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00:03Richard, would you be able to help me take my wellies off?
00:07Oh, Cinderella, you can go to the farm.
00:12Didn't Cinderella have a little pumpkin chariot as well?
00:14Thank you. I'll see you later.
00:17See you then.
00:25With Clodagh safely freed from her wellies, it's back to business on the farm.
00:29Because while everyone else is focused on veg boxes, Richard has apples on the brain.
00:33And this morning, he's called in another Richard from Clashgany Apples, an organic orchard just down the road in Port
00:39Law.
00:40Our Richard has a plan brewing. He wants knowledge, advice and maybe even ammunition.
00:44Because if he's going to convince Mick to change his mind and to let him take on his dream orchard
00:49project next year,
00:50he needs to know exactly what he's talking about.
00:53Well, this is the orchard area.
00:59Fantastic, isn't it?
01:00Fantastic, sheltered area.
01:01I just really want to see this. It's the most beautiful setting for an orchard I've ever seen.
01:06I really want to see it alive again.
01:09And there's a few trees left and you'd want to preserve them.
01:12Like you couldn't get a better place.
01:14I mean, shelter wise, obviously the sun shines here most of the day.
01:21Your bees obviously are going to work very well here, nice sheltered area.
01:24And there's a lovely population of wild pollinators as well, you know.
01:28Mick will have to loosen the purse strings there now because it would be a shame not to do this.
01:32It's absolutely ideal for an orchard.
01:35If everything went well, like you'd be in good production apples in your third year.
01:42Right, I'd love this to be brought back to life. It's a passion project of mine.
01:47Absolutely. Well, I'd love to see it happening as well and hopefully I get to help out.
01:51That'd be fantastic.
01:54While the two Richards wrap up their apple masterclass in the orchard,
01:57back in Waterford, it's a big morning for Clodagh.
02:00The veg is finally coming thick and fast and today she's going to expand the GI shop,
02:05packing the shelves with even more produce from the farm.
02:08So today I've got one third extra space to finally expand our veg.
02:14So Richard has grown all the stuff.
02:15Now I finally have more space to put in all the veg that he's grown and we can try to
02:19sell some more.
02:20So I've come in an hour earlier than normal,
02:23which is quite hard to do when you're pregnant because you're so tired all the time.
02:26But for Richard, I said I'd do it.
02:29So I've come in to try and make more space, tidy up a few bits
02:32and Richard said he'd be in then with all the veg and we get it all up in the shelves
02:36today.
02:40Richard, would you be able to do the potatoes? They're too heavy.
02:43Yeah, no bother.
02:47We'll leave the onions where they are at the moment.
02:49I'll top it up fresh in a day or two.
02:53It's really exciting to be able to give him the chance now to try and sell more veg.
02:58to be given more space, more options, more variety for the customer as well, which will be good.
03:04Is it going to work?
03:05It's definitely going to work. It has to work.
03:06There's no other options.
03:08It's either sell it here, sell it in the veg boxes or I suppose now make us done,
03:12sold it to a few restaurants and stuff as well, which is good.
03:14Do you want these for your clean bit or do you want those on the stand?
03:18Oh, I might put that on my new, but these are kind of, they're already bunched, are they?
03:23I'll just put a couple out because within half a day it loses its freshness.
03:28The colours look good. That beetroot is really nice.
03:31Yeah, it's nice and colourful, isn't it?
03:32Shall I drop one or two more squash in so we've filled that one?
03:35Because they'll store indefinitely inside, so I'll bring a couple more squash down.
03:41So I've tidied up a few bits, got a few things organised
03:45and now I'm just trying to pack up some more boxes of our kind of grab-and-go stuff
03:50to fill up this shelf.
03:52I think once it's full, people will be more inclined to kind of draw you in
03:57and we should be able to sell a lot more of them then.
04:00Do you want me to label them for you as well?
04:02Oh yeah, the label's here.
04:09I promise I'll get them square in the middle. There we go.
04:15They're not quite as neat as you, Clodagh.
04:17Never mind, I'm doing my best, that's all that matters, isn't it?
04:21Yeah, I'll leave you to redo my handiwork then.
04:24No, you did a great job.
04:26But, yeah, I know. It just could be better.
04:29My role ends here. Yours starts there.
04:36With the shop freshly stocked and Clodagh rightly delighted with herself,
04:40we're heading back out to Curra-Moore.
04:42Because there's more good news there too.
04:44Today isn't just a wholesale day.
04:46The team are packing the van for something even bigger.
04:50A full banquet GIY is catering next week.
04:53And for the first time this season, they actually need more veg.
04:57It's starting to feel like Richard might have been right.
05:00The garden really has turned a corner.
05:03Six long months of chaos, curveballs and close calls,
05:07and suddenly everything's landing at once.
05:09Some might say it's about time.
05:18Back in Waterford, the good vibes keep rolling.
05:21Because while the veg is flying out the door,
05:23Richard has a very different task on his hands.
05:26With Clodagh heading off on maternity leave soon,
05:29he's taken it upon himself to find the perfect baby gift.
05:32I'm not supposed to get a baby.
05:36I don't know really.
05:38The only problem?
05:39Richard and online shopping are not exactly a natural pairing.
05:43Pig baby clothes.
05:45I'm sure that's not clothes for piglets.
05:47But watching him battle with websites, pop-ups and payment screens,
05:51you'd almost forget the grumpy exterior.
05:54Turns out, our Richard has a real soft spot for Clodagh.
05:57I think I'd probably better wrap them to look the part.
06:01I haven't got any wrapping paper,
06:02but what we do have is large numbers of paper bags.
06:06I think that's a classy one.
06:08And I've even got a marker paper,
06:11a marker panamine and some sealing tape.
06:14So, God, I'm well up for it, aren't I?
06:17I really, really, I'm not very good at wrapping.
06:19So, I think, yeah, that looks good.
06:34I'm going to wrap it as well and I'll look the part.
06:40Yeah, biodegradable wrapping paper, definitely not all this shiny stuff.
06:47And it's also very cheap.
06:53Hi, Clodagh.
06:55Hey, Richard.
06:56A few things for baby.
06:58For baby?
06:59For baby.
07:00There you go.
07:01I love your wonderful wrapping.
07:03Where did you get the bags?
07:05Well, my secret.
07:08And, yeah, please open those.
07:18Oh, stop.
07:20Calm related.
07:22That's so cute.
07:25They're so cute.
07:29Your wrapping skills are just so amazing.
07:31I was pleased with myself, really.
07:34And it's biodegradable.
07:35You can feed those to the worms.
07:37A little bit older.
07:39Good job!
07:40They're little vegetables.
07:41Oh, my God.
07:42So, now my baby can do what I did.
07:44Yes.
07:45That's so cute.
07:46And the final thing, the first thing I ever grew was radishes at the age of three.
07:52So, baby at the age of three can put those in.
07:54Oh, I have to hold on to these for three years and not lose them.
07:58But radishing will last three years.
07:59That's so cute.
08:00Thank you so much, Richard.
08:02Good luck.
08:03Right.
08:04I better get back to work.
08:06I've never seen him be so nice before.
08:10What just happened?
08:12I know me and Richard have become friends, like, pretty closely over the last year.
08:15But I did not think it was to this level.
08:19All of the little bits he's gotten are so cute and so nice.
08:24Baby will be so happy.
08:27And while Richard gets back to work in HQ, Mick has travelled to the farm.
08:31With the season edging toward its close, Mick is thinking long term.
08:35And today, he's meeting conservation architect David Sheehan, who oversees conservation work across the entire estate.
08:42Because beyond the veg and beyond the pigs sits the old courtyard buildings in the wall garden, crumbling but possibly
08:49full of potential.
08:50Restoring them won't happen overnight or cheaply.
08:53But if this project has a future, the conversation has to start somewhere.
08:57And today, Mick's ready to start it.
09:00We feel kind of like we're so focused on the wall garden over there that, like, we walk past this
09:06every day.
09:06Yeah.
09:06And it's easy to forget, like, we've an amazing potential restoration project.
09:10Yeah.
09:11Right in our doorstep almost.
09:12I suppose you could say, though, this is the heart of the wall garden in the sense that there were
09:16special specialisms throughout here.
09:19Yeah.
09:19You know, we are talking something here, trying to get it back to some semblance of its early magnificence, really.
09:26That's where we're at.
09:28The first process in any restoration or refurbishment job is to understand the building and to, by measuring it and
09:38looking at it and really careful survey work.
09:42And that's the process in which we want to start here, which we hope to do in a relatively short
09:48time.
09:48And that is kind of the balance for us, right?
09:51Yeah.
09:51That restoration is great, but it has to be useful for us as well.
09:56Of course.
09:56Yeah.
09:57And of course, it's in two parts.
09:58You know, there's this lean-to facing north, which is all the sort of a practical end.
10:02Yeah.
10:02And then you have the glass houses.
10:04Which is in good nick?
10:05Which is in basically very good nick.
10:09Conservation is a relatively newish term in architectural, in the lifespan of old architecture, if you like.
10:16And it's really come into its own in the last 25 years.
10:20And Curlmore has just come into it, if you like, late in the day.
10:25But it was a change of ownership.
10:28That brought us then down to considering areas like this.
10:31Because in a way, once you open these gates here and you look in, you kind of, you almost don't
10:37want to do it because there's so much to do.
10:39But now we're here and we have to start thinking and forming plans as to what is really important here
10:47and how we can plan for its restoration.
10:51David, I know a good architect will never give you a price.
10:55Yeah, yeah.
10:55But like, have you?
10:57I mean, I have in my mind to restore this.
11:00Yeah.
11:00Even just the binary and the glass house on the other side of it.
11:03You're talking millions.
11:04Would that be fair, do you think?
11:05Yeah, lower, smaller millions.
11:07All right.
11:08Yeah.
11:09But if you ask an architect the price or something to estimate the cost, you know, you have to treble
11:13it.
11:13Did you know that?
11:14Yeah.
11:14Oh, three million.
11:15Yeah, yeah.
11:15It's something.
11:16Yeah, no.
11:17I don't think that's going to quite match that there.
11:19Right.
11:19But we'll get, you know, still a few bob.
11:22Yeah.
11:22Because we're that way.
11:23This should be a destination, if you like, within Coramore.
11:26It's got all of it because you have the river going, winding around it.
11:31And, you know, and people would really be enthralled by the whole idea of bringing all of this back.
11:37I mean, I just think it's a win-win if you could get to a certain point and people could
11:42see it.
11:47Back on the farm, there's some big news.
11:49The DNA results from the soil tests are finally in.
11:53Mike Walsh has made a trip out to the farm.
11:55And after months of waiting, today's the day the team gets the verdict.
11:59And while Richard would never admit to being excited, this is about as animated as he gets.
12:04I'm really quite excited about this because the level of analysis he's doing is way beyond what you get from
12:11the commercial tests
12:15where you're just testing for nutrient levels and this is looking at biological activity.
12:20We've now got the results of all the soil testing that we've done.
12:25So, we'll see what Richard's reaction is. I hope he's going to be happy with the result.
12:30I suppose theoretically there's a possibility they'll come back as not positive results, but I'd be stunned.
12:38I've been looking at soil for a long time and I know deep down this is good.
12:44I suppose it's a possibility, but I'm confident enough to feel that it's not going to happen.
12:49Yeah, it's always rewarding to tell Mike I told you so.
12:54Hello Mike, have you got some soil results for me?
12:57Yes, we'll have a look here. Let's have a look.
13:00We've got a very, very diverse population of microbes down here.
13:05The vast majority of them are very beneficial.
13:08Yeah.
13:09And without them, the plants can't function to their full potential
13:14and take up all of the nutrients that are available down there.
13:17It's those microbes on there that enable all of that to happen.
13:22Yes.
13:22All of that function and absorbing those nutrients.
13:25What's your overall impression then, Mike?
13:29Well, overall, you've got quite a good profile of bacteria
13:32because if you go to the wide part of the graph, they're mainly beneficial bacteria
13:38and they have a higher population density, so that's really good.
13:43It's an arms race in the cell, isn't it really, between the good guys and the bad guys
13:46and your management job is to push it in favour of the good guys?
13:50Well, one of the main populations I can see here is the actinobacteria.
13:56That's really important.
13:57Yeah.
13:58And the amount of functions that they have, like it just goes on and on in our soil.
14:05You have nitrogen cycling, the carbon cycling.
14:08And we have very good levels of those.
14:10Yes.
14:11Nitrogen fixation, disease suppression, secondary metabolite production then, including vitamins, enzymes,
14:19a whole range of even antibiotics.
14:22There are some species in there that actually produce antibiotics.
14:25Right.
14:26Structomyces is the one that I think most people would be familiar with.
14:29Yeah.
14:29Yeah.
14:30Going to say, but we've actually got good beneficial species.
14:35I kind of felt that, but it's lovely to have it confirmed by someone with your skills and knowledge,
14:41so it's fantastic.
14:41Yeah, that soil's worth growing in, isn't it?
14:45It's fabulous.
14:45Absolutely.
14:49There's only one thing left to do now, and that's to tell Mick.
14:53So we head back to GIY HQ in Waterford, where Mick is looking for Richard,
14:57desperate to hear the news he's been waiting months for.
15:00For once, Mick might actually get the answer he wants.
15:03How are you?
15:03So what do you actually say?
15:05Like how good or bad is our soil?
15:08It's good?
15:08It's fantastic.
15:09Is it?
15:09Woo!
15:11Don't leave me hanging.
15:13Secretaries, cut the hand off me.
15:15That's great.
15:16So he thought it was as good as he's seen?
15:20That's not the way Mike talks, but he thought it was very, very good.
15:24Okay.
15:25Amazing.
15:25So, I mean, he's a scientist, so he's not going to be into hyperbole.
15:30But yes, it was excellent.
15:33It was excellent.
15:34That's great.
15:35So the lesson for us both here is, you know,
15:38isn't it amazing to get scientific rigor behind?
15:41Well, I would have thought the lesson for you, Mick,
15:42is to listen to what I say, to be honest.
15:45But isn't it great to have it officially endorsed by a scientist, even?
15:48Like, so it moves beyond your opinion into something you can stand over.
15:53No?
15:54I can stand over what I said when I first went on the land, Mick.
15:56But if you don't believe me, then we have now got scientific back.
16:02Like, I always trust you implicitly, Richard.
16:04Yes, Mick.
16:05I'm sure.
16:06That's great news, honestly.
16:07It's fantastic.
16:09It is.
16:09While the soil results have Mick floating around GIY HQ,
16:13there's no time to celebrate.
16:14Because back on the schedule is one of the biggest moments of the entire year,
16:18the climate gala dinner at Ballantubbert House.
16:23GIY has been asked to cater for more than 170 guests,
16:27the kind of gig that could financially rescue the entire season if they pull it off.
16:31So today, the whole team is packing up, loading the vans and decamping to County Leash.
16:37It's all hands on deck and the pressure is sky high.
16:40We can't mess this up at all.
16:42We've got, like, five staff here already.
16:44There's two more staff coming, not including the chefs.
16:48So the whole of the HQ team has literally moved here today,
16:50which is so unlike us.
16:53We're in our uniforms. It'll be fine.
16:54Yeah.
16:55This is a big event for us.
16:56It's very important.
16:58And it's very important we put our best foot forward.
17:00A lot of people here we can impress.
17:02We have a chance to showcase exactly what we do and what we produce in Curranmore
17:07and, again, the quality of food we can put on the plate.
17:10That could be huge business-wise in the future as well.
17:13That gives us the opportunity to maybe engage with more events
17:16and get more business like this.
17:18So no pressure at all on anyone?
17:20No pressure on anyone.
17:21I feel a lot of pressure, but I think we'll be able to do it.
17:24It should be fun.
17:25What time a week?
17:28Feels like a real turning point moment
17:30because it's like literally everything on the menu is from the farm.
17:34And if it comes off, it'll be amazing.
17:36If it doesn't come off, it could be an absolute nightmare.
17:40But I don't think it will.
17:41The team are psyched up, ready to go, and we're looking forward to it.
17:51The speeches are done now, so we need to go out with the bread
17:53and then we're going to go with the platter straight away, okay?
17:58Kids per table, and start at table one, two, three, four.
18:04A lot of zero waste incorporated into the dishes, and then our pickles, okay?
18:10The team are absolutely flying.
18:11Like, it's full on, like, you know, and they're...
18:14As soon as I'm finished, they'll be kicking into gear,
18:16so they have a lot of work to do, but all going well.
18:19First course has just gone out, it's like a grazing-style starter.
18:22It feels really good.
18:23Everyone seems really happy.
18:24We're putting the platters down.
18:25People are chatting, people are eating.
18:28Kitchen's really, really busy.
18:29So, so far, so good.
18:30A little bit tight in the room.
18:32It's hard to kind of get in and around the table.
18:34And there's a lot of chatting going on, which is really good.
18:37Brian, absolutely amazing.
18:38Great job, everyone.
18:40Thanks, lads.
18:46I'll go with you, Zoe.
18:48Okay.
18:49Yeah, so we start at table one, and we move across.
18:52Fine, we're on table 13, nearly done.
18:54Go that side.
18:57About ten more minutes.
18:58It's a bit tight, but there's a lot of people that got up from their tables,
19:01so it's hard to gauge.
19:03So we're slightly ahead of where we should be, but we're flying.
19:08It's almost finished.
19:09We're at the last day with the desserts.
19:10Speech isn't starting, and we can finally relax in a little bit.
19:12Any mistakes tonight?
19:13No mistakes.
19:14Absolutely not one.
19:15No, it's all good.
19:16Thanks.
19:18Trying to put on a good show.
19:20I suppose we didn't start service till maybe half past six, half eight now,
19:24so two hours start to make desserts.
19:27Can't complain about that.
19:30An event like this, like, comes out of nowhere, and it's just...
19:33It's a game-changer, like, income-wise.
19:35Like, you'd have to sell a lot of edge boxes to bring the kind of income
19:39that we've brought in tonight from this one gig, and at the same time,
19:43you're telling the story of what we do, you know, really,
19:46with an audience of people who actually really care about that stuff.
19:50So I think that's...
19:52It's unexpected, but just brilliant, you know?
19:56I think it doesn't get any better than that in the sense that you're having real impact
20:02as well as making the whole thing viable commercially as well.
20:05So that's the job done, I think, for tonight, you know?
20:09Happy days.
20:13And so, after months of graft, chaos, setbacks, breakthroughs, and more vegetables than anyone expected,
20:19we've reached the end of the season.
20:21It's been a year like no other.
20:23But before we leave Curramoar, there's just one thing left to do.
20:27Look back and hear in the team's own words what this wild experiment has been like.
20:33You expect the unexpected as a grower, so none of it surprised me,
20:37but it's been an eventful year, that's for sure.
20:39I thought they were supposed to come and find me.
20:42Yeah, it's been an absolutely, like, a rollercoaster of emotions,
20:47like, disastrous news.
20:49Yeah, I don't think I could have ever guessed what was going to happen
20:52over the past few months.
20:53There's been plenty of ups, plenty of downs.
20:56Why aren't they eating my food?
20:58Really thinking halfway through it, this isn't going to work.
21:01The numbers were just, felt like we were stuck in the mud.
21:05I'm sure we've loads of time.
21:06Two weeks!
21:07That'd be grand.
21:07We had such good highs, but there was also definitely some lows
21:10with not reaching our numbers, not reaching our targets.
21:13We really had to make a push in the shop.
21:14I don't think I would have started this project if I'd known how hard it was going to be.
21:19I think it was much, much tougher than I thought.
21:23I think it could be a couple of weeks, could be a couple of months, it could be indefinite.
21:26We had hard moments as well, like with the bird flu and having to confine them, that was hard.
21:34The low point for me in the year was very much when we had lots of good produce coming out
21:40and we didn't have a market for it and stuff was being wasted.
21:42Our nightmare scenario is feeding pigs.
21:47That was very tough for me and everybody working here.
21:50So the team we have here, they work really, really hard, we couldn't do it without them
21:55and everybody plays their part in making it work and I'm really proud of them.
22:01I just love my job.
22:03The high point for me for the year, being involved with the series, is being a performer at the Rock
22:11Festival.
22:12My boyhood dream was lived out.
22:14A good take to this. Pete's gardening.
22:19I had free beer and performers, wristbands, so professionally I guess I've made it.
22:30For the last time this year, Mick has gathered the whole crew back where it all began, Grow HQ in
22:36Waterford.
22:37For a well-earned night of pizza, beers and letting the shoulders finally drop.
22:42So the team can look back on the madness they somehow survived and reflect on the moments that made it
22:47all worthwhile.
22:49What was your favourite part of the year, Katie?
22:52I've got to be really selfish, I have to stay all together now and see you in Richard.
22:56Front row.
22:57Pick your own band's performance.
22:59You had a great weekend as well.
23:01I'm so proud of her, she's incredible.
23:03Clona, what was your highlight of the year?
23:05Well, definitely my baby.
23:07She's so cute.
23:08She's just inside now while we're all out having a beer.
23:12What would your highlight be then, Mick?
23:14Erm, I was thinking about sitting on the hay bale with you, Richard, out in the field.
23:21We don't want to talk about that.
23:22LAUGHTER
23:24We were just sitting quite a distance apart.
23:27Remember I tried to hold your hand?
23:30No, no, no, no.
23:32You wouldn't have any of it.
23:33I think I should be left in to be honest.
23:36Alan, what was your highlight?
23:38Highlight of the year?
23:39I'm really interested to hear this.
23:40For me, it was the event we did off in Ballon Tobert.
23:44It was amazing.
23:45Yeah, it was fabulous.
23:46So I'm going to get the last word for myself and say thank you to everyone.
23:51It was a brutally hard year at times, but incredible effort.
23:56I'm so proud of where we've got onwards and upwards for 2020.
24:00Next year.
24:01Yay!
24:01기를 simpare!
24:01Wahoo!
24:01Woo hoo!
24:03Woo hoo!
24:05Wow!
24:06Your total monster?
24:12Wow!
24:30You've gotức
24:31everyone from there.
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