10/06/2011 The One Show

Good evening. Thanks for tuning into your Friday One Show with Alex

Jones and Chris Evans. Tonight, a feast for Your eyes and ears.

are serving up a chef who turned Bill Clinton away because there was

no room. When he speaks, politicians listen, at least in

this country. A chef whose energy burns brighter than an industrial

hub. Maitre-Dave, let's have a Thank you. Dave, take a bow. He

looks so good. Like James Bond. Dave, Dave. Nice to see you again.

Lovely to be back. You have sold the most cookery books ever, more

than anybody else on the planet. Congratulations. That was a

surprise. How many have you sold? don't know. Over 2 million, but I

don't know how many. This is one book? Yes, in about nine weeks.

Even Alex has a copy of this book. I do not cook at all. I cannot do

it in under 30 minutes. Come on, 15 year-olds can do it. Do we get

fined if we can't do it in under 30 minutes? We always test the recipes

like you would not believe. We sent them to strangers. In the early

days, they were coming in at 35 minutes, 38 minutes. I would have

to keep rewriting the recipes to get them quicker. The comments

coming back were like, are you going to do the washing up?

watched your show every night at 5:30pm. You came on to promote the

book. We are part of it, so you owe us some money. The drinks are on

me! Jamie is here because he is organising a feastival. We will

find out what that is later. Also, the legendary Tony Christie live

from his concert in Carlisle. There he is, warming up. I can't wait to

hear more from him. And we have an extraordinary film looking at the

work of a food artist, someone who creates incredible images like this

out of food. This is on the big screen. This is all from food. He

photographs them and sells them. have a volcanic rock made of

chocolate pudding. The sea is made out of smoked salmon. Here we have

a board with peas as a boat. This is the top of a carrot looking like

a palm tree. New potatoes, rocks. Those are on my side, so I am

having your brown sugar as sand with cocoa beans on top.

parsley, Moss. I think it is seaweed. Our challenge to you is to

do something similar at home. How close can you get from your kitchen

cupboard, creating something brilliant, photographing it and

Jamie will judge the winner. pleasure. I can't imagine what will

come in. Get to work. You have heard what is on the menu tonight.

Do you know what you would like as a starter? Forest are to, I would

like to see theatre children, please. -- for a starter. British

kids fitness levels are falling faster than anywhere else in the

world. Can another bottle of fizzy pop with that? Fitness has fallen

by 20%. Are we raising a generation of weaklings? Justin Rowlatt went

to a school in your home county of Essex to put them through their

paces. I will be honest, I used to hate P.

I was the skinny kid trying to avoid being picked for the school

team and it always seemed to be raining. But today's kids are being

criticised as being even more exercise averse than I was. I have

come to this school in Essex to see if that is fair. Do you like

exercise? Yes, it is great. I am in a running club. I played very

football team. Badminton Club. Sometimes I go fishing with my dad.

That is not exercise! I like it on the ex-boxer. Kids fitness has

declined dramatically in the past decade. The number of sit ups that

they can do is down 27% and the number of kids who cannot carry

their own weight has doubled. The One Show is putting the kids to the

test. We are going to do they sit up test, to measure muscular

endurance, a bleep test, and then a jump test to measure your power.

Off you go. She is really quick. Was that tiring? Yes, it started

easy and then got hard. Keep it up. Is anybody tired? Me. It was easy

at the start but getting to the end, exhausting. This is when you start

to work. What do you think of this fitness testing? It is really good

fun. Who would be your inspiration for health and fitness, healthy

eating? Jamie Oliver. Are you saying that because he is from

Essex? No. I tried! We have the results to show how you compare to

the kids of 10 years ago. The boys, what do you reckon? Better. I am

sorry to say you are exactly the same as kids 10 years ago. Girls,

what do you reckon? They were worse, 20% worse. Brilliant, well done!

But is there anybody else that you would like to see doing this?

Come on, this is where you start to work. Good stuff. Have you noticed,

they are not smiling as much now? Well done. Can we give them a big

That was fair, the last shot, wasn't it? I bet she is thrilled!

Well done to the teachers and the kids. Jamie, you are a father of

four. Your kids must eat healthily, but do they do much exercise?

point. The girls are starting to do netball and rounders. They just run

the ragged, really. They'd do a lot of bouncing, a lot of jumping, a

lot of arguing and debating. Do you do stuff as a family? Cycling,

walking? Nothing competitive. I have got my little boy now and I

was thinking over the weekend that it will be quite nice having him

whingeing to his mum, saying, I need to go to the football at

Arsenal at the weekend. I think I'm going to have to take him. I am

quite looking forward to the little boy getting a bit bigger. What

about when kids are not as little as they should be. You did your

school dinners campaign and that was grows successful here. It did

not go down so well in America. What is your side of the story?

That is what happens. Basically, the idea of the food revolution in

America, it is the only show in America that debates and

interrogates what we are doing in food. If you think over here in

England there are so many different strands, documentaries and stuff

going on. It does not happen over there. When somebody like me with a

funny accent turns up, it does not go down well. In the first year, I

was in the most unhealthy town in America and we got great ratings.

We went to LA and they did not like it. So it is a Los Angeles story,

really. Before I landed in LA I was banned from every school in the

district. Before you got there? What was amazing about LA was,

within view of the Holyrood sign there were schools with no safe

water, it would be a Thorne hour round trip to get fresh food,

instead of Juncker. -- four hour round trip. We got into one school

but they would not let us film the food. It became a programme about

lack of transparency. The same old thing happens. They had two and a

half months of beating me up and then I had one week of celebration,

because the guy that was fighting me got fired. Basically, the new

guide let me in. So it was a happy ending. Will you be back in America

doing this kind of thing? It is weird, because I am on ABC, which

is like the BBC. I feel that I cannot not do it. I am comfortable

here with my family and this is where I do my stuff, and if someone

to kick off me, I would be happy. But if they ask me to do it again,

I would do it again. Later, we will ask you to do some judging.

Hopefully he will be judging your kitchen cupboard creations. This is

a film about a photographer who loves food so much he creates

world's out of it. Phil Tufnell is The iconic London skyline has been

photographed thousands of times by professionals and amateurs. But

there is one British photographer, Carl Warner, who has immortalised

Tower Bridge and the gherkin in a If you look closely at this London

skyline you can see that it is made out of crackers, green beans and

broccoli, amongst other edible ingredients. He makes landscapes

out of food and then photographs them. I have always had a love of

landscape photography but I have always worked as a still life

photographer. This combines the two. I can make my own scenes and travel

the world through food. I think it works brilliant. This was the first

one that I did. I started very simply. I found these Portobello

mushrooms and I looked at them and thought they looked like trees. I

brought them back to the studio, put them on a table with some rice

and beans. It is down to the lighting and the camera angle, to

get really low underneath them to make them look like they are trees

in an alien world. We can trace the use of food in art as far back as

the 15 hundreds, when an Italian artist first painted fruit and

vegetable faces. From the 20th century onwards, artists began

using foodstuffs Tikrit mosaics. -- to create mosaics. Carl Warner has

taken this to the next level. By creating sets made of food, whose

voters have a depth and perspective that mosaics do not. We are working

on a picture for my new book, landscapes made out of food but

predominantly one colour. This one is going to be pink. It starts with

a sketch. Yes, my rough idea of how I see in my head what I think it

will look like. Then I go to the sweet shops and I see what I can

find that I can use in the picture. I was very fortunate that I came

across this, which has a pink backing but this wonderful -- these

wonderful nuts inside which look like a Flintstone wall. Over my

shoulder, he is making our cottage. He is clad in the lower part of the

cottage with this. It gives a very realistic look. I bet they are

happy with you at the local sweet shop. They love me. Primarily, look

for things which look like their larger counterparts in nature. For

example, broccoli looks like a tree and it is quite easy. But a coconut

chopped in half looks like a haystack. I made a scene out of

smoked salmon where the texture of the surface of the water is very

similar to smoked salmon, which I spotted in a restaurant. Excuse me,

can I have your plate of food? are the difficulties about making

sets from food? The hardest part is the food perishing. Coriander is

very fragile and the moment that you cut it and stick it into your

scene, you turnaround and 30 seconds later it has wilted. So I

used more robust things like kale. It lasts under the lights. It is

great because I can use it as pushers, but in the distance as

tree canopy, rainforest canopy. I love kale. The cottage is here and

it looks fantastic. This is pretty surreal. Not all of them are like

that. Some of them are very realistic looking and some of them

are more fantasy lands like this. How do people respond to your work?

Initially, they do a double-take on the more realistic images. People

see it and think it is a real place and suddenly they realise it is

made of food. At that point, they smile. I find that the nicest part,

seeing their reaction. There is so much doom and gloom around and to

see something that gives people joy is a great thing. I could happily

live in that. His food landscapes are certainly full of surprises and

definitely bring a huge smile to It's not often the whole studio is

quiet during a film. That was so brilliant. We are asking people to

do that at home. You said you would have no chance? There's no way I

would get to the end of the picture Karl was mixing food and art, you

are mixing food and music. The 3rd July, Clapham Common? We wanted to

do a big event for the Prince's Trust, and instead of just shaking

buckets and begging, we wanted to do something, usually we do events

and get lots of rich people to do all options. I thought it would be

nice to bring food, music, craft, a kid friendly day where people can

eat food from all sorts of different restaurants. Hopefully,

raise lots of money for charity. It's the only festival that's

completely for charity. We have some great bands together. Jazzy B

is reforming Seoul to Solve. We've Even Jay is going to be there,

trying to manage the chefs. The idea is that you can learn

something, you can eat something. Basically, for �5 you can get a

plate of food, started one restaurant, main course in another,

the desert in another. It's going to be brilliant. You are going to

camp there the whole weekend? camping... This is what I heard.

You are right, I am camping there. But I might have to get a hotel

room somewhere. That kind of camping! Officially I am camping

there. No... What does that mean? You are like the Queen, with her

birthday. I am a rustic boy, but I'm on Clapham Common. I know what

happens on Clapham Common when the lights go off. Unless I can get

razor wire, I'm not camping there. We got your flyer. It is your event,

but you have to have a word with the people that make the flyers.

Your name is not on it. That is because they have all been fired.

They have been reprinted and your name is on them? Yeah, thanks!

name is on there, Gyles's name is on there, Jamie does not have his

name on it. I know, and it was my idea. Feastival, it was waiting to

happen? It's just a play on words. There are lot of festivals, its

festival season. We wanted something where people from the

local area can come down, be comfortable, eat something. Are you

going to play the drums? Actually, yes. I'm going to be playing drums

with one of the comedians. It is that on the new flyer? I'm waiting

for everybody to ask me. Obviously they want me to play, I have been

rehearsing the whole album. How did they survive about you? It's in a

couple of weeks' time? First, second and third. It a quick end we

won a couple of weeks' time, a big weekend for the Queen? You were

part of this? It's trooping the Colour, a massive ceremony where

the troops will troop the colour in front of the Queen. I went to the

final rehearsal. They let me put on a bearskin, had a rifle and join in.

She has brought her bayonet, but The custom of trooping the Colour

dates back to the 17th century, when the colours of a regiment were

used as a rallying point in battle. They were displayed in front of the

soldiers every day to make sure the men could recognise their own

regiment. And at a barracks in Surrey, where the 1st Battalion

Scots Guards are rehearsing. No red coats and shiny buttons today. But

I do have this lovely bearskin hat and this extremely heavy rifle. I

can hear the drums, so let's get going. I'm meeting Aggie Mackenzie,

whose job it is to whip the troops into shape. Explain what your

rulers -- rollers. I have to make sure that it goes right, the parade,

for Her Majesty. Do you think you could teach me some moves? Will

teach you a few moves to hopefully get you want to it. I'm a fast

learner. Are you up for it? Yes. He's placing me with a drill

sergeant, who will put me through my paces. First, the presenting of

arms. Gosh! That will do. That's Not bad. OK, points. Next, I'd

So, with just a couple of hours to pick up the steps before I take

part in my very final rehearsal, the pressure is on. Still! So, what

does it mean taking part in the trooping of the colour? It's a

great privilege and an honour for the boys. What people don't realise

is that there isn't a ceremonial team, soldiers that fight in

Afghanistan, it's the same team? That's right, we came back in

October just gone from a summer tour in Afghanistan. We came back

to prepare to do the trooping of the colourful stuff while it's down

to the regimental Sergeant Major to make sure that everything looks

smooth, the soldiers have a lot of You've done this many times before?

Yes, the first time was 1995. are the seasoned pro, aren't you?

Yeah, I could do it in my sleep. David, this is your first time. How

nervous are you that you might make a mistake? I don't think you can

make a mistake. You get it drilled into you so hard. But under

pressure, you might crack? No, we don't crack under pressure.

going to join you in your last rehearsal. Do you think I will pull

this off? I wouldn't make any mistakes, it's the last rehearsal.

It wouldn't be wise. So, the pressure is on. I mastered the turn

this time. And the presenting of OK, Alex. Would you like to come

forward? Alex, after your 20 minutes with the battalion, you're

practising of Trooping the Colour, I'd like to say you've done a good

attempt. What do we think, boys? And I dismissed? You will be

dismissed once you head back to beat barracks block and clean the

boats that are waiting for you. Quite a few need to be done for

Saturday. Right turn, quick march. That was brilliant. I bet they

loved having your there. How heavy was the rightful custom are so

heavy! Especially the big bayonet screwed into the top. Where is it

now? Let's not talk about that. Tomorrow is the Queen's Big Day,

tomorrow was Prince Philip of that benighted birthday and there was a

brilliant documentary on him. The talking point has been the

difference between a conservationist and being green.

There's a difference between being concerned for the Conservation of

Nature and being a bunny hugger. What is a bunny hugger? We have

heard of being a tree huggers. Gyles, you were on that documentary,

perhaps more than Prince Charles, did he mean to say treat her there?

He bent to say bunny hugger. He's not a sentimental person. He

doesn't believe in sentimentality when it comes to anything,

certainly not animals. He is a pragmatist, a realist. He was

saying, I'm not in favour of tree- hugging, being a bunny hugger, any

of those nonsenses. You are confused because you come from the

bunny boiler generation. Your mind wander over time. The Duke of

Edinburgh, who was born before the BBC came into existence, is not

going to change after 90 years. If he said bunny hugger, that is what

he means. But for a knighthood. I wasn't aware there was a bunny

boiler generation. Any bunny huggers in your family? A everyone

we had went in the pot. My family doesn't like eating rabbit, but

Oliver's army is growing by the week. You've got restaurants and TV

shows. Do you spend more time in the office than the kitchen? You

must do, be honest. Well, the kitchen in the restaurant is a

nightmare. If I go in there, everything falls apart from the

front and back within five minutes. So, what that means is that I get

rampaged by customers. It's quite unproductive. It's sad, really,

because that is where I am happiest. I'm more of an architect and a

builder now, I paid for it, put the team together, I write the venues.

I do the development in a secret kitchen. But I cook every day. I

just think it's evolved. That TV show, if you hadn't been discovered,

what were your aspirations as a normal chef? I just wanted to... I

grow up in a local pub in a little village. I saw myself being in a

pub, doing a version of what my dad did, cooking lovely local food.

Probably within 20 minutes of there, somewhere near Cambridge. Essex, I

don't know. I was really excited format. That's all I ever dreamt of

when I was at the River Cafe. But everything changed. We need to take

the main course now. Actually, I'd been eyeing up a certain main-

course dish. I liked the look of the crane. How is that? It's a rare

delicacy. This bird was extinct in the UK until recently. Now they are

back. Mike Dilger has been making some new feathered friends.

The tallest bird in Britain stands at a massive 1.3 metres tall. The

wingspan is an enormous 230 centimetres. It's not an eagle or a

swan, we are talking about the common crane. These long legged,

elegant birds once filled the British were plants. Despite their

name, the common crane is not, many more. They died out in Britain some

400 years ago. It's due to a fatal combination of hunting and loss of

their marshland habitats. Good news is on the horizon because now they

are making a comeback. The wetland Trust and the RSPB have joined

forces. In August last year, for the very first time, they've

released 20 hand-reared train -- cranes in Somerset. A new king has

been integral to the operation. What is it particularly about the

Somerset Levels that is the perfect location for releasing them? It's a

great habitat, what they would use in the wild. A great habitat for

breeding, which is what we are aiming for. There is food for the

winter and summer, I deal, really. They have reached been fitted with

a radio transmitter or satellite tag. So Amy and her team of local

volunteers can track them down every morning. Today is no

different. Just down, past the fence line, I can see... A flock of

cranes. Is it the whole flock? 18 there. Fabulous. When we first

brought them out, when they were feeding, they would all have their

heads down. They hadn't quite learned that as a group they needed

to be aware of what was going on. In the last few months we have seen

a few of them with their heads up, while the others are feeding.

There's at least one or two doing it now. They are taking off! They

are flying. Fabulous. You can really see the size of them in

flight. They take up the skies. satellite tags have revealed some

of their favourite spots, like this old stubble field, where they can

feed of leftover wheat grain. At one Crane hotspot, Amy wants to

show me a very special bird that has been essential to their

reintroduction. Something is not quite right about these, I can't

put my finger on what it is. With put out decoys at various places.

This was to encourage the youngsters to find places to feed

over the winter. In the wild, they rely on their parents to show them

the appropriate places for the first year of their life. These

were adults showing them where to look. The cranes will see these and

hopefully drop down into areas which have appropriate food.

Spending so much time around them, she has seen their behaviours and

characters develop as they would in the wild. And she believes that a

mix of personalities could be They have individual

characteristics. Some of them are dominant, some are submissive, some

are aggressive. We think having these dominant characters is

important because they lead other ones which may have just stuck

around the same area the whole time. But the timid characters are

important, too. They like to be around others, which helps to keep

the group together, which is safer. But there is one very special

behaviour which Amy has begun to witness. They are starting the

first steps of their courtship dance, a performance that has not

been seen in the West Country for 400 years. Their dance moves would

attract a mate, but at only one year old, they are too young to

pair up. This is just a dress rehearsal for later life.

Eventually, they will perform pirouettes. There are plans to

release more cranes, so hopefully this ballet will be a frequent

sight, and the common crane will become common once more.

Let's have a cheer for that. Jamie is here. Chef, food critic. Food

critic, chef. Wouldn't it be spooky if Jay had reviewed one of his

restaurants and really slag it off? Well, he has. That is why he has

been really nice to him since he got here. Jay said of his

restaurant, if it opened in New York its shortcomings would see it

laughed out of town. Did you read that and were you hurt? Yes,

especially as my partner is American. Frankly, we have not been

busier since. Thanks for that. are not short of customers. We have

known each other for a while. I don't want to dilute this, but the

review of his restaurant before that was really positive.

Theatrical reviews can close a production. Can it be the same for

a restaurant? Yes. For regular, every day people. For people with a

name, like myself, there is more flex. But it is always hard. I

liked Jay and I respect him, so you only want to please. But if you

make art, or if you make a film, if it is good it is good for ever. And

if you have a dream and give birth to a restaurant, and you might make

it look great and it might be in the right position, you might have

the right ingredients, you might have the best beef in the world,

but there is this human error which makes the restaurant industry the

most exciting and the most terrifying. When an open one of my

restaurants, we got reviewed by the seven biggest reviewers in four

days. We were on 50% off. Do you charge? We book anonymously and we

pay our own bills. But everybody knows what you look like because

you are on the TV all the time. Those days have gone. I am yet to

find a bad restaurant that becomes good because I walk in. Apart from

him, which critics do you respect? Steady! I think they all have

different perspectives. This question is so loaded. I am taking

notes. Some of them are more interested in the room and who is

next to them. Some are knowledgeable about food. Some of

them talk about food and don't know what they're talking about. Who is

that? I got reviewed once by a certain person who I will not name

and they said the ravioli was not old Shen Te. As you know, ravioli

is never cooked like that. There is a very famous show where they have

had food critics on and none of them can cook. Well, there are a

number... I can cook. I am greedy and I cannot afford to eat out all

the time. Kenny come round and review your food? Of course. It is

time to get your own back because it is time for you to critique of

his work, his film. This is a very special film. Before we come back

to Jay after the film, we want you to review it and be as horrible as

you want. There's a lot of pressure. In the tradition of sending me to

glamorous restaurants, I have been to a road near Eastbourne where I

sampled the delights of the I have eaten in motorway service

stations a lot over the years and I have had my fill of them. Today I

am going in search of the ARoad alternative, the roadside food fan.

Former antiques trader Charlie Carter and his business partner,

Nicky, run this one on the A27 near Eastbourne. They have been in the

game for 10 years. 90% of our customers are regulars and they

come back on a daily basis and eat the same food every day because

they thoroughly enjoy it. What is the biggest seller? Bacon rolls and

sandwiches. Can I have one? course, how would you like it?

Properly cooked. Nothing worse than floppy bacon. More hunt -- more

hungry drivers come. Would you normally stop at a service station

or do you prefer this? This is chief of the -- cheaper. At the

service station it is overpriced and small portions. This is cheap.

It is not a gourmet experience, a bacon sandwich and a cup of tea,

but it costs �2.50, a lot less than a motorway service station. It is

not a restaurant experience but it is not restaurant prices. It suits

me. Stalls feeding road users have been around for centuries. But big

business rivals appeared when it became apparent that there was

probably no need for motorway services on the new M1 motorway. --

probably a need for motorway services. They soon dominated the

motorway network. And they are not the only competition that Charlie

has. Down the road on the opposite side, his wife, Sue, working on her

own in their other fans. She has agreed to let me find out if I can

hack it. Bacon sandwich for this gentleman. �2, please. Use these.

After a slow start, the rush is back on. Use this, because

sometimes it sticks. They also sell home-made Victoria sponge. That is

something I did not expect. I am sure you can guess which of them

does the baking. Charlie does not cook at all. He likes to delegate.

Do you cook for your wife? That is good. He you go, thank you.

might look rough and ready but they have to comply with similar food

regulations to restaurants and cafes. How was that? Brilliant.

Jolly good. You can clean the mess up now. All right. Do you think I

could make it? Get a wagon and go out on the side of the road and you

will pull in all the crumpet. Always good to have a contingency

plan. We have loads of lovely food. Jamie,

come on. I had not planned for this... First of all, Jay. If we

can have a little clip, no hairnet. You are in a food service area with

no hairnet. Also, if you look at the way he touches the bacon, that

is not the way that any one that is in the food industry... Look at

that. That is not manly, not clever. I do not care about being manly, I

gave up on that years ago. You have let everyone down, including the

pig. Also, at the end of the day, if you had done this piece in Essex,

you would have been kicked out of the county. You got one staff.

was that for. Any more restaurants you are planning to open? Yes.

could run and run! The point about roadside snack bars is that they

are cheaper than service stations but they also do a better a bacon

sandwich. There were a lot of good bacon sandwiches. You cannot get

one at a service station. The food was not that healthy but most of

the men were doing serious manual labour. This was major fuel for

them getting through very long days. Breakfast in a bap. That is a

dilemma because they are part of our heritage but terribly unhealthy.

If you get colour on your bacon, caramelise Asian and you render the

fat away and do not go heavy on the butter. Even better, do not use

butter, but it ketchup and put the bacon in. You would be surprised,

it probably has less calories than a blueberry muffin will stop --. A

blueberry muffin that looks innocent in one of the famous

coffee places, 500 and something calories. They will come after you

in the night and make you fat. sauce or brown sauce? I like a

blend. Attack in, we have got loads. The. The cucumbers were innocent.

The German government have said they have definitely traced it back

to an organic bean sprout farm. I feel for the cucumber manufacturers,

because there is now an enormous clout. Prices have dropped by 30%.

It is good for the consumer that cucumbers are cheap. Can I give a

recipe for something awesome? Go and by five or six cucumbers. Get a

fork and scratched it down the side. Slice it up and put it in a jar and

cover it with a mixture, half-and- half, water, vinegar, lots of salt,

a pinch of sugar, maybe a bit of Chile. You have the most wonderful

cucumber pickle. Put it in the fridge and the next day it will be

brilliant for a month. It would make such a big difference to the

cucumber farmers. Go and get them. These are innocent and free to go.

They are free to go. Set them free. Where are you taking them? We are

going clubbing. The food art is coming in. This photo is taken back

Amy, 19, of her sister as a human cupcake. This one is from Alan,

aged 10. Brilliant. This is a man with a serious hangover. That is

how I feel some mornings. They actually said that was Jayne. Time

to celebrate our viewers news with Tonight's headlines:

Man makes rackets with racket. Welsh farmers have the tractor

factor, and who ate all the pies? With queens under way, tennis fever

is gripping the nation. But one man has taken things a little bit

further by playing his tennis racket. John Pickering from

Chesterfield has turned a racket into an electric guitar. As you can

hear, it gives quite a good tune. He has even written a song.

# It won't make me rich but I'm having a ball when I play my tennis

racket. # I would like to see Rafa Nadal

serve an ace with that. The search has been on for the

nation's most talented farmers and the final of tractor factor was won

by Richard Lewis and Liam Maughan from... I need help from the Welsh

pronunciation Unit. Llanrhaedr. This song on them first place.

# Drive on, drive on a # Spray it, spray it. #

Great lyrics. We cannot confirm rumours that Cheryl Cole is in the

running to be a tractor factor judge next year.

On Wednesday, the British pilot awards were held, appropriately

enough in Melton Mowbray. -- the British Pie Awards. The winner was

Graham, whose chicken ham and leek pie it wowed the judges. Can I have

a taste. Hands of, this is mine! Who ate all the pies?

Finally, Britain has a new world custard pie throwing champion team.

Luke Cassidy, Chris Griffiths, Kieron Palmer and Connor Randall

from Kent beat 15 other teams from around the country. You are not

thinking of giving me a custard pie, are you? Good, because I am. I have

always wanted to do that. You have to get up early to get one over on

Angela Rippon! That was Rippon's As always, we would love you to

send us your news. We are looking for amazing dad stories, with

Father's Day next week. What would you like for dessert? I've got my

eye on Gyles's Knickerbocker Glory. One of our specialities. A fine

choice. This week we celebrate a Glaswegian tradition that dates

back to the 12th century but died out in the 1980s. The Glasgow Fair.

For two weeks, their city would July 1976. The BBC were in Glasgow

to film a documentary called a Fair Fortnight, but the mass exodus to

the coast that happened every year. Factories were closed and thousands

would climb aboard luxury buses and their envy of the world British

Rail trains. But where were they The BBC followed the Wallace family

as they arrived in Whitley Bay. First up, the marina. That is where

the real action is. That's a good size, isn't it? A fish, but we

don't know what kind. The family happily go around a local fish

market. Mum looks thrilled, maybe it's the tartan bonnet. Whitley

Bay's answer to Jamie Oliver shows them how to fillet a fish. Do you

mind if we watch? Who needs Disneyland and entertainment like

this? It looks so easy. While they marvel at his expertise, other

holidaymakers are ready for a spot of lunch, alfresco. A cocktail?

Lovely. Or perhaps something weaker. Shalan, have you got the teabags?

They are in here somewhere, you will need to fish for them. Some

people are never happy. Not cheese again! He does his own sandwiches.

Its shopping you're after, there was something for everyone,

especially if you are a domestic goddess looking for a quirky

holiday momento. It's the only thing that will slice an onion.

Slices onion perfectly. I'll give you �5 if you can take a knife and

slice an onion like that, ladies. The bet is on. In my opinion, for

what it's worth, a cabbage is much nicer than wet lettuce in a salad.

So, that's where Jamie got that idea. That's how quickly you can

shred it. Can I have one, please? What its salesmen. On the beach,

all the elements of a good holiday You don't see many coats and if

head scarfs down on the Riviera. What is the talent like in Whitley

Bay? Fair enough. The sun is a bit too hot for some. This group have

headed for the indoor hotspots. And they couldn't be more complimentary

about their home away from home. come twice a year, in July and

September. We just like the place. The people. I think it's a great

place for a family. It's a safe beach, for a young family, you

couldn't ask for a better place. These days, this type of holiday

may have fallen out of favour. But the Wallaces wouldn't swap Whitley

Bay or anywhere else. The shops are beautiful, lovely shops and beaches.

I thought it was going to be all amusements and bingo, but I like it

very much. I think the boys have It was really dead by the 1980s. It

all came to an end, the fares, it happened all over the country.

People took a week or two off, the factories close down to let people

go on holiday together. It doesn't happen now, because everything is

much more diversified. But in the 1950s, bucket-and-spade holiday,

rides on the donkey is. With Prince Philip? Simple times, happy times.

They still close Italy down for three weeks. France closes in

August completely. In some ways it works very well. You know where you

are. Everyone's on holiday, Whitley Bay, with any luck. If you just

opened an Italian Kitchen at the wrong time, you got no chance.

programme was only show in Scotland. In the rest of the networking than

you had Dad's Army. Even in 1977 it was repeats! It was an amazing

episode, when a bomb falls on Captain Mainwaring's Bank and they

had to guard it. The other thing I would have watched his the Waltons.

An episode called Quilting. My kind of thing, happier times. The jury

is that I can turn the clock back and make you whatever you were 12

night -- years ago. 1989. Do you remember, The Naked Chef? He had

clothes on, that is what I discovered. Look, a little Jamie

Oliver! Are you in your house? was my house, yes. There is Jools.

You weren't married at the time? was quite funny, the BBC didn't

want me to have a girlfriend in the first series. Sorry, nothing

against the BBC. She didn't exist for the first series, we didn't

talk about her. In the second series, obviously... I was so green,

I didn't know anything about today. I said, can I bring my girlfriend

into my life? Oh, you are a hit, It was a long time ago, but it was

strange times. It kind of came out of nowhere. It really was rock and

roll stuff. I didn't know anyone on the River Cafe show. And then when

it went out the phones kept ringing. A year later, The Naked Chef was

born. But it got me into a lot of trouble, everybody thought I was

into adult movies. Time for some after-dinner entertainment. Check

the menu out. After his... You are having Tony Christie. Sorry, it's

all we've got left. He's been going around his memory to find the small

things from his past that still make a difference for him in the

So, this is Pandora's box? I never used to think, I'm going to be a

singer when I grow up. I would have liked to have been a pilot. Pilot

I was born in 1943, it inedible place called Conisbrough, midway

between Doncaster and Rotherham. -- in a little place called

Conisbrough. My dad was away in the air force. I thought my family was

just my grandfather, my uncles and my anti. -- my aunt. We live

together in a council house. I OK, this is like Christmas, isn't

it? My mum, she used to make corned beef hash. She used to do mashed

potatoes with it, Yorkshire puddings. It was to die for. I've

never tasted anything as good since. And Bath is a meal. -- and that is

a meal. It's a nice memory, a great As a teenager, the twist, of course,

that was the big thing. When I was One of my earliest pressures was on

this girl, Natalie Wood. I thought she was absolutely gorgeous. --

crushes. But she was a sort of girl next door Borges. Stunningly

beautiful. -- gorgeous. At the same time, obtainable. What I always

wanted as a teenager, and I never got, was Natalie Wood. I don't

think my dad's money ran to Natalie I'd like to introduce you to the

Yes, until I kissed you. I'm pretty sure that is the first single I

# That I existed until I kissed I think the first inkling that I

had that I could singer was when I was in junior school. I started

going to the Catholic Church. Every Sunday morning I would be down

there, singing. My mate was a bad influence, he was absolutely tone-

deaf. He sang, All Things Bright and beautiful, or Chris --

creatures Great and Small. I used to look at him and think, my God,

he's a genius. But the teacher dragged me away and said, you've

got to sit down the front, you can Anthoney Fitzgerald, aged 13 and a

half. When you get older, you are going to be a singer. Stick to it,

don't go anywhere else, don't try anything else. That's what I would

And we can cross live to Tony in Bingo, anyone? So, you're

celebrating your 50th anniversary, you've got your Alb art, what keeps

you going? -- your album out. Because I enjoy myself, I love

music. I love singing, that's what keeps me going. I could never think

of retiring. When my voice goes, that is when I will retire, go and

play golf for the rest of my life. We'll see if your voices up to

scratch in a moment. We've interrupted your concert, where are

you win your set right now? We've done about 20 minutes into the

first half. We'll let you get on with it in a second. We do have the

finale of our food art competition. We have a picture of Chris and Alex

by a ruby, aged seven. I'm on the How brilliant is that? We think it

is a pancake, some pitta bread. an orange. This is a picture of a

push bike leaning up against a signpost made with spaghetti,

tomato and leeks. That's from Rachel and Simon. Which is your

favourite? Ruby. She's the best. Seven years old. You win 1000

cucumbers. Coming up next week, who have we got? Loads of people,

Warren Clarke, Terry Wogan, Robert Lindsey, Lee Mack. Alex's uncle,

Tom Jones. He's not my uncle or my father. But he will be here. Jamie,

good luck with feastival. We will # In the avenues and alleyways.