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, up you go.
0:00:17 > 0:00:20..where they get to leave the daily routine behind.
0:00:20 > 0:00:22- Yoo-hoo!- Woohoo!
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..where 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 > 0:00:35I've had 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 produce.
0:00:45 > 0:00:48I've got first!
0:00:48 > 0:00:50You can have the last two jars.
0:00:50 > 0:00:51There will be highs...
0:00:51 > 0:00:53Yes! Yes!
0:00:54 > 0:00:55- ..and lows...- No, no, no, no.
0:00:57 > 0:01:03..for the dedicated farmers who give everything to walk away a champion.
0:01:03 > 0:01:04No way!
0:01:13 > 0:01:17Britain is an ever-growing nation of food lovers.
0:01:17 > 0:01:21We now demand more gourmet delights than at any other time in our
0:01:21 > 0:01:23foodie history.
0:01:23 > 0:01:25This appetite is a lifeline
0:01:25 > 0:01:27for thousands of farmers across the country,
0:01:27 > 0:01:32as they seek out ways to satisfy our palates.
0:01:32 > 0:01:35Today, farmers Rebecca and Anthony Froggatt...
0:01:37 > 0:01:39..and Alison and David Lea-Wilson...
0:01:41 > 0:01:44..are both getting ready to launch new high-end products
0:01:44 > 0:01:47at one of the most prestigious food events in the world...
0:01:48 > 0:01:51..London's Speciality Food Fair.
0:01:51 > 0:01:53- Lovely to see you.- Thank you.
0:01:53 > 0:01:58Success here could make or break their businesses.
0:01:58 > 0:02:00Anyone in the world could be turning up here.
0:02:00 > 0:02:03Something new will happen, something unexpected.
0:02:10 > 0:02:12The magnificent Isle of Anglesey,
0:02:12 > 0:02:14just off the north coast of Wales
0:02:14 > 0:02:17is home to David and Alison Lea-Wilson.
0:02:18 > 0:02:22They met in 1974 and went to university together,
0:02:22 > 0:02:26then stumbled into a life living off the bounty of the sea.
0:02:27 > 0:02:29- Well, it was oysters, initially. - Yep.
0:02:29 > 0:02:32And then we collected cockles and whelks and things.
0:02:32 > 0:02:36Yep, we were trying to make a living from foraging.
0:02:36 > 0:02:38And we sold!
0:02:38 > 0:02:42That led on to fish, and we were selling them in the students' union.
0:02:42 > 0:02:44And we discovered that students bought the mackerel,
0:02:44 > 0:02:46but their lecturers bought lobsters.
0:02:51 > 0:02:53It wasn't long before they opened a shop,
0:02:53 > 0:02:57to expand their clientele beyond the student halls.
0:02:59 > 0:03:03We were fishmongers but we realised we couldn't repay the bank loan
0:03:03 > 0:03:07just off selling foraged mussels, cockles and oysters.
0:03:10 > 0:03:13The mussels and oysters didn't really make any money at all.
0:03:13 > 0:03:17But they gave us the idea that if we worked hard and used what was around
0:03:17 > 0:03:19us, then we might make money.
0:03:20 > 0:03:24The absolute bottom line was that we wanted to live here when we'd
0:03:24 > 0:03:29- finished being students, and we- had- to create an income,
0:03:29 > 0:03:32because there weren't jobs on this island, so we had to make our own.
0:03:34 > 0:03:38Not shy of taking leaps into the unknown,
0:03:38 > 0:03:42this industrious couple decided to take on an even bigger challenge.
0:03:42 > 0:03:44They opened up an aquarium.
0:03:46 > 0:03:50We called it the Sea Zoo, and then we launched it with Michael Fish,
0:03:50 > 0:03:55who was then the weatherman on the BBC, and we persuaded him to visit.
0:03:55 > 0:03:56Well, we paid him, to be fair.
0:03:56 > 0:03:58- We put him up.- That helped.
0:03:58 > 0:04:03But we invited people with real fishy surnames to come and meet him.
0:04:03 > 0:04:07Mr Salmon, we got Michael Fish to present him with a salmon.
0:04:08 > 0:04:13There was somebody called Mr Winkle, so we had a winkle on a tray.
0:04:13 > 0:04:17But it got a lot of media attention and we had very, very little money,
0:04:17 > 0:04:20cos everything had been financed by the bank.
0:04:20 > 0:04:24So... But that got us into, pre-internet days,
0:04:24 > 0:04:26got us into every paper there was.
0:04:28 > 0:04:32The aquarium brought in solid seasonal business,
0:04:32 > 0:04:33but after 23 years,
0:04:33 > 0:04:35they needed something more permanent.
0:04:37 > 0:04:39We were looking for something to do
0:04:39 > 0:04:43in the same place, using the same resources.
0:04:43 > 0:04:45So, they came up with a perfect idea -
0:04:45 > 0:04:49they would farm salt from the pure sea waters around them.
0:04:53 > 0:04:55We knew we had a good clean resource,
0:04:55 > 0:05:00and the fact we could turn it into a food product was a revelation.
0:05:02 > 0:05:04What started in a few Portakabins...
0:05:06 > 0:05:09..is now an international business...
0:05:13 > 0:05:17..with an on-site refinery making eight flavours of sea salt.
0:05:19 > 0:05:20And a visitors' centre.
0:05:25 > 0:05:26And actually, the flavours,
0:05:26 > 0:05:28how'd you come up with the different ideas?
0:05:28 > 0:05:32They are ones that people have asked us to do, or they are ones that
0:05:32 > 0:05:36we've seen on the market which just aren't very nice, like the celery.
0:05:36 > 0:05:40I don't know whether your gran used to use really nasty celery salt,
0:05:40 > 0:05:43- but mine did, it was really sort of bitter and acrid.- Yep.
0:05:43 > 0:05:46So we've just done our own, which is nicer.
0:05:50 > 0:05:54While the Welsh shores have always been their source of inspiration,
0:05:54 > 0:05:57their clientele now spread across the globe.
0:06:00 > 0:06:03We were getting a lot of orders for salt on the west coast
0:06:03 > 0:06:05of America, from a chocolate company,
0:06:05 > 0:06:08and then they said, "Oh, it's on Obama's chocolates."
0:06:08 > 0:06:13Any visitor to the White House was given a gift of a box of chocolates
0:06:13 > 0:06:16with our salt on, and it gave me a cracking line.
0:06:16 > 0:06:20I said, "Our salt has gone from farmhouse to White House!"
0:06:20 > 0:06:22I was quite proud of that.
0:06:22 > 0:06:23I had to give him that one.
0:06:30 > 0:06:33But David never forgets where it all began.
0:06:38 > 0:06:42It's lovely to be out on the water, and it's really important,
0:06:42 > 0:06:45both to me and to Alison, cos this is where we started,
0:06:45 > 0:06:48this is where we grew mussels, under here,
0:06:48 > 0:06:50this is where we sold the fish.
0:06:50 > 0:06:54I feel that I'm actually farming the sea here.
0:06:54 > 0:06:59So, we're passionate about this bit of beach, that we look after it,
0:06:59 > 0:07:03and we also look after the sea all around here.
0:07:05 > 0:07:08It's just beautifully peaceful out here on a day like this.
0:07:16 > 0:07:20Over 100 miles away in Staffordshire, is another family
0:07:20 > 0:07:24who have found an ingenious way to keep their farm going.
0:07:24 > 0:07:27Anthony and Rebecca live on a 700-acre farm
0:07:27 > 0:07:29with the rest of their family.
0:07:31 > 0:07:36I was born here in 1964. Becky and I moved here about seven years ago,
0:07:36 > 0:07:38so we swapped houses - my parents now live down the road
0:07:38 > 0:07:40and we now live here.
0:07:43 > 0:07:46The farm is still a family affair,
0:07:46 > 0:07:49with his 75-year-old father, Richard,
0:07:49 > 0:07:50working alongside them.
0:07:52 > 0:07:5614-year-old son Johnny also gets roped in when he's not at school.
0:08:00 > 0:08:04Yep. Keeps me busy, anyway, keeps me out of mischief.
0:08:05 > 0:08:07I'm all right as long as I don't do all the donkey work.
0:08:07 > 0:08:11I don't mind all the looking, and that sort of thing.
0:08:11 > 0:08:14It's nice to get up in the morning and know you've got a job.
0:08:14 > 0:08:17WHISTLING
0:08:17 > 0:08:20Come on. Come on, girls. They've grown well, haven't they?
0:08:20 > 0:08:21Yeah, yeah, they're good. They look good.
0:08:21 > 0:08:27My grandfather bought the farm originally in 1927.
0:08:27 > 0:08:31Then my father took over, and then I took over in...
0:08:31 > 0:08:33..about 1965.
0:08:33 > 0:08:36Hopefully, it might go on for another two generations.
0:08:40 > 0:08:45Despite the enduring strength of this family farm, in 2001,
0:08:45 > 0:08:46it was brought to its knees.
0:08:48 > 0:08:52The foot and mouth outbreak turned their lives upside down.
0:08:53 > 0:08:57It was one of the worst days on the farm.
0:08:57 > 0:09:01The children were little, they didn't really understand, but...
0:09:01 > 0:09:03..having the Army in, having the farm sealed off...
0:09:04 > 0:09:06..most of them were...
0:09:06 > 0:09:10- Well, they were all in-lamb. - They were all due to lamb
0:09:10 > 0:09:13in about two weeks' time. It was really, really sad.
0:09:14 > 0:09:16We lost 1,600 sheep.
0:09:17 > 0:09:19It was not a nice sight.
0:09:19 > 0:09:21They were slaughtered on the farm
0:09:21 > 0:09:24and then burned in the next-door field.
0:09:24 > 0:09:27It was not nice. So it's good to have some livestock back, yeah.
0:09:41 > 0:09:44Me and Pops went off to buy 25,
0:09:44 > 0:09:48just to get a grasp for what farming life is really like.
0:09:48 > 0:09:50And since then, it has grown.
0:09:50 > 0:09:51And now it's 125.
0:09:51 > 0:09:54And now it's 125. And now we are all a bit grumpy.
0:09:55 > 0:09:58But no, I have enjoyed it, definitely.
0:09:58 > 0:10:00Even when you get shouted at by us cos you're in the wrong place.
0:10:00 > 0:10:03Of course, all the time. Goes without saying.
0:10:03 > 0:10:05THEY CHUCKLE
0:10:05 > 0:10:09The foot and mouth disaster was a national tragedy,
0:10:09 > 0:10:13forcing thousands of farmers to look for ways to survive beyond their
0:10:13 > 0:10:16livestock. The Froggatts were no different.
0:10:20 > 0:10:22Five years ago, Anthony had a brainwave.
0:10:24 > 0:10:28They were growing rapeseed and had started to grow potatoes alongside.
0:10:29 > 0:10:33Why not combine them, and make one of the nation's favourite snacks?
0:10:40 > 0:10:42So we're now just coming into
0:10:42 > 0:10:45a field where we're lifting some Lady Rosetta.
0:10:47 > 0:10:49This is where everything starts.
0:10:49 > 0:10:52These potatoes will be in a bag within 24 hours.
0:10:57 > 0:11:01The Lady Rosetta is the perfect potato for making crisps,
0:11:01 > 0:11:04due to its low sugar and water content.
0:11:06 > 0:11:10You've got the green top here, this has been doing the growing.
0:11:10 > 0:11:12There's the original seed there,
0:11:12 > 0:11:15then the tubers grow out in the ridge.
0:11:15 > 0:11:17So a nice pink colour. Once we slice,
0:11:17 > 0:11:19you do get a nice little pink colour to the skin.
0:11:20 > 0:11:23Finding another way to use their crops has been a lifeline
0:11:23 > 0:11:25for the family.
0:11:25 > 0:11:29The Froggatt family have farmed in this area for nigh on 100 years.
0:11:29 > 0:11:31Either arable farming, or dairy.
0:11:31 > 0:11:34You couldn't farm without being interested in the countryside
0:11:34 > 0:11:37and without being interested in horticulture in any way,
0:11:37 > 0:11:38it just wouldn't work.
0:11:38 > 0:11:41An interest in plant life and interest in how things grow.
0:11:49 > 0:11:52While the men grow the potatoes,
0:11:52 > 0:11:55the other essential ingredient in their crisp range
0:11:55 > 0:11:57is being bottled by the women of the family.
0:11:59 > 0:12:04On the rapeseed oil production line today is Anthony's mum, Susan,
0:12:04 > 0:12:07his sister, Sarah, and his daughter, Kitty,
0:12:07 > 0:12:13who is on break from university and eager to earn some holiday cash.
0:12:13 > 0:12:15You enjoy getting your beer tokens, don't you, Kitty?
0:12:15 > 0:12:17I do. Well, given the number of hours I've worked,
0:12:17 > 0:12:19I hope they're gin and tonic tokens by now.
0:12:19 > 0:12:22Kitty will be back to uni, won't you?
0:12:22 > 0:12:23Yes, yes, back quite soon.
0:12:23 > 0:12:27We'll have to get somebody else in here for the Christmas rush.
0:12:27 > 0:12:29- Exactly.- That nice big order we've just got.- Yes.
0:12:34 > 0:12:37Yeah, everybody has to be involved if a job needs doing,
0:12:37 > 0:12:41whoever is hanging around at the time, looking like they need a job,
0:12:41 > 0:12:43often gets to go and do it.
0:12:45 > 0:12:48- We have our moments, don't we?- We do.- Yeah.
0:12:48 > 0:12:50- My daughter's very bossy to me. - Yeah.
0:12:50 > 0:12:51That's not fair.
0:12:51 > 0:12:54THEY LAUGH
0:12:54 > 0:12:58Anthony's gamble for the family is paying off.
0:12:58 > 0:13:01Out of the ashes of the foot and mouth disease,
0:13:01 > 0:13:03the farm is now going from strength to strength.
0:13:05 > 0:13:07All the family are living off it
0:13:07 > 0:13:08and, you know, we have to diversify
0:13:08 > 0:13:12and make products that produce more money for us.
0:13:12 > 0:13:15From field to farm sales, I think it's a good thing.
0:13:16 > 0:13:19I'm very proud of him. Yeah, I think it's really great.
0:13:19 > 0:13:22But he asks me more now than he did when he was 21,
0:13:22 > 0:13:24- cos he knew everything then(!) - THEY CHUCKLE
0:13:24 > 0:13:27As he's probably told you, I was probably very old-fashioned
0:13:27 > 0:13:30- then.- I think I was probably just a bit arrogant.
0:13:32 > 0:13:33Come on, girls.
0:13:33 > 0:13:35- HE WHISTLES - Come on.
0:13:36 > 0:13:38Come on, boys.
0:13:46 > 0:13:49Across the Menai Strait, in Anglesey,
0:13:49 > 0:13:51David is in the salt refinery,
0:13:51 > 0:13:52to monitor the latest harvest.
0:13:56 > 0:13:59This is probably one of my more exciting moments
0:13:59 > 0:14:03of the week, is to see the first salt coming out
0:14:03 > 0:14:07and check that it's how I want it to be,
0:14:07 > 0:14:11which is flaky and soft and crystalline.
0:14:11 > 0:14:13So if I've got to satisfy the best chefs in the world,
0:14:13 > 0:14:17I've got to know that our team are on top of their game.
0:14:20 > 0:14:24The brine has been heated to 60 degrees to produce the crystals.
0:14:28 > 0:14:30I've learnt by going to the university,
0:14:30 > 0:14:33and I sat at the back of chemistry lectures,
0:14:33 > 0:14:36as the sad middle-aged man who actually wanted to understand
0:14:36 > 0:14:40crystallisation, I didn't want the exam results or anything,
0:14:40 > 0:14:41I just went and sat at the back.
0:14:41 > 0:14:44I became passionate about it, and the more people said to me,
0:14:44 > 0:14:47"People will never pay that much for sea salt,"
0:14:47 > 0:14:51the more determined or obstinate I became.
0:14:52 > 0:14:56The next step of this process is to dry the salt out.
0:14:56 > 0:14:59Amongst all the modern technology available,
0:14:59 > 0:15:03it's the old-fashioned techniques that still work the best.
0:15:04 > 0:15:08I'm looking to see that it makes the right sound when it's dry.
0:15:08 > 0:15:09This isn't quite dry yet.
0:15:09 > 0:15:10SCRATCHING
0:15:10 > 0:15:12So, can you hear that?
0:15:13 > 0:15:17It will make a lighter sound, a tinklier sound, when it's dry.
0:15:17 > 0:15:20And I'm checking it, looking at the texture,
0:15:20 > 0:15:23and seeing whether or not it sticks to my fingers.
0:15:23 > 0:15:25The fact there are a few grains there,
0:15:25 > 0:15:28means there's a little bit of moisture left,
0:15:28 > 0:15:30so it's not quite right yet.
0:15:35 > 0:15:38So, Gareth is now going to pour it into the grinder.
0:15:38 > 0:15:43It will go through the mill and come out as a powder down below.
0:15:43 > 0:15:46I know there's a lot of corny jokes made about little bags of white
0:15:46 > 0:15:51powder, but this is ground as fine as any white powder,
0:15:51 > 0:15:53and it's probably the same price!
0:15:58 > 0:16:01When they started their first business, decades ago,
0:16:01 > 0:16:04David was keen to create jobs for the island.
0:16:04 > 0:16:06And that hasn't changed.
0:16:09 > 0:16:13These are two of our key packing team, and they're sisters.
0:16:13 > 0:16:16Our maintenance engineer is their brother, as well, so...
0:16:16 > 0:16:19- Oh, yeah. - And John nearly counts as a local.
0:16:19 > 0:16:21You've been here how many years?
0:16:21 > 0:16:2215 years, now.
0:16:22 > 0:16:26Yep. It's really important, because otherwise
0:16:26 > 0:16:28the island would get depopulated.
0:16:28 > 0:16:31There aren't that many jobs everywhere.
0:16:31 > 0:16:33And I did think we were the biggest employer in the village.
0:16:33 > 0:16:37But then I discovered there's a care home that's got 40 people
0:16:37 > 0:16:39working in it.
0:16:42 > 0:16:46David and Alison are so proud of what they've achieved on the island,
0:16:46 > 0:16:48they are endlessly keen to spread the word.
0:16:50 > 0:16:53So Alison and David, they knew that the waters in the Menai Strait here
0:16:53 > 0:16:56were particularly clean and pure, and we pay the Queen,
0:16:56 > 0:17:00or the Queen's estate, to be able to pump this water.
0:17:00 > 0:17:03You can't just walk down to the beach and pump 20,000 litres
0:17:03 > 0:17:05a day and not pay anything for it.
0:17:11 > 0:17:14Have any of you ever sat down and eaten salt before, like this?
0:17:14 > 0:17:15No. You just don't, do you?
0:17:15 > 0:17:17It's just something that you shove on your food.
0:17:17 > 0:17:20So it's a great opportunity.
0:17:20 > 0:17:23It is. Now, the middle one is our pure Halen Mon.
0:17:23 > 0:17:27When you taste that, you will taste beautiful fresh sea salt
0:17:27 > 0:17:29but without any bitter aftertaste.
0:17:34 > 0:17:39While sea salt is the gourmet choice in Wales, over 100 miles east,
0:17:39 > 0:17:43in Staffordshire, the gourmet potato is being put through its paces.
0:17:45 > 0:17:49It takes around ten acres of the humble potato
0:17:49 > 0:17:52to make one million bags of crisps.
0:17:53 > 0:17:55It's a sophisticated process now,
0:17:55 > 0:17:57but when Anthony and Rebecca started out,
0:17:57 > 0:17:59there wasn't a machine in sight.
0:18:01 > 0:18:04Literally started off making them in the kitchen,
0:18:04 > 0:18:06just with Becky's mandolin,
0:18:06 > 0:18:08and then just trying to physically see
0:18:08 > 0:18:10if people liked the taste of them.
0:18:10 > 0:18:14Then I bought a food processor, then we did some more trial work.
0:18:15 > 0:18:17And then people liked it, so then we've gone and bought
0:18:17 > 0:18:19this bit of kit here.
0:18:22 > 0:18:25People can't believe that it's all done here, on the farm.
0:18:25 > 0:18:28They presume that they are made elsewhere.
0:18:28 > 0:18:29But the whole thing is here.
0:18:29 > 0:18:32So.... Yeah, food miles are zero.
0:18:37 > 0:18:40So, straight from the field, washed,
0:18:40 > 0:18:41straight up the conveyor.
0:18:41 > 0:18:43The really big ones we have to chop,
0:18:43 > 0:18:45because they're far too big to go into a crisp packet.
0:18:45 > 0:18:48And then they're going straight through this crisp slicer here.
0:18:48 > 0:18:50At the same time, we are washing the starch off them,
0:18:50 > 0:18:53so they're a bit of a lighter crisp.
0:18:53 > 0:18:56Just check the thickness on the potatoes themselves,
0:18:56 > 0:18:58make sure they are the right thickness.
0:18:58 > 0:19:02So, you can see, a nice pink skin from the Lady Rosetta.
0:19:02 > 0:19:04That is field to plate.
0:19:04 > 0:19:06Or, field to bag, shall we say.
0:19:07 > 0:19:11Once sliced, they are fried in their rapeseed oil
0:19:11 > 0:19:12for around three minutes.
0:19:13 > 0:19:16Give it a nice little stir, keep them going,
0:19:16 > 0:19:19just in case there's any ones that don't like being fried.
0:19:22 > 0:19:26We just give them a little bit of a shake on the shaking table,
0:19:26 > 0:19:27to knock any excess oil off them.
0:19:27 > 0:19:30Rapeseed oil is obviously very low in saturated fats.
0:19:30 > 0:19:31So these will actually be...
0:19:31 > 0:19:33They're not a health food, but they're certainly lower
0:19:33 > 0:19:35in saturated fat than normal crisps.
0:19:40 > 0:19:42It's been a difficult few years
0:19:42 > 0:19:46building their farm back into a thriving business.
0:19:46 > 0:19:50It's been a challenge, I have to say. If I knew then what I know now,
0:19:50 > 0:19:52maybe I might not have done it.
0:19:54 > 0:19:56Second-hand kit, old machinery.
0:19:56 > 0:20:00Everything anybody will ever tell you about starting a business from
0:20:00 > 0:20:03scratch. Finding the customers... Cos we started from zero.
0:20:03 > 0:20:06We didn't buy a brand, we created a brand.
0:20:06 > 0:20:09This has been a hard path to make work.
0:20:11 > 0:20:14I went into the pub the other day, I saw someone buying a packet of
0:20:14 > 0:20:16crisps and sitting down and drinking a pint and eating them.
0:20:16 > 0:20:19It was just quite funny seeing something you'd made.
0:20:19 > 0:20:21And they're obviously enjoying them.
0:20:21 > 0:20:24So, that was nice. If you can get a crisp in somebody's mouth,
0:20:24 > 0:20:25then they realise they're different.
0:20:25 > 0:20:27And that's our biggest challenge.
0:20:34 > 0:20:36To help them meet the challenge,
0:20:36 > 0:20:38the families are going to this year's
0:20:38 > 0:20:42Speciality Fine Food Fair at London's Olympia Exhibition Hall.
0:20:43 > 0:20:46Tomorrow, the fair will open its doors and this hall
0:20:46 > 0:20:52will be filled with some of the most influential buyers in the world.
0:20:52 > 0:20:55- This show is very much seen as- the - event in the calendar for the fine
0:20:55 > 0:20:57food industry here, in the UK.
0:20:57 > 0:21:00We see genuine food innovation, and that is why people love
0:21:00 > 0:21:02coming to see what is new, what is on-trend
0:21:02 > 0:21:05and what is going to be the next big thing.
0:21:11 > 0:21:13Back in Staffordshire,
0:21:13 > 0:21:15Anthony is risking all on a range of new products
0:21:15 > 0:21:18that they hope will whip up some attention at the fair.
0:21:21 > 0:21:23This is my gamble for this year, the fava beans.
0:21:23 > 0:21:25So they're British broad beans,
0:21:25 > 0:21:27they're roasted with their skins off.
0:21:27 > 0:21:29We've got three flavours.
0:21:29 > 0:21:31So I'm packing in for the sweet chilli that's won an award.
0:21:31 > 0:21:34But a lot of other people like just the plain salted ones.
0:21:35 > 0:21:38And then also we're doing a wasabi pea.
0:21:38 > 0:21:41One of the main reasons we're going to the Fine Food show is actually to
0:21:41 > 0:21:43get this product out there.
0:21:43 > 0:21:46I'm hoping for big things for these. These are really on-trend,
0:21:46 > 0:21:47nice and high in protein,
0:21:47 > 0:21:48and they're really good for you.
0:21:52 > 0:21:57Before their trip to London, a quick family meeting is needed,
0:21:57 > 0:21:59over tea and cake, to talk tactics.
0:22:01 > 0:22:06Can we have a bit of a plan for the weekend, then?
0:22:06 > 0:22:07We've obviously won those two awards,
0:22:07 > 0:22:10so hopefully that will be good for the peas and beans.
0:22:10 > 0:22:12Those are the ones we got an award with.
0:22:16 > 0:22:17As you know, I'm not a curry man.
0:22:17 > 0:22:20They're not actually curry, Dad, they're sweet chilli.
0:22:20 > 0:22:21I know, but I'm not...
0:22:21 > 0:22:24- You're not into spicy.- No, I'm not.
0:22:24 > 0:22:27There's one flavour I wanted to do, so I've been proved right,
0:22:27 > 0:22:29cos they won an award, again.
0:22:29 > 0:22:31Yes, I was opposed to them.
0:22:31 > 0:22:33- Thank you.- So...- There you go,
0:22:33 > 0:22:34- you see?- Yeah.
0:22:38 > 0:22:42In Wales, Alison and David also have a whole range of products to
0:22:42 > 0:22:46take to the show, including one of their more eccentric ideas -
0:22:46 > 0:22:47smoked water.
0:22:49 > 0:22:53It was a casual conversation with a very famous chef, said,
0:22:53 > 0:22:57"I want to get a smoky flavour into my risotto,
0:22:57 > 0:22:59"would you mind smoking some water for me?"
0:22:59 > 0:23:03It has taken off, and it's now in all sorts of things.
0:23:03 > 0:23:06You can take this smoked water and add a little of it to ice cubes
0:23:06 > 0:23:10and then, if you're having a tequila or a cocktail,
0:23:10 > 0:23:11as the ice cube melts,
0:23:11 > 0:23:13you get a smoky aroma.
0:23:16 > 0:23:20It's hard to imagine how or where you might make smoked water,
0:23:20 > 0:23:21but David's found a method.
0:23:24 > 0:23:25You can see the smoke.
0:23:25 > 0:23:27Come and see what's at the bottom of it.
0:23:27 > 0:23:31Production manager Ronan doesn't always trust David
0:23:31 > 0:23:33when it comes to the smoking equipment.
0:23:33 > 0:23:36I always tell David, "Do not open the door."
0:23:36 > 0:23:39It's like a souffle - once you've opened it, that's it.
0:23:39 > 0:23:41That day's production is finished.
0:23:46 > 0:23:49I think you'll agree, there is a bit of smoke there.
0:23:49 > 0:23:52Well done, David, thank you.
0:23:52 > 0:23:54So that's set him back two hours,
0:23:54 > 0:23:58cos all this smoke should be going into the water.
0:24:01 > 0:24:04After months of hard work and planning,
0:24:04 > 0:24:08the families are ready to take on the international competition that
0:24:08 > 0:24:09awaits them in London.
0:24:10 > 0:24:13Hopefully, people like these peas and beans now.
0:24:13 > 0:24:16I hope so. Hopefully we can get them into a few coffee chains.
0:24:16 > 0:24:19Yeah. Fingers crossed. Maybe an airline would be nice.
0:24:19 > 0:24:21An airline would be very nice.
0:24:23 > 0:24:27The Speciality Food show, for me, is my favourite trade show.
0:24:27 > 0:24:29It's great. And we always come away
0:24:29 > 0:24:31with one or two new customers as well.
0:24:31 > 0:24:34There are now quite a few salt companies around Britain,
0:24:34 > 0:24:36and we need to keep ahead of the game.
0:24:43 > 0:24:45Hopefully, we'll have a good show.
0:24:56 > 0:25:00Today is the 18th annual Speciality Fine Food Fair.
0:25:02 > 0:25:07The Olympia Exhibition Hall's 150,000-square-foot arena
0:25:07 > 0:25:11will house just over 700 artisan food producers,
0:25:11 > 0:25:15showing to buyers from all over the world.
0:25:15 > 0:25:19This is the one place where they can see the biggest array
0:25:19 > 0:25:22of new products coming into the fine food market.
0:25:22 > 0:25:25There is nowhere else that they can do that in this country.
0:25:26 > 0:25:29It's one of the most respected events
0:25:29 > 0:25:31on the food producers' calendar.
0:25:31 > 0:25:34And the range of products on show is jaw-dropping.
0:25:36 > 0:25:39Speciality Fine Food show, for me, is really unique.
0:25:39 > 0:25:40It's lots of small producers.
0:25:40 > 0:25:43It's almost the great and good, if you like, of the industry.
0:25:43 > 0:25:45This is not about mass production,
0:25:45 > 0:25:47this is about little producers
0:25:47 > 0:25:49really making something they're proud of.
0:25:49 > 0:25:51You can get so excited. You can walk round the whole showroom
0:25:51 > 0:25:53with a massive smile on your face,
0:25:53 > 0:25:55just by seeing some of the products you can get here.
0:26:04 > 0:26:08It's nine o'clock, and the farmers are busy with last-minute touches
0:26:08 > 0:26:10to their all-important stands.
0:26:11 > 0:26:13They know that, over the next 24 hours,
0:26:13 > 0:26:17opportunity could be around every corner.
0:26:17 > 0:26:19It's a great place to spot new trends.
0:26:19 > 0:26:23Anyone in the world could be turning up here - could be any celebrity,
0:26:23 > 0:26:28could be a huge range. Something new will happen, something unexpected.
0:26:29 > 0:26:31We love it, I wouldn't miss it for the world.
0:26:33 > 0:26:34Across the hall,
0:26:34 > 0:26:39Anthony and Rebecca know the secret to success is to get those tasting
0:26:39 > 0:26:41- bowls out.- Peas and beans are new,
0:26:41 > 0:26:45so I would quite like to find a nice decent-sized customer for that.
0:26:47 > 0:26:50Taste Of Game, nobody's really seen it in the speciality market,
0:26:50 > 0:26:53so we'll hopefully find a customer for that.
0:26:53 > 0:26:57And a chain looking for a change would be nice.
0:26:57 > 0:26:59It would be lovely if they came to us and said hello.
0:27:01 > 0:27:03I'll do the talking, Becky will do the writing.
0:27:03 > 0:27:04I'll do the writing -
0:27:04 > 0:27:07Anthony has a habit of taking notes that nobody can read when they get
0:27:07 > 0:27:08- back to the office.- Right.
0:27:08 > 0:27:12Everybody says they think I'm a doctor cos my writing's so terrible.
0:27:15 > 0:27:17Expectations are high.
0:27:17 > 0:27:20The general public is not admitted to this event,
0:27:20 > 0:27:23so everyone could be a potential buyer.
0:27:25 > 0:27:28It's great just to have a really intense few days,
0:27:28 > 0:27:31where you are literally just nattering,
0:27:31 > 0:27:34either to customers or to suppliers.
0:27:34 > 0:27:37You come back full. Yeah, it's good.
0:27:38 > 0:27:41This year, we are launching two new ranges of product.
0:27:41 > 0:27:44We know that all the right people from the industry
0:27:44 > 0:27:45come through these doors.
0:27:45 > 0:27:49Otherwise, you have to go and visit everyone individually,
0:27:49 > 0:27:51and that takes a lot more time.
0:27:53 > 0:27:57Coming to a show like this, for me, is invaluable. It really is.
0:27:57 > 0:28:00Here, we will meet the type of buyers that we need.
0:28:00 > 0:28:02I can't imagine my business
0:28:02 > 0:28:04thriving if I didn't come to shows like this.
0:28:14 > 0:28:17At ten on the dot, the doors are unlocked.
0:28:23 > 0:28:25We've come to the Speciality Fine Food Fair
0:28:25 > 0:28:28because we change our menu every six months, and we are coming up to the
0:28:28 > 0:28:31next menu change, so we want to find, you know, the best stuff,
0:28:31 > 0:28:33preferably local.
0:28:33 > 0:28:36So, yeah, we're just going to see what we can find today.
0:28:36 > 0:28:37Has everyone under one roof -
0:28:37 > 0:28:39you can just go from
0:28:39 > 0:28:43the Cotswolds to Spain to Turkey, or something, in five minutes.
0:28:43 > 0:28:44So, it's great for that.
0:28:48 > 0:28:50We've come to the fair today
0:28:50 > 0:28:51to look for speciality foods,
0:28:51 > 0:28:55snacks and accompaniments to our dinner-of-the-month boxes.
0:28:55 > 0:28:57The choice here is fantastic. So, yeah, we can't wait
0:28:57 > 0:29:01to get stuck in and start tasting and start eating some fine foods.
0:29:06 > 0:29:07Over at the salt stand,
0:29:07 > 0:29:10David is already pushing his smoked water.
0:29:10 > 0:29:14If you just smell the product that we did for Heston...
0:29:14 > 0:29:17He wanted to get smokiness into risotto,
0:29:17 > 0:29:19and then, having done it with that,
0:29:19 > 0:29:21we took it to food manufacturers.
0:29:21 > 0:29:24That is a really good... That is a really nice smell.
0:29:24 > 0:29:29Like most farmers, getting the family involved is a priority.
0:29:29 > 0:29:32Alison and David's daughter, Jess, is happy to help.
0:29:32 > 0:29:35That one is with nine organic spices,
0:29:35 > 0:29:39and it's based on an old meat preservation recipe, a French one.
0:29:39 > 0:29:41And today, they also have the talents
0:29:41 > 0:29:43of their new sales manager, Sue.
0:29:44 > 0:29:47I would suggest, if you like tomatoes,
0:29:47 > 0:29:50is to bite into one of these beautiful home-grown tomatoes
0:29:50 > 0:29:52and then put a tiny bit of salt on.
0:29:52 > 0:29:53So any one you want to particularly try...
0:29:53 > 0:29:58Sue is our first sales manager, and she has been with us for...
0:29:58 > 0:30:00I'm going to put those at the back, if that's OK.
0:30:00 > 0:30:04She has been with us for a month. She hasn't really been out much,
0:30:04 > 0:30:06has she? She has been in Wales,
0:30:06 > 0:30:08learning the ropes about the business,
0:30:08 > 0:30:10learning the products, and so on,
0:30:10 > 0:30:13so I had to test her yesterday as to which was which
0:30:13 > 0:30:16and how many different grades we do the flakes in
0:30:16 > 0:30:18and that kind of thing.
0:30:18 > 0:30:20She did very well, very well indeed.
0:30:20 > 0:30:22If you've got a business card,
0:30:22 > 0:30:25then I can send you all the information on the pack sizes.
0:30:25 > 0:30:28- OK, I'll send you all the information.- Yes, please.
0:30:28 > 0:30:30- All right.- Thanks.- Thank you. Thanks.
0:30:30 > 0:30:33This is my first time at Speciality Food Fair.
0:30:33 > 0:30:36I think with Alison and David, they are personable,
0:30:36 > 0:30:39they are very dynamic and I think I'll be working very close to them
0:30:39 > 0:30:41because they obviously have
0:30:41 > 0:30:44a way that they want to grow that business.
0:30:44 > 0:30:46I love the product, and in particular,
0:30:46 > 0:30:48something like the vanilla salt,
0:30:48 > 0:30:50I can't eat ice cream without it.
0:30:50 > 0:30:52And with the pure salt,
0:30:52 > 0:30:55I can't, you know, cook any meat without it.
0:30:55 > 0:30:57And I've even found now that even if I go to a restaurant,
0:30:57 > 0:31:02I have to keep a Pinch Me tin with me, because I can't use normal salt.
0:31:02 > 0:31:06With the stand set up and work piling up in Wales,
0:31:06 > 0:31:08David is ready to head home.
0:31:11 > 0:31:16So, this is our baby that we've run for 21 years, and I wouldn't be
0:31:16 > 0:31:20leaving unless I was completely happy that the sales team,
0:31:20 > 0:31:23they're going to really do a fantastic job there.
0:31:23 > 0:31:25Take care.
0:31:25 > 0:31:27- OK. Good luck.- Thank you.
0:31:27 > 0:31:28I have every confidence.
0:31:30 > 0:31:31- Bye, David.- Bye, then.
0:31:35 > 0:31:37The hall is filling up.
0:31:38 > 0:31:42Anthony has got his work cut out encouraging customers
0:31:42 > 0:31:44to sample his crisps.
0:31:44 > 0:31:47- Can I interest anybody in a crisp for breakfast?- A bit early.
0:31:47 > 0:31:50A bit too early? Never too early for a crisp!
0:31:52 > 0:31:55Would you like to try a proper crisp?
0:31:55 > 0:31:57Oh, why not? That sounds good, yeah.
0:31:57 > 0:31:58I'll turn that up the right way.
0:32:01 > 0:32:05They are not quite as hard on your mouth as a normal crisp.
0:32:05 > 0:32:07- Really great flavour as well. - You like it?
0:32:07 > 0:32:09If you don't mind sending us some distributor pricing...
0:32:09 > 0:32:11- OK, yeah.- That would be great.
0:32:11 > 0:32:13Yeah, fantastic. Yeah, good.
0:32:13 > 0:32:19Success with the crisps, but Anthony really needs to push the new bean range.
0:32:19 > 0:32:21Peas and beans, they any interest to you?
0:32:21 > 0:32:23Erm... I'll see the pricing,
0:32:23 > 0:32:27- but I don't do a lot of these things.- OK.- Nice to meet you, anyway.
0:32:27 > 0:32:29- And you.- Take care.- Thanks a lot.
0:32:29 > 0:32:33That guy was their international distributor,
0:32:33 > 0:32:35so he has asked for prices,
0:32:35 > 0:32:38so that's a good start, anyway. So hopefully, fingers crossed,
0:32:38 > 0:32:41we'll see what we can do with him over the next week or two.
0:32:44 > 0:32:47As the morning flies by, the hall is buzzing,
0:32:47 > 0:32:49and it becomes obvious that our farmers
0:32:49 > 0:32:51are not the only close-knit business around.
0:32:53 > 0:32:55Joe & Seph's was started by my dad, Joseph,
0:32:55 > 0:32:57myself, my brother and my mum -
0:32:57 > 0:32:59proper family business. Which is a really nice dynamic.
0:32:59 > 0:33:01We all look after different areas of the business.
0:33:01 > 0:33:04My dad is behind us, hopefully selling, doing some work.
0:33:04 > 0:33:08To be able to see your sons every day, it's absolutely wonderful.
0:33:09 > 0:33:13And, I think the thing that still gives me a high
0:33:13 > 0:33:15is when someone new comes along
0:33:15 > 0:33:17and tries the popcorn, is just watching their face.
0:33:22 > 0:33:27We are a small family business that makes chocolate bars, essentially.
0:33:27 > 0:33:29I don't trust anyone that says they don't like chocolate.
0:33:29 > 0:33:32It's an easy business to be in, really, so...
0:33:36 > 0:33:39While Alison is working the room, meeting other producers,
0:33:39 > 0:33:43she suddenly spots a familiar face in the crowd.
0:33:43 > 0:33:45Hello. How are you?
0:33:45 > 0:33:47- Lovely to see you. - Haven't seen you for ages.
0:33:47 > 0:33:49- Oh, ten years.- Ten years?
0:33:49 > 0:33:51Look at all these products you've brought out!
0:33:51 > 0:33:53I know, it's fantastic. Hi, I don't think we've met.
0:33:53 > 0:33:55- This is my daughter. - Very nice to meet you.
0:33:55 > 0:33:57We've just bought a business, actually.
0:33:57 > 0:33:59- So we're interested.- Oh, wow!
0:33:59 > 0:34:00What sort of business?
0:34:00 > 0:34:02- Deli and cafe.- Fantastic!
0:34:03 > 0:34:08Alison now has the chance to turn an old friend into a new client.
0:34:12 > 0:34:13That's really good.
0:34:13 > 0:34:16- Oh, that's good.- Did you say these were home-grown?
0:34:16 > 0:34:17They are home-grown.
0:34:17 > 0:34:19And what's even better about them
0:34:19 > 0:34:22- is we grow them in an old telephone box at work.- Oh, you haven't?
0:34:22 > 0:34:24We have.
0:34:24 > 0:34:27Tomato-red telephone box, yeah.
0:34:27 > 0:34:29So that's quite fun.
0:34:29 > 0:34:31So there's our card. We'll put an order in.
0:34:31 > 0:34:33The deal is sealed.
0:34:33 > 0:34:35Another card in her hand.
0:34:36 > 0:34:39So we're actually going to use that on our tables,
0:34:39 > 0:34:41in our, like, coffee shop-cum-bistro,
0:34:41 > 0:34:42so that people can try it, and then...
0:34:42 > 0:34:46- And also buy it off the shelf. - Hopefully, buy it off the shelf.
0:34:46 > 0:34:48- Thank you very much. - Well, we'll be talking more now!
0:34:48 > 0:34:51We will. That's lovely. That's lovely.
0:34:51 > 0:34:53And it won't be another ten years, I hope.
0:34:53 > 0:34:56- Oh, gosh, I'll probably be dead by then!- Don't say that!
0:34:56 > 0:34:58If you eat this, it'll preserve you.
0:35:00 > 0:35:02I'm very excited to be working with her again.
0:35:02 > 0:35:04She's such a lovely woman, isn't she?
0:35:04 > 0:35:06We've known her for a long, long time
0:35:06 > 0:35:08and sort of lost touch with her.
0:35:08 > 0:35:10And... And then one thing we can do,
0:35:10 > 0:35:13which we've done specifically for her,
0:35:13 > 0:35:18is we will tailor an opening order for her, which will be way,
0:35:18 > 0:35:20way below the minimum that we would normally do.
0:35:20 > 0:35:24Because, you know, we want to encourage small start-ups.
0:35:30 > 0:35:33It's all about landing the best deals.
0:35:33 > 0:35:37And across the Food Fair, everyone is going all out to sell.
0:35:40 > 0:35:42That's a jalapeno, they are quite hot.
0:35:44 > 0:35:47- Tiny bit.- OK!
0:35:47 > 0:35:49- This one has just won a Great Taste Award for this show, as well.- OK.
0:35:49 > 0:35:53Anthony and Rebecca are gathering some solid leads.
0:35:53 > 0:35:56I think they go quite well in coffee shops.
0:35:56 > 0:36:00They're not artisan, but they are towards artisan.
0:36:01 > 0:36:05Their luck is in, when the owners of a busy tourist attraction not far
0:36:05 > 0:36:08from their farm decide to place a big order.
0:36:08 > 0:36:12So I'm Sabrina, I'm from Wistow Maze.
0:36:12 > 0:36:15With 20,000 visitors coming through our doors,
0:36:15 > 0:36:17we love the idea of supporting other local farmers.
0:36:17 > 0:36:20At the end of the day, we are farmers at heart,
0:36:20 > 0:36:25so it's all about bringing that community together.
0:36:25 > 0:36:28- Jalapeno. Yeah, yeah. - I like that one.
0:36:28 > 0:36:31I saw the jalapeno crisps, for me, it's just a different flavour.
0:36:31 > 0:36:33Quite different from all your cheese and onion, salt and vinegar.
0:36:33 > 0:36:36And, yeah, they had the... What was it? Pheasant crisps?
0:36:36 > 0:36:38- Pheasant and the grouse. - Grouse crisps.
0:36:38 > 0:36:39That's what I found really interesting.
0:36:39 > 0:36:42Is you've got those traditional British flavours,
0:36:42 > 0:36:44- which you don't often see with crisps.- Yeah, definitely.
0:36:44 > 0:36:47- I thought, "Why not? Let's give them a go."- No, definitely.
0:36:49 > 0:36:52Yes, it's picking up now everyone's had some lunch,
0:36:52 > 0:36:55and they're probably thinking about going home, thinking they've got
0:36:55 > 0:36:58to get to work a bit harder and find some more good leads.
0:36:58 > 0:37:01But we've had three or four in the last half hour, which has been nice.
0:37:04 > 0:37:06Over on the salt stand,
0:37:06 > 0:37:09the conversation has turned to sweeter things.
0:37:10 > 0:37:13Certainly for ice cream, I would recommend the vanilla.
0:37:13 > 0:37:15- Would you like to try some? - If I can, yeah.
0:37:15 > 0:37:17So just try that.
0:37:18 > 0:37:20Salted caramel is something we get asked for
0:37:20 > 0:37:22a lot.
0:37:22 > 0:37:26I've never done it yet cos I've not found the right product that I've
0:37:26 > 0:37:27felt is worthy of our ice cream.
0:37:27 > 0:37:29You really do get the vanilla...
0:37:29 > 0:37:31- You really do.- ..come through, yeah. - And of course, that,
0:37:31 > 0:37:34on the top of ice cream, obviously you wouldn't use a lot...
0:37:34 > 0:37:36Or even if you use that as an ingredient,
0:37:36 > 0:37:40- I think it would be a great addition to your product.- Yeah.
0:37:42 > 0:37:43OK, fantastic.
0:37:43 > 0:37:46Tasting the Halen Mon today was really interesting.
0:37:46 > 0:37:49It would be something I'd be quite keen to pursue, maybe.
0:37:49 > 0:37:53Oh, hello, Kelly, nice to meet you.
0:37:53 > 0:37:54Sue is finding her stride,
0:37:54 > 0:37:59gathering more business cards for Alison's magic contacts book.
0:37:59 > 0:38:01It is filling up. It's filling up with new people,
0:38:01 > 0:38:03but also, as I say, with...
0:38:03 > 0:38:06I should also say that Mum has one of these books for every single show
0:38:06 > 0:38:08that we've ever done,
0:38:08 > 0:38:11and it's such an impressive filing system because if you go back,
0:38:11 > 0:38:14and, for example, working with Green & Black's,
0:38:14 > 0:38:17- you found the first business card that they gave to us.- I did.
0:38:17 > 0:38:18When was it, ten years ago?
0:38:18 > 0:38:22- Yeah.- And it was just in her filing system, in her shelf, and she could
0:38:22 > 0:38:23find it straightaway.
0:38:23 > 0:38:25I was so impressed with that.
0:38:30 > 0:38:32The day is coming to a close.
0:38:32 > 0:38:34Just time for one more deal.
0:38:34 > 0:38:37A garlic farmer from the Isle of Wight
0:38:37 > 0:38:38is looking for a partner.
0:38:38 > 0:38:40Crisps could be perfect.
0:38:40 > 0:38:44- Good, good, good, good. The crisp man returning.- Yeah, yeah, yeah.
0:38:45 > 0:38:49- So, how are we going to do it?- What we could do is maybe put the garlic
0:38:49 > 0:38:50farm on that panel there.
0:38:50 > 0:38:52So it would be under our brand, so to speak,
0:38:52 > 0:38:56but you would still get your...get the Garlic Farm bit in.
0:38:56 > 0:38:58- Yeah, yeah.- Like that, as a sticky on.
0:38:59 > 0:39:02- So you do a proper sort of collaboration?- Yeah.
0:39:02 > 0:39:05The team back at the farm had always had the idea for crisps, like,
0:39:05 > 0:39:06"Oh, we need crisps, we need crisps."
0:39:06 > 0:39:09We are excited on how we might be able to collaborate,
0:39:09 > 0:39:11doing some really garlicky crisps, which would be fun.
0:39:11 > 0:39:15- All right, mate, I'm going to get back to the stand. - Excellent. Thanks a lot.- Bye.
0:39:18 > 0:39:19Yum.
0:39:22 > 0:39:25With the promise of some big deals for the crisps,
0:39:25 > 0:39:28it's the perfect time to sample some local beer.
0:39:28 > 0:39:31Thank you. Are you giving me another one?
0:39:31 > 0:39:34Thanks very much. If you'd like to come over to Just Crisps,
0:39:34 > 0:39:36maybe we can do business together.
0:39:36 > 0:39:38- What do you like?- Cheese and onion.
0:39:38 > 0:39:41Yeah? We've got some pheasant, some grouse...
0:39:41 > 0:39:43Cheese and onion.
0:39:43 > 0:39:45Cheese and onion, OK. See you in a minute.
0:39:50 > 0:39:52Where have you found this from?
0:39:52 > 0:39:54The Welsh stand.
0:39:54 > 0:39:55Yeah, they export it to Japan.
0:39:55 > 0:39:58But he wants some cheese and onion crisps in exchange.
0:39:58 > 0:40:01- LAUGHS:- Oh, does he? Yeah, it's a fair swap.
0:40:02 > 0:40:04It's a long day when you've been
0:40:04 > 0:40:05standing on your feet all day, isn't it?
0:40:05 > 0:40:08Yeah, but then you'll go and network for the next two hours and start
0:40:08 > 0:40:10talking nonsense.
0:40:11 > 0:40:13I have about two hours.
0:40:14 > 0:40:16He will, he goes and stands in the pub,
0:40:16 > 0:40:19drinks too much and then this is when he starts repeating himself.
0:40:21 > 0:40:23I'll go and take my friend some crisps.
0:40:23 > 0:40:25Right.
0:40:25 > 0:40:26Bring another one back.
0:40:29 > 0:40:33Anthony may have to watch out for that hangover because the hard work
0:40:33 > 0:40:35continues tomorrow.
0:40:35 > 0:40:38But for now, the farmers can enjoy a job well done.
0:40:38 > 0:40:41- We've had some cracking...- Yeah, we've met some interesting people.
0:40:41 > 0:40:43- Good leads.- Very good leads
0:40:43 > 0:40:46from abroad and from home, which is always nice.
0:40:46 > 0:40:47A lot of it is about luck, isn't it?
0:40:47 > 0:40:51It is about who walks in and whether you're there at the right time.
0:40:51 > 0:40:53And that's one of the reasons I value you being there,
0:40:53 > 0:40:55because you're a bit of young glamour,
0:40:55 > 0:40:58- if I can put it like that. - That's how I look at myself,
0:40:58 > 0:41:00as very glamorous!
0:41:00 > 0:41:02Found it really interesting, end of a big day.
0:41:02 > 0:41:04When I get back to the hotel tonight,
0:41:04 > 0:41:07the feet are going to get soaked and I'm probably going to celebrate a
0:41:07 > 0:41:09good day with a glass of prosecco.
0:41:12 > 0:41:15I think we've had a really good day. Got a lot of interest from some nice
0:41:15 > 0:41:17big customers and some nice little ones as well.
0:41:17 > 0:41:21We've probably taken details from 30 or 40 customers today,
0:41:21 > 0:41:24and if we can convert a third of those, I think we'd be happy.
0:41:30 > 0:41:33Both farming families have overcome adversity,
0:41:33 > 0:41:38putting their hearts and souls into making their products world-class.
0:41:38 > 0:41:42Our salt has gone from farmhouse to White House!
0:41:42 > 0:41:44Thanks to their farms back home,
0:41:44 > 0:41:48they've been able to show off their produce with pride.
0:41:48 > 0:41:50- Come on, girls. - HE WHISTLES
0:41:50 > 0:41:51Come on, boys.
0:41:53 > 0:41:54They have pulled together...
0:41:54 > 0:41:55We have our moments, don't we?
0:41:55 > 0:41:57- We do.- Yeah.
0:41:57 > 0:42:00..and are looking forward to a tasty future.
0:42:02 > 0:42:06I'd like us to look a little bit less country farmer,
0:42:06 > 0:42:08a little bit more dynamic,
0:42:08 > 0:42:11but a mixture of the two, but...
0:42:15 > 0:42:17I think it's been a successful day.
0:42:17 > 0:42:19- Yeah.- It's certainly be really enjoyable,
0:42:19 > 0:42:21and you can't ask for better than
0:42:21 > 0:42:23a glass of Welsh cider, can you, at the end of the day?
0:42:23 > 0:42:27- Absolutely.- I think we should go and join the others, don't you?
0:42:27 > 0:42:29- Yeah.- OK. Iechyd da! - Do you want a hand down?
0:42:34 > 0:42:35Can I have my bottle, please?
0:42:37 > 0:42:38Thank you.
0:42:39 > 0:42:41Come on, my darling.
0:42:42 > 0:42:44We'll hold hands together.
0:42:44 > 0:42:45I can't hold your hand.
0:42:45 > 0:42:46That's ridiculous behaviour.
0:42:46 > 0:42:49HE CHUCKLES