0:00:02 > 0:00:03Hello, and a very warm welcome to Landward.
0:00:03 > 0:00:05If you think the Scottish countryside
0:00:05 > 0:00:08is a glorious and fascinating place, sit right there,
0:00:08 > 0:00:09because this is the programme for you.
0:00:28 > 0:00:30Later in the programme, I'll be finding out how this,
0:00:30 > 0:00:31the humble pint of milk,
0:00:31 > 0:00:36could help regenerate rare species that live in Scotland's rainforest.
0:00:36 > 0:00:38And here's what else we have this week.
0:00:40 > 0:00:41Animal welfare is a theme
0:00:41 > 0:00:44as we investigate the underground "sport"
0:00:44 > 0:00:46that's putting badgers at risk...
0:00:46 > 0:00:50There's not one bit of the country where badger baiting has not gone on.
0:00:50 > 0:00:52..and Sarah meets the pig farmers
0:00:52 > 0:00:54who have taken control of their own destiny.
0:00:54 > 0:00:56When we're finished here,
0:00:56 > 0:00:58it'll be one of the most modern plants in Britain,
0:00:58 > 0:01:01with the best facilities for animal welfare.
0:01:03 > 0:01:06Also, Euan has a bash at making a copper still.
0:01:06 > 0:01:08And I'm making quite a good job of it.
0:01:14 > 0:01:18But before all that we're heading to Golspie in Sutherland.
0:01:18 > 0:01:21Sarah's been to find out about a traditional Scottish food,
0:01:21 > 0:01:23produced in a very old-fashioned way.
0:01:27 > 0:01:29A hundred years ago, every parish in Scotland
0:01:29 > 0:01:34would have had its own mill milling the community's flour and oatmeal.
0:01:34 > 0:01:37There are very few water-powered mills left,
0:01:37 > 0:01:40but this one - the Golspie Mill, run by Mike Shaw -
0:01:40 > 0:01:43is still turning and grinding out an ancient food
0:01:43 > 0:01:46that's coming back into fashion.
0:01:47 > 0:01:48- Michael.- Hi, Sarah.
0:01:48 > 0:01:50- Good morning - how are you doing? - Fine, thanks.
0:01:50 > 0:01:53- What an amazing place. - I know - it's not bad, eh?
0:01:53 > 0:01:55- And the smell as you come in just hits you.- Yep.
0:01:55 > 0:01:58- Is this what I can smell? - Roasting peas - yep, roasting peas.
0:01:58 > 0:02:00Just that we're going to roast up on this pea roaster,
0:02:00 > 0:02:05and eventually grind it up till it's traditional Scottish peasemeal.
0:02:05 > 0:02:09The peasemeal is made by grinding the roasted yellow field peas.
0:02:09 > 0:02:12To do that, we need to release the water from the millpond
0:02:12 > 0:02:14to power the waterwheel.
0:02:14 > 0:02:15Should be straightforward...
0:02:15 > 0:02:19Use the spanner, here, to wind the plug out. So, pull it towards you.
0:02:19 > 0:02:21- Can I have a go?- Yeah - pull it towards you. Don't drop it.
0:02:22 > 0:02:24Yeah, just... That's it.
0:02:26 > 0:02:29- Bloomin' heck.- We can cut that out. We can cut that out.
0:02:29 > 0:02:31I'm the sort of miller's helper, then, today, am I?
0:02:31 > 0:02:32- That's it. You've done it. - I've done it?
0:02:32 > 0:02:34- It's stopped.- It's stopped.
0:02:34 > 0:02:37- Yep. And if you look down behind you...- There it goes!
0:02:37 > 0:02:38..you'll see it flowing down there.
0:02:41 > 0:02:43With water running down the lade, we have power -
0:02:43 > 0:02:46and the whole mill comes to life.
0:02:46 > 0:02:48Oh! Wow.
0:02:48 > 0:02:50What a wonderful sight.
0:02:50 > 0:02:51Yeah, sweet.
0:02:53 > 0:02:56The original mill's been around since the 1860s,
0:02:56 > 0:02:59but it stopped grinding in 1953.
0:02:59 > 0:03:02It wasn't until the early '90s that it was restored,
0:03:02 > 0:03:05and the water wheel started turning again.
0:03:05 > 0:03:08A series of coincidences put New Zealander Mike
0:03:08 > 0:03:11in the unlikely role of miller.
0:03:11 > 0:03:13Well, I used to travel round shearing sheep further north,
0:03:13 > 0:03:16up in Caithness and North Sutherland,
0:03:16 > 0:03:22and I met my now-wife doing that, and just married her,
0:03:22 > 0:03:25and I found out that her friend's father
0:03:25 > 0:03:28had restored and was running this mill, and he was wanting to retire,
0:03:28 > 0:03:30so I said, "Yeah, I'll give it a blast,"
0:03:30 > 0:03:34thinking maybe three or four years, and here I am 14 years later.
0:03:34 > 0:03:38- HE CHUCKLES Never milled before?- Who has?!
0:03:38 > 0:03:39Who indeed!
0:03:39 > 0:03:41But now it's my turn.
0:03:43 > 0:03:44Are you happy with that sound?
0:03:44 > 0:03:47Yeah, that's running sweet about now.
0:03:47 > 0:03:49OK, so, what's in there?
0:03:49 > 0:03:50This is...
0:03:50 > 0:03:54This is grist, this has been through a couple of stones already.
0:03:54 > 0:03:56- That's down to, like, a gritty texture.- Yeah.
0:03:56 > 0:03:58- Sort of gritty.- Yep. It's gritty.
0:03:58 > 0:04:00Now, if we run downstairs, we've got about two minutes.
0:04:00 > 0:04:02We've got to have a look what's coming out the end,
0:04:02 > 0:04:05- and we'll come running back.- OK. - Right.- Right, I'll run with you.
0:04:05 > 0:04:07- Right. - SHE LAUGHS
0:04:07 > 0:04:09Whoo! It's coming out!
0:04:09 > 0:04:10Right - now, feel that.
0:04:10 > 0:04:11Oh!
0:04:11 > 0:04:14- You can feel that's nice and... - So smooth!- ..nice and smooth.
0:04:14 > 0:04:18Wow! And the colour of it - that beautiful sort of orangey...
0:04:18 > 0:04:19- Uh-huh.- And what happens to this?
0:04:19 > 0:04:22This is the final product, this just needs to be bagged up.
0:04:22 > 0:04:24And it's becoming - it's pretty trendy at the moment, isn't it?
0:04:24 > 0:04:26Oh, it's coming back again.
0:04:26 > 0:04:28It's definitely become a bit more popular.
0:04:28 > 0:04:30I mean, you can pretty much break it down
0:04:30 > 0:04:32into old folks that had it when they were kids and liked it,
0:04:32 > 0:04:37and younger vegany, vegetarian types that are into it.
0:04:37 > 0:04:41Generations of Scots may have been brought up on peasemeal -
0:04:41 > 0:04:43but I've never tasted it.
0:04:43 > 0:04:45Away from the dust of the mill,
0:04:45 > 0:04:49Mike's wife Becky is cooking up some old-fashioned brose for me to try -
0:04:49 > 0:04:53but she's putting her own 21st century twist on it.
0:04:53 > 0:04:55- Hi, Becky.- Hello, there. How are you doing?
0:04:55 > 0:04:58I'm covered in dust from the peasemeal in the mill,
0:04:58 > 0:05:00- so I thought I'd better try some. - Excellent.
0:05:00 > 0:05:02- What are you cooking up? - I've just got it cooking here,
0:05:02 > 0:05:05- just as a peasemeal brose. This is the basic recipe.- Mm-hm.
0:05:05 > 0:05:08- It's quite brown.- It is, yeah - it's just peasemeal and water.
0:05:08 > 0:05:10I've put a wee bit of salt in, tiny bit of pepper,
0:05:10 > 0:05:12- and that's it, really. - How good is it for you?
0:05:12 > 0:05:13It's really good for you.
0:05:13 > 0:05:15It's really nutritious, it's low in fat, full of protein.
0:05:15 > 0:05:18It's a bit of a wonder food, really.
0:05:18 > 0:05:19Right - is it ready to go?
0:05:19 > 0:05:21Yep, I think we'll just add a few things to it.
0:05:21 > 0:05:22So, what will we add to it?
0:05:22 > 0:05:24Well, I think it's pretty nice with a kind of -
0:05:24 > 0:05:26almost like a pate, you know?
0:05:26 > 0:05:29So, if you add anything kind of herby or strong is quite nice.
0:05:29 > 0:05:30Here I've got some Parmesan, lemon juice,
0:05:30 > 0:05:32bit of wild garlic and some olive oil,
0:05:32 > 0:05:34which just makes - almost like a hummus, you know,
0:05:34 > 0:05:36that kind of paste idea.
0:05:36 > 0:05:38- Shall we have a taste?- Why not?
0:05:38 > 0:05:40Right, dip in...
0:05:43 > 0:05:46- That's very nice, actually! - It's quite fresh.- Mm-hm.
0:05:46 > 0:05:49Well, well done you, for keeping peasemeal alive.
0:05:49 > 0:05:51- Oh... - It's quite good! It's quite nice.
0:05:51 > 0:05:55A tasty, healthy food produced with renewable energy.
0:05:55 > 0:05:58It ticks all the boxes,
0:05:58 > 0:06:02but what's so lovely is to see this mill continue to work.
0:06:06 > 0:06:09Animal welfare is something close to all our hearts.
0:06:09 > 0:06:11And here in this country,
0:06:11 > 0:06:13it's the job of the Scottish SPCA to investigate
0:06:13 > 0:06:17where they think animals may have been treated cruelly.
0:06:17 > 0:06:18Euan's been along to find out more
0:06:18 > 0:06:21about their Special Investigations Unit,
0:06:21 > 0:06:25and their campaign to stop the illegal practice of badger baiting.
0:06:25 > 0:06:28And I warn you, some people may find some of the images in this piece
0:06:28 > 0:06:30rather disturbing.
0:06:33 > 0:06:37The badger is a controversial creature in the countryside.
0:06:37 > 0:06:42It's loved by many, but others blame it for spreading TB to cattle.
0:06:46 > 0:06:49This is a badger sett quite close to my home,
0:06:49 > 0:06:51and no matter what your views on badgers are,
0:06:51 > 0:06:54I like to think that the majority of people would be appalled
0:06:54 > 0:06:57at the thought of these badgers, and badgers throughout the country,
0:06:57 > 0:06:59being used for baiting.
0:07:00 > 0:07:05In simple terms, baiting is about setting dogs on a badger - for fun.
0:07:07 > 0:07:11Baiting has been banned since 1835,
0:07:11 > 0:07:14but apparently it's still widespread.
0:07:17 > 0:07:19I'm being taken to a badger baiting site
0:07:19 > 0:07:24by a member of the Scottish SPCA's Special Investigations team.
0:07:24 > 0:07:28In order to maintain his cover, he can't be identified.
0:07:28 > 0:07:30So, where's it happening?
0:07:30 > 0:07:33From Dumfries and Galloway up to Caithness.
0:07:33 > 0:07:35It is...
0:07:35 > 0:07:37There's not one bit of the country
0:07:37 > 0:07:40where badger baiting is not going on.
0:07:40 > 0:07:44What we kook at is the tip of the iceberg.
0:07:44 > 0:07:47Because of the locations where it's happening,
0:07:47 > 0:07:52the people involved, it's not something that's widely broadcast,
0:07:52 > 0:07:54so it's very difficult to get information -
0:07:54 > 0:07:57and for people to give information on them,
0:07:57 > 0:08:00because they know that these guys, they're nasty, nasty people.
0:08:03 > 0:08:08A report of people acting strangely led the team to this area.
0:08:10 > 0:08:12It was on the 24th of December, Christmas Eve,
0:08:12 > 0:08:16when it's thought that at least three men, possibly four dogs,
0:08:16 > 0:08:19spent up to five hours on this site looking for badgers.
0:08:23 > 0:08:24What would have happened was,
0:08:24 > 0:08:27they would have identified all the holes in the sett,
0:08:27 > 0:08:29and blocked them off with rocks.
0:08:30 > 0:08:34A terrier would have been sent into the last remaining hole
0:08:34 > 0:08:35to hunt down the badger.
0:08:35 > 0:08:38When it was found, the men would have dug down with spades
0:08:38 > 0:08:41and put in a pit bull to drag the badger out.
0:08:43 > 0:08:46Once the badger had been brought to the surface by the dog,
0:08:46 > 0:08:50it would have been let loose to be brought down by lurcher-type dogs -
0:08:50 > 0:08:52and it was down there that the investigators found
0:08:52 > 0:08:54the body of a dead female badger.
0:08:56 > 0:08:59The case is still under investigation and, to date,
0:08:59 > 0:09:03no-one has been charged with this crime.
0:09:03 > 0:09:06But the badger isn't the only animal to suffer.
0:09:06 > 0:09:09The dogs involved can also receive terrible injuries.
0:09:09 > 0:09:12- Hi.- Hi, Euan. - So, who have we got here?
0:09:12 > 0:09:14Vet Harry Haworth treats the dogs
0:09:14 > 0:09:16that are seized by the investigations team -
0:09:16 > 0:09:20including this one, a Patterdale terrier called Mercury.
0:09:21 > 0:09:24Badger injuries will cause a lot of tearing of the flesh,
0:09:24 > 0:09:26rather than, sort of, cutting of the flesh.
0:09:26 > 0:09:29So, this wee dog, these injuries are all very old, and all healed now,
0:09:29 > 0:09:32but the ones that are most obvious are the ones where the lower...
0:09:32 > 0:09:34- All the scarring down there. - Yeah, that's right.
0:09:34 > 0:09:37This chin has got pulled away from its attachment to the gum,
0:09:37 > 0:09:39so you can see, now, you can just see the gum, there,
0:09:39 > 0:09:42with no skin or chin covering that at all.
0:09:42 > 0:09:46But if the dog's in such pain, and there's big lumps hanging off it,
0:09:46 > 0:09:48you would have thought the dog would back off.
0:09:48 > 0:09:51This is a sort of an adrenaline rush for these wee dogs -
0:09:51 > 0:09:53this is what they live for. They get so excited,
0:09:53 > 0:09:56and just the sheer adrenaline just takes them through it.
0:09:56 > 0:09:59It's a different story an hour or so later, after they've been -
0:09:59 > 0:10:02these are very sorry wee dogs, with horrendous injuries.
0:10:02 > 0:10:05And these injuries can be life-threatening.
0:10:05 > 0:10:08Mercury was confiscated from his owners,
0:10:08 > 0:10:11who were convicted of offences relating to badger baiting
0:10:11 > 0:10:14and given 250 hours of community service.
0:10:14 > 0:10:18They were also banned from keeping dogs for ten years.
0:10:18 > 0:10:21It's hoped eventually Mercury can be re-homed.
0:10:23 > 0:10:26Badger baiting has been going on for hundreds of years,
0:10:26 > 0:10:30but it's been a real eye-opener for me, going out with the Scottish SPCA
0:10:30 > 0:10:33to see both the work that they do and, tragically, here,
0:10:33 > 0:10:36how widespread this practice is.
0:10:36 > 0:10:40And it's also seriously disturbing to know that it's not just the badgers,
0:10:40 > 0:10:44but there are other animals involved that get killed and maimed.
0:10:44 > 0:10:48But the bottom line - it's illegal and it's got to stop.
0:10:48 > 0:10:51And you can help to stop it.
0:10:51 > 0:10:54If you see suspicious activity in the countryside,
0:10:54 > 0:10:56groups of people with excited dogs,
0:10:56 > 0:11:01digging in strange places - inform the police and the Scottish SPCA.
0:11:01 > 0:11:03Do not approach them.
0:11:03 > 0:11:07Your vigilance could help to stamp out badger baiting for good.
0:11:08 > 0:11:10For every badger baiter out there,
0:11:10 > 0:11:12thankfully there are thousands of people
0:11:12 > 0:11:15working to improve Scotland's countryside -
0:11:15 > 0:11:17and I'm off to meet one of them now.
0:11:19 > 0:11:22This is Scotland's rainforest.
0:11:24 > 0:11:28Twisted oak, ash, hazel and alder,
0:11:28 > 0:11:30as far as the eye can see.
0:11:32 > 0:11:34But I'm not just here to admire the trees -
0:11:34 > 0:11:38I'm here for something living on them - lichen.
0:11:42 > 0:11:45Scotland is one of the most important habitats for lichen
0:11:45 > 0:11:49in the world, with more than 1,500 species.
0:11:51 > 0:11:54But they are under threat.
0:11:54 > 0:11:57More than 200 Scottish lichens are considered rare
0:11:57 > 0:11:59and in need of protection.
0:11:59 > 0:12:02And I'm off to meet someone who's determined to do just that.
0:12:06 > 0:12:08Sally Eaton is a plant conservation officer
0:12:08 > 0:12:10at the Royal Botanic Garden Edinburgh.
0:12:10 > 0:12:13- Hi, there, it's Sally, how are you?- Hello!- Good to see you.
0:12:13 > 0:12:15She's here in the woods of Glen Creran
0:12:15 > 0:12:18to pursue her love of lichen.
0:12:19 > 0:12:21Why are you so passionate about them, then?
0:12:21 > 0:12:25I'm particularly passionate about this community of lichens -
0:12:25 > 0:12:27these are the rainforest lichens.
0:12:27 > 0:12:32We're so lucky in Scotland to have temperate rainforests,
0:12:32 > 0:12:34and these species in particular,
0:12:34 > 0:12:37we've got really high numbers of them.
0:12:37 > 0:12:40In a lot of Europe they're really quite rare.
0:12:40 > 0:12:44And it's that passion to protect these great species
0:12:44 > 0:12:47which is leading Sally to try some unusual lichen rescue.
0:12:49 > 0:12:52Lichens play an important role in our forests,
0:12:52 > 0:12:55providing food and shelter for animals
0:12:55 > 0:12:57and helping to create healthy soils.
0:12:57 > 0:13:00Sally is taking me a short distance to another woodland -
0:13:00 > 0:13:03but it could be another world.
0:13:07 > 0:13:11So, here we've got this enormous big old oak tree.
0:13:11 > 0:13:14- Now, if this was back in the ancient bit of the rainforest...- Yeah.
0:13:14 > 0:13:16..I'd expect this to have at least a couple
0:13:16 > 0:13:19- of those rainforest species on it. - Uh-huh.
0:13:19 > 0:13:22But, if you have a look round here, there's absolutely nothing at all.
0:13:22 > 0:13:25- So, this is just moss, is it? - Yeah, this is just moss.
0:13:25 > 0:13:29This forest used to be a commercial plantation.
0:13:29 > 0:13:32The conifers that were here have gone,
0:13:32 > 0:13:34but the lichen has been slow to return.
0:13:35 > 0:13:37This is only three miles along the road -
0:13:37 > 0:13:41so, how do you hope to get the lichen to this part?
0:13:41 > 0:13:46Well, one of my ideas is to actually translocate the lichens here,
0:13:46 > 0:13:49and that involves bringing some of the lichens
0:13:49 > 0:13:51from those ancient bits of the temperate rainforest
0:13:51 > 0:13:54- and actually sticking them onto these trees.- OK.
0:13:54 > 0:13:57Yes, you heard correctly -
0:13:57 > 0:13:59we're going to stick the lichen to the trees.
0:14:01 > 0:14:03First thing, get the top off the superglue
0:14:03 > 0:14:05without killing or breaking the lichen.
0:14:05 > 0:14:07OK, here we go.
0:14:07 > 0:14:09So, this lichen...
0:14:09 > 0:14:13in a natural situation it will attach itself to the tree
0:14:13 > 0:14:17with this kind of fuzzy stuff - it's a bit like a natural Velcro.
0:14:17 > 0:14:20- Uh-huh.- But because we've prised it off the tree,
0:14:20 > 0:14:23that's not going to work, so that's why we're using the glue.
0:14:23 > 0:14:25And to make sure the lichen stays in position
0:14:25 > 0:14:27while the glue dries...
0:14:27 > 0:14:30Well, all I'll say is - they're not mine!
0:14:30 > 0:14:34I chose tights, just because a bit of light is still getting through,
0:14:34 > 0:14:36and there's air still getting through,
0:14:36 > 0:14:37so it's not going to kill the lichen.
0:14:37 > 0:14:40It's traumatic enough that we brought it all the way here,
0:14:40 > 0:14:41and we've attached it to a new tree.
0:14:41 > 0:14:45So, we're just trying to make the process as easy as possible.
0:14:45 > 0:14:49Next up, a technique that's never been tried before -
0:14:49 > 0:14:53sticking propagules - the lichen equivalent of seeds or spores -
0:14:53 > 0:14:57onto to the tree using curdled milk and bicarbonate of soda.
0:14:59 > 0:15:02And this is simply a case of pressing them on, then.
0:15:02 > 0:15:04- No!- No?- That would be too easy! - Of course it would.
0:15:04 > 0:15:08What I want you to do is use this paintbrush to try and flick them in.
0:15:08 > 0:15:11So, if you kind of do that kind of a motion...
0:15:11 > 0:15:14- Oh, right.- ..over the top of the lichen.- Gracious.
0:15:14 > 0:15:18It's hoped the goo will stop the propagules being washed away.
0:15:19 > 0:15:22And it turns out I'm pretty good at this.
0:15:23 > 0:15:24So, that's one tree done -
0:15:24 > 0:15:28how many do you hope to bring back to lichen life?
0:15:28 > 0:15:30Well, what I'm hoping to do at the moment
0:15:30 > 0:15:33is just trial these methods on a few trees,
0:15:33 > 0:15:38but, if they work, then we can hopefully use this method
0:15:38 > 0:15:40throughout the west coast of Scotland,
0:15:40 > 0:15:42where we've got these restoration sites.
0:15:42 > 0:15:46It makes sense to me for us to just give nature a helping hand,
0:15:46 > 0:15:48and try and bring these things back in,
0:15:48 > 0:15:51rather than waiting - it could be decades or hundreds of years.
0:15:52 > 0:15:54These methods might seem a bit odd,
0:15:54 > 0:15:59but, if they work, not only will we be protecting rare lichens,
0:15:59 > 0:16:03but also the plants animals and birds that thrive because of them.
0:16:08 > 0:16:11On Landward we go to every corner of Scotland,
0:16:11 > 0:16:14and on our travels we like to ask the folk we meet
0:16:14 > 0:16:16what the best thing about their patch is.
0:16:16 > 0:16:18This week I'm in a beautiful spot
0:16:18 > 0:16:23just a few miles southwest of the Glen Creran rainforest.
0:16:23 > 0:16:26This is the unofficial capital of the West Highlands,
0:16:26 > 0:16:29and many people just pass through here on their way to the islands -
0:16:29 > 0:16:32but, frankly, they're missing out.
0:16:32 > 0:16:35So, what is the best thing about Oban?
0:16:37 > 0:16:39It's the lovely views.
0:16:39 > 0:16:42Got a lovely bookshop, we've got lots of coffee shops.
0:16:42 > 0:16:45Pulpit Hill, up there. It's a lovely view.
0:16:45 > 0:16:46I got married here - I'm an Aussie.
0:16:46 > 0:16:49I'm having to think about that, cos there's not really an awful lot.
0:16:49 > 0:16:51SHE LAUGHS
0:16:51 > 0:16:52The boat to Mull!
0:16:53 > 0:16:55I think it's more about places to see.
0:16:55 > 0:16:58McCaig's Tower's a beautiful place to go and see,
0:16:58 > 0:17:00cos you can see the whole town from it.
0:17:00 > 0:17:02This magnificent monument
0:17:02 > 0:17:06was commissioned by John Stuart McCaig more than a century ago.
0:17:06 > 0:17:09The big-hearted banker wanted to give local stonemasons work
0:17:09 > 0:17:11during the long winter months.
0:17:11 > 0:17:15His plan was to put in an art gallery and museum,
0:17:15 > 0:17:18along with statues of his family within these glorious walls.
0:17:18 > 0:17:21However, when he died, his relatives put paid to those plans,
0:17:21 > 0:17:24and we're left with this magnificent folly.
0:17:26 > 0:17:27The people are great.
0:17:27 > 0:17:29And if you look lost, they'll look at you, laugh at you -
0:17:29 > 0:17:33and if you can understand them, they'll give you directions.
0:17:33 > 0:17:36What is the sign on an OS map for chip shop?
0:17:36 > 0:17:39You've got local bands playing most weekends.
0:17:39 > 0:17:41I think one of the best places would be Julie's cafe.
0:17:41 > 0:17:42Opposite the distillery,
0:17:42 > 0:17:45so you can do the distillery and Julie's cafe in one fell hit.
0:17:45 > 0:17:46It's a lovely place to come to.
0:17:46 > 0:17:48Come to Oban and see the lovely people,
0:17:48 > 0:17:49especially on a sunny day.
0:17:50 > 0:17:54In my opinion, one of the best things about Oban is the seafood.
0:17:54 > 0:17:57For years, people have been enjoying the fruits of these waters,
0:17:57 > 0:18:00and nowadays you can go for a pricey platter in a fancy restaurant -
0:18:00 > 0:18:04or there's always the cheap as chips option.
0:18:06 > 0:18:07Oh!
0:18:07 > 0:18:11Fresh, delicious, and a pretty good view.
0:18:12 > 0:18:17While I enjoy my fish and chips, Sarah's off looking for pork.
0:18:19 > 0:18:23Things have been gloomy for the Scottish pig industry of late -
0:18:23 > 0:18:25processing plants have closed,
0:18:25 > 0:18:28forcing Scottish pigs to endure long journeys south to England
0:18:28 > 0:18:32because we can't cope with the amount of pigs we produce.
0:18:32 > 0:18:35It's not good for the pigs, not good for the farmer,
0:18:35 > 0:18:38and confusing for the consumer.
0:18:38 > 0:18:40From a quick look at the supermarket label,
0:18:40 > 0:18:44it's sometimes difficult to know where the pork has come from,
0:18:44 > 0:18:46or how well it's been looked after.
0:18:47 > 0:18:51Now Scottish farmers have grouped together to change all that.
0:18:51 > 0:18:55They have bought an abattoir in Brechin.
0:18:55 > 0:18:57It's not a very glamorous topic, I know,
0:18:57 > 0:19:00but when it comes to animal welfare, it's a very important one.
0:19:04 > 0:19:08The pig producers are running the abattoir along with pork giant Tulip,
0:19:08 > 0:19:11and most of the Scottish pork products produced here
0:19:11 > 0:19:15will have the Specially Selected Pork label on their packaging.
0:19:15 > 0:19:18It means the animal welfare standards of the pig farm,
0:19:18 > 0:19:22and the abattoir, have been independently assessed.
0:19:22 > 0:19:27This sign of quality has been largely missing from our supermarket shelves,
0:19:27 > 0:19:29and I asked chairman of the new company Roderick Bruce
0:19:29 > 0:19:31why it's so important.
0:19:31 > 0:19:34So, I've got some pork in front of me,
0:19:34 > 0:19:37stamped with the Specially Selected Pork stamp.
0:19:37 > 0:19:40Just describe what that actually means for the consumer -
0:19:40 > 0:19:43what are they getting when they buy this pack of pork?
0:19:43 > 0:19:46It's giving the consumer a guarantee
0:19:46 > 0:19:50that the highest welfare standards have been adhered to.
0:19:50 > 0:19:54This stamp guarantees to a consumer that the pork inside the pack
0:19:54 > 0:19:58has been born, raised and slaughtered in Scotland.
0:19:58 > 0:20:02When our team tried to find this stamp, it was quite hard to come by.
0:20:02 > 0:20:07Yes. Once we're finished here, then it'll be far more readily available.
0:20:07 > 0:20:09- So, once this is finished...- Yes.
0:20:09 > 0:20:11..we're going to see a lot more of this in the shops.
0:20:11 > 0:20:13Certainly.
0:20:14 > 0:20:17The plant currently slaughters 4,000 pigs a week,
0:20:17 > 0:20:18but that will soon double,
0:20:18 > 0:20:22meaning all pigs reared in Scotland could be slaughtered in Scotland.
0:20:22 > 0:20:23When we're finished here,
0:20:23 > 0:20:26it'll be one of the most modern plants in Britain,
0:20:26 > 0:20:29with the best facilities for animal welfare.
0:20:31 > 0:20:33Philip Sleigh from Aberdeenshire
0:20:33 > 0:20:35is a member of one of the farmers cooperatives
0:20:35 > 0:20:37that set up the new abattoir.
0:20:37 > 0:20:39- Hi, Philip. Sarah.- Good to meet you.
0:20:39 > 0:20:43- I'm ready to go.- Could you dip your feet, please?- Absolutely.
0:20:43 > 0:20:45I'm looking forward to seeing this new facility.
0:20:45 > 0:20:48He's confident about the future for Scottish Pork.
0:20:48 > 0:20:51So much so that he's invested £300,000
0:20:51 > 0:20:53in this new shed for his pigs.
0:20:55 > 0:20:57SHE CHUCKLES Come on, then.
0:20:57 > 0:21:01- Right, so, what have we got in here? - These pigs were weaned yesterday.
0:21:01 > 0:21:02Just newly in here.
0:21:02 > 0:21:04They're still on dry food at the moment,
0:21:04 > 0:21:08and then, five o'clock tonight, they'll get on to liquid food,
0:21:08 > 0:21:11and they'll grow very well from then on.
0:21:11 > 0:21:13How is this so different
0:21:13 > 0:21:17from, perhaps, a shed that was 30, 40 years old?
0:21:17 > 0:21:20One thing, we have slightly more room in this building,
0:21:20 > 0:21:22so the pigs have enough room to grow.
0:21:22 > 0:21:25The slats are the newest slats we could get - nice plastic slats,
0:21:25 > 0:21:28they're comfortable, they're good for their feet, they're comfy to lie on.
0:21:28 > 0:21:30The ventilation is better - we've got good ventilation,
0:21:30 > 0:21:32there's always plenty of fresh air in here.
0:21:32 > 0:21:35And was the new expansion at the abattoir -
0:21:35 > 0:21:39was that a good motivation for you to do something like this?
0:21:39 > 0:21:42Having the conviction that the plant is going to be expanded
0:21:42 > 0:21:45and made for the future, that gave us a lot of belief that, yep,
0:21:45 > 0:21:47now's the time to go.
0:21:47 > 0:21:50Let's be right up there, and professional about our job.
0:21:53 > 0:21:56These days, we're more used to hearing negative stories
0:21:56 > 0:21:59about the farming industry, but what's so encouraging
0:21:59 > 0:22:02about this story is that pig farmers are optimistic about their future,
0:22:02 > 0:22:07and it's a future that they've created by buying their own abattoir.
0:22:07 > 0:22:11So, next time you're out shopping, look out for Scottish pork.
0:22:15 > 0:22:18Here on Landward we all like a dram -
0:22:18 > 0:22:19and we're not the only ones.
0:22:19 > 0:22:22It's a drink enjoyed the world over -
0:22:22 > 0:22:24and whisky production is booming,
0:22:24 > 0:22:28with over 30 new distilleries planned across Scotland.
0:22:28 > 0:22:32Euan was the man lucky enough to get the job of finding out
0:22:32 > 0:22:36how the increase in demand is affecting all parts of the industry.
0:22:39 > 0:22:40I'm in the Spey valley,
0:22:40 > 0:22:44home to some of the most famous whiskies of them all.
0:22:45 > 0:22:47But I'm not on my way to a distillery -
0:22:47 > 0:22:51I'm on the track of one of the trade secrets behind any good dram -
0:22:51 > 0:22:54the copper still that it's made in.
0:22:54 > 0:22:57And new distilleries are springing up all over the globe,
0:22:57 > 0:23:00and that boom in business is leading to an increased demand
0:23:00 > 0:23:03in the skills of the people of this area.
0:23:03 > 0:23:05And I'm here to find out how they're coping.
0:23:08 > 0:23:12This is Rothes, home to Forsyths.
0:23:12 > 0:23:16The family have been Coppersmiths here since the 1890s,
0:23:16 > 0:23:20producing the stills in which the whisky spirit is distilled.
0:23:20 > 0:23:24In a small town like Rothes, they're one of the main employers.
0:23:27 > 0:23:30- Richard. How are you?- How are you?
0:23:30 > 0:23:31It's fantastic.
0:23:31 > 0:23:33Richard Forsyth is the fourth generation
0:23:33 > 0:23:35of his family to work here.
0:23:35 > 0:23:37Although he's the boss,
0:23:37 > 0:23:40he still likes to get hands-on in the hammer shed.
0:23:40 > 0:23:42So, why copper, then? Why not stainless steel?
0:23:42 > 0:23:45Why not brass? Why not cast iron?
0:23:45 > 0:23:47Er, I think it was firstly used
0:23:47 > 0:23:53because it is a soft, pliable metal, it shapes easily.
0:23:53 > 0:23:54They have since found
0:23:54 > 0:23:57that copper is actually a very integral part
0:23:57 > 0:23:59of the whisky-making process.
0:23:59 > 0:24:03It's like a catalyst, and actually helps to clear the spirit.
0:24:03 > 0:24:05So, what's the key processes in this?
0:24:05 > 0:24:07I mean, you're starting with a bare sheet of metal,
0:24:07 > 0:24:09and creating art.
0:24:09 > 0:24:12Yeah, it is. It's very much a craft.
0:24:12 > 0:24:15We cut, roll, weld, shape.
0:24:15 > 0:24:19I used to get great satisfaction from making these swan necks,
0:24:19 > 0:24:23and to see the finished product does give you a sense of achievement.
0:24:23 > 0:24:25So, you've got different ones here.
0:24:25 > 0:24:30I mean, you've got this one, which is kind of quite bulbous,
0:24:30 > 0:24:33- and then you've got dumpy ones and narrow ones...- Yeah.
0:24:33 > 0:24:36Can you change the shape of the spirit with this?
0:24:36 > 0:24:37To a certain degree -
0:24:37 > 0:24:43the size and shape of the pot still does affect the spirit.
0:24:43 > 0:24:46Something like that, which is quite a dumpy one,
0:24:46 > 0:24:48what sort of flavour would you expect to come from that?
0:24:48 > 0:24:53We would expect a smaller, shorter, dumpier head
0:24:53 > 0:24:55to make a heavier spirit.
0:24:55 > 0:24:59Bigger necks, taller necks, tend to produce a lighter spirit.
0:24:59 > 0:25:03So, it's not just mythology, then - there is a bit of magic in this.
0:25:03 > 0:25:06- There is a bit of skill. - There's a lot of mythology.
0:25:06 > 0:25:07It's not an exact science.
0:25:07 > 0:25:12There's so many different things affect the flavours of a whisky,
0:25:12 > 0:25:17and the shape and size of a copper pot still is only one small part.
0:25:17 > 0:25:22That may be so, but it's a crucial part.
0:25:22 > 0:25:25Forsyth's currently have orders for almost a hundred pot stills
0:25:25 > 0:25:27on their books - that will keep them busy
0:25:27 > 0:25:29for the next two and a half years.
0:25:29 > 0:25:32Their stills will find their way into distilleries
0:25:32 > 0:25:35as far from Rothes as Russia and Taiwan.
0:25:35 > 0:25:37And it's not just for whisky -
0:25:37 > 0:25:41they can be used in the production of rum, tequila and bourbon as well.
0:25:42 > 0:25:46Despite the obvious skill required in creating these things,
0:25:46 > 0:25:48I'm desperate to give it a bash -
0:25:48 > 0:25:50literally.
0:25:53 > 0:25:55It takes five years to become a qualified coppersmith,
0:25:55 > 0:25:57and the skills that are going on here today,
0:25:57 > 0:25:59Richard's grandfather would have recognised.
0:25:59 > 0:26:02- And I'm with Robbie Taylor, the work supervisor here.- Yes.
0:26:02 > 0:26:04What are we doing? I've got my wee hammer...
0:26:05 > 0:26:08You're actually smoothing a weld on a swan neck, here.
0:26:08 > 0:26:10And I'm making quite a good job of it.
0:26:10 > 0:26:12When we weld copper, we need to smooth a weld.
0:26:12 > 0:26:14Right, so how hard should I be hitting this?
0:26:14 > 0:26:17- Er... Do you want me to have a go? - Yeah, let's have a wee shot.
0:26:19 > 0:26:22Right, OK. So, slightly more aggressive.
0:26:22 > 0:26:23Slightly more than you were.
0:26:23 > 0:26:25So, how long is it going to take you to make all this?
0:26:25 > 0:26:28About six to eight weeks, depending on the size of the still.
0:26:28 > 0:26:31So, are you coping with the pressure, with the demand?
0:26:31 > 0:26:33Well, we're getting there.
0:26:33 > 0:26:35We've got a lot to do before the end of the year.
0:26:36 > 0:26:38Do you get that sense of pride at the end of the day?
0:26:38 > 0:26:40That's almost a daft question,
0:26:40 > 0:26:43because, you know, I've been saying it all day - these are works of art.
0:26:43 > 0:26:45Oh, yes, definitely - you've got to have a pride in your work,
0:26:45 > 0:26:48and you see some of the stuff that's getting made in here,
0:26:48 > 0:26:49it is, it's high quality.
0:26:49 > 0:26:52Aye. I'm certainly getting a lot of satisfaction out of this.
0:26:52 > 0:26:55I mean, I've got a wee bit of work to go on this one, but look at that one.
0:26:55 > 0:26:56I did that earlier on today.
0:26:58 > 0:26:59It's thirsty work -
0:26:59 > 0:27:03but I need something more than just water
0:27:03 > 0:27:06and at the distillery just across the road from the workshop,
0:27:06 > 0:27:11I can sample a dram from one of Forsyths own stills.
0:27:12 > 0:27:15I've had a truly amazing day.
0:27:15 > 0:27:16Just to see the skills
0:27:16 > 0:27:20and the traditions that have been passed on for generations,
0:27:20 > 0:27:21but at the end of the day,
0:27:21 > 0:27:26the only real way to check how good a still is to sample the product.
0:27:26 > 0:27:29I've got some water from the back burn,
0:27:29 > 0:27:33I've got some whisky that was made in one of those Forsyths stills...
0:27:33 > 0:27:35add the water...
0:27:35 > 0:27:37and you see how good their stills are.
0:27:40 > 0:27:41These are very good stills.
0:27:41 > 0:27:42Trust me. Slainte.
0:27:44 > 0:27:46The lucky devil.
0:27:46 > 0:27:49Thanks so much for your company. Bye for now.