:00:37. > :00:41.getting some advice on how to stay safe as we approach the winter
:00:42. > :00:45.walking season. But first, here's what else is coming up on the
:00:46. > :00:49.programme. The Crown Estate, investing in coastal communities. We
:00:50. > :00:52.see some great opportunities, whether it be agriculture, right
:00:53. > :00:53.down to the leisure and tourism aspects, to really make a
:00:54. > :00:57.difference. I'll be hearing from both sides, in
:00:58. > :01:01.a heated debate about who should be allowed to fish for salmon and when.
:01:02. > :01:04.And Nick tucks into a hearty bowl of North-East fish soup.
:01:05. > :01:05.I think Cullen Skink really does deserve its place among the world's
:01:06. > :01:22.greatest soups. Scotland's hills in winter. A heady
:01:23. > :01:35.mix of striking beauty and potential danger.
:01:36. > :01:41.When you head into the high hills in winter, you're choosing to enter an
:01:42. > :01:46.environment you cannot control, a place that makes you feel small and
:01:47. > :01:54.potentially vulnerable. For me, that is part of the beauty.
:01:55. > :02:02.If you want to enjoy all that the hills offer in winter, you must
:02:03. > :02:13.prepare properly. Mike Pescod is a mountain guide and a member of the
:02:14. > :02:17.Lochaber Mountain Rescue team. Take me through what you reckon you
:02:18. > :02:20.should have in your rucksack for all eventualities in the winter.
:02:21. > :02:24.If something goes wrong, it's going to take quite a while to get any
:02:25. > :02:31.rescue, it will take quite a long time. If you twist your ankle or get
:02:32. > :02:35.a bit lost, having stuff in your bag to survive for 12 hours longer than
:02:36. > :02:39.you are planning to be out is probably a good starting point. So
:02:40. > :02:42.really handy, right at the top, is my map and compass. And I've looked
:02:43. > :02:47.at my map the night before and worked out my route. And I've got it
:02:48. > :02:51.packed in quite a small map case so it's easy to get in and out of your
:02:52. > :02:56.pocket. That way, you can track your route as you go along and you are
:02:57. > :03:00.more likely to get it out and have a look. So instead of just getting it
:03:01. > :03:03.out when you are lost or in a blizzard, that's too late, just keep
:03:04. > :03:15.it handy. Small map, so you can track your distance. And I have my
:03:16. > :03:19.head torch. At this time of year, it gets dark at 4pm, so I have short
:03:20. > :03:23.daylight, so a lot of time we are walking in the dark. So that is key.
:03:24. > :03:27.As soon as it starts snowing in the winter, we have crampons, making
:03:28. > :03:31.sure that they are fitted well to your boots and just getting used to
:03:32. > :03:34.your crampons, how they go on to your boots. If you can be quite
:03:35. > :03:37.slick at getting them on and fitted to your shoes, you avoid that really
:03:38. > :03:46.cold fingers thing. Practice that at home with warm
:03:47. > :03:49.fingers and get it on quickly. You should always have extra warm
:03:50. > :03:53.layers and Mike also recommends taking lots of gloves. None are 100%
:03:54. > :03:56.waterproof, so to avoid getting numb fingers, take plenty. Another thing
:03:57. > :03:59.to take lots of is food. Vital to keep energy levels up.
:04:00. > :04:03.And then all that stuff that will help you survive that little bit
:04:04. > :04:07.longer. First off in there is my survival bag. A really simple bit of
:04:08. > :04:11.kit, a plastic bag, 6' x 3', and an orange plastic bag. But it makes
:04:12. > :04:15.such a difference if you are caught out, it keeps the wind out and you
:04:16. > :04:20.get rid of that wind-chill effect straightaway. You are out of the
:04:21. > :04:23.elements and it is bright orange, which is fantastic for a rescue
:04:24. > :04:29.service looking for somebody. It is much easier than looking for
:04:30. > :04:33.something dark. In a white environment. Definitely,
:04:34. > :04:37.it makes a big difference. Along with that, I have my spare
:04:38. > :04:40.clothing that I don't think I'm going to use. This is extra, that is
:04:41. > :04:43.warm clothing, this is for if something goes wrong. Another
:04:44. > :04:50.synthetic layer, and more hats and gloves. Yet more hats and gloves! I
:04:51. > :04:53.have got a first aid kit in here as well and the kind of things that you
:04:54. > :05:04.want it for are sprains and twists, if you twist an ankle, kind of big
:05:05. > :05:09.dressings. Plasters and fiddly bits, it's not really that kind of injury
:05:10. > :05:14.we're going to get. Anything left in there?
:05:15. > :05:19.A bit of hot juice is really important. A hot cup of tea makes
:05:20. > :05:23.such a difference to you. So have a flask.
:05:24. > :05:30.That is the kit, but of course, there is the preparation to be done
:05:31. > :05:34.as well. Last winter, eight fatalities in Scotland's mountains
:05:35. > :05:38.were caused by avalanches. The highest for years. It is vital that
:05:39. > :05:41.anyone who's heading out into the hills checks the weather forecast,
:05:42. > :05:48.but there's also a daily avalanche forecast. From now until mid-April,
:05:49. > :05:51.the Avalanche Information Service offers daily forecasts, covering the
:05:52. > :06:01.five most popular mountain areas in Scotland. The forecasts can even be
:06:02. > :06:06.accessed via a new mobile site for last-minute checks. Find a link to
:06:07. > :06:13.that and other relevant safety sites on our website.
:06:14. > :06:19.How vital a service is the Avalanche Warning Service?
:06:20. > :06:23.It's a fantastic service and absolutely key preparation for a day
:06:24. > :06:27.out climbing or walking. You shouldn't just look at it the night
:06:28. > :06:31.before you go out, look at it for the whole week. So you've got a
:06:32. > :06:37.really good picture of how snow is forming, where it's building up, the
:06:38. > :06:41.areas to avoid. Do you find that people come up for
:06:42. > :06:44.a weekend with their pals, they know they're coming away they've maybe
:06:45. > :06:47.come a long way, they've booked their accommodation, they're going
:06:48. > :06:50.to be out doing certain things and the pressure to do that sometimes is
:06:51. > :06:53.the wrong pressure? It's the wrong pressure and I think
:06:54. > :06:57.also, people have specific routes in mind. So they come up on their
:06:58. > :07:02.weekend and think, right, this is the route I want, and don't have
:07:03. > :07:16.enough flexibility. To do one route is not necessarily going to work
:07:17. > :07:24.well. We should go the other way. We should be flexible. You should look
:07:25. > :07:27.at other routes to do and they also should have a range of different
:07:28. > :07:32.routes. There are ten or 12 routes to do and they are all really good,
:07:33. > :07:35.so do a range of things. And look at the avalanche and weather forecast
:07:36. > :07:38.all week, so you've got a really good picture of what's going to
:07:39. > :07:41.happen that weekend and you can choose the best route for the
:07:42. > :07:44.conditions on that weekend. Is it just the Avalanche Service, or
:07:45. > :07:46.are there other things available that people can get hands-on
:07:47. > :07:50.experience with? There is, there are all sorts of
:07:51. > :07:54.training courses that you can go on. You can learn quite a lot from the
:07:55. > :07:56.forecast, from reading books, but hands-on coaching from somebody
:07:57. > :08:00.that's got all that experience is really valuable. They can point out
:08:01. > :08:04.different types of snow and what are they like. The Mountaineering
:08:05. > :08:08.Council of Scotland are running two here at Nevis Range at the end
:08:09. > :08:11.December. And the William Mountain Festival, workshops are running
:08:12. > :08:14.there, so they are available. Hire a mountaineering guide and instructor
:08:15. > :08:17.and they will keep you well in with the proper avalanche coaching.
:08:18. > :08:22.I have to say, just walking up here, my left eye was just looking at that
:08:23. > :08:25.view. This is what being in the hills in winter is all about. Just
:08:26. > :08:27.look at that. Absolutely. Absolutely amazing.
:08:28. > :08:30.Over the last few weeks, Nick has been visiting cities and towns that
:08:31. > :08:34.will forever be associated with certain types of food. This week, he
:08:35. > :08:46.is in a north-east port where a certain hearty soup was created.
:08:47. > :08:53.When it comes to hearty warming soups, the Scots are masters.
:08:54. > :08:56.Perhaps the finest of them all got its name from this small fishing
:08:57. > :09:10.village here in the north-east of Scotland, but it is known
:09:11. > :09:15.mind. So how did this creamy smoked fish soup put Cullen on the culinary
:09:16. > :09:21.map? And how did that obscure name come about?
:09:22. > :09:27.It seems obvious that a fish soup should have its origins in a fishing
:09:28. > :09:30.village and, in the 19th century, Cullen harbour was the centre of a
:09:31. > :09:36.thriving herring industry, and it also specialised in the production
:09:37. > :09:37.of smoked haddock. But the name skink, well, its origins are
:09:38. > :09:48.altogether more obscure. One person who may know the answer
:09:49. > :09:54.is Trace Fuller, Cullen cafe owner and winner of the 2013 World Cullen
:09:55. > :09:58.Skink Championship. So, Trace, tell me a little bit
:09:59. > :10:03.about what makes you a Cullen Skink award winner.
:10:04. > :10:07.Because the judges said it was the best that day. Fantastic. Tell me
:10:08. > :10:12.the recipe. What goes into it? Right, basically, at the moment, my
:10:13. > :10:16.water's boiling. So you are going to parboil the potatoes? Right. They
:10:17. > :10:26.get left to boil for now. A wee bit of sea salt. I do not measure
:10:27. > :10:32.anything. You just do it by feel? Yes. And now I'm adding the
:10:33. > :10:38.bouillon. Wow. Potatoes, stock, onion and bay leaf. You're going to
:10:39. > :10:48.leave that to cook. And that's it. Fish? Don't add that. Yet. OK. Where
:10:49. > :10:52.is my fish? Here. Now, this is the star ingredient of any Cullen Skink,
:10:53. > :11:00.smoked haddock. Where does this come from? This comes from J Smith's, of
:11:01. > :11:07.Sandend. And Sandend is just up the road, isn't it? Yes. So we dice this
:11:08. > :11:11.up, the smoked haddock. I don't dice it it, I just rip it. So tell me
:11:12. > :11:16.about this World Cullen Skink-Making Championship that you won. Yes. The
:11:17. > :11:22.judges all came round, tasted it, and I noticed that they did take two
:11:23. > :11:27.spoonfuls of mine and I thought... Always a sign. It has boosted my
:11:28. > :11:37.business amazingly. In Old Scots, the word skink means
:11:38. > :11:47.sharing, and beef shin bones were used for making soup. -- means shin.
:11:48. > :11:51.But during hard times, people couldn't afford meat and substituted
:11:52. > :11:53.it with fish. Simply, it's a creamy soup made from smoked haddock,
:11:54. > :12:01.potatoes and onions. Wow, that looks fantastic! Great,
:12:02. > :12:08.thanks, Trace. So World Championship Cullen Skink, here in Cullen.
:12:09. > :12:17.Mmm! It's delicious. And I think Cullen Skink really does deserve its
:12:18. > :12:30.place amongst the world's greatest soups.
:12:31. > :12:36.Still to come on the programme: I'll be hearing from anglers and netsmen,
:12:37. > :12:42.in what is a heated debate about the right to catch salmon.
:12:43. > :12:48.Last week, I reported from Glenlivet on one aspect of the role of the
:12:49. > :12:49.Crown Estate. This week, I'll be looking into their role in managing
:12:50. > :13:02.the sea bed and foreshore. It's commonly thought that the Queen
:13:03. > :13:09.owns the foreshore and sea bed around the coast, but that is a bit
:13:10. > :13:13.of a myth. In fact, the foreshore and sea bed out to 12 nautical miles
:13:14. > :13:17.are owned and managed by the Crown Estate, which is a legal obligation
:13:18. > :13:27.to generate income for the Treasury, to be used for the public benefit.
:13:28. > :13:30.We manage the sea bed and foreshore, half the foreshore in Scotland, and
:13:31. > :13:32.that means we look out for the different interests in the marine
:13:33. > :13:36.environment. Take me through the elements of the
:13:37. > :13:45.coastal portfolio. It's made up of a number of
:13:46. > :13:48.different elements. So ports and harbours, we've got general folio in
:13:49. > :13:59.rural areas, moorings and agriculture, so a big mix right
:14:00. > :14:02.across Scotland. -- aquaculture. Do you charge rent toward the users? We
:14:03. > :14:05.don't charge everyone, but not everyone is using it for a
:14:06. > :14:09.commercial purpose. So we have a remit to make sure that we return a
:14:10. > :14:11.revenue surplus and we take accordance of that when we're
:14:12. > :14:14.working out charges and calculations. So if I'm walking
:14:15. > :14:18.along the seashore and I see a little oyster and I pick it up and
:14:19. > :14:22.eat it, am I technically breaking the law because it belongs to you? I
:14:23. > :14:26.think there is a pragmatic approach to things like that and people like
:14:27. > :14:29.to enjoy public access. And, for example, metal detecting is
:14:30. > :14:33.something that in some areas, a lot of people like to do as a recreation
:14:34. > :14:36.and on our website, there is an easy-to-use forum to say, I'm going
:14:37. > :14:39.to be using this area for that recreation activity.
:14:40. > :14:42.The Crown Estate has just signed the first Local Management Agreement of
:14:43. > :14:45.its kind to allow the community to invest in and benefit from the
:14:46. > :14:49.foreshore. Gus Macaulay, from North Uist, is part of a group called
:14:50. > :14:50.Comann Na Mara, that is working with the Crown Estate to establish marine
:14:51. > :15:04.leisure activities at Lochmara. We are in collaboration with The
:15:05. > :15:08.Crown Estate. We are creating a 26 berth pontoon system there. We can
:15:09. > :15:13.do this at the moment because of this new Local Management Agreement
:15:14. > :15:20.with The Crown Estate, which gives a smaller organisation like us the
:15:21. > :15:23.chance to realise a project such as this. Without The Crown Estate, it
:15:24. > :15:26.wouldn't have happened. Take me through the business arrangement you
:15:27. > :15:33.have with them. We have two agreements. We have a licence
:15:34. > :15:39.agreement for the seabed and a leasing agreement for the pontoons
:15:40. > :15:42.over a period of 30 years. We have an investment from The Crown Estate.
:15:43. > :15:46.They believe that our project can work. It is up to us. We have been
:15:47. > :15:53.given the opportunity of that, so we have to make that financial side
:15:54. > :15:57.work. They have been criticised for not engaging with communities. Do
:15:58. > :16:01.you think things are getting better? Very much so. It is all very well to
:16:02. > :16:11.stand out lobbing bricks over the garden wall. What you have to do is
:16:12. > :16:21.step up to the table and engage their investing projects. People
:16:22. > :16:27.have to speak to them about it. The project is really positive. It is a
:16:28. > :16:32.good community group. For us, it is quite simple. We can invest with the
:16:33. > :16:36.organisation and they get a deal from us that works for them and we
:16:37. > :16:42.get a return on our capital, which works for everyone. Any plans to
:16:43. > :16:48.have more projects in the future like this project? The process is
:16:49. > :16:53.something we are trying to roll out further. We see some great
:16:54. > :17:02.opportunities, whether it be agriculture, right down to the
:17:03. > :17:09.marine leisure. The Crown Estate also works closely with fish farms
:17:10. > :17:16.around the coast. I've come to meet Stuart Cannon. We have been here
:17:17. > :17:23.about 40 years. And we started with trout and trout is still our main
:17:24. > :17:29.production, but we also contract salmon and then we grow halibut as
:17:30. > :17:32.well. Explain the specifics of the business relationship you have with
:17:33. > :17:38.them. They are our landlords. They charge us a rental fee. We have
:17:39. > :17:43.controls in as much as that we are allowed a set number of cages, an
:17:44. > :17:46.area that we have to work with. Would you say your relationship with
:17:47. > :17:52.The Crown Estate are good? Are there any gripes that frustrate you?
:17:53. > :17:56.Possibly, my frustration in wanting to expand, and as an industry in
:17:57. > :18:03.wanting to be expand, they could be more positive. Where it would be
:18:04. > :18:07.helpful is if they could - some to have the rental fees they collect
:18:08. > :18:11.from us, if they put that back to some of the communities and also put
:18:12. > :18:16.probably more research into the industry as well. We have our
:18:17. > :18:24.problems. They do help with that. It could be greater.
:18:25. > :18:30.One of the criticisms that have been levelled at The Crown Estate is it
:18:31. > :18:36.takes a long time to get anything done. There's lots of bureaucracy.
:18:37. > :18:39.Are you addressing that? Absolutely. My team wants to get things done. I
:18:40. > :18:44.want to see the opportunities converted into real delivery on the
:18:45. > :18:47.ground and we don't want people to be frustrated in dealing with us. It
:18:48. > :18:56.is something we take seriously. We try to be as efficient as we
:18:57. > :19:00.possibly can. The Crown Estate has many critics saying it is an
:19:01. > :19:05.outdated form of land management and ownership. For the time being, it
:19:06. > :19:09.has a huge role to play in managing large chunks of our seabed and land
:19:10. > :19:11.with the purpose of generating income for the Treasury, for the
:19:12. > :19:22.benefit of the public. If you have a comment about anything
:19:23. > :19:29.you see on the programme, or have a story to share with us, send us an
:19:30. > :19:34.e-mail to landward@bbc.co.uk. Now, the weather here is still beautiful,
:19:35. > :19:44.but crisp. What about the prospects for this weekend and beyond?
:19:45. > :19:50.Good evening to you. A very unsettled spell of weather takes us
:19:51. > :19:58.throughout the weekend and well into next week. We have a Met Office
:19:59. > :20:04.warning in force for the strength of the winds. It is all down to this
:20:05. > :20:07.area of low pressure out in the Atlantic. Tomorrow will start benign
:20:08. > :20:15.enough. Before long, that rain will sweep in from the rest. It will turn
:20:16. > :20:23.heavy. We will see gusts of 60mph to 70mph. That rain lingering well into
:20:24. > :20:28.the afternoon. There will be some issues with standing water and spray
:20:29. > :20:32.on the roads, particularly across southern and Central Scotland.
:20:33. > :20:36.Something a bit drier getting into the Western Isles later in the
:20:37. > :20:43.afternoon. On the whole, it will be a fairly mild day, temperature-wise.
:20:44. > :20:46.It's not a day to be taking to the hills across all the ranges.
:20:47. > :20:51.Temperatures will be close to freezing. There will be rain or snow
:20:52. > :20:59.in the west. Storm-force winds with gusts of 110mph across the summits.
:21:00. > :21:11.For Scottish coastal waters, out to the west, winds are south-westerly,
:21:12. > :21:17.force seven to severe gale nine. Out to the east, winds south or
:21:18. > :21:22.south-westerly force six to force eight. For the rest of the
:21:23. > :21:26.afternoon, as we head towards evening, that band of rain will
:21:27. > :21:30.clear. Behind it, things will dry up for a time. Winds will ease for a
:21:31. > :21:36.time. Then we will see another band of heavy showers moving in from the
:21:37. > :21:41.west. Temperature-wise, it will be close to freezing with a touch of
:21:42. > :21:44.frost. So, into Sunday. We are watching this area of low pressure
:21:45. > :21:53.approaching off the Atlantic once again. We have another Met Office
:21:54. > :21:56.yellow warning in force. A bright start. Then that rain will push in.
:21:57. > :22:03.The winds will strengthen once again. Storm-force around exposed
:22:04. > :22:07.north-western coasts. For Monday, that deep low will pull away. You
:22:08. > :22:13.can see it is still breezy, still strong winds, still a feed of
:22:14. > :22:17.showers in the north and west falling as snow on the hills. A
:22:18. > :22:21.really cold feel to the day on Monday. For Tuesday, another area of
:22:22. > :22:24.low pressure tracks our way. It is important to note that the exact
:22:25. > :22:28.track of these lows is subject to change. At the moment, for Tuesday,
:22:29. > :22:34.it looks like more rain in the north and west. Again, snow for the hills.
:22:35. > :22:38.Temperature-wise, around 7-8 Celsius. Again, gale or severe
:22:39. > :22:41.gale-force winds. It will stay very wet on Wednesday. Severe gales. Keep
:22:42. > :23:01.up-to-date with the forecast. Leaping salmon, battling upstream. A
:23:02. > :23:09.classic image of Scotland. But there is a debate raging over who should
:23:10. > :23:14.be allowed to catch salmon and when. The right to fish salmon is a
:23:15. > :23:19.Heritable title. That title gives its owners the legal right to sell,
:23:20. > :23:27.lease or pass the fishing rights to their heirs. On rivers, people can
:23:28. > :23:33.own the right to fish certain stretches. They can charge anglers
:23:34. > :23:37.to fish on that beat. Salmon netters have the right to net at specific
:23:38. > :23:45.locations, called stations, like this one. They can sell their catch
:23:46. > :23:51.as Scottish wild salmon. Rod-caught salmon cannot be bought and sold.
:23:52. > :23:56.The only Scottish wild salmon that can legally be sold are net-caught
:23:57. > :24:00.fish. Here lies the problem. The only way that salmon netters can
:24:01. > :24:04.make money is by catching plenty of fish, so they can sell them. The
:24:05. > :24:08.only way beat owners can make money is to have plenty of fish in the
:24:09. > :24:16.river so they can charge anglers to fish there. The Anging season --
:24:17. > :24:22.angling season on most rivers runs from February to October. For the
:24:23. > :24:27.last 14 years, they have chosen to delay the start of their season to
:24:28. > :24:31.help conserve the spring-run of salmon.
:24:32. > :24:36.Spring-run fish are the fish that come into the rivers in the early
:24:37. > :24:41.part of the year. They generally stay out at sea for two or more
:24:42. > :24:46.years. It's the spring-run, the early-running fish that are the most
:24:47. > :24:50.vulnerable. The number of fish coming back into the rivers has
:24:51. > :24:56.declined from about 20% of all the fish leaving the rivers, down to 5%.
:24:57. > :25:08.During the spring-run of salmon, many rivers operate a strict catch
:25:09. > :25:17.and release programme. The rod fisheries is releasing 91% of the
:25:18. > :25:22.fish caught during that time. The netters' decision to delay the start
:25:23. > :25:31.of their season also conserves stock. Things might be about to
:25:32. > :25:35.change. This year, at the AGM, the Salmon Net Fishing Association of
:25:36. > :25:41.Scotland decided to lift the voluntary ban. Up until this year,
:25:42. > :25:45.we have been doing it for no compensation whatsoever. What's been
:25:46. > :25:49.happening is the angling proprietors on the rivers have been able to earn
:25:50. > :25:53.an income from their beats. Even though they have been doing catch
:25:54. > :25:59.and release, they have been able to earn an income from their Heritable
:26:00. > :26:05.title. As we have the same rights as the angling fraternity, it is only
:26:06. > :26:09.right we get some income. The lifting of the vol unfrom I delay in
:26:10. > :26:14.the start of the netting season is just the first step in a
:26:15. > :26:17.negotiation. In the longer term, the netsmen would like to see the
:26:18. > :26:22.netting season changed to allow them to fish until later in the year when
:26:23. > :26:26.there are more salmon. Marine Scotland have said that the summer
:26:27. > :26:33.stocks are stable and autumn stocks are increasing. Why not adjust the
:26:34. > :26:37.season? You wouldn't expect a farmer to harvest his crops when the crops
:26:38. > :26:41.are not ready to harvest. Surely, it is logical to adjust the seasons?
:26:42. > :26:46.These seasons have been set in 1868, where there is no flexibility. A
:26:47. > :26:50.change in the law would be required to change the season. In the
:26:51. > :26:56.meantime, compensation has been proposed as a temporary solution.
:26:57. > :26:59.Salmon stocks are managed by district salmon boards. It's been
:27:00. > :27:06.suggested these should pay salmon netters in return for delayed start
:27:07. > :27:09.to their season. We certainly do not want the fish where there are
:27:10. > :27:13.concerns regarding the health of the stock. My brother has a family
:27:14. > :27:17.working with us in the business. I have a young family coming up. It is
:27:18. > :27:24.important to us that the salmon stocks remain healthy. It is not an
:27:25. > :27:28.issue of rods versus nets. It is an issue of conservation. There is not
:27:29. > :27:33.enough fish in the early part of the year to go around. Therefore, that
:27:34. > :27:36.is why what both the salmon netters were doing in the early part of the
:27:37. > :27:39.year and the catch and release has been so valuable to ensure that
:27:40. > :27:44.resource is sustainable for the long-term. We would hope that
:27:45. > :27:47.everyone would think very carefully about increasing exploitation on
:27:48. > :27:54.this very vulnerable stock component. Over and over on
:27:55. > :27:59.Landward, we come across different interests competing for a single
:28:00. > :28:05.resource. Whether it is deer, land, birds or fish. With livelihoods at
:28:06. > :28:09.stake, passions can become heated. But with salmon being such a vital
:28:10. > :28:17.part of the Scottish economy, it is important that a solution is finally
:28:18. > :28:21.reached. Before I leave the shadow of Ben Nevis, I have time to tell
:28:22. > :28:26.you what is coming up next week. The team will be in Orkney for our
:28:27. > :28:30.annual Christmas Special. We will be finding out about the importance of
:28:31. > :28:34.the Winter Solstice and exploring some island food traditions. Please
:28:35. > :28:39.join us for that if you can at the same time next week. From all the
:28:40. > :28:42.Landward team here, thank you so much for your company. Bye for now.