Landward at the Royal Highland Show Landward

Well, I wouldn't want to have to park that again! We're ready now.

Hello, and a very warm welcome to Landward Live

from the Royal Highland Show.

We're here at Ingliston for the 175th Royal Highland Show,

a celebration of all that's great about Scotland's countryside,

from the best livestock to the finest produce.

There is so much on over the weekend,

we've decided to bring you not one but two live programmes - now,

obviously, and on Sunday at 12.30pm.

So join us then, if you can.

But first, here's a little taster of what's coming on tonight.

Well-behaved gundogs - we hope.

And the dark arts of preparing livestock for the show.

Now, we want to know what you think, so, throughout the programme,

we'd like you to comment on our Facebook page, or you can tweet us -

#BBCLandward - and we'll read them out later in the programme.

We'll hopefully get lots of tweets. We've got one already, don't we?

Yes, we're asking the question,

what's the best thing about the Royal Highland Show?

Also, you can get in touch with us about anything you see on the

programme, anything you want to see on the programme. We're back on Sunday, of course.

#BBCLandward, or go to our Facebook page as well.

Yes. Comment on anything. "Best thing about."

Michelle Miller has already tweeted to say, "It has to be the food hall,

"a veritable feast of yumminess, from Scotland's Larder."

The food hall is absolutely fantastic. And Croft Newsk says,

"It has to be the Landward presenters. No contest, surely."

-I can't believe...!

-Has your mum been tweeting in?

No! I've absolutely no idea who that... My mum can't tweet.

But anyway, thanks you very much, Mum, if it was you!

Get in touch - #BBCLandward.

Now, the ground here is absolutely vast -

280 acres - expected 200,000 visitors over the next four days.

But if you come here, you want to know where to go,

so here's Landward's guide, a map, if you will,

of the whole Royal Highland Showground.

The food hall, which this year has been rebranded Scotland's Larder Live!,

is home to a wonderful array of fabulous food and drink

from over 100 Scottish producers.

On the west side of the showground,

you will find the outdoor living and countryside area.

Here, you can indulge in a spot of retail therapy

and catch up on some demonstrations, too.

While Sarah's shopping, I've come to the livestock area.

This is where the best sheep and cattle compete for prizes.

It's sandwiched between the equestrian village over there

and the heavy horses way in that direction,

so no shortage of amazing animals to see.

But I wonder where Euan is?

On the south side of the showground,

the agricultural area is full of monsters like this.

And if you're in the market for a new combine harvester

or a brand-new tractor, then this is the place to come.

Yes, great tractors, great everything.

That's us right in the middle of the showground.

But hopefully you can get along at the weekend, but if you don't,

the best of the show is right here on Landward on BBC One Scotland.

Yeah, I think we've commandeered the best seats in the house.

-We have.

-We're right in the middle of all the action.

The evening action's going on behind us.

And somewhere over there, among the heavy horses, is Euan.

Euan, what's going on?

It is ALL going on.

It is fantastic.

We're slightly disappointed

because what you're looking at here are the unicorn horses

and, frankly, these horses haven't got a horn between them!

George Skinner is with me.

George, where's the horns? What are we looking at?

The unicorn horses is a formation which is used for the heavy horse

turnout and it's a formation where the two back horses are wheel horses,

next the carriages, and your lead horse is known as the lead horse,

right out in front.

So this is kind of like the power horse are the two back ones

and the front ones are overdrive, they would kick in later on?

Yeah, you've got it in one, Euan.

The two working horses are the wheel horses

and the lead horse comes into play in a hill,

when it's pulling a heavy load, and it acts as the overdrive.

And they're fantastic-looking horses.

A lot of people think they're big and stupid,

but they're really nice beasties.

They've absolutely tremendous brains, these Clydesdale horses.

They're a step ahead of the drivers all the time.

They've got tremendous power and brains.

Brilliant. There's just something so satisfying about this.

It's serious competition as well.

Picked out a winner or not?

It's not easy to pick a winner at this stage, really.

We've got a judge here who's more than able to pick the winner,

so it's nae easy for us to pick a winner.

I think you'll find it IS very easy for us to pick a winner!

I tell you, we're going to have a ball. But one of the things that you were explaining earlier on,

that front horse is that power horse and it's like a cock horse.

Very similar to the cock horse.

The lead horse, if it's going on level ground,

doesnae need to be pulling at all.

But when it comes to a hill, that is really when it's required,

to pull the load and help the load up the hill.

Exactly like the cock horse in Banbury Cross.

Nursery rhymes here at Ingliston - fantastic!

Someone's having a really good time!

George Skinner is a familiar face on Landward.

There's not much about heavy horses that that man doesn't know.

And they're amazing, aren't they?

They're big, intimidating and fantastic - that's just Euan!

Oh, of course!

But when they thunder past, it just sends a shiver down your spine.

It's a fantastic noise, there's no doubt about it. But from horses to cattle,

and there are over 1,000 in competition at this year's show.

Of course, they come in all shapes and sizes,

but one of them has become incredibly popular,

it's one of our native breeds, the beef shorthorn.

A few years ago, no-one was really interested.

Now, hugely popular.

Why? I've been finding out.

15 years ago,

the beef shorthorn breed was in danger of being lost forever.

Today, they're back with a vengeance.

With 125 animals competing,

the beef shorthorn is dominating the cattle classes

here at this year's show.

Ayrshire farmer Jack Ramsay is getting ready to show two heifers

and a young bull.

Jack, we've got your shorthorns here.

They're the most popular breed at the Highland Show this year -

what is so good about them?

They have become very popular,

especially with the commercial suckler producers,

who are looking for a more efficient,

more functional suckler cow.

They live for a long time -

I would expect a cow to have at least 10-12 calves in a lifetime.

Now, 15 years ago, they weren't popular at all - what's changed?

Well, the cattle have changed.

Plus the fact that there are not so many people looking

for this enormous, bigger, continental cow as a suckler cow.

They're looking for a more traditional native cow

that can survive and produce.

And it's a flooded category as well, there are so many of them now.

It's the most popular breed at the Highland Show this year,

where in comparison, 20 years ago,

they were struggling to keep the classes going.

But they're here from the Northern Ireland,

they're here from the south of England, here from the north of Scotland.

And what chances have you got of winning here this week?

Ah, now, that's a different story, that's a different story!

We're always hopeful, but you never expect too much

because you tend to be disappointed.

Over the last decade,

the beef shorthorn has had an amazing change of fortune.

Like many of our native breeds,

they're finally getting the recognition they deserve

as the industry begins to realise

that biggest doesn't always mean best.

Well, I can tell you, in competition yesterday,

Jack's heifers took a third and a fifth place -

so congratulations to them - in their category.

Great effort, Jack, well done.

-Absolutely.

-Well, I hope by now we're giving you a sense

of just how much is going on in the showground

and I suppose how vast the showground is as well.

The man responsible for organising it all, with a massive team,

is here with us. David Jackson, welcome, show manager.

-Thank you very much. That's right.

-You're looking very calm.

-How is it all going?

-It's all going exceptionally well.

It's a really strong team of people that we have here,

not just the staff, but the stewards and the directors,

and also the competitors have been here a year after year.

And they put on such a fabulous show for the general public,

whether you come from a rural background or an urban background,

that my job is actually quite easy at this time.

It's the preshow where we have all the work.

How much of the challenge is it to keep the things that people

are expecting to see, and constantly changing and evolving?

It is a challenge, in that, you're right,

the heart of the show is an agricultural show -

that's where it started, that's where it will always be.

And agriculture is what people come to see.

And one of the things that I've tried to get across

to the rural community is that for somebody from an urban environment,

actually getting close to cattle and getting close to sheep is really

quite exotic. It's not quite Edinburgh Zoo,

but you don't get to see farm animals in the way that you used to.

So that's the heart of the show.

And if we keep that, AND the show-jumping,

then we're onto a winner.

But it's things like the food where we can make the big difference.

As you'll have seen, Scotland's Larder Live!, which is the branding this year,

that's the thing that makes the difference and brings the freshness to it.

As well as around the edges, with things in the countryside area,

and the entertainment that we have here, they just make it right.

There is so much going on, and I appreciate it's very hard to choose,

but do you have a highlight from this year's show so far?

Erm, it's really difficult not to beat the heavy horse.

I mean, particularly on Sunday, when they have the six in hand.

I mean, these are three, which are quite magnificent,

but when you get actually six in hand, and all harnessed up,

you will not see that anywhere else but at the Royal Highland.

There is a lovely noise behind us just now. All the sort of tackle

is, you know, jingling away in the background.

The bells are going. It's a fantastic thing.

Heavy horses are so exciting.

If you get along here on Sunday, it's well worth it, it really is.

David, for the moment, thank you very much indeed.

Two days down, two days till the show.

Almost at the top of the hill.

All the best on Saturday and Sunday. Well, as we mentioned earlier in the programme,

this is 175 years of the Royal Highland Show and David and his team

have been working on something pretty special to commemorate it.

Yeah, sculptures were commissioned to mark the occasion,

so we sent our resident apprentice, Euan,

along to give a helping hand to the man who was making them, Kevin Paxton,

just along the road in Newbridge and here's how he got on.

Well, here we are at Kevin's forge.

I'm really excited about this.

There is something magical about a blacksmith's shop.

Kevin is a man on a mission.

He's got a whole herd of cattle to make - 175 in total.

But 25 have to be made in time for the start of the show,

so who better to help him than me?

And this is what you're making, is it? Smaller versions of this?

-Smaller versions of this, yeah.

-It's fantastic, isn't it?

25 to do, yeah.

Wee girl up on the bench.

It takes a day to make one.

So, obviously, she's not quite finished but...

That's a thing of beauty, isn't it?

Hopefully she will be when she's finished.

So what are we going to be doing?

Well, we've got about 17 cows' horns left to make.

So there's a fair bit of battering going on. Sorry, battering's probably the wrong -

-skilful, crafted word we're looking for.

-Forging.

It hasn't got that...

-noise.

-Yeah, you're not hitting hard enough.

-So, these are for the Highland Show?

-They are, yeah.

They're going to go on sale

during the Highland Show.

A limited edition of 175.

That's it. More sort of down.

Yeah, that's it.

That's good.

Keep pushing it away from you.

-That should be fine.

-What's that like,

that kind of fusion of blacksmithing skills and art sculpture?

It's really interesting.

There's no right, there's no wrong, effectively,

so we can effectively do what we want.

If we've designed that ourselves, it's up to us.

So, if it's wrong, it's right.

So, if your horn is wrong, it's right.

-Mine's looking great.

-That's it.

And it moved. Look at that!

Yeah. Keep going, keep going. This is your art,

so I'm not going to tell you what to do.

Yes, this will be hard now. You'll have to really go for it now.

HE STRAINS

That's it. It's moving. Well done. Keep going, keep going.

Perfect. Perfect.

While we're letting that cool,

if you want to forge another 50, maybe, 60? It would be good.

That's not the prettiest welding in the world, but it's not fallen off,

-so that's got to be a start.

-You might get a job

at the new Forth Road Bridge with that. They're looking for painters!

THEY LAUGH

-Listen, I'll leave you alone.

-Thanks for your help.

-You'll get on faster without me,

-but I had a ball.

-Cheers.

-Thank you very much.

-Wonderful!

-You know, I think he walked away with that apron.

-Stole it, didn't he?

-Just like Euan.

I don't know who was righting the wrong or the wrong or the right.

-Yeah, exactly.

-I think Kevin...

-This is the finished produce.

-Isn't this amazing?

-Wow. It is fantastic.

So, this is Euan's horn, here.

It is indeed. And you'll notice, there's Euan looking very happy with...

-Look at him! Very happy with himself.

-Yeah, yeah, we see you.

The bad weld, shall we say the bad weld?

This has now been covered with a bit of hair.

Don't know if you can see that, it's been covered with a bit of hair, there.

-Well done, Euan.

-Absolutely fantastic.

-It's an excellent effort, it really is.

175 of these done by Kevin and they're all on sale.

-Yep, they certainly are.

-Absolutely fantastic.

-Excellent effort.

Obviously, when it comes to an event like this,

you want to look your best.

-And let's face it...

-SHE SIGHS

Dougie has shown Euan and I up, as always.

He always looks so sartorially elegant, doesn't he?

-Bless you.

-Thanks very much.

I've been meeting a few farmers

who go to extraordinary lengths to make sure their livestock

are in tiptop condition for showing.

Here's a few of their secrets.

And this is where the transformation begins.

First step, the cow wash.

-Don't shoot us!

-OK!

-Right, go for it?

-Yeah.

How long do you spend on each one?

Just till you get all the soap out of it, like.

So, it can take five to ten minutes, probably,

to make sure it's all out cos the soap will burn if it's left on.

-19 animals to go, so you've got a busy four days.

-Yeah.

-THEY LAUGH

-I'll let you take over.

'Once they're washed,

'there are all sorts of unusual beauty techniques being applied.'

Can I ask, what's the spray can being used for?

To black out the wee white hairs.

The white hairs? So, the grey hairs?

To make it even blacker.

Do you not think the judges can see through that though?

No, there will be that much on, I don't think they'd be able to.

This is just a soft soap we use to keep their hair up, to stand up,

to make them look wider or fuller.

-Tricks.

-So, it's a trick, is it?

Well, everybody does it, like.

Sort of gives them more body, fills them out more.

'But to get them truly show-ready,

'everyone has their own box of tricks.'

Can I have a look in your lovely box, your wooden box?

-No problem.

-Come on, let's have a wee look.

It's a blow dryer. I'm not a Ghostbuster,

but I'm trying to fluff my calf up

and just give him a bit of a blow dry instead.

These are just all sprays for the coats.

Soap...for bringing up the coats.

What's in the second one?

That's maybe the most important one for the week.

What is it?

Ah, the drinks cabinet!

Now we're talking. Mine's a gin and tonic, please. Thank you very much.

Just for the record, Gavin Scott still owes me that gin and tonic.

-I didn't get that drink.

-DOUGIE LAUGHS

So, we did ask you to comment on Facebook and tweet,

and we've got a few in here.

-So, first of all, I'll go first, Dougie.

-Yeah.

Doug Wilson...

"Great show. Food hall was too tempting and the variety

"of pristine livestock on show was really impressive."

Absolutely. #BBCLandward is the tweet.

Justine Muir says, "Best thing about the Highland Show?

-"The Highland cows."

-Yeah.

We've got Carrie Young, who says the best part of the Highland Show is,

"Wherever the young farmers are at." So, we know where Carrie's going to be, don't we?

Absolutely. And Leslie R is enjoying the programme -

"Capturing awesome day at the Highland Show.

"Now we know what unicorns are."

That's a part of the heavy horses back there, as well.

So there's lots of showing, but there's also a lot of competitions

going on over the four days.

There's competitions for a beeswax competition,

I think there's a crook competition, there's obviously all the livestock competitions,

there's even a patchwork quilt competition.

Loads of things going on.

One competition I think Nairn was very interested in is over

in the dairy classes. And yesterday, the First Minister, Nicola Sturgeon,

was here to launch a new dairy initiative in Scotland.

There she is there, being handed a big cheese, there,

and very happy about it, too.

But in the meantime, thankfully,

lots of companies are still producing incredible cheese,

as our grand fromage, Nicholas Nairn, found out.

Crowdie, Dunlop and good old farmhouse Cheddar.

Cheese is without doubt one of my favourite ingredients.

There are loads of fabulous cheeses produced in Scotland right now

and the best of the best are here at the Show,

competing to see who is the ultimate big cheese.

Judging the speciality cheeses for the first time is Shirley Spear,

co-owner of The Three Chimneys restaurant in Skye.

She loves her cheese almost as much as I do.

-Shirley...

-Hi, Nick.

-Hi.

-How are you? How are you?

-I'm very well.

-Why are you judging cheese?

Well, I'm not quite sure, but I was invited, and I've always been

a bit of a cheese guru. And 30 years ago,

when I first opened up The Three Chimneys,

I was absolutely determined I would have an all-Scottish cheeseboard.

So, what are you looking for in a great cheese?

Well, things have changed a lot over the years.

Obviously, we want a good variety -

some hard cheeses, soft cheeses.

There's more and more goat's and ewe's milk cheeses now,

which I'm loving to see, which is absolutely fabulous.

And flavour,

-first and foremost.

-So, has anything caught your eye?

Well, I'm only about halfway so far,

but this is gorgeous.

It doesn't smell incredibly intense, but you taste that.

It's flavour added.

-Very chivey.

-Yeah, flavour added with the chives.

Wait till you taste it.

Oh, wow! Wow. It's amazing, isn't it?

-So, what else?

-I love these wee, soft cheeses,

I think they look absolutely delicious, especially on the little slate.

Very soft.

-Mh-hm. Fresh cheese.

-Fresh cheese.

-Mmm.

-It's quite a sour kind of aroma to it, but...

-..it tastes good.

-God, for a fresh cheese,

there's quite a bit of developed flavour in that.

Oh, that's divine! Lovely!

Now, how important is a competition like this to the cheese makers?

Well, I think it must be amazing if you're a small artisan producer

to be able to compete against the big boys,

and then to be able to have the opportunity

to have your work judged on what is the most important thing,

ie, the quality and the flavour and the texture

of your finished product.

Fantastic! Well, listen, you've got a long way to go.

-OK.

-You've got a lot more cheeses to taste.

-I have!

-I'm going to leave you to get on with it.

-OK.

-As ever, Shirley, thank you so much, darling.

-OK. Thank you.

-Bye-bye.

-See you soon. Bye.

And we'll be tasting some of that cheese later in the programme.

But now to, I have to say, the cutest guest ever to be on Landward.

Joe, I'm really sorry, I don't mean you...

-Oh, really?

-I mean your two little dogs.

-Welcome, gundog trainer Joe. You look well.

-Good to be here.

-Who have we got here?

-We've got two super little working spaniels here.

We've got a springer spaniel here called Viva.

She'll be four years old and she's one of our main dogs

at Sealpin Gundogs.

A good competition dog. She's in the Scotland team this year.

Her little friend here's called Brodie.

He's a six-month-old cocker spaniel and this is his first show,

so he's really learning the ropes,

but he's really enjoying it, you know. He's a real crowd worker.

And how hard is it to get from the position where you've

got a six-month-old dog who's just learning to the situation you've got with Viva here,

who's obviously brilliant and competing for Scotland?

Well, it's a lot of time spent,

a lot of coercion to get their natural instincts,

which is hunting and retrieving, which they love doing.

All our job is to get them to do it on our terms, really.

Yeah. And you've been very, very busy, haven't you?

We've got some pictures of what you've been doing at the show.

-You've been a busy man.

-A couple of demonstrations a day, yeah.

-A couple of demonstrations.

So, just talk us through what people can see.

We've got a group of four dogs, there. This is an older group

and we're doing some group retrieves with them,

so I think I've put out some memory retrieves there and I'm sending them

back one at a time. What we like to do in training is we only send them

for retrieves using their name.

So, we don't use the word "fetch".

We just say the individual name,

which means, like that, we can send them one at a time in a group.

-Is that Viva there?

-That's Viva doing her stuff there, yeah.

-OK.

And, so, are we going to risk it, do you think?

Just look at that. You've obviously got Labradors as well.

-Labradors.

-Very happy.

And... All this retrieving thing, clearly anything to do with dogs,

-people at the Highland Show love it.

-Yeah.

Well, the thing is, although we work gundogs,

there's actually a lot of useful things we can talk about for pet people.

You know, a lot of the obedience we do applies to pet dogs as well.

What was going on there? One of the dogs jumped out.

Yeah. There's a handy bit of water right by the arena at the countryside area,

so I risked it and gave Viva a retrieve over the fence

-and into the water, which worked quite well.

-Yes. Sorry, I was just mentioning there.

I was just saying to Dougie that... Are we going to risk it?

-Cos we'd quite like to try something live on air.

-Go on, let's do it.

And we're hoping that you might be able to do a quick retrieve.

-Shall we be brave?

-We'll have a go, yeah?

-You're the man to do it.

-Could you be kind enough to hold young Brodie?

-I'm taking Brodie.

-Oh, you're taking Brodie.

Don't fight over her.

-OK.

-OK.

-Viva...

-It's all yours, Joe.

-Thank you.

So, we'll sit here up here. Good girl. Sit up.

Because it's important that she waits until she's asked

to retrieve it. Sit up.

I've just got a little canvas dummy there.

-Viva...

-Oh, oh.

-Hello, hello.

-DOUGIE LAUGHS

-Good girl!

-Ah, well done, Viva!

-Well done.

-Clever girl.

-Fantastic!

-Absolutely first-rate.

So, the reason I'm laughing is just...

Brodie, as soon as Viva went for that, Brodie got a wee bit excited.

-He'd love to have a go, yeah.

-Absolutely. Listen, Joe, thank you very much indeed.

Thank you so much for bringing Viva and Brodie to the show.

Brilliant to see them. And people can see you in the countryside area

-performing throughout the course of the weekend.

-That's right, yeah.

Now, Euan is over at the heavy horses area.

Euan, do you have any results as yet?

We have a result.

We are so chuffed.

Max is about to tell us who's won.

Max, who's won?

David Merlin. David Merlin with the team of...

-Eh, Belgiums, Belgiums.

-Right, well, you go and do the rosette stuff.

George and I are going to have a wee chat about it.

-Would you go along with that?

-Oh, yes.

I think we had a good result there.

Remember, it is the heavy horse turnout driving it here.

-Let's go and have a wee look at this. This is fantastic.

-Yeah, yeah.

-Look at that, look at that.

-Look at the size of them.

Look at the height of them, like.

Tremendous Belgium horses, Canadian Belgium horses.

It's an awful pity it wasn't the Clydesdales that's won, but...

-You haven't...a Clydesdale?

-Heavy horse driving.

This is just amazing. I mean, they are beautiful and so close up.

-Look at that. Can we touch it?

-Yeah, yeah.

-I'm scared to touch it.

-He'll be all right.

-Whoa...

-All right, David?

-Yeah, he's all right, yeah.

These are fantastic beasts, aren't they, George?

Yeah, absolutely, but they are heavy horses, the same as the Clydesdale.

But they're not as good, are they?

Ah...well, they did well tonight.

Yes, I mean, it would have been nice to see the Clydesdales win

but you're quite happy with this result?

Absolutely, like. I mean, the judge is here to place the turnout

and he did his job.

-So Max did OK?

-Absolutely. No problem at all.

I'm not sure, I thought one of the Clydesdales was better.

This is the true sight of the Highland Show.

-Yes, Euan knows better, apparently.

-Obviously.

-There you go.

Now, earlier we asked you, #BBCLandmark,

what's the best thing about the programme and the show as well?

"Can't wait to go tomorrow, so excited" - says Chloe Coyle.

Yes, Scott was at the show today with school.

"Amazing place, particularly enjoyed the cattle shed."

Rhona Gibbs says, "Best today was the smell of the smokies

"and watching us practising for this programme."

-Clearly not enough!

-Country Hostess said, "Kids love the animals..."

Sorry. "..especially the horses and cattle, of course".

Well, that's what you think is the best thing about the show,

but yesterday I went out and asked the people here what they think is the best thing.

I would say that the best thing about the Highland Show

has to be the its illustration of the progress of agriculture.

Looking out to see who you might meet,

friends from east coast that you only see at the Highland Show.

I think it's just cos it's such a diverse

kind of crowd that comes to the Highland Show.

Everybody turns out for it every year.

For us, it's just the sheer size and the scale of it, and just the amount

of Scottish food and products and things.

It's just amazing. I think you could wander around for hours.

The free food in the food hall is always quite good

and looking at the tractors.

The equipment, the farming equipment,

is just absolutely incredible.

I think that the big combine whatever-it-is is amazing.

Well, it's pretty obvious what the best thing at the Highland Show

for these people is.

The best thing about the Highland Show...

Obviously the food...

The people watching...

and definitely the horses.

Craic with the customers, and going out on the town at night and getting the banter there as well.

-And do you share a wee pina colada as well, on occasion?

-Eh...yes.

THEY LAUGH

-From a cowboy.

-Well, yeah, I'm from Texas, so I'm used to

the Houston, Texas rodeo.

-Yeah?

-And so far I've got say the best thing is there's no rednecks.

Everybody's got all their teeth in their mouth, no mullets.

I don't know, sorry, I'm on an off day.

-You did this with me last year.

-Did I?

They're definitely giving you a run for the money, those Victorians.

-They did.

-Well, earlier in the programme we sent Nick along

to give us an insight into how the cheese class was judged

and the man is here himself.

-Hello, Mr Nairn.

-Hello.

-What have we got here?

-We've got an award-winning cheese.

Now, Shirley chose the best speciality cheese, this was it,

but not only is it the best speciality cheese,

it's the best Scottish cheese in the whole show.

-Wow.

-Fantastic. Now, this is a 12-month aged cheddar-style cheese.

It's made by a lady called Patricia Bey from Barwheys Dairy

in Maybole and you've got to taste this.

-Let's taste it. Let's get Euan. He's just got back over.

-Let's let the cheese do the talking.

-How long has she been making cheese for?

-Thanks very much.

This lady's only been making cheese for five years. She was a marketing consultant, or something,

turned cheese maker.

Ayrshire milk, that's these white and brown cows,

12 months cloth-wrapped cheese. I think it's absolutely fantastic.

Now, you see the colour of it? It's this yellow because it's a summer cheese.

It's made when the cows are feeding on the grass.

-There's a lot of clover in it, gives it that yellow colour.

-A real earthiness about the flavour.

-Absolutely yummy.

-Farmyardy kind of flavour. Slightly nutty,

big, long finish, but the thing that really impresses me is

all the way through that you can taste the milk.

-Fabulous.

-Well done, Tricia. That's absolutely incredible.

-It's a real welder's cheese.

-It is that.

-You worked hard.

Nick, you've been around about the food hall for the past couple of days.

Highlights, would you say?

New things - venison black pudding,

new one to me, chillies from Galloway,

and an apple pie as good as my granny made.

-That's saying something.

-What about you?

-You're looking at it behind you.

Tremendous, beautiful, stunning, the real essence of the show.

-It's great, isn't it?

-For me, it's basically when people who've never

been to the show come and they just get blown away by what's on offer.

Absolutely fantastic. Well, two days down, two to go.

If you have a chance over the weekend, come down,

you're going to have loads of fun.

You certainly are. And we've been overwhelmed with the amount of tweets we've had.

In the meantime, from all of us here, the four of us, indeed,

at the Royal Highland Show,

-just about to eat more cheese, bye for now. ALL:

-Bye.

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