This week Steffan Rhodri goes across Britain. He goes to London to see a Welsh chef. He goes to Corwen so see a company who make dummies for the emergency services. He also goes to see a farmer who breeds sheepdogs.
Steffan goes to Primrose Hill in London to see a chef called Bryn Williams. He has a restaurant called Odettes. Bryn uses Welsh meat in his restaurant. He buys the meat from the Rhug Estate in Corwen.
Steffan goes to Tŷ Mawr Farm in Dinas Dinlle in north Wales. Deiol, who works on the farm, breeds the Aberdeen Angus. The area by the sea is very good for cattle. It gives the meat a special taste.
Steffan goes to the Rhug Estate Farm. He talks to Gareth Jones about the meat. The chefs can ask the farm for special meat.
Steffan goes to London to help Bryn Williams make a meal with the Welsh meat. Bryn Williams bought the restaurant in 2009. Bryn has worked with chefs like Marco Pierre White and Michelle Roux Jr and he won the competition Great British Menu in 2006.
The Ruth Lee Company in Corwen makes dummies. The emergency services, the navy and the lifeboat use the dummies.
Jackie Phillips works for the company. She shows the dummies to Steffan. They also make faces for the dummies.
Steffan goes to Ramsgate to see the RNLI practicing on the sea. They use a dummy from the Ruth Lee Company. Steffan helps the RNLI to save a dummy from the sea.
Aled Owen breeds and trains sheepdogs. He has won many sheepdog trials. Steffan goes to see him train a four month old sheepdog.
Aled takes Steffan to Crook Hill farm in Derbyshire to see David Wood. Aled tells David how to control the sheepdog. Steffan tries to control the dog as well.
