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

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A man working on construction for this November’s Formula 1 Las Vegas Grand Prix has tragically died after suffering a “major laceration to the neck.” The Las Vegas Metropolitan Police Department were called to the Bellagio Fountains area on Saturday morning – at around 11:30am – after a worker was injured. The man, whose age has not been released, was transported to a local hospital but was later pronounced dead, as reported by ABC News. A spokesperson for the police confirmed the worker was involved in construction for the Las Vegas race circuit. The grand prix weekend is being held on the iconic Strip on 16-18 November. Further details are yet to be made public. The Occupational Safety and Health Administration will investigate the incident, police said. The Independent has contacted the Las Vegas Metropolitan Police Department and Formula 1 for further comment. Preparation for the Las Vegas race has seen numerous roads closed while construction takes place, with the project as a whole costing an estimated $560m. The 3.8-mile track passes a host of famous Sin City landmarks, including the Bellagio, Caesars Palace and the new MGM Sphere. F1 is returning to Vegas for the first time since 1982, when the Caesars Palace Grand Prix was held in the car park of the famous hotel. The race takes place at 10pm local time (6am GMT) on Saturday 18 November. Read More The rise of Oscar Piastri: A genuine rival for Lando Norris at last ‘Shocker of a race’: Christian Horner pulls apart Sergio Perez’s display in Japan Christian Horner reveals Max Verstappen ambition ahead of Japan victory

Formula One’s gamble to bring the sport back to Las Vegas backfired on a shambolic opening night in Sin City. After months of build-up to an event – billed by F1 executives as the greatest show on earth – practice was abandoned after just eight minutes. Here, the PA news agency takes a look at the key questions surrounding the farcical opening to this weekend’s maiden race on the Las Vegas strip. What happened? As Carlos Sainz approached 200mph on the Las Vegas Boulevard, a water valve cover broke free from the tarmac and tore into the underbelly of his Ferrari. The force of the impact visibly jolted Sainz in the cockpit and, amid a flurry of white smoke and orange sparks, disabled his machine. Race director Niels Wittich red-flagged the session, but not before Esteban Ocon also struck the debris. The one-hour running, which began at 8:30pm local time was suspended at 8:38pm. At 8:49pm it was announced it would not be resumed. Were the drivers hurt? Both Sainz and Ocon escaped without injury – but their cars were severely damaged. A giant whole tore through Sainz’s Ferrari leaving his mechanics facing an extensive repair job. Ocon required a new chassis, but he was able to take part in second practice. How did the FIA respond? All 30 manhole covers along the 1.2-mile 210mph Las Vegas Boulevard were inspected. The covers were removed, and the holes filled with concrete and quick-drying resin. The FIA’s standard procedure is to seal or weld the manholes but that process failed in Las Vegas. Second practice had originally been scheduled to start at midnight local time. But it was pushed back to 2am, and then 2:15am before the cars eventually rolled out at 2:30am in front of empty grandstands, with fan areas closed at 1.30am. A two-hour window is required to reopen the public roads at 6am in Sin City, meaning the running had to cease at 4am. Has anything like this happened before? 99 per cent show, and one per cent sport Max Verstappen's assessment of the Las Vegas Grand Prix The problems of loose manhole covers at street venues is not a new one. Jenson Button struck a dislodged drain in practice in Monaco in 2016, while George Russell also ran over a drain cover in Azerbaijan four years ago. But the embarrassing failure in Las Vegas comes 48 hours after a Superbowl-like opening ceremony, and a day after triple world champion Max Verstappen called the staging of the Grand Prix – the first here in four decades and maiden event on the strip – as “99 per cent show, and one per cent sport”. What did they say? A furious Ferrari team principal Frederic Vasseur labelled the chaos as “unacceptable” following millions of dollars of damage to Sainz’s car. But Mercedes boss Toto Wolff launched a wild and ill-judged defence. “This is not a black eye (for F1),” said Wolff. “This is nothing. We are on a Thursday night – a free practice session that we are not doing – and nobody is going to talk about that tomorrow. “It is completely ridiculous. How can you even dare to talk back about an event that sets the new standard? You are speaking about a f****** drain cover that has been undone. It is nothing!” Read More Toto Wolff fuelled by ‘personal anger’ to help Lewis Hamilton win eighth title On this day in 2010: Sebastian Vettel becomes youngest ever F1 world champion Lewis Hamilton ‘counting down days’ to end of season after another poor race Max Verstappen thwarts Lando Norris’ bid for first F1 win with sprint victory On this day in 2015: Susie Wolff ends her bid to get on an F1 starting grid Lando Norris ‘gutted’ to miss out on Brazilian GP pole after McLaren blunder

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