Browse content similar to Adam's Animal Antics Compilation. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Fields of sheep, as far as the eye can see. | 0:00:30 | 0:00:34 | |
Cattle chewing the cud in lush pastures. | 0:00:35 | 0:00:37 | |
While pigs shelter from the sun in a real des-res. | 0:00:39 | 0:00:43 | |
Livestock farming has shaped much of the British countryside. | 0:00:45 | 0:00:49 | |
Not only do they influence the surroundings, | 0:00:53 | 0:00:56 | |
but the animals I keep are also an important part of my livelihood. | 0:00:56 | 0:01:00 | |
These wonderful rolling Cotswold hills were once covered in forest | 0:01:00 | 0:01:03 | |
that was cleared and then grazed for centuries. | 0:01:03 | 0:01:07 | |
Even these dry-stone walls were an important feature, | 0:01:07 | 0:01:10 | |
but they're also a boundary and keep the sheep in. | 0:01:10 | 0:01:12 | |
In today's Farm Animal Special of Countryfile, | 0:01:19 | 0:01:23 | |
I'll be busy on my farm, giving some of my livestock a thorough MOT. | 0:01:23 | 0:01:27 | |
Come on, then, girls! | 0:01:28 | 0:01:30 | |
We're also revisiting some of the team's favourite encounters with animals, big and small. | 0:01:31 | 0:01:36 | |
Back home in County Durham, the whole of Matt's family are helping out with lambing. | 0:01:42 | 0:01:47 | |
Does it look like I've got green chicken pox? | 0:01:47 | 0:01:49 | |
It does look like you've got green chicken pox, yes! | 0:01:49 | 0:01:52 | |
While Julia joins some goats at the dentist. | 0:01:53 | 0:01:56 | |
DRILLING That's not a good noise, wherever you hear it! | 0:01:56 | 0:02:00 | |
And Ellie's in Lincolnshire, with a local favourite. | 0:02:02 | 0:02:06 | |
Come on, girls. | 0:02:06 | 0:02:08 | |
Oooh! Come back! | 0:02:08 | 0:02:10 | |
-They don't like it when you get in the way of their breakfast! -No, well, quite. Who does? | 0:02:10 | 0:02:14 | |
On my farm, the work never stops, even in the summer months. | 0:02:26 | 0:02:31 | |
Today, we've got quite a big job, rounding up a flock of sheep. | 0:02:44 | 0:02:47 | |
We've got 190 ewes and about 350 lambs. | 0:02:47 | 0:02:50 | |
We've got to get them across the road and into the pens | 0:02:50 | 0:02:52 | |
and sort the lambs out from the ewes and some of the lambs will be going to market. | 0:02:52 | 0:02:57 | |
I've got Mike, my livestock manager, and his assistant, Dave, to help out. | 0:02:57 | 0:03:01 | |
So hopefully, we'll make light work of it. | 0:03:01 | 0:03:04 | |
Here, Pearl. | 0:03:04 | 0:03:05 | |
Good girl. | 0:03:07 | 0:03:08 | |
Good girl! Good girl! | 0:03:12 | 0:03:14 | |
By! | 0:03:15 | 0:03:16 | |
We've got three Border Collies, | 0:03:20 | 0:03:22 | |
my dog Pearl down there, | 0:03:22 | 0:03:25 | |
and then we've got Millie that we use in the yard, | 0:03:25 | 0:03:27 | |
she's got a bit of Kelpie in her. And Mike's other Border Collie that's run off round there. | 0:03:27 | 0:03:31 | |
There's quite a lot of hollows and dips in this field, | 0:03:33 | 0:03:35 | |
so we just need to check that we've got them all. | 0:03:35 | 0:03:38 | |
Don't want to leave any behind. | 0:03:38 | 0:03:40 | |
HE WHISTLES | 0:03:40 | 0:03:42 | |
-Good girl! -WHISTLES | 0:03:42 | 0:03:45 | |
It's actually a pleasure being out on a day like today, | 0:03:45 | 0:03:47 | |
working with the dogs. I just love it. | 0:03:47 | 0:03:49 | |
Even though it's hard work, it's great fun. | 0:03:49 | 0:03:51 | |
HE WHISTLES | 0:03:53 | 0:03:54 | |
Neither the dogs or the sheep like running round too much when it gets hot, | 0:03:54 | 0:03:57 | |
so we're starting quite early in the morning, before the sun gets up too high. | 0:03:57 | 0:04:02 | |
HE WHISTLES | 0:04:03 | 0:04:04 | |
These lambs were all born in March, April time. | 0:04:09 | 0:04:12 | |
And this is the first time that we've got them in the pens | 0:04:12 | 0:04:15 | |
to weigh them to see if they're fit and ready to go to market. | 0:04:15 | 0:04:19 | |
There should be about 20 or 30. | 0:04:19 | 0:04:20 | |
It's quite exciting, really, because it's payback time, | 0:04:20 | 0:04:23 | |
this is when we start earning some money from our sheep! | 0:04:23 | 0:04:25 | |
Come on, then! | 0:04:25 | 0:04:26 | |
Good girl. Bring them on! | 0:04:35 | 0:04:37 | |
We'll also be going through the ewes and doing an overall health check | 0:04:38 | 0:04:42 | |
and taking out any old ewes that are past their day, | 0:04:42 | 0:04:45 | |
and they'll also go to market for mutton. | 0:04:45 | 0:04:47 | |
Bring them on, Pearl. Good girl. Good girl. | 0:04:49 | 0:04:51 | |
Right, now we've got them in, we can start to sort the ewes from the lambs. | 0:04:57 | 0:05:02 | |
It's really quite exciting at this time of year, | 0:05:02 | 0:05:05 | |
because you find out how well the lambs have done through the growing season | 0:05:05 | 0:05:08 | |
and work out what the crop is like. | 0:05:08 | 0:05:10 | |
You've got your ewe lambs that we're keeping round for next year, | 0:05:10 | 0:05:13 | |
and then the lambs that are going for market, for meat. | 0:05:13 | 0:05:16 | |
And it's busy and hot work and quite hard. | 0:05:16 | 0:05:19 | |
But nothing really compares to lambing. | 0:05:19 | 0:05:22 | |
Back in the spring, Matt went home to County Durham. | 0:05:24 | 0:05:27 | |
Joining him amongst the moors and rugged hillsides were his family, | 0:05:27 | 0:05:31 | |
not for the peace and quiet, but to get stuck in! | 0:05:31 | 0:05:34 | |
It's lambing time on our family farm. | 0:05:38 | 0:05:40 | |
So this weekend, we're all back to help out. | 0:05:40 | 0:05:43 | |
Bright and early, we're all out feeding the new mums. | 0:05:46 | 0:05:51 | |
My wife Nicola is here with our two children, Luke and Molly. | 0:05:51 | 0:05:53 | |
Come on, sheep! | 0:05:53 | 0:05:55 | |
Come and get it! | 0:05:55 | 0:05:56 | |
My mum runs a flock of pedigree Hampshire Downs, | 0:05:58 | 0:06:00 | |
they're the most northerly flock of organic Hampshires in the country. | 0:06:00 | 0:06:04 | |
Mum's been lambing for just over a month, and they're still popping out! SHEEP BLEATS | 0:06:04 | 0:06:08 | |
We have a very expectant mum here. | 0:06:08 | 0:06:10 | |
-Early signs... -Waters have gone. | 0:06:10 | 0:06:13 | |
-We need to pen her up, don't we? -Yeah. | 0:06:13 | 0:06:14 | |
We'll just give her this pen, just so that the little lambs | 0:06:22 | 0:06:26 | |
aren't really in danger of being trampled or anything like that. | 0:06:26 | 0:06:29 | |
It also stops them from wandering too far. | 0:06:29 | 0:06:32 | |
But there's always one adventurous soul keen to explore! | 0:06:33 | 0:06:37 | |
Come on, Number 41! | 0:06:39 | 0:06:40 | |
Back you go. | 0:06:42 | 0:06:44 | |
My little ones love to help out, | 0:06:46 | 0:06:48 | |
even if Molly can't quite reach the hayrack. | 0:06:48 | 0:06:50 | |
The newborns need numbering and I'm about to let Luke loose with a marker spray. | 0:06:52 | 0:06:56 | |
-Woah! -I know, it's amazing, isn't it? Go for it. | 0:06:56 | 0:07:00 | |
Good. | 0:07:00 | 0:07:02 | |
That's it. | 0:07:02 | 0:07:03 | |
Good! That's it. Just put the little bottom on because you didn't quite see that. | 0:07:04 | 0:07:08 | |
Great. That's a number four. Perfect. | 0:07:12 | 0:07:14 | |
-Now you know how it feels. All right? Do you want to do it for real? -Yeah! | 0:07:14 | 0:07:18 | |
That's it. And then a line along the bottom. That's it, good. | 0:07:20 | 0:07:24 | |
And then one... that's it, all the way down. | 0:07:24 | 0:07:26 | |
Good. That's perfect! Good. | 0:07:29 | 0:07:32 | |
You've got quite a lot of it on your cheek! | 0:07:32 | 0:07:35 | |
HE LAUGHS | 0:07:35 | 0:07:36 | |
Does it look like I've got green chicken pox? | 0:07:39 | 0:07:41 | |
It does look like you've got green chicken pox, yes! | 0:07:41 | 0:07:44 | |
I don't think the other spectators are as impressed as me! | 0:07:44 | 0:07:48 | |
Up at the farmhouse, my dad is starting the next round of feeding. | 0:07:50 | 0:07:54 | |
You may be wondering why we have an outdoor freezer in the garden. | 0:07:54 | 0:07:57 | |
Well, this, believe it or not, is where me dad keeps all his bird seed. | 0:07:57 | 0:08:01 | |
We've got such a variety just because of all the different species of birds that we have. | 0:08:01 | 0:08:06 | |
So all the different seeds are tailored to each of the birds. | 0:08:06 | 0:08:10 | |
We've got nuts here, just general peanuts, various different sunflower seeds as well. | 0:08:10 | 0:08:15 | |
And these are like thistle seeds, so naturally in the wild, | 0:08:17 | 0:08:20 | |
goldfinches would pop down and take the little seeds off the seed heads. | 0:08:20 | 0:08:24 | |
But we've got bucket-loads of that as well and, um, yeah. | 0:08:24 | 0:08:28 | |
Let me show you the next stage, because it gets more impressive! | 0:08:28 | 0:08:31 | |
And here we are at the live aviary. | 0:08:33 | 0:08:37 | |
Basically, we've set up this bird activity centre, | 0:08:37 | 0:08:40 | |
right opposite the kitchen window. | 0:08:40 | 0:08:42 | |
So why feed all these birds and then not see them? | 0:08:42 | 0:08:46 | |
I've counted over 20 different species out here. | 0:08:46 | 0:08:48 | |
-Right. -Different types. -Look, do you want to... I tell you what, I'll pour that in there. | 0:08:48 | 0:08:52 | |
That's it. | 0:08:54 | 0:08:55 | |
Really good. | 0:08:57 | 0:08:58 | |
That's it. Good lad. | 0:09:00 | 0:09:02 | |
Go and grab that. | 0:09:03 | 0:09:06 | |
Can you manage? | 0:09:06 | 0:09:08 | |
Go on, have a go. | 0:09:08 | 0:09:09 | |
'As well as the rarer species of birds, | 0:09:09 | 0:09:11 | |
'pheasants also pay a visit to the bird buffet.' | 0:09:11 | 0:09:13 | |
We've put a load of wheat in the top. | 0:09:13 | 0:09:16 | |
The pheasant comes underneath, with its beak. | 0:09:16 | 0:09:19 | |
Give it a little tap with your foot again, Luke. | 0:09:19 | 0:09:21 | |
That's it, Luke. And it all pops out. | 0:09:21 | 0:09:26 | |
How many pheasants did you say we had here the other day? | 0:09:26 | 0:09:28 | |
20. All at one time. | 0:09:28 | 0:09:30 | |
We've turned into bird farmers! Look at this! | 0:09:31 | 0:09:33 | |
-This is a daily occurrence for me dad! -It is, yeah! | 0:09:33 | 0:09:37 | |
All ideal for a super view whilst doing the washing-up. | 0:09:38 | 0:09:42 | |
Or even a spot of kitchen-window photography. | 0:09:42 | 0:09:46 | |
We don't normally... | 0:09:47 | 0:09:49 | |
We don't normally climb into the sink! | 0:09:49 | 0:09:51 | |
HE LAUGHS | 0:09:51 | 0:09:52 | |
This is how we do it when cameras are here! | 0:09:52 | 0:09:55 | |
Well, now the birds have had their fill, | 0:09:57 | 0:10:00 | |
it's time to get back to the sheep. | 0:10:00 | 0:10:03 | |
The ewe from earlier still hasn't given birth. | 0:10:03 | 0:10:05 | |
She finally did a few hours later. | 0:10:05 | 0:10:08 | |
The film crew have gone. | 0:10:08 | 0:10:10 | |
This ewe is now minutes away from giving birth, if not seconds. | 0:10:10 | 0:10:14 | |
Thankfully I've got this little handi-cam | 0:10:14 | 0:10:16 | |
so we can give you an idea of what happens from here. | 0:10:16 | 0:10:19 | |
There we go. That's not a big lamb. | 0:10:19 | 0:10:21 | |
I don't know what all that fuss was about. | 0:10:21 | 0:10:23 | |
Thankfully, her twins were fighting fit, | 0:10:30 | 0:10:32 | |
but there's always a few weaker ones, like this one, | 0:10:32 | 0:10:36 | |
that need a helping hand. | 0:10:36 | 0:10:37 | |
There we go. You are a little thing, aren't you? Hmm? | 0:10:37 | 0:10:41 | |
Yeah, you're thirsty. All right. | 0:10:41 | 0:10:44 | |
Feeding time at the Baker zoo. | 0:10:44 | 0:10:46 | |
Wow. He's hungry, isn't he? | 0:10:46 | 0:10:48 | |
That's it, sweetheart. Good girl. | 0:10:48 | 0:10:50 | |
LAMB BLEATS | 0:10:50 | 0:10:52 | |
Over the border from County Durham, | 0:11:00 | 0:11:03 | |
to another county famous for its sheep. | 0:11:03 | 0:11:05 | |
But when Katie visited Cumbria, | 0:11:05 | 0:11:07 | |
it was to see another kind of farming, | 0:11:07 | 0:11:09 | |
and business is booming for a new brood of farmers. | 0:11:09 | 0:11:12 | |
14.5 million eggs come through this packing plant every year, | 0:11:14 | 0:11:19 | |
and most of them come from farms that are less than 30 miles away. | 0:11:19 | 0:11:23 | |
It's a huge, high-tech operation, but in this story, | 0:11:23 | 0:11:26 | |
it's not the egg, but the chicken that comes first. | 0:11:26 | 0:11:30 | |
That's because all the eggs come from free-range chickens. | 0:11:32 | 0:11:36 | |
But just what does it take to be free range? | 0:11:36 | 0:11:39 | |
Well, these beauties must be free to roam with at least an acre | 0:11:39 | 0:11:42 | |
for every 800 hens. | 0:11:42 | 0:11:44 | |
Like these girls in here. | 0:11:46 | 0:11:48 | |
There aren't any cages, just water, food, | 0:11:48 | 0:11:50 | |
and a lot of room to move around. | 0:11:50 | 0:11:54 | |
Now, it might look a little bit packed, | 0:11:54 | 0:11:56 | |
but they do have the option to go outside. | 0:11:56 | 0:11:59 | |
They just don't always choose to do that, | 0:11:59 | 0:12:01 | |
and that's because of nurture rather than nature. | 0:12:01 | 0:12:05 | |
The chicken is a descendent of the red jungle fowl, | 0:12:05 | 0:12:08 | |
originally from north-east India and southern China. | 0:12:08 | 0:12:11 | |
They're happiest in the protective cover the jungle provides. | 0:12:11 | 0:12:15 | |
So, that's where these come in. | 0:12:15 | 0:12:17 | |
-Should I hold the tree? -I'll hold it. | 0:12:18 | 0:12:20 | |
So here we are essentially trying to create a jungle, is that right? | 0:12:20 | 0:12:25 | |
Well, not exactly a jungle but yes, it's the principle of a jungle. | 0:12:25 | 0:12:29 | |
And why are you doing that? | 0:12:29 | 0:12:31 | |
Well, it's too improve the welfare of the hens, really, | 0:12:31 | 0:12:33 | |
to try and de-stress them a little bit. | 0:12:33 | 0:12:37 | |
Have you found any results yet? | 0:12:37 | 0:12:39 | |
Have you found that these chickens | 0:12:39 | 0:12:41 | |
are enjoying having more trees to roam around? | 0:12:41 | 0:12:43 | |
That doesn't seem to be a lot of feather pecking going on, | 0:12:43 | 0:12:46 | |
which is a sign that they are not stressed | 0:12:46 | 0:12:50 | |
and that they're quite contented and generally happy. | 0:12:50 | 0:12:52 | |
Feather pecking is when they peck each other. | 0:12:52 | 0:12:54 | |
They peck the feathers out of each other, yes. | 0:12:54 | 0:12:57 | |
That's not something we've got a problem with. | 0:12:57 | 0:12:59 | |
This isn't just a scheme dreamt up by Patricia. | 0:13:01 | 0:13:04 | |
Free-range egg producers right across Cumbria | 0:13:04 | 0:13:07 | |
are planting trees to provide happier habitats for their hens, | 0:13:07 | 0:13:10 | |
and it's backed up by scientists and big egg buyers too. | 0:13:10 | 0:13:14 | |
Joy Clackon is a farmer and a scientist. | 0:13:17 | 0:13:20 | |
Her research is part of a nationwide study | 0:13:20 | 0:13:22 | |
backed by one of the biggest purchasers of free-range eggs, | 0:13:22 | 0:13:25 | |
McDonald's. | 0:13:25 | 0:13:26 | |
Our research found that they feel at home in this environment. | 0:13:26 | 0:13:29 | |
It provides everything they need, the shade, the shelter, | 0:13:29 | 0:13:33 | |
the protection, and as you can see, the birds just absolutely love it | 0:13:33 | 0:13:37 | |
and express so much natural behaviour. | 0:13:37 | 0:13:40 | |
Is it not, sorry to sound a bit cynical, | 0:13:40 | 0:13:42 | |
a PR exercise for McDonald's? | 0:13:42 | 0:13:43 | |
Not at all, no. | 0:13:43 | 0:13:45 | |
For us, it's about proving that commitment to improving animal welfare, | 0:13:45 | 0:13:52 | |
working in collaboration with our suppliers and their producers. | 0:13:52 | 0:13:55 | |
The egg explosion in Cumbria is a triumph that came from adversity. | 0:13:56 | 0:14:01 | |
The county was one of the worst hit by the outbreak of foot and mouth. | 0:14:02 | 0:14:06 | |
It forced many livestock farmers, like Patricia, into a rethink. | 0:14:08 | 0:14:12 | |
We decided we needed to think about other options | 0:14:12 | 0:14:16 | |
so that we didn't have all of our eggs in one basket, | 0:14:16 | 0:14:19 | |
and we decided to look into another...means of farming | 0:14:19 | 0:14:24 | |
-and this is what we decided on. -So how many hens do you have now? | 0:14:24 | 0:14:27 | |
-10,500. -And you started with? | 0:14:27 | 0:14:31 | |
4,000 the first year, | 0:14:31 | 0:14:32 | |
and we liked it so much that we decided to expand. | 0:14:32 | 0:14:36 | |
Once collected, the eggs from Patricia | 0:14:36 | 0:14:38 | |
and 37 other farms from all over Cumbria come through here. | 0:14:38 | 0:14:43 | |
It's a high-tech operation, | 0:14:46 | 0:14:48 | |
and owner Dave Brass is giving me a guided tour. | 0:14:48 | 0:14:50 | |
This is where the eggs have just come in. | 0:14:50 | 0:14:53 | |
This machine takes a picture of all the eggs. | 0:14:53 | 0:14:55 | |
It also senses which way around the egg is, | 0:14:55 | 0:14:57 | |
because we want to put all the eggs into the egg box point down. | 0:14:57 | 0:15:00 | |
Do any eggs ever break in all of this? | 0:15:00 | 0:15:02 | |
It's going very fast, this machine. | 0:15:02 | 0:15:05 | |
In half a million eggs a day, we lose maybe a couple of dozen. | 0:15:05 | 0:15:08 | |
Next piece of equipment is a crack detector. | 0:15:10 | 0:15:12 | |
There's lots of little hammers in there, | 0:15:12 | 0:15:14 | |
and they hit the eggshell very gently and listen to the echo. | 0:15:14 | 0:15:18 | |
Now, the computer knows where every faulty egg is and every good egg is. | 0:15:18 | 0:15:22 | |
This is the bee's knees, state-of-the-art machinery. | 0:15:22 | 0:15:25 | |
We're using car-building robots to put eggs in boxes. | 0:15:25 | 0:15:28 | |
If all eggs in this country were produced in a free-range way, | 0:15:28 | 0:15:31 | |
would there be enough eggs for the whole country? | 0:15:31 | 0:15:34 | |
In theory, yes, but you've got to remember that free-range takes land, | 0:15:34 | 0:15:38 | |
and an area the size of Dorset would be required for all of that. | 0:15:38 | 0:15:41 | |
So it's fitting that within with the rest of agriculture the UK. | 0:15:41 | 0:15:44 | |
While the egg-packing technology may be thoroughly modern, | 0:15:46 | 0:15:49 | |
it's thanks to ancient Asian ancestors | 0:15:49 | 0:15:51 | |
that the egg producers of Cumbria | 0:15:51 | 0:15:53 | |
are giving their hens a free-range future. | 0:15:53 | 0:15:56 | |
Today on the farm, we're rounding up all our ewes and lambs | 0:16:05 | 0:16:09 | |
for the first time this year. | 0:16:09 | 0:16:11 | |
Now we've got them in, | 0:16:13 | 0:16:14 | |
we sort them out to decide which ones we're keeping | 0:16:14 | 0:16:16 | |
and which ones are going to market. Come on, girls. | 0:16:16 | 0:16:19 | |
We're just emptying a pen | 0:16:26 | 0:16:28 | |
so that they've got a pen to sort the lambs out into. | 0:16:28 | 0:16:31 | |
They finished being dependent on their mothers, | 0:16:31 | 0:16:35 | |
and now they enter the big wide world of living on their own. | 0:16:35 | 0:16:38 | |
Go on, then. Steady, steady. | 0:16:38 | 0:16:41 | |
As they come into the scales, they have an electronic chip | 0:16:48 | 0:16:53 | |
in their ear, and it can identify the lamb on the computer, | 0:16:53 | 0:16:57 | |
knows when it was born and how quickly it's been growing things, | 0:16:57 | 0:17:00 | |
and it also gives us its live weight now, | 0:17:00 | 0:17:02 | |
and this lamb is 40 kilos, | 0:17:02 | 0:17:04 | |
which is perfect for going to market, for going for the table. | 0:17:04 | 0:17:08 | |
We then also feel its back, | 0:17:08 | 0:17:10 | |
make sure it's got a good meat coverage. | 0:17:10 | 0:17:13 | |
This one's ready to go. It's all right, Mike, isn't it? | 0:17:13 | 0:17:17 | |
Give it a red dot. It'll be gone tomorrow morning. | 0:17:17 | 0:17:19 | |
Only those of 40 kilos or over will be sold. | 0:17:20 | 0:17:23 | |
So this little lamb is only 29 kilos. | 0:17:25 | 0:17:29 | |
Got another couple of months to go. | 0:17:29 | 0:17:30 | |
Big lamb. | 0:17:38 | 0:17:40 | |
What's that's? 40... | 0:17:42 | 0:17:43 | |
-54. -44. Very good. -54. -54? Whopper! | 0:17:43 | 0:17:47 | |
It's ready to go. | 0:17:47 | 0:17:48 | |
LAMBS BLEAT | 0:17:48 | 0:17:50 | |
As well as sifting through the lambs, | 0:17:53 | 0:17:55 | |
we're also separating off some ewes before they cause us any problems. | 0:17:55 | 0:17:58 | |
With the ewes, | 0:17:58 | 0:18:00 | |
on top of the information we've got from the electronic tags, | 0:18:00 | 0:18:03 | |
finding out if they've had any problems during the year, | 0:18:03 | 0:18:06 | |
we also need to physically check them. | 0:18:06 | 0:18:08 | |
We check udders to make sure they've had no mastitis. | 0:18:08 | 0:18:10 | |
Trying to feel for lumps or any infection. Feels fine. | 0:18:10 | 0:18:15 | |
And then they also need to have good teeth | 0:18:15 | 0:18:17 | |
so that they can graze on for another year | 0:18:17 | 0:18:19 | |
to keep themselves in good condition during pregnancy | 0:18:19 | 0:18:22 | |
and to rear lambs next spring. | 0:18:22 | 0:18:24 | |
They say that 10% of your flock is 90% of your hassle, | 0:18:24 | 0:18:28 | |
so I want to clear out any ewes that are causing any problems, | 0:18:28 | 0:18:31 | |
and that hopefully will improve the quality of my flock | 0:18:31 | 0:18:34 | |
and the amount of work we have to do with them. | 0:18:34 | 0:18:36 | |
If she was a cull, she would go for mutton, | 0:18:36 | 0:18:38 | |
and the lambs go for meat for the table too, | 0:18:38 | 0:18:41 | |
and really, modern-day sheep production is all about meat. | 0:18:41 | 0:18:45 | |
It's a shame their wool isn't worth more. | 0:18:45 | 0:18:47 | |
It's been a source of frustration for me for years. | 0:18:51 | 0:18:54 | |
Thankfully, things have improved, | 0:18:54 | 0:18:56 | |
but sometimes the cost of shearing each sheep | 0:18:56 | 0:18:58 | |
is still more than the price you get for the wool. | 0:18:58 | 0:19:01 | |
That's just not sustainable. | 0:19:01 | 0:19:03 | |
So a while back, I decided to get a British wool suit made, | 0:19:03 | 0:19:08 | |
using some fleece from my own sheep. | 0:19:08 | 0:19:11 | |
Get out of it, dog. | 0:19:13 | 0:19:14 | |
(LAUGHS) Great help you are. | 0:19:17 | 0:19:20 | |
Job done. Now, on with my mission. | 0:19:22 | 0:19:25 | |
Right. Time to get the ball rolling. | 0:19:28 | 0:19:30 | |
I've smartened myself up, | 0:19:30 | 0:19:31 | |
and now I'm going to take this wool to a pretty special place. | 0:19:31 | 0:19:35 | |
This farm boy is off to the heady heights of the big city. | 0:19:35 | 0:19:39 | |
I'm going to see how good old British wool like mine can be transformed | 0:19:40 | 0:19:43 | |
into a top class suit, and where better than Savile Row? | 0:19:43 | 0:19:47 | |
It's exciting to be in the most famous street of tailors in the world, | 0:19:49 | 0:19:53 | |
some of whom are as passionate about British wool as I am. | 0:19:53 | 0:19:57 | |
Patrick Grant is the youngest governor on Savile Row. | 0:20:00 | 0:20:04 | |
His firm has made suits for royalty, Winston Churchill, | 0:20:04 | 0:20:07 | |
and even Frank Sinatra. | 0:20:07 | 0:20:09 | |
Like me, he's a champion of British wool. | 0:20:10 | 0:20:13 | |
-Hello, Patrick. -Good morning, Adam. How are you? -Very well, thank you. | 0:20:15 | 0:20:19 | |
Weather all right for you? Make you feel at home. | 0:20:19 | 0:20:22 | |
Thank you very much for inviting me along. | 0:20:22 | 0:20:24 | |
This is wool straight off the sheep's back, | 0:20:24 | 0:20:26 | |
and I just brought you a little selection. | 0:20:26 | 0:20:29 | |
Here we are. This is Romney wool in its raw state. | 0:20:29 | 0:20:33 | |
Dangle and all. A bit of muck and rubbish on there. | 0:20:33 | 0:20:37 | |
-Quite a commercial breed. -Quite fine, actually. -Reasonably fine wool. | 0:20:37 | 0:20:41 | |
I've got quite a lot of those. | 0:20:41 | 0:20:43 | |
Now, one of my favourite breeds | 0:20:43 | 0:20:45 | |
is the castle milk moorit, which is a very rare breed. | 0:20:45 | 0:20:49 | |
You can't produce beautiful browns in these shades using chemical dyes, | 0:20:49 | 0:20:55 | |
and some of these rarer breeds | 0:20:55 | 0:20:58 | |
produce such beautiful, natural colours, | 0:20:58 | 0:21:01 | |
that the cloths that you produce are just wonderful to wear. | 0:21:01 | 0:21:04 | |
Increasingly now, there's a small section of the market | 0:21:04 | 0:21:07 | |
that's getting into the idea of producing British cloths | 0:21:07 | 0:21:11 | |
from British wools, which is a really important breakthrough. | 0:21:11 | 0:21:14 | |
I'm intrigued to see what kind of cloth can be made | 0:21:17 | 0:21:19 | |
from this wonderful resource. | 0:21:19 | 0:21:21 | |
-You're fitting people with suits all the time. -Yeah. | 0:21:23 | 0:21:26 | |
What should we be looking for? | 0:21:26 | 0:21:28 | |
I think the thing, especially with tweeds and British wools, | 0:21:28 | 0:21:31 | |
you're looking for something with a soft handle that you enjoy wearing. | 0:21:31 | 0:21:34 | |
Clothes from Savile Row are expensive. | 0:21:34 | 0:21:37 | |
You want it to last 20, 25 years. | 0:21:37 | 0:21:40 | |
You want a cloth that's reasonably robust in handle. | 0:21:40 | 0:21:43 | |
Something that just grabs your eye that you're going to want to wear. | 0:21:43 | 0:21:46 | |
Something that works with the clothes you wear on a daily basis. | 0:21:46 | 0:21:49 | |
Just something that you like the look of. These are wonderful. | 0:21:49 | 0:21:52 | |
I would choose any of these. | 0:21:52 | 0:21:54 | |
-I suppose the first thing... -Get you measured up. -Great. | 0:21:54 | 0:21:57 | |
Now I need to take some of my raw fleeces | 0:22:02 | 0:22:05 | |
to a specialist in spinning British wool, | 0:22:05 | 0:22:07 | |
to find out if it's good enough to make a suit. | 0:22:07 | 0:22:09 | |
I'm here to meet Sue Blacker, and I'm showing her my Jacob wool, | 0:22:14 | 0:22:18 | |
with its distinct colours. I hope she likes it. | 0:22:18 | 0:22:20 | |
What we have here is weaving yarn. | 0:22:22 | 0:22:26 | |
It's on cones, ready for them to pull it off in the mills. | 0:22:26 | 0:22:31 | |
-This is quite fine. -It is, isn't it? Very fine. | 0:22:31 | 0:22:35 | |
Now I'm wondering how much Jacob wool Sue needs | 0:22:37 | 0:22:40 | |
to make enough yarn for a suit. | 0:22:40 | 0:22:42 | |
So ten sheep, about 12 cones, and we're there. Sounds easy. | 0:22:43 | 0:22:47 | |
Well, quite easy. | 0:22:47 | 0:22:48 | |
It's taken 2,000 years to get there in technical terms. | 0:22:48 | 0:22:51 | |
I'm taking some of Sue's yarn to the weaver's workshop. | 0:22:54 | 0:22:57 | |
It needs to go somewhere that really appreciates the natural colours | 0:22:57 | 0:23:01 | |
and textures of British wool. | 0:23:01 | 0:23:03 | |
That's the challenge for designer Rosemary Boone. | 0:23:03 | 0:23:06 | |
Hi, Rosemary. Now, I've got some of these yarns for you, | 0:23:06 | 0:23:10 | |
and goodness knows whether you can make a suit from it, but... | 0:23:10 | 0:23:14 | |
-What do you think? -That feels great. It's lovely. | 0:23:14 | 0:23:16 | |
Very, very strong. Brilliant. We can certainly weave some of that. | 0:23:16 | 0:23:20 | |
-Yeah? -Yes. -Great. | 0:23:20 | 0:23:22 | |
I've got no idea how much we need or what the process is, | 0:23:22 | 0:23:24 | |
but you've got some lovely cloths here. | 0:23:24 | 0:23:26 | |
It depends what you're wanting to leave. | 0:23:26 | 0:23:28 | |
For a suit length, you probably need 3.5 metres, about four kilos, | 0:23:28 | 0:23:34 | |
so we'll see how much we've got. | 0:23:34 | 0:23:36 | |
We've recently woven a few British wools | 0:23:36 | 0:23:39 | |
into fabrics for Paris and Milan exhibitions, | 0:23:39 | 0:23:42 | |
and they were very popular. | 0:23:42 | 0:23:44 | |
Rosemary thinks we're in business. | 0:23:46 | 0:23:48 | |
That's not bad. That's nearly enough. That's fine. | 0:23:48 | 0:23:51 | |
Your wool ends up here, | 0:23:51 | 0:23:54 | |
and then every single end of the wool needs to be drawn by Allison, | 0:23:54 | 0:23:58 | |
depending on what design you're after. | 0:23:58 | 0:24:00 | |
If you're after herringbone or Prince of Wales, | 0:24:00 | 0:24:03 | |
it's a different set of pulls. | 0:24:03 | 0:24:05 | |
So this'll happen to my wool. | 0:24:05 | 0:24:07 | |
These fibres will get drawn through Allison to make up the pattern. | 0:24:07 | 0:24:11 | |
-Incredible, isn't it? Very labour-intensive. -It is, yeah. | 0:24:11 | 0:24:13 | |
People forget that. It's a very time-consuming process. | 0:24:13 | 0:24:17 | |
Keep up the good work, Allison. My wool is coming your way. | 0:24:17 | 0:24:20 | |
This small weaving company, with all its tradition, | 0:24:20 | 0:24:23 | |
is now led by entrepreneur Deborah Meaden, | 0:24:23 | 0:24:26 | |
because she shares my passion for wool. | 0:24:26 | 0:24:29 | |
I stepped across the threshold. | 0:24:29 | 0:24:31 | |
I smelled it, I heard the sound and I loved it. | 0:24:31 | 0:24:34 | |
But my business side was able to come absolutely bang on together | 0:24:34 | 0:24:39 | |
with my heart, because it's a good business | 0:24:39 | 0:24:42 | |
and it's in a fabulous industry. It's just great to work in. | 0:24:42 | 0:24:46 | |
At one time, the nation was built on wool, wasn't it? | 0:24:46 | 0:24:48 | |
It was such a valuable product, and if we can pull that back... | 0:24:48 | 0:24:51 | |
I don't think that we'll ever dominate the world with wool again. | 0:24:51 | 0:24:55 | |
Actually, we don't have the space. We can't. | 0:24:55 | 0:24:58 | |
But what we can do is find our place in that market, | 0:24:58 | 0:25:02 | |
and we are not fulfilling that at the moment. | 0:25:02 | 0:25:05 | |
We've kind of walked away, we've said, | 0:25:05 | 0:25:06 | |
"Well, we don't do wool any more." Actually, we do. We should. | 0:25:06 | 0:25:11 | |
-And we should do it and we do do it well. -Brilliant. | 0:25:11 | 0:25:15 | |
Well, I'm very excited about you weaving some of my wool here, | 0:25:15 | 0:25:18 | |
and then eventually, might end up as a suit. | 0:25:18 | 0:25:21 | |
So we should get it off the ground. | 0:25:21 | 0:25:23 | |
Should, absolutely. You're in good hands. | 0:25:23 | 0:25:26 | |
Later on, we'll discover how my mission and my suit turned out. | 0:25:29 | 0:25:33 | |
And also still to come on Countryfile... | 0:25:33 | 0:25:36 | |
-Oh, my Lord! -..Julia meets the goats at the cutting edge of science. | 0:25:36 | 0:25:39 | |
Straight for it. | 0:25:39 | 0:25:40 | |
-That's it. -THEY LAUGH | 0:25:40 | 0:25:43 | |
Jules is surrounded by some unusual big beasts... | 0:25:43 | 0:25:46 | |
-Watch that one behind you. -Thank you very much, yes! | 0:25:46 | 0:25:50 | |
..and we'll have the Countryfile weather forecast for the bank holiday | 0:25:50 | 0:25:53 | |
and the week ahead. | 0:25:53 | 0:25:55 | |
Lincolnshire is famed for its crop-filled fields | 0:26:03 | 0:26:05 | |
and it's big skies. | 0:26:05 | 0:26:07 | |
When Ellie visited, it was to find out about another claim to fame - | 0:26:09 | 0:26:13 | |
its proud tradition of pig-rearing. | 0:26:13 | 0:26:16 | |
About 100 years ago, most families around here | 0:26:20 | 0:26:23 | |
would have had a pig or two in the backyard. | 0:26:23 | 0:26:25 | |
They fed on scraps, so they were pretty easy and cheap to keep | 0:26:25 | 0:26:29 | |
and when it came to the eating, you could use every single bit. | 0:26:29 | 0:26:32 | |
But Lincolnshire's most famous pork product is of course a sausage. | 0:26:32 | 0:26:37 | |
The renowned Lincolnshire sausage has been produced here | 0:26:39 | 0:26:43 | |
for well over 100 years. | 0:26:43 | 0:26:45 | |
Not on a commercial scale, | 0:26:45 | 0:26:46 | |
but as good old-fashioned home-made grub to feed the family. | 0:26:46 | 0:26:50 | |
Terry and Jane Tomlinson | 0:26:50 | 0:26:52 | |
are working to keep that artisan tradition alive. | 0:26:52 | 0:26:55 | |
-Are they hungry ladies? -Yes. | 0:27:00 | 0:27:02 | |
THEY OINK | 0:27:02 | 0:27:03 | |
Come on, girls. | 0:27:03 | 0:27:04 | |
Ooh, stand back. | 0:27:06 | 0:27:08 | |
-They don't like it when you get in the way of their breakfast. -No, well quite. Who does? | 0:27:08 | 0:27:12 | |
Let's be honest. | 0:27:12 | 0:27:14 | |
Their pig farm may be a tad larger than the old-style family setup, | 0:27:14 | 0:27:18 | |
but they're staying true to the free-range tradition. | 0:27:18 | 0:27:20 | |
The pigs live entirely outdoors, | 0:27:20 | 0:27:23 | |
sheltering and sleeping in these huts. | 0:27:23 | 0:27:26 | |
And this is to keep it all nice and dry, really. | 0:27:26 | 0:27:28 | |
Keep it all dry, so they clean their feet before they go into the huts. | 0:27:28 | 0:27:32 | |
So what breed are these, Terry, these pigs? | 0:27:32 | 0:27:34 | |
The pigs we have here, they're duroc cross landrace. | 0:27:34 | 0:27:36 | |
That's why you get the different colours. | 0:27:36 | 0:27:38 | |
Why have you chosen those breeds? | 0:27:38 | 0:27:40 | |
Well, the duroc because it's a very, very hardy animal, | 0:27:40 | 0:27:43 | |
fantastic mothers and the eating quality is brilliant as well. | 0:27:43 | 0:27:48 | |
Their 72 sows have two litters a year, | 0:27:52 | 0:27:53 | |
so the farm has a constant flow of pigs of all ages. | 0:27:53 | 0:27:57 | |
Look how small they are! | 0:27:59 | 0:28:01 | |
These guys here are about a fortnight old. | 0:28:01 | 0:28:04 | |
They like to come out and do a little bit of exploring. | 0:28:04 | 0:28:07 | |
But we like to keep them in, | 0:28:07 | 0:28:09 | |
initially for about the first fortnight. | 0:28:09 | 0:28:11 | |
If they're let out altogether, you get a lot of cross-suckling, | 0:28:11 | 0:28:16 | |
so the big boys get all the milk and little ones get pushed out. | 0:28:16 | 0:28:19 | |
The farm produces 700 kilos of sausages a week, | 0:28:21 | 0:28:24 | |
which they sell at market. | 0:28:24 | 0:28:26 | |
-Hi, Jane. -Hello, Ellie. | 0:28:26 | 0:28:28 | |
Jane is obsessed with keeping the tradition | 0:28:29 | 0:28:32 | |
of real Lincolnshire sausages alive. | 0:28:32 | 0:28:35 | |
So much so that for the last seven years, she's been backing a campaign | 0:28:35 | 0:28:38 | |
to get them protected status under European law. | 0:28:38 | 0:28:41 | |
The PGI status is to protect | 0:28:43 | 0:28:45 | |
the geographical indication of our Lincolnshire sausages, | 0:28:45 | 0:28:49 | |
which means they can only be made in Lincolnshire | 0:28:49 | 0:28:51 | |
and also, to protect the specification. | 0:28:51 | 0:28:54 | |
-They're made like this, they're natural skins. -Mm-hm. | 0:28:54 | 0:28:58 | |
They're course open texture, | 0:28:58 | 0:29:00 | |
so they're not overly minced. | 0:29:00 | 0:29:02 | |
Why does it matter to YOU to get PGI status? | 0:29:02 | 0:29:04 | |
It's all part of our heritage | 0:29:04 | 0:29:06 | |
and it stays within the county for generations to come. | 0:29:06 | 0:29:08 | |
I'm going to leave Jane and Terry to it now, | 0:29:08 | 0:29:12 | |
because I'm off to make a Lincolnshire sausage the old-fashioned way | 0:29:12 | 0:29:15 | |
with a woman who's so passionate, | 0:29:15 | 0:29:16 | |
she's written a whole book about them. | 0:29:16 | 0:29:19 | |
Every family in Lincolnshire | 0:29:21 | 0:29:23 | |
has its own closely-guarded sausage recipe | 0:29:23 | 0:29:25 | |
handed down through the generations. | 0:29:25 | 0:29:28 | |
But I've found a lady who's prepared to divulge her family secrets. | 0:29:28 | 0:29:32 | |
Local chef, Rachel Green. | 0:29:32 | 0:29:34 | |
Go on then, how do we do it? | 0:29:35 | 0:29:37 | |
You need some coarsely-ground shoulder, | 0:29:37 | 0:29:40 | |
rusk, or it could be breadcrumbs if you want to use breadcrumbs. | 0:29:40 | 0:29:43 | |
And I've got sage, | 0:29:43 | 0:29:44 | |
lots of, because that's really what Lincolnshire sausages are all about. | 0:29:44 | 0:29:47 | |
-Is this your secret family recipe? -Well, it is, actually. | 0:29:47 | 0:29:51 | |
It's from my great-great-grandmother, | 0:29:51 | 0:29:53 | |
so there's one ingredient people generally don't put into Lincolnshire sausages | 0:29:53 | 0:29:57 | |
-and that is going to be freshly ground nutmeg. -Ooh! | 0:29:57 | 0:30:00 | |
-Something a little bit different. -Quite a bit? -Yes, quite a bit. | 0:30:00 | 0:30:03 | |
I remember as a little girl, | 0:30:04 | 0:30:06 | |
you'd have pig parts... we kept pigs obviously | 0:30:06 | 0:30:09 | |
and we'd make sausages and I'd make them with my grandmother | 0:30:09 | 0:30:11 | |
and the head would be there and the trotters there | 0:30:11 | 0:30:14 | |
and you know, it would be a real family thing. | 0:30:14 | 0:30:17 | |
I think making the sausages was always a really fun bit for me, | 0:30:17 | 0:30:19 | |
because I could relate to that as a little girl. Get passionate with it. | 0:30:19 | 0:30:22 | |
You've got to really work hard at it, actually. | 0:30:22 | 0:30:25 | |
-Work hard. -Harder, Ellie, harder. -Come on. Put your back in to it. | 0:30:25 | 0:30:28 | |
Do you want to stuff a bit in, then, first? | 0:30:28 | 0:30:31 | |
The skins are made of pig intestines, | 0:30:34 | 0:30:36 | |
so the end product is entirely natural. | 0:30:36 | 0:30:39 | |
I'm doing Lincolnshire a very bad service here! | 0:30:39 | 0:30:41 | |
Do you know why they were called bangers? | 0:30:41 | 0:30:43 | |
-Because of the way I made them. -No! | 0:30:43 | 0:30:45 | |
No, after the Second World War, | 0:30:45 | 0:30:47 | |
they used to put a lot more water in, | 0:30:47 | 0:30:49 | |
so the moment you cooked them, they'd explode. | 0:30:49 | 0:30:51 | |
Here we go. | 0:30:51 | 0:30:53 | |
Brace yourselves. | 0:30:53 | 0:30:54 | |
-You've just got a bit of air in them. -Bit of air!? | 0:30:56 | 0:30:59 | |
-Bit of air in the bottom. -Oh, dear! I'm so sorry, Lincolnshire. -No, no. | 0:30:59 | 0:31:02 | |
Thankfully, I don't have to eat my handiwork. | 0:31:03 | 0:31:06 | |
Rachel's got some of her own, ready and waiting. | 0:31:06 | 0:31:08 | |
The best thing in the world, | 0:31:08 | 0:31:10 | |
a really good Lincolnshire sausage, before the dogs get it. | 0:31:10 | 0:31:13 | |
Mmm! | 0:31:15 | 0:31:16 | |
You can take that texture really well and lots of sage. | 0:31:16 | 0:31:19 | |
-Mmm, really good. Thank you very much. -My pleasure. | 0:31:19 | 0:31:22 | |
Peek-a-boo. | 0:31:31 | 0:31:33 | |
There's a good little girl. | 0:31:33 | 0:31:34 | |
Today, the sun may be shining, but combine that with the rain we had | 0:31:37 | 0:31:41 | |
earlier in the summer and you have the perfect conditions for insects. | 0:31:41 | 0:31:46 | |
And they can be more than just an irritation. | 0:31:46 | 0:31:49 | |
I'm putting a chemical on the backs of my white parks here | 0:31:53 | 0:31:58 | |
to protect them against biting lice and flies | 0:31:58 | 0:32:03 | |
that can cause them harm. | 0:32:03 | 0:32:04 | |
Just have to put on a bit of waterproof clothing. | 0:32:04 | 0:32:09 | |
And some gloves. | 0:32:10 | 0:32:12 | |
And the flies can affect them in various ways. | 0:32:13 | 0:32:16 | |
It can give them summer mastitis, | 0:32:16 | 0:32:19 | |
which affects the udder | 0:32:19 | 0:32:21 | |
and can cause an infection and also the flies get around their eyes | 0:32:21 | 0:32:25 | |
and can cause a thing called New Forest disease or pinkeye, | 0:32:25 | 0:32:27 | |
when they get an infection inside the eye. | 0:32:27 | 0:32:30 | |
And one thing I'm hoping it will also do | 0:32:30 | 0:32:33 | |
is protect them partly against a horrible new disease | 0:32:33 | 0:32:37 | |
that we've got in this country called Schmallenberg. | 0:32:37 | 0:32:40 | |
So far, upwards of 275 farms have been infected by Schmallenberg. | 0:32:41 | 0:32:47 | |
It causes calves and lambs born from infected mothers | 0:32:47 | 0:32:50 | |
to have birth defects. | 0:32:50 | 0:32:53 | |
It's thought to have been brought over by infected midges | 0:32:53 | 0:32:56 | |
blown across the Channel. | 0:32:56 | 0:32:59 | |
And that's not the only disease to bother us. | 0:32:59 | 0:33:01 | |
We lost some cows and some bulls to TB, | 0:33:06 | 0:33:09 | |
but thankfully, we're now starting to rebuild the herd. | 0:33:09 | 0:33:13 | |
This fly protection, | 0:33:20 | 0:33:21 | |
it's just a small dribble down their backs | 0:33:21 | 0:33:24 | |
and a little bit on their heads, but it works over the whole body | 0:33:24 | 0:33:27 | |
and will last about eight weeks. | 0:33:27 | 0:33:30 | |
And it's now that the flies really start to trouble these cattle. | 0:33:30 | 0:33:35 | |
There you go. | 0:33:35 | 0:33:36 | |
There's currently no vaccine or cure for Schmallenberg, | 0:33:39 | 0:33:42 | |
so the chemical treatment is the best I can do. | 0:33:42 | 0:33:45 | |
I love my white parks and old-fashioned breeds. | 0:33:45 | 0:33:49 | |
But there are other magnificent cattle on some British farms. | 0:33:49 | 0:33:53 | |
Jules visited Laverstoke Park Farm in Hampshire, | 0:33:57 | 0:34:00 | |
where there's a farm with a different breed of beast in their fields. | 0:34:00 | 0:34:03 | |
Now, at first glance, this farm is pretty much like any other. | 0:34:09 | 0:34:12 | |
Ploughed fields, rolling hills, hedgerows, animals grazing. | 0:34:12 | 0:34:16 | |
It's exactly what you'd expect to find anywhere in the county. | 0:34:16 | 0:34:21 | |
Except these are water buffalo. | 0:34:23 | 0:34:25 | |
This is the largest herd in the UK. | 0:34:26 | 0:34:29 | |
And dairy manager Nigel Arrowsmith looks after these curious beasts. | 0:34:31 | 0:34:34 | |
Here we are in the heart of Hampshire, | 0:34:34 | 0:34:36 | |
surrounded by... How many water buffalo have we got here? | 0:34:36 | 0:34:41 | |
In this field, there's about 160. | 0:34:41 | 0:34:44 | |
How is it to look after them? | 0:34:44 | 0:34:45 | |
Do you husband them the same as you would beef cattle? | 0:34:45 | 0:34:48 | |
Well, these are all milking cows in here. | 0:34:48 | 0:34:51 | |
From a stockmanship point of view, | 0:34:51 | 0:34:53 | |
-they're absolutely easy to look after. -Are they? | 0:34:53 | 0:34:56 | |
They're incredibly curious creatures, aren't they? | 0:34:56 | 0:34:58 | |
Yes, they react to people really well. | 0:34:58 | 0:35:01 | |
Some would say that they're quite, | 0:35:01 | 0:35:03 | |
sort of intimidating with these horns and so forth, | 0:35:03 | 0:35:05 | |
but they are all quite relaxed, aren't they? | 0:35:05 | 0:35:08 | |
Yes, watch that one behind you. | 0:35:08 | 0:35:09 | |
Yes, thank you very much, yes! I'm looking all over the place now. | 0:35:09 | 0:35:13 | |
They do, they respond to people really, really well. | 0:35:13 | 0:35:16 | |
Now, what's the big difference though? | 0:35:16 | 0:35:18 | |
Because we'd associate them with big pools of water and wallowing in mud. | 0:35:18 | 0:35:22 | |
Do they do that here or are they just grazing normally? | 0:35:22 | 0:35:25 | |
They absolutely love wallowing. | 0:35:25 | 0:35:27 | |
If there's any puddles about, | 0:35:27 | 0:35:29 | |
they'll build it into a swimming pool-sized hole and wallow in that. | 0:35:29 | 0:35:33 | |
They do it because in the summer, it's their way of losing heat. | 0:35:33 | 0:35:38 | |
You've obviously got a great deal of affection for them, Nigel. | 0:35:38 | 0:35:40 | |
I love them. | 0:35:40 | 0:35:42 | |
I loved working with dairy cows for 40-odd years, | 0:35:42 | 0:35:44 | |
but these are just so refreshing. | 0:35:44 | 0:35:46 | |
And the water buffalo aren't the only thing | 0:35:46 | 0:35:50 | |
that sets this farm apart. | 0:35:50 | 0:35:52 | |
COMMENTATOR: Jody Scheckter wins... | 0:35:53 | 0:35:55 | |
Back in the 1970s, Jody was a Formula 1 driver, | 0:35:55 | 0:35:59 | |
becoming world champion in 1979. | 0:35:59 | 0:36:01 | |
Since then, he's swapped the race track for a 2,500 acre farm. | 0:36:02 | 0:36:07 | |
The life of a farmer is a far cry from the fast lane of motor racing. | 0:36:08 | 0:36:13 | |
How did it all start for you? | 0:36:13 | 0:36:15 | |
Well, I've always been a foodie | 0:36:15 | 0:36:17 | |
and I've always done a lot of exercise and been keen on health | 0:36:17 | 0:36:23 | |
and so I said OK, I'll produce the best and healthiest food for myself and my family. | 0:36:23 | 0:36:27 | |
It's not just a hobby, is it? | 0:36:27 | 0:36:29 | |
Well, I had to try and understand how it could become sustainable | 0:36:29 | 0:36:34 | |
and you needed some volume and that's why it got bigger and bigger really. | 0:36:34 | 0:36:37 | |
Why am I organic? Because I believe that's the way | 0:36:37 | 0:36:39 | |
you produce the best, healthiest food. | 0:36:39 | 0:36:42 | |
FORMULA 1 THEME TUNE | 0:36:42 | 0:36:43 | |
Come on, then! | 0:36:43 | 0:36:45 | |
Back at the dairy, they're gearing up for milking time. | 0:36:46 | 0:36:49 | |
Over 1,000 buffalo have to be milked twice a day. | 0:36:49 | 0:36:53 | |
Compared with a standard dairy cow, | 0:37:02 | 0:37:04 | |
water buffalo produce two-thirds less milk | 0:37:04 | 0:37:08 | |
at around 2,000 litres a year. | 0:37:08 | 0:37:09 | |
Milking is now well under way, but of course the big question is, | 0:37:11 | 0:37:14 | |
what do they do with all of this milk? | 0:37:14 | 0:37:16 | |
Well, here, they're one of the few places in Britain | 0:37:16 | 0:37:19 | |
that set about the task of trying to make a classic Italian cheese. | 0:37:19 | 0:37:24 | |
The on-farm dairy produces 69 tonnes of mozzarella a year | 0:37:26 | 0:37:30 | |
from its buffalo herd. | 0:37:30 | 0:37:31 | |
They're one of the first serious producers in the UK | 0:37:31 | 0:37:35 | |
and as you expect on this farm, that means getting in an expert. | 0:37:35 | 0:37:39 | |
Italian Thomas Vallenzano has been making mozzarella for years. | 0:37:39 | 0:37:44 | |
This curd, we use for making mozzarella. | 0:37:44 | 0:37:48 | |
Do you know, it almost looks like mozzarella now, doesn't it? | 0:37:48 | 0:37:52 | |
First, the curd is separated from the whey. | 0:37:52 | 0:37:55 | |
We have the curd, just the curd for stretching | 0:37:55 | 0:37:59 | |
and wash up in the stretching machine. | 0:37:59 | 0:38:01 | |
And once it's been melted and stretched, | 0:38:04 | 0:38:07 | |
its into the moulds. | 0:38:07 | 0:38:09 | |
So, this is the finished product? | 0:38:09 | 0:38:11 | |
The mozzarella, we take the salt in this section. | 0:38:11 | 0:38:14 | |
It's then cooled in salt water and finito. | 0:38:14 | 0:38:17 | |
I'm not just saying this... That is absolutely delicious. | 0:38:17 | 0:38:20 | |
Isn't it? | 0:38:20 | 0:38:21 | |
I'm just going to keep eating. | 0:38:22 | 0:38:24 | |
HE LAUGHS | 0:38:24 | 0:38:26 | |
On the salad, it's fantastic. | 0:38:26 | 0:38:27 | |
Well, if an Italian is helping to make the cheese, | 0:38:34 | 0:38:37 | |
it's only right you get another one in to try it. | 0:38:37 | 0:38:40 | |
Top chef Aldo Zilli loves mozzarella. But British? | 0:38:40 | 0:38:43 | |
Well, we're about to find out what he thinks. | 0:38:43 | 0:38:46 | |
There you go, look. A nice plateful of buffalo mozzarella. | 0:38:46 | 0:38:51 | |
Buffalo mozzarella, in Italy, it's still a little bit of a luxury. | 0:38:51 | 0:38:55 | |
People eat it on a Sunday when they're round a table | 0:38:55 | 0:38:58 | |
and they want something a little bit special. | 0:38:58 | 0:39:00 | |
Otherwise they'll have the cow's milk mozzarella. | 0:39:00 | 0:39:03 | |
Mozzarella, it's a staple part of the Italian diet. | 0:39:03 | 0:39:07 | |
Absolutely and buffalo mozzarella, you don't cut it with a knife, | 0:39:07 | 0:39:10 | |
you just break it with your fingers. Look at that. | 0:39:10 | 0:39:12 | |
I'll serve it with this wonderful mixture | 0:39:12 | 0:39:14 | |
of roasted tomatoes and some red onion. | 0:39:14 | 0:39:17 | |
-Look at this. -You're just letting it breathe, aren't you? | 0:39:17 | 0:39:20 | |
Just beautiful food at its best. | 0:39:20 | 0:39:22 | |
-Couple of tomatoes, colours, basil on top. -Yes. | 0:39:22 | 0:39:26 | |
Extra virgin olive oil and there's your lunch... | 0:39:26 | 0:39:30 | |
If you've ever seen one. | 0:39:30 | 0:39:32 | |
And it's only fair the boss gets to taste it too. | 0:39:35 | 0:39:38 | |
I want you to try this with the tomatoes on it, see what you think. | 0:39:38 | 0:39:43 | |
Mamma mia! | 0:39:45 | 0:39:46 | |
That is lovely. | 0:39:49 | 0:39:51 | |
You just brought me back 30 years. | 0:39:51 | 0:39:54 | |
And I'm growing up in my farm again. | 0:39:54 | 0:39:56 | |
-It's good. -It's amazing. | 0:39:56 | 0:39:57 | |
Is it as good as Italian buffalo mozzarella or better? | 0:39:57 | 0:40:03 | |
-If nothing else, it's as good. -It is fabulous, isn't it? | 0:40:03 | 0:40:06 | |
I would be very happy to serve this in my restaurant. | 0:40:06 | 0:40:08 | |
There you have it. | 0:40:08 | 0:40:10 | |
English buffalo mozzarella, approved by an Italian. | 0:40:10 | 0:40:14 | |
All my animals spend much of their time on their feet. | 0:40:25 | 0:40:29 | |
If you don't keep an eye on things, it can lead to bigger trouble | 0:40:29 | 0:40:33 | |
further down the line. | 0:40:33 | 0:40:35 | |
We've just got a farrier in to foot-trim our baby donkeys | 0:40:35 | 0:40:38 | |
that were born on the farm. | 0:40:38 | 0:40:40 | |
-Hi, Glen. -Hi. -I'll just hold its head for you. How are they behaving? | 0:40:40 | 0:40:44 | |
-Yeah, not too bad. They're doing all right. -Oh... | 0:40:44 | 0:40:47 | |
There's a good baby. COCKEREL CROWS | 0:40:48 | 0:40:51 | |
Do you do many donkeys? | 0:40:51 | 0:40:53 | |
Um, yeah, quite a few, mainly yours. | 0:40:53 | 0:40:56 | |
We do a few elsewhere but not too many. More horses. | 0:40:56 | 0:40:59 | |
And are they different to horses? | 0:40:59 | 0:41:01 | |
Yeah, they've got more sort of upright feet and... | 0:41:01 | 0:41:04 | |
yeah, their soles don't exfoliate, so you've got to do that for them. | 0:41:04 | 0:41:08 | |
-Right. It's quite a skill, isn't it? -Yeah. | 0:41:08 | 0:41:11 | |
These are two baby donkeys that we've sold, | 0:41:11 | 0:41:13 | |
so just giving them a bit of an MOT, trimming their feet up. | 0:41:13 | 0:41:17 | |
And I'll give them a bit of a brush to get rid of their winter coat, | 0:41:17 | 0:41:20 | |
they're looking a bit moth-eaten, before they go to their new home. | 0:41:20 | 0:41:23 | |
And trimming feet of equines, | 0:41:23 | 0:41:25 | |
horses and donkeys is a fairly regular occurrence, so you have | 0:41:25 | 0:41:28 | |
to keep on top of it, and we employ a professional farrier to do it. | 0:41:28 | 0:41:32 | |
-Yeah, that's fine. Cheers, Alan. -All right, see you later. -See you soon. | 0:41:32 | 0:41:36 | |
'It's not just donkeys that need a pedicure today.' | 0:41:36 | 0:41:40 | |
With all the wet weather we had back in the early summer, | 0:41:44 | 0:41:47 | |
my golden Guernsey goats have really been having problems | 0:41:47 | 0:41:50 | |
with their feet. | 0:41:50 | 0:41:52 | |
If I just put this down, I should be able to catch them. | 0:41:52 | 0:41:55 | |
There. | 0:41:55 | 0:41:57 | |
I bought these nannies a few years ago and they're lovely and friendly | 0:41:57 | 0:42:01 | |
and quiet... They don't like being tipped up much. | 0:42:01 | 0:42:04 | |
There you go. | 0:42:04 | 0:42:06 | |
And then they've got clees, they're called. So, two toes. | 0:42:09 | 0:42:12 | |
So I'm just trimming the toenail back... | 0:42:12 | 0:42:16 | |
so that there's no infection. | 0:42:16 | 0:42:19 | |
And one bit of toe can become very overgrown | 0:42:19 | 0:42:23 | |
and you can get infection in between. | 0:42:23 | 0:42:26 | |
So I'll just trim this back. | 0:42:26 | 0:42:27 | |
There you go. Hello, mate. I won't be tipping you up to do your feet! | 0:42:34 | 0:42:39 | |
And then I just put on a little bit of this antiseptic spray | 0:42:39 | 0:42:42 | |
that stops any infection. | 0:42:42 | 0:42:44 | |
And with all the different animals we've got on the farm, | 0:42:44 | 0:42:47 | |
looking after them takes up a huge amount of time and effort. | 0:42:47 | 0:42:51 | |
Sadly not everybody takes as much care with their livestock. | 0:42:53 | 0:42:56 | |
When Julia was in Kent, | 0:42:56 | 0:42:58 | |
she went to Buttercups Goat Sanctuary near Maidstone. | 0:42:58 | 0:43:02 | |
It's home to about 150 abused and abandoned animals, | 0:43:02 | 0:43:06 | |
but they don't just give the goats much-needed TLC. | 0:43:06 | 0:43:10 | |
It's also a place that's changing opinion about how smart | 0:43:10 | 0:43:14 | |
these animals actually are. | 0:43:14 | 0:43:15 | |
Take a look at this. | 0:43:15 | 0:43:17 | |
This video was taken here last summer. | 0:43:17 | 0:43:20 | |
It shows an experiment to test goat intelligence. | 0:43:20 | 0:43:23 | |
The animal has worked out how to get food out of a sealed box. | 0:43:23 | 0:43:28 | |
Doctor Elodie Briefer from Queen Mary University London | 0:43:28 | 0:43:32 | |
ran that test. She's running the same test again today. | 0:43:32 | 0:43:36 | |
And it looks like this lot know what's going on. | 0:43:36 | 0:43:39 | |
Now, Elodie, we saw in the film the goats operating | 0:43:39 | 0:43:44 | |
this piece of machinery. Explain exactly what you've designed here. | 0:43:44 | 0:43:48 | |
So we've designed a complicated, two-step process | 0:43:48 | 0:43:51 | |
where they have to pull that out | 0:43:51 | 0:43:54 | |
and then pull it up, and then the pasta comes. | 0:43:54 | 0:43:57 | |
So what's the point of testing again, six months later? | 0:43:57 | 0:44:00 | |
To see if they have the long-term memory of this task. | 0:44:00 | 0:44:03 | |
-So you're going to put the same goats through the test? -Yeah. | 0:44:03 | 0:44:06 | |
The goat we're after is called Willow. | 0:44:07 | 0:44:10 | |
It's been a few months since she did the test. | 0:44:10 | 0:44:12 | |
Will she still remember how to open the box? Let's find out. | 0:44:12 | 0:44:16 | |
-Here we go. -She's really motivated. | 0:44:18 | 0:44:21 | |
-Definitely motivated. Right. -Let's go... | 0:44:21 | 0:44:25 | |
Straight... Oh, my lord, look at that! | 0:44:25 | 0:44:27 | |
-Straight for it. -That's it. THEY LAUGH | 0:44:29 | 0:44:32 | |
'It's the speed with which Willow solved the puzzle | 0:44:32 | 0:44:36 | |
'that's evidence she remembered.' | 0:44:36 | 0:44:38 | |
So this proves they have a memory, proves they're very intelligent. | 0:44:38 | 0:44:42 | |
-Yeah, absolutely. -Look. | 0:44:42 | 0:44:45 | |
She will destroy the box if we leave. | 0:44:45 | 0:44:48 | |
-I think next we should try a crossword(!) -Yeah! | 0:44:48 | 0:44:51 | |
So why do we need to know how smart goats are? | 0:44:51 | 0:44:55 | |
It informs us in terms of at least being able to show people | 0:44:55 | 0:44:59 | |
that the animals show quite complex behaviours | 0:44:59 | 0:45:03 | |
and they are intelligent animals, so if you want to keep goats, | 0:45:03 | 0:45:06 | |
you should really give them the best possible welfare that you can. | 0:45:06 | 0:45:10 | |
A basic thing is goats should never be kept on their own, | 0:45:10 | 0:45:13 | |
they should always be kept in a group or at least a pair. | 0:45:13 | 0:45:17 | |
So showing how complicated their behaviours can be | 0:45:17 | 0:45:21 | |
-actually helps inform people. -And the handling and the treatment. | 0:45:21 | 0:45:24 | |
Yes, exactly. | 0:45:24 | 0:45:25 | |
It's something they pay heed to here at Buttercups. | 0:45:25 | 0:45:28 | |
All these animals are rescues and they get the best of attention. | 0:45:28 | 0:45:32 | |
-What are you up to, Gillian? -I'm leg-scratching Bobby. | 0:45:32 | 0:45:35 | |
Leg-scratching, is this an official duty? | 0:45:35 | 0:45:38 | |
Not exactly, no, but one that he likes and enjoys anyway! Don't you? | 0:45:38 | 0:45:43 | |
All right, can I have a go now? Thank you. | 0:45:43 | 0:45:45 | |
Oh. Ooh, right a bit, yeah, lovely. | 0:45:45 | 0:45:48 | |
Volunteers staff the sanctuary but there are regular visits | 0:45:48 | 0:45:51 | |
from the vet. Today he's got his dentist's hat on. | 0:45:51 | 0:45:56 | |
-Hiya, Heather. -Hiya. | 0:45:56 | 0:45:57 | |
It's like standing in line for the doctor, isn't it? | 0:45:57 | 0:45:59 | |
-Yes, trying to close his ears. -Aw, don't worry, it won't hurt! | 0:45:59 | 0:46:03 | |
-Look at all that stuff coming out of there. -The stuff comes out... | 0:46:05 | 0:46:08 | |
They don't mind that too much. And then I'll have a good look inside. | 0:46:08 | 0:46:12 | |
I can see a nasty point in there which I'm going to rasp off | 0:46:12 | 0:46:15 | |
with a little power tool. I don't know if the camera can get in there. | 0:46:15 | 0:46:18 | |
Have a look, Steve, get in here. Get in there! | 0:46:18 | 0:46:21 | |
Right at the back, can you see a sort of needle | 0:46:21 | 0:46:23 | |
sticking down from the upper jaw, the back teeth there? | 0:46:23 | 0:46:26 | |
-Yeah, I think so. -Yeah, there we go. -We'll just try and buzz that down. | 0:46:26 | 0:46:30 | |
-DRILL WHIRS -Wow! | 0:46:30 | 0:46:33 | |
That's not a good noise wherever you hear it. | 0:46:33 | 0:46:35 | |
-Poor Hattie's hiding. -Oh, look at this. | 0:46:35 | 0:46:38 | |
We've got Hattie, who's next in line, not looking forward to it! | 0:46:38 | 0:46:42 | |
Not looking forward to it. | 0:46:42 | 0:46:44 | |
'Buttercups has been going for over 20 years. | 0:46:44 | 0:46:47 | |
'Let's meet the man behind it.' How many have you got here now, Bob? | 0:46:47 | 0:46:50 | |
We've got about 140 in the sanctuary | 0:46:50 | 0:46:52 | |
and about another 95 in foster homes around the county. | 0:46:52 | 0:46:55 | |
We take them from as far afield as Cornwall and the Midlands and... | 0:46:55 | 0:47:00 | |
And what are the reasons that people abandon them? | 0:47:00 | 0:47:03 | |
So variable, I could tell you so many different forms of cruelty, | 0:47:03 | 0:47:07 | |
but also not only cruelty but where they've been abandoned | 0:47:07 | 0:47:10 | |
or people who of course can't manage them any more. | 0:47:10 | 0:47:14 | |
Now we know that goats go bonkers for food. | 0:47:14 | 0:47:16 | |
I hope Matt's prepared for a feeding frenzy. | 0:47:16 | 0:47:19 | |
-Hiya. -Hello, lovely. -How are you doing? -I'm very well. | 0:47:20 | 0:47:24 | |
-Have you missed me? -I have, yes. | 0:47:24 | 0:47:26 | |
Good day with the goats? Stay where you are, you don't need to move. | 0:47:26 | 0:47:29 | |
-I've got something for you. Bob? -Yes? | 0:47:29 | 0:47:31 | |
Um... | 0:47:31 | 0:47:33 | |
I just think that, you know, really... | 0:47:33 | 0:47:37 | |
-you should do a little job for me. -OK. | 0:47:37 | 0:47:39 | |
So if you can just help me out, cos I've been doing it all day. | 0:47:39 | 0:47:42 | |
This is Bob. Here you go, big boy. So, what I need you to do... | 0:47:42 | 0:47:46 | |
-I'm sensing a stitch-up. -I'm tired! | 0:47:46 | 0:47:48 | |
I've been doing this all day, I'm exhausted. | 0:47:48 | 0:47:50 | |
It's been goats, goats and more goats. | 0:47:50 | 0:47:51 | |
Go on, sprinkle away and I'll tell you when to stop. | 0:47:51 | 0:47:54 | |
-Am I just having to sprinkle, yeah? -Over there and head to the... | 0:47:54 | 0:47:57 | |
-Where they can see it. Have fun. -Yep. Not too much, not too much. | 0:47:57 | 0:48:02 | |
-One, two, three... -Come on then! -Come on then! Come on then! | 0:48:02 | 0:48:05 | |
Come on then! Come on then! Go, go, go, go! | 0:48:05 | 0:48:09 | |
THEY LAUGH | 0:48:09 | 0:48:11 | |
What a beautiful sight! | 0:48:11 | 0:48:13 | |
Come on then, girls. Get that down your chops! | 0:48:13 | 0:48:16 | |
Girls and boys! | 0:48:16 | 0:48:17 | |
In a few moments, you can find out | 0:48:27 | 0:48:29 | |
how my crusade to champion British wool turned out. | 0:48:29 | 0:48:32 | |
But first, let's go to the Countryfile weather forecast | 0:48:32 | 0:48:35 | |
for the week ahead. | 0:48:35 | 0:48:36 | |
. | 0:50:50 | 0:50:57 | |
In this edition of Countryfile, | 0:51:17 | 0:51:18 | |
we're looking back at some favourite farm visits | 0:51:18 | 0:51:21 | |
and celebrating how the livestock we farm has shaped our countryside. | 0:51:21 | 0:51:25 | |
Hello, lovely. | 0:51:25 | 0:51:27 | |
I have about 1,500 sheep on my farm, and back in 2010 I went on a crusade. | 0:51:31 | 0:51:36 | |
I wanted to help breathe new life into the British wool industry. | 0:51:36 | 0:51:40 | |
I've got an array of different breeds on my farm, | 0:51:45 | 0:51:48 | |
therefore all sorts of different wool types, | 0:51:48 | 0:51:51 | |
and over the last few years I've been getting on average | 0:51:51 | 0:51:53 | |
about £1.50 a fleece, which doesn't even cover the cost of shearing. | 0:51:53 | 0:51:57 | |
I find it absolutely infuriating. | 0:52:00 | 0:52:03 | |
I've always been concerned about the value of British wool to our farmers. | 0:52:03 | 0:52:07 | |
I've been on a mission to find out why we don't make more of our wool. | 0:52:09 | 0:52:12 | |
I just can't imagine why it isn't just getting snapped up | 0:52:12 | 0:52:17 | |
to make fantastic clothing. | 0:52:17 | 0:52:19 | |
So, I left the serene surrounds of the Cotswold Hills | 0:52:20 | 0:52:23 | |
for the hustle and bustle of the big city. | 0:52:23 | 0:52:25 | |
The idea - to make a suit from British wool. | 0:52:25 | 0:52:28 | |
And today my crusade comes to a woolly climax. | 0:52:29 | 0:52:32 | |
And Patrick has arrived with my new suit. | 0:52:35 | 0:52:37 | |
-Patrick. -Good morning, Adam. | 0:52:37 | 0:52:40 | |
-How are you? -Very well indeed. -Lovely to see you. | 0:52:40 | 0:52:42 | |
-Well, lovely to be here. -I'm sorry about the muddy farmyard. | 0:52:42 | 0:52:45 | |
Well, it's a little different to the usual Savile Row delivery, | 0:52:45 | 0:52:47 | |
but it's a pleasure to be here. | 0:52:47 | 0:52:49 | |
I've got a changing room in here, something you're quite used to. | 0:52:49 | 0:52:52 | |
I thought we'd get into one of our stables here. | 0:52:52 | 0:52:55 | |
-What do you reckon? -Fabulous! | 0:52:56 | 0:52:58 | |
HE LAUGHS | 0:52:58 | 0:52:59 | |
And the chickens are here to help tie your tie, are they? | 0:52:59 | 0:53:02 | |
They are, yeah. | 0:53:02 | 0:53:03 | |
I'm really looking forward to putting it on. | 0:53:03 | 0:53:06 | |
So, if you'll excuse me... | 0:53:06 | 0:53:08 | |
Now for the second piece, the jacket. | 0:53:20 | 0:53:22 | |
Wow, look at that. | 0:53:26 | 0:53:28 | |
-That is lovely. -Fantastic. | 0:53:28 | 0:53:30 | |
-What do you think? -Really fantastic. | 0:53:30 | 0:53:32 | |
It's a very, very handsome-looking cloth. | 0:53:32 | 0:53:34 | |
I mean, I think the colour's fantastic, it looks light, | 0:53:34 | 0:53:37 | |
I think people have this perception of British cloths being very heavy, but... | 0:53:37 | 0:53:43 | |
It's smooth, it's soft, it's comfortable, I really like it. | 0:53:43 | 0:53:45 | |
-You're a new man. -I am, I'm very proud of that, thank you so much. | 0:53:45 | 0:53:49 | |
You're the smartest farmer in Gloucestershire. | 0:53:49 | 0:53:51 | |
What we're going to do now is show it off. | 0:53:51 | 0:53:53 | |
Let's go. | 0:53:53 | 0:53:55 | |
Oh, look out, ducks. | 0:53:56 | 0:53:58 | |
And where better to do that than my local town of Stow-on-the-Wold. | 0:53:59 | 0:54:03 | |
This place was built on the wool trade. | 0:54:03 | 0:54:06 | |
Hundreds of years ago, as many as 20,000 sheep would have been | 0:54:06 | 0:54:08 | |
brought to market here from all over the Cotswolds. | 0:54:08 | 0:54:12 | |
I've invited everyone involved in the process of making the suit. | 0:54:12 | 0:54:15 | |
-What do you reckon? -That's great. | 0:54:18 | 0:54:20 | |
Well, everybody's done a wonderful job. | 0:54:20 | 0:54:23 | |
-What was the wool like to work with? -It was easy. | 0:54:23 | 0:54:25 | |
To be honest, it was good. It ran very smoothly through. | 0:54:25 | 0:54:29 | |
-And making the cloth? -They loved it, they all loved making it. | 0:54:29 | 0:54:32 | |
It took a long time going through the mill, but it's fabulous. | 0:54:32 | 0:54:35 | |
It's a beautiful colour, isn't it? | 0:54:35 | 0:54:36 | |
Yeah, I mean, it's testament to what can be done | 0:54:36 | 0:54:39 | |
when you get great British product and some great British craftspeople | 0:54:39 | 0:54:42 | |
and get them all together. | 0:54:42 | 0:54:44 | |
I think it's a fabulous advertisement for the best of British cloth. | 0:54:44 | 0:54:48 | |
Well, I reckon it's fit for the catwalks of Milan or Paris. | 0:54:48 | 0:54:52 | |
And even the local paparazzi are out in force, but not just to catch | 0:54:52 | 0:54:55 | |
a glimpse of my suit, they're here to see the real stars of the show - | 0:54:55 | 0:55:00 | |
my sheep, who I've brought along in honour of days gone by. | 0:55:00 | 0:55:05 | |
Supermodels of British wool. | 0:55:05 | 0:55:07 | |
Well, what could be better? | 0:55:16 | 0:55:18 | |
A farmer, a spinner, a weaver and a tailor walking sheep | 0:55:18 | 0:55:21 | |
through Stow-on-the-Wold to champion British wool. | 0:55:21 | 0:55:24 | |
But not all the sheep are interested in going for a walk. | 0:55:29 | 0:55:33 | |
This has been a wonderful crusade for me to champion, | 0:55:41 | 0:55:44 | |
and I can really feel the adrenaline running through me now | 0:55:44 | 0:55:46 | |
thinking we've achieved something. | 0:55:46 | 0:55:48 | |
We've got a wonderful suit made from British wool | 0:55:48 | 0:55:51 | |
from these fantastic animals, and I really hope it makes a difference | 0:55:51 | 0:55:56 | |
and more people will buy products made from our wool. | 0:55:56 | 0:56:00 | |
Come on then. | 0:56:20 | 0:56:22 | |
Well, here it is, and thankfully it still fits. | 0:56:24 | 0:56:27 | |
And not only that, the price of wool has gone up significantly | 0:56:27 | 0:56:30 | |
over the last few months, which is great news for the British sheep farmer. | 0:56:30 | 0:56:33 | |
Well, that's it from Countryfile tonight, | 0:56:33 | 0:56:37 | |
but there's more tomorrow when Matt, Julia, Ellie, John and I | 0:56:37 | 0:56:39 | |
head to the Norfolk coast for some fun at the seaside. | 0:56:39 | 0:56:43 | |
I hope you can join us then. Bye-bye. | 0:56:44 | 0:56:46 | |
Subtitles by Red Bee Media Ltd | 0:56:48 | 0:56:51 |