0:00:04 > 0:00:07Coming up on this week's Travel Show, I meet the people
0:00:07 > 0:00:09who are cleaning up the canals of Bangkok.
0:00:09 > 0:00:12We've got so much just rubbish.
0:00:12 > 0:00:16We are searching for the secret sights of New York City.
0:00:16 > 0:00:19This view is incredible.
0:00:19 > 0:00:27And heading to Italy to taste some of Turin's finest chocolates.
0:00:27 > 0:00:35Wow.
0:00:53 > 0:00:56Hello, and welcome to the Travel Show, coming to you this
0:00:56 > 0:00:58week from the capital of Thailand, Bangkok.
0:00:58 > 0:01:00It's a vibrant city packed with sparkling temples,
0:01:00 > 0:01:04skyscrapers and night markets, but home to some of the most
0:01:04 > 0:01:06congested roads in the world, and getting across the city
0:01:06 > 0:01:10through the tuk tuks and the traffic is a bit of a nightmare.
0:01:10 > 0:01:14But I'm here to find out what's being done to take the people off
0:01:14 > 0:01:17the frantic streets and on to the city's Waterways.
0:01:20 > 0:01:23First built over 200 years ago, Bangkok's huge network of canals
0:01:23 > 0:01:27criss-cross the city.
0:01:27 > 0:01:29This is Thailand, Bangkok, the Venice of the East,
0:01:29 > 0:01:37where water is in everyone's way of life.
0:01:37 > 0:01:42Over the years, some of the canals, or 'khlongs' as they're called here,
0:01:42 > 0:01:45were filled in, but an extensive system still exists today.
0:01:45 > 0:01:49Saen Saep Canal is an important artery in the network and 100,000
0:01:49 > 0:01:55people travel on it every day.
0:01:55 > 0:01:58But gopping onto one of the boats as a tourist looks daunting,
0:01:58 > 0:01:59to say the least.
0:01:59 > 0:02:02Take a look at this - these commuter boats quite literally
0:02:02 > 0:02:04wait for not a single person.
0:02:04 > 0:02:06You'll see as soon as it docks, everybody leaps
0:02:06 > 0:02:09for their lives off it.
0:02:09 > 0:02:14And we are going to be right in the melee.
0:02:14 > 0:02:16People get splashed, maybe even fall into the river itself.
0:02:16 > 0:02:18The canal.
0:02:18 > 0:02:22You don't want to go in there - the water is dark, dingy,
0:02:22 > 0:02:23and very, very smelly.
0:02:23 > 0:02:27Here comes another one.
0:02:28 > 0:02:30The pollution is caused by waste from houses,
0:02:30 > 0:02:35stalls and restaurants that line the sides of the canal.
0:02:35 > 0:02:38Now, work is underway to clear up the khlongs
0:02:38 > 0:02:40and improve boat services.
0:02:40 > 0:02:44By doing that, it is hoped more people and tourists will use
0:02:44 > 0:02:46Bangkok's waterways, and congestion on the city roads
0:02:46 > 0:02:53will be reduced.
0:02:53 > 0:02:59This doctor manages the clean-up teams that work on the canals.
0:02:59 > 0:03:03We've been travelling through this canal for quite a while.
0:03:03 > 0:03:07Going through all the skyscrapers, all the way through the middle
0:03:07 > 0:03:08Bangkok.
0:03:08 > 0:03:12This is one of the main boats that are cleaning by hand these canals.
0:03:12 > 0:03:14You can see the amount of rubbish, the plastics, the leaves,
0:03:14 > 0:03:16that could clog up this place.
0:03:16 > 0:03:17Hard work.
0:03:17 > 0:03:23And they do this every single day.
0:03:23 > 0:03:27You have to clean the canal, of course, but how to clean it?
0:03:27 > 0:03:30You have to prohibit people throwing away what they don't need
0:03:30 > 0:03:37into the canals.
0:03:37 > 0:03:40So, do you think it's about educating the local Thais
0:03:40 > 0:03:42and not throwing their rubbish?
0:03:42 > 0:03:43Yes, of course.
0:03:43 > 0:03:44That is very important.
0:03:44 > 0:03:45Education is very important.
0:03:45 > 0:03:50Especially the younger generation.
0:03:50 > 0:03:53Further down the canal, I see just how much of a challenge
0:03:53 > 0:04:00is facing the cleaning crews here.
0:04:01 > 0:04:04And what they have here is these bamboo booms which are collecting
0:04:04 > 0:04:07all of the rubbish.
0:04:07 > 0:04:10And this is where they crane it out of the water, literally,
0:04:10 > 0:04:12with a huge machine here.
0:04:12 > 0:04:15You can just have a look at what actually floats up.
0:04:15 > 0:04:16Insane.
0:04:16 > 0:04:19So much polystyrene.
0:04:19 > 0:04:22There's old teddy bears, mattresses.
0:04:22 > 0:04:24Have a look at that.
0:04:24 > 0:04:28So how often do they have to take all of this out?
0:04:28 > 0:04:29Twice a day.
0:04:29 > 0:04:29Twice a day?!
0:04:29 > 0:04:30You've got so much...
0:04:30 > 0:04:32Just, rubbish...!
0:04:33 > 0:04:35What are the types of things that washed down?
0:04:35 > 0:04:38Anything and everything?
0:04:39 > 0:04:42Even furniture!
0:04:42 > 0:04:46Something like that.
0:04:46 > 0:04:48So people just throw couches, refrigerators, whatever they don't
0:04:48 > 0:04:50want, they throw it in the river?
0:04:50 > 0:04:54Yes, yes!
0:04:54 > 0:04:58I've got to say, the smell coming off the water itself is very rancid.
0:04:58 > 0:05:01Very sort of seweresque.
0:05:01 > 0:05:07Not very nice at all, not pleasant.
0:05:07 > 0:05:12Time now to get away from the smell, and head to one of several canals,
0:05:12 > 0:05:16that has already been cleaned up.
0:05:16 > 0:05:19And new boat services are already running.
0:05:19 > 0:05:24Looks nice from afar.
0:05:24 > 0:05:26Look at that - seats!
0:05:26 > 0:05:38Not too packed, that's always good.
0:05:38 > 0:05:42I've got to say that this is so much more of a calm a way
0:05:42 > 0:05:45of seeing the city.
0:05:45 > 0:05:47I don't know if it's the time of evening,
0:05:47 > 0:05:49when it's kind of golden-lighted.
0:05:49 > 0:05:54But it's smooth.
0:05:54 > 0:05:56There's no sort of smell of that nasty water.
0:05:56 > 0:06:00And, the plus for tourists, there's wi-fi.
0:06:00 > 0:06:07Because who can't go without wi-fi these days?
0:06:07 > 0:06:11Look at that, straight to a beautiful temple -
0:06:11 > 0:06:13that's the benefit of travelling by these waterways.
0:06:13 > 0:06:24No traffic, no fuss.
0:06:24 > 0:06:27It's hoped cleaning up the khlongs won't just help to ease
0:06:27 > 0:06:30traffic on the congested roads, but will mean more tourists go
0:06:30 > 0:06:32and explore the floating markets and canal-side communities that
0:06:32 > 0:06:34are a big part of the city's heritage.
0:06:34 > 0:06:36So this is our boat for the day?
0:06:36 > 0:06:39Amazing!
0:06:39 > 0:06:40Long tail boat.
0:06:40 > 0:06:45The James Bond boat!
0:06:45 > 0:06:48This man runs longboats to an area where some
0:06:48 > 0:06:50of the traditional wooden houses have been restored.
0:06:50 > 0:06:52So where are we heading now?
0:06:52 > 0:06:54We're heading into the one that is for the old-fashioned
0:06:54 > 0:06:57market, and we are going to see the artist's house.
0:06:57 > 0:07:02How long has it been there for?
0:07:02 > 0:07:05Oh it's about - a long time ago...
0:07:05 > 0:07:09Before 1782, before Bangkok city was even built.
0:07:11 > 0:07:14In the 18th century, hundreds of stilted houses like this
0:07:14 > 0:07:25would have lined the canal.
0:07:25 > 0:07:29That's how they get across the canals themselves -
0:07:29 > 0:07:34these motorbikes have to come over these very steep ridges.
0:07:35 > 0:07:38So people still live here.
0:07:38 > 0:07:40Yes.
0:07:40 > 0:07:45Amazing.
0:07:45 > 0:07:52Slanting at all sorts of weird angles.
0:07:52 > 0:07:58Because of the - how old this place is.
0:07:58 > 0:08:00These old Thai puppets.
0:08:00 > 0:08:02They open this place to be an artist house,
0:08:02 > 0:08:07for any artist to come and enjoy making a masterpiece.
0:08:07 > 0:08:10The last thing I expected while coming here was seeing this
0:08:10 > 0:08:14rather eccentric place.
0:08:14 > 0:08:16You know, the artist need some feeling and emotion
0:08:16 > 0:08:24to create their masterpiece.
0:08:24 > 0:08:26Or their things.
0:08:26 > 0:08:29This is a beautiful area to get that stuff.
0:08:29 > 0:08:33The clean-up has already gone a long way in restoring the canals
0:08:33 > 0:08:36to their former glory, but for the project to be a lasting
0:08:36 > 0:08:39success, the community here also has a big part to play in protecting
0:08:39 > 0:08:45the amazing system of waterways that help make Bangkok so special.
0:08:51 > 0:08:56Time now for this week's global gourmet.
0:08:56 > 0:08:59Coming to you from the rolling countryside of Lancashire,
0:08:59 > 0:09:01in the north-west of England, where they are cooking up
0:09:01 > 0:09:04a new twist on a traditional dish.
0:09:06 > 0:09:10The first thing about using all of the food from the local area
0:09:10 > 0:09:12is that everybody helps each other.
0:09:12 > 0:09:16Another fact is that the boned beef and mutton is just so good.
0:09:17 > 0:09:20Because of the rain, we had lots of grass,
0:09:20 > 0:09:27that is what they eat, and it makes fantastic produce.
0:09:27 > 0:09:30You want to encourage people to eat what is from within the region.
0:09:30 > 0:09:33Because we think there is enough of it around.
0:09:33 > 0:09:34Plenty to go around.
0:09:34 > 0:09:38And to populate the menu, yeah.
0:09:40 > 0:09:42Why would you order a Lancashire hot pot?
0:09:42 > 0:09:44First, why not, because you are in Lancashire,
0:09:44 > 0:09:52and it is a nice old traditional dish from the Industrial Revolution.
0:09:52 > 0:09:58It is a one pot dish, cooked in an earthen ware
0:09:58 > 0:10:00pot and slow cooked in an oven
0:10:00 > 0:10:01for quite a while.
0:10:01 > 0:10:02It is delicious.
0:10:02 > 0:10:09It is hearty.
0:10:09 > 0:10:13It is robust, it warms your cockles on a winter's day and when you're
0:10:13 > 0:10:16eating it, you really feel you are having a flash
0:10:16 > 0:10:22of the countryside in your dish.
0:10:22 > 0:10:27And then you've got this lovely onion, quite a lot of the onion,
0:10:27 > 0:10:34very important, this onion, it adds a lot of sweetness.
0:10:34 > 0:10:38Not only do we have a hotpot, we have a beautiful light very sort
0:10:38 > 0:10:42of sexy modern dish that you can eat.
0:10:42 > 0:10:45You're not going to feel heavy and stodgy.
0:10:46 > 0:10:48"We're up north, it's really heavy, it's full of fat."
0:10:48 > 0:10:58That is so removed from what we do with our hot pot.
0:10:58 > 0:11:00There we are.
0:11:00 > 0:11:01This is the Lancashire hotpot.
0:11:01 > 0:11:06Beautiful gorgeous melting lamb underneath, fragrant,
0:11:06 > 0:11:10clean, clear light broth.
0:11:10 > 0:11:12Gorgeous crispy, crunchy topping.
0:11:12 > 0:11:19Lancashire hotpot, what a lovely dish.
0:11:19 > 0:11:22Stay with us, coming up...
0:11:22 > 0:11:25With Easter on the way, we had to Italy, to take a look tour
0:11:25 > 0:11:29around the world famous chocolate shops of Turin.
0:11:37 > 0:11:44The Travel Show, your essential guide, wherever you're headed.
0:11:44 > 0:11:47Next it's Secret City, this week coming to you from New York.
0:11:47 > 0:11:51A place we've seen so often in the movies that many people feel
0:11:51 > 0:11:54like they know it already, even though they've never been,
0:11:54 > 0:11:57We sent Jo to find a hidden side to the Big Apple,
0:11:57 > 0:12:00To kick off she's heading to Times Square, to meet travel
0:12:00 > 0:12:02blogger Jessie Fester who's put together a list of things
0:12:02 > 0:12:05for her to uncover, starting with an audible artwork
0:12:05 > 0:12:09that is underneath the city streets.
0:12:09 > 0:12:16Here we are, do you hear anything down there?
0:12:16 > 0:12:18It's actually an art installation.
0:12:18 > 0:12:21In the 70s, this guy Max Neuhaus installed it, no sign,
0:12:21 > 0:12:24he wanted you to be able to find it on your own.
0:12:25 > 0:12:30And you put your ear right to it, you can hear it quite clearly.
0:12:30 > 0:12:32Most people aren't curling on the ground.
0:12:32 > 0:12:34It's pretty cool.
0:12:34 > 0:12:38Next, I'm off to find some lunch, New York's famous for its diners
0:12:38 > 0:12:42and delis but Jessie has sent me to find a restaurant that is a bit
0:12:42 > 0:12:44different because it operates out of a loading bay.
0:12:44 > 0:12:53I think this must be it, I feel like I'm walking into a factory.
0:12:53 > 0:12:56I know you're coming, I make a nice pork for you.
0:12:56 > 0:12:57That is impressive pork.
0:12:57 > 0:13:00Yes.
0:13:00 > 0:13:03Tony moved here from Ecuador 40 years ago and serves
0:13:03 > 0:13:07traditional South American food from this unusual location.
0:13:07 > 0:13:11This is a special sauce that we make over here.
0:13:11 > 0:13:12This smells absolutely amazing.
0:13:12 > 0:13:19It's so moist, the meat.
0:13:19 > 0:13:21I'm working here, I'm also from Ecuador.
0:13:21 > 0:13:23Is this a bit like a taste of home?
0:13:23 > 0:13:26It is, it is, that's why I keep coming back.
0:13:26 > 0:13:29Now, I'm off to try a new tour, which goes behind-the-scenes at one
0:13:30 > 0:13:34of New York's most iconic hotels.
0:13:34 > 0:13:37Historian Joel takes me down to an abandoned tunnel,
0:13:37 > 0:13:44used until the late 1960s as a private route in for the VIPs.
0:13:44 > 0:13:47We are underneath the intersection of 8th Avenue
0:13:47 > 0:13:49and 34th St right now. We're headed south,
0:13:49 > 0:13:50towards Penn Station.
0:13:50 > 0:13:53What famous people came here?
0:13:53 > 0:13:57John F Kennedy and Robert Kennedy were here.
0:13:57 > 0:14:00Many legends about John F Kennedy.
0:14:00 > 0:14:05This will take you out to the platforms at Penn Station.
0:14:05 > 0:14:10But the most exciting bit is the roof.
0:14:10 > 0:14:17This view is incredible.
0:14:17 > 0:14:24We are besides the Chrysler building, the Empire State building,
0:14:24 > 0:14:27if you look down there, you can see the Statue of Liberty,
0:14:27 > 0:14:29let's go and see the roof sign.
0:14:29 > 0:14:32You can see it all over the city, can't you?
0:14:32 > 0:14:35I can see it from the town where I live in New Jersey.
0:14:35 > 0:14:38The letters are enormous, when you get up close.
0:14:38 > 0:14:41The letters are about 20 feet tall, and illuminated by LEDs.
0:14:41 > 0:14:43How may people have touched the sign?
0:14:43 > 0:14:46You're in a group of less than a dozen people, I'm sure.
0:14:46 > 0:14:48Thank you for bringing me up here.
0:14:48 > 0:14:51Oh, you're welcome.
0:14:51 > 0:14:56So Jessie said to come here to see an orchestra but the address seems
0:14:56 > 0:14:58to be just a normal block of flats.
0:14:58 > 0:14:59Who is it?
0:14:59 > 0:15:04Hello, it's Jo.
0:15:04 > 0:15:08Hello.
0:15:08 > 0:15:08Are you Sam?
0:15:08 > 0:15:10What's happening here?
0:15:10 > 0:15:12This is Groupmuse, a classical music house party.
0:15:12 > 0:15:13Come with me.
0:15:13 > 0:15:18We arrive in the middle of a recital.
0:15:18 > 0:15:24This is really special.
0:15:24 > 0:15:27Groupmuse is a classical music house party that connects classical
0:15:27 > 0:15:30musicians in the area to people who have living rooms
0:15:30 > 0:15:31or rooftops in the area.
0:15:31 > 0:15:36So we have music pretty much every night.
0:15:36 > 0:15:36Anyone can host.
0:15:36 > 0:15:39Anyone can attend.
0:15:39 > 0:15:42The idea is that people make a $10 donation to the musicians
0:15:42 > 0:15:45which makes this a much cheaper night out than an evening
0:15:45 > 0:15:50at the orchestra.
0:15:50 > 0:15:53To end my hectic day in New York, Jessie has fixed me up
0:15:54 > 0:15:56with a bed for the night.
0:15:56 > 0:15:59Are you the guy that has sorted me somewhere to stay?
0:15:59 > 0:16:03Absolutely, follow me.
0:16:03 > 0:16:05It's a taxi cab.
0:16:05 > 0:16:08It's a luxury liner taxi cab.
0:16:08 > 0:16:11Wait until you see the inside, you're going to love it.
0:16:11 > 0:16:16That's lovely.
0:16:16 > 0:16:19Complimentary free water for you, and your official taxi hat...
0:16:19 > 0:16:21How much does it cost to stay here?
0:16:21 > 0:16:24$39 a night, Monday to Friday, 39, weekends, 49.
0:16:24 > 0:16:26You are allowed to be parked here?
0:16:26 > 0:16:28Yes, nothing I'm doing is illegal.
0:16:28 > 0:16:32The only thing I have to do is make sure I follow
0:16:32 > 0:16:35the parking regulations, I always pick a place which has
0:16:35 > 0:16:37a beautiful view of the skyline.
0:16:37 > 0:16:38Right then, better get in.
0:16:38 > 0:16:41It's actually quite comfortable!
0:16:41 > 0:16:43But very strange.
0:16:43 > 0:16:46Well, good night!
0:16:46 > 0:16:54Jo discovering the secret side to New York.
0:16:54 > 0:16:58Now to end this week, we are off to Turin in northern Italy.
0:16:58 > 0:17:01This historic city is known as the country's chocolate capital,
0:17:01 > 0:17:04and we went to find out what the chocolatiers are cooking
0:17:04 > 0:17:09up in time for Easter.
0:17:09 > 0:17:13When you think about the home of chocolate in Europe,
0:17:13 > 0:17:16you probably think about Belgium or Switzerland, which is just over
0:17:16 > 0:17:18the Alps over there, you probably don't think of Italy
0:17:18 > 0:17:20and certainly not Turin.
0:17:20 > 0:17:27Well, think again.
0:17:27 > 0:17:30So celebrated is Turin's sweet tooth that there are even organised
0:17:30 > 0:17:32tours of the city's chocolate shops.
0:17:32 > 0:17:36And we can try the hot chocolate...
0:17:36 > 0:17:39This hot chocolate layered with an espresso and cream
0:17:39 > 0:17:43is a local speciality.
0:17:43 > 0:17:46It's like a feast, it's like a dessert, it's not
0:17:46 > 0:17:51like a normal coffee.
0:17:51 > 0:17:54And how many of these could people drink in one day?
0:17:54 > 0:17:54LAUGHTER.
0:17:54 > 0:17:54Just one!
0:17:54 > 0:17:56LAUGHTER.
0:17:56 > 0:18:00And to really grasp the story of how this region's chocolate
0:18:00 > 0:18:05speciality came about, you have to take a journey
0:18:05 > 0:18:08into the Piedmont countryside, and the rolling hills of the Alta
0:18:08 > 0:18:11Langa.
0:18:11 > 0:18:14It all really began thousands of miles away with a trade
0:18:14 > 0:18:16blockade in Latin America in the late 18th century
0:18:16 > 0:18:18imposed by Napoleon, which restricted supplies
0:18:18 > 0:18:24of the crucial ingredient of chocolate.
0:18:24 > 0:18:27The signature chocolate of this region is the gianduja, and it came
0:18:27 > 0:18:29about really through necessity.
0:18:29 > 0:18:31Because of the higher price of cocoa beans,
0:18:31 > 0:18:36they decided to mix it with local hazelnuts, and it proved
0:18:36 > 0:18:38to be a magic recipe.
0:18:38 > 0:18:45In fact, it was in this region in the 1960s when the first ever jar
0:18:45 > 0:18:48of what was to become the world's most famous spread was made.
0:18:48 > 0:18:53Local tastes are far more refined than that.
0:18:53 > 0:18:57This factory claims to be where the iconic gianduja chocolate
0:18:57 > 0:19:04was first produced in the mid-19th century by Pier Paul Caffarel.
0:19:04 > 0:19:07Now a million of these signature ingots, the Gianduiottos,
0:19:07 > 0:19:12are produced every day.
0:19:12 > 0:19:15The beauty about this factory is a lot of process steps
0:19:15 > 0:19:22are still very artisan.
0:19:22 > 0:19:26We are producing chocolate more or less as we have done in the past.
0:19:26 > 0:19:29But we combine this with modern technology and quality is not just
0:19:29 > 0:19:32top ingredients and all this, it is also about what is
0:19:32 > 0:19:33the story of the product.
0:19:33 > 0:19:37Who produces the product.
0:19:37 > 0:19:40I always refer to the soul of the product.
0:19:40 > 0:19:43To realise how seriously people here take their trade,
0:19:43 > 0:19:45you have to go behind the scenes, to the self-styled
0:19:45 > 0:19:52University of Chocolate.
0:19:52 > 0:19:55We clean the cocoa beans, we cut it, we can check
0:19:55 > 0:19:56the health of the cocoa beans.
0:19:56 > 0:20:00Here in the lab, it is all about meeting the exact needs
0:20:00 > 0:20:03of the chocolate connoisseur.
0:20:03 > 0:20:08All my chocolate is small size, because I think that
0:20:08 > 0:20:10people like to eat some different flavours.
0:20:10 > 0:20:13And a lot of chocolate.
0:20:13 > 0:20:18But you can't stand still in this world, the trick is to find
0:20:18 > 0:20:20new varieties that attract an ever-changing market.
0:20:21 > 0:20:25Guido should know, he is the award-winning don
0:20:25 > 0:20:27of chocolate in Turin, a real-life Willy Wonka,
0:20:28 > 0:20:31and the son of a chocolate artisan.
0:20:31 > 0:20:33We have the pin pfeffer, it is fantastic.
0:20:33 > 0:20:36Not too strong.
0:20:36 > 0:20:40Very aromatic.
0:20:40 > 0:20:41You can smell now.
0:20:41 > 0:20:47This is a very elegant flavour.
0:20:47 > 0:20:48We put white chocolate here.
0:20:48 > 0:20:48Balsamic.
0:20:48 > 0:20:57Fresh grass.
0:20:57 > 0:21:00It is a labour of love, and far more intricate
0:21:00 > 0:21:01than you might imagine.
0:21:01 > 0:21:02Cocoa coffee, caramel.
0:21:02 > 0:21:04Guido showed me his sensorial map of chocolate.
0:21:04 > 0:21:04Mushroom.
0:21:04 > 0:21:05Yes.
0:21:05 > 0:21:06It's interesting, eh?
0:21:06 > 0:21:14Do you think this is art or science?
0:21:14 > 0:21:18LAUGHTER I think it is art and fantasy.
0:21:19 > 0:21:25That needs science to be perfect.
0:21:25 > 0:21:28The price of seeing chocolate being made first-hand is that
0:21:28 > 0:21:31you look a little bit silly, because you have to
0:21:31 > 0:21:32put these things on.
0:21:32 > 0:21:39I will pay that price, it's worth it.
0:21:39 > 0:21:43Whoa, look at this stuff.
0:21:43 > 0:21:49It's nice.
0:21:49 > 0:21:54And you end up with chocolate.
0:21:54 > 0:21:57Is it important to test these, do you think?
0:21:57 > 0:21:58Yeah?
0:21:58 > 0:22:03You need an outside opinion.
0:22:03 > 0:22:04Wow!
0:22:05 > 0:22:11The texture is really nice.
0:22:11 > 0:22:15That's it for this week, but coming up next week:
0:22:15 > 0:22:18I'll be continuing my journey here in Thailand, visiting
0:22:18 > 0:22:24the world's first ever elephant hospital.
0:22:24 > 0:22:30And I'll be meeting some of the amazing animals.
0:22:30 > 0:22:33And don't forget you can join us on the road by following any
0:22:34 > 0:22:37of our social media feeds, the details are on your screen now.
0:22:37 > 0:22:39From me, and the rest of the team in Bangkok,
0:22:39 > 0:22:42Thailand, it's goodbye.
0:23:09 > 0:23:12Hello there, good morning.
0:23:12 > 0:23:16As April weekends go, I think we are in for a bit
0:23:16 > 0:23:18of a treat this weekend, because there is some strong
0:23:18 > 0:23:22sunshine to be had for large swathes of the UK on both days.