Sheffield cat sanctuary bids to move out of 'crumbling' shelter
The Sheffield Cat Shelter, which was established in 1897, is thought to be one of the oldest in the UK.The charity has a network of foster homes plus 10 "cat rooms" in the Broomhall house.It said the aim was to relocate in the next few years, ideally to premises on a good public transport route with a maximum of two floors.A fundraising team has been employed to lead the initiative.Ms Smith said the cost-of-living crisis had seen many owners give up their pets, as many already-struggling families could not afford expensive vets bills."It's heart-breaking," said Ms Smith."People are being forced to give up their cats in the cat's best interest."We hear so many stories."
She said many cats had been given to the shelter by owners who had moved into homes which did not allow animals, not simply because they "don't want them any more".The centre is currently full with kittens and their mums, and has been since "kitten season 2024", bar a respite of two hours in February."We are overwhelmed," Ms Smith said."We are desperate to find somewhere; we would just love to be able to help more cats and people."
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Scottish Sun
24 minutes ago
- Scottish Sun
I tested best fish and chips in capital of British national dish – winner was succulent and flaky and only cost £10.50
Check out the ratings for all 22 fish and chip shops in Scarborough we put to the test NOBODY DOES IT BATTER I tested best fish and chips in capital of British national dish – winner was succulent and flaky and only cost £10.50 Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THERE are few things we Brits love more than fish and chips. And Scarborough, home to 93 chippies, knows that more than anywhere else. The seaside resort in North Yorks has more fish and chip shops per head than any other town or city in the country — 85.4 per 100,000 to be precise. Sign up for Scottish Sun newsletter Sign up 15 Tom Bryden put the UK's fish and chip capital to the test, trying out as many different establishments as possible Credit: Richard Walker So as a self-confessed fan of our national dish, I knew I had to pay it a visit. My mission? To find the best fish and chips in the fish and chip capital of Britain. My method? By trying as many establishments as I could in the town centre in one day. And along the way, I found out just how the chippy makes the meal like nowhere else — and why it's more important than ever to make a point of supporting your local. As it turns out, the dish had made quite the journey to end up in the UK. Sephardic Jews in 15th Century Portugal enjoyed traditional fried fish on the Sabbath. Cooking on the day itself was forbidden, so they would wrap the fish in batter to preserve it. But when they were banished in 1497, many fled to England, bringing the dish with them — and the tradition of eating it on a Friday soon caught on. By the Victorian era, fried fish was firmly established as a working-class staple, being cheap, nutritious and easy to ship across the country thanks to the arrival of the railways. 'Fried fish warehouses' even featured in the Charles Dickens classic Oliver Twist. Britain's £65 Fish & Chips So Big NO ONE Can Finish It Alone But the title of Britain's first fish and chip shop is hotly debated. A southerner may tell you the first one was opened in Bow, East London, by a Jewish immigrant called Joseph Malin in about 1860, while a northerner might claim it was John Lees, who opened a market stall in Mossley, Lancs, around 1863. Wherever that marriage of fried fish and fried chips was first made, it wasn't long before there was a shop on just about every corner. The dish even escaped rationing during World War Two. 'Prices are rocketing' 'It just worked so well, and it's great nutrition,' says Andrew Crook, President of the National Federation of Fish Friers. The numbers don't lie either. According to UK Fisheries, UK fans scoff around 382million meals from chippies every year and spend £1.2billion on fish and chips annually. Even Queen Elizabeth was a devotee — although she didn't eat fish off a newspaper, instead preferring haddock cut into small squares and covered in breadcrumbs. So how did we come to love fish and chips so much? 'It's a comfort thing,' reckons Andrew. 'People go on holiday, and the first meal they have when they get back is fish and chips. 'Everyone has their favourite chippy — you see so many arguments on social media about which one's better than the other. But as long as it sells and people love it, you're doing alright.' But the good old fish and chip shop is under threat. Although there are still more than 10,500 shops left in the country, they now find themselves under pressure just like other small businesses. 15 Fish and chips shops are under pressure from many different market factors in 2025 Credit: Richard Walker 'Fish prices are rocketing, while staff wages and national insurance contributions have increased,' says Raymond Fusco, a third-generation fish fryer and the owner of Winking Willy's, a fish and chip shop right on the harbourside in Scarborough. He adds: 'Gas price increases were massive too, because of the Ukraine war. All that has to be taken into account.' Reduced cod fishing quotas in recent years have also driven costs upwards. But despite these challenges, Raymond still feels confident about the future. He says: 'The good shops will continue to thrive. You can't imagine a Britain without fish and chips.' Andrew, meanwhile, wants the Government to recognise the problems smaller shops face. He says: 'We've got a great product and people rightly love fish and chips. 'We just need the Government to start engaging with this more closely, because if they don't I fear for many small businesses.' But to really understand fish and chips, I would have to get behind the counter and find out how it is made. Raymond explains the vital parts of the process. The oil will soak in if the batter is too thin — and chips must always be at least double fried. When it comes to the fish, keeping the oil clean is what matters most, and it must be regularly sieved to remove scraps and impurities. 15 Tom was invited behind the scenes to check out how fish and chip shops operate Credit: Richard Walker 'Crispy on outside' It's also why what you get down the chippy is so different to what you get in pubs. Raymond reveals: 'We always say, the busier we are, the better the fish, because you're constantly turning over the oil. 'Pubs don't generally do the same amount of volume.' I was now ready to go back to the customer side of the counter and see what Scarborough had on offer — but what should I be looking for in good fish and chips? Andrew, who also judges the National Fish and Chip awards, says: 'You want to be looking at the batter first. 'I'd always break a fish in half and make sure it's not too gooey underneath. You want a nice thin batter that's crisp, and you want a little bit of lift on it, usually a bit spiky.' Haddock rather than cod is the preferred offering in Scarborough, but a good fish will always be ice white and flakey. And for the chips? Andrew says: 'Crispy on the outside and soft in the middle.' But he added that as it was new potato season, they would likely be on the softer side. For these reviews, I have taken into account flavour and value for money to give each a mark out of ten. Here, I reveal what happened when I put Scarborough — and my arteries — to the test. Winking Willies: £10.50 15 Family-run Winking Willies stood out with terrific taste to score a 9/10 rating Credit: Richard Walker THE batter at this family-run shop certainly delivered a great crunch. The chips also had a good amount of softness on the inside without sacrificing the bite on the outside – no doubt thanks to the fact it is cooked in beef tallow. But it was the fish itself that really stood out, with a succulent flavour and great degree of flakiness. SCORE: 9/10 Harbourside: £11.20 15 Harbourside charged a high price, and thankfully the taste was worth it Credit: Richard Walker Like Willy's, this takeaway on the far end of the seafront also keeps things traditional by frying everything in beef dripping. Taste wise, it's worth it, and the chips had a great colour. I was also impressed by the size of the fish – though at £11.20 I wouldn't expect anything less. The fish was slightly greasy, but the batter was crisp. SCORE: 7/10 The Anchor: £11.30 15 The Anchor has featured on television and the portion sizes were impressive Credit: Richard Walker WITH it featuring on TV's The One Show, I went into The Anchor with high expectations – and it almost met them. The portion size was good, and there was clean separation when I broke away the fish, indicating good batter. But I found the chips to be somewhat undercooked with too much fluff – though having beers on draught almost made up for it. SCORE: 6/10 Bamford's: £10.60 15 Bamfords had a unique taste, leaving the fish skin on - which won't be for everyone Credit: Richard Walker THIS small shop on the front had one of the best coloured chips on offer. The fish also delivered on taste. In its favour, for me, was the fact that the skin was still left on. Though I can appreciate not everyone is a fan of this, I think it adds a nice variety to the flavour, especially when you're tucking into it by the sea. SCORE: 7/10 Tunny Club: £8.95 15 The Tunny Club had another unusual approach, serving a fish and chip wrap Credit: Richard Walker I WAS impressed by this award-winning takeaway's unique twist on the classic dish – a fish and chip wrap, featuring battered haddock, chips, and tartar sauce all bundled together. It came in at a very reasonable price, and I was pleasantly surprised by the innovation, which made a pleasant change from your usual takeaway tray. SCORE: 8/10 Fish Pan: £9.85 15 Old-school seafront restaurant The Fish Pan drew a mixed response from Tom Credit: Richard Walker Established in 1960, this old-school seafront take- away unfortunately left me disappointed. I enjoyed the chips, and the batter looked and tasted good, too. However, the fish itself was far too greasy for me to enjoy, and was too tough as well, lacking the flakiness I had been told by the experts to be on the lookout for. SCORE: 5/10 Papa's: £10.18 15 Boasting to be Britain's Best Fish and Chips, Papa's did not quite live up to the claim Credit: Richard Walker SITTING in a prime position on the seafront, a giant sign announces this as Britain's Best Fish and Chips. Unfortunately, it wasn't on the day I visited. Although the chips were decent, the fish was oily and not as good as many of the others nearby. But at £10.18 for a regular meal, it was one of the better value shops along the front. SCORE: 5/10 Carol's Plaice: £9 15 Carol's Plaice is hidden away from the seafront and was once visited by a top soap star Credit: Richard Walker A FEW streets away from the beach in a more residential area, this small family-owned shop is not chasing the tourist crowd – but it offered plenty of bang for my buck. The chips were generously portioned and the batter was a standout. It's no wonder that Gary from Coronation Street – actor Mikey North – once paid a visit. SCORE: 8/10 Rennards: £9.15 15 The fish outperformed the chips at town centre restaurant Rennards Credit: Richard Walker THE offering from this town centre chippy was a decent size for the price, and the fish itself was tasty. The batter wasn't too bad either, though it could have done with crisping up a little bit more. Unfortunately, the chips were the let-down here, as they were pale, undercooked and overall of poor quality. SCORE: 5/10 Wackers: £10 15 There were no complaints with taste at Wackers, despite the very untraditional looking store Credit: Richard Walker THE understated plain brick frontage of this takeaway just off the main shopping street didn't fill me with buckets of hope. But at a tenner a portion, I couldn't complain. The batter had a good golden colour to it, and the chips tasted great with a lovely crispness on the outside. Top whack! SCORE: 8/10 North Bay Fisheries: £12.50 15 There was a queue for North Bay Fisheries despite the price, and the taste showed why Credit: Richard Walker THE large queue snaking out of the door proved why this establishment, situated on the opposite side of town, is one of the highest-rated chippies in Scarborough. The batter and chips all scored top marks, and the fish was tasty too with a more meaty texture. By far the most expensive takeaway I visited but the portion size was very generous. SCORE: 9/10 Catch 55: £10 15 Catch 55 delivered on taste, and could have scored higher with a bigger portion Credit: Richard Walker JUST one road back from the seafront, this smart establishment offered a regular meal for a reasonable tenner. The batter was some of the best I'd had, and the fish was also tasty. But although the chips were great, they were let down by the fact that there were not as many in my box as other shops had served me. SCORE: 7/10
Daily Mirror
7 hours ago
- Daily Mirror
How to clean your greasy extractor fan in just 5 minutes using 1 simple kitchen staple
Extractor fan filters are designed to collect grease, so it's no wonder they can become dirty over time, but cleaning them is easier than you may think You might have a spotless oven at the moment, but if you peek beneath your cooker hood, you could discover a rather different tale regarding your extractor fan filters. If it's been ages or you've never tackled this task, brace yourself for an unpleasant sight. The role of a cooker hood filter is to trap grease in the kitchen, so if it's functioning properly, it's bound to appear and feel oily. As time passes, the filter can become so clogged with grease and dirt that it stops working effectively, which is precisely why it's crucial to clean these filters regularly. Professional cleaner's 'most important' advice for a tidy home - and it's so easy Make 'easy' poached egg in just seconds without a frying pan or vinegar A sensible approach is to clean them every two to three months; though, if you use your hob frequently or cook fried food regularly, you might want to increase that to monthly sessions, reports the Express. However, if you rarely use your hob, you can probably extend this to several more months between cleanings. Posting on the Mrs Hinch Cleaning Tips and Tricks Facebook page, group members revealed their top techniques for cleaning extractor fans properly. Most suggested using either soda crystals or washing powder to remove grease from extractor fans. James Barclay-Smith advised: "Dissolve soda crystals in boiling water, add a good squirt of dish soap and use a sponge scourer or soak. Very good degreaser." Liz Ede wrote: "Put them in boiling hot water and sprinkle soda crystals on. Leave for five minutes before giving it a rinse." Rebecca Palmer shared her method, stating: "I'm very lazy, so soak mine in hot water and soda crystals and liquid for an hour or two. Then drain the water away, give them a rinse, and pat dry, then back up. Don't need scrubbing or anything else. This does a better job than the dishwasher did on mine." An anonymous user suggested: "Take it down and soak it in hot water and soda crystals, a good amount. After about five to 10 minutes, give it a gentle rub with a non-scratch scourer. You might need to use a small brush for the awkward parts." Rebecca Mippress advised: "Get a big tub and soak them in hot water and soda crystals for a couple of minutes." Sally Oldroyd recommended: "Pour in a cup of washing powder in warm water, just soak them, the grease comes straight off dead easy." Matt Del Rio offered his tip, saying: "Soak in biological laundry detergent and hot water in the sink for about half an hour. The grease dissolves and wipes away. Trust me." Wendy from Moral Fibres, a natural cleaning expert, suggests using soda crystals and laundry powder together when cleaning anything greasy, particularly extractor fan filters. "Your extractor fan filter full of grease doesn't have to be a big job to get it clean. All you need to do is dissolve two large spoons of soda crystals and three large spoons of laundry detergent in hot water." She advises soaking your extractor fan filters for around 20 minutes before wiping them down. She added: "I used to dread this job, but soda crystals really do make it easier without too much elbow grease."
BBC News
9 hours ago
- BBC News
Revamp of Armley Gyratory completed with new footbridges
A £40m scheme to revamp a major Leeds junction has been completed after three years of work. Newly built footbridges over Armley Gyratory have been opened, marking the end of the final phase of work on the redevelopment. It followed the earlier completion of changes to the road layout at the junction, which is one of the major access routes into and out of Leeds city centre. Leeds City Council thanked drivers for their patience during the works, which have been designed to make the gyratory safer and to reduce city centre traffic. The replacement footbridges span Wellington Road, Spence Lane and Gelderd Road. The council said the previous footbridges, which have been demolished, had been of poor standard and were approaching "expiry". More than 660 trees have also been planted in the area as part of the overall Jonathan Pryor, the local authority's deputy leader, said: "We would like to thank everyone involved in working on this scheme, along with people's ongoing patience while this essential project was carried out."Although it's great to see this project complete, we're conscious that there's still a lot of other work taking place around the city and we are working hard to deliver these as swiftly as possible while minimising disruption wherever we can." Listen to highlights from West Yorkshire on BBC Sounds, catch up with the latest episode of Look North.
