O Gymru Fach

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

O Gymru Fach - Prydain O Gymru Fach

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