‘A huge day out’: Lachlan Morton makes history with 648km Auckland to Wellington ride in less than a day
Why wine is going to start costing you more – plus four inflation-friendly bottles
At the start of this month, the new wine duty was fully implemented by our current government, having been introduced by the previous one. Cheers, guys. But what, exactly, has happened, and how have things now changed?The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more
Stark, Mersea Island, Essex: ‘Quite unlike anything I’ve ever been served’ – restaurant review | Grace Dent on restaurants
Not many dinner reservations require me to check the tide tables first, but getting to Stark, a small, tasting menu-only restaurant on Mersea Island in Essex, on a full moon or a new moon when the Strood causeway is flooded can be a bit tricky. But don’t let that put you off; in fact, I found the jeopardy rather exciting.Stark by Ben and Sophie Crittenden is the latest reprise of the pair’s former 12-seater in Broadstairs, Kent. The couple, seeking a better work/life balance, upped sticks here to the Côte d’Azur of Colchester, to open this brand-new Stark, which has slightly more covers (20 or so) and is, frankly, about as “independent” as a restaurant can get. We made the trek one Saturday evening, and were originally booked in for 6pm, until the Crittendens called to ask if we’d not prefer to eat later, because we’d be dining alone, a sweet attention to detail that only small operations such as this have time to pick up on (see also the Troublesome Lodger in Marlow)
Nearly 500 cat figurines stolen from Gordon Ramsay’s London restaurant
Nearly 500 cat figurines were stolen in one week from Gordon Ramsay’s new London restaurant, the TV chef has said.The restaurateur, 58, recently launched Lucky Cat 22 Bishopsgate by Gordon Ramsay in one of London’s tallest buildings, which features the beckoning Japanese cat models called maneki-neko.He told ITV’s The Jonathan Ross Show there had been numerous thefts.Ramsay, known for his Hell’s Kitchen and Ramsay’s Kitchen Nightmares reality TV programmes, said: “The cats are getting stolen. There were 477 stolen last week – they cost £4
Bored kids and empty cupboards? Try these child-friendly recipes this half-term
This is an extract from our weekly Feast newsletter, written by Felicity Cloake, Meera Sodha, Rachel Roddy and others. Sign up here to get it free to your inbox every Thursday.Happy half-term everyone! If you are a parent reading this, the chances are you are in desperate need of a snack/strong coffee/stiff drink. I start these school breaks with great intentions – lots of wholesomeness, baking, arts and crafts, and so forth. But the snack cupboard is now bare, the kids have had a side of cucumber sticks with every meal as a token bit of “green” and there are only so many episodes of Bluey I can take (actually, that’s a lie, but you know, we can’t have it playing all day)
This is my final OFM column. Here’s what I’ve learned about buffets, ‘clean eating’ and what not to serve food on | Jay Rayner
I have been writing this column for 15 years. That means there have been 180 of them, filled with wisdom, insight, whimsy, prejudice, contradiction and sometimes just outrageous stupidity, all of it interrogating the way we cook and eat now. As this is my last of these columns I thought, as a service, I should summarise the key points. Are you ready? Good. Let’s go
How to make rhubarb crumble – recipe | Felicity Cloake's Masterclass
When I last set finger to keyboard on this subject, I claimed that anyone can make a decent crumble. Age has made me slightly less generous; we’ve all chewed our way through dusty scatterings of flour and stodgy doughs that, delicious as they may have been, could, honestly, also have been a lot better. Fortunately, perfection here is not difficult.Prep 10 min Cook 40 min Serves 6-8800g rhubarb 40g demerara sugar, or white sugarA pinch of spice (ginger, cinnamon – optional)For the crumble topping 150g plain flour 75g demerara sugar ¼ tsp salt 75g ground almonds 170g chilled unsalted butter 25g skin-on almonds, or other nuts (optional)Nigella reckons rhubarb is “the best crumble in the world”, but the recipe can, of course, be adapted to other fruit, according to both taste and season (or, indeed, to frozen fruit at any time of year); for other options see step 8. The fruit will be hidden underneath the topping, so crumble is also a great use for less lovely thicker or greener stems of rhubarb, underripe stone fruit, gluts of apples, etc
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