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Our Farm: A GIY Story - Season 1 - Episode 01: Breaking Ground
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00:04For over a decade, G.I.Y. and its founder Mick Kelly has helped thousands of people connect with where
00:09their food comes from.
00:11Through their TV series Grow Cook Eat.
00:14So the spacing is about 40 centimetres.
00:17And Food Matters.
00:18This episode of Food Matters, we are all about following the seasons.
00:23And from their base in Waterford, they've inspired a movement showing that growing your own food is not just possible,
00:30but powerful.
00:32But now, they're taking it a step further.
00:36The goal? To prove that local food can be grown at scale and that a real community-based food system
00:42is still possible in Ireland today.
00:45The problem? They've run out of land at G.I.Y. HQ to grow it.
00:50So they went in search of new land, and they found a new site.
00:53A derelict overgrown walled garden on the historic Corrimore Estate, just 25 minutes from Waterford City.
01:00But it's seen decades of neglect, and it's not in very good condition.
01:06But for G.I.Y., that's not a reason to walk away. It's a reason to start.
01:11Their mission is simple. Turn this forgotten garden into a viable working farm, animals included.
01:17And not only produce on scale, but also produce a weekly veg box scheme for the people of Waterford.
01:24They've got a growing season to prove it can work.
01:27So here's the team who are taking on the challenge.
01:32Richard, the dry-witted grower who's allergic to nonsense.
01:35What's it a grower to be? That thing's lying around with no purpose.
01:39No, look. But it's not sellable.
01:43Then we have Ali, the logistical wizard, doing ten jobs at once.
01:46It's a big, big jump.
01:49I'm going to come up with ways to sell it. I'm going to find ways. I know that I can.
01:53First one to go.
01:55And there's Jen, who works magic with words promoting G.I.Y.
01:58Let's think outside the veg box.
02:02We've got to stop doing this.
02:04I'm worried.
02:05Seriously?
02:05Yeah.
02:07We're knackered, but we're happy.
02:11We've Gary and Anya.
02:12I just love my job.
02:14Who do the real work in the garden?
02:17And then there's Mick Kelly.
02:18This is serious pressure for the team.
02:20The ever optimistic CEO.
02:22I think it's time to call it.
02:23I'm worried about the numbers.
02:24We just have to dig deep and keep going.
02:26Who kicked this whole thing off with a smile and a half-baked idea.
02:29I'm feeling really positive, you know?
02:31Then it's the queen of the G.I.Y. shop, Clodagh.
02:35I don't know what we're going to end up doing.
02:37She's constantly charming customers and somehow keeping Richard in line.
02:40Richard!
02:41Which is no mean feat.
02:42I can't think.
02:44Oh, and she's also growing something herself this year.
02:47A baby.
02:48We have Katie, the marketing guru, who can go from a festival stage.
02:53So proud of her. She's incredible.
02:55To a veg box spreadsheet in a day.
02:58Oh, it stinks, Richard.
03:00You may not see them in every scene.
03:02Oh my God, that is actually gorgeous.
03:04But without them, the whole thing would fall apart.
03:08It's the G.I.Y. team.
03:10So staff are hugely important.
03:13Okay, here we go.
03:14The team are also filming every step of the journey
03:17in this six-part series.
03:18Rolling.
03:19So I'm sort of rubbing it again, am I?
03:21Yeah, so just a little dig around.
03:23Just be patient, you're saying?
03:25Yes.
03:26Okay.
03:32So we were looking for land for a farm for, I would say, three years.
03:38We probably tried six or seven different places.
03:41Myself and Richard going around, Richard digging holes to check for soil fertility.
03:47All over Waterford and Wexford.
03:49And just for loads of reasons, things didn't work out.
03:52And so this was, it's been a long journey even just to get to this point.
03:58The estate manager, Alan, introduced us to Lord and Lady Waterford.
04:02And we just asked the question, was there any land available?
04:04Thinking we'd be thinking a field, you know?
04:07And I remember Lady Waterford saying, we should go down and check out the wall garden.
04:13It just had that well-worked feel of a soil that's been minded carefully for generations.
04:21Do you remember the first day we came in here?
04:23I certainly do.
04:24I was clearing the way for you with a slash hook.
04:28That's right.
04:28You're following behind.
04:29Yeah.
04:30I didn't have a slash hook.
04:32You wouldn't give me one.
04:33No.
04:33If I wanted one.
04:34You weren't too sure which end to you.
04:36But it was like briars up to this height.
04:39And then we went round the back of the old head gardener's house into what is now a market garden,
04:46into the paddock there grazed by a few horses.
04:49And I took out my spade and dug a hole and it was beautiful black market garden soil.
04:56I turned to Mick and said, I can grow anything you want here.
05:01This is where we should make a market garden.
05:04A couple of times in my career I've been involved in developing wall gardens or redeveloping them.
05:10And it's just a fabulous role to have to follow in the footsteps of generations of hard-working gardeners, really.
05:22As we cleared more and more out, things started to reveal themselves.
05:25Like we found an old pear tree up against the wall that was literally called the Tsar,
05:30the variety that was linked back to the Russian Tsar in the late 1800s.
05:35There was like, you know, old buildings.
05:37We found the pineapple house.
05:38We found this finery.
05:40We just, it was a gradual reveal over time, both of the beauty of the place and the potential of
05:46the place,
05:46but also the mammoth task of work that was going to come.
05:50More use of this.
05:51Yeah.
05:51Remember going in here the first time?
05:53I really do.
05:55This was probably the clincher for us, wasn't it?
05:57And the bunch of grapes on that one.
05:58Yeah.
05:59Well, I remember seeing a bunch of grapes hanging up there.
06:02Yes.
06:03From that.
06:04So we kind of knew that the vine was alive at least, or some of them are alive.
06:10Yeah.
06:10Yeah.
06:12My own vision is to create a garden which is interesting and critically productive.
06:19With our box scheme and so on, we're going to be feeding many families in Waterwood with
06:24their veg boxes, this egg's going to go off, and pork meat.
06:28So it's going to be productive and attractive, but 21st century, not 19th century, really.
06:35It feels like we're only kind of getting started.
06:38It's the kind of reset moment where we've got now a full year to really get stuck in
06:44and make a success of this with the clock ticking all the time.
06:52The scale of the task is only starting to sink in with the team,
06:56and a meeting has been called back in Waterford at HQ.
06:59Nick, Jen and Ali must start planning how to get fresh food onto tables in Waterford
07:03by selling these veg boxes weekly out of the shop here in GIY.
07:11Always good to have the ideas.
07:12How can we actually action and deliver is the important and key thing here.
07:16We're at a kind of a level where we've got maybe 20, 30 customers a week,
07:20which is great, but need to get to like 150 for this to work.
07:26But like, I suppose, looking in the whites of your eyes, is this achievable?
07:31Like, do you think we can do this?
07:32It comes with lots of challenges around kind of the fact that you can't choose,
07:38the seasonality of things, the fact that you actually have to come and collect.
07:42So I think if we can try and overcome some of those challenges, we'll get there.
07:47But we need to broaden.
07:49I think our catchment area, we're dealing with the kind of how people coming to us.
07:54I think we do need to start thinking about how we go.
07:57Yeah.
07:58Like it is a big ask.
07:59I just think we need to get across that urgency to the team that everyone gets how big a risk
08:04this is for the business.
08:06It's not that it could sink us as an organization, but it could certainly put a serious damage to our
08:11reputation and our finances if we get it all wrong, you know?
08:14My sense is next step, you need to get with your teams and set some really clear kind of goals
08:19and timelines.
08:20Yep.
08:20Is that all right?
08:21Yep.
08:21Cool.
08:23Exciting stuff.
08:24Right.
08:25Yeah.
08:26Then what do we do?
08:29We've kind of set out all our kind of big objectives and really now we're trying to get down into
08:35the planning
08:35and trying to get actually into the nitty gritty of actually what are the jobs that we need to do.
08:40It's just sort of mapping that out and how can we do it.
08:44I think that's the sort of key point here.
08:46So we need a grower.
08:48Yeah.
08:48The hunger gap.
08:50Production.
08:51We're going to need more chickens.
08:52Good supply.
08:54Distribution.
08:55There was a lot of asks there and now it's looking and seeing how we're going to deliver it.
08:59Selling the story.
09:01So that moves on to you.
09:02Well, yeah, and I think to be honest, targeting is going to play.
09:07And then the catchment area, right?
09:09Yep.
09:12I think it's achievable, but I guess what is always a challenge for us is capacity, resource,
09:20the ability to actually get it done with the team that we have.
09:23150.
09:24It's a big, big jump.
09:26Will we get the 150?
09:28I don't know.
09:30The question is when.
09:32We need to go and talk to the teams.
09:34We need to get the buy-in here.
09:34Do you know?
09:35We need everybody's full commitment into driving this forward.
09:39Yeah.
09:39Yeah.
09:40It's not going to fail.
09:41Can't fail.
09:42The big target.
09:44Yes.
09:45All right.
09:45Okay.
09:46All right.
09:47Let's go and do it.
09:52Before we dive head first into the chaos of this project, we're hitting pause.
09:57Because to really understand what's happening here, we need to go back, way back.
10:01Very Downton Abbey-esque.
10:03Isn't it?
10:04You get that sense of this pyramid.
10:05Yes.
10:05Time for a history lesson with local historian Julian Walton and the fascinating story of
10:11Karimor estate.
10:13Here, you've got about six centuries at least of history.
10:17A huge estate in the same family for all that time.
10:22300 years of the powers.
10:24And then they marry into the Beresfords.
10:25So you get another 300 years of the Beresfords.
10:28The domain itself.
10:30That's to say the land that they looked after themselves.
10:33Two and a half thousand acres.
10:34Absolutely beautiful.
10:36Unspoiled to this very day.
10:39Rolling hills.
10:40Woodlands.
10:41The little river Clodagh.
10:42And forestry.
10:43Farming.
10:44And so on.
10:45That was only the core of the estate.
10:47Because they had about 65,000 acres in Eastern Waterford.
10:53Centred on the three manors.
10:55That's to say administrative centers.
10:57Of Karimor.
10:58Tronay.
10:59Which is to the west of Karimor.
11:00And a lot of land in the east.
11:02Around Dunmore East.
11:03And so on.
11:04And through marriage then.
11:06Through the Beresfords.
11:07They inherited lands.
11:08Earlier on.
11:09They inherited lands in Wicklow.
11:11Which they still own to this day.
11:13So.
11:14Karimor is not just.
11:15The home of a family.
11:17But it's also the center.
11:18Of a huge estate.
11:20Of great political importance.
11:22And.
11:23A place of great prestige.
11:27One of the most remarkable things.
11:30Is the way it has survived.
11:32Politically.
11:32Apart from anything else.
11:34You have the.
11:36The Catholic family.
11:38In the 17th century.
11:39But they survived Cromwell.
11:41They were Jacobites.
11:43And yet they survived.
11:45The victory of William III.
11:46At the Battle of the Boyne.
11:47They become Protestant.
11:49Connemore.
11:50Deserves to be preserved.
11:52Because it's part of our heritage.
11:54But also.
11:55Because it has a lot to offer.
11:56To the present generations.
11:58And the house of course.
11:59Um.
12:00So.
12:01It's a great amenity.
12:02For the community as well.
12:05Next up in our history lesson.
12:07We're narrowing the focus.
12:09From the estate.
12:10To the walled garden.
12:11I want to show you this.
12:13The vinery as it is now.
12:14Right.
12:14Because we still have some vines in here.
12:17Historian William Fraher.
12:18Joined us.
12:19To explore.
12:20The forgotten past.
12:21Of the garden.
12:22A walled garden.
12:23Was essential.
12:24For every big estate.
12:25Because that was the.
12:26The main source.
12:27Of food.
12:28Vegetables.
12:29Food.
12:30And there's a reference.
12:31In the 18th century.
12:32Which I found.
12:34Saying.
12:34Um.
12:35They needed 7 acres.
12:36Of.
12:37Vegetables.
12:38For a household.
12:39Of 40 people.
12:40So you're talking about.
12:4140 people.
12:42In the main house.
12:44Family.
12:46Servants.
12:47Whoever else.
12:48Um.
12:49So.
12:50Quite a big.
12:52Going on here.
12:52In the walled garden.
12:53The whole.
12:54Estate.
12:55It's like.
12:55A sort of village.
12:56In itself.
12:57And you had.
12:58A blacksmith's forge.
12:59You had.
13:00Carpenters.
13:01Shed.
13:01And painters.
13:03You know.
13:03There's a whole.
13:04Whole lot of people.
13:06Employed.
13:06An army of people.
13:08But the one.
13:09The one that stands out.
13:11Is the great.
13:12Gardener.
13:13William Robinson.
13:14Who started his career.
13:15As a boy.
13:16At Curramoore.
13:17When he died.
13:18His obituary.
13:19Was written.
13:20And.
13:21Uh.
13:22It said.
13:22He had sent copies.
13:23Of his books.
13:24To the head gardener.
13:25At Curramoore.
13:26Which was.
13:26Mr. Arrowsmith.
13:28As a memento.
13:29For his.
13:30Time.
13:31At Curramoore.
13:31When he was based.
13:32In the Bothy.
13:33At Curramoore.
13:34So.
13:35It's got.
13:36You know.
13:36A nice link.
13:37Into a famous.
13:39Gardener.
13:39Um.
13:41This is.
13:41This is.
13:42This is where he started.
13:42Off his career.
13:43The garden.
13:44To me.
13:45Is a tribute.
13:46To those.
13:46Probably hundreds.
13:47Of gardeners.
13:48Who worked.
13:49And worked.
13:50For centuries.
13:52On.
13:52On creating.
13:53And maintaining.
13:54This garden.
13:55Often.
13:56In all.
13:56All weathers.
13:57So.
13:58To me.
13:58It's a monument.
13:59To them.
14:00Rather than.
14:01All the marquesses.
14:04Um.
14:04It's.
14:05It's.
14:05People.
14:05Who worked.
14:06The garden.
14:06To me.
14:07That.
14:07It's a great memorial.
14:09To them.
14:13With the history lesson.
14:14Behind us.
14:15It's time.
14:15To roll up the sleeves.
14:16It's April.
14:172025.
14:18And while a few early crops.
14:20Have made it into the ground.
14:21The real growing.
14:22Starts now.
14:23And at the centre.
14:24Of it all.
14:25Richard.
14:25G.I.Y.'s head grower.
14:27And he has a very particular way.
14:29Of doing things.
14:30And a long list of vegetables.
14:31To get in the ground.
14:33We're now.
14:34In late April.
14:35In the garden.
14:36Peak.
14:36Time really.
14:37To get moving.
14:39And you move.
14:39With the weather.
14:40We got the ground.
14:41Prepared.
14:42In the dry spell.
14:43Last week.
14:44And now.
14:45We're transplanting.
14:46All of this stuff.
14:47Has been propagated.
14:48Ready to go out.
14:49And we've.
14:50Sowed.
14:51A load of crops.
14:52Different ones.
14:53We have.
14:53Beets.
14:54We have.
14:55Turnips.
14:56We have.
14:56Reddish.
14:56We have salads.
14:58We have.
14:58Some carrots.
15:00And here.
15:01We're transplanting.
15:02Lettuce.
15:02And everything.
15:04Tends to come together.
15:06By.
15:07Mid late June.
15:08And suddenly.
15:09You've got.
15:09Veg coming off.
15:10Everywhere.
15:10But it's.
15:11Quite lean until then.
15:12We're very busy.
15:13Growing.
15:14But there's nothing much.
15:14To harvest till then.
15:17As if.
15:18Having all that.
15:19To contend with.
15:20Wasn't hard enough.
15:21Richard.
15:22Also.
15:22Has to contend.
15:22With some.
15:23Very unwelcome.
15:24Pests.
15:24By far.
15:25The worst problem.
15:26Is pheasants.
15:27Without.
15:28The nets.
15:28That.
15:29We have.
15:29On the crops.
15:30Then.
15:31They would eat.
15:32Everything.
15:35And.
15:36In case.
15:37You're.
15:37Wondering.
15:37Why.
15:38There are.
15:38So many.
15:38Pheasants.
15:39Well.
15:39They actually.
15:40Breed them.
15:40Here.
15:40On the estate.
15:41For the shooting season.
15:42So.
15:42There are thousands.
15:44And.
15:44Unfortunately.
15:45For the growing team.
15:46They've.
15:46Developed.
15:47Quite a taste.
15:47For freshly planted.
15:48Vegetables.
15:52Worst pheasants.
15:53Ever come across.
15:53Apart.
15:54Vervet.
15:54Monkeys.
15:55In East Africa.
15:56When I worked there.
15:56They were equally destructive.
15:58But.
15:59We don't get those.
15:59In Woodford.
16:00But.
16:01The pheasants.
16:02Very destructive.
16:04Well.
16:04At least.
16:05It's only one.
16:06Pest.
16:06To deal with.
16:06Colum.
16:07You've had a rabbit.
16:08In here.
16:10They love onions.
16:11I don't think.
16:11We've ever seen.
16:12Rabbit nibbling.
16:12As systematic.
16:13Is that.
16:13Getting it.
16:14From all angles.
16:14Is what I've seen.
16:16You're fighting.
16:17In a way.
16:17A permanent.
16:25It's.
16:26A stalemate.
16:31Richard and the team.
16:32Get the last of the vegetables.
16:33Planted.
16:33And crop protection.
16:34In place.
16:36But no proper farm.
16:37Would be complete.
16:38Without a few animals.
16:39And a big part.
16:40Of this farm.
16:41Is going to be hens.
16:43One of the great joys.
16:44For us.
16:44Is the fact.
16:45That we're able.
16:46To have hens here.
16:47Because obviously.
16:48In Grow HQ.
16:49We're in the city.
16:49We've got neighbors.
16:50It's a very small site.
16:51We weren't able.
16:52To keep.
16:53Hens for eggs.
17:23So.
17:24Absolutely magic.
17:41It's absolutely magic.
17:54And actually.
17:55Getting.
17:56All the ducks in a row.
17:57And selling it.
17:58And it's kind of.
17:59Really leaning into.
18:00What makes it amazing.
18:01What makes it great.
18:03We've come in now.
18:04To the beginning of 2025.
18:06With a big job to do.
18:07And it's.
18:08We're in and around 25.
18:09On average.
18:10Every week.
18:11From a customer perspective.
18:12So our job now.
18:13Is how do we get it.
18:14To 150.
18:15As quickly as possible.
18:16Because that's that number.
18:18It's that golden number.
18:18That will make.
18:19Begin to make it.
18:20You know.
18:20Kind of.
18:22Profitable.
18:22Really.
18:23We need to start.
18:24To find more people.
18:24And to get more people.
18:25Signed up.
18:26We're going to have to go wider.
18:28From our perspective.
18:29In the marketing team.
18:30Our job is recruitment.
18:32At this stage.
18:33We don't have a huge team.
18:35It's always been a bit of a small team.
18:36Here at DIY.
18:37So.
18:38I suppose.
18:38It's just trying to figure out.
18:39What we'll be able to manage as well.
18:41And sometimes.
18:42Kind of.
18:43Goals that want to be achieved.
18:44Mightn't be.
18:46Very achievable.
18:47With the team we have.
18:47But I think if we work really hard.
18:49And we have a lot of planning.
18:50I think it'll be.
18:51It'll be amazing.
18:52I think it'd be extremely important.
18:53To like.
18:53Try and show people.
18:55Using the box.
18:55Like how they can use it.
18:57Like.
18:57Why are they going to get it.
18:58In the first place.
18:59And like.
18:59Using an influencer.
19:00Would be amazing.
19:01But even just like.
19:02Local names.
19:02Trying to send the box out to them.
19:04And showing what they do.
19:05With them for a week.
19:05And recipes.
19:06Recipes would be huge.
19:08Yeah.
19:08And it all comes in.
19:09Seasonality then as well.
19:10So it'd be really great.
19:10To show that I think.
19:12At the moment.
19:13We have that kind of.
19:14Catchment area issue.
19:15Where it's just around.
19:16Who lives within driving distance.
19:18Of HQ.
19:19For collection.
19:20And we really need.
19:21And I need help.
19:21From Ali's.
19:22Team.
19:23To be able to.
19:24Support on that.
19:25Look at all.
19:27The team.
19:27We're currently limited.
19:28Pretty much.
19:29To the city.
19:30Like.
19:31But we have.
19:32Like a massive.
19:33County.
19:34Dungarvan.
19:35Plakeni.
19:36Wexford.
19:37Carlow.
19:37Debrary.
19:38It's a big region.
19:40So sure.
19:40Maybe we'll get Charles.
19:41To create some.
19:42A bit.
19:43Kind of.
19:43That nice content for us.
19:46more people are going to buy into it.
19:48A lot of it will come down to our team.
19:50A lot of it will come down to how we bring in kind of new customers and recruit.
19:56And so I really need to, I'll be leaning a lot more on our team this year than last
20:02year.
20:02And you know, it'll play a much bigger role in the work that we're doing.
20:06Should we pick some key events, big events that like maybe like Bloom or All Together
20:12now, our Harvest Festival, like those big events to be just to even build the profile.
20:19Yeah.
20:19So I think there's lots we can do.
20:21So I think we just need to get busy really.
20:23Everyone feels quite excited about the kind of crazy project that the VegBox seems to be.
20:29I think there is a bit of a, like it's kind of the beginning of the year.
20:34It's kind of that feeling.
20:34It's like a feeling of a Monday, I think at the moment and like, there's just a lot to
20:38do.
20:39But I think everyone's really, really excited.
20:40I think that would be the word I'd use to describe it.
20:45Just when things were finally starting to settle on the farm, something had to give.
20:50But no one saw this news coming.
20:52Avian flu has been reported in Ireland and a mandatory housing order on all poultry has
20:57been put in place.
20:58The team is facing a crisis that could derail everything.
21:02So the chickens are under a housing order.
21:05And I suppose there's just a bit of a worry at the minute.
21:08It's still early days.
21:09It just happened.
21:13Yeah.
21:13Like it's, it's like disastrous news because for any, any free ranging hens, you have to
21:20keep them.
21:20There's a mandatory housing order.
21:22That means we've got to keep them in the house.
21:25Over time, it's going to mean very unhappy hens because they're going to be pissed off in
21:31the house.
21:32They're kind of at each other.
21:33They're enclosed in a small space.
21:35Like any of us when we're confined to a space, it's not very pleasant.
21:39So do we know how long this is going to last for?
21:41No, we haven't a clue.
21:42Like, I mean, two days ago they were out running around happy outside.
21:46So like, I think it could be a couple of weeks, could be a couple of months.
21:49It could be indefinite.
21:50Like they're talking about, this is like a global problem now with avian flu and like
21:56the only way to keep these commercial flocks safe is to keep them inside.
22:00So like, hopefully it won't be more than a couple of months, but we just don't know.
22:03And like, are you worried about this?
22:05Like in terms of marketing and like, how are we going to explain this to customers?
22:10Is it a big worry we should have?
22:12Yeah.
22:12Like I am worried about it.
22:13Like, cause I think if it lasts, if it goes on indefinitely, you'd have to wonder like,
22:19do we, should we have hens at all to have them enclosed like this all the time?
22:22It's cruel.
22:23Like it's not, you know, it's not what we're about really.
22:26Exactly.
22:27And I think the main thing to get across is like that we're complying with the housing order
22:31cause it's mandatory like commercial.
22:34Anyone that has a commercial flock is, is like legally obliged to do this.
22:38So even though it's awful for the hens, the main thing is that they're safe.
22:42Okay.
22:43Look, from what you told me, I think our best bet is to try and just put all the information
22:47we have together and to remain open and honest with the customers.
22:50Obviously if they're going to start noticing of the quality eggs are not getting, you know,
22:54if it's lessening and like they're used to like gorgeous orange free range, fabulous eggs.
22:58And now if they get in any way less quality, the eggs are a bit more yellow and things like
23:03that.
23:03We really need to communicate that to customers.
23:05Yeah.
23:06Something as simple as maybe we could do some social posts around it.
23:08All right.
23:09So it sounds like we have a plan.
23:10Yeah.
23:10That's good.
23:11Let's do it.
23:12Very good.
23:16The team's up against it now and this hen situation isn't going away anytime soon.
23:22We'll be keeping an eye on it as the series unfolds.
23:28Coming up next week, the pressure ramps up.
23:31The team scrambles to figure out how to sell even more veg boxes with limited veg being produced on the
23:37farm.
23:38Richard is under pressure from the plants, the pests and Mick's latest bright idea.
23:44Meanwhile, back on the farm, we'll get to meet some of the animals that need attention and feeding.
23:49Katie from marketing scrambles to stop some customer cancellations.
23:52And Ali heads out to land a deal that can help with distribution.
23:56And once again, Mick has another idea all to do with soil.
23:59The adventure continues on our farm.
24:32T david is under pressure.
24:32The enemy owner takes all of the animals to harm the animals.
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