0:00:02 > 0:00:03Across the country,
0:00:03 > 0:00:07thousands of farming families work tirelessly around the clock.
0:00:08 > 0:00:10Bring them up, Isabel. Well done.
0:00:11 > 0:00:12Here they come.
0:00:12 > 0:00:14Shake it, baby. Shake it.
0:00:14 > 0:00:17- But there's one day each year... - Come on, girl. Up you go.
0:00:17 > 0:00:20..when they get to leave the daily routine behind.
0:00:20 > 0:00:21Yoo-hoo!
0:00:22 > 0:00:24These are show days.
0:00:24 > 0:00:26Welcome to the Pembrokeshire County Show.
0:00:26 > 0:00:29When they come together as a community...
0:00:29 > 0:00:30Salute!
0:00:30 > 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 > 0:00:40And 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 > 0:00:47I got first!
0:00:48 > 0:00:50And 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.
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!
0:01:13 > 0:01:18As a nation of food lovers, we're constantly seeking out new flavours.
0:01:18 > 0:01:21Just squash this stuff to within an inch of its life.
0:01:21 > 0:01:23This appetite is a lifeline
0:01:23 > 0:01:26for thousands of farmers across the country,
0:01:26 > 0:01:30as they seek out ways to satisfy our palates.
0:01:30 > 0:01:31Hi, girls!
0:01:31 > 0:01:35Farmers-turned-gin-distillers Tom and Tina Warner
0:01:35 > 0:01:38and free-range egg producer Rebecca Tonks
0:01:38 > 0:01:41are both getting ready to launch new high-end products
0:01:41 > 0:01:45at one of the most prestigious food events in the world -
0:01:45 > 0:01:47London's Speciality Food Fair.
0:01:49 > 0:01:52Success here could make or break their business.
0:01:53 > 0:01:55Oh, my God, I'm covered.
0:02:06 > 0:02:10In the heart of the Northamptonshire countryside
0:02:10 > 0:02:12is a 140-acre livestock farm
0:02:12 > 0:02:15which has belonged to the Warner family since the 1950s.
0:02:19 > 0:02:20Here.
0:02:21 > 0:02:24Starting his herd at the age of 17,
0:02:24 > 0:02:28Ben has spent his entire working life on the farm.
0:02:28 > 0:02:30Look at that, years of experience.
0:02:30 > 0:02:31He knows just what to do.
0:02:33 > 0:02:36While his son, Tom, intends to be the third generation
0:02:36 > 0:02:38to work this land.
0:02:38 > 0:02:40Right, we're all fading.
0:02:40 > 0:02:42- OK.- And then come back...
0:02:42 > 0:02:44If we could, cos I've got to get this distillation on,
0:02:44 > 0:02:46so we need to go and get that done.
0:02:46 > 0:02:49Well, we'll do it. Whatever you say, you're in charge.
0:02:49 > 0:02:51You're in charge!
0:02:51 > 0:02:55The eternal transition of power at the farm.
0:02:55 > 0:02:56TOM CHUCKLES
0:02:56 > 0:02:59- OK?- Let's get going, then.- Yeah.
0:03:06 > 0:03:11Tom's wife, Tina, is also a farmer's daughter, and as so often happens,
0:03:11 > 0:03:13they met at agricultural college.
0:03:15 > 0:03:19I literally... I was walking across to the bar, to go to the bar,
0:03:19 > 0:03:23and sort of crossed paths and I was like, "How you doin'?"
0:03:23 > 0:03:25And she completely ignored me.
0:03:25 > 0:03:28No, there was a spark, but I was playing cool.
0:03:31 > 0:03:34At our wedding, we took soil from both our farms
0:03:34 > 0:03:37and merged them into... You know, together.
0:03:37 > 0:03:40- The priest actually blessed them together.- It was awesome.
0:03:40 > 0:03:41As he held the bowl up,
0:03:41 > 0:03:44the sunlight poured in through the windows at the back.
0:03:44 > 0:03:47It was like this magical... Aaaah...
0:03:47 > 0:03:50- ..moment of the soils being mixed. - Yeah.
0:03:53 > 0:03:57For the last 60 years, the family has traded in cattle.
0:03:57 > 0:04:01Known as a finishing farm, they're not breeders.
0:04:01 > 0:04:06Instead, they buy young cows to fatten up and then sell on when
0:04:06 > 0:04:07they are ready for market.
0:04:07 > 0:04:11- See these Belgian blue beasts here? - Yeah.- Done well.
0:04:11 > 0:04:13I think they came off the Isle of Wight.
0:04:13 > 0:04:15- Did they really?- Mm-hm.
0:04:15 > 0:04:19However, in recent years, it's been getting harder to make a living
0:04:19 > 0:04:21and they've had to think of ways to diversify.
0:04:23 > 0:04:27But with this particular piece of land, things are rather complicated.
0:04:29 > 0:04:31These two fields that we are on here,
0:04:31 > 0:04:36there's lots of lumps and bumps and they're actually...
0:04:36 > 0:04:38They're Schedule Two monuments.
0:04:38 > 0:04:40They're the terraced gardens of a medieval manor house,
0:04:40 > 0:04:42so you can only graze these fields.
0:04:44 > 0:04:47Living on a historical site has its challenges.
0:04:47 > 0:04:51They can't build on or even plough the land to plant.
0:04:51 > 0:04:55So Tom came up with an ingenious idea and the family
0:04:55 > 0:04:57hasn't looked back since.
0:05:05 > 0:05:08They started a craft gin distillery.
0:05:08 > 0:05:13An idea that Tom dreamt up with fellow farmer's son, Sean Edwards.
0:05:16 > 0:05:19Sean and I had always talked about potentially setting up a business
0:05:19 > 0:05:22at some point on the family farms and we sort of said,
0:05:22 > 0:05:25"If we're ever going to do it, we're early 30s..."
0:05:25 > 0:05:26- Now's the time.- Now's the time.
0:05:26 > 0:05:29We're young, foolish, let's just get on with this.
0:05:29 > 0:05:34So we decided to make booze and it's a really sexy market to come into.
0:05:34 > 0:05:36- Yeah, that we had no idea about. - None.
0:05:40 > 0:05:43It was an idea that took them about as far from cattle farming
0:05:43 > 0:05:45as you can get.
0:05:45 > 0:05:49They would still use the farm's resources, but without touching
0:05:49 > 0:05:50the protected fields.
0:05:52 > 0:05:57The still would be housed in the farm's 200-year-old barn,
0:05:57 > 0:05:59but most importantly,
0:05:59 > 0:06:03the pure water would be drawn from their very own natural springs.
0:06:06 > 0:06:09Hundreds of years ago, these same springs
0:06:09 > 0:06:12were the source for the medieval manor that stood here.
0:06:13 > 0:06:17So what hindered their farm ultimately could become its saviour.
0:06:26 > 0:06:30Before he could launch his business, Tom needed his father's blessing.
0:06:33 > 0:06:36- Came to Dad, probably 2010, and said...- I think it was, yeah.
0:06:36 > 0:06:38"I'd like to start a business on the farm."
0:06:38 > 0:06:42What was your initial thoughts when I came to you with that?
0:06:42 > 0:06:44Fortunately for you, I've forgotten.
0:06:44 > 0:06:49No. I thought it was going to be a Mickey Mouse gimmicky thing
0:06:49 > 0:06:51and...I was wrong.
0:06:52 > 0:06:53I was wrong.
0:06:59 > 0:07:02Tina was also slow to get on board.
0:07:04 > 0:07:06I wasn't fully involved at the start.
0:07:06 > 0:07:10I wasn't around for a lot of the decisions that the lads were making.
0:07:10 > 0:07:14And it wasn't really until there was a couple of hiccups with
0:07:14 > 0:07:17cash flow and process, and you don't want to get too involved
0:07:17 > 0:07:20cos I kind of wanted to leave it to the lads, it was their thing.
0:07:20 > 0:07:22And then things started to get a little bit serious,
0:07:22 > 0:07:24and we needed a few more controls.
0:07:25 > 0:07:30For four years, the fledgling business struggled to make money.
0:07:30 > 0:07:34We just scraped everything together and literally...
0:07:34 > 0:07:37..coughed our first bottle of gin out of the still,
0:07:37 > 0:07:42with no money in the bank, no cash flow within the business,
0:07:42 > 0:07:44and it was a nightmare.
0:07:44 > 0:07:48But the couple took heart from some early industry awards as proof
0:07:48 > 0:07:50that they were doing something right.
0:07:52 > 0:07:56And dad Ben, has now become their biggest fan.
0:07:56 > 0:08:00He comes over to the distillery probably once a day to get tonic
0:08:00 > 0:08:03for the farmhouse, so he's...
0:08:03 > 0:08:04Once a week.
0:08:04 > 0:08:06TOM LAUGHS
0:08:06 > 0:08:09Unfortunately, they've got "CTCV"
0:08:09 > 0:08:11and they can see what I do.
0:08:11 > 0:08:12Yeah.
0:08:22 > 0:08:26Set in pretty countryside in the south-west of England
0:08:26 > 0:08:30is Ventonwyn Farm, Cornwall, which covers 70 acres of land.
0:08:31 > 0:08:34Rebecca Tonks live here with her family
0:08:34 > 0:08:37and 14,000 free-range chickens.
0:08:39 > 0:08:41These sprightly Lomond Browns
0:08:41 > 0:08:46and Dekalb Whites can lay 14,000 eggs a day.
0:08:46 > 0:08:48Quite a workload for a farming family.
0:08:52 > 0:08:54Rebecca has been up since dawn
0:08:54 > 0:08:58and one of the first jobs of the day is to check up on the hen houses
0:08:58 > 0:09:00before letting out the birds.
0:09:00 > 0:09:02SHE WHISTLES
0:09:02 > 0:09:04Hi, girls.
0:09:04 > 0:09:08Hello, birdies. Come on, then.
0:09:08 > 0:09:10SHE WHISTLES
0:09:10 > 0:09:11That's good, girls.
0:09:12 > 0:09:15Normally come in and just check the general welfare of the hens.
0:09:15 > 0:09:18There's quite a nice environment in here today.
0:09:18 > 0:09:23They're pretty chilled out, looking forward to escaping outside.
0:09:25 > 0:09:28The birds like to roost in the safety of the barns at night,
0:09:28 > 0:09:31before spending all day in the open air.
0:09:39 > 0:09:42The farm hasn't always produced eggs.
0:09:43 > 0:09:44Come on, girls.
0:09:46 > 0:09:50Rebecca's parents, Richard and Christine, used to be dairy farmers.
0:09:50 > 0:09:54But when market forces turned against them in the 1980s,
0:09:54 > 0:09:56they decided to explore other avenues.
0:09:58 > 0:10:01The hens started when the milk quotas came in.
0:10:01 > 0:10:04If we wanted to continue with the cows,
0:10:04 > 0:10:08we would've had to borrow to do it.
0:10:09 > 0:10:12Yes. It just didn't stack up.
0:10:12 > 0:10:16They began with a flock of 1,500 birds in 1989
0:10:16 > 0:10:19and soon realised the eggs had potential.
0:10:21 > 0:10:23It was basically a case of...
0:10:23 > 0:10:26the hens made the money and the cows made the work.
0:10:26 > 0:10:31Richard and Christine eventually sold off their herd in 2002
0:10:31 > 0:10:36to focus solely on eggs, becoming pioneers of the free-range movement.
0:10:37 > 0:10:44Free-range was in its infancy, it was a quarter of 1% of the market.
0:10:44 > 0:10:49With the benefit of hindsight, it was actually a very timely decision.
0:10:57 > 0:11:00Back at the barn, the hens have finished laying.
0:11:00 > 0:11:01SHE WHISTLES
0:11:01 > 0:11:04- Hi, girls.- And it's time to let them out for the day.
0:11:06 > 0:11:08These are the new young babies,
0:11:08 > 0:11:11they just take a little while to pluck up enough courage to come out.
0:11:15 > 0:11:17Once one of the flock is out, the rest of them are like,
0:11:17 > 0:11:19"Ah, that's all right."
0:11:19 > 0:11:21They're lovely birds.
0:11:22 > 0:11:274,000 hens pouring out into the fields is a sight to behold.
0:11:27 > 0:11:31They're certainly much more confident and ranging this week
0:11:31 > 0:11:32- than they were last week.- Yeah.
0:11:34 > 0:11:37Although farming is in Rebecca's blood,
0:11:37 > 0:11:39she hasn't always been a farmer.
0:11:39 > 0:11:41When I was 17, Dad wanted to...
0:11:41 > 0:11:43..offered me the farm.
0:11:43 > 0:11:45And I was, like, "Whoa! No way. I'm way too young.
0:11:45 > 0:11:47"I wouldn't know what to do."
0:11:47 > 0:11:50So I went away and did a few other jobs and grew up a little bit.
0:11:57 > 0:12:02But the lure of the land was too strong to resist, and in 2004,
0:12:02 > 0:12:04Rebecca returned.
0:12:04 > 0:12:06Good girls.
0:12:06 > 0:12:08I've always wanted to move back home, really,
0:12:08 > 0:12:11and just give the children the same upbringing I had.
0:12:11 > 0:12:15Beautiful girl, aren't you? Beautiful girl.
0:12:15 > 0:12:19So, we invested in the new hen house just to grow the business,
0:12:19 > 0:12:22to be able to support two families, really.
0:12:23 > 0:12:25Good girl.
0:12:27 > 0:12:30A new hen house was just the start.
0:12:30 > 0:12:33Rebecca has worked hard to expand the farm,
0:12:33 > 0:12:37bringing in new breeds and building their own packing centre.
0:12:37 > 0:12:43- She's brought lots of ideas and... - Yeah.
0:12:43 > 0:12:46..enthusiasm and...
0:12:46 > 0:12:50A totally different angle, looking at selling things, basically,
0:12:50 > 0:12:52or selling what you produce.
0:12:52 > 0:12:54Keeping up with them is the problem.
0:12:54 > 0:12:58Yes, we're moving a bit more slowly now, so...
0:12:58 > 0:13:03I quite enjoy new projects, but I think the phrase one would use is,
0:13:03 > 0:13:07"It's better to wear out than rust out"
0:13:07 > 0:13:11and we'll be doing the wearing out bit now,
0:13:11 > 0:13:13which is actually quite nice.
0:13:22 > 0:13:25Back in Northamptonshire, Tom and his father, Ben,
0:13:25 > 0:13:27are collecting water from the spring,
0:13:27 > 0:13:31as the demanding gin still runs nine times a week.
0:13:33 > 0:13:36That's...in.
0:13:40 > 0:13:42- Right.- Let's get some spring water.
0:13:44 > 0:13:45Rev it up.
0:13:45 > 0:13:47MOTOR RUNS
0:13:48 > 0:13:50Looks good.
0:13:50 > 0:13:52That's gin, that is.
0:13:52 > 0:13:53Pay attention to what you're doing.
0:13:57 > 0:13:59The legacy of this water,
0:13:59 > 0:14:03these springs have had a fish farm running off them.
0:14:03 > 0:14:04We now use it to make gin, but,
0:14:04 > 0:14:08- I mean, it's also vital for the cattle, isn't it?- Of course it is.
0:14:08 > 0:14:11- In the '76 drought...- Yeah. Never stopped.
0:14:11 > 0:14:14- ..the river ran dry...- Yeah. - ..and the spring...
0:14:14 > 0:14:18Yeah, never stopped. This kept the livestock going, that year.
0:14:18 > 0:14:20- Indeed. And me.- And you!
0:14:20 > 0:14:23You were drinking from the spring, were you?
0:14:23 > 0:14:24Is this where you came for a bath?
0:14:26 > 0:14:27You get silly as you get older.
0:14:27 > 0:14:29TOM LAUGHS
0:14:33 > 0:14:35Right, Cam, let's get this filled up.
0:14:36 > 0:14:39While extremely difficult to perfect,
0:14:39 > 0:14:43the basic method of making gin is to combine almost pure alcohol with
0:14:43 > 0:14:47spring water, herbs, spices and plants,
0:14:47 > 0:14:50known collectively as botanicals.
0:14:54 > 0:14:57Once this mixture is distilled,
0:14:57 > 0:15:00the alcohol level is reduced by adding water.
0:15:04 > 0:15:09It can also be flavoured with other produce, like sloes or rhubarb.
0:15:09 > 0:15:12Just squash this stuff to within an inch of its life.
0:15:12 > 0:15:17And it's these unusual flavours that are the root of their success.
0:15:17 > 0:15:21Dad's got a picture on the wall of the landing upstairs which says,
0:15:21 > 0:15:24"Don't wait for your boat to come in, row out and meet it"
0:15:24 > 0:15:27and that's been his ethos in life and in business.
0:15:30 > 0:15:32It wasn't Tom who initially thought
0:15:32 > 0:15:34of flavouring their newly-created gin.
0:15:34 > 0:15:38Credit for that goes to his late mother, Adele.
0:15:39 > 0:15:45Adele came into the kitchen with a bottle of gin with some elderflower petals in it and it tasted amazing.
0:15:45 > 0:15:47It tasted great and we said, "That's our second product."
0:15:54 > 0:15:56Adele was a talented gardener,
0:15:56 > 0:15:59which gave Tom further inspiration for his gin.
0:16:03 > 0:16:05When I was a kid, vegetable garden,
0:16:05 > 0:16:09and it's now the Warner Edwards botanical garden and it was
0:16:09 > 0:16:11inspired by the borders around this garden,
0:16:11 > 0:16:13the stuff that Mum grew when she was alive.
0:16:13 > 0:16:16She was a keen cook, she was a keen gardener.
0:16:16 > 0:16:19With over 70 herbs and plants growing here,
0:16:19 > 0:16:22Tom could not have created a more fitting legacy for his mother.
0:16:23 > 0:16:27- She'd be over the moon. - I'm sure she is.
0:16:27 > 0:16:28I'm sure she...
0:16:28 > 0:16:32There are days when just these magical things happen in the business and you just think,
0:16:32 > 0:16:35- "That's Mum just giving the rudder a bit of a touch."- Yeah.
0:16:35 > 0:16:36- Yeah.- Yeah.
0:16:45 > 0:16:50290 miles away in Cornwall, Rebecca is still busy in the hen house.
0:16:52 > 0:16:54I've just come up here to check these hens out,
0:16:54 > 0:16:58to have a look at the quality of the eggs that are going onto the grader
0:16:58 > 0:17:00cos, obviously, if we have broken eggs,
0:17:00 > 0:17:03like this egg is, very weak shell -
0:17:03 > 0:17:05You can actually put your thumb through it.
0:17:05 > 0:17:07If that's going on to the grader, it could break
0:17:07 > 0:17:08and obviously slow the whole system down.
0:17:17 > 0:17:19Lovely-looking eggs.
0:17:19 > 0:17:22There's no sign of Rebecca slowing down any time soon.
0:17:22 > 0:17:26She regularly works long hours.
0:17:26 > 0:17:29It's been quite intense for the last few years, I have to say.
0:17:29 > 0:17:31But I've got a great team here
0:17:31 > 0:17:35and it's nice to be able to employ local people when we can
0:17:35 > 0:17:39and there's something that everybody's very proud...
0:17:39 > 0:17:41They've kind of grown with us.
0:17:41 > 0:17:44We've got some long-term members of staff here.
0:17:44 > 0:17:45With just six staff,
0:17:45 > 0:17:51the farm's 12,000 eggs need to be graded and boxed every day.
0:17:51 > 0:17:56We've grown into something that we never really imagined and it's still
0:17:56 > 0:17:58growing, so, yeah, there's lots...
0:17:58 > 0:18:00MAN SHOUTS INDISTINCTLY
0:18:00 > 0:18:01Sorry.
0:18:04 > 0:18:08While work never stops for Rebecca, her husband, Tog,
0:18:08 > 0:18:11also has his hands full.
0:18:11 > 0:18:14When I met Rebecca, I almost married into it cos every evening
0:18:14 > 0:18:17I'd have to shut the hens up and I helped with the chicken moves
0:18:17 > 0:18:20while working full-time as a physiotherapist.
0:18:22 > 0:18:25It's hard work, but quite rewarding and often you come back smelling
0:18:25 > 0:18:28pretty bad, but it's well worth it.
0:18:28 > 0:18:29As if life wasn't busy enough,
0:18:29 > 0:18:33Tog also doubles as a tour guide for the farm visits.
0:18:34 > 0:18:37- This is where the chickens play around.- Cool.
0:18:37 > 0:18:38Now, chickens are woodland creatures,
0:18:38 > 0:18:41so they like it in the shade underneath the trees here.
0:18:41 > 0:18:46I help run the visits of the school parties here on the farm.
0:18:46 > 0:18:49So I educate the children about eggs and where they come from
0:18:49 > 0:18:51and chickens, chicken anatomy.
0:18:51 > 0:18:56Basically, learning that eggs just don't appear out of nowhere onto a box, there's real farming behind it
0:18:56 > 0:18:59and that the chickens here are very happy chickens and they love
0:18:59 > 0:19:00roaming around, and they have
0:19:00 > 0:19:03a very good life living here on the farm.
0:19:03 > 0:19:06- Do you feel how soft it is?- Yeah.
0:19:11 > 0:19:15This year, Rebecca's hatched up another new venture for the farm -
0:19:15 > 0:19:17a pasteurisation plant.
0:19:17 > 0:19:22With this machine, they can sell separated egg yolks, whites,
0:19:22 > 0:19:25or a blend of both to a specific ratio.
0:19:25 > 0:19:28All pasteurised for a longer shelf life.
0:19:29 > 0:19:32Even better, she uses eggs that don't make the grade
0:19:32 > 0:19:33for the egg trays.
0:19:35 > 0:19:37Rebecca's big ambition is to get
0:19:37 > 0:19:40the eggs into high-end caterers and bakers.
0:19:40 > 0:19:42It's amazing how this machine works.
0:19:42 > 0:19:47It kind of grabs the eggs and then there's a blade that slices up
0:19:47 > 0:19:50and just cracks the egg open.
0:19:50 > 0:19:52It's really quite... The precision is amazing.
0:19:52 > 0:19:54Today Rebecca's trying to convince Chris Eden,
0:19:54 > 0:19:58a local Michelin-starred chef, to try the eggs out.
0:19:58 > 0:20:04Essentially, we can then separate three lots of products,
0:20:04 > 0:20:06so the whole egg, the egg white, and the egg yolk.
0:20:06 > 0:20:09- I think it's brilliant.- Yeah. - I'm so excited.- It's good.
0:20:09 > 0:20:11And Matt will be able to
0:20:11 > 0:20:15kind of do product specification for chefs as well,
0:20:15 > 0:20:17so we'll be able to do
0:20:17 > 0:20:21mixes of egg yolk to egg white ratios as to what...
0:20:21 > 0:20:24- To get it exactly how you want it. - Really?
0:20:24 > 0:20:28The pasteuriser could open up the farm to new markets,
0:20:28 > 0:20:32but Rebecca has taken a huge risk to buy it.
0:20:32 > 0:20:37Our latest venture is very exciting, but that's taken
0:20:37 > 0:20:40not far off half a million pounds' worth of investment,
0:20:40 > 0:20:43which I've signed my house over to the bank
0:20:43 > 0:20:46to be able to fund that.
0:20:46 > 0:20:48It's a bit of a risk,
0:20:48 > 0:20:52but it's a very exciting risk and hopefully it will work.
0:20:59 > 0:21:02In London, preparations are well under way
0:21:02 > 0:21:04at the Olympia Exhibition Hall.
0:21:04 > 0:21:08Tomorrow, the Speciality Fine Food Fair will open its doors
0:21:08 > 0:21:10and this hall will be filled
0:21:10 > 0:21:13with some of the most influential buyers in the world.
0:21:15 > 0:21:20The buyers who come, come here to find the best of the best,
0:21:20 > 0:21:24but they also come to see the people they've done business with
0:21:24 > 0:21:29over the years, who actually deliver those incredible products,
0:21:29 > 0:21:32and it's quality that these people are looking for.
0:21:32 > 0:21:35For our farmers, having a presence here
0:21:35 > 0:21:37is a massive financial investment.
0:21:37 > 0:21:41A stand costs up to £25,000.
0:21:42 > 0:21:45It's quite expensive for us to, you know,
0:21:45 > 0:21:50get a stand sort of designed and put together.
0:21:50 > 0:21:56And a small brochure with regards to what we do and how we do it.
0:21:56 > 0:21:58You know, it all costs money.
0:21:58 > 0:22:02And, of course, time off the farm is never an easy thing to organise when
0:22:02 > 0:22:05you have 14,000 mouths to feed.
0:22:10 > 0:22:15The stakes are also high for Tom and Tina in Northamptonshire.
0:22:15 > 0:22:18It's nearly three grand, I think, to be there, so if it wasn't important,
0:22:18 > 0:22:22we wouldn't be paying the money to be at the event. It's a big cheque.
0:22:22 > 0:22:25To stay ahead of the game, they're launching a new flavour.
0:22:27 > 0:22:32They've invested £15,000 to produce their own honey for it.
0:22:36 > 0:22:41They're convinced it's good, but feel duty-bound to give it
0:22:41 > 0:22:42one final taste test.
0:22:42 > 0:22:44That's gorgeous!
0:22:44 > 0:22:46If no-one else likes it, it's absolutely delicious.
0:22:46 > 0:22:48- Yeah, so this is... - Really easy drinking.
0:22:48 > 0:22:51- This is the one we're hoping to... - This is it.
0:22:51 > 0:22:53- ..get a really good reception. - This is what we're
0:22:53 > 0:22:55pinning the hopes for, at Speciality.
0:22:59 > 0:23:04And in Cornwall, Rebecca's challenge is to sell her liquid eggs
0:23:04 > 0:23:06to a whole new clientele.
0:23:06 > 0:23:07This is kind of the first time
0:23:07 > 0:23:10we've really showcased our pasteurised egg.
0:23:10 > 0:23:13We actually only got signed off last Friday,
0:23:13 > 0:23:18so it's going to be three weeks from
0:23:18 > 0:23:22starting to actually getting our products out to show people
0:23:22 > 0:23:25what we can...what we have to offer.
0:23:25 > 0:23:30So, yeah, it's a very exciting step, but a little daunting, as well.
0:23:30 > 0:23:34With the family home staked on her new business venture,
0:23:34 > 0:23:36the show could make or break the farm.
0:23:37 > 0:23:41Yeah, it would be catastrophic if nobody showed up, so, yeah,
0:23:41 > 0:23:42that would be a really bad day.
0:23:47 > 0:23:49After months of preparation,
0:23:49 > 0:23:53it's finally time for both families to pack up for the show.
0:23:53 > 0:23:57- OK, let's get to London and sell some gin!- Yes.- Woo!
0:23:57 > 0:23:58London's calling.
0:24:12 > 0:24:16London is now considered one of the food capitals of the world,
0:24:16 > 0:24:20and as the day breaks, around 700 artisan producers
0:24:20 > 0:24:25from over 30 countries are heading to Kensington to make their fortune.
0:24:27 > 0:24:30This is where the most innovative and skilled producers come
0:24:30 > 0:24:33to showcase their food.
0:24:33 > 0:24:34From avocado ice cream...
0:24:36 > 0:24:37..to freshly-shucked oysters.
0:24:39 > 0:24:41For producers and buyers,
0:24:41 > 0:24:45it's one of the most important events in the trade show calendar.
0:24:45 > 0:24:46In my diary every year.
0:24:46 > 0:24:49And it's only open to people in the food industry.
0:24:50 > 0:24:52- Want another one?- Absolutely.
0:25:08 > 0:25:13It's 9:15 and the exhibitors are busy setting up their stalls.
0:25:13 > 0:25:14OK.
0:25:15 > 0:25:17Whoa! Ooh.
0:25:19 > 0:25:20Oh, my God, I'm covered.
0:25:20 > 0:25:25Over at the gin stand, Tom and Tina and their trade manager, Ross,
0:25:25 > 0:25:27are also having pouring issues.
0:25:28 > 0:25:31We've only got five pourers, Ross.
0:25:32 > 0:25:35Ach. Shall we keep the Honeybee as, like, a real special...?
0:25:35 > 0:25:37- Yeah.- We'll uncork it each time. - Yeah.
0:25:37 > 0:25:39The only annoying thing is,
0:25:39 > 0:25:42that's the one that everybody will want to try.
0:25:42 > 0:25:45Well, when they've pre-ordered a thousand bottles of it, they can.
0:25:45 > 0:25:50Their new flavour has to stand out in this highly competitive crowd.
0:25:50 > 0:25:53I think the reaction to that is the real sort of...
0:25:53 > 0:25:55- what we're looking forward to today. - Yeah.
0:25:55 > 0:25:57- It'll be really interesting to see. - See what people think.
0:25:57 > 0:26:01Rebecca and Tog have finally got the liquid eggs onto the display.
0:26:01 > 0:26:04- Ooh.- Oh, my God!- Oh, no.
0:26:04 > 0:26:07- Or nearly.- Where's the kitchen roll?
0:26:07 > 0:26:09Just looking forward to hopefully seeing how our...
0:26:09 > 0:26:11Hope we get some interest in the liquid egg.
0:26:11 > 0:26:13The liquid egg's received, really.
0:26:13 > 0:26:15People know eggs, but not many people know liquid eggs,
0:26:15 > 0:26:17so just to see how it goes.
0:26:21 > 0:26:24There's a nervous anticipation in the room.
0:26:24 > 0:26:27Most producers here have high hopes for the show.
0:26:30 > 0:26:32It's an opportunity to get in front of a lot of people who are coming
0:26:32 > 0:26:35looking for the kind of thing that we make.
0:26:35 > 0:26:36We love coming here.
0:26:36 > 0:26:39It's a good chance to see all our customers and a good chance
0:26:39 > 0:26:41to meet really exciting new ones.
0:26:41 > 0:26:44There seems to be a great array of different products and
0:26:44 > 0:26:45overseas buyers, UK buyers.
0:26:45 > 0:26:47So, for us, it's really a chance to
0:26:47 > 0:26:50get a sense of what the market's doing.
0:26:50 > 0:26:51For Rebecca and Tog,
0:26:51 > 0:26:55who have borrowed against a family home to finance the liquid eggs,
0:26:55 > 0:26:57new customers are vital.
0:26:57 > 0:27:00It'd be nice to have bigger bakeries come along and want the liquid eggs
0:27:00 > 0:27:02to make their life easier and our life easier.
0:27:02 > 0:27:04We've put all this effort into making this beautiful product
0:27:04 > 0:27:06and it makes all the effort worthwhile.
0:27:06 > 0:27:10Tom and Tina knows exactly how they want the day to play out.
0:27:10 > 0:27:13It would be great to come away today with, I don't know,
0:27:13 > 0:27:16at least 50 stockists around the country looking to stock it,
0:27:16 > 0:27:20- that would be... That would be awesome.- That would be amazing.- Yes.
0:27:24 > 0:27:27This way, please...
0:27:27 > 0:27:30It's 10:00 and the show is open.
0:27:30 > 0:27:35- TANNOY:- We've got some amazing produce over the next few days.
0:27:35 > 0:27:39Because the fair is only open to people in the industry,
0:27:39 > 0:27:42everyone who walks through the doors could be a customer,
0:27:42 > 0:27:44or a life-changing contact.
0:27:45 > 0:27:49In our industry, the Speciality Fine Food Fair
0:27:49 > 0:27:52is the biggest event of the year, really,
0:27:52 > 0:27:55because I know that I can find everything that I'm looking for
0:27:55 > 0:27:57under one roof.
0:27:57 > 0:27:58So I've got my comfy shoes on
0:27:58 > 0:28:00and I'm about to run around and tasting lots of...
0:28:00 > 0:28:02I haven't had any breakfast
0:28:02 > 0:28:04cos I know there's a lot of tasting to do today.
0:28:05 > 0:28:07Like Manisha, most visitors come
0:28:07 > 0:28:10to try as much food and drink as possible.
0:28:10 > 0:28:12People want fine food these days.
0:28:12 > 0:28:15They're fed up of boring, straightforward,
0:28:15 > 0:28:17mass-produced products.
0:28:17 > 0:28:19They want speciality food.
0:28:19 > 0:28:22I'm on a detox at the moment, so I can't sample like I used to,
0:28:22 > 0:28:24but I'm enjoying Jeremy sampling.
0:28:24 > 0:28:27- I'm on a retox. - He's sampling for both of us!
0:28:27 > 0:28:30I'm on a retox. I'm already on the espresso vodkas. It's great.
0:28:30 > 0:28:34- And we've only done one aisle. - Exactly, exactly! Seven to go.
0:28:34 > 0:28:37Detox and retox, we're perfect.
0:28:41 > 0:28:46But not everyone is ready for hard liquor at 10:00 on a Sunday morning.
0:28:46 > 0:28:48Hello, sir. Would you like to try some gin?
0:28:48 > 0:28:49You're all right?
0:28:51 > 0:28:52Bit early.
0:28:54 > 0:28:56Do you guys make the gin yourselves?
0:28:56 > 0:28:59Absolutely, yes. Would you like to try?
0:28:59 > 0:29:03- No...- We could put tonic in if it's too early on a Sunday for you.
0:29:03 > 0:29:06It's too early. I wouldn't be able to make my way to the end of it.
0:29:06 > 0:29:07Fair enough.
0:29:07 > 0:29:09Luckily for Rebecca,
0:29:09 > 0:29:13eggs are a more acceptable thing to contemplate at this time of day.
0:29:13 > 0:29:18- At the moment we're buying eggs from the Midlands.- Right.
0:29:18 > 0:29:20And, obviously, if it came from the south-west,
0:29:20 > 0:29:21- it would be brilliant.- Yes, yeah.
0:29:21 > 0:29:24- So, can I give you a card? - Yes, please.
0:29:24 > 0:29:26And then maybe catch up after the show.
0:29:26 > 0:29:28Yes, that sounds marvellous.
0:29:28 > 0:29:31I shall look forward to getting some samples to you.
0:29:31 > 0:29:33- No, exactly, brilliant. - Wonderful, thank you.- All right.
0:29:33 > 0:29:36- I'm a bit drier now. Sorry. - OK, thanks a lot. Cheers.
0:29:36 > 0:29:40It's an encouraging start and the first sign of interest
0:29:40 > 0:29:42in her liquid eggs.
0:29:42 > 0:29:46It's just nice to know that there's lots of creative people out here
0:29:46 > 0:29:48and we could be a part of their business.
0:29:53 > 0:29:57Tom and Tina also have some interested visitors -
0:29:57 > 0:30:01two fellow farmers who have a proposal for them.
0:30:01 > 0:30:07We've just started growing blueberries, which the fresh...
0:30:07 > 0:30:09The top-class ones are going to the supermarkets.
0:30:09 > 0:30:11They're easy to sell, aren't they?
0:30:11 > 0:30:13But obviously, there's an amount of fruit...
0:30:13 > 0:30:16Which is outside specification. Yeah, OK.
0:30:16 > 0:30:19..it's too small or it's slightly damaged and it's what we can do
0:30:19 > 0:30:21with that, really.
0:30:21 > 0:30:23- We don't want to waste it. - We could put it in gin!
0:30:23 > 0:30:25It would be great to try and turn it into gin.
0:30:25 > 0:30:28We have been thinking about this and talking about it,
0:30:28 > 0:30:31- because blueberry is such a super fruit at the moment.- Yes.
0:30:31 > 0:30:35You know, you could put blueberry in anything and people would buy it
0:30:35 > 0:30:37and you guys are so local to us.
0:30:37 > 0:30:38I feel a blueberry gin coming on.
0:30:38 > 0:30:41- It's such a wonderful story. - Absolutely.
0:30:41 > 0:30:42No, it would be brilliant.
0:30:42 > 0:30:44Brilliant. Right, well, let's do business.
0:30:44 > 0:30:46Great to meet you.
0:30:46 > 0:30:48You'll have to come up to the farm.
0:30:48 > 0:30:52- Well done.- And we'll do a scan.
0:30:52 > 0:30:53Yeah, then we've got your contacts.
0:30:53 > 0:30:56- Need to be zapped.- Zap!
0:30:56 > 0:30:57ELECTRONIC BEEP
0:30:57 > 0:30:59- OK.- Brilliant.
0:30:59 > 0:31:04It's a win-win solution and as the blueberry farm is only 25 miles from
0:31:04 > 0:31:09the Warners, the gin would still be made from locally-sourced produce.
0:31:09 > 0:31:14We can sell the first grade fruit to supermarkets with no problem at all,
0:31:14 > 0:31:16but my wife doesn't like waste at all.
0:31:16 > 0:31:19So hopefully we're going to be visiting them at their distillery.
0:31:19 > 0:31:23They're going to come and visit the farm and we're all very excited that
0:31:23 > 0:31:26we may have a new product that might actually...
0:31:26 > 0:31:29- Hit the shelves.- ..hit the shelves.
0:31:29 > 0:31:30So, fingers crossed.
0:31:30 > 0:31:33Just sometimes these things, you trip over them, really.
0:31:33 > 0:31:36- Some things are meant to be, hopefully.- Yes.
0:31:36 > 0:31:39- We met the rhubarb supplier at Speciality...- At this show.
0:31:39 > 0:31:41- ..in 2013.- Four years ago.
0:31:41 > 0:31:45We launched the product basically a year later at Speciality,
0:31:45 > 0:31:50and we've just met a blueberry supplier, and who knows?
0:31:50 > 0:31:52We could be launching it here next year
0:31:52 > 0:31:55and then if it goes as well as the rhubarb, happy days, yeah!
0:31:59 > 0:32:03The blueberry farmers may have found a solution to their unwanted fruit,
0:32:03 > 0:32:06but that's just the tip of the iceberg.
0:32:06 > 0:32:08Over a million tonnes of food
0:32:08 > 0:32:11from Britain's farms is wasted every year.
0:32:12 > 0:32:15These producers are doing their bit to fight food waste
0:32:15 > 0:32:17by making chutney.
0:32:17 > 0:32:19At the end of the day,
0:32:19 > 0:32:22the farmers put so much time, effort, care, water,
0:32:22 > 0:32:24electricity into growing all this produce
0:32:24 > 0:32:26and there's really nothing wrong with it.
0:32:26 > 0:32:28They're just forced to plough it back into the ground,
0:32:28 > 0:32:30it goes to animal feed.
0:32:30 > 0:32:32And it's just crazy that's happening
0:32:32 > 0:32:34and that they're losing so much money, really.
0:32:34 > 0:32:36It makes delicious condiments, though.
0:32:36 > 0:32:39- TANNOY:- One of the great things about Speciality each year
0:32:39 > 0:32:43is the combination of great-tasting products.
0:32:43 > 0:32:45The show is steadily building.
0:32:47 > 0:32:50But it's all gone a bit quiet on the egg stand.
0:32:50 > 0:32:52Maybe nobody wants eggs for lunch.
0:32:56 > 0:32:58Can we interest you with some lovely eggs?
0:33:00 > 0:33:03- No.- No? OK.
0:33:04 > 0:33:05Well...
0:33:05 > 0:33:08While it's quiet, Rebecca takes the opportunity to catch up
0:33:08 > 0:33:10with some fellow egg producers.
0:33:12 > 0:33:14I think it's great and I love your bird.
0:33:14 > 0:33:18- What's she called?- Oh, my chicken. I don't know, it's their doorstop.
0:33:18 > 0:33:20THEY LAUGH
0:33:20 > 0:33:23Briony and Dan Wood have a poultry farm in Somerset,
0:33:23 > 0:33:25two counties away from Rebecca.
0:33:25 > 0:33:27Becks has worked with Dan,
0:33:27 > 0:33:30my husband, for a number of years, so, yeah.
0:33:30 > 0:33:32We're not in competition, really, are we? Different things.
0:33:32 > 0:33:34- No, we do very different things. - Complementary.
0:33:34 > 0:33:37Yes. That's what we like to say.
0:33:37 > 0:33:39Rebecca has just put in a pasteurising plant
0:33:39 > 0:33:42to do liquid egg, which is fantastic.
0:33:42 > 0:33:44It is not something that I'm brave enough to get involved with,
0:33:44 > 0:33:48so instead of doing that sort of diversification,
0:33:48 > 0:33:49we've moved into other birds.
0:33:49 > 0:33:52So instead of just being hen producers,
0:33:52 > 0:33:55we do duck eggs and quail eggs and goose eggs, and things like that,
0:33:55 > 0:33:57and we found that is a good way
0:33:57 > 0:34:01for us to get our foot in the door with other businesses.
0:34:02 > 0:34:04Back at the gin stand,
0:34:04 > 0:34:09Tom and Tina have found a willing taster in a fellow craft gin maker.
0:34:09 > 0:34:12Ooh, that might now just be my favourite one.
0:34:12 > 0:34:14- Oh, yay!- That is lovely.
0:34:14 > 0:34:18They're too keen to show off their new honey gin
0:34:18 > 0:34:19to worry about rivalry.
0:34:19 > 0:34:20It's all gone.
0:34:20 > 0:34:22See, we said there's a great camaraderie
0:34:22 > 0:34:25- between different distillers as well.- Oh, very much so.
0:34:25 > 0:34:27- We all like to see each other doing well.- Very much so.
0:34:27 > 0:34:29It's such a friendly industry.
0:34:29 > 0:34:31Everyone always wants to see everyone doing well,
0:34:31 > 0:34:34especially when you can recognise a good product in your competitors,
0:34:34 > 0:34:36it's a really, really good thing.
0:34:36 > 0:34:38That is gorgeous.
0:34:38 > 0:34:41We've got a bottle of their Northern Dry on the go in the distillery.
0:34:41 > 0:34:43Oh, do you? Yeah, fantastic.
0:34:43 > 0:34:45Well, if you'd like to do a bottle swap,
0:34:45 > 0:34:48I think I know which one I'd be desperate to have.
0:34:48 > 0:34:51Definitely got my eye on that one. That's lovely.
0:34:51 > 0:34:56And it's finally gin o'clock in Kensington as people flock to taste.
0:34:56 > 0:34:58- Big herbaceous oily gin, this one. - OK.
0:34:58 > 0:35:01Would you normally drink it neat, or would you drink it with tonic?
0:35:01 > 0:35:04No, so the whole basis is, make gin good enough to drink neat.
0:35:04 > 0:35:07But how is it going down with the potential customers?
0:35:09 > 0:35:13Yeah. It's really good. A good flavour in there, really lasting.
0:35:13 > 0:35:16Yes, we're definitely going to stock this. Definitely.
0:35:16 > 0:35:17Fantastic. Fantastic.
0:35:18 > 0:35:19Thank you very much.
0:35:21 > 0:35:24We've just sampled their new Honeybee gin,
0:35:24 > 0:35:28and having now tasted it, we'll definitely stock it.
0:35:28 > 0:35:31We have weekly gin and street food promotions at the pub,
0:35:31 > 0:35:35so it will pair fantastically with some street food.
0:35:35 > 0:35:38And, yes, it's a win-win.
0:35:38 > 0:35:42Really, really great feedback on the Honeybee, which is brilliant.
0:35:42 > 0:35:45Which is what we really, really wanted cos we were a bit nervous.
0:35:45 > 0:35:47Everybody that's tasted it is going to stock it,
0:35:47 > 0:35:50so it's looking good so far.
0:35:55 > 0:35:59Getting the word out about their produce is one of the biggest
0:35:59 > 0:36:02challenges for new food entrepreneurs.
0:36:02 > 0:36:04The Discovery Zone is the place
0:36:04 > 0:36:07new producers can take their first tentative steps.
0:36:08 > 0:36:13We just launched the UK's first smoked honey which we are
0:36:13 > 0:36:15very proud of.
0:36:15 > 0:36:18And it's got great interest from BBC Good Food Show and Harrods
0:36:18 > 0:36:21and celebrity chefs as well.
0:36:21 > 0:36:24So hopefully, hopefully, we'll do very well.
0:36:24 > 0:36:28The Discovery Zone's great because you get to be amongst those that are
0:36:28 > 0:36:30all on the same journey path as you are,
0:36:30 > 0:36:34so you're not thrown into the deep end and you get to really introduce
0:36:34 > 0:36:37yourself into the retail world and the food industry.
0:36:37 > 0:36:41It's nice that everybody here is in the same situation.
0:36:41 > 0:36:44We're all new, we're all starting up and we're all learning.
0:36:44 > 0:36:46So to meet not only the buyers and the consumers,
0:36:46 > 0:36:50but other businesses and get advice from them, it's great.
0:36:50 > 0:36:54Half of all new businesses will fail in the first five years,
0:36:54 > 0:36:57so growing fast is vital for survival.
0:36:57 > 0:37:01We are specialising in smoothie bowls which have been inspired by
0:37:01 > 0:37:04Instagram's love affair with the beautifully decorated bowls.
0:37:04 > 0:37:08So, for a brand like myself who is just launching,
0:37:08 > 0:37:11it's great because it gives me exposure to a lot of different kinds
0:37:11 > 0:37:14of retailers and my aim at the moment is to kind of get into
0:37:14 > 0:37:16as many stores as I can.
0:37:16 > 0:37:20So the more buyers and owners of stores that I can talk to,
0:37:20 > 0:37:23the better it is for me and the better chance I have of succeeding.
0:37:26 > 0:37:29After the earlier lull at the egg stand,
0:37:29 > 0:37:32there's more interest in the liquid eggs.
0:37:32 > 0:37:35Much to Rebecca's relief.
0:37:35 > 0:37:40It's been a big risk for us as farmers because that is my house
0:37:40 > 0:37:43in there, so it's got to work.
0:37:43 > 0:37:47- There we go.- Thank you very much. - Thank you.
0:37:47 > 0:37:50So, it would be completely separate? There wouldn't be a mixed...?
0:37:50 > 0:37:51You can do a mixed egg, yes.
0:37:51 > 0:37:54We can do a white, a mixed or a ratio.
0:37:54 > 0:37:57- Thank you.- That's OK. Nice to meet you guys.
0:37:57 > 0:38:00Nice to meet you. Keep baking.
0:38:00 > 0:38:05A positive lead from a London bakery is just the result they're after.
0:38:05 > 0:38:09So, I wasn't expecting to see the pasteurised eggs today and I wasn't
0:38:09 > 0:38:11expecting to see the bottles
0:38:11 > 0:38:14or the boxes of the eggs separated.
0:38:14 > 0:38:16I haven't seen it like that before for a wholesale market
0:38:16 > 0:38:19where it's in large batches. So I found that quite interesting.
0:38:28 > 0:38:32In London, the afternoon is drawing to a close, but there is still
0:38:32 > 0:38:34a flurry of activity in the hall.
0:38:37 > 0:38:41Which means there are still opportunities for our farmers.
0:38:41 > 0:38:44Thank you so much.
0:38:44 > 0:38:47Tom and Tina are working hard to find new customers.
0:38:47 > 0:38:49Right, how many would you like to try?
0:38:49 > 0:38:52A passionate saleswoman at the best of times,
0:38:52 > 0:38:55Tina's pulling out all the stops for this visitor.
0:38:55 > 0:38:59- Do you want to try with some ginger ale?- Yeah, why not?
0:38:59 > 0:39:02You may as well. You're here now.
0:39:02 > 0:39:04He's from the Savile Club,
0:39:04 > 0:39:07a prestigious London private members' club.
0:39:07 > 0:39:11The Honeybee, which is currently not available anywhere,
0:39:11 > 0:39:15we are gifting it to aspirational accounts like yourselves,
0:39:15 > 0:39:19to help us build. So we'd be really interested to...
0:39:19 > 0:39:22Yeah, let's do it.
0:39:22 > 0:39:23- ELECTRONIC BEEP - Cool.
0:39:23 > 0:39:26It's just the sort of high-end client they dream of.
0:39:26 > 0:39:31A very exclusive members' club in London who we are trying to target
0:39:31 > 0:39:33and wanting to target with the Honeybee.
0:39:33 > 0:39:36- The day gets better. - I know, isn't it great?
0:39:36 > 0:39:37- What a great day.- Yeah.
0:39:37 > 0:39:39- Yeah!- Yay!
0:39:44 > 0:39:47Before they shut up shop for the day,
0:39:47 > 0:39:52Rebecca and Tog have time for one last visit from a fellow exhibitor.
0:39:52 > 0:39:54- Hello.- Hello.- How are you?
0:39:54 > 0:39:58I have a range of pork crackling and I'm looking at doing Scotch eggs.
0:39:58 > 0:40:00Have you got any kind of recommendations for me?
0:40:00 > 0:40:02Yeah, I definitely have.
0:40:02 > 0:40:05So, this is our range of eggs.
0:40:05 > 0:40:08We've been working on a rich yolk egg, which might be
0:40:08 > 0:40:11a really nice surprise for someone who's eating a Scotch egg,
0:40:11 > 0:40:14as the yolks are really deep and gorgeous and rich.
0:40:14 > 0:40:16This sort of colour, in fact.
0:40:16 > 0:40:18- Are you serious? That's it?- Yes. - Wow!
0:40:18 > 0:40:23Nick Coleman's pork crackling snacks reach pubs far and wide,
0:40:23 > 0:40:25and his Scotch eggs could do the same,
0:40:25 > 0:40:28so Rebecca makes sure he doesn't leave empty-handed.
0:40:29 > 0:40:32There we go. I'll pop these in a bag for you
0:40:32 > 0:40:35and give us some feedback.
0:40:35 > 0:40:39- Can I scan you...- Yeah, go for it. - ..just for your details?
0:40:39 > 0:40:41And perhaps we can e-mail you and see what you think.
0:40:41 > 0:40:46- That'd be great. I'll appreciate that.- Let me just work this gadget.
0:40:46 > 0:40:47Cool. Thank you.
0:40:47 > 0:40:52- Lovely, brilliant.- Excellent. Thanks so much.- Cheers, bye.
0:40:53 > 0:40:56I'm going to make the biggest omelette you've ever seen tonight.
0:40:56 > 0:40:58I'm so excited!
0:41:01 > 0:41:03As the fair draws to a close,
0:41:03 > 0:41:05the final foods are tasted
0:41:05 > 0:41:08and the last visitors' details are exchanged.
0:41:08 > 0:41:13The hard work will begin again when following up those contacts,
0:41:13 > 0:41:17but for now, our farmers can reflect on a successful day.
0:41:18 > 0:41:21The whole concept of pasteurised liquid egg has been really
0:41:21 > 0:41:24well received. Wasn't expecting that.
0:41:24 > 0:41:26I didn't know what to expect, to be perfectly honest.
0:41:26 > 0:41:29And I'm just very...relieved
0:41:29 > 0:41:35and I think having the feedback so far today has given us a lot
0:41:35 > 0:41:38of confidence that this project is going to be successful.
0:41:43 > 0:41:47I know I said 50 sort of contacts at the start of the day.
0:41:47 > 0:41:52I think we've probably had three or four absolutely awesome results.
0:41:52 > 0:41:53Really good, amazing.
0:42:12 > 0:42:15The future looks bright for our farming entrepreneurs.
0:42:16 > 0:42:18Thanks to their farms back home...
0:42:20 > 0:42:21Good girl.
0:42:21 > 0:42:24..they've been able to show off their produce with pride.
0:42:25 > 0:42:29I thought it was going to be a Mickey Mouse gimmicky thing,
0:42:29 > 0:42:31and I was wrong.
0:42:31 > 0:42:37Their success has shown how hard work and dedication can pay off.
0:42:37 > 0:42:39What would I do differently next year?
0:42:39 > 0:42:41Launch another product. Yes.
0:42:41 > 0:42:46I think this whole platform is a great place to launch something new.
0:42:46 > 0:42:50And to, you know, shout about it and share it with everybody.
0:42:50 > 0:42:53I've got the seed for next year's plan!
0:42:54 > 0:42:57As tired as you are, you're energised at the end of it,
0:42:57 > 0:43:00you know, because all your hard work is paying off.
0:43:00 > 0:43:02People are saying it's good, people enjoy it,
0:43:02 > 0:43:04so I'm very proud of all of us.
0:43:04 > 0:43:06- I think it's been great, hasn't it? - It's been brilliant.
0:43:06 > 0:43:09- Yeah, really good. - It's been cool, yeah.