0:00:27 > 0:00:32Breathtaking beauty and boats for as far as the eye can see.
0:00:32 > 0:00:34This is the picturesque coast of Pembrokeshire.
0:00:36 > 0:00:39And every couple of years a flotilla of boats gathers
0:00:39 > 0:00:44here for a very special celebration of this area's marine heritage.
0:00:44 > 0:00:46This is just part of that flotilla,
0:00:46 > 0:00:50and later on I'll be going on board to discover more about it.
0:00:52 > 0:00:56Helen's cooking up a seaweed-y storm in a surfer's paradise.
0:00:56 > 0:00:58I add it to baked beans now, I add it to porridge,
0:00:58 > 0:01:00I add it to everything.
0:01:00 > 0:01:03- Porridge?- Yeah.- You are so in love with seaweed,
0:01:03 > 0:01:05it is scary.
0:01:05 > 0:01:09Tom's looking at why gas emissions from farms are causing such
0:01:09 > 0:01:13- a problem.- Agriculture and land use change account for between
0:01:13 > 0:01:16a fifth and a quarter of the world's greenhouse gas emissions.
0:01:16 > 0:01:21And Adam's transporting some of his cattle to pastures new.
0:01:21 > 0:01:23It is not a simple process, moving animals -
0:01:23 > 0:01:25something you can't do on a whim.
0:01:28 > 0:01:31OK, girls. This is your new home.
0:01:43 > 0:01:47Pembrokeshire's spectacular shores are famously scenic -
0:01:47 > 0:01:50one of our landscape's richest treasures.
0:01:52 > 0:01:57But the coastline is cleft in two by this vast estuary, where four
0:01:57 > 0:02:00rivers meet and drain into the Celtic Sea.
0:02:02 > 0:02:05It's called the Daugleddau, and on its banks
0:02:05 > 0:02:08lies the Port of Milford Haven.
0:02:11 > 0:02:14A twisting ribbon of wide, deep water,
0:02:14 > 0:02:17the estuary has shaped local livelihoods and industries.
0:02:17 > 0:02:22It's one of the world's greatest natural harbours.
0:02:22 > 0:02:24It's rightly called the Haven,
0:02:24 > 0:02:26and for as long as there have been boats,
0:02:26 > 0:02:29they've found shelter on this waterway.
0:02:36 > 0:02:40David James of the West Wales Maritime Heritage Society
0:02:40 > 0:02:44takes great pride in the history of his local patch.
0:02:44 > 0:02:47- David.- Hello, John, how are you? - Fine, thank you.
0:02:47 > 0:02:51This place has got an amazing seafaring history, hasn't it?
0:02:51 > 0:02:53Oh, absolutely tremendous.
0:02:53 > 0:02:56Legend has it the stones for Stonehenge were
0:02:56 > 0:02:59transported down this very waterway.
0:02:59 > 0:03:04And at least one prehistoric boat has been discovered in Milford.
0:03:04 > 0:03:07A lot of the island names have Viking names,
0:03:07 > 0:03:10like Skomer, Skokholm, and Hubba, a suburb of Milford Haven.
0:03:10 > 0:03:14And of course it's always been boat building here, shipbuilding.
0:03:14 > 0:03:18Oh, absolutely. There were two royal dockyards in Pembrokeshire.
0:03:18 > 0:03:24There was one in Milford that built seven ships for Nelson's navy.
0:03:24 > 0:03:28But they built a great number of ships right here in Pembroke Dock.
0:03:28 > 0:03:32Including five Royal yachts for Her Majesty Queen Victoria.
0:03:32 > 0:03:36And has the sea attracted you since you were a boy?
0:03:36 > 0:03:39Oh, yes, I've always pottered about on the beach and fished and sailed,
0:03:39 > 0:03:43and my dad's taught me seamanship, and his dad taught him
0:03:43 > 0:03:46seamanship, so we go back a long way in Pembroke Dock.
0:03:46 > 0:03:49So you're obviously very passionate about this place.
0:03:49 > 0:03:52Well, who cannot be passionate about Pembrokeshire?
0:03:52 > 0:03:54This is the best place in the world to live.
0:04:02 > 0:04:04But not all the vessels that pass through
0:04:04 > 0:04:07here are as grand as royal yachts.
0:04:07 > 0:04:10A little humbler are the small, local craft
0:04:10 > 0:04:12that the heritage society rescue and preserve.
0:04:13 > 0:04:19Brian King is a retired pilot who's swapped planes for boats.
0:04:19 > 0:04:20Hello, Brian.
0:04:20 > 0:04:24- Some restoration work going on here. - Yes.- What kind of boat is it?
0:04:24 > 0:04:26It's a Pembroke One Design.
0:04:26 > 0:04:30We don't know the exact history of this one - she was donated to us -
0:04:30 > 0:04:34but they were built in the late '30s and they were used for racing.
0:04:34 > 0:04:38- So what have you had to do to this one, then?- Quite a lot of work.
0:04:38 > 0:04:40If you look in the boat there, you can
0:04:40 > 0:04:43see the lighter-coloured planks that have been replaced.
0:04:43 > 0:04:47And what's an airline pilot doing restoring boats?
0:04:47 > 0:04:50It's an ideal spot to get involved with boats.
0:04:50 > 0:04:53I've always liked woodwork and I really
0:04:53 > 0:04:55enjoy sailing the heritage boats, as well.
0:04:55 > 0:04:57And lots of new skills to learn.
0:04:57 > 0:04:59Lots of new skills to learn.
0:04:59 > 0:05:02We've got lots of different members, we've all got different skill sets.
0:05:02 > 0:05:05We've got about 20 people who turn up every week.
0:05:05 > 0:05:09The heritage society's volunteers come here for many different
0:05:09 > 0:05:13reasons. Luke is one of the regulars.
0:05:13 > 0:05:17It's easy to come here because I only live up the road.
0:05:17 > 0:05:20- And so I can come in most days. - And what sort of work do you do?
0:05:20 > 0:05:25Well, mending the boats, there's mowing the lawn, the angle grinder.
0:05:25 > 0:05:27I like it here.
0:05:27 > 0:05:30And there's some very interesting people here who...
0:05:30 > 0:05:32And intelligent conversation most of the time.
0:05:32 > 0:05:34THEY LAUGH
0:05:34 > 0:05:36And is the plan eventually to have it back in the water
0:05:36 > 0:05:37and sailing and competing?
0:05:37 > 0:05:40Yes, she's been painted up to go back in the water.
0:05:40 > 0:05:43And a fantastic sight she will look.
0:05:43 > 0:05:48Yes, she will, she will be a big sail, big crew and a big sight.
0:05:50 > 0:05:53Well, a lick of paint is giving this old girl a new lease of life.
0:05:53 > 0:05:56Hopefully she'll soon be back in the water where she belongs -
0:05:56 > 0:06:00a working reminder of the rich history of this estuary.
0:06:10 > 0:06:14Now, it's claimed that agriculture emits more greenhouse gases
0:06:14 > 0:06:18than traffic. So, what's been done to solve the problem? Here's Tom.
0:06:20 > 0:06:23It's hard to believe, when you look at this pastoral
0:06:23 > 0:06:27scene, that these animals could be harming the environment.
0:06:27 > 0:06:31But when it comes to climate change, in fact they are.
0:06:31 > 0:06:34Now, that's because around the world, growing
0:06:34 > 0:06:38and producing the food we eat is responsible for around a
0:06:38 > 0:06:40third of dangerous greenhouse gas emissions.
0:06:45 > 0:06:47Now a new report says that
0:06:47 > 0:06:52if farm-related emissions aren't tackled, then the first legally
0:06:52 > 0:06:57binding global climate plan agreed in Paris last year will be breached.
0:06:57 > 0:07:02And the world would be unable to avoid catastrophic climate change.
0:07:03 > 0:07:07So, what's causing these harmful agricultural emissions?
0:07:08 > 0:07:11This has to be the most hi-tech cow shed I've ever seen.
0:07:11 > 0:07:13Yes, these are respiration chambers.
0:07:13 > 0:07:16We use them to measure the oxygen that a cow consumes
0:07:16 > 0:07:19and the methane and other gases she produces.
0:07:19 > 0:07:22Professor Chris Reynolds of the University of Reading says
0:07:22 > 0:07:27that cows are a major emitter of methane, a potent greenhouse gas.
0:07:29 > 0:07:31One thought, we've come up to the front-end.
0:07:31 > 0:07:33Is that the right place to be?
0:07:33 > 0:07:36Well, it is in terms of where the methane is emitted from the cow.
0:07:36 > 0:07:40Virtually all the methane a cow produces is eructated, or belched,
0:07:40 > 0:07:44as opposed to coming from the back end of the cow.
0:07:44 > 0:07:49Why is it that cows and sheep, I gather, produce so much methane?
0:07:49 > 0:07:54So, the cow's stomach has billions of microorganisms that help
0:07:54 > 0:07:55her digest her feed.
0:07:55 > 0:07:59Specific microbes that account for that methane production.
0:07:59 > 0:08:02Right, and that's just a pretty much inevitable
0:08:02 > 0:08:05fact of the biology of ruminants like cows.
0:08:05 > 0:08:08It's part of what makes a ruminant a ruminant.
0:08:08 > 0:08:11On average, the estimate is that, for a lactating dairy cow,
0:08:11 > 0:08:15she would be producing about 600 litres of methane a day.
0:08:15 > 0:08:18COWS LOW
0:08:18 > 0:08:19That means in one year,
0:08:19 > 0:08:25a cow emits enough energy to drive an average car about 2,000 miles.
0:08:25 > 0:08:28But that's just part of the problem.
0:08:28 > 0:08:33Alongside methane, mainly from cattle and sheep, nitrous oxide is
0:08:33 > 0:08:36emitted into our environment, largely from heavily
0:08:36 > 0:08:38fertilised crops.
0:08:38 > 0:08:41Overall, agricultural emissions are far more than
0:08:41 > 0:08:43jokes about farting cows.
0:08:47 > 0:08:50Professor Lord Krebs certainly isn't amused.
0:08:50 > 0:08:53He advises the government on tackling climate change
0:08:53 > 0:08:57and says that farm-related emissions are a serious problem.
0:08:58 > 0:09:02Why is it important that farming now gets to grips with its
0:09:02 > 0:09:03climate change responsibility?
0:09:03 > 0:09:06Well, if we're serious about the Paris Agreement,
0:09:06 > 0:09:10we've got to tackle all greenhouse gas emissions, and agriculture
0:09:10 > 0:09:13and land use change account for between a fifth
0:09:13 > 0:09:16and a quarter of the world's greenhouse gas emission.
0:09:16 > 0:09:18We are farming, after all, to feed people,
0:09:18 > 0:09:20and we're going to have many more people on this planet.
0:09:20 > 0:09:23How much more difficult does that make this problem?
0:09:23 > 0:09:25It's what some people have called the perfect storm.
0:09:25 > 0:09:27We've got a growing population, going up to
0:09:27 > 0:09:30probably 9½ billion by mid-century.
0:09:30 > 0:09:33As people get richer from countries like China,
0:09:33 > 0:09:35they switch from a plant-based diet to a meat-based diet.
0:09:35 > 0:09:37And meat has a much bigger
0:09:37 > 0:09:40environmental footprint than a plant-based diet does.
0:09:40 > 0:09:43Everybody needs food, and we want delicious and nutritious food,
0:09:43 > 0:09:46we've got to produce it with a lower environmental impact.
0:09:48 > 0:09:53In total, agricultural emissions make up around 9% of the UK's
0:09:53 > 0:09:55greenhouse gases.
0:09:55 > 0:09:57The question of how to minimise these emissions
0:09:57 > 0:10:01while still being able to feed a growing population is
0:10:01 > 0:10:05something agriculture has been grappling with for some time.
0:10:05 > 0:10:09And six years ago, the industry introduced voluntary action plans.
0:10:13 > 0:10:17So far, two thirds of farmers have changed the way they work.
0:10:17 > 0:10:21- You really get an idea of the scale of it when you come round.- Yes.
0:10:21 > 0:10:22This must have cost you a wee bit.
0:10:22 > 0:10:27Julian Gold is one of them. Across his 1,500 acres of arable
0:10:27 > 0:10:31land in Oxfordshire, he's gone big to become more efficient.
0:10:31 > 0:10:33We're standing next to an extraordinary machine here,
0:10:33 > 0:10:35but how does something like this help you
0:10:35 > 0:10:38reduce your greenhouse gas emissions?
0:10:38 > 0:10:39All our machines are ten metres wide,
0:10:39 > 0:10:41including our combine harvester,
0:10:41 > 0:10:43and everything operates on the same set of wheelings.
0:10:43 > 0:10:47About 80% of the soil in our fields
0:10:47 > 0:10:49never, ever gets trafficked by any machines.
0:10:49 > 0:10:52And that's really important to preserve the soil's natural
0:10:52 > 0:10:55structure. By not disrupting the earth,
0:10:55 > 0:10:59gases stored in the growing cycle can remain locked in the ground.
0:10:59 > 0:11:02So that means the nitrogen can be doing its work in terms
0:11:02 > 0:11:05of growing better crops, rather than leaking into the atmosphere
0:11:05 > 0:11:08- and contributing to climate change. - Exactly.
0:11:08 > 0:11:10I think it's a win-win because
0:11:10 > 0:11:12you've got to think long-term in farming.
0:11:12 > 0:11:16When we get weather events like this, droughts and storms,
0:11:16 > 0:11:20your crop yields are much more robust if you've got quality soils.
0:11:20 > 0:11:24Also we're using less diesel in the tractors. It's cutting our costs.
0:11:24 > 0:11:27So you don't think you have to be a sort of climate change-fighting
0:11:27 > 0:11:29evangelist to go down this route.
0:11:29 > 0:11:31No, because it's going to pay back eventually.
0:11:31 > 0:11:34It might take a few years, but it's going to pay back eventually.
0:11:34 > 0:11:36THUNDER RUMBLES
0:11:37 > 0:11:42Despite farmers like Julian taking action, a perfect storm is brewing.
0:11:42 > 0:11:47Since 1990, the UK has seen just a 16% drop in emissions
0:11:47 > 0:11:51from agriculture, which is poor compared to other sectors.
0:11:55 > 0:11:58So to really make a difference,
0:11:58 > 0:12:01do we need to put more radical options on the menu?
0:12:01 > 0:12:07Maybe reducing the amount of red meat and dairy in our diets,
0:12:07 > 0:12:11or a complete overhaul of how we farm.
0:12:11 > 0:12:14Later on - after my lunch, of course - I'll be finding out.
0:12:22 > 0:12:25Mile upon mile of dramatic coastline.
0:12:25 > 0:12:28Rolling fields and acres of woodland.
0:12:28 > 0:12:31Pembrokeshire's landscape is glorious.
0:12:31 > 0:12:32But look a little deeper
0:12:32 > 0:12:36and you'll see the British countryside isn't perfect.
0:12:39 > 0:12:42It's beset by issues from tree disease to climate change,
0:12:42 > 0:12:45from affordable housing to rural jobs.
0:12:45 > 0:12:47But here, in a quiet corner of Pembrokeshire,
0:12:47 > 0:12:51there's a group of people who are dealing with all of those.
0:12:52 > 0:12:56Western Solar is a small company of passionate individuals
0:12:56 > 0:12:59doing their bit to make the world a better place.
0:12:59 > 0:13:02And this is the perfect location to start.
0:13:02 > 0:13:05Even on a grey day, it's one of the best places in the UK to
0:13:05 > 0:13:07harvest energy from the sun.
0:13:07 > 0:13:10So the company built Wales' first solar farm.
0:13:10 > 0:13:13It not only produces electricity,
0:13:13 > 0:13:16it also generates funding for their next big project.
0:13:16 > 0:13:21For that, they've taken advantage of another local resource -
0:13:21 > 0:13:22trees.
0:13:24 > 0:13:25These are large.
0:13:25 > 0:13:28Now, across Wales, six million are being felled
0:13:28 > 0:13:30because of larch tree disease.
0:13:30 > 0:13:34It's a disaster for the landscape, but it also presents an opportunity.
0:13:37 > 0:13:41Some of those trees ended up here at the company's own rural saw mill.
0:13:44 > 0:13:46There we go!
0:13:46 > 0:13:48Just because it's diseased doesn't mean it can't be used.
0:13:48 > 0:13:50So you've got wood, you've got solar energy,
0:13:50 > 0:13:53a need for affordable homes and rural jobs
0:13:53 > 0:13:56and a bit of investment, so what do you do?
0:13:57 > 0:14:01What the company did was build a prototype, affordable eco-house.
0:14:02 > 0:14:06It's called Ty Solar - Welsh, of course - for "solar house".
0:14:08 > 0:14:11The member of the team responsible for the design was architect
0:14:11 > 0:14:14Gareth Dauncey.
0:14:14 > 0:14:18- Gareth, hello.- Hello, Helen, how are you, all right?- I'm very good.
0:14:18 > 0:14:22- Nice to meet you. Right, so here it is.- It is, Ty Solar.
0:14:22 > 0:14:24So tell me about Ty Solar.
0:14:24 > 0:14:26There's two things we're trying to do with the design.
0:14:26 > 0:14:30One is make the cost of living in it drastically lower
0:14:30 > 0:14:32than in a conventional house.
0:14:32 > 0:14:34But also the cost of the build has to come down.
0:14:34 > 0:14:37So it has to be a very efficient sort of shape.
0:14:37 > 0:14:42Basically, Ty Solar is a box made from prefabricated wooden panels.
0:14:42 > 0:14:45It's insulated with recycled newspaper.
0:14:45 > 0:14:48Solar panels on the roof produce twice as much electricity
0:14:48 > 0:14:49than is needed.
0:14:49 > 0:14:53And large windows face the sun for light and warmth.
0:14:56 > 0:15:01I've tried desperately to make the house quietly clever.
0:15:01 > 0:15:04So it shouldn't be any more complicated to live in this
0:15:04 > 0:15:08house than it should in a standard estate house.
0:15:08 > 0:15:10Hopefully this will prove something,
0:15:10 > 0:15:13improve the quality of life for the people that live in them.
0:15:13 > 0:15:16It's got the potential to take people who are in energy poverty -
0:15:16 > 0:15:19you know, not being able to afford to heat old properties.
0:15:19 > 0:15:22I mean, who wouldn't be happy with that?
0:15:22 > 0:15:24The prototype has been a success.
0:15:24 > 0:15:27Now the first homes are being built on wasteland in the tiny
0:15:27 > 0:15:28hamlet of Glanrhyd.
0:15:34 > 0:15:37- Jens.- Hello.- Hello, I'm ready. - Excellent.
0:15:37 > 0:15:41- Excellent, we've got some boards to put back here.- OK.
0:15:41 > 0:15:43Jens Schroeder has lived in Pembrokeshire for more
0:15:43 > 0:15:45than 20 years.
0:15:45 > 0:15:49He's made everything from wooden houses to musical instruments,
0:15:49 > 0:15:50so is the perfect member of the team to
0:15:50 > 0:15:54be in charge of constructing these revolutionary houses.
0:15:54 > 0:15:57That does not sound right, have I done something wrong?
0:15:57 > 0:15:59THEY LAUGH
0:15:59 > 0:16:01- So how's it going? - It's going very well.
0:16:01 > 0:16:03There are a lot of elements to this, aren't there?
0:16:03 > 0:16:06There's the environmental benefit, the local supply chain,
0:16:06 > 0:16:09the local workforce. Which bit are you most proud of?
0:16:09 > 0:16:11Actually, I'm really proud of the fact that we
0:16:11 > 0:16:14are actually building a new, traditional house
0:16:14 > 0:16:15right here, right now.
0:16:15 > 0:16:18Because if you think that the cottages around here,
0:16:18 > 0:16:21they would have been built from stone and slate,
0:16:21 > 0:16:23when that was the local material. You know.
0:16:23 > 0:16:25But now that's no longer local material.
0:16:25 > 0:16:27If there's new roofs going up now,
0:16:27 > 0:16:30the slate will come from Spain or China or Brazil.
0:16:30 > 0:16:31This is the new local material.
0:16:31 > 0:16:34And we're trying to get everything right with this project.
0:16:34 > 0:16:38You know, use the correct materials, build an amazing house and then
0:16:38 > 0:16:42make it so it can be produced by semiskilled local people.
0:16:42 > 0:16:45The company have organised training to build the houses.
0:16:45 > 0:16:48Four apprentices are very much part of the team.
0:16:50 > 0:16:5417-year-old Adam Derbyshire is getting stuck in.
0:16:54 > 0:16:57So what would you be doing if you weren't doing this apprenticeship?
0:16:57 > 0:16:59That's a good question. With apprenticeships
0:16:59 > 0:17:01at the moment, there's not too many out there.
0:17:01 > 0:17:03So when this came up I wanted to snatch it
0:17:03 > 0:17:06- up as quickly as possible, really. - Are you enjoying it?
0:17:06 > 0:17:08Oh, yes, it's great fun. Great fun.
0:17:08 > 0:17:10And to be working alongside such skilled carpenters as well.
0:17:10 > 0:17:13When people hear eco-houses, you know,
0:17:13 > 0:17:15you expecting them to say, "Oh, you know,
0:17:15 > 0:17:18"there's tyres stuffed full of wood and the walls are bumpy."
0:17:18 > 0:17:21You know. These are quite modern so
0:17:21 > 0:17:23I would love to live in one of these.
0:17:23 > 0:17:26This is big thinking on a small scale.
0:17:26 > 0:17:30It's hoped that these homes will be the first of many across rural
0:17:30 > 0:17:34Britain, providing affordable housing for local people.
0:17:34 > 0:17:38The first of these eco-houses will become homes in October.
0:17:41 > 0:17:43Well, I'm pretty confident whoever ends up living in these
0:17:43 > 0:17:46houses is going to get a good night's sleep, especially
0:17:46 > 0:17:48when you know you're doing your bit for the environment,
0:17:48 > 0:17:51you're helping support the local economy and, let's be honest,
0:17:51 > 0:17:54their energy bills are going to be absolutely slashed.
0:17:54 > 0:17:56There is still quite a bit of work to do,
0:17:56 > 0:17:58though, so maybe I can help out.
0:17:58 > 0:18:02I'm not exactly sure how this works, but I'll figure it out.
0:18:02 > 0:18:04SHE WHISTLES
0:18:08 > 0:18:12Now, just around the headland from where the Daugeleddau estuary meets
0:18:12 > 0:18:16the sea lies the island of Skomer.
0:18:16 > 0:18:21Zoologist Sanjida O'Connell is on the trail of a wildlife spectacle
0:18:21 > 0:18:23that's really put this place on the map.
0:18:25 > 0:18:28Approaching the most westerly point of Wales,
0:18:28 > 0:18:31the rugged island of Skomer is whipped by wind
0:18:31 > 0:18:34and wrestled by waves.
0:18:38 > 0:18:43It's world-famous for one thing. And that's why I'm here.
0:18:43 > 0:18:47Skomer is home to over a million sea birds.
0:18:47 > 0:18:50Can't wait to get there.
0:18:50 > 0:18:53At this time of the year they're nesting.
0:18:53 > 0:18:56And as visitor numbers to the island are strictly controlled,
0:18:56 > 0:19:00I'm really lucky to be on my way to see them.
0:19:00 > 0:19:03I've only just got off the boat and already I'm
0:19:03 > 0:19:07surrounded by the sights, smells and sounds of all these sea birds.
0:19:07 > 0:19:11And in fact, I've just spotted a little colony of guillemots
0:19:11 > 0:19:13and razorbills.
0:19:13 > 0:19:16And I think they might have some chicks.
0:19:19 > 0:19:22There are a staggering number of birds here.
0:19:22 > 0:19:25One woman has the daunting job of counting them.
0:19:25 > 0:19:29Bee Bueche is one of the head wardens on Skomer.
0:19:29 > 0:19:31Hi, Bee.
0:19:31 > 0:19:34You are really counting all the birds on this island?
0:19:34 > 0:19:37- Yeah, I count every single bird. - Every single one.
0:19:37 > 0:19:39And what is the purpose of counting all of the birds?
0:19:39 > 0:19:41The bird numbers fluctuate over the years.
0:19:41 > 0:19:44And we've got such a long data so you can really see which bird
0:19:44 > 0:19:46species are doing well and which aren't doing well.
0:19:46 > 0:19:49And then because they get out and forage
0:19:49 > 0:19:51and live most of their lives out at sea,
0:19:51 > 0:19:54they come back with all this information of how the sea is doing.
0:19:54 > 0:19:56So if the birds aren't doing well, the ocean isn't doing well.
0:19:56 > 0:19:58And we all need the oceans to survive.
0:19:58 > 0:20:02So there's kittiwakes, guillemots out there?
0:20:02 > 0:20:05So, kittiwakes, you can even hear the noisy gulls at the bottom.
0:20:05 > 0:20:08Then you've got guillemots and then you've got the razorbills,
0:20:08 > 0:20:11and then you've got some herring gulls dotted around, as well.
0:20:11 > 0:20:16Bee's got something special in store for me. The Manx shearwater.
0:20:16 > 0:20:2150% of the world's population live on this island during the summer.
0:20:21 > 0:20:23But as they make their nests underground,
0:20:23 > 0:20:26counting them could be a bit of a challenge.
0:20:29 > 0:20:31OK, what we're looking for are these.
0:20:31 > 0:20:33This looks like a rabbit burrow.
0:20:33 > 0:20:36It might have been once a rabbit burrow,
0:20:36 > 0:20:38or the shearwater might have dug it itself.
0:20:38 > 0:20:41They've got really sharp claws and they dig with their beaks, as well.
0:20:41 > 0:20:45So if there was a ready-made old rabbit burrow that is empty,
0:20:45 > 0:20:47they will happily have it.
0:20:47 > 0:20:50We can't see the birds, so we have to listen for them,
0:20:50 > 0:20:55and that means getting to grips with some rather outdated technology.
0:20:55 > 0:20:57We've always used these tapes - they're from the '70s -
0:20:57 > 0:20:59and these tape recorders,
0:20:59 > 0:21:03so if we use something new now, the shearwaters might respond to
0:21:03 > 0:21:06new recordings or to new equipment differently
0:21:06 > 0:21:07and then we can't compare the data any more.
0:21:07 > 0:21:11So you basically play this call to the shearwater and see what happens?
0:21:11 > 0:21:13Yeah.
0:21:13 > 0:21:17Just need to press the play button and then hold it to the entrance.
0:21:17 > 0:21:21RECORDING PLAYS
0:21:21 > 0:21:23And then stop it.
0:21:24 > 0:21:26And listen.
0:21:26 > 0:21:29That would be a no.
0:21:29 > 0:21:33And then your volunteers will write down whether it was a yes or a no?
0:21:33 > 0:21:36- Yeah.- So that means that there's no shearwater in here?
0:21:36 > 0:21:38It still could be a bird inside.
0:21:38 > 0:21:41It could be a female, and even the males always reply,
0:21:41 > 0:21:45so only about 40% of the times they're going to reply.
0:21:45 > 0:21:47I can see another burrow over here.
0:21:48 > 0:21:52RECORDING PLAYS
0:21:52 > 0:21:54Here we go. There's one.
0:21:54 > 0:21:57- Oh, can I come over and have a listen to that one?- Yeah.
0:21:57 > 0:21:59You have a go.
0:21:59 > 0:22:01Play your tape and see what happens.
0:22:01 > 0:22:04RECORDING PLAYS
0:22:10 > 0:22:12SHEARWATER CALLS
0:22:12 > 0:22:13That is brilliant.
0:22:13 > 0:22:16Oh, I can hardly believe I'm just kneeling above a shearwater.
0:22:16 > 0:22:19- Yeah.- One more here.
0:22:21 > 0:22:24Yes! Brilliant! Found another one.
0:22:26 > 0:22:27RECORDING PLAYS
0:22:27 > 0:22:30- There's one! Brilliant!- Fantastic.
0:22:32 > 0:22:34That's a no.
0:22:34 > 0:22:39- So how many shearwaters have we found here?- What do we have?
0:22:39 > 0:22:41We've got five yeses and five noes.
0:22:41 > 0:22:42So five.
0:22:42 > 0:22:45In this little segment, five shearwaters,
0:22:45 > 0:22:49what would that translate to for the whole island?
0:22:49 > 0:22:57So the extrapolation we've got is 316,070 pairs for the entire island.
0:22:57 > 0:23:01Over 600,000 shearwaters on this island?
0:23:01 > 0:23:03Absolutely, yeah.
0:23:03 > 0:23:05Which is the largest colony on the planet.
0:23:07 > 0:23:11Amazing to think that beneath my feet are hundreds of thousands
0:23:11 > 0:23:15of birds sitting tightly on their nests.
0:23:15 > 0:23:18Thanks to Bea's study, I've heard a lot about Manx shearwater calls,
0:23:18 > 0:23:23but if I want to see one, I need to catch up with Oxford University
0:23:23 > 0:23:25research student Sarah Bond.
0:23:28 > 0:23:29What's going on here?
0:23:29 > 0:23:32So we've got Manx shearwaters underground in their burrows
0:23:32 > 0:23:34everywhere on the island,
0:23:34 > 0:23:36but these particular burrows are study burrows.
0:23:36 > 0:23:38So we've dug a hole in the roof of the burrow
0:23:38 > 0:23:40and we've put a hatch on top to protect the bird.
0:23:40 > 0:23:43Today I'm weighing the birds - we weigh them every day to
0:23:43 > 0:23:46look at the condition of the bird whilst they're incubating the eggs.
0:23:46 > 0:23:48This is burrow 30.
0:23:48 > 0:23:50Make sure I write it...
0:23:50 > 0:23:54If we tip this back, you can see that the bird is just underground.
0:23:54 > 0:23:56And if I lift it up...
0:23:56 > 0:24:00- Aw, so beautiful.- ..then you can see the egg underneath.
0:24:00 > 0:24:01So it's the size of a chicken egg.
0:24:01 > 0:24:03What we do is we pop the bird's head in the bag
0:24:03 > 0:24:06because they're not used to be out in the day, so we keep them dark.
0:24:06 > 0:24:11- And then we'll read the ring number. - Male or female?- This bird is male.
0:24:13 > 0:24:15If we weigh it...
0:24:15 > 0:24:17That's 500.
0:24:17 > 0:24:19Why are you collecting this data?
0:24:19 > 0:24:23So we're interested in what's controlling the incubation stints -
0:24:23 > 0:24:26how long they go for, how much weight they're losing
0:24:26 > 0:24:28and where they're going.
0:24:28 > 0:24:30This one has been out for a while now, should we put it back?
0:24:30 > 0:24:32Yeah, we'll pop it back.
0:24:33 > 0:24:36Understanding how shearwaters use the ocean
0:24:36 > 0:24:38could help protect them for the future.
0:24:39 > 0:24:43- Back on its nest, probably.- Yeah. Should be straight back on the egg.
0:24:43 > 0:24:46These birds are very resilient to us handling them
0:24:46 > 0:24:50and actually getting them out once a day doesn't disturb them at all.
0:24:52 > 0:24:56Fingers crossed, in a few weeks' time, he'll hatch a new chick.
0:24:56 > 0:24:59Another addition to the incredible
0:24:59 > 0:25:02bird life that makes Skomer so special.
0:25:11 > 0:25:15THUNDER RUMBLES
0:25:16 > 0:25:20Earlier we heard that agricultural emissions must be slashed
0:25:20 > 0:25:22to help prevent climate change.
0:25:22 > 0:25:25So what can be done to address the problem?
0:25:25 > 0:25:27Here's Tom again.
0:25:35 > 0:25:38Modern agriculture is already a pretty efficient machine.
0:25:38 > 0:25:40But, as I've been hearing,
0:25:40 > 0:25:44if we can't find new ways to feed the world's growing population
0:25:44 > 0:25:47then it's likely greenhouse gas emissions
0:25:47 > 0:25:50will rise over the threshold of safety.
0:25:50 > 0:25:54So if we are to prevent the planet by warming more than two degrees
0:25:54 > 0:25:58over the next century, do we need to change what we eat?
0:26:02 > 0:26:05Dr Peter Scarborough of Oxford Martin School thinks so.
0:26:05 > 0:26:09He says we need to cut our consumption of red meat and dairy.
0:26:09 > 0:26:12- What have we got here, Peter? - We've got steak, we've got
0:26:12 > 0:26:15our vegetarian meal over here with this kind of Ploughman's lunch.
0:26:15 > 0:26:16And we've got a vegan meal.
0:26:16 > 0:26:18You're looking at these three different meals.
0:26:18 > 0:26:20The one with the lowest carbon footprint
0:26:20 > 0:26:22is definitely the vegan one.
0:26:22 > 0:26:24Are you able to put any kind of proportion on that?
0:26:24 > 0:26:25Any kind of figure on that?
0:26:25 > 0:26:28The greenhouse gas emissions for a diet for a British vegan
0:26:28 > 0:26:31is about half of the greenhouse gas emissions of a British meat eater.
0:26:31 > 0:26:33- But it's difficult, isn't it? - Very.
0:26:33 > 0:26:36A friend of mine said to me the other day, I'm delighted that other
0:26:36 > 0:26:39people are vegans when it comes to the climate, because I love it.
0:26:39 > 0:26:41If you want to reduce your carbon footprint, you don't need to go
0:26:41 > 0:26:43so drastic as saying,
0:26:43 > 0:26:45"Let's just become vegan, or let's become vegetarian."
0:26:45 > 0:26:47If you reduce the amount of meat
0:26:47 > 0:26:49that you eat you'll definitely be reducing your carbon footprint.
0:26:49 > 0:26:51What would you say to livestock farmers,
0:26:51 > 0:26:53of which there are plenty in this country?
0:26:53 > 0:26:56Obviously if we're telling people to eat less meat then we're
0:26:56 > 0:26:58talking about less meat being produced.
0:26:58 > 0:27:00A lot of meat being produced at the moment is being
0:27:00 > 0:27:03produced on lands that could be converted into cereal production,
0:27:03 > 0:27:05which can be used for human consumption.
0:27:05 > 0:27:07Cutting back on meat
0:27:07 > 0:27:10and dairy could have a big impact on the countryside
0:27:10 > 0:27:13and also the livelihoods of our farmers.
0:27:13 > 0:27:18Ultimately it's down to us to choose what and how much we eat.
0:27:20 > 0:27:23- How big is your herd, overall? - 560 cows.
0:27:23 > 0:27:27But could we be changing the diets of the cattle themselves?
0:27:27 > 0:27:31We've done a lot of work looking at different types of forages.
0:27:31 > 0:27:32Go on, you. You're too keen.
0:27:32 > 0:27:34Let's have a look. Carry on.
0:27:34 > 0:27:38Different forages - so, for example, we've got some grass silage here
0:27:38 > 0:27:42and we know that when we feed cows maize silage-based diets,
0:27:42 > 0:27:45the amount of methane they produce per unit of feed that they eat
0:27:45 > 0:27:47is lower than when they feed grass silage.
0:27:47 > 0:27:50This cow seems keen on eating you at the moment.
0:27:50 > 0:27:51Certainly licking you.
0:27:51 > 0:27:53What are you saying is, this one -
0:27:53 > 0:27:56if you feed them this one, you get lower methane than that one?
0:27:56 > 0:27:59That's absolutely right, in general.
0:27:59 > 0:28:03There are differences of, like, 10-15% that could be achieved
0:28:03 > 0:28:06through fairly simple changes to the diet.
0:28:06 > 0:28:09Would these methods cost the farmer more?
0:28:09 > 0:28:12Some of these supplements could be fairly expensive.
0:28:12 > 0:28:15So it depends on the potential value to the farmer
0:28:15 > 0:28:17of that reduction in methane.
0:28:17 > 0:28:21Along with changing cows' diets, Chris believes that genetic
0:28:21 > 0:28:25improvements could also play a part in reducing emissions.
0:28:25 > 0:28:29However, such an approach would take a decade or two
0:28:29 > 0:28:32before we see much effect.
0:28:32 > 0:28:37But what can be done to reduce emissions from arable farming?
0:28:37 > 0:28:40What's clear is that a radical approach needs to be taken,
0:28:40 > 0:28:44and some say we should completely transform the way we farm.
0:28:44 > 0:28:48Many people who back an organic approach say it could be
0:28:48 > 0:28:50the only way to save the planet.
0:28:50 > 0:28:55This is organic spring barley with some nice weeds coming through
0:28:55 > 0:28:57cos it hasn't been sprayed.
0:28:57 > 0:29:00But Professor Lord Krebs believes the opposite.
0:29:00 > 0:29:04He says that intensive arable farming means lowers emissions,
0:29:04 > 0:29:07for the same amount of food produced, than organic.
0:29:07 > 0:29:10Why do you think more intensive farming could offer
0:29:10 > 0:29:11part of the solution?
0:29:11 > 0:29:14Some people might think that's rather counterintuitive.
0:29:14 > 0:29:17It does seem counterintuitive, but when I talk about intensive
0:29:17 > 0:29:19farming, I mean sustainable intensification.
0:29:19 > 0:29:21Not simply doing more of the same,
0:29:21 > 0:29:24but thinking smart - using, for example, precision agriculture
0:29:24 > 0:29:28so we can reduce fertiliser input. I know it's controversial,
0:29:28 > 0:29:32but GM crops may play a role because you might be able to engineer them
0:29:32 > 0:29:35so they don't need nitrogenous fertiliser added to them.
0:29:35 > 0:29:39And in that way we can use the same amount of land - or less land,
0:29:39 > 0:29:42even - to produce the food we need,
0:29:42 > 0:29:45and use the rest of the land to suck carbon out of the atmosphere
0:29:45 > 0:29:47- to use it to store carbon.- OK,
0:29:47 > 0:29:50so the key point of this argument is in effect what you do with
0:29:50 > 0:29:54- the land that you are no longer using for farming?- Exactly.
0:29:54 > 0:29:57How would this work? Would it be local areas -
0:29:57 > 0:30:00you'd have more forests alongside intensive farming?
0:30:00 > 0:30:04Or would it, maybe in Britain's case, be intensive east, wild west?
0:30:04 > 0:30:08I think you'd probably have to view it on a landscape scale,
0:30:08 > 0:30:11rather than the individual farm scale, for a number of reasons.
0:30:11 > 0:30:14One thing is that some parts of the country are more productive in terms
0:30:14 > 0:30:16of agricultural soils than other parts,
0:30:16 > 0:30:18and other parts which are less productive may be more
0:30:18 > 0:30:23suitable for growing trees or other forms of wilding.
0:30:23 > 0:30:26Do we need to get a bit tougher with farming
0:30:26 > 0:30:28and begin to put in sort of hard targets?
0:30:28 > 0:30:32Definitely. I think the voluntary approach hasn't worked.
0:30:32 > 0:30:35It's not producing the reductions that we need.
0:30:35 > 0:30:38In fact, if you look between 2009 and 2014,
0:30:38 > 0:30:41greenhouse gas emissions from agriculture have gone up
0:30:41 > 0:30:45in this country, so we're actually heading in the wrong direction
0:30:45 > 0:30:47and I think that's evidence that the voluntary approach
0:30:47 > 0:30:49at the moment isn't working.
0:30:56 > 0:31:00Cutting emissions from farming raises some very thorny dilemmas -
0:31:00 > 0:31:05with potential changes to our landscape, our diets,
0:31:05 > 0:31:10farmers' livelihoods and even animal welfare.
0:31:10 > 0:31:14Achieving low carbon farming might be possible,
0:31:14 > 0:31:18but only with tough regulations that may well prove unpopular.
0:31:28 > 0:31:31There's no doubt about it - Pembrokeshire is a striking county
0:31:31 > 0:31:35with lots to capture the imagination of any photographer.
0:31:35 > 0:31:38And if you think you've got a keen eye for a good picture, well,
0:31:38 > 0:31:42here's a reminder of how to enter this year's Countryfile
0:31:42 > 0:31:43photographic competition.
0:31:47 > 0:31:50Our theme is from dawn till dusk,
0:31:50 > 0:31:53and the very best entries will feature in next year's
0:31:53 > 0:31:55Countryfile calendar.
0:32:00 > 0:32:02As always, we'll have an overall winner
0:32:02 > 0:32:05voted for by Countryfile viewers.
0:32:07 > 0:32:11Not only will their picture take pride of place on the cover of the
0:32:11 > 0:32:13calendar - they'll also get to choose
0:32:13 > 0:32:15photographic equipment worth £1,000.
0:32:18 > 0:32:21Whoever takes the judge's favourite photo will be able to pick
0:32:21 > 0:32:25photographic equipment to the value of £500.
0:32:29 > 0:32:33To enter the competition, please write your name, address
0:32:33 > 0:32:36and a daytime and evening phone number on the back of each photo
0:32:36 > 0:32:40with a note of where it was taken, which must be in the UK.
0:32:40 > 0:32:42Then send your entries to...
0:32:54 > 0:32:57The competition isn't open to professionals
0:32:57 > 0:33:00and your photos mustn't have won any other national prize.
0:33:00 > 0:33:03We can only accept hard copies, not computer files.
0:33:03 > 0:33:07And I'm sorry, but we won't be able to return any of your entries.
0:33:09 > 0:33:13The full terms and conditions are on our website, where you'll also find
0:33:13 > 0:33:18details of the BBC's code of conduct for competitions.
0:33:20 > 0:33:22The competition closes at...
0:33:24 > 0:33:28Which means you've got just under three weeks to send in your entries.
0:33:28 > 0:33:32Pictures that reflect the British countryside from dawn till dusk.
0:33:36 > 0:33:39Well, as a farmer, Adam's used to early starts,
0:33:39 > 0:33:41and today is no different.
0:33:41 > 0:33:44He's heading down to Cornwall with a very special delivery.
0:33:55 > 0:33:57From our farm we're lucky enough to get requests
0:33:57 > 0:34:01from people all over the country wanting to buy our livestock.
0:34:01 > 0:34:04And the one I'm heading to now is really interesting, so I couldn't
0:34:04 > 0:34:07resist the temptation of coming down myself and getting them settled in
0:34:07 > 0:34:09and have a look round while I'm here, too.
0:34:10 > 0:34:14The Heligan Estate is best known for its stunning Victorian gardens,
0:34:14 > 0:34:19which were left abandoned and derelict for nearly 75 years.
0:34:19 > 0:34:22They've now been restored to their former glory.
0:34:22 > 0:34:26But there's something else Heligan is equally proud of,
0:34:26 > 0:34:28something very close to my heart.
0:34:29 > 0:34:31Rare breeds.
0:34:34 > 0:34:38It's great being able to sell good-quality rare-breed stock
0:34:38 > 0:34:39to other enthusiasts.
0:34:39 > 0:34:41This spreads them out geographically,
0:34:41 > 0:34:43so if a disease hits one area,
0:34:43 > 0:34:46and that's where all the animals are, it could wipe them out.
0:34:46 > 0:34:50But once they're spread out across the country, they're a lot safer.
0:34:50 > 0:34:52It's also good if a breeder is taking on a new breed
0:34:52 > 0:34:55because that helps raise the numbers.
0:34:55 > 0:34:58And also, the added bonus of Heligan is they've got the general
0:34:58 > 0:34:59public coming around,
0:34:59 > 0:35:03so that's really raising awareness of rare-breeds conservation.
0:35:03 > 0:35:05So I'm delighted they've taken some on.
0:35:28 > 0:35:30Ian Davies and Andy Finch from the estate
0:35:30 > 0:35:32are helping to move the new arrivals
0:35:32 > 0:35:34they chose from my farm earlier this year.
0:35:34 > 0:35:37- Hi, Ian.- Hello, Adam. How are you doing?
0:35:37 > 0:35:39- All right, thanks. Hi, Andy. - Hi, Adam.
0:35:39 > 0:35:40So we've got the sheep out the back.
0:35:40 > 0:35:44- Into here first, it is? - Just get them into this pen here.
0:35:44 > 0:35:46Go on!
0:35:46 > 0:35:49Do you want to cross that?
0:35:49 > 0:35:50OK, I think we're ready to go.
0:35:57 > 0:35:59Excellent.
0:35:59 > 0:36:02It's not a simple process, moving animals - something you can't
0:36:02 > 0:36:05do on a whim - so the cattle have to be pre-movement TB tested.
0:36:05 > 0:36:07They've got a passport they travel with.
0:36:07 > 0:36:09There's lots movement licenses for the sheep.
0:36:09 > 0:36:12We need to employ a professional haulier who's qualified.
0:36:12 > 0:36:14And then there's all the logistics of getting them here
0:36:14 > 0:36:17and getting them unloaded. It's no easy feat, really.
0:36:20 > 0:36:23As well as the sheep, I'm also delivering two White Park cows
0:36:23 > 0:36:26with their calves and a pregnant Highland.
0:36:34 > 0:36:36There we are, Andy - what do you reckon?
0:36:36 > 0:36:38Lovely. They're travelled well, haven't they?
0:36:38 > 0:36:40- They're looking good. Really pleased with them.- Why these, Ian?
0:36:40 > 0:36:42Well, you know, we came up to have a look
0:36:42 > 0:36:45and we were actually looking the Highlands, really.
0:36:45 > 0:36:48When I was up there, seeing the White Parks in their environment
0:36:48 > 0:36:51got me thinking about how else we could support the rare breeds.
0:36:51 > 0:36:54I could see how they would really fit in here.
0:36:54 > 0:36:57We'll breed form them and hopefully get a bigger and bigger herd.
0:36:57 > 0:36:59The beef from them is tremendous, as well.
0:36:59 > 0:37:02I think they're stunning animals.
0:37:02 > 0:37:04I know the kings of England and the people who had grand houses
0:37:04 > 0:37:07and parkland had these animals in the parks because of their
0:37:07 > 0:37:11stunning faces, with their black noses and black eyes and black ears.
0:37:11 > 0:37:13The Highland are a tough breed.
0:37:13 > 0:37:15And they live outdoors all year round.
0:37:15 > 0:37:18She should be calving in about a month or so's time
0:37:18 > 0:37:20Yeah, they're going to do well here.
0:37:20 > 0:37:23They can go in the woodlands, plenty of shelter for them,
0:37:23 > 0:37:25and they'd do really well. Really fit in well here.
0:37:25 > 0:37:28- And the Kerry Hills?- Kerry Hills, fantastic-looking sheep.
0:37:28 > 0:37:31It's one of those breeds that when I saw them
0:37:31 > 0:37:34up on the farm there I thought that they'd just suit Heligan so well.
0:37:34 > 0:37:36The Kerry produce a decent-size lamb.
0:37:36 > 0:37:39And stunning to look at, with the black points, the black ears,
0:37:39 > 0:37:43- the black noses and black feet. Shall we turn them out?- Yeah.
0:37:43 > 0:37:47- Which way?- Out through this gate. - All right.
0:37:48 > 0:37:50OK, girls.
0:37:50 > 0:37:53This is your new home. Come on. Out.
0:37:55 > 0:37:58There's good girls. Come on, then.
0:37:58 > 0:38:00Come on, Mrs.
0:38:00 > 0:38:03It's interesting, they're just checking the field out there.
0:38:03 > 0:38:07Yeah, they seem to be going right round, having a good look about,
0:38:07 > 0:38:10but it's really good to see the calves skipping about.
0:38:10 > 0:38:12In the Cotswolds we're completely landlocked,
0:38:12 > 0:38:15and here they are, spoilt with a sea view.
0:38:16 > 0:38:17Lovely.
0:38:19 > 0:38:22Part of their mission at Heligan to try to replicate
0:38:22 > 0:38:25what would have existed on the estate in its heyday.
0:38:28 > 0:38:31Ian's giving me a tour of the site.
0:38:31 > 0:38:33Here we've got our Cornish Lops.
0:38:33 > 0:38:35We know that they were in the area.
0:38:35 > 0:38:38There's a real strong possibility that they were here at Heligan.
0:38:38 > 0:38:40And on Heligan way back they would have had to have had
0:38:40 > 0:38:44- animals for producing food for the house.- Exactly.
0:38:44 > 0:38:47I mean, if you think the turn of the last century,
0:38:47 > 0:38:49Heligan Estate was about 1,000 acres.
0:38:49 > 0:38:52They would have all of the dairy, pigs,
0:38:52 > 0:38:54going right through to the different breeds of the sheep.
0:38:54 > 0:38:56So, actually, buyers bringing them
0:38:56 > 0:38:59back here - it's going back in history.
0:38:59 > 0:39:02- How many piglets you got? - 11.- What a good litter.
0:39:02 > 0:39:05It's really good. They're irresistible, aren't they?
0:39:05 > 0:39:07You can just watch them all day.
0:39:12 > 0:39:15And there are some other pigs here that get very excited
0:39:15 > 0:39:16when they have visitors.
0:39:26 > 0:39:28Especially if they're bringing lunch.
0:39:30 > 0:39:32Ian, I think Tamworths are brilliant.
0:39:32 > 0:39:34We've got some at home, partly
0:39:34 > 0:39:36because my dad was very involved in saving them from
0:39:36 > 0:39:40extinction by bringing bloodlines back from Australia.
0:39:40 > 0:39:41They're just great pigs, aren't they?
0:39:41 > 0:39:44They're fantastic.
0:39:44 > 0:39:47Such characters and such energetic things and they go through doing
0:39:47 > 0:39:51things that would take quite a few gardeners to keep on top of this.
0:39:51 > 0:39:53They can rip out the bracken and the bramble, can't they?
0:39:53 > 0:39:56- Get right into the roots. - They get right down underneath,
0:39:56 > 0:39:58strimming across a piece of land like this within two weeks.
0:39:58 > 0:40:01They don't give up until they've had that last little bit,
0:40:01 > 0:40:03which is fantastic. And it is a practice that nearly got lost.
0:40:03 > 0:40:05Well, Ian, it's been fascinating looking round,
0:40:05 > 0:40:07you've got so much going on.
0:40:07 > 0:40:10Good luck with the new additions. Any problems, then let me know.
0:40:19 > 0:40:20As well as all the livestock,
0:40:20 > 0:40:25Heligan hosts an array of weird and wonderful gardens.
0:40:25 > 0:40:27From tropical jungles
0:40:27 > 0:40:30and vast poppy lawns
0:40:30 > 0:40:32to pristine veg patches.
0:40:32 > 0:40:35They even grow their own pineapples.
0:40:35 > 0:40:38Nicola Bradley is in charge of the kitchen gardens.
0:40:39 > 0:40:42- Hi, Nicola. - Hello, hi.- Good to see you.
0:40:42 > 0:40:44I've had a look round the farm,
0:40:44 > 0:40:46but I had no idea the gardens
0:40:46 > 0:40:49- were so extensive. Beautiful, aren't they?- They are, yeah.
0:40:49 > 0:40:52And what's really lovely, it's all fully productive,
0:40:52 > 0:40:55we're back up and running as a traditional kitchen garden
0:40:55 > 0:40:57would have been in its heyday.
0:40:57 > 0:40:59So how many different crops
0:40:59 > 0:41:01or varieties of things are you growing out here?
0:41:01 > 0:41:06We grow well over 300 varieties of heritage fruit and vegetables -
0:41:06 > 0:41:09and flowers, as well, so a huge range.
0:41:09 > 0:41:11How many people have you got working here?
0:41:11 > 0:41:14We have eight people working in our productive gardens alone.
0:41:14 > 0:41:16It is hugely labour-intensive -
0:41:16 > 0:41:18if you're going to do that attention to detail,
0:41:18 > 0:41:21you know, you need that labour force.
0:41:21 > 0:41:25The classic Victorian kitchen garden is all about exactitude and
0:41:25 > 0:41:29precision, and we do have visitors laugh at us because we do sometimes,
0:41:29 > 0:41:32you know, have tape measures and - "Two seeds every two inches"...
0:41:32 > 0:41:34But there's a practical reason behind that,
0:41:34 > 0:41:38it's not just about, you know, looking perfect.
0:41:38 > 0:41:41I see a lot of people working by hand. Is that part of the ethos?
0:41:41 > 0:41:43Absolutely, yeah, very much so,
0:41:43 > 0:41:46it's all about keeping those traditional skills alive.
0:41:48 > 0:41:52What we're really aiming to achieve is to have that
0:41:52 > 0:41:53fully working estate again.
0:41:53 > 0:41:56The animals and the meat that's produced,
0:41:56 > 0:41:57and the vegetables that we grow,
0:41:57 > 0:42:01all goes to feed our visitors rather than the big house now.
0:42:01 > 0:42:04Can I taste one of your strawberries or do they go to the kitchen?
0:42:04 > 0:42:08Absolutely, you're more than welcome because these are just delicious.
0:42:08 > 0:42:10Old variety called Royal Sovereign.
0:42:12 > 0:42:15- Mmm...- They are amazing, aren't they?!
0:42:15 > 0:42:17So juicy. Delicious, aren't they?
0:42:17 > 0:42:19- They are really good.- Wonderful!
0:42:19 > 0:42:21Well, it's been great to meet you,
0:42:21 > 0:42:23and what a wonderful place you've got here.
0:42:23 > 0:42:27- I think I'll have this one for the road. Thanks very much!- Bye-bye.
0:42:33 > 0:42:34It's been a real revelation
0:42:34 > 0:42:36coming to a place that's so passionate
0:42:36 > 0:42:39about celebrating the past.
0:42:39 > 0:42:42Whether it's heritage varieties of fruit and veg,
0:42:42 > 0:42:44forgotten farm practices,
0:42:44 > 0:42:46or supporting rare livestock.
0:42:48 > 0:42:51Well, I think my animals look very content in their beautiful new home.
0:42:51 > 0:42:54And what's more here at Heligan is they're educating the public
0:42:54 > 0:42:58about the value of these rare and traditional breeds,
0:42:58 > 0:43:00and what they bring to the British countryside.
0:43:15 > 0:43:19Crashing waves and a beach almost a mile long -
0:43:19 > 0:43:22Freshwater West in Pembrokeshire is a surfer's paradise.
0:43:25 > 0:43:29But today, I'm not here to catch a wave. I'm here for the food.
0:43:29 > 0:43:32There's an award-winning restaurant overlooking the beach, and...
0:43:32 > 0:43:34I say restaurant in the loosest sense of the word,
0:43:34 > 0:43:37this is a public face of a man who's doing something different.
0:43:37 > 0:43:42- Jonathan...?- Hello!- Lovely to see you. This is so cool!- Oh, thanks.
0:43:42 > 0:43:45Yeah, do you fancy doing some shopping and a bit of cooking?
0:43:45 > 0:43:47- Lead the way!- Cool.- I love this.
0:43:53 > 0:43:55Just five years ago, Jonathan Williams was
0:43:55 > 0:44:00sitting at a desk in Swindon, wondering what to do with his life.
0:44:00 > 0:44:02Well, basically I was having a tough day in the office,
0:44:02 > 0:44:05so just got back that night and decided to write down
0:44:05 > 0:44:07what I really loved in life,
0:44:07 > 0:44:10and the top three things were "Beach, Pembrokeshire, food."
0:44:10 > 0:44:13I thought if I started a business incorporating those three things,
0:44:13 > 0:44:16- I'd be on to a winner. - And your business IS winning -
0:44:16 > 0:44:19but it relies on a very specific ingredient,
0:44:19 > 0:44:20which you have in abundance here.
0:44:20 > 0:44:22Yeah. It's the most fantastic seaweed,
0:44:22 > 0:44:25and you can see all the beautiful colours from up here and er...
0:44:25 > 0:44:29I treat it as my shop and my kitchen and...just experiment away, really.
0:44:35 > 0:44:37What are we actually looking for, Jonathan?
0:44:37 > 0:44:40OK, we're looking for laver seaweed,
0:44:40 > 0:44:42and you can see all around us
0:44:42 > 0:44:45this kind of browny-black...
0:44:45 > 0:44:46It's quite thin.
0:44:46 > 0:44:50So how does this compare to this? Because, I mean,
0:44:50 > 0:44:52there's a real kaleidoscope of greens and browns here.
0:44:52 > 0:44:54There's three different types of seaweeds,
0:44:54 > 0:44:56there's the browns, the reds and the greens.
0:44:56 > 0:44:58And can you eat all three types of seaweed?
0:44:58 > 0:45:01You can eat all three types, there are round about 720 in the UK
0:45:01 > 0:45:04you can eat. It's just a question of whether it's worth eating.
0:45:04 > 0:45:06But laver seaweed's my favourite.
0:45:06 > 0:45:08Laver in Wales has always been traditional, and
0:45:08 > 0:45:11it's fascinating seeing different cultures around the world
0:45:11 > 0:45:13and they've picked up one or two seaweeds.
0:45:13 > 0:45:16It's strange in Wales when you've got this huge array of seaweeds,
0:45:16 > 0:45:17they chose to eat this.
0:45:17 > 0:45:20You come down here, pick all this stuff once a week -
0:45:20 > 0:45:22how careful do you have to be about
0:45:22 > 0:45:23how much you take from different areas?
0:45:23 > 0:45:26Well, that's really interesting, because no-one really knows,
0:45:26 > 0:45:30there's no book you can go to saying you could pick X amount per beach.
0:45:32 > 0:45:34To ensure laver survives here,
0:45:34 > 0:45:36and to find a way to farm it commercially,
0:45:36 > 0:45:38Jonathan is part-funding
0:45:38 > 0:45:41a PhD student from Swansea University - Jessica Knoop.
0:45:44 > 0:45:45Jessica, sorry to interrupt,
0:45:45 > 0:45:47you look like you're at a crucial moment there...
0:45:47 > 0:45:49'Today, she's counting and measuring.'
0:45:49 > 0:45:51Can I be of any use, can I help?
0:45:51 > 0:45:54Yeah, sure you can. You can actually try to measure it if you want.
0:45:54 > 0:45:57- OK.- So if you just pick one maybe of the larger ones...
0:45:57 > 0:46:00- Right...- Maybe this one.
0:46:01 > 0:46:03So that is measuring
0:46:03 > 0:46:0631.2 centimetres.
0:46:06 > 0:46:07- Just note that...- OK.
0:46:07 > 0:46:11And then we also try to measure the width.
0:46:11 > 0:46:14- So this is a good part here...- OK.
0:46:14 > 0:46:16Er... That's eight centimetres.
0:46:16 > 0:46:19- OK. Cool.- And what are you going to do with that information?
0:46:19 > 0:46:24So this information will help us to use this resource
0:46:24 > 0:46:27in a more sustainable way and to ensure a sustainable harvest.
0:46:27 > 0:46:31Because at the moment nobody knows what's happening around here -
0:46:31 > 0:46:33we have so many gaps of knowledge.
0:46:33 > 0:46:37We don't know, for example, when the seaweed is reproducing.
0:46:37 > 0:46:39Which would be crucial to know, for example,
0:46:39 > 0:46:44if the seaweed would just reproduce in March to May and then we pick it.
0:46:44 > 0:46:46- It's not a good way to do it!- Yeah.
0:46:46 > 0:46:49It's mad, isn't it, that people have been coming down here picking
0:46:49 > 0:46:51this seaweed for hundreds and hundreds of years,
0:46:51 > 0:46:53yet nobody actually knows
0:46:53 > 0:46:56when's the best time to pick it, how it reproduces -
0:46:56 > 0:46:59- nobody knows what impact that's having, really, do they?- Exactly.
0:46:59 > 0:47:02- And your PhD is how long, three years?- Three years, yeah.
0:47:02 > 0:47:05- So that's a lot of measuring seaweed, isn't?- Yeah, it is.
0:47:05 > 0:47:08- How are you finding it?- I love it.
0:47:10 > 0:47:12Eating this seaweed is nothing new -
0:47:12 > 0:47:16the Welsh have been making it into laverbread for centuries.
0:47:17 > 0:47:20As gorgeous as it is, I'm not exactly sure
0:47:20 > 0:47:21I'd want this on a burger.
0:47:21 > 0:47:25That said, laverbread is the most famous of Welsh delicacies,
0:47:25 > 0:47:28and it isn't made anywhere else in the world.
0:47:30 > 0:47:32And I'm not really surprised.
0:47:32 > 0:47:35The seaweed is boiled for hours.
0:47:35 > 0:47:36Back in the 1960s,
0:47:36 > 0:47:39that was the standard way to cook most vegetables.
0:47:39 > 0:47:42But laverbread is still made this way today.
0:47:44 > 0:47:45In laverbread's heyday,
0:47:45 > 0:47:48the seaweed was left to dry in huts like this for about a week,
0:47:48 > 0:47:51before being sent off to places like Swansea for processing.
0:47:51 > 0:47:55Now, it serves as a reminder of times gone by, and by comparison,
0:47:55 > 0:47:58Jonathan's seaweed shed is very, very modern indeed.
0:47:59 > 0:48:03He's showing me how versatile seaweed can be.
0:48:03 > 0:48:04Let's go cook it.
0:48:04 > 0:48:07- So we start off with a bit of chilli...- Right.
0:48:07 > 0:48:11- Bit of garlic. Do you like garlic? - Yes. Good for the heart.
0:48:11 > 0:48:14'He's making a seaweed pasta dish, with a twist.
0:48:14 > 0:48:17'The twist is, it doesn't actually include any pasta.'
0:48:17 > 0:48:20- Sea spaghetti - we're going to use this as a pasta.- OK.
0:48:20 > 0:48:22Put that straight in there.
0:48:22 > 0:48:25Bit of crab. Lovely lobster going in there.
0:48:25 > 0:48:28- Do you want to put a bit of dulse in here?- Why not?
0:48:28 > 0:48:31- So dulse is...- That's a red seaweed.
0:48:32 > 0:48:35'Most of the seaweed Jonathan sells is simply washed and dried
0:48:35 > 0:48:38'and turned into condiments that will add flavour to any dish.'
0:48:40 > 0:48:43So if you were making a stir-fry or a risotto you would just add a bit
0:48:43 > 0:48:45- of seaweed? - I add it to baked beans now,
0:48:45 > 0:48:47I add it to porridge, I add it to everything.
0:48:47 > 0:48:50- Porridge?!- Yeah.
0:48:50 > 0:48:54- Fantastic.- You are so in love with seaweed, it is scary!
0:48:54 > 0:48:57Well, I think, Helen, your dish...
0:48:57 > 0:49:00is almost ready. OK?
0:49:00 > 0:49:02Right.
0:49:02 > 0:49:04Well, I'll tell you what,
0:49:04 > 0:49:06it's the fanciest dish I'VE ever had from a burger van.
0:49:09 > 0:49:11- That's really good.- Is it all right?
0:49:11 > 0:49:13- It's salty, isn't it?- Yeah.
0:49:13 > 0:49:14Really special...
0:49:14 > 0:49:16The crew would love this,
0:49:16 > 0:49:19but there's not that much to go around, so I'll just tuck in.
0:49:19 > 0:49:22There's some egg sandwiches in the car.
0:49:22 > 0:49:25Anyway - we've had fabulous weather on the Pembrokeshire coastline -
0:49:25 > 0:49:26let's see what's in store this week.
0:49:26 > 0:49:30Here's the Countryfile forecast for the week ahead. ..Divine!
0:50:10 > 0:50:14- JOHN:- I'm on the Daugleddau estuary in Pembrokeshire,
0:50:14 > 0:50:17discovering how this serpentine stretch of deep water
0:50:17 > 0:50:21is a marine magnet for all things boat-related.
0:50:23 > 0:50:26The sailing tradition here goes back many centuries,
0:50:26 > 0:50:28and every couple of years
0:50:28 > 0:50:32it's celebrated with a special festival called Seafair Haven.
0:50:32 > 0:50:34And I've been invited on board.
0:50:38 > 0:50:40Boats of all kinds, and their owners,
0:50:40 > 0:50:43travel from near and far to mark the occasion,
0:50:43 > 0:50:45and to explore the local waterways.
0:50:48 > 0:50:50Steve Latham and his son Ciaran
0:50:50 > 0:50:52are sailing the Layla.
0:50:54 > 0:50:55Hello, Steve. Can I come aboard?
0:50:55 > 0:50:58- Hello, John. Come aboard, and welcome.- Good to see you.
0:50:58 > 0:51:00- And Ciaran, you too.- Afternoon.
0:51:00 > 0:51:03- What a lovely boat, isn't?- Make yourself at home.- What's the story?
0:51:03 > 0:51:06I built Layla back in the 1990s.
0:51:06 > 0:51:10I designed her, built her, and sailed away.
0:51:10 > 0:51:11I grew up taking this dinghy,
0:51:11 > 0:51:14used to sail on up the estuary with a tent and a sleeping bag
0:51:14 > 0:51:17in the dinghy, with my brother, and we'd camp on the shores.
0:51:17 > 0:51:21That was sailing for me, it was a way of getting to somewhere
0:51:21 > 0:51:23and having an adventure once you got there,
0:51:23 > 0:51:26which is exactly what we're doing 30 years on.
0:51:26 > 0:51:29Well, let's start THIS bit of the adventure now, shall we?
0:51:29 > 0:51:31- Yup.- Let's have an adventure.
0:51:46 > 0:51:49The bustling seaport of Milford Haven is just a short distance away,
0:51:49 > 0:51:52but today the Festival flotilla
0:51:52 > 0:51:55is heading along one of its tributaries - the River Cresswell.
0:51:58 > 0:52:01And it couldn't be more different.
0:52:01 > 0:52:05This meandering backwater runs through pristine countryside.
0:52:08 > 0:52:12Well, this is the life, isn't it? Sailing through the countryside.
0:52:12 > 0:52:14That is the great attraction, isn't it?
0:52:14 > 0:52:17It's endlessly interesting, and so many of these little creeks
0:52:17 > 0:52:20that go up, and each one's a bit different.
0:52:20 > 0:52:24There's still corners that we haven't explored NOW.
0:52:24 > 0:52:27- We're being overtaken by your family!- We are, they're overtaking.
0:52:27 > 0:52:29Hello!
0:52:30 > 0:52:32So we're not racing...
0:52:32 > 0:52:35- unless we win.- Come on(!)
0:52:35 > 0:52:38And it is a wonderful sight, isn't it?
0:52:38 > 0:52:41- All these little boats with their sails...- This is really something,
0:52:41 > 0:52:43and this doesn't happen very often.
0:52:43 > 0:52:44This doesn't happen often -
0:52:44 > 0:52:47a group of boats like this all closely sailing along,
0:52:47 > 0:52:48all very different.
0:52:48 > 0:52:52Catamarans back there, tiny dinghies...
0:52:52 > 0:52:55- Even rowing boats. - Even rowing boat, yeah, somewhere.
0:52:55 > 0:52:57Yeah. Everything.
0:52:57 > 0:52:59Steve, what, to you, then,
0:52:59 > 0:53:03is the true purpose of this Seafair Festival?
0:53:03 > 0:53:06You come out here and suddenly there's a sense of community.
0:53:06 > 0:53:09A lot of shared ideas, shared experience,
0:53:09 > 0:53:11shared pints of beer...
0:53:11 > 0:53:13Everybody thinks their boat is best!
0:53:13 > 0:53:15- Of course. - THEY ALL LAUGH
0:53:15 > 0:53:17They're all wrong - apart from us, of course.
0:53:50 > 0:53:54After a great day's sailing, we're back on shore again.
0:53:54 > 0:53:56But the fun goes on.
0:53:56 > 0:53:59Well, as this is a festival of the sea,
0:53:59 > 0:54:03what could be more appropriate than what I can hear now - a sea shanty?
0:54:03 > 0:54:05Can I just stop you for a moment?
0:54:05 > 0:54:08- You look fantastic!- Thank you.
0:54:08 > 0:54:10- What do you call your group? - We're called Mor Ladron y Borth.
0:54:10 > 0:54:12And that's the Borth Pirates.
0:54:12 > 0:54:13And what are you going to sing?
0:54:13 > 0:54:15We're going sing Drunken Sailor.
0:54:15 > 0:54:18With a pirate hat, as well! Wow. Member of the crew.
0:54:18 > 0:54:20# What shall we do with the drunken sailor
0:54:20 > 0:54:22# What shall we do with the drunken sailor
0:54:22 > 0:54:26# What shall we do with the drunken sailor, ear-lie in the morning?
0:54:26 > 0:54:28# Way, hey, and up she rises
0:54:28 > 0:54:31# Way, hey, and up she rises
0:54:31 > 0:54:34# Way, hey, and up she rises ear-lie in the morning
0:54:34 > 0:54:37# Tie him to the mast with Captain Craven
0:54:37 > 0:54:39# Tie him to the mast with Captain Craven
0:54:39 > 0:54:43# Tie him to the mast with Captain Craven, ear-lie in the morning
0:54:43 > 0:54:45# Way, hey, and up she rises
0:54:45 > 0:54:47# Way, hey, and up she rises
0:54:47 > 0:54:49# Way, hey, and up she rises
0:54:49 > 0:54:52# Ear-lie in the mor...ning. #
0:54:52 > 0:54:55Woo-hoo!
0:54:55 > 0:54:58- Look, It's Captain Craven! - I know. How about that?
0:54:58 > 0:55:00You look and sound fantastic - great job, guys.
0:55:00 > 0:55:02I thought I'd step in before it was time to...
0:55:02 > 0:55:05# Shave your belly with a rusty razor... #
0:55:05 > 0:55:06- That's the next line.- Yeah.
0:55:06 > 0:55:09- But good fun. - Great fun. Good job, guys.
0:55:09 > 0:55:11That's all we've got time for, I'm afraid, from Wales.
0:55:11 > 0:55:12Next week we're in Kent,
0:55:12 > 0:55:14where Matt will be looking more
0:55:14 > 0:55:17into that Wimbledon favourite - the strawberry.
0:55:17 > 0:55:20- And Naomi is going to be taking on a watery challenge.- Wow.
0:55:20 > 0:55:23- How about that?- OK, one more verse, can I join in this time?
0:55:23 > 0:55:26- Thanks for your company. What's next?- Bye-bye. See you next week.
0:55:26 > 0:55:28# That's what we do with the drunken sailor
0:55:28 > 0:55:30# That's what we do with the drunken sailor
0:55:30 > 0:55:34# That's what we do with the drunken sailor, ear-lie in the morning... #