:00:28. > :00:32.when our countryside is on show in all of its glory.
:00:33. > :00:35.And it doesn't come more glorious than this -
:00:36. > :00:40.the World Heritage-listed landscape of Oxfordshire's Blenheim estate,
:00:41. > :00:46.of the biggest summer shows of them all...
:00:47. > :00:49.celebrating the very best that rural Britain has to offer,
:00:50. > :01:08.We're expecting more than 100,000 visitors through the gates.
:01:09. > :01:11.Taking in some of the hundreds of stalls, demonstrations
:01:12. > :01:17.And all with one very simple purpose.
:01:18. > :01:24.To show country and city folk alike the rural world we all love.
:01:25. > :01:34.we'll be bringing you the very best that there is to see.
:01:35. > :01:37.I'll be getting a taste of the finest food,
:01:38. > :01:43.Harvesting like this was very labour-intensive back in the day,
:01:44. > :01:48.but with that comes this wonderful sense of community.
:01:49. > :02:00.Adam's bringing the farmyard to the showground.
:02:01. > :02:04.COW MOOS I know. It's fun here, isn't it?
:02:05. > :02:08.John gets a unique glimpse into a forgotten part of Blenheim's past.
:02:09. > :02:15.I don't think I've ever been into a room by boat before!
:02:16. > :02:19.And it's Heap versus Henson, the rematch,
:02:20. > :02:40.Well, there's so much to see and do here at Countryfile Live
:02:41. > :02:43.and this place is particularly close to my heart.
:02:44. > :02:47.It's called Farming In Action and it tells the story of farming
:02:48. > :02:51.through the ages and where our food comes from.
:02:52. > :02:55.It's a field full of invention and innovation,
:02:56. > :02:59.centuries of engineering dedicated to a very important job.
:03:00. > :03:03.Harvesting this from the field, so it can be turned into this
:03:04. > :03:06.for your table. For hundreds of years,
:03:07. > :03:10.all a farmer had was a sickle or a scythe to cut the fields of wheat.
:03:11. > :03:15.But the days of Poldark ended at the 19th century, so I'll leave
:03:16. > :03:20.those there and I won't be taking me top off for no particular reason.
:03:21. > :03:24.The age of the machine sped things up quite a bit, especially
:03:25. > :03:30.That's separating the grain and the straw, the wheat from the chaff.
:03:31. > :03:33.One man who knows a thing or two about that is Andy Beasley,
:03:34. > :03:37.from the Thames Valley Vintage Group.
:03:38. > :03:39.This is such a wonderful bit of kit and it dates, what,
:03:40. > :03:42.from around the middle of the 1900s? It does indeed.
:03:43. > :03:45.This is a 1948 Ransomes, Sims Jefferies.
:03:46. > :03:48.OK, so wheat's being loaded in at the top...
:03:49. > :03:50.There's a feeder up there, he feeds it through the drum.
:03:51. > :03:53.There's a big cast iron cylinder in there.
:03:54. > :03:55.That separates the straw and the grain.
:03:56. > :03:58.The straw goes out the far end on walkers and the grain comes out the
:03:59. > :04:04.My next-door neighbour, still to this day, has one of these things.
:04:05. > :04:08.So my childhood was spent up on a trailer like that and I love this!
:04:09. > :04:11.I love it! And even the sound, you know?
:04:12. > :04:15.Just takes me back to my childhood. It's the rhythms, you know?
:04:16. > :04:18.The put-put-put-put. Can I go up there, Andy? Please do.
:04:19. > :04:31.How are we doing? All right? We're doing well.
:04:32. > :04:34.And then we'll just pop that straight up there
:04:35. > :04:39.and like clockwork, just cut the knots, throw the wheat down into it,
:04:40. > :04:45.What you've got to look around you, Matt,
:04:46. > :04:48.is the amount of people it's taking.
:04:49. > :04:51.So, traditionally, you'd have two people up here on the trailer. Yep.
:04:52. > :04:53.You've got Francis down there on the tractor.
:04:54. > :04:56.There'd be one person, just general clearing round
:04:57. > :04:59.and two people on the far end of the baler.
:05:00. > :05:02.Obviously, harvesting like this was very labour-intensive, back in the
:05:03. > :05:07.day, but with that comes this wonderful sense of community
:05:08. > :05:09.and togetherness and you know, at the end of the day,
:05:10. > :05:13.you sit down, you have a good meal, you have a really good rest,
:05:14. > :05:18.and then the next day, you do it all again.
:05:19. > :05:21.'So, what do we get for all of this hard work?
:05:22. > :05:24.'Beautiful bales of straw, used in animal feed
:05:25. > :05:27.'and for bedding, and bags of golden grain.'
:05:28. > :05:31.it's going to go to a well-known bread manufacturer. Oh, right.
:05:32. > :05:34.And hopefully, you'll be eating the bread in a fortnight's time.
:05:35. > :05:36.So, it's going through the full process. It is indeed.
:05:37. > :05:39.And it's fascinating. Look at all these people.
:05:40. > :05:42.It's fascinating stuff this, isn't it? To see the old process.
:05:43. > :05:44.Would you like to come and have a look at this wheat?
:05:45. > :05:48.Come and have a look. There you are. You can grab a handful of that.
:05:49. > :05:51.And you can take that home. Isn't that lovely? There you are, mate.
:05:52. > :05:54.And actually, just behind all of these people here,
:05:55. > :05:58.you just look at that kind of trip through history, as you go,
:05:59. > :06:02.because that massive combine harvester that's there,
:06:03. > :06:05.that's the reality of today, Andy. That's the state-of-the-art, yup.
:06:06. > :06:11.Indeed. So we've gone from wartime, up to modern time.
:06:12. > :06:14.Andy, I've really enjoyed that. Matt, great stuff.
:06:15. > :06:17.Thanks for coming. All the best. Keep smiling. I'm sure you will.
:06:18. > :06:28.Modern farming may well have moved on, but thanks to these lads,
:06:29. > :06:32.beautiful machines like this have a new job -
:06:33. > :06:42.It's not only Matt who's getting well and truly stuck in to the show.
:06:43. > :06:48.celebrating different aspects of country life.
:06:49. > :06:51.I'm in my natural habitat. I'm down in the Wildlife Zone
:06:52. > :06:55.and what I love about being down here is there are so many
:06:56. > :07:00.hands-on features to capture young minds and imaginations.
:07:01. > :07:10.Anita's enjoying traditional family fun on the village green.
:07:11. > :07:13.You'd make a great Countryfile presenter!
:07:14. > :07:15.And John's the landlord of his own local,
:07:16. > :07:18.where there are some very familiar faces.
:07:19. > :07:22.It's a traditional old-fashioned pub and I am in charge.
:07:23. > :07:24.AS JOHN: Well, I think you'll find, John,
:07:25. > :07:26.that I'm the one in the charge of the Craven Arms.
:07:27. > :07:29.With a great choice of beers, wines and spirits, and craft ales,
:07:30. > :07:33.it's no wonder the business is booming. I must have a double!
:07:34. > :07:35.That's a good idea, so join the real John Craven later,
:07:36. > :07:45.when it'll be your round. LAUGHTER
:07:46. > :07:48.There's a crafty feeling in the air at Countryfile Live this year, with
:07:49. > :08:00.a whole area dedicated to artistic creations with a country flair.
:08:01. > :08:03.There's one artist who takes inspiration from her
:08:04. > :08:12.It's a passion that kick-started an a-moo-sing career change.
:08:13. > :08:21.My day-to-day job is either painting from my studio in York or
:08:22. > :08:32.I had a picture of a cow that I really liked and so I thought,
:08:33. > :08:36."Oh, well, it would be quite nice to have something in my kitchen
:08:37. > :08:40."that's a bit of a window back into my countryside roots."
:08:41. > :08:45.My dad said, "Well I'll take it to be framed for you."
:08:46. > :08:49.the guy who owned the framer owned a gallery.
:08:50. > :08:52.He really liked it and he asked me to paint 20 cows,
:08:53. > :08:56.so he could do an exhibition and I just kind of went, "OK."
:08:57. > :09:09.CAMERA CLICKS Yeah, that's a good one. OK.
:09:10. > :09:11.If you're lying in a field with a camera,
:09:12. > :09:16.you get to see all the character in their eyes, you experience all
:09:17. > :09:22.the humour behind it, and so that's always the best process, I find.
:09:23. > :09:25.When you get that personality across in a painting,
:09:26. > :09:37.I get a lot of farmers interested in my work,
:09:38. > :09:42.I have people come and say, "Oh, do you have a longhorn?"
:09:43. > :09:45.And suddenly, they see pictures of a longhorn,
:09:46. > :09:47."You never see paintings of a longhorn!"
:09:48. > :09:50.You know, "Do you have a British white?"
:09:51. > :10:00.Highland cows are always going to be a big favourite of mine
:10:01. > :10:03.and they've just got natural character. All the hair.
:10:04. > :10:11.And talking of Highlands, I've got a pretty big one coming up!
:10:12. > :10:17.the subject of Lauren's latest masterpiece -
:10:18. > :10:23.How has it gone at Countryfile Live? We're a few days in now.
:10:24. > :10:27.How have people received your work? It's been really good.
:10:28. > :10:30.It's amazing how many cow fans there are.
:10:31. > :10:33.Cow fans in the crowd? Pictures of cows?
:10:34. > :10:36.What's not to love? There's a few out there.
:10:37. > :10:40.We set you a specific challenge, a Countryfile-related challenge.
:10:41. > :10:42.How have you got on with that? It wasn't an easy one.
:10:43. > :10:45.It was great and every cow has such a different personality that it's
:10:46. > :10:48.just fun to mix it up and stuff and the guys could tell me
:10:49. > :10:51.so much about him and of course, I know all about him
:10:52. > :10:54.from the Facebook and Twitter and things like that.
:10:55. > :10:57.This is the moment of truth. Surely, what you've been waiting for,
:10:58. > :10:59.for weeks on end! Are you ready to do the big reveal? Let's do it.
:11:00. > :11:02.Stand round, so you can take a look at this. Let's do it.
:11:03. > :11:05.Here it is. Oh, my word! How about that?
:11:06. > :11:07.Look at that! APPLAUSE
:11:08. > :11:11.That's gorgeous! What do you reckon, everybody?
:11:12. > :11:13.THEY CHEER Isn't he lovely?
:11:14. > :11:16.Lovely little Archie! You've absolutely captured him beautifully.
:11:17. > :11:19.That's his eye, that's his glint, and really lovely. Well done!
:11:20. > :11:21.Right, where shall we start the bidding?
:11:22. > :11:25.Get your chequebook out. You'll need to dig deep for this one!
:11:26. > :11:28.Brilliant work! Thank you. Absolutely gorgeous.
:11:29. > :11:35.Congratulations. Thank you. Beautiful piece of work. Well done.
:11:36. > :11:42.but a whole host of animals Adam's got on show here this weekend.
:11:43. > :11:46.And bringing an entire farmyard to the fields of Blenheim means
:11:47. > :11:51.he's had a bigger challenge than most, making it to the show.
:11:52. > :11:54.I've always taken great pride in showing our animals and although the
:11:55. > :12:01.many livestock farmers jump at the chance at going to shows
:12:02. > :12:05.and what better place to showcase ours than at Countryfile Live?
:12:06. > :12:10.Come on, Archie. Let's get you washed.
:12:11. > :12:12.Archie loves being the centre of attention
:12:13. > :12:18.Given these Highlands are bred to withstand all sorts of weather
:12:19. > :12:22.conditions, a cold shower won't do him any harm.
:12:23. > :12:25.You'd have thought it would be easy to drench a bull, wouldn't you?
:12:26. > :12:27.But because of the natural oils in his hair,
:12:28. > :12:31.the water just beads up and runs off and that's how these Highlands
:12:32. > :12:33.stay warm and dry up in the Scottish mountains,
:12:34. > :12:42.when it's sleeting, about 1,000ft up.
:12:43. > :12:45.I'm just trying to give a bit of a shine to Archie's coat,
:12:46. > :12:48.but if I was preparing an animal for a competitive agricultural show,
:12:49. > :12:51.the work would have started months ago.
:12:52. > :12:55.There's shampooing, clipping, sanding horns, oiling feet.
:12:56. > :12:59.The amount of work is just incredible.
:13:00. > :13:01.I think he's going to look quite smart.
:13:02. > :13:10.Archie is always popular when we put him on show, but as well
:13:11. > :13:14.as looking good, our cows need to be on their best behaviour.
:13:15. > :13:17.So I'm keen that they get used to being handled.
:13:18. > :13:20.Another cattle breed we're taking are the Gloucesters
:13:21. > :13:23.and they've got to be one of my favourites. This is Camilla.
:13:24. > :13:26.She's a lovely old cow, great example of the breed,
:13:27. > :13:29.lovely mahogany colour, big body, with a white line down her tail.
:13:30. > :13:32.And with the animals at the show, temperament is everything.
:13:33. > :13:34.There's going to be so many visitors there.
:13:35. > :13:40.And I'm just giving Camilla here a refresher course on the halter, just
:13:41. > :13:43.to make sure she's nice and steady, but she's being a good girl.
:13:44. > :13:55.We'll be taking a few of our Berkshire pigs too.
:13:56. > :14:00.I've got three in here to choose from.
:14:01. > :14:04.There's the boar, I'm going to leave him behind, and then two sows.
:14:05. > :14:07.she's got to stay with the boar to get pregnant,
:14:08. > :14:10.and then the little one here, she's got a really good temperament.
:14:11. > :14:13.She's lovely and friendly, so I think I'll take her.
:14:14. > :14:16.But unlike a cow that you put a halter on, a pig, I've got to try
:14:17. > :14:20.and wangle her out from the others, using the temptation of pig nuts
:14:21. > :14:25.and a board. It could be quite tricky, so wish me luck.
:14:26. > :14:35.Go on, you go out that way. That's it! Perfect.
:14:36. > :14:39.Made that look very easy, but now I've just got to get
:14:40. > :14:45.her around into the yard and into the stable.
:14:46. > :14:48.When you're moving a pig, if you have a board, they tend not
:14:49. > :14:51.to go where they can't see, so you just put the board in their vision.
:14:52. > :14:58.Just like the cow, we want them nice and placid and easy to handle.
:14:59. > :15:01.And the Berkshire are known for their temperament.
:15:02. > :15:04.They're known as a lady's pig, a nice little pig,
:15:05. > :15:13.'Demonstrating to the public how we work with
:15:14. > :15:17.'and handle farm animals is an important part of showing them.
:15:18. > :15:20.'It's one thing getting everything ready in the familiar
:15:21. > :15:23.'surroundings of the farm...' Come on, Dumbledore.
:15:24. > :15:25.'..but of course that's only half the story.
:15:26. > :15:28.'Everything has to be good to go on the showground by the time
:15:29. > :15:33.'the weather's most definitely working against us.
:15:34. > :15:37.'But the team battle on and get the pens up and the bedding down,
:15:38. > :15:43.And here come the sheep for the shearing demonstration.
:15:44. > :15:51.like the sow that I was getting into the loose box
:15:52. > :16:00.back in the farmyard, and they're very friendly.
:16:01. > :16:05.And last but not least, the cattle need unloading.
:16:06. > :16:08.COW MOOS I know! It's fun here, isn't it?
:16:09. > :16:28.It's always quite a nerve-racking moment, moving livestock.
:16:29. > :16:30.And now Archie and his wife are in their pen
:16:31. > :16:36.and they'll make a fantastic attraction.
:16:37. > :16:41.The next morning, with the sun shining, it's showtime.
:16:42. > :16:45.The gates open and the public pour in, and as predicted,
:16:46. > :16:51.For me, this makes it all worthwhile,
:16:52. > :16:58.a chance to see people learning more about the farming lifestyle I love.
:16:59. > :17:04.Oh, now he's... Well, it's absolutely wonderful.
:17:05. > :17:07.After all that hard work and a huge amount of effort,
:17:08. > :17:09.you never quite know whether it's going to work.
:17:10. > :17:11.It is all coming together beautifully.
:17:12. > :17:14.The children, adults, are just loving meeting the piglets.
:17:15. > :17:18.being gorgeous with all the visitors.
:17:19. > :17:33.Countryfile Live's not just about farming
:17:34. > :17:43.and I've got 60 seconds to show you just what else is going on.
:17:44. > :17:46.top-notch, world-class Yorkshire chefs.
:17:47. > :17:48.What have you cooked there? That's great.
:17:49. > :17:52.It's salmon with asparagus and capers. That's gorgeous! No, er...
:17:53. > :17:57.Or learn to make inedible food with top-notch troublemakers.
:17:58. > :17:59.Right, let's get these mud pies on the go.
:18:00. > :18:11.Be amazed by the tricks of show ponies. Woohoo!
:18:12. > :18:18.Or dance up a storm on the village green. Thank you.
:18:19. > :18:20.And if all that wasn't enough, you can
:18:21. > :18:24.listen to the coolest new music from John Craven's boozer.
:18:25. > :18:44.Our summer show sits within the grounds of the World Heritage site,
:18:45. > :18:52.Palace and parkland, 2,000 acres of forest and woodlands -
:18:53. > :18:59.the job of looking after Blenheim is very much a local affair.
:19:00. > :19:02.Head forester and local lad Nick Bainbridge has
:19:03. > :19:07.worked on the estate since leaving school.
:19:08. > :19:11.I've always been an outdoor lad, so always wanted to do something to do
:19:12. > :19:15.with the countryside, so I applied for a two-year apprenticeship
:19:16. > :19:21.scheme back in 1986, so 30 years ago.
:19:22. > :19:24.And you've never looked back since? Absolutely not, no.
:19:25. > :19:31.'Nick does a lot of work with the community around Blenheim, giving
:19:32. > :19:37.'some locals special permission to come and work in the forest.'
:19:38. > :19:43.because these could help save your life one day.
:19:44. > :19:49.Oxfordshire Fire and Rescue Service come to this wood about once
:19:50. > :20:08.a month to practise their chainsaw skills.
:20:09. > :20:18.These guys are part of a specialist rescue team and despite the big
:20:19. > :20:22.red engine, fighting fires isn't actually their main job.
:20:23. > :20:24.A very clean piece of felling there, Chris.
:20:25. > :20:26.I'm surprised to see you guys with chainsaws, not hoses.
:20:27. > :20:29.The main thing we actually do is road traffic collision.
:20:30. > :20:32.You think of a car going down a verge into the trees or bushes,
:20:33. > :20:35.we might use a chainsaw to gain entrance.
:20:36. > :20:38.Trees on roads, trees on buildings, trees on cars, which is
:20:39. > :20:42.We're the only chainsaw crew within Oxfordshire.
:20:43. > :20:47.OK, so we've got a good relationship with Blenheim,
:20:48. > :20:50.got quite a large woodland, so it gives us a large range of trees,
:20:51. > :20:52.so it's good for us to get out and get hands on the saw.
:20:53. > :20:55.I've brought my own gloves and helmet because I do like felling
:20:56. > :20:58.trees and getting involved. Is there anything I can help with today?
:20:59. > :21:06.I'm helping Chris and the lads fell a birch tree, using a rope,
:21:07. > :21:16.That's great. That's pretty much dead in line with your line.
:21:17. > :21:19.Yeah, it's done what we wanted it to do.
:21:20. > :21:22.'It's more than about just training today.
:21:23. > :21:25.'Blenheim are donating this timber to a very good local cause.'
:21:26. > :21:28.It's not bad having the firefighters, a bit of extra
:21:29. > :21:32.manpower in the forest. Absolutely. Wish they were here all the time.
:21:33. > :21:35.'It's all hands to the pump, to get the logs piled up.
:21:36. > :21:46.'That's the fire crew done, but I still have some work to do.
:21:47. > :21:50.'Rick Mower runs a social enterprise in nearby Oxford,
:21:51. > :21:55.'It combines carpentry with community work,
:21:56. > :21:59.'using woodcraft to help people overcome personal challenges.
:22:00. > :22:03.'Rick has struck up a relationship with Blenheim.
:22:04. > :22:08.'If there's wood going a-begging, he's ready to snap it up.'
:22:09. > :22:10.We make a huge amount of tables and chairs and cabinets
:22:11. > :22:13.and all kinds of things out of wood. The difference with us
:22:14. > :22:16.is that 85% of our workforce come from different backgrounds,
:22:17. > :22:18.perhaps, so people with offending histories,
:22:19. > :22:27.And do you find that working with timber is particularly
:22:28. > :22:30.good for skills and confidence? There's something very organic
:22:31. > :22:32.about wood and it's very tactile and also you can teach somebody
:22:33. > :22:35.how to make something very beautiful that a retailer or a private
:22:36. > :22:38.customer will buy quite quickly, so they can make stuff that raises
:22:39. > :22:49.their self-esteem very, very quickly.
:22:50. > :22:53.It's another busy day in the workshop. Last year,
:22:54. > :22:58.the team spent 3,000 hours creating nearly 800 wooden products.
:22:59. > :23:01.Tim Farrant has been coming here for 18 months.
:23:02. > :23:04.He and the team are making a bespoke coffee table
:23:05. > :23:09.just for Countryfile Live, so I'm going to lend them a hand.
:23:10. > :23:12.Well, we've already pre-done these holes, so it's pretty much
:23:13. > :23:16.ready to go, so if you want to line those holes up there.
:23:17. > :23:19.'Tim's a professional carpenter, but what brought him
:23:20. > :23:22.'here in the first place was a dark time in his life.'
:23:23. > :23:26.So, tell me, how did you get into this? A lot of history really.
:23:27. > :23:29.I started off as a professional carpenter.
:23:30. > :23:33.Unfortunately, I had to give up work to look after my elderly,
:23:34. > :23:37.sick mother. Not so long after that, she passed away
:23:38. > :23:40.and my mental health deteriorated quite a bit.
:23:41. > :23:42.And not so long after that, I actually had a fit
:23:43. > :23:46.and was diagnosed epileptic, so as a professional carpenter,
:23:47. > :23:52.So I've been coming to the RAW Workshop for nearly 18 months.
:23:53. > :23:55.12 months of that has been voluntary.
:23:56. > :23:59.'Thankfully, Tim's epilepsy is now under control
:24:00. > :24:02.'and he's back to being a full-time carpenter.
:24:03. > :24:06.'Not only can he do the job he loves, he can help others too
:24:07. > :24:10.'because everyone here has been through hard times.'
:24:11. > :24:12.We're not just a carpentry workshop.
:24:13. > :24:18.We are more of a community, a sort of family.
:24:19. > :24:25.'Just one more job - to make sure it's a true original.'
:24:26. > :24:41.This is such an inspirational place, packed to the rafters with
:24:42. > :24:46.a kind of positivity and helped by wood from a World Heritage site.
:24:47. > :24:51.I really feel quite chuffed to be a small part of it.
:24:52. > :24:55.On the day of the show itself, the guys are busy selling their wares
:24:56. > :25:05.and bringing some local community spirit to Countryfile Live.
:25:06. > :25:10.MATT: From furniture to food, the sheer variety of what's on show
:25:11. > :25:16.demonstrates how our rural world touches every aspect of our lives.
:25:17. > :25:19.Now, there's nothing unusual in queuing up for food somewhere
:25:20. > :25:23.like Countryfile Live, but we have met up with a chef who thinks
:25:24. > :25:35.he's come up with a game-changer in the world of festival food.
:25:36. > :25:40.Tom Godber-Ford Moore grew up with shooting.
:25:41. > :25:41.He picked up a gun when he was a young man
:25:42. > :25:48.It's a popular pastime in many parts of rural Britain
:25:49. > :25:56.But for Tom, it's about more than just sport. It's about food.
:25:57. > :26:00.Game for me ticks all the boxes that I want, in terms of buying
:26:01. > :26:09.Pheasant, partridge, rabbit, and many more.
:26:10. > :26:16.More than half the game stock shot in the UK is exported overseas
:26:17. > :26:21.and Tom wants it to be sold and eaten on home soil.
:26:22. > :26:24.The best thing about game meat for me as a lover of big,
:26:25. > :26:28.strong flavours, is that it doesn't really get much stronger than this.
:26:29. > :26:32.Because of the wild plants that it's been eating,
:26:33. > :26:34.and the work that it's done during its life,
:26:35. > :26:38.it develops vast amounts of flavour and texture within the meat.
:26:39. > :26:40.Nobody wants to waste any element of anything when you're running
:26:41. > :26:44.a business. However, when you're dealing with meat, it's even more
:26:45. > :26:46.important. I mean, it's come from a live animal.
:26:47. > :26:49.We started off using the breasts to make the goujons
:26:50. > :26:51.and then of course, we were left with a load of thighs,
:26:52. > :26:55.so they're quite a difficult meat to cook just as they are.
:26:56. > :26:57.They require quite slow, long cooking,
:26:58. > :27:00.so we mince them up and they've got this lovely yellow fat.
:27:01. > :27:09.It's only natural to turn them into something delicious like a burger.
:27:10. > :27:15.'Back at the show, Tom is cooking up what he prepared in his kitchen.'
:27:16. > :27:17.Just tell me a little bit about where this meat's actually
:27:18. > :27:20.come from, then. It comes from the middle of Exmoor.
:27:21. > :27:22.I mean, it's all shot game over the shooting season.
:27:23. > :27:26.so it's really important that you cook it quickly.
:27:27. > :27:29.The breadcrumbs form a bit of a protective coating.
:27:30. > :27:31.Do you often find that your customers are quite
:27:32. > :27:35.intrigued in the way that the meat is harvested in the first place,
:27:36. > :27:40.I don't think there's anything to hide in the game shooting world
:27:41. > :27:43.when it comes to the meat that's by-product of that. Yeah.
:27:44. > :27:46.If anybody does have any trouble with it, then I ask them
:27:47. > :27:48.maybe, if they are a meat-eater, to look a bit closer to home,
:27:49. > :27:54.'It's time to put it to the taste test.'
:27:55. > :27:57.It's very tasty. Yeah, it's different. There you go.
:27:58. > :28:04.Mm, it's really nice! That's the wild boar.
:28:05. > :28:08.'Tom's food is giving people here today a taste of something
:28:09. > :28:15.'they might never have tried before and he's not the only one.'
:28:16. > :28:18.ELLIE: There's a whole host of foodie offerings here
:28:19. > :28:22.and a whole lot more, and with the show in full swing, the crowds are
:28:23. > :28:28.enjoying everything, from celebrity chefs to chainsaw sculptures.
:28:29. > :28:31.But as I found out when I visited site a couple of days ago,
:28:32. > :28:38.one of the main events was touch and go right up to the last minute.
:28:39. > :28:42.Not that many people get to see this side of the show.
:28:43. > :28:44.Now, there's less than 24 hours to go.
:28:45. > :28:52.They're on to the last big push now, but there is still a lot to do.
:28:53. > :28:56.It's a sprawling site and everywhere I go, there's activity.
:28:57. > :29:01.I'm going to give you a sneak preview of one of the main
:29:02. > :29:04.attractions here, the Countryfile Theatre.
:29:05. > :29:06.They're just in rehearsals at the moment,
:29:07. > :29:09.but quite soon, this is going to be full of acrobats,
:29:10. > :29:15.there'll be animal antics, and of course, some familiar faces.
:29:16. > :29:19.Cirque Bijou has been given the mammoth task of choreographing
:29:20. > :29:22.the event. Last year, they set the bar high.
:29:23. > :29:25.This year, they're aiming to raise it by reinterpreting
:29:26. > :29:31.the opening Countryfile credits in acrobatic form.
:29:32. > :29:35.At the moment though, rain has stopped rehearsals in their tracks,
:29:36. > :29:40.with artistic director Julian Bracey.
:29:41. > :29:42.What have we got lined up for this year's show?
:29:43. > :29:45.You may remember, we've got the wild swimmer,
:29:46. > :29:48.but he's going to be on a tightwire, suspended across the stage.
:29:49. > :29:51.We're going to recreate the music with a live orchestra here.
:29:52. > :29:54.We've also got a violinist who is going to fly through
:29:55. > :29:56.the air on a crane. We've got acrobatic horses,
:29:57. > :29:59.which are going to be somersaulting through the air.
:30:00. > :30:01.So we've got a really action-packed show.
:30:02. > :30:04.All we need now is for the sun to shine. I've been reliably informed
:30:05. > :30:07.by the Countryfile weather presenters the sun is going to shine
:30:08. > :30:10.throughout the whole festival. I love that optimism!
:30:11. > :30:16.'For now, though, it's a total wash-out, as the rain sets in.
:30:17. > :30:20.'With preparations on hold, I track down the performers
:30:21. > :30:24.'and it looks more like dress-down Friday than a dress rehearsal.'
:30:25. > :30:27.Here they all are. Not rehearsing outside in the rain.
:30:28. > :30:30.What a nightmare. It's a bit of a worry, isn't it?
:30:31. > :30:32.It has been a bit challenging this afternoon.
:30:33. > :30:35.And Jake, you're up on the high line, can you rehearse at all
:30:36. > :30:40.I did get up there today and it was really windy and I came
:30:41. > :30:43.down thinking, all right, now I know what my limit is with the wind.
:30:44. > :30:48.The line that I'm on, when it gets wet, it gets really stretchy
:30:49. > :30:51.and it gets really heavy. And it also gets slippy.
:30:52. > :30:55.so I have to make a decision about whether I can do that or not.
:30:56. > :30:58.Fair enough. You're in charge of the music.
:30:59. > :31:00.How does it challenge you when it's really pouring like this?
:31:01. > :31:03.We've got wooden, very expensive instruments -
:31:04. > :31:05.one of them's even a few hundred years old - on stage, so
:31:06. > :31:10.if it gets wet in any way, it could potentially damage it permanently.
:31:11. > :31:12.And then with the wind, we've got our music stands, which
:31:13. > :31:16.act as lovely sails, so we've got to make sure we tape them to the floor.
:31:17. > :31:19.But luckily, we've got a team of pros.
:31:20. > :31:23.'It might be pouring down outside but the show must go on.
:31:24. > :31:26.'Luckily, there's one man who is always a ray of sunshine,
:31:27. > :31:30.'friend of Countryfile and show compere Jon Culshaw.'
:31:31. > :31:35.Yes, we might as well embrace it, eh?
:31:36. > :31:38.So what do you reckon some of our Countryfile faces would
:31:39. > :31:42.AS JOHN CRAVEN: I think John Craven would love it.
:31:43. > :31:46.It's Countryfile meets Glastonbury, with lots of reporting and talking
:31:47. > :31:53.And Matt Baker, of course? AS MATT: Well, I think, you know,
:31:54. > :31:56.in the rain, he'd be so chipper and, you know, looking towards the
:31:57. > :32:00.camera like that and sort of pointing, trying to reach through
:32:01. > :32:04.your telly, into your living room, cos it's warmer where you are.
:32:05. > :32:15.the big question is, what will tomorrow bring?
:32:16. > :32:20.just as the Countryfile weather presenters predicted.
:32:21. > :32:23.The crowds arrive and the show goes on.
:32:24. > :32:27.Please welcome, here they are, Cirque Bijou, ladies and gentlemen.
:32:28. > :32:38.16 performances entertaining 32,000 people.
:32:39. > :32:41.Jake hit the heights with his highwire,
:32:42. > :32:46.the music soared and the horses went head over heels.
:32:47. > :32:53.It was fantastic. Amazing. I enjoyed all the acrobatics. Yeah.
:32:54. > :33:00.I saw it last year and I thought it was much better this year.
:33:01. > :33:19.I thoroughly recommend it. Yeah, it's great.
:33:20. > :33:22.ANITA: While the acrobats are getting all the applause
:33:23. > :33:25.over in the theatre, out in the showground
:33:26. > :33:29.it's the animals that are proving to be the stars of the show.
:33:30. > :33:37.And I'm about to get more hands-on than most.
:33:38. > :33:40.So I'm feeling a little bit nervous today. I can put it off no longer.
:33:41. > :33:44.Today is the day that I perform in front of a live crowd in the
:33:45. > :33:47.Dog and Duck Show. The what, I hear you cry?!
:33:48. > :33:49.Well, it is exactly what it says on the tin.
:33:50. > :34:05.It's kind of like sheepdog trials, but with ducks instead of sheep.
:34:06. > :34:08.Luckily, I'm not alone in this endeavour.
:34:09. > :34:11.I have the support of my instructor, Stuart Barnes, who I met
:34:12. > :34:17.a few weeks ago, along with his four-legged and feathered friends.
:34:18. > :34:20.Indian runner ducks are flightless and flock together like sheep,
:34:21. > :34:23.so they're perfect for this kind of training.
:34:24. > :34:28.Stuart paired me up with Border Collie Stripe.
:34:29. > :34:43.'Was my brief foray into the bird herding world enough to
:34:44. > :34:50.'There's no ducking out of it now. It's the big day.
:34:51. > :34:54.'Stuart's dogs and ducks are rescue animals and natural performers.'
:34:55. > :34:57.Oh, they're so gorgeous. Do you think Stripe remembers me?
:34:58. > :35:00.Of course, yeah. She has a very good memory. Aw, good.
:35:01. > :35:03.I mean, this is going to be great entertainment.
:35:04. > :35:07.But there is a serious point to why you do this, isn't there? Of course.
:35:08. > :35:10.Most of the dogs I have are ex-pet dogs gone wrong,
:35:11. > :35:13.so I rehabilitate them and I'm trying to get the message out
:35:14. > :35:15.there about understanding dogs a little bit better than we do.
:35:16. > :35:18.No-one has ever trained a Collie dog to run around sheep or ducks
:35:19. > :35:20.or geese, they do it instinctively, so what
:35:21. > :35:24.we do is just put commands on it and take advantage of their instincts.
:35:25. > :35:26.'Well, let's put those instincts to work.
:35:27. > :35:35.'We're off to the central ring and I need to drum up support.
:35:36. > :35:40.'Stripe and I have to get the ducks to go through a tunnel
:35:41. > :35:47.'and down a slide, into a lovely paddling pool.
:35:48. > :36:09.'All but one straight through the tunnel. I'm happy with that.'
:36:10. > :36:19.'persuading the quack pack to go down the slide.'
:36:20. > :36:44.I've actually lost my confidence now. I can't even get them up there.
:36:45. > :36:47.All right, let's see if I can do it with Stripe. Left.
:36:48. > :36:55.Stripe, right. You're doing great. We've nailed it, every single duck!
:36:56. > :36:59.Last one up's a chicken! There he goes! We've got them all in!
:37:00. > :37:06.We'll take a team effort! Well done. Phew. I was so nervous!
:37:07. > :37:09.That's a big weight off your shoulders! Nervous.
:37:10. > :37:22.JOHN: A few hundred yards away from the showground lies the jewel
:37:23. > :37:27.in the crown of this estate, Blenheim Palace.
:37:28. > :37:30.A masterpiece of British architecture, set
:37:31. > :37:36.in a stunning landscape designed by the renowned Capability Brown.
:37:37. > :37:40.Visitors flock here from across the world to experience its beauty
:37:41. > :37:47.But within the shadows of this great house lies another structure
:37:48. > :37:54.It's the magnificent Grand Bridge. It's one of my favourite bridges.
:37:55. > :37:57.I've passed it many times and like everyone else,
:37:58. > :38:02.I never knew that inside that bridge there's a secret world that's
:38:03. > :38:05.been untouched, unnoticed, for centuries.
:38:06. > :38:12.'I'm taking a closer look with my guide, Roger File,
:38:13. > :38:15.'who is Blenheim's property director.'
:38:16. > :38:17.What's the history of the bridge, Roger?
:38:18. > :38:20.Well, the bridge was built in the early 18th century,
:38:21. > :38:26.It was designed by Vanburgh and sat astride the River Glyme
:38:27. > :38:29.and was used as a folly, effectively, for the family to
:38:30. > :38:35.So, just using the outside of the bridge, was that, then?
:38:36. > :38:38.No, inside the bridge, there are about 30 different rooms. Never!
:38:39. > :38:41.Some larger, some smaller. Really?! Yes, yes.
:38:42. > :38:44.So they could entertain properly in the lavish way the Georgians
:38:45. > :38:48.liked to. Goodness me! So this was a real fun bridge. Yes.
:38:49. > :38:51.Yeah, it was a party bridge. And what happened to it? Well,
:38:52. > :38:54.when Capability Brown came along at the end of the 18th century, lakes
:38:55. > :38:57.were an important central feature of all of his landscapes,
:38:58. > :39:00.so he decided to flood the River Glyme valley,
:39:01. > :39:03.built a dam at the end of where the lake is now,
:39:04. > :39:06.and the bottom third of the bridge is now fully submerged.
:39:07. > :39:09.So, what, for maybe more than 200 years, it's been derelict inside?
:39:10. > :39:17.'I'm about to join one of only a handful of people who've set
:39:18. > :39:24.'since they were abandoned more than two centuries ago.'
:39:25. > :39:34.This room, a large amount of the original plaster is still intact.
:39:35. > :39:37.What do you think this room might have been used for?
:39:38. > :39:40.It will have been one of the rooms for entertaining.
:39:41. > :39:45.No, this has been built up over the years. Rubble has been put in here.
:39:46. > :39:50.But we're probably standing on at least six or eight
:39:51. > :39:55.so our heads are up close to where the original cornice
:39:56. > :39:58.mouldings would have been round the edge of the building.
:39:59. > :40:01.So, a much taller room with a fantastic ceiling.
:40:02. > :40:05.Never would I have dreamed that this place was inside the bridge.
:40:06. > :40:10.If you look through here, we can see some more partially submerged rooms.
:40:11. > :40:15.Yeah. And this gives you a good idea of the impact that the flooding
:40:16. > :40:25.and the creation of the lake has had on the bridge.
:40:26. > :40:33.It's almost like a sort of bizarre swimming pool. Yes, it is.
:40:34. > :40:38.Fantastic, isn't it? And what are your plans for it now?
:40:39. > :40:43.Being exposed for the best part of 300 years has taken its wear
:40:44. > :40:47.and tear, so we are putting together a project at the moment to
:40:48. > :40:53.restore the main structure, to restore the external elevations.
:40:54. > :40:56.'With the bridge slowly deteriorating,
:40:57. > :41:01.'so Blenheim has brought in cutting-edge technology to help
:41:02. > :41:09.'preserve this handsome structure and unlock the secrets of its past.'
:41:10. > :41:13.What's going on here, then? Hiya, John. Nice to meet you.
:41:14. > :41:17.How are you revealing these secrets of the bridge?
:41:18. > :41:21.Well, we're essentially creating a 3-D map of the inside
:41:22. > :41:24.and outside of the bridge with the fancy equipment we've got here.
:41:25. > :41:32.You've just come up the spiral staircase, along the corridor
:41:33. > :41:35.and turned the corner and we're situated here now.
:41:36. > :41:38.So you're actually seeing what this bridge
:41:39. > :41:41.looked like from the inside 200-odd years ago?
:41:42. > :41:45.We've captured all the graffiti that has been left here over
:41:46. > :41:50.So it's quite an amazing project. Fantastic.
:41:51. > :41:55.required by the architects to come up with their proposals
:41:56. > :41:59.and their specifications for the full restoration of the bridge.
:42:00. > :42:02.'It's fascinating to see what lies inside this bridge.
:42:03. > :42:06.'So many little clues around every turn.
:42:07. > :42:10.'But Roger has saved the best room till last and he assures me
:42:11. > :42:16.We'd like to show you, John, before we leave the bridge... Here?
:42:17. > :42:20.At water level? Yes, we call this the Sunken Room. Right.
:42:21. > :42:22.You can only access it today on the water.
:42:23. > :42:26.other than the way we're going in now.
:42:27. > :42:38.I don't think I've ever been into a room by boat before!
:42:39. > :42:41.How many people do you reckon have been in here since its heyday?
:42:42. > :42:50.I think not more than a dozen. I feel very privileged then, Roger!
:42:51. > :42:55.The Georgians liked to show things off, they liked to have
:42:56. > :42:58.decadent displays, and this is sort of part of that, I think.
:42:59. > :43:05.'What a great honour it's been to reveal the secrets of this
:43:06. > :43:09.'Although the rooms will stay 'hidden to the public, the
:43:10. > :43:17.'Grand Bridge itself will now be preserved and remain forever grand.'
:43:18. > :43:22.MATT: Back at the showground, I've also been delving into our pastoral
:43:23. > :43:26.past and have come up with some surprising revelations of my own.
:43:27. > :43:29.Well, vintage is very fashionable these days and some
:43:30. > :43:33.farmers are going back to the traditional ways of producing food.
:43:34. > :43:36.Well, one dairy farmer is going right back
:43:37. > :43:46.and resurrecting a recipe from the days of the Mongolian Empire.
:43:47. > :44:00.I'm Jason Barber. I'm a dairy farmer.
:44:01. > :44:05.And I've made the first pure milk vodka, it's made entirely from milk.
:44:06. > :44:09.My family have been milking cows for over 300 years.
:44:10. > :44:13.The milk goes into the cheese and then, what's left,
:44:14. > :44:23.I knew that Genghis Khan used to milk his horses into a spirit
:44:24. > :44:28.and as I'm a dairy farmer, I thought I'd better make mine out of milk,
:44:29. > :44:33.Jason's boozy bovine drink may at first seem radical,
:44:34. > :44:36.but it's following in the footsteps of his family's farming
:44:37. > :44:40.tradition of diversifying to meet demand.
:44:41. > :44:44.Jason's own 21st-century dairy diversification involves
:44:45. > :44:47.turning the milk from these moos into booze.
:44:48. > :44:53.And if you're wondering how it's done, here's the sciencey bit!
:44:54. > :44:57.The milk is separated into curds and whey.
:44:58. > :45:04.The whey contains a sugar that is used to create the alcohol.
:45:05. > :45:07.The milk sugar is fermented to make a milky beer.
:45:08. > :45:12.This beer is then distilled into a pure spirit.
:45:13. > :45:15.It's then blended, filtered and distilled -
:45:16. > :45:23.Is this a viable idea for the future of other dairy farmers,
:45:24. > :45:28.Well, back at the showground, I'm catching up with Jason to find
:45:29. > :45:33.out more about his take on dairy diversification.
:45:34. > :45:35.Jason, how are we doing? Good to see you. Not too bad.
:45:36. > :45:39.Everything all right? Very good indeed. This is the famous vodka.
:45:40. > :45:41.This is the vodka. Have you tried it before? No, I haven't.
:45:42. > :45:43.I can't believe actually how clear that is.
:45:44. > :45:46.Because I guess most people would think it's going to be milky,
:45:47. > :45:48.it's going to be a little bit cloudy.
:45:49. > :45:59.When you feed your cows something different,
:46:00. > :46:01.does the vodka taste slightly different?
:46:02. > :46:04.Because with our goats, when we give them something, cabbage,
:46:05. > :46:11.By that time, you've taken the cheese out and you've taken
:46:12. > :46:16.So every batch is going to taste exactly the same? It should do.
:46:17. > :46:22.'I cannot believe that this is from a cow.
:46:23. > :46:25.'And it's got me wondering whether anyone else would have a clue.
:46:26. > :46:29.'Time to find out.' Have you done your performance yet? I have, yes.
:46:30. > :46:32.So you're all right to have a little taste of this, Mr Morris Man? Yes.
:46:33. > :46:39.And I'd be interested to know what you think it might be made from.
:46:40. > :46:50.Animal or vegetable? Go for it and tell me what you think.
:46:51. > :46:58.All made from milk? Yeah, there you go. Made from milk, you say? I do.
:46:59. > :47:03.100% milk. And it's actually alcoholic? Well, you tell me.
:47:04. > :47:15.'Well, it might not be to everybody's tastes, but
:47:16. > :47:18.'I've spotted some familiar faces in the crowd, who I might be able to
:47:19. > :47:22.'tempt with a tipple, weather folk Carol Kirkwood and John Hammond.'
:47:23. > :47:25.Here we are. How are we doing? All right. Yeah. Are you all right?
:47:26. > :47:28.Would you like to try some vodka? Do you fancy it? Oh, twist our arms.
:47:29. > :47:31.I think so, Matt. OK, go on. You can have...
:47:32. > :47:33.I've got a few left, so go for it. Thank you. And do you know what?
:47:34. > :47:36.We're just about to go into the weather forecast actually.
:47:37. > :47:39.So why don't we do this as a weather link? Sounds like a plan.
:47:40. > :47:44.Can you combine your taste with a bit of a weather forecast for us?
:47:45. > :47:49.Ooh, I think there's a bit of a warm front coming on.
:47:50. > :47:58.There is a blizzard going on in my mouth right now, Matthew! Yeah?
:47:59. > :50:24.Now, here's the five-week weather forecast.
:50:25. > :50:31.My eyes firmly fixed on the wet weather and 19 degrees. Can I shift
:50:32. > :50:36.it, the wet weather is still close by. We have pushed the wet weather
:50:37. > :50:45.through England and Wales. No longer the potential for 26 or 27. Not far
:50:46. > :50:52.away from the North of Scotland or back towards northern Scotland.
:50:53. > :50:59.Still signifying low-pressure is very close by in the British Isles.
:51:00. > :51:07.And Thursday on into Friday, a slow drift of area into low-pressure and
:51:08. > :51:13.into the North Sea. It's only just there in the far south-west. And
:51:14. > :51:18.many of us are still wrapped up in the circulation of low-pressure. I
:51:19. > :51:23.think Friday a combination of sunny spells and showers, not a write off
:51:24. > :51:27.by any means at all, but certainly not warranting a postcard home for
:51:28. > :51:34.many. Warmer for a time in the coming week. The driest of the
:51:35. > :51:36.weather is in the southern areas and wettest in the north and west.
:51:37. > :51:43.That's We're in Oxfordshire, in the grounds
:51:44. > :51:46.of the Blenheim estate, for our very own country show,
:51:47. > :51:53.celebrating all things rural. The crowds seem to be
:51:54. > :51:55.having a good time, but for two of our team,
:51:56. > :52:08.things are about to get serious. Every year, we have a Countryfile
:52:09. > :52:11.clash of the sandy-haired titans, and Tom Heap go head-to-head in a
:52:12. > :52:21.test of strength, speed, and sanity. Adam was first to the top and
:52:22. > :52:30.claimed victory. 2016 was just as gruelling,
:52:31. > :52:38.with a wood sawing competition. So it's 1-1. Now, in 2017,
:52:39. > :52:49.who is going to take the lead? This year, we've swapped
:52:50. > :52:53.wood for water. To the riverside! So, here we are at the waterside
:52:54. > :52:59.for the first-ever There's a fantastic
:53:00. > :53:04.atmosphere here today, Keen, but clueless, they'll need
:53:05. > :53:22.some coaching, and who better than the kings of the kayak,
:53:23. > :53:26.Olympic silver medallists Liam Heath Serious! Have they got motors
:53:27. > :53:34.in the back of those things? Wow! Liam, Jon, goodness me!
:53:35. > :53:39.That's serious! Nice to meet you.
:53:40. > :53:41.Came in there so quickly. Goodness me, good to meet you, Jon.
:53:42. > :53:44.I'm Tom, nice to see you. What are we doing?
:53:45. > :53:47.It's your turn next. Any of you guys been in a kayak
:53:48. > :53:49.before? Any paddling? I have, yeah. I'll be honest.
:53:50. > :53:52.I have been in a kayak before. Once or twice, but not much.
:53:53. > :53:55.And I was fairly hopeless. So I'm making
:53:56. > :53:58.excuses before we get going. Two strong lads here. I think
:53:59. > :54:00.it's going to be a good race. Before we make complete
:54:01. > :54:03.fools of ourselves, we've got to congratulate you for
:54:04. > :54:05.everything you've achieved. Absolutely unbelievable.
:54:06. > :54:08.Look at this, Team GB. I know. And his pectoral muscles are
:54:09. > :54:11.bigger than mine, even though It's all about technique,
:54:12. > :54:15.don't worry. First,
:54:16. > :54:21.you've got to learn some technique. All they have is a quick crash
:54:22. > :54:25.course to get them race fit. So we're going to let Tom tire
:54:26. > :54:28.himself out with lots of short, What I want to see from you is long
:54:29. > :54:32.ones, it's all about reach. Twist with your right hand
:54:33. > :54:35.and loose with your left. The key thing to balance
:54:36. > :54:37.is your head. OK. If you start throwing
:54:38. > :54:39.your head all over the place, The main thing is you want to plant
:54:40. > :54:43.the paddle in as solid as you can and move the boat past it.
:54:44. > :54:46.That's what generates the speed. With their Olympic masterclass over,
:54:47. > :54:51.it's time to... Oh, dear.
:54:52. > :54:54...gracefully get on the water. Out that way, under the bridge,
:54:55. > :54:58.round the corner, do a turn, It's quite a long one, I'm afraid
:54:59. > :55:04.to say. 700m today. Goodness me! That's not just a sprint, is it?
:55:05. > :55:06.Not just a sprint, no. Launching from the pontoon,
:55:07. > :55:10.the boys will head under the bridge, one paddling either side
:55:11. > :55:13.of the reeds. They'll cross over at the top
:55:14. > :55:17.of the course and head back again. First one over
:55:18. > :55:21.the finishing line wins. as Heap and Henson take
:55:22. > :55:27.up their starting positions. OK, paddles in the water.
:55:28. > :55:32.Ready, set, go! It's a strong start for Tom, but
:55:33. > :55:44.Adam's veering wildly off course. but can he get himself straight,
:55:45. > :55:57.to close that gap? hunting for each other through
:55:58. > :56:04.the reeds. Rounding the corner.
:56:05. > :56:07.And they're head-on! I can't believe it!
:56:08. > :56:31.Tom's showboating for the crowd! Well, he may regret this because
:56:32. > :56:38.Adam's bearing down on him now. Adam has made a valiant comeback
:56:39. > :57:03.but will it be enough? After getting a whole
:57:04. > :57:17.HEAP of trouble at the start, There we go. My boat was completely
:57:18. > :57:27.out of control, Tom. Yeah. I just didn't know
:57:28. > :57:29.how to keep it straight. Look, there's a little motor button
:57:30. > :57:32.here. Did you not find that? It's obvious! You had an engine!
:57:33. > :57:35.It looked like you had an engine. I tell you what, Tom, I think
:57:36. > :57:39.I'm a man of the land. See you later. See you.
:57:40. > :57:52.CHEERS AND APPLAUSE Well, let's welcome in Team Kayak,
:57:53. > :57:55.shall we? Just a little bit soggy. Unlucky,
:57:56. > :57:59.Adam. Well done, Tom. Thank you. Well, that is all we've got time for
:58:00. > :58:03.from this year's Countryfile Live, it's certainly finished these
:58:04. > :58:06.two off. Yes, it has indeed. Next week, we'll be on the beautiful
:58:07. > :58:09.Llyn Peninsula, exploring the wonderful
:58:10. > :58:12.world beneath its waves. So until then,
:58:13. > :58:14.from all of us...bye-bye! Phone went,
:58:15. > :58:47.and it was my sister, Jane, and she said, "It's looking quite
:58:48. > :58:50.serious, really serious." A short while ago,
:58:51. > :58:53.Buckingham Palace confirmed