Browse content similar to 29/01/2012. Check below for episodes and series from the same categories and more!
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Guernsey, the second largest of the Channel Islands - | 0:00:27 | 0:00:31 | |
a beautiful, unspoilt paradise, 60 miles from the UK | 0:00:31 | 0:00:35 | |
and within sight of France. | 0:00:35 | 0:00:37 | |
It's the island's unique terrain and small size | 0:00:37 | 0:00:40 | |
that makes it perfect for one type of farming in particular - dairy. | 0:00:40 | 0:00:44 | |
And that is where these iconic bovines come in, the Guernsey cow. | 0:00:44 | 0:00:48 | |
But could it be a breed that's under threat? I'll be finding out. | 0:00:48 | 0:00:51 | |
'A Guernsey tradition that's not so well known lies beneath the sea.' | 0:00:54 | 0:00:59 | |
It's one of the most eagerly anticipated days | 0:00:59 | 0:01:02 | |
in the Guernsey calendar. | 0:01:02 | 0:01:03 | |
A day when people from across the island hit the shores | 0:01:03 | 0:01:06 | |
in pursuit of a rare island delicacy, the ormer. | 0:01:06 | 0:01:10 | |
I'll be joining them out there on the first ormering tide, | 0:01:10 | 0:01:13 | |
that special tide that signals it's time to harvest. | 0:01:13 | 0:01:16 | |
'By New Year's Day this year, most British farmers | 0:01:16 | 0:01:21 | |
'had complied with new European laws on keeping chickens.' | 0:01:21 | 0:01:24 | |
But the same can't be said for many of their continental competitors. | 0:01:24 | 0:01:28 | |
So is anything being done about it? I'll be investigating. | 0:01:28 | 0:01:32 | |
'Down on the farm, Adam's taking a step back in time.' | 0:01:32 | 0:01:36 | |
I'll be discovering how farmers moved their sheep around | 0:01:36 | 0:01:40 | |
before the time of motorised transport. | 0:01:40 | 0:01:42 | |
One thing's for sure, you certainly had to be fit. | 0:01:42 | 0:01:45 | |
Guernsey - high cliffs in the south, sandy beaches in the north | 0:01:57 | 0:02:02 | |
and a patchwork of intricately-woven farmland in between. | 0:02:02 | 0:02:06 | |
It's the second largest of the Channel Islands. | 0:02:06 | 0:02:09 | |
At just nine miles by five, It's compact and bijou. | 0:02:09 | 0:02:13 | |
Even though the island is closer to France than Britain, | 0:02:14 | 0:02:18 | |
it remains loyal to the Crown. | 0:02:18 | 0:02:20 | |
And with its special climate of mild winters and long, warm summers, | 0:02:20 | 0:02:25 | |
it often feels more French than British, | 0:02:25 | 0:02:29 | |
even in January. | 0:02:29 | 0:02:31 | |
'Farming on the island is quite different to anywhere else. | 0:02:31 | 0:02:36 | |
'Guernsey farmland is divided into tiny fields, | 0:02:36 | 0:02:39 | |
'by ancient earth banks and hedges.' | 0:02:39 | 0:02:42 | |
The way that Guernsey is managed, is very traditional, | 0:02:42 | 0:02:46 | |
due to the lay of the land and the fact that the average field size here is just 1.5 acres, | 0:02:46 | 0:02:52 | |
so using big machinery, just isn't an option. | 0:02:52 | 0:02:54 | |
'Mind you, this fella gave it a go. But how did it come to be like this? | 0:02:54 | 0:02:58 | |
'Well, hopefully, Andrew Casebow, the man with the map, can tell me.' | 0:02:58 | 0:03:04 | |
Andrew, obviously technology has changed over the years, | 0:03:04 | 0:03:07 | |
but has the way that this island is been managed, has that changed? | 0:03:07 | 0:03:10 | |
Well, quite amazingly, not really, | 0:03:10 | 0:03:13 | |
because actually what we have is a mediaeval field system. | 0:03:13 | 0:03:17 | |
This is the Duke of Richmond map. | 0:03:17 | 0:03:20 | |
This actually shows the field sizes, the field positions | 0:03:20 | 0:03:24 | |
and the hedge boundaries from 1787. | 0:03:24 | 0:03:28 | |
-Can we find where we are now? -I reckon this is the field here. | 0:03:28 | 0:03:31 | |
And we're looking down here to the West Coast of Guernsey. | 0:03:31 | 0:03:34 | |
The fields around us are exactly as they were in 1787. | 0:03:34 | 0:03:38 | |
Why haven't the hedges been taken out over the years? | 0:03:38 | 0:03:41 | |
Nearly every field here is owned by a different person, | 0:03:41 | 0:03:44 | |
so there's a huge fragmentation of land ownership, | 0:03:44 | 0:03:47 | |
and so the field boundary was the boundary between two people. | 0:03:47 | 0:03:51 | |
But even if you have a field, two fields that are owned | 0:03:51 | 0:03:54 | |
by the same person, there are laws that would prevent him | 0:03:54 | 0:03:57 | |
taking out the hedge bank between those two fields. | 0:03:57 | 0:04:00 | |
And is that the case with the other Channel Islands as well? | 0:04:00 | 0:04:03 | |
They have different schemes, | 0:04:03 | 0:04:05 | |
so each of the islands are essentially self-governing, but in the main, yes. | 0:04:05 | 0:04:10 | |
-But bigger fields on Jersey? -My goodness, Jersey have much larger fields. | 0:04:10 | 0:04:14 | |
They're much more arable fields, so they are much larger. | 0:04:14 | 0:04:17 | |
Guernsey's very small. | 0:04:17 | 0:04:20 | |
'The fields may be too small for arable, | 0:04:20 | 0:04:22 | |
'but they're perfect for one type of farming in particular.' | 0:04:22 | 0:04:26 | |
And that's where these four-legged beauties come in - the Guernsey cow. | 0:04:26 | 0:04:30 | |
'The dairy industry has long-been vital to the island's economy. | 0:04:30 | 0:04:35 | |
'Doe-eyed Guernsey cow has been the poster girl for this place for years. | 0:04:35 | 0:04:39 | |
'I'm catching up with farmer Ray Watts and his herd of Golden lovelies.' | 0:04:39 | 0:04:42 | |
They do have a wonderful temperament, your cows, Ray, | 0:04:45 | 0:04:48 | |
but from a milk and a meat perspective, | 0:04:48 | 0:04:51 | |
they can produce some pretty unique stuff. | 0:04:51 | 0:04:53 | |
The milk is absolutely unbelievable. It's creamy, it's smooth. | 0:04:53 | 0:04:56 | |
For breakfast, you couldn't wish for anything better. | 0:04:56 | 0:05:00 | |
There's no other breed that produces anything of that calibre. | 0:05:00 | 0:05:04 | |
And, of course, the meat is also very distinguishable, | 0:05:04 | 0:05:07 | |
because when you slaughter it and hang it, it's the fat, | 0:05:07 | 0:05:11 | |
the colour of the fat is a bright yellow, | 0:05:11 | 0:05:14 | |
-and, of course, local inhabitants absolutely love it. -Well, this is the thing. | 0:05:14 | 0:05:18 | |
I was coming over from the airport | 0:05:18 | 0:05:20 | |
and I had a word with the taxi driver and he used to be a policeman | 0:05:20 | 0:05:23 | |
and he used to work in the mortuaries, and he said, I know it sounds morbid, | 0:05:23 | 0:05:27 | |
but when you cut somebody open, you can tell if they were born | 0:05:27 | 0:05:30 | |
and raised on the island because of the colour of the fat. | 0:05:30 | 0:05:34 | |
-Is it good for you, though? -It's like everything. | 0:05:34 | 0:05:37 | |
Everything in small quantities is brilliant. | 0:05:37 | 0:05:41 | |
When you see some substitutes for butter, I think the real thing is still miles ahead. | 0:05:41 | 0:05:45 | |
-I'm being pulled back here! -LAUGHTER | 0:05:45 | 0:05:49 | |
They are very inquisitive. Just grabbed the back of my jacket. | 0:05:49 | 0:05:53 | |
We are talking about you, girls, and you are lovely, you are beautiful. | 0:05:53 | 0:05:58 | |
THEY LAUGH | 0:05:58 | 0:05:59 | |
They're a very durable breed. | 0:05:59 | 0:06:02 | |
It's happening again, I'm about to disappear. | 0:06:02 | 0:06:05 | |
THEY LAUGH | 0:06:05 | 0:06:08 | |
'Well, I don't know if they've always been that inquisitive, | 0:06:08 | 0:06:12 | |
'but the breed here has remained pure for centuries. | 0:06:12 | 0:06:15 | |
'This is because importing other breeds onto the island was banned in the early 1800s. | 0:06:15 | 0:06:20 | |
'As a result, they've managed to avoid a lot of the disease | 0:06:20 | 0:06:23 | |
'that affects cattle across Britain.' | 0:06:23 | 0:06:25 | |
But these cows, they're so important to this island, aren't they? | 0:06:25 | 0:06:29 | |
Oh, absolutely. | 0:06:29 | 0:06:31 | |
I suppose Guernsey, wherever we travel in the world, | 0:06:31 | 0:06:34 | |
Guernsey is renowned for its cattle. | 0:06:34 | 0:06:36 | |
All the Guernseys around the world trace our ancestry back to here | 0:06:36 | 0:06:40 | |
and so it's important that we maintain the base of the breed here, | 0:06:40 | 0:06:44 | |
-because if the Guernsey breed disappears from its home, what hope is there? -Absolutely. | 0:06:44 | 0:06:49 | |
'The cows are held in such high regard that traditionally, | 0:06:49 | 0:06:53 | |
'you could only buy milk on Guernsey that came from Guernsey cows. | 0:06:53 | 0:06:57 | |
'It's been the law for years.' | 0:06:57 | 0:06:59 | |
It's a law that's protected the breed and dairy farming. | 0:06:59 | 0:07:03 | |
'But now, one shopkeeper is challenging the island's milk monopoly. | 0:07:03 | 0:07:08 | |
'He's bringing in cheaper milk from England, | 0:07:08 | 0:07:11 | |
'and it's leaving a sour taste in people's mouths. | 0:07:11 | 0:07:14 | |
'Later, I'll be finding out what impact this could have on the island's best-loved breed. | 0:07:14 | 0:07:18 | |
'But an even bigger controversy is brewing elsewhere.' | 0:07:18 | 0:07:22 | |
If you think European law puts the UK and our continental neighbours | 0:07:22 | 0:07:27 | |
on a level playing field, then maybe you should think again. | 0:07:27 | 0:07:30 | |
As far as animal welfare is concerned, UK farmers are conforming to strict rules, | 0:07:30 | 0:07:35 | |
that some European counterparts are simply ignoring. | 0:07:35 | 0:07:39 | |
John has been to find out why. | 0:07:39 | 0:07:41 | |
BIG BEN CHIMES 'New Year's Day, 2012. | 0:07:48 | 0:07:52 | |
'And amongst all those resolutions, came one intended to make life a little better | 0:07:52 | 0:07:56 | |
'for countless millions of caged hens. | 0:07:56 | 0:07:59 | |
'The European Union finally outlawed conventional battery cages | 0:07:59 | 0:08:02 | |
'and ushered in bigger, more spacious ones. | 0:08:02 | 0:08:07 | |
'But is this resolution being kept throughout Europe? | 0:08:07 | 0:08:09 | |
'The vast majority of British egg producers have obeyed the law, in full and on time. | 0:08:09 | 0:08:14 | |
'They've spent £400 million on converting their systems | 0:08:14 | 0:08:18 | |
'and 2.5 million of that came from Duncan Priestner's pocket.' | 0:08:18 | 0:08:23 | |
They do look to be still crowded. | 0:08:23 | 0:08:25 | |
Yes, they have 50% more space than the old battery cages, | 0:08:25 | 0:08:29 | |
but because these are in groups of 60 birds, | 0:08:29 | 0:08:31 | |
like a big colony cage, the hens can move around a lot more. | 0:08:31 | 0:08:35 | |
Do you think they are happier now? | 0:08:35 | 0:08:38 | |
Definitely, the hens do appear a lot happier in here, | 0:08:38 | 0:08:41 | |
you can hear from the noise in the shed. They lay well in these systems | 0:08:41 | 0:08:45 | |
and if they weren't happy, then they wouldn't be laying the eggs. | 0:08:45 | 0:08:49 | |
'But right across Europe, as many as 46 million hens are still in illegal cages. | 0:08:49 | 0:08:55 | |
'Some countries, like Belgium and Italy still have a third of their birds kept like this, | 0:08:55 | 0:08:59 | |
'even though they've had 12 years to make the changes.' | 0:08:59 | 0:09:02 | |
Most of Britain's caged eggs were being produced in enriched systems like this | 0:09:02 | 0:09:08 | |
long before the deadline of January 1st, | 0:09:08 | 0:09:11 | |
and our readiness to comply with European welfare regulations | 0:09:11 | 0:09:15 | |
is something that Prime Minister David Cameron touched on | 0:09:15 | 0:09:19 | |
when I talked to him on Countryfile a couple of weeks ago. | 0:09:19 | 0:09:22 | |
Two things have been going wrong. One is, while WE dutifully put in place these new standards, | 0:09:22 | 0:09:28 | |
some other European countries have been too slow. | 0:09:28 | 0:09:31 | |
We need to make sure when WE put in changes, THEY put in changes. | 0:09:31 | 0:09:35 | |
The second thing is there has been a tendency in Britain, | 0:09:35 | 0:09:38 | |
and all governments have done this, | 0:09:38 | 0:09:40 | |
to jump into putting the changes in advance | 0:09:40 | 0:09:42 | |
of the actual legal necessity. | 0:09:42 | 0:09:45 | |
'It's a point echoed by many British farmers who are crying out | 0:09:45 | 0:09:48 | |
'for a level playing field. | 0:09:48 | 0:09:50 | |
'Duncan Priestner began switching his 120,000 hens to enriched cages | 0:09:50 | 0:09:55 | |
'three years ago. | 0:09:55 | 0:09:58 | |
'After making such a massive investment, | 0:09:58 | 0:10:00 | |
'he's worried about illegal eggs making their way onto our market.' | 0:10:00 | 0:10:04 | |
You've got all these enriched cages now, | 0:10:04 | 0:10:06 | |
but across in mainland Europe, | 0:10:06 | 0:10:08 | |
there are many egg farms which still have battery cages. | 0:10:08 | 0:10:12 | |
How's that affecting your business? | 0:10:12 | 0:10:14 | |
We spend a lot of money on this farm | 0:10:14 | 0:10:16 | |
and to know that imported eggs could come in this country | 0:10:16 | 0:10:19 | |
and undermine our market, I think could put our farms at serious risk. | 0:10:19 | 0:10:23 | |
Because battery eggs are cheaper to produce | 0:10:23 | 0:10:25 | |
so they'll be selling at a cheaper price than yours. | 0:10:25 | 0:10:28 | |
We will have to match that price | 0:10:28 | 0:10:29 | |
and that is why it will put our farms in a vulnerable position. | 0:10:29 | 0:10:32 | |
-So do you think now that a ban is needed? -Absolutely. | 0:10:32 | 0:10:36 | |
Our farmers are very angry about this | 0:10:36 | 0:10:38 | |
and we are looking to the government to put a ban in place to stop | 0:10:38 | 0:10:43 | |
all these imported eggs | 0:10:43 | 0:10:44 | |
and egg products coming back into the country. | 0:10:44 | 0:10:46 | |
But we shouldn't be too quick to pat ourselves on the back. | 0:10:48 | 0:10:51 | |
Britain was left with egg on its face when it emerged | 0:10:51 | 0:10:55 | |
that up to half a million hens | 0:10:55 | 0:10:57 | |
were still being kept in illegal cages on January 1st. | 0:10:57 | 0:11:00 | |
The Government says it's only about 1% of the UK's total flock | 0:11:00 | 0:11:04 | |
and it's aiming to bring them those producers in line by next month. | 0:11:04 | 0:11:08 | |
But it won't be easy in the rest of Europe where some countries | 0:11:08 | 0:11:11 | |
are way off target. | 0:11:11 | 0:11:12 | |
It's slow, admits the European Commission, | 0:11:12 | 0:11:15 | |
but things are happening. | 0:11:15 | 0:11:17 | |
What they say is that they are in the process of implementing it, | 0:11:17 | 0:11:20 | |
and the Commission is keeping up the pressure to do that, | 0:11:20 | 0:11:23 | |
both through legal action and other means, | 0:11:23 | 0:11:25 | |
but no member state has a perfect record | 0:11:25 | 0:11:27 | |
in terms of implementing EU legislation. | 0:11:27 | 0:11:30 | |
That includes the UK and others. | 0:11:30 | 0:11:32 | |
It's also important to point out that even if half the member states | 0:11:32 | 0:11:36 | |
are not yet fully compliant, 80% of egg producers | 0:11:36 | 0:11:39 | |
across the European Union are compliant, | 0:11:39 | 0:11:41 | |
and that's increasing every day. | 0:11:41 | 0:11:43 | |
Some of those non-compliant countries say their farmers | 0:11:43 | 0:11:46 | |
need more time or simply can't afford to convert. | 0:11:46 | 0:11:50 | |
These problems aren't confined to egg producers. | 0:11:50 | 0:11:53 | |
The worry is that something similar is going to happen | 0:11:53 | 0:11:57 | |
in the pig industry next January, | 0:11:57 | 0:11:58 | |
when a partial ban on sow stalls is introduced across Europe. | 0:11:58 | 0:12:03 | |
Although British farmers do use individual pens for pigs | 0:12:03 | 0:12:06 | |
around the time they give birth, | 0:12:06 | 0:12:08 | |
the smaller sow stalls have been banned in the UK since 1999. | 0:12:08 | 0:12:13 | |
From the start of next year, they'll be banned in mainland Europe too | 0:12:13 | 0:12:17 | |
apart from a few weeks during pregnancy. | 0:12:17 | 0:12:20 | |
With just 12 months to go, many of Europe's leading pig producers, | 0:12:20 | 0:12:24 | |
such as Germany, Belgium and Spain, are no way ready for the new law. | 0:12:24 | 0:12:29 | |
Stewart Houston is a pig farmer | 0:12:29 | 0:12:31 | |
and chairman of the National Pig Association, | 0:12:31 | 0:12:34 | |
and he's showing me round an indoor farm. | 0:12:34 | 0:12:36 | |
They're kept in a variation on this system, in social groups | 0:12:38 | 0:12:42 | |
and allowed to interact with each other on a bedded area. | 0:12:42 | 0:12:46 | |
So they're not constrained like they are in sow stalls. Is this better? | 0:12:46 | 0:12:50 | |
It takes a lot more managing, but in the end, | 0:12:50 | 0:12:53 | |
you've got a contented animal with a long and happy life. | 0:12:53 | 0:12:57 | |
Why are so many pig farmers on mainland Europe appear to be | 0:12:57 | 0:13:01 | |
reluctant to bring in these changes? | 0:13:01 | 0:13:04 | |
They're frightened, I think. | 0:13:04 | 0:13:05 | |
Partly because of the cost and partly because of an inexperience | 0:13:05 | 0:13:09 | |
in being able to run a much more complicated system. | 0:13:09 | 0:13:12 | |
What will the impact be if the situation continues | 0:13:12 | 0:13:16 | |
and a lot of farmers still have the old sow pens? | 0:13:16 | 0:13:20 | |
There will be substantial quantities of illegal pigs being sold | 0:13:20 | 0:13:24 | |
and traded around Europe. | 0:13:24 | 0:13:26 | |
We're worried that we'll be disadvantaged by this cheaper pork | 0:13:26 | 0:13:30 | |
that can be produced from the older systems. | 0:13:30 | 0:13:33 | |
What should shoppers make of this when they're buying pork? | 0:13:33 | 0:13:36 | |
This is not a food safety issue. This is welfare and ethics. | 0:13:36 | 0:13:39 | |
Do you feel that there should be legal action taken? | 0:13:39 | 0:13:43 | |
The Commission say they will do that, | 0:13:43 | 0:13:45 | |
but they haven't really got the power to make this happen | 0:13:45 | 0:13:48 | |
on the 1st January, 2013. | 0:13:48 | 0:13:50 | |
They can only take proceedings against member states | 0:13:50 | 0:13:53 | |
that haven't complied and that can be a process that could take years. | 0:13:53 | 0:13:59 | |
By now, you may be wondering, what's the point in bringing in bans | 0:14:08 | 0:14:11 | |
on things like battery cages and sow stalls if they're not going | 0:14:11 | 0:14:15 | |
to be equally enforced right across the European Union? | 0:14:15 | 0:14:19 | |
Can anything be done to make them truly effective? | 0:14:19 | 0:14:22 | |
Well, that's what I'll be asking later on. | 0:14:22 | 0:14:24 | |
Guernsey's got more than its fair share of beautiful beaches, | 0:14:27 | 0:14:31 | |
but there was a time when these golden sands turned black. | 0:14:31 | 0:14:35 | |
What caused that to happen was the biggest environmental disaster | 0:14:35 | 0:14:40 | |
out waters had ever seen. | 0:14:40 | 0:14:41 | |
31 million gallons of crude oil | 0:14:41 | 0:14:43 | |
spilled right into the English Channel. | 0:14:43 | 0:14:46 | |
When the super tanker, Torrey Canyon, ran aground off Cornwall | 0:14:48 | 0:14:51 | |
in 1967, the oil slick it produced | 0:14:51 | 0:14:54 | |
caused devastation on a massive scale | 0:14:54 | 0:14:57 | |
and Guernsey was right in the firing line. | 0:14:57 | 0:14:59 | |
It was 18 days after the boat ran aground | 0:15:01 | 0:15:04 | |
that oil arrived in Guernsey. | 0:15:04 | 0:15:06 | |
The smell was acrid. It was quite incredible. | 0:15:06 | 0:15:11 | |
John Webster was 19 years old at the time. | 0:15:11 | 0:15:14 | |
The local states works department were tasked with the job | 0:15:14 | 0:15:17 | |
of spraying all the beaches, all the rocks, | 0:15:17 | 0:15:22 | |
and they spent hours down here spraying the actual oil itself. | 0:15:22 | 0:15:27 | |
Despite this, thousands of sea birds lost their lives. | 0:15:27 | 0:15:30 | |
In the end, the Torrey Canyon was bombed. | 0:15:30 | 0:15:33 | |
Napalm was used to burn off the last of the oil. | 0:15:33 | 0:15:37 | |
That should have been the end of the story. | 0:15:37 | 0:15:40 | |
But it wasn't. | 0:15:40 | 0:15:41 | |
Nearly 50 years on, the oil is still here. | 0:15:41 | 0:15:44 | |
Rob Rousell is the local government man | 0:15:47 | 0:15:51 | |
tasked with cleaning up what's left. | 0:15:51 | 0:15:53 | |
-Straightaway, you can see the line of where it's been, can't you? -Yes. | 0:15:55 | 0:15:59 | |
It's mainly water on the surface, but there's still oil there, | 0:15:59 | 0:16:02 | |
which we're clearing. | 0:16:02 | 0:16:04 | |
Oh, dear. So how come the oil ended up in the quarry? | 0:16:04 | 0:16:07 | |
Um, well, when the disaster happened, 19 days after that, | 0:16:07 | 0:16:13 | |
a big slick hit the coast of Guernsey, on the beaches, | 0:16:13 | 0:16:17 | |
and we had to deal with it quickly, and the best way of doing that, | 0:16:17 | 0:16:25 | |
they felt at the time, was to pump it off the beaches | 0:16:25 | 0:16:27 | |
and bring it in here. | 0:16:27 | 0:16:29 | |
3,000 tonnes, they estimated, was pumped off the beaches. | 0:16:29 | 0:16:31 | |
It must have been quite a decision to know where to put it, | 0:16:31 | 0:16:35 | |
on an island as beautiful as Guernsey. | 0:16:35 | 0:16:38 | |
Well, that's why we used the quarry, I guess. | 0:16:38 | 0:16:41 | |
It was a decision that had to be made very quickly | 0:16:41 | 0:16:44 | |
and it was something that no-one had ever had to deal with before | 0:16:44 | 0:16:48 | |
so there was no-one to give us advice on it. | 0:16:48 | 0:16:51 | |
So the decision was made by the authorities to put it in here. | 0:16:51 | 0:16:54 | |
Rob and his team have tried all sorts to shift the oil. | 0:16:55 | 0:16:59 | |
In the end, it looks like elbow grease | 0:16:59 | 0:17:01 | |
and a bucket will save the day. | 0:17:01 | 0:17:03 | |
But while it remains here, it's still a threat to wildlife. | 0:17:03 | 0:17:06 | |
These recent pictures show dead birds stuck in its thick surface. | 0:17:06 | 0:17:11 | |
They were taken by Geoff George | 0:17:11 | 0:17:13 | |
from Guernsey's own version of the RSPCA, the GSPCA. | 0:17:13 | 0:17:17 | |
Geoff, is the Torrey Canyon still having an impact here? | 0:17:18 | 0:17:22 | |
Yeah, it is. We're still pulling birds, ducks, | 0:17:22 | 0:17:26 | |
-seagulls out of there on a weekly basis. -As regularly as that? | 0:17:26 | 0:17:30 | |
Yes. As regularly as that. | 0:17:30 | 0:17:31 | |
So now that it's all been pumped away, | 0:17:31 | 0:17:33 | |
you must think, "Halleluiah, we've got there!" | 0:17:33 | 0:17:36 | |
Although it's 80% better, | 0:17:36 | 0:17:39 | |
there's still quite a bit of oil left. | 0:17:39 | 0:17:41 | |
We're still getting birds out of there. | 0:17:41 | 0:17:43 | |
I've seen a dead pigeon in there today. | 0:17:43 | 0:17:46 | |
My main worry is that even if we pump the surface out, | 0:17:46 | 0:17:49 | |
there'll still be some underneath the surface, | 0:17:49 | 0:17:52 | |
and eventually it will rise back up again. | 0:17:52 | 0:17:54 | |
It's not just oil-damaged birds keeping Geoff busy. | 0:17:54 | 0:17:57 | |
Wildlife comes to grief in many other ways. | 0:17:57 | 0:18:00 | |
Someone spotted something on a coast a couple of miles away | 0:18:01 | 0:18:04 | |
so we're off to investigate. | 0:18:04 | 0:18:07 | |
It's a porpoise and, as it's not obvious how it died, | 0:18:07 | 0:18:11 | |
Geoff has to take a closer look. | 0:18:11 | 0:18:13 | |
What an unusual find. What would you do here, now that you've found this? | 0:18:13 | 0:18:17 | |
We will log where he's been found, try and get some sort of age | 0:18:17 | 0:18:21 | |
and condition on him. | 0:18:21 | 0:18:23 | |
A lot of the dolphin groups always want to know what's happened to them | 0:18:23 | 0:18:26 | |
or where they've washed up. | 0:18:26 | 0:18:28 | |
-There's not a lot of obvious injury, is there? -There isn't, no. | 0:18:28 | 0:18:31 | |
I mean, a bit swollen, but not too much. | 0:18:31 | 0:18:33 | |
So maybe he's not been dead that long. | 0:18:33 | 0:18:35 | |
No, doesn't look like he's been dead very long, a few days. | 0:18:35 | 0:18:38 | |
So can you take a guess how this one might of died? | 0:18:38 | 0:18:41 | |
It's pretty impossible to tell how it has died. | 0:18:41 | 0:18:45 | |
I mean, it's possible it could have been old age, illness. | 0:18:45 | 0:18:47 | |
It's not thin, but then it's difficult to tell | 0:18:47 | 0:18:50 | |
because it's already bloated, so it's not likely to be lack of food. | 0:18:50 | 0:18:54 | |
-We've had two or three washed up in the past week, 10 days. -Oh, really? | 0:18:54 | 0:18:58 | |
-Yeah. We do get quite a lot here, so it's not that unusual. -Oh, OK. | 0:18:58 | 0:19:02 | |
It's not all doom and gloom, though. | 0:19:03 | 0:19:06 | |
Back at the GSPCA headquarters, | 0:19:06 | 0:19:08 | |
there are loads of animals on the mend, like this lot. | 0:19:08 | 0:19:12 | |
This little fellow's got mange - | 0:19:15 | 0:19:18 | |
a skin infection caused by parasites, | 0:19:18 | 0:19:20 | |
and his medicine is not what you'd expect - | 0:19:20 | 0:19:23 | |
aloe vera. | 0:19:23 | 0:19:25 | |
-And you spray it right in there, in the middle. -Into its face? | 0:19:25 | 0:19:29 | |
-Yes. -Really? -Yes. | 0:19:29 | 0:19:32 | |
-And they do like it? -Really?! -Yeah. | 0:19:32 | 0:19:35 | |
Is this an alternative therapy or is this mainstream stuff, aloe? | 0:19:35 | 0:19:38 | |
Um, it's really... | 0:19:38 | 0:19:40 | |
It says "Veterinary" there. Do you use it a lot? | 0:19:40 | 0:19:43 | |
-Yeah, we go through quite a lot of this actually. -Gracious. | 0:19:43 | 0:19:46 | |
But they do love it and they heal very quickly. | 0:19:46 | 0:19:52 | |
The sanctuary's having to expand to cope with a number of new arrivals. | 0:19:56 | 0:20:00 | |
Thankfully, though, | 0:20:00 | 0:20:01 | |
they're seeing fewer birds affected by the oil we saw earlier. | 0:20:01 | 0:20:05 | |
But until that oil has gone completely, it's still a threat. | 0:20:05 | 0:20:09 | |
So I'm doing my bit back at the quarry | 0:20:09 | 0:20:11 | |
and the final chapter in the Torrey Canyon story. | 0:20:11 | 0:20:14 | |
-All right, there? -Morning. -Morning. Gosh, this looks like a job. | 0:20:14 | 0:20:18 | |
-What have you got to do? -Dip the pocket in there. | 0:20:18 | 0:20:22 | |
-What, as deep as it can go? -Yeah. -Oh, look at that! | 0:20:22 | 0:20:27 | |
-And just haul it out. -Yep, just like that. | 0:20:27 | 0:20:30 | |
My word. That is gloopy stuff. | 0:20:30 | 0:20:34 | |
It's like...gloss paint but partially dry. Revolting. | 0:20:34 | 0:20:40 | |
Not what you'd expect to find somewhere beautiful like the ocean. | 0:20:40 | 0:20:44 | |
-Right, can I have a go with the bucket? -Yep. | 0:20:44 | 0:20:47 | |
It's a momentous occasion, this. | 0:20:47 | 0:20:48 | |
Getting the last of the oil from the Torrey Canyon out. | 0:20:48 | 0:20:53 | |
-Oh, my! That's thick, isn't it? -It is. -And heavy! -Yeah. -So heavy. | 0:20:53 | 0:20:57 | |
I thought it would have that nice sort of petrol smell, | 0:20:58 | 0:21:01 | |
but it smells quite sewerage-y. | 0:21:01 | 0:21:03 | |
-Yeah. -Oh, look at that! | 0:21:03 | 0:21:06 | |
You can see so easily the damage that does to any animal. | 0:21:08 | 0:21:11 | |
When you look at the lightness of a bird in flight... | 0:21:11 | 0:21:15 | |
There goes a kestrel now. | 0:21:15 | 0:21:17 | |
It's in such contrast to something like this. The feathers, | 0:21:17 | 0:21:20 | |
getting it inside their bodies, the damage done is untold. | 0:21:20 | 0:21:25 | |
So Ian, when you're faced with a quarry full of oil, | 0:21:26 | 0:21:29 | |
where do you even start? | 0:21:29 | 0:21:30 | |
It's based on the wind direction. | 0:21:30 | 0:21:32 | |
As you see, the wind's in a north-west at the moment | 0:21:32 | 0:21:35 | |
and it's pushing the oil on the surface into this corner | 0:21:35 | 0:21:37 | |
so we contain it and scoop it out the best we can. | 0:21:37 | 0:21:42 | |
and do what we can when we can. | 0:21:42 | 0:21:46 | |
-It's not pleasant but... -It's got to be done. -Someone has to do it. | 0:21:46 | 0:21:50 | |
And you're doing it! | 0:21:50 | 0:21:51 | |
-And this is the week that it's all going to go? -Yeah, hopefully. | 0:21:51 | 0:21:55 | |
It's little patches, but by this time next week, | 0:21:55 | 0:22:01 | |
we should hopefully have it cleared up. | 0:22:01 | 0:22:03 | |
It's testament to the resilience of the islanders | 0:22:03 | 0:22:05 | |
and of Guernsey's wildlife, | 0:22:05 | 0:22:07 | |
that they bounced back from the Torrey Canyon disaster. | 0:22:07 | 0:22:10 | |
It's great to think that after nearly 50 years, | 0:22:10 | 0:22:13 | |
they could soon be free of its taint forever. | 0:22:13 | 0:22:16 | |
Earlier, we heard how some European countries have failed to keep up | 0:22:18 | 0:22:22 | |
with Britain in complying with new rules on animal welfare. | 0:22:22 | 0:22:26 | |
But is there anything we can actually do? Here's John. | 0:22:26 | 0:22:30 | |
On January 1st, a new law banning the keeping of hens | 0:22:32 | 0:22:37 | |
in old-style battery cages came in across Europe, but 15 countries | 0:22:37 | 0:22:42 | |
are still using them, including the UK, where a tiny proportion remain. | 0:22:42 | 0:22:45 | |
Our government says it's made full compliance a priority. | 0:22:45 | 0:22:50 | |
The problem is that many other countries aren't doing the same, | 0:22:50 | 0:22:54 | |
not for the first time. | 0:22:54 | 0:22:56 | |
The UK spent years pushing for stricter rules governing | 0:22:56 | 0:22:59 | |
the transport of live animals, | 0:22:59 | 0:23:01 | |
but a serious lack of enforcement in parts of Europe remains a problem. | 0:23:01 | 0:23:06 | |
Spain was recently in trouble for breaching welfare laws | 0:23:06 | 0:23:09 | |
that protect animals at the time of slaughter. | 0:23:09 | 0:23:11 | |
Meanwhile, Britain has some of the highest welfare standards. | 0:23:11 | 0:23:17 | |
But it's costing us economically. | 0:23:17 | 0:23:19 | |
So what can be done to stop illegal products from countries | 0:23:19 | 0:23:22 | |
that aren't totally complying being imported and sold in the UK? | 0:23:22 | 0:23:27 | |
Food factories like this have long used eggs from Europe. | 0:23:27 | 0:23:31 | |
We import up to 18% of the eggs that we consume in Britain. | 0:23:31 | 0:23:36 | |
Tracing where eggs comes from when you're out shopping | 0:23:36 | 0:23:39 | |
is quite easy because nearly all the shelves | 0:23:39 | 0:23:41 | |
are filled with British eggs. | 0:23:41 | 0:23:43 | |
And you can double-check that by looking on the egg itself | 0:23:43 | 0:23:47 | |
or looking on the back, where it says "British Lion Quality". | 0:23:47 | 0:23:51 | |
But traceability is much more difficult | 0:23:51 | 0:23:53 | |
when it comes to dried eggs and liquid eggs which are used | 0:23:53 | 0:23:57 | |
by the food manufacturing industry to make things like these... | 0:23:57 | 0:24:01 | |
Every year, this cake factory uses 2,000 tonnes of dried egg | 0:24:03 | 0:24:07 | |
imported from mainland Europe. | 0:24:07 | 0:24:09 | |
That's the equivalent of 40 million eggs mixed into 500 million cakes. | 0:24:09 | 0:24:14 | |
With so much confusion now about which eggs | 0:24:14 | 0:24:16 | |
are produced in battery cages in Europe, | 0:24:16 | 0:24:19 | |
how on earth do you make sure you're not buying illegal egg products | 0:24:19 | 0:24:23 | |
to put in your cakes here? | 0:24:23 | 0:24:24 | |
It's absolutely impossible and when we started to look at this, | 0:24:24 | 0:24:28 | |
we realised it would have very significant cost and complexity, | 0:24:28 | 0:24:31 | |
and that's why we decided to go to 100% free-range eggs | 0:24:31 | 0:24:35 | |
because we feel confident in the providence of those eggs. | 0:24:35 | 0:24:38 | |
But that will put up the price of your cakes, won't it? | 0:24:38 | 0:24:41 | |
It will add cost, | 0:24:41 | 0:24:42 | |
but you have to remember that egg is one constituent ingredient | 0:24:42 | 0:24:46 | |
within the cake so when you look at the final price of the product, | 0:24:46 | 0:24:49 | |
it's a minimal increase, | 0:24:49 | 0:24:52 | |
and we think it's the right thing to do for our customers and consumers. | 0:24:52 | 0:24:56 | |
This factory has avoided using illegal eggs, | 0:25:00 | 0:25:03 | |
but that doesn't mean every manufacturer will do the same. | 0:25:03 | 0:25:06 | |
The British Egg Industry Council has already launched legal proceedings | 0:25:06 | 0:25:11 | |
against the government for not banning eggs from countries | 0:25:11 | 0:25:14 | |
that aren't fully complying with the law. | 0:25:14 | 0:25:17 | |
That's something I put to agricultural minister, Jim Pace. | 0:25:17 | 0:25:20 | |
What's wrong in bringing in a total ban on the import of egg | 0:25:20 | 0:25:24 | |
and egg produce from EU countries that are not keeping to the rules? | 0:25:24 | 0:25:29 | |
Well, it would be very good if we could, but two reasons. | 0:25:29 | 0:25:32 | |
Firstly, it is illegal in European law | 0:25:32 | 0:25:35 | |
and we've had lawyers check that through. | 0:25:35 | 0:25:37 | |
Secondly, it's impossible to enforce because egg products | 0:25:37 | 0:25:41 | |
and all class B eggs, which are made into liquid and powder in catering, | 0:25:41 | 0:25:47 | |
are not required to have any traceability on them. | 0:25:47 | 0:25:50 | |
But isn't it still up to individual countries to impose their own laws | 0:25:50 | 0:25:55 | |
on these things? | 0:25:55 | 0:25:56 | |
It's very much up to countries to imply with their obligations | 0:25:56 | 0:26:00 | |
and the fact some have not yet complied is a disgrace. | 0:26:00 | 0:26:04 | |
We can't go on with this "I'll sign up to it but not do it" attitude. | 0:26:04 | 0:26:09 | |
It's not acceptable for the consumer who demands higher welfare | 0:26:09 | 0:26:13 | |
and it's not acceptable for the animals either. | 0:26:13 | 0:26:17 | |
This hard line approach was echoed by the Prime Minister | 0:26:17 | 0:26:21 | |
when I spoke to him recently on Countryfile. | 0:26:21 | 0:26:24 | |
With other European countries, we ought to take them to court | 0:26:24 | 0:26:27 | |
if they don't put in place the changes that they've signed up to. | 0:26:27 | 0:26:31 | |
It's since emerged that Britain wasn't full compliant either. | 0:26:32 | 0:26:36 | |
On January 1st, | 0:26:36 | 0:26:38 | |
hundreds of thousands of hens were in illegal cages here. | 0:26:38 | 0:26:41 | |
But that's a very small number compared with some countries. | 0:26:41 | 0:26:44 | |
With our Government calling for prosecution, | 0:26:45 | 0:26:48 | |
will the European Commission take action? | 0:26:48 | 0:26:51 | |
Firstly, we're using our legal powers to the full. | 0:26:51 | 0:26:54 | |
The ground is prepared for formal infringement procedures on this | 0:26:54 | 0:26:57 | |
and that will be pursued very rigorously. | 0:26:57 | 0:27:00 | |
The second thing that we're doing | 0:27:00 | 0:27:04 | |
is exerting maximum political pressure on member states | 0:27:04 | 0:27:07 | |
who have not complied. | 0:27:07 | 0:27:08 | |
The third thing we're doing is working with the non-compliant | 0:27:08 | 0:27:11 | |
member states and those who have complied, | 0:27:11 | 0:27:15 | |
to prevent eggs which have not been produced legally | 0:27:15 | 0:27:19 | |
from crossing borders and being used in processes. | 0:27:19 | 0:27:22 | |
Just a few days ago, the European Commission began legal action | 0:27:22 | 0:27:26 | |
for non-compliance against 13 countries, not including the UK. | 0:27:26 | 0:27:32 | |
That's good news for our farmers. | 0:27:32 | 0:27:34 | |
2012 is a really crucial period for us | 0:27:34 | 0:27:36 | |
in the run-up to this new legislation in 2013. | 0:27:36 | 0:27:40 | |
It's an opportunity to get it right | 0:27:40 | 0:27:42 | |
and the pig industry wants to play its part. | 0:27:42 | 0:27:44 | |
We're got the most welfare-friendly systems in the world, so hopefully, | 0:27:44 | 0:27:48 | |
that should leave us in good stead if the rest of Europe convert | 0:27:48 | 0:27:53 | |
to these new systems so that we have a level playing field to work on. | 0:27:53 | 0:27:56 | |
To avoid further embarrassment, Britain's egg producers need | 0:27:57 | 0:28:01 | |
to get rid of those remaining battery cages very quickly. | 0:28:01 | 0:28:06 | |
But what about the rest of Europe? | 0:28:06 | 0:28:08 | |
As long as the UK does the right thing, | 0:28:08 | 0:28:11 | |
many would say, "That's all that matters. | 0:28:11 | 0:28:13 | |
"It's up to other European countries to regulate themselves." | 0:28:13 | 0:28:17 | |
But, if they don't, that's bad news for our farmers | 0:28:17 | 0:28:21 | |
and bad news for animal welfare in general. | 0:28:21 | 0:28:24 | |
Later on Countryfile, how did farmers of yesteryear | 0:28:24 | 0:28:28 | |
get their livestock to market? | 0:28:28 | 0:28:30 | |
Adam's discovering. | 0:28:30 | 0:28:32 | |
-Well, they've got a move on, haven't they?! -Yeah, they have! | 0:28:32 | 0:28:35 | |
-Ellie's in search of a Guernsey delicacy. -Wow, look at that! | 0:28:35 | 0:28:40 | |
-A juicy one. -A very juicy one, yeah, that will be tasty. | 0:28:40 | 0:28:43 | |
And if you're heading to the coast, | 0:28:43 | 0:28:46 | |
stay tuned for the Countryfile weather forecast. | 0:28:46 | 0:28:49 | |
Think of Guernsey and one thing instantly springs to mind - | 0:28:59 | 0:29:02 | |
these girls. | 0:29:02 | 0:29:04 | |
As well as its iconic cows, | 0:29:04 | 0:29:06 | |
the island's horticulture has flourished over the years. | 0:29:06 | 0:29:09 | |
Jules is meeting the green-fingered growers here, | 0:29:09 | 0:29:11 | |
who have a secret ingredient | 0:29:11 | 0:29:13 | |
to ensure they get the top of the crops. | 0:29:13 | 0:29:16 | |
Now, locally, this stuff is known as vraic or seaweed to you and I. | 0:29:17 | 0:29:23 | |
For centuries, it's been the main fertiliser used throughout Guernsey, | 0:29:23 | 0:29:27 | |
but in recent times, its use has declined. | 0:29:27 | 0:29:30 | |
That is, until now. | 0:29:30 | 0:29:32 | |
A dedicated group of volunteers | 0:29:32 | 0:29:34 | |
are determined to put this natural resource back to use again. | 0:29:34 | 0:29:38 | |
Harvesting vraic is an ancient tradition | 0:29:39 | 0:29:41 | |
that's being resurrected by this lot. | 0:29:41 | 0:29:43 | |
A group of volunteers restoring the kitchen garden | 0:29:43 | 0:29:46 | |
of a nearby Victorian manor house. | 0:29:46 | 0:29:48 | |
It's an authentic project in every sense. | 0:29:48 | 0:29:51 | |
These chaps haven't just dressed up for the cameras! | 0:29:51 | 0:29:54 | |
I'm meeting the Lord of the manor, | 0:29:54 | 0:29:56 | |
Lord Eric de Saumarez, to find out more. | 0:29:56 | 0:29:58 | |
-Now, Lord Eric... -Just Eric's good enough. | 0:29:58 | 0:30:01 | |
I was expecting a bit more ermine and gold and things. | 0:30:01 | 0:30:04 | |
Ah, well, you have to go to Scotland to get ermine at this time of year. | 0:30:04 | 0:30:08 | |
Now, where is this particular pile of vraic heading to? | 0:30:09 | 0:30:13 | |
This vraic is heading up to Saumarez Park, | 0:30:13 | 0:30:17 | |
to the kitchen garden. | 0:30:17 | 0:30:19 | |
It used to be our old family pile | 0:30:19 | 0:30:22 | |
that we sold to the States of Guernsey in 1936. | 0:30:22 | 0:30:25 | |
The old kitchen garden fell into vraic ruin | 0:30:25 | 0:30:27 | |
until the Guernsey Botanical Trust decided to take up the challenge | 0:30:27 | 0:30:32 | |
of reinstating it and restoring it. | 0:30:32 | 0:30:35 | |
-Whose idea was it to fill it full of vraic? -That was an accident. | 0:30:35 | 0:30:39 | |
I just happened to be there once and said to Ivan, | 0:30:39 | 0:30:42 | |
"I'm just going to get some vraic." | 0:30:42 | 0:30:44 | |
He said, "Could you bring me a trailer-load as well?" | 0:30:44 | 0:30:46 | |
-So are these guys the gardeners? -Yes. -Can we have a word? | 0:30:46 | 0:30:50 | |
-Hello, chaps, how are you? -Hello. -Nice to see you. | 0:30:50 | 0:30:53 | |
Busy shovelling vraic off the beach and dressed very appropriately. | 0:30:53 | 0:30:57 | |
-We are stepping back in time here, aren't we? -Yes. | 0:30:57 | 0:31:00 | |
-Good clothing, though, it's nice and warm. -Nice Guernsey jumpers. | 0:31:00 | 0:31:03 | |
-Very pleased to see that. -Ideal. | 0:31:03 | 0:31:05 | |
-What is it about vraic that makes it so appealing? -It was vital. | 0:31:05 | 0:31:08 | |
We've got no other natural nutrients over here. | 0:31:08 | 0:31:11 | |
We've got the lime, no marl, we've got nothing at all. | 0:31:11 | 0:31:14 | |
All we've got is seaweed and bones. So it was really important. | 0:31:14 | 0:31:18 | |
Some people actually managed to help their living - | 0:31:18 | 0:31:21 | |
they made part of their living out of just the vraic | 0:31:21 | 0:31:23 | |
and the gathering and the selling it on. | 0:31:23 | 0:31:26 | |
'Vraic collecting was so popular at the turn of the century | 0:31:26 | 0:31:30 | |
'that the local government limited how much could be collected.' | 0:31:30 | 0:31:34 | |
-I think he wants to get off home! -I think he does. I think he does. | 0:31:34 | 0:31:38 | |
This causeway he's going up, he's obviously slipping a bit, | 0:31:38 | 0:31:41 | |
but you can see how sets have been laid | 0:31:41 | 0:31:42 | |
to actually help the passage of a horse and cart go up there. | 0:31:42 | 0:31:45 | |
Absolutely. All around the island there are these slipways. | 0:31:45 | 0:31:48 | |
A lot of people think they were there for fishermen to come down | 0:31:48 | 0:31:51 | |
on the beaches to launch boats, but they weren't. | 0:31:51 | 0:31:54 | |
They were done so people could get down and get the vraic. | 0:31:54 | 0:31:57 | |
Over at Suamarez Park, Ivan and the volunteers | 0:32:01 | 0:32:04 | |
are using the methods of their ancestors | 0:32:04 | 0:32:06 | |
to restore the garden back to its Victorian splendour, | 0:32:06 | 0:32:10 | |
though I can't see those ladies of the manor getting their hands dirty! | 0:32:10 | 0:32:14 | |
We spread it out, and leave it for quite a few weeks | 0:32:14 | 0:32:16 | |
to let the rain take away the salt and the sand. | 0:32:16 | 0:32:19 | |
Once it's weathered a bit, then we'll double dig it, make a trench, | 0:32:19 | 0:32:23 | |
put the vraic in, put the soil back on top and plough on top of that. | 0:32:23 | 0:32:27 | |
'But just what is it about vraic that ensures a bumper crop? | 0:32:27 | 0:32:31 | |
'Terry Brokenshire studies plant disease | 0:32:31 | 0:32:34 | |
'and he regularly checks the garden | 0:32:34 | 0:32:37 | |
'to make sure everything is nice and healthy.' | 0:32:37 | 0:32:41 | |
Terry, as a plant pathologist, | 0:32:41 | 0:32:42 | |
you must be delighted to find this sort of stuff on your doorstep. | 0:32:42 | 0:32:45 | |
Yes, it's a nice natural fertiliser. | 0:32:45 | 0:32:47 | |
It actually helps to stave off a lot of soil-borne diseases. | 0:32:47 | 0:32:51 | |
-Does it? -Yeah. | 0:32:51 | 0:32:52 | |
It's highly nutritious. | 0:32:52 | 0:32:53 | |
It contains all the micronutrients that plants require, | 0:32:53 | 0:32:57 | |
it's got hormones in it, | 0:32:57 | 0:32:59 | |
and hormones actually affect plant growth quite markedly, | 0:32:59 | 0:33:02 | |
so you'll get thicker stems, more roots, more vigorous plants. | 0:33:02 | 0:33:07 | |
And it's free, of course. | 0:33:07 | 0:33:08 | |
All the nutrients you get are basically free. | 0:33:08 | 0:33:10 | |
A Guernsey man likes free things! | 0:33:10 | 0:33:12 | |
But it's not just the vraic | 0:33:12 | 0:33:14 | |
that's played a part in the island's horticultural heritage. | 0:33:14 | 0:33:18 | |
Its mild weather has also had an impact. | 0:33:18 | 0:33:21 | |
Even in January, the camellias are in full bloom | 0:33:21 | 0:33:24 | |
and the hedgerows are studded with colour. | 0:33:24 | 0:33:27 | |
Everything from early flowering celandine to campanulas | 0:33:27 | 0:33:30 | |
and wild violets. | 0:33:30 | 0:33:32 | |
Because of the warm climate here on Guernsey, | 0:33:32 | 0:33:35 | |
it often means that spring arrives here much earlier | 0:33:35 | 0:33:38 | |
than it does on the mainland. | 0:33:38 | 0:33:39 | |
For some, that means big business. | 0:33:39 | 0:33:43 | |
Growing produce has long been a way of life here. | 0:33:45 | 0:33:48 | |
Once known for its grape production, | 0:33:48 | 0:33:51 | |
the island's greenhouses were later used for tomatoes. | 0:33:51 | 0:33:54 | |
This site was one of Guernsey's biggest tomato growers, | 0:33:58 | 0:34:03 | |
but now it's home to one of the world's biggest clematis nurseries. | 0:34:03 | 0:34:06 | |
Paul Ingrouille runs the place. | 0:34:06 | 0:34:08 | |
His staff pick, pot and pack to meet orders from all over the globe. | 0:34:08 | 0:34:13 | |
The business used to be based on the mainland | 0:34:13 | 0:34:15 | |
but moved to Guernsey to take advantage of its growing conditions. | 0:34:15 | 0:34:19 | |
For clematis growing, | 0:34:19 | 0:34:20 | |
it expands the season out probably about a month at each end. | 0:34:20 | 0:34:23 | |
We're about a month, maybe five weeks earlier, | 0:34:23 | 0:34:25 | |
a month, five weeks later, | 0:34:25 | 0:34:27 | |
so our production year pretty much | 0:34:27 | 0:34:29 | |
is February through to late November. On top of that, | 0:34:29 | 0:34:31 | |
and the thing that people overlook a little bit, | 0:34:31 | 0:34:34 | |
is some crops, like clematis, | 0:34:34 | 0:34:35 | |
also really don't like too much heat in the peak of the summer. | 0:34:35 | 0:34:40 | |
With the maritime plant climate of Guernsey, | 0:34:40 | 0:34:42 | |
we rarely get days that are above 25 degrees. | 0:34:42 | 0:34:45 | |
This place produces more than three million young clematis plants a year, | 0:34:47 | 0:34:52 | |
supplying 20% of the world's market. | 0:34:52 | 0:34:55 | |
And this is where it all happens. | 0:34:55 | 0:34:58 | |
How many of these do you pack a day? | 0:34:58 | 0:35:01 | |
-22,000-24,000 a day. -22,000? | 0:35:01 | 0:35:06 | |
-22,000-24,000. -This is relentless. | 0:35:06 | 0:35:11 | |
-Oh, I'm falling behind here. -You do very well. | 0:35:11 | 0:35:14 | |
Well, you're very kind, but I've got an awful lot to pack. | 0:35:14 | 0:35:20 | |
'With spring arriving here so much earlier, | 0:35:20 | 0:35:23 | |
'Paul's staff are kept busy all year round. | 0:35:23 | 0:35:26 | |
'And whether it's the vraic from the shoreline or its mild climate, | 0:35:26 | 0:35:30 | |
'Guernsey really knows how to make the most of its natural resources.' | 0:35:30 | 0:35:35 | |
This week, Adam's heading to Wales | 0:35:38 | 0:35:40 | |
to find out how farmers moved livestock | 0:35:40 | 0:35:43 | |
around the country before the arrival of motorised transport. | 0:35:43 | 0:35:46 | |
But first he's got some work to do down on his farm with the dogs. | 0:35:46 | 0:35:51 | |
My farm is 1,600 acres and I spend most days out in the field, | 0:35:56 | 0:36:01 | |
so one vehicle I can't live without is my buggy. | 0:36:01 | 0:36:04 | |
These machines may be small but they're absolutely brilliant | 0:36:08 | 0:36:11 | |
for getting around in wet weather and across the fields. | 0:36:11 | 0:36:14 | |
They carry feed, hay bales and the dogs. Here, Pearl. | 0:36:14 | 0:36:18 | |
Go on, then, old girl. Go on, Maud. | 0:36:18 | 0:36:21 | |
The sheepdogs are just invaluable, they're absolutely fantastic | 0:36:21 | 0:36:25 | |
at using their instincts to round up the sheep. | 0:36:25 | 0:36:27 | |
You can get around the animals in a 4x4 like this | 0:36:27 | 0:36:30 | |
but they're nowhere near as effective as a sheepdog. | 0:36:30 | 0:36:33 | |
The dogs travel around with me most days | 0:36:35 | 0:36:38 | |
and they're always eager to work. | 0:36:38 | 0:36:39 | |
With more than 1,000 sheep on the farm, | 0:36:39 | 0:36:42 | |
I need their help out in the fields. | 0:36:42 | 0:36:44 | |
These sheep are due to go to market. | 0:36:53 | 0:36:55 | |
I've set some pens up in the corner of the field with a trailer | 0:36:55 | 0:36:58 | |
so all I've got to do now is get them into the pen and load them up. | 0:36:58 | 0:37:01 | |
Pearl's moving them along nicely while I assist in comfort. | 0:37:03 | 0:37:07 | |
ADAM WHISTLES Steady. | 0:37:07 | 0:37:10 | |
Right, got them. Sit. Sit. | 0:37:10 | 0:37:12 | |
These ewes have scanned empty, so they're not carrying lambs. | 0:37:18 | 0:37:22 | |
I'm just going to load them up into the trailer | 0:37:22 | 0:37:24 | |
and they'll go off to market. | 0:37:24 | 0:37:25 | |
They'll go for meat and their skins will be used as well. | 0:37:25 | 0:37:31 | |
These are worth about £70 or £80 apiece. | 0:37:31 | 0:37:33 | |
They've all got electronic chips, | 0:37:33 | 0:37:35 | |
which are in these tags in their ears. | 0:37:35 | 0:37:37 | |
I can read their tag just by scanning it like that. | 0:37:37 | 0:37:40 | |
I can then upload this information onto my computer | 0:37:40 | 0:37:43 | |
and I'll know which animals have left the farm. | 0:37:43 | 0:37:47 | |
It goes on movement records. Great for traceability. Technology's key. | 0:37:47 | 0:37:50 | |
Right, that's them all loaded. | 0:37:59 | 0:38:01 | |
I'll just get one of the lads on the farm to come and take them to market. | 0:38:01 | 0:38:05 | |
Nowadays we have the luxury of transporting our livestock | 0:38:05 | 0:38:08 | |
around in a modern day trailers. | 0:38:08 | 0:38:10 | |
But it hasn't always been that way. | 0:38:12 | 0:38:16 | |
I'm heading into Wales to find out how people moved livestock about | 0:38:19 | 0:38:22 | |
before the time of motorised transport. | 0:38:22 | 0:38:24 | |
For centuries, if you wanted to take your animals to market, | 0:38:27 | 0:38:30 | |
you'd have to walk them there. | 0:38:30 | 0:38:32 | |
A network of droving routes snaked through the countryside, | 0:38:32 | 0:38:35 | |
from Scotland to Cornwall to Wales. | 0:38:35 | 0:38:37 | |
And it wasn't just sheep - cattle, pigs and even geese were walked | 0:38:37 | 0:38:41 | |
as meat on the hoof, sometimes for journeys of hundreds of miles. | 0:38:41 | 0:38:45 | |
'I'm on an ancient droving route | 0:38:49 | 0:38:51 | |
'which ran from the Vale of Clwyd to Oswestry 35 miles away. | 0:38:51 | 0:38:55 | |
'I'm just doing a small section of it, | 0:38:55 | 0:38:57 | |
'finishing in the hamlet of Rhewl, along with local author Idris Evans.' | 0:38:57 | 0:39:02 | |
So before lorries and trucks and trailers, | 0:39:04 | 0:39:06 | |
people would have used drovers' routes like this? | 0:39:06 | 0:39:10 | |
They certainly would. We're actually on one now. | 0:39:10 | 0:39:12 | |
As you can see, these mountain tracks were created to bring animals | 0:39:12 | 0:39:17 | |
over from the other valley, walking them to markets. | 0:39:17 | 0:39:19 | |
It was in the interest of small farmers | 0:39:19 | 0:39:21 | |
to get their animals to the market | 0:39:21 | 0:39:24 | |
as quickly as possible and as safely as possible. | 0:39:24 | 0:39:26 | |
'The droving of livestock goes back well over a thousand years, | 0:39:26 | 0:39:31 | |
'but the heyday of sheep droving came in the 18th and 19th centuries. | 0:39:31 | 0:39:35 | |
'Britain's rapidly expanding cities needed feeding | 0:39:35 | 0:39:38 | |
'and demand for mutton soared.' | 0:39:38 | 0:39:40 | |
-How many sheep would they have walked across here, then? -Well, it varied. | 0:39:40 | 0:39:44 | |
You'd have small amounts as we have today. | 0:39:44 | 0:39:46 | |
But it could be anything from half a dozen up to 4,000. | 0:39:46 | 0:39:49 | |
When you have got 4,000, it's a major operation, | 0:39:49 | 0:39:54 | |
so the staff involved had to be professional, of course, | 0:39:54 | 0:39:57 | |
and the range, from the nose of the first to the tail of the last, | 0:39:57 | 0:40:02 | |
could be at least half a mile or more. They needed to communicate, | 0:40:02 | 0:40:06 | |
especially on an open mountain like this. How did they do it? | 0:40:06 | 0:40:09 | |
We know they used a system of whistling, | 0:40:09 | 0:40:11 | |
of course, with the fingers, | 0:40:11 | 0:40:13 | |
which is the only frequency that can travel up to five miles. | 0:40:13 | 0:40:16 | |
And, of course, that has been adopted by shepherds today. | 0:40:19 | 0:40:22 | |
On a foggy day like today, it would be easy to lose some sheep. | 0:40:22 | 0:40:25 | |
We've only got a dozen and they're already getting a bit out of hand. | 0:40:25 | 0:40:29 | |
I mean, Welsh sheep, what can you do with them? They're so wild. | 0:40:29 | 0:40:34 | |
Full of energy, full of life, but very sweet in the meat. | 0:40:34 | 0:40:38 | |
'By the middle of the 19th century, | 0:40:38 | 0:40:40 | |
'tens of thousands of sheep were making the journey | 0:40:40 | 0:40:44 | |
'from the Welsh mountains to the English markets.' | 0:40:44 | 0:40:47 | |
Moving such vast amounts of animal, | 0:40:47 | 0:40:49 | |
it must have been quite a big business. | 0:40:49 | 0:40:51 | |
It was a very big business. They were handling large amounts of cash. | 0:40:51 | 0:40:54 | |
Very dangerous operation. | 0:40:54 | 0:40:56 | |
I mean, security was a major problem, because, as you can see, | 0:40:56 | 0:41:00 | |
on this sort of terrain, it's wild, it's open, | 0:41:00 | 0:41:02 | |
it lent itself to highwaymen and to rustlers | 0:41:02 | 0:41:05 | |
because there was a value in the animals as well. | 0:41:05 | 0:41:08 | |
So they had to protect themselves, | 0:41:08 | 0:41:10 | |
and they did, of course, by being armed with pistols. | 0:41:10 | 0:41:14 | |
'The dangers of carrying money on the open road spurred on | 0:41:16 | 0:41:20 | |
'the formation of some of Britain's first private banks. | 0:41:20 | 0:41:23 | |
'The promissory notes, or IOUs, | 0:41:23 | 0:41:25 | |
'issued to drovers reflected their stock in trade. | 0:41:25 | 0:41:28 | |
'The Aberystwyth and Tregaron Bank | 0:41:28 | 0:41:30 | |
'even became known locally as the Bank of the Black Sheep, | 0:41:30 | 0:41:34 | |
'because of its distinctive currency.' | 0:41:34 | 0:41:37 | |
-The drovers must have been pretty tough characters. -Certainly were. | 0:41:37 | 0:41:41 | |
As you can see, on a day like today, they needed not only to be tough | 0:41:41 | 0:41:45 | |
but they had to be well-dressed, protected against all weathers. | 0:41:45 | 0:41:49 | |
-They've got a bit of a move on now, haven't they? -Certainly have. | 0:41:53 | 0:41:57 | |
'Many sections of old drovers' routes have now been tarmacked over, | 0:41:57 | 0:42:01 | |
but there are often telltale signs of their original purpose. | 0:42:01 | 0:42:04 | |
High banks or hawthorn hedges were used to prevent the drove | 0:42:04 | 0:42:08 | |
accidentally picking up sheep from farms en route. | 0:42:08 | 0:42:11 | |
There would have been stopping off points all over the country. | 0:42:12 | 0:42:17 | |
All over the country. | 0:42:17 | 0:42:19 | |
I suppose, the daily rate, the speed, they reckoned, | 0:42:19 | 0:42:22 | |
was about two miles per hour from dawn till dusk. | 0:42:22 | 0:42:25 | |
So these places would be strategically placed, | 0:42:25 | 0:42:28 | |
and they would rest up for the night. | 0:42:28 | 0:42:29 | |
'In a time before mass communication | 0:42:29 | 0:42:32 | |
'when few ventured far from their homes, | 0:42:32 | 0:42:35 | |
'drovers performed an important social function | 0:42:35 | 0:42:37 | |
'as the news bearers of the day. | 0:42:37 | 0:42:39 | |
'It's thought that the Welsh learned of Napoleon's defeat at Waterloo | 0:42:39 | 0:42:43 | |
'thanks to drovers.' | 0:42:43 | 0:42:44 | |
There we are, Adam, the end of our journey for today. | 0:42:47 | 0:42:50 | |
As you can see, we're at the centre of this tiny hamlet | 0:42:50 | 0:42:53 | |
in front of the inn that has catered for drovers for centuries. | 0:42:53 | 0:42:57 | |
Here we are now, loading these sheep into the compound, | 0:42:57 | 0:42:59 | |
into this area, for safekeeping overnight. | 0:42:59 | 0:43:03 | |
-It was a hard life for them. -It was a hard life. | 0:43:03 | 0:43:05 | |
We've only had a little sample today. | 0:43:05 | 0:43:08 | |
We've made it, but don't forget, these boys, | 0:43:08 | 0:43:10 | |
some of them were travelling hundreds of miles. | 0:43:10 | 0:43:13 | |
The main objective was to get the animals safe into a compound | 0:43:13 | 0:43:17 | |
such as this overnight, ready for the market tomorrow. | 0:43:17 | 0:43:20 | |
They're safe, we've got the right number of sheep we started with, | 0:43:20 | 0:43:23 | |
we haven't lost one en route. | 0:43:23 | 0:43:25 | |
I think we can be pleased with ourselves. | 0:43:25 | 0:43:27 | |
-What do you reckon? -Absolutely. -Good man. | 0:43:27 | 0:43:29 | |
The spread of the railways in the 19th century | 0:43:35 | 0:43:38 | |
signalled the beginning of the end for droving. | 0:43:38 | 0:43:40 | |
But it wasn't until the arrival | 0:43:40 | 0:43:42 | |
of the tractor and trailer on farms in the 1930s | 0:43:42 | 0:43:44 | |
that droving finally disappeared. | 0:43:44 | 0:43:46 | |
Although I've enjoyed my time in the Welsh hills, | 0:43:48 | 0:43:50 | |
I'm glad when I take my sheep to market, | 0:43:50 | 0:43:53 | |
I don't need to walk for days to sell them. | 0:43:53 | 0:43:57 | |
Next week, I will be meeting up with an animal behaviourist, | 0:43:57 | 0:44:01 | |
who's going to teach me how to think like a sheep. | 0:44:01 | 0:44:04 | |
I've been looking at one of the island's most famous residents - | 0:44:08 | 0:44:12 | |
the Guernsey cow. From farmers to the dairy, milkmen to consumer, | 0:44:12 | 0:44:17 | |
the prized Guernsey milk is vital to the local economy. | 0:44:17 | 0:44:20 | |
For years, there's been a law on Guernsey that says | 0:44:20 | 0:44:24 | |
only milk produced by Guernsey cows can be sold on the island. | 0:44:24 | 0:44:29 | |
Well, that is, until now. | 0:44:29 | 0:44:32 | |
Shopkeeper Nigel has decided to take on | 0:44:32 | 0:44:34 | |
the island's long-standing milk law | 0:44:34 | 0:44:36 | |
by importing cheap milk from England. | 0:44:36 | 0:44:38 | |
-Nigel, how are you doing? -Hi. | 0:44:38 | 0:44:40 | |
I understand you're the man that is taking on the Guernsey milk law. | 0:44:40 | 0:44:44 | |
-That's correct. -Where's the proof? | 0:44:44 | 0:44:46 | |
-It's in the fridge over here. -Let's have a look, then. Oh, yes. | 0:44:46 | 0:44:50 | |
Good news for English dairy farmers. | 0:44:50 | 0:44:53 | |
Not so much for Guernsey dairy farmers. | 0:44:53 | 0:44:55 | |
Basically, some customers actually worked out | 0:44:55 | 0:44:58 | |
the Guernsey milk at £1.05 for one litre | 0:44:58 | 0:45:02 | |
compared to £1.50 for two litres... | 0:45:02 | 0:45:04 | |
A large family can save over £300 a year. | 0:45:04 | 0:45:08 | |
That is a significant saving. | 0:45:08 | 0:45:10 | |
It could pay their electric bill for two or three months. | 0:45:10 | 0:45:13 | |
We should pay a premium for the Guernsey product, | 0:45:13 | 0:45:16 | |
and I haven't got a problem with that, | 0:45:16 | 0:45:18 | |
but customers want to make a saving. | 0:45:18 | 0:45:20 | |
'But what if the big supermarkets follow suit | 0:45:20 | 0:45:22 | |
'and start importing cheaper milk? | 0:45:22 | 0:45:24 | |
'Guernsey milkmen like John, who has been doing the rounds for 25 years, | 0:45:24 | 0:45:28 | |
'may well be out of a job.' | 0:45:28 | 0:45:32 | |
When did you first hear about milk being imported onto the island? | 0:45:32 | 0:45:35 | |
-That was quite recently, about two to three months ago. -OK. | 0:45:35 | 0:45:40 | |
-What was your reaction? -Rather angry, to say the least. | 0:45:40 | 0:45:44 | |
-I won't use strong language but it was rather annoying. -Yeah. | 0:45:44 | 0:45:47 | |
But the law officers are looking into it | 0:45:47 | 0:45:49 | |
and we are hoping they're going to come up with the right idea. | 0:45:49 | 0:45:52 | |
Until a decision is made by the powers that be, John's job is safe. | 0:45:52 | 0:45:58 | |
But will his customers be tempted by cheaper prices | 0:45:58 | 0:46:01 | |
and lured away from Guernsey's finest? | 0:46:01 | 0:46:03 | |
-Hello, is that Stan? -It is Stan, yes. -How are you doing? | 0:46:04 | 0:46:08 | |
I've got your milk. I'm sorry it's a bit late. | 0:46:08 | 0:46:10 | |
It's a bit later than usual. | 0:46:10 | 0:46:13 | |
The milkman is usually round here at about half past seven in the morning. | 0:46:13 | 0:46:17 | |
Well, it's entirely my fault, I'm sorry. | 0:46:17 | 0:46:20 | |
I was wondering what your thoughts were on milk that's imported. | 0:46:20 | 0:46:23 | |
-Would you go for the cheaper option? -No. No. -You're loyal to the Guernsey. | 0:46:23 | 0:46:29 | |
-I am absolutely 100% loyal for the Guernseys. -Good lad. Well, enjoy it. | 0:46:29 | 0:46:35 | |
-Thank you very much. -Thanks. | 0:46:35 | 0:46:36 | |
'Well, Stan seems happy to pay a bit more for what he likes. | 0:46:36 | 0:46:40 | |
'But could cheap milk spell the end for Guernsey's dairy industry, | 0:46:40 | 0:46:43 | |
'and the breed that bears the island's name? | 0:46:43 | 0:46:45 | |
'Ray certainly think so.' | 0:46:45 | 0:46:48 | |
I think it's important that people realise why they're paying | 0:46:48 | 0:46:51 | |
that little bit extra for Guernsey milk | 0:46:51 | 0:46:54 | |
as opposed to the English white water. | 0:46:54 | 0:46:56 | |
It's all about maintaining the environment, | 0:46:56 | 0:46:59 | |
maintaining the breed and once you lose that, it would be sad | 0:46:59 | 0:47:03 | |
if the home of the breed actually disappeared. | 0:47:03 | 0:47:07 | |
The island's milk law dating back to the 1950s is currently under review. | 0:47:07 | 0:47:11 | |
It is expected there will be a decision | 0:47:11 | 0:47:13 | |
on whether to maintain the ban on imported milk in the next 12 months. | 0:47:13 | 0:47:17 | |
In a moment, Ellie will be joining the locals | 0:47:22 | 0:47:24 | |
to sample another island delicacy that is highly prized. | 0:47:24 | 0:47:27 | |
First, it's time to deliver the Countryfile forecast | 0:47:27 | 0:47:31 | |
for the week ahead. | 0:47:31 | 0:47:32 | |
. | 0:49:50 | 0:49:57 | |
'It's January, but it feels like April. | 0:50:15 | 0:50:19 | |
'A cracking spell of good weather has blessed our trip | 0:50:19 | 0:50:22 | |
'to Guernsey in the Channel Islands. | 0:50:22 | 0:50:25 | |
'We've been exploring and I'm off to a really special place - | 0:50:25 | 0:50:29 | |
'a little island just off Guernsey called Lihou. Cut off at high tide, | 0:50:29 | 0:50:33 | |
'it's where locals come for absolute peace and quiet.' | 0:50:33 | 0:50:37 | |
But not today. It's going to get pretty busy. | 0:50:39 | 0:50:42 | |
Just wait till that tide goes out. | 0:50:42 | 0:50:44 | |
When it does, the folk of Guernsey cross this causeway in droves. | 0:50:47 | 0:50:50 | |
They'll be hunting for a rare island delicacy, | 0:50:50 | 0:50:53 | |
hard to find, and very highly prized. | 0:50:53 | 0:50:58 | |
And I'm not missing out. I'm joining Mark. | 0:50:58 | 0:51:02 | |
He's been coming down here for years. | 0:51:02 | 0:51:05 | |
-How are you doing there, Mark? -I'm not too bad. | 0:51:05 | 0:51:08 | |
-I've got six at the moment. -What is it that we're looking for? | 0:51:08 | 0:51:11 | |
What is it that gets everybody out in the freezing cold sea? | 0:51:11 | 0:51:15 | |
The lovely ormer. I'll show you. | 0:51:15 | 0:51:17 | |
-There you go. -Oooh, look at that. I've never seen one of those before. | 0:51:17 | 0:51:21 | |
-Gosh, it's whopping, isn't it? -It is. It's not a bad size, that one. | 0:51:21 | 0:51:25 | |
You do get bigger. | 0:51:25 | 0:51:27 | |
'The ormer is a member of the abalone family - | 0:51:27 | 0:51:30 | |
'big shellfish prized for their flesh. | 0:51:30 | 0:51:32 | |
'Fishing for them here in Guernsey is traditional. | 0:51:32 | 0:51:36 | |
'50 years ago, nearly half a million ormers were fished annually. | 0:51:36 | 0:51:41 | |
'But over-fishing and disease saw numbers collapse, | 0:51:41 | 0:51:43 | |
'leading to an outright ban in the mid-'70s. | 0:51:43 | 0:51:46 | |
'Today, there are strict rules. | 0:51:46 | 0:51:48 | |
'You can only fish for ormers between January and April | 0:51:48 | 0:51:51 | |
'and then only around the times of the full and new moons, | 0:51:51 | 0:51:54 | |
'just 24 days a year.' | 0:51:54 | 0:51:58 | |
Is there a limit to the sizes you can get? | 0:51:58 | 0:52:00 | |
-The minimum size is 80 mil. -That's the outside shell, is it? -Yeah. | 0:52:00 | 0:52:04 | |
-As long as that fits, which that does... -It sure does. -Easily. | 0:52:04 | 0:52:07 | |
-OK, you can take that one. -Show me the technique. How do you do it? -OK. | 0:52:07 | 0:52:11 | |
You've got to look for rocks with the weed on top | 0:52:11 | 0:52:13 | |
that haven't been turned yet. | 0:52:13 | 0:52:15 | |
You can tell if a rock has been turned, it's normally white. | 0:52:15 | 0:52:18 | |
We just turn a few rocks | 0:52:18 | 0:52:19 | |
and we see if there's anything underneath. | 0:52:19 | 0:52:22 | |
-Do you have to lift it right out to sea? -Not always, no. | 0:52:22 | 0:52:25 | |
-It's lovely clear water today. -It is clear. | 0:52:25 | 0:52:27 | |
You rely on that, almost, to see what's going on underneath. | 0:52:27 | 0:52:30 | |
This one's been turned but you can get your hand in. | 0:52:30 | 0:52:33 | |
You're feeling all sorts of things. | 0:52:33 | 0:52:35 | |
-You must have to be used to it to know what you're feeling for. -Yeah. | 0:52:35 | 0:52:39 | |
-You get to know the feeling. -It's a bit unnerving. -It can be! | 0:52:39 | 0:52:42 | |
Rabbiting around. | 0:52:42 | 0:52:43 | |
'These rocks are sharp so gloves are an absolute must. | 0:52:45 | 0:52:47 | |
'Ormers like to hide away | 0:52:47 | 0:52:49 | |
'and there's a real knack to finding them. | 0:52:49 | 0:52:52 | |
'Lucky for me, I've got Mark to show me how.' | 0:52:52 | 0:52:56 | |
There we are, look, we've got one. That's too small. | 0:52:58 | 0:53:01 | |
-You can even see without measuring it. -Yeah. | 0:53:01 | 0:53:03 | |
-Do you ever get tempted to just take them anyway? -No. | 0:53:03 | 0:53:06 | |
-Is everyone quite good about the rules? -Most people are. | 0:53:06 | 0:53:08 | |
Occasionally you get people that will take under size | 0:53:08 | 0:53:11 | |
but there's a hefty fine if you get caught. | 0:53:11 | 0:53:14 | |
-And it's in everyone's interest... -Exactly. | 0:53:14 | 0:53:16 | |
-In a few years, that'll be nice and big and juicy. -Remember that one. | 0:53:16 | 0:53:20 | |
-Exactly. -It's a bit like turning the cards over, | 0:53:20 | 0:53:22 | |
-remembering where they were. -Put it back carefully. | 0:53:22 | 0:53:25 | |
'Not everyone is so conscientious. | 0:53:25 | 0:53:27 | |
'These rocks have been left the wrong way up. | 0:53:27 | 0:53:30 | |
'Leaving them like this kills off the ormers' preferred food - algae.' | 0:53:30 | 0:53:35 | |
By turning the rock over, what you're actually doing | 0:53:35 | 0:53:38 | |
is killing some of those algaes in as little as 24 hours. | 0:53:38 | 0:53:41 | |
The others that you don't kill will die | 0:53:41 | 0:53:43 | |
over a prolonged period of time - exposure. Not only that, | 0:53:43 | 0:53:46 | |
if we look at this rock, | 0:53:46 | 0:53:48 | |
you've got these different encrusted seaweeds and sponges, and algae. | 0:53:48 | 0:53:52 | |
-Look at these beautiful patterns here. -Oh, yeah, wow. | 0:53:52 | 0:53:55 | |
But that all should be that way up. | 0:53:55 | 0:53:57 | |
That looks much more normal that way. The colouring looks... | 0:53:57 | 0:54:00 | |
You've got limpets here, you've got your top shells, | 0:54:00 | 0:54:03 | |
all the other creatures that like to live on the top side. | 0:54:03 | 0:54:06 | |
Seaweeds, they're going to die if they're the wrong way up. | 0:54:06 | 0:54:09 | |
It's easy, actually, for someone to come back through | 0:54:09 | 0:54:11 | |
-and flip them back again. -No problem at all. | 0:54:11 | 0:54:13 | |
We're running out of time because the tide is on its way back | 0:54:13 | 0:54:17 | |
so one last-ditch attempt to catch my tea. | 0:54:17 | 0:54:20 | |
What about great big rocks like that one there? | 0:54:23 | 0:54:26 | |
-Yeah, that's not too bad a rock. -You need two hands there. I can do it. | 0:54:26 | 0:54:30 | |
-You can do it. -Just. -Ah, unbelievable. There we go. | 0:54:30 | 0:54:36 | |
Look at that. You can use your hook. | 0:54:36 | 0:54:38 | |
That will be stuck firmly to the rock so you can use your hook now. | 0:54:38 | 0:54:42 | |
-OK, yeah. -Put that in, just underneath it. | 0:54:42 | 0:54:44 | |
-You try not to damage it? -Try not to damage it. | 0:54:44 | 0:54:47 | |
-Get it in, that's it. Off it comes. -Quite easily. | 0:54:47 | 0:54:49 | |
-There we are. -Easy! Wow, look at that. A juicy one. -A very juicy one. | 0:54:49 | 0:54:54 | |
-That's going to be tasty. -We should eat it tonight. -Yes. | 0:54:54 | 0:54:58 | |
With the tide racing back in | 0:55:01 | 0:55:03 | |
and the sun sinking down in the west, | 0:55:03 | 0:55:05 | |
it's time to head inland to the home of top island chef, Tony Leck, | 0:55:05 | 0:55:10 | |
a man who knows exactly what to do with ormers. | 0:55:10 | 0:55:13 | |
'Smack them with a hammer.' | 0:55:13 | 0:55:15 | |
-Not too hard, we don't want to break the whole... -Oh, I see, OK. | 0:55:15 | 0:55:18 | |
Trying to keep the shape. | 0:55:18 | 0:55:20 | |
'They've already been cleaned and scooped out of their shells, | 0:55:20 | 0:55:23 | |
'this bit is just about softening up the flesh before cooking.' | 0:55:23 | 0:55:28 | |
-Is that good? Or more? -Perfect. | 0:55:30 | 0:55:31 | |
'Next, it's into some melted butter, from Guernsey cows, of course. | 0:55:31 | 0:55:37 | |
'Flour either side, then into a sizzling hot pan.' | 0:55:37 | 0:55:41 | |
These must be something incredibly special | 0:55:43 | 0:55:46 | |
because there's so much effort that goes into harvesting them | 0:55:46 | 0:55:50 | |
-and people spend a whole day, get maybe only six... -Yeah. | 0:55:50 | 0:55:53 | |
-It's quite a community effort as well. -Yeah. | 0:55:53 | 0:55:57 | |
I know lots of guys that do it and gather them | 0:55:57 | 0:56:00 | |
for their own family and for the older generation, | 0:56:00 | 0:56:02 | |
the ones that can't perhaps go out and gather them themselves. | 0:56:02 | 0:56:05 | |
So it's not necessarily they taste amazing, | 0:56:05 | 0:56:08 | |
-it's also about the culture and tradition of doing it. -Yeah. | 0:56:08 | 0:56:11 | |
And, of course, using what's available around you. | 0:56:11 | 0:56:15 | |
'A couple of minutes in the pan, but three hours in the casserole dish. | 0:56:18 | 0:56:21 | |
'Luckily for us, Tony has already got one on the go. | 0:56:21 | 0:56:26 | |
'A portion like this at Tony's restaurant | 0:56:26 | 0:56:29 | |
'will set you back 17 quid - not exactly cheap. | 0:56:29 | 0:56:32 | |
'Let's find out if it's worth it.' | 0:56:32 | 0:56:34 | |
Here we go. Here's a little... | 0:56:34 | 0:56:37 | |
Goodness, look at that texture. | 0:56:37 | 0:56:39 | |
Mmm. | 0:56:46 | 0:56:47 | |
-The texture is not flaky at all. -No, no. -It's meaty, | 0:56:51 | 0:56:55 | |
-not shellfish-like. Shellfish and I don't have a good relationship. -OK. | 0:56:55 | 0:57:00 | |
But the meatiness of that is very palatable. Lovely. | 0:57:00 | 0:57:05 | |
Great flavour, too. That's all we've got time for from Guernsey. | 0:57:05 | 0:57:09 | |
Next week, we'll be in the Blackdown Hills, | 0:57:09 | 0:57:12 | |
where I'll talking to entrepreneurs | 0:57:12 | 0:57:14 | |
trying to breathe new life into the wool trade | 0:57:14 | 0:57:16 | |
and Matt will be on the hunt for the elusive brown hairstreak butterfly. | 0:57:16 | 0:57:20 | |
Hope you can join us then. Right, dig in. | 0:57:20 | 0:57:23 | |
Subtitles by Red Bee Media Ltd | 0:57:41 | 0:57:44 | |
E-mail [email protected] | 0:57:44 | 0:57:47 |