0:00:02 > 0:00:06It's June and what better place for an examination of the king of fish
0:00:06 > 0:00:07than Royal Deeside?
0:00:26 > 0:00:29Hello and a very warm welcome to the programme
0:00:29 > 0:00:31from the Falls of Feugh on Royal Deeside.
0:00:31 > 0:00:34In a moment, I'll be looking into the health of migratory
0:00:34 > 0:00:38salmon stocks that have made this river system famous the world over.
0:00:38 > 0:00:41But first, here's what else is coming up.
0:00:41 > 0:00:45Sarah discovers the local revolution taking place in hospital catering...
0:00:45 > 0:00:50Mince and tatties followed by syrup sponge and custard.
0:00:50 > 0:00:53..Euan harvests wild seeds...
0:00:53 > 0:00:55See, it's just like a velvet pile, it's incredible.
0:00:55 > 0:00:56It's lovely, isn't it?
0:00:56 > 0:01:01But as soon as it starts to ripen, it basically just explodes out.
0:01:01 > 0:01:06..and how concrete and mathematics combined to map Britain.
0:01:06 > 0:01:09We can measure from the south coast of England
0:01:09 > 0:01:11to the far end of Shetland.
0:01:17 > 0:01:21The Dee - one of Scotland's great fishing rivers.
0:01:21 > 0:01:23And earlier this year,
0:01:23 > 0:01:26I had the privilege of opening its annual salmon season.
0:01:27 > 0:01:30The river and the communities that live on its banks
0:01:30 > 0:01:34were just recovering from the devastation of Storm Frank.
0:01:34 > 0:01:38That natural event followed some of the biggest changes to affect
0:01:38 > 0:01:41Scottish salmon fishing in generations -
0:01:41 > 0:01:44a temporary ban on coastal netting for salmon
0:01:44 > 0:01:47and the imposition of strict catch-and-release rules
0:01:47 > 0:01:50for many of the country's angling rivers.
0:01:52 > 0:01:54These controversial moves are designed to allow
0:01:54 > 0:01:58scientists several years to research the health of wild salmon stocks.
0:01:58 > 0:02:01Now, if the number of salmon returning to Scotland's
0:02:01 > 0:02:03coastlines and rivers is deemed sustainable
0:02:03 > 0:02:06then fishing will be allowed to resume.
0:02:06 > 0:02:08But that is a long way off.
0:02:10 > 0:02:13I'm back on the Dee to find out exactly what the scientists
0:02:13 > 0:02:18are up to in their pursuit of the answer to one critical question -
0:02:18 > 0:02:21is fishing for wild salmon sustainable?
0:02:22 > 0:02:24- How are you? Nice to see you. - Hi, Dougie. Good to see you.
0:02:24 > 0:02:26- Yeah.- Shall we head down? - Yeah, come on.
0:02:26 > 0:02:28Lorraine Hawkins from the River Dee Trust
0:02:28 > 0:02:30is one of those scientists
0:02:30 > 0:02:32and I'm joining her to measure smolts,
0:02:32 > 0:02:36young salmon and sea trout about to head downriver.
0:02:36 > 0:02:38But first, you've got to catch them.
0:02:38 > 0:02:42So, this is a rotary screw trap and it's catching all the juvenile
0:02:42 > 0:02:46fish that are coming downstream at this time of year.
0:02:46 > 0:02:50This is a sea trout. It's 150mm long, 36g.
0:02:50 > 0:02:53And what are you actually learning from this information, then?
0:02:53 > 0:02:55We don't measure, weigh, scale sample every single fish,
0:02:55 > 0:02:57just a sample to give us a picture
0:02:57 > 0:03:00of what the whole population is so we can understand
0:03:00 > 0:03:04what the population is made of, how many age groups, we can look
0:03:04 > 0:03:08at survival of different age groups and how that might change over time.
0:03:08 > 0:03:10Are you able to track, you know,
0:03:10 > 0:03:13- which salmon can come back to the river?- Yes.
0:03:13 > 0:03:17There's... I mean, there's been decades of work, tracking fish.
0:03:17 > 0:03:18So these are pretty small fish.
0:03:18 > 0:03:22- The tags must be absolutely tiny. - Yes.
0:03:22 > 0:03:25It's basically just bigger than a Tic Tac.
0:03:25 > 0:03:28- Just.- Actually bigger than I thought it was going to be.
0:03:28 > 0:03:30The batteries will not last that long.
0:03:30 > 0:03:34We're very much focused on tracking the fish as they go out to sea,
0:03:34 > 0:03:36and particularly through the coastal waters.
0:03:36 > 0:03:38But the tags will remain in the bodies of the fish
0:03:38 > 0:03:39throughout their lives,
0:03:39 > 0:03:42and they will come back into the river with the tag.
0:03:42 > 0:03:44- They make a ping.- Yeah.
0:03:44 > 0:03:47And then these pings that they make are picked up
0:03:47 > 0:03:51by receivers that we place through the river and into the harbour.
0:03:51 > 0:03:53Shall we go further down the river and see that, then?
0:03:53 > 0:03:54Absolutely.
0:03:56 > 0:03:59The majority of the salmon this year have already made their way
0:03:59 > 0:04:01past Lorraine's survey.
0:04:01 > 0:04:05It can take up to three weeks for the tiny tagged smolts to travel
0:04:05 > 0:04:09the 20 miles to where the river meets the sea at Aberdeen Harbour.
0:04:11 > 0:04:13The Harbour Board staff are going to help us
0:04:13 > 0:04:16lift one of our hydrophone receivers out of the harbour,
0:04:16 > 0:04:19which has hopefully picked up some of our tagged salmon smolts
0:04:19 > 0:04:22that have come downstream.
0:04:22 > 0:04:24So what do you actually hope to do with the information
0:04:24 > 0:04:26you're getting from these tags?
0:04:26 > 0:04:29Well, understanding, following our fish to the river,
0:04:29 > 0:04:31through the harbour, we can see if
0:04:31 > 0:04:33there are any areas where we start to lose fish.
0:04:35 > 0:04:39According to Lorraine's data, 34 of the 50 smolts she's tagged
0:04:39 > 0:04:44so far this year have made it safely downriver and out to sea.
0:04:44 > 0:04:47We know that fewer adults are returning from the sea
0:04:47 > 0:04:51so there's an area where there is high mortality of salmon occurring.
0:04:51 > 0:04:54We don't know where that is. We are concerned that, you know,
0:04:54 > 0:04:57we might be losing fish even before they get to sea.
0:04:57 > 0:04:59Issues such as predators are a possibility
0:04:59 > 0:05:02and we're really at the very first stage of finding this out.
0:05:02 > 0:05:04This is a three-year project
0:05:04 > 0:05:07so we hope to have a much better understanding,
0:05:07 > 0:05:08sort of, in three years.
0:05:11 > 0:05:14Lorraine is just one of many people working around Scotland's
0:05:14 > 0:05:18coastline on this vitally important research project,
0:05:18 > 0:05:21and hopefully, in time, this work will provide results
0:05:21 > 0:05:24that netters and anglers alike are wanting to hear -
0:05:24 > 0:05:26that the mighty salmon is flourishing once again
0:05:26 > 0:05:30in rivers and out at sea.
0:05:32 > 0:05:35And later in the programme, we'll be cooking some wild salmon
0:05:35 > 0:05:38in the food van and we'll be letting the people of Stirling
0:05:38 > 0:05:41compare it to salmon from the fish farm.
0:05:45 > 0:05:49Now, whilst wild salmon isn't something that is likely to
0:05:49 > 0:05:53appear on hospital menus any time soon, Sarah's been finding out
0:05:53 > 0:05:57why the quality of food served to patients may be improving.
0:05:59 > 0:06:01Scotland's food is the envy of the world
0:06:01 > 0:06:04but not if you're a patient in one of our hospitals
0:06:04 > 0:06:08because, as we all know, NHS food has a terrible reputation.
0:06:08 > 0:06:11But that could be all about to change
0:06:11 > 0:06:14because some NHS trusts are opening on-site kitchens
0:06:14 > 0:06:18and sourcing produce from local suppliers.
0:06:20 > 0:06:23This is Failte Produce in Glasgow.
0:06:23 > 0:06:26The company was established in 1952
0:06:26 > 0:06:31and has been supplying fresh produce to businesses for all that time.
0:06:32 > 0:06:35- A busy, busy room. - A busy place, yeah. Very busy.
0:06:35 > 0:06:38They're getting all the produce ready for tomorrow.
0:06:38 > 0:06:41John Forsyth is the company director.
0:06:41 > 0:06:45- So this is a full-time operation. - Full-time, yes. Full-time.
0:06:45 > 0:06:48Throughout the day, they're making up produce throughout the day
0:06:48 > 0:06:50for all the hospitals throughout Scotland.
0:06:50 > 0:06:53They're getting it ready for delivery tomorrow morning.
0:06:53 > 0:06:56So this will end up in hospitals around Scotland.
0:06:56 > 0:06:57Throughout Scotland, yes.
0:06:57 > 0:07:02How much of what you supply to hospitals comes from Scotland?
0:07:02 > 0:07:03100%.
0:07:04 > 0:07:09The destination for this batch of 100% Scottish vegetables is
0:07:09 > 0:07:13the Forth Valley Royal Hospital, just 30 miles away in Larbert.
0:07:15 > 0:07:17Here we have the evening meal.
0:07:17 > 0:07:19It's mince and onions for approximately 600.
0:07:19 > 0:07:21- That is a shed load of mince. - Yes, it is.
0:07:21 > 0:07:25Ann Davidson is the manager for catering contractor Serco,
0:07:25 > 0:07:28who have been serving fresh local food here
0:07:28 > 0:07:31since the hospital opened in 2010.
0:07:31 > 0:07:33How much local produce do you use?
0:07:33 > 0:07:39We use our butcher, baker, milkman, fresh fruit and veg - all local.
0:07:39 > 0:07:42- All comes from...- Within a 30-mile radius.- A 30-mile radius.- Yes.
0:07:42 > 0:07:43- So it all comes from Scotland.- Yes.
0:07:43 > 0:07:46Hospital meals are notoriously cheap to make
0:07:46 > 0:07:49so can you source local produce but still stay on budget?
0:07:49 > 0:07:53We have an excellent reputation here and what we supply is we look for
0:07:53 > 0:07:57a quality product at the best price but not necessarily the cheapest.
0:07:57 > 0:08:03- So you're happy to spend more... - Yes.- ..to get local produce.- Yes.
0:08:03 > 0:08:05And Ann's team likes to make sure they're keeping
0:08:05 > 0:08:09all their customers happy and well fed.
0:08:09 > 0:08:11We have questionnaires out every month.
0:08:11 > 0:08:15We work in line with the dieticians, the Patient Public Panel, and we get
0:08:15 > 0:08:20feedback from all these groups on our menus and we review regularly.
0:08:20 > 0:08:24Would you like to see this type of system roll out to other hospitals?
0:08:24 > 0:08:27Oh, yes. Uh-huh. Yes. We're very proud of what we do.
0:08:27 > 0:08:30We think we're the best. We are.
0:08:30 > 0:08:35So, what's it like to actually work here? Time to meet the staff.
0:08:35 > 0:08:39Sarah, let me introduce you to Mary. Mary's the batch chef this evening.
0:08:39 > 0:08:41- I'll leave you with her. - See you later. Hi, Mary.
0:08:41 > 0:08:43- Hello, Sarah.- How are you doing? What's on the menu?
0:08:43 > 0:08:45It is broccoli Mornay tonight.
0:08:45 > 0:08:50- So how much do you enjoy working with local produce?- Fantastic.
0:08:50 > 0:08:53I prefer working with the fresh produce.
0:08:54 > 0:08:58It's just so much nicer, so much better, so much healthier.
0:09:00 > 0:09:04'So I've followed tonight's dinner from pallet to plate...'
0:09:04 > 0:09:07Oh. Saw that being made earlier, didn't we?
0:09:07 > 0:09:10'..and now for the proof of the pudding.'
0:09:10 > 0:09:12That Alison's in bed 20.
0:09:12 > 0:09:13Bed 20. Thanks.
0:09:13 > 0:09:16Alison. Hey! Here we go.
0:09:18 > 0:09:22Mince and tatties, followed by syrup sponge and custard.
0:09:22 > 0:09:24- Exactly.- Does that look good? - Yes, it looks good.
0:09:24 > 0:09:28I couldn't remember what I'd ordered so that's great.
0:09:28 > 0:09:30Very good quality, yes.
0:09:30 > 0:09:34It's... Oh, that was a lovely chicken fillet we had tonight.
0:09:34 > 0:09:36We had chicken Szechuan last night.
0:09:36 > 0:09:40I'm going on a chicken diet, I think! But everything's perfect.
0:09:40 > 0:09:43Before I came in, I wasn't eating at all,
0:09:43 > 0:09:45and since I've came in,
0:09:45 > 0:09:50my appetite's built right back up again so it's been good for me.
0:09:50 > 0:09:53The food is really good. I've no complaints about it.
0:09:53 > 0:09:55Food helps you get better, doesn't it?
0:09:55 > 0:09:58If you're no' eating, it sets you back in your recovery.
0:10:00 > 0:10:05Preparing 3,500 meals a day is a big ask for any kitchen but,
0:10:05 > 0:10:10to me, it does make sense to source and use local produce where you can,
0:10:10 > 0:10:13and it would seem that this hospital is making
0:10:13 > 0:10:15big steps in the right direction.
0:10:18 > 0:10:21Now, while Sarah tackles the washing up,
0:10:21 > 0:10:25Euan's in Angus to discover how a new research project could
0:10:25 > 0:10:29help arrest a decline in our wild flower meadows.
0:10:32 > 0:10:36Before the Second World War, meadows dripping with wild flowers
0:10:36 > 0:10:40and humming with insects were a familiar sight across the country.
0:10:40 > 0:10:43But these days, you'd be hard pushed to find one.
0:10:47 > 0:10:48Here at Scotia Seeds,
0:10:48 > 0:10:53they grow over 150 different species of native wild flower,
0:10:53 > 0:10:55and, as you can see,
0:10:55 > 0:10:58some of them are just starting to come into flower.
0:11:01 > 0:11:05- Fiona.- Hi, Euan. - Trying not to stand on your plants.
0:11:05 > 0:11:08'Fiona Guest is a director of Scotia Seeds.'
0:11:08 > 0:11:11This is a red campion. You've probably seen it in hedgerows.
0:11:11 > 0:11:13It's beautiful. It's lovely, isn't it?
0:11:13 > 0:11:15It's amazing to see it as one big crop.
0:11:15 > 0:11:18The company harvest seeds from the variety of wild flowers
0:11:18 > 0:11:21grown across their 40-acre site
0:11:21 > 0:11:25and put together seed mixes which allow anyone to recreate
0:11:25 > 0:11:27a wild flower meadow.
0:11:27 > 0:11:30But of course, it's not just about the plants.
0:11:30 > 0:11:34The meadow habitat becomes a home and a supply of food for insects
0:11:34 > 0:11:37and a whole diversity of birds and animals.
0:11:38 > 0:11:41So, does it have a big impact on the insect population?
0:11:41 > 0:11:44Oh, I think it has a massive impact on the insect population.
0:11:44 > 0:11:45I mean, you come here midsummer
0:11:45 > 0:11:47or even when it's a little bit stiller
0:11:47 > 0:11:49and there's just bumblebees everywhere.
0:11:49 > 0:11:51Lots of different species.
0:11:51 > 0:11:53That's why grasslands and species-rich grasslands,
0:11:53 > 0:11:55meadows, are so important.
0:11:55 > 0:11:57But they're really getting thin on the ground now.
0:11:57 > 0:11:59Oh, they are. I mean, meadows themselves,
0:11:59 > 0:12:02these grasslands have declined hugely since the 1930s.
0:12:02 > 0:12:04It's something like a 90% decline.
0:12:04 > 0:12:08And the natural grasslands that you find, seminatural grasslands,
0:12:08 > 0:12:10- are really, really precious. - But what's not to like?
0:12:10 > 0:12:12I mean, imagine having a picnic.
0:12:12 > 0:12:16Yeah, that idea of a grassland that you can go in and sit down in
0:12:16 > 0:12:18and when you're small as well, meadows...
0:12:18 > 0:12:19I remember from when I was a kid,
0:12:19 > 0:12:22that feeling of being in something really tall.
0:12:22 > 0:12:25- I still have that!- Well...!
0:12:25 > 0:12:27Scotia is at the forefront
0:12:27 > 0:12:30of a £3 million Europe-wide research project
0:12:30 > 0:12:33designed to share knowledge across the continent
0:12:33 > 0:12:36about seed science and conservation.
0:12:36 > 0:12:42I'm just making up a mix which is a meadow mix for a wet meadow.
0:12:42 > 0:12:46Giles Laverack is one of the scientists involved.
0:12:46 > 0:12:48So this is appropriate technology.
0:12:49 > 0:12:51This is great.
0:12:55 > 0:12:57So, I mean, this is the delightfully low-tech end,
0:12:57 > 0:13:00but there's a lot of hi-tech stuff going on as well.
0:13:00 > 0:13:01What are you doing?
0:13:01 > 0:13:05Yeah, we're also having to do some science as well because it's a very
0:13:05 > 0:13:11recent kind of form of agriculture, producing native wild flower seeds.
0:13:11 > 0:13:14There's a lot to learn about the species that were using.
0:13:14 > 0:13:17We're developing new techniques, also applying things which
0:13:17 > 0:13:20have been used in agricultural seed production,
0:13:20 > 0:13:22for instance, to new species.
0:13:22 > 0:13:25So there's lots and lots of new information coming out of this
0:13:25 > 0:13:28all the time which, for scientists, is great.
0:13:28 > 0:13:31But to study the seeds, they need to be harvested,
0:13:31 > 0:13:34and Fiona's taking me to the site's wetland area.
0:13:36 > 0:13:38I've got the waders on, you've got your wellies on,
0:13:38 > 0:13:40you've got your stick - what are we going to do?
0:13:40 > 0:13:42We're harvesting bulrush, which is one of the first
0:13:42 > 0:13:45- things that's ripe in the season. - Harvesting bulrush.- Yes.
0:13:45 > 0:13:49Unfortunately, it means you actually have to get into the pond, hence the waders.
0:13:49 > 0:13:52- Just fine. Take me to your bulrushes.- Just over here.
0:13:54 > 0:13:55So what's the technique?
0:13:55 > 0:13:57Just come along and just cut the seed heads off.
0:13:57 > 0:14:00So, as you can see, we've harvested a wee bit of it to start off with.
0:14:00 > 0:14:03- I'll go a bit deeper than you. You take the stick.- OK.
0:14:03 > 0:14:05Watch yourself.
0:14:05 > 0:14:08- OK. Just there?- Yeah. - Let's go back to the shore.
0:14:10 > 0:14:11Are you getting stuck there?
0:14:11 > 0:14:13OK, so, what's the process now?
0:14:13 > 0:14:15Well, the amazing thing about bulrushes,
0:14:15 > 0:14:18you see it's just like a velvet pile, it's incredible.
0:14:18 > 0:14:19It's lovely, isn't it?
0:14:19 > 0:14:22But as soon as it starts to ripen,
0:14:22 > 0:14:24it basically just explodes out.
0:14:24 > 0:14:28Those tiny little seeds there are actually what end up being
0:14:28 > 0:14:31cleaned down, so all the fluffy stuff gets cleaned off it
0:14:31 > 0:14:33and you just end up with pure seed.
0:14:33 > 0:14:35And, as you can see, in this little handful,
0:14:35 > 0:14:37- this one bulrush head... - It's a lot of seeds.
0:14:37 > 0:14:40- Masses and masses of it.- This is the most fun I've had in weeks.
0:14:44 > 0:14:47You know, as the sun comes out and the flowers are in bloom,
0:14:47 > 0:14:50this whole field just comes alive
0:14:50 > 0:14:52with the sounds of insects and birds.
0:14:52 > 0:14:56But wild flower meadows like this are in serious decline
0:14:56 > 0:14:59and let's just hope that some of the work here will enable future
0:14:59 > 0:15:01generations to come to a field,
0:15:01 > 0:15:04lie down, and enjoy the sights,
0:15:04 > 0:15:08the sounds and the smells of summer.
0:15:08 > 0:15:09Look. I do like butter.
0:15:11 > 0:15:13And if you've got any other great ideas for things
0:15:13 > 0:15:17you'd like to see on the programme or great places for us to visit,
0:15:17 > 0:15:19you can get in touch
0:15:19 > 0:15:24via our Facebook page or e-mail...
0:15:28 > 0:15:29Throughout the series,
0:15:29 > 0:15:32as I travel thousands of miles crisscrossing Scotland,
0:15:32 > 0:15:35I'm going to stop off and show you some of my favourite places.
0:15:35 > 0:15:37Today, I'm on the River Dee at Potarch,
0:15:37 > 0:15:40home to the legendary Dinnie Stones.
0:15:41 > 0:15:46The heavy events are a highlight of our Highland games.
0:15:46 > 0:15:49Their origins can be traced back to ancient stone lifting competitions,
0:15:49 > 0:15:53and examples of these stones of strength can still be found.
0:15:54 > 0:15:57Perhaps the most famous stones of strength are these,
0:15:57 > 0:15:58the Dinnie Stones.
0:15:58 > 0:16:02Now, the biggest one weighs 430lbs,
0:16:02 > 0:16:04the small one a mere 340.
0:16:04 > 0:16:07That's a combined weight of more than a third of a metric tonne.
0:16:09 > 0:16:12The stones are named after Donald Dinnie.
0:16:12 > 0:16:14Described as Scotland's greatest athlete,
0:16:14 > 0:16:19the strongman became world-famous in the 19th century.
0:16:19 > 0:16:21But it was here in 1860
0:16:21 > 0:16:24that he performed his greatest feat of strength.
0:16:24 > 0:16:26Legend has it that Dinnie picked up both stones
0:16:26 > 0:16:28and walked across this bridge.
0:16:30 > 0:16:32I mean, that's only six steps. How tough can it be?
0:16:33 > 0:16:35HE GROANS
0:16:38 > 0:16:39I'll try again later.
0:16:40 > 0:16:43Although few have heard of Donald Dinnie today,
0:16:43 > 0:16:47he was the most successful Scottish sportsman of his age.
0:16:47 > 0:16:48And since his death a century ago,
0:16:48 > 0:16:52some people have suggested the story of the stones is a myth.
0:16:52 > 0:16:55But even today, strong men from all over the world come here to
0:16:55 > 0:16:57Potarch to take on the challenge,
0:16:57 > 0:17:01but so far, no-one has managed to match Dinnie's epic lift.
0:17:05 > 0:17:08It's now 18 years since a project began
0:17:08 > 0:17:10to map out the precise shape of the UK.
0:17:12 > 0:17:15It was done through a network of concrete triangulation pillars,
0:17:15 > 0:17:17commonly known as trig points.
0:17:19 > 0:17:23Sarah's been to East Lothian to find out how they helped map Britain.
0:17:24 > 0:17:27If you enjoy walking in the hills, whatever the weather,
0:17:27 > 0:17:30then I've no doubt that at some point, you've done this.
0:17:30 > 0:17:33But have you ever stopped to wonder why these concrete pillars,
0:17:33 > 0:17:37which were originally white, are dotted across our landscape?
0:17:42 > 0:17:4580 years ago, men were climbing up and down hills across the country,
0:17:45 > 0:17:50carrying the materials to build these trigs -
0:17:50 > 0:17:53sand and mortar, along with food, tents
0:17:53 > 0:17:56and car batteries for powerful lights.
0:17:57 > 0:18:01But they also carried this - a theodolite, which measures angles.
0:18:01 > 0:18:03It weighs more than 2st
0:18:03 > 0:18:05and they would have to, in the early days,
0:18:05 > 0:18:08lug this up a hill to carry out surveys.
0:18:08 > 0:18:12- Right, Duncan, you've got that, I've got the maps.- Let's go.
0:18:17 > 0:18:20Trig points were going to form the corners of invisible triangles
0:18:20 > 0:18:22all across Britain.
0:18:23 > 0:18:26I think we're going to head up that way, Sarah.
0:18:26 > 0:18:28Duncan Moss from Ordnance Survey
0:18:28 > 0:18:31is going to show me how the trig points work.
0:18:33 > 0:18:37The triangle is the most simple shape possible and we know that,
0:18:37 > 0:18:39for each triangle,
0:18:39 > 0:18:42all of the corners should add up to 180 degrees.
0:18:42 > 0:18:44If we know the length of one side,
0:18:44 > 0:18:47if we measure the angles of that triangle,
0:18:47 > 0:18:49we can calculate the other sides
0:18:49 > 0:18:53and we can continue that throughout all of the triangles in the network
0:18:53 > 0:18:54and eventually we can measure
0:18:54 > 0:18:58from the south coast of England to the far end of Shetland.
0:18:58 > 0:19:01I've had a feel of how heavy this is.
0:19:01 > 0:19:03How did the early surveyors use these?
0:19:03 > 0:19:06What did they do with the theodolite?
0:19:06 > 0:19:09So, they would turn the theodolite
0:19:09 > 0:19:10and, once that was pointing
0:19:10 > 0:19:13precisely at the distant trig pillar,
0:19:13 > 0:19:17we would read the angle using this small eyepiece here
0:19:17 > 0:19:21and, once we have all the angles measured, by using trigonometry,
0:19:21 > 0:19:25we can then calculate the size of all the triangles
0:19:25 > 0:19:28and eventually the coordinates of this trig pillar.
0:19:28 > 0:19:31We have zero visibility today.
0:19:31 > 0:19:34What would they have done in these circumstances?
0:19:34 > 0:19:36Today is not a good day for observing so,
0:19:36 > 0:19:38if you take Ben Nevis as an example,
0:19:38 > 0:19:40it took 20 days to take the measurements
0:19:40 > 0:19:43on the triangulation pillar on Ben Nevis.
0:19:43 > 0:19:4517 of those days were like this
0:19:45 > 0:19:48so the team had to go up and down every day.
0:19:48 > 0:19:51Can you imagine bringing an instrument like this
0:19:51 > 0:19:53up and down every day with a team of people?
0:19:53 > 0:19:56An incredible feat to do that.
0:19:56 > 0:19:58Even in places where there are no hills,
0:19:58 > 0:20:02the early mappers could still use trig points.
0:20:02 > 0:20:05This one at Rhunahaorine is the lowest in Scotland,
0:20:05 > 0:20:08just a couple of metres above sea level.
0:20:10 > 0:20:13Trig points are largely redundant today
0:20:13 > 0:20:17but they're still an iconic part of the British landscape
0:20:17 > 0:20:19and people like to have fun with them,
0:20:19 > 0:20:23painting them, doing acrobatics, and...
0:20:23 > 0:20:25balancing their dogs on them?
0:20:26 > 0:20:30Today, mapping, like many things, has gone hi-tech
0:20:30 > 0:20:33and I'm off to meet a man who knows all about that.
0:20:34 > 0:20:38- Derek. Good morning. How are you doing?- I'm doing very well.
0:20:38 > 0:20:41- It's not exactly climbing in the hills, is it?- No, it's not.
0:20:41 > 0:20:44But this is the environment I work in.
0:20:44 > 0:20:47Derek Smith is a modern-day surveyor.
0:20:47 > 0:20:50He's mapping our ever-changing landscape.
0:20:50 > 0:20:52So why a housing estate?
0:20:52 > 0:20:55Well, it's all new and it's all got to go in the map.
0:20:55 > 0:20:58People need to know where it is, how to get here.
0:20:58 > 0:21:01And the level of detail we're picking up,
0:21:01 > 0:21:05the emergency services, not only can they find the right street,
0:21:05 > 0:21:08they can find the right house that they're looking for.
0:21:08 > 0:21:10It's that accurate, the information.
0:21:10 > 0:21:12So just tell me what equipment you've got here.
0:21:12 > 0:21:15Well, the computer here has the map.
0:21:15 > 0:21:16This is a very detailed map
0:21:16 > 0:21:19showing all the individual houses, roads, fences.
0:21:20 > 0:21:23This bit of equipment here picks up some satellites,
0:21:23 > 0:21:25navigational satellites,
0:21:25 > 0:21:27and that gives me my coordinates,
0:21:27 > 0:21:30pinpoints exactly where I am so when you look down,
0:21:30 > 0:21:34the little red circle there is exactly where we are just now.
0:21:34 > 0:21:37How does it compare? I mean, I suppose, in my imagination,
0:21:37 > 0:21:41you'd be marching up hills and across glens.
0:21:41 > 0:21:44Is going round a housing estate that exciting?
0:21:44 > 0:21:47Well...every day, it's a different housing estate
0:21:47 > 0:21:50so...different location all the time.
0:21:50 > 0:21:53Yes, there's not so much going up hills these days
0:21:53 > 0:21:54cos the hills don't change.
0:21:54 > 0:21:56This is where the change takes place.
0:21:57 > 0:22:01So the work Derek and has colleagues are doing is still pioneering,
0:22:01 > 0:22:04and it all started back in 1936
0:22:04 > 0:22:06with the humble trig pillar.
0:22:16 > 0:22:19Earlier in the programme, I was on the River Dee to see the latest
0:22:19 > 0:22:24research taking place into the health of wild salmon stocks.
0:22:24 > 0:22:29Now I've come to meet Nick in the Food Van for a special taste test.
0:22:29 > 0:22:31Can we and the good people of Stirling
0:22:31 > 0:22:34tell the difference between wild and farmed salmon?
0:22:37 > 0:22:38Nick, what are we doing today?
0:22:38 > 0:22:43This is a unique opportunity to try tasting back-to-back
0:22:43 > 0:22:46- wild salmon versus farmed salmon. - Uh-huh.
0:22:46 > 0:22:50Because farmed salmon has come a long way in the last ten years.
0:22:50 > 0:22:52Wild salmon's disappearing.
0:22:52 > 0:22:54You know, there's just hardly any of it left.
0:22:54 > 0:22:56And the one we've got here was actually caught last year,
0:22:56 > 0:22:58- before the ban... - On coastal netting.
0:22:58 > 0:22:59- ..on coastal netting. - Yeah.
0:22:59 > 0:23:01And it's been frozen.
0:23:01 > 0:23:03But these are the same size of fish
0:23:03 > 0:23:06and we're going to poach them in court-bouillon, nothing else.
0:23:06 > 0:23:09So it's a very straightforward comparison.
0:23:09 > 0:23:11And which tastes the best - farmed or wild?
0:23:11 > 0:23:14- Right, what do I have to do?- You're going to make the court-bouillon.
0:23:14 > 0:23:17- OK.- Carrot, leek and celery.
0:23:17 > 0:23:20Slice them up, slip them into a pan of simmering water,
0:23:20 > 0:23:23a few slices of lemon, a little bit of salt.
0:23:23 > 0:23:25Fast as you like. Beautiful.
0:23:25 > 0:23:27This gives the water a bit of flavour
0:23:27 > 0:23:30and in turn passes it on to the salmon.
0:23:30 > 0:23:32And we're going to slip the salmon in.
0:23:33 > 0:23:35And we're just going to pop the lid back on,
0:23:35 > 0:23:37going to bring it up to the boil
0:23:37 > 0:23:40and then take it off and leave it overnight.
0:23:40 > 0:23:41As much as I love being in Stirling,
0:23:41 > 0:23:43I don't fancy spending the night in this van, Nick,
0:23:43 > 0:23:46so hopefully you have something prepared earlier, right?
0:23:46 > 0:23:48Of course I have. Ta-da!
0:23:48 > 0:23:50Now, can you tell me, once they're cooked, which is which?
0:23:50 > 0:23:52- I would say...- Take a guess.
0:23:52 > 0:23:57I would suggest that that is the farmed and that is the wild.
0:23:57 > 0:23:58Yeah, you're right.
0:23:58 > 0:24:02- Are you disappointed that I'm right? - Very.- OK.
0:24:02 > 0:24:04- You can have the wild. - Thank you very much.
0:24:04 > 0:24:05And I've got the farmed.
0:24:05 > 0:24:08And all we're going to do now is just flake this down so if you
0:24:08 > 0:24:11just sort of break it open, you can see,
0:24:11 > 0:24:13just beautifully cooked.
0:24:13 > 0:24:18Now, what we don't want is this stuff here, OK? The fat.
0:24:18 > 0:24:22So if you just take a spoon and just take the fat off.
0:24:22 > 0:24:25Now, we just need to open it up
0:24:25 > 0:24:27and take the pin bones out.
0:24:27 > 0:24:30- The wild fish is much drier... - Uh-huh.
0:24:30 > 0:24:33..whereas the farmed fish, because of the extra fat content,
0:24:33 > 0:24:35is much more moist.
0:24:35 > 0:24:37Will that affect the taste, do you think?
0:24:37 > 0:24:39It won't affect the taste.
0:24:39 > 0:24:42It will affect the mouthfeel.
0:24:43 > 0:24:45'Nick seasons each bowl of salmon
0:24:45 > 0:24:48'with salt, pepper and a little lemon juice...'
0:24:48 > 0:24:50Exactly the same seasoning.
0:24:50 > 0:24:51Mix it through.
0:24:51 > 0:24:53'..and serves it up on a crouton.'
0:24:54 > 0:24:56Ta-da!
0:24:57 > 0:25:01- Good work.- Yeah, should we have a wee tasty?- Let's do it.
0:25:01 > 0:25:05'We try them both and, for us, the result is clear.'
0:25:05 > 0:25:07Wow.
0:25:07 > 0:25:09- Huge difference.- Clear-cut.
0:25:09 > 0:25:11Wild fish, fabulous flavour.
0:25:11 > 0:25:15- Much bigger flavour. Farmed fish... - Farmed fish.- Moist.- Moist texture.
0:25:15 > 0:25:17- Much better mouthfeel.- Yeah.
0:25:17 > 0:25:20- But for flavour, wild. - By a country mile.
0:25:20 > 0:25:22- By a country mile. Unbelievable. - Extraordinary.
0:25:22 > 0:25:25- But what will the people of Stirling think?- I don't know.
0:25:25 > 0:25:26Let's go and find out.
0:25:28 > 0:25:31- Righty-ho, who wants a wee go at this, then?- Nice.
0:25:31 > 0:25:33I think that one's got more flavour.
0:25:33 > 0:25:35- Oh.- Like the first one? - That one was nice, yeah.
0:25:35 > 0:25:37Do you like that? Have a wee go at this one. This is B.
0:25:37 > 0:25:40This one looks drier already.
0:25:40 > 0:25:43I think the first one was nice, it was quite delicate-flavoured.
0:25:43 > 0:25:46That just seems a wee bit stronger.
0:25:46 > 0:25:48Kind of dry, though.
0:25:48 > 0:25:49- It's what, sorry?- Kind of dry.
0:25:49 > 0:25:54I can tell you what would taste better. Wild every time.
0:25:54 > 0:25:56Mm..
0:25:56 > 0:25:58I like the first one best.
0:25:58 > 0:26:00A bit bland.
0:26:00 > 0:26:01Wet.
0:26:01 > 0:26:04- This one seems to be a bit milder than that one there.- OK.
0:26:04 > 0:26:07You prefer farmed salmon.
0:26:07 > 0:26:09That must be cos it's what I'm used to.
0:26:09 > 0:26:11- I actually prefer this one. - You prefer the second one.
0:26:11 > 0:26:13- Yes, I do actually.- OK.
0:26:13 > 0:26:17- That's the wild salmon.- Oh, wow.
0:26:17 > 0:26:19- This one has much more of a fresh feel to it.- OK.
0:26:19 > 0:26:23It seemed a wee bit more... Yeah. Is this the wild one?
0:26:23 > 0:26:24That is the wild one.
0:26:24 > 0:26:28- Oh far better.- Really? - Mm! Far better.- OK.
0:26:28 > 0:26:29Much more flavour.
0:26:29 > 0:26:32- Second one. - Second one's better.
0:26:32 > 0:26:33See, I knew you had a discerning palate.
0:26:33 > 0:26:36That's the wild salmon you chose.
0:26:36 > 0:26:38- Will I tell you which one you preferred?- Go for it.
0:26:38 > 0:26:41- You're going to tell me I picked farmed, aren't you?- You did.
0:26:41 > 0:26:43- You did.- That's amazing, that.
0:26:45 > 0:26:49Nick, I was really surprised with my results. What are yours?
0:26:49 > 0:26:52I was surprised as well. 3-2 to the farmed salmon.
0:26:52 > 0:26:54I was 4-1 to farmed salmon.
0:26:54 > 0:26:56That's extraordinary,
0:26:56 > 0:26:59because we were both absolutely agreed that the wild tasted
0:26:59 > 0:27:01- better than the farmed.- Yeah.
0:27:01 > 0:27:0212 years ago, the wild fish
0:27:02 > 0:27:05was clearly way ahead of the farmed fish.
0:27:05 > 0:27:07This time, it was closer,
0:27:07 > 0:27:09but I still preferred the wild.
0:27:09 > 0:27:11OK, well, it's very interesting indeed.
0:27:11 > 0:27:14He preferred the wild, the people of Stirling preferred the farmed.
0:27:14 > 0:27:16And on that note,
0:27:16 > 0:27:19just got time to tell you what's coming up next time around.
0:27:21 > 0:27:26It's 40 years since Landward first hit our television screens and
0:27:26 > 0:27:30next week, we're celebrating with a very special anniversary edition.
0:27:32 > 0:27:33Euan travels the country
0:27:33 > 0:27:36and delves into the archives to bring you the people...
0:27:36 > 0:27:40Considerably less grey here in that version of Tom Mitchell.
0:27:40 > 0:27:41..the places...
0:27:41 > 0:27:43This is Ettrick Primary School.
0:27:43 > 0:27:45This is where I went to school in the 1970s.
0:27:45 > 0:27:46..the memories.
0:27:46 > 0:27:51But now a series of 14 ponds stretches across the entire farm.
0:27:51 > 0:27:53We bring you the drama...
0:27:53 > 0:27:56Clyde Coastguard, this is yacht Josephine, yacht Josephine,
0:27:56 > 0:27:57yacht Josephine, over.
0:27:57 > 0:27:59..the battles...
0:27:59 > 0:28:00You want to be on our side of income
0:28:00 > 0:28:02then you'll bloody know what we're talking about.
0:28:02 > 0:28:05..and we explore how life in rural Scotland
0:28:05 > 0:28:08has changed over the last four decades.
0:28:08 > 0:28:11So join us next week for this hour-long special...
0:28:20 > 0:28:22So, until next time, thanks for watching.
0:28:22 > 0:28:25From Nick, me and all the team here at Stirling,
0:28:25 > 0:28:27- thanks for your company. Bye for now.- Bye.