0:00:00 > 0:00:00- 888
0:00:00 > 0:00:00- 888- - 888
0:00:00 > 0:00:05- My journey trailing Welsh produce - has taken me all over the world.
0:00:05 > 0:00:07- From Hong Kong to the United States.
0:00:07 > 0:00:09- From Dubai to Copenhagen.
0:00:10 > 0:00:11- But I'm keen to find out...
0:00:12 > 0:00:16- ..if Welsh produce has made its mark - on one island in particular...
0:00:17 > 0:00:18- ..Great Britain.
0:00:18 > 0:00:22- I've had the chance to work and live - on the other side of Offa's Dyke.
0:00:23 > 0:00:27- I've performed on the London stage - and numerous others across England.
0:00:27 > 0:00:30- I've also worked on films - and TV there too.
0:00:30 > 0:00:33- Being at home is important to me.
0:00:33 > 0:00:37- But it's nice reaching new audiences - beyond the border.
0:00:38 > 0:00:42- And that's exactly what three - companies from Wales are doing.
0:00:42 > 0:00:45- I'll be learning more - about Welsh meat...
0:00:45 > 0:00:49- ..which is a vital ingredient - in one London restaurant.
0:00:50 > 0:00:53- I'll be visiting a Corwen company - which makes equipment...
0:00:54 > 0:00:56- ..for the emergency services.
0:00:56 > 0:01:00- And I'll be hearing about the skills - of a world champion...
0:01:00 > 0:01:03- ..which help others reach - the same heights.
0:01:13 > 0:01:16- I'm on the trail - of a particular cut of meat...
0:01:16 > 0:01:21- ..that travels twice a week from - Corwen to a famous London kitchen.
0:01:21 > 0:01:27- According to the kitchen's owner, - this specific cut of beef...
0:01:27 > 0:01:29- ..is unique to his restaurant.
0:01:32 > 0:01:35- It was on this hilltop in 1792...
0:01:35 > 0:01:39- ..that Iolo Morganwg founded - Gorsedd Beirdd Ynys Prydain.
0:01:40 > 0:01:44- But I'm not in Wales. This is - Primrose Hill in north London.
0:01:45 > 0:01:49- These days, there's another Welshman - making his mark here.
0:01:55 > 0:01:58- This is Odette's restaurant.
0:01:58 > 0:02:01- Bryn Williams - is the head chef and patron.
0:02:01 > 0:02:03- Hello, Steffan.
0:02:03 > 0:02:04- Welcome to Odette's.
0:02:04 > 0:02:06- Welcome to Odette's.- - Thank you. Nice to meet you.
0:02:06 > 0:02:07- Are you busy today?
0:02:07 > 0:02:10- Are you busy today?- - Yes, busy preparing a square steak.
0:02:10 > 0:02:14- Bryn wanted to create a dish - unique to Odette's.
0:02:14 > 0:02:18- A mobile phone was his inspiration - for its size and shape.
0:02:19 > 0:02:21- The square steak - is a specific cut of beef.
0:02:22 > 0:02:24- Or should that be - the rectangle steak?
0:02:30 > 0:02:31- It's got here, then.
0:02:31 > 0:02:33- It's got here, then.- - The meat has arrived from Rhug.
0:02:33 > 0:02:36- Usually the driver speaks Welsh.
0:02:36 > 0:02:40- So this is the steak, in here.
0:02:40 > 0:02:42- The square steak.
0:02:42 > 0:02:46- The first thing we do - is to make sure...
0:02:47 > 0:02:51- ..that the produce - is of the highest quality.
0:02:53 > 0:02:55- You can see the marbling here.
0:02:55 > 0:02:58- That keeps it nice and moist - when it's cooked.
0:02:59 > 0:03:01- How many steaks - would you get from that?
0:03:02 > 0:03:04- There are six portions here.
0:03:04 > 0:03:06- So they've already been cut.
0:03:06 > 0:03:08- Yes, they've already been cut.
0:03:08 > 0:03:14- We told the Rhug Estate we wanted a - certain size and thickness of steak.
0:03:14 > 0:03:18- I'd take photos with my phone - and send them to Rhug...
0:03:18 > 0:03:20- ..and then they'd email me back.
0:03:21 > 0:03:23- It took a month - to get it exactly right.
0:03:24 > 0:03:26- Exactly how you wanted it.
0:03:26 > 0:03:29- Although Rhug is based - in North Wales...
0:03:29 > 0:03:32- ..it's like going to - your local butcher.
0:03:32 > 0:03:37- They realize that the produce - is the star of any restaurant.
0:03:37 > 0:03:43- They understand the type of produce - we require for our dishes.
0:03:44 > 0:03:48- They're one of the best butchers - because they listen.
0:03:49 > 0:03:52- The Rhug Estate, - on the outskirts of Corwen...
0:03:53 > 0:03:56- ..is one of Wales's largest - organic farms...
0:03:56 > 0:03:59- ..stretching as far as Caernarfon.
0:03:59 > 0:04:03- This is where the story - of the North Wales cattle begins.
0:04:03 > 0:04:06- This farm belongs to Deiol Hughes...
0:04:06 > 0:04:09- ..one of the farmers - employed by Rhug...
0:04:09 > 0:04:12- ..to breed 200 Aberdeen Angus.
0:04:12 > 0:04:16- I was surprised to see cattle - grazing so close to the sea.
0:04:17 > 0:04:21- What is it about the pasture here - that is so beneficial to the cattle?
0:04:22 > 0:04:26- The cattle seem to thrive - on the pasture and the sea air.
0:04:27 > 0:04:30- I'm sure it helps give the meat - its flavour.
0:04:32 > 0:04:35- It's down to the salt - from the sea spray...
0:04:36 > 0:04:39- ..and the fact they're - organically farmed.
0:04:39 > 0:04:43- They've never eaten sodden pasture.
0:04:43 > 0:04:47- That's bound to contribute - to the meat's flavour.
0:04:48 > 0:04:51- What's so special about - Aberdeen Angus beef?
0:04:51 > 0:04:54- They say it's the best beef - in the world.
0:04:54 > 0:04:57- I'd agree. It's very tasty.
0:04:57 > 0:05:01- I think it's down to the breed - in general.
0:05:01 > 0:05:05- The marbling and everything about it - is just right.
0:05:05 > 0:05:07- People rave about it.
0:05:08 > 0:05:12- How do you feel, - knowing that your cattle...
0:05:14 > 0:05:17- ..produce meat for - the top restaurants in London...
0:05:18 > 0:05:23- ..one of which is Bryn Williams's - Odette's in Primrose Hill?
0:05:23 > 0:05:25- I feel privileged.
0:05:25 > 0:05:29- You can trace the beef's journey.
0:05:30 > 0:05:32- If I were farming conventionally...
0:05:32 > 0:05:37- ..I'd take the cattle to market, - not knowing where they'd end up.
0:05:38 > 0:05:41- But our system ensures - the beef can be traced.
0:05:42 > 0:05:46- Dinas Dinlle's terrain - is fine and sandy...
0:05:46 > 0:05:50- ..allowing Deiol's cattle to graze - all year round in any weather.
0:05:51 > 0:05:53- When the herd is a year old...
0:05:53 > 0:05:58- ..it's brought to Rhug Estate in - Corwen, where I'm about to visit.
0:06:23 > 0:06:25- Here, on the estate's farm...
0:06:26 > 0:06:29- ..the cattle are fattened...
0:06:29 > 0:06:34- ..until they meet their fate, ending - up on a butcher's block in Rhug.
0:06:36 > 0:06:39- What strikes me - about the Rhug Estate...
0:06:39 > 0:06:43- ..is how much control you have - over the entire process.
0:06:43 > 0:06:46- From the birth of the calves...
0:06:47 > 0:06:49- ..over in Glynllifon...
0:06:49 > 0:06:53- ..to the process of distributing - them and supplying chefs.
0:06:54 > 0:06:58- And that's important, not only - for us, but for the chefs too.
0:06:58 > 0:07:04- We're relatively unique because - we're in control of the process.
0:07:04 > 0:07:07- So when they ask for something - off the shelf...
0:07:08 > 0:07:12- ..and something a little different, - we have that control.
0:07:12 > 0:07:17- The calf is ours to begin with, - so we farm it organically...
0:07:17 > 0:07:19- ..fatten it...
0:07:20 > 0:07:22- ..slaughter it a mile up the road...
0:07:22 > 0:07:26- ..and then take it - to where the meat is butchered.
0:07:26 > 0:07:30- We can then meet the demands - of chefs...
0:07:30 > 0:07:33- ..and give them - whatever they've asked for.
0:07:37 > 0:07:39- Butchering is the next process.
0:07:39 > 0:07:43- It was here that the idea - for the square steak came about.
0:07:43 > 0:07:46- Bryn wanted a square cut of beef...
0:07:46 > 0:07:50- ..that could be slow cooked - and vegetables added on top.
0:07:50 > 0:07:52- Similar to a regular steak...
0:07:53 > 0:07:56- ..but with a stronger flavour, - suited to Bryn's way of cooking.
0:07:57 > 0:08:01- In the cow's front quarters - is the feather, and behind that...
0:08:01 > 0:08:04- ..is the cut - with the desirable marbling.
0:08:08 > 0:08:11- Before I can taste it, - first it has to be cooked.
0:08:11 > 0:08:14- So I head back to Primrose Hill.
0:08:18 > 0:08:21- In this very hot pan...
0:08:21 > 0:08:24- ..is a little oil, - so I'm going to add the meat.
0:08:24 > 0:08:26- Are you cooking them one at a time?
0:08:26 > 0:08:29- Are you cooking them one at a time?- - Three or four at a time.
0:08:29 > 0:08:33- The colour is crucial. - Colour equals flavour.
0:08:33 > 0:08:36- You start caramelizing the sugar - in the meat.
0:08:38 > 0:08:41- They're keeping their shape nicely.
0:08:41 > 0:08:45- It's a great cut because it keeps - its shape and thickness.
0:08:46 > 0:08:49- It's important - to get the right colour.
0:08:49 > 0:08:52- It absorbs all the juices - from the bottom of the pan.
0:08:53 > 0:08:55- You have some Welsh-speaking staff - here.
0:08:56 > 0:08:58- Yes. Berwyn's from Corwen.
0:08:58 > 0:09:00- Where are you from?
0:09:00 > 0:09:02- Corwen.
0:09:02 > 0:09:05- The same place as the meat then!
0:09:05 > 0:09:07- We're the North Wales mafia!
0:09:08 > 0:09:12- It's important that the red wine - is reduced right down...
0:09:12 > 0:09:16- ..for a concentrated flavour.
0:09:16 > 0:09:19- Odette's provides French cuisine - using Welsh produce.
0:09:20 > 0:09:22- Add the meat - on top of the vegetables.
0:09:24 > 0:09:27- So you only use the meat - and the sauce.
0:09:27 > 0:09:31- Yes. The staff get the vegetables - for their lunch.
0:09:31 > 0:09:33- Put the meat into the oven.
0:09:36 > 0:09:38- Perfect. I can't wait.
0:09:39 > 0:09:44- While the meat's in the oven, - I ask Bryn about his inspiration.
0:09:44 > 0:09:47- Tell me a little about Odette's.
0:09:47 > 0:09:50- How long have you been here?
0:09:50 > 0:09:52- I've been here four years.
0:09:52 > 0:09:54- I bought the place two years ago...
0:09:55 > 0:09:58- ..but I was a chef here - for two years before buying it.
0:09:58 > 0:10:03- Bryn's personal journey has taken - him from Llandrillo College...
0:10:03 > 0:10:06- ..to the restaurants - of Marco Pierre White...
0:10:06 > 0:10:08- ..Michel Roux Jr and The Hilton.
0:10:08 > 0:10:13- He also won the Great British - Menu TV series five years ago.
0:10:13 > 0:10:17- Of course, you've come a long way - since the television series...
0:10:18 > 0:10:19- ..Great British Menu.
0:10:20 > 0:10:24- You used a lot of Welsh produce back - then, as you do now in Odette's.
0:10:25 > 0:10:26- It's important to me...
0:10:27 > 0:10:30- ..that my personality - is reflected in the menu.
0:10:30 > 0:10:34- A dozen different types of produce - come from Wales.
0:10:34 > 0:10:38- It's important that we only take - the best produce from Wales.
0:10:38 > 0:10:42- There's no point in me taking - everything from Wales.
0:10:42 > 0:10:46- In London, we cook for people - from all over the world.
0:10:46 > 0:10:49- We only take the best produce - from Wales.
0:10:50 > 0:10:51- Is it important to you...
0:10:51 > 0:10:55- ..that you have a personal - relationship with Rhug Estate?
0:10:56 > 0:11:00- I enjoy the fact - that I have a close relationship...
0:11:00 > 0:11:04- ..with the Rhug Estate Farm - and the butcher there.
0:11:05 > 0:11:07- I speak Welsh to him when I order.
0:11:07 > 0:11:12- Although we're in London, - and Rhug is in North Wales...
0:11:12 > 0:11:14- ..it's as if Rhug - is right next door.
0:11:15 > 0:11:17- It's important for a restaurant...
0:11:17 > 0:11:20- ..to have strong connections - with their Welsh producers.
0:11:21 > 0:11:23- Here you go, Steffan.
0:11:23 > 0:11:25- Wow!
0:11:25 > 0:11:29- This is a square steak - from Rhug Farm.
0:11:29 > 0:11:34- I have to get back to the kitchen. - Some of us have work to do!
0:11:34 > 0:11:35- Carry on.
0:11:35 > 0:11:37- Carry on.- - Nice to meet you. Bye.
0:11:38 > 0:11:40- Now then...
0:11:40 > 0:11:42- Where do I start?
0:11:43 > 0:11:46- It's lovely and tender.
0:11:47 > 0:11:49- The meat just melts.
0:11:52 > 0:11:54- Oh, wow!
0:11:56 > 0:11:58- I can see what Bryn means now.
0:11:58 > 0:12:01- All the flavour has been sealed in.
0:12:01 > 0:12:06- The marbling in this cut of beef - adds to the rich flavour.
0:12:06 > 0:12:08- It's delicious.
0:12:08 > 0:12:10- So is the texture.
0:12:11 > 0:12:13- The meat just falls off the knife.
0:12:14 > 0:12:15- It's delicious.
0:12:21 > 0:12:24- Perfection. - Leave me alone now to enjoy it.
0:12:25 > 0:12:25- .
0:12:30 > 0:12:30- 888
0:12:30 > 0:12:32- 888
0:12:37 > 0:12:42- My next visit - takes me back to Clwyd.
0:12:42 > 0:12:44- And back to Corwen.
0:12:50 > 0:12:53- Many business people would agree...
0:12:53 > 0:12:56- ..that they hade been motivated - by the smallest idea.
0:12:57 > 0:13:00- They saw a gap in the market - and capitalized on it.
0:13:00 > 0:13:04- Ruth Lee did just that. She founded - her business 30 years ago.
0:13:05 > 0:13:10- Now, her special products help - to save lives across the world.
0:13:14 > 0:13:19- Her rescue training dummies - are manufactured here in Corwen.
0:13:19 > 0:13:24- Her customers - range from police authorities...
0:13:24 > 0:13:26- ..fire and ambulance services...
0:13:27 > 0:13:30- ..the Navy, RNLI, - the MOD here in Britain...
0:13:30 > 0:13:33- ..to the aviation industry...
0:13:33 > 0:13:36- ..chemical and oil companies, - at home and abroad.
0:13:39 > 0:13:41- I can see them all - on the shelves here.
0:13:42 > 0:13:44- It's a remarkable sight.
0:13:44 > 0:13:46- Who do we have here?
0:13:46 > 0:13:48- This is our family.
0:13:48 > 0:13:53- This is the father, and this is - the mother with the baby.
0:13:54 > 0:13:55- Do they have names?
0:13:56 > 0:13:58- No, we don't name them.
0:13:58 > 0:14:00- It's quite heavy.
0:14:00 > 0:14:01- So is this the child?
0:14:01 > 0:14:02- So is this the child?- - Yes. It weighs 10 kilograms.
0:14:02 > 0:14:04- Yes. It weighs 10 kilograms.
0:14:04 > 0:14:05- And the baby...
0:14:06 > 0:14:09- Where did Ruth Lee get the idea - for these dummies?
0:14:10 > 0:14:12- Ruth Lee's son...
0:14:12 > 0:14:17- ..worked for the fire brigade and he - brought a dummy they were using...
0:14:17 > 0:14:20- ..to be repaired - because it had torn.
0:14:20 > 0:14:24- We saw it and thought, - we could do better than that.
0:14:24 > 0:14:26- And it went from there.
0:14:27 > 0:14:30- To where are they exported? - Where are they used?
0:14:31 > 0:14:34- They go everywhere - - Australia, America...
0:14:34 > 0:14:36- ..Germany, Poland.
0:14:37 > 0:14:39- They go all over the world.
0:14:39 > 0:14:43- And not only one type, - but lots of different models.
0:14:43 > 0:14:46- We manufacture ones for the water.
0:14:47 > 0:14:49- We also do a multi-trauma dummy...
0:14:49 > 0:14:52- ..with detachable limbs...
0:14:52 > 0:14:55- ..because people - sometimes lose them.
0:14:55 > 0:15:00- Apart from being used - by the emergency services...
0:15:00 > 0:15:02- ..have you had any unusual orders?
0:15:03 > 0:15:06- We once had an order - from Granada TV for one.
0:15:07 > 0:15:08- They used it as a body...
0:15:09 > 0:15:13- ..for the programme they were making - about the Kray twins.
0:15:13 > 0:15:18- One was used for that. They've used - them to test rides at Alton Towers.
0:15:18 > 0:15:22- They've appeared - on Coronation Street...
0:15:22 > 0:15:26- ..as well as the occasional - theatre production.
0:15:27 > 0:15:30- This is different from the rest. - What's this?
0:15:30 > 0:15:32- This is the bariatric dummy.
0:15:33 > 0:15:35- An obese dummy.
0:15:35 > 0:15:38- How much does it weigh?
0:15:38 > 0:15:42- 180 kilograms.
0:15:42 > 0:15:45- How much is that? About 30 stone?
0:15:45 > 0:15:46- Perhaps more?
0:15:47 > 0:15:49- I'd say more.
0:15:49 > 0:15:53- But really, - it has to be heavier than that.
0:15:53 > 0:15:56- But that's what we work with.
0:15:56 > 0:15:58- This weighs quite a bit.
0:15:59 > 0:16:01- I can't move it.
0:16:01 > 0:16:04- You need proper training to move it.
0:16:05 > 0:16:08- It'd take half a dozen firefighters - to move that.
0:16:09 > 0:16:12- But, of course, - some people are heavy...
0:16:12 > 0:16:15- ..and you need to practise - lifting them.
0:16:15 > 0:16:18- Exactly. - You don't want to injure them.
0:16:18 > 0:16:22- It's not nice for them - to be winched out of a window.
0:16:22 > 0:16:25- But it has to be done.
0:16:27 > 0:16:30- It takes three hours - to make an adult dummy.
0:16:30 > 0:16:34- They cut out the material, - sew the pieces together...
0:16:34 > 0:16:39- ..fill it with sponge and gravel - from the nearby quarry in Sarnau...
0:16:40 > 0:16:42- ..and attach the head to the body.
0:16:42 > 0:16:46- All this to create a realistic dummy - of a body...
0:16:46 > 0:16:49- ..that's either in trauma - or unconscious.
0:16:49 > 0:16:54- Around 5,000-6,000 dummies - are manufactured here each year.
0:17:00 > 0:17:02- What are these, Jackie?
0:17:02 > 0:17:04- These are the dummies...
0:17:05 > 0:17:08- ..that are used in the water - by the Navy.
0:17:08 > 0:17:12- So you make one type that floats - and one type that sinks.
0:17:12 > 0:17:16- It's the same with people. - Some can swim. Some can't.
0:17:16 > 0:17:18- Do the ones that sink go missing?
0:17:18 > 0:17:21- Yes, they go missing.
0:17:22 > 0:17:26- So the Navy has to order more, - which is good for business!
0:17:26 > 0:17:29- We call these - fire-resistant dummies.
0:17:29 > 0:17:33- They go into the fire.
0:17:33 > 0:17:34- Into the middle of the fire?
0:17:34 > 0:17:35- Into the middle of the fire?- - Yes.
0:17:36 > 0:17:38- So do they withstand the flames?
0:17:38 > 0:17:43- Yes. They're expensive because - of the fire-retardant fabric.
0:17:43 > 0:17:45- There are small ones here.
0:17:45 > 0:17:49- This is a five-year-old child, - and this is a baby.
0:17:49 > 0:17:51- Don't you ever name them?
0:17:52 > 0:17:53- No, never.
0:17:53 > 0:17:55- No, never.- - You don't give them faces either.
0:17:55 > 0:17:57- Not on these...
0:17:58 > 0:18:00- ..but we give faces to - adult dummies...
0:18:00 > 0:18:02- ..if the customer wants them.
0:18:02 > 0:18:05- To give them some personality!
0:18:05 > 0:18:10- Once something looks like a body, it - gives it a personality straightaway.
0:18:10 > 0:18:13- It's unpleasant - seeing them rolled up...
0:18:14 > 0:18:16- ..with bags over their heads.
0:18:16 > 0:18:18- It's just to protect them.
0:18:18 > 0:18:21- They're just kept as stock here.
0:18:21 > 0:18:25- When they're sent out, - the bags are removed.
0:18:29 > 0:18:34- Now then, Jill, you're giving faces - to some of these dummies.
0:18:34 > 0:18:39- You've started adding - relatively realistic faces.
0:18:39 > 0:18:41- Why's that?
0:18:41 > 0:18:45- Caernarfon NHS Trust - bought a bariatric dummy.
0:18:46 > 0:18:49- But it didn't look very realistic - without a face.
0:18:49 > 0:18:52- They asked for one - to be specially made.
0:18:52 > 0:18:57- So I took one of these, - and sewed it into one of our hoods.
0:18:57 > 0:18:59- We leave that bit open.
0:18:59 > 0:19:02- You turn them the other way - like this...
0:19:07 > 0:19:09- ..and it's done.
0:19:09 > 0:19:11- Can I try it on?
0:19:18 > 0:19:21- WOMEN LAUGH
0:19:23 > 0:19:24- Freaky!
0:19:28 > 0:19:33- There's a fun atmosphere - here in the women's sewing room.
0:19:33 > 0:19:37- But despite joking around - with the masks...
0:19:37 > 0:19:40- ..there's a serious purpose - for them.
0:19:41 > 0:19:44- A dummy's face is helpful - while training in the dark...
0:19:45 > 0:19:47- ..when feeling around for the face.
0:19:47 > 0:19:51- It's also used in CPR practice - for giving the kiss of life.
0:19:52 > 0:19:56- You're constantly developing - your technology to make dummies.
0:19:56 > 0:19:58- Do you only do humans?
0:19:58 > 0:20:00- Do you only do humans?- - No, we do animals too.
0:20:01 > 0:20:04- We've made a cow and a horse - for the London brigade.
0:20:04 > 0:20:08- To try that out, we put Jill here...
0:20:08 > 0:20:11- ..on the back of it...
0:20:12 > 0:20:14- ..and put her out front on the A5.
0:20:14 > 0:20:18- People went past in their cars, - laughing.
0:20:18 > 0:20:22- I have some photographs here of Jill - on the back of the horse...
0:20:23 > 0:20:25- ..outside the factory.
0:20:25 > 0:20:27- Like a little jockey, Jill.
0:20:27 > 0:20:29- Yes, Jockey Jill.
0:20:29 > 0:20:30- Jockey Jill.
0:20:34 > 0:20:37- How do you feel, - knowing that the dummies you make...
0:20:38 > 0:20:40- ..and the work you do here...
0:20:40 > 0:20:44- ..enables people to save lives - all over the world?
0:20:45 > 0:20:49- It feels great because we're making - something that helps people.
0:20:49 > 0:20:52- They're buying them from us.
0:20:52 > 0:20:56- People in Australia and America...
0:20:56 > 0:20:59- ..are buying them from Corwen.
0:21:07 > 0:21:10- Though they are exported - all around the world...
0:21:10 > 0:21:14- ..I'm following one dummy - that's used by a rescue team...
0:21:15 > 0:21:18- ..in a seaside town - on the English coast.
0:21:18 > 0:21:20- The RNLI is an obvious customer...
0:21:21 > 0:21:23- ..for the Corwen company.
0:21:23 > 0:21:25- I've been invited - to a training exercise.
0:21:30 > 0:21:34- I have a vague memory of coming - to Ramsgate as a young boy...
0:21:34 > 0:21:37- ..to catch the hovercraft abroad - on holiday.
0:21:37 > 0:21:41- I spent the majority - of my summer holidays in New Quay.
0:21:41 > 0:21:45- The most interesting thing there - was the lifeboat...
0:21:45 > 0:21:48- ..because of the excitement - and the risk of danger.
0:21:49 > 0:21:52- Today, I'm combining - both those memories...
0:21:52 > 0:21:56- ..as I join Ramsgate's rescue team - on a training exercise.
0:21:56 > 0:21:59- Judging from those flags...
0:21:59 > 0:22:02- ..I've chosen - the windiest day possible.
0:22:02 > 0:22:05- The RNLI...
0:22:05 > 0:22:11- ..operates a search and rescue - service every day of the year.
0:22:11 > 0:22:15- There are more than 4,500 - crew members...
0:22:16 > 0:22:18- ..all of whom are volunteers.
0:22:19 > 0:22:22- On average, a lifeboat is launched - 25 times a day.
0:22:22 > 0:22:27- Last year, 8,235 lives were saved.
0:22:28 > 0:22:32- Volunteers have to learn - a wide range of skills.
0:22:32 > 0:22:34- The training exercises...
0:22:35 > 0:22:39- ..have to be realistic so that they - respond naturally in an emergency.
0:22:39 > 0:22:41- Dummies are used...
0:22:42 > 0:22:44- ..to mimic real bodies.
0:22:45 > 0:22:48- This boat carrying the dummy - is launched first.
0:22:48 > 0:22:52- When the dummy is thrown overboard, - the exercise begins.
0:22:54 > 0:22:58- This particular dummy - weighs 48 kilos.
0:22:58 > 0:23:01- It's made from plastic and floats.
0:23:01 > 0:23:03- It's ideal for this purpose.
0:23:08 > 0:23:13- More than half the company's dummies - are exported overseas.
0:23:13 > 0:23:18- The USA, Australia and Germany - are the most prominent markets.
0:23:23 > 0:23:27- The lifeboat service operates - up to 100 miles out to sea.
0:23:27 > 0:23:30- A boat is more suitable - than a helicopter...
0:23:31 > 0:23:35- ..because it's able to search for - longer and carry more passengers.
0:23:38 > 0:23:40- The exercise is underway.
0:23:40 > 0:23:43- I'm aboard - the Esme Anderson lifeboat.
0:23:44 > 0:23:47- The dummy's in the water - and we're going to locate it.
0:23:47 > 0:23:50- I'm here with the coxswain, Ian.
0:23:51 > 0:23:53- We're all set to find the dummy.
0:24:00 > 0:24:04- Although we're a short distance - from Ramsgate...
0:24:04 > 0:24:06- ..it's freezing in the Channel.
0:24:06 > 0:24:10- It gives you an idea of what it - must be like to fall overboard.
0:24:24 > 0:24:29- Lance has been explaining that this - part of the Channel is dangerous.
0:24:29 > 0:24:33- As well as the sandbanks, - there's a strong current here.
0:24:33 > 0:24:35- Where did you say we are?
0:24:35 > 0:24:38- We're just on the edge - of this bank here.
0:24:39 > 0:24:41- The area that we're in...
0:24:41 > 0:24:45- ..we've got lots of sandbanks, - and we need to assess the dangers.
0:24:50 > 0:24:55- The crew at the front and at the - helm are trying to locate the dummy.
0:24:55 > 0:25:00- I'm sure once they've spotted it, - there'll be plenty going on.
0:25:01 > 0:25:05- A lifeboat like this - costs more than 2.5m.
0:25:05 > 0:25:07- It's equipped with modern devices.
0:25:08 > 0:25:11- Now we've located - the specific area...
0:25:11 > 0:25:14- ..we use our eyes - to scan and search.
0:25:16 > 0:25:20- There he is! There! - Man in the water!
0:25:24 > 0:25:25- The dummy from Corwen...
0:25:26 > 0:25:28- ..is floating in the water.
0:25:30 > 0:25:35- The ropes have been lowered, so - we're going to attach ourselves...
0:25:36 > 0:25:38- ..and haul ourselves over the side.
0:25:41 > 0:25:43- The body's over there.
0:25:49 > 0:25:50- I've got it.
0:25:58 > 0:26:02- I'm holding the head and arms, - floating here...
0:26:02 > 0:26:04- ..while Jason grabs the legs.
0:26:05 > 0:26:09- I have to be careful - that I don't go under the boat.
0:26:17 > 0:26:22- The dummy's weight and shape mimics - an unconscious body, floating.
0:26:22 > 0:26:25- That's why it takes four of us - to rescue it.
0:26:30 > 0:26:34- It makes me aware of the danger - involved.
0:26:34 > 0:26:38- It must be comforting - seeing the RNLI lifeboat approach.
0:26:45 > 0:26:47- Whoo!
0:26:47 > 0:26:49- That was a thrilling experience.
0:26:49 > 0:26:53- The dummy is safely back onboard.
0:26:53 > 0:26:59- More importantly, the body - would have been brought to safety.
0:27:15 > 0:27:20- It's been mind-blowing, being out - with the Ramsgate rescue team.
0:27:20 > 0:27:24- I'm full of admiration - for the work the volunteers do.
0:27:24 > 0:27:27- I also feel proud - that a company from Wales...
0:27:27 > 0:27:31- ..is contributing to the work - of the emergency services.
0:27:39 > 0:27:39- .
0:27:46 > 0:27:46- 888
0:27:46 > 0:27:48- 888- - 888
0:27:53 > 0:27:57- I've been fortunate to meet people - who've put Wales on the map...
0:27:58 > 0:28:00- ..due to their vision and talent.
0:28:00 > 0:28:04- One such person is Aled Owen, - who's enjoyed much success...
0:28:05 > 0:28:08- ..breeding sheepdogs - and competing in trials.
0:28:16 > 0:28:21- As a farmer's son, sheepdogs have - always been part of Aled's life.
0:28:21 > 0:28:25- At the age of 18, he began - competing in sheepdog trials.
0:28:25 > 0:28:27- Hello, Aled. How are you?
0:28:27 > 0:28:29- Hello, Aled. How are you?- - Very good. Come in.
0:28:30 > 0:28:34- He has represented Wales 25 times - at international level.
0:28:34 > 0:28:37- He was crowned World Champion - in 2000 and 2008.
0:28:40 > 0:28:44- Now then, Aled, - show me a few of your trophies.
0:28:44 > 0:28:46- What about that glass one?
0:28:46 > 0:28:50- That was for the world championship. - And the shield too.
0:28:51 > 0:28:53- I noticed the television camera.
0:28:54 > 0:28:56- That must be for - One Man And His Dog.
0:28:57 > 0:29:01- Yes. I won that in 1992 - with two dogs - Craig and Ben.
0:29:01 > 0:29:06- He was the International Sheepdog - Society's Supreme Champion in '99...
0:29:06 > 0:29:08- ..with his dog, Roy.
0:29:09 > 0:29:13- He won the same title - the following year with Bob.
0:29:13 > 0:29:16- He's the only handler since 1912 - to have won both titles.
0:29:17 > 0:29:21- Roy created such an impression that - Aled was inundated with enquiries...
0:29:22 > 0:29:24- ..about Roy's puppies.
0:29:24 > 0:29:26- That's when he started - breeding dogs.
0:29:27 > 0:29:31- In terms of Roy's descendants, - you've kept his offspring.
0:29:31 > 0:29:33- Yes, I've kept all of them.
0:29:33 > 0:29:35- Yes, I've kept all of them.- - And the buyers are aware of that.
0:29:35 > 0:29:38- Where do the buyers come from?
0:29:40 > 0:29:44- From America, Canada...
0:29:44 > 0:29:46- ..France.
0:29:46 > 0:29:51- Some French buyers are coming here - today to buy puppies.
0:29:52 > 0:29:55- I've had buyers - from all over the world.
0:29:55 > 0:30:01- Do people bring their own dogs here - to breed with your dogs?
0:30:01 > 0:30:05- Yes, people come from - all over the country.
0:30:06 > 0:30:11- These days, - I also send semen overseas.
0:30:11 > 0:30:14- In the past, - I've sent it to Australia...
0:30:17 > 0:30:19- ..Norway, Sweden...
0:30:19 > 0:30:21- ..America and Canada.
0:30:21 > 0:30:24- That's an important part - of the business.
0:30:25 > 0:30:30- I'm sure that dog breeding and - selling sheepdogs is big business.
0:30:30 > 0:30:34- Didn't you sell a sheepdog - for a world record price?
0:30:34 > 0:30:38- The world's most expensive dog - in an open auction...
0:30:38 > 0:30:42- ..last year at Skipton - in Yorkshire.
0:30:42 > 0:30:45- It was a two-year-old sheepdog...
0:30:45 > 0:30:47- ..called Llangwm Rex.
0:30:50 > 0:30:53- He was a powerful dog - and very handsome.
0:30:53 > 0:30:56- He had a lot of flair.
0:30:57 > 0:31:00- Were you at the auction - to hear the price escalating?
0:31:00 > 0:31:01- Yes.
0:31:01 > 0:31:03- Yes.- - How did you feel hearing the bids?
0:31:04 > 0:31:07- I was out in the ring, - exhibiting him at the time.
0:31:08 > 0:31:10- I couldn't hear what was going on.
0:31:12 > 0:31:15- But I was very pleased - with the price I got for him.
0:31:17 > 0:31:22- And the world record price - for a sheepdog was 5,145.
0:31:24 > 0:31:26- Time for me to meet the dogs.
0:31:31 > 0:31:35- Here they are. - Who've we got here then?
0:31:35 > 0:31:37- Right, well, this is Perlan.
0:31:38 > 0:31:41- Roy, Mack, Jess and Lyn.
0:31:42 > 0:31:45- So Roy and Mack are the two males.
0:31:45 > 0:31:48- Yes. - And Roy there is the world champion.
0:31:48 > 0:31:53- Does that Roy belong to the same Roy - you had success with in the '90s?
0:31:53 > 0:31:56- He's not directly related...
0:31:56 > 0:31:58- ..but the breed is in him.
0:31:58 > 0:32:01- So you still compete with these two?
0:32:01 > 0:32:02- So you still compete with these two?- - Yes.
0:32:02 > 0:32:05- They both competed - throughout the summer...
0:32:06 > 0:32:09- ..and came with me - to New Zealand last year.
0:32:10 > 0:32:12- They have a lovely temperament.
0:32:12 > 0:32:16- You also use them - for breeding purposes.
0:32:16 > 0:32:20- Yes, the puppies I have - at the moment...
0:32:20 > 0:32:22- ..that are five months or older...
0:32:23 > 0:32:25- ..have all been sired - by Roy and Mack.
0:32:25 > 0:32:29- And this is Perlan. - She's a new mother.
0:32:29 > 0:32:32- Yes, she had six puppies - around seven weeks ago.
0:32:33 > 0:32:34- Do you have buyers for those?
0:32:34 > 0:32:35- Do you have buyers for those?- - Yes.
0:32:35 > 0:32:39- Two are going to France, - two to America...
0:32:39 > 0:32:41- ..and one's going to Scotland.
0:32:41 > 0:32:42- I'm keeping the male for myself.
0:32:42 > 0:32:44- I'm keeping the male for myself.- - The male is more valuable.
0:32:44 > 0:32:46- I hope so.
0:32:46 > 0:32:48- I hope so.- - How did they know about you?
0:32:48 > 0:32:51- How do they get to hear about - the new puppies?
0:32:51 > 0:32:55- I joined Facebook a few months ago.
0:32:55 > 0:33:00- I was determined - I wasn't going to sign up.
0:33:00 > 0:33:03- But it's become - incredibly important.
0:33:03 > 0:33:07- So much information is released - on the Internet.
0:33:07 > 0:33:12- It brings the community together, - whatever community that may be.
0:33:12 > 0:33:14- Yes.
0:33:14 > 0:33:20- I just announce it on Facebook, - and I get a response within minutes.
0:33:20 > 0:33:24- Two of these are going to France - today, so let's go and see them.
0:33:29 > 0:33:31- Two of them love scrapping.
0:33:35 > 0:33:38- All I did - was take a photo of them...
0:33:38 > 0:33:40- ..and posted it online...
0:33:41 > 0:33:45- ..and the buyer picked one from - the back and one from the front.
0:33:45 > 0:33:47- And they're all healthy.
0:33:47 > 0:33:49- And they're all healthy.- - Yes.
0:33:49 > 0:33:54- They were with the farrier last week - having their first injections.
0:33:54 > 0:33:57- They've also been microchipped too.
0:33:57 > 0:34:01- They're very sweet. - Do you ever get attached to them?
0:34:02 > 0:34:03- No, never.
0:34:03 > 0:34:06- So you don't end up - keeping them all?
0:34:06 > 0:34:09- No. I'm a farmer. - I have to make a living!
0:34:09 > 0:34:13- There's no room at all - for sentiment.
0:34:13 > 0:34:19- You mentioned earlier that you sold - a dog for a record asking price.
0:34:20 > 0:34:23- How much - do you sell the puppies for?
0:34:23 > 0:34:25- What are they worth?
0:34:25 > 0:34:31- If you want to buy a sheepdog puppy, - you're talking...
0:34:31 > 0:34:33- ..200-250.
0:34:33 > 0:34:35- Something like that.
0:34:36 > 0:34:40- These two are real cases.
0:34:40 > 0:34:42- They're very cute.
0:34:47 > 0:34:49- Aled's business has expanded.
0:34:50 > 0:34:52- As well as selling to buyers...
0:34:52 > 0:34:55- ..he started receiving calls - about dog-handling.
0:34:56 > 0:34:58- So he now offers - a dog-training service.
0:34:59 > 0:35:03- He either trains them on his farm - or at the dog's new home.
0:35:03 > 0:35:08- More often than not, it's the owner - who needs training, not the dog!
0:35:08 > 0:35:09- What's the little one called?
0:35:09 > 0:35:11- What's the little one called?- - Craig.
0:35:11 > 0:35:13- Has he seen the pen before?
0:35:13 > 0:35:15- Has he seen the pen before?- - No. He hasn't been in this pen.
0:35:15 > 0:35:18- He's seen the sheep in the shed.
0:35:19 > 0:35:21- But this is different.
0:35:22 > 0:35:24- He hasn't spotted the sheep yet.
0:35:24 > 0:35:29- No, and he won't do. He'll be - running after Mack instead.
0:35:29 > 0:35:32- Or he might go for one of the sheep - right away.
0:35:37 > 0:35:38- Come here, Mack.
0:35:39 > 0:35:40- Come here.
0:35:41 > 0:35:43- Can I come in too?
0:35:43 > 0:35:45- Watch your legs.
0:35:45 > 0:35:47- Stay.
0:35:49 > 0:35:53- He's taking a little more notice - of Mack at the moment.
0:35:53 > 0:35:58- I'm trying to get Mack - far enough away from him.
0:35:58 > 0:36:00- HE WHISTLES
0:36:09 > 0:36:12- Mack understands the whistling.
0:36:12 > 0:36:14- Yes, he does.
0:36:14 > 0:36:17- Craig is looking too much at Mack.
0:36:19 > 0:36:21- But he's also looking at the sheep.
0:36:22 > 0:36:24- Stay.
0:36:26 > 0:36:31- I'm trying to get Mack - on the other side of the sheep.
0:36:31 > 0:36:33- But Craig is too quick.
0:36:35 > 0:36:37- I'll have to take Mack outside.
0:36:37 > 0:36:39- HE WHISTLES
0:36:42 > 0:36:44- Come on, Mack.
0:36:49 > 0:36:52- He instinctively knows - to round them up.
0:36:53 > 0:36:55- Yes. That's it.
0:36:58 > 0:37:00- That's it.
0:37:00 > 0:37:05- I'm trying to make sure - that Craig doesn't grab them.
0:37:05 > 0:37:09- He's not at the moment. All he's - doing is running after them.
0:37:10 > 0:37:14- He's doing very little. - He's just playing.
0:37:14 > 0:37:19- Now Mack's not here, - he's concentrating on the sheep.
0:37:21 > 0:37:24- And he's getting used to being - around the sheep.
0:37:24 > 0:37:25- Yes.
0:37:26 > 0:37:28- HE WHISTLES
0:37:33 > 0:37:35- That's it. He's shaping up.
0:37:35 > 0:37:41- He's driving the sheep away from me, - but that doesn't really matter.
0:37:41 > 0:37:43- He's rounded them all up.
0:37:43 > 0:37:45- Instinctively.
0:37:45 > 0:37:50- But he's still playing. - His mind is still immature.
0:37:50 > 0:37:53- But he's only four months old, - after all.
0:37:53 > 0:37:55- Come here. Craig.
0:37:55 > 0:37:59- He understands - that this is what he's meant to do.
0:37:59 > 0:38:03- Oh, yes. - You couldn't do much without him.
0:38:08 > 0:38:08- .
0:38:12 > 0:38:12- 888
0:38:12 > 0:38:14- 888- - 888
0:38:24 > 0:38:28- A week later, - I accompany Aled in his van...
0:38:29 > 0:38:34- ..to Derbyshire to meet David Wood, - another successful sheepdog breeder.
0:38:34 > 0:38:38- What's your connection - with David in Derbyshire?
0:38:38 > 0:38:42- David owns a bitch called Sal.
0:38:43 > 0:38:45- She was sired by Roy.
0:38:46 > 0:38:50- He brought her mother to Roy - a few years ago.
0:38:51 > 0:38:53- That's how I know him.
0:38:54 > 0:38:57- He's represented England...
0:38:57 > 0:39:00- ..in the international - sheepdog trials...
0:39:00 > 0:39:03- ..and he was a finalist - in the world championships.
0:39:04 > 0:39:05- So he's been successful.
0:39:05 > 0:39:07- So he's been successful.- - Very much so.
0:39:07 > 0:39:10- He's one of the best in Britain.
0:39:10 > 0:39:14- He's definitely one of the best - in England.
0:39:32 > 0:39:37- David contacted Aled for some - guidance in training Sal...
0:39:37 > 0:39:41- ..before the competition season - begins.
0:39:41 > 0:39:42- Hi, David. Are you alright?
0:39:42 > 0:39:45- Hi, David. Are you alright?- - Yes. Good to see you.
0:39:45 > 0:39:46- This is Steffan.
0:39:46 > 0:39:48- This is Steffan.- - How are you doing? Nice to meet you.
0:39:48 > 0:39:51- What was it about Aled...
0:39:51 > 0:39:54- ..that attracted you...
0:39:54 > 0:39:56- ..to take Sal's mother to him?
0:39:57 > 0:40:02- It was when Aled won the - International in Ireland in 2007.
0:40:03 > 0:40:06- Obviously Aled and Roy - impressed me a lot.
0:40:06 > 0:40:09- What were the qualities - that you saw in Roy...
0:40:09 > 0:40:12- ..that attracted you to breed?
0:40:13 > 0:40:15- There was a lot of them that day.
0:40:15 > 0:40:19- He ran so well that day.
0:40:19 > 0:40:21- He was very confident.
0:40:21 > 0:40:24- He got hold of the sheep.
0:40:24 > 0:40:28- There weren't a lot wrong, so he - looked good all the way around.
0:40:29 > 0:40:33- I'm looking forward to seeing Sal - going through her paces.
0:40:33 > 0:40:37- You've learnt from the master here. - You've been for some lessons.
0:40:37 > 0:40:42- Not only do you train here - in Britain, but all over the world.
0:40:42 > 0:40:47- Yes. I go to Scandinavia, - Europe, America.
0:40:47 > 0:40:51- I've been to New Zealand too. - I've travelled quite a bit.
0:40:51 > 0:40:54- Selling your skills worldwide!
0:40:54 > 0:40:58- And individuals come to you - for training in Corwen.
0:40:58 > 0:41:00- Yes.
0:41:02 > 0:41:05- Some days, - I train three or four of them.
0:41:05 > 0:41:10- But more often than not, - I offer one-to-one training.
0:41:15 > 0:41:17- HE WHISTLES
0:41:24 > 0:41:26- There she goes.
0:41:26 > 0:41:28- That one whistle...
0:41:28 > 0:41:30- That one whistle...- - That was his whistle.
0:41:30 > 0:41:32- She gives them plenty of space.
0:41:33 > 0:41:36- You don't want the dog - to go at them straightaway.
0:41:36 > 0:41:39- How does she know how far to go?
0:41:39 > 0:41:42- It's instinctive.
0:41:42 > 0:41:46- But you can also train them - to spread out wide.
0:41:47 > 0:41:49- HE WHISTLES
0:41:53 > 0:41:57- That whistle tells her to come down.
0:41:59 > 0:42:01- She's slowing down.
0:42:01 > 0:42:04- That whistle tells her - to go to the right.
0:42:05 > 0:42:09- That whistle tells her to go - forward. David whistles quietly.
0:42:09 > 0:42:11- Yes, he does.
0:42:12 > 0:42:14- The majority tend to shout too much.
0:42:14 > 0:42:16- The majority tend to shout too much.- - He hasn't shouted once.
0:42:21 > 0:42:23- How do you think Sal's doing?
0:42:23 > 0:42:26- How do you think Sal's doing?- - She's working well. She's agile.
0:42:27 > 0:42:29- She has a lot of flair.
0:42:31 > 0:42:34- To tell the truth, - I've seen her do no wrong.
0:42:35 > 0:42:37- She's very good.
0:42:37 > 0:42:38- Good breeding.
0:42:38 > 0:42:40- Good breeding.- - Definitely.
0:42:40 > 0:42:45- I loved watching One Man And His Dog - on a Sunday afternoon years ago.
0:42:45 > 0:42:48- I enjoy watching a master at work.
0:42:48 > 0:42:52- The two are experts in their field - and are internationally acclaimed.
0:42:53 > 0:42:55- She's working really well.
0:42:55 > 0:42:58- I tell you what I would do.
0:42:58 > 0:43:01- When you're shedding...
0:43:01 > 0:43:03- ..rather than call her in...
0:43:04 > 0:43:06- ..when the gap is there...
0:43:06 > 0:43:10- ..get her to cover - and stop her coming in.
0:43:10 > 0:43:14- She's got to realize - that if there is a gap...
0:43:14 > 0:43:17- ..unless you ask her, - she's not to come in.
0:43:17 > 0:43:20- It's happened to me - a couple of times.
0:43:20 > 0:43:23- What I want you to do - is to just go forward.
0:43:23 > 0:43:26- Balance yourself - away from the sheep.
0:43:26 > 0:43:29- Get her to flank like a mushroom.
0:43:29 > 0:43:32- Come by, away, - and you've got to move as well.
0:43:32 > 0:43:34- If you go forward...
0:43:34 > 0:43:37- Come by. Keep! Keep! Ssh!
0:43:38 > 0:43:39- That's it.
0:43:39 > 0:43:43- They make it look so easy.
0:43:43 > 0:43:47- That's why the pair regularly - represent their countries...
0:43:47 > 0:43:51- ..and why their cupboards - are full of trophies.
0:43:51 > 0:43:54- Who better to teach a novice - such as myself?
0:43:54 > 0:43:57- Every whistle is unique - to a man and his dog.
0:43:58 > 0:44:01- But I'm hoping - Sal will listen to me today.
0:44:05 > 0:44:08- What are your commands? - How do I whistle to her?
0:44:08 > 0:44:11- To send her left, it's...
0:44:13 > 0:44:15- Does it matter how I do it?
0:44:15 > 0:44:17- Does it matter how I do it?- - No, as long as it sounds right.
0:44:17 > 0:44:19- That's it. That's lie down.
0:44:19 > 0:44:22- That's left. She's gone. - She's done it.
0:44:22 > 0:44:25- She's doing it. What's right?
0:44:25 > 0:44:27- HE WHISTLES
0:44:27 > 0:44:30- That's it.
0:44:33 > 0:44:35- She went. That was me whistling!
0:44:36 > 0:44:38- She's going too.
0:44:40 > 0:44:42- Hey, Aled. She's learning.
0:44:46 > 0:44:46- Come by.
0:44:46 > 0:44:48- Come by.- - What's come by?
0:44:48 > 0:44:51- Is Left come by?
0:44:51 > 0:44:54- HE WHISTLES
0:44:54 > 0:44:56- And that's stop.
0:44:58 > 0:45:00- HE WHISTLES
0:45:00 > 0:45:02- She's going to the left.
0:45:02 > 0:45:04- HE CONTINUES WHISTLING
0:45:08 > 0:45:11- She doesn't quite get it.
0:45:11 > 0:45:13- She's a little confused.
0:45:14 > 0:45:16- A-weh!
0:45:16 > 0:45:18- A-weh!
0:45:18 > 0:45:21- I'm trying to say it in his accent. - A-weh!
0:45:21 > 0:45:23- HE WHISTLES
0:45:24 > 0:45:25- What's right?
0:45:25 > 0:45:28- What's right?- - They're intelligent.
0:45:28 > 0:45:30- She'll be confused now.
0:45:31 > 0:45:35- She's starting to realize that - someone else is handling her now.
0:45:37 > 0:45:41- How does it make you feel, seeing a - dog from your own dog's bloodline...
0:45:42 > 0:45:45- ..working here on a farm - a long way from home?
0:45:45 > 0:45:49- It's very nice. - Sal is a very good bitch.
0:45:49 > 0:45:52- She's just over three years old...
0:45:52 > 0:45:57- ..and she's already won - lots of competitions.
0:45:57 > 0:46:01- I'm looking forward - to seeing her perform in future.
0:46:01 > 0:46:02- You must be very proud.
0:46:02 > 0:46:04- You must be very proud.- - Yes, incredibly proud.
0:46:04 > 0:46:06- I wish she belonged to me!
0:46:07 > 0:46:09- HE WHISTLES
0:46:13 > 0:46:16- Although I've crossed the border - to Derbyshire...
0:46:16 > 0:46:20- ..there's something very familiar - about these mountains.
0:46:21 > 0:46:25- I've been on an interesting journey - that's taken me far and wide.
0:46:25 > 0:46:30- As technology develops further - and the world becomes smaller...
0:46:30 > 0:46:34- ..it's tempting to think - only the strongest will survive.
0:46:34 > 0:46:36- The American conglomerates...
0:46:36 > 0:46:40- ..and the vast economies - of the Far East and China.
0:46:40 > 0:46:42- But it's refreshing to see...
0:46:42 > 0:46:46- ..that there is room in this world - for them all.
0:46:46 > 0:46:49- There are individuals and companies - in Wales...
0:46:50 > 0:46:53- ..looking to export - to the four corners of the world.
0:46:53 > 0:46:55- And they're succeeding.
0:46:55 > 0:46:59- They take great pride in their - Welshness and their traditions.
0:47:00 > 0:47:04- They know that their produce - is of the highest quality...
0:47:04 > 0:47:10- ..and comes from a unique and - competitive country such as Wales.
0:47:29 > 0:47:31- S4C Subtitles by Adnod Cyf.
0:47:31 > 0:47:31- .