0:00:30 > 0:00:35These green acres will surprise you. This isn't the rural shires
0:00:35 > 0:00:36or even the remote uplands.
0:00:36 > 0:00:40This is just minutes from the centre of London.
0:00:40 > 0:00:44The Lee Valley has provided fun and fresh air for city-dwellers
0:00:44 > 0:00:46for more than four decades,
0:00:46 > 0:00:49but it is more than just the green lung of London.
0:00:49 > 0:00:53It is also home to a vast array of wildlife.
0:00:53 > 0:00:55(How about that?)
0:00:58 > 0:01:02As well as being its lungs, it's London's larder, too.
0:01:02 > 0:01:06It's hard to believe that all of this started with just one man
0:01:06 > 0:01:09and a few cucumber plants. Today, I am going to be meeting
0:01:09 > 0:01:12the Sicilian family who have turned salad-growing
0:01:12 > 0:01:14into a real Italian job.
0:01:16 > 0:01:20Tom's been doing a bit of detective work.
0:01:20 > 0:01:24There is little doubt that climate change will affect our future,
0:01:24 > 0:01:27but what about the present? I'll be looking for proof that
0:01:27 > 0:01:29it's already had a significant impact
0:01:29 > 0:01:32on the British countryside.
0:01:32 > 0:01:35And Adam's in search of a new bull.
0:01:35 > 0:01:37This is Isaac,
0:01:37 > 0:01:40my lovely Gloucester bull. And the Gloucester
0:01:40 > 0:01:42are quite a rare breed.
0:01:42 > 0:01:47Isaac, here, has been doing his bit to increase the numbers in my herd,
0:01:47 > 0:01:49but now that his daughters are in the herd,
0:01:49 > 0:01:53I can't have him mating with them, so I have got to go out and find
0:01:53 > 0:01:57a new bull. You're lovely, but you're standing on my toe!
0:02:09 > 0:02:13Water meadows and wetlands,
0:02:13 > 0:02:16green swards and lazy streams...
0:02:16 > 0:02:20where nature abounds and wildlife thrives.
0:02:20 > 0:02:25This could be the middle of nowhere, but it isn't, because, standing here,
0:02:25 > 0:02:28you are just 15 miles from the centre of London.
0:02:31 > 0:02:34This is the Lee Valley,
0:02:34 > 0:02:37often described as the green lung for London.
0:02:37 > 0:02:4210,000 acres of pristine green space, right on the city's doorstep.
0:02:45 > 0:02:48The Lee Valley runs for 26 miles,
0:02:48 > 0:02:53from Ware in Hertfordshire, right down to the River Thames.
0:02:54 > 0:02:57There's all kinds of rare and important habitat here,
0:02:57 > 0:03:01but there is one that is rarer than most.
0:03:01 > 0:03:06Chalk streams - about as rare as habitats get.
0:03:06 > 0:03:09Less than 200 in the world and only found
0:03:09 > 0:03:11in England and northern France.
0:03:11 > 0:03:14So, taking care of them... That goes without saying.
0:03:19 > 0:03:23Their pristine water is important for wildlife, not just the fish
0:03:23 > 0:03:27and birds, but the creepy-crawlies that they all feed on.
0:03:28 > 0:03:31But the Lee Valley is close to urban areas,
0:03:31 > 0:03:35and pollution is a constant threat, so farmers like
0:03:35 > 0:03:40Nicholas Buxton are doing what they can to help keep their rivers clean.
0:03:41 > 0:03:44What we've done, principally, is we've put in a series of deflectors
0:03:44 > 0:03:49along here, to recreate the natural pattern of the river,
0:03:49 > 0:03:51where it flows from side to side.
0:03:51 > 0:03:54It was dredged a long while ago and it was lacking in interest.
0:03:54 > 0:03:57There was not much habitat there.
0:03:58 > 0:04:02The deflectors create areas of fast and slow water.
0:04:02 > 0:04:06Keeping the water flowing is one way of keeping the river clean.
0:04:06 > 0:04:08It creates good habitat, too.
0:04:09 > 0:04:12So it doesn't just have to be fast-flowing throughout?
0:04:12 > 0:04:14It's the variation and you can see it
0:04:14 > 0:04:17up and down this length, where we have sections
0:04:17 > 0:04:19of slow water, with reeds, and faster water,
0:04:19 > 0:04:22with clean gravels on the other side, which is ideal for spawning.
0:04:22 > 0:04:25What sort of wildlife have you seen return, as a result of this?
0:04:25 > 0:04:28I am very pleased to see that the mayfly have come back.
0:04:28 > 0:04:32They had a few very low years, but, of late, the last couple of years,
0:04:32 > 0:04:34we have had an excellent hatch of mayfly.
0:04:34 > 0:04:39The insect life very much enjoys these reed beds and have done well.
0:04:41 > 0:04:44To find out just how well the river is doing
0:04:44 > 0:04:47requires wellies and the right kind of equipment.
0:04:51 > 0:04:52I am joining Charlie Bell,
0:04:52 > 0:04:56from the Hertfordshire & Middlesex Wildlife Trust.
0:04:56 > 0:05:00Along with her volunteers, she is here to monitor the invertebrates,
0:05:00 > 0:05:01especially the mayflies.
0:05:02 > 0:05:05Why does me bringing my net along give us a clue
0:05:05 > 0:05:06about the health of this river?
0:05:06 > 0:05:09Unfortunately, a lot of the pollution is not going to be
0:05:09 > 0:05:12visible if you're just walking along the bank.
0:05:12 > 0:05:14A healthy river can look
0:05:14 > 0:05:16exactly the same as a polluted river, to the eye,
0:05:16 > 0:05:20so you need to get in and sample the invertebrates and have a look.
0:05:20 > 0:05:22A lot of them are very pollution sensitive,
0:05:22 > 0:05:25so they're a really good indicator of the health of the river
0:05:25 > 0:05:27and the general water quality.
0:05:27 > 0:05:31'Net at the ready, it's time to put the boot in.
0:05:31 > 0:05:34'This is called kick sampling - a trusted method
0:05:34 > 0:05:39'for collecting specimens. Gather the silt and stones you kick up
0:05:39 > 0:05:42'and, hopefully, there's plenty of mayfly nymphs.'
0:05:42 > 0:05:45Let's have a look. I love this bit.
0:05:45 > 0:05:47'So, what have we got?'
0:05:47 > 0:05:50- And there's loads! - 'The freshwater shrimp,
0:05:50 > 0:05:53'a bullhead fish,
0:05:53 > 0:05:56'the odd mayfly nymph.
0:05:56 > 0:05:59'Not a bad sample.
0:05:59 > 0:06:03'Maybe volunteers Jonathan Foregombe and Peter Ilston have fared better.'
0:06:03 > 0:06:08- Found anything interesting?- We've got a mayfly nymph here.- Yep.
0:06:08 > 0:06:11'And a good specimen, too. This creature will have lived
0:06:11 > 0:06:16'in the gravel in the riverbed for two years, but any day now,
0:06:16 > 0:06:18'it will hatch into a full-grown adult.'
0:06:18 > 0:06:21If we put it in the water,
0:06:21 > 0:06:25- you can actually watch its gills. - Oh, yeah, they are in the middle.
0:06:25 > 0:06:27Wonderful.
0:06:27 > 0:06:30Do you know exactly which species of mayfly, Charlie?
0:06:30 > 0:06:33This is a species called Ephemera danica.
0:06:33 > 0:06:35It is the one that's known as THE mayfly.
0:06:35 > 0:06:40There's many different species of mayfly, but anglers tend to call
0:06:40 > 0:06:43this one THE mayfly. So, this is really nice.
0:06:43 > 0:06:45- So, this is all a good sign, Charlie?- It is, yes.
0:06:45 > 0:06:49We've done a relatively short sample here, but we have got a tray
0:06:49 > 0:06:52that is teeming with life, so it's a really good sign.
0:06:55 > 0:06:59For now, it is just the proof we need
0:06:59 > 0:07:01that this chalk stream is healthy.
0:07:02 > 0:07:05The rivers and lakes of the Lee Valley
0:07:05 > 0:07:09support more than just a large array of wildlife,
0:07:09 > 0:07:10as Matt is about to find out.
0:07:17 > 0:07:21The Lee Valley does more than merely refresh Londoners' lungs.
0:07:21 > 0:07:23It fills their stomachs, too,
0:07:23 > 0:07:25with 150 years of fruit and veg growing
0:07:25 > 0:07:28right on the capital's doorstep.
0:07:28 > 0:07:32The Lee Valley was close enough to get fresh produce
0:07:32 > 0:07:34into the heart of the city within hours of picking,
0:07:34 > 0:07:38yet far enough away to have clean air and open spaces.
0:07:38 > 0:07:42The Lee Valley produces three-quarters of one of the UK's
0:07:42 > 0:07:47most popular fruits, and this site alone grows five million of them.
0:07:47 > 0:07:50It's a fruit with a long and auspicious history.
0:07:50 > 0:07:53Emperor Tiberius had them on his table every day.
0:07:53 > 0:07:57Catherine of Aragon liked them sliced, in salads.
0:07:57 > 0:08:01And they have even been grown on the International Space Station.
0:08:01 > 0:08:03I am, of course, talking about...
0:08:03 > 0:08:05the humble cucumber.
0:08:05 > 0:08:09And, yes, it IS a fruit and they can be eaten just like one.
0:08:09 > 0:08:11CRUNCHING
0:08:11 > 0:08:12Mmm.
0:08:12 > 0:08:15Cucumbers originally came from Asia.
0:08:15 > 0:08:17The people who put them on the map here in the Lee Valley
0:08:17 > 0:08:21came from foreign climes, too - Sicily.
0:08:22 > 0:08:24Giovanni Abella was one of those.
0:08:24 > 0:08:27He came here in 1957.
0:08:27 > 0:08:29After a stint in a concrete factory,
0:08:29 > 0:08:31he rented his first greenhouses.
0:08:31 > 0:08:34By the late '60s, he was on his way.
0:08:35 > 0:08:38Since then, his business has grown from strength to strength.
0:08:38 > 0:08:41UK Salads is now very much an Italian family affair.
0:08:41 > 0:08:44Helping him are his three daughters -
0:08:44 > 0:08:46Jo, Leonora and Franca -
0:08:46 > 0:08:49their husbands - Vito, Paz and Giuseppe -
0:08:49 > 0:08:52and now a grandson, Jake, is on the books, too.
0:08:53 > 0:08:55John, very nice to meet you.
0:08:55 > 0:08:58- You must be very proud of your family?- Yes. Very good.
0:08:58 > 0:09:01- And very proud of all of this? - Yes, thank you.
0:09:01 > 0:09:03So, tell me, do you have a history of growing,
0:09:03 > 0:09:06- since you were a little boy? - Yeah, I work in the farm in Italy,
0:09:06 > 0:09:09- with my father there.- OK. And what were you growing?
0:09:09 > 0:09:13- Corn. Corn.- Oh, corn. - Yes, in Italy, yeah.- OK.
0:09:16 > 0:09:18In the 1950s and '60s,
0:09:18 > 0:09:20the Lee Valley market gardens
0:09:20 > 0:09:22were desperately short of people like John,
0:09:22 > 0:09:25with experience of working on the land.
0:09:25 > 0:09:30One of our biggest problems, we are very, very short of labour, indeed,
0:09:30 > 0:09:33and we have to rely on foreign labour.
0:09:33 > 0:09:37With their first-hand experience of growing fresh produce back home,
0:09:37 > 0:09:40the Sicilians were an obvious choice for the greenhouses.
0:09:40 > 0:09:43It wasn't just fruit and vegetables that were grown here.
0:09:43 > 0:09:46Their biggest crop was flowers, which were taken in to London
0:09:46 > 0:09:48and sold at Covent Garden,
0:09:48 > 0:09:52the capital's main fruit and vegetable market until the 1970s.
0:09:52 > 0:09:57- About 1969, I buy the glasshouses here...- OK.
0:09:57 > 0:10:00..and I started my own business. And I carry on like this.
0:10:00 > 0:10:02So, when you bought the glasshouses
0:10:02 > 0:10:05- originally...- 1969. - ..were you growing cucumbers then?
0:10:05 > 0:10:08- Cucumber, yes. It was roses in here.- Roses.
0:10:08 > 0:10:11I take the roses out and I put cucumber in,
0:10:11 > 0:10:14- then carried on with cucumber all the time.- And why cucumbers?
0:10:14 > 0:10:17Because I understand the cucumber.
0:10:17 > 0:10:19I don't understand about roses!
0:10:19 > 0:10:21MATT LAUGHS
0:10:22 > 0:10:25The cucumber business was hard work back then.
0:10:25 > 0:10:27It was manual labour, seven days a week.
0:10:27 > 0:10:30Coal was used to fire boilers that provided the warmth
0:10:30 > 0:10:32the cucumbers needed to grow.
0:10:32 > 0:10:37John often slept in his greenhouses, to keep an eye on his plants.
0:10:37 > 0:10:39Things are a lot different now.
0:10:39 > 0:10:41He has son-in-law Vito to help.
0:10:41 > 0:10:43Vito grew up in Sicily,
0:10:43 > 0:10:46but met wife Jo when he came to visit cousins, also in the business.
0:10:46 > 0:10:48And he never went back.
0:10:48 > 0:10:51Listen, let's start at the bottom and work up,
0:10:51 > 0:10:54because you have got them in these little grow bags here.
0:10:54 > 0:10:58- What is inside there?- Inside is coconut bits.- Oh, coconut?
0:10:58 > 0:11:04- Yeah. Is crushed coconuts.- Right. - That particular one is coming
0:11:04 > 0:11:07- from Sri Lanka.- You can see all the little coconut hairs in there.
0:11:07 > 0:11:12Years ago - seven, eight years ago - we used to grow in this stuff
0:11:12 > 0:11:14- called rock wool. - Which is loft insulation!
0:11:14 > 0:11:16That's right. Correct.
0:11:16 > 0:11:19And you have got these pipes and tubes coming in here.
0:11:19 > 0:11:22- Is that feed?- That is the feed, from the irrigation computer.
0:11:22 > 0:11:28So each one gets all the nutrients and water and, by the way,
0:11:28 > 0:11:31the computer adjusts - more fertiliser or less water
0:11:31 > 0:11:34- or...- It's all at the touch of a button these days?- Yeah.
0:11:37 > 0:11:41In this mock-Mediterranean climate, cucumbers grow really fast.
0:11:41 > 0:11:45Now, this was filmed over six hours and they grew about an inch.
0:11:45 > 0:11:49But even with this finely tuned system,
0:11:49 > 0:11:53the cucumbers are still susceptible to the age-old adversaries.
0:11:54 > 0:11:57Is your biggest challenge pests?
0:11:57 > 0:12:02This little fella, he will go and search for other little insects
0:12:02 > 0:12:07- called thrips, which causes a lot of trouble for the cues.- Mm-hm.
0:12:07 > 0:12:13- When the little fruit... He can go in there.- Mm-hm.
0:12:13 > 0:12:16- Are those little cucumbers in there?- Yes, that is about seven
0:12:16 > 0:12:21- cucumbers in there.- OK.- What he is doing, he starts biting the cues
0:12:21 > 0:12:23when they are very, very small.
0:12:23 > 0:12:26- Then, when they start growing, they are growing curly...- Right.
0:12:26 > 0:12:30..which is no good to us. We can't sell to the supermarket.
0:12:30 > 0:12:33Did I not hear right that the curly ones are actually the tastiest?
0:12:33 > 0:12:35Yes. Is the better. More sugar, more tastier.
0:12:35 > 0:12:40So, why are supermarkets selling us these long ones?
0:12:40 > 0:12:44I think it is... People do not know the curly ones is the better one.
0:12:44 > 0:12:46Vito, not after this.
0:12:46 > 0:12:49Seriously, everybody is going to be after curly cucumbers now.
0:12:49 > 0:12:52- Yes, it is the best. - Well, Vito doesn't throw away any of
0:12:52 > 0:12:55the curly cucumbers. The north London Greek and Turkish communities
0:12:55 > 0:12:57absolutely love them!
0:12:57 > 0:13:00It's the old philosophy - waste not, want not.
0:13:00 > 0:13:03And his commitment to environmentally friendly practices
0:13:03 > 0:13:05is not just a load of hot air.
0:13:05 > 0:13:09As well as a biomass boiler, they also have one of these...
0:13:11 > 0:13:15It's a massive engine, which burns gas to heat the greenhouse
0:13:15 > 0:13:17and also provides electricity for the National Grid.
0:13:17 > 0:13:21Now, as well as that, it produces CO2, which, of course,
0:13:21 > 0:13:24is a greenhouse gas, and it's used in the greenhouse.
0:13:26 > 0:13:28But it's not contributing to global warming.
0:13:28 > 0:13:32The carbon dioxide is fed through the pipes into the greenhouses,
0:13:32 > 0:13:35where the plants absorb it. It's all controlled
0:13:35 > 0:13:39by the touch of a button. But despite the gadgets and gizmos
0:13:39 > 0:13:44and computers, there are still some jobs that are all about hard graft,
0:13:44 > 0:13:48like harvesting. That's because only a human can judge when a cucumber
0:13:48 > 0:13:50is big enough, heavy enough
0:13:50 > 0:13:52and, you've guessed it, straight enough.
0:13:54 > 0:13:58It's been fascinating to see the lengths that this family is going to
0:13:58 > 0:14:01to create the perfect conditions for cucumbers,
0:14:01 > 0:14:03but outside of the glasshouses,
0:14:03 > 0:14:05and on the subject of our environment,
0:14:05 > 0:14:07there are a number of predictions as to
0:14:07 > 0:14:09what climate change is going to do
0:14:09 > 0:14:11for the future of British agriculture.
0:14:11 > 0:14:15But what is happening now? Tom has been to find out.
0:14:17 > 0:14:22The British weather can be wild, wonderful and downright weird.
0:14:22 > 0:14:26In the last few years, we've had droughts, big freezes
0:14:26 > 0:14:28and the wettest winter on record.
0:14:28 > 0:14:33So, what's going on? Well, for some, these extremes show
0:14:33 > 0:14:35that our climate is changing.
0:14:35 > 0:14:38A warmer world, they say, is delivering wilder weather.
0:14:38 > 0:14:43Others, though, say our climate's always been unpredictable.
0:14:43 > 0:14:46The Thames regularly froze over during a period
0:14:46 > 0:14:50known as the "little ice age", which ended in the 19th century.
0:14:50 > 0:14:54And some believe the Romans took advantage of warmer weather
0:14:54 > 0:14:58to grow grapes in the north. This time, though, it's the rapid rate
0:14:58 > 0:14:59of change that worries the experts.
0:14:59 > 0:15:03They say it's already having an impact right across the globe.
0:15:03 > 0:15:05But where's the proof?
0:15:06 > 0:15:10For some, it's right here in the British countryside.
0:15:10 > 0:15:11It is like a blizzard of petals.
0:15:11 > 0:15:14It's great, it's like those Chinese movies.
0:15:14 > 0:15:16Spring has come early
0:15:16 > 0:15:20at the Royal Horticultural Society's gardens at Wisley in Surrey.
0:15:20 > 0:15:23Hundreds of apple trees are in bloom, and although we've had
0:15:23 > 0:15:28a mild winter this year, the early blossom here is not a one-off.
0:15:28 > 0:15:31We've done some preliminary work,
0:15:31 > 0:15:33so we've got data back to the 1950s,
0:15:33 > 0:15:35and we've also got a weather station here,
0:15:35 > 0:15:38and we're beginning to look at preliminary findings
0:15:38 > 0:15:40that are showing that flowering
0:15:40 > 0:15:44is becoming slightly earlier and longer in timeframe.
0:15:44 > 0:15:46We're only going back a few decades,
0:15:46 > 0:15:48a blink of the eye in terms of climate.
0:15:48 > 0:15:52- How robust can it be?- We have to continue to collect that data
0:15:52 > 0:15:57so we get a longer dataset and make that more robust.
0:15:57 > 0:15:59But you, as a gut feeling,
0:15:59 > 0:16:02are pretty convinced that these trees are experiencing something
0:16:02 > 0:16:05different than they would have done 50 years ago?
0:16:05 > 0:16:08I think there's some evidence that suggests
0:16:08 > 0:16:11that they are experiencing something to do with climate change.
0:16:11 > 0:16:15Whether it's 50 years ago or not, I'm unsure, but the more data we do,
0:16:15 > 0:16:18we can see that there is some element of changing climate.
0:16:21 > 0:16:24While this study may give us clues, it's not yet conclusive,
0:16:24 > 0:16:26but the RHS believes
0:16:26 > 0:16:29there is evidence of climate change all around us.
0:16:29 > 0:16:33It's just surveyed 1,000 of its members and revealed to us
0:16:33 > 0:16:37more than two-thirds of them said they've seen at least some changes
0:16:37 > 0:16:39in their gardens relating to climate.
0:16:41 > 0:16:44It's told us that gardeners and professional gardeners
0:16:44 > 0:16:47see that climate change is happening, believe it is happening.
0:16:47 > 0:16:51There are extreme weather conditions which are more challenging for them,
0:16:51 > 0:16:56different flowering times, so early, late, often double flowering times.
0:16:56 > 0:16:57Has strong are these results?
0:16:57 > 0:17:00It occurs to me that those that see something are the ones that report,
0:17:00 > 0:17:04- therefore it's a bit biased.- It is biased, but it gives us a snapshot
0:17:04 > 0:17:07of what people are thinking, gardeners are thinking,
0:17:07 > 0:17:12and allows us to do further research, to provide evidence to deal with
0:17:12 > 0:17:14things like flooding and drought, and that is what we want to do
0:17:14 > 0:17:17and the RHS has provided that advice
0:17:17 > 0:17:19so they can garden and enjoy their gardens.
0:17:19 > 0:17:21So the RHS and some members think
0:17:21 > 0:17:25they are seeing early evidence of changing weather.
0:17:25 > 0:17:29So does the Intergovernmental Panel on Climate Change.
0:17:29 > 0:17:32It says that the global average temperature has
0:17:32 > 0:17:37increased by just under one degree centigrade in the last 130 years.
0:17:37 > 0:17:43A small change, but enough to affect our sensitive ecosystems.
0:17:45 > 0:17:48Studies have shown several species of butterfly in Britain
0:17:48 > 0:17:53are now being found further north, because of warmer temperatures.
0:17:53 > 0:17:57And they are not the only ones on the move.
0:17:57 > 0:17:59You might see a couple of Dartford warblers.
0:17:59 > 0:18:02On top of the gorse here, there's a couple of territories.
0:18:02 > 0:18:06Scientists also believe some birds are shifting in the same direction.
0:18:06 > 0:18:10One in particular, the Dartford warbler, is not only moving,
0:18:10 > 0:18:12it's thriving as Britain slowly warms up.
0:18:12 > 0:18:16The Dartford warbler is a species which is really quite sensitive
0:18:16 > 0:18:17to the cold in winter.
0:18:17 > 0:18:21They need places where the mean temperature in the coldest month
0:18:21 > 0:18:22is above two degrees centigrade,
0:18:22 > 0:18:25so traditionally they've been associated with southern Britain.
0:18:25 > 0:18:27As the climate has changed,
0:18:27 > 0:18:30the species has really increased in numbers,
0:18:30 > 0:18:32getting up to about 3,000 pairs.
0:18:32 > 0:18:34They have colonised south-west England.
0:18:34 > 0:18:36They have gone up to south Wales,
0:18:36 > 0:18:39places as far north as Cannock Chase and East Anglia,
0:18:39 > 0:18:41and even a pair in the Peak District.
0:18:41 > 0:18:45So as we have fewer cold winters, they're doing better
0:18:45 > 0:18:48- and they're able to move further north?- Absolutely.
0:18:48 > 0:18:51The pattern hasn't been consistent, has it?
0:18:51 > 0:18:52Within the last five years,
0:18:52 > 0:18:55I can remember some very snowy, very cold winters,
0:18:55 > 0:18:58so how do they cope with the variation we get anyway?
0:18:58 > 0:19:01I think it's the fact that the frequency of these bad winters
0:19:01 > 0:19:04has been declining, especially through the '90s and the '00s.
0:19:04 > 0:19:06That's what's been responsible
0:19:06 > 0:19:08for this really quite dramatic push forward.
0:19:08 > 0:19:12And how convinced are you that this is a symptom of climate change?
0:19:12 > 0:19:14It's hard to be absolutely certain,
0:19:14 > 0:19:17but it's also hard to see that it could be anything else that's
0:19:17 > 0:19:21responsible for a northward push of a cold-sensitive species like this.
0:19:21 > 0:19:26The Dartford warbler may take climate change in its stride,
0:19:26 > 0:19:29but other birds seem to be finding it hard.
0:19:29 > 0:19:33The cold-loving dotterel in the Scottish mountains could struggle,
0:19:33 > 0:19:37because it can't move any higher to escape the warmth.
0:19:37 > 0:19:40And scientists believe other species may suffer this time.
0:19:41 > 0:19:43Species' ranges do change.
0:19:43 > 0:19:45They move north and south as the climate changes.
0:19:45 > 0:19:48What's different this time is the magnitude
0:19:48 > 0:19:50and the rate of climate change, and the real question mark
0:19:50 > 0:19:52is whether or not species are able
0:19:52 > 0:19:54to move at the rate that the climate is changing.
0:19:58 > 0:20:00So what are we hoping to find here?
0:20:00 > 0:20:03'For animals that can't adapt to climate change,
0:20:03 > 0:20:05'it's going to be tough to say the least.
0:20:05 > 0:20:08'And when those animals help provide the food we eat,
0:20:08 > 0:20:10'it's going to impact on us too.
0:20:10 > 0:20:14'For David Brooks, it all starts with the humble beetle.'
0:20:14 > 0:20:17That is actually what we are looking for, a ground beetle.
0:20:17 > 0:20:20So why is it you're so interested in this beetle?
0:20:20 > 0:20:22We're interested in this whole group of beetles
0:20:22 > 0:20:25because they are important to agriculture,
0:20:25 > 0:20:28and they're important as they're predatory insects,
0:20:28 > 0:20:30what we call carnivorous insects. They eat other insects.
0:20:30 > 0:20:33The insects they eat are particularly pest species,
0:20:33 > 0:20:35things like greenfly and slugs,
0:20:35 > 0:20:37so they're very important
0:20:37 > 0:20:40in terms of maintaining the sustainability of agriculture
0:20:40 > 0:20:43and helping the farmer with his yields of the crops.
0:20:43 > 0:20:46They really are the farmer's friend, aren't they?
0:20:46 > 0:20:50- Very much so.- And what are you seeing in terms of their numbers recently
0:20:50 > 0:20:53that might be relevant to the climate change story?
0:20:53 > 0:20:56What we're seeing overall is three-quarters of the species
0:20:56 > 0:21:01that we've tracked out of 68 species are actually in decline.
0:21:01 > 0:21:04These beetles, the different species, are very much adapted to the habitat
0:21:04 > 0:21:07they are actually in, so when that changes,
0:21:07 > 0:21:10then the climate can have adverse effects.
0:21:11 > 0:21:14Numbers are declining, but this bug is a battler.
0:21:14 > 0:21:17He has survived shifts in the climate before.
0:21:17 > 0:21:19This time it's different, though,
0:21:19 > 0:21:22and the way we manage our countryside is partly to blame.
0:21:22 > 0:21:25This particular species was around just after the ice age
0:21:25 > 0:21:29and he survived the ice age, and various huge climatic events.
0:21:29 > 0:21:33The difference was that their habitat wasn't so denuded as it is now,
0:21:33 > 0:21:37and fragmented, so they can move around the landscape much more.
0:21:37 > 0:21:40Now that habitats have become more fragmented and come under more
0:21:40 > 0:21:43pressure through intensification of farming methods and so forth,
0:21:43 > 0:21:47climate can have a bigger effect than it would have done in the past.
0:21:47 > 0:21:51So, from beetles to birds to blossom, there's growing evidence
0:21:51 > 0:21:53that climate change is affecting us now,
0:21:53 > 0:21:58but are these just isolated cases, or is the impact more widespread?
0:21:58 > 0:22:00This is the operation centre,
0:22:00 > 0:22:04the nerve centre of the Met Office weather forecasting activity.
0:22:04 > 0:22:07At the Met Office, they don't just do weather forecasts.
0:22:07 > 0:22:10They look at climate change across the world.
0:22:10 > 0:22:12Richard Betts, a scientist here,
0:22:12 > 0:22:15helped to write a major international report which says
0:22:15 > 0:22:18a wide range of plants and animals are being affected.
0:22:18 > 0:22:21We're seeing the natural world responding to
0:22:21 > 0:22:25a change in climate in the UK. We're also seeing that happening in
0:22:25 > 0:22:28other countries around the northern hemisphere, and also you can see it
0:22:28 > 0:22:29on the satellite as well -
0:22:29 > 0:22:32trees coming into leaf earlier in the spring.
0:22:32 > 0:22:34These changes in the natural world
0:22:34 > 0:22:36are signs that the climate is changing
0:22:36 > 0:22:39and, in fact, these are the clearest indicators
0:22:39 > 0:22:40of an impact of climate change.
0:22:40 > 0:22:43A lot of your understanding comes from models.
0:22:43 > 0:22:44Talk me through what we've got here.
0:22:44 > 0:22:46This is showing temperature changes
0:22:46 > 0:22:50relative to the preindustrial state, essentially. Blues are colder.
0:22:50 > 0:22:52Yellows and oranges and reds
0:22:52 > 0:22:54will be warmer than the preindustrial state,
0:22:54 > 0:22:57so you can see the different patterns of warming around the world,
0:22:57 > 0:22:59and as we get onto the end of the 21st century,
0:22:59 > 0:23:01we're getting higher levels of warming,
0:23:01 > 0:23:02four or five degrees or more.
0:23:02 > 0:23:05We've been looking at the response of plants and animals.
0:23:05 > 0:23:08It makes me wonder how they will cope
0:23:08 > 0:23:10when the Earth might look like this.
0:23:10 > 0:23:11What we are seeing at the moment
0:23:11 > 0:23:15and what we expect for the future is change which is unusually fast.
0:23:15 > 0:23:19- And therefore difficult for nature to adapt fast enough to keep up with?- That's right.
0:23:19 > 0:23:20In particular,
0:23:20 > 0:23:23if species are responding differently at different rates,
0:23:23 > 0:23:25you'll get disruption of the ecosystems
0:23:25 > 0:23:27for the different rates of response.
0:23:27 > 0:23:32If you've got certain natural events tied to spring,
0:23:32 > 0:23:36if one species is moving forward by a week and another by two days,
0:23:36 > 0:23:39they come out of synchrony, so if they are depending on each other,
0:23:39 > 0:23:44that interdependency is essentially broken, so disrupting the ecosystems
0:23:44 > 0:23:47is what would be expected as a consequence of this.
0:23:53 > 0:23:58So, botanists and bird and bug specialists do seem pretty convinced
0:23:58 > 0:24:03they're seeing some signs of nature responding to a change in climate.
0:24:03 > 0:24:08And whilst wildlife has adapted to shifting weather patterns before,
0:24:08 > 0:24:11if today's change is too rapid,
0:24:11 > 0:24:14it's feared some species could get left behind.
0:24:26 > 0:24:29The Lee Valley is a 26-mile swathe of green
0:24:29 > 0:24:32just a stone's throw from the centre of London.
0:24:33 > 0:24:35Despite being so close to the capital,
0:24:35 > 0:24:40the Lee Valley has a real feeling of wide, open countryside.
0:24:43 > 0:24:46There are lakes,
0:24:46 > 0:24:48woods,
0:24:48 > 0:24:50open meadows
0:24:50 > 0:24:53and, as I saw earlier, pristine chalk streams.
0:24:53 > 0:24:59Then there's the wildlife - water voles, otters, mayflies...
0:24:59 > 0:25:01seabirds?
0:25:02 > 0:25:06Yup, seabirds. The common tern, in fact.
0:25:06 > 0:25:09To find out what they're doing here,
0:25:09 > 0:25:13- I'm meeting wildlife warden Dave Hutley.- Thank you.
0:25:13 > 0:25:16It seems quite surprising that they would have seabirds so far inland.
0:25:16 > 0:25:19Yes, the pits here are old gravel workings,
0:25:19 > 0:25:23and they are the perfect habitat for terns to use to nest,
0:25:23 > 0:25:25if they've got spaces to nest on,
0:25:25 > 0:25:29- which are what these tern rafts are for.- Terns love gravel.
0:25:29 > 0:25:33These specially built rafts are covered with the stuff.
0:25:33 > 0:25:37It replicates the birds' usual coastal breeding grounds.
0:25:37 > 0:25:40And what kind of nest will they create on this ground?
0:25:40 > 0:25:43What they'll do, they'll dig out a shallow hollow in the gravel and
0:25:43 > 0:25:47then they will just nest on that, just lay the egg straight onto that.
0:25:47 > 0:25:49They're very good, very camouflaged eggs.
0:25:49 > 0:25:51And then once the chicks hatch, they stay on here.
0:25:51 > 0:25:54We've got the barriers on to stop predators coming on board
0:25:54 > 0:25:56- and stop the chicks going off. - Perfect!
0:25:56 > 0:25:59Why don't you just put it out on the natural islands? Why these rafts?
0:25:59 > 0:26:03These rafts are better because less predators can get out on here.
0:26:03 > 0:26:07The islands do get very overgrown, as you can see,
0:26:07 > 0:26:10the scrub coming up on there, whereas these are controlled...
0:26:10 > 0:26:14- Much more manageable.- Yeah.- This is your ride here.- It certainly is.
0:26:14 > 0:26:17Hello. Do you want me to pass you that?
0:26:19 > 0:26:20Over to you.
0:26:20 > 0:26:24Right, I shall leave you to it. Here's to a bumper season, then.
0:26:24 > 0:26:27- Indeed. Let's hope so. - Nice one. See you later.- Bye-bye.
0:26:29 > 0:26:33Now the raft is ready, it's towed out into the middle of the lake
0:26:33 > 0:26:36to await the return of the terns to breed.
0:26:38 > 0:26:40They'll soon be here in numbers,
0:26:40 > 0:26:44but there's one species here who are raising chicks already.
0:26:51 > 0:26:54They live on an island where few feet tread
0:26:54 > 0:26:56and the only access is by boat.
0:27:01 > 0:27:04We tried to cause as little disturbance as possible.
0:27:08 > 0:27:11But the adult birds break from the treetops.
0:27:12 > 0:27:16They look prehistoric, swooping around like pterodactyls.
0:27:22 > 0:27:26They are grey herons, one of our biggest birds.
0:27:28 > 0:27:31It's amazing arriving here. It feels quite dramatic, doesn't it?
0:27:31 > 0:27:34They fly off, and then it's a completely uninhabited island.
0:27:34 > 0:27:36Wait till you see the young.
0:27:36 > 0:27:39- If you didn't think birds came from dinosaurs, this will prove it.- Wow!
0:27:41 > 0:27:43I'm with Paul Roper
0:27:43 > 0:27:47and his team of wildlife wardens from the Lee Valley Park Authority.
0:27:48 > 0:27:50We're here to ring the heron chicks.
0:27:52 > 0:27:56The mother keeps a watchful eye overhead as we approach the nest.
0:27:58 > 0:28:00We've got to be quite quick, actually,
0:28:00 > 0:28:03because when the herons come off the nest, the chicks are left
0:28:03 > 0:28:07exposed to the cold, so they have flown off because we've arrived.
0:28:07 > 0:28:12We've got to be quick about it. It's really not resting on much.
0:28:14 > 0:28:18OK, we've got two in this nest now. I'll bring them down for you.
0:28:21 > 0:28:23I can see something with downy feathers.
0:28:23 > 0:28:26This may look rough on the chicks,
0:28:26 > 0:28:29but Paul's an expert licensed handler. He knows what he's doing.
0:28:31 > 0:28:35- Put your hands just there. - Just there. A bit of protest.
0:28:35 > 0:28:40- They're so beautiful. - These are real dinosaur birds.
0:28:40 > 0:28:43God, they are! They just look incredibly prehistoric.
0:28:44 > 0:28:48Each chick is ringed and gets its own individual number.
0:28:48 > 0:28:52A note is made which will help identify in the future.
0:28:52 > 0:28:561505444.
0:28:56 > 0:29:00And these have to be big enough to allow the herons to get full-size with a ring on?
0:29:00 > 0:29:02Herons are quite easy to ring,
0:29:02 > 0:29:06- because the legs are quite big from an early age.- Oh, yeah.
0:29:06 > 0:29:09It's because they climb about in the canopy,
0:29:09 > 0:29:13so even when they are this size, they all run around quite fast,
0:29:13 > 0:29:17and they can be quite difficult to pick up at this size.
0:29:17 > 0:29:22I think most people will find it remarkable that they nest so high in trees, given how big they are.
0:29:22 > 0:29:23Yeah, they're quite a big bird,
0:29:23 > 0:29:26but it's really down to the strategy for the young, because the young,
0:29:26 > 0:29:30it's a good survival strategy. They can climb around in the trees,
0:29:30 > 0:29:32not many predators can get up to them,
0:29:32 > 0:29:35and they build these huge nests, as you've seen already,
0:29:35 > 0:29:39so they're very large nests, but it's a good place for them to breed.
0:29:39 > 0:29:42They're not susceptible to foxes and things.
0:29:42 > 0:29:45But also, these herons breeding on this island, it's safer for them, so they prefer it
0:29:45 > 0:29:48if they can get onto an island like this and breed up in the trees.
0:29:48 > 0:29:51- And herons are quite a good news story, aren't they?- Yes, they are.
0:29:51 > 0:29:54These ones have been doing quite well.
0:29:54 > 0:29:56From about seven or eight years ago,
0:29:56 > 0:29:58they've come up from four pairs on this island
0:29:58 > 0:30:00to an average of around 30 pairs year now,
0:30:00 > 0:30:02which seems to be stabilising at about that figure.
0:30:05 > 0:30:08That's a healthy increase year on year.
0:30:10 > 0:30:16With the chicks safely back in the nest, it's time for us to leave
0:30:16 > 0:30:18and let the parents return.
0:30:20 > 0:30:22Who'd have thought there'd be
0:30:22 > 0:30:25so much natural beauty just a stone's throw from London?
0:30:25 > 0:30:27It's just goes to show, no matter how well you
0:30:27 > 0:30:31think you know your landscape, it still has the power to surprise you.
0:30:31 > 0:30:34Now we want you to surprise us.
0:30:36 > 0:30:40Please e-mail us with your suggestions of those
0:30:40 > 0:30:42untold stories that are special to you
0:30:42 > 0:30:46for a completely new series of Secret Britain.
0:30:48 > 0:30:52We know that you know Britain's countryside better than anyone else.
0:30:52 > 0:30:55We want to hear about secret places
0:30:55 > 0:30:59and wonderful wildlife events that few people get to witness.
0:31:01 > 0:31:05Over the summer, Adam and I will be exploring the secret places
0:31:05 > 0:31:08and people of Britain that you tell us about. So this is
0:31:08 > 0:31:12your chance to share those locations that are special to you with us all.
0:31:12 > 0:31:18We are looking for a lost treasure revealed only at low tide,
0:31:18 > 0:31:24a wildlife spectacle, a neglected country craft
0:31:24 > 0:31:29or simply one of our best-known landmarks with an unknown story.
0:31:29 > 0:31:34It's the personal connection of you and your family to the
0:31:34 > 0:31:37secret places and people of Britain that we are seeking.
0:31:37 > 0:31:39So share your ideas with us.
0:31:39 > 0:31:47Please e-mail your thoughts, with photos too if you can, to...
0:31:48 > 0:31:52You'll find all the information you need on the Countryfile website.
0:31:57 > 0:32:01Earlier, I heard how the Lee Valley is the hidden heart of the UK's
0:32:01 > 0:32:06cucumber business and how Sicilian families are running the show.
0:32:06 > 0:32:08Families like the Abella dynasty.
0:32:08 > 0:32:11Life's changed a lot since head of the family John
0:32:11 > 0:32:15came here in 1957, and it's still changing.
0:32:15 > 0:32:18And that means that here in the Lee Valley, the familiar cucumber
0:32:18 > 0:32:22is now rubbing shoulders with some new Mediterranean neighbours.
0:32:22 > 0:32:25With so many people holidaying in the sun
0:32:25 > 0:32:29and being exposed to different cuisines, there's increasing demand
0:32:29 > 0:32:32for something new and different, like vine and cherry tomatoes,
0:32:32 > 0:32:35which are perfect for the bambini in the family.
0:32:39 > 0:32:42And there's another growing market - for peppers.
0:32:42 > 0:32:45They come in a variety of shapes, sizes and colours.
0:32:47 > 0:32:49And they do say that the orange ones are the sweetest,
0:32:49 > 0:32:51but these days, there's a new kid on the block.
0:32:51 > 0:32:54Thank you. Here he is, this little fellow.
0:32:54 > 0:32:56You may think that this is a hot chilli pepper,
0:32:56 > 0:32:58but no, these are sweet,
0:32:58 > 0:33:01juicy - another one that's perfect for little people's lunchboxes.
0:33:01 > 0:33:03And it doesn't stop there
0:33:03 > 0:33:09because the Abella family have just started growing these. Aubergines.
0:33:10 > 0:33:14They may still be a rare sight in British kitchens,
0:33:14 > 0:33:17but aubergines are close to the Italian heart.
0:33:17 > 0:33:21John's son-in-law Pas sells them now, but he's been eating them
0:33:21 > 0:33:22since he was a child.
0:33:23 > 0:33:26When I was young back home in Sicily,
0:33:26 > 0:33:29my grandma and my mum, we would have aubergines
0:33:29 > 0:33:32cooked in different ways every other day, virtually,
0:33:32 > 0:33:35whether they be fried or with pasta or...
0:33:35 > 0:33:38One form or another, we would have aubergines.
0:33:38 > 0:33:42It was a poor people's food in them days, but nowadays it's the trend.
0:33:42 > 0:33:46- Yes. These days, classy.- It really is.- Look at that.- It's phenomenal.
0:33:46 > 0:33:48You almost want to just put that on the side and look at it.
0:33:48 > 0:33:50Yeah. It is beautiful. Absolutely gorgeous.
0:33:50 > 0:33:54So for anyone thinking about growing aubergines, what's the secret?
0:33:54 > 0:33:58You've got to be very patient and you've got to look after it.
0:33:58 > 0:34:01It's like looking after babies, and we've got a lot of babies here!
0:34:04 > 0:34:07Well, John's babies are all grown up now
0:34:07 > 0:34:10and are important cogs in the salad-growing machine.
0:34:10 > 0:34:13They all know about cooking the way Mama used to
0:34:13 > 0:34:17but would they know how to make a classic cucumber sandwich?
0:34:17 > 0:34:21The traditional way to prepare a cucumber sandwich
0:34:21 > 0:34:25here in the Home Counties is to slice the cucumber
0:34:25 > 0:34:28as thin as possible, so you can almost see through it,
0:34:28 > 0:34:32and then lay it down onto some white bread
0:34:32 > 0:34:34with the crusts cut off.
0:34:34 > 0:34:36All very delicate indeed.
0:34:36 > 0:34:39But that's not the case here in this house.
0:34:39 > 0:34:42A traditional Italian kitchen, everybody busying away here
0:34:42 > 0:34:44and I'm very intrigued.
0:34:44 > 0:34:46- This is aubergine that you've prepared.- That's right.
0:34:46 > 0:34:49- Give us an idea of... Can I try it?- Of course you can.
0:34:49 > 0:34:51Give us an idea of what's going on here.
0:34:51 > 0:34:53- It's aubergines in breadcrumbs. - Right.
0:34:53 > 0:34:56What you do, you just slice them thinly
0:34:56 > 0:34:58and then dip them in seasoned egg
0:34:58 > 0:35:02- and then coat them in breadcrumbs and Parmesan cheese.- That's lovely.
0:35:02 > 0:35:05- Not a lot of people know what to do with aubergines.- That's right.
0:35:05 > 0:35:09It's not something that a lot of people know how to cook.
0:35:09 > 0:35:10And Jo is over the stove.
0:35:10 > 0:35:12I'll go and see what is happening over there.
0:35:12 > 0:35:16This is my kind of kitchen, this. Right, what's happening in here?
0:35:16 > 0:35:18I've cooked up some linguine pasta
0:35:18 > 0:35:22and I'm preparing the sauce, which is made from home-grown tomatoes...
0:35:22 > 0:35:23Of course.
0:35:23 > 0:35:27..made with aubergines to give it the aubergine flavour, mashed up
0:35:27 > 0:35:29and then made into this lovely sauce.
0:35:29 > 0:35:31In typical Italian family tradition,
0:35:31 > 0:35:34there's an abundance of food for us to eat.
0:35:34 > 0:35:37But it is that pasta sauce I'm after.
0:35:37 > 0:35:38I'll try a bit of this.
0:35:40 > 0:35:43- It's long pasta, this.- So, the Italian way. You need a spoon
0:35:43 > 0:35:47- and you need a fork.- Like that. - That's it. That will help you.
0:35:49 > 0:35:53Mm, Jo. Mm. What do I say? What's the Italian?
0:35:53 > 0:35:56- Buonissima.- Buonissima.
0:35:56 > 0:36:01A taste of Italy a stone's throw from London. Beautiful.
0:36:04 > 0:36:08On Countryfile we get to visit some amazing places
0:36:08 > 0:36:12and meet some amazing people from all over the country,
0:36:12 > 0:36:14but sometimes there's no place like home,
0:36:14 > 0:36:17as Adam knows all too well.
0:36:20 > 0:36:24I'm lucky to live and farm in the heart of what I think is
0:36:24 > 0:36:28one of the most beautiful counties in England - Gloucestershire.
0:36:29 > 0:36:33It's a county that lends its name to some magnificent cattle.
0:36:35 > 0:36:37Gloucesters.
0:36:41 > 0:36:43These are some of my Gloucester cattle,
0:36:43 > 0:36:46a really lovely old-fashioned breed that were once used
0:36:46 > 0:36:50to pull the plough. They're also used for meat and milk production.
0:36:50 > 0:36:54My dad started collecting them in the late '60s, early '70s.
0:36:54 > 0:36:56We've had them on the farm ever since.
0:36:56 > 0:36:57We've now got about 15 of them.
0:36:57 > 0:37:00We like the cows to breed every year.
0:37:00 > 0:37:03They have a nine-month gestation, so that's where the bulls come in.
0:37:05 > 0:37:09My Gloucester bull has been with me for five years.
0:37:09 > 0:37:11He's done a fine job looking after his ladies,
0:37:11 > 0:37:13but soon he'll need replacing.
0:37:13 > 0:37:16This is Isaac, my Gloucester bull.
0:37:16 > 0:37:19I just thought I'd bring him out into the sunshine
0:37:19 > 0:37:21to show him off to you.
0:37:21 > 0:37:24The Gloucester are a lovely breed.
0:37:24 > 0:37:26They're very docile and easy to handle.
0:37:26 > 0:37:29The bulls are generally a bit darker than the cows,
0:37:29 > 0:37:32a dark brown-black colour,
0:37:32 > 0:37:36mahogany colour, with this typical white line down their back and tail.
0:37:36 > 0:37:38He is a reasonably beefy bull,
0:37:38 > 0:37:42although they are dual purpose, for meat and for milk.
0:37:42 > 0:37:45And he's a fine character. Lovely chap.
0:37:45 > 0:37:49But now that he's related to some of the young females in the herd,
0:37:49 > 0:37:51he obviously can't mate with them,
0:37:51 > 0:37:55so what I've got to do is find a bull to go onto those young heifers,
0:37:55 > 0:37:59and find a replacement for you, really, mate.
0:37:59 > 0:38:02Come on, then.
0:38:06 > 0:38:09Finding that replacement for Isaac isn't as easy as it sounds.
0:38:11 > 0:38:14The trouble with rare breeds is just that - they are rare.
0:38:19 > 0:38:22But luckily, just down the road from my place,
0:38:22 > 0:38:23farmer Clifford Freeman has
0:38:23 > 0:38:26a fantastic herd of Gloucester cattle.
0:38:26 > 0:38:30- What a beautiful herd. How many have you got?- I've got 151.
0:38:30 > 0:38:36There are 84 females and five bulls and the rest are steers.
0:38:36 > 0:38:40That must be one of the biggest herds in the country, isn't it?
0:38:40 > 0:38:42Yes, I would imagine it is one of the biggest herds
0:38:42 > 0:38:46and one of the biggest herds for quite a while, I should have thought.
0:38:46 > 0:38:48Your dad worked with my dad
0:38:48 > 0:38:51and a few others to help save the breed going back, didn't they?
0:38:51 > 0:38:54Absolutely. Early '70s, there was only 60-odd left.
0:38:54 > 0:38:56And they saved them and preserved them
0:38:56 > 0:39:01and grew the numbers up to about 1,000 in 1990, but we've dropped back
0:39:01 > 0:39:06to 700 now, so we've got a little bit of work to do to keep them going.
0:39:06 > 0:39:10They can't just be preserved. They need to have a purpose.
0:39:11 > 0:39:13Clifford is a modern-day farmer
0:39:13 > 0:39:16but he likes to keep a touch of the old days on his farm.
0:39:18 > 0:39:22- It's a lovely old building.- Yes, I built it about four years ago.
0:39:22 > 0:39:24It's based on a building that was already here.
0:39:24 > 0:39:27The stalls are a replica of what was on my grandfather's farm.
0:39:27 > 0:39:30So that's where they would have put their heads through to go
0:39:30 > 0:39:32- into yoke for milking? - Absolutely. Yes.
0:39:32 > 0:39:34The cattle used to come in,
0:39:34 > 0:39:38they used to put a little bit of food down for them to eat,
0:39:38 > 0:39:41and just push up and there they are.
0:39:41 > 0:39:45Once they were milked, they just used to open them and let them go.
0:39:45 > 0:39:48- And this is the next generation of cows, then?- That's right.
0:39:48 > 0:39:51These will go to the bull in 12 months' time.
0:39:51 > 0:39:57They will summer out and be ready for the bull around next January time.
0:39:57 > 0:40:01As well as the heifers, you've got a lovely couple of young bulls here.
0:40:01 > 0:40:04So it's a new bull I need, and I understand you've got a mature bull
0:40:04 > 0:40:05you might be able to let me use.
0:40:05 > 0:40:08Yeah, we have. Yeah, yeah. Let's go and have a look.
0:40:11 > 0:40:15Just doing this to make him look a bit smarter for the cameras, really.
0:40:17 > 0:40:19BULL BELLOWS
0:40:22 > 0:40:26'Once the big boy's spruced up, he likes to make his presence known.'
0:40:26 > 0:40:30He's excited. He's eyeing up his new wives over there.
0:40:30 > 0:40:33- BELLOWING CONTINUES - Let's go and have a look at them.
0:40:33 > 0:40:36He's got some height about him, hasn't he, in the shoulder.
0:40:36 > 0:40:38Yes, he's a big bull. Yeah, he's one of the biggest bulls
0:40:38 > 0:40:42I've seen for a Gloucester bull for a good few years.
0:40:42 > 0:40:43Really lovely.
0:40:45 > 0:40:47The Gloucesters aren't the best in the back end, are they?
0:40:47 > 0:40:51No, and he's no exception. His back end is what lets him down.
0:40:53 > 0:40:55A fine fellow, aren't you. What's his name?
0:40:55 > 0:40:58- Er, his name is Constable. - Constable.
0:40:58 > 0:41:01- And he's what...? How old is he? - He's seven.- Right.
0:41:01 > 0:41:02CATTLE BELLOW
0:41:02 > 0:41:06- And what sort of money do you want for him?- Um, he's not for sale.
0:41:06 > 0:41:08I'll hire him to you. We're not selling bulls at the moment.
0:41:08 > 0:41:10We're tending to keep the bulls
0:41:10 > 0:41:12because we don't know when we'll need them again
0:41:12 > 0:41:13with the different lines we've got.
0:41:13 > 0:41:15When would he be available?
0:41:15 > 0:41:17He'll be available at the end of June, beginning of July.
0:41:17 > 0:41:19OK. Well, that would be perfect.
0:41:19 > 0:41:21CONSTABLE BELLOWS
0:41:22 > 0:41:26'Deal done. Constable will meet my girls in the summer.
0:41:26 > 0:41:29'In the meantime, he's got a job to do here.'
0:41:29 > 0:41:30Right, then, fella.
0:41:30 > 0:41:33Come on, then, we're going to go and see your ladies.
0:41:33 > 0:41:36'Clifford's herd of 150 cattle are split up
0:41:36 > 0:41:39'and graze over different farms around the county,
0:41:39 > 0:41:41'which hopefully ensures the whole herd
0:41:41 > 0:41:43'isn't wiped out if a disease strikes.
0:41:49 > 0:41:52'We're moving some cows and calves to a neighbouring farm,
0:41:52 > 0:41:54'owned by Matthew Rymer.
0:41:54 > 0:41:56'He's working with Clifford on an initiative
0:41:56 > 0:41:59'they hope will promote the uniqueness of Gloucester beef
0:41:59 > 0:42:03'and address a growing interest in where our food comes from.'
0:42:05 > 0:42:08It's being born, it's being reared, it's being fattened,
0:42:08 > 0:42:11it's slaughtered, it's butchered and it's being sold
0:42:11 > 0:42:13within a four-mile corridor of the River Severn
0:42:13 > 0:42:15to create a very, very local produce -
0:42:15 > 0:42:17Gloucestershire born-and-bred beef.
0:42:17 > 0:42:19It can add to the attraction of what's a beautiful vale
0:42:19 > 0:42:22that we live in, and it's cattle country.
0:42:22 > 0:42:25And we're providing a traceability so that, when you buy the meat,
0:42:25 > 0:42:27you can trace it straight back to the animal
0:42:27 > 0:42:29using the latest online technology.
0:42:29 > 0:42:32So you can actually see the animal, when it was slaughtered,
0:42:32 > 0:42:35when it was butchered, where, how, who.
0:42:35 > 0:42:38Playing a key role in Matthew and Clifford's
0:42:38 > 0:42:42traceability of Gloucester beef is 21-year-old butcher Ben Morton.
0:42:42 > 0:42:46He has plenty of enthusiasm and youth on his side.
0:42:46 > 0:42:47- Hi, Ben.- Hi, Adam, how are you?
0:42:47 > 0:42:49All right, good. So this is a bit of Gloucester, is it?
0:42:49 > 0:42:52Yeah, this a bit of Gloucester beef,
0:42:52 > 0:42:54sourced just literally down the road from me.
0:42:55 > 0:42:58- This is it's fillet I'm just taking out now.- Look at that!
0:42:58 > 0:43:01So what makes this sort of beef so special?
0:43:01 > 0:43:03Well, if you have a look there, can you see this grain and marbling?
0:43:03 > 0:43:06- Yeah.- That is all about rare breeds,
0:43:06 > 0:43:10and Gloucester is one of the main, main breeds that is ideal for this.
0:43:10 > 0:43:13I mean, that will just melt away in the pan
0:43:13 > 0:43:15- and it'll just eat like butter. - Wonderful!
0:43:15 > 0:43:17Look at the colour difference.
0:43:17 > 0:43:19That's a deep red.
0:43:19 > 0:43:21You know, the same with here. The marbling...
0:43:21 > 0:43:23An amazingly dark colour, isn't it?
0:43:23 > 0:43:27But people, I think, aren't used to this dark colour
0:43:27 > 0:43:29and it almost puts them off.
0:43:29 > 0:43:31For you, as a young man, starting your own business,
0:43:31 > 0:43:34you've got to compete with the big boys. How difficult is that?
0:43:34 > 0:43:36Well, um...
0:43:36 > 0:43:37Very. But...
0:43:39 > 0:43:41..he who dares... This is from Only Fools And Horses,
0:43:41 > 0:43:43but he who dares wins.
0:43:43 > 0:43:46But traceability is so important, especially...
0:43:46 > 0:43:48I've got to beat everyone else.
0:43:48 > 0:43:49How do I do that?
0:43:49 > 0:43:52I do it by telling them the story.
0:43:52 > 0:43:55I want to tell those customers that story that,
0:43:55 > 0:43:57"Right, this is Gloucester beef.
0:43:57 > 0:43:59"It's from literally a mile down the road.
0:43:59 > 0:44:02"It's killed ten miles away, in Gloucester,
0:44:02 > 0:44:04"it comes back to me, it's hung for four weeks,
0:44:04 > 0:44:07"and then I bone it all out, tie the joints, put it on the counter,
0:44:07 > 0:44:09"and then cut it for the customer.
0:44:09 > 0:44:12"It's all done within this small area."
0:44:12 > 0:44:15And for a little butcher's shop like us to still be in a little village
0:44:15 > 0:44:17and still going...
0:44:17 > 0:44:20I mean, it's really exciting and nerve-racking.
0:44:20 > 0:44:22ADAM LAUGHS
0:44:22 > 0:44:24Thanks to youngsters like Ben,
0:44:24 > 0:44:26the future's looking bright for Gloucester cattle.
0:44:26 > 0:44:28Shame the same can't be said for Ellie.
0:44:28 > 0:44:31She's in a jam over in the Lee Valley.
0:44:39 > 0:44:42'Ever get the feeling you're in the wrong place?'
0:44:44 > 0:44:45This is definitely...
0:44:45 > 0:44:47the wrong place.
0:44:48 > 0:44:52'This is the Olympic White Water Centre in the Lee Valley,
0:44:52 > 0:44:55'scene of many Team GB triumphs in 2012.
0:44:57 > 0:45:00'But this isn't a winning situation.
0:45:01 > 0:45:03'I'm in a serious spot of bother.'
0:45:03 > 0:45:05- Shall I do that? - Try winding down the window.
0:45:05 > 0:45:09- It's going to come in if I do that. - It's not, it's OK.
0:45:09 > 0:45:11'Just as well this lot are on hand.'
0:45:16 > 0:45:18'These are the volunteers of the RNLI.
0:45:22 > 0:45:25'This is a flood training exercise.
0:45:25 > 0:45:27'I should feel safer.'
0:45:27 > 0:45:30- I'm glad of the sunroof, I'm telling you now.- Yeah, so...
0:45:30 > 0:45:32- Just coming in and above your head, Ellie.- All right.
0:45:34 > 0:45:36We'll get it open and take you out of the car.
0:45:36 > 0:45:39'Getting out of the car is tricky enough.
0:45:39 > 0:45:42'Moving in fast-flowing water is trickier.
0:45:42 > 0:45:44'The team have a carefully choreographed technique
0:45:44 > 0:45:47'to deal with it, though.
0:45:47 > 0:45:50'It may look a bit like line dancing in dry suits
0:45:50 > 0:45:52'but this routine saves lives.'
0:45:55 > 0:45:58My word, Glen. I'll never get used to that.
0:45:58 > 0:46:00- How quickly things can go wrong! - Very quickly.
0:46:00 > 0:46:02And we're finding more and more people
0:46:02 > 0:46:05are overestimating the capability of their cars
0:46:05 > 0:46:07and finding themselves in those sorts of situations.
0:46:07 > 0:46:09What, they'll just drive into water?
0:46:09 > 0:46:11Yeah, I think that people think they can get through,
0:46:11 > 0:46:13it's a regular route they're taking,
0:46:13 > 0:46:16they've not listened to the signage, they've driven through
0:46:16 > 0:46:18and find themselves in the situation you found yourself in,
0:46:18 > 0:46:21sat in the car as the water's rising up around them.
0:46:21 > 0:46:22Are you seeing more of it, then?
0:46:22 > 0:46:24We're finding that flood is becoming more prevalent,
0:46:24 > 0:46:26in terms of what we're expected to do
0:46:26 > 0:46:28and, as a result of that, we're finding ourselves
0:46:28 > 0:46:31across the whole of the country, dealing with it.
0:46:31 > 0:46:33I have to say, I am so glad that you guys are here.
0:46:33 > 0:46:36Even on training conditions like this, I felt really scared then.
0:46:36 > 0:46:39- Good. I hope you felt safe once the team arrived.- I did.
0:46:39 > 0:46:41I was so glad to see the yellow and red, I tell you.
0:46:41 > 0:46:43Good. Good to hear.
0:46:44 > 0:46:48This last winter has been a record breaker,
0:46:48 > 0:46:50the wettest yet -
0:46:50 > 0:46:53floods up and down the country, leaving countless stranded
0:46:53 > 0:46:55and many in danger.
0:46:55 > 0:47:00What catches most people out is the sheer force of floodwater -
0:47:00 > 0:47:03just a foot of it will cause a car to float.
0:47:03 > 0:47:06How much does it take to knock you off your feet?
0:47:06 > 0:47:09Well, let's find out.
0:47:09 > 0:47:10This is Legacy Site.
0:47:10 > 0:47:14We request one pump, three cumecs, please. Over.
0:47:16 > 0:47:17'Here it comes.
0:47:18 > 0:47:23'Three tonnes of water a second, about the same as 20 bathtubs full.
0:47:25 > 0:47:27'Even though it's only ankle-deep,
0:47:27 > 0:47:30'it's all I can do to stay on my feet.'
0:47:31 > 0:47:35- Shall I try and go back? - Start just behind that wall, OK?
0:47:38 > 0:47:40'When it's turned up to five tonnes a second...
0:47:42 > 0:47:44'..no chance.
0:47:46 > 0:47:49'Thank you, gentlemen. Lesson learned.
0:47:50 > 0:47:53'You know how to sweep a girl off her feet.'
0:48:03 > 0:48:05We're in the Lee Valley,
0:48:05 > 0:48:09a vast, green swathe just a few miles north of London.
0:48:09 > 0:48:12At one end, there's acres of open country.
0:48:12 > 0:48:14At the other...
0:48:14 > 0:48:16the Olympic White Water Centre,
0:48:16 > 0:48:19where Ellie was in a spot of bother earlier.
0:48:19 > 0:48:23This is where Team GB won canoeing gold at the 2012 Games.
0:48:24 > 0:48:28Now, during the Olympics, I was fascinated by the flow of water
0:48:28 > 0:48:31that was created from these courses and, really,
0:48:31 > 0:48:34the secret are these rails here, into which...
0:48:34 > 0:48:36these building blocks are fastened.
0:48:36 > 0:48:38Now, everything you can see on the side there,
0:48:38 > 0:48:41that's creating the channel and the flow of the water
0:48:41 > 0:48:44and everything on the bottom, these obstacles here,
0:48:44 > 0:48:47these create the huge white-water waves.
0:48:47 > 0:48:48The higher the obstacle,
0:48:48 > 0:48:50the bigger the wave that'll tumble off the back of it.
0:48:50 > 0:48:52And, I tell you what,
0:48:52 > 0:48:54it really is quite exciting to be in here at the moment
0:48:54 > 0:48:57because, as soon as those black doors are open there,
0:48:57 > 0:49:00six foot of water will be gushing right down here.
0:49:00 > 0:49:02Speaking of which, let's go and turn it on.
0:49:05 > 0:49:07'Why did I ever say yes to this?
0:49:07 > 0:49:11'All that water Matt's turning on will be coming right at me,
0:49:11 > 0:49:14'because I'm going to take this course on.
0:49:14 > 0:49:15'But I'm not going alone.
0:49:15 > 0:49:18'I've called on the help of Olympic gold medal winner Tim Bailey.'
0:49:23 > 0:49:27Well, these are the driving machines that are powering the pumps,
0:49:27 > 0:49:29creating all of the excitement up there.
0:49:29 > 0:49:32Now this, this is Ellie's course. So let's...
0:49:32 > 0:49:34put that one on. There's one.
0:49:35 > 0:49:38Second drive, up.
0:49:38 > 0:49:39We'll go for two. Or maybe...?
0:49:39 > 0:49:42Actually, let's do three. Here we go.
0:49:42 > 0:49:44That'll give her something to battle against.
0:49:46 > 0:49:48The course fills up in no time.
0:49:49 > 0:49:52Having got the water running, I can now adjust the flow.
0:49:54 > 0:49:55Let's start with a nice, easy one.
0:49:57 > 0:50:01OK, so let's look at intermediate course
0:50:01 > 0:50:05and then we'll go on to B, that's 4,900 cubic metres per second.
0:50:05 > 0:50:07Yes, I will commit to that.
0:50:07 > 0:50:10Good luck, Ellie. It'll be a nice warm-up for you.
0:50:12 > 0:50:14The water here right now is flowing fast enough
0:50:14 > 0:50:18to fill 65 bathtubs a second.
0:50:18 > 0:50:22I just hope Ellie's brought enough towels.
0:50:22 > 0:50:24My only experience of white water like this
0:50:24 > 0:50:26was years ago on the Zambezi.
0:50:26 > 0:50:28I actually nearly drowned,
0:50:28 > 0:50:31so I'm approaching this with quite a bit of trepidation, I have to say.
0:50:31 > 0:50:34But I am...willing to give it a go.
0:50:39 > 0:50:41'I'm counting on Olympian Tim Bailey
0:50:41 > 0:50:44'to get me round this course in one piece.'
0:50:45 > 0:50:47This bit's nice and calm.
0:50:47 > 0:50:50'But before I even think of throwing myself in the rapids,
0:50:50 > 0:50:52'it's off to the training pool,
0:50:52 > 0:50:55'where Tim's going to help me brush up on my rusty canoe skills.'
0:50:56 > 0:50:58- If we need to turn to the right... - Yeah.
0:50:58 > 0:51:01- ..what'll happen is, I'll get you to paddle forwards...- Yeah.
0:51:01 > 0:51:04- ..and I'll paddle backwards at the same time.- OK.
0:51:04 > 0:51:07And hopefully that'll... That'll mean we spin around, yeah.
0:51:07 > 0:51:08And that'll help us manoeuvre.
0:51:08 > 0:51:11It's really nippy, isn't it? It turns on a dime.
0:51:11 > 0:51:13So shall we do a bit of paddling on this flat,
0:51:13 > 0:51:15just to feel a bit more like we've had a bit of practice?
0:51:15 > 0:51:17The other thing that will be useful on the white water is,
0:51:17 > 0:51:19once you're getting bounced around by waves,
0:51:19 > 0:51:21it'll be important to lean one way and the other.
0:51:21 > 0:51:24It does mean a big lean, so you're basically going to try
0:51:24 > 0:51:27and get out over the sausage on the side there.
0:51:27 > 0:51:29If I come out, I come out and that's that.
0:51:29 > 0:51:32- I've just got to get in the drink and swim.- Yeah, pretty much.
0:51:34 > 0:51:36'Thanks for that, Tim(!)
0:51:36 > 0:51:38'From the flat calm of the training pool
0:51:38 > 0:51:40'to the absolute torrent out on the course,
0:51:40 > 0:51:43'it's time to enter the tempest.'
0:51:44 > 0:51:47Right, I'm just going to paddle until you shout at me, OK?
0:51:47 > 0:51:52MUSIC: "A City In Florida" by Deadmau5
0:51:52 > 0:51:54'Tim's tips are paying off.
0:51:54 > 0:51:57'The canoe is behaving itself.
0:51:57 > 0:51:59'I don't think I'm doing too badly.
0:51:59 > 0:52:02'But I bet Matt's got something up his sleeve.'
0:52:07 > 0:52:10Right, I'm just laying the course out now. This slalom course.
0:52:10 > 0:52:13So the green poles, they've got to come downstream through.
0:52:13 > 0:52:17And then the red ones, they got to come around and come back upstream.
0:52:17 > 0:52:19We'll put this right in the middle, I think.
0:52:19 > 0:52:21There we are.
0:52:21 > 0:52:23That looks pretty tasty there. That'll do nicely.
0:52:25 > 0:52:28And that's only the first of the obstacles
0:52:28 > 0:52:29that I'm putting in Ellie's way.
0:52:29 > 0:52:32I reckon it's time we really pumped up the volume.
0:52:34 > 0:52:38Right, so doing ever so well with 4,900 cubic litres a second.
0:52:38 > 0:52:43Shall we go 6,500? Or 10,000? Let's do 10,000.
0:52:43 > 0:52:45"Commit?" Absolutely.
0:52:47 > 0:52:50'OK, second attempt.
0:52:50 > 0:52:53'We're going to the slalom gates this time.
0:52:53 > 0:52:55'But something's...not right.'
0:52:55 > 0:52:58My God! What's happened here?! This is way higher!
0:52:59 > 0:53:00You're not wrong.
0:53:00 > 0:53:04I've just sent twice the volume of water down at you.
0:53:04 > 0:53:05Happy paddling!
0:53:11 > 0:53:13This is looking a bit bumpy.
0:53:13 > 0:53:14Good.
0:53:16 > 0:53:20Now here comes that green gate. Squeeze with the knees.
0:53:20 > 0:53:22Oh, it's too late - she's gone!
0:53:25 > 0:53:26But good effort, Ellie.
0:53:31 > 0:53:33She's OK.
0:53:33 > 0:53:36Even if she does look like she's in a washing machine.
0:53:36 > 0:53:38A full spin cycle, Matt.
0:53:38 > 0:53:40Now, come on. Lend a hand.
0:53:40 > 0:53:41Are you all right?
0:53:41 > 0:53:43THEY LAUGH
0:53:43 > 0:53:44Come here.
0:53:44 > 0:53:45Agh!
0:53:45 > 0:53:49- There you go. Are you all right? - I'm full of water!
0:53:49 > 0:53:51Oh, dear. That wasn't what I was expecting.
0:53:51 > 0:53:54No, but you still made that green gate, even though you fell out.
0:53:54 > 0:53:57- Yeah!- You were going through it, like that. Brilliant!
0:53:57 > 0:53:59- Still got the point. I got the point. - Are you invigorated?
0:53:59 > 0:54:01I'm certainly that.
0:54:01 > 0:54:02- Ooh, God, I'm choking!- I do...
0:54:02 > 0:54:05I do feel slightly responsible for that.
0:54:05 > 0:54:08Cos I could have pressed 6,500 but I went for 10,000.
0:54:08 > 0:54:10- Is that why it went up?! - I was controlling it, I'm sorry.
0:54:10 > 0:54:11(God.)
0:54:11 > 0:54:13You're the meanest! You are the MEANEST!
0:54:13 > 0:54:17- Shall we say goodbye? Because that is it for this week.- Yes, it is.
0:54:17 > 0:54:20Next week, we'll be celebrating 24 hours of spring,
0:54:20 > 0:54:22from the delights of the morning chorus,
0:54:22 > 0:54:25all the way through to the magic of the midday mayfly.
0:54:25 > 0:54:27And I'll be dry by then. See you then.
0:54:27 > 0:54:30Good for you. Well done. Let's get you a hot chocolate.