0:00:29 > 0:00:33In a quiet corner of the Cornish countryside,
0:00:33 > 0:00:37preparations are underway for a gathering quite unlike any other.
0:00:38 > 0:00:41Because here at Nancarrow Farm, the race is on
0:00:41 > 0:00:44to prepare a huge feast for 1,000 people,
0:00:44 > 0:00:47while making sure that nothing goes to waste.
0:00:48 > 0:00:50Margherita is on the trail of
0:00:50 > 0:00:54disappearing words that describe nature.
0:00:54 > 0:00:57The lark singing melodies at dawn.
0:00:57 > 0:01:00The old willow tree swaying in the wind.
0:01:02 > 0:01:06Tom is looking at controversial plans to protect livestock
0:01:06 > 0:01:10by restricting our right to roam freely in the countryside.
0:01:10 > 0:01:12I would say that there are dogs loose in these sheep...
0:01:13 > 0:01:15..nearly weekly.
0:01:16 > 0:01:20And Adam is looking at a crop that is making big inroads
0:01:20 > 0:01:22into British agriculture.
0:01:22 > 0:01:25What sort of acreage are we talking about in the UK, how has it changed?
0:01:25 > 0:01:29Three years ago, we perhaps only had 200 acres.
0:01:29 > 0:01:31This year, we've got 5,000 acres.
0:01:53 > 0:01:56Cornwall's countryside is steeped in history.
0:01:56 > 0:02:01The ruins of tin mines remind us of its industrial past.
0:02:01 > 0:02:03But it's farming that shapes the landscape now.
0:02:04 > 0:02:06And that's because of the weather.
0:02:06 > 0:02:10Even on this autumn day, it's lovely and mild.
0:02:10 > 0:02:14This county is ideal for growing produce and grazing animals
0:02:14 > 0:02:16for most of the year.
0:02:18 > 0:02:21I'm in the middle of the county
0:02:21 > 0:02:23at a farm just six miles north of Truro.
0:02:26 > 0:02:30Generations of Cornish farmers have made their living on this land.
0:02:30 > 0:02:33But it's becoming more and more difficult
0:02:33 > 0:02:35for small family farms to survive.
0:02:37 > 0:02:39During my time on Countryfile,
0:02:39 > 0:02:42I've reported on many novel diversification ideas,
0:02:42 > 0:02:45but this place has come up with something I've never seen before.
0:02:48 > 0:02:52They put on big feasts... and I mean big.
0:02:55 > 0:02:59Nancarrow Farm has been in the same family for nine generations.
0:03:01 > 0:03:03Pete Mewton has lived here all his life
0:03:03 > 0:03:06but son-in-law Steve Chamberlain is a newcomer.
0:03:06 > 0:03:09He moved to the farm six years ago from near London
0:03:09 > 0:03:12and brought plenty of bold ideas with him.
0:03:14 > 0:03:16So, Steve, when you first got here,
0:03:16 > 0:03:19did you realise that things had to be done to bring in extra capital?
0:03:19 > 0:03:22Yeah, definitely. We did the farmers' markets.
0:03:22 > 0:03:23Pete's done that for 18 years
0:03:23 > 0:03:27and we continued that and we tried different ways of adding value.
0:03:27 > 0:03:30We renovated these barns and really tried to create a bit of a hub
0:03:30 > 0:03:32where people could come together
0:03:32 > 0:03:35and really value what we produce day in, day out.
0:03:35 > 0:03:38It does prove a nice backdrop and, luckily for us,
0:03:38 > 0:03:40it's been successful.
0:03:40 > 0:03:43Pete, what was your reaction when this city-slicker
0:03:43 > 0:03:46arrived on the farm and started putting forward new ideas?
0:03:46 > 0:03:48I love having my grandchildren being brought up here,
0:03:48 > 0:03:50as my daughters were.
0:03:50 > 0:03:53How it is now is quite different from when I took over with my dad.
0:03:53 > 0:03:55For them to want to carry it on
0:03:55 > 0:03:59in this totally modern environmental way, I was delighted,
0:03:59 > 0:04:02I was delighted that they wanted to come home and take on the farm.
0:04:02 > 0:04:06Steve's background in marketing proved useful
0:04:06 > 0:04:10when it came to cooking up the farm's biggest venture yet,
0:04:10 > 0:04:12a feast unlike any other -
0:04:12 > 0:04:17a four-day festival for charity they're calling 1,000 Mouths.
0:04:17 > 0:04:20So, what's it all about? What gave you the idea, Steve,
0:04:20 > 0:04:22this feast for 1,000 mouths?
0:04:22 > 0:04:24Well, we do feasts throughout the year,
0:04:24 > 0:04:27but this event is a much bigger festival,
0:04:27 > 0:04:30where we've taken one bullock and we're trying to feed 1,000 people
0:04:30 > 0:04:33and the message really is about eating sustainably
0:04:33 > 0:04:35and to do something for charity
0:04:35 > 0:04:38and bring some real positivity into the world of beef.
0:04:41 > 0:04:44All over the farm, last-minute preparations
0:04:44 > 0:04:46for tonight's feast are underway.
0:04:48 > 0:04:52The man in the hot seat is resident chef Jack Bristow.
0:04:52 > 0:04:56It's his job to make sure that every last ounce of meat gets cooked
0:04:56 > 0:05:00from just one Red Devon bullock.
0:05:00 > 0:05:03Hello, Jack. Well, this is quite a challenge you've set yourselves,
0:05:03 > 0:05:05- isn't it? Are you going to pull it off?- Yeah,
0:05:05 > 0:05:08it's a big challenge but we're confident that we're going to feed
0:05:08 > 0:05:101,000 mouths from one bullock.
0:05:10 > 0:05:13And we're going to do it in a way that will hopefully educate people
0:05:13 > 0:05:15and they'll see cuts they've seen before,
0:05:15 > 0:05:16cuts they haven't seen so much.
0:05:16 > 0:05:19You know, it's not all about those big popular prime cuts
0:05:19 > 0:05:22and they can actually get better cuts for less money.
0:05:22 > 0:05:25Well, there's a big chunk of beef that everybody knows.
0:05:25 > 0:05:27Yeah, so your classic rib of beef on the bone.
0:05:27 > 0:05:29So if you were to cook this for a Sunday dinner,
0:05:29 > 0:05:31you'd cook the whole thing as it is.
0:05:31 > 0:05:32So there's less wastage.
0:05:32 > 0:05:34If you were to take this to a steak,
0:05:34 > 0:05:36you would literally just cut out the eye of the meat.
0:05:36 > 0:05:39And then all of this is going into waste, OK?
0:05:39 > 0:05:41But that's what makes them so expensive.
0:05:41 > 0:05:44So is it possible to get a cheaper steak?
0:05:44 > 0:05:47Yeah, there's a lot of hidden steaks in the animal.
0:05:47 > 0:05:49This is called the spider steak or the oyster steak.
0:05:49 > 0:05:52It's well-known, as well, it's called a butcher's steak.
0:05:52 > 0:05:54The reason it's called a butcher's steak is because
0:05:54 > 0:05:56this is what the butcher takes home.
0:05:56 > 0:05:58- He thinks that's the best bit, does he?- He does and so do I.
0:05:58 > 0:06:00So how much would that cost?
0:06:00 > 0:06:02This, you are looking at probably a couple of pounds.
0:06:02 > 0:06:05Because if the butcher's not taking this home, this will go into mince.
0:06:05 > 0:06:07So this is the skirt steak.
0:06:07 > 0:06:09So there's two of these on the animal...
0:06:09 > 0:06:11Unusual cuts like this will help ensure
0:06:11 > 0:06:14that nothing from the bullock goes to waste.
0:06:14 > 0:06:16Well, let's just talk about you for a moment, Jack,
0:06:16 > 0:06:20because you are in the unusual position of being a chef
0:06:20 > 0:06:24right here on a farm. Has that changed your attitude towards the job?
0:06:24 > 0:06:28When you have to walk past all your ingredients and the animals daily,
0:06:28 > 0:06:30and you seem them grow up,
0:06:30 > 0:06:32I think your respect levels just grow immensely.
0:06:32 > 0:06:35The farmer's done their job to the best of their ability,
0:06:35 > 0:06:37the butcher's done their job to the best of their ability
0:06:37 > 0:06:40and then, as a chef, you need to continue that.
0:06:40 > 0:06:41So it's celebrating the whole animal.
0:06:44 > 0:06:49And later, we'll be there as the big feast gets underway.
0:06:53 > 0:06:56Now, after a big meal, there's nothing better than a good walk.
0:06:56 > 0:07:00But access to our countryside may be about to change.
0:07:00 > 0:07:02Here's Tom. And his report contains pictures
0:07:02 > 0:07:05which some viewers might find upsetting.
0:07:12 > 0:07:13This is sheep country.
0:07:15 > 0:07:18The rolling meadows perfect for a leisurely stroll.
0:07:18 > 0:07:20- Morning.- Morning.
0:07:20 > 0:07:24A great place to rear livestock, you might think.
0:07:24 > 0:07:26But here, and across Britain,
0:07:26 > 0:07:30there is a rising tide of violence against farm animals,
0:07:30 > 0:07:33all carried out by man's best friend.
0:07:34 > 0:07:38116 sheep have been found dead on a farm near Chichester,
0:07:38 > 0:07:40in what Sussex police have described
0:07:40 > 0:07:43as Britain's worst-ever sheep attack.
0:07:43 > 0:07:45Police say they're almost 100% certain
0:07:45 > 0:07:47the deaths were caused by dogs.
0:07:47 > 0:07:50Should farmers be allowed to shoot dogs which worry their sheep?
0:07:50 > 0:07:53Well, the National Trust says there's a growing problem with dogs
0:07:53 > 0:07:56killing livestock along the coastal path in South Devon.
0:07:56 > 0:08:00One farmer says the situation is so bad that he'll shoot the next dog
0:08:00 > 0:08:01he sees worrying his flock.
0:08:01 > 0:08:05There's been a call for an overhaul of laws which protect livestock.
0:08:05 > 0:08:08It follows an increase in incidents involving dogs.
0:08:08 > 0:08:11In North Wales alone, there have been more than 500 attacks
0:08:11 > 0:08:13in the last four years.
0:08:14 > 0:08:19Livestock and dogs - it's an old problem and an emotional one.
0:08:19 > 0:08:22The statistics are appalling.
0:08:22 > 0:08:26Another 15,000 sheep have been killed by dogs on British farms
0:08:26 > 0:08:30since I last covered this in February last year.
0:08:30 > 0:08:32And that doesn't include attacks on cattle.
0:08:32 > 0:08:36Lots of you get in touch with Countryfile about this.
0:08:36 > 0:08:37And who can blame you?
0:08:37 > 0:08:41Out-of-control pets attacking sheep and cattle,
0:08:41 > 0:08:45cost farmers an estimated £1.4 million last year.
0:08:54 > 0:08:56These aren't just isolated incidents,
0:08:56 > 0:09:00as Lancashire farmer Robert Pennington knows to his cost.
0:09:02 > 0:09:04How often is this happening?
0:09:05 > 0:09:08I would say there is dogs loose in these sheep...
0:09:08 > 0:09:10..nearly weekly.
0:09:10 > 0:09:12How often do we find them injured?
0:09:14 > 0:09:17At least an injured sheep every month.
0:09:17 > 0:09:20- At least.- As I understand it, you know, dogs can kill them
0:09:20 > 0:09:22by actually attacking them and ripping their throats,
0:09:22 > 0:09:24but also they can die from shock and stress.
0:09:24 > 0:09:29Stress. Especially when they are heavy in lamb and we end up with
0:09:29 > 0:09:31dead lambs and dead sheep.
0:09:31 > 0:09:35It's horrendous. These are predominantly people
0:09:35 > 0:09:39that don't understand that their little pet dog
0:09:39 > 0:09:42has instincts that are so basic,
0:09:42 > 0:09:45it's to chase and hunt.
0:09:45 > 0:09:48It's not the dog's fault.
0:09:48 > 0:09:52The only person responsible is the person that let it off the lead.
0:09:52 > 0:09:56We get threats for asking people to be putting their dogs on a lead
0:09:56 > 0:09:57because they're among sheep.
0:09:57 > 0:10:01- Really, they actually threaten to... - Yes.- ..to hit you or whatever?- Yes.
0:10:01 > 0:10:04Yes, if you don't go away and mind your own business,
0:10:04 > 0:10:05we'll give you a good hiding.
0:10:05 > 0:10:08This is one of the threats that we get on a regular basis.
0:10:08 > 0:10:09Nevertheless, you as a farmer,
0:10:09 > 0:10:12you do have the right to shoot a dog that's worrying sheep.
0:10:12 > 0:10:15Have you sometimes had to shoot the dog?
0:10:15 > 0:10:18I don't want to shoot anybody's dog.
0:10:18 > 0:10:21- Of course not. - It's the last thing to do.
0:10:21 > 0:10:23It only causes more problems.
0:10:23 > 0:10:26- Mm.- And more aggravation.
0:10:26 > 0:10:30But as a last resort, if I can't stop the dog attacking the sheep,
0:10:30 > 0:10:32I have no option.
0:10:36 > 0:10:37In the most recent attack,
0:10:37 > 0:10:41three terrified sheep knocked a wall down to get away.
0:10:41 > 0:10:46One was already nursing a horrific injury from a previous attack.
0:10:46 > 0:10:49They've been missing for four days. But then...
0:10:49 > 0:10:52Robert's just had a call saying they've found this sheep
0:10:52 > 0:10:55that's been missing, he thinks it was chased earlier,
0:10:55 > 0:10:57so we're going to go and see what state she's in.
0:11:05 > 0:11:09The sheep, with its neck wound still evident, is in a nearby copse.
0:11:09 > 0:11:11No sign of the other two.
0:11:12 > 0:11:16Yeah, she's there. Now, if we can quietly go to her,
0:11:16 > 0:11:20just try and keep in front of her, we won't spook her.
0:11:20 > 0:11:22How are you feeling as you approach?
0:11:23 > 0:11:25Apprehensive.
0:11:25 > 0:11:28But I'm very glad to see her on her feet and trying to eat.
0:11:31 > 0:11:32Come this way.
0:11:32 > 0:11:36But as Robert and I get near to the injured sheep,
0:11:36 > 0:11:38there's an unwelcome interruption.
0:11:42 > 0:11:45Just as we were filming, some of the sheep behind us here,
0:11:45 > 0:11:48they disappeared, and then we saw a lady walking through
0:11:48 > 0:11:52with a dog off the lead. And she walked down there and,
0:11:52 > 0:11:55you may have heard in the distance, Roger, Robert's colleague,
0:11:55 > 0:11:57telling her she had to get it on the lead
0:11:57 > 0:11:59and only then did she actually do it.
0:12:01 > 0:12:04- She's going to go into hiding again. - That's what they do when they're...
0:12:04 > 0:12:07- Well...- traumatised and injured, is it?- Yes.
0:12:11 > 0:12:13Dog attacks on livestock are on the increase
0:12:13 > 0:12:16and our footpaths bring dog walkers into contact
0:12:16 > 0:12:18with these animals all too often.
0:12:18 > 0:12:21Now the problem's getting national attention.
0:12:21 > 0:12:23And MPs are currently discussing
0:12:23 > 0:12:26a new package of animal welfare measures
0:12:26 > 0:12:29that could become law. Hoping to influence them
0:12:29 > 0:12:32is the Country Land and Business Association.
0:12:32 > 0:12:35Their legal adviser, Andrew Gillett,
0:12:35 > 0:12:37is proposing a simple-sounding solution.
0:12:39 > 0:12:42We'd like to see an ability to be able to temporarily divert
0:12:42 > 0:12:45public rights of way, including footpaths and bridleways,
0:12:45 > 0:12:47where there is livestock in the area.
0:12:47 > 0:12:50So, in essence, all you're going to be doing is turning up,
0:12:50 > 0:12:52you'd find a different area that you could explore,
0:12:52 > 0:12:54different area of the countryside,
0:12:54 > 0:12:56and it would only be a short area, as well.
0:12:56 > 0:12:59And when you say temporary, what does that mean?
0:12:59 > 0:13:03Well, looking at a 40-day period in any 90-day period,
0:13:03 > 0:13:06but there would also be a power to extend that
0:13:06 > 0:13:08if the parish council agreed.
0:13:08 > 0:13:11But isn't there nonetheless a principle here that gives me, you know,
0:13:11 > 0:13:14the right to roam on these footpaths, particularly,
0:13:14 > 0:13:17and you're letting farmers take that power away?
0:13:17 > 0:13:21Well, it all comes down to a point of view of priorities.
0:13:21 > 0:13:23What do you see as proportionate?
0:13:23 > 0:13:27And you're looking at issues were sheep are being mauled to death
0:13:27 > 0:13:28on a regular basis by dogs,
0:13:28 > 0:13:31you've got dogs who are potentially being shot by farmers
0:13:31 > 0:13:32because they are doing it,
0:13:32 > 0:13:35and all of that could be solved by a little bit of flexibility.
0:13:35 > 0:13:39I don't own a dog, it doesn't fit with my lifestyle,
0:13:39 > 0:13:43yet you're going to close footpaths to me, who doesn't walk with a dog.
0:13:43 > 0:13:47You would be absolutely right if we were talking about a closure,
0:13:47 > 0:13:51but this relates to temporary and minor diversion, where you would
0:13:51 > 0:13:55only be looking at maybe diverting from the centre to the edge
0:13:55 > 0:13:59of a cross-field path or looking at diverting around a field or two.
0:13:59 > 0:14:00This really is quite minor.
0:14:04 > 0:14:08Closing down public rights of way is a big suggestion,
0:14:08 > 0:14:10and not everyone is happy about that step.
0:14:10 > 0:14:12And later on, I'll be finding out why.
0:14:22 > 0:14:25Nature has made a rich contribution to our language.
0:14:25 > 0:14:30Thousands of words exist to describe our wild world,
0:14:30 > 0:14:33taming it for our tongues and pages.
0:14:35 > 0:14:39For most of us, the seed is sown in childhood.
0:14:39 > 0:14:42Starling, a songbird with iridescent feathers.
0:14:44 > 0:14:47Lavender, a small shrub used in perfumes and medicine.
0:14:49 > 0:14:52Fern, a flowerless plant which has feathery fronds.
0:14:54 > 0:14:58Lark, a small ground-dwelling songbird that sings on the wing.
0:14:59 > 0:15:01But nature words are in danger
0:15:01 > 0:15:03of disappearing from the mouths of children.
0:15:04 > 0:15:08There is a rising tide of concern amongst writers, who have picked up
0:15:08 > 0:15:11on the dozens of food and wildlife words
0:15:11 > 0:15:14that have been culled from junior dictionaries,
0:15:14 > 0:15:17deemed to no longer be relevant to children's lives.
0:15:18 > 0:15:22Future generations could grow up without words like willow,
0:15:22 > 0:15:24wren and rhubarb.
0:15:24 > 0:15:27But lost words are just the beginning.
0:15:27 > 0:15:30For many, they're a sign that we are losing touch with nature
0:15:30 > 0:15:34and the natural world and that has a knock-on effect on health
0:15:34 > 0:15:36as well as conservation.
0:15:36 > 0:15:40Laurence Rose has 30 years' experience at the RSPB.
0:15:40 > 0:15:44He is also a writer who is troubled by the downgrading of nature
0:15:44 > 0:15:45in the lives of young people.
0:15:46 > 0:15:50- Laurence.- Hi, hello, good to see you.- Good to see you.
0:15:50 > 0:15:54So what prompted this concern about nature words disappearing?
0:15:54 > 0:15:56Well, it's a symptom, really, of the fact
0:15:56 > 0:15:59that children are less connected to nature than ever before.
0:15:59 > 0:16:00Something we've always known,
0:16:00 > 0:16:04but it's just something that really brings it into sharp focus.
0:16:04 > 0:16:06And this isn't just a concern about words disappearing
0:16:06 > 0:16:09from a spelling test, it's bigger than that for you.
0:16:09 > 0:16:12It's much bigger than that, children need to get out
0:16:12 > 0:16:16and we know that their physical wellbeing, their mental wellbeing,
0:16:16 > 0:16:19can be optimised by having too much time indoors,
0:16:19 > 0:16:23so getting outside, exploring nature, making discoveries,
0:16:23 > 0:16:27and then sharing that with their friends and family
0:16:27 > 0:16:29and social media is really, I think,
0:16:29 > 0:16:33a recipe for a much-improved childhood.
0:16:33 > 0:16:35And what does this mean for nature?
0:16:35 > 0:16:39Well, we need to be developing the next generation of conservationists,
0:16:39 > 0:16:42the next generation of teachers, the next generation of parents,
0:16:42 > 0:16:47and if those kids don't grow up with a love of nature,
0:16:47 > 0:16:51even the ability to name and describe nature,
0:16:51 > 0:16:55then they are not going to care for it, they are not going to be
0:16:55 > 0:16:58the people that we can hand over responsibility to.
0:16:58 > 0:17:01So that's, I think, a long-term problem
0:17:01 > 0:17:03that conservation is going to have to face up to,
0:17:03 > 0:17:06if we can't turn this situation around.
0:17:16 > 0:17:20But wild words aren't going without a fight.
0:17:20 > 0:17:23Dozens of writers and naturalists have expressed concern
0:17:23 > 0:17:26about their loss and are determined to do something about it.
0:17:27 > 0:17:31North Cornwall Book Festival is the perfect rural setting
0:17:31 > 0:17:34for writer Chrissie Gittins, who aims to use poetry
0:17:34 > 0:17:37to rekindle children's interest in the countryside.
0:17:37 > 0:17:41- Chrissie, great to see you. - Hello. Lovely to meet you.
0:17:41 > 0:17:45Why did you think it's so important to keep words about nature alive?
0:17:45 > 0:17:49When we're very little, we learn to name animals and plants and trees,
0:17:49 > 0:17:52and if a child then goes to the dictionary
0:17:52 > 0:17:54for the spelling of the word or the meaning of a word
0:17:54 > 0:17:57and they find that those words aren't there,
0:17:57 > 0:18:00what are they to suppose - that they aren't important any more?
0:18:00 > 0:18:05So I decided to take 40 words connected with countryside
0:18:05 > 0:18:08and nature and write poems about them.
0:18:10 > 0:18:13And here at the festival, she is encouraging children
0:18:13 > 0:18:14to do the same...
0:18:14 > 0:18:16Welcome!
0:18:17 > 0:18:21..writing their own poems inspired by time outdoors.
0:18:21 > 0:18:26I wonder if anybody can tell me something that they have seen
0:18:26 > 0:18:28that they really like. Olivia?
0:18:28 > 0:18:31Um, the waves crashing on the beach.
0:18:31 > 0:18:33Absolutely. The waves crashing on the beach.
0:18:35 > 0:18:37BIRDSONG
0:18:37 > 0:18:39Does anybody know what kind of bird that is?
0:18:39 > 0:18:41- Sparrow?- It could be a sparrow,
0:18:41 > 0:18:44but it's something else beginning with L.
0:18:44 > 0:18:46- A lark.- Wonderful.
0:18:46 > 0:18:51You could have the larks tweeting at dawn.
0:18:51 > 0:18:56- Another one.- The big green trees swaying in the wind.
0:18:56 > 0:18:59I wonder if you know the names of any big trees?
0:18:59 > 0:19:01Beech tree?
0:19:01 > 0:19:03- Beech tree.- Oak trees.
0:19:03 > 0:19:05- Willow.- Willow.
0:19:05 > 0:19:08The big willow tree swaying in the wind.
0:19:11 > 0:19:14Well, a little bit of time out under the Cornish sky has soon got
0:19:14 > 0:19:17the nature words flowing thick and fast from the children.
0:19:17 > 0:19:19And me, too.
0:19:19 > 0:19:23The roses next to the lavender in my fabulous garden.
0:19:23 > 0:19:26- Majestic garden.- Majestic, oh, wow.
0:19:26 > 0:19:28There we go. Looking good.
0:19:28 > 0:19:30LAUGHTER
0:19:30 > 0:19:35So that's finished off our poem and let's have a read of what we've got.
0:19:35 > 0:19:39The larks singing melodies at dawn
0:19:39 > 0:19:42The cold wind thrashing my ears
0:19:42 > 0:19:44The old willow trees swaying...
0:19:44 > 0:19:49So there is hope for wild words and a new generation of nature lovers.
0:19:49 > 0:19:52But it's time spent outdoors that will be the critical thing,
0:19:52 > 0:19:56making the effort to get young people inspired by
0:19:56 > 0:19:57and immersed in nature.
0:19:57 > 0:20:01Absolutely fabulous, thank you so much for your contributions.
0:20:01 > 0:20:03Let's give ourselves a clap.
0:20:14 > 0:20:19The Cornish landscape has been an inspiration to writers and artists
0:20:19 > 0:20:20since time immemorial.
0:20:23 > 0:20:26But, for one local artist, it goes much deeper.
0:20:35 > 0:20:39I'm David Hosking and I am a Cornish landscape painter.
0:20:39 > 0:20:42I work and live in Porthleven,
0:20:42 > 0:20:44and welcome to my studio.
0:20:49 > 0:20:53I love the Cornish landscape, and all my painting, really,
0:20:53 > 0:20:56is an interpretation of that.
0:21:01 > 0:21:03What inspired me to be a landscape artist?
0:21:03 > 0:21:06I think, really, I was born in Cornwall
0:21:06 > 0:21:10and I've lived in the middle of the countryside all the time
0:21:10 > 0:21:11and I think it's sort of...
0:21:11 > 0:21:14It became part of my soul from the very beginning.
0:21:17 > 0:21:20Then, when we moved to Garlidna Farm,
0:21:20 > 0:21:25it became even more exciting because I found that my main inspiration
0:21:25 > 0:21:27was the moorlands
0:21:27 > 0:21:29and all the old mine buildings
0:21:29 > 0:21:34and the landscape was really exciting for a growing lad.
0:21:46 > 0:21:50This is an amazing, amazing engine house, it is a perfect example.
0:21:50 > 0:21:52I love working these into my art
0:21:52 > 0:21:55because they've got such an immense size
0:21:55 > 0:21:57and such a sense of history.
0:22:00 > 0:22:02All the years I used to catch the bus,
0:22:02 > 0:22:04I was waiting just outside here,
0:22:04 > 0:22:07I've never before been so close to this engine house
0:22:07 > 0:22:09and it's absolutely beautiful.
0:22:15 > 0:22:18This is one of my favourite places to paint.
0:22:18 > 0:22:20Obviously, I live in Porthleven
0:22:20 > 0:22:23and I do lots of painting of Porthleven.
0:22:24 > 0:22:30It's a perfect location for me because it's got all the boats
0:22:30 > 0:22:32and the iconic clock tower.
0:22:32 > 0:22:36The most exciting thing for me as a painter about the harbour
0:22:36 > 0:22:38is the shapes of the boats.
0:22:38 > 0:22:41I love the shapes of the boats and I play with that a lot.
0:22:41 > 0:22:44Cos I think each boat has got its own personality.
0:22:44 > 0:22:47And I love the play of light on the wet sand
0:22:47 > 0:22:50and that can make very dramatic effects in a painting.
0:22:53 > 0:22:58Divided sky technique that I use, or process that I use,
0:22:58 > 0:23:03started one day - I was very struck how quickly the sky was changing
0:23:03 > 0:23:06and the weather was changing and I thought it would be amazing
0:23:06 > 0:23:10just to be able to reproduce this in a painting.
0:23:10 > 0:23:14Then, when I was actually working on a painting, I realised I could
0:23:14 > 0:23:18use the verticals of the masts of the boat as divisions in the sky.
0:23:21 > 0:23:23I'm very interested in the concept of time
0:23:23 > 0:23:27and I thought to be able to actually have different periods of time
0:23:27 > 0:23:30within one painting would be a very exciting thing to do
0:23:30 > 0:23:34and I have tended to do it almost in every painting ever since.
0:23:37 > 0:23:41When I start a painting, I can never tell exactly what's going to happen,
0:23:41 > 0:23:43it's like starting a journey.
0:23:46 > 0:23:49Some journeys, though, are well known.
0:23:49 > 0:23:53David is returning to Garlidna Farm, his childhood home,
0:23:53 > 0:23:57looking for inspiration for a new exhibition.
0:23:58 > 0:24:02Going back to Garlidna, to me, is very exciting,
0:24:02 > 0:24:06I haven't been through the gates for 45 years.
0:24:06 > 0:24:09I am a bit nervous about it, to be truthful with you,
0:24:09 > 0:24:12because I'm not quite sure how I'll feel when I get there.
0:24:19 > 0:24:23It's changed very much, but there are also lots of similarities.
0:24:23 > 0:24:26The windows are the same size,
0:24:26 > 0:24:30and that window there was my bedroom all the time I lived at Garlidna,
0:24:30 > 0:24:33I can almost see myself looking out in 1957 and it's sort of...
0:24:33 > 0:24:37That's really scary, that is.
0:24:40 > 0:24:44I hadn't expected it to be quite so nerve-racking as it is
0:24:44 > 0:24:50being back here because I really am here and I don't really...
0:24:50 > 0:24:52..believe it.
0:24:52 > 0:24:54HE SOBS
0:24:57 > 0:25:00Leaving the farm, going away from the farm...
0:25:01 > 0:25:05..was a natural thing in my life at the time
0:25:05 > 0:25:07but I didn't realise how much
0:25:07 > 0:25:09the farm was a part of me.
0:25:15 > 0:25:19I want to express the emotions I'm feeling now...
0:25:20 > 0:25:23..and it will make the exhibition worthwhile then
0:25:23 > 0:25:26and I can't wait to get started, actually.
0:25:29 > 0:25:32Overall, I hope that the exhibition, sort of,
0:25:32 > 0:25:36will be an exhibition of Garlidna as I feel about it now,
0:25:36 > 0:25:39capturing the atmosphere, hopefully,
0:25:39 > 0:25:42and taking the person who's looking at the painting on a journey,
0:25:42 > 0:25:44just like I'm on a journey when I'm painting.
0:25:44 > 0:25:47I'm hoping they're going to journey into the painting,
0:25:47 > 0:25:49just like I do.
0:25:57 > 0:26:00Earlier, we heard about proposals to protect livestock
0:26:00 > 0:26:03by suspending public rights of way.
0:26:03 > 0:26:06But what about our right to roam?
0:26:06 > 0:26:10And be warned, Tom's report again contains distressing images.
0:26:15 > 0:26:19Flocks of sheep like these are under attack up and down the UK
0:26:19 > 0:26:21almost every day.
0:26:22 > 0:26:25More and more livestock are being killed and injured
0:26:25 > 0:26:26by dogs off the lead.
0:26:27 > 0:26:31It costs farmers almost £1.5 million a year,
0:26:31 > 0:26:35so now plans are being proposed to allow landowners
0:26:35 > 0:26:39to close and divert footpaths across their property.
0:26:40 > 0:26:41It may protect livestock,
0:26:41 > 0:26:44but for many it goes against a fundamental right -
0:26:44 > 0:26:46the right to roam.
0:26:50 > 0:26:55For more than 80 years, the Ramblers Association has campaigned to keep
0:26:55 > 0:26:59our 140,000 miles of footpaths open to all.
0:26:59 > 0:27:03And Adrian Harvey from the Association is adamant
0:27:03 > 0:27:05that that shouldn't change.
0:27:05 > 0:27:08So what do you think of this idea of farmers being able to temporarily
0:27:08 > 0:27:11- close footpaths?- We just think that it's not going to be effective,
0:27:11 > 0:27:14it's not going to solve the problem we're facing.
0:27:14 > 0:27:16You say it won't solve the problem but the farmer might say,
0:27:16 > 0:27:20"It's keeping people and their dogs away from my livestock, problem solved."
0:27:20 > 0:27:22It will keep people away, certainly,
0:27:22 > 0:27:25but it won't necessarily keep dogs away and what we know
0:27:25 > 0:27:27is that many instances of livestock worrying,
0:27:27 > 0:27:29involve unaccompanied dogs.
0:27:29 > 0:27:32But for those instances which do involve people with their own dogs,
0:27:32 > 0:27:35there are already things that can happen with permissive diversions.
0:27:35 > 0:27:37We've seen examples in Hartlepool,
0:27:37 > 0:27:39where the farmer introduced a traffic light system,
0:27:39 > 0:27:42red - please don't cross my land with any dogs at all,
0:27:42 > 0:27:43to green - it's fine.
0:27:43 > 0:27:45But with the permissive paths you can only ask,
0:27:45 > 0:27:48you can't insist that they don't walk on that footpath, can you?
0:27:48 > 0:27:51You can only ask, but this farmer in Hartlepool has found
0:27:51 > 0:27:54that 99% of people do take the alternative when it is offered
0:27:54 > 0:27:56and when it is explained to them.
0:27:56 > 0:27:57People are by and large reasonable.
0:27:57 > 0:28:00Is there a broader problem, do you fear, here?
0:28:00 > 0:28:02I think there is, I think this kind of approach risks
0:28:02 > 0:28:05creating division and tension between different sets of people
0:28:05 > 0:28:08and if we are going to solve this problem, and I think we need to,
0:28:08 > 0:28:11then we have to do that by working together.
0:28:15 > 0:28:18There is, of course, an existing mechanism
0:28:18 > 0:28:20to keep livestock safe in our landscape -
0:28:20 > 0:28:22the Countryside Code.
0:28:22 > 0:28:26And really it's basic common sense.
0:28:26 > 0:28:29Keep dogs under effective control.
0:28:29 > 0:28:32Leave gates as you find them.
0:28:32 > 0:28:34Follow advice and local signs.
0:28:35 > 0:28:37But here in Lancashire,
0:28:37 > 0:28:40farmers' notices are often torn down in just days.
0:28:40 > 0:28:43Some of the laws covering this issue
0:28:43 > 0:28:45date back as far as the 19th century,
0:28:45 > 0:28:49so an all-party group for animal welfare is to propose
0:28:49 > 0:28:52a new, modern set of measures next month.
0:28:52 > 0:28:55And chair of the group, Angela Smith MP,
0:28:55 > 0:28:58has agreed to give us an exclusive preview.
0:28:58 > 0:29:02Specifically, what do you think about the Country Landowners' Association's idea
0:29:02 > 0:29:04that farmers should be able to close footpaths
0:29:04 > 0:29:05for a certain length of time?
0:29:05 > 0:29:09It looks like an easy solution, I'm not sure that it would be.
0:29:09 > 0:29:13I think what we need to do is make sure that local walkers,
0:29:13 > 0:29:17walking groups, work with farmers, with the NFU,
0:29:17 > 0:29:20with the local authorities, to come up with solutions
0:29:20 > 0:29:23that may involve closing a footpath for a few days
0:29:23 > 0:29:25and putting a diversion in place.
0:29:25 > 0:29:28But I can imagine farmers watching this, having a shout at the telly,
0:29:28 > 0:29:31saying, she's talking about voluntary approaches,
0:29:31 > 0:29:34it all sounds a bit woolly, this is a crisis.
0:29:34 > 0:29:37Are the penalties strong enough and enforced enough on dog attacks?
0:29:37 > 0:29:39There's three laws relating to this.
0:29:39 > 0:29:42It is a bit of a mess, if I'm honest.
0:29:42 > 0:29:44I think we need stronger sentencing powers.
0:29:44 > 0:29:47I think there's a very limited fine that can be made available
0:29:47 > 0:29:49for offences relating to worrying livestock.
0:29:49 > 0:29:53We also think the police should have the right to take evidence,
0:29:53 > 0:29:54seize the evidence...
0:29:54 > 0:29:57- As in the dog, the carcass? - The dog or the carcass.
0:29:57 > 0:30:00And we also think that the law needs
0:30:00 > 0:30:02extending to a wider range of livestock.
0:30:02 > 0:30:05It doesn't, for instance, include llamas or alpacas...
0:30:05 > 0:30:08Mmm, which are now seen around the country, aren't they?
0:30:08 > 0:30:10Exactly, so...
0:30:10 > 0:30:13So the law is inadequate, but, again, it's not the complete answer.
0:30:13 > 0:30:16Mmm. One thing that amazes me from some people,
0:30:16 > 0:30:18they have an unusual sort of arrogance, almost,
0:30:18 > 0:30:20and a lack of respect for the fact
0:30:20 > 0:30:23the farmer's trying to make a living here.
0:30:23 > 0:30:24That's got to change, hasn't it?
0:30:24 > 0:30:28It really has. It's incredible that people can think it's acceptable
0:30:28 > 0:30:30to behave in that way.
0:30:30 > 0:30:34I mean, not only are they showing their complete ignorance
0:30:34 > 0:30:38in relation to the welfare of the livestock,
0:30:38 > 0:30:42but it also indicates a very poor attitude towards
0:30:42 > 0:30:44the dogs themselves,
0:30:44 > 0:30:47because the risk is, if dogs are worrying sheep,
0:30:47 > 0:30:51that they will be shot, or destroyed by the farmer,
0:30:51 > 0:30:53quite, you know, understandably so.
0:30:56 > 0:31:02The right to roam and animal welfare are both highly emotive issues.
0:31:02 > 0:31:06Steps are clearly being taken, but the law takes time
0:31:06 > 0:31:09and, for now, farmers will just have to wait.
0:31:09 > 0:31:12So, despite their growing anguish,
0:31:12 > 0:31:15they must rely on awareness campaigns,
0:31:15 > 0:31:18education and possible tougher sentences
0:31:18 > 0:31:22to change the dreadful behaviour of a minority of dog owners.
0:31:25 > 0:31:27SHEEP BLEAT
0:31:29 > 0:31:31We'd love to hear your thoughts on this.
0:31:31 > 0:31:35You can tweet us on...
0:31:35 > 0:31:40Or send us an e-mail at...
0:31:45 > 0:31:48I'm in the heart of the Cornish countryside,
0:31:48 > 0:31:52where preparations are well under way for a feast with a difference.
0:31:52 > 0:31:58Farmer Steve Chamberlain and his team are about to feed 1,000 people
0:31:58 > 0:32:01from a single Red Devon bullock.
0:32:01 > 0:32:05Feeding 1,000 mouths here is a momentous project,
0:32:05 > 0:32:07and not only does it celebrate local food,
0:32:07 > 0:32:12it also showcases the concept of from field direct to fork,
0:32:12 > 0:32:13in the best possible way.
0:32:15 > 0:32:19Taking centre stage will be the home-grown bullock,
0:32:19 > 0:32:21but we're going to need something to go with it.
0:32:27 > 0:32:31Darren Broom is the head chef here at Nancarrow Farm.
0:32:31 > 0:32:34Working alongside him is Alice Rutgen.
0:32:34 > 0:32:35Originally from Germany,
0:32:35 > 0:32:38Alice's expertise has helped kick-start
0:32:38 > 0:32:40this kitchen garden project.
0:32:42 > 0:32:44- Well, this is great, Darren, isn't it?- It is.
0:32:44 > 0:32:46You don't need to go very far to collect your vegetables
0:32:46 > 0:32:49- for the feast. - Just outside my back door.
0:32:49 > 0:32:50Is that part of your plan?
0:32:50 > 0:32:54Yeah, definitely. From the farm kitchen we basically really wanted
0:32:54 > 0:32:55to extend our diversity,
0:32:55 > 0:32:57not just from the animals in the field
0:32:57 > 0:32:59but to the kitchen garden as well.
0:32:59 > 0:33:01Things we can just come and pick,
0:33:01 > 0:33:04inspire people with menus and get on the event menus.
0:33:04 > 0:33:06So what are you collecting for tonight, then?
0:33:06 > 0:33:10So we've got various kales, we've got Russian kale, cavolo nero,
0:33:10 > 0:33:12and some different coloured rainbow chards.
0:33:12 > 0:33:14- Some nice squashes.- Lovely squashes.
0:33:14 > 0:33:18We've got Crown Prince squash and acorn and onion squashes,
0:33:18 > 0:33:20and we've got some of those smoking in our pit as well
0:33:20 > 0:33:22for tonight's feast.
0:33:22 > 0:33:23Alice, can I stop you for a moment,
0:33:23 > 0:33:26- cos you're in charge of the garden, aren't you?- Yeah.
0:33:26 > 0:33:28How did you get involved?
0:33:28 > 0:33:30Well, it all started with an e-mail to Steve,
0:33:30 > 0:33:33whether he wanted to have a little vegetable garden here,
0:33:33 > 0:33:36and then I came over and we started this project in April.
0:33:36 > 0:33:39And you're actually growing to order, then?
0:33:39 > 0:33:42Yeah. So, in the beginning of the season we all sat down together
0:33:42 > 0:33:45and I asked him what he wanted and I ordered the seeds,
0:33:45 > 0:33:47and then we started growing.
0:33:47 > 0:33:51And it's not just the feast getting the benefit.
0:33:51 > 0:33:54Some of it goes to the pigs, so they are just over there and...
0:33:54 > 0:33:57- I can see them.- Yeah. - Very happy looking pigs.- Yes.
0:33:57 > 0:33:59They've just been feasting on apples,
0:33:59 > 0:34:01so they are nice and chubby now.
0:34:01 > 0:34:02PIGS GRUNT
0:34:02 > 0:34:05When the pigs are through, the rich manure they produce
0:34:05 > 0:34:08goes straight back into the kitchen garden,
0:34:08 > 0:34:12ensuring a steady supply of good organic veg.
0:34:15 > 0:34:18Well, just a few hours to go now to the big event,
0:34:18 > 0:34:20and prep work is well under way,
0:34:20 > 0:34:25but join me later as the guests start to arrive for the big feast.
0:34:25 > 0:34:29Meanwhile, though, here's a feast for your eyes -
0:34:29 > 0:34:31the Countryfile calendar for 2018.
0:34:34 > 0:34:39It costs £9.50, including free UK delivery.
0:34:39 > 0:34:40You can go to our website,
0:34:40 > 0:34:43where you'll find a link to the order page.
0:34:43 > 0:34:46Or you can phone the order line on...
0:34:56 > 0:35:00If you prefer to order by post, then send your name, address
0:35:00 > 0:35:02and a cheque to...
0:35:15 > 0:35:18A minimum of £4.50 from the sale of each calendar
0:35:18 > 0:35:21will be donated to BBC Children in Need.
0:35:29 > 0:35:31By this time across the country,
0:35:31 > 0:35:34most of the harvesting has been done,
0:35:34 > 0:35:36but there's one unexpected late developer
0:35:36 > 0:35:40that's only just ripe for picking, as Adam's been finding out.
0:35:46 > 0:35:50Dave here is heading out into the fields to prepare the ground
0:35:50 > 0:35:51to plant the crops for next year,
0:35:51 > 0:35:55because here we were fortunate enough, despite the wet summer,
0:35:55 > 0:35:58to be able to get all our harvests finished and in the barn,
0:35:58 > 0:36:01and the combine is now washed off, ready to be put away for the winter,
0:36:01 > 0:36:03whereas, over in Oxfordshire,
0:36:03 > 0:36:05they're about to start their harvest of a new crop
0:36:05 > 0:36:08that could revolutionise arable farming,
0:36:08 > 0:36:09and that's where I'm heading now.
0:36:14 > 0:36:18Soya is by far the largest imported foodstuff in the UK.
0:36:18 > 0:36:21It's used in everything from baby foods to beer.
0:36:21 > 0:36:25Up until now, we've not been able to grow it extensively,
0:36:25 > 0:36:29but here, near Didcot, there's a crop of it waiting to be harvested.
0:36:29 > 0:36:31I'm meeting David McNaughton,
0:36:31 > 0:36:35an agronomist who thinks British soya has an exciting future.
0:36:37 > 0:36:41David, I think about soya as a crop grown in South America and the US,
0:36:41 > 0:36:44and here we are growing it in the UK. How have we managed that?
0:36:44 > 0:36:47Well, the main explanation for that is the new varieties.
0:36:47 > 0:36:51They're much earlier to cut, they stand up much better
0:36:51 > 0:36:54and, well, you can see they'll be ready for cutting very soon.
0:36:54 > 0:36:58I suppose, September, we quite often get an Indian summer, don't we?
0:36:58 > 0:37:02The sun is shining today, so I can understand how it works.
0:37:02 > 0:37:04What sort of acreage are we talking about in the UK?
0:37:04 > 0:37:07- How has it changed? - Well, rapidly is the answer.
0:37:07 > 0:37:11Three years ago we perhaps only had 200 acres -
0:37:11 > 0:37:14this year we have got 5,000 acres.
0:37:14 > 0:37:16Going forward, well, next year
0:37:16 > 0:37:18we're hoping for 15,000, 20,000 acres.
0:37:18 > 0:37:22Goodness me, that's a huge growth, and what's driving that?
0:37:22 > 0:37:25The major driver has been the price.
0:37:25 > 0:37:28Soya is perhaps the only commodity that has fundamentally
0:37:28 > 0:37:30increased in its value.
0:37:30 > 0:37:33It's more than doubled in real terms value in the last ten years.
0:37:33 > 0:37:37- Why? - The major answer to that is China.
0:37:37 > 0:37:40This year they will import 90 million tonnes of soya.
0:37:40 > 0:37:45To give you an idea, the EU is the second-biggest buyer in the world,
0:37:45 > 0:37:48buying about 27 million tonnes.
0:37:48 > 0:37:51Goodness me. So, with that demand and the price where it is,
0:37:51 > 0:37:55you can understand why farmers' heads are turning to this new crop.
0:37:55 > 0:37:57Absolutely. We've got the price,
0:37:57 > 0:38:00we've got the varieties and the crop's certainly now viable here.
0:38:06 > 0:38:11Here on Lucy Allen's farm, they're growing soya for the first time.
0:38:11 > 0:38:15Weather permitting, she can start harvesting her 100-acre crop today.
0:38:17 > 0:38:19- Hi, Lucy.- Hi, Adam. - Good to see you.- You too.
0:38:19 > 0:38:22So, are you going to get the combine going?
0:38:22 > 0:38:24I think so. The sun's out and the crop looks fit,
0:38:24 > 0:38:26so we might give it a go this afternoon.
0:38:26 > 0:38:29- And why soya?- We needed an alternative spring crop,
0:38:29 > 0:38:31an alternative break crop.
0:38:31 > 0:38:33We had oilseed rape here growing last season,
0:38:33 > 0:38:36and the flea beetle just completely destroyed the whole field,
0:38:36 > 0:38:38- so we had to think again. - I grow oilseed rape at home,
0:38:38 > 0:38:41and flea beetle is just so difficult to control, isn't it?
0:38:41 > 0:38:43Particularly with the limited chemicals we're allowed to use.
0:38:43 > 0:38:45Yeah, it's really hard to manage.
0:38:45 > 0:38:47- But it doesn't get the soya? - It doesn't get the soya, no.
0:38:47 > 0:38:49The only problem is birds at the beginning,
0:38:49 > 0:38:51and other than that it just grows.
0:38:51 > 0:38:53And the cost of growing it, what's that like?
0:38:53 > 0:38:55Fairly low in comparison to oilseed rape.
0:38:55 > 0:38:57Fingers crossed it will do us well.
0:38:57 > 0:38:59And I understand you can get a good price for the soya
0:38:59 > 0:39:01- at the end of the day.- Yeah, we've managed to secure a contract,
0:39:01 > 0:39:04and financially it does stack up against other crops,
0:39:04 > 0:39:06so it is a viable option for us.
0:39:06 > 0:39:08- Just got to get it harvested. - Just got to get it in the tank.
0:39:08 > 0:39:10Right. I'll watch you drive the combine up the field
0:39:10 > 0:39:11- and see how you get on.- OK.
0:39:16 > 0:39:18Despite it being sunny here,
0:39:18 > 0:39:21they've had quite a bit of rain over the past few weeks,
0:39:21 > 0:39:24so there's a good chance the crop might still be too wet.
0:39:25 > 0:39:28One of the risks of growing this crop is that it comes so late
0:39:28 > 0:39:31to harvest in the year, but there are other crops like spring beans
0:39:31 > 0:39:34and linseed that are still standing in the fields right now,
0:39:34 > 0:39:38so, you know, if soya's a viable alternative, why not give it a go?
0:39:43 > 0:39:45Before tackling the whole field,
0:39:45 > 0:39:48Lucy needs to check the moisture level of the beans.
0:39:51 > 0:39:54Well, that looked like it was going pretty well, Lucy.
0:39:54 > 0:39:56It did, better than I thought it was going to be.
0:39:56 > 0:39:58- So we've got a sample here. - Oh, yeah. Little soya beans.
0:39:58 > 0:40:00They're a bit like peas, really, aren't they?
0:40:00 > 0:40:03Yeah, they are in the same family. There are a legume.
0:40:03 > 0:40:05So legumes will put nitrogen back into the soil.
0:40:05 > 0:40:07Yeah, they fix nitrogen and leave a nitrogen legacy,
0:40:07 > 0:40:10which is great for crop rotation, which is great for the next crop.
0:40:10 > 0:40:13Yeah, brilliant. So, I brought the moisture meter down.
0:40:13 > 0:40:16- Shall we grind some up and try the moisture?- Yeah, let's have a go.- OK.
0:40:22 > 0:40:23We're aiming for 14% -
0:40:23 > 0:40:26that means that we don't have to dry it afterwards.
0:40:27 > 0:40:28Right, moment of truth.
0:40:31 > 0:40:33Oh, dear. It says nearly 20%.
0:40:33 > 0:40:36Yeah, that's a bit too wet to harvest a bit more,
0:40:36 > 0:40:38so I think we'll just leave it - the sun's out - and let it dry.
0:40:38 > 0:40:40Are you worried about leaving it in the field, then?
0:40:40 > 0:40:42If it was any other crop, yes,
0:40:42 > 0:40:44but I'm assured that this is built to stand weather,
0:40:44 > 0:40:47so I'm going to trust them and see what it does.
0:40:47 > 0:40:49It certainly looks very robust, doesn't it?
0:40:49 > 0:40:52- It's upright and the pods are all holding together well.- Yeah.
0:40:52 > 0:40:54It's a first for me, seeing soya harvested in the UK.
0:40:54 > 0:40:56It's a first for me, too.
0:41:00 > 0:41:03It's not just arable farmers like Lucy that could benefit
0:41:03 > 0:41:05from British soya.
0:41:05 > 0:41:09A large amount of the imported crop is currently used
0:41:09 > 0:41:10to feed British livestock.
0:41:10 > 0:41:13So, would there be greater opportunities
0:41:13 > 0:41:15if more soya were home grown?
0:41:16 > 0:41:19Just outside Banbury, I'm meeting Simon Robbins,
0:41:19 > 0:41:22who helps run a business processing animal feeds.
0:41:24 > 0:41:27So, Simon, what crops are we growing in the UK at the moment
0:41:27 > 0:41:28that can do the job of soya?
0:41:28 > 0:41:30We grow proteins in the UK.
0:41:30 > 0:41:32They are mainly peas and beans.
0:41:32 > 0:41:37We've got some peas and beans here, and they're a great animal feed.
0:41:37 > 0:41:40- They're a good protein source. - And soya beans are better?
0:41:40 > 0:41:41They're fantastic, yeah.
0:41:41 > 0:41:44- I've got some cooking, if you'd like to see them.- Yeah, I'd love to.
0:41:50 > 0:41:53Now, this isn't quite what I was expecting to see in soya.
0:41:53 > 0:41:55I was thinking you'd have it in beans.
0:41:55 > 0:41:59No, unfortunately soya needs to be processed to make it digestible
0:41:59 > 0:42:02for the animals, so we take the beans in that you've seen earlier,
0:42:02 > 0:42:05put it through the cooking plant and process it into this meal,
0:42:05 > 0:42:08which then makes it suitable for feeding to animals.
0:42:08 > 0:42:10What source of protein levels are you talking about,
0:42:10 > 0:42:12in comparison to the peas and beans?
0:42:12 > 0:42:15Well, with the peas, they have a protein level of about 20%.
0:42:15 > 0:42:17Beans have a protein level of about 25.
0:42:17 > 0:42:19Soya has got 35% protein,
0:42:19 > 0:42:22but it's also got 18% oil,
0:42:22 > 0:42:25so it's a rocket-fuel-type raw material for feeding to animals.
0:42:25 > 0:42:28- And goes into all sorts of animal feed?- All sorts of animal feeds -
0:42:28 > 0:42:31because of its energy level, it tends to be the smaller,
0:42:31 > 0:42:34younger growing animals that need to be really pushed on,
0:42:34 > 0:42:37and this is a high-quality protein and a high-energy product.
0:42:37 > 0:42:40And if we can grow more soya in this country,
0:42:40 > 0:42:42what does that mean for a business like yourselves?
0:42:42 > 0:42:45Well, our business is totally reliant on imported soya beans,
0:42:45 > 0:42:49so if we could get it from our back yard, it'd be fantastic.
0:42:49 > 0:42:51And great for the farmer, too, as an alternative crop,
0:42:51 > 0:42:53knowing there's a market for it.
0:42:53 > 0:42:55There's always a market if the price is right.
0:42:55 > 0:42:57Well, I hope it's not going to be too cheap.
0:43:02 > 0:43:05So can enough soya be grown in the UK
0:43:05 > 0:43:07so we don't have to rely on imports?
0:43:07 > 0:43:08Only time will tell.
0:43:12 > 0:43:15As consumer interest in where our food comes from grows,
0:43:15 > 0:43:19it's only natural that farmers are keen to use home-grown produce
0:43:19 > 0:43:21to feed their livestock.
0:43:21 > 0:43:22It's certainly got me interested.
0:43:25 > 0:43:28When it comes to planning and preparing our future cropping,
0:43:28 > 0:43:32it seems that soya is a very viable alternative to oilseed rape.
0:43:32 > 0:43:35The varieties that suit the UK are well proven,
0:43:35 > 0:43:38and the techniques in growing the crop are tried and tested,
0:43:38 > 0:43:41and the marketplace is readily available.
0:43:41 > 0:43:42The only difficulty will be
0:43:42 > 0:43:45getting used to combining at this time of year
0:43:45 > 0:43:48rather than cultivating and preparing for next year's crop,
0:43:48 > 0:43:50but farming is an ever-changing feast,
0:43:50 > 0:43:52and if we're going to grab these opportunities,
0:43:52 > 0:43:54then we need to jump at the chance.
0:44:06 > 0:44:09- MARGHERITA:- Cornwall's sun-kissed and well-watered climate
0:44:09 > 0:44:12is perfect for produce that can be grown in few places.
0:44:15 > 0:44:18Canny producers snap up the land here,
0:44:18 > 0:44:21reaping rich harvests that we'd normally associate
0:44:21 > 0:44:25with warmer climes - everything from olives to apricots.
0:44:28 > 0:44:32One couple found themselves with a totally unexpected windfall
0:44:32 > 0:44:36when they bought land with a lake they planned to use for fishing
0:44:36 > 0:44:40and ended up with this, a vineyard.
0:44:40 > 0:44:45I'm here to find out how their lives and business were transformed
0:44:45 > 0:44:46from water to wine.
0:44:51 > 0:44:54Engin and Liz are the accidental entrepreneurs
0:44:54 > 0:44:56running a vineyard near Padstow.
0:44:58 > 0:45:00How do you accidentally start a vineyard?
0:45:00 > 0:45:02Oh, it's a bit of a long story.
0:45:02 > 0:45:07So, in 2007, we came to look at six and a half acres of land here
0:45:07 > 0:45:09with a ruined watermill in the valley,
0:45:09 > 0:45:12and a fishing lake and some woodland,
0:45:12 > 0:45:13and, in the process of looking at that,
0:45:13 > 0:45:18we were offered these two fields and we bought the lot, 25 acres,
0:45:18 > 0:45:22not realising we'd bought fields that the other farmers didn't want
0:45:22 > 0:45:24because we have just got very poor soil,
0:45:24 > 0:45:28and not very good for growing many things, but, as it turns out,
0:45:28 > 0:45:32it's not bad for vines, so Engin decided to plant a vineyard.
0:45:32 > 0:45:34So did this start as a hobby or a business?
0:45:34 > 0:45:40It was something to keep us busy a little bit on early retirement.
0:45:40 > 0:45:43And I thought he'd have a hobby, 100 vines,
0:45:43 > 0:45:47but he ordered 11,000 in 2008 and that's how the vineyard worked.
0:45:47 > 0:45:49- Wow.- And that was without any business plan.
0:45:53 > 0:45:56Poor-quality soil is ideal for vines.
0:45:56 > 0:45:57It stresses the plants,
0:45:57 > 0:46:01which respond by producing lots of juicy grapes,
0:46:01 > 0:46:05but it's still quite unusual to grow vines in Britain,
0:46:05 > 0:46:08and these first-time winemakers had to do their homework
0:46:08 > 0:46:13to choose varieties able to cope with our northerly latitude.
0:46:13 > 0:46:16So, here we grow four varieties of cool-climate grapes,
0:46:16 > 0:46:18quite often Germanic in nature,
0:46:18 > 0:46:22and today we're picking Dornfelder, which grows really well here for us.
0:46:22 > 0:46:26We get great big bunches of black, juicy, ripe grapes.
0:46:26 > 0:46:30It goes into our sparkling pink, our still rose and our red.
0:46:30 > 0:46:35We pick whole bunches, so you put your hand on the grape bunch
0:46:35 > 0:46:37and you snip with a little bit of stalk,
0:46:37 > 0:46:40and just place them in the picking box.
0:46:40 > 0:46:42OK, so that one's looking pretty good.
0:46:45 > 0:46:48How much would we harvest once you've got everything in?
0:46:48 > 0:46:51In a good year, 22 tonnes of grapes.
0:46:51 > 0:46:53And how many bottles does that give us?
0:46:53 > 0:46:57That will make 22,000 bottles of wine on average.
0:46:57 > 0:46:59OK, I'm going to need to pick a little faster, I think.
0:46:59 > 0:47:02- Yes, I think so. - Hang on, you've got 11,000 vines.
0:47:02 > 0:47:04We're going to be here a long time.
0:47:10 > 0:47:13The wine-making is all done on site.
0:47:13 > 0:47:17First, the grapes are de-stalked and gently crushed.
0:47:21 > 0:47:26The resulting juice is then left to ferment for at least two years.
0:47:34 > 0:47:37Luckily, I don't have to wait two years before I get a taste,
0:47:37 > 0:47:42but, before I sample the goods, Liz and Engin have one more job for me.
0:47:42 > 0:47:45- Liz, so who are these beauties, here?- Hello.
0:47:45 > 0:47:48So this is our funny little flock of Southdown sheep.
0:47:48 > 0:47:50They're here mostly as grass cutters.
0:47:50 > 0:47:52We don't use any herbicides on the farm,
0:47:52 > 0:47:56so we had hoped to keep them in the vineyard all summer and all winter
0:47:56 > 0:48:00- but sadly some of them eat grapes. - LAUGHTER
0:48:00 > 0:48:02Most keep their heads down and eat the grass and the wild flowers,
0:48:02 > 0:48:05but others put their heads up and eat grapes,
0:48:05 > 0:48:08so, now the harvest is over, we are going to move them up
0:48:08 > 0:48:10from these lower fields up into the vineyard,
0:48:10 > 0:48:14where they'll stay till bud burst in spring,
0:48:14 > 0:48:16and they do a great job up there.
0:48:21 > 0:48:23So, who's coming with us?
0:48:23 > 0:48:25I don't know. Andrew's going to pick them out.
0:48:28 > 0:48:30There you go, little fella.
0:48:39 > 0:48:41- Come on.- Go on, then, guys. - Come on, girls.
0:48:41 > 0:48:43Anyone for some clover?
0:48:53 > 0:48:54CORK POPS, LAUGHTER
0:48:54 > 0:48:59Finally, time to sample the fermented fruits of our labours.
0:48:59 > 0:49:03So, this is our pink sparkling, made 100% with the Dornfelder grapes
0:49:03 > 0:49:05- that you picked this morning. - Oh, my goodness.
0:49:05 > 0:49:07- This is from 2014. - That looks beautiful.
0:49:07 > 0:49:08Made in the champagne method,
0:49:08 > 0:49:13and so secondary fermented in the bottle for 18 months,
0:49:13 > 0:49:15and it's a really lovely thing. It's really popular.
0:49:15 > 0:49:17It's won some awards.
0:49:20 > 0:49:22- It's nice.- Oh.- Lovely.
0:49:22 > 0:49:24Oh, that's a little too easy to drink.
0:49:24 > 0:49:25It is quite easy to drink, actually.
0:49:25 > 0:49:29From fishing lagoon to winery, this slice of Cornish soil
0:49:29 > 0:49:32is working hard for its owners
0:49:32 > 0:49:35and producing a harvest that's worth celebrating.
0:49:51 > 0:49:55I'm in Cornwall on a farm that's hosting a grand feast.
0:49:55 > 0:49:57Farmer Steve Chamberlain and his team
0:49:57 > 0:49:59aim to feed 1,000 people
0:49:59 > 0:50:03over four nights here at Nancarrow Farm.
0:50:03 > 0:50:04It's all for charity,
0:50:04 > 0:50:08and the first batch of hungry mouths is just arriving.
0:50:10 > 0:50:13Well, I've met the farmer, the chefs and the gardener,
0:50:13 > 0:50:15who've all been working flat out to make sure
0:50:15 > 0:50:18there's enough really good food for everyone.
0:50:20 > 0:50:24In the kitchen, head chef Darren Broom is hard at work.
0:50:26 > 0:50:28Time is ticking by, Darren.
0:50:28 > 0:50:30- 12 chefs in action here. - It sure is, yeah.
0:50:30 > 0:50:31Is it going to be ready on time?
0:50:31 > 0:50:33- Yes, definitely. - Nobody's going to go hungry, then?
0:50:33 > 0:50:34Nobody's going to go hungry.
0:50:34 > 0:50:36Is it the first time you've ever done this?
0:50:36 > 0:50:39- Big scale.- Feed so many people from one single animal?
0:50:39 > 0:50:42Yeah. We've done it on a slightly smaller scale on some of our feasts
0:50:42 > 0:50:44where we use whole lambs and whole pigs,
0:50:44 > 0:50:47but a cow is totally different sort of scale.
0:50:47 > 0:50:52So, does it make you have to think again about how you prepare it?
0:50:52 > 0:50:55It does. It's been quite a challenge to figure out what muscle groups
0:50:55 > 0:50:58can you break down, and how can you cook it in a real, sort of,
0:50:58 > 0:51:01centre showpiece style, and, yeah, obviously feed everybody
0:51:01 > 0:51:04that I think is going to get a really good portion.
0:51:04 > 0:51:06And when you've finished all the preparations,
0:51:06 > 0:51:08should there be some meat left?
0:51:08 > 0:51:11- Yeah.- What will happen to that?- So, any of the trimmings that we've had,
0:51:11 > 0:51:14they're all going to get minced down and we donate a lot of the mince
0:51:14 > 0:51:16from the bullocks to a local school.
0:51:16 > 0:51:18- so it'll all get used. - Not a scrap will be left?
0:51:18 > 0:51:20Not a scrap, no, hopefully not.
0:51:20 > 0:51:21JOHN LAUGHS I'll let you get on.
0:51:21 > 0:51:23Brill, thank you.
0:51:23 > 0:51:25# Charlie is my name
0:51:25 > 0:51:27# Champagne Charlie is my name... #
0:51:27 > 0:51:29Well, field to fork isn't a new idea,
0:51:29 > 0:51:33but having a big feast like this on the farm itself,
0:51:33 > 0:51:35well, that is certainly new to me.
0:51:35 > 0:51:40Now, normally our food is packed and produced and brought to us
0:51:40 > 0:51:44but, here, everyone has travelled to the food.
0:51:44 > 0:51:45They'll be eating it at source.
0:51:47 > 0:51:49# She fed me from an old pig trough
0:51:49 > 0:51:52# And I won't be back no more... #
0:51:53 > 0:51:56Every one of the guests has bought a ticket for tonight,
0:51:56 > 0:51:59and the money raised will go to a charity which works
0:51:59 > 0:52:03to alleviate starvation in communities all over the world.
0:52:05 > 0:52:08Well, there's been a really good response, hasn't there?
0:52:08 > 0:52:10How much money do you think you'll raise?
0:52:10 > 0:52:13We're hoping to raise up to £10,000 over the whole weekend.
0:52:14 > 0:52:17Jenny Clarke is here passing on the message.
0:52:19 > 0:52:21The money is going towards Action Against Hunger's programmes
0:52:21 > 0:52:24in almost 50 countries around the world.
0:52:24 > 0:52:27In those programmes, we save the lives of malnourished children
0:52:27 > 0:52:29through therapeutic treatment,
0:52:29 > 0:52:33and we also provide clean water, food, health care and training
0:52:33 > 0:52:36to enable entire communities to be free from hunger.
0:52:36 > 0:52:39And how do you equate a big feast like this
0:52:39 > 0:52:40with the problem of hunger?
0:52:40 > 0:52:44Well, at Action Against Hunger, we all love food.
0:52:44 > 0:52:47We're real foodies and we want to make sure that everyone has
0:52:47 > 0:52:49the right access to food that they need,
0:52:49 > 0:52:52so having a feast like this, and celebrating food, and raising money
0:52:52 > 0:52:55to make sure other people can have it as well is just perfect.
0:52:56 > 0:52:59And everyone here seems to feel the same way.
0:53:00 > 0:53:02I think it's absolutely wonderful.
0:53:02 > 0:53:03It's an amazing idea,
0:53:03 > 0:53:06and here we are in Cornwall where we have plenty, you know?
0:53:06 > 0:53:09It's...it's an abundance all around us.
0:53:09 > 0:53:13We get you so used to it, but, of course, we see it on the news.
0:53:13 > 0:53:15There's famines happening all the time.
0:53:15 > 0:53:18I know it's all too easy to go to the supermarket
0:53:18 > 0:53:21and not buy local produce,
0:53:21 > 0:53:24and I think this evening is going to draw attention to using
0:53:24 > 0:53:26all kinds of food, using every part of an animal,
0:53:26 > 0:53:29and making sure that you buy sustainable food
0:53:29 > 0:53:31and use it all properly.
0:53:34 > 0:53:36The feast is under way.
0:53:36 > 0:53:38The first guests are being served,
0:53:38 > 0:53:40and it's time to catch up with Steve.
0:53:40 > 0:53:43Do you think you might do this again, then?
0:53:43 > 0:53:45I think so. We've got a few more nights left,
0:53:45 > 0:53:47so hopefully it'll raise a bit of money, and, um,
0:53:47 > 0:53:49yeah, I think everybody knows what it's about.
0:53:49 > 0:53:51The atmosphere's been great
0:53:51 > 0:53:53and everyone's just got stuck in and that's what we want.
0:53:57 > 0:53:59And where better to share a feast
0:53:59 > 0:54:02than here in the heart of a Cornish community?
0:54:03 > 0:54:05- John.- Margherita.
0:54:05 > 0:54:07I'm glad you made it to the feast.
0:54:07 > 0:54:10- I bring you sparkling Cornish wine. - Oh, thank you very much.
0:54:10 > 0:54:12- Is there anything to eat? - There certainly is.
0:54:12 > 0:54:15Nothing has to be left to waste tonight.
0:54:15 > 0:54:17- Everything had to be eaten. - I'll do my bit.
0:54:18 > 0:54:21That's all we've got time for from Cornwall this week.
0:54:21 > 0:54:24But please join us again next Sunday because we have a special edition
0:54:24 > 0:54:26about the Countryfile Ramble.
0:54:26 > 0:54:27Until then, bye-bye.
0:54:27 > 0:54:29Let's join everybody, shall we?