Episode 11 Landward

By the end of today, more than 175,000 people will have

5000 animals will have been housed, fed and watered on site.

Tens of thousands of burgers will have been consumed.

And it will all have contributed a staggering ?46 million

Welcome to Landward, live at the Royal Highland Show.

A very warm welcome to you this Sunday lunchtime from our ringside

seat here at the Ingliston Showground.

We've been here since before the show opened on Thursday to scout

out some of the best entertainment to be had at the show this year.

If you want to tell us what you've enjoyed most about the show, get

in touch via Twitter - #BBCLandward.

Here's a taster of what's coming up in the next hour.

The party can start. She is ready to be built. Win get your boundaries

out as far as you can. He is getting help. Lots to look forward to over

the next hour. One of the things I can never get

over when I come to the show is the size, scale and sheer number

of huge beef cattle. Their hotel for the week

was the Highland Hall, and before the show started we were on hand

to see the logistical operation as the livestock

arrived to check in. For the duration of the show, this

is transformed into the largest cattle shed. There are more than a

thousand Deary and beef cattle here. All of them potential show stoppers.

The man responsible for turning this into a cow hotel joins me now. Nice

to see you again. You normally plan weddings and events, very different

to the sort of thing. Slightly. The difference is you are working with a

four-legged person. But the wedding, it is a two legged person. In a

wedding, you tell them to go and sit down. In here in the cattle shed,

you take them out to the ring for the show. I imagine this takes a

huge amount of setting up? My son and I come here in the beginning of

June and put the stalls up in three days. On the days of the shows,

we're in charge of making sure that the straw is taken away, there is

clean water, he, fodder. If the electricity breaks down, we get an

electricity. You do all of I fix everything. Some of these animals

cost ?50,000 quite easily. We have a bet on call 24 hours, we make sure

that the straw is prime Angus straw. What about the social aspect of

this? Very much. After the show closes, the party starts until the

very small errors in the morning. We sometimes have dancing in the

middle. It is a holiday for a lot of these boys. They come down in the

caravan and they just party. The cream of Scottish livestock come

here and these organisers do their very best to make sure that all the

cattle are very well accommodated. She looks very happy indeed. Enjoy

the show. Thank you. It is amazing to think of all the

hard work that goes on behind-the-scenes.

Even the goats have their own marquee, and I am told that their

numbers are growing. I am joined by a goat steward. Who to be have here?

She is a goat kids. She won first prize in her class.

She is a goat kids. She won first Why do you think they are becoming

more popular? People are becoming more aware of the health benefits.

Goats are very friendly animals, you can see that. They are good at

having a nibble at things. What are you breeding them for, what are

people reading them for, their milk or their meat? We greet them for

milk, but you can breathe them for meat as well. What is the meat taste

like? It tastes like alarm, but it is leaner so it is healthier. Given

all the products out there on the shop shelves, will this take off?

There is a growing market for it. People are out there looking for

local products, something a little healthier, so I think that it well.

She has done very well. People are becoming more aware of goats. Their

numbers are growing. What breeds are popular? Lots of breeds are popular.

Some of the meat goats are becoming more popular. The poor are looking

to start farming those commercially for meat reduction, -- some people

are looking. Is she just a bit busy there? Yes, she is quite busy. That

is a theme Landward. I wonder why! Thank you. The prestigious goats

competition involves judging them not just on the looks, but also on

the quantity and quality of the milk. It is a very complicated

process, as UN has been finding out. process, as UN has been finding out.

-- Euan. You the goat man. That is what I

have known from. Where have you come from? County Down in Northern

Ireland. Why the Royal Highland Show? We have been coming here for

years, it is one of the shows on Show? We have been coming here for

circuits. I understand that goats judging is one of the most

complicated things in the world. It is the most complicating. --

complicated. Tonight we are about to finish the milking competition at

7:40pm. The boats were stripped out yesterday evening. Milked out last

night for 7:40pm. Again, it must happen tonight by 7:40pm. There is a

lot of noise going on, are you ready? Yes, we're getting to the

stage we are now ready for our tea. So the quality, the wait is judged?

Yes, the quantity, the yield of milk, and the protein. It is not

easy. No, not for the judge, destroying the balance everything.

What are their names? Which is your best?

This is Salubrious. And this one is Alice and Dolores.

That is Dolores ready to go. Who knows, we may up a winner.

He leaves a happy man, they won many prizes.

There are a lot of traditional skills on display around

the showground ? everything from sheep-shearing to farriery.

But one of the most beautiful craft skills I have always admired

What we have here? This was first in its class. This is their fancy

crook, which was second in its class. This is stunning. How long

would it take to make a mark a week to ten days from when you start.

Do you draw the design, or is it all up here?

It is all in the head. I have been doing it for 20 years. So you know

what you're doing? Sometimes. Sometimes I do not. You start with a

ram's horn, you boil it for half an hour or so. Then you squeeze it

between two plates. We can see that they are. What are you doing? Lots

of concentration on your face. Do you enjoy it? Absolutely delighted.

Do you ever make a mistake and cut a little bit off? Sometimes. You

concentrate on something else, you get in a hurry, you can take too

much. Has it been a good show for you? Yes, busy.

This is Landward s 40th anniversary year and Euan has worked on the

We did a bit of shopping to get him a present. Later in the programme we

will be revealing that. Get in touch with us and let us know

what you think of the programme. We have had great comments and we value

them, so get in touch. On Friday's programme we showed

you some great beef cattle, but we didn t have the result

of the top prize ? the overall The winner was from Leicestershire.

What a supreme beast years. Look at that, fantastic. I will let you

revel in the glory of that fantastic animal. Winning rosettes is very

important for the sheep farmers as well.

Euan's over at the Sheep lines, where one of the big judging events

of the showground and now is no exception.

Soon the Pairs competition will be judged.

To explain what that is all about, I'm joined by Andrew Goldie.

Explain the competition first. It is the male champion and female

champion of all the breeds. They are taken out of the ring. The champion

breed here are selected and the reserve champion breed here are

selected. The male champion and female champion will be taken

through, they will not only be assessing the individual animals,

but how the peer match. So you can have one breeder being matched with

another pair? You might have something like the blue faced

Leicester going up against another breed? He will be looking for the

individual breed qualities of the animals as well, as there are many

different aspect. This is the unique competition, because this is about

bragging rights? Absolutely, it gives the breeders the chance to say

that they are the top breeder at the Royal Highland Show. Do they get a

kick out of it, is there a lot of competition between the breeds?

Absolutely. It is an advertisement not only for their own breed, they

also want to showcase the breed in general. Show the best bet is here

at the Royal Highland Show. But it can also be quite devastating for

some of the people taking part. This Leicester came fourth, sadly. You

must be quite devastated? A bit of a long faced bear. If we

get the result of that we will bring it to you.

Did he try to introduce a sheep live on air? 25 years on the programme

and doesn't know they don't speak. These are Zwarbel sheep. What are

the sheep, where do they come from and why are they at the show and why

have you painted in black? I have not painted them black. ! The sheep

are needed to Holland, they have been imported to the south-west of

England is 25 years ago. It is the 10th anniversary show of them at

Highland Show this year and they are here because everyone seems to like

them. They are important the popular. Zwarbel. It means black and

blaze. The blaze on their face. They are body but how do they compare to

a black face, a traditional breed? They are more docile than a

blackface. The ideal for somebody younger, somebody retired or

possibly the Farmer's wife to have had the hobby flop. They are very

popular but how do they taste? The Zwarbel taste delicious. It's saline

and sweet meat low in cholesterol and high in health. It is something

you should taste in your life once. As a Farmer's wife should I take

them home? You should try. Honey, I'm bringing some Zwarbels home. I

was the show for you? We have had better years! We did not do badly

but next year we may do better. I cannot believe she asked that tough

question! Thank you for bringing them in. Thanks for asking the

question! Thank you for bringing questions. We are asking you to get

in touch with #BBCLandward. Alex Davenport has been in touch. Drafts

for farm animals, he says. John says not to be the cattle in the food

stalls, it was fascinated me at the Royal Island Schauble top Carol and

she will want to wish norm in a get well soon. He is a short regular

watching from hospital this year. I believe that is Carol's husband. Get

well soon, enjoy the show as the aeroplanes take off in the

background. This is the 40th anniversary of Landward. During the

show this week we had been going out and meeting former presenters as

they had been going around the showground. Over the years, there

have been many presenters of Landward and I have come to the

Highland Hall to meet Nancy Nicolson, now farming editor of the

career. Only one of the disease people in the whole showground. --

Courier over the decade that you worked on the programme, has been

something that stood out as a highlight? Ten years, difficult to

choose one subject but Brazil, the Brazilian beef industry was a bit of

a highlight. It was causing a lot of gangster in Scotland at the time.

Imports of -- axed. -- angst. Brazil, beef barons have their

sights set on us. We had a fabulous time. What I jealous? Yes, I was. I

have come to Scotland's rural college where Ken Randall is a

communications bigwig. Ken. Based to see you again. How long were you one

Landward? 17 years. What has stood out? Landward in Brussels. Seeing

the rooms that the ministers use for their talks and ministers. You get

understand how Brussels works and Landward was there, the access, the

way it gets access to so many places. Ross Mueller. Landlord's

first ever present. That is me. How many years did you work on it? Over

20 years. Perhaps 500 or 600 programmes. I went all over the

world. A horrible question but, out of those 600 programmes, that

something stood out for you? Papua New Guinea. Part of an island lying

just to the north of Australia in the South Pacific. It was a global

culture shock for us but each amended experience. One that still

lives with me. But by New Guinea. Where did I go? Stranraer. It is not

fair. I know the feeling. Later we will be blowing out the candles on

rosettes are programmes at the Royal Highland Show but there is also a

lot of prize money and for sure jumpers the Royal Highland Show has

some of the best prize-money on offer in Scotland this year.

Yesterday, I had a ringside seat for all the highlights. Organisers have

just finished building this course and with jumps about 1.5 metres

high, it is pretty scary and daunting for the writers. To take

part in the competition you have to be a top level show-jumper. With a

prize fund of ?6,000 on offer, some big names have come to compete. I

enjoyed by Mark McGavin, the course designer. Initial thoughts, you

happy with the layout? The riders designer. Initial thoughts, you

seem happy, there has been no protest. Everything has been laid

out how I hoped. All some good condition for top we have two

Olympians. We have top riders from side of the border. This is the most

competitive field we have had in the last couple of years here. They are

all warming up. They are hoping to win ?6,000.

In round one, six went clear and progressed to the final round,

including Helen, James Smith and keep sure. -- Keith. Sure jumping

including Helen, James Smith and legend Jeff didn't quite make it. --

show-jumping. A redesign going on there. Yes, preparing for the second

round. Six clear round there, the horses jumped fantastic, so they are

preparing the course. A shortened course with seven fences. That is

tough. Some will set at one metre 60 towards the end and the fastest one

and leave them up is the winner. The crowd are loving it. They are a

knowledgeable crowd. Hopefully we will not disappoint. I will let you

crack on. First into the ring is former Olympian Robert Smith. He

gets a clear round with a blistering time of 45, 58. Others, close but

can go as quickly. The last competitor into the ring is the

young Scotsman James Smith riding. Can he go clear and beat Robert's

time? I'm not saying you were not smiling

hourly but there is a big smile on your face. You cannot be good, you

may as well be lucky. It is every course designer's dream that the

last horse in wins the competition for stop it is magical. The crowd on

their feet. I said someone would do that last dozen and seven straight,

the rider said it was too long and James said it is on. That has made

the difference, have a second between him and Robert Smith. He

showed him how it was done. Great, I knew what I had to do. It all went

to plan. He jumped super. On home turf. Yes, it's great, he wanted to

win. At the Highland Show, competitors

come from all over the globe to take part in the sheep shearing

competitions. One of the most hotly contested is the Scottish

championship. I will meet a former national champion and legend of the

sheep shearing world. Colin, let's talk about this. This

looks exciting. Lots of stuff going on. Multiple Scottish champion. Yes,

looks exciting. Lots of stuff going I am. A few years ago now. It was in

the 1980s. How big a deal is said to win the Scottish championship? Every

Scottish era, that is their dream. To make that dream come true, you

have to be dedicated. You have to be focused. You have to set your

boundaries, get them out as far as you can. We are talking 20 sheep

getting short. It could be 15 minutes. It is 100% quality. At

level that takes months of training. Can you make a living as a sheep

Shearer? Yes, of course you can. You can shear 12 months of the year if

you wish but you have to travel around the world. It is a wonderful

way to see the world and work with the people at the grassroots. In the

UK, this shearing season lasts eight weeks in one area. The guys you are

seeing here, they are starting in the beginning of May in the South of

England and they are working their way up here to the West of Scotland

and into all this. If you travel, you can get four months in the UK.

Where does it go after that? Some will go to Scandinavia and some will

close to Australia. Some will go to New Zealand. A great life! It is one

job that you get some time all the time. The Scottish Championships, if

you win the Scottish, you get to go to the worlds. The winner of the

Scottish champions will be the captain of the Scottish team in the

World Championships. That is on the 9th of February in New Zealand.

South Island of New Zealand next year. That is not bad. One of the

best accolade is a Shearer can get to where the vessel on their back.

That is what they want. -- Thistle. The man who will be wearing the

vessel is Gavin March, he won the Scottish Championships less than 30

minutes ago. Congratulations. I have been to the sheep shearing

yesterday, it was the first time I went. I could not believe how

exciting it was. You are up against guys and the speed you do it is

incredible. It comes down to your fitness. You have to have incredible

fitness so you can last the distance. We are doing 20 sheep in

15 minutes. You cannot afford to be dragging your heels and fall behind.

You have to push yourself every day to keep it up. I presume technique

is important. Yes, proper training right from the start when he began

and it is years of dedication to perfect your style. It is like any

other sport. The more you put in, the better you get. You are heading

to New Zealand in February. You are from Aberdeenshire but you live in

to New Zealand in February. You are New Zealand. Yes, I'm farming in New

Zealand. It is different for me, I have to qualify here and then head

home again. It makes it hard. I have lost the advantage of all sheep. I

am competing against the best in the world in New Zealand all the time so

that gives me an edge. You have to push yourself against the best all

the time. You will wear the vessel on your back on that route, but you

have done it before. -- Thistle. I wonder World Championships in New

Zealand in 2012. I won the team event in 2014 in Ireland. It is all

going on. Lots more to do. I won the Golden Shearer in New Zealand last

year as well. You are a superstar of shearing. Good luck in New Zealand

in February. Fantastic stuff. A more global champion and former World

Championship than the Mac champion on Landward life. Let's catch up

with Euan who went searching for big boy's toys.

When we pop along to the trade stands, we usually concentrate on

the biggest and most expensive machinery of an offer like this

tractor which, at 570 horsepower, makes it the most powerful

conventional tractor in the world. Today we are looking at something a

little different. Every year at the show, awards are given out for

technical innovation and this year it has not gone to a tractor, it has

gone to a cattle crush. This is the JDK SP2 with trimming cattle.

Normally these are used to restrain cattle when they are being handled

by the clever thing about this is that the flow rises. Take it away.

These straps are used to rule the cattle's feet four hoof trimming. It

makes it safer and easier for the operator. We went to a farm earlier

to see one of these in action and to ask the basic question, why do you

need to trim a Cal's hooves. Cairo 's feet are like humans. Cow's feet,

we dreamt them three times a year. It is about preventing lameness.

Gregor feels this fancy bit of kit is worth the ?20,000 price tag. The

floor rises, it operates at a comfortable level or the person

doing the cow's feet. For speed, unless the feet quickly and it is

faster. It is used every day. One happy customer. I use telling many

of these? Proving very popular. Let me add, then. Could I interest you

in buying one? Let me out! Disappointed he didn't put his head

in there when they shut it. We love it when you get in touch and tell us

how you are feeling watching the programme last year at the show. Get

in touch. Here's one, as a keen watcher Landward, I am loving the

Highland Show. Murray says, looking forward to seeing the walking sticks

and shepherd crooks on Sunday at the Royal Highland Show. Get in touch

with us, #BBCLandward. Those of you who watched the programme regularly

will know I do things in the fruit than but I am not a great cook. We

sent Euan off to a competition organised by Quality Meat Scotland.

Welcome to the cook-off. This is a little fun challenge and it is nice

to be on the other side, as a judge. We will be cooking some amazing

Scott Scotch lamb. Euan, you will be cooking some amazing Scotch beef.

Potato! Haggis and race. That is like Euan's staple diet. The

carry-out Queen is now going to open her on. Peppers.

Monge Scotch. 20 minutes. One edible plate of food each. That's it now.

These ingredients are ridiculous. I am thinking stir-fry. I am pleased

to see she has gone for stir-fry, primary school cooking. They will be

seeing, what is mummy doing in the kitchen? How do you make this up and

work? This is still high? He is getting help. He is getting help. It

would be nice to have some papers to go with this. They say that beef is

pretty easy, but it takes a real chef Kimiko Lamb. You have ten

minutes to go. -- to cook lamb. Must be quite close to plating up

now. I do not know what else I should be doing. A tiny bit of cumin

in the. It is getting messy. CHEERING.

Eight, seven, six, five, four, three, two, one. Stop cooking.

What a mess. That is impressive. Stop cooking. This is called Sarah's

sweet chilli surprise. What is the surprise?

What is on the side. It is lovely. surprise?

Scotch beef with haggis and potatoes. Stake, haggis and tatties.

Correct. Also very good. But there is just one winner today. Just a

little bit more technique and clear, and the winner today is CHEERING..

CHEERING. The horses are always a star, but

this year they are featuring in another way.

During the First World War, these four-legged she rows were sent into

battle and that is being commemorated.

Gillian is one of the organisers. commemorated.

Tell me about this exhibition. This is part of a four-year rolling

programme that the Royal Highland Show agricultural Society have

undertaken to commemorate World War I and paid tribute to the men and

the animals that search during that time. This is the second year we

have run it. This year the programmes focusing on the role of

have run it. This year the horses and how that impacted on

agriculture and industry in Scotland. Why have you chosen horses

in particular? I think that the story is very untold about horses.

Many of the horses did not return. In this room, we focus on World War

I specifically. We have talked about Scottish regiments, the role of the

warhorse, what life was like on the Western front, it was really hard

conditions, it was obviously really bad. The horses were shoulder deep

in mud, living out in the cold, with no shelter, very limited rations.

in mud, living out in the cold, with The men did their best to care for

them and formed really strong bonds with their horses. This exhibition

gives a brief glimpse of the sacrifices made in the Great War.

Like the soldiers themselves, hundreds of thousands of horses and

ponies were taken from fields and farms across Scotland never to

return. From the strongest horses to some

of the quickest, and yesterday there was a Pony Club Games

competition in the main ring. We're joined by 14-year-olds

Georgia Brown and Heather Wylie, who took part along

with Georgia s pony. Is there a particular type of horse

that is good for this? Not really. Just as long as they can turn and

they have speed. We have some amazing pictures of you taking part

in the Games yesterday. Just cause to what is happening. This is how

they're picking up the ball. You have to put the ball in the corner

and then looked down to the next corner. How many stages either? --

are there? There is a big fight for first place. How much do you have to

train? Twice a week currently, it is hard going. Feel free to take him

for a walk. If you feeling jumpy. The competition is quite tough? It

is all quite even at the moment, so it is quite difficult. I hear that

both of you girls have got into the Scottish team. That is fantastic.

Pony Club Games now, what is next? We hope to get into other

Pony Club Games now, what is next? competitions next year. And you won

Now, Dougie s at the bar Thank you.

I'm joined by Highland Show Manager David Jackson.

So far it has been what you would expect from the Royal Highland Show.

The weather has been kind to us, the compared jurors -- the competition

has been as high as ever. Our numbers up this year? They are

certainly on par with last year. If we can get a few more people don't

today we might have another record. Not quite as close to 200,000 as I

wanted, but very close to establishing yet another record on

the back of the one we established last year. You're always innovating

and trying to make things better. One of the things you have written

is the overpass/underpass for cattle and people. How's that working? It

used to get a little busy round the back of the grandstand and it has

worked supremely well. We put a few animals over at the beginning of the

week, but not the numbers of animals we have had since then. But it has

worked without a hitch. Both for the pedestrians going under and the

animals going over. It is a great investment.

Some controversial changes ? no herdsmen s bar.

It has been replaced. Yes, by The Stetson. That is a country music

buyer. We have been getting great feedback. There is dancing in the

air as well. If you want to party in the early hours you can do that. Not

controversial. The feedback we have had from virtually everybody is that

the changes that we brought in to establish that family atmosphere and

quality has succeeded and as they are.

I cannot believe it is just a year since you sat here. Time flies.

Now, normally if you have one of these, a press badge,

you can pretty much get into anywhere in the showground.

But one area that is almost impossible to get access

But somehow Euan has managed to blag his way in.

Yes, this is the members' pavilion and, as the title suggests,

you have to be a Member of the Royal Highland

and Agricultural Society of Scotland.

I am a member of the society, but just for one day.

With me is Allan Murray, Managing Director of

This is a special place for many people, isn't it? Yes, there is a

great buzz and good weather. You need a commitment to getting here,

you have to join the society. Very much. This is a benefit of being a

member, coming here and eating and drinking. The pavilion is coming

down. Yes, it is coming down. But Sir Basil Spence was the architect,

so it was good in its day. What will you replace it with? Something

modern, something that the members want. You have to keep the balcony,

so that you can drink your champagne and look at that this fantastic

scene. Yes, this is what it is about. We want them to be near the

main action of the main arena. Along here are three people with great

memories of this pavilion. You have been coming here for a while. Yes,

since I was 21. Will you miss it when it is gone? Yes, it will

change, but it is a great thing. Will you miss this building? Win

it's definitely needs a face-lift. It has maybe had its day.

Will you miss it? In a way, it is a first-class building, but we need to

be up to date. Especially for people coming to the show. We will leave

you to your champagne. On the far side of the showground, our own

special champagne socialite has been enjoying a day at the races.

This year there is a new event on the programme. Terrier racing. There

is an demo on at the moment and a couple of terriers have already

raced. Earlier on I caught up with the terrier team. Who are these two?

These are two Jack Russell terriers. These are actually working dogs. I

have my own pest control business and the dogs work alongside me

during the winter months, controlling pests. Sadly, one of

them has gone completely blind. But she still gorgeous. She is still

going and still working, going out and persecuting and rats.

Tell me about the format of the race. It is a continuous loop. It

can go backwards and forwards all day long. The dogs come out of the

starting boxes and chase. There is audience participation. Large or

small, we will race all the audience members's dorks. If I had a dog, I

small, we will race all the audience could they part. Yes, you could. We

have a dog in the trailer that is very fast. She sends perfect. Does

she have a winning streak? Yes, she has the right click in her eye.

This is her winning streak. Come on. A fantastic performance. All I need

to do now is get her back. She has one more surprise for the

crowd. Anyone for a...? A dog poo bag?

My goodness me, I hope she washed your hands. The Royal Highland Show

attracts visitors from all over the globe. Sometimes keen to investigate

the Scottish and Eeyore look at Scottish agriculture. This fellow

has been coming to the Highland Show for many years from Australia. It is

great to see you put up your looking fantastic. Why do you keep coming to

great to see you put up your looking the Highland Show? I like the show

and I will go to the tattoo in Edinburgh and the games. I am going

to the games in Glasgow in August. I like the piping. You used to be a

Piper as well? Yes, I still have my bagpipes. Where N us really are you

from? New South Wales. What is the attraction of the show? What are the

things you come to see? Detractors -- the tractors. I like to see the

cattle. The cattle are fantastic. I would imagine you have some Scottish

heritage in there. Yes. At the tattoo last year and some of my

family came from the north of Inverness. You have a Scottish name,

a Scottish kilt, it is a joy to see you, thank you for speaking to me.

Enjoy the show. I will. Get in touch, #BBCLandward. Sarah has

Twitter. Best dressed man at the show! Present company excluded, of

course. Here is a treat for you. Strangely drawn to do the's jeans

and waistcoat jacket combo. Sarah Jane says, loving being in Scotland

this week at the Royal Highland Show with the gin bar. You may remember a

couple of years ago that me and theoretic part in the poll claiming

competition. Leicester made ourselves of that. Go! There we go.

It is tough. I remember what happened here. Had you been working

out? A little. I was working hard and then what happened? Sarah

suddenly, Magic! It took a few of them to do that. No money exchanged

hands, can I tell you that? I am so bitter. Pedestal with you? Great

fun, though. I cannot shake the bitterness. We left the pole

climbing to the experts. This is a forestry area and it is one of the

most popular areas of the showground. You have axed the ring,

would climbing and pole climbing. There is also a brand-new event for

this year, utilities competition. Six teams will go head-to-head in a

relay race. We have our first two teams

competing. Team leftovers. I like that. Our you feeling about the

competition? I am intrigued. You don't do this for a living? I climb

trees for a living but this is different. Are you eyeing up the

competition? Yes. I think we have this. Fighting talk. We are

amateurs, so we have nothing to lose. I remember how tough this was.

80 feet, that is a lot of tree but it is a great view from the top.

The leftovers one that. A long way to go. A world record. A

world-record attempt. You are hopefully about to witness a new

world record being set for pole climbing. These two guys are giving

it a go. It stands at 9.06 seconds. Are you ready? Are you ready? Timers

are ready. Everyone, join me, three, two, one. Go!

Give them a big cheer! Well done, lads. I was that for you? It was all

right. How do you feel? It gets tired but OK. You are tall. But I

give you an unfair advantage with ewe he is quicker than me, I do not

think so. Your time with 13.34 seconds. How do you feel? A little

slower than usual. That is still pretty fast! Is orations, there is

always next year. What was your time? 11.3 one. Pretty impressive.

Tell us what is going through your mind. You face the pole and

concentrate on the pole. You did well, are you going to do it again

next year? Of course. Well done. We did not see a world-record made

today but hats off to the guys were giving it a goal because it is

blooming hard work. Believe me, I know. It really is a difficult thing

to do. 11 seconds is amazing. This is Paul Boyle for Boghall Butchers.

You have been commissioned to create a Royal Highland Show pie. What an

incredible thing to do! What an honour. If this is the pie? You will

be the first one to tasted today. We have created a pie with local

ingredients, Scotch lamb, vegetables from the Lothian 's, everything in

this pie is local that you could not get around this show. That makes it

Royal how the show. Most definitely Royal how the show. Most definitely

-- Royal Highland Show. A pie like this is something you can do the

night before. You can leave it in the fridge ready for cooking and it

can be ready in 30 menace. I am loving their chat but it smells

fantastic. Then I try some? I am going to get in. I will probably

make a mess. Here we go. I am going to tasted. What was your thinking

behind this? As I stick this in my mouth. We were trying to do develop

behind this? As I stick this in my Scotland any pie. Beef birthday

cakes. Especially for the Landward 40 years. It is like a meal in a

pie. Your meat and two veg. That is what we have tried to create here.

Enjoy that? That is fantastic. I will be chewing loss of the pastry

and food. You are a superstar. Lots of the pastry.

Now we know who reads all the pies. Earlier on we made crude maker

Arthur Dent and he brought on an easing crooks that one some of the

writers -- crook maker. We were imagining 25 years on the programme

for Euan. We bought in at present. Come in here will stop our you

doing? Let me present you with your crook. How good is that? A thing of

beauty. Possibly the highlight of my 25 years, apart from beating you at

the cooking. I am about loser. Do not go there. Congratulations. Other

has tips for you because if you get a grip you have to do some answers.

Quickly, though. Like that. If you want to point to something you can

go like that. Excellent, I like that. Thank you very much, it's

beautiful. We are joined by some former presenters from Landward.

Earlier in the programme we heard from Ken Randall and others. We

heard what they had to say about the programme and working on it. Claire

Powell has joined us live on the programme. Good to see you. What

about your memories? Here at the Highland Show we had a fantastic

time. We had one programme and we followed the stockmen for 24 hours,

right through into the partying later and the next day we were rough

as... We saw Ross and Nancy going to Papa New Guinea and Brazil, where

you restricted to let Matt Hagel, beautiful as it is? I got a job in

New Zealand for a short time -- Lesmahagow. I got to share a bed of

New Zealand farming with the Scottish viewers and the money was

useful, of course. You paid for your own foreign trip. Yes, but it

useful, of course. You paid for your worth it just to do a programme for

Landward. I made my interviewee try, actually. I was planning to make you

cry, we will do that over champagne later.

Let's go over to Sarah. I fancy some foreign assignment! I apologise to

people of strum bar -- Stranraer, the furthest I got. How long were

you a producer on the programme? 24 years. Do you have a favourite

dumbing assignment? When you get to produce a programme like Landward

and the world is your oyster almost, it is a great privilege to be

anywhere. From the jungles of Papa New Guinea, to the windblown Orkney

Islands, the Western Isles are the Borders, you followed the rhythm of

the changing seasons, there is never a shortage, there never was a

shortage of a story and it was a great way to spend almost quarter of

a century. After, what is your favourite presenter? Which one over

the years? I am talking to you now and looking at you... Out of camera

shot is Ross Muir, Ken Randall, Claire Powell, Nancy Nicolson and

there is even more. I cannot believe you at that question! We have cake

and champagne. Would you like to cut the cake? We

either -- I will give it a go. This is amazing, isn't it? A cheer when

they get to the bottom, yes! Arthur, a big piece for you. Let's keep

going. This is fantastic. Ladies first, really, isn't it? Take a bite

and pass it along. We should maybe have a pre-cut this, shouldn't we?

He can get one later. I will let them have cake and champagne. It

will be a long afternoon. You can be sure of that. It has been a

wonderful Royal Highland Show this year and it is an honour to be part

of a programme that has been going for 40 years and is the everyone who

used to work on it. If you want to get in touch, send us e-mails. We'll

be back with the new series in the autumn and will will bring you the

best of the Scottish countryside. It has been a joy to bring you the

Royal Highland Show this time. I am heading back for champagne and cake.

All the best from me and all of them. Bye-bye! All the best! Where

is my drink? # I see trees of green... #

Just look at that.