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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

Some held up pictures of those taken hostage or killed, some lit candles, while others stood in tears.

On Tuesday, Pep Guardiola had been happy to eulogise about Rodri, quick to agree when it was suggested his fellow Spaniard was the best midfielder in Europe at the moment. Yet as the man who earned Manchester City their first Champions League trudged past him, Guardiola stood and stared. There were no consoling words, no arm around the shoulder, no superlatives and no celebration. The City manager may have already been counting the cost of a red card. Not against Nottingham Forest, who were beaten anyway, but for the three occasions when he will be without a talisman. Rodri will be banned against Newcastle, in the Carabao Cup, plus Wolves and Arsenal in the Premier League. The loss of a big-game player for the biggest match of City’s season so far could be telling. A couple of seasons ago, Rodri was City’s match-winner against Arsenal. There will be no repeat in October and the chances are that Mikel Arteta will welcome his suspension. Certainly, if anything halts City, who equalled their longest winning start to a Premier League campaign, it could be a loss of key players. Suddenly Guardiola, the manager who collects midfielders, looks short of them. Ilkay Gundogan is gone, Kevin de Bruyne is injured for the long term, Mateo Kovacic and Bernardo Silva for the short term. City will study the fitness bulletins for the Croatian and the Portuguese, particularly ahead of the trip to the Emirates Stadium. A rare sighting of Kalvin Phillips on the pitch, and not merely for the last couple of minutes in a token cameo, counted as a desperate measure, by Guardiola’s standards. If Rodri has acquired a ubiquity of late at City, this was an illustration it is not always a benefit. He has been a scorer more than before and turned creator, with a wonderful pass that led to Phil Foden’s opener. But when there was a flashpoint immediately after half-time, it involved him. After they had bumped chests, he grabbed Morgan Gibbs-White by the throat; the hysterical reaction of the Englishman scarcely helped his cause, but the Spaniard’s reaction was needless. It seemed out of character, too: Rodri is no stranger to yellow cards but this was the first red of his City career. As VAR upheld referee Anthony Taylor’s decision, it is hard to imagine it will be overturned should City appeal. It came in the context of a match that felt unnecessarily fractious. Guardiola got a first-half yellow card for dissent and Ederson a caution for going head-to-head with Taiwo Awoniyi, while Forest amassed seven bookings. Yet Rodri’s exit also meant that from the most comfortable of starts – City had two goals within a quarter of an hour, 90 percent of possession after 27 minutes – they had to offer an illustration of their grit. Plan B for Guardiola was to withdraw two of his attack-minded players, Jeremy Doku and Julian Alvarez, and overload on defenders, with substitute Nathan Ake making it five at the back. Amid a role reversal – Forest, initially defensive, sent on Anthony Elanga, Callum Hudson-Odoi, Chris Wood and Divock Origi - a clean sheet was secured with the aid of a 5-3-1 formation that Guardiola rarely deploys. It was a testament to their defending that there were few alarms. But it made a break from the norm whereas, until Rodri’s sending off, there was a familiar feel. The bare facts are that City have played 20 games at the Etihad Stadium in 2023 and won all 20; it is still the case that the last team to emerge with a draw here were Frank Lampard’s Everton. There was another recurring theme. After scoring once, but mustering several glaring misses, from 15 shots across the games to West Ham and Crvena Zvezda, Erling Haaland converted his first chance. The 6.66 percent conversion rate from those two games was consigned to the past, aided by poor marking by Forest, when Matheus Nunes stood up a cross and the Norwegian supplied an emphatic header. It was a first assist in City colours for Nunes, the summer signing from Wolves, and a second City goal. Haaland should have had a second of the day, volleying over from Ake’s late cross, but by then he was isolated in attack. Forest had begun by dropping captain Joe Worrall, despite fielding a back five. They still conceded inside seven minutes, twice within 14. The opener at least offered Rodri something to savour. He provided the kind of pass more associated with the injured De Bruyne, a diagonal ball behind the Forest defence for the on-rushing Kyle Walker to cushion a cut-back. Foden hooked in a half-volley. It seemed to set the tone for a stroll, but the side-effect of victory – with Rodri’s dismissal – means it may yet prove an afternoon City rue. Read More Pep Guardiola provides positive Jack Grealish update ahead of Man City return Kyle Walker to continue as Manchester City skipper ‘until the time is right’ Julian Alvarez relishing Erling Haaland link-up as Man City launch CL defence

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