Original subtitles

To a sunny South Yorkshire for your weekly

round-up of tales from the farmyard.

What a summer it's been.

It's definitely one we won't forget for awhile

and we've made some amazing memories over the last eight weeks.

And it's not over yet.

Tonight, we have a real feast on offer.

Rob and Dave will hopefully be providing the main course

when they head out to sea intent on landing, the perfect catch.

Hope we've got a new line on, Dave.

And hopefully, that fish of a lifetime is going to jump aboard.

Assuming they do bring home a fish or two,

we'll discover what goes into harvesting the oil

that keeps the country cooking.

And to wash it all down, the boys will be brewing up

something very special to toast the end of this series.

I don't trust you not to tamper with it.

That is definitely an idea I can get on board with.

I heard it was gin.

Welcome to This Week on the Farm.

I'm going to find the gin, gin.

JULES CHUCKLES

Well, as always, it is our great pleasure to bid a very warm welcome

to our wonderful hosts here at Cannon Hall Farm in South Yorkshire,

brothers, Rob and Dave Nicholson.

And how are we, boys? Thank you really well, thanks, Jules.

It's lovely to be here. Can you turn the heating up a little bit?

I thought it was summer.

Right, a few weeks ago,

you might remember that we saw one of our favourite shire horse,

Awkward Awquid...

LAUGHTER ..or Awkward Orchid,

as we prefer to call her. She went off on her holidays

to North Yorkshire in the hope that she would mate with a stallion.

She took her son Will with her and we can see her now with Double trouble,

the gorgeous grey stallion that you picked for her, Dave.

He's a beautiful looking stallion.

No two ways about it.

Surely all bets were on that this would work?

Oh.

That's one way of putting it, isn't it, I suppose, diplomatically?

But the fact that she's not in foal yet, do you think that's

because she's only just had Will?

I know that you were very fond of Will. Are you missing him, Rob?

I am, Helen, a lot.

I just missed the back scratches. Every morning I'd scratch his back.

He loved it and I'm hoping we can pick that up

again in the very near future.

But if she doesn't get in foal due to Double Trouble,

would you serve her to another stallion?

Yeah, well, Double Trouble's had more than more than two goes,

to be honest.

So it may need a change of partner, that may make the difference.

It may seal the deal and we may still have a foal next year.

Well, we wish you the best of luck, lads, as always.

And of course, fingers crossed for Orchid,

but she's not the only shire here on the farm that we've been

keeping a close eye on over the last few weeks.

Nine-year-old Ruby is due to give birth any day now,

but will her second foal be a girl, a filly or a boy, a colt?

I'm saying filly.

Ruby's bloodlines are terrific.

If she could have a filly foal, something that we could,

we could build our shire horse future around,

we would have a stunning animal to breed from in the future.

It's notoriously difficult to predict exactly

when a horse will give birth.

But just over a week later at 2am,

Ruby goes into labour.

Let's hope it's all right.

Before Rob and Dave arrive, the newborn tries to stand up,

but worryingly fails.

I hope it does.

I'm just hoping it's drunk.

Shall we go and have a look?

God, it's heavy.

Watch its naval.

It's a filly.

Get in.

It's a girl, the result they were hoping for.

And with her, a chance to build a dynasty of Cannon Hall Farm shire horses.

Yeah. We need to get it on that teat.

But first the foal needs to feed.

So Rob and Dave stand back to see if mother and daughter

can find their way without help.

The foal, less than an hour old, is very uncertain on her feet.

So the brothers decide she needs some support.

Once again, Rob and Dave retreat,

and this time the signs are much more encouraging.

Soon, the newborn is full of that all-important first milk.

It looks like the foal's having a nap, bro.

I think we should.

Well, congratulations.

A female.

And she is absolutely gorgeous.

You clearly love her already, don't you?

CHUCKLES: Look at you.

Is this what you do every morning now, give her a little cuddle and a tickle and a scratch?

You do as well.

I can tell. Have you named her yet?

We've called her Sapphire.

She is a little gem, perfect.

You know, Mum's Ruby so.

Perfect.

And I can't believe, you know,

how well Ruby is looking given that she's just had a foal.

She looks absolutely magnificent. She's in great condition, isn't she?

We know now that she's nine years old.

How many more years of breeding do you think she's got in her?

When would you breed with Sapphire?

Congratulations. I mean, a beautiful foal,

but a chip off the old block.

You say she's stoic, she's calm.

Is that characteristic of shires?

But historically, you know, heavy horses like this

were once a common sight across the country, weren't they?

I mean, they played such an important role in the history of farming.

Well, I'm sure with this introduction,

you have definitely secured some shire horse fans,

because it's been an absolute treat to be so close to both of them.

And thank you for introducing Sapphire to us.

She is perfect.

I could not agree more.

And still to come tonight,

it's a case of wham, bam, thank you, scan

when we find out how many of Jeremy the bull's 11 girlfriends

are pregnant.

I've got them. Come on.

And it's hook, line and STINKER as something fishy is going on

when Rob and Dave spend a day at sea.

I'm not sure, Rob.

Uh, hang on a minute.

Who's is the fish?

So join us in a few minute's time

for more from This Week on the Farm.

Good girl.

Welcome back to This Week on the Farm.

This is the gorgeous Blossom,

but let's talk about your old friend, Jeremy, the bull, shall we?

Barnsley's biggest Lothario.

A few weeks ago, we saw him enjoying a summer of love,

but has he managed to get the ladies pregnant?

Itchy ear there, babe? You carry on scratching.

Well, early on this week, I came along to find out, let me help.

It's the moment of truth forjeremy.

How confident are you that he's done his job?

Well, I think 100%, I think they're all in calf,

because he's been having a summer of love, let's put it that way.

One guy and how many girls?

It's like Love Island for cows, isn't it?

First, we need to round up the hopefully expectant ladies.

Ready? Oh, you've done that before.

Not my first rodeo!

Part of a herd introduced to Mark a very special occasion on the farm.

This is the anniversary heard, isn't it?

Three Caesareans, Rob.

Are you hoping things have picked up?

This spring, We've had lots of natural births

so it's been really good,

and I'm hoping for the same result next year,

plenty of calves and easy calving.

Fingers crossed.

Well, need to check first, but they're giving us the run around,

aren't they?

I've got them. Come on.

He's definitely not in calf.

Are you nervous?

No, not at all.

Confident!

The herd, and Jeremy in particular, is Dad Roger's pride and joy.

He's an impressive looking bull, isn't he?

He is, yes, he is. He's built like a tank, isn't he?

Wondered what you were going to say then!

Pregnancy testing needs an expert,

so enter vet David Melanie.

I don't know who the pressure's on, you orjeremy.

It's all on Jeremy.

As is traditional here,

we need to have a wager.

Just how many of the 11 cows are pregnant?

The losers have to muck out afterwards.

Rob, was your gamble 10 out of 11?

11, full Monty.

I'm going with a nine. Nine.

Are you a gambling man, David? I'd say eight or nine.

Bets are placed.

Eyes down for the first one.

Yeah, it's good news.

You can really clear as day see a calf.

You can see that, that is somewhere around 50 days.

Oh! Well done, Jeremy.

Well done! And well done, Mum. Bless her.

Roger, one out of one.

This screen shows the same picture as David's high-tech goggles.

I think you can just see the calf at the bottom there.

And I'm feeling confident that I've got this sussed.

It's a baby calf and the start of its leg.

That looks younger.

Well, maybe not, but it is good news.

Two out of two.

It's looking good for Rob so far.

It takes about 40 minutes to get through the whole herd.

This one's in calf.

And overall, Jeremy has done his job.

I think that's a successful morning.

Eight out of 11.

Exactly, yeah. I think that's a really good result.

Yeah, I am happy with that, yeah.

Two brothers might not be, but.

That's only because they're so competitive.

How many did you say?

I said 11.

And that makes us the winners.

Bang on, Roger with eight, and I said eight or nine.

So we'll take that.

I'm going to jump on your coat-tails.

Well, Jeremy can definitely hold his head high,

but we only want one winner.

Get to your cleaning up, you two.

5Y9. bye.

Well, that was obviously a good day, lads.

I mean, to get a result like that, you must be delighted

with Jeremy's... Well, performance, if I can put it like that.

But he is absolutely magnificent, isn't he? Ripped with muscle.

I mean, there is clearly something about him that all this lot

really love, even though they've taken a bit more interest in us, just at the moment.

Would you say he was in the prime of his life now?

Definitely in his prime, he's probably about

five or six years old.

He's doing a fantastic job for us and will be for some years to come.

Obviously, he's a big fella and the way that business is done,

he has to get onto the top of the back of the girls.

Could he do any harm to them physically?

I think they're all coming to say, yeah, look at us,

we can handle Jeremy.

They are loving the summer of love clearly, aren't they?

But what do you do if you don't have a Jeremy on the farm to hand?

You've got a couple of options.

You can even rent a bull, or you can get the artificial insemination

man in and you can actually guarantee the sex of the calf.

So you can have a bull calf or a heifer calf.

It's so nice to be able to talk about this and not laugh

because my dad is an Al man for a job.

He sells bull sperm and people usually say, "He does what?"

It's a perfectly acceptable job, isn't it?

I didn't realise we had quite the audience sneaking up on us!

Now, as we know, farming life doesn't really allow

for many holidays,

so whenever Rob and Dave get the chance,

they head off to the coast to make the most of that glorious sea air.

When Rob and Dave were young boys,

their summer holidays were spent here

in the quaint North Yorkshire fishing town of Whitby.

And now with the rare day off,

the chance to relive those halcyon summer clays,

well, it's just too much for the brothers to resist.

It's been 40 years since the boys last went on a sea fishing trip

like this together,

but one thing they can never cast off is their competitive nature.

I'd like to catch that big fish.

The one that's just a little bit bigger than yours.

Rob, shall we get fishing?

A regular sea fishermen,

Rob's angling for success.

Whilst novice Dave looks, well, all at sea.

You sure there's some in here?

And sure enough, it's Rob that seems to have got the first bite.

But hold on a minute, caller.

There seems to be someone or something on line two as well.

I'm not sure.

Yours. Fish is yours.

So it's 1-0 to Rob.

Never mind, Dave. As the old saying goes,

there are plenty more fish in the sea, or are there?

I think all the fish have gone on a tea break.

I haven't caught anything all morning.

After a full morning at sea,

it's stilljust 1-0 to brother Rob, and then to add insult

to injury, news reaches the boys from the film's support boat.

Two more than me and a good size as well.

Unbelievable.

It's her first time fishing

but Kim's catch is putting the boys to shame.

So now the pressure is really on.

Serious business, this.

Finally, I've got a bite.

It's only a little one.

Finally on the scoreboard

and he's going straight back.

Still nothing big enough to keep, though,

or in Dave's case to keep hold of.

Put it back.

It was only a little fish, but a fish is a fish.

And it's all square just as the brothers decide to call it a day.

But then...

L am not happy-

What can I say? Well done.

The beers are on me.

Guys, I got it when you were fishing in the river.

Small stream, not as many fish,

but there's loads of fish in the sea isn't there?

I could see that.

There you go. But Rob, you did win.

Hang on a minute, though. We were like level pegging

and then I had a massive fish on, right?

It was a whopper.

Just snapped me at the end.

Sure he did. Did anyone see it?

You saw it, Rob.

Oh, don't start this again, please!

Has this been something that you've done as a family, you know, since you were little?

That put you off. 40 years later, you know, I've only just gone again.

It was bad.

But what I would say this time, the sea was calm,

the sun came out. It was a lovely day.

Most of what you caught you put back, didn't you?

So, uh, I love the idea that you're going fishing for old friends.

Interesting. Well, as we heard there, lovely producer Kim

did manage to catch the biggest fish of the day, which I'm pleased

to say, met the size specifications and we have it here.

So I don't know about you lot, I'm feeling pretty peckish.

Well, you fire up the fryer and I'll tell everybody what's coming next

because I had you two down as beer drinkers.

Apparently, Rob and Dave love a gin, who knew?

After the break, we'll find out what happened when the brothers went

foraging for flavours in the forest to spice up their home-made hooch.

That's herb-robert. Kind of tastes like burnt rubber tyres.

Rob, fill your jar with that.

And we'll see what happened when Julian Norton

swapped his stethoscope for a pair of particularly sharp shears.

Sit her upright. See if you can pull her with both arms.

I've a sense this might be a risky point

cos this is where the leg attaches to the body.

We'll see you in a few minutes' time.

Welcome back to This Week on the Farm.

Before the break, we saw brothers Rob and Dave head out onto

the open sea to enjoy a spot of fishing in Whitby.

Now, as we learned, they didn't catch anything worth keeping,

but thankfully our producer did, and this is the glorious cod

she caught sizzling away in this rapeseed oil.

But have you ever wondered how those gorgeous rapeseed fields

we see every year are harvested and turned into the oil,

like the stuff we're using to fry these fish? Well, wonder no more.

For approximately six weeks every year,

this green and pleasant land turns yellow as half a million hectares

of rapeseed burst into flower.

And then ten weeks later, it fades to look like this.

For Fred French on his farm in Kent, it's a race against time.

Harvesting the oilseed rape is all about getting it in

as soon as possible.

The seed and the plant becomes very brittle when it's ripe.

A thunderstorm, hailstones, strong winds can all shatter the seed

and leads to a large loss.

This crop was planted last August.

So it's been in the ground now nearly 11 months.

This has now become very brittle.

And literally if I crush it with my hands, the seeds just drop out.

We could have probably taken this two or three days ago

so we're up against it timewise, but we will get this finished today.

To get the job done in time,

the farm has invested in the Ferrari of combine harvesters.

At just under £500,000, these high tech machines

use GPS to manoeuvre themselves up and down the field

under the watchful eye of driver Charlie.

The steering is fully automated.

I'm controlling forwards, forward speed,

to match the intake of the crop coming through.

If you look here, you can see...

...the combine will automatically steer for me,

following these tracks.

Combine harvesters have been around since the 1800s,

but early models were nowhere near as complicated

as this state-of-the-art piece of machinery.

They say that from a standing crop to in your tank

can be, uh, about 22 seconds.

The knife at the front of the header cuts the stalk,

the reel drags it in, and there's a corkscrew auger here,

which feeds everything to the middle.

And there's only about a 2m gap where 35 feet of crop

have got to go in. The crop's fed in through some belts called

the feeder house, it then comes underneath our cab

where there's a big, like a corkscrew with lugs on

which thrashes the crop round and round and round

so that the seed falls out.

And then the clean grain goes up an elevator on the side,

where it then comes out of this spout and into the tank there.

And then when I want to empty, a big spout comes around the side

and at the press of a button,

a corkscrew takes it all the way out and tips it into the trailer.

Back at mission control, Fred is keeping tabs on Charlie's progress.

This enables me to sit here and monitor the combines

and see how they're performing.

The field has produced 35 tonnes of seed, which will be turned

into 14,000 litres of oil to cook and fry whatever you like.

Wow. What a piece of kit that was, Dave,

Surely a man like yourself, into his heavy metal,

you want to get behind the wheel of that?

I would love to have a go on that one, yeah.

Half a million pounds, though. You don't want to bend it, do you?

Look at Rob's face, no!

We saw you dusting off your tractor skills last week.

Would you feel confident behind the wheel of a 30-tonne piece of kit?

I think that's definitely for the best, Rob.

The cheaper option, by the looks of it, yeah.

And what's incredible is seeing the things that grow

in the fields around us, how they end up in our kitchen cupboards

and what's even better today is we can use that oil to fry the fish

and get stuck into our spoils. Come on, Jules, how's it looking?

Well, career highlight, this, to a former Blue Peter presenter,

here is two I made earlier.

There we go. Right, beer's on you now you said that catchphrase.

Here we are. So, boys, I'll give you one to share.

That one. That looks good, I'll tell you what,

you've done a good job... Sorry, I should say producer Kim

has done a good job here.

Oh, yeah, lets not forget where it came from.

There we are, Helen one for you.

And one for me. I have to say it's falling apart.

It does look done.

Let's hope so. Right, does it taste sweeter

when you've almost caught it yourself?

It's golden, it's crispy,

the cod is whiter than white, but that is delicious.

What do you think then, guys?

Ijust wish Kim had caught a bigger fish, to be honest.

And there's something about the rapeseed.

It doesn't overpower, does it? It's really light and delicate

and it really does make a difference.

If only we'd combined this with a potato VT,

we'd have had the perfect combo!

While we finish off,

it's time for you at home to catch up with a remarkable woman

we met earlier in the series. She was out camping under the stars,

looking after her flock with her bare hands during lambing time.

You were so in awe of her approach and her methods

and her closeness to her sheep,

that we sent along a very special guest

to find out a bit more.

Today, Elizabeth Kneafsey is joined by Yorkshire vet, Julian Norton.

Hi, Elizabeth. Morning.

He's taken a day away from his surgery to get back to nature

and learn an ancient craft,

creating a natural rug from one of Elizabeth's

ancient breed's sheep's fleece.

But first, they need to find the sheep.

So somewhere in there we've got some sheep, have we?

Yeah, they're all hiding at the moment.

A shake of the feed bucket

and all 19 ewes, rams and lambs make an appearance.

Come on then, come on!

Oh, yeah, look. There we are.

I've seen this on telly before, One Man and his Dog,

and we've done it. Excellent.

Phew. That means you've got to shear one now.

Instead of new-fangled machines like electric clippers,

Elizabeth demonstrates how to defleece a sheep with nothing

but a pair of very big and very sharp shears.

I've got my legs trapping her legS,

you see? Yeah.

So she can't really, she can't move at this point anyway.

So then I just work my way down gradually.

The fleece kind of folds away and it's a bit like peeling an orange.

It's the path of least resistance.

Looks easy enough, eh, Julian?

I just hope that mine goes similarly well.

One false move and this sheep will shed more than just its fleece.

Sit her upright. See if you can pull up with both arms, that's better.

That's where you want to be, really. Like that. Yeah, yeah.

I have a sense this might be a risky point,

cos this is where the leg attaches to the body.

She doesn't seem to be complaining so far.

You just always need to be thinking about the sheep as well.

Thinking about, how does she feel?

I can already tell that there's a connection between her and me. Yeah.

Oh, there's a connection all right, Julian!

She's weed on my boot now.

Good job it's waterproof.

That's it. Wow.

That's not too bad, is it?

That's great. Not too shabby.

I'm happy with that. Yeah,

this is pretty, pretty good fleece, I'd say.

Now you've sheared them, I'll show you what we with them next.

I'm wearing mine.

I don't think this one needs any work.

Now to turn that beautiful fleece into an equally handsome rug.

Right, so what we need to do first...

To create the felt back, wool fibres are layered over one side

of the fleece before dousing in a slightly less traditional substance.

It's just washing up liquid.

If you'd like to spray that... Everywhere?

Everywhere. We need to cover it lots and lots.

So then this is the warm water, OK?

Right. That needs to go all over,

try and cover it if you can. Nice and evenly.

This doesn't sound plausible at all.

It's quite therapeutic.

I was going to say exactly that. It's like a massage.

It is, yeah. I love it.

Massaging a sheep.

The soap and water helps bond the fibres together to make felt,

something that used to be done with sheep fat.

So what we need to do now is we need to roll it up,

so we just get in here.

Roll it like a sausage roll? Yes, exactly.

And then do we want to squeeze out moisture as we go?

And the sausage shape is rolled back and forth

about 500 times.

I'm just going to have a very quick look, see how it's doing.

That looks a bit of a mess.

Oh, no, that's all right. That's on.

And what's amazing about the process is the other side of it

hasn't felted,

so only the back has. This is still lovely long locks.

Next, the fleece is soaked in clean water.

So, yeah, it's just a whole year's worth of muck coming out now.

After a thorough rinsing out, it's given a brush as it dries

and now looks very much like an actual rug.

Well, I'm amazed, not only that we managed to get,

or I managed to get the fleece off in one piece,

but it's now turned into a rug.

Totally amazing.

And I'm delighted to say, Julian joins us now with the fleece.

We're going to get onto that in a minute,

but tell me a bit more about Elizabeth.

We met her earlier in the series.

How different is her approach to shepherding?

Well, I found it really different.

She was so full of energy and enthusiasm

and really passionate about what she does with her traditional sheep.

And in conventional farming, the fleece is very much a by-product.

It doesn't have much, much value, if any value at all.

But for Elizabeth,

that's the whole remit, really, of keeping those beautiful animals.

They're very traditional breeds that make this amazing wool.

So for her, it's all about the wool.

That's the product that she's wanting to get from them.

And she'll shear them twice a year and make rugs like this.

She's very passionate about sticking to traditional techniques

and showcasing them.

How difficult was it, because you made it look easy,

but I don't suspect that it is.

Well, I was worried before I started,

because I thought there was potential for great disaster.

Disaster for the sheep or you?

Well, both potentially,

but I was mainly worried about the sheep because I thought if,

if she were to move at the wrong time,

it would be easy to cause an accident.

But in fact, it was much easier than I expected.

The sheep seemed very relaxed,

you felt a real connection with the sheep.

You could feel the warmth of its skin.

You could feel the contours of its body and its flesh and muscle.

And it was peaceful

and there was a rhythmical noise to the snipping

in a very, very relaxing way.

I have to say, you know, the sheep sit there in

what looks like an unusual position.

They almost seemed relieved to be kind of taking their coat off on a hot day.

Talk to me about the actual process of turning it into a rug then.

The outer layers of the fleece seem to kind of hold together.

It came off quite easily in one go.

Let's have a look at the other side.

On the other side, this is the felt,

and this was amazing as well.

That's remarkable.

Um, but it's quite dense and it's definitely well attached.

And the good thing is when I walk on this, the more I walk on it,

it'll get stronger as time goes by rather than wearing out.

It's definitely a quality product and you are going to keep it

and walk on it, are you? Yeah, I'm going to put it down in my bedroom

and stand on it every morning with bare feet.

You paint quite the picture, Julian, thank you so much forjoining us

as always, and we look forward to seeing yourself and Peter

right back on our screens in The Yorkshire Vet very, very soon.

Now, still to come on tonight's programme,

just the tonic - Rob and Dave turn their hand to making gin.

We've got to leave this a day or so

then it's going into the bottle after that.

Good luck.

That's in a few minutes' time on This Week on the Farm.

Welcome back to the final part of the final episode

of this series of This Week on the Farm.

Over the last eight weeks or so,

we've seen Rob and Dave's competitive nature really come

to the fore through a series of friendly challenges.

You're not joking, and I don't know how friendly they are.

We've watched them go head-to-head in a bid to bake the best scone,

they've battled to cook the tastiest Shepherds pie.

We've even seen them have various wagers of how many

of their animals are pregnant.

So as it's almost time to say farewell for the summer,

we thought we'd set them one final challenge.

Diversification has been the key to the farm's success over the years,

but there's one potential market that currently remains untapped.

I really like tasting gin.

I'd actually quite fancy having a go at producing it.

Always since watching Dukes of Hazzard

and having those stills and that moonshine and that kind of thing,

it's always inspired me to one day actually produce some myself.

They might like to drink gin, but they've no idea how to make it.

To help, they're meeting Lisa Cutcliffe.

Hiya, Lisa.

Good. How are you?

A~ha!

Well, you've come to the right place.

Shall we?

Lisa's a specialist in wild wood foraging...

Couple of clean jars in there for you.

So can help Rob and Dave find the botanicals they need

to create their own unique gin.

It's called lady's mantle. It's a medicinal herb.

The lads split up to forage for their own distinct flavours,

and Rob's found a flower in abundance.

That's meadowsweet. Yeah.

So can you see these ones that have gone over?

They've gone all brown, so you have these really creamy, frothy ones.

Yeah. If you crush a leaf and smell it, it smells like Germolene,

it's really nasty.

So you just want the flowers and when those dry,

they go all vanilla-y.

And here's some honeysuckle?

Wood sorrel, It tastes like apple.

If Dave wants his gin to have a fruit flavour,

he might have hit the jackpot with this find.

What have you got there?

Pineapple weed.

If you squeeze the flower and then give that, give that a sniff,

that's when you get that pineapple flavour, it's absolutely beautiful.

It's a great smell and I bet it will add a great flavour to my gin.

I think that's a winner for yours.

Trying to spy on the opposition,

Rob's lurking nearby in the bushes.

Well, that's herb- robert.

You might want to try some before you go putting it in your gin.

Kind of tastes like burnt rubber tyres.

Rob, fill your jar with that.

With the jars overflowing with floriferous delights,

it's back to the farm kitchen.

To make their gin,

the boys simply add some all-important juniper berries

and steep their finds in vodka.

Oh, yeah.

Strong stuff, isn't it?

Crikey.

Cheers.

Good luck.

We've got to leave this a day or so.

We're going to sieve it twice,

get all the little bits out of it

then it's going into the bottle after that.

I'm not going to sabotage anything.

You've already done that!

Well, that looked like good fun,

but how confident are you that everything in there is edible,

there's nothing poisonous?

Was there anything that surprised you that you could put in your gin?

There's all sorts of plants and weeds out there that are edible.

They really taste good. Do you know what, we must just say, though,

if you are thinking of going foraging, just be careful.

Get expert advice, maybe take someone with you

because there are some things that could cause you problems.

But I'm keen to know, did you dare to put in any of that pink flower,

the herb-robert, that allegedly tastes like burnt tyres?

Pretty bold move, I would say,

given your younger brother here has run away with most

of the challenges this series.

And we're really glad you put that in here.

Right, you know that I am no stranger to a bit of gin,

so I am more than happy to step in and be a judge on this one.

Jules, are you up for it? Can't wait. Hit us with it.

Here we go, look. The connoisseurs at work.

Well, as soon as you take the lid off, I can smell it.

She is pungent. Rob's first.

There we go. All right, then.

Ooh.

It's aggressive.

Oh, so just remind us what's in here, Rob?

That definitely does come through.

And there's no mistaking it's gin.

I actually really like that.

It's fruity, but it's not too much.

Would you, sir? I love it. I love it.

What have we done? We've created a monster. OK, here we go.

I like the effort with the garnish.

But if I'm going to be harsh,

it's a little bit more vintage than I would've gone for.

Is it entirely practical?

You can take the biscuit off.

It takes the biscuit.

Now that is a lot stronger smelling.

I mean that's...

Well, I don't like jules's face.

It's lacking a bit of sweetness, I think.

I'm sorry, Dave, I'm a big fan of your dance moves,

less a fan of your gin. That's awful!

Do you know? I can taste the hangover already.

That is phenomenal.

This, however, you could genuinely taste it.

You could drink that neat or with a tonic. Rob, congratulations.

Yeah. I mean, to be fair to you, mate, you may not have won

every competition during this series,

but you have won the last one, so here's to you.

Cheers, good effort.

Well done, boys, you've been great sports throughout

all these challenges. Cheers, me dear.

Cheers. Well, I am so sorry to say that that's almost the end

of this series, but with gin in hand,

let's enjoy some of our best bits.

It's making my mouth water already.

It's good to see you, but I'm not holding it in any longer,

we're on the farm!

Mister Lover- Lover Mister Boombastic!

You can't unsee that.

Annie and Oliver.

Ozzy Horse-Bourne.

Pony Hadley.

Solid gold!

Lambing on the doorstep.

So this is wasabi rocket.

I'm thrilled to announce that I won the bet.

So that's how he's winning, he's plying him with drink!

He's stood up so well,

there's not many little lambs and calves that can do that.

Dave. Thanks a lot.

Annie?

Incredible. What a journey it has been,

but sadly, that really is all we have time for.

But we'd like to say a huge thank you to everybody that's supported

this series over the last few months,

to farmers up and down the land,

and of course, to the amazing team here at Cannon Hall Farm,

and to you two in particular, Rob and Dave. Have you enjoyed it?

I've loved every minute of it.

Look, we've picked your gin, you don't need to suck up to us now!

Thank you so much for your hospitality

and thank you for watching and all of your lovely messages.

For now, at least, it's goodbye from all of us on the farm.

Cheers! Cheers!

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