:00:29. > :00:38.The wild and rugged expanse of the Llyn Peninsula.
:00:39. > :00:49.A landscape famed for its unspoiled beauty.
:00:50. > :00:53.And what lies beneath the surface of the waves is just as stunning,
:00:54. > :00:57.because down there, it's an incredibly rare habitat.
:00:58. > :01:06.I'll be taking a peek and finding out what's been done to preserve it.
:01:07. > :01:10.Steve's meeting the dairy farmers who are cutting out the middlemen.
:01:11. > :01:15.We're responsible for that milk, from when it's milked
:01:16. > :01:19.until that bottle goes into the recycling.
:01:20. > :01:22.Adam's in a jam up in the tree tops.
:01:23. > :01:27.This is where the expression "being caught red-handed" comes from.
:01:28. > :01:33.We are stained indelibly, there's no hiding the evidence.
:01:34. > :01:38.and Simon King to choose the final 12 pictures in this year's
:01:39. > :01:41.Countryfile photographic competition.
:01:42. > :02:04.I like a rebellious kingfisher. I love this.
:02:05. > :02:09.Tucked away beyond Snowdonia's craggiest peaks lies the wildly
:02:10. > :02:17.An Area of Outstanding Natural Beauty that
:02:18. > :02:25.stretches for 30 miles into the cool waters of the Irish Sea.
:02:26. > :02:29.I'm heading to the rugged north coast, where towering cliffs
:02:30. > :02:42.few are as picture-perfect as Porthdinllaen.
:02:43. > :02:45.But Porthdinllaen isn't just beautiful above shore.
:02:46. > :02:55.Hidden beneath the waves is an underwater Garden of Eden.
:02:56. > :02:58.This green oasis isn't seaweed, it's a
:02:59. > :03:06.And Porthdinllaen is home to the biggest in Wales.
:03:07. > :03:11.This rare habitat supports some of our most vulnerable marine life.
:03:12. > :03:14.Conservationist Ben Jones and Richard Unsworth are from
:03:15. > :03:20.Project Seagrass, a charity dedicated to protecting it.
:03:21. > :03:24.Ben, you're pretty passionate about seagrass. Why is it so valuable?
:03:25. > :03:29.Well, it's just an, you know, underappreciated habitat,
:03:30. > :03:31.these forming secret underwater meadows that are really
:03:32. > :03:34.kind of unknown to the general public.
:03:35. > :03:37.They're incredibly biodiverse, they're full of marine life,
:03:38. > :03:40.they're vital in the fight against climate change because they absorb
:03:41. > :03:43.vast amounts of carbon dioxide, and they produce oxygen that we breathe.
:03:44. > :03:46.And what are you all gearing up for behind me?
:03:47. > :03:48.Actually, we're collecting data on the fish.
:03:49. > :03:50.So you're going to capture that marine life?
:03:51. > :03:53.We're going to capture the marine life and then bring it to shore,
:03:54. > :03:55.I do that, measure those, the fish that are found
:03:56. > :03:58.in the seagrass, and then we are going to release them back.
:03:59. > :04:01.These surveys happen four times a year.
:04:02. > :04:08.The team use this 30 metre seine net, weighted at the bottom and
:04:09. > :04:12.buoyed at the top, to bring all the fish living in this area
:04:13. > :04:18.And the hope isn't to catch it and cook it for dinner. No.
:04:19. > :04:21.Just measure it and get it back in. Yes. All right. Are we good?
:04:22. > :04:24.Yeah, we're good. It's the looping round now? The looping round.
:04:25. > :04:27.I'm going to stay here until he's parallel with me.
:04:28. > :04:33.All of the fish are getting pushed into that end of the net.
:04:34. > :04:36.It looks really heavy. It's because we've caught so many fish.
:04:37. > :04:45.I can see some movement. This is exciting.
:04:46. > :04:48.The fish can't be out of the sea for too long,
:04:49. > :04:52.so we act fast to pick them out of the dense seaweed.
:04:53. > :04:57.This is actually hopping life, it is teeming with life.
:04:58. > :05:04.With all the fish gathered into buckets, it's time to take stock.
:05:05. > :05:07.So, what came in? We've got a really good catch.
:05:08. > :05:11.I think there's some interesting fish in here.
:05:12. > :05:17.The pollock that you might find on your fish and chips.
:05:18. > :05:20.So this baby fish would have settled as the warmer
:05:21. > :05:26.And it's grown and spent a critical period of its life
:05:27. > :05:30.in the seagrass, being protected, having lots of food available to it.
:05:31. > :05:34.Do you want to measure its size? Yes. So we've got 8.5...
:05:35. > :05:45.Somewhere in here we've got a corkwing wrasse.
:05:46. > :05:49.They're really abundant fish in the seagrass in Porthdinllaen.
:05:50. > :05:55.And they'll be eating lots of little shrimp.
:05:56. > :06:00.So, seagrass is a fantastic nursery for all kinds of juvenile fish.
:06:01. > :06:04.And it's also home to some weird and wonderful adults, too.
:06:05. > :06:07.Do you want to hold a little scorpion fish? Yes, I do.
:06:08. > :06:10.It spends all of its life living here.
:06:11. > :06:11.It's quite a little ferocious predator.
:06:12. > :06:19.It will be hidden in the sand, waiting to capture some prey.
:06:20. > :06:22.Richard and Ben identify and measure every single fish
:06:23. > :06:27.To date, they have recorded more than 40 different species
:06:28. > :06:33.of fish and crustaceans, from cod and herring to lobster and crab.
:06:34. > :06:36.It all helps them understand why Porthdinllaen's seagrass meadow is
:06:37. > :06:42.But these guys have been out of the sea for long enough,
:06:43. > :06:53.On their way to enjoy the rest of the seagrass.
:06:54. > :07:00.It's been reassuring to see just how many
:07:01. > :07:05.And it feels great to return the youngsters to their beautiful
:07:06. > :07:16.The theme for this year's photographic competition was
:07:17. > :07:20.the call of the wild, and thousands of you took part.
:07:21. > :07:23.The standard has been incredibly high, which is going to
:07:24. > :07:27.give our judges a heck of a time choosing the final 12 to
:07:28. > :07:34.As usual, it will be you who chooses the overall winner.
:07:35. > :07:46.But first, here's John to get us started.
:07:47. > :07:49.Our photographic competition is always a pivotal
:07:50. > :07:55.A few months ago we asked you to heed your call of the wild,
:07:56. > :08:00.capturing the very best of British with images of our countryside
:08:01. > :08:09.You sent in well over 30,000 entries.
:08:10. > :08:13.So, selecting from all of those just 12 outstanding
:08:14. > :08:20.images for the next Countryfile Calendar certainly won't be easy.
:08:21. > :08:24.And we've got a perfect setting for the challenge, we've found ourselves
:08:25. > :08:33.a remote bolthole hidden away here in the wilds of the Chiltern Hills.
:08:34. > :08:37.Joining us for the judging is a cast of previous calendar finalists
:08:38. > :08:45.Oh, wow, this is nice. Yeah, lovely, yeah.
:08:46. > :08:48.Our keen eyed team has a huge task ahead,
:08:49. > :08:58.sorting through the entries to compile a long list of just 2,500.
:08:59. > :09:02.is Mark Blake, who earned a place in the calendar,
:09:03. > :09:07.and on our judging team, with Winter Weasel in 2011.
:09:08. > :09:11.He's paired with last year's finalist Helena Spinks,
:09:12. > :09:15.with her picture Sunrise Standoff.
:09:16. > :09:20.You've got wildlife, you've got wild landscape, even wild weather.
:09:21. > :09:25.So it will be really interesting to see what turns up.
:09:26. > :09:30.Our second pair are 2005 judges' favourite winner Rosy Burke
:09:31. > :09:36.And Ben Andrew, whose Happy Hedgehog won him
:09:37. > :09:43.The photo's got to be calling to you, it has to be speaking to you,
:09:44. > :09:47.or speaking to that animal, and that to me is vital.
:09:48. > :09:49.Completing the team are Lawrie Brailey,
:09:50. > :09:54.whose Fox Love photo made the calendar in 2014.
:09:55. > :10:02.And 2015 finalist Dianne Giles with Magical Mist Trees.
:10:03. > :10:05.I do like something that's got a nice atmosphere,
:10:06. > :10:09.maybe some outstanding landscape imagery, but something that's
:10:10. > :10:13.a little bit different, a little bit fun for me today, I think.
:10:14. > :10:17.And for the very first time, we invited you to send in your pictures
:10:18. > :10:20.online, so there are digital images for the judges
:10:21. > :10:24.to consider as well as lots of photos that were sent in by post.
:10:25. > :10:34.That's nice. Oh, I like that. I really like that. That's nice.
:10:35. > :10:36.Trying to remember how the technology works. Me, too. Yeah.
:10:37. > :10:41.Not used to this... I am. I know what I'm doing.
:10:42. > :10:43.I like that one. Do you like that one? Yeah.
:10:44. > :10:46.Oh, I like that, too. That's quite cool.
:10:47. > :10:49.He's being called to the wild, definitely, isn't he?
:10:50. > :10:51.Now, you're a ladybird man. What do you think of that one?
:10:52. > :10:54.I do like that one, actually. Sucker for a ladybird.
:10:55. > :10:59.What's "call of the wild" about that? For me, it's nothing.
:11:00. > :11:05.Quite nice composition there. No. Really? Oh, OK.
:11:06. > :11:10.And he's got the call of the wild hasn't he, that climber? Yeah.
:11:11. > :11:14.Yeah. Shall we pick that one? Yeah. That's definitely a "yes," that one.
:11:15. > :11:17.What is not to like about that? You like your frogs, don't you?
:11:18. > :11:19.I like the frogs, but would you like that on your kitchen wall
:11:20. > :11:24.I like that. Nice sky. Exposure's good.
:11:25. > :11:27.I like the whole "call of the wild"... Yeah. ..out there walking,
:11:28. > :11:34.After many hours of sifting, our judges have selected
:11:35. > :11:37.the photographs to go through to the final stage,
:11:38. > :11:49.and some of your images have really stolen their hearts.
:11:50. > :11:52.is you can very clearly see the hedgehog,
:11:53. > :11:55.whereas the rest of the background just disappears, really,
:11:56. > :11:59.And also you can see the action. He's on a mission.
:12:00. > :12:05.It's telling a little bit of a story, so I really like this one.
:12:06. > :12:08.We've got two gannets here, beak-to-beak,
:12:09. > :12:11.wrestling over a mackerel, and I just think it's a really,
:12:12. > :12:17.This on, you really get a great sense of place from it.
:12:18. > :12:21.and you can really say where they are, what they're doing.
:12:22. > :12:27.and it just screams "call of the wild" to me.
:12:28. > :12:31.But will they cut the mustard with Bafta award-winning cameraman
:12:32. > :12:41...And the Den's most discerning Dragon, Deborah Meaden.
:12:42. > :12:44.I like a rebellious kingfisher. I love this.
:12:45. > :12:49.VOICEOVER: How will we pick the best from the rest?
:12:50. > :12:51.Deborah, Simon and I have the daunting task
:12:52. > :12:55.of selecting from all those images handed on to us
:12:56. > :12:59.what we think are the finest 12, and each one will have a coveted
:13:00. > :13:03.place in the Countryfile Calendar for 2018.
:13:04. > :13:13.Join us later to find out how we get on.
:13:14. > :13:26.a rocky finger of land surrounded by a ruggedly beautiful coastline.
:13:27. > :13:35.Inland is just as wild, and remote, and farming here can be tough.
:13:36. > :13:38.Sion and Nia Jones know just how tough.
:13:39. > :13:42.Their dairy farm is remote, a long way from the nearest big
:13:43. > :13:48.markets, and they've been hit especially hard by poor milk prices.
:13:49. > :13:53.So Sion, Nia, both coming from generations of farming,
:13:54. > :13:58.but it's not always been that easy, has it?
:13:59. > :14:00.You know, this time last year we were getting 13p a litre
:14:01. > :14:06.for our milk, and that wasn't even covering our feed bill for the cows.
:14:07. > :14:10.You know, we've always known that we were producing good quality milk.
:14:11. > :14:18.it was heartbreaking, and giving up has never been an option.
:14:19. > :14:21.So that's when we decided, really, to change
:14:22. > :14:29.Now, all the milk they produce is processed
:14:30. > :14:38.You've got the calves, you see them growing... Yeah.
:14:39. > :14:41...you milk them, you produce it... We know them.
:14:42. > :14:43.You know everything about the process. Yeah, we do.
:14:44. > :14:46.It is a big responsibility, I feel now,
:14:47. > :14:50.because we're responsible for that milk from when it's milked
:14:51. > :14:53.until that bottle goes into the recycling.
:14:54. > :14:57.Lots of the milk goes to local shops. They've been lapping it up.
:14:58. > :15:06.I remember seeing somebody putting a two-litre bottle in his trolley,
:15:07. > :15:11.I was overwhelmed, and I did go up to him, and I explained
:15:12. > :15:17.that they were our cows, and I'd probably milked them that morning.
:15:18. > :15:22.I find myself hovering around the fridge watching people,
:15:23. > :15:26.and thinking, "Why have they bought the other milk?"
:15:27. > :15:34.We do one red, which is the non-homogenized, where it's
:15:35. > :15:37.the old-fashioned type of milk where the cream will settle on top.
:15:38. > :15:43.As it happens, we've got some here you can try.
:15:44. > :15:50.Do you know, this brings back so many memories of going round
:15:51. > :16:01.my grandparents' house and watching my nan scooping the cream off.
:16:02. > :16:08.And for customers who like a bit of old-fashioned service,
:16:09. > :16:12.Sion and Nia's milk is dropped off on the doorstep,
:16:13. > :16:20.by a bunch of young farmers who've started up their own milk round.
:16:21. > :16:23.VOICEOVER: They're not normally this mob-handed,
:16:24. > :16:27.but I wanted to hear the secret of their success.
:16:28. > :16:32.Thank you. Shall we get this milk delivered?
:16:33. > :16:35.How has the number of customers grown and changed?
:16:36. > :16:40.It's definitely doubled, hasn't it, since we've started doing this?
:16:41. > :16:43.We need a new float, really, don't we?
:16:44. > :16:44.We've reached that point, now, where we
:16:45. > :16:48.can't go any bigger with what we've got, so we need to expand.
:16:49. > :16:53.And what about the size of the area that you deliver to?
:16:54. > :16:56.Well, our milk doesn't go any further than ten miles
:16:57. > :17:01.And do you think your customers appreciate that?
:17:02. > :17:07.A lot of people like things being sourced locally,
:17:08. > :17:09.so you can't get any more local than this, really.
:17:10. > :17:12.And do you know your customers personally?
:17:13. > :17:22.VOICEOVER: One of their regular customers is Bethan Mary.
:17:23. > :17:28.delivered by the fine gentlemen from the local village.
:17:29. > :17:34.for these guys to start a new venture like this,
:17:35. > :17:38.it's brilliant, and the quality of the milk is excellent as well.
:17:39. > :17:41.And the farm where it's produced is only a mile away,
:17:42. > :17:45.and it's brilliant. You can see the cows from your kitchen window.
:17:46. > :17:47.Yes. And now you're holding the milk. Yes.
:17:48. > :17:51.We didn't think it'd go this far, did we? No.
:17:52. > :17:54.But the support we've had from the local... It's brilliant.
:17:55. > :17:56.We couldn't do anything without them.
:17:57. > :18:01.And it just helps to keep us young people here, cos it's...
:18:02. > :18:04.You know, you hear of people going away with no jobs and stuff,
:18:05. > :18:08.but you can do something if you think about it, you know.
:18:09. > :18:11.Today, the village - next year, the world, eh?
:18:12. > :18:28.ELLIE: It's back to the Chilterns now, to catch up with John
:18:29. > :18:31.and the judges in their hillside hideaway, where they've
:18:32. > :18:39.reached a crucial stage in this year's photographic competition.
:18:40. > :18:43.From more than 30,000 entries, our team of past winners and
:18:44. > :18:51.finalists has compiled an impressive longlist of 2,500 pictures.
:18:52. > :18:54.That's a fabulous shot. It's a fabulous shot.
:18:55. > :19:02.We need 12 remarkable photographs to grace
:19:03. > :19:06.the pages of the Countryfile Calendar for 2018.
:19:07. > :19:10.To help me find the winners are the Den's country-loving Dragon
:19:11. > :19:16.Deborah Meaden, and globetrotting wildlife cameraman Simon King.
:19:17. > :19:20.Hello again. Hey. It's that time of year.
:19:21. > :19:23.We're going to be doing our judging over there, under canvas.
:19:24. > :19:31.That's more like Africa than the Chilterns. Or Out Of Africa.
:19:32. > :19:33.Well, after our judging last year, Deborah,
:19:34. > :19:36.more than half a million people invested in the calendar.
:19:37. > :19:38.Record sale. Whoa! Now, why don't we get
:19:39. > :19:46.VOICEOVER: It raised a massive ?2.2 million, thanks to you, so let's see
:19:47. > :19:57.Now, that tells us "call of the wild", doesn't it?
:19:58. > :20:02.I like that, but that looks very tranquil to me.
:20:03. > :20:16.It is pretty... It's a nice composition, isn't it?
:20:17. > :20:20.I mean, we've seen lots of damselflies and lots of ladybirds,
:20:21. > :20:22.but... Oh, my, that's... That is fun.
:20:23. > :20:39.You see, that, if it had been photographed in portrait
:20:40. > :20:42.rather than landscape, would be a strong image. Yeah.
:20:43. > :20:46.But the photographer hasn't done it, and we've got to assess these
:20:47. > :20:49.based on what we've been offered by the photographer.
:20:50. > :20:52.What we've seen. Yeah. So would you put that as a "no," then?
:20:53. > :21:01.Whilst Deborah and Simon continue to cast their critical eyes,
:21:02. > :21:06.I'm off to explore the fields surrounding our hillside hideaway.
:21:07. > :21:09.The landowners are trying to restore the meadows, and that's
:21:10. > :21:18.something that local naturalist Matthew Oates is passionate about.
:21:19. > :21:21.Well, it's lovely to see a field like this, isn't it?
:21:22. > :21:23.Because they're disappearing so quickly.
:21:24. > :21:29.Well, we've lost 97%, 98% of our old wild flower meadows.
:21:30. > :21:33.But, yes, the importance of places like this really cannot
:21:34. > :21:41.Bird's-foot trefoil, there. One of my favourite little flowers.
:21:42. > :21:43.It's got lots of nicknames, hasn't it?
:21:44. > :21:46.Same here. I mean, "egg and bacon" is a classic name for it.
:21:47. > :21:48.I've heard it called "granny's toenails"!
:21:49. > :21:54.It's supposed to do what it says on the packet.
:21:55. > :21:56.So if you've got a wound, you rub it on, or something?
:21:57. > :21:58.Supposed to be that. I've never tried it myself.
:21:59. > :22:02.Is it a good indicator of how healthy this field is? Yes.
:22:03. > :22:07.Yes, it is, and this field is... This meadow is in recovery phase.
:22:08. > :22:09.It's recovering really, really well, I think.
:22:10. > :22:12.It hasn't got the rare orchids and things like that in it,
:22:13. > :22:22.but everything else is here and is thriving.
:22:23. > :22:27.Well, Matthew, I'm quite reluctant to leave this meadow.
:22:28. > :22:31.After you. It is a very beautiful, special place. Have a look at this.
:22:32. > :22:38.Now this is THE plant of the Chiltern Hills, marjoram,
:22:39. > :22:42.and just pick a bit of this leaf and smell that,
:22:43. > :22:45.because it is so pungent, so aromatic. Mm!
:22:46. > :22:46.Of course, the bees, the butterflies,
:22:47. > :22:56.We really can't afford, can we, to lose any more of these meadows?
:22:57. > :22:59.Absolutely. Well done to the owners here, and this place is mending.
:23:00. > :23:07.Back in the judging tent, Deborah and Simon are working
:23:08. > :23:12.their way through this year's new feature - the digital entries.
:23:13. > :23:14.Well, from a peaceful Chilterns meadow,
:23:15. > :23:21.There's a lot to choose from, you'll be pleased to hear,
:23:22. > :23:24.but it's a lot of work to get through it all.
:23:25. > :23:30.We're going to have to knuckle down and get tough,
:23:31. > :23:35.because time is running out, and we have to agree on the final 12.
:23:36. > :23:38.Then it will be over to you to pick the overall winner,
:23:39. > :23:40.which will have pride of place on the cover of the
:23:41. > :23:45.Countryfile Calendar for 2018, sold in aid of Children in Need.
:23:46. > :23:56.Join us later for the final countdown.
:23:57. > :24:04.ELLIE: Porthdinllaen, on the north coast of the Llyn, is hard to beat.
:24:05. > :24:19.What more could the avid beachgoer dream of?
:24:20. > :24:23.Well, if you're anything like me, a great wildlife experience tops
:24:24. > :24:32.off an ideal day at the beach, but for that, I need to look out to sea.
:24:33. > :24:38.that Porthdinllaen hides its greatest treasure -
:24:39. > :24:45.I want to take a closer look at this magical environment,
:24:46. > :24:48.and the person who's going to help me do that is local lad
:24:49. > :24:54.and National Trust ranger Jake Davies.
:24:55. > :24:56.Seagrass is so important ecologically.
:24:57. > :25:00.We're trying to minimise the impact from boat-using
:25:01. > :25:04.as well as we're going to try and set up some monitoring locations to
:25:05. > :25:07.see the extent of the seagrass and how dense it is,
:25:08. > :25:10.and look at the species associated with it.
:25:11. > :25:13.The plan today is we're going to do some snorkelling.
:25:14. > :25:15.If you want to come and join, we'll have to get some kit. Love to.
:25:16. > :25:39.The seagrass is thickest within the sheltered harbour.
:25:40. > :25:45.Despite the clear skies, underwater, it's a different story.
:25:46. > :25:52.and it's unsettled all the sediment on the seabed.
:25:53. > :25:56.That is the worst visibility I have ever known in the water.
:25:57. > :25:59.Yes, it's not good at all today. Unless you duck dive,
:26:00. > :26:03.and then there's lots of it right in your face.
:26:04. > :26:05.VOICEOVER: We might be struggling to see any marine life today,
:26:06. > :26:10.but on clearer days, Jake's filmed all kinds of fantastic species,
:26:11. > :26:15.like this huge conger eel wrestling the bait from the camera pole,
:26:16. > :26:20.and this impressive bull huss from the shark family.
:26:21. > :26:23.All the kind of things that are probably below us right now,
:26:24. > :26:29.With this footage, I've been putting it on in Caban Griff, which is
:26:30. > :26:35.to educate the public to show them what's down here.
:26:36. > :26:38.I guess the challenge, particularly if the visibility is bad,
:26:39. > :26:40.because you can't see it very easily,
:26:41. > :26:43.people don't know about it to care about it, to protect it.
:26:44. > :26:46.Yeah, it's probably this "out of sight, out of mind" habitat.
:26:47. > :26:49.I don't feel like I've had good look at it yet. Can we have another go?
:26:50. > :26:59.VOICEOVER: Well, fish or no fish,
:27:00. > :27:03.this is one of the most gorgeous spots I've ever snorkelled in,
:27:04. > :27:08.and Jake's been lucky enough to have been enjoying it his whole life.
:27:09. > :27:13.and then before going to school in the mornings,
:27:14. > :27:15.I used to go fishing with my dad, who's a lobster fisherman.
:27:16. > :27:21.So you've been living this and breathing it since childhood.
:27:22. > :27:22.This is just in your blood, isn't it?
:27:23. > :27:26.It is. Amazing. And now I get the chance to protect it.
:27:27. > :27:29.That's important. It is. It's been a gorgeous snorkel.
:27:30. > :27:31.Shall we do one last turn and then head back?
:27:32. > :27:44.I may not have seen many fish, but I did see just how much Jake
:27:45. > :28:00.cares for this rare habitat, and how important it is to protect it.
:28:01. > :28:04.For growers up and down the country, this time of year is crucial -
:28:05. > :28:09.harvest, when orchards bear the fruits of farmers' labour.
:28:10. > :28:16.Adam's in Essex, seeing how the big producers do it.
:28:17. > :28:19.Farmers are, of course, the starting point for food that ends up
:28:20. > :28:22.in our shopping basket and on our plates across the country.
:28:23. > :28:30.This farm in Tiptree has a long association with jam.
:28:31. > :28:33.Tiptree's jams are sold up and down the country.
:28:34. > :28:37.Many of them are made with fruit grown and harvested on this farm.
:28:38. > :28:39.Joint managing director Chris Newenham is
:28:40. > :28:45.responsible for making sure it all happens smoothly.
:28:46. > :28:47.Tell me a little bit about the business here, then, Chris.
:28:48. > :28:51.So the Wilkin family have farmed here for 300 years - in excess
:28:52. > :28:55.of 300 years, actually - and they've been growing fruit
:28:56. > :29:01.here for about 150 years, and we've been making jams for 132 years.
:29:02. > :29:04.And what sort of fruits? How many different types?
:29:05. > :29:08.About 25 different types of fruit, but don't ask me to name them
:29:09. > :29:12.And strawberry's an important one for you?
:29:13. > :29:15.Strawberries is the single largest volume crop that
:29:16. > :29:18.we're growing, so yes, very important crop for us.
:29:19. > :29:20.And here, you seem to have got strawberries
:29:21. > :29:23.at all different growth stages. What's happening?
:29:24. > :29:27.These, in contrast to a traditional June-bearing strawberry variety...
:29:28. > :29:31.These are an everbearing strawberry variety, and they crop over a much,
:29:32. > :29:36.so you can see on here that we've got fruit in every
:29:37. > :29:42.from recently opened flowers to recently pollinated green fruit,
:29:43. > :29:45.to slightly larger green fruit, white fruit,
:29:46. > :29:47.and through to red fruit that's ready for picking.
:29:48. > :29:50.So you're really trying to make the most of all your resources,
:29:51. > :29:55.Yes, we are, and I can show you a fantastic
:29:56. > :30:02.example of that in relation to water, if you come this way.
:30:03. > :30:05.VOICEOVER: Water is a mixed blessing in these parts.
:30:06. > :30:07.Rain's never good during the harvest,
:30:08. > :30:13.plants do need plenty of water to keep growing.
:30:14. > :30:20.Andrey Ivanov is in charge of getting this balance just right.
:30:21. > :30:24.Andrey, this looks like a remarkable system. What are the advantages?
:30:25. > :30:26.What we've got here, it's the footprint.
:30:27. > :30:29.Footprint is reduced, comparing to conventional system,
:30:30. > :30:33.by about two times, and the second thing is water collection,
:30:34. > :30:36.and water is really important for our crops.
:30:37. > :30:41.So we live in the driest part of the driest county in the country,
:30:42. > :30:45.and water that we collect from the roof of this structure will
:30:46. > :30:49.give us 80% of what the crop will use.
:30:50. > :30:51.And as far as the footprint goes, then,
:30:52. > :30:54.you've managed to achieve that by this sort of double-tiered system.
:30:55. > :30:56.When we finish with that bottom level,
:30:57. > :31:00.we will raise it up and we'll drop the top level down to be picked,
:31:01. > :31:06.And what about the yields? The productivity?
:31:07. > :31:09.The yields per plant essentially are the same as we're getting
:31:10. > :31:12.outside, but of course, because we've got twice as many plants
:31:13. > :31:15.per area, the yield per area is double what we're getting outside.
:31:16. > :31:18.Well, I think the proof of the pudding is always in the eating,
:31:19. > :31:22.so I'll let you be the judge of that.
:31:23. > :31:30.It's wonderful. Here's to the British strawberry.
:31:31. > :31:36.being at the forefront of new techniques pays dividends.
:31:37. > :31:38.But there's still room for tradition.
:31:39. > :31:43.Old-fashioned fruits like quince, crab apple, Victoria plum
:31:44. > :31:50.And they're one of the last farms to still grow mulberries,
:31:51. > :31:57.a fruit that's tricky to pick, and needs incredibly delicate handling.
:31:58. > :32:00.These trees are the oldest trees we have in the whole of the estate.
:32:01. > :32:03.We know that they're something over 100 years old.
:32:04. > :32:08.Yeah, absolutely. They're a wonderful tree.
:32:09. > :32:12.Once they're established, they carry on in spite of us, virtually.
:32:13. > :32:14.They look quite sort of gnarly, and there's a broken bit off there.
:32:15. > :32:17.Does that matter? No, it doesn't. I mean, that's a good example.
:32:18. > :32:20.Where a branch has broken off, as long as that branch can carry
:32:21. > :32:22.a crop, then we're quite happy to leave it.
:32:23. > :32:25.But we're right at the tail end of the season now, so it's
:32:26. > :32:28.really the last knockings of fruit that we're just trying to get in.
:32:29. > :32:30.I don't think I've ever picked a mulberry before,
:32:31. > :32:32.or hardly ever seen one, so can I give it a go?
:32:33. > :32:39.OK, Adam. We've got to jump in here to get up to the last few
:32:40. > :32:47.I can see them all. There's lots up there, isn't there?
:32:48. > :32:54.I think the reality was, they didn't.
:32:55. > :32:56.I think what was left at the very top of the tree,
:32:57. > :33:01.Not any more, though. So which ones are you going for?
:33:02. > :33:04.We're looking for the really dark berries. OK.
:33:05. > :33:08.But they do come with a health warning.
:33:09. > :33:12.We've literally just touched them... Look at that!
:33:13. > :33:15.Oh, yes. And they really... Look at the juice!
:33:16. > :33:17.This is where the expression "being caught red-handed" comes from.
:33:18. > :33:22.The problem is we'll wash our hands now, and we'll be stained indelibly.
:33:23. > :33:27.VOICEOVER: The telltale signs might have put off potential scrumpers,
:33:28. > :33:30.but farmers, too, have their reservations.
:33:31. > :33:33.Why didn't they take off? Because they're so squishy?
:33:34. > :33:36.I think they're a really difficult fruit to deal with.
:33:37. > :33:40.When we were still making mulberry jam, the team of ladies within the
:33:41. > :33:43.factory would have scissors and would cut that individual stalk out.
:33:44. > :33:47.Very difficult to pick in the first instance,
:33:48. > :33:51.but subsequently, down the line, very, very labour-intensive as well.
:33:52. > :33:54.Well, while we're up here I suppose we might as well pick
:33:55. > :33:56.the rest of the crop. As long as I don't eat it all.
:33:57. > :34:05.VOICEOVER: So there may not be mulberry jam for tea right now,
:34:06. > :34:08.but with new and interesting ways of using the fruit,
:34:09. > :34:14.we could be picking them for another 100 years yet.
:34:15. > :34:17.Here we go, Adam. The end of the process, and essentially
:34:18. > :34:23.the fruits of our labours, and some fresh mulberry juice.
:34:24. > :34:31.Beautiful colour. And a lovely flavour. Very unique.
:34:32. > :34:33.I was expecting it to taste like blackberries,
:34:34. > :34:36.but it's very sweet, and a little bit earthy at the same time.
:34:37. > :34:39.It is a unique flavour, and I think we'll add a fantastic addition
:34:40. > :34:43.to our current range of fruit gin liqueurs.
:34:44. > :34:46.Innovation and history all in one place.
:34:47. > :34:59.From the thousands and thousands of photos that you entered,
:35:00. > :35:09.Here's John to reveal who has made the grade.
:35:10. > :35:13.We've seen a kaleidoscope of wonderful pictures,
:35:14. > :35:18.This competition gets harder every year,
:35:19. > :35:22.and the online pictures have made it even harder, I think, to choose,
:35:23. > :35:27.but we have got down to about 100 now, and we've got to be brutal.
:35:28. > :35:30.And we're certainly on the way to the final 12,
:35:31. > :35:33.but when we're done, it will be down to you to choose the overall
:35:34. > :35:39.winner that'll be on the front cover of the calendar for 2018.
:35:40. > :35:42.The winning photographer will receive a voucher to the
:35:43. > :35:48.value of ?1,000, to be spent on photographic equipment.
:35:49. > :35:57.Yes, that's not a very elegant squirrel, but very effective.
:35:58. > :36:01.You see, I have to keep reminding myself it's "call of the wild",
:36:02. > :36:03.because actually, some of these are lovely photographs,
:36:04. > :36:07.but they don't really address the topic.
:36:08. > :36:10.Peep-o. Oh, I love that. Another little owl moment. That's great.
:36:11. > :36:16.In fact, we've had plenty of surprising entries.
:36:17. > :36:18.Now that's unusual, isn't it, to see the big family of stoats?
:36:19. > :36:22.Well, they do have big litters, but to get them all in a gang,
:36:23. > :36:24.all obviously focused on the same thing,
:36:25. > :36:25.whatever it was that caught their interest...
:36:26. > :36:29.The position of them, I would much rather they were down, so
:36:30. > :36:32.they weren't so central, but they're on the right side of the frame.
:36:33. > :36:49.Look at that. Look at that. Wow. That is great, isn't it?
:36:50. > :36:51.That's a great shot. Isn't it? What an electric storm.
:36:52. > :36:54.Yeah, phenomenal, and really well-executed, you know?
:36:55. > :37:04.That's a considered image, big storm out at sea. Keep the shutter open.
:37:05. > :37:08.Sorry. I know what he feels like. I've had hair days like that.
:37:09. > :37:10.I've gone out in the rain, and I just know how he feels.
:37:11. > :37:38.I like this one. I know it's sheep, and I know...
:37:39. > :37:41.It just, to me, looks like it's very wild,
:37:42. > :37:45.The tree's been blown by the wind, that's certainly true. Yes.
:37:46. > :37:48.But it's just a picture of sheep and a tree.
:37:49. > :37:51.OK. THEY LAUGH
:37:52. > :37:53.What about this? Gets the seal of approval.
:37:54. > :37:56.It does get the seal of approval. Not from me.
:37:57. > :38:04.VOICEOVER: After a day of deliberation and debate,
:38:05. > :38:11.We've finally got the 12 stunning photographs that are going to
:38:12. > :38:16.star in the Countryfile Calendar for 2018.
:38:17. > :38:28.here are the 12 that will make up the calendar for 2018.
:38:29. > :38:36.Now, it's up to you to decide the overall winner.
:38:37. > :38:38.You can select your favourite by phone,
:38:39. > :38:41.or you can also cast your vote online.
:38:42. > :38:47.and the best bit is it's completely free.
:38:48. > :40:41.Voting by phone costs 10p, plus your network's access charge.
:40:42. > :40:45.That's all the numbers, and you've got our website address,
:40:46. > :40:57...please don't call or click after then,
:40:58. > :41:04.as your vote won't be counted, and you may be charged.
:41:05. > :41:06.We'll be showing all 12 photos again
:41:07. > :41:10.with the details on how you can vote at the end of the programme.
:41:11. > :41:12.And we'll be revealing the overall winner
:41:13. > :41:16.and the judges' favourite on Countryfile on October 1st,
:41:17. > :41:20.but for now, a really big thank you from all of us
:41:21. > :41:28.As always, we couldn't have done it without you.
:41:29. > :41:33.I'm on the Llyn Peninsula, a jewel of the north west Wales landscape,
:41:34. > :41:39.with mile upon mile of extraordinary coastline.
:41:40. > :41:44.It's no surprise that these summer beaches are popular with visitors.
:41:45. > :41:52.And what a better treat on your holiday than an ice cream?
:41:53. > :41:54.Who doesn't like a scoop or two of vanilla, chocolate,
:41:55. > :41:57.strawberry, maybe even rum and raisin?
:41:58. > :42:00.But what about something more exotic?
:42:01. > :42:06.I'm going to make an ice cream that no-one has ever tasted before,
:42:07. > :42:14.Hazel Jones grows some very unusual berries.
:42:15. > :42:18.Hazel. Hello. Lovely to see you. How are you? I'm very well, thank you.
:42:19. > :42:21.These are your berries. These are aronia.
:42:22. > :42:24.Aronia berries. Tell me everything about aronia berries, please.
:42:25. > :42:28.Well, aronia is commonly known as the black chokeberry.
:42:29. > :42:35.It's grown on a very big scale in Eastern European countries.
:42:36. > :42:39.But as you can see, it's grown here in Wales.
:42:40. > :42:43.They're not very well-known in this country.
:42:44. > :42:45.They're becoming a little bit more popular now,
:42:46. > :42:47.because they are one of the super fruits.
:42:48. > :42:50.They're very high in antioxidants and polyphenols.
:42:51. > :42:53.They're a little bit sharper than a blueberry.
:42:54. > :42:58.It is a little bit sharper than a blueberry,
:42:59. > :43:03.This year looks like being a bumper harvest, too.
:43:04. > :43:09.and there's no end of uses for the fruit.
:43:10. > :43:15.We make syrup, we make jelly, we make chocolates.
:43:16. > :43:19.You know, as quickly as I'm putting them into my bucket,
:43:20. > :43:21.I'm putting them into my mouth, as well.
:43:22. > :43:24.Good. They are quite nice. They're very, very good for you.
:43:25. > :43:31.But will they be any good for ice cream? Only one way to find out.
:43:32. > :43:37.So I've got my berries. Now I need some know-how.
:43:38. > :43:41.Hi there, Anwen. Oh, hello. Nice to see you. And you. Good to see you.
:43:42. > :43:44.VOICEOVER: Dylan and Anwen Jones are dairy farmers
:43:45. > :43:54.and then this is some aronia berry juice.
:43:55. > :43:56.Would you like to add some fresh berries in? Yeah.
:43:57. > :43:59.So how's this for numbers? That's fine.
:44:00. > :44:02.Straight into the bowl? Yeah. There we go.
:44:03. > :44:11.And how did you get into making ice cream in the first place?
:44:12. > :44:17.2012, she was getting married, and she wanted a product
:44:18. > :44:24.and then we decided, well, what better than ice cream?
:44:25. > :44:32.Cos we had the milk. So we started off on a little kitchen top machine.
:44:33. > :44:36.From kitchen top to town centre, their business has boomed.
:44:37. > :44:43.To help keep up with demand, they get extra cream
:44:44. > :44:47.from farming neighbours Sion and Nia, who I met earlier.
:44:48. > :44:56.So how does it work? How have they got cream that you haven't?
:44:57. > :45:00.Well, they're skimming the milk to get semi-skimmed,
:45:01. > :45:04.so they've got a surplus of cream, and it's just worked together, so...
:45:05. > :45:09.So you need more cream to make ice cream, and they need less cream
:45:10. > :45:12.cos they make skimmed milk, and so together it works perfectly.
:45:13. > :45:16.To call an ice cream "dairy ice cream,"
:45:17. > :45:19.you only need 5% dairy into the ice cream.
:45:20. > :45:27.VOICEOVER: Right, it's time to find out if this aronia berry ice cream
:45:28. > :45:30.is the knockout flavour I've been hoping for.
:45:31. > :45:34.Wow! There you go, Steve. You can be the first to try it. Look at this!
:45:35. > :45:45.Now, if you want to taste the summer,
:45:46. > :45:48.here's a flavour of what's coming up on Countryfile's Summer Diaries,
:45:49. > :46:02.How are you doing, there? Are you all right?
:46:03. > :46:05.Agh, it's cold! Master at this! Master!
:46:06. > :46:16.I didn't realise we were going to see quite this much.
:46:17. > :46:27.There's Countryfile Summer Diaries every morning this week at 9:15,
:46:28. > :46:30.and if you're interested in the weather in your area,
:46:31. > :46:50.Hello. It has not been quite as lovely today, but it has cheered up
:46:51. > :46:54.since this weather watcher picture was taken earlier this morning, some
:46:55. > :46:58.sunshine has come through. I will take you to a different coastline
:46:59. > :47:03.and skyline, this is Norfolk, some very warm sunshine, parts of England
:47:04. > :47:06.and Wales will hold onto some warm sunshine tomorrow, although high
:47:07. > :47:10.pressure is being squeezed southwards by these weather fronts
:47:11. > :47:13.coming in, Scotland and Northern Ireland tomorrow, high pressure will
:47:14. > :47:17.come back later in the week as I will show you in a moment. Let's
:47:18. > :47:20.take it day by day, Monday, bank holiday for some of us, but ASBO
:47:21. > :47:24.Lovren, brisk winds whipping southwards over Scotland and
:47:25. > :47:28.Northern Ireland, not much rain in eastern Scotland, cloud ahead of
:47:29. > :47:36.that in north-west England, west Wales, Snowdonia, could be cloud,
:47:37. > :47:38.some drizzle maybe, some warm sunshine elsewhere in England and
:47:39. > :47:40.will spot up a contrasting temperatures, 17 in Glasgow, upper
:47:41. > :47:43.20s in the south-east of England. Anything above 28.3 Celsius would
:47:44. > :47:46.make it the warmest late August bank holiday on record. This is Monday
:47:47. > :47:50.evening and the rain edges further south into parts of northern England
:47:51. > :47:54.and North Wales, clearing up in Scotland and Northern Ireland, just
:47:55. > :47:58.one or two showers left behind. But Tuesday, this is a weakening weather
:47:59. > :48:02.feature, could be patchy rain with it, northern England, Wales, and
:48:03. > :48:06.Midlands for a time on Tuesday, and very slow-moving. Ahead of that,
:48:07. > :48:10.East Anglia and South East England will feel humid with warm sunny
:48:11. > :48:14.spells. North of our weather front, it is a fresher picture, sunny
:48:15. > :48:18.spells and showers, in Scotland and Northern Ireland the odd heavy
:48:19. > :48:21.shower and windy in the far north of Scotland, temperatures have come
:48:22. > :48:25.down away from East Anglia and the south-east but still some warmth to
:48:26. > :48:29.be had. A lot of uncertainty about Wednesday due to not one but two
:48:30. > :48:33.areas of low pressure, this could produce some rain in the west of
:48:34. > :48:36.England and Wales, and the other one could produce heavy downpours in the
:48:37. > :48:40.south-east of in and, lots of uncertainty and none of it is set in
:48:41. > :48:43.stone, so keep watching for updates on Wednesday. More straightforward
:48:44. > :48:50.in Scotland and Northern Ireland, fresher air, a few sunny spells, the
:48:51. > :48:53.showers not as heavy. By the time we get a Thursday these low pressure
:48:54. > :48:57.systems are pulling the rain away from south-east England and high
:48:58. > :49:01.pressure is building back in across the UK. Around that it could still
:49:02. > :49:04.bring around a few showers in Scotland and Northern Ireland but
:49:05. > :49:08.many places will be dry, variable cloud, sunny spells camber
:49:09. > :49:13.temperatures close to average. On Friday, by the way that is the first
:49:14. > :49:17.day of September, the day that meteorologists say autumn stars,
:49:18. > :49:20.high-pressure established across the UK, low-pressure, you will notice,
:49:21. > :49:25.but stopped in its tracks by the high pressure, a few light showers
:49:26. > :49:29.on Friday, pleasantly warm in the sunny spells at the weekend by day
:49:30. > :49:32.but some cool nights by the end of the week. This week starts with
:49:33. > :49:37.warm, even some very warm weather for some of us. It will be turning
:49:38. > :49:41.cooler, though not cold. A lot of dry weather to come, rain on
:49:42. > :49:46.Wednesday but later this week as high pressure becomes established,
:49:47. > :49:50.lasting into the weekend. We sometimes hear about former tropical
:49:51. > :49:52.weather systems and hurricanes crossing the Atlantic and affecting
:49:53. > :49:56.our weather and you will know Harvey is in the news in Texas at the
:49:57. > :49:59.moment but it could still be raining in Houston by Wednesday and even at
:50:00. > :50:03.the end of the week, what's left of Harvey is very much locked in the
:50:04. > :50:06.USA, so a flooding disaster in Texas but not an issue for us this week.
:50:07. > :50:18.Updates on the We've been exploring
:50:19. > :50:22.the Llyn Peninsula in the far The strong currents that
:50:23. > :50:28.swirl around the coast here have carved the contours of the land
:50:29. > :50:33.and the spirit of its people... A little way inland on its western
:50:34. > :50:46.edge, the eco-village Felin Uchaf. This is a creative community
:50:47. > :50:50.built by volunteers And it's here that a local
:50:51. > :50:57.craftsman is hard at work keeping one of the cornerstones
:50:58. > :51:06.of the old Llyn ways alive. For 20-year-old Urien Davies-Hughes,
:51:07. > :51:12.restoring boats is a labour of love. What an amazing workshop! It's
:51:13. > :51:17.bigger than most people's houses. What are you working on here?
:51:18. > :51:23.This is the Orion. 80-year-old clinker
:51:24. > :51:26.built Aberdaron boat. What makes a clinker boat
:51:27. > :51:29.different from another boat? So there's two different main types,
:51:30. > :51:34.which is carvel and clinker. Carvel is when
:51:35. > :51:37.the planks are together, and clinker built
:51:38. > :51:40.is when they overlap by about three quarters of an inch,
:51:41. > :51:44.and you don't use any glue. Given that it's just nails
:51:45. > :51:48.that are holding it together, There must be around
:51:49. > :51:56.a thousand nails, probably more. VOICEOVER: Aberdaron clinkers
:51:57. > :51:59.are unique to this part of Wales, and were originally
:52:00. > :52:04.used for fishing. Urien wasn't even born when
:52:05. > :52:07.these boats were in regular use, but it turns out that building
:52:08. > :52:12.clinkers is in his blood. My great-grandfather
:52:13. > :52:15.was a boat-builder, did it as an apprenticeship
:52:16. > :52:19.in college, and then went on to doing it for the rest
:52:20. > :52:22.of his life in Pwllheli, It would have been
:52:23. > :52:29.great to meet him, because I've been using his old
:52:30. > :52:34.tools, his old hammers, a few saws. These are the nails
:52:35. > :52:36.that I've been using. These are actually the ones
:52:37. > :52:41.that my great-grandfather And how does it feel
:52:42. > :52:47.to be using his tools and carrying on the crafts
:52:48. > :52:50.that he started? It feels really great.
:52:51. > :52:54.I feel quite proud of myself. It would have been good
:52:55. > :52:57.to learn lots off him. I'm sure he could have told me
:52:58. > :53:01.a lot, but it feels really nice. It'll be a special day
:53:02. > :53:03.when you first take this out. Yeah, it will be. You'll feel like
:53:04. > :53:07.he's sitting with you somewhere. There are only around 30 original
:53:08. > :53:16.Aberdaron clinker boats Not many people fish with them any
:53:17. > :53:23.more, but they do have another use. Every week during the summer,
:53:24. > :53:26.for 150 years, clinker boats have been raced
:53:27. > :53:30.in the waters around Aberdaron, and it's a tradition
:53:31. > :53:38.that's still going strong. 79-year-old Dafydd Griffiths
:53:39. > :53:41.has been around these boats Dafydd, lovely to meet you.
:53:42. > :53:46.Hello. How are you? I'm well. Are you?
:53:47. > :53:48.Very well, thank you. Good. Good day for sailing? It's ideal.
:53:49. > :53:51.Ideal. Nice breeze. And when did you first start
:53:52. > :53:54.racing them, yourself? Well, I used to go when I was 15,
:53:55. > :53:57.and then I bought my own boat, and I had that
:53:58. > :54:02.one for about 35 years, I think. I knew how to sail before I even
:54:03. > :54:04.went in a boat, you know what I mean? Yeah.
:54:05. > :54:07.Some idea, like, you know. And did you have much
:54:08. > :54:09.success in the racing? I think I won the championship about
:54:10. > :54:15.12 times over the 30-year period. That's impressive. Yeah, yeah. Mind
:54:16. > :54:18.you, other people have won as well. No, but that surely must be
:54:19. > :54:23.a record, isn't it? Well, I suppose it is, yeah.
:54:24. > :54:27.Yeah. Yeah. Dafydd retired from sailing
:54:28. > :54:30.five years ago, but he's still very much
:54:31. > :54:33.part of the sailing club here, and today he's giving me the great
:54:34. > :54:42.honour of starting the clinker race. It's not like a sprint start,
:54:43. > :54:50.is it, with sailing boats? But, you know
:54:51. > :55:01.we're in it for the long haul. Wonderful to see the boats
:55:02. > :55:03.out in the bay like this, and I think it's safe to say that
:55:04. > :55:06.the sport of clinker boat racing How beautiful is
:55:07. > :55:23.the Llyn Peninsula, Steve? Isn't it just wonderful? Look at
:55:24. > :55:26.these views. Oh, yeah, I love it. You've got me a treat! I've got
:55:27. > :55:29.this for you. Summer holiday treat! Well, have a guess.
:55:30. > :55:32.You're never going to get it. It's purple,
:55:33. > :55:35.and it tastes like blueberries. Similar. It's called
:55:36. > :55:38.the aronia berry and, apparently, Well, whatever flavour it is,
:55:39. > :55:43.it tastes absolutely delicious. That is sadly all we've got
:55:44. > :55:45.time for from the gorgeous there's just time to remind you
:55:46. > :55:49.of how you can vote for your favourite from the final
:55:50. > :57:45.12 in our photographic competition. Calls cost 10p plus
:57:46. > :57:49.your network's access charge, and you can also vote free,
:57:50. > :57:53.on our website. The website also contains
:57:54. > :57:56.a full list of the photos together with the terms and
:57:57. > :58:10.conditions for the competition. Please don't call
:58:11. > :58:12.or click after then, as your vote won't be counted,
:58:13. > :58:22.and you may been charged. They are all cracking pictures. It's
:58:23. > :58:26.not going to be very easy to choose. Join us next week, when we're
:58:27. > :58:29.talking all things harvest. Hope you can join us then.
:58:30. > :58:34.Hwyl fawr. That's good! Bye-bye.