0:00:24 > 0:00:27North Devon in deep winter.
0:00:27 > 0:00:31The bustle of summer a long time past, the coast restored to calm.
0:00:34 > 0:00:38This place may look quiet and sleepy when all of the tourists have gone.
0:00:38 > 0:00:42But for the people who live in picturesque Clovelly,
0:00:42 > 0:00:44work doesn't stop.
0:00:45 > 0:00:49Ellie is discovering the wonders of local wool.
0:00:49 > 0:00:53These hardy Exmoor Mules have a thick, soft fleece,
0:00:53 > 0:00:56ideal for making the Stanbury Walker,
0:00:56 > 0:01:00the perfect sock for keeping warm on this incredibly blustery headland.
0:01:02 > 0:01:04Tom's gone fishing.
0:01:04 > 0:01:06You may not identify the species,
0:01:06 > 0:01:09but you'll recognise the name - sea bass.
0:01:09 > 0:01:11A very fashionable fish these days.
0:01:11 > 0:01:14But now, stocks are plummeting,
0:01:14 > 0:01:16and there's a temporary ban on catching them.
0:01:16 > 0:01:19But is even that too little, too late?
0:01:21 > 0:01:25And Adam's in Worcestershire, where the growing season is in full swing.
0:01:27 > 0:01:29Tomatoes are usually considered a summer crop.
0:01:29 > 0:01:31But not on this farm.
0:01:31 > 0:01:33Using this clever lighting system,
0:01:33 > 0:01:37they can harvest tomatoes 365 days of the year,
0:01:37 > 0:01:39regardless of the weather.
0:01:39 > 0:01:41I've never seen anything like it.
0:01:53 > 0:01:56Resting in the protected embrace of these rugged cliffs
0:01:56 > 0:01:58is a little village that appears to have escaped
0:01:58 > 0:02:01the hustle and bustle of modern life.
0:02:03 > 0:02:06I'm in Clovelly, on the north coast of Devon,
0:02:06 > 0:02:08not far from Bideford.
0:02:10 > 0:02:13With its steep, cobbled streets and its whitewashed cottages,
0:02:13 > 0:02:17Clovelly is as unchanging as the landscape that surrounds it.
0:02:20 > 0:02:21In the summer months,
0:02:21 > 0:02:26this traditional fishing village is packed with tourists.
0:02:26 > 0:02:28But at this time of year, the fishing pots and nets
0:02:28 > 0:02:31have been hauled in, and the streets are quiet.
0:02:35 > 0:02:37This place is just so beautiful.
0:02:37 > 0:02:40It's so charming, and that is partly because of the fact
0:02:40 > 0:02:42that there's no vehicle access here.
0:02:42 > 0:02:45But for the 200 or so people that live here,
0:02:45 > 0:02:47that comes with its challenges, all year round.
0:02:47 > 0:02:49You've still got to get everything home,
0:02:49 > 0:02:51from the groceries to the new three-piece suite.
0:02:53 > 0:02:55Over the years, they've had to come up with
0:02:55 > 0:02:57some ingenious ways to deal with this.
0:02:57 > 0:03:00- NEWSREEL:- Down in Clovelly, they don't use lorries.
0:03:00 > 0:03:03They couldn't manoeuvre in the hilly, cobbled byways.
0:03:03 > 0:03:07But donkeys can. He gets around where nothing on four wheels can.
0:03:10 > 0:03:15Well, in the past, fellas like these would do a lot of the donkey work,
0:03:15 > 0:03:17hauling things up and down the steep terrain.
0:03:17 > 0:03:21These days, Charlie and Jake lead a much more gentle existence,
0:03:21 > 0:03:22giving donkey rides on the flat.
0:03:22 > 0:03:25But, of course, the work still needs to be done.
0:03:25 > 0:03:29And it's all down to manpower and a few sledges.
0:03:29 > 0:03:30Come on then, you two.
0:03:34 > 0:03:37Pretty much everything comes in or out on sledges,
0:03:37 > 0:03:38including the rubbish.
0:03:38 > 0:03:42Local resident and part-time dustbin man Stephen Perham
0:03:42 > 0:03:45has offered give me a less touristy taste of life in the village.
0:03:48 > 0:03:51So, Stephen, is this a weekly thing, biweekly -
0:03:51 > 0:03:53- how often do you collect the rubbish? - Once a week.
0:03:53 > 0:03:55Once a week's enough for anybody, doing this job.
0:03:55 > 0:03:58OK, and is the idea then that we start at the top and work...
0:03:58 > 0:04:00Start at the top, work your way down.
0:04:02 > 0:04:07So, goodness me, the challenges that you must face in your life.
0:04:07 > 0:04:10If people have something pretty big that they want to get in here,
0:04:10 > 0:04:12- how do they go about it? - You have to ask everybody.
0:04:12 > 0:04:14- Get a load of people to help you. - Yeah.
0:04:14 > 0:04:16- We've had pianos and all sorts. - Have you?
0:04:16 > 0:04:18Yeah, we dragged a piano down the street,
0:04:18 > 0:04:20and they played on it as we went down.
0:04:25 > 0:04:26It's a challenge to live in Clovelly.
0:04:26 > 0:04:29It's not an easy place to live, but it's a beautiful place to live.
0:04:29 > 0:04:32- It is.- Where else would you want to live?- This is the thing.
0:04:32 > 0:04:34How do you feel, walking on a flat pavement?
0:04:34 > 0:04:37Oh, it's hell, isn't it? I can't do that, my God(!)
0:04:37 > 0:04:39It makes your feet ache, that does.
0:04:45 > 0:04:48It's not just Clovelly's way of life that's different -
0:04:48 > 0:04:51the village is unusual as it's still privately owned,
0:04:51 > 0:04:56and has been in hands of just three families for the last 800 years.
0:05:03 > 0:05:06The Clovelly that people know and love today
0:05:06 > 0:05:09is largely down to the vision of one woman.
0:05:09 > 0:05:11And she was quite a remarkable one at that.
0:05:13 > 0:05:18Christine Hamlyn inherited the estate towards the end of the 19th century,
0:05:18 > 0:05:22just as tourism in this part of Devon was really taking off.
0:05:22 > 0:05:26She wanted to build on the village's potential to attract visitors,
0:05:26 > 0:05:29and set about major restoration work.
0:05:29 > 0:05:33She was so successful that she became known as the Queen of Clovelly.
0:05:36 > 0:05:40- She seems like quite a formidable woman.- She was.
0:05:40 > 0:05:43Since 1987, the job of managing the estate has fallen
0:05:43 > 0:05:48to her great-great-grandnephew, John Rous.
0:05:48 > 0:05:51And so what did your ancestor Christine do here?
0:05:51 > 0:05:52What was here beforehand?
0:05:52 > 0:05:56Christine Hamlyn inherited the village of Clovelly in 1884.
0:05:56 > 0:05:58The cottages, I think, were very modest.
0:05:58 > 0:06:02They'd only been used to support fishing families who'd made
0:06:02 > 0:06:05a precarious living from fishing in the 19th century.
0:06:05 > 0:06:09And she set about rebuilding them all.
0:06:09 > 0:06:11The dates that you see on the cottages
0:06:11 > 0:06:14mark the restoration that she undertook.
0:06:14 > 0:06:17The way that the times are changing and moving on, and everything
0:06:17 > 0:06:19we have, with broadband and this, that and the other,
0:06:19 > 0:06:23- how does it all sit with this place? - Yeah, it's a great challenge.
0:06:23 > 0:06:25On the one hand, one wants to make the village a lovely place
0:06:25 > 0:06:28for our residents, our tenants to live in.
0:06:28 > 0:06:30On the other hand, for our visitors to come and visit,
0:06:30 > 0:06:35because that helps finance all the maintenance of the properties.
0:06:35 > 0:06:39And one's got to adapt to modern circumstances.
0:06:44 > 0:06:46There's no doubt that this very special village
0:06:46 > 0:06:48owes its survival to tourism.
0:06:48 > 0:06:51But it's a living, breathing place, with a strong
0:06:51 > 0:06:55sense of community, that's determined to keep its traditions alive.
0:06:59 > 0:07:02Well, as I'll be finding out later on, there is still fishing
0:07:02 > 0:07:05here in Clovelly, but it's not on the scale that it used to be.
0:07:05 > 0:07:08Partly because of strict European quotas
0:07:08 > 0:07:10and what they're allowed to catch.
0:07:10 > 0:07:14Now, across the UK, there are fresh concerns about the impact that
0:07:14 > 0:07:17new restrictions on catchers could have on the industry
0:07:17 > 0:07:19in the year to come.
0:07:19 > 0:07:20Here's Tom.
0:07:30 > 0:07:34The seas around the United Kingdom provide an all-year-round harvest.
0:07:37 > 0:07:41Fishermen toil to gather the bounty that lies beneath the waves,
0:07:41 > 0:07:44but it's no longer a free-for-all.
0:07:47 > 0:07:49Because of fishing pressure,
0:07:49 > 0:07:52many species have come close to extinction.
0:07:52 > 0:07:57So, for more than 30 years, many types of fish have had quotas
0:07:57 > 0:08:01put upon them, determining how much people are allowed to catch.
0:08:07 > 0:08:10From sole to plaice, haddock to cod,
0:08:10 > 0:08:14there aren't many fish species that haven't been subject to quotas.
0:08:17 > 0:08:21One species that had escaped any EU-wide controls was
0:08:21 > 0:08:25wild-caught sea bass. But not any longer.
0:08:25 > 0:08:29In the space of two years, it's gone from being completely unrestricted
0:08:29 > 0:08:33to total - albeit temporary - bans on catching any at all.
0:08:34 > 0:08:36There's a good reason for that.
0:08:36 > 0:08:41In just five years, since 2010, the breeding population of
0:08:41 > 0:08:44wild sea bass in northern Europe has more than halved.
0:08:45 > 0:08:49And that's not just affecting commercial fishermen,
0:08:49 > 0:08:51but recreational anglers too.
0:08:54 > 0:08:59- Good morning, guys!- Good morning. - Good morning, Phil.
0:08:59 > 0:09:01Around one million people go sea angling
0:09:01 > 0:09:05each year in the United Kingdom, and sea bass is a favoured catch.
0:09:09 > 0:09:13Nigel Horsman is from the Bass Anglers Sportsfishing Society.
0:09:13 > 0:09:15He's seen a worrying decline in stocks.
0:09:21 > 0:09:24The commercial fishing industry have been catching
0:09:24 > 0:09:26more and more bass over the years.
0:09:26 > 0:09:30To the point where they're definitely being overfished.
0:09:30 > 0:09:33But it's a double whammy at the moment -
0:09:33 > 0:09:38in the five winters of 2008-2012, all had spells that were so cold,
0:09:38 > 0:09:41they actually killed off a lot of baby bass.
0:09:41 > 0:09:45So we've got a five-year gap where there are very few young bass
0:09:45 > 0:09:47to feed through into the adult stocks.
0:09:47 > 0:09:50And that combination is a perfect strong, if you like, on bass stocks.
0:09:53 > 0:09:56So what's been done to stop their extinction?
0:09:56 > 0:10:00Well, last year, emergency measures were brought in across the EU
0:10:00 > 0:10:04that restricted not only where wild sea bass could be caught,
0:10:04 > 0:10:09but also introduced a minimum size and a maximum catch.
0:10:09 > 0:10:12European ministers, though, felt more needed to be done.
0:10:12 > 0:10:16So, from January 1st this year, further restrictions came in
0:10:16 > 0:10:20and they affect everyone from commercial fishermen
0:10:20 > 0:10:23to recreational anglers right across the country.
0:10:25 > 0:10:28Recreational anglers catch a quarter of the sea bass
0:10:28 > 0:10:32caught in Northern Europe. For a full six months of this year,
0:10:32 > 0:10:36they will have to throw back every wild sea bass they catch.
0:10:36 > 0:10:39After that, it is only one fish each per day.
0:10:39 > 0:10:42That's angered anglers like Nigel.
0:10:43 > 0:10:46It's going to have, actually, a very bad impact on economic value
0:10:46 > 0:10:49and jobs, on the recreational sea angling industry,
0:10:49 > 0:10:54where anglers unable to keep even one bass to take home to eat
0:10:54 > 0:10:58after a day's fishing don't want to go fishing as much as they used to.
0:10:58 > 0:11:00We all need to play our part,
0:11:00 > 0:11:03but I think we need to think again about whether we've actually
0:11:03 > 0:11:08done this fairly and the negative impact on jobs and livelihoods.
0:11:08 > 0:11:12For Nigel, it's the commercial side of the industry that should be
0:11:12 > 0:11:14taking on the brunt of the new regulations.
0:11:16 > 0:11:19Commercial fishing boats catch three-quarters of wild sea bass
0:11:19 > 0:11:22and they are facing two types of ban.
0:11:22 > 0:11:26Those seen as more sustainable, such as rod and line fishermen,
0:11:26 > 0:11:30will have a two-month ban from February,
0:11:30 > 0:11:34then a 1.3 tonnes per month vessel catch limit.
0:11:34 > 0:11:37But most commercial fishing is done by trawlers
0:11:37 > 0:11:39and boats that use large nets.
0:11:39 > 0:11:41These will face a six-month ban,
0:11:41 > 0:11:45then a monthly catch limit of one tonne per vessel.
0:11:52 > 0:11:56It's 6am, and I've come to Brixham fish market to find out
0:11:56 > 0:12:00about the impact of sea bass restriction on commercial fishing.
0:12:01 > 0:12:03£8 on them big soles.
0:12:03 > 0:12:057.50 on them big soles.
0:12:05 > 0:12:08I've got 7... 7.10...
0:12:08 > 0:12:10More than £20 million worth of fish is landed
0:12:10 > 0:12:12and auctioned here every year.
0:12:12 > 0:12:14What about bass? Have we got any in today?
0:12:14 > 0:12:17It's a fairly light market for bass, but there are a few, we've got
0:12:17 > 0:12:19a few line-caught ones, a few trawl-caught ones...
0:12:19 > 0:12:21Paul Trebilcock is president
0:12:21 > 0:12:24of the National Federation of Fishermen's Organisations,
0:12:24 > 0:12:28which represents thousands of fishermen across the UK,
0:12:28 > 0:12:30including those on trawlers.
0:12:30 > 0:12:33We've got a fleet, a large fleet of relatively small boats
0:12:33 > 0:12:35and they are going to sea daily,
0:12:35 > 0:12:37catching a wide variety of species,
0:12:37 > 0:12:40but in amongst that mixed fishery is bass,
0:12:40 > 0:12:44and that bass is one of the more expensive or higher value species,
0:12:44 > 0:12:46and that's important to these guys.
0:12:46 > 0:12:50You start taking the bass, the high-value species out of the gross
0:12:50 > 0:12:53value of that boat, the business starts to become less viable.
0:12:53 > 0:12:55Crews start to get less wages.
0:12:55 > 0:12:58So, there is a real impact on these inshore fishermen.
0:12:59 > 0:13:02Do you accept the number of bass is dropping
0:13:02 > 0:13:03and they need to be protected?
0:13:03 > 0:13:06There is no doubt there needs to be sensible
0:13:06 > 0:13:08management of the bass fishery across Europe.
0:13:08 > 0:13:10But you seem to be saying, sensible management,
0:13:10 > 0:13:13we need restrictions, but not with us, with somebody else.
0:13:13 > 0:13:15No, I don't think that's fair, because already,
0:13:15 > 0:13:19fishermen themselves have taken on the larger minimum landing sites,
0:13:19 > 0:13:22so, bass, below 42 centimetres, they are all going back in the sea.
0:13:22 > 0:13:25There are monthly catch limits which allow for this by-catch,
0:13:25 > 0:13:29so I think there are fishermen who have taken on a lot of positive
0:13:29 > 0:13:31and proactive measures for the management of bass,
0:13:31 > 0:13:33but this one is just a step too far.
0:13:34 > 0:13:39There is no doubt that the restrictions on catching
0:13:39 > 0:13:42sea bass will have a significant impact on the livelihoods of many
0:13:42 > 0:13:46British fishermen, as well as the angling industry.
0:13:48 > 0:13:51But despite that, there are those who believe the limited ban
0:13:51 > 0:13:55on catching bass like this doesn't go far enough
0:13:55 > 0:13:58and that EU policy is completely flawed.
0:13:58 > 0:14:01I'll be finding out why later on.
0:14:10 > 0:14:14'Good morning. Here is the shipping forecast issued by the Met Office
0:14:14 > 0:14:17'on behalf of the Maritime and Coastguard Agency.
0:14:17 > 0:14:21'Sole, Lundy, Fastnet, Irish Sea, Shannon,
0:14:21 > 0:14:26'west or southwest, five to seven, decreasing four at times,
0:14:26 > 0:14:29'showers, good, occasionally moderate.'
0:14:29 > 0:14:34The rugged, brutal coastline around our shores is picturesque,
0:14:34 > 0:14:38but seas like these here in Devon can be treacherous,
0:14:38 > 0:14:42sparking thousands of calls every year to the coastguard.
0:14:42 > 0:14:46For those of us who live, work or holiday by the coast,
0:14:46 > 0:14:50the Royal National Lifeboat Institution, the RNLI,
0:14:50 > 0:14:54is the vital fourth emergency service.
0:14:54 > 0:14:58Founded as a charity by Sir William Hillary in 1824,
0:14:58 > 0:15:02the RNLI was originally called the National Institution
0:15:02 > 0:15:05for the Preservation of Life from Shipwrecks.
0:15:05 > 0:15:08While the boats and equipment have changed considerably
0:15:08 > 0:15:10over the years, one thing remains the same -
0:15:10 > 0:15:14our lifeboats are crewed almost entirely by volunteers.
0:15:16 > 0:15:19Now, one man is honouring this band of volunteers
0:15:19 > 0:15:24by photographing all crew and every single lifeboat station
0:15:24 > 0:15:27in the country - 237 of them!
0:15:29 > 0:15:34This five-year project brings together Jack Lowe's two passions -
0:15:34 > 0:15:36photography and the RNLI.
0:15:36 > 0:15:40A year into the project and Jack's photographed the lifeboat crews
0:15:40 > 0:15:43of North Devon, travelling with his assistant Duncan
0:15:43 > 0:15:47in their converted ambulance-cum-mobile darkroom.
0:15:48 > 0:15:51- Wow! Gentlemen, hello! - Hello.- Ah, wow!
0:15:51 > 0:15:53Jack, this is not quite what I was expecting.
0:15:53 > 0:15:55How old is this technology?
0:15:55 > 0:15:58Er, well, the camera is Edwardian - 1905 -
0:15:58 > 0:16:01and the process that I use is Victorian. It dates from the 1850s.
0:16:01 > 0:16:05Good gracious. Why this, rather than digital?
0:16:05 > 0:16:07Well, I really enjoy making things again.
0:16:07 > 0:16:10After working so long in the digital industry,
0:16:10 > 0:16:13I'm enjoying making glass plates, things that people can refer to
0:16:13 > 0:16:15and look at for hundreds of years to come.
0:16:15 > 0:16:18What would you get from a photograph produced this way,
0:16:18 > 0:16:19compared to one produced digitally?
0:16:19 > 0:16:21They have a beautiful depth to them
0:16:21 > 0:16:24and, also, they're still, even after 160 years,
0:16:24 > 0:16:27- the highest resolution photographs ever invented.- Wow.
0:16:27 > 0:16:31Where did this love of lifeboats, specifically - where did that come from?
0:16:31 > 0:16:33So, about eight or nine years old, um,
0:16:33 > 0:16:36my grandmother gave me my first camera, which was an old Instamatic.
0:16:36 > 0:16:41My dad took me to one of the shipyards,
0:16:41 > 0:16:44where they made at the time a particular kind of lifeboat
0:16:44 > 0:16:46and, for me, that was it sparked.
0:16:46 > 0:16:48- Can you take a photo now? - Yes, of course.
0:16:48 > 0:16:51Once the photograph is composed through the glass screen now,
0:16:51 > 0:16:55- I swap that with the plate that's waiting here.- Mm-hm.
0:16:56 > 0:16:58And that goes on to the back of the camera.
0:16:58 > 0:17:02So that's now holding a wet piece of glass with the chemicals.
0:17:02 > 0:17:05I pull out the dark slide, to reveal the glass plate there,
0:17:05 > 0:17:09- and the lens cap is my shutter.- OK. - So, once I'm happy with the scene,
0:17:09 > 0:17:12and that everything's as it should be,
0:17:12 > 0:17:13I release the lens cap...
0:17:15 > 0:17:16..and count for a few seconds.
0:17:18 > 0:17:22- It goes back on the lens...- Nice. - ..the dark slide goes back in...
0:17:25 > 0:17:28..and then, remove the glass plate holder from the back.
0:17:28 > 0:17:30- Can we see it now? Of course, we can't, can we?- No, no.
0:17:30 > 0:17:32It needs to be processed in the darkroom.
0:17:32 > 0:17:34It's a real anticipation, isn't it, waiting to see it?
0:17:34 > 0:17:37- Yes, really magical every time. It's amazing.- Fantastic.
0:17:37 > 0:17:40- All right, I look forward to it. - OK, then.- See you in a bit.- Bye.
0:17:43 > 0:17:47Jack's photographs of the Clovelly crew are some of his most prized.
0:17:50 > 0:17:53Including this one - The Women Of Clovelly -
0:17:53 > 0:17:57just a handful of the 533 RNLI women in the UK.
0:18:00 > 0:18:04Martel Fursdon is the lifeboat operations manager.
0:18:05 > 0:18:09- What's it like being photographed by Jack?- It was an incredible day.
0:18:09 > 0:18:12The weather, the waiting around, nothing seemed to matter.
0:18:12 > 0:18:14We knew we were going to be part of something special.
0:18:14 > 0:18:16It's a beautiful photo as well.
0:18:16 > 0:18:18- Yeah.- It really captures that moment so nicely.
0:18:18 > 0:18:19And to look at it and think...
0:18:19 > 0:18:22It looks like something that's part of history.
0:18:22 > 0:18:25What's it like, then, when a pager goes off?
0:18:25 > 0:18:27It's not panic, but it's similar -
0:18:27 > 0:18:30that moment of adrenaline surge and, "OK, what is it?"
0:18:30 > 0:18:32For me, it's making a phone call to the coastguard,
0:18:32 > 0:18:34to find out what it is that they want from us.
0:18:34 > 0:18:39And then, we're into the scramble of getting the boat ready and...
0:18:39 > 0:18:40crew flying through the village,
0:18:40 > 0:18:44clothes are coming off as they come through the door and into the suits
0:18:44 > 0:18:47and, whilst the crew are getting ready, then the boat's being moved.
0:18:47 > 0:18:50It's a well-oiled machine. It's something else to watch, really.
0:18:50 > 0:18:52- Yeah, really slick. - And it only takes minutes -
0:18:52 > 0:18:55from when the crew alert's gone off, it's maybe seven minutes
0:18:55 > 0:18:57till we actually get the boat in the water.
0:18:57 > 0:18:59- It's cool.- Yeah, incredibly quick.
0:19:00 > 0:19:02'Crew member Luke Gist
0:19:02 > 0:19:05'is running some routine checks on the lifeboat.'
0:19:05 > 0:19:07So, you're one of the helmsmen here, are you?
0:19:07 > 0:19:11Yeah, I'm a trainee helm, so I'm just going through all my training
0:19:11 > 0:19:15and stuff now - hopefully should be signed off by the end of the month.
0:19:15 > 0:19:18What was it that made you decide to volunteer in the first place?
0:19:18 > 0:19:22All my family's done it at some point. My dad was on the lifeboat.
0:19:22 > 0:19:25Two of my uncles were senior helms here at Clovelly. One of my uncles
0:19:25 > 0:19:28was actually lost in a fishing accident, just round the coast.
0:19:28 > 0:19:32Um, so - I don't know - maybe repaying a debt, if you like,
0:19:32 > 0:19:35and I get to drive a really nice boat and not put fuel in it, so...
0:19:35 > 0:19:37- SHE LAUGHS - ..that's always a bonus.
0:19:37 > 0:19:40It's a win-win. That's good.
0:19:40 > 0:19:43- Here's Jack. Oh, the photo!- Yes.
0:19:43 > 0:19:46- Hey, let's see.- Wow. - ELLIE GASPS
0:19:46 > 0:19:50- It is holographic!- Yeah.- It's almost like you're in the depth of it!
0:19:50 > 0:19:52That's a real cracker. An real piece of history too.
0:19:52 > 0:19:56It sort of lights up the area and, as you go around the coast doing
0:19:56 > 0:19:59all these stations, you're lighting the whole coastline. It's beautiful.
0:19:59 > 0:20:04'It's another striking image, and, as Jack continues his project,
0:20:04 > 0:20:07'we can look forward to many more photographs
0:20:07 > 0:20:11'detailing and honouring the work of our lifeboat crews.'
0:20:15 > 0:20:17MATT: Now, time to forget the cold
0:20:17 > 0:20:20and enjoy the warmth of last summer all over again.
0:20:20 > 0:20:25That's when we asked some well-known faces, from athletes to comedians...
0:20:25 > 0:20:28Ooh, it's quite refreshing after a while.
0:20:28 > 0:20:30..actors...
0:20:30 > 0:20:32to chefs...
0:20:32 > 0:20:34Bon appetit.
0:20:34 > 0:20:38..what part of our magnificent countryside was special to them.
0:20:42 > 0:20:44With 22 medals to her name,
0:20:44 > 0:20:49Dame Sarah Storey is one of Britain's most decorated Paralympians.
0:20:49 > 0:20:53And the edge of the Peak District is not only her training ground,
0:20:53 > 0:20:55but it's also where she calls home.
0:21:03 > 0:21:06- COMMENTATOR:- 'Now... the countdown is on.
0:21:06 > 0:21:09- 'And she is underway!' - CHEERING
0:21:12 > 0:21:15This area as a training ground is absolutely superb.
0:21:15 > 0:21:19'She's the big favourite here! She's the defending champion.'
0:21:20 > 0:21:23Being in this environment just makes you super fit
0:21:23 > 0:21:25and that definitely tells on race day.
0:21:26 > 0:21:29'Sarah Storey is absolutely flying here!'
0:21:31 > 0:21:34Ultimately, preparation is everything.
0:21:34 > 0:21:36These were the days where I put that extra mileage in
0:21:36 > 0:21:39that really helped me to achieve what I've done today.
0:21:39 > 0:21:40CHEERING
0:21:40 > 0:21:45'It's a gold medal for Sarah Storey! And everybody
0:21:45 > 0:21:47'up on their feet!'
0:21:55 > 0:21:59I live in Disley. I've lived here since I was a very small child.
0:21:59 > 0:22:01- CHILD GIGGLES - Ticklish?
0:22:01 > 0:22:04'Disley's on the west and north-west edge of the Peak District,
0:22:04 > 0:22:08'right near Lyme Park, which is an incredible spot as well.'
0:22:08 > 0:22:10SARAH AND HER DAUGHTER LAUGH AND GIGGLE
0:22:11 > 0:22:13We're on the top of Cage Hill now.
0:22:13 > 0:22:17This is the folly I could see from my bedroom window as a child.
0:22:17 > 0:22:19And we can literally view everything,
0:22:19 > 0:22:23right the way across the Welsh hills, to Runcorn, up towards
0:22:23 > 0:22:28the back of Manchester, with Bolton, and then right over the Pennines.
0:22:28 > 0:22:31You can just see everything from up here. It's amazing.
0:22:36 > 0:22:37'I remember all the great things
0:22:37 > 0:22:39'I did with my parents as I was growing up.
0:22:39 > 0:22:43'We moved here when I was just 18 months old, so going into Lyme Park
0:22:43 > 0:22:46'and being able to climb on the adventure playground
0:22:46 > 0:22:49'and scaring my mum by going up too high on the climbing frames.
0:22:53 > 0:22:55'Yeah, it's fantastic now, with my daughter and my husband,
0:22:55 > 0:22:58'to be able to rediscover this area through the eyes of a toddler.'
0:23:00 > 0:23:03- DUCKS QUACK - Whee!- Whee!
0:23:06 > 0:23:10Feeding the ducks is always a... is always a favourite activity
0:23:10 > 0:23:12- and there's never enough bread. - HE LAUGHS
0:23:12 > 0:23:15You couldn't wish for a better place to grow up
0:23:15 > 0:23:17and I hope she sits here when she's the same age as I am
0:23:17 > 0:23:20and is able to appreciate it as much as I appreciate it myself.
0:23:20 > 0:23:23More, Daddy, more.
0:23:23 > 0:23:26- More!- More?- More!- More bread?
0:23:40 > 0:23:43This area as a training ground is absolutely superb.
0:23:43 > 0:23:45You've got a little bit of everything.
0:23:45 > 0:23:47You can go across to the flattish roads,
0:23:47 > 0:23:50you've got rolling countryside, then you've got the steeper climbs,
0:23:50 > 0:23:53the steeper descents, the gradual climbs, the twisty descents,
0:23:53 > 0:23:56everything that you might need to be a great cyclist.
0:23:56 > 0:23:59And when you get to a major championships, being able to train
0:23:59 > 0:24:01in those conditions means that you're just ready for anything.
0:24:06 > 0:24:09My next goal is going to be Rio in 2016.
0:24:09 > 0:24:13It's going to be amazing to be able to prepare in this environment.
0:24:16 > 0:24:19The Goyt Valley Loop, for me, is a staple part of my training,
0:24:19 > 0:24:22especially in the spring through to the autumn months.
0:24:22 > 0:24:24It's got around about 1,000m of climbing
0:24:24 > 0:24:27in just around about an hour and a half.
0:24:27 > 0:24:30It's got a long, gradual climb up Long Hill.
0:24:32 > 0:24:34Er, then you drop quite quickly into the Goyt Valley
0:24:34 > 0:24:36and then there's a steep climb out.
0:24:38 > 0:24:41And I'll be using this route a huge amount in that time, because
0:24:41 > 0:24:44the hills of the road race will need some good strong climbing legs
0:24:44 > 0:24:47and you don't get much better climbs than the ones I've got round here.
0:24:52 > 0:24:56We're at the top of Pym Chair, which is probably the highest point
0:24:56 > 0:24:58on the ride and definitely the place you can see the most.
0:25:01 > 0:25:04It does give you that vantage point of being able to survey
0:25:04 > 0:25:06the place that you call home.
0:25:09 > 0:25:12The views up here are absolutely incredible.
0:25:12 > 0:25:13They change all the time.
0:25:16 > 0:25:18You can come up here in the morning and the afternoon
0:25:18 > 0:25:22and the evening of the same day and the view will be quite different.
0:25:24 > 0:25:27You get the ability to see all the different weather rolling in,
0:25:27 > 0:25:31the hillsides look different colours depending on the sunlight.
0:25:32 > 0:25:34No two days are ever the same
0:25:34 > 0:25:37and I love the fact that it constantly changes.
0:25:40 > 0:25:43So many people come up here just to contemplate the world
0:25:43 > 0:25:45and it really is a beautiful spot.
0:25:48 > 0:25:51'Having this landscape as an environment in which to train,
0:25:51 > 0:25:55'in which to live, in which to be as a family, is a real blessing.'
0:25:57 > 0:25:59LAUGHTER
0:25:59 > 0:26:02'I've got everything I need right on my doorstep.'
0:26:10 > 0:26:13For me, hopefully, I'll be able to attribute the landscape here
0:26:13 > 0:26:17and the roads that I use every single day as my path to gold.
0:26:26 > 0:26:31Tom has been on the south coast exploring the latest EU restrictions
0:26:31 > 0:26:34on fishing sea bass in the waters around the UK.
0:26:34 > 0:26:37But do they go far enough to protect the species?
0:26:45 > 0:26:49Wild sea bass - one of our most popular fish.
0:26:50 > 0:26:55Until recently, catching it was free from any EU-wide restriction,
0:26:55 > 0:26:59but this year, temporary bans and strict catch limits will affect all
0:26:59 > 0:27:04kinds of fishermen, both commercial and those who fish for pleasure.
0:27:07 > 0:27:12The arguments over who should take the bulk of the restrictions will
0:27:12 > 0:27:16rumble on, although everyone accepts that something needs to be done.
0:27:16 > 0:27:21But for some, the new rules are not nearly tough enough.
0:27:25 > 0:27:28'Bernadette Clarke is from the Marine Conservation Society,
0:27:28 > 0:27:31'which campaigns for sustainable fishing.'
0:27:33 > 0:27:36So what do you think about the quality of the restrictions
0:27:36 > 0:27:37that the EU have brought in?
0:27:37 > 0:27:40We think these measures, whilst they're welcome, er,
0:27:40 > 0:27:45are too little, too late. The numbers don't really stack up.
0:27:45 > 0:27:48The scientific advice is for landings, for both sectors -
0:27:48 > 0:27:53recreational and commercial - of no more than 541 tonnes.
0:27:55 > 0:27:56'This is the figure
0:27:56 > 0:28:00'the International Council for the Exploration of the Sea
0:28:00 > 0:28:04'told the European Commission was the maximum sustainable yield
0:28:04 > 0:28:08'for sea bass in Northern Europe in 2016.
0:28:08 > 0:28:12'But the Marine Conservation Society thinks the new rules could allow
0:28:12 > 0:28:15'more than three times that to be caught,
0:28:15 > 0:28:17'leading to an even more dangerous decline.'
0:28:18 > 0:28:21What do you fear that might mean for the sea bass?
0:28:21 > 0:28:26Well, the stock inevitably will continue to decline and, er,
0:28:26 > 0:28:29we'll be looking at a moratorium being recommended.
0:28:29 > 0:28:32It's, er, about money and politics,
0:28:32 > 0:28:36not primarily conservation, as it should be.
0:28:40 > 0:28:43'So, have the latest European restrictions actually been
0:28:43 > 0:28:47'watered down, despite scientific advice warning that drastic measures
0:28:47 > 0:28:51'needed to be taken now, before it's too late?'
0:28:56 > 0:28:59Brussels - the centre of European policy-making
0:28:59 > 0:29:02and home to the Council of the European Union.
0:29:04 > 0:29:07Just last month, ministers from across Europe met here
0:29:07 > 0:29:11to decide fish quotas for the next 12 months.
0:29:11 > 0:29:14The future of thousands of fishermen
0:29:14 > 0:29:18was decided in two days of debate and discussion.
0:29:21 > 0:29:24Place Sainte-Catherine, in the heart of the city.
0:29:24 > 0:29:29For 500 years, fish and seafood has been traded, sold and eaten here.
0:29:31 > 0:29:35'So, what better place to meet the man responsible for overseeing
0:29:35 > 0:29:37'all fishing policy for the EU -
0:29:37 > 0:29:39'Karmenu Vella, the European Commissioner
0:29:39 > 0:29:43'for Environment, Maritime Affairs and Fisheries?'
0:29:46 > 0:29:49How confident, or sure, are you that the sea bass
0:29:49 > 0:29:53will survive and thrive as a species?
0:29:54 > 0:29:58Sure as in 100% sure and giving guarantees, I cannot do that,
0:29:58 > 0:30:03but we are... I'm very positive that we will achieve the intended result.
0:30:03 > 0:30:08The scientists recommended an 80% cut down to, I think,
0:30:08 > 0:30:11- around 541 tonnes in the northern sector.- That's right, yes.
0:30:11 > 0:30:14And yet, what's been allowed is much more than that.
0:30:14 > 0:30:16Yes, I can explain this.
0:30:16 > 0:30:20The scientists always recommend an amount.
0:30:20 > 0:30:23However, we do recognise that this might create
0:30:23 > 0:30:28some social and economic hardship on some fishermen and member states.
0:30:28 > 0:30:33'So, have European ministers put the fishermen before the fish?'
0:30:33 > 0:30:37It sounds to me like you've given in to the fishing pressure groups?
0:30:37 > 0:30:40No, no, no. The idea is to get...is to get there.
0:30:40 > 0:30:46You either act and, in the process, you might be killing...
0:30:46 > 0:30:49- not killing the fish, but killing the fishermen.- Yeah.
0:30:49 > 0:30:54- Or, if you use gradualism, you will save both.- Yeah.
0:30:54 > 0:30:56We've spoken to some fishermen, who say that
0:30:56 > 0:30:59the restrictions you have brought in, you know, are very tough.
0:30:59 > 0:31:04Um, well, I admit, I won't say they are the easiest of measures,
0:31:04 > 0:31:08but it's in the best interest, after all, of the fishermen themselves.
0:31:08 > 0:31:14Um, what we want and what we... what we are after is the long-term
0:31:14 > 0:31:19sustainability of the stock, not only for the commercial fishermen,
0:31:19 > 0:31:23but it's a good stock for the recreational fishermen as well.
0:31:28 > 0:31:32The story of sea bass has a familiar ring.
0:31:32 > 0:31:35Abundant stocks and no regulation.
0:31:35 > 0:31:37Overfishing and a slow response.
0:31:37 > 0:31:40Emergency measures and an angry reaction.
0:31:40 > 0:31:44We'll soon discover if the current plan delivers a happy ending
0:31:44 > 0:31:48for the sea bass, and the livelihoods that depend on them.
0:31:57 > 0:32:01Now, there aren't many places as untouched by the hands of time
0:32:01 > 0:32:03as Clovelly in North Devon.
0:32:07 > 0:32:09When you walk down these cobbled streets,
0:32:09 > 0:32:11it's like stepping back in time
0:32:11 > 0:32:13and these characterful fishermen's cottages
0:32:13 > 0:32:15seem to have changed very little over the years
0:32:15 > 0:32:18and, really, that is what brings all of the tourists here.
0:32:18 > 0:32:21Last year, there was over 150,000 of them.
0:32:21 > 0:32:25But this place is not a museum, it's a working village.
0:32:25 > 0:32:28And, when the tourists go, the builders can move in.
0:32:30 > 0:32:35The Rous family, who own the estate, manage 80 properties.
0:32:35 > 0:32:38Their biggest challenge is to conserve their character
0:32:38 > 0:32:41whilst making them fit for 21st-century living.
0:32:45 > 0:32:49Now, so many people come here to take photos of these beautiful cottages.
0:32:49 > 0:32:53But not many visitors get to see what goes on on the inside.
0:32:53 > 0:32:58That is until today. But apparently, this one needs quite a bit of work.
0:32:58 > 0:33:01'In fact, it's about to undergo a major renovation
0:33:01 > 0:33:03'into a four-bedroomed house over three storeys,
0:33:03 > 0:33:07'and Luke McAdam is the architect leading the project.'
0:33:07 > 0:33:10So this one room that we're standing in here now, this would've
0:33:10 > 0:33:13originally been the whole of the downstairs of this one cottage?
0:33:13 > 0:33:17- Absolutely right, yeah. It would've been one room per floor.- I see.
0:33:17 > 0:33:19So, kitchen, sitting area,
0:33:19 > 0:33:21everything taken place in a room like this.
0:33:21 > 0:33:23So what's the plan, then? How are you going to keep
0:33:23 > 0:33:26all this wonderful character? What's the idea with this?
0:33:26 > 0:33:29- Well, that's the challenge.- Yeah. - We've got to somehow balance
0:33:29 > 0:33:32the constraints of the fact that the building is listed,
0:33:32 > 0:33:36- and all the conservation issues that that brings with it...- Yeah.
0:33:36 > 0:33:39..with the need to allow the building to be adapted
0:33:39 > 0:33:41to suit a modern lifestyle.
0:33:41 > 0:33:43Come this way.
0:33:43 > 0:33:45- Oh, right.- So... - Oh, are we outside now, then?
0:33:45 > 0:33:48- It's sort of an inside-outside space.- OK.
0:33:48 > 0:33:51- You can see the rear of the retaining wall here.- Yeah.
0:33:51 > 0:33:54And then, through here, we think this could've been
0:33:54 > 0:33:58maybe a smoke store, or something like that, but this will become
0:33:58 > 0:34:02- a very useful utility room connected through the kitchen.- I see, I see.
0:34:02 > 0:34:07Well, let's have a look at what would have been next door's downstairs.
0:34:07 > 0:34:10In the converted state, this was the living room for a larger house,
0:34:10 > 0:34:12so they've converted what was the original kitchen range
0:34:12 > 0:34:15- into a smaller fire.- I see. But I guess the challenge you've got here
0:34:15 > 0:34:20- is that you can't extend this, can you, at all?- Exactly right.
0:34:20 > 0:34:23- In the whole village, really, we're sort of landlocked.- Mm-hm.
0:34:23 > 0:34:26So the only opportunities architecturally to modify and adapt
0:34:26 > 0:34:30the properties are within the constraints of the existing size.
0:34:30 > 0:34:32And time is of the essence, cos you've gotta get it done
0:34:32 > 0:34:33before the tourists turn up.
0:34:33 > 0:34:35One of the challenges of working in Clovelly...
0:34:35 > 0:34:38- Yeah.- ..as you've probably seen walking around, is we need
0:34:38 > 0:34:41- to time the works to minimise the disruption on tourists...- Yeah.
0:34:41 > 0:34:44..but also not in the middle of winter, when it's quite difficult.
0:34:44 > 0:34:47Well, the question is, have you got yourself a new sledge?
0:34:47 > 0:34:49LAUGHTER Cos you're going to...
0:34:49 > 0:34:52You're going to need a big one for this!
0:34:52 > 0:34:54There's a lot of work to be done.
0:35:02 > 0:35:05- ELLIE:- Now, farming and the weather go hand in hand,
0:35:05 > 0:35:08but in the winter months, it's easy to forget about
0:35:08 > 0:35:12those warm summer days, when the conditions are perfect for growing.
0:35:17 > 0:35:22But as Adam's about to discover, even in the depths of winter,
0:35:22 > 0:35:24there's a way fruit and veg can flourish.
0:35:28 > 0:35:32- ADAM:- We're used to having fresh fruit and veg all year round.
0:35:32 > 0:35:33But at this time of year,
0:35:33 > 0:35:36a good deal of what we buy in the shops is imported.
0:35:36 > 0:35:40So I've come to Bristol to see if there's a solution to this issue.
0:35:40 > 0:35:43The challenge is to produce more of our own food.
0:35:43 > 0:35:46That way, we can cut down on food miles,
0:35:46 > 0:35:48become less reliant on imports,
0:35:48 > 0:35:50but there is a finite amount of land,
0:35:50 > 0:35:53so how can we produce more food?
0:35:53 > 0:35:55Perhaps the answer's in science.
0:35:57 > 0:35:58'I've come to Bristol University,
0:35:58 > 0:36:01'where new technology is paving the way towards
0:36:01 > 0:36:05'a cost-effective method of growing plants throughout the seasons.
0:36:05 > 0:36:08'As horticulturalist Tom Pitman has been discovering.'
0:36:08 > 0:36:10- Hello, Adam. - Hi, great to meet you.- And you.
0:36:10 > 0:36:14- This is pretty impressive. Tell me all about it.- Well, we're up on
0:36:14 > 0:36:17the fifth floor of the new Life Sciences building here in Bristol.
0:36:17 > 0:36:20And you're producing plants all year round? I mean, here we are,
0:36:20 > 0:36:23it's the middle of winter, we've got maize with lovely green leaves.
0:36:23 > 0:36:28Yeah, we can grow anything, any time, anywhere, throughout the year.
0:36:28 > 0:36:30And amongst all the technology up here,
0:36:30 > 0:36:33I understand one of the very special things is the lighting.
0:36:33 > 0:36:35Yeah, these are LED lighting.
0:36:35 > 0:36:39When we first moved in a couple of years ago, we had, um,
0:36:39 > 0:36:43sodium lamps, which are the equivalent of a street lamp, really.
0:36:43 > 0:36:46But they were, at the time, the norm for horticultural lighting.
0:36:46 > 0:36:50- So, why did you go for LED, then? - Two reasons.
0:36:50 > 0:36:54LEDs grew plants under them just as well as sodiums,
0:36:54 > 0:36:57but the main thing was the energy saving,
0:36:57 > 0:37:00where we quartered our electricity bill
0:37:00 > 0:37:04from something like about £16,000 a year down to about four.
0:37:04 > 0:37:06- That's significant, isn't it? - It is, yes.
0:37:08 > 0:37:13'So, financially, it makes sense. But this is not the only advantage.
0:37:13 > 0:37:16'New LED technology is a game changer for growers,
0:37:16 > 0:37:20'and can offer so much more than the tradition sodium lighting.
0:37:20 > 0:37:24'It's allowing scientists to experiment in new ingenious ways.
0:37:26 > 0:37:28'Steve Edwards has been developing the technology
0:37:28 > 0:37:30'and is the brains behind this system.'
0:37:30 > 0:37:32- Hi, Steve.- Hi, Adam.
0:37:32 > 0:37:35These look great, but I wasn't expecting this colour.
0:37:35 > 0:37:38No, it's an unusual colour, isn't it?
0:37:38 > 0:37:41As you can see, we've got green, amber, red, blue.
0:37:41 > 0:37:44It sort of takes a little bit of getting used to, but after a while,
0:37:44 > 0:37:47you know, it's not too bad. The plants love it, of course.
0:37:47 > 0:37:49So what are the advantages of LED, then?
0:37:49 > 0:37:52Well, the advantages of LED over conventional systems
0:37:52 > 0:37:54is that we can actually target specific wavelengths of light.
0:37:54 > 0:37:58So, a conventional light would give you a very broad set of wavelengths,
0:37:58 > 0:38:01whereas, with LED, we can actually give the plant
0:38:01 > 0:38:03exactly what it needs, in terms of the right colours.
0:38:03 > 0:38:07- Can you increase yields and those sorts of things?- We can do.
0:38:07 > 0:38:09In the commercial world, what we're finding is
0:38:09 > 0:38:12we can increase yield across a whole year, so, rather than just
0:38:12 > 0:38:16growing from, say, March to October, which is normal with sunlight,
0:38:16 > 0:38:19what we can find is we can actually grow the whole year.
0:38:19 > 0:38:22And, with an increased yield, presumably, with a growing
0:38:22 > 0:38:25world population we're all told about, we may be able to feed them?
0:38:25 > 0:38:29As the urban expansion eats into more and more land, there's
0:38:29 > 0:38:33less and less land for farming and we're at the mercy of the weather.
0:38:33 > 0:38:36We've had a run of really heavy rain just recently in the UK,
0:38:36 > 0:38:39then we have issues with natural sunlight conditions.
0:38:39 > 0:38:40With LED technology,
0:38:40 > 0:38:43the hope is that we can build facilities where we can actually
0:38:43 > 0:38:47grow the crops we need to grow in a more of a controlled environment.
0:38:47 > 0:38:50And, for the environment and food miles, it saves us importing food,
0:38:50 > 0:38:52- if we can grow more here. - It certainly does.
0:38:52 > 0:38:56Yeah, the more we can reduce how far we transfer food,
0:38:56 > 0:38:59from where it's grown to where it's consumed, the better for the planet.
0:38:59 > 0:39:03For example, we can actually look at growing urban farms underneath
0:39:03 > 0:39:08a supermarket and just ship the crops upstairs to the supermarket.
0:39:08 > 0:39:12Some supermarkets are actually having live growing walls within
0:39:12 > 0:39:15their supermarkets themselves - the freshest herbs you can buy.
0:39:15 > 0:39:16- Extraordinary, isn't it? - Very much so.
0:39:19 > 0:39:21'So, with a limited amount of land,
0:39:21 > 0:39:25'and the need to produce more food, could this be the answer?
0:39:25 > 0:39:29'Can it really work on a commercial scale? To find out, I'm meeting
0:39:29 > 0:39:33'tomato grower Roly Holt in Worcestershire.' Hi, Roly.
0:39:33 > 0:39:35- Adam, hi, good to see you. - Good to see you.
0:39:35 > 0:39:38This is extraordinary! And you're harvesting tomatoes in the winter!
0:39:38 > 0:39:42- It doesn't seem right!- No, after 35 years of conventional crops,
0:39:42 > 0:39:44we took the plunge, invested in this set-up,
0:39:44 > 0:39:46which enables us to grow all year round.
0:39:46 > 0:39:48- And it's all about the lights? - Absolutely.
0:39:48 > 0:39:50Without the light, the crop wouldn't grow.
0:39:50 > 0:39:52We've got a mixture of high-pressure sodium lamps -
0:39:52 > 0:39:53these ones up the top here.
0:39:53 > 0:39:57- High-pressure sodium lamps produce some heat.- That's all a plant needs.
0:39:57 > 0:39:59- I can feel the heat coming from the lamps.- Yeah.
0:39:59 > 0:40:02And a mixture of LED interlighting between the canopy.
0:40:02 > 0:40:05- And that makes the difference? - Absolutely. It gives us... It gives
0:40:05 > 0:40:08the plant enough light to grow in the darkest months of the year.
0:40:08 > 0:40:12They look amazing, don't they, like some sort of crazy tomato disco?
0:40:12 > 0:40:14Yes, yeah, that's it, it is.
0:40:14 > 0:40:17And with the lighting, does it taste any different to a summer fruit?
0:40:17 > 0:40:20That's our aim and with this LED lighting,
0:40:20 > 0:40:24we've got the right spectrum to target the maximum growth
0:40:24 > 0:40:28and we're finding we're getting very similar quality and tasting fruit.
0:40:28 > 0:40:32- Can I pick one?- Yeah, help yourself.
0:40:32 > 0:40:33- Lovely, shiny-looking tomato.- Yeah.
0:40:35 > 0:40:37Mmm!
0:40:37 > 0:40:39- Delicious. It's really sweet. - Really sweet, yeah.
0:40:39 > 0:40:41Lovely, so can we take a closer look at the lights?
0:40:41 > 0:40:43Mm, up there we got a hydraulic trolley,
0:40:43 > 0:40:46- which can take you up to the top. - All right, let's have a look.- OK.
0:40:57 > 0:40:58Goodness me!
0:40:59 > 0:41:03- Different world up here. - It really is. What an amazing view.
0:41:07 > 0:41:09So this is where the flowers are?
0:41:09 > 0:41:11That's right, yeah, this is all the new flower growth here.
0:41:11 > 0:41:15Within a few days, you'll start to see little tomatoes forming.
0:41:15 > 0:41:16Oh, yeah, OK.
0:41:16 > 0:41:19And then a week later, you'll see more mature tomatoes forming.
0:41:19 > 0:41:21- What's pollinating the flowers? - Bumblebees.
0:41:21 > 0:41:25- You've got bumblebees in here?- Yeah, we've got an army of bees in here.
0:41:25 > 0:41:28- It's wonderful, isn't it? - Yeah, it does all the work for us.
0:41:28 > 0:41:32You can really see the LED light shining through the crop, can't you?
0:41:32 > 0:41:34And you're using a combination of colours.
0:41:34 > 0:41:37Yeah, we're using a sequence of four red and one blue.
0:41:37 > 0:41:40The red is to improve flower development
0:41:40 > 0:41:44and the blue is for leaf development.
0:41:44 > 0:41:46- Can we move along a bit?- Yeah, OK.
0:41:46 > 0:41:47This is quite exciting.
0:41:49 > 0:41:52It's all very well not having the air miles by producing
0:41:52 > 0:41:55the food here in the UK, but you are using a lot of energy, aren't you?
0:41:55 > 0:41:57How do you argue against that?
0:41:57 > 0:42:01Well, on site, we have a power plant producing heat,
0:42:01 > 0:42:06electricity and CO2, so we're not relying on buying electricity
0:42:06 > 0:42:10and also, together with the LED, we're already being quite efficient
0:42:10 > 0:42:13on energy, so we're definitely heading in the right direction.
0:42:13 > 0:42:17And what about being self-sufficient in tomatoes in the UK, then,
0:42:17 > 0:42:18- how far off are we?- We're way off.
0:42:18 > 0:42:22- Yeah, we're only producing 25% of what we eat in the UK.- Goodness me.
0:42:22 > 0:42:25- Lots of room for growth.- There's a massive, massive scope for growth.
0:42:25 > 0:42:27And are we likely to see these LED lights
0:42:27 > 0:42:28being used across other fruit and veg?
0:42:28 > 0:42:32I think there's a massive application for soft fruits,
0:42:32 > 0:42:35for herbs, other protected crops.
0:42:35 > 0:42:38There is a huge scope for other crops to use it.
0:42:38 > 0:42:40- Very exciting times ahead. - I think it is, yeah.
0:42:40 > 0:42:41Thank you for showing me around.
0:42:41 > 0:42:44- It's been fascinating.- It's a pleasure.- Shall we go down?- OK.
0:42:53 > 0:42:55Now, a few weeks ago, we launched
0:42:55 > 0:42:58the 2016 Countryfile Farming Heroes Award,
0:42:58 > 0:43:00looking for those remarkable people
0:43:00 > 0:43:03who embody the very best of our countryside.
0:43:03 > 0:43:06Your hero should be someone inspirational,
0:43:06 > 0:43:10a farmer who has gone above and beyond, or simply someone
0:43:10 > 0:43:13whose commitment to the countryside makes us all proud.
0:43:13 > 0:43:16If you know a farming hero, then I'd love to hear about them
0:43:16 > 0:43:18and who knows?
0:43:18 > 0:43:22Maybe they'll make it to the BBC's Food and Farming Awards in April.
0:43:22 > 0:43:24But be quick.
0:43:24 > 0:43:27Nominations close at midnight tonight,
0:43:27 > 0:43:30so names sent in after that won't be considered.
0:43:30 > 0:43:32Remember, if you're watching us on demand,
0:43:32 > 0:43:34nominations may have already closed.
0:43:34 > 0:43:38Details, including terms and conditions, are on our website.
0:43:46 > 0:43:51Devon is a county of extremes, framed by a rugged coastline
0:43:51 > 0:43:53and sheltered harbours.
0:43:53 > 0:43:58Travel inland and you'll find tough moorland and lush pastures.
0:43:58 > 0:44:00For all its beauty,
0:44:00 > 0:44:05its harsh climate can make it an inhospitable place.
0:44:05 > 0:44:08So, it's not surprising it takes a hardy breed
0:44:08 > 0:44:14to survive this tough terrain of sloping, windswept fields.
0:44:14 > 0:44:15Come on now.
0:44:15 > 0:44:18'And hardy stock is certainly true
0:44:18 > 0:44:20'when it comes to both local farmer John Stanbury
0:44:20 > 0:44:23'and his flock of Exmoor Mules.
0:44:23 > 0:44:26'His family's been farming sheep in the West Country
0:44:26 > 0:44:27'for more than 100 years.'
0:44:27 > 0:44:30- Whoa! Are you all right, John? How are you doing?- Hello, Ellie.
0:44:30 > 0:44:31- Good to meet you.- Nice to meet you.
0:44:31 > 0:44:34- Cor, it's grim weather up here, isn't it?- Shocking, isn't it?
0:44:34 > 0:44:37- It's not even raining today, though. - No, but it's not very nice.
0:44:37 > 0:44:41It's quite exposed, it's 1,000 foot up, north-facing,
0:44:41 > 0:44:44- looks right into the sea. - What about this lot?
0:44:44 > 0:44:46How do they cope with this awful weather?
0:44:46 > 0:44:49Well, they're a good breed to cope with the elements up here.
0:44:49 > 0:44:53- They're a cross between the local hill breed, the Exmoor Horn...- Yeah.
0:44:53 > 0:44:55- ..and the Bluefaced Leicester. - Right.
0:44:55 > 0:44:58And they combine the qualities of them both and the important one
0:44:58 > 0:45:00for survival is the Exmoor Horn, the local breed.
0:45:00 > 0:45:03I understand this fleece is bringing a bit of fame.
0:45:03 > 0:45:05It is, a little bit, on a roundabout way.
0:45:05 > 0:45:07I've got some lambs penned up if you want to come
0:45:07 > 0:45:08and have a close look at the wool?
0:45:08 > 0:45:10Yeah, let's check them out.
0:45:11 > 0:45:15So, the Exmoor Mule, a cross between the local Exmoor Horn
0:45:15 > 0:45:19and the Bluefaced Leicester, is a tough beast.
0:45:19 > 0:45:23Bred with a thick fleece perfect for its unforgiving home,
0:45:23 > 0:45:26but it does have a surprisingly soft side.
0:45:27 > 0:45:31- I have a few ladies. - Hello, ladies.
0:45:31 > 0:45:35Oh, yeah! Once you get down in there, super-soft. That's amazing.
0:45:35 > 0:45:39The Exmoor Horn is slightly coarser wool but there is more of it
0:45:39 > 0:45:41while the Leicester is a fine wool.
0:45:41 > 0:45:44So you get the best of both worlds here.
0:45:44 > 0:45:47And it's this combination which has given John his claim to fame -
0:45:47 > 0:45:49the Stanbury Walker.
0:45:49 > 0:45:52How many of us can say we've had a sock named after us?
0:45:52 > 0:45:54How did the sock come about?
0:45:54 > 0:45:59Well, my friend John, he makes socks.
0:45:59 > 0:46:00He asked if I kept this breed.
0:46:00 > 0:46:01When I told him I did
0:46:01 > 0:46:05he asked would he be able to use the wool from my sheep
0:46:05 > 0:46:08and would he mind if he named the socks after me.
0:46:08 > 0:46:09I said he would be all right to do that.
0:46:09 > 0:46:12- You've got a sock named after you! - I have, yeah.
0:46:12 > 0:46:14- What a claim to fame!- Yeah.
0:46:14 > 0:46:16- And I assume you're wearing a pair, are you?- I am.
0:46:16 > 0:46:20- Go on, let's take a look. Prove it. - I'll take my welly off.- Go on.
0:46:20 > 0:46:22Oh, yeah! They're just the ticket, aren't they?
0:46:22 > 0:46:24What do you rate about these, then?
0:46:24 > 0:46:29- A good combination of the two breeds.- Yeah.- Tough and soft.
0:46:29 > 0:46:31Just what a farmer needs.
0:46:31 > 0:46:33I'm going to find out how they go from this lovely fleece
0:46:33 > 0:46:35to those socks and let you get your footwear sorted.
0:46:35 > 0:46:37- Nice to meet you.- Cheers, John. Yeah, you too.
0:46:46 > 0:46:50John Arbon's been running a small-scale mill in North Devon
0:46:50 > 0:46:52for 15 years, producing yarns perfect for creating
0:46:52 > 0:46:55his range of socks.
0:46:55 > 0:46:58- So this is where the sock magic happens.- Sock magic indeed.
0:46:58 > 0:47:00How do you go from farm to foot, then?
0:47:00 > 0:47:03Well, what we've got here, this is the sheep's wool
0:47:03 > 0:47:05after it's been sheared
0:47:05 > 0:47:08but it's been washed or scoured, leave a bit of grease on there
0:47:08 > 0:47:12- because you need a bit of softness to it.- Oh, right.
0:47:12 > 0:47:15What we're going to do now is open it out because it's a tangled mess.
0:47:15 > 0:47:20- Behind me I've got an old 1950s carder.- Hey!- It's still going.
0:47:20 > 0:47:23What we're going to do is run the fibre through this and as it
0:47:23 > 0:47:25goes through a series of rollers with pins,
0:47:25 > 0:47:27it's going to detangle it.
0:47:27 > 0:47:31We're going to turn into what we call a sliver.
0:47:31 > 0:47:33What's happened here is it's detangled it
0:47:33 > 0:47:36so we can process it further.
0:47:36 > 0:47:40- You must get a sense of the softness here when it's like this.- Yeah.
0:47:40 > 0:47:43Now we're going to take that to Ralph
0:47:43 > 0:47:46and try make all these fibres that are a bit mismatched
0:47:46 > 0:47:47nice and parallel.
0:47:47 > 0:47:50This is Ralph. This is a gill box. All our machines have silly names.
0:47:50 > 0:47:53They've got affectionate, silly names. Don't ask me why.
0:47:53 > 0:47:57- I am going to ask you why. Why? - They're almost human.
0:47:57 > 0:47:59They're old machines and we're bringing them back to life.
0:47:59 > 0:48:01Why have you gone for these older machines?
0:48:01 > 0:48:03They're easier to maintain.
0:48:03 > 0:48:06Mechanical - I can get them apart and fix them.
0:48:06 > 0:48:11Next, the wool is combed to reduce the short fibres and then evened out
0:48:11 > 0:48:15before arriving at this machine, called Butler, for spinning.
0:48:15 > 0:48:16MACHINE WHIRS
0:48:16 > 0:48:19What we are doing here is drafting the fibre, we've made into a roving.
0:48:19 > 0:48:20We are drafting it down
0:48:20 > 0:48:22and it's spun on to a ring and on to this tube.
0:48:22 > 0:48:25- Can we see this one in action? - Yeah, sure. I'll fire it up for you.
0:48:25 > 0:48:28Go on. Here we go.
0:48:28 > 0:48:30It's incredibly quick, isn't it?
0:48:30 > 0:48:32Not quick enough!
0:48:32 > 0:48:34WHIRRING DROWNS SPEECH
0:48:34 > 0:48:36I'd love to have a go at making one of these socks.
0:48:36 > 0:48:38- Do you think I could try?- Yeah. We've got some yarn set up
0:48:38 > 0:48:40on the machine. You can have a go on it.
0:48:40 > 0:48:42I'm not much of a knitter. I like the sound of a machine.
0:48:42 > 0:48:45- I'm sure you are.- Which way? This way?- Let's go this way.
0:48:46 > 0:48:50Each sock is designed on this clever piece of kit,
0:48:50 > 0:48:52a Victorian knitting machine.
0:48:52 > 0:48:54What could possibly go wrong?
0:48:54 > 0:48:57- Don't go in the wrong direction now. - Forward.- Off you go.
0:48:57 > 0:49:00Gently, gently. Do I have to pull this thing?
0:49:00 > 0:49:02There we go.
0:49:02 > 0:49:05It is feeding the yarn into the needles as it goes round
0:49:05 > 0:49:07and the inner tube.
0:49:07 > 0:49:09These little levers, what do they do?
0:49:09 > 0:49:12They are called latch needles. They're able to pull a loop
0:49:12 > 0:49:13and slip a loop each time.
0:49:13 > 0:49:17They used these quite a lot in the First World War
0:49:17 > 0:49:19to knit socks at home for troops.
0:49:19 > 0:49:23There is something quite moving about the idea of these women
0:49:23 > 0:49:26sitting at these machines making socks for the boys in the Army.
0:49:26 > 0:49:29- Yeah, a lot of them did. - Why socks?
0:49:29 > 0:49:32Well, socks... Who doesn't like a good pair of socks?
0:49:32 > 0:49:36You put on a natural-fibre pair of socks, it's a whole different world.
0:49:36 > 0:49:38I think these are going to be over the knee.
0:49:38 > 0:49:40Oh, definitely. You're going for long socks?
0:49:40 > 0:49:41I'm going for long ones!
0:49:41 > 0:49:45I tell you what. We do a lot of standing around in cold weather
0:49:45 > 0:49:48on Countryfile so I know someone who is going to love a pair of these.
0:49:48 > 0:49:49Marvellous.
0:49:49 > 0:49:52If you want to know whether you you'll be wearing thick socks, hats
0:49:52 > 0:49:56and scarf this week, it's time for the Countryfile five-day forecast.
0:51:05 > 0:51:08SEAGULLS CRY
0:51:08 > 0:51:13We're in Clovelly, exploring this extraordinary little village
0:51:13 > 0:51:16that clings to the North Devon cliffs.
0:51:16 > 0:51:18The waters that lap at its shores
0:51:18 > 0:51:20are some of the area's most sheltered,
0:51:20 > 0:51:24protected from the worst of the westerly winds.
0:51:30 > 0:51:33Thanks to this secluded position,
0:51:33 > 0:51:35there's been a working harbour here since the 13th century.
0:51:39 > 0:51:42At one stage, practically everybody that lived in this village
0:51:42 > 0:51:45would've been involved in the fishing industry.
0:51:46 > 0:51:51That changed in the 19th century, when tourism began to take hold
0:51:51 > 0:51:53as Clovelly's main source of income.
0:51:55 > 0:51:59But there is one man who's made it his mission to keep
0:51:59 > 0:52:02the fishing traditions of this village alive.
0:52:05 > 0:52:09Stephen Perham, who we met earlier, is not only the village dustman
0:52:09 > 0:52:12and harbourmaster, he's also a sixth-generation herring fishermen.
0:52:16 > 0:52:18Well, Stephen, it's good to see you again.
0:52:18 > 0:52:21Now to talk about your true profession, where your heart lies,
0:52:21 > 0:52:22as a fisherman.
0:52:22 > 0:52:26Talk us through your year here, as a fisherman in Clovelly.
0:52:26 > 0:52:28The main part of the fishing is the summer,
0:52:28 > 0:52:31when we're fishing for the lobsters and we use a bigger boat for that.
0:52:31 > 0:52:33My passion is with the herrings and the herring season
0:52:33 > 0:52:36has finished now, that is why we're taking the nets out.
0:52:36 > 0:52:38What is the key to catching herring?
0:52:38 > 0:52:41These are drift nets and we shoot them on the tide out here.
0:52:41 > 0:52:45Herring come in to the bay to breed. This is a breeding bay.
0:52:45 > 0:52:47Sometimes you're out all day, all night.
0:52:47 > 0:52:50It all depends on if you want to play with the moon.
0:52:50 > 0:52:53The fish will rise to the light of the moon.
0:52:53 > 0:52:55If the fish are playing, then you're not here very long.
0:52:55 > 0:52:59I've been out for half an hour and caught about 2,000 or 3,000 fish.
0:52:59 > 0:53:02And you're fishing in a very traditional way.
0:53:02 > 0:53:06Let's talk about the boat. It has an interesting name, doesn't it?
0:53:06 > 0:53:08She's called a picarooner.
0:53:08 > 0:53:10The name comes from the Spanish word picaroon
0:53:10 > 0:53:13for a sea robber, a rogue or a rascal.
0:53:13 > 0:53:16Basically, the older fellows had bigger boats, bigger luggers,
0:53:16 > 0:53:19and they had to wait for the tide to come in before they could get out.
0:53:19 > 0:53:23These boats could float earlier, get out early on the tide,
0:53:23 > 0:53:27they can get back in early and they catch the market, make more money,
0:53:27 > 0:53:28so it was an insult.
0:53:28 > 0:53:30- They were called the picarooners. - The name stuck?- The name stuck.
0:53:35 > 0:53:37Stephen's ties to his heritage are strong.
0:53:37 > 0:53:41Recently, he's decided to revive an old fisherman's craft.
0:53:41 > 0:53:44He's making willow lobster pots, just like his father
0:53:44 > 0:53:47and grandfather would have done at this time of year.
0:53:49 > 0:53:52So these are traditional lobster pots?
0:53:52 > 0:53:54Yeah, traditional lobster pots, withy pots.
0:53:54 > 0:53:56As opposed to the ones that people would probably see
0:53:56 > 0:53:58stacked up on the harbour today.
0:53:58 > 0:54:00Here we are then at the end of the herring season,
0:54:00 > 0:54:03in preparation for the lobster season, and this is
0:54:03 > 0:54:06when all of this would have happened anyway this time of year.
0:54:06 > 0:54:09Yeah. The herring fishing was finished, Christmas was over
0:54:09 > 0:54:12so they would be out in the woods, cutting down the withies,
0:54:12 > 0:54:14getting ready for doing this job.
0:54:14 > 0:54:15This is very complicated.
0:54:15 > 0:54:18You wouldn't have picked this up first go?
0:54:18 > 0:54:22No. My father used to do it but he was left-handed so he couldn't
0:54:22 > 0:54:25teach me how to do it. The other fishermen, Bernard, he taught me.
0:54:25 > 0:54:26Is the idea for you to try
0:54:26 > 0:54:29and make as many of these as possible and to try and get
0:54:29 > 0:54:33fishermen to use them again or are those days well and truly gone?
0:54:33 > 0:54:35Fishermen won't use these again.
0:54:35 > 0:54:38They don't last long enough for fishermen to use them
0:54:38 > 0:54:41but people like to buy them and put them in gardens or in pubs.
0:54:41 > 0:54:44They're decoration. They are a beautiful thing to have.
0:54:44 > 0:54:46The idea is to keep the craft going.
0:54:46 > 0:54:48I haven't done this for ten years myself.
0:54:48 > 0:54:51It's the first time I've done it for ten years. I'm giving it a go.
0:54:51 > 0:54:54Well, if you haven't done it for ten years and you've created that,
0:54:54 > 0:54:57I'll tell you what, that is mighty fine.
0:55:06 > 0:55:09WAVES CRASH
0:55:14 > 0:55:16Well, this is rather pleasant, isn't it?
0:55:16 > 0:55:18We should end all programmes like this!
0:55:18 > 0:55:22- Yomping... Can you believe how steep it is around here?!- It's brutal!
0:55:22 > 0:55:24Those cobbles, they've given you a funny walk.
0:55:24 > 0:55:27Speaking of those cobbles, have you seen the fireplace?
0:55:27 > 0:55:29That is something else, isn't it?
0:55:29 > 0:55:32Given that it's chilly and next week we're doing the winter special,
0:55:32 > 0:55:35how about these for your feet? Woollen socks.
0:55:35 > 0:55:39- I've had a go at knitting these.- Are these woollen socks?- Woollen socks!
0:55:39 > 0:55:43They are exactly a month too late for my Christmas stocking. Perfect.
0:55:43 > 0:55:45Thank you very much indeed. As Ellie was saying,
0:55:45 > 0:55:48next week we're going to be taking a walk on winter's wild side.
0:55:48 > 0:55:50- Do join us. I'll see you then. - Bye-bye.