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Hello. Today I am on a journey through the unspoiled | 0:00:20 | 0:00:23 | |
and expansive landscapes of North Lincolnshire. | 0:00:23 | 0:00:26 | |
I'll begin my journey in the county town of Lincoln, | 0:00:32 | 0:00:34 | |
starting on a high as I am treated to a unique look | 0:00:34 | 0:00:37 | |
at the cathedral's stunning architecture. | 0:00:37 | 0:00:42 | |
Are you ready? The view from St Hugh! | 0:00:42 | 0:00:45 | |
Wow, wow, wow! | 0:00:45 | 0:00:47 | |
Back on firm ground, I'll head down the hill to discover | 0:00:47 | 0:00:52 | |
the secret life of local boy and Great British poet, Lord Tennyson. | 0:00:52 | 0:00:55 | |
Then, leaving Lincoln behind, | 0:00:55 | 0:00:57 | |
I'll travel north-east to Theddlethorpe to meet a present-day poet | 0:00:57 | 0:01:02 | |
in the Lincolnshire landscape that inspires him. | 0:01:02 | 0:01:05 | |
What an amazing contrast between this beautiful, verdant, | 0:01:05 | 0:01:09 | |
protected countryside, and then the threat of bombs. | 0:01:09 | 0:01:13 | |
I'll head over to Louth, getting hands-on, preparing the local delicacy of chine. | 0:01:13 | 0:01:18 | |
Before rounding off my journey at Skegness | 0:01:18 | 0:01:22 | |
as Billy Butlin's holiday camp celebrate their 75th anniversary. | 0:01:22 | 0:01:26 | |
He designed the first chalet on the back of a cigarette packet | 0:01:26 | 0:01:30 | |
and a legend was started. | 0:01:30 | 0:01:32 | |
Along the way, I'll look back at the best of the BBC's rural programmes | 0:01:32 | 0:01:35 | |
from this part of the world. | 0:01:35 | 0:01:37 | |
Welcome to Country Tracks. | 0:01:37 | 0:01:39 | |
Lincolnshire is one of Britain's most unspoilt landscapes. | 0:01:42 | 0:01:47 | |
Its vast farmlands and lack of motorways | 0:01:47 | 0:01:49 | |
give the county the laid-back feel of another era. | 0:01:49 | 0:01:54 | |
Even the main city of Lincoln bursts with historic charm | 0:01:54 | 0:01:57 | |
rather than the hustle and bustle of urban living. | 0:01:57 | 0:02:02 | |
Despite these rather tranquil surroundings, | 0:02:04 | 0:02:07 | |
I have an appointment that's guaranteed to set my pulse racing | 0:02:07 | 0:02:11 | |
halfway up the side of Lincoln Cathedral. | 0:02:11 | 0:02:13 | |
The cathedral dominates the skyline for miles around. | 0:02:20 | 0:02:24 | |
It is the third biggest cathedral in Britain and until 1549, | 0:02:24 | 0:02:28 | |
when its central spire collapsed, | 0:02:28 | 0:02:30 | |
it was the tallest building in the world. | 0:02:30 | 0:02:34 | |
It's recognised as one of the finest mediaeval buildings in Europe | 0:02:34 | 0:02:37 | |
with parts dating back as far as 1072. | 0:02:37 | 0:02:42 | |
But the Gothic creation that stands here today was mainly built | 0:02:42 | 0:02:45 | |
in the 13th century, inspired by the then Bishop of Lincoln, St Hugh. | 0:02:45 | 0:02:51 | |
I have been promised an audience with the man himself, | 0:02:51 | 0:02:55 | |
even though he's been dead for 800 years. | 0:02:55 | 0:02:59 | |
Works manager Carol Heidschuster has promised me all will become clear. | 0:03:02 | 0:03:07 | |
Am I right in thinking you are taking me to see St Hugh? | 0:03:07 | 0:03:11 | |
-I certainly am. He's 135 feet up. -After you. | 0:03:11 | 0:03:16 | |
-It's quite good you can't see the height you are - the blue mesh screens it out. -That's right. | 0:03:26 | 0:03:32 | |
-We are about 90 feet up now. Are you ready? -The big reveal. | 0:03:32 | 0:03:37 | |
-Right, here we are. -Yep. | 0:03:39 | 0:03:42 | |
What a view! | 0:03:42 | 0:03:44 | |
-Stunning, isn't it? -Incredible. | 0:03:44 | 0:03:48 | |
Before we continue to the top on foot, Carol shows me | 0:03:48 | 0:03:52 | |
why getting up close to this elevated architecture is so essential. | 0:03:52 | 0:03:56 | |
When you haven't got scaffolding up, how do you know what needs work | 0:03:57 | 0:04:02 | |
because you can't just look at this 100 foot up, can you? | 0:04:02 | 0:04:06 | |
No, we have a conservator who is also an abseiler. | 0:04:06 | 0:04:11 | |
He's been working on this every year, | 0:04:11 | 0:04:14 | |
he inspects it and does detailed photographs. | 0:04:14 | 0:04:17 | |
Until you get up here, | 0:04:17 | 0:04:20 | |
-and you can physically see we have some movement in some of the pinnacles. -A bit wobbly! | 0:04:20 | 0:04:26 | |
I think that graphically shows why we are here. | 0:04:26 | 0:04:30 | |
-Right, another one for the to-do list! -Definitely! | 0:04:30 | 0:04:34 | |
When you look at how high we are, it's easy to see that without this ongoing maintenance, | 0:04:35 | 0:04:40 | |
there could be terrifying consequences. | 0:04:40 | 0:04:42 | |
Right, are you ready? The view from St Hugh. | 0:04:50 | 0:04:53 | |
Wow! | 0:04:53 | 0:04:56 | |
Wow, wow, wow! | 0:04:56 | 0:04:57 | |
Totally exposed up here on his own. | 0:04:57 | 0:05:00 | |
This is St Hugh. | 0:05:01 | 0:05:03 | |
I should shake his hand. | 0:05:03 | 0:05:05 | |
-He doesn't seem receptive. At least he's not wobbling! -No. | 0:05:05 | 0:05:09 | |
So, what is wrong with him? Why does he need work? | 0:05:10 | 0:05:14 | |
Well, the photographs from the 1920s showed his hand complete with two fingers. | 0:05:14 | 0:05:21 | |
-There was a crozier here, bishop's crozier. -That's completely gone. | 0:05:21 | 0:05:24 | |
-You see, all you've got is... -It snapped off. -Yeah. | 0:05:24 | 0:05:29 | |
And the loss of detail. | 0:05:29 | 0:05:32 | |
If you go to his robes around the back, | 0:05:32 | 0:05:34 | |
you can see quite a lot of pointing. | 0:05:34 | 0:05:37 | |
-That's had extra concrete on top. -Yes. | 0:05:37 | 0:05:40 | |
That's what they did in the '20s to reform the drapery | 0:05:40 | 0:05:46 | |
of his cloak, which would originally have been carved into it. | 0:05:46 | 0:05:50 | |
Now, we are at the apex of the health and safety revolution. | 0:05:50 | 0:05:54 | |
There are barriers everywhere you look. What would it have been like in the 1920s? | 0:05:54 | 0:05:59 | |
Well, there's a photograph on file. | 0:05:59 | 0:06:02 | |
This is Robert Godfrey, the clerk of works at the time. | 0:06:02 | 0:06:06 | |
He stood right there, on a box next to St Hugh. | 0:06:06 | 0:06:10 | |
And not a barrier in sight! | 0:06:10 | 0:06:12 | |
Isn't that incredible? | 0:06:12 | 0:06:14 | |
When this was built, originally, God, St Hugh looking over you. | 0:06:14 | 0:06:19 | |
Very imposing figure. | 0:06:19 | 0:06:21 | |
Yes, all the buildings would not have been there. | 0:06:21 | 0:06:24 | |
This was stood on the hill with the castle. | 0:06:24 | 0:06:27 | |
It must have been really impressive. | 0:06:27 | 0:06:29 | |
When you think St Hugh can date back that far, | 0:06:29 | 0:06:31 | |
the fact he's still standing at all... We have a prevailing wind, | 0:06:31 | 0:06:36 | |
he is taking everything that is thrown at the cathedral. | 0:06:36 | 0:06:40 | |
You have made an interesting point. | 0:06:40 | 0:06:42 | |
We are not convinced St Hugh is the original statue. | 0:06:42 | 0:06:46 | |
There is a view it is a late- or mid-1800s replacement. | 0:06:46 | 0:06:50 | |
Got you. Even so, that would give him 200 years. | 0:06:50 | 0:06:53 | |
Yes, still 200 years old. | 0:06:53 | 0:06:55 | |
-I don't think he has weathered badly when you feel the wind today. -Yeah. | 0:06:55 | 0:06:59 | |
Lashing rain, snow in the winter, freezing all the time. | 0:06:59 | 0:07:03 | |
-He is doing OK. -It is our hope we will have the opportunity to carve a new one, | 0:07:03 | 0:07:08 | |
and that will give our carver that privilege to be able | 0:07:08 | 0:07:11 | |
to carve something that will be here for centuries. | 0:07:11 | 0:07:14 | |
Whoever carves him, St Hugh will have a place on this turret? | 0:07:14 | 0:07:18 | |
Definitely. | 0:07:18 | 0:07:20 | |
And we will have the original one, if we remove it, | 0:07:20 | 0:07:23 | |
the original one will be on display. | 0:07:23 | 0:07:26 | |
-Great, thanks very much. A pleasure to meet St Hugh. -Good! | 0:07:26 | 0:07:30 | |
St Hugh is just a tiny piece in a vast and intricate puzzle. | 0:07:35 | 0:07:41 | |
I am heading back to ground level to see | 0:07:41 | 0:07:44 | |
the skills of the cathedral's craftsman in action and get a sense of the scale of their task. | 0:07:44 | 0:07:52 | |
The cathedral is only one of three in the country with its own full-time restoration team. | 0:07:52 | 0:07:56 | |
People like stone carver Paul Ellis work behind-the-scenes | 0:07:56 | 0:08:01 | |
to make sure this beautiful building remains in pristine condition. | 0:08:01 | 0:08:07 | |
-Hello, Paul. How are you doing? -Hello! | 0:08:07 | 0:08:11 | |
What a great place to work! | 0:08:11 | 0:08:12 | |
A lot of industry going on in here. | 0:08:12 | 0:08:14 | |
Not bad, there's worse! | 0:08:14 | 0:08:17 | |
What are you working on? | 0:08:17 | 0:08:18 | |
A capital, replacement capital, for the cathedral. | 0:08:18 | 0:08:22 | |
Where would you find a capital? | 0:08:22 | 0:08:25 | |
A capital is the transition point where an arch comes down | 0:08:25 | 0:08:28 | |
and meets the columns on either a doorway or window opening. | 0:08:28 | 0:08:32 | |
This is the sort of thing you are working on. | 0:08:32 | 0:08:36 | |
These are old ones that have come off the building. | 0:08:36 | 0:08:38 | |
They have failed, which is why they've been taken off. | 0:08:38 | 0:08:41 | |
And this is a new one. We have to keep it in this style. | 0:08:41 | 0:08:46 | |
How much variation is there within the style? | 0:08:46 | 0:08:49 | |
Do you have to get it spot-on? | 0:08:49 | 0:08:50 | |
No, there is a bit of licence to do it. | 0:08:50 | 0:08:52 | |
As a carver, you make it fit how you want. | 0:08:52 | 0:08:55 | |
-It could be sprouting this way or that way. -OK. | 0:08:55 | 0:08:57 | |
But you have to follow the basic form, a basic form, | 0:08:57 | 0:09:01 | |
but it is a bit like handwriting - | 0:09:01 | 0:09:03 | |
everyone will write a certain letter in a different way. | 0:09:03 | 0:09:07 | |
What is the little cross? | 0:09:07 | 0:09:10 | |
That is my mark, that is my signature. | 0:09:10 | 0:09:13 | |
In the old days, the head mason would have tallied up how many stones with my mark on | 0:09:13 | 0:09:17 | |
and paid me accordingly for them. Mine is a sign of my faith. | 0:09:17 | 0:09:21 | |
In the old days, they would have been various shapes, | 0:09:21 | 0:09:24 | |
maybe a simple cross to start with | 0:09:24 | 0:09:28 | |
and then the mason would pass that on to his apprentice | 0:09:28 | 0:09:30 | |
who might have added another line. | 0:09:30 | 0:09:32 | |
And then he would have passed that on to his | 0:09:32 | 0:09:35 | |
and the symbol could have grown in size over a couple of generations. | 0:09:35 | 0:09:41 | |
It is nice. The continuation of that experience and knowledge | 0:09:41 | 0:09:44 | |
-and lineage of stone masonry. -It is. | 0:09:44 | 0:09:47 | |
It is part of the craft and tradition we keep going, yes. | 0:09:47 | 0:09:51 | |
Guys have been doing this, like yourself, for hundreds of years. | 0:10:00 | 0:10:03 | |
How much has it changed in that time? This is just a fairly basic chisel, isn't it? | 0:10:03 | 0:10:08 | |
Yeah, a chisel and we also use mallets, that is a nylon mallet. | 0:10:08 | 0:10:13 | |
The only difference traditionally would be a beechwood or apple or pear mallet. | 0:10:13 | 0:10:18 | |
When you have three-dimensional carvings like this, | 0:10:18 | 0:10:22 | |
you have to see that in your head. It's a gift from the big fella. | 0:10:22 | 0:10:26 | |
-But you have got it. -Yeah. | 0:10:26 | 0:10:29 | |
-And it's interesting you can put the gift from the big fella back into his place! -That's it! | 0:10:29 | 0:10:35 | |
For us, it is a privilege to be part of that building. | 0:10:35 | 0:10:39 | |
The masons in those days were the boys. | 0:10:39 | 0:10:41 | |
They built that building along with the vaulting and everything that goes with it. | 0:10:41 | 0:10:46 | |
All we are doing is putting plasters on it, pieces on it, to keep it going. | 0:10:46 | 0:10:49 | |
Don't sell yourself short, it is quite a skill, | 0:10:49 | 0:10:52 | |
you have to have the skills they had. | 0:10:52 | 0:10:54 | |
It is still a skill and we're using the same skills they had | 0:10:54 | 0:10:57 | |
but unfortunately, nobody wants to build in that way any more. | 0:10:57 | 0:11:01 | |
It is too expensive and time-consuming. | 0:11:01 | 0:11:03 | |
But the other hand is, that building has been there 1,000 years nearly. | 0:11:03 | 0:11:08 | |
There is nothing that's built nowadays that will last 1,000 years. | 0:11:08 | 0:11:12 | |
It has been fascinating to get an insight into the hidden workings behind this historic building. | 0:11:12 | 0:11:19 | |
From its iconic landmarks, to its rural landscapes, | 0:11:19 | 0:11:22 | |
Lincolnshire is a place of many secrets, | 0:11:22 | 0:11:24 | |
as Julia Bradbury found out. | 0:11:24 | 0:11:27 | |
Lincolnshire has a reputation | 0:11:27 | 0:11:28 | |
for being very flat | 0:11:28 | 0:11:30 | |
but it's not that flat. | 0:11:30 | 0:11:32 | |
I am definitely going up a hill. | 0:11:32 | 0:11:35 | |
It's a little hill, but it is a hill. | 0:11:35 | 0:11:38 | |
That's because I am in the little-visited Lincolnshire Wolds. | 0:11:38 | 0:11:43 | |
Come on, dear! | 0:11:43 | 0:11:45 | |
They are an expansive landscape of rolling chalk hills. | 0:11:45 | 0:11:50 | |
In fact, this is the highest spot in eastern England. | 0:11:50 | 0:11:53 | |
It is a giant golf ball! | 0:11:55 | 0:11:57 | |
Claxby radar station at the top of the Wolds | 0:11:57 | 0:12:01 | |
adds a touch of mystery to the place. | 0:12:01 | 0:12:03 | |
But I am here to delve deeper into another of Lincolnshire's unexpected wonders. | 0:12:05 | 0:12:12 | |
The Humber Estuary is to the north and the Wash is to the south | 0:12:14 | 0:12:18 | |
but nevertheless, Lincolnshire is one of the driest counties in Britain. | 0:12:18 | 0:12:22 | |
But in the depths of these chalk hills, lies a hidden waterworld. | 0:12:22 | 0:12:27 | |
And the man who knows how to find it is Richard Chadd. | 0:12:28 | 0:12:32 | |
-Hello, Richard. How are you? -Fine, welcome to Lincolnshire Wolds. | 0:12:32 | 0:12:36 | |
-Where are we heading? -Down a little chalk spring down here. | 0:12:36 | 0:12:39 | |
It's very deep, inaccessible and slightly damp. | 0:12:39 | 0:12:41 | |
-You'll need scruffy clothes and wellies! -I shall put that on. | 0:12:41 | 0:12:44 | |
The hidden world we are off to find is a tiny chalk spring - | 0:12:44 | 0:12:50 | |
one of the most protected and rarest of habitats in Britain. | 0:12:50 | 0:12:55 | |
So, what's so special about this chalk spring? | 0:12:55 | 0:12:58 | |
You can see all around you the intensely managed landscape. | 0:12:58 | 0:13:01 | |
This one is so deep and steep, | 0:13:01 | 0:13:03 | |
it's probably untouched for hundreds of years, so it's been left to nature, really. | 0:13:03 | 0:13:08 | |
Richard is a scientist who monitors the health of these hidden springs. | 0:13:08 | 0:13:13 | |
-Through here. -Yes. -Lead the way! | 0:13:13 | 0:13:15 | |
'And he's got permission to show me one that is on private land.' Lots of nettles to battle through. | 0:13:15 | 0:13:22 | |
Absolutely, bits of hawthorn too. Watch yourself on those. | 0:13:22 | 0:13:25 | |
-Suddenly, we are in deep, deep foliage. -Yes, indeed. | 0:13:26 | 0:13:32 | |
-You can see how steep it is. -Yep. | 0:13:32 | 0:13:34 | |
Gosh! | 0:13:34 | 0:13:36 | |
-We are in the Lost Kingdom. -That's it. | 0:13:36 | 0:13:38 | |
It gets really steep here. | 0:13:38 | 0:13:40 | |
Where is the ladder? | 0:13:42 | 0:13:44 | |
-You have to use the ivy instead. -Yep. | 0:13:44 | 0:13:48 | |
Ooh! | 0:13:48 | 0:13:50 | |
It's getting quite cold too. | 0:13:50 | 0:13:52 | |
Yeah, the temperature's dropping. | 0:13:52 | 0:13:54 | |
You weren't kidding when you said it's steep! I am hooked in ivy. Ooh! | 0:13:54 | 0:14:00 | |
-Where have you brought me?! -And here we are. | 0:14:05 | 0:14:09 | |
Too steep to farm, this woodland is wild and natural. | 0:14:17 | 0:14:21 | |
It is a landscape in miniature. | 0:14:21 | 0:14:23 | |
Suddenly, we've got all these ferns and lush species | 0:14:23 | 0:14:27 | |
you wouldn't get anywhere but in this habitat. | 0:14:27 | 0:14:30 | |
I can see why you love it so much. | 0:14:30 | 0:14:33 | |
It's fabulous. Nobody has messed with this for hundreds of years. | 0:14:33 | 0:14:36 | |
It's a magical place, I think. | 0:14:36 | 0:14:39 | |
And the reason it's here at all is this crystal clear spring water. | 0:14:39 | 0:14:45 | |
Feel how cold it is. | 0:14:45 | 0:14:47 | |
Blimey, yeah. | 0:14:47 | 0:14:49 | |
It's almost like having a remnant of the mountains in the middle of the English lowlands. | 0:14:49 | 0:14:54 | |
Chilled by its journey through the chalk, the water emerges | 0:14:55 | 0:14:59 | |
at a constant temperature in both summer and winter. | 0:14:59 | 0:15:02 | |
Helping the native flora like these Hart's-tongue ferns | 0:15:03 | 0:15:07 | |
to grow in abundance. | 0:15:07 | 0:15:10 | |
There's liverworts and mosses on the boulders around here. | 0:15:10 | 0:15:14 | |
Some of them are quite nice. This one here... | 0:15:14 | 0:15:17 | |
Ooh! Wow! | 0:15:17 | 0:15:20 | |
You can't quite describe the smell but it's rather nice! | 0:15:20 | 0:15:22 | |
What is it? It's a sort of muted mint. | 0:15:22 | 0:15:26 | |
That's right, sort of. It's called scented liverwort. | 0:15:26 | 0:15:30 | |
Never smelt anything like that before. Very fresh. | 0:15:30 | 0:15:33 | |
-It is. -It's not edible? -No. -Don't eat it. | 0:15:33 | 0:15:35 | |
-Not as far as I know. -We won't try it now! | 0:15:35 | 0:15:39 | |
Even though it's tricky to get down here, | 0:15:41 | 0:15:44 | |
these little ribbons show we are not the only visitors. | 0:15:44 | 0:15:48 | |
What are these? People have been here. | 0:15:48 | 0:15:51 | |
People find this place very precious indeed for spiritual reasons. | 0:15:51 | 0:15:54 | |
I guess you've got the water coming out of the bones of the Earth. | 0:15:54 | 0:15:58 | |
They have put these things in, I don't know what they mean | 0:15:58 | 0:16:01 | |
but it's a precious place to somebody. | 0:16:01 | 0:16:04 | |
Mind yourself, because there is a waterfall just here. | 0:16:06 | 0:16:09 | |
Look! | 0:16:09 | 0:16:13 | |
It is a little one. But it is a waterfall. | 0:16:13 | 0:16:15 | |
When I first told somebody I found a little waterfall, they didn't believe me. | 0:16:15 | 0:16:21 | |
-You don't get waterfalls in Lincolnshire. -What is the definition? | 0:16:21 | 0:16:24 | |
Well, within habitat survey, the definition is the water | 0:16:24 | 0:16:28 | |
-has to leave the rock face, which it does. -It does. | 0:16:28 | 0:16:32 | |
-And when it doesn't? -It is called a chute. | 0:16:32 | 0:16:36 | |
Yes. It's not exactly Niagara. | 0:16:36 | 0:16:38 | |
-But it is something. -It is, especially for Lincolnshire. | 0:16:38 | 0:16:41 | |
Julia Bradbury in one of Lincolnshire's idyllic hideaways. | 0:16:47 | 0:16:52 | |
Back in the county town of Lincoln, I've left the cathedral behind. | 0:16:52 | 0:16:56 | |
I'm taking the short stroll down the hill to the next stop on my journey. | 0:16:56 | 0:17:02 | |
It is fair to say Lincolnshire's most famous son is Alfred Tennyson, | 0:17:03 | 0:17:07 | |
the Poet Laureate to Queen Victoria until his death in 1892. | 0:17:07 | 0:17:12 | |
Today, he's incredibly relevant still. | 0:17:12 | 0:17:14 | |
He is read, studied and appreciated across the world. | 0:17:14 | 0:17:17 | |
Where better to learn more about him than the local library? | 0:17:17 | 0:17:22 | |
But this is no ordinary library. | 0:17:22 | 0:17:26 | |
In a labyrinth of secure corridors, high above the Harry Potters | 0:17:26 | 0:17:29 | |
and Daphne du Mauriers, the extraordinary private life of Lord Tennyson is laid bare. | 0:17:29 | 0:17:34 | |
It makes for fascinating reading. | 0:17:34 | 0:17:38 | |
Leading me to this hidden treasure is Grace Timmins. | 0:17:38 | 0:17:42 | |
What are these, original proofs? | 0:17:44 | 0:17:46 | |
These are some of the most interesting manuscripts we have got. | 0:17:46 | 0:17:50 | |
The jewel of the collection is the manuscript of In Memoriam | 0:17:50 | 0:17:54 | |
which is a long poem consisting of 131 lyrics | 0:17:54 | 0:17:57 | |
or versus that Tennyson wrote over the course of 14 or 15 years. | 0:17:57 | 0:18:02 | |
People don't really read it from start to finish now. | 0:18:02 | 0:18:06 | |
We quote it without realising. | 0:18:06 | 0:18:08 | |
So, things like, "It is better to have loved and lost | 0:18:08 | 0:18:11 | |
"than never to have loved at all" is in it. | 0:18:11 | 0:18:15 | |
It is perhaps the most famous line Tennyson wrote and it came to have | 0:18:17 | 0:18:21 | |
special significance for many people who lost loved ones, | 0:18:21 | 0:18:25 | |
including his royal patron, Queen Victoria, when Prince Albert died. | 0:18:25 | 0:18:30 | |
In fact, Victoria was so comforted by his words | 0:18:30 | 0:18:33 | |
that when Tennyson lost his son, she wrote him a letter of condolence | 0:18:33 | 0:18:38 | |
that laid bare her own feelings. | 0:18:38 | 0:18:40 | |
We have got a letter here from Queen Victoria. | 0:18:40 | 0:18:45 | |
-Wow! 1886. -Indeed. | 0:18:45 | 0:18:48 | |
And it's a remarkably warm letter of sympathy from Queen Victoria. | 0:18:48 | 0:18:53 | |
Perhaps the most telling bit is on this side, where she says, | 0:18:53 | 0:18:57 | |
"But I say from the depth of a heart which has suffered cruelly, | 0:18:57 | 0:19:00 | |
"and lost almost all it cared for and loved best." | 0:19:00 | 0:19:04 | |
She is really opening up. | 0:19:04 | 0:19:06 | |
And, as you see from the black edgings to the paper, | 0:19:06 | 0:19:10 | |
-she is still mourning nearly 20 years later. -Solemn. | 0:19:10 | 0:19:13 | |
-Very solemn. -But this isn't just an official letter to the Poet Laureate. | 0:19:13 | 0:19:17 | |
-This is a very personal account. -Indeed, yes. | 0:19:17 | 0:19:21 | |
But Tennyson wasn't just a great writer. | 0:19:23 | 0:19:27 | |
The advent of mass printing meant he was the first poet | 0:19:27 | 0:19:30 | |
to make real money and reach a vast audience. | 0:19:30 | 0:19:34 | |
His popularity made him a celebrity everyone wanted a piece of. | 0:19:34 | 0:19:38 | |
He was extremely well known and well loved by a very wide range of the population. | 0:19:38 | 0:19:46 | |
There is a very funny letter here that is from a Lucy Hindley. | 0:19:46 | 0:19:53 | |
No royalty in this one? | 0:19:53 | 0:19:54 | |
No royalty in this one. And basically, she's asking Tennyson | 0:19:54 | 0:19:58 | |
if he'd write a verse in honour of her dead Scotch Terrier. | 0:19:58 | 0:20:02 | |
I know! | 0:20:02 | 0:20:04 | |
"Even though I don't know you one bit, I'm going to write to you | 0:20:04 | 0:20:07 | |
"and ask you for a great favour." | 0:20:07 | 0:20:09 | |
Tennyson has a rather complex relationship | 0:20:09 | 0:20:12 | |
with this kind of fanbase, because on the one hand | 0:20:12 | 0:20:14 | |
he really rather objects to it, especially if he has to see them. | 0:20:14 | 0:20:19 | |
But on the other hand, he would kind of... This letter has been saved | 0:20:19 | 0:20:22 | |
and there are boxes and boxes of this kind of thing. | 0:20:22 | 0:20:25 | |
And he was quite dependent on being loved by his readers. | 0:20:25 | 0:20:30 | |
So, there's a two-way relationship there. | 0:20:30 | 0:20:32 | |
-Like celebrities like to be in sort of chat magazines. -Absolutely. | 0:20:32 | 0:20:36 | |
He quite likes the limelight. | 0:20:36 | 0:20:37 | |
Yes. Apparently, according to one of his great friends, | 0:20:37 | 0:20:40 | |
he would be worried if he hadn't had letters in the post for a couple of days. | 0:20:40 | 0:20:44 | |
-It's an interesting conundrum which I'm sure faces many celebrities today. -Exactly! | 0:20:44 | 0:20:48 | |
In fact, there's evidence that Tennyson | 0:20:52 | 0:20:54 | |
actively courted his celebrity status | 0:20:54 | 0:20:57 | |
and his image was carefully managed in life, and death. | 0:20:57 | 0:21:00 | |
This catches my eye. What is this? | 0:21:02 | 0:21:04 | |
Well, it's a calendar for 1896, which is about four years after he died. | 0:21:04 | 0:21:08 | |
A great image of the venerable poet at the front | 0:21:08 | 0:21:11 | |
and then quotations from his work to go with every month of the year. | 0:21:11 | 0:21:15 | |
These aren't the only objects you've got here, are they? | 0:21:15 | 0:21:18 | |
What we've got in this cabinet are items that Tennyson would have used every day | 0:21:18 | 0:21:25 | |
and that his family have kept because they knew people might be interested in them. | 0:21:25 | 0:21:29 | |
-That's a self-conscious preservation. -Indeed. | 0:21:29 | 0:21:32 | |
-They could be important? -Exactly. | 0:21:32 | 0:21:34 | |
So we have his pipes, very, very well used. | 0:21:34 | 0:21:38 | |
His pocket watches. And a lock of his hair. | 0:21:38 | 0:21:41 | |
Then we get to some quite grisly things | 0:21:41 | 0:21:44 | |
that are associated with his death. | 0:21:44 | 0:21:46 | |
We've got to his last medicine cup. | 0:21:46 | 0:21:48 | |
-A thermometer. -Right! | 0:21:48 | 0:21:50 | |
Scissors off his table that were used for everything in the room after he passed away. | 0:21:50 | 0:21:56 | |
So, the family put a tremendous importance on the process of his death? | 0:21:56 | 0:22:01 | |
Yes. And it's...it's part of the.. not consciously celebrity making, | 0:22:01 | 0:22:06 | |
but it is kind of a great kind of honouring of | 0:22:06 | 0:22:11 | |
what they considered to be the genius in their midst. | 0:22:11 | 0:22:14 | |
-He was great, therefore we should preserve everything. -Exactly. | 0:22:14 | 0:22:17 | |
-Even his thermometer. -Indeed. -And some scissors. -Yes, exactly. Yes. | 0:22:17 | 0:22:24 | |
It's been great to get this glimpse into Tennyson's inner life. | 0:22:24 | 0:22:28 | |
He was clearly a literary genius. | 0:22:28 | 0:22:30 | |
But what's amazing is to discover how his poetry | 0:22:30 | 0:22:33 | |
touched people's lives and how his legacy was being preserved | 0:22:33 | 0:22:37 | |
from the very moment he died. | 0:22:37 | 0:22:39 | |
Back to poetry in a little bit. | 0:22:43 | 0:22:44 | |
But first, James Wong and some Lincolnshire turf. | 0:22:44 | 0:22:48 | |
It's so common, you probably don't even give it a second glance | 0:22:50 | 0:22:55 | |
but it's the unsung hero of the park world. | 0:22:55 | 0:22:58 | |
Grass is great. | 0:23:00 | 0:23:02 | |
You can lie on it and watch the clouds go by, | 0:23:02 | 0:23:04 | |
play football on it, picnic on it, and of course, | 0:23:04 | 0:23:07 | |
where would our sports stadia be without it? | 0:23:07 | 0:23:09 | |
But boy, do we treat it bad. | 0:23:09 | 0:23:11 | |
But where does this quantity of turf come from? | 0:23:18 | 0:23:22 | |
A turf farm. | 0:23:22 | 0:23:24 | |
Now, this isn't any old type of grass. | 0:23:24 | 0:23:26 | |
The grasses grown here are specifically formulated | 0:23:26 | 0:23:29 | |
for all sorts of use, | 0:23:29 | 0:23:30 | |
whether that's a polo field, | 0:23:30 | 0:23:32 | |
a rugby pitch or some of the finest putting greens on earth. | 0:23:32 | 0:23:36 | |
Each is cleverly mixed with all different types of seed | 0:23:36 | 0:23:39 | |
and different types of soil to match a whole number of different uses. | 0:23:39 | 0:23:43 | |
This farm in Lincolnshire has been growing and harvesting turf for 20 years. | 0:23:43 | 0:23:48 | |
It covers an area of 1,000 acres | 0:23:48 | 0:23:51 | |
and it's also where turf for the Ricoh Arena was first sown. | 0:23:51 | 0:23:55 | |
This is almost impossible to believe that it's a farm. | 0:23:55 | 0:23:58 | |
-It's like a living room carpet. -Yes. | 0:23:58 | 0:24:00 | |
How do you get it to be so perfect? | 0:24:00 | 0:24:02 | |
Well, it all starts about 18 months ago from now. | 0:24:02 | 0:24:06 | |
We prepare the field with specialist implements. | 0:24:06 | 0:24:10 | |
We get it nice and level so that we don't have any undulations anywhere. | 0:24:10 | 0:24:15 | |
Then we drill the seed and there's a lot of preparation time | 0:24:15 | 0:24:18 | |
in-between drilling the seed and this. | 0:24:18 | 0:24:20 | |
But we have specialist equipment to do that. | 0:24:20 | 0:24:23 | |
Some real boys' toys back there. | 0:24:23 | 0:24:25 | |
You've got quite a few on your farm. What do those do? | 0:24:25 | 0:24:28 | |
One of them is a wide area mower, the one on the left there. | 0:24:28 | 0:24:32 | |
That can mow about ten metres wide, and then | 0:24:32 | 0:24:34 | |
the other machine is basically an industrial vacuum. | 0:24:34 | 0:24:37 | |
And that just brushes | 0:24:37 | 0:24:39 | |
and sucks up the clippings that we don't really need on the surface. | 0:24:39 | 0:24:44 | |
50% of the turf here is destined for domestic gardens. | 0:24:44 | 0:24:48 | |
What I really want to know is if I can tell the difference | 0:24:48 | 0:24:52 | |
between that and the grass that's produced for top-level sports. | 0:24:52 | 0:24:55 | |
So, this is our custom-grown turf product. | 0:24:57 | 0:25:00 | |
It's quite different to what we've seen in the other fields. | 0:25:00 | 0:25:04 | |
You can really see it. | 0:25:04 | 0:25:05 | |
Yeah. This is absolute top dollar turf, this. | 0:25:05 | 0:25:09 | |
This is the best turf you could possibly buy. | 0:25:09 | 0:25:13 | |
-It happens to be customised by the customer. -Yeah. | 0:25:13 | 0:25:17 | |
He has chosen, it's a golf course customer, he's chosen | 0:25:17 | 0:25:20 | |
the root zone underneath, he's chosen the grass species, | 0:25:20 | 0:25:23 | |
he's actually chosen how we look after it too. | 0:25:23 | 0:25:26 | |
It's so tight, that's what you notice. And so short. | 0:25:26 | 0:25:29 | |
I didn't know you could mow that short. | 0:25:29 | 0:25:31 | |
That's what the customer wants and that's what we give him. | 0:25:31 | 0:25:34 | |
-So, this is your Savile Row, bespoke suit turf? -Absolutely. | 0:25:34 | 0:25:39 | |
I couldn't put it better myself. | 0:25:39 | 0:25:40 | |
It's developed for speed and accuracy | 0:25:40 | 0:25:44 | |
-and I have a golf ball here to demonstrate that. -OK, let's go. | 0:25:44 | 0:25:47 | |
So, it's run smoother and faster | 0:25:48 | 0:25:51 | |
and it's exactly what the pro golfers want of a surface. | 0:25:51 | 0:25:55 | |
Yeah, because it's hard and there's no resistance. | 0:25:55 | 0:25:57 | |
It's so short that you have to be really precise. | 0:25:57 | 0:26:00 | |
That's right. | 0:26:00 | 0:26:02 | |
It's actually about 6mm in height of cut at the moment. | 0:26:02 | 0:26:04 | |
By next spring, when it goes to the customer, it will be 2.5. | 0:26:04 | 0:26:08 | |
-Millimetres? -Yes. | 0:26:08 | 0:26:09 | |
And growing grass that can withstand being cut so short takes a lot of scientific research. | 0:26:09 | 0:26:14 | |
I'm off to meet Christian Spring | 0:26:14 | 0:26:17 | |
at the Sports Turf Research Institute. | 0:26:17 | 0:26:20 | |
Here they create a patchwork of grasses, | 0:26:20 | 0:26:22 | |
each with a different soil type and grass species, | 0:26:22 | 0:26:25 | |
experimenting with combinations for every sporting need. | 0:26:25 | 0:26:28 | |
One of the most important tests is how the surface reacts upon impact. | 0:26:28 | 0:26:34 | |
For example, cricket, you want the pitch | 0:26:34 | 0:26:36 | |
to be as firm as you can get it. | 0:26:36 | 0:26:38 | |
You don't want it too wet or the ball doesn't behave | 0:26:38 | 0:26:40 | |
as you would like it too. | 0:26:40 | 0:26:43 | |
Soccer, you want a surface which isn't too soft | 0:26:43 | 0:26:45 | |
that it'll cut up. But you want it soft | 0:26:45 | 0:26:47 | |
so the player, when he falls, isn't going to get hurt. | 0:26:47 | 0:26:50 | |
It's a very fine balancing act that we have. | 0:26:50 | 0:26:52 | |
We are having to think about a compromise between all those characteristics we need | 0:26:52 | 0:26:57 | |
from both our playing surface or our lawn | 0:26:57 | 0:27:01 | |
and actually how the grass...what the grass needs to actually survive. | 0:27:01 | 0:27:05 | |
Who would have thought there's so much science in growing just a bit of grass? | 0:27:05 | 0:27:10 | |
James Wong visiting a turf farm in Lincolnshire. | 0:27:12 | 0:27:16 | |
I'm carrying on my Lincolnshire journey by heading out | 0:27:20 | 0:27:23 | |
to the rugged and remote coastline at Theddlethorpe. | 0:27:23 | 0:27:26 | |
With the legacy of Tennyson such a strong part of the county's identity, | 0:27:26 | 0:27:30 | |
it was decided that Lincolnshire should have its very own poet laureate, | 0:27:30 | 0:27:35 | |
someone whose job it is to create verses about life here. | 0:27:35 | 0:27:40 | |
I've come to meet this modern-day bard | 0:27:40 | 0:27:43 | |
in one of the landscapes that's inspired him. | 0:27:43 | 0:27:47 | |
-You're a poet laureate but not THE Poet Laureate, are you? -No! -What's your role exactly? | 0:27:47 | 0:27:52 | |
It's my job to go around Lincolnshire, meet people, see places, | 0:27:52 | 0:27:55 | |
write a poem every month and do workshops, readings. | 0:27:55 | 0:27:59 | |
-I assume you were always a poet. -Sure. -How did you apply and get this position? | 0:27:59 | 0:28:04 | |
There can't be many of them? | 0:28:04 | 0:28:06 | |
There aren't many jobs for poets, you might be shocked to find out! | 0:28:06 | 0:28:09 | |
No, I saw it advertised and I applied and I had an interview, | 0:28:09 | 0:28:12 | |
which is like a normal job interview, except you have to read a couple of poems. | 0:28:12 | 0:28:16 | |
And they asked me to do it, which is wonderful, I'm having a great time. | 0:28:16 | 0:28:20 | |
What have you written so far? What's inspired you? | 0:28:20 | 0:28:23 | |
It's my first month, so I've written one poem so far | 0:28:23 | 0:28:26 | |
and that's actually about the beach where we are now. | 0:28:26 | 0:28:28 | |
I was here on holiday, I was walking my dog along the beach, | 0:28:28 | 0:28:31 | |
and further round, it's a wildlife preserve, | 0:28:31 | 0:28:34 | |
lots of rare birds nesting. | 0:28:34 | 0:28:36 | |
I thought, it'll be beautiful, not a care in the world, wide open skies, | 0:28:36 | 0:28:39 | |
beautiful English countryside, and I came across a sign on the beach here. | 0:28:39 | 0:28:43 | |
-Right here? -Yeah. | 0:28:43 | 0:28:45 | |
A Ministry of Defence warning sign saying, "If you find | 0:28:45 | 0:28:48 | |
"something in the sand, don't touch it, run as fast as you can," or words to that effect. | 0:28:48 | 0:28:53 | |
I thought, what an amazing contrast between this beautiful, verdant, protected countryside, | 0:28:53 | 0:28:58 | |
and then the threat of bombs. | 0:28:58 | 0:28:59 | |
-I took this as a challenge. My first poem was about someone finding something in the sand. -Wow! | 0:28:59 | 0:29:05 | |
I'd love to hear the poem. We are standing by the sign, | 0:29:05 | 0:29:08 | |
the point of inspiration, so it would be great to hear it. | 0:29:08 | 0:29:10 | |
Absolutely, that's the job. | 0:29:10 | 0:29:12 | |
It doesn't have a title because I'm not very good at titles | 0:29:12 | 0:29:15 | |
but it goes almost exactly like this. | 0:29:15 | 0:29:18 | |
At Theddlethorpe The sea goes out for miles | 0:29:20 | 0:29:23 | |
And England falls away beneath your feet | 0:29:23 | 0:29:25 | |
While concrete bunkers hidden in the dunes | 0:29:25 | 0:29:27 | |
Wait silently for rabbits to retreat | 0:29:27 | 0:29:29 | |
Amongst the drift of wood and broken shells | 0:29:31 | 0:29:34 | |
The path along the seaweed tide is lined with white on red official signs | 0:29:34 | 0:29:38 | |
That warn that there'll be no reward for things you find | 0:29:38 | 0:29:41 | |
One scuffing school shoe thunks on something hard | 0:29:42 | 0:29:44 | |
He kneels down and starts to excavate | 0:29:44 | 0:29:47 | |
He feels it Metal buried in the sand | 0:29:47 | 0:29:49 | |
One hand digs deep, then pulls He feels the weight | 0:29:49 | 0:29:52 | |
He stumbles on a sunken pile of kelp | 0:29:52 | 0:29:54 | |
Turns with his ankle Spins and sprints away | 0:29:54 | 0:29:57 | |
Behind him sits the lump of metal still | 0:29:57 | 0:30:00 | |
He knows that there'll be no reward today | 0:30:00 | 0:30:02 | |
He feels a burning in his throat and lungs | 0:30:02 | 0:30:05 | |
Imagined Spitfires cover his retreat | 0:30:05 | 0:30:08 | |
At Theddlethorpe the sea goes out for miles | 0:30:08 | 0:30:10 | |
as England falls away beneath his feet. | 0:30:10 | 0:30:13 | |
It was the beauty of the countryside rather than the coastline | 0:30:19 | 0:30:22 | |
that Matt Baker took in when he visited. | 0:30:22 | 0:30:24 | |
For his stroll along the lanes of Lincolnshire, | 0:30:24 | 0:30:27 | |
he chose some rather unusual companions. | 0:30:27 | 0:30:31 | |
Today, the Lincolnshire Wolds are a patchwork of arable fields | 0:30:33 | 0:30:38 | |
but a few centuries ago, it was livestock | 0:30:38 | 0:30:40 | |
and in particular sheep that dominated the landscape. | 0:30:40 | 0:30:43 | |
Like the Cotswolds, Lincolnshire Wolds | 0:30:43 | 0:30:45 | |
grew rich off the back of the booming wool trade. | 0:30:45 | 0:30:49 | |
In an age when there was no motorised transport, | 0:30:53 | 0:30:55 | |
the only way to move animals to market was to walk them there, | 0:30:55 | 0:30:59 | |
sometimes hundreds of miles. | 0:30:59 | 0:31:01 | |
For centuries, farmers relied on a network of alleyways | 0:31:01 | 0:31:04 | |
laid out between fields known as droving roads. | 0:31:04 | 0:31:09 | |
Many of them still exist today, transporting cars, not sheep. | 0:31:09 | 0:31:13 | |
To find out what it was like for drovers herding animals, | 0:31:13 | 0:31:16 | |
I'm going to re-trace a traditional route here in the Wolds. | 0:31:16 | 0:31:21 | |
The plan is to walk this flock of rare breed Lincoln longwools | 0:31:21 | 0:31:25 | |
to fresh pasture which is about three miles from here. | 0:31:25 | 0:31:28 | |
I've moved loads and loads of sheep around our farm up in Durham | 0:31:28 | 0:31:31 | |
but to drove this lot down unfamiliar roads | 0:31:31 | 0:31:35 | |
without my trusty sheepdog, Meg, is going to be interesting. | 0:31:35 | 0:31:38 | |
Now, I have enlisted the help of their owner, Mike Harrison, who is... | 0:31:38 | 0:31:42 | |
well, he's as itching to get going as I am. | 0:31:42 | 0:31:45 | |
-Plan of action, are we going into that corner? -That's the way. | 0:31:45 | 0:31:48 | |
Round we go, then. Come on, girls. | 0:31:48 | 0:31:50 | |
Mike regularly hires his sheep out to nearby farmers to help graze their land. | 0:31:50 | 0:31:55 | |
Normally he'd move them the whole way by trailer | 0:31:55 | 0:31:58 | |
but he's going to help us turn the clock back. | 0:31:58 | 0:32:00 | |
First, we've got to pen them up. | 0:32:00 | 0:32:02 | |
-There we are, all in. -That went well, that. First stage complete. | 0:32:02 | 0:32:06 | |
Yeah, indeed. | 0:32:06 | 0:32:07 | |
Are you optimistic about what we're about to do today, Mike? | 0:32:09 | 0:32:12 | |
-I'm up for anything. -Yeah... THEY LAUGH | 0:32:12 | 0:32:15 | |
Have they ever been down these roads? | 0:32:15 | 0:32:18 | |
No, but I'm confident they will behave. | 0:32:18 | 0:32:21 | |
We need to be absolutely adamant about how many we've got. | 0:32:21 | 0:32:25 | |
We don't want to lose any. We're saying 15 or 16. | 0:32:25 | 0:32:27 | |
-Do we need to do a head count? -I think we need to do one. | 0:32:27 | 0:32:31 | |
I think we should, right. | 0:32:31 | 0:32:33 | |
-One, two, three... -Yeah, you count and I'll count and see what we get. | 0:32:33 | 0:32:37 | |
..16, 17. I got 17 as well. | 0:32:37 | 0:32:39 | |
It's a real honour to be droving them today, | 0:32:39 | 0:32:42 | |
on this land, around here and I can't wait to get going. | 0:32:42 | 0:32:45 | |
Now, of course, the biggest change since the days of traditional droving | 0:32:51 | 0:32:56 | |
is the amount of traffic out there. | 0:32:56 | 0:32:59 | |
Because the farm's on a busy main road, we are going to start | 0:32:59 | 0:33:02 | |
the whole little journey by driving as opposed to droving. | 0:33:02 | 0:33:09 | |
Needs must! | 0:33:09 | 0:33:11 | |
Come on, girls. Up we go! | 0:33:11 | 0:33:12 | |
From here, it is two miles to pastures new. | 0:33:16 | 0:33:19 | |
Let's get the girls out and get them settled. | 0:33:22 | 0:33:26 | |
Do you think they are just going to leg it? | 0:33:26 | 0:33:28 | |
No, no, no. | 0:33:28 | 0:33:30 | |
Let's find out! | 0:33:30 | 0:33:32 | |
I am sure they will be fine. | 0:33:32 | 0:33:35 | |
Nice and gentle, have a sniff. | 0:33:35 | 0:33:39 | |
Steady, steady. | 0:33:44 | 0:33:46 | |
Steady. They're off. They are off at speed. | 0:33:46 | 0:33:49 | |
Great. We had better catch up with them | 0:33:49 | 0:33:52 | |
because wherever we are going, it won't take us long. | 0:33:52 | 0:33:56 | |
So, we are off to a flying start. | 0:33:56 | 0:33:57 | |
I don't think the traditional drovers were joggers. | 0:33:57 | 0:34:02 | |
A lot of farms, you will find, even today, have little paddocks | 0:34:04 | 0:34:09 | |
strategically bought and kept along these roadways | 0:34:09 | 0:34:13 | |
that we use as stopping off points for these flocks as they were driven to market | 0:34:13 | 0:34:17 | |
or out to their summer grazing. | 0:34:17 | 0:34:20 | |
This is interesting because we have a car coming in front of us. | 0:34:20 | 0:34:24 | |
There we are, perfect. Hang on, don't go in front of the car. | 0:34:24 | 0:34:28 | |
There is a car coming in behind us. It's like the M25! | 0:34:28 | 0:34:33 | |
Thank you! | 0:34:35 | 0:34:38 | |
Good job you came along. | 0:34:38 | 0:34:41 | |
We are approaching the halfway point. The perfect time to stop and take a breather. | 0:34:42 | 0:34:47 | |
-They are keen to get their heads down. -Yeah. | 0:34:47 | 0:34:50 | |
A bit of grazing. Traditionally, a lot of all farms | 0:34:50 | 0:34:53 | |
had grazing down on the outmarsh, near the coast. | 0:34:53 | 0:34:57 | |
And this would be a traditional sight as these animals made their way | 0:34:57 | 0:35:01 | |
to their summer grazing and back again in autumn. | 0:35:01 | 0:35:04 | |
Drovers would have walked sheep across the countryside like this for hundreds of years. | 0:35:04 | 0:35:10 | |
In other parts of the country, all kinds of livestock from horses, | 0:35:10 | 0:35:14 | |
geese, turkeys and cows, would have been moved in this way. | 0:35:14 | 0:35:18 | |
Come on, girls. Let's keep going. | 0:35:18 | 0:35:21 | |
It's lovely, this. It's a lovely walk if nothing else, isn't it? | 0:35:21 | 0:35:24 | |
Nice. | 0:35:24 | 0:35:27 | |
Best kept secret, this part of the world. | 0:35:27 | 0:35:30 | |
We are droving for just two miles today. | 0:35:30 | 0:35:33 | |
Once, they would have walked their animals over much greater distances, | 0:35:33 | 0:35:37 | |
a journey that often took days or months. | 0:35:37 | 0:35:41 | |
Journey's end is in sight. Just a few more yards to go. | 0:35:42 | 0:35:47 | |
That's it, girls. | 0:35:47 | 0:35:49 | |
Straight through the gateway. | 0:35:50 | 0:35:52 | |
There we are. | 0:35:53 | 0:35:55 | |
Right at the last minute we nearly lost one! Super. | 0:35:55 | 0:35:59 | |
-Pastures new. -We did it, team. We did it! | 0:36:01 | 0:36:03 | |
Absolutely terrific. | 0:36:03 | 0:36:06 | |
Our droving is complete, in front of an audience, | 0:36:06 | 0:36:08 | |
what a lovely way to finish. Very nice. Look at that. They look happy, don't they? | 0:36:08 | 0:36:13 | |
They do. | 0:36:13 | 0:36:15 | |
And for the Lincoln longwools, time for a well-earned rest. | 0:36:15 | 0:36:19 | |
Back on my journey, I am on my way to meet a man | 0:36:22 | 0:36:26 | |
who is keeping a rare Lincolnshire delicacy alive. | 0:36:26 | 0:36:30 | |
I have headed back inland to a town called Louth | 0:36:33 | 0:36:36 | |
to learn about a local delicacy called chine. | 0:36:36 | 0:36:39 | |
Who better to teach me about it than the man who was crowned | 0:36:39 | 0:36:42 | |
Young Butcher of the Year? | 0:36:42 | 0:36:44 | |
-Hello, Jim. -Good morning. | 0:36:46 | 0:36:48 | |
-Pleased to meet you. -Now, when I think butchers, Lincolnshire, I think sausages. | 0:36:48 | 0:36:53 | |
-But there are plenty of them here. -There is. | 0:36:53 | 0:36:56 | |
You are here to talk about chine. I've no idea what it even looks like. | 0:36:56 | 0:37:00 | |
Can you give me a butcher's crash course? | 0:37:00 | 0:37:02 | |
Of course, come this way and we can get kitted up and you can have a go. | 0:37:02 | 0:37:06 | |
Let's do it. | 0:37:06 | 0:37:08 | |
Right, what we got around here? Crikey! | 0:37:13 | 0:37:16 | |
We have the start of a Lincolnshire stuffed chine. | 0:37:16 | 0:37:20 | |
-This is the raw ingredient. -Look at those fellas. | 0:37:20 | 0:37:22 | |
Amazing. So, what is chine, where does it come from? | 0:37:22 | 0:37:27 | |
It takes its name from the bone that runs down the back of the pig. | 0:37:27 | 0:37:31 | |
This is its backbone and we call it a chine bone. | 0:37:31 | 0:37:35 | |
Legend has it, it came about because the pigs in Lincolnshire | 0:37:35 | 0:37:39 | |
had so much fat round on the back that they could not get in. | 0:37:39 | 0:37:43 | |
See how difficult it is to get in this pig, let alone one with two inches of fat. | 0:37:43 | 0:37:48 | |
So, they thought, it is easier to go through the rib bones, | 0:37:48 | 0:37:51 | |
-we'll cut through there. -I see! | 0:37:51 | 0:37:53 | |
That created this cut here, which we call the chine. | 0:37:53 | 0:37:56 | |
We cut down each side here and take this chine piece out | 0:37:56 | 0:38:00 | |
and then it goes into the most important part of the process, which is curing. | 0:38:00 | 0:38:05 | |
So, a big walk-in fridge and a bucket. | 0:38:05 | 0:38:09 | |
In here, we have some chines that have been in there for three or four weeks... | 0:38:09 | 0:38:15 | |
curing. And as you see, they have changed colour, they've gone pink. | 0:38:15 | 0:38:20 | |
Just like bacon does because it is cured. | 0:38:20 | 0:38:22 | |
-Salty water, basically. -There are a few spices and some sugar in there | 0:38:22 | 0:38:27 | |
but in essence, it is just salty water. | 0:38:27 | 0:38:29 | |
-That sits in there for three weeks. -Three weeks, so it firms up nicely. | 0:38:29 | 0:38:34 | |
You can see how that is different from the raw pork product. | 0:38:34 | 0:38:38 | |
-Yes. -That will hang up for another week to dry out | 0:38:38 | 0:38:41 | |
-and develop the flavour. -What next? What will we do today? | 0:38:41 | 0:38:46 | |
We will take this one out today and I will show you how we turn it into a stuffed chine. | 0:38:46 | 0:38:50 | |
-Brilliant, let's do it. -Thank you. | 0:38:50 | 0:38:53 | |
First of all, we score into it so we have somewhere to stuff the parsley. | 0:38:57 | 0:39:01 | |
-That's the key, to flavour it. -That's the key. | 0:39:01 | 0:39:04 | |
Whilst I do these, why don't you make a start on this one. | 0:39:04 | 0:39:08 | |
This is a bit of a safer job because it doesn't involve the knife! | 0:39:08 | 0:39:11 | |
That's for the best. I can't make a pig's ear out of it. | 0:39:11 | 0:39:14 | |
Ba-doom, chush! | 0:39:14 | 0:39:16 | |
So, the trick is to open up the score and take some parsley | 0:39:16 | 0:39:23 | |
and you drop that in and give it a good push down with your fingers | 0:39:23 | 0:39:27 | |
because it has to get to the bottom of the pocket. | 0:39:27 | 0:39:30 | |
Really stuff it in. Right, even I should be able to do that. Let's give it a go. | 0:39:30 | 0:39:35 | |
Stuffing the parsley isn't the best job in the world. You get cold fingertips. | 0:39:35 | 0:39:41 | |
Absolutely freezing! | 0:39:41 | 0:39:44 | |
And Jim, I understand you have quite a prestigious award, haven't you? | 0:39:44 | 0:39:49 | |
Tell me what your award was. | 0:39:49 | 0:39:52 | |
Well, I won BBC Young Butcher of the Year in 2009, which was fantastic. | 0:39:52 | 0:39:59 | |
I understand there was a boat involved. | 0:39:59 | 0:40:02 | |
Well, they asked us to create something that was eye-catching | 0:40:02 | 0:40:06 | |
to stop people in the street as they walked by the butcher shop. | 0:40:06 | 0:40:10 | |
So, I created a longboat of lamb using the loin of lamb | 0:40:10 | 0:40:14 | |
which is a bit cringeworthy when you watch that now. | 0:40:14 | 0:40:18 | |
But the judges said if nothing else, you would have to stop and look | 0:40:18 | 0:40:22 | |
when you went by the shop window with it in. | 0:40:22 | 0:40:24 | |
That's the point. Have the lads stopped taking the mickey? | 0:40:24 | 0:40:28 | |
-Just about! -Seriously, you are a young guy | 0:40:28 | 0:40:32 | |
and it's amazing you have the skills, because it is quite rare now. | 0:40:32 | 0:40:36 | |
Yes, butchery has now changed a lot from what it used to be. | 0:40:36 | 0:40:41 | |
A butcher used to know his trade from start to finish | 0:40:41 | 0:40:44 | |
from the slaughter through to selling in the shop. | 0:40:44 | 0:40:47 | |
Now it has been broken up | 0:40:47 | 0:40:49 | |
so you are only in charge of one section of it. | 0:40:49 | 0:40:52 | |
If we were doing this on a production line, | 0:40:52 | 0:40:55 | |
I would be trained how to score and that's easy, | 0:40:55 | 0:40:58 | |
you can teach that in ten minutes. | 0:40:58 | 0:41:00 | |
Then you'd do the stuffing, someone else put it in a bag. | 0:41:00 | 0:41:03 | |
Nobody has to be skilled, it doesn't take a long time to train anybody. | 0:41:03 | 0:41:07 | |
-So, it's the cheap and efficient way of doing it. -Yes. | 0:41:07 | 0:41:10 | |
I wouldn't want to be the guy that does this bit | 0:41:10 | 0:41:12 | |
because I've lost feeling in the end of my fingers! Frozen off! | 0:41:12 | 0:41:16 | |
But the point is, you don't get one person with that knowledge base. | 0:41:16 | 0:41:20 | |
That's right and because the average age of a butcher now is 55, | 0:41:20 | 0:41:25 | |
it means that knowledge is in grave danger of being lost | 0:41:25 | 0:41:28 | |
because it's not being passed on to the next generation. | 0:41:28 | 0:41:31 | |
Got you. I don't mean to be a wuss but this is killing my fingers! | 0:41:31 | 0:41:35 | |
Can I be cheeky and come back later, because I wouldn't mind warming up my hands. | 0:41:35 | 0:41:40 | |
It's not the best job in the world! | 0:41:40 | 0:41:42 | |
-Can I get a taste? -Let's go and try some. -Lovely! | 0:41:42 | 0:41:46 | |
Once the meat is stuffed, it is boiled for six hours to end up | 0:41:50 | 0:41:54 | |
as the final product that we are about to taste. | 0:41:54 | 0:41:57 | |
Right, hands recovering and clean again. | 0:41:57 | 0:42:01 | |
-This is the good bit. -We're going to try some now. | 0:42:01 | 0:42:04 | |
Is this something you're keeping alive for the sake of it, or do people still eat this? | 0:42:04 | 0:42:09 | |
People really still eat this. | 0:42:09 | 0:42:12 | |
It is having a revival at the minute. | 0:42:12 | 0:42:15 | |
We are getting through four or five of these whole joints a week. | 0:42:15 | 0:42:19 | |
-Really? -Yep. | 0:42:19 | 0:42:20 | |
And we go to the County Show in June and will take 30 or 40 there. | 0:42:20 | 0:42:25 | |
Find someone as to stuff all those, then! | 0:42:25 | 0:42:28 | |
-Can I try a bit? -Yes. -Lovely. | 0:42:28 | 0:42:31 | |
Traditionally, it is eaten with a splash of malt vinegar. | 0:42:31 | 0:42:34 | |
Or with English mustard. | 0:42:34 | 0:42:36 | |
-It is really good, yeah. There is a real strength to the parsley. -Yep. | 0:42:36 | 0:42:40 | |
That's been a delightful pit stop on my journey. Thank you. | 0:42:40 | 0:42:44 | |
Lincolnshire is a county brimming with fantastic foods. | 0:42:48 | 0:42:52 | |
When Nicholas Crane headed up the case to Grimsby, | 0:42:52 | 0:42:55 | |
he tucked into one of the nation's favourites. | 0:42:55 | 0:42:58 | |
Sailing as far away as the Arctic Circle and Newfoundland, | 0:42:58 | 0:43:02 | |
fishermen often worked in appalling conditions but they reaped a rich harvest, | 0:43:02 | 0:43:08 | |
with trawler skippers being some of the best paid men in England. | 0:43:08 | 0:43:13 | |
These days, it is a very different picture. | 0:43:15 | 0:43:19 | |
Overfishing, depleted stocks | 0:43:19 | 0:43:21 | |
and now fish quotas have reduced the mighty fleet to only 12 vessels. | 0:43:21 | 0:43:27 | |
But Grimsby is a major player in the fish business. | 0:43:27 | 0:43:31 | |
Ahoy there, mates! | 0:43:40 | 0:43:42 | |
Anyone partial to Birds Eye fish fingers? | 0:43:42 | 0:43:45 | |
Fish fingers first made their appearance in 1955 | 0:43:45 | 0:43:49 | |
and were considered a luxury after wartime rationing. | 0:43:49 | 0:43:53 | |
By the early '60s, they had firmly established their seemingly unassailable position | 0:43:53 | 0:43:58 | |
as the six-year-old's staple diet. | 0:43:58 | 0:44:02 | |
So, take a tip from Cap'n Birds Eye - give them Birds Eye fish fingers. | 0:44:02 | 0:44:07 | |
And Grimsby is fish finger central, | 0:44:08 | 0:44:10 | |
processing nearly a million tonnes of fish a year. | 0:44:10 | 0:44:14 | |
Although sadly, none of it is caught locally any more. | 0:44:14 | 0:44:18 | |
Most of it arrives in frozen blocks from as far away as Alaska. | 0:44:18 | 0:44:23 | |
Here at this processing plant 3,000 fish fingers | 0:44:35 | 0:44:38 | |
roll off the conveyor belt every minute. | 0:44:38 | 0:44:41 | |
At full throttle, Grimsby can batter, breadcrumb and flash fry | 0:44:41 | 0:44:46 | |
ten million fish fingers in a week. | 0:44:46 | 0:44:49 | |
The outside is cooked so fast | 0:44:58 | 0:45:01 | |
that the inside remains frozen. | 0:45:01 | 0:45:04 | |
From block to box takes only 35 minutes. | 0:45:04 | 0:45:10 | |
Today cod stocks are diminishing worldwide | 0:45:13 | 0:45:17 | |
and manufacturers are looking at new ideas and more exotic fish. | 0:45:17 | 0:45:21 | |
For added continental panache, Young's have even brought in a French chef, | 0:45:23 | 0:45:28 | |
Serge Nollent. | 0:45:28 | 0:45:31 | |
So, we have the barramundi, which comes from the Indian Ocean, | 0:45:31 | 0:45:35 | |
three days old. | 0:45:35 | 0:45:36 | |
-That is sharp! -Be careful. | 0:45:36 | 0:45:39 | |
It has a big, ugly mouth. | 0:45:39 | 0:45:40 | |
-You wouldn't want to get your arm stuck down there. -No. | 0:45:40 | 0:45:43 | |
And what about this guy? | 0:45:43 | 0:45:45 | |
This is a barracuda. | 0:45:45 | 0:45:48 | |
Don't point that at me! It's got big teeth. | 0:45:48 | 0:45:50 | |
Yes, it is a very lively fish. | 0:45:50 | 0:45:53 | |
Barracuda, from the Indian Ocean. | 0:45:53 | 0:45:55 | |
Do you think the British are going to warm to barracuda and chips?! | 0:45:55 | 0:45:59 | |
Possibly, you never know! | 0:45:59 | 0:46:00 | |
The challenge for Serge and his team is to devise a dish | 0:46:00 | 0:46:05 | |
that will sell as well as the trusty fish finger. | 0:46:05 | 0:46:07 | |
Serge clearly has aspirations for haute cuisine. | 0:46:07 | 0:46:12 | |
I wonder if there's a place for these | 0:46:12 | 0:46:14 | |
in the frozen section of the local supermarket. | 0:46:14 | 0:46:16 | |
What is that fish? | 0:46:16 | 0:46:18 | |
This is a filleted seabass, some British asparagus | 0:46:18 | 0:46:21 | |
and a little sauce - a reduction of shallots, wine, butter and cream. | 0:46:21 | 0:46:27 | |
These dishes look absolutely delicious, but one uses scallops, | 0:46:27 | 0:46:31 | |
the other asparagus. | 0:46:31 | 0:46:33 | |
Neither are really mass-produced factory fodder | 0:46:33 | 0:46:35 | |
for the tables of the British public. | 0:46:35 | 0:46:38 | |
Have you created a dish which is economical | 0:46:38 | 0:46:41 | |
-and which can be mass produced for a factory like this one? -Yes, we have. | 0:46:41 | 0:46:45 | |
We are working at it at the moment, which is made with pollock. | 0:46:45 | 0:46:49 | |
Serge has come up with, wait for it... | 0:46:51 | 0:46:54 | |
That is the biggest fish finger I have ever seen! | 0:46:56 | 0:46:59 | |
'..an old recipe with a new twist.' What's inside here? | 0:46:59 | 0:47:03 | |
Inside, we have got some mushy peas, | 0:47:03 | 0:47:08 | |
which is a classic accompaniment with fish and chips. | 0:47:08 | 0:47:14 | |
-Do you mind if I perform an autopsy on it? -Not at all! | 0:47:14 | 0:47:18 | |
-So, a batter layer on top. -Yeah. | 0:47:18 | 0:47:21 | |
-And that is the pollock, is it? -Yes. | 0:47:22 | 0:47:25 | |
-And inside, the mushy peas. -The mushy peas, yep. | 0:47:25 | 0:47:29 | |
-Can I try a bit? -Yes, you can. -It looks very hot. | 0:47:29 | 0:47:33 | |
-Yeah, I prefer those to fish fingers. -Yeah? -Yeah. | 0:47:40 | 0:47:44 | |
The mushy peas give some strong flavour. | 0:47:44 | 0:47:47 | |
It's got a nice little tang in the middle. | 0:47:47 | 0:47:49 | |
But what are you going to call this? | 0:47:49 | 0:47:52 | |
I don't know. Jumbo mushy peas fingers?! | 0:47:52 | 0:47:55 | |
Jumbo mushy pea finger! No, Serge, jumbo mushy pea finger! | 0:47:55 | 0:47:59 | |
It's not going to work! You need a good name. | 0:47:59 | 0:48:03 | |
-It is something we are working on. -OK. | 0:48:03 | 0:48:06 | |
-You have the product, you just need the name. -Yes. | 0:48:06 | 0:48:08 | |
Nicholas Crane in the fishing port of Grimsby. | 0:48:10 | 0:48:13 | |
I'm heading back to the coast myself to Skegness, | 0:48:13 | 0:48:18 | |
a place that made seaside tourism boom. | 0:48:18 | 0:48:21 | |
With the growth of the railway network, by the 1870s, | 0:48:24 | 0:48:27 | |
people could come here by train to Skegness. | 0:48:27 | 0:48:30 | |
And visitors flocked for their sun, sea and sand. | 0:48:30 | 0:48:33 | |
In fact, it became known as the Blackpool of the East Coast. | 0:48:33 | 0:48:36 | |
Or, the less likely name of Nottingham by Sea. | 0:48:36 | 0:48:40 | |
In 1936, one man cashed in on this tide of tourism. | 0:48:43 | 0:48:46 | |
His name was Billy Butlin. | 0:48:46 | 0:48:49 | |
75 years on, the holiday camps he created still going strong. | 0:48:49 | 0:48:53 | |
And that is where I am heading for the final stop on my journey. | 0:48:53 | 0:48:58 | |
But first, for those of you planning your own British getaway, | 0:48:58 | 0:49:01 | |
here is the Country Tracks weather for the week ahead. | 0:49:01 | 0:49:04 | |
. | 0:50:50 | 0:50:57 | |
I'm on a journey | 0:51:06 | 0:51:07 | |
through the captivating landscapes of Lincolnshire. | 0:51:07 | 0:51:10 | |
I started out in the county town of Lincoln, | 0:51:10 | 0:51:13 | |
getting a unique view of the city's cathedral | 0:51:13 | 0:51:16 | |
and learning about the secret life of poet Lord Tennyson. | 0:51:16 | 0:51:20 | |
Heading to the coast at Theddlethorpe, | 0:51:20 | 0:51:22 | |
I met a modern-day poet laureate, | 0:51:22 | 0:51:24 | |
before travelling back inland to Louth, | 0:51:24 | 0:51:26 | |
getting to grips with the local delicacy of chine. | 0:51:26 | 0:51:29 | |
Now for my final stop | 0:51:29 | 0:51:31 | |
I'm back out on the east coast, | 0:51:31 | 0:51:33 | |
drawn by the seaside | 0:51:33 | 0:51:34 | |
that's been attracting tourists | 0:51:34 | 0:51:36 | |
since Victorian times. | 0:51:36 | 0:51:37 | |
Skegness, or Skeg Vegas, as I've heard it called, | 0:51:39 | 0:51:42 | |
was probably made most famous by Billy Butlin's 1930s holiday camps. | 0:51:42 | 0:51:46 | |
And this year, Butlin's is celebrating its 75th anniversary. | 0:51:46 | 0:51:51 | |
Looks like they weren't kidding when they said | 0:51:51 | 0:51:53 | |
British holidays are still bigger than ever. | 0:51:53 | 0:51:56 | |
And who better to tell me | 0:51:56 | 0:51:58 | |
how it all started than the man who now runs all this? | 0:51:58 | 0:52:01 | |
Resort director Chris Baron. | 0:52:01 | 0:52:04 | |
-Hi, Chris. -Hi, Joe. Good to see you. -Hello. Good to see YOU. | 0:52:04 | 0:52:08 | |
I hear you're giving me a tour. I'm guessing this might be our vehicle? | 0:52:08 | 0:52:11 | |
-Thought I'd make it a bit easier and bit quicker for you. -Fantastic! This is awesome! | 0:52:11 | 0:52:15 | |
So, I guess the bag can go on the front. | 0:52:15 | 0:52:18 | |
-We've both got steering wheels. Who's actually stealing this thing? -We'll leave that for you. | 0:52:18 | 0:52:23 | |
-You can go wherever you want. -Whoo-hoo! OK, here we go, then. | 0:52:23 | 0:52:26 | |
Plenty of people around, very busy, but where did this all start? | 0:52:37 | 0:52:40 | |
It all started in the mind of one man, Billy Butlin. | 0:52:40 | 0:52:43 | |
He'd always had a dream of wanting to make a holiday camp. | 0:52:43 | 0:52:46 | |
He'd been around seaside resorts, seen B&B accommodation, | 0:52:46 | 0:52:48 | |
being kicked out at nine in the morning, | 0:52:48 | 0:52:50 | |
not allowed being back in until five at night, regardless of the weather, | 0:52:50 | 0:52:54 | |
and he just knew this would work. | 0:52:54 | 0:52:56 | |
And what was his background? | 0:52:56 | 0:52:57 | |
Did he have a history in holiday camps? | 0:52:57 | 0:52:59 | |
No, Billy was a showman | 0:52:59 | 0:53:01 | |
and he started out with a small hoopla stall | 0:53:01 | 0:53:03 | |
and then gradually built up into funfairs, and as per usual, | 0:53:03 | 0:53:07 | |
you have that stroke of luck that makes you, and his was cottoning onto dodgems, | 0:53:07 | 0:53:12 | |
taking on the concession from America, | 0:53:12 | 0:53:14 | |
so he ran them in the whole of the UK and Europe as well. | 0:53:14 | 0:53:16 | |
-He was the man who brought dodgems to this country? -He did. | 0:53:16 | 0:53:19 | |
It made his career - very strong in the funfair world. | 0:53:19 | 0:53:22 | |
And then a holiday camp. | 0:53:29 | 0:53:31 | |
He saw the need for it, but why Skegness, why bring it here? | 0:53:31 | 0:53:34 | |
It's another one of those twist of fates. He's sat in a pub in London, | 0:53:34 | 0:53:37 | |
he sees these two very wealthy-looking businessmen | 0:53:37 | 0:53:40 | |
sat around talking and wondering why they'd made so much money. | 0:53:40 | 0:53:43 | |
He hears that they've come from Skegness and they've got stalls there, | 0:53:43 | 0:53:47 | |
so he thinks, "This is the place to go." | 0:53:47 | 0:53:49 | |
Didn't have the faintest idea where Skegness was, | 0:53:49 | 0:53:51 | |
but he knew it was on a train line, came, and decided to set up a fairground. | 0:53:51 | 0:53:55 | |
So, his ears pricked up at that possibility? | 0:53:55 | 0:53:57 | |
He was always one to spot an opportunity. | 0:53:57 | 0:53:59 | |
I guess this wasn't a sort of aristocrat 1930s camp. | 0:53:59 | 0:54:04 | |
You know, this was for real people. | 0:54:04 | 0:54:06 | |
Yeah, this was for the working man. This was, as his later slogan became, "A week's holiday for a week's pay." | 0:54:06 | 0:54:12 | |
He's there at the right time as the holiday boom happens. We start to get paid holiday. | 0:54:12 | 0:54:17 | |
Yeah, straight after the war. | 0:54:17 | 0:54:19 | |
Billy was very actively campaigning for the working man | 0:54:19 | 0:54:23 | |
and he invited all the MPs down to Clacton | 0:54:23 | 0:54:25 | |
and said how important it was that they allowed holiday pay. | 0:54:25 | 0:54:28 | |
-He was the only man in situ who could make the benefit of that. -What about these famous competitions? | 0:54:28 | 0:54:33 | |
Knobbly knees springs to mind, something Butlin's became known for. | 0:54:33 | 0:54:37 | |
But that's what people wanted in the '60s. | 0:54:37 | 0:54:39 | |
People wanted to be included in the entertainment. | 0:54:39 | 0:54:42 | |
Now they want entertainment brought to life, | 0:54:42 | 0:54:44 | |
the TVs...to be seen on the stage, so things have changed. | 0:54:44 | 0:54:47 | |
So, he's clearly a showman, but he's also got this sort of | 0:54:47 | 0:54:50 | |
practical mix of entrepreneurial and pioneering spirit, hasn't he? | 0:54:50 | 0:54:54 | |
He has. He designed the first chalet on the back of a cigarette packet, | 0:54:54 | 0:54:57 | |
that's how he started out. | 0:54:57 | 0:54:59 | |
He built this place with a reasonable amount of money | 0:54:59 | 0:55:02 | |
but not realising how much it was going to cost. | 0:55:02 | 0:55:04 | |
Gets halfway through it and realises the funds are going to run out | 0:55:04 | 0:55:08 | |
and he'll need the support of his bankers. | 0:55:08 | 0:55:10 | |
And he realises the easiest way is to pretend he hasn't got money worries. | 0:55:10 | 0:55:14 | |
So, hires a Rolls-Royce for the day and drives around his bankers, | 0:55:14 | 0:55:17 | |
parks it in the front car park and, hey presto, the funds are sorted. | 0:55:17 | 0:55:21 | |
Incredible! Are there certain traditions that stay with the Butlin's name? | 0:55:21 | 0:55:24 | |
The Redcoat is the obvious one, isn't it? | 0:55:24 | 0:55:26 | |
It started because people came, | 0:55:26 | 0:55:28 | |
he just thought they would automatically enjoy themselves, | 0:55:28 | 0:55:31 | |
but they weren't used to this environment. | 0:55:31 | 0:55:33 | |
He knew he needed somebody to lead them who could be easily spotted. | 0:55:33 | 0:55:37 | |
He sent Norman Bradford into town | 0:55:37 | 0:55:39 | |
to get the most brightly coloured jacket he could find, | 0:55:39 | 0:55:42 | |
which just so happened to be red, and a legend was started. | 0:55:42 | 0:55:45 | |
I feel I've now got a pretty good idea of what Butlin's is all about, | 0:55:52 | 0:55:55 | |
but I can't leave here without trying to follow in the footsteps | 0:55:55 | 0:55:59 | |
of some of the famous performers that have been here - | 0:55:59 | 0:56:01 | |
Jimmy Tarbuck, Des O'Connor... | 0:56:01 | 0:56:03 | |
I want to see if I've got what it takes to be a Redcoat. | 0:56:03 | 0:56:06 | |
Charlotte, what's first? | 0:56:06 | 0:56:07 | |
My singing, my dancing's pretty good, a few magic tricks? | 0:56:07 | 0:56:10 | |
Um, I know! Try and sweep this path. It needs sweeping. | 0:56:10 | 0:56:14 | |
There you go. I'll be back in half an hour. Good luck! | 0:56:14 | 0:56:18 | |
Just like when I started out on Country Tracks! | 0:56:18 | 0:56:21 | |
Travelling through North Lincolnshire | 0:56:25 | 0:56:27 | |
has been a fascinating experience. | 0:56:27 | 0:56:28 | |
From the celestial heights of Lincoln Cathedral | 0:56:28 | 0:56:32 | |
to the natural beauty of the countryside and coastline. | 0:56:32 | 0:56:36 | |
And all along I've found a county with a strong sense of identity, | 0:56:38 | 0:56:41 | |
rich in history, culture and cuisine. | 0:56:41 | 0:56:44 | |
No wonder, then, it's been drawing visitors back here for generations. | 0:56:44 | 0:56:48 | |
Subtitles by Red Bee Media Ltd | 0:57:02 | 0:57:04 | |
E-mail [email protected] | 0:57:04 | 0:57:06 |