Cumbria Lakes and Coast

NARRATOR: Cumbria, from rocky peaks still guarded by Hadrian's wall, to the wild coast once conquered by Viking invaders.

WOMAN: I love it and I always will.

This is our office.

NARRATOR: An untamed paradise that is a haven for wildlife, and home to some of the hardiest farmers in Britain.

RUARI MARTIN: Life doesn't get much better than this.

Nice place to live and work and a lovely place to be.

NARRATOR: Boasting England's biggest lakes and highest mountains.

I just fell in love with it.

Woo!

NARRATOR: A landscape carved by glaciers 20,000 years ago.

I think God created the universe and then he decided to do a masterpiece.

NARRATOR: The Georgians made it their playground, and their traditions live on.

I've never seen anything like it.

I just couldn't leave.

NARRATOR: The slopes of extinct volcanoes plunge down to crystal clear lakes that inspired poets like Wordsworth.

In this magnificent landscape, you can still wander lonely as a cloud, or take the scenic route.

MAN: I've traveled all over the world, but you've got to pinch yourself.

You couldn't wish for anywhere nicer to live.

NARRATOR: These lakes hold centuries of secrets.

The things at the bottom of Lake Windermere could have been there for hundreds of years.

NARRATOR: Bottling magic for future generations.

All these guys were able to make the castle sustainable.

Don't really want to be the one that fails in that mission.

NARRATOR: Welcome to Cumbria, lakes and coast.

[soft music] Over the last 500 million years, layers of rock have shifted, folded, and lifted to create the skyscraping spectacle we now call Cumbria.

Away from the craggy summits and rolling hills of the north of this ceremonial county lies a very different geological feature-- the Solway Firth.

This estuary marks the border between England and Scotland.

An area of outstanding natural beauty, this marshland was formed after silt gathered along the sheltered parts of the coastline, creating the perfect environment for grass to thrive.

In Rockcliffe, it's an early start on the 5,000 acre Castletown Farm.

[whistles] So we started at about 5 o'clock this morning.

We went out and gathered the marsh.

[upbeat music] NARRATOR: Ruari Martin is the estate manager on one of Cumbria's 5,000 farms.

He's responsible for 4,000 sheep and cattle, which roam these often demanding salt marshes.

I know every single one of us that works on here has been stuck in quicksand out there multiple times.

My day to day is very varied.

So basically anything and everything that's going on, on this day can full to me at some point [laughs] to go and problem solve.

NARRATOR: Farming for Ruari has been a passion since childhood, and the chance to spend his days in the great outdoors is the biggest draw.

RUARI MARTIN: The way of life and being out in all weathers and riding around, messing about on a quad bike with a dog really appealed to me when I was 14, 15.

Being in this environment in, grew up in Cumbria, went to school in Cumbria.

Life doesn't get much better than this for me.

Nice place to live and work and a lovely place to be.

NARRATOR: But farming in Rockcliffe is far from ordinary.

The Saltmarsh is one of the largest in Britain, and grazing sheep and cattle brings with it 24 hour challenges.

Fierce tides caused by the moon's gravitational pull can leave the whole marsh underwater.

You're always watching.

You're always paying attention to the weather.

You're always thinking about it in the back of your head of, how could this possibly go wrong?

Because anything that can go wrong will go wrong at some point.

NARRATOR: Ruari's predecessors had it even harder.

People were farming the marsh in the early 1900s with nothing more than a horse and cart.

Documents reveal that 900 sheep were lost to the tides in just one day.

RUARI MARTIN: We've got records going back to that period that talks about grazing cattle and sheep on the marsh, talks about the different tidal gates we have that shut you off as the tide comes in.

And the same challenges we have today of getting stock on and off the marsh and juggling the weather, they were doing 200 years ago.

NARRATOR: During the summer months, the cattle graze on the expansive salt marshes, resulting in top quality salt beef.

There must just be that much variety out here that they can pick and choose the best, the sweetest, the most nutritious forages.

And they've got that freedom to move and choose and it's a balanced, healthy diet like we all think we should have.

Everything's fat as butter that comes back in off here.

NARRATOR: But with an ever changing tide, Ruari afford to take his eye off the ball.

It's such an unpredictable environment.

Each beast out there, roughly speaking, is probably worth about a thousand pounds.

WOMAN: Rue, come on.

And there's a thousand of them out there.

So there's a million quid worth of stock out there.

Plus then the sheep.

NARRATOR: After the wettest July on record, the risk of quicksand is higher than ever, and any firm ground becomes ocean in a matter of minutes as the tides race inland.

Ruari has just 3 hours to round up 1,000 wayward cattle, so he's drafted in help.

RUARI MARTIN: Benny, you have to going up the even side, not the stone, you know, that way, because you probably know it.

Yeah, because of the big tide yesterday we'll have to watch the sand not to soft as well.

RUARI MARTIN: Yeah.

Right, grand.

I don't think there's anything else.

Better get out before the tide.

Before the rain.

MAN: Aye.

NARRATOR: With the swells of the Irish sea moving at 4 meters a second, can Ruari maneuver his cattle to dry land in time?

[guitar music] From northern shores to the southern sands, this edge of England was once a hive of industry.

The iron and steel that made Britain a global force are now a dwindling memory.

But on the bottom edge of Cumbria, a new breed of business is booming.

Oh, that's lovely.

NARRATOR: In the town of Ulverston, Andy and Zoe Arnold-Bennett are turning Cumbrian water into award winning gin.

Cheers.

ANDY ARNOLD-BENNETT: The wonderful thing about gin in general, there's a multitude of different flavors and varieties that you can put into a bottle, and wonders never cease.

It's an infinite creativity machine.

Remember that.

ZOE ARNOLD-BENNETT: There you go.

NARRATOR: Andy and Zoe gave up careers in acting and teaching to concoct gin recipes in their garden shed.

They now produce 4,000 bottles a year, harvesting ingredients from the meadows and hedgerows that wind around Cumbria's lush southern flank.

- Here we are.

- All right.

Which one's this?

ZOE ARNOLD-BENNETT: This is Herb Robert.

NARRATOR: Creating flavors that encapsulate Cumbrian life has been an obsession since the couple relocated here 20 years ago.

ZOE ARNOLD-BENNETT: Where else would you want to be?

One of our friends calls it the most beautiful cul-de-sac in the world.

We just feel so lucky.

We're a mile and a half from the sea.

We're 20 minutes from the lakes.

Yeah, it's a fabulous place to be.

NARRATOR: Today, Andy and Zoe need to forage the Ulverston countryside for standout ingredients to make their new gin blend.

It launches at the biggest event in the area, the Westmorland Show, in just a few weeks.

ANDY ARNOLD-BENNETT: The skill of it really is finding something that's a nice balance of what nature gives you.

So this will be different from Ulverston last year.

So it will be called Ulverston 23, because it's what 23 has given us.

So this is Willow Herb.

Righty ho.

ZOE ARNOLD-BENNETT: Taste that.

Cucumber.

Hmm.

One of me five a day.

Exactly.

[laughter] NARRATOR: Gin is based on alcohol and juniper berries, but it's the locally foraged botanicals that add a unique flavor.

Rowan berries.

Right ho.

So the rowan berry's very astringent, but they are fruity and they've also got a bitter taste which complements some of our other botanicals.

Righty ho.

So it'll be a good, makes an interesting one.

Exactly.

NARRATOR: Foraging does come with some risks, but Andy and Zoe have expert knowledge.

What they can't guarantee is the end flavor.

When you're dealing with plants that change and you don't know what the end result will be, we could end up distilling what we think is going to be good and find that it hasn't worked at all.

So then we'll have to start all over again.

It can smell one way, it can taste one way, but once you put it in alcohol, something else happens.

Wild thyme.

I've been wanting to use that for a while.

ANDY ARNOLD-BENNETT: Oh, yeah.

ZOE ARNOLD-BENNETT: It's gorgeous, isn't it?

Absolutely beautiful.

ANDY ARNOLD-BENNETT: I'll cut a bit more.

Yeah.

NARRATOR: Rolling out a new product is both a time consuming and costly process.

ANDY ARNOLD-BENNETT: It's very important that this year's gin is a success.

You're only as good as your last hit, shall we say.

It's a financial gamble.

And in a time that we're in, financial gambles can have a big negative effect.

So there's quite a lot riding on it, and we're going to put everything we can into it.

NARRATOR: Wild thyme, rowan berries, and wild herb may have won Andy and Zoe over today, but with the show just a few weeks away, can they perfect a recipe that will create a fizz?

Fingers crossed.

[laughs] And how long have we got to do this?

We've got weeks.

No pressure.

No pressure.

It'll be good.

[laughs] Come on.

NARRATOR: Later, wild swimmers take a dip in uncharted waters.

What could be better?

[chuckles] NARRATOR: And Andy and Zoe brew up some unusual flavors.

ZOE ARNOLD-BENNETT: That's nice.

Oh, that's nice.

That's really good.

NARRATOR: From Bassenthwaite in the north, Cumbria's only true lake, to Windermere in the south, England's largest.

The lakes are shimmering gems for those who lap up the unparalleled beauty of the national park.

The 16 lakes, meres, and tarns sparkling around the county have been sculpted out of volcanic rock over hundreds of millions of years.

To the east, lies Ullswater.

At seven miles long, it's the second largest lake in the national park.

I chased the dog around this morning with me boots.

NARRATOR: On its southern tip, a group of wild swimmers ready themselves for a dip.

Oh, we brought everything.

Don't you, worry.

Cake, biscuits, pie.

NARRATOR: Yet there's not a flip flop or wetsuit in sight.

Led by cold water addict, Noelle Kirk, this hardy half dozen will begin the day by scaling one of England's highest mountains.

NOELLE KIRK: We've decided to expand our swimming journey.

We're going up to Red Tarn, and this is the first time some people have hiked, some people have swam in tarns.

[music playing] Everybody looking forward to it?

Yeah, yeah.

Yeah?

Team hug.

Come on, come on.

We can do this, girl.

[laughter] Let's go.

NARRATOR: South Lakes Women Go Swimming formed through a desire to enjoy the health benefits of cold water.

NOELLE KIRK: I find just the sheer being in water and at one with nature just really calms everything down for me.

NARRATOR: Originally from Cheshire, Noelle's heart was captured by this dramatic landscape 30 years ago.

[laughter] In 2013, she decided to make Cumbria home.

It's absolutely gorgeous.

I love it when the-- the water's like this, it's turning it up.

And the landscape, I mean, how could you possibly be bored in a world that's as beautiful as that?

[light music] NARRATOR: A mile in and the climb becomes serious.

These are the foothills of Helvellyn.

Formed from 450 million year old igneous rock, it now towers 950 meters above sea level.

20,000 years ago, large glaciers dominated Cumbria and through their erosive power, created the landforms that we see today.

HIKER: The terrain is quite rough at times and it's very steep, very steep for my little, short legs but we're pushing on together and we'll all get there.

Hope we don't get altitude sickness going over this small ridge.

[laughter] Is that why you can't breathe?

Yeah.

Yeah.

OK, guys, do we think we need a break?

Shall we have a break here?

Yeah, come on.

Joe can get the chocolate out.

Yeah.

Just what the doctor ordered.

I've got a litre in here.

WOMAN: Of what?

NOELLE KIRK: Gin.

[laughter] NARRATOR: The final push.

It's onwards and upwards.

NOELLE KIRK: Not far.

Honest, not far.

Over the ridge.

NARRATOR: Far away from the village charms of warm scones and pots of tea, Noelle couldn't be in a better place.

NOELLE KIRK: People will ask me, which is my favorite area of the Lake District?

And I always say whichever one I'm in.

NARRATOR: After two miles, despite tired legs and shivering bones, they reach their destination, over 2,000 feet above sea level.

Wow.

Here we are.

We've made it.

Yeah!

Wohoo hoo!

We've done it.

Well done.

Right we've made it.

At long last, we've made it.

But, no, it's been a fabulous walk up.

I'm so proud of everybody that's coming up here today.

They've done amazingly well.

NARRATOR: But for this bunch of tough souls, hiking to one of the highest lakes in the country is only half the job done.

Have they got enough left to get into the chilly waters of Red Tarn?

[light music] Down from the peaks of some of England's highest mountain ranges, a blanket of verdant flora defies the Cumbrian elements to take hold again.

These hillsides feed one of the county's rarest breeds.

Cumbrian Fell ponies have been working this land since Viking times.

These hardy animals were used for plowing and pack work a thousand years ago.

And near Keswick on RakeFoot farm, the Fell pony is still center stage.

GLENIS COCKBAIN: We're very lucky to live where we live.

I think God created the universe and then he decided to do a masterpiece, and we're here.

NARRATOR: Run by Glenis Cockbain, with the help of granddaughter, Imogen, the family has proudly bred these ponies for three generations.

Fell ponies are part of our history here.

They were here long before me, and I hope they'll be here long after me as well.

NARRATOR: With fewer than 200 grazing the county uplands, there's a real risk these semi-wild ponies could be lost to the Fells forever unless the next generation is willing to step up.

IMOGEN: Danny!

Come on!

NARRATOR: Glenis is determined that this historic and time served breed-- IMOGEN: Come on, Danny.

GLENIS COCKBAIN: Come on, Sugar.

NARRATOR: --stays on the windswept hills of Cumbria for another thousand years.

Hello, hello.

The barn up here, up on the tops and the mares have their foals up here and then, they build the muscles up, coming up and down the hills and they're hardy ponies.

NARRATOR: After 68 years breeding and training these native ponies, Glenis' days of climbing these rugged fells in the harshest of conditions are coming to an end.

GLENIS COCKBAIN: It's a young man's game walking up and down here.

NARRATOR: Glenis is hoping 15-year-old Imogen will protect the breed and safeguard her family tradition.

This is Danny.

She's a four-year-old, I've been breaking in this year to ride.

She's one of our best ones, best Fells that we've got.

NARRATOR: Danny lives on these unforgiving hills, but is brought down to the yard for training.

GLENIS COCKBAIN: So if you get her tacked up and we'll go out into the field and see how she goes.

NARRATOR: Whilst Imogen nervously takes to the saddle, Glenis wants to see for herself if she has what it takes to continue this generational pastime.

Oops ah tat tat you little monkey.

It's nice to see young ones doing it.

I can't run now, so I get pleasure in watching them doing what they're doing.

So it goes on.

NARRATOR: Glenis' years of tuition have paid off.

The pony and the jockey they want to be at one.

You know, that picture looks spot on how it should be.

Are you all right?

Yeah.

NARRATOR: Glenis can be confident that her passion and love for these four legged beauties will continue for many more generations.

IMOGEN: I take it as a luxury, really, to be living on a farm with lots of space, beautiful views, and having lovely ponies as well.

It means a lot that we're going to carry on with them as long as we can.

[laughs] [bright music] NARRATOR: Just south of the national park lies the thriving market town of Ulverston.

A labyrinth of quaint cobbled streets host independent shops, fine country markets, artisan makers and bakers, and Ulverston's very own gin distillers, Zoe and Andy Arnold-Bennett.

ZOE ARNOLD-BENNETT: One of the main reasons why we started to make gin was because we loved where we were living.

If it wasn't for Cumbria, we wouldn't be doing this anywhere else in the country.

I was wondering whether we start with the blackcurrant because it just gives it a base.

NARRATOR: This summer, Zoe and Andy are creating a brand new gin using seasonal, wild, locally foraged ingredients.

I like that.

NARRATOR: And they'll be showcasing this tantalizing new recipe at the Westmorland Show in just a few weeks' time.

ANDY ARNOLD-BENNETT: Yeah, the pressure's on.

But then, if you didn't have the pressure, then what would you get done I suppose?

NARRATOR: It's a costly gamble.

So, with staff Thea and Linsday, the team need to taste test their fresh pickings and come up with a perfect new blend, capturing the unique rustic flavors of Cumbria.

ANDY ARNOLD-BENNETT: We don't know where we're going to end up.

It's going to be a lot of sniffing, a lot of, a bit of guesswork, some very precise measurements and a little bit of fingers crossed and see what works.

The one thing I do want to get in this year because it has, I think it has a lovely fresh cucumber smell.

Oh, yeah.

Yeah.

Commonly known as sticky willy.

Oh, yeah, yes.

We've got to get sticky willy into the gin.

We have to.

NARRATOR: Using a combination of rowan berries, meadow sweet and cleavers, also known as sticky willy.

Oh, that's definitely working, the layers are coming through now, aren't they?

ZOE ARNOLD-BENNETT: Exactly.

NARRATOR: Andy uses a traditional method of distillation to cook up a sample batch.

ANDY ARNOLD-BENNETT: Once the heat starts it boiling, the vapours will rise and mingle around in this section.

They'll follow it down.

Vapour.

Now the pipe goes into the water bath and that cools it back down to a liquid and then we find out whether it's worked or not.

NARRATOR: This process takes 45 minutes.

Then it's a matter of trial and error until the perfect blend is achieved.

ZOE ARNOLD-BENNETT: I love this bit.

I absolutely love it.

You slowly blend it with the water and you slowly blend and blend and blend.

And then you get to that point where all of the botanicals sing and you go, that's it.

NARRATOR: The team hunt for a mix that will leave everyone wanting another glass or two.

THEA: It's really fruity, this.

ANDY ARNOLD-BENNETT: Mm.

A bit of a zing to it.

THEA: It's definitely tart.

ANDY ARNOLD-BENNETT: Yeah.

NARRATOR: By adjusting the quantities, they fine tune the recipe.

Oh, that's made the world of difference.

Hmm.

That's nice.

Oh, that's nice.

[laughter] It's just popping.

LINDSAY: It's quite moreish.

I wouldn't chuck it out of bed.

[laughter] And I'm sorry, guys, I can smell and taste the sticky willy.

It's in the glass.

NARRATOR: The winning blend is a truly local combination of rowan berries, wild thyme, cleavers, and Cumbrian water.

Very, very happy with the results, and a cracking start to the process.

NARRATOR: It's an unusual fusion, but will it stand out from the crowd and hit the right note at the upcoming Westmorland Show?

Cheers.

Cheers.

Here we go.

NARRATOR: Later, a vintage vehicle is given the once over before Cumbria's annual classic car competition.

CHRIS SPENCER: That fuel filter looks like it could be a bit suspect to me.

This is like doing surgery.

Nurse, scalpel.

NARRATOR: And it's a battle against the elements on the Solway Firth.

That tide waits for nothing and if it's coming in and you're in the wrong place, that's tough.

That's your fault.

[music playing] NARRATOR: It's not only the majestic lakes that define the spectacular Cumbrian landscape.

England's highest mountains pierce the skyline, crests bathed in a late summer glow.

Amongst those, Helvellyn, the third highest peak in England.

At the foot of the mountain's final assault lies Red Tarn, sculpted during an ice age 20,000 years ago, the glacier chiseled away at the rock face before melting and bestowing a true natural wonder.

It now offers the ultimate adventure for the bravest of souls.

Among them, South Lakes Women Go Swimming, led by Noelle Kirk.

NOELLE KIRK: It's been a dream of mine to swim in Red Tarn.

I've never swam here before.

Hiked past it several times, so really excited about it.

NARRATOR: For this group, spectacular scenery should be complemented with a feast for the senses.

[brass playing] These ladies have lugged half a brass band on their two mile hike up the mountain.

NOELLE KIRK: It just adds that little bit of something that's different and it also combines two passions of the music and the swimming, gives us a bit of a lift to get in as well.

[laughs] [cheering] Look at that fabulous basin there-- Helvellyn, Striding Edge, Swirral Edge, and here we are going to get in a freezing cold tarn.

[chuckles] What could be better?

NARRATOR: Before fingers and toes are about to fall off, they tune up for the final crescendo.

A little bit apprehensive about getting in because I know it's quite cold, but I'm up for the challenge.

I'm ready to go in.

I'm just buzzing.

HIKER: It's something in my life that was an example in a geography exam.

And you know, you always quoted that Striding Edge, Red Tarn, how it was made by the glacier, et cetera, and now I'm actually here, I'm going in it.

Let's get in.

Let's do it.

Come on.

Oh, it's balmy.

It's like being in Red Tarn on a cold day.

NARRATOR: At just 10 degrees, the water is almost 20 Celsius cooler than a typical swimming pool.

Cold water swimming can be a risky pastime, but Noelle and her crew are experienced and never swim alone.

Walking past tarns for over 30 years, I've always had a real interest in what lies beneath, although it scares me to death, or did and I've always wanted to get in.

Woo hoo!

NOELLE KIRK: The benefits I find are it gives me more energy, makes me feel alive, I sleep better.

I am a calmer person as a result of it.

[upbeat music] We did it!

Fabulous.

Fabulous.

Well done, everybody!

Absolutely fantastic, freezing cold, exhilarating, just the best.

Wow.

Yes, and I'm freezing.

[laughs] Invigorating, I think is the word.

SWIMMER: I mean, it's freezing.

It was beautiful and it was just a tingle all over, my arms are really tingling now, and you just feel amazing.

NOELLE KIRK: I never take it for granted.

And I love every single day and I'm truly blessed to be here.

Yeah, I just embrace it every day.

NARRATOR: It may take them some time and a few cups of tea to warm back up, but this tough crew will soon be swimming again in some of Cumbria's most beautiful, remote waters.

[light music] On the northern frontier of this geological gem on the Cumbrian border between England and Scotland, the brackish waters of the Irish Sea are racing inland, funneled by the Solway Firth.

On Rockcliffe salt marshes, record downpours have turned firm ground to quicksand.

Ruari Martin and his team have a challenging three hours to gather more than a thousand cattle before they're lost to the tide.

RUARI MARTIN: [whistles] Morning, boys and girls!

NARRATOR: Over the summer months, this soft ground offers a tasty and salty grazing environment for the cattle, and their trampling of the soil protects the marshland from coastal erosion.

RUARI MARTIN: Certainly people that know nothing about farming definitely don't expects us to be farming a marsh, as it were, and even people in the industry, when I talk to them, it's-- it's sorry, but what do you do?

Where do you farm?

And you know, we're really fortunate.

It's a fantastic place to live and work.

Hey up girls, come on.

[whistles] NARRATOR: But farming these marshes is a risky business.

With a fast incoming tide, it's all hands on deck to ensure the herd doesn't become trapped by the sea.

That tide waits for nothing and if it's coming in and you're in the wrong place, it's, that's tough, that's your fault.

[shouts] NARRATOR: Ruari needs to move the cattle four miles inland.

But after a biblical rainfall, quicksand is a real worry.

RUARI MARTIN: We take it for granted, I suppose, because we're out here every day but it is a dangerous place, and it's one of the reasons why there's no public access.

NARRATOR: But whilst the cows seem to be on the move, things have come to a stop for Ruari.

The wet ground is proving tricky to navigate.

Once back on track, it seems the cows have other ideas.

They're trying to go out instead come back in, so they're being awkward.

Like most cows are but I'm going to have to go.

Once a month through summer, when we do big marsh gathers, it is, it's hard work, it's early mornings, it's late nights.

But I certainly am a big kid at heart.

Part of the attraction of being out here is riding out on a quad bike, jumping ditches, and whizzing up the sand at top speed.

So they're all off the sand that way.

NARRATOR: Finally, after three hours, a thousand cattle are safely cajoled onto dry land and quickly make themselves at home, grazing on new pasture.

[whistles] Hey!

Hoo, hoo, hoo, hoo, hoo!

Nothing got stuck apart from me.

[laughs] Managed to get back out.

[soft music] NARRATOR: When the coast is clear, the herd will be back out, grazing the expansive saltmarsh and keeping this unique wetland part of the Cumbrian landscape for many more years.

I choose to be here because I enjoy being outdoors.

I enjoy working outside in all weathers with my dog and seeing that process of rearing animals and crops right through to the end and being in this environment, yeah, I really enjoy it.

I really enjoy this way of life and this job.

So I wouldn't trade it for the world.

[gentle music] NARRATOR: Cumbria offers almost endless opportunities for visitors and locals to drink in the county's majestic natural beauty.

Many choose to view the lush valleys and dramatic fells from the water.

Others simply amble around the picturesque towns and villages on foot.

But some prefer the natural wonders to unfold with the help of four wheels.

In the small parish of Lamplugh on the western edge of the national park, Chris Spencer happily pursues his lifelong passion for classic cars.

Every time I drive anywhere, I just find the landscape so awe inspiring.

As you pass people, you can see them turn round.

NARRATOR: With the Cumbrian countryside as a backdrop, there's no better experience for Chris than that of chugging along in a vintage vehicle.

With a fleet of five classics stationed in his workshop, he's got the pick of the crop.

CHRIS SPENCER: Every time I drive out at the end of our lane, and, you know, you just take in the scenery when you get onto the higher ground and you look towards the fells, you've got to pinch yourself.

You couldn't wish for anywhere nicer to live.

I was born in this parish.

I've lived there all my life and it is a very, very special part of the world.

NARRATOR: Chris's love of vintage vehicles is something that's been passed down through the generations.

CHRIS SPENCER: My late father was a very practical man.

He could maintain all the farm machinery and we learnt that way of life.

I could competently drive a tractor when I was 10 years old.

NARRATOR: After being on display at the Lakes Motor Museum, Chris heard this 1946 Morris Z Van had finally come up for sale.

Now, it's the latest addition to his collection.

CHRIS SPENCER: I just love these early commercials.

They were built to work, they were used and abused, and most of them ended their lives in scrap yards.

NARRATOR: Chris is gearing up to take the little van on its first big outing.

Every year, a very prestigious event takes place in Dalemain, 40 miles East near Ullswater, the Cumbria Classic and Motorsport Show.

There'll be something upwards of 800 cars.

NARRATOR: The event will be a great showcase of the best in the business.

Chris will be competing for first place in the light commercial vehicles category, but only if this old timer is running smoothly.

Vehicles are made to be driven, and when they're not driven, various things happen.

NARRATOR: With only three days to go before the big show, it's all hands on deck to get this little four wheeled beauty ready for its journey through Cumbria.

We've had little issues with it where it's, it's-- it's missed a little bit as we've been driving along and I'm kind of, in my mind, got it down to being the fuel lines.

NARRATOR: Chris has drafted in the help of friend Costas.

CHRIS SPENCER: That fuel filter looks like it could be a bit suspect to me.

See?

Prepared.

One I did earlier.

This is like doing surgery.

Nurse, scalpel.

CHRIS SPENCER: I know.

I'm confident that we've found the issue.

[engine roaring] NARRATOR: This old motor might be ticking over now, but has she got what it takes to last the 40 mile drive up some of England's steepest hills and scoop first place?

Later, it's show time for Zoe and Andy.

The slightly nerve racking, let's launch this at the biggest show of the year-- our new gin.

NARRATOR: And it's a long and winding road for vintage car lover, Chris.

It's a 40 mile journey.

I'm not yet gunning it.

[bright music] NARRATOR: The south of Cumbria boasts some of the most spectacular scenery in Britain.

But these cloud scraping peaks and meandering valleys are unusually quiet today, as nearly 40,000 people come together for the biggest County event of the year, the Westmorland Show.

Showcasing their latest blend, a local gin makers, Zoe and Andy Arnold-Bennett.

What we have is Ulverston 23, the slightly nerve racking, let's launch this at the biggest show of the year-- our new gin.

ZOE ARNOLD-BENNETT: It is nerve racking.

We know that we like it, we know that the people we've tried it with like it.

But I do feel slightly sick.

[laughs] NARRATOR: The showground is already filling with potential customers, which is good news as the couple have brought 72 bottles to sell.

It really is big, as you can see, there's a great cross-section of Cumbrian society and people from all around the world, all around the country.

It is a great marketplace for us.

There's a lot riding on today.

And if nobody likes it, then we'll just drink it.

[laughter] [music playing] NARRATOR: The Westmorland Show has been attracting visitors to Cumbria for 224 years, proudly showcasing the finest of local agriculture.

Even though it's early morning, it's time to shift some gin.

ZOE ARNOLD-BENNETT: Have a little taste of that, see what you think.

Oh.

Ooh, yes.

Because the other one's a lot earthier than this one, isn't it?

This is a bit zingier.

How's that going down?

WOMAN: It's gone down very well.

[laughter] NARRATOR: Their technique seems to be working as bottles make way for brass.

ANDY ARNOLD-BENNETT: Our first sale.

Thank you very much, Madam.

Thank you very much.

I very much like your work.

I think it's amazing.

I mean, we're so lucky and have so much in the county, and I love that Zoe and Andy go and find these things and forage them and dig them out.

That's quite nice.

Thank you.

We're getting some really very, very good, in fact, it's all been positive.

Every person who's tried it has liked it.

NARRATOR: And the new blend has even caught the attention of TV chef, Matt Tebbit.

Ooh, smells amazing.

ZOE ARNOLD-BENNETT: Thank you.

So it's got rowan berries, elderflower, meadow sweet, water mint.

MATT TEBBIT: It wasn't in your face.

A lot of gins are very kind of, they smash you around a bit, but it was super mild, and clearly they know what they're doing and they're having fun, which is important.

NARRATOR: As the day comes to a close, Zoe and Andy have exceeded expectations with their brand new gin, and even won the approval of a top name chef.

- Oh, wow.

- Busy day.

Busy.

But great.

Fantastic.

ZOE ARNOLD-BENNETT: Yes.

ANDY ARNOLD-BENNETT: Westmorland's always good.

This has been exceptionally good.

Part of that is the excitement of launching the new gin and it being received the way that it has been, which has been phenomenal.

- Yeah.

- Really happy.

Really happy.

Really happy.

Absolutely.

[guitar music] NARRATOR: Back in Lamplugh on the western edge of the national park, it's also a big day for vintage car lover, Chris Spencer.

All right.

Sounding good.

Off we go then.

NARRATOR: He's heading to one of the most popular events of the year in Cumbria-- the annual classic car show in Dalemain, 40 miles east near Ullswater.

The 77-year-old Morris van was once a prized exhibit of the Lakes Motor Museum.

Today, Chris is hoping the car will take first place, but only if it can last the journey.

Why should I be apprehensive just to drive it 40 miles?

But it's-- it's a 40 mile journey.

Yeah, I'm not yet gunning it, you know?

This is about its cruising speed now.

The needle tends to dance about a bit but we're showing somewhere between 40 and 50 miles an hour.

NARRATOR: So far, it's smooth sailing, but this old classic still has to conquer some of England's steepest roads.

I've lived in the lakes all my life.

I'm still almost awestruck every time I look around me.

It's just absolutely beautiful.

It's almost surreal, you know?

Sometimes you just think, oh, how lucky are you to live here.

[bright music] NARRATOR: The near 80-year-old Morris van has made it to the showground, proving the old workhorse is as reliable as it once was.

We're good to go.

Time to relax.

NARRATOR: For the visitors, hundreds of pristine, classic cars to peruse.

It's nice that you can see inside, isn't it?

NARRATOR: A day to remember and no better way of indulging that sense of nostalgia.

Little 918 CC side valve engine.

NARRATOR: The Morris is positioned in a prime location and is already turning heads.

The vast majority of them were telephone vans.

I mean, yeah, it just brings a smile to my face.

NARRATOR: But will it catch the eye of the judging panel?

TANNOY: Good morning, everybody.

Judging of different classes is now starting.

CHRIS SPENCER: Every owner will vote for their favorite vehicle.

Right now, there's nothing more I can do.

There it is.

It's done, it's presented, and the rest is down to everyone else.

TANNOY: We come on to class F and the winner of class F is the Austin, A60 of C Jarvis.

NARRATOR: Unfortunately for the Morris it wasn't meant to be today, but Chris remains proud he's given this vintage vehicle a new lease of life.

I haven't had the van for long, and there's always next year.

This little van getting to this show, that's my award.

NARRATOR: And of course, it's not just the taking part that counts.

Everyone here gets to enjoy another great Cumbrian day out in a very special setting.

The shows are in the communities with the Fells and the Lakes as the backdrops.

It kind of frames them.

As a frame enhances a picture that's in a gallery, the backdrop enhances the car at a show.

NARRATOR: Next time, a Cumbrian community comes together for one of Europe's biggest lantern festivals.

Oh, off we go, whoa.

NARRATOR: A Lakeland couple bring a taste of the Caribbean to Cumbria.

This is a perfect blend of Cumbria, Jamaican style-e, I love it.

NARRATOR: And it's a risky ride to remember out on Morecambe Sands.

Well, you're dealing with animals, and animals in big open spaces can do unpredictable things.

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