0:00:02 > 0:00:05What do you get when you combine breathtaking scenery
0:00:05 > 0:00:07with enterprising farmers, spectacular wildlife
0:00:07 > 0:00:09and mouthwatering food?
0:00:09 > 0:00:10Landward.
0:00:28 > 0:00:31Hello and a very warm welcome to Landward.
0:00:31 > 0:00:35Later, I'll be on Mull to find out how hill sheep farmers
0:00:35 > 0:00:37will need to be supported in the future, but, first,
0:00:37 > 0:00:40here's what else is coming up in the programme.
0:00:41 > 0:00:44This is going to be really jam-packed with flavour.
0:00:44 > 0:00:49MasterChef champion Gary Maclean cuts the mustard on Arran...
0:00:49 > 0:00:51Oh, that's wonderful!
0:00:51 > 0:00:54..Arlene's in Fife getting a lift from a car share club...
0:00:54 > 0:00:58- It's like being chauffeur driven, isn't it?- It is.
0:00:58 > 0:01:00Don't tell Rolf that.
0:01:00 > 0:01:02..and Kelsey Bennett's back to showcase
0:01:02 > 0:01:05the real voices of the north-east.
0:01:05 > 0:01:07Ach, if you're out speaking to farmers,
0:01:07 > 0:01:09there's no point in speaking fancy because...
0:01:09 > 0:01:13That's fancy with a U as opposed to an A.
0:01:19 > 0:01:24But first, for bird-watchers, May is a great time of year.
0:01:24 > 0:01:27The summer migrants have arrived and breeding has begun,
0:01:27 > 0:01:32but what if there's no decent habitat or reserve near you?
0:01:32 > 0:01:36Euan's hit the north to meet a man who's constructed his own.
0:01:41 > 0:01:45When one man returned to his native Caithness in 1989,
0:01:45 > 0:01:47he had a grand plan
0:01:47 > 0:01:50and that plan involved creating a haven,
0:01:50 > 0:01:53a place where wild fowl, waders and migrant birds
0:01:53 > 0:01:55could come and safely breed.
0:01:56 > 0:02:01'It's 6.30 in the morning and I've come to St John's Pool Reserve
0:02:01 > 0:02:06'to meet Julian Smith, the man who carved this bird haven
0:02:06 > 0:02:08'out of the Caithness landscape
0:02:08 > 0:02:12'and hopefully we're going to catch sight of some amazing birds.
0:02:15 > 0:02:19- So, what was here before you created this?- Just a big park, a field.
0:02:20 > 0:02:23- Just like this?- Rough grass, aye, yep, not much else.
0:02:25 > 0:02:29How would you go about creating a haven for wildlife?
0:02:29 > 0:02:33You've got this pretty scabby land here. What do you have to do?
0:02:33 > 0:02:35I didn't have a real plan,
0:02:35 > 0:02:39but I thought the principle is water brings birds in
0:02:39 > 0:02:43so if you dig a big hole, take one field and just add water,
0:02:43 > 0:02:47you're going to get some birds coming in quite quickly.
0:02:47 > 0:02:49'And that's what he did.
0:02:49 > 0:02:53'Most people spend time trying to get water OUT of fields,
0:02:53 > 0:02:57'but Julian took the opposite approach.'
0:02:57 > 0:03:00We're at the hide, obviously. Do you get that...
0:03:00 > 0:03:02I always get that, maybe you've got used to it,
0:03:02 > 0:03:05that sense of excitement of you can't see anything,
0:03:05 > 0:03:08- but you can hear it. - MULTIPLE BIRD CALLS
0:03:08 > 0:03:10- It is good.- You can hear it, you know...
0:03:10 > 0:03:12You know it's going to be good. There's a lot of noise,
0:03:12 > 0:03:14a lot of activity in the breeding season,
0:03:14 > 0:03:17but there's always that little frisson just in case,
0:03:17 > 0:03:21there's that little bit of extra, you know, the scarce migrant...
0:03:26 > 0:03:28It doesn't disappoint, does it?
0:03:30 > 0:03:34- Shall we just grab a seat?- Yeah, sure. There's an oystercatcher...
0:03:34 > 0:03:35Where do you start?
0:03:35 > 0:03:37'Where indeed?
0:03:37 > 0:03:40'Julian's intention at the reserve is to get the visitor
0:03:40 > 0:03:42'as near as possible to the birds.
0:03:42 > 0:03:47'Binoculars aren't needed to see the incredible variety of breeds.'
0:03:48 > 0:03:52Well, in the scrape just in front of the photographic hide,
0:03:52 > 0:03:53you can see a shoveller duck,
0:03:53 > 0:03:58a very scarce breeding bird in the north of Scotland.
0:03:58 > 0:04:03- And masses of gulls.- In themselves, they're becoming very scarce.
0:04:03 > 0:04:06I mean, Caithness used to have many colonies of black-headed gulls.
0:04:06 > 0:04:10This is probably the only big colony in the whole county.
0:04:10 > 0:04:16What about the terns? Cos they are special. Were they your favourite?
0:04:18 > 0:04:20It's very difficult to have favourites.
0:04:20 > 0:04:24Favourite children, I don't know. It's a difficult question.
0:04:24 > 0:04:28They're certainly iconic and the displays are spectacular,
0:04:28 > 0:04:31so I get a lot of pleasure out of watching them.
0:04:31 > 0:04:35It must be incredibly satisfying 30-odd years on, you know.
0:04:35 > 0:04:39Here we are, 6.30 in the morning, jut coming down and seeing that.
0:04:39 > 0:04:42- Do you still get a kick out of it? - Absolutely, yeah.
0:04:42 > 0:04:44I mean, I'm addicted.
0:04:44 > 0:04:48I think the phrase is terminal ornithology, and I've got it.
0:04:48 > 0:04:51Even when you think there's nothing going on,
0:04:51 > 0:04:56if you spend a bit of time, you'll find lots of activity.
0:04:58 > 0:05:01The reserve is dotted with smaller hides,
0:05:01 > 0:05:06all designed to let the visitor get close to all that activity.'
0:05:06 > 0:05:08Wow!
0:05:10 > 0:05:12Right beside the nest.
0:05:13 > 0:05:15Yeah. Yeah, they get close.
0:05:20 > 0:05:23The reserve attracts loads of different species of birds,
0:05:23 > 0:05:27but also attracts another species - the lesser spotted cameraman,
0:05:27 > 0:05:31guys like wildlife photographer Dave Devonport.
0:05:31 > 0:05:34- Dave, hi.- Hi, Euan, nice to see you.
0:05:34 > 0:05:39- So, what are you seeing? - Lots and lots of sandwich terns.
0:05:39 > 0:05:44- How special is it here? Because I've been blown away by it.- It's unique.
0:05:44 > 0:05:46I mean, just for the sounds alone,
0:05:46 > 0:05:49it's fantastic, and the sights - I can't believe it.
0:05:49 > 0:05:51Anything could turn up at all.
0:05:51 > 0:05:54- What's it like being able to get so close?- It's fantastic.
0:05:54 > 0:05:56It makes all the difference to a photographer.
0:05:56 > 0:05:58Even if you've got a monster lens?
0:05:58 > 0:06:01Even better if you've got a monster lens.
0:06:03 > 0:06:06This has been truly amazing.
0:06:06 > 0:06:09I've been here just half an hour and I've seen gulls,
0:06:09 > 0:06:11I've seen terns, oystercatchers,
0:06:11 > 0:06:15moor hens - just a whole flock of black-headed gulls there.
0:06:15 > 0:06:19It's terrific! In fact, over 200 species of birds
0:06:19 > 0:06:21have been recorded here and what is incredible
0:06:21 > 0:06:24is to think that it started as wasteland
0:06:24 > 0:06:29and is now a very, very special place for wildlife.
0:06:32 > 0:06:35As the moor hen sails off into the distance,
0:06:35 > 0:06:39we are continuing our series on keeping Scotland connected.
0:06:39 > 0:06:42Arlene Stuart is in Anstruther
0:06:42 > 0:06:44to discover how some proactive Fifers
0:06:44 > 0:06:48are overcoming the lack of decent transport links.
0:06:50 > 0:06:54It's a stunning place to live - gorgeous views, bracing weather
0:06:54 > 0:06:59and world-famous fish and chips, and all this only 20 miles from Dundee.
0:06:59 > 0:07:04However, by public transport, that 20 miles can be a bit of a hassle.
0:07:04 > 0:07:07There's no railway station in Anstruther
0:07:07 > 0:07:11so if you want to get to work in Dundee, you have to take the bus.
0:07:11 > 0:07:16It's not direct, you have to change in St Andrews, and it's slow -
0:07:16 > 0:07:20an hour and ten minutes to travel 20 miles.
0:07:22 > 0:07:25So, for the commuters of Anstruther who need to be in Dundee
0:07:25 > 0:07:30for nine o'clock, the answer was simple - buy their own bus.
0:07:31 > 0:07:34- Hello!- Hello!- How are you, Alistair?
0:07:34 > 0:07:36'Alistair Macleod is one of the locals
0:07:36 > 0:07:39'who set up the Anstruther Car Club.'
0:07:39 > 0:07:41How did this car scheme come about?
0:07:41 > 0:07:45- Was it in the pub over a couple of pints?- No, it didn't, no.
0:07:45 > 0:07:48It was in the car.
0:07:48 > 0:07:50We had an informal car share and we thought,
0:07:50 > 0:07:53'We're seeing the same cars driving into Dundee every day,'
0:07:53 > 0:07:57and we were wondering if there was a better way to do it.
0:07:57 > 0:08:00There must be some way we can encourage more people
0:08:00 > 0:08:02to car share simply, affordably.
0:08:02 > 0:08:05We'll see if we can get savings at both ends,
0:08:05 > 0:08:10especially if you've got a vehicle that's not being used
0:08:10 > 0:08:12for 95% of the time, sitting at the tarmac
0:08:12 > 0:08:14either in Dundee or in Anstruther.
0:08:16 > 0:08:21'The scheme works like this - at eight o'clock every weekday morning,
0:08:21 > 0:08:24'Alistair and fellow member Rolf
0:08:24 > 0:08:26'pick up their car and begin the commute.
0:08:27 > 0:08:31'The vehicle is collectively owned by the club members
0:08:31 > 0:08:32'and they pay each time they use it.
0:08:33 > 0:08:37'On the way, two other members, Sarah and Lucas,
0:08:37 > 0:08:40'are picked up for the ten-minute journey to St Andrews.
0:08:40 > 0:08:44'The Anstruther set-up allows non-drivers
0:08:44 > 0:08:46'to take advantage of the scheme.'
0:08:47 > 0:08:50Sarah, this is a lovely way to travel.
0:08:50 > 0:08:53- It's like being chauffeur driven, isn't it?- It is.
0:08:53 > 0:08:55Don't tell Rolf that!
0:08:55 > 0:08:59- Do you take your share of driving? - No, actually I don't drive.- Ah!
0:08:59 > 0:09:02Yeah, so I live out in the middle of the countryside
0:09:02 > 0:09:05and I'm afraid I don't drive. I should take my driving test.
0:09:05 > 0:09:09The guys in car share are very keen for me to pass my test
0:09:09 > 0:09:11so that I can do more of the driving.
0:09:14 > 0:09:16'20 past eight,
0:09:16 > 0:09:18'Alistair and Lucas are dropped off in St Andrews
0:09:18 > 0:09:20'and there's time to grab a coffee
0:09:20 > 0:09:26'before Sarah and Rolf head on to the final destination - Dundee.'
0:09:28 > 0:09:31'Sarah gets off in the city centre
0:09:31 > 0:09:36'and Rolf heads on to the university to arrive for nine o'clock.
0:09:36 > 0:09:39'Cost of his return journey - £5.'
0:09:39 > 0:09:43I pay about £100 travelling into Dundee per month
0:09:43 > 0:09:46and if you look at cars, that's probably more than double
0:09:46 > 0:09:48than what I would spend if I had my own car
0:09:48 > 0:09:50that I would need to use for that.
0:09:50 > 0:09:55So, it's cheaper and quicker. There's also another benefit.
0:09:55 > 0:09:57For the next eight hours,
0:09:57 > 0:10:01this sturdy, reliable vehicle is now available for hire
0:10:01 > 0:10:02to anyone in the car club,
0:10:02 > 0:10:05as long as you have it back by five o'clock.
0:10:05 > 0:10:07'Because that's when Rolf finishes work.
0:10:07 > 0:10:10'He collects Sarah, heads back across the Tay
0:10:10 > 0:10:13'for a pit stop at my behest,
0:10:13 > 0:10:15'before picking up Alistair and Lucas..."
0:10:15 > 0:10:17Hello!
0:10:17 > 0:10:19'..and returning everyone to Anstruther.'
0:10:21 > 0:10:23The car share's to meet nice people -
0:10:23 > 0:10:25talk to these people in the morning, in the evening -
0:10:25 > 0:10:30to save money and, yeah, it's quite flexible and it's good.
0:10:30 > 0:10:34'So, the Anstruther Car Club is multinational,
0:10:34 > 0:10:38'environmentally friendly, cost effective and sociable.
0:10:38 > 0:10:42'Just don't put the CD player on.'
0:10:42 > 0:10:44People have brought in their own music,
0:10:44 > 0:10:46but that didn't quite work out
0:10:46 > 0:10:49because the tastes were quite a bit too different in terms of...
0:10:49 > 0:10:52I think my taste was called "eclectic",
0:10:52 > 0:10:54so I had to stop eventually.
0:10:59 > 0:11:02No such transport problems for me now.
0:11:02 > 0:11:06I'm in Mull to conclude my series on Scottish farming post-Brexit.
0:11:10 > 0:11:13These are uncertain times in our history
0:11:13 > 0:11:16and perhaps that uncertainty is felt greatest
0:11:16 > 0:11:20in the agricultural industry, and that should concern us all.
0:11:20 > 0:11:24Currently, the European Union provides over £530 million
0:11:24 > 0:11:27of subsidy every year to Scottish farmers.
0:11:27 > 0:11:28Without that subsidy,
0:11:28 > 0:11:33the average Scottish farm loses around £17,000 per year.
0:11:33 > 0:11:36So, how does farming have to change for us leaving the EU
0:11:36 > 0:11:38and the Common Agricultural Policy?
0:11:41 > 0:11:42Over the last two weeks,
0:11:42 > 0:11:45we've looked at how the beef and arable sectors are supported
0:11:45 > 0:11:48and how these sectors might change in the future.
0:11:50 > 0:11:53This week, we're focusing on sheep.
0:11:54 > 0:11:58There are over 2.5 million ewes in Scotland,
0:11:58 > 0:12:02producing lamb worth £175 million a year.
0:12:03 > 0:12:07But even those big numbers don't mean the sheep sector,
0:12:07 > 0:12:10and more particularly the hill sheep sector, is viable.
0:12:13 > 0:12:17So, what does the future hold for sheep farmers like Donald McLean,
0:12:17 > 0:12:19the third generation of his family
0:12:19 > 0:12:22to raise sheep and cattle here on Mull?
0:12:22 > 0:12:26I'm catching up with him on the slopes of Ben More
0:12:26 > 0:12:29with my guide over the last few weeks, Jonnie Hall,
0:12:29 > 0:12:31NFU Scotland's policy director.
0:12:33 > 0:12:35Donald, this is a beautiful glen you've got here,
0:12:35 > 0:12:38so how do you actually make your living here on Mull?
0:12:38 > 0:12:40Well, it's more or less sheep and cattle.
0:12:40 > 0:12:421,800 ewes, there's about 100 suckler cows.
0:12:42 > 0:12:47There's about 10,000 acres on the farm, so it's quite extensive.
0:12:47 > 0:12:53- It's a vast area.- Yeah.- How reliant are you on EU subsidy, then?
0:12:53 > 0:12:56More or less totally. You know, that's about the size of it.
0:12:56 > 0:12:59We're totally reliant on these subsidies coming in.
0:12:59 > 0:13:02Yes, we try to do the best job we can rearing stock,
0:13:02 > 0:13:06but just the type of terrain and that, without these subsidies,
0:13:06 > 0:13:08you'd just have to give up. That's about the size of it.
0:13:08 > 0:13:11And I guess you'd be seeing as well, Jonnie,
0:13:11 > 0:13:13the stress sort of across the country
0:13:13 > 0:13:16- with other people in similar situations.- Absolutely.
0:13:16 > 0:13:19It's the sheer number of unknowns, I guess, are driving people
0:13:19 > 0:13:23into making different decisions than perhaps they would otherwise.
0:13:23 > 0:13:26The CAP's had its problems over the years,
0:13:26 > 0:13:29but it has given folk a lot of certainty at the same time.
0:13:29 > 0:13:31Now that certainty's about to go.
0:13:31 > 0:13:32And on that very point,
0:13:32 > 0:13:36free market economists might just say sink or swim
0:13:36 > 0:13:39so if he can't make it work, he's got to stop.
0:13:39 > 0:13:42I think that's true in that sort of hardcore reality
0:13:42 > 0:13:44of the financial situation.
0:13:44 > 0:13:46However, we really have to ask ourselves
0:13:46 > 0:13:48what else does farming and crofting deliver for Scotland
0:13:48 > 0:13:50and rural Scotland, in particular?
0:13:50 > 0:13:53It's the landscape, it's the biodiversity, it's the communities.
0:13:53 > 0:13:55I mean, this place is absolutely hoaching
0:13:55 > 0:13:56with bird life, in particular,
0:13:56 > 0:13:58all because of the farming,
0:13:58 > 0:14:01particularly the cows and the sheep grazing in this part of the world,
0:14:01 > 0:14:04so vital in terms of delivering on that landscape
0:14:04 > 0:14:06that then the tourist sector enjoys and all the rest of it.
0:14:06 > 0:14:09All these things are linked together and it's vitally important
0:14:09 > 0:14:12that we don't just look at it in the cold reality of the finances,
0:14:12 > 0:14:15but we look at it in everything else that Scottish agriculture delivers,
0:14:15 > 0:14:18particularly in these remote and more disadvantaged areas.
0:14:18 > 0:14:23It's not just about the sheep and the cows. It's about all of this.
0:14:23 > 0:14:27It's vitally important cos we've got curlews, lapwings,
0:14:27 > 0:14:30sea eagles and they're all here for people to see
0:14:30 > 0:14:33and, without us, they wouldn't be there.
0:14:33 > 0:14:37Do you see yourself as a landscape manager in some respects?
0:14:37 > 0:14:39You more than likely don't think about that.
0:14:39 > 0:14:41We're usually thinking of chasing after a sheep
0:14:41 > 0:14:46or looking after a cow, but we are doing that job at the same time.
0:14:46 > 0:14:49So, how would the new support structure look like
0:14:49 > 0:14:52for supporting somebody like Donald in the future?
0:14:52 > 0:14:54Well, I think probably the primary thing
0:14:54 > 0:14:56for this part of the world is income stabilisation.
0:14:56 > 0:14:59Thereafter, I think it's all about recognising the good things
0:14:59 > 0:15:01that come out of managing this part of the world,
0:15:01 > 0:15:03in terms of the grazing and the rest of it,
0:15:03 > 0:15:06and actually it's recognising that all this biodiversity
0:15:06 > 0:15:08is the responsibility of the farmer and the crofter.
0:15:08 > 0:15:10Does it feel like it's a constant battle to do this?
0:15:10 > 0:15:12You do want a future.
0:15:12 > 0:15:15My nephew works here and you want him to have a future.
0:15:15 > 0:15:17Hopefully we can get a system in place
0:15:17 > 0:15:20that allows the younger generation to carry on.
0:15:23 > 0:15:28So, if we want people on the land and a landscape to be proud of,
0:15:28 > 0:15:32we need sheep. It's all about a change of mind-set.
0:15:32 > 0:15:36Maybe in the future, we don't pay these farmers to produce lamb -
0:15:36 > 0:15:39we pay them to be custodians of the landscape.
0:15:39 > 0:15:43They're not subsidy junkies. They're land managers.
0:15:43 > 0:15:45It's an interesting way of thinking.
0:15:47 > 0:15:49From Mull, we head south now
0:15:49 > 0:15:52for the last of Gary Maclean's trips across Scotland.
0:15:54 > 0:15:57The winner of MasterChef: The Professionals
0:15:57 > 0:15:59has travelled down the Clyde this week
0:15:59 > 0:16:00and he's as keen as mustard.
0:16:04 > 0:16:06I passionately believe that Scotland is home
0:16:06 > 0:16:09to some of the best food found anywhere in the world.
0:16:11 > 0:16:13I am here on the beautiful island of Arran
0:16:13 > 0:16:16to meet the producers of one of my favourite ingredients.
0:16:16 > 0:16:18In fact, I love it so much,
0:16:18 > 0:16:22I used it in the dish that helped me win the MasterChef final.
0:16:22 > 0:16:26He's also using a mustard that's from an island off Scotland.
0:16:26 > 0:16:28It's an Arran mustard sauce.
0:16:28 > 0:16:31I was concerned about the mustard with venison,
0:16:31 > 0:16:33but, wow, does that work.
0:16:34 > 0:16:38They have been making mustard on Arran for 40 years
0:16:38 > 0:16:41and Charlie MacVicar is going to show me how they do it.
0:16:41 > 0:16:44- Hello, you must be Charlie. - Nice to meet you.- You too.
0:16:44 > 0:16:46- Come on in, I've got a job for you. - Fantastic, fantastic.
0:16:49 > 0:16:53- Wow!- These are our mustard seeds for our mustard.- This is it?
0:16:53 > 0:16:55Arran mustard for me is really famous
0:16:55 > 0:16:58for using both the black and the white seed.
0:16:58 > 0:17:00Is there a difference in the flavour?
0:17:00 > 0:17:03There's a slight difference in the flavour,
0:17:03 > 0:17:07but the white seed cracks easier to take up the moisture
0:17:07 > 0:17:09and the black gives much more of a texture in the product.
0:17:09 > 0:17:12So, one of my favourite things about the mustard is the texture,
0:17:12 > 0:17:15so how many jars of mustard will this batch make?
0:17:15 > 0:17:17It'll make about 3,000 jars.
0:17:17 > 0:17:21Wow, so I'm going to be making 3,000 jars of mustard today?
0:17:21 > 0:17:22- Yeah, you are.- How exciting!
0:17:26 > 0:17:28So, what is it that's going in there just now?
0:17:28 > 0:17:31That's red wine vinegar for the start of the batch.
0:17:31 > 0:17:34I actually thought it was white wine vinegar that went in.
0:17:34 > 0:17:36No. It gives it that wee pink colour.
0:17:36 > 0:17:39Yeah, yeah, it makes sense, it makes sense.
0:17:39 > 0:17:41The black mustard seeds go in
0:17:41 > 0:17:42and it's time for me to get hands on,
0:17:42 > 0:17:44adding the rest of the ingredients.
0:17:50 > 0:17:53- That's everything in now. - So, how long are we mixing?
0:17:53 > 0:17:56We'll mix it for about 15 minutes now and then check it
0:17:56 > 0:17:57and make sure everything's OK.
0:18:01 > 0:18:04- That's a lot of mustard. - It is a lot of mustard.
0:18:04 > 0:18:06And that's it ready.
0:18:11 > 0:18:13Gary, I've showed you what we can do.
0:18:13 > 0:18:17- I think it's time you showed us what you can do.- Fantastic.
0:18:17 > 0:18:19I've got a plan for this and I'm going to let you taste it later on.
0:18:19 > 0:18:23And the plan is simple - take the best Arran has to offer
0:18:23 > 0:18:27and rustle up a tasty meal on the shore at Lamlash.
0:18:29 > 0:18:32The first thing we've got is we've got some ribeye steaks
0:18:32 > 0:18:34that have been reared 100% on the island.
0:18:34 > 0:18:36We've got kale tops
0:18:36 > 0:18:40that have literally just been picked ten minutes ago.
0:18:40 > 0:18:44We've got some local whisky and of course my very favourite mustard,
0:18:44 > 0:18:46which is going to flavour my sauce.
0:18:46 > 0:18:49But, first, chop some shallots.
0:18:51 > 0:18:54We're looking for a relatively hot pan, but not too hot.
0:18:54 > 0:18:57We don't really want any colour in the shallots.
0:18:57 > 0:19:01We just really want to sweat them down and release all the flavour.
0:19:01 > 0:19:03So, ribeyes - the secret of a good steak
0:19:03 > 0:19:06is the pan needs to be roasting hot.
0:19:06 > 0:19:09You really want to try and cook it, the whole thing,
0:19:09 > 0:19:12about three minutes on one side, three minutes on the other
0:19:12 > 0:19:13and that's really it.
0:19:13 > 0:19:18You're looking for that kind of medium rare. So, steak goes in...
0:19:19 > 0:19:22So our shallots have softened down.
0:19:22 > 0:19:25To that, we just want to add a little bit of local whisky.
0:19:27 > 0:19:31So we'll just let that reduce down. Meanwhile, the steak's cooking away.
0:19:31 > 0:19:34I'm going to add just a little bit of unsalted butter
0:19:34 > 0:19:36and a little bit of reduced beef stock
0:19:36 > 0:19:39and we just want to bring that to the boil.
0:19:39 > 0:19:42Our steak's about ready to turn.
0:19:42 > 0:19:44From there, we're just going to cook our kale tops
0:19:44 > 0:19:46just in there at the same time and what that's going to do
0:19:46 > 0:19:49is it's going to lift all the flavours from the bottom of the pan.
0:19:49 > 0:19:51We're going to add just a little bit of butter.
0:19:52 > 0:19:54So, now we can finish our sauce.
0:19:54 > 0:19:59We're just looking at adding just a little tiny spot of double cream,
0:19:59 > 0:20:05some lovely chives that were just picked, grown on the island,
0:20:05 > 0:20:08and last but not least is the mustard.
0:20:09 > 0:20:13So, just a couple of spoonfuls in there
0:20:13 > 0:20:17and this is going to be really jam-packed with flavour.
0:20:18 > 0:20:20The steak is ready,
0:20:20 > 0:20:25the sauce is ready and Charlie's just in time to give me the verdict.
0:20:25 > 0:20:27Right, Charlie, I hope you like it.
0:20:27 > 0:20:29I hope we've done your mustard justice,
0:20:29 > 0:20:33but let's see what you think.
0:20:33 > 0:20:34Thank you very much.
0:20:34 > 0:20:36Get plenty of that sauce on.
0:20:38 > 0:20:43- Oh, that's wonderful. You can come back any time you want.- Thank you.
0:20:43 > 0:20:45I might even give you a job.
0:20:47 > 0:20:49Another winner from Gary there.
0:20:49 > 0:20:53Now, we may only be on your screens for 30 minutes per week,
0:20:53 > 0:20:57but you can keep the conversation going 24/7
0:20:57 > 0:21:01on our Facebook page where, back in the spring, we posed the question,
0:21:01 > 0:21:04"Tell us your favourite picnic spot and why,"
0:21:04 > 0:21:07and we've had no shortage of suggestions.
0:21:07 > 0:21:12Caroline Tachauer and her family love Saddle Bay, East Kintyre
0:21:12 > 0:21:15and Peter Russell said Lendalfoot on the Ayrshire coast
0:21:15 > 0:21:17was the place to go.
0:21:18 > 0:21:20But the spot we are visiting today
0:21:20 > 0:21:25was suggested by a tandem bike called Matilda who has her own blog.
0:21:25 > 0:21:28I think Colin Calder and Diane Lockhart,
0:21:28 > 0:21:29who usually power her,
0:21:29 > 0:21:32might have had a hand in the post.
0:21:32 > 0:21:35They said we should come to Loch Voil...
0:21:37 > 0:21:39..which is exactly what I've done.
0:21:39 > 0:21:42I've come to see this quirky structure,
0:21:42 > 0:21:45which has been designed to enhance the visitor experience
0:21:45 > 0:21:48by reflecting the glorious landscape all around here.
0:21:49 > 0:21:51It's quite hard to see from a distance, isn't it?
0:21:51 > 0:21:56This mirrored cabin is one of a series of different lookouts
0:21:56 > 0:21:58that were commissioned to grace viewpoints
0:21:58 > 0:22:01around Loch Lomond and the Trossachs National Park.
0:22:01 > 0:22:05It was designed by Angus Ritchie and Daniel Tyler,
0:22:05 > 0:22:08who at the time were final year architecture students
0:22:08 > 0:22:10at Strathclyde University.
0:22:13 > 0:22:15It's very strange - a mirrored box
0:22:15 > 0:22:18with a lot of different angles and bits and bobs and... Goodness me!
0:22:21 > 0:22:23Diane and Colin had a nice glass of fizz
0:22:23 > 0:22:26when they visited Loch Voil on Matilda.
0:22:26 > 0:22:30It's a healthy bowl of salad for me and what a view to accompany it.
0:22:32 > 0:22:34Keep sending photographs of your suggestions
0:22:34 > 0:22:36for a bit of al fresco dining.
0:22:36 > 0:22:41Go to our Facebook page or e-mail landward@bbc.co.uk.
0:22:41 > 0:22:45Next week, we'll feature another great picnic spot.
0:22:48 > 0:22:54Now, Scotland has a rich tapestry of dialects and language,
0:22:54 > 0:22:59from Border Scots to Highland English, from Dundonian to Doric.
0:22:59 > 0:23:03But are we in danger of losing this part of our cultural heritage?
0:23:03 > 0:23:08Scottish rural dialects are as colourful as the landscape.
0:23:08 > 0:23:11Speech and accent are part of who we are...
0:23:11 > 0:23:14This week, Kelsey Bennett is in Aberdeenshire
0:23:14 > 0:23:16to hear about one dialect which is thriving.
0:23:16 > 0:23:19..and the linguistic traits we acquire along the way.
0:23:19 > 0:23:22'I make my living from my voice.
0:23:22 > 0:23:25'I started out in speech therapy
0:23:25 > 0:23:29'and now work as a voiceover artist
0:23:29 > 0:23:33'and I'm sure my Scottish accent was a big help
0:23:33 > 0:23:35'getting work in this tough industry.'
0:23:38 > 0:23:41'I'm heading to Thainstone.'
0:23:41 > 0:23:43Two, four, six, eight...
0:23:43 > 0:23:46'Recently featured in BBC Scotland's hit series The Mart,
0:23:46 > 0:23:50'the programme featured lots of colourful characters
0:23:50 > 0:23:53'speaking in their traditional Doric dialect.
0:23:53 > 0:23:55Always expect the unexpected, eh?
0:23:55 > 0:23:58They dinnae speak back and they're aye pleased to see ye.
0:23:58 > 0:24:01- She's given him the go-ahead...- Oh, given him the go-ahead to buy it!
0:24:01 > 0:24:04'I want to find out the reaction
0:24:04 > 0:24:07'to the Doric getting nationwide exposure.'
0:24:07 > 0:24:10£2 quickly or we'll pass it by. Two bid.
0:24:10 > 0:24:12'One of the stars of the show
0:24:12 > 0:24:15'was head sheep auctioneer Colin Slessor.'
0:24:15 > 0:24:16Bargain of the day.
0:24:17 > 0:24:21So, The Mart documentary was filmed here recently.
0:24:21 > 0:24:23- What was the reaction like to that? - It would seem to be very positive.
0:24:23 > 0:24:27There was a lot of people enjoyed it, you know,
0:24:27 > 0:24:30for a number of reasons, and I think part of the reason
0:24:30 > 0:24:36was the broad language that was used and the down to earth nature.
0:24:36 > 0:24:39I think we all did our job and just got on with it,
0:24:39 > 0:24:42but there's plenty fit like the days, that's for sure.
0:24:42 > 0:24:44Are you needing tae wash him the noo or fit you saying?
0:24:44 > 0:24:45I think James is needing to wash him.
0:24:45 > 0:24:48Is it cold water or het water you're needing?
0:24:48 > 0:24:51Do you think it's an accent that is disappearing?
0:24:51 > 0:24:54I would say it is to a fair extent. It is changing a bit.
0:24:54 > 0:24:57People travel further and spread a bit more
0:24:57 > 0:25:01and I think the accents don't become so localised and so distinctive,
0:25:01 > 0:25:04but if you're out on the farm and speaking to farmers,
0:25:04 > 0:25:07there's no point in speaking fancy...
0:25:07 > 0:25:11- That's fancy with a U as opposed to an A.- I know!
0:25:12 > 0:25:16I'm looking for someone with a really strong Aberdeen Doric accent.
0:25:16 > 0:25:21- This is your man.- You wouldn't understand a Doric accent, anyway.
0:25:21 > 0:25:22I would!
0:25:22 > 0:25:25HE ANNOUNCES THE PRODUCTS
0:25:25 > 0:25:28'OK, I can't say I understand all of what's being said,
0:25:28 > 0:25:33'but there is a beautiful lyrical quality to the voices here.'
0:25:36 > 0:25:40I'm now going to meet a man who is so passionate about the Doric,
0:25:40 > 0:25:43he has built an impressive archive
0:25:43 > 0:25:45of north-east voices down the decades.
0:25:48 > 0:25:49Oh, hello, come away in.
0:25:49 > 0:25:51We'll hae a cup o' tea first 'afore we get started.
0:25:51 > 0:25:53Oh, thank you very much, Don.
0:25:56 > 0:25:59'Don Carney's going to show me some of his film collection.'
0:25:59 > 0:26:02A wee look to see if you can mak' sense o' the blacksmith here.
0:26:02 > 0:26:04Oh, excellent.
0:26:05 > 0:26:06Let's have a listen.
0:26:06 > 0:26:09He wis breakin' last leg, you see.
0:26:09 > 0:26:11This was the result of me haein' to go intae hospital the day.
0:26:11 > 0:26:14The horse goed wi' him, cos he was haudin' against him...
0:26:14 > 0:26:17- He's talking about a horse. - Yeah, a Clydesdale horse.
0:26:17 > 0:26:19I've got that much.
0:26:19 > 0:26:21Sweat fleein' aboot his face...
0:26:21 > 0:26:25It used to be Monday was washing day
0:26:25 > 0:26:28and then you'd be baking on Tuesday...
0:26:28 > 0:26:31'Through what started as a hobby in 1986,
0:26:31 > 0:26:34'Don has amassed over 700 hours of footage,
0:26:34 > 0:26:38'reflecting the north-east rural life and Doric dialect.'
0:26:38 > 0:26:40I sell fish.
0:26:42 > 0:26:44So that was incredible to see some of that.
0:26:44 > 0:26:46I really had to tune my ear in.
0:26:46 > 0:26:48Do you think that the language is persisting?
0:26:48 > 0:26:49It's persisting.
0:26:49 > 0:26:51It's been here 'afore the Romans,
0:26:51 > 0:26:54it's been here with the Americans fae the oil
0:26:54 > 0:26:56so if we survived the Romans and Americans
0:26:56 > 0:26:59and fowk like me are still speaking it,
0:26:59 > 0:27:02ken, it'll survive, but in this area,
0:27:02 > 0:27:07the north-east of Scotland, there's almost 120,000 folk speak it.
0:27:07 > 0:27:11And how can we keep the next generation talking in Doric
0:27:11 > 0:27:13and these regional accents?
0:27:13 > 0:27:15Part of the Curriculum for Excellence says,
0:27:15 > 0:27:19basically, it says every bairn in Scotland must know something
0:27:19 > 0:27:21about the indigenous culture in which they live.
0:27:21 > 0:27:24Him near greetin' over it, sweat fleein' over his face
0:27:24 > 0:27:27and the horse laughing at him.
0:27:27 > 0:27:29Having a point of view is all-important
0:27:29 > 0:27:32and as I've found out here in the rural north-east,
0:27:32 > 0:27:36having a distinctive voice makes us all culturally richer
0:27:36 > 0:27:39and thankfully it's not showing any signs of disappearing any time soon.
0:27:44 > 0:27:46And neither is Landward.
0:27:46 > 0:27:48We'll be back next week, when Kelsey returns
0:27:48 > 0:27:51to investigate why taking a walk in the countryside
0:27:51 > 0:27:54could be the worst mistake of your life.
0:27:54 > 0:27:57Do you think actually there is just a general lack of awareness?
0:27:57 > 0:28:00I've been shocked how little information is actually out there.
0:28:00 > 0:28:03That's not ravens there with the lambs, is it?
0:28:03 > 0:28:05And Euan meets the farming family
0:28:05 > 0:28:08fighting back against the scourge of ravens.
0:28:08 > 0:28:11- Cos they're being quite bold there. - It's just walking straight up to it.
0:28:11 > 0:28:13Yeah. They're not scared.
0:28:13 > 0:28:16It's quite chilling, actually, seeing it happen.
0:28:16 > 0:28:19So, please join us for that and much more next week.
0:28:19 > 0:28:22In the meantime, from all the Landward team here at Loch Voil,
0:28:22 > 0:28:25thank you so much for your company. Bye for now.