:00:24. > :00:27.Hello, and a very warm welcome to the first in a brand new series of
:00:27. > :00:30.Landward celebrating the great Scottish countryside. We'll be with
:00:30. > :00:34.you every Friday night between now and Christmas exploring all four
:00:34. > :00:40.points of the compass. In a moment, Euan will be trying his hand at
:00:40. > :00:45.chainsaw art but first, here's what else is coming up on the programme.
:00:45. > :00:48.The new test to save the reputation of Scotch beef. It's a chemical
:00:48. > :00:51.test. It's looking at the different compounds within the meat. These
:00:51. > :00:57.vary depending on where the animal is farmed, particularly the last
:00:57. > :01:00.parts of its life. We go training with Scotland's elite gun dogs.
:01:00. > :01:06.Judges will be looking for a dog that hunts the ground with verve
:01:06. > :01:10.and vitality, systematically. A sharp dog, keen and alert. And we
:01:10. > :01:12.begin a mini-series snorkelling around Scotland. Once you're
:01:13. > :01:22.comfortable swimming on the surface, you can start diving underneath the
:01:23. > :01:25.
:01:26. > :01:28.Last month, competitors from around the world gathered in Carrbridge to
:01:28. > :01:38.demonstrate their artistic skills with, wait for it, chainsaws. Euan
:01:38. > :01:44.
:01:44. > :01:46.went along to see if he could carve Every year, 24 of the world's best
:01:46. > :01:51.chainsaw carvers descend on the sleepy Highland village of
:01:51. > :01:55.Carrbridge to take part in the Scottish chainsaw championships.
:01:55. > :02:05.These guys have got just four hours to create a unique work of art
:02:05. > :02:14.
:02:14. > :02:18.How difficult is it to use a chainsaw for carving? Well, you
:02:18. > :02:28.have to get well used to using a chainsaw before you can attempt to
:02:28. > :02:29.
:02:29. > :02:33.carve. A conventional chainsaw is It does look quite scary. It can be.
:02:33. > :02:36.If you get it wrong and you cut yourself, you bleed to death very
:02:36. > :02:39.quickly. We have to wear the proper protection to prevent that from
:02:39. > :02:42.happening as far as we possibly can. Ideally, we have to be trained in
:02:42. > :02:52.using a chainsaw properly. Safe starting, safe handling, before you
:02:52. > :02:55.This year's event has attracted artists from Germany, America,
:02:55. > :03:05.Russia and the Netherlands who are all here to defeat the reigning
:03:05. > :03:08.
:03:08. > :03:12.champion - local boy, Iain Chalmers. How's it going? Progress has been
:03:12. > :03:15.made. It's starting to emerge, isn't it? Aye. Highland cow up at
:03:15. > :03:20.the top, a wee Westie at the bottom. Salmon in between, a little
:03:20. > :03:30.squirrel. Have you had a chance to look at the opposition yet? No. I'm
:03:30. > :03:33.
:03:33. > :03:37.We are now halfway through the carve and it's incredibly noisy,
:03:37. > :03:45.but all kinds of things are emerging from these lumps of wood.
:03:45. > :03:50.There's naked women, there's monks, there are three bears. Have a look
:03:50. > :03:53.at this, it's just incredible. incredible how quick that first two
:03:53. > :03:59.hours goes. I think I've got the rough shape there, starting to get
:03:59. > :04:09.the feathers, so it's just more detail. Maybe do a little deer here.
:04:09. > :04:10.
:04:10. > :04:14.If I haven't got time, ditch that. This competition is different. You
:04:14. > :04:17.definitely see a lot more come to life in a very short period of time
:04:17. > :04:20.because everybody's really put to the test. You've got really big
:04:20. > :04:24.logs. Normally, if somebody came by and wanted me to carve something
:04:24. > :04:34.this big, give me two weeks. I have to carve this in four hours.
:04:34. > :04:37.
:04:37. > :04:41.The main event is a four-hour carve but while the judges deliberate,
:04:41. > :04:48.the competitors take part in a 30 minute quick carve. I've been
:04:48. > :04:51.invited to join in. Where do we start, what do I need
:04:51. > :04:56.to know? Well, it's handy if you've got some sort of notion of 3D
:04:56. > :05:00.shapes. This is where a lot of carvers fall down. We normally
:05:00. > :05:05.start off carvers with a mushroom. I'm not doing a mushroom. What did
:05:05. > :05:08.you have in mind? We are going to be creative. I'm going to go for -
:05:08. > :05:13.you'll think I can't do this but I know I can. A very small serpent
:05:13. > :05:16.coming out of an egg. If you have that in your mind, it would be very
:05:16. > :05:26.interesting to see what sequence of cuts, what secret sequence of cuts
:05:26. > :05:28.
:05:28. > :05:38.you can come up with to achieve A wee word of warning, don't do
:05:38. > :05:51.
:05:51. > :05:55.this at home unless you've had some OK, so it's something only a
:05:55. > :05:57.chainsaw carver could love but I think it's lovely. Not as lovely as
:05:58. > :06:03.this totem pole, which won Iain Chalmers his second championship in
:06:03. > :06:07.a row. Iain, done it again. It's an
:06:07. > :06:12.impressive piece of work. There is about 10 that could have won it in
:06:13. > :06:19.my opinion. Mine! I didn't see yours. Go and look at it and weep.
:06:19. > :06:25.Well done. Thank you. Throughout the year, adventurer and writer
:06:25. > :06:28.Andy Torbet has been snorkelling his way around the UK. We wanted to
:06:28. > :06:32.know what the attraction is so asked him to take us on three
:06:32. > :06:42.Scottish dives to find out what you can see with just a snorkel and a
:06:42. > :06:46.
:06:46. > :06:50.mask. Hi, I'm Andy Torbet. In this series,
:06:50. > :06:54.I'm going to show you just how easy it is to explore the magnificent
:06:54. > :07:00.and diverse waters around Scotland. Today, I'm at St Abbs, regarded as
:07:00. > :07:04.one of the best places to dive in the UK. Snorkelling is incredibly
:07:04. > :07:07.simple and all you need is a few basic bits of kit. To start with, a
:07:07. > :07:13.wet suit to keep you warm. Not essential but obviously jumping in
:07:13. > :07:18.the North Sea in your birthsuit is a bold move, to say the very least.
:07:18. > :07:21.Then, a mask so you can see where you're going. A snorkel to breathe
:07:21. > :07:26.on the surface. A set of fins to propel you through the water more
:07:26. > :07:36.easily. A weight belt, so if you want to leave the surface and dive
:07:36. > :07:42.
:07:42. > :07:45.down, it makes it much easier. The The first time you put your face in
:07:45. > :07:51.the water, it feels a bit unnatural. Just try and relax and you'll soon
:07:51. > :08:01.get used to it. The visibility is about five metres today so there's
:08:01. > :08:03.
:08:03. > :08:09.Now, once you're comfortable swimming on the surface, you can
:08:09. > :08:16.start diving underneath the water. To do that, you simply bend at the
:08:16. > :08:20.waist, kick your feet into the air and just descend down. You'll soon
:08:20. > :08:30.feel the pressure build up in your ears. Just pinch your nose, blow
:08:30. > :08:32.
:08:32. > :08:42.very gently and you'll feel them clear. You might not be able to
:08:42. > :08:45.
:08:45. > :08:48.hold your breath for very long at The water here at St Abbs is
:08:49. > :08:54.unusually clear, and divers come from all over the UK and Europe to
:08:54. > :09:03.enjoy the spectacular wildlife habitat. The most obvious feature
:09:03. > :09:13.is this thick band of greeny brown forest. Kelp are the trees of the
:09:13. > :09:14.
:09:14. > :09:24.reef which hide and protect many species of fish. If you look inside
:09:24. > :09:26.
:09:26. > :09:28.the nooks and crannies, you might just find the lobsters and crabs.
:09:28. > :09:36.Snorkelling is a simple and fantastic way to access a
:09:36. > :09:40.completely different world. Well, that's it for St Abbs. Next week,
:09:40. > :09:43.I'm travelling to look at something different. The wreck of the Port
:09:43. > :09:53.Napier, a ship that sank in the Second World War, just off the Isle
:09:53. > :09:55.Still to come, I'll find out about the re-emergence of woodland
:09:55. > :09:58.hutting. We're not looking at highly technical construction
:09:58. > :10:02.skills. We're trying to make it simple. Anything beyond simple
:10:02. > :10:06.isn't appropriate for a hut. And we meet the elite gun dogs preparing
:10:06. > :10:09.to represent their country. would be a great privilege to have
:10:09. > :10:19.the top dog, either a spaniel a retriever, but we would really
:10:19. > :10:22.
:10:22. > :10:24.Scotland's meat industry is fighting back against food
:10:24. > :10:27.fraudsters. A new test has been developed which will help prove
:10:27. > :10:34.whether meat claiming to be Scotch has actually been produced in this
:10:34. > :10:42.country. Scotch beef, lamb and pork have an
:10:42. > :10:49.enviable reputation for quality. But how confident can we be that
:10:49. > :10:52.the label on the packet matches the origin of the meat inside? Peter
:10:52. > :10:59.Midgley is head of enforcement at the Food Standards Agency in
:10:59. > :11:02.Scotland, which is leading the fight against food fraud. Food
:11:02. > :11:06.fraud has been around for a long time and so have those who have
:11:06. > :11:08.been detecting it and controlling it. What it is is one person trying
:11:08. > :11:16.to profit by misdescribing or adulterating a food and selling it
:11:16. > :11:19.knowingly to a customer. confident should consumers be that
:11:19. > :11:23.when they see Scotch beef, either on a label on a menu, it is
:11:24. > :11:29.actually Scotch beef? We gather intelligence from the industry and
:11:29. > :11:34.members of the public who give us information. Consumers should be
:11:34. > :11:37.confident because of the controls that exist. Can you give me an
:11:37. > :11:43.example of food fraud? One that is current has been the substitution
:11:43. > :11:51.of beef or lamb. The meat itself is disguised in curry sauces and in
:11:51. > :11:54.other ways that would deceive the consumer. The primary means of
:11:54. > :11:57.tracing the origins of meat comes in the form of a paper trail which
:11:57. > :12:02.follows every animal from the farm through the abattoir on to the
:12:02. > :12:04.retailer. Now, technology has been put to work in the food service
:12:04. > :12:11.sector which will give restaurant owners and customers more
:12:11. > :12:13.confidence in the origins of the meat on the menu. Scotland's meat
:12:13. > :12:16.promotion body, Quality Meat Scotland, has collaborated with
:12:16. > :12:22.other agencies to come up with a scientific test which can establish
:12:22. > :12:30.whether meat was produced in Scotland or not. It's isotope
:12:30. > :12:33.traceability and it's a chemical test. It's looking at the different
:12:33. > :12:36.compounds within the meat and these vary depending on where the animal
:12:37. > :12:40.is farmed, particularly in the last parts of its life. It's things like
:12:40. > :12:46.how far from the sea it is, the geology of the soil that it's been
:12:46. > :12:50.on, of the water it's been drinking. We end up with a very unique
:12:50. > :12:53.footprint for the location of each farm that the animals have been on.
:12:53. > :12:58.Why, from your point of view, is it important to be doing something
:12:58. > :13:00.like this? The industry invested a huge amount of money, time and
:13:00. > :13:05.effort over centuries in building Scottish beef into the world-
:13:05. > :13:08.leading brand that it is. That comes at a premium. We don't want
:13:08. > :13:13.to see that undermined by imports from wherever they are coming in
:13:13. > :13:16.and passing themselves off as Scotch beef. Restaurants and food
:13:16. > :13:19.service outlets are probably at a higher risk than retail outlets
:13:19. > :13:24.because at least retail outlets have to have the paperwork visible
:13:24. > :13:29.to you. In a restaurant, you're just taking what it says on the
:13:29. > :13:33.menu. What we're looking to end up with
:13:33. > :13:36.is about 40 grams of sample, but we need to make sure that it is as
:13:36. > :13:40.clean and uncontaminated as possible. We are looking to get it
:13:40. > :13:46.out of the centre of the piece of meat. What actually happens to the
:13:46. > :13:49.meat once you bag it? Once it is into the bag, we will get this in
:13:50. > :13:52.the freezer first of all. Bundle up a load and get it off to the
:13:52. > :13:55.laboratory. If you were to find somebody who was selling Scotch
:13:56. > :13:59.beef that was not actually Scotch beef, what is the process? The next
:13:59. > :14:04.stage of that, we would speak to the Food Standards Agency and the
:14:04. > :14:08.food fraud team. With many things, it's a case of trying to work out
:14:08. > :14:11.whether it is cock-up or conspiracy. How much more developing has to be
:14:11. > :14:15.done of this process before it becomes a real tool on the fight
:14:16. > :14:19.against good fraud? The more samples we have in the database,
:14:20. > :14:22.the more accurate we will get. The narrower the geographical area will
:14:22. > :14:25.be to pinpoint that piece of meat. Theoretically, it should be
:14:25. > :14:29.possible to get it down into individual farms and regions but I
:14:30. > :14:32.think that is a bit of a way from us yet.
:14:33. > :14:36.Clive, thank you very much for letting us come into the Champany
:14:36. > :14:42.Inn. I know you know the origins of the meat here in the restaurant,
:14:42. > :14:46.but how important is this test? we can know the source of it and
:14:46. > :14:49.know where it is coming from and be able to prove that, it will stop
:14:49. > :14:52.all the cowboys in the business. How big an issue do you think it is
:14:52. > :14:55.within the industry that people are not being fully truthful? Enormous.
:14:55. > :14:59.There wouldn't be enough Angus in the fields around here for the
:14:59. > :15:02.number of restaurants that have Angus on their menu.
:15:02. > :15:05.The Food Standards Agency which partly funded the research says the
:15:05. > :15:11.new test has the ability to play an increasing part in the
:15:11. > :15:14.investigative toolkit that agencies have to detect food fraud.
:15:14. > :15:20.Quality Meat Scotland hopes it will lead to convictions and safeguard
:15:20. > :15:24.the reputation of Scotch red meat. We're going to continue developing
:15:24. > :15:28.the tool. The equivalent would be DNA fingerprinting and the way
:15:28. > :15:32.that's come on in criminal cases. 40 years ago, it was not accurate
:15:32. > :15:42.enough and needed further work. Now it is cast-iron and used in courts
:15:42. > :15:42.
:15:42. > :15:45.of law. That is what we aspire to If you have a comment about
:15:45. > :15:54.anything you see on the programme or have a wonderful story to share
:15:55. > :15:58.or have a wonderful story to share with us, send us an email. Now, the
:15:58. > :16:01.Comrie, winners of a gold medal in the Britain in Bloom competition,
:16:01. > :16:02.is pretty dull and overcast, but is pretty dull and overcast, but
:16:02. > :16:12.what about the prospects for this weekend and beyond? To find out,
:16:12. > :16:14.
:16:14. > :16:19.here's Cat Cubie with the Landward Good evening. Even if it has not
:16:19. > :16:23.been sunny over the last few days, it has been warm with a record-
:16:23. > :16:27.breaking temperatures. It is changing for the weekend, turning
:16:27. > :16:30.cooler and cloudier. We have a front pushing in from the West
:16:30. > :16:36.which will cross the country overnight. It will stagnate across
:16:36. > :16:39.many parts for much of the weekend. A cloudier picture tomorrow with
:16:40. > :16:45.outbreaks of rain, the rain heavy at times and we will also see nest
:16:45. > :16:51.and hill fog developing. Drier and brighter towards the northwest. Let
:16:51. > :16:57.us look at the detail - much cooler everywhere but in the south, highs
:16:57. > :17:02.of 17 or 18 Celsius. The further north, the: It becomes with highs
:17:02. > :17:08.of 15 degrees. In the north-west where it is drier and brighter away
:17:08. > :17:11.from the cloud and rain, it will feel fresher with highs of 13
:17:12. > :17:18.Celsius. Into the hills this weekend and the north-west
:17:18. > :17:26.Highlands - that will be the driest but cool on the summits. Elsewhere,
:17:26. > :17:34.wetter with temperatures on the summits of 12 Celsius. Wins in a
:17:34. > :17:43.south-westerly direction. Winds will be forced three or force for
:17:43. > :17:47.with a moderate visibility. Visibility will be moderate. Into
:17:47. > :17:50.tomorrow evening and overnight - that rain will gradually sink
:17:50. > :17:57.southwards so many places will become drier with clear spells
:17:57. > :18:00.developing. It will turn chilly in the north with lows of five Celsius.
:18:00. > :18:04.With the cloud and rain in the south it will be milder. Let us
:18:04. > :18:09.look at the pressure charge. Because of the light winds that
:18:09. > :18:13.front will stick around for much of Sunday. It will be a cloudy day in
:18:13. > :18:18.the south of the country with further outbreaks of rain. Drier
:18:18. > :18:22.and brighter further north. Cooler and brighter everywhere. That is
:18:22. > :18:27.the theme for the next few days with temperatures closer to normal
:18:27. > :18:31.for this time of the year. At the start of the week we have any area
:18:31. > :18:35.of low pressure pushing in from Iceland which means it will turn
:18:35. > :18:42.unsettled. It will turn when day, almost a gale force in the north-
:18:42. > :18:46.west. For many places a windy start, drier and brighter in the east.
:18:46. > :18:51.Into Tuesday - that front moves towards Norway's so we will see
:18:51. > :18:55.more settled conditions. It will stay windy so we will see blustery
:18:55. > :19:01.showers. There will also be some brightness with temperatures closer
:19:01. > :19:04.to normal for this time of year. Wednesday - we get off to a good
:19:04. > :19:12.start with bright and sunny spells but as we go through the day we
:19:12. > :19:15.will see rain pushing in from the West. That is your Landward weather.
:19:15. > :19:19.Over the last century the ancient skills of woodland management have
:19:19. > :19:23.been lost as forestry changed in favour of mass plantations. Now
:19:23. > :19:25.there is a growing trend to reconnect with the forests. "A
:19:25. > :19:35.Thousand Huts" is a Reforesting Scotland campaign to promote
:19:35. > :19:38.woodland living, working and learning.
:19:38. > :19:41.Lots of people enjoy getting out into the nation's woodlands whether
:19:41. > :19:46.it is wildlife spotting, foraging or going for a nice walk but some
:19:46. > :19:50.people want to take it one step further. By building huts right
:19:50. > :19:52.here in the woods. Earlier this year the charity Reforesting
:19:53. > :19:59.Scotland launched a campaign to encourage the building of 1,000
:19:59. > :20:02.huts in woodlands throughout the countryside.
:20:02. > :20:10.The idea behind it is that, there is something simple and quite
:20:10. > :20:18.beautiful about a hut. It is about having a place to be able to go to
:20:18. > :20:21.reconnecting nature. To be able to get away from it all. To get away
:20:21. > :20:25.from the world we live in which is fast moving and often disconnected
:20:25. > :20:32.from the land. Do we have a tradition of huts in
:20:32. > :20:35.our country? Yes, particularly at the beginning of the 20th century.
:20:35. > :20:38.There was a movement, I suppose partly related to scouting but also
:20:38. > :20:42.to working-class communities in the city of coming to an agreement
:20:42. > :20:44.within an estate. Having some huts where people could go so places
:20:44. > :20:48.like Carbeth, there are various ones in the borders, have a
:20:48. > :20:57.tradition of people being able to get away and go to those huts in
:20:57. > :21:00.the woods. Falkland Estate is leading the way
:21:00. > :21:08.by organising a hut building course to create the first of many
:21:08. > :21:11.woodland huts which will be used for future social enterprises.
:21:11. > :21:16.is not too difficult. We're not looking at high technical
:21:16. > :21:26.construction skills. We are trying to make it simple. Anything beyond
:21:26. > :21:27.
:21:27. > :21:34.simple is inappropriate for a hut. We're trying to use local materials,
:21:34. > :21:44.materials from the site, wind-blown timber, a mobile sawmill. The main
:21:44. > :21:48.
:21:48. > :21:53.cost is Labour. The labour is free or it's your labour.
:21:53. > :21:57.This is being cut here and used over there. It should not travel
:21:57. > :22:01.very far. You're speaking to landowners in getting their
:22:01. > :22:03.permission, I guess that is a difficult thing. Yes, this will be
:22:03. > :22:07.a broad-based campaign. So in part we have a growing Facebook
:22:07. > :22:15.community which people can just tap into. We're looking at some early
:22:15. > :22:20.discussions with planners. We have begun a discussion and will take up
:22:20. > :22:23.an opportunity to have a discussion with the Forestry Commission. We
:22:23. > :22:27.have also recently been approached by Scottish Landed Estates who said
:22:27. > :22:31.they are interested. We want to work with a whole range of people.
:22:31. > :22:36.It is a really exciting opportunity to allow people to get back to
:22:36. > :22:42.experience in the wild. You could have at least 1,000 huts across
:22:42. > :22:48.Scotland? I think we could. least is the right way to describe
:22:48. > :22:51.it. 1,000 is a good starting point. No Scottish sporting estate would
:22:51. > :22:54.be complete without the hard working and intelligent gundog. The
:22:54. > :22:57.best dogs from across the country are selected to represent their
:22:57. > :23:00.country at a prestigious international competition. Sarah
:23:00. > :23:10.went to meet the dogs and their handlers as they prepared for the
:23:10. > :23:15.
:23:15. > :23:25.This is the Country Land and Business Association Game Fair and
:23:25. > :23:28.
:23:28. > :23:33.is the biggest country sports This year Blenheim Palace is
:23:33. > :23:43.hosting the event. Every country sport you can imagine is on display
:23:43. > :23:44.
:23:44. > :23:50.here. Dogs and handlers come to compete in one of the UK's Premier
:23:50. > :23:58.dog events - the Home International. Teams from England, Scotland,
:23:58. > :24:01.Ireland and Wales compete for the prestigious title.
:24:01. > :24:10.You want to do your best and you want to beat Scotland, Wales,
:24:10. > :24:13.England, you know. It is not easy done. It takes a lot of time and
:24:13. > :24:21.effort to train a dog and when you get picked to represent your
:24:21. > :24:23.country, it is an honour. It is not just you going to a trial. If you
:24:23. > :24:27.don't do any good, you let the whole team down.
:24:28. > :24:34.It is very important really. It is more nerve-racking. There is a lot
:24:34. > :24:38.of pressure. Definitely yes. Dogs have to be at the top of their game.
:24:38. > :24:40.To reach this level they have been trained since they were puppies and
:24:40. > :24:46.just like athletes, throughout their career they have to train for
:24:46. > :24:51.hours every week. Earlier we joined the Scottish team
:24:51. > :24:56.for their last training session before the event. Well, we will go
:24:56. > :25:04.over the blind first, the blind and the pole... Peter Holmes is the
:25:04. > :25:08.team captain. Put the blind first. OK. One of the most important
:25:08. > :25:11.things is to keep the dogs fit. The conditions are usually absolute
:25:11. > :25:21.roasting and the dogs have to be, you know, ready to cope with the
:25:21. > :25:22.
:25:22. > :25:25.severe heat. The team is made up of five spaniels and five labradors.
:25:25. > :25:29.The breeds each have different jobs to do in the shooting fields and
:25:29. > :25:33.this is reflected in the competition. The labs have to show
:25:33. > :25:36.they can retrieve dummies quickly and effectively. Spaniels, as well
:25:36. > :25:44.as having to retrieve, are also judged on their ability to scare
:25:44. > :25:47.the game out of the undergrowth, into the path of the guns. We're
:25:47. > :25:51.talking here about the spaniel hunting ground and making sure that
:25:51. > :25:56.any game that is there is flushed so that the guns can get a shot and
:25:56. > :25:59.then the spaniel is sent for the retrieve. The judges will be
:25:59. > :26:05.looking for a dog that hunts the ground with verve and vitality,
:26:05. > :26:11.systematically, a sharp dog, keen and alert. For both the spaniels
:26:11. > :26:14.and the labs are there different types of retrieves. They can be
:26:14. > :26:17.what's called marked when the dog sees the dummy being thrown and
:26:17. > :26:21.have to remember when it has landed or what is called Blind, where the
:26:21. > :26:24.dummy is placed in the ground without a dog seeing it and the
:26:24. > :26:29.handler uses whistle and voice commands to direct the dog onto the
:26:29. > :26:36.dummy. There is an individual prize for best dog and best handler work
:26:36. > :26:40.but that is not the goal for the Scottish team. We're looking for
:26:40. > :26:46.all of the dogs to get a decent average mark because we are looking
:26:46. > :26:50.for the Scottish team to win this. It would be a great privilege to
:26:50. > :26:55.have a top dog, either a spaniel or retriever, but we would rather have
:26:55. > :26:58.the team prize. It is not just the conditions that
:26:58. > :27:04.the dogs will have to contend with, conditions at Blenheim Palace are
:27:04. > :27:07.very different from the peace and quiet of the Scottish borders.
:27:07. > :27:12.noise, the background noise, the commentator, all the noise and the
:27:12. > :27:16.buzz of the whole thing, it is quite awkward for the dogs. There
:27:16. > :27:25.is no question about it. So it is the same for everyone, you have got
:27:25. > :27:29.to go there and get on with it. Well, the competition is on and,
:27:29. > :27:37.one of the Scottish dogs is in the ring now but to find out how the
:27:37. > :27:43.team get on, you will have to tune in next week.
:27:43. > :27:48.And here's what else we have for you on next week's programme. I'll
:27:48. > :27:51.be finding out how to turn poo into power and pounds. We are really
:27:51. > :27:56.harnessing nature's own bugs to do the work and getting these two
:27:56. > :28:02.products, the fertiliser and the energy. We go snorkelling in a fast
:28:02. > :28:06.flowing section of river. The wreck is a mile and half from
:28:06. > :28:11.the Skye Bridge just off the Skye shoreline.
:28:11. > :28:13.And Euan tells the story of life on a Peterhead Whaler.
:28:13. > :28:17.Back in the 19th century the Peterhead fleet were not fishing
:28:17. > :28:25.for cod or haddock, they were heading to the Arctic in search of