0:00:02 > 0:00:04Scotland has some of the best wildlife in the world,
0:00:04 > 0:00:06and you'll be amazed how many animals we can cram
0:00:06 > 0:00:07into the next half an hour.
0:00:07 > 0:00:09Welcome to a walk on the wild side.
0:00:29 > 0:00:31Hello and a very warm welcome to Landward.
0:00:31 > 0:00:35I promised you animals and you will not be disappointed.
0:00:35 > 0:00:38In a moment, I'll be getting far too close to some scary water buffalo,
0:00:38 > 0:00:43but first, here's what else is coming up on the programme.
0:00:43 > 0:00:46'Sarah gets some tips on tracking...'
0:00:46 > 0:00:49These are actually wood mouse prints, these ones,
0:00:49 > 0:00:52and this is a back foot, and there's a front foot just there.
0:00:52 > 0:00:54'..we meet the man that talks turkey...'
0:00:54 > 0:00:55HE GOBBLES
0:00:55 > 0:00:57TURKEYS GOBBLE
0:00:59 > 0:01:02'..and Nick and I challenge taste buds in Luss.'
0:01:02 > 0:01:05- Uh-uh.- No? No?
0:01:05 > 0:01:06- No.- Are you sure?
0:01:06 > 0:01:07- Sure.- OK.
0:01:11 > 0:01:13But before all that,
0:01:13 > 0:01:16this summer I went to Fife to meet some rather exotic animals.
0:01:24 > 0:01:28Ten years ago, Steve Mitchell took the unusual step of setting up
0:01:28 > 0:01:31a water buffalo farm in Fife.
0:01:31 > 0:01:33Many farmers raised a quizzical eyebrow
0:01:33 > 0:01:35at the young kid on the block.
0:01:37 > 0:01:40But ten years later, Steve has had the last laugh,
0:01:40 > 0:01:44because his buffalo farm has just been awarded top meat producer
0:01:44 > 0:01:47at the 2016 Scotland Food & Drink Awards.
0:01:50 > 0:01:54'So, how do you get from local curiosity to national champion
0:01:54 > 0:01:55'in just a decade?'
0:01:55 > 0:01:56How's it going? All right?
0:01:56 > 0:01:58- Good. How are you? - Very well. Nice to meet you.
0:01:58 > 0:02:01'I'm visiting Steve's farm to find out about his journey
0:02:01 > 0:02:04'and the challenges and pitfalls he encountered.'
0:02:14 > 0:02:16Not a sight you would see in Scotland very often.
0:02:16 > 0:02:17It's unbelievable, isn't it?
0:02:17 > 0:02:19My goodness. Look at them.
0:02:19 > 0:02:22They're fantastic. Wow.
0:02:22 > 0:02:25People pay hundreds of pounds to go and have these sort of treatments.
0:02:27 > 0:02:30So how do buffalo compare to cows in terms of welfare?
0:02:30 > 0:02:33How do you look after them?
0:02:33 > 0:02:35A lot of things are actually pretty similar.
0:02:35 > 0:02:37There's a lot of benefits to the buffalo.
0:02:37 > 0:02:38They live a lot longer,
0:02:38 > 0:02:41so we've got cows that are still calving in their early 30s.
0:02:41 > 0:02:42But there are always also the quirky differences
0:02:42 > 0:02:44that we're still learning about.
0:02:44 > 0:02:46Fundamentally, they're an intelligent animal,
0:02:46 > 0:02:48and if you give them respect, they'll give you it back.
0:02:48 > 0:02:51So what are those specific quirks that buffalo have?
0:02:51 > 0:02:54They require so little human interaction, you know?
0:02:54 > 0:02:57We don't have to handle them very often and so we're finding that
0:02:57 > 0:02:59my buffalo are getting wilder and wilder,
0:02:59 > 0:03:03because we've got them in big groups out in big, large fields like this.
0:03:03 > 0:03:06They're definitely getting a little bit more and more difficult
0:03:06 > 0:03:09to handle all the time, but you can have the complete flipside of that.
0:03:09 > 0:03:11If you're working with them every day,
0:03:11 > 0:03:13they'd learn and trust very quickly
0:03:13 > 0:03:16- but they need that constant interaction.- Uh-huh.
0:03:16 > 0:03:20And we're now spending more time almost socialising with them,
0:03:20 > 0:03:24just trying to keep them friendly and not seeing us as the enemy.
0:03:27 > 0:03:29'It's a serious matter.
0:03:29 > 0:03:31'With nearly a tonne of lean muscle mass,
0:03:31 > 0:03:34'these beasts are not to be messed with,
0:03:34 > 0:03:38'as Steve found out the hard way a few years ago.'
0:03:38 > 0:03:41Well, we were doing a piece for the local art gallery,
0:03:41 > 0:03:43which was ironically on wild animals,
0:03:43 > 0:03:45and a young calf came up behind me.
0:03:45 > 0:03:47I didn't... I wasn't paying attention.
0:03:47 > 0:03:49The next minute, the mother comes, smacks into me,
0:03:49 > 0:03:52lets out a war cry, the rest of the herd join in
0:03:52 > 0:03:54and they give me a good seeing to, basically.
0:03:54 > 0:03:57Erm...
0:03:57 > 0:04:00Ended up with ripping all my clothes off, and several puncture wounds.
0:04:00 > 0:04:03Fortunately, I don't think I would ever have gotten out of it
0:04:03 > 0:04:05had it not been for the fact that I had a belt on that day
0:04:05 > 0:04:08and one of them got me hooked up by the belt on my...
0:04:08 > 0:04:12erm, from my trouser leg and that was me off the ground,
0:04:12 > 0:04:15so I was, kind of, saved by the belt
0:04:15 > 0:04:17and I'm very thankful to the hospital staff
0:04:17 > 0:04:21at the Vic at Kirkcaldy for stitching me back together,
0:04:21 > 0:04:23and that we could live to tell the tale.
0:04:27 > 0:04:31So that was a lowlight of your career as a buffalo farmer,
0:04:31 > 0:04:32but one of the highlights must have been
0:04:32 > 0:04:34the Food & Drink Awards this year.
0:04:34 > 0:04:36Nice to be recognised for what you're doing?
0:04:36 > 0:04:38Absolutely. God, you couldn't have put it better.
0:04:38 > 0:04:41We were up against some very established brands
0:04:41 > 0:04:44in the food and drink industry and we've come out on top.
0:04:46 > 0:04:49'With all this dedication and industry recognition,
0:04:49 > 0:04:51'I really want to see some of this meat,
0:04:51 > 0:04:54'so Steve's taking me to his farm's on-site butchery.'
0:05:00 > 0:05:03- So here it is. - This is the prize-winning fillet.
0:05:03 > 0:05:05How would you say it differs from beef?
0:05:05 > 0:05:08Well, the buffalo fillet is definitely a little bit smaller,
0:05:08 > 0:05:09which surprises some people,
0:05:09 > 0:05:12cos everyone's got this opinion that they're big massive animals,
0:05:12 > 0:05:14but the truth is, they're slightly smaller than cattle.
0:05:14 > 0:05:17One of the main reasons we got into buffalo is it produces one of the
0:05:17 > 0:05:19healthiest red meats you can get.
0:05:19 > 0:05:20So what about taste?
0:05:20 > 0:05:23What does buffalo taste like compared to beef?
0:05:23 > 0:05:26Well, taste is everything, but the great thing is,
0:05:26 > 0:05:28we're not reinventing the wheel.
0:05:28 > 0:05:30Buffalo tastes quite similar to beef.
0:05:30 > 0:05:32A lot of people describe it as how beef used to taste.
0:05:32 > 0:05:36It's got lots of flavour and great texture.
0:05:40 > 0:05:42You know what? That really is some claim,
0:05:42 > 0:05:43that buffalo tastes like beef used to.
0:05:43 > 0:05:45I'm going to get to taste it later in the programme,
0:05:45 > 0:05:47when Nick Nairn works his magic
0:05:47 > 0:05:50and we continue our tour of the West.
0:05:58 > 0:06:00Now, when it comes to wildlife,
0:06:00 > 0:06:04the star of the show is often reluctant to put in an appearance,
0:06:04 > 0:06:07but Sarah's been finding out about a different way of
0:06:07 > 0:06:08connecting with nature.
0:06:12 > 0:06:15Going out for a winter walk in the Scottish countryside is always made
0:06:15 > 0:06:19better if you catch a glimpse of some wildlife,
0:06:19 > 0:06:22but, as we all know, you need to have a lot of luck on your side.
0:06:24 > 0:06:28However, by changing your view from here to here,
0:06:28 > 0:06:33you could discover a whole new world of wildlife at your feet.
0:06:35 > 0:06:38If you give up on looking for the animals themselves
0:06:38 > 0:06:40and concentrate on what they leave behind,
0:06:40 > 0:06:43you can find a different and satisfying way of
0:06:43 > 0:06:45connecting with Scotland's nature.
0:06:46 > 0:06:48- Dan, morning.- Hi, Sarah. - How are you doing?
0:06:48 > 0:06:50- Yeah, good, thanks. - What are you up to?
0:06:50 > 0:06:52'I'm meeting wildlife expert Dan Puplett,
0:06:52 > 0:06:55'who is going to teach me all about tracking.'
0:06:55 > 0:06:57So we're just going to have a look and see what's come by in the night.
0:06:57 > 0:06:59What is tracking?
0:06:59 > 0:07:01Tracking's really the ancient art of looking at
0:07:01 > 0:07:05the signs that have been left behind by wildlife
0:07:05 > 0:07:07and, really, interpreting those to find out what's been going on,
0:07:07 > 0:07:09what's been around and what they've been doing.
0:07:09 > 0:07:11What do you need to track?
0:07:11 > 0:07:12Let's have a closer look.
0:07:12 > 0:07:15So this is basically a paint trap,
0:07:15 > 0:07:17- so it's non-toxic paint mixed with oil.- Uh-huh.
0:07:17 > 0:07:19These are actually wood mouse prints, these ones,
0:07:19 > 0:07:21and this is a back foot, and there's a front foot just there.
0:07:21 > 0:07:23You can see they've been pretty busy during the night,
0:07:23 > 0:07:25coming back and forth, so it's really nice,
0:07:25 > 0:07:27getting this glimpse of what's been happening.
0:07:27 > 0:07:29And then this patch of sand?
0:07:29 > 0:07:31- Yeah.- Which I'm sure is more than just a patch of sand!
0:07:31 > 0:07:32Yeah, if we have a closer look.
0:07:32 > 0:07:34So this has been rained on in the night,
0:07:34 > 0:07:37so some of the tracks aren't quite as visible as they might be,
0:07:37 > 0:07:40but in here, this kind of square, blocky shape
0:07:40 > 0:07:44is actually a badger print with its kidney-shaped palm pad.
0:07:44 > 0:07:46I've actually got a cast of one just here,
0:07:46 > 0:07:48just to show you the details.
0:07:48 > 0:07:50So this is what it would look like if it was really clear,
0:07:50 > 0:07:54so you can see that would be the palm pad. The toes...
0:07:54 > 0:07:57They've actually got five toes, including this, and the long claws.
0:07:57 > 0:08:00And with practice, you can just get your eye in to see these shapes.
0:08:00 > 0:08:02It just takes a bit of practice.
0:08:03 > 0:08:06'Still with eyes peeled, we head into the woods,
0:08:06 > 0:08:10'nature detectives looking for clues.'
0:08:11 > 0:08:12As a novice tracker,
0:08:12 > 0:08:16what sort of telltale signs should I be looking out for, Dan?
0:08:16 > 0:08:18There's all kind of things to look out for.
0:08:18 > 0:08:21There's things like rubs or marks against trees
0:08:21 > 0:08:23and diggings in the ground.
0:08:23 > 0:08:25There could be droppings or feeding signs.
0:08:25 > 0:08:27'It's just as well I've got Dan with me,
0:08:27 > 0:08:30'because I would have missed this altogether.'
0:08:31 > 0:08:34- So there's something here - we've got a bit of a sign.- Right.
0:08:34 > 0:08:37So this is an old antler rub from a roe deer.
0:08:37 > 0:08:39- So just where it's been worn away? - Yeah.
0:08:39 > 0:08:41Yeah, so it happened quite a while ago,
0:08:41 > 0:08:44but in spring and summer, they actually rub their antlers,
0:08:44 > 0:08:47partly to get the velvet off and also as a territorial marking.
0:08:47 > 0:08:49There's a few hairs actually, if you look really closely.
0:08:49 > 0:08:51Wow!
0:08:51 > 0:08:53So, now, if we try and break this,
0:08:53 > 0:08:55we'll see that it snaps really easily,
0:08:55 > 0:08:57and that's because it's hollow for insulation,
0:08:57 > 0:09:00so that's a good indication that this is a roe deer sign.
0:09:00 > 0:09:01OK. Onwards?
0:09:03 > 0:09:05It can take a wee while to tune in what you're looking for,
0:09:05 > 0:09:08but, once you start, it can be fascinating.
0:09:08 > 0:09:11Dan, evidence? Something has definitely happened here.
0:09:11 > 0:09:13Definitely. We've got evidence of something that's happened.
0:09:13 > 0:09:16What we can see is a load of wood pigeon feathers,
0:09:16 > 0:09:19so this wood pigeon, obviously, is now dead.
0:09:19 > 0:09:21- It's quite a mess!- It is, yeah.
0:09:21 > 0:09:22Looking at these feathers here,
0:09:22 > 0:09:26we start to get an idea of what might have killed the wood pigeon.
0:09:26 > 0:09:28If it was a fox or a mammal of some kind,
0:09:28 > 0:09:31you would expect it to be sheared through
0:09:31 > 0:09:32where they've bitten through it.
0:09:32 > 0:09:35These are intact, so it means that it's most likely plucked
0:09:35 > 0:09:37by a bird of prey of some kind.
0:09:37 > 0:09:38That's amazing.
0:09:38 > 0:09:40And if we think about it even more,
0:09:40 > 0:09:42we can start to think, "OK, what bird of prey might have done this?"
0:09:42 > 0:09:45In this kind of habitat, it's most likely to be a woodland hawk,
0:09:45 > 0:09:47so either a sparrowhawk or a goshawk.
0:09:47 > 0:09:50So we can really start to get an idea of what wildlife is around.
0:09:54 > 0:09:57'Next, another change of habitat.'
0:10:00 > 0:10:03From the woodland floor to the riverside -
0:10:03 > 0:10:05what would you expect to find here?
0:10:05 > 0:10:07So this is a classic place for otters.
0:10:07 > 0:10:10You get a lot of otters along the riverside here,
0:10:10 > 0:10:12and just 48 hours ago I was here
0:10:12 > 0:10:15- and this was actually heaving with otter footprints.- OK.
0:10:15 > 0:10:16And now they've almost gone.
0:10:16 > 0:10:19- I can see the tiniest remains of them over there.- Yeah.
0:10:19 > 0:10:21Just with heavy rain over the last couple of days...
0:10:21 > 0:10:23On certain kinds of ground, like sand,
0:10:23 > 0:10:25tracks vanish really quickly.
0:10:25 > 0:10:29We've just, I suppose, looked at a small picture, a small area -
0:10:29 > 0:10:31what do you think it tells us about the, sort of,
0:10:31 > 0:10:33the bigger picture?
0:10:33 > 0:10:35I think tracking is really interesting in that way
0:10:35 > 0:10:36cos once you start to follow a thread,
0:10:36 > 0:10:38find some footprints or whatever,
0:10:38 > 0:10:41you start to ask questions about what trees are around,
0:10:41 > 0:10:42what plants, even what the birds are doing,
0:10:42 > 0:10:45the weather patterns, all these kind of things,
0:10:45 > 0:10:48so it really gives us an awareness of the wider ecosystem.
0:10:48 > 0:10:51Well, next time I'm out for a walk, I will be looking more closely at
0:10:51 > 0:10:53what's down on the ground.
0:11:03 > 0:11:07Now, probably the only tracking most of us will be doing this weekend is
0:11:07 > 0:11:11searching for the all-important Christmas tree,
0:11:11 > 0:11:13but there is more to growing Christmas trees
0:11:13 > 0:11:15than you might think.
0:11:15 > 0:11:18We sent Euan to one of Scotland's biggest tree farms
0:11:18 > 0:11:20to find out what's involved.
0:11:21 > 0:11:25This is Wester Auchentroig Farm, near Aberfoyle,
0:11:25 > 0:11:30and there are currently over 400,000 Christmas trees growing here,
0:11:30 > 0:11:34of which 40,000 will be harvested and sold in the run-up to Christmas.
0:11:36 > 0:11:41Across the UK, 60 million festive firs are sold every year
0:11:41 > 0:11:43at Christmas time.
0:11:43 > 0:11:45So, what species are these?
0:11:45 > 0:11:47These are Nordmann firs.
0:11:47 > 0:11:51'Euan Duff is the owner and farmer of this plantation.'
0:11:51 > 0:11:53So, how difficult is it?
0:11:53 > 0:11:55I mean, is it just a matter of plonking a tree in the ground
0:11:55 > 0:11:58- and coming back 15 years later? - No, everybody...
0:11:58 > 0:12:00Everybody thinks that, Euan, but really it's a lot of work,
0:12:00 > 0:12:03and as soon as the harvest's over,
0:12:03 > 0:12:06we'll start, at the beginning of January, pruning.
0:12:06 > 0:12:09Erm, March, April, we'll start fertilising...
0:12:09 > 0:12:11So you're actually pruning them into a Christmas tree shape?
0:12:11 > 0:12:13We're pruning them into shape,
0:12:13 > 0:12:14otherwise these would be enormously fat,
0:12:14 > 0:12:16so we're cutting them back every year,
0:12:16 > 0:12:19and you can actually see cut marks on the trees,
0:12:19 > 0:12:22where we've pruned them to stop them growing out too far.
0:12:23 > 0:12:28'80% of all Christmas trees sold are Nordmann fir,
0:12:28 > 0:12:31'the variety which is known for lasting the longest.'
0:12:32 > 0:12:34So, how long will these keep their needles for?
0:12:34 > 0:12:36- Well...- No guarantees?
0:12:36 > 0:12:37No.
0:12:37 > 0:12:40The problem is that if they go into a very warm house,
0:12:40 > 0:12:43they really won't last, you know, much more than a few weeks,
0:12:43 > 0:12:45so we try and get people to keep them outside
0:12:45 > 0:12:47for as long as possible, and keep them away from direct heat
0:12:47 > 0:12:49when they take them into the house.
0:12:49 > 0:12:51But they will... If they're cut and left outside,
0:12:51 > 0:12:52they will last for months.
0:12:52 > 0:12:55Some of the bigger trees that we cut in October, for shopping centres
0:12:55 > 0:12:58and that sort of thing, still have all their needles.
0:12:58 > 0:13:01I do have a real tree every year, sometimes I have two...
0:13:01 > 0:13:03- Very pleasing.- ..but the big dilemma is choosing the tree.
0:13:03 > 0:13:05I mean, it can wreck marriages.
0:13:05 > 0:13:07You've got 40,000 - how do you choose a tree?
0:13:07 > 0:13:09What's your idea of the perfect tree?
0:13:09 > 0:13:14Well, it's very subjective, but, you know, we...
0:13:14 > 0:13:18After years of experience, we know what the customer wants, really.
0:13:18 > 0:13:20Yeah, I know, but what goes in your house?
0:13:20 > 0:13:22Erm, my wife picks that. I don't.
0:13:24 > 0:13:26In fact, we have two trees as well.
0:13:26 > 0:13:27His and hers?
0:13:27 > 0:13:29Well, yes, hers and hers, I think!
0:13:31 > 0:13:34But by the time Christmas comes round, really, well...
0:13:34 > 0:13:37you know, I don't want to see another Christmas tree for a while.
0:13:40 > 0:13:45'But for Euan and his team, there's a "fir" way to go yet.
0:13:48 > 0:13:51'Once the trees are cut,
0:13:51 > 0:13:55'they're netted by a specially-imported machine.'
0:13:58 > 0:13:59So, what have we got here?
0:13:59 > 0:14:02I kind of had this image of guys with a chainsaw
0:14:02 > 0:14:04and packing them all by hand.
0:14:04 > 0:14:06This looks like quite serious kit.
0:14:06 > 0:14:07All changed now.
0:14:07 > 0:14:10It's very much a hi-tech business,
0:14:10 > 0:14:11the harvesting of the trees.
0:14:11 > 0:14:15It has to be fast. We need the trees to be as fresh as possible.
0:14:15 > 0:14:19This is a Danish machine which we imported.
0:14:19 > 0:14:21So what do you do, apart from the obvious packing them?
0:14:21 > 0:14:25It senses the length of the tree and cuts the netting exactly.
0:14:25 > 0:14:28The tree goes up to the back and Angus catches it
0:14:28 > 0:14:31and packs it into a pallet.
0:14:31 > 0:14:32You got these from Denmark,
0:14:32 > 0:14:35but you also get your trees from Denmark, why's that?
0:14:35 > 0:14:37We do. We do. The plants come from Denmark.
0:14:37 > 0:14:39They're very much specialist growers in Denmark
0:14:39 > 0:14:42and they know what they're doing.
0:14:42 > 0:14:47When the trees come in, they're approximately 12 inches in height,
0:14:47 > 0:14:49they're already four years old,
0:14:49 > 0:14:52and then we've got them here for another six to seven years
0:14:52 > 0:14:55before we can harvest them, so a tree is really 11 years old.
0:15:05 > 0:15:07Hit that black button with your shoulder, Euan.
0:15:07 > 0:15:09That's it.
0:15:09 > 0:15:11'It's easy when you know what button to press.'
0:15:11 > 0:15:12Well done.
0:15:16 > 0:15:19'Most of the trees from this plantation go to wholesalers
0:15:19 > 0:15:22'all over the UK,
0:15:22 > 0:15:27'but if you're keen to get hands-on, there is a DIY option.'
0:15:28 > 0:15:30- Donnie.- Hi, Euan. - What do I need?
0:15:30 > 0:15:32You need a mat to kneel on,
0:15:32 > 0:15:34you need a pair of gloves, and a saw,
0:15:34 > 0:15:38and your instructions on how to use it, etc, and what you do.
0:15:38 > 0:15:40How hard can it be?
0:15:40 > 0:15:42That's it. It's quite simple and your choice -
0:15:42 > 0:15:45whatever you want, just cut it down and bring it back.
0:15:45 > 0:15:46- Quite simple.- Bye.
0:15:56 > 0:16:00Normally I would spend hours with the family arguing about
0:16:00 > 0:16:03which tree to choose, but today I have the luxury
0:16:03 > 0:16:04of choosing my own.
0:16:14 > 0:16:16HE PANTS
0:16:16 > 0:16:18HE EXHALES
0:16:29 > 0:16:32Working on Landward, we're often surprised and intrigued by
0:16:32 > 0:16:35the weird and wonderful place names we stumble upon
0:16:35 > 0:16:37as we travel across the country.
0:16:38 > 0:16:42This week I've come to the village of Dull in Perthshire,
0:16:42 > 0:16:46so what bright spark came up with this interesting name?
0:16:49 > 0:16:53'Dull consists of a collection of more than a dozen houses on the banks of
0:16:53 > 0:16:55'the River Tay, just outside Aberfeldy.'
0:16:58 > 0:17:00The parish church, now a private home,
0:17:00 > 0:17:04sits on the site of an ancient monastery founded by St Adomnan,
0:17:04 > 0:17:08the Abbot of Iona, who died in the 7th century AD.
0:17:08 > 0:17:12Legend has it that the bindings on his hearse, dul in Gaelic,
0:17:12 > 0:17:13snapped right here,
0:17:13 > 0:17:18determining his burial place and founding the hamlet of Dull.
0:17:22 > 0:17:24If that all sounds a little far-fetched,
0:17:24 > 0:17:26I think we can accept that not a lot goes on here.
0:17:26 > 0:17:30In fact, it's been twinned with Boring, Oregon,
0:17:30 > 0:17:34and more recently Bland Shire in New South Wales.
0:17:34 > 0:17:37Can you imagine if all of the residents of those three places
0:17:37 > 0:17:40got together for a night out, how much fun that would be?
0:17:43 > 0:17:46If you want to tell us about another unusual place name,
0:17:46 > 0:17:53visit the Landward Facebook page or send us an e-mail to...
0:18:03 > 0:18:08Earlier in the programme, Sarah was out tracking wildlife in the woods,
0:18:08 > 0:18:10and now she's finding a farmed festive favourite,
0:18:10 > 0:18:13which was filmed before the current order that
0:18:13 > 0:18:15all poultry be kept indoors.
0:18:18 > 0:18:20This is Gartmorn Farm near Stirling,
0:18:20 > 0:18:25and every December they produce and sell thousands of turkeys.
0:18:25 > 0:18:27Can you hear them?
0:18:27 > 0:18:29TURKEYS GOBBLE
0:18:29 > 0:18:36I'm here to find out what life's like for a turkey farm in December.
0:18:36 > 0:18:38- Brian, good morning. How are you doing?- Hi, good morning, Sarah.
0:18:38 > 0:18:42- It's quite noisy. - They can get a bit noisy, yes.
0:18:42 > 0:18:44Could I help you put out some straw?
0:18:44 > 0:18:45Yeah, please, by all means.
0:18:45 > 0:18:48'Stockman Brian Petrie looks after the turkeys
0:18:48 > 0:18:51'in the farm's many polytunnels.'
0:18:51 > 0:18:53It's a bit like the Forth Road Bridge -
0:18:53 > 0:18:54you start at one polytunnel,
0:18:54 > 0:18:56and then by the time you get through them all you're...
0:18:56 > 0:18:58Will I just throw it out? Will I?
0:18:58 > 0:19:00Yeah, just, kind of, loosely throw it out.
0:19:00 > 0:19:02What is it like working with turkeys?
0:19:02 > 0:19:03I actually love them.
0:19:03 > 0:19:07They're very inquisitive, very, very friendly towards you,
0:19:07 > 0:19:10they're always coming, and they always seem happy to see you in
0:19:10 > 0:19:13- the morning.- How long have you been working with the turkeys?
0:19:13 > 0:19:15This is my fourth Christmas this year,
0:19:15 > 0:19:18I've been here three-and-a-half years working for Roger.
0:19:18 > 0:19:19Before that I was a butcher
0:19:19 > 0:19:21and before that I was a chef in the Army,
0:19:21 > 0:19:23so I kind of know the whole process,
0:19:23 > 0:19:26from cooking them to butchering them to actually growing them.
0:19:29 > 0:19:31Personally, I've cooked turkeys all around the world,
0:19:31 > 0:19:37including South Armagh in Northern Ireland to Iraq.
0:19:37 > 0:19:41So I consider myself kind of a dab hand at cooking turkeys.
0:19:44 > 0:19:46And Brian doesn't just rear them and cook them...
0:19:46 > 0:19:48HE GOBBLES
0:19:48 > 0:19:50..he talks turkey as well.
0:19:50 > 0:19:52Oh, look, all their heads just went up.
0:19:52 > 0:19:54HE GOBBLES
0:19:54 > 0:19:56TURKEYS GOBBLE
0:20:00 > 0:20:02As well as the sheltered polytunnels,
0:20:02 > 0:20:05these turkeys also get to gobble around outdoors.
0:20:07 > 0:20:09So they seem quite happy and content.
0:20:11 > 0:20:13Paradise for these lot.
0:20:13 > 0:20:16Some lovely young trees, a plantation we put in just a couple of years ago.
0:20:16 > 0:20:18And one nice thing with turkeys is,
0:20:18 > 0:20:21although it looks dirty at the moment, it's the middle of winter,
0:20:21 > 0:20:24in the spring the grass comes up a beautiful green.
0:20:24 > 0:20:26'Farm owner Roger Lucy
0:20:26 > 0:20:29'has seen customer tastes vary over the years.'
0:20:29 > 0:20:32Traditionally turkeys were all black.
0:20:32 > 0:20:35We just do them to what customers want these days.
0:20:35 > 0:20:38And it's slowly swinging back towards the black.
0:20:38 > 0:20:42Black turkeys, you need to take them up to full maturity for plucking
0:20:42 > 0:20:43cos of the ink in the feathers.
0:20:43 > 0:20:45If a turkey is immature it won't look good if
0:20:45 > 0:20:48- you pluck them early. - And why do you keep both?
0:20:48 > 0:20:49Customer demand.
0:20:49 > 0:20:54The black turkeys are slightly better, I think, flavour wise.
0:20:57 > 0:20:58Come on, you lot.
0:21:00 > 0:21:02In you go.
0:21:02 > 0:21:03There we go.
0:21:05 > 0:21:08This is the catching operation.
0:21:08 > 0:21:12- OK.- We think it's about the least stressful system you can use.
0:21:12 > 0:21:13On we go.
0:21:14 > 0:21:16We put a little bit of straw for their step.
0:21:16 > 0:21:17OK.
0:21:20 > 0:21:22How busy do you get in December?
0:21:22 > 0:21:24Can you quantify it?
0:21:24 > 0:21:26Quantify it? Yeah, we do get very busy.
0:21:26 > 0:21:30We're talking about 20 times our normal amount of turnover
0:21:30 > 0:21:31we go through in December time.
0:21:31 > 0:21:34Turkeys have always been seen to be the sort of family favourite
0:21:34 > 0:21:37at the dinner table. Is it still the first choice?
0:21:37 > 0:21:40I think so. We always eat turkey at Christmas time.
0:21:40 > 0:21:42How do you eat yours, then?
0:21:42 > 0:21:44A decent big bronze roast turkey.
0:21:44 > 0:21:47And I've never known a Christmas we haven't had a big roast turkey for Christmas time.
0:21:47 > 0:21:50When do you get to relax and unwind?
0:21:50 > 0:21:52Midday, 24th of December.
0:21:52 > 0:21:54Midday 24th of December.
0:21:54 > 0:21:55Yes, and then on Christmas Day
0:21:55 > 0:21:59you feel like taking the telephone off the hook,
0:21:59 > 0:22:02but just in case there is a problem anywhere we always have some
0:22:02 > 0:22:03birds still sitting in the cold room.
0:22:03 > 0:22:07I have known two Christmases, people bought birds from elsewhere,
0:22:07 > 0:22:11larger places, and they've put them in a warm place so they've gone off.
0:22:11 > 0:22:13And they've come to us.
0:22:13 > 0:22:17- Do you get SOS phone calls?- They come to us because where else can you get a turkey on Christmas Day?
0:22:17 > 0:22:20You might get a swearing if you come to us but you'll get the turkey.
0:22:24 > 0:22:28This summer, I visited Steve Mitchell's buffalo farm in Fife,
0:22:28 > 0:22:31and now it's time to find out how good they taste.
0:22:37 > 0:22:39I'm joining Landward chef Nick Nairn
0:22:39 > 0:22:42on the last leg of our west coast culinary experience,
0:22:42 > 0:22:44and this week we're back again in Luss
0:22:44 > 0:22:47on the bonny banks of Loch Lomond.
0:22:49 > 0:22:53Nick's going to prepare some of that buffalo and let the locals and
0:22:53 > 0:22:57visitors alike taste it to see how it matches up against beef.
0:22:57 > 0:23:00Once I've sorted out his apron, that is.
0:23:04 > 0:23:06We're going to make a carpaccio.
0:23:06 > 0:23:07Remind me what a carpaccio is?
0:23:07 > 0:23:10It's raw beef with a thinned out mayonnaise
0:23:10 > 0:23:11and some rocket and Parmesan.
0:23:11 > 0:23:14On this occasion, it's raw water buffalo.
0:23:14 > 0:23:15It is indeed.
0:23:17 > 0:23:20So, Dougie, the first thing we need to do is just to sear the outside of
0:23:20 > 0:23:23the fillet, in a very hot pan just for a couple of seconds.
0:23:23 > 0:23:26- OK.- So you want to do the salt, I'll do the pepper.
0:23:26 > 0:23:28This is the only seasoning that it's going to get,
0:23:28 > 0:23:31so that's why you put so much on the outside.
0:23:31 > 0:23:33And that is ready for the pan.
0:23:36 > 0:23:39One of the great things, Dougie, about cooking outdoors...
0:23:39 > 0:23:40When it gets smoky...
0:23:40 > 0:23:43..the ventilation is really good.
0:23:43 > 0:23:45So all we do is put a little bit of colour on the outside
0:23:45 > 0:23:47and killing the bugs.
0:23:47 > 0:23:49And that's it.
0:23:49 > 0:23:52And out it comes. Pop that over on the pan rack.
0:23:52 > 0:23:54What we're going to do now
0:23:54 > 0:23:56is wrap the fillet in clingfilm
0:23:56 > 0:23:59and what that does is it gives it a really
0:23:59 > 0:24:01nice round shape and makes it easier to cut.
0:24:01 > 0:24:03Nice clean piece.
0:24:03 > 0:24:07'Nick chills the meat down in some ice and we set about making
0:24:07 > 0:24:08'the mayonnaise.
0:24:09 > 0:24:13'A teaspoon of Dijon mustard is added to a couple egg yolks,
0:24:13 > 0:24:16'then whisk, adding olive oil as you go.'
0:24:17 > 0:24:19- How's your arm?- Fine if I do this.
0:24:19 > 0:24:22OK, as long as you go fast.
0:24:22 > 0:24:24See, it's starting to thicken up now.
0:24:24 > 0:24:27'Once it's thickened up, Nick thins it down with some single cream.'
0:24:27 > 0:24:31What we have is a really light mayonnaise and we need to season it.
0:24:31 > 0:24:34'With some salt and pepper and Worcestershire sauce.'
0:24:37 > 0:24:39Oh, yeah, that's working really well now.
0:24:39 > 0:24:43- Delicious dressing.- 'The meat is now cool enough to slice.'
0:24:43 > 0:24:48And it's all fine to be serving this essentially raw water buffalo?
0:24:48 > 0:24:50It relies on a couple of things.
0:24:50 > 0:24:54The searing on the outside is important because if there is
0:24:54 > 0:24:57any contamination it will be on the outside of the meat,
0:24:57 > 0:24:58not on the inside.
0:24:58 > 0:24:59And it relies, of course,
0:24:59 > 0:25:04on high-quality meat that you know exactly where it's come from.
0:25:04 > 0:25:08'Then it's time to give these little bits of buffalo a hammering.'
0:25:13 > 0:25:15It does look absolutely fantastic.
0:25:15 > 0:25:17You wait.
0:25:17 > 0:25:21'Sprinkle on some rocket and drizzle a little bit of dressing
0:25:21 > 0:25:22'over the meat.'
0:25:22 > 0:25:24You are just talking... Oops!
0:25:24 > 0:25:27Quite a lot! 'I said drizzle.'
0:25:27 > 0:25:28A bit of boldness in your movement.
0:25:28 > 0:25:31That's it. And a shaving of Parmesan.
0:25:31 > 0:25:34Oh. That looks truly amazing.
0:25:34 > 0:25:36I'm very excited about this.
0:25:36 > 0:25:37Is it going to taste like beef?
0:25:37 > 0:25:40- It's going to be interesting. - You're going to find out.
0:25:40 > 0:25:41- Right now.- Bon appetit.
0:25:44 > 0:25:47The combination of flavours in there is amazing, aren't they?
0:25:47 > 0:25:48And the carpaccio...
0:25:50 > 0:25:51It melts in the mouth.
0:25:51 > 0:25:54The question is, would you know that's water buffalo?
0:25:54 > 0:25:57I have to say, not in a month of Sundays.
0:25:57 > 0:25:59- I really wouldn't know. - You know what I would say that was?
0:25:59 > 0:26:01Incredibly high-quality beef fillet.
0:26:01 > 0:26:04This is one of the best carpaccios I've ever tasted.
0:26:04 > 0:26:06Stunning. It's absolutely stunning.
0:26:06 > 0:26:10It really is. But what do you think the good folk of Luss will make?
0:26:10 > 0:26:13- We'll give them a taste, shall be? - Raw water buffalo.
0:26:13 > 0:26:14Ding-dong.
0:26:15 > 0:26:18Could I interest any of you in some raw water buffalo?
0:26:18 > 0:26:20No?
0:26:20 > 0:26:22I've made a carpaccio of water buffalo.
0:26:22 > 0:26:25Look at that face, that's a happy face.
0:26:25 > 0:26:26Yes, it's actually quite nice.
0:26:26 > 0:26:28That meat is water buffalo.
0:26:29 > 0:26:31- Oh.- It's raw water buffalo.
0:26:31 > 0:26:32Is that a first for you?
0:26:32 > 0:26:35It's like the bush tucker trial, isn't it?
0:26:35 > 0:26:37Come on now. You've got to try it.
0:26:37 > 0:26:40You can't have an opinion unless you give it a go.
0:26:40 > 0:26:42Just scoop it down like an oyster.
0:26:49 > 0:26:50It's all right, actually.
0:26:50 > 0:26:52Oh, it's all right, actually.
0:26:52 > 0:26:54After all that!
0:26:54 > 0:26:56- Yeah.- Richer than beef.- Yeah.
0:26:56 > 0:26:58But not as rich as, like, venison or something.
0:26:58 > 0:26:59It's good.
0:26:59 > 0:27:01- Really good.- I'm quite surprised.
0:27:01 > 0:27:03That really is nice.
0:27:03 > 0:27:05That was absolutely delicious.
0:27:05 > 0:27:07- Mm.- You like?- I like.
0:27:07 > 0:27:08Very good?
0:27:08 > 0:27:11- Would you try that again? - Definitely, definitely would.
0:27:11 > 0:27:13I'm delighted. Have a good time.
0:27:13 > 0:27:17- Round of applause, look at that, round of applause. - OK, thanks.- Well, thank you.
0:27:17 > 0:27:20I don't know about you, Nick, but it's happiness across the board from me.
0:27:20 > 0:27:23- 100% all loved it. - I had a woman over there who said, "Not having that!"
0:27:23 > 0:27:25And then she went, "Oh, that's not bad, actually."
0:27:25 > 0:27:27This is one of the great things about what we're doing,
0:27:27 > 0:27:31we're taking stuff that is here in Scotland out to people who would never have tasted before.
0:27:31 > 0:27:32It is good.
0:27:32 > 0:27:35Now, I have seen these animals up close and personal and I can tell
0:27:35 > 0:27:39you they're very scary but ultimately extremely tasty beasts.
0:27:39 > 0:27:41Now, that's all we've got time for this week.
0:27:41 > 0:27:44Here's what's coming up next time around.
0:27:44 > 0:27:45In our final programme this year,
0:27:45 > 0:27:50we'll be back where we started 2016 - Ballater.
0:27:50 > 0:27:53The Deeside town suffered devastating floods
0:27:53 > 0:27:55last January and we're going back to see
0:27:55 > 0:27:57how the residents are recovering.
0:27:57 > 0:28:01The touring site has been a very, very successful season.
0:28:01 > 0:28:05In fact, everyone has said it's better than it was before.
0:28:05 > 0:28:10And we'll take a look at some of our highlights of the year.
0:28:10 > 0:28:11Whoo, whoo!
0:28:11 > 0:28:13This is great. It feels really good.
0:28:13 > 0:28:17So join us again next Friday night, 7.30, BBC One Scotland.
0:28:17 > 0:28:21In the meantime, from all the Landward team here in Luss,
0:28:21 > 0:28:24- thank you so much for your company. - Goodbye.- Bye for now.