:00:28. > :00:31.Hello and a very warm welcome to Landward, the show that takes you
:00:31. > :00:34.to parts of Scotland are the programmes ignore. In a moment,
:00:34. > :00:40.Euan embarked on its five-day journey to visit three of the Small
:00:40. > :00:42.Isles, but first, here is what else is coming up on the programme. --
:00:42. > :00:47.the Perthshire business is harvesting the benefits of working
:00:47. > :00:52.together. Working in collaboration is more effective. We get to market
:00:52. > :00:58.more quickly. Andy Torbet goes on a helter-skelter snorkel ride on a
:00:58. > :01:01.river. It is great fun but you are moving so fast, it is hard to
:01:01. > :01:05.appreciate what you are passing through. I will be learning some
:01:05. > :01:10.traditional woodland skills. good thing I guess about this is if
:01:10. > :01:19.you slip it goes between your legs and not into your leg. The last
:01:19. > :01:25.thing you want is that metal Over the next three programmes will
:01:25. > :01:30.be charting Euan's progress as he battles wind and tide to visit Muck,
:01:30. > :01:38.Eigg and Coll in five days. He will meet islanders to discover the
:01:38. > :01:43.challenges of -- of remote working In the last series I sailed between
:01:43. > :01:48.some of the harbours on the Moray Firth in my yacht, Josephine. I had
:01:48. > :01:53.such a nice time doing it I decided to let the Landward crew come back
:01:53. > :01:57.on board, this time on the west coast. My challenge is to sail to
:01:57. > :02:04.three unique islands, but these are tricky waters to navigate and the
:02:04. > :02:10.weather can be unpredictable. We're in Arisaig Bay at the moment and
:02:10. > :02:13.the plan is to go to the island of Eigg, then Muck, Ben Coll. We will
:02:13. > :02:18.meet the folks who make the community tick. The weather is
:02:18. > :02:24.getting worse. It is come here but there are high winds, so it could
:02:24. > :02:27.be fun. On the boat was me a director Fiona and cameraman David.
:02:27. > :02:33.Neither have done much sailing before so why will be doing most of
:02:33. > :02:39.the hard work myself. -- I will be doing most of the hard work myself.
:02:39. > :02:43.I have never left here on a boat before. Arisaig is one of the
:02:43. > :02:48.trickiest harbours on the west coast, as you will see. It is a
:02:48. > :02:58.twisting, turning, very little water. A scary place to navigate.
:02:58. > :03:07.
:03:07. > :03:11.What we are looking for is some of the navigation marks. You can see
:03:11. > :03:18.the poles sticking up. This is really shallow, you can have
:03:18. > :03:21.navigation buoys you have to hit. We are using the GPS as a back-up.
:03:21. > :03:24.It is filling me with confidence because there is a black-and-white
:03:24. > :03:29.line that shows the way I came in and I did not hit anything. I'm
:03:29. > :03:39.going to try to go on the way out. But you can never trust a GPS
:03:39. > :03:41.
:03:41. > :03:49.On dry land they call it a GPS. Coast Guard, this is your Josephine,
:03:49. > :03:57.over. Josephine, go ahead. We are just leaving Arisaig bait and we
:03:57. > :04:02.have hit a rock and we are keeled over. Over. What has happened, we
:04:02. > :04:05.were talking about it being the scariest harbour on the west coast
:04:05. > :04:10.and it has come to pass. There is another yacht coming in, we are
:04:10. > :04:17.mid-Channel. We move to the side a bit and we hit a rock, well and
:04:17. > :04:23.truly. As the tide goes out we go further over. Not the greatest
:04:23. > :04:28.start to our trip. There's not much we can do about it. All we can do
:04:28. > :04:38.is wait for the tide to turn and as it comes in we should refloat of
:04:38. > :04:42.the rock. At the moment it is still going out. We are not taking on any
:04:42. > :04:50.water. The do you know the boat is fine? Before the lifeboat can
:04:50. > :05:00.arrive, Graham from Arisaig Marina does. We get filming from a
:05:00. > :05:05.
:05:05. > :05:09.different angle. Doesn't it look We have just slid off the rock. I
:05:09. > :05:16.have got an anchor out. We are going to try and bulletin on the
:05:16. > :05:21.anchor. The lifeboat was on standby, over. What is happening now is we
:05:21. > :05:26.have slid off the rock. The cavalry have arrived. There isn't insured
:05:27. > :05:31.boat committed Chequers out. We will get checked out, there is no
:05:31. > :05:37.Aman going to see if there is a problem. We were and fortunate. We
:05:37. > :05:41.cleared the rock on the edge of the Channel. -- we were and fortunate.
:05:41. > :05:46.This gets a lot of people, the shifting sandbank. We are not alone
:05:46. > :05:51.then? No. After refloating on the incoming tide we made our way back
:05:51. > :05:55.to Arisaig and that our own power. I later find out the rock which it
:05:55. > :06:02.was very well known locally. It is called the Priest Rock but nobody
:06:02. > :06:12.bothered to put it on the chart. It is the moment of truth. How much
:06:12. > :06:12.
:06:12. > :06:18.damage did that well up cause? -- did that Wallop cause? It has taken
:06:18. > :06:27.a bit off. My heart is dumping a bit, to be honest, but we got away
:06:27. > :06:32.with it. -- thumping. Just slightly less than we left was originally. -
:06:32. > :06:36.- Can we left with originally. So no major damage and we were able to
:06:36. > :06:41.leave the next morning, on the first leg of the tricked up Eigg
:06:41. > :06:45.and you can see if we made it next time. -- the trip to Eigg.
:06:45. > :06:49.So far we have looked at the woodland hobby of hutting and found
:06:49. > :06:58.out the attraction of owning your own private ward. This week I am
:06:58. > :07:02.back amongst the trees to learn In recent years the creation of
:07:02. > :07:04.recreational woodland has become commonplace. People have
:07:04. > :07:11.rediscovered the benefits of spending time in our nation's
:07:11. > :07:16.forests. The Helmsdale woodlanders on a newly formed community group
:07:16. > :07:20.that want to get hands-on to help manage their local woods. What man
:07:20. > :07:25.and Greenwood instructor Mike Ellis has arranged a course to teach them
:07:25. > :07:29.the skills they need -- this would man. There are elements of woodland
:07:29. > :07:34.management, charcoal making, the use of tools to develop skills to
:07:34. > :07:37.make Gates, tour handles. I am going to learn something today?
:07:37. > :07:46.are indeed, we will meet the woodlanders now. Excellent, let's
:07:46. > :07:54.do it. What are you getting me to do here? Some of the basics of
:07:54. > :07:58.scaring off. You are taking half an inch off the surface? The good
:07:58. > :08:03.thing about this is if you slip it goes between your legs, not into
:08:03. > :08:13.your leg. The last thing you want is that metal connecting with your
:08:13. > :08:19.The woodlanders harvest the would they use for their green wood
:08:19. > :08:22.crafts locally. There is an area of woodland which at one time was
:08:22. > :08:28.productive. They used a lot of the produce to supply the local fishing
:08:28. > :08:30.industry. That woodland, along with many others, is now neglected and
:08:30. > :08:34.really it is a question of getting in there, restoring the woodland,
:08:34. > :08:39.helping the woodland and helping to keep alive some of the skills used
:08:39. > :08:45.for thousands of years in Scotland. What is all this about you? What
:08:45. > :08:49.are you getting from it? Getting out doors, looking at the trees,
:08:49. > :08:56.starting to learn how to get the best out of them and maybe carving
:08:56. > :09:02.something like this, possibly doing sculpture. It is tactile, that is
:09:02. > :09:07.the beauty. It is beautiful to feel. The whole idea of traditional
:09:07. > :09:14.woodworking, what attracts you? is natural, clean, sustainable.
:09:14. > :09:20.What do you hope to achieve at the end of the course? Perhaps at TP.
:09:20. > :09:28.Now you have had a go, we will go to the next stage, which is using
:09:28. > :09:35.the draw knife, to get a smoother surface on it. We're going to
:09:35. > :09:40.gently start to create a flatter surface. There you go. The thing
:09:40. > :09:45.about working with wood when it is green, it is tactile. You work with
:09:45. > :09:49.the wood as opposed to against it. Mike, what potentially could this
:09:49. > :09:53.be used for? It is down to your imagination. Whatever your
:09:53. > :09:59.requirements are. You could use it as a component for timber framing.
:09:59. > :10:05.You could use it as part of a gate, fencing. You could cut its smaller
:10:05. > :10:08.and start making are still out of it. The Helmsdale woodlanders have
:10:08. > :10:11.taken their first tentative steps towards managing their local
:10:11. > :10:14.woodland in a sustainable and environmentally conscious way and
:10:14. > :10:24.they are learning would work skills as they go along come which I can
:10:24. > :10:27.
:10:27. > :10:32.Still to come, we take on the white water robbed the Linn of Dee.
:10:32. > :10:36.one of the most exciting and river dives anywhere in the UK. Euan
:10:36. > :10:46.learns how to change a wheel. do you feel about the fact these
:10:46. > :10:48.
:10:48. > :10:52.skills are dying? Well, they are Cold-pressed rapeseed oil S B
:10:52. > :10:55.Robert Scott and's Greek food success stories in recent years but
:10:55. > :11:04.healthy alternative to olive-oil has been taken to a new level
:11:04. > :11:08.thanks to the collaboration between three purse should businesses. The
:11:08. > :11:12.golden fields of oilseed rape are a common sight across Scotland in
:11:12. > :11:19.spring and summer. In the past the oilseed was sold for basic cooking
:11:19. > :11:23.oil. But oil that is extracted from the seed using heat and chemicals,
:11:23. > :11:26.an industrial process. But a couple of years ago a few clever
:11:26. > :11:30.individuals realised they had a product which could challenge the
:11:30. > :11:39.market dominance of olive oil in terms of being a luxury cooking oil
:11:39. > :11:44.Our cold-pressed technique is a simple process. We take the seat
:11:44. > :11:49.and press it wants. You get the premium will out, it contains the
:11:49. > :11:53.flavour and quality. Mark Bush was one of the first people in Scotland
:11:53. > :11:57.to adopt the cold pressing technique for oilseed rape. He runs
:11:57. > :12:02.his operation from a couple of converted lorry trailers on a farm
:12:02. > :12:07.near Madderty in pasture force -- in Perthshire. The seed is
:12:07. > :12:12.harvested. We put it into a one-ton containers. It is fed up into the
:12:12. > :12:19.press Adam Werritty is crushed against a ball in a chamber, so you
:12:19. > :12:23.get the quality and the oil coming out. The debris has sent out for
:12:23. > :12:28.capital field. Recapture the oil, filter it, but it into a container
:12:28. > :12:34.ready for bottling. This year the company has turned 35 tonnes of oil
:12:34. > :12:38.seed rape into cold-pressed rapeseed oil. Next year they hope
:12:38. > :12:43.to double production to 70 tonnes, which will make just under 30,000
:12:43. > :12:47.litres of oil. How have you convinced the devotees of extra
:12:47. > :12:51.virgin olive oil that this is the oil to choose? It is an alternative
:12:51. > :12:55.to olive oil. It has a far lighter taste. Olive oil can be quite heavy
:12:55. > :13:05.on the palate, leaves a residue at the back of the palate. This is
:13:05. > :13:09.
:13:09. > :13:14.lighter. OK, shall we taste? Please Very nice. Very snooze. It is very
:13:14. > :13:24.smooth, very delicate on the palate. Quite nutty, lovely, delicious.
:13:24. > :13:28.That is from the cold pressing we The oil may have been an overnight
:13:28. > :13:31.success story winning multiple accolades that the Scottish Food &
:13:32. > :13:39.Drink Awards, but Mark Bush was not resting on his laurels. He decided
:13:39. > :13:45.to add further value to the product. The idea came while selling the oil
:13:45. > :13:50.at Perth Farmers' Market. A fellow stallholder was David Burberry of
:13:50. > :13:56.Dalchonzie Fruit Farm near Comrie. He had diversified from pure fruit
:13:56. > :13:59.into a range of fruit base chutneys and vinegars. I met Mark through
:14:00. > :14:03.the farmers' market and fairly quickly we could see a natural
:14:03. > :14:07.collaboration between oil and vinegar, it is as obvious as that.
:14:07. > :14:12.He quite quickly put together a vast redressing, which I would say
:14:12. > :14:17.was quite good. It shows the potential. -- A Matt Sprake
:14:17. > :14:24.dressing. It turned the potential into it a product that would sell
:14:24. > :14:29.required input from an expert. The former exited chef at Gleneagles,
:14:29. > :14:35.and the Hamer, was running a luxury outside catering company called
:14:35. > :14:40.Wild Thyme, from premises on the outskirts of Comrie. Mark was
:14:40. > :14:46.saying the infantry stage of developing his dressing, I got in
:14:46. > :14:50.golf -- I got involved in that, to look at the recipe. Basically with
:14:50. > :14:54.Dalchonzie Fruit Farm producing jellies and vinegars it made sense
:14:54. > :14:58.to look at trying to develop a range of dressings. I came up with
:14:58. > :15:04.the recipes. We messed around with flavours, vinegars, jellies, we
:15:04. > :15:10.narrowed it round -- down to the range of four. Scotland food and
:15:10. > :15:13.drink, the body task with growing sector, has stressed the importance
:15:13. > :15:20.of business is collaborating to add value to their products. What is
:15:20. > :15:23.happening here seems a pretty good model. Working in collaboration is
:15:23. > :15:29.far more effective. It helps us get to market quicker than we would
:15:29. > :15:34.have. If I had taken the project on myself. We got up to about 5,000
:15:34. > :15:37.units in the first year. We doubled that in the second and I think we
:15:37. > :15:44.are on target to do 25,000 units this year and clearly there is a
:15:44. > :15:47.lot of potential to take it further. The results of our opportunities
:15:47. > :15:50.out there but we haven't tapped into -- there is lots of
:15:50. > :15:54.opportunities. We can develop the range to increase the choice of
:15:54. > :15:58.dressings. Successful business collaborations are a bit like salad
:15:58. > :16:01.dressing. You take three people with different skills of products,
:16:01. > :16:11.bring them together and with a bit of a shake, you have a brand new
:16:11. > :16:22.
:16:22. > :16:25.Delicious! If you have a comment about
:16:25. > :16:35.anything you see on the programme or have a wonderful story, e-mail
:16:35. > :16:36.
:16:36. > :16:42.us at: This week I am in North West Sutherland in Kinlochbervie where
:16:42. > :16:51.the weather is warm. But what about the prospects for this week, the
:16:52. > :16:58.After a two-day's dry mild conditions, a change in the next
:16:58. > :17:07.few days. Starting with the pressure shock tomorrow. This
:17:07. > :17:10.pressure will be influence over the next few days. On Saturday morning,
:17:10. > :17:15.our start across the North West as the rain makes its way inland
:17:15. > :17:21.towards the Borders. We will have some mild air, so mid-afternoon
:17:21. > :17:26.tomorrow around 4pm, temperatures 13, 14 degrees. But it will
:17:26. > :17:34.deteriorate. Around the Moray Firth we could see temperatures up to 17
:17:34. > :17:39.ahead of the rain. It will be an improving picture. If you are out
:17:39. > :17:48.and about this weekend, the western ranges and Hills will be worked for
:17:48. > :17:56.tomorrow. In the east, it will be dry to start with brightness
:17:56. > :18:02.possible although the rain will be Reigate -- arriving later. On the
:18:02. > :18:12.water, across the south-west we can expect force five from a southerly
:18:12. > :18:12.
:18:12. > :18:19.direction. In the East, once again a force five it later. Moderate
:18:19. > :18:24.visibility. Rain in the afternoon. The second half of the afternoon it
:18:24. > :18:30.into the evening, a second whether fund shows its hand. Cooler
:18:30. > :18:36.conditions come in behind the second front. Looking at the
:18:36. > :18:40.pressure chart for Sunday, low- pressure moving eastwards. We will
:18:40. > :18:46.introduce a south-westerly flow feeding showers into western parts
:18:46. > :18:52.of the country. Our way from here, drier and brighter conditions. Much
:18:52. > :18:57.cooler. That is the general theme for the next few days. Turning
:18:57. > :19:04.colder and we can see why that is by taking a look at the pressure
:19:04. > :19:08.chart for Monday. We will start to see more of a westerly flow so a
:19:08. > :19:13.cooler source region for the winds. Showers merging at times to form
:19:13. > :19:18.longer periods of rain. Not a pleasant day to stop the week. On
:19:18. > :19:22.Tuesday, low pressure is moving further East and we will see a
:19:22. > :19:29.north-westerly airflow. Some of those showers will be turning
:19:29. > :19:33.wintry, snow over the hills. Further East and West, temperatures
:19:33. > :19:38.10 or 11 with the drier, brighter conditions. By Wednesday some of
:19:38. > :19:48.the wintry showers will be down to low levels. Only affecting the
:19:48. > :19:56.
:19:56. > :20:01.highest of the road, but away from In the final part off Andy Torbet's
:20:01. > :20:11.guide to snorkelling Scotland, he takes us down a fast-flowing river
:20:11. > :20:18.
:20:18. > :20:25.This week, and just outside Braemar on the banks of the River Dee. I
:20:25. > :20:30.will be exploring, Linn of Dee one of the most exciting and
:20:30. > :20:35.exhilarating river dives anywhere in the UK. This is the Linn of Dee,
:20:35. > :20:41.and narrowing in the rock, the full force of the river comes through.
:20:41. > :20:46.The rock is very tough and has been here for thousands of years, but
:20:46. > :20:51.this is the relentless power. The first major feature you come to is
:20:51. > :20:58.the washing machine. You can see why it gets that name. The water is
:20:58. > :21:04.thundering around in a circle. I am going to start at my journey just
:21:04. > :21:14.to the left-arm side of it. The water is strong today, and I don't
:21:14. > :21:35.
:21:35. > :21:40.recommend you jump in unless you That is probably the most energetic
:21:40. > :21:45.I have ever seen Linn of Dee. It is great fun, but you are moving so
:21:45. > :21:49.fast it is hard to appreciate what you are passing through. But it
:21:49. > :21:59.opens out and it slows down. We will head downstream and see what
:21:59. > :22:04.
:22:04. > :22:12.These big circular pools are caused by massive eddies in the water,
:22:12. > :22:16.constantly scuppering the rock. The water is a beautiful brown colour.
:22:16. > :22:22.Under the water, there are lots more of the circular features, like
:22:22. > :22:31.this one which has been formed by small pebbles constantly spraying
:22:31. > :22:38.around, scouring the rock. This stretch is home to many species of
:22:38. > :22:43.fish like trout, salmon and eel. The Linn of Dee became famous a
:22:43. > :22:53.long time ago as a famous spot for Queen Victoria. I doubt she would
:22:53. > :22:53.
:22:53. > :22:57.have been snorkelling! It is a fantastic way and easy way to see
:22:57. > :23:07.our wildlife and geology and history. That's it from the series,
:23:07. > :23:08.
:23:08. > :23:14.I hope you have enjoyed it. With the decline of horse-drawn
:23:14. > :23:22.transport, there are few left. Euan has been to five to see how to
:23:22. > :23:27.change a wheel the old fashioned way. -- Fife.
:23:27. > :23:32.Before the First World War, this would have been a vital part of
:23:32. > :23:38.village life, making and repairing all kinds of carts and wagons, just
:23:38. > :23:45.like this one. But with the demise of horse-drawn transport, a very
:23:45. > :23:50.few wheelwright remain in business. Ian Grant is one of only a handful
:23:51. > :23:56.of craftsmen, keeping these traditional skills alive. How does
:23:56. > :24:01.what you're doing now differ from what a wheelwright would have done
:24:01. > :24:06.200 years ago? Very little. The methods are basically the same. The
:24:06. > :24:14.only thing that is different is the machines used to produce the end
:24:14. > :24:18.product. It makes the job a whole lot easier. The traditional market
:24:18. > :24:25.of horse drawn farm and trade vehicles had all but dried up by
:24:25. > :24:29.the 1960s. Since then, if you men left work on restoration of vintage
:24:29. > :24:39.vehicles used for shows and displays. What are you working on
:24:39. > :24:48.at the moment? This is the haberdasher's van. I saw one of the
:24:48. > :24:52.same type in Reading. And I had no measuring tape, all I had was a
:24:52. > :24:57.sheet of paper and I size myself against it and took the sizes from
:24:57. > :25:03.that. In the past, the wheelwright would have had an apprentice who
:25:03. > :25:08.would have been working at this job for up to five years. But he does
:25:08. > :25:14.not have that luxury, he has made. What are we doing? We are going to
:25:14. > :25:24.put the tyres on these wheels. Grab the top one, when it is on and
:25:24. > :25:27.
:25:27. > :25:35.bedded down, we will apply the water. That is it. Offer it on. To
:25:35. > :25:41.produce a wheel, you are looking at around �800 a wheel. I can
:25:41. > :25:48.generally make the two wheels in the space of about five days.
:25:48. > :25:53.all about speed? It is all about speed.
:25:53. > :26:03.The workshop has my name on it, and that means more than anything to me.
:26:03. > :26:08.
:26:08. > :26:11.If it is not right, don't let it go. I do strongly feel skills like
:26:11. > :26:17.these should then be discarded. This is what I'm trying to achieve,
:26:17. > :26:25.keep the thing alive as long as possible. How is it looking? It is
:26:25. > :26:30.looking good. You must get a great feeling out of that when it works?
:26:30. > :26:40.Most of the time, Euan. That was hard work and a little bit
:26:40. > :26:51.
:26:51. > :26:53.dangerous. The bad news is, there And the skills we have used here
:26:53. > :27:03.today making this we'll have changed very little over the last
:27:03. > :27:07.100 years. But let me tell you, it is a labour of love. Another six
:27:07. > :27:15.inches. I love what I do, I genuinely love
:27:15. > :27:22.my work. Before I even started this job, I saw it finished in my mind's
:27:22. > :27:30.eye and knew exactly where I was going. I do think to myself, what
:27:30. > :27:34.is going to happen when I go? There is no monument. But this
:27:34. > :27:42.haberdasher's van will go for another 200 years if it is looked
:27:42. > :27:49.after. What do you feel about the fact these skills are dying? Well,
:27:49. > :27:53.it isn't half Killing Me! I am so glad we don't have to do
:27:53. > :27:59.that when we get a puncture. Now I have time to tell you what is on
:27:59. > :28:05.next week's Landward. I need some slippery characters in
:28:05. > :28:14.need of a helping hand. They are so small, but they will be
:28:14. > :28:21.going to Bermuda to spawn. Euan is going to Eigg. Tim Brabants
:28:21. > :28:27.just in front of us. And, tackling Scotland's tic
:28:27. > :28:34.problem. We used the tick mops on the hill. They jump on to them, and