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If you’re taking your teen to Glastonbury or any festivals this summer, you are probably thinking about all the things that could possibly go wrong. There could be a big fall out, maybe they get lost, or it may just turn out to not really be their thing. Either way, it’s best to be positive, as they are at that age where they probably want more independence, embracing more responsibility, and figuring out their likes and dislikes. Here are a few things to consider before the big event. Choose the festival together In a typical year, thousands of festivals take place across the country with some having more than 200,000 people in attendance. From music to heritage and comedy to film, it’s safe to say that you and your teen are spoilt for choice. “Taking kids to festivals is a great way of introducing some outside life and it’s good to try and make it as cost effective as possible, so being prepared is key,” said child and behavioural expert Amanda Jenner. “Make sure you pick your festival wisely for the first time and check the events so you can make a plan for the day.” And sometimes, opting for a smaller or fringe festival would make for a less overwhelming introduction. Allow them to bring a friend This wouldn’t be a terrible idea, especially if the friend is also a first-time goer. Although a festival is like a small town populated with friendly faces you can build new interactions with, it helps to have a familiar face around — close in age — who your teen can share this new experience with. It could also help ease any quiet worries they have and give them a real opportunity to enjoy themselves, escape for the weekend and strengthen their friendship bond. “Bringing a friend is OK, but it’s a huge responsibility so lay down the rules in front of both sets of parents and have a meeting point if you get separated. Make sure they have mobiles fully charged. Location settings on at all times,” Jenner added. Tell them the truth If you’ve been to a festival before, you would know what to expect, so rip the band-aid off. Give your child the heads up and let them know that there will be incredibly long queues, huge crowds and sometimes even some chaos. And yes, people will be drunk, giddy and misbehaving. “I would make your own wrist band with mobile numbers on it so you can be contacted at anytime if you get separated. And make a note of any medical conditions to be on the safe side,” said Jenner. [xdelx],, At this point, it may also be worth speaking to them about staying hydrated, alcohol consumption and interacting with strangers. “Make sure they are hydrated at all times and understand the importance of fluids. Freeze water bottles so they stay cool all day. [For older children], explain the rules: never accept anything of anyone other than your parents. “Pack snacks for the day as it can be expensive. Nothing that would melt. Invest in a soft cool bag to keep things cold for snacks during the day. As food is pricey.” Support them in their outfit choices Thankfully the sun will be shining, but knowing British weather, you can’t put all your eggs in one basket. Remember to bring a light jacket you can layer up with, your umbrella, and hat too. That aside, festivals are for statement outfits that will ensure you stand out from the crowd. Depending on your teen — you know them best — let them choose a theme that combines their personal style with comfort. It’ll give them something to look forward to. Make a plan but be flexible Familiarising yourself with the schedule could help you better plan your time at the festival. Depending on what type of festival it is, there could be many things happening at the same time. Are there any must-sees? Things you don’t mind missing? Any non-negotiables? Dividing your schedule using these subcategories will help you both remain on the same page. “Give them some space. But perhaps for a first festival allow 30 minutes at a time to see if they adhere to the times, and let them go for a further 15 mins each time,” said Jenner. “Make sure you have a good plan so you get the most out of the day and night. There are so many things to see, especially in the family facilities that are available.” [xdelx] Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 10 ways to give your home an instant summer glow How – and why – to prioritise mindfulness in the busyness of summer 5 sandal trends that will be huge this summer

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What does a “smacked cucumber” look like? What is a “rutabaga”? Why does a “spiny caldereta” sound so threatening? Is “blackened” just a fancy word for “burnt”? These are some of the many questions diners have to grapple with when they look at a menu in some restaurants these days. But Britons are a shy bunch who would rather curl up in a ball and disappear than actually have to utter these queries out loud to a waiter. I would know – my husband is one of 41 per cent of diners who would choose to google an unfamiliar menu term under the table instead of asking for clarification, according to recent research from reservation service Resy. Whenever me and my husband come across an obscure word on a menu, my suggestion of asking the waiting staff to explain is swiftly shot down by the appearance of his phone, followed by a muttered definition from a search engine. Navigating a menu has become harder in recent years. It’s not just the use of lesser-known techniques, nor the use of alternative words for common ingredients (a rutabaga is a turnip and a cep is a porcini or pennybun mushroom, by the way). With Covid came menus only available via QR code, a development that’s now the bane of eating out – some restaurants still use them. It means having to point our stupid camera phones at stupid, alien-looking squares and scroll through the menu in stupid silence, as if we need to be even more enslaved to our devices than we already are. And then, if menus do get printed, they’re impossible to see because restaurants insist on turning their lights down lower and lower. Or they print the text in smaller and smaller typeface, making it a struggle to read even with 20/20 vision – which I haven’t had since I was 10. I’ll never forget trying to read the menu at the ever-trendy Smoking Goat in Shoreditch in 2019, me and five of my companions sat squinting in the dark with our phone torches on. Going to a restaurant should be a relatively easy endeavour, an experience free of stress and embarrassment. But recent menu trends might be off-putting to the customer, says Gavin Rankin of the Mayfair-based French brasserie restaurant Bellamy’s. “Restaurant menus are supposed to seduce you, to persuade you,” he tells me. “There’s a tendency now to list vegetables or ingredients nobody’s ever heard of, but I don’t like it and people don’t like having to ask questions about what something is because it makes them feel foolish. Restaurants aren’t out to humiliate the diner.” Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative Hugh Richard Wright, restaurant PR But could it be a good thing for menus to spark conversation between a diner and the restaurant? When I ask Rankin this, he blows a raspberry down the phone line, though not rudely – just in exasperation. “There’s something a bit… aggressive about it,” he says. “You can see on some menus they are deliberately choosing to list things that will force people to ask. Keep it simple, in my opinion. It’s different if you’re trying a really unfamiliar cuisine, but not when you go to an English or French restaurant. You should be able to look at a menu and be happy to eat 90 per cent of it with pleasure.” I’m someone who’s quite happy to have a chinwag with the waiter and ask questions about a menu. I also like it when a menu provides the opportunity to learn something new. But Rankin is right in pointing out that many diners don’t like asking questions at all, and menus shouldn’t force a diner into having to enquire about every single item. Hugh Richard Wright, leading restaurant PR and man-about-town with years of eating and consulting experience under his belt, says restaurants need to be mindful of striking the right balance with their menus. “A menu is more than just a list of dishes,” he says. “It should tempt you and excite you, so the descriptions should be tantalising. A menu that makes you want to have a conversation with your server is nice but it’s a balance. You don’t want to have everything explained to you and to go through every dish asking, ‘What’s this, what’s that’. That’s what a lot of places get wrong.” He adds that a menu should give the diner a “realistic impression of what you’re getting on your plate” – a reasonable enough expectation that some restaurants have foregone in favour of just listing ingredients. “For example, ‘pork, leek, kumquat’. It should describe how the pork is cooked. Is it pulled pork? Or roasted? Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative.” David Paw, international editor at Resy, advises that we shouldn’t be put off by a sparse menu. “It may be deliberate,” he says. “The restaurant is setting up the chance for a guest and the front of house staff to engage in a dialogue. I lean into these moments as opportunities to have a chat about ingredients, techniques, and the kitchen’s creative process. I’d encourage diners to always try to ask for more information. Even frequent diners are always learning and expanding their food vocabulary.” It comes down to what kind of experience we’re looking for when we dine out. For some, like Paw and myself, it’s fun and exciting to come across new things on a menu. But for many, given that eating out nowadays is much more of a pricey indulgence than it used to be, relaxation is key, not being challenged. This isn’t to say that every single restaurant should acquiesce to simplicity, but it would be no small potatoes to consider ways to make a diner feel less like they need a thesaurus before sitting down. It doesn’t diminish a fine restaurant to make its menu more accessible – instead, it would make it so much more appealing, bringing incredible food to the many instead of the few. That said, we go to restaurants to eat food we wouldn’t normally cook ourselves, and often food that we’re not familiar with. There is so much joy to be had in allowing new flavours and textures to colour your palate, and the culinary world has never been more creative or diverse than it is right now. So in a time where suspicion of anything unfamiliar is rife, perhaps it would do us all some good to try something new on our plates. Next time you’re stuck, ask your waiter for assistance. I promise they won’t bite. Read More Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life