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Restaurant sparks outrage for "ridiculous" fee

<p>As inflation rates continue to rise it is not surprising that restaurants are charging extra fees, but one disgruntled customer was particularly shocked to see this "ridiculous" fee on their bill. </p> <p>The customer, who dined at restaurant and cocktail bar in Georgia, USA shamed the restaurant for charging their customers a $20 fee for “live band entertainment”.</p> <p>They shared their complaints on Reddit with a copy of their receipt and an unexpected fee at the bottom which read: “Two Live Band Entertainment Fee — $20”.</p> <p>Most people in the comments were equally annoyed and called the fee "ridiculous". </p> <p>“This is one of those leave money on the table, hand the waiter a tip and leave, sorry but if I didn’t order it, I’m not paying for it,” one wrote. </p> <p>“Great way to not have repeat customers,” said another.</p> <p>“This will backfire for them, just be honest and upfront," a third added. </p> <p>Other commenters were less sympathetic and did not understand why the customer was complaining when it looked like they could afford it. </p> <p>“When you’re paying seven dollars for a bottle of water, you really don’t get to complain about ‘unexpected costs.’ You knew what you signed up for," one commenter wrote. </p> <p>“Imagine a live band getting paid, huh,” another added. </p> <p>“They’re buying $7 bottles of water, they can probably afford it,” added a third.</p> <p><em>Image: Getty/ Reddit</em></p> <p> </p>

Money & Banking

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Restaurant's kind act for struggling Aussies

<p>As Aussies continue to adapt to the rising cost-of-living, one restaurant owner took it upon herself to give back to the "struggling" community. </p> <p>Aleeya Hamidan the owner of Manoosh & Co in Eagle Vale, southwest of Sydney, realised that a lot of people in the community are struggling to afford food.</p> <p>"Prices are going up in rent, and there are a lot of large families that live here as well. They don't have much spare money to go out and eat with their kids after school,"  she told <em>Yahoo News Australia</em>.</p> <p>So, she decided to implement a system where customers in need can get a free meal that has been paid for by other customers. </p> <p>The text: "Please take one if [you're] in need!! Already paid for from our beautiful customers" is written on a whiteboard, with six receipts containing various orders valued at around $10-$12 attached to it. </p> <p>Hamidan was the first to put up an order on the board a few weeks ago to encourage other customers to do the same, and the system has grown in popularity since. </p> <p>"One man came in a few weeks ago and took one of the free meals, but the following week when he did have money, he purchased one for someone else," she said. </p> <p>"We just didn't want it to be intimidating for people who can't afford our products.</p> <p>"It was just something we started doing for a little but have now continued to do. We've had such amazing feedback on it."</p> <p>The restaurant owner's kind deed was praised after local woman Amanda Mauga posted a picture of the board on social media. </p> <p>"If you are having a hard time and need a meal or coffee, go down to Manoosh Eagle Vale," she shared in a community Facebook page. </p> <p>"People buy food for people who need it. So if you're in need head down there, I have left you a coffee. Enjoy."</p> <p>Mauga said that she "felt inspired to help" after seeing the thoughtful gesture, and wanted to help those who were homeless and struggling in their community "in some small way". </p> <p>The post racked up thousands of likes and comments from people impressed by the "great initiative". </p> <p>"What a great idea! We need more like this. So many people are struggling, bravo," one wrote. </p> <p>"Well done folks... nice there are caring people around," another commented</p> <p>"What an amazing shop for even doing this," a third commented.</p> <p><em>Images: Manoosh & Co</em></p> <p> </p>

Domestic Travel

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"Unbelievable but true": Tourist outraged over shocking restaurant fee

<p>A tourist in Italy has been hit with a shocking fee from an upscale eatery after he asked for his sandwich to be cut in half. </p> <p>The anonymous man was travelling in Italy's picturesque Lake Como region, and stopped in at Bar Pace in Gera Lario, at the lake’s northern end, for a vegetarian sandwich and fries for lunch. </p> <p>Travelling with a friend, the man asked for the meal to be cut in half so they could share.</p> <p>After polishing off their lunch, the traveller was shocked when he was given the bill, noticing a charge he had never seen before. </p> <p>The man paid without arguing, but later took to TripAdvisor to leave a negative review. </p> <p>“Unbelievable but true,” the man captioned a photo of the receipt on TripAdvisor.</p> <p>The receipt lists the sandwich for €7.50 ($12.60), Coca Cola for €3.50 ($5.90), water for €1.50 ($2.50) and espresso for €1.20 ($2), along with the debated “diviso da meta”, or “cutting in half” fee, amounting to 2 euros, or $3.40.</p> <p>The confused customer gave the restaurant one star on TripAdvisor, far below the average of four and a half stars, based on over 100 reviews.</p> <p>After the review garnered a lot of unexpected attention, the restaurant's owner defended the fee to a local news outlet. </p> <p>“Additional requests have a cost,” owner Cristina Biacchi told <em>La Repubblica</em>.</p> <p>“We had to use two plates instead of one and the time to wash them is doubled, and then two placemats. It wasn’t a simple toasted sandwich, there were also French fries inside. It took us time to cut it in two.”</p> <p>She also noted that the customer did not complain or question the charge and clarified that she would have removed the charge from the bill, if someone had raised an issue. </p> <p>The extra charge is not unheard of in expensive cities and popular tourist destinations, with some cities in the United States are sometimes hitting diners with a share charge, or a split plate charge, to make up for the lower check average at a table, while some New York City eateries even ban the practice of sharing all together.</p> <p><em>Image credit: TripAdvisor</em></p>

Travel Trouble

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"I can’t a fjord it": Inside one of the world’s most extreme restaurants

<p>One of the world's most extreme restaurants has gone viral and not only for its unique location and shape, but also its exclusive dining experience that's eerily similar to 2022 horror film <em>The Menu</em>.</p> <p>Restaurant Iris is located inside a giant silvery orb in Hardangerfjord, the second largest Fjord in Norway.</p> <p>The four-storey structure, called the Salmon Eye is inspired by - you guessed it - the shape of a fish eye, and it is quite a sight to behold. </p> <p>The Salmon Eye is covered in 9,000 steel plates to emulate fish scales, weighing a whopping 1,256 tonnes and an impressive diameter of 25 metres, with one sub-surface floor that boasts a panoramic view of the Fjord. </p> <p>The restaurant itself can only be accessed by an electric boat off the shore of Rosendal, as guests are treated to "an exclusive expedition dining-journey" which offers an 18-course meal and panoramic views. </p> <p>The 24-seat restaurant is run by Head Chef Anika Madsen, and prior to having their main meal, guests are taken to the chef's boathouse on the nearby island of Snilstveitoy, for a "welcoming snack". </p> <p>The menu is designed to showcase "the most local ingredients possible", which reflects Madsen's "commitment to sustainability" and her "<span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">passion for discovering new ingredients from the ocean". </span></p> <p>Mari Eriksmoen posted the viral video on TikTok which has racked up over eight million views. </p> <p>"This spectacular just opened in the middle of the Hardangerfjord in Norway," she started in the clip with a shot of the structure floating in the middle of the fjord. </p> <p>She described the experience of walking into the restaurant "like entering a spaceship," and was mesmerised by the "insane views". </p> <p>Once the evening kicks off, guests indulge in a multi-sensory experience where they were instructed to pick a "cracker" hanging from the ceiling after watching a "short movie about food waste". </p> <p>Another TikTok user compared it to the <span style="background-color: #ffffff; font-family: graphik, Arial, sans-serif; font-size: 16px; letter-spacing: -0.16px;">extraterrestrial spacecraft </span><span style="background-color: #ffffff; font-family: graphik, Arial, sans-serif; font-size: 16px; letter-spacing: -0.16px;">from the 2016 sci-fi film <em>Arrival</em>.</span></p> <p>However many other users compared the dining experience to 2022 horror film <em>The Menu</em>, where a group of guests eat at an exclusive restaurant on a remote island and face dire consequences. </p> <p>"Did we learn nothing from The Menu?" commented one user with the crying face emoji. </p> <p>"I know how this movie ends," wrote another user. </p> <p>"I can’t a fjord it," joked a third. </p> <p>The dining experience aims to "blend gastronomy and activism on a global scale" as they hope to raise awareness on the the challenges and threats to the global food system. </p> <p>"The menu at Iris reads like a story, " a statement said. </p> <p>"A story about the challenges and threats to the global food system, but also with ideas and suggestions for future innovations, that can help bring us closer to solving them." </p> <p>The tasting menu itself is priced at 3,200 Norwegian Krone ($316) with an optional wine pairing for 2,500 Norwegian Krone ($247). </p> <p>For those who want to visit the Salmon Eye, but don't want to dine in, they can buy a ticket for a  two-hour "learning experience" at the centre priced at 349 Norwegian Krone ($34). </p> <p><em>Images: Salmon Eye Website/ Instagram, TikTok</em></p>

Food & Wine

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“F**k vegans”: Top chef bans vegans from restaurant

<p dir="ltr">Top Aussie chef John Mountain has banned all vegans from his restaurant in Connoly, Perth after an ugly dispute with a customer split the internet.</p> <p dir="ltr">The chef took to Instagram on Tuesday to announce that vegans won’t be catered to at his restaurant Fyre, which is a big missed steak for the vegans.</p> <p dir="ltr">“Sadly all vegans are now banned from Fyre (for mental health reasons),” he wrote.</p> <p dir="ltr">“We thank you for your understanding. Xx.”</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Ctq0GAXP1Lm/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/Ctq0GAXP1Lm/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Fyre (@fyrerestaurant)</a></p> </div> </blockquote> <p dir="ltr">The ban reportedly came after a diner complained about the lack of vegan options and was charged $32 for a vegetable dish that was “okay but not that filling”.</p> <p dir="ltr">The young woman also added a personal attack against Mountain and said that his lack of accommodation showed his “shortcomings as a chef”.</p> <p dir="ltr">She also added that she’s “seen many restaurants come and go from that building and none of them last.</p> <p dir="ltr">“If you don’t get with the times, I don’t hold out faith that your restaurant will be the one that does.”</p> <p dir="ltr">Mountain accepted the complaint but not the personal attack, so he replied: “Thanks for your negative review… please feel free to share your s**tty experience and I look forward to not seeing you again.”</p> <p dir="ltr">“How very childish. You and all your vegan mates can all go and enjoy your dishes in another venue. You are now banned”</p> <p dir="ltr">Mountain, who was all Fyred up, also said: “F**k vegans seriously … I’m done. At the end of the day, it’s not what I want to do, they can f**k off.”</p> <p dir="ltr">Since the entire ordeal Fyre has been flooded with one star reviews, but many others have awarded it five stars and flooded the comments with positive messages.</p> <p dir="ltr">“Because of your news article I'm now following you and intend to book ! Love your comments and your wit!” wrote one person.</p> <p dir="ltr">“Never been to your restaurant before but we sure will be coming for a steak soon!!! Good on you for standing up for your restaurant,” commented another.</p> <p dir="ltr">“I can’t understand why so many vegans behave like meatheads,” commented a third.</p> <p><em>Image: Nine/ Instagram</em></p>

Food & Wine

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Restaurant's "brutal" note divides customers

<p>A restaurant has come under fire for their "brutal" note to difficult patrons, encouraging "privileged" customers who wish to "customise or modify" their menu, to stay home instead.</p> <p>A sign posted to the restaurant's front door urged customers with allergies to eat elsewhere as staff simply cannot "provide the service they require".</p> <p>While some applauded the restaurant's no-nonsense stance, others were shocked by the "rude and disgusting" message.</p> <p>"No means no. Are you one of the small group of people who have been living and entitled and privileged life?" The sign reads.</p> <p>"Maybe your mother has taken the onions out of your salad, put the dressing on the side, or substitute your vegetables. Here, however, all meals are served precisely the way we prepare them. We do not offer custom meals."</p> <p>"Remember, we are not your mother and we are definitely not genies that will make your every wish come true."</p> <p>Chef Jozef and restaurant owner Nathalie listed alternative choices for the "privileged" few including hiring a private chef, cooking for themselves "precisely the way you like", trying another establishment or accept their hospitality as it is offered. </p> <p>"We have been cooking for almost 50 years. We have many kind, friendly people, acquaintances and families that have been coming for many decades," they wrote. </p> <p>"So look around, it is a pleasure to see their happy smiles and provide them with our best food possible."</p> <p>The message also called out those with allergies and food sensitivities, encouraging them to take their business elsewhere. </p> <p>"It is simply not possible to guarantee each product used in this kitchen. Furthermore, we do not have the qualifications to provide you with the service you require," they said. </p> <p>The strongly worded sign caught the attention of many online, with some praising the restauranteurs as "honest" and "brilliant". </p> <p>"Amen, the public is not always right. And actually most of the time they're not. This establishment is well within their right to post this," one person commented. </p> <p>"You know from the very start how things are. It's one restaurant. If you don't like it, there are so many others you can go to instead... No need to have a sook. Just go elsewhere. Some of us would enjoy a restaurant like this," a second pointed out. </p> <p>Despite some support for the restaurant's honesty, others were taken aback with lots of people criticising the hard-line stance for being "snarky" and "rude".</p> <p>One disgruntled person commented, "If you are not able or willing to provide what your guests need or even give service, it might seem better to be honest but this message is rude and disgusting. Don't seek employment in service roles and then complain."</p> <p><em>Image credits: Getty Images / Facebook</em></p>

Food & Wine

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Restaurant under fire for denying entry to war veteran with service dog

<p>A Perth restaurant has been slammed after denying entry to a US war veteran and his service dog.</p> <p>David Pearce and his English Labrador, Gunner, were denied entry to the Chinese restaurant Juice Bao Bao on May 19.</p> <p>Gunner is a certified service dog who assists Pearce through life as he suffers from PTSD, hearing loss and a brain injury.</p> <p>"I tried to explain he's a service dog and they have to allow us in and they said no service dogs, the owner doesn't want any dogs," Pearce said</p> <p>"It was embarrassing, [and] a bit humiliating.”</p> <p>Pearce sustained his injuries while serving in Iraq and Syria.</p> <p>He has served in the US military for nearly 20 years. He and Gunner have been “best buddies” for nine years.</p> <p>"He's saved my life a couple of times," Pearce said.</p> <p>Pearce has launched an official complaint to the Western Australian government following the ordeal.</p> <p>Juice Bao Bao manager Elaine Hsu took responsibility for the decision to refuse entry to Pearce.</p> <p>"That was my personal decision so that's my fault," she told 9News.</p> <p>"We want to sincerely apologise to him and we want to ask him to come here [for a] free meal.</p> <p>"[We will] make sure this [does] not happen again.”</p> <p>The restaurant has received a number of negative reviews since Pearce shared his story.</p> <p>"I'm not really interested in a free meal, although some dumplings would go down really nicely," Pearce said .</p> <p>"I'm just happy that they're changing their policy."</p> <p>Assistance and service dogs are legally allowed to enter any public venue if their certification is displayed on their vest and the owner can provide a service animal ID.</p> <p><em>Image credit: 9News / Nine</em></p>

Travel Trouble

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Restaurant owner weighs in on Jobseeker furore

<p dir="ltr">A restaurant owner from Melbourne has made his thoughts on Jobseeker clear, just days after Australian Unemployed Workers’ Union president <a href="https://www.oversixty.com.au/finance/money-banking/get-a-job-ben-fordham-slammed-over-interview-with-welfare-recipient">Jez Heywood spoke to Ben Fordham in a tense interview</a>. </p> <p dir="ltr">Chris Lucas - the owner of a number of establishments including Chin Chin and Grill Americano - offered his take on that exchange, even informing Fordham that he had “plenty of opportunities” available should Heywood want to apply. </p> <p dir="ltr">“The good news is we’ve got over 150 full-time and part-time jobs currently vacant in Melbourne and about 30 vacancies in Sydney,” Lucas explained.</p> <p dir="ltr">His invitation took a turn, however, when he went on to add that those opportunities were for “anyone who wants to pull their finger out and get on with life and get a real job”, completely disregarding the numerous reasons someone may not be the right fit for - or able to take on - a specific role.</p> <p dir="ltr">“We’d obviously like to meet Jez and see what kind of character he is,” he continued, “but at the end of the day if you’ve got a good character and a good work ethic, and are serious about making a contribution to society rather than being a dole bludger, of course [we want to hear from you].”</p> <p dir="ltr">After noting that he was having a difficult time drawing in potential employees, Lucas asked why anyone would “at a time of record employment go and increase the dole by another $20 a week?” </p> <p dir="ltr">He declared that it “doesn’t make any sense to him”, and shared his opinion that “it’s like taking a slab of beer to an Alcoholics Anonymous picnic.”</p> <p dir="ltr">From there, he reiterated the fact that he had “nearly 200 vacancies” and that he knew of numerous other restaurants that had found themselves in a similar situation, “struggling to get workers”. </p> <p dir="ltr">Superior People Recruitment’s Graham Wynn agreed, noting that he’d “run this business for about 15 years, I’ve got more work on my books than I’ve ever had and yet we’re still finding it difficult to find people to fill these vacancies.</p> <p dir="ltr">“I’m happy to look at anybody’s resume at the moment, certainly to see if we can help them. We’re crying out for jobseekers. </p> <p dir="ltr">“I think we all accept there are people out there who don’t want to work, but if they do want to work there is work out there definitely. </p> <p dir="ltr">“For your own self esteem, getting back into work is critical.”</p> <p dir="ltr"><em>Images: Twitter</em></p>

Money & Banking

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“It's like they hate customers”: Restaurant surcharge ignites the internet

<p>It’s a common experience to look at a restaurant’s menu and find hidden charges laying in the fine print - from service fees to split bill and public holiday costs, it can feel like surcharges are everywhere.</p> <p>And while it’s legal for such establishments to expect as much from their customers, particularly when it comes to public holidays, one particular cafe has ignited a debate over what’s actually reasonable when it comes to such surcharges. </p> <p>An exasperated customer launched the conversation when they <a href="https://www.reddit.com/r/brisbane/comments/134a652/how_much_is_too_much_for_a_public_holiday/?utm_source=share&amp;utm_medium=web3x&amp;utm_name=web3xcss&amp;utm_term=1&amp;utm_content=share_button" target="_blank" rel="noopener">posted to Reddit</a>, sharing an image of a menu they’d encountered while dining out in Brisbane, and the 25 per cent surcharge attached to it.</p> <p>“How much is too much for a public holiday surcharge?” they asked, before expanding with “what’s a fair go surcharge for a struggling business owner these days?”</p> <p>The comments flooded in from there, and one thing became clear: 25 per cent was well above what many were willing to pay, unless they could guarantee the extra fees were going directly into the wallets of the staff.</p> <p>One got right to the point when they declared, “25% = I eat elsewhere.”</p> <p>“I can understand [a] public holiday surcharge for 10% or 15%,” another said, “but isn't [it] that [being] open on public holidays often attracts much more business than usual, giving the restaurant an advantage such as higher cash flow?”</p> <p>“10% is fair, 25% is robbery,” one agreed. </p> <p>However, not all were of the opinion that walking away from such a cost was the only option, instead noting that “if I go out on a public holiday I am prepared for it to be exxy, I wouldn't have an issue with 25%.”</p> <p>And for some, the public holiday fee wasn’t the issue. Their problem? The extra 7% just to split a bill. </p> <p>“Even if I'm not split billing, f**k any place that charges extra for split billing, ESPECIALLY 7%,” one complained. “JFC, how are people not more upset about that part?”</p> <p>“25% is outrageous, as is 7% for splitting bills. It's like they hate customers,” said one. </p> <p>Another had a few questions about it, writing “that's higher than normal, but why is there a 7% surcharge for splitting the bill? It takes like an extra 30 seconds tops.”</p> <p>“Because people want it, and if they want anything you find a way to charge for it, even if it costs literally nothing,” came the reply. “Gotta get that hustle … Then they wonder why no-one comes back.”</p> <p>Unfortunately for the Redditors, restaurants and cafes in Australia have the freedom to set whatever surcharges they see fit as long as they don’t try to hide them on their menus. </p> <p>As the Australian Competition and Consumer Commission has declared, “restaurants, cafes and bistros that charge a surcharge on certain days do not need to provide a separate menu or price list or have a separate price column with the surcharge factored in.</p> <p>“However, the menu must include the words ‘a surcharge of [percentage] applies on [the specified day or days]’ and these words must be displayed at least as prominently as the most prominent price on the menu. </p> <p>“If the menu does not have prices listed, these words must be displayed in a way that is conspicuous and visible to a reader. These measures apply to pricing for both food and beverages.”</p> <p><em>Images: Reddit</em></p>

Money & Banking

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Russell Crowe and girlfriend denied entry at restaurant

<p>Actor Russell Crowe and his girlfriend Britney Theriot were refused entry at a Melbourne restaurant for not meeting the smart-casual dress code, according to a report.</p> <p>The pair went to eat at Mr Myagi, a Japanese-fusion establishment in Melbourne, wearing outfits they had played tennis in earlier that day, and the staff were quick to deny them entry.</p> <p>“He went there wearing a brand new Ralph Lauren polo, having just played a game of tennis and was turned away,” Crowe’s manager Grant Vandenberg told the Daily Mail Australia.</p> <p>Mr Miyagi describes itself as “casual but fancy” where “work gear, activewear, singlets, and thongs” are forbidden.</p> <p>The restaurant’s management doubled down on their decision to deny the pair service, saying no one is above their rules.</p> <p>“We treat everyone the same. It doesn’t matter who you are or if you are Russell Crowe. We’ve got a dress code that we push across every level,” restaurant owner Kristian Klein told The Herald Sun.</p> <p>“We are consistent with it and I don’t feel like it’s unreasonable," Klein added. “But I know personally if I’m in my thongs and my boardies, I’m not going to try and go to a nice restaurant, because I wouldn’t be dressed appropriately.”</p> <p>Klein said the staff member that denied Crowe’s entry did not know who the Gladiator actor was, and it was a “very unfortunate situation for everyone”.</p> <p>The restaurant had some fun with the situation, posting an updated dress code policy on Instagram.</p> <p>“Dress smart casual, unless you’re Russell Crowe, then wear whatevs,” the sign read.</p> <p>Mr Myiagi also addressed Crowe to clear the air.</p> <p>“Dear Russell, During your last visit it seems we got off on the wrong foot. After much reflection on what occurred, we have made a permanent change to our dress code,” the caption read. “We would love to see you again in the future, you’re always welcome at Mr. Miyagi.”</p> <p>According to the Daily Mail, radio broadcaster Steve Price and his partner were turned away from Mr Miyagi just days later for the same reason.</p> <p>Crowe has now joined the list of recent A-listers who were denied service from restaurants.</p> <p>Talk show host James Corden was banned from Balthazar, Keith McNally’s restaurant in Manhattan, in October 2022 after he allegedly mistreated the restaurant’s staff.</p> <p>Other celebrities that have been turned away from establishments include Ariana Grande, who was banned from a California doughnut shop after being seen on a surveillance camera licking unattended pastries.</p> <p><em>Image credit: Getty</em></p>

Food & Wine

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Woman spots dead husband in restaurant's new promo video

<p>A seemingly innocent promotional Facebook advertisement has prompted a slew of theories online, after a woman claims to have seen her dead husband sitting in a restaurant. </p> <p>An Indian restaurant by the name of Spice Cottage, located in West Sussex in the UK, has been flooded with social media comments after posting a video of their bustling business. </p> <p>The video shows happy diners tucking into meals as waiters attend to customers in the clip, which ends with a round of applause for the staff. </p> <p>After the video was shared to Facebook, a woman by the name of Lucy Watson commented a strange question, asking, "How old is the footage? My late husband and his son are on the first shot and he died in 2014??"</p> <p>A reply from the restaurant said, "Hi Lucy, sorry to hear this. This footage was recorded last week.'"</p> <p>The post has now amassed hundreds of comments from social media users, who swapped theories about the bizarre mystery. </p> <p>One person demanded an update from Ms Watson on her husband's death, while others chose to look on the lighter side as the jokes rolled in. </p> <p>One Facebook user said, "He wasn't dead. He was just in a korma."</p> <p> </p> <p>Another wrote, "I was there on this day and the flat bread that I ordered arrived after our main course, it was my late naan."</p> <p>Both Ms Watson and Spice Cottage have yet to comment further on the mystery. </p> <p><em>Image credits: Facebook</em></p>

Family & Pets

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Restaurant owner praised for hiring policy that targets "oldies"

<p dir="ltr">Like many in the hospitality business, Barry Iddles was struggling to find staff to fill shifts at his restaurant 360Q in Queenscliff when he was struck by inspiration.</p> <p dir="ltr">The 67-year-old decided to put the call out to “oldies”, adding an invitation to retirees to come and work at his waterfront venue on the back of his winter postcards.</p> <p dir="ltr">“We sent out 42,000,” he said.</p> <p dir="ltr"> “I put, ‘We’re recruiting – juniors, come and learn the skills of hospitality. Millennials, come and show us what you can do. And seniors and retirees, come back to the workforce for one or two shifts per week.’</p> <p dir="ltr">“I sent it out by mail and off we went. We had a great response.”</p> <p dir="ltr">He stressed that potential employees didn’t need a resume or hospitality experience and could just come in for a chat.</p> <p dir="ltr">Now, Iddles has 12 staff working for him aged over 50, including former nurses and healthcare workers, a mechanic, small business owner and florist.</p> <p dir="ltr">"We've got two 74-year-olds, a 70-year-old, and then we've got [people aged] 57, 60, 64, 66 and 67," Mr Iddles said.</p> <p><span id="docs-internal-guid-ee34f340-7fff-b24e-62b4-35aa29306b6d"></span></p> <p dir="ltr">"There is a labour shortage and a labour crisis, [but] I don't have one. I have five too many staff at the moment. And I could actually open another venue to keep them all gainfully employed."</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CgNZSgSvoqP/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CgNZSgSvoqP/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Barry Iddles (@barryiddles)</a></p> </div> </blockquote> <p dir="ltr">Iddles said most of his older staff at the 150-seat restaurant, which also includes outdoor dining and an upstairs function venue, work during functions and that there has been a major benefit to both older and junior workers working alongside each other.</p> <p dir="ltr">“It’s amazing, the interaction is absolutely incredible,” he said. </p> <p dir="ltr">“It’s good for their life skills – the oldest have got a great work ethic.”</p> <p dir="ltr">Since his story was shared by the <em><a href="https://www.abc.net.au/news/2022-11-15/defying-ageism-older-workers-fill-gaps-in-workforce/101651806" target="_blank" rel="noopener">ABC</a></em> on Tuesday, Iddles said his phone has been ringing non-stop and his hiring practice went viral.</p> <p dir="ltr">“Everyone wants to talk about hiring old people,” he said.</p> <p dir="ltr">One of Iddles’ employees, 67-year-old Kenton Savage, told the <em>ABC </em>he wanted to retire after selling his distribution business - but his plans went awry when it went bankrupt during the pandemic.</p> <p dir="ltr">Without super and amidst rising living costs, Savage and his wife had no choice but to find jobs.</p> <p dir="ltr">"The pension just didn't pay enough. So I looked around for a job and Barry was hiring," he said.</p> <p dir="ltr">"I think it just keeps me fit and healthy and happy. Being able to get out and about, it's really been good for me," he said.</p> <p dir="ltr">73-year-old Susan Borton, another employee, said she applied to boost her confidence and contribute.</p> <p dir="ltr">“Covid made a lot of people depressed,” she said.</p> <p dir="ltr">“And I know amongst the older ones, we’re all saying we’re actually finding it quite difficult to get out and about again. [Working] makes me feel better. And I love putting in, I love contributing.”</p> <p dir="ltr">The Council for Older Australians chief executive Ian Yates praised Iddles for his hiring practice.</p> <p dir="ltr">“Many older people will have experienced a lot of knock backs and not being taken seriously as prospective employees,” he told the <em>ABC</em>.</p> <p dir="ltr">“The labour market is so tight, that employers are being forced to look at channels and groups that they wouldn’t normally look at, including older Australians.”</p> <p dir="ltr">Speaking to <em><a href="https://www.news.com.au/finance/work/at-work/queenscliff-restaurant-360q-sees-huge-response-after-inviting-oldies-to-come-and-work/news-story/7e08f752c17bc86dd109581ef602b4c5" target="_blank" rel="noopener">news.com.au</a></em>, Iddles said others should adopt his policy too, and that it applies to both young and old.</p> <p dir="ltr">“Age discrimination can be quite bad, at both ends of the spectrum,” he said.</p> <p dir="ltr">“If I’ve got a 15-year-old coming for a job I’ll give them a job immediately. Too many people go, you’ve got no experience. But they actually want to work.</p> <p dir="ltr">“It’s a great mix to have [employees ranging] from 15 to 75.”</p> <p dir="ltr"><span id="docs-internal-guid-83c437d2-7fff-df48-0cde-4b6e9ca845b2"></span></p> <p dir="ltr"><em>Image: Facebook</em></p>

Retirement Life

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James Corden's grovelling apology after being accused of "abusive" restaurant behaviour

<p>James Corden has made a grovelling apology after being blasted by a New York restauranteur for "abusive" behaviour towards his staff. </p> <p>Restaurant owner Keith McNally condemned Corden in a lengthy Instagram post in which he <a href="https://oversixty.com.au/lifestyle/food-wine/james-corden-banned-from-restaurant-over-abusive-behaviour" target="_blank" rel="noopener">shared allegations</a> of the talk show host behaving unacceptably in his renowned restaurants, resulting in McNally banning Corden from attending his restaurants.</p> <p>After the post garnered global attention, the restauranteur shared another post in which he claimed Corden called him to apologise for his behaviour. </p> <p>The post reads, "James Corden just called me and apologised profusely. Having f***ed up myself more than most people, I strongly believe in second chances."</p> <p>"So if James Corden lets me host his <em>Late Late Show</em> for 9 months, I’ll immediately rescind his ban from Balthazar. No, of course not. But....anyone magnanimous enough to apologize to a deadbeat layabout like me (and my staff) doesn’t deserve to be banned from anywhere. Especially Balthazar."</p> <p>"So Come Back to the 5 &amp; Dime, Jimmy Corden, Jimmy Corden. All is Forgiven. xx"</p> <p>Despite hearing of his apology, many fans were suspicious of Corden's motives. </p> <p>One person commented, "Of course he apologised. He’s being dragged everywhere online. The only form of an acceptable apology is changed behaviour."</p> <p>Another said, "Funny how he was apologetic after every news outlet picked up this story."</p> <p>Others suggested that it wasn't McNally's place to forgive the behaviour when it was it staff who allegedly copped the brunt of it. </p> <p>One person said, "Why apologise to you and not the staff?" while another added, "He should attend Balthazar again and order just a beer and leave a $2000 tip and a written apology to your wonderful staff."</p> <p><em>Image credits: Getty Images</em></p>

Food & Wine

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James Corden banned from restaurant over "abusive" behaviour

<p dir="ltr">James Corden has been called out by renowned restaurateur Keith McNally for his “abusive” behaviour in a well-known New York restaurant.</p> <p dir="ltr">The talk show host was reportedly “extremely nasty” to staff, with McNally calling Corden a “tiny cretin of a man” over his actions.</p> <p dir="ltr">In a lengthy Instagram post, McNally recounted instances of Corden behaving inappropriately at his former restaurant, Cafe Luxembourg, on several occasions which left one server “shaken”.</p> <p dir="ltr">He started by calling Corden a “hugely gifted comedian”, before ripping into the Tony winner for his unacceptable restaurant behaviours.</p> <p dir="ltr">He said, “James Corden is a Hugely gifted comedian, but a tiny Cretin of a man. And the most abusive customer to my Balthazar servers since the restaurant opened 25 years ago."</p> <p dir="ltr">"I don't often 86 a customer, to today I 86'd Corden. It did not make me laugh.”</p> <p dir="ltr">In two manager's reports, McNally shared that Corden had demanded free drinks, threatened to leave bad reviews, verbally abused staff and berated restaurant chefs.</p> <p dir="ltr">Corden, a big-time foodie, has not yet responded to the allegations.</p> <p dir="ltr">McNally’s post racked up over 18,000 likes in just six hours, as the comment section was flooded with people condemning Corden’s alleged behaviour.</p> <p dir="ltr">One person said, “One can tell the true character of a person based on how they treat their server.”</p> <p dir="ltr">Another commented, “I’m always astounded (and impressed) by the lengths you and your staff go to appease, what I deem to be, extremely high maintenance (and sometimes unreasonable) clientele.”</p> <p dir="ltr">“I’ve often wondered if there’s a limit to that tolerance and appeasement. I’m really glad to see that there is. No staff should be treated like this, no matter how fine an establishment.”</p> <p dir="ltr">Another called out McNally’s allegations, saying, “Come on Keith, you know this isn’t true. James Corden is NOT a ‘hugely gifted’ comedian.”</p> <p dir="ltr"><em>Image credits: Getty Images</em></p>

Food & Wine

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Jeremy Clarkson ordered to shut down Diddly Squat restaurant

<p dir="ltr">TV presenter Jeremy Clarkson has been ordered to shut down his restaurant less than three months after opening it on his Oxfordshire farm without planning permission.</p> <p dir="ltr">The former <em>Top Gear</em> host opened the Diddly Squat Farm’s restaurant to rave reviews in July, but an ongoing planning row with the local council could see its doors shut permanently.</p> <p dir="ltr">Despite Clarkson claiming a “loophole” meant he didn’t need planning permission to open the restaurant, it emerged on Thursday that the West Oxfordshire District Council (WODC) issued him with an enforcement notice to shut it down in August.</p> <p dir="ltr">WODC claimed in the enforcement notice that the toilets, parking area, and dining space installed on the farm were “visually intrusive and harmful” to the Cotswolds Area of Outstanding Natural Beauty.</p> <p dir="ltr">The 62-year-old has appealed the notice, with agents at the John Philips Planning Consultancy working on his behalf saying the venue wasn’t in breach of planning laws and that the council’s decision was “excessive”.</p> <p dir="ltr">The notice comes after the council denied Clarkson’s application to create the restaurant on his farm in late 2021.</p> <p><span id="docs-internal-guid-9b2a3ebb-7fff-fdb0-be39-76f68d60320b"></span></p> <p dir="ltr">In July, he shared that he had found a “delightful little loophole” that allowed his plans to come to fruition, though the site of the restaurant had changed.</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/Cf9dDC7sV1d/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/Cf9dDC7sV1d/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Diddly Squat Farm Shop (@diddlysquat.farmshop)</a></p> </div> </blockquote> <p dir="ltr">While he never revealed which loophole he was referring to, the appeal lodged with council referenced permitted development rights under Town and Country Planning Order 2015, which allows landowners to bypass normal regulations if they meet certain criteria, such as changing the use of agricultural buildings to a flexible commercial use.</p> <p dir="ltr">One particular section, known as Class R, allows for agricultural buildings to be used as farm shops without permission as long as the shop doesn’t exceed 150 square meters and was in agricultural use in 2012.</p> <p dir="ltr">A “lambing shed” in a field on Clarkson’s farm has since been converted to seat seven tables of four outside, with the appeal stating that the existing planning permission gave them the right to use the farm as a restaurant and that there had been no “material change” to the land.</p> <p dir="ltr">However, the council said the restaurant was an “unlawful use of Diddly Squat Farm” and that it was “unsuitable and incompatible with its open countryside location”.</p> <p dir="ltr"><span id="docs-internal-guid-7a3c062e-7fff-271c-4dc9-ab874b84b2eb"></span></p> <p dir="ltr">The notice ordered that the restaurant be closed and that dining tables, chairs, parasols, picnic tables, and the mobile toilet be removed.</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/CjCyJ8yM1S6/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CjCyJ8yM1S6/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Diddly Squat Farm Shop (@diddlysquat.farmshop)</a></p> </div> </blockquote> <p dir="ltr">WODC told <em>The Telegraph</em> that the farm “continues to operate outside the planning permissions granted” and that “advice has been ignored”.</p> <p dir="ltr">“Council officers have worked with the owner and planning agents of the business, over many months, to investigate breaches in planning control, advising on how the business can be operated in a lawful way and trying to reach a solution,” a spokesman said.</p> <p dir="ltr">“It is the responsibility of the Council to ensure that planning laws and processes are followed correctly.”</p> <p dir="ltr">The spokesman added that the council would “detail the breaches of planning control” as well as why the enforcement notice should be upheld and Clarkson’s appeal be dismissed.</p> <p dir="ltr">They noted that the local Cotswalds community had felt a “significant impact” from Clarkson’s activities.</p> <p dir="ltr">Although Clarkson bought the farm in 2008, it was operated by a local until the presenter retired in 2019 and decided to see if he could run it himself.</p> <p dir="ltr"><span id="docs-internal-guid-9004149d-7fff-92df-dbea-0e3e09606049"></span></p> <p dir="ltr"><em>Image: The Telegraph</em></p>

Food & Wine

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Impossible Pork: “You may have a hard time convincing yourself it's not the real thing”

<p dir="ltr">California-based Impossible Foods is launching Impossible™ Pork at a number of iconic local restaurants and cafes across Australia. </p> <p dir="ltr">Impossible Pork is as versatile as pork from pigs and can be served in any minced pork dish like sausage rolls, meatballs, chilli, dumplings and xiao long bao. Because it’s made from plants, it uses 51% less water, 94% less land and generates 85% less greenhouse gasses (GHG) than its animal counterpart in Australia and rivals minced pork from pigs with its mild savoury flavour balanced with umami richness, without being gamey or overpowering.</p> <p dir="ltr">It contains no animal hormones, antibiotics, or added nitrates and it is certified gluten-free. Each 113-gram serving of Impossible Pork delivers 17.7 grams of protein and is a good source of zinc, calcium, and B vitamins (Niacin, B6 and B12).</p> <p dir="ltr">Now is the opportunity for local foodies across the country to enjoy a wide range of classic pork dishes made with Impossible Pork at restaurants including the acclaimed Vietnamese restaurant<a href="https://www.redlantern.com.au/"> Red Lantern</a> in Sydney, the iconic plant-based eatery<a href="https://www.smithanddaughters.com/"> Smith &amp; Daughters</a> in Melbourne, and at any location of the cult dining institution<a href="https://www.buttersydney.com.au/"> Butter</a>.</p> <p dir="ltr">A blind taste test in Hong Kong revealed over half of consumers surveyed prefer Impossible Pork over ground pork from pigs. Impossible Pork scored higher in every category tested, including flavour liking, texture liking, and purchase intent. </p> <p dir="ltr">Tasters in the US have also given Impossible Pork rave reviews, with<a href="https://www.cnet.com/health/impossible-pork-will-finally-be-available-commercially-starting-in-restaurants/"> CNET</a> saying: “Fair warning: You may have a hard time convincing yourself it's not the real thing,” and<a href="https://www.newyorker.com/magazine/2021/10/18/the-evolution-of-an-empire-at-momofuku-ssam-bar/amp"> The New Yorker</a> restaurant critic calling the Spicy Rice Cakes served with Impossible Pork Ragu at David Chang’s Momofuku Ssäm Bar “a rare gastronomic gift that tastes more indulgent than it is.”</p> <p dir="ltr">“Australia is one of the heaviest meat-consuming markets per capita in the world and pork plays a central role in some of the nations’ favourite cuisines, so launching Impossible Pork there felt like the natural next step for our expansion,” said Jordan Sadowsky, Director of International at Impossible Foods. “We’re working with some of the most exciting chefs in Australia to showcase the culinary versatility of this product, and we think people are really going to love it.”</p> <p dir="ltr">Availability</p> <p dir="ltr">For the arrival of Impossible Pork, Impossible Foods has enlisted a number of Aussie chefs and restaurateurs to celebrate the nation’s love for all things local. Each chef has incorporated Impossible Pork in their own iconic food traditions, from dumplings to sausage rolls, giving consumers the chance to try it for brekky, lunch, dinner and smoko. Now available exclusively at:</p> <p dir="ltr"> </p> <p dir="ltr">NSW</p> <p dir="ltr">●       <a href="https://www.redlantern.com.au/"> Red Lantern</a>, Darlinghust - serving Lemongrass Impossible™ Pork skewers served on a vermicelli, herb and pickled vegetable salad</p> <p dir="ltr">●       <a href="https://singleo.com.au/surryhills/"> Single O</a>, Surry Hills - serving Impossible™ Pork Breakfast terrine with haloumi, saltbush crusted egg, smoked tomato achiote coulis and sea lettuce salsa verde</p> <p dir="ltr">●       <a href="https://www.tacosmuchachos.com.au/"> Tacos Muchachos</a>, Redfern - serving Vegan Tacos Al Pastor Chorizo with Impossible™ Pork, guacamole salsa, red salsa, onion, cilantro and pineapple</p> <p dir="ltr">●       <a href="https://www.buttersydney.com.au/"> Butter</a>, Chatswood, Surry Hills, Parramatta - serving Burnt Endz Impossible™ Pork Hot Ballz Ramen</p> <p dir="ltr">VIC</p> <p dir="ltr">●       <a href="https://www.smithanddaughters.com/"> Smith &amp; Daughters</a>, Collingwood - serving Classic Smith &amp; Daughters Impossible™ Pork Sausage Roll and Braised Iranian Impossible™ Pork &amp; buckwheat meatballs with pomegranate and farinata</p> <p dir="ltr">●       <a href="https://breadclub.com.au/"> Bread Club</a>, North Melbourne - serving Impossible™ Pork Sausage Roll and Lasagne pie</p> <p dir="ltr">QLD</p> <p dir="ltr">●       <a href="https://www.southside-restaurant.com.au/"> SouthSide</a>, South Brisbane - serving Spicy Impossible™ Pork Mapo Tofu, Impossible Pork Xiao Long Bao. Note: Available from Friday 19 August onwards </p> <p dir="ltr">●       <a href="https://www.donnachang.com.au/"> Donna Chang</a>, Brisbane City - serving Impossible™ Pork Mapo Tofu</p> <p><span id="docs-internal-guid-69117f28-7fff-d1b1-606e-278d18b71af0"></span></p> <p dir="ltr">To find other local restaurants serving Impossible Pork, visit:<a href="https://impossiblefoods.com/au-en/locations"> https://impossiblefoods.com/au-en/locations</a>.</p> <p dir="ltr"><em>Image: Supplied</em></p>

Food & Wine

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The world's best restaurants for 2022 have been revealed

<p>The cosmopolitan city of Copenhagen has had another incredible culinary year after a restaurant in the Danish capital was crowned best on the planet for the second year in a row.</p> <p dir="ltr">Geranium, which serves a meat-free, seasonally based Scandi menu, located in the unique location of the eighth floor of Denmark's national soccer stadium.</p> <p dir="ltr">It's open four days a week, a choice made by head chef Rasmus Kofoed and co-owner Søren Ledet in order to keep to an ethos of work-life balance.</p> <p dir="ltr">The two friends hugged joyfully as they celebrated winning their award at a lavish ceremony held in London's Old Billingsgate, a Victorian building that was once the world's largest fish market.</p> <p dir="ltr">Hollywood actor and CNN presenter Stanley Tucci hosted the ceremony, in a white tuxedo jacket on one of the UK's hottest days on record.</p> <p dir="ltr">Restaurants are only permitted to scoop the awards' top prize once, after which they're entered into a separate "Best of the Best" program.</p> <p dir="ltr">Members of that elite group include Geranium's Copenhagen neighbor Noma, as well as New York's Eleven Madison Park, The Fat Duck near London, Osteria Francescana in Modena, Italy, and Mirazur in Menton, France.</p> <p dir="ltr">South American restaurants fared well. In Lima, chefs Virgilio Martínez and Pía León's Central climbed two places to the second spot, while Maido, which serves Japanese-Peruvian fusion, slipped down to No. 11.</p> <p dir="ltr">Brazil's A Caso do Porco – a celebration of all things porcine has climbed 10 places to No. 7.</p> <p dir="ltr">Spain's presence on the list this year was solid with Barcelona's Disfrutar at No. 3, while Madrid's Diverxo shot up to 4th place. Larrabetzu's Asador Etxebarri – where all dishes, even dessert, are flame-grilled has slipped down to No. 6.</p> <p dir="ltr">Mexico City was represented by fifth place winner Pujol this year's Best Restaurant in North America and Quintonil, which climbed all the way from last year's No. 27 has landed in a No. 9 spot. Italy's Lido 84 and Le Calandre also moved up the rankings this year. Uliassi, in Italy's Senigallia region, was at No. 12, this year's Highest New Entry.</p> <p dir="ltr">It's not until No.20 that an Asia-based restaurant makes an appearance, with Den in Tokyo earning the highest place on this year's list.</p> <p dir="ltr">In the 20 years the awards have been running, no restaurant outside Europe or North America has ever won the World's 50 Best prize. All winners so far have come from Spain, the United States, the UK, Denmark, Italy and France.</p> <p dir="ltr">Here are the world’s best restaurants:</p> <p dir="ltr">1. <a href="http://www.geranium.dk/en/" target="_blank" rel="noopener">Geranium</a> (Copenhagen, Denmark)</p> <p dir="ltr">2. <a href="http://centralrestaurante.com.pe/en/" target="_blank" rel="noopener">Central</a> (Lima, Peru) *Best Restaurant in South America*</p> <p dir="ltr">3. <a href="http://www.disfrutarbarcelona.com/" target="_blank" rel="noopener">Disfrutar</a> (Barcelona, Spain)</p> <p dir="ltr">4. <a href="https://diverxo.com/en/" target="_blank" rel="noopener">Diverxo</a> (Madrid, Spain)</p> <p dir="ltr">5. <a href="https://www.pujol.com.mx/en/" target="_blank" rel="noopener">Pujol</a> (Mexico City, Mexico) *Best Restaurant in North America*</p> <p dir="ltr">6. <a href="http://asadoretxebarri.com/" target="_blank" rel="noopener">Asador Etxebarri</a> (Axpe, Spain)</p> <p dir="ltr">7. <a href="https://acasadoporco.com.br/" target="_blank" rel="noopener">A Casa do Porco</a> (São Paulo, Brazil)</p> <p dir="ltr">8. <a href="https://www.ristorantelido84.com/en/home-2/" target="_blank" rel="noopener">Lido 84</a> (Gardone Riviera, Italy)</p> <p dir="ltr">9. <a href="http://www.quintonil.com/" target="_blank" rel="noopener">Quintonil</a> (Mexico City, Mexico)</p> <p dir="ltr">10. <a href="https://www.alajmo.it/en/sezione/le-calandre/le-calandre" target="_blank" rel="noopener">Le Calandre</a> (Rubano, Italy)</p> <p dir="ltr">11. <a href="http://www.maido.pe/en/" target="_blank" rel="noopener">Maido</a> (Lima, Peru)</p> <p dir="ltr">12. <a href="https://www.uliassi.com/homepage/" target="_blank" rel="noopener">Uliassi</a> (Senigallia, Italy)</p> <p dir="ltr">13. <a href="https://www.steirereck.at/" target="_blank" rel="noopener">Steirereck</a> (Vienna, Austria)</p> <p dir="ltr">14. <a href="http://www.parrilladonjulio.com/" target="_blank" rel="noopener">Don Julio</a> (Buenos Aires, Argentina)</p> <p dir="ltr">15. <a href="https://www.nikoromito.com/reale/" target="_blank" rel="noopener">Reale</a> (Castel di Sangro, Italy)</p> <p dir="ltr">16. <a href="https://www.restauranteelkano.com/en/" target="_blank" rel="noopener">Elkano</a> (Getaria, Spain)</p> <p dir="ltr">17. <a href="https://www.nobelhartundschmutzig.com/en/" target="_blank" rel="noopener">Nobelhart &amp; Schmutzig</a> (Berlin, Germany)</p> <p dir="ltr">18. <a href="https://alchemist.dk/" target="_blank" rel="noopener">Alchemist</a> (Copenhagen, Denmark)</p> <p dir="ltr">19. <a href="https://www.piazzaduomoalba.it/it/" target="_blank" rel="noopener">Piazza Duomo</a> (Alba, Italy)</p> <p dir="ltr">20. <a href="http://www.jimbochoden.com/en/" target="_blank" rel="noopener">Den</a> (Tokyo, Japan) *Best Restaurant in Asia*</p> <p dir="ltr">21. <a href="http://www.mugaritz.com/en/" target="_blank" rel="noopener">Mugaritz</a> (San Sebastian, Spain)</p> <p dir="ltr">22. <a href="http://www.septime-charonne.fr/" target="_blank" rel="noopener">Septime</a> (Paris, France)</p> <p dir="ltr">23. <a href="https://www.thejaneantwerp.com/" target="_blank" rel="noopener">The Jane</a> (Antwerp, Belgium)</p> <p dir="ltr">24. <a href="https://www.thechairmangroup.com/" target="_blank" rel="noopener">The Chairman</a> (Hong Kong)</p> <p dir="ltr">25. <a href="http://www.restaurantfrantzen.com/" target="_blank" rel="noopener">Frantzén</a> (Stockholm, Sweden)</p> <p dir="ltr">26. <a href="https://tim-raue.com/en/" target="_blank" rel="noopener">Restaurant Tim Raue</a> (Berlin, Germany)</p> <p dir="ltr">27. <a href="https://www.hofvancleve.com/en/" target="_blank" rel="noopener">Hof van Cleve</a> (Kruishoutem, Belgium)</p> <p dir="ltr">28. <a href="https://www.le-clarence.paris/en/" target="_blank" rel="noopener">The Clarence</a> (Paris, France)</p> <p dir="ltr">29. <a href="https://www.st-hubertus.it/en/" target="_blank" rel="noopener">St. Hubertus</a> (San Cassiano, Italy)</p> <p dir="ltr">30. <a href="https://www.aoyama-florilege.jp/en/" target="_blank" rel="noopener">Florilege</a> (Tokyo, Japan)</p> <p dir="ltr">31. <a href="https://www.alain-passard.com/" target="_blank" rel="noopener">Arpège</a> (Paris, France)</p> <p dir="ltr">32. <a href="https://www.maytalima.com/en/" target="_blank" rel="noopener">Mayta</a> (Lima, Peru)</p> <p dir="ltr">33. <a href="https://www.atomixnyc.com/" target="_blank" rel="noopener">Atomix</a> (New York City)</p> <p dir="ltr">34. <a href="https://www.hisafranko.com/en/" target="_blank" rel="noopener">Hiša Franko</a> (Kobarid, Slovenia)</p> <p dir="ltr">35. <a href="http://thecloveclub.com/" target="_blank" rel="noopener">The Clove Club</a> (London, UK)</p> <p dir="ltr">36. <a href="http://www.odetterestaurant.com/" target="_blank" rel="noopener">Odette</a> (Singapore)</p> <p dir="ltr">37. <a href="https://fynrestaurant.com/" target="_blank" rel="noopener">Fyn</a> (Cape Town, South Africa)</p> <p dir="ltr">38. <a href="https://restaurantjordnaer.dk/" target="_blank" rel="noopener">Jordnær</a> (Copenhagen, Denmark)</p> <p dir="ltr">39. <a href="https://www.instagram.com/sornfinesouthern/" target="_blank" rel="noopener">Sorn</a> (Bangkok, Thailand)</p> <p dir="ltr">40. <a href="https://schauenstein.ch/" target="_blank" rel="noopener">Schloss Schauenstein</a> (Fürstenau, Switzerland)</p> <p dir="ltr">41. <a href="http://www.la-cime.com/" target="_blank" rel="noopener">La Cime</a> (Osaka, Japan)</p> <p dir="ltr">42. <a href="https://en.quiquedacosta.es/" target="_blank" rel="noopener">Quique Dacosta</a> (Dénia, Spain)</p> <p dir="ltr">43. <a href="https://www.borago.cl/" target="_blank" rel="noopener">Boragó</a> (Santiago, Chile)</p> <p dir="ltr">44. <a href="https://www.le-bernardin.com/" target="_blank" rel="noopener">Le Bernardin</a> (New York City)</p> <p dir="ltr">45. <a href="http://www.narisawa-yoshihiro.com/" target="_blank" rel="noopener">Narisawa</a> (Tokyo, Japan)</p> <p dir="ltr">46. <a href="https://belcanto.pt/index.php?lang=pt" target="_blank" rel="noopener">Belcanto</a> (Lisbon, Portugal)</p> <p dir="ltr">47. <a href="http://www.oteque.com/" target="_blank" rel="noopener">Oteque</a> (Rio de Janeiro, Brazil)</p> <p dir="ltr">48. <a href="http://www.restauranteleo.com/" target="_blank" rel="noopener">Leo</a> (Bogotá, Colombia)</p> <p dir="ltr">49. <a href="https://ikoyilondon.com/" target="_blank" rel="noopener">Ikoyi</a> (London, England)</p> <p dir="ltr">50. <a href="https://www.singlethreadfarms.com/" target="_blank" rel="noopener">SingleThread</a> (Healdsburg, California)</p> <p dir="ltr"><em>Image: Eatweek</em></p> <p> </p>

Food & Wine

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Mother and daughter in shock over $900 restaurant bill

<p dir="ltr">A mother and daughter on holiday on the beautiful island of Mykonos have been left reeling at the price of two drinks and a share plate.</p> <p dir="ltr">The pair were sitting outside the restaurant on their deckchairs for a while before deciding to order two cocktails and share plate of crab legs.</p> <p dir="ltr">The relaxed duo then asked for the bill – but were left in shock when it arrived at a huge cost of $900.</p> <p dir="ltr">The two drinks and the share plate altogether cost €520 ($A775) and a €78 ($A116) tip was added on top.</p> <p dir="ltr">Shocked at the bill, the mother and daughter refused to pay and tried to leave but were stopped by staff. </p> <p dir="ltr">The mother then said she would file a police report after finding out that it was a common thing that happened to tourists.</p> <p dir="ltr">She also informed her travel agent to let other tourists be wary of the scam when arriving at the restaurant. </p> <p dir="ltr">“We knew that the bill would not exceed €200 ($A300); suddenly they asked us to pay €600 ($A900),” she told the travel agent.</p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Travel Trouble

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How to make a restaurant quality burger at home

<p dir="ltr">Burgers are a family-favourite, but they don't have to be take-away. With a few cheeky tricks, you can really nail your burger game at home.</p> <p dir="ltr">There's really only four elements you really need to give thought to. The rest is just extras.</p> <h2 dir="ltr">Buns</h2> <p dir="ltr">Choose your buns well. Don't just grab the Tip-Top bun burgers – have a think about the texture of your bun. </p> <p dir="ltr">There are so many options, from bakery buns to brioche and sourdough, and make sure you warm or lightly toast them before you stack as this helps them hold their shape.</p> <h2 dir="ltr">Burger patty</h2> <p dir="ltr">The supermarkets have so many options now, from classic beef to vegan alternatives, chicken and even fish burgers. There's no shame in buying them ready-made.</p> <p dir="ltr">Just make sure you don't poke them too much while they are in the pan/grill. Cook one side and then flip them. </p> <p dir="ltr">If you are making a classic beef patty at home, keep it simple. The best patties are just mince with a bit of seasoning. You need a good quality mince with fat in it, so don't go for low-fat mince. Fat is flavour in a burger, and it also holds it together. When you have good mince you don't need breadcrumbs or eggs or anything else to bind it.</p> <p dir="ltr">Another good trick is cooking them in the sandwich press/grill, cooking both sides at once. It's a great way to get them on the table really quickly.</p> <p dir="ltr">And, always melt your cheese onto a hot patty. Just drape a slice over the top of the patty just before it comes off the grill or heat and let it melt. </p> <h2 dir="ltr">Sauces</h2> <p dir="ltr">Sauces make a burger. There's nothing worse than a burger with no sauce. Keep your staples on hand (tomato, BBQ, mustard, aioli), but also make sure you have a really good burger sauce. All the major brands sell these now. </p> <h2 dir="ltr">Extras</h2> <p dir="ltr">Extras make a difference. Here's a list of the best extras to take into consideration:</p> <p><span id="docs-internal-guid-cf539b31-7fff-99e5-6854-62ea80969a79"></span></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Burger pickles/gherkins (these are a must for all burgers)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sliced burger cheese (for a great cheeseburger experience, look for smoky cheese slices)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Shredded iceberg lettuce (for a Big Mac/McChicken-style burger)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Tomato slices, onion rings, fried egg, beetroot slices (for a Milk Bar-style burger 'with the lot')</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Grilled rings of pineapple (for the pineapple lovers out there)</p> </li> </ul> <p><em>Image: Getty</em></p>

Food & Wine

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Gordon Ramsy praises pandemic for closing “bad” restaurants

<p dir="ltr">Celebrity chef Gordon Ramsay has been caught stirring the pot again. This time, saying that a silver lining of the Covid-19 pandemic has been the forced closure of many bad restaurants taking up space in prime locations.</p> <p dir="ltr">“The crap’s gone,” Ramsay told UK magazine Radio Times in a recent interview.</p> <p dir="ltr">“Just sh**holes in a prime position and taking advantage because they’re in a great location, and they’ve got the footfall [have closed].</p> <p dir="ltr">“But now we’ve wiped the slate clean, which is good.”</p> <p dir="ltr">In the interview, the Hell’s Kitchen host, known for being fiery in the kitchen, admitted the last two years of the pandemic have been “devastating” for the hospitality sector in Britain. He said the industry “was on its arse, but it’s getting better”.</p> <p dir="ltr">“It’s been devastating the last two years. Landlords don’t say, ‘Take a holiday for two years.’ But I think what has been evident for all of us is the crap’s gone.”</p> <p dir="ltr">Last year, the restaurateur himself estimated his eateries in England lost more than $100 million in the first year of the pandemic due to loss of business during lengthy UK lockdowns.</p> <p dir="ltr">“I get criticised for being wealthy, but the responsibility on my shoulders – the livelihoods at stake – is huge,” Ramsay told The Sun at the time.</p> <p> </p> <p dir="ltr">“I do feel under pressure to give my younger members of staff, especially, some hope, and the sense that we can get out of this. There have been so many tears, people at their wits’ end.”</p> <p dir="ltr">At the start of the pandemic in April 2020, more than 1.5 million hospitality workers in the UK were furloughed. It accounted for a quarter of all furloughed staff across Britain.</p> <p dir="ltr">Last year in the week leading up to Christmas, as the Omicron variant ripped through the UK, pubs, bars and restaurants each lost on average $18,000 in what should have been the busiest trading week of the year.</p> <p dir="ltr">In the recent interview with Radio Times, the 55-year-old said throughout the pandemic, restaurants have had to “raise their game” to stay alive.</p> <p dir="ltr">He said that it has meant a positive outcome of the last two years is that customers are getting better quality from eateries.</p> <p dir="ltr">“Customers have got so much smarter in the last two years,” he said.</p> <p dir="ltr">“They know a lot more about food than they ever have done and have been making their own sourdough, so it’s taught everyone [in the restaurant industry] to raise their game.</p> <p dir="ltr">“It’s wiped the arrogance from the industry.”</p> <p dir="ltr">Ramsay takes over Jamie Oliver’s ‘failure’. Gordon recently took advantage of a business closing himself, when he took over a location formerly owned by fellow celebrity chef Jamie Oliver in Liverpool, England.</p> <p dir="ltr">“It’s sad that Jamie didn’t make it here – the site is amazing”.</p> <p dir="ltr">“It was never my intention to take over Jamie’s Italian. Jamie and I are mates everyone thinks we’re not, but we are. Two summers ago we sat in the garden with our kids and had an amazing evening talking, drinking, laughing, crying and just having a proper heart-to-heart.</p> <p dir="ltr">“It had nothing to do with it being his old site. Whether it was Marco Pierre White or Jamie Oliver, it didn’t matter who had the house beforehand. The location was absolutely spot on.</p> <p dir="ltr">“Where Jamie failed, there’s a big learning curve for all of us. One man’s failure is the next man’s success.”</p> <p> </p> <p dir="ltr">The site is the new home to Ramsay’s 35th restaurant – the Liverpool Bread Street Kitchen &amp; Bar.</p> <p><em>Image: Getty</em></p>

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