little rain left, and invasion of cloudy skies and damp weather in the south, brighter in the north, bicelli, seven or 8. south, brighter in the north, bicelli, seven or 8 . then, as we move into next week, high pressure is likely to be pushed away by a strengthening jet stream across the atlantic and across the latitudes which will push low pressure system is way and icy gets more unsettled, winding at times and wetter at times. obviously the devil is in the detail that far ahead, times. obviously the devil is in the detailthat farahead, but times. obviously the devil is in the detail that far ahead, but it looks like after a largely settled week with frost at night and fog problems, by the time we get to next weekend and beyond it is looking distinctly more unsettled. still mild but at times really quite wet and windy. uk�*s steel maker, liberty, announces plans to re open its rotherham steel plant. with around 1,000 furloughed workers returning to operations later this month. the government is accused of not helping energy manufacturers. senior medicalfigures not helping energy manufacturers. senior medical figures are urging people for those available to have a flu jab with fears that there will be an extra threat along with coronavirus. 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 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. 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 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. 0h! it's the rice! boiling! that was pretty good. may i have a chicken and a chicken rice to take away? 0k. 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 young chefs and hawkers? the next morning, i head 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 is actually marinating in? it's my dad's secret recipe! it's a secret recipe! yeah. so it's a generational thing. so your dad was a hawker before? yup, he was. and places like this actually encourage more youngsters, to actually start 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 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! are you...? dining alone tonight. before you even think of picking up a menu here, you are encouraged to get involved. step one, take off yourfootwear, 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! it's 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. 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. jetro rafael 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 jetro 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 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 actuallyjetro'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 byjetro. 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 onlyjetro 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 thatjetro 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 nowi 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 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. these oysters, we are taking them up and they'll be brought over to the packing shed 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 on 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. 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 ourfaces 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, 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 canjoin thejudging 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 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 1a. 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 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. 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 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 — 6,000, 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. 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! 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. 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, 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 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, we head to berlin. one of the capitals of clubbing to find out how the dance floors are filling up once again. this is the queue for the most famous club in berlin. and of there is the entrance, the longest queue i have ever seen in berlin. i guess everything is back to normal! until next time, for me and the rest of the team, stay safe and i will see you soon. if last week could be described as warm, it's looking cool and dry for the majority of the country with some of the wettest conditions across the highlands of ireland and even cooler when the sunshine is out, you will feel pleasant at times. there will be sunshine at times. there will be sunshine at times dominating the weather charts and we will see the weather fronts creep around like we saw through the night and into monday bringing increased amounts of cloud and patchy rain or drizzle by the time we hit dawn, but partly clear skies in the west and widely a cooler night than we have been used to and temperature is still above where we would see them at this stage in october, but a fresh start to monday morning. a lot of sunshine around begin with and varying amounts of cloud, mist and fog clearing on a wet start in the highlands and islands of scotland and the rain is fairly relentless on the day and arrange out of the south and east, some spots to southern scotland on the far north of england and mainly dry sunny spells and although not as windy as we saw, a gentle breeze in the south when the sun is out will still feel very pleasant with temperatures peaking around the mid teens for the vast majority. going into monday evening and overnight it still feeding and rain across parts of north—west scotland but starting to creep in a bit further south into eastern parts of england again and that will bring increasing amounts of cloud, keeping temperatures up relative to sunday into monday and tuesday morning as the chilli is to cross the south with a high—pressure hose on. here is the weather front and there won't be much on it. it's in amongst a high—pressure and become stuck, so through the heart of scotland into eastern england we see increasing cloud and the chance of light rain or drizzle at times and either side, some sunshine, the best of which is around south—west england and south west wales where temperatures could get up to 17 or 18 but the weather front also limits the warm air to colder air and that will be the case as we go into the start of wednesday but the weather front pushes back out as we develop more of a westerly breeze so temperatures lifting along the eastern coast relative to what we saw on tuesday and the best of the sunny spells in the west with one or two showers dotted around. a lot of dry weather to come through the week but an incursion of cold air and rain, thursday and friday and then more general rain in the west of scotland this weekend. see you seen. — see you soon. this is bbc news with the latest headlines for viewers in the uk and around the world. taiwan's president uses the island's national day to insist it won't bow to beijing's pressure to reunify with china. we will continue to bolster our national defence and demonstrate our determination to defend ourselves, so that no one can force taiwan to take the path china has laid out for us. uk�*s steel maker, liberty, announces plans to re open its rotherham steel plant, with the majority of its furloughed workers all set to return when operations restart later this month. pakistan has held a state funeral for the the man regarded as the father of its nuclear programme, abdul qadeer khan. and new research warns that the loss of biodiversity risks tipping the world into �*ecological meltdown'.

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