:00:11. > :00:12.Over four days, 8000 animals and more than 200,000 people
:00:13. > :00:15.will travel from all over the world to this secluded
:00:16. > :00:18.This is the European agricultural event of the year!
:00:19. > :00:43.Hello, this is the fourth and final day of the Show.
:00:44. > :00:50.the competition winners are building to a fantastic finale.
:00:51. > :00:58.So if guinea pigs who are therapeutic and goats with rococo
:00:59. > :01:01.ringlets weren't enough, we have got to the fastest, most furious
:01:02. > :01:03.competition of the show so far. I've got a good reason, Andi Oliver,
:01:04. > :01:14.TV chef, has led me astray, You should be thanking me,
:01:15. > :01:21.this is a wonderful Wales has some of
:01:22. > :01:24.the best produce in the world, I am inspired, I cannot wait to get
:01:25. > :01:26.cooking. I cannot wait to taste what Andi
:01:27. > :01:32.cooks, that is if Gareth leaves me any, you may remember just
:01:33. > :01:35.before the show up popped Welsh Black Cattle, before we get
:01:36. > :01:41.onto your other job at the show, how has it
:01:42. > :01:44.been as a breeder? We have really enjoyed ourselves,
:01:45. > :01:51.bit of a slow starter, then a 6, for the heifers,
:01:52. > :01:55.then we went into the group of 3. You told me you are one of the show
:01:56. > :02:14.vets. One How has that been,
:02:15. > :02:21.from a veterinary point of view? This is the 12th year
:02:22. > :02:24.I have been doing it, every year, people are amazed,
:02:25. > :02:26.these animals should be but they know that there is a vet
:02:27. > :02:29.here, anything that is wrong,
:02:30. > :02:31.they want to call us. This year in particular,
:02:32. > :02:34.they have put in new fans, bigger fans, in the sheep shed,
:02:35. > :02:37.one of the earlier comments was, LAUGHTER Thank you very
:02:38. > :02:48.much for joining us, Competitions continues in the sheep
:02:49. > :03:02.shearing and in blacksmithing. Yesterday I popped along to the
:03:03. > :03:16.farrier section to see a skill I have long admired. I know that you
:03:17. > :03:22.cannot smell this but I had to say, I have been transported back to my
:03:23. > :03:23.childhood, I grew up next to a farm, with a farrier, working practically
:03:24. > :03:52.next door to my house. The smell of the furnace, the sound
:03:53. > :03:55.of it, I just absolutely love it. These farrier
:03:56. > :03:57.competitions are really important, aren't they,
:03:58. > :03:58.for the profession. They are, we like to keep
:03:59. > :04:00.the profession alive. Way that farriery is
:04:01. > :04:02.progressing, with modern materials and horseshoes,
:04:03. > :04:04.it is slowly dying out, the tradition of making
:04:05. > :04:05.handmade horseshoes. What we have here now, people
:04:06. > :04:11.starting off with this steel to make What we're trying to do
:04:12. > :04:17.is replicate a horseshoe like this, and this will allow
:04:18. > :04:19.the nail hall to sit and then this will be good
:04:20. > :04:38.for all the hard roads they walk on. One thing I have to ask you,
:04:39. > :04:41.there is a little bit of confusion about what is the
:04:42. > :04:44.difference between being a farrier and a blacksmith, is there
:04:45. > :04:46.a difference at all? There is, farriers only
:04:47. > :04:48.work with horses, we are here for the welfare of horses
:04:49. > :04:51.only, whereas blacksmiths will make anything, they'll make
:04:52. > :05:03.hanging baskets... More decorative steel
:05:04. > :05:12.forging skill, farriers. Whereas farriers, talk
:05:13. > :05:14.about speed, horseshoes... I am, myself, I haven't
:05:15. > :05:16.won anything yet, Now we have seen what a farrier can
:05:17. > :05:23.do, it is the turn of
:05:24. > :05:25.the blacksmith. When a job that I was doing came
:05:26. > :05:40.to an end, They let me into the metal shop,
:05:41. > :05:52.and I fell in love. I always say that I
:05:53. > :05:54.work with the metal, I don't try to force the metal
:05:55. > :05:57.to be something that I watch and see what the metal does,
:05:58. > :06:02.and if you work like this, if you have an idea in your
:06:03. > :06:04.head, it develops as you are going
:06:05. > :06:06.on. What does the Royal Welsh do to you,
:06:07. > :06:09.as a blacksmith, what does it do, it is an agricultural
:06:10. > :06:11.show, isn't it. Yeah, it is showcasing what we do
:06:12. > :06:13.within Wales, for me, You have got to share
:06:14. > :06:17.what you do, and that is really good, if you go to a show
:06:18. > :06:20.and see the entries of people, people working as blacksmiths,
:06:21. > :06:23.jewellers, it is lovely to see all the different work
:06:24. > :06:25.that people are doing. Perhaps we forget, how
:06:26. > :06:31.important the blacksmith They were one of the only people
:06:32. > :06:37.as well that good... There were two people
:06:38. > :06:43.that could marry people, My connection with the
:06:44. > :06:52.blacksmith thing, it is It is always about
:06:53. > :07:07.forging people together. This is the face of a champion,
:07:08. > :07:15.champion of champions, as far as the herd wicks
:07:16. > :07:18.are concerned at this years show, interesting that compared to sheep,
:07:19. > :07:21.cattle and pigs, number of goats being shown here
:07:22. > :07:32.is relatively small. I have been with the cattle,
:07:33. > :07:40.I've seen the sheep and the horses, These have been judged,
:07:41. > :08:02.any winners yet? This one has taken
:08:03. > :08:04.best kid on both days. When I was a child, Lady Price
:08:05. > :08:20.was around at Christmas... She came around, selling
:08:21. > :08:23.boxes of apples, she came into the house and said,
:08:24. > :08:32.this goat was given to us, I have got to go home now and kill
:08:33. > :08:36.it and give it to the hounds! So I begged my mother
:08:37. > :08:38.to let us have that, and even after that,
:08:39. > :08:40.we brought it up, It has given you a lifelong
:08:41. > :08:44.passion for keeping them? Well, I don't know,
:08:45. > :08:46.it is a lot of expense! And you have had a very
:08:47. > :08:51.successful show? I am pleased, I think my goats
:08:52. > :08:54.are improving every year. Now, here's a conundrum,
:08:55. > :09:24.an exotic looking animal that appears to have
:09:25. > :09:26.an identity crisis. Fleece of a sheep but the ears
:09:27. > :09:29.of a goat, so what is it, what is it doing on a hill
:09:30. > :09:45.farm in mid-Wales? They are goats, they are angora
:09:46. > :09:47.goats, they looked a little bit like that, because of the hair, they look
:09:48. > :09:49.a little bit like sheep. Tanya Rogers and her dad,
:09:50. > :09:52.were among the first farmers We were one of the foundation
:09:53. > :10:11.farmers in the mid-1980s, Quite a risk, how did you know
:10:12. > :10:15.they would be able to cope with the slightly more wet,
:10:16. > :10:17.chilly conditions of Wales? I think he was not afraid,
:10:18. > :10:20.as they say in the modern world, diversify, not afraid
:10:21. > :10:23.to have a try of something. Mal's gamble with the angoras paid
:10:24. > :10:25.off, producing a number of champion animals before passing
:10:26. > :10:27.away last year. Did you feel pressurised that
:10:28. > :10:30.you had to carry on his legacy? Absolutely happy, we have always had
:10:31. > :10:34.goats, I have always shown goats, We have always had them,
:10:35. > :10:38.it is part of a family Mal's passion has been
:10:39. > :10:50.passed onto granddaughter, Erinna, who is now
:10:51. > :10:52.a well-respected show judge. What would tell you that Daniel
:10:53. > :10:55.is a goat worth showing? The mohair is really important,
:10:56. > :10:58.you are looking for a nice curly ringlet, can you see how
:10:59. > :11:00.fine that is... Like gossamer...
:11:01. > :11:02.I'm going to pull a little... So that is my hair, there...
:11:03. > :11:11.Looks about ten times thicker. It is going to be a bit
:11:12. > :11:26.of an emotional year, this year. I cannot say any of us will ever be
:11:27. > :11:34.a patch on walking in dad's shoes. We went reserve overall. I would not
:11:35. > :12:05.like to shear one of them! Special guest today
:12:06. > :12:08.is Chef Andi Oliver, and she is on the hunt for some
:12:09. > :12:12.of the show's culinary delights. The Royal Welsh Show
:12:13. > :12:15.is all about farming, and with Welsh food exports up 20%,
:12:16. > :12:22.it's going to be exciting. I'm hitting the food hall
:12:23. > :12:25.because I'm dying to see all this I don't think I've ever had cured
:12:26. > :13:00.mutton. Flash, flash. Makes me dance, definitely good,
:13:01. > :13:18.wonderful, also, this is all Welsh? All wealth, all born
:13:19. > :13:22.and bred in Aberystwyth. This is a Welsh tea loaf,
:13:23. > :13:33.a loaf with raisins, so thin. because I have seen
:13:34. > :13:50.onion bhaji scotch egg. Delicious food made by passionate
:13:51. > :14:06.people, definitely has me Still to come, how guinea pigs
:14:07. > :14:21.became a cure for loneliness, and shear drama, as the Welsh
:14:22. > :14:34.take on the Kiwis. this hall was full
:14:35. > :14:40.of feathery things, now, by some sort of miracle,
:14:41. > :14:46.it is full of furry things, This amazing looking snake
:14:47. > :14:50.is Noodles, he is one of the competitors here today,
:14:51. > :14:53.he is a python, not everyone who is competing is hoping to win,
:14:54. > :14:56.for some people, it is just the taking part that
:14:57. > :15:00.is really important! VOICEOVER: Guinea pigs
:15:01. > :15:03.are best-known these little beauties have helped
:15:04. > :15:23.him through some difficult times. I was 24/7 in my house
:15:24. > :15:25.with the wife looking He's supposed to be a sandy colour,
:15:26. > :15:54.some judges like them darker, some lighter, you tend to get
:15:55. > :15:57.the colour on the skin So they need that overall
:15:58. > :16:00.exactly the same colour. Guinea pigs are rodents,
:16:01. > :16:20.they have the splendid teeth. Shall we look at a very
:16:21. > :16:30.splendid teeth? You've got to be careful
:16:31. > :16:33.because some of them grow longer. Would it fair to say that it's
:16:34. > :16:44.become a bit of an obsession? Do you think your wife would be
:16:45. > :16:48.proud of what you've achieved Do you think of her a lot
:16:49. > :16:53.when you're out there? If I didn't have them I don't
:16:54. > :16:58.know what I'd do really. It keeps me occupied,
:16:59. > :17:01.it keeps me in a hobby and I've How confident are you
:17:02. > :17:12.about winning today? How many pigs did
:17:13. > :17:17.you bring in the end? OK, well I think I might know
:17:18. > :17:23.something that you don't know. Number 22, this wasn't
:17:24. > :17:30.the one I cuddled was it? It's the one you had
:17:31. > :17:37.on your lap all day. Now you told me when we were sitting
:17:38. > :17:49.in your conservatory that the winning wasn't that
:17:50. > :17:52.important, but when you do You know you're breeding
:17:53. > :17:58.something which is good. Graham I'm absolutely
:17:59. > :18:07.delighted at your win today. And is now let's go back to Andi,
:18:08. > :18:23.is cooking up something delicious. You are now going to talk
:18:24. > :18:31.to me about this oggie, I've been hearing all about this,
:18:32. > :18:34.I'm not sure what and oggie is. Similar, similar but
:18:35. > :18:37.slightly better, OK! Like everything this side
:18:38. > :18:41.of the Severn Bridge. It's similar to the Cornish pasty,
:18:42. > :18:43.it was designed to be A practical application
:18:44. > :18:51.of something delicious. We're in Wales so we've got
:18:52. > :19:14.to leeks, we've got onions. I'm going to use
:19:15. > :19:18.executive decisions here. We've got onions, we've got leeks,
:19:19. > :19:23.and we got lovely Welsh The oggie, again, because of working
:19:24. > :19:37.in the ground people didn't have It really wouldn't matter
:19:38. > :19:46.if their hands were dirty. The big crust around the oggie
:19:47. > :19:51.was designed to be thrown away. When they said to me you're
:19:52. > :19:54.going to be making an oggie, they said they wanted me
:19:55. > :19:59.to make my own version. I thought, well, let's go a bit more
:20:00. > :20:04.sort of almost Persian, we've got cinnamon, cumin
:20:05. > :20:13.and chilies and then dates. There's a little
:20:14. > :20:16.sweetness, a little heat. I like the look of that,
:20:17. > :20:19.what do you think? There we go, three
:20:20. > :20:30.weird shaped oggies. Kate and Gareth next time you see
:20:31. > :20:50.these they'll be a golden delight. What do you do if you've
:20:51. > :20:55.got a dirty cow? Anybody who knows anything
:20:56. > :21:02.about rugby knows there is masses of competitive spirit in Wales,
:21:03. > :21:04.particularly when they come It turns out that competitive spirit
:21:05. > :21:16.is every bit as fierce in the shearing shed
:21:17. > :21:18.as it is on the rugby field. Wales have an opportunity
:21:19. > :21:20.here to beat New Zealand There's always a fierce
:21:21. > :21:27.rivalry between Wales There's always a fierce
:21:28. > :21:43.rivalry between Wales New Zealand on the left,
:21:44. > :21:56.the champion John Kirkpatrick. Welsh team, on the left, Richard
:21:57. > :22:17.Jones, in the middle, Rhian Evans. I've got Gareth here and he's
:22:18. > :22:20.going to tell us exactly what's Whenever they see a Shearer having
:22:21. > :22:34.to go back over himself, Once they've actually gone down
:22:35. > :22:46.the ramp into the pens, the judges see how much
:22:47. > :22:49.wool is left, how much And decide how much
:22:50. > :22:56.to add on the points. Every 20 seconds ten points
:22:57. > :22:59.are added to your score. The person with the most
:23:00. > :23:01.points comes last. Now I understand how
:23:02. > :23:02.the scoreboard works, thank you very much,
:23:03. > :23:07.Gareth. CHEERING
:23:08. > :23:20.were playing their part as well. But it's far from over because vital
:23:21. > :23:31.points can be won or lost An important role in any shearing
:23:32. > :23:39.contest is that of the judges. We need to be very vigilant
:23:40. > :23:41.especially in an open competition or test because the shearers
:23:42. > :23:45.are shearing so fast you need to be Between the victors and
:23:46. > :24:04.the runner-up there are four points. The runners up, ladies
:24:05. > :24:09.and gentlemen, are New Zealand. So congratulations to our
:24:10. > :24:21.shearing champions, Wales! And here are some more
:24:22. > :24:40.of today's winners. It's fantastic, it's
:24:41. > :24:41.what breeders aim for. Can't do any more
:24:42. > :24:57.now, it's brilliant. Many many congratulations
:24:58. > :25:01.to all of them. If you were watching
:25:02. > :25:03.at the beginning of the week you will remember I met chief
:25:04. > :25:07.executive of the show Steve Hewson. Can I say I met you before
:25:08. > :25:10.there was any infrastructure in here It's the end of day four and you're
:25:11. > :25:15.still looking remarkably calm and quite clean
:25:16. > :25:17.which I wasn't expecting. I dressed up specially
:25:18. > :25:22.for you obviously. All the work is done
:25:23. > :25:24.in advance of the show. We have to troubleshoot like any
:25:25. > :25:26.event, things go wrong. I'm calm because we've had a really
:25:27. > :25:29.great successful show. 25 years you've been
:25:30. > :25:40.coming here on holiday, have you booked to go
:25:41. > :25:42.to Marbella next year? I'd never let this man down nor
:25:43. > :25:46.the people of Wales, Andi, welcome to this
:25:47. > :25:58.mad, mad world. First I had no idea of the scale
:25:59. > :26:08.of it, it's absolutely huge, it's like a whole town
:26:09. > :26:12.in itself, isn't it? So many people, everybody's
:26:13. > :26:14.been lovely, the produce is quite breathtaking,
:26:15. > :26:23.I've got to say. This is oggie with mint and potatoes
:26:24. > :26:37.and leeks and onions. I decided to warm it up
:26:38. > :26:40.so I added cumin and cinnamon It is cutting well,
:26:41. > :26:48.it's cutting well. While we tuck in I want
:26:49. > :27:02.to say an enormous thank We're going to leave you with
:27:03. > :27:05.memories of a fantastic four days.