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Countryfile - Adam's Farming Families - The Bakers
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00:00I'm going to guess the weight. I reckon it's 622.
00:07616.
00:09Oh, not far off.
00:11That is very close.
00:13Coming your way, Vincent.
00:16Very good.
00:30Every landscape tells a story of farming families who've worked it for centuries.
00:53Growing our food, caring for nature and ensuring that rural traditions thrive.
00:59For many of them, farming isn't just a job.
01:04It's a way of life, handed down through the years.
01:07The only thing I can see myself doing, really.
01:09Over four Countryfile specials.
01:11I'm a bit nervous.
01:12I'll be travelling to Somerset, Leicestershire, Worcestershire and Wiltshire
01:16to meet some of those families that have farmed these agricultural heartlands for generations.
01:21Don't work with animals and children. Somebody say that.
01:25From grandparents to grandchildren, everyone plays their part.
01:28I'll be getting a glimpse into the way they work together day to day, the challenges they face,
01:33and the inventive ways that they're keeping their farms thriving for the future.
01:37Today, I'm in South Somerset, on a family farm near Yeovil.
01:48I'm spending time with the Baker family, who run a beef and arable farm.
01:55But they also keep a few pigs and lambs for their meat business.
02:02I'll be seeing how three generations work together.
02:05Well, it's all going rather well, Vincent, isn't it?
02:07Yeah, at the moment. Shush.
02:10Bringing together youthful enthusiasm.
02:12I've only watched YouTube videos and that's it.
02:15You've got it nailed. I reckon that's good.
02:17And the wisdom of experience.
02:19Are you usually quite supportful?
02:21Well, I always put my oar in. Let's put that away, isn't it? Yes.
02:25To overcome any challenges.
02:27Ended up just having nine orphan piglets. It was hard. We learnt the hard way.
02:32We'll also take a look back through the Countryfile archives.
02:36Morning, lambs.
02:38To celebrate some of the amazing farmers.
02:40One thousand a bit. Heard. One thousand.
02:42Wow.
02:44And families we've met over the years.
02:47This is right up there. A special moment. Quite extraordinary, really.
03:02Four generations of the Baker family have called Windmill Farm home.
03:08It was Vincent and Beryl who took it on in 1966,
03:12following in the footsteps of Vincent's parents, Ken and Pauline.
03:19Today, their son Chris and his wife Jane run the farm.
03:23And their granddaughter Bridget is the latest baker to roll up her sleeves
03:28and carry on the tradition.
03:32The bakers run a mixed farm, stretching across 97 hectares of Somerset countryside.
03:38They grow winter wheat, potatoes, barley, beans and maize.
03:43Keeping the land productive and the family busy all year round.
03:47There's livestock too.
03:49And at the heart of the farm is a 200-strong beef herd.
03:55I'm just coming to this fantastic cattle shed
03:57and all the family are working hard down here,
03:59sorting out the cattle to go to the abattoir.
04:02So, Bridget, Dad Crisp and Granddad Vincent are all there,
04:07putting the cattle through the cattle crush,
04:09weighing them and getting them ready to go.
04:11It's decision time to see which are the right weight and condition to be sent to market.
04:20When Granddad took on the farm in 1966, more than 30 people worked here.
04:25Now, it's just the three of them.
04:29So, for it all to work smoothly, they've got to work together.
04:32This is a scanner. Every cattle animal here has got an electronic chip in their ear tag.
04:42And this is registering who they are as they come into the cattle crush.
04:46You just scan it over their ear and it's like putting something through a supermarket on a barcode.
04:51So, as they come into the pen, I scan them with their electronic ear tag.
04:55So, that registered them here. Bridget is weighing them on the scales around the corner.
05:00They're being assessed by the agent.
05:02And that one is ready to go.
05:04Vincent's letting them into the pen.
05:07And then Chris is feeding the penning all the time.
05:11So, the family is working as a team.
05:14It's quite impressive.
05:15Bridget's dad, Chris, is normally kept busy with the arable side of the farm.
05:22But with jobs like this, it's all hands on deck.
05:26How's it all going, Chris?
05:28Yeah, getting through them, yeah.
05:29Getting a nice number going to the right direction anyway.
05:31That's the main thing for us.
05:32And do you enjoy having your daughter home?
05:35Yeah, it keeps us on our toes.
05:37Yeah, she's just got her own ideas.
05:39And just as you think you've taken control of the farm, she comes in and, yeah, changes it all.
05:43And did you learn things from your father that you're now putting into place with her, the way you handle the situation?
05:51Certainly, yeah. And grandfather as well.
05:54He was a big influence on how we ran the farm.
05:57Are you pleased to have her home or do you feel that she'd be better off elsewhere?
06:01Unfortunately, you do get that feeling sometimes that, you know, there's great opportunities out there that she could be doing and could be earning some big money.
06:09But at the end of the day, this is what she enjoys.
06:10We can offer her a nice home and a nice farm and if we can pass that on and she can carry that on, then that's worth as much as a lot of the salary she may have earned somewhere else.
06:20Sure.
06:21Yeah, so if you can make the business pay, it's a wonderful life, isn't it, farming?
06:25That's right, definitely.
06:26Yeah.
06:30Okay, I'm going to guess the weight. I reckon it's 622.
06:33616.
06:34Oh, not far off.
06:35Yeah.
06:36Not far off.
06:37That is very close.
06:39Coming your way, Vincent.
06:41Very good.
06:42What they're doing now is bringing another group of animals into the pens here and then bring them round into the crush.
07:00And they're working well as a family, Vincent, Chris and Bridget. They're a good dynamic and it is interesting, the hierarchy.
07:09So you've got Vincent as the grandfather who's standing back and working the gates and watching his son and granddaughter work together.
07:17And then Chris is very much leaving Bridget to talk to the agent and work out, you know, which animals are fit to go to the abattoir and which aren't.
07:26You know, she's running it.
07:33At the age of 78, Vincent's days of hard graft on the farm are meant to be behind him.
07:43Well, it's all going rather well, Vincent, isn't it?
07:45Yeah, at the moment. Shush.
07:49So, Vincent, how does the dynamic work now then? Because you're supposed to be retired but you don't look it.
07:55Oh, I am retired.
07:58I only come back when I want to.
08:00I'm not seven days a week anymore.
08:02Chris and Bridget does the everyday work.
08:06And are you looking over the hedge thinking, oh, I wouldn't have done it like that?
08:10Oh, definitely.
08:11And what Vincent sees these days is Bridget taking charge of the cattle side of the farm.
08:18So, Bridget, it seems like, you know, you're in control now.
08:21Yeah, recently I've had maybe more input now in choosing what animals go to the abattoir.
08:25And your dad is in the background sort of making things happen and keeping the cattle coming.
08:30It's very helpful to have, like, two or three hands when you're handling cattle.
08:35I definitely couldn't do it by myself.
08:37Are you going working out on the arable fields as well with your dad a bit?
08:39Yeah, I'll do some cultivating or rolling, whatever dad needs doing, I'll make sure to get on and do it for him.
08:47So, he's your farmhand here and you're his farmhand out in the fields?
08:51Yes, definitely. That's how it works.
08:53And then Grandad is leaving you to it, sort of standing in the background.
08:57He seems quite comfortable with that.
08:59Yeah, Grandad and I have been selecting together for two years.
09:01This is probably the third year that I've got a rep in as well.
09:05But, yeah, we've sort of learnt together.
09:08Do you enjoy it? Yeah, I definitely do.
09:10I like the animals in general.
09:12That's what you need to, once you like the animals, then the technical part comes after.
09:18On any farm, respect for the animals is essential.
09:22And it's something that's handed down through the generations.
09:25You going to get all of your pretty animals?
09:28I know. Yeah, it is a pretty one.
09:29There we go.
09:32That's it.
09:34That is a smart looking animal, isn't it? Go on.
09:37And the results here are top quality cattle ready for market.
09:41For the animals that aren't quite ready yet, it's a short walk back to the pasture.
09:48But a few years ago, I met a family on the Dorset coast, who move their cows in a slightly more unusual way.
09:59What a wonderful location.
10:00Twice a year, there's a spectacular sight along Chassel Beach here.
10:03And today, I'm lucky enough to be involved.
10:04The Simon family drive their herd of Red Devon cattle two miles along this beach.
10:19But in the spirit of times gone by, it's done on horseback.
10:22That may seem a little old fashioned, but that's in keeping with their traditional way of farming.
10:29Lila Simon is taking the reins, as the herd heads for fresh pasture.
10:34So we have the land around West Bexington Village here, and we also rent about 200 acres from the National Trust called Cogdon,
10:45which is about two miles along the beach from here.
10:48And the two ways to get there are either along the beach or along the road.
10:53And along the road, you've got traffic, so it's nicer to do on the beach.
10:56And hard going on the beach, is it?
10:57Yes, that's one of the reasons we use horses, is that it's much easier to keep up with the cattle with a horse than it is on foot.
11:06It's quite a sight to see, isn't it? Quite unusual, people moving cattle along the beach.
11:10Yeah, people always stop and get out their cameras, and I can't really blame them.
11:14Great, well let's get going, shall we?
11:16Yes.
11:17Lila, along with mum Ellen, dad Adam, partner Ben, and farmhand Rowan, are all on hand for this unique drive.
11:26Lila and her mum swiftly ride off to get behind the cattle in a field a mile away,
11:32whilst myself and the rest of the team ready ourselves to get them on the beach.
11:37Where are they now?
11:39As anyone's guess, it's a very long field.
11:41Come on!
11:45Come on!
11:46Ben is now calling the cattle, and they've started bellowing back.
11:50They know what's happening.
11:52And a few moments later, here they come.
11:58Hello, lovelies.
12:05Come on, then.
12:12There's good girls.
12:16Right, they're all out of the field. That bit can be touch and go. If you get...
12:23Oh, we've left one behind!
12:25There can be one left behind, which there is.
12:27Go on back, you go girls. Don't all kick your heels up. That's not useful.
12:39Fingers crossed. No more problems from here.
12:44An advantage of being on horseback is to get the straggler with little fuss.
12:54And leaving no cattle behind, we're on our way.
12:57Well, we're now onto Chassel Beach, which is very pebbly.
13:00And you can understand why it's so much easier moving these cattle on horseback than on foot.
13:06Could be a scene that could take you back a hundred years.
13:09A real treat. It's wonderful.
13:11So we're just a few hundred metres down on the beach now.
13:17We've brought them closer to the sea to avoid cattle that are in fields up there.
13:22And it's going well.
13:23It's interesting watching the cows and calves go down and sniff the salty water.
13:28And then just plodding along the beach. It's really lovely.
13:30It's amazing here, look. They're frightened of the waves.
14:00I've moved herds of cattle all my life.
14:09But this is right up there for special moments.
14:14Quite extraordinary, really.
14:22Whilst they herd the cattle along the shale beach,
14:25I've been tasked with getting to the end to make sure they make it onto their new pasture.
14:30And after 45 minutes and a couple of miles later, I can finally spot them.
14:43Going a little bit slower now. I think the cattle are quite tired.
14:47How was it, Lila?
14:49They went very well, yeah.
14:51Trouble free?
14:53Trouble free.
14:57This is quite an unusual scene.
14:58Usually you see cattle grazing out in open pasture and here they are piling into all the vegetation.
15:04Yeah, absolutely. So this field has a reed bed in it and there's all sorts of lovely vegetation underneath it.
15:10And they just go in and eat the whole lot down.
15:13They won't eat all of it. You can see where they've walked, they've trampled it.
15:16And that is really good to help grow the soil, in essence.
15:20So they're getting plenty of nutrition but they're doing a good job for conservation as well.
15:23Yeah, absolutely. They're doing two jobs for us when they're here.
15:27And do you love this way of farming? Quite different, isn't it?
15:30I have to say that I don't know any other way of farming.
15:34When you grow up on an organic farm that has a lot of conservation work,
15:38you don't necessarily realise what the rest of it actually looks like.
15:42But I definitely enjoy doing it our way.
15:43Well, thank you for letting me join in.
15:45You're very welcome. You're welcome back any time.
16:05Back in Somerset, I've seen how 24-year-old Bridget is taking the lead with the family's beef herd.
16:10But she's got ideas of her own too.
16:14Fresh from Agricultural College, she's following her own farming passions
16:19and has recently brought pigs onto the farm.
16:22I understand Bridget keeps some of the same rare breed pigs as I do, Oxford, Sandy and Blacks.
16:28And she asked me to bring along a pig board so I could give her some tips on showing.
16:33And this is a crucial bit of kit when it comes to the show ring.
16:35Not that I'm an expert, but we should be in for a bit of fun.
16:41Hi, Bridget!
16:43Hello!
16:45Well, you're already hard at work with the training.
16:47Yes, this is Clarissa. That's her bloodline name.
16:51And we're just training her up for show season.
16:54I've got a spare stick if you'd like.
16:56Oh, yes, I do need a stick. I've got a pig board but I haven't got a stick.
16:58Go on, let me see you at your work.
17:00Their go button should be on the behind their shoulder.
17:04That's my go button. So off she goes.
17:06Steering them. Go round here.
17:09I usually just hold her, she's moving, that's fine.
17:11If she stops then I'll try and press go behind her shoulder.
17:15If she really doesn't want to move then you can give her some taps on the back.
17:19You've shown before, haven't you? So you don't need that many tips.
17:22I have shown once before.
17:23It didn't go brilliantly. I had a different gilt, which is a female pig.
17:28Yeah.
17:29She hasn't had a litter and she wouldn't move very much.
17:31Oh, no!
17:33So you've got to be friendly with them but also firm.
17:36Back in her grandad's day, the baker's farm was primarily dairy.
17:41But as the generations have changed, so too has the business.
17:44The farm is large scale beef and arable and now you've come back from Agricultural University, you've brought in rare breed pigs. How does that fit?
17:55Yeah, so I've been doing calf rearing and cattle a while now, since I was like 15. I wanted a challenge.
18:03Pigs are quite, I was quite nervous of pigs. I thought they were quite bitey animals.
18:07Yeah.
18:08But I thought that's the challenge I need. So I brought Ox's Sandy black pigs because they've got a really good temperament in the breed and they've been a brilliant pig to keep.
18:17And as far as breeding pigs and showing them, it's quite expensive, isn't it? Is this for fun or is it a business?
18:23It probably does count as a hobby, but we do rear these pigs for our own online meat sales business.
18:31So they more than pay for themselves?
18:32Yeah, definitely.
18:33And that's the thing with pigs, you know, although they're rare breed pigs, if you can get people using the products from them, more people will keep them, the less rare they become, isn't it?
18:42Yeah, definitely. You've got to eat them to keep them is what they say.
18:46Because it would be a shame to lose such a traditional breed to Britain.
18:51I really like these pigs. I think people laugh at me because I'll go to my pigs and apparently I'll just light up.
18:57So they're just, I just enjoy them. They've just got a great personality. I just enjoy having them when they're here, but also know they've got a purpose.
19:06It is good to understand where they've got to go in the end as well.
19:11Bridget looks calm and in control of Clarissa, but how will she cope when the pressure's on?
19:16Okay, Bridget, so you've just walked into the show ring. I'm the judge. Go on then, give it your best shot.
19:23Yeah, I'll go out to walk around you. Right. Come on, Clarissa.
19:27She's found something nice to eat.
19:29I'll go out to show you the pig. That's another thing.
19:32So I have to go, she has to walk around you, but I've been able to see her.
19:35Very good.
19:38There she goes. Impressive.
19:40Nice locomotion.
19:41Yep. Go that way, Clarissa.
19:43I've got the wrong way around. I'm getting mixed up now.
19:46Get around.
19:48It's obviously difficult here because she wants to go back in her pen.
19:50Yes, true.
19:52But she's walking really nicely. Not too fast, not too slow.
19:55And it's as much about you learning as the pig learning, isn't it? It's training the pig.
19:59Definitely. I've only watched YouTube videos and that's it, to be honest. American YouTube videos, they're a bit more intense.
20:07You've got it nailed. I reckon that's good.
20:09Oh, she's causing havoc. Come on.
20:12Clarissa.
20:14Good girl.
20:15Go on.
20:16That's it.
20:17Go on.
20:18Keep going.
20:19This is the problem is they stop and you can't get them. Just give a little nudge. There we go.
20:22Good girl.
20:24Go on. That's it.
20:26We've been showing up quite a while now, so we can get her back in the pen now.
20:28Yeah, let's pop her in the pen.
20:29Yeah.
20:30She's done a good job.
20:32Round that way.
20:33Come on then.
20:34Good girl.
20:35I'm in there.
20:36Oh, she'll want to go home.
20:38Home time.
20:40Tell me, what has it been like coming home from uni and then trying to make your mark on the farm?
20:45Yeah, it's been good. Grandad's given me raw rein in our beef enterprise. I've been making decisions of where we source calves.
20:53With your new ideas that have come back to the farm, have they been welcomed or has there been some controversy?
21:00There can be controversy, like with every farming family. Sort of like compromising, but also you've got to prove that an idea you have works.
21:07Well, I've got Oxford Sandy Blacks at home, so maybe we'll do some trading.
21:11Yes, that'd be brilliant.
21:12I like that one. She's very good, isn't she?
21:13Yes.
21:15Maybe she'll have some good offspring.
21:16Yeah, indeed.
21:17I'll have a piglet from her.
21:18Clarissa.
21:19The pigs certainly seem to be in safe hands with Bridget. And with the show season fast approaching, I'm sure she'll fare well.
21:32Agricultural shows and sales are milestones in the farming calendar. It's where pride, reputation and livelihoods are all on the line.
21:40And Charlotte experienced the highs, but also the heartaches, when she visited Kelso Ram Sale last summer.
21:52Kelso Ram Sale is an important annual fixture for many sheep farmers. With so many buyers, it's a chance to sell tubs, as the rams are known, for the best price.
22:03It's a two-day event, with thousands of attendees travelling from across the country. Day one is the prep day for the rams, with some of the best entering the judges' show.
22:17Day two is for the all-important auctions.
22:21Sellers have to make sure that the tubs they're bringing here are in tip-top condition.
22:25I visited one of those sellers, who's been preparing for more than a year for this one event.
22:38Sheep farmer, Anne Mare Chapman.
22:40Anne manages her flocks of Texels and Suffolk sheep on her family farm at the foot of the Cheviot Hills in beautiful Northamberland.
22:48So these are your Texels?
22:50They are indeed, yes.
22:51These do look pretty tidy. Have you been titivating?
22:55We have. A guy comes in and dresses them, which is basically hand shears and just takes off the loose ends and just gives them that nice shape and a nice tight wool.
23:04And then we colour as well, so that's not their natural colour. They're usually a white fleece.
23:08And these guys, we colour with a recipe from a lovely Welsh farmer. And then they're finally numbered as well.
23:15So in effect, they've had a haircut and then you've dyed their hair. Why?
23:18Well, we colour them to sort of just bring out their best features. So because they're white heads and white legs, the colour really makes them stand out.
23:28Right. And it just makes the whole thing sort of pop.
23:30And do you allocate different numbers to different looking sheep?
23:34Yes. So what we tend to do is, and a lot of people will do as well, is anything ending in zero or fives tend to be our top tups, the ones that we deem our top tups.
23:44And that you hope everybody else will deem your top tups. Indeed, yes.
23:47And pay you massive amounts of money for.
23:49Kuypee Farm is family run, with Anne's sons, Henry and Ewan, playing a big role.
23:58Dad, David, who's run the farm for 33 years, is still very much involved.
24:03Who's this? Here's somebody to see you.
24:06Oh, David. It's your favourite, isn't he?
24:08He's one of them, yes. He follows me around and he's great company.
24:12He's very friendly. He's pretty chilled out now. He's laid back.
24:15If you're honest, David, do you want to sell him?
24:18Aye.
24:20Really? You want to sell him?
24:22Not really, no. No, no. He has to go, though.
24:24So how much do you think you'll get for him? Is he...?
24:26No idea. Tomorrow's a surprise.
24:29Really? For everybody, yes.
24:35Today, Anne is taking 22 texel tups to the sale, as well as 22 Suffolks.
24:43Split into smaller, safe loads, they're ready to be transported to the sale ground just 14 miles away.
24:50So which are worth more, generally speaking?
24:52The Suffolks were better known for, so I would say them at the moment,
24:55although the texels are catching up.
24:57So it takes a little while to establish yourself as a trusted breeder.
25:01Is that what it's all about, reputation?
25:03Oh, yeah. Absolutely.
25:04As your buyer's coming back, they've enjoyed what they've had.
25:07They've had a good experience lambing them or they've been happy with what they've produced from them.
25:11That's what you really hope for.
25:13It's a bit of a mission, this, isn't it?
25:15It is, but it's fairly well-oiled now.
25:17You go to the sales growing up when you go to buy a tub.
25:20It's about the atmosphere. It's nice to be there to show off your own sheep.
25:23It's nice to have people come in and look at your sheep.
25:27It's a big day and it's important.
25:29You want to make sure everything's going well and everyone's happy.
25:31It's 18 months' worth of work.
25:33Do you think your dad's going to sell that ram?
25:36Yes, 100%.
25:38That's me that's selling the Texel, so it's definitely going.
25:44The sale ground has become a hive of activity, with sellers arriving from all over the country
25:50in the hope of making big money on their prized tubs.
25:54Ann and the boys have successfully ferried their Texels and Suffolks
25:58into the allocated pens ahead of tomorrow's auction.
26:02Alongside Ann, there are 300 other farms selling their livestock here,
26:06and they're all hoping for one thing, that it's their tubs that stand out from the crowd.
26:12Ann and the boys are gearing up for a Kelso tradition later this afternoon, the judges' show.
26:21Are you going to put one of these in?
26:23Yeah, he is going in.
26:24So, which one?
26:25We're going to put 25 in. Dad's favourite.
26:26What is it then about this one that made him better than all the rest?
26:29He's got a good shoulder, he's got a good back end on him, but his length and his actual stature
26:34is the kind of stand out. Really nice head on him as well.
26:38And if you win, does that mean...?
26:40It's just a nice extra.
26:42OK.
26:43We'll just get a brush onto him again.
26:51I think the day before is kind of the shop window for tomorrow,
26:54so I think it is quite important.
26:56We're just adding a little bit of whitening...
26:58It's chalk powder, actually, essentially, to the legs.
27:00If the legs are nice and clean, it's not drawing the eye away from the body.
27:06Will this make all the difference, do you reckon?
27:08It does. Just taking the straw off makes quite a bit of difference.
27:10Honestly?
27:11Yeah!
27:12With Dad's favourite ready to strut his stuff...
27:15Whoa, whoa, whoa, whoa!
27:17The boys are taking the reins as the judges' show gets underway.
27:22They are really involved, aren't they, the kids?
27:24Oh, goodness me, yes, absolutely.
27:26Yeah.
27:27So proper family farm.
27:28Proper family farm, indeed.
27:30So how do you think he holds up to the competition?
27:33He's equally big.
27:34He maybe doesn't have quite as much of the body.
27:36Right.
27:37There's some big guys in here.
27:38Yeah.
27:39Right, gents, catch them up, please.
27:41The judge examines each tup carefully, looking at the teeth, gauging the back for muscle and fat, and inspecting the all-important testicles.
27:54Right, then.
27:55First place and champion in ring 19 shows Stuart Robson Buckham.
28:04Not a win for Anne this time.
28:06But it's certainly not dampening Ewan's spirits.
28:09Well done, Ewan.
28:10How do you think that went?
28:11Pretty well, but we didn't get the placement we wanted.
28:15We wanted first, obviously.
28:17What did you think of the one that won, Ewan?
28:19It was quite a nice stop, yeah.
28:21Ours is still better, but that's just my choice.
28:26Because it is quite a personal thing in a way, isn't it?
28:28Yeah, it just depends what you're looking for, what it's going on to, what use you're going to use it on to.
28:33What's next?
28:34What's next is we are going to go and have something to eat.
28:37A little bit of socialising.
28:39And then we start all over again tomorrow morning, bright and early.
28:45It may not have been the perfect result at the judge's show,
28:49but Anne and the boys sold every one of their Texels and Suffolks in the auction.
28:54And as for David's top top.
29:15He fetched a call, ÂŁ1,000.
29:24On the Baker's family farm in Somerset, 24-year-old Bridget is bringing fresh ideas to the farm's livestock side.
29:37Clarissa, a future show pig, is the latest addition to her growing breeding programme.
29:42And she has another sow with a litter on the way.
29:45To help plan for the new piglets, Bridget calls on Nana Beryl,
29:49who brings nearly 60 years of farming know-how to the table.
29:53You must be Beryl.
29:55Good morning, nice to meet you.
29:56And you, I understand you're fully in charge.
29:58Oh, of course.
29:59What are you doing here?
30:00Yes, we're setting up the farrowing pen for Dottie the pig, she's due soon.
30:05Oh great, okay, can I help?
30:06Yes, certainly.
30:08Oh look, here's the pig expert.
30:09Oh, here we are.
30:11So this is a little outside area, and then she'll farrow and give birth in here, will she?
30:14Yep.
30:16Oh, this is good.
30:17Used to be a bullpen, didn't it?
30:18Did it, for the bull?
30:19Yeah, this used to be the bullpen.
30:21Do you think we ought to have straw, really?
30:22Yeah, oh.
30:23Your belly?
30:24Yeah, you're right.
30:25Shall I go and get some straw?
30:27Yeah, I should, if I were you.
30:29Are you usually quite supportful?
30:31Are you in control, Beryl?
30:33Well, I always put my oar in, let's put it that way, isn't it?
30:37Yes.
30:38There she comes.
30:39She's here with some straw.
30:40So, chuck a bit of straw on the floor here.
30:42Yeah, make sure it's not too deep so that Sal can feel the piglets on her belly so she shouldn't squash them.
30:47Yes.
30:48Yeah, very important.
30:50And how have your farrowings gone in the past?
30:53Yeah, this will be our fourth farrowing on the farm now.
30:56Yes.
30:57My last one was, I had a guilt farrow.
30:59She didn't take, she got quite stressed and did not take to her piglets.
31:03I know.
31:04And did start attacking the piglets and the three died and got the vet out and he couldn't calm her down.
31:10Ended up just having nine orphan piglets which was his worst case scenario when it comes to pigs.
31:15They're very hard to orphan rear.
31:18They're better on their mums.
31:19They need feeding every two hours.
31:21No, really hard.
31:22It was stressful.
31:23I've now only got two left that survived.
31:25Oh my word.
31:26It was hard.
31:27We learnt the hard way.
31:28But farming is a bit of a rollercoaster like that.
31:30You know, there's highs and lows.
31:31Well, yes.
31:32You have these setbacks, don't you, that you have to overcome.
31:36Yeah.
31:37Farming is not straightforward.
31:39You'll have a lot of failures in farming.
31:41You've just got to know that and keep going.
31:43Yeah.
31:44Well, I think the pig has got a lovely nest here.
31:47Talk me through the system.
31:48Where's she going to give birth?
31:49The sow could decide where she wants to farrow naturally.
31:52Once she starts nesting, she'll put this straw wherever she wants.
31:55It might not be here.
31:56But ideally, I want her to farrow here.
31:58We've got these barriers here.
32:00So when she lies down, hopefully the little piglet can have an escape route back here.
32:06And then there'll be the heat lamp here.
32:08And as the piglets will be like, oh, once they go to the heat,
32:11then that's a safe place for the piglets to relax.
32:14Sure.
32:15So how do you feel about Bridget coming back and helping run the farm?
32:19Well, I think it's amazing that we've got this continuity,
32:22because she reminds me of her great, great, great gran.
32:27Her name was Rose, who started the business, of course, about 100 years ago now.
32:32Wow.
32:33And she eventually had her own cow and she'd go out into the field and milk it twice a day
32:39and took her pony and trap to do that.
32:42Amazing.
32:43And she reminds me in features and also in the way she tackles the work and she never tires.
32:50So it's interesting that it's gone from a female line to the boys and then back to a female.
32:55Do you feel that weight on your shoulders, a responsibility?
33:00I've never been told to go far, but there's never been a pressure.
33:03So there's not really a weight because I think the family made sure that there hasn't been.
33:08And like granddad is glad that she's bringing new ideas, because don't we need them now?
33:13Absolutely.
33:14Just at the moment.
33:15The world is changing, yeah.
33:18With just three weeks to go before the piglets are due, we need to get these heat lamps up.
33:25Important to keep those little piglets warm, isn't it?
33:28Yeah.
33:29There we are, you've got that.
33:32Bridget's dedication to the family farm is great to see.
33:38And a couple of years ago, Sammy spent some time with another inspiring young farmer,
33:43known as Shepherdess Katie, on her family's Cumbrian upland farm.
33:53As a farmer's daughter, I remember these early mornings.
33:57And it may be the school holidays, but as a working farmer, there's no time off for Katie.
34:02I'm here to help her do her morning rounds.
34:07Every shepherd must check their flock at first light, come rain or shine.
34:11Good job.
34:12Although few have to squeeze in the rounds before class, but it's all in a day's work for Katie.
34:17Hiya.
34:18Hello Katie, how are you?
34:19I'm good, thank you.
34:20Good.
34:21She's been doing this ever since she was a wee girl.
34:24So Katie, what's the first job of this morning?
34:26It's to go and feed all of my nine pet lambs.
34:29Nine?
34:30Yeah.
34:31That's exciting.
34:32That's the best job of the morning.
34:33Come and meet them.
34:35Morning, lambs.
34:40Oh!
34:41Oh, was that already?
34:42She's definitely wanting her breakfast.
34:43Are you ready for your breakfast?
34:45Come on.
34:46Oh, look at you.
34:47This is the newest one.
34:48Oh!
34:49This little herdwick.
34:50He was found out in the field, just behind a stone.
34:53So I think the mother has rejected him.
34:55Do you want to hold him?
34:56Yes, of course I want a little hold.
34:58This is my first time ever touching a herdwick.
35:01In the morning, like, you're just, you're still a bit sleeping.
35:04You come out and you definitely get woken up by them,
35:07by the noise or anything else.
35:09We do normally try and adopt them on.
35:11But this year we've had a lot of triplets
35:13and then the ones that we would normally adopt them onto
35:16have had twins, so we haven't need to.
35:18Yeah.
35:19And that's why I've ended up with so many this year.
35:21Yeah.
35:22Through the first lockdown, my dad actually surprised me
35:24with my first pet lamb.
35:26And I named her Ruby and I was allowed to bottle feed her.
35:29She was my lamb.
35:30She would walk right beside my wheelchair the whole time.
35:32I'd take her for walks up and down the road
35:34and she honestly saw me like her mother.
35:36So this bond here with nine lambs must be the nicest feeling.
35:40It is, yeah.
35:41Do you want to give him a bottle of milk?
35:43Yes, absolutely.
35:44He might not take all of it just because he's so young.
35:47So little, yeah, yeah.
35:48But as long as he has a little bit, then I'll be happy.
35:51At what age would you put these out to the field?
35:53I'd say about two months old.
35:55He'll eventually start getting less sort of in with the humans.
35:59He looks happy though, that little lamb.
36:01He looks really happy.
36:02If you want, you can give the rest of that milk to Blondie.
36:04Blondie.
36:05She was the third pet lamb of this year.
36:07Oh, yeah.
36:08You're a strong one.
36:09You can see your tail wagging.
36:10She's definitely enjoying it.
36:11Yeah.
36:12About four days ago, she nearly died of bloat
36:15because bloat's really bad in pet lambs.
36:17What I managed to do was let out all the gas and give us some bicarbonate of soda.
36:21How did you...
36:22So I got a needle and in the end I just put it right into the stomach.
36:26But I've never...
36:27Which I think for people is a crazy concept.
36:29Yeah.
36:30Oh, you've got wind.
36:31I'll just pop a little needle in you and let the air out.
36:33But last year when the vet came, she said the last resort is to do that.
36:37Yeah.
36:38But you've got to be like sure where you're doing it so you don't cause more harm.
36:41And I was a bit nervous doing it.
36:43I was like, I don't know if this is right.
36:44Putting a needle into anything must be terrifying.
36:46Yeah.
36:47It was definitely scary.
36:48But then you've only got really a matter of time before she does die.
36:52So I thought it's now or never really to keep her alive.
36:55And it works and you've saved her life.
36:56Yeah.
36:57Which is a bond.
36:58And she looks happy now, so...
36:59Exactly.
37:00Do we need some more milk?
37:01Yeah, I'll mix some more milk up for them all.
37:0412 years ago, Katie's parents gave up their day jobs as an electrician and administrator
37:10to take on this farm.
37:12Katie was just four years old and the family had been on their farming journey together
37:17ever since.
37:18At that age, it was just like a big adventure really.
37:22And as well, wanting to learn more about the farm, how we can improve our livestock
37:27welfare and everything like that really.
37:29And where did you learn it all?
37:31I've just sort of learned it from what other people have said and then, I suppose, like,
37:36watching other farming programmes.
37:38Do you watch a lot or read a lot or...?
37:40And, like, try and keep up with the current information, because so many things are changing
37:45with farming, the whole government thing and everything.
37:47Yeah, yeah.
37:48And it's sometimes quite hard to, like, know what's currently going on.
37:52Of all the sheep on the farm, Katie is solely responsible for a quarter of them.
38:01Her flock of 30 has given her 54 lambs this spring, which she will raise and sell on independently
38:08from the main flock.
38:10Each year, she reinvests her profits into more livestock.
38:14I bought some donkeys.
38:16So I've had those since about 2016.
38:18Oh, wow.
38:19So they've been part of the farm.
38:21And then I've also got some goats.
38:23And I've bought a cow as well, back in 2020.
38:2820.
38:29It blows my mind that you're making all these decisions at such a young age.
38:33Yeah.
38:34You're a farmer at 16.
38:35It's incredible.
38:36I do quite like it.
38:37I quite like the way of life.
38:39I suppose it's just...
38:40It's sort of the freedom that comes with it as well.
38:43And to some people, it may seem a bit, like, strange to have this much responsibility,
38:47but really, it's what motivates me.
38:50And, yeah, I do very much like it.
38:53So you can lock them in for the day.
38:56Since we filmed...
38:57Oh, they're all going to try and get out at the same time.
38:59Katie has also been boosting habitats for wildlife across the farm.
39:03And in August last year, she won the 2024 Young Curlew Conservationist Award.
39:12She's still dedicated to her flock, though.
39:15And the lambs she's raised are now mums themselves.
39:27Now it's that time of year again, when we invite you to show us the countryside through your lens.
39:33Our Countryfile Photographic Competition is now open.
39:37Here's John with how to enter.
39:39Our country is blessed with an incredible array of beautiful settings.
39:52And opportunities to capture on camera its wonderful wildlife.
39:57The theme this year is wild encounters.
40:08We'll be looking for photographs that reveal the untamed side of our countryside in all its glory.
40:14It could be a captivating landscape or a magical encounter with wildlife.
40:20Whatever you choose, we want to see your interpretation of what a wild encounter really is.
40:26From all the entries received, 12 photographs will be selected to feature in the Countryfile calendar for 2026.
40:38This much-loved calendar is sold in support of BBC Children in Need, a tradition that dates back to 1998.
40:47Thanks to your continued support over the years, more than ÂŁ33 million has been raised to help change young lives across the UK.
40:59The photographs that you've submitted over the years have made it all possible.
41:04So now's your chance to once again head out into our green spaces to capture in vivid detail all that the countryside offers.
41:13Once all the entries are in, a panel including yours truly and a celebrity judge will choose the winning photographs that will star in the Countryfile calendar for 2026, sold in aid to BBC Children in Need.
41:28And there will be an overall winning photo chosen by you, our Countryfile viewers.
41:34Not only will that picture feature on the cover of the calendar,
41:40but the winner will also get a ÂŁ1,000 gift card to spend on photographic equipment of their choice.
41:47And the person who takes the judge's favourite photo will receive a gift card of ÂŁ500 to be spent on their choice of photographic equipment.
41:59You can enter up to three photographs in total that fit with the theme Wild Encountered.
42:06To submit your photographs, go to bbc.co.uk forward slash Countryfile where you'll find a link to the entry form.
42:14Photographs that have won national or international competitions or have been taken by professionals can't be submitted.
42:23Pictures must have been taken within the UK, the Channel Islands or the Isle of Man.
42:29And I'm sorry, but we can only accept online entries.
42:34All the details on how to enter the competition can be found on our website,
42:39plus the terms and conditions and privacy notice.
42:43The competition submission period closes at 10am on Monday 28th July 2025.
42:53And now, it's over to you.
42:55Get out there with your cameras, your smartphones, your tablets,
42:58and capture your images of Wild Encounters.
43:02We can't wait to see you.
43:04I'm in South Somerset, spending the day with the Baker family on their farm.
43:16These days, making a living from farming isn't just about what you grow or rear,
43:21it's about adding value.
43:23And for many farmers, that means selling directly to the customer.
43:27After a quick scrub up, I'm joining Dad, Chris, to see how they're making it work.
43:32This is impressive, Chris.
43:35I mean, there's a lot of investment here with all these fridges and freezers.
43:38Yeah, we're starting to go into it big time and do it properly, yeah.
43:41And so what have you got in them all?
43:43Mainly beef and pork.
43:45We've got some lamb that's coming.
43:47We do lamb, about six lambs each year.
43:50So how can I help?
43:51So I'll get on the slicer and slice up the meat.
43:53Yeah.
43:54If you want to put the...
43:55We've sliced up into the box there.
43:56All right.
43:57Do you want to put a couple of those on for me?
44:01Oh, yeah.
44:02Nice.
44:03Let's cover those.
44:05The family sell their meat locally in the nearby market town of Yeovil and the surrounding villages.
44:11Nothing travels further than 12 miles or so from the farm.
44:16Four, five, and six.
44:21So we put those six in.
44:23That's nice bacon, isn't it?
44:24With a bit of fat on it.
44:25Yeah.
44:26Generous slices as well.
44:27Oh, yeah.
44:28We're going to do it thick here.
44:29Good and thick.
44:30So when the idea came forward to do this, how receptive were you?
44:38Yeah, I was up for it.
44:40With the pigs, it gave us the extra impetus.
44:42It was something we had to do.
44:43Sure.
44:44Well, they look good.
44:45What's next?
44:46Gavin next.
44:47So we're going to slightly thicker on the slicer.
44:49Yeah.
44:50Give them another 10 mil.
44:51And just pack them up in here as well?
44:52Yeah, just put it on top.
44:53It'd be fine.
44:54And things like this, do you think this is kind of a necessary evil or is it something
44:59you enjoy being part of?
45:01We do need to diversify.
45:03My concern is always taking away from the main business all the time.
45:07Yeah.
45:08It's a very fine line getting that balance between doing something that increases and
45:12helps the business as opposed to taking away-
45:15Being a distraction.
45:16Being a distraction, yeah.
45:17And not having all your eggs in one basket is a sensible thing to do, isn't it?
45:21You know, we're a mixed farm.
45:22When arable's up, beef is down.
45:24When beef is up, arable's down.
45:26And that balance has kept us going.
45:29The meat is now packed by hand, bound for customers who value knowing exactly where their
45:35food comes from.
45:38And how do you feel about being a, you know, long-standing farming family?
45:44Oh, very proud.
45:46It's about passing out ethos on to the next generation.
45:49And it's that pride in your family farm, which produces this sort of quality meat in the
45:55end.
45:56And if you haven't got that basic pride, then it resorts to just being another business.
46:01And if we go down the route of just having big business running agriculture, maybe that's
46:05what we'll start missing.
46:06Yeah.
46:07You lose that emotion.
46:08Yeah.
46:09That's right.
46:10You lose that family connection.
46:11Yeah.
46:12So with these little bits and pieces, this is a bonus for you, isn't it?
46:16Definitely.
46:17That's mine.
46:18Yeah.
46:19Delicious food.
46:20Yeah.
46:21Marvellous.
46:22Well, it's been a lovely day so far down here in Somerset, but will the good weather
46:37last?
46:38Here's the Countryfile forecast.
46:43Good evening.
46:47Quite a few of us have had more rain this weekend than we had so far in the rest of
46:53July.
46:54And there is more heavy rain to come, particularly in Northern Ireland, where just in the last
46:59half hour, the Met Office has issued this amber warning for rain through tonight into
47:04tomorrow across southeastern parts of Northern Ireland.
47:06There could well be some flooding and disruption.
47:09This is what's going on right now.
47:10Some big showers and thunderstorms marching northwards across Wales and the Midlands.
47:13But it is this band of rain here that gives the greatest cause for concern, because this
47:18is going to pivot its way westwards as we head through this evening and tonight, turning
47:22wet across southern Scotland and across those eastern and southeastern parts of Northern
47:27Ireland.
47:28Elsewhere, many of the showers will fade.
47:29I think we will see a few more pushing in across the southeast of England.
47:32Perhaps a little fresher than recent nights across England and Wales.
47:35Still pretty muggy and humid for Scotland and for Northern Ireland.
47:39And this is the area covered by that Met Office amber warning, particularly around County Down,
47:44but also parts of Armagh and Antrim.
47:4650 to 75 millimetres of rain could fall.
47:49That could well cause some flooding, could cause some big travel problems for the morning
47:54rush hour tomorrow.
47:55And it's all because of this weather front just pivoting around this area of low pressure.
48:00And you can see that rain just keeps on coming across Northern Ireland during tomorrow morning,
48:04only slowly easing through the day.
48:06Some rain also bending back into the southwest of Wales, the southwest of England,
48:10also across the north and the northwest of Scotland.
48:12And for other areas, well, it's a mix of sunny spells and scattered heavy thundery downpours,
48:17which could dump a lot of rain in a short space of time.
48:20Temperatures up to around 21 or 22 degrees.
48:24But as we head out of Monday and into Tuesday, this area of low pressure does start to loosen its grip.
48:31There will still be a fair bit of cloud around across the northern half of the UK.
48:34Some quite heavy rain through Tuesday morning across Western Scotland.
48:37That should tend to ease.
48:39Further south, some sunny spells.
48:41One or two showers breaking out.
48:43Still the chance of one or two heavy ones.
48:45And those temperatures up to around 19 to 22 degrees in most places.
48:49And that process of things drying out a little bit continues into the middle of the week.
48:53This little weather feature here may bring some rain back into the Channel Islands,
48:56perhaps getting into the south of England.
48:59But an area of high pressure will be building from the west.
49:03Now, there will still be enough instability in the atmosphere for some heavy showers on Wednesday,
49:08particularly across parts of Wales, the Midlands and southern England.
49:11Further north and west turning a little bit drier.
49:13Those temperatures still no great shakes up to around 19 to 22 degrees.
49:17But by Thursday, that area of high pressure builds a little more strongly.
49:22One or two showers, particularly in eastern parts.
49:24They should be fairly light in nature, more dry weather, some spells of sunshine.
49:28And those temperatures may be just creeping up a little bit up to around 22 or 23 degrees.
49:34Now, for the end of the week, our area of high pressure tries to hold on.
49:38But we do see this frontal system pushing in from the west.
49:41That'll bring a fairly weak band of clouds and splashes of rain.
49:45But for many places, I think Friday should be dry.
49:48Temperature wise, well, actually towards the south and the east,
49:51it will turn a little bit warmer, 25, 26 degrees,
49:54but nothing that you would really call a heat wave.
49:57That is one of the themes for the week ahead.
50:00It is not going to turn particularly warm or hot,
50:03but it will turn a little drier and brighter.
50:06But in the short term, particularly in Northern Ireland,
50:09bear in mind some more heavy downpours on the way.
50:12That's all from me. Bye for now.
50:25I'm spending the day with three generations of the Baker family.
50:28Do you want to get a hold of your pretty animal?
50:31Yeah, it is a pretty one.
50:32Together, they're a lean, keen family farming machine
50:35where everyone has a role to play.
50:37Are you in control, Beryl?
50:39Well, I always put my oar in, let's put it that way, isn't it?
50:43Yes.
50:44With a mix of arable and livestock,
50:47they're making the most of this patch of Somerset that they farm.
50:57Of course, Somerset has another proud farming tradition.
51:00It's apple orchards and the cider they've produced for generations.
51:04Anita got a taste for herself in 2018,
51:09when she met a farmer bringing a long-lost local cider recipe back to life.
51:21Hidden away among 180 acres of apple orchards is Passvale Farm.
51:26Julian Templey is part of this proud cider-making tradition.
51:33Hello, Julian.
51:34I do.
51:35Lovely to see you.
51:36So how long has this place been producing cider?
51:39I think we've been making cider here for at least 200 years.
51:43But then all in the past, all farms made their own cider.
51:48If you didn't have decent cider, you didn't have any workers.
51:51It was a fuel that kept the farmers going.
51:54Obviously, if you're doing hard agricultural work,
51:57you wouldn't have an allowance, anything up to eight pints a day.
52:03Cider may have humble roots, but using the very same apples,
52:07Julian has been reviving a drink of pedigree.
52:12Somerset Cider Brandy.
52:16Once found on the dining tables of the landed gentry,
52:19the tipple can be traced as far back as the 1600s.
52:23But it wasn't until 1989 that the first full cider distilling licence
52:28was granted in the UK, right here on this farm.
52:32How proud do you feel that you've brought this traditional spirit back?
52:39I think everybody on the farm is chuffed.
52:42It gives us now a product which we can send around the world.
52:48It means that our orchards have a future.
52:51And it means our staff have a wage at the end of the week.
52:56Protecting these orchards is great news for cider maker Paul Manning.
53:05Because to make a drink of this calibre,
53:07you need a serious amount of apples.
53:18Well, it takes approximately seven litres of cider
53:21to make one litre of brandy.
53:23And in fact, it takes seven tonnes of apples to fill a barrel.
53:26At least all of what we've got here.
53:28Wow!
53:29That's a lot of apples.
53:37Some of the traditional cider apple varieties that we use
53:40ripen later in the year.
53:42And we're waiting for the starch in them to turn to sugar.
53:45Right, so it's beneficial to just leave them for a bit.
53:47Because there's quite a lot on the floor,
53:49more than there are in the trees.
53:51But that's fine, because when they're in the grass,
53:53they're protected from the frost,
53:54and actually their flavour is changing anyway.
53:58Wine producers would blend different varieties of grape to make champagne.
54:01We blend different varieties of apple to get a perfectly balanced cider.
54:08Once the apples are washed, pressed, and the juice fermented,
54:12it's time to start the distilling process.
54:19For that, on this farm, they use two 70-year-old French girls,
54:22who I'm told are so important, they're protected by armour-plated glass
54:27and more than 60 locks and seals.
54:34Meet Josephine and Fifi.
54:38These precious copper towers get to work,
54:42before the liquid is trickled into barrels to mature into brandy.
54:46As head distiller, it's Rob Moore's job to make sure it tastes just as it should.
55:00Rob, what a job.
55:01Yeah, it's pretty cool.
55:02It's very cool.
55:03So your job is to taste the brandy?
55:05Yeah, we get in here a couple of times a week,
55:07and we take a little sample out of, say, half a dozen barrels,
55:09and we pick ones that are the best ones, and we put them to a blend.
55:12What's the purpose of putting the alcohol into a barrel?
55:15Well, the purpose of the barrel is to extract the flavours from the oak
55:18and the wood, and to sort of let everything mellow nicely.
55:22We bottle at three years old.
55:24We bottle at five, ten, fifteen, and twenty.
55:27And what happens to the alcohol content over that time?
55:29Well, you lose a lot of alcohol because it's quite volatile,
55:31so it comes out of the barrel, comes out through the bung,
55:34and that is called the angel's share.
55:36Oh, that's nice.
55:37Yeah, it's nice, yeah.
55:38So we've got lots of drunk angels flying around in here.
55:48Never mind the angel's share.
55:50Time to try some myself.
56:00Cheers.
56:08The working day has come to an end for the bakers,
56:11and time for everyone to come together for a bite to eat.
56:14Pork and apple, nice.
56:16Lovely.
56:18Three generations of family, one busy farm, and plenty of stories to share.
56:23How long have we been married, Beryl, to Vincent?
56:2956 years, I think.
56:3056 years on Saturday.
56:3156 years?
56:32Yeah.
56:33This coming Saturday?
56:34Yeah.
56:35What's the trick to a long and happy marriage, Vincent?
56:38Luck.
56:43Nice to be married to an intelligent man.
56:45Yeah.
56:46Look at that, eh?
56:47Oh, that's nice, isn't it?
56:49It's great to see three generations working so well together.
56:54Do you think you'll ever retire, Vincent?
56:56I am retired, I keep telling you.
57:00Seems like you're still quite busy.
57:04And has mum and dad put you on the spot?
57:06Are you proud of Bridget?
57:07Yes, very much so.
57:09Yes, she's got great enthusiasm for agriculture,
57:13and I'm very proud of what she does with her bounding with energy,
57:17which I lack nowadays.
57:20What's the key, then, Beryl, to this relationship
57:23that seems to be working so well?
57:25Ah, well, you only have one boss man, don't you?
57:30Or woman.
57:34Well, thank you very much for showing me around the farm.
57:36It's been great to meet you all.
57:38It's been an absolute pleasure, so thank you so much.
57:40Very impressive.
57:42Good to see you.
57:44Thanks for the burger, too.
57:48Next time, I'll be meeting three generations of the Lemon family
57:51on their farm in Wiltshire.
57:55This is going to the dock for export to, I'm afraid to say,
57:58the Europhys lager market.
58:02I've got all kinds of creatures.
58:04By word, I'm a bit nervous.
58:05He's very good at delegation.
58:10He's learnt that skill already.
58:12I can't wait to just sort of do this full-time
58:15and this to be my life.
58:21Hope to see you then.
58:22Bye for now.
58:23Might get myself another burger.
58:24I should pile on stage in conversation at Kew Gardens.
58:35Exploring rural Britain.
58:37Tickets available now.
58:39Passion and the pain of war.
58:41Brand new drama, The Narrow Road to the Deep North.
58:44Starts the ice at 9.15.
58:46And that follows and seeks Rocha from Liverpool.
58:49Next.
58:50Here we go.
58:51Find us.
58:52Well, we hope you know,
59:05you will see.
59:06Thanks.
59:07This is the only thing we see in the next episode.
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