:00:21. > :00:25.Hello, a very warm welcome to Landward for the final programme of
:00:25. > :00:29.this series. As it is Christmas, we thought we should get together for
:00:29. > :00:33.a meal. And we have chosen a stunning location of the Mar Lodge
:00:33. > :00:37.estate on Royal Deeside. For once, I am not going to be doing any
:00:37. > :00:41.cooking at all. I am just here to eat and to give my verdict on
:00:41. > :00:45.everybody else's cooking. At the end of the programme, Sarah, Euan
:00:45. > :00:48.wore myself will be crowned Landward Christmas Cook 2012. First,
:00:48. > :00:52.here is what else is coming up in this festive edition of the
:00:52. > :00:55.programme. Sarah will be cooking venison for
:00:55. > :01:02.the main course and finding out how the Maray estate are managing the
:01:02. > :01:07.deer population to enable the population of the Caledonian pine
:01:07. > :01:09.forest. Nick will be finding out about Ma'am Launchy itself. I will
:01:09. > :01:14.research a traditional Scottish recipe to create the perfect
:01:14. > :01:24.Christmas dessert. And, at the end of the day, if we will find out
:01:24. > :01:30.
:01:30. > :01:37.which one of us has created the We are spending the day at the
:01:37. > :01:43.picturesque Claybokie House on the Mar Lodge estate. This is nice.
:01:43. > :01:48.Very nice. It's very lovely, isn't it? Comfortable. It's good, isn't
:01:48. > :01:55.it? Ladies and gentlemen, we cannot relax because we all have courses
:01:55. > :01:59.to prepare, except for Nick, here in an advisory capacity only. Nick,
:01:59. > :02:03.your first step. Do you want to go into the kitchen first? I don't
:02:03. > :02:13.need the kitchen, because I've got a strange twist on a traditional
:02:13. > :02:14.
:02:14. > :02:18.starter and for that I need to be What I am doing is a traditional,
:02:18. > :02:24.slightly unconventional way of cooking salmon. This is hot smoked
:02:24. > :02:30.Caledonian pine salmon. This was taught to me by a native American
:02:30. > :02:33.Indian in the Rockies in Canada. They used sockeye salmon but it
:02:33. > :02:37.should work well for Scottish salmon. You name it to the board
:02:37. > :02:43.and get it as close to the fire as you can. It will basted its own
:02:43. > :02:47.juices. When the essence of the smoke get into that, it's fantastic.
:02:47. > :02:51.We don't want too much, because the second section is going to be cold
:02:51. > :02:55.smoked salmon. For that, we are going to use some sawdust I cut up
:02:55. > :03:01.with a chainsaw earlier on. We will smoke that overnight and serve it
:03:01. > :03:06.with a deconstructed blinis, a creme fraiche sauce and a hint of
:03:06. > :03:11.sorrel mushroom and Amethyst deceiver. With the hot smoked
:03:11. > :03:16.salmon, I'm using hand foraged wild wood sorrel sauce, which I gathered
:03:16. > :03:20.this morning. The Scottish Salmon, as everybody knows, is the king of
:03:20. > :03:26.fish. This is the king of rivers, the Dee, one of the best salmon
:03:26. > :03:32.rivers in Scotland. A few weeks ago, the amazing sight of salmon coming
:03:32. > :03:36.up for spawning was phenomenal. We were there to see it happen. Once
:03:36. > :03:41.they have made the epic journey up the river, the salmon have to
:03:41. > :03:44.insure a new generation of fish is produced. I met up with Edwin of
:03:44. > :03:49.the Dee Fishery Board to see if we can spot any salmon as they are
:03:49. > :03:53.spawning. It's a crucial stage 4 salmon just now. They lie in the
:03:53. > :03:58.middle of their spawning time. it a myth that they come back to
:03:58. > :04:02.the place they were born? actually they do have a strong
:04:02. > :04:08.homing instinct. Some of the fish that are spawning in the gravel
:04:08. > :04:15.beside does have actually been born there themselves. -- beside us.
:04:15. > :04:19.Where are we heading for? We are going to blend Hannon, --
:04:19. > :04:22.Glentanner, which is a good spawning plates. We will catch up
:04:22. > :04:28.with the lads doing the survey there to see what the spawning is
:04:28. > :04:33.going to be like. If you look back in the old records, it starts in
:04:33. > :04:37.the third week of October. This year, it has started in the third
:04:37. > :04:42.week of October. It has stayed the same for well over 50 years.
:04:42. > :04:46.have now come up the river to one of the tributaries of the Dee. This
:04:46. > :04:51.is typical sporting country? typical spawning area. The
:04:51. > :04:55.tributaries are used a lot by Sam and was born in. Why this bit? It's
:04:55. > :04:59.pretty shallow and rocky. That is what they're looking for. They are
:04:59. > :05:02.looking for shallow water. The female comes to a place like this.
:05:02. > :05:09.When she is ready to spawn, she will test a few areas, she will
:05:09. > :05:15.find a place that she likes and she will start digging her redd, like a
:05:15. > :05:20.nest. There is a practical reason for these, it's not just because
:05:20. > :05:26.they look cool. These are polarised glasses. They cut out the glare and
:05:26. > :05:31.allows us to see below the surface of the water. Is it male fish that
:05:31. > :05:36.we are saying at the moment? You'll see some salmon flashing up the
:05:36. > :05:40.river. Yes, at spawning time, most of them will be the males pushing
:05:40. > :05:43.and shoving and try to establish their position. Hormones are racing.
:05:43. > :05:48.This is what they have been waiting for since they came back from the
:05:48. > :05:52.sea. They might have come in six or seven months ago and it all depends
:05:52. > :05:56.on being successful, right here, right now on the spawning beds.
:05:56. > :05:59.many of the salmon, this will be their final journey as they put all
:05:59. > :06:04.their effort into spawning and producing the next generation of
:06:04. > :06:14.fish. After spawning, many will die in the very river that their lives
:06:14. > :06:15.
:06:16. > :06:23.Well, here it is. I think it looks magnificent. Now it's time to plate
:06:23. > :06:29.up. How are you? Very well, thank you. I'm quite happy with this.
:06:29. > :06:33.What have we here? Salmon, nailed to a board and cooked in front of a
:06:33. > :06:39.Caledonian pine fire. That looks like it had a troubled birth.
:06:39. > :06:43.had an emotional journey. Very rustic! When the fire dies down, we
:06:43. > :06:49.have some sawdust, the chainsaw, collected that sawdust and mixed it
:06:49. > :06:59.with oak sawdust. We put that on and it slow-cooked it. Is it salmon
:06:59. > :07:03.
:07:03. > :07:11.or trout? It is salmon, but it does Euan is serving smoked salmon with
:07:11. > :07:16.creme fraiche and an Amicis deceiver. -- amethyst. It is hugely
:07:16. > :07:24.ambitious, but can he pull it off? Here we have Caledonian pine cooked
:07:24. > :07:29.salmon with a wild, hand gathered sorrel sauce. We have smoked salmon
:07:29. > :07:36.blinis with creme fraiche and topped with an amethyst deceiver.
:07:36. > :07:40.Its 100% safe, but not compulsory. I'll hold my hand up, the sauce has
:07:40. > :07:46.separated. It certainly has. It is going to taste fantastic. It looks
:07:46. > :07:51.like scrambled egg, it's quite nice. I just needed to change the sauce.
:07:51. > :07:55.I'm very impressed, Euan. colourful. I'm also worried because
:07:55. > :08:00.I've got to deserve to do and this is a good start.
:08:00. > :08:05.So, Euan's smoky surprise with de constructed sauces going down well.
:08:05. > :08:09.At least that is what they say at the table. Let's hear what they
:08:09. > :08:15.really think. I really enjoyed the salmon. Two megabytes of smoked
:08:15. > :08:21.salmon, delicious. The sauce on the side was split, but it was tasty.
:08:21. > :08:24.Sophisticated and challenging. I'm going to a ward that eight. I like
:08:24. > :08:27.the scale and ambition of the starter. Two different types of
:08:28. > :08:32.smoked salmon. I thought it could have been cured for a bit longer
:08:32. > :08:37.before being smoked. I liked the sauce when I tasted it,
:08:37. > :08:41.unfortunately it curdled. Home-made blinis, delicious, I give it seven.
:08:41. > :08:45.Now I've been able to recover from the heartburn from the starter, I
:08:45. > :08:50.can reflect on the ingredients. I thought the salmon was lovely. I
:08:50. > :08:53.thought the sauce was gloopy, which let him down. Apart from that, a
:08:54. > :09:01.good start to the meal. A little bit too heavy for my liking.
:09:01. > :09:07.Therefore, Euan, I would like to award you a seven. And smile
:09:07. > :09:17.convincingly... That's the girl! That gives Euan a respectable 22
:09:17. > :09:19.
:09:19. > :09:24.While the others get on and prepare their Christmas dishes, I'm getting
:09:24. > :09:34.away from the kitchen to enjoy our surroundings. I'm heading along the
:09:34. > :09:34.
:09:34. > :09:37.road to the centrepiece of the I meet up with housekeeper Jane
:09:37. > :09:44.Torrance, who knows just about every nook and cranny of this
:09:44. > :09:48.amazing building. It was mainly for hunting and shooting. Because it
:09:48. > :09:53.belonged to the Duke of Fife, married to Princess Teresa, Queen
:09:53. > :09:59.Victoria's granddaughter, they also entertained the Royal Family.
:09:59. > :10:03.really became a playground for the they used to come for the hunting,
:10:03. > :10:09.the fishing, the shooting, they used to enjoy the house and the
:10:09. > :10:15.estate. The house that exists today is the product of a dramatic past.
:10:15. > :10:20.The first house, Dalmore House, was damaged by a huge flood in 1829 and
:10:20. > :10:26.demolished. It was rebuilt and known as New Mar Lodge. Disaster
:10:26. > :10:31.struck again in 1895, when it was destroyed by fire. It was rebuilt,
:10:31. > :10:39.but almost 100 years later another fire caused substantial damage. Mar
:10:39. > :10:44.Lodge was finally restored to its former glory in 1983. This is the
:10:44. > :10:48.dining room? The heart of the house? Tell me how this would have
:10:48. > :10:52.been in its heyday. They would have had venison from the estate to eat.
:10:52. > :10:55.They could have caught fish in the rivers. They could then go through
:10:55. > :11:00.to the library next door and then they have got the drawing room. The
:11:00. > :11:03.National Trust for Scotland owns Mar Lodge now. They bought it in
:11:03. > :11:08.1995. It is self-catering apartments, but it's also used for
:11:08. > :11:11.weddings. Do you think the bad luck is now behind Mar Lodge? Hopefully
:11:11. > :11:19.yes it can look to the future and can have a lot more visitors,
:11:19. > :11:24.Now it's time for me to cook the main course, to create a delicacy
:11:24. > :11:31.to beat all delicacies. Fingers crossed! I am cooking venison steak
:11:31. > :11:35.with red wine and vegetables. I'll be honest, I've not cut -- cooked
:11:35. > :11:40.venison before. Hopefully it will go according to the recipe. I've
:11:40. > :11:45.got a beautiful bit of venison, some shallots, carrots and parsnips.
:11:45. > :11:50.I am no Nigella. Hopefully I will brown the venison, take it out of
:11:50. > :11:55.the pan, add shallots, cook them and the vegetables in red wine and
:11:55. > :11:59.stock. In the oven, there we go. Deeside is beautiful and its famous
:11:59. > :12:05.for its deer. Earlier today I went to meet David from the National
:12:05. > :12:15.Trust for Scotland he explained a bit about balancing deer management
:12:15. > :12:15.
:12:15. > :12:22.The deer numbers on the estate, historically, we are very high. The
:12:22. > :12:25.weather is doing a huge amount of damage to the woodland, so we had
:12:25. > :12:29.to bring their numbers down to a level that was more in keeping with
:12:29. > :12:39.the landscape. We did that over a number of years and it proved to be
:12:39. > :12:39.
:12:39. > :12:43.The difficulty is that we have two management objectives. We manage
:12:43. > :12:48.for conservation and tree regeneration, we also manage as a
:12:48. > :12:52.sporting estate. In the regeneration area we want deer
:12:52. > :12:57.numbers to be as low as they can so that the trees have a chance to
:12:57. > :13:01.come away and grow. But we need to have sufficient numbers in the
:13:01. > :13:06.others are known to carry out field sports. I see a lot of new fences.
:13:06. > :13:10.A lot of money has been spent on fencing. There is one new fence,
:13:10. > :13:13.about four kilometres long. It creates a barrier, if you might,
:13:13. > :13:18.between the regeneration zone and the more than zone. It's not an
:13:18. > :13:22.enclosure. We are not keeping them out altogether. But it helps to
:13:22. > :13:26.deflect deer as they come from the hill. It afflicts them in two areas
:13:26. > :13:29.of woodland where we are happy for them today. In this part of the
:13:29. > :13:33.estate we can see what is covered in snow today. But there are lots
:13:33. > :13:36.of pine trees coming through and other species, Mike Birch. There
:13:36. > :13:41.are lots of new trees coming away what would never have happened only
:13:41. > :13:45.a few years ago. We have a 200 dear vision for the estate. The fencing
:13:45. > :13:49.will hopefully be there for 30 years. Deer are a woodland creature.
:13:49. > :13:53.That is where they want to be. Ultimately, once trees become
:13:53. > :13:57.established, we hope to be able to let them back in. For the time
:13:57. > :14:07.being, we need to let things settle down and I think we are where we
:14:07. > :14:09.
:14:09. > :14:18.Let us see how this is turning out to. Excess hair! All fully it is
:14:18. > :14:23.ready. Let us have wallets. I think, or one thing strikes me
:14:23. > :14:33.straightaway. I perhaps but the vegetables in too soon and they are
:14:33. > :14:35.
:14:35. > :14:41.slightly soft now. It is then it -- let us dish up. Venison casserole.
:14:41. > :14:47.Are you happy with it? What do you think? I think it looks like a stew.
:14:47. > :14:57.It does. The vegetables look a little bit soft. Cannot taste the
:14:57. > :14:59.
:14:59. > :15:06.meat? It is billet. Bill it? In a casserole? Schoolgirl her. Really?
:15:06. > :15:11.What are you thinking. It should not taste that good. Does it taste
:15:11. > :15:21.good? Are you happy with that the presentation? You should know,
:15:21. > :15:26.
:15:26. > :15:36.looks are not everything! And on The wait is over! And what a week
:15:36. > :15:42.it was. That'll put hairs on your head... Your chest! Venison steak
:15:42. > :15:50.in a red wine and vegetables Aust. Venison stew. A new potatoes,
:15:50. > :15:55.broccoli and beans. What is a long been? Is it like a has been? Sole,
:15:55. > :16:02.or root vegetables? The children would love that. He could eat these
:16:02. > :16:11.without your teeth in. You do not need to chew. Nice and soft.
:16:11. > :16:15.Bill it is nice but terribly dry. The broccoli is perfect. It is the
:16:15. > :16:21.first time I have cut venison and I think it is not too bad. But you
:16:21. > :16:29.have cooked potatoes before! They are overcooked? An awful lot of
:16:29. > :16:35.pepper in the casserole. I think that is a good thing. All dear, it
:16:35. > :16:41.is surely not going very well for Sera. Let us enter this agony and
:16:41. > :16:48.get the verdict. The venison stew was pretty dry. The vegetables
:16:48. > :16:55.where really soggy and the potatoes were like marbles. So I will give
:16:55. > :16:59.her a four. The casserole had our real problems. Boulogne is not
:16:59. > :17:04.something they should be stewed or braised so it was a big drive. The
:17:04. > :17:07.root vegetables were overcooked and the potatoes were undercooked. That
:17:07. > :17:14.was a shame because it could have been a nice dish and it had a good
:17:14. > :17:19.flavour. I will give her a six. venison stew was not successful.
:17:19. > :17:27.The source was peppery, the venison was due and the parsnips it would
:17:27. > :17:35.look. But I will give her a six. The Christmas spirit must be
:17:35. > :17:38.flowing generously indeed, because she has scored a sublime 16.
:17:38. > :17:48.All the history, I had my part to play in this meal and I am not
:17:48. > :17:50.
:17:50. > :17:58.My job is to provide the desert for this marvellous meal. Because I am
:17:58. > :18:03.competitive, a want to win. To win, I will cheat. Elaine here is going
:18:03. > :18:10.to help me, if not cook it for me. We're going to make tipsy Laird
:18:10. > :18:15.trifle. It is a version of Scotch tribal. We will start with this
:18:15. > :18:20.bunch. We will slice it up into a ball and next in Drambuie and
:18:20. > :18:25.Cherie so that their sponge is soaked. A bitter fruit, a bit of
:18:25. > :18:30.custard and cream. Easy. I will stand back and watch to! You
:18:30. > :18:35.obviously know what you are doing. OK, we are going to take our Swiss
:18:35. > :18:44.roll. Would you like to measure this? I am sure we can be generous!
:18:44. > :18:50.People like to drink. 50 mm. All my good gracious. That seems like a
:18:50. > :18:57.lot of drink! We're going to keep some of the raspberries back for
:18:57. > :19:03.decoration on top. What is in this? This is mixed fruit it has Brambles,
:19:03. > :19:08.redcurrants, blackcurrants, raspberries... Magic. I will do the
:19:08. > :19:14.custard if you do the cream. I do not feel you have done much so far.
:19:14. > :19:21.I had done nothing, actually! is the custard I made earlier. I do
:19:21. > :19:28.not know where he has gone, I seem to be doing everything myself of.
:19:28. > :19:35.Next thing is the cream on the top. I am going to do it in big dollops.
:19:35. > :19:42.How is that? Absolutely delightful. Raspberries next. Some toasted
:19:42. > :19:52.almonds on top. And there we have it. Tipsy Laird. I am exhausted
:19:52. > :19:59.
:19:59. > :20:08.It is a complicated thing, a trifle. It has been a while. Did you hear a
:20:08. > :20:13.car? I heard a door slammed. It is their quiet. It is quiet. Where can
:20:13. > :20:19.he have gone? Something strange is going on. I will go and see if he
:20:20. > :20:28.is about. Thank you very much. Goal and sought him out. I will.
:20:28. > :20:33.long does it take to make a trifle? How are we? You have made a trifle.
:20:33. > :20:39.Did you make it probably? Possibly. What is the proper way? Did you
:20:39. > :20:48.make this bunch? The sponge was certainly made. The real custard?
:20:48. > :20:56.Real custard. It was made from scratch. How much hand had you had
:20:56. > :21:00.in this? I did quite a lot of... definitely think there is some
:21:00. > :21:09.funny business going on here. However, the proof of the pudding
:21:09. > :21:18.is in the eating. Perhaps it is in asking some awkward questions!
:21:18. > :21:28.Apologies, it took a while. I am dreadfully sorry. I had to go out.
:21:28. > :21:30.I am going to get the cream. There you go, sir. Thank you very much.
:21:30. > :21:36.will give you a big portion has since no one that really eat the
:21:36. > :21:43.main course. The raspberries are Spanish, you cannot get them here
:21:43. > :21:48.in December. Are we were in the kitchen, you did not seem to build
:21:48. > :21:55.showers in the kitchen. Where were you? I decided that because it was
:21:55. > :22:03.a competition I was going to make mine away from here. How did you
:22:03. > :22:11.make this bunch? It is not a ball sponge? What was the recipe? Give
:22:11. > :22:20.it to us now. Quite a bit of flour. Some sugar... And how long in the
:22:20. > :22:25.been? The thing is, it is not an exact science. Well, it is. Do you
:22:25. > :22:30.get a faint hint of suspicion. not know what you're talking about.
:22:30. > :22:37.I smell foul play. I wonder what that smells like. As much as I hate
:22:37. > :22:47.to say it, it tastes good. Almost too good to... It cools the mouth
:22:47. > :22:48.
:22:48. > :22:55.after the pit area in us of the venison. The cream... So the game
:22:55. > :22:59.is up. Let us see how they punish, I mean, a score him. The pudding
:22:59. > :23:06.for me it was a real triumph. It was packed full with Labour and
:23:06. > :23:10.loaded with booze. If he had made it, up it would have been an eight.
:23:10. > :23:16.But the reality is that he did not make it so I'm going to get him a
:23:16. > :23:21.two. The tribal was lovely. A little bit too much cream and that
:23:21. > :23:31.was overwhelming. Beautiful home mixed bunch, lots of booze, but he
:23:31. > :23:36.did not make it so I'm giving him one. I love trifle. The trifle was
:23:36. > :23:40.a very good, but a little bit too heavy for my liking after such a
:23:40. > :23:44.beautiful main course. If he had made it himself I would have
:23:44. > :23:51.awarded him an eight. But he did not and even though it is the
:23:51. > :23:54.season of goodwill, I am sorry, I am giving him a three. The lean,
:23:54. > :24:02.because you gave up with Dougie breathing down your neck, I am
:24:02. > :24:06.going to give you and nine. That is a girl! I cannot believe it. I
:24:06. > :24:16.cannot believe they found out I got outside help. Was it all about
:24:16. > :24:17.
:24:17. > :24:21.winning or about taking part? I am disappointed.
:24:21. > :24:27.The soap he scrapes a sorrowful six and I am surprised that he got that
:24:27. > :24:36.much. The tribal however was delicious.
:24:36. > :24:42.I am stuffed. That try for flawed May. It is time to sleep. A If only
:24:42. > :24:48.we could. A bit of a post Neil sloppier in his house. Now it is
:24:48. > :24:57.time to find out what the weather is going to do.
:24:57. > :25:01.Thank you very much. It is very wet and very windy this weekend. And
:25:01. > :25:05.the area of low pressure nearby is Bedi in these weather fronts,
:25:05. > :25:10.feeding in yet more heavy and persistent rain and strong to gale-
:25:10. > :25:15.force winds. Because of that a number of warnings are in force. An
:25:15. > :25:23.amber warning throughout the country. Heavy and persistent rain.
:25:23. > :25:28.Difficult conditions on the roads. Tomorrow afternoon is wet,
:25:28. > :25:34.miserable and windy. Not pleasant in the slightest. Across the hills,
:25:34. > :25:39.turning to snow but Orkney and Shetland will not see quite the
:25:39. > :25:44.heaviest rain but it will be very windy indeed. Across the hills and
:25:44. > :25:51.mountains, atrocious conditions. Blizzards, heavy snow and at times
:25:51. > :25:57.winds gusting up to 80 miles an hour. There is a significant winter
:25:57. > :26:02.chill to contend with. Across the inshore waters, south-westerly
:26:02. > :26:09.Flaubert at times gusting up to wind Force seven. I read the Firth
:26:09. > :26:13.of Forth, at times up to around deal eight. Glossies and moderate
:26:13. > :26:18.his ability. Worse still across Shetland where at times we could
:26:19. > :26:22.see Gail nine. Poor visibility and very rough seas. The rest of the
:26:22. > :26:26.afternoon it into the evening and overnight, or we hold onto the
:26:26. > :26:32.green warnings but then our focus is on the wind. Particularly across
:26:32. > :26:38.Shetland. Storm-force winds for Shetland and at times fringing and
:26:38. > :26:42.words ought me. Not a cold night with all that rain, cloud and wind,
:26:42. > :26:45.temperatures no more than four or five. In two Sunday, more weather
:26:45. > :26:48.fronts trying to work their way in but they are running up against
:26:48. > :26:56.this mass of the area of high pressure in Russia and that is what
:26:56. > :27:00.has been happening. By Sunday, the East is slightly dry. We use the
:27:00. > :27:03.amber warning but the deals are still in play. As we head through
:27:03. > :27:08.towards Christmas eve, the weather fronts start to get their act
:27:08. > :27:12.together and push through quicker. Still some rain in the forecast but
:27:12. > :27:15.we lose that persistence. On Christmas Eve, it is really the
:27:15. > :27:21.West that will see rain with the areas in the east drier and
:27:21. > :27:25.brighter. The bid itself, it is staying unsettled. We do not have
:27:25. > :27:29.heavy or persistent rain and is to the western parts of the country
:27:29. > :27:33.that will see it. Turning a little bit colder through the day. We
:27:33. > :27:37.could see wintery flurries across the north-west, even at times
:27:37. > :27:42.towards law levels. Much of the country should be dry with perhaps
:27:42. > :27:52.some brightness. On Boxing Day, wintry showers in the north. That
:27:52. > :27:56.
:27:56. > :28:02.is the weather forecast. Have a That was I am sure we are agreed a
:28:02. > :28:12.memorable meal. Before us feel the winner, I thought we could toast
:28:12. > :28:14.
:28:14. > :28:24.with a Christmas cocktail. Cheers. Cheers. Her nine out of ten! A very
:28:24. > :28:25.
:28:25. > :28:35.nice. So... We will start in reverse order. Dougie. Six points.
:28:35. > :28:43.
:28:43. > :28:49.Does that mean I am last? Last. Sarah, 16. And you come at 22.
:28:49. > :28:52.Thank you very much., I am very proud. We have had a fantastic day
:28:52. > :28:57.here at Royal Deeside. Landward will be back with a brand-new