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00:00:00Music
00:00:08Music
00:00:10Music
00:00:16Music
00:00:26oh what an atmosphere what a way to get us underway and the skipton breastband i'm delighted
00:00:45to say will be with us throughout the entire show yes can't wait to hear more from them later
00:00:50but we have decked the halls the cattle are allowing and it's other fields we go yeah we
00:00:55aren't quite laughing all the way just yet but we are ready to brighten spirits for the next 90
00:00:59minutes or so so settle in snuggle up and welcome to christmas on the farm
00:01:20good evening and welcome to cannon hall farm in south yorkshire we are back with the one and
00:01:25only well i can't say one and only because there's two of you rob and dave nicholson thank you for
00:01:30having us back pleasure it's been a busy old year surely you can put your feet up and relax a bit
00:01:35now the animals will still need feeding and looking after but it will be a time we can play with our
00:01:40grandchildren and these little fellas as well well do you know what tonight is the night to start the
00:01:46part i know you won't completely switch off and you'll be looking after your responsibilities
00:01:49but you can enjoy a festive tipple and the more the merrier we've got barns full of animals and
00:01:54plenty of familiar faces haven't we jules yes we've got a very own pop-up pub of course it's the
00:02:00farmer's arms and i'm joined by a sleigh load of yorkshire vets shown a great to see you rowan
00:02:05matt and of course peter how are we all very well thank you tucking in already we've never been
00:02:11called a sleigh full of vets before are we no that's a new one we're keeping it we're keeping
00:02:16it polite peter it's christmas but more importantly we are here to celebrate your 10-year anniversary
00:02:22as the yorkshire vets on telly isn't that amazing absolutely really exciting uh peter's been there
00:02:25since the start there and i don't look a day older do i sure absolutely not he never ages he never ages
00:02:32nor indeed does our next guest of course perhaps present company accepted the most famous yorkshire vet
00:02:38of all isn't that right jb you're absolutely right jules because all the way from darabee we've got
00:02:42the man himself that plays james harriet in all creatures great and small it's nicholas rao welcome
00:02:49how was the trip over from darabee very easy and i mean what a welcome this place looks stunning the
00:02:56brass band i feel right at home thanks for having me well i hope you're in the christmas spirit welcome
00:03:01and our resident chef tim bilton is here with festive fare that will get your taste buds tingling
00:03:06also look how we've got our mitts on it is only the winner of the sewing bee luke matthew ivson who
00:03:11is going to show us how you can look fantastic this christmas without breaking the bank also on our
00:03:17festive menu tonight we meet neve a teenager rebuilding her life after a health setback who's
00:03:23determined to make her way in farming see what happens when an old dog is taught some new tricks
00:03:29for once the dog father graham hall is the pupil for a day at sheep dog school our way to the right
00:03:35come by to the left is that right yes hey i'm learning and we're in the netherlands with rob
00:03:42and dave where they get hands on with some dutch food and a winter tradition well we are just days
00:03:49away from rudolph and the friends getting ready to make their magic happen but for the reindeer who call
00:03:54cannon hall farm home rob and dave are planning to upscale their living quarters to give them
00:03:59a sort of woodland holiday home where they'll be free to roam and enjoy the rest of the year plus
00:04:05it will also be the perfect setting for some very special new arrivals
00:04:11for a long time we've wanted to create the ideal retreat for our reindeers to go to after all the
00:04:17christmas fuss and we're finally putting our plans into action
00:04:21they could come up here for a holiday this could be the ultimate holiday home they could summer here
00:04:29and maybe other parts of the year too well as long as they come home for christmas rob that's all that
00:04:33matters it's not quite the north pole but this woodland on the edge of our farm is magical
00:04:41but there is plenty we need to do some a bit noisy work to make this quiet corner of the farm
00:04:47right for our reindeers to relax away from it all after winter right here goes turn it on oh yes
00:04:58slow and steady right just watch it don't catch yeah
00:05:04hold it there rob just put a staple in
00:05:09when not part of santa's flying squad reindeer can jump about eight feet
00:05:13well keep your pants on so the fence needs to be safe and secure i think that'll do rob yeah it's
00:05:23about right and it's getting tightened up now i think we've underestimated how long this job will take
00:05:30so we might need to call in some elves to get things moving
00:05:34two weeks later and the reindeer retreat is well underway the perimeter fence is finished now we need to
00:05:44get cracking on making a small enclosure with a shelter right let's get a few boards on
00:05:52we've roped in farmer charlie to help this little bit is a small shelter for the reindeer so we can catch
00:06:01them you know we can treat them from time to time it's going to be ideal to feed them in and keep a
00:06:05close eye on them this all has to be big enough for at least another poor reindeer as we'll soon be
00:06:11welcoming some females to the farm our reindeer are absolutely going to love it this is going to be
00:06:17five-star accommodation for them if only we had jewels here to help us
00:06:21it's a special day at cannonall farm we have a surprise in the trailer that would light up any christmas
00:06:34perfect leave it there a pair of breeding female reindeer
00:06:40looking bonnet aren't they looking champion then we've brought them here first to settle into the new
00:06:46home and after christmas we'll bring our reindeers up from the farm come on little girls i think you're
00:06:52going to be happy in here
00:06:59they will add to our herd for years to come
00:07:08that's the ultimate christmas postcard that
00:07:10white reindeer in our woods in barnesley they do look really well look at them
00:07:18should we get the next two out then they're a little bit more boisterous
00:07:23come on nice antlers
00:07:28so they've traveled from the south of england to the north of england which seems appropriate for
00:07:32reindeer the northern it does yeah home sweet home isn't it look at that
00:07:40we so often meet your animals and your friends and say oh wow they're gorgeous they're gorgeous
00:07:45but these actually are but these girls are so enchanting what a brilliant environment you've
00:07:52created up there for them that's the kind of natural environment a place that they can enjoy
00:07:56but they have the best of both worlds don't they exactly they've got that woodland place that they can
00:08:01go and have a really great life but they enjoy the company of people as well they're really well
00:08:06handled and as you can see they're enjoying our company now what's the plan for these are you
00:08:10going to be breeding from them yeah hopefully i mean these are too young at the moment yeah
00:08:14but we've got another two older females that will probably get in in calf next year not
00:08:19next springtime but the springtime after we'll have some little reindeer oh lovely i'd have to
00:08:24ask have you named them that is the question well i think we're going to leave that to you too
00:08:28i thought you'd never ask okay so your daughter is called chiara my daughter is called elsie it has
00:08:35to be elsie well which is which elsie chiara and there you go i think that's it i'm so happy with
00:08:42that have we made you christmas yeah i think we'll make the girls christmas yes they're absolutely
00:08:50divine they really are i think this moss is their christmas present isn't it a little bit elsie and
00:08:55kiara absolutely brilliant now then after the break we'll be popping over to the netherlands
00:09:00again with rob and dave where they get their hands on some very big wheels of cheese plus we're going
00:09:05to take a trip to iceland to a cozy little farm that's already looking very christmasy see you in a bit
00:09:25so
00:09:35so
00:09:37Amen.
00:10:07Ah, how atmospheric.
00:10:19I love it.
00:10:20Beautiful.
00:10:21Welcome back to Christmas on the farm.
00:10:22Now, this is a reflective time of year, a chance to celebrate the year's successes,
00:10:27but also take a moment to remember those no longer with us.
00:10:31Yes, sisters Alison and Fiona took over the family farm near Warrington after Dad Michael
00:10:36sadly passed away a couple of years ago.
00:10:38Since then, they have made sure that the farm not only survives but thrives by bringing
00:10:43in new ideas that honour Michael's legacy.
00:10:50Things are taking on a distinctly festive feel here on the Bates farm in Cheshire.
00:10:59Sisters Fiona and Alison Wilshaw are busy with the final preparations for this year's Christmas
00:11:04extravaganza.
00:11:05Come on, Jimmy.
00:11:06There's just a few days till they throw the doors open to the public.
00:11:11And taking centre stage will be Santa's own sleigh.
00:11:15Oh, it looks really.
00:11:16Come on.
00:11:17That looks so good.
00:11:18How are you getting on?
00:11:19Joseph, well done.
00:11:20It does.
00:11:21It looks amazing.
00:11:22And then we'll have a nice big basket in the back of here for all the presents to sit in.
00:11:29Oh, Lord.
00:11:30That will be a show stopper.
00:11:31The kids will love that.
00:11:32Well, I'm glad.
00:11:33The countdown's on now, isn't it?
00:11:35We're really excited with the progress that Joseph's making on the slate.
00:11:39It's so good.
00:11:40It feels like it's all coming together.
00:11:42Still lots of work to do behind the scenes, but really getting there and making good progress.
00:11:47The Christmas event is just one way the sisters have diversified to bring in some extra necessary
00:11:54cash.
00:11:56It's been a fast learning curve for both of them.
00:11:59Two years ago, they lost their dad, Michael, to cancer, leaving Alison and Fiona, plus their
00:12:05mum, to take on the farm full time.
00:12:08Dad was quite a traditional farmer, enjoyed his beef and his sheep.
00:12:14Dad was definitely involved in our early stages and the early decisions.
00:12:18He would have probably questioned the changes that we were making, but then when he saw them
00:12:23working, he really supported it.
00:12:25The sisters have fully embraced diversification and, like Rob and Dave, they've opened up to
00:12:31the public.
00:12:32They also host seasonal events celebrating farming.
00:12:35Christmas is a very busy time on the farm for us.
00:12:39Do we have around 300 turkeys in this shed?
00:12:43We're quite happy.
00:12:45Really noisy.
00:12:46As they get a bit older, they'll start talking to you.
00:12:48So here we go.
00:12:49They're getting there.
00:12:53The sisters make a wonderful team and their dad would certainly have been proud to see
00:13:02how they've pulled together.
00:13:03Working together is fun to be sisters because you work into the same goal and you don't
00:13:09have to say everything.
00:13:11We are literally telepathic.
00:13:13We never have a set to-do list of who's doing what.
00:13:16We just divide and conquer and it gets done, doesn't it?
00:13:19Yeah.
00:13:20Yeah.
00:13:21Well, Alison and Fiona, we wish you all the very best.
00:13:27Now, of course, here in the UK, a white Christmas is top of many people's wish list.
00:13:33But in Iceland, just 60 miles from the Arctic Circle, former fashion photographer,
00:13:38Ardna and Fiola, who studied business admin, are working in their constant sub-zero temperatures and an awful amount of snow.
00:13:51Hello.
00:13:52Hello.
00:13:53We are Fiola and Ardna.
00:13:55We are from North Iceland and this is our farm, Pálsir.
00:13:59We run a dairy farm with 60 milking cows and around 60 heifers being raised.
00:14:05Our tractors are equipped with chains for driving and a snow plow so that we can get around with bales for feeding.
00:14:11We feed our tractors dry hay, that way they can eat more without getting fat.
00:14:18But our milking cows, they get wetter hay with more calories.
00:14:23Our chickens go out during the summer, but they don't like this cold weather, so they stay mostly inside.
00:14:30But our ducks, they love the snow.
00:14:33We sell both the duck eggs and the chicken eggs, but mostly the birds are just pets.
00:14:38And this is the view from our cowshed.
00:14:41So right now you can see the sun coming up around 10.30 and it goes down around 4.
00:14:47I can't see myself doing anything else.
00:14:49No day feels like I'm actually at work.
00:14:51I had never imagined I would become a farmer, but here I am and I'm never going back.
00:15:01That brings a whole new meaning to the phrase nice weather for ducks.
00:15:04It does, doesn't it?
00:15:05It must have been frozen.
00:15:07Well, I'm loving these mugs.
00:15:09Look, I've got stolen jewels.
00:15:11It's mine now.
00:15:12There's a new gel in town.
00:15:13Don't we?
00:15:14Hang on.
00:15:15Shh.
00:15:16You'll never know.
00:15:17There you go.
00:15:19Perfect.
00:15:20If you were with us for winter on the farm, you might know that we have been on our travels.
00:15:23Rob and Dave Nicholson have been going Dutch.
00:15:25They've been on a road trip to the Netherlands.
00:15:27Yes, we've already seen the boys get to grips with the sheep and horses.
00:15:30Of course, the clogs from the country.
00:15:32But the Netherlands is also known for its cheese.
00:15:34You go to see it to believe it.
00:15:37I would apologise, but I'm a dad.
00:15:39It's allowed.
00:15:40The Dutch love cheese.
00:15:44And there's one cheese they love so much, they've even given it its own Christmas festival.
00:15:50We're talking Gouda, of course.
00:15:55One of mine and Rob's favourites.
00:15:58And we couldn't come all this way without paying homage to the fromage.
00:16:04Mariah and Hugo van der Poel.
00:16:09I've been making Gouda at their farm at Reitwettering for three decades.
00:16:16Using exactly the same methods and recipes Hugo's forebearers did nearly a hundred years ago.
00:16:25And at the heart of their operation are some very special cows.
00:16:29These cows, we give them a lot of grass.
00:16:34The taste of the cheese is good.
00:16:36And we breed a little bit with the old-fashioned Dutch breed.
00:16:40Yeah.
00:16:41The Blaarkoppen.
00:16:42Official name is the Groninger Blaarkop.
00:16:44That's a breed I've never heard of, so I'm very pleased to meet you, madam.
00:16:49This is our lucky day.
00:16:51Not only are we going to get to see the cheese being made, but fingers crossed, we're going to get to try it too.
00:17:01Wow, look at this.
00:17:04There's a lot of cheeses in here.
00:17:06How does the magic happen?
00:17:08How do you make the cheese?
00:17:10The first thing I do is making the milk sour.
00:17:12Because you cannot make cheese when the milk is not sour.
00:17:15Mariah uses a traditional starter culture to sour the milk.
00:17:20Rennet is added to thicken the mix, which is churned, creating curds and whey.
00:17:26The clumpy curds are scooped out and put into some traditional wooden tubs.
00:17:33Some of these wooden moles are more than 90 years old.
00:17:37There are only about five farmers in Holland who still use wooden moles.
00:17:40Yeah.
00:17:41We bring them now in these wooden moles and then we press them for four hours.
00:17:47Mariah, it looks like you're putting a very precious baby to bed.
00:17:51The cheese is turned at regular intervals to squeeze the last of the liquid out.
00:17:58When this is done, it's ready for the next stage.
00:18:02Tonight at 10 o'clock they go and swim in the salty bath and they stay there for five days.
00:18:08What amazes me is the process requires such dedication from you.
00:18:13Not going to bed till after 10 o'clock to make sure these get the salty bath.
00:18:17Yes, I always tell the people it's a way of living and the cheese decides everything.
00:18:22Finally, the cheeses are put out to dry for a day before getting a protective coating.
00:18:28They're now ready but will be left to age for anything up to five years.
00:18:32So come on in.
00:18:37Here we store them.
00:18:38Oh, it smells lovely in here, Mariah.
00:18:40So you want to taste some?
00:18:41We'd love to taste some.
00:18:43This one is three months old.
00:18:45So that's the youngest?
00:18:46Yes.
00:18:47Thank you very much.
00:18:49Smells lovely.
00:18:53That's my kind of cheese then.
00:18:54That's really, really beautiful.
00:18:55So, Christmas, what's it like for you?
00:18:58Christmas feels like holidays.
00:19:00Because we do not make cheese then.
00:19:02It's a rest.
00:19:04Well, I hope you have a lovely Christmas.
00:19:05Thank you very much.
00:19:09What a fascinating trip you had, boys.
00:19:12Can you now clear up the debate?
00:19:14Is it gouda or gouda?
00:19:15What did they say?
00:19:16I can definitely clear it up, Jules.
00:19:18It's gouda.
00:19:19Gouda.
00:19:20You got some here.
00:19:21You said it was delicious, Dave.
00:19:22I'm sure it is.
00:19:23Let's have a go, Tim.
00:19:24And what else have you brought here on the board?
00:19:25On the board here, we've also got...
00:19:28You want something wrong?
00:19:29I thought you'd had enough of it, Rob.
00:19:32It's really good.
00:19:33It's delicious.
00:19:34But you've got some examples from closer to home here, Tim.
00:19:36Yeah, absolutely.
00:19:37So what we've got here as well is a Holmfirth cheddar.
00:19:41So this is one of their best-selling cheeses down in Holmfirth.
00:19:44Right now, come on.
00:19:45Cheddar is an absolute staple over Christmas.
00:19:48Creamy character, delivering a strong cheddar flavour.
00:19:51That is beautiful cheese.
00:19:53I love it.
00:19:54Strong.
00:19:55Very, very mature.
00:19:56Nice and mature, isn't it?
00:19:57And what have we got here, then?
00:19:58So this is an absolute favourite of mine.
00:20:00It's a cross between a Vacheran...
00:20:02Look at them.
00:20:03They're starving over here.
00:20:04...and a Camembert.
00:20:05And this is a Winslade Butler's Hampshire cheese.
00:20:08It's wrapped in a collar of spruce, tree bark,
00:20:11and it gives it a piney sort of aroma to that.
00:20:14So this is a fourth-generation farmhouse cheesemakers,
00:20:17and the milk is from the family dairy farm.
00:20:20What do you think, Dave?
00:20:21It's a 10 out of 10, that one.
00:20:22That's a winner, isn't it?
00:20:23They're all winners.
00:20:24Yeah.
00:20:25Credit to the family farm jewels, that's what I said.
00:20:26There you go.
00:20:27So how much gouda were you tempted to bring back, then?
00:20:29We'd have filled our suitcases if we were allowed jewels.
00:20:31Yeah.
00:20:32Don't you?
00:20:3322 kilos of cheese, there'd be no room for your smalls.
00:20:36Yeah.
00:20:37Are they that small?
00:20:38Nothing small about my smalls.
00:20:39Are they that small?
00:20:40Moving on, we are going to polish this lot off during the break.
00:20:43And when we come back, we're going to be wrapped in wool,
00:20:45in the field, in the factory, and here at the farm.
00:20:48Plus, also, we're celebrating 10 years, can you believe it,
00:20:52of the Yorkshire vet with a special Christmas quiz.
00:20:54We'll see you in a bit.
00:20:56This is lovely.
00:21:01Until then.
00:21:32Welcome back to Christmas on the Farm.
00:21:35Now, most of us have probably reached for something woolly at this time of year,
00:21:38but I doubt it's as cute as this lovely Swiss valet lamb
00:21:42who is desperate to go and explore the rest of our set here.
00:21:46But Bradford, too, has been in the news recently.
00:21:49It is currently the UK city of culture,
00:21:51but it used to be the wool capital of the world.
00:21:54And as far as the UK industry goes, in many ways it still is.
00:21:58British wool is celebrating its 75th anniversary,
00:22:01and at its HQ in Bradford,
00:22:03they sort and collect fleeces from right across the UK,
00:22:07grading them so they can be turned into the carpets, coats and Christmas jumpers we all love.
00:22:15High in the hills above Halifax in West Yorkshire,
00:22:19farmer Jenny Clarkson is watching her flock by night and day.
00:22:23We get quite extreme weather up here through winter.
00:22:28We get a lot of rain, a lot of wind.
00:22:31When it snows, it tends to really snow, or we get blocked in.
00:22:35The sheep do tend to do all right with it.
00:22:37They don't seem to mind as much as us, really.
00:22:41Jenny's sheep are Texel crosses,
00:22:44reared primarily from meat,
00:22:46but whose fleeces can be used for items like novelty socks and Christmas jumpers.
00:22:51They usually shear them in June time when the weather gets warm.
00:22:59Nowadays, the wool that we get off the sheep isn't worth a huge amount.
00:23:05In days gone by, a wool check would have quite easily paid someone's rent for the year,
00:23:10but now it's of very little value.
00:23:12Bradford, once known as the wool capital of the world, is home to British Wool,
00:23:22the organisation who, for 75 years, have been buying fleeces from farmers like Jenny.
00:23:28They are one of the biggest wool dealers in the UK.
00:23:30Billy Hewitson is head of operations.
00:23:34So we're here providing a service to the UK, Northern Ireland sheep farmers,
00:23:40where they have an outlet to send their wool.
00:23:44On a yearly basis, we will bring in 3.5 million kilos of wool.
00:23:49Here in this wall of wool, you're talking, give or take,
00:23:52half a million kilos of wool is sitting here alone, just waiting to be processed.
00:23:56Each and every fleece from a variety of breeds that comes in is graded by hand.
00:24:05As you can see, Pete's making a decision on every single fleece.
00:24:09So like that one, it's a really fine fleece, really spongy.
00:24:13That's going to be mattress-typed at the moment.
00:24:15And you've then got your rougher styles,
00:24:18so that's more used for your carpets, where it's hard-wearing.
00:24:22These are challenging times for those in the wool trade.
00:24:25And exports of British products are down to around a third of what they were in 1990.
00:24:32But British wool still provides a lifeline for small-scale producers like Jenny.
00:24:38I love being here, outside, in the countryside, in the fresh air, looking after my sheep.
00:24:45I wouldn't want to be anywhere else, to be honest.
00:24:48Oh, that's my toes! That's my toes!
00:24:51Now, have a look at this.
00:24:55We are joined by none other than Sewing Bee Champion 2024.
00:24:59Hello, Neil.
00:25:00Nick Matthew Iverson.
00:25:01Now, I can see you're wearing a very festive number there.
00:25:04Just talk me through what you've got on.
00:25:06So, this is a charity shop jumper that I've upcycled,
00:25:10and then added in some of the chain-stitching detail with some wool.
00:25:14And then there is a cheeky surprise as well.
00:25:17It's got built-in lights.
00:25:18Look at that! Lovely!
00:25:19Star of every Christmas party.
00:25:21I mean, it looks fantastic as well.
00:25:24And just talk me through, you mentioned you just chain-stitched something.
00:25:26What's a chain-stitch?
00:25:27So, this is just a simple stitch that adds a bit of detail.
00:25:31And all you do is you'll do your first stitch,
00:25:34and you'll pick up the loop from your previous stitch,
00:25:37and then that goes on to the next one.
00:25:41You go back in where you stitched before,
00:25:43pull it through again,
00:25:45and then you pick up the loop and stitch it through.
00:25:48And just talk me through what you're working on here.
00:25:50What's this?
00:25:51So, if you've never used a needle and thread,
00:25:53I thought we could do another option.
00:25:54So, I've got some fabric glue,
00:25:55and all I've done is taken another charity shop jumper
00:25:58and then cut up some felt
00:26:00and created kind of an applique that you could stitch down,
00:26:03but we're going to glue this.
00:26:04Of course, you touched on the fact that you are Sewing Bee champion.
00:26:07What was your experience on that show like?
00:26:09Oh, it was incredible.
00:26:10I thought I was a good sewer,
00:26:12but not, you know, Britain's best sewer.
00:26:15And then everything's kind of changed since the show as well.
00:26:17Yeah, we saw in the VT there
00:26:18just how important wool is, and British wool as well.
00:26:21How important is it for you to work with that material?
00:26:24It's one of those materials that's so sustainable
00:26:27and ends up in charity shops.
00:26:28So, if you've got anything wool to look after it
00:26:31and just be more sustainable with your purchases.
00:26:33Well, this is coming along nicely.
00:26:35Just how easy is something like this for a novice to make?
00:26:38So, it's pretty easy to do.
00:26:39It might take, you know, 20, 30 minutes
00:26:41to design your pattern and cut out,
00:26:43and then you just glue them on with the fabric glue
00:26:44and let it dry.
00:26:45Well, if I've got anything to do with it,
00:26:47this might take a while to finish.
00:26:48So, over to you, Helen and Jules.
00:26:50I feel quite jealous.
00:26:51They've got twinkly lights on their jumpers.
00:26:53Yeah, brilliant.
00:26:54Lovely to have you with us, Luke,
00:26:55and well done for winning again.
00:26:56Fabulous.
00:26:57Listen, everybody who tunes into this show
00:26:59knows that we love to shine a light
00:27:01on the best of British farming.
00:27:03During Winter on the Farm,
00:27:04we turn to you guys, the Farmy Army,
00:27:06to nominate some British farmers
00:27:08who are going above and beyond for their communities.
00:27:10And you have shared some amazing
00:27:12and very inspiring stories
00:27:13from RN&I volunteers
00:27:15to wildfire-fighting farmers,
00:27:17there's a mouthful for you,
00:27:18plus those who are helping our horsey heritage.
00:27:21But tonight, we are saluting
00:27:23the Young Farmers Club
00:27:25of Kirby Stephen in Cymru.
00:27:27You must know that.
00:27:27Listen, just a few days ago,
00:27:2966 tractors went through towns and villages,
00:27:31raising money for some wonderful local charities.
00:27:34They finished their adventure
00:27:35at the Christian Head Care Home.
00:27:37So, well done to you.
00:27:39Now, earlier we saw just how difficult it is
00:27:41to farm in an extreme environment like Iceland.
00:27:44Well, now we are going to travel
00:27:45even further afield,
00:27:478,000 miles away,
00:27:49to the Falken Islands,
00:27:50where farmer Adrian Lowe
00:27:51not only gets to farm
00:27:52some pretty spectacular scenery,
00:27:55but also share it
00:27:56with some very special neighbours.
00:28:01Absolutely gorgeous.
00:28:04Hi. Good day.
00:28:06It's Adrian, owner of the Mowell Farm.
00:28:10And these are some of our ewes.
00:28:13They live a life of luxury down here.
00:28:16But what we also have
00:28:18is our penguins.
00:28:22This is a really lovely sandy beach on our farm.
00:28:27It's a perfect location
00:28:28for the penguins to head out
00:28:30to the ocean to look for food.
00:28:34This is a rock upper colony.
00:28:37We also have king cormorants.
00:28:40You can see them flying in.
00:28:42Beautiful.
00:28:43I love penguins almost as much as I love puffins,
00:28:49but not as much as I love the Yorkshire Vets.
00:28:51And luckily for us,
00:28:52we have got not one,
00:28:53not two,
00:28:53not three,
00:28:54but four Yorkshire Vets
00:28:56with us in the farmer's arms now.
00:28:58Good evening, all.
00:28:58How are we all?
00:28:59Good evening.
00:29:00Celebrating 10 years of the Yorkshire Vet,
00:29:01that is a milestone,
00:29:02is it not?
00:29:03Give yourselves a round of applause.
00:29:05Come on.
00:29:05Yeah.
00:29:05Now then,
00:29:08to mark the occasion,
00:29:10we thought we'd celebrate with a little quiz.
00:29:11Oh, no.
00:29:12To see how much you three
00:29:13know about the last 10 years
00:29:15of the Yorkshire Vets.
00:29:17We did think it might be unfair,
00:29:18what with you being no offence,
00:29:19the goat.
00:29:20So we thought that you
00:29:21could be the Richard Osman of this quiz.
00:29:23You can have the answers,
00:29:25but there is something up for grabs,
00:29:26isn't there?
00:29:27There is indeed.
00:29:27Reveal the prize, Peter,
00:29:29because one of you
00:29:29could be walking away with this.
00:29:32There you go.
00:29:33A golden stethoscope.
00:29:36How about that?
00:29:37The latex-covered hand
00:29:39with a golden stethoscope.
00:29:40It doesn't get much better, does it?
00:29:42Question one.
00:29:43What was the first animal
00:29:44ever treated on the series?
00:29:47Oh, we watched this recently.
00:29:48Oh, multiple choice.
00:29:49Here we go.
00:29:49Was it A?
00:29:50Rowan, you're cheating.
00:29:51I didn't have you down for that.
00:29:53Was it A, a pregnant cow?
00:29:54Was it B, a pregnant sheep?
00:29:55Or was it C, a pregnant pig?
00:29:57B.
00:29:57Oh, they've all gone pregnant sheep.
00:29:59B, B, B.
00:30:00Oh, Peter,
00:30:01please reveal the answer.
00:30:02Well, Jules,
00:30:03I can remember it
00:30:03as if it was yesterday.
00:30:05It was a pregnant sheep
00:30:06that's having difficulty
00:30:06giving birth.
00:30:08Oh, there we go.
00:30:09One E.
00:30:09Result.
00:30:10Well done.
00:30:10Hey, congratulations.
00:30:11Well done.
00:30:12Right, where do we go?
00:30:14It's all downhill for me.
00:30:15Question eight.
00:30:16Yeah.
00:30:17In 2019's
00:30:18The Yorkshire Vet's
00:30:1912 Days of Christmas special,
00:30:21what did a Yorkshire vet see
00:30:22on the first day of Christmas?
00:30:24Matt, you look
00:30:25quite terrified at this point.
00:30:27I just can't remember.
00:30:29You were probably on that.
00:30:30Let me try and jog your memory.
00:30:31Here's some, please.
00:30:31A, a donkey with a bad knee.
00:30:34B, a partridge with an injury.
00:30:36Or C, a reindeer with a split personality.
00:30:39Oh, yeah.
00:30:41It's all in the writing.
00:30:43Let's have a look.
00:30:44Oh, A, A, A.
00:30:45A, A, A.
00:30:46Oh.
00:30:46Oh, Peter.
00:30:47It was a partridge with an injury.
00:30:49Oh.
00:30:50Oh.
00:30:50Oh.
00:30:51Oh.
00:30:51Oh.
00:30:51Question three.
00:30:52In 2023's
00:30:54All Creatures Great and Small Yorkshire Vet special,
00:30:56who did Peter enjoy
00:30:59a Christmas drink with?
00:31:00Was it A, Sam West,
00:31:03B, Nicholas Ralph,
00:31:04or C, Callum Woodhouse?
00:31:06In actual fact,
00:31:10it was the wonderful Sam West.
00:31:11Oh, no!
00:31:13Oh, my God.
00:31:13I wanted the stethoscope.
00:31:15We have got a tiebreaker situation.
00:31:17Rowan, unfortunately,
00:31:18you have not made the grade.
00:31:19I am out of it, yeah.
00:31:20So, the person who wins
00:31:21is going to get closest to the number.
00:31:22The Yorkshire Vet is celebrating
00:31:24its 10th anniversary.
00:31:25But in that time,
00:31:26including specials,
00:31:28how many episodes have been broadcast?
00:31:32Matt, you said 260.
00:31:33Shona, you said 250.
00:31:35I can reveal
00:31:36the answer is 247.
00:31:39Oh!
00:31:39Yes!
00:31:41Oh!
00:31:43If you want to make a speech,
00:31:44you want to talk about your mum,
00:31:46I mean, you know...
00:31:47Wow, thank you.
00:31:50Very well.
00:31:50Brilliant.
00:31:51Pleasuring.
00:31:51This is excellent.
00:31:52I just want to say thanks to mum
00:31:53for, you know,
00:31:54getting me into the veterinary,
00:31:55and it's been lovely
00:31:56spending time with you
00:31:57all the last 10 years.
00:31:58And of course,
00:31:59you guys as well.
00:32:00Well, it's been a pleasure.
00:32:01A pleasure to follow this story.
00:32:03Peter, thank you very much.
00:32:04Well done, Shona.
00:32:05Oh, thank you.
00:32:05Commiserations, Rowan.
00:32:06Matt, you've been a great sport.
00:32:08Now then, JB,
00:32:09try and follow that.
00:32:10Well, I'm not sure
00:32:11I can follow that, Jules,
00:32:13but we've got Luke Matthew here,
00:32:15and this jumper is looking
00:32:16much closer to being done,
00:32:18isn't it?
00:32:18Finished.
00:32:19Have a look at that.
00:32:20And I think it's just
00:32:21your size as well.
00:32:22Let me have a look.
00:32:24So I've gone for a cool Santa
00:32:25with some snowballs.
00:32:26There you go.
00:32:27Well, that is looking
00:32:28rather fantastic.
00:32:30Now, coming up
00:32:30after the break,
00:32:31we have got
00:32:32a European Christmas cake-off,
00:32:34the inspiring story
00:32:35from a teenager
00:32:36who's been using
00:32:36the farm and animals
00:32:37to aid her recovery
00:32:39from ill health.
00:32:40And we've also got
00:32:40Nicholas Ralph
00:32:41dropping in
00:32:42from All Creatures
00:32:43Great to Spool
00:32:43to see us on the farm.
00:32:45We'll see you
00:32:45after the break.
00:32:46We'll see you
00:33:01after the break.
00:33:32Welcome back to Christmas on the Farm and I'm delighted to say we are joined by a very familiar and welcome face, Nicholas Ralph from All Creatures Great and Small. Good to see you.
00:33:42Thanks for having me.
00:33:43This is a bit of a home from home for you because the skips and brass band are over there and you've got previous with them.
00:33:48Yeah, they were in our wonderful final episode of the series there, episode six, and they were absolutely brilliant.
00:33:53Now, Nicholas, it's always a pleasure to have you on the bales talking about your life and All Creatures Great and Small, but we've got a little treat for you.
00:33:59Because somebody told us you've got a fascination for pygmy goats.
00:34:03I met some at the Nidderdale Agricultural Show and they are the most charming, adorable little things in the world.
00:34:11Well, as it's Christmas, we've got a little treat for you.
00:34:13Here comes Father Ruth and Danny.
00:34:14I mean, how can you not fall in love with these guys?
00:34:17There you go.
00:34:18Hello.
00:34:19There you go.
00:34:20One for you.
00:34:20Thank you so much.
00:34:21There you go.
00:34:22There we go.
00:34:23You're a pro.
00:34:25It's not my first time handling a pygmy goat.
00:34:27Not your first time, though, either, because you obviously have to handle animals and goats, presumably, in your role.
00:34:32We have had goats on the show and they had to run from the examination rooms all through the house, up onto the kitchen table, into the pantry, and they did it every single time without fail.
00:34:42Really?
00:34:42It was incredible.
00:34:43It was incredible.
00:34:44They're intrigued.
00:34:44I'm sorry.
00:34:45Better trained than your goat.
00:34:47We've stitched you right up here.
00:34:49I mean, looking ahead to the Christmas special, can you give anything away about what's coming up for fans?
00:34:54Look, it's going to be very Christmassy.
00:34:56It's got all that good celebration, festive spirit.
00:34:59It's not long after the war's ended, so it's not, everything doesn't just go back to normal and everything's sweet.
00:35:04I know.
00:35:04I agree.
00:35:05It's going to be a little goat.
00:35:07But it's a nice feel-good tonic for the festive season.
00:35:10It absolutely is.
00:35:10Well, it's so lovely to have you here.
00:35:12Hopefully, you'll stick around for the rest of the night.
00:35:13Yeah, absolutely.
00:35:14Right, we're going to turn our attention to Claire Redmond, who, after a long career doing event management, decided to return to her roots.
00:35:21She is enjoying a new life in floristry, and it's going blooming brilliantly.
00:35:28Christmas decorations are big business.
00:35:31From twinkly lights to garlands, we all like to add a splash of festive style to our home.
00:35:38Hailing from five generations of farmers, 40-year-old Claire left her job in education to put her heritage to good use.
00:35:46My first ever job was actually in a florist.
00:35:49I worked there after school and Saturdays, and I went off and did a degree in event management, worked all around the world, did a variety of different things.
00:35:59And then to cut a long story short, the last job I had, I wasn't very happy in, and I've always had a big garden.
00:36:05I've been lucky, and I was growing flowers for fun anyway.
00:36:08And I thought, do you know what, there's something in this.
00:36:10I think people would really like cut flowers and a flower farm.
00:36:18It's very much a family affair, with mum Myra helping out, along with dad Simon.
00:36:26Once a dairy farm, the cows went in 1980.
00:36:29It was a bit of a win-win, and I think it's working out quite well.
00:36:34It's a good diversification, and it's paying its way.
00:36:38Yeah, it's good.
00:36:41Can you reach that there?
00:36:43Yep, good.
00:36:45Everybody loves holly at Christmas, except for a florist, because every florist will show you their hand, and they are just covered in red spots where they're constantly being attacked by prickly holly.
00:36:57Two years ago, this was a barren field.
00:37:05Now momentum is really building, with up to 1,000 stems picked each week during her busiest times.
00:37:11But dad Simon was a wary convert.
00:37:18Right, do you know where the hoe is?
00:37:19Yeah.
00:37:20Okay.
00:37:20There you go.
00:37:21You're going to do some weeding for me?
00:37:22Yeah, yeah, well, I'm getting on top of that patch.
00:37:25We're two years in now, you know.
00:37:27Yeah, yeah, there was still plenty of weed.
00:37:30It's not the sort of farming I've been used to.
00:37:33No.
00:37:34But your great-grandfather would have liked it.
00:37:36Yeah?
00:37:37Because on this patch here is where he used to grow potatoes.
00:37:41I don't grow potatoes.
00:37:42No, I know, but he'd know that this was the best bit of soil for you to do the flowers on.
00:37:47You know I did that out of sheer laziness, because it's the closest bit to the house.
00:37:52Wow.
00:37:52For me, the sustainability element of what we do, it's really important.
00:38:01The vast majority of cut flowers are imported in.
00:38:05Here, it's just me.
00:38:07There's no air miles.
00:38:08I don't water anything in the field.
00:38:10I water it when I first put it in, and I nurture the plants.
00:38:13Once they're out in the field, they're left to fend for themselves.
00:38:15Claire's studio is where the fruits of all her labour are turned into bouquets, and this
00:38:23time of year, it's extremely busy.
00:38:25One of my all-time favourite things about having gotten involved in our family farm is probably
00:38:33because it's my way of continuing on farming on our land, but to a style that I like and
00:38:39I'm comfortable with, because I don't care to be an arable farmer myself, but I do love
00:38:44the flowers, and I love being able to grow them.
00:38:46Well, how about that for a fantastic way to diversify on the farm now, Rob and Dave.
00:38:54Talking of wreaths, what do you think of these two wreaths that we've got here?
00:38:59Any constructive criticism for this one?
00:39:02I think it could do with a signature twig into it.
00:39:05Oh, okay.
00:39:05How about this one?
00:39:06What do you think of this one?
00:39:08Have a look at that.
00:39:09A bit more red, maybe, a few more berries, but I think they're both really, really worthy.
00:39:15Yeah, I'd be proud to have made either of them.
00:39:17Excellent.
00:39:18Well, we've got a little surprise, actually, because these two wreaths were made by Mrs.
00:39:23and Mrs. Nicholson.
00:39:24Really?
00:39:25They were, so it's a good job.
00:39:27You weren't too mean about them, because they're here, joining us right now.
00:39:31Wow.
00:39:32Oh, I didn't expect that.
00:39:34And they have been listening to your comments.
00:39:36Right.
00:39:37Do we guess who's made who?
00:39:38That is a surprise, isn't it?
00:39:40Yeah, have a guess.
00:39:41Yeah, go ahead, have a guess.
00:39:42I'm going to go, erm, Anita.
00:39:49Because you've got the bells in there as well, in the middle, so have a guess.
00:39:52What do you think?
00:39:54Who's going to make your tea tonight?
00:39:57Hold on, I've changed my mind.
00:39:58Anita's is that one.
00:39:59Okay.
00:40:01I'll say Julie's is that one.
00:40:02All right, what do you think, ladies?
00:40:04Put us out of our misery.
00:40:07The one with the orange is mine.
00:40:08Obviously.
00:40:09Oh, my first time.
00:40:11Why don't we be oranges, because you love oranges.
00:40:13I know.
00:40:13There we go.
00:40:15I think they're both brilliant.
00:40:16Well done, and you've made our night by being here.
00:40:19Well, I don't know about that, but anyway, Olivia talked us through it.
00:40:23We had some secret lessons on how to make wreaths, and this was it.
00:40:28They look fantastic.
00:40:29Yeah, so we were quite pleased with them, actually.
00:40:32Well, I think they look fantastic as well, yes.
00:40:35Very well done, Nicholson, ladies.
00:40:38Now, at 13, Niamh Burke suffered a life-altering illness.
00:40:43A stroke meant that she had to learn to walk and talk again, but her love and passion for animals helped her on her way to recovery.
00:40:51And now, at 17, she has taken up agriculture at Barnsley College and hoping that she'll be able to forge a career in farming.
00:41:00On her way home from school four years ago, teenager Niamh suffered a bleed on the brain.
00:41:09Come on, then.
00:41:10Through sheer determination and tenacity, she's worked hard to reach the second year of her agricultural course and has a particular dream.
00:41:20I've loved animals since I was little.
00:41:24I would really like to be a dairy farmer.
00:41:29Just interests me.
00:41:32Obviously, I get tired real easily.
00:41:35Some days I'm fine, but obviously, I'm quite knackered.
00:41:44But it doesn't stop me.
00:41:54I love cows.
00:41:58They make me feel calm and happy, yeah.
00:42:05To take another step in making her dreams come true, Niamh and her mum, Abby, have come to meet Rob and Dave for a taste of life on a working farm.
00:42:17So these lambs are only about 12 days old, but one or two are just struggling a little bit.
00:42:23They're not getting the milk they should.
00:42:24Yeah.
00:42:25Have you got it?
00:42:26It's right in there.
00:42:28You've got it now.
00:42:29So, yeah, that one's drinking more readily, isn't it?
00:42:34More enthusiastic.
00:42:36You're a natural.
00:42:38He's drinking like Dave on a Friday night now.
00:42:41So, did you have an interest in farming before you had your stroke then?
00:42:44No.
00:42:45Before my stroke, I knew nothing about farming.
00:42:48Did you?
00:42:48No.
00:42:50Did you feel that the animals helped your rehabilitation?
00:42:53Yeah, exactly, yeah.
00:42:54So, the animals gave you something to focus on?
00:42:57Yeah.
00:42:58And do you have a favourite animal?
00:43:00Yeah, cows.
00:43:01Quite like Highland.
00:43:03Highland cows, all right.
00:43:04Yeah, and Dersley's.
00:43:05Yeah?
00:43:06Yeah.
00:43:06You picked a couple of cuties there, haven't you?
00:43:08Yeah.
00:43:09As lovely as lambs and baby goats are, Niamh's favourite animals are cows.
00:43:14So she can't leave without paying a visit to Big Red and her calf, Little Red.
00:43:19Rob, it's bath time.
00:43:21Not for me.
00:43:21So just keep getting a bit more soap.
00:43:26That's it.
00:43:27Is this the first time you've washed a cow?
00:43:28Yeah.
00:43:29It's quite hard, to be fair.
00:43:31Can you imagine, Niamh, how fresh she's going to feel?
00:43:33She's going to feel a million dollars.
00:43:35Do you think you'd ever want to show a cow?
00:43:37Yeah, definitely.
00:43:38Yeah?
00:43:38Yeah.
00:43:39All right, well.
00:43:40Yeah, I was that person this year.
00:43:42Oh, yeah?
00:43:43Yeah, showing our sheep.
00:43:44This year, sheep.
00:43:45Next year, cows.
00:43:46And who knows what the future holds?
00:43:48To be able to see her thriving now, with everything that's gone on with her.
00:43:55She'd lost so much confidence along the way, so meeting new people, trying new things, well, it's just wonderful to watch.
00:44:02Couldn't be prouder of her.
00:44:03I think Niamh has done really, really well.
00:44:07She's done a smashing job washing Little Red.
00:44:09It just shows the power of animals in rehabilitation, in resetting people and giving them hope for the future.
00:44:20Well, good luck to you, Niamh.
00:44:22We are wishing you well.
00:44:23Now, Jules, my nostrils are twitching.
00:44:25Well, we are joined in the kitchen by Chef Tim Bilton.
00:44:28As you can see, Nicholas Ralph is with us, and Cannon Hall Farms' new head baker, Shandor.
00:44:33And between you all, we are going to have something of an international festive cake-off.
00:44:38Nicholas, in front of you, I think, is a lovely example from Holland, correct?
00:44:42Yep, that's a Kerstel one.
00:44:44Which is a Dutch Christmas bread filled with dried fruit and an almond paste hidden inside.
00:44:49So this is what the boys have brought back from their adventures in the Netherlands.
00:44:52Here we go.
00:44:53Right? Excellent.
00:44:53Here we go.
00:44:54Mmm.
00:44:57Nicholas is nodding sagey.
00:44:58That's what he means with your approval.
00:45:00I'm used to attacking a haggis normally.
00:45:02It's very, very different from that.
00:45:04But yeah, I mean, this is delicious.
00:45:06Shandor, straight from the oven, on this massive baking tray, what's your dish?
00:45:10So this is a very traditional Hungarian Christmas cake called bagel.
00:45:15We use either walnut or poppy seed filling.
00:45:19It looks like a sort of nice sausage roll, doesn't it?
00:45:22Mmm, absolutely.
00:45:22And I love sausage rolls.
00:45:23That's a compliment.
00:45:24Really, really lovely.
00:45:25Now then, Tim, what have you got there?
00:45:27So this is my grandma's mince pie bread and butter pudding.
00:45:31So there's traditional mince meat, stale bread, butter, milk, eggs, sugar, that's it.
00:45:39What was your grandma's first name?
00:45:40What was your grandma's first name?
00:45:40She was called Millie.
00:45:41She was a fiery little Welsh sonnish.
00:45:43Yeah.
00:45:43Yeah.
00:45:44Can you watch carefully, Tim?
00:45:45Absolutely delicious.
00:45:46Guys, there's so much.
00:45:48Come and have fun.
00:45:48Come on, team.
00:45:49When you come.
00:45:49Listen, join us in a few minutes' time for more from Christmas on the farm.
00:45:53Just sit one piece, guys.
00:45:54There's no need to be greedy.
00:45:56The dog father will be joining us, Grandma.
00:45:58And we'll be catching up with the final leg of Rob and Dave's Dutch adventure as they
00:46:03go in search of an unusual festive treat.
00:46:06See you in a minute.
00:46:06See you in a minute.
00:46:36Welcome back to Christmas on the farm.
00:46:45Now, you're all very familiar with Graham Hall from Dogs Behaving Very Badly.
00:46:50Now, he's used to dishing out advice to help the behavior of our four-legged friends.
00:46:55But tonight, the master has turned apprentice.
00:46:58We sent Graham off to meet Katie Cropper, champion sheepdog trainer and shepherd, to teach
00:47:02this old dog some new tricks.
00:47:06The North Cumbrian fells are the stomping ground of shepherd Katie Cropper.
00:47:14She's one of the country's top sheepdog handlers.
00:47:17With a string of trophies to her name, who better to make the dog father, Graham Hall,
00:47:24a sheepdog training offer he can't refuse?
00:47:28Katie!
00:47:29Hello!
00:47:30Hi!
00:47:32Nice to meet you.
00:47:33You all right?
00:47:34How are you?
00:47:34I'm glad you've got your cravat on.
00:47:38It wouldn't be with you without it.
00:47:40No.
00:47:40Well, it acts as a neck warmer up here.
00:47:42It's a bit neppy, isn't it?
00:47:44It is, but it's lovely.
00:47:45It's winter on the fells, isn't it?
00:47:47Things will soon warm up.
00:47:50Katie's about to put Graham through his paces.
00:47:53I know a thing or two about dogs.
00:47:54I'm not an expert on proper working sheepdogs.
00:47:58It would seem to me, you definitely don't want a dog that's scared of the sheep.
00:48:02I wouldn't have thought you want one that's going in with a killer instinct, really.
00:48:05If a sheepdog loves and trusts you, it accepts when you say, no, I'm not having that.
00:48:12But I'll say, hey, what are you doing?
00:48:14You know, and they'll go, hmm.
00:48:15Sorry, Mum.
00:48:16Sorry.
00:48:21Look at them.
00:48:23Ready for action.
00:48:24That'll do.
00:48:25Meet Roy and Sam.
00:48:28Katie calls them her right-hand men.
00:48:31Wait.
00:48:32Wait.
00:48:33Come by.
00:48:34They're both on the traditional commands of come by to the left and away to the right
00:48:39on voice, but different sets of whistles.
00:48:42That's clever.
00:48:46Let's see if the dog father can make the grade as a sheepdog handler.
00:48:50Away to the right, come by to the left.
00:48:52Is that right?
00:48:53Yes.
00:48:54Hey, I'm learning.
00:48:56It would be really interesting to see if one of them would work for you, because you're
00:49:00the top dog man.
00:49:01Samuel, meet your new shepherd.
00:49:03Hello, Sam.
00:49:04Hello, mate.
00:49:05There we go.
00:49:06And Katie has a Christmas gift for Graham, a vital bit of shepherding kit.
00:49:10As well as your dog, you need a shepherd's crook.
00:49:12Oh, there you go.
00:49:13So this is my best shepherd's crook.
00:49:14Well, that's a thing of beauty, isn't it?
00:49:18How do I begin?
00:49:19How do I send him?
00:49:20Well, you've been watching me, Graham, so I think you ought to just walk slightly towards
00:49:24the sheep and say to Sam, that'll do, Sam.
00:49:27That'll do, Sam.
00:49:27Oh, that'll do.
00:49:28Oh, I see.
00:49:29Come on, Sam.
00:49:29That'll do.
00:49:30Come on.
00:49:31Come on, Sam.
00:49:32Away.
00:49:32Away.
00:49:33Good boy.
00:49:35I'm a bit nervous, if I'm honest.
00:49:39Sam.
00:49:39Away.
00:49:41That's it.
00:49:42Goodbye.
00:49:44That's it.
00:49:46Goodbye.
00:49:47Good boy.
00:49:50Goodbye.
00:49:50Goodbye.
00:49:50Now I'm going to do my way.
00:49:53All right, then.
00:49:54I know better, he says.
00:49:57Hey, what do you reckon, Katie?
00:49:59I think you're marvellous.
00:50:00Ha!
00:50:01Ha!
00:50:03Sam.
00:50:04Good boy.
00:50:05Lie down.
00:50:05Good boy.
00:50:07Good lad.
00:50:07Oh, mate.
00:50:09You're a good boy, aren't you?
00:50:11What do you reckon?
00:50:12Well, you know, a few more lessons, you might be okay.
00:50:15Yeah.
00:50:19Well, it's given you a bit of a taste of the shepherding sort of like, hasn't it?
00:50:24I love it.
00:50:24I've had the best time.
00:50:27It's been brilliant.
00:50:28What a privilege to be out here with you working a dog.
00:50:31Brilliant.
00:50:33We should do this another time when it's not freezing.
00:50:39Now, here's a nice idea.
00:50:40Farmer Time is a charity that connects children in classrooms to farmers in fields, bringing
00:50:46classroom learning to life all through video calls.
00:50:49More than a thousand schools have signed up to this, which means that they can find out
00:50:54about where food comes from and how farming life goes on, all virtually.
00:50:58When Rob and Dave found out about it, they couldn't wait to get involved.
00:51:02So, year three, today we have a special call.
00:51:06Hello, Miss Dodds.
00:51:08Hello.
00:51:09Hi.
00:51:10You look fantastic.
00:51:12It's making me feel really, really festive.
00:51:14Are you ready to see this animal?
00:51:16Yeah!
00:51:16So, that's Sven.
00:51:20Oh, look.
00:51:21Can you see?
00:51:21He's dancing.
00:51:24And this is Roger.
00:51:25He was born on the farm.
00:51:27He's very, very friendly.
00:51:29Can you see how broad the feet are?
00:51:31Yeah.
00:51:32That's for if they get in a snow drift, they can stand on top of the snow and not sink into
00:51:37it.
00:51:38What's our reindeer's favourite food in their natural habitat?
00:51:42They love to eat moss.
00:51:43In fact, we import it from Scandinavia so that they've got the favourite food here in Yorkshire.
00:51:49Do your reindeer ever help Santa deliver presents?
00:51:53One Christmas morning, they did look very tired.
00:51:56Yeah.
00:51:56So, I think, quite possibly, they could have done, yeah?
00:51:59Yeah.
00:51:59What do we say to Farmers, Bob and Dave?
00:52:02Happy New Year!
00:52:05See you later, everybody.
00:52:06Bye-bye.
00:52:07Bye-bye.
00:52:10Well, that's, it's great for me to see Elsie and Chiara in person.
00:52:14And lovely for the Year 3 students from the Ingle Community Primary School near Preston to
00:52:18have a chance to interact with you and them as well.
00:52:21It was great for us, Jules.
00:52:23The questions were brilliant and it was really challenging.
00:52:25And it's a lovely initiative, isn't it?
00:52:27I mean, the idea, I think, of Tom Martin, Farmer near Peterborough, really determined to
00:52:32bring the curriculum to life and he's doing it.
00:52:34Yeah, I think with the cost of coaches, Jules, and all the other things that add to a school
00:52:39trip sometimes being unaffordable, it's a great option and something we really enjoyed
00:52:43doing.
00:52:44Good.
00:52:44Well, more from you two very shortly because we're going to catch up on what happened during
00:52:48the final leg of their odyssey over the North Sea as they got amongst a Dutch festive tradition.
00:52:54Now, to be fair, you don't normally blow your own trumpets, but they did this time.
00:52:59Have a look.
00:53:00We've travelled east across the Netherlands as we've heard there's an old tradition of
00:53:05blowing a long wooden horn here during the winter months.
00:53:08It's called Midwinter Horn, and although it started hundreds of years ago, it's still
00:53:16popular today.
00:53:18Hornblower Henry van der Graaf is part of the plantation dedicated to this unique wooden
00:53:23instrument.
00:53:26We're fascinated.
00:53:27Can you tell us more about it?
00:53:29Yes, I can.
00:53:30It's a very, very old tradition.
00:53:31The people at that time were afraid of a dog.
00:53:34They believed there was an animal that chased the sun away.
00:53:37Right.
00:53:37So they blew the horn to chase the animal away so that the sun comes back.
00:53:42Was it used for anything else or was it just for the winter tradition?
00:53:46Later on, the farmers used it to call for help.
00:53:50That was an early mobile phone.
00:53:52Is it very difficult to play?
00:53:54Yeah, it's difficult to play.
00:53:56Once you feel how it goes, then it makes it easy.
00:53:59Unfortunately, David and I are not very musical.
00:54:02Our favourite instrument was the dinner bell at school.
00:54:04The dinner bell.
00:54:05All the wood to make the horns is grown here on the plantation.
00:54:11And woodland manager, Tony Klein-Holkenborg, is cutting down one for us to get started on.
00:54:18You're cutting the tree in the middle.
00:54:20Is that where the curve is?
00:54:22Is that for the end of the horn?
00:54:24The horn from this side, you can see, there's a little bit bowing.
00:54:27It's nice to watch.
00:54:29It's not because of the music, but it's only for the eyes.
00:54:32The wood for the horns is usually birch, willow or alder.
00:54:37All grown here on the plantation.
00:54:40I love the planning that goes into planting something as natural as a tree.
00:54:44And you've got in mind the shape of it to make that instrument.
00:54:46It's really clever.
00:54:47So the moment's arrived.
00:54:50This tree's coming down.
00:54:51Oh, it's going.
00:54:52Yeah?
00:54:53I can feel it.
00:54:54It's going.
00:54:55Timber!
00:54:56It's gone.
00:54:57Great job, Tony.
00:54:59Over in the workshop, Henry has wasted no time getting stuck into the tree we helped to fell with Tony.
00:55:05And how long to get from there to this one?
00:55:10About six hours, I guess.
00:55:13What I'm wondering is, how do you put a hole in this?
00:55:16I cut it in two pieces with a saw.
00:55:19It goes straight through, and then you get two pieces.
00:55:23This one is already cut in two halves, and then all the things inside have to cut it out.
00:55:29But this process is the longest process of making horns, because it takes a while to get everything out.
00:55:38And then put the two halves together, and then you get this.
00:55:43And it looks like this.
00:55:44We put all those things around it, and then we leave it for at least 24 hours to dry.
00:55:50And finally, it's time for us to have a go.
00:55:57You're turning into red, yeah.
00:55:59Like, for the first time, it's very good.
00:56:03Thank you very much.
00:56:03Dave, give it a try.
00:56:05I'll give it a go.
00:56:06I hope you can do it better.
00:56:08He'll be trying hard.
00:56:09Yeah, he will be trying hard.
00:56:10Don't have him laugh.
00:56:16Hang on a minute.
00:56:17That sounded like an island cow breaking wind.
00:56:21Just tighten your lips, and blow.
00:56:23And that looked like Gary the donkey breaking wind.
00:56:32Laughing won't help.
00:56:35Oh, dear.
00:56:36Rob, I think you've topped me at that one.
00:56:38Yeah, you did.
00:56:39We've had the most amazing day.
00:56:42What you're doing here is wonderful.
00:56:44Preserving this for future generations, you should be so proud.
00:56:49And thank you for letting us be a small part of it.
00:56:51You're welcome.
00:56:52Thank you very much.
00:56:55And David's going to be practising hard all Christmas.
00:56:57How smug are you feeling?
00:57:01You beat your brother.
00:57:02I started off really well, and it just went to, well, pieces.
00:57:05Pitted out.
00:57:06Fizzled away.
00:57:06It was a lovely tradition, actually.
00:57:08I enjoyed meeting the guys, and it was just a morning well spent.
00:57:11I would love to go out there and make a horn, and perhaps get good at it.
00:57:15Did you not bring one back then?
00:57:16No, no.
00:57:17It was going to be 120 euros, but we have brought you a few gifts back.
00:57:21We've pushed the boat out.
00:57:22Oh, nice.
00:57:23There we go.
00:57:23Have a dig.
00:57:24Go on, then.
00:57:24Have it.
00:57:25Thank you very much.
00:57:25Oh, you've wrapped them.
00:57:27Oh, let's have a little look.
00:57:28Yeah, like a lucky dip, don't you?
00:57:29Okay.
00:57:29Oh, hello.
00:57:30Oh, that's cute.
00:57:33The crazy Dutch snow dome.
00:57:34I love that.
00:57:34Oh, yeah.
00:57:36Oh, yes, that's cute.
00:57:38I like that.
00:57:39Look at that.
00:57:39Yeah.
00:57:40That is beautiful.
00:57:42I will think of you both in your festive cheer as I hang it on the tree.
00:57:45Thank you very much.
00:57:46Pleasure.
00:57:47I love my windmill.
00:57:47Thanks, guys.
00:57:48Good.
00:57:48Now, we have got one more thing to celebrate with you.
00:57:52It's like opening the final dot.
00:57:53Oh, here's a blessing.
00:57:54I'm busy.
00:57:54Go on.
00:57:55Go on.
00:57:55I'm watching it.
00:57:55It's like opening the final dot on a chocolate advent calendar.
00:57:59We have got the finale from the Skipton brass band, and we've got some festive fizz to warm
00:58:03your soul.
00:58:04See you in a few minutes' time.
00:58:05Welcome back to our final part of Christmas on the farm, and there's just time to squeeze in one for the road.
00:58:31We're heading to Somerset now.
00:58:32We're heading to Somerset now, a part of the world famous for its orchards and its cider.
00:58:36But at this time of year, the Tempoli family like to turn their apples into something a little bit stronger, with a bit more of a kick.
00:58:44It's a winter-warming Somerset cider brandy.
00:58:48Try saying that after a few drinks.
00:58:49A long, warm summer and mild autumn has made for a bumper harvest in the orchards of Somerset.
00:58:57Now, this bounty is being transformed into a Christmas tipple with a difference.
00:59:02Well, cider brandy is a distilled cider.
00:59:09So we take the cider, we distill it, take the alcohol, then age it in a barrel for up to 20 years.
00:59:16Julian Tempoli has been producing cider here at Burrell Hill Cider Farm for more than half a century.
00:59:21We have maybe a hundred varieties of cider apple, which are the best fermenting apples in the world.
00:59:30We have some products now which are quite extraordinarily good.
00:59:34We think.
00:59:37Cider brandy had been brewed centuries ago, but fell out of favour.
00:59:42Julian is reviving that lost art, and his brandy has protected status like Welsh lamb or Scotch whisky.
00:59:51We are in the UK's biggest traditional orchard.
00:59:59Here we go.
01:00:00They say the apples don't fall far from the tree, and the proof is Julian's daughter, Matilda.
01:00:06There we go.
01:00:08Who now manages the day-to-day running of the farm.
01:00:12Last few off.
01:00:14So when we're harvesting cider apples, we harvest them from the ground.
01:00:18Eating apples are picked.
01:00:20Woo!
01:00:21You know when they start falling, they're ripe.
01:00:24So these last ones, the wind will blow them down when they're ready.
01:00:29Then it's down to head harvester Andy Elliott and his magic contraption.
01:00:35We've got the tractor mount here, the harvester.
01:00:37So at the front here, we've got some brushes, sweeping the apples to the side of the machine.
01:00:40And then we've got a picker head, brushing the apples out from under the tree, lifting them up, and then we bring them in from the orchard in about two and a half tonne loads.
01:00:53It's about 30 tonne of apples today, all being well.
01:00:56All of these apples will be turned into Somerset cider brandies.
01:01:02Once the apples are back at the farm, the next stage in the process begins.
01:01:12We move apples with water, so they get washed with water, and then they go rushing through the channel, up into the elevator, up into the mill.
01:01:24Well, this load is about two tonnes.
01:01:27Every little barrel of cider brandy has ten tonnes to make one little barrel of brandy.
01:01:35Water moves the apples around the site quickly and washes away any debris from the orchard.
01:01:41Even the bashed up ones are good for cider making.
01:01:43Once pressed, the cider is distilled and the resulting spirit left to age in oak casts for three, five, ten, or in the case of the really good stuff, 20 years.
01:01:56Here we have a barrel of 20-year-old.
01:02:00It's looking in an amazing colour.
01:02:03You have to be careful tasting at this strength because it's still cast strength, so what...
01:02:10It's 54%.
01:02:1154%, there we are.
01:02:13It'll be next Christmas before this one is in the shops, but Julian has a special something set aside for this festive season.
01:02:22In the same way they appreciate a good brandy, they can appreciate a good whiskey, they can appreciate something else which is from the West Country side of tradition.
01:02:30And that makes me proud.
01:02:34Well, cheers to the Tempoli family. He's not wrong. It's also the perfect accompaniment to my life.
01:02:39What are you guys having?
01:02:39Well, the perfect accompaniment to the end of the show is mixologist Mia, so lovely to have you with us.
01:02:45What have you brought for us, Mia? Because these look fabulous.
01:02:47I mean, Helen's already got stuck in, of course.
01:02:49Exactly.
01:02:49I think the best thing to start with is one of my favourites, and that's the hot-buttered rum.
01:02:53So we've got a little bit of dark rum.
01:02:54We've got some avocado, some salted butter, and a bit of honey as well.
01:02:58Salted butter, you can definitely taste that. What have we got here?
01:03:00This is an apple and ginger cooler.
01:03:02Hang on.
01:03:03Look at his little bit.
01:03:04Hang on. I'll get that over.
01:03:05Hang on. You're telling me that's non-alcoholic.
01:03:07I should have given a warning. But we've got a bit of lemon green tea in there. You've got another dash of honey as well.
01:03:12You've got a little squeeze of lemon, but you've also got some muddled ginger in there as well.
01:03:16But so many people are not drinking these days, and it's good to have something that feels like a bit of a treat rather than a can of pop.
01:03:22Absolutely. So, like, if you look at the drinking culture of the UK at the moment, we've got one in five orders of cocktails are actually non-alcoholic.
01:03:28That's really nice.
01:03:29It does taste really fresh, doesn't it?
01:03:30Times, they are a-changing, but not in the skelton household, because you've got stuck into that.
01:03:35Get off.
01:03:37This is a twinkle, and a twinkle basically means you add a spirit to some kind of Prosecco or Champagne.
01:03:41But we've got some apple cider brandy in here, topped up with a little bit of elderflower cordial, just to add a touch more sweetness.
01:03:47Well, look, last but not least, that looks very inviting.
01:03:50This is the salted maple old-fashioned.
01:03:53So you've got a main ingredient of bourbon.
01:03:55Then you've got a touch of maple syrup, which everyone should have in their house or in their fridge.
01:03:59And then you pop in a couple of dashes of Angostura bitters, and then a little sprinkle of salt.
01:04:03Come on, then. There you go.
01:04:04Jimmy, we've not even got stuck into your snacks.
01:04:06I mean, this is a pig in blanket with a difference, right?
01:04:08Well, I won't worry about that, because these lot will absolutely devour it.
01:04:11Well, it's been another fantastic year for our farming families.
01:04:16It's not always been an easy one, but we are so proud of everyone who helps to keep our countryside ticking over.
01:04:22Wherever you are, whoever you are spending Christmas with, I hope it is a festive period that puts a smile on your face.
01:04:27Cheers to you.
01:04:28To play us out, it is a sensational Skipton Brass Band.
01:04:32Merry Christmas.
01:04:32Merry Christmas.
01:04:33Merry Christmas.
01:04:41Merry Christmas.
01:05:09Merry Christmas.
01:05:10Merry Christmas.
01:05:11Merry Christmas.
01:05:11Merry Christmas.
01:05:12Merry Christmas.
01:05:13Merry Christmas.
01:05:14Merry Christmas.
01:05:15Merry Christmas.
01:05:16Merry Christmas.
01:05:17Merry Christmas.
01:05:18Merry Christmas.
01:05:19Merry Christmas.
01:05:20Merry Christmas.
01:05:21Merry Christmas.
01:05:22Merry Christmas.
01:05:23Merry Christmas.
01:05:24Merry Christmas.
01:05:25Merry Christmas.
01:05:26Merry Christmas.
01:05:27Merry Christmas.
01:05:28Merry Christmas.
01:05:29Merry Christmas.
01:05:30Merry Christmas.
01:05:31Merry Christmas.
01:05:32Merry Christmas.
01:05:33Merry Christmas.
01:05:34Merry Christmas.
01:05:35Merry Christmas.
01:05:36Merry Christmas.
01:05:37Merry Christmas.
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