Episode 4 Royal Welsh Show


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Episode 4

Kate Humble meets up with the blacksmiths, Gareth Wyn Jones gets to grips with fast-paced mounted games and chef Andi Oliver meets local food producers.


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Over four days, 8000 animals and more than 200,000 people

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will travel from all over the world to this secluded

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This is the European agricultural event of the year!

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Hello, this is the fourth and final day of the Show.

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the competition winners are building to a fantastic finale.

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So if guinea pigs who are therapeutic and goats with rococo

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ringlets weren't enough, we have got to the fastest, most furious

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competition of the show so far. I've got a good reason, Andi Oliver,

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TV chef, has led me astray, You should be thanking me,

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this is a wonderful Wales has some of

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the best produce in the world, I am inspired, I cannot wait to get

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cooking. I cannot wait to taste what Andi

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cooks, that is if Gareth leaves me any, you may remember just

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before the show up popped Welsh Black Cattle, before we get

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onto your other job at the show, how has it

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been as a breeder? We have really enjoyed ourselves,

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bit of a slow starter, then a 6, for the heifers,

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then we went into the group of 3. You told me you are one of the show

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vets. One How has that been,

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from a veterinary point of view? This is the 12th year

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I have been doing it, every year, people are amazed,

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these animals should be but they know that there is a vet

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here, anything that is wrong,

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they want to call us. This year in particular,

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they have put in new fans, bigger fans, in the sheep shed,

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one of the earlier comments was, LAUGHTER Thank you very

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much for joining us, Competitions continues in the sheep

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shearing and in blacksmithing. Yesterday I popped along to the

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farrier section to see a skill I have long admired. I know that you

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cannot smell this but I had to say, I have been transported back to my

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childhood, I grew up next to a farm, with a farrier, working practically

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next door to my house. The smell of the furnace, the sound

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of it, I just absolutely love it. These farrier

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competitions are really important, aren't they,

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for the profession. They are, we like to keep

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the profession alive. Way that farriery is

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progressing, with modern materials and horseshoes,

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it is slowly dying out, the tradition of making

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handmade horseshoes. What we have here now, people

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starting off with this steel to make What we're trying to do

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is replicate a horseshoe like this, and this will allow

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the nail hall to sit and then this will be good

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for all the hard roads they walk on. One thing I have to ask you,

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there is a little bit of confusion about what is the

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difference between being a farrier and a blacksmith, is there

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a difference at all? There is, farriers only

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work with horses, we are here for the welfare of horses

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only, whereas blacksmiths will make anything, they'll make

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hanging baskets... More decorative steel

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forging skill, farriers. Whereas farriers, talk

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about speed, horseshoes... I am, myself, I haven't

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won anything yet, Now we have seen what a farrier can

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do, it is the turn of

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the blacksmith. When a job that I was doing came

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to an end, They let me into the metal shop,

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and I fell in love. I always say that I

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work with the metal, I don't try to force the metal

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to be something that I watch and see what the metal does,

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and if you work like this, if you have an idea in your

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head, it develops as you are going

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on. What does the Royal Welsh do to you,

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as a blacksmith, what does it do, it is an agricultural

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show, isn't it. Yeah, it is showcasing what we do

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within Wales, for me, You have got to share

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what you do, and that is really good, if you go to a show

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and see the entries of people, people working as blacksmiths,

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jewellers, it is lovely to see all the different work

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that people are doing. Perhaps we forget, how

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important the blacksmith They were one of the only people

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as well that good... There were two people

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that could marry people, My connection with the

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blacksmith thing, it is It is always about

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forging people together. This is the face of a champion,

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champion of champions, as far as the herd wicks

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are concerned at this years show, interesting that compared to sheep,

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cattle and pigs, number of goats being shown here

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is relatively small. I have been with the cattle,

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I've seen the sheep and the horses, These have been judged,

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any winners yet? This one has taken

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best kid on both days. When I was a child, Lady Price

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was around at Christmas... She came around, selling

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boxes of apples, she came into the house and said,

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this goat was given to us, I have got to go home now and kill

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it and give it to the hounds! So I begged my mother

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to let us have that, and even after that,

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we brought it up, It has given you a lifelong

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passion for keeping them? Well, I don't know,

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it is a lot of expense! And you have had a very

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successful show? I am pleased, I think my goats

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are improving every year. Now, here's a conundrum,

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an exotic looking animal that appears to have

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an identity crisis. Fleece of a sheep but the ears

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of a goat, so what is it, what is it doing on a hill

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farm in mid-Wales? They are goats, they are angora

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goats, they looked a little bit like that, because of the hair, they look

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a little bit like sheep. Tanya Rogers and her dad,

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were among the first farmers We were one of the foundation

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farmers in the mid-1980s, Quite a risk, how did you know

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they would be able to cope with the slightly more wet,

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chilly conditions of Wales? I think he was not afraid,

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as they say in the modern world, diversify, not afraid

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to have a try of something. Mal's gamble with the angoras paid

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off, producing a number of champion animals before passing

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away last year. Did you feel pressurised that

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you had to carry on his legacy? Absolutely happy, we have always had

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goats, I have always shown goats, We have always had them,

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it is part of a family Mal's passion has been

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passed onto granddaughter, Erinna, who is now

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a well-respected show judge. What would tell you that Daniel

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is a goat worth showing? The mohair is really important,

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you are looking for a nice curly ringlet, can you see how

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fine that is... Like gossamer...

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I'm going to pull a little... So that is my hair, there...

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Looks about ten times thicker. It is going to be a bit

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of an emotional year, this year. I cannot say any of us will ever be

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a patch on walking in dad's shoes. We went reserve overall. I would not

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like to shear one of them! Special guest today

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is Chef Andi Oliver, and she is on the hunt for some

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of the show's culinary delights. The Royal Welsh Show

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is all about farming, and with Welsh food exports up 20%,

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it's going to be exciting. I'm hitting the food hall

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because I'm dying to see all this I don't think I've ever had cured

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mutton. Flash, flash. Makes me dance, definitely good,

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wonderful, also, this is all Welsh? All wealth, all born

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and bred in Aberystwyth. This is a Welsh tea loaf,

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a loaf with raisins, so thin. because I have seen

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onion bhaji scotch egg. Delicious food made by passionate

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people, definitely has me Still to come, how guinea pigs

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became a cure for loneliness, and shear drama, as the Welsh

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take on the Kiwis. this hall was full

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of feathery things, now, by some sort of miracle,

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it is full of furry things, This amazing looking snake

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is Noodles, he is one of the competitors here today,

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he is a python, not everyone who is competing is hoping to win,

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for some people, it is just the taking part that

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is really important! VOICEOVER: Guinea pigs

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are best-known these little beauties have helped

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him through some difficult times. I was 24/7 in my house

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with the wife looking He's supposed to be a sandy colour,

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some judges like them darker, some lighter, you tend to get

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the colour on the skin So they need that overall

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exactly the same colour. Guinea pigs are rodents,

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they have the splendid teeth. Shall we look at a very

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splendid teeth? You've got to be careful

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because some of them grow longer. Would it fair to say that it's

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become a bit of an obsession? Do you think your wife would be

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proud of what you've achieved Do you think of her a lot

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when you're out there? If I didn't have them I don't

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know what I'd do really. It keeps me occupied,

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it keeps me in a hobby and I've How confident are you

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about winning today? How many pigs did

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you bring in the end? OK, well I think I might know

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something that you don't know. Number 22, this wasn't

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the one I cuddled was it? It's the one you had

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on your lap all day. Now you told me when we were sitting

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in your conservatory that the winning wasn't that

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important, but when you do You know you're breeding

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something which is good. Graham I'm absolutely

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delighted at your win today. And is now let's go back to Andi,

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is cooking up something delicious. You are now going to talk

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to me about this oggie, I've been hearing all about this,

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I'm not sure what and oggie is. Similar, similar but

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slightly better, OK! Like everything this side

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of the Severn Bridge. It's similar to the Cornish pasty,

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it was designed to be A practical application

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of something delicious. We're in Wales so we've got

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to leeks, we've got onions. I'm going to use

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executive decisions here. We've got onions, we've got leeks,

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and we got lovely Welsh The oggie, again, because of working

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in the ground people didn't have It really wouldn't matter

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if their hands were dirty. The big crust around the oggie

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was designed to be thrown away. When they said to me you're

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going to be making an oggie, they said they wanted me

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to make my own version. I thought, well, let's go a bit more

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sort of almost Persian, we've got cinnamon, cumin

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and chilies and then dates. There's a little

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sweetness, a little heat. I like the look of that,

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what do you think? There we go, three

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weird shaped oggies. Kate and Gareth next time you see

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these they'll be a golden delight. What do you do if you've

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got a dirty cow? Anybody who knows anything

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about rugby knows there is masses of competitive spirit in Wales,

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particularly when they come It turns out that competitive spirit

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is every bit as fierce in the shearing shed

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as it is on the rugby field. Wales have an opportunity

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here to beat New Zealand There's always a fierce

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rivalry between Wales There's always a fierce

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rivalry between Wales New Zealand on the left,

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the champion John Kirkpatrick. Welsh team, on the left, Richard

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Jones, in the middle, Rhian Evans. I've got Gareth here and he's

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going to tell us exactly what's Whenever they see a Shearer having

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to go back over himself, Once they've actually gone down

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the ramp into the pens, the judges see how much

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wool is left, how much And decide how much

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to add on the points. Every 20 seconds ten points

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are added to your score. The person with the most

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points comes last. Now I understand how

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the scoreboard works, thank you very much,

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Gareth. CHEERING

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were playing their part as well. But it's far from over because vital

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points can be won or lost An important role in any shearing

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contest is that of the judges. We need to be very vigilant

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especially in an open competition or test because the shearers

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are shearing so fast you need to be Between the victors and

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the runner-up there are four points. The runners up, ladies

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and gentlemen, are New Zealand. So congratulations to our

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shearing champions, Wales! And here are some more

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of today's winners. It's fantastic, it's

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what breeders aim for. Can't do any more

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now, it's brilliant. Many many congratulations

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to all of them. If you were watching

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at the beginning of the week you will remember I met chief

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executive of the show Steve Hewson. Can I say I met you before

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there was any infrastructure in here It's the end of day four and you're

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still looking remarkably calm and quite clean

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which I wasn't expecting. I dressed up specially

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for you obviously. All the work is done

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in advance of the show. We have to troubleshoot like any

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event, things go wrong. I'm calm because we've had a really

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great successful show. 25 years you've been

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coming here on holiday, have you booked to go

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to Marbella next year? I'd never let this man down nor

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the people of Wales, Andi, welcome to this

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mad, mad world. First I had no idea of the scale

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of it, it's absolutely huge, it's like a whole town

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in itself, isn't it? So many people, everybody's

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been lovely, the produce is quite breathtaking,

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I've got to say. This is oggie with mint and potatoes

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and leeks and onions. I decided to warm it up

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so I added cumin and cinnamon It is cutting well,

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it's cutting well. While we tuck in I want

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to say an enormous thank We're going to leave you with

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memories of a fantastic four days.

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Kate Humble tries not to get her fingers burned as she plays with fire on the final day of the Royal Welsh Show as she meets up with the blacksmiths. There's also the last of her special reports with animal lovers from around Wales. Gareth Wyn Jones gets to grips with fast-paced mounted games. He also takes a last look at some of his livestock favourites. Chef Andi Oliver meets local food producers while giving her own twist to a Welsh oggie, but will it be to Kate and Gareth's liking?