:00:25. > :00:29.Hello and a very warm welcome to Landward. The essential guide to
:00:29. > :00:34.the great Scottish countryside. In a moment I will undertake an epic
:00:34. > :00:39.cycle journey from Bara Bo the Butt of Lewis. But first, here is what
:00:39. > :00:45.else is coming up. Ewan is at a sale of rare breed livestock.
:00:45. > :00:51.is what we call a fun day, we have two a year. We call it a family day.
:00:52. > :00:56.I take the ride of my life in a vintage Rolls-Royce Silver Cloud.
:00:56. > :00:58.want to go as slow as I can to make it last as long as possible.
:00:58. > :01:08.Nick cooks for some discerning schoolchildren. Stir-fried rice,
:01:08. > :01:10.
:01:10. > :01:12.lots of veggies. And a nice bit of barbecued pork. I am about to
:01:12. > :01:16.undertake one of the most stunning and potentially challenging,
:01:16. > :01:22.because of the weather, cycle rides in Scotland. One that is becoming
:01:22. > :01:31.increasingly popular with cycle tourists. It is the Outer Hebrides
:01:31. > :01:35.or the Western Isles, south to north. The trip should start in
:01:35. > :01:39.Bara over there, but as you can see, the weather has turned and the
:01:39. > :01:43.ferry is cancelled so we are going for an Eriskay start. You have to
:01:43. > :01:47.be flexible. The good news is that Eriskay, South Lewis, Benbecula and
:01:47. > :01:53.North Lewis are all joined by causeways so I have a good couple
:01:53. > :01:57.of days' cycling as we head up north. Once you add Harris and
:01:57. > :02:01.Lewis to that journey, it is roughly 130 miles long. And many
:02:01. > :02:07.people take four days to complete it. It is a maze of lochs, inlets
:02:07. > :02:11.and islands to explore. And you might be pleased to know, it is
:02:11. > :02:13.mainly pretty flat. Along the way, I will be getting to know some of
:02:14. > :02:21.the history, characters and landscapes that make up this
:02:21. > :02:25.remarkable place. Most people travel from south to north because
:02:25. > :02:29.prevailing winds are from the south-west. But there are a lot of
:02:29. > :02:38.local differences. Today, it is gale-force and gusting from all
:02:38. > :02:40.over the place. My first stop is North Glendale in South Uist to
:02:40. > :02:48.find out about a remarkable American woman who undertook this
:02:48. > :02:50.exact same cycle ride back in 1926. It was a journey from which she
:02:51. > :02:55.never fully returned because she fell in love with these musical
:02:55. > :02:58.islands and the tradition of Gaelic song and folklore. But she
:02:58. > :03:03.continued to study right until her death at the age of 101 on the
:03:04. > :03:10.island of Canna. I am here to meet Paul McCallum, he knew Margaret
:03:10. > :03:17.well and the incredible musical legacy that she left the island.
:03:17. > :03:20.Good to see you, Paul. I came to know Margaret because she used to
:03:20. > :03:24.come back to Uist to holiday. And she always came back to the village
:03:24. > :03:34.where she was happiest, it is fair to say. She always said that her
:03:34. > :03:37.
:03:37. > :03:39.guardian angel guided her. She was in the hotel and she was invited to
:03:39. > :03:43.Christmas dinner by Donald Ferguson's two cousins, the kitchen
:03:43. > :03:48.scullery maids. And she wanted to hear Gaelic singing so she asked
:03:48. > :03:51.them to sing for her. She was so enthralled by their voices, she
:03:51. > :04:01.asked would they teach her the songs and they said yes, if you
:04:01. > :04:01.
:04:01. > :04:05.come to live with us. How long did she stay here? Four years.So quite
:04:05. > :04:12.a decent lesson! And she went on to record the Gaelic singing and
:04:12. > :04:14.traditions and folklore. How important was that record? It was
:04:14. > :04:21.of paramount importance to any scholar or musician interested in
:04:21. > :04:28.the tradition of the islands. Because what she did was she noted
:04:28. > :04:35.down the music. It was notation, unlike others, who used wax
:04:35. > :04:45.cylinders and things. So she made people sing 10, 12, 14 times until
:04:45. > :04:53.
:04:53. > :04:57.she got it exactly right.! SINGING. She always said the collection
:04:57. > :05:07.belongs to North Glendale. She never looked upon it as her own.
:05:07. > :05:45.
:05:45. > :05:54.Her collection is a true record of Great stuff, thank you very much.
:05:54. > :05:57.That was really great, thank you. It is good to know that the
:05:57. > :06:01.tradition of music and song that Margaret Fay Shaw found here in the
:06:01. > :06:11.1920s is still alive and strong. Largely thanks to her work as an
:06:11. > :06:18.
:06:18. > :06:20.archivist. Next week my journey Scotland's meat promotion body,
:06:20. > :06:28.Quality Meat Scotland, has launched a campaign to get more
:06:28. > :06:35.schoolchildren interested in food and where it comes from. Over three
:06:35. > :06:38.weeks, Nick is visiting schools to This week, I am visiting Inverclyde
:06:39. > :06:45.Academy in Greenock. In the second part of my mission to familiarise
:06:45. > :06:50.Scotland's schoolchildren with the raw ingredients of cooking. I want
:06:50. > :06:54.to teach kids about where the food they eat comes from. And by
:06:54. > :07:04.learning how to cook, they can take control of their own diet. And, of
:07:04. > :07:06.course, make some delicious dishes. I will be joining Jennifer
:07:06. > :07:09.Robertson from Quality Meat Scotland again, who is doing
:07:09. > :07:17.economic classes around the country to explain to kids the nutritional
:07:17. > :07:21.facts about meat. How are we doing? The dish we are going to make,
:07:21. > :07:25.stir-fried rice, lots of veggies in there and a nice bit of barbecued
:07:25. > :07:29.pork and we're going to make a nice, tangy sauce to go with that. We
:07:29. > :07:34.have to cook the rice and I'm using basmati rice and that is a really
:07:34. > :07:38.light, fragrant rice. When cooking basmati rice, you want lots of
:07:38. > :07:43.water and not much rice and it is really important the water is
:07:43. > :07:47.boiling as I add the rice. So it does not stick together. While the
:07:47. > :07:51.rice is cooking, we are going to chop up some of the veg that is
:07:51. > :07:54.going to go into the stir-fry. James, cut off the end. Cut right
:07:54. > :08:00.down the middle. Beautiful work, and then cut again all the way down
:08:00. > :08:05.and then into quarters. We cut like this. And we try to get all the
:08:05. > :08:13.slices the same thickness. James on the courgettes, we have Tony on red
:08:13. > :08:18.peppers. Kirsty, you're going to cut the mushrooms into wedges. I
:08:18. > :08:22.think this is a really good time to start talking about pork. Char sui
:08:22. > :08:29.is delicious and this is how you make it. Do you know what piece of
:08:29. > :08:39.pork this is? I would be very impressed if you did. Neck?Sorry?
:08:39. > :08:42.Very close. It is the shoulder. When it is raw it doesn't look so
:08:42. > :08:45.great but shoulder is a braising, long, slow cooking meat so the
:08:45. > :08:51.marinade is kind of a barbecue marinade. Chilli powder, five spice,
:08:51. > :08:56.some salt. Some freshly ground black pepper. So build it up, lots
:08:56. > :09:02.and lots of flavours in here. And then we have this dark, thick,
:09:02. > :09:08.sticky barbecue marinade. So, we're going to take this away and stick
:09:08. > :09:12.it in the fridge for two days. Jennifer is magic. And it is by the
:09:12. > :09:17.magic of Jennifer and TV, this is what it looks like after it has
:09:17. > :09:20.been marinated for two days. And then roast it in a low oven, about
:09:20. > :09:27.140 degrees centigrade, for about 1.5 to 2 hours. We need that little
:09:27. > :09:30.bit of pork chopped up. Okay, here is how we are going to do it. Red
:09:30. > :09:35.peppers, they take the longest time to cook. Finally, sliced courgette,
:09:35. > :09:38.another handful in here, mushrooms. Once we have a little bit of colour
:09:38. > :09:44.into the veg, we can start to add the finely chopped things, the
:09:44. > :09:49.aromatics, like the chilli and the garlic and red onion. But we don't
:09:49. > :09:52.add them at the start, if you add them straight away, they will burn.
:09:52. > :09:56.Once we get the colour on the outside, a couple of minutes, we
:09:56. > :10:02.can add the char sui. This is barbecued pork, beautifully chopped
:10:02. > :10:06.up, thank you very much, guys. Next thing you're going to add is the
:10:06. > :10:10.rice. I need a volunteer to keep this going. Do you want to come in
:10:10. > :10:14.and keep stirring this? Whatever you do, don't stop stirring as we
:10:14. > :10:24.add more soy sauce. Soy is quite salty. A little bit of soy sauce in
:10:24. > :10:24.
:10:24. > :10:28.there. We have salty and sour. And then add some sweetness. Honey. And
:10:28. > :10:33.finally, coriander. And in that goes. Fantastic, you have done a
:10:33. > :10:43.brilliant job. Okay, I just want to finish this off. The chef gets all
:10:43. > :10:45.
:10:45. > :10:51.the credit! Okay, who fancies a bit of a test? Okay, everybody. Well,
:10:51. > :11:01.you want to start? Have a go and tell me what you think. Okay. If
:11:01. > :11:02.
:11:02. > :11:12.you don't like it, don't say anything! It's good.Good. Okay.
:11:12. > :11:12.
:11:12. > :11:18.Try a bit of the barbecued pork. That's it. Really good, okay.
:11:18. > :11:21.Really good. Can I ask, if the guys don't have the time for two days to
:11:21. > :11:24.marinade, what could they do instead using the same flavours,
:11:24. > :11:27.what could they do instead? could use thinner pieces of pork or
:11:27. > :11:32.you could buy in the butchers, a lot of butchers will have their own
:11:32. > :11:38.barbecued pork. And barbecue pork has become very trendy. Very street
:11:38. > :11:42.food kind of stuff. This is very of the moment. This kind of barbecued
:11:42. > :11:52.pork kind of thing, but you could substitute it just for a nice piece
:11:52. > :11:54.
:11:54. > :12:04.of pork. And if you won the pools, you could use pork fillet. Good,
:12:04. > :12:04.
:12:04. > :12:08.Still to come, I get a taste of the high life in a classic car rally
:12:08. > :12:16.across Scotland. I am about to go out in one of the most expensive
:12:16. > :12:20.convoys ever to be seen on the roads of Highland Perthshire. The
:12:20. > :12:25.interest in native rare breeds is growing. With more and more farmers
:12:25. > :12:28.rearing cattle and sheep that for years were out of fashion. To gauge
:12:28. > :12:37.how popular the sector has become, Ewan went along to a rare breed
:12:37. > :12:42.This spring sale of rare and minority breeds here at Thainstone
:12:42. > :12:51.is the biggest event of its kind in Scotland. And with four auctions
:12:51. > :12:55.going on simultaneously, it is a smallholder's heaven. It is what we
:12:55. > :12:58.call a fun day. We have two a year with the rare breeds but we have
:12:58. > :13:08.introduced an extra poultry sale in March just to cope. We call it a
:13:08. > :13:10.
:13:10. > :13:13.fun day, a family day. And it has grown over the years? We started 15
:13:13. > :13:18.years ago and it has grown, today we will trade about 1500 to 8000
:13:18. > :13:21.lots. Poultry, rare breeds, it has grown a bit over the years. If you
:13:21. > :13:24.look at some of the consignments today, Airdrie, the Glasgow area,
:13:24. > :13:29.it is a wide area and I think the youngest would be seven and the
:13:29. > :13:33.oldest 77. What are the rules of coming off the street and buying
:13:33. > :13:43.some of the breeds? To have cattle or sheep you have to have a holder
:13:43. > :13:43.
:13:43. > :13:47.number. And with the poultry, basically if you have a back garden
:13:47. > :13:51.or a shed, it's OK. No rules. your money and take them away?
:13:51. > :13:55.Absolutely, yes. I don't have room for cattle or sheep in my back
:13:55. > :14:01.garden. But I do have room for a couple more hens. I am heading for
:14:01. > :14:05.the poultry section. But first, I need some expert advice. It is a
:14:05. > :14:08.good place for beginners to come along. They maybe don't want to buy
:14:08. > :14:14.the first couple of times here but they come along to see what is
:14:14. > :14:17.available, talk to the people who are breeding and selling. For hens
:14:17. > :14:21.that lay eggs, what should you be looking for? You never want to keep
:14:21. > :14:25.one hen because that is not a natural way for hens to live so I
:14:25. > :14:28.will say to people, buy at least three and if one dies, you have
:14:28. > :14:31.time to get a replacement. If you're living in a built-up area,
:14:31. > :14:37.don't buy a cockerel if you want to stay with friends with your
:14:37. > :14:41.neighbours. Do you want white or blue eggs or brown eggs? Pretty
:14:41. > :14:48.hens and brown eggs. Pretty hens and brown eggs, I would go for
:14:48. > :14:56.something like a Maran. There are different age classes. What should
:14:56. > :15:06.you be going for? If I was buying at a place like this, I would be
:15:06. > :15:06.
:15:06. > :15:09.looking for poulets. Hens would come to lay at 22 to 24 weeks. At
:15:09. > :15:12.14 weeks, you have a wait but you know they are young hens rather
:15:12. > :15:15.than old broilers. What kind of money are we talking about?
:15:15. > :15:23.Anywhere between �10 and �30 per bird, depending on what you are
:15:23. > :15:30.buying and how many people want to buy your bird. What are these?They
:15:30. > :15:35.are Marans. They have that cuckoo marking on the feathers. These are
:15:35. > :15:43.quite pretty. Bluebells, they are a hybrid. They will lay very well,
:15:43. > :15:48.but just beige eggs. Similarly them. That's a boy, you don't want that.
:15:48. > :15:52.It would be easy to get it wrong in here. Yes.And get carried away?
:15:52. > :16:02.Yes, that is very easy. One of the things is, before you start, find
:16:02. > :16:08.out how much you are going to pay. And then double it? Probably!To
:16:08. > :16:12.say it is confusing is to put it mildly. We have had some really
:16:12. > :16:15.good advice and I have narrowed it down. We have the pretty ones, the
:16:15. > :16:21.Bluebells, the grey ones, the Marans, which are not as pretty but
:16:21. > :16:31.probably lay a better egg. I have my paddle and I'm going to see
:16:31. > :16:50.
:16:50. > :16:52.which is the best. Marans. �10? �20? �30. �35? �35. 149. The rare
:16:52. > :16:55.breeds auction here at Thainstone is a major event in the
:16:55. > :16:58.smallholding calendar and with literally thousands of poultry and
:16:58. > :17:08.animals being sold, it is a great day out with the family. And
:17:08. > :17:09.
:17:09. > :17:12.tomorrow morning, brown eggs. Who's If you have any comments on
:17:12. > :17:19.anything you see on the programme or have a wonderful story to share
:17:19. > :17:24.with us, please drop us an email... The weather here at the Mills
:17:24. > :17:26.Observatory in Dundee is absolutely stunning. But will it stay for the
:17:26. > :17:36.weekend and beyond? Here's Christopher with the weather
:17:36. > :17:39.
:17:39. > :17:43.It was a disappointing day across most of the country today and there
:17:43. > :17:46.is no real improvement over the next five days. We have low
:17:46. > :17:51.pressure tomorrow towards the north-west, this band of rain
:17:51. > :17:54.across western parts to start things, damp and Cloudy and Cloudy
:17:54. > :17:59.across the East but brighter skies and in that rain, a transfers
:17:59. > :18:03.further east. Although fragmenting. By afternoon, it is a case of
:18:03. > :18:09.frequent showers, brighter skies in between and temperatures
:18:09. > :18:13.disappointing. And fairly breezy in the south, pushing those showers
:18:13. > :18:17.through. Further north, the windows lighter so the showers could be
:18:17. > :18:23.heavy but they will be with you for some time. Fairly cool across
:18:23. > :18:27.Shetland. If hill walking or climbing, across the north-west it
:18:27. > :18:33.starts wet but improves by the afternoon with brighter skies and
:18:33. > :18:38.further south we hold on to that rain and cloud and hill fog across
:18:38. > :18:42.the Galloway hills. Generally OK across the north-east, bright by
:18:42. > :18:52.the afternoon but showers in the south and fairly cloudy and damp.
:18:52. > :19:00.
:19:00. > :19:08.Inshore waters... And towards the And further north, towards Shetland,
:19:08. > :19:15.we start with easterly wind. That'll be a cyclonic. And moderate
:19:15. > :19:18.visibility. Into the evening, the showers fade away and it is
:19:18. > :19:22.generally dry thanks to this ridge of high pressure settling things
:19:22. > :19:25.down and overnight lows of around five - seven degrees. That high
:19:25. > :19:29.pressure means that on Sunday morning, it is looking OK to start
:19:30. > :19:34.the day, dry and bright across eastern parts but notice, waiting
:19:34. > :19:38.in the wings, and other weather front bringing more rain. For the
:19:38. > :19:43.second half of the weekend, dry and bright but wet in the west and
:19:43. > :19:48.through the day, that rain makes its way further eastwards. And that
:19:48. > :19:54.low pressure continues towards the new working week. Feeding more
:19:54. > :19:59.showers and look at the source of that there, from the Arctic, so
:19:59. > :20:03.rather chilly on Monday. Perhaps some wintry showers over the hills
:20:03. > :20:08.and mountains and an heavier showers we could see some sleet.
:20:08. > :20:12.Temperatures at nine or 10 degrees. Tuesday, no pressure sitting
:20:12. > :20:21.towards the north-west, feeding in more showery rain and notice those
:20:21. > :20:25.tight isobars. Temperatures, 10 or 12 degrees but in that rain,
:20:25. > :20:30.feeling cooler. By Wednesday, hopefully that low-pressure pulling
:20:30. > :20:40.away but it could be a frosty start. Sunshine and showers, temperatures
:20:40. > :20:43.
:20:43. > :20:48.at 11 or 12 and the wind hopefully If you own a classic vintage car,
:20:48. > :20:51.it in the garage rather than take it out on our congested and
:20:51. > :20:53.increasingly potholed roads. But owners are bringing their cars to
:20:54. > :21:03.Scotland, to tour through our spectacular scenery. I was given
:21:04. > :21:09.
:21:09. > :21:11.the chance to join a rally in a On Landward we drive tens of
:21:11. > :21:21.thousands of miles every year, bringing you stories from every
:21:21. > :21:24.nook and cranny of Scotland. So when I was told I was doing a
:21:24. > :21:27.driving item, I have to admit, I wasn't the most enthusiastic. Then
:21:27. > :21:37.I discovered I would be getting a ride in a 1922 Rolls-Royce Silver
:21:37. > :21:39.Ghost. My mood improved no end. My driver for the day is Blair Bonar-
:21:39. > :21:46.Campbell, a 22-year-old student who inherited the car from his
:21:46. > :21:51.grandfather when he was just 10. The car is just over here. Tell me
:21:51. > :22:00.about this beautiful car? I got the car when my grandfather died. She
:22:00. > :22:03.is a 1922 Rolls-Royce Silver Ghost. With a Barker body and torpedo
:22:03. > :22:09.style. She was originally ordered for John Sainsbury, who placed the
:22:09. > :22:15.order in 1921. We presume it went off to India under the Maharaja's
:22:15. > :22:19.ownership. It was purchased by us in 1975. My grandfather has toured
:22:19. > :22:22.all around the world. Do you think you share your grandfather's
:22:22. > :22:26.passion for vintage cars? I think it is one of those things that is
:22:26. > :22:30.either in your blood or not. I would clean this car and he would
:22:30. > :22:33.take me out in it. He would take it for the papers, just to give it a
:22:33. > :22:37.run because that is what they deserve. Her name is Ermintrude.
:22:37. > :22:40.She has a very similar personality to that of the flatulent cow from
:22:40. > :22:50.The Magic Roundabout. So we got a lot of backfires. It's just
:22:50. > :22:57.
:22:57. > :23:04.personality. It's brilliant. Shall Today, we are joining a unique
:23:04. > :23:07.rally of classic cars. We are meeting them and travelling for
:23:07. > :23:16.lunch. It is all part of a new tourism venture for the mega-rich
:23:16. > :23:19.around the world. What we are trying to do is give owners of
:23:19. > :23:22.these kind of cars unique experiences but we are also trying
:23:22. > :23:27.to illustrate and showcase the best of Scotland as well, while we are
:23:27. > :23:31.at it. For example, we're going to Drummond Castle, which is a
:23:31. > :23:35.privately owned castle and estate. You cannot go in there. What we try
:23:35. > :23:39.to do is create unique experiences for people. But they really have to
:23:39. > :23:45.come with us to do that. I couldn't come along in my Ford Fiesta. It's
:23:45. > :23:50.a pretty exclusive group? It is exclusive, yes, but it is nothing
:23:50. > :23:52.to do with values and you certainly don't have to be hugely wealthy. We
:23:52. > :23:56.try to encourage the classics, Rolls-Royces, Aston Martins, that
:23:56. > :24:02.kind of thing and we have a pre- 1973 rule where the cars have to be
:24:02. > :24:07.built before 1973, which to my mind, constitute a classic. Is it a
:24:07. > :24:11.playground for the super-rich? can be. It is certainly not what we
:24:11. > :24:17.are setting out to do. If you're super-rich and you want a really
:24:17. > :24:20.high-quality, expensive experience, they do exist here. The thing about
:24:20. > :24:30.attracting foreign visitors, are you hoping for them to bring their
:24:30. > :24:32.
:24:32. > :24:35.vehicles over to this country? Absolutely, yes. Usually, if the
:24:35. > :24:38.people have cars like that and are used to touring them, then they're
:24:38. > :24:42.used to shipping the cars around as well. Some of the hardier ones will
:24:42. > :24:45.drive but most of them will put them on a plane or a specialist
:24:45. > :24:48.lorry, a shipping company, as well. Time to hit the road and I'm about
:24:48. > :24:51.to go out in one of the most expensive and exclusive convoys
:24:51. > :25:01.ever to be seen on the roads of Highland Perthshire. Shall we?
:25:01. > :25:16.
:25:16. > :25:26.Don't stall, now! It's not so much how many miles to the gallon as how
:25:26. > :25:37.
:25:37. > :25:47.20 miles with the top down, light rain. Bracing, I think, would
:25:47. > :25:49.
:25:49. > :25:51.And while everyone else goes to have a slap of lunch in the big
:25:51. > :25:55.house, this is a marvellous opportunity to look at these
:25:55. > :25:59.wonderful cars. And Raymond Gray from the business is here. What is
:25:59. > :26:02.your favourite on display today? guess the one we're standing next
:26:02. > :26:10.to, this Porsche, it is a stunning automobile. What is it about this
:26:10. > :26:14.one in particular? I like German build, personally. I guess it is
:26:14. > :26:22.that and I love the whole styling of the whole car. It is nice but I
:26:22. > :26:26.have a thing about this, it feels like a 1970s skateboard. This
:26:26. > :26:32.little kick-tail. No, I think the lines are just beautiful. The
:26:32. > :26:35.colour, it is just a glorious machine. Now, it is all very well
:26:35. > :26:42.looking at this car is but it's more about sitting in them. Can I
:26:42. > :26:51.drive one? Go on, then.My goodness! That smells beautiful.
:26:51. > :26:58.1964 Rolls-Royce Silver Cloud. Two- tone, as you can see. This is just
:26:58. > :27:02.a beautiful thing. I will go as slow as I possibly can to make it
:27:02. > :27:11.last as long as possible! A little trip to Edinburgh. He is having
:27:11. > :27:15.lunch just now. How will he now? Apart from the fuel consumption.
:27:15. > :27:19.You could say that all this is an ostentatious display of wealth and
:27:19. > :27:26.that would be hard to argue with. But these cars were built with a
:27:26. > :27:29.pride, a passion, a care and a love. And they are much more than just
:27:30. > :27:32.getting from A to B, it is about the celebration of the journey. If
:27:32. > :27:34.those people in there having that rather expensive lunch weren't
:27:35. > :27:42.dedicated to their preservation, they might be lost forever. And
:27:42. > :27:45.that, in my opinion, would be a Before I get back into our rather
:27:45. > :27:50.dull crew car, just time to tell you what is coming up on next
:27:50. > :27:54.week's programme. Sarah will be hearing about the revival in the
:27:54. > :27:57.fortunes of longhorn cattle. When you see them in the parks, they
:27:57. > :28:02.look like something from a bygone era. But with modern commercial
:28:02. > :28:08.qualities, and that is really important. Ewan explores a
:28:08. > :28:12.collection of photographs of rural life. It tells us a million stories.
:28:12. > :28:15.And now we have the images to go with it, and that is very special.
:28:15. > :28:18.And my epic cycle through the Western Isles continues. I will be
:28:18. > :28:28.visiting a very special but fragile habitat found only in this part of
:28:28. > :28:32.Scotland, it is called macher. So please join us for that and much,