Episode 17 Landward


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Episode 17

Scotland's countryside magazine. Sarah visits the most northerly chocolate producer in the UK. Dougie travels the roads of Sutherland and Wester Ross on a Triumph Bonneville.


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Transcript


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Now, we may be called Landward,

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but sometimes we have to take to the high seas

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to bring you the best stories from around Scotland.

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I'm on my way to Arran.

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Hello and a very warm welcome to Landward.

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We travel to the ends of the earth - well, at least to the remote corners

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of Scotland - to bring you the best people, wildlife and produce.

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Later in the programme,

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I'll be meeting a man who reckons you can't beat beetroot

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but, first, here's what else is coming up on Landward.

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Sarah finds out if Durness really is a diabolical place to do business.

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We were taking an order for a box of chocolates

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every four seconds for two days.

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Let's do it.

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Nick tempts the residents of Ayr with a food van treat.

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-Oh, that's nice.

-Ooh, that is nice!

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I do not know, my friend.

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-I'll have another one...

-LAUGHTER

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And I continue my bike tour of north Scotland with a visit

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to a tropical garden clinging to the wind-battered West Coast.

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The winds, as you can feel,

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sometimes, they can be really extreme,

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in excess of 100mph.

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Earlier this year,

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an enterprising chocolate company we featured on Landward

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went into the Dragons' Den to try and secure additional investment.

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Sarah went to Durness in Sutherland to find out what happened next.

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Durness. It's a stunning part of the countryside

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and, for the last ten years, it's been home to chocolate entrepreneurs

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Paul Maden and James Findlay.

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What made you want to go on the Dragons' Den?

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Hot chocolate! We've been making chocolates for ten years,

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but then we invented our hot chocolate and that's why we went

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on Dragons' Den, because we had a product that we could upscale.

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-And that was that?

-And they didn't understand.

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These are the Dragons...

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Paul and James were after investment to help them

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launch their new chocolate drink.

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Hello. I'm Paul and this is James.

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We're the founders of Cocoa Mountain.

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We're here today to present an opportunity for the Dragons

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to invest £80,000 in our chocolate business

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and our world-famous hot chocolate drink.

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It was all going swimmingly

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until they revealed where the company was based.

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And we're located in the far north-west of Scotland

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by Cape Wrath.

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I've been there, and it's a lovely,

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lovely place for people who want to kind of step out of the world.

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It's a diabolical place to set up business.

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I'm out.

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-OK.

-It's just not an investment for me, so I'm afraid I'm out.

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I'm going to say that I'm out.

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There's nothing in there that says you're going to go,

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"Right. Now's our moment."

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-Ah, we're driven!

-You don't look it!

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I'm out.

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'We went in, expecting them to love our business

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'and, within seconds,

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'they all clearly decided that wasn't the case.'

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-We tried.

-Yes.

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They hated our business. They hated where we were located.

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They thought we were idiots and they laughed us out of the room.

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So, I mean, high hopes dashed fairly quickly.

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Yes. They came back saying, diabolical location for a business.

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Keep it small and keep it beautiful.

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They actually said that we needed to relocate

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to the south-east of England and we didn't stand a hope in hell

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of producing anything in the Highlands that would make money.

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Which really upset us, actually.

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The Dragons reckon you can't run a growing business

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in the far-flung north,

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but maybe Cocoa Mountain can prove them wrong.

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I think I'd better do some hands-on research.

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-Right, Paul. My favourite bit. Time to make chocolate.

-Dive in.

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Right, carry on. I'm going to watch.

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We're going to make a white chocolate bar with toffee pieces.

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Peter Jones's favourite.

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Stop the chocolate - release it into the mould.

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Then to the second mould.

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-And now we have to use a vibrating table.

-To even it all out?

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To even it all out and make sure the chocolate fills the mould.

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As the saying goes, there's no such thing as bad publicity.

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Since appearing on Dragons' Den, online sales have doubled

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and they've been inundated by potential investors.

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Immediately after the Den,

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we watched Twitter and we saw Twitter just go through the roof.

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And at that point, we were taking an order for a box of chocolates

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every four seconds for two days.

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So, I mean, you couldn't have predicted it was going

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-to create that sort of stir.

-We expected to come out of the Den

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and we expected to go on television and to be made to look stupid.

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But everybody looked at it and thought, "Wow, we love them!

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"Let's buy their chocolates."

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-Right, can I have a shot with the mould?

-Press to stop it and then...

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-Move.

-Move.

-Yeah.

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-Yeah.

-OK, pretty bad.

-Put it on the vibration table.

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It's OK. We're probably going to have to weigh these.

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I think they're the Christmas reject bars.

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'Oh, well. I had a go!'

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Erm, so what would you say to the Dragons now?

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I'd say that you've missed an opportunity, guys.

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And what about you, James?

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I mean, what would you say if you had another moment with them?

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-Yeah...

-What would you say?

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I'd say, "Come up and visit this area."

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Get out of the metropolis that is London

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and come and see what's happening in the remote parts of the country.

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Because there's a lot of businesses that trade quite successfully

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in smaller areas.

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Paul and James have now appointed a partner

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to help them manufacture their hot chocolate

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and are about to go into production.

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Despite the Dragons' opinion

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that Durness is a diabolical place to set up a business,

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Paul, James and their chocolate factory

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seem to be doing a roaring trade.

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And for the moment, they're not going anywhere.

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Scotland has some amazing roads

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and in the summer months they're chock-a-block with tourists

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from all over the world

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taking in the stunning landscapes, vistas and views.

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This summer, we asked Landward viewers on Facebook to suggest

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Scotland's best roads, the ones you enjoy driving the most,

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and we were inundated with ideas.

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It's week three of my trip round the north of Scotland by motorbike

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and, thanks to the suggestions of viewers

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Yvonne and Jonathan Mashon and Peter Stainthorpe, I'm making my way

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south the 110 miles from Achriesgill in Sutherland

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to Gairloch in Ross-shire.

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There's no doubting how remote these roads are.

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Just seven miles into the trip,

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I cross the River Laxford using the only public road bridge.

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When it was damaged in an accident in 2009,

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the only way round by road was a 100-mile detour -

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60 miles if you were brave enough to go off-road.

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One of the things I love about going on a long trip on the bike is

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you really get a sense of where you are.

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You can feel that it's hot or cold,

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you can smell the newly cut grass or the freshly turned earth.

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For me, it's very like going for a walk in the hills.

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Except on fast-forward.

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It's 16 miles from the 19th-century bridge at Laxford

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to the striking 20th-century one at Kylesku.

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Passing the ruined Ardvreck Castle on the banks of Lock Assynt,

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it's another 25 miles before the spectacular wilderness gives way

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to the first signs of any real population on my trip today -

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Ullapool.

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But I'm not stopping here.

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I'm heading on to discover the sub-tropical oasis

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on the rugged Atlantic coast of Wester Ross.

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I'm taking a short break on my trip down to Gairloch by visiting

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Inverewe Gardens.

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It's an amazing place, packed with exotic plants.

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The gardens themselves were established back in the 19th century

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and have survived 150 years of Atlantic storms battering the coast.

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I'm meeting head gardener Kevin Bell from the National Trust,

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who's continuing the work of Inverewe's founder, Osgood Mackenzie.

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To protect his exotic and delicate plants in this exposed location,

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Mackenzie planted a shelter belt of native pines.

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That shelter belt takes a pummelling every winter

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and Kevin faces an ongoing battle shoring up the garden's defences.

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So Osgood Mackenzie was a real innovator and a guy with real vision?

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Totally, totally.

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Yes, the garden was as barren as the land over the other side.

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-Which is very barren!

-Yes.

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And he started to plant trees and it was only once they grew

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and formed a shelter that he then started to make these

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interesting gardens within the shelter belt areas.

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This was planted in the 1860s by Osgood Mackenzie

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and these are the original Caledonian pines.

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As you can see, it's very exposed and, without the shelter belt,

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there wouldn't be a garden, especially an exotic garden.

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The winds, as you can feel,

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sometimes, they can be really extreme, in excess of 100mph.

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And they took out a lot of the shelter belt

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in the north side of the garden.

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What sort of work are you putting in to make sure

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something like that doesn't happen in the future?

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Well, it's the aim of the Trust to regenerate the shelter belt

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and there's been a campaign to raise awareness of the plight

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of the shelter belt and we've actually secured funding to start

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the regeneration process, which will take it on in the future.

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With a bit of luck and Kevin's hard work,

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Inverewe's exotic flora will be around for at least

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another 150 years.

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It's easy to lose yourself here

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among the garden's unexpected tropical delights.

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But, fortunately for me,

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it's only a short five-mile hop to today's final destination.

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Today's journey finishes right here in Gairloch

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which, like many of the places on this trip, offers stunning views.

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Next week, I'll complete my square route of northern Scotland

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as I burn up the miles from here all the way to Inverness.

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And I really can't thank our Facebook followers enough

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for suggesting that route. It truly was a joy.

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Now, if you've any comments or anything

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you'd like to see on the programme,

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message us from that Facebook page or send us an e-mail.

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On Landward, we visit dozens of places across Scotland every series.

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But how much do we really know about them?

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This week, we're passing through

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Scotland's favourite mystery tour destination, Callander.

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We asked locals to give us some statements about the place,

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but are they true or false?

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Scottish folk hero Rob Roy was born here. True or false?

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Callander railway was used in the 1968

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Mexico Olympics. True or false?

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Callander is famous for having no pubs.

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True or false?

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Dr Finlay's Casebook was filmed here.

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True or false?

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Callander is famous for earthquakes.

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Is this true or is this false?

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Tricky, tricky.

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But let's do an easy one first.

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Time for a drink.

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It's...

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It's actually that it used to be having at least 20 pubs

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for only 1,800 people. Fact.

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What about Rob Roy?

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Was he born in Callander?

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But he is buried nearby.

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As I suspected. Now, was Callander a location for Dr Finlay's Casebook?

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Of course it was.

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Callander doubled as Tannochbrae in the BBC's 1960s series.

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Now, was Callander's railway really used in the 1968 Olympics?

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That's got to be false!

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Yes, unbelievably,

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old railway track was used to make the transit system in Mexico City.

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And finally, what about those earthquakes?

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But it's on the Highland Boundary Fault Line,

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and it may happen one day.

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RUMBLING

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DOGS BARK

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Now, it's been a bit of a dog's life

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for Euan over the years here on Landward

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and, earlier in this series at a Borders hound trailing event,

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he made a promise that he's about to fulfil.

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But first, a quick bit of history.

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Corrie is getting on a bit now.

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She's 14 years old. That's 98 in dog years.

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Long-time Landward viewers may remember Corrie,

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my beloved golden retriever.

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She sadly died about three years ago and, while she's irreplaceable,

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I was keen to have a dog around the house again.

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And so it's time to make good on that promise that Dougie mentioned.

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The first-ever golden retrievers were bred right here

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in Scotland in 1868

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and, given their loving nature and their intelligence,

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there was really only one choice for me.

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Meet Bracken.

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She's a working retriever, she's six months old and she's gorgeous.

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But she's also a little bit naughty. Yes, you are.

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Bracken loves to have a play...

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..with my walking boots...

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..with cushions...

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..and in the hay!

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Come on.

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As the name suggests,

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golden retrievers were bred to retrieve game in the field.

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Now, I don't anticipate Bracken ever being a fully-fledged gundog,

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but I am keen that she learns the skills of a working dog,

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so I've come to meet a man who's going to help me out.

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Come on!

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DOGS BARK

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'Charlie Thorburn has been training gundogs for about 12 years.

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'I met him last year when

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'I brought along the boss's Labrador, Kipper...'

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-Shall we try a retrieve?

-Yeah.

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'..and it's safe to say that he didn't have the makings

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'of a superstar gundog.'

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There's a good boy! Yeah!

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Come on, let's go and try that again. Come on.

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'Bracken is not as old as Kipper,

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'but I'm still keen to pick up a few tips...'

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-Charlie, how you doing?

-How you doing?

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-This is Bracken.

-Hi, Bracken.

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-She's six months...

-OK.

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..and I know she's doing some things wrong.

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'..and Charlie's going to assess Bracken and give me -

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'and you at home - some pointers.

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'First up, how to deal with a dog that jumps.'

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So, the worst thing to do is what you're doing now,

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which is encouraging her, OK? What we've got to do is,

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we've got to make sure she's down and teach her

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that, when she's down on the ground, that's when she gets praise.

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Make sure she understands that, when she jumps up at you,

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there's no reward for it, OK?

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But, if she stays down, you can then go down to her level...

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Bracken, Bracken!

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HE MAKES KISSY NOISE

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We can go right down to her level and we can talk to her

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so she understands the praise is going to come

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when you're down here but, as soon as I stand up, that's it.

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HE WHISTLES

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Come on! Come on!

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'Then, how to get your dog to come when you summon them.

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'Charlie has a great tip -

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'call their bluff and then run away!'

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HE WHISTLES

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She's ignoring us.

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So, when she's ignoring us, what we want to do is

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we want to get her attention and we want to turn around.

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Don't look at her, just turn around, go the opposite direction.

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She'll be down there on her own and she'll appear back

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because Dad's leaving, and she's suddenly all on her own.

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-Here she comes.

-Come on!

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-Good girl.

-Took a long time coming.

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And then lots of praise when she's down - you're down, you're low,

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you're talking to her, making it fun for her to come back to you, OK?

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That's another important thing.

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We don't necessarily use titbits very often,

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but you could certainly give her a little biscuit or something now,

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just to encourage the fact that she's...

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She's not that wild about them, actually. She's quite...

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-Mm...

-Ah, well, had it today.

-That's a result.

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OK. Good girl.

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Good girl. So, how often should you be training her?

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Um, you want to train her regularly,

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but the training sessions should be short and sweet.

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So, 10-15 minutes -

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think of her as like a dog in months as a human in years,

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so she's like a five or a six-year-old child,

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can't cope with too much...

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-Short attention span.

-Short attention span.

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So, there's a lot to take in there, but is there any one tip

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that you would suggest to people to stick with?

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Yeah, the most important thing, I would say,

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is to be consistent so that she understands this is what happens -

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the rules are the rules, and they're exactly the same every day.

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-So no jumping up.

-No jumping up. You can't let her jump up one day

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and then say the next day she's not allowed to.

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Can't let her jump on the sofa one day and say the next day

0:18:310:18:33

she's not allowed to. She won't understand that.

0:18:330:18:35

It's just got to be, "This doesn't happen."

0:18:350:18:37

All great advice for beginners like me and Bracken.

0:18:370:18:40

With over a fifth of Scottish households having a pet dog

0:18:420:18:45

and owners constantly encouraged to be more responsible,

0:18:450:18:48

a bit of training is never a bad idea.

0:18:480:18:51

So, with these little pups making Bracken look like a grown-up,

0:18:510:18:54

it's time to teach one old dog some new tricks.

0:18:540:18:58

You know, it's great to see

0:19:010:19:02

what Charlie and his dogs can actually do,

0:19:020:19:04

and it's really inspired me to get my head down

0:19:040:19:07

and do some proper obedience training.

0:19:070:19:10

So you, my dear, are in for some hard work...

0:19:100:19:13

(but it's going to be fun!)

0:19:130:19:15

Good girl! Hey!

0:19:150:19:18

Hey, come on!

0:19:180:19:19

Not going to do it, are you?

0:19:190:19:20

'Hm...perhaps a bit easier said than done.

0:19:200:19:24

'Biscuit, Bracken?'

0:19:240:19:25

Now, back on Arran.

0:19:290:19:31

Whiting Bay lies on the southeast corner of the island,

0:19:310:19:35

and I've come here to meet a farmer

0:19:350:19:37

who's part of a growing root veg revival.

0:19:370:19:40

In recent years, beetroot has had a hard time.

0:19:410:19:45

It was boring, unfashionable

0:19:450:19:47

and associated with being preserved in jars of vinegar for evermore...

0:19:470:19:51

but that's all changing.

0:19:510:19:53

In a moment, Nick will be rustling up a tasty treat with the freshest veg

0:19:530:19:57

in the Landward Food Van

0:19:570:19:58

but, first, I've got to collect it.

0:19:580:20:01

Robin, how are you doing? Good to see you.

0:20:020:20:04

Hey, Dougie, good to see you, eh?

0:20:040:20:05

-You all right?

-Yeah, I'm good.

-Excellent.

0:20:050:20:07

-So, we've got the beetroot, here.

-Uh-huh.

0:20:070:20:09

-Shall we lift a few?

-Yeah, let's lift it.

0:20:090:20:11

'This is Robin Gray's shoreside garden,

0:20:110:20:13

'just along the bay,

0:20:130:20:14

'and he's showing me some of the produce.'

0:20:140:20:17

That's about the size of the beetroot

0:20:170:20:18

that the chefs are looking for.

0:20:180:20:20

-Uh-huh.

-They're slightly smaller than a golf ball. Yep.

0:20:200:20:22

-How much do you sell per year?

-3,000-5,000, depending on the size.

0:20:220:20:26

-Oh, really?

-Yeah, yeah.

-And what's your market?

0:20:260:20:29

Our market is the restaurants in Glasgow

0:20:290:20:31

-and some of them on the island as well...

-Uh-huh.

0:20:310:20:33

..and the festivals up and down the country as well,

0:20:330:20:35

the music festivals - T In The Park, Belladrum...

0:20:350:20:38

Oh, right, so you're selling to the younger generation as well?

0:20:380:20:41

-Yeah, yeah.

-And they're lapping it up?

-Yeah, yeah.

0:20:410:20:43

And Robin's not the only one with a bumper crop.

0:20:440:20:48

In the past two years,

0:20:480:20:50

beetroot sales have grown by almost a fifth in the UK.

0:20:500:20:54

That's down, in part, to it being branded a superfood -

0:20:540:20:58

linked with lowering blood pressure and improving athletic performance.

0:20:580:21:03

How do you react to the claims that it's known as a superfood?

0:21:030:21:06

That seems to be a bit of a trendy term these days. I mean, is it?

0:21:060:21:09

I don't know, I'm not a nutritionist.

0:21:090:21:11

But we use it a lot ourselves.

0:21:110:21:12

Even my wee one, she's five years old,

0:21:120:21:15

she takes beetroot juice, so it's...

0:21:150:21:17

I mean, I think...it seems to be doing her good, I don't know!

0:21:170:21:21

And is it easy to grow?

0:21:210:21:22

Fairly straightforward, yeah,

0:21:220:21:24

but we've got a wee secret weapon that I can show you.

0:21:240:21:26

-OK. I like a secret...

-Come this way.

-OK, good stuff.

0:21:260:21:29

GOAT BLEATS

0:21:290:21:31

Robin's secret weapon appears to be next to the goat pens...

0:21:330:21:38

-So, this is it.

-This is it, then, yeah.

0:21:380:21:39

-And what is it?

-This is the seaweed and goat manure compost.

0:21:390:21:42

-OK.

-Yeah.

-And this is the thing that makes the difference, gives it...

0:21:420:21:46

-Yep.

-Impacts on the taste.

-Yeah.

0:21:460:21:48

The seaweed compost, once we put it in the soil, it feeds the soil,

0:21:480:21:51

then that's going to give you optimum flavour in the beetroot.

0:21:510:21:54

Do you get a sense of the flavour through the beetroot as well?

0:21:540:21:57

I think you do, I think it's a bit more intense,

0:21:570:21:59

-especially with the seaweed...

-The seaweed comes through...

0:21:590:22:02

-Yeah, yeah.

-Wow. That's incredible.

-Mm-hm.

0:22:020:22:04

Seaweed-infused beetroot -

0:22:040:22:05

not something you hear about every day!

0:22:050:22:09

And that's not Robin's only innovation.

0:22:090:22:11

Back at the fields, he's showing me something else.

0:22:110:22:14

There's one there. This is the orange beetroot we're doing.

0:22:140:22:17

It is VERY orange! Look at that!

0:22:170:22:18

-That's the one, yeah.

-My goodness.

0:22:180:22:20

-That's so different, isn't it?

-Yeah, yeah.

0:22:200:22:22

The orange beetroot seems very popular at the moment,

0:22:220:22:25

there's a big demand for that one, yeah.

0:22:250:22:27

And what would you say the difference in flavour is?

0:22:270:22:29

It's a bit more intense flavour,

0:22:290:22:30

and obviously you don't have all the red blood coming out

0:22:300:22:33

like the red one does, you've got orange blood!

0:22:330:22:35

THEY CHUCKLE

0:22:350:22:36

-Delicious. I'm sure Nick'll love these.

-Yeah.

0:22:360:22:39

And I can't wait to find out

0:22:390:22:41

what Nick's going to do with it in the Food Van.

0:22:410:22:44

But where is it?

0:22:440:22:45

Ah, yes, the Food Van is out on the road again,

0:22:520:22:55

bringing the best of unsung Scottish produce to the public

0:22:550:22:59

and, for the next few weeks, we'll be here

0:22:590:23:01

in the heart of historic Ayr,

0:23:010:23:03

where I'll be cooking up some dishes for the locals to let them try.

0:23:030:23:07

This week, I'm tempting their taste buds

0:23:070:23:09

with some of that beetroot.

0:23:090:23:10

And, as ever, I'm joined by my trusty assistant, Dougie.

0:23:120:23:15

What he lacks in talent, he makes up for in enthusiasm!

0:23:150:23:19

Indeed I do. Now, the thing about beetroot is I've tasted it before,

0:23:190:23:22

pickled in vinegar,

0:23:220:23:23

but there's lots more you can do with it, isn't there?

0:23:230:23:25

It's how most people eat beetroot, but beetroot is very versatile,

0:23:250:23:28

it's incredibly good for you, full of potassium

0:23:280:23:31

and lots of trace elements - very, very healthy stuff.

0:23:310:23:33

-The best way to cook beetroot is to bake it in the oven...

-Right.

0:23:330:23:37

-..and we can do this together.

-OK.

0:23:370:23:39

Foil, beetroot, wrap it up - you don't need to be delicate,

0:23:390:23:43

as long as it's sealed inside.

0:23:430:23:45

Onto a tray, and I'm going to bake it in the oven,

0:23:450:23:47

-200 degrees, for about an hour.

-Really?

-Mm-hm.

-Simple as that.

0:23:470:23:51

Then you unwrap it and the skin comes off,

0:23:510:23:53

and the beetroot is perfectly cooked,

0:23:530:23:55

and it has all the flavour and nutrients locked in.

0:23:550:23:58

Right, Dougie, need to bang this in the oven -

0:24:030:24:05

200 degrees centigrade for about an hour.

0:24:050:24:07

Got to let it cool down a bit so you can handle it,

0:24:110:24:14

so what we're going to do is just open them up.

0:24:140:24:16

And remember, we've baked them with nothing on the outside,

0:24:160:24:20

still got the skin on, so if you take a potato peeler or a small knife

0:24:200:24:24

and just peel the skin off the outside.

0:24:240:24:27

-Look at the colour of that.

-These are the orange ones.

0:24:270:24:31

I tell you, this is THE way to cook beetroot.

0:24:310:24:34

-Bit for you to try.

-Thank you very much.

0:24:340:24:36

-Wow.

-Oh, my goodness, that's so sweet!

0:24:390:24:42

-That is fantastic.

-That's... That is extraordinary.

0:24:420:24:45

-It's not like beetroot I've ever tasted before.

-No.

0:24:450:24:48

-It's quite sweet.

-Very, very sweet. Yeah.

0:24:480:24:49

So we're going to make a little bit of a sweet and sour sauce in here.

0:24:490:24:52

Now, this is a really difficult sauce to make, OK?

0:24:520:24:55

-Uh-huh.

-So we need some honey, and we just scoot that into a pan...

0:24:550:24:58

So the honey's very sweet,

0:24:580:25:00

and we're going to balance that with some acidity, which is vinegar,

0:25:000:25:04

and then we're just going to boil that up so it is sweet and sour

0:25:040:25:07

and, as we reduce it down, it gets thicker and stickier,

0:25:070:25:10

and I'm going to make a little crust for the outside.

0:25:100:25:13

'Nick fries some unsalted cashew nuts

0:25:140:25:17

'while I continue to cut up the beetroot.'

0:25:170:25:20

-I've a question for you, Nick.

-Fire away.

0:25:200:25:22

Do you think maybe I should have used gloves?

0:25:220:25:24

Ah!

0:25:240:25:26

'He flavours the nuts with cayenne pepper and smoked paprika

0:25:260:25:30

'then grinds the lot together.'

0:25:300:25:32

So that's the toasted cashews.

0:25:340:25:35

So, once Dougie's finished with the beetroot,

0:25:350:25:37

we're simply going to turn them through the sweet and sour sauce,

0:25:370:25:40

it's going to make them sticky on the outside,

0:25:400:25:42

into the chilli cashews, onto a little cocktail stick,

0:25:420:25:46

and out to the good citizens of Ayr for their verdict.

0:25:460:25:49

Little bit of off-camera action there with Dougie.

0:25:490:25:51

DOUGIE LAUGHS

0:25:510:25:52

Just staggered into something and...

0:25:520:25:54

Nothing to see here. Nothing to see here.

0:25:540:25:56

There's blood everywhere, but it's just beetroot.

0:25:560:25:58

Nothing, nothing to see here.

0:25:580:26:00

-I've never done this before.

-OK.

0:26:000:26:01

Neither have I, so we're both in the same boat.

0:26:010:26:03

I kind of dreamt the idea up in my head,

0:26:030:26:05

but I've never actually tried it out,

0:26:050:26:06

so I don't know how it's going to be.

0:26:060:26:08

And then into the cashew and chilli mix.

0:26:080:26:10

Would you like to be my guinea pig?

0:26:100:26:12

So...

0:26:120:26:13

-Oh, quite spicy on the outside!

-OK.

0:26:190:26:21

-Oh, it's very spicy on the outside!

-OK.

0:26:210:26:22

Mixed with that sweetness of the beetroot inside, it's nice.

0:26:220:26:25

-Uh-huh?

-Lovely.

0:26:250:26:27

-We onto a winner?

-Oh, that's really, really nice.

0:26:270:26:30

-Right...

-It's still burning, my goodness!

0:26:300:26:32

NICK LAUGHS

0:26:320:26:33

So, Dougie, let's go and see if the good citizens of Ayr

0:26:330:26:36

-are going to be daring with beetroot.

-Let's do it.

0:26:360:26:38

-What are you thinking?

-Mm!

0:26:410:26:43

That's lovely.

0:26:430:26:44

Delicious. Absolutely.

0:26:440:26:46

-I'm getting beetroot.

-You're getting beetroot?

0:26:460:26:49

-You're on the telly.

-LAUGHTER

0:26:490:26:50

I wouldn't have known that was beetroot.

0:26:500:26:52

Oh, that's lovely!

0:26:520:26:54

Ooh, yes, I love that!

0:26:540:26:56

Oh, that's nice.

0:26:560:26:57

Oh, that IS nice.

0:26:570:26:59

-It's all right.

-All right?!

0:26:590:27:01

I love the nuts on it.

0:27:010:27:02

It's really tasty and crunchy.

0:27:020:27:04

Would you consider doing something like that?

0:27:040:27:06

Erm, if my mum learns the recipe.

0:27:060:27:07

Very nice to hand round as long as they don't drop it on the carpet.

0:27:070:27:10

Where's the recipe?!

0:27:100:27:11

Facebook page - Landward Facebook page.

0:27:110:27:14

Do you sell much beetroot here?

0:27:140:27:16

Not really. There's not a big demand for it.

0:27:160:27:17

-Why do you think that is?

-I do not know, my friend.

0:27:170:27:20

-I'll have another bit, thank you.

-NICK LAUGHS

0:27:200:27:23

So, clear evidence the good folk of Ayr, they love their beetroot,

0:27:230:27:27

and not just pickled in a jar, in a salad.

0:27:270:27:30

Yeah, so we're very happy, and ate all of it as well.

0:27:300:27:32

And that's all we have time for.

0:27:320:27:34

-From Nick...

-It's goodbye from me...

0:27:340:27:36

..and goodbye from me, and goodbye from all the Landward team from Ayr.

0:27:360:27:38

Bye for now.

0:27:380:27:39

Dougie and Nick are back in the food van, persuading the people of Ayr that there's more to beetroot than can be found in a pickle jar. Sarah is visiting the most northerly chocolate producer in the UK, and Dougie takes in the stunning scenery of Sutherland and Wester Ross from the saddle of a Triumph Bonneville.