0:00:02 > 0:00:03Across the country,
0:00:03 > 0:00:07thousands of farming families work tirelessly around the clock.
0:00:07 > 0:00:08Oh!
0:00:08 > 0:00:12Stop arguing, girls, give over.
0:00:12 > 0:00:14HE WHISTLES
0:00:14 > 0:00:17But there's one day each year
0:00:17 > 0:00:20where they get to leave the daily routine behind.
0:00:20 > 0:00:21Right. Here we come, Dorset.
0:00:23 > 0:00:24These are show days...
0:00:24 > 0:00:27A very, very warm welcome to this show.
0:00:27 > 0:00:29..when they come together as a community...
0:00:31 > 0:00:33..to showcase the fruits of their labour...
0:00:33 > 0:00:36I just love showing my girls off.
0:00:36 > 0:00:40..and try to win prizes for their breed champions...
0:00:40 > 0:00:42- Smashed it. - SHEEP BLEATS
0:00:42 > 0:00:43..and award-winning produce.
0:00:43 > 0:00:45That's a really nice cheese, that.
0:00:47 > 0:00:50It was very good, darling.
0:00:50 > 0:00:51There will be highs...
0:00:51 > 0:00:52That's what we want to see, red.
0:00:52 > 0:00:55- Red is the best.- ..and lows...
0:00:55 > 0:00:57She's not happy enough to go.
0:00:57 > 0:01:02..for the dedicated farmers who give everything to walk away a champion.
0:01:02 > 0:01:04Fingers crossed!
0:01:12 > 0:01:16As we become a nation of eaters who are more tempted by the exotic...
0:01:18 > 0:01:22..thousands of farmers across the country are finding ways to satisfy
0:01:22 > 0:01:25- our palates.- This is where the magic happens.
0:01:26 > 0:01:31Farm worker turned rapeseed oil-maker Rupert Bennett and his wife Tracey...
0:01:33 > 0:01:36..and dairy farmer turned luxury ice cream maker Gillian Kirton...
0:01:39 > 0:01:42..are busy preparing to launch their latest delicacies...
0:01:42 > 0:01:45- What flavours would you like? - I want the pinky one.
0:01:45 > 0:01:50..at one of the most prestigious food festivals in the country.
0:01:50 > 0:01:52There are an awful lot of people here.
0:01:53 > 0:01:55The people that are here are the best in their field.
0:01:55 > 0:01:59Success here could make or break their businesses.
0:01:59 > 0:02:01It's great making people happy.
0:02:15 > 0:02:19The open countryside of rural Worcestershire is perfect
0:02:19 > 0:02:21grazing ground for dairy cows.
0:02:25 > 0:02:30And Gillian is a fourth-generation farmer who relishes the lifestyle,
0:02:30 > 0:02:31which she shares with her father Michael.
0:02:31 > 0:02:33HE WHISTLES
0:02:35 > 0:02:37- The bull, that's the young bull, that one.- Yeah. Well,
0:02:37 > 0:02:39that's definitely not going to calf, that one.
0:02:39 > 0:02:43My family has been here at Churchfields now for over 100 years,
0:02:43 > 0:02:48I think it's 102 years, so it's been a dairy farm here all that time.
0:02:48 > 0:02:53We farm about 350 acres and our dairy herd is just over 100 cows.
0:02:59 > 0:03:01Like her great-grandparents before her,
0:03:01 > 0:03:05Gillian lives on the farm with all of her family.
0:03:07 > 0:03:10- Whoa!- That was your fault.
0:03:11 > 0:03:16Gillian's parents live in one farmhouse and, very conveniently,
0:03:16 > 0:03:19she lives next-door with her husband and three children.
0:03:21 > 0:03:24It's a brilliant place to bring up my family, the kids love it.
0:03:27 > 0:03:30Herdsman Martin also lives on the farm.
0:03:30 > 0:03:35His job is supposed to be looking after their pedigree dairy cows.
0:03:35 > 0:03:40Martin. This one's water bucket hasn't got any in it.
0:03:40 > 0:03:42- This big one over here is a one.- OK.
0:03:42 > 0:03:46But he's also a dab hand at child-wrangling as well as getting
0:03:46 > 0:03:48everyone to muck in.
0:03:49 > 0:03:52- I like feeding the cows. - Driving the tractors.
0:03:54 > 0:03:55That one was thirsty.
0:04:00 > 0:04:01Gillian and father Michael
0:04:01 > 0:04:05hope that the children will one day follow in their farming footsteps
0:04:05 > 0:04:11and so far, Gillian's youngest daughter Jennifer is definitely on board.
0:04:11 > 0:04:13I want to be a farmer.
0:04:13 > 0:04:15Let's have a look over here.
0:04:15 > 0:04:18Oh, this one's a girl.
0:04:18 > 0:04:23So it's called Shogun Heidi, so the name of the sire was Shogun.
0:04:23 > 0:04:28- That means the man.- The father, yes, and the mother was...
0:04:28 > 0:04:30- Heidi.- ..Heidi.
0:04:30 > 0:04:33We're very lucky to have such an outdoor life,
0:04:33 > 0:04:35such beautiful space to grow up in.
0:04:36 > 0:04:38It is good fun, good family life, I'd say.
0:04:38 > 0:04:42Who's feeding them this weekend, then? Who's on duty?
0:04:42 > 0:04:46We can't, we're too busy. We've got homework.
0:04:50 > 0:04:52We're all hands on with everything, really.
0:04:53 > 0:04:55There you are, you can bed them down.
0:04:55 > 0:04:58And I've worked the whole time I've had my children,
0:04:58 > 0:05:00there's no such thing as maternity leave on a dairy farm,
0:05:00 > 0:05:03but that's just the way it is.
0:05:03 > 0:05:07I couldn't ever imagine doing anything else and have no regrets, never, you know?
0:05:07 > 0:05:11We work hard but enjoy our lives, I think, you know?
0:05:11 > 0:05:13Yeah, it's really good.
0:05:18 > 0:05:22But the life of a dairy farmer has become increasingly precarious.
0:05:22 > 0:05:28These days, in some places, milk will often sell for less than bottled water.
0:05:29 > 0:05:32The milk price, well, I mean, it's still bad, isn't it?
0:05:32 > 0:05:36But times have been tough and I'm not sure that we've ever had particularly
0:05:36 > 0:05:39really buoyant times within the dairy farm.
0:05:39 > 0:05:43The threat of disease is a constant fear.
0:05:43 > 0:05:45Foot and mouth, that was a pretty dire time
0:05:45 > 0:05:47and we were lucky it didn't come here, did it?
0:05:47 > 0:05:49But it came pretty close.
0:05:49 > 0:05:53We didn't go out. Couldn't go out for a beer, nothing.
0:05:53 > 0:05:56- Saved a bob or two, I suppose. - We were stuck, stuck down here.
0:05:56 > 0:06:00You always have ups and downs in farming and in my time,
0:06:00 > 0:06:04you know, times get tough, you tighten your belt and you do the work yourself.
0:06:04 > 0:06:08You know, selling up was always an option, but...
0:06:08 > 0:06:11it's something neither of us wanted to do.
0:06:13 > 0:06:15So, like many other dairy farmers,
0:06:15 > 0:06:17if they didn't want to lose their home,
0:06:17 > 0:06:19they have to come up with a plan.
0:06:21 > 0:06:23You can't just rely on farming nowadays,
0:06:23 > 0:06:25you've got to think outside the box.
0:06:27 > 0:06:30And 12 years ago, they struck upon an idea.
0:06:30 > 0:06:32What can you do with hundreds of litres of milk?
0:06:34 > 0:06:35Easy.
0:06:37 > 0:06:38Make ice cream.
0:06:43 > 0:06:47What I liked about it was that you can make it today and sell it tomorrow
0:06:47 > 0:06:51- and at my time of life, that's quite important. If we made cheese... - We'd looked at cheese.
0:06:51 > 0:06:54..we'd have to hang onto it for six months before you can start selling it.
0:06:54 > 0:07:00Yeah, he'd have driven me nuts, the thought of having to wait and watch his milk maturing.
0:07:07 > 0:07:1125 miles away in the scenic Shropshire countryside
0:07:11 > 0:07:14is another farmer with a big dream.
0:07:17 > 0:07:19With Poppy the dog by his side,
0:07:19 > 0:07:24farm worker Rupert is halfway through a long shift harvesting wheat.
0:07:28 > 0:07:32We've done this for ten, 12 hours, and it's
0:07:32 > 0:07:3511 o'clock at night, and you're thinking, "I haven't had my tea yet
0:07:35 > 0:07:37"and there's another couple of hours to go yet."
0:07:37 > 0:07:40Having her just as that little bit of company makes a massive,
0:07:40 > 0:07:41massive difference.
0:07:44 > 0:07:48Life out in the fields can be lonely, but for 47-year-old Rupert,
0:07:48 > 0:07:50it's always been his first love.
0:07:52 > 0:07:55Farming is really all I ever wanted to do.
0:07:56 > 0:07:59Now I've been doing it for well over 30 years.
0:08:01 > 0:08:04Worked with all sorts of aspects of farming,
0:08:04 > 0:08:08from milking cattle at five o'clock in the morning to where I am now,
0:08:08 > 0:08:10which is I work for an arable farm.
0:08:10 > 0:08:14Unfortunately not born into a farming family,
0:08:14 > 0:08:19so, therefore, I've worked for farmers really my entire working life.
0:08:21 > 0:08:24But Rupert was keen to start working for himself
0:08:24 > 0:08:29and the seed from one particular crop he grows inspired a new venture,
0:08:29 > 0:08:33not only for him but for his wife, Tracey, too.
0:08:33 > 0:08:37One Saturday morning, we were watching a cookery programme on the TV.
0:08:37 > 0:08:42One of the chefs on there was using rapeseed oil and Tracey and I both
0:08:42 > 0:08:46sort of looked at each other and thought, "Well, hang on a minute,
0:08:46 > 0:08:50"as part of my job on the farm, we grow rapeseed.
0:08:50 > 0:08:52"Why couldn't we do that?"
0:08:53 > 0:08:57Rupert's idea to make rapeseed oil was born
0:08:57 > 0:09:01and he decided to make it a family affair as Tracey,
0:09:01 > 0:09:03disheartened with her career in sales,
0:09:03 > 0:09:06decided to give up her job and join him.
0:09:07 > 0:09:09She was selling to some pretty unappreciative people
0:09:09 > 0:09:13and I noticed that every day, she'd come back and her shoulders were
0:09:13 > 0:09:16just a little bit lower and she was a little bit more fed up,
0:09:16 > 0:09:20and really not enjoying her working life as it were.
0:09:20 > 0:09:23Lots of couples, I suppose, they take up a hobby together.
0:09:23 > 0:09:26Well, we've taken a business up, if you like.
0:09:26 > 0:09:31It was a gamble for the couple, but they were passionate about making it work.
0:09:31 > 0:09:32I knew I could produce it,
0:09:32 > 0:09:35Tracey with her sales background could sell it.
0:09:35 > 0:09:39All of a sudden, things started to make a little bit of sense.
0:09:39 > 0:09:41In our working lives, we've made a lot of money for a lot of people.
0:09:41 > 0:09:46We thought, "Hang on, we can make a little bit of money for ourselves here as well, you know."
0:09:46 > 0:09:47Whether it be a pension,
0:09:47 > 0:09:50I don't think we're ever going to be millionaires off the back of it,
0:09:50 > 0:09:51but if we have a great journey - brilliant.
0:09:51 > 0:09:55So to enjoy what you do I think is really important too.
0:09:57 > 0:09:59And that's how their new venture started.
0:10:00 > 0:10:04We'd actually gone out and purchased a little press first,
0:10:04 > 0:10:10just to make sure that the seed Rupert was growing actually tasted good,
0:10:10 > 0:10:13before we actually went ahead with production.
0:10:13 > 0:10:15Well, it was actually delicious, wasn't it?
0:10:15 > 0:10:17- For what it was, it was beautiful. - Really quite gentle.
0:10:20 > 0:10:23It only took two months to set up their small business,
0:10:23 > 0:10:28which they now run from shipping containers on the farm where Rupert works.
0:10:29 > 0:10:31Which does have its benefits.
0:10:33 > 0:10:37That's the horses that are owned by my boss, but our office window
0:10:37 > 0:10:41is just through there, so when I sit in our office, that's what I get a look at.
0:10:44 > 0:10:49Rupert not only harvests the seed, but he makes the oil too.
0:10:49 > 0:10:51This is where the magic happens.
0:10:52 > 0:10:56Over the last two years, it has kept him busy 24/7
0:10:56 > 0:11:00as he still works full-time managing his boss's farm.
0:11:00 > 0:11:02I have my farming role, as it were,
0:11:02 > 0:11:07and then my production role and that sort of thing in the evenings
0:11:07 > 0:11:08and at weekends.
0:11:10 > 0:11:15So far, so good, and they have high hopes for the future.
0:11:15 > 0:11:17We want to push the boundaries and see where it can go.
0:11:17 > 0:11:22Sort of just move out and go the whole of the UK.
0:11:31 > 0:11:33Back in Worcestershire,
0:11:33 > 0:11:36the day-to-day work on Gillian's farm is never-ending.
0:11:41 > 0:11:43There you go, little ones.
0:11:43 > 0:11:48Especially with an ice cream dairy and a newly added cafe to run.
0:11:54 > 0:11:57People are just as interested in it being locally produced.
0:11:57 > 0:12:00They love to hear that we are actually still a dairy farm.
0:12:00 > 0:12:03As much as we do all this ice cream and we're known for the ice cream,
0:12:03 > 0:12:08the dairy herd and the cows are still very much at the heart of everything.
0:12:09 > 0:12:16But what's also put them on the ice cream map has been their very unusual flavours.
0:12:16 > 0:12:19Dad had read an article somewhere about cheese ice cream,
0:12:19 > 0:12:22so we decided to make a couple of different batches.
0:12:22 > 0:12:27We made Parmesan, which was a bit grim, and Stilton ice cream,
0:12:27 > 0:12:29which actually was surprisingly nice.
0:12:32 > 0:12:36The town of Ludlow in Shropshire has become a famous foodie destination
0:12:36 > 0:12:40and its renowned food and drink festival is just days away.
0:12:43 > 0:12:47Gillian and her family are hoping to showcase an exciting new ice cream
0:12:47 > 0:12:52flavour at the festival, which will help consolidate their reputation.
0:12:52 > 0:12:56Ludlow is definitely the foodie festival of the year because I think
0:12:56 > 0:13:00the standard of products that they sell there are really high.
0:13:00 > 0:13:04It's kind of prestigious for us to say that we go to Ludlow food show.
0:13:10 > 0:13:13With the pressure on, Gillian is working with Claire,
0:13:13 > 0:13:17her chief ice cream maker, and helper Kurt.
0:13:18 > 0:13:20We'll try something new, try something a bit different.
0:13:20 > 0:13:24As we're quite well-known for having different flavours and trying
0:13:24 > 0:13:27- different things.- We could try a bit of a winter warmer one,
0:13:27 > 0:13:31- maybe a chocolate chilli ice cream? - Ooh, yeah.- That could be quite nice.
0:13:31 > 0:13:34What about trying to keep the slight summer theme though,
0:13:34 > 0:13:37as we're holding on to the end of the summer.
0:13:37 > 0:13:41The brainstorm's working, Gillian has an idea.
0:13:41 > 0:13:44Cream tea ice cream.
0:13:44 > 0:13:46- Ooh, wow!- With some strawberry jam.
0:13:46 > 0:13:49- Yeah.- And swirl that through, crumble the scones.
0:13:49 > 0:13:51- Mm!- I think that's a good idea.
0:13:53 > 0:13:55And as soon as the new flavour is hatched,
0:13:55 > 0:13:58there's no time to waste getting
0:13:58 > 0:14:01the new clotted cream tea ice cream made up.
0:14:02 > 0:14:04It's a two-day process.
0:14:04 > 0:14:07On day one, we will bring the milk across from the milking parlour.
0:14:07 > 0:14:10Obviously raw milk, so it goes into a pasteuriser,
0:14:10 > 0:14:13which means that it's brought up to 82 degrees,
0:14:13 > 0:14:17that's when we add all the different sugars and double cream and things
0:14:17 > 0:14:19to make what we call a base mix.
0:14:19 > 0:14:21Once the base mix is ready,
0:14:21 > 0:14:25the fun can begin with their own freshly baked scones
0:14:25 > 0:14:27and strawberry jam puree.
0:14:28 > 0:14:31It's the best thing in the world, making ice cream.
0:14:31 > 0:14:33Gillian has built a reputation on quirky,
0:14:33 > 0:14:38luxury flavours and she needs this one to be just as good.
0:14:38 > 0:14:43You don't want anything too massive, obviously, because it'll go into the ice cream and freeze, so we don't
0:14:43 > 0:14:46want people to get big chunks of frozen scones.
0:14:46 > 0:14:50It's like anything, when you're doing it by hand, you'll get different sizes, but I reckon...
0:14:50 > 0:14:52that sort of size is about right.
0:14:54 > 0:14:56Happy with the size of her chunks,
0:14:56 > 0:14:58the next stage is to mix it all together.
0:15:00 > 0:15:01We're good to go.
0:15:03 > 0:15:04I'll do the chucking in.
0:15:05 > 0:15:07This is a test batch
0:15:07 > 0:15:10and Gillian and Claire need to work out the perfect balance
0:15:10 > 0:15:12of the three ingredients.
0:15:13 > 0:15:15Mm!
0:15:15 > 0:15:19It smells amazing because you can smell, obviously, the strawberries
0:15:19 > 0:15:22that are going in and the smell of scones as well, so it really does
0:15:22 > 0:15:25actually smell like an afternoon tea.
0:15:25 > 0:15:28There we go. It's all yummy and fresh.
0:15:28 > 0:15:31Hopefully, if it goes down really well, it will all sell out.
0:15:34 > 0:15:35Good.
0:15:41 > 0:15:43Hopes are high for the new flavour,
0:15:43 > 0:15:45but before it's unveiled at the festival,
0:15:45 > 0:15:49it has to go through a rigorous family taste test.
0:15:49 > 0:15:52I like scones and the strawberry and the ice cream.
0:15:52 > 0:15:53- So, do you like at all?- Yeah.
0:15:53 > 0:15:56Yeah, it's good! So, it's a winner?
0:15:56 > 0:15:57- Yeah.- Excellent.
0:15:57 > 0:16:00I really like it, I think big bits of scone are OK.
0:16:00 > 0:16:03- Can I have some more, please? - Is that your third helping?
0:16:03 > 0:16:04THEY LAUGH
0:16:08 > 0:16:10Right, everyone, so what is the verdict?
0:16:10 > 0:16:12Do you think we've got it right?
0:16:12 > 0:16:14Do we need to do any tweaking?
0:16:14 > 0:16:15- I don't know, what do you think? - Winner.
0:16:15 > 0:16:17You think it's a winner. Ed?
0:16:17 > 0:16:20- Definitely.- Good.- I think it's good, I think it's really good.
0:16:20 > 0:16:23- Excellent. Dad?- Make sure we've got enough of it!
0:16:23 > 0:16:27Poor old Claire. So, thumbs up or thumbs down, everyone?
0:16:27 > 0:16:30- Thumbs up!- Thumbs up!
0:16:31 > 0:16:35The family love it. Now it's just the public to impress.
0:16:45 > 0:16:49Anticipation for the festival is also building over in Shropshire.
0:16:50 > 0:16:52Well, Ludlow is massive for us.
0:16:52 > 0:16:55It's one of the most exciting times of the year.
0:16:56 > 0:17:00There's so much work that goes in before we actually get there,
0:17:00 > 0:17:02there's all the preparation.
0:17:02 > 0:17:05Making sure that we've got the oil spot on.
0:17:08 > 0:17:10It's just getting everything there, isn't it?
0:17:10 > 0:17:13Making sure it looks great.
0:17:15 > 0:17:20Last year's festival was their launch and it was a terrifying prospect.
0:17:21 > 0:17:24It's like a singer on X Factor, they think they're very good, don't they?
0:17:24 > 0:17:28Until they come up against the judges. Well, we came up against the judges and we were...
0:17:28 > 0:17:32- Yeah, rewarded with a bronze medal. - It was good.
0:17:32 > 0:17:35But they were beginners and had a lot to learn.
0:17:35 > 0:17:39Last year was wonderful, except that we hadn't made enough bottles to go
0:17:39 > 0:17:43with. This year, I'm aiming to take very nearly a thousand bottles.
0:17:44 > 0:17:47With close to 400 litres of oil to make,
0:17:47 > 0:17:50Rupert is having to put in extra hours.
0:17:51 > 0:17:53You've bottled how many bottles?
0:17:53 > 0:17:55We've bottled 700 bottles yesterday.
0:17:55 > 0:17:57It's nonstop for this couple.
0:17:57 > 0:18:00The cold press runs 24 hours a day.
0:18:03 > 0:18:07As well as the oil, this process also creates a leftover product -
0:18:07 > 0:18:08rape seed cake.
0:18:10 > 0:18:13And in farming, nothing goes to waste.
0:18:15 > 0:18:19Rupert sells the rape seed cake on to local farmers like Richard,
0:18:19 > 0:18:23who mixes it with barley to make a high-protein feed for his cows.
0:18:27 > 0:18:31This was good for both of us, really, me being just up the road.
0:18:31 > 0:18:32That's right.
0:18:32 > 0:18:35Local produce into local cattle, as it were, I suppose.
0:18:35 > 0:18:38You know, we might start introducing it to sheep as well.
0:18:38 > 0:18:42It looks quite positive for the future as well.
0:18:49 > 0:18:52While Rupert's out and about, Tracey's also got her hands full.
0:18:55 > 0:18:57Darling, I'm coming over your way
0:18:57 > 0:19:01and I was wondering how many cans you would like me to bring?
0:19:02 > 0:19:05Four times five litre.
0:19:07 > 0:19:10She once worked on a high-end beauty counter,
0:19:10 > 0:19:13so she knows how to charm the clients.
0:19:13 > 0:19:15I do all of the deliveries.
0:19:15 > 0:19:19It means I can build great relationships with our customers.
0:19:19 > 0:19:22You know, the chefs, I pop in, see them, have a chat.
0:19:23 > 0:19:27Today, Tracey is dropping off some oil to award-winning local chef
0:19:27 > 0:19:28Chris Burt.
0:19:30 > 0:19:32- Hello.- How are you doing, my darling? You OK?
0:19:32 > 0:19:36- Yeah, not bad.- Keeping busy? - Oh, yeah.
0:19:36 > 0:19:37So, how's it been going with the oil?
0:19:37 > 0:19:40- Really well.- So, what are you up to today, then?
0:19:40 > 0:19:43- Venison.- Oh, I love venison!
0:19:43 > 0:19:46- Do you want some? - I would adore some.
0:19:46 > 0:19:50Making catering can sizes was a little bit of a hurdle to get over.
0:19:51 > 0:19:54But pretty quickly that's become quite a big part of our business,
0:19:54 > 0:19:58you know, and to have really good-quality chefs,
0:19:58 > 0:20:03great chefs that really are passionate about what they do and the ingredients that they use
0:20:03 > 0:20:06and treat those ingredients with some real respect,
0:20:06 > 0:20:08it's fantastic to be part of.
0:20:08 > 0:20:11- Here we go.- Oh, wow!
0:20:11 > 0:20:14So you've got the venison cooked in your lovely oil.
0:20:14 > 0:20:18With liquorice, some fennel and bacon crumb.
0:20:20 > 0:20:24Yeah, I get to eat some wonderful food on my travels,
0:20:24 > 0:20:26so that's one of the rewards.
0:20:26 > 0:20:27Chris, I have to say...
0:20:29 > 0:20:31..that is beautiful.
0:20:31 > 0:20:32Thank you.
0:20:36 > 0:20:40Now they've begun to grow their network of customers in the restaurant world,
0:20:40 > 0:20:43they're looking to expand further.
0:20:47 > 0:20:51At Ludlow this year, we're launching properly our new dressings.
0:20:51 > 0:20:55We're nervous and excited. They're our new baby, if you like
0:20:55 > 0:20:57and it's part of our range that we really,
0:20:57 > 0:21:00really hope is going to do well for us.
0:21:00 > 0:21:03You're getting in touch with the public and if they love it, foodies,
0:21:03 > 0:21:07basically, then you know that you're onto a winner.
0:21:13 > 0:21:15After weeks of planning and preparation,
0:21:15 > 0:21:18it's finally time to pack up for the festival.
0:21:25 > 0:21:28Kurt's loading up the 20 flavours of ice cream.
0:21:32 > 0:21:34But success is never guaranteed.
0:21:36 > 0:21:39It depends on the weather. On a cold, wet, horrible day, you are
0:21:39 > 0:21:41never going to sell as much as on a really hot, sunny day, because,
0:21:41 > 0:21:44you know, when we have a really good year, it can be great,
0:21:44 > 0:21:47but then you have a bad one and it's pretty rubbish.
0:21:49 > 0:21:53If you've got something good and you believe in, that's half the battle.
0:21:53 > 0:21:57And half of the planning is making sure you've got enough stock,
0:21:57 > 0:22:00which we think we may have, but then half of you thinks,
0:22:00 > 0:22:01"Hey, hope we sell out."
0:22:06 > 0:22:08It's time to set off at Ludlow.
0:22:11 > 0:22:16Whilst Rupert and Tracey are full of hopes for a second year of success,
0:22:16 > 0:22:19all Gillian can do is hope for better weather.
0:22:23 > 0:22:25Right, then, off we go.
0:22:41 > 0:22:44Overlooking the picturesque hills of southern Shropshire,
0:22:44 > 0:22:49the Ludlow Food Festival is coming to life at the grounds of its 11th century castle.
0:23:01 > 0:23:05For the 180 small independent producers setting up their stalls,
0:23:05 > 0:23:09this prestigious event is the pinnacle of the food festival season.
0:23:14 > 0:23:15This is our tenth time.
0:23:15 > 0:23:19Today, we're here to introduce our wines to Ludlow festival.
0:23:19 > 0:23:22I'm here to sell as many Scotch eggs as I can, thank you.
0:23:22 > 0:23:24To show here,
0:23:24 > 0:23:28their farms and businesses must lie within 25 miles of the English Welsh
0:23:28 > 0:23:33border and their products approved by a special panel.
0:23:33 > 0:23:35The selection committee do tastings
0:23:35 > 0:23:38and if we think they're well worthy, then, yeah, they're absolutely in.
0:23:38 > 0:23:41A lot of the producers are farmers themselves.
0:23:41 > 0:23:45People have gone on, like Tyrrells crisps started with us
0:23:45 > 0:23:47and now they are mega.
0:23:47 > 0:23:49They've just been sold for 300 million.
0:23:53 > 0:23:56The festival gates will open in half an hour
0:23:56 > 0:23:59and the pressure is on for today to be a success.
0:24:01 > 0:24:05But the damp and cold weather is a worry for Gillian.
0:24:05 > 0:24:07Oh, let's hope it warms up a bit.
0:24:09 > 0:24:12Her stall is set up within the old walls of the castle
0:24:12 > 0:24:16and there's just enough time to spruce up the shop front.
0:24:16 > 0:24:18Waah! That's my toe, though!
0:24:25 > 0:24:29- A little tiny one.- Rupert and Tracey are setting up their stall safely
0:24:29 > 0:24:32under the shelter of the festival marquee.
0:24:32 > 0:24:34Well, it's all a bit frantic to start with,
0:24:34 > 0:24:36but we get into the swing of it.
0:24:36 > 0:24:40They've roped in Rupert's twin sister Rachel and his daughter Emma
0:24:40 > 0:24:43to help. There's more stock here than last year
0:24:43 > 0:24:46and it will take a lot to shift.
0:24:46 > 0:24:50They are able to articulate really what we're about and they're really good salespeople.
0:24:50 > 0:24:52Yeah, they're behind us all the way.
0:24:52 > 0:24:54They're very happy to help us, so, you know...
0:24:54 > 0:24:58- We do have to pay them as well, though.- They're getting some money, of course they are.
0:25:02 > 0:25:04But the weather is no joke.
0:25:04 > 0:25:08The light drizzle has turned into a full-on downpour.
0:25:10 > 0:25:13It's looking a bit grim, to be honest.
0:25:13 > 0:25:18Despite the weather, Gillian and Kurt plough on.
0:25:21 > 0:25:24It's going to be a nightmare. This is going to do this all morning.
0:25:24 > 0:25:27Every time we do it, it will steam up again.
0:25:27 > 0:25:31As the ice cream lids come off, they try to stay positive.
0:25:31 > 0:25:36Hopefully, it's as they say, rain at seven, fine by 11,
0:25:36 > 0:25:40so fingers crossed, it'll clear up a bit later on.
0:25:46 > 0:25:49And although Tracey's stall isn't hostage to the elements,
0:25:49 > 0:25:53they have their hopes pinned on sharing their products to as many people as possible.
0:25:54 > 0:25:59OK, I need another half a dozen of the 500ml, please, Rach.
0:26:01 > 0:26:04And then four honey mustard.
0:26:04 > 0:26:06Brilliant. Right, I think we're all set.
0:26:06 > 0:26:09But Rupert's seal of approval is needed too.
0:26:09 > 0:26:12All right, what's it look like from a distance?
0:26:12 > 0:26:14And he isn't quite happy with the display yet.
0:26:14 > 0:26:15Can you just pop my apron down?
0:26:15 > 0:26:18I think that banner is lost where it is.
0:26:21 > 0:26:24That's looking better. Happy with that.
0:26:24 > 0:26:27Tracey takes another look and has some further adjustments.
0:26:28 > 0:26:30You could do with making that sign a bit little clearer.
0:26:30 > 0:26:33That board just needs to be a bit cleaner, doesn't it?
0:26:33 > 0:26:38At the last minute, she's come up with more ideas to draw people in and promote the business.
0:26:38 > 0:26:43We need sort of, like, Facebook, Twitter, Instagram.
0:26:43 > 0:26:44Maybe on one of the smaller ones
0:26:44 > 0:26:49and then if we could actually put on here the health benefits.
0:26:49 > 0:26:51Healthy and delicious, just little things.
0:26:51 > 0:26:54OK. It's hard to write in chalk.
0:26:54 > 0:26:56- I know.- We've not thought about doing that before.
0:26:56 > 0:27:00- It was Tracey's idea.- Was it? - Yeah.- Wow.
0:27:00 > 0:27:01I'm happy, that's great.
0:27:01 > 0:27:03So, where are we going to pop it, then?
0:27:03 > 0:27:04- At the front.- What do you think?
0:27:04 > 0:27:06There, if I pop a box behind it to prop it?
0:27:06 > 0:27:09So, guys, remember, when we run out of the 250ml,
0:27:09 > 0:27:12we have a box hiding behind there.
0:27:12 > 0:27:14There we go.
0:27:14 > 0:27:15Yep.
0:27:15 > 0:27:20Finally, samples, signage and bottle displays are ready.
0:27:22 > 0:27:24- Ready to go.- Job done. - Brilliant.
0:27:30 > 0:27:33It's 10am and the festival gates are thrown open to the public.
0:27:37 > 0:27:40In spite of the rain, it's a record crowd.
0:27:40 > 0:27:44This year, an unprecedented 20,000 visitors are expected.
0:27:45 > 0:27:47Everyone here is so friendly,
0:27:47 > 0:27:49they're all really interested in what we're doing.
0:27:50 > 0:27:56Being granted a pitch at this world-renowned food festival is a badge of honour.
0:27:58 > 0:28:02The people that are here are the best in their field, there's no doubt about that.
0:28:02 > 0:28:06Over the next eight and a half hours, Gillian
0:28:06 > 0:28:10and Rupert and Tracey need to find a way to stand out from the 180
0:28:10 > 0:28:14other producers all vying for attention.
0:28:21 > 0:28:24We are promoting our sausages, all free-range, all British pork.
0:28:28 > 0:28:29We are trying to sell cheese today.
0:28:35 > 0:28:37Would you like to try some ciders?
0:28:44 > 0:28:46It's a soggy start for Gillian,
0:28:46 > 0:28:50as the weather puts a dampener on the crowd's appetite for ice cream.
0:28:53 > 0:28:57We're really excited today to be launching our cream tea ice cream,
0:28:57 > 0:29:02so hopefully it won't be too cold for people to come and try it.
0:29:02 > 0:29:05They're going to need every trick in the book to drum up a trade.
0:29:06 > 0:29:08We can kind of entice people in,
0:29:08 > 0:29:11just, like, initiating conversation with people who are walking by
0:29:11 > 0:29:13and say someone just glances at the freezer,
0:29:13 > 0:29:15you kind of put the idea into their head,
0:29:15 > 0:29:19tell them about the flavours we've got and the process that we make it
0:29:19 > 0:29:22with and sort of about our pedigree herd of cows.
0:29:22 > 0:29:26- People love all that.- Kurt's got the cheeky banter.- Yeah.
0:29:27 > 0:29:28- Haven't you?- Cheeky banter.
0:29:28 > 0:29:31And then when there's a question he doesn't know the answer to,
0:29:31 > 0:29:33he looks at me and says, "Gillian...?"
0:29:34 > 0:29:40But today, Kurt's banter will have to be pretty exceptional to tempt the rain-lashed customers...
0:29:42 > 0:29:46Constant battle. The weather's so horrible.
0:29:46 > 0:29:49Been doing this all day long.
0:29:49 > 0:29:52..as the rain just keeps on pouring.
0:29:53 > 0:29:56Meanwhile, under the dry marquee,
0:29:56 > 0:30:00Rupert and Tracey's stall is already awash with customers.
0:30:00 > 0:30:02There are an awful lot of people here
0:30:02 > 0:30:05and it really is, it's all hands on deck.
0:30:05 > 0:30:07But it doesn't mean they're buying.
0:30:07 > 0:30:09- This is our delicious oil. - It's very versatile.
0:30:10 > 0:30:14This is an inquisitive foodie crowd full of questions.
0:30:16 > 0:30:18What is rapeseed oil, then?
0:30:18 > 0:30:22Rupert and his team are expected to have all of the answers.
0:30:22 > 0:30:24If you change it from olive oil to rapeseed oil,
0:30:24 > 0:30:26then you are cutting down your fats.
0:30:26 > 0:30:29I've got is now. I know everything there is to know about rapeseed oil.
0:30:29 > 0:30:33- Tell me a little bit about the processing.- There's no heat involved in the process,
0:30:33 > 0:30:35the oil is gently squeezed out of the seed.
0:30:35 > 0:30:38We bottle and label all ourselves.
0:30:38 > 0:30:39It don't mix with cider, does it?
0:30:42 > 0:30:46Rupert's hard graft to get to this point is evident in the way
0:30:46 > 0:30:49he passionately advocates his products to his customers.
0:30:50 > 0:30:54I can tell you the history of the oil that's in that bottle.
0:30:54 > 0:30:58I know that I combine harvested the seed that went into that bottle on
0:30:58 > 0:31:01Saturday. You really couldn't get anything fresher.
0:31:01 > 0:31:04- As you can tell, I'm quite proud of what I do.- Yeah, of course. Why wouldn't you be?
0:31:04 > 0:31:08Rupert's enthusiasm for his oil is paying off.
0:31:08 > 0:31:11- One of those, please.- A large bottle. Thank you very much.
0:31:13 > 0:31:17I like to cook, so he was telling us the difference between olive oil and the rapeseed oil and
0:31:17 > 0:31:20how it was a bit more beneficial, or just as good for you.
0:31:20 > 0:31:23I didn't really know that, so he was quite informed about his product.
0:31:23 > 0:31:26James Martin always talks about it, so we had to try it.
0:31:26 > 0:31:29Yeah, I'm going to try and make some mayonnaise with it. Mix that with
0:31:29 > 0:31:31some eggs, you know, whip it up in the blender, yeah, lovely.
0:31:33 > 0:31:37This foodie festival with a big reputation is actually quite modern.
0:31:39 > 0:31:43It began 22 years ago when the people of the town of Ludlow formed
0:31:43 > 0:31:47a united front against plans to build a large shopping centre nearby.
0:31:47 > 0:31:51We decided that we couldn't fight it, we wouldn't fight it,
0:31:51 > 0:31:54but we needed to do something to maintain our butchers,
0:31:54 > 0:31:57our bakers and all our sort of little individual shops.
0:31:57 > 0:32:01And so after a few pints in the pub, somebody came up with the idea,
0:32:01 > 0:32:06two days in the school hall and one day farmers' market out on the square.
0:32:06 > 0:32:0922 events later, here we are today.
0:32:11 > 0:32:16This new annual tradition plays out in the ancient setting of Ludlow Castle.
0:32:21 > 0:32:23It was built in 1086.
0:32:23 > 0:32:25Lots of changes have happened over the centuries.
0:32:28 > 0:32:34Here's the kitchen now. Most of the hard work was done by young children, they're called scullions.
0:32:34 > 0:32:37We also had a brewery just next to the kitchen.
0:32:37 > 0:32:40Brewery is very important because the water is not up to much,
0:32:40 > 0:32:43so it is much healthier to drink the beer.
0:32:45 > 0:32:47We are in the great hall now.
0:32:47 > 0:32:51The feasts that they would've had in here was an opportunity for the lord
0:32:51 > 0:32:54of the castle to show off to all the local nobility.
0:32:54 > 0:32:59So extravagance and expense - it was just lavish.
0:32:59 > 0:33:02Magnificent foods were made in here.
0:33:02 > 0:33:07They would skin a peacock, roast it and put it back into its skin
0:33:07 > 0:33:10and parade it into the hall, salmonella and all.
0:33:12 > 0:33:18And lots of theatre, showing how the lord could provide for his guests.
0:33:25 > 0:33:29The day is moving on, but the bad weather isn't.
0:33:29 > 0:33:33Gillian is still struggling to whip up the frenzy she'd hoped for.
0:33:37 > 0:33:38Despite their best efforts...
0:33:39 > 0:33:42If you want a taste of any of the flavours, give me a shout
0:33:42 > 0:33:43to help you make your mind up.
0:33:43 > 0:33:47The grey and damp is still putting people off.
0:33:48 > 0:33:51But then there's a glimmer of hope
0:33:51 > 0:33:55as the sun finally pokes through the clouds.
0:33:59 > 0:34:01The rain's stopped.
0:34:01 > 0:34:03It's great.
0:34:06 > 0:34:11Now with the brighter weather come the ice cream connoisseurs.
0:34:11 > 0:34:13- Would you like one?- How was it?
0:34:13 > 0:34:16- Right, then. Is that for you? - Yes. What do you say?
0:34:16 > 0:34:17What are you going to go for?
0:34:17 > 0:34:19There you go.
0:34:22 > 0:34:25- What have you got? - Cherry marshmallow.
0:34:25 > 0:34:27I've got cookies and cream.
0:34:27 > 0:34:30Cookies and cream and Jaffa Cake.
0:34:30 > 0:34:32They're absolutely delicious!
0:34:32 > 0:34:36- Brain freeze?- Is it cold? - LAUGHTER
0:34:38 > 0:34:42But no-one's asked for Gillian's new clotted cream tea flavour
0:34:42 > 0:34:45and business can only grow with reinvention.
0:34:45 > 0:34:50To make up for lost time, this determined farmer has a plan.
0:34:51 > 0:34:53Guys, would you like to try some ice cream?
0:34:53 > 0:34:55Would you like to have a taste of our ice cream?
0:34:55 > 0:34:58It is a new recipe. It's cream tea ice cream.
0:35:04 > 0:35:07- Mm!- Very nice.
0:35:08 > 0:35:10- It's gorgeous.- So creamy!
0:35:11 > 0:35:14Cream tea has been proving a bit of a hit.
0:35:14 > 0:35:17As soon as you say to people what's in it, they absolutely love it
0:35:17 > 0:35:20- and it's been going down a storm. - I love that ice cream.
0:35:22 > 0:35:24It's great making people happy.
0:35:29 > 0:35:32With the ice cream selling at last and the pressure off,
0:35:32 > 0:35:37Kurt takes a moment to find something for him and Gillian to eat.
0:35:38 > 0:35:40I've been recommended The Beefy Boy.
0:35:40 > 0:35:43- The Beefy Boy is the classic burger. - OK.- Medium for you?
0:35:43 > 0:35:45Yeah, yeah. Whatever's best, you decide.
0:35:45 > 0:35:50At events like this, quite often you can do a bit of a food swap, so,
0:35:50 > 0:35:53people always want ice cream in the afternoon, so we often go and get
0:35:53 > 0:35:56a bit of lunch and offer some ice cream and then
0:35:56 > 0:35:58they'll come and get some ice cream off us later in the day,
0:35:58 > 0:36:00so everyone wins.
0:36:00 > 0:36:02They're good burgers, so, I want a lot of ice cream.
0:36:02 > 0:36:05Yeah. I might give you a double scoop, then.
0:36:05 > 0:36:06Cheeky!
0:36:08 > 0:36:10- OK.- Wicked.- Thanks very much. - Cheers, man.
0:36:10 > 0:36:13- Bring me lots of ice cream!- Yeah, I will, don't worry.
0:36:13 > 0:36:15I've done well here with this deal.
0:36:20 > 0:36:23For this tight-knit community of food producers,
0:36:23 > 0:36:27today is also about networking and getting their names out there
0:36:27 > 0:36:29in influential foodie circles.
0:36:33 > 0:36:36After their successful debut last year,
0:36:36 > 0:36:40Rupert's been invited to host a Q&A session about their young business.
0:36:42 > 0:36:47I haven't been as nervous since a few moments before we got married.
0:36:49 > 0:36:53With Tracey's support, it doesn't take long for Rupert took warm up.
0:36:53 > 0:37:00And you may also think that it's a recent thing, this explosion of oilseed rape.
0:37:00 > 0:37:02Well, to a degree you'd be right,
0:37:02 > 0:37:06but believe it or not, the first record was in the 14th century.
0:37:06 > 0:37:10And once he gets into his stride, there's no stopping him.
0:37:10 > 0:37:14Lots and lots of cosmetics are made using rapeseed oil.
0:37:14 > 0:37:18My wife already uses the oil on her skin when she gets out of the shower.
0:37:18 > 0:37:21And all I can say is, look at her - wow.
0:37:23 > 0:37:26And by the way, I'm 95 years old.
0:37:26 > 0:37:27LAUGHTER
0:37:29 > 0:37:31Rupert's not the only one making people laugh.
0:37:33 > 0:37:34Across the castle courtyard,
0:37:34 > 0:37:402013 Great British Bake Off contestant Howard Middleton is showing a
0:37:40 > 0:37:44captive audience how to make crunchy nut carrot cakes.
0:37:45 > 0:37:50There was a lady who actually came up to me after a demo and she said,
0:37:50 > 0:37:54"Excuse me, is it part of your quirky stage persona that you
0:37:54 > 0:37:58"sometimes come across like you don't know what you're doing?
0:37:58 > 0:37:59LAUGHTER
0:38:00 > 0:38:04Gillian's been asked to bring some of her ice cream over and after her
0:38:04 > 0:38:07lost morning, any extra bit of exposure helps.
0:38:07 > 0:38:09- Hi, there.- Hi.- Here she is.
0:38:09 > 0:38:12- Churchfields.- A scoop of ice cream. - Thank you. Fantastic.
0:38:12 > 0:38:16- Could I have a spoon? A fork too. - I could've brought a scoop as well.
0:38:16 > 0:38:18Listen, what you were saying about the dairy farm,
0:38:18 > 0:38:21how many cows are used to produce this wonderful ice cream?
0:38:21 > 0:38:23We've got a herd of about 100 milking cows at the moment,
0:38:23 > 0:38:26but we're just trying to make as much of it ourselves and you'll see,
0:38:26 > 0:38:28- you make the ice cream. - Thank you ever so much.
0:38:28 > 0:38:30Gillian, ladies and gentlemen.
0:38:30 > 0:38:33- See you later!- And if you want ice cream, head that way,
0:38:33 > 0:38:35- in that direction. - And there you have it,
0:38:35 > 0:38:38two ways of serving crunchy nut carrot cake.
0:38:38 > 0:38:40Thanks very much indeed, Howard.
0:38:42 > 0:38:44It's really lovely to have a shout out, so,
0:38:44 > 0:38:47people will hopefully finish watching the show and then,
0:38:47 > 0:38:49come over for an ice cream afterwards.
0:38:52 > 0:38:55Soon enough, they're inundated with new ice cream orders.
0:38:57 > 0:39:00- Have a lovely afternoon.- There you are, here's your apple crumble.
0:39:00 > 0:39:03Scones with clotted cream ice cream and strawberry jam.
0:39:03 > 0:39:05SHE LAUGHS
0:39:06 > 0:39:08Rum and raisin.
0:39:08 > 0:39:09You guys being served?
0:39:14 > 0:39:15Thank you very much.
0:39:17 > 0:39:18Nice to be busy.
0:39:25 > 0:39:29Back in the tent, Rupert and Tracey have been on their feet now
0:39:29 > 0:39:30for almost ten hours.
0:39:33 > 0:39:34£3.99, please.
0:39:37 > 0:39:39When you're trying to make your way,
0:39:39 > 0:39:42there are always those who are hard to convince.
0:39:42 > 0:39:45- And it's really healthy for you as well.- You're going to say that anyway.
0:39:45 > 0:39:46No, it is, genuinely.
0:39:46 > 0:39:52We're even allowed to put "good for you" on the bottle by Trading Standards.
0:39:52 > 0:39:53So, there you go.
0:39:53 > 0:39:56- And not many people can do that. - They've paid you extra for that!
0:39:58 > 0:40:00Generally, quite creamy, nutty.
0:40:00 > 0:40:02But Tracey's worked her magic.
0:40:05 > 0:40:07- Can we have one of them, then, please?- You can.
0:40:07 > 0:40:10Yeah, that's £3.99.
0:40:10 > 0:40:12She's a good saleswoman.
0:40:12 > 0:40:13He knows what to say.
0:40:15 > 0:40:19The new dressings are finally catching people's attention too.
0:40:20 > 0:40:23- Thank you. - That's classic vinaigrette.
0:40:23 > 0:40:27This is rapeseed oil and then from that, these dressings are made with the rapeseed oil.
0:40:27 > 0:40:31- Yeah, do you need a bag? - Yes, please.- So, it's going really well, really well.
0:40:31 > 0:40:34- That's five, ten, 20.- Lovely.
0:40:34 > 0:40:38Dressings are absolutely flying, I suspect that we will sell out.
0:40:38 > 0:40:42I think it's getting a little warmer in here, don't you?
0:40:42 > 0:40:44I think I'm going to have a hot flush in a moment,
0:40:44 > 0:40:46or I'm already having one.
0:40:46 > 0:40:47Oh!
0:40:51 > 0:40:54The day is drawing to a close.
0:40:54 > 0:40:59Thousands of people have enjoyed the best of what this year's Ludlow Food Festival has to offer.
0:41:03 > 0:41:08And for our farmers, it has been worth all the effort to get here.
0:41:12 > 0:41:15For Gillian, despite the disastrous start,
0:41:15 > 0:41:17all the perseverance finally paid off.
0:41:22 > 0:41:24It's been a really great day.
0:41:26 > 0:41:27The ice cream's gone down a storm.
0:41:29 > 0:41:31People have loved the cream tea ice cream,
0:41:31 > 0:41:33so I'm really chuffed about that.
0:41:34 > 0:41:38Loved meeting all the customers, lots of banter, a bit of chitchat.
0:41:40 > 0:41:42They love to hear the back story,
0:41:42 > 0:41:45the fact that we are still real farmers and that, you know,
0:41:45 > 0:41:49we actually have a herd of cows at home, so we are what we say we are.
0:41:53 > 0:41:56Obviously, the weather has been a little bit against us, so, you know,
0:41:56 > 0:41:58you have to take that into consideration.
0:41:58 > 0:42:02I do think that Dad will be really happy with how we've done today.
0:42:03 > 0:42:06Because people love ice cream.
0:42:08 > 0:42:09Ooh!
0:42:11 > 0:42:16Rupert and Tracey are hoping it may take them one step further to being
0:42:16 > 0:42:17fully self-employed.
0:42:18 > 0:42:21It has been absolutely fantastic.
0:42:24 > 0:42:27We're tired, but that adrenaline is still going on in the background
0:42:27 > 0:42:30from the buzz of having a really good day.
0:42:31 > 0:42:34Met some great people, wonderful crowd.
0:42:34 > 0:42:38They've never tried it, open to trying it.
0:42:39 > 0:42:41And of course my twin sister and my daughter,
0:42:41 > 0:42:43- they've worked so, so hard today.- Yeah.
0:42:45 > 0:42:48We didn't need to tell each other how to do it or what to do
0:42:48 > 0:42:50and that's the benefit of having family people involved, because
0:42:50 > 0:42:54- there's emotional investment in it, as it were.- They've got your back, haven't they?
0:42:54 > 0:42:56They want it to succeed and that's great.
0:42:56 > 0:42:59And when you're proud of something, it's easy to talk about.
0:42:59 > 0:43:03And that's it, we are so, so proud of what we've achieved together.