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Matt Baker is exploring the subterranean world of the Mendip cave system. He meets caver and historian Richard Witcombe toÌýlearn about the history of early Mendip cave exploration, a time when hemp rope ladders and candle light were used.ÌýHe discovers the influence of local archaeologist and caver Herbert Balch who over 100 years ago explored these underground labyrinths and through his evocative writings inspired local cavers to dedicate their life to cave exploration. Matt gets a chance to follow in his footstepsÌýand is put through his paces by caving instructor Andy Sparrow as they explore the longest cave system in the Mendips, but can he find his way back out?

With a boom in the popularity of cider Somerset orchards have never been in more demand.Ìý John Craven visits a commercial grower to see the different kinds of approaches to growing cider apples.Ìý From the intensive layouts with trees planted close together, to the more traditional type where cattle graze the grass and bees do their work as nature intended.Ìý John meets PHD student Sam Arden who is looking at the relationship between the birds and the bees in an attempt to understand how the natural ecosystems of traditional orchards could benefit intensive commercial growers.Ìý John grabs a net and joins Sam on a bee hunt to find out exactly what species are there.

Ellie Harrison is in Exmoor on the hunt for a natural treasure, deer antlers.Ìý She meets Charles Harding, a deer ranger for Exmoor national park, and discovers the value of shed antlers to the ecosystem; hinds and small mammals chew on them for a mineral boost.ÌýÌýÌý They are valuable to people too, and not just as hunting trophies.ÌýÌý She then meets Tom Lock whoseÌýfamily have been carpenters in the village of Hawkridge since the 1840s. TomÌýmakes beautiful furniture using deer antlers collected from the surrounding landscape andÌýhas been crafting coffee tables, chairs, candlesticks and chandeliers in this way for over 70 years. Ellie helpsÌýTom on his latestÌýpieceÌýand is struck by the technique required to create furniture from such an irregular and tough material.

Our appetite for venison is growing – but despite a thriving population of red deer which is regularly culled, there is still a shortfall when it comes to the meat market. Thousands of animals have to be imported from as far afield as New Zealand each year. The Scottish deer industry wants to change all that, and they think the booming market could provide the perfect opportunity for farmers. Tom Heap goes on the hunt for the elusive red deer, and visits one of the country’s most experienced deer farmers to learn how they’re trying to encourage new entrants.

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Porlock WeirÌýis nestledÌýat the foot of Exmoor national park.Ìý In the 1800s this bay was renowned for producing high-quality shellfish, an industry that met its demise over a century ago through over-exploitation.Ìý Ellie meets Alan Wright, a member of ‘Porlock Futures’, a group of locals who are bringing back the Porlock Bay oyster.Ìý It is the only community-based oyster farm in England and Wales.Ìý Alan hopes that this unique business will not only revive a Porlock tradition, but also regenerate the local economy.Ìý Ellie gets stuck in at the trestle tables, turning and de-frilling the oysters.ÌýShe heads to Andrew Dixon’s restaurant on the edge of the bay, to see whether oysters cooked to the special Rockefeller recipe, can change her mind.

Adam Henson takes a trip back in time and with the aid of a very special time capsule he helps to save a herd of rare cattle. He meets farmer Steve Hamilton and his Auntie Thelma, whose British Shorthorns are thought to be the last pure bred herd in the country. They are in danger of dying out if a pure stud bull is not found. Richard Broad from the Rare Breeds Survival Trust might just have the answer, pure British Shorthorn semen, frozen in time from the 1960s. One of Steve’s prize cows is artificially inseminated with the hope that this blast from the past will secure the breed’s future.