Episode 3 Landward

Hello and a very warm welcome to Landward, your weekly window on the

splendour of the Scottish countryside. In a moment, I'll be

in Peterhead where the conservation work of fishermen has guaranteed a

long term future for the industry. But first, here's what else is on

the programme. The company that pays its

shareholders in bread. The air there is that I get to keep one and

then I pass on the others to people in my work place.

We meet the award winning veteran of nature conservation. We created

an outdoor classroom in the middle of the school for most of the

biology syllabus could And I find out how to protect a

castle full of antiques. Daylight causes damage. How do we manage

that on this scale? Haddock has been a staple of the

Scottish diet for centuries. While our English neighbours have always

preferred cod, Scots prefer the sweeter taste of Haddock. After

years of over-fishing there was concern about the long-term

viability of the stock but then fishermen decided to take matters

into their own hands with remarkable success.

Could I have a single battered haddock, please? Haddock has always

been Scotland's favourite fish. If it has been that way for

generations. 40 years ago, we were catching a staggering 900,000 tons

of it by ear. But those boom years are long gone. Last year, the

industry cottage just 22,000 tonnes of North Sea haddock with a value

of 25 million tonnes. That might not seem like much, but it could be

a lot worse. According to marine scientists, a level of fishing had

reached unsustainable levels. those days back in the '80s, the

fishing mortality rate was running at about 70% of the population.

These days, it has changed a great deal with fishing mortality rate

more are less at around 25% of the individuals being taken out of the

population each year. That is much more sustainable in the long term.

That change came about as a direct result of fishermen realising they

had to do something to protect stocks. I sat in a presentation

from one of the big multiples and they clearly said that post 2012,

they would not source fish for many in on sustainable source. I came

back and made it a threat to my members that if we did not take

this seriously, it would be a threat to businesses in the future.

What reduce the was the low point of the industry? I remember we used

to sail on a Sunday and you always used to try and get back on a

Friday, and then you would try and get back for the following Monday,

and then you would try and get back for the following Wednesday, and

when it got to the point where you could barely get back within 14

days with enough fish to pay the men, that was for the point you

knew there was something significantly wrong. So when you

decided something had to be done, what were the measures you put in

place? Last year we had over 40,000 square miles of closed sea. That

was a big step. Getting fishermen to stay away from the areas that

historically and instinctively they know a watch with fish is extremely

difficult. You are almost planning inefficiency for a business. --

awash with fish. Now we have fewer fishermen but more responsible

fishermen. How tough was it for you as a fisherman to not call into

those areas knowing there was fish there. It was very hard. My job is

to catch fish and when I know they are there, it is hard to stay away

from that area. We do it because it is doing the right thing. We need a

future. That is why we are doing it. Closures, along with other

conservation measures such as changing the size of the mesh in

fishing nets, is helping to secure that future. We are reliant on

nature providing a large number of young fish and the job of Fisheries

Management is to make sure that those fish can provide for it the

fishery for as long as possible. It to her at -- it is a bit like if

you are paid a salary at the start of every year, if you were to spend

that money in the first month, you would have nothing to live on for

the rest of the year. If you refer in the banking have got something

to live on but also you are applying interest for two that

money so at his birth more tea. Once the health and long-term

viability had been viability -- had been established, the next it was

community to that message to consumers. That involved applying

for and achieving a globally recognised under two for fisheries

conservation. Marine Stewardship Council is the standard expected by

society. When you see Scottish fish with his logo, you know that those

fish a well-managed and sustainable and it has been fished sustainably.

The certification not only applies to how the fish is caught, it

relates to how the fish is processed and handles all the way

along the food chain. You will even find a logo in fish-and-chip shops.

The Marine Stewardship Council is the paramount for the industry. It

shows that you're thinking of the future, not just to today. That is

really important. So a once threatened species are that

supports thousands of Scottish jobs is back from the brink. It has a

long sustainable future end of it. The message from fishermen is, fill

your bits. Later run, and next will show us a delicious way to enjoy

haddock. The National Trust for Scotland to

The National Trust for Scotland has one key purpose - to conserve and

promote our heritage. It's a mammoth task to protect some of

Scotland's most iconic castles and great houses. I've been finding out

how they do it. For 80 years the National Trust for

Scotland has been working to protect and conserve our built

heritage for future generations. But charity looks after 129

heritage buildings, such as castles and mansions. But its total

property portfolio and runs to 1,600 built structures. -- runs to

1,600 build structures. Of these places are going to be visited by

future generations, it is vital that repair work is carried out.

Last year the trust spent just under �10 million -- �10 million

looking after our built heritage. The man with overseeing -- the man

with the task of overseeing all the maintenance work is Brian Dixon.

Over the last couple of weeks, we have looked at how you maintain the

fabric of your buildings. We have come indoors this week. What

challenges you face with the interiors of buildings? Our rooms

are like complicated and museum pieces. We have a variety of

challenges. We have to balance the interior needs with the building

management. We have to have strict parameters of temperature and

relative humidity to the rooms that we look after. There are little

devices located discreetly in the rooms and will send signals to a

central computer. If the temperature or at the relative

humidity goes up, that might be telling us that there might be

moisture getting into a room. The information that has gathered at

then automatically adjust the level p 10 in the room. Today, iron and

Haddo House in Aberdeenshire where staff are being trained to end how

to look after the 100,000 individual items in the collection.

Clare Meredith is head of collections. Tell me, what are the

main challenges you face in looking after this collection? It is the

scale that we deal with. We have over 50 properties with collections

which are on open display. What kind of issues are you dealing

with? There are nine agents of deterioration. I will not less

those, but they range from catastrophic agents such as fire to

the more insidious ones such as damage through light. Daylight

causes irreversible damage. How do we deal with that on a scale of the

National Trust of Scotland's collections? You want to take a

meter reading of the visible light coming through. The importance of

keeping blinds and shutters drawn, the importance of having you the

film on the windows, the importance of having -- protect in the

collections in the right way and what happens when you do not? Those

are the messages we are bringing home today. The these houses are

open to the general public and clearly they want to see things as

beautifully as they can. Does that pot -- does it cause a problem when

you're closing blinds? I think it does, everyone wants to see things

bathed in glorious sunlight. But everyone understands. People who

work for us want to help and to today's message is that with our

training we will help that. Over the past few weeks, we had just

scratch the surface of the huge job that the staff and volunteers here

have of preserving our built heritage. Without their skill and

dedication, our historic buildings and their contacts -- contents

would crumble and decay. Was there on, they're gone for ever. -- once

they are gone. Still to come: It's taken eighty

years but a passionate nature campaigner finally gets national

recognition. We must expect that some people will not respect

everything we do. But we can correct it.

And Nick prepares some super- sustainable gourmet haddock. I am

giving today's haddock a French Twist.

For years now, interest rates have been incredibly low. If you invest

your money you'll be lucky to get a return of 3 or 4 percent. However,

we've found a rural business that guarantees investors a return of

over seven percent - but you need to read the small print cos there's

a catch. Stocks and shares. Investing in

them is such a mind filled. -- minefield. So if you can raise the

dough, why not invest you read it in bread? Breadshare is a not-for-

profit bakery that is partly funded by loans from members of the

community. In return, they get seven-and-a-half % interest on

their money. It is paid in bread. That has got to be a pretty tasty

investment. So if you invested the minimum stake of �250, that means

you would get almost �19 worth of bread to back every year. About 15

loss a year if you take a small ones, a few less if you prefer a

bit low. All of them are what Andrew Whitley Kohl's real bread.

Real bread is bread made with real ingredients. And bred that has an

appropriate length of fermentation. That distinguishes it from the

majority of bread eaten in this country, which is made with a load

of additives and his mate with very little fermentation time and the

result is that it is relatively less digestible and has much less

flavour. Almost here are carefully hand-crafted. For some reason, they

have decided to let me loose on became one. This is an olive and

pumpkin seed bread. It comes out very light. You want to let it

expand under its own weight. Some chopped up all of us. I will grab a

handful of all of us. -- chopped up all of us. Then twisted. How hard

can that be? The idea of Breadshare is that the local community

pictures sent to help make the bakery work in whatever way they

can. If they cannot loan cash, then there can volunteer to bake the

bread or to help distribute it. The aim of it all is to sell tasty,

wholesome bread to the folk of the Borders for a reasonable price.

They will plough any profit back into the project. It is easier than

it looks! We have a vision of everybody in the country being

within walking distance of real bread. The way it will happen is

Ivy populating the country with little bakeries that are your local

neighbourhood bakery. So bakeries like this will become the initial

seed for further expansion. We will excite other people to come

together and we will help them and suddenly that one will break into

two and so we hope everyone will do that. It is a vision and ambition

and everyone is quite zealous about it all. But without a viable

business behind it, it will not last. So the first priority is to

have a business that is sustainable. Although we are a not-for-profit

organisation, so... And the unique way that they distribute the bred

Hello. It's your bread. Here's this week's bread. What do you think?

That's great. What a good selection! Fantastic, isn't it? So,

how does it work? Well, the idea is that I get to keep one, and then I

pass on the others, or sell the others, to people in my workplace.

And I think the idea is pretty good. And I think the idea is pretty good.

We try and get the bread out through networks of people who are

already meeting, either in their workplace or, say, in their church.

That sort of thing. So, you making a profit of this? No, I'm not

making a profit, but I feel like I'm doing my bit for real bread.

This is not just any old bread. It's slow fermented. I made this.

You helped make it, did you? I was involved. Ben Miller works at the

Scottish Parliament, but this is one scheme that doesn't need

political backing, just ordinary folk with a passion for real bread,

and a willingness to pitch in. If you have a comment about anything

you see on the programme or have a wonderful story to share with us,

please drop us an e-mail. Now, the weather here is absolutely

sensational. But what about the prospects for this weekend and

beyond? To find out, here is Judith There has been a lot of that

beautiful weather, but there has also been a lot of it showers. It

will continue through tomorrow and for much of the weekend, that

mixture of sunny spells and showers. There call be showers around, as

well as the dry, bright weather. A widespread frost. We will quickly

see the sun across much of the country. The best of the Sun

shambled the early on and the day. It is that middle part where we

will see more in the way of showers. Sour -- showers in the south of the

country. Temperatures tomorrow it - a little bit down on to day. Eight

or nine Celsius. But only reaching seven Celsius further north. If you

are planning on heading into the mountains, it will be pretty chilly.

In the west of the country,-five Celsius. There will be good, bright

spells further south, and some sunshine. Being winds on not too

bad. But further east and the north, we will see snow flurries. If you

are planning on heading to the inshore waters, the visibility will

largely be good. Towards the east, a different picture. Visibility

largely good, apart from in any of those showers. Tomorrow morning and

overnight, the showers would die out. We will see a widespread frost,

with temperatures dipping down to freezing. Sunday, it starts of

chilly, but we have high pressure building above us which will bring

us settled, sunny conditions. The best day out of the two. There will

continue to be scattered showers. Temperatures back-up - ten Celsius.

The weekend, not too bad, but next week, unsettled, wet and windy. On

Monday, we have a front pushing into the West. A cloudy, grey start

to the week. As that rain moves eastwards, it will peter out. At a

cloudy start to the week. Monday into Tuesday, we see a more

organised and pushing in. That tour bring heavy at rain. Across the

higher ground, we will see that rain that return to snow.

Temperatures not too bad. Wednesday, that weather front pushes into the

North Sea. However, we will see scattered, blustery showers, and it

will feel pretty chilly. Earlier in the programme, we told

you the story of the North East fishermen and that their efforts to

create a sustainable future for their industry. Now that North Sea

haddock has the Marine Stewardship Council seal of approval, I thought

we had better ask Nick to cook up Here in Scotland, it's more

traditional to eat your haddock out of a paper poke. But I am giving

today's beautiful spanking fresh haddock a French twist by cooking

party dish because all the preparation can get done in advance.

Bit of tinfoil on the board. Take a little bit of soft butter and just

rub the butter into the tin foil to stop the vegetables sticking to it

as they cook. That also helps to give a little bit of richness to

the vegetable garnish. And in here, I've got some chopped up carrots,

courgettes and leeks. You could use fennel, you could use shallots.

Just a nice mixture of veg, cut into little matchsticks. And we put

a little pile of that on top of the butter. And then, on top of that,

we are to take our fresh haddock, and just lie that over the

vegetables. And then I'm going to top this with what we chefs we call

is a compound butter. I never think that's a particularly nice name.

It's basically a flavoured butter, and this butter has been flavoured

with parsley, lemon juice and lemon zest. So, a couple of pieces of

butter on top, and a little squeeze of lemon juice over the top. Just a

few drops in there. Couple of turns of freshly ground black pepper. And

then, lastly, a little sprinkling of chopped parsley. And, to get the

cooking process started, a little splash of either dry white wine,

fish stock or even water, just a teaspoon or so. And then I'm going

to scrunch the whole parcel up to seal everything in. And these can

get made up, ready to go in the oven, several hours in advance. Pop

it on to a baking sheet, like so, and pop these in a hot oven, about

200 degrees centigrade. And it will kept inside, so the juices in the

fish cook the veg, and they make their own sauce as well. Yeah.

Wonderful! Looks great! Taste test. Here we go. Beautifully cooked.

really is very, very easy. I've eaten plenty of haddock from a

newspaper. Never from foil. And it works. It's a whole new world. It

Last month, the RSPB held the first Nature of Scotland awards to

celebrate people who do great work in our countryside. One of the most

popular winners on the night was Roley Walton, who spent a lifetime

passing on her enthusiasm for Dotted throughout our towns and

cities are patches of green space. A few trees, maybe some water, but

it is all too easy for them to become littered, shady and no-

But, for Roley Walton, these are areas packed with potential, a

potential first seen in a patch of woodland next to Currie High School,

where Roley was teaching in the This wood was not really a wood. It

was always referred to as the Burn. And it had become a dumping ground.

Nobody liked to come here because it was where all the baddies came

for a cigarette. One day, there was a knock on my classroom door, and

some of the sixth year came in and said, Mrs Walton, we would like to

improve a square mile of away environment for a competition. I

said, but his great! They said they would like to do the burn. I

thought, hello! I thought it was probably largely impossible. When I

came back from a holiday, they had cleared 10 metres, and that was it.

It was completely live changing. I thought if they can do 10 metres,

we can do a halt 300 metres. And so we did. How important it is project

become? It became one of the most important things in my life. After

that, we thought, this restoration is something we can do. After a

career spent inspiring nature conservation, she has become

involved in a team regenerating a socially deprived area. The project

brings together volunteers and professionals to transform green

spaces. The planned for this particular landscape is to create a

ponce and be wet land environment, to bring back the biodiversity that

has been lost in urban areas. Today, as all the Bond work has been

finished, we are working on the hard landscaping. We are undoing

some of the vandalism. After all your efforts, it must be

disheartening to see all this work destroyed? I think we are realistic.

We will experience a certain amount of vandalism, a certain amount of

anti-social behaviour. Most people live in urban areas like this.

Restoring these areas, making them look a pleasant, letting people

know that work is going on, it does actually encourage people to take

care of the place in a more positive way than they did before.

Take pride in it? Take pride in it. We were not give up on this. Keep

digging! We would do an investigation of freshwater

invertebrates. Her determination to succeed it is bearing fruit for

these urban pockets. Is it just the environmental studies could become

a tear? The biology department use it a lot, but there other

departments and the school as well. We had an English class out a. They

were doing activities within the woodland. It is important to the

whole school, and not just the school - it is a very popular

thoroughfare for the local community as well. Before, people

used to walk around and woodland. Now, they walk through it. This is

the way to bring back biodiversity. To have a park is not the same. It

is places like this that we could restore. If you live in an urban

area, do not give up. It is so easy. Congratulations to Roley and the

other winners. Now, there's just time to tell you what's coming up

on the programme next week: Euan goes harvesting reeds on the

the river Tay. The reed bed is the largest area of continuous breeds

in Britain. We find out why you can identify a

fishermen by his jumper. And we start a kayaking journey