0:00:02 > 0:00:05Well, I wouldn't want to have to park that again! We're ready now.
0:00:05 > 0:00:07Hello, and a very warm welcome to Landward Live
0:00:07 > 0:00:09from the Royal Highland Show.
0:00:28 > 0:00:32We're here at Ingliston for the 175th Royal Highland Show,
0:00:32 > 0:00:36a celebration of all that's great about Scotland's countryside,
0:00:36 > 0:00:39from the best livestock to the finest produce.
0:00:39 > 0:00:41There is so much on over the weekend,
0:00:41 > 0:00:45we've decided to bring you not one but two live programmes - now,
0:00:45 > 0:00:47obviously, and on Sunday at 12.30pm.
0:00:47 > 0:00:49So join us then, if you can.
0:00:49 > 0:00:52But first, here's a little taster of what's coming on tonight.
0:00:55 > 0:00:58Well-behaved gundogs - we hope.
0:00:59 > 0:01:02And the dark arts of preparing livestock for the show.
0:01:04 > 0:01:08Now, we want to know what you think, so, throughout the programme,
0:01:08 > 0:01:12we'd like you to comment on our Facebook page, or you can tweet us -
0:01:12 > 0:01:15#BBCLandward - and we'll read them out later in the programme.
0:01:15 > 0:01:18We'll hopefully get lots of tweets. We've got one already, don't we?
0:01:18 > 0:01:20Yes, we're asking the question,
0:01:20 > 0:01:22what's the best thing about the Royal Highland Show?
0:01:22 > 0:01:25Also, you can get in touch with us about anything you see on the
0:01:25 > 0:01:28programme, anything you want to see on the programme. We're back on Sunday, of course.
0:01:28 > 0:01:31#BBCLandward, or go to our Facebook page as well.
0:01:31 > 0:01:33Yes. Comment on anything. "Best thing about."
0:01:33 > 0:01:36Michelle Miller has already tweeted to say, "It has to be the food hall,
0:01:36 > 0:01:39"a veritable feast of yumminess, from Scotland's Larder."
0:01:39 > 0:01:43The food hall is absolutely fantastic. And Croft Newsk says,
0:01:43 > 0:01:46"It has to be the Landward presenters. No contest, surely."
0:01:46 > 0:01:49- I can't believe...! - Has your mum been tweeting in?
0:01:49 > 0:01:51No! I've absolutely no idea who that... My mum can't tweet.
0:01:51 > 0:01:54But anyway, thanks you very much, Mum, if it was you!
0:01:54 > 0:01:56Get in touch - #BBCLandward.
0:01:56 > 0:01:59Now, the ground here is absolutely vast -
0:01:59 > 0:02:04280 acres - expected 200,000 visitors over the next four days.
0:02:04 > 0:02:06But if you come here, you want to know where to go,
0:02:06 > 0:02:09so here's Landward's guide, a map, if you will,
0:02:09 > 0:02:11of the whole Royal Highland Showground.
0:02:13 > 0:02:17The food hall, which this year has been rebranded Scotland's Larder Live!,
0:02:17 > 0:02:20is home to a wonderful array of fabulous food and drink
0:02:20 > 0:02:22from over 100 Scottish producers.
0:02:22 > 0:02:25On the west side of the showground,
0:02:25 > 0:02:28you will find the outdoor living and countryside area.
0:02:28 > 0:02:31Here, you can indulge in a spot of retail therapy
0:02:31 > 0:02:33and catch up on some demonstrations, too.
0:02:34 > 0:02:37While Sarah's shopping, I've come to the livestock area.
0:02:37 > 0:02:42This is where the best sheep and cattle compete for prizes.
0:02:42 > 0:02:44It's sandwiched between the equestrian village over there
0:02:44 > 0:02:46and the heavy horses way in that direction,
0:02:46 > 0:02:50so no shortage of amazing animals to see.
0:02:50 > 0:02:52But I wonder where Euan is?
0:02:52 > 0:02:54On the south side of the showground,
0:02:54 > 0:02:57the agricultural area is full of monsters like this.
0:02:57 > 0:03:00And if you're in the market for a new combine harvester
0:03:00 > 0:03:03or a brand-new tractor, then this is the place to come.
0:03:05 > 0:03:06Yes, great tractors, great everything.
0:03:06 > 0:03:09That's us right in the middle of the showground.
0:03:09 > 0:03:12But hopefully you can get along at the weekend, but if you don't,
0:03:12 > 0:03:16the best of the show is right here on Landward on BBC One Scotland.
0:03:16 > 0:03:19Yeah, I think we've commandeered the best seats in the house.
0:03:19 > 0:03:22- We have.- We're right in the middle of all the action.
0:03:22 > 0:03:24The evening action's going on behind us.
0:03:24 > 0:03:27And somewhere over there, among the heavy horses, is Euan.
0:03:27 > 0:03:29Euan, what's going on?
0:03:29 > 0:03:30It is ALL going on.
0:03:30 > 0:03:32It is fantastic.
0:03:32 > 0:03:33We're slightly disappointed
0:03:33 > 0:03:36because what you're looking at here are the unicorn horses
0:03:36 > 0:03:39and, frankly, these horses haven't got a horn between them!
0:03:39 > 0:03:41George Skinner is with me.
0:03:41 > 0:03:43George, where's the horns? What are we looking at?
0:03:43 > 0:03:48The unicorn horses is a formation which is used for the heavy horse
0:03:48 > 0:03:53turnout and it's a formation where the two back horses are wheel horses,
0:03:53 > 0:03:56next the carriages, and your lead horse is known as the lead horse,
0:03:56 > 0:03:58right out in front.
0:03:58 > 0:04:01So this is kind of like the power horse are the two back ones
0:04:01 > 0:04:04and the front ones are overdrive, they would kick in later on?
0:04:04 > 0:04:05Yeah, you've got it in one, Euan.
0:04:05 > 0:04:08The two working horses are the wheel horses
0:04:08 > 0:04:11and the lead horse comes into play in a hill,
0:04:11 > 0:04:15when it's pulling a heavy load, and it acts as the overdrive.
0:04:15 > 0:04:17And they're fantastic-looking horses.
0:04:17 > 0:04:19A lot of people think they're big and stupid,
0:04:19 > 0:04:20but they're really nice beasties.
0:04:20 > 0:04:24They've absolutely tremendous brains, these Clydesdale horses.
0:04:24 > 0:04:27They're a step ahead of the drivers all the time.
0:04:27 > 0:04:30They've got tremendous power and brains.
0:04:30 > 0:04:33Brilliant. There's just something so satisfying about this.
0:04:33 > 0:04:35It's serious competition as well.
0:04:35 > 0:04:37Picked out a winner or not?
0:04:37 > 0:04:40It's not easy to pick a winner at this stage, really.
0:04:40 > 0:04:43We've got a judge here who's more than able to pick the winner,
0:04:43 > 0:04:46so it's nae easy for us to pick a winner.
0:04:46 > 0:04:49I think you'll find it IS very easy for us to pick a winner!
0:04:49 > 0:04:52I tell you, we're going to have a ball. But one of the things that you were explaining earlier on,
0:04:52 > 0:04:58that front horse is that power horse and it's like a cock horse.
0:04:58 > 0:04:59Very similar to the cock horse.
0:04:59 > 0:05:04The lead horse, if it's going on level ground,
0:05:04 > 0:05:06doesnae need to be pulling at all.
0:05:06 > 0:05:09But when it comes to a hill, that is really when it's required,
0:05:09 > 0:05:12to pull the load and help the load up the hill.
0:05:12 > 0:05:15Exactly like the cock horse in Banbury Cross.
0:05:15 > 0:05:18Nursery rhymes here at Ingliston - fantastic!
0:05:20 > 0:05:22Someone's having a really good time!
0:05:22 > 0:05:24George Skinner is a familiar face on Landward.
0:05:24 > 0:05:27There's not much about heavy horses that that man doesn't know.
0:05:27 > 0:05:28And they're amazing, aren't they?
0:05:28 > 0:05:31They're big, intimidating and fantastic - that's just Euan!
0:05:31 > 0:05:32Oh, of course!
0:05:32 > 0:05:36But when they thunder past, it just sends a shiver down your spine.
0:05:36 > 0:05:39It's a fantastic noise, there's no doubt about it. But from horses to cattle,
0:05:39 > 0:05:43and there are over 1,000 in competition at this year's show.
0:05:43 > 0:05:45Of course, they come in all shapes and sizes,
0:05:45 > 0:05:47but one of them has become incredibly popular,
0:05:47 > 0:05:51it's one of our native breeds, the beef shorthorn.
0:05:51 > 0:05:53A few years ago, no-one was really interested.
0:05:53 > 0:05:54Now, hugely popular.
0:05:54 > 0:05:56Why? I've been finding out.
0:06:02 > 0:06:0415 years ago,
0:06:04 > 0:06:08the beef shorthorn breed was in danger of being lost forever.
0:06:08 > 0:06:10Today, they're back with a vengeance.
0:06:15 > 0:06:18With 125 animals competing,
0:06:18 > 0:06:22the beef shorthorn is dominating the cattle classes
0:06:22 > 0:06:24here at this year's show.
0:06:27 > 0:06:30Ayrshire farmer Jack Ramsay is getting ready to show two heifers
0:06:30 > 0:06:32and a young bull.
0:06:33 > 0:06:35Jack, we've got your shorthorns here.
0:06:35 > 0:06:38They're the most popular breed at the Highland Show this year -
0:06:38 > 0:06:40what is so good about them?
0:06:40 > 0:06:42They have become very popular,
0:06:42 > 0:06:45especially with the commercial suckler producers,
0:06:45 > 0:06:48who are looking for a more efficient,
0:06:48 > 0:06:50more functional suckler cow.
0:06:50 > 0:06:52They live for a long time -
0:06:52 > 0:06:57I would expect a cow to have at least 10-12 calves in a lifetime.
0:06:57 > 0:07:01Now, 15 years ago, they weren't popular at all - what's changed?
0:07:01 > 0:07:02Well, the cattle have changed.
0:07:02 > 0:07:05Plus the fact that there are not so many people looking
0:07:05 > 0:07:10for this enormous, bigger, continental cow as a suckler cow.
0:07:10 > 0:07:13They're looking for a more traditional native cow
0:07:13 > 0:07:16that can survive and produce.
0:07:16 > 0:07:19And it's a flooded category as well, there are so many of them now.
0:07:19 > 0:07:22It's the most popular breed at the Highland Show this year,
0:07:22 > 0:07:24where in comparison, 20 years ago,
0:07:24 > 0:07:26they were struggling to keep the classes going.
0:07:26 > 0:07:28But they're here from the Northern Ireland,
0:07:28 > 0:07:31they're here from the south of England, here from the north of Scotland.
0:07:31 > 0:07:33And what chances have you got of winning here this week?
0:07:33 > 0:07:36Ah, now, that's a different story, that's a different story!
0:07:36 > 0:07:38We're always hopeful, but you never expect too much
0:07:38 > 0:07:40because you tend to be disappointed.
0:07:42 > 0:07:43Over the last decade,
0:07:43 > 0:07:46the beef shorthorn has had an amazing change of fortune.
0:07:46 > 0:07:48Like many of our native breeds,
0:07:48 > 0:07:51they're finally getting the recognition they deserve
0:07:51 > 0:07:52as the industry begins to realise
0:07:52 > 0:07:54that biggest doesn't always mean best.
0:07:57 > 0:07:59Well, I can tell you, in competition yesterday,
0:07:59 > 0:08:03Jack's heifers took a third and a fifth place -
0:08:03 > 0:08:05so congratulations to them - in their category.
0:08:05 > 0:08:07Great effort, Jack, well done.
0:08:07 > 0:08:09- Absolutely.- Well, I hope by now we're giving you a sense
0:08:09 > 0:08:11of just how much is going on in the showground
0:08:11 > 0:08:14and I suppose how vast the showground is as well.
0:08:14 > 0:08:18The man responsible for organising it all, with a massive team,
0:08:18 > 0:08:21is here with us. David Jackson, welcome, show manager.
0:08:21 > 0:08:24- Thank you very much. That's right. - You're looking very calm.
0:08:24 > 0:08:27- How is it all going? - It's all going exceptionally well.
0:08:27 > 0:08:30It's a really strong team of people that we have here,
0:08:30 > 0:08:33not just the staff, but the stewards and the directors,
0:08:33 > 0:08:36and also the competitors have been here a year after year.
0:08:36 > 0:08:39And they put on such a fabulous show for the general public,
0:08:39 > 0:08:42whether you come from a rural background or an urban background,
0:08:42 > 0:08:44that my job is actually quite easy at this time.
0:08:44 > 0:08:46It's the preshow where we have all the work.
0:08:46 > 0:08:49How much of the challenge is it to keep the things that people
0:08:49 > 0:08:54are expecting to see, and constantly changing and evolving?
0:08:54 > 0:08:56It is a challenge, in that, you're right,
0:08:56 > 0:08:58the heart of the show is an agricultural show -
0:08:58 > 0:09:01that's where it started, that's where it will always be.
0:09:01 > 0:09:03And agriculture is what people come to see.
0:09:03 > 0:09:05And one of the things that I've tried to get across
0:09:05 > 0:09:09to the rural community is that for somebody from an urban environment,
0:09:09 > 0:09:12actually getting close to cattle and getting close to sheep is really
0:09:12 > 0:09:15quite exotic. It's not quite Edinburgh Zoo,
0:09:15 > 0:09:18but you don't get to see farm animals in the way that you used to.
0:09:18 > 0:09:20So that's the heart of the show.
0:09:20 > 0:09:22And if we keep that, AND the show-jumping,
0:09:22 > 0:09:24then we're onto a winner.
0:09:24 > 0:09:26But it's things like the food where we can make the big difference.
0:09:26 > 0:09:30As you'll have seen, Scotland's Larder Live!, which is the branding this year,
0:09:30 > 0:09:33that's the thing that makes the difference and brings the freshness to it.
0:09:33 > 0:09:37As well as around the edges, with things in the countryside area,
0:09:37 > 0:09:40and the entertainment that we have here, they just make it right.
0:09:40 > 0:09:43There is so much going on, and I appreciate it's very hard to choose,
0:09:43 > 0:09:46but do you have a highlight from this year's show so far?
0:09:46 > 0:09:51Erm, it's really difficult not to beat the heavy horse.
0:09:51 > 0:09:54I mean, particularly on Sunday, when they have the six in hand.
0:09:54 > 0:09:56I mean, these are three, which are quite magnificent,
0:09:56 > 0:09:59but when you get actually six in hand, and all harnessed up,
0:09:59 > 0:10:02you will not see that anywhere else but at the Royal Highland.
0:10:02 > 0:10:04There is a lovely noise behind us just now. All the sort of tackle
0:10:04 > 0:10:06is, you know, jingling away in the background.
0:10:06 > 0:10:08The bells are going. It's a fantastic thing.
0:10:08 > 0:10:10Heavy horses are so exciting.
0:10:10 > 0:10:12If you get along here on Sunday, it's well worth it, it really is.
0:10:12 > 0:10:15David, for the moment, thank you very much indeed.
0:10:15 > 0:10:16Two days down, two days till the show.
0:10:16 > 0:10:18Almost at the top of the hill.
0:10:18 > 0:10:21All the best on Saturday and Sunday. Well, as we mentioned earlier in the programme,
0:10:21 > 0:10:25this is 175 years of the Royal Highland Show and David and his team
0:10:25 > 0:10:28have been working on something pretty special to commemorate it.
0:10:28 > 0:10:31Yeah, sculptures were commissioned to mark the occasion,
0:10:31 > 0:10:35so we sent our resident apprentice, Euan,
0:10:35 > 0:10:40along to give a helping hand to the man who was making them, Kevin Paxton,
0:10:40 > 0:10:44just along the road in Newbridge and here's how he got on.
0:10:46 > 0:10:48Well, here we are at Kevin's forge.
0:10:48 > 0:10:50I'm really excited about this.
0:10:50 > 0:10:53There is something magical about a blacksmith's shop.
0:10:55 > 0:10:57Kevin is a man on a mission.
0:10:57 > 0:11:02He's got a whole herd of cattle to make - 175 in total.
0:11:02 > 0:11:06But 25 have to be made in time for the start of the show,
0:11:06 > 0:11:08so who better to help him than me?
0:11:08 > 0:11:11And this is what you're making, is it? Smaller versions of this?
0:11:11 > 0:11:14- Smaller versions of this, yeah. - It's fantastic, isn't it?
0:11:14 > 0:11:1625 to do, yeah.
0:11:16 > 0:11:17Wee girl up on the bench.
0:11:17 > 0:11:19It takes a day to make one.
0:11:19 > 0:11:22So, obviously, she's not quite finished but...
0:11:22 > 0:11:24That's a thing of beauty, isn't it?
0:11:24 > 0:11:26Hopefully she will be when she's finished.
0:11:26 > 0:11:27So what are we going to be doing?
0:11:27 > 0:11:32Well, we've got about 17 cows' horns left to make.
0:11:32 > 0:11:35So there's a fair bit of battering going on. Sorry, battering's probably the wrong -
0:11:35 > 0:11:38- skilful, crafted word we're looking for.- Forging.
0:11:38 > 0:11:40It hasn't got that...
0:11:40 > 0:11:43- noise.- Yeah, you're not hitting hard enough.
0:11:43 > 0:11:46- So, these are for the Highland Show? - They are, yeah.
0:11:46 > 0:11:48They're going to go on sale
0:11:48 > 0:11:51during the Highland Show.
0:11:51 > 0:11:53A limited edition of 175.
0:11:53 > 0:11:55That's it. More sort of down.
0:11:55 > 0:11:57Yeah, that's it.
0:11:57 > 0:11:59That's good.
0:11:59 > 0:12:00Keep pushing it away from you.
0:12:00 > 0:12:03- That should be fine. - What's that like,
0:12:03 > 0:12:07that kind of fusion of blacksmithing skills and art sculpture?
0:12:07 > 0:12:09It's really interesting.
0:12:09 > 0:12:11There's no right, there's no wrong, effectively,
0:12:11 > 0:12:13so we can effectively do what we want.
0:12:13 > 0:12:17If we've designed that ourselves, it's up to us.
0:12:17 > 0:12:19So, if it's wrong, it's right.
0:12:19 > 0:12:21So, if your horn is wrong, it's right.
0:12:22 > 0:12:24- Mine's looking great.- That's it.
0:12:24 > 0:12:25And it moved. Look at that!
0:12:25 > 0:12:28Yeah. Keep going, keep going. This is your art,
0:12:28 > 0:12:30so I'm not going to tell you what to do.
0:12:30 > 0:12:33Yes, this will be hard now. You'll have to really go for it now.
0:12:33 > 0:12:35HE STRAINS
0:12:35 > 0:12:38That's it. It's moving. Well done. Keep going, keep going.
0:12:38 > 0:12:39Perfect. Perfect.
0:12:39 > 0:12:41While we're letting that cool,
0:12:41 > 0:12:44if you want to forge another 50, maybe, 60? It would be good.
0:12:53 > 0:12:57That's not the prettiest welding in the world, but it's not fallen off,
0:12:57 > 0:12:58- so that's got to be a start. - You might get a job
0:12:58 > 0:13:01at the new Forth Road Bridge with that. They're looking for painters!
0:13:01 > 0:13:03THEY LAUGH
0:13:03 > 0:13:07- Listen, I'll leave you alone.- Thanks for your help.- You'll get on faster without me,
0:13:07 > 0:13:10- but I had a ball.- Cheers. - Thank you very much.
0:13:10 > 0:13:12- Wonderful!- You know, I think he walked away with that apron.
0:13:12 > 0:13:14- Stole it, didn't he?- Just like Euan.
0:13:14 > 0:13:17I don't know who was righting the wrong or the wrong or the right.
0:13:17 > 0:13:19- Yeah, exactly.- I think Kevin... - This is the finished produce.
0:13:19 > 0:13:21- Isn't this amazing?- Wow. It is fantastic.
0:13:21 > 0:13:23So, this is Euan's horn, here.
0:13:23 > 0:13:26It is indeed. And you'll notice, there's Euan looking very happy with...
0:13:26 > 0:13:29- Look at him! Very happy with himself.- Yeah, yeah, we see you.
0:13:29 > 0:13:32The bad weld, shall we say the bad weld?
0:13:32 > 0:13:34This has now been covered with a bit of hair.
0:13:34 > 0:13:37Don't know if you can see that, it's been covered with a bit of hair, there.
0:13:37 > 0:13:40- Well done, Euan.- Absolutely fantastic.- It's an excellent effort, it really is.
0:13:40 > 0:13:44175 of these done by Kevin and they're all on sale.
0:13:44 > 0:13:46- Yep, they certainly are.- Absolutely fantastic.- Excellent effort.
0:13:46 > 0:13:48Obviously, when it comes to an event like this,
0:13:48 > 0:13:50you want to look your best.
0:13:50 > 0:13:52- And let's face it... - SHE SIGHS
0:13:52 > 0:13:54Dougie has shown Euan and I up, as always.
0:13:54 > 0:13:56He always looks so sartorially elegant, doesn't he?
0:13:56 > 0:13:58- Bless you.- Thanks very much.
0:13:58 > 0:14:00I've been meeting a few farmers
0:14:00 > 0:14:04who go to extraordinary lengths to make sure their livestock
0:14:04 > 0:14:07are in tiptop condition for showing.
0:14:07 > 0:14:09Here's a few of their secrets.
0:14:15 > 0:14:18And this is where the transformation begins.
0:14:18 > 0:14:20First step, the cow wash.
0:14:20 > 0:14:22- Don't shoot us!- OK!
0:14:22 > 0:14:24- Right, go for it?- Yeah.
0:14:24 > 0:14:27How long do you spend on each one?
0:14:27 > 0:14:29Just till you get all the soap out of it, like.
0:14:29 > 0:14:32So, it can take five to ten minutes, probably,
0:14:32 > 0:14:35to make sure it's all out cos the soap will burn if it's left on.
0:14:35 > 0:14:39- 19 animals to go, so you've got a busy four days.- Yeah.
0:14:39 > 0:14:41- THEY LAUGH - I'll let you take over.
0:14:41 > 0:14:42'Once they're washed,
0:14:42 > 0:14:47'there are all sorts of unusual beauty techniques being applied.'
0:14:47 > 0:14:49Can I ask, what's the spray can being used for?
0:14:49 > 0:14:51To black out the wee white hairs.
0:14:51 > 0:14:53The white hairs? So, the grey hairs?
0:14:53 > 0:14:55To make it even blacker.
0:14:55 > 0:14:58Do you not think the judges can see through that though?
0:14:58 > 0:15:00No, there will be that much on, I don't think they'd be able to.
0:15:00 > 0:15:04This is just a soft soap we use to keep their hair up, to stand up,
0:15:04 > 0:15:06to make them look wider or fuller.
0:15:06 > 0:15:08- Tricks.- So, it's a trick, is it?
0:15:08 > 0:15:10Well, everybody does it, like.
0:15:10 > 0:15:12Sort of gives them more body, fills them out more.
0:15:12 > 0:15:14'But to get them truly show-ready,
0:15:14 > 0:15:17'everyone has their own box of tricks.'
0:15:17 > 0:15:20Can I have a look in your lovely box, your wooden box?
0:15:20 > 0:15:23- No problem. - Come on, let's have a wee look.
0:15:23 > 0:15:26It's a blow dryer. I'm not a Ghostbuster,
0:15:26 > 0:15:29but I'm trying to fluff my calf up
0:15:29 > 0:15:32and just give him a bit of a blow dry instead.
0:15:32 > 0:15:35These are just all sprays for the coats.
0:15:35 > 0:15:39Soap...for bringing up the coats.
0:15:39 > 0:15:41What's in the second one?
0:15:41 > 0:15:43That's maybe the most important one for the week.
0:15:43 > 0:15:45What is it?
0:15:45 > 0:15:47Ah, the drinks cabinet!
0:15:47 > 0:15:50Now we're talking. Mine's a gin and tonic, please. Thank you very much.
0:15:52 > 0:15:55Just for the record, Gavin Scott still owes me that gin and tonic.
0:15:55 > 0:15:57- I didn't get that drink. - DOUGIE LAUGHS
0:15:57 > 0:16:00So, we did ask you to comment on Facebook and tweet,
0:16:00 > 0:16:02and we've got a few in here.
0:16:02 > 0:16:05- So, first of all, I'll go first, Dougie.- Yeah.
0:16:05 > 0:16:07Doug Wilson...
0:16:07 > 0:16:10"Great show. Food hall was too tempting and the variety
0:16:10 > 0:16:13"of pristine livestock on show was really impressive."
0:16:13 > 0:16:16Absolutely. #BBCLandward is the tweet.
0:16:16 > 0:16:19Justine Muir says, "Best thing about the Highland Show?
0:16:19 > 0:16:21- "The Highland cows."- Yeah.
0:16:21 > 0:16:24We've got Carrie Young, who says the best part of the Highland Show is,
0:16:24 > 0:16:28"Wherever the young farmers are at." So, we know where Carrie's going to be, don't we?
0:16:28 > 0:16:30Absolutely. And Leslie R is enjoying the programme -
0:16:30 > 0:16:32"Capturing awesome day at the Highland Show.
0:16:32 > 0:16:33"Now we know what unicorns are."
0:16:33 > 0:16:36That's a part of the heavy horses back there, as well.
0:16:36 > 0:16:39So there's lots of showing, but there's also a lot of competitions
0:16:39 > 0:16:41going on over the four days.
0:16:41 > 0:16:43There's competitions for a beeswax competition,
0:16:43 > 0:16:47I think there's a crook competition, there's obviously all the livestock competitions,
0:16:47 > 0:16:49there's even a patchwork quilt competition.
0:16:49 > 0:16:50Loads of things going on.
0:16:50 > 0:16:53One competition I think Nairn was very interested in is over
0:16:53 > 0:16:57in the dairy classes. And yesterday, the First Minister, Nicola Sturgeon,
0:16:57 > 0:17:01was here to launch a new dairy initiative in Scotland.
0:17:01 > 0:17:04There she is there, being handed a big cheese, there,
0:17:04 > 0:17:07and very happy about it, too.
0:17:07 > 0:17:08But in the meantime, thankfully,
0:17:08 > 0:17:11lots of companies are still producing incredible cheese,
0:17:11 > 0:17:15as our grand fromage, Nicholas Nairn, found out.
0:17:19 > 0:17:23Crowdie, Dunlop and good old farmhouse Cheddar.
0:17:23 > 0:17:26Cheese is without doubt one of my favourite ingredients.
0:17:26 > 0:17:30There are loads of fabulous cheeses produced in Scotland right now
0:17:30 > 0:17:32and the best of the best are here at the Show,
0:17:32 > 0:17:35competing to see who is the ultimate big cheese.
0:17:36 > 0:17:41Judging the speciality cheeses for the first time is Shirley Spear,
0:17:41 > 0:17:44co-owner of The Three Chimneys restaurant in Skye.
0:17:44 > 0:17:47She loves her cheese almost as much as I do.
0:17:48 > 0:17:49- Shirley...- Hi, Nick.
0:17:49 > 0:17:51- Hi.- How are you? How are you?
0:17:51 > 0:17:53- I'm very well. - Why are you judging cheese?
0:17:53 > 0:17:56Well, I'm not quite sure, but I was invited, and I've always been
0:17:56 > 0:17:59a bit of a cheese guru. And 30 years ago,
0:17:59 > 0:18:01when I first opened up The Three Chimneys,
0:18:01 > 0:18:04I was absolutely determined I would have an all-Scottish cheeseboard.
0:18:04 > 0:18:07So, what are you looking for in a great cheese?
0:18:07 > 0:18:09Well, things have changed a lot over the years.
0:18:09 > 0:18:11Obviously, we want a good variety -
0:18:11 > 0:18:13some hard cheeses, soft cheeses.
0:18:15 > 0:18:17There's more and more goat's and ewe's milk cheeses now,
0:18:17 > 0:18:20which I'm loving to see, which is absolutely fabulous.
0:18:20 > 0:18:22And flavour,
0:18:22 > 0:18:25- first and foremost. - So, has anything caught your eye?
0:18:25 > 0:18:27Well, I'm only about halfway so far,
0:18:27 > 0:18:29but this is gorgeous.
0:18:29 > 0:18:32It doesn't smell incredibly intense, but you taste that.
0:18:32 > 0:18:33It's flavour added.
0:18:33 > 0:18:35- Very chivey.- Yeah, flavour added with the chives.
0:18:35 > 0:18:37Wait till you taste it.
0:18:39 > 0:18:41Oh, wow! Wow. It's amazing, isn't it?
0:18:41 > 0:18:44- So, what else? - I love these wee, soft cheeses,
0:18:44 > 0:18:47I think they look absolutely delicious, especially on the little slate.
0:18:47 > 0:18:48Very soft.
0:18:48 > 0:18:50- Mh-hm. Fresh cheese.- Fresh cheese.
0:18:52 > 0:18:55- Mmm.- It's quite a sour kind of aroma to it, but...
0:18:56 > 0:18:58- ..it tastes good. - God, for a fresh cheese,
0:18:58 > 0:19:00there's quite a bit of developed flavour in that.
0:19:00 > 0:19:02Oh, that's divine! Lovely!
0:19:02 > 0:19:06Now, how important is a competition like this to the cheese makers?
0:19:06 > 0:19:10Well, I think it must be amazing if you're a small artisan producer
0:19:10 > 0:19:12to be able to compete against the big boys,
0:19:12 > 0:19:14and then to be able to have the opportunity
0:19:14 > 0:19:17to have your work judged on what is the most important thing,
0:19:17 > 0:19:19ie, the quality and the flavour and the texture
0:19:19 > 0:19:22of your finished product.
0:19:22 > 0:19:24Fantastic! Well, listen, you've got a long way to go.
0:19:24 > 0:19:26- OK.- You've got a lot more cheeses to taste.- I have!
0:19:26 > 0:19:28- I'm going to leave you to get on with it.- OK.
0:19:28 > 0:19:31- As ever, Shirley, thank you so much, darling.- OK. Thank you.
0:19:31 > 0:19:32- Bye-bye.- See you soon. Bye.
0:19:32 > 0:19:35And we'll be tasting some of that cheese later in the programme.
0:19:35 > 0:19:40But now to, I have to say, the cutest guest ever to be on Landward.
0:19:40 > 0:19:42Joe, I'm really sorry, I don't mean you...
0:19:42 > 0:19:44- Oh, really?- I mean your two little dogs.
0:19:44 > 0:19:46- Welcome, gundog trainer Joe. You look well.- Good to be here.
0:19:46 > 0:19:50- Who have we got here?- We've got two super little working spaniels here.
0:19:50 > 0:19:52We've got a springer spaniel here called Viva.
0:19:52 > 0:19:55She'll be four years old and she's one of our main dogs
0:19:55 > 0:19:56at Sealpin Gundogs.
0:19:56 > 0:19:59A good competition dog. She's in the Scotland team this year.
0:19:59 > 0:20:01Her little friend here's called Brodie.
0:20:01 > 0:20:04He's a six-month-old cocker spaniel and this is his first show,
0:20:04 > 0:20:06so he's really learning the ropes,
0:20:06 > 0:20:08but he's really enjoying it, you know. He's a real crowd worker.
0:20:08 > 0:20:11And how hard is it to get from the position where you've
0:20:11 > 0:20:14got a six-month-old dog who's just learning to the situation you've got with Viva here,
0:20:14 > 0:20:17who's obviously brilliant and competing for Scotland?
0:20:17 > 0:20:18Well, it's a lot of time spent,
0:20:18 > 0:20:21a lot of coercion to get their natural instincts,
0:20:21 > 0:20:24which is hunting and retrieving, which they love doing.
0:20:24 > 0:20:27All our job is to get them to do it on our terms, really.
0:20:27 > 0:20:30Yeah. And you've been very, very busy, haven't you?
0:20:30 > 0:20:33We've got some pictures of what you've been doing at the show.
0:20:33 > 0:20:37- You've been a busy man.- A couple of demonstrations a day, yeah. - A couple of demonstrations.
0:20:37 > 0:20:39So, just talk us through what people can see.
0:20:39 > 0:20:42We've got a group of four dogs, there. This is an older group
0:20:42 > 0:20:44and we're doing some group retrieves with them,
0:20:44 > 0:20:47so I think I've put out some memory retrieves there and I'm sending them
0:20:47 > 0:20:50back one at a time. What we like to do in training is we only send them
0:20:50 > 0:20:52for retrieves using their name.
0:20:52 > 0:20:53So, we don't use the word "fetch".
0:20:53 > 0:20:55We just say the individual name,
0:20:55 > 0:20:58which means, like that, we can send them one at a time in a group.
0:20:58 > 0:21:00- Is that Viva there?- That's Viva doing her stuff there, yeah.- OK.
0:21:00 > 0:21:03And, so, are we going to risk it, do you think?
0:21:03 > 0:21:05Just look at that. You've obviously got Labradors as well.
0:21:05 > 0:21:08- Labradors.- Very happy.
0:21:08 > 0:21:12And... All this retrieving thing, clearly anything to do with dogs,
0:21:12 > 0:21:14- people at the Highland Show love it.- Yeah.
0:21:14 > 0:21:16Well, the thing is, although we work gundogs,
0:21:16 > 0:21:19there's actually a lot of useful things we can talk about for pet people.
0:21:19 > 0:21:22You know, a lot of the obedience we do applies to pet dogs as well.
0:21:22 > 0:21:24What was going on there? One of the dogs jumped out.
0:21:24 > 0:21:27Yeah. There's a handy bit of water right by the arena at the countryside area,
0:21:27 > 0:21:31so I risked it and gave Viva a retrieve over the fence
0:21:31 > 0:21:34- and into the water, which worked quite well.- Yes. Sorry, I was just mentioning there.
0:21:34 > 0:21:37I was just saying to Dougie that... Are we going to risk it?
0:21:37 > 0:21:39- Cos we'd quite like to try something live on air.- Go on, let's do it.
0:21:39 > 0:21:42And we're hoping that you might be able to do a quick retrieve.
0:21:42 > 0:21:44- Shall we be brave?- We'll have a go, yeah?- You're the man to do it.
0:21:44 > 0:21:48- Could you be kind enough to hold young Brodie?- I'm taking Brodie. - Oh, you're taking Brodie.
0:21:48 > 0:21:49Don't fight over her.
0:21:49 > 0:21:51- OK.- OK.- Viva...- It's all yours, Joe. - Thank you.
0:21:51 > 0:21:54So, we'll sit here up here. Good girl. Sit up.
0:21:54 > 0:21:56Because it's important that she waits until she's asked
0:21:56 > 0:21:58to retrieve it. Sit up.
0:21:58 > 0:22:01I've just got a little canvas dummy there.
0:22:01 > 0:22:03- Viva...- Oh, oh.
0:22:03 > 0:22:06- Hello, hello. - DOUGIE LAUGHS
0:22:06 > 0:22:09- Good girl!- Ah, well done, Viva! - Well done.
0:22:09 > 0:22:12- Clever girl.- Fantastic! - Absolutely first-rate.
0:22:12 > 0:22:14So, the reason I'm laughing is just...
0:22:14 > 0:22:17Brodie, as soon as Viva went for that, Brodie got a wee bit excited.
0:22:17 > 0:22:20- He'd love to have a go, yeah. - Absolutely. Listen, Joe, thank you very much indeed.
0:22:20 > 0:22:23Thank you so much for bringing Viva and Brodie to the show.
0:22:23 > 0:22:26Brilliant to see them. And people can see you in the countryside area
0:22:26 > 0:22:28- performing throughout the course of the weekend.- That's right, yeah.
0:22:28 > 0:22:31Now, Euan is over at the heavy horses area.
0:22:31 > 0:22:34Euan, do you have any results as yet?
0:22:34 > 0:22:36We have a result.
0:22:36 > 0:22:38We are so chuffed.
0:22:38 > 0:22:40Max is about to tell us who's won.
0:22:40 > 0:22:43Max, who's won?
0:22:43 > 0:22:47David Merlin. David Merlin with the team of...
0:22:47 > 0:22:50- Eh, Belgiums, Belgiums.- Right, well, you go and do the rosette stuff.
0:22:50 > 0:22:52George and I are going to have a wee chat about it.
0:22:52 > 0:22:53- Would you go along with that? - Oh, yes.
0:22:53 > 0:22:55I think we had a good result there.
0:22:55 > 0:22:59Remember, it is the heavy horse turnout driving it here.
0:22:59 > 0:23:02- Let's go and have a wee look at this. This is fantastic.- Yeah, yeah.
0:23:02 > 0:23:04- Look at that, look at that. - Look at the size of them.
0:23:04 > 0:23:06Look at the height of them, like.
0:23:06 > 0:23:09Tremendous Belgium horses, Canadian Belgium horses.
0:23:09 > 0:23:12It's an awful pity it wasn't the Clydesdales that's won, but...
0:23:12 > 0:23:14- You haven't...a Clydesdale? - Heavy horse driving.
0:23:14 > 0:23:17This is just amazing. I mean, they are beautiful and so close up.
0:23:17 > 0:23:21- Look at that. Can we touch it? - Yeah, yeah.- I'm scared to touch it.
0:23:21 > 0:23:23- He'll be all right.- Whoa...
0:23:23 > 0:23:25- All right, David? - Yeah, he's all right, yeah.
0:23:25 > 0:23:27These are fantastic beasts, aren't they, George?
0:23:27 > 0:23:30Yeah, absolutely, but they are heavy horses, the same as the Clydesdale.
0:23:30 > 0:23:32But they're not as good, are they?
0:23:32 > 0:23:35Ah...well, they did well tonight.
0:23:35 > 0:23:38Yes, I mean, it would have been nice to see the Clydesdales win
0:23:38 > 0:23:39but you're quite happy with this result?
0:23:39 > 0:23:44Absolutely, like. I mean, the judge is here to place the turnout
0:23:44 > 0:23:45and he did his job.
0:23:45 > 0:23:48- So Max did OK? - Absolutely. No problem at all.
0:23:48 > 0:23:51I'm not sure, I thought one of the Clydesdales was better.
0:23:51 > 0:23:54This is the true sight of the Highland Show.
0:23:54 > 0:23:57- Yes, Euan knows better, apparently. - Obviously.- There you go.
0:23:57 > 0:23:59Now, earlier we asked you, #BBCLandmark,
0:23:59 > 0:24:02what's the best thing about the programme and the show as well?
0:24:02 > 0:24:05"Can't wait to go tomorrow, so excited" - says Chloe Coyle.
0:24:05 > 0:24:07Yes, Scott was at the show today with school.
0:24:07 > 0:24:10"Amazing place, particularly enjoyed the cattle shed."
0:24:10 > 0:24:13Rhona Gibbs says, "Best today was the smell of the smokies
0:24:13 > 0:24:15"and watching us practising for this programme."
0:24:15 > 0:24:18- Clearly not enough!- Country Hostess said, "Kids love the animals..."
0:24:18 > 0:24:21Sorry. "..especially the horses and cattle, of course".
0:24:21 > 0:24:23Well, that's what you think is the best thing about the show,
0:24:23 > 0:24:26but yesterday I went out and asked the people here what they think is the best thing.
0:24:30 > 0:24:34I would say that the best thing about the Highland Show
0:24:34 > 0:24:38has to be the its illustration of the progress of agriculture.
0:24:38 > 0:24:40Looking out to see who you might meet,
0:24:40 > 0:24:42friends from east coast that you only see at the Highland Show.
0:24:42 > 0:24:45I think it's just cos it's such a diverse
0:24:45 > 0:24:47kind of crowd that comes to the Highland Show.
0:24:47 > 0:24:49Everybody turns out for it every year.
0:24:49 > 0:24:52For us, it's just the sheer size and the scale of it, and just the amount
0:24:52 > 0:24:55of Scottish food and products and things.
0:24:55 > 0:24:59It's just amazing. I think you could wander around for hours.
0:24:59 > 0:25:01The free food in the food hall is always quite good
0:25:01 > 0:25:03and looking at the tractors.
0:25:03 > 0:25:05The equipment, the farming equipment,
0:25:05 > 0:25:08is just absolutely incredible.
0:25:08 > 0:25:11I think that the big combine whatever-it-is is amazing.
0:25:12 > 0:25:15Well, it's pretty obvious what the best thing at the Highland Show
0:25:15 > 0:25:16for these people is.
0:25:16 > 0:25:19The best thing about the Highland Show...
0:25:19 > 0:25:20Obviously the food...
0:25:20 > 0:25:22The people watching...
0:25:22 > 0:25:24and definitely the horses.
0:25:24 > 0:25:28Craic with the customers, and going out on the town at night and getting the banter there as well.
0:25:28 > 0:25:31- And do you share a wee pina colada as well, on occasion?- Eh...yes.
0:25:31 > 0:25:32THEY LAUGH
0:25:32 > 0:25:35- From a cowboy.- Well, yeah, I'm from Texas, so I'm used to
0:25:35 > 0:25:36the Houston, Texas rodeo.
0:25:36 > 0:25:39- Yeah?- And so far I've got say the best thing is there's no rednecks.
0:25:39 > 0:25:43Everybody's got all their teeth in their mouth, no mullets.
0:25:43 > 0:25:44I don't know, sorry, I'm on an off day.
0:25:44 > 0:25:47- You did this with me last year. - Did I?
0:25:49 > 0:25:52They're definitely giving you a run for the money, those Victorians.
0:25:52 > 0:25:56- They did.- Well, earlier in the programme we sent Nick along
0:25:56 > 0:25:59to give us an insight into how the cheese class was judged
0:25:59 > 0:26:01and the man is here himself.
0:26:01 > 0:26:03- Hello, Mr Nairn.- Hello.
0:26:03 > 0:26:05- What have we got here? - We've got an award-winning cheese.
0:26:05 > 0:26:08Now, Shirley chose the best speciality cheese, this was it,
0:26:08 > 0:26:10but not only is it the best speciality cheese,
0:26:10 > 0:26:12it's the best Scottish cheese in the whole show.
0:26:12 > 0:26:17- Wow.- Fantastic. Now, this is a 12-month aged cheddar-style cheese.
0:26:17 > 0:26:20It's made by a lady called Patricia Bey from Barwheys Dairy
0:26:20 > 0:26:22in Maybole and you've got to taste this.
0:26:22 > 0:26:26- Let's taste it. Let's get Euan. He's just got back over.- Let's let the cheese do the talking.
0:26:26 > 0:26:29- How long has she been making cheese for?- Thanks very much.
0:26:29 > 0:26:33This lady's only been making cheese for five years. She was a marketing consultant, or something,
0:26:33 > 0:26:35turned cheese maker.
0:26:35 > 0:26:38Ayrshire milk, that's these white and brown cows,
0:26:38 > 0:26:4112 months cloth-wrapped cheese. I think it's absolutely fantastic.
0:26:41 > 0:26:44Now, you see the colour of it? It's this yellow because it's a summer cheese.
0:26:44 > 0:26:46It's made when the cows are feeding on the grass.
0:26:46 > 0:26:50- There's a lot of clover in it, gives it that yellow colour.- A real earthiness about the flavour.
0:26:50 > 0:26:53- Absolutely yummy.- Farmyardy kind of flavour. Slightly nutty,
0:26:53 > 0:26:55big, long finish, but the thing that really impresses me is
0:26:55 > 0:26:57all the way through that you can taste the milk.
0:26:57 > 0:26:59- Fabulous.- Well done, Tricia. That's absolutely incredible.
0:26:59 > 0:27:02- It's a real welder's cheese. - It is that.- You worked hard.
0:27:02 > 0:27:05Nick, you've been around about the food hall for the past couple of days.
0:27:05 > 0:27:06Highlights, would you say?
0:27:06 > 0:27:09New things - venison black pudding,
0:27:09 > 0:27:11new one to me, chillies from Galloway,
0:27:11 > 0:27:13and an apple pie as good as my granny made.
0:27:13 > 0:27:16- That's saying something.- What about you?- You're looking at it behind you.
0:27:16 > 0:27:20Tremendous, beautiful, stunning, the real essence of the show.
0:27:20 > 0:27:22- It's great, isn't it?- For me, it's basically when people who've never
0:27:22 > 0:27:26been to the show come and they just get blown away by what's on offer.
0:27:26 > 0:27:29Absolutely fantastic. Well, two days down, two to go.
0:27:29 > 0:27:32If you have a chance over the weekend, come down,
0:27:32 > 0:27:33you're going to have loads of fun.
0:27:33 > 0:27:37You certainly are. And we've been overwhelmed with the amount of tweets we've had.
0:27:37 > 0:27:40In the meantime, from all of us here, the four of us, indeed,
0:27:40 > 0:27:41at the Royal Highland Show,
0:27:41 > 0:27:44- just about to eat more cheese, bye for now. ALL:- Bye.
0:27:44 > 0:27:46FIDDLE MUSIC PLAYS
0:28:44 > 0:28:46COW MOOS