Latest news with #Bryson
Daily Mirror
6 days ago
- Sport
- Daily Mirror
Bryson DeChambeau accused of 'pathetic behaviour' as new footage from The Open emerges
Bryson DeChambeau has been criticised after being involved in a curt exchange with a ball spotter as he played his way back into contention at The Open Championship Bryson DeChambeau has been slammed for the way he spoke to a volunteer at The Open Championship. The two-time major winner tore up Royal Portrush with a final-round birdie blitz to seal a top-10 finish on Sunday. An opening-day 78 left the LIV Golf star in danger of missing the cut but he responded with a 65 to make the weekend, where he shot 68 and 64, the latter with seven birdies, to end on nine under, eight shots behind champion Scottie Scheffler. However, DeChambeau has since come under fire for the way he spoke to a ball spotter after missing the fairway off a tee and finding thick rough. Camera phone footage of the exchange, shared Golf on CBS, shows DeChambeau eventually finding his ball and then abruptly telling the spotter: 'You can move out of the way, thank you.' As the spotter walks away, a smiling DeChambeau then appears to say: 'Stood right in front of me.' The exchange did not sit well with some golf followers, with some accusing the 31-year-old of 'pathetic behaviour'. One said: 'If you were the spotter and he said that to you, you'd be a Bryson hater for life.' Another added: 'The volunteer was standing there because from that vantage point he could see the ball, and he was waiting for Bryson to acknowledge seeing it. 'In fact, Bryson's first words were, 'Where is it?' So clearly he needed the spotter to show him. Once that was done, Bryson gave the spotter ZERO time to move out of the way before he copped an attitude.' A third said: 'Come on Bryson, this is pathetic behaviour, no matter how rich and good at golf you are.' A fourth argued: 'Bryson literally was there for a second. The spotter was probably just making sure he'd definitely seen his ball.' However, other fans defended DeChambeau, insisting he wasn't rude to the spotter. One said: 'I'm not Bryson's biggest fan, but he said thank you and ok. Maybe could have waited a moment more before asking the spotter to move, but I don't think it's a big deal at all. Move on.' A second agreed, saying: 'Nothing wrong with this. Bryson got to his ball and there's a spotter who's just standing 5ft away. He did his job, move on.' Another fan saw a lighter side to the exchange, joking: 'Bryson treating that spotter like a traffic cone is the real highlight of The Open.' Meanwhile, despite his strong finish at The Open, DeChambeau admitted he is yet to crack Links courses, an issue he admitted he needed to address before the tournament. He said after his final round: 'Look, it was fair conditions the past few days. I always told you guys I like it when it's fair conditions. I can play well. 'I still have to crack the code when it's raining and windy but I feel like we're getting close to some opportunities and solutions for that. 'It just takes a long time to develop stuff. I'm starting to learn. It was a fun three days. I was really proud of the way I turned it around.'
Newsweek
20-07-2025
- Science
- Newsweek
Mom Takes Sons on First Roller Coaster, Camera Captures Carnage That Follows
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. A mom has shared pictures of the moment her twin sons' first trip on a roller coaster took an unexpected turn. When Brittany Joy, along with her husband and kids, headed to Orlando, Florida, for a weeklong staycation to mark multiple family birthdays, there was only one thing on the minds of her two youngest sons, twins Bryson and Coleson: Jurassic World VelociCoaster. One of the many attractions at Universal Islands of Adventure, the pair had picked the ride to be their very first experience of a roller coaster. "They were extremely excited," Joy told Newsweek. "Talked about it for months leading up to the trip, kept talking about how they're not scared, and nothing would be too crazy for them and that they could handle it. They were extremely confident." That confidence, unfortunately, would prove misplaced. Bryson and Coleson are excited as they wait to go on their first roller coaster. Bryson and Coleson are excited as they wait to go on their first roller coaster. TikTok/@ Professor Brendan Walker is an aeronautical engineer who has helped develop some of the most-famous roller coasters in the world. In an interview with BBC Science Focus, Walker explained the "psychological levers" he is trying to pull when designing rides of this kind. "If I put you on a roller coaster and blindfolded you, your body's levels of arousal would pretty precisely track the changes in acceleration forces felt around the ride," Walker said. "Roller coasters are successful because they really grab hold of that element of arousal and, because it's so tightly interlinked with physical sensations that we get from the world, we can almost force an emotional experience by the very shape of the roller coaster." Bryson and Coleson certainly had an "experience" on the VelociCoaster, but it wasn't necessarily an emotional one. In truth, the warning signs were there. "The twins have an older brother who didn't want to ride the roller coaster," Joy said. The mom rode alongside one of the twins, with her husband seated alongside the other. It would prove to be a memorable ride—for the parents at least. In a series of slides posted to TikTok under the handle @ Joy shared a picture of the boys looking excited as they queued for the ride. The video then cuts to the four of them mid-ride. By that point, both twins had passed out, though Joy is oblivious to any issue at this stage. "My husband said the twin who was with him passed out before the ride even started. That's why he was fully turned to look at him," Joy said. "Then the twin who was with me passed out after it started, and that's why I didn't realize yet." Joy soon cottoned on that there was an issue, though, with both parents springing into action. "Shortly after that picture was taken, we spent the duration of the ride trying to hold their heads back the best we could so we barely got to enjoy the ride," Joy said. She added that, once the ride was over, the boys woke up with "zero memory" of what had happened. Some might have been disappointed to have missed out after hyping up the experience for so long. The boys had a different take. "We told them they passed out, and they instantly started laughing about it, talked about it for days, telling everyone the story," Joy said. The twins are seen passed out on the roller coaster with their parents. The twins are seen passed out on the roller coaster with their parents. TikTok/@ The fainting incident proved to be the making of them on the trip, too. "It worked out in our favor because the rest of the trip they continued to go on every single ride with no fear and no more fainting," Joy said. The mom's video, meanwhile, went viral, with several viewers flocking to reveal similar experiences. "I honestly never expected it to go viral the way it did, so I'm still shocked by that," Joy said. "It seems as if a lot of people have fallen victim to the same roller coaster."
Fox Sports
10-07-2025
- Sport
- Fox Sports
How Bryson DeChambeau plans to use AI to revolutionize golf
Imagine a scenario where Bryson DeChambeau is on the range for a LIV Golf event. Perhaps he'd be all alone. And so it would look like he was talking to himself — thinking aloud about his swing ahead of a tournament. But he'd be thinking aloud with some … thing. He'd be speaking with AI designed to provide coaching tips to generate the purest swing possible. He'd hit a ball in an unintended direction. And then he'd check in. The back-and-forth might go something like this: DeChambeau: Shoot, what went wrong there? AI: Well Bryson, your head appeared to dip two inches lower than your typical shot in the best-swing data set. It's a future that's not so far off, according to Sports Box AI and Google, the companies that collaborate with the star golfer. It's a future that DeChambeau said he's interested in. DeChambeau is always thinking about what's next. About change. About the future. And so it should come as no surprise that he's already using AI every week with an eye on the present and the future. "AI is going to throw quite a big wrench in the whole ecosystem of golf," DeChambeau said in a press conference where DeChambeau announced Crushers GC's partnership with Qualcomm, a wireless company. How, exactly? Well, DeChambeau explained how it's helping him. "How the ball is launching off of the ground would be one. Pressure-sensing grip [would be another]. … And then using AI and measuring the optics of your body on just a video to see when you're swinging it good, when you're swinging it bad. And how to get an AI that talks to you like a golf coach, is very interesting to me," he said. At this moment, DeChambeau gets his answers from Google and Sports Box AI. The latter, in particular, helps golfers and coaches answer questions about why something isn't working. But the process takes time. Nothing is real-time — yet. The most famous use case came in June 2024 when DeChambeau first approached Sports Box AI. He went in with a question about the inconsistencies he was getting when trying to hit a draw. Sports Box provided him with three answers — three parts of the swing — that he needed to manage to fix his swing. And you might remember what happened next: DeChambeau won the U.S. Open. Sports Box AI has helped four of the top 10 golfers in the world, either by working with the player or the players' coach. But no pro golfer has taken to AI in golf quite like DeChambeau. "Bryson's definitely the one who put this into his process in an official way, week in and week out," said Jeehae Lee, Sports Box AI founder and former LPGA pro. "Some of the other players just may be using it in their lessons, looking at our product, but we're not providing them this deep-dive data analysis [like DeChambeau]." DeChambeau has thousands of swings recorded in the Sports Box archives — more than any other golfer. And it's his swing that is training the model to create the type of AI coach that interests DeChambeau. "Instead of us recording the swing, downloading the data, and our data science team doing the analysis to answer his question," Lee said. "That [process] is going to be built into the product, just like any AI agent tools that are out there. You're able to interact with it in the way that you would with a human to ask a very human-language question. 'Hey, that last one was bad. What happened?' And we're able to say, 'Well, based on that last thing, compared with your best swing data set, these were the top three things that were very different.'" For now, Google and Sports Box AI have a tool that's for the elite golfers. But with DeChambeau's collaborative efforts, they are working to build a tool that can help golfers of every skill level to improve their swing. Lee reiterated that Sports Box AI didn't want to make human swing coaches obsolete. But the company is working to create a support system for those coaches to help them do the best possible job for their players. "Data will get you answers faster than any human can. And that's not something that would discredit or disintermediate any human work," Lee said. "It's only going to elevate everybody's work in the golf industry, so that's kind of what we are running towards." When it comes to golf, DeChambeau is the king of data. He is, after all, the mad scientist, who runs experiment after experiment — including, for example, dousing his balls in water to see how the moisture affects spin rate. So it makes perfect sense DeChambeau is exploring a data-driven, disruptive technology. "It's helping me understand my golf swing on a deeper level," DeChambeau said. DeChambeau was asked what the most innovative thing he's done was. And he said he'd "figured out how to hit it pretty straight with the distance that I've created." That's the thing that everyone knows him for: his driver and his distance. But he also felt like he'd been innovative with his putter, too. And that's another area where he's used AI to seek answers, changing the way he approaches the game with finesse on the greens. But there's work to be done there, too. "That's currently what we struggle with, especially on putting when there's only a certain amount of frame rates, like, how can we then splice the info and use not only AI to help interpret, interpret the frames in between, to get it to like, 750 [per second] but then, how do you get that tech and how do you see it more precisely over time?" DeChambeau wondered. There's room for growth. There's room for learning. But DeChambeau, perhaps more than any golfer, is there for it. "LIV Golf is innovative," he said. "We're innovators. The Crushers — we're innovators." Before joining FOX Sports as an NFL reporter and columnist, Henry McKenna spent seven years covering the Patriots for USA TODAY Sports Media Group and Boston Globe Media. Follow him on Twitter at @henrycmckenna . Want great stories delivered right to your inbox? Create or log in to your FOX Sports account, and follow leagues, teams and players to receive a personalized newsletter daily! Get more from the LIV Golf Follow your favorites to get information about games, news and more in this topic
The Herald Scotland
05-07-2025
- Entertainment
- The Herald Scotland
Review: New Edinburgh seafood restaurant has style and substance
It's the kind of buzz that's impossible to ignore. Still, a conversation with one of Scotland's most celebrated culinary talents last month is what catapulted a visit to the capital city straight to the top of the to-do list. "Barry Fish is one of the newest restaurants to open in Leith,' Martin Wishart pointed out while discussing the neighbourhood for our Edinburgh series in June. "Barry Bryson has got a different style, which is great, and I think he will do extremely well." (Read more: Why are there so many Michelin Star restaurants in Leith?) When a chef who has held on to his Michelin Star for over two decades offers a restaurant recommendation, you follow it up. So here we are, overlooking The Shore from a room drenched in calming hues of olive green and gentle yellow while the weather bounces between glorious sunshine and vicious rain outside. With interiors designed by Bryson's husband, Robin, and friend, Kay Bennet, the space feels intimate and relaxed, yet meticulously stylish. I'd wager it's at its best right now, as the natural light of a long summer evening floods through large windows. Chef Bryson himself is very present at his new venture, first appearing through a large service hatch that connects his open-plan workspace to the restaurant floor, and later shuttling plates of food from the kitchen to tables. After 14 years of operating as an 'international specialist events chef' (with a star-studded client list including Nigel Slater and Tracy Emin, no less), it's touching to see him so utterly at ease in his own restaurant. You get the sense that this has been a long time coming. With that in mind, here's how the menu works. Read more reviews from Sarah Campbell: Had we arrived before 3 pm, the 'Low-Tide' offering would have consisted of small plates like smoked haddock kedgeree or Eyemouth crab focaccia. Between 4.30pm and 6.30pm, this would have transitioned into 'Big Snacks' of octopus and whipped feta or smoked aubergine with goat's curd and heather honey. It's now Dinner time, so the Big Snacks are served as starters alongside a main menu of just five dishes. Got it? Good. I promise it's a lot simpler than it sounds. Pictured: A trio of 'Big Snacks' from Barry Fish (Image: Newsquest) Shortly after a long-necked bottle of the house white (Picpoul de Pinet -£35) is cracked open, there's an amuse-bouche of smoked fish on a soft homemade blini, pink in colour. It's refined, but not fussy. A morsel of goodness that feels like a warm welcome from the chef and his team (also made up of Robbie Johnstone and Tom Pethick) as the rest of the order is prepared. A trio of starters begins with small slabs of seabass ceviche (£13) in light orange juice, topped with paper-thin shreds of pickled fennel and red onion. A streak of fragrant cardamom runs through the dish, adding intrigue and further livening up the zesty citrus. Described on social media as 'where it all began', the trout pastrami (£14) appears to be something of a signature for Bryson, with a thick crust of gnarly cracked black pepper and coriander seeds that contrasts against the smooth, almost tacky texture of cured fish. Barry Fish Sea Trout Pastrami – aioli, capers, dried grapes (Image: Newsquest) If this really is where it all started, then what a strong foundation to build on. There's a slight sweetness from a treacle glaze and a smokiness penetrating the delicate slices of trout. A scattering of shrivelled dried grapes makes for an extraordinary addition to the plate. I pierce one then skewer a slice of fish before dragging the whole lot through a slick of garlicky aioli, repeating the process until there's little left. Straying from the fish-led theme of the evening, we've chosen a wild card of pork confit croquettes (£11) out of sheer curiosity. Served in a pair, there's a hefty amount of tender, shredded meat hidden beneath a golden crust. Immensely enjoyable, but more of a safe bet for anyone not as enamoured by fruits of the sea. Unsurprisingly, there's a lot more going on in those fish starters. Onto the 'Mother Dish'. Pictured: Shelled Half Lobster – smoked salmon and lobster claw agnolotti, and brown butter sauce described by Bryson as the 'mother dish' (Image: Newsquest) You'd be forgiven for assuming the shelled half lobster would be the star attraction of this main course. But more compelling are the parcels of agnolotti below, stuffed with smoked salmon and lobster claw. Finished with liberal amounts of brown butter sauce, it's an elegant affair with real comfort food credentials (£35). The whole bream (£24) is quite something, tiny teeth still in its head and eyeballs glazed over during cooking, but a lack of squeamishness is instantly rewarded with the freshest of white fish sourced from Welch in Newhaven, which melts into a luxuriously silky chicken butter with shrimp. Pictured: Whole bream with shrimp and chicken butter (Image: Newsquest) Like the restaurant space itself, this food feels effortless and highly stylised all at once. No mean feat to pull off, but the team has really nailed it. Elsewhere, a side of deep-fried potatoes (£6) could have been crisped up just a touch more. As it stands, the slices are too dense to soak up any of the precious sauces and too limp for scooping, but salty and topped with plenty of leafy parsley and tarragon, they work well enough as a standalone. Pictured: Leith Lyonnaise Potatoes – deep fried new potatoes, onions, parsley (Image: Newsquest) The sun is slowly setting by the time we've reached puddings, choosing from a dessert section of just three options. There's been no holding back with the marmalade ice cream (£8). Don't expect a gentle nudge of orange; the contents of this small ramekin pack a mega bittersweet punch from homemade preserve beneath a layer of creme Brulée-style caramelised sugar that's ready to be cracked. Pictured: Chocolate caramel and marmalade ice cream (Image: Newsquest) The chocolate caramel (£11) is gentler on the palate. A two-toned dome that's mousse-like in texture and light enough to justify its place on the menu after generous main course portions. If you're sharing, do try to swipe the chocolate button from the top before your companion notices. "There is no formality at Barry Fish, other than the love and respect that we have for what we do," Bryson said upon opening earlier this year. "We are not a special occasion restaurant, but we do want to be a special restaurant." In many ways, after finally having my chance to dine at his first independent venue, I can truly appreciate what he means by that. Thanks again for the tip, Martin. Menu: A menu which evolves throughout the day is interesting, but does mean there were some bits like the crab focaccia that I was sad to miss out on. 4/5 Service: A small mix up with our mains was swiftly rectified, and the front-of-house team seemed confident yet comfortable in their roles. 4/5 Atmosphere: The food tastes even better thanks to the relaxed setting and welcoming vibes. Upon booking for dinner, we were informed that the table was ours for the night, so there was no fretting over finishing up before the next sitting. 4/5 Price:. For such high-quality produce, the prices here seem very reasonable, in particular the whole fish for £24. 4/5 Food: Gorgeous dishes that are refined yet unpretentious, I really enjoy Bryson's style. 8/10 Total: 24/30 Barry Fish is located at 62 Shore in Leith, Edinburgh.
Glasgow Times
05-07-2025
- Glasgow Times
Glasgow man jailed after racist rants at flat block
Robert Bryson, 58, of Govan, was sentenced at Glasgow Sheriff Court recently after pleading guilty to multiple charges. He admitted to two charges of acting in a manner that was racially aggravated, which caused or was intended to cause other people alarm or distress, breaching bail conditions, and two charges of behaving in a threatening or abusive manner. The court heard that at 9pm on November 21, 2023, Kanwal Chaudhry and Sehr Chaudhry were within a property on Elder Street when they heard a sudden and continuous banging on the living room wall coming from the next flat where Bryson lived. They banged on the wall in the hopes of Bryson stopping; however, the loud banging continued, and the pair heard Bryson shouting and swearing. He stated: 'ya p***k, f**k off, you bloody b***h, you black b*****d.' The pair deemed the comments as racially prejudiced based on their Pakistani descent and believed the verbal abuse to be directed at them. They contacted 101 and at 9.45pm police attended and arrested Bryson, to which he replied, 'I did say black b*****d, I was shouting at my son'. READ NEXT: Electrician caught with psychedelic Wonka bars in Clydebank In a separate incident at 1.05am on December 24, 2024, Sarmad Ikram was asleep when he was woken by a loud banging noise coming from next door, where Bryson lived. Bryson was heard shouting 'illegal immigrants, black b******s, your gran and grampa are illegal immigrants, get them the f**k out of my country, this is Scotland not Pakistan, f**k off, get yourselves to f**k. 'It's Scotland, we will beat you black b******s.' Police attended that evening to take statements. Then, at 00.18am on December 25, 2024, officers had cause to force entry to Bryson's property. He was cautioned and charged. In a further incident on January 7, 2025, Mr Chaudhry and Mr Ikram were within a property on Elder Street when they could hear Bryson shouting from his flat. He stated: 'black b******s, p****s, monkeys'. Police were contacted, and at 00.50am on January 8, officers attended. They overheard Bryson shout 'ya black b******s' from within his home. READ NEXT: Clydebank woman faked pregnancy to extort man out of £6k At 1.30am the same day, Bryson was cautioned and informed he was under arrest. He was later charged. In a fourth incident at 11pm on January 13, 2025, Mr Ikram was outside a flat block on Elder Street in Govan. He saw Bryson enter the street and as he approached Mr Ikram he shouted 'b******s, a*******s, d**khead, f**k'. Mr Ikram believed these comments were aimed at him as there was no one else in the street at the time. Bryson went inside, and police were contacted. At 00.05am on January 15, Bryson was traced at his home where he was arrested and cautioned. Bryson's lawyer told the court that her client's offending 'could be attributed to alcohol consumption'. READ NEXT: Diocese launch appeal after 'vandalism' at Barrhead cemetery The defence solicitor said: 'These are very serious offences. He doesn't appear to remember all of them. 'His offending is attributed to alcohol consumption. That being said, he has expressed a willingness to attend alcohol anonymous meetings, but he has yet to do so. 'In the view of the social worker, he was attending appointments consistently, but his attitude remains the same to alcohol misuse. 'The report states there is no evidence that his needs cannot be met by a community payback order with supervision.' Addressing Bryson, Sheriff Joanna McDonald commented: 'The difficulty I have in dealing with you is you will not address your alcohol issue. 'You still have these entrenched views. You keep saying you're not racist, but you have been racist. You subjected them to abuse by you since 2023. 'On the first matter, I dealt with you and at that time I was told it was a one off but there have been three further offences against the same people.' Bryson was jailed for 411 days.
