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00:00Got 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.
00:25And 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?
00:35Yeah.
00:35Wowie.
00:36It's called The Plough,
00:38and anyone can become a shareholder to help get the pub back on its feet.
00:43I'm the treasurer for my sins.
00:46She's good for money.
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'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 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, 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.
02:13It's been a couple of weeks since I was last at the plough, and I'm heading back again.
02:18I'm excited to see everyone again, but I'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, if you fancy investing in the plough, yeah.
02:45In two weeks, we jumped from 70-odd to 80-odd, and now we're like 90-odd thousand, so it's
02:53great.
02:54Amazing news, but 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 Joel and Peter will be there.
03:22They'll just be getting stuck in.
03:24You can look in every corner.
03:26There'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.
03:35We're standing over the cellar right now.
03:36So it'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.
03:58It is a big job.
04:01It is.
04:02But before we start demolishing any large, and let's be honest, damp, filthy, rotten,
04:08and stinking items in the cellar need 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.
04:31The 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, this, 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, suck it.
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 raining wet.
05:29We'll have to tank it to keep the water out.
05:32These concrete blocks are sitting on steel beams,
05:34and they'll fall into bits.
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.
05:53Anything you can lay your hands on that'll move.
05:55Hand it to me and I'll...
05:57I think more moves down here than should be moving, is that right?
06:02The cellar is the engine room of a pub,
06:05and 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,
06:16it'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,
06:25and the focus shifts from knocking things out
06:27to putting the plough back together again.
06:32Just checking for spiders.
06:35Oops.
06:37Everything I pulled in that cellar,
06:39I expected a spider to come out of.
06:41Everything.
06:44God, it stinks.
06:46There's a lot to be said for you.
06:48If you're a bit frightened or 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
06:58that you didn't know you had.
06:59There's not a lot of point to us, you know,
07:03clearing all of the debris out.
07:04No.
07:05Because we're going to make a whole load more.
07:07Fetid.
07:10I 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 Arbora 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 hit 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.
08:39So 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!
08:51Because 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,
09:01kitting 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,
09:31are 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.
09:42You'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.
09:55I used to work at the plough at Padma.
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.
10:07So, yeah, I used to work in the kitchen.
10:09Wow.
10:10We heard that you wanted some equipment.
10:13We sort of designed a kitchen,
10:14but 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
10:22around what we get as 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.
10:32Well, 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.
10:38Great.
10:39Thank you very much, Sam.
10:40I 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,
10:47but on the drawings we've got it as a double sink,
10:50but we might get away with a single sink.
10:52These sort of things are actually quite useful
10:55because 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.
11:07But that 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.
11:19Oh, that's got some heft to it.
11:21She's done the one with wheels.
11:23That was clever.
11:25These workstations are a real find,
11:27and 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,
11:43but as starts go, this is brilliant.
11:48Thanks, Simon.
11:49Cheers.
11:52Incredible that he used to work at the plough.
11:54I know.
11:54What a small world.
11:55I know.
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, that'd be all right, wouldn't it?
12:13Yeah.
12:13The way I drive.
12:15Like a grandad.
12:18Spritely grandad.
12:20Grandad can't jump out of a transit like that.
12:22Good job.
12:24Get a bit more luck thrown our way,
12:25and we could have ourselves a kitchen.
12:28I think word is spreading that the plough is getting back on its feet
12:32and that everybody wants to 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,
13:03and this morning is an early start for Phil and Peter,
13:06as it's demolition day for its ceiling.
13:10Morning.
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
13:25and Phil's engineering background,
13:27they can tackle the cellar themselves.
13:29Right?
13:30Yep.
13:30So today, for safety reasons,
13:33they've limited volunteers and put barriers in place.
13:41It'd be nice to get a hold of it down today,
13:43and then it's ready for next Saturday
13:44to bring the digger up and clean it out.
13:46I think we're going to build a complete new interior,
13:50braised block wall right round,
13:52and that's where the new floor to sit on.
13:56He's had his wheat a bit of us this morning, hasn't he?
13:58You can tell, can't you?
14:00Ah!
14:09It's taken some hammering,
14:11but with the cellar ceiling no more,
14:13that's stage one done.
14:24To get the plough open by spring,
14:26a lot is changing.
14:28So for me, it's really important to keep remembering
14:31what the plough used to be.
14:36At the moment, we're ripping everything out of the pub,
14:38and I think we need to salvage whatever we can.
14:41And these were just hung up in the bar,
14:43just 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,
14:53and I'm told the guy that is going to do that is Jerry.
14:56Jerry is like founder of the Save the Plough movement.
15:00I'm popping to his house to see him.
15:02For 13 years, retired businessman and chartered engineer Jerry
15:06led 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
15:31after the pub shut down
15:33to keep the community together for a bit.
15:36Good on you.
15:37And we did it for 13 or 14 years.
15:40That's enough.
15:41Yeah.
15:41Take a seat, John.
15:43250 people in my house since I moved there.
15:47I see, I know nothing about horse passes.
15:49I know if 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
15:59to trim the horse up, and 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.
16:06And put back in the pub.
16:06Yeah.
16:08You can see it all coming off.
16:09You can indeed, yes.
16:11Well, you want to walk in, you want to see beams,
16:13you want horse passes on the bar, you 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 bad,
16:34were there points in that where you thought,
16:36this isn't going to happen?
16:37Yes, of course, everybody thought,
16:39we 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.
16:52And 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,
16:59is it's also, it's like a template for other people.
17:01Yes.
17:01Because there's pubs closing all over the country.
17:03Yes.
17:05I think you really feel the importance of this project
17:08when you meet someone like Gerry,
17:09who's lived in this village for decades,
17:11because he knows what this village is like without a pub.
17:14And he knows what it's like with one.
17:17And it's almost like he understands,
17:18if we don't get this right now,
17:20if we don't get this pub back,
17:21this 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,
17:28to repay the work that he's put in securing that building for him.
17:32I can't believe the difference it's made, though.
17:34I mean, it really makes him stand out, doesn't it?
17:36Yeah.
17:37When you get a bit of lighting.
17:38That's what I'm picturing.
17:40Hung by the bar, when that fire's back on.
17:42That was it, yeah.
17:42You've got that orange glow of the fire bouncing off that.
17:45Yes, there's nothing like a nice fire going.
17:48They're like the spark cloth, all those.
17:51That's not taking as long as knocking the wall down.
17:53No, no, no.
18:02It's the weekend,
18:03and 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.
18:14But after a call for volunteers,
18:16I've hauled myself out of my nice, warm bed to help.
18:24I don't do a lot of Saturdays.
18:26I'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,
18:43because it's just rotten in there.
18:45But with two big jobs on, we need a good turnout.
18:51Phil 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.
19:04We've stripped it all off back to bare stone.
19:06We're basically putting a nice, fresh layer of mortar in, and 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.
19:26So that's the basis.
19:26Peter's brought in a top dog.
19:28It's not really old.
19:29People say, oh, blimey, you know, lime.
19:31Oh.
19:32I 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.
19:47I 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 cook sand 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?
20:18And it's scarier than I thought it was going to be.
20:21I come straight in there and he says,
20:23check your gloves because it's 100 degrees and you'll get a lime burn.
20:26So then I'm thinking, this is a serious business.
20:29And 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'll 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.
21:10..things are getting a little bit suggestive.
21:12You 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.
21:30Time to have a go.
21:32What do I do?
21:33You just want to stand back and look
21:34and see where you want some more in.
21:36You want some more in there?
21:37OK, stand back.
21:38Where do I want more in?
21:39Some more in there.
21:39In there?
21:40Yeah, yeah, yeah.
21:40And then just work it, work it backwards and forwards.
21:44You're dropping it.
21:45Yeah, I didn't like that bit.
21:46That bit wasn't right.
21:48It might be an old method,
21:50but lime mortar is much better for buildings than cement.
21:54It's breathable, doesn't trap water
21:56and so prevents damp and cracking.
21:58And by teaching us a lot how to do it,
22:00we 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,
22:11which is a finishing job.
22:12That's a really lovely thing, up here and in here,
22:15in terms of the project moving,
22:17you know, in a positive sense.
22:19And the work we've done today
22:21probably would have cost us about 800 quid.
22:23And we've got volunteers
22:24and we've done it literally for nothing
22:26except for the materials.
22:29That's good fun.
22:30Yeah, it looks good.
22:32Just going to get a little selfie.
22:33I've never done any of that before.
22:34Yeah, I think so.
22:35I am buzzing.
22:37For the first time,
22:39I feel I've done something of real value
22:41towards the build.
22:42When that is the rear pub garden,
22:44I'll get to sit and have a pint
22:45there and think,
22:47oh, I did that.
22:48We just need the weekend warriors
22:50to keep coming back
22:51so we can get the rest of the pub done.
23:02It's Sunday evening
23:05and Phil, Peter and volunteers
23:07have been working flat out on the cellar.
23:10I'm knackered.
23:13We've all put two days working.
23:15There's an awful lot goes on in the cellar.
23:18It's taken us all weekend to do.
23:20After clearing out the rubble yesterday,
23:22Phil and Peter have been ensuring
23:24that the cellar is square and watertight.
23:27We've lined the cellar around.
23:28We've put some viscoe up the walls
23:29to stop the ingress of any ground water.
23:33Phil's also started to lay the first course of blocks
23:36for the new internal cellar walls.
23:39It's going to take us until next weekend
23:41to get it built.
23:42I think it'll be about nine cores
23:43for me to go, eight a night.
23:45So the time we get that top core,
23:46so we'll have had enough.
23:49Once the wall is built and set,
23:51the new cellar ceiling can be fitted.
23:53But that's a couple of weeks off, yeah?
23:57You know, rum wasn't nothing a day, was it?
23:59And I always did say that the cellar
24:01was going to be the hardest and biggest job
24:03that we sort of do within the pub.
24:05So, yeah, it feels like we've come a long way,
24:08but we've got a long way to go as well.
24:25After polishing the brass with Gerry
24:27and chatting about the old fire,
24:29it got me thinking.
24:31It's one of the plough's main features,
24:34so I thought I'd look into getting it going again.
24:38I'm waiting for some fireplace experts
24:40to find out a bit more about that fire.
24:42It looks old,
24:43so I feel like we should know a little bit more
24:45and then we can work out what it needs
24:47to get it back up and running.
24:49How are you doing?
24:50How are you doing, John?
24:52Alex, nice to meet you.
24:53Nice to meet you.
24:54Hi, my name's Phil.
24:55Phil, nice to meet you.
24:56I'm stepping inside.
24:57I've seen pictures of it working
24:59and then the pub shot
25:00and now it looks like this.
25:02It's the one.
25:02There it is.
25:04It's nice.
25:06Is 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,
25:18the dirty ash,
25:20lands under there.
25:22You're old, Ian.
25:24And the 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
25:33and it's from Repton,
25:35the foundry.
25:37Have you seen these before then?
25:38Yes, there's one in the Rydale Museum,
25:40which is local to the area.
25:42Right.
25:43But you wouldn't restore these
25:45and someone wouldn't have one in a house now?
25:46Yes, they do.
25:47Do they still?
25:48Still quite a few, yeah.
25:49How much would it cost then
25:50if 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,
25:58how much work do you think
25:59it needs to get back to?
26:02The metal works,
26:03you take off all the old tar paint
26:04and 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
26:10and clean them in the workshop.
26:11Yeah.
26:11You'll understand what I mean.
26:13Would you be able to quote
26:14for what you reckon?
26:15Yeah, yeah.
26:15Right.
26:16I realise now I say that,
26:17I'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,
26:25she just made me carry chicken dirt everywhere.
26:27But she's lovely.
26:27Come on, there's chicken on the loose.
26:35Do you know where Ruth is?
26:37In the house?
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
26:52and look at the fire.
26:53Can you come and talk to him about money?
26:55You know we're struggling
26:56with 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 all right?
27:06It's worth two to five grand, that fire.
27:08Two to five grand.
27:09I was going to tell him to rip it out
27:10and split the money,
27:11but I was honest
27:11and I said not to do it.
27:13I said show it to Ruth.
27:19Right.
27:20Ruth,
27:21this is Phil and Alex.
27:22So what do we think then?
27:24To have it all sorted out
27:27around 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.
27:37This is why I went to get Ruth, you see.
27:39That's the worst scenario, OK?
27:41OK.
27:41What do you think?
27:43Um, well, it would be nice to do, wouldn't it?
27:46Especially if it comes in a bit less.
27:48Right.
27:49Should we just say we're doing it then?
27:51Yeah?
27:52Right.
27:52Deal.
27:54Once the fire's working,
27:56I think it'd be lovely
27:57to get the committee in
27:58for a few drinks
27:59just to celebrate
28:00everything they've achieved so far
28:02at the plough.
28:04It would be nice, wouldn't it?
28:05Fire.
28:05Pint.
28:06Yeah.
28:08I'm getting excited now.
28:09And Phil reckons
28:11it will only take him
28:12a couple of days.
28:13A bit of homework for me this evening.
28:17Over 130 years old,
28:19this range has decades of paint
28:22that needs taking off.
28:23This is just a paint stripper
28:25which I'm putting on now.
28:26And then we'll wire brush it,
28:28then put some more on,
28:29then wire brush it
28:30and take it back
28:31to the cast iron itself.
28:34Phil has been restoring old fires
28:36for 35 years.
28:38Victorian, Edwardian, Georgian.
28:42I quite like it
28:43because you just bring it back to life.
28:46See how the detail comes out now.
28:51And then come tomorrow evening
28:53it'll be a different thing altogether.
29:05Now I've had this idea
29:07for drinks at the pub
29:08with the committee,
29:09I think we'll need food.
29:10And as Jackie and I
29:11have been on the menu mission together,
29:13I've asked if she'll help.
29:15Knock, knock.
29:17Come in.
29:17How 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.
29:25Possibly a sort of,
29:26a little bit of a reflection
29:27of the type of dishes
29:28that we will have on the menu
29:29when we open the plough.
29:30And also using the local ingredients
29:31and giving them an idea
29:32of what suppliers we might use.
29:34All right.
29:34So we're doing parsnip soup.
29:36We're then having kippa pate
29:37because our East Coast kippas
29:39are fantastic
29:40with some of the toasted sourdough
29:41from Hovingham Bakery.
29:43Amazing.
29:43Some little Yorkshire puds
29:45with some beef.
29:46I've got some really,
29:48really lovely proper gravy.
29:50Oh, dear.
29:50And after that,
29:51we've got apple crumble.
29:53So you've done like a full dinner.
29:54Start a minute.
29:54Yeah, but like little mini versions of.
29:57Yeah, lovely.
29:57And then we're going to finish
29:59with the lovely Rosedale goat's cheese.
30:01Oh, the goat's cheese.
30:02Generally, everything is probably
30:03actually within about 10 miles
30:05and there's sort of
30:06five different dishes there.
30:07What a dinner.
30:08That's amazing.
30:09You're helping, I think, aren't you?
30:10I will help
30:11since I've asked you to do it
30:12and you've done loads already.
30:13What can I do?
30:14I thought that you could
30:15maybe 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,
30:24150 grams.
30:25All right.
30:25I'm really good at guessing.
30:27Go on then.
30:30Oh, yeah, 156.
30:32That'll do.
30:32That's not bad, is it?
30:33Right, so if you can cube that
30:34and pop it into there
30:35and then we're just going to soften it.
30:37Right.
30:37Oh, you're going to soften it.
30:38Pay it compliments.
30:40Do you see crumble?
30:42A 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 Bake Off.
31:04Oh, well, that's exactly
31:05what he sounds like.
31:06All right.
31:07Perfect.
31:08We just want to put a spoon of that
31:10in 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
31:16of custard on top of them.
31:17Oh.
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
31:25when I said,
31:25will you do a bit of food for tonight?
31:27I pictured a few, like,
31:28shop-bought sausage rolls.
31:30I've been tasked with the operations
31:31for when it opens,
31:33so I suppose I've got to kind of show
31:34the sort of thing that they all want.
31:36Yeah.
31:36You know, if I don't,
31:38then I'm not going to be able to achieve
31:40what they are looking for
31:42when they start to get towards opening.
31:44They're going to be blown away, aren't they?
31:46Oh, well, that's very kind.
31:48And that quality there.
31:49I'm going to have to tell them
31:50how 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,
32:03Phil's arrived,
32:04and he's finished the fire.
32:07How are you, Phil?
32:07Yeah.
32:08How are you doing?
32:08Yeah, not too bad.
32:10Right, here we go.
32:13There's the bit.
32:15There's your door.
32:17Look at that.
32:18There's your rackens.
32:21You'll do your ironing tomorrow with us.
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.
32:47It's looking well as well, isn't it?
32:49The inside is just immaculate.
32:52Now, you want to put the door up?
33:00Don't drop it, it's cast iron, it just breaks.
33:03I was feeling all right until you said that.
33:06There we are.
33:07How do you thought it?
33:08Just turns it round, doesn't it?
33:11Unbelievable.
33:12You want to do this?
33:13There's a hole at the top.
33:15Right.
33:15Can you see that?
33:15It's more my 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.
33:36Centre of the pub.
33:37Just 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.
33:45Look, that detail, it's 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 late now?
33:56That's very special, if we can.
33:57We'll be in a minute.
33:59I've gone to get David.
34:01He'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.
34:30Significant 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,
34:42and that, to me, felt like
34:43we'd sort of resuscitated it a little bit.
34:47Lovely.
34:48Yeah, it sounds good to me.
34:49It's crackling, doesn't it?
34:50It sounds absolutely amazing.
34:52Does it bring back memories from...
34:53Yeah, it does, yeah.
34:55You have 16 years ago,
34:57since I was last in.
34:58They had a party in here, New Year's Eve,
35:00and we're closing it for refurbishment.
35:03And that was it.
35:05End of.
35:07It was very emotional, that.
35:37I wasn't quite prepared for that.
35:40That's the start of things to come.
35:44Yeah.
35:45Instead of going back to life.
35:47Instead of going back to life.
35:49Yeah.
35:51Thank you very much.
35:52You're welcome.
35:53Wake up, do you?
35:54Good man.
35:55You're welcome.
36:16Sadly, just weeks after I met Jerry,
36:19the whole community of Fadmore and I
36:20were upset to learn that he'd passed away.
36:24Jerry just had this energy
36:27and this determination.
36:31He did one hell of a lot for this place.
36:33Just so passionate about it.
36:35You know, it would never have been bought without Jerry.
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.
37:06Go that way a bit.
37:07You talk of getting in and out.
37:08I know, it's terrible.
37:11It's been five weeks since Peter and I
37:13cleared 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
37:23and all that long 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
37:36and didn't fill it with blocks.
37:40Relatively cheap,
37:41it's quick to assemble
37:42and requires no specialist labour.
37:44So perfect for our budget and volunteer setup.
37:47Good deal, Peter.
37:50This will be another big job
37:52ticked 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,
38:03you can come and put in the last blocks.
38:05Yeah?
38:06It says no entry, though.
38:07We can make special allowances.
38:09So it's builders, surveyors, and comedians.
38:12Yeah.
38:15There you go, John.
38:15You can put last one in.
38:16Can I?
38:17I feel honoured.
38:18Yeah.
38:19Can we tell everyone I was here all day, though,
38:20and I did the first one as well?
38:22Try not to drop it through the hole.
38:25Ta-da!
38:27Lego, isn't it?
38:27It is, it is.
38:29Big boy Lego.
38:29It is, yeah.
38:31Coming together very, very quickly all of a sudden.
38:33It goes fast, doesn't it?
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.
38:48Yeah.
38:49Door behind you and a window in here.
38:53This is one of those jobs that makes a massive difference,
38:55isn't it, just to the field?
38:56Yeah, yeah, totally.
38:57Projects like this, they're always leaps forward and then pauses.
39:01We are the tortoise and the hare.
39:03Well, well done.
39:05Nice to see a bit of forward momentum.
39:08After concreting the floor,
39:09the 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
39:22for my end-of-year drinks with the committee.
39:25And Debbie, the pub's PR officer, is lending me a hand.
39:29Ready?
39:29Ben your knees.
39:30Ben my knees.
39:31Ben your knees.
39:32I can't bend my knees.
39:33I don't do enough yoga.
39:34You're going to have to come through a yoga lesson, John.
39:36Everyone here has worked so hard,
39:38and I wanted to say thank you.
39:39I think in front of the bench,
39:41Mike 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.
39:59Wow.
40:01It's like something from a horror film,
40:02where a poltergeist has 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?
40:11Ka-plunk.
40:13It looked like Ka-plunk.
40:15I'll just have that one.
40:17Have I lost you in the cupboard now?
40:19Yeah, there's marbles falling on me head.
40:21How many, do you think?
40:23It was 12 on the committee plus you,
40:25so 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.
40:38I'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 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,
41:00I just wanted to come in here and polish my pole.
41:04Whee!
41:07Oh, 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.
41:14How are you?
41:14All the better for seeing you.
41:15Where would you like it?
41:16Behind the bar.
41:17Is that all right?
41:18No 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 hands, doesn't it?
41:30Right.
41:30Right.
41:31Now what?
41:32Are you all right to help me?
41:34Of course, can't be.
41:34No worries.
41:35Right, so we need to get this onto air 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?
41:46Couldn't tell you what that was.
41:47Do you remember chacodemus and pliers?
41:49No?
41:50No.
41:50No?
41:51OK.
41:51No idea.
41:52This do?
41:53I think that'll do, yeah.
41:57Let's try that.
41:59Perfect.
42:00So that's set up.
42:01Just 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, so 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.
42:30See 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.
43:02Oh, look at that.
43:03That's gorgeous, isn't it?
43:05I 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.
43:20Oh.
43:21Oh.
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?
43:30Yeah.
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,
44:00a new roof and floors, getting menu ideas, raising funds, and 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.
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've got what's the size.
44:43You begin to feel what it's going to look like in the future.
44:46Fire lit.
44:47It's so nice.
44:48It's a little glimmer of what the place is going to be like.
44:53Lovely.
44:54It just felt like coming home.
44:57Right, there's some pumpkin soup and some kippa pate if anybody would like to help themselves.
45:01Oh, no.
45:01I've got a little.
45:02The 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.
45:23Speech, speech, speech, speech, speech, speech.
45:55What an honour it's been getting to know you all.
45:58And I can't wait for the next chapter.
45:59Cheers, everyone.
46:02Cheers.
46:03Cheers.
46:03Cheers.
46:04Cheers.
46:04Cheers.
46:05Cheers.
46:05Cheers.
46:05Good old John.
46:06Cheers.
46:06And yours.
46:07Cheers.
46:07Cheers.
46:08Cheers.
46:08Cheers.
46:08Cheers.
46:09Cheers.
46:16Cheers.
46:32Cheers.
46:34Cheers.
46:34Cheers.
46:34Cheers.
46:35Cheers.
46:37Cheers.
46:43Cheers.
46:44Cheers.
46:45Cheers.
46:45Cheers.
46:45Cheers.
46:45Cheers.
46:46Cheers.
46:47Cheers.
46:48Cheers.
46:48Cheers.
46:48Cheers.
46:53Cheers.
47:11Transcription by CastingWords
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