:00:22. > :00:28.Hello, and a very warm welcome to Landward, celebrating the best of
:00:28. > :00:31.Scotland's countryside. In a moment, Sarah will be looking at the new
:00:31. > :00:34.scheme to give aspiring farmers a foothold in the industry. First,
:00:34. > :00:39.here's what else is coming up on the programme. Celebrating the
:00:39. > :00:42.origins of the iconic Aberdeen Angus. It's quite extraordinary to
:00:42. > :00:48.think that in 1860 they were created and now they are all over
:00:48. > :00:51.the world. We meet the man who makes the traditional Orkney chair.
:00:51. > :00:56.They were traditionally designed to keep the cold draughts out and the
:00:56. > :01:01.warmth from the pete fire in. So they use natural material, straw
:01:01. > :01:07.from the fields and driftwood from the shore. And Nick creates another
:01:07. > :01:14.gourmet meal from leftovers. Do you like it hot? I do, yes. OK, we're
:01:14. > :01:18.going to make it really nice and The long tradition of families
:01:18. > :01:21.running farms is becoming a thing of the past. As younger generations
:01:21. > :01:27.look for better-paid jobs elsewhere, Scotland's farms are being run by a
:01:27. > :01:29.much older, experienced generation. It's also notoriously difficult for
:01:29. > :01:34.young people to break into farming, injecting new blood into the
:01:34. > :01:36.industry. But, as Sarah has been finding out, a few have been
:01:36. > :01:46.getting a much-needed helping hand into farming.Farming was very much
:01:46. > :01:48.
:01:48. > :01:58.Farms were passed down to the next generation, keeping the skills and
:01:58. > :02:00.
:02:00. > :02:04.knowledge on the land and a But, in the past 20 years, things
:02:04. > :02:14.have changed. Sons and daughters are less likely to stay and work on
:02:14. > :02:15.
:02:15. > :02:18.the family farm. The average age of And even when children do want to
:02:18. > :02:25.take over a farm, passing the property on is not always
:02:25. > :02:28.straightforward. There are very often succession issues where there
:02:28. > :02:33.are one or two children, three of four sometimes, and the family
:02:33. > :02:36.assets have to be diluted amongst these children. So what happens is
:02:36. > :02:39.that the farm is sold on and the youngsters don't get the
:02:39. > :02:49.opportunity. These potential young farmers are then faced with a
:02:49. > :02:52.problem of buying or leasing a farm The biggest obstacles for aspiring
:02:52. > :02:56.farmers are the high cost of farmland and the lack of available
:02:56. > :03:05.tenancies. With this in mind, efforts are now under way to inject
:03:05. > :03:11.The Forestry Commission is running a pilot Starter Farm Initiative to
:03:11. > :03:14.help new entrants into the industry. The initiative was piloted by
:03:14. > :03:20.Forestry Commission Scotland six months ago when we offered two
:03:20. > :03:25.units to let in Fife. Both of these units have now been let and we have
:03:25. > :03:31.two very capable young men at the reins of these units. Zander Hughes
:03:31. > :03:36.is the first new entrant to take on a Forestry Commission starter farm.
:03:36. > :03:39.How does it feel? It feels great. It's still very much in the early
:03:39. > :03:42.days at the moment. We've only been in the house for about a month now.
:03:42. > :03:49.Already we've got crops in the ground, we are getting the farm
:03:49. > :03:53.back to how it should be and we are making progress. Zander came to us
:03:53. > :03:58.with a plan that ticked all the right boxes. He's a young lad, he's
:03:58. > :04:01.got drive, he's got enthusiasm. The difficult thing about the whole
:04:01. > :04:09.process is that we have a lot of real people that have driev and
:04:09. > :04:15.enthusiasm and it's hard to pick Why did you apply for a Starter
:04:15. > :04:19.Farm Initiative? I saw it, and still do see it, as a huge
:04:19. > :04:22.opportunity. It's very rare to get the chance to have your own arable
:04:22. > :04:28.farm, nowhere more so than in Fife where these opportunities are very
:04:28. > :04:33.much sought after. So it was a great opportunity and it still is.
:04:33. > :04:39.How difficult is it to get a foot on the farming ladder? In some
:04:39. > :04:42.areas, it's difficult. In other areas, its near impossible. You
:04:42. > :04:49.need a very, very big bank balance or a very considerate bank manager,
:04:49. > :04:54.You also have to be willing to make some pretty major sacrifices for a
:04:54. > :05:02.couple of years until you get a business on its feet. It makes
:05:02. > :05:06.becoming established particularly Following the big interest and high
:05:06. > :05:10.number of applicants for the pilot scheme, it is now being extended to
:05:10. > :05:20.three more farms across Scotland. Today, potential new entrants are
:05:20. > :05:28.
:05:29. > :05:37.coming to view this farm in Aberdeenshire. I've 300 sheep at
:05:37. > :05:41.home on my family farm. But it's not enough, it will never be big
:05:41. > :05:48.enough for me again, just to have my own sheep and make a name for
:05:48. > :05:52.myself. So, the house is a couple of years old. Three bedrooms. The
:05:53. > :06:00.master bedroom, upstairs with an en-suite. Do you think there's a
:06:00. > :06:03.lot of potential? I do. I think it's got the potential to go far.
:06:03. > :06:08.There are plenty of buildings for moving forward. It's a good start,
:06:08. > :06:14.yes. What would you do with it? Probably have a few cattle and some
:06:14. > :06:18.sheep, just go from there. It's great that there is a starter farm,
:06:18. > :06:28.I can try for it and somebody is getting an opportunity to get a
:06:28. > :06:31.
:06:31. > :06:34.start. It's not a bigger farmer coming in and taking over.
:06:35. > :06:42.plans are to produce another three farms in six months' time and more
:06:43. > :06:45.farms as we develop them from our resources. A lot of tenant farms
:06:45. > :06:52.nowadays are just going to a neighbouring farmer or someone they
:06:52. > :06:57.know. It's hard to get your foot into farming. This is the kind of
:06:58. > :07:04.thing that would be good for the farming community. For other people,
:07:04. > :07:14.not just me, the other people as well. There is still a lot of work
:07:14. > :07:15.
:07:15. > :07:17.to be done to get new talent into farming. But the Scottish
:07:17. > :07:23.government and other agencies have started to tackle the shortfall.
:07:23. > :07:30.With initiatives like this one, doors will open for a lucky few.
:07:30. > :07:33.You must be pretty chuffed, pretty happy? Very. Very lucky to have
:07:33. > :07:36.been given the opportunity. It was a tough challenge to get the
:07:36. > :07:39.finance in place to be able to do it. I'm very lucky that I have
:07:39. > :07:46.managed to do that with help from friends, family, neighbours and
:07:46. > :07:56.everyone else. Very fortunate, very chuffed that I'm standing here
:07:56. > :07:57.
:07:57. > :08:00.today. Still to come, Euan takes us back to the birthplace of the
:08:00. > :08:03.Aberdeen Angus breed. Sir George was my great grandfather and he
:08:03. > :08:06.started to the first heard of Aberdeen Angus in 1860. Since then,
:08:06. > :08:10.they have been peacefully grazing in front of the castle. And we find
:08:10. > :08:13.out how to make an Orkney chair. average, a standard Orkney chair
:08:13. > :08:23.will take 100 hours from start to finish. But it will last hundreds
:08:23. > :08:30.
:08:30. > :08:33.and hundreds of years. When times are hard, it's important we cut
:08:33. > :08:37.down on waste. Finding something interesting to do with your
:08:37. > :08:40.leftover roast isn't always easy. Thankfully, Nick is here to help.
:08:40. > :08:43.Last week I joined the Scott family on their Easter Ross farm. After
:08:43. > :08:47.finding out about farm and it's fantastic produce, I joined Fiona
:08:47. > :08:51.in the kitchen to make the most of the leftovers from Sunday lunch.
:08:51. > :08:58.Our efforts. And the leftover beef. Were not wasted on Fiona and her
:08:58. > :09:03.four hungry children. As well as rearing pedigree cattle, John also
:09:03. > :09:07.has an impressive flock of pedigree and commercial sheep. Over the
:09:07. > :09:10.years, we have tried various different breeds. The two main ones
:09:10. > :09:15.we are using are the Texel, originally from France and New
:09:16. > :09:20.Zealand Suffolk. You've got a big family, John. How often do you try
:09:20. > :09:23.to eat food from your own farm? Every opportunity we get. One of
:09:23. > :09:26.the favourite meal times for us would be sitting down with a roast
:09:26. > :09:31.of Scotch lamb that's been produced here, on a Sunday, around the
:09:31. > :09:34.dining room table. Just chatting through what we've done through the
:09:34. > :09:40.week, what we're going to do the next week and it's a great family
:09:40. > :09:44.occasion. John, I'm very glad that you are generous with the amount of
:09:44. > :09:54.meet you're roasting and that there are leftovers. Because I think it's
:09:54. > :09:57.
:09:57. > :10:07.time that we went back down into A house with this many wellies,
:10:07. > :10:10.So, Fiona, you are a farmer's wife which means you are a busy person.
:10:10. > :10:13.Presumably you don't have a lot of time for the kitchen? Yes, I can be
:10:13. > :10:19.two or three days in the office doing book-keeping and I sometimes
:10:19. > :10:23.help John moving stock around. anything that can save you time in
:10:23. > :10:26.the kitchen would be a bonus? Definitely. So, we are going to
:10:26. > :10:32.make a quick curry using up this rather tasty looking pieces of
:10:32. > :10:38.roast lamb. So, if you want to dice that up into little cubes. Not too
:10:38. > :10:42.small. I'll start making the curry base. Actually, you can make this
:10:42. > :10:46.curry base in advance and freeze it and just put the lamb in at the
:10:46. > :10:49.last minute. You don't actually have to cook that with it. So, I'll
:10:49. > :10:54.start making the base. Plenty of oil. Maybe even a couple of
:10:54. > :11:02.tablespoons. Three or four tablespoons of oil in here. To that
:11:02. > :11:05.we are going to add quite a lot actually. Do you like it hot?
:11:05. > :11:08.Right, we're going to make it really nice and spicy. So that's
:11:08. > :11:18.three green chillies, sliced up. A couple of inches of ginger, chopped
:11:18. > :11:20.
:11:20. > :11:25.into slices. A bit of cumin seeds, whole cumin seeds. I'll just let
:11:25. > :11:28.this cook down on the stove. how long can I keep leftover meat
:11:28. > :11:33.for in the fridge? As long as it's cooled down quickly and kept in a
:11:33. > :11:39.sealed container, two days, safely in the fridge. So, that is cardamom
:11:39. > :11:43.seeds as well. And some garlic. Quite a lot of garlic. That is
:11:43. > :11:48.quite a lot. Yes. When you are cooking with garlic, the whole
:11:48. > :11:56.family eats the garlic and nobody is left out. A large amount.
:11:56. > :12:02.So, the lamb is chopped up, ready to go. The base is nearly there.
:12:02. > :12:05.This is the cheat, we are using curry paste from a jar. As mild or
:12:05. > :12:14.hot as you like. I'm fairly generous with it, a couple of big
:12:14. > :12:22.So, we are ready for the lamb. If you want to add that in. That's
:12:22. > :12:28.lovely. We'll cook the lamb in the spice base. That will start to
:12:28. > :12:38.So, Fiona, could you chop up the coriander, stalks and all? There's
:12:38. > :12:39.
:12:39. > :12:43.The stock, just enough to cover the lamb. We're going to add some
:12:43. > :12:46.tomatoes, just quartered tomatoes in there. I'm not going to cook the
:12:46. > :12:50.tomatoes right down until they go soggy. You want to keep a bit of
:12:50. > :13:00.bite to them. We will cover that and leave that to cook for about 15
:13:00. > :13:01.
:13:01. > :13:07.So, that has had about 15 minutes now. The tomatoes just starting to
:13:07. > :13:12.soften down. All that flavours comes out, so it smells pretty good.
:13:12. > :13:16.At this stage, we can add the spinach. How much? The whole lot.
:13:16. > :13:21.It looks like masses, but once it's cooked down, it will disappear. And
:13:21. > :13:26.the coriander as well. Cook that off for two or three minutes and
:13:26. > :13:30.then a little bit of mango chutney for sweetness. And a bit of lime, a
:13:30. > :13:40.little bit of sweet and sour thing at the end. That's it done. It
:13:40. > :13:49.
:13:49. > :13:52.really is very quick. Start to That's delicious. Now, there are
:13:53. > :13:56.millions of different ways of using up the leftovers from your Sunday
:13:56. > :13:58.roast. But for some fresh ideas go to the Quality Meat Scotland
:13:58. > :14:03.website scotchbeefandlamb.com and click on the recipe section for
:14:03. > :14:13.some new ideas. Enjoy your leftovers. I'm certainly enjoying
:14:13. > :14:15.
:14:15. > :14:18.This year is the 150th anniversary of the publication of the Aberdeen
:14:18. > :14:24.Angus Herd Book, the family tree that traces the breed back to its
:14:24. > :14:34.earliest origins. Euan travel to the north-east to find out how the
:14:34. > :14:37.
:14:37. > :14:44.breed has developed into the The Aberdeen Angus is one of our
:14:44. > :14:53.most iconic native breeds. From humble beginnings, they have gone
:14:53. > :14:56.on to dominate the beef industry worldwide. I think it would be true
:14:56. > :14:59.to say the Aberdeen Angus breed is the most successful each breed in
:14:59. > :15:03.the world, and it all stems from the north-east of Scotland, the
:15:03. > :15:06.twin cradles of Aberdeen and Angus, and it has spread all over the
:15:06. > :15:07.world to the major beef producing countries, Argentina they reckon
:15:07. > :15:17.there's 50 million there, 80% Aberdeen Angus, all emanating from
:15:17. > :15:18.
:15:18. > :15:22.the north-east of Scotland. The Aberdeen Angus cattle you see
:15:22. > :15:24.here at the Turriff Show are the direct descendants of the small
:15:24. > :15:29.hardy black cattle that once roamed the north-east of Scotland for
:15:29. > :15:32.hundreds of years. Then in the 19th century a few foresighted farmers
:15:32. > :15:39.saw the value of their native breeds, and started a selective
:15:39. > :15:46.breeding program. The rest, as they breeding program. The rest, as they
:15:46. > :15:48.The Aberdeen Angus breed was started by Hugh Watson of Keillor
:15:49. > :15:58.in Angus and his contemporary William McCombie of Tillyfour in
:15:59. > :16:01.
:16:01. > :16:06.This is the first copy of the polled herd book as it was then,
:16:06. > :16:09.the initial register of pedigree Aberdeen Angus cattle. How does a
:16:10. > :16:13.herd book work? By definition, it is a pedigree lineage history, so
:16:13. > :16:21.every herd book is sequential so you can trace from the modern herd
:16:21. > :16:25.book back to the original, it is just a database.
:16:25. > :16:28.How does it start? Interestingly, it starts with an
:16:28. > :16:35.appropriate bull called Old Jock, the very first entry in the book as
:16:35. > :16:41.you will see. That's him behind you. What did
:16:41. > :16:43.they start with? Where did they take them from?
:16:43. > :16:46.There would have been a collection of local cattle in Aberdeenshire
:16:46. > :16:55.and Angus, and these breeders collected together cattle which
:16:55. > :17:00.looked the same. Of course, the major component of that collection
:17:00. > :17:03.was they were hornless, quite unique.
:17:03. > :17:07.It is hard to imagine all the Aberdeen Angus throughout the world,
:17:07. > :17:10.millions of cattle, descended are from old Jock. Most of the modern
:17:10. > :17:13.cattle around the world can be taken to foundations families that
:17:13. > :17:23.started here all those years ago. This is our way of ensuring the
:17:23. > :17:25.
:17:25. > :17:32.The work done by Watson and McCombie was followed by another
:17:32. > :17:35.important figure in the form of Sir George MacPherson-Grant. And the
:17:35. > :17:40.herd he established here at Ballindalloch is the oldest in the
:17:40. > :17:44.world, and it is still owned by his descendants.
:17:44. > :17:47.Sir George was my great-grandfather, and he started the first herd of
:17:47. > :17:51.Aberdeen Angus in 1860. Since then they have been peacefully grazing
:17:51. > :17:55.in front of the castle for all those years.
:17:55. > :18:03.How much have they changed since the very first ones? They have
:18:03. > :18:06.changed quite a lot. In the old days they had very short legs. And
:18:06. > :18:10.now they have got much longer legs. And much bigger animals, bigger
:18:10. > :18:13.carcasses. It is quite extraordinary to think 1860 they
:18:13. > :18:22.were created, and now they are in Australia, New Zealand, South
:18:22. > :18:25.America, America and Canada, all over the world.
:18:25. > :18:28.Would Sir George have approved of these beasts at the bottom of your
:18:28. > :18:31.garden? I think he would be delighted. My
:18:31. > :18:37.great-grandfather said if the family ever got rid of the Aberdeen
:18:37. > :18:47.Angus that would be the end of the family at Ballindalloch.
:18:47. > :18:48.
:18:48. > :18:52.No pressure then! The Aberdeen Angus may have evolved
:18:52. > :18:54.with the demands of the industry of the last 150 years, but it's
:18:54. > :19:04.worldwide reputation and incredible popularity means its future is
:19:04. > :19:14.
:19:14. > :19:23.If you have a comment about anything on the programme or have a
:19:23. > :19:26.wonderful story to share please e- Now, the weather here in Kippen at
:19:26. > :19:28.the old parish church graveyard is misty, pretty atmospheric, but what
:19:28. > :19:38.about the prospects for this weekend and beyond? Here is the
:19:38. > :19:46.
:19:46. > :19:50.After some turbulent weather this week tomorrow it is looking much
:19:50. > :19:55.better. If we take a look at the pressure charred we can see some
:19:55. > :19:59.showers across the north-west, but elsewhere a cold, frosty start and
:20:00. > :20:05.fairly dry with a good amount of sunshine. A cold start across much
:20:05. > :20:10.of the country, that friends -- fresh breeze across northern
:20:10. > :20:20.coastal parts. Plenty of sunshine and blue sky. Look at the
:20:20. > :20:20.
:20:20. > :20:24.temperature. Crisp sunshine. Some cloud but generally dry and bright.
:20:24. > :20:29.Showers are more likely across the Hebrides and the Northern Isles. If
:20:29. > :20:35.you are walking or climbing across the western ranges we will see some
:20:35. > :20:43.wintry showers over the high ground but easing through the day.
:20:43. > :20:50.Temperatures above freezing at the summits. Plenty of sunshine,
:20:50. > :21:00.fantastic visibility, but it will be cold. If you are out and about
:21:00. > :21:09.in the south-west you can expect fair conditions, good visibility.
:21:09. > :21:13.And over in the east not bad either. Good visibility. Later on the wind
:21:13. > :21:20.increases and we could see some rough seas. Across Shetland, some
:21:20. > :21:23.squally showers for much of the day, but easing by the afternoon. A into
:21:23. > :21:27.the evening and overnight, cold and frosty, but there is that rain
:21:27. > :21:31.working his way up. As it runs into the cold air it will produce snow
:21:31. > :21:35.over the hills and mountains. Temperatures close to freezing for
:21:36. > :21:41.many. Because of that rain we have a Met Office warning. It is yellow,
:21:41. > :21:47.be aware, we are expecting heavy rain. This low-pressure heading
:21:47. > :21:51.towards us. It is a glancing blow. Across the south-east up towards
:21:51. > :21:55.Angus, that is where we are expecting heavy rain to be. The
:21:56. > :22:00.further west and north-west, drier, some brightness, but fairly limited.
:22:00. > :22:05.Next week the low-pressure pulled away towards Scandinavia, we see a
:22:05. > :22:13.northerly flow of her. Fairly cold on Monday, affair and out of cloud
:22:13. > :22:17.around. -- there will be a fair amount of cloud. Tuesday, it still
:22:17. > :22:24.with a northerly flow of air, it will be cold, had fully more in the
:22:24. > :22:31.way of brightness. Inland one or two showers, wintery ever higher
:22:31. > :22:41.ground, temperatures seven degrees. Similar story as we head through to
:22:41. > :22:46.
:22:46. > :22:49.Wednesday, generally dry and bright. Over the past couple of weeks Sarah
:22:49. > :22:53.has been meeting the craftsmen and women living and working on the
:22:53. > :23:03.Orkney Islands. This week in the final part of her series she is
:23:03. > :23:09.
:23:09. > :23:13.meeting a man who is reinterpreting Making straw back chairs is an age-
:23:13. > :23:15.old tradition here on Orkney. They originated from a simple piece of
:23:15. > :23:23.furniture which islanders could make using whichever materials were
:23:23. > :23:30.available. And today is no different. Fraser Anderson is a
:23:30. > :23:36.young furniture maker who embraces the local tradition. I don't want
:23:36. > :23:40.to stop you mid-chair, Fraser, but tell me what are you doing. Just
:23:40. > :23:43.working on a straw back Orkney chair. They were traditionally
:23:43. > :23:47.designed to keep the cold drafts out and the warmth from the peat
:23:47. > :23:50.fire in, so they got the straw from the fields and driftwood from the
:23:50. > :23:56.shore, because it was the only timber available to them as there
:23:56. > :24:00.are no trees on the island. Just building the back up, row by row,
:24:00. > :24:03.all the way to the top, this way you can shape the chair to suit the
:24:03. > :24:05.individual. The natural material shapes and moulds to the person's
:24:05. > :24:15.posture over time, so this makes it particularly comfortable, years and
:24:15. > :24:20.
:24:21. > :24:23.Being able to keep a tradition going is really satisfying. It is
:24:23. > :24:26.also still in demand, there are that many traditions dying away
:24:26. > :24:36.through factories, machines, the Orkney chair is still made the same
:24:36. > :24:37.
:24:37. > :24:41.way it was hundreds of years ago. Do you come across many of the
:24:41. > :24:44.original chairs? Yes, I actually have a fair
:24:44. > :24:47.collection of them, all the different designs. They were first
:24:47. > :24:50.made commercially in 1895 but anything before that was a
:24:50. > :24:54.traditional Orkney chair because it was made by the poor man for
:24:54. > :24:58.themselves. They were known as the poor man's chair because they
:24:58. > :25:01.couldn't afford furniture from the mainland.
:25:01. > :25:11.Like the chair makers before him Fraser forages for materials on the
:25:11. > :25:12.
:25:12. > :25:20.shore. But his method of collecting is definitely 21st entry. --
:25:20. > :25:23.Fraser, I am loving your approach to collecting your materials. How
:25:23. > :25:27.often do you do that? Usually in the winter time, over
:25:27. > :25:31.the four to five months, but this year we have got quite a lot of big
:25:31. > :25:34.logs, so after a big storm you go out looking down the cliffs, across
:25:34. > :25:42.the skerries, it never really on the beaches, it always gets stopped
:25:42. > :25:48.before it arrives on the beaches. This is a beauty, any clue as to
:25:48. > :25:52.where it is from? It looks like it is Oregon pine, from North America,
:25:52. > :25:56.but it has been a tree cos it's go the roots still been there at some
:25:56. > :25:58.point so they have just been wiped away with the battering of the sea.
:25:58. > :26:01.You will get the sea stain through the timber with the salt
:26:01. > :26:07.penetrating the wood, so there is a blue streak through the timber and
:26:07. > :26:12.it makes a really nice character when it is dried out in two and a
:26:12. > :26:16.half years' time. It'll be another two and a half
:26:16. > :26:20.years before you can use this. Yes, I tend to air dry it outside,
:26:20. > :26:28.let the rain get the salt water out. It is a long process but it's worth
:26:28. > :26:33.Fraser's modern approach doesn't stop with the jet ski. He also
:26:33. > :26:37.likes to create new designs. When I first started I came out
:26:37. > :26:41.with around back Orkney chair and this was more of a kind of easy
:26:41. > :26:43.chair which means you didn't need to sit upright in the chair, you
:26:43. > :26:46.could turn sideways onto it, you could sit in a relaxed posture, it
:26:46. > :26:49.catches you in the upper back rather than the lower back, more of
:26:49. > :26:56.a modern chair, but still traditional because it is made in
:26:56. > :26:59.the same sort of way. Are they quite popular?
:26:59. > :27:02.Really popular. Nowadays that I have gone back to the traditional
:27:02. > :27:05.method of using driftwood, a lot of different materials, other timbers
:27:05. > :27:13.to match people's homes, so you can make more individual pieces which
:27:13. > :27:16.is all one-off, rather than a standard Orkney chair.
:27:16. > :27:21.I know each chair is different in size, but how long, on average,
:27:21. > :27:25.does it take you to make a chair? On average a standard chair will
:27:25. > :27:29.take 100 hours from start to finish so it is quite time-consuming. But
:27:29. > :27:35.it is worth it in the end. It will last hundreds of years when it is
:27:35. > :27:37.The Orkney chair is one of the island's oldest traditions, but
:27:37. > :27:44.with young furniture makers like Fraser embracing and reinventing
:27:44. > :27:53.the craft it is likely they will be made here for many years to come. I
:27:53. > :27:56.What an absolutely beautiful chair, and before I take my well-earned
:27:56. > :28:03.seat, just got time to tell you what is coming up next week's
:28:03. > :28:08.programme. How island butchers saved the Orkney abattoir. We are
:28:08. > :28:11.keen to keep it going. We get a lot of backing from the farmers, they
:28:11. > :28:16.have been helping as much as they can. And Sarah confronts her fear
:28:16. > :28:19.of horses. Learning to communicate with a horse is the key to becoming
:28:19. > :28:28.more confident, but the big test for me will be getting in the