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