0:00:24 > 0:00:29The vast chalk grasslands of Salisbury Plain in Wiltshire.
0:00:29 > 0:00:34Once, this land was at the heart of a powerful, prehistoric civilisation
0:00:34 > 0:00:37that drew people from all over Europe. Those days are gone,
0:00:37 > 0:00:42but much of the remains lie hidden, sometimes literally under our feet.
0:00:42 > 0:00:45So how do you work land where, at any moment,
0:00:45 > 0:00:48you could be unearthing a precious piece of our past?
0:00:48 > 0:00:52I'll be finding out just how far we have to go to protect our heritage.
0:00:56 > 0:01:00But it's not all about ancient history.
0:01:00 > 0:01:03I'll be helping spruce up a newer addition to the landscape.
0:01:03 > 0:01:07This beauty is younger than most of the monuments around here,
0:01:07 > 0:01:10but the Cherhill White Horse is still in need of a bit of TLC.
0:01:10 > 0:01:12Right, come on. Stamp on. That's it.
0:01:12 > 0:01:17Naturally, I'll be on hand to give Matt some help, whether he likes it or not.
0:01:17 > 0:01:20- Baker boy! - That'll be Little Miss Instruction.
0:01:20 > 0:01:23Time for some hard work. Remember that?
0:01:27 > 0:01:30I'll be investigating whether British farmers will be cashing in
0:01:30 > 0:01:33on the rapidly-growing world demand for beef,
0:01:33 > 0:01:36or losing out to foreign competition.
0:01:36 > 0:01:38Also on Countryfile tonight...
0:01:38 > 0:01:42a few months back, Adam's rare White Park cattle
0:01:42 > 0:01:44were devastated by bovine TB.
0:01:44 > 0:01:47- It's a reactor?- Yeah. - Oh, I can't believe it.
0:01:47 > 0:01:50But now he's had the all-clear,
0:01:50 > 0:01:53so it's off to a farm in Devon for a spot of shopping.
0:01:53 > 0:01:57We need to pick out our favourites, and work out if we can afford it.
0:01:57 > 0:01:59And I really like Kylie.
0:02:12 > 0:02:16The Salisbury Plain. A stunning landscape in every way.
0:02:16 > 0:02:21Famous for its rich archaeology, the plain boasts over 2,000 monuments,
0:02:21 > 0:02:26some of them very familiar, some impressively large, and others just downright curious.
0:02:28 > 0:02:32So living alongside all these amazing archaeological remains
0:02:32 > 0:02:33isn't always easy.
0:02:33 > 0:02:37How do archaeology, wildlife and farming lie together?
0:02:39 > 0:02:42With the help of a chosen few, I'm going to dig a little deeper.
0:02:42 > 0:02:44To do that, I'll need a farmer...
0:02:45 > 0:02:48..a conservationist,
0:02:48 > 0:02:49an archaeologist,
0:02:50 > 0:02:55..and a badger. First up, archaeologist David Vaughan.
0:02:55 > 0:02:57David, what are we standing on?
0:02:57 > 0:03:00One of an impressive range of Bronze Age round barrows.
0:03:00 > 0:03:02Burial chambers, basically,
0:03:02 > 0:03:05that were built for important people about 4,000 years ago.
0:03:05 > 0:03:10They actually form a part of a cemetery of about 18 in total.
0:03:10 > 0:03:12Not all of them are upstanding,
0:03:12 > 0:03:14but those that are are extra-special,
0:03:14 > 0:03:17because they represent the five main types of burrows,
0:03:17 > 0:03:19and that's a rare experience.
0:03:19 > 0:03:22Archaeologists like David have done their best
0:03:22 > 0:03:25to persuade our farmers not to plough too close to these barrows,
0:03:25 > 0:03:27also known as tumuli.
0:03:27 > 0:03:28There's another problem.
0:03:28 > 0:03:31These ancient sites are slowly being eroded
0:03:31 > 0:03:33by little fellas that live down here.
0:03:33 > 0:03:34Badgers.
0:03:35 > 0:03:37Our crew set up a couple
0:03:37 > 0:03:39of mini-cameras, to capture any activity
0:03:39 > 0:03:41over the last couple of days.
0:03:41 > 0:03:44And this is what they got.
0:03:45 > 0:03:48Now, I'm imagining that this is a problem for you,
0:03:48 > 0:03:51because we're on this very important burial site.
0:03:51 > 0:03:54Absolutely. It's interesting to see that footage.
0:03:54 > 0:03:56The suggestion is there is only one badger,
0:03:56 > 0:04:00and if that's true, then that in itself is a great success,
0:04:00 > 0:04:03cos we had, initially, a family. Seven, maybe up to 15 at one point.
0:04:03 > 0:04:08So to have just one left in these tumuli is a huge success.
0:04:08 > 0:04:11Obviously, there's more to be done.
0:04:11 > 0:04:14How have you been trying to move the badgers off
0:04:14 > 0:04:17this very, very important site?
0:04:17 > 0:04:18Well, this and another one,
0:04:18 > 0:04:22we've worked in partnership with the farmer, Natural England
0:04:22 > 0:04:24and English Heritage and ourselves,
0:04:24 > 0:04:28to exclude the badgers through a series of initiatives.
0:04:28 > 0:04:31The main one is the artificial sett, constructed about four years ago,
0:04:31 > 0:04:34where we think now the badgers are mostly living.
0:04:34 > 0:04:36We've encouraged them into that space
0:04:36 > 0:04:40through a series of fences, one-way gates, all very sensitive.
0:04:40 > 0:04:42The badgers are getting a bit wise,
0:04:42 > 0:04:46and we've got a one-way gate which this little fella has dug around.
0:04:46 > 0:04:49- So it's still a problem. - They're clever, aren't they?
0:04:49 > 0:04:50They certainly are,
0:04:50 > 0:04:54but it's a challenge they've given us for four, five years.
0:04:54 > 0:04:55But on the whole,
0:04:55 > 0:04:59- you've successfully relocated most of them?- We feel we have.
0:04:59 > 0:05:02This one barrow, we had 60 sett entrances on
0:05:02 > 0:05:03only a few months ago,
0:05:03 > 0:05:06and through those initiatives, we've got about six.
0:05:06 > 0:05:10There's still more work to be done, but it is a huge success.
0:05:11 > 0:05:17David Shepherd farms this land, with all its historical wonders.
0:05:17 > 0:05:19He works closely with the experts to keep it safe.
0:05:19 > 0:05:22Did you know how significant these burial mounds were
0:05:22 > 0:05:23from the beginning?
0:05:23 > 0:05:26No, not initially.
0:05:26 > 0:05:32It was only really when I was told that there are all the different types of tumuli in this group,
0:05:32 > 0:05:36which apparently is quite rare to find them all together.
0:05:36 > 0:05:39We always knew that we had to keep well clear of them
0:05:39 > 0:05:41when the field was under cultivation,
0:05:41 > 0:05:45which made it not the easiest field to cultivate.
0:05:45 > 0:05:48And when did this field come out of arable production?
0:05:48 > 0:05:50We took this out three years ago
0:05:50 > 0:05:53and put it into this down-land reversion scheme.
0:05:53 > 0:05:58And since then, the array of plants that have appeared out here
0:05:58 > 0:06:00have been very surprising.
0:06:00 > 0:06:03The government pay farmers like David
0:06:03 > 0:06:06to grow native flowers and grasses
0:06:06 > 0:06:09to help preserve our ancient pastures.
0:06:09 > 0:06:11Thanks to David's work in this one field,
0:06:11 > 0:06:13there could be as many as 60 species.
0:06:13 > 0:06:16Steph Payne from Natural England has come to check on progress.
0:06:16 > 0:06:20- Hi, Steph.- Hello. - What have we got here?
0:06:20 > 0:06:22We've got hoary plantain,
0:06:22 > 0:06:25which is a chalk grass and indicator species,
0:06:25 > 0:06:28and it's really lovely, vanilla-scented, if you get down.
0:06:28 > 0:06:30- OK, let me get down on my bum. - Yes!
0:06:30 > 0:06:33- Oh, yes. That's lovely. - It's gorgeous.
0:06:33 > 0:06:35And another one, this wild carrot,
0:06:35 > 0:06:37which is great for insects when it flowers,
0:06:37 > 0:06:41- and you can really smell the carrot smell. It smells like carrots.- Yeah!
0:06:41 > 0:06:44- And then you've got... - I've seen this before.- Yeah.
0:06:44 > 0:06:46Some people call it eggs and bacon.
0:06:46 > 0:06:49- Yes.- Or there's bird's-foot trefoil, and that's good,
0:06:49 > 0:06:53it's a food plant for the common blue butterfly, which I saw earlier.
0:06:53 > 0:06:56So this is all wonderful stuff, isn't it?
0:06:56 > 0:06:59Yeah, it's really good to see how well it's developed
0:06:59 > 0:07:01in such a short period of time.
0:07:01 > 0:07:04It's got a long way to go, but with the right management,
0:07:04 > 0:07:06hopefully in the future...
0:07:06 > 0:07:09It's already attracting a few different insects.
0:07:09 > 0:07:10It's a tricky balance, isn't it?
0:07:10 > 0:07:14The fauna, the flora, the ancient burial mounds, the badgers.
0:07:14 > 0:07:17Yes, it is a very, very tricky balancing act.
0:07:17 > 0:07:19But we are slowly getting there,
0:07:19 > 0:07:21and we've had a lot of success
0:07:21 > 0:07:23with the establishment of this grassland.
0:07:23 > 0:07:26Good news for our grasslands and our ancient monuments which,
0:07:26 > 0:07:30with a bit of luck, will live on for another 4,000 years.
0:07:30 > 0:07:34That's if the badgers can be persuaded to play ball!
0:07:34 > 0:07:38This is an arable farm, but elsewhere in the country,
0:07:38 > 0:07:41beef farmers will know that the global demand for meat
0:07:41 > 0:07:42is at an all-time high.
0:07:42 > 0:07:45So how will British farmers take advantage of this boom?
0:07:45 > 0:07:47John has been investigating.
0:07:55 > 0:07:59The booming economy of China means many millions of people there
0:07:59 > 0:08:01now have more money to spend.
0:08:01 > 0:08:04And the same thing is happening in other countries
0:08:04 > 0:08:08in the East and Middle East, and in parts of Africa.
0:08:08 > 0:08:11As these countries rapidly transform into modern economies,
0:08:11 > 0:08:15there's a growing appetite for the things we already have in the West.
0:08:15 > 0:08:18Cars, designer clothes and good food.
0:08:18 > 0:08:21And there's one thing that's of particular interest
0:08:21 > 0:08:24to our farmers - beef.
0:08:24 > 0:08:27It's a great time to be in the beef trade at the moment.
0:08:27 > 0:08:30Prices are rising, demand is very strong worldwide
0:08:30 > 0:08:32and we expect prices to go even up further,
0:08:32 > 0:08:36which is good news for British farmers and processors.
0:08:36 > 0:08:40Global demand for beef is growing by 1% a year.
0:08:40 > 0:08:42It might not sound much,
0:08:42 > 0:08:45but it's a huge opportunity for established producers like the UK.
0:08:45 > 0:08:48There are few things more British than beef,
0:08:48 > 0:08:52and after the difficulties faced by our cattle farmers in recent decades,
0:08:52 > 0:08:54this should be really good news.
0:08:54 > 0:08:58Rising demand and higher prices could reinvigorate the industry.
0:08:58 > 0:09:04Last year, our beef exports rose to more than £300 million.
0:09:04 > 0:09:08But there's a big obstacle to further growth.
0:09:08 > 0:09:10Compared to competitors like the US or Brazil,
0:09:10 > 0:09:15British beef is more expensive to produce. So why is that?
0:09:15 > 0:09:18I'm on my way to meet one man who knows the answer -
0:09:18 > 0:09:20Worcestershire farmer Adam Quinney.
0:09:22 > 0:09:26- How are you?- Morning.- Another farmer called Adam on the show!- Yes!
0:09:28 > 0:09:30How many beef animals have you got here?
0:09:30 > 0:09:32Well, yesterday 400, today 404.
0:09:32 > 0:09:35- Overnight, some more arrived? - Some more have arrived, yeah.
0:09:35 > 0:09:37Despite receiving large subsidies,
0:09:37 > 0:09:41many British farms still struggle to make ends meet,
0:09:41 > 0:09:43let alone compete in the world market.
0:09:43 > 0:09:45One of the main reasons
0:09:45 > 0:09:48is that the UK has strict standards on animal welfare,
0:09:48 > 0:09:50and food traceability,
0:09:50 > 0:09:53which is why Adam is tagging his newborn calves.
0:09:53 > 0:09:55Put the first tag in.
0:09:58 > 0:09:59And then the second one.
0:09:59 > 0:10:02And what are these tags telling you?
0:10:02 > 0:10:06These tags are unique and they're both the same.
0:10:06 > 0:10:08So if it loses one tag, we take the number down.
0:10:08 > 0:10:12That's our herd number there at the top, which is unique to us.
0:10:12 > 0:10:14And then that's its unique animal underneath.
0:10:14 > 0:10:16And what goes into this book, Adam?
0:10:16 > 0:10:18From this book, we put in the cow,
0:10:18 > 0:10:21the date of birth, the weight of the animal.
0:10:21 > 0:10:23- The tag details?- Yes, and whether it's easy to calve
0:10:23 > 0:10:24and that sort of thing.
0:10:24 > 0:10:26That will go into our computer records
0:10:26 > 0:10:28and then into the national database.
0:10:28 > 0:10:32So for the rest of its lifetime, wherever this animal moves,
0:10:32 > 0:10:34the national database will be updated.
0:10:34 > 0:10:37- You're all down in this book. - Yes, you're numbered now!
0:10:37 > 0:10:41And is it possible to say, over this cow's lifetime,
0:10:41 > 0:10:44how much do you think it will cost you just to keep it healthy?
0:10:44 > 0:10:47It costs about £400 a year to keep a cow on a farm.
0:10:47 > 0:10:52- And out of that, about £40 to £50 would be in medicine charge... - COW MOOS
0:10:52 > 0:10:53That's its mum.
0:10:53 > 0:10:55All its medicine, its paperwork.
0:10:55 > 0:10:58It's quite a lot of paperwork that has to go with an animal,
0:10:58 > 0:10:59and that has a cost.
0:10:59 > 0:11:00If I was in America,
0:11:00 > 0:11:04only a third of farms there are registered as having cattle
0:11:04 > 0:11:05even though they've got cattle,
0:11:05 > 0:11:08and if it was against my religious beliefs,
0:11:08 > 0:11:09I wouldn't have to tag it.
0:11:09 > 0:11:13America's vast farms are very different to ours.
0:11:13 > 0:11:16As well as benefiting from huge economies of scale,
0:11:16 > 0:11:21they're allowed to use GM feed and inject cattle with growth hormones,
0:11:21 > 0:11:24both of which boost profits but are banned here.
0:11:24 > 0:11:28And Adam's got another surprising statistic up his sleeve.
0:11:28 > 0:11:32Take this medicine. Made in Germany, which we use on young calves.
0:11:32 > 0:11:35In the States, it would cost me £40 for this bottle.
0:11:35 > 0:11:39- In this country, this bottle is £140.- Wow! Why the difference?
0:11:39 > 0:11:42It's because in Europe they have to get a separate licence
0:11:42 > 0:11:44for each country. That adds cost.
0:11:44 > 0:11:46And they must perceive British farmers to be more rich
0:11:46 > 0:11:48and able to afford it.
0:11:48 > 0:11:51But these things need to be sorted. It's just not fair.
0:11:51 > 0:11:55But all this extra cost doesn't just stop at the farm gate.
0:11:55 > 0:11:59The cattle have to be slaughtered, and even at this final stage,
0:11:59 > 0:12:02the bills are still mounting.
0:12:02 > 0:12:03I'm being given an insight
0:12:03 > 0:12:06into how one Oxfordshire abattoir is affected
0:12:06 > 0:12:08by its sales director Ian Mutch.
0:12:08 > 0:12:12Just how strict are the regulations over hygiene and welfare
0:12:12 > 0:12:14in places like this?
0:12:14 > 0:12:15Welfare is paramount.
0:12:15 > 0:12:18If, for instance, we take animals in overnight,
0:12:18 > 0:12:21they're strawed down, well looked after, well spread out,
0:12:21 > 0:12:23that's what we do.
0:12:23 > 0:12:28Every day, there has to be a vet and four hygiene officers on-site,
0:12:28 > 0:12:30mostly paid for by the abattoir.
0:12:30 > 0:12:33And there's not much room for error.
0:12:33 > 0:12:37One small mistake, one small blip, one contamination, stop.
0:12:37 > 0:12:40The line is stopped, we wash down and we start again.
0:12:40 > 0:12:44Our meat industry is probably the cleanest in the world.
0:12:44 > 0:12:46Do you think that puts you in an unfair position?
0:12:46 > 0:12:50- Nobody would want to compromise on animal welfare and hygiene?- No.
0:12:50 > 0:12:52But we're paying for it.
0:12:52 > 0:12:55We're paying for it because we're the good, old Brits,
0:12:55 > 0:12:59we stand in the queue, we line up, and we do as we're told,
0:12:59 > 0:13:03and that's what we do here. It doesn't happen everywhere else.
0:13:03 > 0:13:05So how much does it cost you a month, say,
0:13:05 > 0:13:07to have all these checks?
0:13:07 > 0:13:11At the moment, for all these checks, it's costing me...
0:13:11 > 0:13:14on average, about £15,000 a month.
0:13:14 > 0:13:17No wonder the average wholesale price of British beef
0:13:17 > 0:13:23is about £3 per kilo. In America, it's significantly lower.
0:13:23 > 0:13:25So how can we compete on the world market?
0:13:25 > 0:13:30That's what I'll be asking in a few minutes' time.
0:13:35 > 0:13:39Evidence of Wiltshire's past is everywhere to be seen.
0:13:39 > 0:13:42This county is peppered with important archaeological sites.
0:13:42 > 0:13:48Two miles north of Salisbury is the Iron Age hill fort of Old Sarum,
0:13:48 > 0:13:52where Romans, Normans and Saxons have all left their mark.
0:13:54 > 0:13:59This windswept bank is a jumble of 5,000 years of history.
0:13:59 > 0:14:02What you can see mainly started with the Iron Age settlers,
0:14:02 > 0:14:04who created these banks.
0:14:04 > 0:14:06When William The Conqueror arrived,
0:14:06 > 0:14:10he had this moat and mound commissioned for a royal castle.
0:14:10 > 0:14:13And this is where the central tower would have been.
0:14:13 > 0:14:18Absolutely huge, created out of wood. But it doesn't end there.
0:14:18 > 0:14:22Here on the left is the original site for Salisbury Cathedral,
0:14:22 > 0:14:24created in 1092.
0:14:24 > 0:14:28And on the opposite side, just popping up above the bank,
0:14:28 > 0:14:31you can see the spire of the new Salisbury Cathedral.
0:14:33 > 0:14:36In the Middle Ages, the place became so big
0:14:36 > 0:14:38that the whole town was moved.
0:14:38 > 0:14:43A new city was built at Salisbury and Old Sarum was abandoned.
0:14:43 > 0:14:46But today, it's going to be occupied once again,
0:14:46 > 0:14:48but this time by sheep.
0:14:48 > 0:14:51So, Sarah, what's the plan with these sheep?
0:14:51 > 0:14:55English Heritage have carried a large amount of scrub clearance
0:14:55 > 0:14:56on the outer banks,
0:14:56 > 0:15:00the idea being to restore the chalk grass and habitat,
0:15:00 > 0:15:02and protect the archaeology here.
0:15:02 > 0:15:05Where we're restoring sites which haven't been grazed for many years,
0:15:05 > 0:15:09you need to get the right grazing regime in, so the right stock,
0:15:09 > 0:15:13the right timings, the right density, that kind of thing.
0:15:13 > 0:15:16So we use specific breeds of livestock, and here at Old Sarum,
0:15:16 > 0:15:20we've brought on some Herdwick sheep to help with the grazings.
0:15:20 > 0:15:22Originally from the Lake District.
0:15:22 > 0:15:24That's right, a long way from home.
0:15:24 > 0:15:27But having come from the Lake District up on the fells,
0:15:27 > 0:15:29they're incredibly hardy sheep.
0:15:29 > 0:15:32And what's great about them is they survive on almost anything,
0:15:32 > 0:15:35so the regrowth that we get here at Old Sarum,
0:15:35 > 0:15:37the scrub, the brambles, the nettles,
0:15:37 > 0:15:40the coarse grass that's going to come back,
0:15:40 > 0:15:43the Herdwicks are great because they'll eat almost anything,
0:15:43 > 0:15:45they'll tackle that tough regrowth
0:15:45 > 0:15:49and really help to restore the chalk grassland.
0:15:49 > 0:15:52- You can see them, straight up onto the bank side.- Yeah.
0:15:52 > 0:15:54That must put a smile on your face straightaway.
0:15:54 > 0:15:57Definitely. They're absolutely perfect for the job
0:15:57 > 0:15:59and great for these steep banks.
0:15:59 > 0:16:02They just don't have any problems with them.
0:16:02 > 0:16:04Conservation work here hasn't always been welcomed.
0:16:04 > 0:16:08The recent removal of trees to protect the banks from root damage,
0:16:08 > 0:16:13safeguarding this historic site, led to local protests.
0:16:13 > 0:16:15But these four-legged lawnmowers
0:16:15 > 0:16:18will help preserve Old Sarum for generations to come.
0:16:22 > 0:16:24Later, Wiltshire's wild past...
0:16:24 > 0:16:28- I've got a shocking revelation for Julia...- Woo!
0:16:28 > 0:16:30Adam's made his dad's day
0:16:30 > 0:16:33with a delivery of rare White Park cattle...
0:16:33 > 0:16:37This is a fantastic moment for me. Thanks.
0:16:37 > 0:16:38THEY LAUGH
0:16:38 > 0:16:41..and Katie's hitching a lift on a helicopter
0:16:41 > 0:16:43to find out how to map the weather.
0:16:43 > 0:16:47You can see what's in store for the weather in our forecast.
0:16:53 > 0:16:56In the ancient grasslands of Salisbury Plain,
0:16:56 > 0:17:02something is stirring! These are the largest flying birds in the world,
0:17:02 > 0:17:07and until recently, they'd been extinct here for almost 200 years.
0:17:07 > 0:17:12Finally, fingers crossed, things are looking up for the great bustard.
0:17:12 > 0:17:13Back in 2004,
0:17:13 > 0:17:17Countryfile was on hand to see the ground-breaking re-introduction
0:17:17 > 0:17:20of the elusive bustard to Britain from Russia.
0:17:20 > 0:17:22It's been slow progress since,
0:17:22 > 0:17:26and there are thought to be around 20 healthy birds here.
0:17:26 > 0:17:29David Waters is the inspiration behind the project.
0:17:29 > 0:17:34Very exciting. You've got more new chicks?
0:17:34 > 0:17:37Yes, and that's what the project's all about.
0:17:37 > 0:17:40There's great progress and it's really exciting
0:17:40 > 0:17:42to be able to move birds from Russia,
0:17:42 > 0:17:45do all the rearing and get a sufficient number
0:17:45 > 0:17:47to survive here in England.
0:17:47 > 0:17:49But what it's about is British-bred birds,
0:17:49 > 0:17:53to start this self-sustaining population.
0:17:53 > 0:17:55It all takes a long time with bustards.
0:17:55 > 0:17:59The survival rate is not great for the British-born chicks, is it?
0:17:59 > 0:18:00Once a female starts to breed,
0:18:00 > 0:18:02which is normally about two years old,
0:18:02 > 0:18:05it takes them a good couple, maybe three goes,
0:18:05 > 0:18:09- before they're likely to rear chicks through to adulthood.- Right.
0:18:09 > 0:18:12In the bustard world, young mums are bad mums.
0:18:12 > 0:18:14We've had breeding attempts in previous years
0:18:14 > 0:18:17and the females don't tend to work first time.
0:18:17 > 0:18:21But the ones we've got this year have been second-, third-year breeders,
0:18:21 > 0:18:22so fingers crossed,
0:18:22 > 0:18:26that's the start of the proper British bustard population.
0:18:27 > 0:18:32But the great bustard isn't our only bird under threat.
0:18:32 > 0:18:35And not far from here, bird-lovers are doing their best
0:18:35 > 0:18:38to make sure that other farmland favourites
0:18:38 > 0:18:39don't go the way of the bustard.
0:18:39 > 0:18:41Meet the "arable six".
0:18:41 > 0:18:43These once-common birds are now under threat.
0:18:43 > 0:18:45There's the lapwing,
0:18:45 > 0:18:47the yellow wagtail,
0:18:47 > 0:18:49the grey partridge,
0:18:49 > 0:18:50the turtle dove,
0:18:50 > 0:18:52the tree sparrow.
0:18:52 > 0:18:56And the leader of the pack, the corn bunting.
0:18:56 > 0:19:00So why are these birds in such serious trouble?
0:19:00 > 0:19:02I'm meeting Tracy Adams to find out more.
0:19:02 > 0:19:07- Hiya, Tracy.- Hi, Julia.- Hello. So what are you on the hunt for, then?
0:19:07 > 0:19:10- I'm looking as many insects as I can find.- To feed our arable six?- Yes.
0:19:10 > 0:19:14We need plenty of insects cos that's what the birds feed their young on.
0:19:14 > 0:19:16It's like baby food for birds.
0:19:16 > 0:19:19- But as you can see...- Not a lot. - The nest is empty.
0:19:19 > 0:19:21Not a huge surprise, though,
0:19:21 > 0:19:25bearing in mind you're looking through an arable crop.
0:19:25 > 0:19:29Yeah, that's right. I mean, this has been grown by the farmer to feed us.
0:19:29 > 0:19:31It's going to be made into bread eventually
0:19:31 > 0:19:33and this is where he makes his money.
0:19:33 > 0:19:36He doesn't really want anything competing with the wheat, so...
0:19:36 > 0:19:39What have we got?
0:19:39 > 0:19:43- Yeah, the cupboard is bare.- Nothing. - We've got a very small fly.
0:19:43 > 0:19:47- Great.- So not very good here, but where we're going to go next,
0:19:47 > 0:19:50the farmer's growing some wild flowers.
0:19:50 > 0:19:53It's called a nectar mix and it brings in lots of insects
0:19:53 > 0:19:55and we should see a lot more going on,
0:19:55 > 0:19:59and that's where the birds will be going to feed their young.
0:20:02 > 0:20:05Experts like Tracy have got together with local farmers
0:20:05 > 0:20:08to set up the South West Farmland Birds Initiative.
0:20:08 > 0:20:12They hope to reverse the decline by creating the rich pastures
0:20:12 > 0:20:13that the birds need to thrive,
0:20:13 > 0:20:17like this area, left fallow for lapwings, and these bird boxes.
0:20:17 > 0:20:20This is a whole different ball game, isn't it?
0:20:20 > 0:20:23It's fantastic. It's one of my favourite parts of the farm.
0:20:23 > 0:20:26It's a real sacrifice on the farmer's part, isn't it?
0:20:26 > 0:20:29Because he could be growing crops to sell here.
0:20:29 > 0:20:32Originally, the oilseed rape which is behind us
0:20:32 > 0:20:35would be all the way up to the track and this wouldn't be here,
0:20:35 > 0:20:38but through environmental stewardship,
0:20:38 > 0:20:41the farmer's getting a compensatory payment for this,
0:20:41 > 0:20:43- he's not earning money from it.- Yep.
0:20:43 > 0:20:46He can't sell this. But it's fantastic for the birds.
0:20:46 > 0:20:49This is something he's doing to encourage those birds
0:20:49 > 0:20:50back to the farm.
0:20:50 > 0:20:52Which is vital, from your point of view.
0:20:52 > 0:20:55Yes, we need to get the numbers going back up.
0:20:55 > 0:20:56Right, what have we got?
0:20:56 > 0:20:59It's a bit like Christmas. Well, it is for me, anyway.
0:20:59 > 0:21:05- Saddo!- I know! OK, so we've got...pointy-nose things. Weevils.
0:21:05 > 0:21:08Loads of aphids, which are nice and squidgy
0:21:08 > 0:21:12and easy for young birds to eat. Lots of little shells as well.
0:21:12 > 0:21:15- Yeah, what are they? - I'm not a big mollusc expert,
0:21:15 > 0:21:18but they're very good for thrushes, redwings,
0:21:18 > 0:21:21blackbirds to eat throughout the winter and the summer.
0:21:21 > 0:21:24So you can see there's a hell of a lot more in here
0:21:24 > 0:21:29- than there was in the wheat crop. - And it looks so beautiful as well.
0:21:29 > 0:21:32That's the bonus for everybody, including the farmer.
0:21:32 > 0:21:35Yes, I think he gets a lot out of coming here and we've got
0:21:35 > 0:21:37a right of way here, so anybody that walks through
0:21:37 > 0:21:40can enjoy this as much as the farmer does.
0:21:40 > 0:21:42But birds aren't just beautiful to watch.
0:21:42 > 0:21:44They also fill the air with song.
0:21:44 > 0:21:46So Natural England have come up with a chart-topping idea
0:21:46 > 0:21:49to make us aware of what we're in danger of losing.
0:21:49 > 0:21:52James Phillips is here to tell me about a CD
0:21:52 > 0:21:55featuring the arable six's unmistakable calls.
0:21:55 > 0:21:57- James, hello.- Hi, Julia.
0:21:57 > 0:21:59Tell me it's a good day for birdsong.
0:21:59 > 0:22:00It's a fantastic day, yeah.
0:22:00 > 0:22:04We're hearing a lot of birds today. You've come on a fantastic day.
0:22:04 > 0:22:07- What have you heard?- Corn buntings.
0:22:07 > 0:22:10- Mm-hm.- We've heard yellowhammer, which has a very evocative sound.
0:22:10 > 0:22:14It makes the sound, "A little bit of bread and no cheeeese."
0:22:14 > 0:22:16YELLOWHAMMER CALLS
0:22:16 > 0:22:18"A little bit of bread and no cheeeese.
0:22:18 > 0:22:22- "A little bit of bread and no cheeeese." Really?- Yeah, really.
0:22:22 > 0:22:25I am - I have to admit this - USELESS at remembering birdsong.
0:22:25 > 0:22:28Well, we could give you a bit of a quiz to see how good you are.
0:22:28 > 0:22:32- How bad I am, you mean? - How good you are.- How bad I am.
0:22:32 > 0:22:35I'm pleased to see that you're here, Tracy,
0:22:35 > 0:22:37because I'm going to need your help.
0:22:37 > 0:22:40Someone tells me that this CD we're talking about
0:22:40 > 0:22:44is something that you listen to quite regularly.
0:22:44 > 0:22:47- Um, yes. - Come on, fess up!- Yes. You're right.
0:22:47 > 0:22:49I do drive around with a birdsong CD in my car
0:22:49 > 0:22:52and my friends do think I'm a little bit odd.
0:22:52 > 0:22:55Well, I'm pleased she's here, because she can help out.
0:22:55 > 0:22:57So we've got pictures of all the lovely birds here.
0:22:57 > 0:23:01So yellow wagtail, corn bunting, grey partridge,
0:23:01 > 0:23:05turtle dove, lapwing, and the little tree sparrow. Our arable six.
0:23:05 > 0:23:06The arable six.
0:23:06 > 0:23:10Hit me with their birdsong, James.
0:23:10 > 0:23:12OK, what do you think this one is?
0:23:12 > 0:23:14CHIRRUPING
0:23:18 > 0:23:20The classic sound of early spring.
0:23:20 > 0:23:24- Is that the sparrow? The tree sparrow?- Give it another try.
0:23:24 > 0:23:26Tracy?
0:23:27 > 0:23:30- It's the lapwing!- That's the display flight of the lapwing.
0:23:30 > 0:23:32That's the noise they make
0:23:32 > 0:23:36- when they do these amazing display flights.- Right.- OK.
0:23:36 > 0:23:39- I'll try to remember that one. - What do you think this one is?
0:23:39 > 0:23:42COOING Oh, it's a lovely sound.
0:23:42 > 0:23:45- That's the turtle dove. - Brilliant. Fantastic.
0:23:45 > 0:23:47Yeah. That sounds very dovey.
0:23:47 > 0:23:49It does. It sounds a bit like a purring cat as well.
0:23:49 > 0:23:52- It's lovely.- Evocative sound. We've heard that today.
0:23:54 > 0:23:56TWITTERING
0:23:59 > 0:24:01Sounds a bit like jangling keys.
0:24:01 > 0:24:04- Brilliant. Fantastic. - It's the corn bunting.
0:24:04 > 0:24:06Excellent. Well done, yes.
0:24:06 > 0:24:08- Another quite easy one.- Yeah.
0:24:08 > 0:24:10So, "Doodle-oo, doodle-oo,"
0:24:10 > 0:24:12- and then, "Tuk-tuk-tuk-tuk." - That's it.
0:24:12 > 0:24:14That's it, absolutely. Yeah.
0:24:14 > 0:24:18Yeah, OK. Well, that's two that I think I could probably remember.
0:24:18 > 0:24:22- That's fantastic. - Until tomorrow at least!
0:24:22 > 0:24:25I shall drive off listening to birdsong straightaway.
0:24:25 > 0:24:27Fantastic. Brilliant.
0:24:27 > 0:24:29Earlier, we discovered why British beef exports
0:24:29 > 0:24:32are more expensive than other countries'.
0:24:32 > 0:24:34Does this mean that our farmers are missing out
0:24:34 > 0:24:37on the current beef boom? John has been investigating.
0:24:45 > 0:24:52All around the world, demand for beef is growing by 600,000 tonnes a year.
0:24:52 > 0:24:55It's a huge opportunity for British farmers,
0:24:55 > 0:24:58but they face stiff competition.
0:24:58 > 0:25:02The danger is that our beef is simply too expensive
0:25:02 > 0:25:05and it'll be undercut by cheaper producers abroad,
0:25:05 > 0:25:09but just what's causing this upsurge in demand for beef
0:25:09 > 0:25:11and how can we tap into this new market?
0:25:12 > 0:25:17It's in China where the appetite for beef is really taking off.
0:25:17 > 0:25:21But what exactly do they want, and can we provide it?
0:25:21 > 0:25:25I'm meeting an expert in the Chinese diet, Lorraine Clissold.
0:25:25 > 0:25:28Well, we're having beef hotpot, Lorraine - but if we're going to
0:25:28 > 0:25:29sell beef to China,
0:25:29 > 0:25:33I can't see Chinese people sitting down and eating steak and chips.
0:25:33 > 0:25:38Absolutely not. Traditionally, Chinese people have always eaten
0:25:38 > 0:25:42every part of every animal and they understand the benefits.
0:25:42 > 0:25:44In fact, they particularly appreciate
0:25:44 > 0:25:48the benefits of the organ meat and the parts of the animal
0:25:48 > 0:25:51that we, recently, have almost given up eating in the West.
0:25:51 > 0:25:54Perhaps it would be best to concentrate on selling offal
0:25:54 > 0:25:56- to the Chinese?- Absolutely.
0:25:56 > 0:25:59Definitely, because the Chinese believe
0:25:59 > 0:26:02that these organs are particularly good for your health.
0:26:02 > 0:26:06In fact, they believe that if you eat liver, it's good for your liver.
0:26:06 > 0:26:09If you eat eyeball, it's good for your eyesight.
0:26:09 > 0:26:14The good news is that, with offal, we're able to compete on price,
0:26:14 > 0:26:16and exports to China are already growing.
0:26:16 > 0:26:19Jean-Pierre Garnier works for
0:26:19 > 0:26:23the British beef trade organisation EBLEX,
0:26:23 > 0:26:25and says the opportunities are huge.
0:26:25 > 0:26:30We have a growing population in China, moving from 1.3 billion
0:26:30 > 0:26:33to 1.4 billion people, and increasing wealth.
0:26:33 > 0:26:36People are moving from the countryside to towns,
0:26:36 > 0:26:37then to eat more beef as well.
0:26:37 > 0:26:39So we have a growing market in China
0:26:39 > 0:26:42and obviously we want to be part of it.
0:26:42 > 0:26:44This week, for example, we've got 20 people
0:26:44 > 0:26:47representing the main UK processes in China.
0:26:47 > 0:26:51- We're trying to expand the market. - And how much is that worth?
0:26:51 > 0:26:55At the moment, a market of probably £20-30 million, yeah.
0:26:55 > 0:26:57Selling cheap meat to China is one thing,
0:26:57 > 0:27:00but what about the rest of British beef?
0:27:00 > 0:27:03With high standards of production meaning higher costs,
0:27:03 > 0:27:06success on the world market depends on convincing buyers
0:27:06 > 0:27:10that British beef has quality that's worth paying for.
0:27:10 > 0:27:13So what's the trick?
0:27:13 > 0:27:16British beef needs to become a sought-after brand,
0:27:16 > 0:27:18something so desirable that people are willing to pay
0:27:18 > 0:27:20that little bit extra for it.
0:27:20 > 0:27:23It already happens with one particular breed -
0:27:23 > 0:27:24the Aberdeen Angus.
0:27:24 > 0:27:30The last decade has seen Aberdeen Angus transform from a breed
0:27:30 > 0:27:34little-known outside the UK into a global phenomenon.
0:27:34 > 0:27:37Good marketing has made all the difference,
0:27:37 > 0:27:41so could the same magic work for British beef as a whole?
0:27:41 > 0:27:43Hello, it's John Craven to see Marcel.
0:27:43 > 0:27:48Branding guru Marcel Knobil has been working on some ideas
0:27:48 > 0:27:51to sell the concept of Britishness.
0:27:51 > 0:27:52There's "trustworthy".
0:27:52 > 0:27:57We have a heritage of justice and democracy.
0:27:57 > 0:28:00"High quality." And that is certainly signalled
0:28:00 > 0:28:02through the likes of Harrods, the BBC and so forth.
0:28:02 > 0:28:08And then also, fine taste, and actually, from the world of cuisine,
0:28:08 > 0:28:11Britain has really upped its reputation,
0:28:11 > 0:28:16thanks to the likes of Heston Blumenthal and Gordon Ramsay.
0:28:16 > 0:28:19And do you think there may be some lingering doubts
0:28:19 > 0:28:21with some foreign customers
0:28:21 > 0:28:25about the standard of British beef because of BSE and foot and mouth,
0:28:25 > 0:28:28the export ban - things like that?
0:28:28 > 0:28:31Whilst I think one needs to be conscious of the platform
0:28:31 > 0:28:34from which we will build a brand from,
0:28:34 > 0:28:37at the same time, we need to underline that
0:28:37 > 0:28:40with a guarantee that our standards
0:28:40 > 0:28:43are of the very, very highest nature,
0:28:43 > 0:28:45and I think that's helped by marks.
0:28:45 > 0:28:49So, for example, we currently have the likes of
0:28:49 > 0:28:53the Quality Standard mark and what's called the Red Tractor mark.
0:28:53 > 0:28:56I think that will be an underlying guarantee.
0:28:56 > 0:28:58Well, he's won ME over.
0:28:58 > 0:29:01The world might take a bit more convincing.
0:29:01 > 0:29:02But those in the know
0:29:02 > 0:29:05believe the prospects for the beef export industry are bright.
0:29:05 > 0:29:10- Six years ago, export from Britain of beef was zero, wasn't it?- Absolutely.
0:29:10 > 0:29:13- What are your predictions? - We started from zero,
0:29:13 > 0:29:15only five years ago, 2006.
0:29:15 > 0:29:19And now we export 16% of the beef we produce and we plan,
0:29:19 > 0:29:23by the end of next year, to export nearly 20%,
0:29:23 > 0:29:25eventually go to 25%.
0:29:25 > 0:29:29I think it's a good success on the part of the exporters.
0:29:29 > 0:29:32We've shown that they can respond to market demands.
0:29:32 > 0:29:37- But it's good to hear a Frenchman speaking up for British beef. - Oh, well... Why not? Why not?
0:29:37 > 0:29:39And there's more good news.
0:29:39 > 0:29:43South Africa has just lifted its 15-year-long ban on British beef.
0:29:43 > 0:29:47If exporters can continue to harness emerging markets and
0:29:47 > 0:29:54consolidate on more traditional ones, it could mark a real change in the fortunes of British beef farmers.
0:30:02 > 0:30:06Nowadays we take for granted the ability to predict the weather,
0:30:06 > 0:30:10and complain bitterly if the forecasters get it wrong.
0:30:10 > 0:30:13It's 100 years since the death of the man who founded modern meteorology,
0:30:13 > 0:30:17and Katie's recruited the Army Air Corps to find out more
0:30:17 > 0:30:21about weather forecasting, past and present.
0:30:21 > 0:30:25Troops, tanks and helicopters are all a bit of a fixture on Salisbury Plain
0:30:25 > 0:30:29and while they may seem a bit impervious to the weather, our army helicopter pilots
0:30:29 > 0:30:33might never get off the ground if it wasn't for the Met Office.
0:30:33 > 0:30:36So where better to come for a lesson in weather forecasting?
0:30:38 > 0:30:41Middle Wallop is the Army Air Corps base
0:30:41 > 0:30:46where pilots compete advanced training before they're deployed to fly frontline helicopters.
0:30:46 > 0:30:49Tucked away in a small room underneath the control tower,
0:30:49 > 0:30:54two meteorologists are on duty almost round the clock.
0:30:54 > 0:31:00It's their job to provide an accurate weather forecast to everyone who needs it on this base.
0:31:00 > 0:31:02Lives depend on it.
0:31:02 > 0:31:06On the left-hand side, we have Catherine. She's duty forecaster.
0:31:06 > 0:31:10She's providing the forecast service, in whatever form that might take, to the Army today.
0:31:10 > 0:31:12So it'll just be standard weather conditions.
0:31:12 > 0:31:15It's very settled and calm weather today,
0:31:15 > 0:31:20so it's relatively straightforward but on a busier day we could be dealing with cloud bases,
0:31:20 > 0:31:23wind strengths, weather types, snow in the winter and things like that.
0:31:23 > 0:31:25On the other side we've got Matthew.
0:31:25 > 0:31:30He's our duty observer, providing an hourly reference weather observation
0:31:30 > 0:31:33and if the weather is deteriorating or improving in any way,
0:31:33 > 0:31:37then we do extra observations to provide air traffic
0:31:37 > 0:31:40with a direct service through to the pilots.
0:31:40 > 0:31:42The Met Office and meteorologists around the world
0:31:42 > 0:31:45are indebted to a man called Francis Galton,
0:31:45 > 0:31:47who died 100 years ago this year.
0:31:47 > 0:31:52Galton was an explorer and a statistician, but he's perhaps most famous
0:31:52 > 0:31:58for his work as a meteorologist and an idea that's so simple you'll probably wonder what we did before.
0:31:58 > 0:32:01The weather map.
0:32:01 > 0:32:06Galton's weather map was first published in The Times on April 1st, 1875,
0:32:06 > 0:32:09and detailed the previous day's weather.
0:32:09 > 0:32:15It's now a standard feature of weather forecasting around the globe, in newspapers, the internet,
0:32:15 > 0:32:21mobile phones, and from the first TV broadcasts, to Countryfile's very own five-day forecast.
0:32:21 > 0:32:23Hard to imagine a forecast without it.
0:32:23 > 0:32:31Galton's idea with the weather map was really how you could visualise lots and lots of data.
0:32:31 > 0:32:38Instead of having rows of columns of figures and raw data, put it into a visual form.
0:32:38 > 0:32:42So what was people's reaction to this weather map when it came out?
0:32:42 > 0:32:44People were very mystified.
0:32:44 > 0:32:48It wasn't helped by the fact that it came out on the 1st April, 1875.
0:32:48 > 0:32:51There was a lot of press coverage about this.
0:32:51 > 0:32:56Punch started issuing spoofs that showed things like catarrh, headaches...
0:32:56 > 0:32:59It was very accurately done.
0:32:59 > 0:33:01But it laid the foundations.
0:33:01 > 0:33:05Very soon after - only four years later - they started issuing
0:33:05 > 0:33:09weather forecasts in the newspapers using Galton's map.
0:33:09 > 0:33:15And it's extraordinary, I think, that Galton's map is largely unchanged today.
0:33:17 > 0:33:22At ten to the hour, every hour, at thousands of locations all over the globe, readings are taken
0:33:22 > 0:33:25that build up an accurate picture of the weather
0:33:25 > 0:33:28and help predict what's going to happen in the hours and days ahead.
0:33:28 > 0:33:34When forecasters combine their readings, the first chart they produce owes a lot to Galton
0:33:34 > 0:33:37and his concept of the isobar.
0:33:37 > 0:33:39So this is a synoptic chart, so every hour
0:33:39 > 0:33:43the observer will go outside and do an observation,
0:33:43 > 0:33:46and we get information on all kinds of weather parameters
0:33:46 > 0:33:49and these come through to us on the hour, in this sort of form.
0:33:49 > 0:33:53From here we can draw up a chart very similar to this one that they've drawn.
0:33:53 > 0:33:58The isobar is a line drawn on a map that connects points of equal pressure.
0:33:58 > 0:34:00That has to be below it or above it?
0:34:00 > 0:34:06- That one's above.- I tell you what - this is actually quite difficult!
0:34:06 > 0:34:10Once drawn, the isobars also show wind direction and speed.
0:34:10 > 0:34:13With your back to the wind, low pressure is on the left,
0:34:13 > 0:34:16- we know that the wind is going this way.- So I can do that on all these?- Yep.
0:34:16 > 0:34:19The closer together the isobars, the windier it is.
0:34:19 > 0:34:22Low pressures mean wet and windy weather.
0:34:22 > 0:34:25Today's higher pressures give us dry, sunny weather.
0:34:25 > 0:34:28It's like join-the-dots but far harder!
0:34:28 > 0:34:33Every morning, a briefing is delivered in person to each of the four squadrons around the base.
0:34:33 > 0:34:38Catherine's doing the first one but I'll be heading across the base to brief the Lynx team next.
0:34:38 > 0:34:42A large area of high pressure centred across the UK today.
0:34:42 > 0:34:44That brings a fairly light north-easterly flow across the area.
0:34:44 > 0:34:48Sometimes we need bad weather cos we need to train in those conditions
0:34:48 > 0:34:49so that when it come to operations
0:34:49 > 0:34:53we know how to fly, what sort of conditions to expect, that kind of thing.
0:34:53 > 0:34:58Whereas good weather days can be good for carrying out general handling and general exercises.
0:34:58 > 0:35:01I can't believe they're letting me do their weather briefing.
0:35:06 > 0:35:09- Good morning, everyone! ALL:- Good morning.
0:35:09 > 0:35:13So, here we have our synoptic chart.
0:35:13 > 0:35:16'This is my debut as a forecaster.' ..Generally a very nice day.
0:35:16 > 0:35:21If you're going out flying later, temperature's going to be about 24 so you might like to think about
0:35:21 > 0:35:25having a nice lunch and some water to drink so you don't get dehydrated up in the air.
0:35:25 > 0:35:27I think Katie was fantastic today.
0:35:27 > 0:35:30She's definitely got a future career as a forecaster.
0:35:30 > 0:35:33She was better than most of the forecasters we get on a day-to-day basis.
0:35:33 > 0:35:36So, yeah, hats off to her - she did a very good job.
0:35:36 > 0:35:40- There we are.- How much?
0:35:40 > 0:35:42You owe me. You owe me big time!
0:35:43 > 0:35:49'There's only one way to see how important these forecasts are to the pilots.'
0:35:50 > 0:35:55Ready. 'And that's to get up amongst the clouds myself.'
0:35:55 > 0:35:57I'm going up in a Lynx helicopter.
0:35:57 > 0:36:00For all our sakes, I hope that forecast was right.
0:36:06 > 0:36:10This is incredible. You can see little things on the ground. You can see dogs running around.
0:36:10 > 0:36:15You realise just how close to the ground you are and how you really are just in amongst the clouds.
0:36:15 > 0:36:18Passenger aircraft are usually flying at around 35,000ft -
0:36:18 > 0:36:23well above the clouds and above all the weather that we experience on the ground.
0:36:23 > 0:36:27This helicopter and the others like it, fly at around 2,000 to 3,000ft,
0:36:27 > 0:36:31so they're right in that weather zone so the Met Office forecasting is critical.
0:36:35 > 0:36:43100 years since his death and nearly 140 since his revolutionary weather map was first published,
0:36:43 > 0:36:46Francis Galton's legacy is felt today by us all
0:36:46 > 0:36:50and I've seen first-hand how his pioneering work
0:36:50 > 0:36:54is key to the safety of our pilots in the armed forces.
0:36:58 > 0:37:00Shortly, I'll get more than I bargained for when I arrange
0:37:00 > 0:37:04a startling historical revelation for Julia.
0:37:04 > 0:37:07I think I'm more shocked than you are!
0:37:07 > 0:37:12And if you're hoping to get some sun on your skin, you'll need the Countryfile weather forecast.
0:37:21 > 0:37:27It was more than 40 years ago Adam's dad, Joe Henson, realised that White Park cattle were a breed in danger.
0:37:27 > 0:37:34He was one of just a few farmers who kept faith with them and helped cattle like these to survive.
0:37:34 > 0:37:39Now it's up to Adam to keep up the family tradition of protecting rare breeds.
0:37:45 > 0:37:47White Parks may be off the danger list
0:37:47 > 0:37:49but they're still a minority breed.
0:37:49 > 0:37:52At one time, they got down to only 60 breeding cows in the country
0:37:52 > 0:37:55but thankfully, they're back up to around 500 now.
0:37:55 > 0:37:58But last winter, we had a TB test
0:37:58 > 0:38:01and I lost virtually half my White Park herd
0:38:01 > 0:38:03and I was absolutely devastated.
0:38:04 > 0:38:06The TB test was going well.
0:38:06 > 0:38:09- Then, suddenly... It's a reactor? - Yeah.
0:38:09 > 0:38:11Oh, I can't believe it.
0:38:11 > 0:38:15One after the other, our White Parks were condemned.
0:38:15 > 0:38:17- Yeah, I'm afraid this one is a positive as well.- OK.
0:38:17 > 0:38:20Dad was very upset.
0:38:20 > 0:38:22We've lost our stock bull.
0:38:22 > 0:38:25Hopeless, isn't it?
0:38:27 > 0:38:30All we've got left now are three cows.
0:38:30 > 0:38:32This one, who I think is barren.
0:38:32 > 0:38:37We've got one there that's calved and another one that's due to calf, but it's hardly a herd.
0:38:37 > 0:38:39But things are looking up.
0:38:39 > 0:38:43We're clear of TB now and at last we can rebuild our herd.
0:38:43 > 0:38:46So I'm off down to Devon with Mike, my stockman.
0:38:46 > 0:38:48We're going shopping.
0:38:49 > 0:38:53This farm near Tiverton specialises in White Park cattle.
0:38:53 > 0:38:58They have one of the biggest herds in Britain, and I'm hoping to take a few off their hands.
0:38:58 > 0:39:02Coming down the drive, I've never seen so many White Parks in one place.
0:39:02 > 0:39:04That's good, we've got a fairly large herd.
0:39:04 > 0:39:06- We have over 100 here now.- Crikey.
0:39:06 > 0:39:09We've spent 15 years building it up
0:39:09 > 0:39:12and it's proving reasonably successful. Reasonably.
0:39:12 > 0:39:15And why White Parks, out of all the British breeds?
0:39:15 > 0:39:19Very small numbers, and also it's an economic breed.
0:39:19 > 0:39:21I think you can make money out of it.
0:39:21 > 0:39:25That's because some of John's animals go to top restaurants in London.
0:39:25 > 0:39:28Their meat has a marbled appearance and great flavour.
0:39:28 > 0:39:32The ones we've come to see are on the other side of the valley.
0:39:32 > 0:39:35This is the kind of shopping I like best.
0:39:35 > 0:39:37I just hope I don't spend too much.
0:39:40 > 0:39:45- They're just up here in the field, so we'll walk up the lane and look over the fence.- OK.
0:39:45 > 0:39:49'These cattle could cost me nearly 10 grand.'
0:39:49 > 0:39:52They look lovely sitting there in the sunshine, don't they?
0:39:52 > 0:39:55Quiet and relaxed, they're quiet, you know, they're good.
0:39:55 > 0:39:58- I think the secret is to handle them a lot.- Yes.
0:39:58 > 0:40:02No use turning them out in a big field and leaving them for the whole winter.
0:40:02 > 0:40:05You need to get them in and feed them and look after them.
0:40:05 > 0:40:09- How many breeding cows have you got? - At the moment we have 30. - And how many have you got to sell?
0:40:09 > 0:40:13Mark, you've been speaking to Mike on the phone, there's half-a-dozen?
0:40:13 > 0:40:14There's eight here for sale.
0:40:14 > 0:40:19They're all in calf, we've pregnancy tested them, and they'll calve from July onwards.
0:40:19 > 0:40:21Let's get in and take a closer look.
0:40:21 > 0:40:23Let's go back to the gate and we'll walk in.
0:40:24 > 0:40:31'These cattle have been clear of TB for nearly three years, and their general health is good, too.
0:40:31 > 0:40:33'We can pick up to eight from this group.'
0:40:33 > 0:40:36I might beat them at the path.
0:40:36 > 0:40:39'Mike and I need to get in amongst them to choose the ones we want.'
0:40:44 > 0:40:47What's your overall impression of the herd?
0:40:47 > 0:40:49A good type. They're all very similar to ours, as well.
0:40:49 > 0:40:52It'll be nice to bring in cows similar to ours
0:40:52 > 0:40:54so they're not big and small,
0:40:54 > 0:40:56they're all going to be very even with ours.
0:40:56 > 0:40:58- Good quality cattle, aren't they? - Yeah.
0:40:58 > 0:41:02We have a reputation of selling some of the best White Parks in the UK,
0:41:02 > 0:41:05so if we're going to replace them, we want to buy good ones.
0:41:05 > 0:41:08These are beefier as well, so the meat we sell is going to be good.
0:41:08 > 0:41:11No, I like them.
0:41:11 > 0:41:15We just need to pick out our favourites, really, then work out whether we can afford it.
0:41:15 > 0:41:21I know that John's suggested he wants somewhere just under £1,000.
0:41:21 > 0:41:25I think that's a fair price, I'd like to think it was closer to 800 rather than 1,000,
0:41:25 > 0:41:29but we'll talk about that when we've decided which ones we want.
0:41:29 > 0:41:32I really like Kylie.
0:41:32 > 0:41:37These heifers were all born in the same year, so their names all begin with the same letter.
0:41:37 > 0:41:40OK, so we will tick Kirsch and Kelly.
0:41:42 > 0:41:45That's Kate. She's a no.
0:41:45 > 0:41:48- What's that bottom one there, then? - That's Kit Kat.
0:41:48 > 0:41:50Kit Kat.
0:41:50 > 0:41:52Right.
0:41:52 > 0:41:58Katerina, Karat, Kiora and Kirsty we need to find.
0:41:58 > 0:42:01- A lovely head on that bull. - He looks good, doesn't he?
0:42:01 > 0:42:05He's not for sale, but there is a bull for us to see not far away, on another farm.
0:42:05 > 0:42:08Kiora, then round the back...
0:42:08 > 0:42:11'We still need to choose our favourites from the final few.'
0:42:11 > 0:42:13And what's that one over there?
0:42:16 > 0:42:21- Kirsty.- So, out of those four, which would you leave behind?
0:42:21 > 0:42:25The one down there, I think, is my least favourite of the four.
0:42:25 > 0:42:28That's Kiora. Got to get this right.
0:42:28 > 0:42:33- Would you agree with that? - I would, yeah, absolutely, bang on.
0:42:33 > 0:42:35So, money-wise, then?
0:42:35 > 0:42:42- We were talking about 950, but if they calve, 1,150, I thought.- OK.
0:42:42 > 0:42:47But we've got six weeks or so to move them.
0:42:47 > 0:42:49- Yeah.- So it's up to you, really?
0:42:49 > 0:42:52And TB testing, how soon can you do that?
0:42:52 > 0:42:53We'd do that next week.
0:42:53 > 0:42:58- So, we'd get a result by the end of next week.- And so we could move them then straight away.- Yes.
0:43:01 > 0:43:03'In the space of an hour or so, we've done a deal.
0:43:03 > 0:43:08'And if they get the TB all-clear, they could be with me in the Cotswolds soon.'
0:43:11 > 0:43:13Great, well, thank you very much, John.
0:43:13 > 0:43:16- Thanks, Adam.- Let's hope they pass their pre-movement TB test.
0:43:16 > 0:43:20- Absolutely.- I'm very excited about having them back at the farm.
0:43:20 > 0:43:23- I hope they do well for you. - Thank you very much.- All the best.
0:43:30 > 0:43:32That's the heifer sorted.
0:43:32 > 0:43:35I've arranged to go and see a bull who's also in Devon,
0:43:35 > 0:43:37but it would be worth having a look at him, eh?
0:43:37 > 0:43:40- Yes, whilst we're here. Nice to make a day of it.- Yeah.
0:43:47 > 0:43:49'The bull's called Druid.
0:43:49 > 0:43:52'He's part of a herd that's owned by the Devon Wildlife Trust,
0:43:52 > 0:43:55'and their White Parks even thrive on really poor wetlands.
0:43:55 > 0:44:01'Simon Berry looks after them, and he shows me Druid and his mates.'
0:44:01 > 0:44:04This is Hannah, she's the last White Park due to calf,
0:44:04 > 0:44:06any time now, as you can see, beginning to make an udder.
0:44:06 > 0:44:07Starting to move a bit, isn't she?
0:44:07 > 0:44:09He's got lovely markings, very dark,
0:44:09 > 0:44:12black nose, black ears and black feet.
0:44:12 > 0:44:14- Yeah, and a good top line, too, isn't he?- Mmm. Quiet enough?
0:44:14 > 0:44:18- Yeah, give him a stroke. - There's a good boy.
0:44:18 > 0:44:22He does a bit of head waving, like bulls do.
0:44:22 > 0:44:26What we're trying to do his select for slightly beefier animals
0:44:26 > 0:44:27to market the beef,
0:44:27 > 0:44:30and he's perhaps a little narrow in the back end for us, really.
0:44:30 > 0:44:32BULL MOOS
0:44:32 > 0:44:35Unfortunately, that bull isn't really the sort I want,
0:44:35 > 0:44:37and also they're closed down with TB,
0:44:37 > 0:44:41but while I'm here I'm just helping Simon move these cows
0:44:41 > 0:44:42onto some conservation grazing.
0:44:45 > 0:44:49It's lovely walking these cows down this old Devon lane.
0:44:49 > 0:44:54People would have walked animals down here for centuries.
0:44:56 > 0:44:59The cows seem to know exactly where they're heading for.
0:44:59 > 0:45:01They hardly need us at all.
0:45:01 > 0:45:03Not a bad job to do on an afternoon.
0:45:03 > 0:45:04No.
0:45:08 > 0:45:10There's good girls.
0:45:10 > 0:45:14It's great, really, that rare breeds have got a place doing it, isn't it?
0:45:14 > 0:45:16If you put a modern, continental breed in here, it would be
0:45:16 > 0:45:18bellowing at the gate, wouldn't it?
0:45:18 > 0:45:21They would, yes. It seems like rare breeds and all traditional
0:45:21 > 0:45:23breed cattle do like this sort of pasture,
0:45:23 > 0:45:26particularly if they're brought up on it and born here.
0:45:26 > 0:45:28The White Park cattle look great in the fields in Devon,
0:45:28 > 0:45:31and I can't wait to see them on my farm in the Cotswolds.
0:45:31 > 0:45:36My special delivery comes sooner than I was expecting.
0:45:36 > 0:45:38I just hope the new cattle get Dad's approval.
0:45:42 > 0:45:44Beautiful.
0:45:45 > 0:45:47They've travelled well.
0:45:47 > 0:45:50They have, they've got a bit mucky, but they always do in the lorry.
0:45:50 > 0:45:51They always do.
0:45:51 > 0:45:57This is a fantastic moment for me, because when we lost half the herd
0:45:57 > 0:46:02in that TB test six months ago, I was devastated, as you know.
0:46:02 > 0:46:06Because that was my life's work going down the drain.
0:46:06 > 0:46:09I just couldn't believe it.
0:46:09 > 0:46:13We lost those cows and the stock bull, cows that were in calf -
0:46:13 > 0:46:15it was appalling.
0:46:15 > 0:46:18But you've put it right, and thanks.
0:46:27 > 0:46:29Our herd is back-up to strength,
0:46:29 > 0:46:33and we have the birth of new calves to look forward to, as well.
0:46:33 > 0:46:37Next week, I am hoping to add to my collection of rare breed animals
0:46:37 > 0:46:38with some fancy fowl.
0:46:42 > 0:46:45These chalk white horses are icons of Wiltshire,
0:46:45 > 0:46:48and if you too would like to create an iconic image,
0:46:48 > 0:46:51how about entering our photographic competition?
0:46:51 > 0:46:53This year's theme is best in show, and the winning
0:46:53 > 0:46:57photos will feature in our calendar, all sold in aid of Children In Need.
0:46:57 > 0:47:00If you haven't entered yet, here's John with all the details.
0:47:02 > 0:47:04There are 12 different classes you can enter photos in.
0:47:06 > 0:47:07Country People.
0:47:09 > 0:47:11Farm Life.
0:47:11 > 0:47:15Birds.
0:47:15 > 0:47:18Insects and Spiders.
0:47:18 > 0:47:20In All Weathers.
0:47:21 > 0:47:23Working Animals.
0:47:23 > 0:47:25Landscapes.
0:47:26 > 0:47:28And Wildlife.
0:47:29 > 0:47:31Then there's Leisure And Pleasure.
0:47:33 > 0:47:34And Water Worlds.
0:47:37 > 0:47:39Plant Life.
0:47:39 > 0:47:42And finally, the Lighter Side Of Country Life.
0:47:43 > 0:47:47The best photo in each class will be put to the viewers' vote.
0:47:47 > 0:47:49The person who takes the winning photo
0:47:49 > 0:47:51will be declared Best In Show and gets to choose from a range
0:47:51 > 0:47:56of the latest photographic equipment to the value of £1,000.
0:47:56 > 0:48:00Whoever takes the judges' favourite photo,
0:48:00 > 0:48:04will get to choose equipment to the value of £500.
0:48:04 > 0:48:05Our competition isn't open to professionals.
0:48:05 > 0:48:08Your entries mustn't have been offered for sale
0:48:08 > 0:48:09or won other competitions.
0:48:09 > 0:48:14That's because we want something original.
0:48:14 > 0:48:18You can enter up to four photos, which must be taken in the UK.
0:48:18 > 0:48:23Please write your name, address and daytime and evening phone number
0:48:23 > 0:48:26on the back of each photo, with a note of which class
0:48:26 > 0:48:28you want it to be judged in.
0:48:28 > 0:48:31Each photo can only be entered in one class.
0:48:33 > 0:48:36Then all you have to do is send your entries to...
0:48:43 > 0:48:46The full terms and conditions are on our website,
0:48:46 > 0:48:50as well as details of the BBC's code of conduct for competitions.
0:48:50 > 0:48:54Please write to us enclosing a stamped addressed envelope
0:48:54 > 0:48:56if you want a copy of the rules.
0:48:56 > 0:49:00The closing date isn't until Friday 12th August,
0:49:00 > 0:49:02and sorry, but we can't return any entries.
0:49:03 > 0:49:05Earlier in the programme,
0:49:05 > 0:49:08Katie tried to present an accurate weather briefing.
0:49:08 > 0:49:09Now it's time for the proper job.
0:49:09 > 0:49:12Here's the Countryfile forecast for the week ahead.
0:50:50 > 0:50:57.
0:51:11 > 0:51:16Salisbury Plain is full of ancient archaeology, from Stonehenge...
0:51:16 > 0:51:19To Avebury. It's a treasure-trove of historical significance,
0:51:19 > 0:51:23but while serious students pursue their theories on early man,
0:51:23 > 0:51:26more recent ancestors have made a contribution
0:51:26 > 0:51:29to myth and legend all of their own.
0:51:29 > 0:51:33And none more so than the horse shapes cut into the chalk hillsides.
0:51:33 > 0:51:38The Cherhill Horse was created in the 1780s by a doctor from Calne.
0:51:42 > 0:51:46Oxfordshire may have the biggest and oldest white horse,
0:51:46 > 0:51:49Uffington is over 3,000 years old,
0:51:49 > 0:51:53but Wiltshire has a whole herd of these amazing beasts.
0:51:53 > 0:51:56There are 13 known white horses in the county,
0:51:56 > 0:51:59but five have been lost, and local people are doing their best
0:51:59 > 0:52:01to make sure the survivors don't get buried
0:52:01 > 0:52:03or overgrown like the rest.
0:52:04 > 0:52:07So, Bob, this horse then was the idea of a local doctor.
0:52:07 > 0:52:10That's right, a chap called Alsop.
0:52:10 > 0:52:12It sounds bizarre that he's a doctor, I don't know why.
0:52:12 > 0:52:16Well, he was known as the mad doctor, which may give us a clue.
0:52:16 > 0:52:20- OK, and any idea why he wanted to create a horse?- Not really.
0:52:20 > 0:52:24It is a tradition, and it could be, arguably,
0:52:24 > 0:52:29- the sort of "my horse is better than your horse" tradition.- Right.
0:52:29 > 0:52:34Equally, it could be just a matter of local identity, we don't know.
0:52:34 > 0:52:36And Bob, people are out in force here,
0:52:36 > 0:52:39- of all ages...- Yes.- ..so it's obviously very important
0:52:39 > 0:52:40to the community here.
0:52:40 > 0:52:44Exactly, it is important to the village, to the immediate area.
0:52:44 > 0:52:46'It's an identity.
0:52:46 > 0:52:49'It's, if you like, a symbol of this place,
0:52:49 > 0:52:51'as opposed to any other place.'
0:52:51 > 0:52:55It might sound desperately localistic to say that,
0:52:55 > 0:52:59but if you don't have something beyond a collection of houses,
0:52:59 > 0:53:01what do you have? You've got nothing.
0:53:01 > 0:53:04You've got to have something that you can say "this is ours".
0:53:04 > 0:53:06And this is Cherhill White Horse.
0:53:06 > 0:53:11Around 30 Cubs, Scouts, friends and leaders are here today
0:53:11 > 0:53:15to complete this horse's biennial grooming.
0:53:15 > 0:53:20It's a tried-and-tested method - bags of chalk, ropes to hold on to,
0:53:20 > 0:53:24and a bit of fancy footwork to compress the chalk.
0:53:24 > 0:53:27But I sense we're in for a bit of horseplay.
0:53:27 > 0:53:28Go film a cow.
0:53:28 > 0:53:32CHATTER
0:53:32 > 0:53:35The man who was inspired to create this horse was actually a local,
0:53:35 > 0:53:37but he didn't want to get his hands dirty,
0:53:37 > 0:53:40so he gathered a group of likely lads, got himself a loud hailer
0:53:40 > 0:53:42and barked instructions at them
0:53:42 > 0:53:44until they finished all the hard work.
0:53:44 > 0:53:47My kind of man. The art of delegation.
0:53:47 > 0:53:49Right!
0:53:49 > 0:53:51That'll be Little Miss Instruction, no doubt.
0:53:51 > 0:53:53Baker boy, can you hear me?
0:53:53 > 0:53:55ALL: Yes.
0:53:55 > 0:53:59Let's get going. Jump up and down if you can.
0:54:02 > 0:54:04That's my boy.
0:54:04 > 0:54:06- OK, time for some hard work. - Hang on, listen.
0:54:06 > 0:54:11Remember that? No sitting on a sofa, get your hands dirty!
0:54:11 > 0:54:15- One, two, three... - ALL: Shut up!
0:54:15 > 0:54:17He hates me so much.
0:54:18 > 0:54:20I don't know,
0:54:20 > 0:54:22that Bradbury's got some bare-faced cheek.
0:54:22 > 0:54:25And I've got some for her.
0:54:28 > 0:54:32Right, Jules, let me transport you back to the 18th century.
0:54:32 > 0:54:33- Very good start, I'm feeling it. - Good.
0:54:33 > 0:54:37- We know that this was the main route from London to Bristol.- Mm-hm.
0:54:37 > 0:54:40There'd be no shortage of noblemen who would use this route.
0:54:40 > 0:54:43They've gathered up all their valuables, they'd be heading west,
0:54:43 > 0:54:46set sail to America in search of even greater fortune.
0:54:46 > 0:54:49- Right. - So, who would they be targets of?
0:54:49 > 0:54:52- They're big cheeses, yes?- Huge.
0:54:52 > 0:54:56- So, big cheeses carrying all their booty with them...- Yes.
0:54:56 > 0:55:01..lots of cash, it's got to be thieves and robbers, highwaymen!
0:55:01 > 0:55:03Eighteenth-century highwaymen!
0:55:03 > 0:55:05- Highwaymen, yeah.- Highwaymen.- Yeah. - Yeah?
0:55:05 > 0:55:07Within an inch.
0:55:08 > 0:55:10Stand and deliver!
0:55:10 > 0:55:12Agh!
0:55:12 > 0:55:14'Not just highwaymen - naked highwaymen.'
0:55:14 > 0:55:19Hang on a minute, hang on. What do you want us to do?
0:55:19 > 0:55:23- Your watches. Your money.- You want the watches?- OK.- OK, OK.
0:55:23 > 0:55:24- Alright, alright.- There we are.
0:55:24 > 0:55:29My word, this is extraordinary, and I've got 35p and an old receipt.
0:55:29 > 0:55:31- Is that it, Baker? - That's the best I can do.
0:55:31 > 0:55:34'Thanks to a very accommodating local drama group,
0:55:34 > 0:55:37'we're recreating the exploits of the notorious Cherhill Gang,
0:55:37 > 0:55:40'who really did terrorise travellers around these parts
0:55:40 > 0:55:42'in the 18th century without clothes.'
0:55:42 > 0:55:45'Thankfully, this lot are happy to do refunds.'
0:55:45 > 0:55:47I tell you what, we'll do a deal.
0:55:47 > 0:55:49If you give my 35p back, you can put your clothes on.
0:55:51 > 0:55:53This was actually my surprise for you,
0:55:53 > 0:55:54but I think I'm more shocked than you are!
0:55:56 > 0:55:59You couldn't just stand together so I can take a picture, could you?
0:56:00 > 0:56:03- That is brilliant. - I have to ask the question, why?
0:56:03 > 0:56:07Well, a long time ago in these parts, there were a group of highwaymen
0:56:07 > 0:56:13that used to intercept the coach from London to Bristol in the hills here,
0:56:13 > 0:56:15and they did it naked to divert the eyes
0:56:15 > 0:56:18and make sure that they weren't recognised.
0:56:18 > 0:56:19It certainly works, doesn't it?
0:56:19 > 0:56:22I can vouch for it, it does actually work. It's amazing, actually.
0:56:22 > 0:56:26Yes, it's quite extraordinary.
0:56:26 > 0:56:28And so you're sort of carrying on the tradition, then?
0:56:28 > 0:56:30Only for you today.
0:56:30 > 0:56:33It's not something we do every Friday, no.
0:56:33 > 0:56:35No, it isn't how you spend your Fridays.
0:56:35 > 0:56:37- Thanks. And thanks for our stuff back.- Yes.
0:56:37 > 0:56:38But that is all we've got time for tonight.
0:56:38 > 0:56:41I can promise you that next week is going to be a lot more sedate.
0:56:41 > 0:56:42We're going to be searching for butterflies.
0:56:42 > 0:56:46We are, in the beautiful Cotswolds, so we'll see you then. Bye-bye.
0:57:03 > 0:57:06Subtitles by Red Bee Media Ltd
0:57:06 > 0:57:09E-mail subtitling@bbc.co.uk