List of All Articles with Tag 'el'

The lyrics “I’m a Barbie girl, in the Barbie world” have never felt more true. Between the inescapable hot pink trend and Greta Gerwig’s Barbie movie starring Margot Robbie as the titular character, Mattel’s favorite doll is everywhere (not that we’re complaining). That extends to the shelves (and websites) of some of our favorite brands and retailers, with a new Barbie fashion collaboration dropping seemingly every week this summer.

YouTube’s most subscribed person MrBeast has launched his chocolate bar range, Feastables in the UK. The 25-year-old's products have been on sale in America since January last year before bringing them across the pond with retailers ASDA and SPAR stocking the sweet treats. Some of the flavours from the range include Crunch, Deez Nutz, Milk Chocolate and Original Chocolate. Sign up to our free Indy100 weekly newsletter The chocolate bars are made from just five ingredients including organic cocoa and milk from grass-fed cows, to "change the way you snack". In a post to Twitter, MrBeast - real name Jimmy Donaldson - shared his excitement at the news of his Feastables flying off the shelves. "Feastables launched in the UK 10 days ago but every day before I can tweet about it the stores sell out. Trying to get more over!!! Y’all are crazy," he wrote. With a fanbase of 166 million subscribers on YouTube, it has been predicted that MrBeast's Feastables will be as in demand as Logan Paul and KSI's Prime drink where the product constantly sold out. Due to demand, it led to fans of the YouTubers spending thousands on getting their hands on the energy drink through third-party sellers. Now, those third-party sellers are already popping up online via Amazon and Facebook Marketplace putting bars of the chocolate up for sale. Feastables have been available to purchase in ASDA since July 9, and SPAR launched the products in stores on July 10th with the 60kg bars in Crunch, Deez Nutz, Milk Chocolate and Original Chocolate bars being priced from £2 to £2.49 each. Previously, Donaldson’s virtual restaurant brand Beast Burger back in 2020 so this isn't the first time he is entering the food market. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Mindy Kaling has declined to answer a question about her weight loss and “wellness journey” after losing a significant amount of weight in the last year. The Mindy Project star, 44, was asked in an interview with Allure Magazine about what she would say to fans who “feel like they’ve lost an ally” because of the change in her physical appearance. It comes after fans speculated that the actor and producer had used Ozempic, a diabetes drug that has been hailed by celebrities and influencers for its weight loss side effect. Kaling told the magazine that it isn’t “super exciting for me to talk about my body and how it’s analysed”. Declining to “get into it”, she added that talking about her weight loss tends to “take over the conversation unfortunately”, adding: “People take it so personally.” The mother-of-two has previously divulged some details about how she lost weight, but has not addressed speculation that she used any sort of medication to do so. The Independent has contacted a representative of Kaling for comment. In April 2022, she told Entertainment Tonight: “I eat what I like to eat. If I do any kind of restrictive diet, it never really works for me. I just eat less of it. “I wish there was something more juicy or dynamic about the way that I’ve lost a little bit of weight, but that’s the way I’ve done it.” Fans began taking notice of Kaling’s weight loss in December 2022, when she shared a photograph of herself wearing a white dress for a holiday party. She wrote in the caption: “I never wear winter white! I was always so worried about it not being flattering and also about dropping food on it.” Last August, Kaling recalled being labelled “unattractive” by the media while starring in The Mindy Project from 2012 to 2017. She opened up about the criticism, saying: “The amount of articles that were like, ‘It’s so good for a culture that this unattractive woman is finally on camera’. “I didn’t know I was so unattractive until I was the star of my own show. So not having to see those things, that’s wonderful.” Kaling has two children, Katherine and Spencer, who were born in 2017 and 2020 respectively. She keeps them out of the spotlight and has not publicly revealed who their father is. However, she reflected on them not growing up with a father figure in an interview with the Duchess of Sussex on the latter’s short-lived Spotify podcast, Archetypes. Kaling told Meghan Markle last year: “I would love for my… I have such a great relationship with my dad. You know, he is, we’re so different from each other. But he is just like, he is everything to me. “I do know that that would be so valuable for my kids, you know, that they have a dad. It wasn’t our lot, you know, our family’s lot in life. And I do think about it with wistfulness and then also fear, like, what will they think when they get older about that?” It was previously speculated that Kaling’s The Office co-star and long-time friend BJ Novak could be the father of her children. However, neither Kaling nor Novak have confirmed this. Addressing the rumours, Kaling said that they don’t “bother” her and said that Novak is “godparent to both my kids”. “It hasn’t affected my happiness at all, it hasn’t affected my kids or BJ. If that’s what is going to be titillating to people, I’ll take it.” Read More Between Brexit and Covid, London’s food scene has become a dog’s dinner – can it be saved? Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Influencer Annabelle Ham dies at age 22: ‘A light to the world’ Cramming all workout into weekend is still effective, scientists say Anorexic woman, 47, who wants to die may soon be able to under Canadian law Coleen Nolan becomes fourth sister in her family to be diagnosed with cancer

London holds a special place in the hearts of food enthusiasts. In the halcyon days of the UK’s place in the European Union, it could even be said that the capital was one of the best cities in Europe – if not the best – for food. Despite it being beaten out by Paris in the Michelin guide (the French capital boasts 119 Michelin stars compared to London’s 74), the city’s sheer diversity made it stand out, with nearly every cuisine under the sun available somewhere in its streets. But recently it hasn’t really felt this way, and the people have noticed. Last week, Lily Allen tweeted: “Having been in New York for most of the time since Covid, I’ve spent long enough away to notice how far the standards have slipped in London’s restaurant scene… Delivery food and takeaways are even worse. Dunno if it’s Brexit or ghost kitchens or inflation or whatever, but it’s a terrible shame.” It’s evident from social media posts and online reviews that a lot of patrons feel the same. The restaurant industry has taken blow after blow in recent years, beginning with the UK’s messy divorce from the EU in 2016. And as it was trying to recover from Brexit, which resulted in increased costs, new bureaucracy and staff shortages, Covid hit. Restaurants were forced to shutter their doors for unknown periods of time, deal with confusing new rules, and magic whole new delivery systems out of thin air. Now, the industry is having to weather the cost of living crisis. In the face of all this, it might be a little cruel to denounce London’s usually thriving food landscape as “mediocre”. But, as painful as it might be, there is some truth to it. Ben Orpwood, a former contestant on the BBC reality series The Great British Menu, tells me that Allen’s observation, while perhaps a bit strongly worded, wasn’t completely wrong about the state of the industry. Orpwood, who was previously the executive chef at Gordon Ramsay’s Lucky Cat, has been cooking in some of the world’s finest kitchens for nearly two decades. But he says he’s never seen anything like the state of affairs at his latest opening, 20 Berkeley in Mayfair. “Normally when you first open a restaurant, the drop-off from the opening team [staff] is something like 20 per cent,” he explains. “You lose people who applied for something they’re not really ready for and opening week is very intense – so they go. But after we opened 20 Berkeley in June, apart from my core team, we had 100 per cent turnover. I’ve never seen anything like it.” He says that staff are leaving even with benefits like getting two meals a day, days and nights off, at least £13.50 an hour for employees with no prior experience, and a nice, conducive kitchen environment to work in – a far cry from the shouting and screaming he endured earlier in his career. “I had a pastry chef that left last week who worked 3pm-11pm, five days a week, no double shifts – he didn’t like how much work there was,” Orpwood marvels. “I can’t get my head around that mentality. The talent and the drive is just not there anymore, there are very few talented young chefs around and all the good restaurants are scrapping over them. When you’re going through that as a new restaurant, it makes it so much harder.” The chef, who has more than two decades of experience under his belt, explains that the aftermath of Brexit and Covid are primarily to blame. Brexit caused an exodus of EU citizens, many of whom questioned whether or not they were welcome in the UK. When Covid hit, more people returned to their home countries and discovered new work opportunities there, opting not to come back to British shores. “Then the government goes, ‘We’ll plug the shortage with young British workers’, except that they introduced needless academic requirements to apprenticeships with a minimum wage that people can’t pay their rent on,” Orpwood adds. The national minimum wage for apprentices aged 21 in their first year is £5.28 an hour, while the average rent for a room in London has rocketed to almost £1k a month. To say that we’re mediocre, I don’t really think it’s a fair reflection Ben Mulock Of course, some industry folk are more optimistic. Ben Mulock, executive chef of Balans, says: “The London food scene for me is still vibrant, it’s still innovative. We still have some great authenticity to it.” However, even the most positive outlook can’t ignore the biggest, most glaring problem restaurants currently face: the skills shortage. “I’ve been cooking since I was 14, and it’s never been like this throughout my entire career,” Mulock laments. “But we are striving and pushing our standards higher to try and give people the experience of years gone by with this new workforce. So, to say that we’re mediocre, I don’t really think it’s a fair reflection.” He adds that people who live in the capital have “some of the most discerning palates globally” and that feeding a London crowd “isn’t an easy thing to please”. “But when you get it right, it’s a wonderful, wonderful feeling,” he says. Perhaps, for anyone who lives outside of London, the bar has been set at an artificial high. Influencers invited to restaurants that have a marketing budget are more likely to post gushing reviews, complete with mouthwatering visuals as they stuff their gobs. Meanwhile, restaurant critics for broadsheets have been recently criticised for platforming establishments in more affluent areas, or only if they’ve been invited. Given some publications don’t pay for reviewers’ meals, this is unavoidable – but it generates a false economy in which readers believe those are the best places to eat. In his essay “London Finds Itself”, Vittles editor Jonathan Nunn wrote about the decline of reviews and the rise of simplified maps that pinpoint places to eat, which also manifests itself in lists. It’s why the algorithm adores those “10 stunning places to eat in London” videos, and why publications are desperate to churn out recommendation lists. He wrote: “The review is too discursive, too expensive to produce, written by people who demand to be paid properly. Far better to shop it all out to a freelancer who can google a bunch of stuff and stitch it together without context.” One has to wonder if this, too, has contributed to restaurants falling short of expectations – perhaps no one is looking closely enough. But Hugh Smithson-Wright, a communications specialist for restaurants, says that the food scene is no more mediocre than it’s ever been; in fact, there have always been plenty of middling eateries around. “Not everyone can be so great,” he says. “Some of my favourite restaurants have been places where food is absolutely fine.” But there’s a distinction to be made here. “Fine is OK if it’s not costing you a lot of money. Expensive is fine if the food is incredible. But now, with everything being so much more expensive for everyone on every income level, the places that are fine are getting more expensive, with smaller portions and cheaper produce, and that’s what we’re not tolerating.” Smithson-Wright points to the fate of Prezzo as a perfect example of this reduced level of tolerance. In April, the Italian restaurant chain closed 46 of its 143 branches and said it was due to soaring energy and food costs – but Smithson-Wright adds that its uninspired food was also a factor. “Prezzo was only fine – it wasn’t great or innovative, but as those prices go up, OK is not good enough. It’s these types of mid-range restaurants, whether chains or independent, that will find they have nowhere to go. They can’t suddenly make their food luxurious, and equally, they can’t suddenly charge the prices they perhaps need to be charging to keep the lights on.” Price is a painful topic right now, resulting in a bitter stand-off between some patrons and restaurateurs. But Britons have historically been averse to paying more for their food, lulled into a false sense of security by the cut-throat price war between supermarkets. Or a sense of: if I can spend less than £5 on a Sainsbury’s ready meal, why are restaurants charging three, four, or five times that for a main course? But, as Smithson-Wright points out, the “bravest thing a restaurant can do is charge what they need to” without fear of empty seats. “In some ways, restaurants punish themselves by not charging what they should and now they’re stuck in a mediocrity trap,” he says. “And they’re not helped by the psychological barrier people have over what they will pay for things.” So what does this mean for the future of food in London? The restaurant industry, as a whole, isn’t about to die any time soon. As Orpwood says, this is a resilient industry and will “just get on with it” until it comes out the other side with hopefully greener grass. Smithson-Wright adds that the current situation sounds a death knell for mid-level restaurants, many of which will not survive this period. But Mullock tries to offer a sunnier disposition. “The London food scene is alive and it’s doing some really good things. Everyone’s just pursuing deliciousness.” Read More Sorry lads, we just can’t afford any more reckless, middle-aged adventurers The dish that defines me: Alex Outhwaite’s Vietnamese bun cha Nappy changes and tantrums over Michael Gove: I took my one-year-old to a music festival Sunak rules out any new EU trade deal that undermines Brexit freedoms Tory MP broke rules over £150,000 loan from Russian businessman What is the future of the Conservative Party?

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