the headlines: turkish authorities have boosted security on the border with iran and warned that they want and accept —— won't accept an influx of migrants and refugees fleeing the taliban in afghanistan. many afghans have made the perilous journey through our run to turkey, hoping to travel onwards do other european countries. pregnant women as you get the covid vaccine after concerns of the growing number with the virus needing mysterious treatment and critical care. new data shows one in six of the most critically ill in hospital in the uk are pregnant and unvaccinated. the creators of superman announced that his son will come out as bisexual in its next edition. he will share a kiss with a budding journalist, and he is the latest superhero to come out.

the prince of wales has told leaders attending the climate change conference that they need to take bold action, instead ofjust talk. he spoke to our home at editor. lovely to see you. great to see you. i made it. this was rather an empty field, the farm didn't need it so i thought, well, i managed to land at the same year that my eldest grandson was born, george. a great inheritance for your grandchildren, how worried are you about the state of that inheritance? deeply worried! i always felt that we were trained to believe that we were trained to believe that nature is a separate thing from us and we could just exploit, control, and suppress

without suffering the consequences. the narrative has changed. a lot of things you have said are now mainstream. it has taken far too long. the global leaders are meeting in glasgow to talk about it. but all they do is talk of the problem is we need action on the ground which is what i have been trying to do for the last 40 been trying to do for the last a0 years. what about the people who approach is like the extension rebellion question i do understand why they go out on the streets? of course i do but i don't of course i do but i don't think it is helpful to do it in that way. i totally understand the frustration, the difficulty is, how do you direct that frustration in a way that is more constructive than destructive? people should notice how despairing so many young people are. it is our government doing enough to make these things happen? i couldn't possibly comment. it is true to say that you have a pretty hefty carbon footprint, it must take a lot of gas to heat a palace. yes, but i have tried for a long time to make sure the heating is done in a way that

is as sustainable as possible. we have electric cars, my old aston martin from 1951 runs on, can you believe this, surplus english white wine. what would you say to people watching this in terms of diet? should they be eating less meat? four years, i haven't eaten meat and fish on two days a week. i don't eat dairy products on one day a week. is this an autumn garden? it is is this an autumn garden? it is really for _ is this an autumn garden? it is really for autumn _ is this an autumn garden? it 3 really for autumn colour and is this an autumn garden? it 1 really for autumn colour and a bit of spring. a lot of parts of britain arejust bit of spring. a lot of parts of britain are just prairiewood farms, avenues was not one of the things i have been wanting to do. avenues of trees? yes, i have wanted to plant avenues of trees that occurred commemorate all those people who have died in this pandemic. there was a wonderful example in australia, the first world war, they planted avenues of trees to commemorate all of the people

that died. when you think what a difference urban trees make, and they are wonderful in the landscape as well. now on bbc news, 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 is still too early for us to get back to normal on the travel show so we will sit back and relax and enjoy some of our favourite food adventures from the 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 it's 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. 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 gogh 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! privacy, please. come on now, guys. van gogh 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. butjetro says that this place is his therapy. before van gogh 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 thatjetro 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 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 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. 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... we head to berlin, one

of the worlds most celebrated capitals of carbon, to find out how the city's dance floors are filling up again. this is the queue for the most famous club in berlin and over there is the entrance. the longest queue i have ever seen in berlin. i guess everything is back to normal. until next time, for me and the rest of the team, stay safe and we'll see you soon. hello. it was a chilly start to monday for many a morning commuter, and it will be again on tuesday morning for one or two,

particularly across some southern counties of england and south wales, as well as the far north—east of scotland. it's these areas where you'll have the clearest of the skies to begin with. in between, temperatures much higher than they were on monday, and that's because of this weather front and the cloud from it stretching across scotland into eastern england. and that's going to be inching a little bit further westwards as we go through tuesday. high pressure still, though, in the far west, keeping things dry. only an isolated shower possible, still some sunny spells. but a lot of cloud across scotland and northern and eastern england. that could produce some light rain or drizzle here and there, maybe as far west as the home counties as we go through into the afternoon. to the west of it, we'll keep temperatures on the high side for this stage in october, maybe up to around 16—17 degrees. but notice down these eastern coasts of scotland and north—east england, where they're getting on the other side of that weatherfront, more of a northerly wind, temperatures only around 10—13 celsius. whereas by wednesday, these same areas should warm up a little bit because the wind is going to shift direction. we're going to see our area of high pressure drift a bit further southwards. in doing so, atlantic winds

will start to dominate, pushing away that weather front back eastwards in towards the north sea. but it'll reactivate across the farther north of scotland. this is where we'll see outbreaks of rain through the night into wednesday morning. and whilst there will be some pockets of chillier conditions on wednesday morning, for many, it won't be quite as chilly as tuesday. so, here's the details for wednesday. that weather front continuing to march away. there could be some light rain or drizzle close to some western parts of scotland, but most of you will have a dry day, varying amounts of cloud, some sunny spells. temperatures drop a little bit in western scotland �*cause of the breeze off the sea, but warm, as i said, down those eastern coasts, and most places still around 2—3 degrees above average. but a big drop in temperature is on the way to the north of this weather front, which will be pushing in as we go through into thursday, with some strong and gusty winds around it. notice those blue colours pushing southwards. that will be making inroads across scotland on thursday. along with those gusty winds, outbreaks of rain which could be heavy at times too, making it towards northern ireland, maybe to the borders of england late in the day. but much of england and wales will have a dry day, a bright day, still in the milder air with highs around 16 or 17.

but as that weather front works its way southwards and eastwards, we'll all get a bit chillier for the end of the week into the weekend. colder still across some parts of eastern scotland, but even further south, we could see temperatures this weekend in the mid—teens. bye for now.

hello. welcome to bbc news. i'm lewis vaughan jones. the top stories: a special report on the refugees passing through iran, in the hopes to reach turkey. this is full of risk but many feel this is their best hope. banning feel this is their best hope. vaccine mandates, putting banning vaccine mandates, putting him at odds with biden. pregnant women at most risk of illness may not being vaccinated.

the son of seven coming out