:00:20. > :00:25.Good evening. Thanks for tuning into your Friday One Show with Alex
:00:25. > :00:29.Jones and Chris Evans. Tonight, a feast for Your eyes and ears.
:00:29. > :00:34.are serving up a chef who turned Bill Clinton away because there was
:00:34. > :00:40.no room. When he speaks, politicians listen, at least in
:00:40. > :00:50.this country. A chef whose energy burns brighter than an industrial
:00:50. > :01:06.
:01:06. > :01:15.hub. Maitre-Dave, let's have a Thank you. Dave, take a bow. He
:01:15. > :01:20.looks so good. Like James Bond. Dave, Dave. Nice to see you again.
:01:20. > :01:26.Lovely to be back. You have sold the most cookery books ever, more
:01:26. > :01:32.than anybody else on the planet. Congratulations. That was a
:01:32. > :01:40.surprise. How many have you sold? don't know. Over 2 million, but I
:01:40. > :01:47.don't know how many. This is one book? Yes, in about nine weeks.
:01:47. > :01:54.Even Alex has a copy of this book. I do not cook at all. I cannot do
:01:54. > :02:00.it in under 30 minutes. Come on, 15 year-olds can do it. Do we get
:02:00. > :02:05.fined if we can't do it in under 30 minutes? We always test the recipes
:02:05. > :02:09.like you would not believe. We sent them to strangers. In the early
:02:09. > :02:14.days, they were coming in at 35 minutes, 38 minutes. I would have
:02:14. > :02:18.to keep rewriting the recipes to get them quicker. The comments
:02:18. > :02:23.coming back were like, are you going to do the washing up?
:02:23. > :02:28.watched your show every night at 5:30pm. You came on to promote the
:02:28. > :02:36.book. We are part of it, so you owe us some money. The drinks are on
:02:36. > :02:41.me! Jamie is here because he is organising a feastival. We will
:02:41. > :02:46.find out what that is later. Also, the legendary Tony Christie live
:02:46. > :02:51.from his concert in Carlisle. There he is, warming up. I can't wait to
:02:51. > :02:55.hear more from him. And we have an extraordinary film looking at the
:02:55. > :03:02.work of a food artist, someone who creates incredible images like this
:03:02. > :03:06.out of food. This is on the big screen. This is all from food. He
:03:06. > :03:14.photographs them and sells them. have a volcanic rock made of
:03:14. > :03:18.chocolate pudding. The sea is made out of smoked salmon. Here we have
:03:18. > :03:26.a board with peas as a boat. This is the top of a carrot looking like
:03:26. > :03:30.a palm tree. New potatoes, rocks. Those are on my side, so I am
:03:30. > :03:36.having your brown sugar as sand with cocoa beans on top.
:03:36. > :03:40.parsley, Moss. I think it is seaweed. Our challenge to you is to
:03:40. > :03:44.do something similar at home. How close can you get from your kitchen
:03:44. > :03:50.cupboard, creating something brilliant, photographing it and
:03:50. > :03:56.Jamie will judge the winner. pleasure. I can't imagine what will
:03:56. > :04:01.come in. Get to work. You have heard what is on the menu tonight.
:04:01. > :04:11.Do you know what you would like as a starter? Forest are to, I would
:04:11. > :04:14.like to see theatre children, please. -- for a starter. British
:04:14. > :04:24.kids fitness levels are falling faster than anywhere else in the
:04:24. > :04:29.
:04:29. > :04:33.world. Can another bottle of fizzy pop with that? Fitness has fallen
:04:33. > :04:37.by 20%. Are we raising a generation of weaklings? Justin Rowlatt went
:04:37. > :04:42.to a school in your home county of Essex to put them through their
:04:42. > :04:46.paces. I will be honest, I used to hate P.
:04:46. > :04:49.I was the skinny kid trying to avoid being picked for the school
:04:49. > :04:54.team and it always seemed to be raining. But today's kids are being
:04:54. > :04:59.criticised as being even more exercise averse than I was. I have
:04:59. > :05:07.come to this school in Essex to see if that is fair. Do you like
:05:07. > :05:14.exercise? Yes, it is great. I am in a running club. I played very
:05:14. > :05:24.football team. Badminton Club. Sometimes I go fishing with my dad.
:05:24. > :05:28.That is not exercise! I like it on the ex-boxer. Kids fitness has
:05:28. > :05:32.declined dramatically in the past decade. The number of sit ups that
:05:32. > :05:39.they can do is down 27% and the number of kids who cannot carry
:05:39. > :05:43.their own weight has doubled. The One Show is putting the kids to the
:05:43. > :05:48.test. We are going to do they sit up test, to measure muscular
:05:48. > :05:57.endurance, a bleep test, and then a jump test to measure your power.
:05:57. > :06:05.Off you go. She is really quick. Was that tiring? Yes, it started
:06:05. > :06:11.easy and then got hard. Keep it up. Is anybody tired? Me. It was easy
:06:11. > :06:16.at the start but getting to the end, exhausting. This is when you start
:06:16. > :06:21.to work. What do you think of this fitness testing? It is really good
:06:21. > :06:26.fun. Who would be your inspiration for health and fitness, healthy
:06:26. > :06:35.eating? Jamie Oliver. Are you saying that because he is from
:06:35. > :06:42.Essex? No. I tried! We have the results to show how you compare to
:06:42. > :06:48.the kids of 10 years ago. The boys, what do you reckon? Better. I am
:06:48. > :06:57.sorry to say you are exactly the same as kids 10 years ago. Girls,
:06:57. > :07:03.what do you reckon? They were worse, 20% worse. Brilliant, well done!
:07:03. > :07:13.But is there anybody else that you would like to see doing this?
:07:13. > :07:21.
:07:21. > :07:27.Come on, this is where you start to work. Good stuff. Have you noticed,
:07:27. > :07:37.they are not smiling as much now? Well done. Can we give them a big
:07:37. > :07:43.
:07:43. > :07:49.That was fair, the last shot, wasn't it? I bet she is thrilled!
:07:49. > :07:55.Well done to the teachers and the kids. Jamie, you are a father of
:07:55. > :08:01.four. Your kids must eat healthily, but do they do much exercise?
:08:01. > :08:06.point. The girls are starting to do netball and rounders. They just run
:08:06. > :08:12.the ragged, really. They'd do a lot of bouncing, a lot of jumping, a
:08:12. > :08:18.lot of arguing and debating. Do you do stuff as a family? Cycling,
:08:18. > :08:22.walking? Nothing competitive. I have got my little boy now and I
:08:22. > :08:26.was thinking over the weekend that it will be quite nice having him
:08:26. > :08:31.whingeing to his mum, saying, I need to go to the football at
:08:31. > :08:34.Arsenal at the weekend. I think I'm going to have to take him. I am
:08:34. > :08:39.quite looking forward to the little boy getting a bit bigger. What
:08:39. > :08:42.about when kids are not as little as they should be. You did your
:08:42. > :08:52.school dinners campaign and that was grows successful here. It did
:08:52. > :08:56.
:08:56. > :09:01.not go down so well in America. What is your side of the story?
:09:01. > :09:06.That is what happens. Basically, the idea of the food revolution in
:09:06. > :09:10.America, it is the only show in America that debates and
:09:10. > :09:13.interrogates what we are doing in food. If you think over here in
:09:13. > :09:18.England there are so many different strands, documentaries and stuff
:09:18. > :09:23.going on. It does not happen over there. When somebody like me with a
:09:23. > :09:26.funny accent turns up, it does not go down well. In the first year, I
:09:26. > :09:31.was in the most unhealthy town in America and we got great ratings.
:09:31. > :09:37.We went to LA and they did not like it. So it is a Los Angeles story,
:09:37. > :09:45.really. Before I landed in LA I was banned from every school in the
:09:45. > :09:49.district. Before you got there? What was amazing about LA was,
:09:49. > :09:54.within view of the Holyrood sign there were schools with no safe
:09:54. > :10:01.water, it would be a Thorne hour round trip to get fresh food,
:10:01. > :10:05.instead of Juncker. -- four hour round trip. We got into one school
:10:05. > :10:09.but they would not let us film the food. It became a programme about
:10:09. > :10:14.lack of transparency. The same old thing happens. They had two and a
:10:14. > :10:19.half months of beating me up and then I had one week of celebration,
:10:19. > :10:23.because the guy that was fighting me got fired. Basically, the new
:10:23. > :10:29.guide let me in. So it was a happy ending. Will you be back in America
:10:29. > :10:33.doing this kind of thing? It is weird, because I am on ABC, which
:10:33. > :10:38.is like the BBC. I feel that I cannot not do it. I am comfortable
:10:38. > :10:43.here with my family and this is where I do my stuff, and if someone
:10:43. > :10:48.to kick off me, I would be happy. But if they ask me to do it again,
:10:48. > :10:52.I would do it again. Later, we will ask you to do some judging.
:10:52. > :10:56.Hopefully he will be judging your kitchen cupboard creations. This is
:10:56. > :11:06.a film about a photographer who loves food so much he creates
:11:06. > :11:06.
:11:06. > :11:10.world's out of it. Phil Tufnell is The iconic London skyline has been
:11:10. > :11:14.photographed thousands of times by professionals and amateurs. But
:11:14. > :11:24.there is one British photographer, Carl Warner, who has immortalised
:11:24. > :11:25.
:11:25. > :11:30.Tower Bridge and the gherkin in a If you look closely at this London
:11:30. > :11:36.skyline you can see that it is made out of crackers, green beans and
:11:36. > :11:41.broccoli, amongst other edible ingredients. He makes landscapes
:11:41. > :11:45.out of food and then photographs them. I have always had a love of
:11:45. > :11:50.landscape photography but I have always worked as a still life
:11:50. > :11:55.photographer. This combines the two. I can make my own scenes and travel
:11:55. > :12:00.the world through food. I think it works brilliant. This was the first
:12:00. > :12:03.one that I did. I started very simply. I found these Portobello
:12:03. > :12:07.mushrooms and I looked at them and thought they looked like trees. I
:12:07. > :12:12.brought them back to the studio, put them on a table with some rice
:12:12. > :12:16.and beans. It is down to the lighting and the camera angle, to
:12:16. > :12:22.get really low underneath them to make them look like they are trees
:12:22. > :12:28.in an alien world. We can trace the use of food in art as far back as
:12:28. > :12:33.the 15 hundreds, when an Italian artist first painted fruit and
:12:33. > :12:42.vegetable faces. From the 20th century onwards, artists began
:12:42. > :12:46.using foodstuffs Tikrit mosaics. -- to create mosaics. Carl Warner has
:12:46. > :12:52.taken this to the next level. By creating sets made of food, whose
:12:52. > :12:55.voters have a depth and perspective that mosaics do not. We are working
:12:56. > :13:00.on a picture for my new book, landscapes made out of food but
:13:00. > :13:06.predominantly one colour. This one is going to be pink. It starts with
:13:06. > :13:09.a sketch. Yes, my rough idea of how I see in my head what I think it
:13:10. > :13:15.will look like. Then I go to the sweet shops and I see what I can
:13:15. > :13:20.find that I can use in the picture. I was very fortunate that I came
:13:20. > :13:23.across this, which has a pink backing but this wonderful -- these
:13:23. > :13:29.wonderful nuts inside which look like a Flintstone wall. Over my
:13:29. > :13:34.shoulder, he is making our cottage. He is clad in the lower part of the
:13:34. > :13:39.cottage with this. It gives a very realistic look. I bet they are
:13:39. > :13:43.happy with you at the local sweet shop. They love me. Primarily, look
:13:43. > :13:49.for things which look like their larger counterparts in nature. For
:13:49. > :13:52.example, broccoli looks like a tree and it is quite easy. But a coconut
:13:52. > :13:56.chopped in half looks like a haystack. I made a scene out of
:13:56. > :14:00.smoked salmon where the texture of the surface of the water is very
:14:00. > :14:06.similar to smoked salmon, which I spotted in a restaurant. Excuse me,
:14:06. > :14:11.can I have your plate of food? are the difficulties about making
:14:11. > :14:14.sets from food? The hardest part is the food perishing. Coriander is
:14:14. > :14:19.very fragile and the moment that you cut it and stick it into your
:14:19. > :14:24.scene, you turnaround and 30 seconds later it has wilted. So I
:14:24. > :14:28.used more robust things like kale. It lasts under the lights. It is
:14:28. > :14:35.great because I can use it as pushers, but in the distance as
:14:35. > :14:39.tree canopy, rainforest canopy. I love kale. The cottage is here and
:14:39. > :14:44.it looks fantastic. This is pretty surreal. Not all of them are like
:14:44. > :14:49.that. Some of them are very realistic looking and some of them
:14:49. > :14:54.are more fantasy lands like this. How do people respond to your work?
:14:54. > :14:57.Initially, they do a double-take on the more realistic images. People
:14:57. > :15:02.see it and think it is a real place and suddenly they realise it is
:15:02. > :15:07.made of food. At that point, they smile. I find that the nicest part,
:15:07. > :15:13.seeing their reaction. There is so much doom and gloom around and to
:15:13. > :15:18.see something that gives people joy is a great thing. I could happily
:15:18. > :15:27.live in that. His food landscapes are certainly full of surprises and
:15:27. > :15:31.definitely bring a huge smile to It's not often the whole studio is
:15:31. > :15:35.quiet during a film. That was so brilliant. We are asking people to
:15:35. > :15:45.do that at home. You said you would have no chance? There's no way I
:15:45. > :15:46.
:15:46. > :15:53.would get to the end of the picture Karl was mixing food and art, you
:15:53. > :15:59.are mixing food and music. The 3rd July, Clapham Common? We wanted to
:15:59. > :16:03.do a big event for the Prince's Trust, and instead of just shaking
:16:03. > :16:06.buckets and begging, we wanted to do something, usually we do events
:16:06. > :16:12.and get lots of rich people to do all options. I thought it would be
:16:12. > :16:16.nice to bring food, music, craft, a kid friendly day where people can
:16:16. > :16:19.eat food from all sorts of different restaurants. Hopefully,
:16:19. > :16:26.raise lots of money for charity. It's the only festival that's
:16:26. > :16:36.completely for charity. We have some great bands together. Jazzy B
:16:36. > :16:42.
:16:42. > :16:46.is reforming Seoul to Solve. We've Even Jay is going to be there,
:16:46. > :16:51.trying to manage the chefs. The idea is that you can learn
:16:51. > :16:56.something, you can eat something. Basically, for �5 you can get a
:16:56. > :16:59.plate of food, started one restaurant, main course in another,
:16:59. > :17:04.the desert in another. It's going to be brilliant. You are going to
:17:04. > :17:08.camp there the whole weekend? camping... This is what I heard.
:17:08. > :17:16.You are right, I am camping there. But I might have to get a hotel
:17:16. > :17:21.room somewhere. That kind of camping! Officially I am camping
:17:22. > :17:27.there. No... What does that mean? You are like the Queen, with her
:17:27. > :17:31.birthday. I am a rustic boy, but I'm on Clapham Common. I know what
:17:31. > :17:37.happens on Clapham Common when the lights go off. Unless I can get
:17:37. > :17:41.razor wire, I'm not camping there. We got your flyer. It is your event,
:17:41. > :17:47.but you have to have a word with the people that make the flyers.
:17:47. > :17:52.Your name is not on it. That is because they have all been fired.
:17:52. > :17:58.They have been reprinted and your name is on them? Yeah, thanks!
:17:58. > :18:05.name is on there, Gyles's name is on there, Jamie does not have his
:18:05. > :18:10.name on it. I know, and it was my idea. Feastival, it was waiting to
:18:10. > :18:16.happen? It's just a play on words. There are lot of festivals, its
:18:16. > :18:20.festival season. We wanted something where people from the
:18:20. > :18:27.local area can come down, be comfortable, eat something. Are you
:18:27. > :18:32.going to play the drums? Actually, yes. I'm going to be playing drums
:18:32. > :18:36.with one of the comedians. It is that on the new flyer? I'm waiting
:18:36. > :18:43.for everybody to ask me. Obviously they want me to play, I have been
:18:43. > :18:50.rehearsing the whole album. How did they survive about you? It's in a
:18:50. > :18:54.couple of weeks' time? First, second and third. It a quick end we
:18:54. > :18:59.won a couple of weeks' time, a big weekend for the Queen? You were
:18:59. > :19:03.part of this? It's trooping the Colour, a massive ceremony where
:19:03. > :19:11.the troops will troop the colour in front of the Queen. I went to the
:19:11. > :19:20.final rehearsal. They let me put on a bearskin, had a rifle and join in.
:19:20. > :19:23.She has brought her bayonet, but The custom of trooping the Colour
:19:23. > :19:28.dates back to the 17th century, when the colours of a regiment were
:19:28. > :19:31.used as a rallying point in battle. They were displayed in front of the
:19:31. > :19:35.soldiers every day to make sure the men could recognise their own
:19:35. > :19:39.regiment. And at a barracks in Surrey, where the 1st Battalion
:19:39. > :19:45.Scots Guards are rehearsing. No red coats and shiny buttons today. But
:19:45. > :19:52.I do have this lovely bearskin hat and this extremely heavy rifle. I
:19:52. > :19:57.can hear the drums, so let's get going. I'm meeting Aggie Mackenzie,
:19:57. > :20:02.whose job it is to whip the troops into shape. Explain what your
:20:02. > :20:09.rulers -- rollers. I have to make sure that it goes right, the parade,
:20:09. > :20:12.for Her Majesty. Do you think you could teach me some moves? Will
:20:12. > :20:17.teach you a few moves to hopefully get you want to it. I'm a fast
:20:17. > :20:21.learner. Are you up for it? Yes. He's placing me with a drill
:20:21. > :20:31.sergeant, who will put me through my paces. First, the presenting of
:20:31. > :20:42.
:20:42. > :20:52.arms. Gosh! That will do. That's Not bad. OK, points. Next, I'd
:20:52. > :20:54.
:20:54. > :21:03.So, with just a couple of hours to pick up the steps before I take
:21:03. > :21:09.part in my very final rehearsal, the pressure is on. Still! So, what
:21:09. > :21:13.does it mean taking part in the trooping of the colour? It's a
:21:13. > :21:17.great privilege and an honour for the boys. What people don't realise
:21:17. > :21:21.is that there isn't a ceremonial team, soldiers that fight in
:21:21. > :21:25.Afghanistan, it's the same team? That's right, we came back in
:21:25. > :21:29.October just gone from a summer tour in Afghanistan. We came back
:21:29. > :21:32.to prepare to do the trooping of the colourful stuff while it's down
:21:32. > :21:41.to the regimental Sergeant Major to make sure that everything looks
:21:41. > :21:47.smooth, the soldiers have a lot of You've done this many times before?
:21:48. > :21:52.Yes, the first time was 1995. are the seasoned pro, aren't you?
:21:52. > :21:56.Yeah, I could do it in my sleep. David, this is your first time. How
:21:56. > :21:59.nervous are you that you might make a mistake? I don't think you can
:21:59. > :22:04.make a mistake. You get it drilled into you so hard. But under
:22:04. > :22:07.pressure, you might crack? No, we don't crack under pressure.
:22:07. > :22:12.going to join you in your last rehearsal. Do you think I will pull
:22:12. > :22:20.this off? I wouldn't make any mistakes, it's the last rehearsal.
:22:20. > :22:30.It wouldn't be wise. So, the pressure is on. I mastered the turn
:22:30. > :22:32.
:22:32. > :22:38.this time. And the presenting of OK, Alex. Would you like to come
:22:39. > :22:41.forward? Alex, after your 20 minutes with the battalion, you're
:22:41. > :22:47.practising of Trooping the Colour, I'd like to say you've done a good
:22:47. > :22:51.attempt. What do we think, boys? And I dismissed? You will be
:22:51. > :22:54.dismissed once you head back to beat barracks block and clean the
:22:54. > :23:04.boats that are waiting for you. Quite a few need to be done for
:23:04. > :23:06.
:23:06. > :23:10.Saturday. Right turn, quick march. That was brilliant. I bet they
:23:11. > :23:15.loved having your there. How heavy was the rightful custom are so
:23:15. > :23:20.heavy! Especially the big bayonet screwed into the top. Where is it
:23:20. > :23:23.now? Let's not talk about that. Tomorrow is the Queen's Big Day,
:23:23. > :23:31.tomorrow was Prince Philip of that benighted birthday and there was a
:23:31. > :23:34.brilliant documentary on him. The talking point has been the
:23:34. > :23:39.difference between a conservationist and being green.
:23:39. > :23:43.There's a difference between being concerned for the Conservation of
:23:43. > :23:48.Nature and being a bunny hugger. What is a bunny hugger? We have
:23:48. > :23:53.heard of being a tree huggers. Gyles, you were on that documentary,
:23:53. > :23:58.perhaps more than Prince Charles, did he mean to say treat her there?
:23:58. > :24:00.He bent to say bunny hugger. He's not a sentimental person. He
:24:00. > :24:04.doesn't believe in sentimentality when it comes to anything,
:24:04. > :24:09.certainly not animals. He is a pragmatist, a realist. He was
:24:09. > :24:16.saying, I'm not in favour of tree- hugging, being a bunny hugger, any
:24:16. > :24:20.of those nonsenses. You are confused because you come from the
:24:20. > :24:24.bunny boiler generation. Your mind wander over time. The Duke of
:24:24. > :24:28.Edinburgh, who was born before the BBC came into existence, is not
:24:28. > :24:35.going to change after 90 years. If he said bunny hugger, that is what
:24:35. > :24:43.he means. But for a knighthood. I wasn't aware there was a bunny
:24:43. > :24:47.boiler generation. Any bunny huggers in your family? A everyone
:24:47. > :24:57.we had went in the pot. My family doesn't like eating rabbit, but
:24:57. > :24:57.
:24:57. > :25:01.Oliver's army is growing by the week. You've got restaurants and TV
:25:01. > :25:06.shows. Do you spend more time in the office than the kitchen? You
:25:06. > :25:10.must do, be honest. Well, the kitchen in the restaurant is a
:25:10. > :25:16.nightmare. If I go in there, everything falls apart from the
:25:16. > :25:20.front and back within five minutes. So, what that means is that I get
:25:20. > :25:24.rampaged by customers. It's quite unproductive. It's sad, really,
:25:24. > :25:28.because that is where I am happiest. I'm more of an architect and a
:25:28. > :25:34.builder now, I paid for it, put the team together, I write the venues.
:25:34. > :25:41.I do the development in a secret kitchen. But I cook every day. I
:25:41. > :25:46.just think it's evolved. That TV show, if you hadn't been discovered,
:25:46. > :25:51.what were your aspirations as a normal chef? I just wanted to... I
:25:51. > :25:56.grow up in a local pub in a little village. I saw myself being in a
:25:56. > :26:00.pub, doing a version of what my dad did, cooking lovely local food.
:26:00. > :26:04.Probably within 20 minutes of there, somewhere near Cambridge. Essex, I
:26:04. > :26:10.don't know. I was really excited format. That's all I ever dreamt of
:26:10. > :26:14.when I was at the River Cafe. But everything changed. We need to take
:26:14. > :26:19.the main course now. Actually, I'd been eyeing up a certain main-
:26:19. > :26:23.course dish. I liked the look of the crane. How is that? It's a rare
:26:24. > :26:28.delicacy. This bird was extinct in the UK until recently. Now they are
:26:28. > :26:34.back. Mike Dilger has been making some new feathered friends.
:26:34. > :26:42.The tallest bird in Britain stands at a massive 1.3 metres tall. The
:26:42. > :26:47.wingspan is an enormous 230 centimetres. It's not an eagle or a
:26:47. > :26:51.swan, we are talking about the common crane. These long legged,
:26:51. > :26:57.elegant birds once filled the British were plants. Despite their
:26:57. > :27:03.name, the common crane is not, many more. They died out in Britain some
:27:03. > :27:07.400 years ago. It's due to a fatal combination of hunting and loss of
:27:07. > :27:12.their marshland habitats. Good news is on the horizon because now they
:27:13. > :27:18.are making a comeback. The wetland Trust and the RSPB have joined
:27:18. > :27:22.forces. In August last year, for the very first time, they've
:27:22. > :27:25.released 20 hand-reared train -- cranes in Somerset. A new king has
:27:25. > :27:31.been integral to the operation. What is it particularly about the
:27:31. > :27:35.Somerset Levels that is the perfect location for releasing them? It's a
:27:35. > :27:39.great habitat, what they would use in the wild. A great habitat for
:27:39. > :27:43.breeding, which is what we are aiming for. There is food for the
:27:43. > :27:48.winter and summer, I deal, really. They have reached been fitted with
:27:48. > :27:51.a radio transmitter or satellite tag. So Amy and her team of local
:27:51. > :28:00.volunteers can track them down every morning. Today is no
:28:00. > :28:06.different. Just down, past the fence line, I can see... A flock of
:28:06. > :28:09.cranes. Is it the whole flock? 18 there. Fabulous. When we first
:28:09. > :28:13.brought them out, when they were feeding, they would all have their
:28:14. > :28:17.heads down. They hadn't quite learned that as a group they needed
:28:17. > :28:20.to be aware of what was going on. In the last few months we have seen
:28:20. > :28:25.a few of them with their heads up, while the others are feeding.
:28:25. > :28:31.There's at least one or two doing it now. They are taking off! They
:28:31. > :28:37.are flying. Fabulous. You can really see the size of them in
:28:37. > :28:42.flight. They take up the skies. satellite tags have revealed some
:28:42. > :28:46.of their favourite spots, like this old stubble field, where they can
:28:46. > :28:51.feed of leftover wheat grain. At one Crane hotspot, Amy wants to
:28:51. > :28:55.show me a very special bird that has been essential to their
:28:55. > :29:04.reintroduction. Something is not quite right about these, I can't
:29:04. > :29:07.put my finger on what it is. With put out decoys at various places.
:29:07. > :29:11.This was to encourage the youngsters to find places to feed
:29:11. > :29:14.over the winter. In the wild, they rely on their parents to show them
:29:14. > :29:17.the appropriate places for the first year of their life. These
:29:17. > :29:21.were adults showing them where to look. The cranes will see these and
:29:21. > :29:26.hopefully drop down into areas which have appropriate food.
:29:26. > :29:30.Spending so much time around them, she has seen their behaviours and
:29:30. > :29:38.characters develop as they would in the wild. And she believes that a
:29:38. > :29:43.mix of personalities could be They have individual
:29:43. > :29:46.characteristics. Some of them are dominant, some are submissive, some
:29:46. > :29:49.are aggressive. We think having these dominant characters is
:29:49. > :29:54.important because they lead other ones which may have just stuck
:29:54. > :29:58.around the same area the whole time. But the timid characters are
:29:58. > :30:03.important, too. They like to be around others, which helps to keep
:30:03. > :30:07.the group together, which is safer. But there is one very special
:30:07. > :30:10.behaviour which Amy has begun to witness. They are starting the
:30:10. > :30:20.first steps of their courtship dance, a performance that has not
:30:20. > :30:21.
:30:21. > :30:25.been seen in the West Country for 400 years. Their dance moves would
:30:25. > :30:32.attract a mate, but at only one year old, they are too young to
:30:32. > :30:39.pair up. This is just a dress rehearsal for later life.
:30:39. > :30:43.Eventually, they will perform pirouettes. There are plans to
:30:43. > :30:51.release more cranes, so hopefully this ballet will be a frequent
:30:51. > :31:01.sight, and the common crane will become common once more.
:31:01. > :31:06.Let's have a cheer for that. Jamie is here. Chef, food critic. Food
:31:06. > :31:11.critic, chef. Wouldn't it be spooky if Jay had reviewed one of his
:31:11. > :31:15.restaurants and really slag it off? Well, he has. That is why he has
:31:15. > :31:20.been really nice to him since he got here. Jay said of his
:31:20. > :31:26.restaurant, if it opened in New York its shortcomings would see it
:31:26. > :31:32.laughed out of town. Did you read that and were you hurt? Yes,
:31:32. > :31:37.especially as my partner is American. Frankly, we have not been
:31:37. > :31:42.busier since. Thanks for that. are not short of customers. We have
:31:42. > :31:47.known each other for a while. I don't want to dilute this, but the
:31:47. > :31:51.review of his restaurant before that was really positive.
:31:51. > :31:59.Theatrical reviews can close a production. Can it be the same for
:31:59. > :32:04.a restaurant? Yes. For regular, every day people. For people with a
:32:04. > :32:10.name, like myself, there is more flex. But it is always hard. I
:32:10. > :32:14.liked Jay and I respect him, so you only want to please. But if you
:32:15. > :32:18.make art, or if you make a film, if it is good it is good for ever. And
:32:18. > :32:22.if you have a dream and give birth to a restaurant, and you might make
:32:22. > :32:25.it look great and it might be in the right position, you might have
:32:25. > :32:29.the right ingredients, you might have the best beef in the world,
:32:29. > :32:34.but there is this human error which makes the restaurant industry the
:32:34. > :32:38.most exciting and the most terrifying. When an open one of my
:32:38. > :32:46.restaurants, we got reviewed by the seven biggest reviewers in four
:32:46. > :32:49.days. We were on 50% off. Do you charge? We book anonymously and we
:32:50. > :32:55.pay our own bills. But everybody knows what you look like because
:32:56. > :33:00.you are on the TV all the time. Those days have gone. I am yet to
:33:00. > :33:08.find a bad restaurant that becomes good because I walk in. Apart from
:33:08. > :33:15.him, which critics do you respect? Steady! I think they all have
:33:15. > :33:20.different perspectives. This question is so loaded. I am taking
:33:20. > :33:24.notes. Some of them are more interested in the room and who is
:33:24. > :33:30.next to them. Some are knowledgeable about food. Some of
:33:30. > :33:34.them talk about food and don't know what they're talking about. Who is
:33:34. > :33:42.that? I got reviewed once by a certain person who I will not name
:33:42. > :33:48.and they said the ravioli was not old Shen Te. As you know, ravioli
:33:48. > :33:54.is never cooked like that. There is a very famous show where they have
:33:54. > :33:59.had food critics on and none of them can cook. Well, there are a
:33:59. > :34:06.number... I can cook. I am greedy and I cannot afford to eat out all
:34:06. > :34:12.the time. Kenny come round and review your food? Of course. It is
:34:12. > :34:17.time to get your own back because it is time for you to critique of
:34:17. > :34:22.his work, his film. This is a very special film. Before we come back
:34:22. > :34:28.to Jay after the film, we want you to review it and be as horrible as
:34:28. > :34:32.you want. There's a lot of pressure. In the tradition of sending me to
:34:32. > :34:41.glamorous restaurants, I have been to a road near Eastbourne where I
:34:41. > :34:45.sampled the delights of the I have eaten in motorway service
:34:45. > :34:54.stations a lot over the years and I have had my fill of them. Today I
:34:54. > :34:57.am going in search of the ARoad alternative, the roadside food fan.
:34:57. > :35:02.Former antiques trader Charlie Carter and his business partner,
:35:02. > :35:07.Nicky, run this one on the A27 near Eastbourne. They have been in the
:35:07. > :35:12.game for 10 years. 90% of our customers are regulars and they
:35:12. > :35:16.come back on a daily basis and eat the same food every day because
:35:17. > :35:23.they thoroughly enjoy it. What is the biggest seller? Bacon rolls and
:35:23. > :35:29.sandwiches. Can I have one? course, how would you like it?
:35:29. > :35:33.Properly cooked. Nothing worse than floppy bacon. More hunt -- more
:35:33. > :35:39.hungry drivers come. Would you normally stop at a service station
:35:39. > :35:45.or do you prefer this? This is chief of the -- cheaper. At the
:35:45. > :35:49.service station it is overpriced and small portions. This is cheap.
:35:49. > :35:54.It is not a gourmet experience, a bacon sandwich and a cup of tea,
:35:54. > :35:59.but it costs �2.50, a lot less than a motorway service station. It is
:35:59. > :36:05.not a restaurant experience but it is not restaurant prices. It suits
:36:05. > :36:07.me. Stalls feeding road users have been around for centuries. But big
:36:07. > :36:12.business rivals appeared when it became apparent that there was
:36:12. > :36:17.probably no need for motorway services on the new M1 motorway. --
:36:17. > :36:20.probably a need for motorway services. They soon dominated the
:36:20. > :36:26.motorway network. And they are not the only competition that Charlie
:36:26. > :36:31.has. Down the road on the opposite side, his wife, Sue, working on her
:36:31. > :36:41.own in their other fans. She has agreed to let me find out if I can
:36:41. > :36:42.
:36:42. > :36:47.hack it. Bacon sandwich for this gentleman. �2, please. Use these.
:36:47. > :36:53.After a slow start, the rush is back on. Use this, because
:36:53. > :36:58.sometimes it sticks. They also sell home-made Victoria sponge. That is
:36:58. > :37:05.something I did not expect. I am sure you can guess which of them
:37:05. > :37:11.does the baking. Charlie does not cook at all. He likes to delegate.
:37:11. > :37:15.Do you cook for your wife? That is good. He you go, thank you.
:37:15. > :37:21.might look rough and ready but they have to comply with similar food
:37:21. > :37:28.regulations to restaurants and cafes. How was that? Brilliant.
:37:28. > :37:32.Jolly good. You can clean the mess up now. All right. Do you think I
:37:32. > :37:36.could make it? Get a wagon and go out on the side of the road and you
:37:36. > :37:41.will pull in all the crumpet. Always good to have a contingency
:37:41. > :37:49.plan. We have loads of lovely food. Jamie,
:37:49. > :37:55.come on. I had not planned for this... First of all, Jay. If we
:37:56. > :38:01.can have a little clip, no hairnet. You are in a food service area with
:38:01. > :38:06.no hairnet. Also, if you look at the way he touches the bacon, that
:38:06. > :38:15.is not the way that any one that is in the food industry... Look at
:38:15. > :38:20.that. That is not manly, not clever. I do not care about being manly, I
:38:21. > :38:25.gave up on that years ago. You have let everyone down, including the
:38:25. > :38:33.pig. Also, at the end of the day, if you had done this piece in Essex,
:38:33. > :38:40.you would have been kicked out of the county. You got one staff.
:38:40. > :38:45.was that for. Any more restaurants you are planning to open? Yes.
:38:45. > :38:50.could run and run! The point about roadside snack bars is that they
:38:50. > :38:55.are cheaper than service stations but they also do a better a bacon
:38:55. > :39:00.sandwich. There were a lot of good bacon sandwiches. You cannot get
:39:00. > :39:04.one at a service station. The food was not that healthy but most of
:39:04. > :39:10.the men were doing serious manual labour. This was major fuel for
:39:10. > :39:15.them getting through very long days. Breakfast in a bap. That is a
:39:15. > :39:19.dilemma because they are part of our heritage but terribly unhealthy.
:39:19. > :39:23.If you get colour on your bacon, caramelise Asian and you render the
:39:23. > :39:27.fat away and do not go heavy on the butter. Even better, do not use
:39:27. > :39:35.butter, but it ketchup and put the bacon in. You would be surprised,
:39:35. > :39:38.it probably has less calories than a blueberry muffin will stop --. A
:39:38. > :39:43.blueberry muffin that looks innocent in one of the famous
:39:43. > :39:50.coffee places, 500 and something calories. They will come after you
:39:50. > :40:00.in the night and make you fat. sauce or brown sauce? I like a
:40:00. > :40:02.
:40:02. > :40:05.blend. Attack in, we have got loads. The. The cucumbers were innocent.
:40:05. > :40:10.The German government have said they have definitely traced it back
:40:10. > :40:16.to an organic bean sprout farm. I feel for the cucumber manufacturers,
:40:16. > :40:23.because there is now an enormous clout. Prices have dropped by 30%.
:40:23. > :40:31.It is good for the consumer that cucumbers are cheap. Can I give a
:40:31. > :40:36.recipe for something awesome? Go and by five or six cucumbers. Get a
:40:36. > :40:41.fork and scratched it down the side. Slice it up and put it in a jar and
:40:41. > :40:46.cover it with a mixture, half-and- half, water, vinegar, lots of salt,
:40:46. > :40:50.a pinch of sugar, maybe a bit of Chile. You have the most wonderful
:40:50. > :40:53.cucumber pickle. Put it in the fridge and the next day it will be
:40:53. > :41:02.brilliant for a month. It would make such a big difference to the
:41:02. > :41:09.cucumber farmers. Go and get them. These are innocent and free to go.
:41:09. > :41:19.They are free to go. Set them free. Where are you taking them? We are
:41:19. > :41:28.going clubbing. The food art is coming in. This photo is taken back
:41:28. > :41:35.Amy, 19, of her sister as a human cupcake. This one is from Alan,
:41:35. > :41:41.aged 10. Brilliant. This is a man with a serious hangover. That is
:41:41. > :41:50.how I feel some mornings. They actually said that was Jayne. Time
:41:50. > :41:55.to celebrate our viewers news with Tonight's headlines:
:41:55. > :42:02.Man makes rackets with racket. Welsh farmers have the tractor
:42:02. > :42:05.factor, and who ate all the pies? With queens under way, tennis fever
:42:05. > :42:13.is gripping the nation. But one man has taken things a little bit
:42:13. > :42:17.further by playing his tennis racket. John Pickering from
:42:17. > :42:23.Chesterfield has turned a racket into an electric guitar. As you can
:42:23. > :42:28.hear, it gives quite a good tune. He has even written a song.
:42:28. > :42:35.# It won't make me rich but I'm having a ball when I play my tennis
:42:35. > :42:39.racket. # I would like to see Rafa Nadal
:42:39. > :42:44.serve an ace with that. The search has been on for the
:42:44. > :42:48.nation's most talented farmers and the final of tractor factor was won
:42:48. > :42:58.by Richard Lewis and Liam Maughan from... I need help from the Welsh
:42:58. > :43:03.
:43:03. > :43:13.pronunciation Unit. Llanrhaedr. This song on them first place.
:43:13. > :43:13.
:43:13. > :43:17.# Drive on, drive on a # Spray it, spray it. #
:43:17. > :43:20.Great lyrics. We cannot confirm rumours that Cheryl Cole is in the
:43:20. > :43:24.running to be a tractor factor judge next year.
:43:24. > :43:30.On Wednesday, the British pilot awards were held, appropriately
:43:30. > :43:36.enough in Melton Mowbray. -- the British Pie Awards. The winner was
:43:36. > :43:43.Graham, whose chicken ham and leek pie it wowed the judges. Can I have
:43:43. > :43:51.a taste. Hands of, this is mine! Who ate all the pies?
:43:51. > :43:55.Finally, Britain has a new world custard pie throwing champion team.
:43:55. > :43:59.Luke Cassidy, Chris Griffiths, Kieron Palmer and Connor Randall
:43:59. > :44:05.from Kent beat 15 other teams from around the country. You are not
:44:05. > :44:10.thinking of giving me a custard pie, are you? Good, because I am. I have
:44:10. > :44:20.always wanted to do that. You have to get up early to get one over on
:44:20. > :44:23.
:44:23. > :44:28.Angela Rippon! That was Rippon's As always, we would love you to
:44:28. > :44:34.send us your news. We are looking for amazing dad stories, with
:44:34. > :44:38.Father's Day next week. What would you like for dessert? I've got my
:44:38. > :44:43.eye on Gyles's Knickerbocker Glory. One of our specialities. A fine
:44:43. > :44:47.choice. This week we celebrate a Glaswegian tradition that dates
:44:47. > :44:57.back to the 12th century but died out in the 1980s. The Glasgow Fair.
:44:57. > :45:11.
:45:11. > :45:17.For two weeks, their city would July 1976. The BBC were in Glasgow
:45:17. > :45:21.to film a documentary called a Fair Fortnight, but the mass exodus to
:45:21. > :45:26.the coast that happened every year. Factories were closed and thousands
:45:26. > :45:36.would climb aboard luxury buses and their envy of the world British
:45:36. > :45:41.Rail trains. But where were they The BBC followed the Wallace family
:45:41. > :45:49.as they arrived in Whitley Bay. First up, the marina. That is where
:45:49. > :45:57.the real action is. That's a good size, isn't it? A fish, but we
:45:57. > :46:02.don't know what kind. The family happily go around a local fish
:46:02. > :46:08.market. Mum looks thrilled, maybe it's the tartan bonnet. Whitley
:46:08. > :46:12.Bay's answer to Jamie Oliver shows them how to fillet a fish. Do you
:46:12. > :46:17.mind if we watch? Who needs Disneyland and entertainment like
:46:17. > :46:23.this? It looks so easy. While they marvel at his expertise, other
:46:23. > :46:30.holidaymakers are ready for a spot of lunch, alfresco. A cocktail?
:46:30. > :46:35.Lovely. Or perhaps something weaker. Shalan, have you got the teabags?
:46:35. > :46:41.They are in here somewhere, you will need to fish for them. Some
:46:41. > :46:45.people are never happy. Not cheese again! He does his own sandwiches.
:46:45. > :46:48.Its shopping you're after, there was something for everyone,
:46:48. > :46:53.especially if you are a domestic goddess looking for a quirky
:46:53. > :46:58.holiday momento. It's the only thing that will slice an onion.
:46:58. > :47:02.Slices onion perfectly. I'll give you �5 if you can take a knife and
:47:02. > :47:08.slice an onion like that, ladies. The bet is on. In my opinion, for
:47:08. > :47:12.what it's worth, a cabbage is much nicer than wet lettuce in a salad.
:47:12. > :47:17.So, that's where Jamie got that idea. That's how quickly you can
:47:17. > :47:27.shred it. Can I have one, please? What its salesmen. On the beach,
:47:27. > :47:30.
:47:30. > :47:34.all the elements of a good holiday You don't see many coats and if
:47:34. > :47:39.head scarfs down on the Riviera. What is the talent like in Whitley
:47:39. > :47:43.Bay? Fair enough. The sun is a bit too hot for some. This group have
:47:43. > :47:48.headed for the indoor hotspots. And they couldn't be more complimentary
:47:49. > :47:54.about their home away from home. come twice a year, in July and
:47:54. > :47:59.September. We just like the place. The people. I think it's a great
:48:00. > :48:03.place for a family. It's a safe beach, for a young family, you
:48:03. > :48:08.couldn't ask for a better place. These days, this type of holiday
:48:08. > :48:13.may have fallen out of favour. But the Wallaces wouldn't swap Whitley
:48:13. > :48:17.Bay or anywhere else. The shops are beautiful, lovely shops and beaches.
:48:17. > :48:27.I thought it was going to be all amusements and bingo, but I like it
:48:27. > :48:27.
:48:27. > :48:32.very much. I think the boys have It was really dead by the 1980s. It
:48:32. > :48:36.all came to an end, the fares, it happened all over the country.
:48:36. > :48:41.People took a week or two off, the factories close down to let people
:48:41. > :48:47.go on holiday together. It doesn't happen now, because everything is
:48:47. > :48:53.much more diversified. But in the 1950s, bucket-and-spade holiday,
:48:53. > :48:58.rides on the donkey is. With Prince Philip? Simple times, happy times.
:48:58. > :49:01.They still close Italy down for three weeks. France closes in
:49:01. > :49:08.August completely. In some ways it works very well. You know where you
:49:08. > :49:11.are. Everyone's on holiday, Whitley Bay, with any luck. If you just
:49:11. > :49:16.opened an Italian Kitchen at the wrong time, you got no chance.
:49:16. > :49:24.programme was only show in Scotland. In the rest of the networking than
:49:24. > :49:30.you had Dad's Army. Even in 1977 it was repeats! It was an amazing
:49:30. > :49:35.episode, when a bomb falls on Captain Mainwaring's Bank and they
:49:36. > :49:41.had to guard it. The other thing I would have watched his the Waltons.
:49:41. > :49:46.An episode called Quilting. My kind of thing, happier times. The jury
:49:46. > :49:51.is that I can turn the clock back and make you whatever you were 12
:49:51. > :49:58.night -- years ago. 1989. Do you remember, The Naked Chef? He had
:49:58. > :50:05.clothes on, that is what I discovered. Look, a little Jamie
:50:05. > :50:09.Oliver! Are you in your house? was my house, yes. There is Jools.
:50:09. > :50:13.You weren't married at the time? was quite funny, the BBC didn't
:50:13. > :50:17.want me to have a girlfriend in the first series. Sorry, nothing
:50:17. > :50:23.against the BBC. She didn't exist for the first series, we didn't
:50:23. > :50:28.talk about her. In the second series, obviously... I was so green,
:50:28. > :50:38.I didn't know anything about today. I said, can I bring my girlfriend
:50:38. > :50:42.into my life? Oh, you are a hit, It was a long time ago, but it was
:50:42. > :50:47.strange times. It kind of came out of nowhere. It really was rock and
:50:47. > :50:51.roll stuff. I didn't know anyone on the River Cafe show. And then when
:50:51. > :50:57.it went out the phones kept ringing. A year later, The Naked Chef was
:50:57. > :51:05.born. But it got me into a lot of trouble, everybody thought I was
:51:05. > :51:14.into adult movies. Time for some after-dinner entertainment. Check
:51:14. > :51:20.the menu out. After his... You are having Tony Christie. Sorry, it's
:51:20. > :51:24.all we've got left. He's been going around his memory to find the small
:51:24. > :51:34.things from his past that still make a difference for him in the
:51:34. > :51:48.
:51:48. > :51:53.So, this is Pandora's box? I never used to think, I'm going to be a
:51:54. > :52:03.singer when I grow up. I would have liked to have been a pilot. Pilot
:52:04. > :52:07.
:52:07. > :52:14.I was born in 1943, it inedible place called Conisbrough, midway
:52:14. > :52:18.between Doncaster and Rotherham. -- in a little place called
:52:18. > :52:25.Conisbrough. My dad was away in the air force. I thought my family was
:52:25. > :52:35.just my grandfather, my uncles and my anti. -- my aunt. We live
:52:35. > :52:36.
:52:36. > :52:46.together in a council house. I OK, this is like Christmas, isn't
:52:46. > :52:47.
:52:47. > :52:51.it? My mum, she used to make corned beef hash. She used to do mashed
:52:51. > :53:00.potatoes with it, Yorkshire puddings. It was to die for. I've
:53:00. > :53:10.never tasted anything as good since. And Bath is a meal. -- and that is
:53:10. > :53:12.
:53:12. > :53:22.a meal. It's a nice memory, a great As a teenager, the twist, of course,
:53:22. > :53:28.
:53:28. > :53:33.that was the big thing. When I was One of my earliest pressures was on
:53:33. > :53:38.this girl, Natalie Wood. I thought she was absolutely gorgeous. --
:53:38. > :53:47.crushes. But she was a sort of girl next door Borges. Stunningly
:53:47. > :53:53.beautiful. -- gorgeous. At the same time, obtainable. What I always
:53:53. > :54:03.wanted as a teenager, and I never got, was Natalie Wood. I don't
:54:03. > :54:05.
:54:05. > :54:15.think my dad's money ran to Natalie I'd like to introduce you to the
:54:15. > :54:17.
:54:17. > :54:27.Yes, until I kissed you. I'm pretty sure that is the first single I
:54:27. > :54:38.
:54:38. > :54:43.# That I existed until I kissed I think the first inkling that I
:54:43. > :54:47.had that I could singer was when I was in junior school. I started
:54:47. > :54:53.going to the Catholic Church. Every Sunday morning I would be down
:54:53. > :54:58.there, singing. My mate was a bad influence, he was absolutely tone-
:54:58. > :55:02.deaf. He sang, All Things Bright and beautiful, or Chris --
:55:02. > :55:06.creatures Great and Small. I used to look at him and think, my God,
:55:06. > :55:16.he's a genius. But the teacher dragged me away and said, you've
:55:16. > :55:20.
:55:20. > :55:25.got to sit down the front, you can Anthoney Fitzgerald, aged 13 and a
:55:25. > :55:28.half. When you get older, you are going to be a singer. Stick to it,
:55:28. > :55:38.don't go anywhere else, don't try anything else. That's what I would
:55:38. > :55:57.
:55:57. > :56:02.And we can cross live to Tony in Bingo, anyone? So, you're
:56:02. > :56:07.celebrating your 50th anniversary, you've got your Alb art, what keeps
:56:07. > :56:11.you going? -- your album out. Because I enjoy myself, I love
:56:11. > :56:16.music. I love singing, that's what keeps me going. I could never think
:56:16. > :56:19.of retiring. When my voice goes, that is when I will retire, go and
:56:19. > :56:24.play golf for the rest of my life. We'll see if your voices up to
:56:24. > :56:28.scratch in a moment. We've interrupted your concert, where are
:56:28. > :56:37.you win your set right now? We've done about 20 minutes into the
:56:37. > :56:46.first half. We'll let you get on with it in a second. We do have the
:56:46. > :56:56.finale of our food art competition. We have a picture of Chris and Alex
:56:56. > :56:58.
:56:58. > :57:04.by a ruby, aged seven. I'm on the How brilliant is that? We think it
:57:04. > :57:08.is a pancake, some pitta bread. an orange. This is a picture of a
:57:08. > :57:12.push bike leaning up against a signpost made with spaghetti,
:57:12. > :57:21.tomato and leeks. That's from Rachel and Simon. Which is your
:57:21. > :57:28.favourite? Ruby. She's the best. Seven years old. You win 1000
:57:28. > :57:35.cucumbers. Coming up next week, who have we got? Loads of people,
:57:35. > :57:43.Warren Clarke, Terry Wogan, Robert Lindsey, Lee Mack. Alex's uncle,
:57:43. > :57:53.Tom Jones. He's not my uncle or my father. But he will be here. Jamie,
:57:53. > :58:00.
:58:00. > :58:10.good luck with feastival. We will # In the avenues and alleyways.
:58:10. > :58:26.