Browse content similar to North Lake District. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Today I'm on a journey through the Lake District, | 0:00:18 | 0:00:21 | |
one of the world's most spectacular landscapes. | 0:00:21 | 0:00:24 | |
I start my travels in the North Lakes, | 0:00:26 | 0:00:29 | |
over 2,500 feet above sea level, in Whinlatter Forest. | 0:00:29 | 0:00:34 | |
That was so cool. I felled a tree. | 0:00:34 | 0:00:39 | |
I'll travel to Keswick to learn how a pencil factory | 0:00:39 | 0:00:43 | |
helped keep Second World War RAF pilots safe behind enemy lines. | 0:00:43 | 0:00:47 | |
Is that the compass? Oh, my gosh, it is so tiny. | 0:00:47 | 0:00:50 | |
I'll meet the photographer | 0:00:50 | 0:00:52 | |
whose collaboration with writer Alfred Wainwright | 0:00:52 | 0:00:55 | |
immortalised this amazing scenery... | 0:00:55 | 0:00:57 | |
The landscape has been here | 0:00:57 | 0:01:00 | |
for hundreds of thousands of years, untouched, | 0:01:00 | 0:01:02 | |
and I really do try to avoid photographing man's hand upon the landscape. | 0:01:02 | 0:01:08 | |
..and end my journey | 0:01:08 | 0:01:09 | |
indulging in any pudding lover's fantasy in Ambleside. | 0:01:09 | 0:01:14 | |
That looks yummy. | 0:01:14 | 0:01:16 | |
OK, so it's nothing... | 0:01:16 | 0:01:17 | |
I'd just eat that with a spoon, Lucy. | 0:01:17 | 0:01:20 | |
Along the way, I'll be looking back at the best of the BBC's rural programmes | 0:01:20 | 0:01:25 | |
from this part of the country. | 0:01:25 | 0:01:27 | |
This is Country Tracks. | 0:01:27 | 0:01:30 | |
The Lake District was one of the first areas in the UK | 0:01:33 | 0:01:36 | |
to be given National Park status. | 0:01:36 | 0:01:38 | |
Here, you can find England's highest mountain and its deepest lake. | 0:01:38 | 0:01:43 | |
Its vistas have inspired paintings by Constable | 0:01:43 | 0:01:46 | |
and words by Wordsworth. | 0:01:46 | 0:01:48 | |
I've come to Whinlatter | 0:01:48 | 0:01:49 | |
to get a taste of the only true mountain forest in England. | 0:01:49 | 0:01:53 | |
Whinlatter Forest rises to 2,591 feet above sea level, | 0:01:53 | 0:02:00 | |
giving spectacular views of the Lake District, and on to Scotland. | 0:02:00 | 0:02:04 | |
Now it was originally planted after the First World War, | 0:02:04 | 0:02:08 | |
in order to replenish the dwindling timber supplies in the UK. | 0:02:08 | 0:02:12 | |
Now back then, the main objective was to grow the most productive tree species possible, | 0:02:12 | 0:02:17 | |
offering very little diversity for wildlife. | 0:02:17 | 0:02:20 | |
But by the 1970s, the Forestry Commission decided to change the way they managed this forest. | 0:02:20 | 0:02:26 | |
Hiya, Nathan. | 0:02:28 | 0:02:29 | |
'I'm meeting ranger Nathan Fox, to find out why.' | 0:02:29 | 0:02:33 | |
So, Nathan, why was the decision taken to change the management of this forest? | 0:02:33 | 0:02:38 | |
The remit changed, really. | 0:02:38 | 0:02:40 | |
These are public forests and we need to manage them for public benefit, | 0:02:40 | 0:02:44 | |
so the emphasis on timber production reduced, | 0:02:44 | 0:02:47 | |
and the emphasis on more wildlife conservation and public facilities obviously increased. | 0:02:47 | 0:02:54 | |
That's a lovely thing to hear, so what exactly is the scale of this change? | 0:02:54 | 0:02:58 | |
I mean, how big is the forest for managing? | 0:02:58 | 0:03:00 | |
Whinlatter is a very big forest, obviously. | 0:03:00 | 0:03:02 | |
It's about 3,000 acres in size, and forestry's obviously quite a long-term thing. | 0:03:02 | 0:03:07 | |
So we've got a bit of work to do before we reach our ultimate goal. | 0:03:07 | 0:03:11 | |
It's a work in progress. | 0:03:11 | 0:03:12 | |
What are you doing with this particular patch of it? | 0:03:12 | 0:03:15 | |
The whole area's going to be clear-felled | 0:03:15 | 0:03:17 | |
and it's going to be replanted, but not with the same type of species | 0:03:17 | 0:03:21 | |
but with a different type of species to give a bit more diversity. | 0:03:21 | 0:03:25 | |
Cool. OK. How do you tackle such a big forest? | 0:03:25 | 0:03:28 | |
I mean, how do you cut this down efficiently? | 0:03:28 | 0:03:30 | |
Historically, it was done by axes, then it was done by saws. | 0:03:30 | 0:03:34 | |
-That's hard work. -Then, it was done by chainsaws, but we've do something different with it now. | 0:03:34 | 0:03:39 | |
-Where is it? -Just round here. I'm going to let you see. | 0:03:39 | 0:03:42 | |
-Hi, Dave. -Hiya, Nathan. | 0:03:52 | 0:03:54 | |
-Liz, this is my colleague, Dave. -Hello. | 0:03:54 | 0:03:56 | |
-This is Liz. -Very nice to meet you. -How are you, love? | 0:03:56 | 0:03:59 | |
-You have got the best toy in the world. -I've leave you in Dave's capable hands. | 0:03:59 | 0:04:04 | |
Thanks a million. | 0:04:04 | 0:04:05 | |
Wow, how many trees do you get through with this baby? | 0:04:05 | 0:04:08 | |
It'll do 250 trees a day. | 0:04:08 | 0:04:10 | |
-Not too shabby. -No, that's right. | 0:04:10 | 0:04:12 | |
How come the wood's all separated into different piles? | 0:04:12 | 0:04:16 | |
We're cutting that many different products out of the tree. | 0:04:16 | 0:04:19 | |
The first piece is a saw log, what we call a nice, green saw log, a big, chunky log. | 0:04:19 | 0:04:24 | |
-Used for timber? -Yeah, timber industry. So, we cut that one first, | 0:04:24 | 0:04:28 | |
then as you start getting down the tree, towards pallet wood. | 0:04:28 | 0:04:32 | |
Then as we get further down, if it's got any bends or twists in it, | 0:04:32 | 0:04:36 | |
we cut pulp wood, which is for paper and cardboard. | 0:04:36 | 0:04:39 | |
-So nothing's wasted. -Nothing at all. | 0:04:39 | 0:04:41 | |
-That's good news. Can I see it in action? -You can indeed, yeah. You'll have to jump up. | 0:04:41 | 0:04:45 | |
-Can I go up there with you? -Yes. -Awesome! I'm going to leave my rucksack here. | 0:04:45 | 0:04:50 | |
Now, where can I stand, Dave? | 0:04:56 | 0:04:57 | |
-Squeeze in there if you can. -Okey-dokey, no worries. | 0:04:57 | 0:05:00 | |
Not much room in these cabs. All right? | 0:05:00 | 0:05:02 | |
-Yeah, yeah. -Are you in? -Yes. | 0:05:02 | 0:05:05 | |
It's an incredible-looking piece of kit. It really is. | 0:05:05 | 0:05:07 | |
That's the felling head there. | 0:05:07 | 0:05:09 | |
Oh, look at that! | 0:05:09 | 0:05:12 | |
Got feed rollers that feed the tree through, | 0:05:12 | 0:05:14 | |
and as you feed the trees through, there's knives, these pieces here. | 0:05:14 | 0:05:18 | |
-Yeah, yeah. Whoa! You wouldn't want to be caught between those. -No. | 0:05:18 | 0:05:22 | |
Oh, my God. That's incredible. That's better than any Transformer I've ever seen. | 0:05:22 | 0:05:26 | |
HE LAUGHS | 0:05:26 | 0:05:28 | |
Basically, this is your length. These are diameters. | 0:05:33 | 0:05:36 | |
So when I saw this tree off now, it'll zero itself. | 0:05:36 | 0:05:40 | |
When I feed the tree through, it'll optimise what it can get. | 0:05:40 | 0:05:45 | |
-Would you like to have a go? -Oh! Are you kidding me? | 0:05:47 | 0:05:50 | |
I can position it so you can fell a tree, if you like. | 0:05:50 | 0:05:53 | |
-Oh, my gosh! Yes please. Seriously? -Yes. | 0:05:53 | 0:05:56 | |
Dave, you are amazing. Thank you so much, I would so love to try and have a go. | 0:05:56 | 0:06:00 | |
-All you need to do is... -Yes. -..press this little button here. | 0:06:01 | 0:06:05 | |
-Yeah, and that's it? -That's it. | 0:06:05 | 0:06:07 | |
OK. Here we go. | 0:06:07 | 0:06:09 | |
That's it. We just pull that lever back and feed the tree through... | 0:06:09 | 0:06:14 | |
..like that. | 0:06:16 | 0:06:17 | |
That was so cool! I felled a tree! | 0:06:24 | 0:06:27 | |
You cut a tree down. | 0:06:27 | 0:06:28 | |
There is still a lot of work to be done in this part of the forest, | 0:06:31 | 0:06:34 | |
but some areas are already geared up for the public. | 0:06:34 | 0:06:38 | |
Adam Henson saddled up to try out the bike trails. | 0:06:40 | 0:06:43 | |
You obviously love it up here. What makes you so passionate about it? | 0:06:53 | 0:06:56 | |
Look where we are, first of all. | 0:06:56 | 0:06:58 | |
The views are spectacular, and even better on a bike. | 0:06:58 | 0:07:01 | |
It's just a great place to live and work. | 0:07:01 | 0:07:03 | |
And the trail itself? | 0:07:03 | 0:07:05 | |
It's been advertised as putting the mountain back into mountain biking, and it really has. | 0:07:05 | 0:07:09 | |
We're on one of the biggest, highest mountain trails in England. | 0:07:09 | 0:07:12 | |
Not only have you got the views, | 0:07:12 | 0:07:14 | |
but you've got amazing descents and just huge amounts of fun. | 0:07:14 | 0:07:16 | |
It's graded red. That's like skiing, I suppose, is it? | 0:07:16 | 0:07:19 | |
Yeah. We start off with green, blue, red and black, so it's second-highest. | 0:07:19 | 0:07:23 | |
You need to know your stuff, but most people do. | 0:07:23 | 0:07:26 | |
-I suppose we ought to give it a go. -Absolutely. | 0:07:26 | 0:07:30 | |
The trail's 19 kilometres long and takes about two hours. | 0:07:39 | 0:07:42 | |
For a novice rider like me, it's pretty tricky. | 0:07:42 | 0:07:46 | |
-Rich, that's quite technical stuff, isn't it? Quite tricky some of that. -Good fun though. | 0:07:48 | 0:07:53 | |
Now, going down past some of those tree roots, my back tyre was slipping out | 0:07:53 | 0:07:57 | |
and I - well, I nearly fell off. | 0:07:57 | 0:07:59 | |
That does happen. Often, if front wheel goes, your back wheel's going to follow, | 0:07:59 | 0:08:03 | |
so either avoid it altogether, stay clear of it, or if you can, front-wheel lift, | 0:08:03 | 0:08:07 | |
and your back wheel will follow, and you clear it. | 0:08:07 | 0:08:09 | |
OK. Try the next bit, shall we? | 0:08:09 | 0:08:11 | |
Happy days, let's go. | 0:08:11 | 0:08:13 | |
The trail was getting tougher and the mist was closing in. | 0:08:19 | 0:08:24 | |
Whoa, Adam, slow down. | 0:08:27 | 0:08:30 | |
Got a bit of a technical feature to look at. | 0:08:30 | 0:08:33 | |
So what we need to do here, is look past the puddle. | 0:08:33 | 0:08:37 | |
So where you look is where you're going to go. | 0:08:37 | 0:08:39 | |
As the front wheel drops down, push the bike away from you. | 0:08:39 | 0:08:42 | |
That gets the bike over the technical feature quite quickly. | 0:08:42 | 0:08:45 | |
Go easy on the brakes and just enjoy it. | 0:08:45 | 0:08:47 | |
What happens if I slip off into the trees? | 0:08:47 | 0:08:50 | |
First of all, you won't. | 0:08:50 | 0:08:51 | |
It's all about confidence. If you think about falling, you will fall. | 0:08:51 | 0:08:54 | |
-Don't think about falling. -OK. Let's give it a go. I'm feeling confident! | 0:08:54 | 0:08:58 | |
ADAM LAUGHS | 0:08:58 | 0:09:00 | |
It might not look much, but when you're on a bike | 0:09:00 | 0:09:02 | |
with a hefty drop next to you, | 0:09:02 | 0:09:04 | |
it's a different story. | 0:09:04 | 0:09:06 | |
Well, Adam, what do you reckon, then? | 0:09:23 | 0:09:25 | |
it's just great. I'm loving it. Really, really good. | 0:09:25 | 0:09:28 | |
-Thanks for all the tips. It's fantastic. -No problem. | 0:09:28 | 0:09:30 | |
Don't let me hold you up, you crack on and I'll just make my own way down. | 0:09:30 | 0:09:34 | |
-OK. -Nice to see you. -See you later. | 0:09:34 | 0:09:35 | |
The Whinlatter mountain forest is owned by the Forestry Commission, | 0:09:48 | 0:09:53 | |
so I wanted to find out about their input into the trail. | 0:09:53 | 0:09:56 | |
-Hi, how are you doing? -Hi, how are you doing? | 0:09:56 | 0:09:58 | |
It's a brilliant trail. Adrian, how did this come about? | 0:09:58 | 0:10:01 | |
Well, about five years ago, we were inundated with self-built trails | 0:10:01 | 0:10:05 | |
within the forest, and that's groups of people | 0:10:05 | 0:10:07 | |
coming in and building their own trail. | 0:10:07 | 0:10:09 | |
So the Forestry Commission here at Whinlatter thought, "Well, it's about time we did something," | 0:10:09 | 0:10:13 | |
and created a trail that was purpose-built and sustainable. | 0:10:13 | 0:10:17 | |
How does it fit in with the wildlife? | 0:10:17 | 0:10:19 | |
That's why a lot of people have been coming here in the past. | 0:10:19 | 0:10:22 | |
The Bassenthwaite ospreys are in the area, there's a red squirrel reserve here. | 0:10:22 | 0:10:26 | |
We've got a good population of roe deer. | 0:10:26 | 0:10:28 | |
So we wouldn't develop something that was unsustainable or detrimental to that either. | 0:10:28 | 0:10:32 | |
MUSIC: "Kitty Jay" by Seth Lakeman | 0:10:32 | 0:10:35 | |
One of the great things about this trail is the absolutely stunning views. | 0:10:35 | 0:10:39 | |
You can see right off across the Lake District and even into Scotland, | 0:10:39 | 0:10:42 | |
and Keswick's 1,600 feet down in the valley. | 0:10:42 | 0:10:46 | |
The last kilometre of the trail is specially designed for disabled mountain bikers. | 0:10:46 | 0:10:51 | |
The bikes have four wheels instead of two, and the momentum is gained | 0:10:51 | 0:10:55 | |
by the gradient they ride on, rather than through pedalling. | 0:10:55 | 0:10:59 | |
So I caught up with these rough riders, who tow each other up on a quad bike, | 0:10:59 | 0:11:03 | |
to get their take on the mountain biking experience. | 0:11:03 | 0:11:06 | |
Dave, how did this trail come about? | 0:11:07 | 0:11:09 | |
We approached the Forestry Commission, you know, with our club, | 0:11:09 | 0:11:12 | |
and asked, basically, that any future trails that are built, | 0:11:12 | 0:11:15 | |
that they could bear us in mind | 0:11:15 | 0:11:17 | |
when they come to the construction of them. | 0:11:17 | 0:11:19 | |
It's worked out quite well. | 0:11:19 | 0:11:20 | |
It's a first attempt, so it's not brilliant because we're all learning. | 0:11:20 | 0:11:24 | |
The Forestry Commission are learning and we're learning as well, | 0:11:24 | 0:11:27 | |
but hopefully with a few tweaks it's going to run a little bit faster and be a little bit better for us. | 0:11:27 | 0:11:31 | |
The only prohibitive thing about this, if me and Dave | 0:11:31 | 0:11:34 | |
are riding we can never ride together, | 0:11:34 | 0:11:36 | |
because either he's towing me or I'm towing him. | 0:11:36 | 0:11:38 | |
If there's an up lift service, where we can both get a tow behind, we can just come up | 0:11:38 | 0:11:42 | |
to the top like this, and ride together, which is the next stage. | 0:11:42 | 0:11:45 | |
We just want to be like everybody else, chuck our bikes in the back of the car, | 0:11:45 | 0:11:47 | |
come out, and take part without having to bring a trailer and a quad, | 0:11:47 | 0:11:52 | |
and all that infrastructure, but at the moment that's the starting off and developing. | 0:11:52 | 0:11:57 | |
That's really what we wanted to do initially, is just be part of the | 0:11:57 | 0:12:00 | |
mountain biking family, rather than sort of separating in any way, you know. | 0:12:00 | 0:12:04 | |
And you, when you're going down, you get pretty extreme, you talk about air time. | 0:12:04 | 0:12:07 | |
Yeah, you know, you can jump them. You know, they're not quite as, you know, | 0:12:07 | 0:12:12 | |
you can't take the impact with your legs like a normal rider can. | 0:12:12 | 0:12:15 | |
So what tends to happen is it lands and it will get a rebound kick, | 0:12:15 | 0:12:20 | |
which can get quite out of hand at times. | 0:12:20 | 0:12:23 | |
But particularly when you get a good jump, with a good landing transition, | 0:12:23 | 0:12:26 | |
you can land smoothly and ride away. | 0:12:26 | 0:12:28 | |
That sounds quite extreme! Are you not worried about hurting yourself? | 0:12:28 | 0:12:30 | |
Yes! | 0:12:30 | 0:12:31 | |
-Are you? -Yes and no. | 0:12:33 | 0:12:37 | |
I still want an adrenaline rush. | 0:12:37 | 0:12:39 | |
Obviously, self preservation kicks in at some stage, but you can't do | 0:12:39 | 0:12:42 | |
an extreme sport and be constantly afraid of what might happen. | 0:12:42 | 0:12:47 | |
Being a wheelchair user, people think, you know, you're disabled | 0:12:47 | 0:12:51 | |
and you're doing an extreme sport, are you mad? | 0:12:51 | 0:12:53 | |
But why should I not try it any more than an able-bodied person? | 0:12:53 | 0:12:56 | |
You know, you might fall off a bike and get injured, same might happen to me. | 0:12:56 | 0:13:00 | |
It's a slightly different bike but it's the same risks involved. | 0:13:00 | 0:13:03 | |
In some ways you could sort of see it as, well, I'm in a wheelchair, how much worse can it get? | 0:13:03 | 0:13:08 | |
Although you don't tend to say that to people! | 0:13:08 | 0:13:12 | |
and I reckon the more popular this sport becomes, trails like the ones | 0:13:27 | 0:13:31 | |
they've got here really are going to come into their own for people of all abilities. | 0:13:31 | 0:13:36 | |
For me, I think it's high time I got that well-deserved pint! | 0:13:36 | 0:13:40 | |
Whinlatter's mountain bike trails. As well as these bike trails for visitors, | 0:13:41 | 0:13:47 | |
something else has benefited from the changes to the forest | 0:13:47 | 0:13:50 | |
The flora and fauna. Barbara Thompson is my guide. | 0:13:50 | 0:13:53 | |
Barbara, immediately, all around me I can see a very different landscape | 0:13:54 | 0:13:59 | |
from the one I've just been in. | 0:13:59 | 0:14:01 | |
Talk to me about the kind of trees that are here then. | 0:14:01 | 0:14:04 | |
Well, you can see over there, a mosaic of different trees, | 0:14:04 | 0:14:08 | |
different ages, different species. | 0:14:08 | 0:14:11 | |
Some of them are conifer, larches, spruce. Some pine in there. | 0:14:11 | 0:14:15 | |
But there's also some clear fell and some deciduous stuff. | 0:14:15 | 0:14:20 | |
So you've got a whole range of different trees. | 0:14:20 | 0:14:23 | |
We've got them in sort of species pens. Each pen is then felled. | 0:14:23 | 0:14:29 | |
But that, of course, then opens up a whole new place | 0:14:29 | 0:14:32 | |
where you've got young trees coming up, young deciduous trees coming up. | 0:14:32 | 0:14:37 | |
And, of course, that means you've got lots of margins for wildlife then. | 0:14:37 | 0:14:40 | |
-OK. -And different sorts of plants coming up. | 0:14:40 | 0:14:43 | |
OK, so what kind of wildlife can you find? | 0:14:43 | 0:14:46 | |
What we've got at the moment, of course, is red squirrel. | 0:14:46 | 0:14:49 | |
They particularly like mature pines with the pine cones on the edges. | 0:14:49 | 0:14:53 | |
We've also got small animals. Voles, little mice, bank voles | 0:14:53 | 0:14:59 | |
-and you have the bigger predators like weasels and stoats coming in. -Fantastic. | 0:14:59 | 0:15:04 | |
And then you have your big predators on top like buzzards coming in, | 0:15:04 | 0:15:08 | |
sparrowhawks, occasionally a goshawk coming in | 0:15:08 | 0:15:11 | |
and they'll be taking all those little animals in the food chain. | 0:15:11 | 0:15:15 | |
Fantastic. What about ospreys then? | 0:15:15 | 0:15:17 | |
Well, ospreys are exclusively fish eaters | 0:15:17 | 0:15:21 | |
so what they like best are these native pine trees we have up here, | 0:15:21 | 0:15:26 | |
which is our only native pine tree, the Scots pine. | 0:15:26 | 0:15:29 | |
That's what they like nesting in because it has a big, broad open top to it. | 0:15:29 | 0:15:33 | |
So this is very different and a big improvement on the original forest. | 0:15:33 | 0:15:37 | |
Of course, I'm seeing lots of wild plants, some blackberries there. | 0:15:37 | 0:15:43 | |
-Oh yes, they're just ripening up nicely, aren't they? -Amazing. There's only one that looks a bit ripe. | 0:15:43 | 0:15:49 | |
Now, if you have a look over there, we've got some wood sage. | 0:15:49 | 0:15:53 | |
-What, this stuff here? -This stuff here, yeah. | 0:15:53 | 0:15:56 | |
This is a very interesting one because it's our only native sage. | 0:15:56 | 0:16:00 | |
You can put it in stews but it's very bitter to eat. | 0:16:00 | 0:16:03 | |
The Romans brought the Mediterranean sage across | 0:16:03 | 0:16:06 | |
and it went quite out of fashion then. | 0:16:06 | 0:16:08 | |
If you have a look here, Liz, there are two different sorts of heather. | 0:16:16 | 0:16:20 | |
This has been completely eradicated underneath the conifers | 0:16:20 | 0:16:24 | |
but now we've cleared it again, it's coming up. | 0:16:24 | 0:16:27 | |
This is the more common Scottish heather. | 0:16:27 | 0:16:30 | |
It's the one I recognise. What is this one? | 0:16:30 | 0:16:32 | |
This one's bell heather. | 0:16:32 | 0:16:34 | |
If you have a look here, you'll see each little flower is like a little ringing bell in there. | 0:16:34 | 0:16:39 | |
It's so cute. | 0:16:39 | 0:16:40 | |
So, this is indigenous heather but it was completely eradicated | 0:16:40 | 0:16:44 | |
because of the old way the forest was planted? | 0:16:44 | 0:16:47 | |
When you put the conifers in, that would shade out all this sort of thing. | 0:16:47 | 0:16:51 | |
So, just letting a little bit of light in and it just seems to come up | 0:16:51 | 0:16:55 | |
-from perhaps ancient seed that was there beforehand. -Fantastic. | 0:16:55 | 0:16:59 | |
It's also quite nice in the fact that at this time of year | 0:16:59 | 0:17:02 | |
-it will make a very pleasant golden dye out of the tips. -Really? | 0:17:02 | 0:17:06 | |
You are a fountain on knowledge, Barbara. | 0:17:06 | 0:17:08 | |
Beautiful. Great to see it here. | 0:17:08 | 0:17:11 | |
Barbara, what would you say are the main advantages of managing a forest in this way? | 0:17:11 | 0:17:16 | |
Well, I suppose it's because of the total diversity of the place. | 0:17:16 | 0:17:20 | |
-As you can see, you've got lots of different ages of trees. -Yeah. | 0:17:20 | 0:17:25 | |
Most of those are conifers so they'll be going for wood pulp or timber, | 0:17:25 | 0:17:28 | |
so you're getting an income from that. | 0:17:28 | 0:17:31 | |
You've got clear spaces where you'll get wildlife coming up. | 0:17:31 | 0:17:35 | |
As the trees grow up, you'll get different wildlife coming in. | 0:17:35 | 0:17:39 | |
It's opened it up so you can see these magnificent views | 0:17:39 | 0:17:43 | |
and, of course, it's just wonderful for people. | 0:17:43 | 0:17:46 | |
It's really great to see the transformation of the forest here. | 0:17:48 | 0:17:52 | |
And it's not only the fells and forest getting a new lease of life. | 0:17:52 | 0:17:57 | |
When Griff Rhys Jones visited, | 0:17:57 | 0:17:59 | |
he went underground to check out a slate mine rescued from closure. | 0:17:59 | 0:18:02 | |
Mark Weir has single-handedly resurrected this relic of Cumbrian industry. | 0:18:04 | 0:18:09 | |
In the 1980s, the mine was closed down. | 0:18:09 | 0:18:12 | |
'But Mark's grandfather, who had worked in the mine all his life,' | 0:18:12 | 0:18:16 | |
always dreamed that it would open again. | 0:18:16 | 0:18:18 | |
After his death, Mark risked everything and bought it. | 0:18:18 | 0:18:22 | |
The only problem was that Mark, a former helicopter pilot, | 0:18:22 | 0:18:26 | |
didn't know the first thing about slate mining. | 0:18:26 | 0:18:30 | |
I'd never been underground in a mine | 0:18:30 | 0:18:32 | |
till I actually walked through here for the first time, | 0:18:32 | 0:18:35 | |
and I hadn't been underground as I bought it. | 0:18:35 | 0:18:38 | |
Isn't that weird? | 0:18:38 | 0:18:40 | |
But Mark has been transformed into a slate expert like his grandfather, | 0:18:40 | 0:18:44 | |
having taught himself the skills. | 0:18:44 | 0:18:46 | |
-I know this is a good bit of slate because it rings like a bell. -Right. | 0:18:46 | 0:18:51 | |
So all I would want to do now is hit it in the middle of the middle. | 0:18:51 | 0:18:57 | |
I just tap it. | 0:18:57 | 0:19:00 | |
And because it's gone thin on me... | 0:19:00 | 0:19:02 | |
It's amazing how, with just that knock, | 0:19:05 | 0:19:08 | |
you've ended up with something as finished as that, | 0:19:08 | 0:19:13 | |
as beautiful a surface as that. | 0:19:13 | 0:19:15 | |
'It looked easy enough so I thought I'd have a crack.' | 0:19:15 | 0:19:18 | |
-Are you a practical sort of guy? -Not really, no, but I'll have a go. | 0:19:18 | 0:19:22 | |
-At almost anything, I'll have a go at it. -OK. | 0:19:22 | 0:19:24 | |
-Go into the middle there and a slight tap. -Into the middle? | 0:19:24 | 0:19:27 | |
-In the middle there like that. -How hard am I going to hit this? | 0:19:27 | 0:19:30 | |
-A nice, swift strike. -OK. | 0:19:30 | 0:19:34 | |
Now, I'll probably... | 0:19:34 | 0:19:36 | |
-And again. You're committed now, Griff. -Am I? OK. | 0:19:39 | 0:19:42 | |
You just nicely tap it through. | 0:19:42 | 0:19:45 | |
-Gently, gently? -Yeah. | 0:19:45 | 0:19:47 | |
Gently, gently. | 0:19:47 | 0:19:49 | |
That's gone through. There's definitely something coming off. | 0:19:55 | 0:19:58 | |
-Look at that! I mean, it's not perfect. -No, it isn't. | 0:19:58 | 0:20:01 | |
No, it's not a tile, so much as a... | 0:20:01 | 0:20:05 | |
Well, it is a cheeseboard. | 0:20:05 | 0:20:07 | |
Or possibly it could do in my garden, couldn't it, really? | 0:20:07 | 0:20:11 | |
It didn't take me that long. | 0:20:11 | 0:20:14 | |
'After I'd ruined a perfectly good bit of slate for him,' | 0:20:14 | 0:20:18 | |
Mark took me up the mountain to find the green gold, as slate is called. | 0:20:18 | 0:20:23 | |
When Mark bought the mine, it was derelict. | 0:20:24 | 0:20:27 | |
He had 11 miles of tunnels, many of which were blocked or unsafe. | 0:20:27 | 0:20:31 | |
And he had no money to employ anyone to help him. | 0:20:31 | 0:20:35 | |
In getting it back to a workable state, he was completely on his own. | 0:20:35 | 0:20:40 | |
Look at this. | 0:20:41 | 0:20:43 | |
Wow! | 0:20:44 | 0:20:45 | |
Isn't that fantastic? | 0:20:45 | 0:20:48 | |
When I first started, for the first three years | 0:20:48 | 0:20:52 | |
I used to do seven days a week | 0:20:52 | 0:20:54 | |
and two 24-hours shifts mixed between that week, every week. | 0:20:54 | 0:20:59 | |
-You would work here at night on your own? -Yeah. | 0:20:59 | 0:21:04 | |
-But did you hate the mountain then? -I did. I hated every bit of it. | 0:21:04 | 0:21:09 | |
So what drove you on? | 0:21:09 | 0:21:11 | |
Basically, I bought a mine and it wasn't doing anything | 0:21:11 | 0:21:15 | |
and I was going to lose everything. | 0:21:15 | 0:21:17 | |
So my great idea of being truly grit and all the rest of it | 0:21:17 | 0:21:21 | |
and I lose everything, genuinely was on the horizon. | 0:21:21 | 0:21:24 | |
I was going to lose the lot and the only thing that kept us going, | 0:21:24 | 0:21:29 | |
the only get-out that I could, | 0:21:29 | 0:21:31 | |
was to basically work and work and work and work | 0:21:31 | 0:21:35 | |
until I saw the green gold of Honister. | 0:21:35 | 0:21:37 | |
But the days and nights of toil paid off | 0:21:39 | 0:21:43 | |
and now Honister Slate Mine employs 40 people | 0:21:43 | 0:21:46 | |
and produces 10,000 tonnes of slate a year for building companies in Cumbria and beyond. | 0:21:46 | 0:21:51 | |
Mark hasn't just been busy extracting slate. | 0:21:56 | 0:21:58 | |
He also has a project he hopes will leave a legacy to this Cumbrian industry. | 0:21:58 | 0:22:04 | |
Deep in the mountain we came to an astonishing slate cave. | 0:22:07 | 0:22:13 | |
-What's your plan here? -I'm creating an amphitheatre. | 0:22:13 | 0:22:15 | |
A monument to the people that lived and died. | 0:22:15 | 0:22:18 | |
So you'll put in seats and a stage? | 0:22:18 | 0:22:22 | |
Yeah, in rock form. Yeah. | 0:22:22 | 0:22:26 | |
-That's a huge amount of work to do. -It is. This is my home. | 0:22:26 | 0:22:31 | |
This is my inspiration. | 0:22:31 | 0:22:34 | |
This is my piece to carry on after my time. | 0:22:34 | 0:22:39 | |
If Mark's inspiration becomes a reality, | 0:22:40 | 0:22:43 | |
the slate amphitheatre will be a place of congregation. | 0:22:43 | 0:22:47 | |
Visitors will be able to sit right inside the mountain | 0:22:47 | 0:22:50 | |
and feel its might and beauty. | 0:22:50 | 0:22:53 | |
Since that interview was recorded, Mark Weir has sadly passed away | 0:22:53 | 0:22:59 | |
but Honister Slate Mine remains as his legacy | 0:22:59 | 0:23:02 | |
and continues to play an important role in this lakeland community. | 0:23:02 | 0:23:07 | |
Leaving the mountains of Whinlatter behind, | 0:23:07 | 0:23:09 | |
I'm heading south to the popular town of Keswick. | 0:23:09 | 0:23:12 | |
People first started visiting Keswick during the Victorian period | 0:23:13 | 0:23:17 | |
inspired by the area's close connection with writers | 0:23:17 | 0:23:21 | |
such as Coleridge, Ruskin and Wordsworth | 0:23:21 | 0:23:24 | |
and also because of its popularity with artists like Constable and Turner. | 0:23:24 | 0:23:28 | |
Today, this is a thriving tourist town | 0:23:28 | 0:23:31 | |
but very few people actually know about one of its major industries. | 0:23:31 | 0:23:36 | |
In 1500, a local shepherd discovered a strange black material in the roots of an upturned tree. | 0:23:36 | 0:23:43 | |
That material was actually graphite | 0:23:43 | 0:23:46 | |
and thus began the pencil-making industry right here in Keswick. | 0:23:46 | 0:23:50 | |
The local graphite was mined out in the early 1800s | 0:23:54 | 0:23:58 | |
but the pencil industry here in Keswick survives today. | 0:23:58 | 0:24:02 | |
750,000 pencils are produced here every week, | 0:24:05 | 0:24:08 | |
exported to no less than 72 countries. | 0:24:08 | 0:24:12 | |
These days, production is largely automated. | 0:24:14 | 0:24:16 | |
It's a far cry from the early days of mass production | 0:24:16 | 0:24:20 | |
here in the Lake District. | 0:24:20 | 0:24:21 | |
The first factory opened in 1832 | 0:24:25 | 0:24:27 | |
and back then it was a dirty, labour-intensive industry | 0:24:27 | 0:24:31 | |
employing hundreds of local people. | 0:24:31 | 0:24:34 | |
But it was in between these two eras | 0:24:37 | 0:24:39 | |
that this factory was responsible for a unique product. | 0:24:39 | 0:24:43 | |
I've come to the museum built on the site of the original factory | 0:24:45 | 0:24:48 | |
to find out about a secret operation that was going on | 0:24:48 | 0:24:51 | |
right here during the Second World War. | 0:24:51 | 0:24:55 | |
I've worked in the museum for three years. | 0:24:55 | 0:24:57 | |
Keswick is well known for the pencil-making industry | 0:24:57 | 0:25:00 | |
but there was a big secret that was kept during the Second World War. | 0:25:00 | 0:25:04 | |
-What was it? -There was a gentleman called Charles Fraser Smith. | 0:25:04 | 0:25:07 | |
He came from the government in 1941 | 0:25:07 | 0:25:10 | |
to challenge our technical managers to create a pencil | 0:25:10 | 0:25:14 | |
with a map and a compass inside. | 0:25:14 | 0:25:16 | |
For use in the Second World War? | 0:25:16 | 0:25:17 | |
It was. It was given to RAF airmen in standard issue kits | 0:25:17 | 0:25:23 | |
and to POWs as well. | 0:25:23 | 0:25:25 | |
Oh, my gosh, so escape maps and stuff like that? | 0:25:25 | 0:25:29 | |
The maps inside held pictures of Germany | 0:25:29 | 0:25:32 | |
and they were coded between 101 to 104. | 0:25:32 | 0:25:35 | |
How on earth did they make this pencil then? | 0:25:35 | 0:25:38 | |
-First off, they created the pencil as normal. -Yeah. | 0:25:38 | 0:25:41 | |
Then they drilled out the inside. | 0:25:41 | 0:25:44 | |
-Right, OK. -To about halfway, three quarters. | 0:25:44 | 0:25:47 | |
So there's still some pencil here, so they can write. Amazing. | 0:25:47 | 0:25:51 | |
So, it's hollowed out and then what happens? | 0:25:51 | 0:25:53 | |
-They would insert a map into the centre, like so. -Oh, right, OK. | 0:25:53 | 0:25:57 | |
-Nicely bound up. -Yeah. Then a compass was inserted on top. | 0:25:57 | 0:26:02 | |
Is that the compass? Oh, my gosh, it is so tiny. | 0:26:02 | 0:26:05 | |
-Oh, look, it's amazing. Brilliant. So you put the compass... -On top. | 0:26:05 | 0:26:09 | |
And then you put a metal ferrule on top. | 0:26:09 | 0:26:11 | |
-Which is normal to have on a pencil anyway? -Yep. To help hold the rubber on top of the end. -Great. | 0:26:11 | 0:26:16 | |
And it would look like a normal pencil. | 0:26:16 | 0:26:18 | |
How many people actually knew about these special pencils | 0:26:18 | 0:26:22 | |
because it was a well-kept secret, wasn't it? | 0:26:22 | 0:26:24 | |
-It was. Only six members of management knew about it. -Really? | 0:26:24 | 0:26:29 | |
-Yeah, the factory workers created the pencil fully as normal. -OK. | 0:26:29 | 0:26:33 | |
And then after work hours, | 0:26:33 | 0:26:36 | |
the management would come in on nights and drill out | 0:26:36 | 0:26:39 | |
the three-quarter length of pencil, insert the maps, the compasses, | 0:26:39 | 0:26:43 | |
then put everything in boxes on the shelves ready to be shipped. | 0:26:43 | 0:26:47 | |
-It was a small number of people who knew, to make sure the secret never got out. -Yeah. | 0:26:47 | 0:26:51 | |
-So do we know whether Germany ever found out about our amazing secret pencils? -We don't. | 0:26:51 | 0:26:56 | |
Unfortunately, due to the Official Secrets Act, | 0:26:56 | 0:26:59 | |
all records were destroyed after being made, | 0:26:59 | 0:27:02 | |
so we don't know how many were made, how many actually left | 0:27:02 | 0:27:05 | |
or if they're actually still in people's attics or bedrooms. | 0:27:05 | 0:27:09 | |
Absolutely genius, though. What a great thing to display here. | 0:27:09 | 0:27:12 | |
The remarkable story of the secret wartime pencil, | 0:27:17 | 0:27:20 | |
designed to save pilots' lives behind enemy lines | 0:27:20 | 0:27:24 | |
and produced right here in Keswick. | 0:27:24 | 0:27:26 | |
Exploring the Lake District's industrial heritage | 0:27:28 | 0:27:31 | |
is one good reason for visiting this beautiful part of the world | 0:27:31 | 0:27:35 | |
but, for most people, the biggest draw continues to be the wilderness | 0:27:35 | 0:27:38 | |
and the water. | 0:27:38 | 0:27:40 | |
Lots of people come to the Lake District to soak up the tranquillity, | 0:27:40 | 0:27:44 | |
stretch their legs and generally take it easy. | 0:27:44 | 0:27:46 | |
But if you prefer a bit more action and you don't mind getting wet, | 0:27:46 | 0:27:50 | |
there is an alternative way of exploring this countryside. | 0:27:50 | 0:27:53 | |
Right, arms crossed, wriggle wriggle. Go! | 0:27:53 | 0:27:56 | |
Cumbria is bidding to become the UK's adventure capital | 0:27:56 | 0:28:00 | |
and ghyll scrambling is shaping up to be one of the most popular, | 0:28:00 | 0:28:03 | |
if not unique, activities here in the Lakes. | 0:28:03 | 0:28:06 | |
Earlier on, I caught up with local instructor, John Wady. | 0:28:09 | 0:28:12 | |
He's been running ghyll scrambling courses here for the past nine years. | 0:28:12 | 0:28:16 | |
Many of them take place at Stoneycroft Ghyll. | 0:28:16 | 0:28:19 | |
So, John, why is ghyll scrambling the next big thing? | 0:28:19 | 0:28:23 | |
It's for people who have tried the traditional outdoor activities | 0:28:23 | 0:28:27 | |
and want to get closer to nature. | 0:28:27 | 0:28:29 | |
In the unique way the Lake District was formed through volcanic action and glaciation, | 0:28:29 | 0:28:33 | |
it's left us with many of these really steep mountain streams | 0:28:33 | 0:28:37 | |
which are the perfect venue for ghyll scrambling. | 0:28:37 | 0:28:40 | |
'And, unlike many sports, you can do this come rain or shine. | 0:28:40 | 0:28:44 | |
'I'm taking part with seven others.' | 0:28:44 | 0:28:46 | |
Quick, get me in the water! | 0:28:46 | 0:28:47 | |
I don't know what I'm expecting but I'm scared to death. | 0:28:50 | 0:28:54 | |
Just to give you an idea of how chilly this water is, | 0:28:54 | 0:28:57 | |
there's icicles hanging above us. | 0:28:57 | 0:29:00 | |
Guys, we're all wearing wetsuits. | 0:29:00 | 0:29:02 | |
The only way for a wetsuit to work is if it's wet. | 0:29:02 | 0:29:05 | |
The clue's in the name, so have a seat. | 0:29:05 | 0:29:07 | |
THEY LAUGH | 0:29:07 | 0:29:09 | |
-I love it! -That's it. -Have a seat. -There we go, well done. | 0:29:09 | 0:29:12 | |
Get your legs up there, hands in the air. | 0:29:12 | 0:29:15 | |
Do yourselves a favour, put them in the water! Splash! | 0:29:15 | 0:29:18 | |
Have some of that! | 0:29:18 | 0:29:20 | |
'We're aiming to get through a kilometre of the ghyll. Here goes.' | 0:29:20 | 0:29:24 | |
-Arms in, wiggle, wiggle! -If it's a full on adrenaline rush you're after, | 0:29:24 | 0:29:28 | |
this won't disappoint. Suddenly, sliding down a rocky landscape | 0:29:28 | 0:29:32 | |
feels like the most natural thing in the world. | 0:29:32 | 0:29:35 | |
This is so bizarre | 0:29:35 | 0:29:36 | |
because you'd never believe that it would fit you so naturally. | 0:29:36 | 0:29:40 | |
It's like you're in a theme park cos you're going down all these slides. | 0:29:40 | 0:29:43 | |
So where does the term "ghyll scrambling" originate? | 0:29:43 | 0:29:47 | |
The scrambling is using your hands and feet to move your body along. | 0:29:48 | 0:29:52 | |
A ghyll is just a local word for a steep mountain stream | 0:29:52 | 0:29:55 | |
from the old Vikings, | 0:29:55 | 0:29:57 | |
cos the Vikings had many settlements in this area. | 0:29:57 | 0:30:00 | |
'Well, I'm pacing myself, as it's about to get even tougher.' | 0:30:00 | 0:30:04 | |
-This is the first of the dives on the ghyll... -What?! | 0:30:04 | 0:30:07 | |
-..So we're thinking swimming pool, a racing dive's coming up. -Really? | 0:30:07 | 0:30:11 | |
-Yeah. So... -So you go on your belly? -On your belly, yeah. | 0:30:11 | 0:30:14 | |
We're looking for the best belly flop going. There's an award at the end of the ghyll. | 0:30:14 | 0:30:19 | |
It looks painful but it's too exhilarating to notice the bumps. | 0:30:20 | 0:30:24 | |
And can you scramble through any part of the Lake District? | 0:30:28 | 0:30:32 | |
Obviously, some ghylls are just too steep to be safe. | 0:30:32 | 0:30:35 | |
You'd have to use rocks and rock-climbing ropes and techniques | 0:30:35 | 0:30:38 | |
to protect them. But there's 20, 30 ghylls like this | 0:30:38 | 0:30:43 | |
that can be used really easily by anyone of average ability. | 0:30:43 | 0:30:47 | |
They've had ghyll scramblers as young as six here. | 0:30:47 | 0:30:51 | |
Some of these jumps are just incredible. | 0:30:51 | 0:30:53 | |
If you're brave enough, it's an ideal opportunity to face your fears. | 0:30:53 | 0:30:57 | |
How are we feeling? | 0:30:57 | 0:30:59 | |
-I just don't want to do it. -You don't want to do it! Bless you! | 0:30:59 | 0:31:02 | |
-You'll be all right. -Turn round. -Just go for it. -Go! Yeah! | 0:31:02 | 0:31:07 | |
I tell you what, she's a brave girl. Here we go. It is a bit slippy | 0:31:07 | 0:31:10 | |
and it looks like a very long way down. | 0:31:10 | 0:31:13 | |
-Happy? -Go for it! -On three. | 0:31:13 | 0:31:16 | |
One, two, three... | 0:31:16 | 0:31:18 | |
It's been great fun. Loved the jumps and the slides. It's been excellent. | 0:31:23 | 0:31:27 | |
It's great experience to weather when you're in the water. | 0:31:29 | 0:31:32 | |
It's been cold, it's been wet but it's been brilliant. | 0:31:34 | 0:31:37 | |
'I'm feeling a bit battered now but I don't want to get left behind.' | 0:31:38 | 0:31:42 | |
Woo-hoo! | 0:31:42 | 0:31:44 | |
Continuing my journey through the Lake District, | 0:31:49 | 0:31:52 | |
I've arrived at the beautiful Rydal Water. | 0:31:52 | 0:31:54 | |
The Lake District has been immortalised | 0:32:11 | 0:32:14 | |
by countless poets and other literary giants. | 0:32:14 | 0:32:17 | |
But in recent history, one name has become synonymous with this area | 0:32:17 | 0:32:21 | |
and that name is Alfred Wainwright. | 0:32:21 | 0:32:24 | |
Wainwright became known for his famous pictorial guides to the Lakeland Fells, | 0:32:24 | 0:32:29 | |
which he compiled between 1952 and 1966. | 0:32:29 | 0:32:32 | |
I'm on my way to meet photographer Derry Brabbs, | 0:32:35 | 0:32:38 | |
who spent nearly a decade working closely with Wainwright | 0:32:38 | 0:32:42 | |
on seven illustrated walking guides. | 0:32:42 | 0:32:44 | |
-Hello, Derry. -Good morning. -Sorry to disturb you. How are you getting on? | 0:32:44 | 0:32:48 | |
-On a day like today, getting on famously. -Gosh, I'm not surprised. | 0:32:48 | 0:32:52 | |
What are you focusing on now? Can I look? | 0:32:52 | 0:32:55 | |
I've been trying to get a photograph | 0:32:55 | 0:32:57 | |
of that beautiful boathouse on the other side of Rydal Water | 0:32:57 | 0:33:00 | |
but I might have to come back later in the day | 0:33:00 | 0:33:03 | |
when the sun's moved round further. | 0:33:03 | 0:33:05 | |
-You've photographed this place many times with Wainwright? -Absolutely, yes. | 0:33:05 | 0:33:09 | |
Tell me a bit about how you got to work with him. | 0:33:09 | 0:33:12 | |
Almost by accident. I was wanting to do a book on the Pennine Way | 0:33:12 | 0:33:15 | |
and somebody at the publishers suggested Wainwright | 0:33:15 | 0:33:18 | |
because he'd already done his famous pocket guide to the Pennine Way. | 0:33:18 | 0:33:23 | |
But he said before he would do the book on the Pennine Way, | 0:33:23 | 0:33:26 | |
he said I had to do one on the Lakeland mountains for him. | 0:33:26 | 0:33:30 | |
The only problem was that I'd never climbed a Lakeland Fell and suffer from vertigo. | 0:33:30 | 0:33:34 | |
So, in terms of a job description, it wasn't ideal. | 0:33:34 | 0:33:37 | |
When it comes to photography, how much experience did you have | 0:33:37 | 0:33:40 | |
and how much did you learn from Wainwright himself? | 0:33:40 | 0:33:43 | |
I was a novice at the game so it took me a couple of books with him | 0:33:43 | 0:33:47 | |
before I started to feel comfortable and know my surroundings | 0:33:47 | 0:33:51 | |
and also get to grips with the extraordinary microclimate that is the Lakeland Fells. | 0:33:51 | 0:33:56 | |
What are the top tips about capturing, first of all, that incredible mountain | 0:33:56 | 0:34:00 | |
and also a body of water like this? What do you need? | 0:34:00 | 0:34:04 | |
Really and truly, the best time for photography is as soon as you can after sunrise | 0:34:04 | 0:34:09 | |
and just before sunset. | 0:34:09 | 0:34:11 | |
When the sun's at a low angle, you get rich colours, textures, shadows, | 0:34:11 | 0:34:15 | |
and it transforms the landscape into a three-dimensional picture | 0:34:15 | 0:34:19 | |
rather than, as the sun gets higher later on in the day, | 0:34:19 | 0:34:22 | |
you lose all those wonderful textures and shadows. | 0:34:22 | 0:34:26 | |
To me, skies are an integral part of the landscape, | 0:34:26 | 0:34:28 | |
inasmuch as the reflection in the lake is important, | 0:34:28 | 0:34:32 | |
because that adds another dimension. | 0:34:32 | 0:34:34 | |
If you're doing a wide-angled picture of a landscape, | 0:34:34 | 0:34:37 | |
you've got almost half the image is sky. | 0:34:37 | 0:34:39 | |
And if you're exposing for the darkness of the trees and the water, | 0:34:39 | 0:34:43 | |
-then it means that inevitably the sky will become bleached out. -OK. | 0:34:43 | 0:34:47 | |
Use a graduated filter and it reduces the exposure | 0:34:47 | 0:34:51 | |
that you need in the sky. | 0:34:51 | 0:34:52 | |
You can either hold it across the lens like that or you can buy filter holders. | 0:34:52 | 0:34:57 | |
We're going to focus in on those rugged rocks | 0:34:57 | 0:35:00 | |
because the sun is directly on them, there's a lovely pebbled... | 0:35:00 | 0:35:03 | |
Is there a man at the very top dressed in red up there? Look. | 0:35:03 | 0:35:07 | |
-The top of the mound on the right. -It's entirely possible. | 0:35:07 | 0:35:11 | |
-That's a brave person. -It doesn't look so bad from up there, | 0:35:11 | 0:35:15 | |
but when you're looking down here... | 0:35:15 | 0:35:18 | |
and you realise just how much effort is going to be required | 0:35:18 | 0:35:21 | |
to get to the summit. | 0:35:21 | 0:35:22 | |
This is why we have heavy tripods, because your heart rate goes so fast | 0:35:22 | 0:35:26 | |
you could never hold a camera still in a month of Sundays! | 0:35:26 | 0:35:29 | |
You will find that if you get just a bit more height, | 0:35:29 | 0:35:32 | |
you can see so much more in the landscape and the whole perspective changes so much. | 0:35:32 | 0:35:36 | |
-You're not going to make me climb that? -No. But I can take you to a famous viewpoint | 0:35:36 | 0:35:40 | |
called Loughrigg Terrace, which has stunning views back over Rydal Water and also over Grasmere. | 0:35:40 | 0:35:46 | |
-Let's do it. -Tally-ho! -Feeling brave. -Yep. | 0:35:46 | 0:35:49 | |
-Can you manage with that? -Yes, absolutely. I'm used to it. | 0:35:49 | 0:35:53 | |
-Well, sorry it was a bit of a climb... -It was a bit. | 0:36:00 | 0:36:03 | |
..but I think you'll find that the retrospective view | 0:36:03 | 0:36:06 | |
back to Rydal Water is stunning. | 0:36:06 | 0:36:08 | |
Ah! That is spectacular! There's the boathouse. | 0:36:08 | 0:36:12 | |
Exactly, and you can see what I mean by height giving you | 0:36:12 | 0:36:15 | |
a completely fresh perspective on things. | 0:36:15 | 0:36:17 | |
We had a wonderful view right down by the lakeside | 0:36:17 | 0:36:21 | |
but how much more can we see now? The lake itself is set into its context | 0:36:21 | 0:36:25 | |
and that towering mound of Nab Scar becomes less significant now | 0:36:25 | 0:36:30 | |
as it's developed into part of a ridge of hills. | 0:36:30 | 0:36:33 | |
So...this is what we could do. | 0:36:33 | 0:36:37 | |
And personally, I would probably... In fact, I just have, | 0:36:37 | 0:36:42 | |
taken quite a tight picture, showing the lake with the boathouse as a predominant feature. | 0:36:42 | 0:36:47 | |
Oh, right, but not in the centre. | 0:36:47 | 0:36:49 | |
Not in the centre because it would be off-balance | 0:36:49 | 0:36:52 | |
with so many islands full of great clumps of trees. | 0:36:52 | 0:36:55 | |
If I zoom out there and recompose the picture, | 0:36:55 | 0:36:59 | |
you can see, we've put the lake more in the natural setting | 0:36:59 | 0:37:03 | |
of the fells that surround it. | 0:37:03 | 0:37:06 | |
The landscape has been here for hundreds of thousands of years untouched. | 0:37:06 | 0:37:10 | |
And I really do try and avoid photographing man's hand upon the landscape, | 0:37:10 | 0:37:15 | |
and so, even though everybody's got a perfect right to be here as well, | 0:37:15 | 0:37:20 | |
I do try and avoid people, too. A bit like Wainwright. | 0:37:20 | 0:37:24 | |
Wainwright always said that you should walk by yourself. | 0:37:24 | 0:37:27 | |
If you wanted to walk with somebody, preferably in single file, | 0:37:27 | 0:37:31 | |
but if you had to walk with somebody side-by-side, you should not talk. | 0:37:31 | 0:37:35 | |
-Excuse me while I get this... -Go on, then. -Just in case we get the clouds rolling over. | 0:37:35 | 0:37:40 | |
-True artist, you are. -It's just too good a day to miss. -Aw! | 0:37:40 | 0:37:44 | |
One of Wainwright's most successful books | 0:37:57 | 0:38:00 | |
details his famous coast-to-coast walk. | 0:38:00 | 0:38:03 | |
The route he plotted is still listed as one of the most popular walks | 0:38:03 | 0:38:07 | |
in the world today. | 0:38:07 | 0:38:09 | |
We join Julia Bradbury as she hikes part of it | 0:38:09 | 0:38:11 | |
between Kidsty Pike and Haweswater. | 0:38:11 | 0:38:14 | |
A succession of rolling whale-back summits with few crags or cliffs | 0:38:14 | 0:38:18 | |
to block the elements. | 0:38:18 | 0:38:21 | |
And at the very top is a peak I know well. | 0:38:22 | 0:38:25 | |
High Street, named after the road once built by Roman soldiers | 0:38:25 | 0:38:29 | |
to carry them north-south across this inhospitable landscape. | 0:38:29 | 0:38:33 | |
It would be very tempting at this spot just to go straight on | 0:38:36 | 0:38:40 | |
towards High Street, | 0:38:40 | 0:38:41 | |
but actually, you need to take this left turn by the cairn. | 0:38:41 | 0:38:45 | |
We've come all the way down from Patterdale to the Knot. | 0:38:45 | 0:38:49 | |
There's the left turn there and that's Twopenny Crag. | 0:38:49 | 0:38:53 | |
That's what you're looking for. | 0:38:53 | 0:38:55 | |
Take the path branching over Twopenny Crag, named pre-decimalisation. | 0:38:57 | 0:39:02 | |
Skirting the rim of Riggindale, take Kidsty Pike. | 0:39:02 | 0:39:07 | |
The route now follows in the steps of the Romans. | 0:39:07 | 0:39:11 | |
And there I'm afforded my first view of Kidsty Pike, | 0:39:12 | 0:39:17 | |
just beyond Twopenny Crag here. | 0:39:17 | 0:39:19 | |
Maintaining an elevation of more than 2,000 feet for several continuous miles, | 0:39:23 | 0:39:29 | |
this road is a permanent memorial to the skill of surveyors and the endurance of the legions, | 0:39:29 | 0:39:35 | |
who marched along it in all weathers. | 0:39:35 | 0:39:39 | |
Here we are. The highest point on the coast-to-coast route. | 0:39:43 | 0:39:48 | |
Sadly, you can't see either coast from here, even on a clear day | 0:39:48 | 0:39:54 | |
but there is a real sense of satisfaction. | 0:39:54 | 0:39:57 | |
Kidsty Pike is a milestone on the journey. | 0:39:59 | 0:40:03 | |
The last place to offer a final look at the fells of Lakeland, | 0:40:03 | 0:40:08 | |
among which the past few days have been spent. | 0:40:08 | 0:40:11 | |
It is a sad farewell. But they have not gone for ever. | 0:40:12 | 0:40:17 | |
They will await for other visits in the future | 0:40:18 | 0:40:21 | |
and, unlike so much else, they will not change. | 0:40:21 | 0:40:26 | |
Say, "So long," not "goodbye". | 0:40:26 | 0:40:29 | |
St Bees is just a gentle buzz in the memory now. | 0:40:31 | 0:40:35 | |
But there's still a long way to go. | 0:40:38 | 0:40:41 | |
There's Haweswater | 0:40:41 | 0:40:44 | |
and we've got to go beyond that, all the way to Shap. | 0:40:44 | 0:40:47 | |
The broad, grassy slopes off the summit are a rugged alpine environment | 0:40:52 | 0:40:56 | |
offering an ever-increasing view into one of the lake's quieter valleys. | 0:40:56 | 0:41:01 | |
This is my last descent of the lakes and it's a real thigh-burner. | 0:41:06 | 0:41:11 | |
But it is the most direct route down, down the spine of Kidsty Pike, | 0:41:11 | 0:41:16 | |
straight into Haweswater. | 0:41:16 | 0:41:19 | |
This ridge would have once led me to the old valley of Mardale | 0:41:26 | 0:41:30 | |
and into the lands of Riggindale Farm. | 0:41:30 | 0:41:32 | |
But as with so many landmarks, it was wiped from existence 70 years ago, | 0:41:36 | 0:41:40 | |
when Haweswater the lake was engulfed by Haweswater the reservoir. | 0:41:40 | 0:41:45 | |
There's a certain beauty about the new reservoir | 0:41:48 | 0:41:50 | |
but nothing like the romantic charm | 0:41:50 | 0:41:54 | |
of the old valley. | 0:41:54 | 0:41:57 | |
There was a natural lake along here called Haweswater. | 0:41:57 | 0:42:02 | |
There used to be little green pastures, farmhouses. | 0:42:02 | 0:42:06 | |
It was fringed with rowans and birches | 0:42:08 | 0:42:10 | |
and there were little beaches where the cows could come and stand. | 0:42:10 | 0:42:15 | |
All that's gone. | 0:42:15 | 0:42:17 | |
It's sad. If you knew Mardale as it used to be in 1930, | 0:42:17 | 0:42:21 | |
this is a sad sight. | 0:42:21 | 0:42:23 | |
The old beauty's gone from it. | 0:42:25 | 0:42:27 | |
There's the Haweswater Dam, and that is my symbol that I'm truly leaving the lakes behind me. | 0:42:31 | 0:42:37 | |
Unlike Julia, I'm not ready to leave the lakes behind just yet | 0:42:39 | 0:42:43 | |
because my journey has now brought me to the town of Ambleside. | 0:42:43 | 0:42:47 | |
I don't know about you but after a mammoth walk like I've had, | 0:42:49 | 0:42:53 | |
I always fancy a nice big, fat slice of cake, | 0:42:53 | 0:42:55 | |
and, from what I hear, this is the perfect place. | 0:42:55 | 0:42:59 | |
Ambleside is a bustling town full of specialist shops and eateries. | 0:42:59 | 0:43:04 | |
I'm visiting one of its restaurants to learn the art of baking an exotic pud with a local twist. | 0:43:04 | 0:43:09 | |
Lucy, it's safe to say you're bit of a cake freak, right? | 0:43:09 | 0:43:13 | |
-I do like some of the sweet stuff! -Good stuff! What are we making, | 0:43:13 | 0:43:16 | |
-cos the ingredients look very interesting? -We've got some quite nice ingredients. | 0:43:16 | 0:43:20 | |
We're sort of settling into autumn and winter | 0:43:20 | 0:43:24 | |
I'm making a Cumberland Rum Nicky but with a bit of a difference, | 0:43:24 | 0:43:27 | |
cos we're using some Grasmere Gingerbread crumbs as well. | 0:43:27 | 0:43:30 | |
-This stuff? -That's the stuff. | 0:43:30 | 0:43:32 | |
This has got the secret recipe that nobody can find out. Is that right? | 0:43:32 | 0:43:36 | |
Yeah. That's the way things should be occasionally. | 0:43:36 | 0:43:39 | |
-It smells like coming home. It's so gorgeous. -Yes. -It's divine. | 0:43:39 | 0:43:42 | |
And you won't be telling me what's in it? | 0:43:42 | 0:43:45 | |
-No, I can't tell you cos even I don't know! -Rubbish! | 0:43:45 | 0:43:47 | |
Even I can't find that out. It's locked in a vault. | 0:43:47 | 0:43:50 | |
Usually, the Rum Nicky doesn't have this in it but we're adding... | 0:43:50 | 0:43:53 | |
No, but I'm putting that in because we like to play around with some of the recipes. | 0:43:53 | 0:43:57 | |
And we use it a lot on tops of mince pies and things like that, | 0:43:57 | 0:44:00 | |
and it's lovely on apple crumble, tart and... | 0:44:00 | 0:44:03 | |
-Gorgeous. -Yeah, it's good. -OK, what do we have to do first? | 0:44:03 | 0:44:06 | |
First of all, we've already lined our pastry case here | 0:44:06 | 0:44:10 | |
with some gorgeous pastry | 0:44:10 | 0:44:12 | |
into which there is icing sugar and zest of oranges. | 0:44:12 | 0:44:16 | |
-Mmm. -Can you smell that? -Yes. It smells really orange-y, gorgeous. | 0:44:17 | 0:44:21 | |
-That's a sweet pastry base. -Nice. | 0:44:21 | 0:44:22 | |
Now we're going to actually cream together our butter and brown sugar. | 0:44:22 | 0:44:27 | |
Do you want to have a go at doing that? | 0:44:27 | 0:44:29 | |
Lucy, I have never made a cake in my life. | 0:44:29 | 0:44:31 | |
Is that really bad? | 0:44:31 | 0:44:32 | |
No. But there's always a first time for everything. | 0:44:32 | 0:44:35 | |
Use nice softened butter. That's really good. | 0:44:35 | 0:44:39 | |
-You just literally... -Work it. | 0:44:39 | 0:44:41 | |
..working the butter and sugar together. | 0:44:41 | 0:44:44 | |
Eventually it becomes nice and pale. | 0:44:44 | 0:44:46 | |
That's wonderful, that's really good. | 0:44:46 | 0:44:49 | |
Now we're going to add a bit of the good stuff here which... | 0:44:49 | 0:44:53 | |
-Rum. -Rum. -What kind of rum? | 0:44:53 | 0:44:55 | |
This is just dark rum. | 0:44:55 | 0:44:57 | |
So, you wouldn't use white rum? | 0:44:57 | 0:44:59 | |
No, the dark rum gives it a nice flavour and also | 0:44:59 | 0:45:03 | |
you've got to remember the origins of this particular style of dessert. | 0:45:03 | 0:45:09 | |
Tell me about the origin of this, actually. | 0:45:09 | 0:45:12 | |
Well, the northwest, and particularly Whitehaven | 0:45:12 | 0:45:16 | |
were very much the spice capital of the North. | 0:45:16 | 0:45:19 | |
We have things like ginger, dates, the rum, the sugar, | 0:45:19 | 0:45:26 | |
everything you could possibly need, | 0:45:26 | 0:45:29 | |
coming in from the West Indies. | 0:45:29 | 0:45:32 | |
We used to trade with them. | 0:45:32 | 0:45:33 | |
So we would have all this stuff, guess what they got? | 0:45:33 | 0:45:36 | |
-What? -Wool. -That's rubbish. | 0:45:36 | 0:45:38 | |
-I think we got the better deal. -That's a rubbish trade-off. -That's the ginger syrup. | 0:45:38 | 0:45:43 | |
Ginger syrup. What kind of ginger is that? | 0:45:43 | 0:45:45 | |
This is just stem ginger. So, it's nice. | 0:45:45 | 0:45:49 | |
-My dad used to love this. -I love it. | 0:45:49 | 0:45:52 | |
-This is good fun. -Now, we've got a nice, creamy mixture there. | 0:45:52 | 0:45:56 | |
-Put that to one side. -OK. | 0:45:56 | 0:45:58 | |
Now we need to mix all these drier ingredients together. | 0:45:58 | 0:46:01 | |
It's very easy. Here we've got some dates. | 0:46:01 | 0:46:05 | |
I'm going to tip those in like that, aren't they gorgeous? | 0:46:05 | 0:46:08 | |
-They are. -Can you smell those? -It all smells divine. | 0:46:08 | 0:46:11 | |
It's really nice and comforting. | 0:46:11 | 0:46:14 | |
We've got some nice plump raisins here which are lovely, | 0:46:14 | 0:46:18 | |
which go into there and mix in. | 0:46:18 | 0:46:20 | |
-Yes. -The ginger. -I love it. | 0:46:20 | 0:46:22 | |
Finally, we'll have to grate some apple now. | 0:46:22 | 0:46:25 | |
Do you use the skin of the apple or just the flesh? | 0:46:25 | 0:46:28 | |
I tend to put the skin in as well. But you can do whatever. | 0:46:28 | 0:46:31 | |
I'm going to put the skin in | 0:46:31 | 0:46:32 | |
because I like it and we've washed it. | 0:46:32 | 0:46:34 | |
-How much apple would you use? -I use the whole apple. | 0:46:34 | 0:46:38 | |
-Grand. -So we go straight through into it. | 0:46:38 | 0:46:40 | |
-All right? -It's nice and juicy. -Absolutely. | 0:46:40 | 0:46:43 | |
It will add a nice bit of liquid together with it. | 0:46:43 | 0:46:45 | |
So, we're going to go right the way down. | 0:46:45 | 0:46:48 | |
And then we are going to put this mixture, | 0:46:48 | 0:46:51 | |
we are going to mix it all up together. | 0:46:51 | 0:46:53 | |
So, we'll put that to one side. | 0:46:53 | 0:46:56 | |
OK, I'm going to mix this with my hands. | 0:46:56 | 0:46:58 | |
All right? Hands came before implements. | 0:46:58 | 0:47:01 | |
I'm happy to do that. | 0:47:01 | 0:47:03 | |
See how that nicely... | 0:47:03 | 0:47:05 | |
Straight on to the floor, that's good(!) | 0:47:05 | 0:47:07 | |
-It's nicely glistening up. -That looks yummy. | 0:47:07 | 0:47:11 | |
-OK, so it's nothing... -I would just eat that with a spoon, Lucy. | 0:47:11 | 0:47:14 | |
Well, you could do. | 0:47:14 | 0:47:15 | |
It's very like mincemeat type of thing, isn't it? | 0:47:15 | 0:47:18 | |
-It's that sort of filling. -Great stuff. | 0:47:18 | 0:47:21 | |
We'll get our nice, little pastry base. | 0:47:21 | 0:47:23 | |
Don't worry that it's not all... Can you see? | 0:47:23 | 0:47:25 | |
I mean, this one is a loose-bottomed one. | 0:47:25 | 0:47:28 | |
Don't worry that it's not neat. People get very fanatical about... | 0:47:28 | 0:47:32 | |
I prefer food that looks rustic and rough than really, really neat. | 0:47:32 | 0:47:36 | |
Yes. A lot of it's about... We do eat with our eyes, | 0:47:36 | 0:47:39 | |
so you need to make sure that it's got some nice textures with it. | 0:47:39 | 0:47:44 | |
-And it's not slapped on the plate. -Fair enough. | 0:47:44 | 0:47:47 | |
-That looks great. -That's all going on to the top there. | 0:47:47 | 0:47:50 | |
So, that looks nice, | 0:47:50 | 0:47:53 | |
you can see that you've got a nice, even spread of the mixture. | 0:47:53 | 0:47:57 | |
-All right. -Then we're going to put that... | 0:47:57 | 0:48:00 | |
just spread that out on the top, really. | 0:48:00 | 0:48:02 | |
OK. | 0:48:02 | 0:48:03 | |
As that cooks, that's going to melt through into it. | 0:48:03 | 0:48:10 | |
So you can get that right out. | 0:48:10 | 0:48:12 | |
Not much left to lick, but they say you're never too old to lick the bowl, | 0:48:12 | 0:48:16 | |
-I already thought of that. -You already thought about that? | 0:48:16 | 0:48:19 | |
You weren't going to... Yeah, look at that! | 0:48:19 | 0:48:21 | |
No, no, no, that's not going on the cake. | 0:48:21 | 0:48:23 | |
-Is that nice? -It's so good. | 0:48:23 | 0:48:26 | |
-Yeah... -Good. | 0:48:26 | 0:48:27 | |
This is the bit where we make it a little bit different. | 0:48:29 | 0:48:32 | |
Normally, you would take some more of the pastry and lattice it over. | 0:48:32 | 0:48:38 | |
We're still going to do that, | 0:48:38 | 0:48:39 | |
but we are going to take some of these crumbs. | 0:48:39 | 0:48:42 | |
If you can't get hold of the Grasmere gingerbread, | 0:48:42 | 0:48:46 | |
then use ginger biscuits finely chopped. | 0:48:46 | 0:48:48 | |
Feel how a course that is. | 0:48:48 | 0:48:50 | |
-There's a nice piece there, you could eat that. -Go on, them. | 0:48:50 | 0:48:53 | |
It's quite different, isn't it? | 0:48:53 | 0:48:55 | |
It is not like a Ginger Nut. | 0:48:55 | 0:48:58 | |
It is so much nicer. | 0:48:58 | 0:49:00 | |
It's heaven. | 0:49:00 | 0:49:01 | |
I'm going to literally just put a couple of, well, | 0:49:01 | 0:49:04 | |
three lines of ginger crumbs. | 0:49:04 | 0:49:07 | |
And the pastry will be across it? | 0:49:07 | 0:49:09 | |
-The pastry, I'm going to lattice across it. -Cool. | 0:49:09 | 0:49:12 | |
-So, there we go. -Fun! | 0:49:23 | 0:49:25 | |
There we are, that is your very own | 0:49:25 | 0:49:27 | |
Cumberland Grasmere gingerbread Rum Nicky. | 0:49:27 | 0:49:31 | |
-Awesome. And how long in the oven? -About 40 minutes. | 0:49:31 | 0:49:35 | |
And we're actually going to serve that up tonight. | 0:49:35 | 0:49:38 | |
-We are. -For pudding night. | 0:49:38 | 0:49:39 | |
It better be OK, but with your guidance, | 0:49:39 | 0:49:42 | |
-I have no worries whatsoever. -It'll be fine. | 0:49:42 | 0:49:44 | |
It'll be absolutely fine. | 0:49:44 | 0:49:46 | |
It has to be fine because I don't have one I made earlier. | 0:49:46 | 0:49:49 | |
No pressure. | 0:49:49 | 0:49:50 | |
Don't drop it, don't drop it, don't drop it. Right, then. | 0:49:50 | 0:49:55 | |
40 minutes in this oven | 0:49:55 | 0:49:57 | |
and this Rum Nicky should be edible and acceptable for all | 0:49:57 | 0:50:02 | |
the pudding fanatics at Lucy's pudding night in her restaurant. | 0:50:02 | 0:50:06 | |
Fingers crossed. | 0:50:06 | 0:50:08 | |
But before that, here's the Country Tracks weather for the week ahead. | 0:50:08 | 0:50:11 | |
. | 0:52:49 | 0:52:57 | |
Today, I have been on a journey through the Lake District. | 0:53:05 | 0:53:08 | |
I began in the North Lakes, | 0:53:08 | 0:53:10 | |
in England's only true of mountain forest at Whinlatter. | 0:53:10 | 0:53:13 | |
I travelled to Keswick and learned how a pencil factory played | 0:53:13 | 0:53:17 | |
a key role keeping RAF pilots safe behind enemy lines | 0:53:17 | 0:53:21 | |
in the Second World War. | 0:53:21 | 0:53:22 | |
Then I spent the afternoon with a photographer whose collaboration | 0:53:22 | 0:53:26 | |
with Alfred Wainwright helped record the area's magnificent scenery. | 0:53:26 | 0:53:30 | |
Now I'm ending my journey in the town of Ambleside. | 0:53:30 | 0:53:33 | |
Right, the moment of truth. | 0:53:33 | 0:53:37 | |
It's actually not looking too bad. | 0:53:37 | 0:53:40 | |
Wow! Look at that. | 0:53:40 | 0:53:43 | |
OK. Look at that. | 0:53:43 | 0:53:47 | |
It actually smells amazing, but I've got to serve this up | 0:53:47 | 0:53:50 | |
to everyone in that restaurant, so hopefully they will like it. | 0:53:50 | 0:53:54 | |
Because you know what they say, the proof of the pudding and all that. | 0:53:54 | 0:53:58 | |
Each month, Lucy's restaurant celebrates all things sweet | 0:54:04 | 0:54:07 | |
with a night exclusively devoted to puddings. | 0:54:07 | 0:54:11 | |
From a list of 11 deserts, | 0:54:13 | 0:54:15 | |
each customer gets to choose six to feast on. | 0:54:15 | 0:54:18 | |
My very own Rum Nicky is high on that list | 0:54:21 | 0:54:23 | |
and I want to discover how it's going down with the dessert aficionados | 0:54:23 | 0:54:28 | |
before getting stuck into six delicious puddings myself. | 0:54:28 | 0:54:32 | |
Hello, did you order Rum Nicky? | 0:54:33 | 0:54:35 | |
There you go. | 0:54:35 | 0:54:37 | |
Now, I made that with my own fair hands | 0:54:37 | 0:54:39 | |
and I would love you to tell me what you think of it. | 0:54:39 | 0:54:42 | |
-What's the sauce? -It's a rum butter. | 0:54:42 | 0:54:46 | |
-That's really nice. -Really? | 0:54:49 | 0:54:52 | |
-It's really rich. -Awesome! Awesome. | 0:54:52 | 0:54:53 | |
What's the sauce again...? | 0:54:53 | 0:54:56 | |
That is really nice. | 0:55:02 | 0:55:04 | |
-Is that the kind of dessert you usually eat? -Not really, no. | 0:55:04 | 0:55:08 | |
-I'm more of a chocolate person... -Yeah. | 0:55:08 | 0:55:10 | |
..more often than not. But I am a big fan of rum, so... | 0:55:10 | 0:55:14 | |
-Mmm. -Mm-hmm? Yeah? You sure? | 0:55:14 | 0:55:17 | |
-Smooth. -Smooth? | 0:55:17 | 0:55:19 | |
-And can you taste the rum? -Yes, you can actually. | 0:55:25 | 0:55:27 | |
You got a double helping of rum there because | 0:55:27 | 0:55:30 | |
there's some in the cake and you've got your rum butter to go with it. | 0:55:30 | 0:55:34 | |
I don't think I'll sleep tonight. | 0:55:34 | 0:55:36 | |
-The problem is you have to choose 6 from 11. -Difficult? | 0:55:36 | 0:55:39 | |
You just have to come back and do the others another time. | 0:55:39 | 0:55:42 | |
How does this rate compared to the others so far? | 0:55:42 | 0:55:45 | |
So far, they've all been nice. | 0:55:45 | 0:55:47 | |
I mean, I like them sweet, but not too sweet. | 0:55:47 | 0:55:50 | |
Is that too sweet for you, or is that OK? | 0:55:50 | 0:55:52 | |
Well, I think this one, you can give a little bit of leeway with this one. | 0:55:52 | 0:55:55 | |
-It's meant to be sweet, but not too sweet. -Awesome. | 0:55:55 | 0:55:58 | |
Thank you so much for your feedback. I'll leave you in peace now, | 0:55:58 | 0:56:02 | |
because it's time for me to try six puddings. Awesome. | 0:56:02 | 0:56:05 | |
My journey through the Lake District has been inspiring, | 0:56:11 | 0:56:15 | |
enlightening, educational, | 0:56:15 | 0:56:17 | |
and above all stupendously beautiful. | 0:56:17 | 0:56:20 | |
This might be a slightly unusual way to finish it, | 0:56:20 | 0:56:23 | |
but I'm ready. Bring on my desserts. | 0:56:23 | 0:56:26 | |
SONG: "Yummy, Yummy, Yummy." | 0:56:26 | 0:56:28 | |
Does anybody have any liver salts? | 0:57:06 | 0:57:08 | |
Subtitles by Red Bee Media Ltd | 0:57:20 | 0:57:23 | |
E-mail [email protected] | 0:57:23 | 0:57:26 |