0:00:23 > 0:00:25Hello and a very warm welcome to Gleneagles -
0:00:25 > 0:00:28Scotland's playground for the rich and famous.
0:00:30 > 0:00:31And this autumn,
0:00:31 > 0:00:35the landscape will be flooded with passionate golf fans from both sides
0:00:35 > 0:00:38of the Atlantic as Europe take on the USA in one of the great
0:00:38 > 0:00:40sporting contests, the Ryder Cup.
0:00:40 > 0:00:42Later in the programme,
0:00:42 > 0:00:45I'll be finding out how preparations are going on and off the course
0:00:45 > 0:00:48but, first, here's what else is coming up on Landward.
0:00:48 > 0:00:52Nick finds out how much people are prepared to pay for his burgers...
0:00:52 > 0:00:54Let's do a deal - £6.50.
0:00:54 > 0:00:57..I meet some ponies that are halting an invasion...
0:00:57 > 0:01:00- It's great to have the wee ones around.- Absolutely, yeah.
0:01:00 > 0:01:02..and we visit another athlete aiming for gold
0:01:02 > 0:01:04at the Commonwealth Games.
0:01:10 > 0:01:13But first, golf, along with whisky and salmon,
0:01:13 > 0:01:16is one of Scotland's greatest exports to the world.
0:01:16 > 0:01:19But can we do the same for milk?
0:01:19 > 0:01:21Sarah has been to find out.
0:01:26 > 0:01:31Over the last decade, milk prices have fluctuated constantly.
0:01:31 > 0:01:35In an attempt to survive, many dairy farms, like this one in Fife,
0:01:35 > 0:01:40have invested in modern sheds and equipment and more cows.
0:01:43 > 0:01:47These Holstein cows are super-efficient milk producers.
0:01:47 > 0:01:51Decades of careful breeding mean that, given the right conditions,
0:01:51 > 0:01:56they can produce up to 60 litres of milk a day.
0:02:00 > 0:02:05At the moment, the UK dairy herd produces 13 billion litres
0:02:05 > 0:02:09of the white stuff a year and there are plans for that to increase.
0:02:09 > 0:02:12Most of the milk produced in Scotland is sold as fresh
0:02:12 > 0:02:15liquid milk and drunk at home.
0:02:15 > 0:02:17If the industry is going to remain profitable,
0:02:17 > 0:02:21it will have to look to export markets.
0:02:21 > 0:02:25Dairy exports from Scotland account for £82 million a year.
0:02:25 > 0:02:30Ireland exports almost 20 times as much -
0:02:30 > 0:02:33a staggering £1.5 billion worth.
0:02:33 > 0:02:38And a recent Government report has recommended that we should try
0:02:38 > 0:02:39and do the same.
0:02:39 > 0:02:43'I'm meeting Allan Bowie from the National Farmers Union of Scotland
0:02:43 > 0:02:45'to try to find out more.'
0:02:45 > 0:02:49The minute you have 5% too much, the market drops,
0:02:49 > 0:02:52so if we have a market for that surplus, and we're arguing
0:02:52 > 0:02:56that export could be the surplus and you would take it outwith the UK...
0:02:56 > 0:02:58Sorry, excuse me,
0:02:58 > 0:03:01so you're saying we're producing too much at the moment.
0:03:01 > 0:03:04No, we're not producing enough but the market is needing to grow
0:03:04 > 0:03:09with the producer here and that's the signal we need as dairy farmers.
0:03:09 > 0:03:11There's no point producing more if, tomorrow,
0:03:11 > 0:03:13there isn't a market for it.
0:03:13 > 0:03:16He argues that selling more dairy produce,
0:03:16 > 0:03:18like butter and cheese,
0:03:18 > 0:03:21both at home and abroad is the way to go.
0:03:21 > 0:03:24We're relying far too heavily on the UK liquid market
0:03:24 > 0:03:27and at the same time we've got the world market there, whether
0:03:27 > 0:03:32it's China or Russia or these other countries, looking for quality milk,
0:03:32 > 0:03:35whether it's in the form of cheese or milk powder,
0:03:35 > 0:03:37but they are looking for it.
0:03:37 > 0:03:40There's no point complaining that you're in a bad place.
0:03:40 > 0:03:42You have to fight for the market
0:03:42 > 0:03:47and have to show that you're wanting to compete and wanting to deliver.
0:03:47 > 0:03:49Producing much more yoghurt, cheese and butter
0:03:49 > 0:03:52will need investment in equipment of course,
0:03:52 > 0:03:57but the dairy produce can be sold around the world.
0:03:57 > 0:03:59If we created the capacity,
0:03:59 > 0:04:01Paul Grant believes the demand is there.
0:04:01 > 0:04:04It's got to be cheeses, maybe some butter...
0:04:04 > 0:04:08'He's had great success building an export market for his jam business
0:04:08 > 0:04:13'so the Government have asked him to apply those lessons to milk.'
0:04:13 > 0:04:16For Scotland, it's about finding those speciality stories,
0:04:16 > 0:04:18finding the right brands
0:04:18 > 0:04:21and then selling into markets that support Scotland
0:04:21 > 0:04:25so I suspect it's more to do with the Germanys, the Japans,
0:04:25 > 0:04:28the Singapores, the Koreas,
0:04:28 > 0:04:31and, yes, beginning the journey into China.
0:04:31 > 0:04:33The hope is the dairy industry could benefit
0:04:33 > 0:04:36from the international image of Scottish produce,
0:04:36 > 0:04:39built by the whisky and salmon industries -
0:04:39 > 0:04:42one of quality and luxury.
0:04:42 > 0:04:46- So, how much potential is there for growth?- I think there's significant.
0:04:46 > 0:04:47We are behind the ball,
0:04:47 > 0:04:51though, we are behind many other countries in terms of exporting,
0:04:51 > 0:04:53so we are behind but thank goodness we have Scotland
0:04:53 > 0:04:55and the endorsement of Scotland
0:04:55 > 0:04:58and the great consumer awareness out there, so there's a chance.
0:04:58 > 0:05:00But it will take time.
0:05:04 > 0:05:06I'm on my way to the island of Arran,
0:05:06 > 0:05:10where one company has already had great success selling abroad.
0:05:13 > 0:05:16Believe it or not, the most recent supermarket to start buying
0:05:16 > 0:05:20Isle of Arran cheddar is based in Taiwan.
0:05:24 > 0:05:28The cheese is also sold in the United States and across Asia.
0:05:28 > 0:05:31'Paul Flanagan from First Milk, the company who owns the creamery,
0:05:31 > 0:05:32'is showing me round.'
0:05:32 > 0:05:36- How many people do you have working here?- We have five people.
0:05:36 > 0:05:40'A tiny proportion of the cheese made here is sold in the shop out front.
0:05:40 > 0:05:43'All the rest is exported
0:05:43 > 0:05:45'and the packaging is tailored for that market.'
0:05:47 > 0:05:51If you look at some of the cues and some of the pictures here,
0:05:51 > 0:05:53Lochranza Castle here,
0:05:53 > 0:05:56it is picking up some cues in the way they sell whisky,
0:05:56 > 0:05:59that's the way they sell salmon in some of these marketplaces.
0:05:59 > 0:06:02You mentioned whisky and salmon, so would this be
0:06:02 > 0:06:05perceived as a sort of aspirational product in those countries?
0:06:05 > 0:06:07Absolutely.
0:06:07 > 0:06:09We're learning from what they have done,
0:06:09 > 0:06:12and positioning it along those lines.
0:06:12 > 0:06:15This isn't going to be something that people in China are going
0:06:15 > 0:06:17to consume every single day at every single meal,
0:06:17 > 0:06:19this is going to be something which is premium...
0:06:19 > 0:06:22Whereas in this country, we eat it all the time.
0:06:22 > 0:06:23Yeah, almost every single day.
0:06:23 > 0:06:26I think 97% of shopping baskets
0:06:26 > 0:06:31you've got cheese, or milk's 99%. It's different in Asia.
0:06:31 > 0:06:34Understanding the tastes of consumers across the world is
0:06:34 > 0:06:36key to securing new business.
0:06:38 > 0:06:42There's no point in us saying to the farmers that we want another
0:06:42 > 0:06:45billion litres of milk and not having a market to do that.
0:06:45 > 0:06:48We need to do more at understanding what consumers want in Asia
0:06:48 > 0:06:51- and the Middle East. - So, is the export market key?
0:06:51 > 0:06:54Absolutely. It's critically important for us.
0:06:54 > 0:06:57For this creamery, it's absolute life and death.
0:06:59 > 0:07:02As a nation, we have a fantastic reputation abroad
0:07:02 > 0:07:05as producers of quality food and drink,
0:07:05 > 0:07:08an image we can capitalise on
0:07:08 > 0:07:11to create a better future for dairy farmers.
0:07:11 > 0:07:15Now it's time to turn that opportunity into a reality.
0:07:20 > 0:07:24At this time of year, Scotland's farmland is looking pretty fertile
0:07:24 > 0:07:27and green but there are a few colours that are missing.
0:07:27 > 0:07:30Agricultural intensification
0:07:30 > 0:07:33and specialisation have simplified the landscape
0:07:33 > 0:07:37and made it the domain of just a few plant species, but the loss
0:07:37 > 0:07:42of our wild flowers is having a huge impact on our wildlife.
0:07:50 > 0:07:54And this is what we've lost, a rich array of flora that make up
0:07:54 > 0:07:59wild flower meadows, full of wildlife species that depend on it.
0:08:02 > 0:08:05I'm meeting Deborah Long from Plantlife Scotland
0:08:05 > 0:08:08to find out more about why our meadows are important.
0:08:08 > 0:08:10Now, tell me,
0:08:10 > 0:08:13what would you typically find in a meadow like this?
0:08:13 > 0:08:15Well, in a flower-rich grassland like this, a pasture,
0:08:15 > 0:08:18you would typically find the meadow buttercup.
0:08:18 > 0:08:21It means that we've got an old pasture here.
0:08:21 > 0:08:23Other examples, I've got some in my hands here, we've got
0:08:23 > 0:08:27a black knapweed and it gets a beautiful purple flower on the top.
0:08:27 > 0:08:30It's quite common, so people would see that quite commonly.
0:08:30 > 0:08:32And this one is a yarrow.
0:08:32 > 0:08:35Now, what's actually happened to our meadows? What's become of them?
0:08:35 > 0:08:37Well, in Scotland, as across the rest of the UK,
0:08:37 > 0:08:39there has actually been a decline,
0:08:39 > 0:08:42particularly in the diversity of plants that you find in these
0:08:42 > 0:08:45sorts of pastures, so although the area of grassland in Scotland
0:08:45 > 0:08:48has actually gotten bigger over the last few years,
0:08:48 > 0:08:51the diversity of plants within that area has actually declined.
0:08:51 > 0:08:53Since the 1940s,
0:08:53 > 0:08:57large areas of meadow were converted to arable farming
0:08:57 > 0:09:01and chemicals were introduced in fertilisers and pesticides.
0:09:01 > 0:09:02Over this period,
0:09:02 > 0:09:08nearly 7.5 million acres of meadow has been lost in the UK.
0:09:08 > 0:09:11Plants are the canaries of the environment if you like.
0:09:11 > 0:09:13They're at the bottom of all food chains
0:09:13 > 0:09:15so as soon as you see a change, a significant change,
0:09:15 > 0:09:18in wild plants right across the country, then that has
0:09:18 > 0:09:21an impact on other wildlife that depends on those plants,
0:09:21 > 0:09:25it has an impact on us, because, ultimately, we also depend on plants.
0:09:25 > 0:09:30It also has an impact on pollinators, birds, butterflies,
0:09:30 > 0:09:33because they're seeing a decline in their food plants as well.
0:09:35 > 0:09:38So what can be done about it?
0:09:38 > 0:09:41I'm visiting the Loch of Strathbeg Nature Reserve in Aberdeenshire,
0:09:41 > 0:09:44where the RSPB is doing its bit to
0:09:44 > 0:09:49boost biodiversity and bring back the meadowland plants.
0:09:49 > 0:09:53Helping to oversee this project is Emma Parker.
0:09:53 > 0:09:54'She's about to show me
0:09:54 > 0:09:57'the innovative way they have of managing the landscape.'
0:09:57 > 0:10:01- Excellent, I can see them out there. - Yep, that's them right out there.
0:10:01 > 0:10:04- Shall we go and have a closer look? - We can do, yeah.- Let's go.- OK.
0:10:05 > 0:10:09The reserve is Britain's largest dune loch and home to
0:10:09 > 0:10:14thousands of geese, swans and a whole host of other wetland birds.
0:10:14 > 0:10:18There are also some animals I didn't expect to see.
0:10:18 > 0:10:21These are konik ponies.
0:10:21 > 0:10:25Well, konik is actually the word for small horse
0:10:25 > 0:10:27or small pony in Polish,
0:10:27 > 0:10:32so they were actually bred back to how they would have
0:10:32 > 0:10:37been 10,000 years ago, so they're a lot hardier and a lot tougher ponies.
0:10:37 > 0:10:38And why are they here?
0:10:38 > 0:10:45They are here to help the RSPB and this reserve to try and cut down on
0:10:45 > 0:10:50the plant that you're actually stood right next to - juncus, or soft rush.
0:10:50 > 0:10:54- He's coming to see us.- Yeah, coming to have a nosy. See what we're up to.
0:10:55 > 0:10:57So, what was going wrong here before?
0:10:57 > 0:11:03Basically, if you can see round where the ponies are here, we've got
0:11:03 > 0:11:08a lot of soft rush which was drowning out a lot of the other plants.
0:11:08 > 0:11:10At the moment, we've got just above 90%,
0:11:10 > 0:11:14we want to get that back down to 40-50% of soft rush
0:11:14 > 0:11:17on the reserve as a whole and try
0:11:17 > 0:11:22and let some of the other wildlife-friendly flowers
0:11:22 > 0:11:24actually be able to grow up
0:11:24 > 0:11:29and support a bit more of the wildlife that's around the area.
0:11:30 > 0:11:33The koniks first arrived here about three years ago
0:11:33 > 0:11:36and the grazing has been so successful, they've introduced
0:11:36 > 0:11:40a breeding programme, and behind us are this week's new arrivals.
0:11:40 > 0:11:41Emma, what are you seeing?
0:11:41 > 0:11:45We've got one that's just a few hours old, it's galloping around out there.
0:11:45 > 0:11:47He wants to be a racehorse when he's older.
0:11:49 > 0:11:52- It's great to have the wee ones around.- Absolutely, yeah.
0:11:52 > 0:11:56And just how big an impact do they have on the wider environment
0:11:56 > 0:11:58apart from just the flowers?
0:11:58 > 0:12:01It kind of goes up in the old style that you would've
0:12:01 > 0:12:04learned at school, food pyramid, with the predators at the top
0:12:04 > 0:12:06and all the plants and insects and everything at the bottom.
0:12:06 > 0:12:09But it seems incredible bringing in something so big
0:12:09 > 0:12:13- and beautiful as a horse is actually helping at that bottom level.- Yeah.
0:12:13 > 0:12:18When the soft rush is down to 40-50%, all the insects
0:12:18 > 0:12:21and the butterflies and the bees and everything will come back
0:12:21 > 0:12:24and it'll just look even more beautiful.
0:12:29 > 0:12:31Now, the horses are away off in the distance,
0:12:31 > 0:12:33no longer interested in us
0:12:33 > 0:12:36but the introduction of them into this diverse habitat is paying off,
0:12:36 > 0:12:41as you can see here by the re-emergence of the cuckoo flower.
0:12:41 > 0:12:44Now, this is just one small example, but it really gives us
0:12:44 > 0:12:49a sense of what can happen within our soil if we give nature a chance.
0:12:52 > 0:12:54As we've seen over the past few weeks
0:12:54 > 0:12:56with our Commonwealth Games hopefuls,
0:12:56 > 0:12:59the Scottish countryside is the perfect training ground
0:12:59 > 0:13:01for some of our athletes
0:13:01 > 0:13:04and a few miles southwest of the Loch of Strathbeg,
0:13:04 > 0:13:07Shona Marshall has the peace and solitude
0:13:07 > 0:13:09she needs to practise her sport.
0:13:11 > 0:13:15Clay target shooter Shona is already a Commonwealth Games medallist,
0:13:15 > 0:13:18having taken silver in Delhi in 2010,
0:13:18 > 0:13:21and the tranquillity of the area
0:13:21 > 0:13:25where she lives is key in helping her achieve the right mindset.
0:13:27 > 0:13:31The idea is to have as little in your mind as possible.
0:13:31 > 0:13:35A Russian coach once said you should think like a donkey.
0:13:35 > 0:13:38Now, how he knows how a donkey thinks, I don't know,
0:13:38 > 0:13:43but the less you have in your mind when you're shooting, the better.
0:13:44 > 0:13:48The idea is to do it subconsciously.
0:13:49 > 0:13:50Pull!
0:13:51 > 0:13:57You try and get your conscious mind thinking of something else
0:13:57 > 0:14:01so you're not thinking about shooting and then just
0:14:01 > 0:14:04when you pick the gun up and you're going away to shoot,
0:14:04 > 0:14:07you're really trying to just be completely blank.
0:14:08 > 0:14:12Former cattle farmer Shona sold her herd of Aberdeen Angus
0:14:12 > 0:14:15five years ago to focus full-time on her sport.
0:14:15 > 0:14:17I took the decision to sell the cattle
0:14:17 > 0:14:20so that I could train full-time,
0:14:20 > 0:14:24which obviously paid off in Delhi, winning the silver medal.
0:14:26 > 0:14:29When you're competing at the highest level,
0:14:29 > 0:14:33the bulk of the other athletes are all full-time professional athletes
0:14:33 > 0:14:37and to be able to compete on a level playing field with them,
0:14:37 > 0:14:40you really have to make that commitment.
0:14:42 > 0:14:47Being a canny Scot, we re-use the ones that haven't broken.
0:14:50 > 0:14:53She rents out the fields of her Aberdeenshire farm but
0:14:53 > 0:14:58the livestock seem to be confident in her ability to hit the target.
0:14:58 > 0:15:03Animals seem very adaptable and get used to different things going on.
0:15:03 > 0:15:04I mean, obviously,
0:15:04 > 0:15:07if a new batch of cattle arrives that's never heard
0:15:07 > 0:15:10shooting before, they will be a little bit more edgy
0:15:10 > 0:15:15but it doesn't take them long before they get quite used to it.
0:15:15 > 0:15:18I very often have roe deer coming out onto the fields out there
0:15:18 > 0:15:23while I'm shooting. We saw a pheasant this morning.
0:15:23 > 0:15:28I think they know when they're not what you're shooting at.
0:15:28 > 0:15:32After her podium spot in Delhi, Shona is upbeat about
0:15:32 > 0:15:35her chances at Barry Budden Shooting Centre near Carnoustie,
0:15:35 > 0:15:38the venue for the competition.
0:15:38 > 0:15:39Well, obviously,
0:15:39 > 0:15:44I have to be confident or there's not much point in going.
0:15:44 > 0:15:49Shooting's a sport where you're not really competing against anyone else,
0:15:49 > 0:15:54you know, there's nothing I can do to influence anyone else's
0:15:54 > 0:15:59performance, so I could still go and shoot a personal best and not win.
0:15:59 > 0:16:02The winner of the silver medal, representing Scotland...
0:16:02 > 0:16:05'Winning the silver,
0:16:05 > 0:16:09'that's been my personal high point in my career so far.
0:16:09 > 0:16:13'Obviously, we're hoping to go one better in Glasgow this time.'
0:16:19 > 0:16:21The countryside around her Aberdeenshire home
0:16:21 > 0:16:25has been a major factor in keeping her motivated for the Games.
0:16:30 > 0:16:34Living in this part of the world, I think it's just...
0:16:34 > 0:16:39It's so inspiring, really, and it's...
0:16:39 > 0:16:42You know, sometimes when things maybe aren't going so well,
0:16:42 > 0:16:44it's great just to...
0:16:44 > 0:16:47I can walk up the hill at the back there and take in
0:16:47 > 0:16:54the view and you really just remember what things are important to you
0:16:54 > 0:16:59and, you know, I think it's just a great place to live.
0:17:00 > 0:17:04And we wish Shona well for the clay target competition
0:17:04 > 0:17:05at the Games in July.
0:17:16 > 0:17:20Cattle farmer Shona would have been at home at the Drymen Show,
0:17:20 > 0:17:24where Nick and Sarah have fetched up with the Landward Food Van.
0:17:24 > 0:17:25Open for business.
0:17:28 > 0:17:30This week, they're going to find out
0:17:30 > 0:17:34if the public really are prepared to pay the extra for fresh ingredients
0:17:34 > 0:17:36and locally sourced produce.
0:17:43 > 0:17:46Today, I'm going to show you how to make a really high-quality
0:17:46 > 0:17:49burger using locally sourced beef.
0:17:49 > 0:17:52I have my assistant, we're both suitably attired.
0:17:52 > 0:17:54This is an agricultural show
0:17:54 > 0:17:57and everyone loves an agricultural show, they come out, the sun
0:17:57 > 0:17:59is shining, they want to spend some money
0:17:59 > 0:18:02but usually at shows like this, the fare is a burger and sometimes
0:18:02 > 0:18:06it can be lacklustre so you are going to work your magic, aren't you?
0:18:06 > 0:18:09We're going to make a proper burger so we've got 1.8 kilos
0:18:09 > 0:18:14of minced locally sourced beef, but to that I'm going to add...
0:18:14 > 0:18:15- Try to?- ..the secret ingredient.
0:18:15 > 0:18:19Now, the problem with burgers is you could make a very nice lean burger
0:18:19 > 0:18:25- but it would be a bit dry and tasteless.- So is that breadcrumbs?
0:18:25 > 0:18:28No, that's suet. This is grated kidney fat.
0:18:28 > 0:18:32And it does make the burger taste fantastic.
0:18:32 > 0:18:34So, we're going to end up with a burger that has a fat content
0:18:34 > 0:18:37of about 10% and that actually is still lower than
0:18:37 > 0:18:39a lot of the commercially produced burgers.
0:18:39 > 0:18:41I'm just going to mix it all together.
0:18:41 > 0:18:45The only thing I would like to add in here is a little bit of mustard.
0:18:45 > 0:18:48Could you give me a tablespoon of that smooth grain mustard in there?
0:18:48 > 0:18:50Can you give us an idea of how much it costs?
0:18:50 > 0:18:53Well, it's a little bit complicated cos you have to take into factor
0:18:53 > 0:18:56the cost of the pitch and the getting here with the van,
0:18:56 > 0:19:01and to give it a level playing field we would have to charge seven quid.
0:19:01 > 0:19:04But is anyone realistically going to pay £7 for a burger?
0:19:04 > 0:19:07I mean, if I brought my family, that would be...
0:19:07 > 0:19:08six times seven.
0:19:08 > 0:19:10Well, Sarah, the only way to find out
0:19:10 > 0:19:13if people will spend the money, £7 per burger, is to go and ask them.
0:19:13 > 0:19:15- Could you form that for me? - Right, I'm just standing...
0:19:15 > 0:19:17This is what we're looking for here, OK?
0:19:17 > 0:19:19- I'm standing watching, not doing very much.- Just like that.
0:19:19 > 0:19:22- Like a pat-a-cake.- Like a patty, that's exactly what it is.- OK.
0:19:22 > 0:19:26So, we're making these out of 150g uncooked weight.
0:19:26 > 0:19:29- And you haven't added any herbs or anything like that?- Nothing.
0:19:29 > 0:19:32- Just salt... - There's no salt in there yet.
0:19:32 > 0:19:34The salt goes on just before we go to cook them.
0:19:34 > 0:19:40- Ah, so on top of the burger.- Yeah. And I can see they're very homely.
0:19:40 > 0:19:43Do you know? They're sort of artisan, aren't they?
0:19:43 > 0:19:46Artisan is one word for it. A bit coorse is another.
0:19:46 > 0:19:53So, just straight onto a hot griddle and I'm going to cook them
0:19:53 > 0:19:56very slightly medium-rare.
0:19:56 > 0:19:58The reason we can serve these medium-rare,
0:19:58 > 0:20:00or still slightly pink in the inside,
0:20:00 > 0:20:02is this was taken from a nice piece of rump
0:20:02 > 0:20:07and it was minced specially for this and it was minced today.
0:20:07 > 0:20:10So, if you keep mince for a long period of time,
0:20:10 > 0:20:13you can get some problems with bugs inside it.
0:20:13 > 0:20:16So, while the burgers are cooking, a quick recap on the price -
0:20:16 > 0:20:19if you were going to cook these burgers at home
0:20:19 > 0:20:23with all the trimmings, they'd cost you about £2.30 each.
0:20:23 > 0:20:25For us to make any money serving them at the show,
0:20:25 > 0:20:28we'd have to charge a retail mark-up,
0:20:28 > 0:20:32pushing the selling price to somewhere around £7.
0:20:34 > 0:20:37- That looks absolutely delicious. - On goes the lid.
0:20:37 > 0:20:39A little skewer in there
0:20:39 > 0:20:42and there we have the Landward Burger Van burger.
0:20:42 > 0:20:48And we're going to find out if people will pay £7 for a burger like this.
0:20:48 > 0:20:52- Remains to be seen. Ready to go? - I am indeed, let's do it.
0:20:54 > 0:20:56Hi there, you look hungry.
0:21:01 > 0:21:07- Mm, that is good.- OK, so would you pay £7 for one of those burgers?
0:21:09 > 0:21:10If I was hungry, maybe.
0:21:11 > 0:21:15Hmm, maybe six. Don't know about seven.
0:21:15 > 0:21:17Would you pay £7 for it?
0:21:17 > 0:21:21Eh, possibly, yeah.
0:21:21 > 0:21:24- We're talking about £4, something like that?- £4?
0:21:24 > 0:21:26£5.50?
0:21:26 > 0:21:30- Mm.- Are you allowed to eat on the job?- Not really.
0:21:30 > 0:21:31Let's do a deal - £6.50?
0:21:31 > 0:21:33Initially, it tastes phenomenal.
0:21:33 > 0:21:35I would rate that up there with the five quid burgers.
0:21:35 > 0:21:38- No, I would actually pay seven, I was only teasing.- You would?
0:21:38 > 0:21:41- Yes, it's excellent.- Would you spend seven quid on that burger?- Yes.
0:21:41 > 0:21:44- You would?- I've just said it's up there with the five quid burgers.
0:21:44 > 0:21:46Well, I think it's worth it cos it tastes really good.
0:21:46 > 0:21:47Would you pay £7?
0:21:47 > 0:21:50I would knowing what it tasted like. However, that's a trick -
0:21:50 > 0:21:53how'd you get people to know how good it's going to be?
0:21:54 > 0:21:56Sarah, how were your customers?
0:21:56 > 0:21:58Well, the empty trays speak for themselves,
0:21:58 > 0:22:01they all absolutely loved the burger, but I hate to say I told you so,
0:22:01 > 0:22:03quite a few of them were like,
0:22:03 > 0:22:05"£7, I'm not sure I'd spend that." What about you?
0:22:05 > 0:22:09Well, I don't think you were trying hard enough because every single one
0:22:09 > 0:22:13of mine said they would willingly pay £7 for a burger of that quality.
0:22:13 > 0:22:15So, perhaps they're reluctant to pay that price
0:22:15 > 0:22:18- until they know what it tastes like. - I think that's the case, yeah.
0:22:18 > 0:22:20- Well, it's been great today, hasn't it?- It has, yeah.
0:22:20 > 0:22:23And that's it for this series of the Food Van, but next week
0:22:23 > 0:22:26we will be sampling the delights of the Royal Highland Show.
0:22:26 > 0:22:29- We're going to be there, aren't we? - We are indeed.- We'll see you.
0:22:36 > 0:22:39Scotland is hailed as the home of golf,
0:22:39 > 0:22:43and I'm at one of the world's most prestigious venues - Gleneagles.
0:22:45 > 0:22:49This year, Gleneagles will play host to one of the world's biggest
0:22:49 > 0:22:51sporting events - the Ryder Cup.
0:22:53 > 0:22:56It's the first time the event has been hosted here
0:22:56 > 0:23:00and it's a mammoth task to get the course in tip-top condition.
0:23:03 > 0:23:04Very nice.
0:23:04 > 0:23:06This is the 18th green.
0:23:06 > 0:23:09It is immaculate, and during the competition
0:23:09 > 0:23:1280 green keepers will be out and about on the course, grooming it
0:23:12 > 0:23:14as the Ryder Cup is beamed
0:23:14 > 0:23:17to a staggering half a billion households worldwide,
0:23:17 > 0:23:20so...it's got to look good.
0:23:24 > 0:23:26- How are you, Scott? - I'm very well, Dougie.
0:23:26 > 0:23:28Nice to see you hole that putt there.
0:23:28 > 0:23:31You didn't see the ones leading up to it. There were quite a few!
0:23:31 > 0:23:35'Course and estate manager Scott Fenwick is bringing me up to date.'
0:23:35 > 0:23:38There's been a lot of challenges from the point of view of weather
0:23:38 > 0:23:40and that sort of thing, getting all the work done,
0:23:40 > 0:23:41but we've had plenty of time.
0:23:41 > 0:23:44We've been dealing with it since 2004, really.
0:23:44 > 0:23:49One of the most important tasks was a major rebuild of the 18th hole,
0:23:49 > 0:23:52which had a reputation for being overly easy to play.
0:23:52 > 0:23:55We created what you see in front of us now,
0:23:55 > 0:23:57a big amphitheatre feel about it,
0:23:57 > 0:24:00we changed the whole way that the hole played.
0:24:00 > 0:24:02This is impressive stuff,
0:24:02 > 0:24:06but there's a lot more to this than just building the perfect course.
0:24:08 > 0:24:13Two thirds of Gleneagles is natural or semi-natural habitat
0:24:13 > 0:24:17and there are 19 designated Sites of Scientific Interest.
0:24:17 > 0:24:21So how does Scott's team balance the demands of world-class golfers
0:24:21 > 0:24:24and a world-class natural environment?
0:24:25 > 0:24:29We try and make sure that whatever we do keeps nature
0:24:29 > 0:24:31and keeps everything in balance.
0:24:31 > 0:24:34We try and put as little nutrient on as possible,
0:24:34 > 0:24:38we're very tight with how much water we put onto the golf course as well,
0:24:38 > 0:24:40so looking at all different aspects,
0:24:40 > 0:24:42making sure that whatever we put into the golf course
0:24:42 > 0:24:44is very minimal to achieve that.
0:24:47 > 0:24:48'It's a big job already,
0:24:48 > 0:24:54'so how will they cope with an expected 45,000 spectators per day?'
0:24:54 > 0:24:56So we're used to big crowds coming in.
0:24:56 > 0:24:59We've managed the areas on a regular basis,
0:24:59 > 0:25:04so all the deep rough management we do to allow spectators around the golf course
0:25:04 > 0:25:06all enhances it and keeps it nice and thin
0:25:06 > 0:25:09and allows all the younger flowers and that to come through as well
0:25:09 > 0:25:13instead of choking them out, so it can actually be an advantage,
0:25:13 > 0:25:15it forces us into managing the whole estate,
0:25:15 > 0:25:18rather than just pockets in the golf course.
0:25:18 > 0:25:23This integrated land management is paying off - the estate is lush
0:25:23 > 0:25:27with wild orchids, gorse and a multitude of wild flora and fauna.
0:25:29 > 0:25:30We've come to this pond system
0:25:30 > 0:25:35to see another example of how wildlife is encouraged to flourish.
0:25:35 > 0:25:37They're used as irrigation ponds,
0:25:37 > 0:25:39and that's a great habitat for local wildlife
0:25:39 > 0:25:41and that sort of thing as well,
0:25:41 > 0:25:44so we get a lot of birds nesting round about the hedges
0:25:44 > 0:25:45and we get a lot of insect life.
0:25:48 > 0:25:52The Ryder Cup is a huge event, and not surprisingly,
0:25:52 > 0:25:55its impact on the land extends far beyond the course itself.
0:25:57 > 0:25:59Gleneagles Railway Station is being modernised,
0:25:59 > 0:26:03and road access is being made easier and safer.
0:26:03 > 0:26:08Currently access to Gleneagles Station is directly on the A9.
0:26:08 > 0:26:11We all know how dangerous that can be,
0:26:11 > 0:26:15but a new £4.3 million access road will give drivers and pedestrians
0:26:15 > 0:26:17a much safer option.
0:26:19 > 0:26:21How are you? Good to see you.
0:26:21 > 0:26:24'Councillor John Kellas is one of the key figures steering
0:26:24 > 0:26:28'this multi-million-pound upgrade.'
0:26:28 > 0:26:31So, John, a large investment has been made.
0:26:31 > 0:26:34What improvements are being done here?
0:26:34 > 0:26:37There's a number of different improvements to the station itself.
0:26:37 > 0:26:41Just to the side of us here, you can see the access for all
0:26:41 > 0:26:43with the lift system that's going in.
0:26:43 > 0:26:45That was never here before,
0:26:45 > 0:26:48but it's been built into a lovely station in terms of its age
0:26:48 > 0:26:52and its infrastructure, and most of it's been left intact.
0:26:52 > 0:26:56There is refurbishment of all of the facilities within the station,
0:26:56 > 0:26:59and that's going to hold great for the long term,
0:26:59 > 0:27:02for every commuter that comes here.
0:27:02 > 0:27:04Yeah, because you can see there is work in progress
0:27:04 > 0:27:08- here in front of us, and here in behind us as well.- Yes.
0:27:08 > 0:27:11Now, this was always an issue, getting out of the station here,
0:27:11 > 0:27:13but improvements to the road too.
0:27:13 > 0:27:18A vast improvement, because it's not direct access onto the A9 itself,
0:27:18 > 0:27:20and that has to be looked forward to by everybody
0:27:20 > 0:27:24because the access as you came in today, it was dangerous,
0:27:24 > 0:27:26particularly if you were coming northbound,
0:27:26 > 0:27:29you were cutting across the flow of traffic,
0:27:29 > 0:27:32and now you've got direct access onto a roundabout
0:27:32 > 0:27:34just above the main road with proper slip roads,
0:27:34 > 0:27:36so it's integrated, and I think
0:27:36 > 0:27:39it will be a facility long-term that the community are looking forward to.
0:27:39 > 0:27:42Absolutely, and I guess these improvements happening just now
0:27:42 > 0:27:45are not just for the Ryder Cup, they're for the long term.
0:27:45 > 0:27:47Very much the long term.
0:27:47 > 0:27:51We'll see the benefits to the station itself, the road network benefits,
0:27:51 > 0:27:54but of course one of the best legacies of all
0:27:54 > 0:27:58is the fact that tourism itself will be a terrific showcase for Scotland
0:27:58 > 0:28:00and for Perthshire itself.
0:28:03 > 0:28:05On a relatively quiet day like today,
0:28:05 > 0:28:09it's hard to imagine over 250,000 people descending here
0:28:09 > 0:28:11for the Ryder Cup in September,
0:28:11 > 0:28:14but already you get the sense of anticipation for a bonanza
0:28:14 > 0:28:17for the local area, and hopefully the whole of Scotland.
0:28:17 > 0:28:19I can't wait.
0:28:19 > 0:28:21And I can't wait for next week,
0:28:21 > 0:28:24when Landward hits the Royal Highland Show.
0:28:24 > 0:28:28We'll be at Ingliston for special programmes on both Friday and Sunday
0:28:28 > 0:28:31bringing you the best of the sights and sounds from the week
0:28:31 > 0:28:33when the country comes to town.
0:28:33 > 0:28:36Please join us for that at the same time next week, Friday night,
0:28:36 > 0:28:397:30 on BBC Two Scotland.
0:28:39 > 0:28:42In the meantime, from all the Landward team here at Gleneagles,
0:28:42 > 0:28:44thanks for your company. Bye for now.