
0:09:47 > 0:09:49- We'd talk about anything.- - Let's move in to this room.
0:09:52 > 0:09:56- We call this room the parlour.
0:09:56 > 0:09:58- It's the front room of the house.
0:09:58 > 0:10:01- This is the room where Nest - and I get some peace for reading.
0:10:02 > 0:10:03- It's a nice room.
0:10:03 > 0:10:07- What's funny here is coming back - to the pop singing business.
0:10:07 > 0:10:11- The doors and floor, - the floor is sanded.
0:10:11 > 0:10:15- The doors were made by Yws Gwynedd. - He's a singer.
0:10:15 > 0:10:21- The papering and painting was done - by Bolton who sang with Celt.
0:10:21 > 0:10:25- The reason for that is that it's - easier to get people you know...
0:10:25 > 0:10:28- ..to do the work and turn up - and be reasonable with prices.
0:10:29 > 0:10:31- It was a bit of a joke...
0:10:31 > 0:10:36- ..I'll get these Welsh popstars - to help me sort the house.
0:10:36 > 0:10:40- What about the furniture? - There's a nice cupboard there.
0:10:41 > 0:10:46- It's a cupboard from Nain's house. - It's one of the few family things.
0:10:46 > 0:10:50- I use it to keep my rarest - and most valuable books.
0:10:51 > 0:10:55- To be fair, there are guide books - in the old cupboard.
0:10:56 > 0:10:59- Archaeology books - are on the landing.
0:10:59 > 0:11:01- Pop books are in the office.
0:11:02 > 0:11:03- That's a bit OCD.
0:11:03 > 0:11:04- That's a bit OCD.- - That's not OCD.
0:11:06 > 0:11:07- I like to be organized too.
0:11:08 > 0:11:10- Shall we take a look next door?
0:11:10 > 0:11:13- Next door for a little nose.
0:11:13 > 0:11:16- The living room.
0:11:16 > 0:11:17- This is a nice room.
0:11:18 > 0:11:19- Yes.
0:11:19 > 0:11:22- This does as you've just said. - It's a living room.
0:11:23 > 0:11:24- The TV is here. We eat here.
0:11:25 > 0:11:26- We relax here.
0:11:26 > 0:11:29- It's more of a room - for the whole family.
0:11:29 > 0:11:33- But once again, it's not too formal.
0:11:33 > 0:11:37- The lads sometimes lie along - the length of the sofa.
0:11:37 > 0:11:42- It still comes back to, you want - somewhere where you can live.
0:11:42 > 0:11:45- Somewhere you can live comfortably.
0:11:45 > 0:11:47- We've got a black sofa.
0:11:47 > 0:11:49- You need cushions for it.
0:11:49 > 0:11:54- We thought, why go to, I don't know - where you go to get cushions...
0:11:54 > 0:11:59- ..British Home Stores, - IKEA, wherever you go for what?
0:12:00 > 0:12:04- You can get things - that work as cushions.
0:12:04 > 0:12:08- These were designed - by Hywel Edwards.
0:12:08 > 0:12:12- By buying these, - you're supporting a Welsh artist.
0:12:13 > 0:12:17- You've got something - that has more of a story.
0:12:17 > 0:12:20- It's obviously - close to your heart too.
0:12:20 > 0:12:22- The whole thing, yes.
0:12:23 > 0:12:26- It's ridiculous really - to think about your cushions.
0:12:27 > 0:12:30- But it creates the atmosphere.
0:12:30 > 0:12:36- It's very unusual for people to come - here and not notice the cushions.
0:12:40 > 0:12:43- Here we are in the red kitchen.
0:12:43 > 0:12:46- Your kitchen or Nest's kitchen? - Do you share the cooking?
0:12:47 > 0:12:52- We're quite good at sharing - and seeing things together.
0:12:53 > 0:12:55- We like a splash of red.
0:12:55 > 0:12:59- Strangely, in the old kitchen, - this was redone recently...
0:13:00 > 0:13:02- ..in the old kitchen, - we had red units.
0:13:03 > 0:13:06- We called the old kitchen - the Richard Branson kitchen.
0:13:06 > 0:13:11- My brother, Sion, and I got money - about 15 years ago...
0:13:12 > 0:13:14- ..from Branson - on a recording contract.
0:13:15 > 0:13:18- You'd get an advance then.
0:13:18 > 0:13:21- That advance was about 30,000 each.
0:13:21 > 0:13:24- We used that money - to buy equipment and record.
0:13:25 > 0:13:28- There was enough left over - to redo the kitchen.
0:13:28 > 0:13:33- Everyone who came here called it - the Richard Branson kitchen.
0:13:33 > 0:13:38- It's almost all gone now, - except the slate floor.
0:13:38 > 0:13:41- We felt the red worked.
0:13:41 > 0:13:44- Because of our location - near Twthill...
0:13:45 > 0:13:47- ..it's very dark in here - because of the rock.
0:13:47 > 0:13:50- We went with the white - to make it lighter and airier.
0:13:52 > 0:13:54- You've got an iconic - poster up there.
0:13:54 > 0:13:59- There was a time when those posters - were everywhere.
0:13:59 > 0:14:01- I haven't seen one for years.
0:14:01 > 0:14:05- I played with it.
0:14:05 > 0:14:08- I still say the idea of everything - in Welsh is essential.
0:14:09 > 0:14:13- We need these possibilities - and choices to be available.
0:14:13 > 0:14:15- We need the opportunities - to be there.
0:14:16 > 0:14:19- We can't set boundaries - to Welshness.
0:14:20 > 0:14:22- We'll lose people that way.
0:14:22 > 0:14:25- I believe that's important.
0:14:25 > 0:14:31- We've got a gay couple in the - poster, it was a girl and a guy.
0:14:31 > 0:14:32- I made that.
0:14:33 > 0:14:37- I used their old logo and created - the image. It's a screen print.
0:14:37 > 0:14:42- Once again, it's to push things - forward or challenge people...
0:14:42 > 0:14:44- ..or just make them think.
0:14:58 > 0:15:02- Even the pictures on the landing - are a record of your life and work.
0:15:04 > 0:15:07- There's only so much space - in each room.
0:15:07 > 0:15:11- Again with the walls in the landing, - what do you do with them?
0:15:11 > 0:15:15- It's nice to have different pictures - from different gigs.
0:15:15 > 0:15:18- Was that your first album cover?
0:15:18 > 0:15:21- This was the sort of prototype.
0:15:21 > 0:15:26- We looked at this and thought - OK, this will be the cover.
0:15:27 > 0:15:31- It's the first print of the cover - from Yr Anrhefn's first album...
0:15:31 > 0:15:33- ..Defaid, Skateboards a Wellies.
0:15:34 > 0:15:36- You went from being a member...
0:15:36 > 0:15:39- ..and doing a lot - of the organizing for Yr Anrhefn...
0:15:39 > 0:15:43- ..to setting up your own label - and managing other bands.
0:15:43 > 0:15:46- I had always been interested...
0:15:46 > 0:15:49- ..in being a part - of the organizational side.
0:15:49 > 0:15:52- I saw that in itself - as a cultural thing to do.
0:15:53 > 0:15:57- Being a musician in the band - was a second choice.
0:15:57 > 0:16:00- My first choice would be - to be the manager.
0:16:00 > 0:16:02- Like Andrew Loog Oldham - for the Stones...
0:16:03 > 0:16:05- ..or Malcolm McLaren - with the Sex Pistols.
0:16:05 > 0:16:09- I wanted to create the events - more than be on stage.
0:16:09 > 0:16:13- You were managing Catatonia - when they started as a band.
0:16:13 > 0:16:19- I always saw this business of coming - across or discovering new artists.
0:16:19 > 0:16:23- With Catatonia, you saw it from - the start, Cerys Matthews...
0:16:23 > 0:16:26- ..the partnership - with Mark Cyrff writing music.
0:16:27 > 0:16:29- It was quite clear - the talent was there.
0:16:30 > 0:16:34- But we had to make the first records - and videos with Cerys as the star.
0:16:34 > 0:16:37- Then, people asked who are they? - They're good.
0:16:38 > 0:16:42- That's the field that interests me - the most, to be honest.
0:16:42 > 0:16:47- That discovery and the creative - element of presenting new talent.
0:16:48 > 0:16:49- And nurturing that talent.
0:16:50 > 0:16:52- Can we keep nosing in to the office?
0:16:52 > 0:16:53- Yes, why not?
0:16:57 > 0:16:59- What do you do in here?
0:16:59 > 0:17:01- I use it - as an office for work...
0:17:02 > 0:17:05- ..but I can also sit in here - and listen to music...
0:17:05 > 0:17:07- ..particularly on a Sunday.
0:17:08 > 0:17:11- I can put my feet up - and just listen to music.
0:17:11 > 0:17:14- In a way, the radio programme - is a perfect excuse...
0:17:14 > 0:17:18- ..to sit and rediscover records - you've had for years.
0:17:19 > 0:17:21- With the radio programme...
0:17:21 > 0:17:24- ..we go back to the '70s, '80s - and '90s, as a main focus.
0:17:24 > 0:17:28- That means I've been through them - and I'll do it again.
0:17:28 > 0:17:32- It means going - through all the vinyl records.
0:17:32 > 0:17:34- You rediscover things...
0:17:34 > 0:17:37- ..there's a good song on the - B side of Y Brodyr single...
0:17:37 > 0:17:39- ..that I'd forgotten about.
0:17:39 > 0:17:42- We might remember - Lleisiau Mewn Anialwch...
0:17:43 > 0:17:45- ..but what about the B side tracks?
0:17:45 > 0:17:48- It's a process, - using the decks behind me.
0:17:48 > 0:17:52- I just listen and then think about - what works. Who's the guest?
0:17:52 > 0:17:54- What would suit them?
0:17:54 > 0:17:58- Sometimes, it can be as simple as - Lleisiau Mewn Anialwch...
0:17:58 > 0:18:02- ..and someone comes on the programme - who's just been in the desert.
0:18:02 > 0:18:04- You don't do that every time.
0:18:04 > 0:18:05- You don't do that every time.- - Some link.
0:18:05 > 0:18:09- This is the room - that contains my records.
0:18:09 > 0:18:14- My CDs, particularly the things - I've worked on. They're all here.
0:18:17 > 0:18:19- I'm having an interesting morning.
0:18:19 > 0:18:21- But it's time for a break.
0:18:21 > 0:18:25- After the break, Rhys and I - go for a walk to the top of Twthill.
0:18:29 > 0:18:29- .
0:18:30 > 0:18:30- Subtitles
0:18:30 > 0:18:32- Subtitles- - Subtitles
0:18:49 > 0:18:52- Rhys, we've come to the top of - Twthill.
0:18:52 > 0:18:56- It's right behind the house. - The view is incredible.
0:18:56 > 0:19:01- You can see Caernarfon Castle and - even as far as the Lleyn Peninsula.
0:19:01 > 0:19:02- It's a good place.
0:19:03 > 0:19:05- I come here sometimes in the summer.
0:19:05 > 0:19:08- I sit at the top with binoculars.
0:19:09 > 0:19:11- You can see in every direction.
0:19:11 > 0:19:15- You can see over Anglesey, - Snowdonia, all of Lleyn.
0:19:15 > 0:19:18- It's a wonderful place.
0:19:18 > 0:19:21- It's a funny place too. - It's a lump of rock.
0:19:22 > 0:19:25- There's a suggestion it was used - during the Celtic period.
0:19:26 > 0:19:28- But because the rock - is so close to the surface...
0:19:29 > 0:19:31- ..it's almost impossible - to see any remains.
0:19:33 > 0:19:37- The name, Twthill, there is - something similar in Rhuddlan.
0:19:37 > 0:19:39- My theory here is...
0:19:40 > 0:19:42- ..we can see Segontium behind us.
0:19:43 > 0:19:47- I can't believe the Romans - wouldn't have used this place...
0:19:47 > 0:19:49- ..to watch the river.
0:19:50 > 0:19:54- When you got up to Segontium, - this masks the view to the north.
0:19:54 > 0:19:58- So you think they came here - to look over the river.
0:19:59 > 0:20:02- You can't prove it - because there are no remains here.
0:20:07 > 0:20:09- For an archaeologist like you...
0:20:09 > 0:20:12- ..living in the shadow - of the castle is impressive.
0:20:13 > 0:20:14- Am I right in thinking...
0:20:15 > 0:20:19- ..you'll be on your knees digging - in a field over there next week?
0:20:19 > 0:20:24- We've been finding earthenware - - Roman pottery, across the river.
0:20:26 > 0:20:29- The other side of the Seiont river.
0:20:31 > 0:20:36- There are too many pieces to suggest - that nothing was happening there.
0:20:37 > 0:20:41- We'll be doing this with - Gwynedd Archaeological Trust.
0:20:41 > 0:20:44- We're going to make - a small survey...
0:20:44 > 0:20:47- ..to see what, if anything, - is going on.
0:20:48 > 0:20:52- If Segontium is behind me you'd - expect the land on the other side...
0:20:52 > 0:20:55- ..of the river - would be good agricultural land.
0:20:55 > 0:20:59- It's the kind of place - you'd expect people to retire to.
0:20:59 > 0:21:02- Or a place where local people - had a farm.
0:21:03 > 0:21:06- Maybe you'll - find something exciting.
0:21:06 > 0:21:08- It's possible.
0:21:08 > 0:21:12- That chance is always there. - We'll see.
0:21:12 > 0:21:15- We're happy to go and see - what we can find.
0:21:15 > 0:21:17- The evidence will lead us...
0:21:17 > 0:21:19- The evidence will lead us...- - To play in the soil and mud.
0:21:19 > 0:21:23- I'll take you back so you can - see the earthenware we've found.
0:21:23 > 0:21:25- They're not very big.
0:21:26 > 0:21:28- And yet, they do suggest something.
0:21:28 > 0:21:30- And yet, they do suggest something.- - They're like a little clue.
0:21:30 > 0:21:32- Let's go down.
0:21:32 > 0:21:34- Let's go down.- - There we are, out of the cold!
0:21:42 > 0:21:46- You're looking at a tiny piece like - this. There's nothing to it.
0:21:46 > 0:21:51- We know it's Roman from seeing - similar ones and comparing.
0:21:52 > 0:21:57- What's happened on the western - side of the river Seiont...
0:21:57 > 0:22:01- ..is that we've found - around 100 of these in one field.
0:22:02 > 0:22:04- Some of them are decorated.
0:22:04 > 0:22:07- Those are from the second century.
0:22:07 > 0:22:10- They're imported - and have a higher status.
0:22:10 > 0:22:15- I wouldn't get one of those if I was - a Celtic farmer 2,000 years ago.
0:22:15 > 0:22:19- I might have one of these - but not an ornate one.
0:22:19 > 0:22:22- So it would be someone - important in that society.
0:22:23 > 0:22:28- It would be great to find a Roman - villa to the west of the river.
0:22:28 > 0:22:31- You have to look at the clues - and then make a decision.
0:22:31 > 0:22:33- You don't get 100 of these...
0:22:33 > 0:22:36- ..without something happening - during that period.
0:22:37 > 0:22:40- We've searched adjacent fields - and found nothing.
0:22:41 > 0:22:44- A party or a feast - has been in that field.
0:22:44 > 0:22:47- Maybe they had a picnic - and smashed their pots...
0:22:47 > 0:22:49- ..and there's nothing else there.
0:22:50 > 0:22:54- If I wasn't here today. What - would you do as a family on Sunday?
0:22:54 > 0:22:58- That leads us nicely up to this.
0:22:58 > 0:23:04- This is a milling stone - for making flour to bake bread.
0:23:04 > 0:23:07- It's also from the Roman period.
0:23:08 > 0:23:11- What you have is, - it's always on the bottom.
0:23:11 > 0:23:17- Your grain would go in - through this hole here.
0:23:17 > 0:23:20- Where you see this smaller hole - there's a handle.
0:23:20 > 0:23:24- They'd turn it and flour - would come out at the bottom.
0:23:24 > 0:23:25- Everyone wanted bread.
0:23:26 > 0:23:29- This has come from Bryngwran, - Anglesey.
0:23:29 > 0:23:32- It was found by a local - who phoned me and said...
0:23:32 > 0:23:35- .."I've found a stone, - what will you make of it?"
0:23:35 > 0:23:38- I head over regularly - on Sunday afternoons...
0:23:38 > 0:23:40- ..I take my father for a walk.
0:23:40 > 0:23:44- If you go to farms, you'll get a - cuppa, some cake and a welcome!
0:23:44 > 0:23:47- And then I can either tell them what - the stone is...
0:23:48 > 0:23:52- ..or in the case of this one, - because it's quite important...
0:23:52 > 0:23:54- ..we note it down then.
0:23:54 > 0:23:55- How old is it?
0:23:56 > 0:24:00- It's 2,000 years old. Something - like this is from the Roman period.
0:24:00 > 0:24:04- It's incredible that we can touch - something that old.
0:24:04 > 0:24:07- If the handle was still there, - you could use it.
0:24:07 > 0:24:09- How about this one?
0:24:09 > 0:24:11- This is a stone from Mynydd Rhiw.
0:24:11 > 0:24:14- It's a mountain above Aberdaron - on Lleyn.
0:24:15 > 0:24:20- 3,000 years before Christ, - there was an axe factory there.
0:24:20 > 0:24:22- They'd find a stone like this one.
0:24:23 > 0:24:26- They'd find it underground - and dig down for them.
0:24:26 > 0:24:29- They'd then use the stone - to make an axe...
0:24:29 > 0:24:33- ..to cut down trees - for the first farmers.
0:24:33 > 0:24:39- There's only a two-foot-deep layer - where the rock has been heated.
0:24:39 > 0:24:45- The rock has then changed - to be similar to flint.
0:24:45 > 0:24:48- When you knock it, - it splits and becomes sharp.
0:24:49 > 0:24:54- So, those earliest farmers, - 5,000 years ago in Lleyn...
0:24:54 > 0:24:57- ..not only did they see the rock...
0:24:57 > 0:25:00- ..and understand - they could make an axe from it.
0:25:00 > 0:25:03- They've dug into the side of the - mountain, the first quarries.
0:25:05 > 0:25:08- You can see half a dozen pools - where they dug down.
0:25:09 > 0:25:15- There are thousands of little bits - that came off from making the tools.
0:25:16 > 0:25:18- We can find these on Anglesey.
0:25:18 > 0:25:22- There was work done recently where - they found bits of axe...
0:25:22 > 0:25:25- ..and recognize it - as a rock from Mynydd Rhiw.
0:25:25 > 0:25:30- Rhys Mwyn! You've made archaeology - sound thoroughly interesting.
0:25:30 > 0:25:35- I never thought about the importance - of archaeology until today.
0:25:35 > 0:25:38- That's the point. It's life, - cutting trees and making bread.
0:25:39 > 0:25:42- That's it, the end of another - series of Adre.
0:25:42 > 0:25:44- I've thoroughly enjoyed myself.
0:25:45 > 0:25:47- I've met eight - very interesting people.
0:25:47 > 0:25:49- And I've had a nose - around their houses!
0:25:50 > 0:25:54- Thank you for joining us, - and for the time being, goodbye.
0:25:56 > 0:25:56- .
0:25:58 > 0:25:58- Subtitles
0:25:58 > 0:26:00- Subtitles- - Subtitles
0:26:05 > 0:26:07- Rhubarb is the star of the show.
0:26:07 > 0:26:09- Welcome to Cegin Bryn.
0:26:13 > 0:26:15- I focus on vegetables - in this series.
0:26:16 > 0:26:20- I'll cook a three-course meal - with one vegetable every week.
0:26:20 > 0:26:23- A starter, a main course - and a dessert.
0:26:23 > 0:26:27- Many people sweeten rhubarb - and serve it as a dessert.
0:26:27 > 0:26:30- Rhubarb also works - in a savoury dish...
0:26:30 > 0:26:34- ..when you serve it with meat - or fish that has a strong flavour.
0:26:35 > 0:26:38- Rhubarb originates - from China and Siberia.
0:26:38 > 0:26:43- It thrives in the cold, so it's - ideally suited to the Welsh climate!
0:26:43 > 0:26:48- In this series, - I meet people from across Wales...
0:26:48 > 0:26:52- ..whose passion - is growing and eating vegetables.
0:26:55 > 0:26:57- Rhubarb
0:26:58 > 0:27:00- Rhubarb, Beetroot - And Goat's Cheese Salad
0:27:11 > 0:27:14- The first recipe - I'll cook in the kitchen...
0:27:14 > 0:27:17- ..is a rhubarb, beetroot - and goat's cheese salad.
0:27:18 > 0:27:22- First, prepare and cook the rhubarb.
0:27:22 > 0:27:26- I'll cook it in orange juice, thyme, - black pepper and sugar.
0:27:26 > 0:27:30- Put the rhubarb pieces - in a roasting tin.
0:27:31 > 0:27:34- Add the juice of one orange.
0:27:38 > 0:27:43- Next, add some sugar, - some black peppercorns...
0:27:44 > 0:27:48- ..and some thyme, - to keep the fresh flavour.
0:27:50 > 0:27:55- Stir it and make sure the sugar - and the orange juice have combined.
0:27:57 > 0:28:02- Into the 160 degree oven it goes - for four to five minutes.
0:28:03 > 0:28:07- While the rhubarb cooks, - I'll prepare these beetroots.
0:28:08 > 0:28:13- I wrapped them in foil and cooked - them in the oven for three hours.
0:28:14 > 0:28:16- Out it comes.
0:28:19 > 0:28:20- I'll remove the skin.
0:28:22 > 0:28:24- Straight through.
0:28:24 > 0:28:27- I used golden beetroots - rather than red ones.
0:28:37 > 0:28:42- Cut them in half, - then into quarters.
0:28:45 > 0:28:48- I'll check the rhubarb.
0:28:52 > 0:28:58- When you cook it gently in the oven, - it keeps its shape.
0:28:58 > 0:29:01- I'll let it cool.
0:29:02 > 0:29:05- Next, prepare the goat's cheese.
0:29:06 > 0:29:07- I'm going to whip it.
0:29:08 > 0:29:12- I'll do that because goat's cheese - can be a little bit dry.
0:29:13 > 0:29:19- Adding cream and creme fraiche to it - makes the flavour lighter...
0:29:19 > 0:29:22- ..and it stops it being so dry.
0:29:26 > 0:29:28- Double cream.
0:29:28 > 0:29:30- That's plenty.
0:29:30 > 0:29:33- Next, I'll add some creme fraiche.
0:29:40 > 0:29:42- I'll make a dressing for the salad.
0:29:42 > 0:29:48- I'll use the liquid - which came off the rhubarb.
0:29:52 > 0:29:56- This liquid is quite sharp and - it works well instead of vinegar...
0:29:56 > 0:29:58- ..in a dressing.
0:29:58 > 0:30:01- Add olive oil.
0:30:04 > 0:30:06- Mix it well.
0:30:08 > 0:30:12- We're now ready to plate up.
0:30:14 > 0:30:19- When I serve this at home, I put the - salad in the middle of the table...
0:30:20 > 0:30:22- ..and let everyone help themselves.
0:30:25 > 0:30:28- Make sure you drizzle the dressing - over the whole dish.
0:30:29 > 0:30:35- Finally, finish the salad - by adding a handful of rocket.
0:30:36 > 0:30:41- Scatter rocket leaves - over the whole plate of food.
0:30:42 > 0:30:45- There we are. A colourful plate.
0:30:47 > 0:30:50- Rhubarb, beetroot - and goat's cheese salad.
0:31:16 > 0:31:20- I'm on my way to Blaenau Ffestiniog, - hoping to dodge the showers!
0:31:21 > 0:31:24- I'm here to meet - keen gardener Paul Williams.
0:31:25 > 0:31:28- Paul has a back garden - plus an allotment...
0:31:28 > 0:31:29- ..and he's a keen cook.
0:31:36 > 0:31:39- I'm in Blaenau Ffestiniog - but it isn't raining!
0:31:40 > 0:31:41- It never rains here.
0:31:43 > 0:31:45- What do you grow here?
0:31:46 > 0:31:48- This is a perennial kale.
0:31:49 > 0:31:52- I also grow broccoli and leeks.
0:31:53 > 0:31:55- I take different approaches.
0:31:56 > 0:32:00- I leave carrots in the soil - until I'm ready to use them.
0:32:01 > 0:32:04- I hope to do the same thing - with my turnips.
0:32:04 > 0:32:09- Up to the time when frost sets in, - I can just pick whatever I need.
0:32:15 > 0:32:17- I hear you write a blog.
0:32:17 > 0:32:20- I don't follow any blogs - and I'm not a blogger.
0:32:20 > 0:32:22- What happens on your blog?
0:32:22 > 0:32:24- I write about everything.
0:32:24 > 0:32:27- Triumphs and disasters!
0:32:28 > 0:32:32- I also use it as a diary, - so I can go back and read it.
0:32:32 > 0:32:36- I use it to remind me - what didn't quite work last year...
0:32:37 > 0:32:41- ..so I can try something different - this year.
0:32:41 > 0:32:45- I don't give tips to other growers. - I'm a complete amateur.
0:32:51 > 0:32:55- You grow vegetables - and you also love to cook them.
0:32:55 > 0:32:59- Yes, I share some of the vegetables - with my family.
0:32:59 > 0:33:01- Everything goes into my kitchen.
0:33:03 > 0:33:05- We either eat fresh produce...
0:33:06 > 0:33:11- ..or I use them to experiment - and make jams and chutneys.
0:33:11 > 0:33:14- Ah, I see. - So you eat them all year round.
0:33:29 > 0:33:33- You can make lots of things - with vegetables...
0:33:33 > 0:33:36- ..but I'll cook with rhubarb later.
0:33:36 > 0:33:40- I'll make two different dishes - using rhubarb, with your help.
0:33:54 > 0:33:59- The barbecue is ready, - so let's cook one recipe on there...
0:33:59 > 0:34:01- ..and one which requires no heat.
0:34:02 > 0:34:04- First, I'll make rhubarb gin.
0:34:07 > 0:34:10- Have you ever done - something like this before?
0:34:11 > 0:34:14- Have you added rhubarb or fruit - to vodka or gin?
0:34:15 > 0:34:18- I had an attempt - at making rhubarb vodka...
0:34:19 > 0:34:22- ..but it wasn't sweet enough for me.
0:34:23 > 0:34:25- It didn't taste very nice.
0:34:26 > 0:34:29- I had more success using - wild bilberries from the mountain.
0:34:30 > 0:34:33- They tasted wonderful in vodka.
0:34:34 > 0:34:37- If I use a handful of rhubarb, - I add a handful of sugar.
0:34:37 > 0:34:40- Use an equal amount - of sugar and rhubarb.
0:34:41 > 0:34:44- If you're not sure, - use 90% sugar to rhubarb...
0:34:44 > 0:34:47- ..then taste it three weeks later.
0:34:47 > 0:34:50- It's a good excuse - to taste it before it's ready!
0:34:51 > 0:34:52- OK, that's plenty.
0:34:53 > 0:34:55- In goes the sugar.
0:34:56 > 0:34:58- Put the lid on and shake it.
0:34:58 > 0:35:02- The sugar will begin to draw liquid - out of the rhubarb...
0:35:02 > 0:35:04- ..before we add the gin.
0:35:04 > 0:35:08- Shake it for three or four minutes.
0:35:09 > 0:35:14- The second recipe is rhubarb sauce - to go with sausages.
0:35:15 > 0:35:20- The pan's on the barbecue, - so in goes the oil and the shallots.
0:35:20 > 0:35:22- Add some salt and pepper.
0:35:26 > 0:35:29- Put the rhubarb in the pan - and cook it gently...
0:35:31 > 0:35:32- ..until it's soft.
0:35:33 > 0:35:37- This combination works - in the same way as apple and pork.
0:35:37 > 0:35:40- We're just using rhubarb - instead of apple.
0:35:43 > 0:35:47- You've shaken that, - so now it's time for the best bit.
0:35:47 > 0:35:51- Let's add the gin to the mixture.
0:35:54 > 0:35:59- Pour gin onto the sugar and rhubarb.
0:36:04 > 0:36:08- The gin will turn lovely and pink - when it's ready.
0:36:11 > 0:36:13- Get rid of that funnel.
0:36:13 > 0:36:17- Put the lid back on - and shake it really well.
0:36:20 > 0:36:21- It's now ready...
0:36:21 > 0:36:25- ..to go into a cupboard - for three months.
0:36:27 > 0:36:31- It's important - to give it a shake once a week.
0:36:31 > 0:36:35- When it's ready, - take out all the rhubarb...
0:36:35 > 0:36:37- ..leaving you with rhubarb gin.
0:36:49 > 0:36:51- It's ready.
0:36:52 > 0:36:53- Would you like to taste it?
0:36:53 > 0:36:54- Would you like to taste it?- - Yes, please.
0:36:55 > 0:36:58- Cut the sausage in half. It's hot.
0:36:59 > 0:37:01- I'll eat it with my fingers.
0:37:06 > 0:37:07- Mmm!
0:37:14 > 0:37:15- Very nice.
0:37:16 > 0:37:16- .
0:37:25 > 0:37:25- Subtitles
0:37:25 > 0:37:27- Subtitles- - Subtitles
0:37:30 > 0:37:34- Rhubarb Tart And Duck Leg Confit
0:37:35 > 0:37:39- The main course is rhubarb tart - and duck leg confit.
0:37:40 > 0:37:42- First, prepare and cook the duck.
0:37:43 > 0:37:49- Rub salt into the duck legs - to draw the water from them.
0:37:51 > 0:37:54- Leave it for two hours - and let the salt do its work.
0:37:57 > 0:38:00- This is what happens - after two hours.
0:38:00 > 0:38:02- I prepared these earlier.
0:38:02 > 0:38:06- The salt has drawn the water - from the legs.
0:38:08 > 0:38:13- Next, dry and clean the legs, - using kitchen paper.
0:38:16 > 0:38:18- Brush off the salt.
0:38:25 > 0:38:27- It's important - to dry them thoroughly.
0:38:29 > 0:38:31- We're about to cook them - in duck fat...
0:38:33 > 0:38:35- ..and water - doesn't mix well with fat.
0:38:36 > 0:38:38- It's important - that the legs are dry.
0:38:39 > 0:38:42- Add the duck legs to the duck fat.
0:38:47 > 0:38:49- In goes the second one.
0:38:49 > 0:38:52- I'll use thyme - to add some extra flavour.
0:38:54 > 0:38:55- In it goes.
0:38:57 > 0:39:01- Put it in a 120 degree oven - for three hours.
0:39:05 > 0:39:06- Now, the rhubarb tart.
0:39:08 > 0:39:09- I need some puff pastry.
0:39:10 > 0:39:14- Roll it out nice and thinly...
0:39:14 > 0:39:16- ..then place rhubarb on the pastry.
0:39:17 > 0:39:18- Roll out the pastry.
0:39:24 > 0:39:26- Move it to a baking sheet.
0:39:32 > 0:39:37- Next, I'll prick the puff pastry - with a fork.
0:39:37 > 0:39:43- When you prick puff pastry, air - can't get into it and it won't rise.
0:39:47 > 0:39:48- Next, chop the rhubarb.
0:39:49 > 0:39:53- This is a different way - to use rhubarb.
0:39:53 > 0:39:56- The sharpness of the rhubarb...
0:39:56 > 0:40:01- ..will cut through the duck fat.
0:40:06 > 0:40:09- Fold the edges around the rhubarb.
0:40:11 > 0:40:14- This will help - keep everything in place.
0:40:15 > 0:40:18- There we are. - It's ready for the oven.
0:40:18 > 0:40:22- Cook it for 15 minutes - at 180 degrees.
0:40:35 > 0:40:37- The tart - has had 15 minutes in the oven.
0:40:38 > 0:40:42- I'll now brush some honey - onto the rhubarb.
0:40:43 > 0:40:47- Rhubarb works really well - with the duck...
0:40:47 > 0:40:51- ..but it needs - a touch of sweetness.
0:40:53 > 0:40:54- That's enough.
0:40:56 > 0:40:59- Put it in the oven - for four or five minutes...
0:40:59 > 0:41:02- ..to caramelize and warm the honey.
0:41:02 > 0:41:05- In the meantime, heat the duck legs.
0:41:15 > 0:41:17- There's one more job to do.
0:41:17 > 0:41:19- Chop some pistachio nuts...
0:41:19 > 0:41:23- ..which I'll sprinkle over - the rhubarb tart once it's ready.
0:41:24 > 0:41:28- Pistachios will add colour - and texture to the rhubarb tart.
0:41:28 > 0:41:32- It's important that food - looks good too.
0:41:36 > 0:41:39- The honey has started to caramelize.
0:41:40 > 0:41:42- Sprinkle salt over the rhubarb.
0:41:45 > 0:41:47- Finish with pistachio nuts.
0:41:51 > 0:41:54- I'll put the duck legs on the side.
0:41:55 > 0:41:58- There it is - - rhubarb tart and duck leg confit.
0:41:58 > 0:42:01- This is a perfect combination.
0:42:01 > 0:42:04- The rhubarb is sharp and sour, - the honey is sweet...
0:42:04 > 0:42:06- ..and the duck is salty.
0:42:07 > 0:42:11- Three perfect elements - for a great plate of food.
0:42:11 > 0:42:13- I'd eat this all day long.
0:42:51 > 0:42:56- Rhubarb Fool
0:42:56 > 0:43:00- I'm on the allotment - to make the dessert - rhubarb fool.
0:43:01 > 0:43:03- First, prepare and cook the rhubarb.
0:43:04 > 0:43:09- I'll only use the red sections - of the rhubarb.
0:43:09 > 0:43:12- I'll use around half the stalk.
0:43:13 > 0:43:15- I'll chop the rhubarb finely...
0:43:16 > 0:43:20- ..so that it cooks - in five to ten minutes.
0:43:20 > 0:43:23- I want to keep - that fresh, rhubarb taste.
0:43:25 > 0:43:29- The red part has more flavour - than the green part.
0:43:30 > 0:43:35- The more green rhubarb you use, - the more sugar you must add.
0:43:41 > 0:43:45- The rhubarb is ready, - so I'll put it in a pan.
0:43:47 > 0:43:49- Add sugar...
0:43:49 > 0:43:54- ..and a star anise, to give - the rhubarb a wonderful flavour.
0:43:55 > 0:43:57- Next, add a cardamom pod.
0:43:59 > 0:44:02- Cardamom goes well with rhubarb.
0:44:02 > 0:44:05- To cook the rhubarb, - add some liquid.
0:44:05 > 0:44:09- You can use water, but I'll use - the juice of half an orange.
0:44:12 > 0:44:14- That's plenty.
0:44:15 > 0:44:18- I won't add too much liquid.
0:44:19 > 0:44:23- Rhubarb releases liquid as it cooks - and I need quite a dry mixture.
0:44:25 > 0:44:27- It's ready for the heat.
0:44:28 > 0:44:33- It's important to dissolve the sugar - and bring the liquid to the boil.
0:44:33 > 0:44:38- I must cook the rhubarb quickly - to preserve its colour and flavour.
0:44:39 > 0:44:45- While the rhubarb cooks, - I'll prepare some cooked ginger.
0:44:45 > 0:44:51- This ginger has been cooked - in sugar and water...
0:44:51 > 0:44:57- ..which gives you a sweetness - without losing that ginger taste.
0:45:00 > 0:45:02- Chop the ginger very finely.
0:45:02 > 0:45:05- Ginger can be really strong.
0:45:09 > 0:45:12- You can use raw ginger - in this recipe...
0:45:12 > 0:45:15- ..but it can overpower the rhubarb.
0:45:17 > 0:45:19- Ginger cooked in syrup is perfect.
0:45:23 > 0:45:27- The rhubarb has come to the boil, - so I'll add the ginger.
0:45:33 > 0:45:35- It goes back on the heat - without a lid.
0:45:36 > 0:45:40- I want to reduce the liquid - to intensify the rhubarb flavour.
0:45:43 > 0:45:46- The liquid has reduced - and the rhubarb is ready.
0:45:47 > 0:45:49- It's important to allow it to cool.
0:45:52 > 0:45:55- Next, I'll whip some double cream.
0:45:57 > 0:45:59- Add some sugar to the cream.
0:46:00 > 0:46:04- I'll whip the cream into soft peaks.
0:46:05 > 0:46:07- Don't overdo the whipping.
0:46:17 > 0:46:20- It's important - to keep the cream light...
0:46:21 > 0:46:23- ..because I want to - add some yoghurt to it.
0:46:24 > 0:46:28- I want to add some acidity - to balance the sweet and the sour.
0:46:31 > 0:46:35- Mix it again, - but don't go overboard.
0:46:36 > 0:46:40- The cream must hold its shape...
0:46:40 > 0:46:43- ..and just about drop off the whisk.
0:46:43 > 0:46:45- That's perfect.
0:46:47 > 0:46:50- I'll serve the rhubarb fool - in glasses.
0:46:54 > 0:46:59- Spoon the cream and yoghurt mixture - onto the rhubarb.
0:47:00 > 0:47:05- For the finishing touch, - add some grated orange zest.
0:47:10 > 0:47:12- There we are.
0:47:13 > 0:47:17- Three courses using rhubarb, - each quite different...
0:47:17 > 0:47:19- ..and each dish tastes great.
0:47:37 > 0:47:39- S4C Subtitles by Testun Cyf.
0:47:40 > 0:47:40- .