Cuba has the coolest, most easily identifiable images of any travel destination: the shiny 1950s Cadillacs, the salsa-ing mulattas, the Buena Vista Social Club and what the travel writer Pico Iyer described as "the ramshackle glamour of an abandoned stage set” are instantly recognisable, even to those who have never been.
He was skewered in New York, roasted in Ireland, and now a top French food critic has warned against his ”unexciting” cooking driven by the money-making ambitions of a global brand. But Gordon Ramsay’s quest for world domination continues next week when he launches a restaurant outside Paris.
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/ 23 February 2008
It has taken two decades to plan, 20 000 workers to build and cost an unprecedented £4,3-billion. But until now, the doors to the retail space at Terminal 5, at London’s Heathrow airport, which opens next month, have been firmly closed to the media, amid criticisms that the terminal is destined to be little more than a glorified shopping mall.
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/ 14 January 2008
Advances in digital technology are set to transform the automotive world, making cars safer, more efficient and more fun to drive, says General Motors chairperson Rick Wagoner. His speech at last week’s Consumer Electronics World, the world’s largest technology fair, signified how fast cars are integrating electronic gadgets.
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/ 28 November 2007
”Le fish and chips” in a top French restaurant? Pourquoi pas? At least that’s the view of leading Gallic chef Alain Ducasse, who is embracing British cuisine with open arms, in the teeth of his homeland’s traditionally snobbish attitude towards English food.