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Stellantis becomes the second US car giant to strike a tentative deal with the United Auto Workers union.

Ronan Keating thinks it was a "mistake" for Boyzone to carry on without the late Stephen Gateley following his death in 2009.

(Reuters) -Hundreds of protesters demanding a ceasefire between Israel and Hamas forced the closure on Friday of Grand Central Terminal,

The Swiss National Bank’s vice president said the central bank lacked the means to save Credit Suisse from

Nearly two years since the invasion of Ukraine, a handful of western banks and traders from Citigroup Inc.

MOSCOW Russia will confiscate assets belonging to European Union states it deems unfriendly if the bloc "steals" frozen

European bond bulls are counting on slowing inflation to reinforce their view that a downturn is on the

Trade and economy officials from the Group of Seven wealthy democracies have strengthened their pledge to work together to ensure smooth supply chains for essentials like energy and food despite global uncertainties

Tyson Fury has vowed to fight Oleksandr Usyk for the chance to become the undisputed king of heavyweight boxing as the Ukrainian confirmed their meeting on 23 December in Saudi Arabia. Usyk was ringside for Fury’s unconvincing split-decision victory over ex-UFC champion Francis Ngannou in Riyadh on Saturday night. MMA star Ngannou shockingly went the distance in his boxing debut, even knocking down reigning WBC heavyweight champion Fury at one point, but Fury remained undefeated. Two judges gave Fury the fight by scores of 96-93 and 95-94, and the other judge favoured Ngannou 95-94. Fury’s championship belt was never on the line in this bout, though it counts as an official fight. Good thing for Fury, because Ngannou showed early in the scheduled 10-round fight that he wasn’t going anywhere. Afterwards Usyk, who owns the other three global heavyweight belts, turned attention to their showdown, saying: “It’s a big fight. The whole world wants this fight. We’re back in this ring, 23 December, thank you very much, I go to sleep.” Fury said: “It’s been going on a long time, let’s do the fight, over here, for all the belts, the undisputed title of the world. Listen, it’s not up to me, we’d go now. These guys will sort it out, it’ll be my next fight guaranteed.” Fury’s promoter Frank Warren said: “I don’t think the date will be announced just yet. This fight is on. Both fighters want it. Tyson’s got a cut there. We’ll see how it heals. It’s the biggest fight in boxing. Everybody wants to see it. They’ll see it in Saudi, it’ll break all box office records.” Fury had previously criticised the timing of an initial announcement of his fight with Usyk, which came out during his preparations for Ngannou. “It wasn’t my choice,” the Briton, 35, said on The MMA Hour on Wednesday 25 October. “I would never in a million years do that, but the people who are putting these fights on, who are paying the money, they’re in control. They’re the promoters of the event. “So, the paymaster does what the paymaster wants, basically. But if it was up to me, I would have never, ever, ever done that, ever. Because I never count chickens before they hatch, ever [...] They should never announce fights before the first one happens, because that’s how people get knocked out. “But I’m not even looking at the next fight. I’m only concentrating on Francis. If it means breaking these two hands and getting a cut right through [my eyebrow] to win, I will do it. Don’t worry about that. Nothing else matters, only Saturday night. “I wasn’t happy at first, for them to announce it, but there was a lot going on in the background. For me, I don’t concentrate on any other fight other than Saturday night. What happens in the future stays in the future. “I’m living for today and this moment. My moment now is to fight Francis for the ‘baddest man on the planet’ title, and when I’ve won that, only after I’ve won that, I won’t even think about my next [fight] until I’ve had a week off and spent some time with my family. I’ve been in camp 12 weeks.” Read More Tyson Fury survives knockdown to beat Francis Ngannou by controversial decision David Adeleye punches referee on Fury v Ngannou undercard Fury vs Ngannou stream fails as fans left with screeching sound Amir Khan gifts Eminem luxury watch before clashing with fan over gesture Cristiano Ronaldo ‘punches’ Tyson Fury as pair joke ahead of Francis Ngannou fight How much money are Fury and Ngannou earning for fight tonight?

Several hedge fund managers have started ratcheting up their exposure to uranium stocks, as they bet on significant

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

Trade chiefs of the most advanced economies criticized some nations for exploiting the commercial vulnerabilities of others to