- 1 day ago
Category
🐳
AnimalsTranscript
00:04What's the feed?
00:05A mixture of rolled barley and sweet energy,
00:07which is waste human confectionery,
00:09ground down to a consistent analysis.
00:11Look at you, that's a tongue twister.
00:14I reckon if you put a few raisins of milk on that,
00:16it might be quite nice.
00:17It's not something I've tried, but we can get a bowl for you.
00:50The future of UK farming is in the hands of a small,
00:54but determined new generation.
00:56WHISTLE BLOWS
00:57Looks like you've got a hungry one following you.
01:00He knows what time it is.
01:03Oh, look, what's going on there?
01:05It does come off eventually.
01:08They're taking on the long-standing demands of agriculture.
01:11Go on, go on, go on. Steady, steady, steady.
01:13Long hours.
01:14We've got to keep moving, keep picking and eat the fruit going in.
01:19Physical labour.
01:20Numb the lambs up quickly.
01:22OK.
01:23And learning to run a business.
01:24There's a job to do, you can't really go wrong.
01:27It does go wrong, but...
01:30So with all of those challenges,
01:32what does the future hold for our young farmers?
01:35Over four Countryfile specials...
01:37Come by.
01:38...I'll be joining young farmers navigating the challenges
01:40and rewards of producing our food.
01:43I want to see how they're dealing with the growing uncertainty
01:46in the industry.
01:47How they're going to use innovative ways
01:49to not only survive, but prosper.
01:52We'll also take a look back through the Countryfile archives.
01:55I've just arrived and I've got the glove on.
01:57We're good to go.
01:58You're getting it, you're getting it.
02:01Revisiting some of the inspirational farmers
02:03we've met over the years.
02:05Talkies!
02:06Talkies!
02:06Talkies!
02:21Talkies!
02:22Today, I'm visiting a farm near Mallum,
02:25in the heart of the Yorkshire Dales National Park.
02:32it might be one of the uk's most beautiful landscapes but it's also one of the most
02:37unforgiving places to make a living from the land one person who's trying to do just that
02:44is 34 year old frank carr who's taken on a huge amount of debt in a bid to make a
02:50future in farming
02:57here pay hi frank what a spot you live no yeah it's quite nice isn't it it's unbelievable how big
03:06is a farm we're roughly about 2,000 acres owned and then we rent parcels as well yeah it's a
03:11good
03:11unit of land yes oh yeah yeah and how many sheep so this time of year it's very hard to
03:16calculate
03:16with all the lambs but we have a breeding flock of about 1,400 there's still a few more to
03:22land
03:22outside yet so shall we go for a driving yeah it's getting a buggy get out of the wind
03:31oh it's nice in here yeah how much time is that because you drive like a nutter we'll have to
03:38wait
03:38and see good boy here's a good lad
03:47today starts with checks across the hills seeing what's lambed overnight
03:54it's a rewarding part of the job when you can see them skipping around and yeah there's lots of
03:58very healthy lambs out here aren't they yeah they do look good
04:05farming runs four generations deep in Frank's family but growing up it was the last thing he wanted to do
04:13back then his ambition stretched far beyond the farm
04:19so when I was younger and I saw how restricted it was was adamant that he was not going to
04:24be the
04:24life for me and then I went traveling for a good long while yes Australia for about two and a
04:30half
04:30years Asia for about a year South America Europe just here there and everywhere
04:36doing what sort of work so predominantly hospitality work in Australia a lot of
04:42cocktail making and things like that so great a little party trick what made you
04:47decide you wanted to come back when my parents got divorced and then my father and
04:52uncle who were business partners at the time they were deciding what the future
04:56look like I suppose and my uncle's children didn't have any interest in farming and I'm
05:01the only one of my father's kids who had interest in it I suppose it did get to a
05:05point where it was either yes or no kind of thing they would have sold it if you
05:10hadn't come home do you think potentially so yes
05:16have a look at that one over the corner pick up the young ones nice they look all right don't
05:20they
05:21yeah they do and any regrets when it's chucking it down with rain and the sheep and misbehaving
05:27you can certainly wish to be back in Australia at that point yeah
05:35so what's the plan so we'll just catch these lambs and then we number the lambs up quickly okay
05:42so we just number them up as pairs if one gets lost we can always reunite them so lambing time
05:49how many checks you doing a day like this so we're doing two or three checks a day if it's
05:53worse
05:53weather will check more but Frank doesn't do it alone there's a man here who he can help from
06:02time to time as well he's been in partnership with his dad Frank senior for the past three years
06:07how many Franks in the family three so far so your dad yep yourself and young Frank yes as I've
06:16been
06:16told once or twice I'm the front cars father and now that you've got the Frank car yeah how does
06:27that
06:27work who calls the shots it's a bit of a symbiotic relationship there's no squabbling no just where he
06:34parks his car in front of things that we need prior to Frank joining how were things going we just
06:42coasted along but then Frank came back and well we tried to make most of opportunities that's come
06:49our way we rented considerably more land and increased number of both cattle and sheep also we've increased
06:57borrowing as well with the debt then how big is it so we're into seven figures a lot of people
07:06would
07:06be shocked and terrified of having an overdraft or a loan of over a million quid we are a large
07:14scale up
07:14here so the debt comes large it's all relative but if it goes wrong you know if the markets change
07:21with
07:22beef and sheep what happens then they'll have the a lot of other assets and you still have the land
07:27so
07:27just start selling start selling long yeah have you ever been in that position Frank where you've
07:31had to sell land to service debt oh yes yeah when I got divorced yeah okay oh dear that's when
07:37a big
07:37chunk of the debt arrived expanding the size of the herd is a major gamble for Frank but he believes
07:47it's
07:47the only way to keep the farm viable for you does it keep you awake at night it keeps me
07:53awake some
07:54nights my father used to say as his mother told him before that turn your face to the Sun and
07:59the
07:59shadows will fall behind that's a great saying isn't it let's all do that quick
08:15while owning land brings its own pressures tenancy can be especially precarious something I saw
08:22firsthand in Shropshire last year when I met a young farmer whose future in the industry hung in the
08:33balance Harry got his passion for farming from his dad although they didn't move to a farm until he
08:38was 15 by that time he'd already developed a love for it from spending weekends helping out on a small
08:44holding hi Harry hi Adam good to see you sparking a passion that's grown ever since so tell me about
08:52the
08:52farm what have you got here so we're a 26 acre tenancy farm we have beef sheep chickens goats a
08:58bit
08:59of everything really goodness me we all have second jobs my dad's a relief milker I'm a herds person at
09:04a dairy farm and my mother's a teacher so all working off the farm yeah so the farming business isn't
09:10enough
09:10to sustain the whole family no no an expensive hobby really while the family keep cattle and sheep
09:21pigs are Harry's great passion the Berkshire is a rare breed with only 288 sows left in the UK so
09:29when it comes to showing them something I've never done I've shown sheep and cattle pigs very different
09:35very different can you give me some tips of yeah sure so if you have a board Adam and a
09:43stick a little
09:44stick yes take him for a spin okay Harry's pigs are fantastic animals which have won him several
09:52awards including the British Pig Association's pedigree pig breeder of the year in 2022 so I'm
09:59learning from the very best if you hold the stick the other way around I've got it wrong already end
10:04okay
10:05yeah so that why is it that shape it basically so we can keep the head up like that just
10:11passing
10:11them under the chipping them on the on the shoulder slash chin yes and um yeah you guide him then
10:18with
10:18the board it's a pig won't go where it can't see will it so if you put the board in
10:22front of it'll it'll
10:22stop it'll go in the right direction like this yeah the judge will look at all kinds of things
10:30basically look how it's walking and how it looks from a distance really and he walks really well
10:35doesn't it yeah very well and some people might be worried that you're hurting him with a stick by
10:40giving him a tap no they can't feel it gentle taps are encouragement not aggression yes and I see them
10:47sometimes people scratching them yeah they love a scratch you love a scratch pigs love scratches yeah
10:53yeah so you can scratch him under the chin like oh he likes that look there's a good boy so
10:57can I give it
10:58a little go yeah sure if you come around this side Adam yeah like that that's it and then and
11:03then
11:03just walking forward if you can there's a good boy you're doing great well he's doing I'm doing
11:11nothing it's a good boy and then moving around to the right yep just put the board in front of
11:18him
11:18steer him around that's it it's incredible how it works isn't it there's a good boy
11:26shall we head him head him back into his house now if you walk him over and I'll open the
11:32gate
11:35go on then go on there's a good boy
11:41Harry's a bright young farmer who clearly has a real talent for looking after livestock
11:46but with such a small farm he's almost completely dependent on his salary as a herdsman
11:52despite his passion for farming the family are facing an uncertain future we're tenant farmers so
11:59we're losing our tenancy this year this year yeah oh no I don't know where things are going to go
12:05we've
12:05applied for tenancies and I'm successful I'm afraid goodness me so you've got all your animals and the
12:11family home is here yeah yeah we will hopefully find somewhere and some think sure and I'm sure
12:18but and if you can't you'll have to sell up yeah get rid of everything we don't know whether we're
12:24going to continue farming ourselves or whether we move back to our house and work for other people I
12:30don't know and and the biggest thing is losing our livestock and our passions I won't be able to keep
12:38pigs in a small townhouse and it upsets me to think that that's going to be the reality really
12:48Harry's plight will be familiar to many tenant farmers and young people coming of age on farms
12:53that just aren't big enough to support more than one family I just hope Harry and his parents find a
13:00farm in time to save their animals how are you feeling about the future will you stay in farming 100
13:06% I
13:06wouldn't think of anything else to do I could I couldn't think about sitting behind a computer
13:11all day every day I've been born to farm really
13:24since my visit Harry's fortunes have changed dramatically his family secured a long-term
13:30tenancy on a nearby farm and now run around 20 sows proof of how quickly a farming business can grow
13:36when given the security to plan ahead
13:51back in the Yorkshire Dales for young farmer Frank Carr the stakes are high since going into partnership
13:58with his dad he has significantly expanded the cattle herd and also taken on a huge amount of debt with
14:05so much riding on them these cattle need to turn a profit
14:11enjoy their new straw yeah a nice bit of excitement for them so how many cattle have you got on
14:18the farm probably around 750 in total
14:20that's a lot of animals oh yes we have short horns long horns Hereford's Highlands Dexter's Irish moils British whites
14:29yes anything native then we like it here so tell me about the beef business then how's it changed over
14:34the years
14:35before I got involved we used to be a store finisher so those are young animals that will go on
14:39to another farm for finishing and now we are a suckler finisher herd you're taking them right through ready for
14:46meat yes they'll take three years plus to finish wow we don't like to rush
14:50these things we like them high fat high marble yeah that's how we like our beef but they look really
14:56well I mean they're well fleshed animals on it yes I like you yeah yeah
15:04rather than buying in young cattle Frank breeds and rears his own helping him keep more of the value on
15:11the farm but with significant debt to repay the business has to deliver
15:18his plan is to produce high quality beef and sell it at a premium
15:25so we deal with local farm shops and then some of the best butchers in the north of England and
15:31selling to high-end London restaurants
15:33wow did it take a while to turn your dad's ship no my dad's always open to change and
15:39he knows that nothing lasts forever kind of thing yeah and businesses always need to adapt to the market
15:47Frank even uses social media to promote the story of what and how he farms to build interest and trust
15:54in his meat
15:54we have quite a unique selling point here the location and the scenery sells itself really we're getting more business
16:02through that way
16:07we've got a few leaving the farm in a couple of days time so it'll be good to get them
16:11on the scales
16:11see what they weigh and have a feel at them and see how well they fleshed
16:15okay
16:18go on go on go on steady steady steady
16:24okay
16:24okay all right
16:25this is obviously only a little girl but um yeah she's got plenty of flesh about her
16:30so we have a feel at the fore ribs to see how much cover there is down there
16:33and then there's always a nice bit of fat on the on the behind as well
16:37yeah and would you say this one's about ready?
16:40yeah this one's certainly very close and may well be one of the ones that goes in the next few
16:44days
16:44yeah okay
16:45go on then off you go
16:49go on then
16:50go on
16:53this is a beef short on close to being finished
16:56you want a nice even cover over the ribs and if you can feel the ribs they're perhaps a bit
17:01too lean still
17:01yeah
17:02so that'll be about right
17:04yeah that's
17:04yeah sort of near the brisket
17:06yeah and then as well another visual when you're in the pens is the brisket itself
17:10yeah it's how full that is on the front
17:12nice full brisket
17:13oh very good
17:14oh you reckon sell the whole pen I reckon
17:16yeah
17:18with the first group weighed
17:21look at that 724
17:23we can check on the others
17:28what's the feed?
17:29we've got our homegrown silage
17:31and then a mixture of rolled barley and sweet energy
17:33which is waste human confectionery
17:35ground down to a consistent analysis
17:37my word look at you that's a tongue twister
17:40oh yes
17:40I reckon if you put a few raisins and a bit of milk on that might be quite nice
17:43it's not something I've tried but we can get a bowl for you
17:47the cows like it though do they?
17:49yes oh yeah yeah they love it yeah
17:50they'll eat 150-200 kilos a day
17:52it's all soy free and traceable which our suppliers love
17:57and with bedding feed prices presumably there's quite a lot of volatility in that
18:02anything that uses diesel is volatile so it's something we have to keep an eye on
18:09it gets to a point where you're on the treadmill and you have to keep going kind of thing
18:12yeah
18:16shh shh shh shh shh
18:17go on, go on, go on, go on
18:26so 776
18:27and the range in weights and confirmation seems quite a lot
18:31a lot of these systems in beef
18:34they want a very consistent market
18:36you know a very consistent animal
18:38all weighing the same weight
18:39all with the same fat covering
18:41but yours vary so much.
18:42Yeah, there's a massive variation.
18:44It works well for us because the suppliers that we work with,
18:46they've got markets for everything,
18:48and the butchers we supply, they like that variation as well.
18:51And are giving you a decent return?
18:53Yeah, yeah, beef prices are doing well, and long may that continue.
18:58Go on, then, off you go.
19:04Beef prices may be working in Frank's favour,
19:07but for many smaller farms,
19:08the financial pressures are a constant concern,
19:11especially for those just starting out,
19:13as we found out back in 2021,
19:16when we visited a 290-acre farm
19:19bordering the Yorkshire Dales and Lake District National Park.
19:25The Meanwell family took on the farm in 2018,
19:29fulfilling mum Andrea's lifelong dream of owning a farm of her own.
19:37But while the rest of the family work away,
19:39Andrea's 21-year-old son, Hector, has chosen the farming life.
19:48I went into farming because a lot of my mates were farmers at school,
19:51and, well, I think I had two sheep at the time,
19:54and then I went to Newton Rigg Agricultural College in Penrith,
19:58and I loved it there.
19:59When I left college at 18,
20:01I got myself a few jobs, self-employed on different farms,
20:04and then one thing led to another,
20:06and we moved up here and bought this farm.
20:08I think my brothers think it's good that I'm working at home,
20:10with mum on the farm,
20:12because it's nice for her to be able to work with your mum,
20:14as long as we're not falling out.
20:16We don't seem to fall out that often.
20:20Having Hector take an interest in it really is the spur
20:23for buying the farm as well,
20:24because I know that he will be here to carry on the work
20:28that we're starting together now.
20:31Taking on an upland farm like this and making it pay is tough.
20:35But Andrea and Hector are up for the challenge
20:37and already making big changes.
20:41It's quite a struggle to balance the books
20:43and to make the farm profitable.
20:46And we're making changes this year.
20:49We'll be doing camping again,
20:50and we're opening up a holiday let.
20:52So we're just trying to make our business model
20:54have lots of different things,
20:56so that if one thing doesn't turn out well that year,
20:59it's not disaster.
21:02Like lots of traditional upland farms,
21:05sheep are the main livestock.
21:06We've got three native breeds of sheep in Cumbria.
21:09The Herdwick, which everybody's heard of,
21:12the Swaledale and the Rufffell.
21:14And the Rufffell is local to our area,
21:16but the numbers have been decreasing recently,
21:19and I think it's really important
21:20to keep these native breeds of sheep in the traditional areas,
21:24preserve the genetics.
21:26Andrea is devoted to her traditional breeds,
21:29but Hector wants the sheep to earn their keep
21:31and has introduced some commercial tops
21:33to add more value to the flock.
21:36I've crossed a lot of them to a Leicester cross Texel this year.
21:39I'm going to keep the replacements to,
21:41well, yeah, to try and improve the quality of the lamb.
21:45Just a better carcass on them
21:47and hopefully worth a bit more money.
21:48I know that I tend to make decisions based upon my heart
21:53and Hector makes decisions based upon his head, really.
21:56You know, he thinks about all the business aspects,
21:59whereas I'm trying to think about
22:01my ideal traditional farm in this area.
22:11We're off to go and feed the sheep.
22:12They're only three weeks off lambing now,
22:14so we've started feeding them a bit of care.
22:17It's very rewarding looking after livestock.
22:19And I love it, so I keep on doing what I'm doing.
22:26When Mum bought the farm, I was delighted, really,
22:28because not many people will be given the opportunity
22:30that I've been given a lot of young farmers
22:32that don't come from a farming background
22:34would likely only become tenants.
22:38Mum!
22:41So these ones are the horns of the rough fell sheep.
22:43They're native to the area.
22:44And then these little ones, like that one there,
22:46are Welsh speckle-faced, and they originate from Wales.
22:53Whoa!
22:54The heritage doesn't such bother me as much as it bothers Mum,
22:57because I think it's more important to focus
23:01on making money rather than,
23:03oh, well, we've always had these breed of sheep here,
23:05so they should always be here.
23:07The farm may be a dream come true,
23:09but it's been tough, and to help make ends meet,
23:11Andrea and Hector have other full-time jobs.
23:14I try and get up at quarter past six in the morning
23:17and get my farm jobs here finished by about nine o'clock.
23:21Then I do the daytime job.
23:24Andrea is regularly talking to farmers
23:26as part of her role
23:27as the Lake District National Park's farming officer.
23:31It's kind of switching between one and the other,
23:33but I think that actually makes me a better farming officer
23:36because then I understand the pressures
23:38that other farmers are under
23:39to live on a farm
23:40and to have to try and balance the books.
23:45Hector spends a lot of time contracting for other farmers,
23:48and he's never short of a wall to repair.
23:52I'm putting this wall gap up.
23:54The bad weather's brought it down,
23:55so just tidy the job up and stop the sheep getting out.
24:00It is a lot of responsibility being a farmer,
24:02but I think I've definitely done the right thing
24:03just because I love it every day.
24:05There's some wet days, miserable days,
24:06or something goes wrong, and you think,
24:08well, why do I do this?
24:09But on the whole, you go out every day
24:12and you just think, I love doing this,
24:14and the responsibility's worth it.
24:20Andrea and Hector are looking forward
24:22to welcoming visitors back
24:23and had an idea they both came up with last year.
24:29I'd heard the idea of a pop-up campsite
24:31and I thought we were in the perfect location,
24:33so I suggested it to Mum,
24:34and apparently Mum had mentioned it a few days beforehand,
24:38but I mustn't have heard it.
24:39We both had the same idea, really,
24:41at the same time, I think, Hector.
24:43I don't think it was anyone, one of us,
24:44had it over the other.
24:46So I'm proud of Hector
24:48and all that he's achieved with his farming,
24:50and he's so skilled,
24:52and, yeah, I'm really proud of him.
25:00Since our visit, Andrea and Hector
25:02are still working in other jobs to make ends meet,
25:05but they've adapted their business too
25:07and are bringing in extra income
25:09by housing cattle over winter for other farms.
25:19I'm in the dramatic landscape of Malhamdale
25:22in the Yorkshire Dales National Park,
25:24where 34-year-old Frank Carr
25:27gave up a life travelling the world
25:29to come home and take on the family farm.
25:34But here, that landscape
25:35is as unforgiving as it is beautiful.
25:41And its unpredictable conditions
25:43have the potential to threaten everything he's built.
25:50There's a good mixture of cows in here,
25:52lots of different shapes, colours and sizes.
25:54Do you aim for hardiness?
25:56Yeah, you can see the landscape behind us.
25:57It is very exposed,
25:59so you do need that hardiness
26:01breeding into them, definitely.
26:02And what is it like farming up here?
26:03I mean, here we are, a beautiful day,
26:05but it's flowing a gale,
26:06and I'm still quite cold.
26:08Yeah, it's always a bit breezy up here,
26:10but the main farmstead is about 1,200 feet,
26:13and we rise to 1,800.
26:15Now, in winters, it can get fairly harsh.
26:17We do have some old video footage.
26:20This was 2021.
26:23Oh, my word, look at that.
26:25You can see from there,
26:26the drifts are as high as the wall.
26:28The calves have hopped over the wall,
26:29over the drifts,
26:30and the cows are stood there
26:31waiting to see what's happening.
26:35This was when I was driving the loading shovel,
26:38and then we were walking the sheep down from,
26:40well, the hill in the distance down onto this field.
26:43Look at the snow all around them.
26:45Having to pull the gates off just to get through.
26:47Because they're all buried in the snow,
26:49you've got to lift them off the hinges.
26:50So you're out there battling through animals, really,
26:52and your livelihood.
26:53Yes, completely, yeah.
26:55That weather wasn't predicted up here.
26:56It was the altitude that really brought the snow.
26:59Obviously, when you come up and you see that,
27:01you quickly go and check all your other stock.
27:05We got into a few other fields,
27:07and it got progressively worse.
27:11And you can see sheep here.
27:12Oh, buried.
27:13Buried.
27:14That's a high wall.
27:15That's about a five, six-foot wall,
27:17and the sheep are level with that and buried as well.
27:20And what tends to happen,
27:21the sheep will go under the shelter of the wall
27:23and then the snow drifts over on top of them, doesn't it?
27:25I've had that at home.
27:26And you can lose animals.
27:31So that year, we lost about 40 in lamb mule ewes.
27:35Goodness me.
27:36It affects, yes, very demoralising.
27:39I mean, you're just about to have your harvest, aren't you?
27:42You're just about to get that production coming through.
27:44What sort of financial loss would that be?
27:46Yeah, it's about £250 a life.
27:49Significant amount of money.
27:50Oh, yeah, it adds up, yeah.
27:51So what's that, getting on to £10,000?
27:53It's a big hit, but, well, I suppose the worst was the emotional hit, really.
27:58The 40 dead sheep, that was probably the lowest moment I've had in farming.
28:03Having to deal with it was fairly brutal.
28:09I struggled, I suppose, yeah, I did.
28:12But in farming, you have to get up and carry on.
28:17The remaining livestock still needed me, so I've put my focus and efforts into those.
28:31Last year, Frank was hit once again by a severe winter storm.
28:40Although he's still lost sheep, it wasn't as devastating as the last time.
28:46I mean, it is incredible how long they can survive.
28:49Oh, yeah.
28:49They're amazingly tough, aren't they?
28:50Oh, yeah, incredibly so, yeah.
28:52If they're sat down for a few days, they just need a good stretch of their legs and then they
28:56can get up again.
29:00Yes, yeah, they're very hardy creatures when they want to be.
29:03Yeah, and that's why you need tough animals living on the tops, isn't it?
29:06Yes, oh, yeah.
29:08For many young farmers, the changing climate is making life on the land increasingly unpredictable.
29:16Wetter winters, hotter summers and more extreme swings in the weather
29:20can leave grazing land unusable for weeks at a time,
29:24forcing farmers to keep animals indoors for longer
29:27and rely more on stored feed, driving up costs.
29:32And for Frank, farming in such a remote area means always having to be prepared.
29:41We are a very remote farm. There's nothing beyond us.
29:44You have to be very self-sufficient and independent.
29:47You need to have spares and spares on top of the spares in case things happen, yeah.
29:52And in a snowy condition like the ones you've just shown me,
29:54you know, you're not going to get a vet up here, are you?
29:56Yeah, vets can take a while to come, but it's something you adjust to over time
30:01and it's fairly challenging, but you can't fight Mother Nature.
30:11Whether it's high up in the Dales or down on the Devon coast,
30:15farming success means adapting to the landscape.
30:19As John found out last year, when he met a family farming along the coast at Wembury,
30:24where life is shaped by the elements.
30:31Holly and Adam Atkinson have been living with this challenge of nature for the last eight years.
30:37The organic dairy farm they manage hugs the Wembury coastline.
30:41And although the sun's out today, it is very windy.
30:45Here, it can be both bleak and beautiful.
30:48I really envy your cows with this beautiful view just chilling out here and the sea in front of them.
30:55Some days when the thick sea fog rolls in, we wouldn't even know the sea was there, but, um, yeah.
31:00You wouldn't be able to find the cows out of them.
31:02No, no. We'd have to double check. We didn't leave any behind.
31:04Yeah.
31:05But, no, it's beautiful.
31:06What kind of cows are there?
31:07So, they're a Jersey-Friesian cross.
31:09Jersey brings the higher fat and protein and a slightly smaller cow,
31:13but the Friesian brings the yield and the frame.
31:16So, a very robust cow, doesn't mind being out in whatever weather.
31:19They do look very content, don't they?
31:20They are.
31:25The sea winds dry out the soil,
31:27so Holly and Adam have adapted the main food source of their 500-strong herd.
31:33So, grass is obviously 90% of their diet, so the key is to grow as much grass as we
31:37can.
31:38So, we've got bespoke species, especially over here, designed by the agronomists.
31:42So, we've added, like, plantain in.
31:44What? Here's plantain, isn't it?
31:46Yeah.
31:46Yeah, so, and plantain's got a long, fibrous root, so it'll get moisture from down below.
31:53We've upped the amount of clovers, so we're 16% clovers in the lays.
31:58So, there'll always be some, you know, tasty grass.
32:01Yeah, it's a real mixture.
32:02Yeah, it's a real salad bar for them.
32:04It's not just one type of grass or one species.
32:06And how did you two come to be farming in such a stunning location?
32:11Well, we were originally up in Somerset.
32:13That's where we met.
32:14I'm a vet, and I was working on the farm that Adam was managing at the time.
32:17And then we started coming down to this area,
32:19because we actually got married just around the coast, just into Cornwall,
32:22and we just fell in love with the area.
32:24And then suddenly, the job came up not long after we got married,
32:27and, yeah, we just fell in love with it.
32:32Holly's past career as a vet has helped to work out a seaside survival plan
32:37for the youngest of the herd.
32:39Come in and see them.
32:40They're ready for us.
32:41Right.
32:41They're very nosy, so they'll love to meet you.
32:44And how old are these?
32:46So these ones are five to six weeks of age,
32:49and they're all female dairy heifers,
32:52so they're all going to be in the milking herd in two years' time.
32:56Are there any special difficulties in raising little calves like these so close to the sea?
33:02Yes, the thick sea fog, we get that quite commonly.
33:05So you'll be in here, and just the bedding will get saturated,
33:08and the moisture isn't good for their lungs.
33:10That can be a real risk for pneumonia.
33:12Daily, I change the bedding, but if we're in the sea fog,
33:17and it gets really wet, then I'll do it twice a day.
33:19But my important thing, as I always say,
33:21if it's good enough for me to sit in, then it's good enough for the calf.
33:24So that's the rule of thumb.
33:26If you're happy to sit in your best clothes, it's all right.
33:36Although the coastal pace might be different,
33:39time and routine waits for no-one.
33:42So it's milking time now.
33:44Right, so the girls are way out in the field there.
33:47How do you get them in?
33:48Well, we're going to call them and see if they hear us.
33:50What's the call?
33:51Come on, girls!
33:52Come on, girls!
33:55Milking time!
33:56They're lifting their heads up.
33:58Come on!
34:00Come on!
34:01Look, lovely!
34:04Here they come!
34:05It's working!
34:10Come on!
34:16Time to upload!
34:24This is one of the biggest milking parlours I've ever seen, Adam.
34:28How many cows can you get in there at any one time?
34:30So 48 each side, so a total of 96.
34:34So as soon as this 48's finished, we'll move over and milk that 48.
34:44The organic milk produced by the farm will end up on the shelves of supermarkets, but there's plenty set aside
34:51for the young calves.
35:04Well, they're all having a good feed now, these calves, but of course they're all females, aren't they?
35:08Yes.
35:08And what happens to the males, the bobby calves in the herd?
35:12So all the male calves, they will get sold to our beef rearer, so they'll all get reared for meat
35:18up until three years of age.
35:20So the really important thing for us is that no matter whether they're male or female, dairy or beef, they
35:27all get the same treatment.
35:28They all get a good life and the best welfare that we can, and that's really important to us, because
35:33every calf matters, whether they're male or female.
35:48Since John's visit, the family have started a new chapter as tenants on a farm in Devon, where they run
35:55around 100 cows on a smaller scale operation and are in the process of converting the farm to organic.
36:15Back in the Yorkshire Dales, I've been spending the day with young beef and sheep farmer Frank Carr, where he
36:25scaled up to make a future here pay.
36:29Oh, very good.
36:31Oh, you reckon sell the whole pen, I reckon.
36:34Go on then, off you go.
36:41Our farming here isn't just about producing food, it's about caring for one of the UK's most protected landscapes.
36:52The area's rare limestone geology and upland peat habitats make it nationally important for biodiversity, carbon storage and wildlife.
37:08Which is why more than 1,000 acres of the farm is protected as a site of special scientific interest,
37:14and it's something Frank and his dad, Frank Senior, are proud to show me.
37:21What are these pretty little pink flowers?
37:24Those are all bird's-eyed primrose.
37:26In this area, they're common, but nationally they're very scarce.
37:30Plants like that one there, them are all florets of butterworth.
37:35They come up to a single stem, which has got three or four blue flowers on, and they're partly carnivorous,
37:42they catch insects as well.
37:44Time goes on, there's other flowers come out, sedges all come into bloom, and then when you're getting towards end
37:50of the season, there's grass of panaceous, fairly prolific in all these areas.
37:55Sounds like a botanist, doesn't he?
37:56It does, yeah.
37:57It's a passion of his.
37:59Are you taking it all in, Frank?
38:00It's all self-taught.
38:02I learn through diffusion anyway.
38:10It's interesting, we've only been stood here a few minutes, and I could hear and see a skylark over there.
38:15We've got lapwings, a curlew has just flown by.
38:18There's lots going on, isn't there?
38:20It certainly is.
38:24This has been grazed by cattle and sheep for the last thousand years.
38:29We are instrumental in maintaining this habitat.
38:32So the way you graze the land certainly helps the biodiversity, but does the land help the cattle?
38:38Yeah, the cattle can regulate their own immune system better by picking certain herbs.
38:43It makes the meat a lot more nutrient-dense as well.
38:45Do you think it adds flavour?
38:47Well, I can tell you that my beef tastes better than supermarket beef, so I'd say so, yes.
38:51Yes.
38:55Producing high-quality beef means Frank can charge a premium.
39:00But farming in a landscape like this is a balancing act.
39:15In practice, that is difficult because some years are dry, some years are wet, some years that land up at
39:22the top there won't have any water.
39:24And this field here that we're on now, which has always got water, virtually whatever the weather, ends up overgrazed
39:32because all animals have to come here to drink.
39:34And as far as the environmental payments go, is that a help to the farm?
39:39Well, any payments are help to the farm.
39:41At least, I don't know any that aren't.
39:45Increasingly, payments have become outdated because there's been a lot more inflation than an increase in payment.
39:52It's going to be more profitable to switch more towards production and away from environment.
39:59To keep going, you've got to make profit, otherwise you cannot keep going.
40:03It's the definition of sustainability, isn't it?
40:05The ability to make money till you last.
40:07Yes.
40:09Despite the financial pressure to move away from protecting the environment, it's clear the future that Frank and his dad
40:16see here is about more than just profit.
40:19This is absolutely stunning up here, isn't it?
40:22Yeah, it's one of my favourite places on the farm, definitely.
40:27Where do you see the future? Are you excited about it?
40:29Although I am keen on doing more with the business and expanding, that's not something I'm focusing on.
40:33What is the way forward?
40:35Well, it's finding those niche markets, focusing on our unique selling point, the location, the flowers, the environment.
40:43Currently, we've got a project for slurry storage.
40:46We need to have six months of storage capacity.
40:48And that's holding all the muck from all of your animals?
40:50Yes. At the moment, I think we're only about four months, so we're putting up a new slurry tower.
40:55If there is a very wet winter, we can store it all.
40:58And what the Environment Agency don't want is you going and spreading slurry when the ground is wet?
41:02Yeah. Because of where we are, we have run off into the River Air, the River Wharf and the River
41:07Ribble.
41:08Wow.
41:08So, yeah, we have to be very careful with what we do up here.
41:12And to pay for it, presumably that means more borrowing?
41:16So it's 50% grant funded, predicted to be around £400,000.
41:20Cool.
41:20There will be some more on top of that by the end of it, I thought.
41:22And with diesel prices always increasing, yeah, more still.
41:26Scary, isn't it?
41:27It is, yeah, but it puts us in good stead for the future.
41:31And we can also use it more targeted at different times of year.
41:35So we'll be saving money on other inputs such as fertiliser.
41:39And, yeah, we are future-proofing the farm.
41:42Yeah, it's quite a responsibility, isn't it?
41:43Oh, very much so, yeah.
41:44And do you mind that? Is that OK?
41:46Yeah, that's OK. Thrive off pressure.
41:58It's an absolutely glorious day up here in Malhamdale,
42:01but I wonder what the weather has in store for the week ahead.
42:04Here's the Countryfile forecast.
42:14Hello.
42:14Well, looking at the weather this week,
42:16we are going to see some very big changes in our weather pattern.
42:19It will turn a lot more unsettled
42:20with some thundery rain developing this week.
42:23But for the time being, high pressure's around.
42:24Lovely day in Cornwall, in Mousel.
42:27You can see extensive sunshine on the satellite picture
42:29across England and Wales.
42:31Northern Ireland and Scotland have had a bit more in the way of cloud today,
42:34but there should be more sunshine here tomorrow.
42:36Now, as I mentioned, we are going to see a change in our weather patterns,
42:39a change to more unsettled weather conditions.
42:41With rain for all of us in the week ahead,
42:42it could be heavy enough to cause some localised surface water flooding in places.
42:46And I'll talk about more about that in just a moment.
42:49For the time being, though, with high pressure with us,
42:50it's going to be a dry night with clear skies.
42:53And those clearing skies are going to work into Scotland
42:55and Northern Ireland overnight as well.
42:57It's a cold night for August.
42:59Temperatures in the coldest rural areas getting down into low single figures.
43:04But it is this area of high pressure that will keep the weather mostly fine
43:07over the next few days,
43:08with low pressures developing to our south
43:10as we get towards Tuesday and more especially into Wednesday.
43:14Monday's forecast, then.
43:15Loads of sunshine from the word go across England and Wales
43:18and a much sunnier day for Scotland and Northern Ireland.
43:22There will be a bit of cloud bubbling up towards the middle part of the day,
43:24an outside chance of a light shower for parts of eastern England
43:27from that and maybe into Cornwall.
43:29But for the vast majority,
43:30sunny, feeling warm in the afternoon as well
43:33in that strong August sunshine.
43:35More sunshine to come as well through Tuesday,
43:38but there will be a bit more in the way of high cloud moving up from the south.
43:41That could bring one or two showers with it.
43:43But for the bulk of the UK, it's a dry day with some sunshine.
43:46Temperatures about 24 degrees Celsius across the Midlands,
43:49parts of Wales, even into Northern England.
43:51High teens to low 20s for Scotland and for Northern Ireland.
43:54We start to see signs of a bigger change as we get into Wednesday.
43:57Low pressures that are starting to form to our south
43:59push across the UK, bringing bands of rain,
44:02which are likely to be heavy and thundery at times.
44:05Probably the greatest chance of seeing some of those downpours
44:07will be across parts of South West England, Wales,
44:10Northern Ireland and North West England as we go through Wednesday.
44:12Elsewhere, there will be some sunshine,
44:14perhaps the best of it, across northern areas of Scotland.
44:17Our temperatures still above average across England and Wales,
44:1925, 26 degrees Celsius for some.
44:21Again, high teens to low 20s that bit further north.
44:25Now, the big change in our weather patterns
44:27is down to a change in the jet stream.
44:30And as we get towards the middle part of the week,
44:32we're going to get this Amiga block forming.
44:34Now, these patterns don't move very far very fast.
44:37High pressure is going to be to the northeast of the UK.
44:39We get underneath an area of low pressure
44:42that will just hang around for day after day after day.
44:46Now, for Thursday, we get a band of rain extending its way northwards.
44:50That's quite likely to be heavy and thundery.
44:52Some of the biggest downpours this time for Northern Ireland,
44:54North Wales, Northern England and increasingly pushing into Scotland.
44:58Eastern areas of Scotland, well, we'll have to watch out
45:00because the onshore winds will be driving that rain
45:03up into the eastern side of the Grampians
45:05and could cause some localised flooding.
45:06The rain in itself, though, could cause some flooding anyway
45:09across parts of Northern England
45:11if it does turn out to be really heavy and persistent,
45:13which it looks like it may well do.
45:15There'll still be some sunshine around further southwards,
45:18but I wouldn't rule out a few thundery showers.
45:19Our temperatures generally running into the high teens
45:22to low 20s as we end the week.
45:24Now, beyond that, I mentioned with the jet stream pattern,
45:26these patterns are very slow to change.
45:28And if we look at the forecast through next weekend
45:31and even into much of next week,
45:32low pressures stay in charge.
45:34And so we're going to continue to see the risk of rain
45:37and further thundery showers.
45:38Big change there on the way.
45:55Helmets on?
45:56Helmets on?
45:58He's a good lad.
46:00Today, I've been with young beef and sheep farmer Frank Carr,
46:05who's expanded the herd to make his future here pay.
46:08We are at a large scale up here,
46:10so the debt comes large into seven figures.
46:15But with rising costs...
46:16It gets to a point where you're on the treadmill
46:19and you have to keep going.
46:21Environmental restrictions...
46:22We have to be very careful with what we do up here.
46:25We have run off into the River Air,
46:27the River Wharf and the River Ribble.
46:28Wow.
46:29And even the weather often working against him.
46:3340 dead sheep,
46:34that was probably the lowest moment I've had in farming.
46:36The worst was the emotional hit, really.
46:40He's staking the future of the farm on producing premium beef.
46:44Well-fleshed animals, aren't they?
46:46Yes.
46:46They like you.
46:47Yes.
46:59Balancing food production with conservation
47:01is part and parcel of farming within a national park.
47:06As we found out back in 2024,
47:09when we met a Peak District farmer
47:11championing the call of the curlew.
47:17Fourth-generation farmer Norman Belfield
47:19tenants over 190 acres of land
47:22in the west of the national park
47:23at Wild Boar Clough
47:25with his 143 breeding ewes,
47:2810 pedigree Angus cattle
47:29and a handful of chickens.
47:31Come on.
47:33He's now turning his attention
47:34to protecting the land he holds so close to his heart.
47:39We've got the land six, seven months ago,
47:42so it has all come back as a working farm again now.
47:46I've always lived in the valley.
47:49As a child, I always dreamt of living at this house.
47:53So it was a dream come true, really, to be here.
47:57We're going to feed the cattle
47:58up on top of the hill this morning,
48:00taking a bit of feed just so they come to us
48:03so they'll follow us down to the shed for the winter then.
48:08The custodial part of being a tenant
48:11in the Peak District is a big thing.
48:15You shouldn't take it too lightly.
48:16You're here to do a job, a very important job.
48:19Come on.
48:22Come on.
48:24It's something which I value very, very dearly,
48:28that I've got to do this right.
48:32As my parents and my grandparents and my great-grandparents did
48:36in the same valley.
48:38And they are watching on me doing this to get it right.
48:44The dream farm here, to me,
48:48would be to have a total balance
48:51of food chain and conservation
48:55and, most of all, calmness.
48:59To find that balance,
49:01Norman is creating new habitats
49:03for one creature in particular.
49:06You've got a perfect slope to it.
49:07It's nice and gentle.
49:08There should be plenty of mud exposed for the waders
49:10when they come back in the spring.
49:12He's working with Ralph Connolly
49:14from the Cheshire Wildlife Trust
49:15on a restoration plan
49:17to improve the land for curlew populations,
49:20a large wading bird under threat.
49:22We're working with Norman
49:24with some funding from
49:25Farming and Protected Landscapes.
49:26So it's a Peak District National Park funded scheme
49:28that's funding our work
49:30to deliver wader conservation
49:32across the southwest peaks.
49:34The favourite bird song that you hear up here
49:36in springtime is definitely the curlew.
49:39I think it's everybody's favourite
49:41from around here, to be honest.
49:42It's just so nice to hear you.
49:44It just gives you that lift when you hear the curlew.
49:48Curlew are a migratory bird,
49:51so they live on the coast in the winter
49:53and then in spring and summer
49:54they'll come to the grassland areas,
49:56to upland areas in particular, to breed.
49:58So what they're looking for
49:59is nice, flat, open moorland in particular,
50:03which has some vegetation cover
50:04for them to hide their chicks in
50:05and damp areas of ground to forage in.
50:08Norman's got all that up on the tops.
50:10But one of the things that's missing
50:11is maybe some of the bare ground.
50:13So what we're looking to do
50:14is to create some wader scrapes,
50:16which are basically just shallow depressions,
50:18like a pond, but a lot shallower.
50:20And that creates the bare ground
50:21they need to forage in
50:22and encourages the invertebrates
50:24that they're going to feed on.
50:26Today Norman's tackling
50:27the final of five scrapes.
50:29But before they dig in,
50:31it's time to see how their work's been going.
50:34All right, this is looking good.
50:35After the first few pits that I dug,
50:37there was loads of frogs and stuff up here,
50:40which I wasn't really thinking
50:41would be up here.
50:49Curlew are one of the species
50:52of highest conservation concern in the UK.
50:54They're really suffering
50:55quite a noticeable decline.
50:57So it's about a 50% decline
50:58since 1995 nationally.
51:00So I think it's vital
51:02that we do have programs
51:03set up at a landscape scale.
51:12We've got to feed people.
51:13That's why we have the sheep.
51:14That's why we have the cattle.
51:15But also it works hand in hand
51:17with the conservation
51:19and trying to create
51:20all these habitats
51:23for our well-being
51:24and their well-being as well.
51:30It's nice to see them
51:31and nice to hear them.
51:32So it's important
51:33that we do our bit.
51:41Since our visit,
51:43Norman is pleased
51:44to report
51:44that two curlew chicks
51:46fledged last year,
51:47an encouraging sign
51:49for the local population.
52:00I've been spending the day
52:02in the Yorkshire Dales
52:03with 34-year-old Frank Carr.
52:06After travelling
52:07and working abroad,
52:08he returned to the family farm
52:10eight years ago
52:11and bet its future
52:12on producing premium beef.
52:18Today, it's being cooked up
52:20by his mate,
52:21Michelin star chef
52:22Ollie Bridgewater.
52:24How are you?
52:24Good.
52:25With the beef prepared
52:26by meat wholesaler
52:28Phil Scott.
52:29Hello, Adam.
52:29Why, well, this looks exciting.
52:31Got a bit of a pop-up barbecue.
52:32Yeah.
52:33So what we've got here
52:34is we've got the longhorns
52:35and we've got the belted galloways.
52:37We've dry-aged them.
52:38This for about eight weeks,
52:39this for about six weeks.
52:40Because we've dry-aged it,
52:41we've removed a lot of the moisture.
52:42So we're just basically
52:43trying to
52:44condense the flavour
52:45that Frank and his dad
52:46have created on the farm.
52:47Yeah.
52:47As a Michelin star chef,
52:49you know,
52:49what do you look for
52:50in the best cuts of meat like this?
52:52So we're looking for
52:53a nice fat content.
52:54These are ribeye,
52:55so we're looking for a nice eye.
52:57I also am looking for
52:58a nice even colour
53:00from all the way through the meat.
53:02That means it's been aged
53:03nice and slow,
53:04nice and steady.
53:05So can you start off
53:06with the best looking animal
53:07and end up horrible
53:08because it's been,
53:09the process hasn't been very good?
53:11Absolutely, yeah.
53:12Happy to say
53:12these are all fine, Phil.
53:13So thank you.
53:14So no rejects
53:16in the delivery today?
53:17No, nothing here.
53:18We're all fine,
53:18we're all fine.
53:19Well done, guys.
53:20When we were looking
53:21at the cattle earlier,
53:22you know,
53:22you were feeling them
53:23and what you're envisaging
53:24in your mind
53:25is what you want
53:26to achieve here, is it?
53:27Yeah, yeah.
53:27These look absolutely
53:29fantastic to my eye.
53:30It should eat very well.
53:31Even though I imagine
53:32this is more expensive
53:34than what you might
53:35buy off a supermarket shelf,
53:37it is about the story
53:38and about eating
53:39the very best, isn't it?
53:40It is, yeah, yeah.
53:41You know, the expense
53:42comes from the level
53:43of detail that goes
53:44in at the farm level,
53:45the level of detail
53:46that goes through
53:47in the abattoir
53:48and then through to us
53:49and then ultimately
53:50through to chefs like Ollie.
53:51Every step of that
53:52requires huge amounts
53:54of patience and focus
53:55and that does come
53:56with a cost
53:57but ultimately, you know,
53:59you could argue
53:59that we probably
54:00should be eating less meat
54:01but when we are eating meat
54:02we should just be eating
54:03better quality.
54:06I think provenance
54:08is a big word
54:09that people are really
54:10focusing on now.
54:11And why so many farmers
54:13are terrified about
54:14beef coming in from abroad
54:16that doesn't match
54:17our standards
54:18or any of the provenance.
54:20That's exactly right.
54:20We have some of the highest
54:21animal welfare standards
54:22in the world
54:23and we should be singing
54:24about that, you know,
54:25that should be, you know,
54:26a gold standard
54:26that we should be
54:27waving a flag for.
54:28And how does that
54:29make you feel then
54:30as a farmer?
54:31I was very proud
54:31to see our meat
54:32being enjoyed
54:34in Michelin-starred restaurants
54:35in London
54:36and big corporate events.
54:37And do you enjoy
54:38eating your own beef?
54:40Yes.
54:40I only eat my own beef
54:42nowadays.
54:43Do you?
54:43Yeah.
54:45Talking about eating,
54:47how are we getting on, Ollie?
54:48Yeah, ready to rock.
54:50Do you like the fatty bits?
54:51Oh, yes, yeah.
54:52They're my favourite bits.
54:53Yeah.
54:55I'll fight you for them.
54:57The best part
54:59is actually this bit.
55:00We don't serve this
55:01to the guest.
55:02That just goes.
55:03I like that.
55:08Oh, man.
55:12Beautiful.
55:13Soft texture.
55:15You know,
55:16from start
55:17through to finish,
55:18congratulations,
55:20everybody.
55:20and it is a massive team effort
55:21to make such an incredible
55:23piece of meat.
55:24Yeah.
55:25And, you know,
55:26although it may sound corny,
55:27you kind of put it in your mouth
55:28and you can feel that love
55:30and that passion
55:30and you're eating the view,
55:32aren't you?
55:32Oh, it's beautiful, yeah.
55:33Yeah, that's what we're looking for.
55:36For Frank,
55:37selling into the high-end market
55:39isn't about prestige.
55:41It's about survival.
55:43Beautiful.
55:46It's his way of building
55:47a business resilient enough
55:49to withstand the pressures
55:50of modern farming,
55:51pay down the farm's debts
55:53and prove there's a future
55:55for him here.
55:57After all,
55:58when he was younger,
55:59Frank was convinced
56:00his future
56:01lay somewhere else entirely.
56:04For you coming home,
56:05having, you know,
56:06spent a lot of time abroad
56:07in beautiful, warm countries
56:09like Australia,
56:10any regrets?
56:11Honestly,
56:12when I was 16 at school,
56:14farming was the last thing
56:15I could have ever imagined doing,
56:17but I was getting older.
56:19It's the only thing
56:20I want to do now.
56:21Over time,
56:22with maturity,
56:22you perhaps realised
56:24that your calling
56:25was there all along.
56:28The joys are
56:29seeing your livestock thrive
56:31and seeing the lambs
56:32skipping about,
56:33seeing the cows happy
56:34and munching on grass
56:35like they should be.
56:36When you come here
56:37on a day like today,
56:38there's nowhere else
56:39you'd rather be.
56:48Come by.
56:52Over the past four weeks,
56:54I've met some remarkable
56:56young farmers,
56:59each facing their own challenges,
57:02from finding new ways
57:04to keep their farms going.
57:05When Dad's got some goats,
57:07I thought my street cred
57:08was right down the toilet.
57:10I'm just a goat girl now.
57:12To the pressures of running
57:14a family business.
57:15Working with Mum and Dad's
57:16been great.
57:17Having that knowledge behind me
57:19has enabled me to do this, really.
57:21And rethinking what
57:23and how they farm.
57:25I admire anybody
57:26who's starting it from scratch
57:27because it doesn't happen overnight.
57:28You have to have patience
57:29and little by little build up.
57:35Despite everything
57:36that farmers young
57:37and old are up against,
57:39for me and many others
57:40that choose this life,
57:41it's still the best job
57:42in the world.
57:48Next week,
57:49we're on a glorious
57:50summer's day
57:51looking out over
57:53the wetlands of Gloucestershire.
57:54John and Charlotte
57:55will be joined by
57:56wildlife presenter
57:57and keen photographer
57:58Megan McCubbin
57:59when they decide
58:00which photo
58:00will star in the
58:01country of our calendar
58:02for 2027.
58:03All in support
58:04of BBC Children in Need.
58:06Yes.
58:07No.
58:07You're saying no
58:08to a nightjart.
58:09Yes, I am.
58:10No, but this is
58:10the most incredible bird.
58:12Please.
58:13No.
58:14I am quite opinionated
58:16when it comes
58:16to wildlife photography.
58:17So, yeah,
58:18if there's a photograph
58:19I really love,
58:20I will definitely
58:21be fighting
58:22John and Charlotte for it.
58:23This is so much harder
58:24than I thought
58:24it was going to want.
58:37Will they get backing
58:39or be sent packing?
58:40The dragons decide
58:41doing business
58:42in the den
58:43new on iPlayer.
58:45Also there,
58:45Mary reimagined
58:47the other
58:47Bennett sister.
58:49BBC iPlayer,
58:50the first for
58:50powerful UK drama.
58:52Here next,
58:53wartime heirlooms
58:55on the Antiques Roadshow
58:56in a VJ Day special.
58:59Two.
59:00Four.
59:01Three.
59:03Ten.
59:03Four.
Comments