:00:00. > :00:00.eating? Tonight, food writer Jay Rayner is
:00:00. > :00:08.on the road with the food police. Reports of fraud are up - so how
:00:09. > :00:11.well protected are we? There's always somebody, particularly in
:00:12. > :00:14.times of austerity, prepared to cut corners and take hard-earned money
:00:15. > :00:17.from consumers' pockets. He'll be finding out how new tests
:00:18. > :00:20.are being developed that will tell us exactly where our food comes
:00:21. > :00:23.from. Hopefully through forensics, we'll be able to look at my honey
:00:24. > :00:29.and say, yes, that honey came from Saffron Walden.
:00:30. > :00:34.And we join the restaurant bosses of the future, at the country's first
:00:35. > :00:37.hotel school, in Essex. Revealing the stories that matter
:00:38. > :00:55.closer to home, this is Inside Out East.
:00:56. > :01:05.Tonight, we are in Ely in Cambridgeshire. The Fens are often
:01:06. > :01:09.referred to as the breadbasket of the country because so much of our
:01:10. > :01:14.food is harvested from around here, but how confident can we be that the
:01:15. > :01:21.full report on our tables is what it says it is? Jay has uncovered that
:01:22. > :01:29.reports of fraud are up, and at the same time budget cuts mean fewer
:01:30. > :01:32.checks on our food. -- Jay Rayner.
:01:33. > :01:37.Spaghetti bolognese is one of the nation's favourite dishes, and what
:01:38. > :01:41.could be better than some lovely beef simmered in some extra virgin
:01:42. > :01:46.olive oil served over pasta made with free range eggs? But what if
:01:47. > :01:50.the beef is some old pony that should be racing at Kempton, and a
:01:51. > :01:54.free range eggs are captured in a cage, and the olive oil is rather
:01:55. > :01:59.less innocent than it claims? All of these items have been the subject of
:02:00. > :02:10.food fraud over the years. So how confident can we be in our food, and
:02:11. > :02:13.how can we be certain there will not be under the horse meat scandal, how
:02:14. > :02:16.can we be sure that our food does what it says on the tin?
:02:17. > :02:18.What we have seen our failings in the system, with more fraud and less
:02:19. > :02:21.testing of our food. And a report just published by the National Audit
:02:22. > :02:24.Office has underlined the problems. It says the Government failed to
:02:25. > :02:29.spot the possibility of horse being passed off as beef earlier this
:02:30. > :02:32.year. There is confusion over the role of the Food Standards Agency,
:02:33. > :02:39.and it says that detection of fraud is falling short of what we as
:02:40. > :02:43.consumers should expect. It is our local Trading Standards
:02:44. > :02:46.who are the food police on the ground doing the checks. Drastic
:02:47. > :02:56.cuts to their budgets are putting the whole system of detecting food
:02:57. > :03:01.fraud at risk. To understand the challenges Trading
:03:02. > :03:04.Standards face, I am spending the day with food enforcement Officer
:03:05. > :03:12.Ayesha Singh. We are visiting an award-winning yoghurt factory in
:03:13. > :03:17.Suffolk. 220 grams. Is the packaging only four micrograms? I thought it
:03:18. > :03:28.was 12 grams. This is the sheet they have got out. They have the wrong
:03:29. > :03:31.sheet out. You have noticed something I have
:03:32. > :03:37.not. The consumer needs to know exactly
:03:38. > :03:42.what they are getting, and what they are looking at here is a discrepancy
:03:43. > :03:46.between weights. It looks like it is just an oversight, but they have to
:03:47. > :03:51.get it right so the consumer knows what they are getting.
:03:52. > :03:53.Ayesha's team have had two successful prosecutions recently.
:03:54. > :03:59.They found out that consumers were getting ripped off by companies
:04:00. > :04:03.selling jam and source. But the problem is there are no fewer
:04:04. > :04:06.officers in England on the hunt for a dodgy food. Reports of fraud are
:04:07. > :04:11.rising. In the first six months of this year
:04:12. > :04:16.812 incidents of food fraud have been reported, and that is an in
:04:17. > :04:20.Greece -- an increase of a third. Trading Standards are also reporting
:04:21. > :04:24.an increase, and yet their budgets nationally are said to be down one
:04:25. > :04:30.side, and the number of samples sent for testing done by almost one
:04:31. > :04:35.quarter. There is a crisis in the regulatory services. We have lost a
:04:36. > :04:39.third of our inspectors, talking to colleagues recently they are
:04:40. > :04:44.expected to slash by a further 50% in some cases. In some cases
:04:45. > :04:49.throughout the UK, we will have no Trading Standards service in three
:04:50. > :04:53.years' time. With local authorities reporting cases of fraud by two
:04:54. > :04:58.thirds last year, and limited resources, Trading Standards have to
:04:59. > :05:04.try and predict problems. Back at the dairy, they are taking a sample
:05:05. > :05:07.of milk for routine testing. One sample is going to be sent off for
:05:08. > :05:13.testing, one will be retained by the business. Poor weather has meant
:05:14. > :05:17.milk yields are down this year. Dairies across the county are being
:05:18. > :05:21.tested to make sure milk is not being watered down. Recession also
:05:22. > :05:26.makes for a more attractive, so officers are very busy, and so is
:05:27. > :05:29.the Food Standards Agency. It is in overall charge of our food safety.
:05:30. > :05:34.Therefore a branch has never been busier.
:05:35. > :05:37.The FSA has been repeatedly criticised as being not fit for
:05:38. > :05:41.purpose. It was accused of acting too slowly during the horse bit
:05:42. > :05:47.scandal. So is the current system is tough enough? -- the horse meat
:05:48. > :05:52.scandal. In the prior year there were more than 90,000 samples
:05:53. > :05:56.collected. There were more than 20,000 authenticity tests. There
:05:57. > :06:00.have been several areas where we have been targeting for a number of
:06:01. > :06:05.years. So I don't think the incident was actually a wake up call, this is
:06:06. > :06:08.an area in terms of food authenticity but we have been
:06:09. > :06:13.working on for many, many years. This incident is one that has raised
:06:14. > :06:19.the public awareness about authenticity and about thinking what
:06:20. > :06:23.is in your food. But a former head of authenticity at the FSA told us
:06:24. > :06:27.we are no less well equipped to uncover fraud. Dr Mark Woolfe spent
:06:28. > :06:35.nine years in charge and he believes budget cuts are undermining the
:06:36. > :06:39.system. The FSA relied basically on local authority results, and
:06:40. > :06:42.obviously local authorities now are under financial pressure, and
:06:43. > :06:47.therefore the amount of sampling that they are doing has been quite
:06:48. > :06:51.severely reduced, so I think the whole system is really quite
:06:52. > :06:55.severely weakened. It is challenging in the current financial environment
:06:56. > :07:00.for local authorities to do the work they need to do. But the FSA has
:07:01. > :07:04.invested more in this area in the last year to boost their resources
:07:05. > :07:07.and efforts, and it is clear that the system is detecting problems,
:07:08. > :07:13.but it will be challenging in the future because the threats will keep
:07:14. > :07:18.evolving. The service is there to protect consumers will also evolve.
:07:19. > :07:23.Two weeks after our visit to the dairy, the samples have been tested.
:07:24. > :07:29.Everything was OK, but I did discover another problem in the
:07:30. > :07:32.system. The number of public testing laboratories has shrunk dramatically
:07:33. > :07:36.over the past decade, down from 20 to just nine. It is another sign
:07:37. > :07:40.that less testing of our food is taking place, but food fraud has
:07:41. > :07:43.never been left -- more attractive to criminals.
:07:44. > :07:48.And FSA report lists all the products it thinks could be have
:07:49. > :07:53.been the subject of fraud, and it is quite a list.
:07:54. > :08:00.Honey, wine, fridges, spices, olive oil, but should all testing the paid
:08:01. > :08:04.for by both public purse? What about the supermarkets, we buy all our
:08:05. > :08:07.food -- most of our fruit from them. Tesco were found to be selling
:08:08. > :08:13.products containing horse meat. -- our food.
:08:14. > :08:15.You have thousands of products in Tesco. How do you decide what to
:08:16. > :08:20.test? We hurt we take a balanced view of
:08:21. > :08:24.where the biggest risk might be that something could go wrong.
:08:25. > :08:28.We could be telling consumers there was chicken in a product, and we
:08:29. > :08:32.have to make sure it is chicken and not psyche. That is when we DNA
:08:33. > :08:38.test, and we do this test frequently. -- Turkey. Since horse
:08:39. > :08:44.meat was found in some of the products, Tesco say they now carry
:08:45. > :08:47.out eight times more DNA testing. Crystal ball moment, do you think
:08:48. > :08:54.the horse meat scandal could happen again? Our sole objective in giving
:08:55. > :08:58.our customers the best confidence we can in the products we produce is to
:08:59. > :09:03.ensure that that kind of activity, if it were there, we would catch it,
:09:04. > :09:06.and because our supply chains are shorter and we understand them
:09:07. > :09:12.better, and the testing is stronger than ever before, that that fraud
:09:13. > :09:16.should not happen again. While Tesco are confident they have
:09:17. > :09:22.learned lessons, the rest of the food surveillance system is and is
:09:23. > :09:27.-- considerable pressure. Can it cope? In my view the horse meat
:09:28. > :09:32.scandal could happen again. There is always somebody prepared to cut
:09:33. > :09:38.corners and when we are faced with a system that is creaking and is
:09:39. > :09:41.fragmented, that is an opportunity for somebody to exploit those
:09:42. > :09:46.conditions and take hard earned money from consumers' pockets.
:09:47. > :09:51.Whilst the majority of our food is safe and what it says it is, food
:09:52. > :09:55.fraud is an established crime. It is all about money, and where there is
:09:56. > :10:00.money to be made, no criminals will be attracted to food fraud. The
:10:01. > :10:06.trouble is the food system is hard to police.
:10:07. > :10:10.And if there's something you think we should be looking into here on
:10:11. > :10:14.the programme, you can send me an e-mail. Or I'm on Twitter. You're
:10:15. > :10:18.with Inside Out East here on BBC One. Coming up, things are getting
:10:19. > :10:22.hot in the kitchen, as we're with the hotel bosses of the future.
:10:23. > :10:28.Competitive? Yeah, bloody right we're competitive.
:10:29. > :10:33.There's a lot of money to be made from premium foods. Products made in
:10:34. > :10:36.a certain part of the country, or in a certain way, attract a higher
:10:37. > :10:40.price tag. But how do you know what you're buying is, say, locally
:10:41. > :10:43.produced? Criminals are making a lot of money by faking this food, and
:10:44. > :10:50.we're paying the price for it. But now science is fighting back.
:10:51. > :10:55.Thanks to recent scandals, more and more of us are preferring to buy
:10:56. > :10:58.fresh produce from local suppliers. But even with a seemingly unbroken
:10:59. > :11:05.link from the field to the shopping bag, there's still room for fraud.
:11:06. > :11:09.Now of course, this is an apple. Looks like an apple, and it tastes
:11:10. > :11:13.like an apple. And we probably choose to buy it because not only do
:11:14. > :11:22.we like a particular variety, but we also like where it comes from.
:11:23. > :11:25.But how can we be sure that the fruit we're buying comes from the
:11:26. > :11:28.Norfolk orchards, or that the meat IS from Essex farms? Now, thanks to
:11:29. > :11:31.pioneering tests developed in Norwich, we'll eventually know
:11:32. > :11:36.exactly where all of our food comes from. Alison Johnson is the
:11:37. > :11:38.scientist behind this new technology.
:11:39. > :12:01.Why has food traceability become so important?
:12:02. > :12:08.There have been a lot of high-profile cases, does what you
:12:09. > :12:15.are doing goes some way to prevent this? Yes, we are using a technique
:12:16. > :12:19.of environmental fingerprinting to determine and validate where a
:12:20. > :12:24.product was grown and where it originated. Who are you doing this
:12:25. > :12:28.work for? Ultimately everyone benefits but the main customer is
:12:29. > :12:32.three people dashed Dutch growers like these who want to make sure
:12:33. > :12:36.their product does not get time-limited, you have got
:12:37. > :12:40.processors who are using raw materials and want to be sure they
:12:41. > :12:44.are using the right product, and indeed retailers who up to date have
:12:45. > :12:50.been the victims of a lot of these food frauds. Because food has a
:12:51. > :12:55.unique fingerprint depending on where it is grown, Alison is
:12:56. > :13:03.developing tests for every sort. She travels the country to collect local
:13:04. > :13:09.samples. These form the reference database. We need to know what a
:13:10. > :13:14.local environmental footprint looks like in this area, we want to prove
:13:15. > :13:19.the provenance of genuine tomatoes. If we test these and then we have
:13:20. > :13:23.samples brought in from another source, we are able to detect
:13:24. > :13:30.whether or not they are likely to have come from here or not using
:13:31. > :13:35.these as a reference. Food forensics is leading the way in developing
:13:36. > :13:39.traceability tests. It started 18 months ago using equipment more
:13:40. > :13:42.commonly used to detect illegal drugs but now they have adapted the
:13:43. > :13:49.science to test all kinds of food and drink and I am going to see how
:13:50. > :13:54.it works. It looks like you have setup a conundrum for me. We have
:13:55. > :13:59.two sets of tomatoes, three different apples and three punnets
:14:00. > :14:03.of strawberries. Where are they from? That is the challenge for you.
:14:04. > :14:10.These look slightly bigger than these, but I have no idea. These
:14:11. > :14:16.apples look identical. They haven't got a flag on, have they? No, I
:14:17. > :14:23.guess that is the point. It is just guesswork. That is why the testing
:14:24. > :14:27.is so important. Depending on where it is grown, every plant and food
:14:28. > :14:31.will have a different pattern of something called isotopes. It is
:14:32. > :14:45.this that Alison and her team need to measure. Samples save the unique
:14:46. > :14:47.isotope can be seen. The technique is very specific to the
:14:48. > :14:54.temperature, rainfall, prevailing weather, the nutrients in the soil,
:14:55. > :14:59.the fertiliser it has been fed. So right on the coast of the prevailing
:15:00. > :15:03.weather you get the heavy isotopes. Further inland into higher altitudes
:15:04. > :15:06.you get lighter isotopes. So using that as an example, the tomato
:15:07. > :15:09.growing right down on the south-west coast will have a heavier isotopic
:15:10. > :15:13.composition than one grown in Scotland and the mountains and that
:15:14. > :15:16.is information we need to be able to determine where they come from.
:15:17. > :15:19.There is no shortage of demand for Alison's tests, she has already
:15:20. > :15:34.developed tests for some meats, fruit and veg for a leading
:15:35. > :15:37.supermarket. Now she is working on honey. Even this pure of products is
:15:38. > :15:40.susceptible to fraud. A few years ago local beekeepers had the
:15:41. > :15:43.reputation of their honey undermined by tubs of Chinese and Argentinian
:15:44. > :15:45.honey labelled and sold as Norfolk honey. Because of high profile cases
:15:46. > :15:48.of honey fraud, food forensics scientists are making a honey map of
:15:49. > :15:51.the country to pinpoint exactly where the bees have been to collect
:15:52. > :15:55.their nectar. They have invited beekeepers to submit samples for
:15:56. > :15:58.analysis. One such group is the Essex Beekeepers' Association who
:15:59. > :16:07.have been eager to have their products authenticated. Customers
:16:08. > :16:11.will pay a premium for good local honey. Jars will taste different due
:16:12. > :16:17.to where and on what the bees have foraged. When they gather the
:16:18. > :16:20.nectar, the foragers bring it back to the hive and pass it to another
:16:21. > :16:24.worker within the colony, and the nectar gets passed between the bees
:16:25. > :16:27.and in doing so they add enzymes from glands which they have in their
:16:28. > :16:37.heads and in their mouths and these enzymes start to convert the nectar
:16:38. > :16:41.into honey. And it is that honey which provides many health benefits.
:16:42. > :16:44.The confusion for us however is that we are confronted with a vast array
:16:45. > :17:04.of varieties all claiming to be local, but you can't tell the
:17:05. > :17:07.difference just by looking. This range of Essex honeys here just
:17:08. > :17:10.indicates the wide range of forage crops that we have in the county.
:17:11. > :17:14.This honey here, which is probably borage with some lime in it, when
:17:15. > :17:18.you look at it alongside this honey here, they are both Essex honeys but
:17:19. > :17:21.they are vastly different. The forage crops that you would find in
:17:22. > :17:25.there could be grown in several places around the UK. How do you
:17:26. > :17:28.know it is Essex honey? I don't know. Hopefully food forensics, when
:17:29. > :17:37.they have finished their work, will be able to look at my honey and say,
:17:38. > :17:40.yes, that came from our locality. This year's poor spring weather has
:17:41. > :17:47.devastated honey yields by as much as 72%. As a result, honey prices
:17:48. > :17:53.are set to rise, opening the door for fraudsters to cash in. Testing
:17:54. > :17:59.couldn't come quick enough for genuine honey makers. How does this
:18:00. > :18:04.fake honey get passed off as the real thing? Honey is an interesting
:18:05. > :18:07.product, there are three different ways you can fraudulently sell
:18:08. > :18:10.honey, I suppose. One is using imported honeys and selling it as
:18:11. > :18:15.labelled as British when it is clearly not. You can also mix honey
:18:16. > :18:19.with corn syrup, there have been a lot of reports of honey detected
:18:20. > :18:25.with a blend of corn syrup and honey, so it is actually a mixture.
:18:26. > :18:28.The third way is actually just feeding bees sugar syrup, which
:18:29. > :18:36.creates a kind of honey like substance but it has no pollen in
:18:37. > :18:43.it. Those are the three key ways and this testing enables us to identify
:18:44. > :18:49.each of those. Alison hopes to have the honey map ready by next season.
:18:50. > :18:55.There are opportunities for fraud in every food and drink that we buy.
:18:56. > :18:57.Our job is to develop tests to give the consumer reassurance that the
:18:58. > :19:04.product they are buying is authentic, it is as it is labelled,
:19:05. > :19:14.and it is safe to eat. If we can achieve that, we have done our job.
:19:15. > :19:18.The Mark Forrest show on BBC local radio will be asking if you have
:19:19. > :19:21.lost trust in what you are eating, that is at eight o'clock. Now we're
:19:22. > :19:24.off to a hotel. The guests demand good food and good service, but
:19:25. > :19:27.they're being served by students, who are hoping for a career in the
:19:28. > :19:33.hospitality business. It is the country's first hotel school and it
:19:34. > :19:38.is in Colchester. We are now running probably 25 minutes behind schedule
:19:39. > :19:41.so we will have to push, push, push. The tiniest thing that you didn't
:19:42. > :19:49.even notice, they will be like, "why did you not clean that properly?"!
:19:50. > :19:54.Every meal that we do we want to go, I did that and I'm proud of that.
:19:55. > :19:57.Wivenhoe House is a luxury hotel. Behind the curtains, some of the
:19:58. > :20:01.finest rooms anywhere. But it's no ordinary hotel. Can I top up
:20:02. > :20:13.anyone's champagne? It's run by students. The Edge Hotel School is
:20:14. > :20:16.the first of its kind in the UK. The students are doing a degree in hotel
:20:17. > :20:19.management and are taught by top industry pros like former Essex Chef
:20:20. > :20:22.of the Year Paul Boorman. The pros and students work side by side and
:20:23. > :20:35.the paying guests shouldn't be able tell the difference. There are two
:20:36. > :20:38.big events looming and student Emily can't wait. There's a rock weekend,
:20:39. > :20:41.and a black tie dinner. Emily is from Dubai. She works at a world
:20:42. > :20:51.famous five star hotel run by her parents, but they've sent her here.
:20:52. > :20:54.The UK has now obviously picked up on the fact that it is a huge
:20:55. > :21:00.moneymaker, the service industry. If you want to be a manager, you need
:21:01. > :21:04.to be able to walk around the hotel, and look at something and know that
:21:05. > :21:09.it is not done right. You need to be able to pick up on little things and
:21:10. > :21:14.if you have never done it, you will never know. I feel it is so
:21:15. > :21:22.important to be doing the degree and to be doing the experience at the
:21:23. > :21:26.same time. In two years we are coming out with both. It's the
:21:27. > :21:32.weekend of rock and roll, 17 bands over two days. It would be handy if
:21:33. > :21:37.we did have the fish wire. There's also a wedding party in the main
:21:38. > :21:42.hotel. It's full on. Is this the glamorous end of the
:21:43. > :21:55.business? Is there a glamorous end? I work in the kitchen, I don't do
:21:56. > :22:01.become a bit. -- don't do the glamour bit. The students are
:22:02. > :22:06.surprised to learn that one of the artists is Lloyd Grossman. It's a
:22:07. > :22:09.warm up gig Glastonbury and the famous food expert is equally
:22:10. > :22:12.surprised to learn that the hotel is run by students. For a long time in
:22:13. > :22:16.this country, hospitality was regarded as a pretty low level
:22:17. > :22:21.service job and in this country for all sorts of social and historical
:22:22. > :22:27.reasons, we tend to think that service is servile when in fact it
:22:28. > :22:33.is not. Service is very important, especially in the world today with
:22:34. > :22:49.the tourism industry of such international importance. The ethos
:22:50. > :22:52.is learning by doing. The students want to manage at the world's top
:22:53. > :22:55.hotels, but that means cleaning toilets, and making beds along the
:22:56. > :23:00.way. The food is amazing but sometimes smelling it is enough! I
:23:01. > :23:04.like serving people, I like making people smile and talking to people
:23:05. > :23:08.because it is always little touches like somebody doing that little bit
:23:09. > :23:13.extra to you that would make a difference to your experience, make
:23:14. > :23:16.you remember it and come again. This is a pioneering course at the
:23:17. > :23:27.University of Essex, a BA Honours degree in hotel management in two
:23:28. > :23:30.years. We have just got to find the opportunity to create something that
:23:31. > :23:34.will really rock the boat and be different, and that I think is what
:23:35. > :23:40.we have achieved. It needs to be seen as being an intellectually
:23:41. > :23:47.challenging aspiration career and that part of it we are doing here as
:23:48. > :23:52.well. If we stick to our jobs, we should be fine. Smile at everybody
:23:53. > :23:58.and it will be fine. The courses backed by an industry with a dire
:23:59. > :24:01.skills shortage at the top end, by chefs like Raymond Blanc and five
:24:02. > :24:13.star hoteliers like Hilton, Marriott, and Exclusive. They even
:24:14. > :24:17.sponsor the rooms. The Hilton Room for example is a carbon copy from
:24:18. > :24:21.the bed linen to the grouting between the bathroom tiles. It's the
:24:22. > :24:24.best rooms in the world, all in one hotel. It's the day of the gala
:24:25. > :24:27.dinner and the hotel is full. Heather from Hertfordshire and Emily
:24:28. > :24:30.from Milton Keynes are up against it. You have to make it looked like
:24:31. > :24:47.a room where nobody has ever slept, nobody has ever turned the shower
:24:48. > :24:50.on. Can you take these ones over? In the kitchen, Chef is planning a
:24:51. > :24:56.seven course meal. The students will be under the most pressure they've
:24:57. > :25:02.faced yet. It will be fine. If you are going to do something, do it.
:25:03. > :25:08.The guys here, we are not interested in taking short cuts. If you are
:25:09. > :25:15.going to do a meal, do a meal. Competitive? Bloody right we are
:25:16. > :25:17.competitive. It's a few hours before the gala dinner for 250 guests
:25:18. > :25:20.including former world snooker champion Steve Davis. It's black
:25:21. > :25:28.tie, so Emily is learning how to turn a napkin into a dress shirt.
:25:29. > :25:33.Because it is student run and we are learning to become managers, we care
:25:34. > :25:36.so much more. If you go to any other hotel, there will be staff there who
:25:37. > :25:44.don't want to be there, just working for the money but we are here to
:25:45. > :25:52.learn so in the long run this hotel will be one of the best. Are you all
:25:53. > :25:58.feeling pressure? ! I think we just wanted to go to plan really. We all
:25:59. > :26:02.want it to work and we all just have to have good communication between
:26:03. > :26:07.each other and work well together. The good thing is that we work
:26:08. > :26:11.together on a daily basis so we are quite close-knit. As guests arrive
:26:12. > :26:20.and take champagne, they are unaware of a crisis developing. We need to
:26:21. > :26:23.find Stephen. The generator has failed - there's a fuel leak. No
:26:24. > :26:25.lights, no music, no power to the kitchen or tills. No wonder everyone
:26:26. > :26:49.is worried. With the gala dinner hanging by a
:26:50. > :27:02.thread, ten minutes before service, the generator is working, but will
:27:03. > :27:05.it hold? It is my pleasure to welcome new. If you would like to
:27:06. > :27:07.make your way through to the marquee, dinner is about to be
:27:08. > :27:37.served. Thank you. Because of the issue with the
:27:38. > :27:44.generator earlier on breaking down, we are now running probably 25
:27:45. > :27:49.minutes behind schedule. I have to have this shutdown by about 11
:27:50. > :28:00.o'clock because of the licence for the outside area. We are going to
:28:01. > :28:03.have to rush. Tomorrow, and the next day, and the next day, they'll do it
:28:04. > :28:13.all over again. Learning by doing. Doing it to perfection.
:28:14. > :28:17.The training looks like really hard work. That is it for this week. If
:28:18. > :28:24.there is something you think we should be looking into, you can send
:28:25. > :28:28.an e-mail. Or I am on Twitter. I will see you next week when I will
:28:29. > :28:40.be revealing these stories from the east. I take a trip along the A14 to
:28:41. > :28:45.find out what tolling could mean for us. And see the very latest on Ash
:28:46. > :28:51.die back and the battle to save our woodland.