H
society
H
HOYONEWS
HomeBusinessTechnologySportPolitics
Others
  • Food
  • Culture
  • Society
Contact
Home
Business
Technology
Sport
Politics

Food

Culture

Society

Contact
Facebook page
H
HOYONEWS

Company

business
technology
sport
politics
food
culture
society

© 2025 Hoyonews™. All Rights Reserved.
Facebook page

GPs and hospitals in England to be required to share data to create single patient records

10/5/2026
A picture


GPs and hospitals will be required to share patient data under legislation to be announced in the king’s speech on Wednesday.Legislation to create a single patient record (SPR) for each person, which would be used across all healthcare providers, is part of a £10bn digitisation of the health service.The health secretary, Wes Streeting, said making the data accessible in one place would be a “gamechanger” that would save lives.The legislation aims to spare patients from constantly having to repeat their medical history when turning up at hospital or being discharged back to their GP.“As patients, there’s nothing more frustrating than having to repeat your medical history at every appointment,” Streeting said.

“When paramedics arrive to heart attack and stroke patients, they can’t see the patients’ medical records, putting them in even greater danger.“For the first time ever, the single patient record will mean patients are given real control over their care through a single, secure and authoritative account of their data.“It will be a gamechanger that means NHS staff can see patients’ medical records, allowing them to deliver better care faster and more conveniently, and even saving lives.”Although some emergency information is already available – such as current medicines and known allergies – hospitals often cannot access the full medical history of a patient.GPs have to wait for letters, sent by email, from consultants to be informed of what happened to their patient in the hospital.

The SPRs will be available to clinicians in parts of the NHS as early as next year, including maternity and frailty care, the Department of Health and Social Care (DHSC) confirmed,The legislation will be part of a health bill that will scrap NHS England by 2027,The DHSC said patients would receive safer, quicker and more accurate healthcare as the SPRs join up fragmented health information from around the country,They would also have more control and transparency, with clear safeguards, audit trails and choice over how their data is used, while for clinicians it means no more working with missing information or having to check in multiple places to find the same data,The department added that upcoming legislation would enable information related to a patient’s health and care to be processed for the purposes of establishing and operating the single patient records, but would be robust to the threat of data breaches, and that public and healthcare professionals would be consulted throughout its design.

Dr Alec Price-Forbes, the national chief clinical information officer at NHS England, said it would “revolutionise patient care across the country”.GPs are currently the data controllers for their patients’ records and can share them with third parties for research purposes, while individual hospitals handle their own data.The legislation will shift responsibility and ownership of the data and force the sharing of information.GP leaders are said to be concerned about liability for data errors introduced by other providers, and warned that, without statutory clarity and indemnity, data sharing could be slowed rather than accelerated.The British Medical Association has previously called for doctors to remain in control of GP data in the single patient record data, rather than the DHSC.

Its GP committee has warned any move to take control of data away from GPs would damage trust and risk confidentiality,The NHS Alliance, which represents hospitals and NHS leaders, said in a statement: “A single patient record could make the NHS work better and help different services join up more smoothly,It also has the potential to give patients more control over their own care,“Our members want the bill to spell out clearly who is responsible for patient data, both when it’s used to deliver care and when it’s used for other purposes, such as research,That means being explicit about who controls which data, who is legally responsible if things go wrong, what data can be used for, and what patients should be told.

“Without that clarity, there is a real risk the bill will struggle to get through parliament smoothly and that public trust in the single patient record will be undermined.”
foodSee all
A picture

How to make arancini – recipe | Felicity Cloake's Masterclass

Before I wrote this recipe, it hadn’t occurred to me that the word “arancini” means “little oranges”, and, plump, round and golden as they are, it makes sense, too. Indeed, these robust rice balls, which are said to have come to Sicily with Arab invaders in the 10th century, are now, according to the late Antonio Carluccio, the local equivalent of a sandwich lunch.Prep 25 min Cook 45 min Makes 8 large ballsFor the risotto700ml chicken stock, or vegetable stock100ml white wine (optional)250g short-grain rice (eg, arborio)½ tsp salt, plus extra to season1 very generous pinch saffron (optional)50g parmesan, or grano padano or vegetarian alternative, gratedBlack pepperFor the arancini2 eggs plus 1 egg yolk100g mozzarella, drained and cut into chunksOptional other fillings of your choice – meat ragu, pesto, sauteed mushrooms, wilted or defrosted greens170g plain flour 250g fine dried breadcrumbs (preferably not panko)Neutral oil, for fryingFlaky sea salt, to finish (optional)Risotto is a northern Italian dish, so Sicilian arancini weren’t designed with it in mind, but they are great vehicles for risotto leftovers. My recipe is intended for 700g cooked rice, but adjust the fillings and coating according to what you have; these are also a great way to repurpose small amounts of ragu, cooked vegetables, fish or meat.If you’re cooking the rice from scratch, put the stock and wine (or substitute 100ml extra stock, if you prefer) in a medium pan and bring to a boil – I like chicken stock, because I find it the most neutrally savoury, but use whatever suits the fillings you’re using

10/5/2026
A picture

Mitsu, London EC2: ‘Determinedly fun and delicious’ – restaurant review | Grace Dent on restaurants

No spoilers, but I knew even before I’d reached for my chopsticks that Mitsu would be a vast improvement on its predecessor, because it has taken the place of Nobu Shoreditch in the under-gusset of the Aethos hotel, a Swiss-owned “lifestyle hospitality brand”, in east London. Nobu was gargantuan, moodily lit (that is, pitch black), woundingly expensive and terrifically hard to book, despite having something like 797 seats; it was also one of the most soulless London restaurants of the past 25 years. Nobu Shoreditch felt symbolic: it was where all the raffish hope of the 1990s YBA crowd and the early noughties electroclash heads went to die.But that was then, and now, in 2026, the Aethos crew has deftly brightened and lightened the mood of the room, making it actually cosy and adding a twinkly central bar; there’s an open robata kitchen and roomy booths, as well as a pretty Japanese garden. Mitsu calls itself an izakaya, which is what European restaurateurs always say when they mean the Japanese-influenced food isn’t too po-faced and you can get really tipsy on sake

10/5/2026
A picture

Benjamina Ebuehi’s recipe for Mexican-style vanilla bean flan | The sweet spot

I started the year in one of my favourite places: Mexico City. I’ve since become one of those annoying people who finds a way to bring it up in nearly every conversation, so please indulge me just this once! Each time I’ve been to Mexico, I develop a new fixation, and this year I ate a considerable amount of flan. It’s seen as a bit of a retro dish here in the UK, and perhaps a little divisive, but I love it.Mexican-style flan is typically made with condensed milk, giving it a gorgeous, silky, creamy texture. I’ve also added plenty of vanilla – brought back from my trip, of course

8/5/2026
A picture

How to match wine with vegetables

At a recent tasting, I got chatting to a winemaker from Australia’s Clare Valley as I bravely made my way through his wares: a ripe, leathery shiraz and a deep, dark cabernet sauvignon that put me in mind of blackcurrant bushes. These were serious wines – and good value, too. A generation ago, such gutsy New World reds were all the rage, but now, lamented the winemaker, gen Z was more interested in lighter, cooler-climate wines, lower on the alcohol and brighter on the palate.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

7/5/2026
A picture

‘Restaurants won’t survive’: Michelin chef opens venues abroad to withstand UK taxes

A British Michelin-starred chef says he is opening restaurants abroad to subsidise his UK venues against a backdrop of high taxes and a struggling hospitality sector.Jason Atherton is now in Forte dei Marmi, on the Tuscan coast in Italy, where he is preparing his newest opening, Maria’s, which will be in the Principessa hotel. The Sheffield-born chef now has restaurants all over the world, including in Dubai and St Moritz.He said he was finding it easier to make a profit in countries with more forgiving policies towards restaurants, pubs and bars. “I am trying to sustain our business by opening abroad

7/5/2026
A picture

Rachel Roddy’s recipe for spring chicken thighs with spring onions, mint and peas | A kitchen in Rome

The weather lately has been as temperamental as peas in pods. But peas are even harder to read than the sky: some pods contain sweet things no bigger than peppercorns, which explode when you bite them; the contents of others, however, are closer to small ball bearings, their size very likely a sign that all the natural sucrose has been metabolised and transformed to pea starch. The best thing for the tiny ones is to snack on them alongside a bit of cheese, whereas the path for big ones is the same as for dried peas, so pea and ham soup or a long-simmered puree.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

7/5/2026
technologySee all
A picture

Google announces raft of free upgrades for Android phones

12/5/2026
A picture

Head of Microsoft’s Israel branch to step down after inquiry into dealings with Israeli military

12/5/2026
A picture

GameStop’s $55.5bn bid for eBay rejected as ‘neither credible nor attractive’

12/5/2026
A picture

Trump heads to China to spread the gospel of American tech

12/5/2026
A picture

Trump heads to China to spread the gospel of American tech while emulating Xi Jinping on AI

12/5/2026
A picture

Molière Ex Machina: AI used to create ‘new work’ by beloved French playwright

11/5/2026