Food

‘It’s a magical place, and not just because of the hotel.” Standing outside the greenhouses at Högbo Brukshotell, two hours north of Stockholm, Stefan Johansson is talking about far more than hospitality. The former head chef, now responsible for sustainability at Högbo, has spent much of the past decade helping reshape the way this corner of Sweden grows, cooks and thinks about food.

The catalyst was disarmingly simple. Years ago, a journalist asked Johansson why he was cooking the food he was cooking. Like many ambitious Swedish chefs, Stefan trained in Stockholm’s top restaurants, where ingredients from around the world were only a phone call away. The question lingered long after the interview ended.

“Before, I wanted food to be spectacular; I didn’t really care where it came from,” he says. “Then I closed the window of where we source from down to the region. It was the best thing I’ve ever done.” Instead of looking farther afield for inspiration, he began looking closer to home.

Högbo Brukshotell sits in the former Högbo ironworks, a quiet pocket of forest, waterways and historic buildings north of Sandviken. The area’s industrial past is still visible in its old manor houses, smithies and mill buildings, but since the factories fell silent in the mid-19th century, the woods have reclaimed their place. Walking, cycling and cross-country ski trails now lead into the forest, while the old bruk buildings house cafes, workshops and small businesses.

Ingredients that once arrived at Högbo from far away are now grown here. The Made in Högbo project began with lamb, with animal rearing and butchery brought in-house. Vegetable production followed. Now greenhouses sit alongside kitchen gardens, producing ingredients for the restaurant and creating opportunities for people who might otherwise struggle to find work.

Refugees from Myanmar helped establish some of the early growing projects. New arrivals from the Democratic Republic of the Congo have joined the initiative, splitting their time between Swedish language classes and work placements, their influence visible in the rows of papaya, bananas and other plants rarely associated with Sweden. There are plans for an aquaponics system that will combine greenhouse cultivation with tilapia fish farming. In farm buildings there are now also a bakery making sourdough and cakes, a microbrewery run by one of the chefs, a dairy making fresh cheeses, and an excellent deli.

Högbo isn’t the only place asking these questions about food provenance. Over several days travelling through Gästrikland and neighbouring Hälsingland in eastern Sweden, I discover a network of millers, fishers, distillers, cheese makers and chefs connected by a shared idea: that food should reflect the place it comes from.

At Gammelstilla, an old ironworks has become a small whisky distillery. In the village of Gästrike-Hammarby, The Old Mill is now an award-winning restaurant run by Bogdan Ioan Gheorghe and Ellinor Andersson, with a tasting menu that features a roll-call of local producers alongside surprising ingredients such as the invasive species Japanese knotweed.

At Bergmans Fisk, in Norrsundet, low islands scatter across the bay and the Baltic stretches east towards Finland beyond the wooden smokehouses. The business is run by a seventh-generation fishing family whose connection to these waters stretches back more than a century. Inside the smokehouses, salmon hangs in neat rows, a slow process, refined over generations.

But for traditions – and the business – to survive, they have to evolve and diversify, Dennis Bergman explains. In 2020, the family opened a waterfront restaurant overlooking the bay where much of their fish is caught. We enjoy a smorgasbord of smoked salmon and böckling (hot smoked herring) piled on dark rye crispbreads. The family also operates a travelling fish van serving coastal communities and is planning a small hotel: new ventures that will help secure the future of old skills.

Driving north through the deep pine forests and lush fields of Hälsingland, I keep spotting hand-painted signs for potatoes, eggs and strawberries. Outside red-painted farm buildings, honesty boxes sit beside stacks of produce.

At Teve Kvarn, a mill south of Järvsö, I meet Anna Larsson, a seventh-generation miller. She sources grain from roughly a 150km (93-mile) radius, selling seed to farmers and then buying back the grain to ensure high-quality flour production. Only a handful of mills of this type remain in Sweden. Anna points out her newest machine – it was installed in 1930.

Beside the traditional wooden mill, shiny stills are visible in a tall glass building. This is the Tevsjö distillery run by Anna’s husband, Jonas, producing vodka, gin and aquavit using grain from the mill. The distillery runs on hydroelectric power generated from the nearby stream, and has already increased its production capacity more than 10 times on the strength of the products’ popularity – while creating 10 new local jobs.

At nearby Järvsö Lanthandel, I meet chef Tobias Annerhult who runs the general store and restaurant. For Annerhult, local sourcing isn’t just desirable, it’s his entire food philosophy. “I only buy salt, pepper, sugar and oil,” he tells me. “I don’t use stabilisers. Nothing gets thrown away; that feeds the creative process. Our philosophy is to grow through limitations.”

In a climate where vegetables arrive in abundance for only part of the year, preserving is essential. Annerhult pickles, cures and ferments local produce, including meat for charcuterie.

Tonight, we too have to work for our dinner, taking a cooking class that Tobias offers for private group bookings. We have brought produce collected across the region: flour from the centuries-old mill; cheese and potatoes from honesty boxes; fish from a family that has worked the same waters for generations; and vegetables from local greenhouses.

Together, we make fermented pea pancakes with sweet preserved apple and salty local goat’s cheese; bouncy fresh pasta using Anna’s wheat and eggs from Tobias’s chickens, served simply with burrata-style cheese, brown butter and garden herbs; and warm cake with the first of the season’s rhubarb.

It’s a meal that tastes all the better for knowing the stories and people behind it. Combining preserved and fermented ingredients with the season’s freshest produce harks back to traditional approaches to cooking and eating. Today’s chefs are reclaiming that philosophy, and the results are delicious.

It perhaps helps answer the question that changed Stefan’s career all those years ago. Why cook this food, in this place? Because when food truly belongs somewhere, it becomes a way of understanding that place too.

The trip was provided by Visit Sweden. For more information visit gastrikland.se and destinationhalsingland.se. Högbo Brukshotell has doubles from 1,995 Swedish kronor (£155) B&B

‘Can honestly say it was the absolute best hotel we’ve ever stayed in. Beautiful hotel in a stunning location. Every room was very grand and oozing history’

As non-stop summer gives way to the quiet days of autumn, there’s no better time to get away for a relaxing mini-break if you’re already mourning holiday season. And for those in need of a pamper, luxury hotels across the UK are offering seasonal spa packages to help guests unwind.

Hand Picked Hotels has launched special autumn stays at picturesque locations throughout the country, including an Amber Hours Autumn Spa Break for Two at selected mainland spa hotels up to November 30. This two-night escape includes breakfast, an Autumn Champagne Afternoon Tea with seasonal treats, and a 50-minute Tranquillity Pro Sleep Ritual for two, as well as use of the spa facilities.

Guests who book this break will also get a complimentary 200ml Tranquillity Pro Sleep Bath and Body Oil by Comfort Zone to take home. The Tranquillity Pro Sleep Ritual is a massage treatment designed for optimal sleep, meaning this could make the perfect gift for stressed-out loved ones in need of a pamper, or a romantic getaway for couples.

READ MORE:

One of the top-rated choices of hotel where the Amber Hours Spa Break is available to book, according to reviews on Tripadvisor, is Rookery Hall Hotel & Spa in Cheshire. This award-winning stay set in 38 acres of gardens, pasture and parkland boasts a 4 AA Red Star status, the AA’s top accolade given to hotels in the UK and Ireland.

The AA writes of this 19th century Nantwich mansion: “Bedrooms are spacious and appointed to a high standard with wide-screen TVs; many rooms have separate walk-in showers as well as deep tubs. Public areas are delightful and retain many original features. There is an extensive, state-of-the art spa and leisure complex.”

Book an Amber Hours Spa Break

Available on stays up to November 30

Hand Picked Hotels

See the offers

This getaway for two is available at selected Hand Picked Hotels locations and includes breakfast, afternoon tea, a massage, and use of the spa facilities

The AA also singled out the hotel’s fine dining experience as one of the highlights of a stay at Rookery Hall, with the restaurant taking inspiration from the surrounding Cheshire countryside for a menu of classic British dishes with a “contemporary twist”. And there’s plenty of choice when it comes to accommodation, from suites with views over the gardens to unique feature rooms, with prices starting from £172 per night this autumn.

Guests here or at any other Hand Picked Hotels stays can also book an Amber Hours Retreat, which will see those staying for one night treated to an Autumn Champagne Afternoon Tea and a complimentary room upgrade up until November 30. Stays of two nights or more will also include a specially created three-course autumn dinner with this package.

Rookery Hall Hotel & Spa is also the top-rated spa hotel stay in Cheshire on Booking.com, with a ‘Superb’ rating of 9.3 out of 10 based on more than 600 reviews. Coming in second place is Manor House in Alsager which has a spa garden with hanging beds and a herb garden, followed by Grosvenor Hotel & Spa in Pulford, home to 75 bedrooms and two restaurants offering AA Rosette-awarded dining.

Back at Rookery Hall Hotel & Spa, the hotel has earned an average rating of 4.5 out of five stars on Tripadvisor based on more than 2,500 reviews, with one guest writing: “We would go as far as saying Rookery Hall is the best hotel and spa experience we have ever had in the UK (and we have been to many). Everything was perfect, from the moment we arrived to the moment we left. The room was wonderful and the food in the restaurant was exceptional.”

Another reviewer echoed: “Can honestly say it was the absolute best hotel we’ve ever stayed in. Beautiful hotel in a stunning location. Every room was very grand and oozing history, absolutely stunning. The service and every single member of staff were outstanding.”

And a third person fed back: “This was our fourth stay and once again we were blown away by our experience. From the warm welcome upon our arrival our stay was exceptional and this is because the hotel in our opinion has the best staff, they are simply incredible. The hotel provides the peace and relaxation we were after with a touch of luxury.”

One person felt that the food menu had room for improvement, however, feeding back: “The place is lovely and the staff are incredible but they really need to upgrade their vegetarian options.”

A member of staff from the hotel responded to this review: “We do offer a separate plant-based menu alongside the vegetarian dishes on our main menu, and had we been made aware at the time that you were vegetarian, we would have been more than happy to provide this and guide you through the additional options available. If this was something we were aware of and did not offer, then I can only apologise.”

A different guest remarked: “My only negative comment would not really be too specific to Rookery Hall as such, but during our one night stay, there was a large wedding party staying at the hotel who took up most of the bar during the course of the afternoon.”

Meanwhile, someone else praised: “Had a super overnight stay and dinner. What a lovely experience that we all enjoyed. The staff without exception were so charming helpful and exactly how a great hotel should operate. Dinner was delicious in a lovely dining room and our suite had a beautiful bathroom and very comfortable bed.”

Simple sardines in the Algarve

Last August, the smoky aroma of grilled sardines drifting over the beach in Portimão woke me up from my sunbathing on the beach. Attracted by the aroma of barbecued fish, we found ourselves in the old port where, for €12, I was served two delicious sandwiches on rustic bread of sardines in garlic and olive oil, with a small cold beer. I sat down, ate and chatted with locals on benches at simple communal tables. The important thing seemed to be to enjoy food together. The next morning, a reenactment of the fishing boats arriving loaded with fish, as they once were, was a real spectacle – complete with guitar playing, drum-banging and excited seagulls whirling and wailing above in the hope of a feast. Later, concerts and dancing animated the town as the party for the sardine festival went on well into the night. Cooking demos and dishes including sardine-based soup and salads, added to the enjoyment. I never imagined such pleasure could be had from the simple sardine.
Joe

A family dinner in the Faroe Islands

My wife and I visited the Faroe Islands a few years ago, where we took part in heimablídni, a concept where traditional Faroese food is served in a home. We found it to be one of the best ways to experience the Faroes and a unique experience to share a meal with a local family. Homecooked dishes showcase ingredients from the surrounding sea and mountains. We were served smoked salmon from the host’s own smoker, lamb, potatoes and traditional specialities, all accompanied with great conversation about Faroese life and traditions. Sitting around a family table makes the experience feel personal and authentic.
Mike

A vegan feast in Sicily

As a vegan who loves trying local cuisine, the combination of warm hospitality and a high proportion of locals with a lactose intolerance makes Sicily the ideal foodie getaway. Having hiked to the top of Monte Pellegrino in 35C heat, we popped into a small nondescript street-food shop (the only place that was open) and were delighted to find panelle – delicious crispy chickpea-flour fritters served in sesame bread. We ate them overlooking Palermo harbour. That evening, we tried Haiku, a vegan restaurant with reimagined classics based on dishes such as carbonara and tiramisu. It was so good we kept ordering more and more courses until we could barely move.
Esther

Strong spirits and small plates in Greece

The city of Volos is famous for its Tsipouradika – tavernas that serve tsipouro, a strong spirit made from pomace, the stems, skins and seeds that are left over from wine making. It comes plain or infused with botanicals and anise, and is served with ice and water. Each glass you order arrives with a different small plate or meze. It could be grilled peppers, sundried octopus, a spicy cheese spread or smoked mackerel. You take pot luck as to what the patron fancies dishing up that day.
Barbara

The perfect snack to pair with Lithuanian beer

In Vilnius, we came across the ultimate food pairing for the fantastic beers available there in the form of kepta duona – deep-fried rye bread with garlic and cheese. Every bar has a slightly different version – raw, roast or confit garlic with cream, melted or simply grated cheese. A heavenly snack that could easily become your main meal.
Natalie

Vegan delights in the patisseries of Paris

Being an unfortunate combination of a foodie and a vegan, I was prepared for a weekend of staring longingly into patisserie windows when heading to Paris earlier this summer. I was not prepared for the unbridled joy awaiting me at the Land & Monkeys boulangeries/patisseries scattered across the capital. It began with an outrageously creamy raspberry petit gateaux from its Montmartre branch, followed by the unbelievable fluff and flake of a croissant aux champignons in the Marais the next day. A parting madeleine for the Eurostar on our last day was the pièce de résistance.
Elinor

Pasta with pears in Bologna

It was in Bologna, Italy’s self-proclaimed food capital, where I sampled the city’s signature dish of tortellini. We stumbled across Rosarose Bistrot, enticed by tables with red-checked cloths set in the middle of a cobblestone road. I enjoyed shells stuffed with tangy gorgonzola cheese and chunks of caramelised pears, a fruit I would usually avoid, but I placed trust in the regional delicacy. The fruit’s sweetness blended harmoniously with the strong cheese flavour; crispy and soft fried bread known as crescentine, was used to soak up the remaining sauce. It was only right to mark this culinary experience with a small tortellini keyring from a nearby gift shop, filled with various merchandise emblazoned with the pasta shell.
Caitlin

Catalonia’s ultimate slow-food festival

Last year, I discovered the ultimate slow-food festival – the Snail Feast of Lleida (L’Aplec del Caragol), 100 miles west of Barcelona. Over a long weekend, there was music, dancing, cooking and feasting, all in celebration of the tiny mollusc. Entrance to the festival is free, and visitors can enjoy traditional snail dishes in tents, local restaurants or simply in the town squares. I had two helpings of snails a la gormanda, cooked in a sauce of spicy paprika and herbs. Since attending the festival, I have been treading carefully in my garden in case I harm what I discovered are delicate and delicious creatures.
Helen

Heavenly cakes in Slovenia

Having travelled by train from Bristol down through the Netherlands, Germany, Switzerland and Italy, we reached our penultimate stop, Lake Bled. We’d been awed by the beautiful Swiss alpine scenery, but Bled took it up a notch. After a day of cycling from Bled to Lake Bohinj and back, we refuelled on the local delicacy, Bled cake, a sumptuously smooth set custard encased in the lightest of mille-feuille pastry and topped with whipped cream. Imagine an English custard slice, only a million times better. It was so welcome after a day in the Slovenian mountain air, we made it a holiday habit. A Bled cake a day until we had to come home!
Sara

Winning tip: delicious seafood soup in Spain

Few meals linger in the memory like a proper Asturian sopa de pescado y marisco (seafood soup). After kayaking 10 miles down the Sella River, my reward in the town of Arriondas wasn’t a humble bowl of soup – it was a whole pan! Every flavour shone through in a broth packed with white fish, prawns and sweet crab claws, so extraordinarily rich it almost brought me to tears. I devoured it all, skipping the rest of the courses without regret. Years later in Gijón, history repeated itself. Even my soup-sceptical husband declared it the best he had ever tasted. In Asturias, fish soup isn’t a starter. It’s an obsession in a pot.
Oksana

RIYADH: Egypt’s annual nationwide inflation rate eased to 12.7 percent in August from 13 percent in the previous month, as lower food prices offset increases in electricity, housing and other household costs.

The nationwide consumer price index was unchanged from July at 289.8 points, according to data from the Central Agency for Public Mobilization and Statistics. Annual urban inflation also eased to 14.5 percent from 14.9 percent in July. 

Egypt continued to experience faster price growth than several regional peers, although the latest available comparative readings are for July rather than August. 

Saudi Arabia’s annual inflation was 1.8 percent in July, while Jordan’s was 2.7 percent, according to official data from the respective countries. Morocco recorded a 0.6 percent annual decline in consumer prices.  

The International Monetary Fund expects Egypt’s inflation to rise to 16.7 percent in the second half of 2026, reflecting higher energy prices, exchange-rate depreciation and unfavorable base effects. 

In its latest report, CAPMAS stated: “The food and beverages division recorded a decrease of 1.2 percent due to a 0.1 percent decrease in the prices of cereals and bread, a 1.5 percent decrease in the prices of meat and poultry, a 0.1 percent decrease in the prices of fish and seafood, and a 7 percent decrease in the prices of vegetables.”  

Housing costs climb  

Housing, water, electricity, gas and other fuels rose 1.9 percent during the month. Electricity, gas and fuel prices increased 4.3 percent, while actual rents rose 0.8 percent and housing maintenance costs increased 0.5 percent.  

Prices for furnishings and household equipment rose 0.7 percent, while clothing increased 0.5 percent, healthcare 0.4 percent, transport 0.2 percent, and restaurants and hotels 0.5 percent. 

On an annual basis, housing, water, electricity, gas and other fuels recorded the largest increase, at 33 percent, with actual rents up 28 percent and electricity, gas and fuels rising 22.4 percent. 

Transport costs increased 21.7 percent annually, while education rose 20 percent and recreation and culture increased 15.3 percent. Food and beverages prices rose 6.5 percent, with vegetable prices up 27.7 percent.  

Monetary policy  

The inflation data comes after the Central Bank of Egypt kept its key interest rates unchanged last month, with the overnight deposit rate at 19 percent and the lending rate at 20 percent. The main operation and discount rates were maintained at 19.5 percent. 

The CBE expects headline inflation to accelerate through the third quarter because of unfavorable base effects before gradually declining from the first quarter of 2027. It expects inflation to converge toward its 7 percent target, plus or minus 2 percentage points, during the second half of 2027.  

The central bank has warned that the inflation outlook remains exposed to risks from regional hostilities and a stronger-than-expected pass-through from fiscal consolidation measures. 

YOU don’t need a fancy First Class plane ticket to enjoy a luxurious airport lounge with a free buffet.

In fact, there’s a far easier way you could be chilling in a classy airport lounge on your next trip, without forking out thousands. Click here to find out how.

Save 20% on Priority Pass across 1,900+ airport lounges

We’ve all been there – sitting in a hard plastic chair at the airport gate with a packet of crisps and a bottle of water that cost you an arm and a leg.

Or worse, stressing out that your family meal is taking too long to arrive and you might need to leg it to the boarding gate.

Instead, with a Priority Pass you could be snuggling into a cosy sleep pod, kicking back on a comfy sofa or tucking into a complimentary meal.

The best part? Sun readers can bag 20% off a Priority Pass right now by clicking here.

Read more on travel hacks

QUIDS IN

£1 hack to save HUNDREDS on UK breaks with superyachts & forest lodges from £89

BED IN

The disgusting hotel room item I learned to love and 9 more surprising travel hacks

Priority Pass members get access to over 1,900 airport lounges across the world. The lounges cover over 85% of the world’s top 100 airports, so you’re basically travelling like a First Class passenger on the cheap (before you reach the plane and turn right).

There’s complimentary food and drink across ALL lounges, which will already save you on having to fork out for an expensive airport meal.

Plus there’s comfy sofas, charging points and free Wi-Fi, making that wait before your flight all the more comfortable.

Some lounges even have showers, sleep pods, desks and quiet spaces – so if you want to squeeze in a nap after your early wake-up, no problem.

A standard membership usually costs £69 per year, but you can now bag 20% off and pay only £55 for the whole year.

This gives you access to nearly 2,000 airports across the world, for a £24 fee each visit.

Save 20% on Priority Pass across 1,900+ airport lounges

Members also get extra perks like access to Be Relax spa treatments, including massages, manicures and more at participating airports.

Plus if you want to stretch or get a workout in before or after your journey, members also get access to a fitness app worth £79.99 completely for free.

The WithU Fitness app creates you a personalised training program which can be used in the gym or at home.

It’s also full of audio workouts where you are coached by professional trainers.

Save 20% on Priority Pass across 1,900+ airport lounges

Prices correct at the time of publication.

A Which? survey has named the best and worst holiday parks across the UK, and coming in dead last is a brand that was once a go-to resort for families but now only has one resort left in its portfolio

A holiday park that was once part of a chain of 30 sites and now stands as the brand’s last remaining location has been crowned the worst in the UK.

A Which? survey ranking the best and worst holiday parks across the country has placed Pontins firmly at the bottom, with its final remaining site in Weston-Super-Mare in Somerset being given the dubious honour.

Scoring a woeful 61% rating, Which? readers awarded the brand just two stars across customer service, accommodation quality, cleanliness, and food and drink. And despite being one of the most affordable options in the rankings, averaging £38 per person per night, it still only scraped two stars for value for money.

The dismal scores are a world away from Pontins’ glory days, when it was renowned for lively family getaways featuring its famous Bluecoats entertainers — a launching pad for the careers of Shane Ritchie and Bobby Davro. The brand was rescued from the brink of collapse 15 years ago when it was snapped up by Britannia Hotels, a chain Which? has repeatedly labelled the UK’s worst hotel chain.

Have a story you want to share? Email us at webtravel@reachplc.com

Its sole surviving site, Sandy Bay Holiday Village, is adults-only and appears to be actively distancing itself from the Pontins name, with no mention of the brand anywhere on its website. The park boasts a heated indoor pool, games room, live shows, and daily activities.

The park has received mixed reviews on Google, currently sitting at 3.6 stars out of five. One recent reviewer said: “The location is great, beach right in front of the resort, Weston only a 10 min open bus journey away”, also praising the accommodation for its cleanliness and upgraded room options.

Yet less favourable reviews tell a different story, with guests claiming “the rooms were filthy. We didn’t even have matching curtains!” and “dirty, smelly, run down! They may have changed their name, but they haven’t changed their shame.”

Prior to the closures, Pontins regularly made headlines as disgruntled customers reported grimy accommodation and poor facilities. In the now-closed Pontins Southport, guests complained of people smoking drugs and drunk parents roaming the park. A mum who visited the Brean Sands report alleged her children were left in tears after finding rubbish and dirt all over their room.

Another family, who visited Pontins Prestatyn in Wales dubbed it a “holiday from hell”. They claimed the room was yellowing from stains, the pool and restaurants were shut, and they “couldn’t even see out of the windows” due to grime.

At the opposite end of the rankings, Potters Resorts topped the table with its all-inclusive resorts in Norfolk and Essex, while Hoburne Holidays secured second place. Hoburne operates parks throughout the south and south west of the UK, including sites in the Cotswolds, Dorset, and Somerset.

Which? said: “This fifth-generation family business’s seven locations (in the south of England ) are all ideally situated, from a clifftop in coastal Dorset to a woodland retreat in the New Forest.”

It added: “There’s no tray jostling in sterile canteens either. Restaurants, like the lantern-adorned Pier House, with its sea-view terrace, source local, seasonal ingredients such as Brixham trout – earning the brand five stars for its food and drink. Activities make the most of each park’s unique surroundings, whether it’s guided bat walks or instructor-led kayaking on the wetlands of its Cotswolds site.”

The UK’s best and worst holiday parks

(Name of resort, overall customer score)

1. Potters Resorts – 83%
2. Hoburne Holidays – 81%
3. Darwin Escapes – 80%
4. Landal Parks – 80%
5. Waterside Holiday Group – 80%
6. Shorefield Holidays – 76%
7. Away Resorts – 75%
8. Bluestone Wales – 75%
9. Park Leisure UK – 75%
10. Highland Holidays – 74%
11. Lyons Holiday Parks – 74%
12. Largo Leisure – 73%
13. Park Holidays UK – 73%
14. Warner Coastal Villages – 73%
15. Forest Holidays – 72%
16. John Fowler Holidays – 72%
17. Center Parcs – 69%
18. Haven Holidays – 68%
19. Parkdean Resorts – 68%
20. Butlin’s – 63%
21. Pontins – 61%

Based on a survey of 2,221 Which? Connect panel members and general public conducted in February and March 2026.

Potters Resort has been crowned the UK’s best holiday park by Which? readers – and the all-inclusive family favourite has a location just over an hour from Cambridge

Britain’s best holiday park is an all-inclusive gem that costs a little more but offers a lot.

There are plent of excellent holiday parks across the UK, from the cheap and cheerful Butlin’s and Park Dean, to the more upmarket Center Parcs and Bluestone. However, they have all missed out on being named the best in the UK.

Potters Resort has topped the Which? holiday park rankings, with its Norfolk and Essex sites winning a customer score of 83%.

Stays start from £88 per person per night, which is higher than most comparable holiday parks, yet guests have still awarded the resort 4/5 for value. It is worth noting that Potters is the only holiday park in Britain to offer a truly all-inclusive experience, with four meals a day included alongside a wide selection of drinks – from wines and beers to G&Ts.

The resort keeps guests busy throughout the day with a packed programme of activities. Whether you fancy a go on the rally karts, a session in virtual reality, a spin at the silent disco or a splash in the water at Five Lakes, there is something to suit every taste and age group. Wellness enthusiasts are also well catered for, with Pilates, yoga, Nordic walking and birdwatching all part of the package at no extra cost.

OPINION

Come the evening, the entertainment steps up a gear. Resident show Musical Icons takes to the stage nightly, performing tributes to iconic acts spanning the Motown era, Carole King, ABBA, the Bee Gees and beyond, with a showstopping Bohemian Rhapsody finale rounding off proceedings.

“After opening its doors in the 1920s, family-run Potters claims to be the first-ever holiday park, and its all-inclusive model still sets it apart. The nightly rate at its two parks – in Essex and Norfolk – may be higher than rivals, but you stay in suites or bungalow-style accommodation (there isn’t a caravan in sight) and all food and drink (which is excellent) is thrown in. It was the only park to clinch the full five stars for its entertainment and activities (also included), which range from birdwatching to go-karting.

“Guests loved that they could soak in the spa and play all the rounds of pitch ‘n’ putt without worrying about their final bill spiralling out of control. ‘Great entertainment, all staff helpful and polite, good food and plenty of it,’ one happy customer remarked. Forget everything you think you know about holiday parks, as Potters’ attentive service and first-class facilities will wow you – with no sneaky extra charges later on.”

The Mirror’s Mikey Smith paid a visit to Potters with his family and had a brilliant time.

“Imagine the good old British ‘holiday camp’ atmosphere – family fun by the sea, with nightly entertainment and everything you need on-site – but brought bang up to date, with comfortable rooms and high quality amenities. And then imagine it borrowed a few ideas from luxury cruise ships. Then you’re getting somewhere near what Potters is,” Mikey wrote.

“For many, the phrase ‘all-inclusive resort’ conjures images of lukewarm buffets, piled high with chips and pizza slices, perhaps the occasional chicken nugget and long benches of weird-looking salad. Not so at Potters. Each lunchtime and evening menu offers three or four restaurant-quality starter and main options. During my stay I had a buttery, flaky Sea Bass fillet, some deliciously crispy deep fried Halloumi and a perfectly cooked chicken breast with mushroom and thyme sauce.

“None of them would trouble a Michelin star – but they’d give any of the foodie pubs near me a solid run for their money. And that’s before we come to the carvery, which is served every evening with a different roast meat.”

You can read his full review here.

Mike Scott, managing director of Potters, said: “To be named the UK’s Best Holiday Parks and Resorts by Which? readers is a fantastic achievement. To have topped the list in three consecutive surveys since 2022 is something we’re immensely proud of, especially among so many well-known UK break providers. Recognition from Which? means so much because it reflects the honest opinions and experiences of guests. It tells people what it’s really like to stay with us and makes this achievement all the more special.

“As a family-owned business, we can’t compete with the household names on marketing budgets, and we don’t try to. Instead, we focus on giving every guest an exceptional experience. Our breaks are fully inclusive, so we’re not constantly trying to upsell or charge guests for every little extra. It means our guests can simply relax and have fun, while our team can focus entirely on looking after them and making their stay memorable.

“This recognition reinforces what we’ve always believed: Potters Resorts offers the best breaks in the UK. And, of course, a huge thank you must go to our amazing team and our lovely guests, who together have made Potters such a special place.”

The UK’s best and worst holiday parks

(Name of resort, overall customer score)

1. Potters Resorts – 83%
2. Hoburne Holidays – 81%
3. Darwin Escapes – 80%
4. Landal Parks – 80%
5. Waterside Holiday Group – 80%
6. Shorefield Holidays – 76%
7. Away Resorts – 75%
8. Bluestone Wales – 75%
9. Park Leisure UK – 75%
10. Highland Holidays – 74%
11. Lyons Holiday Parks – 74%
12. Largo Leisure – 73%
13. Park Holidays UK – 73%
14. Warner Coastal Villages – 73%
15. Forest Holidays – 72%
16. John Fowler Holidays – 72%
17. Center Parcs – 69%
18. Haven Holidays – 68%
19. Parkdean Resorts – 68%
20. Butlin’s – 63%
21. Pontins – 61%

The rankings are drawn from a survey of 2,221 Which? Connect panel members and members of the general public, conducted in February and March 2026.

DUBAI: A late-night craving for dessert led Hasan Sarwar to leave investment banking and build Peekabox, a Dubai-founded app that sells fresh unsold food from cafes, bakeries and grocery stores at discounts of 50 to 70 percent.

Sarwar was in a Dubai cafe at about 11 p.m. when he noticed the pastry shelves were still full.

“I simply asked them, I said: ‘What do you guys actually do with these items?’ And they said, ‘We make it in the morning, and then throw it the same day,’” he told Arab News. “All of these sort of very high-end pastries are getting thrown every single day.”

He went on to develop the idea, comparing it to Too Good To Go, a model he had used while at university in the UK. “We’ve grown up in Dubai. We know the UAE. We know the F&B space,” he recalled telling his parents.

He started alone. Three months in, he asked his brother Omair to join him as co-founder. “It was way too much work for one person,” Sarwar said.

The first brand to sign was Tim Hortons, part of Dubai’s Apparel Group, after a pitch that ran three months with no app and no demo. “I didn’t leave them alone for three months,” he said. Once the contract was signed, he used the name to bring other brands on, and boxes now come from coffee chains, bakeries, restaurants, grocery stores and hotel buffets.

Customers do not choose what they get. “If you say I have this exact item that you want, people are never going to buy full price,” Sarwar said, describing the surprise box as a way to gamify the purchase without cannibalizing full-price sales. His own highlight came from The Grey, an independent Dubai cafe — a strawberry tart, his favorite dessert, with croissants and pain au chocolat.

Getting there meant fighting the same objection on two fronts. Premium brands worried that discounting would dilute their brand equity, so he pointed them to luxury department store Harrods in London, which runs similar schemes, while customers had to be persuaded the food was fresh rather than left over. Both concerns were successfully countered, he said, pointing to the app’s 45 percent repeat order rate.

Peekabox is now in talks with Ne’ma, the UAE’s national food loss and waste initiative, under the Ministry of Climate Change and Environment.

It plans to open in Riyadh and Jeddah next year with franchise partners that have already committed to the launch. “In terms of Saudi (Arabia) as a market, people are more price sensitive for sure, and also the density of stores is greater,” he said.

London, United Kingdom – In a wheat field near High Wycombe in the rolling English countryside, Alex Nelms watched the harvest on his farm die in a matter of days.

His crop had looked strong until the first heatwave came in May, when temperatures surpassed 35 degrees Celsius (95 degrees Fahrenheit) just as his milling wheat entered its grain-fill phase, the critical weeks when the plant fattens its kernels.

“It just killed everything stone dead,” he told Al Jazeera. “Everything was finished really early, and when we were sort of full of optimism and hope, it was scuppered almost overnight.”

Nelms farms just over 2,000 acres (809 hectares) of arable land in south Buckinghamshire, on a business his grandparents founded in 1955. His uncle, who has worked the farm for more than 40 years, has just suffered the worst harvest of his career.

Last month, the Department for Environment, Food and Rural Affairs (Defra) said almost three-quarters of England, 71.3 percent, remained in drought. Rainfall in August reached just 34 percent of what would normally be expected by that point in the month, Defra said, and reservoir levels were 18.2 percentage points below where they should be for the time of year.

“We’re totally reliant on Mother Nature,” Nelms said, and nature did not deliver this year.

After a historically dry spring and a run of summer heatwaves, the farm is down roughly 1,000 tonnes on its average harvest, a shortfall of some $270,000 in revenue.

The farm, tucked in the Chiltern Hills, a steep, long ridge of white limestone rock, has no irrigation and never will.

“That has serious knock-on effects on our cash flow,” he said. A third consecutive difficult year would mean hard conversations with his bank and landlord, and farming to minimise risk rather than maximise output, “consequently, probably producing less food”.

‘Financial crisis point’

The National Farmers’ Union (NFU) says farmers are at a “financial crisis point” after the worst drought in 50 years, with historically low harvests, stunted grass growth, rising fuel and fertiliser costs, and a severe outbreak of bluetongue disease in livestock.

The union puts the gross production value loss of wheat at approximately $499m and the cost of replacing a shortfall in forage at roughly $45m.

NFU president Tom Bradshaw has said farmers now lack “breathing space” and are “increasingly exposed to geopolitical shocks, as well as repeated weather extremes, animal disease and global wars”.

He believes action is needed now to ensure the future of British farming “and enable the next generation to keep producing the nation’s food”.

To manage the risk, Nelms is diversifying, planting oilseed rape again on about 350 acres (142 hectares) for the first time in 20 years. He says that the crop’s usual insecticide protection, neonicotinoid seed treatments, is now banned, leaving it exposed to cabbage stem flea beetle and to game birds that can “absolutely nibble, eat, and destroy a crop”.

Growing it also means breaking a continuous wheat rotation that has kept a soil-borne disease called “Take-all”.

Tax allowances would make investing in grain storage and diversified income worthwhile, he said, as well as government-backed bridging loans, modelled on COVID-era support, to survive a bad year without permanent damage.

It is the kind of relief the NFU is pressing the government to provide nationally.

The union wants an interest-free “Keep Britain Growing” loan tied to drought losses, help covering the cost of disposing of livestock lost to bluetongue, faster planning permission for on-farm reservoirs, and clearer rules letting farmers access water as soon as levels allow, echoing Nelms’s case for storage on his farm.

“Drought conditions will continue to worsen until we receive sustained rainfall across the country and we still all have a role to play in conserving precious water supplies,” according to Philip Duffy, the Environment Agency’s chief executive, in a statement shared by Defra.

The Environment Agency has applied for a drought order to restrict abstraction from the River Severn, and 10 water companies, serving 30 million customers, now have restrictions in place.

“A few days or even weeks of wetter weather cannot reverse the impacts of several months of exceptionally dry conditions,” added Duffy.

Defra noted that the first meaningful rains since June have fallen but they have been patchy, so reservoirs and groundwater are still declining even as a handful of rivers see brief upticks in flow.

Despite the losses, Nelms is hopeful about farmers pulling together – sharing labour, machinery and market routes. He points to the Central Chiltern Farmer Cluster, where growers meet to talk through their problems and find solutions together.

“We’re working together, not competing with each other,” he said.

For a farm like Nelms’s, with no irrigation and no water in reserve, that patchiness is the problem. Soil parched from months without rain needs to absorb sustained rainfall before groundwater can even begin to recharge, let alone refill the reservoirs a future harvest might depend on.

“Our climate has changed,” Water Minister Emma Hardy, who chairs the National Drought Group, said late last month, “and we will continue to take all action necessary.”

A YouTuber set himself a £100 challenge to discover just how much food, drink, accommodation and entertainment he could squeeze into a night in Benidorm

The seemingly endless cost of living crisis is making even our weekly shop a major budgeting challenge. So it’s no surprise that some of us have given up on luxuries like holidays. With that in mind, YouTuber Ed Chapman set out to see how far £100 could take a holidaymaker in one of the most popular Spanish resorts.

Benidorm is renowned for “The Strip”, a street lined with garishly neon-lit English pubs and restaurants promising a traditional fried breakfast. It’s the ideal spot for a cheap and cheerful stag or hen weekend, but just how cheaply can you spend a night there?

Armed with €116 (£100), Ed scheduled a night out, a stay in a one-star hotel and a fun activity for the following day.

A key part of his plan was tracking down a hotel that wouldn’t leave him out of pocket. Ed explained that while he could have saved a bit of cash by opting for a hostel, he’d rather have a proper hotel room to himself.

And given what he paid for it, he said the room exceeded all expectations: “Believe it or not, we have a balcony,” he said. “I was sort of shocked by this for the price.”

The hotel bathroom also came as a welcome surprise: “This is a nice big modern shower. I was really shocked about this. You’ve got a toilet here. You’ve even got a little sink at the side as you’d expect, and a bathroom hand dryer in a holster,” reports the Express.

The room, which set Ed back just £62, was something of a revelation, he said: “I didn’t expect such a good shower situation. And it is a very powerful shower as well. I’ve been really impressed with this for one night.”

For his evening meal, Ed nipped into a bar-restaurant called the Bulldog and went for a wallet-friendly jacket potato. For €6 – just over a fiver – he tucked into a perfectly decent jacket potato with baked beans, served alongside a side salad which, as he rightly noted, “no-one ever eats.”

Washed down with a “massive” pint of cider that brought his total spend to £9, it was a hearty and satisfying meal that set Ed up nicely for a bar crawl.

Spending an evening solo on Benidorm’s notorious “Strip” could have been quite a daunting prospect, but Ed says he had a brilliant time. Settling down with a pint of cider in one particularly “friendly” bar, he recounts how a complete stranger wandered over and planted a kiss on his ear: “Bit friendly, bit familiar,” he said.

Ed spent a couple of hours strolling around Benidorm, noting that while it’s widely regarded as a destination for a “lads’ holiday”, the ratio of men to women meant that romance was unlikely to be on the cards.

He did clock one club hostess, however, stripping a gleeful punter and giving him a smack on the bottom with a leather tawse, which was about as close to romance as the evening got.

With his night’s entertainment wrapped up, Ed headed back to his hotel room before venturing out the following morning for a fry-up, which set him back a very reasonable £5. However, after forking out on two bottles of water with his meal, the total breakfast bill came to £7.

Technically, the “entertainment” element of Ed’s getaway pushed him marginally over budget. His session at a water-park assault course set him back €16 (roughly £14).

Featuring Ed’s efforts to balance on some oversized vinyl beach balls and a go on a soggy trampoline, it proved a somewhat chaotic conclusion to the trip: “No one ever does this on Total Wipeout, do they?” Ed said, admitting that he’d spent £101 of his £100 budget.

The work by Oxford University, which is published in the International Journal of Cancer, defines any drink at 65 degrees Celsuis or above as “very hot” and posing a potential risk.

Consuming six or more hot drinks per day also raises the risk, according to data from 977,282 middle-aged men and women.

Although adding milk can cool drinks down slightly, a milky tea or coffee may still be far too hot, researchers say.

Tea made immediately after a kettle is fully boiled is touching boiling point, which is 100 degrees C (212 degrees F). Once poured into a cup, that lowers to around 90 or 95 degrees C.

The advice is to wait a few minutes before drinking so the beverage cools to a safer temperature.

Cancer Research UK says it’s difficult to put an exact time on how long a hot drink should be left to cool.

“But if you’re worried, we’d suggest just waiting until it’s comfortable to drink rather than drinking it while it’s still very hot,” the charity said.

Lead researcher Dr Keren Papier said research in South America – where many people drink a very hot herbal beverage called mate – had already shown a similar link between hot drinks and oesophageal cancer.

But she said: “More research is now needed to identify the exact drink temperatures linked to this increased risk.”

A separate study, external of 118 young adults who did multiple tastings of different black coffees found most only deemed the drinks to be too hot if the temperature was 70 degrees C or above.

According to one takeaway coffee cup manufacturer, the ideal temperature for hot coffee on the go is between 49 and 60 degrees C.

Should a barista want the coffee to stay hotter for longer – if a customer requests extra hot – it can be served at over 82 degrees C, says MTPak Coffee.

JAKARTA, Indonesia: Nearly 2,000 people, most of them students, fell ill in suspected food poisoning outbreaks linked to President Prabowo Subianto ‘s flagship Free Nutritious Meals program this week, raising fresh concerns about food safety as the government rapidly expands the multibillion-dollar initiative nationwide, officials said Saturday.

The incidents, reported between Tuesday and Thursday in East Java, Central Java, West Sumatra, Aceh and South Sulawesi, affected about 1,950 students, teachers and Islamic boarding school pupils who became sick after consuming meals distributed under the government program, known by its Indonesian acronym MBG.

The outbreaks are the latest setback for Prabowo’s signature free meals program, which has been rolled out across the archipelago despite repeated food poisoning incidents and corruption allegations.

The largest outbreak was reported in Central Java’s Rembang regency, where 752 students and 25 teachers at State Senior High School 1 Lasem, suffered diarrhea, nausea, vomiting and stomach pain after eating meals provided through the program, according to Rembang Health Office head Ali Syofi’i.

In Sidoarjo, East Java, 730 people, most of them students at the Manbaul Hikam Islamic boarding school, were affected in another suspected food poisoning incident linked to the program. Sidoarjo health office chief Lakhsmie Herawati Yuwantina said 706 victims had been discharged and were recovering at home.

Authorities also reported 276 suspected cases involving students and teachers in Agam regency, West Sumatra, where food distribution from the local nutrition service center was suspended pending an investigation. In Aceh’s Bener Meriah regency, 15 elementary school students and a school principal were treated after experiencing dizziness, nausea and other symptoms following a school meal.

Another 152 students from two junior high schools in Tana Toraja, South Sulawesi, were treated at three hospitals after developing symptoms consistent with food poisoning. Regent Zadrak Tombeq ordered hospitals and health centers to prioritize treatment for the victims.

No deaths have been reported, and authorities are investigating the causes of the outbreaks.

The latest incidents add to a growing number of food poisoning cases linked to the program since its launch in January 2025. According to Health Ministry surveillance data as of Sept. 2, food poisoning incidents associated with MBG have affected 50,059 people in 560 cases across 245 districts and cities in 36 provinces.

In a hearing with the House’s Commission IX overseeing health issues, National Nutrition Agency chief Sudaryono said internal reviews found that roughly 80 percent to 90 percent of previous food poisoning incidents were linked to failures to follow food safety procedures, including rules governing food storage, receipt of ingredients, temperature control and consumption deadlines.

“The recent incidents in Sidoarjo, Agam, Rembang and other areas have been a major blow for us,” said Sudaryono, who like many Indonesians uses a single name.

He said the agency was tightening oversight of meal providers and reviewing about 27,000 meal distribution centers nationwide. Inspectors have found hundreds of allegedly fictitious facilities, while at least 833 kitchens have been shut down for failing to meet hygiene and sanitation standards.

The free meals program aims to combat malnutrition and reduce childhood stunting by providing meals to nearly 90 million students, toddlers and pregnant women. The initiative, expected to cost about $28 billion through 2029, is a cornerstone of Prabowo’s administration and one of his key campaign promises.

Cape Town and Rio de Janeiro are two cities on most people’s bucket lists, but which one reigns supreme when it comes to the best – one writer compares the two

Days shaped by sand, surf and salt air. Nights by bars, beats and grills. All played out in a city somehow woven between soaring mountains and sun-swept shores. Sounds good, no? Well this is both Brazil’s Rio de Janeiro and South Africa’s Cape Town. Then chuck in vibrant waterfront neighbourhoods, primeval hiking trails, world-class food and drink, plus a melting pot of cultures and you’ve got what it takes to be the greatest city in the world. Which is what both have boldly claimed.

But they both can’t be right, so which takes the crown? I’ve lived in samba-soaked Rio, and recently spent a month exploring the city straddling Africa’s southern tip, so may just be qualified enough to have a say in the debate that’s enraged Brazilians and South Africans online. The neutral voice of reason ’n’ all that.

Weather

Rio has a glorious tropical climate. Hot and humid, with sweltering summers often as high as 40C. You’ll rarely feel cold, but if you’re of a sensitive disposition, it may be too much heat to handle. Plus biblical rains can wash your trip away.

Conversely, Cape Town has a Mediterranean-style climate. Dry, warm summers with highs of a perfect 30C. Fantastic if it weren’t for one thing – the wind. Known as the “Cape Doctor”, it’s like nothing I’ve ever experienced. Sweeping in off the ocean, it can make a hot summer’s day feel like autumn. Worse, it can be downright violent, turning beaches into giant sandblasters, stinging your skin, near blinding you. Bad doctor.

Verdict: Rio is the winner.

Beaches

Oh my, what an amazing array of beaches they both have, like no other city in the world. Apart from each other, of course. Both have smaller arcing sands near the city centre, becoming longer and more pristine the further out of town you head.

Just south of the centre, Rio has the world-famous Copacabana and Ipanema beaches, broad stretches of golden sand where the whole city decants to at weekends to let it all hang out in too-scant swimwear.

Cape Town has the likes of smaller yet very pretty Sea Point, Clifton and Camps Bay, which were far more debonair than I expected. More like the Cote d’Azur than the Cape of Good Hope.

Further up the coast, Rio has beautiful Barra, and Cape Town kite-surf strewn Bloubergstrand, giant stretches of glorious open coastline pounded by those big blue waves.

But the key difference is that Rio’s waters are much warmer, whereas Cape Town’s side of the Atlantic is surprisingly cold year-round, plus that wiiiind, meaning you don’t see many people swimming – the complete opposite of Rio.

Verdict: Rio takes the crown.

Mountains

Both have an imperious plethora of peaks. Cape Town’s most famous is Table Mountain, which your eyes can dine upon from all over the city. Rio’s is craggy Corcovado, atop which the statue of Christ offers redemption to thousands of tourists daily. But there are countless breathtaking viewpoints from many other fantastically surreal mountains, plus hiking trails that transport you into oh-so-big nature – lush jungle in Rio, temperate forest in Cape Town – a world away from the urbanity below.

Verdict: All too amazing to call. Draw.

City centres

Surprisingly, their city centres are the least impressive aspect. Both have smallish downtowns and historical quarters, which are nice but nothing impressive compared to some global cities. Much better are the colourful colonial-era neighbourhoods – Lapa in Rio, Bo Kaap in Cape Town – where you can join the tourist hordes to get your Insta-pics.

Down by the water, Rio’s Port Zone has cool museums and galleries, while Cape Town’s upmarket V&A Waterfront is very pretty with great views and shops, albeit a tad generic. Then both have plush beach front neighbourhoods, where you can whimsically while away days on the golden sands or trendy terraces.

Verdict: Again, too close to call. Draw.

Food and drink

Both have excellent culinary scenes, especially their meats and barbecues. Yum. But Cape Town has a much broader option of cuisines and restaurants, local and international, and during the entire month I was there I didn’t have a single bad meal. Caipirinhas and other potent cocktails get the party rocking in Rio, but Cape Town’s wines are next level. Despite being of proud Provençal stock, I can freely admit their rosés were the best I’d ever tasted. Perfect sundowners.

Verdict: Cape Town is the clear winner here.

Prices

Both have similar prices, which are considerably cheaper than the UK and Western Europe. Decent budget meals are around £4-£10, and mid-level accommodation around £50-£100pn. There are plenty of upmarket options, which are also relatively good value for money.

Verdict: Draw.

Nightlife and music

Both cities come alive even more when the sun sinks into the ocean. Your more mainstream bars and restaurants line the beachfronts, while cool bar-clubs are found in the more hipster hoods of Ipanema and Lapa in Rio, and Bree St and Woodstock in Cape Town.

Both cities are home to world-class music, Rio sways to the sound of samba, rap and “funk”, whereas in Cape Town it’s Afro house, amapiano and 3-step that get things thumping.

Verdict: Cape Town (but mostly due to my penchant for house music), although if we were judging it on Carnival season alone, nothing comes close to Rio!

Vibe

Brazilians are famously some of the most friendly and welcoming people in the world, which is true for Rio, but like any big city, you get plenty of miserable buggers too. People of all shades were friendly with me when I was in Cape Town, yet seemingly not that much with each other.

Sadly, both cities are still riddled with historical divisions between class and race, yet in Cape Town the legacy of Apartheid looms large indeed, and as a tourist you unfortunately won’t see much of the native African side of the city. The division feels tense.

Verdict: Rio.

Overall verdict

My biggest gripe with Cape Town is that as a tourist, you only really see the predominantly rich, white neighbourhoods that feel more like Canada, the US and Australia than Africa.

In Rio, though, everywhere is very Brazilian, no matter the social makeup of the area. Plus the beaches are a leveller, especially Copacabana where the whole city congregates for communal sun-worshipping, eating, drinking, sport playing, and strutting of stuff, no matter if black, white or brown, muscle-bound or beer-belly beautiful – nobody seemingly cares.

And that, for me, is the key difference – which is why Rio is my overall winner.

Inclusion matters

The association uses its website, email lists, newsletters and neighbourhood flyers, and it enlists volunteers who walk around to make sure residents know about upcoming events. The association also has a welcome wagon to greet new neighbours and tell them what’s happening.

Kathi Eckert, a retired teacher who has lived in Hiltonia for more than 10 years, said personal contact still matters. Wearing a grey 250th-anniversary T-shirt and baseball hat, she chatted with people around the lawn before settling in with the group gathered along the street.

“We are so inundated with media, emails, ‘noise’ that it is hard to focus on what’s going on in our little world. A personal ‘reaching out’ to someone is so much more meaningful than just sticking a flyer in their screen door,” said Eckert, who informally lets neighbours know about upcoming events. “It’s not always possible, but we try.”

Even with those efforts, reaching people who are not already involved can be a challenge. Eckert said some neighbours may hesitate to attend because they assume the group is already well-established.

“We do tend to see a lot of the same people here, because I think we all have that same intent to keep community,” Eckert said. “But I have also heard that some people won’t come because they think we’re a clique. We’re not a clique unless we exclude people, and we don’t do that. We open this to everybody.”

The challenge is not only getting people through the door but creating the conditions for them to feel they belong once they arrive. For Reese, inclusivity means thinking beyond who is invited to how you’ve curated the space for the people who are there.

“If you are trying to host a gathering with the intent of getting a wide variety of people, some folks are going to have a question of, am I going to be safe there? And have you done your due diligence to make sure that I am?” she said. “These things don’t just happen, and I do think that we are in a moment where intentionality feels even more important.”

To create a space where people feel welcome and able to participate, Community Plate works to remove economic and other barriers. Guests can share a story or listen, bring a dish, buy something simple, or just come and eat. Organisers also encourage people to take leftovers home for themselves or neighbours who could use a meal. Their toolkit outlines ways to make community meals more accessible.

“We do our best to meet people where they are,” said Schatz.

But even the most intentional gatherings won’t work for everyone. Carter Florence, vice president of programmes at Meals on Wheels America, said there’s “no one silver bullet” when it comes to creating social ties. Through community dining and home-delivered meals, her organisation uses food as an entry point for social support, helping to build relationships and reduce isolation.

“For some people, the idea of eating with a group of people they may not know is actually really uncomfortable, and that wouldn’t be a very positive situation,” she said. “But the idea of someone that I’ve maybe seen periodically coming by and delivering a meal may be more beneficial.”

The individual nature of connection is what makes scaling these programmes complex. “You really want to be able to offer the type of connection that’s going to be most beneficial” for each person, Florence explained.

The idea has also made its way into policy. A report by the Organisation for Economic Co-operation and Development, published in July, highlighted how food-based activities are appearing in national and local strategies to strengthen social ties.

The report shows, for example, how Japan’s national loneliness plan includes community cafes and meal-delivery programmes. Seoul has introduced convenience stores where residents can prepare and share meals alongside accessing other forms of support. Several European countries have also backed communal-eating initiatives. The programmes differ, but they reflect a recognition that food can function not only as nutrition but also as a way to create social connections.

Back in Hiltonia, by early evening, people were folding up their chairs and packing the remains of their dishes to take home. The community’s next gathering was already planned for August: a National Night Out, where neighbours would block off the street and share another potluck.

Green and Kroon stayed until the end, helping clean up before leaving about 7pm. While at the event, their next-door neighbours introduced them to a couple who recently moved into the area. The two couples chatted about life in Hiltonia and the house the newcomers were moving into. Green and Kroon hope to get to know their new neighbours better and plan to visit them once they have finished unpacking.

It was a small example of what organisers hoped the potluck would accomplish: turning neighbours who might otherwise remain strangers into people with a reason to meet again.

While they are still building relationships in the area, Kroon said they have made some close friends here.

“It’s hard to start forming these things,” she said. “But if there’s already something established that you can show up to, it’s a lot easier.”

Gaza City — Whenever Mervat Radwan hears the community kitchen in her displacement camp will serve lunch that day, she breathes a sigh of relief.

She takes a cooking pot and walks to the community kitchen with her nephew, six-year-old Ubay.

The meal is rarely enough for the seven people in her household, so she has to supplement it with whatever else she can find. A can of tuna, beans or peas from an aid parcel can help make the meal stretch further.

“Sometimes they give us a cooked meal, but it isn’t enough for seven people, so I try to find something besides it,” she told Al Jazeera.

Community kitchens are a vital source of food for families with little or no income in Gaza, but their operations have fluctuated sharply in recent months.

The kitchen near Radwan’s displacement site was closed for almost two months before resuming services for just two days a week.

Daily production in Gaza fell from about 1.5 million meals via 165 kitchens in mid-March to 698,000 served by 102 kitchens by July, according to the United Nations Office for the Coordination of Humanitarian Affairs.

This substantial reduction in the number of community kitchens operating in the Gaza Strip and the meals they serve has been attributed to severe funding shortages and rising operational costs, with charities facing difficulties securing sufficient food or cooking supplies.

Tinned food and charity

Radwan, 45, became the guardian of her three nephews when an Israeli air attack in northern Gaza on October 18, 2024, killed her 38-year-old brother Mohammad and his wife, Anwar, 33, and their one-year-old son, Yosuf.

Their three other children survived, but Nayef, now 14 years old, had shrapnel lodged in his head; Habib, 11, suffered burns to his body, while Ubay, who is now aged four, had also sustained severe burns.

For the past nine months, they have lived in a tent in Deir el-Balah with Radwan, her 70-year-old father, and her 40-year-old sister, Sanaa.

None of the carers has a regular source of income, so they are reliant on aid and charity to make it through to the next day.

The children have been left psychologically scarred by the loss of their parents, and their frail state is compounded by the family’s inability to source the basic necessities for existence, including food.

“It’s not just about taking them in; there is a lot of responsibility … food, drink, expenses, everything they need,” Radwan said.

When food is scarce, the adults skip meals so the children have enough to eat.

“My elderly father won’t eat until he knows his grandchildren have had enough … Maybe this is the most we can do in these difficult circumstances,” Radwan said.

Meat is an unaffordable luxury, and even fresh vegetables are difficult to find due to their scarcity and high costs. Some organisations operating in Gaza occasionally distribute vegetables, but their supply is sporadic.

For little Habib, his recovery relies on the food he eats, with a doctor telling Radwan that he must drink water frequently and eat foods with high water content, such as cucumbers, regularly.

But 1kg of cucumbers costs about 15 shekels ($4.50) and tomatoes cost 10 to 12 shekels ($3-3.60), prices the family can barely afford.

“If Ubay wants cucumbers, and the children like cucumbers, I buy three cucumbers, that’s it,” she says.

The World Food Programme said in July that even when there was food in markets, many households in Gaza struggled to source fresh vegetables, fruit and protein due to high prices.

About 77 percent of households in Gaza reported difficulties in this area, because their limited incomes were not enough to secure these costly staples.

The family’s limited diet is now affecting the children’s health. Habib has been suffering from kidney stones for about a year, which doctors said is due to his diet that is high in salt and almost completely based on canned goods.

Changing Habib’s diet is difficult when fresh food items are expensive and aid supplies, which the family relies on, consist mostly of tins of food.

For families like the Radwans, food assistance from charities helps them live another day, but a lack of diversity in their diets is costing them their health.

Betting on the experience

Investors, however, are more bullish on the eatertainment model than they are on traditional restaurants, Camillo says.

“A padel [another racket sport rising in popularity] court or a bowling lane is a much more durable, less trend-driven revenue stream than a dining room seat, and it comes with better real estate economics. It’s not competing purely on per-seat turns. F&B just juices the model on top of that.”

Private equity isn’t just investing in dine-in pickleball concepts because the sport is popular among Americans. Landlords are eager to lease to pickleball concepts for multiple reasons. Large indoor pickleball facilities can absorb anywhere from 30,000sq ft (2,800sq metres) to 70,000sq ft (6,500sq metres), giving new leases of life to former sites of shuttered big-box retail stores, department stores and grocery stores. Look at where many of these pickleball venues are located on a map, and you’ll see that they frequently correlate with suburban developments needing traffic.

Pickleball is “a draw for strip centres and malls as well as it brings in traffic where people will shop and eat after they are finished”, says Jeff Lichtenstein, CEO and broker at Echo Commercial Properties. “In South Florida, there is a lot of demand for this, especially in the summertime or when it rains as the country clubs and other communities don’t have indoor facilities. People need AC to play in the summer.”

In other words, investors aren’t simply betting on pickleball remaining popular. They’re betting that these venues can generate recurring revenue while helping revive struggling retail corridors. The business appeals to landlords and investors for the same reason it appeals to customers: It keeps people in one place longer.

For consumers, that extra time translates into something that has become increasingly difficult to find in the restaurant industry: value. Indeed, when dinner is paired with a fun activity, patrons are happier to hand over their credit card: 21 percent of Americans said they were willing to pay more at an eatertainment venue than at a traditional restaurant, according to a 2019 study conducted by SevenRooms, a data-driven hospitality platform.

“These eatertainment venues, pickleball or otherwise, are very popular now as people look for greater value when dining out,” says Maeve Webster, president of the food industry consultancy Menu Matters.

“Restaurants have been struggling with prices, quality, consistency and, as a result, their value proposition,” Webster added. “Places like this offer guests more than just a meal, which makes for a far greater value proposition. And all of this is coming at a time when people are placing a far greater emphasis on experiences and human connections.”

Increasingly, meeting up has become about more than just eating and drinking; people want to do something together. OpenTable, an online platform for learning about restaurants and booking reservations, reports a 46 percent year-over-year rise in experiential dining from 2024 to 2025, with 37 percent of consumers saying they wanted more of it in 2026.

The Physical Activity Council, which conducts an annual study to establish levels of personal activity and identify key trends in sports, fitness and recreational participation in the US, estimates that since 2020, the number of “inactive” Americans has dropped by 13.6 million, or 18 percent.

Those changing habits have helped eatertainment concepts attract private equity interest. But these firms must ensure return on their investment, which has increasingly taken the form of private corporate events and membership models. Monthly membership fees at the nation’s most popular dine-in pickleball venues range from $75 to $149 a month but include perks like food and beverage discounts and dedicated court times.

“From a recurring revenue perspective, when you make it a subscription, the business can forecast revenue more accurately,” Bhasin says. “They’re not making margin off the superusers. The users who only come in every couple weeks are where they make their margin.”

We’ve seen the recurring membership model become standard at country clubs, golf courses and bowling leagues. The more successful these businesses become financially, the more exclusive they risk becoming socially.

Bhasin hopes pickleball club operators can find ways to preserve affordability.

“My request to private equity companies is: Can we find a way to offer deals?” Bhasin says. “It’s meant to be a ubiquitous experience, but the prices are a barrier to entry.”

Still, a dine-in pickleball venue membership is much more affordable for the average American than, say, a country club, where monthly dues can range from a few hundred dollars to $2,000 on top of a hefty initiation fee.

Electric Pickle offers free court reservations every day until 4pm from June through August. The promotion makes the experience more affordable, but it’s also smart business strategy. If most guests visit in the evening, free daytime court reservations may generate food and beverage sales that otherwise wouldn’t exist.

Sept. 4 (UPI) — President Donald Trump on Friday signed two executive orders aimed at strengthening the country’s ranching industry.

Trump has been facing criticism from beef producers since he waived tariffs on up to 300,000 metric tons of imported beef in an effort to ease rising costs as the nation heads into the midterm elections.

Trump’s first executive order directs the Interior Department to study removing gray wolves from the Endangered Species Act list, allowing ranchers to kill them on their properties. Gray wolves are a major threat to herds in the West.

The second executive order would allow ranchers to process their beef and sell directly to consumers, instead of going through USDA inspections.

“People have been asking for this change for decades, and we’re getting it done,” Trump told reporters at the White House. “This is the largest-ever government effort to change all federal rules and regulations necessary to support our ranchers and our farmers.”

Beef prices have risen this year due to drought and high feeding costs. The United States currently maintains the smallest herd since the 1950s.

The National Cattlemen’s Beef Association said it was “disappointed” by Trump allowing more foreign beef to flow into an industry already under severe stress.

“While America’s cattle producers share the goal of keeping groceries affordable for consumers, flooding the market with government-subsidized, below-market beef is not the way to rebuild the American cattle herd,” the association previously said in a statement.

“Cattle markets have already turned sharply lower this morning, to the detriment of farmers and ranchers.”

AN emotional Michael Owen has revealed his son’s eye condition has left him so blind he has to ‘cut his food for him’.

The former England footballer has four children with his wife Louise, including son James, 20.

James was diagnosed with Stargardt disease – a degeneration of his retina, and in 2019, Michael revealed his son was “clinically blind”.

During an appearance on the Great Company podcast this week, Michael, 46, opened up to Jamie Laing about James and his condition.

He said: “I look at it and think, do you know what, every time we sit at a restaurant, he’s by my side.

“Because I read him the menu and I need to cut his food, because he can’t.

Read More on Michael Owen

‘NOT HEALTHY’

Michael Owen reveals he never tells his kids he loves them in shock interview

REEL CRAZY

Michael Owen brands film viewers ‘weirdos’ saying ‘why would you watch fakeness’

“Whenever we’re watching racing, he’s by my side because I’m giving a commentary.

“Whenever he wants to go…he needs his dad to take him. I’m his taxi driver.”

Michael continued: “I get to spend three times more time with my lad because he’s got an eye condition.

“Now I might be a selfish b*****d but I think that is…I love it and I wouldn’t want it any different.

“And of course I’d give my eyes to him in an instant, if we could swap, of course I would. But let’s take the positive, he is so bright, he just doesn’t sit back and pity himself.

“In fact it’s quite the opposite, he gets out there and he laughs at himself.”

While Michael is clearly proud of James and his other children, daughters Gemma, Jessica and Emily, he also admitted on the podcast that he doesn’t tell them he loves them.

He said: “I never ever tell my kids I love them. I don’t say anything like that.

“I just assume my actions would show them that I love them. It’s a bad thing. I think most of us are like that.”