Browse content similar to Isles of Scilly. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Where the warm rays of the spring sun first hit our countryside, | 0:00:26 | 0:00:29 | |
where puffins and other sea birds make their homes - | 0:00:29 | 0:00:34 | |
this breathtaking group of islands are the Isles of Scilly... | 0:00:34 | 0:00:38 | |
..outstandingly beautiful, | 0:00:39 | 0:00:41 | |
attracting thousands of visitors a year, | 0:00:41 | 0:00:44 | |
but not all of those visitors are most welcome. | 0:00:44 | 0:00:47 | |
I'm talking about brown rats. | 0:00:47 | 0:00:50 | |
They're thought to be partly responsible for the decline | 0:00:50 | 0:00:52 | |
in sea bird numbers but on St Agnes, they think they've eradicated them. | 0:00:52 | 0:00:57 | |
I'll be finding out how. | 0:00:57 | 0:00:58 | |
Matt's on his way here from the mainland. | 0:01:00 | 0:01:03 | |
And I'm hoping to be one of those welcome visitors, | 0:01:05 | 0:01:08 | |
as are my VIP travelling companions. | 0:01:08 | 0:01:10 | |
But to be honest with you, they're not the kind of passenger | 0:01:10 | 0:01:13 | |
that you'd normally expect to sit next to on a plane... | 0:01:13 | 0:01:16 | |
Thank you. | 0:01:16 | 0:01:18 | |
..especially as they have wings of their own. | 0:01:18 | 0:01:20 | |
CHEEPING | 0:01:20 | 0:01:21 | |
Come on, then, let's get you on board. | 0:01:21 | 0:01:23 | |
Tom's down on the farm. | 0:01:23 | 0:01:27 | |
Hardly a week goes by without someone | 0:01:27 | 0:01:29 | |
being killed or seriously injured on our farms. | 0:01:29 | 0:01:32 | |
A couple of the culprits, | 0:01:32 | 0:01:33 | |
things cut can spear you or things that can kick you. | 0:01:33 | 0:01:37 | |
Why is farming quite such a dangerous business | 0:01:37 | 0:01:40 | |
and how can we make it safer? | 0:01:40 | 0:01:42 | |
I'll be investigating. | 0:01:42 | 0:01:45 | |
And Adam's visiting a dairy farm | 0:01:45 | 0:01:47 | |
where cows aren't the order of the day. | 0:01:47 | 0:01:50 | |
Now goat's milk and cheese is very popular, | 0:01:50 | 0:01:53 | |
and to get goats milking, they have to give birth to kids. | 0:01:53 | 0:01:56 | |
Finding a home for the billy kids, up until now, | 0:01:56 | 0:01:58 | |
has been a bit of a problem. | 0:01:58 | 0:02:00 | |
One farmer may have the solution. | 0:02:00 | 0:02:03 | |
Oi! Get off my ear! | 0:02:03 | 0:02:04 | |
White sands, sparkling seas, | 0:02:21 | 0:02:25 | |
exotic gardens | 0:02:25 | 0:02:27 | |
and bursting hedgerows, | 0:02:27 | 0:02:29 | |
a gentle place, | 0:02:29 | 0:02:31 | |
timeless. | 0:02:31 | 0:02:32 | |
A paradise they call the Isles of Scilly. | 0:02:35 | 0:02:38 | |
The Isles of Scilly sit about 30 miles southwest of Cornwall. | 0:02:40 | 0:02:44 | |
The biggest of the five inhabited islands is St Mary's, | 0:02:44 | 0:02:48 | |
where I'm about to embark on a sea bird adventure. | 0:02:48 | 0:02:51 | |
20,000 sea birds will soon be returning here to breed, | 0:02:54 | 0:02:58 | |
amongst them, some of our rarest - | 0:02:58 | 0:03:01 | |
endangered species like the Manx shearwater and the storm petrel. | 0:03:01 | 0:03:05 | |
I'm hitching a ride with the children of the Five Islands School, | 0:03:05 | 0:03:08 | |
hoping to catch a glimpse of some of these rare sea birds. | 0:03:08 | 0:03:12 | |
What have we got there? Let's have a look. | 0:03:14 | 0:03:16 | |
We've got some kittiwakes! | 0:03:16 | 0:03:17 | |
It may be a bit early in the season | 0:03:19 | 0:03:20 | |
for the shearwaters and storm petrels, | 0:03:20 | 0:03:23 | |
but the kittiwakes are already here in good numbers. | 0:03:23 | 0:03:26 | |
This is the first good day that teacher Lucy Greenlaw | 0:03:26 | 0:03:30 | |
has been able to take the pupils out. | 0:03:30 | 0:03:32 | |
There's that seal. Can you see? | 0:03:32 | 0:03:35 | |
Lucy, do you find that they learn better out here | 0:03:35 | 0:03:37 | |
-than they do in the classroom? -Absolutely, absolutely. | 0:03:37 | 0:03:40 | |
We've been learning about sea birds for a couple of weeks now | 0:03:40 | 0:03:42 | |
and just having this trip has really engaged them | 0:03:42 | 0:03:44 | |
and really inspired them. They just love it. | 0:03:44 | 0:03:46 | |
Why do you think they learn better in this environment? | 0:03:46 | 0:03:49 | |
-It's first-hand experience, isn't it? Rather than looking in books. -Yeah. | 0:03:49 | 0:03:53 | |
Just being out in the open air is just a fantastic opportunity. | 0:03:53 | 0:03:55 | |
I've been really impressed by their sea bird knowledge. | 0:03:55 | 0:03:58 | |
We've got to teach these children about the sea birds | 0:03:58 | 0:04:00 | |
so they can look after the future. | 0:04:00 | 0:04:02 | |
And that's important, because the sea birds here need protecting. | 0:04:04 | 0:04:08 | |
Numbers have declined drastically in recent years. | 0:04:08 | 0:04:12 | |
The reason? | 0:04:12 | 0:04:13 | |
Brown rats - a legacy of | 0:04:13 | 0:04:15 | |
the hundreds of shipwrecks in the waters down the centuries. | 0:04:15 | 0:04:19 | |
Literally leaving the sinking ships, the rats scurried ashore, | 0:04:21 | 0:04:25 | |
colonising all of the islands and threatening the native sea birds. | 0:04:25 | 0:04:29 | |
But now, something is being done about it. | 0:04:29 | 0:04:33 | |
Jacqueline Pearson heads up the Seabird Recovery Project, | 0:04:33 | 0:04:37 | |
a project set up especially to save the sea birds | 0:04:37 | 0:04:40 | |
by culling the brown rats. | 0:04:40 | 0:04:42 | |
The reason they're such a problem is we've got really special sea birds. | 0:04:44 | 0:04:47 | |
Particularly the burrow-nesting ones - the Manx shearwaters | 0:04:47 | 0:04:50 | |
and the storm petrels, and the brown rats are the greatest threat | 0:04:50 | 0:04:54 | |
to them on land because they eat their chicks and their eggs. | 0:04:54 | 0:04:57 | |
What makes Manx shearwater and storm petrels so vulnerable | 0:04:57 | 0:05:01 | |
is that they nest in burrows in the ground - | 0:05:01 | 0:05:04 | |
easy for rats to get into and steal the eggs. | 0:05:04 | 0:05:07 | |
We do have evidence of none of the chicks fledging | 0:05:07 | 0:05:10 | |
on St Agnes and Gugh because they're predated by the rats. | 0:05:10 | 0:05:13 | |
-So, there's been no fledging at all? -No. -That's disastrous. | 0:05:13 | 0:05:16 | |
Not for a long time. | 0:05:16 | 0:05:17 | |
I mean, it's nearly in living memory we've had no chicks | 0:05:17 | 0:05:20 | |
fledge on these islands. | 0:05:20 | 0:05:22 | |
So right now, we're excited because | 0:05:22 | 0:05:24 | |
if we're keeping these islands rat-free now, | 0:05:24 | 0:05:26 | |
we should have the chicks fledging. | 0:05:26 | 0:05:28 | |
As far as they can tell, the rats have gone from St Agnes. | 0:05:28 | 0:05:32 | |
It's looking good for the sea birds. | 0:05:32 | 0:05:34 | |
One species' loss is another's gain. | 0:05:34 | 0:05:37 | |
What about the thorny question | 0:05:37 | 0:05:38 | |
of the ethics of killing one animal to protect others? | 0:05:38 | 0:05:41 | |
To put it in perspective, the Manx shearwater only breeds | 0:05:41 | 0:05:44 | |
in one more place in England, | 0:05:44 | 0:05:45 | |
which is on the Isle of Lundy in the Bristol Channel. | 0:05:45 | 0:05:48 | |
And the storm petrel, this is the only place it breeds in England. | 0:05:48 | 0:05:51 | |
So, these are incredibly special places for these sea birds. | 0:05:51 | 0:05:54 | |
Now, the rats were accidentally introduced and ethically, | 0:05:54 | 0:05:57 | |
it's a challenge for the RSPB | 0:05:57 | 0:05:59 | |
and their partners every day to make these decisions, | 0:05:59 | 0:06:01 | |
but we need to in order to safeguard and protect our important sea birds. | 0:06:01 | 0:06:06 | |
The community on St Agnes | 0:06:06 | 0:06:07 | |
have played a big part in ridding the island of rats - 3,300 in total. | 0:06:07 | 0:06:14 | |
Even though it looks like the rats have gone, | 0:06:14 | 0:06:16 | |
islanders like Rosie Felton remain vigilant. | 0:06:16 | 0:06:19 | |
Now the island has been rat-free since December | 0:06:21 | 0:06:25 | |
and now we have a monitoring system. | 0:06:25 | 0:06:27 | |
-So, these are stationed... -Can we look at inside? -Yes. | 0:06:27 | 0:06:30 | |
They're stationed around the island. | 0:06:30 | 0:06:31 | |
Ooh, what's that? That's really odd, it looks like a tea light. | 0:06:31 | 0:06:35 | |
-It's chocolate wax. -I see. How does it work, then? | 0:06:35 | 0:06:38 | |
Well, the rats really like the flavour of these, | 0:06:38 | 0:06:40 | |
so they'll start gnawing away at these. | 0:06:40 | 0:06:42 | |
And it's just evidence that they've been there. | 0:06:42 | 0:06:44 | |
We have the Scilly shrew, which is native to Scilly, | 0:06:44 | 0:06:47 | |
and the difference is they have a much smaller bite, | 0:06:47 | 0:06:51 | |
so you can tell whether it's the shrew or the rat. | 0:06:51 | 0:06:53 | |
So, fingers crossed, we'll just have little pinprick holes | 0:06:53 | 0:06:56 | |
from the shrew and no big teeth marks from rats coming back. | 0:06:56 | 0:06:59 | |
St Agnes is just the start - | 0:07:00 | 0:07:03 | |
the bigger challenge remains, | 0:07:03 | 0:07:05 | |
ridding the rest of the islands of their brown rats. | 0:07:05 | 0:07:08 | |
But there's a problem - | 0:07:08 | 0:07:10 | |
the thing about rats is that they're excellent swimmers | 0:07:10 | 0:07:13 | |
and can easily cover two kilometres of open water. | 0:07:13 | 0:07:17 | |
Because these islands are so tightly packed together, | 0:07:17 | 0:07:20 | |
they can island hop. | 0:07:20 | 0:07:22 | |
To stop this happening, | 0:07:24 | 0:07:25 | |
you have to take out the rats from their outlying strongholds. | 0:07:25 | 0:07:29 | |
My next stop is Samson Island - | 0:07:29 | 0:07:33 | |
uninhabited, and beautiful. | 0:07:33 | 0:07:35 | |
And I'm here to do my bit... | 0:07:36 | 0:07:38 | |
Oh-h! | 0:07:38 | 0:07:40 | |
..even if it means wading through freezing water little bit. | 0:07:40 | 0:07:44 | |
'The island has its share of brown rats. | 0:07:46 | 0:07:49 | |
'Up ahead, the orange hats are the Seabird Recovery team, | 0:07:49 | 0:07:52 | |
'already hard at work.' | 0:07:52 | 0:07:54 | |
-So, what's going on here, then? What's this? -This is an ink trap. | 0:07:55 | 0:07:58 | |
Basically, it's biodegradable ink | 0:07:58 | 0:08:00 | |
on a bit of card, | 0:08:00 | 0:08:02 | |
and this we'll put into the tube. | 0:08:02 | 0:08:04 | |
The rat enters one side and he'll walk into the tube, | 0:08:04 | 0:08:07 | |
walk across the ink, | 0:08:07 | 0:08:08 | |
and then we get his footprints on the other side as he comes out. | 0:08:08 | 0:08:12 | |
We have them placed around. | 0:08:12 | 0:08:13 | |
We can basically pull out the bits of card, examine it, | 0:08:13 | 0:08:16 | |
-and see exactly what's passing in and out. -Amazing. | 0:08:16 | 0:08:20 | |
'Only once they're sure it is rats they're dealing with, | 0:08:21 | 0:08:24 | |
'then it's time to lay the traps. | 0:08:24 | 0:08:26 | |
'New Zealander Elizabeth Bell | 0:08:26 | 0:08:28 | |
'has done this kind of work all over the world. | 0:08:28 | 0:08:31 | |
'She's going to show me how to bait a trap.' | 0:08:31 | 0:08:34 | |
-Do I get one of those orange hats? -You do. | 0:08:34 | 0:08:36 | |
-I'm now part of the orange hat team. -You're now part of the team. | 0:08:36 | 0:08:39 | |
Oh, lovely! | 0:08:39 | 0:08:41 | |
So, as you can see, we've got quite a lot of rat sign here, | 0:08:41 | 0:08:44 | |
so we're going to put one of our bait stations here | 0:08:44 | 0:08:46 | |
to be able to target the rats. | 0:08:46 | 0:08:47 | |
So, you've kindly brought over the rodenticide. | 0:08:47 | 0:08:49 | |
Also, because it's Easter, I've brought some choccy eggs | 0:08:49 | 0:08:52 | |
-as I know they like chocolate. -They love chocolate. | 0:08:52 | 0:08:54 | |
I know it's not going to fit in that square gap, though. | 0:08:54 | 0:08:56 | |
You're the expert. How would I do this? | 0:08:56 | 0:08:58 | |
The easiest thing to do is put the piece of chocolate | 0:08:58 | 0:09:01 | |
onto the wire and if they don't eat the whole thing, | 0:09:01 | 0:09:03 | |
they'll leave teeth marks on it, | 0:09:03 | 0:09:05 | |
so you can detect a rat has been in the station. | 0:09:05 | 0:09:07 | |
'Each station gets baited up with a bit of my chocolate egg - | 0:09:09 | 0:09:13 | |
'a seasonal touch for a serious problem. | 0:09:13 | 0:09:16 | |
'Maybe one day the rats will be gone forever.' | 0:09:16 | 0:09:19 | |
Jacqueline, do you think there will ever be a time | 0:09:19 | 0:09:21 | |
when the Isles of Scilly are completely free from rats? | 0:09:21 | 0:09:24 | |
That's the hope. | 0:09:24 | 0:09:25 | |
That is the dream for these islands, to protect our sea birds. | 0:09:25 | 0:09:28 | |
-And this is actually a global first, isn't it? -Yes, if we could do this. | 0:09:28 | 0:09:32 | |
I mean, so far, it's the largest community rat removal project | 0:09:32 | 0:09:34 | |
that's happening right now on St Agnes. | 0:09:34 | 0:09:36 | |
So, if we can move to the inhabited islands | 0:09:36 | 0:09:39 | |
and work as a team to do it all, | 0:09:39 | 0:09:41 | |
we'll be literally leading the way for the rest of the world, | 0:09:41 | 0:09:44 | |
protecting our amazing sea birds. | 0:09:44 | 0:09:45 | |
I'm hoping Matt's own little flock are ready | 0:09:55 | 0:09:58 | |
to make the short journey over to Scilly from Cornwall. | 0:09:58 | 0:10:03 | |
MUSIC: "Three Little Birds" by Bob Marley | 0:10:05 | 0:10:08 | |
Forget the Caribbean. | 0:10:10 | 0:10:12 | |
Warmed by the Gulf stream, | 0:10:12 | 0:10:13 | |
the Isles of Scilly are our very own exotic island paradise. | 0:10:13 | 0:10:17 | |
And just a short hop from Cornwall, they're the perfect getaway. | 0:10:17 | 0:10:21 | |
But amongst the jet set today are a new breed of high-flyers. | 0:10:21 | 0:10:26 | |
# Don't worry | 0:10:26 | 0:10:28 | |
# About a thing | 0:10:28 | 0:10:32 | |
# Cos every little thing... # | 0:10:32 | 0:10:34 | |
All right, my little lovelies. Are you all right in there? | 0:10:34 | 0:10:37 | |
We'll be getting ready for take-off. | 0:10:37 | 0:10:39 | |
# Singing don't worry | 0:10:39 | 0:10:42 | |
# About a thing... # | 0:10:42 | 0:10:45 | |
Once a fortnight, the "cheep" seats on board the Newquay flight | 0:10:45 | 0:10:48 | |
are fully booked for VIDs - very important ducklings - | 0:10:48 | 0:10:53 | |
travelling in style to the Isles of Scilly's largest island | 0:10:53 | 0:10:56 | |
and main hub, St Mary's. | 0:10:56 | 0:10:59 | |
28 miles to go. Doing well. | 0:10:59 | 0:11:02 | |
If anyone's feeling a little airsick, just give me a quack | 0:11:04 | 0:11:07 | |
and I'll hand in the bag. | 0:11:07 | 0:11:10 | |
The journey for these flying ducklings began | 0:11:10 | 0:11:13 | |
just a few hours earlier on the Cornish peninsula. | 0:11:13 | 0:11:16 | |
Come on! Come on, slowcoach! | 0:11:16 | 0:11:19 | |
DUCKS QUACK | 0:11:19 | 0:11:21 | |
Hello. | 0:11:21 | 0:11:23 | |
Tanya Olver is a rare breed among duck farmers. | 0:11:23 | 0:11:27 | |
She does everything herself | 0:11:27 | 0:11:28 | |
at her free-range duck farm near St Austell - | 0:11:28 | 0:11:31 | |
rearing, processing, and even hatching. | 0:11:31 | 0:11:34 | |
DUCKLINGS CHEEP | 0:11:36 | 0:11:38 | |
The majority hatch within 48 hours of each other, | 0:11:43 | 0:11:46 | |
but you'll get one or two that take longer. | 0:11:46 | 0:11:49 | |
Sometimes they need a bit of a hand. | 0:11:49 | 0:11:52 | |
Luckily, the membrane... Oh, wow, look! | 0:11:52 | 0:11:55 | |
Luckily the membrane is still pliable. So, he'll unfurl his head. | 0:11:55 | 0:12:00 | |
But I won't take him all the way out of the shell. | 0:12:00 | 0:12:03 | |
I don't like to do that. | 0:12:03 | 0:12:04 | |
I let them do that for themselves. | 0:12:04 | 0:12:07 | |
And I'll put him in the drawer with the others. | 0:12:07 | 0:12:10 | |
Tanya has spent the last seven years developing her own breed, | 0:12:18 | 0:12:21 | |
the renowned Terras duck. | 0:12:21 | 0:12:24 | |
It's a cross of traditional breeds that gives it good growth, | 0:12:25 | 0:12:29 | |
good flavour and a really good fat-to-meat ratio. | 0:12:29 | 0:12:33 | |
Sorry, there's one running around on the floor there! | 0:12:33 | 0:12:36 | |
Come here, you little devil. | 0:12:39 | 0:12:41 | |
SHE CHUCKLES | 0:12:41 | 0:12:42 | |
See you later. | 0:12:44 | 0:12:45 | |
Tanya's Terras duck meat is flying out the door to chefs | 0:12:45 | 0:12:49 | |
in all quarters of the British Isles. | 0:12:49 | 0:12:52 | |
But she's recently hatched a plan | 0:12:52 | 0:12:54 | |
to export some of her hours-old ducklings | 0:12:54 | 0:12:56 | |
to be reared on the Isles of Scilly. | 0:12:56 | 0:12:58 | |
# Singing, don't worry | 0:12:58 | 0:13:01 | |
# About a thing... # | 0:13:01 | 0:13:03 | |
'And it doesn't matter how cute you are, | 0:13:03 | 0:13:05 | |
'there's no ducking out of airport security.' | 0:13:05 | 0:13:07 | |
-Good morning, good morning! -Hello, Matt. Here are my ducklings for you. | 0:13:07 | 0:13:10 | |
-Precious cargo. -Yes, please go after them for me. -I will. | 0:13:10 | 0:13:13 | |
-How many are in here? -There's 30 in there. -Is there? OK. | 0:13:13 | 0:13:17 | |
-Well, say goodbye. -Cheerio! Safe flying. | 0:13:17 | 0:13:20 | |
-Don't worry, I've got loads of travel games sorted out. -Thank you! | 0:13:20 | 0:13:24 | |
I can feel them all kind of puddling around inside. | 0:13:24 | 0:13:27 | |
This one's nibbling on my finger. | 0:13:27 | 0:13:29 | |
Morning! Do I just walk straight through? | 0:13:29 | 0:13:31 | |
Yes, come straight through. | 0:13:31 | 0:13:33 | |
SECURITY SCANNER BEEPS | 0:13:33 | 0:13:34 | |
Here we are. | 0:13:34 | 0:13:36 | |
-Right, and now, do we just reveal the cargo? -Yes. | 0:13:38 | 0:13:41 | |
-Ahh! -Oh, look at them! Hello, guys! | 0:13:43 | 0:13:46 | |
Oh, you're absolutely beautiful. | 0:13:46 | 0:13:48 | |
Such a gorgeous, gorgeous golden yellow. | 0:13:48 | 0:13:50 | |
Just got to check that there's nothing in the box | 0:13:50 | 0:13:52 | |
that shouldn't be there. | 0:13:52 | 0:13:54 | |
There we are. | 0:13:54 | 0:13:55 | |
Can you just lift your little wing up and we'll have a look underneath? | 0:13:55 | 0:13:58 | |
There we are, that's all fine. | 0:13:58 | 0:14:00 | |
Just mind your little heads. | 0:14:00 | 0:14:02 | |
# Every little thing's Gonna be all right | 0:14:02 | 0:14:06 | |
# Singing, don't worry | 0:14:06 | 0:14:09 | |
# About a thing... # | 0:14:09 | 0:14:11 | |
Back up in the sky, we're making our descent | 0:14:11 | 0:14:14 | |
towards Britain's most southwesterly point, | 0:14:14 | 0:14:16 | |
the Isles of Scilly. | 0:14:16 | 0:14:18 | |
# Rose up this morning | 0:14:18 | 0:14:22 | |
# Smiled at the rising sun | 0:14:22 | 0:14:25 | |
# Three little birds | 0:14:25 | 0:14:28 | |
# Each by my doorstep | 0:14:28 | 0:14:32 | |
# Singing sweet songs | 0:14:32 | 0:14:35 | |
# Melodies pure and true | 0:14:35 | 0:14:38 | |
# Singing... # | 0:14:38 | 0:14:40 | |
Welcome to your new home. | 0:14:40 | 0:14:43 | |
Gosh, it's sunny! | 0:14:44 | 0:14:46 | |
-Right, here we are. Morning! -Morning. | 0:14:47 | 0:14:50 | |
-How are you doing, all right? -All right, Matt. You all right? -I'm good. | 0:14:50 | 0:14:53 | |
Now, you're not just here for the luggage, are you? | 0:14:53 | 0:14:55 | |
-Not just for the luggage. -These are yours. | 0:14:55 | 0:14:57 | |
-Lovely, thank you very much. -Good lad. | 0:14:57 | 0:15:00 | |
Now, where is the farm from here? | 0:15:00 | 0:15:01 | |
It's just past that hangar there, and down through the gap, and we're home. | 0:15:01 | 0:15:04 | |
-Great, so we can walk? -Yeah, we can walk. -Perfect, let's go. | 0:15:04 | 0:15:08 | |
Part-time baggage handler and fireman Dave | 0:15:08 | 0:15:11 | |
and his partner Kylie run Salakee Farm on St Mary's, | 0:15:11 | 0:15:15 | |
the final destination for this precious cargo. | 0:15:15 | 0:15:18 | |
Right, so you work here at the airport, then, and you farm? | 0:15:18 | 0:15:22 | |
Yeah, I do three days up here. | 0:15:22 | 0:15:23 | |
It frees me up to do four days down the farm, so it works quite well. | 0:15:23 | 0:15:27 | |
Morning, all! | 0:15:27 | 0:15:30 | |
-This is a great little route home, this. -It's ideal. | 0:15:30 | 0:15:34 | |
-And this is your place, is it? -This is our place here now. -Oh, wow. | 0:15:36 | 0:15:40 | |
It's beautiful with all the daffodils. | 0:15:40 | 0:15:42 | |
It's idyllic, Dave. | 0:15:42 | 0:15:43 | |
Not so nice when it's blowing a gale, but it's not bad today. | 0:15:43 | 0:15:46 | |
-Kylie, all right? -Hi! -Hello. -This is Matt. -Hi, nice to meet you. | 0:15:50 | 0:15:54 | |
-Hi, Kylie. -How are you doing? -I'm good. | 0:15:54 | 0:15:56 | |
DUCKLINGS CHEEP | 0:15:56 | 0:15:58 | |
They are just the most delightful things to hold. | 0:16:00 | 0:16:02 | |
They're all right at this age. | 0:16:02 | 0:16:04 | |
There, you can stretch your little wings now, and your little legs. | 0:16:04 | 0:16:08 | |
So, how did this all start for you? Where did the idea come from? | 0:16:08 | 0:16:11 | |
We looked into milking cows, we looked into veg. | 0:16:11 | 0:16:14 | |
You name it, we looked into it, really. | 0:16:14 | 0:16:17 | |
But this seemed to be the only manageable one | 0:16:17 | 0:16:19 | |
we could fit in around work, really. | 0:16:19 | 0:16:21 | |
And also this is something that's not done on the Isles of Scilly, | 0:16:21 | 0:16:25 | |
-so it's a real niche thing. -What do you do with them, then? | 0:16:25 | 0:16:28 | |
You receive them here. What happens from this stage? | 0:16:28 | 0:16:30 | |
Once they kind of grow up, they go outside and live a nice | 0:16:30 | 0:16:33 | |
-free-range life, taking in the lovely views for eight weeks... -OK. | 0:16:33 | 0:16:37 | |
..which is two weeks longer than commercial ducks. | 0:16:37 | 0:16:39 | |
Commercial ducks have six weeks. | 0:16:39 | 0:16:41 | |
They then go to a big processing room and then they get delivered | 0:16:41 | 0:16:45 | |
to the general public or restaurants, | 0:16:45 | 0:16:47 | |
so they stay on the islands. So, nothing leaves the island. | 0:16:47 | 0:16:50 | |
Which is very different if you are, let's say, a cattle farmer? | 0:16:50 | 0:16:54 | |
A few people send animals away. | 0:16:54 | 0:16:56 | |
They go to the abattoir, they get processed on the mainland, | 0:16:56 | 0:16:58 | |
packaged, and then come back. But I just think you lose your control. | 0:16:58 | 0:17:02 | |
I mean, it's fine, but doing it this way, | 0:17:02 | 0:17:05 | |
we've got complete control of what happens to the meat. | 0:17:05 | 0:17:09 | |
And I presume you've had quite a bit of feedback from your customers? | 0:17:09 | 0:17:12 | |
Yeah, some really, really good feedback. | 0:17:12 | 0:17:14 | |
-On a winner here, then, Dave? -Hopefully, yeah. I better had! | 0:17:14 | 0:17:17 | |
It's proving a real plus for the inhabitants of these islands | 0:17:21 | 0:17:25 | |
to be able to get their hands on meat reared | 0:17:25 | 0:17:27 | |
and readied for the table right here on the Isles of Scilly. | 0:17:27 | 0:17:31 | |
But it's not just the self-sufficiency | 0:17:31 | 0:17:34 | |
of these Cornish expats that's proving an attractive proposition. | 0:17:34 | 0:17:38 | |
Their taste is making waves among the island's foodie circles. | 0:17:38 | 0:17:43 | |
The moment of truth... | 0:17:43 | 0:17:45 | |
Just seems slightly weird, having just dropped off the latest batch... | 0:17:46 | 0:17:50 | |
-Don't think of it like that. -Yeah, yeah, I know! | 0:17:50 | 0:17:54 | |
Wow. | 0:17:56 | 0:17:58 | |
I mean, if you like duck, it doesn't come much better than this. | 0:17:59 | 0:18:02 | |
-I know! -Dave, do you have tea like this every night? -I wish! | 0:18:02 | 0:18:06 | |
LAUGHTER | 0:18:06 | 0:18:08 | |
-Get a couple from the cold store and... -We can't eat the profits. | 0:18:08 | 0:18:11 | |
Oh, my word. Thank you for a lovely, lovely time. | 0:18:11 | 0:18:14 | |
-I've thoroughly enjoyed myself. -Thank you for coming. -No problem. | 0:18:14 | 0:18:17 | |
But as Tom has been finding out, it's all too easy to forget | 0:18:17 | 0:18:20 | |
the potential dangers of working in the business of agriculture. | 0:18:20 | 0:18:24 | |
For many of us, farms are a picture of rural tranquillity. | 0:18:32 | 0:18:36 | |
But this picturesque scene masks a disturbing truth - | 0:18:38 | 0:18:43 | |
that agriculture is Britain's most hazardous industry. | 0:18:43 | 0:18:47 | |
In the last ten years, on average, | 0:18:49 | 0:18:51 | |
almost one farmer a week has died at work | 0:18:51 | 0:18:54 | |
and thousands have been seriously injured. | 0:18:54 | 0:18:57 | |
One of those was Darren Taylor. | 0:18:57 | 0:18:58 | |
Last October he was working on a farm in Yorkshire when the worst happened. | 0:18:58 | 0:19:03 | |
A farm worker's got caught in a potato harvester machine. | 0:19:03 | 0:19:06 | |
Initially we were told he'd been caught by his arm | 0:19:06 | 0:19:08 | |
but the crew's got to the scene now | 0:19:08 | 0:19:10 | |
and we've been told he's actually been caught by an arm and both legs. | 0:19:10 | 0:19:13 | |
The man on the ground that day was paramedic | 0:19:13 | 0:19:16 | |
Graham Pemberton from the Yorkshire Air Ambulance Service. | 0:19:16 | 0:19:19 | |
When we landed and approached the harvester, it was a bit graphic. | 0:19:19 | 0:19:23 | |
We could see Darren's leg protruding through the machinery underneath. | 0:19:23 | 0:19:28 | |
-Has that leg been in there since 6.30? -Yes. | 0:19:28 | 0:19:31 | |
'It was fairly obvious we needed to give him | 0:19:31 | 0:19:33 | |
'some good painkillers straightaway.' | 0:19:33 | 0:19:35 | |
Hi, Darren, I'm Graham. We're going to get you out of here. | 0:19:35 | 0:19:37 | |
Everything's going to be good. | 0:19:37 | 0:19:39 | |
'We got his pain under control.' | 0:19:39 | 0:19:41 | |
We need some more oxygen, please. | 0:19:41 | 0:19:43 | |
'And then we started the process of getting him out of the machinery. | 0:19:43 | 0:19:46 | |
'It took about an hour. | 0:19:46 | 0:19:48 | |
'Darren's injuries were probably the most serious I've ever seen.' | 0:19:48 | 0:19:52 | |
I don't think I've ever seen anybody | 0:19:52 | 0:19:53 | |
who was as badly injured as Darren was who's survived. | 0:19:53 | 0:19:56 | |
Walk either side of the stretcher, yeah? Walk down. Just walk down. | 0:19:56 | 0:20:00 | |
'He's got life-changing injuries there. | 0:20:00 | 0:20:03 | |
'He's almost certainly going to lose two, maybe three limbs there' | 0:20:03 | 0:20:07 | |
of varying degrees. It's shocking, really, but these things happen. | 0:20:07 | 0:20:12 | |
Darren spent several weeks in hospital. | 0:20:12 | 0:20:15 | |
He lost one leg, the lower part of the other and half his left arm. | 0:20:15 | 0:20:20 | |
You work on them machines all the time so it's second nature, | 0:20:20 | 0:20:23 | |
but this particular day I just slipped, and it got me. | 0:20:23 | 0:20:26 | |
I mean, at the end of the day, I'm here. | 0:20:26 | 0:20:28 | |
It could have been a lot worse. | 0:20:28 | 0:20:30 | |
Six months on, Darren is still being treated for his injuries. | 0:20:30 | 0:20:34 | |
It's going to be a long road to recovery. | 0:20:34 | 0:20:37 | |
But the events of that day have stayed with everyone involved. | 0:20:37 | 0:20:41 | |
I think for every paramedic, | 0:20:41 | 0:20:43 | |
there are a number of jobs that accumulate over the years | 0:20:43 | 0:20:48 | |
that live with you and you'll never forget, and he's one of mine. | 0:20:48 | 0:20:55 | |
The Yorkshire Air Ambulance and paramedics like Graham | 0:20:55 | 0:21:00 | |
deal with at least one incident like this every month. | 0:21:00 | 0:21:03 | |
Farming accidents represent a reasonable proportion | 0:21:03 | 0:21:07 | |
of the work that we do, because of the nature of farm accidents. | 0:21:07 | 0:21:11 | |
The injuries tend to be quite severe, | 0:21:11 | 0:21:14 | |
so air ambulances are more likely to get sent. | 0:21:14 | 0:21:17 | |
The plant machinery they use is quite heavy, | 0:21:17 | 0:21:20 | |
so if you get caught up in it, it's going to inflict serious injuries. | 0:21:20 | 0:21:24 | |
Farmers work in places like barns and that, | 0:21:24 | 0:21:26 | |
which are very big, tall buildings | 0:21:26 | 0:21:29 | |
and so they fall off them fairly regularly. | 0:21:29 | 0:21:31 | |
When you go to a farming incident, you know you're almost certainly | 0:21:31 | 0:21:35 | |
going to somebody who's been quite seriously injured. | 0:21:35 | 0:21:38 | |
It's not just machinery that can kill or maim. | 0:21:39 | 0:21:43 | |
Farmers face a variety of dangers | 0:21:43 | 0:21:45 | |
from toxic chemicals to unpredictable livestock, | 0:21:45 | 0:21:49 | |
and all these add up to some horrifying statistics. | 0:21:49 | 0:21:52 | |
Agriculture employs less than 2% of Britain's labour force, | 0:21:52 | 0:21:57 | |
yet farming accounts for almost 20% of all workplace deaths each year. | 0:21:57 | 0:22:02 | |
The problem isn't getting worse, but it's not getting any better either. | 0:22:04 | 0:22:08 | |
And whilst death rates in other industries like construction | 0:22:08 | 0:22:12 | |
have fallen in recent years, | 0:22:12 | 0:22:14 | |
in the last decade, | 0:22:14 | 0:22:15 | |
the number of fatalities in farming has remained pretty much the same. | 0:22:15 | 0:22:19 | |
So, just what is the problem with farming? | 0:22:19 | 0:22:23 | |
The National Farmers' Union is extremely concerned | 0:22:23 | 0:22:26 | |
about the safety record of the industry. | 0:22:26 | 0:22:29 | |
Ben Ellis is their policy adviser. | 0:22:29 | 0:22:31 | |
We, as the NFU, think that the accident rate is too high | 0:22:31 | 0:22:34 | |
and we're doing our best to try and tackle the issue. | 0:22:34 | 0:22:37 | |
We see that a low accident record | 0:22:37 | 0:22:39 | |
is an indication of a professional and modern industry. | 0:22:39 | 0:22:42 | |
Why do you think it is that accident rates in farming are so high? | 0:22:42 | 0:22:47 | |
Well, it's a combination of factors, really. | 0:22:47 | 0:22:49 | |
Certainly, farmers are doing an inherently hazardous task - | 0:22:49 | 0:22:53 | |
be it handling livestock, using machinery, | 0:22:53 | 0:22:56 | |
doing maintenance on high roofs or moving heavy objects around. | 0:22:56 | 0:23:01 | |
And also, using chemicals as well. | 0:23:01 | 0:23:03 | |
So, there's a range of different tasks that they're doing | 0:23:03 | 0:23:06 | |
which are inherently dangerous. | 0:23:06 | 0:23:07 | |
Is there something also about the culture of farmers and farming | 0:23:07 | 0:23:10 | |
that they're quite sort of independent, | 0:23:10 | 0:23:13 | |
can-do, self-reliant types? | 0:23:13 | 0:23:16 | |
Absolutely right. | 0:23:16 | 0:23:18 | |
I think farmers, certainly, there's not a culture | 0:23:18 | 0:23:21 | |
of being reckless to health and safety by any means, | 0:23:21 | 0:23:24 | |
but there's certainly a can-do attitude. | 0:23:24 | 0:23:27 | |
Sometimes that can mean that they try to get the job done at any cost. | 0:23:27 | 0:23:33 | |
What we're trying to do is make sure that they don't do that | 0:23:33 | 0:23:36 | |
at a risk to themselves or others. | 0:23:36 | 0:23:39 | |
For the NFU, this is a problem that the industry | 0:23:39 | 0:23:43 | |
must urgently get to grips with. | 0:23:43 | 0:23:46 | |
But with no significant improvement in the last ten years, | 0:23:46 | 0:23:50 | |
the question is, can things change? | 0:23:50 | 0:23:54 | |
That's what I'll be finding out later. | 0:23:54 | 0:23:58 | |
I'm at one of the farthest-flung corners of Britain, | 0:24:08 | 0:24:11 | |
an archipelago of sand and rock, encircled by a turquoise sea. | 0:24:11 | 0:24:15 | |
28 miles adrift of the rest of the country, | 0:24:18 | 0:24:21 | |
the Isles of Scilly are further from the British mainland | 0:24:21 | 0:24:24 | |
than the coast of France. | 0:24:24 | 0:24:25 | |
Blissfully secluded they may be, but how do the islanders | 0:24:28 | 0:24:31 | |
cast away on these remote outcrops make a living? | 0:24:31 | 0:24:35 | |
Just 73 people call the Isles of Scilly's | 0:24:36 | 0:24:39 | |
least populated island, St Agnes, home. | 0:24:39 | 0:24:43 | |
Among them are Tim and Sam Hicks. | 0:24:43 | 0:24:46 | |
Their 14 acres, or around five and half acres, | 0:24:46 | 0:24:49 | |
make up the only dairy farm on the whole of the Isles of Scilly. | 0:24:49 | 0:24:53 | |
So, you've got Jerseys, then? | 0:24:55 | 0:24:56 | |
Yep, six Jerseys around on the farm and a couple of Ayrshires. | 0:24:56 | 0:25:00 | |
-OK. -The Ayrshire's give us a nice creamy whole milk, | 0:25:00 | 0:25:03 | |
that's the blue top we sell. | 0:25:03 | 0:25:05 | |
The Jerseys' is pretty rich | 0:25:05 | 0:25:07 | |
and the people that don't like the rich Jersey milk buy a pot of cream. | 0:25:07 | 0:25:11 | |
In their miniature parlour, with room for two, | 0:25:11 | 0:25:15 | |
Sam and Tim's small herd produce just enough milk | 0:25:15 | 0:25:18 | |
to meet the demand for everyone on St Agnes, | 0:25:18 | 0:25:21 | |
with a few pints to spare. | 0:25:21 | 0:25:23 | |
And have you always been a dairy farmer? | 0:25:23 | 0:25:26 | |
No, I started off the farm 30 years ago | 0:25:26 | 0:25:28 | |
doing early potatoes and narcissi. | 0:25:28 | 0:25:31 | |
The potato market died off, so we were down to just the narcissi. | 0:25:31 | 0:25:37 | |
But then the demand for dairy came in | 0:25:37 | 0:25:41 | |
and I've now given over completely to the dairy side of things. | 0:25:41 | 0:25:45 | |
And what a spot you've got here! | 0:25:45 | 0:25:47 | |
I mean, this is just extraordinary, isn't it? | 0:25:47 | 0:25:50 | |
Every day is different. | 0:25:50 | 0:25:51 | |
You've either got a rough sea or it's beautiful blue or whatever, | 0:25:51 | 0:25:55 | |
and it's changing all the time. | 0:25:55 | 0:25:57 | |
I don't get fed up with it. | 0:25:57 | 0:25:58 | |
'It may look idyllic, | 0:26:00 | 0:26:02 | |
'but being a dairy farmer on an island like this | 0:26:02 | 0:26:05 | |
'doesn't come without its challenges. | 0:26:05 | 0:26:07 | |
'It requires a fair bit of multitasking.' | 0:26:07 | 0:26:10 | |
-Am I doing your job here, Sam? -Mostly this is Mum's domain, really. | 0:26:10 | 0:26:15 | |
Wow, now that is the definition of full cream. | 0:26:15 | 0:26:18 | |
It's extraordinary, isn't it, | 0:26:18 | 0:26:20 | |
that your family do absolutely everything. | 0:26:20 | 0:26:24 | |
No tanker that's going to come and collect the milk | 0:26:24 | 0:26:26 | |
and take it off to a big central dairy. | 0:26:26 | 0:26:28 | |
So in the fact that we've got the cows, | 0:26:28 | 0:26:30 | |
we've got to take it all the way through | 0:26:30 | 0:26:33 | |
and pasteurise it, bottle it, | 0:26:33 | 0:26:34 | |
and then distribute it out to whoever wants it. | 0:26:34 | 0:26:37 | |
Sometimes there's not much left over for the pigs. | 0:26:37 | 0:26:40 | |
There's pigs involved as well? Hang on, where do they come into it all? | 0:26:40 | 0:26:43 | |
Yeah, through the winter we do have a surplus on the milk, | 0:26:43 | 0:26:46 | |
because there's less people around on this little island | 0:26:46 | 0:26:49 | |
and so what we do is we get some pigs in | 0:26:49 | 0:26:51 | |
and fatten them up on the surplus, | 0:26:51 | 0:26:52 | |
and then they're sausages for summer when our tourist market kicks in. | 0:26:52 | 0:26:56 | |
-So, nothing goes to waste. -We try not to. -It's great. What a system! | 0:26:56 | 0:27:00 | |
The dairy industry is part of what makes the British countryside tick. | 0:27:08 | 0:27:12 | |
The sight of cattle grazing happily on spring grass | 0:27:12 | 0:27:16 | |
is a reminder of where our milk comes from. | 0:27:16 | 0:27:18 | |
But this week, Adam's at a dairy with a difference. | 0:27:18 | 0:27:21 | |
It's producing milk from another four-legged friend. | 0:27:23 | 0:27:26 | |
Goats are one of our oldest domesticated breeds of livestock. | 0:27:31 | 0:27:35 | |
They're farmed all over the world because they're versatile | 0:27:35 | 0:27:37 | |
and can cope in a variety of conditions. | 0:27:37 | 0:27:40 | |
Not only that, they're a dual-purpose animal, | 0:27:42 | 0:27:45 | |
which means they produce milk and meat. | 0:27:45 | 0:27:48 | |
In fact, almost three-quarters of the world's population eat goat meat. | 0:27:48 | 0:27:52 | |
So in places like Nigeria, China and India, | 0:27:52 | 0:27:55 | |
it's part of their staple diet. | 0:27:55 | 0:27:57 | |
But it's not so commonly eaten here in the UK, | 0:27:57 | 0:28:00 | |
although that might be about to change. | 0:28:00 | 0:28:02 | |
'Will Frost farms 2,500 goats for both milk and meat | 0:28:05 | 0:28:09 | |
'on this farm near Thorncombe in Dorset.' | 0:28:09 | 0:28:12 | |
-Hi, Will. -Hi, Adam. | 0:28:12 | 0:28:14 | |
What a lovely sight, all these goats. | 0:28:14 | 0:28:16 | |
Yes, it's one of the larger ones in the country, | 0:28:16 | 0:28:18 | |
-one of the larger herds. -And why goats, not cows? | 0:28:18 | 0:28:22 | |
We were milking cows, actually, | 0:28:22 | 0:28:24 | |
and in 1996 we decided to go into goat milk production. | 0:28:24 | 0:28:28 | |
And how common is that in Britain? | 0:28:28 | 0:28:30 | |
How many people are milking goats now? | 0:28:30 | 0:28:32 | |
What we produce in a year in the UK, | 0:28:32 | 0:28:35 | |
it's about half of the cow's milk production in a day. | 0:28:35 | 0:28:39 | |
-Really? -Yeah, yeah. | 0:28:39 | 0:28:41 | |
What are their temperaments like? | 0:28:41 | 0:28:44 | |
-Do you have to manage them very differently? -We do a little bit. | 0:28:44 | 0:28:47 | |
They do get stressed quite easily, | 0:28:47 | 0:28:50 | |
so everyone's got to be quite quiet with them and gentle. | 0:28:50 | 0:28:54 | |
But if you handle them well, then they're lovely animals to work with. | 0:28:54 | 0:28:58 | |
Goats are sociable animals and like living together. | 0:28:58 | 0:29:01 | |
Will keeps his herd indoors all year round. | 0:29:01 | 0:29:03 | |
But wouldn't they prefer to spend some of their time outdoors? | 0:29:03 | 0:29:07 | |
They hate the rain, actually. | 0:29:07 | 0:29:09 | |
They're a sort of goat which traditionally comes from | 0:29:09 | 0:29:13 | |
more of an arid sort of background and warmer climates. | 0:29:13 | 0:29:17 | |
-Can we go and see them in the parlour? -That would be great, yeah. | 0:29:17 | 0:29:21 | |
Will has an amazing rotary parlour | 0:29:24 | 0:29:26 | |
that can milk an astonishing 800-900 goats an hour. | 0:29:26 | 0:29:30 | |
But even with all this technology, it's still hard work. | 0:29:30 | 0:29:34 | |
They milk three times a day at 5am, 1pm and 9pm. | 0:29:34 | 0:29:37 | |
This is pretty impressive, Will. | 0:29:41 | 0:29:43 | |
This is the main milking parlour. | 0:29:43 | 0:29:45 | |
This is an 80 point rotary milking parlour. | 0:29:45 | 0:29:47 | |
How many minutes to get the goats all the way around the rotary? | 0:29:47 | 0:29:50 | |
It takes about a minute and a half to go right the way round. | 0:29:50 | 0:29:54 | |
How many litres of milk would you get from a goat in a day? | 0:29:54 | 0:29:57 | |
-About 3.5 litres. -OK. -We're aiming for four at peak. -Yeah. | 0:29:57 | 0:30:01 | |
And what are they eating in the trough, here? | 0:30:01 | 0:30:03 | |
Yeah, well, they're eating just some pellets. | 0:30:03 | 0:30:06 | |
So they get a little enticer, just helps them come on every milking. | 0:30:06 | 0:30:10 | |
But they seem to enjoy it. It's not like they have to be forced on. | 0:30:10 | 0:30:13 | |
No, absolutely. It wouldn't go very well | 0:30:13 | 0:30:16 | |
if they didn't enjoy it because they need to flow well. | 0:30:16 | 0:30:19 | |
And it's part of their daily routine, I suppose. | 0:30:19 | 0:30:21 | |
Yeah, absolutely. They love their daily routine. | 0:30:21 | 0:30:24 | |
The goats know exactly what to do in this rotary parlour. | 0:30:27 | 0:30:30 | |
The idea is to keep things moving. | 0:30:33 | 0:30:36 | |
The nannies enter the system just like on a theme park ride. | 0:30:36 | 0:30:40 | |
And while they're happily munching on some nuts, | 0:30:40 | 0:30:43 | |
Will and his team harvest the milk. | 0:30:43 | 0:30:45 | |
So, unlike a cow, a goat is like a sheep. It only has two teats. | 0:30:45 | 0:30:50 | |
So they've got these cups or clusters to put on | 0:30:50 | 0:30:53 | |
and you can see the teat is getting squeezed by a plastic sleeve | 0:30:53 | 0:30:56 | |
and the milk is running down the tube, into a central pipe | 0:30:56 | 0:31:01 | |
and then it goes into a cool fridge tank out the back. | 0:31:01 | 0:31:04 | |
'It's this milk that's turned into a range of products | 0:31:06 | 0:31:09 | |
'and Will's invited me into his house to taste some.' | 0:31:09 | 0:31:12 | |
Right, we've got a test for you here. | 0:31:12 | 0:31:14 | |
We've got goat's milk in one of those glasses, | 0:31:14 | 0:31:18 | |
the other's got cow's milk. | 0:31:18 | 0:31:20 | |
-So see if you can tell the difference. -OK. | 0:31:20 | 0:31:22 | |
That tastes like cow's. | 0:31:26 | 0:31:28 | |
Mm! This tastes very similar, but a slight difference. | 0:31:32 | 0:31:35 | |
I'd guess that this one is goat's milk, | 0:31:35 | 0:31:37 | |
but there's not a lot of difference. | 0:31:37 | 0:31:38 | |
Well done. You got it right, actually. | 0:31:38 | 0:31:41 | |
A lot of people can't tell the difference, | 0:31:41 | 0:31:43 | |
but, I mean, the great thing about goat's milk, | 0:31:43 | 0:31:45 | |
it's fantastic for kids with eczema or allergies. | 0:31:45 | 0:31:49 | |
-Try some cheese. -Mm! | 0:31:49 | 0:31:51 | |
-It's probably about 12 months old. -Mm! | 0:31:52 | 0:31:56 | |
-That's got a good flavour. It's lovely, isn't it? -Mm. | 0:31:56 | 0:31:58 | |
-Not too strong. Delicious. -No. | 0:31:58 | 0:32:00 | |
-And this is a softer one. -Eight weeks' old. | 0:32:00 | 0:32:04 | |
Mm! This is really creamy. It's delicious, isn't it? | 0:32:06 | 0:32:09 | |
-Yeah. -Lovely. -Really good. | 0:32:09 | 0:32:11 | |
With all these goats producing milk, presumably they have to give birth, | 0:32:11 | 0:32:15 | |
so half of the kids born will be male. | 0:32:15 | 0:32:17 | |
-What do you do with them? -Well, we're finding a home for all the males now | 0:32:17 | 0:32:21 | |
into the meat market, actually. So we rear those on another site. | 0:32:21 | 0:32:25 | |
-Come and have a look at them. -OK. A bit of cheese for the road. | 0:32:25 | 0:32:29 | |
'The kids are raised in a kind of goat creche. | 0:32:30 | 0:32:33 | |
'First I'm going to see the nanny kids, | 0:32:33 | 0:32:35 | |
'the young females that'll be used | 0:32:35 | 0:32:37 | |
to replenish the older milking stock.' | 0:32:37 | 0:32:39 | |
-How do you feed these, then? With a little bit of these pellets. -Yeah. | 0:32:39 | 0:32:44 | |
So they sort of have a little bit of pellets ad lib all the time. | 0:32:44 | 0:32:48 | |
And they're on these milk machines. | 0:32:48 | 0:32:50 | |
I see. It's mixed in the machine and comes out of the teat? | 0:32:50 | 0:32:52 | |
-Yeah, that's right. -Oh, there we go. -Yeah. | 0:32:52 | 0:32:54 | |
And how difficult is it to teach them how to use that? | 0:32:54 | 0:32:57 | |
You have to train them. They'll get the hang of it in 48 hours. | 0:32:57 | 0:33:00 | |
-Really? So quite quickly. -Yeah. | 0:33:00 | 0:33:03 | |
So these are the female kids to replace the nannies in the herd. | 0:33:03 | 0:33:06 | |
What about the male kids? | 0:33:06 | 0:33:07 | |
That's been a bit of a problem finding a home for them, hasn't it? | 0:33:07 | 0:33:10 | |
It has done in the past, but it's fantastic now. | 0:33:10 | 0:33:14 | |
We're using a guy called James Whetlor, who's actually here today, | 0:33:14 | 0:33:17 | |
but we found a really good meat market for the billy kids. | 0:33:17 | 0:33:23 | |
'Former chef James Whetlor is a kind of middleman. | 0:33:23 | 0:33:27 | |
'And he's here to check out the latest billy stock. | 0:33:27 | 0:33:29 | |
'He buys goat meat from farms like Will's | 0:33:29 | 0:33:32 | |
'to supply top-end restaurants.' | 0:33:32 | 0:33:34 | |
So, what are you doing here? | 0:33:34 | 0:33:36 | |
We're just weighing them to see they're up to 35 kilos, | 0:33:36 | 0:33:39 | |
which is about what we want for slaughter weight. | 0:33:39 | 0:33:41 | |
-And how old are these goats? -About five or six months. | 0:33:41 | 0:33:45 | |
How did the goat meat thing come about? | 0:33:45 | 0:33:47 | |
I moved back to Devon after being a chef in London for 12 years | 0:33:47 | 0:33:50 | |
and I got a job working for Hugh Fearnley-Whittingstall. | 0:33:50 | 0:33:53 | |
We had four goats of our own, the time came to slaughter them, | 0:33:53 | 0:33:56 | |
I thought, "I'll put them on the menu at Hugh's | 0:33:56 | 0:33:58 | |
"and see what happens." And they flew out of the door. | 0:33:58 | 0:34:01 | |
And suddenly, a light went off in my head, | 0:34:01 | 0:34:03 | |
maybe I can bring the two together and I can sell goat meat in London. | 0:34:03 | 0:34:06 | |
Now, goat meat doesn't have a great reputation. | 0:34:06 | 0:34:09 | |
You think it can only be curried. | 0:34:09 | 0:34:11 | |
Yeah, well, we're not selling goat, we're selling kid. | 0:34:11 | 0:34:15 | |
Some of the people that use it say it is just like using a spring lamb. | 0:34:15 | 0:34:18 | |
They're much more versatile. | 0:34:18 | 0:34:19 | |
I understand you've got some deliveries. | 0:34:19 | 0:34:21 | |
Actually, I'm doing one this afternoon if you want to come along. | 0:34:21 | 0:34:24 | |
-Brilliant. Will we get to try some? -Yes, you will. -Fantastic! | 0:34:24 | 0:34:26 | |
'It's a nearby delivery to a restaurant in Bristol. | 0:34:30 | 0:34:32 | |
'Chef Matthew Williamson is going to be preparing some special dishes.' | 0:34:35 | 0:34:39 | |
-So, goat on the menu. -Yeah. We love having goat on the menu. | 0:34:41 | 0:34:45 | |
It cooks really well and it's really versatile. | 0:34:45 | 0:34:47 | |
And how would you break this down? What sort of cuts do you use? | 0:34:47 | 0:34:51 | |
Well, from the foot to the head there, | 0:34:51 | 0:34:54 | |
we've got the shanks there which we'll cook traditionally. | 0:34:54 | 0:34:57 | |
The legs, we sort of barbecue those. | 0:34:57 | 0:34:59 | |
The loins on the other side, we sometimes like to cure them, | 0:34:59 | 0:35:02 | |
make a sort of ham-type product, which is really popular. | 0:35:02 | 0:35:05 | |
The breast, we tend to either roast or braise, a bit slower. | 0:35:05 | 0:35:09 | |
And then there's... The neck, we really love. | 0:35:09 | 0:35:11 | |
It's got really succulent meat. | 0:35:11 | 0:35:13 | |
And the shoulder, as well, we'll tend to slow cook. | 0:35:13 | 0:35:16 | |
-I'll prepare some of this and you guys can have some. -Lovely! -Great. | 0:35:16 | 0:35:19 | |
Here we've got some of the goat leg that's been seared off | 0:35:30 | 0:35:34 | |
and some of the breast that's been roasted. | 0:35:34 | 0:35:37 | |
Thank you very much. | 0:35:37 | 0:35:39 | |
Now, it's not as strong as I thought it was going to be. | 0:35:42 | 0:35:45 | |
I've eaten goat before, but it must have been adult goat | 0:35:45 | 0:35:48 | |
because I always tell people, "If you like strong lamb, you'll like goat." | 0:35:48 | 0:35:51 | |
-But actually, this is quite subtle in flavour. -It's really light. | 0:35:51 | 0:35:54 | |
I think that reflects the young animal. | 0:35:54 | 0:35:57 | |
-This is a little bit of breast. -That's some of the breast, | 0:35:57 | 0:35:59 | |
which has got quite a lot of fat on it. But it's not greasy fat. | 0:35:59 | 0:36:03 | |
That's lovely. That's got lots of flavour, hasn't it? | 0:36:03 | 0:36:05 | |
Congratulations, guys. It's just fantastic, isn't it? | 0:36:07 | 0:36:10 | |
Finding a use for an animal that is otherwise going to waste, | 0:36:10 | 0:36:13 | |
which is a travesty. | 0:36:13 | 0:36:16 | |
And here you are, creating a delicious, wonderful dish. | 0:36:16 | 0:36:19 | |
Luckily, Adam's never suffered a serious injury on his farm, | 0:36:28 | 0:36:31 | |
but as we heard earlier, | 0:36:31 | 0:36:33 | |
farming is one of the most hazardous industries to work in. | 0:36:33 | 0:36:36 | |
So, can anything be done to change that? | 0:36:36 | 0:36:38 | |
'Beautiful though they are, farms can be dangerous. | 0:36:45 | 0:36:48 | |
'In recent years, accident rates on British farms | 0:36:51 | 0:36:54 | |
'have remained stubbornly high. | 0:36:54 | 0:36:57 | |
'On average, someone is seriously injured every day. | 0:36:57 | 0:37:01 | |
'And last year, 29 people lost their lives. | 0:37:01 | 0:37:05 | |
'So, what can be done to make the industry safer? | 0:37:08 | 0:37:11 | |
'James Chapman is a young farmer | 0:37:13 | 0:37:14 | |
'who knows exactly how easily things can go wrong. | 0:37:14 | 0:37:18 | |
'At just 23 years old, he lost his arm while operating a slurry tanker.' | 0:37:18 | 0:37:24 | |
Without turning it off, I went straight in to check | 0:37:24 | 0:37:26 | |
the machine was running the right direction. | 0:37:26 | 0:37:29 | |
This bit here was unguarded. | 0:37:29 | 0:37:31 | |
As I leaned over it, it grabbed hold of my jumper | 0:37:31 | 0:37:34 | |
and it sucked me into the rotating shaft. | 0:37:34 | 0:37:37 | |
-It tore your arm off there and then? -Yeah, ripped it straight off. | 0:37:37 | 0:37:39 | |
You must have been aware before and since | 0:37:39 | 0:37:42 | |
that this is a very dangerous business. | 0:37:42 | 0:37:45 | |
Like all these things, you think it'll happen to other people, | 0:37:45 | 0:37:48 | |
that it doesn't actually happen to you. | 0:37:48 | 0:37:50 | |
Unfortunately, it did happen to me. | 0:37:50 | 0:37:52 | |
'For James, one of the main reasons why farming is dangerous | 0:37:52 | 0:37:55 | |
'is the culture itself.' | 0:37:55 | 0:37:58 | |
In farming, there's a lot of people that are quite rufty-tufty. | 0:37:58 | 0:38:01 | |
There is that culture of, "Yeah, I work in a dangerous industry, | 0:38:01 | 0:38:06 | |
"but I quite like the fact I work in a dangerous industry. | 0:38:06 | 0:38:09 | |
"I like people to think of me | 0:38:09 | 0:38:11 | |
"as quite a masculine chap, if you like." | 0:38:11 | 0:38:15 | |
'Today, he's talking about his accident | 0:38:15 | 0:38:17 | |
'with students from Warwickshire College.' | 0:38:17 | 0:38:20 | |
Look at the machinery you're going to use | 0:38:20 | 0:38:21 | |
or the livestock you're going to be working with | 0:38:21 | 0:38:24 | |
and think, "Is this the safest it can be? Can I...?" | 0:38:24 | 0:38:27 | |
'Thanks to James and the focus on safety here, | 0:38:27 | 0:38:30 | |
'the message is getting through.' | 0:38:30 | 0:38:33 | |
It's a huge part. And it doesn't feel like it's a chore | 0:38:33 | 0:38:36 | |
because you're just told to do it from day one. | 0:38:36 | 0:38:38 | |
Last year, we had a full set of lessons all about it | 0:38:38 | 0:38:41 | |
and we watched videos of tractors falling down hills and stuff, | 0:38:41 | 0:38:44 | |
which was all quite scary and made you think a lot about it. | 0:38:44 | 0:38:48 | |
Usually, during the summer when you're busy, | 0:38:48 | 0:38:50 | |
you haven't got time to think as much because you're out working. | 0:38:50 | 0:38:53 | |
But it pays dividends to make the effort to ensure what you're doing | 0:38:53 | 0:38:57 | |
is done safely, because you may make a decision you may regret | 0:38:57 | 0:39:00 | |
for the rest of your life. | 0:39:00 | 0:39:01 | |
'These future farmers seem to have no illusions about potential dangers.' | 0:39:01 | 0:39:07 | |
But what about those who've spent their lives in the business? | 0:39:07 | 0:39:09 | |
The average farmer is in their mid 50s | 0:39:09 | 0:39:12 | |
and their attitude to health and safety | 0:39:12 | 0:39:15 | |
can be very different to students like these. | 0:39:15 | 0:39:19 | |
'The Health and Safety Executive is the regulatory body | 0:39:19 | 0:39:22 | |
'that monitors safety in the workplace.' | 0:39:22 | 0:39:24 | |
I gather you're advising on a way | 0:39:24 | 0:39:25 | |
-of stopping people being killed so much by these. -Absolutely. | 0:39:25 | 0:39:29 | |
A remarkable number of people are injured by their own tractors. | 0:39:29 | 0:39:32 | |
'Rick Brunt is their Head of Agriculture.' | 0:39:32 | 0:39:34 | |
Why do you think farming is such a dangerous business? | 0:39:34 | 0:39:37 | |
I don't think it's dangerous, | 0:39:37 | 0:39:38 | |
I think it's an industry where the risk isn't well managed. | 0:39:38 | 0:39:41 | |
And people are so familiar with what they're doing every day, | 0:39:41 | 0:39:44 | |
they do it the way they've always done it and don't think about it. | 0:39:44 | 0:39:47 | |
So you think there no reason why it has to be inherently dangerous, | 0:39:47 | 0:39:50 | |
given the variety of risks we're talking about? | 0:39:50 | 0:39:52 | |
The variety of risks is there, but the ways people end up being killed | 0:39:52 | 0:39:55 | |
are exactly the same as they've been for decades. | 0:39:55 | 0:39:57 | |
They fall off roofs, they get run over by vehicles. | 0:39:57 | 0:40:00 | |
There's nothing difficult about tackling those problems | 0:40:00 | 0:40:02 | |
-other than attitude. -You say, "other than attitude" - | 0:40:02 | 0:40:06 | |
-that is a difficult thing to change. -Absolutely. | 0:40:06 | 0:40:08 | |
And all we're doing, everything we're geared up to do | 0:40:08 | 0:40:12 | |
is to inform farmers and support them and help them | 0:40:12 | 0:40:15 | |
so that they can understand those risks and deal with them. | 0:40:15 | 0:40:18 | |
'But have they got their approach right? | 0:40:18 | 0:40:20 | |
'18 months ago, the HSE began to charge for investigations | 0:40:20 | 0:40:24 | |
'where faults are found. That's led to concerns that | 0:40:24 | 0:40:27 | |
'people are less likely to report accidents, or even seek advice.' | 0:40:27 | 0:40:33 | |
One of the reasons farmers have told us they're not reporting | 0:40:33 | 0:40:36 | |
is that they fear you will come and fine them | 0:40:36 | 0:40:39 | |
or make them have to pay a lot of money, | 0:40:39 | 0:40:41 | |
so they'd rather not report it. | 0:40:41 | 0:40:43 | |
There's a multitude of reasons people don't report. | 0:40:43 | 0:40:46 | |
A belief they don't have to, that it doesn't apply to them, | 0:40:46 | 0:40:49 | |
or, as you say, a fear. | 0:40:49 | 0:40:51 | |
From our point of view, | 0:40:51 | 0:40:53 | |
if what they've been doing is complying with the law, | 0:40:53 | 0:40:56 | |
then there's not going to be any prosecution. | 0:40:56 | 0:40:58 | |
What they get is an honest view of what went wrong. | 0:40:58 | 0:41:01 | |
'The National Farmers' Union | 0:41:02 | 0:41:04 | |
'feels that this is a policy that isn't working. | 0:41:04 | 0:41:06 | |
'But they do agree with the HSE that high accident rates are mainly | 0:41:06 | 0:41:11 | |
'a cultural problem and something that still needs to be addressed.' | 0:41:11 | 0:41:15 | |
The fact is, the number of fatalities on farms has remained | 0:41:15 | 0:41:19 | |
stubbornly high for the last decade. How frustrated are you by that? | 0:41:19 | 0:41:22 | |
Incredibly frustrated. | 0:41:22 | 0:41:24 | |
And certainly, the number of accidents needs to come down. | 0:41:24 | 0:41:27 | |
That's what we're working towards. | 0:41:27 | 0:41:30 | |
But we are looking at a culture change | 0:41:30 | 0:41:32 | |
which will take time to feed through. | 0:41:32 | 0:41:35 | |
Is this a culture change you want to see happen or something you can | 0:41:35 | 0:41:37 | |
actually see evidence that things are beginning to change? | 0:41:37 | 0:41:40 | |
Certainly, health and safety profile | 0:41:40 | 0:41:43 | |
has been raised a lot with our members. | 0:41:43 | 0:41:46 | |
And we're hearing more and more of farmers | 0:41:46 | 0:41:49 | |
wanting to improve safety on their farm. | 0:41:49 | 0:41:51 | |
We're giving a lot more guidance out to members. | 0:41:51 | 0:41:54 | |
I think we are starting to see the green shoots of a culture change. | 0:41:54 | 0:41:58 | |
But I think it will take time for that to be seen in the statistics. | 0:41:58 | 0:42:02 | |
There is a lot of agreement that the attitude of farmers | 0:42:07 | 0:42:11 | |
is a key stumbling block to making this a safer business. | 0:42:11 | 0:42:16 | |
So in a farming industry that's so steeped in heritage | 0:42:16 | 0:42:20 | |
and history, this is surely one tradition that has to change. | 0:42:20 | 0:42:25 | |
We've seen that for the younger generation, safety is a priority, | 0:42:26 | 0:42:29 | |
but for the hundreds of thousands of people | 0:42:29 | 0:42:32 | |
already working on British farms, | 0:42:32 | 0:42:34 | |
a significant cultural transformation could be some time coming. | 0:42:34 | 0:42:39 | |
I'm in the Isles of Scilly, where earlier, I heard how the island | 0:42:47 | 0:42:50 | |
of St Agnes had dealt with its brown rat problem once and for all. | 0:42:50 | 0:42:55 | |
Here on Tresco, it's all about a quite different animal. | 0:42:57 | 0:43:00 | |
Not one they're trying to get rid of, | 0:43:00 | 0:43:02 | |
but one they're trying to encourage. | 0:43:02 | 0:43:04 | |
'These are the world-famous Abbey Gardens on Tresco. | 0:43:06 | 0:43:10 | |
'All sorts of weird and wonderful plants thrive here. | 0:43:10 | 0:43:14 | |
'As habitats go, it's about the last place you'd expect to find | 0:43:14 | 0:43:17 | |
'one of our best-loved animals. | 0:43:17 | 0:43:19 | |
'Gardener Dave Hamilton has promised me a sighting.' | 0:43:19 | 0:43:23 | |
Oooh, it's empty. They're hungry. | 0:43:23 | 0:43:26 | |
'These nuts are a bit of a clue as to who's going to be stopping by.' | 0:43:30 | 0:43:33 | |
-Right, there you go, Dave. How long now, then? -Not very long. | 0:43:35 | 0:43:38 | |
I reckon they'll be pretty hungry by now, so it's just a case of waiting. | 0:43:38 | 0:43:42 | |
'And waiting. | 0:43:43 | 0:43:46 | |
'And waiting a bit more. | 0:43:46 | 0:43:48 | |
'And then...' | 0:43:49 | 0:43:50 | |
There's something up there! Right in the background. Can you see? | 0:43:50 | 0:43:53 | |
'A red squirrel. | 0:43:54 | 0:43:57 | |
'One of our most beloved creatures, | 0:43:57 | 0:43:59 | |
'right here in the most exotic setting imaginable.' | 0:43:59 | 0:44:01 | |
Right there! Oh, in the sunlight. What a beaut! | 0:44:03 | 0:44:07 | |
'Red squirrels are not native to the Isles of Scilly. | 0:44:08 | 0:44:11 | |
'These were brought from the mainland. | 0:44:11 | 0:44:13 | |
'The first red squirrels ever to set a furry foot on the islands.' | 0:44:13 | 0:44:17 | |
What was the thinking behind bringing them in? | 0:44:17 | 0:44:19 | |
We know the red squirrel is threatened on the mainland | 0:44:19 | 0:44:23 | |
by the more aggressive grey squirrel, | 0:44:23 | 0:44:25 | |
so these islands could become a nice safe haven for the red squirrel. | 0:44:25 | 0:44:29 | |
We've got no predators, an abundance of food on the island. | 0:44:29 | 0:44:31 | |
So we can offer these squirrels a safe haven | 0:44:31 | 0:44:34 | |
and the plan really is for the numbers to increase here, | 0:44:34 | 0:44:37 | |
then the success story would be one day to introduce them | 0:44:37 | 0:44:40 | |
back to the mainland. | 0:44:40 | 0:44:43 | |
They tend to get them from the feeder | 0:44:49 | 0:44:51 | |
and bury the nut underneath the pine needles. | 0:44:51 | 0:44:53 | |
And how do they cope with all the flora here? | 0:45:00 | 0:45:03 | |
There are these firs, which is wonderful, but it's quite tropical. | 0:45:03 | 0:45:05 | |
There are some very unusual plants here. | 0:45:05 | 0:45:08 | |
We have got these plants from the southern hemisphere | 0:45:08 | 0:45:10 | |
and I'm sure a lot of them | 0:45:10 | 0:45:12 | |
would become a food source for the red squirrels. | 0:45:12 | 0:45:14 | |
We've got the proteas here and they're full of sugary sap, | 0:45:14 | 0:45:17 | |
so it's possible the squirrels might have a bit of a sugary tooth | 0:45:17 | 0:45:21 | |
-and perhaps start having a go at the proteas. -Amazing! | 0:45:21 | 0:45:25 | |
'Sweet tooth or no, hazelnuts will do for now. | 0:45:27 | 0:45:32 | |
'Here's an unwelcome visitor.' | 0:45:33 | 0:45:35 | |
-There's a rat there now, there. -Oh, yes. -Just disappearing. | 0:45:35 | 0:45:39 | |
'A brown rat - | 0:45:41 | 0:45:42 | |
'scourge of the island's sea bird populations, | 0:45:42 | 0:45:45 | |
'as I found out earlier. | 0:45:45 | 0:45:46 | |
'Does this spell trouble for the squirrels?' | 0:45:46 | 0:45:49 | |
On this thorny issue of getting rid of rats using the rodenticide, | 0:45:49 | 0:45:53 | |
how would that impact the squirrels? | 0:45:53 | 0:45:55 | |
There are ideas. One idea, for instance | 0:45:55 | 0:45:58 | |
we could try with the bait boxes, | 0:45:58 | 0:46:00 | |
is to lengthen the actual piping that leads to the bait box. | 0:46:00 | 0:46:04 | |
The red squirrel might be reluctant to enter that dark hole, | 0:46:04 | 0:46:07 | |
purely because natively, that's where its predators are hiding. | 0:46:07 | 0:46:12 | |
Another idea would be to perhaps introduce | 0:46:12 | 0:46:15 | |
humane traps over parts of the island. | 0:46:15 | 0:46:17 | |
But I'm positive there's always solutions to any problem. | 0:46:17 | 0:46:20 | |
'This must be like paradise to the reds. | 0:46:23 | 0:46:26 | |
'The gardens at Tresco are unlike anywhere else they'll have seen. | 0:46:26 | 0:46:32 | |
'There's all sorts here - plants, trees and shrubs | 0:46:32 | 0:46:35 | |
'from all over the world.' | 0:46:35 | 0:46:37 | |
The climate is mild. | 0:46:37 | 0:46:41 | |
There is hardly ever snow and even frost is pretty unheard of. | 0:46:41 | 0:46:45 | |
There are plants here that would fail in Cornwall, | 0:46:45 | 0:46:48 | |
just 30 miles that way. | 0:46:48 | 0:46:51 | |
'And the colour doesn't stop with the plants.' | 0:46:55 | 0:46:58 | |
These are beautiful golden pheasants. | 0:46:58 | 0:47:00 | |
I don't think I've ever seen a more beautiful plumage on any bird. | 0:47:00 | 0:47:04 | |
'Keeping everything in tip-top condition | 0:47:06 | 0:47:08 | |
'is head gardener Andy Lawson. | 0:47:08 | 0:47:10 | |
'It's a varied job and you've got to have a head for heights.' | 0:47:10 | 0:47:14 | |
What a view, I'm telling you! | 0:47:14 | 0:47:16 | |
'It's a good workout, too.' | 0:47:16 | 0:47:18 | |
Oh, yeah, that was good! | 0:47:18 | 0:47:20 | |
So you've clearly got your work cut out here, then, Andy. | 0:47:20 | 0:47:23 | |
Yeah. We don't try to do this too often. | 0:47:23 | 0:47:25 | |
It's one of the less common jobs. But the garden grows so fast, | 0:47:25 | 0:47:30 | |
even new year, this year, 234 different species in flower. | 0:47:30 | 0:47:34 | |
-At new year? -Yeah. | 0:47:34 | 0:47:36 | |
That must keep you cheery at that dark time of year. | 0:47:36 | 0:47:38 | |
It makes it feel like spring is always here. | 0:47:38 | 0:47:40 | |
I've got a favour to ask you. | 0:47:40 | 0:47:42 | |
I know these are all very special plants, but I wondered | 0:47:42 | 0:47:45 | |
if I could take a very particular Tresco bouquet as a gift for Easter. | 0:47:45 | 0:47:50 | |
Certainly. | 0:47:50 | 0:47:52 | |
We'll find you some from different parts of the world. | 0:47:52 | 0:47:55 | |
Perhaps a bit of Madeira, a bit of South Africa, a bit of New Zealand. | 0:47:55 | 0:47:59 | |
That's gorgeous. Thank you so much. I really appreciate it. | 0:48:00 | 0:48:03 | |
-No problem at all. -Good stuff. | 0:48:03 | 0:48:05 | |
The flowers are my contribution to a special Easter garden | 0:48:06 | 0:48:09 | |
on the nearby island of St Agnes. | 0:48:09 | 0:48:12 | |
These are the children of St Agnes School | 0:48:16 | 0:48:18 | |
also gathering bits and pieces for their Easter garden - | 0:48:18 | 0:48:22 | |
a quiet little corner outside the church. | 0:48:22 | 0:48:25 | |
Can I have a look at this garden? Wow, look at this! | 0:48:29 | 0:48:33 | |
What is it about the garden that means it's all about Easter? | 0:48:33 | 0:48:37 | |
It's about around the time when Jesus was crucified. | 0:48:37 | 0:48:41 | |
What's the stones all about? Who knows what they're for? | 0:48:41 | 0:48:44 | |
That's the tomb where Jesus was put into after he died. | 0:48:44 | 0:48:48 | |
And some ladies who were following him | 0:48:48 | 0:48:50 | |
came to have one last look at him | 0:48:50 | 0:48:53 | |
and the stone was already rolled back and he was gone. | 0:48:53 | 0:48:58 | |
And the angel said that he's risen from the dead. | 0:48:58 | 0:49:02 | |
I've got one thing to add to it that I got from nearby... | 0:49:02 | 0:49:05 | |
Let me go and get it. It's not small, I'm afraid. | 0:49:05 | 0:49:08 | |
I've got a giant bouquet from the gardens at Tresco. | 0:49:08 | 0:49:11 | |
-Can I put this down in here? -Yep. | 0:49:11 | 0:49:13 | |
-Who's going to have one of these at their house? -ALL: Me! | 0:49:13 | 0:49:17 | |
-Are you going to have chocolate eggs in it? -ALL: Yes! | 0:49:17 | 0:49:21 | |
-Can I come to your house? -ALL: No! | 0:49:21 | 0:49:24 | |
Chocolate eggs or not, you've got to admire the children's handiwork. | 0:49:27 | 0:49:32 | |
The Easter story told in sticks and stones | 0:49:32 | 0:49:35 | |
and shells from this picture-perfect island. | 0:49:35 | 0:49:38 | |
'We're being treated to the Isles of Scilly - | 0:49:49 | 0:49:52 | |
'a dazzling collection of gem-like islands | 0:49:52 | 0:49:55 | |
'at Britain's southwest extremity. | 0:49:55 | 0:49:57 | |
'I've already delivered some high-fliers | 0:50:00 | 0:50:02 | |
'from the Cornish peninsula | 0:50:02 | 0:50:04 | |
'to the island's main hub, St Mary's, | 0:50:04 | 0:50:07 | |
'to be reared from farm to fork on the archipelago. | 0:50:07 | 0:50:11 | |
'Now I'm on the diminutive island of St Agnes, population, 73, | 0:50:11 | 0:50:16 | |
'with the Isles of Scilly's only dairy farmer, Sam Hicks, | 0:50:16 | 0:50:19 | |
'for a milk round with a difference.' | 0:50:19 | 0:50:22 | |
Now, as a young lad, I used to do a milk round. | 0:50:22 | 0:50:25 | |
It was my first paid job. | 0:50:25 | 0:50:27 | |
I have to say, it was quite different to this. | 0:50:27 | 0:50:29 | |
-I used to deliver a lot more crates. -Ah, right. In a place like this? | 0:50:29 | 0:50:32 | |
Not in a place like this, no. Didn't have the scenery. | 0:50:32 | 0:50:35 | |
-Mind you, I did used to get a fiver a morning. -A fiver? -Yeah. | 0:50:35 | 0:50:38 | |
-And my rates have gone up since then. -Have they? | 0:50:38 | 0:50:41 | |
LAUGHTER I'm still on a fiver. | 0:50:41 | 0:50:45 | |
-Come on, I'll give you a hand. -Let's get these on. | 0:50:45 | 0:50:48 | |
# In the street just after dawn when you can't hear a sound | 0:50:48 | 0:50:53 | |
# With me milk cart every morn I go upon me round... # | 0:50:53 | 0:50:58 | |
-Right, some whole milk for these guys. -OK. | 0:50:58 | 0:51:00 | |
-These are the people who run the boat service. -Oh, right. | 0:51:00 | 0:51:03 | |
-Got to look after these people, then. -Yeah. | 0:51:03 | 0:51:06 | |
-One large? -Yeah, one large. | 0:51:06 | 0:51:08 | |
Your milk's here! | 0:51:10 | 0:51:11 | |
-Do you need anything else? -No, I'm fine, thank you. | 0:51:11 | 0:51:14 | |
-Are you the milkman today? -Well... Yes, if that's all right with you. | 0:51:14 | 0:51:18 | |
-Right. -All good? -Yeah, all set. -Great. | 0:51:20 | 0:51:23 | |
The good thing with plastic bottles, you don't have to get the empties. | 0:51:23 | 0:51:26 | |
No glass either. | 0:51:26 | 0:51:28 | |
OK, so there's two big greens here | 0:51:30 | 0:51:32 | |
and two big blues around the corner, OK? | 0:51:32 | 0:51:34 | |
-Yep. -I'll pick you up there. | 0:51:34 | 0:51:36 | |
# In the streets just after dawn when you can't hear a sound | 0:51:36 | 0:51:41 | |
# With me milk cart every morn I go upon me round... # | 0:51:41 | 0:51:45 | |
It's just like the good old days. | 0:51:49 | 0:51:51 | |
-What do we need for the lighthouse? -Two pints of semi-skimmed. | 0:51:51 | 0:51:54 | |
'With St Agnes' deliveries done, there's one last drop-off to go.' | 0:52:01 | 0:52:05 | |
So, I grab the whole crate and take the whole crate? | 0:52:05 | 0:52:07 | |
-Yeah, the whole crate on board, please. -OK. | 0:52:07 | 0:52:09 | |
Right. | 0:52:11 | 0:52:13 | |
Onwards. We'll see you when we do. | 0:52:13 | 0:52:15 | |
OK. Cheers, Matt. | 0:52:15 | 0:52:18 | |
How are you doing, all right? | 0:52:18 | 0:52:20 | |
-Good. And you? Shall I have that? -Yeah. | 0:52:20 | 0:52:23 | |
This brings a whole new meaning to the term "milk float". | 0:52:23 | 0:52:25 | |
'The smallest populated Scillonian island of Bryher | 0:52:33 | 0:52:36 | |
'measures in at a mere mile and a half long | 0:52:36 | 0:52:39 | |
'by half a mile wide at its widest point. | 0:52:39 | 0:52:41 | |
'This is the most westerly inhabited place in England.' | 0:52:43 | 0:52:47 | |
I see a sign that says, "Here." That'll do me. | 0:52:47 | 0:52:51 | |
End of the milk round. Oh! | 0:52:51 | 0:52:54 | |
-Hello! -Hi! -Is this for you? | 0:52:56 | 0:52:59 | |
-Oh, it is! Fantastic! -All of it? -Yes. -Wow! | 0:52:59 | 0:53:03 | |
It's not just for me to have. It's for making fudge. | 0:53:03 | 0:53:05 | |
MUSIC: "Pure Imagination" | 0:53:05 | 0:53:07 | |
'Issy Taylor runs, unsurprisingly, | 0:53:07 | 0:53:10 | |
'Brier's only fudge kitchen, with her mum, Kristine. | 0:53:10 | 0:53:13 | |
'They make the fudge to a secret family recipe | 0:53:13 | 0:53:16 | |
'that they refuse to divulge.' | 0:53:16 | 0:53:19 | |
It's milk, butter and clotted cream, | 0:53:19 | 0:53:21 | |
sugar, condensed milk, syrup, | 0:53:21 | 0:53:25 | |
but there's another ingredient you haven't seen. | 0:53:25 | 0:53:28 | |
I won't tell anyone the recipe. | 0:53:30 | 0:53:33 | |
Not even my son-in-laws. | 0:53:33 | 0:53:36 | |
'Issy discovered the recipe in an old family cookbook | 0:53:37 | 0:53:40 | |
'when she was just 11 years old. | 0:53:40 | 0:53:42 | |
'She made the fudge to earn some pocket money, | 0:53:42 | 0:53:45 | |
'selling it from a table at the farm gate. | 0:53:45 | 0:53:48 | |
'20 years on and believe it or not, | 0:53:48 | 0:53:50 | |
'there's still an honesty stall here. | 0:53:50 | 0:53:52 | |
Scilly sea salt. That looks delicious! | 0:53:54 | 0:53:57 | |
Well, that's my rounds done and dusted. And it's been a real treat. | 0:53:59 | 0:54:04 | |
-That's a good manoeuvre. -How are you doing? | 0:54:07 | 0:54:09 | |
That's a really good manoeuvre. | 0:54:09 | 0:54:10 | |
-Permission to come aboard, my dear. -There you go. How are you doing? | 0:54:12 | 0:54:15 | |
-Good. What have you been doing? -All sorts of things! | 0:54:15 | 0:54:18 | |
But look, happy Easter to you! | 0:54:18 | 0:54:19 | |
I've remembered to bring you something, too. | 0:54:19 | 0:54:22 | |
There you are. This is... | 0:54:22 | 0:54:24 | |
-Well, it's Scilly sea salt, but it's fudge. -I can't wait for it. | 0:54:24 | 0:54:27 | |
What a wonderful way to end the programme. | 0:54:27 | 0:54:29 | |
That is all we've got time for from the Isles of Scilly. | 0:54:29 | 0:54:31 | |
Next week, we're going to be in the Yorkshire Dales, | 0:54:31 | 0:54:34 | |
celebrating what has been voted as 75 icons of Yorkshire. | 0:54:34 | 0:54:37 | |
-And I will be both in Whitby and on the Moors. -Yes. | 0:54:37 | 0:54:40 | |
-And I'll be in the Dales, no doubt wearing a flat cap. -Course you will. | 0:54:40 | 0:54:43 | |
-Hope you can join us then. -See you then. -Right. -Dig in! | 0:54:43 | 0:54:46 | |
-Do you want half of this egg? -I want all of it! | 0:54:46 | 0:54:48 | |
Because I definitely want to try some of that fudge. | 0:54:48 | 0:54:50 | |
Salt and sweet. What a mix! | 0:54:50 | 0:54:52 |