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00:00:00Now then, where do we start?
00:00:09Massham is a market town on the edge of the Yorkshire Dales.
00:00:13It's the sort of place where if you walk down the street and you don't say hello to a complete stranger...
00:00:19Now then, Les.
00:00:22It's a very unusual day.
00:00:25Like many places, their historic high street is suffering.
00:00:30But locals have hatched a plan to preserve their heritage and revitalise the town.
00:00:36We're on a mission to save our oldest shop, Peacock and Verity.
00:00:39They're going to turn back the clock and recreate the building's Victorian shop floor.
00:00:47Elegant cafe.
00:00:51An historic bakery.
00:00:56Perfect.
00:00:57Everybody will get involved.
00:01:00All up in this way.
00:01:02I know they will.
00:01:03They want to be on telly.
00:01:05THEY LAUGH
00:01:06They'll travel back in time.
00:01:10Ooh.
00:01:10Ooh.
00:01:11Can you smell that?
00:01:12I can.
00:01:12What is that?
00:01:13Pisces.
00:01:14And rediscover heritage skills.
00:01:17Smashing, thank you.
00:01:19Marvellous job.
00:01:19But with no money, and a building that's falling apart...
00:01:24Can the town work together to pull it off?
00:01:30Look at that, eh?
00:01:32Marvellous job.
00:01:38Oh, yay!
00:01:39Oh, yay!
00:01:43It's got to be.
00:01:45It has to be a success.
00:01:46Nessled in the heart of North Yorkshire, Massam is home to 1,200 people.
00:02:03Among them, 95-year-old Elsie Taylor.
00:02:07You love Massam?
00:02:08I love it.
00:02:11I wouldn't live anywhere else.
00:02:13Lovely people, good community, and lovely walks by the river.
00:02:19What more do you want?
00:02:20Perfect.
00:02:24Elsie's memories are helping inspire Massam's big restoration project.
00:02:29This is the market square, and when I was a little girl, it looked nothing like this.
00:02:38There were shops catering for everybody.
00:02:46And in my father's day, there were a lot, over 30, 40 individual shops.
00:02:53Today, there's only a dozen shops left.
00:02:59Like a lot of towns, Massam has lost its post office, bank and newsagent,
00:03:04and its last independent grocer, Peacock and Verity, shut five years ago.
00:03:10Elsie remembers it in its heyday.
00:03:12Now, inside Peacock and Verity's shop, it was quite lovely.
00:03:19They had a long counter, I remember, from the door right back.
00:03:24Everything was in order.
00:03:26They made bread and cakes and delivered them in the basket.
00:03:31It was a busy shop.
00:03:34It looks derelict, empty.
00:03:37Such a pity, because it is in a lovely place.
00:03:40Some people coming in to Massam up the avenue,
00:03:43and they come up Silver Street,
00:03:45they don't want to see it as it is now.
00:03:48They want to see Peacock and Verity
00:03:50thriving as a proper shop.
00:03:55Now the town is hoping to make this happen.
00:03:59Returning it to the glory days of traditional local produce and counter service,
00:04:04retired retailer Alan Hodges is heading up the charge.
00:04:08This is the building.
00:04:09It's a blot on the landscape.
00:04:11It's in a prime position in Massam High Street,
00:04:14and we just cannot wait to get it renovated.
00:04:20I want you to imagine what we're going to have here.
00:04:23We're going to have the whole of this sidewall set out as a Victorian grocer's.
00:04:29Imagine 150 years ago, like it used to be.
00:04:32This is what will then become a cafe.
00:04:39We'll sell traditional Yorkshire fare, like Yorkshire scones, Yorkshire teacapes.
00:04:45We'll be selling Yorkshire foods from, and this is really key, Yorkshire suppliers as well.
00:04:51It goes back 300 years or more.
00:04:59That makes you passionate, I think.
00:05:01That makes you want to commit to this building because you want to preserve what is there in terms of heritage.
00:05:09You can't imagine this at the moment because it's an absolute dump.
00:05:18Luckily, help is on hand.
00:05:21From local joiner Ian Johnson.
00:05:23And the first job is to sort out the tatty shop front.
00:05:30This is a big moment.
00:05:31Making a start.
00:05:32A start, believe it or not.
00:05:35And you notice I wallpapered me packings.
00:05:38Always a good thing is that.
00:05:40Always wallpaper your packings before you start.
00:05:43Doesn't slip, you see.
00:05:45I do talk some rubbish, don't I?
00:05:48Ian has lived in this small community all his life.
00:05:51I suppose I do things in Massham.
00:05:57I build in.
00:06:01I cave me, I look after the market.
00:06:04Aye, gone.
00:06:05Grimsby docks at 4.30.
00:06:08Still dark.
00:06:09Still dark.
00:06:11I volunteer for things, basically.
00:06:13Helping Ian is retired decorator, Arthur Rayner, who's repainting the woodwork.
00:06:26Once you get the preparation done, it's easy.
00:06:30Putting paint on is easy.
00:06:32It's the rest of it that takes the time.
00:06:35Ian's got to remove all fittings added to the shop front in the 1980s.
00:06:51Look at that.
00:06:5240-year-old, that.
00:06:53There we go.
00:07:03The work reveals beautiful period windows underneath.
00:07:09Now, doesn't that look better?
00:07:11We can see what we're looking at now, anyway.
00:07:13While Ian and Arthur work on the front,
00:07:17round the back of the building
00:07:18is an old bakery that once supplied the shop.
00:07:22A team of volunteers have come to clear it out,
00:07:25led by Val Broadley.
00:07:27That's a plastic bag full of plastic bags.
00:07:31And project manager, Jan Reid.
00:07:35There are teeth.
00:07:37There are teeth.
00:07:38Teeth.
00:07:39I think it's plastic.
00:07:51I hope it's plastic.
00:07:54I think they'd really cut down what they were doing on the front.
00:07:58We don't want any of these, I don't think.
00:08:01I'd prefer them not to be on the bottom of my shoe as well.
00:08:05Among the weird and wonderful things left behind,
00:08:09Jan has found a letter that reveals one reason the shop closed.
00:08:13And so they've been having the lottery machine since it started,
00:08:17and they've just been told that
00:08:20they're going to put one in the co-op around the corner.
00:08:25Being the only national lottery outlet in the village
00:08:28has led to extra sales of other goods
00:08:30to people coming in for their lottery tickets and scratch cards.
00:08:33We are a husband and wife business
00:08:34with only one part-time member of staff.
00:08:36An installation of a second terminal will very likely close us down.
00:08:41And there are more clues among the papers.
00:08:48It's just a memo book.
00:08:49It was in amongst some of the paper recycling.
00:08:51It's got turnover each week and difference.
00:08:54It's just going down and down.
00:08:56It must have gone down about 25% over the course of five years.
00:09:01Peacock and Verity struggled to compete with online retail
00:09:04and supermarkets, a common story in Massham.
00:09:08The town had loads of shops.
00:09:10It had dairies.
00:09:11We had a hardware shop.
00:09:12We had a shop selling carpets.
00:09:15They sold dresses.
00:09:16They sold clothes.
00:09:18We've had bakeries.
00:09:20Fish shop.
00:09:22Various cafes.
00:09:22And most of that has now gone.
00:09:25The local trade is disappearing in favour of Aldi and Lidl
00:09:30and anywhere where we can not tuck them so far
00:09:32than a penny off there.
00:09:35Elsie remembers a time when things were very different.
00:09:38We depended on the local shops
00:09:42because nobody went out of Massham.
00:09:46And, I mean, in those days there were no motor cars
00:09:48so you could say, go across the road
00:09:51and go down the Silver Street to Peacock and Verity
00:09:54and get me a pound of sugar, for instance.
00:09:59And I used to watch the assistant get it.
00:10:02He got a blue bag and he put the sugar in
00:10:05and the assistants were always dressed in brown overalls.
00:10:09Very smart, very affable.
00:10:13The thing I most remember, Easter time
00:10:17and that lovely, special smell of hot cross buns.
00:10:23If I could walk into Peacock and Verity
00:10:26and buy a hot cross bun,
00:10:29it would make me feel young again.
00:10:32To make Elsie's dream come true,
00:10:37the team needs to fettle up the ovens in the bakehouse.
00:10:40Now it's been cleared.
00:10:43Engineer Ollie Osborne has come to see
00:10:45if he can get them working again.
00:10:47There we are.
00:10:49Oh, wow.
00:10:49HE LAUGHS
00:10:51Wow, they've seen some life, haven't they?
00:11:00Olly is an expert on historic ovens.
00:11:04Have you seen anything similar to this before?
00:11:06No, not on this kind of scale
00:11:08and not this style of oven as well.
00:11:11And nothing so...
00:11:13original, you know, so untouched,
00:11:16so kind of frozen.
00:11:18No, it's pretty special, isn't it?
00:11:23They look like they've only just finished work, haven't they?
00:11:25This oven is going to date from around about 1900.
00:11:32We kind of know that just because of the styling.
00:11:35They like to have everything quite clean.
00:11:37So you've got these nickel-plated strap hinges and banjo latch
00:11:41with these polished brass rivets.
00:11:43It would have been burnished with black lead.
00:11:46And just the whole thing is just quite grand.
00:11:49Whereas we come to this oven,
00:11:51and this kind of represents a period
00:11:53where they're trying to modernise everything.
00:11:54So they've lost all these elaborate mouldings
00:11:56and all these details.
00:11:57So this kind of belongs to the 1930s
00:11:59when all of these appliances
00:12:01just started to take on a bit of a modern feel.
00:12:05The plan is to recreate a Victorian shop.
00:12:10So Olly will focus on the Victorian oven.
00:12:13He has to check if the chimney is clear.
00:12:15If it's not, the oven can't be used.
00:12:19But first, he has to muck out decades of soot.
00:12:30It's not too bad, is it, for 100 years?
00:12:32What we're going to do,
00:12:37just going to light a really little fire,
00:12:40partly just to satisfy my curiosity
00:12:42and the want to see a fire in this oven
00:12:45for the first time in however long.
00:12:47But also, I'm going to close up all of these soot doors,
00:12:49the dampers open,
00:12:50and I just want to see if the chimney is actually free.
00:12:56And if it is, we'll hopefully get a nice little fire
00:12:59and it'll pull away
00:12:59and we'll get a bit of warmth running through the place.
00:13:02And if it's not, it's just going to get filled full of smoke.
00:13:04So, one or the other.
00:13:20It pulls quite well, actually,
00:13:22considering it's all quite damp in there
00:13:23and obviously it's not been used for,
00:13:24or we don't really know how long.
00:13:25Is that a good sign?
00:13:27Yeah, I mean, it's a good sign for the chimney.
00:13:28It doesn't really give us any information
00:13:31about how the oven works
00:13:32and obviously I don't want it to really get up to temperature
00:13:36because we're not ready to test it.
00:13:38So I will probably let it go out.
00:13:41To find out what state the oven itself is in,
00:13:45Ollie needs to get his hands dirty.
00:13:48And it's looking pretty roomy in there,
00:13:49so I'm going to jump in and have a look at these tubes
00:13:53and hopefully be able to ascertain if they look in fair order.
00:13:59But yeah, we shall see.
00:14:00It's a busy day in Masson.
00:14:22There's a steam rally in town.
00:14:24And Ian sees an opportunity to get more help for the shop.
00:14:29One of the ideas we've got is to try and make use of the steam rally.
00:14:33The steam rally's a big local event.
00:14:35We're going to try and use it to create some volunteers.
00:14:39By having a stall with old photographs, leaflets, etc.,
00:14:43telling people about the project.
00:14:48It's all a question of getting people to sign up.
00:14:50The restoration team are hoping to drum up support for the project
00:15:00by wearing period costumes.
00:15:03But Ian's got a plan to upstage them all.
00:15:06Where is everybody?
00:15:23Good grief, I don't know.
00:15:27Dressed for action, the team gets recruited.
00:15:33Can I give you a leaflet, Catherine?
00:15:36For Peacock and Verity?
00:15:39We're going to work on it.
00:15:40We're going to try and tidy it up a bit.
00:15:48Would you be willing to help Peacock and Verity in some small way?
00:15:51Yes.
00:15:53Fantastic!
00:15:53Absolutely marvellous.
00:15:55Because there's a lot of monkey jobs to be done.
00:15:57I'm just helping my wife happy to get on.
00:15:58Well, that's all we need, isn't it, really?
00:16:01That's what it's all about, isn't it?
00:16:02Would you like to see it done up and get it back to how it should be,
00:16:09you know, this historic shopping?
00:16:10I would like to see it done up, yeah, definitely.
00:16:14Among the potential recruits is Pat,
00:16:17who worked in Peacock and Verity's bakehouse, age 15.
00:16:22What did you do there? Go on.
00:16:23Oh, it's a tough washing up.
00:16:25Doing all the washing up.
00:16:25And then I started on bread and kneading bread and loxing it and tea cake.
00:16:31Fantastic.
00:16:32Yeah.
00:16:32But the man that worked, George Jackson,
00:16:35he's come from Wilthorpe on his motorbike in all weathers.
00:16:39And he used to be there about five o'clock lighting the fires
00:16:42and getting them going.
00:16:45I think it'll be nice, I think, if they can do it all,
00:16:47but I think it's going to cost a lot of money, isn't it?
00:16:50It's going to cost a lot of money, yeah.
00:16:52It's going to cost a lot of money.
00:16:53Yeah, it'd be nice.
00:16:53It's all right, because we've got some good volunteers.
00:16:56Yeah.
00:16:56The rest of the team is just as busy,
00:17:00handing out leaflets and telling visitors about the project.
00:17:03Yeah, well, you're always used to go in there, yeah.
00:17:05It was an amazing shop.
00:17:06Yeah, it was, yeah.
00:17:08By the end of the day,
00:17:10there are dozens of new recruits signed up.
00:17:16Bright and early the next morning,
00:17:19the Steam Rally recruits get started on the shop interior.
00:17:23Removing all fittings and, for the first time in years,
00:17:32letting the light in.
00:17:34Big volunteer session,
00:17:36so we've got loads of volunteers in high lids,
00:17:39and we're trying to clear out a lot of the damp plaster.
00:17:43We want to get a lot of the damp that's in the building out.
00:17:45We're going to open up this work bit at the end,
00:17:50but we've just started opening up this bit by the old shop counter.
00:17:59Outside, Ian's making some decorative carvings
00:18:03to go around the shop door.
00:18:04Yeah, that's it.
00:18:09A job in a town, is that?
00:18:10Job in a town.
00:18:11Job in a town, yeah.
00:18:12You can't beat a job in a town.
00:18:15They're noisy.
00:18:18But supposed to be always a little bit better than, er...
00:18:22when it's a job in a town.
00:18:25Or near enough for farm work,
00:18:26is another way to say something entirely different,
00:18:29with the opposite end of the scale.
00:18:30Arthur has finished the prep.
00:18:34And he's starting the top coat.
00:18:37I think all shops have to be invited.
00:18:41And that's how they used to view things in the old days, you know.
00:18:46Aye.
00:18:47So...
00:18:48There we go.
00:18:55Slightly too long.
00:18:56It was on the top, there.
00:19:06By half a mile.
00:19:16It's a perfect weather forecasting system.
00:19:19When angles low, you know, it's...
00:19:20weather's ticking up a bit.
00:19:21Oh!
00:19:27What's going wrong there?
00:19:30I've cut the damn thing's shop.
00:19:31Cut that bit!
00:19:35Bugger!
00:19:38Inside, they've almost finished clearing the shop.
00:19:41And they've found a few surprises.
00:19:44So tell me about this fireplace, then.
00:19:47It's clearly been blocked in at some point.
00:19:49And you can see at the bottom, there's quite a lot of damp.
00:19:51Yeah.
00:19:52Which is presumably because the through is still...
00:19:55Well, that's been fostered in as well.
00:19:55It's still open.
00:19:57Yeah.
00:19:57But it's surrounded by stone, it's gorgeous.
00:19:59Yeah, it's just a strange place to put a bad place.
00:20:02It is.
00:20:03And as far as we knew,
00:20:05the counter was always along that front section.
00:20:07But why would you put a fire right in front of your counter?
00:20:10Well, you wouldn't,
00:20:11because if you were standing there on the counter,
00:20:13you'd have seriously hot legs.
00:20:14Just pity about the holes in the ceiling now.
00:20:19To tackle the ceiling,
00:20:21the team know just the man for the job.
00:20:24Local builder, Rollo Leafley.
00:20:28Rollo is one of massive characters.
00:20:31Am I?
00:20:31Well, you are.
00:20:32You're the bloke everybody calls on
00:20:34when they want something doing, aren't you?
00:20:35Well, almost.
00:20:37Yeah.
00:20:37When they want something doing for nothing.
00:20:43Great.
00:20:43I think we've recruited him, haven't we?
00:20:47Rollo and his sidekick, Pete,
00:20:48get straight to work,
00:20:51patching up the original lath and plaster ceilings.
00:20:53You're the bloke every organ.
00:20:54All right.
00:20:54Are you looking at that?
00:20:58No.
00:20:59п
00:21:08Yes.
00:21:11Yeah.
00:21:12Yeah.
00:21:15Yeah.
00:21:16Yeah.
00:21:17Yeah.
00:21:17Yeah.
00:21:18Yeah.
00:21:19Yeah.
00:21:21Yeah.
00:21:23the building's a mystery really yeah it's great helping to get it back to what it used to be
00:21:46and i mean people driving to masterman one of the first things to see is this building that's
00:21:53getting run down really nice to see it back to its former glory won't it peacock and verity used
00:21:58to supply not only massam but all the surrounding villages elsie's family shopped there for over a
00:22:05hundred years people used to walk miles to come down and do their shopping in massam and walk back
00:22:13with a bag of groceries must have been hard up until the 1930s less than one percent of people
00:22:21in this rural community owned a car peacock and verity they had a delivery van and people
00:22:29appreciated the fact that a groceries could be brought to your front door because they couldn't
00:22:35drive in those days not everybody had a car bringing back the delivery van is a big part of the plan
00:22:43and volunteer helen blake has offered to drive it well i've known helen a long time and what do i say
00:22:50about helen um she's as mad as a box of frogs are we still rolling giving a good sign sorry during the
00:23:03week helen is a teaching assistant but at weekends she transforms into an amateur racing driver
00:23:11so i've always loved cars my dad got me into cars for my little girl and i love the history of cars
00:23:20of telling a story of where a car came from what it's been through in its life i love the thought of
00:23:25them driving around and so to be able to help to deliver the goods from peacock and verity
00:23:30in a vintage vehicle is just the absolute dream come true one of the earliest delivery vans peacock and
00:23:37verity owned was a model t ford ford opened a factory in manchester in 1911 the model t van
00:23:44was introduced in 1914 and it was a hit with bakers and grocers who used them as mobile shops
00:23:51local car restorer richard ray owns one like peacock and verity's from 1926
00:24:00when i was a nipper i used to watch laurel and hardy films they had these quirky little cars that
00:24:08used to go forward and backwards and i used to smash them up and everything else and i got fascinated
00:24:12with them fast forward quite a few years and i still had this itch for this little model t ford
00:24:17a little bit of a drunken night near christmas in 2014 bought a wreck of a car from the states
00:24:23that had been gas axed up into pieces had it imported a few months in the shed tinkering away
00:24:30and this was a result of it really done about 11 000 miles in this since i rebuilt it mechanically
00:24:35and loved every minute of it richard is lending his van to peacock and verity
00:24:40but it has to be handled gently so alan's come to learn how to drive it you're going to have to
00:24:47forget everything you know about driving with this one because you've got three pedals on the floor
00:24:52and none of them do what you think they ought to do a low speed and a high speed on your left hand pedal
00:24:57reverses your middle pedal and that's a brake but we use brake in the term loosely really on a brake i'm
00:25:03going to press that pedal yeah but i'll want to press that pedal yeah which means you'll go back
00:25:07oh my god yeah yeah yeah and you're going to ask where the throttle is yeah where's the throttle
00:25:12up there on your hand that's the throttle on your hand on the side of the behind the steering wheel
00:25:18there's a big button yeah go on give it a mash go on happy days that is brilliant yeah no it's all good fun
00:25:25oh first time yes slowly push down on that pedal while accelerating to that okay if you panic just
00:25:44take your foot off okay slowly push down
00:25:47and then release that down now yeah as you're going along so squeeze your handbrake then release
00:26:04it all the way forward and let go of it okay then accelerate with your hand on there and when
00:26:10you're ready take your foot off take your left hand foot off that's it now we're cooking on guys
00:26:19oh my god that's out of the feelings
00:26:23woohoo
00:26:24yeah
00:26:29happy night see you're a natural
00:26:32what a machine you're kind of taking it over
00:26:35ah you'll be fine you'll be fine you're a racing driver i trust you
00:26:38probably slow down a little bit but okay i'm sorry all right so around the corner and power
00:26:46power power power that's it
00:26:49watch out matter we're coming with the model day
00:26:57woohoo
00:26:58that is so fun
00:27:01you're mad you're mad
00:27:02Helen and Ian are helping to restore their hometown's 19th century shop
00:27:20they've come to Beamish the largest living history museum in the country
00:27:26for some shopkeeping inspiration
00:27:29oh oh can you smell that
00:27:31I can
00:27:32what is that
00:27:32Pisces
00:27:33well what we want to know is a little bit out how to run a store like this
00:27:39well why don't we get you behind the counter
00:27:40and we'll see how you'd get on as an Edwardian shopkeeper
00:27:43work
00:27:44follow me
00:27:44their first lesson is in what stock they'll need
00:27:50you've got a selection lentils butter beans californian seedless raisins
00:27:54uh split peas
00:27:56sultanas tapioca marifat peas so you could have a whole selection of things on there
00:28:00in the 19th century many shops created their own packaging
00:28:05when you've got your purchases at home on the shelf if you can't read the colors tell you what's in the bags
00:28:12I wonder about that
00:28:14yeah
00:28:16I saw sugar in blue bags because the blue paper wasn't affected by the sugar
00:28:20so it didn't turn a different color
00:28:22until the rise of the railways in the 1880s
00:28:25the only way food could be transported was by horse and cat or can elbow
00:28:30so shops had to source fresh goods locally
00:28:33dried items like raisins and tea could come from further afield
00:28:39tea is by far the most popular drink for everybody at this time period
00:28:43so you'll notice we do have several brands of coffee on sale
00:28:46but we've got all these different types of tea
00:28:50unlike today where dust and fannings are they called
00:28:53were the more expensive bits you think that would be wouldn't be
00:28:56but the more the smaller the the leaves are broken up to the more flavor you get out
00:29:01yeah
00:29:02there were some people making tea bags at this time but they're little cloth bags
00:29:05so very expensive
00:29:07we're getting spices herbs from all over but things like rosemary would have been readily available
00:29:15you've got mint so you do that and that means if your diet isn't all that exciting
00:29:20you can add a few extra flavors to it
00:29:22spice it up
00:29:23we're starting to get some of the flavors from the empire
00:29:26because people have been to India
00:29:28cinnamon
00:29:30yeah
00:29:31see your flavor with that strong bay leaves
00:29:33um
00:29:34ground ginger
00:29:35ooh can I have a smell of that
00:29:36root ginger as well
00:29:37yep
00:29:38I love ground ginger
00:29:39yeah
00:29:40look at that
00:29:41oh that's really nice
00:29:43so what we're going to do about packaging because you've got brown paper here
00:29:46we have but remember back in 1850 paper is expensive stuff
00:29:49so probably your customers would be bringing a basket in if some people were buying milk
00:29:55my grandfather was a farmer
00:29:57and he used to supply milk from a churn direct to the jugs that people had
00:30:01and he got some complaints from one local lady who said that the milk was always off
00:30:05so after the third day of this happening he had to tell her
00:30:08if you tip the steel beer out of the jug first before I put the milk in it'll last longer
00:30:13so you would have had that sort of issue because people are bringing things in
00:30:17not necessarily
00:30:18not necessarily very clean
00:30:19Helen and Ian have learnt a lot about running a 19th century shop
00:30:23my goodness and a straw for the lady
00:30:26absolutely
00:30:27there you are
00:30:28is that a straw you don't spoil your lippy
00:30:30here we've got a clink and drink
00:30:32clink and drink
00:30:33gorgeous sunny day in an amazing location
00:30:35absolutely a wonderful place
00:30:37mmm
00:30:38lovely
00:30:39while they sip traditional ale
00:30:42and a victorian style slow gin
00:30:44in Massham
00:30:47engineer Ollie is also surrounded by history
00:30:57just tell us what you saw inside and what
00:30:59what why why you went in there
00:31:00er
00:31:01well it's lovely in there
00:31:02erm
00:31:03yeah
00:31:04well you can kind of see here
00:31:06you've basically just got all of these steam tubes running over the ceiling of the oven
00:31:11then you've got a cast iron floor
00:31:13more tubes underneath there and we're just trying to work out
00:31:16if these tubes are corroded or if they appear to still be in in serviceable order
00:31:21the Alfred hunt oven is heated by 12 foot tubes filled with water
00:31:28when the fire is lit the water turns to steam which spreads down the tube creating an even temperature
00:31:34Ollie wants to check what state the tubes are in
00:31:36what next is
00:31:38what next is
00:31:39I'll get it back in there again and I'll actually just take like a little hammer in there or something
00:31:43and I just want to listen to each tube
00:31:45because if we've got
00:31:46if they all ring quite nicely for example
00:31:48and we get one that's got a really dull sound then it's probably broken somewhere
00:31:52um
00:31:53so they should all sound
00:31:55pretty similar
00:31:56you know it's
00:31:57it's not it's not completely fail safe but I think it's going to be a good indication
00:32:02um
00:32:03um
00:32:04of that condition
00:32:08if the 100 year old pipes are cracked
00:32:13they could explode when heated
00:32:15so Ollie needs to be certain they're intact before he can fire up the oven
00:32:19you okay in there?
00:32:32it all looks pretty good
00:32:34while Ollie gets on with the ovens
00:32:36work on the shop floor has paused for a trip down memory lane
00:32:40oh that's Charlie Smithson
00:32:42gosh
00:32:44in the 1940s local GP Dr. Dodds recorded Massham life on his Super 16 cine camera
00:32:54the footage has just been digitised
00:32:58Builder Rollo has lived in Massham all his life
00:33:02you know the countryside was just one big playground
00:33:04and then we even used to play what we call Fox Off
00:33:07it was like a big tag game
00:33:09but it was the whole of the town
00:33:14and we used to go and camp down by the river
00:33:17and go in the river
00:33:20and
00:33:21it was beautiful
00:33:23just
00:33:24you know
00:33:25on not someone's days you know
00:33:27Tater picking holidays
00:33:31that was in October
00:33:33when you had a week off to go tater picking
00:33:35and now they call it half term
00:33:37and we all used to go tater picking
00:33:40and you got a pound a day
00:33:43a massive sum of a pound a day for picking potatoes
00:33:47by hand
00:33:49in January you'd sort of come home from school
00:33:53and it was getting dark because it was all white everywhere
00:33:56it sort of stayed light
00:33:57they used to have sledging parties and skating parties you know
00:34:06come back home absolutely freezing
00:34:10so the winter was even a playground you know
00:34:14everything was sort of an adventure really
00:34:16hey that's that cafe there look
00:34:21top of the hill
00:34:22they're sweeping the road off and it says cafe
00:34:25that's here yeah
00:34:27the cine film captured Peacock and Verity in the 40s
00:34:31they don't sweep the road by hand anymore
00:34:34but not much else has changed
00:34:36we'd love you to have this place opened up again
00:34:38but the thing is
00:34:40what we've got to do now
00:34:42it's got these ceilings repaired didn't it Pete
00:34:45meanwhile outside Ian has made a discovery
00:34:55the original shop awning
00:34:58hidden behind a wooden board
00:35:00it was probably installed when the building was last refurbished in 1914
00:35:05how are you going to open it up?
00:35:09ease it out like that
00:35:11very slowly
00:35:12it might be it might come down rather dramatically on top of us
00:35:15and we'll put it down there and crawl out underneath
00:35:17yeah
00:35:18you alright?
00:35:19yeah
00:35:20well as we suspected
00:35:22hey magnificent
00:35:26yeah
00:35:27well that's your answer
00:35:29that does not look in bad condition does it really?
00:35:31well it's not attached to the bar
00:35:33no it's just there's a bit of two by one along the back
00:35:36retractable awnings were invented in the 1890s
00:35:40and within a few years
00:35:42every fashionable shop had one
00:35:44to protect stock from the sun
00:35:46in the days before aircon
00:35:48don't bring it out too far
00:35:50because you might not be able to roll it back
00:35:51no
00:35:52well we can't
00:35:53because there's a bit of tension on the spring here
00:35:59if I come down I can peel that off the edge
00:36:02it won't go a lot more
00:36:11no it won't because it would have come to its extent I think
00:36:14well I can see it rolls on it
00:36:15yeah
00:36:19so it will come out to something like that
00:36:23that's probably been its extent it will come down like that
00:36:27the awning will need new canvas and iron fittings
00:36:30but it works
00:36:31it's a nice mucky job is this
00:36:33look at this
00:36:34filth
00:36:35I haven't been this filthy since
00:36:36since Monday
00:36:38round the back of the building
00:36:40Ollie is ready to heat the oven tubes
00:36:42for the first time
00:36:43plan is we are going to put a heat source on the tubes in the firebox here
00:36:54we'll close that over just for safety purposes
00:36:57and we're gonna we're gonna wait for five minutes or so
00:37:00have a cup of tea and just monitor the other end of the tube that's within the actual oven chamber itself and see if we can increase the temperature in the oven chamber
00:37:10worst case scenario it could explode but we're hoping that won't happen
00:37:27are you nervous?
00:37:28yeah
00:37:29yeah
00:37:39a week into the restoration it's time to think about stock
00:37:44inspired by his trip to Beamish Ian is off to get some traditional ale for the shop
00:37:50fantastic building
00:37:51Feakston's is now famous throughout the world but the brewery started life in 1827 next door to Peacock and Verity
00:38:00they moved to a bigger site down the road in 1875 and their methods have hardly changed since
00:38:06right what we've got here is a mashtone that was put in the brewery in 1875
00:38:11it's only when the brewery was built
00:38:13this is the original mashtone
00:38:15and what we've got in there is a brew of beer
00:38:18and we've had water in it 68 degrees centigrade
00:38:22which dissolves the sugars in the malt
00:38:25that goes across into the copper
00:38:27then we set this sparge arm going to 85 degrees centigrade
00:38:32and that goes round
00:38:34washing all the sugars off
00:38:36yeah
00:38:37so that we get as much as we can from the malt
00:38:39for the sugars that we're going to turn into alcohol
00:38:42yeah
00:38:44come on
00:38:45oh there's a man here working
00:38:46right we've got a copper here
00:38:52this was put in here in 1945
00:38:54copper
00:38:56simply because that's an ideal medium for boiling on a regular basis
00:39:00it doesn't impart any purities into the beer
00:39:04so therefore you can boil time after time after time
00:39:07so what's in there at the malt
00:39:09this is Thiessen's Old Peculiar
00:39:11how many pints is there?
00:39:12just over 23,000
00:39:1423,000 pints
00:39:16well that's not bad
00:39:17but what we can do
00:39:19we can do that three times a day if necessary
00:39:21exactly right
00:39:22so that's quite a bit of beer
00:39:24at the end of the day
00:39:25it is yeah
00:39:26we'll go this way
00:39:27we'll go this way then
00:39:28yep
00:39:29you're the best fellow to talk
00:39:30and I don't catch your head on that thing
00:39:32fancy pulling them pipes in bloody words
00:39:35who would ever think of that?
00:39:37I see you've got some crystal mess
00:39:42no no no
00:39:43get him confused with a crystal mouth
00:39:44no no no no no
00:39:45we're not
00:39:46don't give our secrets away
00:39:48you're all right
00:39:49it might make it more popular
00:39:51yeah that's true yeah
00:39:52after seeing how the beer is made
00:39:57it's only right and proper Ian does a taste test
00:40:00right after all that energy of going around the brewery
00:40:03we'll have a
00:40:04we might just try some of that
00:40:05just sort of wet owl whistle as we say
00:40:07well lots it are
00:40:11could ask you a question
00:40:12because there is a famous beer in mass
00:40:14a famous mixing mass called standard
00:40:16standard
00:40:17a pint of standard
00:40:18what is it?
00:40:19standard is a half of old pequila with a half of bitter in it
00:40:22look at that
00:40:23fresh what more can a man ask for?
00:40:25you couldn't ask for anything more than that
00:40:27there's a pint of standard for you
00:40:29beautiful
00:40:30and that's nearly as good as mother's milk is eh?
00:40:33I'll agree with you on that one
00:40:35there you go
00:40:42marvellous
00:40:43oh
00:40:49well that's a
00:40:50that's a good job
00:40:52a job in the town
00:40:53Peacock and Verity's first stock is sorted
00:40:56back in the bakehouse while they wait for the oven to heat
00:41:06Ollie and Jan have found a hoard of old papers relating to the bakery
00:41:11recipes
00:41:13oh
00:41:14old recipe books
00:41:15oh gosh what's all this?
00:41:21oh something like that
00:41:22there's something about
00:41:24safety of gas equipment
00:41:25yes
00:41:28there's definitely a lot of recipes in here
00:41:31sponge sandwiches
00:41:32sponge roll
00:41:34oh this is going to take some sorting
00:41:38some amazing stuff here
00:41:39code of practical guidance for small bakers
00:41:43that could be handy
00:41:45for almost 100 years
00:41:48the whole community bought bread made in this bakehouse
00:41:52the oven was at the heart of Massham life
00:41:55if Ollie's test succeeds
00:41:58maybe it can be again
00:42:00it'll be lovely to create some of these
00:42:02to recreate them
00:42:04because they'll all have been
00:42:08produced
00:42:09ginger cake
00:42:11there's one recipe in particular that locals remember
00:42:15George Jackson made the most gorgeous hot cross buns
00:42:19I remember as a kid
00:42:21he never put the cross on them
00:42:22sold them by the thousands
00:42:24if we can't do anything else
00:42:26we must have some hot cross buns or else
00:42:29sample one of George Jackson's hot cross buns again
00:42:33oh yes hot cross buns
00:42:36and I wasn't the only one
00:42:38most people just love these hot cross buns
00:42:42Baker Jackson used to bake them
00:42:44and I don't know he had a special recipe
00:42:47and you could
00:42:49I don't think any shop
00:42:51any
00:42:53I've tasted anywhere supermarket
00:42:55they are not like
00:42:57Peacock and Ferristy
00:42:58but can they get the oven working again?
00:43:02it's time to find out
00:43:11hmm
00:43:12so
00:43:16the theory is
00:43:20we've put a blowtorch on one end of the tube
00:43:23in a hope that we could
00:43:25we could heat the liquid
00:43:27vaporize it into steam
00:43:28and that heat will then travel the length of the tube
00:43:30and we can measure a difference in the temperature between
00:43:33our initial measurement
00:43:35and after the tube had been heated for 10 minutes
00:43:37but we've run out of gas
00:43:39and we haven't registered any increase in temperature
00:43:41so
00:43:42I'm going to go into the oven
00:43:44see if we can
00:43:46find a temperature difference a little bit further down
00:43:48in case the heat only travelled so far
00:43:50but it might just be that this is so well insulated
00:43:53that we just don't have enough heat
00:43:55to actually effectively make a change
00:43:57in the temperature
00:43:58in the temperature
00:44:16oh wow
00:44:18you okay Ollie?
00:44:19we've got some hot tubes
00:44:22that's about 80 degrees
00:44:24so what we've found is that
00:44:29we're able to move heat from the firebox through the steam tubes into the ovens
00:44:33and we've gone from about 18 degrees ambient temperature in here to getting on for 100 degrees
00:44:44which means that these tubes are functional and essentially we can get these ovens going
00:44:52so it works?
00:44:55it works
00:44:57it's a huge step on the path to getting the bakehouse working again
00:45:03there's a long way to go
00:45:05but Peacock and Verity's restoration is underway
00:45:09it's been a good couple of days
00:45:12we've shifted a lot of muck
00:45:18and uncovered some nice windows
00:45:21Rolo spatched up all the holes in the ceiling
00:45:25it was a bit of a moment finding that awning
00:45:28we'll have to see if we can fettle it up and get it working again
00:45:33so there's a lot to do, hell of a lot to do
00:45:36but I'm sure we'll make it
00:45:38anything's possible
00:45:40in Mossham, it'll always happen
00:45:49next time, reinforcements arrive
00:45:55it is a mess
00:45:56I think we'll have to help them, aren't we?
00:46:00it needs a lot of work
00:46:02pies begin to be a problem
00:46:05he's eating his pies
00:46:07is probably one of the reasons why we've got to have a deadline on this project
00:46:11the search for stock continues
00:46:14like nunchucks
00:46:16there they are, everybody says that
00:46:18I'm not going to lie, there is a lot of work there
00:46:21there is, it's seen better days
00:46:22it's organised chaos
00:46:25up, up, up, up, up
00:46:29and we're back at the shop next Sunday from 8
00:46:34from 8
00:46:35now, opening up about how to lifelong struggle
00:46:37personal one for Jamie
00:46:38tomorrow night
00:46:39he's launching a dyslexia revolution
00:46:41from 9
00:46:42heading south next
00:46:43back on his travels
00:46:44for our guide
00:46:45in Vietnam
00:46:46on the line
00:46:48there there is no daddy
00:46:50no, no no
00:46:51no
00:46:53no
00:46:55there is no
00:46:57like
00:46:59a
00:47:01like
00:47:03a