All language subtitles for Marcus.Wareings.Tales.from.a.Kitchen.Garden.S02E02.1080p.WEBRip.x264-CBFM

A year has passed on my
East Sussex smallholding.

I've been spending more time
out of the kitchen

and in the garden.

This helps me get away
from absolutely everything.

You can't not love this.
Come on!

I've had plenty of successes...

I've got a glut of ingredients
that I'm going to be sharing,

and that's a lovely thing.

..and a few failures, too.

I've just been to feed the pigs,
and they're not there.

But with the help of my friends
and neighbours...

Come on, Stu,
get your back into it!

I thought farming
was just about animals.

No-one talks about fencing.

..I'm going to bring
in more produce...

I'm going to see if I can get
some wheat in the ground.

..more livestock...

I've never seen so much poo
in a field in all my life!

..and use every inch of my land
and garden...

Here we go.
First Wareing potato.

It's hard work
but it's worth it.

..all year round...

You know autumn is just around
the corner

when the sun goes behind the clouds.

..because I know a better
understanding of ingredients...

So much more to learn.
So many new dishes to cook.

..will lead to some incredible
new recipes...

This place is on fire.

It just gets better and better
and better.

..as I discover the secrets
of a kitchen garden.

Last year, I brought two Mangalica
pigs to the smallholding.

Hey!

As a rare breed, they're prized
for their exceptional meat.

We know you like these.

And whilst they're definitely here
to be eaten,

I'll be the first to admit that
I've grown rather attached to them.

You were mucky.
That feel good?

But before they're ready
for the plate, I need to move them

away from the area that's
been grazed bare.

But like everything on the
smallholding, teamwork is key,

so I'm not going to move their sty

until some extra muscle
arrives later.

And whilst the pigs have been one
of my greater successes,

it's some of my smallest creatures,
the bees,

that I've been having
the biggest problem with.

It all started well last year...

Oh! Wow! Honey. Yeah, yeah, yeah.
My God.

..when I harvested the honey
from the hives

with gardener and beekeeper
Anatoliy.

That's Mother Nature at its best,
isn't it? Yeah.

That is stunning.

But since then,
a number of colonies have died,

leaving us worried for the future
of our bees.

Hi, Marcus. Hey.
How are you? I'm good.

Trimming vines? Trying to...

Yeah, good idea.
..get a bit of sunlight to them.

What are you doing?
Going to set up traps for wasps.

Why are wasps a problem?

Don't want them in the hive.
Because what they do,

they're robbing bees
of their honey and pollen.

Sometimes they go for the larvae
as well

because it's very protein-rich.

What's this? It's a mixture of
different juices.

Even though it's sweet, bees
wouldn't go for the fruity flavour.

OK. Only wasps go.
So what do you do?

Just pour that into there
and set it... Yeah, yeah, yeah.

Would you say that the wasps
may have been responsible

for the problem we had with the bees
here? Because we lost a lot.

Yes. Last year we lost all. Yeah.

It's difficult to say what's
the cause of it,

so I try to figure it out myself.

Maybe we're too many wasps.

One of the theories can be viruses.
Mm.

A lot of it to do with human
activity.

Do we want our grass look perfect?

Cutting around the house,
making noise.

So what you're saying is it's my
fault for cutting the grass.

I knew it would come back to me!

Since last year's big die-off,
Anatoliy has started to turn things

around by successfully establishing
three new colonies.

It'd be nice to start producing
honey again.

We've had so much fabulous honey.
It'd be shame for it to end.

Let's hope it will not happen again.

I'm determined to make a success
of my bees,

so to find out what makes
a happy hive,

I've travelled to the Newt Hotel
in Somerset.

Named after the rare amphibians
that live in the grounds,

it's also home to countless bees,

all looked after by head
beekeeper Paula Carnell.

With over a decade of experience
and an emphasis on sustainability,

she's breathed new life
into the colonies here.

This is the first hive we hung up.

I've never seen a beehive
like that before.

In the wild, bees would live
in cavities of trees. Mm.

But humans have been grabbing
the bees, putting them in boxes

to make it easier for us
to take honey.

There's 275 species of bees
in Britain. Wow.

And only one honey bee.

Sorry - one honey bee? One honey
bee, one species of honey bee.

Really?! In the world there's
22,000 species of bees

and 11 species of honey bees.

But for pollination,
we need the wide variety

of all the other species of bee.
Right.

And what's happening now on a whole
other level is we are now becoming

dependent on them to pollinate
our food,

when they're not the most
effective pollinators.

So here at the Newt, the most
important bee for us here

is the red mason bee.
And that's a solitary bee.

And one red mason bee will do the
pollination work of 250 honeybees.

Wow. Workhorse!

Yeah, they are workhorses,
and yet we're destroying

their habitat and then you just
can't get them back.

We've been taught over hundreds of
years to keep bees for our benefit

and not fully understanding
all the other species of bees

and the importances of
biodiversity.

Paula's taking me to the Beezantium,
a unique lakeside apiary

with hives built into the walls

providing habitats
for the honey bees.

So we've got a log hive.
So that's a more natural hive,

which we've had three swarms
move in and move out.

And then here, this is sort of
a cross section of a WBC hive,

so your more standard hive
with the frames.

Seeing hives so similar to my own,

I wonder if Paula can offer any
insight into why my colonies failed.

What do you think I need to do
to improve what we're doing?

Position hives to attract the bees

that are already in your
environment.

So then you can rule out
the starvation

or the competing for food.

We lost 98% of our wild flower
meadows across Britain

in the last 70 years, and that was
the substantial food supply

for our bees. Yeah.

And this is the thing with sugar
as well.

It's not natural for bees
to eat sugar.

And beekeepers are
feeding bees sugar

because they've taken
all the honey.

What we need to do is take
less honey

and leave honey for the
bees to feed.

Because if the bees are living on a
balanced, healthy, nutritious diet,

they're going to be more able
to be resistant to the other

environmental threats
that we're putting them under.

And that's the thing with bees -
it's death by a thousand cuts.

You can't say it's just chemical
farming. It's everything.

And then it's the management
of the bees.

If you're opening up the hive
every week, it takes some days

to recover their temperature
from being open. It's a long time.

And that's stress.

So a lot of our managed bees
are living in a constant state

of fight or flight.

We're treating bees as a sort of
factory machine

rather than living organisms that
need to be well and healthy.

And if we allow the other bees to do
the pollination so the honey bees

can get on with their purpose,
then we'll reset that balance.

But there would be no honey
without nectar

and Paula is bringing me
to an ancient oak which can provide

the equivalent of an acre's
worth of flowers.

And the specific diet of the bees

affects the flavour
of the honey they produce.

This is really special honey.

This is dandelion honey.
Oh, wow.

So lift the lid and have a sniff.

Oh, something about the smell of...
When you open it, isn't it? Yeah.

Dandelions, all dandelions?
All dandelions from our orchards.

Now, we got that this year,

but the last time we had a dandelion
harvest was 2018.

Last year, we had all these
dandelions, the bees were foraging.

It was like, "Yes, we're going to
get a dandelion harvest!"

But then May came and it was wet
and it was cold,

so we couldn't open the hive.

And also because the bees couldn't
fly, because it was wet and cold,

they needed that honey
to feed from.

So by the time we opened the hive
at the end of May,

all the dandelion honey had gone.

It's interesting -
leaving the honey for them as food

is something that you can quite
easily forget.

Now, if I was a brutal beekeeper...
You could have taken it.

We could have taken it,
fed them sugar,

but they wouldn't
have been so healthy.

And lots of beekeepers lost
their bees last summer,

partly because of nutrition.
Through pure greed.

It is. Because you don't
need to take it.

But also, if you have a really fine
honey like that, you know,

as a chef you'll know,
you don't need much of it.

Oh! You have to.
I can't resist.

It is my favourite honey.
That's delicious.

I've got over 300 varieties of honey
in my personal collection.

Almost... You can just eat that.

It's not sugary or sweet.

It's... It's like...
Oh, it's so complex, isn't it?

It's like camomile,
then it explodes and...

So soft, so subtle.

Yeah, yeah. Yet so delicious.

It is. It's incredible.

When you taste something
like this, you...

You linger on it,
you hold it in your mouth.

It's like wine,
and it just sits there.

Yeah, but you never forget the taste
of an extraordinary honey.

And the story is right there
in this little jar.

Yeah. Little jar of sunshine.
And it looks magical, yeah. Yeah.

A jar of sunshine on this damp day.

What have I learned today?

I'm actually almost speechless.

The respect that Paula has
for her subject is quite brilliant.

I think my biggest takeaway
is slow down when it comes to bees.

Stand back from them, observe them,
understand them,

and only take what you need.

You cannot walk away and look at
the honey bee, or bees in general,

in any other way
apart from with 100% respect.

Whilst I travel back to sunny
Sussex, Anatoliy is getting on

with jobs and harvesting
gooseberries in the kitchen garden.

Ripe and ready to be picked.

If you don't pick them,
they will fall off the bush

or birds will get them.

They are delicious.

When they start to fall down,
that means they are fully ripened

and birds just go for them.

Need to be faster than the birds.

My wife makes jam
from gooseberries.

Yeah, it's delicious.

You can add gooseberries
to other types of jams,

and you wouldn't need to use
pectin because gooseberry

has got this natural setting
agent which makes jam set.

But some of the ripened ones,

you can eat it
because it's so soft and sweet.

You just can eat it,
just like that.

I'm back from my visit
to the Beezantium

and I brought with me a desire to
provide the best possible

environment for my bees.

And that means making sure that next
year, they've got access

to even more pollen and nectar.

I think what I want to do now
is just plant as many flowers

as I can get into the garden.
I've got a bit of time.

I've bought some bulbs.

They'll pop up next spring,
next summer,

and I'm just going to keep
adding more and more.

Wherever I can find a space,
get them in.

It'll not only look good,
but smell good,

and it'll give the bees exactly
what they want.

So I've got some alliums
and I've got some hyacinths,

really flowersome, really colourful,
got a lovely smell to them as well.

So they're going to really just make
this border look fantastic.

Bees are just straight
through there,

so they haven't got far to go.

And whilst I'm planning
for the future,

I'm also keen to preserve as much
fruit as I can,

so I'm able to enjoy it
even when the season is over.

There we go. Gooseberries.

I used them many, many
different ways.

And these ones,
I'm going to pickle them.

Pickling is very, very simple.

Taking them off the bush, washing
them, which is what we've done.

And I'm just going to top
and tail them.

I've got some fennel prongs and
I've got some fennel pollen there.

White wine vinegar, got some
peppercorns, some mustard seeds,

a bit of seasoning and sugar.

It's that lovely, sweet
and sour flavour going on.

Then we've got this incredible
fruit, the gooseberry themselves.

It's incredibly sour.

Oh! But that's
what they should be like.

White wine vinegar, water.
Two to one.

Two parts vinegar
to one part water.

It's a good pinch of salt,

mustard seeds, and some peppercorns.

Just let that come up to the boil
before we add our sugar,

because what we want to do
is make sure the sugar is dissolved.

And by having a good quantity of
sugar, that will counterbalance

the tartness of the gooseberries
themselves.

Got to get these into these jars
before the wasps...

What I'm thinking with the pickling
of the gooseberries,

I'm actually thinking of fish.
And I've got...

I think gooseberries that have got
that lovely sweet and sour

flavour going, I think it will work
a treat with fish.

And that's why I've got fennel
going in there,

because when it comes to cooking a
little bit of fish,

this is an incredible herb.

And that's the little surprise,
that little essence

that's going to be in these jars
that will just help

and work very, very well
with some grilled fish.

Just push that down.

In goes the sugar.

And when that's fully dissolved,
we're almost done.

So that's our pickling liquid.

Have a little taste.

HE SPLUTTERS

You know you've got your pickling
mixed right

when it does that to you! Woo!

Lovely.

Once you pickle something,
it's got such a long life

and you can be eating these way
into the autumn

and into the winter months
and even into next spring.

Make sure you've got plenty
of peppercorns going in there.

Lid on.

That's great.

Gooseberries pickled
for a later date.

Last year, local pig breeder Flavian
helped me settle in my pigs,

and he's come back to check
on their progress

and help me move their enclosure.

Come on, Es! Come on!

When he first got here, we needed
to hack through the undergrowth.

Wow! This is thick stuff.

Just trying to get a bit
of sunlight.

Bit bumpy round here.

WHEELBARROW CLATTERS

Well, here we are.

Very, very different to last time
you were here.

But now the pigs have cleared
the area themselves.

Are you sure it's the same place?
It is the same place. Trust me!

I've been here all year. I know
exactly this is the same place.

Don't know if you remember,

but we started right on the other
side of this. Yes.

So as you see it now,
this is what they've done.

They've absolutely flattened it,
haven't they? Completely.

By moving the pigs' enclosure today,

I'm hoping they can clear another
area of undergrowth for me

and give themselves
a feast in the process.

But the key today
is I want you to see them,

see how they're getting on,
tell me what you think.

Here they are.
Yeah, they're looking good.

They're looking good.
They've put on some good weight.

They've got a nice wallow there.

Now it's hot, they can cool down
in there nicely.

They have created it
and they've actually gone in

and got deeper and deeper
and deeper.

So they've pretty much done
their job here.

This is what I wanted them to do,
to clear it out,

and they've done that.
But I think now it's time.

They've lived in this particular
area for the year now.

The sty is pretty much bedded in.

I'd like to move it. Yeah.

You just tell me what you think.
Yeah. Let's go with it.

This reminds me of what that used
to be like. Yes, actually.

Probably a little bit less
on the brambles. Yeah.

But there's definitely some
more on the other side.

Yeah, I think it's a good spot
to have them.

The plants out here now
aren't as hardy as brambles. No.

Even if they're not eating them,
they're just walking through it.

Trampling. They will just trample
it down and clear it up.

Now you've had the pigs for...
A year now. ..a year now,

are they pets now
or are they still... That's...

Is the agenda still the same?

I am still teasing the idea that
they will go to slaughter one day.

They're not pets. They can't live
here for five, ten years

like a dog can. Yes.
We're having a very hot summer.

I think we should just move them,

bring them to this new area
where there is a lot of canopy,

and I think they'll have a great
summer in here. Yeah.

What I do next, after that,
we'll see.

Farmer Stuart and his son Fred

have come to help Flavian and I move
the pigs' enclosure.

Better shut the gate or else
they'll be out.

Look who's just arrived. Help. Nice.

We need a bit of help.
I've got a funny feeling, Fred,

me and you are going to go in that
pigsty and we're going to have to

get it out because they've dug
it in. They've, like, buried it!

They always do it.
Is that what they do? Yeah.

That is well and truly nailed in,

so we're going to have to get
in there, dig a new wallow

and get this moved
around the outside.

And I know, Stuart, you're an expert
at this stuff.

I love electric fences!
You know exactly!

So have you worked out where
the pigs are going?

When we... As soon as we wind
this up, the pigs are...

Is that all right?

Well, the theory is that whenever
I'm around, they see food.

So I'm hoping the theory
is that once we let them out,

they'll either follow me
or you or even Flavian here.

He's a pig farmer. Yeah.
Is that the right theory?

Let's hope so.
I'm hoping so.

The pigs are cautious of where
the electric fence used to be,

but that doesn't last long.

Oh, they're out already. Yeah.

Oh, Marcus? Yeah?

What are we doing about that gap?
The archway's open!

Forgot about that.

Some branches on the other side.

Oh, they're here!

Got to be quick.

That'll do it!

That was close. Saved!
That was close.

Will that do?
Think that'll be all right?

Yeah, should be fine.

Hey. All right.

Look at them.

Well, that's the happiest
I've seen them. Absolutely.

I mean, it's a new area.

PIGS GRUNT

You can hear them.

That's unbelievable.

The only question is now I've
got to them back.

MARCUS WHISTLES

Go on. Go back down.

Off you go.
This way.

There we go.

Oh, it worked. Yeah.

It worked! Yeah.

Good job, Fred.
Well done.

Pigs finally captured,
it's time to move the sty.

You good? Yep.

Follow me.

New home. Yeah.

Well, thank you.

Tell you, it is great, though,

having a lot of help,
with you guys popping over.

That's been brilliant. Once again.
Thank you.

I think these guys are going
to be happy being moved over.

Yeah, they should be. They should
be happy here. More cover.

Come back in six months, Flavian,
and this will all be gone.

Yeah, it'll be like that again.
LAUGHTER

We've done what I wanted to do,
which is really cool.

Then, what we do from that point is
I'm not too sure.

My pigs are not going to be
on the menu for a little while yet,

so today I'm turning to the
ever-reliable larder

that is my kitchen garden.

The joy of always having
fresh veg to hand

is that even if I'm not sure what
I'm going to make,

there's always plenty of options
to experiment with.

All right, Essie?
You coming to do some cooking?

No?

So right now, I'm going to create
a brand-new vegetarian recipe.

So, I've got an idea.

I've got some carrots
and I've got some broccoli

and some lovely herbs.

I'm going to do a salsa,
nice hot salsa dressing

to go with my broccoli, and then
just a little hazelnut vinaigrette

to go with my warm carrots.

But what I'm going to do
with these carrots,

I'm going to cook them in tinfoil.

And I really, really want to keep
this rustic,

so I'm not going to peel them.

Just going to leave them, skins on.

Oh, hello.

You've come for some carrots,
haven't you?

Knew you'd like a carrot.

Even Esme is embracing
the veggie lifestyle.

Right.

This is very, very simple.

Really easy thing to do.

Top and tail them.

Get a nice even cooking.

Got some cumin seeds.

This is always a favourite
with carrots.

Pepper.

Good pinch of salt.

Good glug of oil.

And some beautiful maple syrup.

Carrots really work well,
a little bit like beetroot,

with that little touch of sweetness.

Turn over the ends.

Gently. Not too tight.

Make sure the ends are nicely folded
in and it's nicely sealed.

I'm placing my parcelled carrots
straight onto the coals

and turning regularly.

Now to my salsa.

Just leave the carrots just
ticking away nicely.

Lovely green and red pepper,

chilli, lime.

Got some lovely garlic.

All I want is a salsa that's got
the flavours of this in it,

in all the elements
of the dishes that I'm doing.

So I'm just going to burn those.

I am experimenting.

And I'm also just thinking
I'll stick the lime in there as well

and see what happens.

This is going to be the salsa
that has the charred flavour

running through it, so don't worry

if your peppers
go a little bit black.

You can already see the juice
coming out the limes.

So I don't want the juice
to come out too much.

That lime, that roasted lime,

just smells a bit like margarita
to me.

Once the peppers and onions
are done,

I'm keeping the charred skins on

and chopping them finely
to form the base of the salsa.

I think it's really exciting.

I think cooking just vegetables
as the main element of a dish

is something that a lot
of people really enjoy.

I think the days of vegetables
being secondary to any meal,

I think are over.

I'm always just looking
for great flavours.

I know how all these ingredients
taste on their own,

but what I want to do
is see what they're like

when you bring them together,

when you do something
a little bit different.

Now to our chilli.

Going to take out some of the seeds.

What also you get with the charring,
is you also get the fabulous colour.

Lovely, dark little speckles
just running through your salsa.

What I like about things
like salsas is it doesn't matter

how rough your chopping is,

it still looks and smells amazing.

I'm just opening up the carrots
to check on them...

They're delicious.

..before popping them back,
this time unwrapped,

just to finish them off.

You can see them just beautifully
caramelising. Lovely.

Back to my salsa.

Squeeze of lime. And what I love
about cooked limes

is that when you squeeze them

all the flesh just comes out
and it's beautiful and soft.

So you get that lovely acidity
coming through,

and you wouldn't get that
if you hadn't cooked the lime.

I'm adding some chopped garlic
and a splash of red wine vinegar.

So simple. Look how rustic
and rough that is.

Beautiful.

Look at the shine once you get
the oil and the vinegar into that.

Hope none of my cooks see me
chopping like this.

I wouldn't accept it like
that in the restaurant.

It'd need to be a little bit neater.

To finish the salsa
I'm adding chopped herbs

before getting my broccoli
over the coals to grill.

There we have it.
That looks amazing.

While the broccoli is nice and warm

it'll start to absorb

all those beautiful flavours.

I think the yoghurt is a really
great carrier

for these lovely carrots,
especially with the cumin.

What I've got in here is just
a simple vinaigrette.

A little bit of mustard,
some white wine vinegar, olive oil,

and I've got a few hazelnuts.

They've just been gently toasted.

Put those into your jar.

Shake it up.

A little bit of magic.

Serve that on the side.

There we go.

I think the most important thing
is when you're trying things out

or even experimenting,
you've got to try it yourself.

Wow.

I have to do it.

Now it's finished.

Who said...

..vegetables could be boring?

Mm. I love the crunch as well.

The crunch of the broccoli

and that sharp salsa vinegar
just running through everything.

Then you've got the heat of the
chilli and the charred peppers.

Mm-mm! Mm-mm.

Absolutely delicious.

Without doubt it's good to see
old faces.

It's great to get some advice.

But I'm also incredibly excited
about all the people

I'm going to go and meet.

The farm is pushing me.
It's driving my ambition.

But this is a completely
different journey.

This is a journey like no other.

This is about going to the roots
of my industry,

but not in a kitchen.

In a field, in a garden, on a farm.

And I know there's going to be some
cracking people out there

that are going to fill me with more
knowledge than I can handle.

But I'm up for the challenge.

Here I come. I hope they're ready.