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These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:04,080 A year has passed on my East Sussex smallholding. 2 00:00:04,080 --> 00:00:08,920 I've been spending more time out of the kitchen and in the garden. 3 00:00:08,920 --> 00:00:12,560 This helps me get away from absolutely everything. 4 00:00:12,560 --> 00:00:14,200 You can't not love this. 5 00:00:14,200 --> 00:00:15,400 Come on! 6 00:00:15,400 --> 00:00:17,400 I've had plenty of successes... 7 00:00:17,400 --> 00:00:20,520 I've got a glut of ingredients that I'm going to be sharing. 8 00:00:20,520 --> 00:00:22,920 And that's a lovely thing. 9 00:00:22,920 --> 00:00:24,640 ..and a few failures, too. 10 00:00:24,640 --> 00:00:27,800 I've just been to feed the pigs, and they're not there. 11 00:00:27,800 --> 00:00:30,360 But with the help of my friends and neighbours... 12 00:00:30,360 --> 00:00:32,400 Come on, Stu, get your back into it! 13 00:00:32,400 --> 00:00:34,440 I thought farming was just about animals! 14 00:00:34,440 --> 00:00:36,440 No-one talks about fencing. 15 00:00:36,440 --> 00:00:38,520 ..I'm going to bring in more produce... 16 00:00:38,520 --> 00:00:41,160 I'm going to see if I can get some wheat in the ground. 17 00:00:41,160 --> 00:00:43,680 ..more livestock... 18 00:00:43,680 --> 00:00:47,000 I've never seen so much poo in a field in all my life! 19 00:00:47,000 --> 00:00:49,800 ..and use every inch of my land and garden... 20 00:00:49,800 --> 00:00:51,160 Here we go. 21 00:00:51,160 --> 00:00:53,040 First Wareing potato. 22 00:00:53,040 --> 00:00:54,920 It's hard work, but it's worth it. 23 00:00:54,920 --> 00:00:56,760 ..all year round... 24 00:00:56,760 --> 00:00:58,680 You know autumn's just around the corner 25 00:00:58,680 --> 00:01:00,880 when the sun goes behind the clouds. 26 00:01:00,880 --> 00:01:04,360 ..because I know a better understanding of ingredients... 27 00:01:04,360 --> 00:01:07,280 So much more to learn, so many new dishes to cook. 28 00:01:07,280 --> 00:01:09,960 ..will lead to some incredible new recipes... 29 00:01:09,960 --> 00:01:11,120 This place is on fire. 30 00:01:11,120 --> 00:01:13,320 It just gets better and better and better. 31 00:01:13,320 --> 00:01:17,920 ..as I discover the secrets of a kitchen garden. 32 00:01:28,400 --> 00:01:30,960 In my time here on the smallholding, 33 00:01:30,960 --> 00:01:34,800 I've tried to maximise every bit of space I've got, 34 00:01:34,800 --> 00:01:39,840 and that includes a piece of land dedicated to experiments. 35 00:01:39,840 --> 00:01:41,880 So this is the wheat. 36 00:01:44,400 --> 00:01:45,440 Smells good. 37 00:01:47,520 --> 00:01:51,080 So when I was given some wheat grain earlier in the year, 38 00:01:51,080 --> 00:01:54,480 although I was told not to plant it until next spring, 39 00:01:54,480 --> 00:01:56,280 I just couldn't wait. 40 00:01:56,280 --> 00:01:58,360 This is not the right time to be planting it. 41 00:01:58,360 --> 00:02:00,600 But I did do a little bit and I was curious. 42 00:02:00,600 --> 00:02:02,280 And when they first started shooting up, 43 00:02:02,280 --> 00:02:06,640 they looked absolutely incredible, perfect, lovely lines of wheat. 44 00:02:06,640 --> 00:02:10,080 And I was quite surprised because I actually didn't think it would take. 45 00:02:10,080 --> 00:02:13,040 Now the sun is starting to disappear, 46 00:02:13,040 --> 00:02:15,880 you can see it just looks like grass or weeds. 47 00:02:15,880 --> 00:02:17,840 This area was just a bit of fun. 48 00:02:17,840 --> 00:02:19,200 And look at it, dying back. 49 00:02:19,200 --> 00:02:22,040 It can only put some good back into the soil. 50 00:02:22,040 --> 00:02:25,160 I suppose I'd better take my bread sign out. 51 00:02:25,160 --> 00:02:28,760 There's going to be no bread in this bed, that's for sure. 52 00:02:28,760 --> 00:02:30,000 A bread lollipop. 53 00:02:33,120 --> 00:02:36,200 Although a wheat harvest is unlikely this year, 54 00:02:36,200 --> 00:02:40,040 I've had much more success with extending my orchard. 55 00:02:43,160 --> 00:02:46,440 Last year, I planted a whole new area of apple trees 56 00:02:46,440 --> 00:02:49,120 in a previously unused patch of land. 57 00:02:50,160 --> 00:02:51,560 This is the russet. 58 00:02:52,880 --> 00:02:55,560 This one, got tarte tatin written all over it. 59 00:02:59,240 --> 00:03:02,600 There we go. First one in. 60 00:03:02,600 --> 00:03:07,640 Whilst it will still be a few years until these trees bear fruit... 61 00:03:07,640 --> 00:03:11,720 ..the more established orchard has had a great season. 62 00:03:11,720 --> 00:03:13,720 I've inherited all these apple trees. 63 00:03:13,720 --> 00:03:16,040 We've got the cooking apples, the eating apples. 64 00:03:16,040 --> 00:03:19,120 There's a lot of apples come off these trees. 65 00:03:19,120 --> 00:03:23,280 And over the years, I've made apple juice, apple vinegar, 66 00:03:23,280 --> 00:03:25,000 lots of apple crumble. 67 00:03:25,000 --> 00:03:27,200 The cows are having them, the pigs are having them. 68 00:03:27,200 --> 00:03:28,800 I've shared a lot with the community, 69 00:03:28,800 --> 00:03:30,680 but there's just too much. 70 00:03:30,680 --> 00:03:32,480 So I want to do something different. 71 00:03:32,480 --> 00:03:34,680 I want to learn how to make cider. 72 00:03:34,680 --> 00:03:36,520 I've got lots of questions. 73 00:03:36,520 --> 00:03:38,560 I want to know if my apples are any good. 74 00:03:38,560 --> 00:03:41,040 And I want to know if they're good enough to make cider. 75 00:03:49,960 --> 00:03:54,040 And where better to get an answer than the West Country? 76 00:03:54,040 --> 00:03:57,400 So I'm travelling to the Newt Hotel in Somerset, 77 00:03:57,400 --> 00:04:01,480 which is home to 65 acres of cider-producing apple trees... 78 00:04:02,480 --> 00:04:03,960 Right, to the orchard. 79 00:04:03,960 --> 00:04:07,760 ..grown under the watchful eye of cellar master Greg Carnell. 80 00:04:09,720 --> 00:04:13,920 The classic cider-making weather. Yeah, it's worth getting wet. 81 00:04:15,400 --> 00:04:19,520 On a rainy day like today, a ride in Greg's buggy is the best way 82 00:04:19,520 --> 00:04:23,240 to stay dry and tour this vast orchard. 83 00:04:28,040 --> 00:04:30,640 Best way to make cider is pick the apples off the floor 84 00:04:30,640 --> 00:04:32,160 because they fall when they're ripe. 85 00:04:32,160 --> 00:04:34,240 So picking them from the trees is not ideal. 86 00:04:34,240 --> 00:04:37,000 So we actually let the apples fall before we harvest them up. Oh, OK. 87 00:04:37,000 --> 00:04:40,040 Let's give it a go. Just try a bit of that, see what you think. 88 00:04:40,040 --> 00:04:41,680 It's called a Morgan Sweet. 89 00:04:41,680 --> 00:04:43,360 Quite dry. 90 00:04:43,360 --> 00:04:46,360 It is quite dry, but it's slightly underripe. 91 00:04:46,360 --> 00:04:48,840 Let's see if this is any better because it's on the floor 92 00:04:48,840 --> 00:04:50,600 so it may have ripened up a bit. 93 00:04:50,600 --> 00:04:51,960 Try another bit. 94 00:04:56,200 --> 00:04:58,840 It's definitely got some more sweetness. Definitely sweeter. 95 00:05:00,040 --> 00:05:01,840 The next question I would like to know is, 96 00:05:01,840 --> 00:05:03,800 can you make cider from ANY apples? 97 00:05:03,800 --> 00:05:06,520 The answer to that is absolutely, yes, you can. Really? 98 00:05:06,520 --> 00:05:09,080 Whether it's any good or not is a different thing. 99 00:05:09,080 --> 00:05:11,880 But, yeah, you can. If you made a cider from an eating apple, 100 00:05:11,880 --> 00:05:14,720 you're going to get a very acidic, crisp, light cider. 101 00:05:14,720 --> 00:05:17,400 If you go to try and make it out of Bramleys, for example, 102 00:05:17,400 --> 00:05:19,120 it's going to be pretty much undrinkable. 103 00:05:19,120 --> 00:05:21,640 It's so sharp and acid, it's going to be over-sharp. 104 00:05:21,640 --> 00:05:24,520 I've got both. I've got eaters and I've got Bramley, a lot of Bramleys. 105 00:05:24,520 --> 00:05:26,920 Perfect combination, blend them together. So you're blending 106 00:05:26,920 --> 00:05:29,960 those apples together to give it some sharpness and give it some... Sweetness. 107 00:05:29,960 --> 00:05:32,960 Give it some sweetness and take it off. So it's all about that blend. 108 00:05:32,960 --> 00:05:34,480 It's reassuring to find out 109 00:05:34,480 --> 00:05:37,960 the apples I've got at home have the potential to make 110 00:05:37,960 --> 00:05:41,280 great cider, regardless of being sweet or sour. 111 00:05:42,920 --> 00:05:45,560 Right, what we've got here is the Dabinett apples, 112 00:05:45,560 --> 00:05:48,280 and it's one of the mainstays for a base cider. 113 00:05:48,280 --> 00:05:50,840 So it's a lovely little apple. Small, isn't it? Cider apples 114 00:05:50,840 --> 00:05:52,800 are smaller than eating apples, generally. 115 00:05:52,800 --> 00:05:56,120 It's a bitter, sharp apple, classic, so that's got some tannin in. 116 00:05:56,120 --> 00:05:58,880 Try this. This is going to be different. 117 00:05:58,880 --> 00:06:01,320 And actually, Dabinett is a bitter apple as well. 118 00:06:01,320 --> 00:06:03,760 Ugh! That's not nice. 119 00:06:03,760 --> 00:06:06,000 I feel like my tongue has been through a tumble dryer. 120 00:06:06,000 --> 00:06:09,600 I have to say, I can't imagine that being a good drink. 121 00:06:09,600 --> 00:06:12,600 That's the challenge. OK. So I think, let's go off to the cellar 122 00:06:12,600 --> 00:06:14,400 and try some of that Dabinett cider. 123 00:06:14,400 --> 00:06:16,960 Yeah. Let's do it. Away we go. 124 00:06:24,920 --> 00:06:28,080 Unlike beer, cider is fermented, not brewed... 125 00:06:29,200 --> 00:06:31,040 ..with the production process being much 126 00:06:31,040 --> 00:06:33,160 more similar to winemaking. 127 00:06:33,160 --> 00:06:35,680 Wow. 128 00:06:33,160 --> 00:06:35,680 MARCUS CHUCKLES 129 00:06:35,680 --> 00:06:38,080 It looks like Nasa! 130 00:06:38,080 --> 00:06:39,520 So where does it start? 131 00:06:39,520 --> 00:06:42,280 Apple juice goes into the tank. This is where we add the yeast. 132 00:06:42,280 --> 00:06:45,360 The yeast is going to turn the sugar in the apple juice into alcohol. 133 00:06:45,360 --> 00:06:48,600 And that takes in here about anything sort of three to six weeks. 134 00:06:48,600 --> 00:06:53,160 And then we mature it for anywhere between three and six months. 135 00:06:53,160 --> 00:06:55,040 I heard you started as a hobby. 136 00:06:55,040 --> 00:06:57,760 I did. All started for me about 15 years ago, 137 00:06:57,760 --> 00:06:59,480 making a gallon of cider. 138 00:06:59,480 --> 00:07:01,520 And then it just went totally out of control. 139 00:07:01,520 --> 00:07:04,320 So from a hobby to this tells me there's a possibility 140 00:07:04,320 --> 00:07:06,080 I can reach for the stars. 141 00:07:06,080 --> 00:07:07,760 Absolutely. Right. What do I need? 142 00:07:07,760 --> 00:07:10,200 You need to have nice, clean apples. You need to wash them. 143 00:07:10,200 --> 00:07:13,000 Put your juice into your container. Something like that? Exactly. 144 00:07:13,000 --> 00:07:15,560 That's a demijohn, a four-and-a-half-litre demijohn. 145 00:07:15,560 --> 00:07:19,040 And you put a little air lock in the top and leave it in a warm room. 146 00:07:19,040 --> 00:07:22,600 Nothing else? The natural yeast on the apple will actually start fermenting. 147 00:07:22,600 --> 00:07:25,520 And then after about a couple of weeks, you'll see that it stops 148 00:07:25,520 --> 00:07:28,080 bubbling and all the sediment's gone to the bottom at that point, 149 00:07:28,080 --> 00:07:29,840 then all you need is another one of these, 150 00:07:29,840 --> 00:07:32,680 get a siphon and just siphon it into the other one, top it up. 151 00:07:32,680 --> 00:07:35,880 You can just use a 10% sugar solution, put a bung in 152 00:07:35,880 --> 00:07:37,800 to keep the air off, keep it cool, 153 00:07:37,800 --> 00:07:39,840 and then just leave that, leave it alone. 154 00:07:39,840 --> 00:07:42,640 Well, you've talked to me about it and you've told me all about it. 155 00:07:42,640 --> 00:07:45,640 Now, can I taste some? Absolutely. Let's do it. Follow me. Thank you. 156 00:07:46,960 --> 00:07:49,280 Due to the similarities to winemaking, 157 00:07:49,280 --> 00:07:52,960 good quality cider can make the perfect complement to food. 158 00:07:52,960 --> 00:07:54,800 Ah, lunch! 159 00:07:52,960 --> 00:07:54,800 GREG CHUCKLES 160 00:07:54,800 --> 00:07:56,840 With cider. Wow. 161 00:08:01,840 --> 00:08:04,840 Is it like wine, where you have to swirl it around? Absolutely. 162 00:08:04,840 --> 00:08:07,640 Back in 1750, it was the gentry's drink. 163 00:08:07,640 --> 00:08:10,560 And that was...it was on the table instead of wine. 164 00:08:10,560 --> 00:08:13,840 So, this is an 8% palate cleanser. 165 00:08:13,840 --> 00:08:18,280 So you'd pair this with fish, something like sea bass, scallops. 166 00:08:18,280 --> 00:08:21,000 Actually, cider can be drunk and consumed the same way 167 00:08:21,000 --> 00:08:22,880 and paired the same way as a wine. 168 00:08:22,880 --> 00:08:24,400 I can see you've got some beans here. 169 00:08:24,400 --> 00:08:26,920 We do, yeah. We've got some lovely beans there from the estate. 170 00:08:28,680 --> 00:08:31,720 I can quite honestly see why you can call this a wine 171 00:08:31,720 --> 00:08:33,720 because you don't get the nose of an apple. 172 00:08:33,720 --> 00:08:37,440 It's there, but it's...it's fruit. It's delicious. Absolutely. 173 00:08:37,440 --> 00:08:39,440 It smells great. It tastes... Clean, crisp. Yes. 174 00:08:39,440 --> 00:08:40,720 And eaten with the beans 175 00:08:40,720 --> 00:08:43,360 and the dressing and the freshness of the garden, 176 00:08:43,360 --> 00:08:46,200 that combination, that match certainly does work. 177 00:08:46,200 --> 00:08:48,000 This is a different ball game completely. 178 00:08:48,000 --> 00:08:49,640 This is our Dabinett cider. 179 00:08:49,640 --> 00:08:51,680 So it's proper tannic cider. 180 00:08:51,680 --> 00:08:54,040 Its bitterness, you've got astringency, 181 00:08:54,040 --> 00:08:56,440 some green apple going on there as well. 182 00:08:56,440 --> 00:08:59,200 It's a complex, grown-up cider, as we call it. 183 00:09:00,920 --> 00:09:03,360 Are you picking up the astringency and the bitterness, though, 184 00:09:03,360 --> 00:09:05,320 from the tannin? It really does dry your mouth out. 185 00:09:05,320 --> 00:09:07,280 It's almost like a good red wine. Absolutely. 186 00:09:07,280 --> 00:09:11,520 So, we're going to pair this with some lovely British beef. 187 00:09:11,520 --> 00:09:16,040 This Dabinett is an alternative for something like a nice Shiraz. 188 00:09:16,040 --> 00:09:18,440 I actually can't quite believe that 189 00:09:18,440 --> 00:09:21,440 what I was tasting earlier, that was almost inedible, 190 00:09:21,440 --> 00:09:23,320 has turned into that. 191 00:09:23,320 --> 00:09:25,120 That's the brilliance of cider making. 192 00:09:26,920 --> 00:09:31,200 So, this is unoaked cider, pudding cider, we'll call it really, 193 00:09:31,200 --> 00:09:32,720 ice cider. 194 00:09:32,720 --> 00:09:35,960 I can get banana, really strong banana off this, which is part 195 00:09:35,960 --> 00:09:38,160 of the apple profile that's happening on there. 196 00:09:38,160 --> 00:09:39,760 That is brilliant, actually. 197 00:09:39,760 --> 00:09:42,960 I think a glass of that at the end of a meal, 198 00:09:42,960 --> 00:09:45,400 for me, I'd drop a little piece of ice into that, 199 00:09:45,400 --> 00:09:48,640 just for that freshness, that sweet freshness that... I love it. 200 00:09:48,640 --> 00:09:50,480 So you're going to buy a bottle? 201 00:09:52,120 --> 00:09:53,840 No, I'm going to try and make some! 202 00:09:53,840 --> 00:09:56,240 I'm really...I'm really impressed. I really am. Thank you. 203 00:09:56,240 --> 00:09:59,800 I think the pairing, it's on the levels of winemaking. 204 00:09:59,800 --> 00:10:02,520 And it's as interesting as winemaking. 205 00:10:02,520 --> 00:10:05,000 So my expectations have gone through the roof. 206 00:10:12,560 --> 00:10:14,200 One thing I know for sure, 207 00:10:14,200 --> 00:10:17,840 my next box of apples is going straight into the press. 208 00:10:21,440 --> 00:10:24,080 I'm really keen nothing goes to waste. 209 00:10:24,080 --> 00:10:29,400 So using traditional methods to store produce is one solution. 210 00:10:29,400 --> 00:10:33,000 And that's what I'm doing with one of my favourite ingredients. 211 00:10:34,120 --> 00:10:35,920 So I've got a glut of ginger, 212 00:10:35,920 --> 00:10:38,480 and rather than just leave it and then in a few months 213 00:10:38,480 --> 00:10:40,320 or a month from now, throw it away, 214 00:10:40,320 --> 00:10:41,760 I'm preserving it. 215 00:10:41,760 --> 00:10:44,040 Ginger's a little bit of a love-hate thing. 216 00:10:44,040 --> 00:10:46,400 You either like it or you don't. But I love it. 217 00:10:46,400 --> 00:10:49,080 When it's raw and you put it into your cookery, you've got to remember 218 00:10:49,080 --> 00:10:51,320 that you've got to remove it before you serve your dish. 219 00:10:51,320 --> 00:10:54,360 But this way, you can chop it up and you can leave it in. 220 00:10:54,360 --> 00:10:56,200 Great in a curry. 221 00:10:56,200 --> 00:10:57,960 It's quite a fiddly job. 222 00:10:57,960 --> 00:10:59,720 Takes quite a while. 223 00:11:00,880 --> 00:11:04,760 When I'm doing long jobs, whether I'm digging, preserving some ginger, 224 00:11:04,760 --> 00:11:06,720 sometimes I reflect on how I got here. 225 00:11:06,720 --> 00:11:08,480 The people that I've met along the way, 226 00:11:08,480 --> 00:11:10,320 they all have one thing in common. 227 00:11:10,320 --> 00:11:12,640 That was a passion for food. 228 00:11:12,640 --> 00:11:17,480 And in the community of farming, the passion is still the same. 229 00:11:17,480 --> 00:11:19,680 It's brilliant. Absolutely brilliant. 230 00:11:21,400 --> 00:11:23,800 The ginger needs to boil for about half an hour. 231 00:11:24,920 --> 00:11:27,960 Enough time for me to reflect on the past. 232 00:11:29,360 --> 00:11:32,400 I'm sitting here thinking, years of running my own restaurant, 233 00:11:32,400 --> 00:11:35,720 there's one bit about food that I missed - 234 00:11:35,720 --> 00:11:39,320 it was this, this around me, this kitchen garden. 235 00:11:39,320 --> 00:11:43,280 The farming, the growers, brilliant produce arriving at my back door, 236 00:11:43,280 --> 00:11:44,600 took it all for granted. 237 00:11:44,600 --> 00:11:46,720 Now I'm sitting in my own little Garden of Eden, 238 00:11:46,720 --> 00:11:49,520 it's making me look at food in a completely different way. 239 00:11:49,520 --> 00:11:51,720 So, ginger softening up. 240 00:11:51,720 --> 00:11:53,840 You see, it's changed colour. 241 00:11:57,000 --> 00:12:00,160 I'm adding sugar, peppercorns and cloves 242 00:12:00,160 --> 00:12:02,520 to make a sweet and spicy syrup. 243 00:12:08,720 --> 00:12:10,680 The first thing you get is sweetness. 244 00:12:10,680 --> 00:12:14,160 And then you get this colossal explosion of heat 245 00:12:14,160 --> 00:12:16,720 and warmth in the back of your throat. 246 00:12:16,720 --> 00:12:18,920 That's the true strength of ginger. 247 00:12:18,920 --> 00:12:21,320 Wow. Big flavour. 248 00:12:21,320 --> 00:12:25,480 Once the ginger is soft and sticky, it's ready to be jarred up, 249 00:12:25,480 --> 00:12:28,480 where it should last up to six months unopened. 250 00:12:31,760 --> 00:12:33,480 Looks good, smells good... 251 00:12:34,760 --> 00:12:37,600 ..I'm sure it's going to taste good, too. 252 00:12:51,640 --> 00:12:56,880 When I'm not cooking or planting, I'm looking after the livestock. 253 00:12:56,880 --> 00:13:00,480 And today, I'm moving the pigs into the same area 254 00:13:00,480 --> 00:13:02,560 as my newly acquired piglets. 255 00:13:06,600 --> 00:13:08,960 They're living on the other side of the smallholding. 256 00:13:12,200 --> 00:13:15,800 So my neighbour Stu is here with his trailer to help me out. 257 00:13:17,080 --> 00:13:19,520 We're moving them because they've done their job here, 258 00:13:19,520 --> 00:13:22,440 but we're also preparing them for the inevitable. 259 00:13:22,440 --> 00:13:24,160 They're going to go eventually, 260 00:13:24,160 --> 00:13:27,120 but probably more, probably one by one. 261 00:13:27,120 --> 00:13:29,720 And rather than leave one on its own, we're moving them over 262 00:13:29,720 --> 00:13:32,200 with the other pigs so they've got a bit of company. 263 00:13:32,200 --> 00:13:33,840 Let's see how this move goes. 264 00:13:33,840 --> 00:13:36,080 It's never easy getting Mangalica pigs 265 00:13:36,080 --> 00:13:38,480 into the back of a truck, that I do know. 266 00:13:38,480 --> 00:13:40,520 Let's see how this one goes. 267 00:13:42,040 --> 00:13:44,840 What are our chances of getting these straight into the back of that? 268 00:13:44,840 --> 00:13:47,080 Zero. What do you mean, zero? 269 00:13:47,080 --> 00:13:50,240 I reckon that we're going to struggle here. 270 00:13:50,240 --> 00:13:52,280 Go on. Off you go. 271 00:13:52,280 --> 00:13:54,720 This would be a miracle. Crikey! 272 00:13:56,640 --> 00:13:59,760 Hang on. Get the other one as well, let's stay nice and calm. 273 00:13:59,760 --> 00:14:00,800 Go on. Go on. 274 00:14:00,800 --> 00:14:03,680 Mind. Oh! Come on. 275 00:14:00,800 --> 00:14:03,680 MARCUS CLICKS HIS TONGUE 276 00:14:03,680 --> 00:14:04,760 Come on. 277 00:14:04,760 --> 00:14:05,840 Shall I walk in? 278 00:14:05,840 --> 00:14:08,280 Come on. Yeah. Come on. 279 00:14:11,360 --> 00:14:13,400 Come on. I wish I had the food. 280 00:14:13,400 --> 00:14:15,720 The problem is, I didn't expect them to come this close. 281 00:14:15,720 --> 00:14:18,280 No, they're quite inquisitive, aren't they? Come on. 282 00:14:18,280 --> 00:14:20,600 Let's keep them there and I'll get some food. 283 00:14:20,600 --> 00:14:22,280 Of course, there's none in it. 284 00:14:22,280 --> 00:14:23,520 The bag might be enough. 285 00:14:23,520 --> 00:14:25,760 I wonder if I just rattle it, they'll think it is. 286 00:14:28,560 --> 00:14:31,000 We get one in, the other one might just go. 287 00:14:34,240 --> 00:14:36,520 Think they're going to need some feed. 288 00:14:37,600 --> 00:14:38,880 I'll go and get some. 289 00:14:39,880 --> 00:14:42,040 I thought I had some, but I haven't. 290 00:14:42,040 --> 00:14:45,000 These are getting too fat. Why haven't you eaten them yet? 291 00:14:49,520 --> 00:14:51,920 PIG SQUEALS 292 00:14:53,520 --> 00:14:55,720 I'd better go get some food then. 293 00:14:55,720 --> 00:14:58,200 That didn't go very well. 294 00:14:58,200 --> 00:15:00,680 Funny creatures, pigs. 295 00:15:00,680 --> 00:15:03,120 I told him it would be a disaster. 296 00:15:04,240 --> 00:15:05,480 Look at them. 297 00:15:05,480 --> 00:15:08,800 They've got to be the most badly behaved animals, 298 00:15:08,800 --> 00:15:10,360 at least on the farm. 299 00:15:12,600 --> 00:15:16,960 And where food goes, I'm hoping so will the pigs. 300 00:15:18,360 --> 00:15:21,160 Now they go for a bath, look. 301 00:15:21,160 --> 00:15:22,200 Great. 302 00:15:23,800 --> 00:15:26,520 They've spent all winter following me around these woods. 303 00:15:26,520 --> 00:15:27,800 They've not left me alone. 304 00:15:27,800 --> 00:15:30,760 Whenever I'm in here, they're always following me around. 305 00:15:30,760 --> 00:15:32,600 The minute a trailer turns up... 306 00:15:32,600 --> 00:15:35,880 Come on. RATTLES FEED CONTAINER 307 00:15:35,880 --> 00:15:39,720 Come on. Come on. Come on, piggies. Come on. 308 00:15:39,720 --> 00:15:42,000 It's times like this I wish I had names for them. 309 00:15:42,000 --> 00:15:44,800 CONTINUES RATTLING FEED 310 00:15:42,000 --> 00:15:44,800 Come on. 311 00:15:44,800 --> 00:15:46,600 Come on, piggies! 312 00:15:48,360 --> 00:15:50,000 Come on. 313 00:15:48,360 --> 00:15:50,000 CLICKS TONGUE 314 00:15:50,000 --> 00:15:53,240 People often asked why I wanted to be a sheep farmer. 315 00:15:53,240 --> 00:15:56,040 I think this is a good example. 316 00:15:57,120 --> 00:15:59,120 This is not easy. 317 00:15:59,120 --> 00:16:02,480 Stuart, I think it's just going to be one of those days. 318 00:16:02,480 --> 00:16:05,440 I wouldn't mind, but they're not exactly going to the abattoir, are they? 319 00:16:05,440 --> 00:16:07,720 No. Well, they don't know that, I suppose. 320 00:16:07,720 --> 00:16:09,160 Come on. Come on. 321 00:16:09,160 --> 00:16:11,600 Look, they're eating, look. Come on. 322 00:16:11,600 --> 00:16:14,120 Problem is, there's so many sweet chestnuts and things, 323 00:16:14,120 --> 00:16:16,320 that they're just not even hungry, are they? 324 00:16:16,320 --> 00:16:18,200 And they're big now, aren't they? They're huge. 325 00:16:18,200 --> 00:16:20,000 I think it's time, on the back of this, 326 00:16:20,000 --> 00:16:21,560 it's time to get them booked in. 327 00:16:21,560 --> 00:16:23,920 They've just pushed me to the limit now. 328 00:16:25,160 --> 00:16:28,000 It's time to rethink our strategy. 329 00:16:28,000 --> 00:16:29,720 What do you think we should do? 330 00:16:29,720 --> 00:16:32,440 Back the trailer in, put some straw in, 331 00:16:32,440 --> 00:16:34,480 basically turn that into a pig house, 332 00:16:34,480 --> 00:16:36,840 feed them in there for a couple of days. 333 00:16:36,840 --> 00:16:38,960 They can sleep in there, get used to it. 334 00:16:41,760 --> 00:16:43,440 Right. Let's do this. 335 00:16:49,080 --> 00:16:50,840 That'll do. 336 00:16:52,360 --> 00:16:55,160 One feeding trough. A trough and some straw. 337 00:16:55,160 --> 00:16:56,880 With a bit of luck, 338 00:16:56,880 --> 00:16:59,120 they'll find the food and they'll go in there. 339 00:16:59,120 --> 00:17:01,240 You're going to sneak up on them one night, 340 00:17:01,240 --> 00:17:03,440 close the door, job done. 341 00:17:03,440 --> 00:17:04,760 Let's hope they go in. 342 00:17:04,760 --> 00:17:06,560 I suppose that's one-nil to the pigs. 343 00:17:06,560 --> 00:17:07,880 Try again another... 344 00:17:07,880 --> 00:17:10,840 I think that's several-nil to the pigs by now! 345 00:17:13,320 --> 00:17:16,360 I think some fresh straw is our last hope. 346 00:17:18,600 --> 00:17:20,240 It smells good. 347 00:17:22,160 --> 00:17:24,400 Oh, look at that. They like that. 348 00:17:25,560 --> 00:17:27,440 I need a door out of here. 349 00:17:28,600 --> 00:17:32,760 Don't... Tantalisingly close. Don't make any sudden moves. 350 00:17:32,760 --> 00:17:34,760 Come on. 351 00:17:36,400 --> 00:17:37,960 We're this close. 352 00:17:37,960 --> 00:17:39,920 Yes, yes, yes, yes! 353 00:17:39,920 --> 00:17:41,560 Stuart, do your thing. 354 00:17:42,760 --> 00:17:45,120 In they go. TRAILER DOOR SLAMS SHUT 355 00:17:45,120 --> 00:17:48,200 We should have just got some straw in the first place. 356 00:17:48,200 --> 00:17:52,240 You just can't... You can't plan anything, can you, with animals? 357 00:17:52,240 --> 00:17:55,040 All right, let's get them to the woods. 358 00:17:57,680 --> 00:17:59,320 Finally captured, 359 00:17:59,320 --> 00:18:02,880 it's time for them to be moved to the new area with the piglets. 360 00:18:04,600 --> 00:18:06,280 There we go. 361 00:18:06,280 --> 00:18:08,160 Come on, guys. That wasn't so bad. 362 00:18:10,000 --> 00:18:13,160 I love the way they go really cautiously. 363 00:18:15,160 --> 00:18:17,000 Say goodbye to them, Stuart. 364 00:18:17,000 --> 00:18:19,720 That's two more happy pigs. Job done. Yeah. 365 00:18:28,640 --> 00:18:30,680 The kitchen garden and the orchard 366 00:18:30,680 --> 00:18:33,520 have been amazingly productive for me this year. 367 00:18:33,520 --> 00:18:37,320 But looking at the unused spaces around my new trees, 368 00:18:37,320 --> 00:18:40,680 I'm sure I could be planting more in this area. 369 00:18:42,360 --> 00:18:44,800 I've heard about a couple growing food 370 00:18:44,800 --> 00:18:47,200 using a method called forest gardening 371 00:18:47,200 --> 00:18:49,920 that makes use of all their land. 372 00:18:50,920 --> 00:18:53,440 So I've travelled to East Grinstead 373 00:18:53,440 --> 00:18:58,120 to find out more from pioneering planters Charles and Lisa Hooper. 374 00:18:59,400 --> 00:19:03,040 So, a forest garden seem like two different things. 375 00:19:03,040 --> 00:19:04,880 Explain, because I'm curious. 376 00:19:04,880 --> 00:19:07,520 You're creating a forest, if you like, by using 377 00:19:07,520 --> 00:19:10,920 the different layers of the canopy, but you're controlling it, 378 00:19:10,920 --> 00:19:14,480 you're contriving it with the plants that you're putting in. OK. 379 00:19:14,480 --> 00:19:17,960 If you look into how a forest is combined, 380 00:19:17,960 --> 00:19:20,400 there's all different layers. Yes. 381 00:19:20,400 --> 00:19:22,440 That's what we're doing here. 382 00:19:22,440 --> 00:19:27,040 It's all different layers, as it would do naturally. 383 00:19:27,040 --> 00:19:32,320 We started with the tree structure, which is our upper canopy layer. 384 00:19:32,320 --> 00:19:34,040 Then we have the fruit trees, 385 00:19:34,040 --> 00:19:35,800 and then we come into the shrub layers. 386 00:19:35,800 --> 00:19:37,400 We've got a New Zealand flax. 387 00:19:37,400 --> 00:19:41,600 And then below that, we've got currants, we've got redcurrants... 388 00:19:41,600 --> 00:19:43,960 Raspberries. ..raspberries... Solomon's seal. 389 00:19:43,960 --> 00:19:47,000 ..then we've got Solomon's seal below that, and... 390 00:19:47,000 --> 00:19:51,320 Then ground cover. ..and then we've got ground cover. Sweet woodruff. 391 00:19:51,320 --> 00:19:55,800 And the hop as the... And we've got a hop climbing up a tree. ..climber. 392 00:19:55,800 --> 00:19:59,320 And below that would be the root vegetable. 393 00:20:00,280 --> 00:20:03,880 Jerusalem artichokes, a classic, you know, rhizome. 394 00:20:03,880 --> 00:20:08,120 So we're trying to utilise basically all available space and light 395 00:20:08,120 --> 00:20:09,480 as much as possible. 396 00:20:09,480 --> 00:20:12,400 It's fundamentally an edible garden. 397 00:20:12,400 --> 00:20:14,600 A food forest is what we're trying to produce. Really? 398 00:20:14,600 --> 00:20:17,560 And I like to think of it like a sort of Garden of Eden, you know, 399 00:20:17,560 --> 00:20:20,360 sort of pluck an apple off a tree or a quince or a medlar 400 00:20:20,360 --> 00:20:22,000 or something like that. 401 00:20:22,000 --> 00:20:23,480 How much variety do you grow? 402 00:20:23,480 --> 00:20:26,280 We've got a lot of berries, redcurrants. 403 00:20:26,280 --> 00:20:27,760 We've got different types of pepper. 404 00:20:27,760 --> 00:20:30,160 We've got mountain pepper and Sichuan pepper. 405 00:20:30,160 --> 00:20:34,760 We've got young lime leaves, we've got artichoke, elaeagnus. 406 00:20:34,760 --> 00:20:38,200 We've got some apple, we've got plums and pears. 407 00:20:38,200 --> 00:20:39,680 We've got some disgusting berries 408 00:20:39,680 --> 00:20:42,040 that we would probably suggest not eating around here. 409 00:20:42,040 --> 00:20:45,040 The aronia chokeberry. Not our favourite thing. So aptly named. 410 00:20:45,040 --> 00:20:46,600 That's for the birds. For the birds. 411 00:20:46,600 --> 00:20:49,720 I mean, yes, and a lot of this is food for the animals. 412 00:20:49,720 --> 00:20:51,640 But that's the other important thing, 413 00:20:51,640 --> 00:20:53,920 that what we're growing isn't just for us. 414 00:20:53,920 --> 00:20:57,120 I mean, a vast majority of it goes to the animals, you know. 415 00:20:57,120 --> 00:21:00,760 I mean, the place is teeming with rabbits, you know, 416 00:21:00,760 --> 00:21:02,200 birds and everything else. 417 00:21:02,200 --> 00:21:03,880 So they all get their fair share. 418 00:21:03,880 --> 00:21:06,320 I agree. I prefer to allow them in now. Yeah. Yeah. 419 00:21:06,320 --> 00:21:08,800 I think my question is, how do you make a forest garden? 420 00:21:08,800 --> 00:21:10,520 What's the recipe? 421 00:21:10,520 --> 00:21:12,600 You might want to think about your soil 422 00:21:12,600 --> 00:21:14,440 and whether you need to improve that. 423 00:21:14,440 --> 00:21:18,800 So, for the first couple of years, we had a carpet of green manure, 424 00:21:18,800 --> 00:21:25,000 of clover and lupin and mustard seed that covered the whole area. 425 00:21:25,000 --> 00:21:28,680 So once you're sort of happy with your soil preparation, 426 00:21:28,680 --> 00:21:31,240 then I think probably the first stage is to think 427 00:21:31,240 --> 00:21:32,800 about the plants that you'd like. 428 00:21:32,800 --> 00:21:35,840 So we put in our trees at the very beginning 429 00:21:35,840 --> 00:21:38,560 and then we sort of planted down from there. 430 00:21:38,560 --> 00:21:42,640 So your trees and then your shrubs and then your lower shrub layer 431 00:21:42,640 --> 00:21:44,240 and eventually your ground cover. 432 00:21:44,240 --> 00:21:46,760 It also sounds like there's a design element in it as well. 433 00:21:46,760 --> 00:21:49,720 Do you design? Yes, I do. 434 00:21:49,720 --> 00:21:52,000 Yeah, I think there is, I think you are.. 435 00:21:52,000 --> 00:21:55,160 You're working with nature and you're trying to work out, 436 00:21:55,160 --> 00:21:58,040 yeah, what looks and what feels like a lovely space. 437 00:21:58,040 --> 00:22:01,560 It's not just about producing as much food as you can, 438 00:22:01,560 --> 00:22:05,640 although to some, that would be the reason for doing it. Yes. 439 00:22:05,640 --> 00:22:08,360 And what's so lovely is that, you know, this is not just exclusive 440 00:22:08,360 --> 00:22:09,560 to having lots of land. 441 00:22:09,560 --> 00:22:13,720 You could literally have a very small back garden, 442 00:22:13,720 --> 00:22:15,640 someone who's put a fruit tree in, 443 00:22:15,640 --> 00:22:17,920 and then they've started to think, right, 444 00:22:17,920 --> 00:22:20,200 there's a climber that can go up and some ground cover, 445 00:22:20,200 --> 00:22:22,880 before you know it... Yeah. ..they've got a forest garden. 446 00:22:22,880 --> 00:22:25,840 It's being clever with the space that you've got. Yes. 447 00:22:25,840 --> 00:22:28,920 It becomes harder when you've got big gardens like you have, doesn't it? 448 00:22:28,920 --> 00:22:30,200 Exactly. It totally is, yeah, 449 00:22:30,200 --> 00:22:33,480 Because you've got to put your structure, some structure in. 450 00:22:33,480 --> 00:22:35,840 Much easier in a smaller space. 451 00:22:40,880 --> 00:22:43,880 As I was walking round here, I'm thinking, how could I do this? 452 00:22:43,880 --> 00:22:46,960 I've got the new apple orchard that I've planted 453 00:22:46,960 --> 00:22:48,480 and with the nut trees 454 00:22:48,480 --> 00:22:51,520 and the pine forest down the bottom and all the crab apples, 455 00:22:51,520 --> 00:22:55,000 if anywhere lends itself to a forest garden, 456 00:22:55,000 --> 00:22:56,560 I think it's that area. 457 00:22:56,560 --> 00:22:59,760 I've already got the canvas and I've already got things 458 00:22:59,760 --> 00:23:03,440 on it, and I think I need to go back and just add a little bit more 459 00:23:03,440 --> 00:23:06,080 so that I can recreate my own forest garden. 460 00:23:06,080 --> 00:23:08,560 But I think it just needs a little bit more planning. 461 00:23:17,400 --> 00:23:19,640 Back amongst the trees on my farm, 462 00:23:19,640 --> 00:23:22,880 the pigs have done a great job of clearing the undergrowth. 463 00:23:22,880 --> 00:23:25,280 But now they've been moved to their new home, 464 00:23:25,280 --> 00:23:28,000 there's plenty more cleaning up to do. 465 00:23:30,080 --> 00:23:31,960 I love being out here. Absolutely love it. 466 00:23:31,960 --> 00:23:35,200 Coming out in my scruffy clothes, got a fire going on over there. 467 00:23:35,200 --> 00:23:37,320 You know, I generally spend all day out here. 468 00:23:37,320 --> 00:23:39,160 It's great. I absolutely love it. 469 00:23:39,160 --> 00:23:41,040 There's a lot of work in these woods. 470 00:23:41,040 --> 00:23:44,440 I've been felling the trees that really need to go. 471 00:23:44,440 --> 00:23:47,280 You know, some of them are seriously overgrown. 472 00:23:47,280 --> 00:23:49,880 We've had some massive storms over the years where, you know, 473 00:23:49,880 --> 00:23:52,800 some trees have fallen because they haven't really been taken care of, 474 00:23:52,800 --> 00:23:54,640 and I want to prevent that again. 475 00:23:54,640 --> 00:23:56,000 It's a long job. 476 00:23:56,000 --> 00:23:59,840 This is a job that I'm going to be doing for a long, long, long time. 477 00:23:59,840 --> 00:24:02,040 And it's hungry work. 478 00:24:02,040 --> 00:24:05,800 So I'm taking a break to make a lunch of bangers and mash... 479 00:24:05,800 --> 00:24:07,680 ..woodland style. 480 00:24:07,680 --> 00:24:10,520 I've got these beautiful pieces of hazel, nice and straight, 481 00:24:10,520 --> 00:24:12,760 and I'm just...rather than use a metal skewer, 482 00:24:12,760 --> 00:24:15,560 what I'm thinking about doing is just sticking these through the sausages 483 00:24:15,560 --> 00:24:17,320 and just putting them straight over the fire. 484 00:24:17,320 --> 00:24:19,960 I want to give it a go. I've never done it before. 485 00:24:19,960 --> 00:24:24,920 What I've got here are some wild boar sausages from my local butcher. 486 00:24:24,920 --> 00:24:26,800 If I don't eat all three, 487 00:24:26,800 --> 00:24:29,760 I know a certain dog who loves cooked sausages. 488 00:24:29,760 --> 00:24:31,920 There we go. 489 00:24:31,920 --> 00:24:34,240 I'm cooking the bangers over the fire, 490 00:24:34,240 --> 00:24:36,280 turning them every few minutes. 491 00:24:36,280 --> 00:24:39,440 What I love about this type of cookery is that as I seal 492 00:24:39,440 --> 00:24:43,640 the sausages on the fire, it's also bringing the flavour of the wood, 493 00:24:43,640 --> 00:24:45,360 the skewer that's going through it as well. 494 00:24:45,360 --> 00:24:47,360 So you've got a combination, you've got the sausage, 495 00:24:47,360 --> 00:24:50,160 you've got the wood, and then you've got the charcoal. 496 00:24:50,160 --> 00:24:51,840 Delicious. 497 00:24:51,840 --> 00:24:54,520 Just want to get a little bit of colour on the outside. 498 00:24:54,520 --> 00:24:58,000 And then I'm going to sit them on this little brick. 499 00:24:58,000 --> 00:24:59,640 They're not cooked. 500 00:24:59,640 --> 00:25:02,000 They're just sitting there, just caramelised on the outside. 501 00:25:02,000 --> 00:25:04,640 And they can just nicely tick over with the radiant heat 502 00:25:04,640 --> 00:25:06,400 that you've got just there in the corner. 503 00:25:06,400 --> 00:25:09,160 And there's tons of heat coming off those bricks as well. 504 00:25:09,160 --> 00:25:11,640 I've got some red onions for my gravy 505 00:25:11,640 --> 00:25:15,360 that I'm roughly chopping and frying. 506 00:25:16,880 --> 00:25:19,000 What we're looking for now, 507 00:25:19,000 --> 00:25:22,040 just let them gently sweat down. 508 00:25:22,040 --> 00:25:25,760 If your pan is just a little bit too hot, pull it away from the fire, 509 00:25:25,760 --> 00:25:28,480 just flip them over, like so. 510 00:25:28,480 --> 00:25:31,560 And that just incorporates a bit of air onto the pan 511 00:25:31,560 --> 00:25:33,560 and that just brings it down a little bit. 512 00:25:33,560 --> 00:25:36,120 Now it's just gently sizzling away. 513 00:25:37,400 --> 00:25:38,960 Now I'm in control. 514 00:25:41,880 --> 00:25:45,280 Got some lovely herbs here from the garden. 515 00:25:45,280 --> 00:25:48,080 A bit of fresh thyme. A bit more oil. 516 00:25:52,160 --> 00:25:53,800 This was one of the family favourites 517 00:25:53,800 --> 00:25:55,840 in the Wareing household when I was growing up. 518 00:25:55,840 --> 00:25:58,360 My old man loved them. 519 00:25:58,360 --> 00:26:01,280 I remember he used to sit on a Saturday when all the workmen 520 00:26:01,280 --> 00:26:03,840 had gone home at the warehouse, 521 00:26:03,840 --> 00:26:07,640 and we used to have pork pie, bread and onion. 522 00:26:07,640 --> 00:26:10,840 Raw. Raw onions. 523 00:26:10,840 --> 00:26:14,960 You know, when you're young, if your dad eats a raw onion, 524 00:26:14,960 --> 00:26:16,880 you do the same. 525 00:26:16,880 --> 00:26:18,720 In goes a knob of butter. 526 00:26:19,960 --> 00:26:21,640 You can see it just sizzling away 527 00:26:21,640 --> 00:26:25,040 and it's just slightly changed the colour of the onion. 528 00:26:25,040 --> 00:26:27,520 It's just gently caramelised it. 529 00:26:27,520 --> 00:26:30,800 And so you've got the sweetness of the sweating and then you've got 530 00:26:30,800 --> 00:26:33,960 the lovely nutty flavour of the butter turning brown. 531 00:26:33,960 --> 00:26:38,080 That now is ready for my leftover gravy. 532 00:26:39,960 --> 00:26:42,120 It's made from red wine and chicken stock 533 00:26:42,120 --> 00:26:45,240 with a splash of Worcestershire sauce... 534 00:26:45,240 --> 00:26:48,320 ..and another knob of butter. 535 00:26:50,000 --> 00:26:52,800 And as you do that, you bring it off the heat. 536 00:26:52,800 --> 00:26:55,080 And just look at the shine that's just come 537 00:26:55,080 --> 00:26:56,840 by just adding that little knob of butter. 538 00:26:56,840 --> 00:27:00,680 It's just completely changed the gravy into a sauce, 539 00:27:00,680 --> 00:27:02,920 a delicious onion sauce. 540 00:27:02,920 --> 00:27:05,600 And just because I'm kneeling in the mud and dirt, it doesn't mean 541 00:27:05,600 --> 00:27:08,600 to say that I can't bring a little bit of that cooking magic, 542 00:27:08,600 --> 00:27:09,680 even into the woodland. 543 00:27:09,680 --> 00:27:11,600 Right, that's ready to go. 544 00:27:11,600 --> 00:27:13,600 I'm just going to lift out my herbs. 545 00:27:13,600 --> 00:27:15,560 Throw them on the fire. 546 00:27:15,560 --> 00:27:17,560 There we have it. 547 00:27:17,560 --> 00:27:21,720 Our lovely onion sauce which I'm going to pour into my little pan. 548 00:27:23,840 --> 00:27:27,840 I'm frying up some leftover spuds with fresh herbs. 549 00:27:27,840 --> 00:27:29,520 Oil first. 550 00:27:29,520 --> 00:27:30,800 Get the potatoes in. 551 00:27:30,800 --> 00:27:33,040 Saute, let the pan cool down. 552 00:27:33,040 --> 00:27:35,080 A few more garden herbs. 553 00:27:35,080 --> 00:27:40,160 Drop in your butter, that will foam to get that lovely nutty flavour. 554 00:27:40,160 --> 00:27:42,160 If you put the butter in at the beginning, 555 00:27:42,160 --> 00:27:44,120 eventually it'll just burn. 556 00:27:44,120 --> 00:27:48,280 So I've got beautiful home-grown potatoes. 557 00:27:48,280 --> 00:27:51,480 Cooked, leftover, makes a perfect lunch. 558 00:27:53,040 --> 00:27:54,800 Doesn't get much better than that. 559 00:27:56,080 --> 00:27:58,600 And a final flourish for the gravy. 560 00:27:58,600 --> 00:28:01,200 Just a little drop of Dijon mustard. 561 00:28:02,560 --> 00:28:04,600 And that just gives it that hidden kick, 562 00:28:04,600 --> 00:28:08,080 that little touch of warm mustard in the background. 563 00:28:12,680 --> 00:28:14,880 That sauce is so rich and delicious. 564 00:28:16,960 --> 00:28:22,640 I tried to leave my chef's head at the restaurant back in London. 565 00:28:22,640 --> 00:28:27,320 But as I start to look at the area around me, the land, the woods, 566 00:28:27,320 --> 00:28:30,480 the kitchen garden, the bees, the orchard... Wow. 567 00:28:30,480 --> 00:28:35,360 ..I'd be a fool not to develop them and not to grow things and to build 568 00:28:35,360 --> 00:28:40,040 something for me, my family, for the long-term future and beyond. 569 00:28:42,680 --> 00:28:45,080 I want to leave a legacy here. 570 00:28:45,080 --> 00:28:48,080 I want this place to be magical. 75304

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