- 7 hours ago
Our Farm A Giy Story S01E04
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00:00Some very naughty behaviour going on there, and the last time that happened we had piglets,
00:05so we don't necessarily want any more.
00:07Cut it out, you!
00:08You want happy pigs, don't you?
00:09You horny little divil, you.
00:13You want to have a drink instead.
00:18It's mid-May, and while the sun is shining, the veg boxes are still looking a little bare.
00:22With the hungry gap dragging on and customers expecting more variety,
00:26Nick is starting to feel the pressure.
00:27There's plenty of veg in the ground, but not all ready to harvest.
00:31So today, he's heading back to the farm, looking for answers, and hoping Richard has some good news.
00:37We're still kind of firmly entrenched in the hungry gap, and it's causing us kind of,
00:41it's causing us huge problems on the limited number of customers that we have.
00:47We're kind of losing some of them because they're getting frustrated with the lack of produce.
00:51Or the other thing, really, is to not sell in the hungry gap.
00:55So to stop the box, you mean, or pause it for...
00:59It's a possibility.
00:59We need to, to be honest, I've not been particularly happy with what's going in the box,
01:05in that it's reasonably good quality produce, but a lot of it hasn't been hours.
01:12Like, it just feels like, I suppose, it feels summery, and it's, you know, it's like there's loads of stuff
01:18growing.
01:19Yeah, to be honest, Meg, I think you made the wrong call keeping it going for the three months.
01:24In that, it's so much not what we do, which is our own fresh stuff out the ground on a
01:30Friday morning, in the boxes Friday afternoon.
01:33That's what we're about.
01:35And...
01:35But we did, we made that call together, incidentally.
01:40And we also...
01:41Well, no, you, you made the call and told me to do it.
01:43Well, we discussed it, and the idea was, actually, if we don't keep it going over the, over the winter
01:50months, we're going to lose people.
01:52That was the sense.
01:54I think we have to decide what we are, and is it growers or greengrocers, really?
01:58And we are greengrocers for three months of the year when we're importing.
02:02Is this just about holding tight?
02:05Like, how far off, how far off are we, or is there something we need to...
02:09It's patience to make. Entrepreneurs don't necessarily have that.
02:12No.
02:13Growers have to have that, and stuff is ready.
02:17First or second week in June, it starts pouring out.
02:20So we're not far away.
02:21A couple of weeks.
02:22And it's always darkest before the dawn.
02:24Suddenly, you're in the summer, the summer stuff.
02:27Yeah.
02:28From having very little.
02:29That's very philosophical.
02:31That's really helpful, right?
02:32It doesn't come naturally to you, Mick, but you'll learn eventually.
02:37With little more than a be patient from Richard, Mick moves on to his next bright idea.
02:42He has come up with a plan to send a few of the team from the farm to Kilruddery House
02:46and Gardens in Wicklow.
02:48The goal? To see how they run their walled gardens, use the space around it,
02:52and maybe pick up a few ideas they can bring back to the farm.
02:55I think it'll be great for the team to go up and kind of just see that as something to
03:00work with.
03:01A bit of a sort of a team-building vibe as well, I think.
03:04A bit of a road trip, you know?
03:06But before we dive into the garden visit, it's worth understanding where we are.
03:11And this is Lady RD, Fanula Brabison, to tell us all about it.
03:15We, in 2008, had to look at how are we going to maintain the estate into the future.
03:20And our generation, my husband's, this is my husband's family's space,
03:25they all felt willing to expand the space.
03:29And my husband and I felt that it was time that we could concentrate on visitors into the garden,
03:36membership into the garden, food in the gardens, food in the wider estate,
03:40other people running businesses on the wider estate.
03:43And now it's a well-loved local attraction.
03:46The one area in Kilruddery that Richard really wants to see is the walled garden.
03:51So he and Claude are off to meet head gardener Pat,
03:54and thankfully the garden is closed to the public today.
03:57Just the way Richard likes it.
03:59I see no public could be on this point.
04:02You keep them out, do you?
04:03No, they can have a look.
04:05How faithful are you to restoring the garden?
04:08Are you going for more recreation and creating a vibrant new garden?
04:12I think recreating.
04:14So the tunnel behind you is built on the original foundations of the glass houses.
04:19Right.
04:20But we're using modern materials to replicate that.
04:24What about layout for paths and so on?
04:27So I like things square.
04:30So do I.
04:31So I'm squaring off the original wall,
04:35which I think probably was what they would have done.
04:38So we're only at the start of our journey in Carmoor.
04:41How do you get to this kind of level of establishment?
04:44It's probably time.
04:45So not everything can be done overnight.
04:50So even since I've started for the last two years,
04:53we've been adding more ground, clearing more ground,
04:59making, you know, the paths better.
05:01Yeah, slowly but surely improving it bit by bit.
05:03Improving drainage, putting up new tunnels.
05:08And so we're here, you know,
05:10this journey probably took us 10 plus years to get to where we are now.
05:13Yeah.
05:14And it's still improving.
05:15And it'll probably never be finished.
05:16We'll always be a constant working project.
05:21I think Richard's so happy to be here.
05:23Seeing him talk to Pat, listening to the two of them,
05:26I had no idea what they were talking about half the time,
05:28but they were completely nerding out.
05:30We've got a pit house as well.
05:32Yeah.
05:33Did it have the old heating system in?
05:36Talking about straight lines and plants,
05:38and I think he actually bought some tarragon in the shop here
05:41to bring back to grow in Carmoor, which is great.
05:47So I'll just grab this, bring it up to the restaurant.
05:50Some nice stuff there.
05:51Yeah, we have spinach and salad for the restaurant and the shop.
05:59In terms of the food they're growing here
06:02and the area they have to grow on,
06:03we have potentially a much bigger area,
06:05not that I'm showing off.
06:10And we could produce an awful lot more,
06:12so I could see that there's a lot more room
06:16for bulk sales in our shop,
06:18bulk crops, which they've not really got the space for here,
06:22really concentrating and doing it really well.
06:25Herbs, salads, flowers, we all want to do that,
06:29but I'd also love to do the bulk stuff
06:32and more fruit as well.
06:35Really, the potential is huge.
06:38I've got the imagination.
06:39Let's hope GIOI have the money and the inclination.
06:45For me, I grew up on a farm since I was tiny,
06:48a small holding,
06:49and I can't imagine living in a space
06:51where you have land and not producing your own food.
06:54And equally, if we were to have a restaurant
06:56and create hospitality in the estate,
06:58growing our own food had to be part of that.
07:00So it was essential and natural for us.
07:03So this is Ali, Richard.
07:06Glad to meet you.
07:07Hey, good morning.
07:08Hello.
07:09I'll throw this inside for you.
07:10Yeah, perfect.
07:11Is he well-trained in?
07:12Very good.
07:15I just think somewhere like this is so inspiring.
07:18It's so creative for a chef.
07:19Yeah, absolutely.
07:20I think the huge part of it is,
07:23honestly, it's like a chef's dream.
07:25Yeah, exactly.
07:25Every chef wants to have access to the farm like we have,
07:28so the grow plan with Pash
07:29will be able to make a plan for 12 months.
07:32Do you find the customers can cope
07:34with a limited range of fresh produce
07:37this time of year, sort of April, May time?
07:40Yeah, to be honest,
07:41once we explain the ethos here,
07:43and a lot of the customers understand,
07:45Pat might tell you,
07:45last year there was a double crop of courgettes grown,
07:48and by the end of courgettes season,
07:49I think every single person who worked here
07:51had had enough courgettes.
07:52It can happen.
07:54It can happen.
07:55And do the chefs actually go into the garden
07:57and work with Pat and the growers.
07:58People are coming to work in courgettes as chefs,
08:01and, you know,
08:02if you're not really interested in how it starts
08:05with seed in the soil,
08:06you're in the wrong place.
08:07Will chefs go out in the rain?
08:09I've never seen that.
08:10We're a little precious these days,
08:11but, you know, we do sometimes.
08:14I really think that, you know,
08:15over time, with the right vision
08:17and some financial support,
08:19we could really make something like this at Courgette Mall.
08:26Have you seen my tarragon?
08:28It's amazing.
08:29What did you have,
08:30what did you think today?
08:31Inspiring?
08:32I'm really inspired,
08:32yeah, I'm inspired to develop a place
08:35that has that sort of funding, really.
08:36Yeah, well...
08:37You're going to get me that?
08:39We shall see, Richard.
08:41We shall see.
08:41I'll wait in eager anticipation.
08:44We shall see.
08:47It's been a few weeks
08:49since the team's trip to Wicklow,
08:51but back in Waterford,
08:52the veg box numbers have stalled.
08:54And with the hungry gap finally coming to an end,
08:57Mick's heading out to the farm
08:58to check in with Richard.
09:00He needs to know exactly
09:01how much veg is about to hit,
09:03and fast,
09:04because if they can't shift it,
09:05they could be in trouble.
09:07Box numbers aren't good at the moment,
09:10so I'm potentially worrying.
09:13And it's a little bit marketing by committee
09:16rather than a sort of drive.
09:19It would be great to try
09:21and get everybody on board
09:23who needs to be involved
09:24and try and sell this stuff.
09:26Do you want to take the next one off down there?
09:29Down the end?
09:30Yeah, you see it's at an angle there.
09:40A real sense of just how much there is,
09:43isn't it?
09:43Yes.
09:44You see here, Mick,
09:45I mean,
09:45this is the quantities
09:46we're going to be producing weekly.
09:48We're talking of 100 boxes.
09:50That's what we're going for.
09:52So this kind of row,
09:53unless it's just one example,
09:55I suppose,
09:56is geared towards 100 weekly boxes.
10:00We've sat through and done the marketing.
10:02At the moment,
10:02we have between 20 and 30 boxes.
10:05That will be a surplus,
10:07and soon,
10:07and everything's going to come off
10:09in those quantities, you know?
10:10So unless you find other markets quite soon,
10:13we're going to be feeding pigs
10:15with a salad worth 15 euros a kilo.
10:19Have we got other markets?
10:20What are we doing?
10:22Well, like,
10:23I suppose the two plan Bs,
10:26like, obviously,
10:27we have to keep trying to ramp up the numbers,
10:29the question is,
10:30like,
10:30I think we probably need a big play
10:33around having an alternative market
10:35for the produce
10:36into restaurants or something.
10:38How urgent is it then,
10:40like,
10:40we're weeks away
10:41from it being, like,
10:43at 100 boxes level?
10:44With a whole range of different products.
10:46With a whole range of vegetables.
10:47Yeah.
10:48I'm really frustrated
10:49that we're stuck
10:50at 25, 30 customers a week
10:52when, like,
10:53this produce is so amazing
10:55and it's organic
10:57and it's regenerative,
10:58and I can't figure out
10:59how much of that is our own,
11:01of our own making
11:02and how much of it's just the market.
11:03I think we've got to figure it out
11:04feckin' quickly
11:05and get moving again,
11:08you know?
11:09And our nightmare scenario is...
11:13Feeding pigs.
11:14Feeding pigs with the...
11:15And still having all the labour cost
11:18and everything that's gone in,
11:19the work effort and cost.
11:20and the level that we're working towards
11:22makes the place break-even
11:24or better.
11:25If we're not selling it,
11:27then obviously,
11:28we won't.
11:31Okay.
11:32If there's a sort of an overarching
11:34arc and narrative
11:36of this story,
11:37we're at the feckin' lowest point here.
11:39Like, it just feels like
11:40we're really up against it now,
11:42but I'm kind of...
11:43Naturally, I'm pretty optimistic
11:45and I feel like
11:46we just need to dig deep now
11:47and make sure that
11:50we kind of
11:51do what we committed to do
11:53on the demand side
11:54and make sure that
11:55there's customers there
11:56for this project.
12:01It's a week on
12:02and Ali is having real concerns
12:04about Richard
12:05looking to pull back
12:06on production
12:06in order to prevent food waste
12:08and having to feed it
12:09to the pigs.
12:10So Ali has come to the farm
12:11on a mission
12:12to see if she can resolve
12:14this issue
12:14and get Richard back on side.
12:16Yeah, I think there possibly
12:17will be some tension
12:18because obviously
12:19we have two very separate
12:20sort of thought processes
12:22in, you know,
12:23Richard wanting to grow the veg
12:24to the highest quality he can
12:25and the amount
12:26that is comfortable
12:28for the growers
12:29and the team here
12:30to do in a really good way.
12:32I, on the other hand,
12:33have, you know,
12:34money to make
12:35and we need to be able
12:37to look at all the ways
12:38and I'm kind of
12:39one of these people
12:39that after listening
12:41and finding a problem,
12:43you know,
12:43how can we solve it?
12:44I'm sure there will be ways.
12:45So, yeah,
12:46we'll see how it goes.
12:50Right, Richard.
12:51So should we talk about
12:52these reservations
12:53you're having?
12:54Yeah.
12:54Well, you can see
12:55you're still forgetting it.
12:58We're planting for 100 boxes
13:00and we've got 20.
13:02I'm really not happy
13:03with the idea
13:03of growing to dump.
13:05I mean,
13:05it's demoralising
13:07for the team here
13:08that are working really well.
13:10We have no choice now
13:12of the stuff we're transplanting,
13:13the longer term stuff,
13:14pumpkins, cabbage, etc.
13:16What we can cut back on
13:18is the salads and spinach.
13:21I think we need to keep going
13:24with the plan
13:24of what you're growing.
13:25Well, can you say it for you?
13:26I'm going to come up
13:27with ways to sell it.
13:28We're going to have surplus
13:29in July.
13:30I know, yeah.
13:30But I think, you know,
13:31with the veg box,
13:33I know it's not working now.
13:34We've got to find ways
13:35to sell it.
13:35You know,
13:36I'm the commercial director.
13:37I'm going to find ways.
13:38I know that I can.
13:39I really do believe
13:40with the work
13:40that we've been doing
13:41behind the scenes
13:42that, you know,
13:43it may not look
13:44at the minute
13:45like everything's coming,
13:46you know,
13:46that anything's coming together,
13:47but I believe
13:48that it is going
13:48to come together.
13:49I hope so,
13:50because it'll be very hard
13:51to motivate the team
13:52if we're feeding pigs
13:53on stuff that's been grown.
13:54Yeah.
13:55Well,
13:56get on and grow then.
13:57That's what we're going
13:58to sell it.
13:58Great.
14:08After a tense few days
14:10and a rather lively
14:11meeting with Ali,
14:12things are still
14:13a bit unsettled
14:13on the farm.
14:14But today,
14:15the focus shifts
14:16because garden designer
14:17Dermot Gavin
14:18is on his way
14:18to Curramoar,
14:19here to meet Richard
14:20and to dig into
14:21the story of
14:22William Robinson,
14:23the iconic gardener
14:24who started
14:25his horticulture career
14:26on this very estate
14:27back in the 1870s.
14:30If you're interested
14:31in gardening
14:31or gardening history,
14:33as I am,
14:34to get to come
14:35down to see
14:36the roots
14:38of a person
14:39who's a colossus
14:41in this area
14:42is fascinating.
14:43We don't know
14:44an awful lot
14:45about William Robinson's
14:46early life.
14:47We don't know
14:47an awful lot
14:47about his private life.
14:49So to understand
14:50where it started from
14:52and just to gaze around
14:53and see the general
14:55ambience
14:55is fascinating for me.
14:58Absolute proof,
14:59but I'd probably feel
15:00these were,
15:00could well have been
15:01the bothies
15:02for the garden lads.
15:03I don't know.
15:04So he would have lived here.
15:05Possibly,
15:06I don't know.
15:07That's the thing about him.
15:08Nobody knows.
15:09I think the wisteria
15:10walk there
15:11would seem to separate
15:12an area that the ladies
15:13from the house
15:14couldn't see.
15:15So this is...
15:15And men having a wash
15:16with their shirts off.
15:17I mean,
15:17even gardeners now,
15:18if we stripped their shirts off,
15:19they wouldn't put it on
15:20before nine o'clock,
15:21would they?
15:22I've heard he might have lived up here.
15:26and I was looking at some
15:28of these areas
15:29and that one
15:30up above over that way
15:32seemed to be lined in wood.
15:34There's a big window that way.
15:36Whether or not
15:37this
15:38was the building
15:40that he lived in,
15:40that he worked in,
15:41that he lived in,
15:43this would have been
15:44the type of place
15:45that gardeners...
15:46And they're probably
15:46in the attic
15:47when there was timbers here,
15:48maybe?
15:48Absolutely, yeah.
15:50And I can imagine
15:51when it was nice and warm,
15:52it was cosy.
15:53So this would have been
15:55the reality
15:56some of those
15:5750 gardeners
15:58living here.
16:00An element of them,
16:02the head gardener
16:02presumably
16:03in a nice house.
16:04There's a house up here
16:05which is brilliantly positioned
16:07because you can see
16:08the whole garden
16:09from the first floor.
16:12And of course,
16:13he could see
16:13what all his gardeners
16:14were doing
16:15from up there.
16:16Let's go and have a look in,
16:18shall we?
16:18We've got the key here.
16:19It's still a fine-looking house.
16:28I don't know
16:28if this was
16:29his first garden
16:31or not,
16:32but to be here
16:33at a young age,
16:35could have been
16:3514, 15, 16,
16:37to be working
16:38in a place
16:39when you think
16:40the garden was at its peak.
16:41I would have felt so.
16:43The estate manager
16:44feels that
16:45at that stage.
16:45It must have been amazing.
16:47You can't imagine
16:50working here.
16:51And I mean,
16:51when I'm out
16:52hoeing and I look up,
16:54your head's in a certain state
16:56and it's just
16:57a beautiful place to be.
16:58And that must have
17:00influenced him,
17:00I'd have thought.
17:01He was born to be wild.
17:02Yes.
17:04Aren't we all
17:04in the garden?
17:06He was incredible
17:07because he started out
17:08relatively very junior
17:10in this garden
17:11and then he had
17:12his own kind of
17:13almost medieval
17:14manor house
17:15with hundreds of acres.
17:17He had his own
17:19kind of cohort
17:20of gardeners.
17:21He laid out
17:22remarkable gardens
17:23which are still open
17:24to the public this day.
17:25Do I feel
17:26an affinity with him?
17:28No.
17:28He was kind of
17:30Victorian into Edwardian.
17:32He was uptight.
17:34He became
17:34one of them.
17:35I never have.
17:37I can see
17:39even from here,
17:41Richard,
17:41that these are
17:43the tools
17:44of the church.
17:44Oh, recent.
17:46Let's see
17:47how far we can get.
17:50Watch yourself, huh?
17:54It's weird.
17:55Oh, look at that.
17:56There's a basement.
17:57Wow.
18:00That's extraordinary.
18:01Maybe that's
18:02where the boiler was.
18:03I'd imagine
18:04that that could be.
18:05Yes, for the
18:06the vinery
18:06there's a separate
18:07one over there
18:08for the pineapple house.
18:09That was probably
18:10set a bit higher,
18:10I imagine.
18:14I loved
18:15my little
18:16wander around here
18:17because it's like
18:17hard ice loss,
18:19isn't it?
18:19It's that garden
18:20that we all
18:21have the urge
18:21to tame
18:22and Mick
18:23and the pigs
18:24are beginning
18:25to do just that.
18:28Richard begrudgingly
18:29gets back to work
18:30on the veg patch
18:31but in HQ
18:32in Waterford
18:33the pressure
18:33is just as real.
18:35Ali's in full
18:36plan B mode
18:37and on a mission
18:38to move more vegetables
18:39whatever it takes.
18:41She's roped in Mick
18:42who's now
18:42cold calling contacts
18:44and chasing leads.
18:45It's all sell,
18:46sell, sell.
18:47The veg box scheme
18:48hangs in the balance
18:49if they can't find
18:50a market for the veg.
18:52Can I speak to
18:54Jenny,
18:55the head chef there?
18:57It's Mick Kelly
18:58from GIY.
19:00Like I'm really
19:01interested in the idea
19:02that we would have
19:03some local
19:04restaurants and hotels
19:05taking some of the veg
19:06and kind of heroing
19:07it on the menu a bit.
19:10Okay, cool.
19:11We'll be in touch.
19:12I really appreciate that.
19:13Thanks a million.
19:14Bye.
19:16Woo!
19:18Did you make a sale?
19:19Absolutely.
19:21Fantastic.
19:22She's up for it.
19:23So that could be significant.
19:25I've only about
19:26another 20 to try
19:28so back to work.
19:30Yeah, hi.
19:31Could I
19:32speak to the head chef there?
19:34Yeah, well,
19:35what kind of quantities
19:36would you typically
19:37buy a week, say?
19:41All right.
19:42Okay.
19:43Take care, bye.
19:47No, that was no good.
19:4830 quid a week
19:49or something like that.
19:51It would be barely
19:52worth our while
19:53to drop it off
19:53in the van.
19:54I've just been wondering
19:56about, like, obviously
19:58you guys are one
19:59of those places
19:59where there's quite a lot
20:00of local veg
20:02on the shelves
20:03and you're supporting
20:04local producers
20:05so just whether
20:06you'd be up to
20:06up for taking
20:08some of the gluts
20:09that we would have.
20:11Thanks a million.
20:12Take care, bye.
20:13Bye.
20:14So who was he?
20:16So that was the
20:17head buyer
20:17in Ardkeen
20:19who, like,
20:20it's a perfect fit
20:21for us
20:21because they're like,
20:22they're a supermarket
20:23but they're not like
20:24a gouge your eyes
20:25out kind of a supermarket.
20:27They're really good
20:28supporters of local
20:29producers
20:30and it's a perfect
20:32fit for us
20:32like Marriage Made
20:33in Heaven
20:33kind of stuff
20:34and if they take
20:34everything
20:35that we have a glut
20:36of or an excess
20:37of,
20:38happy days.
20:39I wouldn't ask
20:39for better than that.
20:41With some extra sales
20:43secured from Mick's
20:44efforts on the phones
20:45Ali heads back
20:46to the farm
20:47to find Richard.
20:48So glad you're here
20:49Richard.
20:50Have you had good news?
20:51Yeah, walk and talk.
20:51I hope so anyway.
20:53So what's the good news?
20:54So I've got some leads
20:55with some restaurants.
20:57What I'm looking for
20:58today from you
20:59is what we have
21:00that we have sort of,
21:01you know,
21:01more of
21:02that you'd be happy
21:03to wholesale.
21:04I can start to go
21:05back to them
21:05and give them
21:06some suggestions,
21:07tell them what
21:08we're going to have
21:08so that they can
21:09start thinking
21:10about their menus
21:11and, you know,
21:12what quantities
21:13they would want.
21:14We don't want
21:14to leave ourselves
21:16with them expecting
21:17low prices.
21:18Well, it's not going to be...
21:19We're not going...
21:19We're not selling,
21:20you know,
21:21cheap veg.
21:22This is, you know,
21:22this is, you know,
21:23beautiful organic veg.
21:24OK, well,
21:25we'll get a price list
21:26together as realistic
21:29and enough room
21:30to make a profit
21:31on what we're doing.
21:32For the first time
21:33this year,
21:33the work the whole team
21:34has been putting
21:35into selling
21:36the veg boxes
21:36is paying off
21:37and the numbers
21:38are on the rise.
21:39But then,
21:41out of the blue
21:41comes some devastating news.
21:44Mick has a big announcement.
21:46So, Mick,
21:47tell us what's going on.
21:49Yeah, well, look,
21:50we've had a very,
21:51very difficult
21:53couple of days.
21:54I suppose we got
21:56the news
21:57and our biggest sponsor
21:59ended a partnership
22:00with us
22:01a couple of days ago
22:03and there's huge
22:04implications of that.
22:05We've had to pause
22:06all of our kind of
22:07education programme
22:08activities
22:11and, you know,
22:12just put everything
22:12on hold
22:13while we try
22:13and figure it out.
22:15We've got
22:16kind of two things
22:17that we do,
22:18obviously.
22:19We've got our
22:20kind of philanthropic
22:21education work
22:22in GIY
22:22and we've got
22:23the farm
22:23and the cafe
22:24and everything we do
22:25in Grow HQ.
22:26And obviously,
22:26we've got to keep
22:27the veg box
22:27and the farm,
22:28all those activities
22:29happening,
22:29but I have to shift
22:31focus a bit
22:31for the next little while
22:32and try and get
22:33things back on track.
22:37You know,
22:37when you kind of
22:39you lose people
22:40on the team
22:41or whatever,
22:41that just makes
22:43it all the harder
22:43then because you
22:44don't have people
22:44to do the work
22:45and bits that you
22:47need to get done
22:47don't get done
22:48and so on.
22:48So it's a very tricky
22:49position to be in.
22:51Yeah, I am devastated,
22:52but look,
22:54we've had ups and downs
22:55before.
22:55I kind of,
22:56I feel devastated
22:58for the team
23:00above all the work
23:01work so hard.
23:03It's not over,
23:04over, is it?
23:05No, it's definitely
23:06not over, over.
23:07Like, you know,
23:08the work and the impact
23:09and the mission we have
23:10is so important.
23:12You know,
23:13we've got to,
23:14I've got to just,
23:16you know,
23:17get stuck in now
23:17and try and do
23:18what we can
23:18to save it,
23:20you know?
23:21Will you?
23:23I don't know.
23:25It's all to play for
23:26at the moment,
23:27you know?
23:34Next week,
23:35the dust hasn't quite
23:36settled after
23:37Mick's announcement.
23:38The team are left
23:38picking up the pieces
23:39and figuring out
23:40what's next.
23:42Meanwhile,
23:42back at HQ in Waterford,
23:44Clodagh will be doing
23:45everything she can
23:46to keep veg sales moving.
23:47But with more veg
23:48than customers,
23:49the pressure is still
23:50on the whole team.
23:51Out on the farm,
23:52Richard's got cabbages
23:53that are bolting
23:54in the field
23:55and Áine is dealing
23:56with hens making
23:57a break for it.
23:58Richard has a secret
23:58plan to hopefully
23:59restore the orchard.
24:00Only a couple of grand.
24:01There seems to be
24:02a glimmer of hope
24:03on the horizon
24:04for the team.
24:05Could this be the
24:05turning point
24:06this project needs?
24:07That's all next week
24:08on Our Farm.
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