David Attenborough at 97: ‘He still works harder than most of us – seven days a week’
At 97, Sir David Attenborough is a man still happy to crawl on his belly through wet grass to get his shot.
For his latest project, Secret World Of Sound, the world-renowned naturalist and broadcaster explores the ways that animals hear and produce sound, using cutting-edge technology to record noises from nature – with some captured on film for the first time.
Attenborough’s long-time collaborator, and the show’s series producer, Sharmila Choudhury tells Sky News: “David keeps us on our toes. He sets the bar very high. And that’s a good thing.
“I think he work still works harder than most of us, usually seven days a week… When he commits himself to something, he gives it 100%.”
Sir David Attenborough puts sound centre stage in his new three-part documentary, Secret World Of Sound. Pic: Sky Nature/NOW
Joining the team for filming in the Wye Valley in Monmouth to capture the song of a wild dipper, Attenborough found himself lying on the damp ground hoping that the small bird would show up.
Truly at one with nature, he didn’t have long to wait.
Choudhury explains: “He crawled through the grass to get into the best position, and was all up for it… We didn’t want to leave him lying in the wet grass for hours.
“Miraculously, and this often happens when David arrives on location, the sun suddenly burst through the clouds.
Pic: Sky Nature/NOW
“The dipper flew in. David smiled and delivered his lines of what he wanted to say, you know, smoothly in one go. It’s amazing.”
‘It hits you in the core’
For the same episode, Attenborough explains how bees are struggling with modern fertilisers and climate change.
Choudhury says: “Him looking straight to camera and delivering a message like that is so powerful. It literally hits you in the core.”
Calling him an “inspiration,” and praising his “unrivalled” breadth of knowledge, she adds: “And he obviously has a fabulous voice and style of delivery, which is the cherry on the cake of any natural history program.”
A-three-part series, the documentary studies animal behaviour, breaking the sounds they make down into four functions – finding a mate, looking after young, hunting for food or avoiding becoming prey.
Technology worthy of 007
Some of the technology used in the series was borrowed from other walks of life, while other bits of kit were of true James Bond status.
Choudhury says: “We used everything from the tiniest microphone the size of your fingernail, that you could put inside a bird nest or a beehive, to super sensitive hydrophones that you can put underwater to record, the faintest communications between fish.
“There were also a couple of, gadgets that were actually developed for other industries – the gas industry, or for espionage purposes, that we thought might help us to listen in on sounds that we don’t normally get to hear.”
One of those gadgets was the laser vibrometer – a machine which shoots out a laser beam to detect any vibrations caused by noise and amplifies them, so they are audible to the human ear.
Pic: Sky Nature/NOW
It was used to capture the love song of a pair of amorous tree hoppers in Costa Rica.
While sound was the focus of the documentary, another theme became impossible to ignore while filming.
‘Every single shoot was impacted by climate change’
Choudhury says: “The biggest challenge, without any doubt, was climate change. It’s something that we’ve seen creep in on us over the years.
“I’ve been making wildlife films for over 30 years. And in the last decade or so, more and more shoots have been impacted by climate change.
“That means animals that would have been predictable in their movements, say, their migrations or where they would be, or the time of year they’d be breeding, are not doing the usual things anymore.
“It started off with one or two parts of the world, or one or two shoots being affected by this. But on this particular series, every single shoot was impacted by climate change.
That made filming very difficult, and it was very distressing to see the animals suffering in this new world.”
‘The elephants were so stressed’
One example was the team’s trip to Amboseli National Park in Kenya to film elephants.
Pic: Sky Nature/NOW
The plan had been to shoot a story about how mothers and babies communicate with each other – but when they arrived following Kenya’s worst drought in 40 years, they found the elephants in an awful plight.
“The elephants were behaving very differently to before. They had split up into tiny herds and every night they would go out of the park to surrounding fields to try and find some food.
“Every morning they would walk back into the waterhole in the middle of the park, and they would walk single file heads down, absolutely dejected. They didn’t make a single sound.
“The animals were so stressed, they had no energy left to talk to each other effectively.
“After we left, Kenya and Amboseli experienced the worst deaths of wildlife, including elephants, recorded history and that was clearly a result of climate change.”
Pic: Sky Nature/NOW
‘Buy the coral reefs a little time’
But there was some hope amid the devastation being caused to the natural world by the climate crisis – and this was very much set in the world of sound.
During filming, the team discovered an Australian scientist whose research had found that by playing the sound of a healthy coral reef at the site of a dying reef it could help regenerate it and bring back some of the fish.
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Choudhury explains: “They are hopeful that they might be able to buy coral reefs a little bit of time whilst we tackle climate change.
“It won’t be a solution in the long run because the reef will continue to die off if the oceans continue to warm. But it’s a little ray of hope, at a time when we so badly needed.”
Watch the full interview with Sharmila Choudhury on The Climate Show with Tom Heap, Saturday and Sunday at 3.30 and 7.30pm on Sky News.
Secret World Of Sound With David Attenborough is streaming on Sky Nature and NOW.
A nine-year-old girl found dead in Weston-super-Mare has been named on the day police revealed a teenager had been charged with her murder.
Emergency services were called to Lime Close in the Somerset town at 6.09pm on Monday but Aria Thorpe was pronounced dead at the scene.
Police said a 15-year-old boy had been charged with her murder and that a preliminary post-mortem found she died from a single stab wound.
The teenage boy – who can’t be named due to his age – will appear at Bristol Magistrates’ Court later today.
A police cordon remains in place as forensics officers continue their work.
Flowers and tributes have been left at the scene. Pic: PA
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Superintendent Jen Appleford, from Avon and Somerset Police, said the community was in shock and Aria’s family were being supported by police.
“It is impossible to adequately describe how traumatic the past 36 hours have been for them and we’d like to reiterate in the strongest possible terms their request for privacy,” she said.
Supt Appleford said police were working with local schools and other agencies to make sure support is available.
Britain loves chocolate.
We’re estimated to consume 8.2kg each every year, a good chunk of it at Christmas, but the cost of that everyday luxury habit has been rising fast.
Whitakers have been making chocolate in Skipton in North Yorkshire for 135 years, but they have never experienced price pressures as extreme as those in the last five.
“We buy liquid chocolate and since 2023, the price of our chocolate has doubled,” explains William Whitaker, the real-life Willy Wonka and the fourth generation of the family to run the business.
William Whitaker, managing director of the company
“It could have been worse. If we hadn’t been contracted [with a supplier], it would have trebled.
“That represents a £5,000 per-tonne increase, and we use a thousand tonnes a year. And we only sell £12-£13m of product, so it’s a massive effect.”
Whitakers makes 10 million pieces of chocolate a week in a factory on the much-expanded site of the original bakery where the business began.
Automated production lines snake through the site moulding, cutting, cooling, coating and wrapping a relentless procession of fondants, cremes, crisps and pure chocolate products for customers, including own-brand retail, supermarkets, and the catering trade.
Steepest inflation in the business
All of them have faced price increases as Whitakers has grappled with some of the steepest inflation in the food business.
Cocoa prices have soared in the last two years, largely because of a succession of poor cocoa harvests in West Africa, where Ghana and the Ivory Coast produce around two-thirds of global supply.
A combination of drought and crop disease cut global output by around 14% last year, pushing consumer prices in the other direction, with chocolate inflation passing 17% in the UK in October.
Skimpflation and shrinkflation
Some major brands have responded by cutting the chocolate content of products – “skimpflation” – or charging more for less – “shrinkflation”.
Household-name brands including Penguin and Club have cut the cocoa and milk solid content so far they can no longer be classified as chocolate, and are marketed instead as “chocolate-flavour”.
Whitakers have stuck to their recipes and product sizes, choosing to pass price increases on to customers while adapting products to the new market conditions.
“Not only are major brands putting up prices over 20%, sometimes 40%, they’ve also reduced the size of their pieces and sometimes the ingredients,” says William Whitaker.
“We haven’t done any of that. We knew that long-term, the market will fall again, and that happier days will return.
“We’ve introduced new products where we’ve used chocolate as a coating rather than a solid chocolate because the centre, which is sugar-based, is cheaper than the chocolate.
“We’ve got a big product range of fondant creams, and others like gingers and Brazil nuts, where we’re using that chocolate as a coating.”
The costs are adding up
A deluge of price rises
Brazil nuts have enjoyed their own spike in price, more than doubling to £15,000 a tonne at one stage.
On top of commodity prices determined by markets beyond their control, Whitakers face the same inflationary pressures as other UK businesses.
“We’ve had the minimum wage increasing every year, we had the national insurance rise last year, and sort of hidden a little bit in this budget is a business rate increase.
“This is a small business, we turn over £12m, but our rates will go up nearly £100,000 next year before any other costs.
“If you add up all the cocoa and all the other cost increases in 2024 and 2025, it’s nearly £3m of cost increases we’ve had to bear. Some of that is returning to a little normality. It does test the relevance of what you do.”
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