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00:00Four miles south of mainland Britain sits a diamond in the Solent, an island
00:10paradise blessed with golden beaches. Who wouldn't want to look after something
00:17as beautiful as this? Verdant forests, ancient valleys and chalk white cliffs.
00:26It's a land steeped in rich history. I love the location here, I look at the view
00:33it's fantastic. Farmed by ancient civilizations. The Roman coin, it's about
00:391,700 years old. Favoured by kings and queens. This is where King Charles used to
00:46apparently stay. And today home to a thriving community. Proud of their
00:53heritage and tradition.
01:00Every year, millions visit these shores to step back in time, immerse in the culture and
01:13experience the raw power of nature. Welcome to an island of old memories.
01:22You're touching history. It's a lovely feeling. And new stories. It's just so different compared
01:31to the mainland. Welcome to the Isle of Wight.
01:42It's midsummer. On the coast, ribbons of chalk white cliffs cut through the shimmering
01:48cobalt waters below. In the towns, the bustling promenades are alive with the sound of tourists,
01:56spilling out into the sunshine. While in the countryside, nature shifts slowly in the
02:03drowsy summer sun.
02:07The Isle of Wight has a proud agricultural heritage. But preserving traditional farming methods
02:13on the island is becoming increasingly tough. At Brittlesford Farm, five miles west of Ryde,
02:22fourth generation dairy farmer, Paul Griffin, is bucking the trend.
02:28We're the last remaining Guernsey herd on the Isle of Wight. My great grandfather moved to
02:35Brittlesford in 1923. He brought with him 12 Guernsey cows and all of our 300 cattle on
02:42the farm today are descended from the original 12.
02:47Cows are an iconic piece of the Isle of Wight landscape. I mean, they look amazing when you
02:50see them as you drive past the farm. You'll see them grazing in the fields. A family's pride
02:55and joy really, and actually a part of the family.
02:59Guernseys have been the mainstay of the family farm since great grandad's time. The tradition
03:05of keeping them passed down the generations. Paul first milked them as a 10 year old and
03:11they've been a lifelong passion ever since.
03:14These are lovely cows. They are the traditional breed from the Isle of Wight. Back in the
03:1870s and 80s, most dairy farmers moved away from the traditional breeds in favour of more
03:23productivity, and we never did. There's times when I questioned that, but now that we make
03:27our own cheese and butter and sell our fresh milk direct, it's the best thing we ever did.
03:35Paul has 150 milkers in his 300-strong pedigree herd, and it's these gentle beasts that have
03:43given the farm its time-honoured reputation. A completely different animal to the black and
03:49white Fries and Holstein. These ones are priced for the quality of their milk. It's probably
03:5350% more creamy, something like that. 60 years ago, there were over 300 dairy farms on the island.
04:03Now, there are fewer than 10. Dairy farming for my entire adult life has rarely made a profit in this country.
04:11On this farm, we really hit a crunch point between 5 and 10 years ago where the question was,
04:17should we carry on trying to keep our herd of cows, or should we just call it a day and sell up?
04:23To help preserve their livelihood, the family opened a farm shop, and it's Paul's sister Louise who's in charge.
04:31I had a really good job in the sailing industry, and I really enjoyed it, and then one day I was walking home from work and I just thought,
04:39what did I do that for? And I realised it was because my heart was here, and I wanted to come back to the farm.
04:46Next year is the farm centenary. To increase the range of farm-made favourites,
04:54the family have decided to mark the anniversary with a special celebration cheese,
05:00and production is already underway in the state-of-the-art dairy.
05:04We've got in this vat about 1,500 litres of Guernsey milk from our cows.
05:09It's had the rennet added, and we're just about to cut the curds.
05:16See it all come together into a high-quality product made with their own milk makes it all worthwhile.
05:22Of course, that is assuming it tastes okay.
05:25And there's only one way to find out.
05:28We're going to have a launch party.
05:30We've invited friends, family, and a few of the great and good from the Isle of Wight,
05:34but the main event is, will they like the cheese?
05:37Months of planning have gone into this event, and Paul's wife, Chris, is the organiser-in-chief.
05:44Our cheese and wine evening is a really exciting event for us,
05:48because it's a chance to show off our new Briddlesford red cheese.
05:53We'll be also having a barbecue.
05:55I think it's going to be a really fun evening.
05:59I'm working on it.
06:01It might be one night of celebration, but there's 100 years of reputation on the line for Paul and his family.
06:16With no road bridge connecting the island to the mainland, most people make the short trip across the Solent by boat or ferry.
06:25And when the sun shines down on the sparkling blue sea, the journey is like a holiday in itself.
06:32But travelling to the Isle of Wight has not always been plain sailing.
06:38Over the centuries, many boats have fallen foul of the treacherous rocks and shallow waters that surround her shores.
06:46And for 74-year-old Bembridge diver Martin Woodward, this sunken realm of wrecks and hidden treasures beneath the waves has been a lifelong obsession.
06:58I've always loved the sea from being a small boy. It was always in me.
07:02I think you've either got salt water in your blood or you haven't.
07:05I had it from a very early age.
07:10As a professional, Martin's dived all over the world, from the Persian Gulf to the North Sea.
07:17But wherever his passions have taken him, the Isle of Wight has drawn Martin back home.
07:25I started diving when I was a kid in Bembridge.
07:27I'm not doing much commercial stuff now, mainly just looking for shipwrecks and finding shipwrecks, which is what I love most.
07:37Martin's underwater discoveries are displayed here at the Shipwreck Centre and Maritime Museum near Arriton.
07:46This one is mainly a ship called the HMS P-12.
07:49You see there, you've got the ship's bugle.
07:51I love that.
07:52I mean, that was all covered in barnacles and growth when I actually picked it up.
07:57And I thought, I wonder who was the last person to actually blow that bugle.
08:02In just a few days from now, Martin is planning a special dive that he hopes will answer a maritime mystery that's remained unsolved for over 250 years.
08:19HMS Invincible was an elite 74-cannon warship, but one fateful evening in February 1758, her 700-strong crew ran into difficulties three miles off the Portsmouth coast.
08:34She ran aground in the Solent in a storm.
08:38To try and lighten the ship, they jettisoned six heavy 24-pound cannons over the side.
08:45And the idea was to try and make the ship a bit lighter so they could get it off the sand.
08:49The ship sank and remained lost at sea until the wreck was discovered in the 1970s.
09:00But intriguingly, there was no sign of the cannons.
09:03I thought I'd go and try and put the mystery to rest one way or another.
09:08So I did a magnetometer and sonar search and I actually found these guns a couple of weeks ago.
09:13These could be the only surviving HMS Invincible guns from that time.
09:20But Martin needs hard proof, which means donning the diving gear and getting up close.
09:27The plan is to get out there and have a dive and hopefully measure up these guns and positively ID them.
09:35The signals are looking promising, but Will Martin's meticulous research pay off.
09:47Later, a 17th century hotel hides a royal secret.
09:52So this is where King Charles used to apparently stay.
09:56And it interconnects, funnily enough, with the room next door, which I can only imagine the purposes of.
10:02And will Martin strike gold in his quest for sunken treasure?
10:09The last time they were touched was 264 years ago.
10:13With its fossil rich beaches, ancient woodlands, Norman churches and medieval towers, the roots of history spread deep across the Isle of Wight.
10:23A living sense of the past is everywhere, from the vestiges of Roman occupation to the Victorian splendor of the Industrial Age.
10:36And standing proud in the West is the historic town of Yarmouth.
10:50A port of strategic importance has been a settlement here for over a thousand years, with its own castle, built by Henry VIII to defend the narrow channel.
11:06Today, the only invaders are tourists, which is welcome news for local hotelier Howard Spooner and his wife Lucy.
11:11Right, bye darling, I'll see you at lunchtime.
11:13We'll come in about probably 1.30.
11:14Perfect.
11:15See you then.
11:16See you later.
11:17I was in the nightclub industry. I was working till four or five in the morning and then back in the office at eight, nine o'clock.
11:29It was pretty hectic and not great for family life. We still wanted a different pace of life.
11:34So Howard decided to swap the bright lights of London for a new challenge on the sun-kissed shores of Yarmouth.
11:42A friend of mine said, oh, you should have a look at the George. I just couldn't believe it had its own private beach.
11:48I couldn't believe the hotel was sat there. I contacted the owner and she met with me and we took it from there.
11:58I love this area. There's not the rush that you get on the mainland. No one's in a rush on this island.
12:08As soon as you get across that water, you're on that water, you feel like you're going abroad and it completely calms your mentality.
12:16This 17th century hotel was once the grand home of Admiral Sir Robert Holmes, a governor of the island, who often entertain King Charles II here.
12:31I feel like I'm a custodian of this building, actually, and that I'm very fortunate.
12:38So this is where King Charles used to apparently stay and it interconnects, funnily enough, with the room next door, which I can only imagine the purposes of why.
12:53For the current owner, maintaining the hotel's attraction is a balancing act between preserving the past, but also adding his own twist for modern tastes.
13:04I picked all the Georges for the George wall. So you've got people like George Best and George Orwell, you've got Boy George, you've got George Michael, you've got George Hamilton.
13:17Everything's a bit tongue-in-cheek for me.
13:21Wonderful. I've got a room at the terrace.
13:23Have you? Which room are you in?
13:25The one with the multi-shower in it.
13:27Oh, lovely. Yeah.
13:29Our grandchildren are glamping and we're thinking of asking, telling the little ones they can come and shower in there all the time.
13:34You should do. You can process them through there. It's got so many shower heads in there.
13:39We love it.
13:40OK.
13:41It's fabulous. You arrived yesterday. Thank you for this beautiful place.
13:44Oh, not at all. And that's what makes it all worthwhile.
13:48Howard's invested thousands since he took over the hotel, so it's crucial they have a great summer to balance the books.
14:00So this is our time to make hay for the wintertime, January, where we shut.
14:05So the next few weeks are really crucial for us. No mistakes.
14:09On the opposite side of the island, in Bembridge, conditions out to sea couldn't be better.
14:22Local diver Martin Woodward is all set for a mission that could change history.
14:27Today we are going to go out and dive on the six cannons that we found a little while ago off the HMS Invincible of 1758.
14:38Martin is returning to objects located with sonar equipment only a couple of hundred yards from where the Invincible sank.
14:46It was really satisfying to find them because it was always this, were they there or weren't they?
14:52Had they been recovered at the time in 1758 or hadn't they?
14:56But he needs a positive ID, so he plans on filming them to prove once and for all that these are the fabled, long-lost cannons.
15:05Martin's trusted pal, Hughie Shiel, is helping today.
15:09I'm the guy who helps Martin get dressed, get his suit on, make sure his equipment's okay, check he's alright, throw him in and bring him on and bring him back.
15:22The main thing is you bring him back.
15:24That's them there, one, two, three, four, five, six.
15:30That's them there, two, three, six.
15:58And there, lying just seven metres below the surface,
16:02several long, thin objects.
16:06You go down and you think, well, I'm touching this.
16:11And the last person that touched these
16:13were the people that heaved them over the side in 1758.
16:18So you're touching history, basically, and it's a lovely feeling.
16:28Martin's hoping that the footage taken
16:34will definitely prove these are the fabled canons.
16:43We're lucky. We got the conditions today.
16:45It's not rough. The visibility's good.
16:47Fingers crossed we got some good footage.
16:52Back home, Martin reviews the film, and the results are sensational.
16:58We're lucky that these guns are actually exposed
17:02because that bank moves up and down quite a lot.
17:06So we're actually lucky that these are not completely buried.
17:11So I'm happy with that.
17:17It's the proof that Martin was after
17:20and solves a 264-year-old mystery.
17:24Around here, people think I'm mad
17:27because I keep going out there and doing it,
17:29but why not?
17:31Why not?
17:32Thanks to Martin, the history of this beautiful island
17:35just got a little bit richer.
17:37And with over 4,000 wrecks recorded off the Isle of Wight coast,
17:41there's plenty more treasure for him to discover.
17:44The Isle of Wight is one of the sunniest places in the UK,
17:51and when the sun comes out,
17:53it's easy to see why it attracts thousands of tourists every summer.
17:57With its inviting turquoise sea and glistening beaches,
18:00the island truly is a little paradise.
18:03In ride, the crowds are out in force,
18:06soaking up the rays and melting into the holiday moon.
18:10Welcome to the Isle of Wight.
18:12I hope you're going to stay away.
18:15Welcome to the Isle of Wight.
18:18You can share this paradise.
18:21Welcome to the Isle of Wight.
18:24Derek Sandy has been bringing a taste of the Caribbean
18:27to the Isle of Wight since he settled here
18:29from Trinidad and Tobago 20 years ago.
18:32I came here for six months to work,
18:36to go back to Trinidad and Tobago to buy myself a boat and a jeep.
18:40I was walking a dog and I was singing and a guy met me.
18:43He said, hey, you can be a superstar.
18:45And two days later, he called me and said, I got you a gig.
18:48I came for six months.
18:48I'm still here 20 years later.
18:51Yeah, man.
18:54I feel so blessed to be able to call this beautiful island home.
19:00The island has given me so much
19:03that I just want to give back everything that I have to the island.
19:09Today, Derek is an island institution.
19:11His Love Mondays beach parties are a staple holiday fixture
19:15for tourists and locals alike.
19:19Today is a special one.
19:20The whole island is going to be out looking for this,
19:22so it's going to be banging.
19:26Once I have this on, I'm Derek Sandy.
19:28Watch it.
19:32Getting ready for Love Mondays.
19:33Oh.
19:40The crowd is building.
19:45Hello.
19:45How are you doing?
19:45You all right?
19:47And Derek welcomes them all with open arms.
19:49Yeah, man.
19:50Good to see you.
19:51Good to see you.
19:51It's going to be a good one.
19:53Small man.
19:53How are you doing?
19:54You all right?
19:55Nice to see you, man.
19:56Nice to see you.
19:56Nice to see you.
19:57Hello.
19:58How are you doing?
20:13Derek might own Mondays, but this summer, he has his sights set on a much bigger prize.
20:20After appearing on Britain's Got Talent, Derek dreamed up his own talent contest.
20:27Remember next Saturday, the island has talent, right here.
20:31After I did Britain's Got Talent in 2019, me and my friend Reed, we decided, look, let's keep our own
20:37island.
20:38The best talent on the island of the island of the island of the island of the island of the island of the island of the island of the island.
20:43I hope they've got to stay.
20:46See you all Saturday.
20:48Yeah, man.
20:48Boom.
20:49If this year's show is a success, Derek is hoping it'll become an annual event.
20:57But has this island got talent?
21:04Later, a reclusive favourite makes a surprise appearance.
21:08Because I'm a sucker for cute furry animals.
21:11And it's crunch time at Paul's Farm when the centenary cheese is finally rolled out.
21:17I do need to ask one question, first of all.
21:19Is there anybody here that does not like our new cheese?
21:33Spanning 20 miles along some of Britain's most protected coastline,
21:37The Solent is a wonder of nature. This glorious blue expanse provides many with a livelihood.
21:45For some, the sea is a welcome escape. For others, it's protecting them from extinction.
21:54The Isle of Wight is one of the last strongholds of one of our most beloved native species,
22:00the red squirrel. While numbers on the mainland are in decline, here they're hanging on. With help,
22:07from resident guardian angel Helen Butler.
22:11You've got to believe in what you're doing. You've got to believe in the red squirrels and the
22:15woods and what have you. I came here as a little girl because my dad got a job over here. I thought
22:22the Isle of Wight was amazing. Yeah. The countryside, the trees, the birds, the wildlife. I can't say that I
22:30ever saw a squirrel for a very long time though. Helen has been saving the island's squirrels since 1993.
22:41She's even been awarded an MBE for her services. But it's a tale of triumph that was never planned.
22:48We found that squirrels were scarcer than we thought they probably should be. We put
22:59something in the local paper and really it just all took up from there.
23:04Reds are under threat all over the UK from the bigger, more aggressive greys. But not here.
23:20The island is free of them. It's other predators and habitat loss that concerns Helen. So the conservation
23:27team have put nest boxes out to give her furry friends a safe place to live. The question is,
23:33are the squirrels using them? Oh, well they've been because there's less food in that one.
23:41So they are still coming a bit. Gives us a bit of hope. There's the dray box up in the tree.
23:48So we're just going to go up and check it with the thermal imager.
23:56I don't see anything in it. No, there's nothing in there because it would have been gone by now.
24:00Yeah. There are signs the reclusive reds are using their boxes. So Helen and volunteer Ronnie are
24:07continually putting up new ones. Oh, the squirrel would be quite happy to live in there, I think.
24:12And we've just put up a five-star hotel and hope that they like it.
24:16The island is home to around 3,000 red squirrels, but seeing one is tricky. Helen and volunteer Steve
24:25Middlehurst are hoping to get lucky at this second site where they've set up camera traps.
24:30It just proves that they've been here. Whether we've got them on camera or not, I don't know. So,
24:41let's find out whether we've got anything on it. I'm afraid we can't report.
24:46That's weird, isn't it? There's not a herd of squirrels in there anywhere.
24:50Maybe we ought to have put the camera down lower. I wonder if that is part of the problem.
24:58Steve and Helen have drawn a blank, but with the hot summer afternoon finally cooling,
25:03there's one last chance the reds may yet come out to play.
25:07I can see that one's been since we left this morning. They're all sat up there laughing at us.
25:18Idiots, there they are again.
25:27Then, right on cue, a bold red pops out for a bite to eat.
25:32Swirl on the feeder.
25:34The squirrel is tucking in and Helen's dedication has paid off.
25:39I'm highly relieved one's turned up for you. If you've ever looked up, they're just so naughty.
25:46But they've got great character. You can't get bored with them.
25:51I like them because I'm a sucker for cute furry animals. And they've had a really bad deal from
25:57human beings and they're the underdogs and they just need someone to fight for them.
26:03That's good news for the red squirrels of the Isle of Wight. With Helen and the rest of the team on their
26:09side, their future survival is in the best possible hands.
26:18In Yarmouth, the port is alive with the sounds of the summer ferries and the crack of sales as luxury
26:25yachts slice through the inviting Solent waters. Hotelier Howard Spooner is preparing for one of
26:32his busiest weeks of the year and top-notch clients are expecting the very best.
26:38Yay! Cheers, everyone.
26:40A lot of our customers are used to going to beach clubs in Marbella or Saint-Tropez or, you know,
26:48Italy. And they can be quite difficult if they don't get what they want or what they're expecting.
26:56This garden used to be basically a patch of grass and it was like the Yarmouth village green.
27:00And I just thought this has got to be the heart of the George, which is what we've done. We do about 600 covers.
27:09I mean, we sell four or five hundred bottles of rose a week.
27:15To keep things bubbling along, military precision is required. But there are some things about running
27:21an island business that Howard simply cannot control. Transport to the island is intermittent.
27:28Sometimes the ferries just don't run. Then you can't get a delivery. There's no excuses in this
27:33industry. You can't say, I'm sorry, you know, we've run out of booze because the ferry didn't run.
27:39That's just not good enough. Yeah, there's got to be 40 cases of rose ape on its own,
27:44let alone everything else. There's nothing like that on there, as you can see.
27:48There's another delivery coming a little bit later on. I think he's on the ferry now.
27:52Sourcing decent stock isn't the only challenge for an island hotel. Another perpetual problem is
28:00finding the right quality of staff. We've positioned ourselves as being able to deliver a certain
28:08quality of food, drink, atmosphere. And that has got to flow through the staff.
28:15With his workforce in short supply this summer, Howard is putting his faith in a recent recruit,
28:2218-year-old Maddy. I am super nervous for wine and champagne service with Howard and his clients,
28:31particularly because I haven't actually done professional wine service before.
28:35We're going to concentrate on one of our new starters a little bit, Maddy,
28:41and we're going to take her to Limington on the G-Dog, which is the hotel's new boat.
28:49Lots could go wrong. She could spill the champagne all over those guys on the boat.
28:55Some clients come from the mainland by boat. It's a special VIP service offered to selected guests,
29:02and the onboard staff need to be on top of their game. So Maddy is given some extra training by
29:08food and beverage manager David. I hope I do well today because I definitely don't want to get sacked.
29:15You always make sure that's the label facing the customer.
29:21It's going.
29:21I don't think I did that the best. I think I'm quite nervous, especially because it's such an expensive
29:32bottle. Hopefully next time when I do it again, it'll be better.
29:38So this is the cool bag. Okay.
29:40So we're going to load it up with four bottles of Bollinger, two bottles of X, Rosé,
29:44and just chuck some ice in there as well. I'll do that.
29:51It's going to be a big lunch for Howard. Fair bottle. Here we go. Okay.
29:59But there'll be no Dutch courage for Maddy. It's straight in at the deep end. Howard has some
30:04important champagne clients to entertain later, and Maddy will be the only waitress on board.
30:10So no room for hiccups.
30:20Over at Briddlesford Farm near Ryde, there's a hive of activity. It's launch night for their new
30:26centenary cheese. And farmer Paul's wife, Chris, is charged with making sure things run smoothly.
30:35It's coming together now. It's going to be a nice evening. And the weather's looking kind to us.
30:40It's going to be cheese to taste. It's going to be barbecue food. It's going to be plenty of wine.
30:46I want people to enjoy it.
30:53We've got an hour. Although the initial meeting people and greeting them can be a bit stressful for me.
31:00I think I'll probably have a glass of red wine before I start, rather than a pint of milk.
31:06Four generations of hard work is at stake here. A successful launch of their new Briddlesford Red
31:13will help keep the Griffin family pedigree herd in the mind's eye.
31:16The Guernsey cow is unique for several reasons. But the most important reason is the quality of the milk.
31:25It's got a very rich and creamy flavour. And also a lovely golden colour.
31:31This is a team effort. A proud family working hard to keep traditions alive.
31:37I've got some little cards for them to write about how they feel about it and hide it under my cheese cover.
31:43My great-grandad came here a hundred years ago. A hundred years ago, we're still here.
31:51Funnily enough, I've got a ghost in the shot. And I know it's great-grandad. I know it is.
31:55It's just come back to check on us.
31:57The new cheese seems to be going down well. Paul's dad, Dickie, is certainly a fan.
32:04I think it tastes really good. And I think part of that is because it's made of Guernsey milk.
32:13Good evening. Thanks, everyone. And welcome to our farm and cafe.
32:17I do need to ask one question, first of all. Is there anybody here that does not like our new cheese?
32:27No. OK, that's good. You can stay.
32:32I want to thank everyone who has contributed to the success over the past hundred years.
32:37The biggest vote of thanks goes to our Guernsey herd.
32:43It's a real privilege and a responsibility to look after this herd on the island.
32:49And I just hope that we can keep it going for the next hundred years.
32:53All in all, it's been a good night. There'll be many more to come as Paul and Chris celebrate a century of success.
33:02Everyone very positive. The van played well. The people enjoyed it. The food went down brilliantly.
33:09Yeah. Pleased. Very pleased.
33:11Later, Maddie's put to the test when the champagne corks fly.
33:21I gather, it's a bit of an interview today, so I think she's doing really well.
33:26And there's a fizz in the air when the talent show comes to town.
33:30Put your hands together for bubbles.
33:45With its sunny microclimate and Riviera spirit, there's no better place to relax on the Isle of
33:52white than in the great outdoors. Whether it's winding coastal trails, magical countryside adventures,
34:01or sumptuous seaside picnics, the allure of al fresco living is hard to resist.
34:08In Yarmouth, Hotelier Howard has some entertaining to do of his own. Some important clients have
34:15chartered the new hotel speedboat, and he's on his way to pick them up.
34:19We're going across to Limington, pick up the Bollinger guys. They might want to go to the
34:24Needles for a blast. They might want to come straight across for lunch, but completely flexible.
34:28That's the great thing about all of this, this lifestyle, is it's flexible.
34:34The skipper of the boat is Howard's brother, Jules.
34:39I'm not an easy person to work with at all, because I like to do things in a certain way.
34:45Jules just gets on and just does it all himself.
34:49He loves bossing me about when I'm on the boat with him. We revert to type,
34:53you know, him the much, much older brother bossing me around, which is good for me. I enjoy it.
35:00With plenty of liquid hospitality on offer during the trip, it'll be up to trainee waitress Maddy
35:06to keep the champagne in full flow for the VIP guests.
35:09I'm quite nervous about forgetting a few things, because wine service and champagne
35:14service are so different, but I'd learnt both of them within the same half an hour.
35:18And the Bollinger boys have arrived for their exclusive ferry ride.
35:28Welcome to the G-Dog.
35:31Well, thank God the sun's come out.
35:32Yeah, exactly.
35:33Cheers, everybody.
35:37Thanks.
35:39What kind of proportion is this?
35:40Yeah, a different glass, so it's a bit funny.
35:45Good day at work.
35:46The chaps have requested a quick spin around the Isle of Wight's most famous natural landmark before lunch.
35:55The needles are three towering pillars of chalk, faithfully standing guard on the western tip of the island.
36:07The name comes from a much taller fourth pillar that collapsed in a violent storm back in 1764.
36:15Fortunately for Maddy, today, the Solent is calm, which makes pouring the drinks a much easier task.
36:23Maddy's been doing really well, actually.
36:26I gather it's a bit of an interview today, so I think she's doing really well.
36:32Yeah, she's doing a great job.
36:38With the sightseeing trip over, it's back to the hotel for a spot of lunch.
36:45Which gives Howard another opportunity to see how his new recruit
36:49copes with the challenges of a busy restaurant.
36:52The dish of the day is placed. It's 55 pounds, and it's just placed with the skin off and off the bones,
36:58so just order whatever garnishes and sides you want with that.
37:02It's really, it's a confidence thing more than anything. I can see she's getting the job done.
37:07Things have got to happen quickly.
37:10As Howard looks on, Maddy really starts to find her feet.
37:14Medium red, brilliant.
37:16Everyone seems happy.
37:18It's perfect.
37:19Plenty of everything flying out.
37:21I've been keeping one eye on Maddy. She seems to be on top of things.
37:25Maddy is impressed enough to secure her job at the George.
37:29It's definitely different to what I've been doing, but I'm really enjoying it so far.
37:34A relief for all, because Howard will require all hands on deck
37:41for the remainder of this busiest of summer season.
37:50Much loved by Queen Victoria, Ryde is one of the UK's original seaside towns,
37:56and a firm favourite with today's holiday crowds.
37:59But for Isle of Wight icon Derek Sandy, there's no time to relax. He's put months of hard work
38:08into organising the Island Has Talent competition, and the grand finale is now upon him.
38:14Looking good. The contestants are here, the judges, they're on their way,
38:19and we're expecting a huge crowd as well, so it's going to be great.
38:22This is the second time Derek's put on his talent show, and he has big dreams to turn it into an annual event.
38:32But big dreams need big prizes, and Derek's managed to raise a whopping £1,000 in prize money.
38:39We're running the biggest competition on the island. The island has talent.
38:44Showing up the best talent the island has to offer. That's what it's all about.
38:49There's a wide range of acts hoping to dance off with Derek's check.
38:56I am feeling excited, nervous, and hungry for exposure.
39:02One, two, one, two, check.
39:05When I sang in the semis, I was extremely nervous. I think maybe I'm a little bit less nervous today,
39:11but, you know, this is the finals.
39:12With showtime just around the corner, Derek's got a few final words of encouragement.
39:21How's everybody feeling?
39:23This is your chance to shine. This is the big one.
39:26Let me hear you say, yeah, man!
39:27Yeah!
39:28Isle White!
39:29Isle White!
39:30Come on, louder!
39:31Isle White!
39:32Isle White!
39:33Nice, nice, nice!
39:34This is a big day for Derek as much as the contestants. A success here could make his competition
39:43a fixture and fitting in the island's summer calendar.
39:46I'm Nubis.
39:48Biddle! Biddle! Biddle!
39:51Judges are set. The crowd settles.
39:55Are you ready for the first contestant?
39:57And they're off.
40:07Now I'm IOW, she's DFL. How it would end, I couldn't foretell. But I had a hope that it
40:16might turn out well.
40:17Absolutely brilliant.
40:27Newport-based singer-songwriter, Trinity Bubbles is an early favourite.
40:32And I can stand here
40:36And speak the true words of a man
40:40In a world that is shown
40:43You must fight just to warn your dreams
40:48Then carry them home
40:50Make some nice for Bubbles! Come on, man! Local talent!
40:53And Bubbles, you know what? You just took that bubble and you flew up in the air and you went with it.
40:59Ride-born artist Luke Valvona, otherwise known as Victorian rapper Baron Fortitude, gives it his best shot too.
41:07The meal of Galapagos, tortoises, is the pinnacle of delicious dishes. You must believe this! Consult my thesis on the origin of recipes for every species!
41:22Your performances have had me in stitches every time.
41:25And the winner, for The Island Has Talent, goes to...
41:34Amelia!
41:40But the Baron and Bubbles fall short. Shanklin-born singer, Amelia, wins the day.
41:49It looks like Derek's hard work has paid off.
41:52It's been magnificent. It's the best one yet.
41:56And there are many more to cover.
41:58Derek's dream to turn his summertime spectacular into an annual island fixture has just got one step closer.
42:06Now that's talent.
42:09Oh, welcome to the Isle of Wines!
42:11The Isle of Wines is just part of me. And I am part of the Isle of Wines.
42:15I hope you're going to stay alive!
42:18Oh, welcome to the Isle of Wines!
42:21Next time, the island's High Sheriff Kay gets a special assignment.
42:31To your left. Right.
42:32That's the bit... No, left.
42:34Ross and Philippa get ready to market their signature wine.
42:39Well, be the talk of every single house dinner party. Where on earth did you get blue sparkling wine?
42:45And the world's largest scooter alley comes to the island.
42:49Just getting pretty packed now in the car park. Ready for the ride out.
42:58And you can see that next Thursday at 8.
43:01Delving into the shocking scandal that toppled TV royalty Huey Green.
43:06The rise and fall of Mr Saturday Night is brand new Saturday at 9.
43:09From London to York, Dan Snow follows the path of devastation left by the plague.
43:14The Black Death pandemic is brand new next.
43:25Hall of Wines.
43:26And, yes, you can see that now.
43:27You are going to be on the way.
43:28The lives of the Brady Cougars is brand new last year.
43:29So, of course, we have to please move down.
43:31Next time, I will be able to move down to the sea of the classic star mountains.
43:33This is now a final journey of theこの day and we'll be able to move in.
43:34This is one of the largest km from the boat to the boat to the boat to the boat.
43:35All right.