All language subtitles for Countryside College - 1x01_track3_eng

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CAFRE is Northern Ireland's College of Agriculture, Food, and
Rural Enterprise, where students like to get their hands dirty.

Whether that's in farming...
Come on now.

..food, flowers or foals.
Come on, boy.

Set across three
very different rural campuses,

all with world-class facilities,

here, it's not all about
the classroom.

You are right in the thick of it.

That's a wee dote.

In this series, we follow
some of the 1,700 students...

Excellent, well done.

..from the class of 2020.

Through the ups and downs...

The nerves are starting to kick in.

..of their academic year...

A healthy lamb,
that's what you want.

..and see what it really
takes to become

a custodian of the countryside.

It's September and the start
of term at the equestrian campus

in Enniskillen.

Birthday boy Luke Norton
from Longford is being dropped off

to the student house
by his parents for his second year

of equine management,
and his housemates have left him

a surprise.

Will I make your bed?

No, I can make my bed. Are you sure?
Yeah.

You know the way I like to have
things nice for you.

It's a happy house, it's very happy.
And everything is cosy and warm.

And don't forget the books.

Yes. Yeah.
You're in college now.

Remember that?

Have you more bags to take out?

Yeah, we brought two cars, Mum. OK.

It's an exciting year ahead for Luke
as his class will get to play a huge

role in the management of the
horse breeding unit.

This is his year because breeding
is what he wants to do.

And that's what this year is about.

OK, Luke.
Sure, call if you need to be fed.

Let me know that you're all right.

All right.
OK.

Love you. Love you lots. Be good.

Work hard, learn lots.

Make sure you do.
See you later, bye.

Let the fun begin!

50 miles away at the Loughry
food campus in Cookstown,

preparations are under way
for open evening.

They're hoping to attract
next year's intake.

Located by the Killymoon River,
Loughry first opened in 1908

as the Ulster Dairy School.

But for the last 25 years, it has
focused on providing education

and training for the food industry.

Up in his college rooms,

20-year-old Jack Graham from
Ballymoney is in his second year

of Food Technology,
Manufacturing and Sciences.

I've always had an interest in food.

Whenever I was no age,

I was always poking my nose in
when my mum was cooking,

you know, and seeing how
everything gets on,

to the science and
the actual production.

It's amazing what a product
goes through

before it actually
gets to the shelf.

The reason I came to CAFRE,
it's got hands-on experience.

I'm a practical fella and each
campus is like a mini family.

How are yous doing?
Yous all right?

For me, I would struggle with exams.

You know, I like to be away
doing something hands-on, you know.

So the connections with the industry
and the facilities that we have,

they're just fantastic.

And today marks the start
of Jack's kitchen trials

for the Chicken Challenge.

The class have been split into teams
and each given 12 weeks to develop

a new chicken product that
is nutritious, allergen free,

convenient and in
sustainable packaging.

For their brief,

Jack's team have to make
something tasty

out of waste product chicken liver.

At the Enniskillen campus,
second year Luke

feels right at home here.

A huge estate in the heart
of Fermanagh with 150 students

and 70 horses.

I've always had a huge interest
in horses.

It's just come down through
the family.

Come on!

I'm one of the first ones
in the family to actually start

working with horses and kind of take
the interest to the next level.

I got this, calm yourself.

Equine studies include the business
of horses, breeding, riding, racing

and caring for the animals.

A far cry from Luke's schooldays.

School, for me was, you know,

it was kind of something
that I had to do.

It was kind of a struggle to get
out of bed in the morning

to have to go, whereas now
I'm kind of like ready to go.

I want to come to college.

A passion for everything equine
is essential for students here,

with mucking out first thing
in their daily timetable.

We're up at the crack of dawn and
it's not because we have to do it,

it's because we want to do it.

You know, there's such a broad range
of students here, but everybody

has the one interest and
that's, that's horses.

With the yards cleaned
and grooming complete,

there's still one thing about
working with horses that Luke finds

hard to get to grips with.

That's our pain in the arse.

Doesn't matter how much time you put
into your hair the previous night,

or that morning, when you put
that helmet on your head,

it's ruined for the day.

Just ruins the whole day!

From foals to flowers...

At the horticulture site in the
Greenmount Campus

over in Antrim,
the students are checking

on the growth of the poinsettias
so that they'll be in peak condition

for selling at Christmas-time.

But it isn't only the plants on
campus that are perfectly pruned -

the 180 dairy cows
also require regular clipping.

A job that comes naturally
to 33-year-old

mature student Leanne Green.

I'm using the hairdressing skills
again.

Leanne was a hairdresser
for 13 years before deciding

to follow her dream of farming.

Clippers is clippers
at the end of the day.

Yeah, cattle is a wee bit easier
to work with than clients!

Agriculture degree
students Leanne and Katie

have been joined at the hip
since they first met at Greenmount

two years ago.

Go in, nearly like you're angling
her bone.

How we got close was, we milked
together on New Year's Day,

at 4am, we were up here,
milking cows,

while everyone was still partying!

We'll make a hairdresser
out of her yet!

As well as getting hands-on
with the dairy cows,

the students help manage

Greenmount's own
beef and sheep farms.

There's a lot of people come here
not off big farms.

And I was one of them.

And I never worked with sheep
before till I came here.

Originally, we were both
doing something else.

I'm just happy that I'm doing
something I love now.

I just wish I came to Greenmount
when I was 16.

Then again, you know, when you're
16, you think you know everything.

And I probably wouldn't
have worked as hard.

The girls admit college has
turned them both crazy for cows.

I recently started my own
pedigree herd,

and Katie and I are going to
Stirling in October to hopefully,

fingers crossed,
get my second heifer.

She tries to get me out on
loads of nights out,

and I'm like,
"No, I'm milking tonight."

She's like, "Get it changed,"
and I'm like, "No, I have to milk."

Saving for the next heifer.

COW MOOS

I know, darlin'.

I love these cows.

October marks the start of
the breeding and horse production

course where the second years
experience life at a stud.

These thoroughbred and sport horse
foals were born in the campus

six months ago. That's it, baby.

Under the expert guidance
of lecturer Gail, Luke's class

have just six weeks to train
the foals and prepare them

for auction at one of the most
prestigious foal sales in Ireland.

How are you today?

Everything today
is a new experience

for the foals, including equipment.
All OK? Yeah, all good.

This is our first morning
that we're going to be bringing them

out for officially to walk them.

A big part of it is making sure that
they're settled with us.

Well done, well done. Just giving
that animal reassurance constantly.

So we've a lot of work to do
in building her up, making sure

that we're building muscle,
we're putting it in the right place.

So that's down to the walkers.

And so it's off to the indoor arena
for these aspiring racehorses

to learn how to strut their stuff
in a ring for the first time.

Easy, whoa.

Easy.

That's it, good girl.

So from the foal's point of view,
what we first want to see

when they come in is that
there is a bit of connection

between them and the walker.

That's it, well done.
The foal needs to realise

that the student's in charge, but we
still want it to be a team work.

We don't want any aggression.

We want it to be a nice team
effort from the two of them.

Praise is so important here.

Can you take them?

It's proving an intense
morning's work for both

foal and student.

Well done.

And stand.

And stand, good girl.

Fitness levels are so important

because you've got to keep up
with them.

You can't be the reason
the foal can't walk on.

OK, you're not building up muscle.

If you're not hot and sweating,
it's not working.

Luke, how do you think it went?

She walked well enough.

She was engaged.

She did really good.

I felt you had a good rhythm
most of the time there.

Only five out of the 17
in the class

will be selected as walkers
in the ring for the foal sales.

Luke knows he has a lot of work
to do over the next month

if he wants to make the cut.

The main thing is that they are
calm

when they're around us
because we're going to be the ones

that are going be with them.

And a lot can happen
between now and then.

And it seems a close bond
has already been formed.

I've so much hair in my nose.

The October weekend that Greenmount
student Leanne has been saving

up for has finally arrived.

She and best friend Katie are off
to Scotland on a shopping spree,

but it's not a normal girls' trip -

they're heading to the annual
bull sales in Sterling.

I've always been obsessed
with the dairy industry,

but my teacher at Greenmount told me
you need to think outside the box.

So I went to Carlisle in May

and bought my first
pedigree shorthorn.

And she hasn't shut up
about it since!

I have seen a heifer
that I would really love.

She's the Victoria's Secret
of the cow world, I think!

Hopefully the price is right,

but I paid over 3,000
for my heifer in May.

I'm putting a cap on her
so she doesn't spend too much.

I keep her on the straight
and narrow.

Make sure she isn't too...

She's the wild one,

with the spending.

Katie's my best friend and
I'd be lost without her. Ah!

It's mid-term at the food campus.

Jack and his team are busy
working together

on their chicken liver product.

Today, they're preparing to bring
it to a panel of guest experts.

Jack's group have decided
on chicken liver bhajis.

Yes, chicken liver bhajis,

which Jack is finding hard
to stomach this morning.

Last night we had a wee bit of
a get together.

It was all light-hearted fun.

I wasn't in bed until around...

..three, maybe 4.00.

Like, a cooking class
after a night out is not

the nicest sort of mixture.

But it was fantastic.

I still made it in this morning.

Lecturer Emanuele is on hand
for some last minute tips.

I believe that it was maybe
slightly on the bland side,

but if we increase the
saltiness a little bit,

just staying within the limits of
the recommended guidelines for salt,

that could potentially be
something to look into.

We'd be quite confident
as a group, as a whole,

you know, it is a solid product.

One of the taste panellists invited
along today is award winning

chef, Will Brown.

It certainly smells amazing,
doesn't it?

They're coming on well, yeah.

A few speed bumps along the way.

We've managed to get here.

A nice local Northern Irish
chicken liver bhaji!

It's a product that's
definitely not used that often.

No.

Well, believe it or not, chicken
liver is my signature dish.

Oh, wow!

No pressure. No pressure!

With just seconds to go,
the team are feeling the nerves.

If they don't get good feedback
on their product,

it will be an uphill battle before
their final pitch in December.

It's scary, here yourself,

you've been working on the product
for that long.

You think it's going to be
absolutely fantastic.

But it's when you get to this stage,

it's a make or break situation.

Oh, dear.

Did the chicken liver bhaji
tickle chef Will's taste buds?

I was very worried that the liver
would've been lacking.

But the spice was there.

The texture was there.

It's great to see that young people
in Northern Ireland are enjoying

working with food and developing
new products.

There's not a lot of chefs
out there in Northern Ireland

can make a better bhaji than that.

It's the best foals in the country
that the equestrian students

are hoping to produce,

as the preparation continues
for their sales.

Luke is desperate to prove
he can walk the walk

and talk the talk in the ring.

Try and keep a little stiller.

You start treks at 7.30
and we're walking by eight.

So we need to be able
to look after ourselves

to make sure that we can
keep up with them.

With the foal sales just a few
weeks away, lecturer Gail

is pleased with the progress.

They've definitely all got a better
rhythm now when you're walking.

So with the foals, it's about making
sure they're walking straight

and that the hooves are growing
in the correct way

we want them to grow.

So today we had little
gait analysis markers put on

the front of their hooves.

They basically then gather
the data about how the foal's foot

was falling onto the ground
and how far their stride length was.

We are watching their growth
and development very much.

We're using a programme called
Road Track and basically it monitors

the foal's growth and compares it
to 30,000 foals around the world.

So amazing technology that is
fantastic to use for the students.

All the students here are hoping
they are the ones selected

to walk the foals in the ring
at the auction.

The college will pick who they think
suits the foal best.

So we're going to be busy,
but everybody will have a role.

Halloween traditionally is a big
deal for the second year students.

They have to organise a haunted
walk to freak out the first years.

And for Luke, it's a chance
to show off his make-up skills.

Yes, it's like a second little life
that you can do.

When the girls go out, a lot
of them would have asked me

to do them up for it.

Look how good it is.

You know, I'm not one of those
people that wears make-up every day

or anything like that.

You know, there's plenty
of people that are into it.

And, you know, you can kind
of admire their confidence

for doing it.

I have gone in way too heavy
with that!

In a nearby disused building,

the first years await their fate.

And Luke is ready for his targets.

I have a chainsaw,
there's no blade on it.

but it gives the effect,
the engine just lets rip.

So it's working well.

Yeah, we'll go together.

There's a person.
How do you get out?

CHAINSAW WHIRS

SCREAMING

We got a good few first years
scared at this stage.

We just got the college chef.

I'd no idea who she was
but anyway, we got her.

It's November and budding food
technologist Jack

from Loughry campus

is back home at his parents'
house for the weekend.

You get spoiled rotten
whenever you come home.

You may as well come home,

get pampered and then go back
into rough student life.

Jack spends his Sundays catching
up on college work, but he's taking

next month's Chicken Challenge
pitch all in his stride.

The module that we're following
at the minute

will have the actual pitch
that you do to Moy Park

as a company, standing up,
do a full presentation, and you just

talk them through the whole shebang.

So that's right up my street.

Mum would tell you that I wasn't
a very sociable, outgoing child.

I was a very nervous critter,
you know.

Then all of a sudden,

wow, here's me!

Ten out of ten, I have to say,

I'm quite the dab hand
at the Sunday dinner.

Chuck us down the Shloer there.

Please. Pease.

You know what they always say, no
matter what age you are,

your Ma can still beat you up!

Teach you some manners, isn't that
right? Manners cost nothing.

100 miles away in County Meath,

it's the November foal sales
at Tattersalls.

Ireland is the land of the horse.

It's a huge industry worth millions
to the economy.

For the equestrian students,

preparing their foals
for these sales...

Good boy, well done.

..has taught them
every bit of the business.

Everything they've learned
this term has been building

towards this moment in the ring.

And Luke has received the news
he has been longing for -

he will be a walker in the ring.

It's good.

It's good to be told that
you're going to be walking.

So this is Vibe.

We have just been told
that I'm going to be walking

out in the ring.
It'll all be over very quickly.

But it'll be good as well.

Like, there's been so much prep
has gone into this

over the last few weeks.

This is kind of our final moment.

Well done.

To attract the best price possible,

it's important that both foal
and walker put on a slick show.

I think I'll lose the glasses
because I'd be BLEEP condensating.

Walk on, walk on, good boy.

Walk on, walk on, walk on.

Well done.

Good boy, good boy.

Vibe's sister, a yearling,

recently sold for £1,000.

But lecturer Gail is hoping
for more here.

Easy, easy. Easy, easy.

I know, I know.

You're all right, you're a good lad.

Keep chatting to him,
you're doing a great job.

AUCTIONEER CALLS

Good boy, good boy.

AUCTION CONTINUES

Well done, Sir.

Good boy.

Luke coped fantastically today.

Vibe wasn't easy at times.

He sold for 6,500, which is
actually very good for him.

Luke is so enthusiastic.

You know, he listens to what
you ask him to do

and he tries his heart out.

I come here every year and I have
people in the industry going,

"Give me a blue person, I need
somebody in a coat to walk them."

It's because they know that we've
trained them right from the start.

It was a good experience, you know.

Yeah, no, I'm definitely proud.

You're OK.

I showed him off
and I mean, he made me look good.

It's definitely going be weird
going back because like, they were

in the box coming up and now we're
bringing an empty box home.

Right, let's go.

There's a awful lot
that went into that,

you know, getting to this stage.

And then it's just kind
of all over within a matter

of 15, 20 minutes.

We've seen all these
since they were just born.

It's a bit like, you know,
they're not coming back with us.

Good boy, well done.

You'll just be hoping
that he'll be well looked after

because they're certainly well
looked after when they're with us.

Soon, Vibe will be off to start
his new life across the water

in England, and after a successful
trip in October to the Sterling

bull sales, Leanne finally has
the heifer of her dreams,

home in County Down.

I was lucky enough to get a heifer
called Ballnabrock Lovely Maya.

She did 30 days' isolation
and she came home last Thursday.

She's doing great.

Maya, she was the second one
that came into the ring,

and I just said,
"No, that's my girl."

And so the hammer came down on her
heifer for a price of £3,360.

My plan for the foreseeable is,
I want to get her AI'ed

and get her in calf and hopefully
show her next year.

If everything goes to plan, Leanne
hopes to keep growing her herd.

Mummy was like,
"No more sales, Leanne."

And Katie and I have actually
booked to go back to Stirling

on February 1st, hopefully to get
number three.

I was the girl that used
to have a Chanel handbag.

I used to have Louboutin shoes.

See now? I'd rather spend
the money on a heifer any day.

I mean it.
I don't know what I was thinking.

Now I am working extra hard and I'll
probably not get to see anybody

over Christmas to get my next one.

December means it's almost
the end of the first term.

At the food campus at Loughry,

the Chicken Challenge
is in its final stage.

Today, each team of students
will present their product

to a judging panel from Moy Park,

one of Europe's
top chicken producers.

The nerves are starting to kick in,
it's getting very close now,

only a couple more minutes to go.

There is a lot at stake
as the module contributes

to their overall course mark
for the year.

The winning group will also
receive a check for £250.

It's Jack's team up next.

Thank you very much.

It's a shaky start, but finally,
after months of preparation,

Jack is ready to deliver.

So, good afternoon.

We are Karnataka Kitchen and we are
here to present our product today,

bahjis.

By our third kitchen trial,
we knew we had our product.

It's something new.
It's never been done before.

It's bursting with flavour
like a spice party on your tongue.

Very clever.
Thank you.

You know, it is iron, vitamin A,
vitamin B12.

That is a big selling point
in terms of liver, you know?

Over and done with.

Christmas!

After an anxious wait, it's time
to find out which group

is the winner, winner,
chicken dinner.

Will the bahjis beat the naked
nougats or the pulled fillets?

The results are in.

So, without further ado,

first place goes to...

..Karnataka Kitchen.

I want to steal with pride
this product.

So you're going to see it on the
shelf in a couple of years

unless yous get there first!

Fantastic day, great experience
was had, all the feedback

they gave back was all very
positive.

They said it was a great product,
great flavour.

It's fantastic.

We'll go for a bit of
chill time now!

This is Christmas-time started,
this is a good, good start to it,

so long may it continue.

As winter takes hold, the busy
first term comes to an end

at the three campuses of the
countryside college,

and everyone is ready
for the Christmas break.

At the agricultural campus
at Greenmount,

the students' poinsettias
are selling like hotcakes.

The foodie Loughry lot enjoy a trip
to the Christmas markets in Belfast.

A good six weeks off for Christmas,
so I can't wait.

Probably go and have a few
pints of beer.

Have a good oul boogie.

And at the Enniskillen Christmas
formal, it's a chance for the horse

students to let their hair down.

It's a nice little kind of
wind down from the year

so far, because we've just been so
busy with assignments that we got.

It's nice for everybody
to get together

before they go off to Christmas.

And the back! Woohoo!

Look at this!

Next time on Countryside College...

It's spring term, which brings
new life to the campuses.

And every time one of them moves,

I'm like, "Oh, this could be it."

And new experiences.

Sorry!

But none of the students could
predict a global pandemic.

It's probably the most serious thing
that's ever happened in my lifetime,

and my parents' lifetime as well.

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