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Yaya Toure has told Harry Kane to stay at Tottenham for the rest of his career. The England captain’s future has come under constant scrutiny this summer and Kane has regularly been linked with a move to Manchester United or Bayern Munich. Spurs are insistent they will not sell their star player, despite him entering the last year of his contract, and Toure thinks Kane should end his career at his boyhood club. Toure has had the chance to witness Kane at close quarters during his spell on the academy’s coaching staff and recognises his star quality. “Harry Kane is a brilliant player and a brilliant leader,” the 40-year-old, who has just taken a coaching job at Standard Liege, told the PA news agency. “For me I hope he is going to stay at Tottenham. What he did last season was incredible. “I hope he is going to stay, being involved with the staff I can see how familiar they are, they all believe in each other. “He came from the academy, he is different. He is not like (Sergio) Aguero, who came in from Atletico, he is at home. “I hope he is going to stay because he is a good player. Why not retire there, like (Paolo) Maldini or Gerrard did at Liverpool, if he does that it is going to be very significant.” Spurs’ inability to win a trophy over the last 15 years has been the main reason why Kane has been linked with a move away. But Toure believes the club is set up for success and Kane is integral to that. “Tottenham have everything to be successful, when you see the stadium and facilities, they are brilliant,” he added. Harry Kane is a brilliant player and a brilliant leader, for me I hope he is going to stay at Tottenham. Yaya Toure “What’s left now? Maybe change players, I don’t know. “But the competitiveness of the league, you have to match that. “What Manchester City are doing, you have to match that if you want to win. “That is what I learned when I was at top clubs, week in week out, try to improve the club to be successful. “I hope and believe that if Harry Kane stays, new players will join, the club will be improving and better and they will be able to challenge for something.” Before Toure heads to Belgium to begin at Standard Liege, he will first put his coaching skills to use on the launch of Amazon’s Prime Day, as a Prime customer can buy a private coaching session for them and three friends. He said: “I couldn’t stay away from coaching in the UK for long, but this is a fun one. “Amazon approached me because like them, I’m known for reliable delivery, so for Prime Day I’m going to be working with a group of football fans to give them a training session and show them a thing or two. “With the new season coming up, I’ll look to put them through their paces with knowledge I’ve gained through my years at clubs such as Barcelona and Manchester City. “It’ll be one last training session in England for a while.” ::Yaya Touré will give one lucky Prime customer and their three friends a football training session to learn perfect delivery this Prime Day. Prime Members should check out www.amazon.co.uk/primeexperiences throughout 11th and 12th July to purchase. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Football rumours: Saudi clubs join growing interest in Thiago Alcantara Jodie Burrage takes centre stage as Wimbledon plays catch-up on day three Dan Evans targets short break from tennis after latest Wimbledon disappointment

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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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