I sit with Nathan to talk about the importance of provenance, sustainability and building a transparent coffee brand in north Wales. Unfortunately, there is a noticeable drop in audio quality for the last five minutes of this episode.

This time, I sit down with Nick Rudge from the Jackdaw in Conwy.Head chef and owner, Nick, talks about his life before cooking, how he and his team craft delicious seasonal menus, and ideas for the future of the Jackdaw.

I got the chance to sit down with Ceu from Coffi Dre in the middle of the field, and we talked about how he got round to starting his business and his personal motivations for carrying on. This episode is entirely in Welsh.

For my first episode, I sit down with Sioned Pritchard from Snowdonia Wagyu to learn a bit more about sustainability on the farm and how traditional methods have met with modern innovations to revolutionise Welsh farming.  This episode is entirely in Welsh.