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By the time I sit down at my table in Dorshi, a charming southeast Asian restaurant in the town of Bridport, Dorset, I’m exhausted but excited. The dumpling-forward eatery, tucked inside an alleyway, takes its inspiration from the streets of Penang, Malaysia. It has a hole-in-the-wall feel that many restaurants on the food-obsessed island have, as though you’ve squeezed yourself between two buildings only to find food heaven awaiting you. Opened by friends and owners Jollyon Carter and Radhika Mohendas in 2016, the pair had first spend time travelling around the UK to bring their delicious morsels to festivals, outdoor events and supper clubs. The Malaysian connection is made even clearer after I discover that Mohendas hails from the Southeast Asian country. Although she is absent from Dorshi on the night, I can see the cultural influence in everything – from the menu design, to the white sheets of paper clipped onto the tables, to the short, breezy curtains that hang down to give some semblance of separation between spaces. The presence of paper “tablecloths” suggest your meal might get a little messy, but it’s all part of the fun. The menu is also exciting, divided into dumpling and non-dumpling dishes, with unexpected combinations like pork and Bury black pudding, hot smoked fish, beancurd, and capers, and field mushroom and Dorset red cheddar. I want to order as many things as possible. But getting to this point of my evening has taken almost eight hours, when it should have taken no longer than four. My journey to Bridport began promisingly: there were no train strikes and my guest and I were well prepared with snacks and tinnies for the two-and-a-half-hour journey from London Waterloo. But no sooner had I stepped onto the train things began to go south – both literally and figuratively. The air conditioning was bust and the carriage got muggier and muggier as it crawled along the tracks. The train got stuck mid-way through the journey, leaving us wondering if we would be stranded at Brockenhurst for hours. By the time we actually arrived in Bridport, the journey had stretched to more than five hours. And really, I should’ve known this would happen considering the state of Britain’s railways. But this wasn’t even the end of our travel woes – later, we would discover that getting a taxi to pick you up on time in rural Dorset is something of a rarity, and trying to flag a taxi back to the hotel after 9pm was nearly impossible. Never mind though – here we finally are at Dorshi, stomachs rumbling and hopes high. We order all the aforementioned dumplings, with the addition of the white fish and sorrel number. For the non-dumpling dishes, one of the friendly waitresses recommends a celery, cucumber, strawberries and lovage salad coated in a kind of sauce made from cashews and nori seaweed, which was crunchy, fresh and delicious. We also indulge in fried shimeji mushrooms flavoured with togarashi, a Japanese spice blend of chilli flakes, seaweed and sesame seeds, and served with a seaweed mayo, as well as Hakata noodles (a type of ramen noodle) with the house broth and smoked garlic oil. Each dish is carefully crafted and balanced, making for perfect bites every time. The pork and black pudding steamed dumplings are succulent, while the hot smoked fish and beancurd fillings encased in crispy fried dumpling dough are a crispy, salty revelation. Mushroom and cheese in a dumpling? Yes please, I’d have 10 more of those if I could. I even go out on a limb and try a “kimchi pickleback” – a shot of tequila chased by a shot of kimchi juice. It’s a strange but wonderfully funky combination. Dorshi doesn’t fail to disappoint on any count, and it’s easy to see why everyone I had spoken to that day had raved about it. When we finally return to the family-run Outbuildings, where we were staying the night, I rave about the dumplings we had just devoured to Ed Whitehead and his husband Dom, who had welcomed us with warm smiles to what they describe as a “mini Soho Farmhouse”. The luxurious farm stay (three words that sound strange strung together, but somehow work) was a huge treat that we enjoyed immensely, even going so far as to run the outdoor bath at The Coop the morning after and soak in the calmness of the countryside. Naturally, our taxi back to the station was late and we had just three minutes to spare before jumping onto our train back to London – which was also delayed. But despite all the travel woes, I’d love to go back to Bridport, stay at Outbuildings and dine at the lovely Dorshi again. If only the country’s public transport systems would get its act together, then everyone else can do the same, too. Dorshi, 6 Chancery Ln, Bridport, DT6 3PX | dorshi.co.uk | 01308 423221 Read More The best outdoor restaurants, terraces and rooftop bars in London to book now In Horto: Hearty, outdoorsy fare in a secret London Bridge garden The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home

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OpenAI has built a new bot that will crawl over the internet, gathering information to educate artificial intelligence systems. Operators of websites will be forced to actively opt out, and block the bot, if they want to stop it taking data from their site. Artificial intelligence systems such as OpenAI's ChatGPT rely on vast amounts of data to train their models and learn how to give the correct outputs. So far, much of that data has been taken freely from the web. That has prompted numerous complaints from authors and other web users. Many have criticised OpenAI and others for taking personal information and copyrighted content to train their models, with that writing potentially informing or even being replicated in the system's answers. Artificial intelligence companies have also faced criticism from others who claim that such crawlers are stretching their web infrastructure. Elon Musk, for instance, has said that the load from such bots has forced Twitter to place limits on how many posts users could see on the site. OpenAI's existing ChatGPT 3.5 and 4 were trained on data taken from the internet that was taken up to late 2021. There is no way for owners of that data or the websites it was gathered from to remove it from OpenAI's models. Now OpenAI says that the new system, named 'GPTBot', will be crawling over data and writing on the web to gather more information to train future models. It told website administrators that they should include instructions to the bot to stop it from crawling a website, if they did not want that information to be gathered. Administrators are able to include such information in a file called "robots.txt", which gives instructions to other crawlers such as those used by Google for its search results. OpenAI says the bot "may potentially be used to improve future models". It also says that it is built to "remove sources" that require a paywall, gather personally identifiable information or have text that violates its rules. It suggested that letting the bot access sites "can help AI models become more accurate and improve their general capabilities and safety". Read More Meta’s Twitter rival Threads sees ‘steep drop in daily users by 80 per cent’ Google Assistant will be ‘supercharged’ with AI like ChatGPT and Bard PayPal launches dollar-backed cryptocurrency

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LOS ANGELES--(BUSINESS WIRE)--Jul 11, 2023--

Luis Diaz scored a fairytale second-half double to fire Colombia to a 2-1 upset over Brazil on Thursday, capping a roller coaster month that saw his father...