this week the government published its eagerly awaited levelling up white paper, setting out plans to reduce regional inequality. its aim is to revitalise communities in places like rhyl — but critics claim lessons aren't being learnt from previous efforts — saying the focus should be on people rather than "shiny new buildings". our social affairs correspondent michael buchanan reports. we've got the best seaside resort in wales, haven't we? we've got a lovely community living here in rhyl. there's this sense of hopelessness amongst the people and you can see it in people's eyes. the ebb and flow of debate about rhyl can mask a simple consensus. the town needs improving. florist carol parr is fully aware of the town's reputation. not many people say a lot of good things about rhyl, which i can sort of understand based on crime, and there's a lot of trouble. but when she had to relocate her business three years ago, she chose rhyl high street, an act of faith. over the last, say, two or three years, i have seen a change in rhyl. i think it's an upcoming town again. i'm very optimistic about rhyl, yeah. seagulls cry. that optimism can be hard to see at times, but plans are afoot to regenerate the high street to use the government's levelling—up fund to revitalize the town centre. there have been some decisions in the past locally that perhaps haven't been the best ones in terms of aiming for a very down—market approach. the local mp says a £10 million bid to update rhyl�*s shopping precinct won't simply make the town look better. just building something, bricks and mortar is not the answer. it needs to be a cleverly thought—through scheme that's going to boost economic activity _ and do you think that's going to happen here? well, that's definitely the... that's definitely the plan. levelling up should mean lower crime, better health outcomes and more prospects. all are needed in rhyl, as is much more. there's nowhere here to buy anything any more, really, is there? there's charity shops and chip shops, and that's it. i'm not quite sure how to put this. it's appalling. that's the only word i can use. shops closing, shutting arcades — rhyljust isn't what it used to be. we don't want any i more negative press. rhyl is growing. rhyl is going to boom. we're going to have... you wait till all of. these stores go up. over the years, tens of millions of pounds have been invested in rhyl, but it remains one of the poorest towns in the united kingdom. the lesson from previous regeneration projects across the country is that if you don't invest in the people, you won't see meaningful and lasting change. you need to inspire people to believe in their own potential. markjones runs one of seven food banks in rhyl. a christian pastor, too, he says the levelling—up efforts need to feed the soul as well as the body. those plans need to show the people of rhyl that there is a hope and a future for them, that the plans actually give them an opportunity for better jobs, for example. it's ok to invest, but you've also got to inspire. for decades, it was known as "sunny rhyl" — a place where memories were made. but the town needs a future, not a past. reawakened, as much as regenerated. now on bbc news it's the travel show with lucy hedges. coming up this week: downhill for the double vaxed. we are controlling every guest, so he needs to show his covid status, you need vaccination or valid healing from corona. up in the air with a guide dog. so relieved that she is ok and she has just been chewing the bone the whole flight. and grease is the word: why fans of the great british fry—up fear for its future. i think the secret ingredient is love, because you can't get this food anywhere in the world. hello and welcome to bethnal green in the heart of london's east end. now, if you are looking for proper cockney london, this isn't far from the real deal, and waiting just over there, calling out to me is a proper, traditional great british fry—up. some people, though, believe the traditional english breakfast may have had its chips. more on that later. first though: we are in the austrian alps, at a ski resort that became one of europe's first covid hotspots back at the beginning of 2020. almost two years on, and ischgl is cautiously reopening the business. we have been there to find out how things are going. what makes ischgl special? the area is like, awesome, there is so much space, so much fun, and you have so many options to...do crazy things. in the wintertime, when the sun is shining, i will be up here for snowboarding. how the season was this year, and how busy, pfft, it is still a kind of busy but it is a little bit lower, relaxeder. for skiing, it is so good because most of the time you have the feeling you are really alone, up on the mountains. not so long ago, ischgl was best known as the ibiza of the alps, as famous for its dazzling apres ski scene as its 240 kilometres of pistes. but in early march 2020, as covid began to arrive in europe, the authorities here were slow to respond. several days passed between the first positive test and ischgl�*s bars being ordered to close on 10 march. then, on friday 13 march the austrian chancellor sebastien kurtz ordered a lockdown, warning tourists that if they didn't leave immediately, they would have to quarantine at the resort. the result was pandemonium, as people fled to catch a flight home. more than 6.000 tourists from nearly 50 countries say they caught coronavirus in ischgl, going on to spread the virus across the continent and beyond. and so, this small alpine community was labelled the "super spreader resort". before the lockdown, it was reported staff at the kitzloch bar had continued to turn up to work, despite displaying the flulike symptoms that came to be associated with covid. in the beginning of february and march there is the flu season, and everybody is kind of ill, everyone has a wet nose, everyone is having symptoms, headache, and so for us it was the reason for the illness was because of the flu season. most of bernard's team went on to test positive for coronavirus. when he was quarantining, he saw reports about the bar spread worldwide. it was quite, yeah, surreal. of course it must be that even people here got infected and i am very sorry about that, and we can't have, we were not able to do anything different because we had no safety measures which were at this time available, so we had no possibilities for any tests or for controlling vaccinations at the entrance. the bar didn't reopen again until this past december. this is the first ski season in ischgl since the pandemic began. 5a,000 ski passes were sold in december, after it opened on the 14th. that's only a modest drop in numbers since the last time the slopes were open here in 2019. the season is fine so far, we are happy that we are able to welcome guests again from all over the world. we are limited to our seats, at the moment we have the ability for 120 customers. normally guests are coming inside and having a drink and standing, that is not possible at the moment, so we are 50% capacity to regular—season. we are controlling every guest, so he needs to show his covid status, you need vaccination or a valid healing from corona. and furthermore, it is necessary to wear ffp2 masks to the place, and that is the measures we have at the moment and we have to have a little bit more normality in a few weeks. all bars and restaurants in the region are subject to a strict curfew, and the police do the rounds daily to make sure that customers have valid covid vaccine passes. these controls have had an impact on ischgl�*s famous apres ski scene. while you are standing here in a tall, dark and silent space, you miss the nights of dancing, of hugging, of laughing, of being together here, because normally it is... i would say it is rather a wild place. marvin is the resident dj at local nightclub pacha, which has now been closed for nearly two years. we have lots of different people from all over the world, djs, but also the artists that we book here, they come straight from ibiza, spend the winter season here with our people, working with fire or dancing, all that. i personally feel that before covid we had a very creative transition in the alps. hotel owners trying to evolve new topics in the alps, arts, music, events, and all that completely died. so i think we have to be optimistic, but we are in a very, very difficult situation, because while other venues and clubs and restaurants in austria, we don't have one in summertime, so this is when we need a strong winter. i think what we need is a perspective, a running dateline where we see hey, if this all that happens, if we bring the cases down to that point, we can open the club, and i am hoping, and i am still quite positive that we might have a spring season with a little bit more freedom. this ski season, the tourists have tentatively returned to ischgl, but with strict control still in force, the people who live and work here have been left wondering if and when it will regain its status as the ibiza of the alps. i personally feel ibiza of the alps, yes, of course we can come back, we can come back even stronger because we have the infrastructure, we have the people, and we have the willingness. right — if you are off skiing, it is worth having a very close look at the rules, notjust in the country but also the resort you are heading to as well. so here is our rundown of the places we think you should consider if you are looking for a quieter, more socially distanced time on the slopes. traditionally in norway, skiing isn't so much about speeding down mountains as getting from one valley to another. you can find lots of well looked after tracks in the west of the country in myrkdalen. one 5 kilometre loop is lit up, so you can even go after dark. perfect for those short, winter days. just remember to wrap up warm. for a less family friendly trip, a specialist tour operator injapan has created a bucket list adventure. this four—day trip takes you across the back country of hokkaido, traversing dormant volcanoes and the steep open faces of mt yotei. if the weather is in your favour, you may even get to ride into its crater. it is not cheap though — 5 days will set you back about us$3,700, but that does include a private guide and a hot onsen at the end of each day. and if you are more of a thrillseeker, how about heli skiing? from its beginnings in the 60s, this adrenaline sport has quite literally taken off. for a long time it was pretty much only possible in north america, but for the last two decades, it has been possible to fly from a small mountain village in eastern turkey up into the pontic alps. the trips only take 20 people, and with 5,000 square kilometres of slopes to explore, there is no shortage of fresh powder. with all that space, it is a great way to keep socially distanced while taking in some mega views. right — stay with us, because still to come: how to navigate an airport when a guide dog sees for you. i think the main challenge will be getting up the steps and the loud noises of the aircraft. and why fans of the great british fry—up fear for its future. this is like traditional east end here, it has heritage, it has got culture, if only these walls could speak. so don't go away. right, we are talking airports next, which are confusing places even without the addition of all the new covid measures. but how would you navigate your way onto a plane without your sense of sight? now here in the uk, guide dogs for the blind has recently celebrated its 100th anniversary, so it is an ideal time to take a look at some of the challenges blind people face when trying to get on board. and if you are wondering about the lack of masks, this was filmed shortly before that first lockdown changed the for everyone. i am lucy edwards, i am a radio presenter, freelance journalist and seven years ago i was diagnosed as completely blind. before the age of 17, i had usable vision, i would go out and about, without a guide dog, without a cane, feeling quite free. where are you travelling to today, madam? travelling to edinburgh. i didn't really have many concerns about where i was going, or i didn't feel anxious at all. and what brought about my anxiety was feeling disabled by the world. i had a huge knock in confidence, i didn't want to leave the house, let alone leave the country. and i think that is why only now, seven years down the line, i am tackling plane journeys, because i feel 0k enough to want to go to other places. it is honestly so mentally draining after going to a new place as a blind person, when you have never been there before, and i think that is why when i am in an airport situation i have to just say "0h, can you please help me"? so you are in what looks like a shopping centre at the moment, so there is lots of people around... it feels really busy. it is really important to not feel overwhelmed in airport situations with a guide dog, you have to rely on your partnership together to get around, and you have to admit to yourself as a blind person, yeah, i am not going to know everywhere that i am today. and initially when you do something like that, it is daunting. sorry, can we squeeze through? yeah, sure. thank you. that was just too busy for her to get you through. and then you can carry on from there. i think i could feel that she didn't know where she was going. yeah, that got very congested. that is when i get most anxious, when it is that crowded. i think from my point of view, because we are learning and i am with you, that takes quite a lot of the stress to try and navigate those areas that we have just navigated. but it is... she is rolling around on her back with her legs in the air. i think the main challenge will be getting up the steps and the loud noises of the aircraft, but because i am doing it with michaela for the first time, hopefully that will make both of us less anxious. here is 0lga's aeroplane bag, ready for the flight, there is everything in here, collapsible bowl, a blanket, a bone to make herfeel chilled out, and quite importantly a restraining harness, she can't use her guide dog official restraining harness on the plane to restrain her, because this bit of her seatbelt needs to click into the aeroplane belts, so she is safe! this is the moment of truth, 0lga's first aeroplane experience. a bit nervous, gotta get her restraining harness on so she is secure and fastened to the plane, we don't know how it is going to be, her walking up the steps, but it should be good, exciting stuff. she is looking very chilled at the moment. things are looking good. yep, things are looking good. i'm so relieved that she's 0k, and she's just been chewing the bone the whole flight. that's why i was able to have a bit of breakfast, because i thought she's fine. a sigh of relief — we're all good. guide dog 0k, human 0k. now, when i think of going on holiday as a non—sighted person, i think that i would love to explore the culture, the wine, the cheese, the food, the different languages, the smells, the touch — just a whole sensory experience, really. today has been a real eye—opener, if you'll pardon the pun. i have really enjoyed myself. i think the assistance was amazing, and now i know that 0lga's not going to be anxious on the plane and she loves it, she can chew her bone, i'm going to go on a lot more planejourneys. and ijust feel so much more happy to embark on a journey, and i feel liberated. goodbye, see you! you've got a little step down, and then you're just going to come off that grid... well, it's no surprise that covid put a stop to lucy's travel plans, and also 0lga's, who is now enjoying retirement at home alongside lucy's assistance dog, molly, who will hopefully be going through the same flight training programme sometime soon. let's hope she passes the test with flying colours. the traditional british cafe, serving fried all—day breakfasts, has been a fixture of the country's cuisine and culture for generations. but over the years their numbers have dwindled, with thousands now closing right across the country. pellicci's in the east end of london has been serving up amazing full english breakfasts for over 120 years. i wanted to know what is behind their lasting success and whether even iconic caffs like this are under threat. you must be ned. hi, lucy, nice to meet you. shall we do that? nice to meet you. how are you? i'm good, how are you? i'm good. this caff is a true family affair, and it has been passed down between generations since 1900. my dad was born upstairs in 1925, along with his brothers and sisters. we used to come in here before school, we'd come in here after school — part of our lives. there is a really nice vibe in here, as well. yes, we like to keep a good little vibe. it's like a second home for us at this time of our lives. so when you're coming in here, you're coming home. you get a lot of regular people that come back, and they really sort of rely on you. if they're not coming to the caff, they maybe wouldn't talk to a lot of people during the day — a lot of the older people especially. when the world is getting big, you can't know anybody, but when you're in little places like a cafe, it's a little community. there are less places like this. the caff attracts customers from all walks of life, even the odd celebrity. gemma collins is a reality tv star and presenter who has been coming to pellicci's for years. i feel that this is like a traditional east end here. it's got heritage, it's got culture. if only these walls could speak, i'm sure there's been a lot that's gone on here over the years. just that real family hub feel is very rare, and yes, this is the only place i know, actually, that's got it. east end writer bernard kops said, "these cafes, these interiors, these faces give you identity. life is for real. it is all here, and that is enough. you have no ambition to be anywhere else. you know where you are." do you think we're beginning to see less of these kinds of places now? there are more challenges. every day there's more challenges. we've had to put the price up a bit, and that doesn't go down well with the customers. we're lucky, we were passed this down by our grandparents. but it takes a lot of money to set up a cafe, so not everyone can afford to do that. you need a bit of backing behind you. we enjoy ourselves as much as the customers do — probably more. every day anna and her mum, maria, cook home—made food using locally sourced fresh ingredients. but, in an area that is rapidly changing and as more big—brand chains move in, the competition is getting tougher. east london and all of the cities are becoming gentrified, or whatever this word is that they're using, and i just think that soul is being lost. and it's a case of the little guy helping the little guy still. it is so important at the minute, with all these big, big businesses, especially at the minute, to keep looking after the other little guys — because fundamentally, that's what keeps the country going, innit? with tastebuds diversifying and food cultures changing, how are you guys keeping up with the competition? what are you guys doing differently? people have started being able to travel a lot more and taste different things. there's something more thanjust egg and chips, but some things have to change. like i say, for example, that coffee machine, you wouldn't have had it years ago. east end people wanted powder coffee. i used to love it. we have thought about maybe doing this, maybe doing that. and then my mum's like, no, and she's right. do what you're doing and do it well. event chef and food blogger rupa cooks a range of dishes and knows how modern tastes are evolving. we're in east london — so many different tastes from all over the world. do you think that is what the younger generations want? yes, i think people do want the variety, so many people going vegetarian or vegan or trying to be more healthy. with all of that, the traditional british cafe is struggling. do you think it holds a future? absolutely — i think bringing people together, serving up the nice warm grub that everybody enjoys. i think with any business, they need to adapt, providing full english, vegetarian or vegan options. i don't think there needs to be anything like an avocado toast on there, because they're known for what they're known for. do you think people will be sad to see them go? do you think they will be missed? most definitely. i think they're kind of part of the backbone of some of these communities, and they're an institution. you have no idea how much i am looking forward to eating this fry—up. i've gone past 20 times a day, and it is a lot of food. i will try my hardest. so with places like pellicci's still going strong, i don't doubt that the traditional english cafe will keep going strong. right, that's it for now. here's what's coming up next week. rajan is in qatar as the country prepares for this year's football world cup. from the desert to a gleaming city, he is seeing the faces and meeting the people as they prepare to host the biggest football championship in the world. this is the perspective the players will have as they walk out into the game for the first match of the tournament here at al bayt stadium — perfect, pristine conditions. well, i am going to sit here and let my food settle. while i do, don't forget, if you want to follow us on social media, look for bbc travel show on facebook and instagram. stay happy, stay healthy, and we'll see you next week. goodbye. hello there. the rain is pushing southward, the snow is returning to the north. clothing around in that wind with blizzards but we could even see some snow settling at lower levels as well and given that temperatures are close to freezing on the road it will be quite treacherous with the highs and added risk. further south, much milder because we have got that low cloud, hill fog, rain and strong winds which prevent the blow that rain at the way to sunday morning. showers packing a thick and fast, wintry north as well. hailand thick and fast, wintry north as well. hail and thunder in there. rain and thick cloud. it is going to be a strong wind for most of us during the day on sunday so the chill. these are temperatures which were dip in the south of the day. hello and thanks forjoining us. the queen has said she wants camilla, the duchess of cornwall, to be known as queen consort when prince charles becomes king. in a message marking the 70th anniversary of her accession to the throne, the queen said it was her "sincere wish" that camilla would have that title. it paves the way for camilla to be crowned at her husband's side on his coronation day. 0ur royal correspondent, nicholas witchell, reports from sandringham. it is highly significant, i think. it indicates not least that the queen is now thinking about what happens after the end of her reign and it settles one of the big unresolved issues