Matt Baker and Ellie Harrison visit Cornwall. Matt heads underground to find out about the history of the area's miners, and Ellie goes underwater to explore an old naval frigate.
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putting forward very pragmatic proposals for about separating the
investment and the detailed activities in balance, financial
transactions, but what Boris Johnson says he is, I'm sorry to
use a French word, but it is at cliche. This could all lead to one
interesting an actual contest this year. Onto the weather and Sara
Thornton is here. A great day today Towards the countryside but could
see grass frost as temperatures under the clear skies start to fall
into single figures so a chilly start for some of us and also
patchy drizzle to come through first thing and you can see for the
majority, clear skies for some time, cloud makes its way end tomorrow
morning from the West but temperatures as low as four degrees
and some drizzle making its way towards the West. Skirting towards
the south and the majority will not see this and in the afternoon,
bright spells coming through. Temperatures in the mid-teens, 14
degrees, and through the next few days, we will continue with this
mild feel, temperatures above where they should be, Tuesday seeing the
peak and brighter spells sometimes. No problems with Frost, and it is a
taste of spring. That's all from us for now. We're back at 10.15pm.
Until then, enjoy the rest of your It has been a cracking day in the
sunshine, Aberdeenshire had 15 degrees but in Glasgow, just seven
degrees. And the cloud will spread across the north-west and that
moves south east tonight, taking rain with it. On the once it
reaches the drought parts of south- east England, later in and out,
barely enough to dampen the ground. Ahead of that, clear weather in
southern England, allowing for some ground frost in places but the
temperature is recover. Elsewhere, it is a man start to Monday but
cloudy with more rain for Northern Ireland, heavier in western
Scotland and that spreads southwards tomorrow. Tomorrow
afternoon, 3pm, across northern England and into the Midlands, more
rain and this will be a brighter slot perking things up across East
Anglia and the south-east and the temperatures were left. In the far
south-west and across much of Wales, Wicky plenty of cloud. Damn,
drizzly in places with drier slots. Another band of rain moving across
Wales for the evening. As that clears from Northern Ireland it
leaves behind a lot of cloud, for the damp weather and rain in
western Scotland. In north-east Scotland, it warms up again and
there will be a gusty, blustery wind. Very bad on Monday night and
on Tuesday, cloud in the West, but brighter weather further east.
Apology for the loss of subtitles for 77 seconds
Cornwall. The dramatic coastline in the North...
Sheltered bays in the south. In between, beautiful countryside.
This county has it all. But there is a side to Cornwall you
really do get to see. I am going to be getting access to
a new tunnel that could bring the industry back to life.
It years ago, a naval frigate was sucked down there to create an
artificial reef, and since then has been home to 250 marine species.
There is a problem - this. I will be going under the waves to
find out what is happening to the Whilst I am exploring beneath the
waves, John is looking into what could be looking in our favourite
meat. We all know about the dangers of
food poisoning from undercooked meat up. Our fondness for chicken
has led to increased concerns about the risk. Is anything being done to
make the food we eat the saver. They really are the crudest of
animals, but she'd like this are at risk because of the viruses that
have spread across Europe and have Cornwall, the longest coastline of
any county in the UK. The under my feet, why is a rich,
natural resource, networks of tunnels belonging to 2,000 disused
mines Riddle the rock beneath Cornwall. For centuries, men have
children as young as 12 worked in the darkness. As deep as 3,000 ft
underground, they were chipping away at precious minerals, as well
as keeping their families fed. They were supplying the world with
2:00am. Until, in the late 1,800, tin deposits were discovered around
the globe. The price plummeted, and they could
not compete. Today, the remnants star the Cornish landscape. 100
years after the Cornish mines closed, one is hanging on.
This became the last 109 in Europe. It survived until 1998. Alan
Reynolds worked there. Allen, while the mines were closing
across Cornwall, headed his stay open? -- how did this stay open?
The guys that were working here, it was their job, their life. We took
pay cuts, that kept them going. Is there any left under ground?
There is, there is an incredible tonnage left on the ground. When it
closed, there were 200 -- to 0.5 million tonnes still sitting there.
There is probably as much left to 950 million cubic feet of metal was
removed from the site. The labyrinth of tunnels created was
enormous. Below a surface area of two square miles was a network of
tunnels 400 miles long. That is the distance from here until yorked.
Each of these coloured shades is a tunnel where the miners worked.
Alan Buckley moved to Cornwall and became a miner, but even in his
retirement he cannot shake it off. OK. I'm all set. Try your light.
Yep, it's working. Good, good. Super job. Right, so
Matt Baker from Countryfile is leaving the surface and going
underground. Round here. Yep. Oh, OK. Here we
are. Thank you very much indeed. We're going down here, then? Mm-hm.
That's a weird feeling! Straight down there, it just drops away. How
There's not much of a view. Just That is a strange feeling. Alan!
They're tiny passageways, aren't they? Yeah. They are a bit narrow.
I thought they'd be much bigger And thinking back to the early
miners with a little candle, hacking away at this rock. 'We
eventually reach a stope, 'a vast cave created as the miners removed
the ore.' When was this all taken out?
The very top of the mine, over there, was taken out as early as
the 1660s, in the records. about 50 feet above us, through
there, it was being stoped out in the early 18th century, almost 300
years ago. The fascinating thing about this is not just the
continuity in time but the families. The same families worked in these
stopes over generations. Was it really hard work?
The deeper you go, the hotter it gets, so it's obviously very, very
hot down there in places. The oxygen is low so the humidity is
high and, of course, you're working physically. I don't think there's a
harder job in the world than mining. How did it feel when you knew it
was going to come to an end? Oh, gutted. I think everybody did,
the whole community did, not just the miners. Everybody was really
gutted. We organised a march led by the town bands and it was good, but
it was also very emotional. There were old ladies in the doorways,
crying. Their families had worked there for generations and they just
couldn't believe it that, you know, it had actually come to an end.
'But today, tin prices are five times higher 'than when South
Crofty closed. 'There's a chance the mine might not be condemned to
darkness forever.' The prospectors are back and I'm on my way to meet
them, half a mile down this tunnel. 'But first, John is suited up in
Lincolnshire, 'investigating a growing concern for anyone who
likes chicken.' In the UK, we have an enormous appetite for chicken.
Around 850 million birds like these are served up every year, and with
this massive consumer demand, food safety is the top priority. Poultry
is the world's fastest-growing meat sector.
Global consumption has nearly quadrupled since the 1960s, but
with an expanding industry comes a serious problem.
All chickens, whether they're reared in sheds like this one or in
outdoor systems, are prone to picking up campylobacter, a type of
bacteria that can then travel from the farm to the kitchen. 'The
result can make you seriously ill 'and that's what happened to Paul
Radcliffe 'after a night out.' How did you get it?
Myself and a number of friends were dining at a restaurant and we all
ate the same thing and a couple of days after, we started to feel
unwell. And what were the symptoms?
I started to get a fever, high temperature, and then, that evening,
I got stomach cramps, which felt pretty severe at the time and then
it was acute diarrhoea for about two weeks after that.
Could you actually pin it down to what had caused it?
Everyone who had it had had the chicken liver pate, so it looks
likely to be that. When it comes to fears over food
poisoning, we're probably more familiar with salmonella, but cases
of that are falling every year. Meanwhile, campylobacter incidents
are on the increase. Hundreds of thousands of us go down with it
every year in the UK and most cases are like Paul's - very nasty at the
time, but over in a week or so. But in some rare, extreme cases,
campylobacter can be deadly. 'About 80 people die every year, 'so I've
come to the University of Liverpool's veterinary school,
'where Professor Tom Humphrey is Is there more campylobacter around
than ever before? There is, John. Last year was a
record year. There were 75,000 reported cases, which means
probably about 700,000 cases in the UK in total.
And what's causing it? Why is there so much of it?
There are a number of ways we can catch it, from unpasteurised milk,
for example, drinking or bathing in contaminated water, contact with
pets that have got diarrhoea, but the biggest vehicle across the EU,
according to surveys, is chicken. Does it affect chickens as well?
It doesn't. That is what makes it so much more difficult to control,
because it's in the chicken gut as well but it does the animal no harm.
You find it in pigs, you find it in sheep, you find it in cows...
And they're all OK? 'When the Food Standards Agency
tested samples of chicken 'on sale in the shops, they found that two-
thirds were contaminated. It's not clear if levels of bacteria are
increasing. We do know we're eating more chicken 'and the odds of
getting campylobacter are up. It starts off on the farm, and that's
a big challenge for chicken producers like Graham Porter. Bio-
security is their best defence. This is all pretty familiar to me
on farms, you know, this disinfectant, the protective
clothing and wellies, but how does it especially help in the fight
against campylobacter? Campylobacter's everywhere. It's
ubiquitous. And most diseases, John, are brought in on your feet. We
wear these overclothes so we don't bring things in on our clothes and
we also put our hoods on... Put these on as well?
..to keep it out of our hair! Shall we go in? Yes. This is quite
a sight, isn't it? How many chickens altogether are on this
farm? There's about 250,000.
So you must be concerned about the rising levels of campylobacter,
then? Yes, John. We're doing all we can,
and all we can is basically not introducing the bacterium into the
house. The chicks arrive clean, we use clean feed and we make sure we
have clean water. Because you're dealing with an invisible foe,
aren't you? Absolutely, which is always
terrifying. Things you can't see are more worrying than things you
can. Despite all the precautions,
campylobacter still gets into the sheds and into the chickens. It's
estimated 70% of indoor flocks carry the bacteria. By the time
they reach the processing plants, campylobacter could be anywhere.
1.6 million birds go through this factory alone every week.
What are the problems that campylobacter poses in a chicken-
processing plant like this one? Campylobacter is in the gut of the
bird, so it's when we're eviscerating the bird that there's
a risk area. Taking the insides out?
Yes, but also potentially on the feathers. We have systems in place
for any processing plant designed to reduce and deal with any hazards
there might be. Campylobacter is one of those areas, one of those
risks that we're not succeeding at The war against campylobacter is
being fought all the way to the kitchen. If the bacteria manages to
get through the farm and through the meat-processing plant, the
final defence is with whoever's doing the cooking. At home, the
responsibility lies with us. When we eat out, we rely on others to
cook our food safely. Proper cooking kills campylobacter, but
the Food Standards Agency is worried that the message isn't
being taken seriously enough, 'especially in some parts of the
In recent years, there's been a huge increase 'in the number of
outbreaks and the majority of those' can be traced back to
undercooked chicken liver pate. I'm sure this has been prepared
properly. This is perfectly safe. Yes, yes. Unfortunately, there
tends to be a trend with chefs to flash-fry the chicken livers so
that the inside is undercooked, they seem to like the nice, softer
texture, but the problem is the undercooking. You're not going to
kill off the campylobacter bacteria. How much of a priority is
campylobacter to the agency? Campylobacter is one of the top
priorities for the Food Standards It's now pretty clear that the
danger of being affected by campylobacter goes hand-in-hand
with eating meat. And the boom in demand for chicken has certainly
added to the problem. So what can be done to try to stop the risk?
That's what I will be asking later All across the UK farmers are
attending to their lambs but some of the new arrivals have been
affected by abide as which can have a devastating impact. There are
images in this film you may find distressing. We have got about 750
ewes. They will lamb on the farm. It is getting to be a busy time of
year. We want them all to be in very good health as they give birth
and one of the things we do is vaccinate them against areas a
bacterial diseases. That in unity goes through their blood into their
colostrum, the first milk that the Lambs drink. That protection will
go through to the Lambs. Healthy sheep are productive sheep. While
this vaccination protects against most common diseases, I am
concerned that a new virus that has recently hit the UK could affect my
livestock. It has the serious symptoms in sheep, cattle and goats.
The main one is deformed lambs and caffs. I am on my way to East
Sussex which has recently had an outbreak of this bias. I want to
know what impact it is having. Thank you for letting me come to
visit you. You have a lovely flock of lambs but you have been struck
by this buyers? Yes, we have lost about 40 lambs. So many have died
or been born dead or we have had to put them down. Have you ever seen
anything like it before? Never. I find the whole thing most
distressing. I have been lambing sheep for 50 years and have never
had anything like it. Financially it will be quite devastating but
that is the wave farming goes. could just be the beginning of
something that could be quite horrendous right at the start of
the farming season. It sends a shiver down my spine. Horrible. It
is not easy having to deal with the victims of this spiders. They
suffer from the areas deformities and often have to be put down. This
contract climber knows best or only too well but some lambs she has
delivered have had that. There were triplets. One was very deformed and
born dead. This one has come a minor deformity. It has a very
strange job, it appears to be parrot mouth where its job does not
quite come together. The Jozsef should meet but they are not so
presumably suppling problems? -- the jaws should meet. Yes, suckling
problems. Best lamb has quite deformed front legs than do not
straighten up properly. I can see that. It has problems walking?
Doing fine but smaller than his sibling. When you are Lamming are
you they should be presented properly with their front feet
first. With deformities it must be really weird. A wet the first lamb
I delivered I wondered what it was and I thought I was dealing with a
breach but then I find the head. You have two very carefully deliver
these lambs from news and it is not easy. You do your absolute best and
there is nothing we can do about these lambs. There is no saving
them and it is really hard. Around 1,000 farms have been affected in
Europe come up over 60 in the UK. I am keen to find out how it has
spread and what precautions I can take. I am spreading -- heading to
North cookware and number of other cases have been discovered. I have
come to meet a veterinarian who has been dealing with the virus since
it first hit our shores in January. Where did this by his come from?
seems to have originated in northern Europe, we think it was
spread by midges and must have arrived here around
September/October. The problem comes when pregnant animals are
infected by the animals and particularly when they are affected
in the first third of the pregnancy. The virus can have devastating
effects on the Thetis at that stage. -- the foetus. Because the sheep
has a five month pregnancy and the cow has a nine-month pregnancy we
would not expect to be seeing problems for four months after we
see the problems in the sheep. farmer, of what should we be doing?
Do we have to notified the Government? Are there movement
restrictions? You are not legally obliged to notify anybody but it is
important that we know where this disease is, we get is spreading and
who is likely to see it next. Contact your local veterinarian.
There are no movement restrictions because we think it is spread by
midges, we do not think there is animal to animal restrictions so
there is no point in movement restriction. A new will not know if
these animals have the virus until lambing starts. It is a concern for
the farmer because he is used give birth in the fields. How difficult
could it be for you? I lamb them out in the field so it is difficult
because you have to have straight legs to get them to come out. I do
not know what is going to happen. I worry about it. The idea of having
to leave out you not knowing what will happen. They do not warrant
expensive caesarian operations. If I have difficult ones in the middle
of the night they will probably have to be destroyed. I really hope
his flock escape the virus. While there is a risk to sheep, cattle
and goats, what about humans? is no evidence that this will
affect humans. Because it is a new buyer is we cannot say
categorically but we do not think it will affect people. With blue
tongue we vaccinated quickly, how quickly will there be a vaccination
for this? My guess is that you are looking at a 12 month delay minimum,
maybe two years. A It is early days and it will be a while before we
know the true extent of this. I just hope that livestock farmers do
not get hit too hard and that I escaped this terrible virus with my
animals. Earlier we heard how the cases of a type of food poisoning
caused by cooking -- eating undercooked chicken are on the rise
but is there more we can do to make the food we eat safer? Worldwide,
this is the number one food born bacteria. It is the most common
cause of food poisoning in the UK. Cases are on the increase. It is
more commonplace in poultry which accounts for almost half of all the
meat we eat in the UK. There are calls for a tougher action to fight
this out deer. It poses a cost to our health and a huge cost to the
economy. That is the opinion of this food safety expert. 300 to 400
people per year fall ill with this bounteous. They take time off work,
some will need medical attention, they go into hospital, some will
have long-term medical complications. Can we put a price
on it? The problem is underestimated but we can say half
a billion to start with. The feeling is a lot of this bacterial
infection is preventable but not enough people are paying attention
to it. There is so much uncertainty about bet that it will not be a
rapid response we get but as law Hall. The poultry industry is
funding research but until an answer such as an effective vaccine
is found chicken farmers like this one say there is always so much
they can do. We are hoping some bright spark will come up with a
solution. We hope there is a solution out there, we just have to
find it. Is it possible to her magically seal a place like this so
that nothing could get in during the length of a bird's life?
idea is technically correct but one thing we would lose his welfare.
The minimum we need to see the Chequers is twice per day and the
more attention you get them the better they perform. -- CD check-
ins. What about that seemed like that for backs and Ella? That is
what we are hoping for it. Perhaps solutions can be found in the
processing plants? In the United States carcasses are washed with a
chlorine based rents to tell of ITF but that practices banned here
because of EU regulations. There are certain techniques in place
right now that we are trying. You could freeze the Cheka, that would
kill it but most people want to buy their chicken fresh. Perhaps so per
gelling the outside of the skin. Or eating ate like in milk. Washing
the bird as well. The demand for check-in seems to get bigger every
year, will it ever get easier to control this bacteria? We are
learning more about it all the time. We are doing everything we can to
make it as safe product that everyone can enjoy. Research into
bad Teale resistant check-ins is about to get under way in Scotland.
-- bacterial resistant chickens. Every link in the chain must play
its part, that includes us. What time the golden rules to staying
safe? To cook the chicken thoroughly so that the juices run
clear. Despite Tiare spreads very easily around the kitchen so good
hygiene practices in the home are essential. You need to wash your
hands thoroughly once you have handled any chicken or raw meat.
You need to wash utensils and the chopping board but one practice we
would really like to stamp out is the washing of check-in at home. --
By washing it, you're potentially spreading those germs that have
been on the chicken around the kitchen, on two surfaces and food
that may not be cooked. That is the problem. The chances are you're
going to come down with a nasty In the end, we have to remember
that bacteria like campylobacter, are all around us all the time.
Pressure is mounting to try to reduce the risks, but in the
meantime, all of us who enjoy eating chicken have to play a our
part by making sure that campylobacter it is beaten before
Beautiful cliffs and craggy calls line Cornwall's shores. I have been
deep beneath the land in a disused tin mine. At 300 ft down there I am
about to enter a new drilling chamber where the search for
precious metals has begun again. It is from these depths that a team of
miners and prospectors are exploring what is buried in the
surrounding rock. Gareth is a geologist in charge of the team.
What is it you're looking for. We're looking for 10, as well as
copper, zinc and other metals. That the is what the team behind us are
busy with? That is right. We are drilling into
the rock to find samples and Seeboard is there.
And it is a diamond drill? For yes, if I show you a drill bit,
it is circular, and impregnated in it are different diamonds.
That will cut in two the rock and we get a tube of rock down the
middle, and after each three metres we pull the rug out, empty boat
into a box and see what is in it. We have lots of different minerals
here, Garnett, and sometimes within these we will set -- see a mineral
load. So far, at the diamond drill has
cut 75,000 ft of core and will do again before the project is
finished. All of this ends up in this warehouse.
Won't see what we have here. Nice minerals. We can look at our
portable X-ray analyzer, and it will tell us what elements are in
there and how much. OK, better get out the way then, eh? Yes, if you
stand behind me. Let's have a look, see what's there.
We've got 2.5% copper, about 4% zinc and almost 1% tin. Copper,
zinc and tin are the main minerals here. Those are the main minerals
we're mining. There's lots of smaller, more precious metals and
more valuable metals that we find here as well. Things like tungsten.
Indium, which has got quite a high value. It's used in modern
technologies, flatscreens, things like that. We've even found small
traces of gold and silver. Have you?
We have. Very small amounts, but we might be able to take some of it,
yeah. All of this information then is entered into a computer system.
We'll take all the zones of mineralization In a big 3D model
and Seaborough we can call mining. 'Investing �60 million over the
next three years, 'this mine is hoping to pick up where it left
off.' It would be a huge boost to the area.
Everyone you talk to locally, you say you work at South Crofty, "Oh,
when's it opening? What's going on?" There is a sense of real
excitement. Modern technology is now driving
the price of precious metals through the roof and it could well
breathe new life into the old tin mines of Cornwall. In a moment,
Ellie will be going in search of hidden gems of her own beneath the
sea. But first, here's the Countryfile weather forecast for
Our late winter weather has had more of a lick and feel of early
spring about it, recently. Especially on Thursday. Tony Watson
took this picture in Warwickshire, and it is here on Thursday in that
sunshine the temperature got close to 19 Celsius, the warmest February
day since 1992. -- 1998. This week there will not be much sunshine,
but very mild where the sun comes out. On the flipside, where we meet
the rain, -- where we need at the rain, the drought-hit parts of
central and eastern England, hardly any on offer. This weather front,
going into Tuesday, will introduce some vet -- mild oxygen once again.
Tomorrow, another weather system brings rain to Northern Ireland and
western Scotland, brisk winds, moving south during the day.
Through the afternoon in Scotland it will West, damp in Northern
Ireland. In north-eastern Scotland, it brightens up and will become
mild, but gusty winds. Rain moving down across northern England into
the Midlands will stop ahead of that there will be brighter
conditions, perking up across East Anglia into the south-east staying
at rather grey and damp across Wales and the far south-west. The
weather system moving again on Monday night, weakening when it
reaches the areas that needed most. Temperatures around the Moray Firth
could hold up into double figures, very unusual for the time of year
on Tuesday night. We have high pressure close by, but a rent that
we are bringing up this very mild air. Not everyone will get the same
degree of warmth and sunshine, because in to the west there will
be lots of cloud, Phil fog, patchy rain and drizzle, especially in
western Scotland. Further south, there will be sunnier breaks in the
east. This is where temperatures will climb in the sunshine. 17,
possibly 18 Celsius is possible. If we get there, in Scotland on
Tuesday that will be significant. The temperature we record --
temperature records for February in Scotland is near 18 stealthiest in
Aberdeen. This year we have an extra day, it is the 29th on
Wednesday, but it will hardly be any different than Tuesday. It will
be mild on Wednesday, but we're not expecting the same giddy heights
the day before. On Thursday, more of the same, the weather fronts are
still trying to come in. Ahead of that, still cloud coming into the
West, drizzle, brighter brakes on high ground and still mild. Another
weather system running through the South possibly going into Friday.
By a lot of uncertainty about the end of the week, this next weather
system could come in late Friday into the weekend. For Friday, wet
weather for a time, and the South variable weather elsewhere. It will
be warm coming back, but for rain in the gardens, where it is most
The Cornwall has got it on. Sleepy villages, beautiful beaches and
oppressive clefs. I have been discovering its rich coastline.
Mount a Just round the coast from here, offshore at the bottom of the
sea, lies a wreck. But it's not just any old wreck, because it's
become one of our most significant marine life dive sites. I want to
experience it for myself. 'Paul Cox from the National Marine Aquarium
'is going to bring me up to speed with HMS Scylla.' So, tell me about
the back story of this wreck then. She was launched in 1968 and went
into service. She was in service for 25 years. Served in the cod
wars with Iceland, also was involved in hurricane relief in
Cayman Brac. She was then decommissioned in 1993. Must have
been a spectacular sight, the day that she was put down. The crowds
that appeared on the day were phenomenal. Thousands of people
lined the cliffs and it generated so much attention. Even now, when
you talk about it locally, people remember that day. 'A specialist
diving team is taking us out to the site, 'but I must admit I'm a
little apprehensive.' I remember when I first learned to dive years
ago, it was freezing cold and it was snowing. There were a few wreck
items to look at under the water. I came away thinking, "Why would you
ever do this?" Then I discovered marine life, went diving in the
real world and had my lightbulb moment. I've got that same sense of
trepidation today,. It's perishingly cold. It may look
beautiful, but it's bitter. We're going to look at a wreck, which has
got that slightly sinister feel to It's not long before we're floating
directly above the wreck. There we go. Rarr! I'm in. So it's obviously
very good for diving here. What about the marine life on this new
reef? When you put something like this in, life just attracts to it
and you get new colonisation. That's what we've been interested
in in the seven years since Scylla's been there. Watching that
colonisation and how it progresses and how animals out-compete each
other for space on the reef. it's not just a jolly today.
There's some bad news going on down there, isn't there? Yeah, we've had
reports that there's a net, some reports before Christmas that a net
had become attached to the reef. So we're going to have a look at that
today and see what kind of damage that's causing to the animals
living in and around the reef. what kind of net is it that's
caught down there? It's a fine monofilament. I've got a bit of it
down here that some divers removed previously. Oh, right. You can see
it's really tangly. I mean, if you can imagine it. Put it on here and
it just kind of snags. Catches on everything. Actually I can't get
that off. Oh, my word. There we go. What marine life have you seen
caught up in this? We've seen several fish, some crabs, lots of
crabs just kind of caught onto it with their claws. Also a cormorant.
There was a cormorant that had obviously been diving for food and
had got itself entangled in it. It's important that it gets taken
off? Yeah, as soon as possible. Also the diving season's coming up.
We don't want any divers getting entangled, so we need to get it of.
So, work to be done. Yeah. Paul and his team have counted almost 300
different species on the wreck. I First of all, Paul's taking me to
one of the only parts of the reef that isn't engulfed in netting. And
Matt Baker and Ellie Harrison are in Cornwall, discovering parts of the county that people rarely get to see.
Matt heads underground to find out about the history of the area's famous miners, and hears about plans to start digging all over again. Ellie goes underwater to explore an old naval frigate, deliberately sunk to create a rich marine habitat.
Meanwhile, John Craven investigates why our love of chicken is actually increasing the risk of getting serious food poisoning. And Adam Henson finds out about a new disease that could have a devastating impact on this year's lambing season.