0:00:03 > 0:00:07Ice creams! You've all washed your hands, haven't you?
0:00:07 > 0:00:09- I'm going out there a bit.- OK.
0:00:10 > 0:00:12Oi!
0:00:29 > 0:00:33The British coast. Extraordinarily irresistible.
0:00:33 > 0:00:36And summer wouldn't be summer without a trip to the seaside.
0:00:36 > 0:00:37Whatever the weather.
0:00:37 > 0:00:40So for this special summertime edition of the programme,
0:00:40 > 0:00:44we're all on a Countryfile outing on the north Norfolk coast.
0:00:44 > 0:00:46Acres of sandy beach.
0:00:46 > 0:00:51Perfect for games, sandcastles, picnics and just relaxing.
0:00:51 > 0:00:54Think Famous Five for the middle-aged.
0:00:54 > 0:00:56In the lashing rain!
0:00:58 > 0:01:02This is lovely. The perfect British summer. You can't beat it!
0:01:02 > 0:01:04I've got a bikini on under here!
0:01:04 > 0:01:07I tell you, all we need now is a bit of shelter.
0:01:08 > 0:01:13- See up there?- Yes.- That is a really cute 1930s sea shelter.
0:01:13 > 0:01:16But it needs a bit of tender love and care. It needs sprucing up.
0:01:16 > 0:01:20Why don't we do it up? I'm all right with a bit of DIY.
0:01:20 > 0:01:22I'm all right with a paintbrush.
0:01:22 > 0:01:26- The locals will love it so they'll give us a hand.- Good idea.
0:01:26 > 0:01:27Oi!
0:01:27 > 0:01:29I'm leaving the DIY to you guys.
0:01:29 > 0:01:33I'm going to be taking to the water in search of the famous Cromer crab.
0:01:33 > 0:01:35And I'll be on the water too,
0:01:35 > 0:01:39celebrating the 100th anniversary of a famous nature reserve around here
0:01:39 > 0:01:41that is renowned for seals and terns.
0:01:41 > 0:01:43All too active for me.
0:01:43 > 0:01:47I'll be testing my taste buds and seeing how much heat they can take.
0:01:47 > 0:01:53- You know what else we should do? - What?- Have a celebration. A party.
0:01:53 > 0:01:58OK. What are you thinking? A bit of music? A barbecue? Ice cream?
0:01:58 > 0:02:00Of course, ice cream.
0:02:00 > 0:02:02Guys, do you fancy an ice cream?
0:02:10 > 0:02:13Golden sands, studded with colourful beach huts.
0:02:13 > 0:02:17We're on the seafront at Cromer, a gem of the Norfolk coastline.
0:02:21 > 0:02:23The town lies on the north Norfolk coast,
0:02:23 > 0:02:25around 20 miles away from Norwich.
0:02:26 > 0:02:29It's been a popular resort since the 1700s
0:02:29 > 0:02:33and has much more to offer than its famous Cromer crabs.
0:02:34 > 0:02:37It's a picture postcard seaside town,
0:02:37 > 0:02:40sitting on a cliff top overlooking the coast.
0:02:40 > 0:02:43Although for visitors this summer, it's been more about
0:02:43 > 0:02:46the bracing sea breezes than sun-drenched sands.
0:02:46 > 0:02:48We all love to be beside the seaside
0:02:48 > 0:02:51but if you're going to indulge in this country,
0:02:51 > 0:02:53you'd be wise to think of some shelter,
0:02:53 > 0:02:55just in case the weather doesn't perform.
0:02:55 > 0:02:56So we're rolling up our sleeves
0:02:56 > 0:02:59and with our friends here in the north of Norfolk,
0:02:59 > 0:03:01we're getting involved in a renovation project
0:03:01 > 0:03:04to restore some splendour to this shoreline, whatever the weather.
0:03:06 > 0:03:10The much-loved Marrams Shelter here on the Westcliffe Road
0:03:10 > 0:03:13has been a feature of the seafront for more than 70 years.
0:03:15 > 0:03:18Decades of standing firm against stiff North Sea wind and rain
0:03:18 > 0:03:22mean it's starting to show a few signs of wear and tear.
0:03:22 > 0:03:24Daren Payne, known as Billy to his mates,
0:03:24 > 0:03:26is from North Norfolk District Council
0:03:26 > 0:03:28and they've already made a start.
0:03:28 > 0:03:32That's what I like to see, all hands on deck! Hi, Billy.
0:03:32 > 0:03:36- Quite a lot of work to do then? - We have got loads to do, yes.
0:03:36 > 0:03:38Go on then. Talk me through the running order.
0:03:38 > 0:03:44We are basically scraping, repairing, replacing and painting.
0:03:44 > 0:03:48You've got quite a lot going on in your hair already!
0:03:50 > 0:03:52Aside from the main paint job,
0:03:52 > 0:03:55we're also going to add a bit of personality to the shelter
0:03:55 > 0:03:57with some locally inspired artwork.
0:03:58 > 0:04:02It's a bit of an artist's dream, this kind of project, isn't it?
0:04:02 > 0:04:05This kind of project is what my job is all about. I love this.
0:04:05 > 0:04:07For an artist, there's nothing better than doing a piece
0:04:07 > 0:04:09that's going to be seen by the public.
0:04:09 > 0:04:12That's what it's all about. Your art on show.
0:04:12 > 0:04:14I'm looking at putting a very large collage together
0:04:14 > 0:04:18and trying to put them on panels along the sides there.
0:04:18 > 0:04:21Show me some of the stuff you've done before, so I can get an idea.
0:04:21 > 0:04:23OK, to give you an idea...
0:04:23 > 0:04:25- This is the kind of work I do. - Wow! I like that.
0:04:25 > 0:04:28Hopefully, a lot of the greenery we'll be doing
0:04:28 > 0:04:31will be something like that with the layers as well.
0:04:31 > 0:04:34That one is the rainforest. It probably won't look too good here,
0:04:34 > 0:04:37- although we've had a lot of rain lately!- We certainly have!
0:04:37 > 0:04:40But what we'll be looking at is a collage like this one,
0:04:40 > 0:04:44which has a lot of different designs of the areas.
0:04:44 > 0:04:48So picture that and we're going to throw in some seals, some beaches...
0:04:48 > 0:04:53- Poppies, churches, a nice bit of countryside.- I can see it.
0:04:53 > 0:04:56- I'm with you.- Excellent. I'm so glad you like it.
0:04:56 > 0:04:59This is an idea that I've been working on
0:04:59 > 0:05:01but it will have much more than that
0:05:01 > 0:05:04and we'll also be putting in a lot more things that you've done
0:05:04 > 0:05:07like the Cromer crabs and lobsters and chilli
0:05:07 > 0:05:10and everything else that goes along with it.
0:05:14 > 0:05:17So the rough plan is a beautifully revamped sea shelter
0:05:17 > 0:05:20complete with magnificent artwork by the end of the programme.
0:05:20 > 0:05:24Simple! I'm going to get painting. Matt's in charge of woodwork.
0:05:29 > 0:05:33I'm just down the road from Julia on the Gunton Park estate.
0:05:33 > 0:05:37Its owner, Kit Martin, is providing the other half of the muscle.
0:05:38 > 0:05:40We've made good progress, Kit.
0:05:40 > 0:05:44The recent cold winters have sadly put pay to this beautiful oak,
0:05:44 > 0:05:46so it's got to come down.
0:05:46 > 0:05:48- Good.- Is that it?
0:05:49 > 0:05:52- Yes, I think that will do. Do you? - I think that's enough for now.
0:05:52 > 0:05:55The good news is, this is the 21st century
0:05:55 > 0:05:57and we do have a chainsaw on hand.
0:05:57 > 0:06:00- Right, let's get the chainsaw.- Yes.
0:06:11 > 0:06:13There she goes!
0:06:14 > 0:06:17- All our own work! - Look at that!- Terrific!
0:06:20 > 0:06:24- Some specimen this, isn't it? - It's ideal, isn't it?- Yes.
0:06:24 > 0:06:26For what we need.
0:06:26 > 0:06:30So you bought the house on this estate, through those trees,
0:06:30 > 0:06:32back in the 1980s.
0:06:32 > 0:06:35- We bought it and, obviously, it's a very beautiful place.- Breathtaking.
0:06:35 > 0:06:39It was created by the Harbord family in the 18th century.
0:06:39 > 0:06:42There's a house, there's the mill which we're going to explore today,
0:06:42 > 0:06:46a magnificent chapel designed by Robert Adam.
0:06:46 > 0:06:49When we came in 1980, everywhere was in a very derelict state.
0:06:49 > 0:06:51So we restored the house.
0:06:51 > 0:06:56But the really important thing is that, together with our neighbours,
0:06:56 > 0:06:59we have restored 1,000 acres of the landscape park
0:06:59 > 0:07:01to make this a beautiful place again.
0:07:01 > 0:07:03And on the wood side of things then,
0:07:03 > 0:07:07looking at this beautiful old oak, what will be happening to this now?
0:07:07 > 0:07:11This will be cut up here. There is a good trunk on this.
0:07:11 > 0:07:15This will go down to the mill and it will make planks, gateposts
0:07:15 > 0:07:18and it will be reused in this part of Norfolk.
0:07:18 > 0:07:20- All on-site?- Yes, all on-site.
0:07:22 > 0:07:26So now it's off to the sawmill, but this isn't just any sawmill.
0:07:26 > 0:07:28It's thought to be one of the oldest in the country
0:07:28 > 0:07:30and maybe even the world.
0:07:30 > 0:07:33And it's powered purely by water.
0:07:34 > 0:07:37This all looks very intriguing.
0:07:40 > 0:07:43The mill has been here since the 1820s.
0:07:43 > 0:07:46It's a miracle that it has survived all these years.
0:07:46 > 0:07:49But that is down to the team of hard-working volunteers
0:07:49 > 0:07:51who have lovingly restored it.
0:07:53 > 0:07:57That's how you do it. Nice to see you. Hello, I'm Matt.
0:07:57 > 0:08:00This is just mesmerising to watch, isn't it?
0:08:00 > 0:08:05You could stand here all day just watching that blade go up and down.
0:08:05 > 0:08:08Barry, you were involved in the restoration of this sawmill.
0:08:08 > 0:08:11What state was it in when you started?
0:08:11 > 0:08:13It was pretty much a ruin.
0:08:13 > 0:08:17A lot of the woodwork had to be replaced for restoration
0:08:17 > 0:08:20but a lot of the metalwork is original. That was OK.
0:08:20 > 0:08:23The little gubbins down here,
0:08:23 > 0:08:26which is feeding the log through the machine,
0:08:26 > 0:08:30we had to invent something for that because bits were lost.
0:08:32 > 0:08:36It's so clever. It really is. Who came up with this idea?
0:08:36 > 0:08:41A chap called William Hayes designed the mechanism. He was a clockmaker.
0:08:41 > 0:08:45I think you can see the similarity with what was going on.
0:08:45 > 0:08:46It makes sense, yes.
0:08:46 > 0:08:49The whole machine occupies a really nice slot
0:08:49 > 0:08:53in our industrial history because prior to this,
0:08:53 > 0:08:58it was two men with a pit saw sawing wood literally by hand.
0:08:58 > 0:09:01Water power was around. It has come along and replaced that.
0:09:01 > 0:09:06But it's not in for a very long time before that is replaced by steam,
0:09:06 > 0:09:09electric motor and then the internal combustion engine.
0:09:09 > 0:09:12So it's a very short space of time that this has survived from,
0:09:12 > 0:09:15which is what makes it so unique.
0:09:15 > 0:09:19It's delightful, is what it is. It really puts a smile on your face.
0:09:19 > 0:09:22Yes, it's lovely.
0:09:23 > 0:09:26The oak is a little bit too green to use for our shelter,
0:09:26 > 0:09:30so Russell has kindly sorted us some reclaimed pine.
0:09:32 > 0:09:35John is also with us on the north Norfolk coast
0:09:35 > 0:09:38and he's helping to celebrate a very significant anniversary
0:09:38 > 0:09:41for the National Trust.
0:09:45 > 0:09:50Blakeney point. This wild expanse of shingle, sand and salt marsh
0:09:50 > 0:09:55is being created daily by the wind and by the tides.
0:09:55 > 0:09:59It's hard to know where the land ends and the sea begins.
0:09:59 > 0:10:03This wilderness is in fact one of the most intriguing sections
0:10:03 > 0:10:05along our entire coastline.
0:10:05 > 0:10:08It's fragile and it's ever-changing.
0:10:08 > 0:10:13Every high tide, this entire area is completely submerged.
0:10:14 > 0:10:17But low tide reveals one of the largest stretches
0:10:17 > 0:10:19of undeveloped coastline in Europe.
0:10:20 > 0:10:23For decades, scientists have studied it.
0:10:25 > 0:10:27And tourists have loved it.
0:10:28 > 0:10:31And this year is special because the National Trust
0:10:31 > 0:10:35has owned it for exactly 100 years.
0:10:35 > 0:10:37Now, you can get there by land
0:10:37 > 0:10:39but it's a four mile trudge through shingle
0:10:39 > 0:10:42and I don't want to risk disturbing the wildlife
0:10:42 > 0:10:44because it's breeding season.
0:10:44 > 0:10:46So, there is another way.
0:10:53 > 0:10:55I'm hitching a lift
0:10:55 > 0:10:58with National Trust countryside manager Victoria Francis.
0:10:58 > 0:11:02Seabirds and seals live alongside each other on the point
0:11:02 > 0:11:05and the birds certainly make their presence felt.
0:11:06 > 0:11:10Quite a din here, Victoria, from the seabirds.
0:11:10 > 0:11:12Four species of terns regularly breed on Blakeney Point.
0:11:12 > 0:11:15But by far the most obvious and the most noisy
0:11:15 > 0:11:19that anyone can see are the sandwich terns.
0:11:19 > 0:11:22This year is a bumper year for them. Absolutely fantastic.
0:11:22 > 0:11:26But what really draws the visitors are the seals.
0:11:27 > 0:11:29There are two species out here.
0:11:29 > 0:11:33We've got 800-odd grey seals and 200 common seals.
0:11:33 > 0:11:35How do the numbers compare to 100 years ago,
0:11:35 > 0:11:38when the Trust first took this place all the?
0:11:38 > 0:11:40It was very different to today.
0:11:40 > 0:11:43You may have been lucky to see 50-odd common seals.
0:11:43 > 0:11:49The first grey seal pups were only here in 2001. There were 25.
0:11:49 > 0:11:53This last winter, 933.
0:11:53 > 0:11:56The seals are protected by a whole raft of conservation designations
0:11:56 > 0:11:59that just didn't exist 100 years ago.
0:11:59 > 0:12:01And what about the future for these seals?
0:12:01 > 0:12:04- Look, there's one right up close! - Checking us out!
0:12:04 > 0:12:06It's looking very good.
0:12:06 > 0:12:10Hopefully this winter, we may have more than 1,000 grey seal pups
0:12:10 > 0:12:12and fingers crossed it happens.
0:12:13 > 0:12:16Today, we take Blakeney Point's conservation for granted.
0:12:16 > 0:12:19But if the National Trust had not adopted it,
0:12:19 > 0:12:22the future could have been very different.
0:12:22 > 0:12:26How did the National Trust come to acquire Blakeney Point?
0:12:26 > 0:12:29Back in 1908, it was all down to this gentleman,
0:12:29 > 0:12:31Professor Francis Oliver.
0:12:31 > 0:12:35He was a well respected ecologist from University College London.
0:12:35 > 0:12:39He was amazed and fascinated by the array of vegetation.
0:12:39 > 0:12:42And did Professor Oliver buy it for the Trust?
0:12:42 > 0:12:44He was concerned about the future
0:12:44 > 0:12:46and what he wanted to do was safeguard it.
0:12:46 > 0:12:49He started a public appeal and they raised about £600 to buy it.
0:12:49 > 0:12:52- It was a lot of money in those days. - It was a lot of money.
0:12:52 > 0:12:56In 1912, the deeds were signed over to the National Trust
0:12:56 > 0:12:59and Professor Oliver helped set up a management committee.
0:12:59 > 0:13:02This was probably one of the largest expanses of coastline they purchased
0:13:02 > 0:13:05at the time and also the first national nature reserve in Norfolk.
0:13:05 > 0:13:09What do you think fascinated him about this very bleak landscape?
0:13:09 > 0:13:11Being such a keen ecologist,
0:13:11 > 0:13:15he was fascinated by the array and diversity of the habitats here.
0:13:15 > 0:13:18So from the shingle to the sand dunes to the salt marsh,
0:13:18 > 0:13:20and just within an arm's reach here,
0:13:20 > 0:13:22we've got various different types of vegetation.
0:13:22 > 0:13:26We've got sea porcelain, four different types of sea lavender.
0:13:26 > 0:13:30I think he'd be amazed to see how it's developed over the time.
0:13:30 > 0:13:32But the major change Professor Oliver would see
0:13:32 > 0:13:36is just how much the wind and the tides have extended the Point.
0:13:36 > 0:13:41It's grown over half a mile westwards since 1912.
0:13:41 > 0:13:44But in many ways, it remains unchanged.
0:13:44 > 0:13:47The field lab he set up for his students is still used today.
0:13:49 > 0:13:54The plantation he created is still a pit stop for migrating birds.
0:13:55 > 0:13:59And for a select few, the professor's legacy is a way of life.
0:13:59 > 0:14:03Four rangers live here full-time for six months of the year.
0:14:03 > 0:14:07It's a sought-after job. Hundreds apply.
0:14:08 > 0:14:10Home is this converted lifeboat station
0:14:10 > 0:14:13and they have invited me round for a cup of tea.
0:14:13 > 0:14:16For nature lovers, this must be a dream job.
0:14:16 > 0:14:21It's not for everybody. Some people would run away, run a mile,
0:14:21 > 0:14:23when they see the accommodation.
0:14:23 > 0:14:26So when we interview, we bring them out here and show them
0:14:26 > 0:14:30the rough and ready lifestyle and that often puts a few people off
0:14:30 > 0:14:33and it's the ones who are suited to the lifestyle
0:14:33 > 0:14:35that stay for the six months.
0:14:35 > 0:14:38- Why do people want to do it? - I find it a very inspiring place.
0:14:38 > 0:14:42It's a very big open place. It gives you time to dream, time to think.
0:14:42 > 0:14:44You can dream big.
0:14:44 > 0:14:47It's just one of those special places which inspires you in life.
0:14:47 > 0:14:49A phenomenal place to be.
0:14:49 > 0:14:52Are you looking forward to going back to civilisation?
0:14:52 > 0:14:54You always look forward to going back
0:14:54 > 0:14:56but after a while, you start to miss this place.
0:14:56 > 0:14:58There's nothing quite like it.
0:15:05 > 0:15:09Today, we're in the seaside town of Cromer on the north Norfolk coast.
0:15:09 > 0:15:12With its fine Victorian pier, grand hotels
0:15:12 > 0:15:14and, of course, commendable crabbing.
0:15:14 > 0:15:20We're here trying to add some sparkle to a faded old sea shelter.
0:15:20 > 0:15:23The paintwork is looking pretty swish on this sea shelter now.
0:15:25 > 0:15:26Almost ready for Matt's woodwork.
0:15:27 > 0:15:31Hopefully, the new-look shelter will give the summer holidaymakers
0:15:31 > 0:15:33something to talk about.
0:15:35 > 0:15:38But Cromer wasn't always a tourist hotspot.
0:15:38 > 0:15:40Back in the late 1870s,
0:15:40 > 0:15:43it was nothing more than a sleepy fishing village.
0:15:43 > 0:15:48Fast forward to the 1880s and this quiet corner of rural England
0:15:48 > 0:15:52was thrust into the limelight and it became the most cosmopolitan
0:15:52 > 0:15:55and fashionable place to hang out in.
0:15:55 > 0:15:58If Will.I.am and Kate Moss had wanted to come somewhere cool
0:15:58 > 0:16:01for the weekend in the 1880s, they would have come here with me.
0:16:04 > 0:16:08And it was all down to one man. Clement Scott.
0:16:08 > 0:16:13Travel writer, theatre critic and all-round London luvvie.
0:16:13 > 0:16:17He soon became captivated by Cromer and wrote a series of rave reviews
0:16:17 > 0:16:20about the area that he referred to as Poppy Land.
0:16:22 > 0:16:27Peter Stibbins is a local historian who knows all about it.
0:16:27 > 0:16:29So why Poppy Land?
0:16:29 > 0:16:32This very influential travel writer and theatre critic, Clement Scott,
0:16:32 > 0:16:36arrived in Cromer in 1883,
0:16:36 > 0:16:38probably with a free ticket from the Great Eastern Railway.
0:16:38 > 0:16:42He arrived, couldn't find anywhere to stay in Cromer,
0:16:42 > 0:16:45set off along the cliff tops towards Overstrand,
0:16:45 > 0:16:50and passed masses of poppies blooming in the fields.
0:16:50 > 0:16:53- And he put this place on the map. - Undoubtedly.
0:16:53 > 0:16:55It did just what Great Eastern Railway wanted.
0:16:55 > 0:16:57It brought people flooding up here.
0:16:57 > 0:16:59And they were rich, they were powerful,
0:16:59 > 0:17:02they were really the stylish people of their day, weren't they?
0:17:02 > 0:17:05Absolutely. There was huge investment in hotels.
0:17:05 > 0:17:08If you had been here up to the Second World War you would have seen
0:17:08 > 0:17:11three or four great hotels on the seafront here.
0:17:11 > 0:17:13How long did it remain a fashionable destination?
0:17:13 > 0:17:18It was hugely fashionable in the 1890s into the 1900s
0:17:18 > 0:17:22and it probably lasted through until the period between the wars.
0:17:22 > 0:17:26But the heyday was just before the First World War.
0:17:26 > 0:17:28Do you think Cromer's success is down to Clement?
0:17:28 > 0:17:30I think to a very large extent,
0:17:30 > 0:17:33there's a huge amount that carries right on
0:17:33 > 0:17:35from his time when he wrote then.
0:17:38 > 0:17:41Clement Scott not only sought refuge here
0:17:41 > 0:17:44but also cashed in on the place. He created a Poppy Land industry.
0:17:44 > 0:17:47Before long, the Victorian glitterati
0:17:47 > 0:17:50came to see this idyllic seaside town
0:17:50 > 0:17:53that he had written so fondly about in the London papers.
0:17:53 > 0:17:55Fishermen milked the tourist's shilling
0:17:55 > 0:17:58by offering boat excursions.
0:17:58 > 0:18:01The lifeboat crews demonstrated their expertise.
0:18:01 > 0:18:04The beaches of north Norfolk buzzed with the excitement
0:18:04 > 0:18:05of seaside holidays.
0:18:05 > 0:18:09A Poppy Land brand was born and before long,
0:18:09 > 0:18:10everything was displaying the flower
0:18:10 > 0:18:13that Scott had made synonymous with the area.
0:18:13 > 0:18:17I'm off to the local museum to see what's left of the Victorian legacy
0:18:17 > 0:18:20that wasn't just teacups and trinkets.
0:18:20 > 0:18:23Its curator, Alistair Murphy, can tell me more.
0:18:23 > 0:18:27Daniel Davidson, who was a chemist, and an important person in the town,
0:18:27 > 0:18:31developed the Poppy Land bouquet that he sold.
0:18:31 > 0:18:36This is an unopened bottle that we have in the collection.
0:18:36 > 0:18:39- So this is it? This is how it was boxed and packaged?- Absolutely.
0:18:39 > 0:18:42If you were coming to Cromer and you wanted a souvenir for your mother
0:18:42 > 0:18:45or your wife, this would be the thing to get.
0:18:45 > 0:18:48You'd go down to Jetty Street, which is down near the sea,
0:18:48 > 0:18:51and buy yourself a bottle from Daniel Davidson himself.
0:18:51 > 0:18:53And what did it smell of? Not poppies?
0:18:53 > 0:18:57We have his recipe book here and this is the recipe for this perfume.
0:18:57 > 0:18:59And he's got writing like a doctor.
0:18:59 > 0:19:02You can hardly decipher anything, which I guess is the idea,
0:19:02 > 0:19:04but I can make out lily of the valley
0:19:04 > 0:19:07and violet something or other.
0:19:07 > 0:19:11- We know that it was quite potent. - Yes. I'm sure it was quite smelly.
0:19:11 > 0:19:15I'm not sure it would smell too good after all these years though!
0:19:15 > 0:19:18This is Jetty Street where Davidson once had a shop.
0:19:18 > 0:19:21I've decided to try and recreate the past
0:19:21 > 0:19:23and come up with a modern version of his perfume.
0:19:23 > 0:19:26A sort of up-to-date aroma of Cromer, if you will.
0:19:26 > 0:19:29Careful with those crabby base notes.
0:19:30 > 0:19:33Diane Vial is a local aromatherapist
0:19:33 > 0:19:36who's been cooking up some fragrant ideas
0:19:36 > 0:19:39based on Davidson's original recipe.
0:19:39 > 0:19:41What have you got in it then?
0:19:41 > 0:19:43We have to find, for a perfume, you have to have a base note,
0:19:43 > 0:19:47the middle note and the top notes.
0:19:47 > 0:19:51So we started off with the base note, which we already have on the recipe.
0:19:51 > 0:19:53That was violet.
0:19:53 > 0:19:56Then we went to the middle notes, which is jasmine
0:19:56 > 0:19:58and also lily of the valley.
0:19:58 > 0:20:02A bit of lemon as a top note and give it a stir.
0:20:03 > 0:20:06When you first smell a perfume, that's what you get.
0:20:06 > 0:20:09You'll get the top notes. Then that evaporates into the air
0:20:09 > 0:20:13and that leaves you with your middle notes and your base note.
0:20:13 > 0:20:14And this is it?
0:20:14 > 0:20:20- That is it. Until you add...- What's that?- Your vodka.- Vodka?- Yes.
0:20:20 > 0:20:23- The vodka then dilutes the perfume a little bit.- I like it!
0:20:23 > 0:20:25Already, I like it!
0:20:25 > 0:20:29But what will the punters make of this modern-day aroma of Cromer,
0:20:29 > 0:20:31as inspired by the Poppy Land bouquet?
0:20:31 > 0:20:34- Have you ever heard of the Poppy Land bouquet?- No.
0:20:34 > 0:20:37- Have you heard of Poppy Land?- Yes.
0:20:37 > 0:20:41Well this is a re-creation of the original perfume. It is very fresh.
0:20:42 > 0:20:47- What do you think?- Very nice.- Yes. - I think we're in business.
0:20:47 > 0:20:50- It's lovely.- Very good. There we go.
0:20:50 > 0:20:52It seems like the Poppy Land brand
0:20:52 > 0:20:55could still make a few quid out of the holidaymakers in town.
0:20:55 > 0:20:58I hadn't heard of Poppy Land before today
0:20:58 > 0:21:01but the one thing I've always associated with Cromer is its crabs.
0:21:01 > 0:21:04Ellie is finding out if it's still a thriving industry.
0:21:07 > 0:21:09Oh, he likes it!
0:21:18 > 0:21:22Cromer crab, the first thing that springs to mind
0:21:22 > 0:21:25at the sheer mention of this town.
0:21:25 > 0:21:27Yes!
0:21:27 > 0:21:29You're probably thinking about something much bigger
0:21:29 > 0:21:32and juicier than this particular crab,
0:21:32 > 0:21:34but it's taken me so long to get it.
0:21:34 > 0:21:37I'm not putting it back just yet.
0:21:38 > 0:21:42Everywhere you look, there are signs this is a Mecca for crab lovers
0:21:42 > 0:21:46and Cromer crustaceans are thought to be some of the very best.
0:21:46 > 0:21:49Traditionally, summer is the time to catch them.
0:21:52 > 0:21:54But there's a problem.
0:21:54 > 0:21:57Just as in farming, the average age of the fishermen
0:21:57 > 0:21:59is getting older and older.
0:22:02 > 0:22:06There's one lad though who's bucking the trend.
0:22:06 > 0:22:10David Hare is only 22. He started fishing in his teens.
0:22:10 > 0:22:11I'm going out to sea with him
0:22:11 > 0:22:14and his skipper for the day, John Davies.
0:22:15 > 0:22:19- Not a bad day.- It's a sunny day but it's going to be a little bit choppy,
0:22:19 > 0:22:22- so I hope you've got your sea legs. - I've got them on!
0:22:26 > 0:22:28OK, David.
0:22:28 > 0:22:32David has been going out fishing since he was 14-years-old
0:22:32 > 0:22:35and the draw of these waters is still strong.
0:22:35 > 0:22:39I was quite excited the first time. I couldn't sleep.
0:22:39 > 0:22:42I was itching ready to go, thinking, what's it going to be like?
0:22:42 > 0:22:46Do you know many other people your age doing this kind of thing?
0:22:46 > 0:22:48- Not many. Maybe two or three. - Why is that?
0:22:48 > 0:22:51Why don't young people want to get into this?
0:22:51 > 0:22:54Obviously, the 3:00am starts and weekends.
0:22:54 > 0:22:56They want to go out clubbing and stuff like that.
0:22:56 > 0:22:58So you don't mind the 3:00am starts?
0:22:58 > 0:23:02I just think about how much money I'm going to have left in my wallet!
0:23:03 > 0:23:06And it's not long before we reach our first pots.
0:23:06 > 0:23:09Here we go.
0:23:11 > 0:23:14Eighth generation fisherman, John Davies,
0:23:14 > 0:23:16has been fishing the Cromer coast for more than 30 years
0:23:16 > 0:23:20and he taught David everything he knows.
0:23:20 > 0:23:22It's looking like quite a good haul, is it?
0:23:22 > 0:23:24That can be deceiving, trust me. This time of year.
0:23:24 > 0:23:26So although the shell is big,
0:23:26 > 0:23:29there won't be much in the way of meat in there.
0:23:29 > 0:23:33That will be empty. He'll be back for a free meal again tomorrow!
0:23:33 > 0:23:36That one might just about be long enough, which it is.
0:23:36 > 0:23:38It is, it just squeezes in there.
0:23:38 > 0:23:42Here we go with the next one. Blimey!
0:23:42 > 0:23:45How is David getting on then?
0:23:45 > 0:23:49He's doing OK. He's a good lad. A very rare find nowadays.
0:23:49 > 0:23:53Why is it then that there are so few young people coming into it?
0:23:53 > 0:23:56There are easier ways of making a living.
0:23:56 > 0:24:00- It is a very physical job. It's hard graft, isn't it?- Yes, it can be.
0:24:00 > 0:24:03You need to enjoy the job and like the job.
0:24:03 > 0:24:05So what about the future of the Cromer crab,
0:24:05 > 0:24:07which is so important for Cromer?
0:24:07 > 0:24:10It's very important for Cromer, not just as a business
0:24:10 > 0:24:13but as a tourist attraction and everything else.
0:24:13 > 0:24:16A lot of people go to Cromer for the weekend and take a crab home for tea.
0:24:16 > 0:24:18My mum said, "Come back with some crabs"
0:24:18 > 0:24:21- once she found out I was coming here.- Good on your mum!
0:24:21 > 0:24:23But it's not just crabs we're after.
0:24:23 > 0:24:26- That's a keeper. - Nice lobster.- Lovely.
0:24:26 > 0:24:30As we head for dry land, the crew set the pots
0:24:30 > 0:24:32so they can do the same again tomorrow.
0:24:39 > 0:24:42Waiting to meet me back on terra firma
0:24:42 > 0:24:45is Michelin-starred local chef Galton Blackiston.
0:24:45 > 0:24:48He's going to cook us up a seafood feast.
0:24:48 > 0:24:50We've got Galton here for you, John.
0:24:50 > 0:24:53- We're ready for your crabs and lobsters.- How are you doing?
0:24:53 > 0:24:57- I'm all right. You?- Good.- There are two or three lobsters there.
0:24:57 > 0:25:01- And a boxful of crabs.- What makes the Cromer crabs so special?
0:25:01 > 0:25:04I think the smaller Cromer crab are far sweeter
0:25:04 > 0:25:08and far more intense of flavour than the big Southwest crab.
0:25:08 > 0:25:09That's my opinion.
0:25:09 > 0:25:14I would put a lot of the taste of our crabs down to the sea bed.
0:25:15 > 0:25:19We've got a chalky, flinty seabed here. That's why we're here.
0:25:19 > 0:25:21It's fresher, cleaner water.
0:25:21 > 0:25:24- We'll soon sort you a couple of female crabs there.- Perfect.
0:25:24 > 0:25:28Just be a bit careful. They don't like the sunshine.
0:25:29 > 0:25:32- That's great. Thanks, John.- See you.
0:25:33 > 0:25:36'I can't wait to taste them, but while Galton
0:25:36 > 0:25:39'prepares these crabs, I'm off to find more about the chalk that
0:25:39 > 0:25:42'gives these seas such rich pickings.
0:25:43 > 0:25:46'The underwater reef which lies just off the coast shares the same
0:25:46 > 0:25:50'geology as the cliffs overlooking the beach.
0:25:50 > 0:25:54'It's where I'm meeting Rob Spray, who's dived the reef many times.'
0:25:54 > 0:25:57Why have you brought me here of all places on the beach?
0:25:57 > 0:26:01So we could show you a bit of the reef virtually up above the water.
0:26:01 > 0:26:05This is the chalk that's the reef's made of.
0:26:05 > 0:26:06The crabs like to burrow in it.
0:26:06 > 0:26:08Because the chalk's localised to this area,
0:26:08 > 0:26:12that's what's brought the crabbing industry in.
0:26:12 > 0:26:14It's unusual because it's 20 miles long.
0:26:14 > 0:26:17- It's the longest chalk reef in Europe.- Wow.
0:26:17 > 0:26:19It's three miles wide in places.
0:26:19 > 0:26:23Can you give me a quick geology lesson on the chalk being here?
0:26:23 > 0:26:27This is all plankton from 100 million years ago,
0:26:27 > 0:26:30laid down, compressed and it's formed rock.
0:26:30 > 0:26:34- This arch is about one million years high.- Wow.
0:26:34 > 0:26:39This stuff apparently gives the crabs that Cromer crab taste.
0:26:47 > 0:26:48What else, other than the Cromer crabs,
0:26:48 > 0:26:51can you get to see wildlife-wise out on the reef?
0:26:51 > 0:26:53We get lots of other kinds of crabs.
0:26:53 > 0:26:57We get sea toads, scorpions, spider crabs, lots of fsh.
0:26:57 > 0:27:01We've got lumpsuckers here at the moment.
0:27:01 > 0:27:03People are always catching mackerel.
0:27:03 > 0:27:06Lots of food for them there and the ecosystem starts from the bottom up.
0:27:06 > 0:27:08You've got seaweed,
0:27:08 > 0:27:10you've got the simpler animals.
0:27:11 > 0:27:15- We've even got our own purple sponge that's unique to Norfolk.- Really?
0:27:15 > 0:27:19- A new find?- Apparently completely new to science. Not even named yet.
0:27:19 > 0:27:22Wow, that's exciting. Maybe get a sponge named after you, Rob.
0:27:24 > 0:27:27The crabs are some of the biggest animals on the reef and
0:27:27 > 0:27:32the top predator here is the lobster, so they're kings of the reef.
0:27:36 > 0:27:39It's just spectacular. It feels Mediterranean.
0:27:39 > 0:27:42Because it's not dived much, you'll have it to yourself.
0:27:42 > 0:27:44It's a brilliant place to be.
0:27:44 > 0:27:47Fishing is a massive thing here.
0:27:47 > 0:27:50Does that have any conflict with the reef?
0:27:50 > 0:27:52Are the fishermen respectful of it?
0:27:52 > 0:27:55I don't know how much the fishermen know about the reef
0:27:55 > 0:27:57but the fishing is at a low level.
0:27:57 > 0:28:01It's subsistence that's gone on for as long as anyone can remember.
0:28:01 > 0:28:05Potting is low-impact and this has been protected from trawling
0:28:05 > 0:28:09for 100 years so the reef's in pretty good condition.
0:28:09 > 0:28:13The fishermen do have a vested interest in it staying that way.
0:28:13 > 0:28:15You've painted a beautiful picture.
0:28:15 > 0:28:17I'm going to see if Galton's done well with our crabs.
0:28:17 > 0:28:18Thanks very much, Rob. Cheers.
0:28:27 > 0:28:30- OK.- Crab is cooked. - Crab is cooked, hopefully.
0:28:30 > 0:28:33I love this beach kitchen. This is hilarious.
0:28:33 > 0:28:34This is all right, isn't it?
0:28:34 > 0:28:37This s what you want, all this brown meat.
0:28:37 > 0:28:42The thing about these is that, with the Cromer crab,
0:28:42 > 0:28:47you don't get the yield that you get with the Southwest crabs,
0:28:47 > 0:28:51but you get a fantastic flavour.
0:28:51 > 0:28:56'So that's the brown body meat. Now for the white from the claws.'
0:28:56 > 0:28:57A mallet's a good implement to use.
0:28:57 > 0:29:01What sort of thing would you serve crab with?
0:29:01 > 0:29:06Crab is best served very simply. I don't want to mess about too much.
0:29:06 > 0:29:09I want you to taste the succulent sweetness of the crab.
0:29:09 > 0:29:11I'm an advocate of simplicity.
0:29:11 > 0:29:16When you've got something that has been caught out there...
0:29:16 > 0:29:21- But hours ago.- ..why do you want to completely mask it?
0:29:22 > 0:29:27- This is the cheffy serving bit. - I'm not going to make it too cheffy.
0:29:27 > 0:29:31I wouldn't play about with a white crabmeat at all.
0:29:31 > 0:29:33I would literally just pop it on a plate.
0:29:33 > 0:29:38The brown is only just cooked but that's quite nice.
0:29:38 > 0:29:41'A classic dish - unadulterated crabmeat served with
0:29:41 > 0:29:45'a simple salsa and fresh warm bread.'
0:29:46 > 0:29:50Something so simple like that, in my opinion, works so well.
0:29:50 > 0:29:55That looks amazing. I would happily go for that. Lovely.
0:29:56 > 0:29:59'Also on the menu, Cromer lobster fresh from the sea
0:29:59 > 0:30:01'and onto the plate.
0:30:03 > 0:30:05'With a simple accompaniment of minted new potatoes,
0:30:05 > 0:30:09'mangetout, green beans and samphire.'
0:30:11 > 0:30:14And after a day's fishing, exploring and cooking,
0:30:14 > 0:30:16I can't wait to tuck in.
0:30:17 > 0:30:21- Here we go, lobster. - Here you go, lobster. Local lobster.
0:30:22 > 0:30:23Mmm...
0:30:25 > 0:30:28- Wow.- It is really nice.
0:30:28 > 0:30:30I used to go on holiday round here, you know.
0:30:30 > 0:30:32- Did you?- Yeah, every year as a kid.
0:30:32 > 0:30:34- Wow!- Not something quite as elegant as this,
0:30:34 > 0:30:37a pint of prawns usually that we had to shell ourselves.
0:30:37 > 0:30:38Equally lovely.
0:30:38 > 0:30:42Now, we're doing up this sea shelter and we're hoping to mark it
0:30:42 > 0:30:45with a bit of a celebration, a bit of a shindig.
0:30:45 > 0:30:48- I've got a favour to ask you that is way beneath your skills...- Yes?
0:30:48 > 0:30:51How would you feel about doing some burger-flipping for us?
0:30:51 > 0:30:53- Oh, brilliant!- Sorry about that. - You're asking me to cook burgers?
0:30:53 > 0:30:58- Afraid I am. Can you do something elegant with them?- Yeah, no problem.
0:30:58 > 0:30:59No problem.
0:31:04 > 0:31:08We're on the north Norfolk coast, giving a bit of a face-lift
0:31:08 > 0:31:10to the Marrams sea shelter.
0:31:12 > 0:31:16It's been a feature on the seafront in Cromer since the 1930s,
0:31:16 > 0:31:18a time when gents in one-pieces
0:31:18 > 0:31:22and ladies in rather fetching swimming hats filled the beaches.
0:31:23 > 0:31:26With Cromer being one of the first resorts to allow mixed bathing,
0:31:26 > 0:31:30who knows what passions stirred beneath those modest bathing suits.
0:31:30 > 0:31:33Maybe that young girl finished knitting her jumper
0:31:33 > 0:31:35in the Marrams shelter.
0:31:35 > 0:31:37Maybe she stole her first kiss.
0:31:37 > 0:31:43Love was definitely in the air for Jeanette Risebrow back in 1953.
0:31:43 > 0:31:46When my boyfriend and I were going out together,
0:31:46 > 0:31:50we used to walk along the cliff tops here to see the sea
0:31:50 > 0:31:54and one particular night we sat in there and he suddenly said,
0:31:54 > 0:31:58"Would you marry me?" And I hesitated for a moment.
0:31:58 > 0:32:01I thought, "Gosh," and he said, "Could you, do you think?"
0:32:01 > 0:32:04I said, "Oh, yes, I could. Yes, please."
0:32:04 > 0:32:08So that was his proposal and we got engaged on Coronation Day.
0:32:09 > 0:32:12The shelter was always kept in pristine condition
0:32:12 > 0:32:18but now it needs a bit of tender loving care.
0:32:18 > 0:32:21And that's exactly what it's getting.
0:32:23 > 0:32:25Mick, that paint job's coming along OK.
0:32:25 > 0:32:29What about you - where has your creative drive put you?
0:32:29 > 0:32:33Here we now have one of the scenes which you are going to be doing
0:32:33 > 0:32:35- and you're going to start colouring this in.- Am I?
0:32:35 > 0:32:37- YOU are going to start colouring this in.- OK.
0:32:37 > 0:32:41- For me, this is colouring by numbers almost.- I hope so.
0:32:41 > 0:32:42No problems at all!
0:32:42 > 0:32:44You don't want to mess it up cos it's kind of permanent!
0:32:44 > 0:32:48I'm going to keep that close by, at my feet. There we go.
0:32:52 > 0:32:56My first masterpiece seems to be drawing quite a crowd already.
0:32:56 > 0:32:59He's the artist, I'm just painting by colours.
0:33:01 > 0:33:03That's two of the artwork panels underway,
0:33:03 > 0:33:07just the small matter of the gloss on the seating to go.
0:33:07 > 0:33:11- Ah, the smell of new paint! - Ah-ha!- Hello, hello, hello.
0:33:11 > 0:33:12Is that my wood?
0:33:12 > 0:33:14It is, I have your 3 x 1 here
0:33:14 > 0:33:17with the slightly planed edge as requested.
0:33:17 > 0:33:20- Lovely job, very nice! - You like that?- Good work, Baker!
0:33:20 > 0:33:22- Nice smell. What is it, pine? - It is pine, yeah.
0:33:25 > 0:33:28My role in all of this - as instructed by boss Bradbury -
0:33:28 > 0:33:32is to replace some of the old, rotten seating slats.
0:33:32 > 0:33:35I thought things were going great guns until I've seen the back.
0:33:35 > 0:33:37Julia, should this be glossed as well?
0:33:37 > 0:33:39We've got to clear all this first
0:33:39 > 0:33:41and we've got a bit of artwork to finish.
0:33:41 > 0:33:43- "Yes" is the answer? - Just get on with your...
0:33:43 > 0:33:45Why have you put the green paint down?
0:33:45 > 0:33:49- You know me, I like to do AT LEAST three things at once.- Yeah.
0:33:51 > 0:33:54- Got any screws? - Billy's your man.- Right.
0:33:54 > 0:33:57There's still quite a lot in store for the shelter
0:33:57 > 0:33:58over the next couple of hours.
0:33:58 > 0:34:01Here's what's coming up for you in the rest of the programme.
0:34:03 > 0:34:08'Adam and Ellie go head-to-head in a chilli sauce challenge.'
0:34:09 > 0:34:10- He's a wuss!- Ooh!
0:34:11 > 0:34:14'And after the week's weather forecast,
0:34:14 > 0:34:17'we'll be revealing the finished sea shelter.'
0:34:19 > 0:34:22Well, while Matt and Julia are busy up at the shelter,
0:34:22 > 0:34:26I've found my own way to make Cromer's beach shine.
0:34:29 > 0:34:35- And I've recruited a band of helpers. Are you ready for it?- Yeah!
0:34:35 > 0:34:37Let's go!
0:34:37 > 0:34:42Almost half a million people flock to Cromer's sandy beaches every year
0:34:42 > 0:34:45and some like to leave their mark.
0:34:45 > 0:34:51An average of 2,700 pieces of litter are found on every mile of UK beach.
0:34:52 > 0:34:55My name's Lauren and I work for the Marine Conservation Society.
0:34:55 > 0:34:58Does anyone know what we are going to be doing today?
0:34:58 > 0:35:00Ooh, lots of hands. Yep.
0:35:00 > 0:35:02- Picking up litter.- Brilliant.
0:35:02 > 0:35:05- Is everyone ready?- Yeah!
0:35:07 > 0:35:09CHILDREN GIGGLE
0:35:09 > 0:35:11OK, gang. Off we go.
0:35:14 > 0:35:19This beach looks pretty clean to me, but let's see what we can find.
0:35:19 > 0:35:22- Do you think that's natural or...? - Is that shredded skin?
0:35:22 > 0:35:27It looks like it is, doesn't it? Yeah. It could be from an orange.
0:35:28 > 0:35:32Oh, no, that's definitely a bit of rubber or something, isn't it?
0:35:32 > 0:35:35It very much looks like it's the end of a balloon...
0:35:35 > 0:35:38- Oh, yeah...- This is the balloon stop here, where the balloon sits.
0:35:38 > 0:35:41What do you think happened to the rubber of the balloon, then?
0:35:41 > 0:35:45It could be still out at sea, it could have blown back inland.
0:35:45 > 0:35:48We just really don't know but animals can eat them
0:35:48 > 0:35:50and they can end up in their stomachs
0:35:50 > 0:35:51and cause them real problems.
0:35:51 > 0:35:53- They suffer.- The problem is that
0:35:53 > 0:35:54it takes such a long time to break down.
0:35:54 > 0:35:58- How long do you think it might last? - Two or three years?
0:35:58 > 0:36:02Oh, it's a good guess, but I'd say much, much more than that,
0:36:02 > 0:36:06- probably 30 years, maybe, if it ended up in the sea.- Wow.
0:36:09 > 0:36:13- What's that? - The balloon thing, I think.
0:36:16 > 0:36:20It's amazing what you can find on the beach, isn't it?
0:36:20 > 0:36:23I suppose sometimes they don't really realise
0:36:23 > 0:36:24what they're doing, do they?
0:36:24 > 0:36:27- No, they just forget about wildlife. - Well spotted.
0:36:29 > 0:36:35Chucking these cans and bottles, like, up the cliff, on the beach.
0:36:35 > 0:36:36Looks like a belt thing.
0:36:36 > 0:36:38- Thrown off of a boat, probably. - A buckle?
0:36:38 > 0:36:42- They should really take more care, shouldn't they?- Yeah.
0:36:42 > 0:36:46Be honest with me, girls, have you ever dropped litter on a beach?
0:36:46 > 0:36:48- No.- No.- No?- No, I always...
0:36:48 > 0:36:49- Cross your heart?- Yep.
0:36:49 > 0:36:52What do you think about people who just dumps things
0:36:52 > 0:36:54without even thinking?
0:36:55 > 0:36:57They're being cruel to nature.
0:36:57 > 0:37:00It's sort of killing the planet, really.
0:37:01 > 0:37:04The children today seem incredibly enthusiastic about it.
0:37:04 > 0:37:07Yeah, it is all about trying to change people's attitudes
0:37:07 > 0:37:10and their behaviour, that's one great first step.
0:37:10 > 0:37:12The other steps that we use are, you know,
0:37:12 > 0:37:14we must collect as much data as we can.
0:37:14 > 0:37:16We've got thousands of volunteers
0:37:16 > 0:37:17out on the coastlines all over the UK
0:37:17 > 0:37:20doing exactly what the children are doing here today,
0:37:20 > 0:37:23and if we can try and build that data set up,
0:37:23 > 0:37:26we've got the evidence then to shape campaigns
0:37:26 > 0:37:28to try and solve the problem
0:37:28 > 0:37:30and use it to make change up at high levels
0:37:30 > 0:37:32and also within industry practices as well.
0:37:32 > 0:37:36- What's the most worrying thing that you find?- Plastics.
0:37:36 > 0:37:38Plastics are very, very bad.
0:37:38 > 0:37:42They make up over half of what we find on UK beaches everywhere.
0:37:42 > 0:37:45They are so sturdy, they will just get smaller and smaller and smaller
0:37:45 > 0:37:47and they're collecting in large areas,
0:37:47 > 0:37:50way out there in the ocean, in big sort of litter soups
0:37:50 > 0:37:53and one of them, which is the largest in the world -
0:37:53 > 0:37:54there's five -
0:37:54 > 0:37:58the largest, in the North Pacific is the size of Texas,
0:37:58 > 0:38:01so it's causing not only problems on the beaches here
0:38:01 > 0:38:02but also out at sea.
0:38:02 > 0:38:07- Goodness me, what's that? A sock? - Two, in fact.- Two socks?
0:38:07 > 0:38:11- We found a T-shirt.- Eww!
0:38:11 > 0:38:14All he needs now is a pair of shorts and he's got a full outfit!
0:38:14 > 0:38:16Yeah, brilliant!
0:38:17 > 0:38:2211 children, one hour, one beach and three full bags of rubbish.
0:38:22 > 0:38:27- What's your reaction to that, then? - Disgusting!
0:38:27 > 0:38:29Well done, team. You've done a great job today.
0:38:29 > 0:38:33Just one bit of bad news, you've got to put it all back into bags,
0:38:33 > 0:38:35but then I've got a treat for you.
0:38:35 > 0:38:37- CHILDREN:- Yeah!
0:38:42 > 0:38:46Right, kids. Ice creams! You've all washed your hands, haven't you?
0:38:46 > 0:38:48After that dirty work.
0:38:48 > 0:38:49Thank you.
0:38:49 > 0:38:52'If you want to get involved in a beach clean like this,
0:38:52 > 0:38:55'go to our website for more information.'
0:38:57 > 0:39:01Well, come to think of it, this could come in very handy later on.
0:39:01 > 0:39:04Off we go! Bye!
0:39:04 > 0:39:06- CHILDREN:- Bye!
0:39:06 > 0:39:09'With John's ice cream, a bit of music from these guys
0:39:09 > 0:39:13'and a couple of burgers, it looks like we're in for a good night.'
0:39:13 > 0:39:14It's all happening here now.
0:39:14 > 0:39:16These lads have turned up to help us celebrate.
0:39:16 > 0:39:18Yep, the boy band are warming up!
0:39:18 > 0:39:21We'll have a bit of a singsong and something to eat, but actually,
0:39:21 > 0:39:23- what is happening with the barbecue? - All sorted.
0:39:23 > 0:39:26We do need something to spice the barbecue up a little bit.
0:39:26 > 0:39:29Who better to do that than our own fiery redhead, Mr Henson?
0:39:35 > 0:39:38Deep in the heart of the Norfolk countryside,
0:39:38 > 0:39:40someone is cooking up a tropical storm.
0:39:42 > 0:39:45'Glyn Kirpalani is the hottest thing to come out of Norfolk
0:39:45 > 0:39:47'since English mustard.
0:39:47 > 0:39:52'He makes chilli sauce and it's seriously hot.'
0:39:52 > 0:39:53I knew this would happen.
0:39:53 > 0:39:56Of all the people to go and check out some chillies, it had to be me.
0:39:56 > 0:39:57I'm not a great man for spice.
0:39:57 > 0:40:00When I go for a curry, I have an omelette.
0:40:00 > 0:40:04'Not only does he make his own sauce, he grows his own chillies.'
0:40:04 > 0:40:05Glyn, hi.
0:40:05 > 0:40:08- Hi, Adam.- Good to see you. - Nice to meet you.- Why chillies?
0:40:08 > 0:40:11My father's from Trinidad and he used to give us
0:40:11 > 0:40:14his own version of hot sauce every weekend with a Sunday roast
0:40:14 > 0:40:18or a Caribbean curry and we got addicted.
0:40:18 > 0:40:23Well, in my family, the closest we got to hot sauce was gravy,
0:40:23 > 0:40:25so I'm not a great one for heat.
0:40:25 > 0:40:29Can you tell the grade from mild through to very hot?
0:40:29 > 0:40:32There is a Scoville scale that scientists have devised
0:40:32 > 0:40:34to measure the heat of chillies.
0:40:34 > 0:40:38It varies from nought to 16 million,
0:40:38 > 0:40:41which is chemically refined chilli oil.
0:40:41 > 0:40:43- Crikey! There's one here that says "Police Pepper Spray!"- Yes.
0:40:43 > 0:40:45- My word!- The bulk of my sauces are made
0:40:45 > 0:40:47with Scotch Bonnet chilli peppers,
0:40:47 > 0:40:50which are commonly grown in the Caribbean and Africa
0:40:50 > 0:40:51and they are pretty hot.
0:40:51 > 0:40:53- Very hot.- Still edible?
0:40:53 > 0:40:56Yeah, you wouldn't want to eat it raw like an apple.
0:40:58 > 0:40:59Why did it all come about?
0:40:59 > 0:41:02It seems ridiculous eating something that's so hot.
0:41:02 > 0:41:04How did people introduce chillies to food?
0:41:04 > 0:41:07In the days of African slavery in the Caribbean,
0:41:07 > 0:41:09the slaves weren't given the best of...
0:41:09 > 0:41:12scraps of meat and what have you, by the plantation owners.
0:41:12 > 0:41:16They used to flavour their food with hot spices, hot chillies.
0:41:16 > 0:41:20Consequently, they started developing hot sauces
0:41:20 > 0:41:23using locally available Scotch Bonnet Caribbean peppers
0:41:23 > 0:41:25and also English mustards, which the plantation owners
0:41:25 > 0:41:27would take out with them from England,
0:41:27 > 0:41:30often made in Norfolk and... So I've brought it back.
0:41:30 > 0:41:33- Incredible, an amazing history. - Yes, there is history to it.
0:41:33 > 0:41:37Glyn has recently launched a community growing scheme.
0:41:37 > 0:41:40He sells his seedlings to growers with more space than him.
0:41:40 > 0:41:44He then buys back the fruits of their labour to make his sauce.
0:41:45 > 0:41:46Where are these going?
0:41:46 > 0:41:50These two trays have to go over to Holkham, which is a lovely old estate
0:41:50 > 0:41:53- and they're going to grow them for me in their ancient orangeries. - Wonderful.
0:41:53 > 0:41:56Yeah, but before they go, I want you to taste my hot sauce
0:41:56 > 0:41:57and show what kind of man you are.
0:41:57 > 0:42:01Well, I struggle with mashed potato with too much black pepper on it,
0:42:01 > 0:42:03goodness knows what your sauce is going to do to me.
0:42:03 > 0:42:05I'll toughen up, I'll give it a go.
0:42:06 > 0:42:08So Glyn wants me to try his chilli sauce.
0:42:08 > 0:42:11All I need now is some poor,
0:42:11 > 0:42:13unsuspecting individual to share my pain.
0:42:13 > 0:42:16And I think I know just the person.
0:42:18 > 0:42:20- It's the lovely Ellie Harrison. - Now then, Henson.
0:42:20 > 0:42:22- How are you, all right? - All right, you?
0:42:22 > 0:42:25- What's all this? - This is the Chilli Challenge.
0:42:25 > 0:42:27- Glyn is Mr Chilli of Norfolk. - Hi.- Hiya.
0:42:27 > 0:42:29He makes these amazing chilli sauces
0:42:29 > 0:42:31and I'm a complete wuss when it comes to hot things.
0:42:31 > 0:42:33I'm an omelette boy,
0:42:33 > 0:42:35so I needed a bit of support. How about you, do you like hot food?
0:42:35 > 0:42:38I'm a korma girl, that's as far as it goes.
0:42:38 > 0:42:40I've got the most pathetic palate. Oh, dear!
0:42:40 > 0:42:42- We're going to have a bit of a taste-off here.- Right.
0:42:42 > 0:42:47- A bit of a Chilli challenge. Ladies first.- This is our very hot sauce.
0:42:47 > 0:42:50- OK, nibble away, I say.- Do you?
0:42:52 > 0:42:55- I've just gone for mainly biscuit. - Look at that, you're a total cheat!
0:42:55 > 0:42:58All biscuit. Dig in, come on. Oh!
0:42:58 > 0:43:01- That hot already?- Yeah. - There's some tissues there
0:43:01 > 0:43:04if you want to bathe your blisters that have just formed on your lip.
0:43:04 > 0:43:08You've got a sweaty top lip, very elegant(!) Come on, keep it coming.
0:43:08 > 0:43:10SHE LAUGHS
0:43:12 > 0:43:13- He's a wuss!- Ooh!
0:43:13 > 0:43:17- My mouth is on fire but that is great.- Thank you.
0:43:17 > 0:43:20- I'm enjoying the flavour. - You dig in.- I've nearly eaten it all!
0:43:20 > 0:43:23I know, I'm done. I'm done with the chillies, thank you.
0:43:23 > 0:43:25I'd like to announce...
0:43:25 > 0:43:26cos I'm the judge of this as well as a contender...
0:43:26 > 0:43:29- Indeed... - ..that I win the Chilli Challenge.
0:43:29 > 0:43:32A bit biased, I think, perhaps. Fair enough.
0:43:32 > 0:43:34Glyn'd like these plants delivered to the local estate,
0:43:34 > 0:43:35they're going to a nearby farm.
0:43:35 > 0:43:38- They're going to Holkham. - Where are you off to?
0:43:38 > 0:43:41If you take those, I'm off to look at some cows.
0:43:41 > 0:43:42Very nice. I'll have some yoghurt on the way! Thanks very much.
0:43:42 > 0:43:43- See you later.- See ya.
0:43:50 > 0:43:52Well, as loser of the Chilli Challenge,
0:43:52 > 0:43:54I'm now on delivery duties,
0:43:54 > 0:43:57so these are going to Holkham's head gardener.
0:43:59 > 0:44:03Holkham is one of our grandest country estates
0:44:03 > 0:44:07and has surveyed the north Norfolk coast since the late 1700s.
0:44:08 > 0:44:12Glyn's chillies are destined for the original Georgian walled garden.
0:44:12 > 0:44:16The man responsible for this curious collaboration is Tim Marshall.
0:44:16 > 0:44:19- Here you go, Tim.- Ooh, brilliant. More Scotch Bonnets.
0:44:19 > 0:44:22- Palm them off on you. - I'm not a big fan of chillies.
0:44:22 > 0:44:24Oh, I don't know how you can go wrong with these,
0:44:24 > 0:44:25they're beautiful, beautiful.
0:44:25 > 0:44:29Why is Holkham involved in Glyn's community growing scheme?
0:44:29 > 0:44:32Well, it's just the pleasure of growing plants
0:44:32 > 0:44:35and trying some new varieties and types of sauces, really.
0:44:35 > 0:44:37- I love the hot sauces.- Do you?
0:44:37 > 0:44:40It seems quite extraordinary having what I guess would be considered
0:44:40 > 0:44:42quite a modern fruit in this beautiful glasshouse.
0:44:42 > 0:44:44In these structures they did grow
0:44:44 > 0:44:46some quite unusual plants in the past,
0:44:46 > 0:44:48things like pineapples, melons, cucumbers
0:44:48 > 0:44:51because the greenhouse we're in at the minute
0:44:51 > 0:44:52is a sunken greenhouse,
0:44:52 > 0:44:54so it's very easy to regulate the temperature
0:44:54 > 0:44:56because it's a good insulator.
0:44:56 > 0:45:01- So ideal for the more tropical things like pineapples.- Wow!
0:45:01 > 0:45:04- Pineapples in here to service the Great Hall.- Yeah, for the hall.
0:45:04 > 0:45:07In the 19th-century, it'd have been a great delicacy.
0:45:07 > 0:45:10All the head gardeners would have been competing with each other
0:45:10 > 0:45:13to grow these exotic fruits.
0:45:13 > 0:45:15Gosh, I wonder what they'd have made of chillies back then.
0:45:15 > 0:45:18I don't think they'd have been too popular, to be honest.
0:45:18 > 0:45:20Well, Glyn...job done.
0:45:24 > 0:45:27But as well as tending to Glyn's chillies,
0:45:27 > 0:45:31Tim's spent the last three years painstakingly restoring Holkham's
0:45:31 > 0:45:33vast walled garden
0:45:33 > 0:45:36and I can't resist taking a peek before I go.
0:45:36 > 0:45:39This must be the grandest walled garden I've ever seen,
0:45:39 > 0:45:41it's beautiful, isn't it?
0:45:41 > 0:45:44Yeah, it's a pretty big size, it's six and a half acres
0:45:44 > 0:45:46and usually gardens with these houses,
0:45:46 > 0:45:49the larger the garden, the bigger the house
0:45:49 > 0:45:53because this was to produce food for the workers and estate owners.
0:45:53 > 0:45:56- And Holkham Hall is huge.- It is a big size, it's a good-sized house.
0:45:56 > 0:45:58What sort of things are you growing here?
0:45:58 > 0:46:01Now we are growing more aesthetic, pretty flowers
0:46:01 > 0:46:04because we just haven't got the labour to fill it up with veg
0:46:04 > 0:46:06like it would have been in the past.
0:46:07 > 0:46:11- ADAM:- But it's not just the walled garden that needs managing at Holkham,
0:46:11 > 0:46:16nearly 24,000 acres are farmed here, so I can't pass up the opportunity
0:46:16 > 0:46:18to have a look at their marshland-grazed cattle.
0:46:20 > 0:46:23Stockman John Smith has a reputation for being
0:46:23 > 0:46:26one of the best in the business.
0:46:26 > 0:46:29He single-handedly looks after more than 500 beef cattle,
0:46:29 > 0:46:31which is no mean feat, I can tell you.
0:46:32 > 0:46:35- Come on!- 'I'm helping John take his bull away from the cows.'
0:46:35 > 0:46:38They're listening to you, they're coming.
0:46:38 > 0:46:40Let's get them through, they're doing well.
0:46:40 > 0:46:43You certainly need well-behaved cattle
0:46:43 > 0:46:46if you're looking after 500 all on your own.
0:46:46 > 0:46:48Got a couple of helpers just to get them across the road.
0:46:50 > 0:46:54Go on, then! Go on, girls. There's a good girl.
0:46:54 > 0:46:59What a fantastic looking bull. Come on then, fella.
0:47:00 > 0:47:03- Goodness me, John, that was very easy.- It were, yeah.
0:47:03 > 0:47:05And you're taking the bull out now, why?
0:47:05 > 0:47:08He's been in now for ten weeks, so with a bit of luck
0:47:08 > 0:47:11he should have all these in calf by now,
0:47:11 > 0:47:12so it's time for him to come out.
0:47:12 > 0:47:15And in your eyes, what makes a good stockman, then?
0:47:15 > 0:47:16I always think observation.
0:47:16 > 0:47:18You should be able to stand, like we're doing now -
0:47:18 > 0:47:21probably people don't think we're working -
0:47:21 > 0:47:23but if you can stand looking at cows, that is how you learn.
0:47:23 > 0:47:28I'm sure you're right. You learn to have an eye for it, don't you?
0:47:28 > 0:47:30You can spot a problem in amongst a herd very quickly
0:47:30 > 0:47:32and spot good animals and not so good ones.
0:47:32 > 0:47:33That's right, yeah.
0:47:35 > 0:47:37- Let's get him out, shall we?- Yep.
0:47:38 > 0:47:42This Angus bull is getting a bit fired up
0:47:42 > 0:47:44because there's a neighbour next door roaring,
0:47:44 > 0:47:47so he's ploughing into the weeds there,
0:47:47 > 0:47:49he's got burrs all over his head now.
0:47:49 > 0:47:53Steady, fella, steady. They are powerful animals.
0:47:53 > 0:47:56I'm glad I'm this side of the fence. Lovely job.
0:48:01 > 0:48:03The bull's nearly a ton of pure muscle,
0:48:03 > 0:48:04so John and I are on our mettle
0:48:04 > 0:48:09as we guide him into the trailer and away from his harem.
0:48:09 > 0:48:13- Go on, fella. Oh, he's lovely and quiet, isn't he?!- He is.
0:48:14 > 0:48:19That's fantastic, all of your animals are so...well-behaved.
0:48:20 > 0:48:22They have their moments.
0:48:25 > 0:48:27As we've got all these ladies in,
0:48:27 > 0:48:31it's a good opportunity to treat them for parasites.
0:48:31 > 0:48:32Steady, girls.
0:48:32 > 0:48:36This fly spray keeps the flies off the cows that irritate them
0:48:36 > 0:48:39and the flies can get very active when the weather warms up,
0:48:39 > 0:48:41and they can cause infections like mastitis,
0:48:41 > 0:48:44which is an infection in the udder, where the udder swells up
0:48:44 > 0:48:47and becomes very sore and they can get into the animal's eyes
0:48:47 > 0:48:51and then you get biting lice and mosquitoes as well.
0:48:51 > 0:48:54It should protect them against all of those things.
0:48:54 > 0:48:57As a farmer, you drive around the countryside looking over the hedge,
0:48:57 > 0:48:59wondering what other people are getting up to
0:48:59 > 0:49:04and it's lovely for me to come here and meet John and see what he's up to here on the marshes,
0:49:04 > 0:49:06which is very different to my farm at home.
0:49:06 > 0:49:10He's got a good herd here. They're lovely cattle.
0:49:12 > 0:49:15Because these cows are grazed on the marshland,
0:49:15 > 0:49:17they make for great-tasting beef.
0:49:17 > 0:49:20I reckon a few burgers from the Holkham Estate would go down a treat
0:49:20 > 0:49:25at our celebration party - that's if we finish the shelter, of course.
0:49:30 > 0:49:34'Back at the sea shelter, the undercoat's on,
0:49:34 > 0:49:36'the wood's replaced,
0:49:36 > 0:49:39'and now it's my turn to get artistic.'
0:49:39 > 0:49:41I think it's quite nice, don't you?
0:49:43 > 0:49:46- If you do that with your head.- Yeah, it looks better when you do that.
0:49:46 > 0:49:48Yeah, that looks good.
0:49:48 > 0:49:51- Have you decided which panel yours is going on?- No.
0:49:51 > 0:49:53Maybe one round the back.
0:49:53 > 0:49:56THEY LAUGH
0:49:57 > 0:49:58Listen...
0:49:58 > 0:50:00- Sorry!- Whatever you might say,
0:50:00 > 0:50:03- mine is much further along than yours at the moment.- You're right.
0:50:03 > 0:50:05Thomas the Tank Engine!
0:50:05 > 0:50:07Yeah, it is very Thomas, you're right.
0:50:08 > 0:50:11'I'm sure Thomas and his friends would welcome an original Baker
0:50:11 > 0:50:13'in their engine shed!'
0:50:22 > 0:50:24- Hey, guys. You'll never guess who this is.- Who's this?
0:50:24 > 0:50:27- Hello, my name's John Craven. - No!- Yes!
0:50:27 > 0:50:31- Hi, John.- We need a stand-in.
0:50:31 > 0:50:35He's so busy, sometimes we need somebody else. Can you do it?
0:50:35 > 0:50:37Are you available?
0:50:37 > 0:50:40I always tell my colleagues I'm much better looking than he is.
0:50:40 > 0:50:44And I must say, a nice, similar line of sweaters going on!
0:50:44 > 0:50:47Well, the weather's on the turn
0:50:47 > 0:50:51so time really is of the essence if we want this paint to dry.
0:50:51 > 0:50:52We could have predicted it,
0:50:52 > 0:50:54look at this, it's coming down in bucket-loads,
0:50:54 > 0:50:57but to be honest, that is why you need a shelter.
0:50:57 > 0:51:01John Craven's still here. John, come on in and do the weather link for us.
0:51:01 > 0:51:03There we go, straight down that camera.
0:51:03 > 0:51:06Here's the Countryfile weather forecast for the week ahead.
0:51:06 > 0:51:08- It really is John Craven. - You've got the job!
0:54:51 > 0:54:58.
0:55:16 > 0:55:18'In the space of just a couple of days,
0:55:18 > 0:55:22'we've helped turn this much-loved but sadly neglected sea shelter
0:55:22 > 0:55:24'into something more befitting Cromer,
0:55:24 > 0:55:26'the jewel in north Norfolk's crown.'
0:55:26 > 0:55:29'Julia's been busy with a paintbrush
0:55:29 > 0:55:33'and I've used local wood to replace some of the rotten slats.'
0:55:33 > 0:55:36'And what we have now... well, see for yourself.'
0:55:37 > 0:55:39'We've got our boy band, local fishermen,
0:55:39 > 0:55:43'the Sheringham Shantymen to gee us along.
0:55:43 > 0:55:46'They're so weather-beaten, nothing can dampen their spirits.'
0:55:46 > 0:55:49'And these Michelin award-winning chefs are a hardy bunch,
0:55:49 > 0:55:52'even if it's only to flip burgers in the rain,
0:55:52 > 0:55:55'Galton Blackiston is determined to feed up these shantymen.'
0:55:58 > 0:56:02'And, of course, no unveiling would be complete without bunting.'
0:56:02 > 0:56:05- Hello, John.- Not the weather for ice cream, Adam.- Oh, it really isn't.
0:56:05 > 0:56:07My cones are soaking!
0:56:07 > 0:56:09What you need to warm yourself up
0:56:09 > 0:56:11is some of this hot Norfolk chilli sauce.
0:56:11 > 0:56:14How hot is it? I'm not very good with chilli.
0:56:14 > 0:56:16It's going to blow your socks off. Take a bite.
0:56:20 > 0:56:25- I need some ice cream now! - It's warm, isn't it?- It is.
0:56:26 > 0:56:29'Ellie's been charged with keeping the shantymen happy,
0:56:29 > 0:56:31'burgers should do it but go easy on the sauce.'
0:56:31 > 0:56:34Happy summer holidays, everybody. Here you are, shantymen.
0:56:34 > 0:56:37- Can I offer you a soggy burger? - Thank you very much.
0:56:37 > 0:56:40- One for all of you.- Thank you.
0:56:40 > 0:56:45- JULIA:- 'Well, it may be a bit soggy but it's still posh nosh.'
0:56:45 > 0:56:47- Galton, hi.- Hi.- Good to see you. - How are you, sir? Nice to see you.
0:56:47 > 0:56:51Here we are, a Michelin star chef flipping my burgers.
0:56:51 > 0:56:54- Have a look at this. - I'm keen to taste them.
0:56:54 > 0:56:58- Here comes Ellie with some buns. - Soggy buns and some condiments there.
0:56:58 > 0:56:59Wonderful.
0:57:01 > 0:57:04- JULIA:- 'That chilli sauce really could floor an ox.'
0:57:04 > 0:57:07- Cheers.- Cheers.
0:57:07 > 0:57:09A good burger.
0:57:09 > 0:57:12Good chilli sauce. Serious chilli sauce!
0:57:12 > 0:57:15Are your eyes watering yet, or is that the rain?
0:57:15 > 0:57:17It's a bit of both.
0:57:17 > 0:57:21Maybe I shall eat this slowly. Very slowly.
0:57:23 > 0:57:26- JULIA:- 'But there's no such thing as a free burger,
0:57:26 > 0:57:29'so with full tummies all-round, it's time for the shantymen
0:57:29 > 0:57:32'to get to work and cheer us all up with a seaside number.'
0:57:32 > 0:57:35Well, to be honest, Jules, if it was sunny and dry,
0:57:35 > 0:57:38nobody would be using our lovely titivated shelter.
0:57:38 > 0:57:39You are right, it would all be in vain
0:57:39 > 0:57:41and that would be a dreadful waste!
0:57:41 > 0:57:45Indeed. More the merrier but nobody sit down because the seats aren't dry.
0:57:45 > 0:57:47- Not quite!- I tell you what,
0:57:47 > 0:57:48we'll never forget our summer in Cromer, will we?
0:57:48 > 0:57:51I never forget my adventures with you, Matty. Always a pleasure...
0:57:51 > 0:57:54- Never a chore.- Bye-bye! - Come on, then.
0:57:54 > 0:57:57'But no party's complete without the whole team together.'
0:57:57 > 0:58:00# Sing ho for a brave and a gallant ship
0:58:00 > 0:58:02# And a fast and favouring breeze
0:58:02 > 0:58:07# With a bonny crew and a captain too and carry her over the seas
0:58:07 > 0:58:09# To carry her over the seas, me boys
0:58:09 > 0:58:11# To me true love far away
0:58:11 > 0:58:14# For I'm taking a trip on a government ship
0:58:14 > 0:58:15# Ten thousand miles away... #
0:58:15 > 0:58:17Yee-haa!
0:58:17 > 0:58:20# Then blow, ye winds and blow A-roving I will go
0:58:20 > 0:58:23# I'll stay no more on England's shore
0:58:23 > 0:58:26# To hear the fiddler's play
0:58:26 > 0:58:27# I'm off on the morning train... #
0:58:27 > 0:58:30How're your burgers, love? Nice?
0:58:30 > 0:58:32# I'm on the move to me own true love
0:58:32 > 0:58:39# Ten thousand miles away. #
0:58:39 > 0:58:42Whoo!
0:58:42 > 0:58:45- Bye from Cromer! - Have a lovely summer, everyone!
0:59:07 > 0:59:10Subtitles by Red Bee Media Ltd