Spring has sprung at Diddly Squat Farm, and that heralds the release of cows and chickens from their winter captivity. Jeremy's restaurant plans are in tatters, but that's not the end of his dealings with the council, who are also sending letters raising issues about what's being sold in the shop itself. From here on in, Jeremy decides that he and all around him must operate in a world of loop-holes and just-within-the-law cunning wheezes. Pepper the prized heifer still isn't pregnant and her last chance saloon arrives in the shape of a bull called Break Heart Maestro. A chat with Alan the builder provides a Eureka Moment: the restaurant idea is not dead after all! There's much excitement as building work begins and Jeremy meets a chef called Pip. There's less excitement when he has to take his first steer to the abattoir.
Jeremy's restaurant opens in a matter of days, but it's all on the QT. Jeremy does not want the council to find out until just before it opens. Which is why Jeremy and Kaleb are laying pipes for water and electrics across a field in the dead of night. Pepper the heifer is still very much alive and is enjoying the company of Break Heart Maestro a lot. Two days until Restaurant Opening Day, Jeremy informs the council and it's game on: Alan and his team of builders work at full throttle, Pip and her team of chefs do too, and the blend of excitement and panic is affecting everyone. The day itself arrives. Will the Diddly Squat Farm Restaurant sink or swim? Or will the council shut it down before the first steak hits the grill?
This featured episode of the documentary series takes viewers on a captivating journey around the world, showcasing the astonishing ways in which animals adapt to living alongside humans. In Sauraha, Nepal, a rhino navigates through human-inhabited areas in search of food. In Bali, long-tailed macaques have learned to trade stolen items for food, demonstrating their intelligence and adaptability. The bustling streets of New York City are home to pavement ants that thrive on human leftovers, while in India, revered cobras coexist with humans in a unique cultural relationship. Melbourne, Australia, features nocturnal frogmouths benefiting from urban lighting for hunting, and Lake Tahoe in North America sees black bears adapting to easy food sources in human settlements. The documentary also delves into the challenges faced by wildlife due to human expansion and climate change. It highlights the plight of African elephants in Kenya conflicting with farmers, the impact of overfishing on humpback whales in Vancouver Island, and the dramatic increase of desert locusts in northeastern Africa due to climate-induced conditions. The episode concludes by emphasizing the importance of reimagining our relationship with nature. It suggests a shift towards plant-based diets to reduce agricultural land use and the potential of vertical farming technologies, offering hope and solutions for a sustainable coexistence with wildlife.
Extraordinary. Dramatic. Beautiful. The series exposes the wonders of British wildlife. It's our home, as you've never seen it before. David Attenborough celebrates Britain's wildlife that is as dramatic and spectacular as any he's seen abroad and reveals why it is globally important for nature. In this special documentary commissioned by the RSPB, WWF and National Trust and inspired by Wild Isles, we meet passionate people trying to restore nature to the British Isles.
Guided by Stanley Tucci, this documentary journeys into the heart of Italy to reveal the country as it truly is, complex, contradictory, and deeply rooted in its culinary traditions. Through food, Tucci uncovers stories of history, identity, and innovation, showing how every dish reflects centuries of culture, migration, and local pride. What emerges is not a postcard Italy, but a living, evolving nation where cuisine is a language spoken by everyone. In the first three episodes, Tucci immerses himself in Tuscany, savoring the artistry of its cuisine while exploring Florence and Siena, where Renaissance creativity still shapes the table. He then heads north to Italy’s industrial regions, discovering cutting-edge gastronomy and futuristic farming, from high-tech agricultural labs to unexpected gourmet food found at service stations. Finally, in the German-speaking Alpine north, he explores a dual cultural identity through mountain dishes, skiing traditions, and glacial river fishing, revealing how history, borders, and landscape have forged a cuisine unlike any other in Italy.
In these three episodes, we'll see how life on the farm becomes more ambitious, more expensive, and much more unpredictable. A major new arrival promises to transform the future of the business, while unexpected births bring fresh challenges and moments of joy among the animals. As the livestock move out to pasture and new technology is introduced to improve daily operations, every success seems to be matched by a new obstacle. What begins as a season of optimism soon becomes a race against time, budgets, and the realities of modern farming. Meanwhile, Jeremy takes a crucial step into the cattle trade and discovers that turning farm produce into a profitable venture is far more complicated than expected. His long search for a pub finally appears to be reaching a breakthrough, but expert advice reveals a daunting list of costs, regulations, and risks that threaten to derail the entire project. With major financial decisions looming and pressure mounting from every direction, the dream of building something bigger than a farm hangs in the balance.
A chat with Alan the builder provides a Eureka Moment: the restaurant idea is not dead after all! There's much excitement as building work begins and Jeremy meets a chef called Pip. There's less excitement when he has to take his first steer to the abattoir.