They had a piece at the end of Countryfile on making hay by hand yesterday. It was Simon Fairlie and his partner Jill at Monkton Wyld, for those that know them.
Basically, scythe it, then floof it up / turn it a couple of times a day until it's dry (or if it's a very light crop and you live somewhere sunny and warm, maybe only once or twice), then, once it's dry enough, gather it in or stook it in the field. Everything else is about saving it if it rains!
And the fresh shoots of cleavers are nice in salads and sandwiches, by the way. Taste a bit carroty.