0:00:31 > 0:00:33This is Northern Ireland,
0:00:33 > 0:00:35a place steeped in tradition,
0:00:35 > 0:00:38but when it comes to farming, there are some people here
0:00:38 > 0:00:43who are looking to the future by planting their crop in the sea.
0:00:46 > 0:00:50Anita is discovering how one pioneer left his footprints
0:00:50 > 0:00:53on this landscape for all to follow.
0:00:53 > 0:00:56I mean, a man to walk the whole of the Ulster Way
0:00:56 > 0:00:59when he was 88 takes some doing.
0:00:59 > 0:01:00When he was 88?!
0:01:00 > 0:01:03Tom's finding out about the dangers of being
0:01:03 > 0:01:06a modern-day James Herriot.
0:01:06 > 0:01:09Unfortunately, about four years ago,
0:01:09 > 0:01:11I was operating on a cow and did receive a kick in the face.
0:01:11 > 0:01:15A broken nose, I bit through my lip, a couple of loose teeth
0:01:15 > 0:01:17and fairly bruised and swollen for a few weeks.
0:01:17 > 0:01:21And Adam has got his hands full with some new Berkshire pigs.
0:01:21 > 0:01:22He's lovely.
0:01:22 > 0:01:25We've never had them on the farm before,
0:01:25 > 0:01:29so it's really quite exciting to be introducing a new breed.
0:01:45 > 0:01:49The timeless, verdant landscape of Northern Ireland,
0:01:49 > 0:01:54ringed by unspoilt coast. No wonder film and TV drama crews flock here.
0:01:55 > 0:01:59Today, Countryfile is also relishing the beauty of this place.
0:02:01 > 0:02:04We'll be exploring the country from rural Armagh
0:02:04 > 0:02:06to rugged Rathlin Island.
0:02:08 > 0:02:11Whether we know it or not, most of us are very familiar
0:02:11 > 0:02:13with the beautiful scenery of Northern Ireland,
0:02:13 > 0:02:17as so much of it appears in film and television programmes.
0:02:17 > 0:02:20Take this dramatic avenue of trees known as the Dark Hedges,
0:02:20 > 0:02:23a very fitting name for a place that
0:02:23 > 0:02:26appears in Game Of Thrones as the King's Road,
0:02:26 > 0:02:29and, unsurprisingly, now it's a very popular tourist attraction.
0:02:40 > 0:02:44But it's not just scenery that productions need.
0:02:44 > 0:02:48The filming boom has been brilliant for local businesses.
0:02:49 > 0:02:52Kenny Gracey from Tandragee, County Armagh,
0:02:52 > 0:02:54is a rare-breeds farmer.
0:02:54 > 0:02:59Seven years ago, he was asked to supply his historic longhorns
0:02:59 > 0:03:02for a period film, and he's never looked back.
0:03:05 > 0:03:07Longhorn cattle.
0:03:07 > 0:03:10These are the old longhorns, yeah. I have a herd of these,
0:03:10 > 0:03:14and they're recognised as one of the oldest breeds of cattle around.
0:03:14 > 0:03:17Some people would even say they're the picture of what's depicted
0:03:17 > 0:03:20in the cave drawings, with their markings and their horn formation.
0:03:20 > 0:03:24I have them to give the credit to, because the first film I did
0:03:24 > 0:03:28was Your Highness, and they wanted old, medieval-looking cattle.
0:03:28 > 0:03:31- These are ideal.- They look pretty fearsome to me. Are they tame?
0:03:31 > 0:03:33Oh, they're very, very docile.
0:03:35 > 0:03:39Filming may take Kenny away from the farm for days on end,
0:03:39 > 0:03:42but looking after the animals day to day still needs to be done.
0:03:42 > 0:03:44A wee bit on top of that silage
0:03:44 > 0:03:48- while I grape it up.- I'm the assistant.- Yeah. That's it.
0:03:49 > 0:03:53With his time-warp menagerie, Kenny has become THE go-to man
0:03:53 > 0:03:56for period dramas and films produced in the province,
0:03:56 > 0:03:59and if it doesn't exist, he'll create it.
0:04:00 > 0:04:03Kenny has turned the clock back 2,000 years
0:04:03 > 0:04:06and bred his own type of Iron Age pig.
0:04:08 > 0:04:11So, tell me about Hilda and Mabel. What's special about these two?
0:04:11 > 0:04:14Well, Hilda and Mabel, you probably wouldn't recognise them as a breed.
0:04:14 > 0:04:17Of course, you can't get Iron Age pigs nowadays,
0:04:17 > 0:04:20but I wanted something to look like period,
0:04:20 > 0:04:23so they are a mixture of about four or five different breeds,
0:04:23 > 0:04:26which I bred to look like Iron Age pigs.
0:04:26 > 0:04:29They have fitted the bill really well -
0:04:29 > 0:04:31lovely, coarse hair, lovely colouring.
0:04:38 > 0:04:40Both Kenny's Iron Age pigs
0:04:40 > 0:04:44and his rare-breed saddlebacks have appeared in Game Of Thrones.
0:04:46 > 0:04:50As well as animals, Kenny has a fair few historical agricultural items
0:04:50 > 0:04:52that grace the film sets.
0:04:52 > 0:04:54So, what else do you have in here?
0:04:54 > 0:04:57Well, I have something I think rather special
0:04:57 > 0:05:01and I reared this from a wee baby, and I'll let you see it
0:05:01 > 0:05:03- and make your own mind up.- OK.
0:05:04 > 0:05:06- Yana.- Oh, wow.
0:05:06 > 0:05:08Yana...
0:05:08 > 0:05:09Hello, darling. Come on.
0:05:09 > 0:05:11- Oh, it's a deer.- Yeah.
0:05:11 > 0:05:12HE CLICKS HIS TONGUE
0:05:12 > 0:05:14- Yeah. Look at that.- So friendly.
0:05:14 > 0:05:17Can I stroke...Yana?
0:05:17 > 0:05:19- Yana, yeah.- Yana.
0:05:19 > 0:05:20Kenny, I'm amazed by this,
0:05:20 > 0:05:23- because deer are known to be very nervous animals.- Yes.
0:05:23 > 0:05:26So how have you managed to get Yana so friendly?
0:05:26 > 0:05:29Well, now, I did rear her from a baby. She was an orphan.
0:05:29 > 0:05:32She lived in the house with me for a year.
0:05:32 > 0:05:34And her and I are great friends.
0:05:34 > 0:05:37Shake hands, come on. Shake hands.
0:05:37 > 0:05:40Good girl. Oh, she's a good girl.
0:05:40 > 0:05:45Besides Yana, Kenny has several other remarkably well-behaved deer
0:05:45 > 0:05:47he supplies to productions.
0:05:55 > 0:05:57- Yes. There we go.- Amazing.
0:05:57 > 0:05:59Kenny's obviously got the knack,
0:05:59 > 0:06:04but it's my turn to direct a real diva - the Empress,
0:06:04 > 0:06:09a middle white sow who stole the show in the BBC drama Blandings.
0:06:09 > 0:06:12- Come on, then, this way.- That's how you guide her.- Say hello to the dog.
0:06:12 > 0:06:15- All right, this way. This side, this side.- Yeah.
0:06:15 > 0:06:19- We've got it.- Up her nose, down closer, and that will...
0:06:19 > 0:06:21- That's it. Good girl.- That's it.
0:06:21 > 0:06:23How does the Empress understand?
0:06:23 > 0:06:26Well, she feels guided by the stick at this side,
0:06:26 > 0:06:28and you're keeping her going
0:06:28 > 0:06:31because that stick is keeping her from going to the right,
0:06:31 > 0:06:34and you're keeping her from going to the left with your body.
0:06:34 > 0:06:37- She's very happy right now, is she?- Yes, she is happy.
0:06:37 > 0:06:39She seems pretty happy, doesn't she?
0:06:39 > 0:06:43Well, I've tangoed, I've cha-cha-cha'ed and I've salsa'ed
0:06:43 > 0:06:46but waltzing with a pig? Now, that's a first.
0:06:47 > 0:06:49This way, this way. This way.
0:06:49 > 0:06:51- Oh, look at that, Kenny, I've done it.- Well done.
0:06:51 > 0:06:53When I go to Yorkshire next year,
0:06:53 > 0:06:56we'll be able to get you into the show ring to show the pigs for us.
0:06:56 > 0:06:59In we go. Easy as that. Look at that.
0:06:59 > 0:07:03I've just taken a pig for a walk. Amazing. Come on.
0:07:10 > 0:07:13If someone had said to you eight years ago that this is what
0:07:13 > 0:07:17you would be doing, that you would be on film sets with tame deer
0:07:17 > 0:07:20and wonderful rabbits that actors want to cuddle,
0:07:20 > 0:07:22would you have believed them?
0:07:22 > 0:07:24Not in the least.
0:07:24 > 0:07:26I'd have thought their head was gone because...
0:07:26 > 0:07:29Well, the film industry in Northern Ireland has really taken off.
0:07:29 > 0:07:32I would say it's my main income now.
0:07:32 > 0:07:35I can't believe what has happened, but it's great,
0:07:35 > 0:07:38it's interesting, and long may it continue.
0:07:38 > 0:07:42This could well be one of the most famous farmyards in the world.
0:07:42 > 0:07:44My father always said, "Where there's muck, there's money,"
0:07:44 > 0:07:46so I'm hoping.
0:07:46 > 0:07:47I think he was right.
0:07:50 > 0:07:52Safely handling powerful animals like these
0:07:52 > 0:07:54isn't something to be taken lightly.
0:07:54 > 0:07:57Get things wrong and it could end up in a serious injury and,
0:07:57 > 0:07:59as Tom has been finding out,
0:07:59 > 0:08:02that's a problem faced every day by Britain's farm vets.
0:08:02 > 0:08:06MUSIC: All Creatures Great And Small theme
0:08:10 > 0:08:14Think of a rural vet going about their daily business
0:08:14 > 0:08:17and it's easy to conjure nostalgic images
0:08:17 > 0:08:20of a tweed-clad gent tending all creatures great and small.
0:08:23 > 0:08:26But the truth is, farms are dangerous places to work,
0:08:26 > 0:08:31with the death toll across the industry being six times higher
0:08:31 > 0:08:36than construction sites, and many of the toughest jobs fall to vets.
0:08:41 > 0:08:46Foot-trimming, castration - it's all in a day's work for a farm vet,
0:08:46 > 0:08:49but when a large part of your working life is
0:08:49 > 0:08:52spent at the back end of a big beast,
0:08:52 > 0:08:56kicking, crushing and butting are all occupational hazards.
0:08:57 > 0:09:00In fact, being a vet who works with horses is now recognised
0:09:00 > 0:09:05as having the highest risk of injury of any civilian profession.
0:09:07 > 0:09:11Research has shown that in a 30-year career, an equine vet
0:09:11 > 0:09:14can expect to sustain seven or eight injuries
0:09:14 > 0:09:17serious enough to impede their work,
0:09:17 > 0:09:20with nearly a quarter of those requiring hospital admission.
0:09:22 > 0:09:26But detailed statistics like that just aren't available
0:09:26 > 0:09:29when it comes to vets who work with farm livestock.
0:09:29 > 0:09:32The best indicator is a small study
0:09:32 > 0:09:34by the British Veterinary Association.
0:09:34 > 0:09:38It showed that more than half of vets working with livestock
0:09:38 > 0:09:43were injured in a single year, nearly a fifth of them severely.
0:09:43 > 0:09:46This lady seems a bit lively, a lot of crashing about.
0:09:46 > 0:09:49Yeah. She's a fairly fresh-calved cow. Was quite animated just now.
0:09:49 > 0:09:52She wants to get back into the shed and back to her calf.
0:09:52 > 0:09:55Today, vet Colin Buchan is pregnancy-testing on a farm
0:09:55 > 0:09:59in South Lanarkshire, and he's got a couple of flighty customers.
0:09:59 > 0:10:02It's a time when I am glad there's heavy metal between me and her.
0:10:02 > 0:10:04- Absolutely. - You get on with what you have to do
0:10:04 > 0:10:06and if there's any safety things, just shout.
0:10:06 > 0:10:10- We'll just all stand back, and then she's good to go.- OK.
0:10:10 > 0:10:12COW MOOS
0:10:13 > 0:10:17One by one, the cows are brought in to a metal pen called a crush
0:10:17 > 0:10:19so they can be diagnosed.
0:10:19 > 0:10:22It's one of the riskiest parts of the job.
0:10:25 > 0:10:26So, how's that one?
0:10:26 > 0:10:28Yeah, three months in calf. So good news.
0:10:28 > 0:10:30What are the main risks for vets?
0:10:30 > 0:10:32Obviously, standing behind a cow like this,
0:10:32 > 0:10:34there's a very real risk of getting kicked.
0:10:34 > 0:10:36We've got a nervous animal,
0:10:36 > 0:10:40performing procedures to her that she potentially doesn't want,
0:10:40 > 0:10:43so a kicking injury, a very real occurrence.
0:10:43 > 0:10:46Likewise, if the handling facilities aren't great,
0:10:46 > 0:10:49she can back out of this and potentially crush me
0:10:49 > 0:10:51against a gate behind me,
0:10:51 > 0:10:53another animal being brought up behind.
0:10:53 > 0:10:56So there are plenty of opportunities for being injured at work.
0:10:56 > 0:10:58After ten years in the business, Colin knows
0:10:58 > 0:11:02first-hand about the hazards posed by the hooved and dangerous.
0:11:02 > 0:11:05Unfortunately, about four years ago, I was operating on a cow
0:11:05 > 0:11:08and did receive a kick in the face myself.
0:11:08 > 0:11:11A broken nose, I bit through my lip, a couple of loose teeth
0:11:11 > 0:11:15and fairly bruised and swollen for a few weeks afterwards.
0:11:15 > 0:11:19But unfortunately, it is part of the job. Work goes on and life goes on.
0:11:19 > 0:11:22According to the Health and Safety Executive,
0:11:22 > 0:11:25the vet should be working with the farmer to achieve
0:11:25 > 0:11:27the right level of safety for the job,
0:11:27 > 0:11:31but the farmer has to provide well-maintained equipment.
0:11:31 > 0:11:33Luckily, certainly in this area, we have a good working
0:11:33 > 0:11:35relationship with our farmers.
0:11:35 > 0:11:37There have been times where you've got to say,
0:11:37 > 0:11:39"I don't feel safe,"
0:11:39 > 0:11:41and they understand that if we say we aren't happy
0:11:41 > 0:11:43with something, they take it on board
0:11:43 > 0:11:47and seek to rectify any problems. Unfortunately, on a frequent basis,
0:11:47 > 0:11:50- there are facilities that are substandard.- Hmm.
0:11:52 > 0:11:55This farm is an example of good practice,
0:11:55 > 0:11:58but data from the Health and Safety Executive
0:11:58 > 0:12:00suggests that nearly half the injuries
0:12:00 > 0:12:05sustained on farms from livestock are due to inadequate facilities.
0:12:10 > 0:12:13Here at Edinburgh University Royal Vet School,
0:12:13 > 0:12:15they teach their new breed of students
0:12:15 > 0:12:18how to recognise risk from day one.
0:12:18 > 0:12:22Nobody likes doing paperwork, nobody likes writing risk assessments.
0:12:22 > 0:12:24Actually, once you've been out on farm,
0:12:24 > 0:12:26you've been knocked about a few times,
0:12:26 > 0:12:29you'll start to run a continuous risk assessment in your head,
0:12:29 > 0:12:31and you don't even realise you're doing it.
0:12:31 > 0:12:35As a lecturer and a practising vet, Dr Alex Corbishley has to be
0:12:35 > 0:12:37prepared to work in a variety of situations.
0:12:37 > 0:12:41Of course, we'll never knowingly put ourselves or anyone else
0:12:41 > 0:12:43in a risky situation,
0:12:43 > 0:12:47however, we will try and get the job done as often as we can.
0:12:47 > 0:12:50To give you one anecdote, to compare to a different industry,
0:12:50 > 0:12:53I've been out on a farm in a previous job where we had
0:12:53 > 0:12:56a number of builders helping on the unit,
0:12:56 > 0:12:59and a couple of the chaps actually walked off the farm and said,
0:12:59 > 0:13:02"You wouldn't get away with this on a building site."
0:13:02 > 0:13:05Now, we actually completed that job safely and the system that
0:13:05 > 0:13:08was available was actually very effective and safe to work in.
0:13:08 > 0:13:11I think it made me much more aware of some of the risks we do take.
0:13:11 > 0:13:13But it's quite an interesting comparison,
0:13:13 > 0:13:15because people have talked about how the injury
0:13:15 > 0:13:18and accident rates in construction have been pushed down in a way
0:13:18 > 0:13:22that, sadly, on farms we haven't seen yet, have we?
0:13:22 > 0:13:25That's commonly what you hear and, at the moment, there's
0:13:25 > 0:13:28probably some lessons we could learn from that.
0:13:29 > 0:13:31This is one of the world's leading vet schools,
0:13:31 > 0:13:34with a top-of-the-range farmyard.
0:13:36 > 0:13:39So, can anyone describe the features that we're looking at here?
0:13:39 > 0:13:43It's got a high side, so they can't really see anything too scary,
0:13:43 > 0:13:46- and it's going to push them in one direction.- Absolutely.
0:13:46 > 0:13:48If a cow can get its nose over the top of something,
0:13:48 > 0:13:51it thinks it can get itself over the top of something, so the last
0:13:51 > 0:13:54thing you want is 600 or 700 kilos of cow landing on top of you.
0:13:54 > 0:13:58But farms don't always glitter with gold-standard equipment.
0:13:58 > 0:14:02Now, I look at this kit here. This is pretty much the Rolls-Royce end.
0:14:02 > 0:14:06I haven't seen much like this on the average cattle farm in the country.
0:14:06 > 0:14:09I mean, you've got an unfair advantage here.
0:14:09 > 0:14:12So, this system has cost thousands of pounds to put in,
0:14:12 > 0:14:14but what we try and teach our students are the features of it
0:14:14 > 0:14:17that make it safe, that make it effective,
0:14:17 > 0:14:21and you can do much of this quite cost-effectively on many farms.
0:14:21 > 0:14:25So the principles that are here can actually be applied
0:14:25 > 0:14:28- pretty simply in most farmyards? - Absolutely.
0:14:31 > 0:14:35So, should more be done to make farmyards a safer place for vets
0:14:35 > 0:14:37and farm workers?
0:14:37 > 0:14:41And could lessons be learned from sectors like the building industry,
0:14:41 > 0:14:46where the number of injuries has fallen by 40% in the last 15 years?
0:14:50 > 0:14:53'Andrew McCornick runs a mixed beef and sheep farm
0:14:53 > 0:14:54'in Dumfries and Galloway,
0:14:54 > 0:14:57'and is also vice president of NFU Scotland.'
0:14:57 > 0:15:00Are farmers doing enough to keep vets safe on their farms?
0:15:00 > 0:15:03We're working in partnership with the vets.
0:15:03 > 0:15:05We're trying to get everything right,
0:15:05 > 0:15:08because it's not in our interest to get vets or ourselves injured
0:15:08 > 0:15:10while we're working with cattle.
0:15:10 > 0:15:13But the Health and Safety Executive has said that nearly
0:15:13 > 0:15:16half of injuries involving animals are due to inadequate facilities.
0:15:16 > 0:15:18It sounds a bit like the farmers' fault to me.
0:15:18 > 0:15:21It's a good way to put the blame onto someone else.
0:15:21 > 0:15:23We certainly need to keep everything up-to-date as much as we can.
0:15:23 > 0:15:26We've got to make everybody aware of what the risks
0:15:26 > 0:15:28and the liabilities are in this.
0:15:28 > 0:15:31Is there a reporting structure for maybe, perhaps,
0:15:31 > 0:15:34minor injuries, like we've seen in construction, which has
0:15:34 > 0:15:37helped to drive the whole culture of safety?
0:15:37 > 0:15:38Does that exist in farming?
0:15:38 > 0:15:41I don't think you're comparing apples with apples,
0:15:41 > 0:15:43comparing us with the construction industry.
0:15:43 > 0:15:45We're in a totally different environment.
0:15:45 > 0:15:47We are working with animals.
0:15:47 > 0:15:49The minute we put them into handling facilities,
0:15:49 > 0:15:53we're actually inciting the flight-or-fight mechanism in them,
0:15:53 > 0:15:57so we can't say 100% we could control that.
0:15:57 > 0:16:00That's why we have to have good facilities.
0:16:00 > 0:16:04Fresh efforts are now being made to reduce these risks.
0:16:04 > 0:16:06The HSE is revising its strategy
0:16:06 > 0:16:09on safe working practices in agriculture,
0:16:09 > 0:16:11and the NFU is working with them.
0:16:11 > 0:16:14We actually are part of a farm safety initiative that was
0:16:14 > 0:16:19started last year with the Health and Safety Executive, NFU Scotland,
0:16:19 > 0:16:22NFU England and the National Farmers' Union Mutual.
0:16:22 > 0:16:24We're out there in the forefront
0:16:24 > 0:16:26trying to highlight what the issues are on farms.
0:16:26 > 0:16:30And so do you think if vets come onto farms in Scotland,
0:16:30 > 0:16:32and as far as you can speak for England,
0:16:32 > 0:16:36they can be pretty confident they're going to come to a safe place?
0:16:36 > 0:16:37Yes, they should.
0:16:37 > 0:16:40We are trying to bring this to the forefront.
0:16:40 > 0:16:42Safety is really important to our industry.
0:16:42 > 0:16:44Whatever we can do to try and improve that, we will,
0:16:44 > 0:16:47and that initiative is trying to draw attention to farmers
0:16:47 > 0:16:49and to make them think twice
0:16:49 > 0:16:51before they do some of the tasks that they're doing.
0:16:53 > 0:16:56Moves from the industry to make farm working safer could make
0:16:56 > 0:17:01a real difference, but when you're working with unpredictable animals,
0:17:01 > 0:17:05then the life of a farm vet can never be entirely risk-free.
0:17:05 > 0:17:08They might say, "It shouldn't happen to a vet,"
0:17:08 > 0:17:11but it's not easy to make sure it doesn't.
0:17:26 > 0:17:28Just off the coast of Northern Ireland
0:17:28 > 0:17:30lies the island of Rathlin.
0:17:33 > 0:17:36At just six miles long and one mile wide,
0:17:36 > 0:17:39the island is small in size but rich in wildlife.
0:17:47 > 0:17:51Its beauty doesn't stop at this rugged coastline.
0:17:51 > 0:17:55Perhaps its greatest asset lies hidden beneath the surface
0:17:55 > 0:18:00of the sea. Here, the Atlantic Ocean meets the Irish Sea,
0:18:00 > 0:18:03and the mingling of these waters provides the perfect setting
0:18:03 > 0:18:08for one of the most dynamic, most productive ecosystems on our planet,
0:18:08 > 0:18:10a forest of kelp,
0:18:10 > 0:18:15and the one here on Rathlin is truly spectacular.
0:18:23 > 0:18:27Just off its shores, this vast resource of seaweed provides
0:18:27 > 0:18:31a nutrient-rich and protective habitat for marine life.
0:18:31 > 0:18:36And though its value to wildlife is widely known, in recent years,
0:18:36 > 0:18:39people have been exploring the potential health benefits
0:18:39 > 0:18:41of this edible seaweed.
0:18:46 > 0:18:49Keen to make the most of this growing market,
0:18:49 > 0:18:56Kate Burns set up the UK's first kelp farm here on Rathlin in 2013.
0:18:56 > 0:18:57Well, here we are, Kate,
0:18:57 > 0:19:00on this beautiful rocky shoreline on a kelp hunt.
0:19:00 > 0:19:04- Indeed we are.- Why kelp? What's so special about kelp?
0:19:04 > 0:19:06Well, kelp is a superfood
0:19:06 > 0:19:09that we haven't really been eating much in the British Isles,
0:19:09 > 0:19:12and it's only now that we're realising
0:19:12 > 0:19:16A, how good it is for you, and B, what a great food product it makes.
0:19:16 > 0:19:18So, what is so good about it?
0:19:18 > 0:19:21Well, it's got more calcium and iron than any other vegetable.
0:19:21 > 0:19:25It's high in protein and vitamin D, in roughage.
0:19:25 > 0:19:28- It doesn't look very nice. - No, it doesn't, actually,
0:19:28 > 0:19:30and when we farm it, it's different,
0:19:30 > 0:19:32- and you'll see that later on.- Right.
0:19:32 > 0:19:36And also, how we cook it makes it very palatable indeed.
0:19:37 > 0:19:40Kelp is very much a staple of Asian cuisine,
0:19:40 > 0:19:43but Kate's taking a more European approach.
0:19:45 > 0:19:47She's targeting gastronomes with her selection of
0:19:47 > 0:19:51ready-to-eat kelp tagliatelle and pesto,
0:19:51 > 0:19:55and although her crop grows out at sea, the work begins here on shore.
0:19:57 > 0:19:59So, what exactly are we looking for?
0:19:59 > 0:20:02Well, we're looking for a kelp which has spores on it,
0:20:02 > 0:20:04and at the moment, we're looking for sugar kelp.
0:20:04 > 0:20:06In the month of February,
0:20:06 > 0:20:10it's the kind of kelp which is ready to release spores.
0:20:10 > 0:20:13That's some sugar kelp there,
0:20:13 > 0:20:15but it hasn't got any spores on it.
0:20:15 > 0:20:18- Oh, right, so that's no good.- No.
0:20:18 > 0:20:20- Here's a piece here.- Oh, right.
0:20:20 > 0:20:22So, where are the spores, then?
0:20:22 > 0:20:26Well, can you see that black, dark line down the middle of it?
0:20:26 > 0:20:29- Like a spine going down. - That's actually spores.- Uh-huh.
0:20:34 > 0:20:36Out in the ocean, kelp reproduces naturally,
0:20:36 > 0:20:39but Kate is taking a more hi-tech approach.
0:20:39 > 0:20:43Hers is cultivated in a lab before being transferred out to sea
0:20:43 > 0:20:46to grow into adult plants.
0:20:51 > 0:20:55First, the spores collected on the beach are cut out and cleaned.
0:20:55 > 0:20:59Then they're chilled for 24 hours before being
0:20:59 > 0:21:01released into sterile seawater.
0:21:02 > 0:21:05When they release, they become zooplankton for 24 hours,
0:21:05 > 0:21:09and they have tails, and they're male and female, and they swim,
0:21:09 > 0:21:12and they look for something to attach to,
0:21:12 > 0:21:15and if they don't attach within 24 hours, they die.
0:21:15 > 0:21:17So, you put string down for them?
0:21:17 > 0:21:22There are spools of string in the lab, and after about 35 days,
0:21:22 > 0:21:25they are one millimetre, two millimetres long,
0:21:25 > 0:21:30and we transplant them to ropes at sea in our licensed kelp farm.
0:21:30 > 0:21:32Why go to all that bother, though?
0:21:32 > 0:21:34Why not just get it from the sea anyway?
0:21:34 > 0:21:38Well, we can choose what species we want to grow.
0:21:38 > 0:21:41Some are better for the market, for processing, than others.
0:21:41 > 0:21:44We can be selective about the time of year we're growing them.
0:21:44 > 0:21:47Also, kelp that grows in ropes isn't coarse
0:21:47 > 0:21:51like the kelp you see round the beach. It grows in big sheets,
0:21:51 > 0:21:53and that's better for processing and better for eating.
0:21:53 > 0:21:55It's also more sustainable.
0:21:55 > 0:21:57You're creating new habitat for invertebrates
0:21:57 > 0:22:00and small fish under the water, feed stocks for sea birds.
0:22:00 > 0:22:03So all those good reasons.
0:22:06 > 0:22:10So, this sustainable vegetable of the ocean starts out in a lab,
0:22:10 > 0:22:14gets planted out at sea and is then harvested.
0:22:16 > 0:22:19But Kate's venture is just the latest in a long and beneficial
0:22:19 > 0:22:24relationship between Rathlin and its kelp, as I'll be discovering later.
0:22:32 > 0:22:34Northern Ireland has it all...
0:22:35 > 0:22:37..dramatic coastline,
0:22:37 > 0:22:39rugged mountains,
0:22:39 > 0:22:41ancient ruins...
0:22:43 > 0:22:46..and one of the best ways to experience them all
0:22:46 > 0:22:50is the 600-mile circular Ulster Way footpath.
0:22:56 > 0:22:57But in recent years,
0:22:57 > 0:23:01the tourists are having to share it with an increasing number of TV
0:23:01 > 0:23:04and film crews, who are drawn to this dramatic landscape.
0:23:04 > 0:23:07Now, behind me is Dunluce Castle, but if you're a fan
0:23:07 > 0:23:10of Game Of Thrones, you'd recognise it as Castle Pyke.
0:23:16 > 0:23:20The castle is one of the many highlights on the Ulster Way.
0:23:20 > 0:23:2470 years ago, whilst on a walking holiday in the Pennines,
0:23:24 > 0:23:27Wilfrid Capper, Northern Ireland's very own Wainwright,
0:23:27 > 0:23:31dreamt of this circular path around Ulster.
0:23:35 > 0:23:38But hostile landowners and a lack of footpaths meant
0:23:38 > 0:23:43it would be another three decades before his dream became a reality.
0:23:45 > 0:23:47On the path is Ballintoy Harbour.
0:23:48 > 0:23:52As a young man, Reg Magowan helped Capper create the route.
0:23:54 > 0:23:55What was his personality like?
0:23:55 > 0:23:57A very interesting guy.
0:23:57 > 0:24:01I think you could say he was the first green man in Ireland.
0:24:01 > 0:24:05He was a vegetarian, he preferred to use public transport,
0:24:05 > 0:24:10he very much insisted that exercise was important,
0:24:10 > 0:24:14and I guess it must have worked, because he lived till he was 93.
0:24:14 > 0:24:16He must have been some wilful character.
0:24:16 > 0:24:20It's very difficult to make progress on walks and so on, because
0:24:20 > 0:24:23we have a lot of different landowners on the route,
0:24:23 > 0:24:27but he would go out and often sit with a farmer and have a cup of tea
0:24:27 > 0:24:32and come back with a permissive path agreement, which is quite something.
0:24:32 > 0:24:35I mean, a man to walk the whole of the Ulster Way
0:24:35 > 0:24:38when he was 88 takes some doing.
0:24:38 > 0:24:41- Wow!- Over 600 miles.
0:24:41 > 0:24:44When he was 88, he did the whole thing?!
0:24:44 > 0:24:47So that will give you an idea of the determination of the man.
0:24:47 > 0:24:50How important is Wilfrid Capper to Northern Ireland?
0:24:50 > 0:24:53Without him, we wouldn't have the Ulster Way, obviously,
0:24:53 > 0:24:56but with the Ulster Way came many, many other paths,
0:24:56 > 0:24:58many other walking routes,
0:24:58 > 0:25:01and that has now developed into canoe trails in Northern Ireland
0:25:01 > 0:25:03and mountain-biking trails,
0:25:03 > 0:25:06so we can attribute a lot of that to Wilfrid Capper, I think.
0:25:13 > 0:25:16On many a walker's wish list is a remarkable
0:25:16 > 0:25:2133-mile stretch of the Ulster Way, across the top of Northern Ireland.
0:25:23 > 0:25:26Now, the jewel in the crown of Capper's long-distance trek
0:25:26 > 0:25:29is this, a two-day hike along the Causeway Coast Path,
0:25:29 > 0:25:33taking in the Unesco-protected Giant's Causeway -
0:25:33 > 0:25:35huge basalt volcanic pillars
0:25:35 > 0:25:38that stretch from cliff top down to the sea.
0:25:50 > 0:25:53It's such an incredibly special place.
0:25:53 > 0:25:56It's so dramatic, with the waves lapping up around me.
0:25:56 > 0:25:58It's a real wonder of nature
0:25:58 > 0:26:01and so much fun to explore.
0:26:09 > 0:26:10Once upon a time,
0:26:10 > 0:26:13it was considered good luck to wedge coins into the rock.
0:26:13 > 0:26:16I'm going to use these coins to wish good luck upon all the
0:26:16 > 0:26:19walkers on the Ulster Way and also,
0:26:19 > 0:26:21I hope that it gets a little bit warmer.
0:26:29 > 0:26:33This plucky group of walkers is attempting to complete
0:26:33 > 0:26:35the whole 600-mile circuit.
0:26:38 > 0:26:40Oh, it's so spectacular, isn't it?
0:26:40 > 0:26:43It's lovely, this. That's what we like about it.
0:26:43 > 0:26:45This must be one of our favourite walks.
0:26:45 > 0:26:47How much of the Ulster Way have you done?
0:26:47 > 0:26:50We've done, in total, about 160 miles now.
0:26:50 > 0:26:54The Ulster Way is made up of a lot of waymarked paths
0:26:54 > 0:26:56scattered right round Northern Ireland,
0:26:56 > 0:27:00and the Ulster Way, really, is linking up all those paths.
0:27:00 > 0:27:03You would do about 10 to 12 miles at a stretch.
0:27:03 > 0:27:05And can it get quite difficult?
0:27:05 > 0:27:08Yes, the terrain can be difficult in places, making your way
0:27:08 > 0:27:12through tussocks of grass and that kind of thing can be very difficult,
0:27:12 > 0:27:15and quite a lot of it is not waymarked,
0:27:15 > 0:27:18and you have to find your own way across, particularly, open ground.
0:27:18 > 0:27:22Why do it? Why stay out in the freezing cold,
0:27:22 > 0:27:25when it's lashing down with rain and do this?
0:27:25 > 0:27:29People who have never been up at a height before don't
0:27:29 > 0:27:33realise what the views are like, and it's really superb
0:27:33 > 0:27:37when you get up there and you look around and people just say,
0:27:37 > 0:27:39"Wow! Isn't that beautiful?
0:27:39 > 0:27:42"I never thought it would be like that up here."
0:27:44 > 0:27:47Sections of the Ulster Way, like the Mountains of Mourne,
0:27:47 > 0:27:49can be challenging,
0:27:49 > 0:27:53but this stretch, the Causeway Coast Path, is far more accessible.
0:27:55 > 0:27:56Have you ever got lost?
0:27:56 > 0:28:00Well...we wouldn't admit to that.
0:28:03 > 0:28:05These ramblers have Wilfrid Capper to thank
0:28:05 > 0:28:08for creating this beautiful route.
0:28:08 > 0:28:12Later, I'll be meeting the people fighting to keep it open for all.
0:28:27 > 0:28:32I'm on Rathlin, Northern Ireland's only inhabited offshore island.
0:28:37 > 0:28:43Today, kelp is providing a fruitful 21st-century business opportunity.
0:28:46 > 0:28:50But the seaweed along these wave-battered shores has long
0:28:50 > 0:28:53played an important part in the island's economy.
0:28:55 > 0:28:57For centuries,
0:28:57 > 0:29:01the fortunes of this small community have been deeply entwined with the
0:29:01 > 0:29:07natural resource that grows in such abundance in the waters around here.
0:29:07 > 0:29:09But just as the tides change,
0:29:09 > 0:29:13the value of kelp to the islanders has come and gone.
0:29:16 > 0:29:19Back in the 18th and early 19th century,
0:29:19 > 0:29:21Rathlin kelp was in high demand.
0:29:21 > 0:29:25It was processed as a bleaching agent
0:29:25 > 0:29:27for the thriving Irish linen industry,
0:29:27 > 0:29:29but it had many other uses.
0:29:29 > 0:29:31At the height of production,
0:29:31 > 0:29:35this tiny island's population swelled to more than 1,000.
0:29:40 > 0:29:42Jim McFaul was born and bred on the island.
0:29:42 > 0:29:46He's taking me to the ruins of the kelp store,
0:29:46 > 0:29:49a monument to what was a very tough way of life.
0:29:50 > 0:29:53A group of families would have been allocated a certain
0:29:53 > 0:29:57part of the shore to gather, and you didn't go anywhere else.
0:29:57 > 0:30:01Now, that could have been on a very inaccessible place on the cliffs,
0:30:01 > 0:30:05where you would have had to have gone down using ropes to climb down
0:30:05 > 0:30:07onto the cliffs, but if that was the way it was,
0:30:07 > 0:30:09that was the way it was.
0:30:09 > 0:30:14Baskets, creels they called them, that had rope handles on them,
0:30:14 > 0:30:16and they carried them
0:30:16 > 0:30:19on their back to carry the kelp from the water line.
0:30:19 > 0:30:23I heard my father saying that he remembered, in his young days,
0:30:23 > 0:30:27their back would be raw from the saltwater off the wet seaweed
0:30:27 > 0:30:29and the things rubbing against their back,
0:30:29 > 0:30:33and that was the sort of work they had to do to survive.
0:30:33 > 0:30:37They draped the entire kelp stocks over the wall to dry in the sun.
0:30:37 > 0:30:40When they were completely dry, they burned them in the kilns.
0:30:40 > 0:30:42Why did they burn it, then?
0:30:42 > 0:30:45The reason they burned it was to concentrate it.
0:30:45 > 0:30:47A ship came in and anchored in the bay,
0:30:47 > 0:30:50and it was taken off to chemical factories.
0:30:50 > 0:30:52Some of it was used for bleaching,
0:30:52 > 0:30:54some of it was used for chemicals, like iodine.
0:31:00 > 0:31:03In the 1830s, the kelp industry declined
0:31:03 > 0:31:06when alternative chemicals came onto the market,
0:31:06 > 0:31:10and Rathlin was also hit hard by the potato famine.
0:31:12 > 0:31:16Between 1846 and 1850, roughly half of the population
0:31:16 > 0:31:20emigrated to America, and numbers never recovered.
0:31:26 > 0:31:28Around 100 years later,
0:31:28 > 0:31:32a BBC documentary depicted a community under threat.
0:31:33 > 0:31:37People still go, and through a glassless window,
0:31:37 > 0:31:40you can see the discarded relics of the last family.
0:31:41 > 0:31:44The question is, how long can a place live
0:31:44 > 0:31:46if its people are drained away?
0:31:50 > 0:31:54Numbers continued to decline and, just a few years ago,
0:31:54 > 0:31:57only 75 people were left on the island.
0:32:05 > 0:32:08Today, though, the picture looks very different.
0:32:09 > 0:32:13There's now around 125 islanders,
0:32:13 > 0:32:16and there is something of a baby boom.
0:32:17 > 0:32:22- Who is this? This is Oscar. And?- This is Darragh.- Freya. Barra.
0:32:22 > 0:32:26And how many altogether on the island now, little ones?
0:32:26 > 0:32:30- There have been six babies born since 2014.- Really?
0:32:30 > 0:32:33There was five born in the one year, in 2014,
0:32:33 > 0:32:35and that was a real record for the island.
0:32:35 > 0:32:38There had been nothing like that for more than 30 years.
0:32:38 > 0:32:42And then a baby was born in 2015, and there is one more on the way.
0:32:42 > 0:32:46The woman that owns this cafe is pregnant with her second child.
0:32:46 > 0:32:47Were you born on the island?
0:32:47 > 0:32:52No, myself and my husband Stephen, we moved here in 2009.
0:32:52 > 0:32:55We actually both moved here from Dublin.
0:32:55 > 0:32:59So, it was quite a dramatic change to move from a busy city life
0:32:59 > 0:33:01- to Rathlin.- What brought you here?
0:33:01 > 0:33:03We were ready for a change in lifestyle.
0:33:03 > 0:33:05We were both academics in Dublin,
0:33:05 > 0:33:09but it is really special to come home each day to Rathlin Island.
0:33:09 > 0:33:11- Where you born on the island?- No!
0:33:11 > 0:33:13You're another newcomer.
0:33:13 > 0:33:16Yeah, I am from Kildare in Ireland,
0:33:16 > 0:33:19and I moved to Belfast some years ago, and we've just recently moved,
0:33:19 > 0:33:23but we've been coming here for about 15 years.
0:33:23 > 0:33:26I'm originally from County Down, and I've married an islander.
0:33:26 > 0:33:29- What's the atmosphere on the island now?- I think it is great.
0:33:29 > 0:33:32There's a lot of community spirit, community events and things.
0:33:32 > 0:33:36All the generations often get opportunities to be together,
0:33:36 > 0:33:39and that is very special, living in a small community.
0:33:39 > 0:33:42So, do you think the future of the island is now secure
0:33:42 > 0:33:45because of all these little ones?
0:33:45 > 0:33:47As secure as it can be, I suppose, but, yeah,
0:33:47 > 0:33:48it definitely looks hopeful.
0:33:48 > 0:33:51Small businesses are opening up and employment
0:33:51 > 0:33:54and that seems to be, definitely, a lot more secure.
0:33:54 > 0:33:57TRADITIONAL MUSIC PLAYS
0:33:58 > 0:34:02There has always been a great sense of community on Rathlin,
0:34:02 > 0:34:05with the echoes of the past never far away.
0:34:05 > 0:34:08Today, that island spirit is as strong as ever.
0:34:08 > 0:34:11It is intrinsically linked to its rugged landscape,
0:34:11 > 0:34:14its weather and its natural resources.
0:34:16 > 0:34:19Later, I'll be harvesting and sampling the kelp that's
0:34:19 > 0:34:22playing a role in reviving Rathlin's fortunes.
0:34:24 > 0:34:26MUSIC ENDS
0:34:26 > 0:34:28CHEERING AND APPLAUSE
0:34:32 > 0:34:33LAMB BLEATS
0:34:36 > 0:34:38The days are drawing out.
0:34:38 > 0:34:42Spring sunshine is driving out the morning chill.
0:34:44 > 0:34:48And work on Adam's farm is picking up apace.
0:34:48 > 0:34:52This spring sunshine is absolutely perfect for these ewes
0:34:52 > 0:34:54and lambs that have been turned out onto the grass.
0:34:54 > 0:34:56Fingers crossed it stays like it,
0:34:56 > 0:34:59but we've still got lots of animals still in the sheds
0:34:59 > 0:35:01that need special attention and, also,
0:35:01 > 0:35:04I've got a new breed of pig turning up later.
0:35:04 > 0:35:06So plenty to be getting on with.
0:35:10 > 0:35:14Some of our sheep may have been put out on the fresh grass, but
0:35:14 > 0:35:18the majority of the flock are still in the sheds waiting to give birth.
0:35:20 > 0:35:23Their diet at this late stage of pregnancy is vital to the
0:35:23 > 0:35:26health of the ewes and unborn lambs.
0:35:27 > 0:35:30Lambing is well under way and it is going very well,
0:35:30 > 0:35:34and, ideally, we want the ewes to have two lambs each,
0:35:34 > 0:35:36and when farmers talk about the number of lambs
0:35:36 > 0:35:40that ewes are having, they talk about it in percentages,
0:35:40 > 0:35:43so if they were having one each, that would be 100% lambing.
0:35:43 > 0:35:46If they were all having two each, that would be 200% lambing.
0:35:46 > 0:35:49Ours is working about 185% at the moment,
0:35:49 > 0:35:52so nearly two lambs per ewe, which is absolutely brilliant,
0:35:52 > 0:35:55but when the ewes are carrying so many lambs inside them,
0:35:55 > 0:35:58the nutrition is absolutely essential.
0:36:01 > 0:36:04Thankfully, we made this really good-quality silage last summer,
0:36:04 > 0:36:06which is full of energy and protein,
0:36:06 > 0:36:08but we do still need to top these ewes up
0:36:08 > 0:36:11with some high-protein sheep nuts,
0:36:11 > 0:36:13and that's what I am going to do now.
0:36:17 > 0:36:20And we work out how many sheep nuts to feed them
0:36:20 > 0:36:22depending on the quality of the silage.
0:36:25 > 0:36:29And these sheep nuts are full of protein and minerals and energy.
0:36:29 > 0:36:32These are all singles. They've only got one lamb inside them,
0:36:32 > 0:36:33so they don't need so much grub.
0:36:33 > 0:36:36If we give them too much, the ewes will get too fat and the lambs
0:36:36 > 0:36:40will be too big, and they will struggle to give birth to them.
0:36:40 > 0:36:43We separate the ewes based on how many lambs they are carrying.
0:36:43 > 0:36:47This way, we can tailor their diets to suit their condition.
0:36:47 > 0:36:50These are twins and triplets in here,
0:36:50 > 0:36:54and they need twice as much grub as the singles.
0:36:54 > 0:36:55They don't care about me.
0:36:55 > 0:36:59They'll just knock me over trying to get to their breakfast!
0:36:59 > 0:37:02And they need more because of the multiple lambs inside them.
0:37:02 > 0:37:05The lambs do about 75% of their growth
0:37:05 > 0:37:08in the last five to six weeks of pregnancy.
0:37:08 > 0:37:13In fact, there is a disease called twin lamb disease that affects ewes
0:37:13 > 0:37:15that are giving birth to twins and triplets,
0:37:15 > 0:37:19and if the nutrition isn't right, those lambs are drawing on all
0:37:19 > 0:37:22the mother's resources, and it can make them ill and they can die.
0:37:22 > 0:37:25So the nutrition has to be right, and if we get it right,
0:37:25 > 0:37:28the ewes will lamb down in good condition themselves,
0:37:28 > 0:37:32producing plenty of milk, and the lambs will be a perfect size.
0:37:32 > 0:37:35At the moment, I think we are getting it just about spot-on.
0:37:41 > 0:37:44The ewes are sharing the shed with our herd of pregnant nanny goats.
0:37:44 > 0:37:48They've been politely waiting in the wings for their breakfast,
0:37:48 > 0:37:51but I am being patient with them too.
0:37:51 > 0:37:54When a goat gives birth, it is called kidding,
0:37:54 > 0:37:58and all these nannies are supposed to have kidded by now.
0:37:58 > 0:38:00We put the billies in in the autumn
0:38:00 > 0:38:03and the nannies come into season ready to accept the billy
0:38:03 > 0:38:06as the day lengths get shorter, but because we had such a mild,
0:38:06 > 0:38:10warm autumn, we don't think the nannies came into season
0:38:10 > 0:38:12when we expected them to, so, actually,
0:38:12 > 0:38:16they all are supposed to have given birth, but none of them have.
0:38:16 > 0:38:18They are looking pretty huge at the moment,
0:38:18 > 0:38:20and I am expecting them any day.
0:38:20 > 0:38:22Right, they can have their breakfast.
0:38:22 > 0:38:24There you go, girls.
0:38:24 > 0:38:27So, although these are all still expecting, there is one that
0:38:27 > 0:38:31did give birth when I was hoping, and she is in a pen over there.
0:38:32 > 0:38:34Well, here she is.
0:38:34 > 0:38:36Goats are very similar to sheep in many ways.
0:38:36 > 0:38:38They have the same gestation period,
0:38:38 > 0:38:40they give birth to similar amounts of young,
0:38:40 > 0:38:43they've both got two teats to feed them on.
0:38:43 > 0:38:45The only difference, really, is that sheep are much hardier
0:38:45 > 0:38:48because they have got a fleece that is full of grease
0:38:48 > 0:38:50and they can cope with wet, cold weather,
0:38:50 > 0:38:54whereas goats need a shelter, so they like being in the shed here.
0:38:54 > 0:38:57And this nanny gave birth to twins.
0:38:57 > 0:39:00One lovely little goat kid here.
0:39:00 > 0:39:03That's a real corker.
0:39:03 > 0:39:06But the twin was tiny, and we thought it was going to die,
0:39:06 > 0:39:08so we had to tube it with colostrum,
0:39:08 > 0:39:12the first milk that the nanny produces, and now we have got it
0:39:12 > 0:39:16in a warmer pen out the back there, with lots of little triplet lambs.
0:39:16 > 0:39:18We'll go and have a look at it.
0:39:31 > 0:39:35So, in here, we've got two little pens with heat lamps on,
0:39:35 > 0:39:36with lambs in.
0:39:36 > 0:39:39This is where we have our triplet or quad lambs.
0:39:39 > 0:39:43A ewe has only got two teats, so if she has more than two lambs,
0:39:43 > 0:39:46she can't feed them all, so we rear the spares in here,
0:39:46 > 0:39:49and this is where the little goat kid is.
0:39:49 > 0:39:51And he is still quite small.
0:39:51 > 0:39:55He is about half the size of his brother, but doing really well now.
0:39:55 > 0:39:57Looking really healthy.
0:39:57 > 0:39:59And usually, with these pet lambs,
0:39:59 > 0:40:02we have to feed them during the day and the night.
0:40:02 > 0:40:05We have got them on this automatic feeder, they have got some teats
0:40:05 > 0:40:07in here, so they can suckle milk whenever they want.
0:40:07 > 0:40:11It is fed by these tubes that come from this automatic feeder.
0:40:11 > 0:40:15The powdered milk is in the top, it's mixed up with the water,
0:40:15 > 0:40:18warmed up and then feeds straight through to them.
0:40:18 > 0:40:20I will see if he wants to have a little suckle.
0:40:22 > 0:40:23There we go.
0:40:23 > 0:40:25There.
0:40:26 > 0:40:29Perfect. Goats are clever little creatures,
0:40:29 > 0:40:32and he's really getting the hang of that, which is brilliant,
0:40:32 > 0:40:34because it will save us a lot of time,
0:40:34 > 0:40:36and at this time of year, we are always busy.
0:40:40 > 0:40:43The ewes giving birth here are from the commercial flock
0:40:43 > 0:40:47we keep on the farm but, as you know, rare breeds are my passion.
0:40:48 > 0:40:52Today, pig farmer Chris Coe is bringing me a very special delivery.
0:40:55 > 0:40:57PIG GRUNTS
0:40:57 > 0:40:59Well, this is all quite exciting for me.
0:40:59 > 0:41:02I've ordered some Berkshire pigs, but I haven't seen them yet.
0:41:02 > 0:41:04- Hi, Chris.- Hi, Adam. Nice to meet you.- And you.
0:41:04 > 0:41:06- So, have you got me some nice ones? - I do hope so.
0:41:06 > 0:41:09- Shall we let them out?- Yes, let's.
0:41:11 > 0:41:13Who have we got here, then, Chris?
0:41:13 > 0:41:15- This is Henry.- The boar? - That's right.
0:41:15 > 0:41:17He is 11 months old and raring to go.
0:41:17 > 0:41:20- Is he friendly?- Yeah.- Go on, then.
0:41:20 > 0:41:22Go on.
0:41:22 > 0:41:26'Chris has one of the largest herds of Berkshire pigs in the country,
0:41:26 > 0:41:28'and as well as Henry the boar...'
0:41:28 > 0:41:31There we go. He's lovely.
0:41:31 > 0:41:34'..she has also kindly sold me two pregnant gilts,
0:41:34 > 0:41:38'young female pigs who are yet to have a litter...'
0:41:38 > 0:41:39He's pleased to see you.
0:41:41 > 0:41:45'..and a sow that has recently given birth to seven little piglets.'
0:41:45 > 0:41:47HE CHUCKLES
0:41:47 > 0:41:49Look at you with all your babies!
0:41:49 > 0:41:52It's all a bit strange, isn't it? All a bit new.
0:41:52 > 0:41:54Right, let's get them in the stable, shall we?
0:41:54 > 0:41:57Come on, little piggies. Come on.
0:41:59 > 0:42:01In you go with your mum.
0:42:04 > 0:42:07Quite a different temperament to my Iron Age pigs.
0:42:07 > 0:42:08Yeah, they are very, very calm
0:42:08 > 0:42:11and they're great because even when they farrow,
0:42:11 > 0:42:14you can be in with them, and they're absolutely, completely relaxed.
0:42:14 > 0:42:16No problem whatsoever.
0:42:16 > 0:42:19Having never had the breed before, it is very exciting to have them
0:42:19 > 0:42:22on the farm, but take me through the finer points of a Berkshire.
0:42:22 > 0:42:24What am I looking for?
0:42:24 > 0:42:27Black coat all over, and then you've got six white points -
0:42:27 > 0:42:29one on each foot, on the tip of the tail
0:42:29 > 0:42:31and then just down the front of the face.
0:42:31 > 0:42:33How much down the front of the face?
0:42:33 > 0:42:35I see some of the piglets differ a bit.
0:42:35 > 0:42:38Yes. It shouldn't be too much. You don't want their whole face covered.
0:42:38 > 0:42:41It should just be, literally, across the top of the nose.
0:42:41 > 0:42:44Not round the eyes. And not too much round the muzzle either.
0:42:44 > 0:42:46And in stature, in comparison to the Tamworth
0:42:46 > 0:42:48and the Gloucester Old Spot, quite a small pig.
0:42:48 > 0:42:51They are. They're known as "the ladies' pig", actually.
0:42:51 > 0:42:52They're great for someone my size
0:42:52 > 0:42:54because you don't feel overpowered by them,
0:42:54 > 0:42:58but it's their temperament which is what attracts you to them.
0:42:58 > 0:43:02What about the Rare Breeds Survival Trust? Where are they on their list?
0:43:02 > 0:43:04- Cos they're quite rare, aren't they? - Yes, they are.
0:43:04 > 0:43:05They are a vulnerable category.
0:43:05 > 0:43:08There are only about 200 active sows in the whole of the country.
0:43:08 > 0:43:10They're really lovely.
0:43:10 > 0:43:13Well, thank you so much for bringing me such a lovely herd.
0:43:13 > 0:43:16- It's great to get started in them. - Absolutely.
0:43:40 > 0:43:44Earlier, I began exploring the circular walk, the Ulster Way.
0:43:46 > 0:43:48My journey has brought me to the
0:43:48 > 0:43:51remote White Park Bay on the Antrim coast,
0:43:51 > 0:43:55one of creator Wilfrid Capper's favourite spots.
0:43:55 > 0:44:00Capper helped buy the bay for the nation 80 years ago.
0:44:03 > 0:44:06Here, his path crosses the beach and dunes.
0:44:09 > 0:44:12Footpaths bear the brunt of a lot of walking boots and weather,
0:44:12 > 0:44:15and need care and attention to stay open.
0:44:15 > 0:44:18But when there is more than 600 miles of it,
0:44:18 > 0:44:19that's a lot of hard graft.
0:44:26 > 0:44:30'The two-mile stretch of path across White Park Bay
0:44:30 > 0:44:32'is maintained by a hardy team,
0:44:32 > 0:44:36'led by National Trust warden Cliff Henry.'
0:44:36 > 0:44:37Lovely to see you too.
0:44:37 > 0:44:40Now, this is not a bad spot to be responsible for, is it?
0:44:40 > 0:44:43It's beautiful, isn't it? Every day is different.
0:44:43 > 0:44:45The weather is always different, so every day,
0:44:45 > 0:44:49- it is beautiful in a different way. - So, what is your involvement?
0:44:49 > 0:44:51My job is area ranger, so I look after the site,
0:44:51 > 0:44:55for its conservation, so I would manage any scrub clearance,
0:44:55 > 0:45:00or any problems on site, I would be responsible for looking after that.
0:45:00 > 0:45:02Why does it need scrub clearance?
0:45:02 > 0:45:04Why can't you just let nature take its course?
0:45:04 > 0:45:07There have been a number of issues with under-grazing
0:45:07 > 0:45:10since the Trust took the site on, and this has led to brambles
0:45:10 > 0:45:13and blackthorn just growing uncontrollably,
0:45:13 > 0:45:16so now bramble and blackthorn cover nearly a third of the park.
0:45:16 > 0:45:18We are trying to turn the clock back
0:45:18 > 0:45:20and get it back to its pristine state.
0:45:20 > 0:45:23Well, you've got another willing volunteer here, Cliff,
0:45:23 > 0:45:25and I love burning stuff, so lead the way.
0:45:28 > 0:45:31I'm off to help Cliff and the volunteer working party
0:45:31 > 0:45:34clear the scrub on the slopes here.
0:45:35 > 0:45:3880 years ago, when Capper fell for this place,
0:45:38 > 0:45:42grazing farm animals would have kept the undergrowth in check.
0:45:42 > 0:45:45Now the dominant blackthorn and brambles
0:45:45 > 0:45:47smother all the other plants.
0:45:47 > 0:45:52Cutting them back will allow the recorded 1,000 species
0:45:52 > 0:45:54to re-emerge and thrive again.
0:45:56 > 0:46:00What plants and species have you got here that you want to preserve?
0:46:00 > 0:46:03We have 13 species of orchid on site here,
0:46:03 > 0:46:06and some of those have only been seen once,
0:46:06 > 0:46:08so they are very rare.
0:46:20 > 0:46:21Whoo!
0:46:21 > 0:46:25It is a hard job but it is very satisfying. Oh...
0:46:38 > 0:46:41White Park Bay has four-legged volunteers, too,
0:46:41 > 0:46:44roaming the beach and dunes.
0:46:44 > 0:46:46These cattle are a vital weapon
0:46:46 > 0:46:48in the battle to rid
0:46:48 > 0:46:49the bay of pest plants.
0:46:49 > 0:46:51Wonderfully easy to please,
0:46:51 > 0:46:55they can tackle brambles and other unpalatable vegetation.
0:46:55 > 0:46:59National Trust manager and livestock farmer Frank Devlin
0:46:59 > 0:47:01keeps a close eye on the cattle.
0:47:02 > 0:47:05Frank, I have seen it all now.
0:47:05 > 0:47:07- Cows on the beach?- Yes. Indeed.
0:47:07 > 0:47:10They are very at home on the beach, actually,
0:47:10 > 0:47:13but you are just as likely to see them way up on the scree slopes.
0:47:13 > 0:47:16What are they doing here? Is this their ground?
0:47:16 > 0:47:17This is where they graze.
0:47:17 > 0:47:20There's not too many of them here in the wintertime
0:47:20 > 0:47:23because the vegetation is low and there is not too much feeding,
0:47:23 > 0:47:25but in the summertime, the numbers increase.
0:47:25 > 0:47:28What you've seen today, the guys out working with the chainsaws,
0:47:28 > 0:47:31the strimmers, the tractors, is a short-term measure to try
0:47:31 > 0:47:36and get all the scrub under control and at that stage, then,
0:47:36 > 0:47:38we will allow the cattle to take their place
0:47:38 > 0:47:40as a long-term measure for conservation.
0:47:40 > 0:47:42What type of cows are they?
0:47:42 > 0:47:45They must be a certain breed that can handle this sort of terrain?
0:47:45 > 0:47:47These are young Angus cattle.
0:47:47 > 0:47:51They are young because we have a bit of an issue here on site with ticks,
0:47:51 > 0:47:54and the ticks on the site carry a parasite,
0:47:54 > 0:47:57and the parasite attacks their red blood cells,
0:47:57 > 0:48:01which can be very dangerous and actually fatal in some cases,
0:48:01 > 0:48:04so the younger cattle are more resilient to that parasite.
0:48:04 > 0:48:07- I can see you have got a soft spot for those cattle.- Oh, absolutely.
0:48:07 > 0:48:10They are so at home here, and it works so well,
0:48:10 > 0:48:13for both the National Trust and the livestock here.
0:48:13 > 0:48:15They're getting a great habitat,
0:48:15 > 0:48:18the tenant is getting the livestock outside,
0:48:18 > 0:48:21good conditions to keep them in, less winter feeding,
0:48:21 > 0:48:25and it's a win-win situation for both of us.
0:48:28 > 0:48:32Thanks to the National Trust wardens and all their helpers,
0:48:32 > 0:48:36this bay will again become the place that Wilfrid Capper knew and loved.
0:48:36 > 0:48:41This year marks the 70th anniversary of one man's vision that has
0:48:41 > 0:48:43left us this glorious, pristine bay
0:48:43 > 0:48:46and the Ulster Way path that crosses it.
0:48:48 > 0:48:52He's a local hero here in Northern Ireland, but I think you'll agree
0:48:52 > 0:48:57his flash of inspiration deserves to be commemorated across the UK.
0:48:57 > 0:48:59I mean, just look at it!
0:49:20 > 0:49:23Today, we are exploring Northern Ireland
0:49:23 > 0:49:28and while Anita is discovering the Ulster Way, I'm on Rathlin.
0:49:31 > 0:49:34This small island lies just off the Antrim coast.
0:49:35 > 0:49:40It has a rugged and beautiful shoreline, alive with wildlife.
0:49:48 > 0:49:52The islanders have always been great sailors. They've had to be.
0:49:52 > 0:49:57And along with farming, fishing has been a vital source of income here.
0:49:57 > 0:50:02But today, in these waters, there is an intriguing new enterprise.
0:50:02 > 0:50:04An underwater farm.
0:50:08 > 0:50:12I'm joining fourth-generation fisherman Benji McFaul.
0:50:12 > 0:50:14When he's not harvesting shellfish,
0:50:14 > 0:50:18he turns his hand to a spot of aquaculture.
0:50:18 > 0:50:23His family cultivate kelp plants in a lab on shore before fixing them
0:50:23 > 0:50:26onto ropes to mature out at sea.
0:50:29 > 0:50:32They've found conditions are good here for growing this sea vegetable
0:50:32 > 0:50:35and now it is time to gather it in.
0:50:35 > 0:50:38The temperature here tends not to fluctuate too much,
0:50:38 > 0:50:40we've got quite consistent temperatures.
0:50:40 > 0:50:44- That's good for growing kelp? - It's good for growing kelp, yeah.
0:50:44 > 0:50:47In the summertime, it will increase a bit but not by a wild lot.
0:50:47 > 0:50:49The waters are quite cold round here,
0:50:49 > 0:50:52and the kelp seem to thrive in colder waters.
0:50:52 > 0:50:54How deep does it go?
0:50:54 > 0:50:58When the rope is set at first, the rope is situated about seven feet
0:50:58 > 0:51:01below the surface, but then, as the kelp starts to grow,
0:51:01 > 0:51:04the rope becomes heavier and heavier, and the rope will sink.
0:51:04 > 0:51:07It won't sink to the bottom but it will pull the floats down,
0:51:07 > 0:51:09and whenever that happens,
0:51:09 > 0:51:11that means the rope is ready for harvesting.
0:51:11 > 0:51:14- But it's very sustainable, isn't it? - Oh, it is totally sustainable.
0:51:14 > 0:51:16We are not to do any harm to any wildlife.
0:51:16 > 0:51:20In fact, you create a wee bit of a habitat while the stuff is going.
0:51:20 > 0:51:23Wee shrimps and fish thrive and live within the kelp ropes.
0:51:23 > 0:51:26Which do you prefer, getting lobsters and crabs, or kelp?
0:51:26 > 0:51:28Um...
0:51:28 > 0:51:30Ach, I like fishing for shellfish, you know?
0:51:30 > 0:51:34But I don't mind doing this either. But it is more pleasurable
0:51:34 > 0:51:37when the weather is a bit better, in the summer, like.
0:51:37 > 0:51:39But, no, it's grand.
0:51:47 > 0:51:51Once collected, the crop is taken back to the island.
0:51:51 > 0:51:55There, it is made into foods like noodles and pesto.
0:51:58 > 0:52:01And Kate Burns, Benji's mum and company founder,
0:52:01 > 0:52:06is keen to show me how versatile and tasty this superfood can be.
0:52:06 > 0:52:08So, we've got a little salad here.
0:52:08 > 0:52:12Here, we've got kelp made with basil and garlic, into a pesto.
0:52:12 > 0:52:14We have it mixed with creme fraiche with...
0:52:14 > 0:52:18- One of Benji's lobsters.- ..one of Benji's lobsters, with kelp butter.
0:52:18 > 0:52:21- Lovely.- And then we have it with noodles as well.
0:52:21 > 0:52:23So we're just going to put some noodles...
0:52:23 > 0:52:26In here, they're actually mixed with regular noodles.
0:52:26 > 0:52:29You would normally cook the noodles for maybe two minutes.
0:52:29 > 0:52:31- Just to soften them up? - Just to soften them up a bit, yes.
0:52:31 > 0:52:33- So, I'll just lift them out.- Yeah.
0:52:33 > 0:52:36The kelp doesn't have much of a taste.
0:52:36 > 0:52:38You will see when you try them now.
0:52:38 > 0:52:41It just tastes vaguely of the sea. It is not strong, generally.
0:52:41 > 0:52:43It is an ingredient.
0:52:43 > 0:52:46It looks more like tagliatelle to me than noodles.
0:52:46 > 0:52:48Well, we call it our tagliatelle cut.
0:52:55 > 0:52:57I see what you mean about tasting of the sea.
0:52:57 > 0:53:01- Yes.- Yeah. It is a rather nice flavour, actually.- Yeah.
0:53:01 > 0:53:03- Isn't it?- It has.
0:53:03 > 0:53:06It is quite a subtle flavour. Not salty at all.
0:53:12 > 0:53:15What do you see for the future of kelp?
0:53:15 > 0:53:17- Is it just on this island?- No.
0:53:17 > 0:53:21Actually, I really think the British Isles are in a really sweet
0:53:21 > 0:53:24place to be a major producer of farmed kelp.
0:53:24 > 0:53:28We can't actually grow what we would like to here,
0:53:28 > 0:53:31and that is actually because our sea is too rough.
0:53:31 > 0:53:34And we'd be looking to other peripheral coastal communities,
0:53:34 > 0:53:38communities that are struggling, where fishing is a challenge,
0:53:38 > 0:53:41and help them start to grow kelp.
0:53:41 > 0:53:44Well, I am going to take this back to the mainland to
0:53:44 > 0:53:46a friend of mine, see what she makes of it.
0:53:46 > 0:53:50- See if she can guess what this tagliatelle comes from.- OK.
0:53:50 > 0:53:53Lovely to see you, Kate. And all the very best for your business.
0:53:53 > 0:53:54Thank you very much.
0:53:59 > 0:54:03It's great to see that kelp looks set to be an integral
0:54:03 > 0:54:06part of Rathlin's future while, at the same time,
0:54:06 > 0:54:10providing a fitting link to the island's past.
0:54:11 > 0:54:14Hi, John. I'm the welcoming committee.
0:54:14 > 0:54:17- Well, thank you. Lovely to see you again.- How was it?
0:54:17 > 0:54:20Fantastic little place, yeah. I really loved it there.
0:54:20 > 0:54:22What about you? Welcome back to Countryfile,
0:54:22 > 0:54:24- after all the glamour of Strictly. - It's good to be back. I know.
0:54:24 > 0:54:27I've got some sequins hidden under here somewhere.
0:54:27 > 0:54:29Look, I've got you something from the island.
0:54:29 > 0:54:33Ooh! Now, if this is the secret to being youthful like you, John...
0:54:33 > 0:54:35Now, what do you think that is?
0:54:35 > 0:54:37- Tagliatelle of some sort?- Hmm.
0:54:37 > 0:54:39Hmm!
0:54:39 > 0:54:40Oh, it's delicious.
0:54:40 > 0:54:42Do you know what it is made from?
0:54:42 > 0:54:43- Tell me.- Seaweed.
0:54:43 > 0:54:46- Have some more.- Thank you. - You can have the whole lot!
0:54:46 > 0:54:48Well, that's it for this week.
0:54:48 > 0:54:50Next week, Adam is going to be in Aberystwyth,
0:54:50 > 0:54:53finding out what life is like for a young farmer.
0:54:53 > 0:54:57- Until then, from Northern Ireland, goodbye.- Bye.- This is good stuff.