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Countryfile - Adam's Farming Families - The Lemons
Transcript
00:00So how do you feel about watching your boy doing this sort of stuff?
00:03Incredibly resilient and, well, and capable.
00:06Oh, hello.
00:07We've got a bit more to tidy up now.
00:09That's a learning lesson.
00:30Every landscape tells a story of farming families who've worked it for centuries.
00:47Growing our food, caring for nature and ensuring that rural traditions thrive.
00:54For many of them, farming isn't just a job.
00:57It's a way of life, handed down through the years.
01:00The only thing I can see myself doing, really.
01:02Over four countryfile specials.
01:04My word, I'm a bit nervous.
01:06I'll be travelling to Somerset, Leicestershire, Worcestershire and Wiltshire
01:10to meet some of those families that have farmed these agricultural heartlands for generations.
01:15Don't work with animals and children. Somebody say that.
01:18From grandparents to grandchildren, everyone plays their part.
01:22I'll be getting a glimpse into the way they work together day to day,
01:25the challenges they face and the inventive ways that they're keeping their farms thriving for the future.
01:36Today I'm in Wiltshire, joining the Lemon family, near the village of Wilton.
01:42It's mainly an arable farm, but things are evolving.
01:47And the family are starting to rethink how they work the land.
01:53From the crops they grow...
01:55This is going to the dock for export to, I'm afraid to say, the Europhys lager market.
02:01To the more unusual side...
02:03I've got all kinds of creatures.
02:05Oh my word, I'm a bit nervous.
02:07Three generations of family are working together.
02:10He's very good at delegation, Peter, isn't he?
02:13He's learnt that skill already.
02:15To keep the family farm thriving for the future.
02:19I can't wait to just sort of do this full-time and this to be my life.
02:23We'll also take a look back through the Countryfile archives.
02:27It can be quite a juggling act.
02:29Revisiting some of the other amazing farmers we've met over the years.
02:35Hello, thank you.
02:36My word, look at it all going on here.
02:46Manor Farm's story began with David Lemon,
02:50who then handed it down to his son Peter in 1970.
02:5320 years ago, Peter's son, also called David,
02:58took over the reins with his wife, Millie.
03:01Of their four children, 18-year-old James is already a keen farmer,
03:06working alongside his parents and grandad,
03:08whenever he's not in college.
03:11It's a beautiful site, dotted with historical buildings,
03:15including a 16th-century barn and a 200-year-old windmill.
03:20But it's the scale that impresses me.
03:25This is a big farm.
03:27Around 1,335 hectares of wheat, barley, oilseed rape and maize.
03:35We're starting the day at the 6,000-tonne grain store,
03:39where 29 tonnes of barley are being loaded onto a lorry.
03:43Everyone has their part to play.
03:46Grandad Peter is in the office, recording weights
03:49and writing the all-important ticket and passport
03:53for these red tractor-assured grains.
03:5718-year-old James is operating the telly handler
04:00and loading the lorry.
04:04Which means I can have a catch-up with his dad, David.
04:07Now, where's the barley going, David?
04:11So, this is going to the dock for export to, I'm afraid to say, the Eurofizz Lager Market.
04:17So, not beautiful English pale ale?
04:20No, I'm afraid not. No, no.
04:22It's a variety that yields well, but that's what they want out in Germany, so that's what we grow them.
04:27Sure.
04:28It's all about the margin, isn't it?
04:30So, how do you feel about watching your boy doing this sort of stuff?
04:33Yeah, it's great. It's great. I mean, he hasn't done a huge amount of lorry loading, but he's keen as mustard and just can't get enough of it, which is lovely.
04:40Quite a responsibility for an 18-year-old.
04:41Yeah, yeah, it is. I mean, you know, as we all make mistakes when we're young, we just hope it doesn't make too many.
04:49And for you, growing up here, were you in a similar situation?
04:53Yeah, I was. I did my first harvest when I was 17, same as him.
04:57I did the general dog's body harvest from about the age of 14, where you drove a broom or a shovel most of the summer.
05:04I was exactly the same.
05:05And looking back, I suppose, particularly the men who took on the farms, you know, they did amazing things at young ages.
05:11Yeah, my grandfather left home, he was farming near devisers with his father.
05:18He up sticks and came here at age 18, took a rent from a farm above the windmill here.
05:24I'm just sort of thinking, at 18, would I have been capable of doing anything?
05:26Yeah.
05:27I mean, loading a lorry would have been about it.
05:28Yeah, sure.
05:29Not starting up my own farming enterprise.
05:32Incredibly resilient and, well, and capable.
05:35Oh, hello.
05:36We've got a bit more to tidy up now.
05:38That's a bit...
05:40That's a learning lesson, isn't it?
05:41That's a learning lesson, yeah.
05:42Yeah, so he just overcrowded the bucket a little bit.
05:43He did.
05:44He did.
05:51As far as the future of the business goes, I mean, you're still a young man.
05:54How do you see that transition?
05:56So, yeah, I mean, I'm in my mid-40s.
05:58I would love a bit of time farming with my son before I hand it over completely.
06:03I'd love to farm with him and farm together.
06:06He's a bit more interested in livestock than I was, which is fine.
06:10But, so we're just starting on a little enterprise there.
06:13But, yeah, as long as the arable keeps going...
06:16And with the system, that sort of...
06:18Are you going down the regenerative route, looking after your soils, growing mixed cropping and that sort of stuff?
06:22Yeah, we've definitely...
06:24We've moved a huge, huge stride to that end.
06:28The amount of cultivation we do and the disturbance of the soil is drastically reduced.
06:32Yeah.
06:33Inputs are very focused, but we're still chasing yield, you know.
06:37Sure.
06:38We're trying to farm as regeneratively as we can, while still turning the biggest profit we can.
06:43Yeah, absolutely.
06:44And that's what it's about, a margin, isn't it?
06:45Yeah, it's all about a margin.
06:46Because the first rule of sustainability is that I can be sustained and still be here farming next year.
06:51Exactly.
06:52Yeah, it's about cash.
06:53Yeah.
06:59It's good to see father and son working so well together.
07:03And obviously with grandad involved as well.
07:05And all quite patient and giving towards one another.
07:09You know, having the time to be able to learn on a farm is very important.
07:14You've got to be able to make your mistakes and learn by them.
07:17And, you know, James is a very young man, but this is quite a lot of responsibility.
07:22That lorry load of grain is worth a lot of money.
07:27That legacy of passing it on to the next generation is a really fantastic thing, I think, in agriculture.
07:34For me, I'm a tenant farmer and my children have gone off to do other things and I would support them in that.
07:39Of course I would.
07:40But it must be very special for, you know, three generations to be working together passionate about the same industry.
07:49That's sort of quite warming in the heart, I think.
07:53This is a good position to be in because I can commentate whilst not having to work.
08:03I better go now.
08:04By the way, boy, this is a warning.
08:16If it happens again, you'll have to face the music.
08:20Sweep it yourself.
08:22We're not doing it twice just to save your blushes.
08:25You'd have never done this, though, Peter, would you?
08:27Still do.
08:28Not in your day.
08:33All the unspilled barley will be malted and used in the brewing industry.
08:39But barley isn't the only crop that's crucial to make the perfect pint.
08:43Back in 2016, Anita visited a farm in Surrey that was on a mission to revive the age-old tradition of hop growing to the area.
08:54At the industry's height, there were nearly 3,000 acres of hop grounds throughout the county.
09:00But by the start of the 20th century, disease had all but wiped out hop growing in Surrey.
09:06By the 1970s, there were fewer than 30 acres still in production.
09:14Hop plants have been used in brewing for more than a thousand years.
09:18Its pungent flowers give flavour to our beer.
09:22And growing them takes age-old skills.
09:29This is the last commercial hop producer left in Farnham.
09:33Putnam Hop Garden, managed by Bill Biddle.
09:37Well, I've never seen hops growing, so...
09:40Well, they're very different to a field of barley or a field of wheat.
09:43So this is it? These are hops?
09:46These are the real thing, yes.
09:47These are Fuggles hops.
09:49That's the variety we grow.
09:50This is what we're looking for.
09:51That's a very small example.
09:53And that's it.
09:55Grab it together, push it around and sniff it.
09:58And you'll get the bitterness coming through.
09:59Bitterness, but really fragrant as well.
10:01It's in the air, Bill.
10:02It's all around us.
10:03Yeah, it is. It's all around us.
10:04And that's part of the drying process as well.
10:07How fast do they grow?
10:08Well, they grow very fast, because in April,
10:11they're just starting down at the bottom in the ground.
10:13So they live in the ground all year round.
10:15Some of these plants, these are about 35 years old.
10:18And then in April, they start growing very fast.
10:22And we want them on the top wire up there by the 21st of June.
10:26And if they're doing that, we're happy.
10:27In two months, they grow that high?
10:29Yeah.
10:30They're sort of supersonic runner beans.
10:31That's incredible.
10:32And is it very difficult to grow?
10:33Lots of maintenance?
10:34Do you have to keep an eye on them?
10:35It's very much hands-on, yes.
10:38We need to actually train each hop plant to go up the string.
10:41So we've handily put a string in here.
10:44There's a coir string with lots of fronds on it.
10:47So the young hops at an early stage can actually hang on to those fronds,
10:51and they go start moving and twiddling round.
10:54So somebody has to come and do that.
10:55This is quite labour-intensive then, isn't it?
10:56Yes.
10:57It's hugely labour-intensive at various times of the year.
10:59Once the picking is done, it's over to the shed where the binds are plucked.
11:16So this is the next bit of the process.
11:20This is quite impressive.
11:22This is where the binds, this is called the bind track.
11:25Yeah.
11:26And this is where they're put up individually in order to go through the plucking machine.
11:29And how long have you had this piece of technology?
11:32This wonderful bit of technology has been with us since, I think, 1962.
11:36Fantastic.
11:37Well, would you like to have a go?
11:38Well, it would be rude not to.
11:40A couple of gloves.
11:41Come on.
11:42So are you spending the whole summer doing this?
11:44Just September.
11:45September.
11:46It's September.
11:47Did you get any nice perks?
11:48Free beer?
11:49Free beer.
11:50Free ice creams.
11:51Ah.
11:52Free ice cream.
11:53Done.
11:54I'm sold.
11:55Yeah, yeah.
11:56Right.
12:00The plucking machine separates the leaves from the hop flowers.
12:04Then the hops make their way along a series of conveyors where they're sorted by hand and
12:08any waste picked out and discarded.
12:11Finally, they're bagged and transferred to an attic for probably the most important part of the process.
12:17Drying.
12:18A gift of hops.
12:21Do we just grab them?
12:22Right.
12:23We just pull the bags off and drag them along.
12:26OK.
12:27OK.
12:28The man in charge of drying is Paul Thompson.
12:30His family has been involved in hop growing and drying for generations.
12:35Oh!
12:36And then they go.
12:39So how are they dried in here?
12:41Well, they're dried by hot airs.
12:43The air gets blown through the floor, the slatted floor, and then it just goes through the hops
12:48and then out the top.
12:49And out the top there?
12:50Yeah.
12:51So it's a perfect, it's a system that works.
12:53Well, yeah.
12:54And that's been doing for years and years.
12:55Well, yes.
12:56And how many hours does it take?
12:57Well, eight hours in here and it reaches a temperature of 140 Fahrenheit and then they're
13:02cooled down outside because you can't put them in the pockets warm.
13:06What are the pockets?
13:08Well, they're the bags you press the hops into.
13:10Right.
13:11Well, let's see that bit of the process.
13:12Yeah.
13:13The pockets are filled in a traditional way, using a wooden scuppet.
13:18Right.
13:19Here we go.
13:20Oh!
13:21Oh, this is satisfying.
13:22OK.
13:23And I think it's filled up.
13:25Can you shut the door?
13:26Yeah.
13:27Right.
13:28And then push the green button on the side.
13:31That's it.
13:36The Putnam Garden pockets bear the emblem of a church bell.
13:43A sign that they're from the Farnham area.
13:45It's all part of a tradition that stretches back to Surrey's hop growing heyday.
13:50But the real proof is the tasting.
13:53And here at the Hogsback Brewery near Farnham, each new season's beer is greeted in time-honoured
13:59fashion with a grand tasting.
14:02And today is the big day.
14:04All these people have gathered here to drink tea.
14:08Yep.
14:09That's right.
14:10Tea.
14:11Rupert Thompson, the brewery owner, is going to tell me all about it.
14:16So Rupert, what's tea?
14:18Tea is traditional English ale.
14:20And this is traditional English ale with green hops added.
14:24So they came from Putnam.
14:26We picked them in the morning and we added them straight into the boil.
14:29Do you want to try it?
14:30I would love to.
14:31So you don't dry it?
14:32Not that, no.
14:33And what this gives it is, it gives it a lovely, softer, slightly, there we go.
14:39There we go.
14:40I think you should have one too.
14:41Yeah, no, I'm going to try one.
14:42Yeah, definitely.
14:43So you don't dry the hops.
14:44We don't dry them.
14:45They've come from Putnam where I was this morning.
14:46Yep.
14:47Smells lovely.
14:48Smells really fruity, doesn't it?
14:49Yeah, yeah, it does.
14:50Cheers.
14:51Cheers.
14:52Good health.
14:53Good health.
14:54Mmm.
14:55It's good.
14:56It's really good.
14:57Delicious.
14:58Well, this is the first time we've brewed this, so you're going to have to find out.
15:02Ah, well, I will.
15:03Also sampling this new release are members of the Tongham Traditional English Ale Club.
15:08So what do they make of this brand new brew?
15:11It just has a nice, fresh taste to it.
15:14It's very easy to drink, isn't it?
15:15I know.
15:16It's a trouble.
15:17It's got a nice head on it.
15:18Yeah, it does.
15:19Lovely.
15:20Good colour.
15:22Golden.
15:23Cheers.
15:24Good health.
15:25Nice to see you.
15:26Yeah, I love this.
15:27Mmm.
15:28Oh, I like him.
15:29Back in Wiltshire, the Lemon family have finished loading their barley and it's now on its way for export, which means it's time to crack on with some maintenance.
15:42All right, what's the plan then, James?
15:57Under the watchful eye of Grandad Peter.
16:00I'm going to give James a hand.
16:02So have you been busy with this machine yet this year?
16:05So this is the first time we're actually going to be doing it this year for footpaths.
16:09He's using this topper to cut in a new footpath and create field margins around the crops.
16:17Yeah, so that shaft will then power the blades and like a great big glorified lawnmower, really, isn't it?
16:23Yeah, exactly that, yeah.
16:25So what's next now?
16:26So we'll probably clean it off, the whole thing, just brush it off with our hands and then it needs to grease up.
16:31James is about to finish his studies at Agricultural College, but I'm keen to know what's next for him.
16:37And the plan is to come home, is it then, James?
16:40Well, so next year my plan is to go to New Zealand.
16:44Oh, is it? Yeah, great.
16:45Go out there and sort of learn as much as I can about other ways and other methods, different ways we can be more sustainable and work things out from that.
16:55It's great to get away from the farmer bit, Peter, isn't it, when you're young?
16:59I am a great believer that no farmer's son should go home immediately after college.
17:06Yes.
17:07You will make man management mistakes and if you go home, your mistakes will be there for the rest of your life.
17:14Sure.
17:15If you go and work on another farm and run that, you make mistakes with men, you always will, we all have.
17:22Yeah.
17:23But you then leave it behind.
17:24Yeah, sure.
17:25Yeah.
17:26Good advice.
17:27Yeah.
17:28Absolutely.
17:29So your grandad gave me some advice when I was, well, a little bit older than you, when I was out of college.
17:34My dad rang him up and said, you need to come home and put my boy straight.
17:38So, and he came and gave me some very good, worldly advice.
17:43In fact, made me feel a little bit inadequate, to be honest.
17:45I realised I had to step up to the plate a bit.
17:48Well.
17:49But we've been successful ever since, so that's all right.
17:52That's good.
17:53Yeah.
17:54We'll grab the grease gun then and give it a grease up.
17:55Yep.
17:58When you've finished your travels, James, what's the plan then?
18:02So, currently looking at unis and things, so Harper Adams and Siren Sester, maybe Newcastle.
18:09Yeah.
18:10But just sort of need to get the right UCAS points for that.
18:13Sure, yeah.
18:14Work a bit harder, I think.
18:15But, yeah, if we...
18:16Just a middle one as well.
18:17I mean, important to get your qualifications if you can, isn't it?
18:20Definitely.
18:21I mean, farming is a complex and complicated business, isn't it?
18:25Yeah, exactly.
18:26And being able to learn the managing skills and other things like that.
18:32Yeah, important to get it right.
18:34Yeah.
18:35And, erm...
18:36Go on, I'll get my hands out of here.
18:37I'll do all the work.
18:40He's very good at delegation, Peter, isn't he?
18:43He's learnt that skill already.
18:44Get someone else to do your dirty work.
18:46Yeah.
18:47Yeah.
18:48He's well-taught by the master sitting over there.
18:49Exactly.
18:50Yeah, exactly that.
18:52So, travelling for a little while.
18:54Yep.
18:55Then off to uni, hopefully.
18:56Yeah, that's the plan, yeah.
18:57Get your studies done.
18:58Yeah.
18:59And then home.
19:00And then home.
19:01And then kick Dad out and...
19:03How easy is that going to be, Peter?
19:05Moving Dad to one side.
19:08It's a very important part of farming.
19:11Yeah.
19:12When David decided to come home, we sat in the office with a sheet of paper, my name, his name and a line down the middle.
19:21And we discussed every aspect of the farm and who was doing what.
19:27Yeah.
19:28Good way to do it, isn't it?
19:29You know, sort out those responsibilities.
19:30Yeah.
19:31Otherwise, you're stepping on each other's toes.
19:32Well, that was the point.
19:33Yeah.
19:34And it worked.
19:35Hopefully, Dad and I can have the same as him and his father, so.
19:39Who rules the roost, your mum or your dad?
19:41Well, I think mum calls the shots, yeah.
19:45So, are machines your thing?
19:47Is arable your business?
19:48Well, I do love arable farming, but I've convinced Dad to get some cows.
19:53And the idea is just to get on our feet with the livestock.
19:55Yeah.
19:56And then eventually we'll move, buy our own beef cattle when hopefully the market's dropped a bit.
20:01Yeah, sure, yeah.
20:02The price is flying at the moment.
20:03Yeah, exactly.
20:04How come you're into livestock?
20:05Because were you a livestock man, Peter?
20:07Years ago, we used to have two dairies on the farm.
20:10Right.
20:11The last one went in summer 63.
20:15Right.
20:16Because of the 62 winter, it snowed on Boxing Day and the snow left on April the 15th.
20:23Wow.
20:24And we had no grass, therefore no silage, no nothing.
20:28Yeah.
20:29And we sold the cows.
20:31Yeah, yeah.
20:32And then...
20:33Yeah.
20:35That's a lovely peacock in the background.
20:37Fantastic.
20:39So this is now a reintroduction of cattle to the lemon family.
20:43Yeah.
20:44That's good.
20:45A lot to look forward to, yeah.
20:46Fantastic.
20:47Right, let's get this thing rolling.
20:49Planning for the future is never easy on a family farm.
20:52See you later, Peter.
20:53Yep.
20:54Okay.
20:55Bye-bye.
20:56But here in Wiltshire, the succession plan looks to be firmly on track.
21:09Back in 2018, in the hills of North Wales, Joe met another family with their own take on securing the next generation.
21:17And on the Jones family sheep farm, they certainly start them young.
21:25Meet the Jones boys.
21:28They're from a family who've tended flocks here for more than a century.
21:32They're serious about sheep farming.
21:37And they're six and two.
21:42This is Alfie and Luca.
21:47Their farm is in the north of Gwynedd, on the outskirts of Caenarvon.
21:53Gerath Jones is their dad and Alfie Senior is their granddad.
21:57So, Alfie, how long have you been doing this? How long have you been here?
22:03My parents bought the farm back in 1951.
22:07How many sheep did you keep?
22:08Roughly just over 300.
22:10Uh-huh.
22:11Half of them are Welsh Mountain sheep, and the other half are Cline Cross sheep.
22:17And this family interest is continuing, because Gerath, you come up here as well, don't you?
22:21I mean, you're part of the farm, you help dad out?
22:23Yeah, yeah.
22:24I've been doing it all my life since, well, since I was a little boy.
22:27It'd be a pity if I was the last generation to carry on farming here.
22:32And I'm glad that Gerath has taken an interest, and the boys as well.
22:38Yeah, so let's talk about the boys.
22:39So, what, six and two?
22:41They seem very keen, is that right?
22:44Yeah, they're very interested.
22:45They, like, love coming up here to feed the sheep.
22:49So, yeah, hopefully it's in their blood as well.
22:52How involved can the young lads get with the sheep on the farm?
22:55Yeah, they like to be, like to get involved.
22:57But these sheep, they can be a bit wild.
23:01Uh-huh.
23:02So, I don't think it's a good idea to put Luca in a pen, especially being so small.
23:07Yeah, so that's why we decided to do something different.
23:11And so Gerath and his wife Kerry added to their growing flock.
23:17These are valley black-nosed sheep, known for their sociable, docile and friendly nature.
23:23Come on, girls!
23:25Hello!
23:26For Kerry, they're now a real part of the family.
23:29So, we have Elsa, Diva, Eden and Emily.
23:34So, what is their temperament like? How are they around the children?
23:37They're really, really calm. They have such a placid nature.
23:41It just means that the kids can get involved and feed them and wash them.
23:45They thrive on human contact, so they love that interaction.
23:48They're super intelligent as well, so they respond to their names, most of them in the flock here.
23:52Each one of them, they've got different characteristics, you know, and their own little personalities.
23:57And with the kids, you know, do they interact as well as you'd hoped?
24:00Uh, yes, they do.
24:01I mean, the only thing we say with the children is they've got to be, you know, careful around their horns.
24:05It's not that there's anything malicious about the breed.
24:07Yeah.
24:08But because they're over-friendly, you know, sometimes you can get knocked by a horn and stuff.
24:11I keep feeling it on the back of my leg.
24:13Yeah, keep feeling it on the back of your legs.
24:14Yeah, you'll end up with a bruise on the back of that.
24:17Valley were imported here from Switzerland about five years ago.
24:21Today, it's thought there are around 2,000 across the UK.
24:26Kerry and Gareth certainly went the extra mile to get theirs.
24:30I think within a space of five months, we've travelled five and a half thousand miles.
24:35What?
24:36Yes, throughout the UK, up north, all the way down south, just to kind of handpick our ewes.
24:41So we kind of cherry-picked from flocks just to build our breeding foundation up.
24:46So all of this to get your boys into sheep farming?
24:49Yes.
24:50It's quite extravagant, isn't it?
24:51It is quite extravagant.
24:53But I mean, the hours of pleasure that they have and stuff, it's all really worth it.
24:59What's lovely about the Joneses flock is they're truly part of the family.
25:02And like every family, each member has a different relationship.
25:06The reason I love these Valley sheep is that they're so friendly.
25:11And if you can do anything with them, they come towards you in the field.
25:15They're completely different to the sheep that don't run away.
25:18Last year, we went to a local shop, Shoe Eglisbach, where Eva, our youngest daughter, she showed a few other ewes for the first time.
25:30And she got, I'm sure, a supreme champion.
25:33My favourite is Eddie, purely because he was our first valet ram.
25:38When he arrived on the farm, the addiction started.
25:42Not at all convinced to start with, but they're quite docile, great for the kids.
25:48And they seem to be blending in well with all the other sheep.
25:53But ultimately, the flock is about these two.
25:57Hi, boys.
25:59Now, I hear you're the real sheep farmers around here, is that right?
26:03Yeah.
26:04Shall we go and have a look at your flock?
26:05Yeah!
26:06Come on, then.
26:07Here we go.
26:13Come on in, Alfie.
26:15Introduce me, who have we got here?
26:17Fifi.
26:18This is Fifi.
26:19And who's this one?
26:21Flossie.
26:22Hello, Flossie.
26:23Do you have to make sure you pat each of them?
26:26Yeah.
26:27What happens if you don't?
26:28They are going to be jealous.
26:29Are they?
26:30What do you feed them?
26:31With nuts.
26:32You feed them with some nuts.
26:34Do you want to be sheep farmers when you grow up?
26:38Yeah.
26:39Do you?
26:40Do you want to be a sheep farmer?
26:43Excellent.
26:44And who's this one over here?
26:45We haven't met this one.
26:46Esmeralda.
26:47And what's special about Esmeralda at the moment?
26:51I think she's getting a baby.
26:55A baby?
26:57Wow.
26:58Since filming, we hear Lucas making his mark in young handler's classes, while Alfie is showing
27:12his sheep at top-level shows.
27:15Back on the lemons farm in Wiltshire, I'm joining James as he works on some of the 40 hectares they've put aside through Countryside Stewardship, a government scheme that helps farmers support wildlife and protect the landscape.
27:32Well, it's a beautiful part of the world, isn't it?
27:36And obviously a very privileged position to be in, as long as you want to be a farmer, but it seems like that's your dream now.
27:42Oh, yeah, exactly. That's the only thing I can see myself doing, really.
27:46With James' brother pursuing a career in professional rugby, and his sisters still a bit too young to be thinking about the future, James looks set to be the next generation to take the farm on.
27:59How well did you get on with your dad?
28:02Er, I'd say, like, very well, yeah.
28:05Do you ever have clashes?
28:06Yeah, of course, everyone does, but, er, sometimes I think, I think I know more than him, and I probably don't, but, er, and he definitely listens to me sometimes, and then he'll listen to me and then proves to me that I'm wrong.
28:18OK, all right.
28:19But, you know, it was like the worker it doesn't.
28:21Yeah, exactly, yeah.
28:22So the farm is very much in your hands, then, to take it on?
28:26Yeah.
28:29So with the scale of the business, do you feel the pressure of taking it on?
28:38Er, yeah, obviously there's a lot of, er, connections you need to keep and, like, friendships you need to maintain, whether that's with a dealership or a partner or, er, or anything, really.
28:50Erm, so it's just being able to communicate, I think, is the main thing.
28:54Yeah.
28:55You need to keep a good balance.
28:56About relationships, yeah, yeah.
28:58And having been to, you know, school and now college, do you think, culturally, the attitude towards agriculture and farming is changing?
29:09Yeah.
29:10I think there's a lot more people understanding that it's not just, you know, sitting in the tractor and, erm, there's a lot more that goes on.
29:16You might finish a day at nine o'clock at night and then, erm, cows will be out or...
29:21Yeah.
29:22...or there'll be something else, and you never quite know when you're going to end up going out.
29:25Yeah, 24-7, isn't it?
29:26Yeah.
29:27And what about things like, sort of, working hours and mental health?
29:32Do you think younger people are being more receptive and responsible?
29:38Yeah, I think, erm, there's definitely a world that everyone can speak how they're feeling a lot more openly and, even so, there's still, erm, people who I know who have taken their lives in because he had to take on the farm and, you know, it's just...
29:54Yeah, horrible.
29:55Yeah.
29:56It's really, really sad and you just, like, you don't know how to talk to people, I don't know.
30:02Yeah.
30:03Yeah.
30:04It's tough, isn't it, that whole world of, you know, poor mental health?
30:07Yeah.
30:08Particularly agriculture is one of the worst industries, isn't it?
30:10Yeah.
30:11So, you know, for you and your friends to be able to communicate and chat about life is, er, is important, isn't it?
30:16Yeah.
30:17And that certainly seems to be getting better.
30:19I agree, yeah.
30:20Yeah.
30:21James's attitude to farming is really encouraging to hear.
30:25He's so positive and grounded.
30:27And with his tractor skills, he's clearly got a bright future ahead.
30:32Very good.
30:33Ten out of ten.
30:34I'd give you a job.
30:35Great.
30:36I'll take it.
30:39If you're suffering distress or despair and need support, including urgent support, a list of organisations that can help is available at...
30:48...bbc.co.uk forward slash action line.
30:52Or you can call for free to hear recorded information on 0800 066 066.
31:00Now, last year, I met a young farmer in County Down, who has worked incredibly hard to diversify and develop her own father's farm.
31:12I caught up with Emily when her latest venture, a flower picking event, was in full bloom.
31:23Hi, Emily.
31:24Morning.
31:25How are you today?
31:26Good to see you.
31:27You okay?
31:28Look at it all going on here.
31:29Isn't that amazing?
31:30You have brought the sun.
31:31It's great.
31:32Looking out across the lock with all these beautiful flowers.
31:34I know.
31:35So, so blessed.
31:36And heaps of people.
31:37Lots of people.
31:38The sun definitely brings people out.
31:39So, tell me what's going on at the front here.
31:41So, the way we have this set up, this is like a little coffee area.
31:45So, the public are welcome to come in for a coffee, or they're very welcome to enter the event, which is just behind us.
31:51If you're picking flowers, it's free entry.
31:53If you're not picking flowers, there's a general entry fee.
31:55Okay.
31:56So, we've wildflowers, sunflowers, and dahlias right at the top of the hill.
31:59Wonderful.
32:00Can I take a look round?
32:01Yeah, let's go.
32:02You've got a lovely mix of reds and blues and yellows in here.
32:11How difficult were they to establish?
32:13The sunflowers, I remember dad calling me one morning and being like, there's no sunflowers.
32:18They haven't emerged at all.
32:20But actually, they've done okay.
32:21You're dealing with nature.
32:23Totally.
32:24It's quite tricky, isn't it?
32:25Totally.
32:26And if you're dealing with one crop, it would be a lot easier.
32:28But because we have essentially four, trying to get them all to come at the same time has been hard.
32:34Sure.
32:35But some things close to right and some things that we can improve on.
32:38What does your dad think?
32:39Because this is quite different, isn't it, to his journey in farming?
32:42Oh, yeah.
32:43He'll tell you himself, you know.
32:45He planted veg for so many years and had a great time, but it was always, you know, you were dealing with supermarkets
32:53and it was just a negative experience mostly, but this you're dealing with the public and, you know,
32:59people are here for a family day out and it's just, people are happy, which is great.
33:07Emily's dad, Adrian, may have taken a step back from the day-to-day running of the farm,
33:12but he's still very much involved and ready to lend a hand.
33:15And a lot of farmers would perhaps be a bit more controlling of their children
33:20and want them sort of doing it the way they've done it for years and years, but you're quite open-minded.
33:26You know, you don't mind a bit of entrepreneurialism sneaking in there with Emily?
33:30Well, I think with Emily, it's hard to hold her back.
33:33She has that enthusiasm and energy, wants to keep doing things.
33:36But that is something that, as farmers, we all should be better at probably.
33:42Just let them at it. If they have to make a few mistakes, so be it.
33:47And how do you feel about it as a farmer, as an individual?
33:50Has it sort of given you a new lease of life?
33:52Yeah, totally. We came from an industry which is waning.
33:56Vegetable production has been really tough, but this opens up with the sunflowers.
34:01The light starts to come into the farm again and I'm so delighted.
34:08Lots of us could learn a thing or two from Adrian about unleashing the next generation of farmers.
34:13It's only the second year Emily's put on this event, but with her dad supporting her,
34:18she's confident enough to throw the kitchen sink at it.
34:21There's a lot of investment with something like this, you know, with seed and our container
34:25and our picnic benches, everything like that.
34:28And my aim was to cover the costs. And we did that last weekend, so we're making a bit of money now.
34:33That's fantastic, isn't it? Great. Then you can sell these things to your dad even more.
34:37You see. When you're making a bit of profit.
34:39It always helps.
34:41And that is what it's all about. You know, that sort of sustainability, the ability to last,
34:45is about making money so you can reinvest, so you can move things on.
34:49Exactly. And it's just finding ways. Our current farming setup, there needs to be income from elsewhere,
34:54so hence why we're doing things like this.
34:58Diversification can be vital for smaller farms like Emily's.
35:01And between the flower picking, coffee and maize-maze for the kids to get lost in,
35:06this event should provide an important boost to the farm's finances,
35:10alongside their commercial chickens and sheep.
35:13So in here we've this year's lambs, which we're actually doing quite well.
35:17How many sheep have you got?
35:19About 200 commercial yos.
35:20OK.
35:21So not quite small, really, considering.
35:24With you being more at the helm in the business now, what are the highs and lows?
35:28The shop, I am trying to create it as a standalone business.
35:32And in terms of the farm, I'm still learning.
35:36And, you know, Dad has all the knowledge on how to grow veg and how to do it all,
35:40so it's trying to soak up as much of that as I can.
35:43Well, I have to say, you know, there's a lot going on here.
35:46You've got your core businesses, but with the diversification you've got,
35:49it's very impressive just being brave, because you've taken some quite big risks, haven't you?
35:54No, absolutely, and risks take investment.
35:58But if you're not growing, you're going backwards, in my opinion,
36:02so you just have to try things.
36:04We need to learn from this year and see how we can evolve that.
36:08In terms of the farm, it's very difficult to make a farm make money,
36:13so all these little bolt-ons are what is making this place survive.
36:17Well, it's been lovely to catch up with you,
36:19and I'm very impressed by what you're achieving, so well done.
36:24Back in Wiltshire, I've been hearing how James has plans of his own for the family farm,
36:37including bringing cattle back into the mix.
36:42And he's not the only one in the family keen on having animals here.
36:46Hi, Millie. Hi.
36:47You've got everything you need for your menagerie?
36:49I think so. I think so.
36:51Have you got loads of animals?
36:53I have lots of animals.
36:55Yeah, David's arable farm, which is heading to a mixed farm.
36:59I've got all kinds of creatures.
37:01We seem to inherit slightly obscure animals.
37:13Oh, my word. I wasn't expecting this. Emus.
37:15Yeah, we've got emus during lockdown because they were cheaper than chickens.
37:21That's extraordinary, but not quite as easy to look after.
37:25They're really easy to look after.
37:28Are they?
37:29Yeah. They're really friendly.
37:31They generally don't escape.
37:33Right. Oh, my word. I'm a bit nervous.
37:35Apparently their brain is smaller than their eyeballs.
37:39Stop.
37:41They're very greedy, aren't they?
37:43They're very greedy, but they're very friendly.
37:44And how many have you got? These three?
37:45Yeah, she's a female and these two are boys.
37:47OK.
37:48People riding down here on their bikes must think it's extraordinary.
37:51Yeah, people leaving the pub, people walking past.
37:55Everybody is intrigued by them.
37:57And they're so curious and they always spin their head over.
38:00They'll chat to anybody.
38:01But they are very friendly.
38:03And do you use them for anything? Do you keep their eggs?
38:05Last year we got our first eggs.
38:07We gave them away and everyone was intrigued by them.
38:09And we've had one batch this spring as well.
38:12And as far as...
38:15Can I stroke it?
38:16Yeah, yes. Absolutely.
38:18I've seen emus a lot, but I've never actually touched one.
38:21They have, like, waterproof feathers on the outside
38:23and warmer feathers on the inside.
38:25Go on, then.
38:26Have they got names?
38:27She's called Petrie, Bluey and T-Rex.
38:33I can see why.
38:35But I hear emus are just the tip of the iceberg
38:38in terms of Millie's menagerie.
38:41We've got alpacas, goats, chickens, turkeys, peacocks.
38:47Less traditional tortoise, budgies.
38:50Really?
38:51Yeah.
38:52A lamb that lives in the house often.
38:54A lamb that lives in the house?
38:55Yeah, she comes and goes, but she thinks she's a dog
38:57because there's only one.
38:59Wow, and is that OK, having a farm animal in the house?
39:01Oh, Dave is quite tolerant, luckily.
39:03Is he?
39:04Yeah, yeah.
39:05He's got used to...
39:06We've had lots of animals in the house.
39:07Have you what else?
39:08We had a pig called Blossom.
39:09Ponies have been in the house.
39:11The kids must just love that, mustn't they?
39:13Well, they think it's normal.
39:14Do they?
39:15Yeah, yeah.
39:16You could open to the public, you've got a zoo.
39:17Yeah.
39:18And what do you think about, you know, the next generation coming into the farm?
39:21Oh, I think it's amazing that they have the opportunity to, you know, live this slightly
39:27extraordinary lifestyle.
39:28Yes.
39:29Yes.
39:30And have the opportunities to do things that they want to do.
39:32Of course, you know, there is quite a lot of pressure on a young person because this
39:36is a big, serious business to look after.
39:39Yeah, I think it's really serious and I'm really proud that our children and the next
39:44generation are taking it so seriously.
39:47Are you worried about the responsibility that James would be taking on?
39:51Oh, I think he, um, I think it's an enormous pressure, but he's really enthusiastic about
39:57it.
39:58And he's had some training, but he's also got an incredible grandfather and father
40:02to help him.
40:03Oh, I think it's a great way to learn.
40:04There we go.
40:05Look, they've eaten all their food.
40:07That's very good.
40:08I enjoyed that.
40:09Yeah, they are friendly.
40:25It's been absolutely glorious today in Wiltshire, but I wonder what the weather has in store
40:29for the week ahead.
40:30Here's the Countryfile forecast.
40:39Hello there.
40:41Good evening to you.
40:42Hard to believe we're nearly at the end of July already.
40:44What a month of contrast it's been.
40:46Because if you cast your mind back to the beginning of the month, the 1st of July, in
40:49fact, we saw the highest temperature of the year so far.
40:52That was 36 Celsius in Favisham in Kent.
40:55That came off a very hot, dry, sunny June as well.
40:58Since then, it has cooled down gradually.
41:00We've seen some thundery downpours in the mix, though not all areas saw the rain and we
41:05still remain in drought conditions for much of the UK.
41:08Now, for the last week of July, it looks like it's going to be much the same as we've had
41:12over the last few days.
41:13It's occasional rain, not that much really.
41:16Some drier and sunnier moments and temperatures remaining around the seasonal norm.
41:20And in fact, for the upcoming week, we will hold on to this pressure pattern with higher
41:24pressure down towards more southwestern areas of the Atlantic, lower pressure to the
41:28north, and that's feeding in this fresher Atlantic airflow.
41:31And that has brought a few showers around.
41:33We did see a few today across the UK.
41:36They fade overnight, clearer skies, temperatures into the low teens for most.
41:40So how does Monday start?
41:41Mostly dry, on a fresh note in fact, with northwesterly winds continuing.
41:46Because we've got a ridge of high pressure across the UK, it'll stay mostly dry.
41:49We could see an isolated shower in the afternoon.
41:51But sunny spells continuing those temperatures around the seasonal norm again.
41:55High teens in the north, low to mid-twenties in the south.
41:58As we move out of Monday into Tuesday, we could see this tangle of weather fronts pushing off the Atlantic.
42:04So it looks like at this stage, Tuesday will be a cloudy day with some much needed rain.
42:08But it won't be widespread rain.
42:10Some of it could turn heavier as it spreads across the Midlands into southern and eastern England later in the day.
42:16And with more cloud around Tuesday, it'll feel a little bit fresher.
42:19I think we're looking at 18 to around 21, 22 degrees.
42:23We move out of Tuesday into Wednesday, similar sort of pattern.
42:27Those weather fronts clear away and another ridge of high pressure builds in from the southwest.
42:31So a drier picture for mid-week, I think, with quite a bit of sunshine to start.
42:36Could be that the cloud tends to build in through the afternoon.
42:39Could herald the odd shower.
42:40But again, most places will be dry thanks to that ridge of high pressure.
42:44Temperatures, high teens, low twenties, maybe up to 24, 25 degrees.
42:49Now we're stuck in this pattern again as we move towards the end of the week.
42:52So for Thursday, we could see another cluster of weather fronts start to push into northern and western areas.
42:57That could bring some substantial rain, perhaps for a time, for Northern Ireland and into Scotland.
43:02But for England and Wales closer to the higher pressure to the south, it could be that it stays mostly dry here,
43:08with sunny spells continuing to the low to mid-twenties, at mid to high teens further north.
43:13As we move out of Thursday into Friday, which is the 1st of August,
43:17these weather fronts could be loitering across northern and eastern areas.
43:20So it could be a bit of an unsettled start to August, although it's quite a long way out here.
43:25It could be some rain at times for Scotland, Northern England, maybe into the southeast.
43:29And further south than west you are, you're closer to the ridge of high pressure.
43:32So it could stay mostly dry.
43:33And again, those temperatures, mid-tight teens in the north, low twenties in the south.
43:38And we maintain this pattern as we move into the first weekend of August too,
43:43with lower pressure to the north, higher pressure to the south,
43:46and fresh winds coming in from the Atlantic.
43:48So again, those temperatures will remain around the seasonal norm,
43:51with a greater chance of seeing much needed rain across more northern areas,
43:55largely staying dry in the south.
43:56And there are no signs of any heat waves on the horizon, or substantial rain either.
44:00Of course, stay tuned with the weather forecast for where you are,
44:03or where you're going, using the BBC Weather app.
44:05That's it from me. Take care.
44:17I'm spending the day on Manor Farm with the Lemon family.
44:20They've been farming this land for three generations,
44:23with a fourth, son James, showing a keen interest to take it on.
44:28It'll be anything I can see myself doing, really.
44:33The Wiltshire landscape is ideal for arable crops,
44:36and its rich pastures are just as well suited to grazing cattle.
44:45But last year, Matt visited a farm just a few miles north of the Lemons,
44:49with some slightly more unexpected goings-on in the fields,
44:53thanks to its unique set-up on Salisbury Plain.
45:00Farming is a difficult job at the best of times,
45:02but when your neighbours are busy soldiering on all around you
45:05with training exercises involving trundling tanks and rifle practice,
45:09it can be quite a juggling act.
45:11Neil Harley is a third-generation farmer working with his cattle on the plain,
45:20and knows farming can be a bit of a military operation in itself.
45:24On this farm, we're running approximately 500 mainly Angus cows.
45:29There are approximately 40 tenants on the plain, of which we're one.
45:33Across these farms, there's a wide variety of arable farming,
45:37along with a mix of livestock.
45:39They train everywhere, so we quite literally farm amongst the military
45:43whilst they're training.
45:45Farming on Salisbury Plain is very different to farming anywhere else in the country.
45:49I mean, obviously we don't have fields as you would normally recognise them with nice fences.
45:54It's a vast open area with tanks and troops rolling around.
46:01I've grown up with it, which gives me a sort of unique perspective,
46:04and to me that's how you're supposed to farm,
46:05but of course everyone else would look over the fence
46:07and consider it absolutely mad, really.
46:12One of the hardest parts of farming here on Salisbury Plain
46:15can be making sure that you're in the right place at the right time,
46:19avoiding any military operations that might be going on.
46:24Livestock are kept in a series of pens scattered throughout the plain,
46:28so keeping track of all the penned areas and animals
46:31can be quite a mission in itself.
46:35Warrant Officer Class 1, Geoff Elson,
46:37is responsible for this part of the Salisbury Plain training area,
46:41and he's a key figure in coordinating who goes where.
46:47It's quite a big job, the coordination of the farmers
46:50and the military on the plain.
46:52We have a monthly meeting.
46:53Once the deconfliction of the training units has occurred,
46:56we then have a pennings meeting,
46:58at which the farmers have submitted their requests
47:01to where they want to graze on their licensed areas.
47:04And what we then do is we balance that against what the military are doing
47:09so that they don't interfere with one another.
47:15Not always is it a smooth transition.
47:18Farmers sometimes put the animals in the wrong place
47:20because there's better grass or better feed.
47:24Sometimes military training forces a move of the pennings at short notice.
47:29Sometimes we do have units who don't see the fences.
47:33At night especially, we have vehicles who sometimes drive through the pennings
47:37and then we have to call the farmer and ask him to gather his cattle or his sheep
47:42and put them back in the pen.
47:47Hi, girlies.
47:48Neil's herd is divided into smaller groups to make them easier to manage.
47:53And today he's moving a group of 145 cows from Penn 6 to Penn 41
48:00using maps and an online GPS to get the job done.
48:07So this herd, originally called Herd 1,
48:10they've been grazing here for just over a week.
48:12They've had all the best of the grass.
48:14They've opened up the sward really nicely.
48:16So they're going to move on.
48:17That will give them fresh grass which will be good for the cows
48:19and it will allow this patch of ground to recover
48:22and turn into a beautiful flower-rich sward
48:25which, as you can see behind us,
48:26where we were grazing a few months ago.
48:27They graze each patch, sometimes twice a year,
48:30sometimes they'll be left for an entire year.
48:32It just depends what we're trying to achieve
48:33with each individual area of grassland.
48:36But as you can see, they're very happy, very healthy.
48:38They only ever have grass.
48:39There's no supplementary feeding out here.
48:41It's a very simple system in that way
48:43and it produces one of the healthiest beef,
48:45types of beef you can get, really.
48:47All organic and pasture-fed.
48:51With everything meticulously planned out,
48:53there's only one job left to do.
48:55It's time to move some cows.
48:57Ably assisted by stockmen Malcolm and Lewis
49:01from Neil's Farm.
49:02OK, come on then, girls.
49:04I assume you've turned the fence off.
49:06All right, sweethearts.
49:08Come on, girls, let's sit.
49:12So the cattle, they're all into their new pasture.
49:16As you can see, they're just going to go and have a bit of an explore.
49:32Make sure everyone's there, they're calling to each other.
49:34And they'll settle down in the next 10 or 15 minutes,
49:36put their heads down and they'll start enjoying the new grass they've got there.
49:40We move them every week, so they're used to it.
49:42In fact, they look forward to it.
49:44It's probably their favourite time of the week
49:46when they can go and all get the freshest bite of grass.
49:48So they look around the pasture,
49:50find the best bits and that's where they'll all be
49:52for the next hour or two before they settle down
49:54and sit down and chew the cud.
49:56Moveable fencing secures the cows in their new patch,
49:59so it doesn't take long for them to feel at home.
50:02But how did they react to the tanks and manoeuvres
50:05during military exercises?
50:07The cows here, they don't notice the tanks at all.
50:09If they do, mainly it's just curiosity.
50:11They like to wander over and have a look.
50:13The big bangs, the helicopters, the planes,
50:16all the noise and disturbance.
50:17They really aren't bothered by it in the slightest.
50:19They're quite used to it.
50:20Out here, these guys were all born here
50:22and grew up in this one place,
50:23so to them it's completely normal and they're very happy with it.
50:28Being out here, you get to see all sorts of things
50:30that farmers just wouldn't see or wouldn't even imagine.
50:32I mean, you know, it's not uncommon to be moving the castle
50:35and have to stop to let the tanks roll through.
50:41You know, it all adds to the spice of life, that.
50:44I would never farm anywhere else.
50:45This is one of the most glorious environments you can find
50:47and we're absolutely privileged to be out here.
50:58A stone's throw from Salisbury Plain,
51:00the Lemon family farm is a world away from military manoeuvres.
51:04But strategic forward planning is essential here too,
51:07as son James is adding a new chapter
51:10to this large-scale arable farm
51:12by bringing cattle back into the mix.
51:17I'm joining him and his dad to see the plan taking shape.
51:22I'm loving this, David.
51:23Cows on the farm.
51:24It's your fault, James.
51:25It's your fault, James.
51:26It's his fault.
51:27Well, that was my idea to...
51:28Originally, we were supposed to get beef
51:30and the price of beef is quite high at the moment,
51:33so we've found another way to get cows on the farm.
51:36So how does this work?
51:37They sort of come in from another farm
51:39and the farmer pays us to look after them
51:41and feed them and bed them up.
51:43Literally, it's like having them here, B&B.
51:45Yeah, sure.
51:46Yeah, you're just looking after them and feeding them.
51:47Yeah, check them twice a day.
51:49And so these are dairy heifers
51:50that once they're a bit bigger
51:51will go back to the dairy farm?
51:52Yeah, exactly, yeah.
51:53Great.
51:54And being a man of crops with now cows about,
51:57how are you finding it?
51:58Well, I haven't come out in a rash yet.
52:01No, actually, I'm really enjoying it.
52:03It was lovely all winter coming up here
52:04and spending, you know, an hour a day up here
52:07just feeding them, looking after them, looking over them.
52:09Is this sort of part of a regenerative farming journey?
52:12Yeah, definitely.
52:13I think it's all to do with sort of not getting fertiliser
52:16out of a bag and artificial fertiliser
52:18whereas we can get fertiliser from here.
52:20It's great for the soil,
52:21but also it's nice to have livestock
52:24and it makes it feel more like a farm, I think.
52:27Yeah.
52:28And that regenerative farming system is about livestock, isn't it?
52:32It's about that sort of rotational grassland, livestock, muck
52:35and arable farming all mixed in together.
52:37Yeah, a lot of the regen is what my grandfather
52:40would have called mixed farming.
52:41Yeah.
52:42You know, I mean, it's probably mixed farming
52:44with the benefit of hindsight.
52:45The principles that were right then
52:46are probably still right today.
52:48So, actually, your minds are set alike, really.
52:51You know, it's sort of you're working together on this.
52:53Yeah, absolutely.
52:54And you've asked me to carry these stakes.
52:57What are we up to?
52:58Well, when we put the cows out,
53:00we were expecting to put nearly 50 out here.
53:03We've actually only got 30
53:04and we're going to reduce the size of this plot
53:07because we're doing mob grazing here
53:10because it's better for the soil.
53:12We allow the grass to recover and then move them on,
53:14but we probably need to half the width of this paddock.
53:17OK, yeah.
53:18All right.
53:19I'll give you a hand.
53:20Right.
53:25They look fit and healthy, James.
53:27Yeah, they do.
53:28Yeah, they look happy.
53:29They seem pretty quiet, so, yeah.
53:31It's quite important to have them quiet.
53:32We've got two footpaths that run across this field.
53:34Oh, OK, yes.
53:35And, you know...
53:36We certainly don't want them escaping.
53:38We don't want them on the run, no.
53:42So, if we run the wire off the post
53:44just to get a straight line
53:46and then we'll peg it.
53:47So, how many pegs is?
53:48Seven.
53:49Seven only?
53:50Seven only.
53:51One, two, three.
53:55There we go.
53:56So, I'm the heavy one that can put it in.
53:58Yeah, because you can get them in.
54:01So, are you enjoying this so far, then, James?
54:03Yeah, I mean, it's really fun.
54:05It's like a dream come true.
54:07Yeah.
54:08I'm just so chuffed.
54:09We've got some livestock now.
54:10Sitting on a tractor all your life wasn't for you, then, you don't think?
54:13Well, no, I don't mind it, but it's nice to have a change
54:16and some cheerful faces round, really.
54:19Yeah.
54:20They're always smiling, aren't they?
54:21So, more expansion.
54:22Yeah.
54:23More animals.
54:24More animals.
54:25As many as we can get, really.
54:26But, with a caveat, he's off to New Zealand on a gap year.
54:30Okay.
54:31And we'll keep going as we are until he gets back
54:34and then we can make another plan.
54:35But Muggins here is not becoming the cowman.
54:38While he's away?
54:39Whilst he's away, yeah.
54:40And with that, with him going away,
54:43you know, some young people getting into the family businesses
54:47feel some pressure?
54:48Yeah, they do.
54:50These kids have to grow up to be happy.
54:52If they don't want to farm, they don't have to farm.
54:55It's a wonderful life, but it is a millstone round your neck.
54:58And if you're not up for it, then don't do it.
55:01Don't live unhappy.
55:02Yeah.
55:03That would be my very strong advice.
55:04I've got...
55:05Yeah.
55:06We know too many people that...
55:07Have struggled with it.
55:08Have struggled with it.
55:09Yeah, indeed.
55:10It is a wonderful way of life.
55:11You know, we're very, very privileged to be able to do this.
55:14Yeah.
55:15To be able to be out here doing this today, you know,
55:18we could be sat in an office working through some accounts.
55:20Yeah, sure.
55:21Although we do have to do that.
55:22How do you...
55:23Do you feel positive, then?
55:25I mean, you seem like a pretty upbeat character
55:27and excited about the future.
55:28I can't wait to just sort of do this full-time
55:31and this to be my life.
55:32I mean, at the moment, at college, it's great,
55:34but I'd love to have this in my life.
55:36Finding out different ways that we can keep cows in the pasture
55:40and keep the arable farm going, then that would be the best way to do it.
55:44Built a positive boy there.
55:46Yeah, yeah, wonderful.
55:47And what about Peter, Grandad?
55:49How do you think he feels looking on?
55:51I think he's absolutely made up with it.
55:52I think he's delighted that there's going to be another generation
55:55that want to come and farm.
55:57You know, he's passed on a legacy not only of high-quality farming,
56:01but he's been a stalwart for the local community,
56:04because it's very easy to forget that, you know, farmers, we don't move.
56:07So, people come and go in and out of the villages,
56:09but farmers, we don't move.
56:10So, if you can be positive for your community,
56:14then that's a great thing, because you're always going to be here.
56:18If there's a flood, we're out trying to help.
56:20If there's snow, we're out shoveling it.
56:22It's all part and parcel of life here.
56:28It certainly seems that by working together so closely,
56:31the family are ensuring a strong and secure future for their farm.
56:36But for the final word on that, it's back to Millie.
56:40James did say it's mum that calls the shots around here,
56:44and I'm a little taken with those emus.
56:47What's an emu cost?
56:49£40.
56:51Really?
56:52Yeah.
56:53I'm going to guess some.
56:55Now, then, for you and your family, what's the plan?
56:58Oh, I think always moving forward, things are changing,
57:02having the cows on what was a traditionally arable farm...
57:07Yeah.
57:08..is great and exciting.
57:11So, moving forward.
57:12And you get even more animals.
57:13Yeah, more animals.
57:14What could be better?
57:15It's very exciting.
57:16Next week, it's over to John, who, as a proud Yorkshireman,
57:25is celebrating the heritage of the county.
57:28I've spent half a lifetime telling stories from all over the UK countryside.
57:39Well, that's quite a climb.
57:42But now, in four special countryside programmes, I'm back on home turf.
57:47Frame descent.
57:48Frame descent.
57:49Don't you know that?
57:50No.
57:51Get yourself organised.
57:52Everybody says that to me.
57:53Playing the same.
57:54Exploring the traditions.
57:56You can taste the difference, can't you?
57:59The heritage.
58:00Oh, yeah, there we go.
58:01Hurry on!
58:02Hurry on!
58:03Whoa!
58:04Yay!
58:05The legacy and the characters.
58:09That make me so proud that I was born here in Yorkshire.
58:15Would you like to drive?
58:16Really?
58:17Yeah.
58:18I'm an engine driver.
58:20Hope to see you then.
58:27Bye for now.
58:33And in September, Countryfile on stage.
58:35In Conversation at Kew Gardens.
58:37Tickets available at inconversationlive.co.uk now.
58:41And there's been a big Strictly announcement today.
58:43Find out more tomorrow morning on Scott Mills' Breakfast Show
58:46with some very special guests.
58:48Listen from 6.30 on BBC Sounds.
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