List of All Articles with Tag 'f'

The World Bank's Turkey director said on Thursday that the economy was heading in the right direction but

First, they came for our energy bills. Now, they’re waging war on our beloved fish and chips. When will the tyranny end? Probably not any time soon and certainly not in Padstow, where Rick Stein has decided to add a £2 surcharge for extras like gravy, curry sauce and aioli at his fish and chippy. Apparently even celebrity can’t protect you from “food inflation, energy costs and rising wages”. Naturally, all hell broke loose among Padstow punters, who were outraged at the additional cost to their already £20 order. “I’ve always felt that there’s something of the night about him,” one decried. “Let’s boycott it,” exclaimed another. Let me add an unpopular opinion to the opprobrium. Back off, penny pinchers. Ketchup doesn’t come for free just because you decided to dine at Stein’s. It’s a product like any other, and it comes with a price. Why should Stein, or any other restaurant, have to pay it? As a restaurant critic, I’m aware that dinner is getting quite dear. But my advice for anyone complaining about prices is: have some perspective. My initial thoughts on hearing the news from Padstow were twofold. Firstly, if you don’t want to pay upwards of £20 for fish and chips, why don’t you just… go somewhere else? Stein’s is hardly the only joint in town. It’s also not the highest rated so if you are splashing the cash, splash it elsewhere. Secondly, what do people expect? Prices are going up in every aspect of our lives. Restauranteurs aren’t immune to that – they face exactly the same problems we do, if not more. The only thing alarming about the news is that even a brand as big as Rick Stein’s is struggling to survive. For a sachet of Heinz mayonnaise, sure, Stein should probably suck it up (though I imagine that, too, costs more these days). But is it so far-fetched to charge for condiments that are made in house, on the day, with quality ingredients, by trained chefs? Yes, Stein could just plonk it onto his already extortionate prices (£16.95 for cod and chips? You must be joking), but I imagine you might have a thing or two to say about that as well. At least he’s giving you the choice of paying for condiments at all. If you replicated the recipe at home, I’d be surprised if you could get the ingredients for under £2 in the supermarket. That perspective should extend to the impact our changing climate has had on fishing. We’re catching far fewer fish, which has driven up the price of a catch by 11 per cent in the last year. Politics also plays a role, where tariffs on Russia, which previously supplied 40 per cent of white fish in the UK, have forced fishermen to cast their nets elsewhere. The cost of vegetable oil has also gone up by 80p per litre. Given the fish and chip industry uses somewhere in the region 100,000 tons of the stuff, that’s an enormous cost for restaurants to shoulder. Even potatoes are heading upwards of £400 per ton due to increased fertiliser costs and the impact of last year’s hot summer. Then there’s the energy crisis – businesses don’t enjoy a price cap. You can see what I’m getting at. It’s a perfect storm. While arguments that a business as big as Stein’s should be able to absorb the costs somewhere in the empire are totally fair, the news reflects the struggle of all restaurants to reconcile spiralling costs with diner expectations. Earlier this year, Mandy Yin, owner of London laksa bar Sambal Shiok, responded to complaints from diners that prices were too high with a detailed breakdown of how much it costs to produce a single dish. From a portion of their £13 fried chicken, the business only makes 30p. This whole debacle also reminds me of a conversation I had recently with Charlie Bigham, a household name mainly for his boujie “ready meals” (he despises the term). When I asked him to justify why his fish pie now costs around £10 for two people, he gave me the usual spiel about rising costs etcetera, then asked: but why are we so obsessed with paying less and less for food? If we care about the quality of the produce, the impact on the environment and fair pay for the people that work in the industry, shouldn’t we be prepared to pay a bit more? For those lucky enough to be in the contingent that can afford fish and chips, £2 curry sauce might not be the hill to die on. Don’t get me wrong: I think it’s outrageous. But I don’t blame the restaurants. Next time you’re in Padstow, a little understanding, perspective and kindness would go a long way. Read More London’s best new restaurants: From Spanish-Welsh fusion at Mountain to British kitsch at 20 Berkeley The dish that defines me: Michele Pascarella’s Neapolitan ragu Is bottomless prosecco going to be killed off by climate change?

China is promoting new economic opportunities for Taiwanese people while at the same time ramping up military activity around the island it claims as its own

Sebastian Vettel refused to rule out a return to F1 when questioned about the likelihood of a dramatic comeback. The four-time world champion retired at the end of the 2022 season after two years of frustration at Aston Martin. The finale to his stay in the sport was a far-cry from the glory years, namely with Red Bull with four straight titles from 2010-2013, as well as championship tilts with Ferrari. But Vettel, 36, admits he “can’t exclude” the prospect of a return in the future, when asked by Sky F1’s Martin Brundle whether he would return to the grid in a similar manner to the likes of Fernando Alonso and Kimi Raikkonen. "I can’t say no, because that you don’t know," the German said. "I think it’s something that if you asked all of them, probably some of them would have said ‘no’. And some of them I don’t know, but in the end all of them came back, so I can’t exclude it. "It probably will depend much on when, and obviously it’s not endless, because 36 is not like, ‘yeah in 10 years’ time’. "Maybe I think about it then time has passed but it will depend on the challenge, whatever, but it’s not in my head right now.” A 53-time race winner, Vettel made his F1 debut in 2007 before claiming his first victory at Monza with Toro Rosso in 2008. Yet his last three seasons in the sport – one with Ferrari, two with Aston Martin – saw him finish 13th, 12th and 12th again in the Driver Standings, though did see him take on roles as a climate activist and LGBTQ+ rights campaigner. "I’m enjoying the sort of outlook of the challenge of what to do next,” Vettel added. “It will be the way I see it, the biggest challenge for any racing driver and the biggest challenge for any sportsman, sportswoman, what do you do after? "Because naturally you will be like 30-35, 40-45 - depending on your sport and discipline. And then what? "There’s a lot of life left and life can be great even though you’re not racing, you know, the absolute limit in the fastest car in the world, but you can still do lots of great things that give you great pleasure." Vettel was speaking to Sky ahead of this weekend’s Singapore Grand Prix, where the German won his final race of his F1 career in 2019. Read More Farewell Sebastian Vettel, a four-time F1 champion who stood for something bigger than racing How does Max Verstappen’s win-streak compare to fellow record-holder Sebastian Vettel’s? Alfa Romeo confirm driver line-up for 2024 F1 season F1 Singapore Grand Prix: When is practice on Friday at Marina Bay? Red Bull chief apologises to Sergio Perez over ‘offensive remark’

By Tassilo Hummel and Marine Strauss PARIS (Reuters) -Belgium said on Thursday it would review potential health risks linked to

By Rishika Sadam HYDERABAD, India India's Goa state has warned the local unit of Abbott Laboratories it plans

Jesse Lingard is continuing to train with West Ham United but has received offers from Turkey, Saudi Arabia, Qatar and MLS, 90min understands. The 30-year-old h

(Reuters) -Citigroup now expects the U.S. Federal Reserve to raise its key interest rate by 25 basis points (bps) in

A Chevron Corp. liquefied natural gas plant has reported a production outage as workers escalated a strike action against its Australian operations that threaten global supply

France is sending military forces to distribute water on the French Indian Ocean territory of Mayotte

BROOMFIELD, Colo.--(BUSINESS WIRE)--Sep 14, 2023--

Chris Sanigar has coached world champions and is now training a young boxer displaced by war.