- 2 months ago
Countryfile - Kent Riviera
Category
🦄
CreativityTranscript
00:00I can't quite compute that I am touching something that is a hundred million years old.
00:06It is magical, isn't it? It takes you back to being a kid again. Isn't that brilliant?
00:30Separated by just 21 miles, Kent and northern France have more in common than just this stretch of sea.
00:47Yes, similar geology, similar wildlife, agriculture and a mutual love of cheese and wine.
00:53Well, those links could be about to get a bit stronger.
00:57Yes, hopefully, Kent is about to make history, as Kent Downs' national landscape is on the verge of becoming the world's first ever UNESCO cross-channel geopark.
01:10In celebration of the chalk and the channel, the geopark would stretch from the protected Kent Downs and include the Parc Natural Regionale de Cap-Emarée d'Opal.
01:20We'll be exploring the work going on to make that goal a reality and uncovering some of Kent's other French connections along the way.
01:29You're not making life easy for yourself in your retirement, are you?
01:33I'm making wine and feeling fine. Good lad.
01:37Charolais cattle came over from France in the late 1950s and they were one of the first continental breeds to come to Britain.
01:45On a clear day with my binoculars, I can literally see the French side and say, bonjour mes amis.
01:49So there's definitely sort of biological links.
02:00For centuries, the vast chalk landscape of the White Cliffs of Dover have inspired artists, musicians and writers across the UK.
02:08But now the Kent Downs National Landscape team has an even bigger aim, official international recognition.
02:18Their ambition is that the Kent coast becomes the UK's 11th UNESCO geopark and the first in the world to cross a natural barrier, the English Channel.
02:29Geoparks are unique landscapes where geology, education and sustainability all come together in one very special place.
02:44With 229 UNESCO geoparks around the world, the team are hoping they will be number 230.
02:53Leading the charge is Kent Downs landscape manager, Greg Taylor.
02:57His counterpart, from the French side of things, is Hélène Duc.
03:06Hélène, let's start with the absolute basics. What is a geopark?
03:10A geopark is a UNESCO label, so an international recognition of the geological heritage.
03:17And the goal of a geopark is to tell a story, to let people understand what is beneath their feet, to better understand what lies in front of their eyes.
03:29Assuming you become a geopark, which I'm sure you will. Honestly, what difference will it make?
03:36A big thing is sustainable tourism. Eurotunnel are really keen to support this project because they see that it will bring tourists to the area.
03:43What's so special about here, that it deserves to be a geopark?
03:47The chalk rock is this really unique, emblematic rock. I mean, chalk is such a rare thing. For example, chalk streams, there's about 300 in the world and in England we have about 80% of them.
04:01So that gives you an idea of how little chalk there is elsewhere.
04:05And the really special thing about this idea, that half of this park will be here in Kent and the other half will be in France.
04:13Isn't that just two parks?
04:15Well, the chalk, if you imagine these downs running through Kent, they once just carried on.
04:22And so what you're seeing is just a break in them, but it's running underneath the channel.
04:26And so that chalk block continues and reconnects us essentially through geology.
04:35It's rare to find the same layer of chalk on both sides of the sea, but that's exactly what links Kent to northern France.
04:44And it's all down to dramatic geological forces millions of years ago.
04:49Trillions and trillions of plankton died and sank to the bottom of the ocean. Their shell fragments were made of calcium.
04:59And that's what makes the chalk. That's why it's so white. It's an unimaginable number of these shell fragments, basically.
05:06And that's crazy because one millimeter of chalk is built in 100 years.
05:11So we are in front of like 90 million years ago landscape.
05:17That's mad, isn't it? When you think about it. And you have this to your side as well.
05:20Yeah, we have the same, exactly the same in the other side.
05:25What happened then to separate us?
05:28The chalk was laid down about 190 million years ago.
05:31And if you imagine the hills, you could have carried on walking and you'd end up in France on this ridge of hills.
05:38And to your left would have been a huge lake where the North Sea now is.
05:44And around half a million years ago, that lake was surrounded by ice on its top section.
05:51And something happened. Maybe some of the ice shell fell in the water, an earthquake.
05:56And suddenly that whole ridge of chalk just got burst, like breaking a dam.
06:03And you had what's known as a mega flood happen.
06:06And the lake just drained through this channel and formed what we now know as the Strait of Dover.
06:13And in geological terms, that is honestly relatively recently, isn't it?
06:18So you're talking, yeah, about half a million years compared to 100 million years.
06:21So really, for geologists, that's a blink of an eye.
06:26It is a fascinating story.
06:28Is it enough to get you to be an official geopark?
06:32There's only two confirmed mega floods on Earth.
06:36So that story gives us our international importance as well as the chalk.
06:41And crucially, it's right in the middle of us, which is perfect.
06:45So it's the perfect cross-channel geopark story.
06:47To earn geopark status, the team must show that local people feel a real connection to their landscape.
06:57Outreach officer Luella Ward is helping to make that happen, leading fossil forays along the coast,
07:04where she reveals fossils of ancient sea creatures locked inside another of the Kent coast's unique features, gold clay.
07:13Hi, Luella. What have you found?
07:16We have found lots of fragments already of various ammonites and marine animals that have been preserved in the gold clay.
07:29So the shells of these organisms have been fossilised.
07:33There's loads of them.
07:35They're really in abundance in this layer.
07:38Yeah.
07:39And we would find things like coprolites, which is dinosaur poo, and also bellomites, which were a squid-like organism.
07:47Look at that.
07:48This would belong to an ammonite and there's lots of different species.
07:52So there's a real range of fossils to be found.
07:55How old is that?
07:56Yeah.
07:57So we're talking the Cretaceous period, you know, 100 million years old.
08:01Before chalk.
08:03Before chalk.
08:04So the sea levels and the sea conditions would have been different at that point in time.
08:09And it's from the fossil evidence we know what kind of landscape or seascape that would have been.
08:14So is that what makes it important from a geopark point of view, that this is bringing different geological evidence?
08:22It's so tangible for us.
08:24So we can bring groups to this site.
08:27People can come and experience it for themselves by literally just walking along the seashore.
08:31Let's talk about the rules.
08:33Can I take that home or not?
08:35That would be absolutely fine to take home.
08:37If it wasn't, we could expect that it would be washed out to sea.
08:40If people do find really impressive fossil specimens, share them with other people and, you know, use them as a tool to educate and to learn from.
08:52We really encourage that.
08:53But we also do want to think about preserving and conserving this habitat for the future.
08:58So, you know, I would urge people not to bring tools and not to hammer into the cliff any further.
09:05Thankfully, the sea is already doing the job for us.
09:07I can't quite compute that I am touching something that is a hundred million years old and it was just here to be found.
09:16It is magical, isn't it? It takes you back to being a kid again.
09:19It makes people care about their environment.
09:22I mean, this is really cool.
09:24But is it cool enough to be a UNESCO geopark, really?
09:28This site for centuries has been used by geologists to collect fossils and to study the life of the Cretaceous period.
09:38The gold clay and the chalk here are actually used to map as a base other layers throughout Britain and then internationally as well.
09:47So it's used as a touchstone for geology, a point in time.
09:50If you get the UNESCO geopark label, what does that mean to you?
09:57I've lived locally, you know, for all of my life and this site in particular, I have a real strong connection with, as do most of my friends and family.
10:07And we've always known that it's special. So to have that recognised on an international level, it deserves it and with its pride, yeah, it means a lot to me.
10:37The chalk bedrock shared between Kent and northern France is far from a recent discovery.
10:45Ever since Roman times, wine growers in this region have been aware of the potential beneath their feet.
10:52With the same chalky geology in a climate similar to France's Champagne region, it's no surprise Kent is now one of the UK's leading wine producers.
11:01But it's not all rosy. The wet summer of 2024 saw whole harvests of grapes wiped out by mould and mildew.
11:14So are these winemakers living the dream or have they bought into an unpredictable nightmare?
11:20Just west of Dover lies the Harbourn Vineyard, run by Nigel Fosbury. He's a newcomer to winemaking. It's just his second season, tending the vines after 37 years spent growing a successful engineering business.
11:37Nigel.
11:42Hello Matt. How are you doing? How are you alright? Good to see you mate.
11:45Really nice to meet you. Have you come to help? I have, yeah.
11:48We've got loads of grapes, all need picking. So fill these boxes up, I'd appreciate your help.
11:52Talk me through the technique then, the best way to get these on.
11:54Okay, technique is just grab them, pick the large stem, snip it off, in the bucket, don't throw them in there, just sort of drop them in there, they're fine.
12:01Are they all ready? They're all ready to go, they're full of sugar.
12:04Full of sugar. Full of sugar, that's it. Beautiful mate. That is beautiful.
12:09Take one off in a minute and have a taste, they're really lovely.
12:13Oh yeah, they are juicy aren't they? Absolutely. Very sweet.
12:18So we need to get them in the boxes, take them down to the winery, make wine out of them.
12:23Last year we took the vineyard on, and we harvested last year but it was a poor year, the weather conditions were and all that.
12:31But it was a great learning curve. We didn't produce that much fruit.
12:36However, we made 700 bottles of good quality wine.
12:40So the fruit that did develop last year, even in the bad conditions, was good quality.
12:46So we made 700 bottles. This year however, it's been sunny.
12:48I would anticipate we were going to make 2000 bottles of wine. I hope. That's the goal.
12:53Yeah.
12:54Had you had any experience with wine beforehand?
12:57I knew nothing about wine other than drinking it.
13:00And I enjoy it. And I enjoy English wine. I enjoy wine generally.
13:04So why did you go for a vineyard then? I mean of all the things you could have done in your life.
13:08What a great question. We was just looking in a local paper and we see a vineyard for sale.
13:14We came and visited the site and basically fell in love with the site.
13:18I looked at it as a vineyard and it was just so beautiful in a lovely area.
13:22Yeah.
13:23And I've loved every minute and it's just, it's a way of life. We're outside people and it's just, it's just lovely to see the process from growing.
13:33Yeah.
13:34To fruiting, to cutting, putting them in a barrel, fermenting them, crushing them and just making nice wine.
13:40There's more and more vineyards in Kent in particular.
13:42Yeah.
13:43Springing up because there's more warmer summers and the grapes absolutely thrive on it.
13:47And some of the big wineries over in France are coming over here, aren't they?
13:50Yeah, they are.
13:51And buying up land.
13:52They are, absolutely, yeah.
13:53So they're planting their varieties in Britain because they're growing really well.
14:03Nigel's partner Jude is also hands-on in this business, so it's a real family affair.
14:10Jude, we've worked our way up to you.
14:11Hi.
14:12How are you finding life as a, as a winemaker?
14:15I just feel like I have to pinch myself quite a lot.
14:19And being outside, having our own land and producing a wine.
14:24Yeah, so has it been a bit of a baptism of fire in a couple of years?
14:27Yes.
14:28Yeah, the first year we were sort of questioning ourselves whether we'd done the right thing.
14:34Obviously last year it was quite heartbreaking when we came to pick and they had mildew.
14:40But we, we managed to pick, you know, the good grapes.
14:45It has been like this, hasn't it, for you?
14:47It has, definitely.
14:48Not the roller coaster.
14:49It's almost like giving birth.
14:51You sort of forget the pain, you know, when you hold a baby, you sort of think, oh, that was worth all the pain.
14:56Yeah.
14:57And this year's harvest has been worth all the pain.
15:00Yeah.
15:01Yeah, yeah.
15:02It's such a wonderful stage though, isn't it?
15:03When you look at this crate of grapes here and you're going to, you know, over the next year, you're going to turn this into a magnificent wine.
15:10They're like little bubbles of juice in there and when you see it pressed.
15:15Yeah.
15:16You'll be amazed how much actually comes out.
15:18Yeah.
15:23With the grapes picked, the whole team pitches in to load the trailer before the liquid gold is made.
15:29Tell you what, there's some weight in these crates, isn't there?
15:31They are very heavy.
15:32They're lovely.
15:35Where are we going with this?
15:36Up to the winery.
15:37Oh, perfect.
15:38Into the presses, all the juices come out.
15:41You should sit on the back of the trailer, girl.
15:44Well, you could.
15:46It's a bit of a jerky ride and you do get a sticky bottom.
15:55Up at the vineyard's production unit, the harvested grapes go through a de-stemming machine.
16:01This removes the stalks before the crushed fruit is transferred into a traditional wooden press.
16:08And then I presume you're going to screw this down.
16:10Yep.
16:11Put a couple of tonne of pressing weight on it.
16:14That one there.
16:16Working this handle here to press all of this contraption down into this barrel.
16:23The juice that flows is called wine must.
16:26The very first stage in the winemaking process.
16:29Okay, so at this point, we can have a taste of this freshly squeezed juice.
16:33Now you're talking.
16:34And it should be gorgeous.
16:38Have a taste of that.
16:40That should be sweet.
16:41Oh.
16:43And it's gorgeous.
16:45Don't even bother making the wine.
16:46The sugars.
16:48It is stunning.
16:50Right, while you're enjoying that, I'll press.
16:52Oh.
16:53It's so fresh.
16:55It's fresh, isn't it?
16:56It's everything you want from a juice.
16:57Well, if you think about it, wine is just the fermented and alcoholic version of that.
17:02Yeah.
17:04I mean, let's be honest.
17:05You're not making life easy for yourself in your retirement, are you?
17:07Nope.
17:08Nope.
17:09I'm enjoying retirement and making life hard.
17:13I'm making wine and feeling fine.
17:15Good lad.
17:16That's what I am.
17:18So how do you turn it from delicious juice into glorious wine?
17:23That's the miracle that I love.
17:25So that great juice is full of sugar, of which we measure.
17:28We add a defined amount of yeast.
17:30That all then goes into the barrel and the yeast will start to ferment.
17:34And fermentation is the yeast will turn the sugar to alcohol.
17:38That then turns it into wine.
17:40And then eventually we put it through a filter to clear out any yeast,
17:44clear out any debris, anything.
17:47And it turns into wine, of which I'd like to show you last year's...
17:51Oh, look at this.
17:52Last year's vintage, of which we're really proud of.
17:54Oh, yes.
17:55Yes, please.
17:56Um, and this is straight out the stores.
17:59No, no labels, no anything.
18:01This is a beautiful wine.
18:03Crisp, clear.
18:04And would you class this as a dry?
18:06This is a dry white wine.
18:08Right.
18:10So with this being 2024 then, this'll be your first batch, is it?
18:13First batch of wine we've ever made.
18:15And we're so proud of it.
18:17So proud of it.
18:19Just take a little sip of that.
18:21Just swirl it around.
18:24Take a smell of it.
18:25And then taste.
18:26Look at the colour of it.
18:27I mean, that is crystal clear.
18:28It's very light, isn't it, in colour?
18:30It's very light.
18:36That's very clean.
18:37Do you find it refreshing?
18:38Yeah.
18:39Mmm, I do. Do you?
18:40Yeah, absolutely.
18:41I love it.
18:42It's very, very nice.
18:43Easy to drink.
18:44Yeah.
18:45I'm just so proud of it, mate.
18:46After last year and we thought we'd lost everything, this means everything.
18:53I seriously wish you all the very best.
18:55Thank you, mate.
18:56You've got the passion, you've got the energy to take this forward.
18:58Thank you, mate.
18:59It's been lovely to meet you.
19:00All the best.
19:01Cheers.
19:14It's not just grapes that have made their way from France to Kent.
19:19Adam is on a farm near Sevenoaks, where Charolais cattle, a breed that hails from eastern France, form the heart of the herd.
19:27And with carving in full swing, there's no shortage of new arrivals.
19:42This is a special thing to see.
19:43This is a special thing to see.
20:00For any livestock farmer, this is what it's all about.
20:03Seeing strong, healthy calves coming through.
20:06And the whole future of a pedigree herd like this depends on having very good quality breeding stock, producing the next generation.
20:15And as a farmer, seeing a calf taking its first steps is just so special.
20:32I'm on the Vexor and Bedlestead estate, which covers more than 3,000 acres across Kent and into London.
20:40It's a farm I visited before, and the focus here is very much on livestock breeding.
20:46Raising quality stock with genetics that travel far beyond this farm, right through to the lamb and beef on our dinner tables.
20:58It's livestock manager, Martin Sammons, who makes sure the cattle here thrive.
21:06So, Martin, tell me about the herd. How many have you got?
21:09So, we're running about 220 cows at the minute.
21:12A mixture of breeds, so Charolais, Angus and Herefords.
21:18They love this grub.
21:22God, it's gorgeous, isn't it?
21:23It is, yeah, it's lovely.
21:24So, you've got your bits of fodder beet.
21:26So, there's a suckler cow mineral, grass silage, bit of may silage in there.
21:31The fodder beet are all grown on farm.
21:33Try and grow as much as we can at home, so we know exactly what we're putting into the animals.
21:37And to get the best out of them, you need to put the best in them.
21:40A lot of farmers have moved to native breeds like the Hereford and the Angus.
21:44How do you compare with prices in the market for the Charolais?
21:47Are they more expensive to keep?
21:49Yes, they are more expensive to keep, but they fetch it at the other end.
21:53Do they? Yeah, so it all pays off in the end.
21:55It all pays off, yeah.
21:56We tend to find that there is a sort of £100 to £150 premium on the Charolais.
22:00Is there, so they're making more money?
22:02They're making more money, yeah.
22:04And they're a popular choice.
22:07Charolais cattle came over from France in the late 1950s
22:10and they were one of the first continental breeds to come to Britain.
22:14And growing faster and bigger, they outclassed our traditional native breeds
22:19and still produced very good quality beef, so revolutionised our beef industry.
22:25They left their mark on herds right across the country,
22:28from strong mums rearing calves and, every so often,
22:32a cracking bull that stands head and shoulders above the rest.
22:39Back in 2014, I met Garth.
22:44A record-breaking bull.
22:46Born and raised here, he made history at auction,
22:49selling for a staggering £105,000.
22:53And it paid off for his buyers too.
22:56They doubled their money within days,
22:58with his semen frozen into straws for artificial insemination
23:02and sold to improve herds on farms far and wide.
23:07Argentina, South Africa and even back into France.
23:10Charolais going back to France?
23:12Yes. Incredible.
23:13And how many straws of semen was there in total?
23:16I know there was at least 2,000 straws.
23:18Wow, that's incredible.
23:19That's a lot of Garth babies, isn't it?
23:21There is, yes.
23:23Garth's genetics set the benchmark.
23:26But there's always more to do.
23:30Every few generations, introducing new bloodlines
23:33is vital to avoid inbreeding and to keep the herd strong.
23:38Come on, boy.
23:40Come on.
23:41That's why Martin has bought in Sebastian,
23:43now three and a half years old.
23:45And my word, he's some bull.
23:50So there's over a tonne of testosterone-filled muscle here.
23:56And Martin's just walking along lovely and quietly.
24:00My dad always said a good wash is as good as a good feed.
24:08It makes them feel healthy, doesn't it?
24:10It does, yeah.
24:11Yeah, it's good for the skin.
24:13So when you saw him at the sails, Martin, what caught your eye?
24:17What was it about him?
24:18His size for his age.
24:20He's got whip across the shoulders.
24:22And he's just got a leg in each corner.
24:25So when you say a leg in each corner,
24:27you want him standing nice and square?
24:29Nice and square.
24:30So when they're serving a cow, they've got to have strong back feet.
24:33Yeah, so when they mount the cow.
24:35On the back feet.
24:36And then important is his daughters as well
24:38when they're pregnant carrying a heavy calf.
24:40Yes.
24:41Sure.
24:42Definitely.
24:43So there's a lot of weight to be carried on the legs.
24:45Yeah.
24:47What did he cost?
24:48He cost £10,000 at the sale.
24:51So cheap in comparison to Garth?
24:53Yes.
24:55And if you made a fortune out of Garth,
24:57do you think you'll make a similar amount out of him?
24:59I hope so, yes.
25:00So we've got 20 registered cars by him.
25:02Have you?
25:03You look excited about what potential there is.
25:06Fast growing, easy to handle and profitable.
25:09You've got mucky knees.
25:12But there's one little weakness I've noticed.
25:15They've got this lovely creamy colour,
25:17quite difficult to keep clean.
25:18It is, yes.
25:19They'll find any bit of muck they can.
25:25Come on then.
25:26The French connection doesn't stop at the cattle.
25:32Since I was last here, the estate's taken on sheep too,
25:36under livestock manager Phil Loveland.
25:39And it's no surprise which pedigree they've chosen.
25:43Really smart flock of Charolais Phil.
25:48And I see the ram's been doing a good job.
25:50Got a few marks up already hasn't he?
25:51Yeah, he's been busy for hopefully a good scanning percent
25:54and a busy lamb in February.
25:56Yeah.
26:00Charolais sheep are all about consistency.
26:03Rams that pass on lean, tasty lamb.
26:06And Phil's got himself a champion here, with his best still to come.
26:12So you're famous for having, you know, show winning cattle.
26:15Yes.
26:16How are you getting on with your sheep?
26:17Have you started showing those?
26:18Yeah, so we started showing last year.
26:20This one standing in front of us, won his class.
26:23And was part of the winning pair and winning group of three.
26:26So what are you doing with these now?
26:27So we're just going to run them round next door, put one on the trimming stand,
26:32just to do a bit of final sale prep before they go off to the sale.
26:35OK, great.
26:37Developed in the early 1800s, Charolais sheep were bred by crossing local French ewes with Leicester rams.
26:44Quite lively, aren't they?
26:45Yeah.
26:46We want them with a bit of spirit.
26:48From the French side came hardiness and strong maternal instincts.
26:51From the Leicester, fast growth and a well muscled frame.
26:56We're securing this handsome prize winner on the platform to get him ready for market,
27:01without stressing him out.
27:03Look at that.
27:05And he's up at working heights.
27:06That's it.
27:07He's solid, isn't he?
27:08He is a solid ram.
27:09That's all meat and muscle.
27:10All meat and muscle.
27:11Yeah.
27:12And a good back end on him as well.
27:13So when you're grading lambs, to feel their conformation before they go to market,
27:17you put your hand across their shoulders and feel the meat.
27:20And they're ribs.
27:22And he's wide and my hand can only just fit across the width of his back.
27:26And he's only a lamb.
27:27He's only a lamb.
27:28February born, he's got a good lawn on him.
27:31And a good back end.
27:32And he'll put that through into his daughters.
27:34And he'll put that through into daughters or commercial farmers who want to breed prime lambs.
27:39Yeah.
27:40Very good.
27:41And for this show winning chap, what sort of money do you think he'll make?
27:45I think seven or eight hundred.
27:46Yeah.
27:47Comfortably.
27:48We're predominantly shearling producers.
27:50And we're comfortably selling rams off farm for seven hundred to a thousand pound easily.
27:54So I'd like to think our ram lambs have got the size and the scope about them that they'll do that as well.
27:59Sure.
28:00I think that's good value.
28:01I think it is good value, yeah.
28:02For a young ram that's not fully grown or proven yet, it's pretty impressive that he's already worth what you'd normally pay for an older shearling.
28:13Because if he went out and worked this autumn, which he could, couldn't he?
28:16Yeah.
28:17He would be able to run with what?
28:1850, 60 ewes?
28:1950, 60 ewes comfortably, but as a ram lambs I would normally suggest 30 to 40, just so we don't push him too hard and he will grow on in the future.
28:27I want to exhaust him in his first year.
28:28Yeah, yeah, yeah.
28:29Yeah, that's it.
28:30Definitely not.
28:31This is the tricky bit.
28:32This is the tricky bit.
28:33Okay, so what we're going to do is just come along his back and try and just take off these little ridges.
28:39Just to make him look nice and level.
28:40Just nice and level.
28:41Yeah, just nice and level.
28:42In the sail ring.
28:43Yeah, in the sail ring.
28:44Okay, that's it.
28:46Beautiful.
28:47You happy with that, Phil?
28:48Happy with that.
28:49I reckon he looks tremendous, doesn't he?
28:51Yeah.
28:52Well, let's hope he makes his money.
28:53Let's hope so.
28:54Let's hope so.
28:59French in origin, British in impact.
29:02The Charolais have left a lasting mark on British beef and lamb.
29:06And with farms like this driving the breed forward, their influence on farming is set to last long into the future.
29:22Back on Kent's coastline, France is tantalisingly close.
29:31So close, in fact, that my mobile phone network has just welcomed me to France.
29:36It's not surprising, then, that for centuries we've talked about building bridges or tunnels.
29:41Some way of getting closer to our neighbours.
29:44After two failed attempts, one in the 1880s, another in the 1970s, the dream of a link between Britain and France finally took shape in 1988.
30:00The Channel Tunnel.
30:03When the tunnel was dug, five million cubic metres of clay and chalk was excavated, and none of that went to waste.
30:12Most of it came here to help create Samphire Ho, a unique man-made nature reserve at the foot of the White Cliffs.
30:22For more than 25 years, Ranger Paul Holt has helped guide Samphire Ho's remarkable transformation.
30:29From a bare-spoiled dumping ground to one of Kent's most surprising nature reserves.
30:35Hi, Paul.
30:36A bit of pruning.
30:37Hello, hello.
30:38Yes, a little bit of trimming back of brambles.
30:40And I'm sure this stuff grows out overnight.
30:43Oh, really?
30:44Thank you very much.
30:45This is a very strange, if wonderful, place.
30:48What was it like when you first got here?
30:50Well, I started in May 1998, and it was really very early days, and there was not a lot of vegetation and pretty much a moonscape.
30:58And over the years, the vegetation has developed, and we're now at the stage where we're having a trimmed back bramble that's growing over the palm.
31:04So, yeah, vegetation has developed very well.
31:06When you first saw it, Paul, did you have any idea that this is how it would end up?
31:11Well, it's difficult to imagine.
31:12It was just so bare and not a lot growing.
31:15And when we got our first kind of 10 sheep, that was pretty exciting.
31:18And I thought it would have been sort of 30, 40 years before we'd actually get cattle grazing on the site.
31:22But actually, it was kind of only like 12 years later into opening that we had livestock.
31:26So, nature is so powerful that it's really happened much quicker than I ever imagined.
31:32And so, the idea is that all of them will eat things for you?
31:35Yes.
31:36I mean, we'll hopefully have quite targeted grazing.
31:38And what we don't want them to do is eat nice, rare, rare spider orchids.
31:41We want them to eat woody bramble that's coming up and the buckthorn and all various other things which are growing through.
31:46So, it's trying to kind of get a targeted grazing.
31:49Before all the channel tunnel waste, then, was plonked on here, what was here?
31:53So, where we're standing now would literally have been in the sea.
31:56You would have been swimming.
31:57Honestly?
31:58Yeah, you would have been swimming.
31:59So, as the 4.9 million cubic metres of chalk mark came out of the channel tunnel,
32:03it was infill behind the sea walls and this whole area became a massive industrial worksite.
32:08So, it's been this huge change from sea to industrial worksite through to a place for nature that you see today.
32:15Once all the rubbish, then, had been piled up here, how simple was it to turn that into a nature reserve?
32:20Well, it took a lot of planning.
32:22In fact, there was 31 different types of seed were sown onto the bare chalk mile.
32:27And when they were sown on, they were also mixed with mycorrhizae fungi and bacteria
32:31because many plants are actually symbiotic with both.
32:33And so, from an initial seeding of 31 types of seed, it's now over 220 species of plant have been recorded.
32:39Did they do something similar then in France on the other side?
32:41Yes, a bit of land called the Fompignon.
32:43On a clear day with my binoculars, I can literally see the French side.
32:46Bonjour, mes amis.
32:47And some of the nature is similar.
32:48Early spider orchids occur on the Fompignon and also here.
32:51Stone chats, I'm sure, will be on the Fompignon and the grassland around it.
32:55So, there's definitely sort of biological links.
32:57Do you go over?
32:58Yeah.
32:59Various times we've actually done guided walks in the morning around St Pahoe, zip through
33:03the Channel Tunnel and then a Ballade Guide in the après-midi on the French side.
33:07And it's just, it's a joy, you know, that the linkages and you realise we are so close.
33:13Samphire Ho's newest recruit, Lewis Smith, has his work cut out, tackling invasive sea buckthorn.
33:21If it's left to spread, it can quickly crowd out the site's rare wildflowers.
33:27Hey Lewis.
33:28Hi Charlotte.
33:29I am your willing volunteer.
33:30Well hey.
33:31What are you doing actually?
33:32So, we are actually popping some sea buckthorn today.
33:35Popping it?
33:36Yeah, we're popping it.
33:37It's not a dance move.
33:38Thank God.
33:39I've never seen this before.
33:40So, what we want to use is this quite hefty tool.
33:43Yeah.
33:44We like to slot it in between the base of the stem.
33:47Yeah.
33:48These have been growing here for quite a while.
33:49This is a pretty invasive shrub on the site.
33:51Yeah.
33:52Lever it back.
33:54Oh, there you go.
33:55And you get a nice, satisfying pot.
33:57Oh, and you've got the root house as well.
33:58Yeah, and you've got the roots.
34:00So, what's wrong with sea buckthorn?
34:02Just like that.
34:03Why don't you want it here?
34:04So, sea buckthorn, I mean, it's an absolutely formidable plant.
34:07The main issue would be is that it completely outcompetes all the lovely orchids, all the
34:12wildflowers.
34:13So, basically, it just become an entire site covered in sea buckthorn.
34:17If you head over to Pas-de-Calais, you'll find sea buckthorn almost everywhere.
34:21And what's likely happened, you've got a blackbird or a song-frush that's migrating, coming through.
34:26It's deposited a seed on the site, and suddenly, we're just out of control of our sea buckthorn.
34:30And it grows pretty much everywhere.
34:32How long have you been here, then, Lewis?
34:34So, I've been here about 10 months now.
34:36Oh, not long.
34:37No, not long at all.
34:38So, I'm still learning all the ropes.
34:40How much did you know about this site?
34:43Because it's a pretty special place.
34:44So, I mean, despite it being such a fantastic place, I'd actually never heard of it.
34:49Were you surprised by how much wildlife has found it?
34:52Absolutely.
34:53I'd say we're one of the best sites in the UK for early spider orchids.
34:57So, when the site first opened, we were absolutely littered with early spider orchids.
35:02Literally, in the tens of thousands, you couldn't even count all of them.
35:04It was fantastic.
35:05We actually nicknamed this area, the path behind us, the orchid path.
35:09Because it's absolutely covered in common spotted orchids.
35:12We get the odd pyramidal orchids.
35:14And very, very occasionally, we do get the odd bee orchid.
35:18They're a really beautiful orchid.
35:20So, have you found that as you get more wildlife, you also get communities of people who get involved?
35:26Yeah, absolutely.
35:27So, you get all sorts of different people who come here.
35:29You have your birders.
35:30You get your regular dog walkers.
35:32And also just people that come for the peace and quiet.
35:35I think that's one of the main things that people tend to do here.
35:38They just want to come from a place where they can really just be in complete silence and a bit of peace and quiet.
35:45The tranquility of this area has also made Samphire Ho the perfect place to attract birds.
35:52More than 200 species can now be found here, including peregrine falcons and the incredibly rare Hoopoo.
36:00Bird ringer Pete Findlay and his team from the East Kent Wildlife Group regularly survey the numbers of birds using the sanctuary.
36:07So, the habitat can be managed correctly and bird populations protected.
36:12Today, they've found a gorse-loving stone chat.
36:16Oh, look at that!
36:18These little birds can be found across Europe, either staying resident or migrating in the winter to North Africa.
36:24Lovely male, weighs 17.1, 17.2.
36:30Trevor's putting a ring on. What does that tell us?
36:35Left leg, that's a metal ring that has the address of the British Museum on it and an individual number.
36:41Right.
36:42We're going to get a lot of information from each bird that we ring here.
36:48So, all the data that you're collecting, does that show you how important actually just where we're standing is?
36:54The type of habitat that is here is perfect for stone chats.
36:59They like fairly short vegetation and often grazed, where there are lots of insects.
37:06It's one of the few places that we can catch, reliably catch, stone chats.
37:11By gathering this data, we're getting exact numbers of birds that are on the site and you can prove over time,
37:17are they resident, are they winter visitors, and you get a really good idea.
37:20We also plot out every spring the number of territories of each species of bird on the site by doing a sort of a breeding bird survey.
37:27So, we've got a really, really good accurate idea of what is going on on the site.
37:31You must be really chuffed.
37:33It's a whole sort of team effort and, yeah, proud is perhaps a bit of a strong word, but, yeah, it's just, it's a joy.
37:39It's more of a joy to learn and discover more.
37:42Would you like to read these?
37:44Yeah.
37:45Okay, I'm just going to place the bird in your hand.
37:47All right, here we go.
37:48He looks very relaxed.
37:49Hello.
37:53There you go.
37:54And he's gone.
37:55He ends off.
38:03For centuries, Dover has been the gateway to France.
38:10And in 1909, it welcomed a daring arrival, as a French pilot became the first to fly the channel.
38:18And I'm told that somewhere around here is the exact spot where he crash landed.
38:25I think I found it.
38:31This memorial marks the spot where the first air channel crossing was achieved by French aviator, inventor and engineer, Louis Blériot.
38:40His journey's been recreated plenty of times since, but nothing quite matches that first daring hop in 1909.
38:49Blériot set off from France without a compass, flying just above the waves.
38:55And despite getting lost in fog, his daredevil flight to Dover took him just 36 minutes.
39:01On clambering out of his wrecked plane, Louis would have been in familiar surroundings,
39:08because these hills and their plant species are a mirror image of those across the channel,
39:14thanks to the chalk scene that still connects Kent and northern France today.
39:22Kent is home to 5% of the world's chalk grasslands, part of which can be found on nearby High Meadow.
39:29These grasslands are rarer than tropical rainforests, so it's vitally important that they're managed and protected.
39:36Overseeing that crucial work is Ranger Miranda Jackson,
39:41who's been conserving this rare landscape for more than three years.
39:46High Meadow is a chalk grassland, which is just over 21 hectares large.
40:04Chalk grassland would be a grassland with very, very short plants,
40:08and if you dug down into the soil, you would find a chalk bed underneath.
40:11It was declared a nature reserve approximately 20 years ago,
40:15because it's got very special natural quality to it.
40:18If we didn't do any management on this land at all,
40:21we would lose all of the vital grassland habitat and it would all completely scrub over.
40:28And this is also the sort of habitat you would find in northern France.
40:31One of the wonderful things about chalk grassland is how biodiversity is.
40:38So within just this tiny little area, we've got yellow mignonette,
40:43we've got red batziot, there's wild carrot, we've got yarrow in here as well, broadleaf plantain.
40:50Biodiversity is very, very high because the soil is really, really poor in nutrients.
40:57So there's less competition for light or space.
41:05For six months of the year, we have a very small herd of Exmole ponies.
41:11What's this, boys?
41:13What's this?
41:14Come on then.
41:15They are our big Exmole lawnmowers.
41:18They munch all of the grass and the vegetation that we don't want.
41:23Tony!
41:25Here he is. Come on.
41:27They basically do my job in the winter of clearing the area,
41:30but they can do far more than I can.
41:34As they graze, they're not only removing the plants that we don't want,
41:37they're also keeping the soil nutrient-poor.
41:41Nutrient-poor soil can promote plant biodiversity by limiting fast-growing species,
41:46giving slower-growing plants a chance to thrive.
41:50They are our ecosystem engineers.
41:53Exmole ponies are a rare breed.
41:55They're native to the UK.
41:57They're selectively bred mainly for their hardiness,
42:01so obviously they're out in all weathers, so we need them to be quite tough.
42:04I can't believe this is part of my job.
42:08It's lovely to have them up here.
42:11They add such a nice sort of warm feeling to the landscape
42:15that there's like a living part of it.
42:18We're just going to give Spot, one of our Exmole ponies, his medication.
42:23He gets a daily painkiller in a little slice of apple.
42:27As he's getting older, he's got quite bad arthritis,
42:31so we are just medicating him to make his life easier.
42:36That's it. Good lad. Slow down. Slow, slow, slow, slow.
42:41Good boy.
42:43There you go.
42:45He used to be quite shy, but he's been on and off medication
42:48for the last couple of years, so he's getting braver.
42:51Without the ponies, we wouldn't have chalk grassland anymore.
42:56In the last 90 years, we've lost approximately 97%
43:01of wildflower meadows in the UK,
43:03which is why it's so important that we protect High Meadow
43:06and keep our wildflower meadows here.
43:21For the second week in a row here on Countryfile, I haven't needed a coat.
43:29But we are in October, and surely my luck can't hold.
43:33Well, let's find out what the weather has in store for all of us
43:36with the Countryfile forecast.
43:45Hello there. Well, over the past week or so, we've had a lot of dry weather,
43:48but also a lot of cloud underneath an area of high pressure that was over the UK.
43:54But this is where it is right now.
43:56That's being moved away, and instead of high pressure over the week ahead,
43:59it's going to be dominated by low pressure moving in from the Atlantic,
44:03bringing spells of wet and windy weather.
44:05And we started to see the weather changing today.
44:08A band of rain continues to move northwards and eastwards.
44:11A bit of a drier gap for a while, but then this low pressure heads towards the southwest,
44:15picking up the winds later and blowing in some heavy, potentially thundery showers.
44:20With some clearer spells across the far north of England, southern Scotland,
44:23it will be a little chilly here.
44:25Could be some early mist and fog in the morning, but hopefully some sunshine.
44:28Otherwise, quite cloudy out there and still a bit of rain for northern Scotland.
44:31One or two showers for Northern Ireland, but the bulk of the showers will be across England and Wales,
44:35some of them heavy and thundery, especially in the south,
44:37where it's going to be windy along the south coast through the English Channel
44:41and into the Channel Islands as well.
44:43And temperatures a bit similar to today, so typically 14 or 15 degrees.
44:48Now, the area of low pressure bringing the heavy showers and the stronger winds
44:52then moves away out into the North Sea.
44:54However, we have a secondary low just hanging around towards the northwest,
44:58and that will feed in more cloud and more showers into western parts of the UK on Tuesday.
45:02And some of that will push into eastern areas, the best of the sunshine in the northeast of Scotland
45:08and along the south coast of England, where it's not going to be as windy on Tuesday.
45:12But again, those temperatures are not really changing a great deal around 14 or 15 degrees.
45:18Now, as we head into Wednesday, things will briefly turn a little bit quieter
45:22because that area of low pressure is weakening and tending to pull away
45:26and left with a westerly breeze on Wednesday.
45:28And that is likely to bring some drier weather and more sunshine around as well.
45:33They will find some showers arriving into Northern Ireland
45:36and it will cloud over towards the southwest later in the day.
45:39But after a cooler start, again, those temperatures typically 13 or 14 degrees.
45:44Now, it's overnight and into Thursday that things get interesting.
45:47We've got a stronger jet stream approaching the southwest of the UK.
45:51And if all the ingredients are right, an area of low pressure goes into the right part of the jet stream.
45:55It will then deepen and strengthen.
45:58And that's what we're expecting to happen as we head into Thursday as that low moves across England and Wales.
46:03Now, it's not going to be windy at the moment across Scotland,
46:06nor indeed across Northern Ireland, though some rain here.
46:09It's across England and Wales that we'll see showers or longer spells of rain on Thursday.
46:13And here we'll have some really strong winds as well.
46:15The centre of the low will be heading away towards the afternoon.
46:18But it's around the back edge of the low as it moves away that we could see a surge of stronger winds coming into Lincolnshire,
46:26across East Anglia, 50 to 70 miles an hour possible that could bring some disruption.
46:31It all depends on where the low is going to track and some computer models take it further north.
46:35But this is what we're expecting to happen at the moment.
46:38Staying windy overnight, but that low pressure should have moved away by the time we get into Friday and things will be a little bit quieter.
46:45There'll be some sunshine following. There'll be a few showers around.
46:48There'll be a cooler, stronger wind coming into the northeast where we'll see quite a few showers as well.
46:53And you will notice by the end of the week, temperatures will be lower.
46:56So Friday afternoon around about 10 to 13 degrees.
46:59It will be turning a little bit colder towards the end of the week and that colder air still withers probably as we head into Saturday as well.
47:07But before then, a lot of wind and rain and the weather very different this week from last week.
47:12We're in Kent, exploring its cultural and natural links with France.
47:27You could have carried on walking and you'd end up in France.
47:31Pick the large stem, slip it off, make wine out of them.
47:35But there's one more French connection we've still to touch on.
47:39We can't have wine without cheese.
47:42Here in Kent, they're giving the French a run for their money as far as soft cheese is concerned.
47:55Because a bunch of passionate cheesemakers are turning local milk into soft, creamy delights inspired by the fromage from northern France.
48:05The same chalky rich soil and green pastures have inspired many cheesemakers in the region, including Jane Boyer.
48:17After a long career in dairy, she trained with French cheese master Yvonne Larcher and ever since has been transforming milk into magic, producing a variety of soft cheeses from her own creamery.
48:28Welcome Matt, coming to our dairy.
48:30This is where it all happens then.
48:31This is where it all happens then.
48:32This is where it all happens.
48:33Okay.
48:34So this is our milk that we've had in this morning.
48:36We used to use one dairy farm, which is about five miles down the road.
48:40Yep.
48:41And that's fresh milk this morning that's been milked.
48:43Right.
48:44And what breed of cows do they have there?
48:45They're British Frisians.
48:46Right.
48:47Gives a nice golden colour to the cheese.
48:48Yeah.
48:49So we've got it up to 63 degrees, which batch parcelises it.
48:53And then we cool it down and start putting the starter culture in.
48:57All right.
48:58This is the magic powder.
48:59That's the magic powder.
49:00Okay.
49:01It's a Brieg Hammond Bear soft cheese starter culture that we use.
49:03Nice.
49:04You can use different starter cultures for different cheeses.
49:07You've already got sort of natural bacteria in the milk anyway.
49:10And this just adds to it, so it gives it a flavour.
49:13And now we're just sprinkling?
49:14Just sprinkle it in.
49:15Mm-hmm.
49:16There you go.
49:17So you have now started the cheesemaking process.
49:19Mm-hmm.
49:20How long have you been making cheese then, Jane?
49:22About 18 years now.
49:23Have you?
49:24Yes.
49:25And we made one traditional cheddar-style cheese.
49:27Right.
49:28But you go to markets and people say, oh, that's great.
49:30What other cheese are you going to make?
49:31So we got this building in 2010.
49:34Right.
49:35To make soft cheese.
49:36And are you sort of aiming for like a classic French brie then?
49:40That's difficult.
49:41I mean, we get a lot of French people that come and say, oh, that's really good.
49:44They really like it.
49:45And the geology, the temperature, the rainfall is very similar to northern France.
49:50So I think there is a similarity.
49:52And it is a description that we use when we sell the soft cheese.
49:56Right, yeah.
49:57Be it the larger brie side or the camembert.
50:02Today we're making camembert.
50:06Misha Rosberg has been Jane's official soft cheesemaker for the last seven years.
50:11She'll be adding a second vital ingredient to our batch.
50:14What we've got in here is our rennet, which is going to coagulate this milk into our curds.
50:19So if I can give you that.
50:21Yeah.
50:22So just a nice...
50:23Just sprinkling again.
50:24Pouring it in, yeah.
50:25Look at this.
50:26Perfect.
50:28I've got a new apprentice.
50:31Once the rennet has had time to work, the warmed milk sets into a firm curd, ready to be cut into manageable chunks.
50:39It's a bit of resistance.
50:41Yeah.
50:42Yeah.
50:43Like that.
50:44Pull it up.
50:45So that is the classic curds and whey?
50:46Yes.
50:48The curds can now be ladled into moulds to drain off the watery whey.
50:53Two in each hand.
50:54We're just going to dunk, like so, up to the top.
50:58Oh, that's a good technique.
50:59And then they go back on the table.
51:03And does it differ through the seasons, as far as the milk is concerned, or what the cows are eating?
51:08Oh, definitely.
51:09So at the moment they're going on to sort of winter rations, so there's a lot of silage.
51:12Yeah.
51:13So we get a higher yield because it's higher protein.
51:15When they go out on grass in the spring, about April, we lose a lot of the yield because it's more buttercat.
51:21Right.
51:22But it's more flavour.
51:23So do you just go with that then?
51:24I just go with it.
51:25Or you can't really try and get a consistency throughout the year?
51:27Not really.
51:28No, not at all.
51:34These moulds, I mean, they're all level, but it's getting lower and lower, isn't it, within the cup?
51:38It's just the whey coming out, which is what you want.
51:40Right.
51:41Just draining out.
51:42So they're going to be here overnight, basically.
51:44Right.
51:45Come morning, they'll probably have shrunk by about two thirds.
51:47So they'll be down to about here, where the first holes are.
51:50Right.
51:51That's your nice sort of camembert size.
51:52The classics that you would see in the shops, yeah.
51:54Yeah.
51:55With 340 moulds now full, there's nothing else we can do with this batch, but leave it and wait.
52:03But there's always another job that needs doing.
52:05Oh, this is a thick one, isn't it?
52:10Look at that.
52:11That's a beauty, isn't it?
52:13Absolutely delightful.
52:14Artisan.
52:15And then this is going to live where?
52:17On this rack here with its friends.
52:18Oh, look at all of those lovely cheeses.
52:21Right on the top.
52:22Perfect.
52:24And how do you know when they're ready?
52:25You can see.
52:26So they'll have a really nice fluffy white downy coat, like what you see with loads of
52:31brees and camembert.
52:32And that fluffy coat then, what is that?
52:34One of the starter cultures that you added.
52:35So we use a type of penicillin.
52:37It's specifically for brees and camembert and that's what creates that nice white fluffy
52:42rind.
52:43It will lock the cheese in and then that will allow it to start ripening from the inside
52:47out.
52:48So that's where you get that nice gooeyness as well.
52:50Got you.
52:51Excellent.
52:52While the younger cheeses are left to mature for a couple of weeks in carefully controlled
52:57conditions.
52:58You can come out in a few weeks' time.
53:00Some of the others are ready for wrapping.
53:03Nice.
53:04Wrapping still, isn't it?
53:05Wrapping.
53:06So these were made about two weeks ago.
53:08Literally just going to take it off and then I tend to fold the middle over and make
53:15little pleats.
53:17Yeah.
53:18And then that bit folds like that.
53:20You can already see this is not going to be my forte.
53:23Honestly, worst bit of Christmas for me.
53:26Wrapping presents.
53:27Okay, so you've got sort of plastic down and then we're going into the centre.
53:32That's it.
53:33Do you eat tonnes of cheese?
53:34I do.
53:35Yeah.
53:36Well, I guess you've got to keep trying it, haven't you?
53:37Just to make sure that it's a good batch.
53:39Quality control, definitely.
53:40Yeah, yeah.
53:41Of course.
53:42So what would be the ultimate sort of cheese experience for you?
53:45Oh, I just love to, yeah, like, so for soft cheese especially, just like a nice baked
53:49brie or camembert, a nice crusty bit of bread.
53:52Oh, eh?
53:53Now we're talking.
53:55Massive apologies to anybody who's getting this cheese.
53:58But there we go.
53:59Anyway.
54:00It's not too bad.
54:01Beautiful.
54:02Bit of a hexagon.
54:03The French may have perfected the art of soft cheese making, but here in Kent, that
54:13same passion lives on.
54:15Proof, if ever it were needed, that some traditions are worth sharing.
54:20Well, the proof is in the taste and I've been looking forward to this all day.
54:29Which one are we going for?
54:30Right, after all your hard work.
54:31Yeah.
54:32We think you should try the Bowyer's Brie.
54:34Okay.
54:35Oh, look, even just the way the knife went in there.
54:38Oh, that looks heavenly, doesn't it?
54:41Here we go.
54:42Do I ruin it with a biscuit?
54:44It's up to you.
54:45No.
54:46Oh, mother.
54:47How old is this one?
54:48Between two and three weeks old.
54:49Gosh, that has got a flavour that it continues, doesn't it?
54:54For quite a while in your mouth afterwards.
54:56It's like almost, it's kind of like nutty, a little bit oaky, isn't it?
55:00I mean, that is good milk in there.
55:02The milk makes all the difference.
55:04The farm we get it from, they just won the herd of the year.
55:07British Friesian herd.
55:08I can taste it.
55:09You can only make good cheese with good milk.
55:11You've eaten yours.
55:12Well done.
55:13Honestly, the pair of you, honestly.
55:16Well, thank you so much for sharing your expertise.
55:20No, it's been wonderful.
55:22Oh, yeah, lovely.
55:23Oh, yeah, lovely.
55:24Oh, look at this, it's all lovely.
55:25Kent is known as the Garden of England, and when you're here, you are surrounded by produce.
55:39Now, thankfully, this orchard comes equipped with the Countryfile calendar, sold in aid of children in need,
55:45which is telling me that this weekend is the perfect time to pick these.
55:49Now, if you don't have your calendar yet to help with all of your planning, here's John with all the details.
55:55It costs £11.99, which includes UK delivery.
56:03You can go to our website, bbc.co.uk forward slash countryfile, where you'll find a link to the online order page.
56:12Or you can call 0330-333-4564 to place your order by phone.
56:22Standard geographic charges will apply to both landlines and mobiles.
56:28The phone line will be available from Monday to Friday, 9am to 5pm, and Saturdays from 10am to 4pm.
56:38If you prefer to order by post, then send your name, address, and a cheque to BBC Countryfile Calendar,
56:45P.O. Box 25, Melton Mowbray, LE131ZG.
56:53And please make your cheques payable to BBC Countryfile Calendar.
56:58A minimum of £5.50 from the sale of each calendar will be donated to BBC Children in Need.
57:06Over the years, your support has helped the Countryfile Calendar raise more than £33 million for BBC Children in Need.
57:15The photographs taken by viewers not only brighten up our homes,
57:19but they help to change the lives of countless families right across the UK.
57:25So thank you.
57:26I've literally walked the entire length of the White Cliffs of Dover to find you.
57:42Really? Exaggerating merch.
57:44You have to try this before we go. Come on.
57:47Triangles. Thank you very much. That's great.
57:49Smells good.
57:50Oh, it is good.
57:53Well, while Charlotte tucks in, let's have a look and see what Sean and Anita are up to next week at the Chatsworth Estate.
57:59We've all seen TV dramas and films about amazing country homes like this one,
58:07but it makes you wonder about the stories behind the fiction.
58:10I wasn't going to mention Kate, but some people might tell you that that's the only reason I come here.
58:20We're going to head up here.
58:21Up there?
58:22I mean, that's practically a cliff face.
58:24Do you want to follow me?
58:25Yeah, I'll follow you. You've got the chainsaw.
58:27How are you going to do that?
58:28That's next week at 5.15.
58:30Hope to see you then. Bye-bye.
58:31Bye-bye.
58:32Want some more?
58:33I can't really have more.
58:34We can.
58:35We need some wine to go with this.
58:36I've got some in the car.
58:42Superstar Lewis Capaldi is popping in to join pal Scott Mills on Radio 2's Breakfast Show.
58:47Tune in tomorrow from 6.30 on Sounds.
58:49And the British summer like you've never quite seen it before.
58:52Enjoy the sights of Hamza's hidden wild isles.
58:54Here next.
59:06Something has said on the planet.
59:07Bye-bye.
59:08What should I do?
59:12Pawn of God 있어.
Be the first to comment