0:00:02 > 0:00:03Across the country,
0:00:03 > 0:00:08thousands of farming families work tirelessly around the clock.
0:00:08 > 0:00:10Bring them up, Isabel. Well done.
0:00:11 > 0:00:14- Here they come! - Shake it, baby! Shake it!
0:00:14 > 0:00:16But there's one day each year...
0:00:16 > 0:00:17Come on, girl. Out we go.
0:00:17 > 0:00:20..where they get to leave the daily routine behind.
0:00:20 > 0:00:22THEY WHOOP
0:00:22 > 0:00:24These are show days...
0:00:24 > 0:00:26Welcome to the Pembrokeshire County Show.
0:00:26 > 0:00:29..when they come together as a community...
0:00:29 > 0:00:31Salute!
0:00:31 > 0:00:33..to showcase the fruits of their labour...
0:00:33 > 0:00:35Had a quick look at the competition. I'm in with a chance.
0:00:36 > 0:00:40..and try to win prizes for their breed champions...
0:00:40 > 0:00:42Well done. Wahey!
0:00:42 > 0:00:44It's show business, folks.
0:00:44 > 0:00:45..and award-winning projects.
0:00:45 > 0:00:47I got first!
0:00:48 > 0:00:50You had the last two jars.
0:00:50 > 0:00:51There will be highs...
0:00:54 > 0:00:55..and lows...
0:00:55 > 0:00:57No! No. No, no, no.
0:00:57 > 0:00:59..for the dedicated farmers
0:00:59 > 0:01:03who give everything to walk away a champion.
0:01:03 > 0:01:04No way!
0:01:14 > 0:01:17Living off the land was the only way of life, long before
0:01:17 > 0:01:19convenience shops and supermarkets.
0:01:20 > 0:01:24Today, there are a small number of heritage farmers that continue
0:01:24 > 0:01:28to do this, using skills honed over hundreds of years,
0:01:28 > 0:01:31to put food and drink on our tables.
0:01:31 > 0:01:34Bridging the gap between field and fork, and keeping
0:01:34 > 0:01:36their traditions alive,
0:01:36 > 0:01:42are gamekeeper Jack Smallman and craft brewer Rupert Thompson.
0:01:42 > 0:01:45Both will be selling at this year's Farnham Food Festival.
0:01:55 > 0:01:57Petworth, in West Sussex,
0:01:57 > 0:02:00lies in the heart of the South Downs National Park,
0:02:00 > 0:02:03and is home to second-generation gamekeeper and butcher
0:02:03 > 0:02:06Jack, and his wife, Jess.
0:02:22 > 0:02:23It's 4am...
0:02:26 > 0:02:28..and Jack is just starting work.
0:02:32 > 0:02:38Deer-stalking means being out in all weathers, and for long hours.
0:02:38 > 0:02:40I've got a family of the roe deer out here.
0:02:40 > 0:02:44I've got a doe and twins, and there's a young buck there, as well.
0:02:44 > 0:02:46It's, um, they're nice to see.
0:02:46 > 0:02:49These are actually right on my doorstep.
0:02:49 > 0:02:53Jack has gamekeeper rights over 1,500 acres of land,
0:02:53 > 0:02:56where he tracks deer and pheasants.
0:02:56 > 0:02:58We're an hour and a quarter from London,
0:02:58 > 0:03:01and we are completely surrounded by wildlife out here.
0:03:03 > 0:03:05The fallow deer, they do migrate.
0:03:07 > 0:03:10Certain times of the year, I'll have anywhere up to
0:03:10 > 0:03:11200 deer on the ground.
0:03:11 > 0:03:14Jack doesn't farm a domesticated herd.
0:03:14 > 0:03:18What he does predates the agricultural revolution.
0:03:18 > 0:03:21The venison that we produce, it's all completely wild.
0:03:21 > 0:03:24There's no human contact from the day that it's born,
0:03:24 > 0:03:27until the day that we cull and manage the herd.
0:03:27 > 0:03:30Only eats the best of the best. It forages naturally.
0:03:30 > 0:03:33So, that's why we've got such a passion about what we do.
0:03:33 > 0:03:35In the past, that's how people would've lived.
0:03:35 > 0:03:37They'd have lived from the land,
0:03:37 > 0:03:38rather than living from a supermarket.
0:03:38 > 0:03:41They wouldn't know what a supermarket was.
0:03:49 > 0:03:51Stalking the deer means Jack
0:03:51 > 0:03:54is a firm favourite with the local farmers,
0:03:54 > 0:03:57who want to protect their livelihood from the destructive herds.
0:03:57 > 0:04:00The farmers are certainly looking for management to be done because
0:04:00 > 0:04:03they're growing their crops, and when our deer go out there and start
0:04:03 > 0:04:06harassing their crops and eating them, and having a nice time
0:04:06 > 0:04:08of feasting and gorging on them, which is great for me because it
0:04:08 > 0:04:11puts a lovely bit of weight on and great condition for my deer.
0:04:11 > 0:04:14But we've got to try and work and get that happy medium.
0:04:20 > 0:04:22Luckily, living close to work
0:04:22 > 0:04:25means Jack can join the family breakfast.
0:04:25 > 0:04:28With two-year-old Scarlett
0:04:28 > 0:04:30and five-year-old Will.
0:04:30 > 0:04:32Purple or pink?
0:04:32 > 0:04:34That one? Oh, no, thanks.
0:04:35 > 0:04:38So, did you have a good morning out this morning?
0:04:38 > 0:04:39Yeah. No, I had a lovely time.
0:04:39 > 0:04:43We got to the end of the drive and saw a few deer out there.
0:04:43 > 0:04:46- There a lot about at the moment, then?- Yeah, loads.
0:04:48 > 0:04:50When Jack first met Jess,
0:04:50 > 0:04:54he had a test to make sure she wouldn't mind being hands-on.
0:04:54 > 0:04:57Well, the first time I met Jack and I went on our first date,
0:04:57 > 0:04:59he gave me two dead chickens and said,
0:04:59 > 0:05:03"Can you hold these cos we need to go and process them for a friend?"
0:05:03 > 0:05:05Of which we did.
0:05:05 > 0:05:07- And I was hands-on in helping. - Wonderful first date.
0:05:09 > 0:05:12Running the business together for nine years,
0:05:12 > 0:05:15the pair have had to find the right balance.
0:05:15 > 0:05:17Jack can get up any time between
0:05:17 > 0:05:203 o'clock in the morning to 6am.
0:05:20 > 0:05:23And then he will go off stalking, or he'll be sending a van off
0:05:23 > 0:05:26with a delivery, or going out into the butchery to start
0:05:26 > 0:05:28the working week with the team out there.
0:05:28 > 0:05:31My role is: Up at six with the children,
0:05:31 > 0:05:34get them up, ready, breakfast, in the car and then off to school.
0:05:34 > 0:05:38Maybe run some errands on the way home, and then I do paperwork.
0:05:38 > 0:05:40And, at the weekends, we switch round,
0:05:40 > 0:05:43and I'm in London all day doing the markets.
0:05:43 > 0:05:45And the house is a tip, on my return.
0:05:46 > 0:05:48It's family life.
0:05:48 > 0:05:52- Bye-bye.- Bye-bye, darling. - Bye-bye.- Have a nice day.
0:05:52 > 0:05:53See you later.
0:06:03 > 0:06:07Jack spends part of every day surveying the herd.
0:06:07 > 0:06:09Though he will only cull when needed,
0:06:09 > 0:06:11knowing how to balance this is a real skill.
0:06:12 > 0:06:16I think you just...if you're spending so much time, as I do,
0:06:16 > 0:06:18out in the countryside, and out on this particular piece of ground,
0:06:18 > 0:06:20then you pick it up over the years.
0:06:24 > 0:06:27I was fortunate enough that my father was a gamekeeper
0:06:27 > 0:06:29on a local estate.
0:06:29 > 0:06:33From day zero, I'm always out in the countryside.
0:06:33 > 0:06:35I don't think we actually owned
0:06:35 > 0:06:37a computer, when we were youngsters.
0:06:50 > 0:06:52Directly 23 miles north,
0:06:52 > 0:06:56in Tongham, Surrey, lies the workplace and life passion
0:06:56 > 0:06:59of brewer Rupert Thompson.
0:07:00 > 0:07:02Well, I love coming into the brewery,
0:07:02 > 0:07:05and brewing is a very natural process.
0:07:05 > 0:07:07Not every brew is quite like the previous brew,
0:07:07 > 0:07:09and trying to get high levels
0:07:09 > 0:07:12of consistency is actually not easy.
0:07:19 > 0:07:21Like game-keeping,
0:07:21 > 0:07:24brewing is a craft that was born out of necessity.
0:07:30 > 0:07:32Well, basically, in medieval times,
0:07:32 > 0:07:34you were very ill-advised to drink water
0:07:34 > 0:07:37from anything other than a stream that was right at the top
0:07:37 > 0:07:40of a mountain, because there could be all sorts of things in it
0:07:40 > 0:07:44by the time it had gotten to your well, so you always boiled it.
0:07:48 > 0:07:51And once you boiled water, you might as well put something in it
0:07:51 > 0:07:52to give it a bit of flavour.
0:07:56 > 0:07:59They would add all sorts of flavourings.
0:07:59 > 0:08:00Heather is an example.
0:08:00 > 0:08:03All sorts of botanicals.
0:08:03 > 0:08:06And then, in Britain, we discovered hops, which had come across
0:08:06 > 0:08:09from the Middle East in the fifth or sixth century.
0:08:16 > 0:08:18Farnham, four miles down the road,
0:08:18 > 0:08:22used to be one of the major hop-growing areas in the UK.
0:08:22 > 0:08:24And Rupert is keen to reconnect
0:08:24 > 0:08:27the business to its farming origins.
0:08:28 > 0:08:31If you look directly over there, that is Farnham.
0:08:31 > 0:08:34And the Farnham White Bine hop,
0:08:34 > 0:08:36which we're growing here,
0:08:36 > 0:08:39was first classified 250...
0:08:39 > 0:08:42well, now, 253 years ago.
0:08:42 > 0:08:46The link is as close as it could possibly be.
0:08:46 > 0:08:49Brewers wouldn't exist without farmers growing the barley
0:08:49 > 0:08:51that's converted into malt.
0:08:51 > 0:08:55Nor without the hop growers producing the hops.
0:08:55 > 0:08:59So, it is an intimate relationship.
0:09:00 > 0:09:04One of the first things Rupert did when he bought the brewery
0:09:04 > 0:09:06was to plant its own hop garden.
0:09:06 > 0:09:09We wanted to emphasise, first of all, that we are a local,
0:09:09 > 0:09:12very local business, and we're using local ingredients.
0:09:12 > 0:09:16What actually we have there is a direct link
0:09:16 > 0:09:20to a tradition that goes back 250-plus years.
0:09:20 > 0:09:23And, at one time, all of this,
0:09:23 > 0:09:26all of this land around here, would have been growing hops.
0:09:33 > 0:09:36Rupert called on the knowledge and skill of local commercial hop grower
0:09:36 > 0:09:39Bill to help him plant the crop.
0:09:39 > 0:09:42Bill's been a huge help, right from day one.
0:09:42 > 0:09:44And the general advice from everybody,
0:09:44 > 0:09:48I suspect Bill was among them, was saying, "You must be barking mad."
0:09:48 > 0:09:51And after that, which, of course, once we'd accepted that probably
0:09:51 > 0:09:53was the case, we moved on to, "Right, OK,
0:09:53 > 0:09:55"what are we going to do?"
0:09:59 > 0:10:02We've got guys who are steeped in hop history,
0:10:02 > 0:10:05whose fathers have done it, whose grandfathers have done it.
0:10:05 > 0:10:08And they really know their onions, and they know their hops.
0:10:08 > 0:10:11Success at the upcoming Farnham Food Festival will help Rupert
0:10:11 > 0:10:14grow his hop-farming ambitions.
0:10:14 > 0:10:17This is the garden - 3.5 acres, at the moment.
0:10:17 > 0:10:19We've got the ability to expand there,
0:10:19 > 0:10:23and my longer-term ambition will be to perhaps have ten acres.
0:10:23 > 0:10:26At the moment, this will represent about 15%
0:10:26 > 0:10:27of all the hops we require.
0:10:30 > 0:10:34This is a really good example of what we're trying to get.
0:10:34 > 0:10:37You've got to catch them while they're still fresh,
0:10:37 > 0:10:39and then you have to dry them.
0:10:39 > 0:10:44They finished picking here about seven o'clock on Friday.
0:10:44 > 0:10:47And they'd put the last of our hops
0:10:47 > 0:10:50into the kiln to start drying
0:10:50 > 0:10:52at about 11 o'clock.
0:10:55 > 0:10:58Once picked, the hops are turned over to master brewer
0:10:58 > 0:11:00Miles, to work his magic.
0:11:03 > 0:11:07It's more the sort of traditional way of doing it.
0:11:07 > 0:11:12You know, so bigger breweries and some more modern breweries,
0:11:12 > 0:11:15it's very, very automated. I think doing it manual's quite nice.
0:11:15 > 0:11:18You actually see what you're doing, you touch and feel your product
0:11:18 > 0:11:20a lot more. It's what's sort of unique about the brewery
0:11:20 > 0:11:22as well, so.
0:11:24 > 0:11:25Right, that's...
0:11:29 > 0:11:33What Rupert's brought to Hogs Back really is...he wanted it to stay
0:11:33 > 0:11:36a family business, him bringing that whole story about
0:11:36 > 0:11:38growing hops in Surrey, and actually using them in a local brewery.
0:11:38 > 0:11:40You know, we're very unique. We've got...
0:11:40 > 0:11:42Our hops are grown ten yards across the road,
0:11:42 > 0:11:44the hop garden's right opposite the brewery.
0:11:44 > 0:11:47That's at the core of everything we do, you know, we're a local brewer,
0:11:47 > 0:11:50we want to be part of the community as well, and that's...
0:11:50 > 0:11:53You know, that's part of Rupert's values and all our values here.
0:12:05 > 0:12:09The brewery's history bodes well for Rupert's future plans.
0:12:09 > 0:12:11This is an old farm building.
0:12:11 > 0:12:14At one point, in the past, it actually had pigs in it,
0:12:14 > 0:12:17so it was a piggery, so there's a certain appropriateness
0:12:17 > 0:12:19about it being a Hogs Back brewery.
0:12:19 > 0:12:22Somehow, we've managed to get everything in.
0:12:22 > 0:12:27I mean, it's very quirky and it's an old barn, it's a lovely building.
0:12:27 > 0:12:31Whether it's the best place to brew in, not sure, but...
0:12:31 > 0:12:34- There are some inconveniences, as well, but...- Yeah.- You know,
0:12:34 > 0:12:38one of the key things is, we're almost, you could argue,
0:12:38 > 0:12:39we're a farm brewer.
0:12:47 > 0:12:4923 miles south, in West Sussex,
0:12:49 > 0:12:52Jack is busy checking the lay of the land.
0:12:53 > 0:12:57My deer-stalking rights goes round to the east here.
0:12:57 > 0:13:00And then drops down around, through the valley below us,
0:13:00 > 0:13:04and then runs back to the west for about another mile and a half.
0:13:06 > 0:13:08We're really fortunate to be where we are,
0:13:08 > 0:13:10right in the heart of the South Downs.
0:13:10 > 0:13:13Out here, you feel like you're far enough away from it,
0:13:13 > 0:13:17you're on your own, you're in the wild, in the wilderness.
0:13:17 > 0:13:19With such a vast area to cover,
0:13:19 > 0:13:22Jack's experience keeps him on track.
0:13:22 > 0:13:25I'm always observing and seeing what movements and what trade there
0:13:25 > 0:13:28might be, whether there might be some hoof marks from where they've
0:13:28 > 0:13:30come back in, or gone out in the evening before.
0:13:30 > 0:13:33And just checking to see what deer are moving at certain times,
0:13:33 > 0:13:35and where they're going in, where they're heading for,
0:13:35 > 0:13:38where they're resting up. And then, obviously, planning my
0:13:38 > 0:13:41sort of ambush, I guess, for future days,
0:13:41 > 0:13:43where they might be moving to and how I'm going to sort of
0:13:43 > 0:13:46produce the cull that I'm looking to do.
0:13:46 > 0:13:49So, it's reconnaissance, is the key factor within this game.
0:14:00 > 0:14:02The fallow deer he is after
0:14:02 > 0:14:04can weigh as much as 80 kilos,
0:14:04 > 0:14:08and run up to 30 miles an hour.
0:14:08 > 0:14:11A height can help give him the edge.
0:14:11 > 0:14:14What we've got here is a wooden structure,
0:14:14 > 0:14:16some that I've made up myself.
0:14:17 > 0:14:20And what they're here for is, it's just to get us,
0:14:20 > 0:14:22being this deerstalker,
0:14:22 > 0:14:24off the ground.
0:14:24 > 0:14:26Remove our scent from ground level.
0:14:26 > 0:14:28They've got a great sense of smell.
0:14:28 > 0:14:30They've got great eyes, great ears,
0:14:30 > 0:14:33so they've always got advantages over us,
0:14:33 > 0:14:36and this is the way that we kill two birds with one stone.
0:14:44 > 0:14:49Being a qualified butcher, Jack can see the quality of his meat.
0:14:49 > 0:14:52You get much satisfaction out of seeing the product from the field
0:14:52 > 0:14:54right the way through.
0:14:56 > 0:14:59This would have been running around on the Downs,
0:15:00 > 0:15:02just over a week ago.
0:15:02 > 0:15:06So, it's not a huge animal, so it didn't need huge amounts of hanging.
0:15:06 > 0:15:10It's a proper animal for us in the butchery trade, because it's an
0:15:10 > 0:15:1318-month-old pricket, so it's a young male.
0:15:13 > 0:15:15It's the prime venison, really.
0:15:20 > 0:15:22As well as supplying restaurants directly,
0:15:22 > 0:15:26Jack and Jess sell at farmers' markets and food fairs.
0:15:26 > 0:15:28I normally run the markets on the weekend,
0:15:28 > 0:15:31so we have a team of guys up in London that help me also.
0:15:31 > 0:15:34And this weekend, we have Farnham, as well, which makes it an extra bit
0:15:34 > 0:15:37- of pressure. - It's a bit all hands to deck.
0:15:40 > 0:15:43They're keen to promote their meat as a healthy choice,
0:15:43 > 0:15:46and one that can suit all pockets.
0:15:46 > 0:15:49Back in the days where they used it, it was the meat for kings.
0:15:49 > 0:15:52I think it's certainly progressed since then,
0:15:52 > 0:15:54it's become much more affordable to the everyday consumer.
0:15:54 > 0:15:57When we're trading at markets, we'll always try and do
0:15:57 > 0:16:00three packages of meat, whether it be a mince, a sausage,
0:16:00 > 0:16:03and - I'm just using this as an example - a braising steak.
0:16:03 > 0:16:06Basically, doing what the everyday person...
0:16:06 > 0:16:08We're all time-poor.
0:16:08 > 0:16:12So, it's a case of, "Let's get a product that we can come in,
0:16:12 > 0:16:15"enjoy and have a really lovely meal,
0:16:15 > 0:16:19"but it's not going to take hours and hours to produce."
0:16:19 > 0:16:21For those who might need to try before they buy,
0:16:21 > 0:16:24Jack is planning to cook some burgers at the fair.
0:16:24 > 0:16:26These are the burgers that we'll be selling at Farnham.
0:16:26 > 0:16:30They're just pure venison with salt and black pepper.
0:16:30 > 0:16:33They're very low in fat. High protein, low-cholesterol.
0:16:33 > 0:16:37And venison being one of the lowest cholesterol red meats you can buy,
0:16:37 > 0:16:39it opens us up to a different market.
0:16:39 > 0:16:42Also, they're gluten-free, as well, so that helps.
0:16:42 > 0:16:46It always pays to know your customers' tastes.
0:16:46 > 0:16:49We have a lot of competitors starting all the time,
0:16:49 > 0:16:51so you have to be forward thinking,
0:16:51 > 0:16:54and you have to be phoning the restaurants every week,
0:16:54 > 0:16:57otherwise, if you don't follow them you don't get the orders.
0:16:57 > 0:17:00And that is where Jack's really good. He has a really good rapport
0:17:00 > 0:17:02with a lot of the chefs that we work with.
0:17:06 > 0:17:10The relationship of gamekeeper and chef goes back centuries,
0:17:10 > 0:17:13when they would turn up with whatever was in season.
0:17:13 > 0:17:16- Afternoon, Rob.- Hello, Jack. How are you?- Good to see you again.
0:17:16 > 0:17:20Good. Just brought that sample, the venison burger sample.
0:17:20 > 0:17:23- OK, very good.- And some pigeon breasts.- Lovely.
0:17:26 > 0:17:28I always think that if you're passionate about your job,
0:17:28 > 0:17:31and you're passionate about what you're doing, then you've got to...
0:17:31 > 0:17:36- So, obviously, that makes me a foodie.- Yeah, it's lovely.
0:17:36 > 0:17:38I mean, that's the thing. We can look outside the fields here.
0:17:38 > 0:17:41Our eggs come from a field down the bottom there,
0:17:41 > 0:17:44the game comes from all the fields, from surrounding.
0:17:44 > 0:17:46It's lovely, you know.
0:17:47 > 0:17:50We get people like Jack. The first time I met Jack, he popped in
0:17:50 > 0:17:52to the back door with some of his stuff.
0:17:52 > 0:17:54And there we go. That's sort of how it all began.
0:17:58 > 0:18:02Chef Rob is also a good source of advice for Jack's burger sales
0:18:02 > 0:18:03at the festival.
0:18:03 > 0:18:05- So, Rob, on Saturday...- Mm.
0:18:05 > 0:18:08- ..I've got to go to Farnham Food Festival.- Yeah.
0:18:08 > 0:18:11I've got to go and see if I can cook a few venison burgers.
0:18:11 > 0:18:15- Any tips?- High heat to start, get a nice caramelisation on the outside.
0:18:15 > 0:18:18- Yep.- And then leave it to rest, as well. If you've got time.
0:18:18 > 0:18:21- If I can.- If you're not getting too slammed and too busy.
0:18:21 > 0:18:24I'm thinking about the demand that there might be at the food festival.
0:18:24 > 0:18:27Food festivals are...
0:18:27 > 0:18:29- They're busy.- But I'll do my best to rest them, if I can.
0:18:40 > 0:18:42In Tongham, Surrey, Rupert is in HQ.
0:18:44 > 0:18:46Planning for the future.
0:18:46 > 0:18:49I'm looking at the sales report, to see how we're doing.
0:18:49 > 0:18:52Usually depresses me, but on this occasion it's looking quite good.
0:18:54 > 0:18:57Yep, no, it's OK. It's OK.
0:18:57 > 0:18:59We'll be able to pay our bills this month.
0:18:59 > 0:19:01Always encouraging.
0:19:01 > 0:19:03As well as reviving hop-growing,
0:19:03 > 0:19:06Rupert has more farming ambition in his sights.
0:19:06 > 0:19:09We've started with a hop garden, but, at some point,
0:19:09 > 0:19:13we may actually move the hop garden, lock stock and barrel,
0:19:13 > 0:19:16over the road, where we'd have a little more space.
0:19:16 > 0:19:19And we'd love to be in a position where we could grow
0:19:19 > 0:19:23barley, and eventually we may be able to feed the spent grain
0:19:23 > 0:19:26to pigs, which we'd also keep here.
0:19:26 > 0:19:29And, that way, we've just shown
0:19:29 > 0:19:31just how natural a cycle it is,
0:19:31 > 0:19:35and how little waste there is from the brewing process.
0:19:35 > 0:19:38Brewing has actually got a very gentle footprint
0:19:38 > 0:19:40on the land, really.
0:19:40 > 0:19:43Rupert has staked everything to buy the business.
0:19:43 > 0:19:46It only takes a few things to go wrong and, financially,
0:19:46 > 0:19:49it's difficult for us. We haven't got great, big reserves.
0:19:49 > 0:19:53And, as a family business, it's our pockets that will fund it.
0:19:53 > 0:19:55So, we're very conscious of that.
0:20:02 > 0:20:04In spite of its size,
0:20:04 > 0:20:07the brewery has to try and keep one step ahead.
0:20:07 > 0:20:10There's a map here of the whole of the South of England.
0:20:10 > 0:20:14And part of the reason for that is that we are very conscious
0:20:14 > 0:20:17that, at one level, this is a very competitive market
0:20:17 > 0:20:19that's actually in decline.
0:20:19 > 0:20:22And, sadly, pubs are closing every day.
0:20:22 > 0:20:2321 a week, at the moment.
0:20:23 > 0:20:27So, it's a bit of a battle at times.
0:20:27 > 0:20:30In a risky market, it pays to know your patch.
0:20:30 > 0:20:33That's Guildford, Aldershot, Farnham.
0:20:33 > 0:20:35See, we're very close to Farnham, as you can see.
0:20:35 > 0:20:38And this is the Southeast. London up there.
0:20:38 > 0:20:41And this is our heartland.
0:20:41 > 0:20:44It's these local, core customers in Farnham that Rupert
0:20:44 > 0:20:49is targeting, for the upcoming food festival in two days' time.
0:20:49 > 0:20:51Our beers, and particularly TEA,
0:20:51 > 0:20:54which stands for Traditional English Ale, are very well-known.
0:20:54 > 0:20:57And, I think, well-liked.
0:20:57 > 0:21:01And so what we're planning all the time is how we're going to expand,
0:21:01 > 0:21:04but how we focus on our local area and make sure that
0:21:04 > 0:21:06our customers are happy, locally.
0:21:14 > 0:21:17Success at the festival will help Rupert realise
0:21:17 > 0:21:20his future dreams of growing more of his own hops.
0:21:20 > 0:21:23What we want to get at the Farnham Food Festival is feedback,
0:21:23 > 0:21:26first of all. Actually, no, that's not quite true.
0:21:26 > 0:21:28What we want to do is sell lots of beer first.
0:21:28 > 0:21:32But, actually, equally importantly, we want to get feedback.
0:21:32 > 0:21:35And it's about building our links with the local community.
0:21:35 > 0:21:38It's making sure that they are aware
0:21:38 > 0:21:41that there is a brewery local to them,
0:21:41 > 0:21:44that is very much part of the community.
0:21:53 > 0:21:55It's finally time to load the vans,
0:21:55 > 0:21:59and ensure everything is packed for the festival.
0:22:01 > 0:22:04Jack and Rupert have been working hard all year
0:22:04 > 0:22:07to produce the best quality game and beer.
0:22:08 > 0:22:12That's it. Done. All ready.
0:22:12 > 0:22:16Both are aiming to continue to build local relationships,
0:22:16 > 0:22:17find new customers
0:22:17 > 0:22:20and sell their niche products.
0:22:39 > 0:22:43The Farnham Food Festival is one of the largest celebrations
0:22:43 > 0:22:46of food and drink in the southeast of England.
0:22:46 > 0:22:50Transforming the main Castle Street into a bustling marketplace,
0:22:50 > 0:22:53this annual event brings together farmers,
0:22:53 > 0:22:57growers and producers, all looking to sell their wares.
0:22:58 > 0:23:01This festival is a hugely important part of the community.
0:23:01 > 0:23:03It brings the community together
0:23:03 > 0:23:06in a really good, wholesome way.
0:23:06 > 0:23:08We have beer producers, gin producers
0:23:08 > 0:23:11and lots and lots of local foods on offer,
0:23:11 > 0:23:13so it's just going from strength to strength.
0:23:25 > 0:23:27It's 8am, and over 100 stalls
0:23:27 > 0:23:30are getting ready for a busy day ahead.
0:23:33 > 0:23:38Over 10,000 festival foodies are expected this year.
0:23:38 > 0:23:41Hoping to woo those foodies and tickle taste buds,
0:23:41 > 0:23:43Jack has brought a selection of venison,
0:23:43 > 0:23:47and will also be cooking up some burgers.
0:23:47 > 0:23:50£500 for a burger's a little excessive. Would you not agree?
0:23:52 > 0:23:55Let's try a little dot in there.
0:23:55 > 0:23:57Ideally, obviously, we want to do a nice bit of trade
0:23:57 > 0:23:59with the hot food at lunchtime.
0:24:00 > 0:24:02First thing in the morning, I'd like to try...
0:24:02 > 0:24:05I'll just try and market a fair bit of the raw products.
0:24:05 > 0:24:08Rupert is aiming to keep his local customers well lubricated,
0:24:08 > 0:24:11and find new drinkers, too.
0:24:11 > 0:24:12The final beers have arrived.
0:24:14 > 0:24:15Good morning.
0:24:15 > 0:24:18And to satisfy a wide range of tastes,
0:24:18 > 0:24:21he's brought a variety of Hogs Back brews.
0:24:22 > 0:24:24The funny thing about weather is,
0:24:24 > 0:24:28there's a perfect temperature for drinking ale,
0:24:28 > 0:24:30a little bit warmer for lager.
0:24:30 > 0:24:32If it's too warm, if it's too sunny,
0:24:32 > 0:24:34people actually stop drinking.
0:24:35 > 0:24:39This is actually a great spot we've got, and that's important.
0:24:39 > 0:24:41And for a bar serving beer,
0:24:41 > 0:24:45it's quite important there's lots of space around so people can have
0:24:45 > 0:24:47a drink and they're not getting crowded.
0:24:47 > 0:24:49So, yeah, no, it's good.
0:24:58 > 0:25:02Luckily, Jack has brought along some much-needed support.
0:25:02 > 0:25:04Oh, my God.
0:25:09 > 0:25:12If you haven't seen a little stainless strip...
0:25:12 > 0:25:14A what? Yeah, there.
0:25:16 > 0:25:17That's the one.
0:25:17 > 0:25:20The last time I did a market, I don't know,
0:25:20 > 0:25:23it would've probably been three months ago.
0:25:23 > 0:25:26So, little bit out of practice, as you can probably make out.
0:25:31 > 0:25:34Izzy's here. She's one of my sister's best friends from school.
0:25:34 > 0:25:37- Yeah.- So, she's kindly come and helped out today,
0:25:37 > 0:25:40and we're sort of... It's a bit of an education, because it's sort of
0:25:40 > 0:25:43Izzy's first time of selling our product, as well.
0:25:43 > 0:25:46It's going to be an interesting day.
0:25:46 > 0:25:49Rupert is also pairing up to cope with demand.
0:25:49 > 0:25:52He and hop farmer Bill are due to give a talk on brewing
0:25:52 > 0:25:54on the live demo stage.
0:25:54 > 0:25:57- Rupert, how are you doing? - Well done. Good timing.
0:25:57 > 0:26:00- Very nice to see you. All right? - Yeah. No, they're looking good.
0:26:00 > 0:26:02- Good, good. - They're the same ones, definitely.
0:26:02 > 0:26:04Yes, they'll be the right ones, I think.
0:26:04 > 0:26:06- We've got the right thing. - Well, we've got a bit of...
0:26:06 > 0:26:08We've got a respite, cos we haven't got an audience.
0:26:08 > 0:26:11- Other than that... - We're looking good.- Fantastic.
0:26:13 > 0:26:16Bill and I are meant to be doing the talk at ten.
0:26:16 > 0:26:18But there's no point in starting until
0:26:18 > 0:26:19there's a few more people here,
0:26:19 > 0:26:21cos I think we're still just setting up.
0:26:21 > 0:26:24So, feeling is that we ought to leave it for another
0:26:24 > 0:26:2615 or 20 minutes, until more people have come in.
0:26:26 > 0:26:29I also just want to make sure that
0:26:29 > 0:26:32their intention is to have no seats.
0:26:32 > 0:26:36Because, in the previous years, there's always been seats,
0:26:36 > 0:26:39and I would've thought people would want to sit down.
0:26:39 > 0:26:41So, I wonder if the seating man
0:26:41 > 0:26:43has not turned up yet!
0:26:43 > 0:26:47So, I'm just going to see if I can chase to get more chairs.
0:26:56 > 0:27:00Jack has also thought about catering for all tastes.
0:27:00 > 0:27:03We've got wild venison burgers as our hot food.
0:27:03 > 0:27:07Just as a plain, plain burger. Onions in a bap, and away they go.
0:27:07 > 0:27:10We give them a choice of red currant jelly, English mustard.
0:27:10 > 0:27:13Then, obviously, we've got our raw product range.
0:27:13 > 0:27:16I've just designed the layout now. We've got the haunch of venison
0:27:16 > 0:27:19here on the bone, boned and rolled haunch.
0:27:19 > 0:27:21Marinated shoulders here.
0:27:21 > 0:27:23Chilli, coriander and garlic, which are a great seller.
0:27:23 > 0:27:27And there'll be a range of products, there'll be the burgers, sausages,
0:27:27 > 0:27:31mince, hand-diced, braising, you name it.
0:27:31 > 0:27:32That's just to mention a few.
0:27:36 > 0:27:39With the food fair officially open for business,
0:27:39 > 0:27:40Castle Street begins to fill.
0:27:46 > 0:27:49Yes, we do 2 for £5 on the burgers.
0:27:49 > 0:27:52On the mince and the sausages, any three packs, mix and match.
0:27:52 > 0:27:53We're doing 3 for £10.
0:27:53 > 0:27:56Jack's venison is attracting the crowds.
0:27:56 > 0:27:58Just south of Petworth.
0:27:58 > 0:28:01The village of... Yeah. We're village of Duncton.
0:28:01 > 0:28:03Right at the foot of the Downs.
0:28:03 > 0:28:05I've got 1,500 acres of my own deer-stalking,
0:28:05 > 0:28:07right on my doorstep at home.
0:28:07 > 0:28:10So, it's all wild venison, which is fantastic.
0:28:10 > 0:28:13And, at the end of the day, we're not just there to create a business.
0:28:13 > 0:28:15It's actually doing land management,
0:28:15 > 0:28:19and it's also creating a healthy population
0:28:19 > 0:28:20of animals for the future.
0:28:20 > 0:28:23- And it's a healthy meat. - And it's a healthy meat, exactly.
0:28:23 > 0:28:26- Thank you.- You've learned your lines well, sir!
0:28:26 > 0:28:28I'll come later.
0:28:28 > 0:28:30- No problem.- £7.66.
0:28:34 > 0:28:36I've never had the liver.
0:28:36 > 0:28:39Oh, I can't say I have, actually.
0:28:39 > 0:28:42- The liver, Jack?- The liver. Very, very good.
0:28:42 > 0:28:44Treat it like you would calf's liver.
0:28:44 > 0:28:47So far, I've just bought some venison.
0:28:47 > 0:28:49Because venison is one of my favourite meats.
0:28:49 > 0:28:52And, for the first time, I've found some venison liver.
0:28:52 > 0:28:54Which I've never tried.
0:28:54 > 0:28:56Both myself and my partner like liver,
0:28:56 > 0:28:58and I'm told it's a bit like calf's liver,
0:28:58 > 0:29:01so I'm really looking forward to cooking it.
0:29:03 > 0:29:06The adventurous foodies are out in force today.
0:29:08 > 0:29:11Those two? I've just literally sold my last packet.
0:29:12 > 0:29:14- Is that all for you, sir? - Yes, thanks.- £15.70, please.
0:29:14 > 0:29:18- Thank you.- Lovely. Thank you very much, indeed. Have a great day.
0:29:18 > 0:29:22I got the wild venison shoulder and a shank and some burgers.
0:29:22 > 0:29:26And I just thought, you know, I'd like something a bit different, really.
0:29:26 > 0:29:29I'll have to look up online how to cook it.
0:29:29 > 0:29:32Being out of practice running markets,
0:29:32 > 0:29:33Jack is feeling the pressure.
0:29:33 > 0:29:37That's £5, please. Thank you.
0:29:37 > 0:29:39Oh, my goodness. I've never known, yeah... It's always the way,
0:29:39 > 0:29:41though, you sort of think you're all up together.
0:29:41 > 0:29:44We've got bread rolls to cut, we've got burgers to fry off
0:29:44 > 0:29:46and then we've got to do this side. So, we'll get there.
0:29:51 > 0:29:54Things are less busy for Rupert and Bill,
0:29:54 > 0:29:56who are trying to drum up a crowd.
0:29:56 > 0:29:59Ladies and gentlemen, we'll be starting in a couple minutes' time,
0:29:59 > 0:30:03so if anybody wants to hear about Farnham hops,
0:30:03 > 0:30:06and Farnham beer,
0:30:06 > 0:30:08and perhaps even sample some,
0:30:08 > 0:30:10please come to the front now.
0:30:10 > 0:30:12There's a few spare seats.
0:30:14 > 0:30:17It'll be lovely just to be able to reconnect to a few people here,
0:30:17 > 0:30:19with beer-making and hops,
0:30:19 > 0:30:23because if you go back, I guess, 150-200 years ago,
0:30:23 > 0:30:26this whole street would have been full of people
0:30:26 > 0:30:29who were very much involved in the hop trade, in hop-growing,
0:30:29 > 0:30:31and people locally would have known so much about it.
0:30:31 > 0:30:35And it's just sort of bringing that bit of history back again,
0:30:35 > 0:30:38I think, is a really nice touch for a contemporary food festival
0:30:38 > 0:30:40in the middle of Farnham.
0:30:40 > 0:30:43The Farnham Food Festival is such a success,
0:30:43 > 0:30:46the council have a waiting list of sellers.
0:30:46 > 0:30:50They have a ready-made audience who absolutely adore anything to do
0:30:50 > 0:30:52with food and drink.
0:30:52 > 0:30:54We're a foodie town, we really are.
0:30:54 > 0:30:57You know, it gives me so much pleasure to see that we are doing
0:30:57 > 0:30:59the right things for the residents,
0:30:59 > 0:31:03and the retailers are happy because they're selling.
0:31:03 > 0:31:05It's a twofold thing, you know,
0:31:05 > 0:31:07and it's nice to see the families, just the happiness,
0:31:07 > 0:31:09the joy of the day, really.
0:31:09 > 0:31:12And the community coming together.
0:31:12 > 0:31:14We are an artisan jelly company.
0:31:14 > 0:31:15So, we were here last year.
0:31:15 > 0:31:17And really it's just a great festival.
0:31:17 > 0:31:20You've got a lot of artisan producers.
0:31:20 > 0:31:23And a brilliant crowd, as well. Today has really been nonstop.
0:31:23 > 0:31:26I think I've found time to go to the toilet once so far.
0:31:26 > 0:31:29What I do is handmade biscuits, dogs' biscuits.
0:31:29 > 0:31:31All really healthy, natural.
0:31:31 > 0:31:34And this is the third time I've been at the Farnham Food Festival,
0:31:34 > 0:31:37so really love it here. It's a really good vibe.
0:31:37 > 0:31:41From what I find, is that people who come to a food festival really like
0:31:41 > 0:31:43to get a treat for their dogs, as well.
0:31:43 > 0:31:45Cos they're in that mood, you know.
0:31:45 > 0:31:48So, that's why it does really well.
0:31:48 > 0:31:51I'm local. I'm from the Farnham Pottery in Wrecclesham. And I've got
0:31:51 > 0:31:54my daughter, Dot, helping me here today on the stall, because it's
0:31:54 > 0:31:56getting really, really busy.
0:31:56 > 0:31:58It's wonderful to have a really good local food festival
0:31:58 > 0:32:01with lots of local producers. It's been a great day.
0:32:01 > 0:32:04I like seeing how happy people are when we're, like,
0:32:04 > 0:32:05serving them all the time.
0:32:05 > 0:32:08- Yeah, it's fun.- Lots of returning customers today.
0:32:08 > 0:32:11Lots of people saying, "Oh, lovely to see you again," and,
0:32:11 > 0:32:14"Remember last year," and so it's lovely seeing familiar faces.
0:32:22 > 0:32:26Finally, the promise of free beer has worked its magic.
0:32:26 > 0:32:29There's enough people for Rupert and Bill to kick off.
0:32:29 > 0:32:31Can I introduce myself?
0:32:31 > 0:32:34I'm Rupert Thompson of Hogs Back Brewery.
0:32:34 > 0:32:37And Bill Biddell from Hampton Estate.
0:32:37 > 0:32:42Bill is the last commercial hop grower in the whole of this area,
0:32:42 > 0:32:45and then I'm going to talk about how we use the hops
0:32:45 > 0:32:47to brew and make our beers,
0:32:47 > 0:32:49and I'm going to give you one or two samples.
0:32:49 > 0:32:51So, just to start with,
0:32:51 > 0:32:56Farnham was one of the leading hop growing centres
0:32:56 > 0:32:58of the UK, at one time.
0:32:58 > 0:33:02And, at one point, it was reputed that you could walk
0:33:02 > 0:33:05from Guildford to Farnham
0:33:05 > 0:33:09and never be outside of the sight of a hop garden.
0:33:09 > 0:33:11So, here is a hop.
0:33:11 > 0:33:14As most people know, these are hops.
0:33:14 > 0:33:17This is what gives you the bitterness in beer.
0:33:17 > 0:33:21Grab it between your fingers and smush it around,
0:33:21 > 0:33:24and then have a good smell of your fingers.
0:33:24 > 0:33:28And you'll go, "Wow, that's a bit bittery.
0:33:28 > 0:33:30"That's a bit fragrant.
0:33:30 > 0:33:32"There's a bit of an aroma in there."
0:33:32 > 0:33:35And that is what Rupert and the Hogs Back Brewery want.
0:33:35 > 0:33:39They will only go into traditional English beers.
0:33:44 > 0:33:45On the game stall,
0:33:45 > 0:33:49the early morning rush has seen them nearly sell out.
0:33:49 > 0:33:51Empty.
0:33:51 > 0:33:56- Is it?- Hello.- We sold all of the... Have we sold all those sausages?
0:33:56 > 0:34:00- Yeah, I'm just double checking. - Just double checking?
0:34:00 > 0:34:04- It's not looking terribly good for you, madam, I'm afraid.- All empty!
0:34:04 > 0:34:05Oh, bad luck!
0:34:05 > 0:34:08- Sorry.- It went quite quickly!
0:34:08 > 0:34:11We passed the venison sausage stand and I said to my friend,
0:34:11 > 0:34:14"I'm going to buy these sausages for my husband."
0:34:14 > 0:34:17And they had like two packs left and she said, "No, no, no, no, no.
0:34:17 > 0:34:20"Come on, let's go round and see what else there is."
0:34:20 > 0:34:23And we've come back and they're all sold out!
0:34:23 > 0:34:24My husband loves sausages.
0:34:24 > 0:34:26I think he might turn into a sausage one day.
0:34:26 > 0:34:29And they were a really good price, as well, and they look fantastic.
0:34:29 > 0:34:33Venison with, like, redcurrant or something,
0:34:33 > 0:34:36so he's going to be like, "What?! You didn't get them?!"
0:34:41 > 0:34:45And Jack has got his work cut out on the grill.
0:34:45 > 0:34:48So far, so good. The festival's really sort of taken shape,
0:34:48 > 0:34:50and the hot food's starting to really hot up,
0:34:50 > 0:34:52so we're really impressed.
0:34:52 > 0:34:55Raw meat, as you can see, that's pretty much all we've got left,
0:34:55 > 0:34:57so can't grumble.
0:34:59 > 0:35:02It's my first time having a venison burger.
0:35:02 > 0:35:03It's fantastic. Mm!
0:35:11 > 0:35:12At the demo stage,
0:35:12 > 0:35:16the thirsty audience finally get what they were promised.
0:35:16 > 0:35:21So, what you're going to taste now is a small sample of green tea,
0:35:21 > 0:35:24brewed with 100% Bill's Fuggles Hops,
0:35:24 > 0:35:27so, a few of ours, as well.
0:35:27 > 0:35:30And I would like to just say thank you all for coming along,
0:35:30 > 0:35:32and a particular thanks to Bill.
0:35:32 > 0:35:34Thank you, Bill!
0:35:35 > 0:35:39The smell of it, oh, it really was strong!
0:35:39 > 0:35:42And, yes, I enjoyed it all, yes.
0:35:42 > 0:35:43And I remembered...
0:35:43 > 0:35:46I knew all about the history of the hops in Farnham.
0:35:46 > 0:35:51And many years they used to come in from London to pick...
0:35:51 > 0:35:54The children used to come, it was like a holiday for them.
0:35:54 > 0:35:55And they all used to pick the hops.
0:35:55 > 0:35:57This is my first time here.
0:35:57 > 0:35:59I've really enjoyed myself today.
0:35:59 > 0:36:02Living in Kent, we've got lots of hops fields,
0:36:02 > 0:36:06and it's quite nice to see somebody else's experience with them.
0:36:06 > 0:36:08We've taken some hops away to take to school,
0:36:08 > 0:36:11so the children at school can experience the smell of them,
0:36:11 > 0:36:15because they've got to learn where we grow things.
0:36:15 > 0:36:18We live nearby, and we live, basically,
0:36:18 > 0:36:20live in between the Hogs Back Brewery
0:36:20 > 0:36:23and the estate where the hops come from.
0:36:23 > 0:36:26So, yeah, because we live so close,
0:36:26 > 0:36:28we tend to use Hogs Back quite a lot.
0:36:34 > 0:36:35Overlooking the festival,
0:36:35 > 0:36:38and visible from all around the market town,
0:36:38 > 0:36:40Farnham has its very own castle.
0:36:41 > 0:36:44Farnham Castle is special, as a castle,
0:36:44 > 0:36:47because of its continuous history of 900 years.
0:36:47 > 0:36:49And, if you look at the walls behind me,
0:36:49 > 0:36:51you can see how they've changed,
0:36:51 > 0:36:54and it's looking...like peeling an onion.
0:36:54 > 0:36:58You can take it from the 20th century, right back to 1137.
0:37:00 > 0:37:03In the early days, as a traditional medieval fortress,
0:37:03 > 0:37:05it wouldn't necessarily have been looked at with affection.
0:37:05 > 0:37:09But now it's much more a part of the community.
0:37:11 > 0:37:14Well, the castle was built by a guy Henry of Blois,
0:37:14 > 0:37:16who was a bishop of Winchester.
0:37:16 > 0:37:18He was an interesting character.
0:37:18 > 0:37:21He was the grandson of King William I.
0:37:21 > 0:37:24In the medieval times, the castle was used for entertaining,
0:37:24 > 0:37:25as well as other things.
0:37:25 > 0:37:29Not only for the people of Farnham, but also for important visitors,
0:37:29 > 0:37:32particularly the kings and queens of England.
0:37:32 > 0:37:35The prestige of a host
0:37:35 > 0:37:38was dependent on the quality of their catering
0:37:38 > 0:37:39and their entertaining.
0:37:39 > 0:37:43So bishops famously put on very lavish feasts for their visitors.
0:37:43 > 0:37:47Queen Elizabeth I was a regular visitor to the castle.
0:37:47 > 0:37:50It was just the right distance from London, if you were travelling
0:37:50 > 0:37:53to the south coast and to the ports, so this was a regular stop off.
0:38:03 > 0:38:06At the festival, things have picked up at the bar.
0:38:06 > 0:38:09£3.50, perfect.
0:38:09 > 0:38:11Thanks. Cheers.
0:38:11 > 0:38:13I think it was a slow start,
0:38:13 > 0:38:17but you can see now that the people are coming up,
0:38:17 > 0:38:19the beer is starting to pour.
0:38:19 > 0:38:20Which I love.
0:38:33 > 0:38:35The customer seems to be really enjoying it.
0:38:35 > 0:38:38We're selling lots of beer.
0:38:38 > 0:38:41It'll be like this for the next three hours, I should think.
0:38:41 > 0:38:44- Could I have two? That size, of the Hogs Back?- Yes.
0:38:44 > 0:38:46- Is it Hogs Back?- Where, in the little box?
0:38:46 > 0:38:47We've got the Hogs Back bitter...
0:38:47 > 0:38:50- Yeah, them, they're fine. - The Hogs Back bitter, yes?
0:38:50 > 0:38:51I think so.
0:38:51 > 0:38:53I'm from New South Wales in Australia.
0:38:53 > 0:38:55The beer is a very different here.
0:38:55 > 0:38:57It's much...
0:38:58 > 0:39:00..stronger, like a deeper flavour.
0:39:02 > 0:39:05The weather's a little bit different than in Australia,
0:39:05 > 0:39:08but, in Australia, we're coming into summer. This is just beautiful.
0:39:08 > 0:39:10And the beer is great.
0:39:17 > 0:39:18It's well into the afternoon,
0:39:18 > 0:39:22and everyone seems to be in very good spirits.
0:39:22 > 0:39:24- Hi. Can I help? - Yeah, of course you can.
0:39:24 > 0:39:26That went down quick!
0:39:26 > 0:39:29- Have you had it before? - I've never before, no.
0:39:29 > 0:39:31- Haven't you?- Very, very nice. Yeah, yeah.- Good.
0:39:31 > 0:39:33- And so easy to drink. - Well, I'll tell you what,
0:39:33 > 0:39:35what we do is we add some apple juice back
0:39:35 > 0:39:37- to the cider, at the end... - Yeah, yeah.
0:39:37 > 0:39:40And it just makes it a little more natural and, yeah.
0:39:40 > 0:39:44- It's very easy to drink. - Yeah, yeah.- Nice.
0:39:44 > 0:39:47It's a terrible thing when you have something you can find easy to
0:39:47 > 0:39:49- drink!- Yeah, no, it's fantastic.
0:39:49 > 0:39:52Very nice. You've done a good job there! Thank you.
0:39:56 > 0:39:59I grew up here, so it's nice to support local events.
0:39:59 > 0:40:02I've been to the food festival before, so it's, you know,
0:40:02 > 0:40:07it's nice to support local farmers and suppliers and get good food.
0:40:07 > 0:40:09Are you having a good day?
0:40:09 > 0:40:12- Yes, lovely.- So many lovely things, aren't there?
0:40:12 > 0:40:16Right. Ooh! Cooking on gas here.
0:40:16 > 0:40:18I'm Bernie and this is Coco.
0:40:18 > 0:40:20It's really good to come to the food festival,
0:40:20 > 0:40:23and support the people here.
0:40:23 > 0:40:26She really enjoys it. She loves to be out and about.
0:40:26 > 0:40:28She loves to people please.
0:40:28 > 0:40:30It's nicer than her being at home.
0:40:30 > 0:40:34And she comes to work with me once a term, I work in a local school.
0:40:34 > 0:40:37And she's really good with the children.
0:40:37 > 0:40:39So, yeah, she loves it, as you can see.
0:40:39 > 0:40:42She's not nervous at all. 32, she is.
0:40:50 > 0:40:53The festival has drawn over 10,000 people this year,
0:40:53 > 0:40:56and given Jack and Rupert the chance to reach out
0:40:56 > 0:40:59to local fans, and find new customers.
0:40:59 > 0:41:01We've had a fantastic day at Farnham Food Festival.
0:41:01 > 0:41:03It's been absolutely spot on.
0:41:03 > 0:41:05Just how we...ever hope for.
0:41:05 > 0:41:08We sort of... You come with high expectations,
0:41:08 > 0:41:10you look at the weather forecast,
0:41:10 > 0:41:12you look at your pitch, your location,
0:41:12 > 0:41:14you think, "Mm, yeah, it should be OK."
0:41:14 > 0:41:15This has been really good.
0:41:18 > 0:41:21- How's it all gone?- It's been great. We've been really, really busy.
0:41:21 > 0:41:26We're down to the last few dregs of the barrels of beer.
0:41:26 > 0:41:30If we run out of beer, in one sense, it's a great success.
0:41:30 > 0:41:33So, Rupert is closer to expanding his hop garden.
0:41:33 > 0:41:37There's a real fondness for the beers,
0:41:37 > 0:41:41and the brewery, locally, and a lot of support.
0:41:41 > 0:41:43And we've got a great team,
0:41:43 > 0:41:45who do a really good job.
0:41:57 > 0:42:01The Farnham Food Festival is drawing to a close for another year.
0:42:04 > 0:42:07It's been a sell-out day for our heritage farmers.
0:42:07 > 0:42:11It's always been our main goal to produce an exceptional product
0:42:11 > 0:42:14to exceed anything else that's out there on the market.
0:42:14 > 0:42:17And the feedback that we're getting from customers today,
0:42:17 > 0:42:20whether they were past or present, they've all been very positive.
0:42:20 > 0:42:24They've connected with customers who share their passion for the traditional.
0:42:24 > 0:42:27Today's been a great day.
0:42:27 > 0:42:30We've had a lot of interest, people were interested in the talk,
0:42:30 > 0:42:33they've been very interested in the beer,
0:42:33 > 0:42:34and we've sold a lot of it.
0:42:34 > 0:42:37What more can you ask?
0:42:37 > 0:42:40Their success today proves that doing things the way
0:42:40 > 0:42:43they've been done for hundreds of years can still pay off.