Oil price tops $126 a barrel after Trump warns Iran blockade could last ‘months’

The global oil price has soared above $126 a barrel, its highest level since 2022, after Donald Trump warned the US blockade of Iranian ports could last for months and peace talks remained stalled.After surging more than 13% in 24 hours, the price of Brent crude futures reached its highest price since the war began on 28 February. Not since Russia’s 2022 invasion of Ukraine has Brent topped $120, with the price then peaking at $139.Oil markets have been spooked this week as Trump appeared willing to maintain the US navy’s blockade of Iranian ports, with Iran responding by keeping the strait of Hormuz all but shut to other oil tankers.Market observers believe that traders are beginning to look beyond the early optimism that a diplomatic resolution could restore Gulf oil flows through the vital trade route, and towards “the reality of the supply situation”

Air France-KLM cuts capacity growth forecast amid expected $2.4bn fuel bill rise

Air France-KLM has cut its capacity growth forecasts for this year as the Iran war drives up its fuel costs by billions of dollars.The French-Dutch airline expects its fuel bill to increase by $2.4bn (£1.8bn) this year as a result of the surge in costs since the Middle East conflict began. In response, it has trimmed its expectations for capacity growth to between 2% and 4% this year, down from 3% to 5% previously

Last Beefeater and Brewers Fayre restaurants to close, with loss of 3,800 jobs, Premier Inn owner says

Premier Inn owner Whitbread is to cut about 3,800 jobs in the UK and Ireland and shut its remaining Beefeater and Brewers Fayre restaurants as it resets its five-year business strategy, amid tax rises and pressure from a US activist investor.The cuts will affect about 12% of Whitbread’s 30,000-strong workforce in the UK and Ireland working in its Beefeater and Brewers Fayre restaurants, which are usually located next to, or inside, Premier Inn hotels. The company said consultations with affected employees would begin immediately.Whitbread said it expected to retain a “significant proportion” of staff affected and would try to find them alternative roles, given it hires about 15,000 people each year.The cuts come after Whitbread began a new review of its business in November, a year after it first announced its five-year plan, after it was hit by higher costs in the chancellor’s budget

‘Nightmare’ queues and missed flights: a turbulent start to EU entry-exit system

Some travellers passing through the new EU entry-exit system (EES) have faced huge delays at border checks, with some waiting for up to three hours, airports say.The new rules have gradually been introduced in Europe since October 2025, and came into effect on Friday in the Schengen countries – 25 of the EU’s 27 states plus Iceland, Norway, Liechtenstein and Switzerland.Hundreds of people responded to a Guardian online callout to share their experiences of travelling to Europe since the rules came into effect. Though some said they had a problem-free journey, many reported severe delays, which have caused some to miss their flights.Travellers described problems with fingerprints not being accepted and additional delays when travelling with children

Rising costs forcing 3m UK households to skip meals, Which? report finds

Three million UK households are being forced to skip meals as consumers resort to drastic measures to deal with rising costs, according to a Which? report published on Thursday.The conflict in the Middle East and subsequent surge in oil and raw material prices has led to businesses preparing to raise prices, putting more pressure on household finances and hitting consumer confidence.The Which? consumer insight tracker for the month to 10 April shows a fall in consumer confidence to -62. This is the lowest level since the peak of the cost of living crisis in 2022 and down from -56 the previous month.Most adults – 71% – believe the UK economy will deteriorate in the next 12 months, with only 9% predicting it will get better

Jerome Powell to stay on Fed board after central bank holds rates steady in defiance of Trump

The US Federal Reserve chair, Jerome Powell, will remain on the central bank’s rate-setting board after his term as chair ends in May, a contentious move that signals continued uncertainty at the Fed.Powell made the announcement after the Fed board on Wednesday left interest rates unchanged for the third time this year, despite Donald Trump’s continued demands for rate cuts.Before Wednesday, Powell said he would step down from the board when the White House’s investigations into renovations at the Fed are “well and truly over with transparency and finality”. Powell’s term as chair ends on 15 May. His term as Fed governor ends in January 2028

US gas prices hit $4.23 high as Hormuz fears drive oil surge

Average US gas prices have hit a new high at $4.23 a gallon, their highest since 2022 and a record since the start of the war with Iran, according to the motor club AAA.The price of Brent crude, the benchmark that influences the price of gasoline in the US, now stands at $114.60 a barrel, up nearly 25% from the recent low since mid-April. US gas prices a year ago averaged $3

Rachel Reeves’s plan to mandate how pension funds invest was always a mistake | Nils Pratley

A simple principle lies at the heart of pension investment: the pension manager must invest in the best interest of the client. UK ministers have often wished UK funds would show more home bias by channelling more pensioners’ cash towards domestic assets in the interests of economic growth, but the fundamental rule of the game has always been understood. You don’t mess with the fiduciary duty.Thus, when Rachel Reeves a year ago unveiled her Mansion House accord – a pledge by 17 of the biggest providers to earmark a slice of workplace pensions for UK private assets – it was made clear the arrangement was voluntary. What’s more, as the signatories emphasised, the commitment was “subject to fiduciary duty and the consumer duty” and “dependent on implementation by the government and regulators of critical enablers”

Oil nearing $120 a barrel for first time since 2022 as Trump maintains Iranian blockade – as it happened

A late update: Oil is now approaching its highest level since the Iran war began.Brent crude has risen over $119 a barrel, up 7% today, after president Donald Trump told Axios he will not lift a naval blockade of Iran’s ports until he secures a deal with Tehran to address the country’s nuclear program.This decision extends the ongoing standoff over the Strait of Hormuz that has caused a global energy crisis.Trump said in a phone interview Wednesday, according to Axios:double quotation mark“The blockade is somewhat more effective than the bombing. They are choking like a stuffed pig

Co-op marking commonly stolen items with forensic spray to track reselling

Co-op is secretly marking commonly stolen items including alcohol and laundry detergents with invisible “forensic spray” to track them, in the latest crackdown on shoplifting as a new law on retail crime kicks in.The supermarket aims to use the technique across the country having tested it in Manchester and London since last year.The spray, which helps the Co-op identify where stolen items are being resold and report it to the police, contains a unique forensic code for a particular location where the items were sold, which also include sweets. Police can then identify which Co-op store the items originated from when investigating physical shops or online stores suspected of reselling stolen goods.Police forces have used similar tactics to track down stolen bikes and valuables, and protect domestic abuse victims

Another RBA rate rise won’t fix inflation – it will just smash households already hit by soaring fuel costs | Greg Jericho

With the release of the March inflation figures on Tuesday showing a big jump, the likelihood of a rate rise next week has become all but certain. Admittedly it was all but certain before the release of the figures, because the Reserve Bank is determined to smash households even though the cause of inflation is overwhelmingly due to international events.A month ago I noted of the February inflation figures that they were out of date the moment they were released given they did not take into account the impact of the rise in prices from the war on Iran.And so it has come to pass. In the month of March alone, inflation rose 1

Reliance on Chinese green tech poses ‘serious’ risk for Europe, experts say

Europe is “sleepwalking” into a series of economic and national security problems because of an over-reliance on Chinese green technology, according to experts.A report co-authored by Michael Collins, a former deputy head of national security strategy at the UK Cabinet Office, described the risks of depending on China for green tech as “serious”.“Europe risks sleepwalking into a series of economic and geopolitical national security problems because of over-reliance on Chinese low-carbon technology,” he said.The report said Europe was heavily dependent on Chinese green technology, with China supplying 98% of the continent’s solar panels; 88% of imports of lithium-ion batteries, which are used in smartphones, electric vehicles and large-scale energy storage; and 61% of imports of inverters, which integrate renewable energy with a power grid. Chinese EV brands are also increasingly popular across Europe

Rukmini Iyer’s quick and easy recipe for green chilli eggs with coriander and coconut | Quick and easy

This might look like a shakshuka, but with lemongrass, ginger and lime, you couldn’t really get away with calling it one – particularly because the noodles make this an easy, flavour-packed one-pan dinner. The crunch of the peanuts is particularly good against the lime-spiked coconut milk – a perfect transitional “is it spring yet?” dinner.Prep 15 min Cook 15 min Serves 21½ tbsp neutral oil 2 garlic cloves, peeled and grated½ stick lemongrass, finely chopped½-1 green chilli, finely chopped (remove the pith and seeds first if you want less heat)5cm piece fresh ginger, peeled and finely gratedJuice and zest of 1 lime 2 large echalion shallots (or small onions), peeled and finely sliced1 tsp freshly ground coriander seeds 1 tsp flaky sea salt 320g baby spinach400ml tin coconut milk, whisked smooth150g packet straight-to-wok medium noodles2 eggsTo serve 15g coriander, roughly chopped 50g salted peanuts, finely chopped½ green chilli, finely sliced (remove the pith and seeds first if you want less heat)Heat the oil in a large, deep frying pan on a medium heat, then add the garlic, lemongrass, chilli, ginger, lime zest and shallots. Stir-fry for four to five minutes, until the shallots are soft and the mixture is aromatic and starting to brown lightly, then turn down the heat and add the ground coriander and salt. Stir-fry for 30 seconds, add the spinach and cook for two minutes, until it is just wilting

A pasta bake and a sumac salad: Sami Tamimi’s prep-ahead sharing recipes

My ideal way of entertaining is completely fuss-free, with everything prepared ahead of time so I can enjoy being with my guests rather than worrying about cooking. I like to put big, generous dishes in the middle of the table, such as this one-tray chicken, pasta and chickpea bake, alongside a fresh salad, so everyone can serve themselves and share a simple, delicious meal.This is a comforting and flavourful dish that brings together tender chicken, hearty chickpeas and perfectly cooked pasta in a rich, pungent sauce. It’s a simple yet satisfying meal that’s ideal for busy weeknights or casual family meals. Everything cooks together in the oven, and the flavours blend beautifully while keeping prep and washing-up to a minimum

The truth about cooking oils: 14 essential facts for healthier, cheaper meals

From avocado to hemp, extra virgin olive and rapeseed, the shops are packed with various oils. But what is worth spending money on? And are any of them actually better for you? The world of cooking oils is confusing. I keep spotting new ones on supermarket shelves, trumpeting their health claims. Cold-pressed avocado oil, extra virgin macadamia oil, organic coconut oil, premium hemp seed oil … Even familiar oils are mired in controversy. Is it OK to cook with olive oil? Should you avoid seed oils? Meanwhile, prices keep rising – earlier this month, Walter Zanre, the CEO of Filippo Berio UK, said supermarkets were “taking the mickey” out of customers over olive oil pricing

The surprising boom in blouge wine: ‘It’s for 5pm, in the sun’

Twenty years ago, a winery could do well selling one white and two reds, says Konrad Pixner, a northern Italian winemaker who set up his vineyard, Domaine de L’Accent, in Languedoc, France, in 2019. But today, importers and bars always ask: “Do you have something new?” So up in the hills, surrounded by deep gorges and limestone plateaus, Pixner is constantly experimenting.After a good harvest in 2023, Pixner walked into the shed he shares with other winemakers at 4am to find that his biggest vat of white wine, pressed from carignan blanc grapes, had overflowed during fermentation. He had run out of space, so he quickly “pumped the white juice into the tank where whole bunches of carignan noir were,” he says, and left them to ferment for 10 days together. In contrast to rosé, made from red grapes left for a short time with their skins on before being pressed, he created “blouge” – a light, fresh wine blended from white and red grapes that’s best served chilled

How to make the perfect custard creams – recipe | Felicity Cloake's How to make the perfect …

Prue Leith reckons the custard cream is “arguably Britain’s most iconic biscuit” – and, certainly, we’ve been dunking this fern-patterned treat in our tea for well over a century, with early advertisements for this “delicious biscuit” placing it, perhaps aspirationally, in the “fancy” category. By 1920, Bermondsey baking behemoth Peek Frean could confidently declare the custard cream “far and away the most popular of all the cream sandwich biscuits”, a status only slightly dented by the time I was at school about seven decades later, when it sat just below its contemporary, the chocolate bourbon, in the playtime snack ratings.Despite my love of both custard and cookies, however, I’ve always found this particular custard-flavoured product a bit sugary and dull. As historian Lizzie Collingham explains in her magisterial book, The Biscuit: The History of a Very British Indulgence, it combines two early industrial foodstuffs, namely custard powder and machine-made biscuits, and though they may have been created in a factory, I think they’re much better made at home.Let’s be honest, the biscuit isn’t really the point of the packet variety – as children, we’d prise them open to scrape out the sugary filling, like bears sucking honey from a split log – but when you bake them yourself, it can be

Impala, London W1: ‘Shamelessly, brilliantly too much’ – restaurant review | Grace Dent on restaurants

Impala is like no restaurant I’ve ever been to, yet it somehow has echoes of almost all of themLate last month, Impala drove into Soho already flaming hot in the hype stakes: this was a sizzling booking to brag about even before executive chef and co-founder Meedu Saad had turned on the stoves. Impala, after all, is a Super 8 restaurant, the group that has, among others, Tomos Parry’s Brat in Shoreditch, which has been constantly, unfalteringly brilliant since 2018. It also runs Parry’s second baby, Mountain, which is likewise wonderful; sometimes weird, yes, but always wonderful. Long before that, back in 2016, they opened Kiln, the famed live-fire Thai counter hangout that cheffy boys in beanies have tried and failed to emulate all over Britain, while Super 8’s beginnings were with the boundary-pushing and much-loved Smoking Goat. That is nothing less than a litany of solid-gold bangers, and now they’ve unleashed Impala by Saad, the former head chef at Kiln

Ifrah F Ahmed’s debut cookbook is a love letter to Somali cuisine, history and people

On a video call from Brooklyn, between stops on her book tour, Ifrah F Ahmed is drinking ginger-root tea. The smell transports her to her childhood kitchen, where her mother often baked aromatic cardamom cake.“That’s a core childhood memory for me,” she said.For Ahmed, food isn’t just about sustenance. It is memory, inheritance and, perhaps most importantly, a record: “Somali history on a plate,” as she puts it

Lure of being a social media chef means youngsters forgoing classic training, Michelin star cook warns

Scroll through your timeline of choice and it won’t be long until you land on a video posted by a social media chef trying to send their recipes viral.Such is the popularity of cooking videos that everyone from Michelin star masters to self-taught beginners like Brooklyn Beckham are setting up tripods on their kitchen counters to capture the perfect cut, cuisson or crust on their culinary creations.But the lure of social media could, according to some industry figures,be causing young cooks forgo the formal training of a catering college.Will Murray, who worked at the double Michelin-starred restaurant Dinner by Heston before opening his own critically acclaimed venue, Fallow, said social media cooking videos sometimes stretch the boundaries of what is possible.“Social media has helped people get into cooking

Disco hit: Penne alla vodka, popular in New York 80s clubs, is now a menu staple

Despite most traditional Italians considering it sacrilegious, penne alla vodka is quickly becoming one of the most in-demand Italian dishes.Previously popular in suburban Italo-American restaurants during the 80s, the dish is now enjoying a widespread resurgence that is being driven by several factors including nostalgia and social media.Featuring a tomato and cream base with a splash of vodka, the silky smooth sauce sits somewhere between coral and carrot on the colour wheel. The Guardian’s Rome-based food writer Rachel Roddy describes it as “luxurious and a bit racy”.Dara Klein, a chef and founder of Tiella Trattoria in London, says the dish “hits lots of comforting notes”, comparing it to a slightly more grownup take on the Italian childhood favourite pasta al pomodoro which is “eaten from day dot”

Benjamina Ebuehi’s recipe for orange, grapefruit and bay jelly | The sweet spot

You’re never too old for jelly, and I think we should all be eating more of it. Unmoulding a jelly and immediately giving it a good wobble is by far the best bit, and makes me giggle every time. Infusing the mixture with fresh bay leaves brings a grownup feel and gentle, earthy notes. While jelly and ice-cream is a classic combination, I love this just with some lightly whipped, unsweetened cream.Prep 5 min Cook 20 min Infuse 30 min+ Chill 4 hr+ Serves 6Neutral oil for greasing220ml freshly squeezed red grapefruit juice (from about 2 grapefruit)700ml fresh orange juice (from about 8-10 oranges)4 fresh bay leaves120g caster sugar11 gelatine leaves (I use Dr Oetker platinum grade leaf gelatine) 200ml double creamLightly grease the insides of a 1 litre jelly mould with a little neutral oil – you can skip this step if you’re serving the jelly straight from a dish or bowl

‘As intense as perfume’: which eaux de vie are worth trying?

Nearly every European country has its own fruit brandy. Some are a bit agricultural so here’s a taste of the bestThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.“I’ve had people burst into tears tasting these – it takes them straight back to a moment in their past

​Folded​, whipped or baked into something golden, ricotta ​i​s brilliant and adaptable

My record for making ricotta and lemon ring cake is three minutes and 42 seconds. That doesn’t include heating the oven or baking, or finding a recipe, which is in my head. It does include getting out the utensils (bowl, spatula, grater, scale, ring tin) and the ingredients (ricotta, olive oil, flour, sugar, baking powder, eggs, lemons), then speed-mixing everything in one bowl, scraping the batter into the tin and getting the tin in the oven via a discus throw. The timer is stopped as the oven door is closed. This is not relaxing cooking, it is entertaining cooking