0:00:32 > 0:00:35We're only a few miles from the hustle and bustle of the city,
0:00:35 > 0:00:39so Hertfordshire is where people come to escape it all.
0:00:39 > 0:00:42I'll be discovering how the patient pastime
0:00:42 > 0:00:44has uncovered some fishy issues.
0:00:46 > 0:00:47Off you go.
0:00:50 > 0:00:53Sean's been helping build a home fit for a king.
0:00:53 > 0:00:55I feel like a bricklayer.
0:00:55 > 0:00:58That's right, yes, this is natural bricklaying.
0:00:58 > 0:01:02Tom finds out the latest on the controversial badger cull
0:01:02 > 0:01:04and meets a cattle farmer who thinks it's working.
0:01:04 > 0:01:08You can finally see light at the end of the tunnel?More than light.
0:01:08 > 0:01:12You know, it's utter relief from where we've been.
0:01:12 > 0:01:17And Adam's visiting an estate where farming and nature go hand-in-hand.
0:01:17 > 0:01:20My word, what a landscape. It's different, isn't it?
0:01:20 > 0:01:22It's not what you see on most farms.
0:01:23 > 0:01:25REINDEER MOOS
0:01:39 > 0:01:42From pretty villages to ancient woodland,
0:01:42 > 0:01:44canals and fertile farmland,
0:01:44 > 0:01:47Hertfordshire's a home county steeped in history.
0:01:50 > 0:01:52The old River Lea marks the border
0:01:52 > 0:01:56between Hertfordshire and Essex - and Kings Weir Fishery
0:01:56 > 0:01:59is known nationwide for its big catch fishing.
0:02:01 > 0:02:05Good-sized chub, bream and pike can all be hooked here,
0:02:05 > 0:02:08but it's the powerful barbel which are most sought-after.
0:02:09 > 0:02:11In recent times, they've been landed
0:02:11 > 0:02:14at weights exceeding a whopping 16lbs.
0:02:19 > 0:02:20But there's a problem.
0:02:20 > 0:02:23Anglers are catching fewer baby barbel
0:02:23 > 0:02:26and that suggests that something fishy is going on.
0:02:28 > 0:02:32This unusual-looking fish is native to the old River Lea.
0:02:32 > 0:02:35Its gravel bed makes it the ideal spawning ground,
0:02:35 > 0:02:37but barbel numbers have dropped,
0:02:37 > 0:02:40and anglers believe less water in the river
0:02:40 > 0:02:43has made it difficult for the fish to reproduce.
0:02:43 > 0:02:46Andrew Tredgett is fanatical about barbel.
0:02:46 > 0:02:48His home is the weir-keeper's cottage
0:02:48 > 0:02:51next to the river, where his family have lived
0:02:51 > 0:02:53and worked for more than 40 years.
0:02:53 > 0:02:56Andy, I thought I might find you down here!
0:02:56 > 0:02:59What's so great about a barbel for a fisherman?
0:02:59 > 0:03:01Until you play one, you ain't going to know!
0:03:01 > 0:03:04I tell you, it's that feel, as soon as that reel screams off
0:03:04 > 0:03:07and you hit that fish, that's taking the line, stripping it
0:03:07 > 0:03:10all the way down, and then, when you've got that fish in the net,
0:03:10 > 0:03:12it's a moment, especially when you know it's a big one.
0:03:12 > 0:03:15Puts a smile on your face and it makes older people feel young again.
0:03:15 > 0:03:18It's great.Sounds magic. How do I get one?
0:03:18 > 0:03:19THEY LAUGH
0:03:21 > 0:03:24So the barbel here, they're not like other barbel?
0:03:24 > 0:03:26No, they are slightly different to other barbels,
0:03:26 > 0:03:29where you'll go to the River Trent and they're very long fish.
0:03:29 > 0:03:32With these fish, they're very short and very stumpy,
0:03:32 > 0:03:35but very, very muscular. That's the good thing about 'em,
0:03:35 > 0:03:38that's why we want to keep the Lea strain of barbel going,
0:03:38 > 0:03:41because they are a completely different strain of fish.
0:03:42 > 0:03:44What is the problem with it here?
0:03:44 > 0:03:47Unfortunately, the silt is building up along the river,
0:03:47 > 0:03:48so where you look at it and it looks like gravel,
0:03:48 > 0:03:50it's three to four inches deep,
0:03:50 > 0:03:53so what's happening is the barbel can't spawn in the gravel,
0:03:53 > 0:03:56which is then causing an issue with the natural reproduction of them.
0:03:56 > 0:03:59That's why we're not getting the small fish, but we're getting the really big fish.
0:04:03 > 0:04:07Andy has made it his mission to help protect barbel fishing
0:04:07 > 0:04:10on the old River Lea, and teaming up with fellow anglers
0:04:10 > 0:04:14and conservation organisations formed the Barbel Action Group.
0:04:15 > 0:04:17But that's not all.
0:04:17 > 0:04:19Raising money through fishing weekends,
0:04:19 > 0:04:21he's gone one step further,
0:04:21 > 0:04:24building a giant fish tank in his back garden
0:04:24 > 0:04:26to hand-rear the fish
0:04:26 > 0:04:29until they're strong enough to survive in the river.
0:04:29 > 0:04:31This is not a tank, Andy. This is a swimming pool.
0:04:31 > 0:04:34I don't want to do things by half, do I now? So...
0:04:34 > 0:04:37How is this going to work? You've got how many in here, roughly?
0:04:37 > 0:04:40There's roughly about 120 in here at the moment.Wow.
0:04:40 > 0:04:42And where have you got them from? I bought them from a fish farm.
0:04:42 > 0:04:45So what have you got in the net? This is one of the bigger ones.
0:04:45 > 0:04:47So how old would that be, then?
0:04:47 > 0:04:49That probably would be three to four years old.
0:04:49 > 0:04:52Wow, look at the muscles on him.Very feisty.
0:04:52 > 0:04:54But surely that's big enough now to go back...
0:04:54 > 0:04:57A little bit more I want to go, just a tiny little bit more,
0:04:57 > 0:05:01just gives them that better ability to get away from any apex predators.
0:05:01 > 0:05:03This is very much stage one though, isn't it?
0:05:03 > 0:05:07Because if the river isn't working properly, this won't work either.
0:05:07 > 0:05:12Obviously we've got to get the habitat right for them to spawn.
0:05:12 > 0:05:15If they are not spawning, what's the point of this?
0:05:15 > 0:05:17This takes a lot of time and a lot of effort.
0:05:17 > 0:05:19Why's it so important to you?
0:05:19 > 0:05:23I want there to be fishing in years to come, when I've gone.
0:05:26 > 0:05:30Andy's determination to protect the barbel is inspiring,
0:05:30 > 0:05:33but even he admits restocking isn't the long-term solution.
0:05:33 > 0:05:37Later on, I'll be getting into the river to see the fish up close
0:05:37 > 0:05:41and find out what plans are afoot to protect the baby barbel.
0:05:44 > 0:05:47Now, over the years here on Countryfile, we've heard
0:05:47 > 0:05:49a lot about the badger cull.
0:05:49 > 0:05:53Some argue that it's a vital part of controlling TB in cattle,
0:05:53 > 0:05:57others that it's a cruel and costly waste of time.
0:05:57 > 0:05:59So what does the latest science tell us?
0:05:59 > 0:06:01Tom's been finding out.
0:06:03 > 0:06:06Within our countryside, there are few issues more controversial
0:06:06 > 0:06:08than the badger cull.
0:06:08 > 0:06:10Save our badgers! Stop the badger cull!
0:06:10 > 0:06:14Since 2013, it's been government policy
0:06:14 > 0:06:17to kill these animals in an effort to curb the spread of bovine
0:06:17 > 0:06:20tuberculosis from badgers to cattle.
0:06:20 > 0:06:22These large-scale culls are happening
0:06:22 > 0:06:25in parts of the country most at risk of the disease.
0:06:26 > 0:06:29Emotions on both sides run high.
0:06:29 > 0:06:33But despite the backlash, the cull continues.
0:06:33 > 0:06:36In fact, four years on, it's actually expanding,
0:06:36 > 0:06:42from an initial two cull zones in 2013 to 21 today.
0:06:42 > 0:06:46So the million-dollar question, is it actually working?
0:06:51 > 0:06:54Good girl.One person who thinks it is is James Griffiths,
0:06:54 > 0:06:57a dairy farmer inside the Gloucestershire cull zone.
0:07:02 > 0:07:05In 2003, we failed a herd test, a whole herd test.
0:07:05 > 0:07:10We then had 47 consecutive tests...
0:07:11 > 0:07:15..and we failed every one...which was pretty grim.
0:07:15 > 0:07:19And how many cattle do you think you lost in that time?Oh...
0:07:19 > 0:07:21Hundreds...
0:07:21 > 0:07:22Hundreds.
0:07:24 > 0:07:27But then, two-and-a-half years into the badger cull,
0:07:27 > 0:07:30James had a breakthrough. We had one clear test.
0:07:30 > 0:07:33We needed two to actually get out of movement restriction
0:07:33 > 0:07:35and we got two, and then we had a third one!
0:07:35 > 0:07:39With the help of the badger cull, we've broken the cycle of disease.
0:07:39 > 0:07:42The first time there was daylight in the job.
0:07:42 > 0:07:44We thought we could get out.
0:07:44 > 0:07:48So, after years of battling TB, James' herd
0:07:48 > 0:07:50was finally in the clear.
0:07:50 > 0:07:53But as is so often the case with this disease,
0:07:53 > 0:07:55it's recently reared its head again.
0:07:57 > 0:08:00After that clear patch, you had another herd break down,
0:08:00 > 0:08:02TB's back in the herd,
0:08:02 > 0:08:05so it doesn't seem to be a complete solution.
0:08:05 > 0:08:08That's a good question and a rubbish question.
0:08:08 > 0:08:11I'll tell you why it's a good question - it's because I don't know
0:08:11 > 0:08:14why exactly we had another small breakdown.
0:08:14 > 0:08:18We only had three animals go, mind you, in 2,000 animals we're testing.
0:08:18 > 0:08:24It's also a rubbish question because it infers that it's cattle
0:08:24 > 0:08:27movements that does it, or it's badgers.
0:08:27 > 0:08:30It's... Both factors are really important in this
0:08:30 > 0:08:32and we have to get on top of both.
0:08:35 > 0:08:38And so, for you and your cattle farming colleagues around here,
0:08:38 > 0:08:41you can finally see light at the end of the tunnel?
0:08:41 > 0:08:43Oh, more than light. More than light, Tom.
0:08:43 > 0:08:47You know, it's utter relief from where we've been.
0:08:49 > 0:08:53Everyone wants to see the disease eliminated from our countryside,
0:08:53 > 0:08:58but James' story alone is not proof that the cull is the answer.
0:08:58 > 0:09:02What's needed is hard scientific data and that's hard to gather
0:09:02 > 0:09:05because rather than happening in a controlled environment,
0:09:05 > 0:09:08the culls are going on in the real world
0:09:08 > 0:09:10and each cull area is different.
0:09:10 > 0:09:13Some are wooded, some are open hillsides,
0:09:13 > 0:09:17and each has different sizes of herds and numbers of badgers.
0:09:17 > 0:09:20It's what makes our countryside so rich,
0:09:20 > 0:09:24but for scientists trying to produce accurate results, it's a nightmare.
0:09:24 > 0:09:27So far, the best we've got are these two reports,
0:09:27 > 0:09:30both published by the government earlier this year.
0:09:30 > 0:09:34They use different methods and they come up with different results,
0:09:34 > 0:09:37and they make for some pretty tough scientific reading.
0:09:37 > 0:09:40So, to get the key messages, I'm going to need some help.
0:09:45 > 0:09:48I'm headed to Cambridgeshire to meet Professor James Wood,
0:09:48 > 0:09:52an expert in animal diseases and a scientific advisor to DEFRA.
0:09:52 > 0:09:56He believes that one of these reports is much more thorough,
0:09:56 > 0:09:59the Brundtland Report. One is a very careful,
0:09:59 > 0:10:02detailed statistical analysis of two years' worth of culling data,
0:10:02 > 0:10:05particularly from Somerset and Gloucestershire,
0:10:05 > 0:10:09and the other is a more descriptive analysis of just the raw numbers
0:10:09 > 0:10:12that have come from those two areas over a three-year period.
0:10:12 > 0:10:15And you particularly like this first one, which is
0:10:15 > 0:10:17called the Brundtland Report, and with the help of this map,
0:10:17 > 0:10:21that just happens to be here in the field, you're going to show me
0:10:21 > 0:10:23how it works. So, how did the Brundtland Report work?
0:10:23 > 0:10:27So the Brundtland Report took the area of where the cull zone
0:10:27 > 0:10:30was, which is around 100km squared of Gloucestershire,
0:10:30 > 0:10:33where culling was conducted, I mark that in red there...
0:10:33 > 0:10:37And then compared up to ten areas of the same sort of size,
0:10:37 > 0:10:40where there has been no culling, to make a valid comparison.
0:10:42 > 0:10:45The results from the Brundtland Report show that,
0:10:45 > 0:10:47in Gloucestershire's cull zone,
0:10:47 > 0:10:52there were 58% fewer new cases of bovine TB, compared to the
0:10:52 > 0:10:56ten other similar areas during the first two years of the cull.
0:10:57 > 0:11:01And 21% fewer new cases of TB in the Somerset cull zone.
0:11:03 > 0:11:06I know these are early days and that includes they're not
0:11:06 > 0:11:09certainties, but what is this data suggesting to you?
0:11:09 > 0:11:10Well, I think what the
0:11:10 > 0:11:12data shows is that badger culling does have an
0:11:12 > 0:11:14impact on the disease rates in cattle,
0:11:14 > 0:11:17which is what it was intended to do in the first place.
0:11:17 > 0:11:20And overall, how important do you think that finding is?
0:11:20 > 0:11:24Well, to an extent, it's a validation
0:11:24 > 0:11:26of the policy to cull badgers.
0:11:26 > 0:11:31Are you now fairly sure that badger culling as part of that
0:11:31 > 0:11:35policy works?Yes.Simple as.
0:11:35 > 0:11:40I mean, I think that's a simple conclusion and I'd be slightly
0:11:40 > 0:11:43more bullish than the Brundtland's scientific report, but not much.
0:11:43 > 0:11:48And if it works, but at the cost of thousands of badger deaths
0:11:48 > 0:11:51and millions of pounds, is that a price worth paying?
0:11:51 > 0:11:53That's an individual judgment.
0:11:53 > 0:11:56I don't think that's for science to take a view on that.
0:11:56 > 0:11:58It's for science, people like me,
0:11:58 > 0:12:00to say this is useful or it's not useful.
0:12:00 > 0:12:01Then I think it's down to society
0:12:01 > 0:12:04and politicians to say this is right or this is wrong.
0:12:06 > 0:12:07So, there you have it.
0:12:07 > 0:12:12It's early days, but according to James, at least one report contains
0:12:12 > 0:12:16evidence that the badger cull can work to cut rates of TB in cattle.
0:12:16 > 0:12:18In this controversial issue,
0:12:18 > 0:12:22even the suggestion from a senior respected scientist that the
0:12:22 > 0:12:27cull appears to be working is a seismic shift.
0:12:27 > 0:12:30But even if it does prove to be part of the solution,
0:12:30 > 0:12:34not everybody agrees it's the right approach.
0:12:34 > 0:12:36I'll be talking to them later.
0:12:57 > 0:12:59Late autumn.
0:13:05 > 0:13:06A bird-watcher's paradise.
0:13:14 > 0:13:16A sudden flash of blue.
0:13:19 > 0:13:22The kingfisher, a majestic little bird,
0:13:22 > 0:13:24with an unmistakable bright plumage.
0:13:24 > 0:13:27It could certainly teach us a thing or two about fishing.
0:13:27 > 0:13:30To catch a fleeting glimpse of one of these elusive creatures
0:13:30 > 0:13:32is truly magical.
0:13:32 > 0:13:35The big question is - will I get the chance today?
0:13:40 > 0:13:43Here in Hertfordshire, a team from the Wildlife Trust is
0:13:43 > 0:13:46looking for novel ways to attract more kingfishers to the area.
0:13:53 > 0:13:56Louise Sleeman is the people and wildlife officer for this site.
0:13:58 > 0:13:59Louise, lovely to meet you.Hi.
0:13:59 > 0:14:03And what a lovely spot you've brought me to. Tell me about it.
0:14:03 > 0:14:07So, we're at Stocker's Lake Nature Reserve in Rickmansworth
0:14:07 > 0:14:10and it's an old gravel pit. It was excavated around 100 years ago
0:14:10 > 0:14:12and this has left us
0:14:12 > 0:14:15with the small islands that we've got in the middle,
0:14:15 > 0:14:17and these provide a fantastic
0:14:17 > 0:14:19habitat for the wildfowl that we have living here.
0:14:19 > 0:14:22So a rich, wide birdlife community here,
0:14:22 > 0:14:25but it's the kingfisher you're really focusing on, isn't it?
0:14:25 > 0:14:27Yeah, exactly. So within the Colne Valley,
0:14:27 > 0:14:30there are some suitable areas for kingfishers to naturally
0:14:30 > 0:14:32create their nests within the banks,
0:14:32 > 0:14:34but it is quite difficult for them to find
0:14:34 > 0:14:38the conditions that they need, as they are quite specific in that.
0:14:38 > 0:14:40So we're constructing an artificial kingfisher bank
0:14:40 > 0:14:42in order to help the kingfishers that are here
0:14:42 > 0:14:45and attract some new ones to the area, hopefully.
0:14:45 > 0:14:47We actually have a kingfisher hide, which is really good for
0:14:47 > 0:14:51spotting them, round the corner, so do you want to come and have a look?
0:14:51 > 0:14:52Yeah, I'd love to. Where do we go?
0:14:58 > 0:15:00Well, this is a great little spot, isn't it?
0:15:00 > 0:15:02Am I likely to see a kingfisher from here?
0:15:02 > 0:15:05We definitely do have kingfishers here and, in the last few days,
0:15:05 > 0:15:07there have been a few sightings as well,
0:15:07 > 0:15:09so we've quite a good chance of seeing one.
0:15:09 > 0:15:14An area like this is ideal, so we've got shallower areas, we've got
0:15:14 > 0:15:15overhanging branches on the edges,
0:15:15 > 0:15:17which they'll perch onto to fish from.
0:15:17 > 0:15:20So when they actually go fishing, they'll bring the fish back up
0:15:20 > 0:15:23and they'll strike them against the perch to make sure that
0:15:23 > 0:15:25they're stunned, or that they've died,
0:15:25 > 0:15:29so that they can then get them down their throat.
0:15:29 > 0:15:32Clearly, you're really passionate about kingfishers. Why is that?
0:15:32 > 0:15:35They're just really impressive birds. You can just...
0:15:35 > 0:15:39Just seeing their iridescent blue and orange colourings and their
0:15:39 > 0:15:43long bills, they just look brilliant and I just love their character.
0:15:43 > 0:15:46I could sit here all day and wait for one to appear.
0:15:47 > 0:15:50Soon, she may not have to.
0:15:50 > 0:15:52Using traditional methods,
0:15:52 > 0:15:56the team are constructing a permanent home for the kingfishers.
0:15:56 > 0:15:58The site's reserve officer is Rob Hopkins.
0:15:58 > 0:16:00He's been tasked with building it.
0:16:02 > 0:16:05Rob, you look busy. Can I help? Oh, hello, Sean.
0:16:05 > 0:16:07Yes, I am busy, actually. You can give me some help.
0:16:07 > 0:16:10What do you need me to do? If I give you this...
0:16:10 > 0:16:12Are we going out on the water? They didn't tell me that.
0:16:12 > 0:16:15Yes, we've got our kingfisher bank on the island over here.
0:16:15 > 0:16:17So, this is going to be quite an operation,
0:16:17 > 0:16:19moving this load over there on a boat.
0:16:19 > 0:16:22Yeah, we've got lots of loads to go as well.
0:16:22 > 0:16:25It's quite a task, isn't it?You're perfectly timed to give us a hand.
0:16:25 > 0:16:27OK. Fits like a glove.Right.
0:16:27 > 0:16:29Off we go.Let's get to work.
0:16:29 > 0:16:31So, we're a little bit bottom down because we've got a bit more
0:16:31 > 0:16:33weight at the back. Are you OK there?
0:16:33 > 0:16:37I think I probably had too much lunch, didn't I?I think that's...
0:16:37 > 0:16:38Generous lunch, that's right.
0:16:44 > 0:16:48And perfect timing, we've arrived. We've arrived.
0:16:48 > 0:16:50That's lovely.
0:16:50 > 0:16:52Afternoon.
0:16:52 > 0:16:53Rob, it looks fantastic,
0:16:53 > 0:16:55but why on earth did you build it on an island?
0:16:55 > 0:16:58Aren't you making it difficult for yourself?
0:16:58 > 0:17:00Well, an island's great because it means that we don't have the
0:17:00 > 0:17:03worries with predators that we'd have on the mainland,
0:17:03 > 0:17:05so foxes and badgers and weasels,
0:17:05 > 0:17:07things that might dig the kingfishers out of their burrow.
0:17:07 > 0:17:10Got a great aspect here, it's open, birds can fly in easily.
0:17:10 > 0:17:12There's lots of perches on the way
0:17:12 > 0:17:15and they've got terrific fishing right in front of them.
0:17:15 > 0:17:17The construction looks quite complicated.
0:17:17 > 0:17:19Talk me through the design here.
0:17:19 > 0:17:21So we've lifted it up on gravel,
0:17:21 > 0:17:24then we've actually used these straw bales,
0:17:24 > 0:17:27which are the sort of structure of the building.
0:17:27 > 0:17:29We've got our tunnel and our chamber in there,
0:17:29 > 0:17:31which is where the kingfisher's going to live.
0:17:31 > 0:17:34And then we've got the external structure, which is the cob.
0:17:34 > 0:17:37What do you mean, cob? Is that this material here?
0:17:37 > 0:17:41Cob is the material we're using, which is the straw and clay and sand
0:17:41 > 0:17:46and a little bit of water to make these lovely soft, pliable bricks.
0:17:46 > 0:17:48Can you see it? Plonk it on.
0:17:48 > 0:17:51And use the top hand to hold it
0:17:51 > 0:17:52and the hand from the side to push it in,
0:17:52 > 0:17:55so it's moulding in with the layer below.
0:17:55 > 0:17:57You're a bit like a bricklayer there.
0:17:57 > 0:18:00That's right, yes. This is natural bricklaying.So, put that in.
0:18:00 > 0:18:01That's right.
0:18:01 > 0:18:04The kingfishers nest in vertical sandy banks on rivers,
0:18:04 > 0:18:07so this is sort of simulating a nice, steep river bank.
0:18:07 > 0:18:10Hopefully by the spring, or late winter,
0:18:10 > 0:18:13they should start moving in and showing some interest.
0:18:16 > 0:18:18Many hands make light work
0:18:18 > 0:18:21and the kingfisher bank is shaping up nicely.
0:18:30 > 0:18:33So it seems these vibrant little birds will soon have a place
0:18:33 > 0:18:36fit for a king. Well, certainly a kingfisher.
0:18:45 > 0:18:48Now, a while ago, John was in Gloucestershire,
0:18:48 > 0:18:50getting in touch with the changing season.
0:18:54 > 0:18:58Building an outdoor fire has always had a special magic for me.
0:18:58 > 0:19:01It brings back memories of my days in the Scouts long ago.
0:19:02 > 0:19:07After a day of adventures, sitting around a campfire to enjoy
0:19:07 > 0:19:10a meal together, well, that was the perfect end to a day.
0:19:12 > 0:19:15Not for many years have I built a fire and cooked on it.
0:19:15 > 0:19:19Today is the day. Will it live up to those childhood memories?
0:19:21 > 0:19:24Tom Herbert has made it his mission to turn the humble
0:19:24 > 0:19:27campfire into an outdoor oven.
0:19:30 > 0:19:33But he's no ordinary man of the woods.
0:19:33 > 0:19:35He's a fifth generation baker
0:19:35 > 0:19:38and one half of TV's Fabulous Baker Brothers.
0:19:40 > 0:19:42Tom!Hey, John. How you doing?
0:19:42 > 0:19:45Good to see you.Welcome to the woods.Thank you very much.
0:19:45 > 0:19:47Look, I brought you some kindling,
0:19:47 > 0:19:49but the fire's going very well already.
0:19:49 > 0:19:53We could do with more. That will come in useful. Thank you very much.
0:19:53 > 0:19:56I suppose this time of year is ideal for a campfire,
0:19:56 > 0:19:58as long as it's not raining too much.Sure.
0:19:58 > 0:20:01Because you've got this wonderful array of autumn food.Exactly.
0:20:01 > 0:20:05So, we've got some gourds and some beetroot that we can do.
0:20:05 > 0:20:08And then I've got some nice steak, so we can do that dirty,
0:20:08 > 0:20:11on the embers. We're going to bake some bread under the embers.
0:20:11 > 0:20:14And you'll be able to do all that on this one small campfire.
0:20:14 > 0:20:18Yep. Well, we'll let it burn down and, if we need more wood,
0:20:18 > 0:20:22there's plenty around. Yeah.
0:20:22 > 0:20:25Tom's been doing this since he was a child,
0:20:25 > 0:20:28setting out on adventures in the great outdoors.
0:20:28 > 0:20:32Now, he's pulled his knowledge together in a book
0:20:32 > 0:20:34about wild baking.
0:20:34 > 0:20:38But the most important part of the whole experience is making the
0:20:38 > 0:20:43perfect fire and Tom has a clever technique for keeping it glowing.
0:20:43 > 0:20:46So, you just make your fingers into a little diamond, like that.Yes.
0:20:46 > 0:20:50Like that?Yeah, yeah. And you just put it to your lips and blow, yeah.
0:20:52 > 0:20:55It works! Doesn't it? It really works!
0:20:59 > 0:21:01My kids, they use it to blow each other's
0:21:01 > 0:21:03birthday candles out with, so...
0:21:03 > 0:21:07Of course, Tom has sought permission from the landowner
0:21:07 > 0:21:08to make his fire here.
0:21:08 > 0:21:12And when we're done, it's vital that we leave no trace,
0:21:12 > 0:21:13just like any good Scout.
0:21:15 > 0:21:20Slowly, our fire goes from flickering flames to glowing embers.
0:21:20 > 0:21:24We've got a really good bed of embers now.Ready to bake.Yeah.
0:21:24 > 0:21:28Are you up for helping with this?I am indeed.By holding that...Right.
0:21:28 > 0:21:30Given Tom's baking heritage,
0:21:30 > 0:21:35it's not surprising that soda bread is our first recipe.
0:21:35 > 0:21:38Along with what you'd expect, that's flour, baking powder,
0:21:38 > 0:21:43salt and oil, Tom also uses a special ingredient.
0:21:43 > 0:21:47And then, finally to bring it all together, a bottle of beer.
0:21:49 > 0:21:53Wow, yeah. I've never seen beer used in this way before.
0:21:53 > 0:21:56Because this is a fast, instant dough, there's no kneading,
0:21:56 > 0:21:59no rising, the beer just gives it more flavour.
0:21:59 > 0:22:02Really nice, OK.Does that look OK? That's pretty much done.
0:22:02 > 0:22:04Yeah, great, thank you. Into the burning embers.
0:22:04 > 0:22:07Yeah, straight into the burning embers, thank you.
0:22:07 > 0:22:10So, what, scoop it round like that? Yeah, and just drop on top.
0:22:10 > 0:22:13Just drop it in, like that? That's it.That was easy.
0:22:13 > 0:22:17And how long will that take, do you reckon, to be baked?Oh, 20 minutes?
0:22:17 > 0:22:2025 minutes?Uh-huh. Yeah, not very long at all.
0:22:20 > 0:22:24Tom's brought a harvest festival of goodies.
0:22:24 > 0:22:27It's nice having an assistant.
0:22:27 > 0:22:30Well, all great chefs have assistants behind the scenes,
0:22:30 > 0:22:32don't they, making things look really good?
0:22:32 > 0:22:36Some of them are chopped, some of them stay whole,
0:22:36 > 0:22:38before going straight on to the hot embers.
0:22:38 > 0:22:42This is the exact opposite of fast food.
0:22:42 > 0:22:46It's all about taking the time to enjoy the process.
0:22:46 > 0:22:50A real slow burner, without the need for pots and pans.
0:22:50 > 0:22:52And what about the bread? How's that doing?
0:22:52 > 0:22:54That's probably pretty much ready.
0:22:54 > 0:22:58So, you see, most of the ash pretty much all falls off.
0:22:58 > 0:23:01The moment of truth.Yes.OK.
0:23:05 > 0:23:08That looks pretty good to me. That's done.Yeah.
0:23:08 > 0:23:10Have a sniff of that.Oh!
0:23:10 > 0:23:13That is the most wonderful thing about a bakery, isn't it?
0:23:13 > 0:23:15The smell.I love it, I love it.
0:23:15 > 0:23:18So, how about, shall we try some of this with a bit of butter?
0:23:21 > 0:23:22Bon appetit.
0:23:24 > 0:23:26Mmm.
0:23:27 > 0:23:30Wonderful. Absolutely wonderful, isn't it?Yeah, yeah.Mmm.
0:23:30 > 0:23:31THEY LAUGH
0:23:32 > 0:23:35And I can taste the beer.Mmm. You really can, yeah.
0:23:37 > 0:23:41The vegetable medley has been well fired, ready for our woodland feast.
0:23:41 > 0:23:44The smoke and flames have worked their magic,
0:23:44 > 0:23:48and now we have a mouthwatering salsa.
0:23:48 > 0:23:49But it's not all for us.
0:23:49 > 0:23:52Tom's family have come to join in our campfire gathering.
0:23:52 > 0:23:54Hello, everybody.Hi.Hi.
0:23:54 > 0:23:56Hey there, Milo. Hungry?
0:23:56 > 0:23:57LAUGHTER
0:23:57 > 0:24:00Well, it's nearly ready, our little feast, yes!
0:24:00 > 0:24:04So, what's it like, then, eating out in the woods with your dad?
0:24:04 > 0:24:06Amazing.
0:24:06 > 0:24:07The food tastes nice.
0:24:07 > 0:24:10He's a good cook, do you reckon? 99% of the time.
0:24:10 > 0:24:12LAUGHTER
0:24:10 > 0:24:12I'll take it.
0:24:12 > 0:24:13LAUGHTER
0:24:13 > 0:24:14Well, that's not a bad average.
0:24:14 > 0:24:16I'll tell you what, I was thinking about 80.
0:24:16 > 0:24:20And before we can start, there's one last thing to go on the fire.
0:24:20 > 0:24:21On go the steaks.
0:24:23 > 0:24:27I can't think that there's a better way to do steak, to be honest.
0:24:27 > 0:24:30A nice bit of rump directly on the embers,
0:24:30 > 0:24:33so it kind of sears instantly with that heat.
0:24:40 > 0:24:41Ashy.
0:24:43 > 0:24:47Watch the burning. How many out of 10 do you give dad for this?20.
0:24:47 > 0:24:4820 out of 10.
0:24:49 > 0:24:5380.80?Million... Well, I'll tell you what, John,
0:24:53 > 0:24:58this is much better than my old campfires in the Scouts.
0:24:58 > 0:25:01Not only does this kind of wild cooking fill your tummy,
0:25:01 > 0:25:03it nourishes your soul as well, doesn't it?
0:25:05 > 0:25:06It really does.Tuck in.
0:25:13 > 0:25:17Earlier, we heard new evidence that the badger cull might be working
0:25:17 > 0:25:21in the fight against TB in cattle, but not everyone's convinced.
0:25:21 > 0:25:23Here's Tom.
0:25:29 > 0:25:31The British countryside.
0:25:31 > 0:25:35Beautiful, bountiful, and sometimes a battleground.
0:25:35 > 0:25:39Free the badgers. ALL: Stop the cull!
0:25:39 > 0:25:42For years, the culling of badgers to curb the spread of bovine
0:25:42 > 0:25:47TB in cattle has attracted support and outrage in equal measure.
0:25:47 > 0:25:50But whatever you think of it, the badger cull's been government
0:25:50 > 0:25:53policy in some high risk areas for four years.
0:25:53 > 0:25:55That might seem like a long time,
0:25:55 > 0:25:58but, when it comes to scientific research,
0:25:58 > 0:25:59it's a mere blink of an eye.
0:25:59 > 0:26:01However, as we found out earlier,
0:26:01 > 0:26:04some scientists believe emerging data from the Government's
0:26:04 > 0:26:07Brundtland Report suggests it could be working.
0:26:09 > 0:26:12But even if the cull did help reduce TB,
0:26:12 > 0:26:17is it worth the cost to our wildlife and our pockets?
0:26:19 > 0:26:22To help answer that question, I'm heading to one of the few
0:26:22 > 0:26:25havens for badgers within the Gloucestershire cull zone.
0:26:28 > 0:26:29And so, you said we are on the front line here
0:26:29 > 0:26:32and there is a sett literally just up here.
0:26:32 > 0:26:33There is, yes, and it's a very active sett
0:26:33 > 0:26:36and the badgers have been vaccinated here for a number of years,
0:26:36 > 0:26:38and on the other side of the fence there there's cull
0:26:38 > 0:26:41contractors killing badgers under government licenses.
0:26:41 > 0:26:43Dominic Dyer from the Badger Trust
0:26:43 > 0:26:45has fought against the cull since the beginning.
0:26:46 > 0:26:48So, what do you make of the findings
0:26:48 > 0:26:49of the Brundtland Report in particular?
0:26:49 > 0:26:52Well, I think we have got to be very, very cautious.
0:26:52 > 0:26:54You know, you've had fluctuations in TB levels in cattle,
0:26:54 > 0:26:56in and out of the cull zones, for a number of years.
0:26:56 > 0:26:59Trying to draw a parallel between those figures and what's actually
0:26:59 > 0:27:02happening with badger culling, I think, is a dangerous thing to do.
0:27:02 > 0:27:06But a 58% reduction in the cull zone in Gloucestershire,
0:27:06 > 0:27:08as compared to other comparable areas,
0:27:08 > 0:27:10that seems worth talking about.
0:27:10 > 0:27:11It's too early to do that.
0:27:11 > 0:27:14The Government said they wouldn't really have any idea of the trends
0:27:14 > 0:27:18emerging from the culls until 2018, until they had four years of data.
0:27:18 > 0:27:21We don't have that at the moment. So, any of this modelling data that individual
0:27:21 > 0:27:23academics are involved with, that are being put out
0:27:23 > 0:27:27there by politicians at the moment, I think is potentially misleading,
0:27:27 > 0:27:30and it's not good because it's basically telling farmers
0:27:30 > 0:27:33that this might be a solution, when actually the science
0:27:33 > 0:27:35just doesn't tell us that at the moment.
0:27:35 > 0:27:39So, Dominic's not convinced by the emerging data, but his objections
0:27:39 > 0:27:43to the cull go far beyond the results of the Brundtland Report.
0:27:43 > 0:27:46If the culling did actually help,
0:27:46 > 0:27:50is culling badgers justified to control TB in cattle?No.
0:27:50 > 0:27:53Killing tens of thousands of badgers by a cruel method, spending
0:27:53 > 0:27:55tens of millions of pounds of public money for a small
0:27:55 > 0:27:58reduction in TB overall is not something that we feel is
0:27:58 > 0:28:00justifiable as a wildlife conservation group.
0:28:00 > 0:28:03We can't have wildlife-free zones around our farms.
0:28:03 > 0:28:05We've got to find better scientific methods
0:28:05 > 0:28:07for dealing with disease in cattle.
0:28:07 > 0:28:10Whether or not you agree with Dominic,
0:28:10 > 0:28:13he's got a point about spending. According to Defra,
0:28:13 > 0:28:17the cull has cost taxpayers more than £23 million so far.
0:28:17 > 0:28:20Others put that figure even higher.
0:28:20 > 0:28:22For Dominic, a cheaper
0:28:22 > 0:28:25and more humane solution is to vaccinate badgers.
0:28:25 > 0:28:28Badger vaccination can reduce the spread of the disease
0:28:28 > 0:28:31significantly in animals that don't have it, and in newborn cubs,
0:28:31 > 0:28:34and it brings farmers and landowners together in a spirit of cooperation
0:28:34 > 0:28:37and mutual confidence that we really need after all this problem
0:28:37 > 0:28:39we've had with culling.
0:28:41 > 0:28:45So the Badger Trust is unwavering in the face of this new research,
0:28:45 > 0:28:47and yet it does appear that something IS causing
0:28:47 > 0:28:51rates of TB within cull zones to drop,
0:28:51 > 0:28:54but it may not be entirely down to the cull.
0:28:54 > 0:28:57The Government have said from the beginning that what's needed
0:28:57 > 0:29:01is a combination of tools and one of the crucial ones is improving
0:29:01 > 0:29:04bio-security on farms.
0:29:04 > 0:29:08Sarah Tomlinson is from the newly launched TB Advisory Service.
0:29:08 > 0:29:12She gives bespoke advice to farmers on how to keep wild animals
0:29:12 > 0:29:14away from their livestock.
0:29:14 > 0:29:18I'm joining her on a visit to Derbyshire farmer Anthony Smith.
0:29:20 > 0:29:24OK, so, Anthony, you've done a really great job because these
0:29:24 > 0:29:26are sheeted gates, and I presume you shut them and lock them at night.
0:29:26 > 0:29:29Can we just shut the door? Of course.For one moment.
0:29:34 > 0:29:38Now, research has shown that badgers can get through anything that is
0:29:38 > 0:29:397.5cm or more,
0:29:39 > 0:29:41which is about the width of my hand.
0:29:41 > 0:29:47And, actually, you can see my hand is going in quite easily,
0:29:47 > 0:29:50which means a badger will fit underneath that.OK.
0:29:50 > 0:29:53So a simple solution is to run some rubber strips.
0:29:53 > 0:29:57You wouldn't have thought they could get through such a tight space.No.
0:29:57 > 0:29:59But it's a really simple thing to do.Yeah.
0:29:59 > 0:30:04So that's one area for improvement already and, just outside
0:30:04 > 0:30:08the gates of the farm, Sarah has spotted another cause for concern.
0:30:08 > 0:30:11So it's important to know what badger activity you've
0:30:11 > 0:30:14got on your farm, and we've come out of the yard and we can
0:30:14 > 0:30:18see here there's quite clear evidence of badgers rooting.OK.
0:30:18 > 0:30:20What would be really interesting is
0:30:20 > 0:30:23if you maybe invested in a wildlife camera to see if these badgers
0:30:23 > 0:30:26that are on the edge of the yard are coming into the yard.
0:30:26 > 0:30:29Anthony, are you happy to adapt your farming
0:30:29 > 0:30:31around the badgers that are near here?We have to.
0:30:31 > 0:30:34I mean, I've been farming here seven years. I've never had TB -
0:30:34 > 0:30:38my neighbours have. I have always took sensible precautions.
0:30:38 > 0:30:41You do your best.And what would it mean to you if you did get TB?
0:30:41 > 0:30:44Well, it would be absolutely terrible.
0:30:44 > 0:30:47It would be financial ruin, really, for the farm.
0:30:47 > 0:30:48At the moment,
0:30:48 > 0:30:51this kind of advice is only available in areas of higher risk,
0:30:51 > 0:30:55but the plan is to do about 2,500 visits like this to
0:30:55 > 0:31:00farms across the country over the next three years.
0:31:00 > 0:31:03The Government has pledged £1 million to help that happen.
0:31:03 > 0:31:06The policy to tackle TB is a very polarised area.
0:31:06 > 0:31:09Do you think this is a place where people can come together?
0:31:09 > 0:31:12Definitely, because we're talking about measures that anybody
0:31:12 > 0:31:15can do and, actually, in this area of Derbyshire,
0:31:15 > 0:31:16we don't have the option at the moment of culling.
0:31:16 > 0:31:18So this is the only option -
0:31:18 > 0:31:22looking at badgers and stopping them coming into their yards.
0:31:22 > 0:31:27So, with more farmers recognising how important it is to protect their
0:31:27 > 0:31:31farms against badgers, maybe this, too, is starting to have an impact.
0:31:31 > 0:31:36Even if further research does back up the suggestion that the cull
0:31:36 > 0:31:40might be working, it's very far from the whole answer.
0:31:40 > 0:31:43But when combined with badger vaccination,
0:31:43 > 0:31:48better cattle testing and improved bio-security, there is now
0:31:48 > 0:31:53some hope that we might be getting on top of this terrible disease.
0:31:59 > 0:32:03A stone's throw from north London, Hertfordshire is a commuters' dream.
0:32:03 > 0:32:05The county's countryside
0:32:05 > 0:32:09and many waterways remain a haven for city slickers seeking solace.
0:32:11 > 0:32:14Earlier on, I was hearing that baby barbel
0:32:14 > 0:32:17here on the River Lea are in trouble, but there are plenty
0:32:17 > 0:32:21of big barbel and other fish in the river, so I have dug out my lures
0:32:21 > 0:32:24and spooled my reel, and I'm off to bag a barbel.
0:32:26 > 0:32:29Kings Weir Fishery on the Old River Lea is
0:32:29 > 0:32:32known across the land for its amazing angling,
0:32:32 > 0:32:35and Phil Buckingham, a local fisherman, has been
0:32:35 > 0:32:37coming back here for more than 50 years.
0:32:39 > 0:32:43When you were a kid, what did you catch? What was the main thing?
0:32:43 > 0:32:46We came here, even as young teenagers,
0:32:46 > 0:32:47to catch the barbel,
0:32:47 > 0:32:51because it was so prolific that you could literally put a worm out
0:32:51 > 0:32:54and you would catch a barbel of some sort.
0:32:54 > 0:32:56Where did you grow up? Where did you used to come from?
0:32:56 > 0:33:00I grew up in north London, around the sort of Tottenham border,
0:33:00 > 0:33:04so we would catch the train with all our gear early on a Sunday morning
0:33:04 > 0:33:07and find it packed with anglers coming up the Lea Valley
0:33:07 > 0:33:08to go fishing.
0:33:08 > 0:33:10But what we started doing, to beat the adults here,
0:33:10 > 0:33:13we would get the last train on a Saturday night
0:33:13 > 0:33:16and walk along the canal, wait till all the lights had gone off
0:33:16 > 0:33:20and creep through the garden and sit in the spots we wanted to fish,
0:33:20 > 0:33:21ready for when it got light.
0:33:21 > 0:33:24So, as dawn broke, you were a horrible surprise?
0:33:24 > 0:33:25We were already there. Yes.
0:33:25 > 0:33:27I can remember quite often waking up to a frost.
0:33:27 > 0:33:31I mean, that is proper dedication to fishing.Yeah.
0:33:31 > 0:33:33I'll confess, I'm not the most patient of people.
0:33:33 > 0:33:36I can't quite see the allure.
0:33:36 > 0:33:38It's just getting away from it all.
0:33:38 > 0:33:41I mean, I worked in the city for 40 years, in a high-pressure job,
0:33:41 > 0:33:43and I couldn't wait to get out fishing at the weekend,
0:33:43 > 0:33:46just to switch my mind off, really, and do something else.
0:33:46 > 0:33:50And it's very therapeutic if you've got that kind of stressful job,
0:33:50 > 0:33:52particularly, or just a stressful life.
0:33:52 > 0:33:55I'm keeping a slight eye on the rods here.
0:33:55 > 0:33:57There's not a lot going on.
0:33:57 > 0:33:59It takes a while sometimes.
0:33:59 > 0:34:02If you'd been here earlier, the pike were chasing everything in sight,
0:34:02 > 0:34:05but, quite typically, under pressure...
0:34:05 > 0:34:07But this is the fisherman's tale!
0:34:07 > 0:34:08"You should have been here yesterday.
0:34:08 > 0:34:11"The one that got away was THIS big."Yeah.
0:34:11 > 0:34:12This is what it's all about. It is, yeah.
0:34:12 > 0:34:15That's what keeps you coming back. Hang on.You've got a bite there.
0:34:15 > 0:34:19I should grab that if I were you.OK.Wind away.
0:34:19 > 0:34:21Do you need the net, do you think? Yeah. You get ready...
0:34:21 > 0:34:24Oh, my Lord, it's quite heavy.
0:34:24 > 0:34:26Oh, that's an interesting fish.
0:34:26 > 0:34:28SHE LAUGHS
0:34:30 > 0:34:33It is the catch of the day, a Countryfile calendar.
0:34:33 > 0:34:35If you would like to reel one of these in,
0:34:35 > 0:34:38then here's John with all the details.
0:34:41 > 0:34:45It costs £9.50, including UK delivery.
0:34:45 > 0:34:49You can go to our website, where you will find a link to the order page,
0:34:49 > 0:34:51or you can phone the order line...
0:35:02 > 0:35:04If you'd prefer to order by post,
0:35:04 > 0:35:07then send your name, address and a cheque to...
0:35:21 > 0:35:25A minimum of £4.50 from the sale of each calendar will be donated
0:35:25 > 0:35:27to BBC Children in Need.
0:35:36 > 0:35:39We're hearing more and more about re-wilding.
0:35:39 > 0:35:43It's often at odds with farming, but is there harmony to be had?
0:35:43 > 0:35:46Adam's visiting an estate in West Sussex to find out.
0:35:48 > 0:35:52Many farms across the UK manage specific areas of their farm
0:35:52 > 0:35:55for the environment and we do our bit at home.
0:35:55 > 0:35:58We have wildlife margins around the outside of our arable fields,
0:35:58 > 0:36:01providing food and habitat for bees
0:36:01 > 0:36:04and butterflies, small mammals and birds, and those sorts of things,
0:36:04 > 0:36:08but here on the Knepp Estate, they've been far more ambitious.
0:36:08 > 0:36:11They've put the whole farm aside to wildlife and conservation,
0:36:11 > 0:36:14all 3,500 acres of it.
0:36:18 > 0:36:22The Burrell family have farmed Knepp for more than 200 years.
0:36:22 > 0:36:25Back in 2000, Charlie Burrell decided to get
0:36:25 > 0:36:30out of conventional farming and take the estate in a whole new direction.
0:36:30 > 0:36:34Charlie.Adam.Good to see you. Welcome. Welcome.
0:36:34 > 0:36:37My word, what a landscape. It's different, isn't it?
0:36:37 > 0:36:39It's not what you see on most farms.
0:36:39 > 0:36:42What were you growing out here before all this started?
0:36:42 > 0:36:44This was winter wheat in 2004,
0:36:44 > 0:36:47so that was the last cropping year of this particular field.
0:36:47 > 0:36:50So, you were a normal, proper farmer before?
0:36:50 > 0:36:5217 years of conventional farming.
0:36:52 > 0:36:55Where did it all go wrong? Why did you change to this?
0:36:55 > 0:36:56THEY LAUGH
0:36:56 > 0:36:58It hasn't gone wrong, actually.
0:36:58 > 0:37:02The easy answer to that is that I have a love of nature,
0:37:02 > 0:37:05but I also was having problems trying to run
0:37:05 > 0:37:08the commercial farm on this land.
0:37:08 > 0:37:09And are you still producing food?
0:37:09 > 0:37:14So, about 120,000lb worth of meat, which is organic, pasture fed.
0:37:14 > 0:37:17I'm getting rained on by acorns.
0:37:17 > 0:37:18I know, pig food.
0:37:18 > 0:37:20But at this time of year,
0:37:20 > 0:37:25the pigs put on maybe two or three inches of fat, just from the acorns.
0:37:25 > 0:37:28Goodness me. And because you are close to a big population,
0:37:28 > 0:37:31you use it as a bit of a safari, I understand, as well.
0:37:31 > 0:37:34Well, we've got this other business, which has been hugely exciting,
0:37:34 > 0:37:36so we've now got five ecologists taking people
0:37:36 > 0:37:39out on safaris into this landscape.
0:37:39 > 0:37:41I'm keen to explore the site more,
0:37:41 > 0:37:44so I'm off on one of those safaris he's mentioned with
0:37:44 > 0:37:48the farm's ecologist Penny Green, and Charlie's wife, Isabella Tree,
0:37:48 > 0:37:51and I've been promised a seasonal spectacle.
0:37:55 > 0:37:58Issy, this is a brilliant vehicle, isn't it?It's a Pinzgauer.
0:37:58 > 0:38:00It's an Austrian troop carrier,
0:38:00 > 0:38:03so this is what we do our safaris in.
0:38:03 > 0:38:06It's very robust and it's a very good vehicle to put out on safari
0:38:06 > 0:38:09on this really heavy land that we've got.
0:38:09 > 0:38:13That's one of the reasons we gave up farming, was this really heavy soil.
0:38:13 > 0:38:17What sort of people are coming on the safaris to see these things?
0:38:17 > 0:38:19So, we get all sorts of different people.
0:38:19 > 0:38:21It's a really delightful thing to be doing
0:38:21 > 0:38:23because people seem to love it,
0:38:23 > 0:38:26and we have people from cities who really aren't that familiar
0:38:26 > 0:38:29with nature, who want to just see and learn stuff,
0:38:29 > 0:38:31and we have people who really know their birds
0:38:31 > 0:38:33and they come just to see them.
0:38:33 > 0:38:36And what about this time of year? What are you looking for?
0:38:36 > 0:38:39So, this is towards the end of our season. This is the big finale.
0:38:39 > 0:38:42This is when we have our deer rut safaris, so we should,
0:38:42 > 0:38:44if we're lucky, see red deer stags,
0:38:44 > 0:38:46so they'll be sort of strutting their stuff,
0:38:46 > 0:38:51doing their big roaring thing, getting aggressive for the season.
0:38:53 > 0:38:56BELLOWING ROAR
0:38:56 > 0:38:59Red deer numbers on the estate have been steadily increasing.
0:38:59 > 0:39:02That doesn't make them any easier to find,
0:39:02 > 0:39:04but thanks to Penny's expertise,
0:39:04 > 0:39:08we've located a good-sized herd, where the rut is in full swing.
0:39:08 > 0:39:11BELLOWING ROAR
0:39:11 > 0:39:15It is absolutely brilliant, isn't it, seeing these red deer like this?
0:39:15 > 0:39:19I mean, Penny, you're the ecologist here. What a sight.
0:39:19 > 0:39:21I know. It's amazing to see this in Sussex, isn't it?
0:39:21 > 0:39:24We seem to associate red deer with highlands and moorlands,
0:39:24 > 0:39:27but, actually, they would have been much more of a river valley species,
0:39:27 > 0:39:30we think, and here at Knepp, when we do spot the red deer,
0:39:30 > 0:39:32they are normally in or around the water.
0:39:32 > 0:39:33It really is quite remarkable
0:39:33 > 0:39:35this is all going on so close to London.
0:39:35 > 0:39:37You must be so proud of what you have achieved.
0:39:37 > 0:39:40I think that's been the most surprising thing about it,
0:39:40 > 0:39:42actually, is that something so close to London,
0:39:42 > 0:39:45underneath the Gatwick stacking system,
0:39:45 > 0:39:47surrounded by conurbation...
0:39:47 > 0:39:49If this kind of wildlife can come
0:39:49 > 0:39:52back here, it can really come back anywhere.
0:39:52 > 0:39:55It does seem that lots of things have just turned up.
0:39:55 > 0:39:57It's not like you have re-introduced anything.
0:39:57 > 0:40:00It's taken a few years to get to this point, but every year
0:40:00 > 0:40:03the numbers of turtle doves and nightingales are growing.
0:40:03 > 0:40:04It's just so exciting,
0:40:04 > 0:40:07and you just could never have guessed that this would have
0:40:07 > 0:40:09all happened here, on an intensive farm that has
0:40:09 > 0:40:12changed into this wonderful re-wilding project.
0:40:16 > 0:40:19And all this has happened in less than 20 years,
0:40:19 > 0:40:21but it's still farmed land.
0:40:21 > 0:40:24To find out how you rear livestock in this environment,
0:40:24 > 0:40:27I'm meeting stockman Pat Toe, who tells me
0:40:27 > 0:40:30that somewhere out here there's a herd of English longhorns.
0:40:32 > 0:40:35It was quite tricky finding the deer earlier,
0:40:35 > 0:40:38but I didn't realise the cattle would be quite so elusive.
0:40:38 > 0:40:41Yes, you wouldn't think you'd be able to lose 100 cows, would you?
0:40:41 > 0:40:43But it's quite easily done.
0:40:43 > 0:40:45Particularly longhorns.Yeah.
0:40:45 > 0:40:47If you're in the wrong part of a field,
0:40:47 > 0:40:50they can be 20, 30 feet away and you wouldn't see them.
0:40:52 > 0:40:54There are few fences here.
0:40:54 > 0:40:57The cattle are free to roam over a wide area
0:40:57 > 0:41:00and they're spread out all over the place, in small groups.
0:41:02 > 0:41:04How many have you got altogether?
0:41:04 > 0:41:07We've got about 370 all over, in three different herds.Goodness me.
0:41:07 > 0:41:10And how do you work out the numbers you need?
0:41:10 > 0:41:13Is it all about the ecology, or is it all about beef production?
0:41:13 > 0:41:15The primary objective is ecology.
0:41:15 > 0:41:18It's about what they do with their mouthparts and their hooves and
0:41:18 > 0:41:22the impact that they make, but beef is a very important secondary.
0:41:22 > 0:41:24What sort of amount are you producing?
0:41:24 > 0:41:26We probably kill 100 animals a year,
0:41:26 > 0:41:30a mix of prime animals under 30 months, and cull animals as well.
0:41:30 > 0:41:33Back at home, I know how many animals our fields will hold
0:41:33 > 0:41:35because of the amount of grass it produces
0:41:35 > 0:41:38and, during the winter, we feed them hay and silage and cattle nuts.
0:41:38 > 0:41:40How do you cope here?
0:41:40 > 0:41:42Well, what we do is, in the depths of winter,
0:41:42 > 0:41:45when everything is at its worst, the food's at its lowest,
0:41:45 > 0:41:47because we don't feed the cows anything,
0:41:47 > 0:41:50we go out with the vet and we look at what available fodder is there
0:41:50 > 0:41:52and the body condition of the animals,
0:41:52 > 0:41:54and we make a decision year on year from that.
0:41:54 > 0:41:58Most people are used to seeing cattle grazing out in lush pastures,
0:41:58 > 0:42:00but they certainly seemed to enjoy it in here.Yeah.
0:42:00 > 0:42:03I'd like to think they are some of the happiest animals around.
0:42:03 > 0:42:04They can behave really naturally.
0:42:04 > 0:42:07The cattle have all disappeared into the undergrowth.
0:42:07 > 0:42:10I don't know where they've gone. In fact, I'm glad you're with me,
0:42:10 > 0:42:13otherwise I'd get completely lost out here.I'll lend you a map.
0:42:13 > 0:42:15ADAM CHUCKLES
0:42:19 > 0:42:23In just two decades, the Knepp Estate has been transformed,
0:42:23 > 0:42:27the economics of farming going hand in hand with ecology.
0:42:27 > 0:42:30Who knows what the next 20 years might bring for this
0:42:30 > 0:42:31ambitious project?
0:42:44 > 0:42:47At this time of year, as autumn sunshine bathes the land,
0:42:47 > 0:42:49getting into the countryside for a walk
0:42:49 > 0:42:52is one of life's simple pleasures.
0:42:52 > 0:42:54And if you know where to look,
0:42:54 > 0:42:57you might even find some edible treasures.
0:43:02 > 0:43:04Here in St Albans, in Hertfordshire,
0:43:04 > 0:43:07two friends are wild about wild foods.
0:43:08 > 0:43:11George Fredenham and Richard Osmond know this countryside
0:43:11 > 0:43:13like the back of their hands.
0:43:13 > 0:43:17It's the larder for the delights they serve up in their pub...
0:43:17 > 0:43:21And I've been promised a glimpse into the magic behind the menu.
0:43:23 > 0:43:27It's a spice, so chew on it until it sort of rehydrates
0:43:27 > 0:43:28in your mouth a little bit.
0:43:28 > 0:43:30Oh, yeah. Oh, wow.
0:43:30 > 0:43:33It's really fragrant, isn't it? Yeah.
0:43:33 > 0:43:36What is it?It's hogweed seeds.
0:43:36 > 0:43:39So, it's the seedhead of that plant?Yeah.
0:43:39 > 0:43:43This common hogweed is not to be confused with its close relative,
0:43:43 > 0:43:47giant hogweed, whose sap can severely irritate the skin.
0:43:47 > 0:43:51In his favourite foraging spot, George is keen to tell me
0:43:51 > 0:43:53how they got started.
0:43:53 > 0:43:57So, George, what came first, the pub or the foraging?
0:43:57 > 0:43:59The foraging came first, for sure.
0:43:59 > 0:44:02It was a big passion of ours at the time,
0:44:02 > 0:44:06and, yeah, very quickly we found a venue that seemed to suit what
0:44:06 > 0:44:07we wanted to do,
0:44:07 > 0:44:11and the Foragers, I guess, was born at the Verulam Arms.
0:44:11 > 0:44:13So, what's the plan today, then?
0:44:13 > 0:44:17We're doing a little bit of a collection of wild bitter plants
0:44:17 > 0:44:20that we use to infuse in strong spirits to make our own bitters.
0:44:20 > 0:44:24We'll then head back to the pub and make some cocktails, basically.
0:44:24 > 0:44:26Sounds good to me. And eat some food, yeah.
0:44:26 > 0:44:29Keeping the pub menu brimming with wild flavours
0:44:29 > 0:44:32is head forager Richard Osmond.
0:44:32 > 0:44:35Now, you've got a great job title - head forager.
0:44:35 > 0:44:36There can't be many of those.
0:44:36 > 0:44:37How did you get into it?
0:44:37 > 0:44:41After university I was just working as an office temp,
0:44:41 > 0:44:45and George actually put an ad online for an assistant forager.
0:44:45 > 0:44:49I saw his ad and just basically wrote a whole essay saying,
0:44:49 > 0:44:52"You don't understand how much stuff we could do.
0:44:52 > 0:44:54"We could make ales.
0:44:54 > 0:44:57"We should start a brewery and put medieval herbs into the ales,"
0:44:57 > 0:45:00and I drew this sort of calendar chart saying,
0:45:00 > 0:45:02"These are the things that are going to be in season
0:45:02 > 0:45:05"at this these times, and we can pair those with these dishes,"
0:45:05 > 0:45:09and that showed him how passionate I was about it.
0:45:09 > 0:45:12So, can you eat this?Yeah, you can. You can try it right now.OK.
0:45:14 > 0:45:17Hmm. There's like a burst of lemon, isn't there? Really strong.
0:45:17 > 0:45:19Really powerful.Hmm.
0:45:20 > 0:45:24So what other tasty morsels can we find?
0:45:24 > 0:45:26Bitters often have the bark of trees in them
0:45:26 > 0:45:29and things like tonic water, the quinine from that
0:45:29 > 0:45:31comes from the bark of a tree. Just like that.
0:45:31 > 0:45:35That's peeling off really nicely. It's like peeling an orange.
0:45:35 > 0:45:38This birch will recover from having its bark removed,
0:45:38 > 0:45:42and George and Richard have permission to forage here.
0:45:42 > 0:45:45But if you're going to try your hand at finding wild foods,
0:45:45 > 0:45:49don't pick or eat anything you're not completely sure about.
0:45:51 > 0:45:52This is poison hemlock.
0:45:52 > 0:45:56If you look at this wild cow parsley that I've got in the basket...
0:45:56 > 0:46:00In fact, if we get a darker piece of hemlock,
0:46:00 > 0:46:02you'll see just how similar they are.
0:46:02 > 0:46:06Edible. Deadly.That's not a mistake you want to make, is it?No.
0:46:09 > 0:46:12The best thing about foraging for wild food is
0:46:12 > 0:46:14the prospect of a tasty treat at the end of it,
0:46:14 > 0:46:18and one of the specialities at the pub is this wild negroni cocktail,
0:46:18 > 0:46:22made with their own bitters and sloe gin.
0:46:25 > 0:46:26Ohh!
0:46:27 > 0:46:30I can taste the flavours...some of the flavours.
0:46:30 > 0:46:33Maybe that silver birch that we picked earlier.
0:46:33 > 0:46:35It's actually really nice.
0:46:35 > 0:46:37I'm glad I'm not driving!
0:46:38 > 0:46:42So, what else is on the menu along with the wild cocktails?
0:46:43 > 0:46:45We serve pigeon, we serve rabbit.
0:46:45 > 0:46:47Pheasant and partridge, when it's in season.
0:46:47 > 0:46:49And then what we're going to make this afternoon
0:46:49 > 0:46:51is we're going to make two dishes.
0:46:51 > 0:46:54One is a signature dish, which has muntjac deer in it.
0:46:55 > 0:46:58Although we have six species of deer in the UK,
0:46:58 > 0:47:02most of the venison we eat is farmed red or fallow deer.
0:47:02 > 0:47:05Muntjac is an unusual addition to any menu
0:47:05 > 0:47:10and is responsibly sourced for the pub by local deer manager Bruce.
0:47:12 > 0:47:15Muntjac, although it's a small deer, it's very compact.
0:47:15 > 0:47:18It's easier to carve, easy to cook.
0:47:19 > 0:47:22They breed three fawns in two years.
0:47:22 > 0:47:24They don't have a season,
0:47:24 > 0:47:28like the other five species of feral deer that we have got here,
0:47:28 > 0:47:31and they're eating all the finest of foods.
0:47:31 > 0:47:32So during the spring,
0:47:32 > 0:47:35they've got all the spring flowers coming through,
0:47:35 > 0:47:38crocuses they have got in the wild here, they've got bluebells,
0:47:38 > 0:47:40and you get that lovely aroma
0:47:40 > 0:47:43as you walk into the house in the evening, when it's been
0:47:43 > 0:47:47cooking on a slow cooker, and you immediately start dribbling.
0:47:47 > 0:47:51The rich aromas coming from the kitchen are incredible,
0:47:51 > 0:47:54so time to try my first wild pub grub.
0:47:54 > 0:47:58This looks amazing.Right, make some space.Look at that spread.
0:47:58 > 0:48:02It's bigger than the table. Try the loin first.
0:48:02 > 0:48:04So, this looks really lean.
0:48:06 > 0:48:09Mm. Melts in your mouth.Exactly.
0:48:09 > 0:48:12And then your sorrel that you guys picked earlier,
0:48:12 > 0:48:15just to garnish and give it some sharpness.
0:48:15 > 0:48:18So, what you're saying is - my contribution was key.
0:48:18 > 0:48:21You contribution, it was the icing on the cake.
0:48:21 > 0:48:24I'll...I think that will be me. I think you've won there.
0:48:29 > 0:48:32It's the perfect way to end a day of foraging,
0:48:32 > 0:48:34eating and drinking your own harvest in a warm pub.
0:48:34 > 0:48:37A part of me feels sorry for Charlotte out there in the cold,
0:48:37 > 0:48:39but only a small part.
0:48:39 > 0:48:42Now, if you want to know if it's the weather to stay cosy, or to get
0:48:42 > 0:48:45out and feel the wind in your face, here's the Countryfile forecast.
0:48:57 > 0:49:01We will certainly feel the wind in our face at times this week. Things
0:49:01 > 0:49:06will look and feel very different compared with the very tranquil
0:49:06 > 0:49:12scene from Hertfordshire today. It did feel cold. A cold start to the
0:49:12 > 0:49:16night in places, but cloud increasing for many of us as it
0:49:16 > 0:49:21moves in. More cloud to the south-west of us in the Atlantique,
0:49:21 > 0:49:26so to areas of low pressure to show you. One tonight, and another not
0:49:26 > 0:49:31far behind, so much more unsettled this week. With low pressure from
0:49:31 > 0:49:35the Atlantic Ocean milder air moules dumber moves in, changing the field
0:49:35 > 0:49:45to the weather. We see the first area of cloud and rain moving into
0:49:45 > 0:49:50the UK, some snow on the high ground of Scotland. Outbreaks of rain
0:49:50 > 0:49:54moving in elsewhere. Light and patchy across southern England.
0:49:54 > 0:50:00Quite a cold start for most of us. A messy start to Monday, especially
0:50:00 > 0:50:05with that rain and hill snow in Scotland and cloud elsewhere. Rain
0:50:05 > 0:50:10turning lighter and more patchy throughout the day. By mid
0:50:10 > 0:50:15afternoon, more of us are getting double-figure temperatures. A chilly
0:50:15 > 0:50:21day in Scotland. We will have another go at banishing that cold
0:50:21 > 0:50:27air from Scotland as we move into Tuesday. Some wet weather comes in
0:50:27 > 0:50:32on Monday evening into Tuesday morning. Some snow on the hills
0:50:32 > 0:50:37again, but changing back to rain on Tuesday. A band of rain pushing
0:50:37 > 0:50:42southward through England and Wales throughout the day, but above
0:50:42 > 0:50:45double-figure temperatures. Tuesday into Wednesday, low pressure in
0:50:45 > 0:50:51control. Another front coming our way, turning the weather more
0:50:51 > 0:50:58active. The jet stream is a player in our weather once again. This is
0:50:58 > 0:51:02mild air coming in. Milder air contains more moisture and the
0:51:02 > 0:51:07threat of some heavy rain for some of us during Wednesday. Some
0:51:07 > 0:51:10uncertainty about the position. Could well be further south than
0:51:10 > 0:51:17this. Most areas in the east of England stay dry and bright. As we
0:51:17 > 0:51:22go into Thursday, still low pressure dominating the scene. We are going
0:51:22 > 0:51:28to see some wind and outbreaks of rain. Thursday, some colder air may
0:51:28 > 0:51:32start to push back in across parts of Scotland and then Northern
0:51:32 > 0:51:37Ireland. If it does, any wet weather could see some snow on the hills in
0:51:37 > 0:51:43Scotland. From Thursday to Friday, the isobars turning more northerly,
0:51:43 > 0:51:50so colder air moving southwards again. A fightback from the colder
0:51:50 > 0:51:58air on Friday. Initially in Scotland and Northern Ireland. Some wet
0:51:58 > 0:52:02weather for England and Wales moving southwards. The wind direction
0:52:02 > 0:52:07changes for Scotland and Northern Ireland. Turbulent is one word for
0:52:07 > 0:52:11it. Milder for a time, but only briefly in Scotland and Northern
0:52:11 > 0:52:18Ireland. Some rain at times, and even snow on Scottish hills. Windy
0:52:18 > 0:52:19in southern parts of the
0:52:31 > 0:52:33The Lea Valley in Hertfordshire,
0:52:33 > 0:52:36fondly known as the "green lung" for London.
0:52:38 > 0:52:42Once the home of industry, it's been transformed for recreation
0:52:42 > 0:52:44and wildlife.
0:52:44 > 0:52:47And while Sean has been foraging for his supper,
0:52:47 > 0:52:50I have spent the day on the Old River Lea.
0:52:50 > 0:52:53A leafy enclave meandering through the valley, it is
0:52:53 > 0:52:57well-known across the land for its big-catch barbel fishing.
0:52:57 > 0:53:01The problem is that fishermen are catching fewer young fish.
0:53:01 > 0:53:04Now that means the barbel's long-term future in the river
0:53:04 > 0:53:06is uncertain.
0:53:12 > 0:53:14In a bid to protect the fish,
0:53:14 > 0:53:17enthusiastic fishermen have got together
0:53:17 > 0:53:20with Hertfordshire and Middlesex Wildlife Trust,
0:53:20 > 0:53:22the Lea Valley Regional Park Authority
0:53:22 > 0:53:25and the Environment Agency to form the Barbel Action Group.
0:53:25 > 0:53:28Today, they're surveying the river to assess
0:53:28 > 0:53:31the health of the current fish population.
0:53:32 > 0:53:35How often do you fall over?
0:53:35 > 0:53:38VOICEOVER: George Horne from the agency has ditched the rod
0:53:38 > 0:53:40for something more shocking.
0:53:40 > 0:53:43What on earth is going on here, George?
0:53:43 > 0:53:46So, we're here today with the Environment Agency.
0:53:46 > 0:53:50We're doing an electric fishing survey as part of a wider
0:53:50 > 0:53:54initiative to improve barbel habitats within the Lea Valley.
0:53:54 > 0:53:56So, we can see the team with these things in their hands.
0:53:56 > 0:53:58How does it work? So, what they're doing is,
0:53:58 > 0:54:02they're going to be sending an electric pulse through the water
0:54:02 > 0:54:06and what that does is it creates an involuntary muscle spasm for fish.
0:54:06 > 0:54:09It doesn't harm them or injure them in any way, shape or form.
0:54:09 > 0:54:12They'll be removed, put into a tub on the boat,
0:54:12 > 0:54:15and they will be processed by ID-ing their species,
0:54:15 > 0:54:17measuring them, counting them all,
0:54:17 > 0:54:20and then we take scale samples from those fish as well,
0:54:20 > 0:54:22and from the data that we have
0:54:22 > 0:54:25within this section of the River Lea,
0:54:25 > 0:54:27it does show a decline in barbel populations
0:54:27 > 0:54:29and potentially other gravel-spawning fish.
0:54:29 > 0:54:32What do you think it might be that's upsetting barbel here?
0:54:32 > 0:54:35Because when you look at the water, the water quality,
0:54:35 > 0:54:37it looks really clear. Yeah, it does.
0:54:37 > 0:54:39But if I move my feet, like that,
0:54:39 > 0:54:41you see a lot of fine sediments coming out of it.
0:54:41 > 0:54:45What the barbel ideally need is good, clean gravels,
0:54:45 > 0:54:49so that the females can create an indentation with their tails,
0:54:49 > 0:54:54lay their eggs and then scrape the clean gravels back over the top.
0:54:54 > 0:54:56I've got to ask about our elegant outfits.
0:54:56 > 0:54:58Do I really need to be wearing all this?
0:54:58 > 0:55:00As we are going to be doing electric fishing,
0:55:00 > 0:55:03the outfits that we are wearing are going to protect us
0:55:03 > 0:55:06from the electric field that we will be putting through the water.
0:55:07 > 0:55:10This survey will help determine the habitat work that needs
0:55:10 > 0:55:14to be done to improve the river, such as narrowing it to
0:55:14 > 0:55:18create faster-moving water to clean the gravel.
0:55:18 > 0:55:21Unlike my earlier fishing experience,
0:55:21 > 0:55:24when you're stunning fish, it doesn't take long to catch them.
0:55:30 > 0:55:33OK.There we go. A decent pike. Yay.
0:55:33 > 0:55:35So, are we going to measure him?
0:55:35 > 0:55:37Or not bother because he's not a barbel?
0:55:37 > 0:55:40No, we'll process absolutely everything.
0:55:40 > 0:55:4373-ish! Just under.I give it 72.4.
0:55:43 > 0:55:47He's very picky. 72.4.Yeah. I was about to say that.
0:55:47 > 0:55:49Straight back in here.
0:55:50 > 0:55:52So, here we've got a barbel.
0:55:52 > 0:55:54It's quite lively.
0:55:54 > 0:55:56So, what makes him barbel-y?
0:55:56 > 0:55:58Unlike a lot of other fish, he's got
0:55:58 > 0:56:00this very long, lean torpedo-shape to him.
0:56:00 > 0:56:05It gives him the ability to live in very fast-flowing water,
0:56:05 > 0:56:07and also this very flat sort of underside,
0:56:07 > 0:56:11making it perfect for them to be able to feed along the bottom,
0:56:11 > 0:56:13and what comes with that is the classic sort of
0:56:13 > 0:56:17under-turned mouth, positioned underneath his face.
0:56:17 > 0:56:20So that he can actually hoover up? Absolutely.Yeah.
0:56:20 > 0:56:24Then you have got the barbels here at the front.What are they for?
0:56:24 > 0:56:27So, these are used for rooting around through the gravels.
0:56:27 > 0:56:29It helps them to detect food.
0:56:29 > 0:56:31So, what we're going to do now,
0:56:31 > 0:56:33we're going to take a scale sample from it.
0:56:33 > 0:56:36Is that going to hurt? It won't hurt the fish.
0:56:38 > 0:56:43So, these will go up to our national fish laboratory, based in Brampton,
0:56:43 > 0:56:47and what they'll be able to tell is actually the age of the fish.
0:56:47 > 0:56:49We'll get that put in a scale packet.
0:56:51 > 0:56:52It's quite a little fish.
0:56:52 > 0:56:56It's actually encouraging to see barbel this size within this
0:56:56 > 0:56:58part of the River Lea because it probably
0:56:58 > 0:57:01indicates that there is some kind of recruitment going on.
0:57:01 > 0:57:05So, really, I think what we would like to do is identify
0:57:05 > 0:57:07where those areas are
0:57:07 > 0:57:09and can connectivity between juvenile
0:57:09 > 0:57:12and adult habitat be proved?
0:57:15 > 0:57:17Checked and measured,
0:57:17 > 0:57:19it's time to get the fish safely back in the river.
0:57:21 > 0:57:22Extraordinary creatures.
0:57:22 > 0:57:25It would be a great shame to see the native barbel
0:57:25 > 0:57:28disappear from the Old River Lea.
0:57:29 > 0:57:31But thanks to the river's caretakers,
0:57:31 > 0:57:34the work to improve their habitat will insure there are barbel
0:57:34 > 0:57:37and other fish here for many years to come.
0:57:37 > 0:57:39There you go...
0:57:39 > 0:57:42Hopefully to a happier future in this river.Absolutely.
0:57:53 > 0:57:57Sean, I have been up to my knees in freezing-cold water
0:57:57 > 0:58:00and you've been in the pub?! Not all day. It's not what it seems.
0:58:00 > 0:58:02I've actually been doing a really important taste test
0:58:02 > 0:58:04and you can join me here.
0:58:04 > 0:58:07That's the least you could do. Thank you very much. Cheers.
0:58:07 > 0:58:09I must say, that's a really good look.
0:58:09 > 0:58:11Thank you very much.
0:58:11 > 0:58:13Well, next week we're in the Cairngorms,
0:58:13 > 0:58:16and Joe Crowley gets to dress up nearly as elegantly as me,
0:58:16 > 0:58:19as he braves the elements to get up close
0:58:19 > 0:58:21and personal with wildlife getting ready for the winter.
0:58:21 > 0:58:24And Helen Skelton is meeting eagles that are capturing
0:58:24 > 0:58:26the ultimate bird's eye view.
0:58:26 > 0:58:28Until then, goodbye.Goodbye.
0:58:28 > 0:58:31I can't believe you've been in the pub all day!