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