Ezri Konsa had to scrap plans for a winter getaway after his late call-up but the Aston Villa defender always believed it was a case of when rather than if his England chance would come. The talented 26-year-old has long been tipped for a senior call-up, only to once again miss out on a maiden call-up when the squad for the final Euro 2024 qualifiers was announced last Thursday. But an injury to Lewis Dunk opened up a last-minute spot in Gareth Southgate’s set-up, leading to a surprise phone call after Villa’s 3-1 victory against Fulham at the weekend. “I was literally driving home after my game on Sunday,” Konsa said. “Me and the missus were talking about having a little break, going away. “Two minutes later I ended up getting the call. It was a weird feeling. It didn’t really sink in until I got home. “The missus was crying a bit, she was more excited than me! I’d rather be here anyway (than on holiday), so it’s fine.” It has certainly been a whirlwind few days for a player whose belief has never wavered despite much-mooted England opportunities failing to materialise break after break. “It is a proud moment for me and my family,” said Konsa, who was part of England’s 2017 Under-20 World Cup win. “It is a dream come true, ever since I was a little kid I wanted to play for England so I’m just grateful for the opportunity. “I knew I had a lot to work on in my game, only recently in the last two seasons we have excelled at Villa and that part of it has helped me become the player I am today. “I knew my time would come. It was just a matter of when. I was patient and, as I said, me and my family are really happy. “I always believe in myself and always back myself and I am really enjoying my football now.” From Charlton to Brentford and on to Villa, the defender has stepped up when he has needed to and is ready to do the same with England. Konsa could make his debut in the final Euro 2024 qualifiers at home to Malta or away in North Macedonia, giving him the chance to stake his claim for next year’s finals. “Yeah of course that is every player’s target to want to go to a major tournament and play for your country,” he said. “That is definitely on my list and definitely something that I am planning on doing.” Winning a cap is his first focus as Konsa looks to follow a star-studded group of graduates from Senrab – the well-known east London youth team, where coach Tony Caroll revealed he was nicknamed ‘Little Rio’. Konsa says Rio Ferdinand was one of the players he idolised, as was John Terry – a fellow ex-Senrab player that he loved growing up and learned a lot from during his time as Villa coach. “I worked with him for two years and he really helped my game,” Konsa said of “legend” Terry. “I used to ask him a lot of questions on how he was able to maintain playing at such a high level and he gave me a lot of advice. “I took that on and it has definitely helped me get to where I am today. “Yes, he was in touch and he sent me a nice message. “He just said ‘congratulations’ and that I needed to enjoy it and be myself.” Read More Incoming Welsh Rugby Union boss vows to ‘turn this round’ after damning review Fin Smith targets England debut next year having caught Steve Borthwick’s eye Cesc Fabregas determined to take ambitious Como into Serie A Jos Buttler admits to ‘mistakes’ during England’s World Cup campaign Anything is possible – Eric Dier on Tottenham’s Premier League title challenge Welsh Rugby Union was a ‘toxic’ environment, independent report finds

Joe Rogan tasted a spoon of mad honey and then offered it to his guest Sam Tallent while wondering about the product's legal status

Welcome to Gemini Season! After a tumultuous era of eclipses and a healing Taurus New Moon, the cosmic climate significantly lightens up this week. This week is relatively chill, astrologically speaking, but now that Mars, the planet of action, is in the fiery sign of Leo for the next six weeks, many of us will feel like we’re entering a bolder and more courageous phase of our lives. This is the time to be like iconic Leo J.Lo and step into main character energy. Let your light shine!

LONDON--(BUSINESS WIRE)--Oct 25, 2023--

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German and Indian companies have signed an agreement that envisions the possible building of six military submarines for India

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What does a “smacked cucumber” look like? What is a “rutabaga”? Why does a “spiny caldereta” sound so threatening? Is “blackened” just a fancy word for “burnt”? These are some of the many questions diners have to grapple with when they look at a menu in some restaurants these days. But Britons are a shy bunch who would rather curl up in a ball and disappear than actually have to utter these queries out loud to a waiter. I would know – my husband is one of 41 per cent of diners who would choose to google an unfamiliar menu term under the table instead of asking for clarification, according to recent research from reservation service Resy. Whenever me and my husband come across an obscure word on a menu, my suggestion of asking the waiting staff to explain is swiftly shot down by the appearance of his phone, followed by a muttered definition from a search engine. Navigating a menu has become harder in recent years. It’s not just the use of lesser-known techniques, nor the use of alternative words for common ingredients (a rutabaga is a turnip and a cep is a porcini or pennybun mushroom, by the way). With Covid came menus only available via QR code, a development that’s now the bane of eating out – some restaurants still use them. It means having to point our stupid camera phones at stupid, alien-looking squares and scroll through the menu in stupid silence, as if we need to be even more enslaved to our devices than we already are. And then, if menus do get printed, they’re impossible to see because restaurants insist on turning their lights down lower and lower. Or they print the text in smaller and smaller typeface, making it a struggle to read even with 20/20 vision – which I haven’t had since I was 10. I’ll never forget trying to read the menu at the ever-trendy Smoking Goat in Shoreditch in 2019, me and five of my companions sat squinting in the dark with our phone torches on. Going to a restaurant should be a relatively easy endeavour, an experience free of stress and embarrassment. But recent menu trends might be off-putting to the customer, says Gavin Rankin of the Mayfair-based French brasserie restaurant Bellamy’s. “Restaurant menus are supposed to seduce you, to persuade you,” he tells me. “There’s a tendency now to list vegetables or ingredients nobody’s ever heard of, but I don’t like it and people don’t like having to ask questions about what something is because it makes them feel foolish. Restaurants aren’t out to humiliate the diner.” Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative Hugh Richard Wright, restaurant PR But could it be a good thing for menus to spark conversation between a diner and the restaurant? When I ask Rankin this, he blows a raspberry down the phone line, though not rudely – just in exasperation. “There’s something a bit… aggressive about it,” he says. “You can see on some menus they are deliberately choosing to list things that will force people to ask. Keep it simple, in my opinion. It’s different if you’re trying a really unfamiliar cuisine, but not when you go to an English or French restaurant. You should be able to look at a menu and be happy to eat 90 per cent of it with pleasure.” I’m someone who’s quite happy to have a chinwag with the waiter and ask questions about a menu. I also like it when a menu provides the opportunity to learn something new. But Rankin is right in pointing out that many diners don’t like asking questions at all, and menus shouldn’t force a diner into having to enquire about every single item. Hugh Richard Wright, leading restaurant PR and man-about-town with years of eating and consulting experience under his belt, says restaurants need to be mindful of striking the right balance with their menus. “A menu is more than just a list of dishes,” he says. “It should tempt you and excite you, so the descriptions should be tantalising. A menu that makes you want to have a conversation with your server is nice but it’s a balance. You don’t want to have everything explained to you and to go through every dish asking, ‘What’s this, what’s that’. That’s what a lot of places get wrong.” He adds that a menu should give the diner a “realistic impression of what you’re getting on your plate” – a reasonable enough expectation that some restaurants have foregone in favour of just listing ingredients. “For example, ‘pork, leek, kumquat’. It should describe how the pork is cooked. Is it pulled pork? Or roasted? Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative.” David Paw, international editor at Resy, advises that we shouldn’t be put off by a sparse menu. “It may be deliberate,” he says. “The restaurant is setting up the chance for a guest and the front of house staff to engage in a dialogue. I lean into these moments as opportunities to have a chat about ingredients, techniques, and the kitchen’s creative process. I’d encourage diners to always try to ask for more information. Even frequent diners are always learning and expanding their food vocabulary.” It comes down to what kind of experience we’re looking for when we dine out. For some, like Paw and myself, it’s fun and exciting to come across new things on a menu. But for many, given that eating out nowadays is much more of a pricey indulgence than it used to be, relaxation is key, not being challenged. This isn’t to say that every single restaurant should acquiesce to simplicity, but it would be no small potatoes to consider ways to make a diner feel less like they need a thesaurus before sitting down. It doesn’t diminish a fine restaurant to make its menu more accessible – instead, it would make it so much more appealing, bringing incredible food to the many instead of the few. That said, we go to restaurants to eat food we wouldn’t normally cook ourselves, and often food that we’re not familiar with. There is so much joy to be had in allowing new flavours and textures to colour your palate, and the culinary world has never been more creative or diverse than it is right now. So in a time where suspicion of anything unfamiliar is rife, perhaps it would do us all some good to try something new on our plates. Next time you’re stuck, ask your waiter for assistance. I promise they won’t bite. Read More Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life

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