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Britain's Most Scenic Counties: Cheshire - Season 1 Episode 1
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05:03Eric, Fleur and Tilly have been at the refuge for six months
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05:39Now Tracey wants to find them a permanent home, so she needs to find the right people to adopt them.
05:46I have a lovely family that are interested in giving them a happy ever after, really.
05:54The type of home that we find for them has to be the right one, not just on paper, but in instinct as well.
06:02That's my promise to them, to make sure that I get them the happy ever after that they deserve.
06:09It's got to be right. It's got to be right for them, you know.
06:17After a bracing walk in the picturesque Cheshire countryside, nothing beats a well-deserved pit stop in one of the county's cosy traditional pubs.
06:27And if it's a craft beer you're after, there are plenty of local offerings, with more than 40 small independent breweries dotted around the county.
06:37In the heart of Cheshire is the historic town of Middlewich, and it's here where a family-run brewery is developing some unique draughts.
06:48Right, this is where the madness happens.
06:51Andy Thomason followed his passion in 2021 and got into the brewery business.
06:56The engine room, as somebody once said to me, the kit that we've got is hot water and a mash tun and a copper, as it's referred to.
07:05And across those three pieces of equipment, we can produce the wort that's required for the yeast.
07:12Andy and his family have always been enthralled to a home brew, and it all started in the kitchen.
07:17You know, I've been making beer at home, in the kitchen, and stinking the house out.
07:22You always have this home brewer's dream. Maybe one day I can do this professionally.
07:26But who says dreams can't come true?
07:30For Andy, his long-suffering wife Sarah, and his son Elliot, the transition from amateur enthusiasts to commercial brewers came completely by chance.
07:40There was a pub that was closing down, and the guy that had bought the pub from me discovered that there was a commercial brewery in one of the back rooms.
07:48He needed the space, and we decommissioned his brewery, put it in the back of the truck, and off we went.
07:53And Sarah's dad said, where to?
07:55And I said, I've got no idea.
07:58He was hoping to put it down the side of our house, or in the house, and I went, no.
08:03Having found premises big enough, Andy bought the brewery equipment and got straight to work.
08:11He's now got the whole process down to a fine art.
08:15So we'll transfer from there using pumps into one of these three tanks here.
08:21Andy quickly went from producing 40 pints in the kitchen to an astonishing 1,400 pints with every batch.
08:29And one thing a man with a lot of beer on his hands will find, he becomes very popular.
08:34And, you know, we're making new friends as well, as we've got complete strangers writing to us and doing beer reviews.
08:39All of a sudden, like, this doesn't feel like a hobby anymore.
08:42It feels like an actual business now.
08:44So in 2021, Andy's brewery was born, named after four priests who founded the town around a monastery.
08:52It's become a popular local hangout, especially after he added a bar.
08:57The brewery is one thing, but, you know, I think what we've created here, in this space in particular,
09:03has added something of value to the community.
09:07People that came in just for a look when we first opened the place, every time we open now, they're here and they've become friends.
09:13It's amazing to see from behind the bar.
09:15It's very, very satisfying.
09:18Andy's branched out in recent years, evolving the flavour profiles in his beers.
09:23He's hoping it might help him win best beer at the coveted Middlewich Beer Festival.
09:29To win something there will be great, because it's also a statement from the community that, you know, we're part of it, they love us.
09:35Andy has created a special beer, especially for the competition, called Ginger Beard.
09:41For the Ginger Beard, we grated it all and put it into three bags, and we hang them into the top of the vessel, only 15 minutes while it's boiling, and that's a sufficient time to get all of that gingery flavour.
09:55But Ginger Beard isn't just a passing fancy for Andy.
09:58It has been lovingly created in memory of one very special man.
10:04Andy and Sarah's good friend Liam, who died suddenly two years ago, at just 37.
10:11Given Liam, six foot seven, and Ginger with a beard, we decided Ginger Beard was absolutely the right name for it.
10:20It was a lovely idea of what they wanted to do for Liam, because he was a lovely bloke and very well liked.
10:28People attending the festival will vote for their favourite beer from all the ones they try on the night.
10:34And with so many to choose from, the competition is intense.
10:38Fingers crossed, a lot of the people that are going like Ginger Beard the most out of the 28 other beers that are there.
10:45Obviously, with it being for Liam, it adds an extra step to it.
10:49It'd be nice to remember Liam again and for people to get the opportunity, and if we pick up some recognition for that, that'd be great.
10:56With just one week to go until the festival, the pressure is on.
10:59Coming up...
11:03Give us a kiss!
11:04Have Tracey's mischievous minis found their forever family?
11:08Come say hello to Philippa.
11:10Good girl.
11:12And train-obsessive Brian hits the jackpot in his quest to bring back a 70s legend.
11:19Now splits, now cracks.
11:20Bang on for what we want.
11:21As well as being famed for its natural beauty, Cheshire played its part in the Industrial Revolution,
11:36producing salt, cars and chemicals that would be sent from here right across the British Empire.
11:43To the south of the county is Crewe, and not just a railway station, but a railway hub.
11:53Opened in 1837, it utilised Britain's expansive railway network to transport Cheshire's products across England and beyond.
12:03With the West Coast mainline passing through Crewe, it easily connects Cheshire with London, Manchester, Liverpool and Glasgow.
12:13Just outside its mainline station is the Crewe Heritage Centre, which celebrates the town's railway history.
12:23And in the Crewe yard sits a mystery train.
12:28To the layman, this could be mistaken for a worthless relic of the past.
12:33But for Brian Porter, it's a lifelong obsession.
12:37Since I was a teenager, I've always been fascinated with this train.
12:40Having the opportunity to look after it and restore it is something I've always wanted to do.
12:45We know it's got to be looked after.
12:48That's because Brian has a vision.
12:52This is an Advanced Passenger Train, or APT.
12:55And as this is the last remaining of its kind in the country, Brian wants it restored to its former glory.
13:06The APT was a lightning-fast, pioneering dream of utopia, with the promise of revolutionising travel.
13:14It was a train which achieved a speed of up to 125 miles an hour, even on corners, thanks to the special tilting mechanism.
13:24In the 1970s, the APT cut journey times by up to 20% and represented the future.
13:31It's unique to British engineering.
13:35It was a first, it was a one-off.
13:38The train itself was built for the West Coast Main Line.
13:41This one still holds the record from Euston to Glasgow.
13:46It was about 3 hours and 56 minutes.
13:48That was back in 1984.
13:50But why aren't we seeing this APT, the jewel of the rails, speeding past us today?
13:58It's scrapped because of technical issues regarding the tilt-pack and the brake systems.
14:04The government and the British Rail Board pulled the plug on the project in the mid-1980s.
14:09I visited round about 2008.
14:13This train was a bit of a mess, to say the least.
14:16It was covered in green moss, algae, really faded and chip paint.
14:25So after that visit, I went back home and thought,
14:28well, I want to get involved in keeping this edited train in the public conscience.
14:33And thought, well, only off chance I'll email if there weren't anybody to look after it as a custodian.
14:38And within a couple of minutes, I got a reply back saying, yes, please.
14:42And now this APT is Brian's baby.
14:44So Brian has spent an astonishing 17 years on his obsession,
14:50commuting to Crewe from his home in Wales three times a week.
14:54I want people to see it as it was originally when it was first built.
14:58Right now, Brian's got a big job on his hands.
15:01He's completely refitting the interior.
15:04All this area would have been full of seats, second-class seats originally.
15:08As luck would have it, Brian's been gifted some seats by the Telford Steam Railway.
15:14They have the same seats, which they no longer require, which we need to fill the gaps up.
15:20Condition-wise, really good.
15:23Now splits, now cracks.
15:26Considering they are nearly 40 years old, according to the date on the stamp there.
15:31Yeah, really good.
15:34Bang on for what we want.
15:36The hull of this couch will be back to where it should be.
15:39What I'm trying to do now is put all these back into position where they should be.
15:43The seat covers will be original, the seat backs will be original,
15:47and all the fittings that we'll be using will also be original.
15:50But where did this obsession begin?
15:53And why this train?
15:55Because if this goes, we've got nothing else.
15:57There's no other anywhere else.
15:59This is the only place you can see it.
16:00And this is part of British Rail history.
16:05The finishing touch to his restoration are these original cushion covers from the APT.
16:12Brian has had them in storage for years, waiting for this moment.
16:16With some sections of the train open to visitors,
16:21Brian's meticulous restoration is already being admired.
16:25But there's still plenty to do until the whole train is restored.
16:31So by the middle of next year, this train will be back opened up,
16:36fully opened back up to the public.
16:38Right away from the train, and the whole lot will be finished on the outside as well.
16:43So it will be one of the smartest exhibits we've got on site.
16:52That's it, complete.
16:54All done.
16:55It may not be setting any more speed records,
16:58but thanks to Brian, this APT is going to enjoy retirement being admired by generations.
17:04Hopefully, when they come to sitting here,
17:08some people who have actually been here, or been on this train in the past,
17:12will bring back some memories for them.
17:15It was worth every second of the 17 years he's spent.
17:21She's a bobby dazzler, Brian.
17:22In the Cheshire horse sanctuary, three little Shetland ponies,
17:30Fleur, her foal Eric, and little Tilly, are waiting to be adopted.
17:36Tracy wants to find the perfect home,
17:38so that all three can stay together and be well looked after.
17:41In the village of Tarpaulie, 20 miles from the horse sanctuary,
17:47live a couple who are keen to adopt the ponies.
17:52We're looking for rug racks, so there's three black...
17:59Yep, three black racks.
18:00They're bigger than I thought they were going to be.
18:02Well...
18:03Oh, well.
18:03Maybe they're designed for shale horses.
18:07Could be, yeah.
18:07A thick blanket of snow has covered the Cheshire countryside,
18:13creating an unseasonal early winter wonderland.
18:17We're all good. We're all ready to go.
18:19OK.
18:19Yeah.
18:20It's a big moment for Tony and Philippa,
18:23an experienced horsewoman who rode for more than 15 years
18:27until she was paralysed in a freak riding accident four years ago.
18:32I was in intensive care for about three weeks, was it?
18:39Yeah.
18:40I was in hospital for a total of nine months.
18:45Yes.
18:47Tony's got me through all of this.
18:51I mean, obviously, I've got a great team that have helped me as well,
18:55but if Tony wasn't around,
18:59I don't know what I would have done.
19:01Tough, tough times.
19:06Despite all she's been through,
19:08Philippa hasn't lost her deep love of horses.
19:11Meanwhile, Tony is a novice.
19:14It'll be a learning curve for me,
19:15Philippa getting the benefit of Philippa's experience
19:19that she's had with horses over the years.
19:21Tony and Philippa have built stables for the ponies.
19:25Right, let's get this tidied up.
19:26And after the unexpected snow flurry,
19:30Tony has his work cut out to get the stables ready
19:33and impress Tracy at the sanctuary.
19:36So the idea is when they come that Fleur and Eric will be in this middle stable
19:43and Tilly will be in the end one.
19:46That's pretty much the setup that they've got at the sanctuary.
19:49So I'm trying to make it as comfortable
19:52and as though it's kind of a home from home for them.
19:55So they look the same.
19:56The stables look the same.
19:59Although Tony is still learning how to care for horses,
20:02he's doing all this for his beloved wife.
20:05I think Philippa's really excited.
20:09I'm very, very proud of her as a person.
20:12She's coped with it really, really well.
20:16So I think the horses are going to be a real therapy for her.
20:20You know, I can just see her in summer coming out here.
20:24But as comfortable as Tony is making the stable,
20:27the adoption is far from a done deal.
20:30Sanctuary owner Tracy still has to confirm
20:33whether Tony and Philippa are a good match for the three ponies.
20:39Coming up, Andy's hoping his lovingly crafted ginger beard
20:44will be crowned best in show.
20:46Whatever happens, it's a win-win.
20:47There's so much choice here and they're all good beers.
20:50And it's decision time for Tracy and the minis.
20:53Finding the right home is always a challenge
20:56because you want to get it right.
20:58Cheshire is a county full of beautiful countryside,
21:06impressive woodlands, and rolling hills.
21:10With its fertile plains and rich agricultural heritage,
21:14Cheshire has a bounty of breweries
21:16offering tasty ales for the discerning palate.
21:19In Middlewich, it's judgment day for independent brewer Andy Thomason.
21:26He's brought Ginger Beard to the annual beer festival
21:29in the hope it might take top prize.
21:33This much-anticipated event is overseen by Jack and Jacob.
21:38This is our beer festival.
21:40It's been going for 21 years now.
21:41It's just a really good celebration of the community, really.
21:43And it's a great excuse to enjoy a tipple or two.
21:47But with all that's on offer,
21:49it looks like Andy's got an awful lot of competition.
21:52There's 28 casks, 3 keg, 4 gins,
21:55and 5 ciders.
21:57You're not going to get rid of all of them.
21:59There's lots of places here that we see at the brewery
22:02and the taproom that have come here tonight
22:03to be part of this.
22:06Andy's created a new beer, Ginger Beard,
22:09especially for this event,
22:11in the hope that it might be a hit with the punters
22:13who taste it at the festival.
22:16If enough people vote for it,
22:19he'll be crowned the winner.
22:22We're very, very busy.
22:24The hall's pretty full.
22:26We're seeing a lot of votes coming in.
22:28We've got plenty of people enjoying the beer.
22:31Music's been good.
22:33But it's hard for Andy to relax and kick back
22:35when there's so many rivals.
22:38There's such a good selection of beers there
22:40and I keep watching people see which handle's being pulled.
22:43Is it ours?
22:44There's no telling how the voting will go,
22:47but Andy's guaranteed at least two votes from Carol and Gwyn,
22:51the in-laws of Liam, for whom the beer was made.
22:54Andy and Sarah's brewery,
22:56they made the ginger beer for Liam in his memory.
23:00Liam managed the local beer emporium
23:02and was famed as a formidable raconteur
23:05before he died suddenly at only 37 years old.
23:09Everything he put his mind to,
23:10he always had a smile on his face.
23:12He was loved everywhere.
23:14He really was.
23:15Middlewich is an amazing community
23:17and Liam was a massive part of that.
23:20There was a crowdfunding that came out.
23:22The contributions to that,
23:25just incredible.
23:26Off the scale.
23:27Off the scale.
23:29Together, the people of Middlewich
23:31raised more than £18,000
23:33for Liam's widow, Steph,
23:35and the baby daughter he was never able to meet.
23:40I completely adored Liam
23:42and I completely love the ginger beer
23:46and I take it as a massive tribute
23:48and we know Liam would have loved it.
23:52There's all the emotional side about it,
23:55but at the end of the day,
23:57the beer's got to be good.
23:59Gwyn makes a great point.
24:01With so much competition,
24:03how is Andy's ginger-infused beer
24:05getting on?
24:06I thought, wow, what is that?
24:08Initially, I didn't like it,
24:10but I kept trying it
24:11and I actually ended up quite liking it.
24:15And it just tastes like a normal beer originally
24:17and then afterwards,
24:19you get the aftertaste of the ginger,
24:21which is really nice.
24:22The ginger beer is definitely
24:24one of the better contenders
24:25that I've tasted this evening,
24:27so yeah, my vote's for this one.
24:30But crucially,
24:31will ginger beer get enough votes
24:34for it to be named the winner.
24:37There's so much choice here
24:39and they're all good beers.
24:40I've sampled quite a few myself.
24:43I've got no idea how the voting will go,
24:45but just keep your fingers crossed,
24:46will you?
24:47Early signs are good,
24:49but Andy will not know
24:50until the festival is over
24:52and all the votes are counted.
24:55So we can go anyway.
24:57Anyway.
24:58Go, Andy!
24:59In the west of Cheshire,
25:05it's a cold and frosty morning
25:07at the Cheshire Horse Sanctuary
25:08in the village of Picton,
25:10and Tracey's mini Shetland rescues
25:12have a big day ahead of them.
25:15Give us a kiss!
25:18Hopeful adopters,
25:19Philippa and Tony,
25:21are about to arrive
25:22for their final assessment.
25:23I need to be sure
25:25that Tony and Pip
25:27are the right fix for them,
25:29as well as them being their fix.
25:32Making sure that they can handle them
25:34and manage their needs, really,
25:36for the future.
25:39The couple have visited in the past,
25:43but Tracey wants to be confident
25:44that Tony and Philippa
25:46have fully bonded with the ponies
25:48before they can be adopted.
25:50Today, it all hinges
25:52on how they cope
25:53with the mischievous minis.
25:56Come and say a little to Philippa.
25:58Good girl.
25:59How beautiful.
26:01Oh, wow, she looks great.
26:04She's a good girl, aren't you?
26:05Eh?
26:06And there's not more mischievous
26:08than two-month-old Eric.
26:11Eric.
26:13Come on, Eric.
26:14Tracey wants to see
26:16if Tony can handle him
26:17and his mum, Fleur.
26:19Lovely, Eric.
26:20Come on, Fleur.
26:22You're a beautiful good girl.
26:24Looks like Eric's
26:26keeping Tony on his toes.
26:28Oh, look at that.
26:31Tony's doing a great job there.
26:33Come on, then.
26:34Good girl, Fleur.
26:35And that's what we needed to see.
26:37We needed to see this bond forming.
26:41He's doing really well, actually.
26:43He is surprising me.
26:45I think they're good for the soul
26:47as well, aren't they?
26:49Don't you think?
26:49Oh, yeah.
26:52That's it.
26:54Lots of praise for Tony,
26:55which is only good news for Philippa.
26:58We know, being horsewomen,
27:01exactly what this means to us.
27:04Yeah.
27:04This would be a dream come true for Philippa.
27:07You know, Philippa and I have been up every other Sunday
27:10working with them.
27:11I've got closer to Fleur now.
27:13Eric's a bit of a character.
27:15But I think you did really, really well today.
27:18Today was good.
27:19I felt we've made some progress today.
27:22But the buck stops with Tracy.
27:24She needs to be 100% sure that Tony and Philippa can provide everything the Shetlands need
27:30in their forever home.
27:32Finding the right home is always a challenge because you want to get it right.
27:37You want to get it right for them.
27:38It's a big decision for Tracy.
27:41I think they're ready.
27:43They're ready to go forward and learn together as a family.
27:45They've got what it takes for these ponies to have a good life.
27:50I think I've found a really good home for them.
27:53Tracy is confident with her decision.
27:55But there's another challenge.
27:58Transporting the ponies to their new home 20 miles away.
28:03It's been a week since the annual Middlewich Beer Festival
28:06and a gang have gathered in Andy's brewery.
28:10They're waiting to hear if Andy's ginger beard won the Best Beer Award.
28:15We had plenty of positive comments when we were there.
28:20The beer was pouring nice and clear, which is always a good thing.
28:22Hopefully, customers enjoyed it enough to put a tick in the box.
28:26We'll find out soon anyway, because Jack's on his way down.
28:30Festival organiser Jack has the all-important results.
28:37It's hard to do that.
28:38I always do like to come down for a few beers on the weekend.
28:44Hello.
28:44Hiya, all right?
28:45Guess what?
28:48Oh, wow.
28:49Yay!
28:54Wow, fantastic.
28:56Well done, mate.
28:56Thank you very much.
28:58That's amazing.
28:59I was hoping we'd won it, but this is brilliant.
29:02We counted the votes up last Sunday and it won by miles.
29:05Thank you very much.
29:06Thank you.
29:07That's amazing.
29:07To know the customers and the drinkers there identified it as our beer and selected it.
29:14Yeah, it means a lot.
29:15It's nice in two ways.
29:16It's a great pint.
29:16It deserves to win.
29:17Also, there's a lovely story behind it as well.
29:19So, this one is a bit special.
29:22All that remains is to toast the victory.
29:25If there's any ginger beer left in the barrel, that is.
29:28We've got a little bit left.
29:29I think there's enough for most of the drinkers here.
29:32If they want to join us for a glass of ginger beer, then we should be able to scrape enough
29:36out of the remainder of the keg to make sure they've all got a glass full.
29:40Cheers.
29:41Cheers.
29:41And after that, we'd better start brewing it again, I think.
29:46Oh.
29:50Yeah, it means a lot.
29:51Being able to tell the story and for everybody to raise a glass to Liam, I think.
29:54That was a win in itself.
30:00Coming up.
30:02In Chester Market, the Sharifs are hoping their special dish will be a hit with customers.
30:07Today we've got a chicken biviani special on.
30:10Mum's best dish.
30:11Hopefully we still have, yeah.
30:12Good, good, Timmy!
30:15And will Tracey's mini rescues take to their new home?
30:18Come on!
30:19Come on!
30:25Founded by the Romans, the magnificent city of Chester has seen traders from all over the
30:31Roman Empire arrive to peddle their wares, bringing everything from jewellery to fish sauce.
30:38Today, Chester Market has traders offering sustainable local produce with meals made from Cheshire ingredients.
30:45But in echoes of the past, you can also feast on a selection of street food from across the globe.
30:53And one family is serving up tasty home-style dishes handed down the generations.
30:58We've got Istiak over here, he's making our onion bhaji's for the day, so every day we peel and slice about seven, eight kg of onion, and every morning we roll them out.
31:12But then you just have to keep making them, keep making them, they're very popular.
31:15It's early Friday morning, and Chef Saif and his mum, Sam, are cooking up Bangladeshi street food to serve the lunchtime crowd.
31:25I'm by no means a chef, I'm a cook, like, my mum's a cook as well, she's just taught me how to cook, but my only passion is cooking this food, like, I don't really care much for anything else, you know, it's just why it's some curry for us.
31:38Nothing wrong with that, yeah, that's a little bit iron.
31:44Children, they learn, you know, cooking and how they make, but I'm a little bit happy for it, because everybody learn everything.
31:55The family-run food store was the brainchild of Saif's older brother, Chef.
32:00I'm from Chester, born and raised, my family's still living here.
32:03I went to Leeds to do, like, uni, studying, blah, blah, blah.
32:07Stayed there, got a career in HR, was loving it, and then COVID struck, and I was just like, I'm actually working from home anyway, might as well move back.
32:16Chef visited Chester's indoor food hall and saw a gap in the market for Bangladeshi fare.
32:21And he knew exactly who could deliver it.
32:26For my entire life growing up here, like, my mates would just line up, and like, every week, there'd be someone else coming to eat with us and my family.
32:33They were just, like, obsessed with my mum's food.
32:35As a creme de la creme, mum was the key ingredient for Shaft's new business venture, which he wanted to start with his brother.
32:45I've never run a business before. I don't even know how to cook. Do you know what I mean?
32:48I need to convince my mum as well to, like, leave her job. I need to convince Saif to leave his job, to come work with me.
32:56Saif, who worked in banking, was all in. But mum's Sam, a cleaner, was a harder nut to crack.
33:03I was like, well, I'm opening this thing. It's your food. Why don't you come work with us, yeah, and we can do this together.
33:09For three years now, the family had been running their popular food store.
33:13Without mum, there wouldn't be any guroma. Guroma means, in our dialect from Bangladesh, it means, like, little auntie, or, like, little mum.
33:22That's what everyone calls my mum in the family.
33:24She's got that reputation in the family for having the best food.
33:28Like, whenever anyone comes around, they always go to the stove and see what she's cooking.
33:32So, we're just sort of trying to mimic that here, but on a more wide-scale level.
33:38But today is a big day for Sam.
33:40She's hanging up her apron to enjoy a well-earned retirement.
33:45So, for her last shift, mum is serving up an exclusive treat from home.
33:51Today we've got a biryani special on, the chicken biryani.
33:54It's one of mum's best dishes, I'd say, in her arsenal.
33:58So, as her final dish that she's putting on, it's just that, like, one final powwow that she's giving to the customers.
34:05Hopefully we sell out.
34:06Hopefully we sell out, yeah.
34:07The foundation of Bangladeshi meals are typically based on rice, often paired with fish, but bursting with flavour and aroma due to the variety of spices used.
34:19Everyone knows what a biryani is.
34:21But the Indian restaurant biryani and the traditional homestyle biryani is two completely different things.
34:27The Indian restaurant biryani is more like a fried rice, from what I've seen.
34:30It's really nice, don't get me wrong.
34:32Like, I love it myself.
34:33But this one, with the layers and the traditional style, it's just a completely different kettle of fish.
34:39Like, it is banging.
34:40It's just a flavour explosion.
34:42Like, it's really good.
34:44Hopefully they'll try it.
34:45Fingers crossed.
34:47But before they can count their chickens, the Sharifs need to get this dish on the stove.
34:52We're just going to marinate the meat before we actually start cooking it off for the biryani.
34:59So we're going to use turmeric, some garam masala, some biryani allspice.
35:07Biryani is comfort food.
35:09It's like a one-pot dish.
35:11You have it better in the winter, I'd say, because it warms you right up.
35:15This is like the way we'd cook it in my mum's village, back home in Bangladesh.
35:21So I'm sure she's got her own tweaks to it, but that's just sort of unique to her.
35:27With mum bowing out, how will Saif cope without her guidance?
35:32To be honest, it's going to be different with our in the kitchen.
35:34It will certainly be challenging at some times, but I'm happy because, you know, she's done her hard work.
35:41It's time for us to carry on.
35:43A little bit of worry, but inshallah, hopefully everybody, everything is good.
35:49With only a matter of hours to go before the lunchtime rush,
35:53the family won't have to wait too long to find out what customers think of the special.
36:00On the outskirts of Chester, in the village of Picton,
36:04it's early morning at Tracey's Horse Sanctuary.
36:08Mwah! Oh, he's a club sausage!
36:12It's an important day for Eric, his mum Fleur and friend Tilly,
36:16because they're off to pastures new.
36:19I'm so excited to get there and watch them go into their new space.
36:25The carriage arrives.
36:28Travelling in the horse box is a first for two-month-old Eric.
36:31So, to make the experience as stress-free as possible,
36:36Tracey is giving the transport a make-over to look like a home-from-home,
36:41with a few unusual extras.
36:44He's a baby!
36:45You've got to...
36:47You know, yes, he's an equite baby, but he's still a baby!
36:51Looks like a horse box fit for a prince.
36:54Are we ready?
36:56Let's go.
36:58Right, I'm looking for you.
37:01He's off.
37:02Come on.
37:03Come on!
37:06Hey!
37:07Come on, good boy!
37:08Good boy!
37:11Good girl!
37:13Travelling in!
37:13Good girls!
37:16Ready?
37:16What clever little ponies!
37:18Not...
37:19Get in!
37:21Brilliant.
37:22They're in there now.
37:23We need to get on the road.
37:24So, let's go!
37:26See you at the other side.
37:28Ha ha ha ha ha!
37:30With the minis en route,
37:33up the road in the village of Tarpaulay,
37:35Tony's all set for the new arrivals.
37:39And here they are.
37:41But before the minis are let loose,
37:43Tracy needs to give the accommodation
37:45her seal of approval.
37:47Oh, they've done an amazing job.
37:50Look at it!
37:53An amazing place for them, isn't it?
37:56Yeah.
37:56Can't wait to see them in the spots.
37:58You know, in their little place.
38:02I'm happy for them.
38:05And I'll probably be blubbering shortly, so...
38:08Ha ha ha!
38:10Time for the minis to discover their new home.
38:13Thank you, Emma!
38:14Emma?
38:17Good girl, Tinny!
38:19Hello, gorgeous!
38:20Good girl, Claire!
38:23Oh, come on!
38:24Hey, sweetie!
38:26Hang on, he's got a little leg stuff.
38:28Come on!
38:28Good girl!
38:29Pull release.
38:30Yeah, let's go.
38:32Away!
38:33Good boy, Eric.
38:34The moment of truth.
38:38Oh, what's this?
38:40What's this?
38:42Oh!
38:42Is this nice?
38:45Is this your space?
38:47Is it?
38:48Be a good girl.
38:50Promise me.
38:52Be good.
38:54Yeah?
38:54Yeah.
39:01Speechless, ecstatic.
39:02In awe.
39:05What can I say?
39:07The Shetlands have quite the welcoming committee, but there's one very important person who's
39:14yet to say hello.
39:15Good morning!
39:17Good morning!
39:21Hello.
39:21Hello.
39:22Hello, Tinny, Bob.
39:24Thank you.
39:25Amazing.
39:27It's just fantastic.
39:29Nice, man.
39:29Tony's done so well.
39:31He's done all of this for me as well.
39:34I have, I have, I have.
39:36It's amazing.
39:37Hello, I hope it's, er...
39:38It's just amazing, it's nice, you know?
39:45Are you happy?
39:45Yeah, really handy.
39:47You're all good.
39:48You'll get over.
39:48Thank you, Tony.
39:50Why do you always talk to me when I've got a cake in my hand?
39:52This is what we aspire to do.
39:56You know, we aspire to, aspire to give that happy ever after for our ponies.
40:03Now they're home for life.
40:06And look, look at the difference it's made to two lives already.
40:11I think it's fair to say Tracey's work here is done.
40:16They're special ponies and they needed a special home.
40:20and, by God, I think I've found one.
40:26They're gorgeous.
40:28Actually.
40:30Let dream come true.
40:32I love it.
40:32It's only going to happen.
40:34Yeah, I think I am dreaming.
40:36You're not dreaming, it's all true.
40:38They're there.
40:39I've got the time.
40:41I've got the time.
40:42Yeah, yeah.
40:46At Chester Market,
40:48the Sharif family have a special dish on the menu to honour mum, Sam.
40:53It would be a really nice send off my mum if the biryani does sell out today.
40:57But if I'm being honest,
40:59the whole business is a homage to my mum anyway.
41:01It's her name and it's her food as well.
41:03So I'm hoping it sells out anyway.
41:05But, yeah.
41:05Having created a biryani special to celebrate her last day at work,
41:11they are hoping that it'll be a hit with the crowd.
41:14Obviously, as usual, you know, when running the special,
41:16we're always a bit anxious.
41:17But, to be honest, it's turned out brilliant just how we want it.
41:20It smells exactly how it is at home.
41:22There's no shortage of eager customers to the Sharif's food store.
41:26Thank you.
41:29Right, two bargy non-melt.
41:31Go with hot sauce, please.
41:33But what do they make of Sam's swan song special?
41:37I think the biryani is absolutely beautiful.
41:40The chicken's quite tender.
41:42The sauce is lovely.
41:45Not too hot.
41:45And not too mild.
41:48As Goldilocks would say, just rice.
41:52I think it's a 10 out of 10.
41:54You never get 10 out of 10 for anything.
41:56I know, but it's nice.
41:58Well, you can't say fairer than that.
42:01But there's more.
42:02We sold out all the biryani, which is great.
42:04A fitting tribute for mum's send-off.
42:08Sad day, because mum's leaving.
42:10But, you know, always keep your phone on,
42:13because we'll always be, we might always need help.
42:16You know what I mean?
42:17Happy and sad as well,
42:18because obviously I live here after three years.
42:23It's a little bit sad.
42:24But I'm happy by the time I'm going to holiday.
42:27She's going to be holidaying all the time,
42:29so she's good as rain, she is.
42:31Yeah, exactly.
42:38Next time...
42:39Bye, Dan.
42:40Sheepdog handlers Jane and James
42:42get competitive.
42:44Have you seen the trophies?
42:45I feel very nervous.
42:46Textile graduates, Bea and Ruth,
42:48take on the 40-year challenge.
42:50There's so many things in the loom that could go wrong.
42:53And Chester Zoo is hoping for a new arrival.
42:56It's like the dream job.
43:00Some call it a fever.
43:03Some call it delirium.
43:04Others call it love.
43:08For a foresight, it can be both a blessing and a curse.
43:14Let the drama begin.
43:16The foresights arrive here on 5,
43:18a brand new Monday at 9.
43:20We're off to Fawlty Towers next.
43:22The foresights at 9.
43:24We're off to Fawlty Towers.
43:25Thank you.
43:25We're off to Fawlty Towers.
43:26We're off to Fawlty Towers.
43:26We're off to Fawlty Towers.
43:27Thanks for the first time.
43:27Thank you.
43:27I'm going to be back.
43:28Thank you.
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