After a longer than planned Christmas break, Jack and Ant return - and are joined by Dylan Evans, the head chef at Swansea's prestigious Morgans Hotel. Dylan, was a picky eater as a youngster, but he told the boys what led him to train for the hospitality sector and how his career path has taken him around South Wales, into Europe and back to Adelaide Street.

Also a big Swans fan, Dylan gave an insight into the planning of the city's legendary Beaujolais Day celebrations, the pressure of wedding days and how he'd love to prepare and serve up some kangaroo.

It's not all highs - the podcast includes redundancy and Covid hitting Dylan personally and the hospitality sector at large - but here's about 45 minutes with a guy who's now loving life, both at work and at home with his family.

There's a few issues with Ant's mic - sometimes making him sound like he's swimming under water. Hopefully these don't detract from your enjoyment!