Fears of "Brexit" are stark among the inhabitants of Blacklion in the Republic of Ireland and Belcoo in Northern Ireland, UK - two border villages that could be further separated if the United Kingdom opts to leave the European Union.

Only a gurgling stream separates the two villages, but Ireland's soft border could become a hard fact of life again if the United Kingdom leaves the European Union, the sovereignty-sharing bloc that has done much to blur the 95-year-old boundary.

Should a majority of British voters reject continued EU membership in the UK's June 23 referendum, Northern Ireland's nearly 500-kilometre (310-mile) frontier with the Irish Republic would become the only British land border with the 27-nation EU.

The closely intertwined residents of Belcoo in Northern Ireland and Blacklion barely 200 metres (218 yards) away in the republic would find themselves again in two diverging lands.

While some view that prospect as an opportunity, many more express dread at the thought.

Farmer Hugh Maguire, 60, whose Blacklion home rests barely inside the republic but whose nearby farm of sheep, cattle and hens lies in Northern Ireland, said he could not survive without EU subsidies.

Both communities are heavily dependent on EU funding. Agriculture is the top employer, and farms receive 329 euros (365 US dollars) per hectare of land from the EU's Single Farm Payment subsidy scheme in place since 2003, an annual payment exceeding 80,000 euros (90,000 US dollars) for Maguire's 241-hectare farm.

Few Northern Ireland farmers are confident that the British government, long a critic of EU farm subsidies, would maintain anything close to that level of state support.

Maguire estimates that EU payments provide two-thirds of his income while most of the rest requires open market access to livestock marts in the republic, where prices for spring lamb are stronger.

Behind the bar in 'Jack's Bar' in Belcoo in Northern Ireland, owner Paul Leonard and his son Stephen look likely to cancel each other's votes. The son favors staying in the EU, while the father is eyeing the exit.

Fears of "Brexit" are stark among the inhabitants of Blacklion in the Republic of Ireland and Belcoo in Northern Ireland, UK - two border villages that could be further separated if the United Kingdom opts to leave the European Union.

Only a gurgling stream separates the two villages, but Ireland's soft border could become a hard fact of life again if the United Kingdom leaves the European Union, the sovereignty-sharing bloc that has done much to blur the 95-year-old boundary.

Should a majority of British voters reject continued EU membership in the UK's June 23 referendum, Northern Ireland's nearly 500-kilometre (310-mile) frontier with the Irish Republic would become the only British land border with the 27-nation EU.

The closely intertwined residents of Belcoo in Northern Ireland and Blacklion barely 200 metres (218 yards) away in the republic would find themselves again in two diverging lands.

While some view that prospect as an opportunity, many more express dread at the thought.

Farmer Hugh Maguire, 60, whose Blacklion home rests barely inside the republic but whose nearby farm of sheep, cattle and hens lies in Northern Ireland, said he could not survive without EU subsidies.

Both communities are heavily dependent on EU funding. Agriculture is the top employer, and farms receive 329 euros (365 US dollars) per hectare of land from the EU's Single Farm Payment subsidy scheme in place since 2003, an annual payment exceeding 80,000 euros (90,000 US dollars) for Maguire's 241-hectare farm.

Few Northern Ireland farmers are confident that the British government, long a critic of EU farm subsidies, would maintain anything close to that level of state support.

Maguire estimates that EU payments provide two-thirds of his income while most of the rest requires open market access to livestock marts in the republic, where prices for spring lamb are stronger.

Behind the bar in 'Jack's Bar' in Belcoo in Northern Ireland, owner Paul Leonard and his son Stephen look likely to cancel each other's votes. The son favors staying in the EU, while the father is eyeing the exit.

AP TELEVISION

Blacklion, Republic of Ireland - 24 May 2016

1. Farmer Hugh Maguire with a calf and cows on pasture

2. Close of calf

3. Sheep running on pasture

4. Maguire, pointing to horizon UPSOUND (English): "Right around the borderline of the mountain, right the way on, you can see parts of Southern Ireland."

5. Sheep grazing

6. SOUNDBITE (English) Hugh Maguire, farmer:

"Probably 70 percent of my income is off it, 65 to 70 percent is from the EU (European Union). We couldn't survive only for the subsidies. There is no way we could survive, especially on this land that we're farming."

7. Maguire leaving farm through gate

AP TELEVISION

Belcoo, Northern Ireland, United Kingdom (UK) - 24 May 2016

8. Bridge leading from Belcoo, Northern Ireland (UK) to Blacklion, Republic of Ireland, with sign reading (English and Gaelic) "Welcome to County Cavan"

9. Close of sign reading (English and Gaelic) "Blacklion" with speed limit in kilometres per hour

10. Bridge connecting Belcoo, Northern Ireland (UK) and Blacklion, Republic of Ireland

AP TELEVISION

Blacklion, Republic of Ireland - 24 May 2016

11. Sign of "The Market House" tourist centre and gift shop

12. Tourist administrator Helena Corcoran talking to colleague in tourist centre

13. Leprechaun puppets for sale in tourist centre

14. SOUNDBITE (English) Helena Corcoran, tourist administrator and local resident:

"We've had so much tragedy and grief along the border area, that I just feel and hope that they will stay in. My fear is, I suppose, that this border will appear and will make everyday life difficult for everybody basically, because this is the main road from North to South, from Sligo, and we get a lot of traffic, a lot of tourists, and we've already suffered enough in this area, so we don't need to suffer anymore."

15. Mug for sale with images of Ireland and reading (English) "Greetings from Ireland"

AP TELEVISION

Blacklion, Republic of Ireland - 25 May 2016

16. Top shot of bridge connecting Blacklion, Republic of Ireland and Belcoo, Northern Ireland (UK)

17. SOUNDBITE (English) John Paul Feeley, Cavan County councilman:

"Europe, and the structural funding and the peace funding have been hugely important in terms of giving areas like this the leg-up that they need to reach or to get into step with the rest of the country and progress economically."

AP TELEVISION

Belcoo, Northern Ireland, United Kingdom (UK) - 25 May 2016

18. Sign reading (English) Belcoo, with speed limit in miles per hour

19. Bartender Stephen Leonard carrying board out of pub "Jack's Bar"

20. Stephen Leonard serving guests inside pub

21. SOUNDBITE (English) Stephen Leonard, bartender:

"Behind the bar you hear both sides of the story, and you hear now a lot of things like there'll be borders back up, the police will be back out stopping and just all stuff like that, and I've never witnessed it, and I wouldn't like to witness it from what you've heard years ago."

22. Stephen Leonard talking to his father Paul Leonard

23. SOUNDBITE (English) Paul Leonard, self-employed pub owner:

"It probably would possibly enhance the economy again, maybe we'd be freer to be able to do things without the regulation of Europe, you know, so it would. At the end of the day, before the UK market ever went down to the EU, they have always had a very strong economy, they were always well able to survive. They have an identity of their own."

24. Paul Leonard pouring beer and handing glass to his son UPSOUND (English): "Hey Stephen, that's for you."

25. Stephen Leonard drinking beer in pub

26. Pan from river to bridge between Blacklion, Republic of Ireland and Belcoo, Northern Ireland (UK)

FOR CLEAN VERSION SEE STORY NUMBER: 4053826

LEAD IN:

Chocolates made with reindeer moss and 'duck crackling' are among the innovations at a speciality food fair in London.

Since the Brexit vote, many British producers are concerned that they can no longer rely on the EU market and are beginning to look to the east.

STORY-LINE:

It looks like intricately stitched fabric, but these are colourful cakes based on eastern henna designs.

The bright gold reds and pinks are aiming at markets all over the world. The company is called Sari after the ornately designed garments traditionally worn by women in India.

The foods and drinks found here are aimed at the top end of the market.

Many stall holders are hoping to find favour with restaurateurs, luxury food wholesalers, or high end supermarkets.

The director of the Speciality and Fine Food Fair is Soraya Gadelrab.

Gadelrab believes the UK especially London has an international cuisine that other markets are opening up to.

That's why next year there will see the launch of the Asian Speciality Food Fair in Singapore, a lucrative market chosen because consumers there are wealthy and becoming more cosmopolitan.

Gadelrab says: "People see the UK and London as ahead of the trends when it comes to food and drink and the latest products, the latest ways of eating, the latest styles, the latest diets, and I think that's something that countries around the world sometimes look to the UK and more specifically London to see what we're doing and at this show there's so many countries represented, there's so much food from around the world and we eat globally here in the UK every day. But not all countries do that and what we're finding is that other countries are starting to catch up with us so we're actually taking this show to Singapore next year and launching Speciality and Fine Food Asia."

Despite warnings from President Obama at the G20 summit in China at the weekend, Gadelrab is not gloomy about Britain's food industry after the UK leaves Britain.

She says: "Artisan biscuits, pies, it's a huge market there's the expat(riot) community, but there's also quite an affluent consumer there and they want the latest, the greatest products imported from all around the world and British food is really up there."

This company has been exporting gourmet Italian foods into Britain for forty years.

It's owner Toni Pirozzi helped to blaze the trail which has ensured that many people in Britain consume cheeses, hams, pastas and sauces which wouldn't have been easily available a few decades ago.

Exporters like Pirozzi see the UK as an important market.

While he isn't gloomy about the luxury food market, he believes there will be a downward pressure on prices.

According to Pirozzi: "Being in the exit (Brexit from EU) from the common market I think it's going to be a little problem for the Italian product. But not too much because the product is not going to be successful, but it's going to be a little outpriced and quite a lot of imitations, they're coming out produced in every part of the world, which they call Italian product, but they are not original."

Concern about authenticity is something that many food producers are worried about.

Tight restrictions in EU law ensure that the products of particular regions are protected.

For example you can't make sparkling wine and call champagne unless it's from the champagne produce region in France.

Pirozzi gives the example of a particular kind of Sicilian tomato.

"If you look at the ciliegino di Pachino, the original ciliegino di Pachino, only from Pachino do you have a different flavour, the vitamins, everything inside is beautiful because the area of Pachino is an area which is very salty, very windy and very hot. Now if you go only thirty kilometres from Pachino, you buy the same ciliegino, it looks the same. Now ciliegino comes from everywhere and the price...(gesticulates that the price goes down)."

A concern for luxury food producers in the UK is whether shoppers post-Brexit will still be happy to pay more for specialist products.

Gadelrab is optimistic: "People still want those beautiful indulgences and this is what this fair is all about, the handcrafted products with all the best ingredients, full of flavour, exciting flavour combinations and I think that's not something that's going to go away because when times are tough, maybe people scrimp on holidays and big TVs, but they're still going to treat themselves to a beautiful cake, or some lovely ham, or some hand reared beef, so it's here to stay."

New ideas and producers are developing all the time.

Adam Wilding is launching his new product here at the fair after three long years of testing and developing a 'duck crackling' to take on the British pork crackling market.

Crispy duck skins are sold in delicatessens in France and of course the Chinese gourmands have been creating crispy duck skin for centuries, but Wilding believes he's the first to think of marketing it in this way.

He says: "We've a good connection with pork crackling, this idea came about when I was running a menu for a canape event and just as I was going to sleep I thought, you know these ideas come to you sometimes at night, but the idea was to have crispy duck skin as a canape base. On top of that we put some duck pate and it kind of went so well that a little spark went off."

This product has yet to be distributed and Wilding doesn't want disclose who he is in talks with, but he says it is going well.

"There's an overwhelming interest, you can see this moment where people's brains, they compute the idea and they suddenly get it and they are like 'oh yes, I understand what this is'."

After a savoury snack, it's time for something sweet - and another launch of a very unusual product.

Not this actual size shoe adorned with artificial pearls, but something that Nordic and Scandinavian countries will recognise.

Chocolala is an Estonian company which has high hopes for these little bundles of reindeer moss chocolates

It's run by Kristi Lehtis, who goes hunting for the moss in the forests near her home, rather like the reindeer do.

She also forages for wild fruits to put in her chocolates.

"Blueberries and moss they grow together and while I was picking blueberries I thought it would be nice to take something from the forest along, something more and the moss is actually widely used by the chefs as well at the restaurants," she says.

"You can make it with beetroot for example and it's a pink moss, but we make it with chocolate you can caramelise it, we have lots of different ways and it gives texture because it's nice to have the chocolate plus the texture so together it's a great product and something that people haven't tried. There are a lot of people who want something special who have tried everything and they don't know what to give as a present, so this something that they haven't tried."

It remains to be seen whether chocolate moss will be appearing on people's Christmas lists this year.

London, UK - 4 September 2016

1. Close tilt up of ornately decorated cake inspired by henna designs

2. Close zoom out of silver cake

3. Pan of differently decorated cakes

4. Close zoom in on giant chocolate nuts and small glazed chocolates

5. Wide of chocolate producer talking to potential client

6. Wide of chocolate box with graphic designs

7. Close zoom in to artisanal Scotch eggs

8. Mid of man on pie stall chopping eggs for people to taste

9. Close of eggs

10. Wide of specialist bread and cake stall

11. Close tilt up of pies and breads

12. Zoom in to barrel of cheese

13. Mid of staff on Italian food stall

14. Various of event director Soraya Gadelrab trying specialist cheese at Italian stall

15. SOUNDBITE: (English) Soraya Gadelrab, director, Speciality and Fine Food Fair

"People see the UK and London as ahead of the trends when it comes to food and drink and the latest products, the latest ways of eating, the latest styles, the latest diets, and I think that's something that countries around the world sometimes look to the UK and more specifically London to see what we're doing and at this show there's so many countries represented, there's so much food from around the world and we eat globally here in the UK every day. But not all countries do that and what we're finding is that other countries are starting to catch up with us so we're actually taking this show to Singapore next year and launching Speciality and Fine Food Asia."

16. Mid zoom in on large flavoured meringues

17. Wide pan of chocolate shop

18. SOUNDBITE: (English) Soraya Gadelrab, director, Speciality and Fine Food Fair

"Artisan biscuits, pies, it's a huge market there's the expat(riot) community, but there's also quite an affluent consumer there and they want the latest, the greatest products imported from all around the world and British food is really up there."

19. Close of spoon scooping out Gorgonzola cheese

20. Mid of Toni Pirozzi, Italian food and specialist cheese exporter, giving his colleague the spoonful of Gorgonzola

21. Close of man tasting and savouring cheese

22. Close zoom in to Gorgonzola

23. SOUNDBITE: (English) Toni Pirozzi, Italian food exporter

"Being in the exit (Brexit from EU) from the common market, I think it's going to be a little problem for the Italian product. But not too much because the product is not going to be successful, but it's going to be a little outpriced and quite a lot of imitations, they're coming out produced in every part of the world, which they call Italian product, but they are not original."

24. Close of Gorgonzola being scooped out

25. SOUNDBITE: (English) Toni Pirozzi, Italian food exporter

"If you look at the ciliegino di Pachino, the original ciliegino di Pachino, only from Pachino do you have a different flavour, the vitamins, everything inside is beautiful because the area of Pachino is an area which is very salty, very windy and very hot. Now if you go only thirty kilometres from Pachino, you buy the same ciliegino, it looks the same. Now ciliegino comes from everywhere and the price...(gesticulates that the price goes down)."

26. Wide of food fair

27. Top mid of specialist food seller speaking to client

28. SOUNDBITE: (English) Soraya Gadelrab, Speciality and Fine Food Fair

"People still want those beautiful indulgences and this is what this fair is all about, the handcrafted products with all the best ingredients, full of flavour, exciting flavour combinations and I think that's not something that's going to go away because when times are tough, maybe people scrimp on holidays and big TVs, but they're still going to treat themselves to a beautiful cake, or some lovely ham, or some hand reared beef, so it's here to stay."

29. Mid of passerby being offered taste of crispy duck skin snacks described as duck crackling

30. SOUNDBITE: (English) Adam Wilding, chef and inventor of "Duck Crackling"

"We've a good connection with pork crackling, this idea came about when I was running a menu for a canape event and just as I was going to sleep I thought, you know these ideas come to you sometimes at night, but the idea was to have crispy duck skin as a canape base. On top of that we put some duck pate and it kind of went so well that a little spark went off."

31. Close of duck crackling in pots on tray

32. Mid of Wilding talking to colleague

33. Close of Wilding

34. Close of pots

35. SOUNDBITE: (English) Adam Wilding, chef and inventor of "Duck Crackling"

"There's an overwhelming interest, you can see this moment where people's brains, they compute the idea and they suddenly get it and they are like 'oh yes, I understand what this is'."

36. Close of chocolate shoe in real shoe size

37. Various of chocolate shoe being held outside of box

38. Close of reindeer moss chocolates being put into gift box

39. Close of moss chocolate

40. SOUNDBITE: (English) Kristi Lehtis, specialist chocolate maker, Chocolala

"So moss is a very special product."

41. Close of reindeer moss chocolate

42. SOUNDBITE: (English) Kristi Lehtis, specialist chocolate maker, Chocolala

"Blueberries and moss they grow together and while I was picking blueberries I thought it would be nice to take something from the forest along, something more and the moss is actually widely used by the chefs as well at the restaurants because you can make it with beetroot for example and it's a pink moss, but we make it with chocolate you can caramelise it we have lots of different ways and it gives texture because it's nice to have the chocolate plus the texture so together it's a great product and something that people haven't tried. There are a lot of people who want something special who have tried everything and they don't know what to give as a present, so this something that they haven't tried."

43. Close of carton filled with reindeer moss

44. Close of Lehtis

45. Mid of Lehtis filling gift box

LEAD IN:

Chocolates made with reindeer moss and 'duck crackling' are among the innovations at a speciality food fair in London.

Since the Brexit vote, many British producers are concerned that they can no longer rely on the EU market and are beginning to look to the east.

STORY-LINE:

It looks like intricately stitched fabric, but these are colourful cakes based on eastern henna designs.

The bright gold reds and pinks are aiming at markets all over the world. The company is called Sari after the ornately designed garments traditionally worn by women in India.

The foods and drinks found here are aimed at the top end of the market.

Many stall holders are hoping to find favour with restaurateurs, luxury food wholesalers, or high end supermarkets.

The director of the Speciality and Fine Food Fair is Soraya Gadelrab.

Gadelrab believes the UK especially London has an international cuisine that other markets are opening up to.

That's why next year there will see the launch of the Asian Speciality Food Fair in Singapore, a lucrative market chosen because consumers there are wealthy and becoming more cosmopolitan.

Gadelrab says: "People see the UK and London as ahead of the trends when it comes to food and drink and the latest products, the latest ways of eating, the latest styles, the latest diets, and I think that's something that countries around the world sometimes look to the UK and more specifically London to see what we're doing and at this show there's so many countries represented, there's so much food from around the world and we eat globally here in the UK every day. But not all countries do that and what we're finding is that other countries are starting to catch up with us so we're actually taking this show to Singapore next year and launching Speciality and Fine Food Asia."

Despite warnings from President Obama at the G20 summit in China at the weekend, Gadelrab is not gloomy about Britain's food industry after the UK leaves Britain.

She says: "Artisan biscuits, pies, it's a huge market there's the expat(riot) community, but there's also quite an affluent consumer there and they want the latest, the greatest products imported from all around the world and British food is really up there."

This company has been exporting gourmet Italian foods into Britain for forty years.

It's owner Toni Pirozzi helped to blaze the trail which has ensured that many people in Britain consume cheeses, hams, pastas and sauces which wouldn't have been easily available a few decades ago.

Exporters like Pirozzi see the UK as an important market.

While he isn't gloomy about the luxury food market, he believes there will be a downward pressure on prices.

According to Pirozzi: "Being in the exit (Brexit from EU) from the common market I think it's going to be a little problem for the Italian product. But not too much because the product is not going to be successful, but it's going to be a little outpriced and quite a lot of imitations, they're coming out produced in every part of the world, which they call Italian product, but they are not original."

Concern about authenticity is something that many food producers are worried about.

Tight restrictions in EU law ensure that the products of particular regions are protected.

For example you can't make sparkling wine and call champagne unless it's from the champagne produce region in France.

Pirozzi gives the example of a particular kind of Sicilian tomato.

"If you look at the ciliegino di Pachino, the original ciliegino di Pachino, only from Pachino do you have a different flavour, the vitamins, everything inside is beautiful because the area of Pachino is an area which is very salty, very windy and very hot. Now if you go only thirty kilometres from Pachino, you buy the same ciliegino, it looks the same. Now ciliegino comes from everywhere and the price...(gesticulates that the price goes down)."

A concern for luxury food producers in the UK is whether shoppers post-Brexit will still be happy to pay more for specialist products.

Gadelrab is optimistic: "People still want those beautiful indulgences and this is what this fair is all about, the handcrafted products with all the best ingredients, full of flavour, exciting flavour combinations and I think that's not something that's going to go away because when times are tough, maybe people scrimp on holidays and big TVs, but they're still going to treat themselves to a beautiful cake, or some lovely ham, or some hand reared beef, so it's here to stay."

New ideas and producers are developing all the time.

Adam Wilding is launching his new product here at the fair after three long years of testing and developing a 'duck crackling' to take on the British pork crackling market.

Crispy duck skins are sold in delicatessens in France and of course the Chinese gourmands have been creating crispy duck skin for centuries, but Wilding believes he's the first to think of marketing it in this way.

He says: "We've a good connection with pork crackling, this idea came about when I was running a menu for a canape event and just as I was going to sleep I thought, you know these ideas come to you sometimes at night, but the idea was to have crispy duck skin as a canape base. On top of that we put some duck pate and it kind of went so well that a little spark went off."

This product has yet to be distributed and Wilding doesn't want disclose who he is in talks with, but he says it is going well.

"There's an overwhelming interest, you can see this moment where people's brains, they compute the idea and they suddenly get it and they are like 'oh yes, I understand what this is'."

After a savoury snack, it's time for something sweet - and another launch of a very unusual product.

Not this actual size shoe adorned with artificial pearls, but something that Nordic and Scandinavian countries will recognise.

Chocolala is an Estonian company which has high hopes for these little bundles of reindeer moss chocolates

It's run by Kristi Lehtis, who goes hunting for the moss in the forests near her home, rather like the reindeer do.

She also forages for wild fruits to put in her chocolates.

"Blueberries and moss they grow together and while I was picking blueberries I thought it would be nice to take something from the forest along, something more and the moss is actually widely used by the chefs as well at the restaurants," she says.

"You can make it with beetroot for example and it's a pink moss, but we make it with chocolate you can caramelise it, we have lots of different ways and it gives texture because it's nice to have the chocolate plus the texture so together it's a great product and something that people haven't tried. There are a lot of people who want something special who have tried everything and they don't know what to give as a present, so this something that they haven't tried."

It remains to be seen whether chocolate moss will be appearing on people's Christmas lists this year.

London, UK - 4 September 2016

1. Close tilt up of ornately decorated cake inspired by henna designs

2. Close zoom out of silver cake

3. Pan of differently decorated cakes

4. Close zoom in on giant chocolate nuts and small glazed chocolates

5. Wide of chocolate producer talking to potential client

6. Wide of chocolate box with graphic designs

7. Close zoom in to artisanal Scotch eggs

8. Mid of man on pie stall chopping eggs for people to taste

9. Close of eggs

10. Wide of specialist bread and cake stall

11. Close tilt up of pies and breads

12. Zoom in to barrel of cheese

13. Mid of staff on Italian food stall

14. Various of event director Soraya Gadelrab trying specialist cheese at Italian stall

15. SOUNDBITE: (English) Soraya Gadelrab, director, Speciality and Fine Food Fair

"People see the UK and London as ahead of the trends when it comes to food and drink and the latest products, the latest ways of eating, the latest styles, the latest diets, and I think that's something that countries around the world sometimes look to the UK and more specifically London to see what we're doing and at this show there's so many countries represented, there's so much food from around the world and we eat globally here in the UK every day. But not all countries do that and what we're finding is that other countries are starting to catch up with us so we're actually taking this show to Singapore next year and launching Speciality and Fine Food Asia."

16. Mid zoom in on large flavoured meringues

17. Wide pan of chocolate shop

18. SOUNDBITE: (English) Soraya Gadelrab, director, Speciality and Fine Food Fair

"Artisan biscuits, pies, it's a huge market there's the expat(riot) community, but there's also quite an affluent consumer there and they want the latest, the greatest products imported from all around the world and British food is really up there."

19. Close of spoon scooping out Gorgonzola cheese

20. Mid of Toni Pirozzi, Italian food and specialist cheese exporter, giving his colleague the spoonful of Gorgonzola

21. Close of man tasting and savouring cheese

22. Close zoom in to Gorgonzola

23. SOUNDBITE: (English) Toni Pirozzi, Italian food exporter

"Being in the exit (Brexit from EU) from the common market, I think it's going to be a little problem for the Italian product. But not too much because the product is not going to be successful, but it's going to be a little outpriced and quite a lot of imitations, they're coming out produced in every part of the world, which they call Italian product, but they are not original."

24. Close of Gorgonzola being scooped out

25. SOUNDBITE: (English) Toni Pirozzi, Italian food exporter

"If you look at the ciliegino di Pachino, the original ciliegino di Pachino, only from Pachino do you have a different flavour, the vitamins, everything inside is beautiful because the area of Pachino is an area which is very salty, very windy and very hot. Now if you go only thirty kilometres from Pachino, you buy the same ciliegino, it looks the same. Now ciliegino comes from everywhere and the price...(gesticulates that the price goes down)."

26. Wide of food fair

27. Top mid of specialist food seller speaking to client

28. SOUNDBITE: (English) Soraya Gadelrab, Speciality and Fine Food Fair

"People still want those beautiful indulgences and this is what this fair is all about, the handcrafted products with all the best ingredients, full of flavour, exciting flavour combinations and I think that's not something that's going to go away because when times are tough, maybe people scrimp on holidays and big TVs, but they're still going to treat themselves to a beautiful cake, or some lovely ham, or some hand reared beef, so it's here to stay."

29. Mid of passerby being offered taste of crispy duck skin snacks described as duck crackling

30. SOUNDBITE: (English) Adam Wilding, chef and inventor of "Duck Crackling"

"We've a good connection with pork crackling, this idea came about when I was running a menu for a canape event and just as I was going to sleep I thought, you know these ideas come to you sometimes at night, but the idea was to have crispy duck skin as a canape base. On top of that we put some duck pate and it kind of went so well that a little spark went off."

31. Close of duck crackling in pots on tray

32. Mid of Wilding talking to colleague

33. Close of Wilding

34. Close of pots

35. SOUNDBITE: (English) Adam Wilding, chef and inventor of "Duck Crackling"

"There's an overwhelming interest, you can see this moment where people's brains, they compute the idea and they suddenly get it and they are like 'oh yes, I understand what this is'."

36. Close of chocolate shoe in real shoe size

37. Various of chocolate shoe being held outside of box

38. Close of reindeer moss chocolates being put into gift box

39. Close of moss chocolate

40. SOUNDBITE: (English) Kristi Lehtis, specialist chocolate maker, Chocolala

"So moss is a very special product."

41. Close of reindeer moss chocolate

42. SOUNDBITE: (English) Kristi Lehtis, specialist chocolate maker, Chocolala

"Blueberries and moss they grow together and while I was picking blueberries I thought it would be nice to take something from the forest along, something more and the moss is actually widely used by the chefs as well at the restaurants because you can make it with beetroot for example and it's a pink moss, but we make it with chocolate you can caramelise it we have lots of different ways and it gives texture because it's nice to have the chocolate plus the texture so together it's a great product and something that people haven't tried. There are a lot of people who want something special who have tried everything and they don't know what to give as a present, so this something that they haven't tried."

43. Close of carton filled with reindeer moss

44. Close of Lehtis

45. Mid of Lehtis filling gift box

LEADIN:

British food and drink producers are feeling the strains of Brexit at The International Food and Drink Event (IFE) in London.

The UK government announced today (Monday 20 March) that it will trigger Article 50 on March 29, which will formally begin the Brexit process.

With the uncertainty surrounding the outcome of the negotiations, many producers are considering expansion into new markets, particularly the United States.

STORYLINE:

Things are sizzling in London at IFE, the UK's largest food and drink trade show, with more than 29,000 visitors expected to attend.

The show brings together over 1,350 food producers from around the world - like this beefsteak from Poland.

Or these kebabs from Turkey...

Giant onions from Spain...

Or how about a mouthful of Chinese seaweed salad?

But by far the largest contingent at the event is from the UK, which is acting as the show's partner country for the first time.

This year's show features more than 700 British food and drink producers and gives them a shop window for the international buyers in attendance.

But uncertainty over Brexit is overshadowing the event, with Article 50 expected to be triggered on March 29.

Many exhibitors are small to mid scale food and drink producers who are concerned about how a break from the European Union will impact their growing businesses.

For those north of the border in Scotland, the situation is particularly uncertain, with calls from the Scottish National Party for a second vote on independence.

Callum MacInnes is a cheese maker and founder of Island Smokery on the far northerly Orkney Islands.

He's been producing smoked cheeses and butters for a high-end market for over ten years; his products can be found at hotels including the Burj Khalifa in Dubai.

MacInnes produces 40 tonnes of cheese every year and is currently moving to a larger factory to grow his business, but now he has to contend with more instability.

"It (Brexit and a second Scottish vote on independence) is alarming because we've no idea. Basically it's just more turmoil," he says.

"I mean, you have turmoil in a political situation, when people are uncertain, people don't spend, they always wait to see.

"So between another referendum and Brexit we're really between a rock and a hard place at the minute because nobody knows how it's going to pan out."

But MacInnes tries to remain positive about the political situation in Scotland and sees the benefit of new trade with the US.

With the fall in value of the pound against the dollar he has discovered his high-end cheeses and butters are suddenly much more affordable for Americans looking to invest in high-quality food.

He's just shipped his first export to the US after a positive trade event saw orders flooding in.

"It was specialist for a long time, it was maybe too expensive for the man on the street but because of the way the pound and the dollar has gone, it's now accessible to everyone," he says.

Just down the road in Orkney is one of the newest producers at the show; Kirkjuvagr gin has only been available since last August.

The company started in February, but by the time the first bottle rolled off the production line the Brexit vote had already been decided.

For Stephen Kemp, the director of Orkney Distilling Ltd., it spells trouble for his young company.

"I think Brexit doesn't necessarily spell a lot that's good right now, not for us, not out on the periphery of Britain in the north," he says.

"We very much rely on the British market and also being able to use Britain as a springboard to go to other markets round the world."

Kemp has many advantages basing his gin company in Orkney - for example, the Angelica root (one of the key botanicals used to flavour gin) grows naturally on the Scottish island.

But despite the positive reactions he's getting for his gin, Kemp says there could be difficulties ahead if the impact of Brexit on small businesses like his is not taken into consideration in the negotiations.

"It's sad to think that small producers like us will be penalised because there's been no indication how the support mechanism might work for the industries and for young companies like us," he says.

Welsh producers like the Celtic Pie Co. are also exhibiting at the show.

Like the Scots, many are also finding the prospect of Brexit negotiations a bit too salty.

Jessica Lea-Wilson is with Halen Mon Sea Salt co. from Anglesey, an island off the north coast of Wales.

Halen Mon has been hand harvesting high-end salt products from the waters around the island for the last 21 years.

A 100g packet of Anglesey sea-salt starts from around 4 British pounds (approx. $5 USD) and is called a finishing salt, added at the end of a dish rather than as a cooking ingredient.

The largest market for the Welsh company is in Spain, so a retreat from the EU is of real concern - particularly because it could mean losing its EU protected designation of origin status.

This could mean salt producers in other parts of the world could use the Anglesey name to promote their own salts.

"The protected designation of origin, this little symbol here, protected food names like Champagne or Parma ham or Melton Mowbray pork pies, this legislation is in place to protect our brands, make sure that they're not imitated and we're not quite sure what's going to happen when we leave the EU when it comes to that and that's really important to our business," says Lea-Wilson.

"So we're trying to highlight that and bring it to the government's attention."

Like many British producers at IFE, Lea-Wilson is already looking to new markets and also like many British producers she sees the US as a key growth area.

"We already have a growing market in the US and we're trying to see it as a positive thing that it might grow and that might be an opportunity for us, especially in terms of currency rates at the moment it's quite an attractive option for a lot of US buyers," she says.

Exhibitors are feeling the uncertainty, but remaining positive about the future.

Show director Soraya Gadelrab thinks there's a lot to be confident about in the British food industry.

"At the moment trading conditions are uncertain for some people and I think a big international trade show like this gives the UK suppliers an opportunity to say; 'Here we are, we're open for business.' But on top of that it shows new markets who perhaps haven't done a lot of imports from the UK previously, that we have such a plethora of on trend products to come and look at, but also it gives those buyers an opportunity to meet the suppliers face-to-face, talk to them and start talking to them about real genuine business," she says.

London attracts top chefs from around the world, who come to cook in the capital.

Peruvian chef Robert Ortiz from Lima restaurant in London is demonstrating his skills at the show.

Here he puts together a tiradito dish with raw scallops and spicy Peruvian yellow chillies.

IFE runs from 19-22 March at London's ExCel exhibition centre.

London, UK - 19 March 2017

1. Close of Polish beef steak frying on grill

2. Mid of chef speaking with show visitors

3. Close of steak being turned

4. Mid of chef serving visitors steak

5. Close of cooked steak

6. Wide of Turkish kebab

7. Close of kebab being shaved

8. Close of kebab cooking

9. Close of giant Spanish onion being placed on top of can

10. Various of Palestinian stand with dates

11. Close of bowl of seaweed salad from China

12. Various of man eating seaweed salad

13. Low shot of Callum MacInnes cutting Orkney smoked cheese

14. Close of cheese being cut

15. Close of Scottish flag of St Andrew

16. SOUNDBITE (English) Callum MacInnes, Founder of Island Smokery:

"It (Brexit and a second Scottish vote on independence) is alarming because we've no idea. Basically it's just more turmoil. I mean, you have turmoil in a political situation, when people are uncertain, people don't spend, they always wait to see. So between another referendum and Brexit we're really between a rock and a hard place at the minute because nobody knows how it's going to pan out."

17. Mid of MacInnes taking cheese from fridge

18. Close of smoked cheese being cut

19. Mid of MacInnes cutting cheese

20. SOUNDBITE (English) Callum MacInnes, Founder of Island Smokery:

"It was specialist for a long time, it was maybe too expensive for the man on the street but because of the way the pound and the dollar has gone, it's now accessible to everyone."

21. Close tilt down of Kirkjuvagr gin from Orkney, Scotland

22. Mid of Stephen Kemp of Kirkjuvagr talking with visitors

23. Close tilt up of show visitor sampling gin

24. Close of tap filling glass with gin

25. Various of Stephen Kemp drinking gin

26. SOUNDBITE (English) Stephen Kemp, Director of Orkney Distilling Ltd.:

"I think Brexit doesn't necessarily spell a lot that's good right now, not for us, not out on the periphery of Britain in the north. We very much rely on the British market, we rely also on being able to use Britain as a springboard to go to other markets round the world."

27. Close of jar containing Angelica root - a key ingredient in gin

28. Close of Angelica in hand

29. SOUNDBITE (English) Stephen Kemp, Director of Orkney Distilling Ltd.:

"It's sad to think that small producers like us I think will be penalised because there's been no indication of how the support mechanism might work for the industries and for young companies like us."

30. Mid pan right of sign reading: (Welsh/English) "Cymru/Wales"

31. Various of chef at the Celtic Pie Co. slicing steak and ale pie

32. Wide of Jessica Lea-Wilson from Halen Mon Anglesey Sea Salt co.

33. Close of Lea-Wilson

34. Close of bowl of sea salt

35. Mid of Lea-Wilson pouring salt into her hand

36. Close of salt in her hand

37. SOUNDBITE (English) Jessica Lea-Wilson, Brand Manager, Halen Mon Anglesey Sea Salt co.:

"The protected designation of origin, this little symbol here, protected food names like Champagne or Parma ham or Melton Mowbray pork pies, this legislation is in place to protect our brands, make sure that they're not imitated and we're not quite sure what's going to happen when we leave the EU when it comes to that and that's really important to our business. So we're trying to highlight that and bring it to the government's attention."

38. Extreme close of salt crystals in hand

39. SOUNDBITE (English) Jessica Lea-Wilson, Brand Manager, Halen Mon Anglesey Sea Salt co.:

"We already have a growing market in the US and we're trying to see it as a positive thing that it might grow and that might be an opportunity for us, especially in terms of currency rates at the moment it's quite an attractive option for a lot of US buyers."

40. Various setup shots of event director Soraya Gadelrab speaking to exhibitor

41. SOUNDBITE (English) Soraya Gadelrab, Show Director, the International Food and Drink Event:

"At the moment trading conditions are uncertain for some people and I think a big international trade show like this gives the UK suppliers an opportunity to say; 'Here we are, we're open for business.' But on top of that it shows new markets who perhaps haven't done a lot of imports from the UK previously, that we have such a plethora of on trend products to come and look at, but also it gives those buyers an opportunity to meet the suppliers face-to-face, talk to them and start talking about real genuine business."

42. Various of Robert Ortiz, chef from Lima restaurant in London, demonstrating Peruvian cooking onstage

LEADIN:

British food and drink producers are feeling the strains of Brexit at The International Food and Drink Event (IFE) in London.

The UK government announced today (Monday 20 March) that it will trigger Article 50 on March 29, which will formally begin the Brexit process.

With the uncertainty surrounding the outcome of the negotiations, many producers are considering expansion into new markets, particularly the United States.

STORYLINE:

Things are sizzling in London at IFE, the UK's largest food and drink trade show, with more than 29,000 visitors expected to attend.

The show brings together over 1,350 food producers from around the world - like this beefsteak from Poland.

Or these kebabs from Turkey...

Giant onions from Spain...

Or how about a mouthful of Chinese seaweed salad?

But by far the largest contingent at the event is from the UK, which is acting as the show's partner country for the first time.

This year's show features more than 700 British food and drink producers and gives them a shop window for the international buyers in attendance.

But uncertainty over Brexit is overshadowing the event, with Article 50 expected to be triggered on March 29.

Many exhibitors are small to mid scale food and drink producers who are concerned about how a break from the European Union will impact their growing businesses.

For those north of the border in Scotland, the situation is particularly uncertain, with calls from the Scottish National Party for a second vote on independence.

Callum MacInnes is a cheese maker and founder of Island Smokery on the far northerly Orkney Islands.

He's been producing smoked cheeses and butters for a high-end market for over ten years; his products can be found at hotels including the Burj Khalifa in Dubai.

MacInnes produces 40 tonnes of cheese every year and is currently moving to a larger factory to grow his business, but now he has to contend with more instability.

"It (Brexit and a second Scottish vote on independence) is alarming because we've no idea. Basically it's just more turmoil," he says.

"I mean, you have turmoil in a political situation, when people are uncertain, people don't spend, they always wait to see.

"So between another referendum and Brexit we're really between a rock and a hard place at the minute because nobody knows how it's going to pan out."

But MacInnes tries to remain positive about the political situation in Scotland and sees the benefit of new trade with the US.

With the fall in value of the pound against the dollar he has discovered his high-end cheeses and butters are suddenly much more affordable for Americans looking to invest in high-quality food.

He's just shipped his first export to the US after a positive trade event saw orders flooding in.

"It was specialist for a long time, it was maybe too expensive for the man on the street but because of the way the pound and the dollar has gone, it's now accessible to everyone," he says.

Just down the road in Orkney is one of the newest producers at the show; Kirkjuvagr gin has only been available since last August.

The company started in February, but by the time the first bottle rolled off the production line the Brexit vote had already been decided.

For Stephen Kemp, the director of Orkney Distilling Ltd., it spells trouble for his young company.

"I think Brexit doesn't necessarily spell a lot that's good right now, not for us, not out on the periphery of Britain in the north," he says.

"We very much rely on the British market and also being able to use Britain as a springboard to go to other markets round the world."

Kemp has many advantages basing his gin company in Orkney - for example, the Angelica root (one of the key botanicals used to flavour gin) grows naturally on the Scottish island.

But despite the positive reactions he's getting for his gin, Kemp says there could be difficulties ahead if the impact of Brexit on small businesses like his is not taken into consideration in the negotiations.

"It's sad to think that small producers like us will be penalised because there's been no indication how the support mechanism might work for the industries and for young companies like us," he says.

Welsh producers like the Celtic Pie Co. are also exhibiting at the show.

Like the Scots, many are also finding the prospect of Brexit negotiations a bit too salty.

Jessica Lea-Wilson is with Halen Mon Sea Salt co. from Anglesey, an island off the north coast of Wales.

Halen Mon has been hand harvesting high-end salt products from the waters around the island for the last 21 years.

A 100g packet of Anglesey sea-salt starts from around 4 British pounds (approx. $5 USD) and is called a finishing salt, added at the end of a dish rather than as a cooking ingredient.

The largest market for the Welsh company is in Spain, so a retreat from the EU is of real concern - particularly because it could mean losing its EU protected designation of origin status.

This could mean salt producers in other parts of the world could use the Anglesey name to promote their own salts.

"The protected designation of origin, this little symbol here, protected food names like Champagne or Parma ham or Melton Mowbray pork pies, this legislation is in place to protect our brands, make sure that they're not imitated and we're not quite sure what's going to happen when we leave the EU when it comes to that and that's really important to our business," says Lea-Wilson.

"So we're trying to highlight that and bring it to the government's attention."

Like many British producers at IFE, Lea-Wilson is already looking to new markets and also like many British producers she sees the US as a key growth area.

"We already have a growing market in the US and we're trying to see it as a positive thing that it might grow and that might be an opportunity for us, especially in terms of currency rates at the moment it's quite an attractive option for a lot of US buyers," she says.

Exhibitors are feeling the uncertainty, but remaining positive about the future.

Show director Soraya Gadelrab thinks there's a lot to be confident about in the British food industry.

"At the moment trading conditions are uncertain for some people and I think a big international trade show like this gives the UK suppliers an opportunity to say; 'Here we are, we're open for business.' But on top of that it shows new markets who perhaps haven't done a lot of imports from the UK previously, that we have such a plethora of on trend products to come and look at, but also it gives those buyers an opportunity to meet the suppliers face-to-face, talk to them and start talking to them about real genuine business," she says.

London attracts top chefs from around the world, who come to cook in the capital.

Peruvian chef Robert Ortiz from Lima restaurant in London is demonstrating his skills at the show.

Here he puts together a tiradito dish with raw scallops and spicy Peruvian yellow chillies.

IFE runs from 19-22 March at London's ExCel exhibition centre.

London, UK - 19 March 2017

1. Close of Polish beef steak frying on grill

2. Mid of chef speaking with show visitors

3. Close of steak being turned

4. Mid of chef serving visitors steak

5. Close of cooked steak

6. Wide of Turkish kebab

7. Close of kebab being shaved

8. Close of kebab cooking

9. Close of giant Spanish onion being placed on top of can

10. Various of Palestinian stand with dates

11. Close of bowl of seaweed salad from China

12. Various of man eating seaweed salad

13. Low shot of Callum MacInnes cutting Orkney smoked cheese

14. Close of cheese being cut

15. Close of Scottish flag of St Andrew

16. SOUNDBITE (English) Callum MacInnes, Founder of Island Smokery:

"It (Brexit and a second Scottish vote on independence) is alarming because we've no idea. Basically it's just more turmoil. I mean, you have turmoil in a political situation, when people are uncertain, people don't spend, they always wait to see. So between another referendum and Brexit we're really between a rock and a hard place at the minute because nobody knows how it's going to pan out."

17. Mid of MacInnes taking cheese from fridge

18. Close of smoked cheese being cut

19. Mid of MacInnes cutting cheese

20. SOUNDBITE (English) Callum MacInnes, Founder of Island Smokery:

"It was specialist for a long time, it was maybe too expensive for the man on the street but because of the way the pound and the dollar has gone, it's now accessible to everyone."

21. Close tilt down of Kirkjuvagr gin from Orkney, Scotland

22. Mid of Stephen Kemp of Kirkjuvagr talking with visitors

23. Close tilt up of show visitor sampling gin

24. Close of tap filling glass with gin

25. Various of Stephen Kemp drinking gin

26. SOUNDBITE (English) Stephen Kemp, Director of Orkney Distilling Ltd.:

"I think Brexit doesn't necessarily spell a lot that's good right now, not for us, not out on the periphery of Britain in the north. We very much rely on the British market, we rely also on being able to use Britain as a springboard to go to other markets round the world."

27. Close of jar containing Angelica root - a key ingredient in gin

28. Close of Angelica in hand

29. SOUNDBITE (English) Stephen Kemp, Director of Orkney Distilling Ltd.:

"It's sad to think that small producers like us I think will be penalised because there's been no indication of how the support mechanism might work for the industries and for young companies like us."

30. Mid pan right of sign reading: (Welsh/English) "Cymru/Wales"

31. Various of chef at the Celtic Pie Co. slicing steak and ale pie

32. Wide of Jessica Lea-Wilson from Halen Mon Anglesey Sea Salt co.

33. Close of Lea-Wilson

34. Close of bowl of sea salt

35. Mid of Lea-Wilson pouring salt into her hand

36. Close of salt in her hand

37. SOUNDBITE (English) Jessica Lea-Wilson, Brand Manager, Halen Mon Anglesey Sea Salt co.:

"The protected designation of origin, this little symbol here, protected food names like Champagne or Parma ham or Melton Mowbray pork pies, this legislation is in place to protect our brands, make sure that they're not imitated and we're not quite sure what's going to happen when we leave the EU when it comes to that and that's really important to our business. So we're trying to highlight that and bring it to the government's attention."

38. Extreme close of salt crystals in hand

39. SOUNDBITE (English) Jessica Lea-Wilson, Brand Manager, Halen Mon Anglesey Sea Salt co.:

"We already have a growing market in the US and we're trying to see it as a positive thing that it might grow and that might be an opportunity for us, especially in terms of currency rates at the moment it's quite an attractive option for a lot of US buyers."

40. Various setup shots of event director Soraya Gadelrab speaking to exhibitor

41. SOUNDBITE (English) Soraya Gadelrab, Show Director, the International Food and Drink Event:

"At the moment trading conditions are uncertain for some people and I think a big international trade show like this gives the UK suppliers an opportunity to say; 'Here we are, we're open for business.' But on top of that it shows new markets who perhaps haven't done a lot of imports from the UK previously, that we have such a plethora of on trend products to come and look at, but also it gives those buyers an opportunity to meet the suppliers face-to-face, talk to them and start talking about real genuine business."

42. Various of Robert Ortiz, chef from Lima restaurant in London, demonstrating Peruvian cooking onstage

In Scotland's capital city, Edinburgh, many described their fatigue and dismay with Brexit, even after a deal was reached on the eve of Christmas.

The Scottish National Party is expected to seek a mandate to hold a second Scottish independence referendum after the 2021 elections for the Scottish Parliament.

People in Scotland voted to remain in the European Union by a majority of over 60% in the 2016 Brexit referendum.

"I can remember life before we joined Europe and I can remember things getting better, in every way," said Jaime Taylor, a retired engineer.

Many Scots back Scottish independence from the United Kingdom Union as a possible way for the nation to get back into the EU.

Just a week before the deadline, Britain and the European Union struck a free-trade deal Thursday that should avert economic chaos on New Year's and bring a measure of certainty for businesses after years of Brexit turmoil.

Once ratified by both sides, the agreement will ensure Britain and the 27-nation bloc can continue to trade in goods without tariffs or quotas after the U.K. breaks fully free of the EU on Jan. 1.

Edinburgh, United Kingdom - 24 December 2020

1. Close of Scottish flag hanging from an apartment window in Edinburgh

2. Wide of Edinburgh town centre Christmas lights

3. Close of Christmas lights

4. Wide of Christmas tree in Edinburgh town centre

5. Wide of the Scottish Parliament

6. Mid of Scottish flag, Union Flag and EU flags in front of Scottish Parliament

7. Mid of Scottish parliament sign with "Sorry we're closed" on it

8. Close of Scottish parliament sign

9. SOUNDBITE (English) James Craig, Maintenance worker:

"I don't know enough about it (the Brexit deal) but we are probably better having some kind of deal. But, whether the fishermen would agree with the deal that is on offer is another story. There could well be European boats in British waters for the next 10 years."

10. Wide of people in front of the Scottish parliament

11. SOUNDBITE (English) James Craig, Maintenance worker:

"My feeling is we'll be writing a wrong that was committed 300 years ago. That is it in a nutshell. (about Scottish independence)."

12. Wide of Alba Bistro (Alba is another name for Scotland)

13. Close of Scottish flags painted on Alba Bistro

14.  SOUNDBITE (English) James Armour, Project Manager for a clean technology firm:

"I think if I were to sum up my feelings about Brexit in one word, it would be fatigue. Maybe that is also because of everything that is going on with Covid. I mean I personally lived in Denmark for three years and I have a lot of affinity for Europe. And I loved that I could go and study there for free, being part of the European Union, which was really cool. I had a great experience and it is a shame I  guess that people in the future might not have that opportunity from Britain. But, I am fatigued because it has been going on for so long, it is happening now, the ball is rolling. I think we should just finish it. But, I do appreciate the people in Scotland, on the whole actually wanted to stay in the EU. So, I can see how that is difficult for us being up here and being part of the Union with the rest of the United Kingdom."

15. Wide of closed "Wee Scottish Pub"

16. Close up of "Wee Scottish Pub"

17. Wide of Grassmarket square in the middle of Edinburgh

18. SOUNDBITE (English) Pamela Tosh, Teacher:

"I think it makes me feel relieved,because over the past couple of weeks there has just been so much hype and misinformation in the media. And then I guess all the queues at Dover and the threat that we might have restrictions in terms of the food that we have. So, hopefully it would get rid of all of that and get rid of a lot of the uncertainty. But, personally I would prefer Scotland to be part of the Europe. So that is the way I am going to vote in future. I will vote for independence and for Scotland to be part of the European Union in the future."

19. Wide of Alba store

20. Close of Alba store

21.  SOUNDBITE (English) Jaime Taylor, Retired engineer:

"I hate Brexit. I think it is a completely retrograde step. I can remember life before we joined Europe and I can remember things getting better, in every way. I think the feeling of being part of a multinational, international, outwardly looking community has been absolutely fantastic. I have always been very excited about everything about being in Europe. And I have been miserable the last four years. I have been following it almost every second of every day. And it is a completely retrograde thing going backwards into an isolated.. Trying to shrink the size of Britain, really England trying to drag Scotland with it. "

22. Wide of Edinburgh Kilt Maker shop

23. Wide of a food stand in Edinburgh town centre called "French connection"

24. SOUNDBITE (English) Jaime Taylor, Retired engineer:

"It feels very much that it is time for the Union (the United Kingdom Union) to be dissolved. Most of us in Scotland would rather be part of the European Union than the British Union, well I am speaking for myself, but there is a definite feeling that way. And, we are stuck now with this Tory party that are governing Westminster."

25. Mid of Jaime cycling away

26. Wide of French restaurant next to an Italian restaurants in Edinburgh town centre

27. Close of a sign saying Petit Paris restaurant is closed

28. Wide of the Scottish parliament

In late October, Matthew Jones was enjoying a rare "bit of normality" at his London barber shop in a year that has been short on that.

He was cutting hair and laughing with colleagues — when the news that the business would have to close for the second time landed.

Jones, 43, endured 15 weeks without any income after the three Sharpes barber shops he co-owns were forced to shut in the spring as the government imposed restrictions to slow the spread of the coronavirus.

The shops, including a tiny one in east London's Hackney neighborhood, had been open for four months when Prime Minister Boris Johnson ordered a new lockdown.

"This second lockdown has been tough because you are just building up your business again trying to get back to a normal lifestyle and then all of a sudden it is all taken away and you know we still have high rents to pay here," Jones said.

The United Kingdom saw a sharp resurgence of COVID-19 infections this autumn, and the government imposed a second round of restrictions.

The suffering caused by the virus has been especially acute in the UK, where more than 57,000 people have died in Europe's deadliest outbreak and the economy has plunged.

While small businesses all over the world are struggling as the virus forces many of them to close, many in the UK are also facing the economic uncertainty caused by Britain's exit from the European Union.

Many British businesses managed to survive the spring lockdown with generous aid from the government, including grants like the £10,000 ($13,300) grant Jones received and a program that pays a portion of wages to workers whose employers are struggling.

The measures have helped keep the unemployment rate relatively low at 4.8% — though it has been rising and is forecast to hit 7.5% next spring.

The latest round of restrictions could pack a bigger punch in the crucial weeks ahead of Christmas.

Even before the second lockdown was announced, a survey conducted by Britain's Office for National Statistics showed that one in seven UK companies reported having "little or no confidence" they would survive the next three months.

Jones estimates that the pandemic wiped out 60% of his income this year.

With his shops closed, the single dad, who has a 10-year-old daughter, is doing odd jobs on building sites — and praying that business will return enough to ease the pain once restrictions lift on December 2.

The five other barbers who work in his shops are self-employed, and trying to scrape by as well.

Hackney, where one of Jones' shops is based has seen steady gentrification in the past two decades.

Located in London's historically gritty East End, the borough is filled with trendy bars and expensive apartments.

Broadway Market itself is lined with some 60 small shops, cafes and restaurants, and before COVID-19 hit, the street would throng with locals and tourists coming for the hugely popular weekend market.

These days, some shops are doing better than others, but everyone is scrambling to adapt.

Jane Howe, who has run Broadway Bookshop since 2005, said the weekends would often get so busy that her shop would take in thousands of pounds in sales per day on the back of £7.99 books.  

For a shop that relies heavily on foot traffic, the cycles of coronavirus restrictions have been hard.

In June, Howe launched a website for the first time, but she says it does not replicate shopping in person where you might buy more than you intend.

Even once her doors reopened, the tiny space meant she couldn't welcome back her usual crowds.

Sales from the website don't come close to making up for the in-person sales she's lost — especially during the crucial Christmas period.

"It's very difficult to be open because we are only allowed five people in at a time," Howe said.

With the shop pulling in just over half what it used to, Howe has stopped paying herself and when one of her two employees left, she was not able to replace her.

Like Jones, she's managed to keep paying the rent thanks to a government grant.

She has also taken out a £50,000 state loan.  

Others haven't fared as well.

A much-loved bakery next to Sharpes that was part of a 66-year-old family-run chain closed for good, Jones said.

The bakery's closure stands in contrast to a trend seen on much of the street where butchers, fishmongers, greengrocers and delis have done relatively well thanks to a surge in interest from fairly affluent locals who are now working from home and shopping locally.

Popular coffee shop Climpsons struggled to adapt at first — the cafe was shut, the wholesale business almost completely wiped out, and 34 of the company's 42 workers went on the government furlough scheme in the first weeks of the pandemic, co-owner Danny Davies said.

But now on weekdays, Climpsons often serves more take-away coffees than before the pandemic.

That makes up for losses on the wholesale side, which supplied restaurants and offices.  

"It's not great for business. We're worried about some of our customers, they're struggling. I think we ourselves have managed to weather the storm thanks to some of the resources (government grants) available," Davies said.

Down the street, Grigorios Vaitsas says business at his deli, Isle of Olive, has not been too bad, even though he has closed his small indoor cafe and Christmas shopping events have been canceled.

But Vaitsas and his partner, Paulina, who import their products from Greece, have been losing sleep over another threat: Brexit.

The couple are worried about the tariffs and bureaucracy if Britain leaves the economic embrace of the EU at the end of the year with no deal in place.

That combined with the pandemic makes a "perfect storm," Vaitsas said.  

"If the tariffs and the logistics and all of that, you know, get the prices so high that our items are now considered luxury goods, then it really changes completely our business model and what we were planning to do," Vaitas said.

London - 17 November 2020

1. Wide of people on Broadway Market

2. Road sign for Broadway Market

3. People walking on Broadway Market

4. Exterior of Sharpes Barbers with owner Matthew Jones putting up Christmas lights in the window

5. Close of 'Sharpes' sign

6. Various of Jones cleaning chair inside barber shop

7. SOUNDBITE (English) Matthew Jones, co-owner of three barber shops including Sharpes:

"This second lockdown has been tough because you are just building up your business again trying to get back to a normal lifestyle and then all of a sudden it is all taken away and you know we still have high rents to pay here. So yeah it's been really tough."

8. Jane Howe, owner of Broadway Bookshop, walking into shop

9. Cutaway of books in window

10. Howe changing book display in the window

11. SOUNDBITE (English) Jane Howe, owner of The Broadway Bookshop:

"People don't always come in knowing what they want. They see things on tables and they buy them, they just pick them up, like you don't always stick to your shopping list you usually buy more than you intend and that happens more in person than it would online."

12. Cutaway of books in window

13. SOUNDBITE (English) Jane Howe, owner of The Broadway Bookshop:

"It's very difficult to be open with only allowed five people in at a time and queues on the pavement and people taking a long time to buy their stuff instead of thinking about other people and hurrying up… you know."

14. Exterior of Climpson and Sons coffee shop with people queuing outside

15. Close of Climpson and Sons coffee shop and queue

16. Close of food in window

17. SOUNDBITE (English) Danny Davies, Co-owner of Climpson and Sons coffee shop and wholesale coffee business:

"I mean it's not great for business. We're worried about some of our customers, they're struggling. I think we ourselves have managed to weather the storm thanks to some of the resources (government grants) available."

18. Food in window

19. Employee serving person at entrance

20. SOUNDBITE (English) Danny Davies, Co-owner of Climpson and Sons coffee shop and wholesale coffee business.

"At one point in time it was really hard to see how it was going to go back to normal again but then the summer just gone we've seen pretty good sales figures. I think next year it will be similar with a bit more optimism with the vaccine."

21. Shop front of Isle of Olive deli, with Christmas decorations around it

22. Various of Paulina Filippou, co-owner of Isle of Olive dusting pastries with icing sugar

23. Pastries being put on shelf

24. Grigorios Vaitsas, co-owner of Isle of Olive, at till

25. Products for sale

26. SOUNDBITE: (English) Grigorios Vaitsas, co-owner of Isle of Olive deli:

"We hear and we see near us a lot of business shutting down, we know about rising unemployment so the coming of Brexit would just, or a no-deal Brexit rather, would just be like the perfect storm in terms of retail."

27. Various of Filippou dishing olives into pot

28. SOUNDBITE: (English) Grigorios Vaitsas and Paulina Filippou, co-owners of Isle of Olive deli:

Vaitsas: "We wanted to, to, have items that they're not just a one-off purchase they become part of..."

Filippou: "Not luxury products, people have good food every day."

Vaitsas: "So, if the tariffs and the logistics and all of that, you know, get the prices so high that our items are now considered luxury goods, then it really changes completely our business model and what we were planning to do."

30. Bottles of olive oil on shelf

31. Wide of products on shelves