- 13 hours ago
Category
📺
TVTranscript
00:00Hello and welcome to The Weekend Travel Show with me, Kim Marsh and Richard Arnold.
00:14It's lovely to see you all again. Over the next 60 minutes, we'll be travelling the globe with some of our favourite celebrities.
00:19Now, Richard, what I want to know is, for you, when does the holiday actually start?
00:24You know, from the moment I book, I'm constantly revisiting the website of the destination or the hotel and just, you know, giving it a little bit of sizzle and warming myself up.
00:34But I think for me, like a lot of people, it's when you arrive at the airport.
00:37And what I love about the airport is, there is a sense that we're all leaving our dignity at the kerbside, do you know what I mean?
00:43Which isn't really to be recommended, but I think what it is, is we're all on the same page.
00:47We're all lit. We're all giddy that we're going away.
00:49And I don't care whether you're up the front of the plane or the back of the plane, we're all going.
00:52It's that wonderful collective feel that we're all going on our ollie bobs.
00:58I mean, I understand what you're saying, but for me, I hate the airport.
01:02Like, I can't... I think it's because, you know, the night before, I'm getting myself all wound up because I know I'm getting on a plane.
01:07Right.
01:07So, for a start, that's me kind of getting jittery.
01:10Once I get in the airport, I'm generally fine.
01:13Once I've got a glass of something in my hand...
01:15A drop of dutch.
01:16A drop of just a bit of courage.
01:18But the other thing that drives me insane is going through security.
01:22Depending on, obviously, what time of year it is.
01:25But if that is busy, oh, it drives me insane.
01:28If you're a lone traveller like me who's been in a relationship for 18 years, I'm praying for a pat-down.
01:33Well, there you go.
01:35Anyway, enough about us.
01:36We have loads of exciting travel escapades for you, including a seaside holiday with Susan Kalman right here in beautiful Bournemouth.
01:43We also discover the joys of tapas with Alex Polizzi in Spain.
01:47And Jane MacDonald is in Cape Verde trying out an all-inclusive.
01:51I wonder what she makes of that.
01:53But our first port of call today is the Grand Canyon.
01:56I've flown over it many times, but you'll palpably be relieved that I've never actually been.
02:02No!
02:03Yes.
02:03Well, I've never even flown over it, love.
02:06So, anyway, here is Nick Knowles to show us the very best way of seeing as much of the canyon as possible.
02:12I've been to the Grand Canyon once before, when I was 30, so almost exactly half a lifetime ago.
02:21And I remember thinking, how interesting can a big hole in the ground be?
02:24It took my breath away.
02:26And I'm really looking forward to that feeling again.
02:33Today, I'm following the river that runs through the base of the canyon, the Colorado.
02:37And from Lee's Ferry in the east, towards Las Vegas in the west, the river has carved its own path.
02:45The 277-mile-long Grand Canyon.
02:50But if you really want to get a sense of its scale, you need to think big.
02:59I want to see one of the great natural wonders of the world from the air.
03:02I want to soar like a condor.
03:04And there's a way I can do it.
03:06But I feel the need for altitude.
03:16This is David Hernandez, who's giving me a whistle-stop chopper tour of the canyon.
03:28Let's crank it.
03:30In case you're wondering, I forgot to close the door.
03:32I've been allowed to leave it open to get the best possible view.
03:36This is actually our best spot to try and find some wildlife is just after this.
03:42Leaning out of an open door at 150 miles an hour is definitely showing me a different side to the canyon.
03:48Actually, there's a whole herd of bison right there.
03:54They roll around in the dirt, trying to scratch their backs.
03:56Just to give you a heads up, just to give you a heads up, at the top of the ridge here, this is going to be your first good look out towards the canyon.
04:02The great thing about being in a helicopter, you don't just stand on the edge.
04:09The great thing about being in a helicopter, you don't just stand on the edge.
04:13Oh, you go over the edge.
04:18Oh, you go over the edge.
04:20Wow.
04:21As we turn to the left here, you'll have the Colorado on the left side.
04:35You get a really good look at this here.
04:38The extraordinary landscape created by the river is breathtakingly big.
04:44The winding gorge it carved literally split mountains apart and is more than a mile deep.
04:53I kind of want to see somebody so I can get an idea of the scale.
04:58If you want some scale for that, this wall underneath us here, it's about four and a half Eiffel Towers, one on top of the other.
05:04Over here on your right, from that last point on the north rim, straight across to the other side there, that's a two mile gap.
05:14Wow. It is epically big.
05:18And it's not just big.
05:20Look at the colours and the layers in the rock.
05:23It's like an artist created it.
05:26These layers retrace every era of our planet's history.
05:31The oldest stripes from two billion years ago at the bottom, and the newest at the top.
05:40And now I've had a bird's eye view.
05:43I get it.
05:46Dave, that was amazing.
05:48This is a true wonder of the world.
05:57And I didn't fall out.
05:59Thank you very much.
06:00Anytime, gents. I'm here all the time.
06:04I mean, wow.
06:05Leading out of an open door at 150 miles an hour.
06:09That is not for the faint-hearted, is it?
06:10It's not for everyone, is it?
06:11Well, the spectacular view of the canyon that you saw there with Nick will set you back a few hundred pounds.
06:17But coming up, Nick shows us that there are other ways of getting that Grand Canyon experience on a budget.
06:22Yes, and the lovely Jane McDonald takes us to Cape Verde to explore the holiday that divides opinion.
06:29Be all inclusive.
06:30Welcome back.
06:39Now, we are turning the spotlight onto a type of holiday that always divides opinion.
06:44Yes, it is the all-inclusive.
06:46And I have to say, I have been on all-inclusives.
06:49And I still don't know whether I love them or I loathe them.
06:53I'm not sure.
06:53I think if you have a family, I think they're fabulous.
06:56Because their kids are so happy.
06:58They can get free ice cream all the time.
07:00There's stuff to do, and it's brilliant.
07:02Can't always get a sunbed.
07:04No, it's that as well.
07:06And it's just not etiquette to throw a towel down anymore, is it?
07:09Only done an all-inclusive once.
07:11Dear friend Sue Cleaver, who I may have mentioned once or twice on the weekend travel show.
07:14We went to Jamaica for a shoot, and we stayed in an all-inclusive.
07:19And it was magical because it felt quite private for a start, which was particularly great for Sue.
07:25I mean, no one could pick me out of a lineup.
07:27But it was great for Sue.
07:29So, I loved the atmosphere.
07:31I loved the convenience of it.
07:33I think they're great if you've got families, like I say.
07:35Because I think, you know, everything's under one roof.
07:37It's probably, you know, once you've paid your money, you've paid your money kind of thing.
07:41You know, so in terms of budget for a family, it can be great.
07:44And atmosphere is always good.
07:46Atmosphere is always good.
07:47Well, let's see if Jane can change my mind anyway.
07:51She's in Cape Verde off the coast of West Africa, an area that has grown hugely in popularity as a holiday destination.
07:58Here we are.
07:59It's an all-inclusive, four-star, adults-only trip this time.
08:04Numerous operators offer a similar package.
08:07And everything's taken care of, including my 17-minute hotel shuttle.
08:12This is where I'll be parking my kaftan for a few days.
08:18And what a welcome.
08:19They even give you a flag display on arrival.
08:23Right then.
08:24Oh, hello.
08:25Hello.
08:26Nice to see you.
08:27Nice to see you.
08:28Oh, yes.
08:30Oh, a mimosa, yeah.
08:31Wow, look at that.
08:33Oh, that is lovely.
08:34What a lovely idea.
08:36You're welcome.
08:40So, I'm ready to show you the resort and, of course, the way to your room.
08:45Aha.
08:46The Cabernet Islands are connected to Portugal and Spain as well with all the food things.
08:51Do you do the Portuguese tarts?
08:52Yes.
08:53Of course you do.
08:55Portuguese is the official language, but Creole's widely spoken.
08:58So, I've learned the most important phrase.
09:02John, pina colada, por favor.
09:05That'll do.
09:06Then, directly in front of us, our pools.
09:09Yeah.
09:09Here, we do every day at 11.30, the Aqua Gym classes with a good music and party.
09:14Oh, fabulous.
09:15So, you get fit and have a good time.
09:17Yes, of course.
09:18Well, as it's part of the package, which includes drinks around the clock and Buffy's morning,
09:24noon and night, I think I could be persuaded.
09:27Oh, look at this.
09:30In front of us, the wonderful outside area with your own sun lounges.
09:34And behind these doors.
09:36Drum roll, please.
09:38Oh, my God, look at that.
09:41Thank you very much.
09:42Enjoy your stay with us.
09:43Bye.
09:43Bye.
09:44I think I'm going to like Sal.
09:55First, I'm after loading up with an all-you-can-eat breakfast.
09:59Open all morning so I don't have to rush.
10:02I could order from Maroon, but where's the fun in that?
10:08Coming to the land of delights.
10:11You can go really, really healthy.
10:15Or not.
10:17Woo-ha!
10:17Look at this first.
10:20You know when you go in to an all-inclusive and you start nicking stuff for your lunch?
10:25Here, they don't mind.
10:26They actually give you cling film to do it and a bag to put it in.
10:29I mean, that's good, isn't it?
10:32You've got this machine that actually you just press a button and it puts butter on your plate.
10:37It's technology.
10:39Look at this.
10:40I love it.
10:49It says, pimp your own muesli.
10:51Some people don't like bits in it.
10:53Some people, I mean, for me, I don't like dried fruit in mine.
10:56So I'm really glad that they've kept it out.
10:59So you can be healthy.
11:04I really want to be healthy.
11:06And I'm sure that's really good for me.
11:09But it's not a baking sandwich.
11:10Is it?
11:11One day I will be healthy.
11:14But not now.
11:16Not when there's a buffet like that.
11:18I'm going back for a baking sandwich.
11:20See you in a bit.
11:22So, Kim, what do you reckon?
11:24Definitely swaying.
11:25Definitely on this one.
11:26I mean, what I like is that they encourage you to stock up on the food from the breakfast bar and stock up for the day.
11:31I've been doing that for years.
11:33You know, you're foraging, aren't you?
11:34First thing in the morning.
11:35Mindsweep it.
11:36And then, you know, put it in the minibar.
11:38Yeah.
11:39Meanwhile, Kim, what do you think about this view?
11:42I mean, it's brilliant.
11:43Look at that.
11:43It's gorgeous.
11:44It's lovely.
11:45Yeah.
11:45I'm going to take you back to my misspent youth as a nipper playing with the sand in Bournemouth.
11:52The South Coast, as I've mentioned before, just such a rich theme of holiday memories for me with the nans and granddads.
11:59And it just reminds me so much of growing up.
12:02You know when you have these memories and you look back and there was never a cloud in the sky.
12:08They're the memories you seem to sort of keep.
12:10And it was always beautifully sunny, you know, dappled water.
12:14I wasn't nearly as poetic when, you know, I was playing the sandcastles.
12:17And I do remember my late dad, God bless him.
12:19He made this speed bow out of sand and sat me in it and stuff and had this thick mop of blonde hair and stuff.
12:25And you had your Mr. Whippy or your slush puppy.
12:28Yeah.
12:28You know, or whatever.
12:29And they were just absolutely magical times.
12:33Weymouth, Bournemouth, that's where we would go to of a summer.
12:38And you always remember, because I'm of an age, that sizzling summer of 1976 when they had an absolute scorcher.
12:43Year I was born.
12:44Yeah, year I was born.
12:45OK, well, we'll crash on then.
12:46Thank goodness that was a short version of that story.
12:50Well, here's Susan Calman to help me revisit some of those fond memories.
12:54You get one of those.
12:59So here I am.
13:00It's my first time.
13:01Very excited.
13:02The sun is out with a suntan lotion on.
13:06And, I mean, that's what I was expecting.
13:08I know that Bournemouth has miles and miles of beautiful beaches.
13:12And they are there.
13:13And they are absolutely packed.
13:16Hello.
13:17Hiya.
13:17Hi.
13:18And the seafront land train is the perfect way to take it all in.
13:24Oh, Ben with the top's off running.
13:29Wasn't expecting that.
13:30Dinner and a show.
13:32Bournemouth was first established as a resort in the 1830s, when the invigorating sea air was prescribed to city dwellers escaping the smog and in need of some revitalization.
13:44From the impressive seven miles of beaches to the town centre runs a nearly two-mile stretch of historic greenery.
13:53So, after dipping their toes in the sea, the Victorians would retreat to the glorious grade two-listed lower gardens with their traditional seaside bandstand.
14:03Hiya.
14:11Hello there.
14:12Can I come on board?
14:13Certainly can.
14:14Lovely.
14:15Welcome to Mudderford Ferry.
14:16Thank you very much indeed.
14:17I'm heading to Mudderford Spit, a sandy peninsula around seven miles east of Bournemouth.
14:23And the quickest and most pleasurable way to get there is by ferry.
14:26My favourite.
14:28Hi.
14:28Hello.
14:29Mind if I sit here for a second?
14:31No, no.
14:31How are you?
14:33Good, thank you.
14:33I'm not really listening.
14:34There's a lovely dog.
14:35I know.
14:35You've been cuddled a lovely dog.
14:37What's your name?
14:38Bodie.
14:39Bodie?
14:40Yeah.
14:40Bodie's beautiful.
14:41You're beautiful as well.
14:42I'm so sorry.
14:43I'm so sorry.
14:45What's their name?
14:47She's called Dixie.
14:48Dixie and Bodie.
14:49Hello.
14:50Them.
14:51Oh, this is like the sweetest thing in the world.
14:55This will be my Christmas card.
14:59I'd love to chat, but the smooth seven-minute crossing is gone in the shake of a dog's tail.
15:05Is that us?
15:06Yes.
15:07Lovely to meet you.
15:08Have a lovely day.
15:10Enjoy.
15:11That is a delicious thing on my shorts.
15:14You're a wee toot, aren't you?
15:16Bye.
15:20I could have spent all day with my new furry and human friends.
15:24But I'm excited to be checking out a historic stretch of Bournemouth's beautiful seaside.
15:34The beach huts and Bournemouth go hand in hand, as it's home to the very first public ones opened in 1909.
15:45Mudderford is famed for its beach huts.
15:48And if you want to experience what it's like to stay in one, you can.
15:51You can rent one.
15:5210% of all beach huts in the UK are right here in Bournemouth.
15:59And the 344 on this peninsula are some beautiful examples.
16:04A select few are even geared up for overnight stays, a charming alternative to the traditional B&B.
16:10This is gorgeous, isn't it?
16:16Compact and bijou, as they say.
16:18Got a lovely table here to have your dinner on.
16:21And there's a little kitchen here.
16:23Proper stove.
16:25All the accoutrements you would need.
16:27And of course, I mean, look at that view.
16:28Absolutely extraordinary.
16:31Sitting out in your veranda of an evening.
16:33Having a beverage.
16:35Enjoying the sunshine.
16:38Question.
16:39Where is the bed?
16:41Is that the bed?
16:43Are those sofas the beds?
16:46Now, I have spotted a ladder.
16:47And do you know what my mum always said?
16:50If you see a ladder, Susan, go up it.
16:53Right.
16:54Okay.
16:55Let's see what's up the ladder.
16:57Oh, it's...
16:58Oh, it's snug.
16:59Hoorayah!
17:00There we are.
17:03Ha-ha!
17:04It's all right.
17:04Found it.
17:06Bed's up here.
17:06It might be calm and sized, but it's perfectly formed.
17:12I mean, my whole family could stay up here for an extended holiday with no problem at all.
17:19What I'm drawn to is that incredible view.
17:29I mean, it is absolutely stunning.
17:31What a view to wake up to.
17:34It's kind of like...
17:35It's like being in a little secret hideaway right by the sea.
17:46Oh, does that bring it all back for you?
17:48Do you know, it really does.
17:50Like I say, wonderful memories of Bournemouth.
17:51The beach huts are something new, though, I must admit.
17:55Yeah, I mean, I bet they're not like you remember them, are they?
17:57Because they're actually like little houses.
17:59I know, it's extraordinary.
18:00Great. And right on the beach, maybe it's time I went back and revisited some of my childhood haunts
18:05and then come back and tell you all about it next week.
18:07Maybe you should.
18:09Right, coming up, Nick Knowles shows us how to see the Grand Canyon from height
18:13if you can't afford a helicopter.
18:15And historian Betty Hughes takes us on a tour of Venice.
18:17Welcome back.
18:26Well, earlier, Nick Knowles showed us that if you have the cash to splash,
18:29then taking to the skies to see the Grand Canyon could be a once-in-a-lifetime experience.
18:34But if your budget doesn't stretch that far,
18:37there are still other ways to experience the majesty of that incredible wonder of nature.
18:41My next port of call is an absolute must-see.
18:49It's called the Skywalk.
18:51A glass walkway protruding right out of a cliff.
18:55A 4,000 feet sheer drop down to the canyon floor.
18:59Which means I have a problem.
19:03I really don't like heights.
19:05Actually, I'm already starting to feel sick in my stomach and my knees are weak.
19:09But I'm going to walk out on it, so here we go.
19:12Studiously not looking down.
19:15Because I don't really want to see what I'm walking over.
19:19Okay, I'm out on the bridge.
19:22Look down, look down.
19:24Oh, God.
19:26Oh, that's horrible.
19:29I'm going to take my hat off.
19:31Not because I'm frightened of losing my hat,
19:33but actually, my initial thought is,
19:35if the hat blows off,
19:36I might make a grab for it automatically
19:38and tip me over the edge.
19:41Oh, that's horrible to look at.
19:44I think we need to go a bit further.
19:48The platform juts 70 feet out of a limestone cliff
19:52right over the canyon.
19:54I'm told it can take 30,000 tons of weight
19:57and withstand 100-mile-an-hour winds,
19:59even stand up to magnitude 8 earthquakes.
20:04None of which offers me any reassurance whatsoever.
20:09Oh, that's horrible to look at.
20:10Why would you do this to yourself?
20:14But the view is astounding,
20:17and as you can see,
20:17there's loads of people up here,
20:18including kids, by the way.
20:20This is the most embarrassing.
20:21There's a kid over there that's about eight years old.
20:23He's like, yeah, whatever.
20:24Oh, that's just so weird.
20:40That's beautiful, though.
20:41I mean, just take a look at that.
20:43It's just vast, isn't it?
20:44There is a danger when you come out on this thing,
20:46if you worry about heights like me,
20:48that you're so wrapped up in that
20:49that you don't look at this.
20:51And you really should look at this,
20:53because it's epic.
21:00Hands up high, guys.
21:01We did it.
21:01Skywalk.
21:02One, two, three.
21:05The Skywalk has an official photographer,
21:07ideal for people like me to prove
21:09they conquered their fears
21:11and walked on a glass stairway to heaven
21:14three-quarters of a mile up.
21:16So I guess you don't have any problem
21:18with heights at all.
21:18No, no, I don't.
21:19Even when you started?
21:20No, even when I started, yes.
21:22Really?
21:22Yes.
21:22I first came out here when I was a little boy,
21:24so I was used to it from then.
21:25So people who come out here,
21:27I mean, so there's signs everywhere
21:28saying don't lean on the edge.
21:29Do people actually try and get up
21:31on the edge of this thing?
21:32Or like...
21:32Yeah, they try.
21:33They try a little bit.
21:34Do they?
21:34Yeah, they do.
21:36It's a little fun messing around.
21:37They like to lay on the glass.
21:38They like to pretend like they're falling
21:39in through the glass.
21:41They like to pretend like they're pushing up
21:42another person just as they're pretending
21:44or as if they're just all falling off the edge.
21:46So I should lay on the glass, really?
21:48Yeah.
21:49That's the photograph to get you.
21:50Okay.
21:51Ooh.
21:53Take your time.
21:55Oh, I don't even want to look at it
21:56whilst I'm doing it.
21:57What on earth am I doing?
21:59We're going to start with just one
22:00with the hands beneath the head.
22:02You're just relaxing.
22:03Relaxing?
22:044,000 feet up in the air.
22:06Count three.
22:06One, two, three.
22:09Now with this one, sir,
22:10you're going to have the hands reaching
22:11for the sky, legs straight up.
22:14And we're here going...
22:14Ah!
22:15One, two, three.
22:18Awesome.
22:19Perfect, sir.
22:20Any help, though?
22:20Thank you very much.
22:22Well, thank you very much.
22:23Really, really nice to meet you here.
22:25Have a great day.
22:25You too, man.
22:27Well, I do have to recommend that
22:32as an experience.
22:33No matter how much you hate the idea of it,
22:34come and do it,
22:35because it is incredible.
22:36I'm glad I did it.
22:38I'm never going to do anything like this
22:39ever again.
22:42Oh, poor Nick.
22:43I didn't think he was going to go through
22:44with that, did you?
22:45For all the money.
22:46And I'm with him, you know,
22:48hanging out of a helicopter,
22:50almost, literally sky high,
22:52but stepping out onto a piece of glass,
22:55you know, over the Grand Canyon
22:56and I'm with him,
22:58because, you know,
22:58I've been to various experiences
23:00around the world
23:00where that's been an option
23:01and you're edging round it.
23:03It's against every fibre of your being.
23:06You know, your whole DNA is quivering,
23:07isn't it?
23:08Oh, I'd be terrified.
23:09Of both, actually,
23:11I think 150 miles an hour
23:12in a helicopter
23:12leaning out the door
23:13wouldn't be great either.
23:14But it is a much cheaper way
23:15that of experiencing vertigo,
23:17isn't it?
23:17Than being in the helicopter.
23:19It's indeed.
23:20That you want to.
23:21Chopper, piece of glass.
23:23These are the options,
23:24you know?
23:25Now, Richard,
23:28is that not one of the loveliest views
23:29you've ever seen?
23:30It's absolutely glorious.
23:32It may come as a huge surprise,
23:35Kim,
23:35that I've actually been to Venice.
23:37Have you?
23:39She's exquisite,
23:40but my goodness me,
23:42is she expensive?
23:43Yes, she sure is.
23:44But she's worth it.
23:45And here's history buff
23:46Bettany Hughes
23:46to show us the sights.
23:47Venice,
23:50dubbed Queen of the Adriatic.
23:55With 118 islands
23:57and a vast lagoon,
23:58it feels a bit like a dream world.
24:05Taxi!
24:10Travelling's one of my biggest passions,
24:12and Venice
24:13is a city
24:14made for travellers.
24:18On its waterways,
24:19I always feel like
24:20I'm sailing into a painting.
24:26But before I start exploring,
24:29I'm checking into my hotel,
24:31Ca Didio,
24:33the house of God.
24:35And I've got to say,
24:36it's pretty stylish.
24:37Hi!
24:38Good to do.
24:39Welcome to Ca Didio.
24:40Thank you so much.
24:41So, um,
24:42it's Bettany Hughes.
24:42It's one of Venice's oldest hotels.
24:45Super chic with five stars,
24:47it's fitting for a city
24:48that feels like
24:49a giant work of art.
24:51And there's a particular reason
24:53I wanted to stay here.
24:57Hello!
24:58Look at that view!
25:00Oh, my God,
25:01Venice is just
25:03so beautiful, isn't it?
25:05I mean,
25:06that is quite
25:07extraordinary.
25:12This area
25:13is called
25:13Arsenale,
25:14a word from the east
25:16meaning armoury
25:17or warehouse,
25:18like our word
25:19arsenal.
25:20Today,
25:21it's Venice's
25:22art district,
25:23with a view
25:24over bustling canals
25:25that travellers
25:26have enjoyed
25:27for generations.
25:30It's lovely,
25:31isn't it,
25:31to think that
25:32this is a view
25:33that people
25:33for all those centuries
25:34would have stopped
25:35and wondered at
25:37and just been
25:38amazed by as well.
25:40I can't wait
25:47to get into
25:48the beautiful,
25:49beating heart
25:50of the city.
25:52And the first place
25:53I always come
25:54is St. Mark's Square.
25:58I have such fond memories
26:00of Venice
26:01from when I first came
26:0330 years ago.
26:04I remember seeing
26:05this piazza
26:06and being instantly
26:08entranced.
26:10Visitors have been
26:11coming here
26:11for years
26:12to marvel
26:13at its stunning
26:15basilica,
26:16its campanile
26:17and, of course,
26:19Venice's lion.
26:20Little has changed.
26:22It's still alive
26:24and bustling
26:25with people,
26:26enjoying a drink
26:27or just soaking
26:28it all in.
26:29And if there's
26:32one thing
26:33you can expect
26:34in Italy,
26:35it's a good
26:35cup of coffee.
26:37This is so much
26:39more than a
26:40caffeine hit.
26:41There's no sprinting
26:43with takeaway cups
26:44here.
26:45And this piazza
26:47claims to be home
26:48to Italy's
26:48oldest cafe,
26:50dating right back
26:51to 1720.
26:53Succumbing to the
26:57timeless pace
26:58of Venice
26:58is one of its
26:59biggest charms.
27:01It really is
27:03my favourite city
27:04to get lost in.
27:06Think of those
27:06scenes in
27:07Bridehead
27:08or films like
27:09Bond's Casino Royale
27:11and, of course,
27:12Don't Look Now,
27:13and it's easy to see
27:15why the beauty
27:16of Venice
27:16is so endlessly
27:17inspiring.
27:19It's like being
27:20in a time capsule
27:21of the Venetian
27:22Republic,
27:23which lasted
27:24for over
27:25a thousand years.
27:27That's even longer
27:28than the Roman
27:29Empire.
27:31It's the perfect
27:33time for an
27:34aperitivo.
27:35I'm heading off
27:35the tourist track
27:36to the old
27:37gondola boatyards
27:38for some of the
27:39best cocktails
27:39in town.
27:40If we can make it
27:41under this bridge.
27:44That was tight.
27:48Seeing local
27:49Venetians pay
27:49daily homage
27:50canal side for
27:51aperitivo hour,
27:52reveals the slower
27:54pace of living
27:55in the real
27:56Venice.
27:57They know how
27:58to do it right
27:59here, combining
28:00a strong drink
28:01with an Italian
28:02version of tapas
28:03called cicchetti,
28:05which means
28:06single dish.
28:07fish, these snacks
28:09snacks are a local
28:10delicacy and range
28:11from bite-sized
28:12crostini to crisp
28:14fritters.
28:15It's all pretty
28:16delicious.
28:18Is this just what
28:19people, what
28:19Venetians do at the
28:21end of the day?
28:21You come and hang
28:22here and have a drink?
28:23definitely.
28:23It's something they will
28:24do.
28:25Like the aperitivo,
28:26it's like the perfect
28:27time when you come
28:28here, you have just a
28:29drink with your friend
28:30and everything feels
28:31like it's going to be
28:32great.
28:33It's the good life,
28:34isn't it?
28:35Yeah, I will say that,
28:36but there is this
28:37dream.
28:38Cheers!
28:38It's nearing the end
28:47of my time in Venice
28:49and it's always so hard
28:51to leave.
28:54On the water
28:55and after dark,
28:57it's just magical.
29:04Wow, what a great way
29:05to see Venice.
29:06Now, this is the part
29:07of the show where we
29:08talk about food.
29:10Richard, where do you
29:11stand on trying the
29:12local food when you
29:13go away?
29:14Oh, every time I will
29:16forage with the best
29:17of them.
29:18I'm such a big foodie.
29:19A lot of people are
29:20and food tourism is
29:21obviously huge, isn't
29:22it?
29:22And my theory is that
29:24bad company you can
29:25always make better,
29:26hopefully.
29:27Yeah.
29:28But bad food will
29:30repeat on you every
29:31time.
29:32Yeah.
29:33So eating locally is
29:35just fantastic.
29:37I love those food
29:38markets, the pop-up.
29:40Yeah.
29:41You're getting a sense
29:42of where you are and,
29:43you know, not just
29:44finding the local kind
29:45of burger place that
29:46you know.
29:47Do you know what I
29:48mean?
29:48You need to try and
29:49experience the whole
29:50place, don't you?
29:52Yeah.
29:52I'm in a grazer as
29:53well.
29:54Yeah.
29:54Yeah.
29:55So I don't like to feel
29:56particularly full.
29:59So I like to just pick,
30:01which is my tapas, case
30:02in point, in just a
30:03moment we're going to be
30:03talking about that.
30:04I absolutely love.
30:06Yeah, me too.
30:07And if there is one place
30:08you can be guaranteed
30:09good food, it is Spain.
30:11And who better to show us
30:12around than a woman who
30:13knows what she likes from
30:15a decent restaurant, Alex
30:16Palizzi.
30:20I'm in the north of Spain
30:22in the Rioja region,
30:23famed for its vineyards.
30:25At the heart of it is the
30:26charming city of Logroño,
30:29a place that, in recent
30:32years, has built up quite
30:33a reputation for its food.
30:36You'll find several
30:37Michelin-starred restaurants
30:38here, but the quality of
30:40food is remarkable even
30:42down at street level.
30:44Those in the know can get
30:45some incredible
30:46cuisine in Logroño for a
30:48fraction of the price.
30:52On one street in the
30:54heart of the old town,
30:56you can find a plethora of
30:57pint-sized culinary delights
30:59called pinchos.
31:02Quanto bar hoy?
31:03Hoy aquÃ, hay 73
31:05establecimientos.
31:0673 bars here today.
31:08I'm looking forward to
31:09this.
31:10Yum, yum.
31:11My guide Ricardo runs
31:13the association that the
31:1473 traders belong to.
31:17Each one of them serve a
31:18different pinchos, which is a
31:20take on the more widely
31:21known tapas, but usually
31:23served on a skewer.
31:26Typically washed down with a
31:27glass of local wine, a wonder
31:29down this street is a bar crawl
31:31with a difference.
31:32What's this?
31:34This is what is known as the
31:36Senda of the Elephants.
31:37Yes.
31:38Because people, when they enter,
31:39when they come, they come out
31:41and they come out.
31:41So, trompa means, in Spanish,
31:45going to be drunk.
31:46So, as they walk from bar to bar with
31:52a drink every time, they kind of
31:53stagger here and there, and that's
31:55the pathway of the Elephants.
31:56And that's what they do.
31:57Thanks.
31:58Thanks.
31:59This is one of the bars that
32:01put pinchos more sophisticated,
32:03more modern cuisine.
32:04Oh, very nice.
32:05Oh, my gosh, love.
32:06Look at, oh.
32:07Oh, my gosh, love.
32:08Look at, ooh.
32:09How beautiful they are.
32:14Let's see.
32:15You're going to eat
32:16patatas a la crujiente,
32:17which is a speciality of the house,
32:18with a little spicy sauce
32:20and an egg explosion,
32:22which is wrapped in a thin iberic pan
32:24and from the outside,
32:26we make a plate of patatas
32:28and we dehydrate it,
32:29so we can mold it.
32:31Sounds mad.
32:34Of course, a glass of Rioja
32:36is the essential ingredient
32:38in the logroño experience.
32:42See, it's said.
32:43Doesn't take much to twist my arm.
32:48Entero?
32:49Entero.
32:50Entero, a little hot.
32:57Mmm.
33:00That really is an explosion of egg.
33:04Indescribable.
33:07Beats having a sandwich on the motorway,
33:09let me tell you.
33:11It will cost you less
33:12than a service station sandwich, too.
33:15Most of these pinchos
33:16are only a euro or two.
33:18Is the sauce
33:20and you eat with blood and everything.
33:27Mmm.
33:28It's lucky I'm not on a diet,
33:29because I cannot imagine
33:30that this is terribly good for the figure.
33:32Salud.
33:34I'll walk it off on the way
33:35to my next treat.
33:40Vamos a tomar una brocheta
33:41de langostino con piña natural.
33:46Mmm.
33:47No, it's fine.
33:48No, it's fine.
33:56Sorry, but, you know, I've got children.
33:58I used to do this.
33:59It's fine.
34:04Our final stop is a logroño legend.
34:08This is a typical Rioja Pinchos
34:10with a trio of local ingredients,
34:13fried egg, chorizo, and alegrÃa,
34:16which is a spicy chili pepper.
34:19Y entero.
34:20Oh, my God.
34:21Si puedes.
34:22OK.
34:23OK, OK.
34:24You first.
34:25Oh, está difÃcil.
34:29Venga.
34:35Salud.
34:37I mean, life really
34:38doesn't get much better than this.
34:44The egg explosion.
34:45Disgust.
34:46Sounds intriguing.
34:48I couldn't actually tell
34:49whether or not Alex
34:50actually liked it.
34:52You take your chances, though,
34:53don't you?
34:54Some of those were a bit more
34:55than a mouthful as well,
34:56weren't they?
34:57Let's face it.
34:58I'm not going to complain
34:59because I'm starving right now.
35:00Right, coming off,
35:01we'll be travelling back
35:02to the Grand Canyon with Nick.
35:03But no more scary heights.
35:12Welcome back.
35:13And sadly, we've reached
35:14our final destination of the week.
35:15Here's Nick Knowles taking us back
35:17to the Grand Canyon.
35:18But this time,
35:19he's taking us underground.
35:22As if the Grand Canyon
35:23wasn't magic enough on the outside,
35:25it's full of treasures on the inside too.
35:28Or so a local gambler thought
35:30in the 1920s.
35:32I love the fact that everywhere you go around here,
35:46there's bits of old Americana lying about.
35:48This stuff is outside a place called Grand Canyon Caverns.
35:53In 1927, a guy called Walter Peck was on his way
35:56to play poker with his friends
35:58when he almost fell down a very big hole.
36:00He told his friends the next day they came back
36:02and lowered someone down.
36:03The guy came back saying,
36:05there's gold, there's diamonds,
36:07there's loads of things glittering in there,
36:08and he brought some rocks with him.
36:10So Walter bought the land.
36:12It turned out the gold wasn't gold,
36:14it was fool's gold,
36:15there was no silver,
36:16there was no diamonds,
36:17and he was stuck with something
36:18he didn't know how to use.
36:19Then he thought,
36:20I know, I'll make it a tourist attraction.
36:22They used to lower people down into it on a rope.
36:33Welcome folks, how are you doing?
36:34Good, thank you very much.
36:35You're welcome.
36:36Are you ready to take me down?
36:37I'm ready to take you down.
36:38Let's go.
36:39I'm right back off you guys.
36:42So we're going down, what is it, 220 feet?
36:47210 feet.
36:48Is it?
36:4921 stories below the surface.
36:50That's a long way down.
36:51Yes it is.
36:52They used to do this by rope.
36:53Yeah, and step ladders.
36:55Yes they did, with lantern in your hand.
36:57So it's like going down into a mine, isn't it?
36:59Pretty much so.
37:00I'm excited to see this.
37:01This is really cool.
37:02Okay, here we go.
37:06The cave started to form 65 million years ago,
37:10when this part of the US was covered by sea.
37:13The skeletons of sea life hardened into limestone bedrock,
37:17which over time was forced up 5,000 feet above sea level.
37:23Rainfall flowed into the rock creating these cave formations.
37:27Wow.
37:30Isn't this cool?
37:34I was not expecting this.
37:36This is big.
37:37How big is that?
37:38I don't even know what.
37:39This is 130 yards total length.
37:42100 to 200 feet across.
37:44This was all under the ocean.
37:46So then the land rises up, the water table drops away.
37:49Great.
37:50And you end up with...
37:52I was looking around.
37:53A very dry cavern.
37:54I was going to say dry,
37:55because actually you'd expect to see damp over the ceilings in caves.
37:57Nope.
37:58That's very rare, isn't it, in caves?
37:59Yes, it is.
38:10The next cave is even more impressive.
38:15Whoa.
38:16Whoa, it's another huge one.
38:18What do you think?
38:19It's just...
38:20Oh, wow.
38:21Look, it goes on forever and ever.
38:22This cave was commandeered by the US government during the Cold War,
38:27over fears of a Russian nuclear attack.
38:30Back in October 1962,
38:31John F. Kennedy declared all caverns as fallout shelters.
38:35This is what he'd stock...
38:36Is that what they're stocked for?
38:37He stocked all this.
38:39Because they were worried about the Cuban Missile Crisis?
38:41Exactly.
38:42So the government were going to come and hide under here?
38:45Uh-huh.
38:46Civil Defense brought all this down in 1963.
38:50May I step over and just have a look?
38:51Yes, you may.
38:52Thank you very much.
38:58Sanitation kit.
39:00They're all sanitation kits.
39:01Well, you need a lot of sanitation kits, I guess,
39:03if you're going to be underground that long.
39:05This is incredible.
39:06Fallout shelter medical kit.
39:08Water cans.
39:09What's this one say?
39:10Survival crackers.
39:11They were though, weren't they?
39:12I mean, to think that they could come down here and survive is...
39:14Oh my word, they're in here.
39:15They're never original, are they?
39:16Those are the originals.
39:17Well, they're soft, but they don't taste mouldy.
39:18Well, it obviously worked.
39:19This was the place to happen, I suppose.
39:20Because with it being a dry cavern, there's no...
39:21Actually, that's disgusting.
39:22My word, this could have been where the last vestiges of humanity hid out if there'd
39:49been a nuclear war because of the Cuban Missile Crisis.
39:52JFK sat here eating a cracker.
39:55Wow, that's nuts.
40:07It's just amazing.
40:09It's, uh...
40:10Why is there netting and flowers tied to this thing here?
40:14This is our altar.
40:15We have weddings down here.
40:16No, who gets married in a cave?
40:18Anybody who wants to get married down here can come down here and get married in a cave.
40:22Just Fred Flintstone or something that gets married down here.
40:25Yeah.
40:30I said goodbye to Dean.
40:32There's no danger of him getting lost on the way back.
40:35Me, I'm not going anywhere.
40:39I've enjoyed my time in the caves here so much, I don't really want to go.
40:42And the great thing is, I don't have to, because believe it or not, you can book and stay the night.
40:49If you're feeling adventurous, you can spend the night 220 feet below ground in the cavern suite, billed as the largest, oldest, darkest and quietest hotel room on earth.
41:03There's enough room for four people.
41:06Double bed here, double bed there.
41:08There's even a sofa you can relax on.
41:11There's a big screen TV, believe it or not.
41:14And actually, if you follow me around the corner here, there's even a toilet and shower.
41:23Limited flushes I'm told, only four or five.
41:26Nonetheless, there's everything my heart might desire.
41:30It is the end of the day.
41:32I've done a full shift.
41:33I've worked hard.
41:35It's time for me to go to bed.
41:37Look at that, they've even got room service.
41:40Right.
41:41No, seriously.
41:43No, I'm done.
41:44Off you go.
41:45Go on.
41:46Off you go.
41:47I'm going to stay here.
41:49Tell them not to turn the lights out.
41:51There might be spooky things in here.
41:57So, right, let me get this straight.
41:58So, picture it, October 1962, John F. Kennedy puts a bunch of tins of crackers in a cave
42:03and 70 years later, television's Nick Knowles tries them to see how fresh they are.
42:09It's the jeopardy of, like, going into your nan's cupboard.
42:13I remember doing this with, like, tins of corned beef.
42:16It'd be rust round the edges.
42:18It'd be like, oh, you know, it's the wartime generation, isn't it?
42:21Yeah, of course.
42:22Get your lips round that, you'll be fine.
42:23I think I prefer that egg explosion, to be honest.
42:26I know the times you've said that.
42:28Next time, Jane MacDonald is taking us to Australia.
42:31Big Down Under.
42:32George and Larry Lamb have festival fun in the Peak District.
42:35Susan Carman is living her best life in Croatia.
42:39And Alexander Armstrong has a spa like no other in Sri Lanka.
42:44That is a lot of travel in one show.
42:47We'll see you next time.
42:48We will.
42:49We will.
42:50We will.
42:51We will.
Comments