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00:00You've got a big one of them.
00:02It fixes everything.
00:04Just smash everything up.
00:06Yes, that's me, John Richardson.
00:08And yes, that's my first time holding a sledgehammer.
00:12Oh, yes.
00:13Let me explain.
00:15I absolutely love pubs.
00:18I think they're a really special part of British culture.
00:22And the only thing I don't love about them
00:24is how many seem to be closing.
00:26And a few months ago, I visited a beautiful village
00:29in North Yorkshire,
00:30where a community had raised the cash to buy their local.
00:33It's safe to go in, yeah? Yeah.
00:35Wowie.
00:36It's called The Plough,
00:38and anyone can become a shareholder
00:41to help get the pub back on its feet.
00:43I'm the treasurer for my sins.
00:46She's a good woman.
00:47She's tight.
00:49Well, she's from Yorkshire.
00:51After seeing the pub for myself
00:53and getting to know the people here...
00:56That is exactly what The Plough should be.
00:58Cozy little room.
00:59Full of people.
01:00I couldn't resist investing too.
01:03First night I'll be here, I'll pull the pints.
01:05Good.
01:05And I'll pay for half of them.
01:07Pay for them.
01:08Did you get that on camera?
01:09Because we want that.
01:10No, no, I'm gone, I'm gone, I'm gone.
01:11So here we are.
01:13What a shot.
01:14Out of my comfort zone, in a hard hat.
01:17I think I'm better at this than he is now.
01:19You didn't need to get me a room that is taller than me, did you?
01:21It might have been for entertainment value.
01:23Was it?
01:24Living out my dream of owning a pub.
01:26Do you know what I can feel without getting emotional?
01:29You can feel the history when you stand down the bar.
01:32It's a massive project.
01:34Yeah, there's a lot of work we've got to do.
01:36Electrics, plumbing, putting in new windows.
01:38And we all need to get stuck in.
01:41She's a beast.
01:42It's all going back together stronger and better than it was before.
01:46But together...
01:47On three, two, three...
01:49We will do whatever it takes.
01:51If you want to bring a pub back to life, start by bidding on this beautiful shoe.
01:55To get our pub back serving again.
01:58Let's get a pub finished.
02:12It's late October in Fadbor.
02:14We're still waiting for plans for the new toilet block to be signed off.
02:18So last time I was here, we turned our attention to the pub's exterior.
02:24So I'm all the way back to the plough.
02:26I feel it apprehensive, which isn't the mood of the piece,
02:31because they're all so jolly and optimistic.
02:33But last time I was here, it was just supposed to be a bit of sandblasting.
02:37Get the outside tidy.
02:38And then they found lintels missing, rotten lintels.
02:41And it has increased the workload, increased the need for more money.
02:46And all I'm thinking is, have you seen the inside?
02:50Like...
02:51This was supposed to be just painting up the outside.
02:53You haven't got any floor.
02:55You haven't got any walls.
02:56There's a massive hole behind the bar.
02:58We'd hoped to reveal the original stone under layers of paint.
03:03But instead, we uncovered serious structural problems.
03:07It would have been lovely had we had half a million quid to throw at the project
03:11and get a bunch of contractors in and simply do the project that way.
03:17But with just over £60,000 in the renovation pot,
03:21we're doing most of the work ourselves.
03:24While the committee decides the next move,
03:26we're turning our attention to the plough's floor.
03:29And this morning, I'm back at the pub to help with it.
03:35Something's happening.
03:38Cement mixer, that's new.
03:44Plough do?
03:45Good morning.
03:46That's my new thing, plough do. Do you like it?
03:48Plough do, yeah, that would work.
03:49Plough do, but the plough.
03:50How are you feeling?
03:51Yeah, not too bad, thanks.
03:52Good?
03:53Bit weary, you know.
03:54Weary?
03:55Lot to do.
03:56Life or pub?
03:57Bit of everything.
03:58OK.
04:00Right.
04:00So do you want some therapy or do you want me to help you with the pub?
04:02There's nothing like a bit of building work to clear the mind.
04:07Where are we at today?
04:07So we're in the process of getting the floors in the next room
04:12levelled up and then put the insulation down and such,
04:17like, ready for concreting.
04:18That sounds very exciting.
04:19It is a little exciting.
04:21Because I must admit, when I first came in,
04:23one of the things that shocked me the most was the floor.
04:27But concrete flooring will feel...
04:29And it'll feel like you don't fall over every step you take.
04:32Yeah.
04:33Constant trip hazards.
04:34Well, it'll feel like a, what do you call it, a building.
04:37A building?
04:38Yeah, that would be nice, wouldn't it?
04:39It's a tent.
04:40As opposed to the outside but with some walls around it.
04:42Absolutely.
04:43That's what it felt like before.
04:44Putting flooring feels really big.
04:45So is that happening soon?
04:47Hopefully over the weekend, yeah.
04:50We've got a few little bits and pieces for you.
04:52These tiny soft hands are yours.
04:54I've got gloves.
04:55I've kept my gloves from last time.
04:57I'm useless but I ferret stuff away.
04:59I'm like a little hamster.
05:01The finished pub will have three areas.
05:04The bar area, dining room and a smaller side room.
05:08It's a large 90 square metre footprint that a contractor would charge about £8,000 to concrete.
05:15So in order to claw back cash, we're attempting to do it ourselves.
05:18Starting with the smallest room next to the bar.
05:21If this test goes well, we'll then tackle the rest of the ground floor.
05:26The first job for Peter and I today is to get some insulation laid down to make the finished pub
05:30warmer and save on heating bills.
05:34We've got a layer of plastic first.
05:36Right.
05:37And then a layer of polystyrene over the top of that.
05:39And the polystyrene, have we sort of sourced that from somewhere else?
05:42Yeah, so that's been begged, borrowed and stolen.
05:46Nice.
05:47Saving?
05:47It's saving it and it's not going into waste.
05:51Once we've laid the insulation, the next stage would be to put underfloor heating on top of it.
05:56Thankfully, someone more skilled than me will be doing that bit.
05:59Now this is like mad Jenga.
06:02Oh, fun.
06:04Shall we go Tetris rather than Jenga?
06:06Tetris, yeah, we'll do Tetris.
06:08Jenga tends to collapse at the end.
06:09No, we'll do Jenga in that case.
06:14So then it's just a matter of pushing it into the...
06:17I would probably do it the other way round.
06:19That way.
06:21And it clearly won't go in there.
06:23Because there's a thing in the way.
06:24Oh dear.
06:26Bad start, isn't it?
06:27Yeah, so we'll work our way around that.
06:29Is it wide enough to go that way?
06:31Is it going to fit to it?
06:34Oh, it's not far off, is it?
06:35It's annoying, isn't it?
06:36So if you... nice straight line across there without cutting...
06:39Nice straight line.
06:40Not that line there though.
06:42No.
06:44And then you say straight line.
06:46The donated insulation is all different thicknesses
06:49and we need to lay a depth of 100mm across this whole room.
06:53It's the rest of it 75mm, not 100mm.
06:56We've got some 25mm and some 75mm so we can make up...
06:59That makes 100.
07:00Castor's countdown.
07:01Finally coming useful.
07:03Getting the hang of it now.
07:04Getting right into sawing and whacking stuff.
07:07Tell you what, the angle you've gone on with that,
07:08I bet it will go in the other way up.
07:10Shall I just pretend that's why I cut it at that angle?
07:15Oh, there you go.
07:17I accidentally did it perfectly.
07:18Perfect.
07:19Are you out of breath, Peter?
07:21I'll live my life out of breath.
07:22Right.
07:23I feel like a lot of the work I've done so far
07:24is going to be hidden and unseen.
07:27There is a reason for that.
07:28But we'll know it's there, won't we?
07:31Man hands.
07:33Look at them.
07:36Grafting.
07:37I can start shaking people's hands tighter now.
07:42The next stage will be to lay the underfloor heating and concrete,
07:45which is being done at the weekend by volunteers.
07:48So that's about all we can do on that for the minute.
07:51Right.
07:51Pub?
07:52Oh no.
07:52Pub.
07:53There isn't one.
07:54Paint.
07:54Barman?
07:57Hello.
07:59I think that broke.
08:02Might need to take a bit out of that corner.
08:05Sounds like you've just done it.
08:08It's the first constructive thing I've done in the pub.
08:11Anything else I've done in the pub has been destructive.
08:14Taking down, removing, smashing.
08:16I loved it, don't get me wrong.
08:18But it's nice to put something back in.
08:20I'm not saying I'm going to become a builder, but I could if I wanted to.
08:25I think I could build my own house now.
08:28Where are you living these days?
08:29Do you need an extension?
08:30Would you hire me?
08:33Would you hire me?
08:35Would you hire me?
08:41If this test concreting is a success, I'll finally feel like we're making real progress with the build.
08:47So today, hospitality expert Jackie and I want to take a giant leap forward with another important part of the
08:54project.
08:55The food.
08:57Oh, it's nice and warm in here.
09:00Yeah.
09:01We're hitting the road to find local suppliers for our signature dish, the plough's ploughmans.
09:08When we start with the plough, we want to be able to name the suppliers and, you know, have that
09:14kind of everything within sort of a 20 mile radius or, you know, whatever it may be.
09:20Because there's no reason to not do that.
09:23Our first stop is the village of Hovingham, about 10 miles south of Fatma.
09:28Hi, Simon.
09:29Hi, Jackie.
09:30Are you all right?
09:31Yeah, lovely. Nice to see you.
09:32Hello there. John.
09:33Nice to meet you.
09:33Nice to meet you. How are you?
09:34Very well, thank you.
09:35What time did you get up this morning?
09:37Half one.
09:38Half one?
09:39Half one.
09:39That was yesterday.
09:41Almost.
09:42We'll need bread for our ploughmans, so we've come to a family run bakery opened 10 years ago by Simon
09:47and his wife.
09:49Smells incredible in here.
09:50We thought it'd be quite good to do a signature ploughmans at the plough and sort of do it with
09:56a bit of a twist.
09:57Yeah.
09:58What flavours do you do?
09:59Cheddar and jalapeno, hot honey and parmesan, olive and lemon thyme is a really popular one.
10:08Could you do pickled onion?
10:10Could be arranged.
10:12I don't know why it's...
10:13Immediately all I'm thinking of is pickled onion and sourdough.
10:15Pickled onion and sourdough.
10:16Yeah.
10:17That could be a thing, couldn't it, on the ploughmans?
10:19Those flavours sound spot on.
10:21But how does Simon's bread taste?
10:25This is a brown spelt-off.
10:27That's lovely, isn't it?
10:28Really nice.
10:29We like using spelt because it's less gluten and it's got more flavour.
10:32This is our granary sourdough.
10:34This is our granary sourdough.
10:34I don't think I've had a granary sourdough before.
10:36I don't think I have either.
10:37I've always had white.
10:39Crusty, yeah.
10:40Very nice, isn't it?
10:41I like that.
10:42Really good.
10:43Bit of that, buttered on both sides, a bit of cheese in the middle, like a grilled cheese.
10:49Oh, I'm getting very excited.
10:50This is the most excited I've been about the menu.
10:53Oh, is it?
10:53Yeah, I don't know why.
10:54This has got me like...
10:55Because I think if the bread's that good, then everything else gets elevated, doesn't it?
11:00If you sat down and you were served that bread when you first start with a really good butter, you
11:05know you're in a good place, don't you?
11:06Thank you very much.
11:07Thank you very much.
11:08Lovely to meet you. Thank you for that.
11:10That was delicious.
11:10Thanks very much, Simon. Nice to see you.
11:15I think we have found the bakery.
11:17Yeah.
11:18I wish you could smell it.
11:19It smells amazing.
11:23Yeah, it was a bold play to suggest pickled onion bread.
11:26I don't know where it came from.
11:27It was just a flash of inspiration.
11:29But that tang, especially in the sourdough, then you put a nice wedge of cheddar cheese on there.
11:34Wallop.
11:35I mean, I can't have the cheddar cheese because I'm vegan.
11:37But I can watch other people eat it and let them enjoy it and then make them feel bad about
11:41it.
11:42That's my goal.
11:46Our next stop is a goat farm 50 miles north in the village of Rosedale Abbey.
11:51So what are Rosedale?
11:53They make goat's cheese.
11:57But you can't have goat's cheese.
11:59You see, that's what I would miss more than anything.
12:02Cheese.
12:03Cheese, yeah.
12:04The cheese is the thing that stops people going vegan, but that's fine.
12:07Just have cheese.
12:09Yeah.
12:10No, I think it's there.
12:11Goat's cheese.
12:12Perfect.
12:13And a goat.
12:15The goat's come out to say hello.
12:17Welcome.
12:19Meeting us are owners, Susie and Jonty.
12:22I'm Jackie.
12:22Hello, Jackie.
12:23Hello, John.
12:24Would you like to come and see the goats?
12:25Yeah.
12:26Brilliant.
12:26Come on, then.
12:27We've got about 110 of them.
12:29And everyone I know by name.
12:30Hello, guys.
12:38110 is a decent number of goats, isn't it?
12:41Susie and Jonty have been raising their Guernsey goats on the North York Moors for the past six years,
12:46swapping city careers to make traditional handcrafted cheese.
12:53Want some?
12:55Ah, there you go.
13:00So you do everything here?
13:02The whole of the cheese making is 13 metres from coming off the goat to coming out as cheese.
13:08Wow.
13:08So completely sustainable.
13:10Yes.
13:10And what about age?
13:11How long do you age your cheese for?
13:13The cheese is turned every day and it's, because it's a soft, mould-ripened cheese,
13:17it's only got a six to eight weeks shelf life.
13:20The Bellend Blue at the moment is very strong.
13:22Named after the local landmark of Rosedale of Bellend.
13:24You shouldn't say things like that.
13:28And we also have the Rosedale Blue, which is also a pierced blue cheese as well.
13:32Excellent.
13:33I mean, even as a vegan, I'm sold on these cheeses just from their names.
13:37But I won't be trying them, so let's hope they tickle Jackie's taste buds.
13:42So we're going to start with the Rosedale.
13:44It's a little bit of a cross between a camembert and a crotting.
13:48This is about three weeks old.
13:52That's delicious.
13:53All right.
13:54I mean, you're not going to get a French goat's cheese any nicer than that, are you?
13:58And it's not that goaty.
13:59That isn't, actually.
14:01Slightly, I would say, a bit nutty.
14:03Yeah, yeah, that's it, yeah.
14:04What we would like you to try now is this cheese a bit older.
14:07Right, OK.
14:08So, same recipe.
14:09Exactly the same.
14:10Just more mature.
14:10It's the same cheese, it's just matured a little bit longer.
14:14That's delicious.
14:15I can't believe that I've only just discovered these because they're just absolutely delicious.
14:20They've passed Jackie's taste test.
14:22Time to talk business.
14:24With it being so artisanal and local, would you even be able to supply the plough with?
14:30Definitely.
14:31Does the majority of it go to restaurants?
14:33Yes.
14:33Yeah.
14:34And do they collect or...?
14:35I deliver.
14:37I've got some old material that would pair very nicely with these cheeses.
14:41I've got some really...
14:42If you're doing a cheese night, I've got some gags for you.
14:44Don't you worry about that.
14:44I'm sure you will.
14:48This is a supplier that is making, like, an excellent local product that everybody wants.
14:56It's very special.
14:57It's part of why the plough, when it's back up and running, will, I've no doubt, be successful.
15:02It's just absolutely brilliant.
15:03And they'll deliver it to the plough.
15:05I mean, game on.
15:14It's Sunday morning.
15:16At the plough, a working party has assembled to take on a big job.
15:20Today, we're starting on concreting the pub's floor.
15:24And although we have free labour, paying for materials is eating into our costs.
15:29Money is always a problem.
15:31Yes, we are worried about the money side.
15:33We can do the jobs with our hands, but without the materials, we can't do it.
15:39Clearly, there are things that are problematic and expensive.
15:43There's a hell of a lot that we can do with relatively limited funding.
15:48But we'll get there bit by bit.
16:00There's no doubt our project is relying on the skills, commitment and goodwill of a core group of Fadmorians.
16:08OK, honeys, good girls. Don't let any out, Phil.
16:14Treasurer Ruth and her partner, Phil, who met online, have been juggling full-time jobs and the plough's renovation for
16:21months now.
16:22Mind the white chickens. They're very savage.
16:28That used to be one of our Sunday things, wasn't it, before we actually bought the pub.
16:34Yeah.
16:35You know, nice lie-in on a Sunday morning.
16:37Till 11 o'clock.
16:38Till 11 o'clock.
16:40And then...
16:40And then a breakfast.
16:42Yes, and then either a breakfast at home or go out and have a breakfast somewhere.
16:47So many times, I think I swiped the wrong way.
16:50I meant to swipe, like, left and I should have swiped right or vice versa.
16:54Anyway, luckily, I didn't swipe the wrong way with Phil.
16:56He dropped me a message and he put something like,
16:59Oh, thank goodness for that.
17:01A farmer's daughter.
17:05They've recently celebrated their second anniversary as a couple.
17:09I've done a bit of internet dating over the years,
17:12but I knew Phil was someone special when I first saw him.
17:17Maybe when I saw his land rover, I was like,
17:22Whoa!
17:23This is a special man.
17:27My second date, he took me to a borehole that he was drilling at Hareham.
17:34Today, engineer Phil is swapping a lazy weekend
17:37to crack on with the next stage of transforming the pub's floor.
17:41What got in the way?
17:43The pub.
17:44The pub.
17:45Guess where I'm going next.
17:47I fancy going to the pub.
17:50For the day.
17:59We're keen to salvage as much as we possibly can from the old plough.
18:03Right.
18:04Do you have a lock?
18:05Yep.
18:06Let's do it.
18:10Everything we can reuse keeps costs down and the spirit of the old plough alive.
18:17So Jackie and I have met at the back of the pub to see whether any of the old iron
18:21light fittings are worth saving.
18:25You go in first because of the spiders.
18:27Oh, thank you for that.
18:28It's all right.
18:29Right.
18:29Well, we've got a box of lights and we've got quite a sort of relatively modern looking wall light.
18:36Yeah, is it okay to be slightly disappointed?
18:39Well, as in with what they look like, as in the state of them.
18:43I thought they were going to be like, you know, Indiana Jones when they walk in and there's all the
18:46goblets and they've all got diamonds in.
18:48Yeah, no, no.
18:49These are like, okay.
18:50Yeah, these are, these are…
18:51They're all right, aren't they?
18:52…wrought iron wall lights.
18:53Yeah.
18:54No diamonds.
18:55They may not be jewel encrusted, but Jackie's confident these could save us a fortune.
19:01They're made by a blacksmith in Helmsley about 30 years ago.
19:07So these are bespoke?
19:08Yeah, they are.
19:09They're bespoke and they're incredibly good quality.
19:11They are, they're heavy.
19:12So, providing we can get them…
19:13And is the masking tape original or is that…
19:15Yeah, well, that's probably 30 years old as well.
19:18We're going to salvage the masking tape.
19:20Yeah.
19:20So hopefully we'll be able to restore these because it would be such a shame if we can't.
19:25Jackie has worked in and renovated high-end, cosy, comfortable, lovely pubs.
19:33So yeah, I need Jackie at the minute.
19:35I spend a lot of time around dirty boys who I'm delighted to watch but I feel I can't help.
19:43And Jackie reminds me that there will come a time when I can be more involved.
19:49It's going to be a traditional pub, full of character, full of old furniture, books, all sorts of stuff.
19:56So it looks like a cosy… it needs to look… it kind of needs to look like a home.
19:59I mean, I have spoken to the electrician already and everything will be on dimmers.
20:03I cannot stand going into a bright pub.
20:06Right.
20:06It's just like… it's like sitting in a doctor's waiting room, isn't it?
20:09It's like when the smoking ban ended and you could smell everything.
20:12You don't want to see everything either.
20:13No.
20:14You don't want to see other people in there.
20:15Well, it's just got to be atmospheric, hasn't it?
20:16I love it when you talk about it, Jackie.
20:19Cos I can… I can see it and, you know, talk about the cosiness and the inside.
20:25I don't have many conversations about it inside at the moment.
20:29I like seeing all the stuff from a go because I've got no idea what it looked like before.
20:36So any time Jackie's eyes light up and she talks about nice light fittings and dimmers,
20:40I think, oh, good.
20:42It is going to be a pub, isn't it?
20:43Yeah, we need to wrap it cos we don't want to put it in your nice…
20:46My nice, clean car.
20:49Don't want to get all the chocolate raisins dirty.
20:53At some point, there'll be candles and scampi fries.
20:57I can't tell you how much I love having a hard hat with my name on it in the back
21:01of the cutter.
21:02I'll make sure everyone sees it on the school run.
21:05Don't mind my hard hat, I'm just doing some building work.
21:13Back inside the pub, the insulation is down and protected with polythene,
21:18clearing the way for the next stage, underfloor heating.
21:21This can be a really expensive job, but Phil has found a way to keep costs in check,
21:26using leftover piping from when he built his own house.
21:30This is the first of the rebuild, really.
21:33Mark's a bit of a special occasion, doesn't it?
21:35Actually, something's starting to…
21:36Yes, we've done the roof, but now we actually start with something,
21:41putting it all back together again.
21:43There's a big squad on the job today, including Chairperson Peter.
21:48This is Phil's project, really.
21:50So Phil's, you know, he deals…
21:51He's always dealt with construction all his life,
21:53and it's ground works and concrete and these sorts of things that…
21:57He knows what he's doing.
21:58The team is saving thousands by doing the work themselves.
22:05It's going very well, yeah, yeah. Going very well.
22:08Got a good team of volunteers on once again.
22:12It's crucial to get the level of the concrete bang on,
22:15so sheep farmer John is in charge of the high-tech laser leveller.
22:21I'm sort of doing this a little bit different,
22:22a bit old-school, but modern.
22:26Well, this laser is just a basic level laser.
22:30So it just sends an infrared beam out,
22:32and the receiver, it tells you if you're a low or high,
22:36so we just…
22:37As long as we can get the flow within five mil…
22:40I want it within a mil, Phil.
22:42A mil.
22:42You know, within a mil.
22:43We're not agricultural any more.
22:45Oh, right.
22:45We're concise.
22:46This is where we double the rate of what we're charging.
22:50So twice now, still now.
22:52As far as going backwards, that's about it, isn't it?
22:55Yeah, I hope so.
22:56If we go any further, we're back to bricks and mortars
22:58starting to build again.
23:00It's now to worry about,
23:01because it's all going back together stronger
23:04and better than it was before.
23:07It isn't nice to see in its state as it is now,
23:09but a few days' time, get the floor done,
23:12get the plaster back on the walls,
23:14new electrics in,
23:15it'll feel like a different property.
23:17Yeah.
23:19I'm thirsty already.
23:21Yeah.
23:22I'm thirsty.
23:24That first pint.
23:28Once the concrete's down, we'll be able to tile over it.
23:32As well as using reclaimed floor tiles from the toilet block,
23:35Peter's got his hands on some old stone
23:37that's perfect for a step between two of the rooms in the pub.
23:41So this is some of the stone that we've recovered from the site.
23:44Some of it was in the field,
23:46and some of it was around the buildings here.
23:47But we've got a nice flat piece,
23:49which I'm going to cut now to make the step.
23:54There's just the small matter of cutting it to size.
24:05One slab of stone.
24:07And then it's up to Phil to lay it in place.
24:14With the concrete laid,
24:15it'll be a day or so before it's dry enough to walk on.
24:18The floor.
24:21A nice step.
24:24It's a relief that this test area has gone well,
24:27as it's freed up some serious cash to spend on other parts of the project.
24:32And I'm also hoping that the light fittings Jackie and I rescued
24:35can be revived at minimal cost.
24:38So I'm taking them to nearby Nunnington to an expert restorer.
24:44Let's mend some lights.
24:47Knock, knock.
24:49Hello.
24:50Hello there.
24:51This looks big and heavy.
24:53His name's Tom,
24:54and I hope he's going to be able to fix them.
24:58Basically, what we're going to do is take them apart.
25:01And then just going to pull the whole thing through?
25:03And literally,
25:04we're going to pull it through enough.
25:05It might take a little bit of wiggling.
25:08Is it coming out?
25:09Not really.
25:11No, mine isn't either.
25:12OK.
25:13Right, we'll go to plan B.
25:14Hammer?
25:15I could drive over it.
25:17Hammer and fire.
25:18There is nothing better than hammer and fire.
25:20It's very dramatic language, isn't it?
25:22Hammer and fire to take out the earth.
25:24I'm reading the stand by Stephen King at the moment.
25:27You're coming across as one of the baddies.
25:29That's the sort of language they use.
25:31OK.
25:32We filmed a small horror movie down here once.
25:34Did you?
25:35Yeah.
25:35What's it called?
25:37So it's Anglepoise, the horror story.
25:40Anglepoise, as in the lamp?
25:41As in the lamp, yeah.
25:43Right.
25:44Is there lamps in it?
25:45Yeah, that's what kills everybody.
25:49It's really hard now to continue with the light.
25:51Now that I know that's out there,
25:53I'm itching to go and watch Anglepoise.
25:57Whoa!
25:58To free the old wiring calls for a blowtorch
26:02and spray lube.
26:05Right.
26:05Now it's just waiting for five minutes.
26:08How long's the film?
26:10Oh, I think it's about 15 minutes.
26:12Hard doing the lighting, I guess, on a film where lamps
26:14are killing everyone.
26:15Do you own an Anglepoise lamp?
26:16I do, yeah.
26:18Not anymore.
26:18You won't want it after this.
26:25There we go.
26:28This is just a standard black wood wax.
26:31And all we'll do is coat the whole surface,
26:34leave it for about a minute to go a little bit tacky,
26:37and then buff it off.
26:40Look at the shine it's now given it.
26:41Yeah, I was going to say yours is better than mine.
26:44I'll have another go at mine.
26:45It's not a competition.
26:48If it was, I would win it.
26:53Now for the moment of truth.
26:56Will our old pub wall lights work?
26:58Please work.
27:01Hey!
27:02There we go.
27:03There we go.
27:04Lovely.
27:05Can I pick it up?
27:06See it as if it was in the wall.
27:10See, they look great.
27:11Look at that.
27:15I've had a lovely day.
27:16It's one of those jobs that I've done,
27:17and now I think I should just retrain.
27:19But I think I just want Tom's life.
27:21He's got a lovely little outbuilding.
27:23He does his restoring, he gets his antiques,
27:25and then he goes and makes horror movies about lighting.
27:27Lighting.
27:28What a life.
27:40It's October in Fadmore, and we've still got what feels like a mountain to climb before we get the pub
27:46back open.
27:47But at least one big job's been sorted.
27:49Phil and the volunteers finished concreting the room next to the bar over the weekend,
27:54and managed to get the dining room done too.
27:56A week later, I'm back to meet Peter and Jackie for an inspection.
28:02Hello there.
28:03Hi John.
28:04Hi John, how are you?
28:05I'm very well, how are you?
28:06Good.
28:07Not too bad, not too bad.
28:08Keep busy.
28:08We're just saying we're delighted to be in a nice, clean and tidy workspace.
28:13Yeah.
28:13It's great.
28:13We can see what we're doing.
28:14We'll see what we're looking at.
28:15Yeah.
28:16Isn't it nice?
28:17It's all flat and not rubbly, isn't it?
28:18Yes.
28:19It's better than tripping over every five minutes.
28:20It is.
28:21No, it looks great.
28:22Nearly done.
28:22It is so much better actually when you come in now because you can actually see the spaces properly.
28:27Yeah.
28:27And it just makes it so much easier to kind of think, okay, right, well, this is what we're working
28:31with.
28:31Are you starting to feel that now then?
28:32Can you see this as a finished room now?
28:35Nearly.
28:36It sounds different.
28:37It does.
28:38It sounds different because of the floor.
28:40When I see how fast they work when they get working,
28:43I assume laying a concrete floor is get someone who is a concrete layer.
28:48There are three weeks until they can come.
28:51Then you've got to get the concrete.
28:52Actually, they decide on Saturday they can do the floor tomorrow and it's down by Sunday.
28:56So I think if they move at that pace, they'll be open by April.
28:59That's very exciting.
29:01With two out of the three floor areas now concreted, we can think about what goes on it.
29:13Having lifted some tiles from the old toilet block to reuse in the pub, sheep farmer John and I are
29:18on the hunt for more to finish the job.
29:22That's John Bentley. He's going to watch me park. Of course he's going to watch me park.
29:28Oh, I've had a nightmare there. What if I bump his car?
29:32I'm going to have to reverse it in.
29:35He's having the time of his life.
29:38At least it's not on camera, eh?
29:40At least it's not on ten.
29:47Right, let's get out with some dignity.
29:52Good afternoon.
29:53Sorry, it took me an hour to park.
29:55I didn't like to say out.
29:57We've come to a salvage yard in the village of Asken Bryan, near York.
30:02Atlas stones?
30:04Yes.
30:05You go first.
30:06Put them in there, you go first.
30:11No, it's bolted down that.
30:13I could have lifted it, but it's bolted down.
30:17Yeah.
30:18With us still looking to raise another £60,000 to get the renovation done by spring,
30:22we've got to get a good deal today.
30:25All this ruined in water, it makes me want to go to the toilet.
30:28Yeah.
30:29Well, we haven't got one.
30:30So you're going to have to hold it for about three months, I think.
30:34Urinal?
30:35No, no, no, no.
30:36Belfast sink.
30:37Oh, is it?
30:38It's a Belfast sink.
30:39Anything's a urinal if you're peeing it, all right?
30:41Here we go.
30:43That's more what we're looking for.
30:49Different colour.
30:51They wouldn't match.
30:53To preserve the pub's heritage, plus save pulling up perfectly good tiles,
30:57we're looking for some that match those already in the bar.
31:00Are they a different colour or are they just clean?
31:03If we mixed them in, nobody would notice, would they?
31:06If we had a drink or two, they'd not notice on their way out.
31:09Yeah, that's fine.
31:09Quarry tiles like these became popular in the Victorian era.
31:13Made from clay, they're hard-wearing, so were used in kitchens and hallways.
31:18It's no wonder they were laid in the plough.
31:21Are you doing the property up?
31:23We are, it's a pub.
31:24Ah, interesting.
31:26John's the man who took these up.
31:28Right.
31:29And they're in good neck and we're looking for a match, aren't we?
31:33Yeah.
31:33Do you think they're a colour match?
31:35When we take them up, the sun's been on them through the window,
31:39so they usually get a bit faded.
31:40Yeah.
31:40So they're all different shades.
31:42Seem ideal, don't they?
31:43Yeah.
31:43Same size and everything.
31:45Yeah.
31:45Yeah.
31:45These are from all one property.
31:47Right.
31:48Oh, are they?
31:48So these are from an estate up in Northumberland and they're out of the parlour.
31:52So the black ones are cheaper than other?
31:54No.
31:55These are £2.75 each and these are £2.50.
31:59£2.50?
31:59Yeah.
32:00So the 25p difference.
32:01Yeah.
32:02Is this your accountant, John?
32:03He is now.
32:05Yeah.
32:06No, I'm a farmer.
32:09Oh, that's why you're haggling.
32:11Yeah, that's why I'm tight.
32:13Yeah.
32:14Can I always do you a deal?
32:16It does seem faint, doesn't it, to find them so close to where we are,
32:20what we're looking for.
32:21We need to go and do our homework now.
32:24Let's report back, measure up, do some sums.
32:25Yeah.
32:27Now for a quick bit of brick maths.
32:29With us needing 600 or so tiles at about £2.50 each,
32:33we're looking at £1,500.
32:37Well, we found some now.
32:38We found some?
32:39We'll just see how to suss out whether we can afford them or not.
32:42See you soon.
32:43Bye.
32:46With Halloween just around the corner,
32:49the committee are hosting the village's annual pumpkin parade at the plough,
32:52hoping to raise some much needed funds for the pub.
32:55Of course, the pub doesn't have flooring,
32:57but they're not going to let a minor technicality like that spoil a good party.
33:03So where does this go?
33:05I haven't a clue, where do you want it?
33:07Instead, it's being held in a marquee in the field behind the pub.
33:11At least, that's the plan.
33:15I've never put a marquee up in my life, and I'm actually just looking, thinking,
33:18there's a lot of people here, they might not need me.
33:21Hopefully.
33:22That's an end.
33:24It's a case of, like, just, you know, guesswork, really.
33:28I've just got to visualize how it will go, you know.
33:31It's only a marquee, isn't it?
33:33Well, this is why it took Feather last time,
33:35and we said take it down and put some marks on them.
33:38You don't need markers.
33:39It's only like a little Meccano cage.
33:41You want that right somewhere or other?
33:43We're going to have a bit of a pop-up bar, and we're going to have a barbecue sausage sizzle.
33:48Yep.
33:49A sausage sizzle.
33:50And then we're going to have lots of kids with pumpkins,
33:54and we're going to get John to do the judging.
33:58How many idiots are involved in this operation?
34:01A lot.
34:01A lot.
34:02I think you've got the top.
34:04Just hold on to them at the minute, because it'll all blow away otherwise.
34:07On three, two, three, lift!
34:10Two, three!
34:17How was that looking?
34:20With the marquee up, I've been tasked with sourcing a key ingredient
34:24for our Halloween fundraiser.
34:27We're going to a pick-your-own-pumpkin farm.
34:31It's half-term.
34:32There'll be lots of families there, little kids,
34:34picking a special pumpkin for Halloween,
34:37and me, on my own, like an absolute weirdo,
34:42taking about 20.
34:44I don't really like pumpkins, which sounds ungrateful when you're vegan.
34:57It's absolutely beautiful.
35:00And it's the end of October.
35:02Look at all the flowers.
35:04I've arrived at a family farm nine miles down the road in Helmsley.
35:09Like many farms, this one has diversified.
35:12They do pick-your-own-seasonal flowers.
35:14And at this time of year, it's the season to pick-your-own-pumpkins.
35:19Hello there.
35:20Hello, John.
35:21This is stunning.
35:22Welcome to the Flower Belt.
35:23Nice to meet you.
35:24What a spot.
35:24This is where it all started, really.
35:26We started just in an arable field.
35:28Our farm is wheat and barley and oilseed rape,
35:30and then we have some pigs and cattle.
35:32We thought, what can we do to diversify the farm?
35:36And a bit of a spur of the moment, we thought,
35:37well, let's try some flowers.
35:39And in summer, it's an absolute hive of bees,
35:42and so we do our own honey as well, so...
35:44Incredible.
35:45Wow.
35:45That's a good news story, then, is it?
35:47Hopefully, yeah.
35:47The plough will need to diversify to ensure its survival in the long run,
35:51and I think we can learn a lot from places like this.
35:55I've been sent here for pumpkins.
35:57Have you got any?
35:58We certainly do.
35:59If you go over here, get yourself a wheelbarrow.
36:02Right.
36:03You'll be fine.
36:03I've used a wheelbarrow before.
36:04I'm a builder now, you see.
36:06Not with them hands, you know, I don't think.
36:08No?
36:09Right, I'm going to go and get some pumpkins.
36:14There's kids coming.
36:16I'm going to get all the pumpkins.
36:19Oh, that's spooky.
36:25Oh, that's a nice one.
36:26Oh, yes.
36:28Look at that.
36:29That's a belt of that.
36:31Lovely old pumpkin.
36:35Look at that one.
36:38That's beautiful.
36:39That's like an emerald.
36:41Except they're green, aren't they?
36:43What's a nice white thing?
36:45A tooth?
36:48That one's...
36:49Nearly said that one's fit, then.
36:52I'm going to be on camera calling a pumpkin fit.
36:56That's lovely, that.
36:58Right, that'll do.
37:02It's really cool here.
37:04I've driven past it a few times and wanted to come in.
37:07The thought of, like, gigs on here in the summer,
37:09a few local beers,
37:10and you get to walk back through wild flowers
37:12into your little village.
37:14I mean, it's idyllic.
37:15When people see this, everyone's going to move here.
37:17I think I'm maybe...
37:18We're going to have to not put it in,
37:20because I want to move here
37:21and not have anyone else know about it.
37:33Oh, no, uphill.
37:41Back at the pub,
37:42preparations for the pumpkin parade are in full swing.
37:45This is the first time it's been held at the plough,
37:48so it's a big deal for everyone.
37:52Behold.
37:54Pumpkins.
37:56These two, and then they can make a joke
37:57about me having little pumpkins.
38:00Taking the lead on the event this year
38:02is committee member Jane,
38:04who's assisted by Liz.
38:05Do you actually put it in the middle as well?
38:09Hello there.
38:10Hi.
38:11It's the dirty pumpkin man.
38:12Oh, you're bringing some in for us.
38:14You don't look pleased with my pumpkins.
38:16What's wrong with them?
38:17They're a bit dirty.
38:18They need a clean, sure,
38:20but they're organic and fresh.
38:22It's looking good, isn't it?
38:23I guess it's quite special.
38:24When I speak to a lot of people about the plough,
38:26they all say,
38:27I had my first drink in there,
38:28I remember my parents going for meals there.
38:31For the kids that are coming tonight,
38:32this might be their first plough memory.
38:34Yeah.
38:35That's very sweet, isn't it?
38:36Yeah.
38:37As well as the pumpkin carving,
38:39there's a write-your-own-spell competition.
38:42This is very good handwriting.
38:44That's immaculate.
38:45That's better than my handwriting.
38:47A five-year-old's brain,
38:50two-year-old's...
38:51Oh, my God!
38:52It's about cutting up human beings.
38:55A one-year-old's toes,
38:57a frog leg,
38:59a drop of blood,
39:01a bowl of ice.
39:02I mean,
39:03that's wonderfully sinister, that.
39:16On this renovation,
39:17we're trying to reclaim and reuse as much as we can,
39:21to save money and preserve the pub's heritage.
39:24Farmer John and I found some reclaimed tiles
39:27which match the existing tiles in the bar.
39:29Treasurer Ruth signed off the cash to buy them
39:31and they're being delivered today.
39:35It's cold setting in, isn't it?
39:36Hmm.
39:37Are you cold?
39:39It's tropical.
39:40I've...
39:41This morning I've been belly-clipping lambs and what have you
39:44and I've been stripped off.
39:46Sweating.
39:46I don't want to know what belly-clipping is.
39:47I apologise if I'm a bit...
39:49I've been...
39:50It's the sheep.
39:54You found us then?
39:55Yeah, just about.
39:56Just about.
39:57How are you?
39:58Good to see you.
40:00Ah!
40:04These tiles will help us create an authentic look and feel
40:07in the newly restored pub.
40:10I'd want to tell her a bit different.
40:12But they'll clean up.
40:13Yeah, but that's lovely.
40:14It's character.
40:15Absolutely.
40:16Character.
40:16So, you know, that one's cracked already.
40:19Shall I chase him down?
40:20Andrew!
40:23The tiles will be stored until the whole pub is concreted.
40:26We've already managed to do the room next to the bar
40:28and the dining room, but we'll need to rebuild the cellar
40:31before we can do the rest of the pub.
40:33But for now, there's pumpkin parade prep to do.
40:37Farmer John's donating straw bales from his farm next door to the pub
40:41for tonight's event.
40:42I've offered my manly hands to help him move them.
40:46Any idea how many they'll be?
40:49Not really, but I think it could be quite popular.
40:51Oh, are you doing two?
40:52Yeah, I'm going to take two.
40:54See what he does.
40:55I've got to do two if he does two.
40:57Always cutting into my fingers.
41:00I'll see if I can get three this time.
41:02You're never doing three.
41:05Oh, he's going to go for it?
41:07Yeah.
41:08I can't do four, though.
41:10Oh, he can't do four.
41:11Right.
41:12Opportunity.
41:14One.
41:18Two.
41:26No, I ain't going to go.
41:30All right, I've proved me point.
41:33When you've handled 1,000 of them in a day, you're tired.
41:38Tired now?
41:39How many is that?
41:4020?
41:41Yeah.
41:42I'm definitely not cut out to be a farmer.
41:53At last, it's party time.
41:56The witching hour is upon us, and all the little skeletons and ghouls are arriving.
42:01Do you want to get to work?
42:03Yeah.
42:03Right.
42:06I'm ready to show off my entry for the pumpkin carving competition.
42:11Well, I only did it in like five minutes and that, so whatever, I'm not even bothered.
42:15Not even bothered how everyone else's is.
42:17Hello there.
42:19It's death.
42:21How do?
42:24This is Ralph.
42:25Is this all your own work?
42:27Yeah, I've done it myself.
42:28Well, very impressed.
42:29What do you think?
42:30Very impressed indeed.
42:33Fabulous.
42:35You're not supposed to smile as a Dracula, am I?
42:37I don't think so.
42:38No, that's good.
42:39Sausages are on.
42:40That's really good.
42:42Tonight's the perfect opportunity to spread the word about the plans for the pub
42:46and find out what locals want from it.
42:50Is everyone about it being like a coffee cafe place in the morning and a pub in the evening?
42:54Oh, yeah, that'd be nice.
42:55So, I run parent and baby classes as well.
42:58Oh, do you?
42:58Things like that are really nice.
42:59Like anywhere where I can encourage for like groups of parents or groups of mums to meet.
43:03Oh, amazing.
43:03Well, that's what we're talking about, how the pub stays open by making sure that everyone
43:08in the community has a reason to come in at some point.
43:11Right, yeah.
43:11But now, for the most important job of the night, I'm judging the children's pumpkin carving
43:16and I'm not entirely convinced everyone here understands the brief.
43:20Oh, you'd give it to that one and not those ones?
43:23I don't know.
43:24I'm just...
43:25I feel like incorporating like dead dolls.
43:27Yeah, it's like your bag.
43:28I think that's pretty gruesome for six and under.
43:31So, we're done with that one?
43:33Yeah.
43:33Are you happy with that?
43:34Yeah, very.
43:35This is seven to ten.
43:37I mean, everybody's talking about the knife.
43:41Oddly, they get less gruesome as you get older.
43:44The older kids have gone more for the art and the younger ones have just gone full out,
43:47stick a knife in its face.
43:48Well, that could be artistic and that could be gruesome.
43:51Artistic and gruesome, yeah.
43:52Right?
43:53Good with that.
43:54Yeah.
43:55There's times, I think, sometimes you need that little bit of extra edge
43:58and then a six-year-old rocks up with a pumpkin with a load of blood coming out of it
44:02and you think, we're going to be all right here.
44:04There's funny people here.
44:08Ladies and gentlemen, could I have your attention just for a second?
44:11Welcome to the pumpkin parade.
44:14Hello there.
44:16Heckled already.
44:18And now it's new home at the Plough in Fadmore.
44:21So, well done to her and all of this.
44:23The prizes have been judged in the most gruesome and artistic pumpkin and the spells.
44:29So, if you head over to your pumpkin and spell, if it's got a little tag on it, you've won
44:33a prize.
44:33And have a lovely evening.
44:35Cheerio.
44:35Cheerio.
44:38Cheerio.
44:39Cheerio.
44:39Cheerio.
44:40Does everyone want to come and get some sweets from this category?
44:43Yeah.
44:43Take a handful.
44:44Take a handful.
44:45And then we've gone for you because of your beautiful whiskers.
44:50I don't want to say it's because of my costume, but tonight seems to have been a roaring success.
44:55I think we've had the right amount of people, everybody's had a ball, the kids beautifully dressed up and the
45:04pumpkins were absolutely fantastic.
45:08So, we've just done a quick tot-up and we think we've raised about 875 pounds at the moment.
45:14But people are still here and drinking and eating.
45:16So, hopefully we'll head towards the thousand mark.
45:19That's really good.
45:22Grant, I mean, he's just ran off and played outside with all them kids.
45:26And now I've just stood inside and had a couple of beers and a sausage sandwich, so what more do
45:30you want?
45:32It's been good to come and support them. It's been a really good turnout.
45:35And Gabrielle got a prize for a most artistic pumpkin, so, yeah, it's been a successful night.
45:42If they can get this many people and it's freezing and it's been raining all day,
45:47and this is even without a pub.
45:48It's a tent outside a pub.
45:50You get the fire on inside the pub and you put stuff like this on.
45:53You can feel the community that's going to keep this pub going.
46:02Next time.
46:04It's like something from a horror film.
46:05As the year draws to an end, we dig deep.
46:08The cellar.
46:09It is our biggest project.
46:11We get the home fires burning.
46:13The first real lighting of the fire.
46:15Mables.
46:16Good evening.
46:17And the community celebrates with a well-earned drink.
46:21Right, who's going to have the first pint?
46:24Cheers.
46:30Cheers.
46:32Cheers.
46:42Cheers.
46:44Cheers.
46:53Cheers.
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