0:00:21 > 0:00:24Today, I'm on a journey through Lancashire,
0:00:24 > 0:00:28starting here in the wilds of the Forest of Bowland.
0:00:28 > 0:00:31And then heading south, to the county's more industrial heart.
0:00:34 > 0:00:38My journey begins high up on Lancashire's Longridge Fell.
0:00:39 > 0:00:42After a visit to nearby Stonyhurst College,
0:00:42 > 0:00:44I'll travel north to Chipping to meet some wild boar.
0:00:45 > 0:00:49Look at the size of him. He's about twice the size of any in here.
0:00:49 > 0:00:51I'll also be seeking out
0:00:51 > 0:00:54Lancashire's modern art in and around Burnley...
0:00:54 > 0:00:58before testing my biking skills in Bacup.
0:00:58 > 0:01:00Finally, I'll end my journey in Rawtenstall,
0:01:00 > 0:01:04where I'll be stopping for a well-earned drink.
0:01:04 > 0:01:07And we'll look back at some of the best of BBC's rural archive
0:01:07 > 0:01:09from this part of the world.
0:01:09 > 0:01:11Welcome to Country Tracks.
0:01:15 > 0:01:18Famed for its woollen mills and hotpot,
0:01:18 > 0:01:22Lancashire may not be the first place you'd think of for a country escape.
0:01:22 > 0:01:27But its barren gritstone fells, deep valleys and peat moorland
0:01:27 > 0:01:30won't disappoint anyone wanting to venture off the beaten track.
0:01:32 > 0:01:35The Forest of Bowland covers 312 square miles.
0:01:36 > 0:01:38But it's not all covered in trees.
0:01:38 > 0:01:41The title actually dates back to medieval times,
0:01:41 > 0:01:46when a forest was a term used for the right of royalty to hunt in specific locations.
0:01:46 > 0:01:51Where I'm sitting is right in the heart of Lancashire.
0:01:51 > 0:01:53And it certainly is beautiful countryside.
0:01:53 > 0:01:57But it's also something else, it's also Middle Earth.
0:01:57 > 0:02:03During the early 1940s, JRR Tolkien regularly visited this part of Lancashire
0:02:03 > 0:02:07as his son John was studying for the priesthood nearby.
0:02:07 > 0:02:11There are local place names that may have been any inspiration to him,
0:02:11 > 0:02:12like Shire Lane.
0:02:12 > 0:02:16The area has also long been connected with black magic and witches.
0:02:16 > 0:02:20Tolkien was renowned for his love of nature and woodland landscapes
0:02:20 > 0:02:25and so it seems quite possible that this particular vista may have inspired him.
0:02:25 > 0:02:30The Hobbit and the Lord Of The Rings were some of my favourite books when I was younger.
0:02:30 > 0:02:33I loved the descriptions of the landscape and the places
0:02:33 > 0:02:36the hobbits and elves and other characters were going through.
0:02:36 > 0:02:42And I can certainly see how Tolkien drew inspiration from this wild landscape.
0:02:48 > 0:02:53I'm heading for the building that brought Tolkien here in the first place -
0:02:53 > 0:02:55the college where his son studied, in the midst of Middle Earth.
0:03:00 > 0:03:04The impressive Stonyhurst College is a Roman Catholic school
0:03:04 > 0:03:08and is one of the largest buildings in the North West.
0:03:09 > 0:03:12It has educated the likes of Sir Arthur Conan Doyle
0:03:12 > 0:03:18and, more recently, rugby stars Kyran Bracken and Will Greenwood.
0:03:18 > 0:03:21The college's history dates back to 1593,
0:03:21 > 0:03:23when it was founded in Northern France.
0:03:25 > 0:03:30With the Reformation in full swing in England, to be a Catholic was dangerous,
0:03:30 > 0:03:34so families sent their children abroad to be educated.
0:03:34 > 0:03:38The college only arrived here, in this impressive building in Lancashire,
0:03:38 > 0:03:42200 years later, when it was safe to return to England.
0:03:44 > 0:03:49Before then, this building was a Catholic family home belonging to the Shireburns,
0:03:49 > 0:03:51a wealthy family in the area.
0:03:56 > 0:04:00David Knight is an ex-teacher and now the archivist here.
0:04:01 > 0:04:03As it was a Catholic house,
0:04:03 > 0:04:06and although Lancashire was fairly remote and relatively safe,
0:04:06 > 0:04:09it wasn't completely safe
0:04:09 > 0:04:11and so they had to build into it
0:04:11 > 0:04:15safeguards to preserve the life of the priests living on site.
0:04:15 > 0:04:19And so we have priest holes. We have a priest hole up a window up there,
0:04:19 > 0:04:26we have escape tunnels from the old chapel, the grating in the corner isn't actually a drain,
0:04:26 > 0:04:30it's the route by which you could escape from the building.
0:04:30 > 0:04:34How has the building been used over the centuries?
0:04:34 > 0:04:40Well, until 1754, the family lived here. Then the family died out.
0:04:40 > 0:04:43It passed through marriage to a family on the South Coast
0:04:43 > 0:04:47who didn't want a mansion in the North of England, and so it was empty for 40 years.
0:04:47 > 0:04:53So, the design of the original building lent itself particularly well to what it's now become?
0:04:53 > 0:04:57It didn't at all, because it was built as a private house, so when they came,
0:04:57 > 0:05:00they got grand, huge rooms on the first floor
0:05:00 > 0:05:06and they got little lock-up rooms with all these doorways, which are in and out.
0:05:06 > 0:05:09You couldn't get around on the ground floor, so it out to be adapted.
0:05:09 > 0:05:11But at first they had no money,
0:05:11 > 0:05:13so it took a long time before they got going.
0:05:13 > 0:05:19But, of course, it's been completely adapted, so the old building is part of the school.
0:05:19 > 0:05:23I can imagine it's still one of the region's main stately buildings?
0:05:23 > 0:05:26Well, this would have been, had it been completed,
0:05:26 > 0:05:31the finest mansion north probably of Watford, I would have thought.
0:05:31 > 0:05:34But it wasn't completed, not until the Jesuits came.
0:05:34 > 0:05:38So now you can see it's complete, how it would have been built originally.
0:05:38 > 0:05:40And it's been extended vastly,
0:05:40 > 0:05:44so now the old mansion forms perhaps only about an eighth
0:05:44 > 0:05:47of the whole size of the building.
0:05:47 > 0:05:51The ancient bricks and mortar of Stonyhurst are truly stunning.
0:05:51 > 0:05:55But it's inside that holds all the mystery and treasures.
0:05:55 > 0:05:59Some of the most interesting old boys are not necessarily famous.
0:05:59 > 0:06:03Here's a good example of that. This is George Lambert Clifford,
0:06:03 > 0:06:06the first student at Stonyhurst, August 29th 1794.
0:06:06 > 0:06:10They had just arrived here after six weeks' journey from the continent.
0:06:10 > 0:06:13And two boys got ahead of the rest of the party,
0:06:13 > 0:06:16trying to be the first to reach the school.
0:06:16 > 0:06:19One stopped at the gateway and rang the bell,
0:06:19 > 0:06:22not realising the mansion was derelict and there was no-one here.
0:06:22 > 0:06:25The other one, this one, ran into the courtyard,
0:06:25 > 0:06:29climbed the steps, tried to open the door and it was locked.
0:06:29 > 0:06:31But lying on the ground was an iron bar.
0:06:31 > 0:06:35He picked up the iron bar and prised the door open.
0:06:35 > 0:06:38So the very first Stonyhurst boy broke into the school.
0:06:38 > 0:06:43There can't be many schools where the first student had to break in to get inside.
0:06:43 > 0:06:46George Clifford. He looks cheeky, like somebody who'd break in.
0:06:46 > 0:06:48The sort who would break into a school.
0:06:48 > 0:06:51What is the significance of the old desks?
0:06:51 > 0:06:54This is one of the old study place desks, as we call it.
0:06:54 > 0:06:59This was built in 1809 and in use until 1883.
0:06:59 > 0:07:04As you can see, the boys who sat here presumably weren't fully occupied
0:07:04 > 0:07:08and they carved their names and initials on the top of it.
0:07:08 > 0:07:13And one of these names has become particularly famous.
0:07:13 > 0:07:15And this is here, A Doyle.
0:07:15 > 0:07:20That's Arthur Doyle - Arthur Conan Doyle.
0:07:20 > 0:07:23And he must have sat at this desk.
0:07:23 > 0:07:26You will notice it's quite a small name compared to some of the others.
0:07:26 > 0:07:30You have got to bear in mind that he didn't sit here until 1870,
0:07:30 > 0:07:34so there was over 60 years of graffiti here by the time he arrived.
0:07:34 > 0:07:36It was probably the only space he could find.
0:07:36 > 0:07:41It was well-spotted, because it is tiny compared to some of these incredible big inscriptions.
0:07:41 > 0:07:44The ones who started it probably wrote
0:07:44 > 0:07:48the biggest names, and the later ones had to fit in wherever they could.
0:07:48 > 0:07:53But there's something even more remarkable about this place than its size or former students.
0:07:53 > 0:07:58It's home to some of the most fabulous and breathtaking remnants of history
0:07:58 > 0:08:02collected from the four corners of the world.
0:08:02 > 0:08:06And I'll soon be able to see some of them first hand.
0:08:06 > 0:08:10But before that, Julia Bradbury explored a different part of the Forest of Bowland,
0:08:10 > 0:08:13and revealed more about its ancient past.
0:08:14 > 0:08:18The exposed and rugged gritstone fells of North Lancashire.
0:08:18 > 0:08:23This heath and heather moorland and the deep valleys that fall gently into the distance,
0:08:23 > 0:08:25are all part of the Forest of Bowland.
0:08:25 > 0:08:27Today, it's grouse shooting that dominates.
0:08:27 > 0:08:33Although it isn't to everyone's taste, managing the landscape for game birds has had an impact.
0:08:33 > 0:08:38And it's not the only way man has influenced the way this countryside looks.
0:08:41 > 0:08:46Later, I'll find out how traditional coppicing and hedge laying have left their mark.
0:08:46 > 0:08:52I'm meeting gamekeeper Keith Scott, who rears partridge and pheasant for the shoots.
0:08:52 > 0:08:55Hello there. Oh good, breakfast - just in time!
0:08:55 > 0:08:59- So what have we got here then? - This is what we call a hopper.
0:08:59 > 0:09:01It feeds the lowland birds,
0:09:01 > 0:09:03pheasants and partridges.
0:09:03 > 0:09:05We feed them this stuff. This is feed quality wheat.
0:09:05 > 0:09:08- What else would they feed on at this time of year? - Very little.
0:09:08 > 0:09:12There is nothing much here for them other than what we give them.
0:09:12 > 0:09:15- This is their main food supply, so vital you get that right.- Yeah.
0:09:15 > 0:09:18As you can see with this feeder here,
0:09:18 > 0:09:22the pheasants and partridges come along, tap that and it dispenses this wheat.
0:09:22 > 0:09:28And while this is available for the pheasants and the partridges, it's also available for the robins,
0:09:28 > 0:09:32- the blackbirds, chaffinches, the blue tits. - So they all have a little nibble?
0:09:32 > 0:09:37This will see small songbirds through the winter, through the hardest, leanest parts of the year.
0:09:37 > 0:09:39As well as grain, estates like this plant trees
0:09:39 > 0:09:45to protect their birds from predators and provide extra food.
0:09:45 > 0:09:47- Honestly, it's like a banqueting table!- Just.
0:09:49 > 0:09:52We're heading further into the estate to find out more
0:09:52 > 0:09:57about how Keith manages the native red grouse that run wild here.
0:09:57 > 0:10:00These birds eat heather shoots,
0:10:00 > 0:10:03but digesting such a tough diet isn't easy.
0:10:03 > 0:10:06So Keith has a special supplement to help the food go down.
0:10:06 > 0:10:11- What is this cat litter down here? - This cat litter, as you call it, is grouse grit.
0:10:11 > 0:10:17This is what grouse eat, the green, fresh shoots of heather.
0:10:17 > 0:10:20It is very nutritionally poor, so grouse take on grit
0:10:20 > 0:10:24and it goes into a compartment in the bird's neck called a gizzard.
0:10:24 > 0:10:28And it's very muscular, so the grouse will take that on, take a few bits of grit.
0:10:28 > 0:10:32It'll mush and pulverise that bit of heather there.
0:10:32 > 0:10:35It'll then be taken through the gizzard, ingested by the bird,
0:10:35 > 0:10:38so he gets every bit of nutritional value from that.
0:10:38 > 0:10:41That's 90% of what he lives on, heather.
0:10:41 > 0:10:44If there wasn't any grit, what would happen to the grouse?
0:10:44 > 0:10:48They would disappear and die. This is as vital as food to a grouse.
0:10:48 > 0:10:53If the land wasn't managed for game birds, it would look very different.
0:10:53 > 0:10:56I'm meeting Christopher Mason-Hornby, the landowner here,
0:10:56 > 0:11:00to find out why he thinks shooting is good for conservation.
0:11:01 > 0:11:07People find it hard in their mind to balance shooting with wildlife conservation, don't they?
0:11:07 > 0:11:09They sound like two opposing forces.
0:11:09 > 0:11:14But the benefit we see by managing the land for shooting
0:11:14 > 0:11:17is that we have a wider variety of wildlife,
0:11:17 > 0:11:22and by reducing the grazing pressure to keep the sheep off the bottoms of the valleys,
0:11:22 > 0:11:26we see a lot of natural regeneration of the native species in the woodland.
0:11:26 > 0:11:29So it becomes a much more rich environment
0:11:29 > 0:11:31for the wildlife to succeed.
0:11:31 > 0:11:34This countryside doesn't look like this by accident.
0:11:34 > 0:11:39Gamekeeping's had a huge influence. But it isn't the only thing that's shaped the Lancashire landscape.
0:11:39 > 0:11:45Coppicing and hedge laying have played their part, too.
0:11:45 > 0:11:49Next, I'm catching up with traditional coppicer Rebecca Oaks,
0:11:49 > 0:11:54to find out how she's helping to manage the ancient woodlands here.
0:11:54 > 0:11:59Like generations before her, Rebecca maintains the area by clearing and felling trees.
0:11:59 > 0:12:02It helps create new open spaces where our wildlife can thrive,
0:12:02 > 0:12:05and generates timber for all kinds of uses.
0:12:07 > 0:12:09- Hello, Rebecca.- Oh, hi. - Nice fire going.
0:12:09 > 0:12:13- It's very cosy in here, isn't it? - What we need on a day like today. - It certainly is.
0:12:13 > 0:12:17- The outdoor life, living the dream! - Working with wood and open fires!
0:12:17 > 0:12:20- Yeah.- This is a good time to coppice,
0:12:20 > 0:12:22because you have no leaves on the trees.
0:12:22 > 0:12:27We wait until the sap's gone down and the leaves are off the trees.
0:12:27 > 0:12:34The whole point of coppicing is to try and use everything for something, you know, and waste nothing.
0:12:34 > 0:12:40And with that in mind, Rebecca cut me something that would come in handy at my next stop.
0:12:40 > 0:12:46I'm off to find out more about the distinctive hedges that criss-cross this countryside.
0:12:46 > 0:12:50Around here field boundaries are marked with complex layered hedges.
0:12:50 > 0:12:54Not a bit of barbed wire or mass-produced fence post in sight.
0:12:57 > 0:13:03Andrew Kirkwood holds the Lancashire crown for the tradition of hedge laying.
0:13:04 > 0:13:08- Hi there, Andrew.- Hello. - I brought you a few extra.
0:13:08 > 0:13:10I thought they might be handy for a champion.
0:13:10 > 0:13:13A Lancashire hedge needs to be thick and bushy.
0:13:13 > 0:13:17At 3'6" high, it's the perfect barrier for sheep and cattle.
0:13:17 > 0:13:21The added bonus, it's a wonderful haven for wildlife.
0:13:21 > 0:13:25What makes a champion hedge layer?
0:13:25 > 0:13:29A bit of good luck at times. You need a fair good bit of skill.
0:13:29 > 0:13:32When you look at a branch, when you cut into it,
0:13:32 > 0:13:34you know when it's going to bend, which way.
0:13:34 > 0:13:37- Shall we get this one in then?- Yeah. - Shall I have a go?
0:13:37 > 0:13:42- I'll hold it. - All right, mind your thumb! Mind everything. Here we go.
0:13:42 > 0:13:45'The hazel stake gives strength and support to the new boundary.'
0:13:45 > 0:13:50- How far down are we going? - Quite a way.
0:13:50 > 0:13:53- There we go. I'll let you finish it. - I'll just finish it off.
0:13:53 > 0:13:57And after some careful considered hammering, it's really looking the part.
0:13:57 > 0:14:01Excellent. Very good work.
0:14:05 > 0:14:09It is great to see the good old traditions still being used today.
0:14:09 > 0:14:13I'm at Stonyhurst College, which has a surprise around every corner.
0:14:13 > 0:14:16And the best is still to come.
0:14:18 > 0:14:23This is the Arundell Library, one of three libraries on this side of the building.
0:14:23 > 0:14:28And it's one of the most attractive rooms in the college.
0:14:28 > 0:14:32It is. It is exactly what you imagine would be in a building like this.
0:14:32 > 0:14:35I mean, it's not just the... huge amount of books,
0:14:35 > 0:14:38but it's the smell of the place, the history.
0:14:38 > 0:14:42Unfortunately, you'll never capture that on TV, but it has got this wonderful smell.
0:14:42 > 0:14:44- It is fantastic. - You should bottle it.
0:14:44 > 0:14:48The collections held at Stonyhurst are quite incredible.
0:14:48 > 0:14:53Much of it has been donated to the college by ex-pupils and Jesuit missionaries.
0:14:53 > 0:14:58In the early Reformation years, precious items were sent to the college for safekeeping,
0:14:58 > 0:15:02as having them at home would reveal their Catholic beliefs.
0:15:02 > 0:15:06Many of these curious items are priceless for their part in history.
0:15:06 > 0:15:09The contents of this case are all connected in some way
0:15:09 > 0:15:13with the Royal Family of England, but always the Catholic ones,
0:15:13 > 0:15:16which means they're obviously all going to be very old.
0:15:16 > 0:15:18I'd like to show you this, particularly.
0:15:18 > 0:15:21This is a book of hours, prayer book,
0:15:21 > 0:15:25that belonged to Mary Queen of Scots for much of her life.
0:15:25 > 0:15:29It is written in French, in the style of writing
0:15:29 > 0:15:31that she actually herself used in her handwriting.
0:15:31 > 0:15:36Caracteres de civilite. And it's made of paper.
0:15:36 > 0:15:42The paper, the pages are quite worn. Her fingers will have used this many times each day of her life,
0:15:42 > 0:15:46especially during the imprisonment, she'd resort to this frequently.
0:15:46 > 0:15:49And she's worn it away, so we had to have it repaired.
0:15:49 > 0:15:52But paper, generally, from those days made of rag,
0:15:52 > 0:15:55doesn't wear easily, so you can see how much it would have been used.
0:15:55 > 0:16:00It is fondly, strongly believed, to be the one she took with her
0:16:00 > 0:16:04to the block in 1587 before her head was cut off.
0:16:04 > 0:16:08So it's believed she might have been holding that as she was beheaded?
0:16:08 > 0:16:13It is almost certain, as certain as anything can be from this period.
0:16:13 > 0:16:17Has everything in here got some significance to Mary Queen of Scots?
0:16:17 > 0:16:20Not everything in here to her. This is Bonnie Prince Charlie,
0:16:20 > 0:16:24the tartan that he wore when he was escaping from Culloden.
0:16:24 > 0:16:26And is that an original?
0:16:26 > 0:16:29That is an original piece of a tartan that he wore for four days
0:16:29 > 0:16:33when he crossed from the mainland to the Outer Hebrides.
0:16:33 > 0:16:38And it was soaked by the sea, because they were caught in a storm, and he had to leave it behind.
0:16:38 > 0:16:42Just three fragments have been preserved, and we've got one.
0:16:42 > 0:16:46Well, I do know a little bit about kilts and tartan, and that's a very fine tartan.
0:16:46 > 0:16:49You'd think from that era it would be a much heavier kilt.
0:16:49 > 0:16:53Would you? I don't know much about tartan. This one is the Borrowdale Tartan.
0:16:53 > 0:16:57- Right.- Borrowdale House on the mainland was where we obtained it.
0:16:57 > 0:17:01- It has been made today into the... - Yeah, you can see the backing.
0:17:01 > 0:17:05It has been reproduced so that today the girls in the school,
0:17:05 > 0:17:10the ones up to the age of 16, wear tartan skirts
0:17:10 > 0:17:15using the same tartan that Charlie wore all those years ago.
0:17:19 > 0:17:24- Explorer and naturalist Charles Waterton was a pupil of the school in the late 1700s.
0:17:24 > 0:17:29He donated part of his lifelong collection to the school when he died.
0:17:29 > 0:17:33This ancient mummy is just one of his curious items.
0:17:33 > 0:17:37It dates from around 2000 BC.
0:17:37 > 0:17:40A young boy from the Valley of the Kings.
0:17:53 > 0:17:56This is the first folio of Shakespeare,
0:17:56 > 0:18:01which has been in the school for 150 odd years, since this library was opened.
0:18:01 > 0:18:04It came with the rest of the books here from Lord Arundell,
0:18:04 > 0:18:07an old boy of the school who left us his collection.
0:18:07 > 0:18:12What might this book fetch if it were to go to auction?
0:18:12 > 0:18:17Well, it's very hard to say. The imperfections affect the price.
0:18:17 > 0:18:21But I would guess a couple of million, something of that order.
0:18:21 > 0:18:27I am absolutely amazed that you can happily finger a book which is worth so much.
0:18:27 > 0:18:34There can't be many pupils who would be able to read off an original Shakespeare during their studies.
0:18:34 > 0:18:38Well, that must be true. There are very few of these in schools.
0:18:38 > 0:18:41There may be one or two others, but very, very few indeed.
0:18:41 > 0:18:43But we do let the pupils come and look at it.
0:18:43 > 0:18:47We give them gloves. We don't know how clean their hands are.
0:18:47 > 0:18:50And they can turn the pages of whatever play they're studying,
0:18:50 > 0:18:53and derive inspiration, I would have thought,
0:18:53 > 0:18:57from looking at the first folio version of that play.
0:18:57 > 0:19:00What a wonderful piece of history.
0:19:00 > 0:19:05It is a remarkable collection. And we've only scratched the surface.
0:19:05 > 0:19:11What a privilege for the students to have these treasures right at their fingertips.
0:19:11 > 0:19:15Leaving Stonyhurst College, I'm heading north through Lancashire.
0:19:15 > 0:19:21Adam Henson was a little further west when he came to this area for an encounter with wildlife.
0:19:22 > 0:19:26I've travelled down to near the border with Merseyside,
0:19:26 > 0:19:29to meet up with Robert Webster, a farmer who I've been told
0:19:29 > 0:19:33does something quite interesting with his leftover potatoes.
0:19:39 > 0:19:41- Robert, hi. - Good morning, Adam.
0:19:41 > 0:19:45- Goodness me, you've got plenty of machinery. - We have, yeah. A yardful!
0:19:45 > 0:19:48- How big is the farm? - About 400 acres altogether.
0:19:48 > 0:19:52We grow potatoes for processing. They are the main veg crops.
0:19:52 > 0:19:56And once they're lifted then, what do you do with them?
0:19:56 > 0:20:01All our potatoes go for processing to a chip manufacturer for frozen chips.
0:20:01 > 0:20:05So we lift them, fetch them to the farm, we run them over the grader.
0:20:05 > 0:20:10- Any with blemishes are selected out.- What do you do with waste ones - plough them back in?
0:20:10 > 0:20:14No. They're a tuber and will start to grow again the following spring,
0:20:14 > 0:20:15so they are a problem to us.
0:20:15 > 0:20:18We really like to get them off the farm if we can.
0:20:18 > 0:20:22- What happens to them? - We use them for stock feed or take them to feed the birds.
0:20:22 > 0:20:25- Feed the birds?- Yes.- Fantastic.
0:20:25 > 0:20:28- What sort of birds? - We feed the swans and the geese,
0:20:28 > 0:20:31and other types of birds at the wildfowl Martin Mere.
0:20:31 > 0:20:34This is Robert's local nature reserve.
0:20:34 > 0:20:38Farmers have been feeding potatoes to the swans for nearly 30 years.
0:20:38 > 0:20:41And in weather like this, they certainly seem glad of them.
0:20:41 > 0:20:45- Have you got some today? - We have. We've got some on the yard to load up onto a trailer.
0:20:45 > 0:20:48Great. I'll give you a hand. I've never fed swans before.
0:20:48 > 0:20:50There you are. You'll learn something new!
0:20:50 > 0:20:55I'll drive the loading shovel. I'm afraid you'll have to work the hand tube.
0:20:55 > 0:20:59There are nearly 10 tonnes of potatoes here.
0:20:59 > 0:21:03Could be here all day. Just as well we've got the machine.
0:21:08 > 0:21:11A good job, Adam. At least we're putting them to good use.
0:21:11 > 0:21:16Great. Right, now this lot is off to Martin Mere wildlife reserve.
0:21:19 > 0:21:21When this reserve opened in the 1970s,
0:21:21 > 0:21:24there were only a handful of Hooper swans.
0:21:24 > 0:21:28But numbers are on the up. Now around 2,000 swans
0:21:28 > 0:21:31will travel here from Iceland to make the most of this secure roost
0:21:31 > 0:21:34with its plentiful supply of food.
0:21:40 > 0:21:43Feeding the birds potatoes is a great way of recycling them.
0:21:43 > 0:21:46Otherwise, they would be buried as waste.
0:21:46 > 0:21:53It makes sense to the farmers, too, because the swans don't target the potato plants in their fields.
0:21:56 > 0:21:59- Hi, Tom, how are you? - Hi, Adam. Very well, thank you.
0:21:59 > 0:22:02Tom Clare is the assistant reserve manager.
0:22:02 > 0:22:07Potatoes are a funny thing to feed them. What does it do for them then?
0:22:07 > 0:22:11It fattens the swans up a bit more, gives them more bang for the bucks.
0:22:11 > 0:22:14So during the winter when it's really harsh conditions,
0:22:14 > 0:22:18they need that extra energy which they get out on the fields.
0:22:18 > 0:22:21But feeding them on site is really beneficial for us.
0:22:21 > 0:22:24- And they seem to love them?- Yeah, they absolutely love the potatoes.
0:22:24 > 0:22:30They feed on them no matter what, even if we feed them grain, there's always a few hundred on potatoes.
0:22:30 > 0:22:34And how does a swan eat a potato? It can't be easy for them.
0:22:34 > 0:22:37It doesn't look particularly easy, but they have a good go at it.
0:22:37 > 0:22:41They peck at it as much as possible, then when they get bits
0:22:41 > 0:22:43they just snap the bits up and mulch it all up.
0:22:43 > 0:22:46It gets easier as the potatoes get older and get more rotten.
0:22:46 > 0:22:48How long will the swans stay here for now?
0:22:48 > 0:22:51They'll stay here until around March
0:22:51 > 0:22:54and around that time the urge to migrate back up to Iceland
0:22:54 > 0:22:55gets stronger and stronger,
0:22:55 > 0:22:58they know they have to get there for breeding.
0:22:58 > 0:23:00And how far have they flown, then?
0:23:00 > 0:23:02Well, it is 800 kilometres or so.
0:23:02 > 0:23:04And 500 of that is over open water.
0:23:04 > 0:23:07So, it's a fairly massive migration, especially for the cygnets.
0:23:07 > 0:23:10When they come here, they're only a few months old
0:23:10 > 0:23:13to make that migration, so it's a really arduous journey for them.
0:23:22 > 0:23:26What a great way to give these beautiful birds a helping hand.
0:23:26 > 0:23:28And use spuds that would otherwise be wasted.
0:23:39 > 0:23:43But it isn't just potatoes they feed the birds here.
0:23:43 > 0:23:46I have got a little job to do before I leave.
0:23:46 > 0:23:49As well as potatoes, at 3 o'clock every day, all the birds get wheat.
0:23:49 > 0:23:52And the idea is that it brings the swans nice and close
0:23:52 > 0:23:54to the public, so they can see them.
0:23:54 > 0:23:57But more importantly, so that the rings on their legs can be read
0:23:57 > 0:24:01so that they can understand all about their migration.
0:24:07 > 0:24:10My journey through Lancashire continues.
0:24:10 > 0:24:14I've cycled north to the town of Chipping in search of some very different creatures.
0:24:18 > 0:24:20Here at Bowland Wild Boar Park,
0:24:20 > 0:24:23they introduced a herd of boar about ten years ago.
0:24:23 > 0:24:28They live in an enclosed area of countryside and I've been given special access to go and feed them.
0:24:28 > 0:24:32When the Forest of Bowland got its name, wild boar were part
0:24:32 > 0:24:34of the native fauna of Britain.
0:24:34 > 0:24:37They were popular game species and kept in large enclosed
0:24:37 > 0:24:42hunting grounds until they gradually died out in the 13th century.
0:24:42 > 0:24:46In recent years, they've made a return to the British landscape
0:24:46 > 0:24:49and even new wild populations have formed
0:24:49 > 0:24:52by escapees of private collections.
0:24:52 > 0:24:55Chris Bailey is a second generation pig farmer
0:24:55 > 0:24:59who has diversified his animal stock to house these beasts.
0:24:59 > 0:25:02He has to have a zoo licence to keep them
0:25:02 > 0:25:05as they're classed as a dangerous animal.
0:25:05 > 0:25:06I'll be right in the middle of them.
0:25:09 > 0:25:12He's getting quite close. Do you need to be wary of them?
0:25:12 > 0:25:14Yeah, this one here's a bit wilder.
0:25:14 > 0:25:17As you can see, she's a bit frightened of us.
0:25:17 > 0:25:20These aren't too bad because we feed them every day
0:25:20 > 0:25:22so they're not hungry, not looking for food.
0:25:22 > 0:25:25If you come across them in the wild and they were hungry,
0:25:25 > 0:25:28you got them cornered, they would probably attack you.
0:25:28 > 0:25:30This is feeding time, they'll be hungry.
0:25:30 > 0:25:32Yep, they come running to the fence.
0:25:34 > 0:25:36You can put one foot over if you want.
0:25:36 > 0:25:40- Just throw it as far as we can.- Right.- OK?
0:25:40 > 0:25:41That's it.
0:25:41 > 0:25:45- What is that? Mixed veg...- Mixed vegetables from the local supplier.
0:25:45 > 0:25:50Potatoes, cabbage leaves, broccoli.
0:25:50 > 0:25:52- All the off cuts, it looks like. - All the off cuts, yeah.
0:25:52 > 0:25:58What are they here for? Are you trying to reintroduce them or do you breed them for meat?
0:25:58 > 0:26:00My dad got them for a hobby about 15 years ago
0:26:00 > 0:26:03and we decided to open the place up to the public.
0:26:03 > 0:26:06So, basically, they're for public show.
0:26:06 > 0:26:09But the public like to see babies and then when the babies grow up
0:26:09 > 0:26:12you've got to do something with them.
0:26:12 > 0:26:15- We sell them for meat then.- What would you compare boar meat to?
0:26:15 > 0:26:18It's similar to pork but a lot more gamey.
0:26:18 > 0:26:22It's certainly interesting to see them amongst hill land,
0:26:22 > 0:26:24with forestry, as opposed to a big wide open farm.
0:26:24 > 0:26:28They almost look like they're native. If you got rid of the fences they'd look...
0:26:28 > 0:26:34Yeah, it's their natural habitat - as you can see they're fit, healthy and they love it.
0:26:43 > 0:26:47- What's the right name for... - We call them boarlets.
0:26:47 > 0:26:50- Boarlets?- Yes.
0:26:50 > 0:26:52And they've got stripes on them.
0:26:52 > 0:26:59The stripes are for camouflage when they're first-born, in the natural environment they hide from predators.
0:26:59 > 0:27:01- And they are very camouflaged.- Yeah.
0:27:01 > 0:27:04As they get a bit older, even at this age,
0:27:04 > 0:27:08these are eight to ten weeks old, they start to fade.
0:27:08 > 0:27:10When they get a few month old
0:27:10 > 0:27:12they're the same colour as their parents.
0:27:12 > 0:27:16- Look at the size of him!- You can tell he's a male one, yeah.
0:27:16 > 0:27:19- He's about twice the size of any of them in here.- Yeah.
0:27:19 > 0:27:22As you can see, he's got the tusks.
0:27:22 > 0:27:25He's got two at the top and the bottom.
0:27:25 > 0:27:28And as he eats and open and closes his mouth,
0:27:28 > 0:27:31they actually rub together, the tusks, and they're very sharp.
0:27:31 > 0:27:35Chris also has many other animals at the farm who have made
0:27:35 > 0:27:37the Forest of Bowland their home.
0:27:41 > 0:27:43Well, it's obviously not just wild boar.
0:27:43 > 0:27:47How did you end up with meerkats?
0:27:47 > 0:27:50Well, we like to have a different range of animals on the park.
0:27:50 > 0:27:53You know, the people like the meerkats, they love them.
0:27:53 > 0:27:57It's not always, as we've seen - sunny and nice and warm.
0:27:57 > 0:28:00So, do all these animals like living here?
0:28:00 > 0:28:04They seem to get on very well here.
0:28:04 > 0:28:07As long as they've got lots of food and they've got a nice, warm hut
0:28:07 > 0:28:09with lots of straw bedding in the huts,
0:28:09 > 0:28:12these actually have got wool in the hut,
0:28:12 > 0:28:15they roll up in the wool and keep nice and warm.
0:28:15 > 0:28:19So, as long as they've got lots of food, lots of bedding and keep dry,
0:28:19 > 0:28:21they seem absolutely fine.
0:28:21 > 0:28:23You've come a long way from being a pig farmer?
0:28:23 > 0:28:25A very long way, yeah.
0:28:25 > 0:28:30I never expected to meet such exotic beasts in the heart of Lancashire.
0:28:30 > 0:28:33When Matt Baker visited this part of the world,
0:28:33 > 0:28:36he was concerned with a much more traditional animal.
0:28:40 > 0:28:42Sitting up on the western side of the Pennines
0:28:42 > 0:28:45and close to the Lancashire coast,
0:28:45 > 0:28:48the Forest of Bowland gets more rainfall than most places in the UK.
0:28:48 > 0:28:52It's a perfect climate for lush grassland, so there's no surprise
0:28:52 > 0:28:56that Lancashire's cheese-making history is very mature indeed,
0:28:56 > 0:28:59dating back to the 12th century. But not all of the milk
0:28:59 > 0:29:01that goes into some of this traditional cheese
0:29:01 > 0:29:04comes from the animal that you might expect.
0:29:06 > 0:29:10On this farm in Chipping, Simon Scott milks 450 Friesland sheep
0:29:10 > 0:29:1211 months of the year.
0:29:12 > 0:29:16Originally from Holland, they're the best breed for milking.
0:29:19 > 0:29:23Well, what a lovely parlour, this is, Simon, isn't it?
0:29:23 > 0:29:27It looks like a miniature version of a cow dairy, basically.
0:29:27 > 0:29:31It is, it's just exactly the same as a cow parlour, just a smaller version
0:29:31 > 0:29:35and two clusters, really. It's the same layout, completely.
0:29:35 > 0:29:39Here they come, here are the girls. They don't know me, so I'll look away.
0:29:39 > 0:29:43- They usually come in order, anyway. - Do they?- Yeah.
0:29:43 > 0:29:46An incredible system you've got here, these little boards.
0:29:46 > 0:29:49When we first designed it, we didn't know how it would work
0:29:49 > 0:29:52and straight off, it worked tremendously well.
0:29:52 > 0:29:53Put some units on.
0:29:56 > 0:29:59There now, darling. How about that? Good girl.
0:30:04 > 0:30:06How much milk do they produce then, Simon?
0:30:06 > 0:30:08We're averaging 2.5 litres a day.
0:30:08 > 0:30:11It must be quite a quick process then?
0:30:11 > 0:30:16Yeah, it's a quick process. We're putting, at peak time,
0:30:16 > 0:30:18400 through in about two-and-a-half hours.
0:30:18 > 0:30:21You'll get the hang of it when you've done 400.
0:30:22 > 0:30:26- Is that all right? Is that on?- There we go, you're on, you're away.
0:30:27 > 0:30:32Compared to a cow, Simon gets a fraction of milk per animal.
0:30:32 > 0:30:35But sells it at a much higher price per litre.
0:30:35 > 0:30:40Trying to compare with a dairy cow, you do have to milk the numbers.
0:30:40 > 0:30:44But you are looking at 97-8 pence a litre for sheep's milk
0:30:44 > 0:30:47compared to in the twenties...
0:30:47 > 0:30:49- Low twenties these days.- Yeah.
0:30:54 > 0:30:57- Pull it up or down?- Down.- Down.
0:30:57 > 0:31:01The door opens, next one through.
0:31:01 > 0:31:02SHEEP BLEAT
0:31:02 > 0:31:07So, how do you think it compares to milking cows, then?
0:31:07 > 0:31:11It's certainly a lot cleaner. And, I have to say, from a sheep farmer's
0:31:11 > 0:31:15point of view, it feels a bit odd, but it's great. Very quirky.
0:31:15 > 0:31:19My father, at the beginning when we first started milking sheep,
0:31:19 > 0:31:22wondered what we were doing. He really did.
0:31:22 > 0:31:25And the first ten sheep that we had through the parlour,
0:31:25 > 0:31:27ten or 11 years ago,
0:31:27 > 0:31:29I always remember him saying to me,
0:31:29 > 0:31:31what on earth have we let ourselves in for?
0:31:31 > 0:31:34- Really?- Ever since then, it seems to have taken off.
0:31:34 > 0:31:38Demand for Simon's milk is up 10% year-on-year.
0:31:38 > 0:31:41It contains more zinc and calcium than cow's milk
0:31:41 > 0:31:45and it's easy to digest. Just down the road from here is Leagram's Dairy,
0:31:45 > 0:31:49where I'm going to help turn Simon's milk into cheese.
0:31:49 > 0:31:51- Hello, how you doing? - Fantastic!- I'm here.
0:31:51 > 0:31:55And you bought some milk with you. Are we going to make some cheese together?
0:31:55 > 0:31:59Well, I hope so, yes. Do you want to grab that side? There we are.
0:31:59 > 0:32:02First, Bob adds a starter culture to the milk. This helps the cheese
0:32:02 > 0:32:06to form. Then he adds an enzyme called rennet to set it.
0:32:06 > 0:32:09One hour later, it's time to separate the curds from the whey.
0:32:09 > 0:32:15And I want you to pull it across towards the other side. All right?
0:32:15 > 0:32:20- It's quite tough.- Can you see? - Is it very different making
0:32:20 > 0:32:23sheep's cheese like this as opposed to cow's cheese?
0:32:23 > 0:32:29There's a lot more solids in sheep's cheese. The cow's milk, you'd whip that cutter through no problem.
0:32:29 > 0:32:34It would be a lot softer. You are having difficulty - you are forcing the curds up at the other end.
0:32:34 > 0:32:36Now, put your hand in
0:32:36 > 0:32:39and just gently move the curds. Can you see all the liquid coming
0:32:39 > 0:32:44- through now?- Yeah, yeah, yeah.- It's extremely good for your skin,
0:32:44 > 0:32:48- sheep's milk. So you're getting it from the outside as well as the inside.- Wow.
0:32:48 > 0:32:51How many other cheesemakers make sheep's cheese?
0:32:51 > 0:32:57In this area, we've probably got another five cheese producers, producing fantastic sheep's cheese.
0:32:57 > 0:32:58So it's very popular then?
0:32:58 > 0:33:02Very popular. We're getting more adventurous though, cheesemakers.
0:33:02 > 0:33:04I think we'll be rivalling the French.
0:33:04 > 0:33:09Once separated, it's put into small sieves so the remaining whey can drain out.
0:33:09 > 0:33:14It's then left for 24 hours to reduce and become cheese. Like all Bob's cheese,
0:33:14 > 0:33:18it's finished with a coat of wax to keep it fresh and free from germs.
0:33:18 > 0:33:21For you, then, as a cheese maker, do you prefer sheep's cheese,
0:33:21 > 0:33:23cow's cheese, goat's cheese?
0:33:23 > 0:33:24Sheep's cheese is fantastic.
0:33:24 > 0:33:28Sheep's cheese is easy to digest, the fat globules are very small,
0:33:28 > 0:33:31so they're a lot easier to digest.
0:33:31 > 0:33:34And especially for people with eczema and skin problems,
0:33:34 > 0:33:37sheep's milk is absolutely wonderful. We just break it open.
0:33:37 > 0:33:41- Look at that.- It's lovely and white, isn't it?
0:33:41 > 0:33:48So we'll just try a little piece, cut a wedge off for you. Look at that, it's lovely and soft.
0:33:48 > 0:33:53- Well, it looks delicious. - Slightly lemony.
0:33:55 > 0:33:58- Melts in your mouth.- It does melt in your mouth. Do you know,
0:33:58 > 0:34:01I didn't really know what to expect but it's very, um...
0:34:01 > 0:34:03There's a little bit of a tang with it.
0:34:03 > 0:34:06- It's very creamy, isn't it? - Very creamy, yeah.
0:34:20 > 0:34:25Back on my bike, my journey continues. I am en route to Burnley.
0:34:28 > 0:34:31Along the way, I have been distracted by some striking
0:34:31 > 0:34:34structures dotted about the county. Mainly on the hilltops.
0:34:34 > 0:34:41These modern art installations are a series of 21st century landmarks known as the panopticons.
0:34:41 > 0:34:46Constructed over a six-year period as symbols of the renaissance of the area.
0:34:46 > 0:34:51This one, called Atom, is above the town of Colne.
0:34:51 > 0:34:56Its striking shape gives stunning windows onto the countryside below.
0:34:56 > 0:34:59And the next one is on my route,
0:34:59 > 0:35:02so I get to stop and see it up close.
0:35:02 > 0:35:05It watches over the town of Burnley.
0:35:07 > 0:35:12This is called the Singing Ringing Tree.
0:35:12 > 0:35:15And, as well as looking amazing up on the hilltop,
0:35:15 > 0:35:17it makes a really interesting sound.
0:35:17 > 0:35:19Quite eerie.
0:35:19 > 0:35:22It's designed so that, on a windy day,
0:35:22 > 0:35:25and it is really, really windy today,
0:35:25 > 0:35:28the wind whistles through it.
0:35:33 > 0:35:35It's designed to look like a hawthorn tree
0:35:35 > 0:35:39And, from a distance, does exactly that.
0:35:39 > 0:35:43Out here, the only thing the noise will be bothering is the sheep.
0:35:43 > 0:35:48The Panopticons have led me through Lancashire to my next stop in Bacup.
0:35:48 > 0:35:51This is Lee Quarry, a mountain biker's paradise
0:35:51 > 0:35:55set in a disused quarry full of jumps and drop-offs
0:35:55 > 0:35:58and some of the biggest berms in the UK.
0:35:58 > 0:36:03I might well be known for cycling but this is going to be a real challenge.
0:36:03 > 0:36:06I've cycled around the world. I know my way around a bike.
0:36:06 > 0:36:09But these guys really are incredibly skilled.
0:36:09 > 0:36:11It's so technically difficult.
0:36:11 > 0:36:14They just make it look easy.
0:36:14 > 0:36:16Alastair Clarkson is a world-class trial biker.
0:36:16 > 0:36:20He helped to create some of these crazy tracks and jumps.
0:36:28 > 0:36:29- Fantastic.- How are you doing?
0:36:29 > 0:36:32- I'll need to borrow that. - Help yourself. Help yourself.
0:36:32 > 0:36:34What's the history of this place
0:36:34 > 0:36:37and what makes it good for mountain biking?
0:36:37 > 0:36:39I've been coming here for years.
0:36:39 > 0:36:44It's just fantastic for natural competition practice.
0:36:44 > 0:36:48The rocks lend themselves really well for the type of riding I do. A bit of trials riding.
0:36:48 > 0:36:51Has it become a bit of a Mecca in Lancashire for mountain biking?
0:36:51 > 0:36:53I'd say more than Lancashire.
0:36:53 > 0:36:55It's become a Mecca in the whole of the UK.
0:36:55 > 0:36:57It's one of the top places in the UK
0:36:57 > 0:37:00for trials riding, cross-country riding, everything.
0:37:00 > 0:37:02So is there anything I should know
0:37:02 > 0:37:05before risking life and limb on these things?
0:37:05 > 0:37:09- Rule number one, don't try to sit down.- Right.- That will hurt.
0:37:09 > 0:37:13The brakes are very powerful, so you want to be careful of those.
0:37:13 > 0:37:17And watch out for the pedals. You're not clipped in and they are sharp.
0:37:17 > 0:37:18So be careful.
0:37:25 > 0:37:30Right, one of the most vital things to learn for trials
0:37:30 > 0:37:32and general mountain-biking is balance.
0:37:32 > 0:37:36Track stand, which is learning how to balance the bike without moving,
0:37:36 > 0:37:38without putting your feet on the floor.
0:37:38 > 0:37:41So I reckon that's the best place to start.
0:37:41 > 0:37:44Basically, brakes are quite important for this.
0:37:44 > 0:37:48You want to turn your handlebars slightly, brakes on.
0:37:48 > 0:37:50Keep your upper body level with the handlebars.
0:37:50 > 0:37:54It's a case of just standing on the bike and using your hips and knees
0:37:54 > 0:37:56to correct the bike.
0:37:58 > 0:38:00- Basically, easy as that. - Easy as that.
0:38:03 > 0:38:07Starting on a track stand is harder than coming into a track stand.
0:38:07 > 0:38:09That's it.
0:38:11 > 0:38:13- You're a natural. - Not quite as smooth as yours, but...
0:38:13 > 0:38:18That's pretty good, though. That's pretty good.
0:38:18 > 0:38:20Now, it's getting a bit more technical now.
0:38:20 > 0:38:23If we try and get you to move the back wheel around,
0:38:23 > 0:38:28which means using the front brake, lifting up the back wheel and putting it where you want.
0:38:28 > 0:38:31And, again, that all in your upper body and your hips.
0:38:31 > 0:38:33It's best if you can do it from rolling.
0:38:33 > 0:38:37Roll along, turn into it, then look with your head where you want to be,
0:38:37 > 0:38:39twist your hips, front brake on,
0:38:39 > 0:38:41and then put the back wheel where you want it.
0:38:42 > 0:38:45It should look a little something...
0:38:49 > 0:38:53It's a case of eyeing up where you want it to go and putting it there.
0:39:05 > 0:39:09Hmm, if I could do that, what would you learn next?
0:39:09 > 0:39:11I'd say the bunny hop.
0:39:11 > 0:39:13Should end up looking...
0:39:20 > 0:39:22Wheel that. That's it.
0:39:25 > 0:39:28It's both at the same time, though, isn't it?
0:39:31 > 0:39:32First down.
0:39:34 > 0:39:37There are around eight kilometres of mountain-bike trails here.
0:39:37 > 0:39:41Many of these are black and red coded, which means they are tough.
0:39:41 > 0:39:44But there is something for all levels here.
0:39:44 > 0:39:46You just need to be a massive bike fan.
0:39:55 > 0:40:00Soon, I'll be back on my own bike and heading for my final destination.
0:40:00 > 0:40:04But first, here's Adam Henson trying a local delicacy.
0:40:06 > 0:40:09The Moon Valley, in the heart of rural Lancashire,
0:40:09 > 0:40:12has a long tradition of farming livestock.
0:40:12 > 0:40:15It's famous for its lamb and beef cattle.
0:40:21 > 0:40:25I'm here to meet a couple who want us to serve up a different kind of Sunday roast.
0:40:25 > 0:40:30But there's no lamb or beef here, only goats.
0:40:30 > 0:40:32You might be used to the idea of goat's cheese,
0:40:32 > 0:40:36but these animals are bred for their meat, not their milk.
0:40:36 > 0:40:40This is one of only a handful of farms that do this in the UK,
0:40:40 > 0:40:43and the business is a runaway success.
0:40:43 > 0:40:49It's all the idea of Sharon Peacock, who runs the farm with her husband, Chris.
0:40:53 > 0:40:56Goats aren't everyone's choice of animal. How did you get into them?
0:40:56 > 0:40:57Almost by accident.
0:40:57 > 0:41:01We got four goats originally. We tried the meat ourselves.
0:41:01 > 0:41:03Friends and family took a lot off us,
0:41:03 > 0:41:07so we increased in size, and we've kept doing that to supply demand.
0:41:07 > 0:41:14Demand's massive. The last few years, it's gone out the window. We can't supply the demand out there.
0:41:15 > 0:41:18In just a few years, the herd's grown to 400.
0:41:19 > 0:41:24But goat meat is still an unusual thing to see on a British menu.
0:41:24 > 0:41:27Why do you think it hasn't been so popular over here?
0:41:27 > 0:41:30It's got a reputation for being on the dry and tough side,
0:41:30 > 0:41:33which was once probably the case.
0:41:33 > 0:41:36These days, with Boer goat meat, we don't find that any longer.
0:41:36 > 0:41:38This is not dry or tough,
0:41:38 > 0:41:41and it's not overly strong in flavour.
0:41:41 > 0:41:46It's got a reputation for being "goaty". Boer goat meat shouldn't taste like that.
0:41:50 > 0:41:54Boer goats were brought here from South Africa, where they were farmed
0:41:54 > 0:41:56especially for their meat.
0:41:58 > 0:42:00I'm keen to get a good look at them.
0:42:00 > 0:42:04These goats are very different to dairy goats. What have we got here?
0:42:04 > 0:42:09We've got two goats. You've got a pure-bred Boer, 100%, female.
0:42:09 > 0:42:13And this is Smashie. She's a first cross dairy cross.
0:42:13 > 0:42:16You can see obvious differences between them.
0:42:16 > 0:42:19But if you look at the coverage on the back,
0:42:19 > 0:42:23you've got more meat on this animal. You can feel meat down the back,
0:42:23 > 0:42:26that muscle down the side of the spine is where you get the meat from.
0:42:26 > 0:42:31So this more dairy type is just slightly more angular,
0:42:31 > 0:42:34less meat on the bone and a bit taller?
0:42:34 > 0:42:35That's the main difference.
0:42:38 > 0:42:43I've got some goats on my farm, but they're more to sell as breeding animals than for meat.
0:42:43 > 0:42:45Way to a goat's heart, a bit of food.
0:42:45 > 0:42:49- Yeah.- Let me have a bit.
0:42:49 > 0:42:52But they can be very smelly.
0:42:52 > 0:42:54You stinky billy.
0:42:57 > 0:42:59- Go away, you smell!- No, he doesn't!
0:43:02 > 0:43:05Well, this certainly seems to be working for Sharon,
0:43:05 > 0:43:08but I'm off to meet her husband Chris to get a bit more hands-on.
0:43:08 > 0:43:14Goats are fairly high-maintenance, and there's one job going on that I can lend a hand with.
0:43:15 > 0:43:20It's a job that requires a lot of patience and a steady hand.
0:43:20 > 0:43:22Hi, Chris, hard at work?
0:43:22 > 0:43:24- Yeah.- Do you have to trim the feet a lot?
0:43:24 > 0:43:28We tend to find we trim them about every three months.
0:43:28 > 0:43:32Because they run outside on the soft ground and don't run across concrete a lot,
0:43:32 > 0:43:38they do grow fast. It's a bit back-aching when you've done 100.
0:43:38 > 0:43:43There's a set of foot trimmers behind you. Have a go.
0:43:43 > 0:43:48Right then, Mrs Goat. Now, when I trim my goats at home, I sit them down, but you're standing up.
0:43:48 > 0:43:52With the goats, because there's not a cushion of wool on them,
0:43:52 > 0:43:57they stand better and are more comfortable stood up.
0:44:02 > 0:44:08- And how do you go about selling it? - We sell it from the farm gate here.
0:44:08 > 0:44:10And we also send it out through the post.
0:44:10 > 0:44:15- We're selling as much as we can produce, and not struggling to do it.- Two more?
0:44:15 > 0:44:17If you like, yeah.
0:44:20 > 0:44:24Sharon and Chris really think that goat meat is brilliant,
0:44:24 > 0:44:27and worthy of much more than just a curry.
0:44:27 > 0:44:33But can it ever compete with our traditional Sunday roast of beef or lamb?
0:44:34 > 0:44:36I'm off to meet an expert to find out.
0:44:36 > 0:44:39Goat meat is low in fat,
0:44:39 > 0:44:44low in cholesterol and low in calories, but how does it taste?
0:44:45 > 0:44:48Nigel Howarth is a Michelin-starred chef.
0:44:48 > 0:44:51He runs a couple of award-winning restaurants in Lancashire.
0:44:51 > 0:44:55Today, he's cooking up a goat shoulder to prove that it can replace the traditional roast.
0:44:55 > 0:44:58- Nigel.- Adam.- How are you? - Very well indeed.
0:44:58 > 0:45:03So are you sold on the idea of serving goat in your restaurants?
0:45:03 > 0:45:04Yeah, I really like goat.
0:45:04 > 0:45:08- I've got some shoulder of goat to show you. - What do your customers think?
0:45:08 > 0:45:11They love it. It's a beautiful piece of meat.
0:45:11 > 0:45:14It looks lovely and tender, but we're going to slow-cook this.
0:45:17 > 0:45:21Nigel coats the goat in garlic and a good sprinkling of salt.
0:45:21 > 0:45:24Here's one I prepared earlier.
0:45:24 > 0:45:27- Beautiful. Look at that. - Slow-cooked shoulder of goat.
0:45:27 > 0:45:31- Looks lovely.- Yeah. I'm going to prepare that for you right now.
0:45:31 > 0:45:36- I'll get a seat in the restaurant, shall I?- Absolutely. Be quick!
0:45:36 > 0:45:41Now, this is the life. Roast dinner with all the trimmings on the way.
0:45:41 > 0:45:46That looks magnificent. Wonderful.
0:45:48 > 0:45:55Now, you marinated this overnight in quite a long process. Could you do it for an afternoon or Sunday roast?
0:45:55 > 0:45:59Yeah, you can. You could do it like you would roast any shoulder of lamb
0:45:59 > 0:46:03or pork, just pop it in the oven and roast it for three or four hours,
0:46:03 > 0:46:05and it will still drop off the bone.
0:46:05 > 0:46:08It's like a very flavoursome lamb, isn't it? Delicious.
0:46:08 > 0:46:12I would definitely serve this in my house for Sunday roast.
0:46:12 > 0:46:14- Absolutely.- Magnificent.
0:46:19 > 0:46:21From the quarry in Bacup,
0:46:21 > 0:46:27I've headed west to the pretty town of Rawtenstall, and to Mr Fitzpatrick's,
0:46:27 > 0:46:30where I'll hopefully get a real flavour of the people here.
0:46:30 > 0:46:34This is Britain's last original Temperance Bar,
0:46:34 > 0:46:37and if you're not sure what a Temperance Bar is,
0:46:37 > 0:46:40I'll be heading in to try a drink with a difference,
0:46:40 > 0:46:45straight after the Country Tracks weather for the week ahead.
0:48:50 > 0:48:57.
0:49:06 > 0:49:09I've been on a journey through Lancashire,
0:49:09 > 0:49:11starting in the Forest of Bowland.
0:49:11 > 0:49:15I witnessed the amazing collections at Stonyhurst College.
0:49:15 > 0:49:17I fed the wild boars in Chipping
0:49:17 > 0:49:20and I visited the panopticon art near Burnley,
0:49:20 > 0:49:22before testing my bike skills in Bacup.
0:49:22 > 0:49:26Now I'm spending the final part of my journey
0:49:26 > 0:49:30here in Rawtenstall. I've stepped back in time
0:49:30 > 0:49:33into Mr Fitzpatrick's Temperance Bar,
0:49:33 > 0:49:36the last remaining bar of its type in the UK.
0:49:36 > 0:49:40It has been serving non-alcoholic drinks to the local people
0:49:40 > 0:49:44for well over 100 years. But the Temperance movement has been around
0:49:44 > 0:49:48in this country for almost 200 years, a social movement
0:49:48 > 0:49:50encouraging reduced use of alcohol.
0:49:50 > 0:49:55In 1832, a Lancashire chap, Joseph Livesey, introduced a more hardline attitude,
0:49:55 > 0:49:59requiring members of the Temperance movement to sign a pledge
0:49:59 > 0:50:01to abstain from alcohol completely.
0:50:01 > 0:50:06He blamed alcohol for many social problems, including poverty and unemployment
0:50:06 > 0:50:08amongst the working classes,
0:50:08 > 0:50:13during a time when Lancashire was an important industrial county,
0:50:13 > 0:50:15particularly in cotton production.
0:50:19 > 0:50:26Roll on 60 years, and Mr Fitzpatrick arrived in Lancashire.
0:50:26 > 0:50:30Chris Law is the current owner of this quirky little bar.
0:50:30 > 0:50:33Stepping in felt like stepping into another world,
0:50:33 > 0:50:34or maybe another time,
0:50:34 > 0:50:39not just because the products on the shelves look different to most shops,
0:50:39 > 0:50:43but the smell. It's amazing. What is it that creates that?
0:50:43 > 0:50:47It's a combination of the herbs and spices in the drinks we sell.
0:50:47 > 0:50:50And it's embedded into the walls over so many years.
0:50:50 > 0:50:53But luckily, it's still there lingering around.
0:50:53 > 0:50:58People do mention that a lot. Some come just for the smell.
0:50:58 > 0:51:01What would you say is your most popular drink?
0:51:01 > 0:51:03I'd like to say they're all popular.
0:51:03 > 0:51:09Everybody has a popular drink. We have seven flavours at the moment.
0:51:09 > 0:51:14The most recognisable one would be the black beer and raisin.
0:51:14 > 0:51:17- Blackberry and raisin? - Black beer and raisin.
0:51:17 > 0:51:21- Black beer?- It has a malty taste, with a touch of raisin to it.
0:51:21 > 0:51:26- So it's got the word "beer" in there, but it's non-alcoholic? - No, it's all boiled off.
0:51:26 > 0:51:27I quite fancy trying one.
0:51:27 > 0:51:30- Is that possible?- Of course you can.- A black beer and raisin.
0:51:32 > 0:51:36So what do you need to do to make the drinks?
0:51:36 > 0:51:40Well, we put in the flavoured drink itself, OK?
0:51:42 > 0:51:45Then we add...the secret ingredient,
0:51:45 > 0:51:47which you won't get to know what it is.
0:51:47 > 0:51:51- Right.- And then sparkling water.
0:51:54 > 0:51:59It's called black beer because it has a head on like that.
0:51:59 > 0:52:02- It looks like a glass of beer. - It kind of does look like a beer.
0:52:02 > 0:52:04- Cheers.- It's a malty taste.
0:52:08 > 0:52:13It's pretty good, that. Yeah, it's quite fruity, quite thick.
0:52:13 > 0:52:17It's not what you would normally expect with a cordial
0:52:17 > 0:52:21or anything like that. It's a lot thicker. It's a stronger flavour.
0:52:21 > 0:52:24How did you personally get involved in making non-alcoholic drinks?
0:52:24 > 0:52:28Well, the Temperance Bar came up for sale.
0:52:28 > 0:52:33I've had it 11 years now. I knew the gentleman who had it previous.
0:52:33 > 0:52:35I also knew Malachi Fitzpatrick.
0:52:35 > 0:52:39He was a great friend of the family. And when it came up for sale,
0:52:39 > 0:52:43I thought that it would be like a relaxation up to my retirement,
0:52:43 > 0:52:46because I used to be a welder.
0:52:46 > 0:52:50- Right.- But then I realised it was a lot harder than that,
0:52:50 > 0:52:54and I'll probably be here till 95, not 65. I wouldn't like anybody else
0:52:54 > 0:52:59to take it over if they were not going to keep it like it is, like it should be.
0:52:59 > 0:53:01Keeping the tradition.
0:53:01 > 0:53:07- How is it seen in the community, in the town?- It's a landmark.
0:53:07 > 0:53:11- People are proud of it?- If you were to walk up the street now
0:53:11 > 0:53:14and ask anybody where Fitzpatrick's is -
0:53:14 > 0:53:20"Here, lad. Go down the road a bit there. Get in there for a warmer."
0:53:20 > 0:53:24The British Temperance movement, although becoming very popular,
0:53:24 > 0:53:28never actually achieved prohibition as in America,
0:53:28 > 0:53:32and it gradually lost support as its followers dwindled.
0:53:32 > 0:53:36However, there still are members today, like the Hindley family,
0:53:36 > 0:53:40who are passionate about their cause.
0:53:40 > 0:53:44A lot of Temperance people did wonderful things.
0:53:44 > 0:53:48They used to have Temperance days and get on trains and go to the seaside.
0:53:48 > 0:53:52That's probably the only way the child would have a holiday,
0:53:52 > 0:53:56one day at the seaside with the Temperance people.
0:53:56 > 0:54:01So they had a big influence on the Lancashire people.
0:54:01 > 0:54:06They loved the Temperance movement, because they went out and did things.
0:54:06 > 0:54:08Have you never drunk alcohol?
0:54:08 > 0:54:10- Yes.- You've never drunk alcohol?
0:54:10 > 0:54:14- I have.- So did you personally not want to drink alcohol?
0:54:14 > 0:54:20Yes. The family drank, and I saw what happened. Then I found out
0:54:20 > 0:54:27the harmful effects, and I didn't really want to have these things
0:54:27 > 0:54:28happen to me, health-wise.
0:54:28 > 0:54:32And I saw the people and what happened to the people,
0:54:32 > 0:54:39- so that made my mind up.- And this is your family now?- This is my family.
0:54:39 > 0:54:42My daughter and granddaughter. My beautiful granddaughter.
0:54:42 > 0:54:45What's it like now, three generations?
0:54:45 > 0:54:51Do you both follow the Temperance movement? Do you have your own opinions on alcohol?
0:54:53 > 0:54:54I'm teetotal.
0:54:54 > 0:55:01And I enjoy the health benefits that come with being teetotal.
0:55:01 > 0:55:05And I like to be able to help my friends and neighbours out,
0:55:05 > 0:55:09and let them know the harmful effects of alcohol.
0:55:09 > 0:55:13But they can see them. Everybody can see them, so it's wonderful to come
0:55:13 > 0:55:18to places like Fitzpatrick's, to enjoy non-alcoholic beverages
0:55:18 > 0:55:21and enjoy each other's company.
0:55:21 > 0:55:25How does this work in modern society? You're the granddaughter.
0:55:25 > 0:55:29How do you feel it works with the way life is now?
0:55:29 > 0:55:33Yes. My whole life, I've been brought up with it,
0:55:33 > 0:55:38with going around telling people
0:55:38 > 0:55:42and meeting people where alcohol has affected their lives.
0:55:42 > 0:55:47I have learnt that... well, I obviously don't want to end up like that.
0:55:47 > 0:55:52And I see some of my friends maybe going down that path.
0:55:52 > 0:55:54I've tried to stop them.
0:55:54 > 0:55:57I've got a wonderful thing here about alcohol, the great remover.
0:55:57 > 0:56:02- Would you like me to read it? - What is it?- It's wonderful.
0:56:02 > 0:56:05"Alcohol, the great remover." What's this talking about?
0:56:05 > 0:56:09This is talking about what it does. This is the gist of the story.
0:56:10 > 0:56:12"Alcohol, the great remover.
0:56:12 > 0:56:17"The dry cleaner says alcohol removes stains from clothing.
0:56:17 > 0:56:22"This is correct. Alcohol will also remove the summer clothes,
0:56:22 > 0:56:25"the winter clothes, the spring clothes,
0:56:25 > 0:56:29"the autumn clothes, not only from the back of the man who drinks it,
0:56:29 > 0:56:32"but from his wife and his children as well.
0:56:32 > 0:56:38"Alcohol has no equal as a remover of the best things in life."
0:56:39 > 0:56:43The Temperance movement is clearly alive in the Hindley family.
0:56:43 > 0:56:46Not an easy commitment to make in modern society.
0:56:46 > 0:56:50My journey through Lancashire honestly has surprised me,
0:56:50 > 0:56:53from exploring this landscape, hearing about its history,
0:56:53 > 0:56:58seeing some of the wildlife, and of course testing my skills on the bike.
0:56:58 > 0:57:02The very last stop on my journey through Lancashire is a visit
0:57:02 > 0:57:07to another panopticon sculpture at the top of a very steep hill.
0:57:09 > 0:57:14This interesting looking structure is called Halo.
0:57:14 > 0:57:17It sits on the hilltop above the village of Haslington.
0:57:17 > 0:57:21What's particularly special is, at dusk, the lights come on.
0:57:44 > 0:57:47Subtitles by Red Bee Media Ltd
0:57:47 > 0:57:50E-mail subtitling@bbc.co.uk