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00:00Hello and welcome to the 2025 Great Yorkshire Show here from Harrogate where tens of thousands
00:06of people have come to enjoy this truly astonishing rural showcase. This is a family day out like no
00:13other. Show-stopping main ring events, crafting, country pursuits, delicious food just for you
00:20Jules. Absolutely. And for the farmers, this is their main stage, the opportunity to show off
00:25their prized animals to the world with reputations hanging in the balance. It is all to play for.
00:32A win in the show ring will attract buyers and can even transform fortunes. So expect high drama
00:37when they go head to head for the best in breed. And for producers, the stakes are equally high.
00:42This is their chance to engage face to face with their customers. And that could be the difference
00:47between a small artisan business simply surviving or truly thriving. Over the next two days, we're
00:53going to bring you all the very best from the show. On today's programme, Robin Day from
00:58Cannon Hall Farmer here, showing the beautiful sapphire and her foal Yorkshire rose, fresh
01:03from her first shower. So you get a bit of shampoo on her, a bit of conditioner, it'll bring the
01:08colour out lovely. Yorkshire vets Peter Wright is here, using all his piggy expertise to help
01:14select the people's choice pig. Trust me, it's a competition with a twist. Now also, it's a bit
01:20top secret, but apparently there are wedding bells in the air. I love a bit of romance.
01:24Welcome to The Great Yorkshire Show.
01:46Well, we are absolutely thrilled to be back here in Harrogate. This is the main ring, the
01:51beating heart of the Great Yorkshire Showground. It's been a huge part of the farming calendar
01:56ever since it was established 187 years ago. And when you look around, the sheer scale of
02:03what's on offer is breathtaking. Over four days, 140,000 visitors will arrive at this sprawling
02:11250-acre showground.
02:18And around 8,500 animals are going to compete here this week. Along the way, they're going to get
02:23through 125 tonnes of straw. That's alongside 900 litres of white paint to spruce the place up,
02:30more than 9,000 rosettes and 300 polished trophies.
02:34As you know, this little beauty means first prize. And the honour of winning this or a trophy can change
02:43everything for a farmer. It's a chance to get noticed far beyond Yorkshire. So no pressure then
02:48for our friends Rob and Dave Nicholson from Cannon Hall Farm, who are about to step into the judging ring.
02:57Rob and Dave Nicholson are a farming institution in Yorkshire.
03:00Well, let's hope the weather's like this on the big day, Dave.
03:03And magnificent Shire horses have been part of the family since their dad was a lad.
03:08We've got a picture of him at three sat on a horse called Blossom. So they've played a big part in our lives.
03:15Nowadays, Shire horses are considered at risk, with an estimated 3,000 left in the UK.
03:21But Rob and Dave are determined to keep the breed going.
03:25And six months ago, they welcomed a new arrival called Yorkshire Rose.
03:32It just needs steadiness in its legs and I think it will be away.
03:36Today, they're getting Yorkshire Rose ready for her very first Great Yorkshire Show.
03:41There's a lot to like about this little fall.
03:43Alongside her mum, Safar.
03:46The plan today is to give Yorkshire Rose a real good wash.
03:49She's got the leftovers of her fall coat still on, but there's a lovely summer coat underneath.
03:54And I think that's what's going to stand out at the Great Yorkshire Show and hopefully see her do well.
03:58Getting show ready requires taking her very first shower.
04:02I have an idea that she might not be ecstatic to start with, but hopefully she'll get used to it.
04:07I'd say that's quite encouraging.
04:09It's not bad.
04:10So you get a bit of shampoo on her, a bit of conditioner, it'll bring the colour out lovely.
04:14Once we get that summer coat shining through, David, I think we've got some horse here.
04:19Ready up to the show, we're going to be washing her a lot.
04:21We're going to be walking her, getting her used to all the tractors, the JCBs, other animals as well.
04:28She's in the mare and foal class, that's where they start.
04:32And that'll give her confidence, that'll give her reassurance that her mum's there with her.
04:37Hopefully the judge is a fan of greys.
04:40Because we've got another grey here.
04:42From one grey to another, Ralph.
04:45I think Yorkshire Rose, she's looking magnificent.
04:49She's got four white socks, she's perfectly marked.
04:52As well as her looks, the judges will also be watching how she walks and trots with her mum
04:57and her temperament.
04:59We think she's a head turner, don't we?
05:01Without doubt.
05:02And we're just hoping that that judge's head is turned in her direction.
05:09With washing over, it's time to check on another mother and daughter Rob and Dave are showing.
05:15Lynn is a magnificent Highland heifer, weighing an impressive 600 kilos and is used to being on a halter.
05:23First, catch your cow, this is the really tricky bit.
05:26Her calf however, isn't.
05:36It's very young, it is super strong.
05:44It's not long before the calf's had enough.
05:46It's decided to sit here, it's got a little bit fed up, but we're going to wait it out.
05:50We're going to wait until it gets impatient, starts walking again and we'll carry on.
05:54It's basically short term difficulty for long term benefit.
05:58When she's properly trained, when it comes to carving or doing anything with her, she'll be putty in our hands, just like Lynn is here.
06:04So it's just a process that we have to go through and it's a little bit tricky, but we'll get there.
06:10It's worth the patience, as Rob and Dave believe mum and daughter have got what it takes to catch the judge's eye.
06:16You're looking for symmetrical horns that curl upwards, not curl down.
06:20You're looking for a deep body, you're looking for a great top line.
06:24This calf as well, the horns are going in the right direction.
06:27Sometimes the horns just go straight out, these are curving already, so it's a tick in that box.
06:33We've made progress.
06:35Is this progress?
06:36Yeah, well I'll walk forward and then she might follow her mum.
06:39Come on.
06:40A few training sessions to get this back right.
06:44This one might be a bit of an handful though.
06:46Walk on.
06:47Anyway, the calf's now stood up, it's just about following mum, so I'm going to call that a win for now and we'll continue another day.
06:53Come on, power.
06:55Come on.
06:56With just three weeks left before the show, both mothers and daughters will keep Rob and Dave busy.
07:01But hopefully, come showtime, the hard work will pay off.
07:08That calf had a mind of its own.
07:10Rob and Dave have been filming the last minute prep back at the farm and now they've brought both mums and daughters to the show.
07:16So will all the training pay off now that the pressure's on? Judging's not far off.
07:21Also coming up, I'm on a mission to learn the secrets of the perfect blue and Wensleydale with help from cheese guru Nigel Barden.
07:30Look at the veining on that, it's beautiful.
07:32And the Yorkshire vets, Peter Wright will be judging a popularity contest with a curl in its tail.
07:37There really is nothing like this place. Join us after the break for more from today at the Great Yorkshire Show.
07:43Welcome back to today at the Great Yorkshire Show. The 166th to take place here in Harrogate.
07:59Now earlier we saw what it meant to you two to have your animals here at the show.
08:04I have to say, Sapphire and Yorkshire Rose boys looking absolutely gorgeous. You've clearly put in some hard yards.
08:10Well, I've got to say, Sapphire was a joy to work with, but Yorkshire Rose, she did test me a little bit.
08:16Well, we got some footage of you and Phil just sort of walking around the field, giving you a bit of a run around, mate.
08:23I was more pulling her than she was leading. You know, it was, it was, it was a struggle, I've got to say.
08:29Whoa, whoa, whoa, whoa. No. You're not following me, you're following your mother.
08:38Yeah, well. She's actually supposed to follow her mum. And she might be a born leader.
08:45Well, I would say so. I mean, jumping for joy, it looked like.
08:48Well, definitely, yeah. Let's hope she's jumping for joy later on when she's been in the rig, eh?
08:52But I guess handling them together like that, out of their stable, you know,
08:56it's all about trying to get them used to what they're going to experience here.
08:59Because it's busy, it's colourful, there are lots of distractions.
09:02You want to ensure that they are as calm as they can be.
09:05Oh, of course, yeah. I mean, we do take the tractors past them.
09:08We take, they go past people all the time. We basically try and recreate the show ground at our farm.
09:15What is it, Jules? Every day is a school day and it's certainly not for the horses.
09:18Well, talking of school days, mate, let's talk about your Highland heifer and calf.
09:23And a bit of work needed there.
09:25Yeah, she, Lynne, the first carver that we've brought with us, definitely tested me.
09:30She's been very willful.
09:32Go on.
09:34Welcome.
09:37I think we've come together, we've had a meeting of minds and I think we're good pals now and I'm hoping she's going to do really well.
09:47A meeting of minds. I love the way you put this relationship you have with your animals, which is always a marvel to see.
09:54But, obviously, Lynne needed something of a pedicure, which was a bit more involved than perhaps you'd hoped.
09:59Yeah, no one's going to dance the light fantastic out there in the main ring if they've got anything other than perfect feet.
10:05So, thankfully, they're trimmed up with her dancing shoes on and ready to go.
10:09So, I'm hoping she's going to do us proud.
10:11Well, clearly you and the rest of the team put in a huge amount of work to get show ready.
10:15So, let's have a look now first at Sapphire and Yorkshire Rose and find out how they got on when they finally entered the show ring.
10:26With Yorkshire Rose and Sapphire hot to trot, Rob and Dave are bringing in the big guns, Farmers Ruth and Hannah.
10:35I'm glad I swerved this one.
10:37I've got a serious sport injury in my thigh.
10:40Actually, my running's not great.
10:43Oh, she looks good.
10:45Oh!
10:46Yorkshire Rose.
10:47She was doing the most beautiful trot and then finished it off with a buck and a kick that nearly took Ruth out.
10:53So, it's a mixed performance so far.
10:56But Yorkshire Rose has just come out on the wrong side, but she's got second.
11:01And the two crackling falls, so there's no disgrace there. I'm nearly proud of her.
11:05I think that was nearly close.
11:07I think it was nip and tuck.
11:08I think there was a coat of varnish between them.
11:11Now, it's the boys' turn to head to the show ring with Rob taking Lynn's reins, or is it the other way round?
11:20All right.
11:21She's going nice now.
11:23One thing's for sure, if they were handing out rosettes for cuteness, Lynn's calf would take them all.
11:33Come on.
11:35Well, lads, you're clutching ribbons, you're smiling, they're clearly very happy. How did they fare?
11:44We've had a brilliant day, Jules. We've had six second places, one third, one last, right?
11:50But that happens sometimes.
11:51Yeah.
11:52And we've had a reserve champion with Murphy the Bull, but the highlight for me is seeing Sapphire, a senior mare, an older lady looking resplendent in the sunshine.
11:59And what about Yorkshire Rose then?
12:01She ran really well. She showed herself off. A few kicks and jumps around at one point, but hey, it happens to us all.
12:08But that's why you put in all the training, isn't it? To try and ensure that, you know, the judge is impressed.
12:13But of course, it's not over, is it?
12:15No. Tomorrow, we're showing our Dutch spotted sheep.
12:18Yeah.
12:19We've got a good squad out tomorrow. Today's been blue. We're hoping for that red rosette tomorrow.
12:23We've got a squad of nine jewels tomorrow. And if we don't get a winner from them, then we're going home.
12:28Surely, surely, yeah. It'd be lovely to see you clutching a red ribbon.
12:32Now then, the boys are happy, and so is Julia, because she is over in the food hall.
12:37About to get stuck into some cheese. What could be better?
12:41You know me, Jules. I'm in my happy place. I'm with food. Not just any food. I'm with cheese!
12:46Save a little brie for me, please.
12:48Of course I will. Now, I'm here with the wonderfully cheesy Nigel Bardham.
12:53I mean that in the nicest possible way, because you are Mr. Cheese. You're the connoisseur of cheese.
12:59You judge cheese. You live, eat and breathe cheese.
13:02Yeah, I do, yeah. I'm chairman of the World Cheese Awards. It's great here.
13:05I've got the owner's task of Best Inch Show for Yorkshire later on, so we're judging that.
13:09So that's quite a nervous time for me. I've got to get that right.
13:12But also, yeah, no, I travel around the world championing artisan food and drink producers with the Great Taste Awards.
13:17And these are three very good cheeses for our classic cheese board.
13:21So, talk me through. Let's start with this one. It's a beauty.
13:25It is. This is an organic cheese. It's a Yorkshire Blue.
13:30So is this one cow, sheep or goat?
13:33That's a cow's milk cheese. It's an organic milk. And a lovely creamy...
13:38Look at the veining on that. It's beautiful. Just really perfect distribution.
13:43Do you know what? I'm not a fan of the strong blue cheeses. You know, Stilton at Christmas, that's not for me.
13:48This is delicious. Really subtle. But gosh, what a lovely flavour.
13:52They do. And they also do a buffalo blue. So it's a blue cheese, but made from buffalo's milk.
13:58And that's a great, great cheese. This one is from Mario Olianos. He came to Yorkshire from Sardinia.
14:05Yeah. He was in Adel. He's now based in Otley. And this is his fresca.
14:09So this is his eight-week-old aged cheese. And it's a lovely sheep's milk cheese.
14:15But these are Yorkshire sheep who've provided the milk for this.
14:18Right. So a Yorkshire Italian cheese, if you will.
14:21There you go. It's a beautifully soft, very mild...
14:25On your cheese board, that would be the first cheese to try from these three.
14:29That's outrageously good. Yeah, it's gorgeous. Lovely.
14:32Love that. What are you looking for as a judge? Talk me through.
14:35Texture plays a role. Obviously, taste. The visuals are important.
14:40Absolutely. To start with, I'll say that's got great blue veining. It's very uniform.
14:45I love the look of that. It's about three kilos, that cheese, as a matter of interest.
14:49And then, with the fresca, I'm looking for an enticing aroma.
14:54It wants to be nutty. And that's like newly-mown hay to me. It brings me on.
15:00I think, yes, I want to taste that, having smelt it.
15:02Now, this one, Wednesdaydale. Feel that baby there.
15:06That is a whopper. Beautiful.
15:08Yeah. And it's a love... Again, it's a cow's milk cheese, lovely and crumbly and acidic.
15:13And I'm going to cut into it with a cheese iron. There you go.
15:17Love these. How beautiful are these?
15:19Beautiful. And this is made with gum metal originally and cuts into it.
15:22And we take a core so we can judge it all the way through.
15:26In we go. In it goes.
15:28Look. All the way. Keep going.
15:31Till about there. And then you twist it.
15:33Oh. It's a thing of beauty.
15:36Out it comes. There you go. Look at that.
15:38Look. It's right.
15:39Just take the end off. But then you can really smell it all the way through.
15:42And you can also see the texture. It's very uniform.
15:46Super creamy.
15:47Yeah. What about that? That is like... That's like the dairy, you know, freshly milked cows.
15:53That's a gorgeous fresh aroma.
15:55I have never tasted a Wednesdaydale like that. That's superb.
15:58Yeah.
15:59Just very quickly before we go.
16:00Yeah.
16:01Wrapping cheese at home. I don't like plastic. I don't like cling film.
16:05What's your top tip to store cheese safely in our fridge?
16:08Should we put it in the fridge? What do we do?
16:10Well, you can use parchment paper, you know, baking paper. They can reuse that.
16:14Or these are the ones which are impregnated with honey.
16:18So it's a beeswax wrap. Put it in that. Put an elastic band around it.
16:21But reuse it all the time.
16:22And what's the advantage?
16:23Because A, it doesn't sweat in plastic.
16:26Yeah.
16:27And B, you can reuse it. Get it out of the fridge at least an hour beforehand.
16:30Allow it to breathe. That is the perfect cheese board.
16:33Everything tastes better with a good story.
16:34And these are three great Yorkshire cheeses originally from all around the world.
16:38Hey, what a great way to spend a day at The Great Yorkshire Show.
16:41Couldn't be better.
16:48Now, The Great Yorkshire Show isn't just for experienced farmers.
16:51There's plenty here for aspiring farmers and smallholders too.
16:54I mean, who hasn't dreamt about giving it all up and getting a few acres and living in the countryside?
17:00Jules, that sounds just like your life.
17:04You know, Julia, it kind of does.
17:06But one of the things I've always loved about my country life is having the chance to play around with a few gadgets.
17:11And it's always been a popular part of The Great Yorkshire Show.
17:14Have a look at this picture taken back in 1954.
17:17As you can see, machinery was as popular then as it is today.
17:22And in particular, in amongst everything, are a great many new gadgets designed to really help the smallholder.
17:28The machinery section here really is one of the most exciting parts of the showground.
17:33Let's start with ATVs or quad bikes, Lynn.
17:41If you've never bought one before, what should you be looking for?
17:44So this would be obviously the traditional idea of ATVs that you would see on farm.
17:49UTVs, like the Can-Am HD10.
17:52This is a beauty, yeah. Show us around this.
17:54Because this is definitely a step up from the traditional quad, isn't it?
17:57Yeah, absolutely.
17:58So when you're looking for one, you want to have a think about the terrain that you're going on.
18:02Yeah.
18:03And make sure that you've got something that's versatile and able to cover all of that terrain.
18:07You need to make sure that you've got something reliable, because you're going to spend a lot of hours and a lot of miles on the machine.
18:12And comfort's another thing as well, because it's all very well and good to be running about on a day like this and something like that.
18:18But when the winter hits, this is definitely something more like what you'd be wanting.
18:22Absolutely. For those upland farmers getting out the weather in the worst of the winter, this is perfect.
18:27And of course, the load carrying, much, much better.
18:30Lynn, thank you so much.
18:31Now, if as a small holder you're a bit tight for space, but still need to lift heavy stuff, you might need something a little more specialised.
18:39Phil, this compact telehandler is a wonder, isn't it? A bit of a revolution.
18:43Yeah, we've got a very compact unit, fits two metres wide.
18:46Can I have a seat?
18:47Yeah, please dive in.
18:49Yeah, two metres wide, two metres high, lifts up to one and a half tonnes, up to 4.8 metres.
18:55And I imagine perfect for getting it out of small traditional farm buildings which wouldn't cope with modern machinery.
19:01Absolutely that, and that's a market we're looking for, to be able to get into the old barns, down the old passageways, things like that.
19:07Well, I would absolutely love one, just as well. I didn't bring my checkbook.
19:11Maybe next time. Cheers.
19:15Now, here's a world first. A ride on wheelbarrow. Nigel, this is a fantastic bit of kit.
19:21Oh, Jules, yes.
19:22It's called the rat barrow. Where does the name rat barrow come from?
19:25The rat barrow, rat part is an acronym for ride on articulated tipping.
19:29So, it's dead simple, isn't it, Nigel? If I just pull that lever there, is that right?
19:33Absolutely.
19:34That's it?
19:35Yes, 100%.
19:36Yep, that's it.
19:37And to steer then?
19:38Yep, that's your articulation. Yep, that's it.
19:40Absolutely brilliant. It makes you wonder, why did we not think of something like this before?
19:44Like all the best ideas, Jules.
19:46So, there you are. If you are thinking about life as a smallholder, as you can see, there are plenty of gadgets out there to help you.
19:53It does not have to be all hard work. Surely, Julia, you must be now tempted with a country life.
20:00Always, Jules. And today, my children are very jealous because they keep going on about getting a pig.
20:06And here I am in the pig ring for the People's Choice Pig Competition.
20:10There are 14 breeds of pigs in the UK, and some of them are on the endangered list.
20:23I know who my favourite is, but who's your favourite at home?
20:26Stay with us to find out who wins the People's Pig Competition today on The Great Yorkshire Show.
20:42Welcome back to today at The Great Yorkshire Show.
20:45We're ringside at the People's Choice Pig Competition, and we have got some pigs for you, let me tell you.
20:50All different shapes, sizes and breeds. They're magnificent.
21:02Six judges have been picked from the crowd, and wait a minute, one of them looks very familiar.
21:07Yorkshire vet Peter Wright.
21:09Peter's going to be joining us in the ring, so you've got him and you.
21:13There are three stewards who will help the new judges choose their favourite.
21:21Now this is a fun competition, no rosettes or reputations at stake.
21:28They can choose the winner for any reason they like.
21:30Curliest tail, twinkliest eyes, one that looks most like a member of their family.
21:34And Peter has been selected as a judge for one day only.
21:37There's Brian, keep Brian around, he's got a camera fit here today.
21:42This is Brian over at the middle line.
21:44Let's see for Brian in the middle line everybody.
21:46It's Henrietta Barker with her mangalitza.
21:49Where's Henrietta?
21:50There she is.
21:52There she is.
21:53There she is.
21:54Alfie Horsley with the P train.
21:56Where's Alfie got to?
21:57There you go.
21:58Right, okay.
21:59Alfie's over there.
22:01So the P train, that's from Belgium.
22:03Come over from Belgium.
22:04Chat about it amongst yourselves.
22:06And Peter, you can get involved with it as well.
22:10Have you changed your opinion now then as to which way we should go?
22:13Because you liked the eyelashes, didn't you?
22:17Are we done?
22:18We've got a decision, Chris.
22:20We've got a decision, everybody.
22:21Let's see it for the fact that we've got a decision.
22:23Give a round of applause.
22:25Yeah.
22:28So Peter, how did you manage to wrangle one day as a judge on the people's pig competition?
22:34Well, as a veterinary surgeon, Julie, I don't like anything too technical.
22:37And this wasn't technical at all, really.
22:40And the judges who were judging the people's choice pigs, they didn't have a great deal of knowledge.
22:46So I was in my comfort zone there.
22:48Right.
22:49I knew I wasn't going to be taxed too hard.
22:51And I've had a great deal of fun in arriving at a conclusion.
22:54Lovely.
22:55All right, before we get to the conclusion, tell me about some of the other standout pigs along the way.
22:59What are some of the things that impressed you?
23:01Well, the judges were divided into groups and they were looking at different criteria, really.
23:06Some were looking at the coats.
23:08Some were looking at the tails where they were nicely curled up.
23:11Some were looking at the gloss on the coats.
23:13And we had one young lady who was looking particularly at eyelashes because she's a beautician.
23:17Oh, there you go.
23:18Makes perfect sense.
23:19Get the mascara out somebody quickly.
23:21All right.
23:22You've chosen a winning pig.
23:24Let's reveal the winner.
23:25Mr. Vangalista, everybody.
23:27Mr. Vangalista.
23:29Yeah, yeah, yeah.
23:32Mr. Vangalista.
23:33Mr. Vangalista.
23:34Oh, yeah.
23:35Mr. Vangalista.
23:36Mr. Vangalista.
23:37Here she is.
23:39This, ladies and gentlemen, is Flopsy.
23:42She's very, very, I'm going to say handsome because she is handsome.
23:45She's beautiful.
23:46And this is gorgeous.
23:47This, I've never seen hair on a pig like that before.
23:50It's quite distinctive and they have become more popular recently.
23:54They were initially bred in the Hungarian Austrian Empire some 200 years ago.
23:59And they have increased in popularity, as I say.
24:01Yeah.
24:02And it's a breed that we see increasingly.
24:05And the meat quality is beautiful.
24:07Well, you said that, not me.
24:08Block your ace, Flopsy.
24:15Well, as you can see, it's all go here in the cattle lines.
24:18And I'm hoping to meet Katie Fitzgerald, one of several vets who work here at the show right across the week.
24:24I think this is Katie.
24:25Hi, how you doing?
24:26Hey, I'm Charles.
24:27Nice to meet you.
24:28Nice to meet you.
24:29Katie, it's lovely walking through the cattle lines.
24:30Everything is looking at its absolute best.
24:33But obviously, you know, it's a hot week, it's a busy week.
24:36As vets, you've obviously got your hands full.
24:38Everyone has little mishaps or animals get sick.
24:41Obviously, things don't always go to plan with livestock, so that's why we have a team of vets on site.
24:45And we're here if people need us.
24:47Now, there's obviously a lot going on, a fair bit of noise.
24:49I guess you need eyes in the back of your head, don't you?
24:51There's so many animals here.
24:52Yeah, obviously, especially at the start of the week when animals are unloading.
24:56There's a lot of vehicles bringing animals in from all over the country.
24:59There's animals coming in, animals going out to be exercised.
25:02Obviously, with the heat, we have a lot of fans going.
25:05So there's fans throughout all the cattle sheds and people bring their own fans as well.
25:08The heat, animals can get quite heat stressed.
25:11So the hotter it gets, the more likely we are to have problems.
25:14But for you, Katie, this must be a great place to come because, you know, you get to see the best of breeds from right across the country.
25:21Yeah, it's fantastic.
25:22So with it being a local show, I work just up the road from the showground, so we get to see loads of our clients bringing their very best animals out.
25:29And it's fantastic to be here and support them and see them so passionate about it and getting the opportunity to really showcase.
25:35I mean, look at these animals.
25:36I mean, absolutely fabulous.
25:37Fantastic, look brilliant.
25:38But I guess also it's really reassuring for everybody bringing their animals here that you and your colleagues are on hand should the worst happen.
25:46Yeah, we like to think so. That's the whole idea.
25:48So that's the whole idea.
25:49So we live on site.
25:50We have a little bungalow down with a little isolation box.
25:53So if anyone's got really sick animals, we can get them down there off these lines, generally get woken up.
25:58So six o'clock this morning, bang, bang, bang.
26:00Come and have a look at this animal for me.
26:02But if something goes wrong, that's what we're here for.
26:04Well, Katie, thank you so much for letting me interrupt your busy day.
26:07Fingers crossed.
26:08It's a calm day without any drama.
26:10But I know you've got a lot to do.
26:15Time now to swap the cattle sheds for the open skies of North Yorkshire and a family farm that's taken diversification to spirited new heights.
26:29Sitting on the edge of the Yorkshire wolds is the village of Hunmanby, where fourth generation arable farmer Jenny Ashwood has turned to a tipple.
26:36To help diversify the family farm.
26:39Back in the early 2000s, British farming was undergoing a bit of a tumultuous time.
26:44My parents are always very innovative.
26:46And they said, right, well, actually, we've got barley.
26:49We've got our own water supply.
26:50So barley plus water actually equals beer.
26:53For 10 years, the farm was focused on beer production.
26:56Until one day they discovered the surplus barley in the brewing process was being sent to Scotland to produce whiskey.
27:03Now my dad's a Yorkshire farmer.
27:05Short arms, long pockets.
27:06And he thought, well, what are we doing that for?
27:08Why can't we be making Yorkshire whiskey here?
27:10We've got fantastic malting barley.
27:12We've got a great location.
27:13We've got lovely water supply.
27:15It makes sense that there should be a whiskey made in Yorkshire.
27:18So along with his friend Dave, they set about putting that process in motion.
27:21They began the distilling process on the farm back in 2016.
27:28But whiskey isn't whiskey until it's spent some time in a cask.
27:33Whiskey has to stay in a cask for at least three years.
27:36Now, as you can see here, there's a lot of casks that we've got to choose from.
27:39Predominantly, we use ex-Burbing house from Kentucky, but we also have a whole range of different casks here.
27:44We're looking for finding that perfect balance of kind of taste versus age to work its magic and to pull out all those lovely flavours from inside the wood.
27:51So Joe, our whiskey director, is regularly in here checking each of the casks.
27:58There's 4,000 in here.
27:59And every so often, Joe will say, he just finds a gem and he tries it and he thinks, wow, that's just fantastic.
28:08So this is from a Madeira cask.
28:10Right.
28:11Filled back in 2021, but was originally distilled back in 2017.
28:17OK, so this is one of the oldest casks in our warehouse.
28:19Yeah, some of the oldest whiskey we've got.
28:21Nice. You can really taste those lovely cakey notes.
28:25A lot of fruit.
28:26Yeah, like peaches, stone fruit, things like that as well.
28:29Yeah.
28:30It's so great going to The Great Yorkshire Show.
28:32We find that it's a great opportunity to talk to so many different types of people,
28:36so people who are from the farming community, people who are just really coming to enjoy the show for the day,
28:40and to kind of tell them about Yorkshire whiskey.
28:43Jenny believes it's the whole process, from field to final product,
28:48that encapsulates the spirit of the area into their whiskey.
28:52The location of Yorkshire, well, the Yorkshire World, is really important to us as a distillery,
28:56and to where the whiskey is made from.
28:57Like, we're looking out here, we've got the fields of the barley,
28:59we know that what we're doing, we're field to bottle,
29:01so we're in control of every part of that journey.
29:05It's also really important to the character of our distillery,
29:08and who the people are, how we talk, what our outlook is.
29:11So it kind of imbibes in everything, it's proudly made of Yorkshire,
29:15and I think that made of Yorkshire, not just made in Yorkshire, but made of Yorkshire,
29:19is a really key part of what we're doing here.
29:25So, Peter, we've seen a lovely film about a farmer making whiskey,
29:28and now, you know the drill, we get to taste the whiskey.
29:31Well, you get to taste the whiskey.
29:33Hi, Jenny.
29:34Hello, how are you doing?
29:35Hello, hello.
29:36So, what are we going to taste?
29:38Or, what should I say, what's Peter going to taste, please?
29:40We're going to taste some single malt whiskey from Yorkshire on our farm.
29:43Lovely.
29:44Okay, let's get going.
29:45And what I want to ask you is, why do you come to the Yorkshire show?
29:48Well, because, I mean, it's just lovely, isn't it?
29:50Like, the whole environment is fantastic, it's so busy,
29:53it's just full of people who are really interested in the story that we're trying to tell,
29:57and we have so many conversations, and the lovely thing about doing it here in Yorkshire
30:00is that everyone knows Firely, everyone knows Humminbi,
30:03everyone knows where we're from, and they all have lovely memories of holidays,
30:06so we can have some really interesting conversations as well.
30:09Well, it's a very nice smell.
30:10Have a taste, please, sir.
30:11So, it's distilled in Yorkshire?
30:13Absolutely.
30:14Everything is done on our farm and our distillery, so...
30:17More barley from your own farm.
30:18Yeah, regeneratively.
30:19More barley from your own bowl.
30:20Come on, taste it, taste it.
30:21Exactly.
30:22Everything is from that.
30:23It's Yorkshire.
30:24Only the casks come from Kentucky.
30:27They're a bit different, they come from America,
30:29and that's one of the things that imparts those sort of honey caramel notes that you're trying,
30:32so, yeah.
30:33Tick, tick, tick.
30:34So, caramel honey, Yorkshire whiskey.
30:38Beautiful.
30:39I think you might have to leave us here.
30:40Absolutely beautiful.
30:41Do you mind driving on?
30:42Not at all, darling.
30:43The show itself is a wonderful showcase for producers, not just from Yorkshire and the
30:55wider region, but also right across the country.
30:58You find everything here, from cheese, bread, booze, meat, vegetables, you name it.
31:04Plus also, there's the cookery theatre, where cooks get to cook live in front of a live audience.
31:09It's a pretty daunting prospect if you've never been here before, just like Chris Lordy.
31:14Lordy, how are you finding your first show?
31:16Oh, it's really exciting.
31:17It's so busy and bustling.
31:18It's a bit of a sensory overload, especially when you're a bit visually impaired.
31:22So, yeah.
31:23It's lovely to be here.
31:24But your style you describe as a fusion between Asian and Yorkshire.
31:28Yeah.
31:29I mean, it's quite niche, isn't it?
31:30So, yeah.
31:31Well, I lived in Hong Kong.
31:32I was a teacher.
31:33I'm a food teacher.
31:34I'm a chef.
31:35And I lived in Hong Kong for 10 years.
31:36So, I was lucky enough to pick up lots of their styles and techniques and ingredients,
31:40but try and blend it with Yorkshire food.
31:43What are we making today, then?
31:44Today, we've got Yorkshire bao buns.
31:46Steak marinated in Henderson's Relish, Charlie and Ivy's mayonnaise, and Shepherd's Purse cheese.
31:51It's some of my favourite Yorkshire producers.
31:53Now, you mentioned bao buns.
31:55Like, we'd all know what you're talking about.
31:56What exactly is a bao bun?
31:57They are a Chinese steamed bread bun.
32:00So, you roll out an oval of bread dough, you rub it with a little bit of oil, and then you fold it over it,
32:07and then it'll go in a steamer basket.
32:09So, and then we're going to cook the steak off.
32:14Now, when did you know you were losing your sight?
32:16So, I was at university at the time, and I was writing my dissertation just before Christmas,
32:20and I just got closer and closer to the computer screen.
32:23Doctors sent me to the hospital, and, yeah, I was diagnosed with quite a rare optic nerve condition,
32:29so my eyes are actually fine.
32:30It's my optic nerves that don't work properly.
32:32Well, you've made it look very, very easy.
32:34Do you want to have a go?
32:35I'll have a little go.
32:36Go on, then.
32:37Go on, then.
32:38I mean, I do like cooking.
32:39I wouldn't say I'm a chef.
32:40All you do is roll that into a nice oval shape just while I give this a flip.
32:43If Mrs. H is watching this at home, just to demonstrate that I can actually cook.
32:49Put your chopstick there.
32:51And then roll it around that.
32:52And then just fold it over the top of the chopstick and pull the chopstick out.
32:55So it's almost like a sort of pitter, isn't it?
32:57Yeah.
32:58There.
32:59These ones are just about ready now.
33:01Once the steak is ready, then we'll slice it up and it goes into this.
33:04Slice it up, so move that one to there.
33:07Yeah.
33:08Wow.
33:09They do rise quite a bit, don't they?
33:10Yeah, they have a good puff on them.
33:11Can you tell me what you can do for me, then?
33:13Yeah.
33:14If you could spread a bit of the chipotle mayonnaise in there, please.
33:19There we go.
33:20I love this stuff.
33:21I'm just going to finish this steak off.
33:23This is going to go so well with that steak.
33:25What do you think?
33:26Is that nearly ready to go?
33:27Yeah.
33:28Fabulous.
33:29Wow.
33:30I have to say, it smells amazing.
33:32Right.
33:33Oh, that looks just about perfect to me.
33:35Yeah.
33:36So then we're just going to go with a few slices.
33:37Look at that.
33:38Really simple, isn't it?
33:39And then the other bits and bobs here, what have you got?
33:42Some blue cheese or something?
33:43So I've got Shepherd's Purse Harrogate Blue, which is one of my favourites.
33:46Oh, yeah.
33:47So then we go in with a few spring onions.
33:49Yeah.
33:50And everybody's using these crispy onions on everything these days.
33:53Go on then.
33:54A little drizzle.
33:55And then we fold over.
33:57Somehow you've got to get that lot in there.
34:00Like a burger.
34:01Right.
34:02Okay.
34:03Are we good to go?
34:04Yeah, cheers.
34:05Cheers.
34:06Here's to you.
34:07And here's to your first show.
34:09Mmm.
34:10Julia, you don't know what you're missing.
34:15These are amazing.
34:16We'll save you one.
34:17That looks delicious, Jules.
34:19Now you might be wondering what I'm getting up to.
34:21All will be revealed in a moment.
34:23But first, back to the animal competition here at the Great Yorkshire Show.
34:26And this is a very special year for Aberdeen Angus cattle.
34:30As Jules found out when he met up with David Evans.
34:32David.
34:33Oh.
34:34Jules.
34:35Nice to see you, sir.
34:36And you.
34:37It's like Piccadilly.
34:38Circus down at the cattle wash, isn't it?
34:39I tell you what, it's very busy.
34:41You have to pick your time when you come down here.
34:43And we've maybe just not got it right.
34:45And who have we got here?
34:46We've got Treebridge Paros.
34:47And he's 14 months old.
34:49He is absolutely gorgeous.
34:51Now, it's a big year for Aberdeen Angus, isn't it?
34:54Yeah.
34:55Yeah, it's the 150th anniversary of the herd book.
34:57You can go back the lineage of these more than you could go back in your family than I can do.
35:03I mean, when we talk about the herd book, we should explain to people that actually,
35:06it's a unique document, isn't it, that really charts the lineage of every single Aberdeen Angus,
35:12which is in the country today.
35:13Exactly.
35:14But it's also a massive year here at the Great Yorkshire Show,
35:16because this is where the national championships are being held.
35:19Yes.
35:20We've never won the championship at the Great Yorkshire.
35:23We have won the championship for the national.
35:25How do you think Paros here is going to fare?
35:27We like him.
35:28We like him as a bull.
35:30There are some good bulls.
35:31If you've won the national championship in the past,
35:33I'm sure Paros here stands a fair chance as any other.
35:37You'll see.
35:38He'll not disgrace himself.
35:43You want to go?
35:44Yeah, come on then.
35:45I'm telling you, I'm tempted to get wet myself.
35:47It's so warm.
35:52No, everyone wants them to look, you know, to look the part.
35:56Yeah.
35:57And this is part of it.
35:58He'll be ready then in, what, a couple of hours, do you think?
36:00How long does it take to get it?
36:01Well, all we're doing is we're washing him off tonight.
36:03Yeah.
36:04So that he's nice and clean.
36:05So when we come to prep him in the morning,
36:07there's no muck to get rid of.
36:09And he's just there to put that final dressing on, really.
36:12Polish on hooves, brush the tail up.
36:14On the bulls, brush the rough up.
36:16Yeah.
36:17To get it to go up.
36:18It makes them look more manly.
36:19Just to really accentuate that.
36:20Exactly.
36:21That bullish look, isn't it?
36:23David, it's been lovely to catch up with you.
36:25I know you've got plenty left to do before you finally get into the ring.
36:28But best of luck, particularly this year with the national finals here in Harrogate
36:33and 150 years of the herd book.
36:36He is a credit to you.
36:37Good luck.
36:38Thank you very much.
36:39Good luck, you.
36:55Julia, what on earth are you doing up there?
36:58The thing is, Jules, I wanted to immerse myself
37:01in what is probably the most romantic story of The Great Yorkshire Show.
37:05Listen, I've done that.
37:06I know how hard it is.
37:07You've climbed up there to tell a love story.
37:09I'm out of breath.
37:10But do you know what?
37:11It's worth it.
37:12Because I'm where it actually all started.
37:15This is the origin story.
37:17She's not wrong.
37:18And it all happened here at The Great Yorkshire Show.
37:20So join us after the break for cattle and weddings.
37:24We'll see you in a bit.
37:36Welcome back to today at The Great Yorkshire Show.
37:38Now, the last time we saw Julia, she was halfway up an 80-foot climbing pole talking about a wedding.
37:43Well, before we find out what happened there, let's catch up now with David Evans and his wife Penny
37:48and see how they fared with their Aberdeen Angus.
37:51David, lovely to see you again.
37:55Good to see you again.
37:56You must be Penny.
37:57Hi.
37:58Nice to meet you, Penny.
37:59I know it's very much a family affair, this.
38:01You've been at it a long time.
38:02Big day today.
38:03Yep.
38:04I can see a few ribbons out the corner of my eye.
38:06And you seem to be hiding something.
38:10The red ribbon.
38:11That's what you're after, isn't it?
38:12Absolutely.
38:13You know, we bought seven animals.
38:15They all got a ticket.
38:16We ended up with bull calf champion, reserve bull calf champion, reserve yearling female champion.
38:24And how did dear old Paros get on?
38:26Paros came third in a really strong class.
38:28I'm well pleased with that.
38:29So he's got a future to count.
38:31He has got a future.
38:32Very much so.
38:37In terms of the Nationals, where are we?
38:40No, we've done well.
38:41The Nationals have been a great show today.
38:43It's been lovely weather and it's worked really well.
38:47What a year.
38:49To have, you know, pretty much a clean sweep with every animal you've brought here,
38:53winning something.
38:54All the animals were by our homebred bulls.
38:57Amazing.
38:58So we have literally breeding on the dam side and the sire side.
39:04Yeah.
39:05That goes way back.
39:06You know, for you as producers, actually winning here is important in terms of you selling your stock on.
39:12It's a shop window.
39:13You know, it really is.
39:14You never know what you're going to do.
39:16But we've had two good inquiries today for bulls, which is really good.
39:20Well, I couldn't be happier for you.
39:23I suspect there has been a bit of celebration already.
39:25Just a tad.
39:27Well deserved.
39:28But I'm going to leave you to it because I've got a wedding to get to.
39:31Excellent.
39:32Well, you'll enjoy that.
39:33Well done you two on this momentous year for the breed.
39:36And having the National Championships here in Harrogate.
39:38Wow.
39:39Fantastic.
39:40Amazing.
39:42See you later.
39:51This is really something special.
39:53An actual wedding at the Great Yorkshire Show.
39:56Late as usual, darling.
39:57Well, better late than never.
39:59I have to say, the day I got married, the last thing I was thinking of doing was organizing
40:03a horse-logging demo or climbing up an 80-foot pole.
40:06I mean, it's just astonishing.
40:07It really is.
40:08But as we know, this is no ordinary couple.
40:10Yeah.
40:11As we found out earlier today.
40:13Nice hat.
40:14Cheers.
40:15Hello, Perry.
40:16Hello.
40:17How are you?
40:18Good to see you.
40:19Who do we have here, please?
40:20This is Stig.
40:21Stig looks very handsome.
40:22Now, the Yorkshire Show is special every year for everybody, but this year, for you,
40:35it's going to be particularly special, isn't it?
40:37Yes.
40:38Tell me what happened last year.
40:40So, last year, I proposed to my boyfriend, Mark, whilst he was at the top of the climbing
40:46pole.
40:47Was that so you couldn't run away, or...?
40:49Yeah, yeah.
40:52Mark.
40:53Hello.
40:54Good to see you, mate.
40:55Nice to meet you.
40:56It's very appropriate, I think, that you are climbing today.
40:59Last year, you were up there, and something quite extraordinary happened.
41:03I got to the top of the pole, and I hit the button, and the guys that were normally lowering
41:08me down, all looked away.
41:10So, you knew something was up?
41:11I was like, something's going on here.
41:13And the next thing, you hear Perry shouting up from the ground.
41:17Well, I couldn't hear anything.
41:19So, the next minute, the commentator came out and gave her the microphone.
41:23She turns around and says, cut a long story short, will you marry me?
41:27And I was like, well, obviously, yes.
41:30You're going to get married here?
41:31Yes.
41:32At one o'clock.
41:33Is that what you always wanted to do?
41:36Was that the plan in your mind?
41:38In the mind, yes.
41:39Yes.
41:40In the woodlands.
41:41Did he know any of this?
41:43Did he have any idea?
41:45No.
41:46I like you.
41:47You're a woman who knows what you want.
41:48So, you came up with the plan.
41:50You did the proposal so he couldn't say no, but you had it all set out for the next year
41:54anyway.
41:55Yes.
41:56Perry, can I say?
41:57Well, Julia and I would love to see you get married, if we can.
42:02Yeah.
42:03You're more than welcome.
42:04Come and join us at one o'clock.
42:05We'll get togged up.
42:06Yay!
42:07A wedding!
42:08I didn't bring a hat.
42:09Do you, Mark, take Perry here present to be your lawful wedded wife?
42:35I do.
42:36And do you, Perry, take Mark here present to be your lawful wedded husband?
42:40I do.
42:41That being the case, a solemn moment has come for these two persons to make the contract
42:46of marriage before you, their witnesses.
42:49If you are able, would you all please stand?
42:51Do you want to turn and face each other?
42:54I call upon these persons here present.
42:57To witness that I, Mark Andrew Jones.
43:00To witness that I, Mark Andrew Jones.
43:03Do take thee, Perry Dunford.
43:05Do take thee, Perry Dunford.
43:07To be my lawful wedded wife.
43:09To be my lawful wedded wife.
43:12And Perry, it's your turn.
43:13Perry, it's your turn.
43:14I call upon these persons here present.
43:16I call upon these persons here present.
43:19To witness that I, Perry Dunford.
43:21To witness that I, Perry Dunford.
43:23Do take thee, Mark Andrew Jones.
43:25Do take thee, Mark Andrew Jones.
43:27To be my lawful wedded husband.
43:29To be my lawful wedded husband.
43:31Mark and Perry, it's my privilege and my very great pleasure to tell you that you are,
43:38are now lawfully married husband and wife.
43:40Congratulations.
43:41You may share it here.
43:48Wow, brilliant.
43:49Oh, fabulous.
43:50What a joyous way to end our first show.
43:55And we're wishing the happy couple every success and bit of love going forward in that.
44:01Thank you, sir.
44:02Absolutely.
44:03It's the perfect end to the perfect day.
44:05Their life, of course, is entering a whole new chapter.
44:08We'll be back tomorrow night with Atkinson's Stump Horses in the main ring.
44:12So join us then, if you can.
44:13In the meantime, champagne?
44:15Maybe.
44:16I think I'll go for the prawn cocktail.
44:18Definitely.
44:19See you tomorrow.
44:20Dialogue.
44:22It's a great time.
44:34I'm going to share the plans for this together.
44:41Transcription by CastingWords
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