the united states and the taliban will hold their first in—person talks since the us withdrawal from afghanistan. the us delegation will meet senior taliban representatives on saturday and sunday in the qatari capital doha. the us has remained in contact with the taliban since they seized kabul in august. the announcement of the talks comes after as many as 50 people are feared to have been killed in a suicide bombing in northern afghanistan at a mosque used by the minority shia community. the group calling itself islamic state says it was behind the attack. the biggest overhaul of the international corporate tax system in decades has received widespread welcome internationally. it is hoped that within two years, the largest multinationals will pay a minimum tax rate of 15%. some of the big technology companies which will be affected, facebook, amazon and google, have spoken positively about the agreement.

the british boxer tyson fury defend his wbc heavyweight title in las vegas this week and when he faces down to a wild. the fight had to be scrapped when fury contracted covid—19. there is no love lost between tyson fury and deandre wilder. put them in a room together and it doesn't take long for this to happen. you will net long for this to happen. you will get knocked _ long for this to happen. you will get knocked out. - long for this to happen. 7m. will get knocked out. are long for this to happen. 7m, will get knocked out. are you going to retire?— will get knocked out. are you going to retire? you don't know nothin: going to retire? you don't know nothing about _ going to retire? you don't know nothing about me. _ going to retire? you don't know nothing about me. deal- going to retire? you don't know nothing about me. deal feeling| nothing about me. deal feeling all from this. _ nothing about me. deal feeling all from this. their— nothing about me. deal feeling all from this. their second - all from this. their second boutin all from this. their second bout in february last year. fury dominant, while the dethroned and the american claims that fury cheated his way to victory. by tampering

with his gloves to gain an unfair advantage. with his gloves to gain an unfairadvantage. i with his gloves to gain an unfair advantage.- with his gloves to gain an unfair advantage. i don't want to hurt him, _ unfair advantage. i don't want to hurt him. i _ unfair advantage. i don't want to hurt him, ijust _ unfair advantage. i don't want to hurt him, ijust want - unfair advantage. i don't want to hurt him, i just want to - to hurt him, ijust want to beat him in a fight. and he knows what he is saying is lies and deep down in his soul he knows he lost.— and deep down in his soul he knows he lost. men like, women live, but knows he lost. men like, women live. but your — knows he lost. men like, women live, but your eyes _ knows he lost. men like, women live, but your eyes don't - knows he lost. men like, women live, but your eyes don't lie. - live, but your eyes don't lie. so many— live, but your eyes don't lie. so many people can believe what they want, we are all human, we believe _ they want, we are all human, we believe what we want. but the eyes _ believe what we want. but the eyes don't lie, it only made me better— eyes don't lie, it only made me better as — eyes don't lie, it only made me better as a _ eyes don't lie, it only made me betteras a man, as eyes don't lie, it only made me better as a man, as a fighter. the _ better as a man, as a fighter. the pair— better as a man, as a fighter. the pair have traded insults on social media in recent weeks. this right right here, you better be preparing, you better train your butt off. you better be preparing, you better train your butt off.— train your butt off. you only for one good _ train your butt off. you only for one good man _ train your butt off. you only for one good man in - train your butt off. you only for one good man in your. train your butt off. you only - for one good man in your career and that's— for one good man in your career and that's me and i beat you. there — and that's me and i beat you. there were concerns that they could end up trading blows at wednesday's press conference. it prompted the promoter to cancel all face—off and centrepiece media events. the chances of _ centrepiece media events. the chances of the _ centrepiece media events. tue: chances of the fight centrepiece media events. tte: chances of the fight not

happening because somebody gets hurt in that type of mele would be great. so hurt in that type of mele would be areat. , ., hurt in that type of mele would be areat. , . ~ be great. so fury and wilder will see each _ be great. so fury and wilder will see each other - be great. so fury and wilder will see each other one - be great. so fury and wilder| will see each other one more time before saturday night's bout, but from a distance. they will be kept apart at the way in later here at the mgm grand, so there will be no punches thrown but expect more verbal blows. now it is 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. u nfortu nately unfortunately it is still too early for us to really get back to normal here in the travel show, so this week we're going to sit back, relax and enjoy some of our favourite food agendas from years gone by. —— adventures. 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 it's 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? 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 hipster area. 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. 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. butjethro 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. ifeel 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.

he in 2016 we visited galway on islands west coast for a taste island's west coast for a taste of one of its gastronomic highlights. —— carolyn�*s west coast. —— ireland's west coast. 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 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 annualfestival 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 to judge 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't just 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 thanjust 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. l 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, but coming up next week: simon's here for a look at how some airlines 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. we had to be a link to find out how the city's dance floors are filling up once again.— filling up once again. over there is the _ filling up once again. over there is the entrance. - filling up once again. over there is the entrance. the j there is the entrance. the longest queue i have ever seen in berlin. i guess everything is back to normal.— in berlin. i guess everything is back to normal. until next time from — is back to normal. until next time from me _ is back to normal. until next time from me christa - is back to normal. until next i time from me christa larwood and for the rest of the travel show team, stay safe and we'll see you soon. hello again. friday was another very mild

day across the whole of the uk, even those places where it stayed cloudy throughout. however, there were some places where the sunshine popped out. northern england was one of the sunnier places. it was also one of the warmest places in the uk. the day's highest temperature — ryhill in west yorkshire, 22 degrees celsius. that's eight degrees celsius higher than the october average, so it was very, very warm indeed. now looking at this satellite picture, you can see those areas that had the clearest skies. we've seen some clearing skies across east anglia and south—east england behind this cold front because what we're seeing at the moment is cooler and fresher air starting to spread in from the near continent. and that's significant because as humidity levels drop, the clouds will increasingly break up, and that's happening right now across east anglia and the south—east. meanwhile, for northern

england, wales, south—west england, southern and eastern scotland, still a lot of low cloud around, a few spots of drizzle, bit of mist and fog for some. and then there's this band of rain that's really pepping up at the moment. some heavy rain for northern ireland, western scotland bringing a risk of some localised surface water flooding. now, the rain will tend to turn a little lighter and patchier through saturday, and the weather front will finally, after a couple of days, start to move away into parts of the north of england and the north of wales. midlands, east anglia, southern counties of england should be much more in the way of sunny spells compared with recent days, and temperature still pretty high for october, 18—19 degrees. the second half of the weekend sees that cold front across northern areas pushing southwards. it's a weakening feature, so there won't be much rain left on it by the time it reaches east anglia and south—east england, but there could be an odd patch. for most of the uk on sunday, it's another dry day with plenty of sunshine around. however, there will be a fair few blustery showers across the far north and west of scotland. temperatures easing somewhat across northern areas, but still very warm for the south of england and wales. monday, well, it looks like we'll see another band of rain push its way into scotland, turning increasingly heavy, some fairly gusty winds with this as well.

temperatures will be coming down further across northern scotland, just around 11—12 degrees for some here. but for northern ireland, england and wales, still above average, but those temperatures are getting a little bit closer to the seasonal norms. 1a degrees, for example, is about right in london. and eventually we should get down there on tuesday. a lot of dry weather for many into next week.

good morning. welcome to breakfast with nina warhurst and jon kay. our headlines today: turning up the heat on the government. conservative mps join industry leaders in calling for ministers to intervene on gas costs for businesses. we speak to three fathers united in grief, as they set off on a 300 mile walk to raise awareness of suicide in young people. awareness of suicide in young eo - le. ~ . awareness of suicide in young --eole. ~ . ., , ., awareness of suicide in young n-eole. . ., ., , ., , people. we are dads, we are still dads, people. we are dads, we are still dads. you — people. we are dads, we are still dads, you know? _ people. we are dads, we are still dads, you know? and _ people. we are dads, we are still dads, you know? and to - people. we are dads, we are still dads, you know? and to stop - people. we are dads, we are still- dads, you know? and to stop another family going through this unimaginable grief is, yeah, it means a lot.—

unimaginable grief is, yeah, it means a lot. ., means a lot. good morning. huge disappointment _ means a lot. good morning. huge disappointment for _ means a lot. good morning. huge disappointment for an _ means a lot. good morning. huge disappointment for an raducanu, | disappointment for an raducanu, playing in her