0:00:01 > 0:00:04Hello, and a very warm welcome to Landward.
0:00:04 > 0:00:07This week, I'm on the road in this little beauty.
0:00:25 > 0:00:26CAR REVS
0:00:26 > 0:00:30In a moment, I'll be setting off along a brand-new touring route
0:00:30 > 0:00:32that takes in some of Scotland's most stunning scenery,
0:00:32 > 0:00:35and here's what else is coming up on the programme.
0:00:38 > 0:00:40We meet the woman who's challenged herself
0:00:40 > 0:00:44to spend a year only eating meat she's hunted down herself.
0:00:44 > 0:00:48I haven't eaten meat for a few weeks,
0:00:48 > 0:00:51so I want to get something for the table.
0:00:51 > 0:00:55Euan investigates the future for Scottish dairy production.
0:00:55 > 0:00:56This is making butter.
0:00:56 > 0:00:59This is the way that grandmother used to make it on a smaller scale.
0:00:59 > 0:01:00Technology I can understand.
0:01:01 > 0:01:03And Sarah pays homage to the castle
0:01:03 > 0:01:06where Monty Python searched for the Holy Grail.
0:01:19 > 0:01:21I'm on the road with a spirit of adventure.
0:01:24 > 0:01:27I'm driving along this country's answer to Route 66,
0:01:27 > 0:01:31a new route that's been launched to promote the north of Scotland.
0:01:35 > 0:01:39The North Coast 500-mile route starts in Inverness
0:01:39 > 0:01:42in a round trip across to the west coast,
0:01:42 > 0:01:44then upwards through the north-west Highlands,
0:01:44 > 0:01:47then down the east coast from John O'Groats.
0:01:47 > 0:01:49I'm going to explore some of the highlights.
0:01:53 > 0:01:55It's not so much a new road
0:01:55 > 0:01:57but a new way of exploring existing roads,
0:01:57 > 0:02:01devised by North Highlands Initiative to boost visitor numbers,
0:02:01 > 0:02:04and I'm keen to find out what difference it'll make
0:02:04 > 0:02:06to the people and places along the route.
0:02:07 > 0:02:09I also get to play in this beautiful car,
0:02:09 > 0:02:11in stunning scenery.
0:02:12 > 0:02:14Fine job today, I reckon, very fine job.
0:02:14 > 0:02:16Look at that!
0:02:23 > 0:02:25Now, you won't find many motels,
0:02:25 > 0:02:28or old-fashioned diners along the way,
0:02:28 > 0:02:31but there are plenty of businesses hoping to benefit
0:02:31 > 0:02:32from the North Coast 500.
0:02:38 > 0:02:39Viv, what do you have today?
0:02:39 > 0:02:41Well, I've got these langoustines.
0:02:41 > 0:02:44'Vivienne Rollo runs this roadside seafood cafe
0:02:44 > 0:02:46'in a remote part of Wester Ross.'
0:02:48 > 0:02:51How much passing trade do you actually get from the road itself?
0:02:51 > 0:02:53Quite a lot, actually, and a lot of people come back,
0:02:53 > 0:02:55which is nice, actually,
0:02:55 > 0:02:59but even today we had Dutch, Germans, French, Italians.
0:02:59 > 0:03:01- It does seem pretty remote here, doesn't it?- That's what people say.
0:03:01 > 0:03:03They say, "This is really remote,"
0:03:03 > 0:03:05and I said, "Well, that is the main west coast road."
0:03:05 > 0:03:08How much benefit do you hope to get from the promotion of this route?
0:03:08 > 0:03:11Quite a lot of people like to do circular routes, like,
0:03:11 > 0:03:13they know they're not just going somewhere
0:03:13 > 0:03:15and having to come back,
0:03:15 > 0:03:18so a lot of people like to feel like they're continuing on the journey,
0:03:18 > 0:03:21but it would be quite good if they had a theme tune, like...
0:03:21 > 0:03:24Drive 500 Miles by The Proclaimers,
0:03:24 > 0:03:25or something like that!
0:03:25 > 0:03:27Unfortunately, I don't have time to sit and eat.
0:03:27 > 0:03:30- I've got some driving to do.- OK. Well, on you go. Thanks very much.
0:03:30 > 0:03:31- Thank you. Bye. - Thanks for calling in.
0:03:31 > 0:03:35MUSIC: I'm Gonna Be (500 Miles) by The Proclaimers
0:03:44 > 0:03:48Just along the road, and my journey takes a dramatic turn
0:03:48 > 0:03:51as I make my way up one of the highest roads in the country,
0:03:51 > 0:03:53the famous Bealach na Ba,
0:03:53 > 0:03:56also known as the road to Applecross.
0:04:05 > 0:04:10Here, the North Coast 500 rises from sea level to 2,000 feet,
0:04:10 > 0:04:13up this twisting and turning single track
0:04:13 > 0:04:16with really amazing hairpins at the top.
0:04:16 > 0:04:21It's already very popular with riders, bikers, drivers.
0:04:21 > 0:04:23In fact, I've cycled this a couple of times
0:04:23 > 0:04:26and I can tell you, it's much easier driving.
0:04:26 > 0:04:28It's also nice to admire the view. CAR SLOWS
0:04:29 > 0:04:31First gear, I think.
0:04:31 > 0:04:35It's nice to admire the view without lots of puffing and panting.
0:04:41 > 0:04:42What a drive!
0:04:42 > 0:04:44And what a view!
0:04:46 > 0:04:48But it doesn't end here.
0:04:53 > 0:04:54Over the hill,
0:04:54 > 0:04:56the delights of Applecross beckon.
0:04:58 > 0:05:02This area has long been popular with car rallies and bike tours,
0:05:02 > 0:05:05a tidy source of income for the Applecross Inn.
0:05:07 > 0:05:08I'm meeting owner Judith Fish
0:05:08 > 0:05:11to find out her hopes for the North 500 route.
0:05:11 > 0:05:14- Hi, there.- Hi, there. How are you doing?- Very well. How are you?
0:05:14 > 0:05:16- Yes, I'm very well, thank you. - Now, this place is incredible
0:05:16 > 0:05:20cos it always seems to be busy, but do you think the North Coast 500
0:05:20 > 0:05:22- will be something that benefits your business?- I think it will.
0:05:22 > 0:05:25I think we're always looking for new business.
0:05:25 > 0:05:27We've always got to be looking ahead.
0:05:27 > 0:05:29We already have an awful lot of modes of transport
0:05:29 > 0:05:31coming to Applecross Inn.
0:05:31 > 0:05:33What we'd love to encourage, though,
0:05:33 > 0:05:35is we've an awful lot to offer in Applecross,
0:05:35 > 0:05:37is for people to stay longer.
0:05:37 > 0:05:39So, I think the North Coast 500,
0:05:39 > 0:05:42I'm hoping that they'll take the time
0:05:42 > 0:05:44and explore the places on the route.
0:05:44 > 0:05:46So, you're hoping the kickback is not just for your business,
0:05:46 > 0:05:48it's for the whole community?
0:05:48 > 0:05:51What we'd like to see is people not rushing around the North 500,
0:05:51 > 0:05:53but to actually come and spend a couple of days here.
0:05:56 > 0:05:59OK, got a full tank of gas, as they might say in Route 66 land,
0:05:59 > 0:06:02but in North Coast 500 land...
0:06:03 > 0:06:05..got a lot of rain, so this has got to go on.
0:06:06 > 0:06:08This may take me some time.
0:06:11 > 0:06:15The Highlands attract over two million visitors a year,
0:06:15 > 0:06:17so it's hoped the North Coast 500
0:06:17 > 0:06:21will catch the imagination of those seeking an authentic experience.
0:06:25 > 0:06:27Travellers come from all over the world to America
0:06:27 > 0:06:31to do the iconic Route 66, but with scenery like this,
0:06:31 > 0:06:33there's no reason why our own Scottish version
0:06:33 > 0:06:36can't ignite that spirit of adventure
0:06:36 > 0:06:37and become just as popular,
0:06:37 > 0:06:40although next time I'm going to bring a bigger car!
0:06:44 > 0:06:47While I continue my journey, Euan's been on the road, too,
0:06:47 > 0:06:50visiting the farmers who produce the milk
0:06:50 > 0:06:51that most of us take for granted.
0:06:52 > 0:06:55It's an industry rarely out of the headlines,
0:06:55 > 0:06:59as farmers fight low milk prices and cheap imports,
0:06:59 > 0:07:02but the Scottish government has a plan they think will help.
0:07:05 > 0:07:08The dairy industry has a vital role in rural Scotland.
0:07:10 > 0:07:12In some areas, particularly in the south-west,
0:07:12 > 0:07:14it's a mainstay,
0:07:14 > 0:07:16an industry that offers young people employment
0:07:16 > 0:07:19and a chance to stay and work in the country.
0:07:19 > 0:07:21So, how old are these ones?
0:07:21 > 0:07:23These ones'll be around four months, I think.
0:07:23 > 0:07:24They're lovely, aren't they?
0:07:25 > 0:07:27- Sometimes! - Really? A bit stroppy, are they?
0:07:27 > 0:07:30'Caitlin Bowen works on a farm near Stranraer.
0:07:30 > 0:07:32'She wants a future in the dairy industry.'
0:07:33 > 0:07:36So, why did you want to get involved with cattle?
0:07:36 > 0:07:37Well, my dad brought me,
0:07:37 > 0:07:39and one day, I was still up at three in the morning
0:07:39 > 0:07:42and he asked me to come in with him, and...
0:07:42 > 0:07:44- just didn't leave.- Really?
0:07:44 > 0:07:45I just really like cows!
0:07:45 > 0:07:47So, what's the long-term plans, then?
0:07:47 > 0:07:50Hoping to get into management, herd management...
0:07:51 > 0:07:54..and have a little farm of my own, maybe a wee dairy.
0:07:54 > 0:07:56Is that not a big leap of faith, though,
0:07:56 > 0:07:58because there's a lot of gloom and doom around at the moment
0:07:58 > 0:08:00about the dairy industry?
0:08:00 > 0:08:02That's, you know, you're committing yourself to a career.
0:08:02 > 0:08:05Just hoping that the prices, and...
0:08:05 > 0:08:07all the stuff that's went wrong recently gets better,
0:08:07 > 0:08:10so there is a future for... people like me, and the cows.
0:08:11 > 0:08:14Caitlin's ambitions for the future are shared by many,
0:08:14 > 0:08:16but how can they be met?
0:08:17 > 0:08:19Well, it's hoped this might be the answer.
0:08:19 > 0:08:23A 25-point action plan issued by the Scottish government,
0:08:23 > 0:08:25and one of the key objectives
0:08:25 > 0:08:29is to get more Scottish dairy produce on the supermarket shelves.
0:08:30 > 0:08:33Traditionally, Scotland has been known for
0:08:33 > 0:08:34its liquid milk production.
0:08:34 > 0:08:37We do make great butter, cheese, and other dairy produce,
0:08:37 > 0:08:39but not on a large scale.
0:08:40 > 0:08:43To satisfy demand, we have to import vast quantities.
0:08:44 > 0:08:50In the UK, £1.5 billion is spent buying dairy produce each year.
0:08:51 > 0:08:55If we could replace even some of those imports with home produce,
0:08:55 > 0:08:58it would help secure a better future for the industry.
0:09:02 > 0:09:03Hiya.
0:09:03 > 0:09:05'Caitlin's boss, dairy farmer Gary Mitchell,
0:09:05 > 0:09:08'is shocked by the amount we import.'
0:09:09 > 0:09:13Well, it probably surprised me more than anybody, actually.
0:09:13 > 0:09:15Last year, when I looked into the figures
0:09:15 > 0:09:17for the amount of cheese that we import,
0:09:17 > 0:09:22I was astounded that over 400,000 tonnes of it was imported.
0:09:22 > 0:09:24'That's more than half of what we consume.'
0:09:25 > 0:09:30How easy is it to actually go and buy Scottish produce,
0:09:30 > 0:09:33Scottish cheese, made with Scottish milk?
0:09:33 > 0:09:35Well, I actually do all my own shopping
0:09:35 > 0:09:38and it astounds me every time I go to the cheese shelf,
0:09:38 > 0:09:39how many things I need to look at,
0:09:39 > 0:09:42how many labels I need to try and read
0:09:42 > 0:09:44to try to see where the country of origin is,
0:09:44 > 0:09:47and at the moment, I think there's a lot of smoke and mirrors
0:09:47 > 0:09:50exactly where it's actually produced, where it is packed,
0:09:50 > 0:09:52you know, so these are the things,
0:09:52 > 0:09:54how do we educate the consumer if even I'm confused?
0:09:56 > 0:10:00Inspired by Gary, I've done my own rummaging on supermarket shelves.
0:10:01 > 0:10:03I can understand importing speciality cheeses
0:10:03 > 0:10:07like this parmesan from Italy, but have a look at this.
0:10:07 > 0:10:09Cheddar, something we do produce in Scotland,
0:10:09 > 0:10:11but if you look at the back of the packet,
0:10:11 > 0:10:13it says it was processed in the UK...
0:10:13 > 0:10:16or possibly Ireland, or New Zealand or Australia,
0:10:16 > 0:10:18using milk from any of those countries.
0:10:18 > 0:10:21All we can say about this is it was put in a packet here.
0:10:24 > 0:10:27The most recent figures show that in January and February this year,
0:10:27 > 0:10:30we imported 12,000 tonnes of cheddar cheese.
0:10:31 > 0:10:3410,000 tonnes came from the Republic of Ireland,
0:10:34 > 0:10:37half of the rest from New Zealand and Australia.
0:10:38 > 0:10:41And that's money that could be going back into the rural economy
0:10:41 > 0:10:44to help youngsters like Caitlin stay in the industry that they love.
0:10:46 > 0:10:47Later in the programme,
0:10:47 > 0:10:51Euan will be visiting two successful dairy businesses from Scotland
0:10:51 > 0:10:52of very different scales,
0:10:52 > 0:10:55who are doing their best to make Scottish produce
0:10:55 > 0:10:58the first choice for consumers.
0:11:01 > 0:11:04Well, I'm gently meandering along the North Coast 500,
0:11:04 > 0:11:06very happy indeed, but here on Landward,
0:11:06 > 0:11:10one of our goals is to show people where their food comes from,
0:11:10 > 0:11:13and Sarah has been to meet one woman who's taken that mission
0:11:13 > 0:11:15onto a whole different level.
0:11:17 > 0:11:19This is Louise Gray.
0:11:19 > 0:11:22She's set herself an unusual challenge,
0:11:22 > 0:11:23and it's not for the faint-hearted.
0:11:25 > 0:11:27She wants to take real responsibility
0:11:27 > 0:11:29for the food she eats, and for the next year,
0:11:29 > 0:11:32she's only eating meat she's killed herself.
0:11:33 > 0:11:37Today, she plans to stalk and shoot a roe deer buck.
0:11:37 > 0:11:38She's never done it before,
0:11:38 > 0:11:41so her guide Kevin Ramshaw is checking she has the skills
0:11:41 > 0:11:43to bring the animal down cleanly.
0:11:44 > 0:11:46How was that? How do you feel with that?
0:11:46 > 0:11:50- That's the best one I've done, yeah. - That's absolutely stunning.
0:11:50 > 0:11:52- Hi, Louise. Hi, Kevin.- Hi.- Hi.
0:11:52 > 0:11:53- Have you had a practice?- Yep.
0:11:53 > 0:11:56- Are you happy?- I am. That's a good...
0:11:56 > 0:11:59I've been told that it has to be a close group.
0:11:59 > 0:12:01- Tutor happy?- Yep, very happy.
0:12:01 > 0:12:04Yeah. They look pretty good to me. Are you ready to go out, then?
0:12:04 > 0:12:06- Yeah, I think so.- Shall we go? - OK.- Let's have a go.
0:12:09 > 0:12:12So far, Louise has shot a rabbit and a feral sheep,
0:12:12 > 0:12:14so how did all this come about?
0:12:15 > 0:12:17Well, it happened by accident, really.
0:12:18 > 0:12:20I'm an environmental journalist,
0:12:20 > 0:12:25so I'm very aware of climate change and the threat of global warming,
0:12:25 > 0:12:29And I know one of the easiest things I could do is become a vegetarian,
0:12:29 > 0:12:31but every time I say, "Right, I'm vegetarian,"
0:12:31 > 0:12:33a friend or a member of my family
0:12:33 > 0:12:37would come back with a beautiful piece of game,
0:12:37 > 0:12:38maybe a rabbit,
0:12:38 > 0:12:40something that's a pest and needs to be controlled anyway.
0:12:40 > 0:12:42- You grew up on a farm.- I did, yeah.
0:12:42 > 0:12:47So I never managed to...make the decision to become vegetarian,
0:12:47 > 0:12:49so at one point, I said,
0:12:49 > 0:12:54"Well, OK, I'll only eat animals I've killed myself,"
0:12:54 > 0:12:57and I just got this amazing reaction from people
0:12:57 > 0:12:58and it just snowballed.
0:12:58 > 0:13:01People feel disconnected from meat,
0:13:01 > 0:13:05and the idea that someone might help them to understand where it's from,
0:13:05 > 0:13:08might vicariously, on their behalf, go and find out where it's from,
0:13:08 > 0:13:09seemed to really interest them.
0:13:10 > 0:13:12So, that's the motivation.
0:13:12 > 0:13:13Now for the reality.
0:13:15 > 0:13:17Only roe bucks may be shot at this time of year,
0:13:17 > 0:13:18the does aren't in season.
0:13:20 > 0:13:21In this farmland near Arbroath,
0:13:21 > 0:13:25deer are shot already to protect crops and forestry...
0:13:25 > 0:13:28and they're not the only animal round here.
0:13:32 > 0:13:33- A bull.- Yeah.
0:13:33 > 0:13:35- Are you scared?- A little.
0:13:35 > 0:13:36(So am I.)
0:13:39 > 0:13:42We decide discretion is the better part of valour
0:13:42 > 0:13:44and skirt around the edge of the field.
0:13:45 > 0:13:48'Now the stalking can begin in earnest.'
0:13:51 > 0:13:53For hours we scour the area.
0:13:57 > 0:14:00Before we know it, dusk begins to fall,
0:14:00 > 0:14:03and although we get some tantalising glimpses of deer,
0:14:03 > 0:14:06a meat-free dinner for Louise looks more and more likely.
0:14:09 > 0:14:15- It's getting to the point that it is maybe too dark.- Yeah, that's it.
0:14:15 > 0:14:17What's going through your head at the moment?
0:14:17 > 0:14:20Well, we've had such a long stalk...
0:14:22 > 0:14:27..and I'm getting a bit cold and tired, but I do want to do it.
0:14:28 > 0:14:31We call it quits for the night and get some rest,
0:14:31 > 0:14:33ready for an early start tomorrow.
0:14:39 > 0:14:41How did you feel going to bed last night?
0:14:41 > 0:14:42A little disappointed.
0:14:44 > 0:14:47- But it's actually quite nice to be out...- Again?
0:14:47 > 0:14:50- ..really early in the morning. - Yeah, despite the time.
0:14:50 > 0:14:53Once you're up, it's quite an amazing time to be out
0:14:53 > 0:14:57and the wildlife feels really... Everything's alive.
0:14:57 > 0:14:58We'd better get going, then. Shall we? OK.
0:15:02 > 0:15:03Once again, Kevin leads the way.
0:15:03 > 0:15:05He knows this area well,
0:15:05 > 0:15:08and has a few more good spots up his sleeve.'
0:15:11 > 0:15:13(Kevin is scoping out round the corner.)
0:15:14 > 0:15:16(It's hard to know what he's doing.)
0:15:16 > 0:15:18(I'm not sure.)
0:15:19 > 0:15:22Kevin's spotted something.
0:15:22 > 0:15:24This could be Louise's chance to get some meat.
0:15:27 > 0:15:30Finally, the rifle comes out of its case.
0:15:32 > 0:15:34It's the perfect target,
0:15:34 > 0:15:37except, unfortunately, it's a doe,
0:15:37 > 0:15:39and she can't be killed at this time of year.
0:15:41 > 0:15:44Louise needs the buck to come back into sight.
0:15:45 > 0:15:47- WHISPERING:- We're watching the doe now at the minute,
0:15:47 > 0:15:49but the buck's stopped barking,
0:15:49 > 0:15:51so it might have decided just to go into the edge of the wood
0:15:51 > 0:15:54and have a little bit of a snooze, so at the moment,
0:15:54 > 0:15:56we're just going to wait and see if he comes back out.
0:15:58 > 0:16:01We wait and wait and wait...
0:16:01 > 0:16:03and then...
0:16:03 > 0:16:06nothing. It looks like the buck is down for the day.
0:16:09 > 0:16:11It's 8:20 in the morning.
0:16:12 > 0:16:15- I think we've just had our last chance, haven't we?- Yes. I think so.
0:16:15 > 0:16:19- No joy.- No.- An evening, a morning...- Yeah.- And no joy.
0:16:19 > 0:16:24- Just goes to show it's not as easy as people think.- No, not at all.
0:16:24 > 0:16:27And I mean, I must admit, even though I was saying, you know,
0:16:27 > 0:16:29there's a part of you that doesn't want to kill one,
0:16:29 > 0:16:31I am disappointed because...
0:16:33 > 0:16:34..you have to focus.
0:16:34 > 0:16:36There's quite a lot of adrenaline,
0:16:36 > 0:16:38so when it comes to...
0:16:39 > 0:16:42..nothing at all, then that is disappointing.
0:16:42 > 0:16:44Do you think you'll go out again and try soon?
0:16:45 > 0:16:47Yes. Yeah, I think I will.
0:16:47 > 0:16:51I haven't eaten meat for a few weeks,
0:16:51 > 0:16:55so...I want to get something for the table.
0:16:55 > 0:17:00And also, when I do get it, it's something that...
0:17:00 > 0:17:04I'm grateful for, and I appreciate, and also, for me,
0:17:04 > 0:17:06it's a way of celebrating the animal
0:17:06 > 0:17:08cos often I'm sharing it with people
0:17:08 > 0:17:11and discussing how it was killed,
0:17:11 > 0:17:15so it becomes....an experience,
0:17:15 > 0:17:18an education for everyone, so I do enjoy the whole process.
0:17:24 > 0:17:27Here on Landward, we travel all over the country,
0:17:27 > 0:17:30and while we're on the road, we like to find out what the locals think
0:17:30 > 0:17:33the best thing about their area is.
0:17:35 > 0:17:37As I make my way round the North Coast 500,
0:17:37 > 0:17:42I've stopped off to ask what is the best thing about Gairloch?
0:17:43 > 0:17:45There are many things in Gairloch you can actually do
0:17:45 > 0:17:48- when you come up and visit. - The Heritage Museum.
0:17:48 > 0:17:49It's so interesting.
0:17:49 > 0:17:51I absolutely love the beaches.
0:17:51 > 0:17:54The scenery, and you also get dolphins out there on the ocean.
0:17:54 > 0:17:55They're mint.
0:17:57 > 0:17:58There's lovely cafes,
0:17:58 > 0:18:00there's a little shop that's been there for many years
0:18:00 > 0:18:02that's very popular with the locals.
0:18:02 > 0:18:04Old Inn's probably quite nice for a pint or two.
0:18:04 > 0:18:06Also the pier, just down that way.
0:18:08 > 0:18:11Gairloch is actually a collection of small communities
0:18:11 > 0:18:12on the shores of Loch Gairloch.
0:18:12 > 0:18:15The most southerly is Charleston, here,
0:18:15 > 0:18:16where the harbour is.
0:18:17 > 0:18:19Best thing about Gairloch? Er...
0:18:19 > 0:18:22There's many hotels and pubs that you can go
0:18:22 > 0:18:23and enjoy a lovely light bite.
0:18:23 > 0:18:27Go along to The Shieling for a good scone.
0:18:27 > 0:18:30You can go to Flowerdale, which is a lovely walk.
0:18:31 > 0:18:32For a good cake, go to the Gale Centre.
0:18:34 > 0:18:35- Do you work for the tourist board?- No!
0:18:35 > 0:18:36SHE LAUGHS
0:18:36 > 0:18:39- The most important thing, come to the Gairloch?- Yeah, to see us.
0:18:40 > 0:18:42Friendly people!
0:18:42 > 0:18:45But my favourite thing is something you can listen to.
0:18:45 > 0:18:47Gairloch is also home to this.
0:18:47 > 0:18:48Two Lochs Radio,
0:18:48 > 0:18:51the smallest commercial radio station in Britain.
0:18:51 > 0:18:54Local news, road reports, police messages,
0:18:54 > 0:18:56what's on, and what's not.
0:18:56 > 0:19:00Where would we be without Two Lochs Radio? Thank you.
0:19:03 > 0:19:04Earlier in the programme,
0:19:04 > 0:19:09Euan discovered how much dairy produce we import into Scotland.
0:19:09 > 0:19:12Now he's on the trail to find out how some Scots producers
0:19:12 > 0:19:13are fighting back.
0:19:15 > 0:19:18The Scottish government has come up with a 25-point plan
0:19:18 > 0:19:21they think will improve the state of the dairy industry.
0:19:22 > 0:19:25One of the changes they'd like to see
0:19:25 > 0:19:27is an increased investment in processing capacity,
0:19:27 > 0:19:31and in simple terms that means they just want more dairy products
0:19:31 > 0:19:32to be made here.
0:19:35 > 0:19:38I'm on my way to visit two different family businesses.
0:19:39 > 0:19:41Both already make dairy produce
0:19:41 > 0:19:43and are keen to grow their businesses
0:19:43 > 0:19:46in line with the Scottish government ambitions.
0:19:48 > 0:19:51First up, the St Andrews Farmhouse Cheese Company,
0:19:51 > 0:19:53based on a farm near Crail.
0:19:53 > 0:19:54MOOING
0:19:54 > 0:19:57Of course, the heart of any dairy operation are the cattle,
0:19:57 > 0:20:01and it's 2:30 and there's something like 200 cows in there,
0:20:01 > 0:20:02- is that right?- That's correct.
0:20:02 > 0:20:04Ready to be milked.
0:20:04 > 0:20:06- Stand by. OK.- OK.
0:20:09 > 0:20:11Robert Stewart's herd provides the milk
0:20:11 > 0:20:13while his wife, Jane, makes the cheese.
0:20:15 > 0:20:19The cheese operation was our attempt to add value to the milk,
0:20:19 > 0:20:21because we thought we were not getting enough for the milk
0:20:21 > 0:20:23we were producing on the farm.
0:20:23 > 0:20:25So, rather than just wait for someone to come along
0:20:25 > 0:20:26and pay us a better price,
0:20:26 > 0:20:29we thought we'd actually try and influence the price ourselves,
0:20:29 > 0:20:31by turning it into a value-added product.
0:20:31 > 0:20:33Was that a scary decision?
0:20:33 > 0:20:34It was, quite scary.
0:20:34 > 0:20:36We knew nothing about making cheese.
0:20:36 > 0:20:38We had to go and learn how to make cheese,
0:20:38 > 0:20:41we had to get the money together to finance the cheese-making operation,
0:20:41 > 0:20:42and then actually do it,
0:20:42 > 0:20:44so there's a huge amount of work involved.
0:20:44 > 0:20:49In the dairy, Jane makes 1.5 tonnes of cheese every month.
0:20:53 > 0:20:55So, this is where the magic happens.
0:20:55 > 0:20:57- This is it, yes. - This is our cheese vat.
0:20:57 > 0:21:00'Selling your own cheese is no quick fix, though.'
0:21:01 > 0:21:07We started this in 2008 and it's a lot of work, a lot of commitment
0:21:07 > 0:21:10and cheese is not the easiest thing in the world to make.
0:21:10 > 0:21:14So, it's been a really steep learning curve for us.
0:21:14 > 0:21:17Making it is one thing, and selling it is another,
0:21:17 > 0:21:18and they are both equally...
0:21:18 > 0:21:20you can have a shed of cheese, but if you've no markets for it
0:21:20 > 0:21:23there's no point, so you've got to be able to increase your reputation
0:21:23 > 0:21:26and at the same time keep the quality of the product top-notch.
0:21:28 > 0:21:31The hard work seems to be paying off for the Stewarts,
0:21:31 > 0:21:32but not all dairy farmers
0:21:32 > 0:21:34will want or be able to produce their own cheese.
0:21:35 > 0:21:38Most need to sell their milk to a processor.
0:21:40 > 0:21:44The company I'm visiting next is also a family-run business
0:21:44 > 0:21:47with ambitious plans to increase processing capacity.
0:21:47 > 0:21:50They're just operating on a slightly different scale.
0:21:52 > 0:21:56Graham's Family Dairy processes the milk from almost 100 different
0:21:56 > 0:21:59farms. They employ over 450 people,
0:21:59 > 0:22:02and have a turnover of £85 million.
0:22:02 > 0:22:06They have plans to build a new £20 million dairy processing plant,
0:22:06 > 0:22:07and training centre.
0:22:09 > 0:22:12Robert Graham, the son of the dairy's original founder,
0:22:12 > 0:22:14is showing me their amazing butter churn.
0:22:15 > 0:22:19This is making butter. We've got in there two tonnes of cream.
0:22:19 > 0:22:21- It's ready to go? - It's ready to go.
0:22:21 > 0:22:23This is the traditional way to make it.
0:22:23 > 0:22:26This is the way the grandmother used to make it on a smaller scale.
0:22:27 > 0:22:29Technology I can understand.
0:22:32 > 0:22:34Robert's keeping it in the family.
0:22:34 > 0:22:37His son, Robert Jr, is the current managing director,
0:22:37 > 0:22:40and he's confident there's huge potential
0:22:40 > 0:22:42to replace imported products.
0:22:43 > 0:22:45We are in I think a crazy situation
0:22:45 > 0:22:50where the number-one spreadable butter brand in Scotland is Danish,
0:22:50 > 0:22:53the number-one cheddar brand in Scotland is Cornish,
0:22:53 > 0:22:58the one and two yoghurt brands in Scotland are French and English.
0:22:58 > 0:23:00These are added-value areas,
0:23:00 > 0:23:03there are areas where it should be Scottish products at the forefront,
0:23:03 > 0:23:07so I think there's a lot to go at to get Scottish products
0:23:07 > 0:23:10on the shelves in Scotland and then, take it beyond,
0:23:10 > 0:23:13whether that's into England or look for global markets.
0:23:14 > 0:23:19And Robert believes the demand for local produce is there.
0:23:19 > 0:23:21See, our growth as it is just now,
0:23:21 > 0:23:25our spreadable butter's growing at 76% a year, phenomenal growth,
0:23:25 > 0:23:26so more customers are picking it up,
0:23:26 > 0:23:28so I think the Scottish consumer
0:23:28 > 0:23:30absolutely wants more Scottish products,
0:23:30 > 0:23:34whether that's spreadable butter, butter, yoghurts or cheeses.
0:23:36 > 0:23:39The success of the companies I've visited today
0:23:39 > 0:23:44shows that the potential to replace imported dairy produce from abroad
0:23:44 > 0:23:46is very real,
0:23:46 > 0:23:50provided you get the products and the marketing just right,
0:23:50 > 0:23:51but it's not easy, it's difficult,
0:23:51 > 0:23:56and requires the likes of you and me to get out there and buy Scottish.
0:23:56 > 0:23:58And I suppose the bottom line is
0:23:58 > 0:24:01if you want a thriving, successful Scottish dairy industry,
0:24:01 > 0:24:04then you've got to put your money where your mouth is.
0:24:06 > 0:24:09Driving the North Coast 500 has been like
0:24:09 > 0:24:12appearing in my own private road movie,
0:24:12 > 0:24:14and Scotland has been providing
0:24:14 > 0:24:16spectacular film locations for years.
0:24:16 > 0:24:20Sarah is visiting one that's been a favourite with film-makers
0:24:20 > 0:24:23and movie tourists for the last four decades.
0:24:26 > 0:24:28Blockbusters like Harry Potter,
0:24:28 > 0:24:32Skyfall, and The Da Vinci Code were all shot in this country,
0:24:32 > 0:24:35but I'm here at Doune Castle to find out about a cult classic
0:24:35 > 0:24:38that was filmed here 40 years ago.
0:24:42 > 0:24:45Yes, it's Monty Python And The Holy Grail,
0:24:45 > 0:24:49filmed here in 1974 for the BBC's Film Night programme.
0:24:50 > 0:24:53I blow my nose on you, so-called King Arthur.
0:24:53 > 0:24:55You and your silly English k-nig-ts!
0:24:57 > 0:25:01In the movie, Doune Castle is Scotland's answer to Camelot.
0:25:04 > 0:25:07The castle attracts nearly 50,000 visitors a year
0:25:07 > 0:25:10and according to Historic Scotland's Nikki Scott,
0:25:10 > 0:25:12even after all this time,
0:25:12 > 0:25:15Monty Python is still one of the main reasons they come.
0:25:16 > 0:25:20About 50% of visitors to Doune Castle are Python pilgrims,
0:25:20 > 0:25:24so visiting just because of Monty Python And The Holy Grail.
0:25:24 > 0:25:27Now, go away or I shall taunt you a second time.
0:25:27 > 0:25:30- So, what brought you here to visit? - Quest of the Holy Grail.
0:25:30 > 0:25:33- Are you a Monty Python fan? - I am a Monty Python fan.
0:25:34 > 0:25:38- K-NIG-TS:- Run away! Run away! Run away!
0:25:39 > 0:25:42I like the "Run away!" "Attack! Attack! Attack!"
0:25:42 > 0:25:44And then you get this little moment
0:25:44 > 0:25:46and this, "Run away! Run away!"
0:25:46 > 0:25:47I love that bit.
0:25:47 > 0:25:52- What brought you here? - Well, Monty Python for Luke.
0:25:52 > 0:25:55- Yes, it's all about Monty Python. - It's all about Monty Python.
0:25:55 > 0:25:56For me, anyway.
0:25:56 > 0:25:59When we were in Scotland, I found out that Doune was the place
0:25:59 > 0:26:02where it was filmed and I was like, "I've got to go,"
0:26:02 > 0:26:06because I've seen that film so many times and, yeah, it's been great.
0:26:07 > 0:26:09Are we there?
0:26:11 > 0:26:14This is where so many of the famous scenes were filmed.
0:26:14 > 0:26:15Absolutely, yeah.
0:26:15 > 0:26:18If you can picture some insults being hurled.
0:26:18 > 0:26:20Now, look here, my good man!
0:26:20 > 0:26:21I don't want to talk to you no more,
0:26:21 > 0:26:24you empty-headed animal food trough wiper.
0:26:24 > 0:26:26I fart in your general direction.
0:26:26 > 0:26:29Your mother was a hamster and your father smelled of elderberries.
0:26:29 > 0:26:32Perfect insults for many situations, I think.
0:26:34 > 0:26:37I seem to have... fallen through time.
0:26:38 > 0:26:42But after 40 years, the Python pilgrims now have competition.
0:26:42 > 0:26:45A new set of set-jetters are moving in,
0:26:45 > 0:26:48since new hit US show Outlander was filmed here.
0:26:49 > 0:26:51Are you fans of the Outlander series?
0:26:51 > 0:26:52Yeah, we were watching it before we came.
0:26:52 > 0:26:55And is it quite nice to connect this building
0:26:55 > 0:26:56with what you see on screen?
0:26:56 > 0:26:58Oh, absolutely, yeah. It's really neat.
0:26:58 > 0:27:01Now I want to go home and watch everything again.
0:27:01 > 0:27:05I want to see the scenes and I want to see if I can find it
0:27:05 > 0:27:06back in the shows.
0:27:07 > 0:27:10The film industry's love affair with Scotland
0:27:10 > 0:27:11shows no sign of letting up.
0:27:11 > 0:27:13Where the movie business goes,
0:27:13 > 0:27:15tourism quickly follows,
0:27:15 > 0:27:18and with locations like this, it's hardly surprising.
0:27:19 > 0:27:21Now, where are my coconuts?
0:27:24 > 0:27:26CLACKING OF COCONUT-BASED HOOVES
0:27:28 > 0:27:30Sarah, horsing about as usual.
0:27:34 > 0:27:36That's 135 miles done,
0:27:36 > 0:27:38just 365 to go.
0:27:38 > 0:27:39I've got some driving to do.
0:27:41 > 0:27:42Cheery-bye!