Episode 16 Landward


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Episode 16

Dougie Vipond meets the Perthshire businesses behind an award-winning collaboration and Euan McIlwraith embarks on a sailing journey to Eigg, Muck and Coll.


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Hello and a very warm welcome to Landward, the show that takes you

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to parts of Scotland are the programmes ignore. In a moment,

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Euan embarked on its five-day journey to visit three of the Small

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Isles, but first, here is what else is coming up on the programme. --

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the Perthshire business is harvesting the benefits of working

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together. Working in collaboration is more effective. We get to market

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more quickly. Andy Torbet goes on a helter-skelter snorkel ride on a

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river. It is great fun but you are moving so fast, it is hard to

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appreciate what you are passing through. I will be learning some

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traditional woodland skills. good thing I guess about this is if

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you slip it goes between your legs and not into your leg. The last

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thing you want is that metal Over the next three programmes will

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be charting Euan's progress as he battles wind and tide to visit Muck,

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Eigg and Coll in five days. He will meet islanders to discover the

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challenges of -- of remote working In the last series I sailed between

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some of the harbours on the Moray Firth in my yacht, Josephine. I had

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such a nice time doing it I decided to let the Landward crew come back

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on board, this time on the west coast. My challenge is to sail to

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three unique islands, but these are tricky waters to navigate and the

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weather can be unpredictable. We're in Arisaig Bay at the moment and

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the plan is to go to the island of Eigg, then Muck, Ben Coll. We will

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meet the folks who make the community tick. The weather is

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getting worse. It is come here but there are high winds, so it could

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be fun. On the boat was me a director Fiona and cameraman David.

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Neither have done much sailing before so why will be doing most of

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the hard work myself. -- I will be doing most of the hard work myself.

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I have never left here on a boat before. Arisaig is one of the

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trickiest harbours on the west coast, as you will see. It is a

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twisting, turning, very little water. A scary place to navigate.

:02:48.:02:58.
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What we are looking for is some of the navigation marks. You can see

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the poles sticking up. This is really shallow, you can have

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navigation buoys you have to hit. We are using the GPS as a back-up.

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It is filling me with confidence because there is a black-and-white

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line that shows the way I came in and I did not hit anything. I'm

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going to try to go on the way out. But you can never trust a GPS

:03:29.:03:39.
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On dry land they call it a GPS. Coast Guard, this is your Josephine,

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over. Josephine, go ahead. We are just leaving Arisaig bait and we

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have hit a rock and we are keeled over. Over. What has happened, we

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were talking about it being the scariest harbour on the west coast

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and it has come to pass. There is another yacht coming in, we are

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mid-Channel. We move to the side a bit and we hit a rock, well and

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truly. As the tide goes out we go further over. Not the greatest

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start to our trip. There's not much we can do about it. All we can do

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is wait for the tide to turn and as it comes in we should refloat of

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the rock. At the moment it is still going out. We are not taking on any

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water. The do you know the boat is fine? Before the lifeboat can

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arrive, Graham from Arisaig Marina does. We get filming from a

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different angle. Doesn't it look We have just slid off the rock. I

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have got an anchor out. We are going to try and bulletin on the

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anchor. The lifeboat was on standby, over. What is happening now is we

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have slid off the rock. The cavalry have arrived. There isn't insured

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boat committed Chequers out. We will get checked out, there is no

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Aman going to see if there is a problem. We were and fortunate. We

:05:31.:05:37.

cleared the rock on the edge of the Channel. -- we were and fortunate.

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This gets a lot of people, the shifting sandbank. We are not alone

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then? No. After refloating on the incoming tide we made our way back

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to Arisaig and that our own power. I later find out the rock which it

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was very well known locally. It is called the Priest Rock but nobody

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bothered to put it on the chart. It is the moment of truth. How much

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:06:12.:06:12.

damage did that well up cause? -- did that Wallop cause? It has taken

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a bit off. My heart is dumping a bit, to be honest, but we got away

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with it. -- thumping. Just slightly less than we left was originally. -

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- Can we left with originally. So no major damage and we were able to

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leave the next morning, on the first leg of the tricked up Eigg

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and you can see if we made it next time. -- the trip to Eigg.

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So far we have looked at the woodland hobby of hutting and found

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out the attraction of owning your own private ward. This week I am

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back amongst the trees to learn In recent years the creation of

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recreational woodland has become commonplace. People have

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rediscovered the benefits of spending time in our nation's

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forests. The Helmsdale woodlanders on a newly formed community group

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that want to get hands-on to help manage their local woods. What man

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and Greenwood instructor Mike Ellis has arranged a course to teach them

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the skills they need -- this would man. There are elements of woodland

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management, charcoal making, the use of tools to develop skills to

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make Gates, tour handles. I am going to learn something today?

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are indeed, we will meet the woodlanders now. Excellent, let's

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do it. What are you getting me to do here? Some of the basics of

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scaring off. You are taking half an inch off the surface? The good

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thing about this is if you slip it goes between your legs, not into

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your leg. The last thing you want is that metal connecting with your

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The woodlanders harvest the would they use for their green wood

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crafts locally. There is an area of woodland which at one time was

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productive. They used a lot of the produce to supply the local fishing

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industry. That woodland, along with many others, is now neglected and

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really it is a question of getting in there, restoring the woodland,

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helping the woodland and helping to keep alive some of the skills used

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for thousands of years in Scotland. What is all this about you? What

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are you getting from it? Getting out doors, looking at the trees,

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starting to learn how to get the best out of them and maybe carving

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something like this, possibly doing sculpture. It is tactile, that is

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the beauty. It is beautiful to feel. The whole idea of traditional

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woodworking, what attracts you? is natural, clean, sustainable.

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What do you hope to achieve at the end of the course? Perhaps at TP.

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Now you have had a go, we will go to the next stage, which is using

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the draw knife, to get a smoother surface on it. We're going to

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gently start to create a flatter surface. There you go. The thing

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about working with wood when it is green, it is tactile. You work with

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the wood as opposed to against it. Mike, what potentially could this

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be used for? It is down to your imagination. Whatever your

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requirements are. You could use it as a component for timber framing.

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You could use it as part of a gate, fencing. You could cut its smaller

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and start making are still out of it. The Helmsdale woodlanders have

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taken their first tentative steps towards managing their local

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woodland in a sustainable and environmentally conscious way and

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they are learning would work skills as they go along come which I can

:10:14.:10:24.
:10:24.:10:27.

Still to come, we take on the white water robbed the Linn of Dee.

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one of the most exciting and river dives anywhere in the UK. Euan

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learns how to change a wheel. do you feel about the fact these

:10:36.:10:46.
:10:46.:10:48.

skills are dying? Well, they are Cold-pressed rapeseed oil S B

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Robert Scott and's Greek food success stories in recent years but

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healthy alternative to olive-oil has been taken to a new level

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thanks to the collaboration between three purse should businesses. The

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golden fields of oilseed rape are a common sight across Scotland in

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spring and summer. In the past the oilseed was sold for basic cooking

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oil. But oil that is extracted from the seed using heat and chemicals,

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an industrial process. But a couple of years ago a few clever

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individuals realised they had a product which could challenge the

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market dominance of olive oil in terms of being a luxury cooking oil

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Our cold-pressed technique is a simple process. We take the seat

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and press it wants. You get the premium will out, it contains the

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flavour and quality. Mark Bush was one of the first people in Scotland

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to adopt the cold pressing technique for oilseed rape. He runs

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his operation from a couple of converted lorry trailers on a farm

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near Madderty in pasture force -- in Perthshire. The seed is

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harvested. We put it into a one-ton containers. It is fed up into the

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press Adam Werritty is crushed against a ball in a chamber, so you

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get the quality and the oil coming out. The debris has sent out for

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capital field. Recapture the oil, filter it, but it into a container

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ready for bottling. This year the company has turned 35 tonnes of oil

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seed rape into cold-pressed rapeseed oil. Next year they hope

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to double production to 70 tonnes, which will make just under 30,000

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litres of oil. How have you convinced the devotees of extra

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virgin olive oil that this is the oil to choose? It is an alternative

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to olive oil. It has a far lighter taste. Olive oil can be quite heavy

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on the palate, leaves a residue at the back of the palate. This is

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:13:05.:13:09.

lighter. OK, shall we taste? Please Very nice. Very snooze. It is very

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smooth, very delicate on the palate. Quite nutty, lovely, delicious.

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That is from the cold pressing we The oil may have been an overnight

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success story winning multiple accolades that the Scottish Food &

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Drink Awards, but Mark Bush was not resting on his laurels. He decided

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to add further value to the product. The idea came while selling the oil

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at Perth Farmers' Market. A fellow stallholder was David Burberry of

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Dalchonzie Fruit Farm near Comrie. He had diversified from pure fruit

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into a range of fruit base chutneys and vinegars. I met Mark through

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the farmers' market and fairly quickly we could see a natural

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collaboration between oil and vinegar, it is as obvious as that.

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He quite quickly put together a vast redressing, which I would say

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was quite good. It shows the potential. -- A Matt Sprake

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dressing. It turned the potential into it a product that would sell

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required input from an expert. The former exited chef at Gleneagles,

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and the Hamer, was running a luxury outside catering company called

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Wild Thyme, from premises on the outskirts of Comrie. Mark was

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saying the infantry stage of developing his dressing, I got in

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golf -- I got involved in that, to look at the recipe. Basically with

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Dalchonzie Fruit Farm producing jellies and vinegars it made sense

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to look at trying to develop a range of dressings. I came up with

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the recipes. We messed around with flavours, vinegars, jellies, we

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narrowed it round -- down to the range of four. Scotland food and

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drink, the body task with growing sector, has stressed the importance

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of business is collaborating to add value to their products. What is

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happening here seems a pretty good model. Working in collaboration is

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far more effective. It helps us get to market quicker than we would

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have. If I had taken the project on myself. We got up to about 5,000

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units in the first year. We doubled that in the second and I think we

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are on target to do 25,000 units this year and clearly there is a

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lot of potential to take it further. The results of our opportunities

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out there but we haven't tapped into -- there is lots of

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opportunities. We can develop the range to increase the choice of

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dressings. Successful business collaborations are a bit like salad

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dressing. You take three people with different skills of products,

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bring them together and with a bit of a shake, you have a brand new

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:16:11.:16:22.

Delicious! If you have a comment about

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anything you see on the programme or have a wonderful story, e-mail

:16:25.:16:35.
:16:35.:16:36.

us at: This week I am in North West Sutherland in Kinlochbervie where

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the weather is warm. But what about the prospects for this week, the

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After a two-day's dry mild conditions, a change in the next

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few days. Starting with the pressure shock tomorrow. This

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pressure will be influence over the next few days. On Saturday morning,

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our start across the North West as the rain makes its way inland

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towards the Borders. We will have some mild air, so mid-afternoon

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tomorrow around 4pm, temperatures 13, 14 degrees. But it will

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deteriorate. Around the Moray Firth we could see temperatures up to 17

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ahead of the rain. It will be an improving picture. If you are out

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and about this weekend, the western ranges and Hills will be worked for

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tomorrow. In the east, it will be dry to start with brightness

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possible although the rain will be Reigate -- arriving later. On the

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water, across the south-west we can expect force five from a southerly

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direction. In the East, once again a force five it later. Moderate

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visibility. Rain in the afternoon. The second half of the afternoon it

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into the evening, a second whether fund shows its hand. Cooler

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conditions come in behind the second front. Looking at the

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pressure chart for Sunday, low- pressure moving eastwards. We will

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introduce a south-westerly flow feeding showers into western parts

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of the country. Our way from here, drier and brighter conditions. Much

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cooler. That is the general theme for the next few days. Turning

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colder and we can see why that is by taking a look at the pressure

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chart for Monday. We will start to see more of a westerly flow so a

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cooler source region for the winds. Showers merging at times to form

:19:08.:19:13.

longer periods of rain. Not a pleasant day to stop the week. On

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Tuesday, low pressure is moving further East and we will see a

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north-westerly airflow. Some of those showers will be turning

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wintry, snow over the hills. Further East and West, temperatures

:19:29.:19:33.

10 or 11 with the drier, brighter conditions. By Wednesday some of

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the wintry showers will be down to low levels. Only affecting the

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:19:48.:19:56.

highest of the road, but away from In the final part off Andy Torbet's

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guide to snorkelling Scotland, he takes us down a fast-flowing river

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:20:11.:20:18.

This week, and just outside Braemar on the banks of the River Dee. I

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will be exploring, Linn of Dee one of the most exciting and

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exhilarating river dives anywhere in the UK. This is the Linn of Dee,

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and narrowing in the rock, the full force of the river comes through.

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The rock is very tough and has been here for thousands of years, but

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this is the relentless power. The first major feature you come to is

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the washing machine. You can see why it gets that name. The water is

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thundering around in a circle. I am going to start at my journey just

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to the left-arm side of it. The water is strong today, and I don't

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recommend you jump in unless you That is probably the most energetic

:21:35.:21:40.

I have ever seen Linn of Dee. It is great fun, but you are moving so

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fast it is hard to appreciate what you are passing through. But it

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opens out and it slows down. We will head downstream and see what

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:21:59.:22:04.

These big circular pools are caused by massive eddies in the water,

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constantly scuppering the rock. The water is a beautiful brown colour.

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Under the water, there are lots more of the circular features, like

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this one which has been formed by small pebbles constantly spraying

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around, scouring the rock. This stretch is home to many species of

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fish like trout, salmon and eel. The Linn of Dee became famous a

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long time ago as a famous spot for Queen Victoria. I doubt she would

:22:43.:22:53.
:22:53.:22:53.

have been snorkelling! It is a fantastic way and easy way to see

:22:53.:22:57.

our wildlife and geology and history. That's it from the series,

:22:57.:23:07.
:23:07.:23:08.

I hope you have enjoyed it. With the decline of horse-drawn

:23:08.:23:14.

transport, there are few left. Euan has been to five to see how to

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change a wheel the old fashioned way. -- Fife.

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Before the First World War, this would have been a vital part of

:23:27.:23:32.

village life, making and repairing all kinds of carts and wagons, just

:23:32.:23:38.

like this one. But with the demise of horse-drawn transport, a very

:23:38.:23:45.

few wheelwright remain in business. Ian Grant is one of only a handful

:23:45.:23:50.

of craftsmen, keeping these traditional skills alive. How does

:23:51.:23:56.

what you're doing now differ from what a wheelwright would have done

:23:56.:24:01.

200 years ago? Very little. The methods are basically the same. The

:24:01.:24:06.

only thing that is different is the machines used to produce the end

:24:06.:24:14.

product. It makes the job a whole lot easier. The traditional market

:24:14.:24:18.

of horse drawn farm and trade vehicles had all but dried up by

:24:18.:24:25.

the 1960s. Since then, if you men left work on restoration of vintage

:24:25.:24:29.

vehicles used for shows and displays. What are you working on

:24:29.:24:39.

at the moment? This is the haberdasher's van. I saw one of the

:24:39.:24:48.

same type in Reading. And I had no measuring tape, all I had was a

:24:48.:24:52.

sheet of paper and I size myself against it and took the sizes from

:24:52.:24:57.

that. In the past, the wheelwright would have had an apprentice who

:24:57.:25:03.

would have been working at this job for up to five years. But he does

:25:03.:25:08.

not have that luxury, he has made. What are we doing? We are going to

:25:08.:25:14.

put the tyres on these wheels. Grab the top one, when it is on and

:25:14.:25:24.
:25:24.:25:27.

bedded down, we will apply the water. That is it. Offer it on. To

:25:27.:25:35.

produce a wheel, you are looking at around �800 a wheel. I can

:25:35.:25:41.

generally make the two wheels in the space of about five days.

:25:41.:25:48.

all about speed? It is all about speed.

:25:48.:25:53.

The workshop has my name on it, and that means more than anything to me.

:25:53.:26:03.
:26:03.:26:08.

If it is not right, don't let it go. I do strongly feel skills like

:26:08.:26:11.

these should then be discarded. This is what I'm trying to achieve,

:26:11.:26:17.

keep the thing alive as long as possible. How is it looking? It is

:26:17.:26:25.

looking good. You must get a great feeling out of that when it works?

:26:25.:26:30.

Most of the time, Euan. That was hard work and a little bit

:26:30.:26:40.
:26:40.:26:51.

dangerous. The bad news is, there And the skills we have used here

:26:51.:26:53.

today making this we'll have changed very little over the last

:26:53.:27:03.

100 years. But let me tell you, it is a labour of love. Another six

:27:03.:27:07.

inches. I love what I do, I genuinely love

:27:07.:27:15.

my work. Before I even started this job, I saw it finished in my mind's

:27:15.:27:22.

eye and knew exactly where I was going. I do think to myself, what

:27:22.:27:30.

is going to happen when I go? There is no monument. But this

:27:30.:27:34.

haberdasher's van will go for another 200 years if it is looked

:27:34.:27:42.

after. What do you feel about the fact these skills are dying? Well,

:27:42.:27:49.

it isn't half Killing Me! I am so glad we don't have to do

:27:49.:27:53.

that when we get a puncture. Now I have time to tell you what is on

:27:53.:27:59.

next week's Landward. I need some slippery characters in

:27:59.:28:05.

need of a helping hand. They are so small, but they will be

:28:05.:28:14.

going to Bermuda to spawn. Euan is going to Eigg. Tim Brabants

:28:14.:28:21.

just in front of us. And, tackling Scotland's tic

:28:21.:28:27.

problem. We used the tick mops on the hill. They jump on to them, and

:28:27.:28:34.

Dougie Vipond meets the Perthshire businesses behind an award-winning collaboration. Euan McIlwraith embarks on a sailing journey to Eigg, Muck and Coll, and Andy Torbet goes snorkelling in a fast-flowing river.