this is bbc news. the headlines: in britain, mps have again rejected government efforts to call a snap general election. it's the sixth defeat for the prime minister, borisjohnson, in little over a week. parliament has now been suspended until mid—october. authorities in the bahamas have defended their response to hurricane dorian. aid still hasn't reached tens of thousands in the worst hit area. people who've remained in marsh harbour in the abaco islands say there hasn't even been a concerted attempt to recover bodies. president trump says us talks with the afghan taliban are dead. the decision to scrap negotiations came in response to last week's militant attack that killed 12 people, including an american soldier. the taliban said americans will "lose the most" for cancelling.

the speaker of the house of commonsjohn bercow has confirmed that he will stand down by the end of october — and won't stand as an mp at the next election. his time in the chair has, at certain moments, been highly controversial. john pienaar reports. the referee who became a player, loving every minute as much as many conservatives hated him for siding with the commons against a no—deal brexit. march on our way. speaker! today, he told them he'd planned his own exit in his own time, on brexit day. not much warmth on the tory side but it was his moment, as he thanked colleagues, friends... and above all, my wife sally, and our three children, oliver, freddie, and jemima. cheers john bercow‘s supporters saw him as defender of the commons, champion of mps, though he sometimes put them in their place.

i don't require any comment or signalling from the honourable gentleman. i'm giving a ruling. the honourable gentleman will listen to it and he can like it or lump it. be quiet. if you can't be quiet, get out. you're adding nothing. you're subtracting a lot. it's rude, it's stupid, it's pompous, and it needs to stop. hosting world leaders goes with thejob. the chinese leader was welcome but not donald trump. i would not wish to issue an invitation to president trump. controversy dogged his footsteps. a report suggested he'd failed to tackle bullying of staff at westminster. he had to deny bullying his own staff and one minister claimed he called her stupid and challenged him. when an opposition member found that you had called me a stupid woman, you did not apologise in this chamber. no... once, he was a devout tory. we are, in so many ways...

but in high office as speaker, falling out with tory prime ministers became a habit. quite a career, from fiery young conservative... if that means shifting many state services and industries to the private sector, so be it. lots of people are annoyed at this decision. what would you reply to that? ..to man in the news for defying a tory government. i wish you a good day. and he'll likely make another headline or two before he's done. john pienaar, bbc news, westminster. now on bbc news it's time for the travel show. coming up on this week's programme: i'm in switzerland at one of the world's most colourful and crazy wine festivals. the sun is blazing, it's so hot, i'm melting, totally worth it. look at this atmosphere! we're in london with the city's longest serving waitress. i have served the beatles, the stones, freddie mercury, eric clapton, pete townsend, take that, carnabys — — god, so many — and jackie and joan collins, they were my favourite.

we're in the philippines with the people who risk their lives preserving a dangerous art. plus i'll be finding out why the natural wine movement is on the rise. that's really nice. theme music plays. hello and welcome to the travel show, with me, lucy hedges. this week i'm in vevey, a small swiss town on the shores of lake geneva, as it hosts the world's biggest and perhaps most infrequent wine festival. as well as being home to unesco—projected

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. it is said that during the fete des vignerons, visitors to this unsuspecting lakeside town work their way through — are you ready — over half a million bottles of wine. 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 to 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 was not organised for another 22 years. a cycle that has remained ever since. unbelievably, this year's fate is only that 12th festival since then, with each year's show growing in size and spectacle. today, the climax of the celebration is a daily show that takes place in a specially built stadium, and features over 5000 volunteers. and this year, the show has been created by the man behind cirque du soleil. i'm loving the vibe back here — there's people in costumes, there's props everywhere. now, as the creator of this incredible show — what's going to be an incredible show — what is it like creating something that only happens once every 20 years? it is something very unusual, in some form, and it is like,

really, a theatre show, but with 5000 actors, maybe more, 6000, something like that. you can be very precise and tell the story about the work that the people are... or you can try to find a different form to bring them like in a strange journey. it is about using your imagination, not doing things conventionally, doing things a little bit outside the box, having a bit of fun with it, basically? yeah. so with 5000 people in your show, do you think you've got room for one more? dance with your hands, do this... dance with my hands? yeah. (laughs). does that mean i'm in? you're 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. sabine, talk me through what i'm going to be doing.

right, so you're going to be an etourneau dancer, a starling dancer. the idea is that your upper body is completely separated from your lower body, and that your arms feel like wings and you can fly. you make that look really easy. i think i'm getting it. yeah, you're looking great. be honest. no, i'm being honest, you're definitely getting it. i'm believing you. ok, so, at the minute, ifeel like im a little bit stiff, especially on the left—hand side, but i've got time to perfect my wingspan movements. i'm quite looking forward to getting involved in the show, so bring it on. 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 crowd sounds huge.

a little bit scary. the first—ever festival for the fete des vignerons held a capacity of 2000 people, i'm about to perform in front of almost 20,000 people! showtime! it wasn't until i ran out into the stadium that the olympic scale of the show truly sank in. the sun is blazing, it's so hot, i am 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, a lot of emotions running high, and i can see why. applause. the choreography wasn't as important in the end, everyone was restyling, but it looked really good and what an honour to take part in some thing that only happens once every 20 year. i ain't going to be this limber in 20 years, i tell you that now! now to london, and a tradition that does not go back quite as far as the swiss event, but nevertheless has become a bit of an institution, attracting celebrities from across the globe. the city's original hard rock cafe opened its doors in 1971, and we caught up with its longest serving waitress, rita gilligan, who started on day one and never left.

good morning, sir, how are you today? just come in, sir. my name is rita gilligan mbe, i am 78 years old, and i'm working here at the hard rock for the past 48 years. i tell you, i've got the gold leaf burger and it is absolutely fabulous. i was in the back garden with my husband, 1971, and he spotted an advert on the evening standard paper, and they were looking for waitresses with bundles of personality. so i came down, i'd worked in every hotel along here and, as i approached, there was a guy standing at the door, long hair and a pair ofjeans, and i said i was looking for the headwaiter or the manager? my name's peter morton and i'm the founder, he said. you know what, you're great but you're too young, so i said to him, listen, i'm the best you're going to bloody get, you better take me, isaid. so he went back in his chair, put his hand up — i didn't know what he was doing — gave me a high—5, i want you to start now. now, my darling, this is the world's best steak burger, gold leaf.

i want you to enjoy it. i'll be back to double check, ok, enjoy. if you came in and wanted a cup of coffee at my tables, it's not a lot, it's £1.50 whatever of that, you know, but i'm going to make it — when you walk out that door with a memory. and life is all about memories. i want people to know that they are in london, and whether they are spending £1 of £500, i treat every customer the same. now, my darling, this is the sparkling blue hawaiian. you enjoy it, ok? i have served the beatles, the stones, freddie mercury, eric clapton, pete townsend, take that, carnabys — um, god, so many — and jackie and joan collins, they were my favourite, they were fantastic to serve. now, eric clapton, he came in a few years ago, because he gave the first guitar to the hard rock. of course, pete townsend heard about this, and a week or so later, he sent his down with a note saying, "mine‘s as just as his — get it up." what does hard rock mean to me? well, they gave me a job in 1971, a job that i've walked in every day and every second, minute,

hour of the day, i've enjoyed every second of it. there you are, my darling, whenever you're ready, you pay me, and come back, and bring yourfriends, ok? great to see you. well, stay with us here on the travel show, because coming up: we'll be meeting the filipino islanders keeping a perilous tradition alive. plus, i'll be asking just what goes into natural wine? madam, for you today, the cheese fondue! oh, my god! pepperman. merci. bye. i was not expecting that...at all.

i think, as far as entrances go, that was quite extravagant. now you might not know this about me but i absolute the love fondue. so i'm in heaven right now. and usually this is the kind of meal that is communal, but clearly, i'm billy no—mates right now, but honestly i have no problem consuming all of this by myself. now, if you have never had the pleasure of having fondue, what you've got here is a burner at the bottom that keeps the cheese consistently melted and smooth and delicious and cheesy, and what you do is you grab some bread, or you can use it with meat, eat it with meat or vegetables, whack it on your fork, dip it in the cheesy goodness, oh, and let heaven take over. that is delicious. next up, we head to the philippines to meet islanders of pabellon, who have maintained a unique

art for generations. nest gatherers risk their lives climbing up cliff faces with their bare hands. we went to find out why this dangerous tradition continues.

now, i'm heading to the swiss alps to meet a winemaker who is doing things a little bit differently. peter hans—schmidt set up mythopia when the natural wine movement was taking off. today, the consumption of natural wine is on the rise, with emerging names creeping onto wine lists in most of the world's best restaurants. there is no official definition as to what makes a natural wine but it is all about low intervention, letting nature do the work without using any chemicals or additives. and i've heard peter's vineyard is a pretty good example of this. that was quite the trek. i am used to vineyards being a bit more — a bit tidier. this is — there's a lot going on, there's brambles, there's bushes, there's loads of wild plants —

this is not your typical vineyard, is it? the thing is to have really a living space for nature. so there's a method behind the wildness? there is definitely a method. we don't need any fertiliser, so it only comes from the greens that we have planted here. there's a beehive! yeah, not really a beehive. this is for wild bees and we put these holes and they put their eggs into the holes. so not only are you making natural wine, with bees on the decline, you're actually doing something for the planet as well. that's brilliant. yeah, we have increased biodiversity, so, in fact, this area here is one of the places with the highest biodiversity in the whole country. i'm starting to see what you're talking about. this is definitely your patch, this isn't. no. it looks quite barren, there's no undergrowth. you look this way, it's wildflowers, bees, butterflies. there's a lot going on on this side.

i mean, this is the traditional way, like winegrowing was done here for the last 50 years and more. and all our vineyards, they looked exactly like this. very dense production. so we took out half the wines to make space and to give light. so peter has clearly put a lot of effort into making his vines as wild as possible. apparently, his vineyards are home to 64 species of butterfly. but having never tried natural wine, i'm looking forward to tasting how it differs from the wine i'm used to. so, peter, what are we tasting? the disobedience is a white wine. but if you see, you know, the colour is more like golden. they call it like orange. yeah, it's a nice colour. not one you would expect when someone says white wine. in the old days the wine had four colours — there was red and white, and it was rose and orange.

when we did this wine we broke all the rules. it's like doing all in the wrong way so in the end it comes to this. that's really nice. it's quite tangy but really flavoursome — very different to the white wines i'm used to. i've never had orange wine before, i've never heard of orange wine before. i did not actually know that it existed so i am learning something, too. you only can only make this type of natural wines a continuation of your work in the vineyard. you need the stable ecosystem where you do not interfere. every bottle is made by billions of microorganisms. that's why we call it a living wine. they're all still inside. peter's clearly not one to shy away from a memorable name. next up, his red wine — illusion. it definitely tastes like red, and red is my favourite.

it's difficult to describe just with adjectives what happens inside your mouth. a lot of young people never drinking wine, they come to natural wines and say, oh, i like it. it's steep here, yeah. speaking to peter has made me realise that natural winemaking is as much a philosophy as it is a process. that part of the excitement within the movement is the unpredictability of nature that helps make each bottle different from the last, something traditional winemakers have spent centuries trying to avoid. he has also made it clear that even the wildest of vineyards need taming. so he's agreed to let me have a go on his little red tractor. from the outside, it looks wild, but if you do not manage it, it's just all overgrown and after a three years there is nothing to harvest anymore. so it's controlled wildness. yes. it's myjob to manoeuvre the roller backwards, down the hill, flattening the grass that will then act as a natural fertiliser for the soil underneath. but i've never been

that good at reversing. this is a lot harder to manoeuvre than i thought. i have done many things for the travel show but driving a tractor backwards down the swiss alps, definitely was not in the originaljob description, but i think i nailed it, right. i think it's fair to say that a lot of us have got expectations of how wine should taste based on what we have been told. so it is quite a refreshing and fascinating to see people like peter refusing to conform and it's easy to see that by using more natural methods, not only is he doing his bit for the environment,

but he's shaking up the wine industry a little bit too. and that's it for this week's travel show. but coming up next week: ade‘s in amsterdam to see researchers prepare to restore rembrandt‘s the night watch in full view of the paying public. wow. oh, man, so that's it? all of this scrutiny and all of this work for one artist. i really think that he would think we are crazy. so make sure you catch that and, in the meantime, don't forget, you can check us out on social media. but for now, from me, lucy hedges, and the rest of the travel show team, here in switzerland, it's goodbye.

hello. weather—wise, yesterday certainly wasn't the most shining of starts to the new week. it was cloudy, it was pretty wet for many of us, and also it felt on the chilly side. today, we flip the coin. it's much drier, it should be much brighter, and consequently, it will also feel warmer. this area of low pressure is the area responsible for the wet weather yesterday. that's off into the continent. today, we have a little ridge of high pressure. we start off with quite a bit of cloud around, perhaps some patchy mist and fog. could be a problem through the morning rush—hour across the midlands, but that will lift, and there's a lot of sunshine to be had through the afternoon. however, you don't need to look too closely to observe there's quite a significant change approaching northern ireland come the end of the afternoon. this weather front is part of an area of low pressure that is actually ex—hurricane dorian. so it is nowhere near hurricane—strength as it makes its way to the uk, let's be clear about that. but it will be a very windy night.

as that deep area of low pressure rolls across us, weather fronts will slide their way southwards. there will be some rain around, but mild into wednesday. through wednesday day, the centre of the low stays to the north of the uk. the isobars stay closely packed together. much of the rain will sweep away south—eastwards. we should actually be left with quite a bit of sunshine by the time we get into the second half of the day, but the strong westerly wind will feed quite a few showers into western scotland. and the wind will be particularly gusty, so potentially even disruptive, as gusts could touch up to 40—115 mph for exposed areas to the north and west of the uk. but the temperature‘s already starting to look healthier than they did at the start of the week. we're into the low 20s in the south—east. wednesday into thursday, we get another little area of low pressure running across us. this is ex—tropical storm gabrielle. again, basicallyjust quite a deep area of low pressure. it will bring some windy weather perhaps to the south—west in western exposures for a time.

the biggest difference, though, is the tropical area it pulls up to the south of it on thursday. so wet for northrthern ireland, wet for scotland, windy potentially, especially for the likes of wales and the south—west of england. but look how the temperatures get bolstered as we pull in the warm, humid air from the south. that then sets us up for the remainder of the week and to take us into the weekend, with high pressure building from the south—west. we feed that warmer air north across the uk. we should settle the weather down quite nicely, as well. friday and on into the weekend, there should be a lot of dry weather around, some pleasant spells of sunshine, and a return as well of some warmer weather.

this is bbc news. welcome if you're watching here in the uk, on pbs in america, or around the globe. i'm reged ahmad. our top stories: the ayes to the right, 293, the noes to the left, 46. britain's parliament defies boris johnson — again blocking his call for a snap general election. it's the sixth defeat for the prime minister in a little over a week. parliament's now been suspended for more than a month.