Episode 4 Royal Welsh Show


Episode 4

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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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