0:00:02 > 0:00:03If you love the beauty of Scotland as much as I do,
0:00:03 > 0:00:06then the next 30 minutes will certainly rock your boat.
0:00:06 > 0:00:07It's Landward time.
0:00:27 > 0:00:30Hello, and a very warm welcome to the programme.
0:00:30 > 0:00:34I'm currently in Pittenweem in Fife, but in a busy half-hour
0:00:34 > 0:00:36we're going to be crisscrossing the country.
0:00:36 > 0:00:38In a moment, Euan's going to be asking whether we need
0:00:38 > 0:00:41more National Parks in Scotland, but first,
0:00:41 > 0:00:43here's where the rest of us are going to be.
0:00:45 > 0:00:49I relive a humiliating experience on Elie beach...
0:00:49 > 0:00:50Disappointing.
0:00:54 > 0:00:57..Euan tries to frighten some police horses...
0:00:57 > 0:01:01I'm not sure who's more nervous, them or me.
0:01:01 > 0:01:05..and Sarah's not sure of the etiquette at a Buddhist temple.
0:01:05 > 0:01:06I don't know why I'm whispering.
0:01:06 > 0:01:10I haven't been told to whisper, but I just feel like I should whisper.
0:01:17 > 0:01:18But first,
0:01:18 > 0:01:21Scotland currently has two National Parks -
0:01:21 > 0:01:24Cairngorm and Loch Lomond and the Trossachs.
0:01:24 > 0:01:26Some people believe we should have more,
0:01:26 > 0:01:28so we wanted to know why.
0:01:28 > 0:01:31Euan's been looking into what benefits Parks bring
0:01:31 > 0:01:33to the communities that live within them.
0:01:34 > 0:01:35Earlier this year,
0:01:35 > 0:01:39I was lucky enough to travel to the United States,
0:01:39 > 0:01:43to make a series of radio programmes celebrating the centennial
0:01:43 > 0:01:45of their National Park Service.
0:01:45 > 0:01:49Famously, the pioneer of the US National Park system
0:01:49 > 0:01:51was Scottish-born John Muir.
0:01:51 > 0:01:55The American set-up, though, is very different from ours.
0:01:55 > 0:01:57When the Parks were first formed,
0:01:57 > 0:02:00the US Government sent in the cavalry
0:02:00 > 0:02:04and the land was cleared of sheep, shepherds and farmers,
0:02:04 > 0:02:08and the parks effectively became frozen in time.
0:02:08 > 0:02:10There's no farming, there's no forestry,
0:02:10 > 0:02:14there's no development, and nobody's allowed to live in the Parks.
0:02:14 > 0:02:18And it made me think how different the Parks are in the land of
0:02:18 > 0:02:22John Muir's birth, where there is forestry, there is farming
0:02:22 > 0:02:25and economic development is positively encouraged.
0:02:27 > 0:02:30And some people think having more Parks in Scotland
0:02:30 > 0:02:32could boost the rural economy.
0:02:33 > 0:02:36- Alex.- Euan, good morning, how are you?
0:02:36 > 0:02:37So, where are we going?
0:02:37 > 0:02:39Well, I thought we'd head up to the top of the hill,
0:02:39 > 0:02:42there's a trig point above the top of this small hill behind my house,
0:02:42 > 0:02:43and usually a beautiful view at the top of it.
0:02:43 > 0:02:45On a good day, it's a fantastic view.
0:02:45 > 0:02:47On a good day, it's just truly wonderful.
0:02:47 > 0:02:48It's going to look lovely.
0:02:48 > 0:02:51Sir Alex Fergusson, former Conservative MSP,
0:02:51 > 0:02:55is the President of the Scottish Campaign for National Parks.
0:02:55 > 0:02:58The Campaign is calling for seven new National Parks
0:02:58 > 0:03:02to be established, including one here in Galloway.
0:03:03 > 0:03:06So, Dumfries and Galloway.
0:03:06 > 0:03:08It's beautiful. It's lovely.
0:03:08 > 0:03:11You've got these rolling green hills.
0:03:11 > 0:03:14But why would you want to make it into a National Park?
0:03:15 > 0:03:18Well, I think I'd almost answer that by saying, "Why wouldn't you?"
0:03:18 > 0:03:19It's got...
0:03:19 > 0:03:23As long ago as 1945, it was identified
0:03:23 > 0:03:26as being eminently suitable for consideration as a National Park.
0:03:26 > 0:03:29We now have Scotland's first biosphere,
0:03:29 > 0:03:30we have the Dark Sky Park,
0:03:30 > 0:03:33and we have all of these different designations.
0:03:33 > 0:03:36And it is becoming more and more apparent that sort of
0:03:36 > 0:03:40full National Park status is the logical step to take.
0:03:40 > 0:03:42But there's an awful lot of negative things, Sir Alex.
0:03:42 > 0:03:45I mean, you... In many respects, it could be seen as
0:03:45 > 0:03:48a planning authority that would restrict people,
0:03:48 > 0:03:51would restrict folk that are living and working here at the moment.
0:03:51 > 0:03:54And perhaps stifle business development.
0:03:54 > 0:03:57Well, I think the evidence is the exact opposite of that.
0:03:57 > 0:04:02If you look at National Parks in the UK and in the wider world,
0:04:02 > 0:04:04I don't think that is the case.
0:04:04 > 0:04:06They can be stifling, but they don't have to be.
0:04:06 > 0:04:09And the beauty of Scottish legislation,
0:04:09 > 0:04:12and I think this is unique in the world, is that one of the main aims
0:04:12 > 0:04:16of the National Park is to encourage sustainable economic development.
0:04:16 > 0:04:18Now, that's the very opposite of stifling.
0:04:21 > 0:04:23As well as Galloway, the campaign group
0:04:23 > 0:04:26suggests six other National Parks,
0:04:26 > 0:04:28ranging from the Cheviots in the Borders
0:04:28 > 0:04:33to a coastal and marine park based round Mull, Coll and Tiree.
0:04:33 > 0:04:35They say the designation would draw people
0:04:35 > 0:04:38to some of Scotland's hidden gems.
0:04:38 > 0:04:41Do you not really want to keep it a secret? Because I...
0:04:41 > 0:04:45I feel National Park designation would inevitably
0:04:45 > 0:04:46bring more people into the area.
0:04:46 > 0:04:49Nobody, I don't think, who's involved in tourism
0:04:49 > 0:04:51or economic regeneration in this part of Scotland
0:04:51 > 0:04:53would say that we have too many people.
0:04:53 > 0:04:56We don't. There is room for many, many more.
0:04:56 > 0:04:58Because, as I've long argued,
0:04:58 > 0:05:02the M74 acts as a southwest-of-Scotland bypass.
0:05:05 > 0:05:07Sir Alex makes his arguments eloquently,
0:05:07 > 0:05:11but they don't seem to have convinced the Scottish Government.
0:05:11 > 0:05:14It says that Scotland's existing National Parks are two of
0:05:14 > 0:05:19our greatest assets, but the cost of establishing more is a key concern.
0:05:20 > 0:05:22What I would say to the Scottish Government,
0:05:22 > 0:05:24if they say they can't afford it,
0:05:24 > 0:05:26is if you're really serious about rural regeneration
0:05:26 > 0:05:28in some of the less accessible areas of Scotland,
0:05:28 > 0:05:30can we actually afford not to look at this?
0:05:30 > 0:05:33I've often thought that the first two National Parks,
0:05:33 > 0:05:34if we look upon them as the mother and father
0:05:34 > 0:05:37of Scotland's National Parks, well, it's time they started
0:05:37 > 0:05:40having a family, and this would be a good place to start.
0:05:40 > 0:05:42Alex has to head down to a meeting in town,
0:05:42 > 0:05:45but it gives me the chance to enjoy the view.
0:05:47 > 0:05:50I must admit, when I was driving down here and thinking
0:05:50 > 0:05:54about Galloway's aspirations to become a National Park,
0:05:54 > 0:05:55I was sceptical.
0:05:55 > 0:05:59My image of a National Park is wilderness, rolling countryside
0:05:59 > 0:06:05where you can walk and see nature and wildlife and enjoy it.
0:06:05 > 0:06:07And then I look around me here,
0:06:07 > 0:06:09and that's exactly what they've got.
0:06:09 > 0:06:11Personally, I wish them well.
0:06:16 > 0:06:20Now, as well as being passionate about our landscape, we're also
0:06:20 > 0:06:24great supporters of Scottish food and the people who produce it.
0:06:24 > 0:06:28But some methods of food production are not universally popular.
0:06:32 > 0:06:35Veal, the meat of calves, is controversial.
0:06:37 > 0:06:41Many people associate veal with calves being reared in tiny crates,
0:06:41 > 0:06:45their movement and feed restricted to keep their meat soft and white.
0:06:47 > 0:06:49Although still legal in the US,
0:06:49 > 0:06:52veal crates were banned in Europe back in 2007.
0:06:52 > 0:06:54And here in the UK,
0:06:54 > 0:06:57welfare standards are even higher than the European minimum.
0:06:59 > 0:07:01To see what this actually means for calves,
0:07:01 > 0:07:04I'm coming to Bellfield Farm near Dumfries.
0:07:04 > 0:07:07- Hi, how's it going?- Morning. - Good to see you.- Welcome.
0:07:07 > 0:07:09- Can we head in?- All right. - Excellent.
0:07:09 > 0:07:11David Douglas is the farm manager.
0:07:13 > 0:07:14So, these are pretty young here, yes?
0:07:14 > 0:07:18Yes, these are from five days old up to 30 days,
0:07:18 > 0:07:21they stay in this pen and they've got collars on them
0:07:21 > 0:07:22that the machine here recognises,
0:07:22 > 0:07:26and it gives them a measured amount of milk depending on their age.
0:07:26 > 0:07:29Gradually, as they get older, they get more milk.
0:07:29 > 0:07:31- So they won't get too much or too little here...- No.
0:07:31 > 0:07:33..because this is all organised electronically now.
0:07:33 > 0:07:36And they would have been with their mothers for, what, five days?
0:07:36 > 0:07:39The first day, and then the cow's taken away to be milked.
0:07:39 > 0:07:42But they get their own mother's milk for five days
0:07:42 > 0:07:43before they come in here.
0:07:43 > 0:07:46The calves that are reared for veal are the offspring
0:07:46 > 0:07:49of the farm's pedigree Ayrshire dairy herd.
0:07:49 > 0:07:53So, why specifically veal, then, and not just raise them for beef?
0:07:54 > 0:07:58What we found was that the Ayrshire bull calf,
0:07:58 > 0:08:01- which roughly we have 50%...- Uh-huh.
0:08:01 > 0:08:06..they're not really suitable for taking on as bull beef or bullocks.
0:08:06 > 0:08:10Bull beef is fine when the beef trade is very strong,
0:08:10 > 0:08:12it leaves a margin.
0:08:12 > 0:08:16But when it's poor, they actually cost us money.
0:08:16 > 0:08:19So the veal was the obvious thing to take on,
0:08:19 > 0:08:23and because my boss's brother has a food company,
0:08:23 > 0:08:27he was looking for veal to supply into the hotel trade in London.
0:08:27 > 0:08:30Perfect. So you originally... You've got your market there,
0:08:30 > 0:08:31- organised already, I guess.- That's right.
0:08:31 > 0:08:33It just fitted in nicely.
0:08:33 > 0:08:34CALF MOOS
0:08:34 > 0:08:39In another shed, I'm helping David feed the older, weaned veal calves.
0:08:39 > 0:08:41So, David, what age are these ones here?
0:08:41 > 0:08:44These are seven months, six to seven months old,
0:08:44 > 0:08:47and these are just ready to go because they're in the weight range
0:08:47 > 0:08:50that we've been supplying to some of the hotels in London.
0:08:50 > 0:08:52They all look pretty happy, I must say. But can you...
0:08:52 > 0:08:55I mean, does it frustrate you that veal is still seen
0:08:55 > 0:08:57by some people as a cruel meat?
0:08:57 > 0:08:58Yes, yes, it does.
0:08:58 > 0:09:02And the first thing that people do when you mention veal
0:09:02 > 0:09:04is they recoil. Because they still think...
0:09:04 > 0:09:06they've still got this picture in their mind
0:09:06 > 0:09:08of calves in crates abroad.
0:09:08 > 0:09:11Which was really quite cruel.
0:09:11 > 0:09:15Veal now is raised to the highest welfare standards,
0:09:15 > 0:09:19and these animals are happy with what they've got.
0:09:19 > 0:09:22They've got the food they need, and nice dry bedding,
0:09:22 > 0:09:24couldn't be any better.
0:09:25 > 0:09:29Compassion in World Farming is a charity that campaigns
0:09:29 > 0:09:31for animal welfare.
0:09:31 > 0:09:35They encourage consumers to buy the higher-welfare British veal,
0:09:35 > 0:09:38as it actually gives the calves a chance of a longer life,
0:09:38 > 0:09:40longer than many lambs, for example.
0:09:41 > 0:09:44It's a sentiment David agrees with.
0:09:44 > 0:09:46What would have happened to them before,
0:09:46 > 0:09:47if they weren't going to veal?
0:09:47 > 0:09:50Sadly to say, if these hadn't been going to veal
0:09:50 > 0:09:54and the beef trade was oversupplied,
0:09:54 > 0:09:56they would have been shot at birth.
0:09:56 > 0:09:59And that's something that we are determined not to do here.
0:09:59 > 0:10:01We've taken that calf through a nine...
0:10:01 > 0:10:04the cow through a nine-month pregnancy.
0:10:04 > 0:10:07- To shoot the calf is a complete waste and, in my eyes, cruelty.- Yes.
0:10:07 > 0:10:09So there you go.
0:10:09 > 0:10:11So they're going to market, they've got a value,
0:10:11 > 0:10:13- and they're being looked after. - That's right.
0:10:13 > 0:10:17The meat produced from this style of farming is called rose veal.
0:10:17 > 0:10:21And later in the programme Nick and I will find out whether
0:10:21 > 0:10:24the people at Ganavan Sands near Oban will try some.
0:10:24 > 0:10:26He's a fan of veal, what about yourself?
0:10:26 > 0:10:28I don't think I like veal.
0:10:30 > 0:10:32But staying in the south-west for now,
0:10:32 > 0:10:35Sarah's looking to find some spiritual enlightenment
0:10:35 > 0:10:39at a monastery preparing to celebrate its 50th anniversary.
0:10:41 > 0:10:44I'm heading through Eskdalemuir, a remote parish
0:10:44 > 0:10:48where vast swathes of woodland meet lush green hill farms.
0:10:48 > 0:10:51But this rural landscape is also home to the largest
0:10:51 > 0:10:53Tibetan monastery in Europe.
0:10:56 > 0:10:58This is Kagyu Samye Ling.
0:10:58 > 0:11:03It was set up in 1967 by two Tibetan lamas,
0:11:03 > 0:11:06monks who were forced to flee their homeland
0:11:06 > 0:11:08because of the Chinese occupation.
0:11:10 > 0:11:14So it's almost 50 years since Samye Ling was created.
0:11:15 > 0:11:19But how did the monks end up here, and why did they start it?
0:11:21 > 0:11:25After fleeing Tibet, Akong Rinpoche and Trungpa Rinpoche
0:11:25 > 0:11:27took refuge in India.
0:11:27 > 0:11:29From there, they travelled to England
0:11:29 > 0:11:31on a scholarship to study at Oxford.
0:11:33 > 0:11:36And that led them north of the border.
0:11:36 > 0:11:39What happened was that there was a small Buddhist group here,
0:11:39 > 0:11:41and they had been inviting these two lamas
0:11:41 > 0:11:43to come and do summer schools and things for a year or two.
0:11:43 > 0:11:46In Tibetan Buddhism, "ani" means "nun".
0:11:46 > 0:11:49Ani Lhamo explains how things progressed.
0:11:50 > 0:11:55In the 1967, the little group decided to move away.
0:11:55 > 0:11:59They needed somebody to take possession of the house,
0:11:59 > 0:12:03and the lamas had come to the end of their scholarship,
0:12:03 > 0:12:07so it just kind of smoothly passed from one hand to another.
0:12:07 > 0:12:10And so Samye Ling was started.
0:12:13 > 0:12:16One of the founders, Trungpa, soon left,
0:12:16 > 0:12:20but Akong Rinpoche stayed on and oversaw the development of
0:12:20 > 0:12:25a temple, many Tibetan monuments, accommodation blocks and a tea room.
0:12:26 > 0:12:28GONG RINGS
0:12:28 > 0:12:31But at its heart, this is a place of worship.
0:12:33 > 0:12:35It's about ten to six in the morning,
0:12:35 > 0:12:38and myself and the crew stayed last night in this monastery,
0:12:38 > 0:12:40which was really comfortable.
0:12:40 > 0:12:42I'm about to go into morning prayers.
0:12:42 > 0:12:46Tibetan monastery morning prayers are a first for me.
0:12:46 > 0:12:49I don't know why I'm whispering. I haven't been told to whisper,
0:12:49 > 0:12:51but I just feel like I should whisper.
0:12:53 > 0:12:56CHANTING
0:13:03 > 0:13:05It's very calming and mesmerising,
0:13:05 > 0:13:10but apparently it is due to last for 60 minutes.
0:13:10 > 0:13:12That's a lot of praying.
0:13:21 > 0:13:23MUSIC
0:13:40 > 0:13:43Well, someone who grew up attending the Church of Scotland,
0:13:43 > 0:13:46that was altogether a very different experience.
0:13:46 > 0:13:51That was an intense hour of prayers and chants.
0:13:51 > 0:13:54The monks and nuns were just so concentrated on what they
0:13:54 > 0:13:58were doing, I couldn't even see them take a...a breath, a beat.
0:14:00 > 0:14:03It was definitely a profound experience.
0:14:03 > 0:14:07And thankfully, Ani Lhamo is on hand to explain it.
0:14:07 > 0:14:10- So, it was fascinating being part of the prayers this morning.- Yes.
0:14:10 > 0:14:13Can you tell me a bit about what was going on?
0:14:13 > 0:14:15Well, the prayers are called Tara.
0:14:15 > 0:14:17Green Tara is the name.
0:14:17 > 0:14:22And Green Tara is said to be the embodiment
0:14:22 > 0:14:24of love and kindness and compassion.
0:14:24 > 0:14:28But with a particular emphasis on giving protection from fear.
0:14:29 > 0:14:30So, any kind of...
0:14:30 > 0:14:33That kind of distress that's experienced
0:14:33 > 0:14:36it's supposed to be that this meditation or prayer will help with.
0:14:39 > 0:14:41People obviously come here to worship,
0:14:41 > 0:14:43but what else draws people here?
0:14:44 > 0:14:48I think there are all sorts of reasons for people coming here.
0:14:48 > 0:14:51So, some people have just heard that there's this place they can come
0:14:51 > 0:14:53and they can just be quiet and they don't have to do anything.
0:14:53 > 0:14:56Some people are really, really interested in Buddhism.
0:14:56 > 0:14:58Some people are just coming on a tourist bus
0:14:58 > 0:15:00to have a wee look around and have a cup of tea.
0:15:02 > 0:15:06Up to 40,000 people visit Samye Ling each year.
0:15:06 > 0:15:10The monastery has a simple philosophy for them all.
0:15:11 > 0:15:15We're here to try and increase the happiness and wellbeing
0:15:15 > 0:15:16in the world.
0:15:16 > 0:15:19And if it helps somebody do that by coming here,
0:15:19 > 0:15:21then they're most welcome.
0:15:29 > 0:15:33Now, we may only be on your screens for half an hour every week,
0:15:33 > 0:15:37but you can keep the conversation going 24/7 if you like,
0:15:37 > 0:15:38on our Facebook page.
0:15:41 > 0:15:44This summer, that's where we asked you to tell us which beach
0:15:44 > 0:15:46you think is the best in Scotland.
0:15:46 > 0:15:49You've done so in your droves, so thank you.
0:15:49 > 0:15:52Today, I'm on one of my and your favourite beaches,
0:15:52 > 0:15:54Elie on the Fife coast.
0:15:54 > 0:15:56Now, one of the best things about this place,
0:15:56 > 0:15:58apart from it being very bonny indeed,
0:15:58 > 0:16:00is it's right in the heart of the village
0:16:00 > 0:16:03so you can spend lots of time eating and drinking
0:16:03 > 0:16:06in one of the many cafes, bars, restaurants, or delis.
0:16:09 > 0:16:11It's also a sporting venue.
0:16:11 > 0:16:15A few years ago, I had the privilege of taking part
0:16:15 > 0:16:18in a game of beach cricket, watched by hordes of spectators.
0:16:21 > 0:16:24Unfortunately, my cricketing skills were not up to scratch.
0:16:24 > 0:16:27I didn't last long at the sandy crease.
0:16:27 > 0:16:28Disappointing.
0:16:30 > 0:16:33Yes, despite my lack of sporting prowess, I still love Elie.
0:16:37 > 0:16:40And we want you to keep telling us which beach you think
0:16:40 > 0:16:41is the best in Scotland.
0:16:41 > 0:16:43Visit the Landward Facebook page,
0:16:43 > 0:16:44or e-mail...
0:16:50 > 0:16:53Now, anyone who's spent time around horses will know
0:16:53 > 0:16:58their natural reaction to danger is to run away as fast as possible.
0:16:58 > 0:17:02But police horses are trained to do the exact opposite.
0:17:02 > 0:17:04We sent Euan to find out how.
0:17:06 > 0:17:09Rangers 2, Hibernian 3.
0:17:10 > 0:17:12But wherever your loyalties lie,
0:17:12 > 0:17:17what happened next on 21 May at Hampden Park was shocking.
0:17:18 > 0:17:23Scenes of jubilation rapidly descend into scenes of riot.
0:17:23 > 0:17:2712 police horses are sent in to clear the field.
0:17:31 > 0:17:33They were pretty disgraceful scenes,
0:17:33 > 0:17:36and not a great day for the image of Scottish football.
0:17:36 > 0:17:39But of course, there was something to be really proud of.
0:17:39 > 0:17:41Here's a clue.
0:17:44 > 0:17:47- Hello, there.- Hiya. I'm Euan.
0:17:47 > 0:17:49So, where's your horses?
0:17:49 > 0:17:52The brilliant performance of the horses is thanks to the training
0:17:52 > 0:17:57they get here - Blairfield Farm near Stewarton in Ayrshire.
0:17:58 > 0:18:00Sergeant Mark Steinlet is showing me around,
0:18:00 > 0:18:03and it seems I've picked a good day.
0:18:03 > 0:18:05- There's a lot going on, isn't there? - Yes.
0:18:05 > 0:18:07I just missed the early-morning tacking-up.
0:18:07 > 0:18:10Well, today we're doing some nuisance training, so it's
0:18:10 > 0:18:14training with the six...or the three new horses we've got,
0:18:14 > 0:18:15plus three older horses.
0:18:15 > 0:18:17- Hello. So who's this?- This is Stirling.
0:18:17 > 0:18:19Oh, that's big when you get close.
0:18:19 > 0:18:22Yeah, he's a full-bred Clydesdale. Full-bred.
0:18:22 > 0:18:24We've got three Clydesdale full-breds
0:18:24 > 0:18:26within the mounted branch,
0:18:26 > 0:18:29and they're selected due to their temperament.
0:18:29 > 0:18:31So, is there a hierarchy in horses?
0:18:31 > 0:18:34Do you get kind of lead horses...?
0:18:34 > 0:18:37Yes. Well, we've actually been very lucky, cos Stirling came in
0:18:37 > 0:18:41just as I'd retired one of my older horses, Kilsyth.
0:18:41 > 0:18:43So he's turned out to be a leader.
0:18:43 > 0:18:46So you're looking for horses that have got a presence,
0:18:46 > 0:18:48but you're also looking for horses that lead.
0:18:48 > 0:18:50- So he would go in first, then?- Yeah.
0:18:51 > 0:18:55- And you've got a new recruit? - We have so. This is Cooper.
0:18:57 > 0:19:00He's only been with us days after his selection process,
0:19:00 > 0:19:02and he's turning out to be a star.
0:19:02 > 0:19:04Claire, you're in charge of taking him out?
0:19:04 > 0:19:05What are you doing today?
0:19:05 > 0:19:08We're training him today, we're doing some hazard training with him.
0:19:08 > 0:19:10He's only been in six weeks,
0:19:10 > 0:19:11so he's still very new to the hazard training,
0:19:11 > 0:19:16and it gets him used to situations where we have noise, flares, smoke,
0:19:16 > 0:19:19potentially situations you may encounter.
0:19:19 > 0:19:21What about the thing, if you are in that situation with a crowd,
0:19:21 > 0:19:23do you have concerns about the welfare of the horse,
0:19:23 > 0:19:26or are you just getting on to do the job?
0:19:26 > 0:19:28We are always thinking of the welfare of the horse.
0:19:28 > 0:19:30At the end of the day, without them, there is no us.
0:19:30 > 0:19:33So we need to always think of their welfare and their safety
0:19:33 > 0:19:35as well as the public safety, and as well as our own.
0:19:35 > 0:19:37All out!
0:19:41 > 0:19:45One behind the other, down this end of the line!
0:19:45 > 0:19:48The horses and riders do some warm-ups before they face
0:19:48 > 0:19:51the simulated riot conditions.
0:19:51 > 0:19:53Nuisance training is basically hazard training,
0:19:53 > 0:19:55that's what we're looking for, it's hazard training.
0:19:55 > 0:19:57So it's going to be with flags, with a tarpaulin,
0:19:57 > 0:20:01noise as well, so we'll have the drum also getting used.
0:20:01 > 0:20:05But with training, we want to start it low and then build it up,
0:20:05 > 0:20:07because the most important thing with the horses is the confidence.
0:20:07 > 0:20:10You don't want to ruin the confidence with them.
0:20:12 > 0:20:15With the horses up to speed on the basic drills,
0:20:15 > 0:20:18it's time to start laying out some obstacles.
0:20:18 > 0:20:21They're starting the preparation for the riot,
0:20:21 > 0:20:24but to get the horses in gently, they've put that tarpaulin down,
0:20:24 > 0:20:27and it's just going to change the noise of the hooves
0:20:27 > 0:20:31and see how the horses react before we move on to flags, drums...
0:20:32 > 0:20:34..tennis balls and flares.
0:20:39 > 0:20:42Already, one horse is finding things uncomfortable.
0:20:42 > 0:20:45Well, that's what it's about. It's a safe environment for them.
0:20:45 > 0:20:47This is where we do the training. It's a learning process.
0:20:49 > 0:20:53And it clearly works much better the second time round.
0:20:53 > 0:20:54Time to move up a gear.
0:20:54 > 0:20:56We're moving on from the tarpaulin.
0:20:56 > 0:20:59- We've got flags each, there's drums, there's...- Yep.
0:20:59 > 0:21:04And for once, I get to make a nuisance of myself for a good cause.
0:21:04 > 0:21:06How close do we go?
0:21:06 > 0:21:07That's fine. That's fine there.
0:21:10 > 0:21:14Believe me, that is really loud when you're only ten feet away.
0:21:16 > 0:21:17Well done.
0:21:17 > 0:21:19And back to walk!
0:21:19 > 0:21:22And now, things really start to ramp up.
0:21:22 > 0:21:26We've got the smoke canisters about to be lit, I've got a flare,
0:21:26 > 0:21:29there's another flare somewhere, we've got the drummer in place.
0:21:29 > 0:21:31Should be quite exciting.
0:21:32 > 0:21:34In line!
0:21:34 > 0:21:35Good!
0:21:40 > 0:21:43I'm not sure who's more nervous, them or me.
0:21:45 > 0:21:47Good lad. Good lad.
0:21:51 > 0:21:54With the rise in Europe of ultra-fanatical football fans,
0:21:54 > 0:21:57training like this is crucial.
0:21:57 > 0:22:01Just now, with Europe and with the European ultras,
0:22:01 > 0:22:02pyrotechnics are an issue.
0:22:02 > 0:22:05So it's something we are experiencing.
0:22:05 > 0:22:07We've got some big games, with Man City-Celtic
0:22:07 > 0:22:11and also with the Borussia Monchengladbach game.
0:22:11 > 0:22:13Plus we've got Scotland-Lithuania.
0:22:13 > 0:22:16So these are all big games that we're in.
0:22:19 > 0:22:22Well, that was truly impressive. I couldn't see what was going on.
0:22:22 > 0:22:25Presumably, the horses couldn't see either.
0:22:25 > 0:22:30There was noise, there was smoke, there was heat, there was fire.
0:22:30 > 0:22:33It's just truly awesome, what these guys are doing.
0:22:33 > 0:22:36And the horses, just incredible.
0:22:41 > 0:22:42Independently dismount.
0:22:45 > 0:22:49Earlier in the programme, I was at a farm near Dumfries to find out
0:22:49 > 0:22:53about the ethical approach being taken to the production of veal.
0:22:53 > 0:22:57Now, resident chef Nick Nairn and I are continuing our West Coast
0:22:57 > 0:23:00culinary tour with a trip to sunny Ganavan Sands.
0:23:05 > 0:23:07Or at least, it WAS sunny.
0:23:14 > 0:23:17Today, we're brought our bonny food van to Ganavan Sands,
0:23:17 > 0:23:19just along the coast from Oban.
0:23:19 > 0:23:21And Nick, what's on the menu today?
0:23:21 > 0:23:23- Rose veal...- Mm-hm.
0:23:23 > 0:23:26..from Bellfield Farm down in Dumfries and Galloway.
0:23:26 > 0:23:30- And I'm doing a sort of retro dish, a veal schnitzel.- Mm.
0:23:30 > 0:23:33So it's veal in breadcrumbs with a mushroom cream sauce.
0:23:33 > 0:23:35- And guess what?- Am I doing the sauce?
0:23:35 > 0:23:37- You're doing the sauce.- Excellent.
0:23:40 > 0:23:42So, to make the cream sauce,
0:23:42 > 0:23:44I finely chop some shallots,
0:23:44 > 0:23:47garlic and mushrooms.
0:23:48 > 0:23:51I then add some butter to a hot pan,
0:23:51 > 0:23:53add the shallots and garlic,
0:23:53 > 0:23:54and then the mushrooms.
0:23:56 > 0:24:00Finally, I add some white wine and allow it to reduce.
0:24:00 > 0:24:04Wee splash more. Just not all of it... That's it, perfect.
0:24:04 > 0:24:06You're going to boil off the alcohol from the wine.
0:24:06 > 0:24:08You're going to increase the fruit flavours.
0:24:08 > 0:24:10- All the stock?- Add the whole lot, yeah.
0:24:11 > 0:24:14- Good work, my friend. That's the sauce.- Mm-hm.
0:24:14 > 0:24:17- Now, the main event is the schnitzel itself.- Yes.
0:24:17 > 0:24:21So we've got a beautiful piece of veal rump.
0:24:21 > 0:24:24Is rump particularly good for schnitzel?
0:24:24 > 0:24:26Rump for schnitzel's great, yeah.
0:24:26 > 0:24:28Because I'm going to beat it out quite thin,
0:24:28 > 0:24:30just going to beat this down...
0:24:32 > 0:24:34What we've done is we've beaten out a piece of the rump
0:24:34 > 0:24:37till it's quite thin. About the thickness of two beer mats
0:24:37 > 0:24:39I always think is about the right way of doing it.
0:24:39 > 0:24:41So first of all into the flour.
0:24:41 > 0:24:43Turn it over, same on the other side.
0:24:43 > 0:24:45Shake the excess off.
0:24:45 > 0:24:46Into the egg.
0:24:46 > 0:24:48And it's just whole, beaten eggs with nothing else,
0:24:48 > 0:24:50there's no milk or anything in here.
0:24:50 > 0:24:52And then into the panko breadcrumbs.
0:24:52 > 0:24:55- Why panko in particular? - Because of that crunch.
0:24:55 > 0:24:58That lovely crunch, and they're big-sized breadcrumbs.
0:24:58 > 0:25:00- Just before you go to cook them, season.- Uh-huh.
0:25:00 > 0:25:04OK, so salt, black pepper...
0:25:04 > 0:25:07Right, I'm going to cook them in a mixture of, first of all, oil.
0:25:07 > 0:25:10Oil for heat. And then butter, for colour and flavour.
0:25:10 > 0:25:13- OK, in goes the butter.- Wow, that is a lot. That is a lot, yes.
0:25:13 > 0:25:15In we go.
0:25:15 > 0:25:18OK. And we're kind of shallow-frying in here.
0:25:18 > 0:25:21So the cooking time should be quite short, because you want to keep,
0:25:21 > 0:25:23- as I say...- You like the pink in the middle, yeah.
0:25:23 > 0:25:27But we want a nice crisp breadcrumb on the outside.
0:25:27 > 0:25:30- Oh, it looks good.- So now we'll just turn those round.
0:25:30 > 0:25:33OK, now you can add half of the double cream.
0:25:33 > 0:25:35This smells fantastic.
0:25:35 > 0:25:37Have a little taste.
0:25:37 > 0:25:40Just tell me what it needs in terms of seasoning of salt and pepper.
0:25:43 > 0:25:46Definitely needs a lot of pepper. And some salt as well.
0:25:46 > 0:25:48- OK, go for it.- Little bit of salt.
0:25:48 > 0:25:50So, there's the veal.
0:25:50 > 0:25:51Been lying for three or four minutes.
0:25:51 > 0:25:53So, we've cleared up, Nick. Time to plate up.
0:25:53 > 0:25:55It is indeed, Dougie.
0:25:55 > 0:25:58And it's time to find out what the good visitors to Ganavan Sands
0:25:58 > 0:26:00make of our veal schnitzel.
0:26:04 > 0:26:05Are you a fan of veal?
0:26:05 > 0:26:07Never had it before.
0:26:07 > 0:26:08- Never had veal before?- No.
0:26:08 > 0:26:12- This is rose veal.- Right. - So it's ethically produced.
0:26:12 > 0:26:14- You have a problem with veal?- Yes.
0:26:14 > 0:26:16- You don't want it?- No.- OK.
0:26:16 > 0:26:19You see, that's quite interesting, because that lady just wasn't having it.
0:26:19 > 0:26:21It doesn't matter what it tastes like, she is against veal,
0:26:21 > 0:26:23she doesn't like veal,
0:26:23 > 0:26:25maybe because of the way it used to be produced.
0:26:25 > 0:26:29It's not been produced like that in Europe since 2007,
0:26:29 > 0:26:32nearly ten years ago. And still, no way.
0:26:32 > 0:26:33Interesting.
0:26:33 > 0:26:34Mm.
0:26:34 > 0:26:36That's a very nice taste.
0:26:36 > 0:26:38- It's got some salt in it.- Mm-hm, yes.
0:26:38 > 0:26:39But it's great.
0:26:39 > 0:26:41Mm.
0:26:41 > 0:26:43- You like?- Mm.
0:26:43 > 0:26:45- What is it? Veal?- Veal.- Wow. That is nice.
0:26:45 > 0:26:47- Do you think?- Yes, very tender.
0:26:47 > 0:26:50The sauce is lovely as well. I made the sauce.
0:26:50 > 0:26:52Not too rich, quite creamy but not... But very lovely.
0:26:52 > 0:26:57- It's a very fine sauce there.- Yes. - Made by a drummer.- Wow.
0:26:57 > 0:26:59Very nice. Yes.
0:26:59 > 0:27:02- Is this Mr Nick Nairn?- It is indeed. - Very nice to meet you.
0:27:02 > 0:27:05Very nice to meet you on this beautiful Ganavan Sands.
0:27:05 > 0:27:07- Yummy.- Yeah?- Very nice.
0:27:07 > 0:27:10Your husband here, he's a fan of veal, what about yourself?
0:27:10 > 0:27:12I don't think I like veal.
0:27:12 > 0:27:14- Very nice.- Yes?
0:27:14 > 0:27:16Nice and tender.
0:27:16 > 0:27:19It's beautifully cooked.
0:27:19 > 0:27:20I think it's beautiful.
0:27:22 > 0:27:24So, rather unsurprisingly, Nick,
0:27:24 > 0:27:26one or two people weren't keen.
0:27:26 > 0:27:30One lady, she said, "On principle, I don't do it,
0:27:30 > 0:27:31"but this time I will."
0:27:31 > 0:27:33She tried it, she liked it. I said, "Would you do it again?"
0:27:33 > 0:27:34She said, "No."
0:27:34 > 0:27:37So everybody that tried it, from my point of view, they all liked it.
0:27:37 > 0:27:39But some people just don't want to do it.
0:27:39 > 0:27:42Yeah, and the taste of the veal with the crunch and the rest of it,
0:27:42 > 0:27:44along with that sauce, the mushroom sauce...
0:27:44 > 0:27:46The sauce, Dougie, that worked wonderfully well.
0:27:46 > 0:27:49The ethics of veal are still a tough thing for some people.
0:27:49 > 0:27:52And that's all we've got time for in this week's programme.
0:27:52 > 0:27:54Here's what's coming up next time around.
0:27:55 > 0:27:58We meet the farming co-op extolling the virtues
0:27:58 > 0:27:59of the Hebridean sheep...
0:27:59 > 0:28:02They're used for conservation grazing in lots of places.
0:28:02 > 0:28:04..Stranraer prepares to fight back
0:28:04 > 0:28:06after the loss of its ferry terminal...
0:28:06 > 0:28:08With an asset like the marina here,
0:28:08 > 0:28:12what we want to do is build a sustainable future for Stranraer,
0:28:12 > 0:28:14and sailing is one of the opportunities within that.
0:28:14 > 0:28:18..and Nick has his first taste of a new fruit.
0:28:18 > 0:28:19- Sharp.- Oh, my goodness.
0:28:19 > 0:28:21But delicious.
0:28:21 > 0:28:25So, join us again next Friday, 7.30, BBC One Scotland.
0:28:25 > 0:28:27From all the Landward team here at Ganavan Sands,
0:28:27 > 0:28:28thank you so much for your company.
0:28:28 > 0:28:30- Bye for now.- Goodbye.