this would happen, but there was no evidence of social distancing here. usually there is boom town, and festivals, and these free parties, but there hasn't been anything, so this one was a bit like woodstock. many local people had a sleepless night. very loud, to be honest, just a long, droning noise of this place just constantly. so a very sleepless night all round, really. how do you feel about it? not great, especially with the global pandemic and everything. we had an appointment this morning to go out and we actually can't get down the lane because they are just parked all the way down and it is all blocked up. it is a bit annoying that it has been going on all night and we, obviously, all of our neighbours have called in and complained, but they don't seem to have done anything. the police say that they blocked the roads leading to the airfield. they made a risk assessment last night and they estimated

there were over 3,000 people here and it was dark and it was wet and it was too much of a risk to disband the rave last night. by lunchtime, the police had gathered enough support from other forces to close the rave down. the scene is that our officers are now walking across the site, supported by horses and dogs when necessary, to clear any remaining partygoers from the site and return it back to normality, so hopefully the people of bath can sleep soundly in their beds tonight. tracy miller, bbc points west, swainswick. looks beautiful there, notwithstanding the controversy over the rave. now it's time for a look at the weather with nick miller. hello, the cloud and rain finally clears in the south—east, ridge of high pressure is building. it is looking mainly fine for the next couple of days. a few showers continuing overnight towards north—west scotland but mostly will be dry, clear and unusually cool

as city temperatures drop down into single figures. even cooler than this in the countryside. there will be quite a bit of sunshine as we start the day tomorrow. still strong sunshine out there, some patchy cloud developing just like today, a few of the showers in scotland with one or two heavy ones during the day, a lot of them to the north of the central belt. you might catch one in northern ireland and northern england in the afternoon. winds are a light, a little breezy. temperatures just around average, a few places getting into the low 20s. not much warmer as we go through the week ahead. hello this is bbc news. the headlines: china denies an accusation by foreign minister, dominic raab, that they're carrying out human rights abuses against its uighur population.

can i ask you why people are kneeling blindfolded and shaven and being led to trains in modern china? why? what is going on there? i do not know where you get this video tape. it is deeply, deeply troubling. and the reports on 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. president trump has defended his handling of the coroanvirus pandemic, telling fox news that the us has the lowest mortality rate in the world. police and public health officials are investigating a mosque in blackburn, after 250 people attended a funeral there on monday. it's since emerged that the imam has tested positive for coronavirus. the united arab emirates prepares to launch a mission to mars — making it the first arab nation to do so. 0h, oh, it's in! .

and chelsea are on their way to the fa cup final, after winning 3—1 in their semifinal against manchester united. now on bbc news, it's time for 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 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 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. 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. 0h! it's the rice! boiling! that was pretty good. may i have a chicken and 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 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 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! 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. 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. 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 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. 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. 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 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, 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. 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 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 — 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. 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!