0:00:28 > 0:00:32From sprouts to swedes, parsnips to peas,
0:00:32 > 0:00:36we are a nation of vegetable lovers.
0:00:36 > 0:00:38To mark National Vegetarian Week,
0:00:38 > 0:00:41we've put aside the meat to feast on veggies.
0:00:42 > 0:00:45Today, we're taking a look at all things vegetable,
0:00:45 > 0:00:48from those who farm these edible delights
0:00:48 > 0:00:50to the people who relish them.
0:00:51 > 0:00:53It's time to celebrate nature's bounty,
0:00:53 > 0:00:57from the simple spud to the colourful carrot
0:00:57 > 0:01:00and Ellie is getting creative with her groceries.
0:01:00 > 0:01:03There's no shortage of tatties, which is why that bag was so heavy.
0:01:03 > 0:01:06Let's get the rocks going.
0:01:06 > 0:01:08Tom's looking at why so many vegetable growers say
0:01:08 > 0:01:10they could go out of business.
0:01:10 > 0:01:13The Living Wage looks, on the face of it,
0:01:13 > 0:01:16good for thousands of low-paid workers,
0:01:16 > 0:01:21but there are claims that it could lead to thousands losing their jobs.
0:01:21 > 0:01:24And Adam's going underground.
0:01:27 > 0:01:30- Really strong flavour.- It is, isn't it?- Quite a kick to it.
0:01:36 > 0:01:39Growing vegetables has shaped our landscape
0:01:39 > 0:01:42and is an important part of our economy.
0:01:45 > 0:01:49Every year, across the UK, more than 321,000 acres
0:01:49 > 0:01:54are dedicated to producing 2.5 million tonnes of vegetables.
0:01:54 > 0:01:55We just can't get enough.
0:01:57 > 0:02:00I'm on the beautiful, fertile island of Jersey
0:02:00 > 0:02:03to find out about the harvest of its biggest crop,
0:02:03 > 0:02:05but before I can do that,
0:02:05 > 0:02:08I need to take a photo of this lighthouse and send it on to Ellie.
0:02:08 > 0:02:11All will be revealed later.
0:02:14 > 0:02:17With its warm climate and fertile soils,
0:02:17 > 0:02:19Jersey is ideal for growing veg
0:02:19 > 0:02:23and there's one crop which dominates - the humble spud.
0:02:25 > 0:02:28The Jersey Royal potato has been grown here since the early 1800s
0:02:28 > 0:02:32and the locals are, rightly, very proud of it.
0:02:32 > 0:02:34At the moment, the island is abuzz
0:02:34 > 0:02:38because the yearly potato harvest is in full swing.
0:02:38 > 0:02:40All of the farmers are up against it.
0:02:40 > 0:02:44They're all trying to be the first to get their potatoes
0:02:44 > 0:02:46on the shelves over on the mainland.
0:02:46 > 0:02:49This is a competitive business.
0:02:49 > 0:02:52Didier and Christine Hellio have been growing Jersey Royals
0:02:52 > 0:02:53here for 30 years.
0:02:55 > 0:02:59- Hello, you two.- Hi, there.- Hiya. Potato growing.
0:02:59 > 0:03:02- One of the secrets to a long and happy marriage?- Definitely.
0:03:02 > 0:03:05- I know I answered it, but he was thinking it too.- I was thinking it.
0:03:05 > 0:03:07Good lad, Didier. All right, so come on.
0:03:07 > 0:03:10Let's find out all about these wonderful Jersey Royals.
0:03:10 > 0:03:13Really, what makes these so special, as far as you're concerned?
0:03:13 > 0:03:17It's the taste. It's that sweet, nutty flavour they've got.
0:03:17 > 0:03:20And freshness, you can't get better.
0:03:20 > 0:03:22Look at the texture on that.
0:03:22 > 0:03:25Rub your finger like that. Look how soft the skin is.
0:03:25 > 0:03:29All you do, put that under a tap, absolutely straight to the saucepan.
0:03:29 > 0:03:33- Perfect.- So, these potatoes that we're holding now,
0:03:33 > 0:03:37- when did they start their life? - Every Jersey Royal potato grower
0:03:37 > 0:03:38grows his own seed.
0:03:38 > 0:03:41He produces his seed and it's picked in July
0:03:41 > 0:03:44and then it's brought back to the store. Then, in October,
0:03:44 > 0:03:48every individual potato is de-shooted and calibrated to size.
0:03:48 > 0:03:51- Every potato?- Every single potato. - By hand?- By hand.
0:03:51 > 0:03:55- And then, these...- This is what, once they've de-shooted them,
0:03:55 > 0:03:59a new shoot grows on them and it produces a seed, like that.
0:03:59 > 0:04:02That's exactly what's planted
0:04:02 > 0:04:04and we start in the second week of January.
0:04:04 > 0:04:06- Right. - And it's all across the island.
0:04:06 > 0:04:09That's the secret of growing Jersey Royals.
0:04:12 > 0:04:16The earliest crops of Jersey Royals are planted on steep slopes,
0:04:16 > 0:04:18known as cotils.
0:04:18 > 0:04:21Today, they're still harvested in the traditional way.
0:04:28 > 0:04:32Right, this is a typical Jersey cotil. Very steep.
0:04:32 > 0:04:34Incredibly steep. Do you know what?
0:04:34 > 0:04:36It's a lot steeper than I was expecting.
0:04:36 > 0:04:39They're really steep. No tractors can go down here at all.
0:04:39 > 0:04:41- It's all got to be done manually. - Right.
0:04:41 > 0:04:44- I mean, we're facing a certain way here. Is that all part of it?- Yeah.
0:04:44 > 0:04:48That is very important. They all face south-east.
0:04:48 > 0:04:51It's to get that early morning sun. It's crucial.
0:04:51 > 0:04:55It makes a lot of difference in the growing.
0:04:55 > 0:04:56The idea we do in these cotils
0:04:56 > 0:05:00is a we've got a winch at the top of the field and it's got a cable
0:05:00 > 0:05:04all the way down and right down the bottom is a plough,
0:05:04 > 0:05:07- which actually ploughs the potatoes out.- I see.
0:05:07 > 0:05:09And the staff pick them up.
0:05:09 > 0:05:12- OK.- Are you willing to have a go? - I knew you were going to say that.
0:05:12 > 0:05:16Well, you've got a couple of rows left, I can see.
0:05:16 > 0:05:19- They've got your name on them. So... - Just for you.
0:05:19 > 0:05:22It's amazing that we're here just in time.
0:05:22 > 0:05:26The plough looks ancient and is based on a horse-pulled design
0:05:26 > 0:05:28from the 1800s.
0:05:28 > 0:05:31Hello, mate. I think you've got a break now.
0:05:31 > 0:05:33You can have a rest.
0:05:35 > 0:05:37OK. I'm ready. Yeah?
0:05:46 > 0:05:48- You've got to keep an eye on it all the time.- Yeah.
0:05:48 > 0:05:51Bit of pressure, maybe, on the back hand there...
0:05:51 > 0:05:53That's it.
0:05:54 > 0:05:57I tell you what...
0:05:57 > 0:06:00you Jersey Royal potato farmers must be fit.
0:06:00 > 0:06:02We're very fit.
0:06:06 > 0:06:10It's wonderful to see this traditional harvesting method
0:06:10 > 0:06:12still in use, but one thing's for sure,
0:06:12 > 0:06:15the next time I eat those very early Jersey Royals,
0:06:15 > 0:06:17I'll remember the backbreaking work
0:06:17 > 0:06:21that's gone into producing every single one of them.
0:06:26 > 0:06:28On April 1st this year, the government introduced
0:06:28 > 0:06:30the Living Wage. Good news, you would think,
0:06:30 > 0:06:34for lower-paid workers in the agricultural business.
0:06:34 > 0:06:35So, why are there claims
0:06:35 > 0:06:40that it could put many vegetable growers out of business altogether?
0:06:40 > 0:06:42Tom has been finding out.
0:06:47 > 0:06:49A rich and fertile land.
0:06:51 > 0:06:53And it really is rich.
0:06:55 > 0:06:58Fruit and veg harvested across the UK,
0:06:58 > 0:07:02in all weathers, add a staggering £3 billion
0:07:02 > 0:07:04to our economy every year.
0:07:06 > 0:07:09But with falling consumption and cheaper imports,
0:07:09 > 0:07:13horticulture, like many other sectors, is feeling the pinch
0:07:13 > 0:07:15and now there's a new threat
0:07:15 > 0:07:19which could end this home-grown bounty altogether.
0:07:24 > 0:07:27Last month, the National Living Wage was introduced.
0:07:27 > 0:07:32It guarantees an hourly rate of £7.20 to all workers
0:07:32 > 0:07:34aged 25 and above in the UK,
0:07:34 > 0:07:3850 pence per hour up on the previous minimum.
0:07:41 > 0:07:43And, with annual increases,
0:07:43 > 0:07:49this rate is due to rise to more than £9 an hour by 2020.
0:07:49 > 0:07:52Wages could be higher still in Scotland, Wales,
0:07:52 > 0:07:53and Northern Ireland,
0:07:53 > 0:07:57where agricultural boards still set pay levels.
0:07:57 > 0:08:01Good news for workers, but could it eventually cost them their jobs?
0:08:01 > 0:08:04So, is there a technique to picking a spring onion?
0:08:04 > 0:08:07Just pull it out and clean it up.
0:08:07 > 0:08:12Becky Warne has worked as an agricultural labourer in Essex
0:08:12 > 0:08:13for four years.
0:08:13 > 0:08:16- So, how do you find the work here, physically?- It is hard,
0:08:16 > 0:08:19especially, the weather today is not nice.
0:08:19 > 0:08:23- Everything hurts when you get home. - Is that right?- Mm-hmm.
0:08:25 > 0:08:29You've been on the minimum wage for the last few years.
0:08:29 > 0:08:31What's it like trying to live on that?
0:08:31 > 0:08:34It's been hard paying bills.
0:08:34 > 0:08:36It's not a lot of money.
0:08:38 > 0:08:40What will the Living Wage deliver for you?
0:08:40 > 0:08:42It's made a difference to us already.
0:08:42 > 0:08:46We've booked a holiday and saving for a house.
0:08:46 > 0:08:50Some people are saying that farms may find it difficult
0:08:50 > 0:08:51to pay this wage
0:08:51 > 0:08:55and that some of the jobs may go. Is that something that worries you?
0:08:55 > 0:08:58A little bit, but I try not to think about it.
0:09:00 > 0:09:02So the wage rise is good news, perhaps,
0:09:02 > 0:09:07for workers like Becky, but will her boss see it like that?
0:09:09 > 0:09:12While 50p may not sound like a lot,
0:09:12 > 0:09:15according to a report commissioned by the National Farmers' Union,
0:09:15 > 0:09:18it'll add millions to the overall wage bill.
0:09:21 > 0:09:26And that's because you need a lot of people to grow fruit and vegetables.
0:09:26 > 0:09:30The majority of the UK's production is in England, where almost
0:09:30 > 0:09:33half of all farm workers are involved in horticulture.
0:09:34 > 0:09:38Then, a whopping 91% of all seasonal labourers on our farms
0:09:38 > 0:09:41also work in the same sector.
0:09:41 > 0:09:43So, depending on the crop -
0:09:43 > 0:09:46spring onions, say, are more labour-intensive than cabbages -
0:09:46 > 0:09:49growers' wage bills make up between
0:09:49 > 0:09:5235% and 60% of their annual turnovers.
0:09:53 > 0:09:56But horticulture comes with small profit margins,
0:09:56 > 0:09:59normally between 2% and 8%,
0:09:59 > 0:10:01and that makes for some difficult sums
0:10:01 > 0:10:04if you are trying to run a business.
0:10:04 > 0:10:06It's this combination, warns the NFU,
0:10:06 > 0:10:10that could see profits wiped out in just four years,
0:10:10 > 0:10:14threatening the very existence of the UK horticultural industry.
0:10:17 > 0:10:20This 400-acre fruit and veg farm in Essex
0:10:20 > 0:10:23is run by Peter Thompson.
0:10:23 > 0:10:26It's been in his family for three generations
0:10:26 > 0:10:29and, yes, it's Peter who is Becky's boss.
0:10:29 > 0:10:32He employs 20 to 30 staff all year round
0:10:32 > 0:10:37and tops that up to around 60 with seasonal workers at peak times.
0:10:40 > 0:10:42What did you feel when you first heard about
0:10:42 > 0:10:44the National Living Wage?
0:10:44 > 0:10:47Erm, I was sitting and listening to George Osborne that evening and...
0:10:47 > 0:10:53it sounded good and then I did a bit of fag-packet maths and...
0:10:53 > 0:10:56it's pretty clear that it would mean we were
0:10:56 > 0:10:59financially unsustainable within four years.
0:10:59 > 0:11:01- Really? That stark? Just like that? - Yeah. Just like that.
0:11:01 > 0:11:04Wages are 45% of our turnover
0:11:04 > 0:11:06and you extrapolate those costs back over the last four years,
0:11:06 > 0:11:08and we wouldn't have made a profit.
0:11:08 > 0:11:11And in the context of decreasing prices over the next four years,
0:11:11 > 0:11:13we won't either.
0:11:13 > 0:11:16And, so, what could that mean for your business?
0:11:16 > 0:11:18It could be curtains.
0:11:18 > 0:11:20We will have to do something pretty radical.
0:11:20 > 0:11:22We're going to have to change the way we work.
0:11:22 > 0:11:23We'll have to either innovate or...
0:11:23 > 0:11:25or move production elsewhere.
0:11:25 > 0:11:27Move production elsewhere?
0:11:27 > 0:11:29- Eastern Europe...- Really?
0:11:29 > 0:11:31..is a realistic proposition.
0:11:31 > 0:11:34Wage costs are a quarter of what they are here,
0:11:34 > 0:11:37so we either export production
0:11:37 > 0:11:41or we mechanise and automate and also cut jobs.
0:11:41 > 0:11:43Is it a genuine possibility of moving overseas,
0:11:43 > 0:11:45or is it just an empty threat?
0:11:45 > 0:11:48It's a real possibility. We are looking, other growers are looking.
0:11:48 > 0:11:50It would be a real wrench,
0:11:50 > 0:11:53but we've got a responsibility to keep the business going
0:11:53 > 0:11:55and to look after the people that work here now.
0:11:55 > 0:11:58The only way we can do that is by ensuring we have a product.
0:11:58 > 0:12:00Have you been to your buyers and asked them
0:12:00 > 0:12:02if they'll pay a little more for it?
0:12:02 > 0:12:06We've had a very clear message that they are unable to pay more.
0:12:06 > 0:12:08There is severe competition,
0:12:08 > 0:12:10whether it be food service or retail.
0:12:10 > 0:12:13There isn't any money in the pot.
0:12:13 > 0:12:17It's a bleak picture for UK fruit and veg producers,
0:12:17 > 0:12:20but it could be even bleaker for the very workers
0:12:20 > 0:12:22the Living Wage is meant to help.
0:12:24 > 0:12:26Later, I'll be looking at what can be done to help
0:12:26 > 0:12:30the horticulture industry manage this higher wage bill.
0:12:34 > 0:12:37Now, last year, Naomi Wilkinson was one of the judges
0:12:37 > 0:12:40in the Countryfile photo competition.
0:12:40 > 0:12:41Today, she is back.
0:12:42 > 0:12:45I enjoy my meat and three veg.
0:12:45 > 0:12:47A roast dinner is a firm favourite.
0:12:47 > 0:12:50But today, I'm up for a new experience.
0:12:50 > 0:12:53I'm visiting an award-winning restaurant
0:12:53 > 0:12:56in the West Yorkshire village of Drighlington.
0:12:56 > 0:12:59It's one of a wave of Indian restaurants all over the country
0:12:59 > 0:13:03that's breaking the mould of the traditional British curry house.
0:13:05 > 0:13:09Here, you won't find a bhuna, a masala or a dopiaza.
0:13:09 > 0:13:12But you will be tempted by the mouthwatering flavours
0:13:12 > 0:13:15and textures of some of the best Indian food in the country.
0:13:15 > 0:13:18And it's all vegetarian.
0:13:20 > 0:13:23- Hello.- Hello.- Hello.
0:13:23 > 0:13:27'The restaurant is owned and run by Bobby Patel and his wife Minal.'
0:13:27 > 0:13:29We've just had a delivery. Come and give us a hand.
0:13:29 > 0:13:32You might regret asking me into your kitchen, but, yeah, OK.
0:13:32 > 0:13:33NAOMI LAUGHS
0:13:36 > 0:13:39'Minal grew up in India and her food is inspired by
0:13:39 > 0:13:43'traditional Hindu cooking from the Gujarat region.
0:13:43 > 0:13:45'As you might expect,
0:13:45 > 0:13:48'many of her ingredients come from far-flung corners of the globe.'
0:13:50 > 0:13:51What are these ones?
0:13:51 > 0:13:52This is...
0:13:52 > 0:13:57drumstick and especially goes in my lentil soup.
0:13:57 > 0:13:59Yep. Never seen one of those before.
0:13:59 > 0:14:02'But with Yorkshire's bounty on the doorstep,
0:14:02 > 0:14:06'Minal also uses plenty of local seasonal produce in her recipes
0:14:06 > 0:14:09'and, at this time of year, that means one thing.
0:14:10 > 0:14:14'This part of Yorkshire is often called the Rhubarb Triangle.
0:14:14 > 0:14:18'Much of the country's forced rhubarb is grown in sheds here.
0:14:18 > 0:14:20'Although that season has just finished,
0:14:20 > 0:14:23'there's now plenty of rhubarb growing out in the fields.
0:14:23 > 0:14:26'Bobby and Minal don't often have time to visit their growers,
0:14:26 > 0:14:29'but today, I'm taking them to see how the rhubarb they use
0:14:29 > 0:14:32'in their cooking is grown and harvested.'
0:14:32 > 0:14:35- Hi, Janet.- Hi, Naomi.
0:14:35 > 0:14:38'Janet Oldroyd Hulme's family have been growing rhubarb
0:14:38 > 0:14:41'on this land for five generations.'
0:14:41 > 0:14:43Could I introduce you to Bobby and Minal?
0:14:43 > 0:14:44- ALL:- Hiya.
0:14:44 > 0:14:46None of us have been to a rhubarb farm before,
0:14:46 > 0:14:47so can you teach us how to harvest it?
0:14:47 > 0:14:51Yeah. You pull rhubarb, you don't cut it.
0:14:51 > 0:14:55You get close to the ground and you pull and twist.
0:14:55 > 0:14:57And then scrape off the butts,
0:14:57 > 0:15:00that's when the knife comes in,
0:15:00 > 0:15:02and you take the leaf off.
0:15:02 > 0:15:06So, why does the rhubarb grow so well, here in Yorkshire?
0:15:06 > 0:15:09Well, the soil is perfect.
0:15:09 > 0:15:13The Pennines gives us a high rainfall and the plant likes cold.
0:15:13 > 0:15:18Rhubarb, being a vegetable, it goes well in chutneys.
0:15:18 > 0:15:21It makes superb salsas and things like that.
0:15:21 > 0:15:23- Probably with a few spices, then. - Yeah.
0:15:23 > 0:15:25- It goes particularly well in curries.- Yeah, it does.
0:15:25 > 0:15:28- So I'm glad you've come today to see how we grow it.- Yeah.- Yeah.
0:15:28 > 0:15:30It's lovely to see. It's amazing.
0:15:33 > 0:15:36'Back at the restaurant, it's time to get cracking.'
0:15:36 > 0:15:37That's not actually cutting.
0:15:37 > 0:15:40'Although, cooking is not my strong point.'
0:15:40 > 0:15:41LAUGHTER
0:15:41 > 0:15:44'We're using the rhubarb to make a sizzler -
0:15:44 > 0:15:47'a traditional Indian starter with a very local twist.
0:15:48 > 0:15:52'The ingredients include sorghum and chickpea flour,
0:15:52 > 0:15:55'a masala paste, made from ginger, chilli and garlic,
0:15:55 > 0:15:58'plus, herbs and spices and, of course, the rhubarb.'
0:15:58 > 0:16:00NAOMI COUGHS
0:16:00 > 0:16:03- Lovely.- Strong. Yeah? - It's quite strong.
0:16:03 > 0:16:06'If you're a better cook than me
0:16:06 > 0:16:08'and fancy making this dish yourself,
0:16:08 > 0:16:10'the recipe is on our website.'
0:16:10 > 0:16:12So, Bobby, why are you vegetarian?
0:16:12 > 0:16:15It's our culture. All over India, if you speak to anyone,
0:16:15 > 0:16:17Gujaratis are known for their food.
0:16:17 > 0:16:21- It's famous. So that's vegetarian, which is what we are.- Yeah.
0:16:21 > 0:16:25I always keep it in my mind, whatever I am creating.
0:16:25 > 0:16:27- I use traditional recipes.- Yeah.
0:16:27 > 0:16:30Whatever comes in season, I try to use that.
0:16:30 > 0:16:33- I think you will like it.- Yeah.
0:16:33 > 0:16:35And what do you have to do taste for?
0:16:35 > 0:16:38Taste for...sweet and sourness.
0:16:38 > 0:16:40That's a good combination. Yeah.
0:16:40 > 0:16:43That works. That's beautiful.
0:16:43 > 0:16:45- It does work, right?- Mm!
0:16:45 > 0:16:48Do you find it discourages people from visiting, that it's vegetarian?
0:16:48 > 0:16:51Typically, you will have one person on the table
0:16:51 > 0:16:54who looks like they've been dragged here or...
0:16:54 > 0:16:55LAUGHTER
0:16:55 > 0:16:57By the time they've had their starters,
0:16:57 > 0:16:59they're the ones who want to ask us about our history -
0:16:59 > 0:17:00"Where did this food come from?
0:17:00 > 0:17:03"I can't believe that I'm eating something like this."
0:17:03 > 0:17:06So it's lovely. It's lovely when we get that.
0:17:06 > 0:17:08- Is that all right?- Lovely!
0:17:13 > 0:17:16I couldn't spend all that time in the kitchen
0:17:16 > 0:17:18without seeing what it tastes like.
0:17:20 > 0:17:21And here we have...
0:17:21 > 0:17:24- The rhubarb sizzler.- ..the rhubarb sizzler, which is rhubarb
0:17:24 > 0:17:28on a bed of sizzling onions, with rocket and some truffle oil.
0:17:28 > 0:17:30- Thank you so much.- Enjoy.- I will.
0:17:30 > 0:17:33If it tastes anything as good as it tasted before it was cooked,
0:17:33 > 0:17:35this is going to be good.
0:17:35 > 0:17:36SIZZLING
0:17:40 > 0:17:42SHE LAUGHS
0:17:42 > 0:17:43Mm.
0:17:44 > 0:17:47The food is absolutely incredible.
0:17:47 > 0:17:50The fact that there isn't a steak or a sausage in sight
0:17:50 > 0:17:52doesn't matter one bit.
0:17:52 > 0:17:54And for all you avid meat-eaters out there...
0:17:54 > 0:17:56try it. You might like it.
0:18:08 > 0:18:12I'm on Jersey, where their potato harvest is well under way
0:18:12 > 0:18:15and everybody on the island is getting involved.
0:18:18 > 0:18:20Now, for the last ten years,
0:18:20 > 0:18:24all 32 schools on the island have taken part in the annual
0:18:24 > 0:18:26Jersey Royal Potato Growing Competition,
0:18:26 > 0:18:29with the biggest number and the largest weight
0:18:29 > 0:18:31going forward to win the coveted title.
0:18:31 > 0:18:34And it's weighing day here at St Lawrence's School.
0:18:41 > 0:18:44The school hall has been set up ready for the royal potato showdown.
0:18:47 > 0:18:50The event is taken so seriously that it is presided over
0:18:50 > 0:18:53by Trading Standards officer Martin Preisig
0:18:53 > 0:18:55and his extremely accurate scales.
0:18:56 > 0:18:59- It's a big day for the youngsters on the island?- It's so exciting today!
0:18:59 > 0:19:03- They're all getting ready for it. A big competition today.- Yeah!
0:19:03 > 0:19:06Head teacher Chris Jones shows me the school's vegetable garden,
0:19:06 > 0:19:10where each class has been nurturing its own crop.
0:19:10 > 0:19:13These are the buckets. Each class have got their own buckets.
0:19:13 > 0:19:16And I guess... Obviously, the idea is to teach the children
0:19:16 > 0:19:18- where their food is coming from. - Absolutely.
0:19:18 > 0:19:20It's so important for the children to know
0:19:20 > 0:19:23that food doesn't just come from the supermarket.
0:19:23 > 0:19:26Everybody gets a bucket and then...
0:19:26 > 0:19:29every bucket has just two seed potatoes.
0:19:29 > 0:19:31And the children in assembly, they know how to plant them,
0:19:31 > 0:19:34where to put them and strategically,
0:19:34 > 0:19:36so they're not too near each other.
0:19:36 > 0:19:40And then they're covered, watered
0:19:40 > 0:19:43and the children look after them for 12 weeks.
0:19:43 > 0:19:46And the children just don't know what's going to be in here.
0:19:46 > 0:19:48- OK? - THEY LAUGH
0:19:48 > 0:19:49- So they might be empty.- Yeah.
0:19:49 > 0:19:53But we've had good success in the past.
0:19:53 > 0:19:57The aim is to produce the most potatoes and the greatest weight
0:19:57 > 0:19:59from the two seed potatoes given to each class.
0:20:01 > 0:20:03There's some very eager children here
0:20:03 > 0:20:06who are going to give us a hand carrying these buckets.
0:20:06 > 0:20:08- Come on, children! - Who's feeling strong today?
0:20:08 > 0:20:12The highest number of potatoes ever recorded at St Lawrence's School
0:20:12 > 0:20:13is 42.
0:20:13 > 0:20:15There you go.
0:20:15 > 0:20:20And the heaviest weight is just short of 1,200 grams.
0:20:23 > 0:20:25There we are.
0:20:25 > 0:20:28You can show me the way, cos I don't know where your school hall is.
0:20:32 > 0:20:34It's the moment of truth.
0:20:34 > 0:20:35Hello, everyone!
0:20:35 > 0:20:39How are we doing? Look! We've got the potatoes and everything.
0:20:39 > 0:20:42Will it be the bumper crop they've been hoping for?
0:20:43 > 0:20:45Shall we have a look and see how you've done?
0:20:45 > 0:20:47Are there going to be any potatoes in there?
0:20:47 > 0:20:50- CHILDREN: Yeah. - I hope so. Who's going to win?
0:20:50 > 0:20:54THEY SHOUT
0:20:54 > 0:20:57We'll start off with Year 3.
0:20:57 > 0:21:00Good luck, Year 3. Here we go.
0:21:00 > 0:21:04Oh! How many potatoes do you think are in here, Year 3?
0:21:05 > 0:21:0919? 20. OK.
0:21:10 > 0:21:13Oh, that's a big one.
0:21:13 > 0:21:1414, 15, 16...
0:21:14 > 0:21:16- 16.- 17.
0:21:16 > 0:21:17It's looking good this year.
0:21:17 > 0:21:1929! Come on! Break 30!
0:21:19 > 0:21:2130!
0:21:21 > 0:21:24Well, what an incredible start.
0:21:24 > 0:21:26Good luck to the next class.
0:21:26 > 0:21:27The first class has weighed in
0:21:27 > 0:21:30and it looks like this could be a record-breaking year.
0:21:32 > 0:21:34The score is in.
0:21:34 > 0:21:36And it's 34!
0:21:36 > 0:21:4027! 41!
0:21:40 > 0:21:4243!
0:21:42 > 0:21:43CHEERING
0:21:43 > 0:21:45With the school record for
0:21:45 > 0:21:48the greatest number of potatoes already broken...
0:21:48 > 0:21:50they're off to a great start.
0:21:50 > 0:21:52This is too good.
0:21:52 > 0:21:55This should be part of the Olympics, this, don't you think?
0:21:55 > 0:21:59But still to be weighed is the nursery class's crop.
0:21:59 > 0:22:02It's a good batch. You won't believe it, guys, how many's in here.
0:22:02 > 0:22:04You won't believe it.
0:22:04 > 0:22:08Done. The nursery class has grown...
0:22:10 > 0:22:13..an incredible 53 potatoes!
0:22:13 > 0:22:16CHEERING 53!
0:22:18 > 0:22:21It's a fantastic result for the nursery children.
0:22:21 > 0:22:24And the weights are breaking records too!
0:22:24 > 0:22:26Look at that!
0:22:26 > 0:22:331,261.8.
0:22:33 > 0:22:36CHEERING
0:22:36 > 0:22:40The winners by a long, long way, look at that, 53 potatoes,
0:22:40 > 0:22:43to the nursery group. Come on.
0:22:43 > 0:22:45CHEERING
0:22:45 > 0:22:49- I can't believe it. How do you feel? - Very good.- You feel very good.
0:22:49 > 0:22:52Huge congratulations. Yes!
0:22:52 > 0:22:54Come up for a high five as well.
0:22:54 > 0:22:57Yes! Well done to the nursery group.
0:22:57 > 0:22:59What a great day for St Lawrence's School.
0:22:59 > 0:23:04Up you come, Year 2. Well done. Huge congratulations.
0:23:04 > 0:23:07Oh, unbelievable. Keep on going, there we are.
0:23:07 > 0:23:10Well done. Can we shake hands? There we are. Very good.
0:23:15 > 0:23:18Earlier, we heard how the National Living Wage
0:23:18 > 0:23:20is putting pressure on fruit and vegetable growers,
0:23:20 > 0:23:23with many fearing for their future.
0:23:23 > 0:23:26So, what could be done to help? Here's Tom.
0:23:33 > 0:23:36Before the introduction of the National Living Wage,
0:23:36 > 0:23:40the UK's minimum hourly rate ranked as the seventh-highest in Europe.
0:23:40 > 0:23:44Now it's up to fourth with only France, Luxemburg
0:23:44 > 0:23:47and the Netherlands paying more.
0:23:47 > 0:23:52So, will British consumers, you and me, pay higher prices to fund that?
0:23:56 > 0:24:00We import more fruit and veg from Spain than any other country.
0:24:00 > 0:24:07But Spanish growers pay just over £3 per hour compared to our £7.20.
0:24:07 > 0:24:10That means you can get two Spanish workers for
0:24:10 > 0:24:12the price of one in the UK.
0:24:16 > 0:24:19For Britain's labour-intensive horticultural industry,
0:24:19 > 0:24:23that's a real problem and something Ali Capper knows all about.
0:24:25 > 0:24:29She runs a 200-acre apple and hop farm in Worcestershire
0:24:29 > 0:24:33and is the chair of the NFU's Horticulture and Potatoes Board.
0:24:34 > 0:24:39She and her fellow growers have some tough decisions to make.
0:24:39 > 0:24:43So what, in essence, is your objection to the Living Wage?
0:24:43 > 0:24:45There are a number.
0:24:45 > 0:24:48The first is that we only had nine months' notice.
0:24:48 > 0:24:53The second is the rate of inflation is set to be at 7% for
0:24:53 > 0:24:58the next five years, where we would have been expecting 2.5%.
0:24:58 > 0:25:01We've just not been given a chance to be competitive.
0:25:01 > 0:25:02As I understand it,
0:25:02 > 0:25:04you're not against the idea of the Living Wage in principle,
0:25:04 > 0:25:07but you'd like to see certain tweaks?
0:25:07 > 0:25:09Yes, the principle of the National Living Wage
0:25:09 > 0:25:12is one which all of farming supports.
0:25:12 > 0:25:15The issue is how we afford it.
0:25:15 > 0:25:19And to help them afford it, the NFU say they need some changes.
0:25:20 > 0:25:24We'd like to see a student agricultural worker scheme
0:25:24 > 0:25:27that would allow us to employ students of agriculture
0:25:27 > 0:25:28from around the world.
0:25:28 > 0:25:31It would improve productivity.
0:25:31 > 0:25:35And it would also bring in new ideas into the sector.
0:25:35 > 0:25:40This would also mean younger workers and so reduce the wage bill.
0:25:40 > 0:25:43But without any changes, production costs are set to soar.
0:25:45 > 0:25:49If it's costing more to produce your fruit and veg,
0:25:49 > 0:25:53shouldn't the retailers be paying you more for that product?
0:25:53 > 0:25:54Good question.
0:25:54 > 0:25:57But this is about market competitiveness.
0:25:57 > 0:25:58So the retailers have a choice.
0:25:58 > 0:26:01Should this be about increasing the price to the consumer
0:26:01 > 0:26:04or is it about the margin that comes back from the supermarket,
0:26:04 > 0:26:05back down to farm gate?
0:26:10 > 0:26:13So what choice will the retailers make?
0:26:13 > 0:26:16Will the farmers or the consumers shoulder the expense?
0:26:18 > 0:26:21Andrew Opie is from the British Retail Consortium
0:26:21 > 0:26:23which represents the supermarkets.
0:26:26 > 0:26:28Will you be able to pay the farmers a little bit more
0:26:28 > 0:26:30because their costs are higher?
0:26:30 > 0:26:32I think retailers are probably in the best position
0:26:32 > 0:26:35to understand the pressure on farmers,
0:26:35 > 0:26:38because, of course, we're trying to manage those extra labour costs
0:26:38 > 0:26:39just as much as farmers are.
0:26:39 > 0:26:42Are you going to pay them a little bit more for what they produce?
0:26:42 > 0:26:44I think the problem was, I was going to say,
0:26:44 > 0:26:46was you need to set this within a context of a market
0:26:46 > 0:26:49where we've seen two years of price deflation,
0:26:49 > 0:26:52where price is a really key aspect for consumers.
0:26:52 > 0:26:54Now, retailers, like farmers,
0:26:54 > 0:26:57will do everything they can to cut their own costs,
0:26:57 > 0:26:59increase productivity,
0:26:59 > 0:27:02but trying to pass extra costs on to consumers in this market
0:27:02 > 0:27:04is nigh on impossible.
0:27:04 > 0:27:07If I'm a grower listening to this - I just want to get this straight -
0:27:07 > 0:27:10is there any chance of me going to the supermarkets
0:27:10 > 0:27:12and them entertaining a discussion about paying me more?
0:27:12 > 0:27:14They will look at the costs,
0:27:14 > 0:27:16but what the farmers themselves need to understand,
0:27:16 > 0:27:19just that every retailer needs to understand,
0:27:19 > 0:27:22is the pressure that consumers are putting on price deflation.
0:27:22 > 0:27:27So, yes, retailers know they have to pay a pragmatic price to farmers
0:27:27 > 0:27:30so that they can continue to supply them good quality British produce.
0:27:30 > 0:27:33But it is within the context where costs need to be controlled.
0:27:34 > 0:27:37But just what that pragmatic price should be
0:27:37 > 0:27:40is something the growers and the supermarkets
0:27:40 > 0:27:42are constantly competing over.
0:27:43 > 0:27:48The cost of growing, producing and selling the food has gone up
0:27:48 > 0:27:50because of the cost of labour going up.
0:27:50 > 0:27:54Therefore, customers should pay a little bit more for their food.
0:27:54 > 0:27:55To ignore costs
0:27:55 > 0:27:57and pretend that consumers are simply going to pay more
0:27:57 > 0:27:59is to ignore the strength of the market
0:27:59 > 0:28:01and the direction of the market
0:28:01 > 0:28:03that we've seen in the last five years.
0:28:07 > 0:28:09And he could well be right.
0:28:12 > 0:28:14The attitudes towards British food survey,
0:28:14 > 0:28:16conducted earlier this year,
0:28:16 > 0:28:21shows we're not as supportive of British produce as you might think.
0:28:21 > 0:28:25While 77% say it's important to support British farmers,
0:28:25 > 0:28:29two-thirds of us wouldn't pay more for home-grown produce.
0:28:31 > 0:28:33So if farm gate prices don't go up,
0:28:33 > 0:28:37growers will have to fund the higher wage bill themselves,
0:28:37 > 0:28:40and this, they say, means cutting their costs.
0:28:41 > 0:28:43The widely welcomed Living Wage
0:28:43 > 0:28:47does mean our fruit and veg will cost more to produce,
0:28:47 > 0:28:50but no-one we've spoken to for this programme
0:28:50 > 0:28:54expects the price we pay in the shops to reflect that.
0:28:54 > 0:28:57The result could be fewer jobs
0:28:57 > 0:29:01and familiar crops moving overseas.
0:29:01 > 0:29:03Not such a rosy future.
0:29:04 > 0:29:06We'd love to hear your thoughts.
0:29:06 > 0:29:08Would you pay more for British produce
0:29:08 > 0:29:11or do you spend enough on food already?
0:29:11 > 0:29:14Get in touch via the website or let us know on Twitter.
0:29:21 > 0:29:22Snowdonia.
0:29:22 > 0:29:25Glorious yet unforgiving.
0:29:25 > 0:29:28Today, it's the setting for a battle.
0:29:28 > 0:29:30Should we farm animals for food
0:29:30 > 0:29:33or embrace a vegan lifestyle?
0:29:33 > 0:29:35BELL DINGS
0:29:38 > 0:29:41In the blue corner, heavyweight Gareth Wyn Jones,
0:29:41 > 0:29:44a dedicated and passionate livestock farmer.
0:29:48 > 0:29:52And in the red corner, super middleweight Tim Shieff,
0:29:52 > 0:29:54champion free runner and committed vegan.
0:29:58 > 0:30:02As a teenager, Tim was obsessed with physical activity.
0:30:02 > 0:30:05He became a break-dancer and then a world champion free runner,
0:30:05 > 0:30:09a cross between athlete, stuntman and acrobat.
0:30:09 > 0:30:13That means challenging his body on a daily basis.
0:30:15 > 0:30:20And he does it all on a diet which comes exclusively from plants.
0:30:22 > 0:30:24I've been vegan for three years now.
0:30:24 > 0:30:28I don't eat any products that have come from an animal.
0:30:28 > 0:30:31I could never purposely kill an animal if it was just for food,
0:30:31 > 0:30:33for me, when I realise that you don't need to.
0:30:33 > 0:30:36When I became a vegan, I lost a bit of weight,
0:30:36 > 0:30:39I'm more hydrated, more energy,
0:30:39 > 0:30:42my body just feels cleaner, better skin.
0:30:42 > 0:30:43Overall, there wasn't a thing
0:30:43 > 0:30:46I didn't really feel more positive about when becoming vegan,
0:30:46 > 0:30:48and in doing so, I feel a lot healthier for it.
0:30:48 > 0:30:53Tim's a city boy and hasn't been on a farm since he was a child.
0:30:53 > 0:30:57He admits he knows little about how meat is actually produced.
0:30:57 > 0:30:59Today, that's all going to change.
0:30:59 > 0:31:02He's meeting Gareth on his hill farm,
0:31:02 > 0:31:06where his family's been rearing sheep for more than 350 years.
0:31:06 > 0:31:08I've never met a vegan in the flesh.
0:31:08 > 0:31:13I'm not expecting him to go from here eating lamb dinners.
0:31:13 > 0:31:17But I'm expecting him to have an understanding of what I do,
0:31:17 > 0:31:20what I'm about and why I do it.
0:31:20 > 0:31:23So many people are removed from the source of their food.
0:31:23 > 0:31:25I want to see some lambs.
0:31:25 > 0:31:27I think I'll just be even more shocked
0:31:27 > 0:31:29at the fact that we still kill them for food.
0:31:29 > 0:31:31They're beautiful creatures.
0:31:31 > 0:31:33Will the gloves come off
0:31:33 > 0:31:36as Tim "the vegan" Shieff goes head-to-head
0:31:36 > 0:31:38with Gareth "the farmer" Wyn Jones?
0:31:38 > 0:31:41HE SPEAKS WELSH
0:31:41 > 0:31:42- Yeah, good to meet you.- Yeah?
0:31:42 > 0:31:46Or will they find some common ground? Let battle commence.
0:31:46 > 0:31:48BELL DINGS
0:31:54 > 0:31:57As the bell sounds, Tim's already rolling with the punches.
0:31:57 > 0:32:01Come on. Get them muscles going, lad. Go on. Go on.
0:32:01 > 0:32:04Don't stop now. Go on. You've got to get after it now.
0:32:04 > 0:32:06A cow needs help delivering a calf,
0:32:06 > 0:32:09and Tim's given the job of pulling it into the world.
0:32:11 > 0:32:15That is one heck of a bull calf. Well done, lad.
0:32:15 > 0:32:18- Well done. Seriously.- Nice one.
0:32:18 > 0:32:22- Couldn't ask for a better job. - Oh, what a moment.- Well done.
0:32:22 > 0:32:25A new male calf, which will be raised for beef,
0:32:25 > 0:32:28brings today's argument into sharp focus.
0:32:28 > 0:32:31- This animal will be with us now for about two years.- Yeah?
0:32:31 > 0:32:33- And then we'll sell it.- Yeah.
0:32:33 > 0:32:37- If this was a little girl...- Yeah. - ..we would have kept her.- OK.
0:32:37 > 0:32:40- So if you're born a boy here... - Yeah.- ..lamb or beef,
0:32:40 > 0:32:43your chances of survival are very, very low!
0:32:43 > 0:32:46For me, to see such a beautiful thing happen
0:32:46 > 0:32:49so that we can just eat, when we could eat something else,
0:32:49 > 0:32:51it's hard for me to accept that.
0:32:51 > 0:32:54So, round one turns out to be more gentle sparring
0:32:54 > 0:32:55than a full-on fistfight.
0:32:55 > 0:32:58- That was a good job, mate. - Lovely, man.
0:32:58 > 0:33:00- Thanks for letting me do that with you.- No worries.
0:33:00 > 0:33:01BELL DINGS
0:33:05 > 0:33:08Ding-ding, round two.
0:33:08 > 0:33:10Well, Tim...
0:33:10 > 0:33:15Gareth's is a livestock farm, but he grows all his own vegetables.
0:33:15 > 0:33:18As a vegan, you must have grown tonnes of vegetables.
0:33:18 > 0:33:20I've eaten a lot, I've grown none.
0:33:20 > 0:33:21THEY LAUGH
0:33:21 > 0:33:24So Tim gets a lesson at growing his own.
0:33:24 > 0:33:27You probably have less impact on the planet than me
0:33:27 > 0:33:30in terms of where your produce comes from -
0:33:30 > 0:33:32it's all locally grown.
0:33:32 > 0:33:34I'm buying bananas from Ecuador.
0:33:34 > 0:33:36The environmental thing comes secondary to me.
0:33:36 > 0:33:38But when I see cows being born like that,
0:33:38 > 0:33:41and that's just going to be a five-minute snack to someone down the line...
0:33:41 > 0:33:44They're going to eat a burger and carry on with their day.
0:33:44 > 0:33:46The next day, they've forgotten about what they had yesterday,
0:33:46 > 0:33:48and that's the whole life of an animal.
0:33:48 > 0:33:52I don't like seeing an animal get killed and I don't need to eat a dead animal,
0:33:52 > 0:33:54so I'm going to make a choice that doesn't live that way.
0:33:54 > 0:33:59Maybe we need to re-educate our children about farming,
0:33:59 > 0:34:02food production, growing, seasonality,
0:34:02 > 0:34:05- and bring things back... - For me, this is food production,
0:34:05 > 0:34:07and then the animals, for me, it's not...
0:34:07 > 0:34:10In your circumstance, I'd never tell you to change what you're doing.
0:34:10 > 0:34:13This is your livelihood and you provide for your family
0:34:13 > 0:34:15and you've always done it for years.
0:34:15 > 0:34:16As long as I don't understand it,
0:34:16 > 0:34:21I'm going to try and make a choice just on the safer side of things.
0:34:21 > 0:34:24So are the points level as they bob and weave into round three?
0:34:24 > 0:34:25BELL DINGS
0:34:32 > 0:34:35Sheep have been a prominent feature of this landscape for centuries,
0:34:35 > 0:34:38but in a vegan world, there would be no need for them,
0:34:38 > 0:34:39or any other livestock.
0:34:39 > 0:34:42So, Tim, if we took all the livestock from Great Britain,
0:34:42 > 0:34:44what do you think would happen?
0:34:44 > 0:34:46I think for something's existence
0:34:46 > 0:34:48just to be a purpose of feeding us when it's not a necessity
0:34:48 > 0:34:50isn't important and not something I want to support.
0:34:50 > 0:34:53But I think we can still live in harmony with animals.
0:34:53 > 0:34:56Maybe we could have sheep and just not eat them, not kill them.
0:34:56 > 0:34:59I mean, I know, maybe it's a naive perspective.
0:34:59 > 0:35:02Yeah, no, that's your perspective, and I've got to respect that.
0:35:02 > 0:35:04You cannot call this cruelty.
0:35:04 > 0:35:08I think that I've done the best job that I can.
0:35:08 > 0:35:10- You know, I... - I can see that you do that.
0:35:10 > 0:35:13I think from your perspective and the role that you play,
0:35:13 > 0:35:15I couldn't see anyone doing a better role of what you're doing
0:35:15 > 0:35:17and giving the animals a better life.
0:35:17 > 0:35:20- Do you think if you were born my son...- Yeah!
0:35:20 > 0:35:23..would you be standing here talking as a vegan?
0:35:23 > 0:35:27No, I think I'd be carrying on this way of life. I think I would.
0:35:27 > 0:35:29I really admire it. I respect it.
0:35:29 > 0:35:32- Bring it in, man. - That means a lot to me.
0:35:32 > 0:35:35- Respect, mate. Real respect. - Big love, man. Been a pleasure, man.
0:35:37 > 0:35:40Battle over. Punches have been thrown.
0:35:40 > 0:35:43Do you think they've matched each other pound for pound?
0:35:44 > 0:35:47I helped birth a live animal,
0:35:47 > 0:35:49and at the other end of that, to eat meat, you have to take life,
0:35:49 > 0:35:52and I could never see myself taking life.
0:35:52 > 0:35:55But I can just... I can see where he's coming from
0:35:55 > 0:35:59and how valuable this way of life is to him and his family.
0:35:59 > 0:36:04It's made me think that we need to re-educate a lot of people
0:36:04 > 0:36:07because they have no idea of food production and farming,
0:36:07 > 0:36:09and I think we need to reconnect with them.
0:36:12 > 0:36:14Is there a clear winner?
0:36:14 > 0:36:18Lessons have been learnt and respect given on both sides of the argument.
0:36:29 > 0:36:32Now, vegetables, fruit, cereals and salad crops
0:36:32 > 0:36:34all have one thing in common.
0:36:34 > 0:36:35They need space to grow,
0:36:35 > 0:36:38and there's only so much fertile land available.
0:36:38 > 0:36:40Or is there?
0:36:40 > 0:36:42If we think a bit more creatively,
0:36:42 > 0:36:44could the answer literally be beneath our feet?
0:36:44 > 0:36:46Adam's been finding out.
0:36:49 > 0:36:53On this farm, we grow about 1,000 acres of arable crops.
0:36:53 > 0:36:56We've got wheat, barley, and then this, oil-seed rape.
0:36:56 > 0:36:59As you're driving around the countryside,
0:36:59 > 0:37:01you'll notice fields of it coming into flower
0:37:01 > 0:37:03with great blankets of yellow.
0:37:05 > 0:37:08All of this crop will go into making rapeseed oil.
0:37:11 > 0:37:13And lots of people wouldn't realise it,
0:37:13 > 0:37:16but they're eating it in all sorts of different products.
0:37:16 > 0:37:18It's used in catering and cooking,
0:37:18 > 0:37:20in margarines, in oils, in dressings.
0:37:20 > 0:37:23It's even used in fuel.
0:37:23 > 0:37:25Really useful stuff.
0:37:25 > 0:37:26Come on, Boo.
0:37:33 > 0:37:36Since I left college and started farming all those years ago,
0:37:36 > 0:37:39things have changed quite dramatically in farming,
0:37:39 > 0:37:43particularly with regard to the increased amount of food we produce
0:37:43 > 0:37:45from the same amount of land.
0:37:45 > 0:37:47And that's partly thanks to our scientists
0:37:47 > 0:37:50who have helped increase the yields of our crops,
0:37:50 > 0:37:53but also down to the accuracy and technology
0:37:53 > 0:37:55in modern farming techniques.
0:37:55 > 0:37:57But even still today,
0:37:57 > 0:38:00we're being asked to turn on a tap for food production
0:38:00 > 0:38:02to feed a growing world population.
0:38:02 > 0:38:05So how on earth are we going to do it?
0:38:12 > 0:38:15Maybe one of the answers lies here in the heart of the city.
0:38:17 > 0:38:19I've come to Clapham in London,
0:38:19 > 0:38:22the last place you'd expect to find fresh local produce.
0:38:24 > 0:38:27Check this out. You don't get much fresher than this.
0:38:27 > 0:38:30And believe it or not, it was grown right beneath where I'm standing.
0:38:30 > 0:38:3212 storeys down is an urban farm,
0:38:32 > 0:38:35and to find out more, I'm going under the streets of London.
0:39:01 > 0:39:04This place is just extraordinary.
0:39:04 > 0:39:05It's actually a bit spooky.
0:39:05 > 0:39:07It's this huge underground tunnel.
0:39:07 > 0:39:10It's not what I was expecting at all.
0:39:10 > 0:39:12And there doesn't seem to be a farm in sight.
0:39:14 > 0:39:16To discover what on earth is going on down here,
0:39:16 > 0:39:20I'm meeting with West Country man Steven Dring.
0:39:20 > 0:39:21If I can find him.
0:39:21 > 0:39:24- Here's someone now. Is that you, Steven?- It is indeed, yes.
0:39:24 > 0:39:27- Hi!- Hi there. - Good to meet you.- How are you?
0:39:27 > 0:39:29What an extraordinary place. What is it?
0:39:29 > 0:39:31This used to be a World War II air-raid shelter.
0:39:31 > 0:39:33All the way throughout this tunnel,
0:39:33 > 0:39:36there would have been bunk beds, medical centres,
0:39:36 > 0:39:37sort of dining areas
0:39:37 > 0:39:40to feed 8,000 Londoners hiding down here during the war.
0:39:40 > 0:39:43So while it was being flattened upstairs by bombs,
0:39:43 > 0:39:45- they were safe down here? - Absolutely.
0:39:45 > 0:39:46AIR-RAID SIREN WAILS
0:39:46 > 0:39:49- RUMBLING - And what's that noise?
0:39:49 > 0:39:52That would be the Northern line about four storeys above us.
0:39:55 > 0:39:57How far down are we, then?
0:39:57 > 0:40:01So, about 120 feet. Sort of 30, 40 metres in places, yeah.
0:40:01 > 0:40:04- It's a bit weird, isn't it?- It's totally different to a normal farm.
0:40:04 > 0:40:07- And you decided to farm down here? - Yeah.
0:40:07 > 0:40:09- Why did you do that? - A lot of reasons.
0:40:09 > 0:40:12This is effectively our glasshouse, our polytunnel that's already here.
0:40:12 > 0:40:16It's about reusing spaces that have become redundant
0:40:16 > 0:40:19and then bringing the growing closer to the consumer.
0:40:19 > 0:40:21- Shall we go and take a look? - Absolutely, let's go.
0:40:37 > 0:40:40- My word, Steven. This is just incredible.- Yeah.
0:40:40 > 0:40:42So, what's going on in here, then?
0:40:42 > 0:40:45So we're just using hydroponics and LEDs
0:40:45 > 0:40:47and traditional agricultural equipment
0:40:47 > 0:40:49just to produce leafy greens and salads and herbs.
0:40:53 > 0:40:57These plants are being selected because they're quick-growing
0:40:57 > 0:40:58and can be harvested within days.
0:41:01 > 0:41:03You've got a whole range of plants here.
0:41:03 > 0:41:05- Lots of different colours. - Absolutely.
0:41:05 > 0:41:08We've got some really dark burgundy in the red basil over here.
0:41:08 > 0:41:12Then we've got some salad rocket, beautiful green salad rocket.
0:41:12 > 0:41:13We're growing about 20 products.
0:41:13 > 0:41:16We've got some coriander, pea shoots, parsley, celery.
0:41:16 > 0:41:19- So, yeah, a full range of products. - Incredible.
0:41:24 > 0:41:28With an ever increasing population and a limited amount of land,
0:41:28 > 0:41:31could this be a potential solution for growing crops?
0:41:35 > 0:41:37Horticultural director Chris Nelson
0:41:37 > 0:41:39has the challenge of making this system work.
0:41:41 > 0:41:44Hi, Chris. Steven tells me you're the expert
0:41:44 > 0:41:46when it comes to growing this kind of stuff.
0:41:46 > 0:41:49Yes, I've had a lifetime of growing crops,
0:41:49 > 0:41:52but not necessarily in a tunnel 33 metres underground.
0:41:52 > 0:41:55And you're growing 20 different varieties.
0:41:55 > 0:41:56- That must be a challenge.- It is.
0:41:56 > 0:41:58There's a certain amount of logistics
0:41:58 > 0:42:00that you have to work out -
0:42:00 > 0:42:05when to sow, when to put in to dark and when to bring in the lights.
0:42:05 > 0:42:07They range, so what we're looking at here
0:42:07 > 0:42:09only takes three days under the lights,
0:42:09 > 0:42:13but something like that one over there is 15 days under lights.
0:42:15 > 0:42:17The clever thing about using LED lighting
0:42:17 > 0:42:20is that the colour range of lights can be altered
0:42:20 > 0:42:23not only to optimise plant growth, but flavour, too.
0:42:25 > 0:42:30I looked at different crops being grown in a research situation,
0:42:30 > 0:42:33and they were amazing, but they had no flavour.
0:42:33 > 0:42:35They were just, like, green.
0:42:35 > 0:42:39And then I picked another one under a different combination
0:42:39 > 0:42:40and it blew my head off.
0:42:40 > 0:42:42It was so strong.
0:42:42 > 0:42:45And I know that this arrangement
0:42:45 > 0:42:48- is just about perfect for what we're doing here.- Yeah.
0:42:48 > 0:42:52But if I want to change my crops and grow root veg,
0:42:52 > 0:42:55I shall need a different lighting arrangement.
0:42:56 > 0:42:59- And hydroponics, so grown in water.- Yeah.
0:42:59 > 0:43:01It all comes from downstairs,
0:43:01 > 0:43:05so underneath here is a range of tanks, pumps and feed tanks
0:43:05 > 0:43:08that comes in through there and it floods up
0:43:08 > 0:43:09and it comes under there.
0:43:09 > 0:43:14- Yeah.- And you can see here - just an amazing root system.
0:43:16 > 0:43:19- This one over here, if we just move down a little bit...- Yeah.
0:43:19 > 0:43:21Fennel. So...
0:43:21 > 0:43:23Try this.
0:43:23 > 0:43:26Got a bit of a punch to it.
0:43:26 > 0:43:28- It's quite intense, isn't it? - Yeah.- It's a strong flavour.- Yeah.
0:43:28 > 0:43:31- It's just what the chefs are looking for.- So intense.
0:43:31 > 0:43:33This intense flavour, it's architectural,
0:43:33 > 0:43:35- it looks beautiful on the plate.- Mm.
0:43:38 > 0:43:40Chris shows me where it all starts.
0:43:40 > 0:43:43The seeds are sown onto a kind of special carpet.
0:43:47 > 0:43:50So here we are in the dark propagation area.
0:43:50 > 0:43:52Just turn on some lights for you.
0:43:52 > 0:43:54They're then transferred to a darkroom
0:43:54 > 0:43:57to replicate conditions under the soil.
0:43:58 > 0:44:01This all looks great, Chris, but as a grower,
0:44:01 > 0:44:04wouldn't you prefer to be in a greenhouse up on top?
0:44:04 > 0:44:06No, not necessarily.
0:44:06 > 0:44:09I mean, problems in greenhouses and glasshouses
0:44:09 > 0:44:11is pests and disease.
0:44:11 > 0:44:12Down here, I don't have any of that.
0:44:12 > 0:44:14Insects don't know this is down here
0:44:14 > 0:44:18- and I don't have mildew or botrytis problems.- Wonderful.
0:44:18 > 0:44:21- So, from here, it goes into the LED lights to get it sprouting?- Yeah.
0:44:21 > 0:44:23And from there, it goes to harvesting,
0:44:23 > 0:44:25which you haven't seen yet.
0:44:25 > 0:44:28- Shall we go and take a look at that? - Go and have a look.- Perfect.
0:44:30 > 0:44:33Here we are - we're coming up to where we do the harvesting,
0:44:33 > 0:44:35which is a really simple process.
0:44:35 > 0:44:37We use a very, very sharp knife,
0:44:37 > 0:44:41which Daniel here is cutting through the product,
0:44:41 > 0:44:42and just as simple as that.
0:44:42 > 0:44:45- How old is this plant, then? - It's about ten days old.
0:44:45 > 0:44:48You can see here it's quite seed thick.
0:44:48 > 0:44:50- And what is it? - That's garlic chives.
0:44:50 > 0:44:51- You can smell it.- Yeah.
0:44:53 > 0:44:57- Mm! Really strong flavour.- It is, isn't it?- Quite a kick to it.- Yeah!
0:45:01 > 0:45:04So all that's left is to pack them into containers
0:45:04 > 0:45:06and take them up to the world above.
0:45:06 > 0:45:08It's bright sunshine out here!
0:45:08 > 0:45:10Yeah, a little bit brighter than downstairs, yeah.
0:45:12 > 0:45:14Thank you. Cheers.
0:45:14 > 0:45:16Do you think this is the future?
0:45:16 > 0:45:20I think reusing spaces and utilising spaces like we've got downstairs,
0:45:20 > 0:45:22and expanding that area that we've got to grow,
0:45:22 > 0:45:24for a growing population,
0:45:24 > 0:45:26I think this is always going to be complementary to farming.
0:45:26 > 0:45:29- It's been fascinating to meet you. Good luck.- Thank you.- All the best.
0:45:43 > 0:45:46The unmistakable landscapes and vistas
0:45:46 > 0:45:48of our great British countryside.
0:45:50 > 0:45:52Farming gives them character,
0:45:52 > 0:45:56with rows of crops creating angles and splashes of colour.
0:45:57 > 0:46:01These striking scenes have provided inspiration
0:46:01 > 0:46:03for painters and photographers for centuries.
0:46:05 > 0:46:08But one landscape photographer, Carl Warner,
0:46:08 > 0:46:10is bringing the produce from the fields
0:46:10 > 0:46:12literally right into his work.
0:46:12 > 0:46:14And I've been told to meet him
0:46:14 > 0:46:18out here in the middle of the beautiful Kent countryside,
0:46:18 > 0:46:20and to bring along two things with me -
0:46:20 > 0:46:24a bag of vegetables and a picture that Matt has sent me on my phone.
0:46:26 > 0:46:28CAMERA SHUTTER CLICKS
0:46:30 > 0:46:33- Hello!- Good morning. - How's it going?- It's going well.
0:46:33 > 0:46:36- I've got your shopping here. - Ah, terrific.
0:46:36 > 0:46:39- A bag of veggies, you said.- Yes. - What's that for?
0:46:39 > 0:46:41Well, what I do is, I'm a photographer and an artist,
0:46:41 > 0:46:44and I actually make landscapes out of food.
0:46:45 > 0:46:48- Here we go. Here's some of my work. - Oh, my goodness!
0:46:48 > 0:46:52This is very similar to what we're standing on, but it's a bridge made out of cucumber.
0:46:52 > 0:46:54It's really detailed. That's not what I expected.
0:46:54 > 0:46:56I expected it to be kind of cartoonish,
0:46:56 > 0:46:59but it looks very much like landscape painting.
0:46:59 > 0:47:00Well, it's real food,
0:47:00 > 0:47:04but also, I'm kind of using the light and the composition
0:47:04 > 0:47:07in the same way that painters or landscape painters used to do.
0:47:07 > 0:47:09So it's a very classical look to the image.
0:47:09 > 0:47:12But it's nice that it fools the viewer into thinking
0:47:12 > 0:47:14that it's perhaps a real place, and then they double-take
0:47:14 > 0:47:16to realise, actually, it's all made out of food.
0:47:16 > 0:47:20- Is this a bit of kale down here? - Yes.- That's fantastic!
0:47:20 > 0:47:23And then the cucumber trees and all the herbs for the leaves.
0:47:23 > 0:47:25That really is so impressive.
0:47:25 > 0:47:28- Now, I've got this photo that I've been asked to bring.- OK.
0:47:28 > 0:47:30- Taken by Matt Baker.- OK.
0:47:30 > 0:47:32What do you think the chances are of using some of these vegetables
0:47:32 > 0:47:34and having a go at recreating that?
0:47:34 > 0:47:37- Yes, I think we can do something with that.- That sounds like fun.
0:47:42 > 0:47:44There's no shortage of inspiration here.
0:47:44 > 0:47:47- No, it's absolutely gorgeous, isn't it?- Yeah.
0:47:50 > 0:47:53- This is the studio in which I work. - It's a lovely space.- Thank you.
0:47:53 > 0:47:56Oh, this mushroom picture's amazing.
0:47:56 > 0:47:58This is one of the very first ones I ever did.
0:47:58 > 0:48:00I was out one day in a food market
0:48:00 > 0:48:02and I saw these amazing portobello mushrooms,
0:48:02 > 0:48:05and I picked one up and thought, from a low angle,
0:48:05 > 0:48:07this mushroom could look huge
0:48:07 > 0:48:09like it was in some sort of alien landscape.
0:48:09 > 0:48:11- Yeah, it's very sci-fi.- Yeah.
0:48:11 > 0:48:13I'll show you one here which is a broccoli forest.
0:48:13 > 0:48:15All kids know that broccolis look like trees.
0:48:15 > 0:48:18- It's the only way to get them to eat it.- Yes, exactly.
0:48:18 > 0:48:20So, as you can see from this one,
0:48:20 > 0:48:22we've got cauliflower clouds, we've got bread mountains,
0:48:22 > 0:48:25and then we've got a little pathway made of turmeric,
0:48:25 > 0:48:28and then the little ladder's made out of vanilla pods.
0:48:28 > 0:48:31- So everything's edible. - Everything's edible.
0:48:31 > 0:48:33What do you use these images for?
0:48:33 > 0:48:35I've been working in advertising,
0:48:35 > 0:48:38so it's used for sort of selling food products and things like that.
0:48:38 > 0:48:41But as the work's grown, I do a lot of work for sort of food education,
0:48:41 > 0:48:45so help educate children about eating more healthy food.
0:48:48 > 0:48:50Carl's work is extraordinary.
0:48:50 > 0:48:54I can't wait to see how we're going to recreate Matt's lighthouse scene
0:48:54 > 0:48:57with the random bag of vegetables that I've brought along.
0:48:57 > 0:48:59- Right.- So how do you begin?
0:48:59 > 0:49:02Let's see what we've got in the bag first.
0:49:02 > 0:49:04Jersey Royals. This time of year, fantastic.
0:49:04 > 0:49:07I think for this lighthouse scene, they'll be great for the rocks.
0:49:07 > 0:49:10- Seasonal and geographically correct. - Absolutely.
0:49:10 > 0:49:13This has got to be your lighthouse, hasn't it - parsnip?
0:49:13 > 0:49:16And asparagus. It's a great time of year for asparagus.
0:49:16 > 0:49:19Maybe we can make some sort of fishing boat with the courgette.
0:49:19 > 0:49:22- There's no shortage of tatties.- No. - Which is why that bag was so heavy.
0:49:22 > 0:49:25- Let's put them all out on the table. - Let's get the rocks going.
0:49:30 > 0:49:34And now we're going to take more potatoes and just build up...
0:49:34 > 0:49:36- Build up the rocky outcrops. - ..the rocky outcrops.
0:49:36 > 0:49:37# Ohh! #
0:49:43 > 0:49:45The next bit that will go in
0:49:45 > 0:49:47needs to be the glass area where the lantern goes.
0:49:47 > 0:49:49- Yeah.- So I think we'll do that out of the leek.
0:49:53 > 0:49:54Want to put that on top?
0:49:55 > 0:49:58How about that?
0:49:58 > 0:50:01So, here we've got our asparagus fishing boat.
0:50:01 > 0:50:03That is absolutely brilliant.
0:50:03 > 0:50:05- What an imagination you've got. - Thank you.
0:50:05 > 0:50:08- So, courgette is the hull.- Yeah.
0:50:08 > 0:50:10We've put some mangetout on the cabin.
0:50:10 > 0:50:13And I've got some asparagus for the mast.
0:50:13 > 0:50:17- Some fine green beans in here. - Yeah.- Some cheeky olives.
0:50:17 > 0:50:20There must be times when you think this isn't work, this is just fun.
0:50:20 > 0:50:22It's fun but, shh, don't tell anybody!
0:50:26 > 0:50:27That is fantastic.
0:50:27 > 0:50:31It makes you feel incredibly tiny and immersed in this world.
0:50:36 > 0:50:39Well, the weather is glorious in this vegetable world,
0:50:39 > 0:50:40but what will it be like
0:50:40 > 0:50:43for the rest of us in the real world this week?
0:50:43 > 0:50:46Time to find out with the Countryfile forecast.
0:52:09 > 0:52:11We've been looking at all things veggie.
0:52:11 > 0:52:15Whether you're eating them... growing them...
0:52:15 > 0:52:18Look at the texture on that. You can't get better.
0:52:18 > 0:52:21- ..or creating art from them... - That is fantastic.
0:52:21 > 0:52:24..vegetables are a huge part of our lives.
0:52:31 > 0:52:35Back on Jersey, the early potato harvest is still in full swing.
0:52:35 > 0:52:37Away from the steep slopes,
0:52:37 > 0:52:40Christine and Didier Hellio use a mechanical harvester
0:52:40 > 0:52:42to gather their precious crop.
0:52:45 > 0:52:48So, what's the plan here, then, Christine?
0:52:48 > 0:52:51- The potatoes are coming up on the harvester.- Yeah.
0:52:51 > 0:52:54If you see anything that's green or a stone,
0:52:54 > 0:52:56you've got to take it out and put it down the chute.
0:52:56 > 0:52:58Timing is of the essence
0:52:58 > 0:53:00as the Jersey Royal season is only 12 weeks long,
0:53:00 > 0:53:02and they must get everything to market
0:53:02 > 0:53:06before it's swamped by other growers from the mainland.
0:53:06 > 0:53:09These potatoes have been out of the ground for literally minutes.
0:53:09 > 0:53:13Already, they've been lifted off here, put onto that trailer,
0:53:13 > 0:53:15and they'll be off to the processing plant.
0:53:15 > 0:53:18- So, Christine, I will say goodbye. Thank you so much.- Bye-bye.
0:53:18 > 0:53:20- Really nice to see you. - Thank you for coming.
0:53:20 > 0:53:22- Cheers, Didier. - Thanks for your help.
0:53:22 > 0:53:25I'm off to follow your potatoes and see the next stage. See you later.
0:53:32 > 0:53:36This is Jersey's state-of-the-art potato processing plant.
0:53:36 > 0:53:39So you've got Jersey Royals from all over the island,
0:53:39 > 0:53:42they come in here, they've been graded for size,
0:53:42 > 0:53:44and then, well, then they can crack on.
0:53:51 > 0:53:54Tim Ward is in charge of the site.
0:53:55 > 0:53:57It's absolutely unbelievable...
0:53:57 > 0:54:00- The potatoes have been gently placed onto the line.- Yeah.
0:54:00 > 0:54:02And now it's being introduced into the washing process
0:54:02 > 0:54:05before we then take it through the hydro-cooler.
0:54:05 > 0:54:08In the middle of May, we can have potatoes coming in from the field
0:54:08 > 0:54:1022, 23 degrees.
0:54:10 > 0:54:13The clock is ticking from the moment they come out of the ground.
0:54:13 > 0:54:15- Right.- So what we're trying to do is cool it down,
0:54:15 > 0:54:18keep them fresh, keep them bright for longer, really.
0:54:18 > 0:54:22All the water used in this process is actually harvested off the roof.
0:54:22 > 0:54:25- Is it?- You can actually use the water seven times
0:54:25 > 0:54:27before it loses its aeration.
0:54:27 > 0:54:29And then after we've finished with it,
0:54:29 > 0:54:31we'll put it back down main streams.
0:54:31 > 0:54:33That is an incredible process in itself
0:54:33 > 0:54:36- when you think it's just come from the roof.- Yeah, exactly that.
0:54:36 > 0:54:39- How many potatoes go through here? - On a big week,
0:54:39 > 0:54:44- we can have 1,500 tonnes of potatoes going through this plant.- Right.
0:54:44 > 0:54:46On the peak days, which tend to be
0:54:46 > 0:54:48towards the third, fourth week in May,
0:54:48 > 0:54:50we can be doing as much as 1,000 tonnes a day
0:54:50 > 0:54:52going out of the island.
0:54:54 > 0:54:57Once they're washed and cooled, they're packed and labelled
0:54:57 > 0:55:01so that every potato can be traced back to the grower.
0:55:01 > 0:55:04Every pack that's produced has a time that it's produced at,
0:55:04 > 0:55:06plus the line that it's been produced on.
0:55:11 > 0:55:14The potatoes have to reach the consumer as fresh as possible.
0:55:14 > 0:55:17That means getting them to the mainland fast.
0:55:18 > 0:55:22And there you have it - this lorry is now off to the ferry.
0:55:22 > 0:55:24And the fact is,
0:55:24 > 0:55:28some of you will be eating those potatoes this time tomorrow.
0:55:28 > 0:55:32Do you know, it has been wonderful and quite unbelievable
0:55:32 > 0:55:34to witness the process of those potatoes
0:55:34 > 0:55:37going from the Jersey soil to your dinner plate.
0:55:46 > 0:55:49Well, that's all we've got time for from Jersey.
0:55:49 > 0:55:50Next week, we'll be in Snowdonia,
0:55:50 > 0:55:53where John will be on the hunt for a magnificent bird of prey,
0:55:53 > 0:55:55and surf's up for Anita.
0:55:55 > 0:55:58But before we go, we have to take one more look
0:55:58 > 0:56:01at Ellie's photo masterpiece inspired by this place.
0:56:05 > 0:56:07FOGHORN TOOTS
0:56:09 > 0:56:11FOGHORN TOOTS
0:56:13 > 0:56:14FOGHORN TOOTS