lima news. the headlines. talks have taken place in doha between senior us and taliban officials it is theirfirst senior us and taliban officials it is their first face—to—face meeting since the teller band seized control of afghanistan. it comes as mass funerals have been held in the for many victims of the huge blast on friday. lebanon has been plunged into darkness again after its electricity grid shut down leaving the entire country without power. it's two largest power stations ran out of fuel in an ongoing economic and financial crisis hitting the country. officials say it is unlikely that electricity supplies will resume for monday. the taiwanese president has vowed to uphold democracy and freedom need growing tensions with beijing. responding to a speech from president xijinping responding to a speech from president xi jinping they say that reunification is not

defiant, they were defined during a speech on national day. the wildlife campaigner chris packham and around 100 children have delivered a petition to buckingham palace will —— calling on the royalfamily buckingham palace will —— calling on the royal family to read while their estates. restoring the lands were natural state. ecologists believe that some of the states would naturally be home to beavers and wild boar. taking their message direct to buckingham palace, campaigners say the royals must re—wild. they are the biggest landowners in the country but their estates use practices that are said to degrade the land, like a deer stalking and grouse shooting. instead, there are calls for it to be allowed to return to a more natural state. because of their global celebrity and where they lead, other people follow, if they did this, it would be a fantastic gesture and significant at a time when we are rather tiring

of people talking the talk and we need them to be walking the walk. we need meaningful, positive action. a petition signed by 100,000 people is delivered to the palace by 14—year—old simeon while his brother explained his concerns. we are still quite young, so we have a lot of time ahead of us. the way the world is going, it may not be very pleasant because there will be so much chaos in future. planting trees at balmoral for the queen's platinum jubilee. the royal estate says the family has a long—standing commitment to conservation and they are looking for new ways to improve biodiversity. next month, senior members of the royal family are due to attend the glasgow climate conference. campaigners say that would be the perfect opportunity for them to take a stand. they are calling it a polite protest, which they hope will bring about change.

now on bbc news it is time for the travel_ now on bbc news 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. around the world there are places where the tourism

u nfortu nately unfortunately it is still too early for us to get back to normal here on the travel show. until then we're going to sit back relax and enjoy some our favourite food 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. tigapuluh tahun? 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 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 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 created this natural medicine and it's mood healing - nutrition, so the diet. is designed scientifically

and nutritionally to activate specific neurotransmittersl 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 by jetro. 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 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 ofjetro. 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 l where they feel accepted, - celebrated, and unconditionally loved. in 2016 we visited galway on

the coast of ireland for a taste of 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 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

we had to belly to out of the city's dance floors are filling up city's dance floors are filling up once again.— up once again. this is the cueue up once again. this is the queue to _ up once again. this is the queue to the _ up once again. this is the queue to the most - up once again. this is the | queue to the most famous up once again. this is the - queue to the most famous club. and over there is the entrance, the longest queue i have seen in berlin. until next time, stay safe _ in berlin. until next time, stay safe and _ in berlin. until next time, stay safe and we - in berlin. until next time, stay safe and we will - in berlin. until next time, stay safe and we will see | in berlin. until next time, i stay safe and we will see you soon. hello. for many of you, sunday is going to be quite a pleasant day to get out there and enjoy the changing autumn colours, most parts of the country should be dry, a fair bit

of sunshine as well, more cloud in the south compared with what we had on saturday afternoon and for all, shall something a bit fresher, the muggy air being swept away allowing temperatures to drop, but it will still be quite pleasant out there. the sunshine overhead will be called, northern ireland, scotland, northern england, temperatures down into single figures and a cool start to the south—east, where mist and fog but weather front bringing the fresh and will be sitting across central southern parts of england and wales. patchy late rain in the morning, that should clear, all but the far east of kent by the mid afternoon and sunny spells, light winds for the vast majority. more cloud in the afternoon for scotland and northern ireland and a few heavy showers where we will see the strongest of the winds and a gust of a0 mph. in the sunshine in the south, not as muggy and humid, but once that sun ison your back it

should still feel quite pleasant. into the evening and overnight into monday, clear skies around, a few mist and fog patches but mostly clear and dry and even cooler nights to take this into the start of the new week. these are the city centre temperatures in rural areas, down to single figures for one or two. going to a new week in a clearer note, a new trend from what we have had recently, the exception to the dry story will be across the north and west of scotland, patchy rain here and we could see some of that at times getting to northern england, a lot more cloud in the northern half than the southern half and we will receive the best of the sunshine, temperatures continuing to drop a little bit after those cooler nights, but as we go through monday night into tuesday, highs close by but it is not quite with us, allowing this weather front to push its way south, introducing a lot more cloud across northern and eastern england for tuesday, one or two spots of rain and showers without, but most places will be dry, sunny spells around, feeling cooler down the eastern coast, and shelter to the west where you don't get any sunny

spells, it should feel pleasant. through the rest of the week, most places will stay dry, temperatures in the mid teens, chances of rain into the north as we go into next weekend see you soon. a little bit apprehensive!

this is bbc news. i'm alison baxter. our top stories. face—to—face talks have taken place in doha between senior us and taliban officials as mass funerals are held in afghanistan for the victims of friday's bomb blast. plunged into near darkness. lebanon suffers another nationwide power cut amid an ongoing economic crisis. taiwan says it will work to hold fast the frontlines of democracy and freedom after china says reunification must be fulfilled. the chancellor of austria, sebastian kurz, says he is stepping down to fight corruption allegations.