0:00:03 > 0:00:05We're travelling across the UK on a mission.
0:00:05 > 0:00:07All over the country, our heritage is at risk.
0:00:07 > 0:00:11Ancient buildings and monuments are under threat of demolition.
0:00:11 > 0:00:14Valuable arts and crafts are on the brink of extinction
0:00:14 > 0:00:18and our rich industrial heritage is disappearing fast.
0:00:18 > 0:00:23We're scouring town and country, in search of the nation's unsung heroes
0:00:23 > 0:00:27determined not to let our heritage become a thing of the past.
0:00:27 > 0:00:31Today, I get pointed in the right direction
0:00:31 > 0:00:34at one of the last fingerpost works in the country.
0:00:34 > 0:00:39And we get a glimpse of the grandeur soon to be reinstated in the heart of Buxton.
0:00:39 > 0:00:43Ha-ha! Ooh!
0:00:43 > 0:00:45On this journey, we're uncovering
0:00:45 > 0:00:47the hidden treasures of our country,
0:00:47 > 0:00:50treasures that are certainly worth fighting for.
0:00:50 > 0:00:54And meeting heritage heroes saving Britain at risk.
0:01:14 > 0:01:16So here we are, Jules,
0:01:16 > 0:01:18on the final leg of our journey
0:01:18 > 0:01:20down and around the Pennines.
0:01:20 > 0:01:22I have to say, John,
0:01:22 > 0:01:23it's really flown by, hasn't it?
0:01:23 > 0:01:26We've been through several maps, lots of bags of sweets,
0:01:26 > 0:01:28lots of flasks of tea,
0:01:28 > 0:01:33and today, as you say, the last bit of this particular leg,
0:01:33 > 0:01:39starting in the Peak District and heading down towards Worksop area.
0:01:41 > 0:01:43This week's trail started in Northumberland,
0:01:43 > 0:01:45in the north Pennines.
0:01:45 > 0:01:46We then headed south,
0:01:46 > 0:01:50through the towns and villages of Yorkshire and Lancashire,
0:01:50 > 0:01:53and we end in the beautiful county of Derbyshire.
0:01:59 > 0:02:01Using the Pennines as a rough guide,
0:02:01 > 0:02:03we are meeting the heritage heroes
0:02:03 > 0:02:05working hard behind the scenes
0:02:05 > 0:02:08to keep their county's history intact,
0:02:08 > 0:02:11but our first task is to find them.
0:02:13 > 0:02:16Well, here we are, another roundabout, Jules.
0:02:16 > 0:02:21Another load of signs, John, so many signs where, frankly,
0:02:21 > 0:02:22they just don't need to be.
0:02:22 > 0:02:24Yeah, they do spoil the countryside, don't they?
0:02:24 > 0:02:29- I think they really do, they litter the verges. So much of this stuff is absolutely unnecessary.- Yeah.
0:02:29 > 0:02:32The ones I don't mind are the really useful ones that tell you where,
0:02:32 > 0:02:37- say footpaths are, or country boundaries are, or rivers are.- Yes.
0:02:37 > 0:02:39Those are great because you learn something about the landscape.
0:02:40 > 0:02:47In the mid-1700s, fingerposts helped stagecoaches keep to a timetable.
0:02:47 > 0:02:50By the 20th century, both the AA and the RAC
0:02:50 > 0:02:54were using signs to inform motorists of destinations and distances.
0:02:54 > 0:02:59But by the 1960s, they were being replaced with new standardised signs.
0:02:59 > 0:03:02Today, English Heritage believes traditional fingerposts
0:03:02 > 0:03:05are as important as the environment in which they sit,
0:03:05 > 0:03:08and a company near Buxton is working with them
0:03:08 > 0:03:11to put fingerposts back on the map.
0:03:11 > 0:03:16Here's a fingerpost leading me to a firm that's one of the few remaining ones
0:03:16 > 0:03:20still making good old-fashioned fingerposts.
0:03:25 > 0:03:27- Hello.- Hello.
0:03:27 > 0:03:29And here are some fingerposts almost ready to be put up,
0:03:29 > 0:03:31by the look of it.
0:03:31 > 0:03:32- You must be Ted?- I am.
0:03:32 > 0:03:35What's the demand for these these days?
0:03:35 > 0:03:38It's still steady. Not everybody wants plastic,
0:03:38 > 0:03:41not everybody wants stainless steel.
0:03:41 > 0:03:45A lot of people like signs to be in traditional forms.
0:03:45 > 0:03:49What metal are they made from these days?
0:03:49 > 0:03:52It's an aluminium and silicone alloy.
0:03:52 > 0:03:56The silicone gives it its strength, basically.
0:03:56 > 0:03:58Can you show me how this whole thing works?
0:03:58 > 0:04:00Yeah, we'll go right through it, stage by stage,
0:04:00 > 0:04:03because this is the finishing stage.
0:04:03 > 0:04:06- So if you want to come through, we'll go and have a...- Right.
0:04:07 > 0:04:12The first part of the process is to carefully place the letters onto a board.
0:04:12 > 0:04:15This creates the relief, from which a mould is then made.
0:04:17 > 0:04:20Not easy, is it?
0:04:20 > 0:04:21I need to glue it first.
0:04:21 > 0:04:23Oh, you'd glue it first, yeah.
0:04:25 > 0:04:27We're on now to the second stage of the process,
0:04:27 > 0:04:31- and I've got a rather larger board here which I'm going to hand over to Steve in the foundry.- Thank you.
0:04:31 > 0:04:33What happens now then, Steve?
0:04:33 > 0:04:36We put this, basically, in the box
0:04:36 > 0:04:41and then we take this... what we call parting powder,
0:04:41 > 0:04:43and just gently shake it on
0:04:43 > 0:04:47to stop the sand adhering to the board.
0:04:47 > 0:04:51Then, start the sand flowing...
0:04:52 > 0:04:57..gradually take the box up and down.
0:04:58 > 0:05:02'The sand mixture is then poured in to either side of the mould.'
0:05:03 > 0:05:06- It's a bit wet, isn't it, the sand? - Yes.
0:05:06 > 0:05:11- It's the acid and resin that's in it that forms it to go hard.- Right.
0:05:11 > 0:05:15Then, you just level the sand up to the top, like that.
0:05:15 > 0:05:19- Yeah. Nice feeling through your fingers, isn't it?- It is, yes.
0:05:19 > 0:05:22- You get paid for doing this, Steve! - Oh, yeah.
0:05:22 > 0:05:25Not enough though, John, not enough.
0:05:25 > 0:05:28- This is the strickle that you just...- The strickle?
0:05:28 > 0:05:30That's a lovely word, isn't it? What do we do with this?
0:05:30 > 0:05:34- You just tamp it down.- What, like that?- All the way up. Yeah.
0:05:34 > 0:05:38- Has that got to be OK? - Have you done this before?- No.
0:05:38 > 0:05:39You have, haven't you?
0:05:39 > 0:05:43Then gradually, you take it off the top.
0:05:43 > 0:05:46It's marked on the box.
0:05:46 > 0:05:47A hole is then made
0:05:47 > 0:05:49so that the liquid metal
0:05:49 > 0:05:50can be poured into the mould.
0:05:52 > 0:05:57Once set, both sides of the mould are put together.
0:05:57 > 0:06:00- Take this back, and if you... - Goodness me, look at that.
0:06:00 > 0:06:02Gradually slide it down...
0:06:02 > 0:06:04Aluminium bars are then melted down,
0:06:04 > 0:06:07before being poured into the mould.
0:06:07 > 0:06:09- There you go.- And another one?
0:06:09 > 0:06:11And another one. That's it.
0:06:11 > 0:06:16- That's pretty hot.- That is pretty hot, that is 800 degrees.
0:06:16 > 0:06:21How do you get that red hot liquid aluminium onto the mould there?
0:06:21 > 0:06:24Well, we use what we call a spoon, which...
0:06:24 > 0:06:25Some spoon, that.
0:06:25 > 0:06:26A big spoon, yeah.
0:06:26 > 0:06:30- It looks beautiful, it's a lovely colour, isn't it?- Yeah.
0:06:30 > 0:06:33Then we take it over here.
0:06:33 > 0:06:36That must be heavy.
0:06:36 > 0:06:37Oh, it is heavy.
0:06:37 > 0:06:39Make sure you don't spill any.
0:06:39 > 0:06:44Oh, you've created a little funnel to pour it down into the hole.
0:06:44 > 0:06:46Then gradually, you pour it in.
0:06:46 > 0:06:47Fine eye for this.
0:06:47 > 0:06:51'Once the molten metal has cooled and set,
0:06:51 > 0:06:52'the two halves of the sand mould
0:06:52 > 0:06:55'are broken away to reveal a fingerpost.'
0:06:56 > 0:06:58There we go, there's the...
0:06:58 > 0:07:01- Oh, yeah.- That's the finished... - That is it.
0:07:01 > 0:07:05'It will then go on to be primed and painted by hand.'
0:07:09 > 0:07:12- This is going, I think, to Oswestry? - Oswestry, yes.
0:07:12 > 0:07:14So whenever I am in Oswestry, I will look for that sign and say,
0:07:14 > 0:07:16"I saw that being made."
0:07:24 > 0:07:28Our heritage trail is now taking us out into the Derbyshire countryside
0:07:28 > 0:07:33to learn about a skill that is used all over the UK.
0:07:33 > 0:07:36You know, the countryside wouldn't be the same, would it, Jules,
0:07:36 > 0:07:38without dry stone walls?
0:07:38 > 0:07:42I love them, I think they're a fantastic, and very ancient, practical solution
0:07:42 > 0:07:46to keeping your stock where you want it to be.
0:07:46 > 0:07:49They now, of course, form this lovely grid over the landscape,
0:07:49 > 0:07:52creating these patchwork patterns all over the place.
0:07:52 > 0:07:56They are almost like the sewing in the patchwork, aren't they?
0:07:56 > 0:07:58- Yeah, the stitches.- The stitches.
0:07:58 > 0:08:01They're lovely, but it's quite an art.
0:08:01 > 0:08:03The old boys in Wales, where I live, they've always said to me,
0:08:03 > 0:08:06"Look, when you're walling, you have to be just completely decisive.
0:08:06 > 0:08:10- "Once you've picked up a stone, put it in, make it fit."- Yeah.
0:08:16 > 0:08:19The craft of dry stone walling has been used in Britain
0:08:19 > 0:08:22since the Neolithic period.
0:08:22 > 0:08:25Used to create boundaries, keep livestock in and defend land,
0:08:25 > 0:08:28they've shaped the look of our landscape.
0:08:31 > 0:08:35But nearly 40% of the 70,000 miles of walls in England alone
0:08:35 > 0:08:37are lying derelict.
0:08:37 > 0:08:40Having already earned himself a reputation
0:08:40 > 0:08:41as one of the top wallers around,
0:08:41 > 0:08:47Matty Greenan has been working with his best friend Josh for the last two-and-a-half years.
0:08:47 > 0:08:50I fell in love with walling the first day I went.
0:08:50 > 0:08:52I remember I stood there and they gave a demonstration.
0:08:52 > 0:08:55We were sat in a classroom reading about it, then we went out
0:08:55 > 0:08:57and did some walling and I fell in love with it straightaway.
0:08:57 > 0:08:59We've had to take this piece down
0:08:59 > 0:09:02because this old tree has pushed it,
0:09:02 > 0:09:05the roots have come underneath the wall,
0:09:05 > 0:09:07pushed the foundations, basically.
0:09:07 > 0:09:09So it has pushed it over.
0:09:09 > 0:09:12The landowner's asked us to re-gap it, basically.
0:09:12 > 0:09:16So we're just going to put our foundations in,
0:09:16 > 0:09:17but move them further out,
0:09:17 > 0:09:20so there's a curve round the tree,
0:09:20 > 0:09:22so it gives it a little bit more growth, but it doesn't affect the rest of the wall.
0:09:22 > 0:09:26There's a rule when you first start walling, they tell you at college,
0:09:26 > 0:09:31that if you pick a stone up, you've got to put it in the wall.
0:09:31 > 0:09:34You soon come to learn the trick they want you to learn -
0:09:34 > 0:09:36you always pick the right stone up in the first place.
0:09:36 > 0:09:40If you think about taking four metres of wall down and rebuilding four metres,
0:09:40 > 0:09:43you're basically shifting eight ton of stone a day.
0:09:43 > 0:09:44When you get home, you're tired already,
0:09:44 > 0:09:47so you don't want to make more work for yourself.
0:09:47 > 0:09:50If you pick the right stone up in the first place, it saves you a lot of time,
0:09:50 > 0:09:53instead of picking the stone up, trying it, putting it down.
0:09:53 > 0:09:59Mattie is determined to pass on his skills to someone who is keen to learn them.
0:09:59 > 0:10:02Obviously, he's my best mate and I want someone who I can work with
0:10:02 > 0:10:04and get along with, someone I can trust.
0:10:04 > 0:10:08I always think you work better if you're just having a laugh and joke
0:10:08 > 0:10:10and a bit of singing together and stuff at work.
0:10:10 > 0:10:11You work better, like, a happy mood.
0:10:11 > 0:10:14So I had a word with Josh, Josh said he would do it
0:10:14 > 0:10:17and we've been working together ever since.
0:10:17 > 0:10:20It's nice to take someone on who's willing to learn
0:10:20 > 0:10:22and do something with me.
0:10:22 > 0:10:26Just putting it back into it, so it's not just me knowing it, it's someone else.
0:10:26 > 0:10:30Then Josh can show someone else and I can show someone else.
0:10:30 > 0:10:34I think it is a big part, to make sure that the walls are kept up.
0:10:34 > 0:10:37When you look out of your bedroom window, you see walls.
0:10:37 > 0:10:40Well, I do, out of my bedroom window, and I have all my life.
0:10:40 > 0:10:42So I think it's a big part of the countryside and it should be kept.
0:10:44 > 0:10:47I think we've always been outdoor people, haven't we?
0:10:47 > 0:10:49Even when we were younger, we were always out,
0:10:49 > 0:10:52always doing something, whether it would be treehouses, or...
0:10:52 > 0:10:55There's not much to do, you find your own entertainment, which is good.
0:10:55 > 0:10:59When you're a kid, you don't think it's good when everyone is going swimming and ice-skating,
0:10:59 > 0:11:02cinema, we've got find our own entertainment,
0:11:02 > 0:11:03but it's better now, later in life,
0:11:03 > 0:11:06because you learnt to use your imagination a bit more,
0:11:06 > 0:11:07and build things, stuff like that.
0:11:07 > 0:11:11- Couldn't put it better myself. - No, I know.
0:11:14 > 0:11:18We're making our way through the beautiful Derbyshire countryside
0:11:18 > 0:11:22to one of the highest towns in England.
0:11:23 > 0:11:25Well, the big question, Jules, now,
0:11:25 > 0:11:27where are we going to stay tonight?
0:11:27 > 0:11:30- I think Buxton.- Yeah, the heart of
0:11:30 > 0:11:31the Peak District, good idea.
0:11:31 > 0:11:32It's THE town in the Peak District,
0:11:32 > 0:11:34and absolutely beautiful.
0:11:34 > 0:11:35Lots of hotels there.
0:11:35 > 0:11:40Nice old spa town, full of some lovely old Victorian beauties.
0:11:40 > 0:11:43So we should have plenty of choice in there.
0:11:43 > 0:11:46Any particular hotel that you can think of?
0:11:46 > 0:11:50There is one, yeah, there is one I would definitely recommend a look at.
0:11:50 > 0:11:52Is it in the budget?
0:11:52 > 0:11:56Not really. You'll see why when we get there.
0:11:56 > 0:11:58How much would it cost us to stay there tonight, then?
0:12:00 > 0:12:0230 million-plus.
0:12:02 > 0:12:03- Really?!- Yeah.
0:12:05 > 0:12:08It will all make sense when we get there, John.
0:12:13 > 0:12:15This is just lovely, isn't it, John, the way it opens up?
0:12:15 > 0:12:17Look at this, can you see on the left?
0:12:17 > 0:12:20This is where we're heading.
0:12:27 > 0:12:28In around 70 AD,
0:12:28 > 0:12:33the Romans discovered Buxton's underground thermal springs.
0:12:33 > 0:12:35Over the centuries that followed,
0:12:35 > 0:12:39the town became a place of pilgrimage, as people flocked there to take the waters,
0:12:39 > 0:12:42which were thought to have healing powers.
0:12:44 > 0:12:47In the 18th century, the fifth Duke of Devonshire built The Crescent,
0:12:47 > 0:12:50to rival the famous one in the spa town of Bath,
0:12:50 > 0:12:54offering the gentry a fine place to stay and relax.
0:12:54 > 0:12:56Sadly, its popularity dwindled
0:12:56 > 0:13:00and in the '70s, it was bought by the local council.
0:13:00 > 0:13:05The Crescent really was the forerunner of the modern luxury hotel as we know it.
0:13:05 > 0:13:07Thankfully, plans have been developed to renovate The Crescent
0:13:07 > 0:13:12and spa as a hotel, with public access to the thermal baths.
0:13:13 > 0:13:14And while they are waiting,
0:13:14 > 0:13:17the locals can still enjoy the free water.
0:13:17 > 0:13:20Well, this must be the famous Buxton water.
0:13:20 > 0:13:22"A well of living waters," it says.
0:13:22 > 0:13:24- Join the queue, shall we?- Hello, sir, how are you?- Hello, there.
0:13:24 > 0:13:27- Clearly a connoisseur, is it any good?- It is, it's very nice, yes.
0:13:27 > 0:13:29Go on, John.
0:13:29 > 0:13:32It must be, how many bottles are you going to fill?!
0:13:32 > 0:13:35- Do you do this every day? - Not every day, no.
0:13:35 > 0:13:37- Do you empty the gin first?- Yes.
0:13:37 > 0:13:40I see you are using gin bottles, what happened to all the gin?
0:13:40 > 0:13:43Oh, well, you know!
0:13:43 > 0:13:45- I'm going to try it. - Let's have a go.
0:13:45 > 0:13:48- This is Buxton water without a label on it.- Yes.
0:13:48 > 0:13:51- Do you come down here quite regularly?- About once a month.
0:13:51 > 0:13:53- Something like that.- It's warm. - Yes, it is.- It is.
0:13:53 > 0:13:55Very warm, why is that?
0:13:55 > 0:13:57Well, it's straight out of the spring, I suppose,
0:13:57 > 0:13:59it's not had anything done to it, has it?
0:13:59 > 0:14:02- Volcanic activity, John.- Yes. - Very nice.
0:14:06 > 0:14:08- The baths.- The mineral baths.
0:14:08 > 0:14:13That's where people used to take the plunge, presumably. Angela, hello.
0:14:13 > 0:14:14'Local resident Angela
0:14:14 > 0:14:17'has fond memories of The Crescent's thermal baths.'
0:14:17 > 0:14:20You used to go for a plunge in there?
0:14:20 > 0:14:21I did, indeed, yes.
0:14:21 > 0:14:25As a child, my friend and I, we learnt to swim there in these baths.
0:14:25 > 0:14:27There was actually three pools
0:14:27 > 0:14:30and the middle pool was a really spooky pool,
0:14:30 > 0:14:33and when we felt very brave, we'd go into that.
0:14:33 > 0:14:34Why was it spooky?
0:14:34 > 0:14:38It was spooky because it was very dark, very deep, very cold,
0:14:38 > 0:14:41and that's why nobody ever wanted to go in it.
0:14:41 > 0:14:43As I say, when we felt brave, we used to go in there.
0:14:43 > 0:14:45What about the other one?
0:14:45 > 0:14:47The other one was like the big family pool,
0:14:47 > 0:14:49that's where most people actually went to swim.
0:14:49 > 0:14:52Was this really the centre of town activity,
0:14:52 > 0:14:54social activity, did everybody come and use this?
0:14:54 > 0:14:58Yes, well, this was the main pool of Buxton before they built the new swimming pool
0:14:58 > 0:15:00in the Pavilion Gardens.
0:15:00 > 0:15:01So this was really like
0:15:01 > 0:15:04Buxton's Mecca here, where everything happened.
0:15:05 > 0:15:09'Despite it being run down, many original 18th-century features remain
0:15:09 > 0:15:14'and soon, work will be under way to return them to full working order.
0:15:14 > 0:15:16'The public here in Buxton
0:15:16 > 0:15:19'have been desperate to see The Crescent and its baths restored.'
0:15:19 > 0:15:22This is called the plunge pool...
0:15:22 > 0:15:26'Local councillor Richard Tuffrey has been heavily involved in fundraising
0:15:26 > 0:15:32'to have The Crescent reinstated as a luxury spa, for the people of Buxton and beyond.'
0:15:32 > 0:15:36- Oh, crikey.- How about that?- Wow.
0:15:36 > 0:15:39I wasn't expecting that, I have to say.
0:15:39 > 0:15:41This is the original main pool, is it?
0:15:41 > 0:15:44Well, the water comes out of the ground,
0:15:44 > 0:15:47it then goes into the gentlemen's first-class pool.
0:15:47 > 0:15:49- Can I walk down there?- You can.
0:15:49 > 0:15:52From there, it goes into the gentlemen's second-class pool,
0:15:52 > 0:15:54and then it goes into the ladies' pool.
0:15:54 > 0:15:57- It's the way the Victorians managed things.- Is this the ladies' pool?
0:15:57 > 0:16:01This is the ladies' pool. But, as you can see, they've got by far the best space.
0:16:01 > 0:16:05Come on, it's not a great picture, is it, really?
0:16:05 > 0:16:08- It's been here a long time. - That's lovely, isn't it?
0:16:08 > 0:16:11That's a wonderful feature to have above it, this natural light.
0:16:11 > 0:16:15That's right. And this window above us will be raised up a level,
0:16:15 > 0:16:19so there will be an extra floor where people can look on a gallery and look down into people swimming.
0:16:19 > 0:16:22Oh, I see, so like a balcony, effectively?
0:16:22 > 0:16:24- Yeah.- Brilliant.
0:16:24 > 0:16:28- Let me show you some of the other parts.- Yeah, do.
0:16:28 > 0:16:32Now, this is the gentlemen's second-class pool.
0:16:32 > 0:16:34Ah, into the boys' room.
0:16:34 > 0:16:35Into the boys' room, yeah.
0:16:35 > 0:16:38I think some people used to know this as the darkroom,
0:16:38 > 0:16:39or the spook room.
0:16:39 > 0:16:43People were still swimming in this until 1972.
0:16:43 > 0:16:45The lady we met outside, Angela,
0:16:45 > 0:16:48who remembers coming in here as a teenage girl, she called this the spooky pool.
0:16:48 > 0:16:49That's the one.
0:16:49 > 0:16:52You can see why, there's absolutely no light in here, is there?
0:16:52 > 0:16:55- Absolutely.- When are you hoping, you know, to turn this around by?
0:16:55 > 0:17:00This is a massive project, what are the kind of figures and timescales?
0:17:00 > 0:17:01It's a £35 million project
0:17:01 > 0:17:05and it's going to take something in the order of two years to complete.
0:17:05 > 0:17:08So we are all hoping that it will be finished by 2014.
0:17:08 > 0:17:11I've known this building for years, in this condition and in this state,
0:17:11 > 0:17:16and to see this all fully repaired and refurbished and back in use,
0:17:16 > 0:17:17it will be just fantastic.
0:17:17 > 0:17:19I think the whole town is going to be queuing around the block.
0:17:19 > 0:17:21I think you're right, yes.
0:17:23 > 0:17:27This multi-million pound project won't just see the baths restored,
0:17:27 > 0:17:29but the entire building.
0:17:29 > 0:17:31It's time to have a look inside.
0:17:31 > 0:17:33It's lovely, isn't it, this?
0:17:33 > 0:17:36You get a real sense of the scale of these rooms, but also,
0:17:36 > 0:17:39the kind of work that has got to be done, look at the ceiling.
0:17:39 > 0:17:43- Yeah. That '60s chandelier is going to have to go, isn't it?- Yes.
0:17:43 > 0:17:45These wall lights and this awful wallpaper.
0:17:45 > 0:17:49It's all an interior designer's dream, this, isn't it?
0:17:49 > 0:17:51Oh, so many original features to play with.
0:17:51 > 0:17:53That wonderful arched door, I wonder what's behind that?
0:17:55 > 0:17:59- Beautiful door, John, isn't it? - Isn't it?- Look at that.
0:18:00 > 0:18:04- Ha-ha! Ooh! Oh, come on! - This must be the ballroom.
0:18:04 > 0:18:07- This is fabulous, isn't it?- Yeah.
0:18:07 > 0:18:10And still in quite beautiful condition up there.
0:18:10 > 0:18:15- Look at the floor, John, imagine how many feet have skipped the light fandango across here.- Yeah.
0:18:15 > 0:18:18- Everything from tea dances to formal balls, I suppose.- Yeah.
0:18:18 > 0:18:21- You could do Strictly here, couldn't you?- Strictly?
0:18:21 > 0:18:24- You're my favourite, Jules! - I'll give you ten!
0:18:27 > 0:18:32This is going to be some place, isn't it, when it's finished?
0:18:32 > 0:18:34Yes, it's extraordinary, I love it. I love it.
0:18:34 > 0:18:36- We must come back here, John...- Yes.
0:18:36 > 0:18:39..and eventually, have a night in the hotel.
0:18:39 > 0:18:41- Bring our other halves.- Yes.
0:18:41 > 0:18:43Have a waltz around.
0:18:48 > 0:18:51Our heritage trail is now taking us
0:18:51 > 0:18:53to the southernmost point of the Peak District.
0:18:56 > 0:19:00Heritage in this country is wonderfully diverse,
0:19:00 > 0:19:03from communities getting behind magnificent buildings
0:19:03 > 0:19:07to individuals passionate about preserving our woodland.
0:19:07 > 0:19:10Next up, we are going to meet a man and his family who are doing just that.
0:19:15 > 0:19:18Following the great storm of 1987,
0:19:18 > 0:19:23farmer Robert Morley was asked by an aunt to plant ten oak trees,
0:19:23 > 0:19:24by way of replacing some of those lost.
0:19:24 > 0:19:26Looking more like it.
0:19:26 > 0:19:29On hearing the news, Robert's mother then asked him
0:19:29 > 0:19:32to plant one in memory of her mother.
0:19:32 > 0:19:35Word spread, and more and more people began to ask Robert
0:19:35 > 0:19:40to plant trees to commemorate loved ones and celebrate special events.
0:19:40 > 0:19:45Since then, nearly 4,000 trees have been planted across a 30-acre site.
0:19:45 > 0:19:48The sponsor-a-tree scheme has been embraced by locals
0:19:48 > 0:19:50and people from far and wide.
0:19:51 > 0:19:57Over the generations, of course, farmers have cleared land to produce the food,
0:19:57 > 0:20:00and we all agree we need the food,
0:20:00 > 0:20:04but we have lost huge areas of old woodland.
0:20:04 > 0:20:08We felt it was a great opportunity
0:20:08 > 0:20:12to plant a hardwood wood
0:20:12 > 0:20:15which would be here for generations to enjoy.
0:20:16 > 0:20:19Whether ash, oak, lime or horse chestnut,
0:20:19 > 0:20:22each tree has its own story to tell.
0:20:22 > 0:20:27It gives a bit of ownership to people who live in towns
0:20:27 > 0:20:30and want to come out and enjoy the countryside.
0:20:30 > 0:20:33Instead of just visiting a park,
0:20:33 > 0:20:38they visit their tree in a bit of rural Derbyshire.
0:20:40 > 0:20:44It's something we wanted to recreate, right from day one.
0:20:45 > 0:20:48An old mature woodland,
0:20:48 > 0:20:51as there would've been in times gone by.
0:20:51 > 0:20:55As you see, the trees are really maturing now.
0:20:55 > 0:20:59It's 22 years since we started planting and, I have to say,
0:20:59 > 0:21:04it's been very gratifying for my wife and I to see the trees mature
0:21:04 > 0:21:07and grow into what we see now.
0:21:07 > 0:21:13For me, personally, coming in and spending a bit of time in amongst the trees,
0:21:13 > 0:21:17it's a real relief from real life, if you like.
0:21:19 > 0:21:23I think, when I'm on my deathbed, I shall look back
0:21:23 > 0:21:26and think, well, I've left a real good woodland
0:21:26 > 0:21:31that will carry on a long time after I've departed this life.
0:21:38 > 0:21:41For our final stop, we are heading across Derbyshire's southern border
0:21:41 > 0:21:44into the impressive Welbeck Estate.
0:21:46 > 0:21:48John, would you say you were a foodie, connoisseur?
0:21:48 > 0:21:50I don't know. I like my food,
0:21:50 > 0:21:54but I don't like all this posh food, you know?
0:21:54 > 0:21:56All this incredibly expensive,
0:21:56 > 0:21:58but very little food that's on your plate,
0:21:58 > 0:22:05artistically placed with somebody, in gravy or something, doing a little drawing round it.
0:22:05 > 0:22:07That is not for me, I like good solid food. What about you?
0:22:07 > 0:22:11I think all of us, I guess, have got a greater interest in knowing where our food comes from.
0:22:11 > 0:22:15And, as you say, as long as it is nice, good quality food
0:22:15 > 0:22:18that looks and tastes as it should,
0:22:18 > 0:22:20I think we are all up for that.
0:22:23 > 0:22:27The 15,000-acre Welbeck Estate straddles Derbyshire and Nottinghamshire
0:22:27 > 0:22:30and is a haven for foodies.
0:22:30 > 0:22:35The farm shop supports local artisan producers, who use traditional methods.
0:22:35 > 0:22:37Michael is the man with the task of sourcing
0:22:37 > 0:22:40the right goods at the right price.
0:22:40 > 0:22:42- Michael, hello, nice to see you. How are you?- Nice to see you.
0:22:42 > 0:22:45- It's smelling gorgeous in here. - It's beautiful, isn't it?
0:22:45 > 0:22:48- Isn't it? Look at that.- It's a real pleasure. Some lovely teacakes.
0:22:48 > 0:22:49- Oh, now, then!- Fresh from the bakery.
0:22:49 > 0:22:52- Might get to some of those a little bit later.- Yes, definitely.
0:22:52 > 0:22:54This is extraordinary though, isn't it?
0:22:54 > 0:22:57I get the sense that the shop and the idea behind it, I mean,
0:22:57 > 0:23:00it's a real sort of haven, if you like, for, well,
0:23:00 > 0:23:03local producers that perhaps wouldn't get a look-in with the bigger supermarkets.
0:23:03 > 0:23:05Definitely, that's the idea behind the shop.
0:23:05 > 0:23:08We opened in October 2006, and we really wanted to create something
0:23:08 > 0:23:11where people could showcase their produce.
0:23:11 > 0:23:13The estate has a lot of its own things,
0:23:13 > 0:23:16but also, some great local things from local producers.
0:23:16 > 0:23:19- So it's very exciting.- Come on, let's have a look around.
0:23:19 > 0:23:22It's not all just about local and look interesting, it's about taste as well.
0:23:22 > 0:23:24All the products have the taste.
0:23:24 > 0:23:27- We taste everything that comes into us.- Yeah.
0:23:27 > 0:23:29So you can personally vouch for everything that's on the shelf?
0:23:29 > 0:23:31- As you can tell! - THEY LAUGH
0:23:34 > 0:23:37- Well, you can't have cheese without some bread.- No, definitely not.
0:23:37 > 0:23:39You've sited the bread counter right next door.
0:23:39 > 0:23:42Yes. This is where the wonderful smell was coming from.
0:23:42 > 0:23:43Beautifully presented as well.
0:23:43 > 0:23:45I love the use of the slate.
0:23:45 > 0:23:47- It's that tactile...- It is.
0:23:47 > 0:23:49..kind of material that people just love to see.
0:23:49 > 0:23:53Definitely, it sets the bread off
0:23:53 > 0:23:54and it's less commercial.
0:23:54 > 0:23:57Half a mile up the road on the estate
0:23:57 > 0:23:59is the School Of Artisan Food.
0:24:00 > 0:24:04Established two years ago, the school not only teaches baking,
0:24:04 > 0:24:08but cheese making, brewing, butchery and preserving,
0:24:08 > 0:24:11and Jules is going to get a lesson in breadmaking.
0:24:11 > 0:24:13Ah, a scene of activity.
0:24:13 > 0:24:15- Hi, Jules, welcome. - Emmanuel, nice to see you.
0:24:15 > 0:24:19- Hi, guys, how are you? - So we're doing 200 grams of water,
0:24:19 > 0:24:22then we're just going to mix it until it just comes together.
0:24:22 > 0:24:25I was hoping this would be it, the messy bit. Look at that.
0:24:27 > 0:24:29- Take the end of it there.- Yeah.
0:24:29 > 0:24:31- Fold that to the middle.- Yeah.
0:24:31 > 0:24:35That's it, push it in. You just carry on going round and round.
0:24:35 > 0:24:38'Master baker Emmanuel Hadjiandreou, from South Africa,
0:24:38 > 0:24:42'has worked in some of Britain's best restaurants with the biggest names
0:24:42 > 0:24:45'and is passing on the centuries-old art of breadmaking.
0:24:46 > 0:24:49- So again, that's going to go on there.- Right.
0:24:49 > 0:24:51Then again, the finger thing.
0:24:51 > 0:24:53You are going to go straight inside there, like that.
0:24:53 > 0:24:55- Oh, this is fun. Right, yeah.- OK.- OK.
0:24:57 > 0:25:00Hudson can't get his finger out. OK.
0:25:00 > 0:25:03A lot of skill involved in this, as you can see.
0:25:08 > 0:25:11You made it look so easy.
0:25:11 > 0:25:13And we're going to take it round the corner.
0:25:16 > 0:25:18Oh, great stuff.
0:25:21 > 0:25:25- Crikey, it's hot in here. Are these the ovens?- Yeah.- Oh, look at those.
0:25:25 > 0:25:28Right, in you go, put that on there...
0:25:28 > 0:25:32and then we're just going to cover them with out bowls so that they don't form a skin.
0:25:32 > 0:25:33- OK.- I've got a bowl for you.
0:25:33 > 0:25:35- Got a clean bowl, OK.- Yeah.
0:25:37 > 0:25:40Just thinking about the mass-produced bread market,
0:25:40 > 0:25:43I know it's convenient and it fills the supermarkets and so forth, but
0:25:43 > 0:25:46the kind of bread that you're making must have a completely different flavour,
0:25:46 > 0:25:51completely different purpose, completely different taste.
0:25:51 > 0:25:55I think the biggest emphasis on the bread that we make,
0:25:55 > 0:25:58or the bread that I'm trying to teach people how to make, is...
0:25:58 > 0:26:01number one, as you say, flavour is the most important thing.
0:26:01 > 0:26:06I think with mass-produced bread, you find that the time factor
0:26:06 > 0:26:08is something that's taken out of the equation.
0:26:08 > 0:26:12Bread is made in such a quick way, it doesn't give it enough time
0:26:12 > 0:26:14to produce that lovely flavour.
0:26:14 > 0:26:16To really kind of mature, in a sense?
0:26:16 > 0:26:18That's exactly what it is.
0:26:18 > 0:26:21Bread is theoretically like a good wine or a good beer,
0:26:21 > 0:26:23it needs to sit there and actually mature.
0:26:23 > 0:26:25Here at the School Of Artisan Food,
0:26:25 > 0:26:28I think what we are trying to do is, again, introduce those old skills back in.
0:26:28 > 0:26:31So in an ideal world, you'd like us all, as households,
0:26:31 > 0:26:34to be self-sufficient in terms of producing bread.
0:26:34 > 0:26:40Definitely. I think, I mean, breadmaking is not only a hobby,
0:26:40 > 0:26:42I think, in my personal opinion, it should be a way of life.
0:26:42 > 0:26:45- Look at that.- It's enormous. - Nice and crusty, there.
0:26:45 > 0:26:47Oh, that lovely smell. HE TAPS THE BREAD
0:26:47 > 0:26:49What's the tapping, does that mean it's...?
0:26:49 > 0:26:51That's literally telling you that it's cooked inside.
0:26:51 > 0:26:54What you are looking for is a nice hollow sound.
0:26:54 > 0:26:55That tells you it's baked through beautifully.
0:26:55 > 0:26:58- It's done?- They're both done, we'll have a look at this one.
0:26:58 > 0:27:02Got a bit charred at the bottom, but it looks amazing, nice and crusty.
0:27:02 > 0:27:05You can also hear them crackling away.
0:27:05 > 0:27:07Actually, you can.
0:27:07 > 0:27:11And that's, literally, in bread terms, the loaves are singing,
0:27:11 > 0:27:13so they are very happy little loaves.
0:27:21 > 0:27:26- Ah, look at this.- There you go.- Look at that, fabulous. Oh, it is hot.
0:27:26 > 0:27:28Don't burn yourself.
0:27:29 > 0:27:34Mmm. That's extraordinary. It's incredibly light...
0:27:34 > 0:27:35- Yes.- ..for one thing.
0:27:35 > 0:27:38The crust is just perfect.
0:27:38 > 0:27:39Really tasty.
0:27:39 > 0:27:43Absolutely delicious, mate, and it's all organic.
0:27:43 > 0:27:47- It's all just as nature intended bread to be, isn't it?- Perfect.
0:27:47 > 0:27:50Cheers, thank you very much.
0:27:51 > 0:27:53What a great day,
0:27:53 > 0:27:57and a wonderful week we've had making our way down the Pennines.
0:27:57 > 0:28:01I really enjoyed our look around the magnificent Crescent in Buxton,
0:28:01 > 0:28:04and it was great to see such an important building
0:28:04 > 0:28:05being brought back to life.
0:28:05 > 0:28:09For me, learning how historic fingerposts are made
0:28:09 > 0:28:10was quite an eye-opener.
0:28:10 > 0:28:12Needs to be dressed a bit.
0:28:12 > 0:28:15Next time, we're starting a trip which will take us
0:28:15 > 0:28:19zigzagging down the English and Welsh border.
0:28:19 > 0:28:21We learn that things aren't always black and white
0:28:21 > 0:28:24in a traditional printworks.
0:28:24 > 0:28:26And we meet the people uncovering some flights of fancy
0:28:26 > 0:28:29in some World War One aircraft hangars.
0:28:38 > 0:28:41Subtitles by Red Bee Media Ltd