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00:00Now then, where do we start?
00:09Massham is a market town on the edge of the Yorkshire Dales.
00:13It's the sort of place where if you walk down the street
00:16and you don't say hello to a complete stranger...
00:20Now then, Les.
00:22It's a very unusual day.
00:25Like many places, their historic High Street is suffering.
00:30But locals have hatched a plan to preserve their heritage
00:34and revitalise the town.
00:36We're on a mission to save our oldest shop, Peacock and Verity.
00:40They're going to turn back the clock
00:42and recreate the building's Victorian shop floor.
00:47Elegant cafe.
00:52An historic bakery.
00:57Perfect.
00:58Everybody will get involved.
01:00All up in this way.
01:02I know they will.
01:03They want to be on telly.
01:08They'll travel back in time.
01:10Ooh. Ooh.
01:11Can you smell that?
01:12I can. What is that?
01:13Pisces.
01:14And rediscover heritage skills.
01:17Smashing, thank you.
01:19Marvellous job.
01:20But with no money, and a building that's falling apart...
01:26Can the town work together to pull it off?
01:31Look at that!
01:32Eh?
01:33Marvellous job.
01:34Oh, yay!
01:35Oh, yay!
01:36Oh, yay!
01:37Oh, yay!
01:44It's got to be.
01:45It has to be a success.
01:46The market town of Massam is bustling.
02:00There are just 24 hours until the grand opening of Peacock and Verity.
02:04Just weeks ago, the building was in a sorry state.
02:14Now it's been transformed.
02:16The cafe is getting ready for customers.
02:28While the shop has been kitted out with 19th century fittings.
02:35Its shelves are filled with traditional local stock.
02:40And the old Victorian oven is about to be lit.
02:43There's just one last job.
02:47The team are hoping to restore the old shop awning,
02:50ready for the big day tomorrow.
02:54Local joiner Ian Johnson has recruited Barry and Paul,
02:58who run a metal workshop.
03:01They've forged new arms for the awning,
03:04and they're helping Ian fit them to the shop front.
03:06Paul, there's no resistance.
03:16It isn't attached.
03:18They're securing the metal arms either side of the window.
03:22They're connected to a wooden board,
03:25which the awning fabric will be attached to.
03:27Have you got that, Ian?
03:30Don't let that, er, just don't let it spin like that,
03:34cos it might snap.
03:36So, right, have you got that, Ian?
03:39Just right there.
03:40The new arms will be used to open and close the awning.
03:46So, I think what we'll do,
03:49we'll get these bolts in there,
03:51we'll offer it up while that's on,
03:53and then we'll, er, we'll weld it all in situ,
03:56er, so it can't turn,
03:58and then it'll go up and down.
04:00We'll try that, make sure that's OK.
04:01Yeah.
04:12There's a bit of long wood in there, Ian.
04:15Just on the floor.
04:17This bit?
04:19Can you just give that a push?
04:20I can't.
04:26The new fittings work,
04:28so they're welded in place.
04:29Now, the team needs to attach the awning cover,
04:34but just who's supposed to be doing it,
04:37isn't clear.
04:39I hate to ask this question.
04:42Are we meant to be giving you a hand with the awning?
04:46You're looking in the sort of thing thing for Christ's sake, no.
04:50Er, er...
04:52Rollo's sort of half lined up.
04:53Is he?
04:54Rollo's pissed off, hasn't he?
04:55Right, well, er...
04:56So you lads are doing it.
04:57LAUGHTER
05:01Why don't we just snake off?
05:02LAUGHTER
05:04Right-o, Ian.
05:06LAUGHTER
05:07The team has got to get the awning on today, because tomorrow is Peacock and Verity's grand opening.
05:20They've chosen the busiest weekend of the year for the launch, Massham's annual sheep fair.
05:25It's an event that lifelong Massham resident, 95-year-old Elsie Taylor knows well.
05:33Here we are at the sheep fair.
05:36It's always a great occasion.
05:37They sold sheep and, er, a get-together for the farmers and, of course, you reared your animals and then you hoped to get some money for them, you see.
05:49You sold them on.
05:51And everybody wore hats.
05:54I love the way they wear their hats at an angle.
05:57Rather rakish, isn't it?
05:59The sheep pens were up to people's front doors.
06:05Crowds of sheep, every pen.
06:08And it was a great gathering of people to meet up.
06:13They were all characters.
06:15Yes.
06:17And it was a great day out.
06:19It's lovely.
06:21The sheep fair is still a huge event, attracting hundreds of visitors to this farming community.
06:29So, it's the perfect time for Peacock and Verity to throw open its doors.
06:34Engineer Ollie has arrived to do final prep on Peacock and Verity's Victorian Oven.
06:42He's the only person in the country who specialises in this kind of oven.
06:49He's spent weeks transforming it.
06:54From a sad and neglected state.
07:05Andy's got it working as well as it did when it was installed in the Victorian era.
07:12It's looking just a job, isn't it?
07:14His mission today is to learn how to control the temperature so the oven doesn't overheat.
07:20I do want to mark some graduations on the damper.
07:22Just so, at a glance, I can just really easily see if it's a quarter open or a half open or a three quarters open.
07:33Just so I know where it's set.
07:36Do you know where it needs to be operationally?
07:39Well, we know from the instructions that it says three quarters closed under normal running conditions.
07:44And we know it's fully open for when we're kindling the fire.
07:47The damper works by controlling the amount of oxygen that can get to the fire.
07:53So it just means, you know, at a glance, if you've got a chalk mark on there, you know, you don't have to be worrying about it.
08:00You can just put it straight to the position it needs to be in and just be confident of it.
08:04The team hopes to use the oven tomorrow to recreate the hot cross buns that Peacock and Verity were famous for.
08:11They must have come out of there in their thousands.
08:15They were big, long ones. They're not the least useless things that you see now.
08:19They were long. You could have been to four, basically.
08:23He never put the cross on them.
08:24I don't think any shop, any, I've tasted anywhere supermarket, they are not like Peacock and Verity.
08:34If I could walk into Peacock and Verity and buy a hot cross bun, it would make me feel young again.
08:42The oven needs to be at 230 degrees tomorrow, when local baker, Jared, is coming to recreate the original recipe for the opening.
08:58That's the experiment that we're going to do today, is get a bit of that coal in the firebox and actually just see how it performs.
09:03And that kind of informs me with about the big day tomorrow about actually how I'm going to have to manage this fire to make sure Jared can produce something edible out of the other end.
09:15But yes, we've got the tools of the trade here, which is the shovel and this.
09:28So this coal could go everywhere because actually you've got to try and get this scooped up and thrown into the furnace.
09:37But it's only seven inches wide, so we'll see how we get on.
09:45Well, we'll see how that goes.
09:55Just across the road, Head of Volunteers, Val, has organised some last minute fettling to create an elegant approach to the shop.
10:06What we're thinking, if we can persuade the visitors to park down on the shouting home, which is 70 foot down the bottom of the hill,
10:14then take a leisurely stroll up through the park, come out there and be right opposite the shop.
10:20So we're looking to make this area as amenable as we possibly can.
10:24It's called Tittybottle Park. It's one of several Tittybottle Parks in the area. There's one at Otley, there's another one at Bishop Auckland, I think.
10:34And I think there's maybe one in Redcar. They were in areas where there was middle class Victorian housing, where everybody had a nanny and the lady of the house didn't do that kind of thing.
10:44The nursemaids would go out with babies in prams and sit in the park and have a chat while the baby's fed from the Tittybottle.
10:54So I've ended up being Miss Tittybottle. I hope they're not going to do a calendar this year.
11:01It's a bit better. At least you can sit on it now without catching your bum metal.
11:09I'm going to get a bigger brush, I think.
11:13There was a smashing view at one point. You could stand at this one and watch cricket.
11:17The park was built around the 1900s, when Peacock and Verity was thriving. But like the shop, it's seen better days.
11:25The story is that Mrs Bob Taylor used to stand at the top here and shout Bob because she could see him on the pitch and tell him that his tea was ready.
11:37Well, do you think we ought to do a bit more? I'll have to do a bit more. I've had my break.
11:41Yeah, you've had your break. I'm about to seize up.
11:47While Val and her helpers roll up their sleeves,
11:50two other volunteers, Alan and Debbie, have come to the Theatre Royal in York
11:56to choose Victorian costumes for the team to wear behind the counter for the launch.
12:03That's my favourite. That's my favourite.
12:07It's an Aladdin's cave. It's just a sense of wonder.
12:11It's astonishing what they've got here.
12:14If you can't find something here, then there's something wrong with what you're looking for.
12:18And the fact that Pauline knows exactly where everything is,
12:25there's probably nothing you don't know where it is.
12:28Well, I put it all here, so... Yeah.
12:33The team hopes that dressing as Victorians will give visitors a feel for what the shop was like in its prime.
12:39I'd be better off as a grocer. Yeah. Yeah, rather than a rich man.
12:45It's... I know my place.
12:48So...
12:50I think you look like a crazy landowner.
12:53Well...
12:55The crazy bit, you're spot on, but...
12:58Crazy grocer!
12:59I don't mind being a crazy grocer.
13:02I don't mind being a crazy grocer.
13:06I mean, that's...
13:08That's quite eveningy, I feel.
13:10Yeah, I think that looks more atmospheric, if you like, than that one.
13:14Right.
13:15That's a stunning dress, but is it quite what we're looking for?
13:19Right, let's go for that one instead, then.
13:21That one instead?
13:22I won't try it on, but...
13:24Well, you did on Friday.
13:25Go look.
13:31Well, that fits, but we need a hoop to go under it.
13:37That's good.
13:38How's that?
13:39Well, I like it.
13:40Oh, if you like it, that's... that's... that's important.
13:43But hey, what do I know?
13:45Well, if the expert likes it, then that's brilliant.
13:48Yeah, but I'm at the mercy of your ladies.
13:50I know, so am I.
13:56Back in Massam,
13:58the team is struggling to work out the best way to attach the awning.
14:03I don't want to take the old one off
14:05till we've had a tryout on top...
14:08Right.
14:09..of the present one.
14:10Yeah.
14:11Cos we can keep the edge in line, if that makes sense.
14:15Basically, we need to see whether this edge is straight first.
14:18We need a line down that edge to see what's happening there.
14:21Because if we fasten everything straight,
14:24and that isn't straight, we'll have a kink in the awning.
14:27Mm.
14:29Barry has spotted a problem.
14:31The wooden mountain doesn't look straight.
14:34And nobody wants a wonky awning.
14:36I'm just worried if we don't get that right,
14:38it'll end up going cockeyed onto the...
14:40I know what you mean, yeah.
14:41Yeah.
14:42Onto the reel.
14:43Yeah.
15:01With launch day tomorrow,
15:03the team have got to get the shop's new awning on before nightfall.
15:08They've commissioned a traditional Victorian-style canvas,
15:12and Barry's got a plan for winding it onto the roller
15:15without letting go.
15:17If they do, they will lose the tension on the roller springs,
15:21and the awning won't work.
15:23That's it.
15:24You can see it all the way that way.
15:26Is it sort of going straight on?
15:29It's going, yeah.
15:30Yeah.
15:31Yeah, go on.
15:32Okay, yeah.
15:33You ready?
15:34Yeah, go on.
15:35Okay.
15:37Right.
15:38Nearly there.
15:40A little bit more, a little bit more, a little bit more,
15:41a bit more, a bit more, a bit more, a bit more, a bit more,
15:42a bit more, a bit more.
15:43Right, have it there.
15:45The fabric is mounted on the roller,
15:48and the end is fixed in place using a wooden baton.
15:52I can staple that,
15:53if you keep that level at the end, Barry's end.
15:56No, we're all right. It's all right, yeah.
15:57Yeah.
15:58Right, straight over our heads, pal.
15:59Hang on.
16:00Just hang on.
16:01Hang on.
16:02Oh!
16:03Shade!
16:04Oh!
16:06Oh, shit!
16:08Oh, shit!
16:10Oh, shit!
16:12Oh, shit!
16:13Oh, shit!
16:15Oh, shit!
16:16Oh, shit!
16:17Oh, shit!
16:19Oh, shit!
16:21Oh, shit!
16:22Oh, shit!
16:23Oh, shit!
16:24Oh, that's looking beautiful!
16:27Yay!
16:29Well done, boys, well done!
16:31Whoop, whoop, whoop!
16:33Whoop, whoop!
16:35Whoop, whoop!
16:37Whoop, whoop!
16:38Whoop, whoop!
16:44It's gone well.
16:45It has gone well.
16:47And it looks good.
16:50looks good yeah happy with that round of applause ladies and gentlemen next door at the butcher's
17:05owner richard is preparing food for tomorrow's launch
17:09it's going to quickly make 30 pot pies for peacock and verity this butcher's started life as part
17:22of peacock and verity in the 1930s it became a separate shop so it's only fitting richard is
17:30making pies for the grand reopening making all these for uh peacock and verity it'll be just
17:39they would they would make it exactly the same way as this i think if i remember rightly they used to
17:45make it a little bit more coarser than this and they used to make a gray filling it used to be graded
17:52theirs the british pork pie has been around since the 14th century and was popular as a portable snack
17:59with huntsmen and laborers in yorkshire they're usually served warm you don't find many pork pies
18:08now with gray filling in it's more of a slightly more up north as a pink because we use a little
18:14bit of salt and we cure the meat so when you cook it the meat inside's pink richard has worked here all
18:22his life and it was his grandfather tommy beavers before him started off as at 12 on a night working
18:30for my granddad we used to do deliveries and you would get on your bike and take it to their house and
18:39there was there was you know there was one gentleman couldn't read or write so i would have
18:45to read his post for him what he'd got during the week it was always deep clean day on a saturday
18:50afternoon everything out of the fridges the cold room floors scrub the all the duct boards and everything
18:56what you used to used to stand on duct boards in them days wooden boards and sawdust and they were
19:02all to scrub and there was no fancy power washers or like that you had to scrub them by and it was so
19:08different it was so nice nowhere near as complex as it as it is now nowhere near as complex as it is now
19:15richard takes pride in preserving the old ways and all his meat comes from local farms
19:35massam is traditionally a farming community and most locals are connected to the land in some way
19:43project volunteer ian grew up on a farm near here and this rediscovered archive shows him outside the
19:52old farmhouse in the 70s it was our house it background at the farmyard there
20:01my mother was in partnership with her brother my uncle arnold and had a little farm
20:05in phoebe 40 acres could make a living on 40 acres
20:09you've got the heifers up at the high barn you have to go and sort them out that's your young stock
20:16you have to go up every morning and follow them father them a good word is father
20:20bothering is a good old yorkshire word basically means feeding them it's a hard life at times there's
20:28no doubt about it in winter you know you've got long winters i probably realized that farming was
20:36going to change i mean even at that age you realize it wasn't going to go on forever things were
20:40changing and all the farm buildings you know they're all they're all houses now it's a bit of a shame
20:47really because you lost a lot of character in a village really to be fair because it's all gone
20:52hasn't it it's history really and it's gone preserving the history around them is a huge motivating
21:03factor for the whole team and the restoration project is supporting heritage crafts too
21:09they've commissioned a sign writer to recreate the original shop signs
21:14so then we get our gold leaf
21:18in this book it's transfer gold it's
21:21very good stuff and it comes in little books like this
21:26three and a half inch squares i think it is but we just start tacking it on there
21:33and wherever wherever the varnish goes it should stick
21:38just fill in all the area there just use all you build off your sheet
21:44as it's quite pricey stuff as we know gold
21:47how long have you been signwriting for paul oh probably probably about 40 years now man and boy
21:59paul is also able to paint signs freehand a dying art these days
22:04i rent shadow on here so it follows the shape around
22:18putting up the signs is ian's very last job on the shop
22:25is that the middle there somewhere is that the middle
22:28the signs are based on the originals from the 1900s
22:44yeah excellent they're the icing on the cake
22:49ian has finished in the nick of time as the heavens open
22:59it's not the weather they want the day before the grand opening
23:04yes it's a yorkshire summer
23:11absolutely marvelous cheers
23:13is inside disaster the bakery roof is leaking right onto the oven threatening the plan to bake
23:26hot cross buns tomorrow what's pouring in on top of the oven here we've got a hell of a lot of water
23:33coming in coming in this roof um and it's all dripping right down here into the stoke hole
23:40the ovens themselves are all sheet iron you know um and if it's just got wet lagging
23:47sat on top of it then you know it's only a matter of time before uh irreparable damage is done
23:53it's not ideal i'm hoping for no rain overnight otherwise um yeah it's going to be a bit of a damper
24:00so i'd prefer tomorrow
24:10the big day has dawned and thankfully the sun is out
24:16volunteers are arranging a display of vintage cars outside the shop
24:21and inside the shelves are stocked with local produce
24:30the grand opening is just a few hours away but there's no sign of ian
24:37locally there's a new volunteer yvette who's come to give the shop a final polish
24:44where's this step where's this step oh i don't know you think there'd be somebody else wouldn't
24:51you always me ain't it always me well i've come all prepared and i've got i've got me yeah rubber gloves
25:02i'm going to have to kneel down i hope i hope you don't see me knickers when i when i get down
25:07i think it's probably known that sometimes i dress up and it is me is yvette that's what it is it's me
25:18it's not my sister or anything like that and sometimes i refer to her as her and him and that
25:24type of thing but that's because i'm a transvestite uh a cross dresser or director carly
25:32i think yvette sort of is somebody that i suppose takes you over in a way
25:43she's a very proud proud person is yvette and she shows off a bit really doesn't she
25:48and and ian doesn't do that at all i had to take over the job of market superintendent
25:54and uh it seemed quite a good idea that yvette really did it and so yvette used to come out every
26:00single week in some extraordinary outfit and she became i suppose well quite famous really doing
26:07the market did anyone ever give you a hard time no ever um i can't think of an occasion
26:19when anybody's really been upset to be fair and said something or whatever it's a very understanding
26:27place i think it's a it's a really nice place and that's what it amounts to i think everybody's
26:32accepted and for what they are very affable everybody likes him whether he dresses normally
26:44in his working clothes or whether it is a vision as a woman he makes a beautiful woman
26:51he really does nobody's face bite he can go anywhere and we all accept it and that's lovely
27:03yvette is a local celebrity in massam and no special occasion is complete without her
27:10so it's only proper she's helping with peacock and verity's launch
27:20why is this your job in that well because i don't know really i don't think anybody knows what to do
27:27really how do you know what to do because i was trained at my mother's knee
27:34why is donkey stoning well donkey stoning is something they did certainly around here
27:44and the women who didn't do their front steps were mucky pups mucky pups
27:49yeah every morning to be out snub the step off and finish it off with a donkey stone
27:57right now then this is the donkey stone so basically you rub it
28:09on the ends and you get a nice edge on it donkey stones were made from ground stone cement and bleach
28:16formed into a bar they were popular with housewives in the north who took pride in a tidy step
28:23how you doing yvonne are you all right yvonne who have you been seeing
28:31well i'm not too sure who it is but uh but you look absolutely gorgeous
28:38round the back in the bakery ollie's also getting ready for the opening trying to get the oven to
28:44temperature it needs to get to 230 degrees by this afternoon to bake up cross buns for elsie
28:53how many times have you checked it obviously oh i've been checking it every i need to leave
28:57i need to leave it alone i've been checking it too often really but you know we're actually
29:02getting some heat in this whole thing now and there's quite a quite a fire in there
29:10yeah it's a bloody inferno you don't you just put your
29:15i'm near it so what we'll do now is we'll get a bit of a
29:19we'll get a bit of fuel in there
29:31right so time to take the temperature
29:34what temperature was it last time your enemy uh last time it was about 84 but it had been creeping
29:42up by like one degree every few minutes
29:4594 when we crack the 100 centigrade mark i'm going to be happy you know that's kind of
29:55we're really starting to move then and we're kind of we're kind of halfway
29:59200 i think will be
30:00you know open the champagne and if we do actually get to 230 to actually bake anything then it's
30:06just going to be incredible but um 94 i'm reasonably happy with because i've only really started
30:11putting coal on an hour ago and getting that damper open and really kind of starting to to open it up so
30:17you know how long we've got we've got another two hours i think we're on track
30:28massam's world famous sheep fair has begun and the town is filling up with visitors all eager to see
30:37what the peacock and verity team have been up to it's time to throw open the doors and who better to
30:44mark the big moment the massam's 91 year old town crier look in the business oh yay oh yay oh yay
31:01welcome to the grand opening of peacock and verity on this massive sheep fair day god bless king charles
31:15the hard graft and passion the volunteers have put in has paid off but they can't relax yet
31:22they've got a shift to work over the last few weeks they've gathered traditional victorian stock
31:29like pork pies from next door cheese from swaledale soap flour all made within a few miles of massam
31:42and the produce is flying off the shelves
31:49what do you think in the shop i think it's excellent you made a super job
31:53it's very a nice addition something a bit different i like all things anyway it's quite comforting isn't
32:00it you know when you've got all these old things around you it's very nice it's lovely yeah i'm impressed
32:05among the first customers is elspeth owner of rosebud preserves who supplied local jams and chutneys to
32:14the shop manufacturing locally and selling locally and being part of the community is such an important
32:20thing so i feel very privileged that i'm in here thank you very much i can't i can't say anything more
32:26than very very hefty congratulations and i'm i'm so proud that it's happening both visitors and locals
32:34are having a great day at the fair with its rare breeds and famous sheep races
32:40anybody else for a yellow ticket anybody for a yellow
32:52elsie is enjoying the show with the daughter before heading to the cafe for a hot cross bun
33:20everything is ready for her arrival except the oven
33:27the soaking last night is causing concern
33:32the problem we've got is that it's saturate with water on top and you can see here
33:37we've got the water creeping out and there's a little bit dribbling down here see leaking the roof
33:44is soaking the lagging on top of this oven and that lagging i think it's probably quite saturated
33:51and it's just creeping down you know all the cracks in the the gaps in the castings and around the
33:56and around the kind of body of the of the oven and uh you know you can just see how much how damp it
34:03is in there because look at all this condensation on the door here it's absolutely sodden
34:07as the oven struggles to heat up water that came through the roof last night is cooling it down
34:15we've really got quite a battle on our hands because we're not only trying to
34:19heat the ovens in their normal operating condition but it's actually just really damp all around this so
34:24that's conspiring to kind of cool them at the same time as we're trying to heat them
34:27but you know it's really an uphill struggle for us you know it's creeping out of everywhere so that
34:32that's what we're up against
34:41it's launch day for peacock and verity and out in the dales volunteer helen is making home deliveries
34:48in their vintage van taking flour vegetables bread and cheese into the surrounding villages
35:05there you go thank you very much cheers thank you see you
35:12in the old days peacock and verity did home deliveries
35:17as most people in this rural community didn't have a car
35:21after almost a hundred years the delivery van is back now then james
35:29i brought your delivery thanks very much thank you and who's this this is tony hello tony
35:36he's gorgeous
35:41helen is delivering flour from a local water mill that's been working for centuries
35:45just like they used to back in the old days
35:53hello delivery from peacock and verity
35:57hi hello i brought your flour thank you very much i'll be careful it's heavy yeah you got it
36:02yeah i've got it excellent my mommy used to get deliveries like this oh amazing well enjoy your
36:08pleasure thank you thank you bye there we go
36:26meanwhile back in massam peacock and verity is heaving
36:30and if that is making the most of the limelight
36:39oh you've just got your paper paper
36:41i'm wearing the outfit you'll have to wear
36:49oh i can wear that yes i can get away with that
36:58i'll have to go and get myself organized because i've got to go and get some tea cakes for elsie
37:02so if i can come in here
37:14local baker jared has made the dough for elsie's buns
37:18using peacock and verity's original recipe
37:21in the furnace room oven inspector andy has arrived to see the fire in action
37:34wow yeah that's a nice drawing tick yeah going through there it's amazing
37:38it's gentle if you if you open that down front open the ash pit door it just goes
37:42yeah i can't i can't believe it so do you reckon you're ready for another um yeah i reckon
37:47it's good so you're the operator you're the operator do you want to wear you you're probably
37:55welcome to give it a no no no i'll only i'll end up with coal all over the floor yeah no no no
37:59i'll let you do it just gonna keep it nice and broken up so we don't get any clinker yeah and
38:05these are the original tools these are the original tools wow yeah the shovel was knackered
38:10but it's about 50 50 if i managed to get this all right yeah
38:28wow three stage shovels yeah excellent that's it
38:33just case a waiting game yeah really yeah yeah just keep monitoring the temperature
38:38with the oven signed off and the temperature creeping towards a magic 230 degrees all ollie
38:45can do is watch and wait it's a nice view isn't it there's just something that makes the uh these
38:52old buildings kind of feel a bit more alive isn't it when uh there's a bit of a bit of smoke kind
38:57of wafting out the top of the chimney yeah
39:01ian has slipped into something more comfortable to put the awning out because special guest elsie is on
39:11her way you're knocking a bit of with its paint off each time
39:24there we go it's a job in a town
39:35in the bakery it's a huge moment it's taken ollie weeks of blood sweat and tears to bring this victorian
39:44oven back to life we are at 228 so uh two degrees and two minutes to go uh and then it's um it's teak
39:53time isn't it what we're going to do when we get to 2 30. uh i think we're i think we're going to go
39:59and have a um i think we're going to go not i think we're going to go to bed
40:07uh when we get to 2 30 i think we're going to go and um pop a bottle of champagne have a
40:12sit down and go and watch some sheep racing there we go
40:24well done ollie and your family
40:31hey proper job
40:33right better go and shut it down because uh still time for an explosion isn't there i hope not
40:44and with the oven working like a dream the hot cross buns go in because elsie has arrived
40:52so have you been happy in massham yes i do feel connected here yes lovely connections my father
41:02lived here my grandparents lived here and so there are memories of how they lived and enjoyed life in
41:14a different way to what we do now simpler life elsie's family has lived in massham for generations
41:22she shopped at peacock and verity as a child in the 30s and 40s it's brought back a lot of memories
41:29i think you've done a very good job and the shop through there with all the old provisions which
41:37i can remember yes it's wonderful
41:44the wait is over in the bakehouse the volunteers have gathered to see the hot
41:50cross buns come out of the oven and only the best will do for elsie
41:56congratulations everyone who's worked really hard congratulations
42:04now which is the best one
42:07let the baker decide
42:10that one that one's the one is it right you take it through to elsie
42:14all right you've been waiting a long time
42:23right now then straight out of the oven
42:26oh how lovely you'll meet that brings back many memories oh the smell that's what we wanted
42:37isn't it oh that is delightful we've been promising you this all along absolutely as a girl i can remember
42:43coming here and these were the best the smell everything oh yes
42:49oh perfect oh yes
43:01i'm gonna sit down oh
43:05just reminds me of years ago walking down here and you could smell them before you got in the shop
43:11and there's no shop now or supermarket can make anything like this exactly they are gorgeous
43:18all right aren't they
43:19it's been an incredible day and it's time for the team to party
43:34massam style which means morris dancing
43:39and cracking a few beers with friends
43:42volunteer val can finally put her feet up with town crier john todd
43:55how are you doing darling all right darling how are you all right yeah good nice to see you
44:00are you going to come and have a sit down i would love a sit down yes
44:04i'm really pleased because it was the art of massam it was a really typical beautiful
44:12old-fashioned family grocers yeah it's lovely to see it open again you know and i know for certain
44:20it will benefit massive people as well as strangers as well so i wish them all the very best
44:27time for a team photo all up in this way and one last outfit from yvette
44:34ian when you finish with their boots can i have them
44:45five weeks ago it looked like the restoration of peacock and verity might never happen
44:51it needs a lot of work oh flip oh darn it's catching it's on bottom now catching up bottom
45:03whoops but this little town has pulled it off celebrating local produce
45:09craftsmanship and above all community this is about doing something of value it's exciting
45:18it creates a whole different atmosphere in that part of massam well there's not much meaning
45:26vet agree on but we agree on peacock and verity it matters to massam and let's just hope it works
45:33because the past is important but the future is important as well and with shops having a hard
45:39time maybe this is the future for massam as we say in yorkshire we'll see thee sometime
45:48and that is a job in the town
46:09so
46:18so
46:18so