Dal Ati: Cwmni + Pigion y Sioe Dal Ati

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-In this series of Cwmni...

-..we look behind the scenes

-at Welsh companies.

-From printing to manufacturing,

-from tourism to food and drink.

-Each business is different

-but one thing is certain...

-..the Welsh language

-is important to them all.

-This week, we focus on Rhydydelyn

-cheese company, based on Anglesey...

-..and Canna Deli, in Cardiff.

-Two tasty companies

-run by one enterprising family.

-The milking herd at Rhydydelyn

-dates back to 1938.

-It includes

-Friesian, Holstein and Jersey cows.

-The fresh milk produced by them

-is turned into cheese.

-It's a family business.

-Maldwyn and his son, Alun,

-do the milking.

-Menai, Alun's wife,

-makes the cheese.

-Elin, their daughter,

-runs the deli.

-Her siblings, Sioned and Huw,

-also help out occasionally.

-Welsh is the language

-of their home and businesses.

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-I own Canna Deli.

-We opened a delicatessen

-and coffee shop...

-..in Pontcanna, Cardiff

-in late July, 2015.

-I decided to open a deli...

-..because I'm a farmer's daughter

-from Anglesey.

-It's a dairy farm

-and we produce cheese on the farm.

-I went around

-a lot of farmers' markets...

-..then we decided

-we needed an outlet...

-..where we could sell cheese

-directly to the public.

-Since we opened last July,

-we've been really busy.

-We've received fantastic support

-from local people...

-..and also from people

-who've travelled far to be here.

-Every weekend,

-someone from Anglesey comes here.

-It's really lovely to see them.

-Local people are great too.

-A lot of Welsh speakers come here.

-It's a Welsh-speaking area,

-so people like to speak Welsh here.

-We also welcome

-a lot of Welsh learners.

-They like to hear Welsh

-being used in the workplace.

-I'm delighted

-to be living in Cardiff.

-I lived on Anglesey for years but

-it's nice to be in the capital city.

-I enjoy talking to customers all day

-and I like seeing familiar faces.

-It's a tribute to the deli that

-people come back time after time.

-I enjoy being my own boss.

-It's hard work

-and I don't get any holiday...

-..but I really enjoy it.

-I see it as a daily challenge.

-We were familiar with most of our

-suppliers before we opened the deli.

-The same companies

-have stalls at the Royal Welsh...

-..the Spring Festival

-and Anglesey Show.

-That said, I'm always

-looking for new suppliers.

-The best way to find them is to

-go to farmers' markets and shows...

-..especially the Royal Welsh.

-There are also several

-excellent food festivals in Wales.

-I always find something

-that's new to me at those festivals.

-All my employees are fluent

-Welsh and English speakers.

-We offer a bilingual service

-at Canna Deli.

-The staff speak Welsh together

-all day.

-A lot of our customers

-speak Welsh...

-..and it's great to be able to

-chat in Welsh at the deli.

-We always

-greet our customers in Welsh...

-..but we're more than happy

-to speak English or Welsh to them.

-Outside the deli,

-I work a lot with Welsh producers...

-..especially Blas Ar Fwyd, who

-deliver produce to me once a week.

-I order from them in Welsh,

-which is great.

-Halen Mon.

-Chilli And Garlic Sea Salt.

-One chilli.

-Yes - one chilli.

-Four organic.

-Four vanilla.

-Two ceramic.

-Three flours too.

-Yes. There we are.

-Yes. There we are.

-

-Thank you very much.

-Thank you. See you next week.

-It's your pen.

-It's your pen.

-

-Ta-ta.

-I grew up in Rhydydelyn, Anglesey...

-..and I was

-part of the cheese business.

-I helped my mother develop

-the Rhydydelyn cheese company...

-..so it's easy for me to sell it

-and I'm very proud of it.

-We sell several different cheeses.

-The original Caws Rhydydelyn

-is similar to Brie.

-Caws Caled is like cheddar or gouda,

-Mon Las is a blue cheese...

-..and A470,

-which is a smoked cheese.

-The cheese

-is made on the farm by Mam.

-It's a Rhydydelyn hard cheese.

-It comes down the A470 to Cardiff,

-then it's smoked by Old Billyo.

-We then sell it in the deli.

-Back in 2008, when the price of milk

-was terribly low...

-..we, as a family,

-realized we had to diversify.

-It wasn't possible

-to increase the size of the cow...

-..so we had to find a way

-to make milk profitable.

-We're lucky to have a college which

-offers cheese making courses...

-..only four miles up the road

-from here.

-They were very supportive.

-When I walked through their door,

-there was no turning back.

-When I'd learned

-to make cheese at college...

-..we had to convert an old shed

-where we stored machines and bikes.

-Any junk from the house

-ended up in here.

-There were around

-seven Christmas trees in here!

-We cleared it out, converted it

-and started to produce cheese here.

-I milk the cows.

-That's my role on the farm.

-I take care of the herd.

-I help out when necessary.

-But I mostly look after the cows.

-We milk them twice a day.

-There are 100 cows

-in the Rhydydelyn herd.

-It was Menai's idea to make cheese

-and I was sceptical, at first.

-We went to Food Tech in Llangefni

-and things developed from there.

-It's now become

-extremely important to the family.

-We started with a soft cheese.

-That's because the college said it

-was the easiest cheese to produce.

-I then went back to college

-to learn to make different cheeses.

-Using our own milk

-is very important in the process.

-The whole point

-of us making cheese on our farm...

-..is we know the cows

-have the best possible care...

-..and that they eat

-the best possible grass.

-We know we're using fresh milk

-in our cheese.

-We never use old milk.

-It's also unique.

-Our cheese is unique.

-If I gave you the recipe

-and you went home and made cheese...

-..following that recipe,

-our cheeses would be different.

-That's because

-your milk would be different.

-The cows are milked twice a day...

-..in the morning and afternoon.

-Some of that milk is sold

-and the rest is used to make cheese.

-First, 500 litres of fresh milk

-which is collected in this tank...

-..is poured into the cheese parlour.

-Everything is done on the farm.

-The milk is heated and pasteurized

-in a special machine...

-..before being

-pumped into the cheese making tub.

-Rhydydelyn produces several cheeses

-- blue, soft and gouda...

-..but they're making

-a hard, cheddar style cheese today.

-This has just

-finished pasteurizing...

-..so I must now

-check the temperature.

-Fingers crossed it's 25 degrees.

-Now that we've killed the bacteria,

-we'll add new bacteria.

-Every different variety of cheese

-contains a different bacteria.

-We're making hard cheese today...

-..so I'll add bacteria specifically

-for hard cheese to the milk.

-I measured this earlier.

-There are eight grams in here.

-It's crucial that the measurements

-are accurate to the gram.

-We now want to raise the temperature

-to 32 degrees.

-When the starter has been

-in the milk for an hour...

-..we add rennet.

-This is sold by the litre.

-This rennet

-is suitable for vegetarians.

-This is a litre of rennet...

-..and I must add

-30ml for every 100g.

-That's 60 plus 60.

-I need 120.

-We have 430 litres of milk,

-so we'll add 130.

-This sets the cheese.

-Now, for the water...

-..I must multiply 130 by four,

-which gives me 520ml.

-The temperature is 31.9

-and that's fantastic...

-..because I need it to be

-around the 32 degrees mark.

-I just add the rennet

-and it works instantly.

-I stir it for one minute.

-And now, hopefully,

-you could put a cup in it.

-We sell our cheese

-in local farm shops...

-..and in a local farmers' market.

-We also sell our cheese

-in various festivals...

-..and, of course,

-at Canna Deli in Cardiff.

-We also supply Blas Ar Fwyd.

-They distribute it

-to hotels across North Wales.

-It's nice to see

-our produce being sold in Cardiff.

-Elin's received

-terrific support there.

-Here you go.

-Thank you. Lovely.

-I'll bring your coffee now.

-I'm usually

-in charge of making the coffees.

-I make the coffees every day.

-I enjoy it.

-I love messing around.

-I'm usually late for work!

-I hope Elin didn't hear that!

-I get here, I have a coffee, get

-things ready and put the sign out.

-Then the customers start to arrive

-and I have a chat with some of them.

-That's it, basically.

-It's a good laugh.

-I really enjoy

-messing around with coffees...

-..and making coffee all day.

-The customers are interesting

-and I chat to them.

-The days go pretty quickly here.

-I went to college

-in Liverpool last year.

-When I moved to Cardiff, I expected

-to hear a lot of English...

-..but I speak Welsh every day

-with the staff and with customers.

-It's really nice to have

-a little piece of home in Cardiff.

-Here we are.

-Cappuccino.

-Americano decaf.

-Thank you.

-Thank you.

-

-Thank you.

-Buches o wartheg - a herd of cows.

-Gwyn gwastad - flat white.

-Rhuddygl - horseradish.

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-Cheese is on the menu

-in Cwmni this week.

-We focus on a family enterprise

-which includes milking cows...

-..making cheese

-and selling it in a Cardiff deli.

-I came home last night.

-I live in Cardiff.

-I flew up

-and I reached Valley around 5pm.

-It's always like this when I'm home.

-I had the call that the cheese

-was being made today...

-..so, as farming families always do,

-I helped out.

-I've been hard at it for four hours.

-It's hard work.

-We all work full-time.

-The success of the business

-relies on us helping each other out.

-We're a family which helps

-each other out as much as possible.

-When I'm home, I always help with

-the milking and the cheese making.

-It's always the same.

-When Elin was doing up the deli,

-she needed our help.

-Alun is a plumber,

-so he helped with the plumbing work.

-We never speak English

-to each other...

-..unless we're in the company

-of someone who doesn't speak it.

-The whole family speaks Welsh.

-When Elin and I are together

-in Cardiff, we speak Welsh.

-I added the starter and the rennet

-around an hour ago.

-I now expect this to be solid.

-This is how you test it.

-You put your finger in and see

-if it creates a straight edge.

-This is perfect for cutting.

-This is the cutter

-and it's too short...

-..so I start at the bottom

-and pull it up.

-I've got to do that three times.

-I'll cut it from below.

-I'll push it to the bottom...

-..and Huw can pull it.

-He does that without

-putting his hands in the cheese.

-I'll pull it from here.

-I'll put that on the table.

-I'll change it to a cutter

-which runs across here.

-Same again.

-Ideally,

-I want them all to be this size.

-You don't want them to be too small.

-No, but there are big lumps

-on the bottom.

-It's fine like that.

-It's fine like that.

-

-Yes, I think so.

-In 2012, I had the honour

-of doing a Nuffield Scholarship...

-..which meant

-I could travel the world...

-..studying a farming-related subject

-of my choice.

-I chose to study diversification

-in the dairy industry...

-..focusing on cheese.

-On my travels around Europe,

-I went to France, obviously.

-That's where I met Carrie.

-I stayed with Carrie for a while

-and I made cheese with her.

-She worked on a farm

-which had seven cows.

-They milked the cows every day

-and made cheese with all the milk.

-It was a tiny farm.

-Carrie displayed

-some really specialist skills.

-She knows

-so much more about cheese than us...

-..so we had to offer her a job

-and try to get her to move to Wales.

-Carrie has moved back to Bethesda

-and we've kept in touch with her.

-She comes here to help us and

-it's a pleasure to have her here.

-I learn something

-every time she's here.

-Very few people

-make cheese these days.

-It makes sense to share skills...

-..and to share problems too.

-It makes sense to work together.

-I come here once a week

-or once a fortnight...

-..to help Menai make the cheese.

-There's also a lot of work

-to be done once the cheese is made.

-You spend 40% of the time

-making cheese...

-..and 60% of the time

-washing up and cleaning up.

-It's a lot of work.

-It's time

-to raise the temperature...

-..to between 33 and 35 degrees.

-This solidifies the cheese.

-Carrie will explain why we do this.

-Why, Carrie?

-It does two things.

-It helps to expel the whey.

-What's 'whey' in Welsh?

-Just say whey.

-At the same time, you don't want to

-create a covering around it...

-..because

-that keeps the whey in there.

-Raising the temperature...

-..make this process more gradual.

-Yes - you don't want this process

-to happen too quickly.

-That's right.

-With soft cheese,

-you squeeze out the whey.

-With this, you want the cheese

-to solidify very slowly.

-If you come in feeling stressed...

-..you forget about it all

-after five minutes of stirring.

-It's great.

-When we get rid of the whey

-at the end of this process...

-..it drains into a tank

-and we pump it onto the fields.

-It's very rich in nitrogen

-and protein.

-Yes. In all sorts of things.

-You know the people

-who want to build up muscles...

-..and they buy protein drinks?

-They make it out of this stuff.

-We've been stirring it for an hour,

-so we're ready.

-We let it settle and all the cheese

-has sank to the bottom.

-The next step is to remove the whey.

-One, two, three!

-We're cutting up the cheese,

-ready for salting.

-Whoever is home gets a job!

-Yes - many hands make light work.

-Huw came home last night.

-We hadn't seen him since Christmas

-but he's already making cheese!

-We cut it into small chunks

-because we're about to salt it.

-We want the salt

-to penetrate the cheese evenly.

-The only way to do that

-is to cut it up into small pieces.

-Once every bit of cheese is salted,

-we squeeze it back together.

-The cheese making process involves

-a lot of squeezing and cutting.

-Then, it will be smoked in Cardiff.

-This will be ready by Christmas.

-It's April now.

-This will be nice by Christmas.

-We've cut it and salted it,

-so it's time to pack it tightly.

-We squeeze as hard as we can.

-The aim is to get as much cheese

-as possible into one of these.

-They'll compress

-down to 75% or 50% of this size.

-We leave it overnight, and it will

-be a hard cheese by the morning.

-When you stack them, the weight

-of the cheese expels the whey.

-We help the process along

-with this tool.

-After a day or two in the moulds...

-..the hard cheese

-is refrigerated for six months.

-When it's matured, it's shipped

-to Cardiff to be smoked...

-..before being sold

-in some unique packaging.

-When we smoke a batch of cheese,

-I announce it on Twitter.

-We sell out in three days,

-so if you want to buy A470 cheese...

-..follow Canna Deli on Twitter.

-Godro - milking.

-Ceuled a maidd - curds and whey.

-Cosyn caws - cheese truckle.

-I'm proud to offer a Welsh language

-service at Canna Deli.

-Welsh is the staff's first language

-and it comes naturally to us.

-When we're at the food markets...

-..it's important

-to greet customers in Welsh first.

-When you do that, you often find

-people who are learning Welsh...

-..and they're always happy

-to be greeted in Welsh.

-It's a mistake to turn to English.

-I admire any learner

-who can answer me in Welsh.

-Welsh learners

-can be a little bit shy at times.

-I'm learning Welsh.

-I first started to learn Welsh...

-..when I moved to Wales

-around 30 years ago.

-It was incredibly difficult

-for me at first.

-But now...

-..I think I really like

-using the Welsh language.

-It now feels strange...

-..not to speak Welsh

-when I'm with Welsh speakers.

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-Next, a chance to enjoy highlights

-of the Royal Welsh Show 2015.

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-Welcome to the highlights

-of Wednesday at the Royal Welsh.

-Thousands of people flocked here

-to see the Welsh Cobs...

-..and they're all on tenterhooks.

-Who'll win

-the George Prince Of Wales Cup?

-There were

-Clun Forest classes this morning.

-The Clun Forest Society celebrates

-its 90th anniversary this year.

-It's an adaptable breed

-which thrives everywhere...

-..from the English lowlands

-to the Scottish highlands.

-This is the pinnacle of the Clun

-Forest classes - the championship.

-Gethin Havard,

-it's a two sheep race!

-Yes - two familiar faces

-in the Cluns section.

-Mike Eckley and the family

-with the ram...

-..and Brian Davies

-with the shearling.

-What a battle!

-They're both brilliant.

-Yes. They're old masters who've been

-here countless times before.

-They've shared the prizes this year.

-The Eckleys have bred 11 champions.

-Look at the depth and width

-of that ram!

-He's massive.

-Yes - a strong body,

-a good head and sharp ears.

-He's got the lot.

-Having said that,

-this ewe is smart too.

-Yes. She's eye-catching.

-No wonder

-these sheep have been exported...

-..to Germany,

-Netherlands and America.

-Gethin Havard, you're the expert.

-Whose championship is it?

-The ram?

-The ram?

-

-Yes, though I like the ewe too.

-Yes - Eckley has won it.

-The ram takes it.

-He won it last year too.

-The Eckleys have come back into

-the business after 14 years out.

-They're leading the way again.

-The annual Lloyd Family Award

-is given each year...

-..in memory of an influential family

-when it comes to sheep classes.

-Dafydd Jones is here to talk us

-through this class.

-Welcome, Dafydd.

-This class

-is different from the others.

-Yes, and it's all about

-getting the balance right.

-These sheep

-aren't all from the same flock.

-They come from different flocks...

-..but the handlers

-must get them to match perfectly.

-It's a tall order.

-The Society selects the sheep.

-Yes, that's right.

-Beulah Speckled Faces have won this

-class during the past three years.

-These three are owned

-by Anwen Jones, Blaenblodau.

-Look how level they are.

-The standard is high this year.

-Brecknock Hill Cheviots.

-Brecknock Hill Cheviots.

-

-Yes, and Welsh Speckled Faces here.

-What a wonderful sight!

-The three sheep

-match each other really well.

-Yes, and look at

-the Speckled sheep's hind legs.

-The black and white markings

-are very similar on all three.

-There's very little difference

-between them.

-It's hard to get that balance.

-The faces are similar too.

-The judge agrees with you.

-I'm delighted.

-It's nice to see the Speckleds win.

-Yes, and they deserve it.

-The Welsh Hill Speckled Face Sheep

-have won the Lloyd Family Award.

-Tom, congratulations!

-Tom, congratulations!

-

-Thank you.

-You haven't won this

-for a few years.

-It's been ten years but

-winning today has made me emotional.

-This judge last gave me an award

-in the shearing shed in 2006!

-I like this man!

-You put the breed on the map.

-Congratulations.

-As we know, the people at the Show

-work really hard...

-..before and during the event.

-Last night, I went for a walk

-around the show ground...

-..to see how visitors

-and contestants relax...

-..after a long day at the Show.

-You look at home

-among the sheep, boys.

-What makes the social side

-of the Show so special?

-When the day's over,

-we forget about the classes.

-We all enjoy the evenings,

-whether we come first or last.

-You had a busy day of exhibiting.

-How did you get on?

-Reserve Female, Reserve Male...

-..and last four

-of the group of five.

-Who won the Male?

-Who won the Male?

-

-Kevin did.

-Unlucky, old boy!

-Have you made new friends this week?

-Have you made new friends this week?

-

-Yes, but I don't know their names.

-They were nice people.

-They were alright then?

-They were alright then?

-

-Yes.

-What's happening tonight?

-What's happening tonight?

-

-We'll relax tonight.

-Relax? It's been a hard day, has it?

-Relax? It's been a hard day, has it?

-

-Yes - a really hard day.

-Feet up and chill out.

-This is what I call a celebration.

-Where are we?

-Where are we?

-

-We're on the Beltex stand.

-This is the best breed of them all.

-Do you agree, boys?

-Do you agree, boys?

-

-Yes.

-Rob, you're the chef.

-Rob, you're the chef.

-

-Yes. I'm the carver.

-You've just missed the meat

-I'm afraid.

-Look at that! It's empty.

-You're all celebrating, Rob.

-Yes, and we always throw a party

-after the Show on Tuesdays.

-What's this trophy you've got here?

-We won the best Beltex ram lamb.

-You won the prize for the best

-Beltex ram lamb in the Show?

-Let me see that trophy.

-Hold it up.

-Look at that!

-You've come on a great night, boys.

-We won this trophy.

-Congratulations to everyone

-else too. We've all done well.

-You'll celebrate tonight.

-You'll celebrate tonight.

-

-Yes, it's got to be done.

-Hey, boys!

-Cheers.

-Cheers, boys!

-We're all having a good time

-at the Royal Welsh Show.

-Cheers!

-These are great boys.

-The high standard at the Show...

-..makes you assume

-everyone's a seasoned exhibitor.

-But everyone must start somewhere...

-..and children took centre stage

-in the horse ring this morning.

-This is the Leading Rein Mountain

-And Moorland Section A class...

-..for children under nine.

-It's a special class...

-..because the winner goes on

-to the Horse Of The Year Show.

-Jeanette owns this pony.

-She's owned this mare

-for around ten years.

-This pony...

-..has taught a lot of the children

-of Anglesey to ride over the years.

-We're very lucky that Huw will ride

-this pony at the Royal Welsh today.

-This is Huw's first experience

-of the ring at the Royal Welsh.

-They're allowed

-to ride around with their handler...

-..to learn to push the pony forward.

-But they're safe, at the same time.

-Clothes are very important.

-The tweeds and tartans on display

-in this big class are very pretty.

-People choose colours

-to make the most of the horse.

-Green, red and navy are

-the dominant colours you see here.

-The girls wear ribbons

-in their hair.

-We have Section A ponies at home

-and Huw loves to play with them.

-You've got to be 14 years old

-to show a horse in hand at the Show.

-This is a great opportunity for Huw

-to have his first taste of the Show.

-He must wait for another six years

-before he can show our ponies.

-I can't wait

-to ride at the Royal Welsh.

-I've started to gallop

-in the fields at home.

-I'm really looking forward

-to starting to ride on my own.

-The winner of the class

-was David Davies from Carmarthen....

-..who's only four years old.

-Huw enjoyed the experience

-of competing for the first time.

-Fair play to him.

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-Welcome back to Llanelwedd

-at the end of another great day.

-The dairy cattle was

-in the spotlight in the cattle ring.

-The standard was as high as ever.

-This is the Supreme Champion

-Dairy Heifer - Dairy Breeds class.

-This heifer

-won the Holstein championship.

-It belongs to the Nantybwla family

-from Carmarthen.

-This is exceptional.

-Dairy cattle

-must tire quicker than beef cattle.

-They're carrying a lot of milk.

-Imagine bursting for the loo

-and being held back!

-This is the Ayrshire.

-She looks like a heifer,

-doesn't she?

-She's young with good legs,

-a good udder and a good back.

-I think it's between these two.

-This one's really smart and sharp.

-This is the Shorthorn.

-The Shorthorn is a breed which has

-improved over the past few years.

-The shorthorns I saw as a boy...

-..were unrecognizable

-from what we see today.

-This is the Brown Swiss.

-It's a relatively new breed...

-..but it's gradually

-establishing itself.

-Yes, it's grown in popularity

-really quickly.

-It hasn't been present in this

-country for a huge number of years.

-It's only been about 25 years.

-It's only been about 25 years.

-

-Yes, if not less.

-Like the beef classes, the standard

-of dairy cattle here is high.

-Yes, and the championship

-could be awarded to any of these.

-It all depends on

-what appeals to the judge.

-The Jersey takes it, boys!

-I was wrong again!

-The Jersey takes it.

-She's a really shapely heifer,

-fair play.

-This is the Supreme Champion

-Dairy Cow - Dairy Breeds class.

-Let's see what happens, Eifion.

-The Brown Swiss is a new breed

-and this is a fine example.

-Yes, this is a cow

-which carries itself really well.

-There's a good Holstein here too.

-There's a good Holstein here too.

-

-Yes, and this is a really big cow.

-She carries her udder well

-and she's very natural.

-She's a good size.

-This is the Ayrshire.

-Yes, this one

-has had a good couple of years.

-She won championship at Birmingham.

-It's a really good dairy cow.

-It's between the Holstein

-and the Ayrshire, isn't it?

-I'd better keep quiet

-because I got it wrong last time!

-There are five wonderful cows

-in front of us.

-Yay!

-Wonderful!

-The Holstein.

-The Brown Swiss

-takes Reserve Champion.

-The enthusiasm of the Young Farmers

-can be felt everywhere at the Show.

-The highlight for some today...

-..was the tug of war

-and the rugby sevens competitions.

-MUSIC

-The rugby sevens is underway

-and there are thousands watching.

-The ball is loose.

-Can they do it?

-There are three men out there.

-They're in, Ifan!

-Dan Davies crosses in the corner.

-The second half.

-Dai Davies put the ball in.

-What a scrum!

-He keeps possession

-and he breaks away.

-What a lucky try!

-It's a line-out for Ceredigion.

-Well done!

-Well done!

-

-A short pass.

-Dan Davies goes for the line

-and nobody will catch him.

-What a brilliant try!

-He's having an amazing game!

-Dan Davies

-crosses for his third try.

-The Royal Welsh Show 2015

-Rugby Sevens champions.

-Congratulations, Ceredigion!

-There's nowhere I'd rather be

-than in the shearing shed.

-It's hot, it's hectic...

-..and I can't get enough of it!

-There are six sheep to go...

-..in the Champion Shearer Of Wales

-competition.

-Ian Jones is on fire.

-He's in the lead

-but sheep number 15 is kicking.

-This is Gareth Daniel,

-Ian Jones's closest competitor.

-Ian Jones is trying

-to put a sheep around him.

-Richard Jones has been

-a keen competitor for years.

-Richard Jones,

-with Gareth nearest to him.

-This is Gareth Evans

-and he's on sheep number 18.

-Look at Ian Jones!

-He was second last year and I don't

-think he wants to be second today!

-He wants to be the champion.

-Gareth Daniel

-is challenging him for the title.

-Ian Jones is down to the final sheep

-and look at him go!

-He presses that red button

-and there we are!

-Ooh! Next to him!

-He didn't even see him!

-That's how it looks at the moment.

-Ian Jones finished first

-with Andrew Morris second...

-..and Gareth Evans third.

-What a finish!

-S4C subtitles by Eirlys A Jones

-.