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00:00Do you have a big one of them?
00:02Oh yeah, this is 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.
00:25And a few months ago, I visited a beautiful village in 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 couple of months.
00:47She's tight.
00:49But she's from Yorkshire.
00:51After seeing the pub for myself
00:53and getting to know the people here,
00:56that's exactly what The Plough should be.
00:58Cozy little room, full 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 broom 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 around 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, go!
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.
02:13It's been a couple of weeks since I was last at the plough.
02:16And I'm heading back again.
02:18I'm excited to see everyone again.
02:20I'll miss it when I leave.
02:21It's a lovely community to be a part of.
02:24On my last visit, the room next to the bar and the dining room were concreted.
02:30Since the roaring success of our pumpkin parade, Jackie and Jane have been out raising awareness.
02:36And new investors have come forward from Fadmore and nearby villages and towns.
02:42So, do you fancy investing in the plough?
02:44Yeah.
02:45In two weeks, we jumped from 70-odd to 80-odd.
02:49And now we're like 90-odd thousand.
02:52So, it's great.
02:54Amazing news.
02:55But we're still facing a shortfall of at least 35 grand.
02:59We haven't got enough.
03:01There are no two ways about it.
03:03We do need more.
03:04If we don't get more, I can't guarantee we'll be opening in the spring.
03:09I don't know what I'm going to see when I get there.
03:11I don't know if they'll have found out that actually they used the wrong roof tiles
03:14and they're about to take the roof off or it's blown up.
03:17But one thing I can guarantee is that Phil and John and Peter will be there.
03:22They'll just be getting stuck in.
03:24You can look in every corner.
03:25There's a job to do.
03:27But we have to sort of like try and prioritise certain areas.
03:31Probably our biggest at the moment is the cellar ceiling.
03:34We're standing over the cellar right now.
03:37It's held up with a big steel beam across the middle.
03:40And there's some very lightweight steel going in the other direction with concrete blocks.
03:45And the lightweight steel has failed.
03:47So the whole ceiling needs replacing.
03:50We're going to knock this out completely.
03:51That goes straight down two metres into the cellar itself.
03:55And then a new floor to go in across this area here.
03:59It is a big job.
04:01It is.
04:02But before we start demolishing any large,
04:05and let's be honest, damp, filthy, rotten and stinking items in the cellar,
04:10need clearing out.
04:14Good morning.
04:15And apparently, I'm the man for the job.
04:19The first time I came up here, the first thing anyone said to me is,
04:22be careful you don't fall into the cellar.
04:24Yeah, it's not the most pleasant place in the world.
04:27Anything that's in there needs to come out.
04:29Does it?
04:29There's nothing, like, scary down there.
04:32The scariest thing is always your own imagination.
04:35Apart from the great wolf spiders, of course.
04:38There aren't any spiders.
04:39Holy cow!
04:41This is horror movie stuff, isn't it?
04:44There's no wolf spiders in the UK, is there?
04:48I'm just going to Google UK wolf spiders.
04:51Look socket.
04:51Oh!
04:53Rare wolf spider thought extinct spotted in the UK for first time in 40 years.
05:01Oh, it's on the Isle of Wight.
05:02They don't travel.
05:04If it's gone to the Isle of Wight, it's gone like everyone else goes.
05:07It's gone there to die.
05:10I don't like spiders.
05:11I'd rather there was a wolf down there than a wolf spider.
05:13Isn't that pathetic?
05:15But I said I'd help, so I can't back out now.
05:18Right then.
05:20Just watch the bottom step.
05:23God, it stinks.
05:25Yeah.
05:25It's so damp.
05:27I mean, every wall is, like, wet.
05:28Yeah, everything's ringing wet.
05:29We'll have to tank it to keep the water out.
05:32These concrete blocks are sitting on steel beams and they fall into bits.
05:36Yeah.
05:36They're sodden.
05:37That'll all have to come out.
05:38You talk about opening around spring to the public.
05:42You can't open without this being finished?
05:46No.
05:46No, because so much of the other work is dependent upon it being done.
05:50But we'll clear out this space first.
05:53The only thing you can lay your hands on that'll move.
05:55Hand it to me and I'll, er...
05:57I think more moves down here than should be moving, is that right?
06:02The cellar is the engine room of a pub
06:04and is meant to be a cool, dry place to store all the pub's drinks.
06:10Ours sits beneath what will become the pub's back bar.
06:14And apart from building the new toilets, it's the last major structural job.
06:19Once the new ceiling's in, we can concrete the remaining floors,
06:23the electrical work can begin and the focus shifts
06:26from knocking things out to putting the plough back together again.
06:32Just checking for spiders.
06:37Everything I pulled in that cellar I expected a spider to come out of.
06:41Everything.
06:44Yeah.
06:44God, it stinks.
06:47There's a lot to be said for you.
06:48If you're a bit frightened of something,
06:49what you want to do is have competent people around you
06:52that you're scared to fail in front of
06:55and have it filmed for telly.
06:56And you really find reserves inside you that you didn't know you had.
06:59There's not a lot of point us, you know, clearing all of the debris out.
07:04No.
07:05Because we're going to make a whole load more.
07:07Fetid.
07:09I felt useful at least, because that's not a skilled job.
07:12That's just a job that nobody else wants to do.
07:14And that's where I'm best.
07:16Pulling rotten, manky, fetid crap out of a hole in the floor.
07:20Small space excavator.
07:22I'm like a stinky mole.
07:24That's about all of it, aren't you?
07:26Brilliant.
07:27We've cleared out what we can.
07:29Now the cellar's ready for the ceiling to come down.
07:43For my next job, I'm back on the road.
07:49This is the man I was born to be.
07:51I've got a delivery, mate.
07:55Got to be in Market Arbor by three.
07:58I've been asked by the pub's hospitality consultant, Jackie,
08:01to get a big van.
08:03I didn't want to tell her that I'm scared of driving a big van.
08:07So I just said, yeah, come in a van, mate.
08:09And I haven't ate anything yet.
08:11I bumped it.
08:12I hadn't scraped it.
08:13Whoa!
08:14Pheasant!
08:21Hello there.
08:23You got the van?
08:24Yeah, I've got a van, yeah.
08:25Brilliant.
08:25It's big, isn't it?
08:26It is, actually.
08:27But it's perfect.
08:28It's perfect for what we need.
08:29Have I told you what we're doing today?
08:30No.
08:31We're having a trip out to hopefully get some free stainless steel tables
08:36and possibly kitchen equipment.
08:38So I hope you're feeling strong.
08:41OK, let's go.
08:42This is great news.
08:44Jackie and I have been talking nothing but menu for the last few months.
08:48It's got a little handle for little people.
08:50Whee!
08:52Because serving good pub grub will be key to the plough's success.
08:57Issue is, the plough doesn't have a kitchen.
09:00And according to Jackie, kitting one out could cost around 50 grand or more.
09:05All right.
09:05Yeah.
09:06Go and get some free stuff.
09:07And that's 50 grand we don't currently have.
09:10So getting anything for free is a massive win.
09:14So is this a tip off you got?
09:16No.
09:17Peter got this.
09:18Somebody that he was working with knows somebody from here.
09:22We're heading to a hotel near York.
09:25They heard on the Yorkshire grapevine that we're trying to revive the plough.
09:29And as they've recently replaced their kitchen, are offering us their old gear.
09:34I can't get over the level of community spirit.
09:39It is phenomenal, isn't it?
09:40It's incredible.
09:41You're turning right here.
09:49We're meeting hotel boss Simon.
09:51And it turns out he has a heartfelt reason for wanting to help the pub.
09:56I used to work at the plough at Fadma.
09:57Did you?
09:58I worked there for a long time.
09:59Wow.
10:00I've got fond memories of the pub and the locals.
10:04But behind the bar, in the kitchen.
10:05I was a chef previously, so yeah.
10:08I used to work in the kitchen.
10:09Wow.
10:10We heard that you wanted some equipment.
10:13We sort of designed the kitchen, but obviously it's quite expensive.
10:16So we're trying to do everything as sort of cheaply as we possibly can,
10:19before we can have to sort of slightly redesign the kitchen around what we get,
10:23as opposed to designing it and then buying it.
10:26Well, happy for this to be donated to you.
10:28So it's whatever you want to take is yours.
10:32Right.
10:32Well, that's very kind of you and very helpful.
10:34Very generous.
10:35Shall I leave you to it?
10:36Yeah, we'll get loaded up, shall we?
10:37Have a look and see what you like.
10:38Yeah, great.
10:39Thank you very much.
10:39Thank you very much, Sam.
10:40We appreciate it.
10:42Great.
10:43That's a sink, that.
10:44That is definitely a sink.
10:45Yeah.
10:45We need a sink where the pot wash area is, but on the drawings we've got it as a double
10:50sink,
10:50but we might get away with a single sink.
10:52These sort of things are actually quite useful because you often, like, the way that we're doing this kitchen
10:58is we're working around the equipment that we've been given.
11:02Yeah.
11:02We will end up with little gaps.
11:04So we'll take that.
11:06We'll take that.
11:08That top, I think, goes on that.
11:11So we'll take that.
11:12She wants to get grabbing stuff.
11:14I'll have that, I'll have that, I'll have that.
11:15Put it in the van.
11:16I like it.
11:17It's good.
11:17It's good energy.
11:18Oh, that's got some heft to it.
11:21She's done the one with wheels, that was clever.
11:25These workstations are a real find, and hopefully we can make them work in a new kitchen design.
11:32Teamwork makes the dream work.
11:33Absolutely.
11:34Oh, that's not bad, is it, that?
11:35That's doable.
11:37Good job I got the big van.
11:39We still need equipment like cookers, fridges and hot cupboards, but as starts go, this is brilliant.
11:47Thanks, Simon.
11:48Cheers.
11:52Incredible that he used to work at the plough.
11:54I know.
11:54What a small world.
11:55I know.
11:57Yeah.
12:01Shall we put that flat, do you think?
12:04Just pop it there on my finger.
12:06Sorry.
12:07Sorry about that.
12:11Right.
12:12That'd be all right, wouldn't it?
12:13Yeah.
12:13The way I drive.
12:15Like a grandad.
12:17It's a brightly grandad.
12:20Grandad can't jump out of a transit like that.
12:22Good job.
12:23Get a bit more luck thrown our way, and we could have ourselves a kitchen.
12:27I think word is spreading that the plough is getting back on its feet and everybody wants
12:33to help.
12:34Actually, I'm starting to think, what if we balls it up?
12:37What if we get it up and running again?
12:39They got that clowning, and it's not what it was.
12:59It's been just over a week since we cleared the cellar, and this morning is an early start
13:05for Phil and Peter, as it's demolition day for its ceiling.
13:10Bombing.
13:11The cellar, it is our biggest project.
13:16So that's today's job.
13:18So, yep, let's be on.
13:21Fortunately, with Peter's experience in rural planning and Phil's engineering background,
13:27they can tackle the cellar themselves.
13:29Right?
13:30Yep.
13:30So today, for safety reasons, they've limited volunteers and put barriers in place.
13:41It'd be nice to get a hold of it down today, and then it's ready for next Saturday to bring
13:45the digger up and clean it out.
13:47And then we're going to build a complete new interior braised block wall right round,
13:52and that's for the new floor to sit on.
13:56He's had his wheat to mix of us this morning, hasn't he?
13:58You can tell, can't you?
13:59Ah!
14:02Ah!
14:09It's taken some hammering, but with the cellar sealing no more, that's stage one done.
14:24To get the plough open by spring, a lot is changing.
14:28So for me, it's really important to keep remembering what the plough used to be.
14:36At the moment we're ripping everything out of the pub, and I think we need to salvage whatever we can.
14:41And these were just hung up in the bar, just being left to get dusty and dirty.
14:46The things these horse brasses have seen.
14:48So I want to find out more about them if I can.
14:51And I want to get them cleaned up, and I'm told the guy that is going to do that is
14:55Jerry.
14:56Jerry is like founder of the Save the Plough movement.
15:00I'm popping to his house to see him.
15:03For 13 years, retired businessman and chartered engineer Jerry led the fight to buy the plough.
15:09Even when it looked impossible, he never gave up.
15:14Hello.
15:15There he is, the man himself.
15:17Jerry.
15:18Good to see you.
15:19Yeah, you too, John.
15:20This is lovely.
15:21Good to see you.
15:22Yeah?
15:23What are we doing the plough up for?
15:24Why don't we just all come in here?
15:26We have had 250 people here.
15:28We used to run the village barbecues here after the pub shut down to keep the community together for a
15:35bit.
15:36Good on you.
15:37And we did it for 13 or 14 years.
15:40That's enough.
15:40Yeah.
15:41Take a seat.
15:42Yeah.
15:43250 people in my house since I moved there.
15:47See, I know nothing about horse passes.
15:49I know.
15:49If I walk into a pub and see them, it's a good pub.
15:52That's it, yes.
15:53That's what it means to me, but I don't know what they are.
15:55Well, purely decorative, but they used to be on the horse's harness to trim the horse up.
16:00And they still are when you go to country shows.
16:04It's worth getting them done up nice, isn't it?
16:05Of course it is.
16:08I can see it all coming off.
16:09You can indeed, yes.
16:11Well, you want to walk in.
16:12You want to see beams.
16:13Yeah.
16:13You want horse passes on the bar.
16:15You want tankards hanging down.
16:17Yeah, that's good.
16:17That's what you want, isn't it?
16:18Yeah.
16:18And is that how it was in the plough?
16:20Absolutely.
16:20Oh yes, we've been going in there for 50 years.
16:23Had family celebrations there.
16:24It was the place to go.
16:26It was, above all, a community meeting place.
16:30And we enjoyed it so much.
16:32When you talk about buying the pub pad, were there points in that where you thought, this
16:36isn't going to happen?
16:37Yes, of course, everybody thought, we need a bit of luck on our side here.
16:41But we were determined, I was only the driver.
16:45There was loads of us on the bus.
16:47And we've had work going through it, but we learnt a lot.
16:51And we've been able to pass information on to other community groups.
16:57See, that's brilliant, because that's why I really hope for this, is it's also, it's
16:59like a template for other people.
17:01Yes.
17:01Because there's pubs closing all over the country.
17:05I think you really feel the importance of this project when you meet someone like Gerry,
17:09who's lived in this village for decades, because he knows what this village is like
17:13without a pub.
17:14And he knows what it's like with one.
17:17And it's almost like he understands if we don't get this right now, if we don't get
17:20this pub back, this village will never quite be the same again.
17:23And that's why he's worked so hard from the very beginning.
17:25And that's why they're grafting so hard over there, to repay the work that he's put in
17:29securing that building for him.
17:32I can't believe the difference it's made, though.
17:34I mean, it really makes them stand out, doesn't it?
17:37Yeah.
17:37When you get a bit of lighting.
17:38That's what I'm picturing, hung by the bar when that fire's back on.
17:42That's it, yeah.
17:42I've got that orange glow of the fire bouncing off that.
17:46Yes, there's nothing like a nice fire going.
17:47They light the spark off, all those.
17:51That's not taking as long as knocking the wall down.
17:53No, no.
18:02It's the weekend, and six days since the cellar ceiling got knocked out.
18:07Today, it needs to be cleared.
18:09Plus, there's work to do on the pub's back wall.
18:12It's a miserable morning.
18:15But after a call for volunteers, I've hauled myself out of my nice warm bed to help.
18:24I don't do a lot of Saturdays.
18:27I'm here during the week.
18:29Saturdays when what they call the weekend warriors usually turn up.
18:33It's very accurate.
18:34It's the weekend and they're warriors.
18:36They're working so hard and it's freezing.
18:38It's so cold and it's damp.
18:40I need a damp-proof course from my shins, because it's just rotten in there.
18:45But with two big jobs on, we need a good turnout.
18:50Phil and a core group are ploughing on with the cellar.
18:53Take it away, Phil.
18:55Removing the rubble.
18:58While the rest of us are learning to point the back wall that got sandblasted last month.
19:03We've stripped it all off back to bare stone.
19:07We're basically putting a nice fresh layer of mortar in.
19:10And it's going to totally transform its appearance.
19:14It's going to look amazing, I hope.
19:17Lime mortar pointing is a traditional and specialist skill.
19:21And to teach us...
19:22Good morning, John.
19:23Good morning, all.
19:24Good morning.
19:25Sorry, mate.
19:26Peter's brought in a top dog.
19:28It's not really old.
19:29As people say, oh, blimey, you know, lime.
19:31A little bit more.
19:31I mean, that's...
19:32We have one of the foremost pro-practitioners of lime mortar in the UK.
19:38Today, we will be upskilling John.
19:41Yes.
19:42Pointing.
19:44I don't know anything about pointing.
19:46I don't know anything about anything.
19:48I might win pointless, but I'm not going to win pointing.
19:51Right, I'm going to put my gloves on.
19:52So there's one part of quicksand into there.
19:55And then I'm going to put a limestone dust.
19:57I'm going to put in one measure of water.
20:01I'm just going to bank that over.
20:03And for science reasons that I can't explain, it gets very hot.
20:07So we can be fairly confident we're pretty close to 100 degrees centigrade
20:10because it's turning to steam.
20:13If any of this dust comes your way, just don't breathe it in.
20:16Could you pass me that lump of wood behind you?
20:18It's scarier than I thought it was going to be.
20:21I come straight in there and he says check your gloves
20:23because it's 100 degrees and you'll get a lime burn.
20:26So then I'm thinking, this is a serious business.
20:30And then he just starts smashing it with a big stick.
20:32So I can't work out if it's scary or not.
20:35We're talking about a method of making mortar
20:37that was the norm for 12,000 years.
20:40Well, I just have to ask you, do you see any real danger here?
20:43I mean, no more than cooking a stew or something in truth.
20:47According to Nigel, it's no more dangerous than making a stew.
20:51Well, I tell you what, I made a stew yesterday
20:53and at no point did I say stand back.
20:57We've been here over an hour.
20:59The cellar clearance is making real headway.
21:05But for those in the pointing lesson...
21:07Water is a lubricant.
21:10Things are getting a little bit suggestive.
21:13You just want to get in there and just give it a little bit of water.
21:17After that, the suction is your friend.
21:20You want to compress it into that joint.
21:22And because it's not got an excess of water in there,
21:25it's not squeezing around my tool.
21:28Hmm, lesson over. Time to have a go.
21:32What do I do?
21:33You just want to stand back and look and see where you want some more in.
21:36You want some more in there?
21:37OK, stand back. Where do I want more in?
21:39In there? Yeah, yeah.
21:40And then just work backwards and forwards.
21:44Are you dropping it?
21:45Yeah, I didn't like that bit. That bit wasn't right.
21:48It might be an old method, but lime mortar is much better for buildings than cement.
21:53It's breathable, doesn't trap water and so prevents damp and cracking.
21:58And by teaching us lot how to do it, we can do other areas of the pub,
22:02which will save paying the professionals.
22:05It's nice putting stuff back in, isn't it?
22:08It looks superb.
22:10Probably one of the first jobs that we've done, which is a finishing job.
22:12That's a really lovely thing, up here and in here,
22:15in terms of the project moving, you know, in a positive sense.
22:19And the work we've done today probably would have cost us about 800 quid.
22:23And we've got volunteers and we've done it literally for nothing except for the materials.
22:28That's good fun.
22:30Yeah, that's good.
22:31It's going to get a little selfie. I've never done any of that before.
22:34Yeah, I think so.
22:35I am buzzing.
22:37For the first time, I feel I've done something of real value towards the build.
22:42When that is the rear pub garden, I'll get to sit and have a pint there and think,
22:47Oh, I did that.
22:48We just need the weekend warriors to keep coming back so we can get the rest of the pub done.
23:02It's Sunday evening and Phil, Peter and volunteers have been working flat out on the cellar.
23:10I'm knackered.
23:13We've all put two days working. There's an awful lot goes on in the cellar.
23:17It takes us all weekend to do.
23:20After clearing out the rubble yesterday, Phil and Peter have been ensuring that the cellar is square and watertight.
23:26We've lined the cellar around. We've put some viscoe up the walls to stop the ingress of any ground water.
23:33Phil's also started to lay the first course of blocks for the new internal cellar walls.
23:39It's going to take us until next weekend to get it built.
23:42I think it'll be about nine cores for me to go, eight or nine.
23:45So, by the time I get that top core, we'll have had enough of it.
23:49Once the wall is built and set, the new cellar ceiling can be fitted.
23:53But, that's a couple of weeks off, yeah?
23:57You know, Rome wasn't nothing a day, was it?
23:59And I always did say that the cellar was going to be the hardest and biggest job that we sort
24:04of do within the pub.
24:05So, yeah, it feels like we've come a long way, but we've got a long way to go as well.
24:25After polishing the brass with Gerry and chatting about the old fire, it got me thinking.
24:31It's one of the plough's main features, so I thought I'd look into getting it going again.
24:37I'm waiting for some fireplace experts. I'm going to find out a bit more about that fire.
24:42It looks old, so I feel like we should know a little bit more.
24:45And then we can work out what it needs to get it back up and running.
24:50How are Dave? How are you doing? All right.
24:51How are you doing, John? Alex. Nice to meet you.
24:53Alex. Nice to meet you.
24:54Hi, my name's Phil. You all right?
24:55Phil, nice to meet you. I'm stepping sides.
24:57I've seen pictures of it working, and then the pub shot, and now it looks like this.
25:02It's the one. There it is.
25:04It's nice.
25:05Is it?
25:07It is.
25:08Can you pass me those tongs behind you?
25:12That should be a grate there.
25:15There you go.
25:16And all the hot ash, the dirty ash, lands under there.
25:21Here's your old iron.
25:24The oven's in quite good condition.
25:26That's definitely all original.
25:28OK.
25:29The range itself is about 1890s.
25:31Wow.
25:32It's a local range, and it's from Repton, the foundry.
25:37Have you seen these before, then?
25:38Yes, there's one in the Rydale Museum, which is local to the area.
25:42Right.
25:42But you wouldn't restore these, and someone wouldn't have one in a house now?
25:47Yes, they do.
25:47Do they still?
25:48Still quite a few, yeah.
25:49How much would it cost, then, if I wanted one of them in a house?
25:52Between two and five thousand.
25:54Wow.
25:55So it's an asset?
25:56Yeah.
25:57When you look at this, how much work do you think it needs to get back to...?
26:02The metal work, you take off all the old tar paint, then it'll want painting up,
26:06and then it'll polish.
26:07It'll look great in the end.
26:08Especially if you can take bits away and clean them in the workshop.
26:11Yeah.
26:11Do you understand what I mean?
26:13Would you be able to quote for what you reckon?
26:15Yeah, yeah.
26:15Right.
26:16I realise now I say that, I'm out of my depth.
26:18So I need to get Ruth.
26:19She handles the money.
26:20She's only up the road.
26:21She might bring a chicken.
26:22She might bring you some eggs.
26:24The last time I saw her, she just made me carry chicken dirt everywhere.
26:27But she's lovely.
26:33Oh, there's chicken on the loose.
26:35Do you know where Ruth is?
26:37In the house?
26:39Ring doorbell.
26:43John is here.
26:46Hello there.
26:47Hello, John.
26:48How are you?
26:49OK, how are you doing?
26:50I booked someone to come and look at the fire.
26:53Can you come and talk to him about money?
26:55You know we're struggling with budget a bit.
26:57I know, I know, I know.
26:58But I thought you could tell him.
27:00Go on, mate.
27:01Don't take the...
27:02Right.
27:03Is that alright?
27:06It's worth two to five grand, that fire.
27:08Two to five.
27:09I was going to tell him to rip it out and split the money, but I was honest and I
27:12said not to do it.
27:13I said show it to Ruth.
27:19Right, Ruth, this is Phil and Alex, so what do we think then?
27:24To have it all sorted out around about 650.
27:28I'm giving you the worst scenario there.
27:30Right.
27:31OK?
27:31So it could come in less than that?
27:33It could come in less than that.
27:34We would like it to come in less than that.
27:37I know you would.
27:37This is why I went to get Ruth, you see.
27:39That's the worst scenario, OK?
27:41OK.
27:41What do you think?
27:43Erm...
27:44Well, it would be nice to do, wouldn't it?
27:46Especially if it comes in a bit less than that.
27:48Right.
27:49Shall we just say we're doing it then?
27:51Yeah?
27:52Right.
27:52Deal.
27:54Once the fire's working, I think it'd be lovely to get the committee in for a few drinks,
27:59just to celebrate everything they've achieved so far at the plough.
28:03It would be nice, wouldn't it?
28:05Fire, pint.
28:06Yeah.
28:08I'm getting excited now.
28:09And Phil reckons it will only take him a couple of days.
28:13A bit of homework for me this evening.
28:17Over 130 years old, this range has decades of paint that needs taking off.
28:23This is just a paint stripper which I'm putting on now.
28:27And then we'll wire brush it, then put some more on, then wire brush it,
28:30and take it back to the cast iron itself.
28:34Phil has been restoring old fires for 35 years.
28:38Victorian, Edwardian, Georgian.
28:42I quite like it because you just bring it back to life.
28:46See how the detail comes out now.
28:51And then come tomorrow evening, it'll be a different thing altogether.
29:05Now I've had this idea for drinks at the pub with the committee, I think we'll need food.
29:10And as Jackie and I have been on the menu mission together, I've asked if she'll help.
29:16Knock, knock.
29:16Knock, knock.
29:17Come in.
29:18How are you?
29:19I'm fine, thank you.
29:20This looks amazing.
29:21Well, we're getting there.
29:22What are we having?
29:23So I'm trying to keep it really simple.
29:24Yeah.
29:25Possibly a sort of, a little bit of a reflection of the type of dishes that we will have on
29:28the menu when we open the plough.
29:30And also using the local ingredients and giving them an idea of what suppliers we might use.
29:34All right.
29:34So we're doing parsnip soup.
29:36We're then having kipper pate, because our East Coast kippers are fantastic.
29:40With some of the toasted sourdough from Hovingham Bakery.
29:43Amazing.
29:43Some little Yorkshire puds with some beef.
29:46I've got some really, really lovely proper gravy.
29:50Oh dear.
29:50And after that we've got apple crumble.
29:53So you've done like a full dinner.
29:54Yeah, but like little mini versions of.
29:57Yeah, lovely.
29:57And then we're going to finish with the lovely Rosedale goat's cheese.
30:01Oh, the goat's cheese.
30:02Generally everything is probably actually within about ten miles and there's sort of five different dishes there.
30:07What a dinner.
30:08That's amazing.
30:09You're helping I think, aren't you?
30:10I will help since I've asked you to do it and you've done loads already.
30:13Okay.
30:13What can I do?
30:14I thought that you could maybe make the crumble topping.
30:17Yes, I can make anything crumble.
30:19Perfect.
30:19Let's get ready for crumble.
30:21Yeah.
30:21We need, of the butter, 150 grams.
30:25All right.
30:25I'm really good at guessing.
30:27Go on then.
30:30Ooh, yep, 156.
30:32That'll do.
30:33Right, so if you can cube that and pop it into there and then we're just going to soften it.
30:37Right.
30:37Are you going to soften it?
30:38Pay it compliments.
30:40Do you see crumble?
30:41A plough pudding.
30:43Are we going to do traditional puddings?
30:44Yeah, I think so.
30:45People love crumbles.
30:47They love sticky toffee, don't they?
30:49Yeah.
30:49We're going to just add some granola.
30:51Oh, that's a lovely touch.
30:53Yeah.
30:54Paul Hollywood's watching this.
30:55He's going very good.
30:57Really?
30:57Yeah, nice.
30:58Nice touch, da.
30:59You can have a handshake.
31:02I've never ever watched Make Off.
31:04Oh, well that's exactly what he sounds like.
31:07Perfect.
31:08We just want to put a spoon of that in each of these.
31:11We can smell the spice in it.
31:13Yeah, it's lovely.
31:14Just warm people up.
31:15And then I'll just put a little bit of custard on top of them.
31:17Ooh.
31:18Nice custard, because...
31:20Because they deserve it, don't they?
31:21Been working hard.
31:22Yeah.
31:23This is so far beyond what I thought when I said,
31:25will you do a bit of food for tonight?
31:27I pictured a few, like, shop-bought sausage rolls.
31:30I've been tasked with the operations for when it opens,
31:33so I suppose I've got to kind of show the sort of thing that they all want.
31:36Yeah.
31:37You know, if I don't, then I'm not going to be able to achieve
31:40what they are looking for when they start to get towards opening.
31:44They're going to be blown away, aren't they?
31:46Oh, well, that's very kind, thank you.
31:48And that quality there.
31:49I'm going to have to tell them all you did it,
31:50because I feel a fraud taking the credit.
31:52I have done it.
31:53Yeah.
31:54Right, I'll see you over there.
31:55Good luck with the cleaning.
32:02Over at the pub, Phil's arrived.
32:04And he's finished the fire.
32:07How are you, Phil?
32:07Yeah.
32:08How are you doing?
32:08Not too bad.
32:10Right, here we go.
32:13There's the bit.
32:14Whoa!
32:15There's your door.
32:17Look at that.
32:18There's your rackens.
32:21You'll do your ironing tomorrow with us.
32:23Whoa!
32:25Look brand new.
32:26That is absolutely incredible.
32:27I never would have believed.
32:30They would have come back to that.
32:32Yeah.
32:32They look the part, don't they?
32:34God, they're unrecognisable.
32:35What an amazing job.
32:41If the main range is as good as its parts,
32:44I'm going to be one happy man.
32:47That's looking well as well, isn't it?
32:48The inside is just immaculate.
32:51The inside is just immaculate.
32:52Now, do you want to put the door up?
33:00Don't drop it, it's cast iron.
33:02It just breaks.
33:03I was feeling all right until you said that.
33:06There we are.
33:07Yeah, just shut it.
33:09It just turns it round, doesn't it?
33:11Unbelievable.
33:12You want to do this?
33:13There's a hole at the top.
33:14Right.
33:15Can you see that?
33:15That's more my sort of level, you see.
33:17This is where you need someone small, isn't it?
33:19That one should drop on.
33:20There you are.
33:21Simple as that.
33:26Don't forget the iron.
33:30I don't know how you've managed to get it back to that.
33:32That is absolutely superb.
33:36The centre of the pub just looks beautiful.
33:39When everything else is so rough in there,
33:40you just need that little reminder that says,
33:44we'll be here at some point.
33:46That detail is so clear on it now.
33:49Can I quickly run and get someone who will have seen it
33:52like originally?
33:53Yeah, by all means.
33:54Why don't we try a Leibniz?
33:56That's very special if we can.
33:57Won't be a minute.
33:59I've gone to get David.
34:00He's lived in Fadmore for 47 years
34:03and, like Gerry, had many good nights in this pub.
34:07They put so much into getting the plough back.
34:10I'm hoping he recognises a bit of what they fought for
34:13when he sees this working again.
34:16Come on in and see the fire.
34:25What do you think?
34:27That was...
34:28The first relighting of the fire.
34:31Significant moment.
34:36Oh, a bit of action.
34:38There we go.
34:39That's it, yeah.
34:40The fire's like the heart of the building
34:41and that, to me, felt like we'd sort of resuscitated it
34:45a little bit.
34:47Lovely.
34:48It sounds good to me, it's crackling, doesn't it?
34:50It sounds absolutely amazing.
34:52Does it bring back memories for him?
34:53Yeah, it does.
34:54Yeah, yeah.
34:55He had 16 years ago since I was last in.
34:58They had a party in here, New Year's Eve,
35:00and they were closing it for refurbishment.
35:03And that was it.
35:04End of.
35:07I was very emotional, that.
35:08I wasn't quite prepared for that.
35:10I wanted him to see the thing restored,
35:12but I think it suddenly became a lot more evocative.
35:17He's only ever smelt of plaster and wet brick while I've been here,
35:20and then the smell of the smoke and the crackle of the fire,
35:23it struck home that it's their pub
35:24and it's tied up in a lifetime of memories.
35:26So the pub is so central to what they are as a community
35:30that there was suddenly this sort of groundswell of emotion
35:34and I didn't know what to say.
35:36Don't handle that very well.
35:37So I just stayed with him.
35:40That's the start of things to come.
35:44Yeah.
35:45Instead of coming back to life.
35:47Instead of coming back to life.
35:49Yeah.
35:51Thank you very much.
35:52You're welcome.
35:54Well done.
35:55You're welcome.
36:15Sadly, just weeks after I met Gerry,
36:18the whole community of Fadmo and I were upset to learn
36:21that he'd passed away.
36:24Gerry just had this energy and this determination.
36:31He did one hell of a lot for his players.
36:33Just so passionate about it.
36:35You know, it would never have been bought without Gerry.
36:40You know, there's a responsibility here
36:42and his vision for what we were going to do here
36:45and making sure we carry that through.
37:10It's been five weeks since Peter and I cleared out the cellar for its rebuild.
37:15And today, it will be finished.
37:18Hopefully.
37:19Go further forward, Phil.
37:21Yeah.
37:22All I have to do is knock that bloody wall and all that love comes down.
37:25Led by Phil, John and Peter,
37:27the weekend warriors are putting in the new ceiling,
37:30which will also be the floor to the pub's back bar.
37:33It's called bison beaming.
37:35We've put the T beams in and fill it with blocks.
37:40Relatively cheap, it's quick to assemble and requires no specialist labour.
37:45So perfect for our budget and volunteer setup.
37:47Good deal, Peter.
37:50This will be another big job ticked off the restoration's huge to-do list
37:55and I'm looking forward to seeing it.
37:57Morning, John.
37:58Good morning.
37:59Well, well, well.
38:01Right, if you want to jump through, you can come and put in the last blocks.
38:05Yeah?
38:06It says no entry, though.
38:07You can make special allowances.
38:09So it's builders, surveyors and comedians.
38:12Yeah.
38:15There you go, John. You can put the last one in.
38:16Can I? I feel honoured.
38:18Yeah.
38:19Can we tell everyone I was here all day, though, and I did the first one as well?
38:22Try not to drop it through the hole.
38:25Ta-da!
38:26Lego, innit?
38:27It is, it is.
38:28Big boy Lego.
38:29It is, yeah.
38:31Coming together very, very quickly all of a sudden.
38:33It goes fast, innit?
38:34When it happens, it happens fast.
38:36The story of my life.
38:38It's mad, but just having these blocks beneath my feet,
38:42I can start to picture what this room will become.
38:46This is the back...
38:47Back bar.
38:48Back bar.
38:48Yep.
38:49Door behind you and a window in here.
38:53This is one of those jobs that makes a massive difference, innit?
38:55Just to the field.
38:56Yeah, totally.
38:57Projects like this, they're always leaps forward and then pauses.
39:01Yeah.
39:01We are the tortoise and the hare.
39:03Well, well done.
39:05Nice to see a bit of forward momentum.
39:07Yeah, all together.
39:07After concreting the floor, the next big projects are the electrics,
39:12then the plumbing and the new toilets.
39:14But that's all in the new year.
39:17Right now, to celebrate how far they've come,
39:20I need to get the front bar ready for my end of year drinks with the committee.
39:24And Debbie, the pub's PR officer, is lending me a hand.
39:28You ready?
39:29Bend your knees.
39:30Bend my knees.
39:31Bend your knees.
39:31I can't bend my knees.
39:33I don't do enough yoga.
39:34You're going to have to come to a yoga lesson, John.
39:36Everyone here has worked so hard and I wanted to say thank you.
39:40I think in front of the bench, Mike from Helmsley Brewer is going to bring a keg
39:44and we can actually have a drink together in the bar.
39:46Because I've never seen them in here enjoying it.
39:49I mean, they enjoy knocking walls down because they're weird.
39:51Chairs are up here.
39:52Go and have a look and then pass down what you fancy.
39:58Wow.
40:01It's like something from a horror film where poltergeists come up here.
40:05There's a real selection up there, isn't there?
40:09That's one way of putting it.
40:10What was that game? Kaplunk?
40:13It looked like Kaplunk.
40:15I'll just have that one.
40:17Have I lost you in the cupboard now?
40:19Yeah, there's marbles falling on my head.
40:21How many do you think?
40:23There's 12 on the committee plus you, so lucky 13 then.
40:28Well, it's got a nice stain on it.
40:32I've overloaded myself.
40:35Now you're just showing off.
40:36Yeah.
40:37You've done a lot. I'm going to carry on until it's ready.
40:39Thank you very much.
40:40Nice to see you, John.
40:41See you soon.
40:41Yeah.
40:43I want this to be a moment where they all walk in.
40:45They go, oh, my God, look at the fire.
40:46Oh, good to see you.
40:47And where are they going to walk in and go,
40:48what the bloody hell have you done all this for?
40:50Who told you you could have that table?
40:52What's the point of this?
40:53We've got wood plasterers coming in tomorrow.
40:54You're going to have to move all this.
40:56They'll like it.
40:57Well, I hope they like.
40:59From the minute I walked in, I just wanted to come in here and polish my pole.
41:04Whee!
41:06Oh, look at it.
41:08It's ready for beer.
41:11Holy cow.
41:12Hey, John.
41:13How are you?
41:13I'm not too bad, how are you?
41:14All the better for seeing you.
41:15Where do you like it?
41:16Behind the bar, is that all right?
41:18Yeah, no worries.
41:19How I get it from keg to glass, I've no idea.
41:22But I have found a tap.
41:24It's leaking.
41:26Excuse me.
41:27Happens when you get to a certain place, doesn't it?
41:30Right.
41:30Right.
41:31Now what?
41:33Are you all right to help me?
41:34Of course.
41:34Sorry.
41:35Right, so we need to get this onto here first.
41:38We might need a spanner.
41:41I've got a screwdriver.
41:43Pliers might do it.
41:44I've got chacodemus.
41:45Will that do?
41:46I couldn't tell you what that was.
41:47Do you remember chacodemus and pliers?
41:49No?
41:50No.
41:50OK.
41:51No idea.
41:52This too?
41:53I think that'll do, yeah.
41:57Let's try that.
41:59Perfect.
42:00So that's set up.
42:00I just need to bang this into the beer.
42:04We've just got to do it as clean strike as possible.
42:06So there is as hard as I can.
42:08If you miss it, then we're going to have to get as quick as we can and get this back
42:11on.
42:12Right.
42:12So a good firm strike.
42:14Miss, and this keg could erupt like a volcano.
42:18Go, go, go, go.
42:20Go, go, go.
42:21That's it.
42:22Brill.
42:22Great.
42:23That was really stressful.
42:24I was expecting a lot more to come out there.
42:26God, I found that really nerve-wracking.
42:29But it's in.
42:31See you, Mike.
42:31Cheers.
42:32Ta-da.
42:36And with less than an hour before the committee arrive, for Jackie and myself, it's all systems go.
42:49The idea of the evening is lovely.
42:51It'd be really nice to get everybody together and get the feel of the place in a social way as
42:57opposed to just being a building site.
43:02Ooh, look at that.
43:03That's gorgeous, isn't it?
43:04I am excited.
43:06I cannot wait to hear chit-chat in here.
43:09I've only ever heard drilling, smashing, hammering.
43:14I can't wait to hear laughter in here.
43:17Oh.
43:19Oh.
43:23Maybe I will get Debbie to teach me some yoga.
43:26It's not a noise a 43-year-old man needs to be making bending over for a tea light, is
43:30it?
43:32Perfect.
43:33So we've got the parsnip soup, so I need to get that heated up, ready to go as people arrive.
43:38Hopefully.
43:40And for me, just a couple of finishing touches.
43:43Dark board.
43:45It may be just a few candles and original features back on the walls.
43:50Expertly repolished.
43:52But after months of graft, demolishing the old toilets, repairing rotten windows and cracked walls,
43:59a new roof and floors, getting menu ideas.
44:04That's delicious.
44:05Raising funds.
44:07And destroying and rebuilding the cellar ceiling.
44:12I'm hoping a laugh and a few drinks tonight will keep everyone motivated to get this pub finished by spring.
44:19I just want them to see it and just have a glimpse of, oh my God, this is what we're
44:23fighting for.
44:26Hey, Al.
44:28Good evening, Al.
44:29Good evening.
44:30Right, who's going to have the first pint?
44:32Oh, my God.
44:35You know what?
44:36It's funny coming in, seeing it with lights on and somebody behind the bar, albeit not a barman, clearly.
44:41I haven't got books to try.
44:43You begin to feel what it's going to look like in the future.
44:46Fire lit.
44:47It's so nice.
44:48A little glimmer of what the place is going to be like.
44:53Lovely.
44:54It just felt like coming home.
44:56Right, there's some pumpkin soup and some kippa pate if anybody would like to help themselves.
45:00The food was marvellous.
45:03Yorkshire pudding?
45:04It's been nice to try some of the different things that Jackie's thinking she'd like to bring onto the menu.
45:11Right, has everyone had one?
45:12Roll on.
45:13This is how it should be.
45:15Locals in, enjoying themselves.
45:19Everyone fed and watered.
45:21Time to say a few words.
45:24Speech!
45:24Speech!
45:25Speech!
45:25Speech!
45:27I wanted to say genuinely, first and foremost, congratulations, because I've never seen so many people putting so much effort
45:34to have the pub get back to a point where you have total ownership of it.
45:38And every piece of work that's been done here, you can say you did yourselves, is phenomenal.
45:42But more than that, I just want to say thank you, because you've all made me feel so welcome and
45:47part of a community that I just drove past and wanted to be a piece of the pub.
45:52I feel now, I feel like Olivia part time and it's an absolute privilege.
45:55So, what an honour it's been getting to know you all.
45:58Thank you and I can't wait for the next chapter.
45:59Cheers, everyone.
46:00Cheers!
46:01Cheers.
46:02Cheers.
46:03Cheers.
46:04Cheers.
46:06And yours.
46:07Cheers.
46:07Cheers.
46:08Cheers, cheers.
46:08Cheers, cheers.
46:09My God, there's some graft remaining.
46:12Money is starting to come in, still not as much as we need to finish.
46:18But, these are intensely skilled people, outstanding the qualities that they have.
46:24They are confident and resolute.
46:27And when this pub is open, they'll have done it all together.
46:31Good health, everybody.
46:32Cheers, everyone.
46:33Yeah, cheers.
46:34Cheers.
46:34Cheers, everyone.
47:05Cheers.
47:07Cheers.
47:08Cheers.
47:12Cheers.
47:13Cheers.
47:14Cheers.
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