this is bbc news, the headlines: the authorities in kyiv say they're documenting numerous cases of women who have been raped by russian soldiers, moscow denies any such cases. meanwhile ukraine says russian tanks have begun advancing towards the eastern donbas region for a renewed offensive. shehbaz sharif has been sworn in as the new prime minister of pakistan during a ceremony in islamabad. mr sharif, whose brother nawaz held the same job for three terms, was chosen following a chaotic session in parliament. the election was held after imran khan was ousted in a no—confidence vote. the hollywood star johnny depp's legal battle

with his former wife amber heard has begun in the us over allegations made by the actress about domestic abuse. both of them attended court in virginia on monday, where jury selection was completed. now on bbc news, the travel show. this week on the travel show: the museum with nothing to hide. the fact that everybody can see so many more artworks, it opens up new perspectives. it is a wonderful thing. how to pick a greener hotel. this is not good. this is the good guys, refillable. and rustling up a light lunch in the freezing seas of iceland. i'm looking forward to hearing what you think about foraging in iceland in late november. i was kind of hoping you might have some indoor activities.

we are starting this week in the netherlands, in the city of rotterdam, europe's largest seaport known for its quirky architecture and now its game—changing approach to looking at art. it's all down to this brand—new eye—catching building in the city's museum park. the depot boijmans van beuningen is the world's first publicly accessible art storage facility and from the outside it looks a bit like a giant space—age teacup, so i wonder what the inside�*s

going to look like. after flooding forced the museum to move the collection out of its usual storage facility, the team rethought the entire concept of an archive. gone was the idea of a warehouse with a security guard and a dog, replaced by a concept based on radical transparency. my goodness, look at this place! what an incredible space. yeah, you like it? tell me the concept behind this place because this is like no warehouse i could imagine. it is open storage. the first thing is that museums, they have a collection that you show to maybe just 3—6—7% but it feels awkward because many things sink into oblivion or do not get the care that is necessary so we opened our vaults with all the art collections to the audience and we show how

we work with the collection to clean paintings, to restore things that are not in a good shape. the audience is the owner and we are the very proud ca reta kers. this is almost the opposite of a curated museum. items aren't displayed by artistic theme or historical significance. instead, they're organised by the conditions that will best preserve them. this is brilliant because you don't expect to see these things all in one place, i can see some ceramics there, furniture. yeah, yeah. if you look at the material you see a sewing machine and you see a metal face, it's the same kind of care. so these are just grouped by the kind of climate they need, the kind of lighting conditions? exactly, and size as well, so it is total democracy you could say. each item is treated in the same way, so they are all equal, so what you see is the very, very important and expensive ones, like the tower of babel, it's 400 million euros, but you can also have a look

at such as sewing machine, which my mother had, too. the access visitors have is remarkable. you can even request to see certain individual pieces of your choice. i found a group with their guide and you have to have a guide when you come here because i guess they can't just let people loose among these racks of possibly priceless works. and they get white coats, too. where's my coat? the only real limiting factor here is time. because the environments are so strictly controlled, visitors are only allowed in certain rooms for a limited period. even a small group can alter

these delicately balanced conditions. this is very much a working building where you get to see the inside story of a museum. this is the paintings conservation studio... the art handling, restoration and cleaning of items all happens here in full view. is this a mondrian? this is a mondiran painting. are you working on this? yep. it's part of a research project which has two paintings by mondrian. tell me about the work that you do here. the research is about the yellow in particular. this one we have unframed so now i can look at it more closely. i am trying to find out if the yellow has just as much cracks as the other colours or if the yellow has changed over time. can we have a look at it under the microscope? yes, i can position it under the microscope and then you can see it through the computer.

you can see the yellow layer that is on top of the white layer. the cracks... yeah, you can see the cracks. is that just age? that's age, yeah. do you ever restore those elements to get rid of the cracks or this is just part of the history of the piece? yeah, it's part of the ageing so, but sometimes cracks can become so disturbing that there might be a reason to retouch it but for this painting i don't think that will happen very soon. the depot isn't the only place reinventing its archives. the world's most visited museum, the louvre in paris, has just relocated its vaults to a huge high—tech campus in northern france. it's only open to academics but claims to now be one of the biggest study and research centres in europe. meanwhile, london's v&a museum plans to open storehouse on the olympic park in 2024 putting hundreds of thousands of items on display for

the first time in generations. one of the biggestjoys of all this open access is a direct contact with the people whose job it is to look after the exhibits. it has made ruben here a man very much in demand. hello there. hello. sorry to interrupt, could i ask what you are doing, what you are looking for? a visitor asked us online if the frame is original or not. and is it? i don't think it is. if you look closely you can see it is white and on brown, if it was originally would be an oak frame. the ornaments would be carved out of the wood. and not molded? exactly. so anyone can just send you an e—mail and ask a question about a piece? exactly, the whole collection is actually visible online and there is a button so you can just click on it

and ask any question and it will come into my mailbox. so when you have members of the public coming through here, how does that feel for you? is it distracting, what do you do? in the beginning it was a little bit distracting but i'm just supposed to continue to do myjob and do whatever i am doing. do you get more questions from people? yeah, prying eyes. laughter what you make of this idea of a kind of inside—out museum, where you can see behind the curtain? the fact that everybody can see so many more artworks enables people to ask questions that we might never have thought about before. so it also makes us think about our collection and it opens up new perspectives of the collection, of course. it is a wonderful thing. ruben looks after around 2000 old masters, but there was one in particular he was keen to show me. so this here is one of my

all—time favourites, portrait of a schoolboy from 1531. i think it is just wonderful because it is such a delicate portrait, and actually the most interesting visual thing in the painting is the small item that he holds in his hands. there is a latin saying on the paper, and you can actually read it in mirror view through the paper, so i think it is so witty to have done that. and also it is beautiful. it's wonderful, absolutely. just while i've been here i think have probably seen a dozen artworks i've never seen before that utterly captivate me, they're incredible. what an amazing way to see art, so different. this spring, it is hoped that more thani million people will head to the keukenhof gardens for the annual

tulip festival, commonly known as the world's largest flower park, it boasts a dazzling display of around 7 million buds, blooming from march until may. this is the first time the park has opened for two years and they are celebrating with a historical theme, looking at how flowers have been represented across centuries of art, architecture and design. if you prefer music festivals to floral ones, amsterdam's dgtl returns in april with a packed lineup of electronic artists. there is a strong eco theme with the organisers claiming it is more sustainable to come along and dance the night away than it is to stay at home. they are aiming to become an entirely climate neutral event, reducing the amount of waste per visitor to zero, encouraging people to arrive by public transport and powering it all with renewable energy. for the foodies, alkmaar�*s weekly cheese market rolls around again at the end of the month, in a tradition that dates all the way back to 1365, up to 30,000 kilos

of cheese is ceremonially stacked in the main square. porters in traditional dress then cart them away to be weighed and sold. it's running every friday until september 24. and any spring visitor to the netherlands should try to make the annual kings day celebrations, marking the birth of the current monarch, king willem—alexander, on april 27. as many as a million people arrive in amsterdam to attend markets and toast the occasion at massive street parties. just remember your orange outfit. still to come here on the travel show: low carbon luxury. ways to make your stay more sustainable. here we have dulse. they only grow in certain areas where freshwater meets the ocean. and the tasty treats hidden on the icelandic seabed.

so don't go away. hi, i'm juliet kinsman. i am a sustainable hotel expert, i'm sustainability editor of conde nast traveler magazine and i also work with hotels to make sure they tell their stories of being eco without any greenwash. so, i think at some counts, there are about 800,000 hotels in the world. that is a lot of businesses operating to give us our holidays and our business travel, but that also means a lot of energy used, a lot of sheets being changed, a lot of laundry, a lot water — think of all of the swimming pools! they could do a lot better, and i think what we need to do is really think about, when we spend time in a hotel, it's less about excess, indulgence, things, stuff and more aboutjust having really great experiences. so, there's a new generation of hotels opening, it's really

exciting, and one of them is is saorsa 1875, which is a vegan hotel, so that means obviously it's plant—based, no animal products, which also means its supply chain will have much less carbon emissions, particularly methane, which won't be contributing to global warming in the same way. we don't want to be a fusty old hotel. we want to be — we want to be quite forward thinking in our design and the vibes, so that's what we try to provide here at the hotel. another hotel i absolutely love for being much more transparent about exactly how they operate is fogo island in newfoundland in canada. they have a label — they call it the economic nutrition label — which shows you where their money goes, and what's most interesting about that is a lot of it stays with the staff and in local pockets, and that's what's key. so i'm gonna give you three things to think about when you book a hotel so that you can have a better trip that does more good.

number one. in everything we do, book local, buy local. so, choose a locally owned hotel where you know the money from that business is more likely to stay in local pockets, where the people who own it may be from that place, so they are more likely to care about the destination, better custodians, and that is one of the key ways to tackle many of the symptoms of all the problems we see in the world today. it's all about community economics — spending local, thinking global. number two, accreditations. what a sea of confusion that can be. we often want to look for a badge or a seal of approvalfrom an organisation that has weighed up whether that business is responsible. now, the thing is with travel and hotels, there are hundreds of them out there, so how do we know what they mean? one that i love is eaathcheck, particularly if a hotel has reached platinum status — but they have paid for that accreditation. the gstc — that's the global sustainable tourism council — are somebody who works independently. it originally stemmed from the united nations, and their framework is very reliable.

but how do you know someone is actually following it? so, be alert. look at every hotel's own website, see how they talk about sustainability. they really need to notjust tell you they are sustainable, eco, orjust use these words, they need to show you. so, make sure they are talking about the right things, such as how they measure their energy consumption and how they look after their local community. is it good for nature? is it good for community? that's a better hotel to book. number three. this is a simple one — be minimalist. it's so tempting when they put all these things out for us to use but this? not good! more stuff! even this one that's dressed up to look a bit eco, it's gonna end up in landfill. this is not good. this is the good guys — refillable. i reallyjust try and minimise everything i use and think if that's gonna end up in the garbage, i don't want to use it. keep things simple. stay minimalistic. up next, we're on the hunt for more tasty treats in some of the world's most exciting cities. kate hardie—buckley headed to the icelandic

capital of reykjavik. reykjavik, iceland's capital on the edge of the arctic circle gets very little sunlight during the winter months and its remoteness has meant that people have always had to come up with ingenious ways of securing, preparing and cooking their food. for centuries, icelanders maintained a simple diet using techniques such as fermentation, dehydration and smoking to prepare theirfood. chef fanney dora loves to experiment with traditional agreements to create new flavours, and she's invited me to the lady brewery for a drink to warm up. i would say what's special about icelandic cuisine is that pureness. i use a lot of icelandic products — icelandic fish, seaweed — and try to put my stamp on it. for example, utilising seaweed with vegetables to get, like, more umami flavours into it. tell me what you'd like me to bring for you. i would love for you to go and fetch me some salmon.

i would also love it if you could meet raxel, my friend, and go foraging seaweed with her. i love foraging. yeah, i'm looking forward hearing what you think about foraging in iceland in late november! i was kind of hoping you might have some indoor activities! i start off exploring a food source that's has undergone a revival in icelandic cuisine — seaweed. ragnheidur axel has foraged the superfood for decades. so here, we have dulse. they only grow in certain areas, where freshwater meets the ocean. so, let's take those and then we can dry those for fanney. icelanders used to be ashamed of going to pick their seaweed and they would hide it, that they were picking dulse, but now, it is a really valuable raw material. we also find the

much—sought—after sea truffle. people say it tastes like truffles from tuscany. it's that distinctly umami flavour. in icelandic, it's called pangskegg. it's �*seaweed beard'. seaweed beard. yeah, because it looks like beard. chuckles. i next travel one hour south of the capital to the west ranga river, to meet the man known as �*the salmon whisperer�*. phew! and then, i pull back? yeah, pull back, stop and wait a little bit. 0k, good. the fishing season is over but we've secured a special permit to chance our luck. at what stage does the salmon reach the river? in the middle ofjune and then in october, they put their eggs here in the river and the eggs becomes a little parr. and when they are getting big enough, then they go to the —

to the sea to feed up, and then they come back up to the river, one or two years later, just to take part in the love life here. so this is a romantic spot for the salmon? yeah, yeah, yeah, yeah, yeah! it's quite a big industryjust for trawlers to come and fish in iceland for salmon because our salmon stock is quite good. it's kind of a mecca for many people to come here and fish for salmon. despite stefan�*s skills and my enthusiasm, the fish are not biting. so we're going to give it a few more minutes and them, what's plan b? well, we have some frozen salmon, so it — we can always use that. yay! the back—up option! thank you so much, harper. thank you. i've returned to the lady brewery where i met chef fanney to find out more about the women crafting these unique beers. this is first lady.

0h, she's super happy to see you! only 3% of all craft brewers around the world are owned by women. we were shocked. porey halldorsdottir also made an interesting discovery about the origins of brewing beer. it was always a kitchen job, so it was always in the hands of women throughout the centuries. so, it was women who created beer? yes! wow! and, like, they had these pointy hats, the ale wives. they were sweeping the corn and they had, like, the cat — the black cat — and the big pot and they were, you know... witches! witches. that's how we interpreted this history of beer and beer making. i meet chef fanney at her restaurant hnoss to see her work her magic. it's a beautiful colour, this salmon. yeah, it is. let's use this.

yes. the salt with the truffles, seaweed. yeah. what are, then, the sort of traditional icelandic flavours that you're playing on? it's the smoke and it's the pickling and it's the freshness of the fish. you don't need to do much because the product already is amazing. it's a beurre blanc sauce, it's got a lot of butter and the butter has been smoked. this is the dulse that you brought to me. yep. and then, this is sugar kelp. i use both of those seaweed to make my smoked carrots, which i'm gonna use as a... this looks like smoked salmon. mmm. i'm just put a little bit of seaweed in some apple cider vinegar. a lot of people think that we're only about fermented food. i always say it's a part of us, it is not what a typical iceland will eat on a day—to—day basis. 0ur cuisine in iceland, it's more about utilising, you know, what we have learned living on this island, and what we have now is an abundance of fresh produce and fresh fish and meat. mmm.

it's got that umami flavour. it's from the dulse. yep. so this is the pickled seaweed. hmm. tastes, like, totally different. wow. that's almost fizzy. yeah. that's really good, fanney. cheers. skol that was kate hardie—buckley there in reykjavik. and that's it for this week's show, but coming up next week... lucy is in naples to explore the archaeological treasures being opened to the public for the very first time. oh, my god! yes! look at this! this is the star. and if you'd like to catch up with some more of our recent adventures, you can find us on bbc iplayer. we're on social media, too — on facebook and instagram. we can find us by searching bbc travel show and looking for the blue logo. until then, i'm off to get some more coffee and stroopwafels. bye— bye!

hello, there. it was a much milder start, monday morning, largely frost—free, as it will be again this morning, and that's because we've changed the wind direction. they're coming in off the atlantic, they are gathered around an area of low pressure, which means we are pulling in more cloud and showery rain, as well. but it will at least stay relatively mild, if not warm in the sunshine as we saw on monday night, 19 celsius in heathrow. but lots of heavy showers have been gathering towards the south through the night. there could be some rumbles of thunder, patchy rain heading its way northwards elsewhere, and that's why we are seeing our temperatures holding up. the winds starting to ease, so it won't be as windy on tuesday, and we've still got this onshore breeze for the east of scotland,

and the northern isles — so quite chilly here, but it shouldn't be as chilly for the eastern side of england, but as you can see, we've got showers and longer spells of rain, some of them heavy, some of them thundery pushing their way northwards and eastwards through the day. where we see some sunshine, temperatures will lift above average, particularly for england and wales. 18—20 celsius, possibly, across the east anglian region in the southeast, but for most, temperatures a little bit above par, except where we have the more persistent rain, which is likely to continue its journey northwards, then, through tuesday night into wednesday. eventually, the milder air reaches the northern isles, and again, it looks like a relatively mild start to wednesday, but misty and murky in places. we could have some patches of fog around tuesday, as well as wednesday, which will take their time to break up. and then it's more likely to be a day of sunny spells and scattered showers, so perhaps a bit more sunshine on offer. but again, like we will see on tuesday, pollen levels pretty high, and temperatures getting into the high teens more widely as well, further north. it will feel warmer, i think, across scotland and northern ireland

on wednesday. come thursday, we've got another weather system starting to work its way in from the west ahead of that early morning mist and fog taking the time to break up. but again, temperatures 15—19 celsius, and that's above average for this time of year. and then further ahead into the easter weekend, that weather system weakens, as it works eastwards, because it's working at a high pressure. so it's how established that high pressure becomes, really, this weekend, how good it is at keeping our weather fronts at bay. there is still a little bit of uncertainty, as you can see, with low pressure close by to the west, later on into the easter weekend. but at the moment, for many, there will be some warmth around, often dry and bright, but we do need to keep an eye on that one. do stay tuned.

this is bbc news, our top stories: more evidence emerges about sexual violence ukrainian women have suffered at the hands of russian forces, we have a special report. the woman who lived in this house managed to escape along with her child. she called the ukrainian police and she has given them her testimony. she's told them she was raped multiple times by the two drunk russian soldiers who killed her husband. a new era for pakistan, but can shehbaz sharif heal the country's divisions after imran khan is ousted as prime minister? at least 25 people have died in landslides and floods after tropical storm megi hits the philippines. and back in court for a blockbuster defamation case, asjohnny depp�*s trial against his ex—wife amber heard begins in the united states.