:00:00. > :00:07.By the end of today, more than 175,000 people will have
:00:08. > :00:23.5000 animals will have been housed, fed and watered on site.
:00:24. > :00:25.Tens of thousands of burgers will have been consumed.
:00:26. > :00:28.And it will all have contributed a staggering ?46 million
:00:29. > :00:54.Welcome to Landward, live at the Royal Highland Show.
:00:55. > :00:58.A very warm welcome to you this Sunday lunchtime from our ringside
:00:59. > :01:05.seat here at the Ingliston Showground.
:01:06. > :01:08.We've been here since before the show opened on Thursday to scout
:01:09. > :01:14.out some of the best entertainment to be had at the show this year.
:01:15. > :01:25.If you want to tell us what you've enjoyed most about the show, get
:01:26. > :01:27.in touch via Twitter - #BBCLandward.
:01:28. > :01:35.Here's a taster of what's coming up in the next hour.
:01:36. > :01:48.The party can start. She is ready to be built. Win get your boundaries
:01:49. > :01:55.out as far as you can. He is getting help. Lots to look forward to over
:01:56. > :01:58.the next hour. One of the things I can never get
:01:59. > :02:02.over when I come to the show is the size, scale and sheer number
:02:03. > :02:06.of huge beef cattle. Their hotel for the week
:02:07. > :02:09.was the Highland Hall, and before the show started we were on hand
:02:10. > :02:12.to see the logistical operation as the livestock
:02:13. > :02:22.arrived to check in. For the duration of the show, this
:02:23. > :02:28.is transformed into the largest cattle shed. There are more than a
:02:29. > :02:35.thousand Deary and beef cattle here. All of them potential show stoppers.
:02:36. > :02:41.The man responsible for turning this into a cow hotel joins me now. Nice
:02:42. > :02:47.to see you again. You normally plan weddings and events, very different
:02:48. > :02:51.to the sort of thing. Slightly. The difference is you are working with a
:02:52. > :02:58.four-legged person. But the wedding, it is a two legged person. In a
:02:59. > :03:02.wedding, you tell them to go and sit down. In here in the cattle shed,
:03:03. > :03:09.you take them out to the ring for the show. I imagine this takes a
:03:10. > :03:12.huge amount of setting up? My son and I come here in the beginning of
:03:13. > :03:17.June and put the stalls up in three days. On the days of the shows,
:03:18. > :03:25.we're in charge of making sure that the straw is taken away, there is
:03:26. > :03:31.clean water, he, fodder. If the electricity breaks down, we get an
:03:32. > :03:44.electricity. You do all of I fix everything. Some of these animals
:03:45. > :03:52.cost ?50,000 quite easily. We have a bet on call 24 hours, we make sure
:03:53. > :04:01.that the straw is prime Angus straw. What about the social aspect of
:04:02. > :04:08.this? Very much. After the show closes, the party starts until the
:04:09. > :04:12.very small errors in the morning. We sometimes have dancing in the
:04:13. > :04:17.middle. It is a holiday for a lot of these boys. They come down in the
:04:18. > :04:23.caravan and they just party. The cream of Scottish livestock come
:04:24. > :04:27.here and these organisers do their very best to make sure that all the
:04:28. > :04:37.cattle are very well accommodated. She looks very happy indeed. Enjoy
:04:38. > :04:39.the show. Thank you. It is amazing to think of all the
:04:40. > :04:50.hard work that goes on behind-the-scenes.
:04:51. > :04:58.Even the goats have their own marquee, and I am told that their
:04:59. > :05:06.numbers are growing. I am joined by a goat steward. Who to be have here?
:05:07. > :05:10.She is a goat kids. She won first prize in her class.
:05:11. > :05:14.She is a goat kids. She won first Why do you think they are becoming
:05:15. > :05:22.more popular? People are becoming more aware of the health benefits.
:05:23. > :05:29.Goats are very friendly animals, you can see that. They are good at
:05:30. > :05:33.having a nibble at things. What are you breeding them for, what are
:05:34. > :05:39.people reading them for, their milk or their meat? We greet them for
:05:40. > :05:46.milk, but you can breathe them for meat as well. What is the meat taste
:05:47. > :05:50.like? It tastes like alarm, but it is leaner so it is healthier. Given
:05:51. > :05:58.all the products out there on the shop shelves, will this take off?
:05:59. > :06:02.There is a growing market for it. People are out there looking for
:06:03. > :06:08.local products, something a little healthier, so I think that it well.
:06:09. > :06:13.She has done very well. People are becoming more aware of goats. Their
:06:14. > :06:19.numbers are growing. What breeds are popular? Lots of breeds are popular.
:06:20. > :06:24.Some of the meat goats are becoming more popular. The poor are looking
:06:25. > :06:37.to start farming those commercially for meat reduction, -- some people
:06:38. > :06:44.are looking. Is she just a bit busy there? Yes, she is quite busy. That
:06:45. > :06:52.is a theme Landward. I wonder why! Thank you. The prestigious goats
:06:53. > :06:56.competition involves judging them not just on the looks, but also on
:06:57. > :06:59.the quantity and quality of the milk. It is a very complicated
:07:00. > :07:09.process, as UN has been finding out. process, as UN has been finding out.
:07:10. > :07:13.-- Euan. You the goat man. That is what I
:07:14. > :07:19.have known from. Where have you come from? County Down in Northern
:07:20. > :07:23.Ireland. Why the Royal Highland Show? We have been coming here for
:07:24. > :07:29.years, it is one of the shows on Show? We have been coming here for
:07:30. > :07:33.circuits. I understand that goats judging is one of the most
:07:34. > :07:42.complicated things in the world. It is the most complicating. --
:07:43. > :07:46.complicated. Tonight we are about to finish the milking competition at
:07:47. > :07:56.7:40pm. The boats were stripped out yesterday evening. Milked out last
:07:57. > :08:00.night for 7:40pm. Again, it must happen tonight by 7:40pm. There is a
:08:01. > :08:06.lot of noise going on, are you ready? Yes, we're getting to the
:08:07. > :08:16.stage we are now ready for our tea. So the quality, the wait is judged?
:08:17. > :08:23.Yes, the quantity, the yield of milk, and the protein. It is not
:08:24. > :08:26.easy. No, not for the judge, destroying the balance everything.
:08:27. > :08:45.What are their names? Which is your best?
:08:46. > :09:06.This is Salubrious. And this one is Alice and Dolores.
:09:07. > :09:14.That is Dolores ready to go. Who knows, we may up a winner.
:09:15. > :09:16.He leaves a happy man, they won many prizes.
:09:17. > :09:21.There are a lot of traditional skills on display around
:09:22. > :09:24.the showground ? everything from sheep-shearing to farriery.
:09:25. > :09:27.But one of the most beautiful craft skills I have always admired
:09:28. > :09:42.What we have here? This was first in its class. This is their fancy
:09:43. > :09:50.crook, which was second in its class. This is stunning. How long
:09:51. > :10:00.would it take to make a mark a week to ten days from when you start.
:10:01. > :10:05.Do you draw the design, or is it all up here?
:10:06. > :10:10.It is all in the head. I have been doing it for 20 years. So you know
:10:11. > :10:19.what you're doing? Sometimes. Sometimes I do not. You start with a
:10:20. > :10:31.ram's horn, you boil it for half an hour or so. Then you squeeze it
:10:32. > :10:40.between two plates. We can see that they are. What are you doing? Lots
:10:41. > :10:48.of concentration on your face. Do you enjoy it? Absolutely delighted.
:10:49. > :10:52.Do you ever make a mistake and cut a little bit off? Sometimes. You
:10:53. > :10:58.concentrate on something else, you get in a hurry, you can take too
:10:59. > :11:02.much. Has it been a good show for you? Yes, busy.
:11:03. > :11:05.This is Landward s 40th anniversary year and Euan has worked on the
:11:06. > :11:25.We did a bit of shopping to get him a present. Later in the programme we
:11:26. > :11:32.will be revealing that. Get in touch with us and let us know
:11:33. > :11:34.what you think of the programme. We have had great comments and we value
:11:35. > :11:38.them, so get in touch. On Friday's programme we showed
:11:39. > :11:40.you some great beef cattle, but we didn t have the result
:11:41. > :11:53.of the top prize ? the overall The winner was from Leicestershire.
:11:54. > :12:00.What a supreme beast years. Look at that, fantastic. I will let you
:12:01. > :12:06.revel in the glory of that fantastic animal. Winning rosettes is very
:12:07. > :12:12.important for the sheep farmers as well.
:12:13. > :12:15.Euan's over at the Sheep lines, where one of the big judging events
:12:16. > :12:21.of the showground and now is no exception.
:12:22. > :12:23.Soon the Pairs competition will be judged.
:12:24. > :12:28.To explain what that is all about, I'm joined by Andrew Goldie.
:12:29. > :12:36.Explain the competition first. It is the male champion and female
:12:37. > :12:42.champion of all the breeds. They are taken out of the ring. The champion
:12:43. > :12:47.breed here are selected and the reserve champion breed here are
:12:48. > :12:50.selected. The male champion and female champion will be taken
:12:51. > :12:56.through, they will not only be assessing the individual animals,
:12:57. > :13:00.but how the peer match. So you can have one breeder being matched with
:13:01. > :13:08.another pair? You might have something like the blue faced
:13:09. > :13:14.Leicester going up against another breed? He will be looking for the
:13:15. > :13:21.individual breed qualities of the animals as well, as there are many
:13:22. > :13:27.different aspect. This is the unique competition, because this is about
:13:28. > :13:33.bragging rights? Absolutely, it gives the breeders the chance to say
:13:34. > :13:39.that they are the top breeder at the Royal Highland Show. Do they get a
:13:40. > :13:42.kick out of it, is there a lot of competition between the breeds?
:13:43. > :13:48.Absolutely. It is an advertisement not only for their own breed, they
:13:49. > :13:55.also want to showcase the breed in general. Show the best bet is here
:13:56. > :13:59.at the Royal Highland Show. But it can also be quite devastating for
:14:00. > :14:08.some of the people taking part. This Leicester came fourth, sadly. You
:14:09. > :14:16.must be quite devastated? A bit of a long faced bear. If we
:14:17. > :14:22.get the result of that we will bring it to you.
:14:23. > :14:28.Did he try to introduce a sheep live on air? 25 years on the programme
:14:29. > :14:34.and doesn't know they don't speak. These are Zwarbel sheep. What are
:14:35. > :14:39.the sheep, where do they come from and why are they at the show and why
:14:40. > :14:46.have you painted in black? I have not painted them black. ! The sheep
:14:47. > :14:51.are needed to Holland, they have been imported to the south-west of
:14:52. > :14:54.England is 25 years ago. It is the 10th anniversary show of them at
:14:55. > :14:59.Highland Show this year and they are here because everyone seems to like
:15:00. > :15:09.them. They are important the popular. Zwarbel. It means black and
:15:10. > :15:15.blaze. The blaze on their face. They are body but how do they compare to
:15:16. > :15:19.a black face, a traditional breed? They are more docile than a
:15:20. > :15:24.blackface. The ideal for somebody younger, somebody retired or
:15:25. > :15:32.possibly the Farmer's wife to have had the hobby flop. They are very
:15:33. > :15:37.popular but how do they taste? The Zwarbel taste delicious. It's saline
:15:38. > :15:40.and sweet meat low in cholesterol and high in health. It is something
:15:41. > :15:47.you should taste in your life once. As a Farmer's wife should I take
:15:48. > :15:52.them home? You should try. Honey, I'm bringing some Zwarbels home. I
:15:53. > :15:58.was the show for you? We have had better years! We did not do badly
:15:59. > :16:02.but next year we may do better. I cannot believe she asked that tough
:16:03. > :16:06.question! Thank you for bringing them in. Thanks for asking the
:16:07. > :16:10.question! Thank you for bringing questions. We are asking you to get
:16:11. > :16:17.in touch with #BBCLandward. Alex Davenport has been in touch. Drafts
:16:18. > :16:21.for farm animals, he says. John says not to be the cattle in the food
:16:22. > :16:25.stalls, it was fascinated me at the Royal Island Schauble top Carol and
:16:26. > :16:29.she will want to wish norm in a get well soon. He is a short regular
:16:30. > :16:34.watching from hospital this year. I believe that is Carol's husband. Get
:16:35. > :16:37.well soon, enjoy the show as the aeroplanes take off in the
:16:38. > :16:42.background. This is the 40th anniversary of Landward. During the
:16:43. > :16:44.show this week we had been going out and meeting former presenters as
:16:45. > :16:49.they had been going around the showground. Over the years, there
:16:50. > :16:52.have been many presenters of Landward and I have come to the
:16:53. > :16:57.Highland Hall to meet Nancy Nicolson, now farming editor of the
:16:58. > :17:06.career. Only one of the disease people in the whole showground. --
:17:07. > :17:08.Courier over the decade that you worked on the programme, has been
:17:09. > :17:14.something that stood out as a highlight? Ten years, difficult to
:17:15. > :17:19.choose one subject but Brazil, the Brazilian beef industry was a bit of
:17:20. > :17:29.a highlight. It was causing a lot of gangster in Scotland at the time.
:17:30. > :17:36.Imports of -- axed. -- angst. Brazil, beef barons have their
:17:37. > :17:44.sights set on us. We had a fabulous time. What I jealous? Yes, I was. I
:17:45. > :17:49.have come to Scotland's rural college where Ken Randall is a
:17:50. > :17:56.communications bigwig. Ken. Based to see you again. How long were you one
:17:57. > :18:02.Landward? 17 years. What has stood out? Landward in Brussels. Seeing
:18:03. > :18:06.the rooms that the ministers use for their talks and ministers. You get
:18:07. > :18:09.understand how Brussels works and Landward was there, the access, the
:18:10. > :18:16.way it gets access to so many places. Ross Mueller. Landlord's
:18:17. > :18:23.first ever present. That is me. How many years did you work on it? Over
:18:24. > :18:27.20 years. Perhaps 500 or 600 programmes. I went all over the
:18:28. > :18:31.world. A horrible question but, out of those 600 programmes, that
:18:32. > :18:36.something stood out for you? Papua New Guinea. Part of an island lying
:18:37. > :18:40.just to the north of Australia in the South Pacific. It was a global
:18:41. > :18:46.culture shock for us but each amended experience. One that still
:18:47. > :18:56.lives with me. But by New Guinea. Where did I go? Stranraer. It is not
:18:57. > :19:02.fair. I know the feeling. Later we will be blowing out the candles on
:19:03. > :19:07.rosettes are programmes at the Royal Highland Show but there is also a
:19:08. > :19:10.lot of prize money and for sure jumpers the Royal Highland Show has
:19:11. > :19:16.some of the best prize-money on offer in Scotland this year.
:19:17. > :19:24.Yesterday, I had a ringside seat for all the highlights. Organisers have
:19:25. > :19:29.just finished building this course and with jumps about 1.5 metres
:19:30. > :19:32.high, it is pretty scary and daunting for the writers. To take
:19:33. > :19:38.part in the competition you have to be a top level show-jumper. With a
:19:39. > :19:42.prize fund of ?6,000 on offer, some big names have come to compete. I
:19:43. > :19:44.enjoyed by Mark McGavin, the course designer. Initial thoughts, you
:19:45. > :19:52.happy with the layout? The riders designer. Initial thoughts, you
:19:53. > :19:57.seem happy, there has been no protest. Everything has been laid
:19:58. > :20:00.out how I hoped. All some good condition for top we have two
:20:01. > :20:06.Olympians. We have top riders from side of the border. This is the most
:20:07. > :20:09.competitive field we have had in the last couple of years here. They are
:20:10. > :20:18.all warming up. They are hoping to win ?6,000.
:20:19. > :20:25.In round one, six went clear and progressed to the final round,
:20:26. > :20:35.including Helen, James Smith and keep sure. -- Keith. Sure jumping
:20:36. > :20:41.including Helen, James Smith and legend Jeff didn't quite make it. --
:20:42. > :20:50.show-jumping. A redesign going on there. Yes, preparing for the second
:20:51. > :20:53.round. Six clear round there, the horses jumped fantastic, so they are
:20:54. > :21:00.preparing the course. A shortened course with seven fences. That is
:21:01. > :21:04.tough. Some will set at one metre 60 towards the end and the fastest one
:21:05. > :21:09.and leave them up is the winner. The crowd are loving it. They are a
:21:10. > :21:16.knowledgeable crowd. Hopefully we will not disappoint. I will let you
:21:17. > :21:20.crack on. First into the ring is former Olympian Robert Smith. He
:21:21. > :21:31.gets a clear round with a blistering time of 45, 58. Others, close but
:21:32. > :21:38.can go as quickly. The last competitor into the ring is the
:21:39. > :21:40.young Scotsman James Smith riding. Can he go clear and beat Robert's
:21:41. > :22:03.time? I'm not saying you were not smiling
:22:04. > :22:08.hourly but there is a big smile on your face. You cannot be good, you
:22:09. > :22:11.may as well be lucky. It is every course designer's dream that the
:22:12. > :22:16.last horse in wins the competition for stop it is magical. The crowd on
:22:17. > :22:21.their feet. I said someone would do that last dozen and seven straight,
:22:22. > :22:25.the rider said it was too long and James said it is on. That has made
:22:26. > :22:30.the difference, have a second between him and Robert Smith. He
:22:31. > :22:38.showed him how it was done. Great, I knew what I had to do. It all went
:22:39. > :22:42.to plan. He jumped super. On home turf. Yes, it's great, he wanted to
:22:43. > :22:58.win. At the Highland Show, competitors
:22:59. > :23:02.come from all over the globe to take part in the sheep shearing
:23:03. > :23:06.competitions. One of the most hotly contested is the Scottish
:23:07. > :23:07.championship. I will meet a former national champion and legend of the
:23:08. > :23:17.sheep shearing world. Colin, let's talk about this. This
:23:18. > :23:23.looks exciting. Lots of stuff going on. Multiple Scottish champion. Yes,
:23:24. > :23:29.looks exciting. Lots of stuff going I am. A few years ago now. It was in
:23:30. > :23:33.the 1980s. How big a deal is said to win the Scottish championship? Every
:23:34. > :23:39.Scottish era, that is their dream. To make that dream come true, you
:23:40. > :23:43.have to be dedicated. You have to be focused. You have to set your
:23:44. > :23:48.boundaries, get them out as far as you can. We are talking 20 sheep
:23:49. > :23:57.getting short. It could be 15 minutes. It is 100% quality. At
:23:58. > :24:02.level that takes months of training. Can you make a living as a sheep
:24:03. > :24:07.Shearer? Yes, of course you can. You can shear 12 months of the year if
:24:08. > :24:11.you wish but you have to travel around the world. It is a wonderful
:24:12. > :24:18.way to see the world and work with the people at the grassroots. In the
:24:19. > :24:22.UK, this shearing season lasts eight weeks in one area. The guys you are
:24:23. > :24:25.seeing here, they are starting in the beginning of May in the South of
:24:26. > :24:29.England and they are working their way up here to the West of Scotland
:24:30. > :24:36.and into all this. If you travel, you can get four months in the UK.
:24:37. > :24:39.Where does it go after that? Some will go to Scandinavia and some will
:24:40. > :24:45.close to Australia. Some will go to New Zealand. A great life! It is one
:24:46. > :24:51.job that you get some time all the time. The Scottish Championships, if
:24:52. > :24:56.you win the Scottish, you get to go to the worlds. The winner of the
:24:57. > :25:02.Scottish champions will be the captain of the Scottish team in the
:25:03. > :25:05.World Championships. That is on the 9th of February in New Zealand.
:25:06. > :25:11.South Island of New Zealand next year. That is not bad. One of the
:25:12. > :25:18.best accolade is a Shearer can get to where the vessel on their back.
:25:19. > :25:22.That is what they want. -- Thistle. The man who will be wearing the
:25:23. > :25:27.vessel is Gavin March, he won the Scottish Championships less than 30
:25:28. > :25:30.minutes ago. Congratulations. I have been to the sheep shearing
:25:31. > :25:35.yesterday, it was the first time I went. I could not believe how
:25:36. > :25:38.exciting it was. You are up against guys and the speed you do it is
:25:39. > :25:43.incredible. It comes down to your fitness. You have to have incredible
:25:44. > :25:48.fitness so you can last the distance. We are doing 20 sheep in
:25:49. > :25:52.15 minutes. You cannot afford to be dragging your heels and fall behind.
:25:53. > :25:59.You have to push yourself every day to keep it up. I presume technique
:26:00. > :26:05.is important. Yes, proper training right from the start when he began
:26:06. > :26:09.and it is years of dedication to perfect your style. It is like any
:26:10. > :26:16.other sport. The more you put in, the better you get. You are heading
:26:17. > :26:17.to New Zealand in February. You are from Aberdeenshire but you live in
:26:18. > :26:22.to New Zealand in February. You are New Zealand. Yes, I'm farming in New
:26:23. > :26:28.Zealand. It is different for me, I have to qualify here and then head
:26:29. > :26:35.home again. It makes it hard. I have lost the advantage of all sheep. I
:26:36. > :26:39.am competing against the best in the world in New Zealand all the time so
:26:40. > :26:44.that gives me an edge. You have to push yourself against the best all
:26:45. > :26:52.the time. You will wear the vessel on your back on that route, but you
:26:53. > :26:58.have done it before. -- Thistle. I wonder World Championships in New
:26:59. > :27:05.Zealand in 2012. I won the team event in 2014 in Ireland. It is all
:27:06. > :27:11.going on. Lots more to do. I won the Golden Shearer in New Zealand last
:27:12. > :27:18.year as well. You are a superstar of shearing. Good luck in New Zealand
:27:19. > :27:22.in February. Fantastic stuff. A more global champion and former World
:27:23. > :27:26.Championship than the Mac champion on Landward life. Let's catch up
:27:27. > :27:30.with Euan who went searching for big boy's toys.
:27:31. > :27:33.When we pop along to the trade stands, we usually concentrate on
:27:34. > :27:39.the biggest and most expensive machinery of an offer like this
:27:40. > :27:45.tractor which, at 570 horsepower, makes it the most powerful
:27:46. > :27:49.conventional tractor in the world. Today we are looking at something a
:27:50. > :27:54.little different. Every year at the show, awards are given out for
:27:55. > :28:06.technical innovation and this year it has not gone to a tractor, it has
:28:07. > :28:10.gone to a cattle crush. This is the JDK SP2 with trimming cattle.
:28:11. > :28:15.Normally these are used to restrain cattle when they are being handled
:28:16. > :28:23.by the clever thing about this is that the flow rises. Take it away.
:28:24. > :28:28.These straps are used to rule the cattle's feet four hoof trimming. It
:28:29. > :28:35.makes it safer and easier for the operator. We went to a farm earlier
:28:36. > :28:39.to see one of these in action and to ask the basic question, why do you
:28:40. > :28:48.need to trim a Cal's hooves. Cairo 's feet are like humans. Cow's feet,
:28:49. > :28:54.we dreamt them three times a year. It is about preventing lameness.
:28:55. > :29:01.Gregor feels this fancy bit of kit is worth the ?20,000 price tag. The
:29:02. > :29:04.floor rises, it operates at a comfortable level or the person
:29:05. > :29:14.doing the cow's feet. For speed, unless the feet quickly and it is
:29:15. > :29:20.faster. It is used every day. One happy customer. I use telling many
:29:21. > :29:31.of these? Proving very popular. Let me add, then. Could I interest you
:29:32. > :29:35.in buying one? Let me out! Disappointed he didn't put his head
:29:36. > :29:38.in there when they shut it. We love it when you get in touch and tell us
:29:39. > :29:44.how you are feeling watching the programme last year at the show. Get
:29:45. > :29:48.in touch. Here's one, as a keen watcher Landward, I am loving the
:29:49. > :29:52.Highland Show. Murray says, looking forward to seeing the walking sticks
:29:53. > :29:56.and shepherd crooks on Sunday at the Royal Highland Show. Get in touch
:29:57. > :30:00.with us, #BBCLandward. Those of you who watched the programme regularly
:30:01. > :30:07.will know I do things in the fruit than but I am not a great cook. We
:30:08. > :30:25.sent Euan off to a competition organised by Quality Meat Scotland.
:30:26. > :30:38.Welcome to the cook-off. This is a little fun challenge and it is nice
:30:39. > :30:48.to be on the other side, as a judge. We will be cooking some amazing
:30:49. > :31:01.Scott Scotch lamb. Euan, you will be cooking some amazing Scotch beef.
:31:02. > :31:08.Potato! Haggis and race. That is like Euan's staple diet. The
:31:09. > :31:31.carry-out Queen is now going to open her on. Peppers.
:31:32. > :31:48.Monge Scotch. 20 minutes. One edible plate of food each. That's it now.
:31:49. > :31:56.These ingredients are ridiculous. I am thinking stir-fry. I am pleased
:31:57. > :32:02.to see she has gone for stir-fry, primary school cooking. They will be
:32:03. > :32:11.seeing, what is mummy doing in the kitchen? How do you make this up and
:32:12. > :32:16.work? This is still high? He is getting help. He is getting help. It
:32:17. > :32:24.would be nice to have some papers to go with this. They say that beef is
:32:25. > :32:36.pretty easy, but it takes a real chef Kimiko Lamb. You have ten
:32:37. > :32:44.minutes to go. -- to cook lamb. Must be quite close to plating up
:32:45. > :32:49.now. I do not know what else I should be doing. A tiny bit of cumin
:32:50. > :33:14.in the. It is getting messy. CHEERING.
:33:15. > :33:26.Eight, seven, six, five, four, three, two, one. Stop cooking.
:33:27. > :33:33.What a mess. That is impressive. Stop cooking. This is called Sarah's
:33:34. > :33:41.sweet chilli surprise. What is the surprise?
:33:42. > :33:53.What is on the side. It is lovely. surprise?
:33:54. > :34:03.Scotch beef with haggis and potatoes. Stake, haggis and tatties.
:34:04. > :34:11.Correct. Also very good. But there is just one winner today. Just a
:34:12. > :34:12.little bit more technique and clear, and the winner today is CHEERING..
:34:13. > :34:29.CHEERING. The horses are always a star, but
:34:30. > :34:35.this year they are featuring in another way.
:34:36. > :34:38.During the First World War, these four-legged she rows were sent into
:34:39. > :34:43.battle and that is being commemorated.
:34:44. > :34:49.Gillian is one of the organisers. commemorated.
:34:50. > :34:53.Tell me about this exhibition. This is part of a four-year rolling
:34:54. > :34:59.programme that the Royal Highland Show agricultural Society have
:35:00. > :35:01.undertaken to commemorate World War I and paid tribute to the men and
:35:02. > :35:08.the animals that search during that time. This is the second year we
:35:09. > :35:10.have run it. This year the programmes focusing on the role of
:35:11. > :35:12.have run it. This year the horses and how that impacted on
:35:13. > :35:20.agriculture and industry in Scotland. Why have you chosen horses
:35:21. > :35:35.in particular? I think that the story is very untold about horses.
:35:36. > :35:40.Many of the horses did not return. In this room, we focus on World War
:35:41. > :35:45.I specifically. We have talked about Scottish regiments, the role of the
:35:46. > :35:50.warhorse, what life was like on the Western front, it was really hard
:35:51. > :35:57.conditions, it was obviously really bad. The horses were shoulder deep
:35:58. > :35:59.in mud, living out in the cold, with no shelter, very limited rations.
:36:00. > :36:03.in mud, living out in the cold, with The men did their best to care for
:36:04. > :36:09.them and formed really strong bonds with their horses. This exhibition
:36:10. > :36:13.gives a brief glimpse of the sacrifices made in the Great War.
:36:14. > :36:16.Like the soldiers themselves, hundreds of thousands of horses and
:36:17. > :36:17.ponies were taken from fields and farms across Scotland never to
:36:18. > :36:19.return. From the strongest horses to some
:36:20. > :36:22.of the quickest, and yesterday there was a Pony Club Games
:36:23. > :36:27.competition in the main ring. We're joined by 14-year-olds
:36:28. > :36:43.Georgia Brown and Heather Wylie, who took part along
:36:44. > :36:53.with Georgia s pony. Is there a particular type of horse
:36:54. > :36:58.that is good for this? Not really. Just as long as they can turn and
:36:59. > :37:03.they have speed. We have some amazing pictures of you taking part
:37:04. > :37:08.in the Games yesterday. Just cause to what is happening. This is how
:37:09. > :37:12.they're picking up the ball. You have to put the ball in the corner
:37:13. > :37:29.and then looked down to the next corner. How many stages either? --
:37:30. > :37:37.are there? There is a big fight for first place. How much do you have to
:37:38. > :37:45.train? Twice a week currently, it is hard going. Feel free to take him
:37:46. > :37:50.for a walk. If you feeling jumpy. The competition is quite tough? It
:37:51. > :37:57.is all quite even at the moment, so it is quite difficult. I hear that
:37:58. > :38:08.both of you girls have got into the Scottish team. That is fantastic.
:38:09. > :38:11.Pony Club Games now, what is next? We hope to get into other
:38:12. > :38:19.Pony Club Games now, what is next? competitions next year. And you won
:38:20. > :38:23.Now, Dougie s at the bar Thank you.
:38:24. > :38:28.I'm joined by Highland Show Manager David Jackson.
:38:29. > :38:42.So far it has been what you would expect from the Royal Highland Show.
:38:43. > :38:50.The weather has been kind to us, the compared jurors -- the competition
:38:51. > :38:55.has been as high as ever. Our numbers up this year? They are
:38:56. > :39:00.certainly on par with last year. If we can get a few more people don't
:39:01. > :39:05.today we might have another record. Not quite as close to 200,000 as I
:39:06. > :39:09.wanted, but very close to establishing yet another record on
:39:10. > :39:14.the back of the one we established last year. You're always innovating
:39:15. > :39:27.and trying to make things better. One of the things you have written
:39:28. > :39:32.is the overpass/underpass for cattle and people. How's that working? It
:39:33. > :39:38.used to get a little busy round the back of the grandstand and it has
:39:39. > :39:41.worked supremely well. We put a few animals over at the beginning of the
:39:42. > :39:45.week, but not the numbers of animals we have had since then. But it has
:39:46. > :39:51.worked without a hitch. Both for the pedestrians going under and the
:39:52. > :39:52.animals going over. It is a great investment.
:39:53. > :39:57.Some controversial changes ? no herdsmen s bar.
:39:58. > :40:12.It has been replaced. Yes, by The Stetson. That is a country music
:40:13. > :40:20.buyer. We have been getting great feedback. There is dancing in the
:40:21. > :40:25.air as well. If you want to party in the early hours you can do that. Not
:40:26. > :40:29.controversial. The feedback we have had from virtually everybody is that
:40:30. > :40:32.the changes that we brought in to establish that family atmosphere and
:40:33. > :40:34.quality has succeeded and as they are.
:40:35. > :40:46.I cannot believe it is just a year since you sat here. Time flies.
:40:47. > :40:49.Now, normally if you have one of these, a press badge,
:40:50. > :40:51.you can pretty much get into anywhere in the showground.
:40:52. > :40:53.But one area that is almost impossible to get access
:40:54. > :41:01.But somehow Euan has managed to blag his way in.
:41:02. > :41:04.Yes, this is the members' pavilion and, as the title suggests,
:41:05. > :41:07.you have to be a Member of the Royal Highland
:41:08. > :41:14.and Agricultural Society of Scotland.
:41:15. > :41:19.I am a member of the society, but just for one day.
:41:20. > :41:21.With me is Allan Murray, Managing Director of
:41:22. > :41:35.This is a special place for many people, isn't it? Yes, there is a
:41:36. > :41:42.great buzz and good weather. You need a commitment to getting here,
:41:43. > :41:47.you have to join the society. Very much. This is a benefit of being a
:41:48. > :41:56.member, coming here and eating and drinking. The pavilion is coming
:41:57. > :42:00.down. Yes, it is coming down. But Sir Basil Spence was the architect,
:42:01. > :42:04.so it was good in its day. What will you replace it with? Something
:42:05. > :42:11.modern, something that the members want. You have to keep the balcony,
:42:12. > :42:15.so that you can drink your champagne and look at that this fantastic
:42:16. > :42:22.scene. Yes, this is what it is about. We want them to be near the
:42:23. > :42:27.main action of the main arena. Along here are three people with great
:42:28. > :42:34.memories of this pavilion. You have been coming here for a while. Yes,
:42:35. > :42:40.since I was 21. Will you miss it when it is gone? Yes, it will
:42:41. > :42:46.change, but it is a great thing. Will you miss this building? Win
:42:47. > :42:54.it's definitely needs a face-lift. It has maybe had its day.
:42:55. > :43:00.Will you miss it? In a way, it is a first-class building, but we need to
:43:01. > :43:03.be up to date. Especially for people coming to the show. We will leave
:43:04. > :43:12.you to your champagne. On the far side of the showground, our own
:43:13. > :43:25.special champagne socialite has been enjoying a day at the races.
:43:26. > :43:38.This year there is a new event on the programme. Terrier racing. There
:43:39. > :43:44.is an demo on at the moment and a couple of terriers have already
:43:45. > :44:00.raced. Earlier on I caught up with the terrier team. Who are these two?
:44:01. > :44:03.These are two Jack Russell terriers. These are actually working dogs. I
:44:04. > :44:11.have my own pest control business and the dogs work alongside me
:44:12. > :44:21.during the winter months, controlling pests. Sadly, one of
:44:22. > :44:26.them has gone completely blind. But she still gorgeous. She is still
:44:27. > :44:33.going and still working, going out and persecuting and rats.
:44:34. > :44:39.Tell me about the format of the race. It is a continuous loop. It
:44:40. > :44:46.can go backwards and forwards all day long. The dogs come out of the
:44:47. > :44:56.starting boxes and chase. There is audience participation. Large or
:44:57. > :45:01.small, we will race all the audience members's dorks. If I had a dog, I
:45:02. > :45:06.small, we will race all the audience could they part. Yes, you could. We
:45:07. > :45:16.have a dog in the trailer that is very fast. She sends perfect. Does
:45:17. > :45:19.she have a winning streak? Yes, she has the right click in her eye.
:45:20. > :45:32.This is her winning streak. Come on. A fantastic performance. All I need
:45:33. > :46:03.to do now is get her back. She has one more surprise for the
:46:04. > :46:09.crowd. Anyone for a...? A dog poo bag?
:46:10. > :46:14.My goodness me, I hope she washed your hands. The Royal Highland Show
:46:15. > :46:19.attracts visitors from all over the globe. Sometimes keen to investigate
:46:20. > :46:22.the Scottish and Eeyore look at Scottish agriculture. This fellow
:46:23. > :46:25.has been coming to the Highland Show for many years from Australia. It is
:46:26. > :46:31.great to see you put up your looking fantastic. Why do you keep coming to
:46:32. > :46:35.great to see you put up your looking the Highland Show? I like the show
:46:36. > :46:43.and I will go to the tattoo in Edinburgh and the games. I am going
:46:44. > :46:51.to the games in Glasgow in August. I like the piping. You used to be a
:46:52. > :46:58.Piper as well? Yes, I still have my bagpipes. Where N us really are you
:46:59. > :47:08.from? New South Wales. What is the attraction of the show? What are the
:47:09. > :47:17.things you come to see? Detractors -- the tractors. I like to see the
:47:18. > :47:23.cattle. The cattle are fantastic. I would imagine you have some Scottish
:47:24. > :47:29.heritage in there. Yes. At the tattoo last year and some of my
:47:30. > :47:36.family came from the north of Inverness. You have a Scottish name,
:47:37. > :47:45.a Scottish kilt, it is a joy to see you, thank you for speaking to me.
:47:46. > :47:53.Enjoy the show. I will. Get in touch, #BBCLandward. Sarah has
:47:54. > :48:01.Twitter. Best dressed man at the show! Present company excluded, of
:48:02. > :48:08.course. Here is a treat for you. Strangely drawn to do the's jeans
:48:09. > :48:11.and waistcoat jacket combo. Sarah Jane says, loving being in Scotland
:48:12. > :48:16.this week at the Royal Highland Show with the gin bar. You may remember a
:48:17. > :48:19.couple of years ago that me and theoretic part in the poll claiming
:48:20. > :48:29.competition. Leicester made ourselves of that. Go! There we go.
:48:30. > :48:35.It is tough. I remember what happened here. Had you been working
:48:36. > :48:41.out? A little. I was working hard and then what happened? Sarah
:48:42. > :48:50.suddenly, Magic! It took a few of them to do that. No money exchanged
:48:51. > :48:55.hands, can I tell you that? I am so bitter. Pedestal with you? Great
:48:56. > :49:02.fun, though. I cannot shake the bitterness. We left the pole
:49:03. > :49:05.climbing to the experts. This is a forestry area and it is one of the
:49:06. > :49:12.most popular areas of the showground. You have axed the ring,
:49:13. > :49:17.would climbing and pole climbing. There is also a brand-new event for
:49:18. > :49:19.this year, utilities competition. Six teams will go head-to-head in a
:49:20. > :49:41.relay race. We have our first two teams
:49:42. > :49:47.competing. Team leftovers. I like that. Our you feeling about the
:49:48. > :49:51.competition? I am intrigued. You don't do this for a living? I climb
:49:52. > :49:57.trees for a living but this is different. Are you eyeing up the
:49:58. > :50:03.competition? Yes. I think we have this. Fighting talk. We are
:50:04. > :50:18.amateurs, so we have nothing to lose. I remember how tough this was.
:50:19. > :50:28.80 feet, that is a lot of tree but it is a great view from the top.
:50:29. > :50:40.The leftovers one that. A long way to go. A world record. A
:50:41. > :50:43.world-record attempt. You are hopefully about to witness a new
:50:44. > :50:50.world record being set for pole climbing. These two guys are giving
:50:51. > :50:57.it a go. It stands at 9.06 seconds. Are you ready? Are you ready? Timers
:50:58. > :51:12.are ready. Everyone, join me, three, two, one. Go!
:51:13. > :51:29.Give them a big cheer! Well done, lads. I was that for you? It was all
:51:30. > :51:34.right. How do you feel? It gets tired but OK. You are tall. But I
:51:35. > :51:39.give you an unfair advantage with ewe he is quicker than me, I do not
:51:40. > :51:45.think so. Your time with 13.34 seconds. How do you feel? A little
:51:46. > :51:50.slower than usual. That is still pretty fast! Is orations, there is
:51:51. > :51:58.always next year. What was your time? 11.3 one. Pretty impressive.
:51:59. > :52:03.Tell us what is going through your mind. You face the pole and
:52:04. > :52:10.concentrate on the pole. You did well, are you going to do it again
:52:11. > :52:13.next year? Of course. Well done. We did not see a world-record made
:52:14. > :52:16.today but hats off to the guys were giving it a goal because it is
:52:17. > :52:23.blooming hard work. Believe me, I know. It really is a difficult thing
:52:24. > :52:29.to do. 11 seconds is amazing. This is Paul Boyle for Boghall Butchers.
:52:30. > :52:32.You have been commissioned to create a Royal Highland Show pie. What an
:52:33. > :52:39.incredible thing to do! What an honour. If this is the pie? You will
:52:40. > :52:42.be the first one to tasted today. We have created a pie with local
:52:43. > :52:49.ingredients, Scotch lamb, vegetables from the Lothian 's, everything in
:52:50. > :52:53.this pie is local that you could not get around this show. That makes it
:52:54. > :52:59.Royal how the show. Most definitely Royal how the show. Most definitely
:53:00. > :53:03.-- Royal Highland Show. A pie like this is something you can do the
:53:04. > :53:07.night before. You can leave it in the fridge ready for cooking and it
:53:08. > :53:11.can be ready in 30 menace. I am loving their chat but it smells
:53:12. > :53:18.fantastic. Then I try some? I am going to get in. I will probably
:53:19. > :53:21.make a mess. Here we go. I am going to tasted. What was your thinking
:53:22. > :53:24.behind this? As I stick this in my mouth. We were trying to do develop
:53:25. > :53:32.behind this? As I stick this in my Scotland any pie. Beef birthday
:53:33. > :53:38.cakes. Especially for the Landward 40 years. It is like a meal in a
:53:39. > :53:44.pie. Your meat and two veg. That is what we have tried to create here.
:53:45. > :53:49.Enjoy that? That is fantastic. I will be chewing loss of the pastry
:53:50. > :53:55.and food. You are a superstar. Lots of the pastry.
:53:56. > :54:00.Now we know who reads all the pies. Earlier on we made crude maker
:54:01. > :54:05.Arthur Dent and he brought on an easing crooks that one some of the
:54:06. > :54:10.writers -- crook maker. We were imagining 25 years on the programme
:54:11. > :54:17.for Euan. We bought in at present. Come in here will stop our you
:54:18. > :54:25.doing? Let me present you with your crook. How good is that? A thing of
:54:26. > :54:30.beauty. Possibly the highlight of my 25 years, apart from beating you at
:54:31. > :54:36.the cooking. I am about loser. Do not go there. Congratulations. Other
:54:37. > :54:43.has tips for you because if you get a grip you have to do some answers.
:54:44. > :54:47.Quickly, though. Like that. If you want to point to something you can
:54:48. > :54:55.go like that. Excellent, I like that. Thank you very much, it's
:54:56. > :54:58.beautiful. We are joined by some former presenters from Landward.
:54:59. > :55:03.Earlier in the programme we heard from Ken Randall and others. We
:55:04. > :55:06.heard what they had to say about the programme and working on it. Claire
:55:07. > :55:12.Powell has joined us live on the programme. Good to see you. What
:55:13. > :55:17.about your memories? Here at the Highland Show we had a fantastic
:55:18. > :55:19.time. We had one programme and we followed the stockmen for 24 hours,
:55:20. > :55:29.right through into the partying later and the next day we were rough
:55:30. > :55:34.as... We saw Ross and Nancy going to Papa New Guinea and Brazil, where
:55:35. > :55:43.you restricted to let Matt Hagel, beautiful as it is? I got a job in
:55:44. > :55:46.New Zealand for a short time -- Lesmahagow. I got to share a bed of
:55:47. > :55:49.New Zealand farming with the Scottish viewers and the money was
:55:50. > :55:53.useful, of course. You paid for your own foreign trip. Yes, but it
:55:54. > :56:00.useful, of course. You paid for your worth it just to do a programme for
:56:01. > :56:03.Landward. I made my interviewee try, actually. I was planning to make you
:56:04. > :56:07.cry, we will do that over champagne later.
:56:08. > :56:13.Let's go over to Sarah. I fancy some foreign assignment! I apologise to
:56:14. > :56:19.people of strum bar -- Stranraer, the furthest I got. How long were
:56:20. > :56:24.you a producer on the programme? 24 years. Do you have a favourite
:56:25. > :56:29.dumbing assignment? When you get to produce a programme like Landward
:56:30. > :56:33.and the world is your oyster almost, it is a great privilege to be
:56:34. > :56:39.anywhere. From the jungles of Papa New Guinea, to the windblown Orkney
:56:40. > :56:42.Islands, the Western Isles are the Borders, you followed the rhythm of
:56:43. > :56:46.the changing seasons, there is never a shortage, there never was a
:56:47. > :56:52.shortage of a story and it was a great way to spend almost quarter of
:56:53. > :56:58.a century. After, what is your favourite presenter? Which one over
:56:59. > :57:07.the years? I am talking to you now and looking at you... Out of camera
:57:08. > :57:15.shot is Ross Muir, Ken Randall, Claire Powell, Nancy Nicolson and
:57:16. > :57:19.there is even more. I cannot believe you at that question! We have cake
:57:20. > :57:27.and champagne. Would you like to cut the cake? We
:57:28. > :57:36.either -- I will give it a go. This is amazing, isn't it? A cheer when
:57:37. > :57:43.they get to the bottom, yes! Arthur, a big piece for you. Let's keep
:57:44. > :57:52.going. This is fantastic. Ladies first, really, isn't it? Take a bite
:57:53. > :58:01.and pass it along. We should maybe have a pre-cut this, shouldn't we?
:58:02. > :58:04.He can get one later. I will let them have cake and champagne. It
:58:05. > :58:07.will be a long afternoon. You can be sure of that. It has been a
:58:08. > :58:10.wonderful Royal Highland Show this year and it is an honour to be part
:58:11. > :58:14.of a programme that has been going for 40 years and is the everyone who
:58:15. > :58:22.used to work on it. If you want to get in touch, send us e-mails. We'll
:58:23. > :58:25.be back with the new series in the autumn and will will bring you the
:58:26. > :58:29.best of the Scottish countryside. It has been a joy to bring you the
:58:30. > :58:33.Royal Highland Show this time. I am heading back for champagne and cake.
:58:34. > :58:36.All the best from me and all of them. Bye-bye! All the best! Where
:58:37. > :59:07.is my drink? # I see trees of green... #
:59:08. > :59:10.Just look at that.