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tv   The Travel Show  BBC News  July 19, 2020 1:30pm-2:00pm BST

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east corner, the best of the sunshine has been across england, wales and northern ireland, with a scattering of showers into the far northwest of scotland. and that is how we are going to close out the day, with temperatures peaking between 15 and 22 degrees, now, through this evening and overnight, skies will continue to clear. those showers, bit of a nuisance into the far north, but under those clear skies, temperatures are likely to fall away into single figures. quite unusualfor the middle part of july, so it is going to be a chilly start, but there will be lots of sunshine to compensate, and that is going to help with those temperatures quite rapidly. we still run the risk of a few showers, particularly into the northwest of the great glen, but with lots of sunshine coming through, temperatures will respond quite nicely with highs of 23, maybe 2a degrees. that is mid—70s in fahrenheit.
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hello, this is bbc news with ben brown. the headlines: the foreign secretary, dominic raab, accuses the chinese government of carrying out human rights abuses against its uighur population. it is deeply, deeply troubling, and the reports and the human aspect of it, from forced sterilization to the education camps are reminiscent of something we have not seen for a long, long time. meanwhile, china's ambassador to the uk tells the bbc the decision to drop huawei from it's 56 networks is a bad move for the country. i think uk should have it own independent foreign policy, rather than to dance to the tune of americans. like what happened to huawei. there's been a record number of new cases
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of coronavirus in 2a hours around the world. 260,000 cases were reported. the biggest increases were in the us, brazil, india and south africa. borisjohnson says he doesn't believe another nationwide lockdown will be needed, even if there's a second spike of coronavirus this winter. eu leaders meet for an unscheduled third day of talks on a post—coronavirus economic recovery plan. and the first official photos of the wedding of princess beatrice and italian count edoardo mapelli mozzi are released from their private ceremony on friday. the secret wedding was attended by the queen and the duke of edinburgh. now on bbc news, the travel show‘s favourite food trips from the past few years. join christa larwood for a smorgasbord of delights, from michelin star street food to the pizza world championships and the world's biggest
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underwater restaurant. 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 where the tourism industry is emerging and fingers crossed for all those who have plans in place for this summer.
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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 its rampacked with stalls selling traditional dishes. 0ne 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 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.
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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. 0ne, one sauce here? 0ne portion costs less than two us dollars, but the waits can be up to three hours.
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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, selling food from shipping containers and caravans rather than market stalls. what's the sauce that this
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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 a hipsterarea. 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. and since our report, hawker—chan has managed to expand his little outlet
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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. i write my deepest darkest secret on the wall for everybody to see?! yeah! secrets, yeah, yeah.
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privacy, please. come on now, guys. van gough is bipolar is the brainchild of this man. welcome to my kitchen! i call it 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. 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.
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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, 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
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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. in the north—west of ireland the city of galway has been named 2020 european capital of culture.
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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 where they will be sorted and graded 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 and savour the flavour and the taste, sip the juice. slide it in.
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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, so we sent her along. this is napoli pizza village,
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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. this is my voting form. got the name of the chef, my name and the different categories
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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! music. this is 14. still going strong. so i've had 38 slices of pizza and i've just seen that they've started to clear up the tables so i think the end might
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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. next, let's head to the shores of lake geneva for a festival that takes place only once every 25 years.
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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. the fete des vignerons began in 1797 as a small parade
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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
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its unique design blends with the environment its unique environment blends to give people a truly breathtaking experience... blends to give people a truly breathtaking experience. . i blends to give people a truly breathtaking experience... i am the park owner together with my brother.
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it is the world's largest underwater restau ra nt, it is the world's largest underwater restaurant, and the first in the world, and it is more thanjust that. the challenge was really to find the form, the shape and the location that can actually withstand these forces we knew were coming. it was constructed on a barge and transported to the 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 are constructing it. so it had to be put down ina constructing it. so it had to be put down in a really careful manner in order to maintain the landscape, the underwater landscape, not to ruin
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the environment. so once that was done everyone was breathing out, that was the real, most challenging pa rt that was the real, most challenging part of the project set the head chef has been working on the menu 110w chef has been working on the menu now for one and half years just working, forging, exploring new ways of using different variety of it. in the morning i like to go out and forage for different kinds of things, right now, this time of year, it is mostly seaweed. i think it is so nice until the guest that they since just out here, 150 metres
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from the restaurant. 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 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 for on this week's programme but coming up next week: simon's here for a look at how some airlines
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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 hello, there. what a difference a day makes. yesterday's cloud and rain, well,
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it's been replaced by sparkling blue sky and sunshine. just take a look at this weather watcher picture from whitworth in lancashire, glorious day here. however, different story down to the south east, we have had some heat, we have had some sunshinejust recently, but that was a thing of the past. this morning in finsbury, london, we started the day with some rain. the the rain has eased away, but the cloud is taking its time to clear down to the kent coast. so the best of the sunshine further north and west, with a rash of showers driven on by brisk, westerly breeze into the far north of scotland. so this is how we are likely to close out our day. in terms of the feel of the weather, a little bit fresher, but i suppose if you've got the sunshine, you are not too bothered, but highs of 15—22 degrees. now, high pressure is going to build monday into tuesday, and that is good news, that means it is going to be a lot
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of quiet weather in the story. a few scattered showers continue during the early hours of monday morning in the north, but with those clearer skies, temperatures are likely to fall away, and so we could be greeted with single figures first thing on monday morning. a bit of a shock to the system, but there'll be lots of early—morning, sparkling summer sunshine, which will help lift those temperatures pretty readily. and so as we go through monday, again, still the risk of a few scattered showers into the north, but there will be lots of sunshine to look out for and temperatures will respond. so it will be a pleasant afternoon for many, with highest values, again, ranging from around 1a or 15 to 23, maybe 2a degrees if we get plenty of sunshine in the south east. that is the mid—70s. for the final day of the second test, well, it does look as though manchester may well say dry and there will be lots of sunshine to look out for. high pressure still with us though, little change as we go into tuesday, just some cloud into the far north west later, an indication of a frontal system that is going to be a little bit of a hiccup through wednesday into thursday. could bring some rain into the far north west. high pressure builds, but as we head towards the weekend, it is just worth a quick heads up,
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things could turn a little bit more unsettled. a lot of uncertainty about that at the moment, so generally, we have got that little hiccup bringing some cloud and rain into the north west through wednesday, possibly thursday. dry and settled and a little bit warmer to the south.
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this is bbc news with the latest headlines for viewers in the uk and around the world. britain's foreign secretary, dominic raab, accuses the chinese government of carrying out human rights abuses against its uighur population. it is deeply, deeply troubling. and the reports of the human aspect of it from forced sterilisation to the education camps are reminiscent of something we have not seen for a long, long time. meanwhile, china's ambassador to london tells the bbc the uk's decision to drop huawei from its 5g networks is a bad move for the country. i think the uk should have its own independent foreign policy rather than to dance to the tune of americans, like what happened to huawei.

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