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Ear to the Ground - Season 33 - Episode 02
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00:00Hello and welcome to Ear to the Ground.
00:02Coming up for you on the show, Dara is in Neath meeting a dairy farmer
00:07who's doing something very different with his milk.
00:09When I was younger, milk was the original energy drink.
00:12It's what everyone went to.
00:13So I thought, bring milk to the convenience fridge.
00:16Stephen finds out how the tillage sector is doing.
00:19Prices are on the floor.
00:20Stores are full of grain and nobody really wants it with cheap imports coming in.
00:25And I'll be in Galway meeting a farmer who's growing all sorts of vegetables.
00:30They have all the qualities of a normal cucumber, but way better.
00:33That is delicious.
00:54Imagine a dairy farm that operates from 8 in the morning to 5 in the evening
00:58with robots doing most of the work,
01:00freeing up the farmer to focus on adding value to his milk.
01:03Well, that's exactly what's happening on this farm here in County Mead.
01:0915 years ago, Pat Farrelly had just sold his company in Dublin.
01:14Having left the family farm as a young man,
01:16he decided to come home and take it over from his father and uncles.
01:21I was coming back to farm and I thought farming could be an easy life.
01:25It could be a semi-retirement.
01:27Had you made so much money up in Dublin
01:29that you were just figured that I'm going to swan around the farm now for the next 20 or 40
01:34years?
01:34No, the farm had to be economically viable and that's what I wanted to do.
01:37So it was myself and my brother.
01:39Both of us were exiting different scenarios in Dublin.
01:42And we looked at various models as to what was possible.
01:44We talked to Chagas.
01:46Realistically, to be financially viable, steering was the only option.
01:49The company that Pat had owned was in the technology sector
01:52and it left him with clear ideas about how the firm should operate.
01:57I didn't want to come back to a 24-7 scenario
02:00and that's why technology, I knew, could help that.
02:03There used to be, I suppose, a philosophy when I was growing up on a farm
02:06that any problem could be solved by just working harder
02:10and that wasn't a model I was trying to bring back
02:13and was comfortable that we could apply a lot of technology to farming
02:17and bring a more business aspect to farming.
02:20With that strategy in mind, the first thing Pat did
02:23was to introduce a robotic milking system.
02:29How often do these robots milk the cows?
02:32Because these are going 24-7, right?
02:34Yeah, they can milk depending on the cows.
02:36So a cow that's very milky can be milked three times a day or more.
02:39A cow that's less milky is milked only maybe 1.6.
02:43How much does one of these gizmos cost?
02:45They're about 160 to 200,000 euros.
02:49Really? Per robot?
02:50Per robot.
02:51This gives you all the information as the cow is coming in
02:54so you can see the yield she's giving,
02:56the expected yield she should be giving in this visit,
02:59the meal she's allocated and where she is in that meal.
03:02So you saw all this in your phone?
03:03All this is on our phone.
03:05So if we wanted to look at the health or the behaviour of this cow,
03:10you can see her movement, her fats and proteins,
03:13her eating, her activity, everything is recorded here on this.
03:17Which all added up gives you a picture of how that cow is doing.
03:20Yes.
03:22Pat continued to expand the use of technology on-farm,
03:25introducing automatic calf feeders
03:27and collars on the animals with sensors
03:30to constantly monitor their activity and health
03:33and identify cows and heat.
03:36And I suppose the last bit of technology we bring in
03:38is our drones we use for calving, strangely enough,
03:41in the autumn herd.
03:42Why do you need a drone to help?
03:44How?
03:46I can't figure that out.
03:48The autumn herd calves outside,
03:50so it's not like the spring herd where we calve indoors.
03:52So the cows are calving outside
03:54and they're essentially calving in very tall grass,
03:56but finding a calf can be tricky.
03:59You could go out in the morning
04:00and you could see two cows have calved,
04:02but you've only got one calf.
04:03You could spend hours going through
04:05trying to find where that calf is.
04:07So now the easy way of doing is just put up a drone
04:09and you'll find a calf within minutes.
04:11Wow.
04:12With all this high-tech efficiency in place,
04:14it meant Pat could find a time and space
04:17to consider diversification.
04:20We decided to bring the milk further, closer to market,
04:23the value-add, as people would call it.
04:25So we came up with Herbo, which is milk in a can.
04:28It's high-protein milk recovery drink, essentially, in a can.
04:33The canned milk is produced off the farm.
04:37But before I went to visit the processing plant,
04:39I had a chance to see how things used to be done here
04:42with two of the men who started this dairy farm,
04:45Pat's dad, Tom, and his uncle, Michael.
04:48How long ago did you build this parlour?
04:50It's 1973 we built it.
04:52We started farming in 1973.
04:56January 75, we started milk cows in here.
04:59Right.
04:59Michael, how does it feel to be standing back here?
05:02Does it bring back memories?
05:03Well, I suppose there's a bit of nostalgia, I suppose.
05:07When we were milked in,
05:08we were spending four and a half hours in the morning
05:11and three in the evening,
05:12which was seven and a half hours per day.
05:14And then you had a day's work to do.
05:16Then you had a day's work to do, yeah.
05:20And when you had this parlour built,
05:22this was the robots of his day.
05:24This was the state of the art at the time, yeah.
05:27People came to see this new concept
05:29because you have to remember,
05:31before that, it was Milchhorn.
05:32Yeah.
05:32We were the first to do bulk collection.
05:37The big thing here now
05:38is that everyone has gone out of here
05:40at five o'clock in the evening.
05:42Nobody here at eight o'clock in the morning.
05:44It works.
05:46And it's dead easy to do it.
05:49Twice a week, the milk from Pat's farm
05:51is transported to this production plant in Trim,
05:5325 minutes from the farm.
05:56This product has been two years in development,
05:59but the concept had been knocking around in Pat's head
06:02for quite a while.
06:04Take me back to the moment
06:05where you first had the idea for this.
06:08I have a lot of kids,
06:10young kids who are coming back
06:11from exercising and various activities.
06:14And every time they'd be coming home,
06:15they'd be drinking the high-caffeine, high-sugar drinks.
06:18And I remember that when I was younger,
06:19milk was the original energy drink.
06:21It's what everyone went to.
06:23So I thought, bring milk to the convenience fridge.
06:27Operations director Pierce Fleming
06:29adds flavourings like chocolate, coffee,
06:31or vanilla to the milk,
06:33as well as vitamin D.
06:35What else is going in there?
06:36So it's all natural ingredients.
06:37So it's our whole milk,
06:38obviously makes up the majority of it.
06:40And then we're adding in our milk protein powder
06:42and our natural flavours
06:44and a bit of cane sugar also.
06:46With everything mixed,
06:48the flavoured protein milk
06:49is pushed through the canning process.
06:52The drink is pasteurised in the can,
06:54giving it a long shelf life.
06:58Making this product is very much a family affair.
07:01Pat's sister, Áine, works in finance
07:03and is also a director of the company.
07:07Where do you need to get to?
07:09We need to get to the export market,
07:11is the truth.
07:12Where is that?
07:13To start with, it's probably the UK,
07:16Europe.
07:17There's a really good market in Europe
07:19for laboured milk.
07:20The States is always the dream.
07:22And Asia.
07:23I think there could be a huge market
07:25for this product in Asia.
07:26Surely there's somebody already doing
07:28milk in a can in the US,
07:31in Germany and in Asia.
07:33Yeah, actually our research
07:34has thrown up one other company
07:36doing the same thing as us.
07:38Quite a similar product
07:39and that's a company in the States.
07:40Other than that,
07:41we haven't come across
07:42any other company doing it.
07:44Working alongside his sister
07:46and with his son Conal now helping out part-time,
07:49Pat's hope is that this novel product
07:51will help keep the farm and the family
07:53well into the future.
07:55This project has taken a lot of time,
07:58more than I would have expected
07:59in the beginning.
08:00And I suppose the flexibility
08:03of the way I farm
08:04has allowed me to devote
08:05more attention to it.
08:06But it was important
08:07to develop something,
08:09I believed,
08:10to help the longevity of the farm
08:12for it to be financially sustainable.
08:22Coming up after the break,
08:23the tillage sector in crisis.
08:25I really do think
08:26that we could end up
08:27leaving land fallow,
08:28not growing anything in it
08:30for the coming season.
08:31Make your first loss
08:32be your only loss.
08:33And I'll be in Galway
08:34with a farmer growing
08:35350 different varieties
08:38of fruit, veg and flowers.
08:40My favourite way
08:41is to roast at the oven,
08:42put a little cinnamon on top,
08:43a little olive oil.
08:45Mmm.
08:52It feels like it should have been
08:53a great year for tillage farmers.
08:55The weather has been terrific
08:57and yields have been pretty good.
08:59But speak to growers
09:00up and down the country
09:01and they'll tell you
09:02that margins have never been as tight.
09:04With some even questioning
09:06whether growing a standard crop
09:07like oats is worth it at all.
09:10Irish farmers have grown oats
09:12here for centuries.
09:13But now,
09:14merchants are struggling
09:15to sell them in Ireland
09:16because of cheaper imports
09:18and are actually looking
09:20to export Irish oats.
09:23In North Dublin,
09:24tillage farmer Martin Ennis
09:26grows oats,
09:27oilseed grape,
09:28barley and wheat
09:28on 1,000 acres.
09:31What kind of a year
09:32have you had so far?
09:34So far,
09:35the year's been pretty good
09:36from a weather point of view
09:38and a crop point of view.
09:39We've had good crops
09:41for the first time
09:42in probably three years.
09:43So what are you doing
09:44here today on the farm?
09:46We're sowing the crop
09:46of oats in here today,
09:4820 acres.
09:49We had planned
09:49on putting in 120 acres,
09:51but we think we're going
09:53to cut back to just 20.
09:55It won't pay us back,
09:56so we're going to see
09:57what else we can try and do.
09:59The yield for a good harvest
10:01of oats on this land
10:02is about four tonnes per acre.
10:05Do you know the price
10:06per tonne of oats
10:07you're going to get this year?
10:09We've spoke to the merchants.
10:10We have a fair idea, yeah.
10:13We're looking at somewhere
10:14between 150 and 160 a tonne.
10:16And how much does it cost
10:17to grow it?
10:18It's probably costing
10:19around 145 per tonne
10:21in or around that.
10:23There's not much left there,
10:24is there?
10:25No.
10:25So if you're not getting
10:27your four tonne,
10:28you're in trouble.
10:30Are you going to make money
10:30in any of the other cereals?
10:32Being honest,
10:33we probably will
10:34on the oilseed grape.
10:36On the other crops,
10:37it's a break-even,
10:38hopefully, territory.
10:40And that's going with
10:41high yields of this year.
10:44Winter oats were a key part
10:45of Martin's five-year crop rotation.
10:48Rather than making a loss on them,
10:50he's now facing the dilemma
10:52of what to do with the farmland
10:53intended for oats.
10:55I really do think
10:56that we could end up
10:57leaving land fallow,
10:58not growing anything in it
11:00for the coming season.
11:01Make your first loss
11:03be your only loss.
11:04It's not good for the ground
11:05leaving it fallow,
11:06but if we're not going
11:07to be making a living
11:08out of it,
11:09why bother?
11:11Martin farms
11:11with his cousin Paul
11:12and Paul's son Sam,
11:14the next generation
11:15of cereal growers.
11:18If things don't pick up,
11:19I don't know
11:20if there'll be a future for me.
11:22What else will you do?
11:23I'll have to go
11:24and look for a job.
11:25Like, there's not,
11:27there wouldn't be enough
11:27for the three of us,
11:28you know?
11:29But you're the future.
11:30You're the tillage farmer
11:31who's going to be growing crops,
11:33you know,
11:34the next 10,
11:3420, 30 years.
11:35Yeah,
11:36but no point coming in
11:37working for nothing
11:38and getting nothing out of it.
11:39I couldn't see myself
11:41doing anything else,
11:42but sure,
11:43who's to know?
11:45While cereal prices
11:46have dropped
11:475 to 10%
11:48on last year,
11:49costs such as
11:50fertiliser,
11:51chemical sprays
11:52and machinery
11:52are all on the rise,
11:54as is the price of land.
11:5730% of Martin's farmland
11:59is rented,
12:00some on a five-year lease
12:01and some renewed
12:02year to year.
12:04It's just getting harder
12:05and harder
12:06to take this land
12:07every year.
12:08The price just seems
12:09to be skyrocketing.
12:11So whenever a lease is up,
12:13are you competing
12:13with other sectors,
12:15other farmers again?
12:16We're competing
12:16with the dairy farmer.
12:17We're also competing
12:18with the solar farms.
12:20When it goes into solar,
12:21it doesn't come back,
12:22so there's no more
12:22competing there.
12:23If you had to put,
12:25you know,
12:25numbers on it
12:26for land leases
12:27in general in the area,
12:28what are they making?
12:29Tillage land
12:30is making anywhere
12:31from 200 to 300 euro
12:32an acre.
12:34It shouldn't be there.
12:35It's not viable.
12:37Ireland grows
12:37about 2 million tonnes
12:39of grain each year.
12:40But we need to import
12:42over 5 million tonnes
12:43to meet demand
12:44for animal feed.
12:4670 to 75% of that
12:48comes from outside the EU,
12:50from countries
12:51where the cost
12:51of production
12:52is lower.
12:53Ronan Lynch
12:54works with
12:55Deeside Agri
12:55and County Lowe's,
12:56a merchant buying grain
12:57from local farmers.
12:59It's a very
13:01unleveled playing field.
13:02The cost of production
13:03of that grain
13:04in terms of that grain
13:05was produced
13:06and where it came from
13:07versus the standards
13:08that we achieve here
13:09in the European country
13:10are completely different.
13:12There's a lot of grain
13:12imported in Ireland
13:14from European countries
13:15and that's not really
13:16an issue
13:17because that has
13:18the same standards
13:19in terms of pesticides,
13:21regulations around
13:22fertiliser and so forth.
13:24Irish growing grain
13:25has a low carbon footprint
13:27and contributes
13:28to biodiversity,
13:29providing habitat
13:30for ground nesting birds.
13:32Which is why
13:33the state's climate
13:34action plan
13:34sets a target
13:35of 400,000 hectares
13:37under tillage
13:38by 2030.
13:39We are currently
13:40at 335,000 hectares,
13:43well short
13:44off the target.
13:46Even if we were
13:47to increase
13:47our tillage area,
13:48we're still not going
13:49to come close
13:50to what we actually need.
13:52No, we won't
13:53and we still have
13:54a situation
13:54where a company
13:55like the Easthead
13:55has to go and export oats
13:56because we can't get them
13:57into the feed market.
13:59We're producing...
14:00You're exporting oats
14:00as we speak today?
14:02Trying to.
14:03Actively looking
14:04for customers, yes.
14:05There's not a natural
14:06buy-in from the mills
14:08to use it.
14:09Irish tillage farmers
14:10have to compete
14:11on price
14:12with the rest of the world
14:13to help offset
14:15their higher production costs.
14:16The government
14:17has allocated
14:17an additional
14:18one-off payment
14:19of 30 million euro
14:21to the sector next year.
14:22But there has been
14:24no sign of a policy change
14:26either in Ireland
14:27or Europe
14:28to address the imbalance
14:29in the long term.
14:31It's difficult to see
14:32how we can get
14:34a premium for Irish grain
14:35when it's competing
14:36with imported grain.
14:38But I think
14:39we have to try
14:40and develop a system
14:41where mills
14:42have a requirement
14:43for Irish grain
14:44and that even though
14:45that grain is available
14:46from South America
14:47or America
14:48that they still need
14:49to use X amount
14:50of Irish native grain
14:52based on the fact
14:53that it's a lower carbon product
14:55because at the end of the day
14:56the European Union
14:58and the world
14:59is trying to decarbonise
15:00the production of grain
15:01and every other product.
15:03Charging a premium
15:04for Irish growing grain
15:05in the face of growing imports
15:07and on an open global market
15:09is a significant challenge.
15:11But it would also impact
15:13those farming livestock
15:15and possibly the consumer.
15:17Martin, the reality is
15:19we import a lot of grain
15:20because Ireland needs
15:22a lot of grain
15:22for its livestock sector
15:23and we're just not
15:24producing enough
15:25and probably won't.
15:26So how do we square that circle?
15:29I think, Stephen,
15:30going forward
15:31we need to be paid a premium
15:33for growing what we're growing.
15:35We're putting in all the inputs
15:36that they want
15:37we're doing everything
15:38we're being asked to do.
15:40I think we now need to
15:41get a little premium on that
15:42to get us over the line.
15:44And do you think
15:45will the livestock sectors
15:47which are doing well
15:48at the moment
15:48pay that little bit extra
15:50for Irish grain
15:51or will they have to be forced
15:53to pay that little bit extra?
15:55They probably will have
15:56to be forced to touch, Stephen
15:58but I think it makes sense
16:00if you look at it
16:01buying Irish grain
16:03to feed an Irish cow.
16:05It makes pure sense.
16:10When you go into a supermarket
16:13there's a fairly limited variety
16:15of fruit and vegetables on sale
16:17compared to the astonishing diversity
16:19that is actually out there.
16:21Well, here in Loch Ré in Galway
16:22a farmer is trying to change that.
16:25He's planting 350 different varieties
16:28for sale.
16:30Charles Carr owns this seven acre farm
16:33he calls the Boulogne Arc.
16:36But he's doing much more
16:37than growing two of everything.
16:39He's producing a huge array
16:42of vegetables, fruit and flowers
16:44from all over the world.
16:47Most of the growing is done
16:48on a one acre plot
16:50and in two large polytunnels.
16:53The thing that strikes me
16:54being in here first of all
16:55is just the colour.
16:56I mean, these purple things
16:57look phenomenal.
16:58Yeah, so this is a long aubergine
17:00especially from Thailand.
17:02Now, we often think of aubergines
17:04as tasteless kind of spongy yolks.
17:07And not thin.
17:08No, these are delicious.
17:10They're sweet, they're smoky.
17:12You said they're from Thailand.
17:13Where are you getting the seeds from?
17:14Well, I actually get the seeds
17:15from Austria, funny enough.
17:16So they're actually cold adapted
17:18and they grow better in cold
17:19than typical aubergines.
17:20It's kind of fun, is it?
17:22Looking around the world
17:22and saying, I'd like to look at that.
17:24I'll give it a go.
17:24It's wonderful.
17:25The diversity of aubergines.
17:26Again, in Ireland,
17:27we know one aubergine in the shop.
17:28Well, actually, there's about
17:29180 different kinds of aubergines available.
17:32You see, it's just bright white
17:33like a normal aubergine.
17:35Beautiful, look at that.
17:36And you can actually eat it raw
17:37if you want to.
17:38I can try it.
17:40Mmm.
17:41She's still sweet.
17:42Surprising.
17:43It's a real burst of flavour.
17:45Charles, these look like dirty melons.
17:48Yeah.
17:48Yeah.
17:48What are they?
17:49They're a kind of cucumber
17:50that comes all the way from Nepal.
17:52They're cucumber?
17:53Yeah.
17:53They're actually a different species
17:54than the normal cucumbers we eat.
17:57But they have all the qualities
17:58of a normal cucumber,
17:59but way better.
18:02Oh, my Lord.
18:03That is delicious.
18:05And would you be the only person
18:06in Ireland growing these?
18:08As far as I know,
18:08I haven't seen them anywhere, so...
18:09Is that what your pursuit is,
18:11to always find the vegetables
18:12that no one else is doing?
18:13No, it's not about competing
18:14with anybody else.
18:15It's just, I want to have cool stuff.
18:18Car is a common Irish surname,
18:20but Charles' origins came
18:22from the other side
18:23of the Atlantic Ocean.
18:24I grew up in St. Thomas
18:26in the Caribbean.
18:27So, I mean, that was part
18:28of the inspiration for this place
18:29because as a child,
18:30I just walked down the beach
18:31and it was covered in fruit trees
18:32and I used to actually sicken my belly
18:34eating so many mangoes
18:35and just, I grew up
18:36with that abundance everywhere
18:38and it made me realise
18:39that it was here too
18:40and we had this in Ireland,
18:41you know?
18:43How did you arrive in Ireland
18:45and how old were you?
18:46So, I came to Ireland
18:47originally at 15
18:48to go to boarding school.
18:49My grandmother
18:50and my grandfather
18:51would have been both born in Ireland,
18:52so it was a return
18:54to our family heritage,
18:56I suppose.
18:57After boarding school,
18:59Charles stayed in Ireland
19:00to study science
19:01and marine biology.
19:03He tried a number of jobs
19:05before, 10 years ago,
19:07deciding to start a farm.
19:10Who owned the land here?
19:11It belonged to an elderly farmer,
19:13bachelor farmer,
19:14who had passed away,
19:15so actually,
19:16I feel like I've met him
19:17even though I never had.
19:18But it was really nice
19:19to take on someone else's legacy then
19:21and I feel like he's here smiling
19:22sometimes seeing this all,
19:23you know?
19:25These are a special pumpkin
19:26from Japan
19:27called the uchi curry.
19:28They're one of the most
19:29delicious vegetables there is.
19:30And what a colour,
19:31uchi curry,
19:32so what is their
19:32distinctive characteristic?
19:34They're very, very sweet
19:35and if you like a sweet potato,
19:37these are like a sweet potato
19:38but way better.
19:39How would you cook it?
19:40My favourite way
19:41is to roast it in the oven,
19:42put a little cinnamon on top,
19:43a little olive oil.
19:46When Charles started the farm,
19:48he decided to use
19:49a regenerative approach
19:50to improve the soil
19:51so he doesn't plough the ground here.
19:54He also doesn't use
19:56any artificial fertilisers
19:58or chemicals.
20:00We want to improve
20:01our land every year.
20:02Like we're never going to farm
20:03something too intensively
20:04to damage our soil.
20:05We want to make sure
20:06that crop is going to improve
20:07the soil by the end of the year.
20:08So where we're standing right now,
20:09this was all flooded
20:10when I moved here.
20:11This was literally underwater
20:13during the winter time.
20:14This was all rushes.
20:15So it's really interesting
20:16how when you start to apply
20:17the regenerative farming
20:18and you bring back the worms
20:20and the insects
20:20and suddenly the whole landscape
20:22starts to change.
20:24The produce grown here
20:25is sold to restaurants in Galway.
20:28But chefs don't just
20:29want the vegetables.
20:31This tunnel is filled
20:32with flowers
20:33and unusual herbs.
20:36Everything here is edible.
20:37Everything in this tunnel
20:37is edible.
20:39This is a big demand
20:40within the restaurants.
20:41It's not just a garnish
20:41that makes the plate pretty,
20:43but actually a herb
20:44or a flower
20:44that will enhance
20:45the flavour of the dish overall.
20:48This purple plant,
20:49what is this?
20:50This is called
20:51purple peralia
20:52or shisho
20:53and it comes all the way
20:54from Japan.
20:55Can I try it?
20:56Of course.
20:56It's in the mint family
20:57and it's one of the most
20:58complicated flavours
20:59to explain.
21:00It's smoky,
21:01it's fennel,
21:02it's basil-y.
21:03Don't do it justice.
21:04Oh my lord,
21:04that is incredible.
21:06Smoky, smoky.
21:08Yeah,
21:08whole different layers
21:09of flavours there.
21:10And it'll keep going,
21:10it'll keep changing too.
21:12Charles has regular customers
21:13who come to the farm
21:14to buy his produce,
21:15but most of his income
21:17comes from chefs
21:18who are keen
21:19to get the flavours
21:20from his farm
21:21onto their menus.
21:24Today he's delivering
21:25to the Glenlow Abbey Hotel
21:27and the head chef
21:28of the Pullman restaurant,
21:30Angelo Vagiotis.
21:31Hey Angelo,
21:32delivery this week.
21:33Hello, Toph.
21:33Good to see you.
21:34How you doing, my friend?
21:35I got a few new surprises
21:36for you this week.
21:37I brought you
21:37the first pumpkins
21:38of the year.
21:39That's beautiful.
21:40Yeah?
21:40That's magnificent.
21:42And we have
21:42some new flowers this week.
21:43We have apple begonias,
21:45but two different kinds.
21:46I have the big pink ones
21:47and I have the small orange ones.
21:49And I brought you
21:50some of the fresh calendulas.
21:51I love calendulas.
21:52And?
21:53Szechuan pepper.
21:56No way.
21:57Szechuan pepper.
21:59With service
22:00about to begin soon,
22:02starters are being prepped.
22:04Tell me what they're making.
22:06Well, they are making
22:08the opening bite
22:09of the tasty menu
22:10of the Pullman,
22:11which is the bouquet.
22:12It's an edible reflection
22:14of a child's garden,
22:15of edible flowers
22:18and leaves.
22:21having people like Charles
22:23bringing stuff
22:24just down the road,
22:2540 minutes' drive
22:26from Logre.
22:27It doesn't even go
22:28to the cooler.
22:29The guys prepping it
22:30and the guests
22:31are having the same night.
22:32And that's the ultimate luxury.
22:35Charles' produce
22:36is grown in Galway
22:37but comes from
22:38all over the world,
22:39offering people
22:40something very different
22:41from this corner
22:42of Ireland.
22:44Charles,
22:45what a work of art.
22:46Wow, Angelo,
22:47what have you done?
22:49I would say
22:49there are no other
22:50farmers in Ireland
22:51who have ever had
22:52a top chef
22:52make an edible reflection
22:53of their farm.
22:54No?
22:54Yeah.
22:55You've honoured me, brother.
22:58Mmm.
23:01That's incredible.
23:03And you obviously get
23:04then the pleasure
23:04of people really appreciating
23:06what you've done.
23:07Absolutely.
23:07Well, this is what makes
23:08every Wednesday
23:08when I come on delivery,
23:09this is the best part
23:10when I get to see
23:11the chefs.
23:11Do you get this
23:12every Wednesday?
23:12No.
23:13I wish I did.
23:18That's it for this
23:19week's programme.
23:20Coming up for you next,
23:21Stephen will be
23:22with a Carlo baker
23:23taking a special interest
23:25in the wheat harvest.
23:27It's been a bit nervous.
23:28I know I said
23:28I wasn't nervous
23:29but I suppose
23:30I was holding it in earlier.
23:32Dara meets
23:32a Wicklow alpaca farmer.
23:34There you go.
23:35Oh, well done.
23:36Good girl.
23:37Oh.
23:38And I'll be in Cork
23:39with a dairy farmer
23:40who owns no land
23:41of her own.
23:42We're getting phone calls
23:43from people being like,
23:44I've heard about you.
23:45You're the girl
23:45in Whitechurch.
23:46Me and my husband,
23:47me and my boyfriend,
23:48we really want to do
23:49what you're doing.
23:50Don't forget that
23:50this programme will be
23:51repeated on Sunday
23:52at lunchtime
23:53after the farming weather.
23:55You can follow us
23:56and contact us
23:57on social media
23:58and you can hear
23:59more farming stories
24:00on Countrywide
24:01this Saturday morning
24:02on RTE Radio 1.
24:04And we'll see you next time.
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