are able to cope, but they still have to pick 1,000 tons of apples over the 90 acre farm in just four weeks. some bodies worry about the impact low staffing levels could have the industry. i'm hearing about shortages of between 15% and up to 40% short of the labour needed to pick the crop. those numbers are potentially catastrophic because it means — this is a fruit that ripens quite quickly and if we can't pick it quickly, it will overripen and become unsaleable. apple picking season will be finished here by the end of next week. bramleys ready for the factory and commercial customers. meanwhile, in just days to come, we'll start seeing british apples back on our supermarket shelves. josie hannett, bbc news, sittingbourne.

time for a look at the weather. good afternoon. what a beautiful shot looking over the shropshire hills. plenty of sunshine following our dreary weather on the weather front, thatis dreary weather on the weather front, that is going to clear in the next couple of hours, perhaps dragging its heels in kent until teatime. still a few heavy showers in the north and a brisk wind, close to gale force across the northern isles and scotland. icy is fresher and cooler for the majority, just the far south where we are hanging on to that milder air, but that is going behind this weather front and overnight under the clearing skies, notably cooler in the south, cooler in the north, a little bit of rain in the north, a little bit of rain in the north, a little bit of rain in the west of scotland. fog should not be as big an issue overnight, just the odd pocket on monday morning to watch for and at this time it does not cleared until mid—morning. plenty more sunshine,

england and wales and northern ireland, more cloud towards the north, for scotland the cloudy day with some rain around. still shari across the northern isles and cooler as well. the rest of the week is looking largely frying if little on the cool side. hello this is bbc news with joanna gosling. the headlines... uk business secretary kwasi kwarteng defends the government's handling of the energy crisis after suppliers said the system of having a cap on prices was not fit for purpose. i think it is a critical situation clearly, you know, i am speaking to industry, as you have said, all the time, and high gas prices, they have quadrupled this year. they are making an impact and that is why, as you say, i am speaking to people, listening and trying to work out a way forward. britain's tyson fury defends his heavyweight title against american deontay wilder, with an 11th round knockout in las vegas.

the irish foreign minister says the uk's new demands on the northern ireland protocol could cause �*a breakdown in relations�* with the eu. pay up to stop illegal migrants the french government tells the uk to keep to its side of a deal to police the channel. iraqis vote in a parliamentary election called in response to months of anti government protests. ben brown will be with you from two o'clock. 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. 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? 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. 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 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 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 where they feel accepted, celebrated, - and unconditionally loved. but the last time we visited there we did see one 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 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 ourfaces 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 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 tojudge 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'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 — 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 than just 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. 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, we head to berlin next week one of the most caps capitals of clubbing to find out how the dance floors are filling up once again. this to find out how the dance floors are filling up once again.— filling up once again. this is the cueue filling up once again. this is the queue for— filling up once again. this is the queue for the — filling up once again. this is the queue for the most _ filling up once again. this is the queue for the most famous - filling up once again. this is thej queue for the most famous club filling up once again. this is the i queue for the most famous club in berlin. and of there is the entrance, the longest queue i have ever seen in berlin. i guess everything is back to normal! until next time. — everything is back to normal! until next time. for _ everything is back to normal! until next time, for me _ everything is back to normal! until next time, for me and _ everything is back to normal! until next time, for me and the rest of the team, stay safe and i will see you soon.

hello there. a lot of fine weather in the week coming up but a soggy start for these campers in norfolk today. the remnants of a weather front sitting over them. icy is clearing out of the way, and improving or drying up picture, this is the weatherfront, improving or drying up picture, this is the weather front, the culprit, we have got high pressure across most of the uk and for many it is like this, this is a beautiful picture. it is like that across many areas except the north, still some sunshine in scotland, but the scattering of quite heavy showers driven in by a blustery wind and

gales across the northern isles of scotland, it does feel pressure here, a few showers, a couple for northern ireland, cumbria and northumberland, drive, very few showers east of the grampians, it feels fresher, that wind in the four south and that is because we had a mild night under the cloud. we will not have that tonight, icy will be chilly everywhere but notably in the south, last night icy was mild, bit manager, you may notice the rain creeping in, that is the weather front tomorrow. most of the weather fronts this week will be a problem across scotland and the highlands and islands more than anywhere else, the odd pocket of mist and fog elsewhere first thing, but it will not be a problem like in recent days but even in the south in the sunshine temperatures will be about 15 or 16, quite a cloudy day in contrast to today with some rain and the rain still with us on tuesday but petering out, coming into that area of high pressure, giving more cloud on tuesday across the north of

england, central england, the stop england, central england, the stop england, parts of wales and northern ireland, spits and spots boiling the sunshine, brightening up behind, but elevens and 12 is near the north sea coast, colderairfrom elevens and 12 is near the north sea coast, colder air from the elevens and 12 is near the north sea coast, colder airfrom the north. temporarily, our weather front comes backin temporarily, our weather front comes back in from the atlantic are moving into wednesday on what you will find is because we have moistened the air with the week weather front, we will pick up mist and fog in the morning throughout the week and some grass frost as well. those are the differences in the coming days and by thursday we have the next weather front just for the north by thursday we have the next weather frontjust for the north of scotland mainly, but quite interesting, behind that, some really chilly air, so really very pleasant with the sunshine once the fog goes for many parts, but with this cold weather front coming in, that opens us up to more widespread issue of grass and frost in the north and east and a chillierfail, but it frost in the north and east and a chillier fail, but it looks quite temporary and we should see milder air coming back in for the weekend.

i will have more later.

this is bbc news with ben brown. the latest headlines at 2.00 — the business secretary kwasi kwarteng defends the way the government has handled the energy crisis after suppliers said the price cap system was not fit for purpose. i think it is a critical situation. i think it is a critical situation. i am speaking to industry leaders all the time, and gas prices have quadrupled this year, they are making an impact, and that is why, as you say, i am speaking to people listening is trying to work out a way forward. the irish foreign minister says the uk's new demands on the northern ireland protocol could cause "a breakdown in relations" with the european union. it's a knockout — britain's tyson fury defeats the american deontay wilder

in the 11th round in las vegas. and scientists warn that the loss of biodiversity risks tipping