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tv   The Travel Show  BBC News  July 18, 2020 10:30am-11:01am BST

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now, as we head through the night, you will see our band of cloud and rain moving its way south eastwards, some heavier bursts running along it for a time. further north and west, clearing skies and a much cooler, fresher feel. temperatures overnight may be down to four or 5 degrees in parts of east scotland. tomorrow, cloud, patchy rain will hang on across some southern and eastern areas. most of us will see some spells of sunshine. showers developing across scotland and a fresher feel for all, highs of 16—22 degrees.
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hello, this is bbc news. the headlines. the veteran american civil rights leader and long—serving congressman, john lewis, has died
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at the age of 80. an officer for london's metropolitan police has been suspended and another placed on restricted duties after a video appeared to show one of them kneeling on a man's neck. local authorities in england can use new powers from today to deal with coronavirus outbreaks in their area with the ability to shut down specific premises, close off outdoor areas and cancel events. president trump says he won't force americans to wear face masks in public to contain the spread of coronavirus. eu leaders are gathering for the second day of their brussels summit with only faint hope of reaching an agreement on a coronavirus economic recovery package. thousands of protesters join a march in russia's far east, in support of a detained governor who is being held on charges of murder. the uk government guarantees financial support for holiday makers seeking refunds for trips that that were cancelled because of coronavirus.
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now on bbc news, the travel show. from michelin—starred street food to the world's biggest underwater restaurant, and a once—in—a—generation swiss food festival. the sun is blazing, it's so hot! i'm melting. totally worth it. this week, our favourite foodie trips from the past few years. hello, and welcome to the show. well, slowly, slowly it does feel as though we might be able to start planning our next trip sometime soon. around the world there are places
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where the tourism industry is emerging and fingers crossed for all those who have plans in place for this summer. unfortunately, it's still too early for us to really get back to normal here on the travel show so this week we're going to sit back, relax and enjoy some of our favourite food adventures from years gone by. we start in singapore. back in 2016 we sent henry golding to get a taste of the world's first michelin starred street food, and typically, he even managed to make himself useful. this is singapore's largest hawker markets in the heart of chinatown, and it's rampacked with stalls selling traditional dishes. one stall in particular is causing quite a stir. this queue is absolutely humongous, full of all sorts of people from singapore, from around the world, a lot of tourists. you can imagine it for some sort
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of concert, but in fact it's for that hawker stall over there, one of two recipients here in singapore that actually achieved a michelin star, so i'm going to meet the chef. hawker—chan! hi! so this is the chef extraordinaire, hawker—chan. and he's been doing this for over 30 years, right? yeah. wow! i attempt to give hawker—chan a hand serving crowds of people. do you want it spicy, do you want it kind of medium, do you want it..? spicy. spicy is ok? the stall has become famous for serving the world's cheapest michelin star meal. we're a well—oiled machine here, but i'm feeling the pressure. one, one sauce here? one portion costs less than two us dollars, but the waits can be up to three hours.
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i'll have a chicken rice to take away. and so, do you think you receiving a michelin star as a hawker will raise the profile and hopefully inspire a lot of new generations of new chefs and hawkers? the next morning, i had to check out timbre+, which aims to put a trendy spin on the traditional hawker centre,
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selling food from shipping containers and caravans rather than market stalls. what's the sauce that this is actually marinating in? it's my dad's secret recipe! it's a secret recipe! so it's a generational thing. so your dad was a hawker before? yup, he was. and places like this actually encouraged more youngsters, and we started up the business in maybe a little bit better environment. it is not a traditional hawker centre, it's more rowdy. i revamped my logo to suit this place, because it's more like hipster area. it is still hot and hard work but let's hope these new more contemporary surroundings will encourage the next generation of singaporeans to keep creating some of the best street food in the world.
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and since our report, hawker—chan has managed to expand his little outlet across south—east asia and beyond. now, back in 2018, we visited the philippines and discovered an extraordinary restaurant called van gogh is bipolar. it's themed around the mental health issues of its owner, and jethro invites guests to eat food there for the benefit of both body and soul. mike corey paid him a visit. hi, welcome to van gough is bipolar! hi! dining alone tonight. before you even think of picking up a menu here, you are encouraged to get involved. step one, take off your footwear, check. step two, you're the live server? yeah, i am the live server. by the way, my name is maricar. nice to meet you. i will be serving you tonight. step three, pick a hat and wear it. yes! its like a performance in which you play a part. you choose a hat, make yourself a tea to match your mood and write a message on the wall.
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i write my deepest darkest secret on the wall for everybody to see?! yeah! secrets, yeah, yeah. privacy, please. come on now, guys. van gough is bipolar is the brainchild of this man. welcome to my kitchen! i call at the cuckoo kitchen! why the cuckoo kitchen? well, because i'm crazy. jethro raphael is bipolar. it's a condition that used to be known as manic depression and can make your moods swing from one extreme to the other. but jethro says that this place is his therapy. before van gough is bipolar, i was on the brink of committing suicide, and i do not see any ray of light, and all i see is the darkness. i'm just so negative, very pessimistic, and most of the time i do not like people. i do not like being with people.
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i created this natural medicine and it's mood healing nutrition, so the diet is designed scientifically and nutritionally to activate specific neurotransmitters in the brain known to make you happy and calm. hello! this is actuallyjethro's home as well, he lives upstairs and during the day he opens his restaurant to the community. feeding some, employing others. these local street kids can turn up for a hot meal whenever they want, and the in—house musician is a blind beggar approached byjethro. even the waiting staff have mental health conditions. maricar has twice attempted suicide. since i was diagnosed with a mental health condition, my family has been distant to me, so it was onlyjethro who had given me some hope. with all these stories,
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it's easy to forget that this is a restaurant that serves food. when you order, you tick a box to reflect the mood you want to achieve and back comes the dishes thatjethro thinks will help. for your main course it is actually meant to make you calm. for tonight, it is made out of free—range chicken and fresh lamb from the farm ofjethro. you've come a long way. this restaurant for you has done what, what do you think you have achieved? life is more simple now and that is a big change. now i see me, i hear me. i feel me. the space serves as a safe haven for the community, for people who are lost, who are abandoned and also we give them that sacred space that they needed where they feel accepted, celebrated, and unconditionally loved.
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in the north—west of ireland the city of galway has been named 2020 european capital of culture. unfortunately due to lockdown they have had to delay their programme of events until at least september, but the last time we visited there we did see one of its gastronomic highlights. this is the heart of the oyster bed. the wild oysters here, the native flat oyster, they have come from the wild oyster fishery out here. there's 800 acres of wild oyster fishery. the fishermen go out there in the winter months, november and december and they fish them off the beds. we buy them and we put them on our own beds here where they develop their own unique flavour, and they get that from the fresh water coming in from the fields of athenry, and we have connemara to the north so you really have wonderful flavours and textures in the oyster that they develop.
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these oysters, we are taking them up and they'll be brought over to the packing shed where they will be sorted and grated and packed into the baskets and they're be heading off to london. in 36 hours they will be in the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife in here and we pop the shell. and we slide back and we cut the muscle to release the top shell... and here we have a beautiful native wild flat oyster. take a nice smell
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and savour the flavour and the taste, sip the juice. slide it in. delicious. could stay here all day eating this. well, make sure you do stay with us because we've still got lots of fantastic food adventures coming up, including feeding our faces at the pizza world championships. i've got my secret voting sheet here. it's all being taken very seriously! and face—to—face with the fish course — a dinner to remember under norway's chilly seas. next, we're heading to the spiritual home of pizza. the city of naples in italy has been holding the pizza world championships since 1991 and jo whalley is no stranger to a thin and crispy slice,
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so we sent her along. this is napoli pizza village, the world's biggest open—air pizzeria, stretching for more than a kilometre along the coastline of naples. it's an annual festival dedicated to all things dough. cheering and applause. so i'm about to do a masterclass with some of the best pizza makers in the whole of naples. a little bit apprehensive! to be a true neapolitan pizza, the dough needs to be prepared in a special way. and here at the festival, tourists can give it a go. three, two, one! it's really quite tricky. you ready? there's not much of a spin. now that i fully appreciate exactly what it takes to make a proper neapolitan margherita, i'm told that tomorrow, i can join the judging panel of the caputo cup — the pizza world championships.
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this is my voting form. got the name of the chef, my name and the different categories of marks that i can give each pizza. 500 is the best and ten is the worst. my fellowjudge mario shows me how to inspect all aspects of the slice to check the crust is bouncy and that i can taste all the distinct ingredients. there are nine categories of pizza tojudge and it's a gruelling pace. so i'm on slice number seven. mario has had over a0 slices! this is 14. still going strong. so i've had 38 slices of pizza and i've just seen that they've
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started to clear up the tables so i think the end might actually be in sight. then we get word that the final pizza is being sliced. number 52. it's the last one. it's a really unusual flavour. sort of mustardy. i quite like it, though. while the votes are being counted, the award for pizza acrobatics isjudged. it's seriously skilful. the award ceremony goes on into the night and there are winners from across the globe. the organisers here hope to take the napoli pizza village festival to cities like london and new york and spread the message around the world that neapolitan pizza isn'tjust food, it's a way of life.
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next, let's head to the shores of lake geneva for a festival that takes place only once every 25 years. lucy went along to find out more and even got a place centrestage. upbeat dance music plays. as well as being home to unesco—protected lavaux vineyards, vevey is known for its living tradition — the fete des vignerons, a three—week—long celebration of wine that transforms the town. while switzerland might not spring to mind when you think of wine, they actually produce around 100 million litres a year, exporting only 2% of it. the festival itself actually began as a one—day feast, hosted by an ancient brotherhood as a way to reward the best winemaker in the region. and it clearly takes locals a while to recover, as the festival only takes place once every 20—25 years.
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the fete des vignerons began in 1797 as a small parade through the streets of vevey. but because of unrest in the region over the next couple of decades, the next event wasn't organised for another 22 years — a cycle that has remained ever since. today, the climax of the celebration is a daily show that takes place in a specially built stadium and features over 5,000 volunteers. and this year, the show has been created by the man behind cirque du soleil. now, as the creator of this incredible show, what's it like creating something that only happens once every 20 years? it's something very unusual, in some form, and it's like, really, a theatre show, but with 5,000 actors, maybe more — 6000, something like that. so with 5,000 people in your show, do you think you've got room for one more? dance a little with your hands.
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do this... dance with my hands? yeah. both laugh. you are in! does that mean i'm in? you're in! i'm in. the show itself represents a year in the life of a vineyard and, in order to have enough roles for that many volunteers, it means even the bugs and birds get their moment in the spotlight. so i've got my moves, now it's time to get my costume. these are huge! how do i look? am i working it? you're amazing! laughs. then the three—hour extravaganza began. the sun is blazing! it's so hot! i'm melting! totally worth it! look at this atmosphere!
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i can't think of another place where multiple generations from one family get the chance to be involved in such an epic experience together. this really means a lot to a lot of people. there's a lot of emotions running high, and i can see why. cheering and applause. the choreography wasn't as important in the end, everyone was freestyling, but it looked really good and what an honour to take part in something that only happens once every 20 years. i ain't going to be this limber in 20 years, i'll tell you that now! finally this week, we're going to the appropriately named under. it's europe's first, and the world's largest, underwater restaurant and its unique design blends with the environment to give diners a truly breathtaking experience. my name is stig ubostad.
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i'm the part—owner, together with my brother, of under. it's the world's largest underwater restaurant and the first in europe, but it's much more than just that. the challenge was really to find a form and a shape and a location that could actually withstand these forces that we knew were coming, so the solution was a pipe. and it was constructed on a barge, then transported to this site and carefully lifted off the barge onto its very precise foundation points because a big issue is, of course, not to ruin the place while you're constructing. so it had to be put down in a really careful manner in order to maintain the landscape and the underwater landscape, not the least,
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not ruin the ecology of the place. so once that was done exhales, everyone was breathing out. that was the real, most challenging part of the project. the head chef, nicolai, he's been working on the menu now for 1.5 years, just working with it and foraging and exploring new ways of using different varieties of the sea. in the mornings, i like to go out and forage for different kinds of things. right now, at this time of year, it's mostly seaweed. i think it's so nice to tell
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the guests that this sorrel we foraged just out here, 150 metres from the restaurant. there's so many things not getting used. everybody wants only the best ingredients, but why can't ling roe not be good? it's definitely better for the environment if people eat the things next door instead of having flown—in foie gras and truffle every day. some days, you will get a lot of fish. and some days, it's not that good. that's how nature is. it's nothing more, nothing less, just nature at its best. well, that's all we've got time
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for on this week's programme but coming up next week: simon's here for a look at how some airlines still aren't paying your refunds. and ade's in venice to find out how it's welcoming visitors back without the shoulder—to—shoulder crowds that have made headlines in recent years. in the meantime, you can catch up with all of our adventures on our social media pages — a little reminder of what the world looks like when we're able to go out and see it. let's hope it's not too long before we can do so again. until next time, from me, christa larwood, and the rest of the travel show team, stay safe and we'll see you soon.
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hello there. various different types of weather on offer today depending on where you are spending your saturday across the uk. for some, it is very cloudy with outbreaks of rain but for others there is something brighter to be had. on the satellite picture you can see this stripe of cloud ringing pulses of rain through wales, midlands and northern england. the south—east, we have had some areas of cloud at some decent sunny spells and some warmth in that sunshine, too, and some sunshine to be found in scotland, northern ireland but with some showers and a cool, fresher feel and windy in the top of scotland as well. lunch time, the rain falls on and off across parts of northern england, north midlands, north wales and sunny spells through the south—west along the south coast, the london area and up into east anglia. through the afternoon, this band of cloud and rain doesn't make much more progress southwards and
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eastwards. higher temperatures today will be found across parts of east anglia and the south—east where we hold onto some sunshine, getting up to 26 or 27 degrees. further north and west a cooler, fresher feel, 17 in glasgow and belfast. it isn't the best of days for cricket at old trafford. rain will continue to come and go throughout the day for the test match. chances are it'll dry up a little bit through the late afternoon into the evening, as our band of cloud and patchy rain sinks southwards but as you go the night, the weather front makes progress across wales and england we will see heavier rain pushing through for a time. mild and muggy in the south—east but further north and west whether sky is clear, chilly, four or west whether sky is clear, chilly, fouror5 west whether sky is clear, chilly, four or 5 degrees across scotland. tomorrow, our weather front still lingering, bringing cloud and spots of rain across the south but for most of rain across the south but for m ost pla ces of rain across the south but for most places tomorrow we will see some spells of sunshine, quite a few showers developing across scotland
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and a cooler, fresherfeel for all of us, highs between 17 and 22. that weather front in the south—east will finally get a move on as we move out of sunday into monday with high pressure building so it is a fine start to the working week for most of us, southern areas stay fine through the week, turning warmer with some rain at times across the north and west.
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this is bbc news with the latest headlines for viewers in the uk and around the world. the veteran american civil rights leader and long—serving congressman, john lewis, has died at the age of 80. an officer for london's metropolitan police has been suspended — and another placed on restricted duties — after a video appeared to show one of them kneeling on man's neck. local authorities in england can use new powers from today to deal with coronavirus outbreaks in their area — with the ability to shut down specific premises, close off outdoor areas and cancel events. eu leaders are gathering for the second day of their brussels summit — with only faint hope of reaching an agreement on a coronavirus economic recovery package. the indian film star, aishwarya rai bachchan,

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