0:00:02 > 0:00:04Welcome to Landward, the programme that brings the very best
0:00:04 > 0:00:06of Scotland's countryside to your screen.
0:00:26 > 0:00:30This week, I'm hoping to trap the creatures of the night, bats.
0:00:30 > 0:00:33And here's what else is coming up on the programme.
0:00:34 > 0:00:38Sarah meets the farming family opening their doors to the public.
0:00:38 > 0:00:41What sort of questions do people ask when they come along?
0:00:41 > 0:00:45Sometimes, just, like, "Is that a cockerel or is that a chicken?"
0:00:45 > 0:00:47They're not quite sure which is which.
0:00:47 > 0:00:49Nick visits a traditional kipper smokehouse...
0:00:49 > 0:00:54- It's fishy.- ..and then gives the folk of Aberdeen a taste.
0:00:54 > 0:00:56- Mm. Yum!- Yum?- Yeah.
0:01:02 > 0:01:04But before all that, Euan's off to Fintray in Aberdeenshire.
0:01:04 > 0:01:06It's just a wee village,
0:01:06 > 0:01:10but its classic Hill Climb race is a big draw for motorsport fans.
0:01:16 > 0:01:21The Aberdeenshire countryside on a sleepy Sunday morning.
0:01:22 > 0:01:23ENGINES REV
0:01:23 > 0:01:26Did I say sleepy?
0:01:28 > 0:01:30Not this weekend.
0:01:30 > 0:01:35- TANNOY:- Good morning and welcome to the Fintray Hill Climb.
0:01:36 > 0:01:38It's the Fintray Hill Climb,
0:01:38 > 0:01:40a highlight of the motor racing calendar,
0:01:40 > 0:01:44attracting drivers and fans from all over Scotland.
0:01:44 > 0:01:49And it's a celebration. This event is 50 years old.
0:01:49 > 0:01:53Now, it's easy to get blown away by the beautiful cars, the noise,
0:01:53 > 0:01:56the excitement and the smell, but putting on an event like this
0:01:56 > 0:02:01requires serious dedication and hard work.
0:02:01 > 0:02:03Challenge number one.
0:02:03 > 0:02:06'This hill climb is held on a working farm which has been
0:02:06 > 0:02:10'run by Stuart Johnston's family throughout the race's history.'
0:02:10 > 0:02:13- That's a bonny wee calf. How old is that?- Just recently born.
0:02:13 > 0:02:15We're in the throes of calving just now.
0:02:15 > 0:02:19- Just about to start the hill climb? - Yes.- What about the animals?
0:02:19 > 0:02:21Does it have any impact on them at all?
0:02:21 > 0:02:23There's no effect on the stock at all.
0:02:23 > 0:02:26We were lambing using that field, they have to be off,
0:02:26 > 0:02:28but they've been off for three weeks now, anyway.
0:02:28 > 0:02:30The park at the top's left free for car parking.
0:02:30 > 0:02:33They'll just be up the road for a couple of days.
0:02:33 > 0:02:37Challenge number two, clearing the road.
0:02:37 > 0:02:40Volunteers from the Grampian Automobile Club
0:02:40 > 0:02:44cheerfully spend hours clearing muck and manure from the track.
0:02:44 > 0:02:47All 611 metres of it.
0:02:48 > 0:02:50And this is what the track looks like.
0:02:50 > 0:02:52Basically, you've got three bends.
0:02:52 > 0:02:53The first one's called Ruin
0:02:53 > 0:02:56because that's where the ruins of Fintray House used to be.
0:02:56 > 0:02:58The second one's called Combine
0:02:58 > 0:03:01because that's where the combine shed used to be.
0:03:01 > 0:03:02And the third one is Hairpin.
0:03:02 > 0:03:03And it's pretty obvious
0:03:03 > 0:03:05because this is the tightest bend
0:03:05 > 0:03:08in the Scottish Hill Climb Championships.
0:03:08 > 0:03:10Before anybody can race, if they're new to it,
0:03:10 > 0:03:12they have to walk the entire course.
0:03:12 > 0:03:14So I'd better get down there.
0:03:14 > 0:03:16I'm going to do your walkthrough this morning.
0:03:16 > 0:03:19As newcomers, you've obviously not been here before.
0:03:19 > 0:03:22We'll start at the very, very beginning.
0:03:22 > 0:03:24'Challenge number three, the course itself.
0:03:24 > 0:03:28'Club member Trevor Park is showing us around the track.
0:03:28 > 0:03:30'And he's well qualified.
0:03:30 > 0:03:33'He's been racing this hill since he was in short overalls.'
0:03:33 > 0:03:38- You're going to be biased, how good is the Fintray track?- It's fantastic.
0:03:38 > 0:03:40It's just...
0:03:40 > 0:03:43Everybody says, because it's only got three corners,
0:03:43 > 0:03:47it's not exciting, but it is.
0:03:47 > 0:03:50It's a technically very, very difficult hill.
0:03:51 > 0:03:54Those technically-difficult bends have caused many
0:03:54 > 0:03:57a driver to come a cropper over the years.
0:03:57 > 0:03:59And they've attracted the crowds.
0:03:59 > 0:04:01At its peak in the '70s,
0:04:01 > 0:04:05around 5,000 people flocked to the farm to watch the event.
0:04:06 > 0:04:09Today, a whole generation are looking to experience the thrill.
0:04:11 > 0:04:13I'm not going to be actually racing today
0:04:13 > 0:04:17because you have to be properly licensed, but I love hill climbs.
0:04:17 > 0:04:20I used to watch them on the television when I was younger.
0:04:20 > 0:04:22I used the buy the magazines.
0:04:22 > 0:04:26I've restored a couple of cars in the past myself. An MGB and an MGA.
0:04:26 > 0:04:28So the club have agreed to let me
0:04:28 > 0:04:30go round the course with an experienced driver.
0:04:30 > 0:04:32I'm so excited!
0:04:35 > 0:04:39This is my driver, Alan Nicol.
0:04:39 > 0:04:40- Alan.- Hi.
0:04:40 > 0:04:45'And this is my ride. A Caterham Super 7.
0:04:45 > 0:04:48'Safe to say it's pretty special.'
0:04:48 > 0:04:51It's won the Scottish Road Car Championship ten times.
0:04:51 > 0:04:53Six with me and four with my son, Craig.
0:04:53 > 0:04:55- So there's a bit of family rivalry?- There is.
0:04:55 > 0:04:58- So, is he faster than you? - Yes. The rivalry's gone.
0:04:58 > 0:05:00It did pass away quite a few years ago.
0:05:00 > 0:05:03So, what's the attraction of hill climbs for you?
0:05:03 > 0:05:08It's against the clock, it has to be right first time. Accuracy.
0:05:08 > 0:05:10The scare factor.
0:05:10 > 0:05:12There's no run-off areas in the hill climbs.
0:05:12 > 0:05:14It's trees and barriers everywhere you go.
0:05:20 > 0:05:22The engine roars and we head to the start line.
0:05:22 > 0:05:25Even the short journey has my adrenaline pumping.
0:05:40 > 0:05:44Oh! I've never been in anything as fast as this before.
0:05:44 > 0:05:46Goodness me!
0:05:46 > 0:05:49Screaming round the corners.
0:05:49 > 0:05:53Into first gear. He's not slowing down at all.
0:05:53 > 0:05:56He's going for it. I can see the finish line coming up.
0:05:56 > 0:05:58Goodness me, he's going for it.
0:06:00 > 0:06:04'And that's a time of 31.14 seconds.'
0:06:12 > 0:06:15That...is incredible.
0:06:15 > 0:06:19That was 30 seconds of just sheer adrenaline.
0:06:19 > 0:06:21I've never been...
0:06:21 > 0:06:24I was going to say scared, but really exciting at the same time.
0:06:24 > 0:06:27This has been going for 50 years and you can see why.
0:06:27 > 0:06:29Hopefully, it'll be going for another 50 years.
0:06:29 > 0:06:33Alan, that was brilliant. Fantastic!
0:06:33 > 0:06:35I absolutely loved it.
0:06:40 > 0:06:43From the northeast to New Galloway in the southwest
0:06:43 > 0:06:46and the heart of the Galloway Forest District.
0:06:47 > 0:06:50The traditional perception is that forestry plantations like this
0:06:50 > 0:06:53are not good places for wildlife.
0:06:53 > 0:06:55But I'm off to meet a researcher who's trying to find out
0:06:55 > 0:06:59if, for bats, at least, that's really true.
0:07:01 > 0:07:05Here, there are 116,000 hectares of forest,
0:07:05 > 0:07:09producing half a million tonnes of timber every year.
0:07:13 > 0:07:16During the day, the woodlands around here are full of the hustle
0:07:16 > 0:07:19and bustle of people chopping, planting and tending trees.
0:07:19 > 0:07:21But at night, it's an entirely different creature
0:07:21 > 0:07:23which gets to work.
0:07:24 > 0:07:28Scotland is home to nine species of bat, ranging from the smallest,
0:07:28 > 0:07:32the pipistrelle, to the largest, the noctule.
0:07:32 > 0:07:35And in Dumfries and Galloway, you can find them all.
0:07:35 > 0:07:39They're hardy little mammals to be able to survive the short
0:07:39 > 0:07:43and often cold, wet and windy summer nights.
0:07:43 > 0:07:45You've also got to be pretty hardy if you want to spot them.
0:07:45 > 0:07:49- Hi, Lucy, how are you doing? - I'm good. How are you?- Very well.
0:07:49 > 0:07:51This looks a fairly remarkable contraption. What is it?
0:07:51 > 0:07:54This is a hub trap, which is
0:07:54 > 0:07:56one of the methods we have for catching bats.
0:07:58 > 0:08:02'Lucy Kirkpatrick, a PhD student from Stirling University, is here
0:08:02 > 0:08:07'in the Galloway Forest to find out exactly what the bats are up to.
0:08:07 > 0:08:11'And tonight, I'm helping her catch some.
0:08:11 > 0:08:12'Hopefully.'
0:08:12 > 0:08:16- This is pretty much a commercial plantation here.- Yep.
0:08:16 > 0:08:19- Are we expecting to find bats here? - Yeah.
0:08:19 > 0:08:23So this research came about because people generally have
0:08:23 > 0:08:25shown in studies that bats avoid conifer plantations.
0:08:25 > 0:08:28- That's what I thought. - That's the general perception.
0:08:28 > 0:08:30But actually, in some bat boxes they put up in plantations,
0:08:30 > 0:08:33they've found good populations of bats.
0:08:33 > 0:08:35And there's a lot of anecdotal evidence.
0:08:35 > 0:08:38Even in quite sort of dense plantations,
0:08:38 > 0:08:39like the ones I'm working in.
0:08:39 > 0:08:42- So that's where this work has come from.- OK.
0:08:42 > 0:08:46So, why in this particular part of the forest?
0:08:46 > 0:08:48What we're looking for is areas where the bats are going to
0:08:48 > 0:08:51fly into the forest to make it easy to catch them.
0:08:51 > 0:08:54So what we're looking at here is you've got a really nice
0:08:54 > 0:08:56space where the bats will fly in and then come into here
0:08:56 > 0:08:58- and it kind of funnels them in. - Right.
0:08:58 > 0:09:02And hopefully, fly through here and that's how we'll catch them.
0:09:02 > 0:09:04- And you've got tension on this line now, so...- Yeah.
0:09:04 > 0:09:07So you can see here, the bat sees the first one,
0:09:07 > 0:09:10turns and then hits the second one and drops down.
0:09:10 > 0:09:11OK.
0:09:11 > 0:09:14- We collect them in the bag. - Quite midgie tonight.
0:09:14 > 0:09:17- Is that a good thing? - It is for bats, it's not for us.
0:09:17 > 0:09:19But we think the bats are feeding on the midges.
0:09:19 > 0:09:24'As well as these harp traps, Lucy uses nets to capture the bats.
0:09:24 > 0:09:26'And while she finishes setting them up,
0:09:26 > 0:09:30'I catch up with Dr Sallie Bailey from the Forestry Commission.'
0:09:30 > 0:09:33The reason why we've asked Lucy to do the research is we're very
0:09:33 > 0:09:36interested to find out how bats are using the habitat.
0:09:36 > 0:09:39'The Commission are helping fund Lucy's work
0:09:39 > 0:09:43'and will use the results when planning their forest operations.'
0:09:43 > 0:09:45We can then use that information to inform
0:09:45 > 0:09:48the guidance for the forest sector
0:09:48 > 0:09:52to ensure that operations are working in harmony with bats
0:09:52 > 0:09:54and not disturbing them
0:09:54 > 0:09:58and disrupting their commutes and breeding.
0:09:58 > 0:10:01Because, obviously, they're a European protected species.
0:10:01 > 0:10:04One thing I reckon, it's just got windy
0:10:04 > 0:10:08and, when I think it's windy, no midges, no bats.
0:10:08 > 0:10:11- That's slightly worrying. - Well, let's hope.- Hope it changes!
0:10:14 > 0:10:16The traps are in place.
0:10:16 > 0:10:19All we can do now is retreat to a safe distance
0:10:19 > 0:10:21so our presence doesn't scare the bats
0:10:21 > 0:10:23and wait for darkness to fall.
0:10:26 > 0:10:29Well, it's after 11.30pm, it's well and truly dark,
0:10:29 > 0:10:32so we've switched to infrared camera.
0:10:32 > 0:10:33Haven't caught any bats just yet,
0:10:33 > 0:10:36but we know there are some in the area. We're using...
0:10:36 > 0:10:39- CLICKING - Can you hear that? Bat detector.
0:10:41 > 0:10:43That tells us they're in the area.
0:10:43 > 0:10:46Now they just have to fly into the nets, or the harp trap,
0:10:46 > 0:10:49then we'll see them.
0:10:50 > 0:10:53'Yes, that was one behind me.
0:10:53 > 0:10:55'I can't see them, but our camera picks them out
0:10:55 > 0:10:58'quite easily as they fly over the water, feeding.
0:10:58 > 0:11:01'And Lucy can pick out the different species of bat from the noises
0:11:01 > 0:11:03'coming from the detector.
0:11:04 > 0:11:07'But will we have any luck in the nets?'
0:11:08 > 0:11:10- This is the net here. - Yeah, net just here.
0:11:12 > 0:11:13- Nothing.- Nothing.
0:11:13 > 0:11:17But you can see the way this is being blown open by the wind now
0:11:17 > 0:11:22- it's picked up. So the bats will detect this very easily.- OK.
0:11:22 > 0:11:24And now it's drizzling, so, um...
0:11:24 > 0:11:29I don't think we're going to have much luck tonight, to be honest.
0:11:29 > 0:11:32It's 12.40am, it's cold, it's now starting to rain
0:11:32 > 0:11:35and I've just been bitten behind the ear by a midgie.
0:11:35 > 0:11:36How did that happen?
0:11:37 > 0:11:40'Midgie bites, then, but no bats tonight.
0:11:40 > 0:11:43'The wind, rain and cold have beaten Lucy's traps,
0:11:43 > 0:11:47'but at least we can get back indoors now... Can't we?'
0:11:48 > 0:11:50- Cold! - THEY CHUCKLE
0:11:50 > 0:11:52At what point in the evening do you say,
0:11:52 > 0:11:55"Right, they're coming down, we're getting out of here"?
0:11:55 > 0:11:58- We stay out for four hours after sunset, regardless.- Right.
0:11:58 > 0:12:01So even on the nights like this, when you think,
0:12:01 > 0:12:03"The bats aren't here,
0:12:03 > 0:12:06"the weather's not like I thought, I could go home," you don't.
0:12:06 > 0:12:11You just drink a lot of coffee, eat a lot of biscuits. Flies past!
0:12:12 > 0:12:14- Unlike the bats. - THEY CHUCKLE
0:12:17 > 0:12:19Better luck next time.
0:12:19 > 0:12:22Let's hope Nick has more success tracking down some kippers.
0:12:24 > 0:12:26It's the beginning of the Scottish herring season.
0:12:26 > 0:12:29So we sent him to Portsoy on the northeast coast to learn
0:12:29 > 0:12:31the traditional craft of smoking.
0:12:35 > 0:12:37NEWSREEL: 'Under the swell of the northern seas,
0:12:37 > 0:12:41'there's a continual coming and going of uncountable millions of herring.
0:12:41 > 0:12:43'The shoals are rich.'
0:12:43 > 0:12:47In the 19th and early 20th century,
0:12:47 > 0:12:50the fishing villages on the northeast coast, like this one
0:12:50 > 0:12:54here at Portsoy, were once home to a thriving herring industry.
0:12:56 > 0:13:01The industry reached its zenith in 1907, when 2.5 million barrels of
0:13:01 > 0:13:04herring were exported from Scotland to the Continent in one year.
0:13:06 > 0:13:09Five years later, there were still 10,000 boats
0:13:09 > 0:13:13employed in the Scottish herring industry, but it was not to last.
0:13:15 > 0:13:19Overfishing brought stocks to the brink of destruction.
0:13:19 > 0:13:22By the 1970s, the herring industry had collapsed.
0:13:22 > 0:13:26There are now strict quotas in place to control how many
0:13:26 > 0:13:30fish can be taken during the relatively short herring season.
0:13:30 > 0:13:33And this means that stocks have been allowed to recover
0:13:33 > 0:13:36to create what is now a sustainable fishery.
0:13:38 > 0:13:41These days, the Scottish herring fleet set out on 1st June
0:13:41 > 0:13:44to intercept the massive shoals of herring
0:13:44 > 0:13:47and catch their annual quota.
0:13:47 > 0:13:48Usually in around six weeks.
0:13:55 > 0:13:59The majority of the catch will be landed in Peterhead and Fraserburgh
0:13:59 > 0:14:01before heading for the Continent.
0:14:03 > 0:14:07But some of the catch ends up here, at Sutherlands of Portsoy,
0:14:07 > 0:14:10to be made into one of my culinary favourites, the kipper.
0:14:13 > 0:14:17- Morris.- Hi, Nick. How are you doing? - Very good.- Pleased to meet you.
0:14:17 > 0:14:21- We find ourselves next to kippers in the making.- Yes.
0:14:21 > 0:14:25'Morris Sutherland's family have been in the business for five generations.'
0:14:25 > 0:14:28So, Morris, where are these kippers going to end up?
0:14:28 > 0:14:30Well, basically, all over the world.
0:14:30 > 0:14:36We do have a big market over in Singapore, Japan, um...UAE.
0:14:36 > 0:14:40Some of these are going down to England as well.
0:14:40 > 0:14:43Italy, Germany, just all over the world.
0:14:43 > 0:14:48- And closer to home, do people still have a kipper for breakfast?- Yes.
0:14:48 > 0:14:50Mainly hotels that we supply,
0:14:50 > 0:14:53the kipper's a big seller for the hotels.
0:14:53 > 0:14:55And what about the bones? What about them?
0:14:55 > 0:14:58That sets a bit of a contentious issue.
0:14:58 > 0:15:03Basically, what I say to that is, just give them a good grilling.
0:15:03 > 0:15:04THEY LAUGH
0:15:04 > 0:15:07And is the kippering...? I can see the guys doing it here.
0:15:07 > 0:15:10It's all done by hand. Is it a simple enough process or...?
0:15:10 > 0:15:14- It's very simple to do. Just a bit of practice.- Even I could do it?
0:15:14 > 0:15:15Absolutely.
0:15:15 > 0:15:19- Shall we put that to the test? - Definitely.
0:15:20 > 0:15:22Basically, take the knife, in through the fin.
0:15:22 > 0:15:24Until you feel the backbone?
0:15:24 > 0:15:27So you can feel the backbone, that's correct. And then straight down.
0:15:27 > 0:15:32- Turn it around.- Back in and up. And then guillotine all the way up here.
0:15:32 > 0:15:37- OK.- And then it's quite tough going through the head, the bone.
0:15:37 > 0:15:39- That's pure bone.- OK.
0:15:39 > 0:15:41- And then just split him apart.- Yeah.
0:15:41 > 0:15:43So actually, I should've cut through those bones as well.
0:15:43 > 0:15:45That's it. That's perfect.
0:15:45 > 0:15:48And then out come the guts and bits and pieces.
0:15:48 > 0:15:52And how long would it have taken them back in the day to do this?
0:15:52 > 0:15:55Probably about three or four times quicker.
0:15:55 > 0:15:58- So, I'm not going to get a job, then?- No.
0:15:58 > 0:16:00THEY LAUGH
0:16:02 > 0:16:04Once the herring are filleted and racked,
0:16:04 > 0:16:08it's time for the main event, the smoke.
0:16:08 > 0:16:11And Morris has a secret ingredient.
0:16:11 > 0:16:13This is oak shavings we get from the local area.
0:16:13 > 0:16:16- You can smell the whisky. - You really can smell it.
0:16:16 > 0:16:20But also, when you light the kiln, you get a blue flame.
0:16:22 > 0:16:25- And do you think that gives it a really unique character?- It does.
0:16:25 > 0:16:29The oak shavings we use from the whisky barrels does give it a distinctive flavour.
0:16:32 > 0:16:34The smoking process takes four hours
0:16:34 > 0:16:36and I can't wait to try a Portsoy kipper.
0:16:39 > 0:16:42So here they are, the finished product.
0:16:42 > 0:16:45And there's something quite unique about the smell of kippers.
0:16:45 > 0:16:48It's not something you get every day.
0:16:50 > 0:16:51Oh!
0:16:51 > 0:16:54That flavour is just extraordinary.
0:16:57 > 0:17:00It's deep, it's smoky, you get a little bit of a hint of the whisky.
0:17:00 > 0:17:03There's a bit of seaweed, there's a bit of sea in there.
0:17:03 > 0:17:05It really is amazing.
0:17:05 > 0:17:08And I have a fantastic idea of what I'm going to do with
0:17:08 > 0:17:10these in the Landward street food van.
0:17:10 > 0:17:12So stay with us and see what I come up with.
0:17:18 > 0:17:22'Travelling around filming Landward, we get to see all parts of Scotland.
0:17:22 > 0:17:26'And we like to find out what the locals like about the places they live in.
0:17:26 > 0:17:29'Not far from the forest where the bats should have been
0:17:29 > 0:17:30'is Castle Douglas.
0:17:30 > 0:17:33'It's lovely, but what's the best thing about it?'
0:17:35 > 0:17:37The shops in the town. Some of them are quite individual.
0:17:39 > 0:17:41It's not your normal high-street shops.
0:17:44 > 0:17:47Just it's a nice, friendly town, so it is.
0:17:47 > 0:17:50The people, they're, like, so friendly. They like to talk.
0:17:50 > 0:17:52They'll stop and give you time in the street.
0:17:52 > 0:17:55- A nice butchers.- People can identify with the local businesses.
0:17:55 > 0:17:59- And that's what they love. - The best cakes in Marchbank's.
0:17:59 > 0:18:02The best place to get a cake is Corson's Bakery.
0:18:02 > 0:18:05Sulwath's Brewery. It's got really nice beer and really nice lager
0:18:05 > 0:18:08and it's all locally made. Can't beat it.
0:18:08 > 0:18:11- Fish and chips, that's my answer. - Fish and chips?- Yeah.
0:18:13 > 0:18:16Well, the shops here are great but, for me,
0:18:16 > 0:18:20the best thing about Castle Douglas is a tale of heroism.
0:18:21 > 0:18:25On 16th October, 1939, local lawyer Patrick Gifford became the first
0:18:25 > 0:18:30man to shoot down an enemy pilot over British airspace during WWII.
0:18:30 > 0:18:34And he's remembered on this plaque outside the town library.
0:18:38 > 0:18:41This Sunday is Open Farm Sunday.
0:18:41 > 0:18:44Farmers across the country are opening their doors to show
0:18:44 > 0:18:45the general public what they do.
0:18:45 > 0:18:48And Sarah's been along to meet one family taking part.
0:18:51 > 0:18:53'This is the Dawes family.
0:18:53 > 0:18:56'On Sunday, their farm near Kinross
0:18:56 > 0:19:00'will be one of nearly 30 across Scotland open for visitors.
0:19:00 > 0:19:03'It's a once-a-year chance for the public to get to grips with
0:19:03 > 0:19:05'where their food comes from.
0:19:07 > 0:19:10'Rebecca is the coordinator for the project in Scotland.
0:19:12 > 0:19:15'While her dad Colin and brother Stuart round up the sheep,
0:19:15 > 0:19:17'I find out more.'
0:19:17 > 0:19:21- So, why do farmers want to do this? - It's a combination of things.
0:19:21 > 0:19:22Obviously, number one, um...
0:19:22 > 0:19:25it's really good for the general public to see what we do.
0:19:25 > 0:19:27We should be really proud to be farmers.
0:19:27 > 0:19:31I think it's really important that we promote more what we're doing.
0:19:31 > 0:19:35Secondly, it's good for the consumer to go along and ask questions.
0:19:35 > 0:19:37There are so many things they may want to know.
0:19:37 > 0:19:39We see eggs in a supermarket but how have they got there?
0:19:39 > 0:19:42So it's an opportunity for them to ask questions.
0:19:42 > 0:19:44And are they busy days, in your experience?
0:19:44 > 0:19:46For us, it's a really important thing and we want to
0:19:46 > 0:19:49carry on the tradition so, yeah, it's really important to us.
0:19:49 > 0:19:51But it can be busy. It depends how you manage it.
0:19:51 > 0:19:52Different people do it different ways.
0:19:52 > 0:19:57Some will do just a farm walk and there will only be 20 people.
0:19:57 > 0:20:00Other people will open up their farm and they could get several hundred.
0:20:03 > 0:20:05'This weekend, the family are laying on a series of farm
0:20:05 > 0:20:08'demonstrations, including sheep shearing.
0:20:08 > 0:20:11'But today, I'm worming with Stuart.'
0:20:11 > 0:20:13Is that us?
0:20:13 > 0:20:17I'll just warn you, I have wormed before, but I'm not very good at it.
0:20:17 > 0:20:20- All right.- Does that, er...? - All right?- Does that scare you?
0:20:20 > 0:20:22I'll trust you know what you're doing, then.
0:20:22 > 0:20:25- Right, carry on. - Straight in the mouth.
0:20:25 > 0:20:27- So, do you get enjoyment out of the open days?- Yeah, they're good.
0:20:27 > 0:20:30It's always nice to meet people that haven't really got any
0:20:30 > 0:20:33involvement in farming and see what they think about the industry
0:20:33 > 0:20:35and maybe teach them a few things.
0:20:35 > 0:20:37- Do you want a go? - Yeah, let's go for it.
0:20:37 > 0:20:40- Just one squirt?- Yes. Go on, then.
0:20:40 > 0:20:43Right. I'm totally in charge. I know exactly what I'm doing.
0:20:43 > 0:20:46(It's all right, it's all right, it's all right. Hey-hey.)
0:20:49 > 0:20:51Open your mouth. And a squirt.
0:20:53 > 0:20:57There we go. That's good. One done, only another...how many to go?
0:20:59 > 0:21:01There we go, there we go. There we go!
0:21:01 > 0:21:04What sort of questions do people ask when they come along?
0:21:04 > 0:21:06Sometimes, like, "Is that a cockerel or is that a chicken?"
0:21:06 > 0:21:08They're not quite sure which is which.
0:21:08 > 0:21:12They're a little bit confused about what's a goat and what's a sheep sometimes but...
0:21:12 > 0:21:14- You put them right. - Yeah, sometimes.
0:21:16 > 0:21:18'And while Stuart finishes doing the sheep,
0:21:18 > 0:21:21'his dad Colin is keen to show me the goats.
0:21:21 > 0:21:23'Pygmy goats, to be precise.'
0:21:25 > 0:21:27- Goat feeding time. - Goat feeding time.
0:21:27 > 0:21:30See if I can get on a bit better than my sheep worming.
0:21:30 > 0:21:33You can't miss this. They come and help you out.
0:21:33 > 0:21:39- Come on, then! How many goats do you have?- About 35.- 35.
0:21:39 > 0:21:43So, do all the local community get involved in the Open Sunday?
0:21:43 > 0:21:46We try and get as many as possible who want to be involved in it.
0:21:46 > 0:21:50- The local, um...Kinross community, they come up...- Here we go.
0:21:50 > 0:21:53- Will I toss some out?- Yes. - Hello, you!
0:21:53 > 0:21:56They put on... They do teas and coffees
0:21:56 > 0:22:00and then other charities come up and help do their bits and pieces.
0:22:00 > 0:22:01SHE LAUGHS
0:22:01 > 0:22:03- They're keen for food.- Indeed.
0:22:03 > 0:22:06And how many people did you have last year?
0:22:06 > 0:22:08We had about 800 last year,
0:22:08 > 0:22:12which was about 600 more people than I had expected.
0:22:12 > 0:22:14Mostly locals, mostly from the schools, all came out and
0:22:14 > 0:22:19I was actually very, very impressed with how interested they all were.
0:22:19 > 0:22:21'More than a million people have visited farms
0:22:21 > 0:22:25'up and down the UK since the scheme started in 2006.
0:22:26 > 0:22:28'And you can see why.'
0:22:28 > 0:22:33- Yeah. Very cute.- He is very sweet. - He's very sweet.
0:22:33 > 0:22:36I appreciate that there's lots of farms where you can't see cute
0:22:36 > 0:22:40animals like this and hold them and farming can be very intensive, so
0:22:40 > 0:22:43what are people going to be able to see on the open days?
0:22:43 > 0:22:45So it varies across the country.
0:22:45 > 0:22:46In Scotland, we've got
0:22:46 > 0:22:49farms opening from Orkney right down to the Borders.
0:22:49 > 0:22:52So people will be able to see livestock, cattle, sheep.
0:22:52 > 0:22:55Or it could be crops and fruit and veg. If you take our farm,
0:22:55 > 0:22:57we've got several different breeds of sheep.
0:22:57 > 0:22:59So you can easily showcase the different breeds
0:22:59 > 0:23:01and why we have different breeds.
0:23:01 > 0:23:04Somebody else, like the Orkney Buffalo, will showcase buffalo.
0:23:04 > 0:23:08It's not something that's done widely, so they can promote that.
0:23:08 > 0:23:11It just varies depending on what they do.
0:23:11 > 0:23:14If you're one less goat at the end of today, would that matter?
0:23:14 > 0:23:16Um...I know where to find him.
0:23:16 > 0:23:17Totally stealing the show, isn't it?
0:23:17 > 0:23:19He's adorable.
0:23:19 > 0:23:22Well, if you want to find out about the farms that are open,
0:23:22 > 0:23:24you can go to our website.
0:23:24 > 0:23:27Some you have to book, others you can just simply turn up.
0:23:27 > 0:23:30And with cuties like this, how can you resist?
0:23:33 > 0:23:36'Earlier, Nick found out how you transform
0:23:36 > 0:23:39'herring into a beautiful smoky kipper.
0:23:39 > 0:23:42'It used to be a breakfast favourite or a high tea treat.
0:23:42 > 0:23:44'Nowadays, not so much.
0:23:44 > 0:23:46'Can Nick, in the Landward food van,
0:23:46 > 0:23:50'persuade the people of Aberdeen to fall back in love with the kipper?'
0:23:52 > 0:23:55So we've got the fabulous kippers.
0:23:55 > 0:23:58These tend just to get grilled and eaten at breakfast time.
0:23:58 > 0:24:00- And delicious for that, right? - Absolutely delicious.
0:24:00 > 0:24:02And something that's quite overlooked.
0:24:02 > 0:24:05I was amazed at how tasty they were.
0:24:05 > 0:24:08And it made me think that they would make a fantastic little canape,
0:24:08 > 0:24:09a little snack.
0:24:09 > 0:24:11So what I'm planning to do is to take some of the flesh,
0:24:11 > 0:24:14- which I've taken down, picked all the bones out.- Yes.
0:24:14 > 0:24:16And we're going to mix that with a little bit of mash.
0:24:16 > 0:24:19And we'll make a little fishcake mix, make it into little croquettes.
0:24:19 > 0:24:22- Excellent.- Kipper croquettes. It's a new role for the kipper.
0:24:22 > 0:24:25- Let's get on with it, shall we? - Right, if you want to start?
0:24:25 > 0:24:28Just enough potato to bind that together in that mixing bowl.
0:24:28 > 0:24:31So whilst you do that, I'm going to chop up some spring onions
0:24:31 > 0:24:33and some chopped parsley.
0:24:33 > 0:24:35We'll put a little bit of lemon zest
0:24:35 > 0:24:38and lemon juice through the fishcake mix.
0:24:38 > 0:24:42- Should I be trying to break up the kipper?- No.- Try and keep it solid?
0:24:42 > 0:24:45Yeah, keep it solid. Because we want that texture.
0:24:45 > 0:24:46A bit of spring onion.
0:24:46 > 0:24:49- Fold that through.- OK.
0:24:49 > 0:24:52And some parsley, lemon juice coming up.
0:24:52 > 0:24:54So salt. Not too much salt because...
0:24:54 > 0:24:56- Lots of salt in the kipper already. - Correct.
0:24:56 > 0:24:59But plenty of pepper because we love pepper.
0:24:59 > 0:25:01- We certainly do.- In we go.
0:25:01 > 0:25:02When you've got somebody to help you,
0:25:02 > 0:25:05- you really rattle on through it, don't you?- You do, absolutely.
0:25:05 > 0:25:08- And you're doing a great job. - 'Of course I am.
0:25:08 > 0:25:09'Now to make the croquettes.
0:25:09 > 0:25:14'Roll the mixture into little tubes and dip them in flour and egg wash.
0:25:14 > 0:25:15'Then coat them in oatmeal.'
0:25:17 > 0:25:21- Oh, look at that. I'm quite pleased with that.- That looks pretty good.
0:25:21 > 0:25:23- I've only got 1,000 more to do! - We may be some time.
0:25:25 > 0:25:27'Then they get deep-fried in vegetable oil
0:25:27 > 0:25:29'until they're crisp and golden.'
0:25:33 > 0:25:36The smell of kipper is fantastic, isn't it?
0:25:36 > 0:25:38It's really quite pungent and glorious.
0:25:38 > 0:25:43OK, so whilst the croquettes are just warming through in the oven,
0:25:43 > 0:25:45we're going to add our mustard mayonnaise.
0:25:45 > 0:25:47So let's talk a wee bit about the kippers.
0:25:47 > 0:25:50- They're a pretty healthy fish, aren't they?- They are.
0:25:50 > 0:25:52They're high in omega 3, omega 6 and omega 9 as well.
0:25:52 > 0:25:56And those are antioxidants. They're really good for your circulation.
0:25:56 > 0:25:59In fact, the government advice is that you should eat oily fish
0:25:59 > 0:26:01at least once a week.
0:26:02 > 0:26:04We should have a taste, shouldn't we?
0:26:07 > 0:26:10- Oh, yes!- Oh, that smokiness!
0:26:10 > 0:26:13I'm loving the oatmeal with the smokiness.
0:26:13 > 0:26:14- Mm!- Good.
0:26:14 > 0:26:17- That's a bit of a discovery. - This is really nice.
0:26:17 > 0:26:18So, good citizens of Aberdeen,
0:26:18 > 0:26:22we're about to bring you the kipper croquettes with mustard mayonnaise.
0:26:22 > 0:26:25Kipper croquettes with mustard mayonnaise.
0:26:25 > 0:26:26You up for some of that? Yeah?
0:26:26 > 0:26:28'Don't all rush at once(!)'
0:26:30 > 0:26:31It's fishy.
0:26:31 > 0:26:35Very good. Not so much salt.
0:26:35 > 0:26:37What do you get in there?
0:26:38 > 0:26:42- Fish.- Do you know what type of fish they use to make kippers?
0:26:43 > 0:26:45Haddock?
0:26:45 > 0:26:47Ooh, that's good.
0:26:47 > 0:26:50- Do you like kippers? - I'm allergic to fish.
0:26:50 > 0:26:52Is that something you would make for yourself?
0:26:52 > 0:26:53No.
0:26:53 > 0:26:57- Want to try one of my herring croquettes?- No, thank you.
0:26:57 > 0:27:00Well, basically, I've changed my eating habits recently.
0:27:00 > 0:27:01I'll try one, then.
0:27:01 > 0:27:05I'm from Australia and they don't eat herring in Australia.
0:27:05 > 0:27:06- Like it?- Yeah, it's fine.
0:27:07 > 0:27:09- Mm!- You get that oatmeal on the outside?
0:27:09 > 0:27:11- Yep. Gorgeous.- Good on you, darling.
0:27:11 > 0:27:14- Mm. Yum!- Yum?- Yum!- Very nice.
0:27:14 > 0:27:16I need to get the recipe.
0:27:18 > 0:27:20Nick, you appear to have one left there.
0:27:20 > 0:27:24- I've kept it for myself.- What was the reaction of people generally?
0:27:24 > 0:27:27Um...I was surprised that a lot of people didn't know
0:27:27 > 0:27:30that the fish they use to make a kipper is a herring.
0:27:30 > 0:27:35Pretty much universal appreciation of the croquette.
0:27:35 > 0:27:37Maybe not quite the enthusiasm that I'd expected.
0:27:37 > 0:27:39The ums and the ahs.
0:27:39 > 0:27:41But in general, it went down well.
0:27:41 > 0:27:44If people have to eat more kippers, there's education still to be done?
0:27:44 > 0:27:45I think there certainly is, yeah.
0:27:45 > 0:27:48OK, well, that's it. He's finishing the kipper croquette.
0:27:48 > 0:27:51From the two of us, thanks for your company. Bye-bye.