Catch up on the latest episode of Made in Kent with Arthur Navarro-Allen.
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00:00Hello and welcome to Made in Kent, live on KMTV.
00:24I'm Arthur Navarro-Allen, and today for our season finale,
00:29we thought we'd take a look back over some of the best bits of the series,
00:32as well as ask our team about their experience on the show.
00:37But first, as we are looking at the history of our series,
00:40we thought we'd start with a piece from our episode
00:43all about historic businesses in Kent.
00:47We met a business owner who had chosen to renovate an 18th century factory
00:51into a modern brewery.
00:54Azaria Gale went down to the foundry in Canterbury
00:57to find out how they've been able to adapt their business in such a setting.
01:01We went to speak with the owner of the foundry,
01:03who works out of an 18th century Victorian building.
01:07Inspired by the rich industrial history,
01:09John Mills incorporates this in his distillery process,
01:13as well as hosting historical tours.
01:15It started in 1835 with the Bickleston's family,
01:18who continued it as a foundry well into the 60s.
01:22So it was a major part of Canterbury's industrial heritage.
01:25So they made the first ever electric streetlights ever made in the world.
01:28They also made the water towers that fed the steam engines
01:31for the first railway line between London and Dover.
01:34They made the gear wheel,
01:37which pulled the first ever passenger line from Whitstable,
01:40so the Crabbe and Winkle line from Whitstable to Canterbury.
01:43The clock face in Canterbury was made here.
01:46The first ever torpedo was made here.
01:48It was like a square box vessel that was towed behind a sailing ship.
01:52An incredible kind of forgotten history of Canterbury.
01:55John let us go behind the scenes
01:57to find out the process of how he makes his beer.
02:00Right, so in this space, we're making 16 beers and ciders
02:03and way over 20 spirits.
02:05We have a hot water tank, we have a mash tun,
02:07and we have a copper or a kettle.
02:09So we mix the hot water with our English barley.
02:12We extract all of the wonderful flavours, textures,
02:15colour and aroma from the barley.
02:18And we extract all of that sugar water into here.
02:22So we already have a wonderful colour,
02:24the base structure of the beer, if you like.
02:26This is like a giant kettle.
02:28So we boil that sugar water, we add hops,
02:31and we got hops from local fields hanging from the restaurant ceiling.
02:36We add the hops, which adds even more flavour and aroma.
02:39We now transfer this liquid into the fermentation vessels
02:43where we add brewer's yeast.
02:45The brewer's yeast eats all of the sugar that we created here,
02:48gives us more flavour and aroma,
02:51and we end up after 10 days with a great big tank full of beer.
02:55Azaria Gayle for KMTV.
03:02Next tonight, from our Keeping It All Relative episode,
03:06a business that is still going strong
03:08even after being passed down through five generations.
03:12Morelli's Gelato in Broadstairs
03:15has been in the Morelli family for over 100 years.
03:19Jake Turner went down to find out more about its history.
03:23Sand, sea, and if you're lucky, a bit of sun.
03:26The only thing left to complete the perfect day at the beach is ice cream.
03:30And where better to get it
03:31than one of the most iconic attractions Kent's seaside has to offer?
03:35We've come to Morelli's Gelato in Broadstairs
03:38to find out how a multi-generational family-run business can work.
03:41As a spacious and colourful ice cream parlour on Victoria Parade,
03:44Morelli's has been a part of Broadstairs' seafront for over 100 years.
03:48Originating in 1907,
03:50Marino Morelli turned his homemade recipe into a small business
03:53before his son created the original shop here in Kent in 1932.
03:58I went and spoke to some of the business runners of Morelli's
04:00and even a young member of the family itself.
04:03I'm sixth generation, I'm 20 years old.
04:05I'm hoping to go into the business once I finish university.
04:11And yeah, overall, I kind of want to follow in my grandfather's footsteps,
04:14continue the legacy, and yeah.
04:18You don't want to be the generation that fails.
04:21You want to be the generation that puts it into as good a position
04:26that you're able to pass it on strongly into the next generation.
04:30And it's difficult to keep a generational business going
04:35because who's going to do it?
04:37Many times, different members of the family,
04:40they don't want to do something like this.
04:41They've got a different education,
04:43they want to do different things in their life.
04:46So then you need to make sure that you've got management
04:48that are committed enough to the business to take it on
04:53and trying to balance what people love about not changing,
04:57about things being like they were,
04:59and having to make changes that make sure you stay relevant.
05:03I'm very proud of how it's progressed.
05:08Obviously, we kind of keep the same style in the business.
05:13But in terms of the legacy, it's a lot to live up to.
05:18But I think it's just wonderful to kind of be involved
05:22in this community as well, in Broadstairs.
05:24It's amazing.
05:25I mean, the community is amazing.
05:27The family have always been a part of it.
05:29So from my perspective of the shop in particular, in Broadstairs,
05:34is this has a real community feel.
05:37It's been here since 1930s.
05:42And it's a place where everybody can come together,
05:44bring their children, you know, and have fun.
05:46And I think what this really does do is bring people together.
05:49And even in today's world,
05:51is it brings families who may have spread out across the country
05:54or internationally and brings them all together
05:56where they can enjoy what they used to have in childhood
06:00and can still enjoy very much exactly the same thing in today.
06:04It's kind of been everywhere.
06:06But Broadstairs has always been the one standing.
06:09It's always been here.
06:10364 days a year.
06:12So yeah, apart from Christmas Day,
06:13that's we've been non-stop for 117 years,
06:19this business has been going.
06:20And hopefully it will go on for much longer.
06:22Jake Turner for KMTV.
06:25And finally, for many of our team,
06:28this is our first TV show that we have ever worked on.
06:32So we sat down with some of the members of the crew
06:36to ask them about their experiences producing a programme
06:39and some of their favourite memories of the process.
06:43Let's take a look.
06:45My favourite thing about working on Made in Kent this term
06:48has probably been sort of being able to make stuff myself
06:51and, you know, sort of adding to my portfolio
06:55and having stuff that I can, you know, show to people
06:59like later in my career to say,
07:01I made this, this has gone on live TV.
07:04Now that we've had a look around,
07:06Georgia's now going to show me how to make a bouquet.
07:09So each flower that you add in, you put it as an angle.
07:13Oh, OK.
07:14That's all right, that's all right, yeah.
07:16And then add a flower.
07:20And then twist it. Twist it slightly, yeah.
07:23And then add another one. So it's a spiral stem.
07:27I think it's quite surreal.
07:29It's kind of like, you know,
07:31had you told me a year ago that I'd done all of this,
07:36I wouldn't have believed you.
07:39I think it's just, you know, quite special
07:41that we've had this opportunity to actually do all of this
07:45and have it all go out and people can watch it.
07:47My favourite piece would probably be the chat that I did
07:50about the family-run businesses,
07:52talking about my experiences working for a family-run business
07:56and then getting my boss involved and having her do an interview.
07:59I think that helped the piece really flow well.
08:02Lewis, now you work for a family business.
08:05In your experience, how's that compared to more traditionally
08:07structured employers?
08:09Yeah, I do think it's definitely noticeable in terms of you get that,
08:15you can tell that as a family,
08:18as in compared to traditionally structured employers,
08:22I would say that you have the...
08:24It kind of runs in a sort of structure.
08:27Obviously, with a family-run business, it's still a business,
08:29it's still structured, but you get that familiar aspect.
08:32And like with my employers, I can tell they're a family
08:34and they can share that experience with us, in a way.
08:38It's definitely been a very exciting experience.
08:42It's been absolutely amazing.
08:46Again, it is all the creative freedom to put things together,
08:50but then keep it in that structure.
08:52It's a similar kind of feeling,
08:55but it feels good to know that this is something that we have all produced
09:00and all worked on.
09:00My favourite piece, and unfortunately to everyone else,
09:05sorry, every other piece that I've worked on,
09:06it's not particularly close, because it is the Buckmore Park piece
09:11that I got to do with our sort of lead editor, Tim.
09:16We're both very big motorsports fans
09:19and we're very passionate about getting this piece through,
09:22getting to go to Buckmore Park,
09:23which is a very important place in the sort of history of motorsports,
09:26especially the history of British motorsports.
09:28A hub for motor racing in the middle of the Kentish countryside,
09:32Buckmore Park has a history stretching back over 60 years,
09:36with many famous names attached.
09:39What started as a collaboration between the Royal Engineers
09:42and the Boy Scouts has blossomed into an international affair.
09:46Many legendary names are tied to the club,
09:49from John Surtees to Lando Norris,
09:51with the likes of Jenson Button and Lewis Hamilton in between.
09:54But you don't have to be an F1 driver to get behind the wheel here.
09:58So many people want to be on TV,
10:02and we'll call people up and they're very excited to work with us,
10:05and I think that's very fun,
10:07to show up at a local business and have everyone be like,
10:10oh, you're from KMTV, yeah, we've been waiting for you,
10:13yeah, we're so excited to get started.
10:16And so that's been really fun,
10:17to see people really invested in the show I'm making,
10:21not just our staff, but everyone we've worked with.
10:25I think my favourite part of working on Made in Kent
10:28has been the ability to reach out and meet the people of the county,
10:32their businesses, get to know them
10:35and kind of learn what this county has to offer,
10:37and I think, from what we've learned, there's a lot that it has to offer.
10:42Despite being out of the way of the high street,
10:44this has not stopped Westgate Hall Market from flourishing,
10:47with hundreds of customers visiting each month.
10:50Westgate Hall Market has been here for almost a decade,
10:53but in recent years has seen a growth in numbers.
10:55But what makes the market so personal, so popular
10:58and so important for the community?
11:00I feel quite proud of it.
11:01I feel that it's, at least it's done its job.
11:03We've had a show to put out every day at six,
11:06which is no small feat in and of itself,
11:08but I'm also proud of the content we've done.
11:10I think that the packages have been worked on.
11:11I think the, I mean, the edits, the guests that we've had,
11:16the interviews, it's just, it's been so much fun and it's been,
11:19yeah, I'm proud of all the work that we've managed to put together.
11:22Well, that is all from us for this season of Made in Kent.
11:27We hope you've enjoyed, and thank you so much for watching.
11:31There's more news made just for Kent throughout the evening.
11:34And don't forget, you can always keep up to date
11:36with the latest news across your county
11:38by logging on to kmtv.co.uk.
11:41But for me, for now, have a very good evening.
11:44Goodbye.