0:00:02 > 0:00:05What do you get if you combine stunning landscapes with enterprising farmers,
0:00:05 > 0:00:09spectacular wildlife and mouth-watering food? Landward.
0:00:27 > 0:00:30Hello, and a very warm welcome to the programme.
0:00:30 > 0:00:33In a moment, Sarah will be meeting the enterprising farmers
0:00:33 > 0:00:36keen to promote the virtues of Hebridean sheep, but first,
0:00:36 > 0:00:39here's what else is coming up in the next 30 minutes.
0:00:39 > 0:00:44Nick and I get a taste sensation on the banks of Loch Lomond.
0:00:44 > 0:00:45- Sharp.- Oh, my goodness!
0:00:45 > 0:00:47- But delicious.- Oh!
0:00:48 > 0:00:51We join the hunt for an elusive sea bird.
0:00:51 > 0:00:53This morning, I got the team to play the calls
0:00:53 > 0:00:57of a male and female Manx shearwater down potential burial sites.
0:00:57 > 0:00:59BIRD CALL RECORDING
0:00:59 > 0:01:02And we find out how Stranraer is faring
0:01:02 > 0:01:04now the ferries have left the harbour.
0:01:04 > 0:01:08What we want to do is build a sustainable future for Stranraer,
0:01:08 > 0:01:10and sailing is one of the opportunities within that.
0:01:15 > 0:01:17But first, Sarah is in Perthshire,
0:01:17 > 0:01:21where a group of local farmers are joining forces
0:01:21 > 0:01:24to turn their passion for a traditional breed of sheep
0:01:24 > 0:01:26into a profitable product.
0:01:28 > 0:01:31For thousands of years, native Hebridean sheep
0:01:31 > 0:01:33have roamed the Scottish hills.
0:01:33 > 0:01:35But their small size and slow growth
0:01:35 > 0:01:37means they have been pushed aside
0:01:37 > 0:01:40by more commercially successful breeds,
0:01:40 > 0:01:43and their numbers have declined.
0:01:43 > 0:01:47But now some enthusiastic breeders are getting together
0:01:47 > 0:01:52to promote what these ancient wee sheep could offer to customers.
0:01:52 > 0:01:54- Marian.- Hello!
0:01:54 > 0:01:56- Sarah. How are you doing? - Good, thank you very much.
0:01:56 > 0:01:59- What a magic day! - It's fantastic, isn't it?
0:01:59 > 0:02:03'Marian Bruce keeps a flock of around 30 Hebridean sheep
0:02:03 > 0:02:05'on her farm near Alyth.'
0:02:05 > 0:02:09So, what made you decide to bring a flock of Hebridean sheep
0:02:09 > 0:02:11- back home to Alyth? - MARIAN CHUCKLES
0:02:11 > 0:02:13Um...well, there was lots of things.
0:02:13 > 0:02:17I think they're a popular breed for people that have small farms
0:02:17 > 0:02:20and smallholdings because they're so easy to keep.
0:02:20 > 0:02:22They're very thrifty, so they can live on anything
0:02:22 > 0:02:24and they clear up fields with weeds in.
0:02:24 > 0:02:26And actually, they're used for conservation grazing.
0:02:26 > 0:02:29They're also very good mothers,
0:02:29 > 0:02:31so they look after their lambs really, really well.
0:02:31 > 0:02:34The other thing was that we tasted the meat
0:02:34 > 0:02:35and the meat is just amazing!
0:02:35 > 0:02:39So, actually, the taste of the product was one of the things
0:02:39 > 0:02:40that...that...that...
0:02:40 > 0:02:42- It sealed the deal.- It did, yes!
0:02:42 > 0:02:44- Shall I grab this?- Yeah.
0:02:44 > 0:02:47'In spite of all their advantages,
0:02:47 > 0:02:50'breeders have found it difficult to sell their sheep.'
0:02:50 > 0:02:54So, what problems do you face as a smaller breeder?
0:02:54 > 0:02:57Well, I have my own local customers who know the taste of the meat
0:02:57 > 0:03:00and appreciate it for what it is.
0:03:00 > 0:03:05However, lots of people don't have that local customer base
0:03:05 > 0:03:08and it's difficult for them to get any prices for their animals
0:03:08 > 0:03:11in a commercial market because they're smaller than everything else
0:03:11 > 0:03:13and they're not recognised for what they are,
0:03:13 > 0:03:15and so the prices would be very low.
0:03:15 > 0:03:18So it's very difficult for breeders to take their slaughter beasts
0:03:18 > 0:03:21to a commercial market because they get very little money for them.
0:03:21 > 0:03:25Marian decided to grab the sheep by the horns
0:03:25 > 0:03:26and set up a cooperative
0:03:26 > 0:03:30to help the Hebrideans get the recognition they deserve.
0:03:30 > 0:03:33Everybody bringing their animals together
0:03:33 > 0:03:37gives us an opportunity to market the meat
0:03:37 > 0:03:39as the gourmet product that it is.
0:03:39 > 0:03:42It's just a fantastic product.
0:03:42 > 0:03:46And bringing everybody's beasts together gives us the numbers
0:03:46 > 0:03:49to be able to actually market that properly.
0:03:51 > 0:03:53The benefits of the cooperative
0:03:53 > 0:03:56are the ability to negotiate bulk deals
0:03:56 > 0:04:01for processing the carcasses, and having one main sales outlet.
0:04:01 > 0:04:04'The coop uses a specialist butchery in Perth.'
0:04:04 > 0:04:08- This is where we're at. - 'It's run by Vikki Banks.'
0:04:08 > 0:04:11It's a big facility here. How did you come across the Hebridean lamb?
0:04:11 > 0:04:13Hebrideans were one of our...
0:04:13 > 0:04:15Marian was one of our butchery customers,
0:04:15 > 0:04:19so she was getting her sheep cut for herself and her own customers
0:04:19 > 0:04:22and I cottoned on to that fact. And I know it's a very popular meat,
0:04:22 > 0:04:23but very hard to get hold of, so...
0:04:23 > 0:04:26And what sort of yield do you get from the carcass?
0:04:26 > 0:04:29Um...once you're butchering, you tend to lose between 45-50%,
0:04:29 > 0:04:31so you don't actually get an awful lot of meat back.
0:04:31 > 0:04:34And in that sense, we have to be quite careful on how the guys
0:04:34 > 0:04:36butcher it so we get the most out of it.
0:04:36 > 0:04:39- How much demand is there for it? - There's a huge demand.
0:04:39 > 0:04:41We've got waiting lists. We can't get enough of them.
0:04:41 > 0:04:42So the more the merrier.
0:04:44 > 0:04:47Well, after hearing so many good things about this lamb,
0:04:47 > 0:04:49I'd love to try some.
0:04:49 > 0:04:52And where better than Marian's very own farm kitchen?
0:04:53 > 0:04:58You can either cook it hot and fast, or slow and low.
0:04:58 > 0:05:01Today, we're going to do hot and fast, just for time.
0:05:01 > 0:05:03Fast and hot sounds good.
0:05:03 > 0:05:06A bit of olive oil, salt and pepper into a hot pan.
0:05:06 > 0:05:09LAMB SIZZLES
0:05:09 > 0:05:12So do you cook it differently than normal lamb?
0:05:12 > 0:05:17No, not really. It's a much more gamey flavour than commercial lamb,
0:05:17 > 0:05:18so it's kind of like...
0:05:18 > 0:05:22People say it's like a cross between venison and lamb.
0:05:22 > 0:05:23- Nearly done?- Yeah, I think so.
0:05:23 > 0:05:26LAMB SIZZLES
0:05:28 > 0:05:29Right...
0:05:30 > 0:05:33- It smells good.- That's good.
0:05:33 > 0:05:35- Right, I'll let you do the honours. - Right...
0:05:38 > 0:05:40- On you go.- Go for it. - No, you go.- Tuck in.
0:05:46 > 0:05:47Mm, that is delicious,
0:05:47 > 0:05:51but when you mentioned earlier that it was going to be quite gamey,
0:05:51 > 0:05:54I was expecting that, but it's not overpowering at all.
0:05:54 > 0:05:57- I mean, given the age of the animal. - No, no, no, it's not.
0:05:57 > 0:06:00It's not as gamey as venison, but it's more...
0:06:00 > 0:06:04It's kind of like lamb with a kick, I suppose, it's just more lamby.
0:06:04 > 0:06:06Well, I'm not disappointed, it was very tasty. Thank you.
0:06:06 > 0:06:10And what's amazing to think is that something that was once probably
0:06:10 > 0:06:14part of a staple diet for hundreds, maybe thousands of years
0:06:14 > 0:06:18is now a gourmet product finding a whole new market.
0:06:18 > 0:06:20Right, let's dig in. There's more.
0:06:20 > 0:06:21Mm...
0:06:29 > 0:06:32Now, from Perthshire to the southwest and Stranraer,
0:06:32 > 0:06:35where Ewan's finding out how the town is building on its
0:06:35 > 0:06:40strengths after losing one of its biggest assets - the ferry terminal.
0:06:43 > 0:06:48For 150 years, ferries sailed to Ireland from Stranraer every day.
0:06:50 > 0:06:55But in 2010 Stena Line said the route was losing money and
0:06:55 > 0:06:58they had no choice but to rethink.
0:06:58 > 0:06:59Five years ago,
0:06:59 > 0:07:03Stena Line opened this new deepwater port at Cairnryan.
0:07:04 > 0:07:08The deep water allows them to use larger boats that carry more
0:07:08 > 0:07:10passengers and freight,
0:07:10 > 0:07:14and the shorter journey brings significant fuel savings.
0:07:14 > 0:07:17But although the new terminal is just six miles north of Stranraer,
0:07:17 > 0:07:20the move has made a huge difference.
0:07:23 > 0:07:27These cars and lorries are just off the latest sailing from Belfast,
0:07:27 > 0:07:31and as you can see, many are turning north and heading for Glasgow.
0:07:31 > 0:07:34But of those that are heading south, a large proportion will turn off
0:07:34 > 0:07:38before they reach the town and take their business out of the area.
0:07:41 > 0:07:44As well as the loss of through traffic, Stranraer has been left
0:07:44 > 0:07:47with this redundant industrial site at the waterfront.
0:07:50 > 0:07:53And the train station, once connected to the ferry route,
0:07:53 > 0:07:55is now stranded.
0:07:55 > 0:07:58This is the sight that greets anybody coming off the train
0:07:58 > 0:07:59in Stranraer.
0:07:59 > 0:08:02It's industrial dereliction, and it's not pretty.
0:08:06 > 0:08:09I want to see what difference local folk have noticed in their town
0:08:09 > 0:08:12since the terminal moved.
0:08:12 > 0:08:16It's impacted really heavily on businesses in the town.
0:08:16 > 0:08:18You know, new businesses start up,
0:08:18 > 0:08:22like there's a wee shop just started up, the Woolly Man,
0:08:22 > 0:08:26and he finds it very, very difficult because you've not got the
0:08:26 > 0:08:28same amount of traffic coming through the town.
0:08:28 > 0:08:30The shops are no' very busy.
0:08:30 > 0:08:33I've seen a lot busier, like, five or six years ago, but no' noo.
0:08:33 > 0:08:35Erm, it's just ruined Stranraer.
0:08:35 > 0:08:37I feel sorry for the young people in the town.
0:08:37 > 0:08:40For retired people, brilliant, it's lovely.
0:08:40 > 0:08:43So you're actually benefitting, the fact that it's quieter?
0:08:43 > 0:08:44I'm benefitting from it,
0:08:44 > 0:08:47but I do feel it for the younger people down here.
0:08:47 > 0:08:50What would you like to see happen, then? What could fix it?
0:08:50 > 0:08:53I don't know! There's nothing here for folk really to come for now.
0:08:55 > 0:08:58Well, the view on the street is pretty glum, although local
0:08:58 > 0:09:03hotels report that business is still good, and there are plans afoot.
0:09:03 > 0:09:07Dumfries and Galloway Council are working on a strategy
0:09:07 > 0:09:10to regenerate the town, and my favourite hobby, sailing,
0:09:10 > 0:09:12is going to be a key part of that.
0:09:12 > 0:09:16And that's why I'm heading to meet the Head of Economic Development,
0:09:16 > 0:09:18Ewan Green, down at the marina.
0:09:20 > 0:09:23The council want to develop Stranraer as a leisure town,
0:09:23 > 0:09:26and they're targeting sailors in particular.
0:09:26 > 0:09:29They've already invested in a new boat-lift
0:09:29 > 0:09:31and boat storage facilities,
0:09:31 > 0:09:32and they plan to spend more.
0:09:34 > 0:09:36We feel that marine tourism and sailing is such
0:09:36 > 0:09:41a boom industry that there's an opportunity to expand the marina
0:09:41 > 0:09:46from where it is just now and expand it physically towards the
0:09:46 > 0:09:49east pier, creating up to 300 new berths,
0:09:49 > 0:09:51and the facilities that go along with that in terms of
0:09:51 > 0:09:53chandlery and business opportunities.
0:09:53 > 0:09:56Is that a difficult one to sell to folk in Stranraer?
0:09:56 > 0:09:59You know, some of them are facing challenges and hard times.
0:09:59 > 0:10:01You know, "Let's pour some money into
0:10:01 > 0:10:03"a bunch of rich people to have their boats here."
0:10:03 > 0:10:07I think it well may be a difficult sell, but also, you know,
0:10:07 > 0:10:10with an asset like Loch Ryan and the marina here,
0:10:10 > 0:10:12what we want to do is build a sustainable future for Stranraer,
0:10:12 > 0:10:16and sailing is one of the opportunities within that.
0:10:16 > 0:10:19But also, you know, the council is investing in the town centre
0:10:19 > 0:10:21and in play facilities, and in Agnew Park, for example -
0:10:21 > 0:10:25significant investment so that there's an investment for everyone.
0:10:25 > 0:10:28What about the elephant in the room? That thing over there.
0:10:28 > 0:10:32It just looks like a big eyesore in the middle of what,
0:10:32 > 0:10:35potentially, is a gorgeous town.
0:10:35 > 0:10:38It's a very prominent site and it's industrial,
0:10:38 > 0:10:40so it has its challenges.
0:10:40 > 0:10:42But the proposal was, erm,
0:10:42 > 0:10:45the council working with Stena Line as our key partner to bring
0:10:45 > 0:10:47forward a mixed-use development,
0:10:47 > 0:10:49which will include new leisure,
0:10:49 > 0:10:51new retail and new housing opportunities,
0:10:51 > 0:10:54to support the waterfront and extended marina,
0:10:54 > 0:10:58but also to add value and complement what goes on in the town already.
0:11:01 > 0:11:04The issues facing Stranraer are complex.
0:11:04 > 0:11:05On one hand, you've got
0:11:05 > 0:11:09the amazing resource of the bay and the waterfront.
0:11:09 > 0:11:13On the other hand, you've got an important source of income that has
0:11:13 > 0:11:14moved out of the town.
0:11:14 > 0:11:16But it's a situation that's been faced by
0:11:16 > 0:11:20many other towns in Scotland where industry has closed down.
0:11:20 > 0:11:23What's the solution? I'm not sure.
0:11:23 > 0:11:26But certainly the people we've spoken to in Stranraer
0:11:26 > 0:11:28want something big to happen - and they want it now.
0:11:36 > 0:11:40We may only be on your screens for 30 minutes per week, but you can
0:11:40 > 0:11:43keep the conversation going 24/7 on our Facebook page,
0:11:43 > 0:11:45where this summer we asked you to nominate
0:11:45 > 0:11:48your favourite beaches in Scotland.
0:11:48 > 0:11:50You've done so in your droves, so thank you.
0:11:51 > 0:11:55So far, all of the beaches we've featured have been
0:11:55 > 0:11:57vast, sandy beaches.
0:11:57 > 0:12:00But just to prove that small can be beautiful too,
0:12:00 > 0:12:03I've come to Shell Beach near Tarbert, Loch Fyne.
0:12:06 > 0:12:09The beach is a popular destination for locals
0:12:09 > 0:12:11despite not having any sand.
0:12:11 > 0:12:13It's made up entirely of crushed shells.
0:12:16 > 0:12:19So, how was Shell Beach created?
0:12:19 > 0:12:22Well, there used to be a shellfish factory nearby,
0:12:22 > 0:12:26processing thousands of tonnes of clams and queen scallops.
0:12:26 > 0:12:30Now, the shells were dumped in Loch Fyne, and they washed up here,
0:12:30 > 0:12:33creating this glorious beach known as Shell Beach.
0:12:33 > 0:12:35It all makes perfect sense.
0:12:38 > 0:12:39And on next week's Landward,
0:12:39 > 0:12:42we'll be announcing the results of our informal survey.
0:12:42 > 0:12:46The top suggestions for Scotland's best beach will be revealed.
0:12:52 > 0:12:56And we're now heading across the water to the small island of
0:12:56 > 0:12:57Ailsa Craig.
0:12:57 > 0:13:01We're joining the RSPB on an expedition to look for
0:13:01 > 0:13:02Manx shearwater.
0:13:05 > 0:13:09Ailsa Craig is a volcanic island famous for its granite,
0:13:09 > 0:13:13which has been used to make most of the world's curling stones.
0:13:13 > 0:13:16But it's also home to more than 70,000 sea birds,
0:13:16 > 0:13:20and recently there have been sightings of Manx shearwaters.
0:13:20 > 0:13:21So, this is a really special trip for us.
0:13:21 > 0:13:24It's unusual because we're looking specifically
0:13:24 > 0:13:27for Manx shearwater breeding on the island, cos they've never,
0:13:27 > 0:13:29ever been recorded breeding there before.
0:13:30 > 0:13:33Crystal Maw is the society's site manager,
0:13:33 > 0:13:37and she and her team are heading to the island to look for the birds.
0:13:37 > 0:13:41The three main breeding colonies of Manx shearwaters are found in
0:13:41 > 0:13:42the British Isles.
0:13:42 > 0:13:45Crystal and her team are planning to spend the night here to see if
0:13:45 > 0:13:48Ailsa Craig could become number four.
0:13:48 > 0:13:52They're quite difficult birds to survey because most of the time
0:13:52 > 0:13:55they spend out at sea unless they're breeding,
0:13:55 > 0:13:58so you have to time your surveys during the breeding season,
0:13:58 > 0:14:02and also they're ground nesting birds - they nest in burrows -
0:14:02 > 0:14:03so you can't easily see them.
0:14:03 > 0:14:07Also, to avoid predation, the adults come in at night-time only,
0:14:07 > 0:14:10so you have to do your surveys at night-time.
0:14:10 > 0:14:13The team have brought special night-vision cameras,
0:14:13 > 0:14:17and to get the best possible chance of sighting the shearwaters,
0:14:17 > 0:14:20they're heading close to the island's summit to set up camp.
0:14:22 > 0:14:25The vast majority of the population of Manx shearwater are in
0:14:25 > 0:14:28only three colonies, so if we can prove that they're nesting
0:14:28 > 0:14:31in another place, it makes the population less vulnerable.
0:14:35 > 0:14:38We are waiting until midnight,
0:14:38 > 0:14:41which is when the birds generally start calling, and we're going to
0:14:41 > 0:14:45sit and listen out for the call of the Manx shearwater, which is really
0:14:45 > 0:14:48distinctive, and we're going to keep notes on if we see them landing,
0:14:48 > 0:14:51cos that's the big - that is the big thing we're looking for,
0:14:51 > 0:14:53that they're landing, cos they would only land
0:14:53 > 0:14:56if they're breeding or prospecting to breed.
0:14:56 > 0:15:00A moment of optimism, but if it's them, they're very distant.
0:15:00 > 0:15:02- Quite a few.- Mm.
0:15:02 > 0:15:04FAINT BIRD CALLS
0:15:06 > 0:15:09They make a slightly different call when they land.
0:15:11 > 0:15:13It's kind of an abrupt ending.
0:15:15 > 0:15:17Two hours later...
0:15:17 > 0:15:20Aww... This is pants!
0:15:20 > 0:15:22The calls become less frequent -
0:15:22 > 0:15:24and the weather takes a turn for the worse.
0:15:26 > 0:15:31It's two o'clock, and we haven't heard any close by for a while,
0:15:31 > 0:15:34and I don't think we're going to glean much more by staying out,
0:15:34 > 0:15:38erm, until three. I think we're going to go to bed.
0:15:38 > 0:15:41It's unfortunate that they haven't come very close to the island.
0:15:41 > 0:15:44I'm still optimistic that they are breeding on the island,
0:15:44 > 0:15:48we just haven't found them yet, we just haven't got to the right place.
0:15:48 > 0:15:52So, yeah, I'm off to bed! Warm my feet up.
0:15:57 > 0:16:02This morning, I got the team to spread out around the hill
0:16:02 > 0:16:05and play the calls of a male and female Manx shearwater down
0:16:05 > 0:16:07potential burrow sites.
0:16:07 > 0:16:09BIRD CALLS PLAY
0:16:10 > 0:16:15And the hope is that you get a response from either a chick
0:16:15 > 0:16:19or maybe earlier on in the season you'll get a female incubating.
0:16:19 > 0:16:22Every time I come out at night there's Manx shearwater
0:16:22 > 0:16:24around the island, they're flying around.
0:16:24 > 0:16:27And it's very likely,
0:16:27 > 0:16:29if you've got birds flying so close to an island,
0:16:29 > 0:16:31that they're going to be using it,
0:16:31 > 0:16:33or at least prospecting to use it,
0:16:33 > 0:16:35so eventually, even if they're not using it now,
0:16:35 > 0:16:37I'm thinking eventually they will use it,
0:16:37 > 0:16:41and if we just keep searching for them I think we will find them.
0:16:41 > 0:16:43It's just a massive island and a very difficult terrain
0:16:43 > 0:16:45so it's going to take a while.
0:16:45 > 0:16:47It could take years to find them.
0:16:47 > 0:16:50Disappointing this time for Crystal and her team,
0:16:50 > 0:16:53but Landward viewers definitely won't have to wait years
0:16:53 > 0:16:56because next week Dougie starts a mini-series exploring the
0:16:56 > 0:17:00small isles, and you will see some Manx shearwaters.
0:17:03 > 0:17:06But right now he's at Castle Leod in Strathpeffer,
0:17:06 > 0:17:11visiting an ancient treasure that hasn't moved an inch in 500 years.
0:17:14 > 0:17:19The castle is an impressive link to our country's rich heritage,
0:17:19 > 0:17:22and its grounds are host to a very special tree.
0:17:24 > 0:17:28The oldest recorded planted tree in Scottish history.
0:17:28 > 0:17:31- John, how are you?- Hi, good to see you, Dougie, thanks for coming.
0:17:31 > 0:17:35Landowner Lord John Cromarty knows more than most about
0:17:35 > 0:17:37this magnificent specimen.
0:17:37 > 0:17:39Now, look at this mighty tree, it's amazing!
0:17:39 > 0:17:41- It's quite something, isn't it? - It really is. So what is it?
0:17:41 > 0:17:44It's a sweet chestnut, a Spanish chestnut,
0:17:44 > 0:17:48and it's approximately, what, 1550-1556.
0:17:48 > 0:17:51So what's the story of the tree? Who actually planted it?
0:17:51 > 0:17:53The tree was planted by John of Killin,
0:17:53 > 0:17:56John Mackenzie, who was the then chief of the Clan Mackenzie.
0:17:56 > 0:18:01It was for a granting of the titles of land by Mary Queen of Scots,
0:18:01 > 0:18:04his mother, Mary de Guise.
0:18:04 > 0:18:07And she was here, but whether she actually lifted a spade or not
0:18:07 > 0:18:10and got her hands dirty I think is extremely unlikely.
0:18:10 > 0:18:13Early 1500s that, I mean, Mary Queen of Scots would've
0:18:13 > 0:18:15been very young at that time, wouldn't she?
0:18:15 > 0:18:22Probably about six or seven and she was at the house, too, and the best
0:18:22 > 0:18:25way of proving all this - and indeed about the tree - is to go to
0:18:25 > 0:18:29Register House in Edinburgh and look up the records.
0:18:29 > 0:18:33So this is the oldest recorded planted tree in Scotland.
0:18:33 > 0:18:34Apparently so.
0:18:34 > 0:18:36There are obviously many older trees which have
0:18:36 > 0:18:41no definite recorded date, like the Fortingall Yew, for instance.
0:18:41 > 0:18:46This has got a definite date and that makes it, I suppose, unique.
0:18:46 > 0:18:48And just like old buildings,
0:18:48 > 0:18:52old trees need a bit of occasional maintenance.
0:18:52 > 0:18:53Trees are a bit like people.
0:18:53 > 0:18:56As they get older, they like less and less interference.
0:18:56 > 0:18:59So we're trying to do as little as possible,
0:18:59 > 0:19:01but as much as necessary.
0:19:01 > 0:19:05Paul Hanson and his team are giving this sweet chestnut its first
0:19:05 > 0:19:07health check for several hundred years.
0:19:09 > 0:19:11So what are you actually doing to this tree?
0:19:11 > 0:19:13As you can see, as you look up,
0:19:13 > 0:19:15lots of limbs have fallen off in the past.
0:19:15 > 0:19:18The regrowth now is becoming very heavy and very dense,
0:19:18 > 0:19:22so we're giving it a gentle helping hand to take some of
0:19:22 > 0:19:25the leveraging off, some of the weight, reduce the wind resistance
0:19:25 > 0:19:27and hopefully keep some of these long limbs on
0:19:27 > 0:19:29for maybe another 300 or 400 years.
0:19:31 > 0:19:34Left to its own devices, the tree will eventually fall to bits,
0:19:34 > 0:19:38and that's the natural order of things, but because it is special
0:19:38 > 0:19:41and we love it, we're trying to keep it going as long as possible.
0:19:41 > 0:19:44Now, we know all about the historical relevance of this tree.
0:19:44 > 0:19:47Why is this particular tree important from your point of view
0:19:47 > 0:19:50as a man who lives and works in trees?
0:19:50 > 0:19:51In this particular case,
0:19:51 > 0:19:54as a sweet chestnut, or a Spanish chestnut, to find it this far
0:19:54 > 0:20:00north growing so well to such a massive size is very, very unusual.
0:20:00 > 0:20:03The only other ones anything like it are within the parkland on this
0:20:03 > 0:20:07estate, so this is a little corner of the world that's very special.
0:20:08 > 0:20:11And it's not just Paul who thinks so.
0:20:11 > 0:20:14One of the great things about Castle Leod is that it's got
0:20:14 > 0:20:19this astonishing assembly of giant trees for Britain,
0:20:19 > 0:20:20really quite far north.
0:20:20 > 0:20:23Some of the trees here are the biggest examples of their species
0:20:23 > 0:20:25on this latitude anywhere in the world.
0:20:25 > 0:20:29Tom Christian works for the National Tree Collections of Scotland,
0:20:29 > 0:20:32a partnership working to promote and enhance valuable
0:20:32 > 0:20:34landscapes like this.
0:20:34 > 0:20:36But it's not a natural landscape, though?
0:20:36 > 0:20:39Not at all, no. It's completely designed.
0:20:39 > 0:20:41Most of the trees here are not from Scotland -
0:20:41 > 0:20:43they're from other parts of the world.
0:20:43 > 0:20:46They've been brought here over the centuries by plant hunters,
0:20:46 > 0:20:48explorers, cultivated by nurserymen,
0:20:48 > 0:20:51planted here to embellish the landscape.
0:20:51 > 0:20:55Trees are natural things and will grow anyway, so why intervene?
0:20:55 > 0:20:58In these collections, in these design landscapes,
0:20:58 > 0:20:59we've got loads of trees.
0:20:59 > 0:21:03Some will grow, will die of their own accord without any
0:21:03 > 0:21:05intervention and that's fine, but every so often a tree,
0:21:05 > 0:21:08like the sweet chestnut we were discussing today, comes up.
0:21:08 > 0:21:11Think about what it's seen - several Jacobite rebellions,
0:21:11 > 0:21:14an independence referendum, maybe another one - and we want to keep
0:21:14 > 0:21:16that connection, we want to keep it for as long as possible.
0:21:16 > 0:21:18Now we know about the sweet chestnut.
0:21:18 > 0:21:21- What else do we have here that's of particular interest to you?- Loads.
0:21:21 > 0:21:24There's Douglas firs that you can see behind the castle.
0:21:24 > 0:21:27These are some of the tallest in the country. They're amazing,
0:21:27 > 0:21:29because they've got that shelter of the great big hill behind.
0:21:29 > 0:21:33There's Cappadocian maple, which has an amazing range from Turkey
0:21:33 > 0:21:34all the way to the Himalayas.
0:21:34 > 0:21:37There's a huge number of those here - who knows why.
0:21:37 > 0:21:40It's just an astonishing global collection here.
0:21:42 > 0:21:44And with a bit of tender loving care,
0:21:44 > 0:21:50there's a good chance these trees could see a few more centuries yet.
0:21:59 > 0:22:02Now, you may remember in the spring we introduced you
0:22:02 > 0:22:05to a new super fruit - the honeyberry.
0:22:05 > 0:22:09Euan went to Arbuckle Fruit Farm near Dundee to meat Stewart Arbuckle
0:22:09 > 0:22:12who has pioneered the growing of honeyberries in Scotland.
0:22:12 > 0:22:15- It's a funny-looking thing, isn't it?- It is.
0:22:15 > 0:22:18It's kind of like... It looks like a blueberry, really.
0:22:18 > 0:22:21It's got that kind of blue waxy skin that you can see,
0:22:21 > 0:22:22but then if you bite into it,
0:22:22 > 0:22:26you'll see that there's a deep purple juice all the way through it,
0:22:26 > 0:22:29whereas on, like, a blueberry, it's clear all the way through.
0:22:29 > 0:22:32- It is quite tart, isn't it? - It's tart, is tangy.
0:22:32 > 0:22:36It's a cross between a raspberry and a blueberry taste-wise I suppose,
0:22:36 > 0:22:39but it's got that added zing, as well.
0:22:39 > 0:22:42- And growing well, obviously. - Well, we like to think so.
0:22:42 > 0:22:44We're the first people to plant them in Scotland.
0:22:44 > 0:22:47We like to think Scotland is actually the perfect place for them.
0:22:47 > 0:22:50They love the cold, for starters - they survive to -40 - the flowers
0:22:50 > 0:22:54survive to -7 in spring, which is ideal from a frost perspective.
0:22:54 > 0:22:58Now, a new super fruit deserves a super chef.
0:22:58 > 0:23:03And Nick Nairn and I are continuing our West Coast culinary tour
0:23:03 > 0:23:06with a trip to Luss, where we'll both be getting our first
0:23:06 > 0:23:08taste of the honeyberry.
0:23:12 > 0:23:15I need to let you into a secret. I've never tasted these.
0:23:15 > 0:23:17- Neither have I.- Shall we?- Indeed.
0:23:20 > 0:23:23Oh!
0:23:23 > 0:23:26- Sharp.- Oh, my goodness! - But delicious.
0:23:27 > 0:23:30- Very delicious, but, yeah, a bit sharp.- Honeyberries need honey.
0:23:30 > 0:23:32- OK.- OK.- And what are you actually going to cook today?
0:23:32 > 0:23:33What are we going to do?
0:23:33 > 0:23:37No cooking involved here. This is an Eton mess.
0:23:37 > 0:23:39- Good.- Simplest dessert on the planet.
0:23:39 > 0:23:41Whipped cream, crushed meringues,
0:23:41 > 0:23:43honeyberries, honey - job's a good 'un.
0:23:43 > 0:23:45- They definitely need sweetening, don't they?- They do.
0:23:45 > 0:23:49So, Dougie, Eton mess is really whipped cream
0:23:49 > 0:23:53- and there's the cream and there's the whisk.- I may be some time.
0:23:53 > 0:23:58- Is that the best action that you can do?- I'll get into it, don't worry.
0:23:58 > 0:24:00Oh, how long? Oh, no, that's the tablecloth gone.
0:24:01 > 0:24:07- So we've got the cream over ice to keep it nice and cool.- OK.
0:24:07 > 0:24:11I'm going to drain the berries, because these have been frozen.
0:24:11 > 0:24:14- There's hardly any in Scotland - I think 12 acres in total.- Uh-huh.
0:24:14 > 0:24:17- Do you know where they come from? - Originally? No, I don't.
0:24:17 > 0:24:21- They come from Siberia and northern Japan.- OK.- Very good for you.
0:24:21 > 0:24:24So, meringues, these are meringues that I made myself.
0:24:24 > 0:24:28Yeah. Shop-bought.
0:24:28 > 0:24:31- You could sort of fold them in a wee bit.- Sorry, as opposed to using...
0:24:31 > 0:24:34- A spatula.- Folding spatula.
0:24:34 > 0:24:37Gentle folding because we don't want to overwork the cream.
0:24:37 > 0:24:40When it starts to kind of seize up a little bit,
0:24:40 > 0:24:43that's where we add the berries. Which I think is about now.
0:24:43 > 0:24:47- It is getting a bit... more solid.- It's berry time.
0:24:47 > 0:24:49So in go the honeyberries.
0:24:49 > 0:24:52Now, traditionally these would be strawberries and raspberries,
0:24:52 > 0:24:54but I think these honeyberries are going to work really well.
0:24:54 > 0:24:56This is going to be quite tart.
0:24:56 > 0:25:00We're going to have to get rid of the sharpness with the old honey.
0:25:00 > 0:25:03- If it's tart, what do we do to it? - We make it sweeter.- Yes.
0:25:03 > 0:25:07- And to make it sweeter, what we do is?- Honey, Mr Nairn.
0:25:07 > 0:25:09- I think we've got some honey. - We have indeed.- Just as well.
0:25:09 > 0:25:13At this point I need you to use your tasting implement to see how
0:25:13 > 0:25:16much honey is required, so I'm relying on your palate,
0:25:16 > 0:25:21- your finely honed palate.- OK. Actually, that's pretty sweet.
0:25:21 > 0:25:25- Needs a bit of sweetness. - Do we? OK. Fair enough.
0:25:25 > 0:25:28Honey. In it goes.
0:25:28 > 0:25:30- NICK CHUCKLES - You see?
0:25:30 > 0:25:32There's just something about this combination.
0:25:32 > 0:25:37You want to try it again just to see what the sweet-acid balance is like.
0:25:39 > 0:25:41Mm!
0:25:41 > 0:25:45I got a bit of meringue there, fantastic. Perfect combination.
0:25:45 > 0:25:46- Perfect combination.- Fantastic!
0:25:46 > 0:25:49So all that's left now is to plate up.
0:25:49 > 0:25:51A multitude of sins.
0:25:51 > 0:25:53So, let's find out what the good people of Luss
0:25:53 > 0:25:57make of the Luss mess. I'll take the high road.
0:25:57 > 0:25:58Did he just say that? Really?
0:26:00 > 0:26:03And now let's find out if the honeyberries might give
0:26:03 > 0:26:07strawberries and raspberries a run for their money.
0:26:07 > 0:26:09- This is Eton mess, basically made with honeyberries.- Lovely.
0:26:09 > 0:26:12- Have you ever heard of honeyberries? - I have.- Have you?
0:26:12 > 0:26:14I don't know much about them, but I have heard of them.
0:26:14 > 0:26:17- Just put the whole lot in my mouth?- Just get it right down.
0:26:17 > 0:26:20Mm! Beautiful. Mm!
0:26:20 > 0:26:23And another one will cost me how much?
0:26:23 > 0:26:25- You like that?- It's really nice.
0:26:25 > 0:26:28- Mm! Lovely. Very nice. - What are you thinking?
0:26:28 > 0:26:33Erm...I'm thinking I need some more.
0:26:34 > 0:26:35What did you say it was?
0:26:35 > 0:26:38They're not strawberries, they're called moonberries.
0:26:38 > 0:26:39No, they're not called moonberries!
0:26:39 > 0:26:41Very tasty, isn't it?
0:26:41 > 0:26:42Do you like it?
0:26:42 > 0:26:46- Oh. Nice.- Good.- Do you like it? - Yeah, I like it.
0:26:46 > 0:26:49- Oh, yeah.- You like?- Delicious.
0:26:49 > 0:26:54- You like it?- Yeah.- Is it better than ice cream? I reckon. Definitely.
0:26:55 > 0:27:00- A bit like blackberries.- How shall I eat it?- Just whack it down.
0:27:00 > 0:27:03- Just go for it.- No, thank you. - You're not going to try?- No.
0:27:03 > 0:27:04Let's see what your brother thinks.
0:27:04 > 0:27:09- Mm!- OK. Yeah.
0:27:09 > 0:27:11Do you think if you have the chance,
0:27:11 > 0:27:13you would want to try honeyberries again?
0:27:13 > 0:27:14Yeah.
0:27:14 > 0:27:16Fantastic.
0:27:17 > 0:27:21I have to say, Nick, that every single person I let taste this
0:27:21 > 0:27:24- loved it.- I agree. 100% success rate here.
0:27:24 > 0:27:29A couple of people didn't know what Eton mess was, which surprised me.
0:27:29 > 0:27:32But everybody said that the honeyberries - triumph.
0:27:32 > 0:27:35Had one person said it tasted a wee bit like cherry.
0:27:35 > 0:27:38Hm, I had blackcurrant and I had gooseberry.
0:27:38 > 0:27:40Well, Scotland has the perfect climate for growing honeyberries.
0:27:40 > 0:27:43Will they rival strawberries and raspberries in the future?
0:27:43 > 0:27:44I'm not so sure. Who knows?
0:27:44 > 0:27:47But here's what's coming up next week's programme.
0:27:47 > 0:27:52New research reveals a bright future for the salmon-farming industry.
0:27:52 > 0:27:54The waters around Scotland are ideal for it.
0:27:54 > 0:27:57They're pristine, clean, abundant with plankton.
0:27:57 > 0:27:58We can do great things here.
0:27:58 > 0:28:02Sarah helps get some tups ready at the Lairg sheep sales.
0:28:02 > 0:28:05The way she's washing their faces is a bit like what I do to my
0:28:05 > 0:28:09kids before they head off to school in the morning. A good scrub.
0:28:09 > 0:28:14And I set off on the first leg of a big journey to the Small Isles.
0:28:14 > 0:28:19My Small Isles odyssey begins on the largest of the four, Rum.
0:28:19 > 0:28:21The island we know most about.
0:28:22 > 0:28:25So join us again next Friday, 7.30 BBC One Scotland.
0:28:25 > 0:28:28From all the Landward team here in Luss,
0:28:28 > 0:28:30thank you so much for your company. Goodbye.