0:00:19 > 0:00:22This is Norwich market.
0:00:23 > 0:00:26It's a busy place that sells different goods
0:00:26 > 0:00:27from all over the world.
0:00:27 > 0:00:31But markets have been around for hundreds of years,
0:00:31 > 0:00:34and they didn't always look like they do now.
0:00:38 > 0:00:40This is how Norwich looked
0:00:40 > 0:00:42about 500 years ago.
0:00:44 > 0:00:48In those days there were no planes or trucks to transport things,
0:00:48 > 0:00:52so farmers took their own goods to market.
0:00:52 > 0:00:55We'd have had to got up incredibly early in the morning
0:00:55 > 0:01:00to harvest crops and then maybe load them into baskets to bring them in,
0:01:00 > 0:01:04maybe walking up to ten miles to get to a market.
0:01:07 > 0:01:09This is an important
0:01:09 > 0:01:14once-weekly activity or occurrence that we just have to do.
0:01:14 > 0:01:16It's how we survive.
0:01:17 > 0:01:21And this is what the market might have looked like in those days.
0:01:24 > 0:01:26Usually a market would have developed
0:01:26 > 0:01:29around a crossroad between hamlets or villages
0:01:29 > 0:01:33and people would have met there and bartered and exchanged product for product.
0:01:33 > 0:01:36I bring along a chicken, you bring along some apples,
0:01:36 > 0:01:37we can swap them.
0:01:41 > 0:01:45As a civilisation we soon learned that you didn't have to be able to
0:01:45 > 0:01:47grow and manage everything yourself,
0:01:47 > 0:01:49that you could specialise.
0:01:49 > 0:01:52Many of the peasant farmers would have more products
0:01:52 > 0:01:55than they needed to survive and feed their family,
0:01:55 > 0:01:57so the excess they could sell or exchange.
0:02:02 > 0:02:06They didn't have the same variety of food we have today,
0:02:06 > 0:02:08but some things were the same.
0:02:08 > 0:02:12Life was based totally around the seasons of the year.
0:02:12 > 0:02:13Everything was seasonal.
0:02:13 > 0:02:16Carrots were usually purple or white.
0:02:16 > 0:02:20The orange carrot doesn't come in for another few hundred years.
0:02:48 > 0:02:52The market would have been a very vibrant, colourful and smelly place,
0:02:52 > 0:02:54a lot more animals and livestock around,
0:02:54 > 0:02:57being walked to market as well.
0:02:57 > 0:03:01You certainly at the time wouldn't take meat to market pre-cut,
0:03:01 > 0:03:03you'd actually take the animal,
0:03:03 > 0:03:05and possibly slaughter it at the market as well.
0:03:05 > 0:03:07COW MOOS
0:03:07 > 0:03:12If you had an outlet perhaps to the sea,
0:03:12 > 0:03:14you're fairly close to one of the major ports
0:03:14 > 0:03:17where ships from around the Mediterranean came in,
0:03:17 > 0:03:20you could bring in all sorts of exotic products to that market
0:03:20 > 0:03:21and to that region,
0:03:21 > 0:03:24they would have come across as luxury goods.
0:03:31 > 0:03:34Markets became important places,
0:03:34 > 0:03:37which over time grew into towns.
0:03:37 > 0:03:40Other sorts of trades and shops would have soon built up
0:03:40 > 0:03:41around the market.
0:03:41 > 0:03:46We're likely to find old taverns, inns and coach houses
0:03:46 > 0:03:50where the coaches and horses would have been able to have been stabled.
0:03:50 > 0:03:54The market place will also be a place of punishment.
0:03:54 > 0:03:57THEY JEER
0:03:57 > 0:04:00A town at the time would have to have stocks or a pillory.
0:04:00 > 0:04:03- CROWD MEMBER: - Let the crows have his eyeball!
0:04:03 > 0:04:06Ultimately, the town itself builds up around the market.
0:04:31 > 0:04:35So if our farmers from the past visited Norwich market today...
0:04:37 > 0:04:41..they'd be amazed at some of the things they'd find.
0:04:59 > 0:05:02This market has been here for over 1,000 years,
0:05:02 > 0:05:05it's survived rebellions and revolts,
0:05:05 > 0:05:08plague, fires, wars, famines,
0:05:08 > 0:05:10and yet it's still here today,
0:05:10 > 0:05:12it's still as vibrant and as popular as ever.
0:05:25 > 0:05:27Although a lot of our food
0:05:27 > 0:05:30comes from all over the world, this farm in Surrey grows food
0:05:30 > 0:05:32for the nearby towns and villages.
0:05:36 > 0:05:38We have 150 acres here, we're market gardeners,
0:05:38 > 0:05:43we produce around 90 to 100 different crops every season.
0:05:55 > 0:05:59A lot of our produce gets sold through local farmers' markets
0:05:59 > 0:06:01and other local independent retailers.
0:06:02 > 0:06:05We're trying to have as short a time as possible between picking
0:06:05 > 0:06:07and when it reaches the customer,
0:06:07 > 0:06:09so we tend to pick everything today,
0:06:09 > 0:06:11for delivery first thing tomorrow morning.
0:06:11 > 0:06:14The vehicles leave any time from midnight
0:06:14 > 0:06:16almost through to about seven o'clock in the morning.
0:06:16 > 0:06:19This morning we had produce going off to various places,
0:06:19 > 0:06:22including a van going to Guildford Farmers' Market.
0:06:22 > 0:06:24That's a very local market to us.
0:06:24 > 0:06:27The idea behind farmers' markets is that everything
0:06:27 > 0:06:31must come from within a 50-mile radius of the market itself.
0:06:31 > 0:06:38It takes about ten minutes, about five or six miles, to Guildford.
0:07:07 > 0:07:12Guildford Farmers' Market sells a lot of locally grown food.
0:07:12 > 0:07:16We're selling basically fresh vegetables and baby salad leaves.
0:07:16 > 0:07:20There's beetroots, carrots, purple sprouting broccoli,
0:07:20 > 0:07:26pumpkin, squashes, kale, rainbow chard,
0:07:26 > 0:07:28and it's all seasonal produce.
0:07:28 > 0:07:30That's £6.30, please.
0:07:31 > 0:07:32Thank you.
0:07:33 > 0:07:35The carrots have sold very well,
0:07:35 > 0:07:39and the beetroots, the mixed baby salad leaf,
0:07:39 > 0:07:42and we've sold a lot of squashes as well.
0:07:57 > 0:07:59Here in Leicester market,
0:07:59 > 0:08:03many of the stalls sell food from all over the world.
0:08:03 > 0:08:06Obviously try and encourage English local farmers, English produce,
0:08:06 > 0:08:08but at the moment it's difficult.
0:08:08 > 0:08:12The majority of the stuff at the moment's coming from Spain.
0:08:15 > 0:08:17Bananas from Costa Rica...
0:08:20 > 0:08:23..pomegranates from Egypt,
0:08:23 > 0:08:25kiwi from New Zealand.
0:08:30 > 0:08:32Satsumas, pears - English,
0:08:32 > 0:08:34and Royal Gala from France.
0:09:00 > 0:09:03We've been specialising in Caribbean food for nine years now.
0:09:03 > 0:09:06We've got plantains, which you fry,
0:09:06 > 0:09:09um, the yellow ones are more ready to fry,
0:09:09 > 0:09:10lady fingers...
0:09:14 > 0:09:15We've got soursop.
0:09:20 > 0:09:23We've got breadfruit, which comes from Mauritius...
0:09:29 > 0:09:31..apple bananas...
0:09:33 > 0:09:35..which are small baby bananas.
0:09:35 > 0:09:37They're absolutely sweet.
0:09:37 > 0:09:39When they ripen,
0:09:39 > 0:09:42they taste of apples.
0:09:55 > 0:09:58COCK CROWS
0:10:03 > 0:10:05It's early in the morning,
0:10:05 > 0:10:08and this farmer is taking his cattle to market,
0:10:08 > 0:10:11- so there's plenty to do. - COW MOOS
0:11:51 > 0:11:53..5! 2-5, 2-5, 2-5,
0:11:53 > 0:11:552-10, 15, 15, 15, 15, 20...
0:11:55 > 0:11:57AUCTIONEER CONTINUES
0:12:05 > 0:12:10..4, 24, 6, 26, 26 bid, 2, 28, 30 bid...
0:12:10 > 0:12:11AUCTIONEER CONTINUES
0:12:59 > 0:13:02In this craft market near Wimbledon in London,
0:13:02 > 0:13:04they sell everything from jewellery,
0:13:04 > 0:13:07to toys, to pottery.
0:13:09 > 0:13:10'I'm Stephen Llewellyn,
0:13:10 > 0:13:14'I'm the potter here at Merton Abbey Mills,'
0:13:14 > 0:13:17I've been potting for 35 years,
0:13:17 > 0:13:20and in that time I've probably made something like
0:13:20 > 0:13:21half a million pots.
0:13:31 > 0:13:34You just put the clay on the wheel,
0:13:34 > 0:13:38you have to work the clay to make sure it's smooth and even
0:13:38 > 0:13:42and properly centred, otherwise you'll end up with a very wobbly pot,
0:13:42 > 0:13:44and then, using plenty of water,
0:13:44 > 0:13:48you're very slowly and gradually squeezing the clay
0:13:48 > 0:13:52to thin it out to whatever shape you might want to make.
0:13:53 > 0:13:55MUSIC DROWNS SPEECH
0:14:11 > 0:14:13Mine turned into a snail!
0:14:32 > 0:14:35You can make, obviously, plates,
0:14:35 > 0:14:37which are very thin and flat,
0:14:37 > 0:14:39you can make vases, which are tall and thin,
0:14:39 > 0:14:43you can make flowerpots, jugs, mugs, bowls,
0:14:43 > 0:14:45whatever you want.
0:14:45 > 0:14:49I suppose you're really only limited by your imagination.
0:14:59 > 0:15:03Another market stall makes and sells hand-painted glass.
0:15:05 > 0:15:08I'm Julie Childs and I'm a glass artist.
0:15:08 > 0:15:11I hand-paint glass gifts and sell at Norwich market
0:15:11 > 0:15:14and to other shops all round the country.
0:15:52 > 0:15:56I get most of my inspiration from architecture -
0:15:56 > 0:15:59historic properties, cathedrals, that kind of thing -
0:15:59 > 0:16:04nature, flowers and also whatever's in fashion at the moment.
0:16:06 > 0:16:08I mix all the ideas together
0:16:08 > 0:16:11to create the effect that you might see here.
0:16:18 > 0:16:23I would say that the creative process evolves from practice,
0:16:23 > 0:16:25so you just keep trying new ideas,
0:16:25 > 0:16:27not be afraid to try new ideas.
0:16:27 > 0:16:30You can have your set pieces that you know work,
0:16:30 > 0:16:33but always branch out and think of something new.
0:16:49 > 0:16:52This stall makes soft-toy monsters...
0:16:52 > 0:16:54out of socks?!
0:16:55 > 0:16:59Hello, I'm Gerri and I have a craft stall at Merton Abbey Mills market.
0:17:00 > 0:17:02A sock monster is just a sock
0:17:02 > 0:17:05made into a funky, weird creature, like an alien.
0:17:06 > 0:17:10To make a sock monster you just get a sock, you lay it out flat,
0:17:10 > 0:17:12so that the heel is on the front of the sock,
0:17:12 > 0:17:14as that's going to be the mouth.
0:17:14 > 0:17:15You snip across the top,
0:17:15 > 0:17:18about two inches down the toe of the sock,
0:17:18 > 0:17:20and that will become the arms.
0:17:22 > 0:17:26Now you put a two-inch cut down the top of the sock from the toe,
0:17:26 > 0:17:28and again at the bottom -
0:17:28 > 0:17:31the bottom will be the legs and the top one will be the ears.
0:17:46 > 0:17:49You sew round all the edges,
0:17:49 > 0:17:50except for one of the feet,
0:17:50 > 0:17:53cos you're going to put the stuffing in there.
0:17:57 > 0:17:59So then you turn the whole thing inside out again.
0:18:01 > 0:18:04You put the stuffing in, draw it up through the leg
0:18:04 > 0:18:07until it's all filled up, his ears and everything...
0:18:17 > 0:18:19Then you can decorate him any way you like.
0:18:19 > 0:18:21You can get buttons for eyes,
0:18:21 > 0:18:23three buttons if you want him to have three eyes,
0:18:23 > 0:18:27one big button if you want a big alien, or anything you like.
0:18:28 > 0:18:31You could have a red tongue hanging out
0:18:31 > 0:18:32or some big white buck teeth.
0:18:32 > 0:18:36Just basically have fun and make it your own, your very own creation.
0:18:48 > 0:18:51Everything we eat can be split into different food groups,
0:18:51 > 0:18:55and a market is a great place to see them all.
0:18:57 > 0:18:59Here's some meat and fish.
0:19:01 > 0:19:04My name's Nathan Shaw, I'm a butcher in Leicester market.
0:19:04 > 0:19:06We sell a range of meats,
0:19:06 > 0:19:10lamb, pork, beef, chicken,
0:19:10 > 0:19:13and we make our own sausages on the premises.
0:19:14 > 0:19:17These are all fruit and vegetables.
0:19:17 > 0:19:20Going round the corner you've got satsumas and plums,
0:19:20 > 0:19:22again pomegranates, but smaller.
0:19:22 > 0:19:26And then it's just a mirror image of what the side is,
0:19:26 > 0:19:27it's satsumas, pears - English,
0:19:27 > 0:19:30and Royal Gala from France.
0:19:34 > 0:19:35We've got tomatoes here,
0:19:35 > 0:19:37this is the salad side,
0:19:37 > 0:19:39cucumbers, spring onions, peppers,
0:19:39 > 0:19:42courgettes, aubergine, carrot.
0:19:42 > 0:19:45All the way round the side we've got veg - broccoli, potato,
0:19:45 > 0:19:47red or white onions.
0:19:51 > 0:19:53This stall sells sugary sweets.
0:19:58 > 0:20:01We sell old-fashioned sweets, candyfloss, toffee apples.
0:20:01 > 0:20:03Fudge sells very good,
0:20:03 > 0:20:05candyfloss sells very good, toffee apples...
0:20:07 > 0:20:09..pear rock, that's a local thing.
0:20:09 > 0:20:11What we've got on there sells.
0:20:13 > 0:20:14The cereals group
0:20:14 > 0:20:18includes bread, as well as pasta and rice.
0:20:31 > 0:20:35And there's dairy produce such as milk, butter and cheese.
0:21:04 > 0:21:09We all know that it's good to eat fruit and vegetables,
0:21:09 > 0:21:12but did you know that we eat different parts of the plant?
0:21:19 > 0:21:20These are all roots.
0:21:25 > 0:21:29The root is the part of the plant that grows under the ground,
0:21:29 > 0:21:32and takes in water and nutrients from the soil.
0:21:33 > 0:21:36The field we're in at the moment is a field of carrots
0:21:36 > 0:21:38which were planted late in the season,
0:21:38 > 0:21:40so that we have them going into the winter.
0:21:40 > 0:21:43So the carrots, as you can see,
0:21:43 > 0:21:46they've got this very lovely green top,
0:21:46 > 0:21:50the top is the part that you would see first of all on a carrot,
0:21:50 > 0:21:53and then after that the root starts to form,
0:21:53 > 0:21:55which is all growing underneath the ground.
0:21:55 > 0:21:57That's the bit you see when you buy them
0:21:57 > 0:21:59and that's the bit that you'll eat.
0:22:04 > 0:22:06These are all leaves.
0:22:18 > 0:22:20Leaves are the green part of the plant
0:22:20 > 0:22:23that helps it make food from sunshine.
0:22:30 > 0:22:33So here we are in a field of winter cabbage.
0:22:33 > 0:22:36Cabbage is a crop that grows above ground.
0:22:36 > 0:22:40You have the roots, so as the plant is put in
0:22:40 > 0:22:42the root structure will form.
0:22:42 > 0:22:45This is where it will get all of its water, all of its nutrients from,
0:22:45 > 0:22:48it then gives rise to these outer leaves,
0:22:48 > 0:22:51and after about a month and a half it'll start to form a head,
0:22:51 > 0:22:54and the head above the ground is the part we all eat.
0:22:54 > 0:22:58So after the cabbage is cut we would discard a lot of these outer leaves,
0:22:58 > 0:23:01the ones that are there to protect...
0:23:02 > 0:23:06..this bit here which, as you can see, is a lighter green colour.
0:23:06 > 0:23:08If we cut into it...
0:23:11 > 0:23:14..you see, it's a lovely sort of milky yellow colour,
0:23:14 > 0:23:16and this bit in the centre
0:23:16 > 0:23:20is the delicious bit you want to eat with your Sunday roast.
0:23:32 > 0:23:34These are all fruit.
0:23:39 > 0:23:44The fruit is the part of the plant that contains the seeds.
0:23:45 > 0:23:49So here on Secretts Farm we grow various types of summer fruits.
0:23:49 > 0:23:52Unfortunately it's coming pretty well to the end of the season.
0:23:52 > 0:23:56Here we've got strawberries, so we're coming right to the end of these.
0:23:56 > 0:23:59The plants here, they're grown in these grow bags,
0:23:59 > 0:24:01they've been planted in early spring,
0:24:01 > 0:24:04when the plant would then start to create its foliage,
0:24:04 > 0:24:06it would also send off runners,
0:24:06 > 0:24:07which is what we can see here.
0:24:07 > 0:24:11This would create a new strawberry plant, but you take these off
0:24:11 > 0:24:15so that the plant can concentrate all its energies on producing the fruit.
0:24:34 > 0:24:37Market traders have to be good at mental maths.
0:24:37 > 0:24:39Eight plums, a pound.
0:24:39 > 0:24:40Three for a pound...
0:24:40 > 0:24:43And they have different ways of pricing their goods.
0:24:43 > 0:24:47This one sells everything by the bowl full.
0:24:47 > 0:24:49We sell most things a pound a bowl.
0:24:49 > 0:24:50We've got tomatoes here,
0:24:50 > 0:24:52this is the salad side,
0:24:52 > 0:24:54cucumbers, spring onions, peppers,
0:24:54 > 0:24:56courgettes, aubergine, carrot.
0:24:56 > 0:24:59All the way round the side we've got veg, broccoli, potato,
0:24:59 > 0:25:01red or white onions.
0:25:01 > 0:25:04So if all the bowls cost a pound,
0:25:04 > 0:25:06how much does each item cost?
0:25:52 > 0:25:54On this potato farm in Norfolk,
0:25:54 > 0:25:56the farmer needs to know
0:25:56 > 0:25:58how much money he'll make selling his potatoes.
0:26:06 > 0:26:09We grow about 150 acres of potatoes under our own name,
0:26:09 > 0:26:12and we also harvest for our neighbour 80 acres,
0:26:12 > 0:26:14so in total about 230 acres.
0:26:17 > 0:26:22Generally, our fields would generate between 20 and 30 tonnes to the acre.
0:26:48 > 0:26:52Early in the season, when conditions are good,
0:26:52 > 0:26:54we can do about 300 tonnes a day.
0:26:57 > 0:27:01When conditions get wet and soggy, and we're starting to fight the land
0:27:01 > 0:27:03to get the potatoes up like now,
0:27:03 > 0:27:05we're doing about 60 or 70 tonnes a day.
0:27:22 > 0:27:24Prices fluctuate every year.
0:27:24 > 0:27:26Generally, last year for example,
0:27:26 > 0:27:28we were getting 5p a kilo off the fields,
0:27:28 > 0:27:31this year we're about 10p a kilo off the fields
0:27:31 > 0:27:35and for us to make it work properly we'll be happy with about 15.
0:27:50 > 0:27:52Stephen Llewellyn makes his living
0:27:52 > 0:27:54making pots at a London craft market.
0:27:58 > 0:28:01If you take, say, a mug which you might sell for £5
0:28:01 > 0:28:03or something like that,
0:28:03 > 0:28:09the clay would probably only cost you something like 20 pence.
0:28:09 > 0:28:13If you add the firing costs and all the other things like that,
0:28:13 > 0:28:16it probably doesn't even add up to 50 pence,
0:28:16 > 0:28:20so providing you can work quickly and efficiently,
0:28:20 > 0:28:23you can make a reasonable living out of it.
0:28:23 > 0:28:26During the course of the average working day,
0:28:26 > 0:28:31I would throw maybe 150 to 200 pots.
0:28:50 > 0:28:53Subtitling by Red Bee Media Ltd.
0:28:53 > 0:28:56Email subtitling@bbc.co.uk