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Legacy at The Grand s Ahmed Abdalla up for Chef of the Year

The joy of food on sticks | The Spectator

What makes a kebab a kebab and why do we like eating things on sticks? That is the important question I have been mulling as we hit the steamy barbecue season. The debate was inspired not by kebabs, in fact, but by yakitori, the typically refined Japanese version of kebabs that essentially involve cooking every

This self-proclaimed Stepford wife retrained as a lawyer in her 40s Still practising at 72, she insists nobody is too old to make a life-affirming career change

This self-proclaimed Stepford wife retrained as a lawyer in her 40s Still practising at 72, she insists nobody is too old to make a life-affirming career change
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