Llyn Peninsula Countryfile


Llyn Peninsula

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The wild and rugged expanse of the Llyn Peninsula.

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A landscape famed for its unspoiled beauty.

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And what lies beneath the surface of the waves is just as stunning,

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because down there, it's an incredibly rare habitat.

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I'll be taking a peek and finding out what's been done to preserve it.

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Steve's meeting the dairy farmers who are cutting out the middlemen.

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We're responsible for that milk, from when it's milked

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until that bottle goes into the recycling.

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Adam's in a jam up in the tree tops.

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This is where the expression "being caught red-handed" comes from.

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We are stained indelibly, there's no hiding the evidence.

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and Simon King to choose the final 12 pictures in this year's

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Countryfile photographic competition.

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I like a rebellious kingfisher. I love this.

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Tucked away beyond Snowdonia's craggiest peaks lies the wildly

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An Area of Outstanding Natural Beauty that

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stretches for 30 miles into the cool waters of the Irish Sea.

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I'm heading to the rugged north coast, where towering cliffs

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few are as picture-perfect as Porthdinllaen.

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But Porthdinllaen isn't just beautiful above shore.

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Hidden beneath the waves is an underwater Garden of Eden.

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This green oasis isn't seaweed, it's a

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And Porthdinllaen is home to the biggest in Wales.

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This rare habitat supports some of our most vulnerable marine life.

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Conservationist Ben Jones and Richard Unsworth are from

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Project Seagrass, a charity dedicated to protecting it.

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Ben, you're pretty passionate about seagrass. Why is it so valuable?

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Well, it's just an, you know, underappreciated habitat,

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these forming secret underwater meadows that are really

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kind of unknown to the general public.

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They're incredibly biodiverse, they're full of marine life,

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they're vital in the fight against climate change because they absorb

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vast amounts of carbon dioxide, and they produce oxygen that we breathe.

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And what are you all gearing up for behind me?

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Actually, we're collecting data on the fish.

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So you're going to capture that marine life?

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We're going to capture the marine life and then bring it to shore,

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I do that, measure those, the fish that are found

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in the seagrass, and then we are going to release them back.

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These surveys happen four times a year.

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The team use this 30 metre seine net, weighted at the bottom and

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buoyed at the top, to bring all the fish living in this area

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And the hope isn't to catch it and cook it for dinner. No.

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Just measure it and get it back in. Yes. All right. Are we good?

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Yeah, we're good. It's the looping round now? The looping round.

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I'm going to stay here until he's parallel with me.

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All of the fish are getting pushed into that end of the net.

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It looks really heavy. It's because we've caught so many fish.

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I can see some movement. This is exciting.

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The fish can't be out of the sea for too long,

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so we act fast to pick them out of the dense seaweed.

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This is actually hopping life, it is teeming with life.

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With all the fish gathered into buckets, it's time to take stock.

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So, what came in? We've got a really good catch.

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I think there's some interesting fish in here.

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The pollock that you might find on your fish and chips.

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So this baby fish would have settled as the warmer

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And it's grown and spent a critical period of its life

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in the seagrass, being protected, having lots of food available to it.

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Do you want to measure its size? Yes. So we've got 8.5...

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Somewhere in here we've got a corkwing wrasse.

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They're really abundant fish in the seagrass in Porthdinllaen.

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And they'll be eating lots of little shrimp.

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So, seagrass is a fantastic nursery for all kinds of juvenile fish.

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And it's also home to some weird and wonderful adults, too.

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Do you want to hold a little scorpion fish? Yes, I do.

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It spends all of its life living here.

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It's quite a little ferocious predator.

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It will be hidden in the sand, waiting to capture some prey.

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Richard and Ben identify and measure every single fish

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To date, they have recorded more than 40 different species

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of fish and crustaceans, from cod and herring to lobster and crab.

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It all helps them understand why Porthdinllaen's seagrass meadow is

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But these guys have been out of the sea for long enough,

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On their way to enjoy the rest of the seagrass.

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It's been reassuring to see just how many

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And it feels great to return the youngsters to their beautiful

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The theme for this year's photographic competition was

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the call of the wild, and thousands of you took part.

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The standard has been incredibly high, which is going to

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give our judges a heck of a time choosing the final 12 to

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As usual, it will be you who chooses the overall winner.

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But first, here's John to get us started.

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Our photographic competition is always a pivotal

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A few months ago we asked you to heed your call of the wild,

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capturing the very best of British with images of our countryside

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You sent in well over 30,000 entries.

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So, selecting from all of those just 12 outstanding

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images for the next Countryfile Calendar certainly won't be easy.

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And we've got a perfect setting for the challenge, we've found ourselves

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a remote bolthole hidden away here in the wilds of the Chiltern Hills.

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Joining us for the judging is a cast of previous calendar finalists

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Oh, wow, this is nice. Yeah, lovely, yeah.

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Our keen eyed team has a huge task ahead,

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sorting through the entries to compile a long list of just 2,500.

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is Mark Blake, who earned a place in the calendar,

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and on our judging team, with Winter Weasel in 2011.

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He's paired with last year's finalist Helena Spinks,

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with her picture Sunrise Standoff.

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You've got wildlife, you've got wild landscape, even wild weather.

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So it will be really interesting to see what turns up.

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Our second pair are 2005 judges' favourite winner Rosy Burke

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And Ben Andrew, whose Happy Hedgehog won him

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The photo's got to be calling to you, it has to be speaking to you,

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or speaking to that animal, and that to me is vital.

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Completing the team are Lawrie Brailey,

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whose Fox Love photo made the calendar in 2014.

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And 2015 finalist Dianne Giles with Magical Mist Trees.

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I do like something that's got a nice atmosphere,

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maybe some outstanding landscape imagery, but something that's

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a little bit different, a little bit fun for me today, I think.

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And for the very first time, we invited you to send in your pictures

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online, so there are digital images for the judges

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to consider as well as lots of photos that were sent in by post.

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That's nice. Oh, I like that. I really like that. That's nice.

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Trying to remember how the technology works. Me, too. Yeah.

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Not used to this... I am. I know what I'm doing.

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I like that one. Do you like that one? Yeah.

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Oh, I like that, too. That's quite cool.

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He's being called to the wild, definitely, isn't he?

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Now, you're a ladybird man. What do you think of that one?

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I do like that one, actually. Sucker for a ladybird.

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What's "call of the wild" about that? For me, it's nothing.

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Quite nice composition there. No. Really? Oh, OK.

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And he's got the call of the wild hasn't he, that climber? Yeah.

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Yeah. Shall we pick that one? Yeah. That's definitely a "yes," that one.

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What is not to like about that? You like your frogs, don't you?

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I like the frogs, but would you like that on your kitchen wall

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I like that. Nice sky. Exposure's good.

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I like the whole "call of the wild"... Yeah. ..out there walking,

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After many hours of sifting, our judges have selected

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the photographs to go through to the final stage,

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and some of your images have really stolen their hearts.

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is you can very clearly see the hedgehog,

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whereas the rest of the background just disappears, really,

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And also you can see the action. He's on a mission.

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It's telling a little bit of a story, so I really like this one.

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We've got two gannets here, beak-to-beak,

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wrestling over a mackerel, and I just think it's a really,

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This on, you really get a great sense of place from it.

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and you can really say where they are, what they're doing.

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and it just screams "call of the wild" to me.

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But will they cut the mustard with Bafta award-winning cameraman

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..And the Den's most discerning Dragon, Deborah Meaden.

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I like a rebellious kingfisher. I love this.

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VOICEOVER: How will we pick the best from the rest?

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Deborah, Simon and I have the daunting task

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of selecting from all those images handed on to us

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what we think are the finest 12, and each one will have a coveted

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place in the Countryfile Calendar for 2018.

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Join us later to find out how we get on.

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a rocky finger of land surrounded by a ruggedly beautiful coastline.

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Inland is just as wild, and remote, and farming here can be tough.

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Sion and Nia Jones know just how tough.

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Their dairy farm is remote, a long way from the nearest big

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markets, and they've been hit especially hard by poor milk prices.

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So Sion, Nia, both coming from generations of farming,

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but it's not always been that easy, has it?

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You know, this time last year we were getting 13p a litre

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for our milk, and that wasn't even covering our feed bill for the cows.

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You know, we've always known that we were producing good quality milk.

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it was heartbreaking, and giving up has never been an option.

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So that's when we decided, really, to change

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Now, all the milk they produce is processed

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You've got the calves, you see them growing... Yeah.

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..you milk them, you produce it... We know them.

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You know everything about the process. Yeah, we do.

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It is a big responsibility, I feel now,

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because we're responsible for that milk from when it's milked

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until that bottle goes into the recycling.

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Lots of the milk goes to local shops. They've been lapping it up.

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I remember seeing somebody putting a two-litre bottle in his trolley,

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I was overwhelmed, and I did go up to him, and I explained

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that they were our cows, and I'd probably milked them that morning.

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I find myself hovering around the fridge watching people,

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and thinking, "Why have they bought the other milk?"

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We do one red, which is the non-homogenized, where it's

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the old-fashioned type of milk where the cream will settle on top.

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As it happens, we've got some here you can try.

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Do you know, this brings back so many memories of going round

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my grandparents' house and watching my nan scooping the cream off.

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And for customers who like a bit of old-fashioned service,

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Sion and Nia's milk is dropped off on the doorstep,

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by a bunch of young farmers who've started up their own milk round.

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VOICEOVER: They're not normally this mob-handed,

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but I wanted to hear the secret of their success.

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Thank you. Shall we get this milk delivered?

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How has the number of customers grown and changed?

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It's definitely doubled, hasn't it, since we've started doing this?

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We need a new float, really, don't we?

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We've reached that point, now, where we

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can't go any bigger with what we've got, so we need to expand.

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And what about the size of the area that you deliver to?

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Well, our milk doesn't go any further than ten miles

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And do you think your customers appreciate that?

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A lot of people like things being sourced locally,

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so you can't get any more local than this, really.

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And do you know your customers personally?

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VOICEOVER: One of their regular customers is Bethan Mary.

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delivered by the fine gentlemen from the local village.

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for these guys to start a new venture like this,

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it's brilliant, and the quality of the milk is excellent as well.

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And the farm where it's produced is only a mile away,

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and it's brilliant. You can see the cows from your kitchen window.

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Yes. And now you're holding the milk. Yes.

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We didn't think it'd go this far, did we? No.

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But the support we've had from the local... It's brilliant.

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We couldn't do anything without them.

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And it just helps to keep us young people here, cos it's...

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You know, you hear of people going away with no jobs and stuff,

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but you can do something if you think about it, you know.

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Today, the village - next year, the world, eh?

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ELLIE: It's back to the Chilterns now, to catch up with John

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and the judges in their hillside hideaway, where they've

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reached a crucial stage in this year's photographic competition.

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From more than 30,000 entries, our team of past winners and

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finalists has compiled an impressive longlist of 2,500 pictures.

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That's a fabulous shot. It's a fabulous shot.

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We need 12 remarkable photographs to grace

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the pages of the Countryfile Calendar for 2018.

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To help me find the winners are the Den's country-loving Dragon

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Deborah Meaden, and globetrotting wildlife cameraman Simon King.

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Hello again. Hey. It's that time of year.

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We're going to be doing our judging over there, under canvas.

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That's more like Africa than the Chilterns. Or Out Of Africa.

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Well, after our judging last year, Deborah,

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more than half a million people invested in the calendar.

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Record sale. Whoa! Now, why don't we get

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VOICEOVER: It raised a massive ?2.2 million, thanks to you, so let's see

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Now, that tells us "call of the wild", doesn't it?

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I like that, but that looks very tranquil to me.

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It is pretty... It's a nice composition, isn't it?

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I mean, we've seen lots of damselflies and lots of ladybirds,

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but... Oh, my, that's... That is fun.

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You see, that, if it had been photographed in portrait

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rather than landscape, would be a strong image. Yeah.

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But the photographer hasn't done it, and we've got to assess these

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based on what we've been offered by the photographer.

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What we've seen. Yeah. So would you put that as a "no," then?

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Whilst Deborah and Simon continue to cast their critical eyes,

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I'm off to explore the fields surrounding our hillside hideaway.

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The landowners are trying to restore the meadows, and that's

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something that local naturalist Matthew Oates is passionate about.

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Well, it's lovely to see a field like this, isn't it?

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Because they're disappearing so quickly.

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Well, we've lost 97%, 98% of our old wild flower meadows.

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But, yes, the importance of places like this really cannot

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Bird's-foot trefoil, there. One of my favourite little flowers.

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It's got lots of nicknames, hasn't it?

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Same here. I mean, "egg and bacon" is a classic name for it.

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I've heard it called "granny's toenails"!

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It's supposed to do what it says on the packet.

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So if you've got a wound, you rub it on, or something?

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Supposed to be that. I've never tried it myself.

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Is it a good indicator of how healthy this field is? Yes.

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Yes, it is, and this field is... This meadow is in recovery phase.

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It's recovering really, really well, I think.

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It hasn't got the rare orchids and things like that in it,

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but everything else is here and is thriving.

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Well, Matthew, I'm quite reluctant to leave this meadow.

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After you. It is a very beautiful, special place. Have a look at this.

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Now this is THE plant of the Chiltern Hills, marjoram,

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and just pick a bit of this leaf and smell that,

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because it is so pungent, so aromatic. Mm!

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Of course, the bees, the butterflies,

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We really can't afford, can we, to lose any more of these meadows?

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Absolutely. Well done to the owners here, and this place is mending.

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Back in the judging tent, Deborah and Simon are working

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their way through this year's new feature - the digital entries.

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Well, from a peaceful Chilterns meadow,

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There's a lot to choose from, you'll be pleased to hear,

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but it's a lot of work to get through it all.

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We're going to have to knuckle down and get tough,

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because time is running out, and we have to agree on the final 12.

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Then it will be over to you to pick the overall winner,

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which will have pride of place on the cover of the

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Countryfile Calendar for 2018, sold in aid of Children in Need.

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Join us later for the final countdown.

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ELLIE: Porthdinllaen, on the north coast of the Llyn, is hard to beat.

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What more could the avid beachgoer dream of?

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Well, if you're anything like me, a great wildlife experience tops

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off an ideal day at the beach, but for that, I need to look out to sea.

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that Porthdinllaen hides its greatest treasure -

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I want to take a closer look at this magical environment,

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and the person who's going to help me do that is local lad

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and National Trust ranger Jake Davies.

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Seagrass is so important ecologically.

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We're trying to minimise the impact from boat-using

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as well as we're going to try and set up some monitoring locations to

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see the extent of the seagrass and how dense it is,

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and look at the species associated with it.

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The plan today is we're going to do some snorkelling.

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If you want to come and join, we'll have to get some kit. Love to.

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The seagrass is thickest within the sheltered harbour.

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Despite the clear skies, underwater, it's a different story.

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and it's unsettled all the sediment on the seabed.

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That is the worst visibility I have ever known in the water.

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Yes, it's not good at all today. Unless you duck dive,

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and then there's lots of it right in your face.

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VOICEOVER: We might be struggling to see any marine life today,

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but on clearer days, Jake's filmed all kinds of fantastic species,

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like this huge conger eel wrestling the bait from the camera pole,

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and this impressive bull huss from the shark family.

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All the kind of things that are probably below us right now,

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With this footage, I've been putting it on in Caban Griff, which is

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to educate the public to show them what's down here.

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I guess the challenge, particularly if the visibility is bad,

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because you can't see it very easily,

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people don't know about it to care about it, to protect it.

:26:41.:26:43.

Yeah, it's probably this "out of sight, out of mind" habitat.

:26:44.:26:46.

I don't feel like I've had good look at it yet. Can we have another go?

:26:47.:26:49.

VOICEOVER: Well, fish or no fish,

:26:50.:26:59.

this is one of the most gorgeous spots I've ever snorkelled in,

:27:00.:27:03.

and Jake's been lucky enough to have been enjoying it his whole life.

:27:04.:27:08.

and then before going to school in the mornings,

:27:09.:27:13.

I used to go fishing with my dad, who's a lobster fisherman.

:27:14.:27:15.

So you've been living this and breathing it since childhood.

:27:16.:27:21.

This is just in your blood, isn't it?

:27:22.:27:22.

It is. Amazing. And now I get the chance to protect it.

:27:23.:27:26.

That's important. It is. It's been a gorgeous snorkel.

:27:27.:27:29.

Shall we do one last turn and then head back?

:27:30.:27:31.

I may not have seen many fish, but I did see just how much Jake

:27:32.:27:44.

cares for this rare habitat, and how important it is to protect it.

:27:45.:28:00.

For growers up and down the country, this time of year is crucial -

:28:01.:28:04.

harvest, when orchards bear the fruits of farmers' labour.

:28:05.:28:09.

Adam's in Essex, seeing how the big producers do it.

:28:10.:28:16.

Farmers are, of course, the starting point for food that ends up

:28:17.:28:19.

in our shopping basket and on our plates across the country.

:28:20.:28:22.

This farm in Tiptree has a long association with jam.

:28:23.:28:30.

Tiptree's jams are sold up and down the country.

:28:31.:28:33.

Many of them are made with fruit grown and harvested on this farm.

:28:34.:28:37.

Joint managing director Chris Newenham is

:28:38.:28:39.

responsible for making sure it all happens smoothly.

:28:40.:28:45.

Tell me a little bit about the business here, then, Chris.

:28:46.:28:47.

So the Wilkin family have farmed here for 300 years - in excess

:28:48.:28:51.

of 300 years, actually - and they've been growing fruit

:28:52.:28:55.

here for about 150 years, and we've been making jams for 132 years.

:28:56.:29:01.

And what sort of fruits? How many different types?

:29:02.:29:04.

About 25 different types of fruit, but don't ask me to name them

:29:05.:29:08.

And strawberry's an important one for you?

:29:09.:29:12.

Strawberries is the single largest volume crop that

:29:13.:29:15.

we're growing, so yes, very important crop for us.

:29:16.:29:18.

And here, you seem to have got strawberries

:29:19.:29:20.

at all different growth stages. What's happening?

:29:21.:29:23.

These, in contrast to a traditional June-bearing strawberry variety...

:29:24.:29:27.

These are an everbearing strawberry variety, and they crop over a much,

:29:28.:29:31.

so you can see on here that we've got fruit in every

:29:32.:29:36.

from recently opened flowers to recently pollinated green fruit,

:29:37.:29:42.

to slightly larger green fruit, white fruit,

:29:43.:29:45.

and through to red fruit that's ready for picking.

:29:46.:29:47.

So you're really trying to make the most of all your resources,

:29:48.:29:50.

Yes, we are, and I can show you a fantastic

:29:51.:29:55.

example of that in relation to water, if you come this way.

:29:56.:30:02.

VOICEOVER: Water is a mixed blessing in these parts.

:30:03.:30:05.

Rain's never good during the harvest,

:30:06.:30:07.

plants do need plenty of water to keep growing.

:30:08.:30:13.

Andrey Ivanov is in charge of getting this balance just right.

:30:14.:30:20.

Andrey, this looks like a remarkable system. What are the advantages?

:30:21.:30:24.

What we've got here, it's the footprint.

:30:25.:30:26.

Footprint is reduced, comparing to conventional system,

:30:27.:30:29.

by about two times, and the second thing is water collection,

:30:30.:30:33.

and water is really important for our crops.

:30:34.:30:36.

So we live in the driest part of the driest county in the country,

:30:37.:30:41.

and water that we collect from the roof of this structure will

:30:42.:30:45.

give us 80% of what the crop will use.

:30:46.:30:49.

And as far as the footprint goes, then,

:30:50.:30:51.

you've managed to achieve that by this sort of double-tiered system.

:30:52.:30:54.

When we finish with that bottom level,

:30:55.:30:56.

we will raise it up and we'll drop the top level down to be picked,

:30:57.:31:00.

And what about the yields? The productivity?

:31:01.:31:06.

The yields per plant essentially are the same as we're getting

:31:07.:31:09.

outside, but of course, because we've got twice as many plants

:31:10.:31:12.

per area, the yield per area is double what we're getting outside.

:31:13.:31:15.

Well, I think the proof of the pudding is always in the eating,

:31:16.:31:18.

so I'll let you be the judge of that.

:31:19.:31:22.

It's wonderful. Here's to the British strawberry.

:31:23.:31:30.

being at the forefront of new techniques pays dividends.

:31:31.:31:36.

But there's still room for tradition.

:31:37.:31:38.

Old-fashioned fruits like quince, crab apple, Victoria plum

:31:39.:31:43.

And they're one of the last farms to still grow mulberries,

:31:44.:31:50.

a fruit that's tricky to pick, and needs incredibly delicate handling.

:31:51.:31:57.

These trees are the oldest trees we have in the whole of the estate.

:31:58.:32:00.

We know that they're something over 100 years old.

:32:01.:32:03.

Yeah, absolutely. They're a wonderful tree.

:32:04.:32:08.

Once they're established, they carry on in spite of us, virtually.

:32:09.:32:12.

They look quite sort of gnarly, and there's a broken bit off there.

:32:13.:32:14.

Does that matter? No, it doesn't. I mean, that's a good example.

:32:15.:32:17.

Where a branch has broken off, as long as that branch can carry

:32:18.:32:20.

a crop, then we're quite happy to leave it.

:32:21.:32:22.

But we're right at the tail end of the season now, so it's

:32:23.:32:25.

really the last knockings of fruit that we're just trying to get in.

:32:26.:32:28.

I don't think I've ever picked a mulberry before,

:32:29.:32:30.

or hardly ever seen one, so can I give it a go?

:32:31.:32:32.

OK, Adam. We've got to jump in here to get up to the last few

:32:33.:32:39.

I can see them all. There's lots up there, isn't there?

:32:40.:32:47.

I think the reality was, they didn't.

:32:48.:32:54.

I think what was left at the very top of the tree,

:32:55.:32:56.

Not any more, though. So which ones are you going for?

:32:57.:33:01.

We're looking for the really dark berries. OK.

:33:02.:33:04.

But they do come with a health warning.

:33:05.:33:08.

We've literally just touched them... Look at that!

:33:09.:33:12.

Oh, yes. And they really... Look at the juice!

:33:13.:33:15.

This is where the expression "being caught red-handed" comes from.

:33:16.:33:17.

The problem is we'll wash our hands now, and we'll be stained indelibly.

:33:18.:33:22.

VOICEOVER: The telltale signs might have put off potential scrumpers,

:33:23.:33:27.

but farmers, too, have their reservations.

:33:28.:33:30.

Why didn't they take off? Because they're so squishy?

:33:31.:33:33.

I think they're a really difficult fruit to deal with.

:33:34.:33:36.

When we were still making mulberry jam, the team of ladies within the

:33:37.:33:40.

factory would have scissors and would cut that individual stalk out.

:33:41.:33:43.

Very difficult to pick in the first instance,

:33:44.:33:47.

but subsequently, down the line, very, very labour-intensive as well.

:33:48.:33:51.

Well, while we're up here I suppose we might as well pick

:33:52.:33:54.

the rest of the crop. As long as I don't eat it all.

:33:55.:33:56.

VOICEOVER: So there may not be mulberry jam for tea right now,

:33:57.:34:05.

but with new and interesting ways of using the fruit,

:34:06.:34:08.

we could be picking them for another 100 years yet.

:34:09.:34:14.

Here we go, Adam. The end of the process, and essentially

:34:15.:34:17.

the fruits of our labours, and some fresh mulberry juice.

:34:18.:34:23.

Beautiful colour. And a lovely flavour. Very unique.

:34:24.:34:31.

I was expecting it to taste like blackberries,

:34:32.:34:33.

but it's very sweet, and a little bit earthy at the same time.

:34:34.:34:36.

It is a unique flavour, and I think we'll add a fantastic addition

:34:37.:34:39.

to our current range of fruit gin liqueurs.

:34:40.:34:43.

Innovation and history all in one place.

:34:44.:34:46.

From the thousands and thousands of photos that you entered,

:34:47.:34:59.

Here's John to reveal who has made the grade.

:35:00.:35:09.

We've seen a kaleidoscope of wonderful pictures,

:35:10.:35:13.

This competition gets harder every year,

:35:14.:35:18.

and the online pictures have made it even harder, I think, to choose,

:35:19.:35:22.

but we have got down to about 100 now, and we've got to be brutal.

:35:23.:35:27.

And we're certainly on the way to the final 12,

:35:28.:35:30.

but when we're done, it will be down to you to choose the overall

:35:31.:35:33.

winner that'll be on the front cover of the calendar for 2018.

:35:34.:35:39.

The winning photographer will receive a voucher to the

:35:40.:35:42.

value of ?1,000, to be spent on photographic equipment.

:35:43.:35:48.

Yes, that's not a very elegant squirrel, but very effective.

:35:49.:35:57.

You see, I have to keep reminding myself it's "call of the wild",

:35:58.:36:01.

because actually, some of these are lovely photographs,

:36:02.:36:03.

but they don't really address the topic.

:36:04.:36:07.

Peep-o. Oh, I love that. Another little owl moment. That's great.

:36:08.:36:10.

In fact, we've had plenty of surprising entries.

:36:11.:36:16.

Now that's unusual, isn't it, to see the big family of stoats?

:36:17.:36:18.

Well, they do have big litters, but to get them all in a gang,

:36:19.:36:22.

all obviously focused on the same thing,

:36:23.:36:24.

whatever it was that caught their interest...

:36:25.:36:25.

The position of them, I would much rather they were down, so

:36:26.:36:29.

they weren't so central, but they're on the right side of the frame.

:36:30.:36:32.

Look at that. Look at that. Wow. That is great, isn't it?

:36:33.:36:49.

That's a great shot. Isn't it? What an electric storm.

:36:50.:36:51.

Yeah, phenomenal, and really well-executed, you know?

:36:52.:36:54.

That's a considered image, big storm out at sea. Keep the shutter open.

:36:55.:37:04.

Sorry. I know what he feels like. I've had hair days like that.

:37:05.:37:08.

I've gone out in the rain, and I just know how he feels.

:37:09.:37:10.

I like this one. I know it's sheep, and I know...

:37:11.:37:38.

It just, to me, looks like it's very wild,

:37:39.:37:41.

The tree's been blown by the wind, that's certainly true. Yes.

:37:42.:37:45.

But it's just a picture of sheep and a tree.

:37:46.:37:48.

OK. THEY LAUGH

:37:49.:37:51.

What about this? Gets the seal of approval.

:37:52.:37:53.

It does get the seal of approval. Not from me.

:37:54.:37:56.

VOICEOVER: After a day of deliberation and debate,

:37:57.:38:04.

We've finally got the 12 stunning photographs that are going to

:38:05.:38:11.

star in the Countryfile Calendar for 2018.

:38:12.:38:16.

here are the 12 that will make up the calendar for 2018.

:38:17.:38:28.

Now, it's up to you to decide the overall winner.

:38:29.:38:36.

You can select your favourite by phone,

:38:37.:38:38.

or you can also cast your vote online.

:38:39.:38:41.

and the best bit is it's completely free.

:38:42.:38:47.

Voting by phone costs 10p, plus your network's access charge.

:38:48.:40:41.

That's all the numbers, and you've got our website address,

:40:42.:40:45.

..please don't call or click after then,

:40:46.:40:57.

as your vote won't be counted, and you may be charged.

:40:58.:41:04.

We'll be showing all 12 photos again

:41:05.:41:06.

with the details on how you can vote at the end of the programme.

:41:07.:41:10.

And we'll be revealing the overall winner

:41:11.:41:12.

and the judges' favourite on Countryfile on October 1st,

:41:13.:41:16.

but for now, a really big thank you from all of us

:41:17.:41:20.

As always, we couldn't have done it without you.

:41:21.:41:28.

I'm on the Llyn Peninsula, a jewel of the north west Wales landscape,

:41:29.:41:33.

with mile upon mile of extraordinary coastline.

:41:34.:41:39.

It's no surprise that these summer beaches are popular with visitors.

:41:40.:41:44.

And what a better treat on your holiday than an ice cream?

:41:45.:41:52.

Who doesn't like a scoop or two of vanilla, chocolate,

:41:53.:41:54.

strawberry, maybe even rum and raisin?

:41:55.:41:57.

But what about something more exotic?

:41:58.:42:00.

I'm going to make an ice cream that no-one has ever tasted before,

:42:01.:42:06.

Hazel Jones grows some very unusual berries.

:42:07.:42:14.

Hazel. Hello. Lovely to see you. How are you? I'm very well, thank you.

:42:15.:42:18.

These are your berries. These are aronia.

:42:19.:42:21.

Aronia berries. Tell me everything about aronia berries, please.

:42:22.:42:24.

Well, aronia is commonly known as the black chokeberry.

:42:25.:42:28.

It's grown on a very big scale in Eastern European countries.

:42:29.:42:35.

But as you can see, it's grown here in Wales.

:42:36.:42:39.

They're not very well-known in this country.

:42:40.:42:43.

They're becoming a little bit more popular now,

:42:44.:42:45.

because they are one of the super fruits.

:42:46.:42:47.

They're very high in antioxidants and polyphenols.

:42:48.:42:50.

They're a little bit sharper than a blueberry.

:42:51.:42:53.

It is a little bit sharper than a blueberry,

:42:54.:42:58.

This year looks like being a bumper harvest, too.

:42:59.:43:03.

and there's no end of uses for the fruit.

:43:04.:43:09.

We make syrup, we make jelly, we make chocolates.

:43:10.:43:15.

You know, as quickly as I'm putting them into my bucket,

:43:16.:43:19.

I'm putting them into my mouth, as well.

:43:20.:43:21.

Good. They are quite nice. They're very, very good for you.

:43:22.:43:24.

But will they be any good for ice cream? Only one way to find out.

:43:25.:43:31.

So I've got my berries. Now I need some know-how.

:43:32.:43:37.

Hi there, Anwen. Oh, hello. Nice to see you. And you. Good to see you.

:43:38.:43:41.

VOICEOVER: Dylan and Anwen Jones are dairy farmers

:43:42.:43:44.

and then this is some aronia berry juice.

:43:45.:43:54.

Would you like to add some fresh berries in? Yeah.

:43:55.:43:56.

So how's this for numbers? That's fine.

:43:57.:43:59.

Straight into the bowl? Yeah. There we go.

:44:00.:44:02.

And how did you get into making ice cream in the first place?

:44:03.:44:11.

2012, she was getting married, and she wanted a product

:44:12.:44:17.

and then we decided, well, what better than ice cream?

:44:18.:44:24.

Cos we had the milk. So we started off on a little kitchen top machine.

:44:25.:44:32.

From kitchen top to town centre, their business has boomed.

:44:33.:44:36.

To help keep up with demand, they get extra cream

:44:37.:44:43.

from farming neighbours Sion and Nia, who I met earlier.

:44:44.:44:47.

So how does it work? How have they got cream that you haven't?

:44:48.:44:56.

Well, they're skimming the milk to get semi-skimmed,

:44:57.:45:00.

so they've got a surplus of cream, and it's just worked together, so...

:45:01.:45:04.

So you need more cream to make ice cream, and they need less cream

:45:05.:45:09.

cos they make skimmed milk, and so together it works perfectly.

:45:10.:45:12.

To call an ice cream "dairy ice cream,"

:45:13.:45:16.

you only need 5% dairy into the ice cream.

:45:17.:45:19.

VOICEOVER: Right, it's time to find out if this aronia berry ice cream

:45:20.:45:27.

is the knockout flavour I've been hoping for.

:45:28.:45:30.

Wow! There you go, Steve. You can be the first to try it. Look at this!

:45:31.:45:34.

Now, if you want to taste the summer,

:45:35.:45:45.

here's a flavour of what's coming up on Countryfile's Summer Diaries,

:45:46.:45:48.

How are you doing, there? Are you all right?

:45:49.:46:02.

Agh, it's cold! Master at this! Master!

:46:03.:46:05.

I didn't realise we were going to see quite this much.

:46:06.:46:16.

There's Countryfile Summer Diaries every morning this week at 9:15,

:46:17.:46:27.

and if you're interested in the weather in your area,

:46:28.:46:30.

Hello. It has not been quite as lovely today, but it has cheered up

:46:31.:46:50.

since this weather watcher picture was taken earlier this morning, some

:46:51.:46:54.

sunshine has come through. I will take you to a different coastline

:46:55.:46:58.

and skyline, this is Norfolk, some very warm sunshine, parts of England

:46:59.:47:03.

and Wales will hold onto some warm sunshine tomorrow, although high

:47:04.:47:06.

pressure is being squeezed southwards by these weather fronts

:47:07.:47:10.

coming in, Scotland and Northern Ireland tomorrow, high pressure will

:47:11.:47:13.

come back later in the week as I will show you in a moment. Let's

:47:14.:47:17.

take it day by day, Monday, bank holiday for some of us, but ASBO

:47:18.:47:20.

Lovren, brisk winds whipping southwards over Scotland and

:47:21.:47:24.

Northern Ireland, not much rain in eastern Scotland, cloud ahead of

:47:25.:47:28.

that in north-west England, west Wales, Snowdonia, could be cloud,

:47:29.:47:36.

some drizzle maybe, some warm sunshine elsewhere in England and

:47:37.:47:38.

will spot up a contrasting temperatures, 17 in Glasgow, upper

:47:39.:47:40.

20s in the south-east of England. Anything above 28.3 Celsius would

:47:41.:47:43.

make it the warmest late August bank holiday on record. This is Monday

:47:44.:47:46.

evening and the rain edges further south into parts of northern England

:47:47.:47:50.

and North Wales, clearing up in Scotland and Northern Ireland, just

:47:51.:47:54.

one or two showers left behind. But Tuesday, this is a weakening weather

:47:55.:47:58.

feature, could be patchy rain with it, northern England, Wales, and

:47:59.:48:02.

Midlands for a time on Tuesday, and very slow-moving. Ahead of that,

:48:03.:48:06.

East Anglia and South East England will feel humid with warm sunny

:48:07.:48:10.

spells. North of our weather front, it is a fresher picture, sunny

:48:11.:48:14.

spells and showers, in Scotland and Northern Ireland the odd heavy

:48:15.:48:18.

shower and windy in the far north of Scotland, temperatures have come

:48:19.:48:21.

down away from East Anglia and the south-east but still some warmth to

:48:22.:48:25.

be had. A lot of uncertainty about Wednesday due to not one but two

:48:26.:48:29.

areas of low pressure, this could produce some rain in the west of

:48:30.:48:33.

England and Wales, and the other one could produce heavy downpours in the

:48:34.:48:36.

south-east of in and, lots of uncertainty and none of it is set in

:48:37.:48:40.

stone, so keep watching for updates on Wednesday. More straightforward

:48:41.:48:43.

in Scotland and Northern Ireland, fresher air, a few sunny spells, the

:48:44.:48:50.

showers not as heavy. By the time we get a Thursday these low pressure

:48:51.:48:53.

systems are pulling the rain away from south-east England and high

:48:54.:48:57.

pressure is building back in across the UK. Around that it could still

:48:58.:49:01.

bring around a few showers in Scotland and Northern Ireland but

:49:02.:49:04.

many places will be dry, variable cloud, sunny spells camber

:49:05.:49:08.

temperatures close to average. On Friday, by the way that is the first

:49:09.:49:13.

day of September, the day that meteorologists say autumn stars,

:49:14.:49:17.

high-pressure established across the UK, low-pressure, you will notice,

:49:18.:49:20.

but stopped in its tracks by the high pressure, a few light showers

:49:21.:49:25.

on Friday, pleasantly warm in the sunny spells at the weekend by day

:49:26.:49:29.

but some cool nights by the end of the week. This week starts with

:49:30.:49:32.

warm, even some very warm weather for some of us. It will be turning

:49:33.:49:37.

cooler, though not cold. A lot of dry weather to come, rain on

:49:38.:49:41.

Wednesday but later this week as high pressure becomes established,

:49:42.:49:46.

lasting into the weekend. We sometimes hear about former tropical

:49:47.:49:50.

weather systems and hurricanes crossing the Atlantic and affecting

:49:51.:49:52.

our weather and you will know Harvey is in the news in Texas at the

:49:53.:49:56.

moment but it could still be raining in Houston by Wednesday and even at

:49:57.:49:59.

the end of the week, what's left of Harvey is very much locked in the

:50:00.:50:03.

USA, so a flooding disaster in Texas but not an issue for us this week.

:50:04.:50:06.

Updates on the We've been exploring

:50:07.:50:18.

the Llyn Peninsula in the far The strong currents that

:50:19.:50:22.

swirl around the coast here have carved the contours of the land

:50:23.:50:28.

and the spirit of its people... A little way inland on its western

:50:29.:50:33.

edge, the eco-village Felin Uchaf. This is a creative community

:50:34.:50:46.

built by volunteers And it's here that a local

:50:47.:50:50.

craftsman is hard at work keeping one of the cornerstones

:50:51.:50:57.

of the old Llyn ways alive. For 20-year-old Urien Davies-Hughes,

:50:58.:51:06.

restoring boats is a labour of love. What an amazing workshop! It's

:51:07.:51:12.

bigger than most people's houses. What are you working on here?

:51:13.:51:17.

This is the Orion. 80-year-old clinker

:51:18.:51:23.

built Aberdaron boat. What makes a clinker boat

:51:24.:51:26.

different from another boat? So there's two different main types,

:51:27.:51:29.

which is carvel and clinker. Carvel is when

:51:30.:51:34.

the planks are together, and clinker built

:51:35.:51:37.

is when they overlap by about three quarters of an inch,

:51:38.:51:40.

and you don't use any glue. Given that it's just nails

:51:41.:51:44.

that are holding it together, There must be around

:51:45.:51:48.

a thousand nails, probably more. VOICEOVER: Aberdaron clinkers

:51:49.:51:56.

are unique to this part of Wales, and were originally

:51:57.:51:59.

used for fishing. Urien wasn't even born when

:52:00.:52:04.

these boats were in regular use, but it turns out that building

:52:05.:52:07.

clinkers is in his blood. My great-grandfather

:52:08.:52:12.

was a boat-builder, did it as an apprenticeship

:52:13.:52:15.

in college, and then went on to doing it for the rest

:52:16.:52:19.

of his life in Pwllheli, It would have been

:52:20.:52:22.

great to meet him, because I've been using his old

:52:23.:52:29.

tools, his old hammers, a few saws. These are the nails

:52:30.:52:34.

that I've been using. These are actually the ones

:52:35.:52:36.

that my great-grandfather And how does it feel

:52:37.:52:41.

to be using his tools and carrying on the crafts

:52:42.:52:47.

that he started? It feels really great.

:52:48.:52:50.

I feel quite proud of myself. It would have been good

:52:51.:52:54.

to learn lots off him. I'm sure he could have told me

:52:55.:52:57.

a lot, but it feels really nice. It'll be a special day

:52:58.:53:01.

when you first take this out. Yeah, it will be. You'll feel like

:53:02.:53:03.

he's sitting with you somewhere. There are only around 30 original

:53:04.:53:07.

Aberdaron clinker boats Not many people fish with them any

:53:08.:53:16.

more, but they do have another use. Every week during the summer,

:53:17.:53:23.

for 150 years, clinker boats have been raced

:53:24.:53:26.

in the waters around Aberdaron, and it's a tradition

:53:27.:53:30.

that's still going strong. 79-year-old Dafydd Griffiths

:53:31.:53:38.

has been around these boats Dafydd, lovely to meet you.

:53:39.:53:41.

Hello. How are you? I'm well. Are you?

:53:42.:53:46.

Very well, thank you. Good. Good day for sailing? It's ideal.

:53:47.:53:48.

Ideal. Nice breeze. And when did you first start

:53:49.:53:51.

racing them, yourself? Well, I used to go when I was 15,

:53:52.:53:54.

and then I bought my own boat, and I had that

:53:55.:53:57.

one for about 35 years, I think. I knew how to sail before I even

:53:58.:54:02.

went in a boat, you know what I mean? Yeah.

:54:03.:54:04.

Some idea, like, you know. And did you have much

:54:05.:54:07.

success in the racing? I think I won the championship about

:54:08.:54:09.

12 times over the 30-year period. That's impressive. Yeah, yeah. Mind

:54:10.:54:15.

you, other people have won as well. No, but that surely must be

:54:16.:54:18.

a record, isn't it? Well, I suppose it is, yeah.

:54:19.:54:23.

Yeah. Yeah. Dafydd retired from sailing

:54:24.:54:27.

five years ago, but he's still very much

:54:28.:54:30.

part of the sailing club here, and today he's giving me the great

:54:31.:54:33.

honour of starting the clinker race. It's not like a sprint start,

:54:34.:54:42.

is it, with sailing boats? But, you know

:54:43.:54:50.

we're in it for the long haul. Wonderful to see the boats

:54:51.:55:01.

out in the bay like this, and I think it's safe to say that

:55:02.:55:03.

the sport of clinker boat racing How beautiful is

:55:04.:55:06.

the Llyn Peninsula, Steve? Isn't it just wonderful? Look at

:55:07.:55:23.

these views. Oh, yeah, I love it. You've got me a treat! I've got

:55:24.:55:26.

this for you. Summer holiday treat! Well, have a guess.

:55:27.:55:29.

You're never going to get it. It's purple,

:55:30.:55:32.

and it tastes like blueberries. Similar. It's called

:55:33.:55:35.

the aronia berry and, apparently, Well, whatever flavour it is,

:55:36.:55:38.

it tastes absolutely delicious. That is sadly all we've got

:55:39.:55:43.

time for from the gorgeous there's just time to remind you

:55:44.:55:45.

of how you can vote for your favourite from the final

:55:46.:55:49.

12 in our photographic competition. Calls cost 10p plus

:55:50.:57:45.

your network's access charge, and you can also vote free,

:57:46.:57:49.

on our website. The website also contains

:57:50.:57:53.

a full list of the photos together with the terms and

:57:54.:57:56.

conditions for the competition. Please don't call

:57:57.:58:10.

or click after then, as your vote won't be counted,

:58:11.:58:12.

and you may been charged. They are all cracking pictures. It's

:58:13.:58:22.

not going to be very easy to choose. Join us next week, when we're

:58:23.:58:26.

talking all things harvest. Hope you can join us then.

:58:27.:58:29.

Hwyl fawr. That's good! Bye-bye.

:58:30.:58:34.

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