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Wu Yize cements China’s status as premier snooker force as younger generation takes over

about 13 hours ago
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Perhaps of all the noise emanating from Wu Yize’s historic victory in the World Snooker Championship final on Monday evening, it was 12 simple words from the godfather of Chinese snooker that meant the most.For the second successive year, China has a world champion in the sport the nation has taken to its heart, with Wu emulating Zhao Xintong’s win 12 months earlier by defeating Shaun Murphy in one of the great finals.But perhaps none of it would be possible without Ding Junhui laying the groundwork over the last 20 years.Ding, a beaten world finalist 10 years ago who was never quite able to take that decisive step, wrote on Weibo: “This is not just a breakthrough, rather our era is approaching now!” Gone are the days of Ding being China’s sole flag-bearer for the sport; there are now five Chinese players in the top 16.Two of them, Zhao and Wu, are in the top four, and Ding’s talk of new eras beginning for snooker feels pertinent on multiple fronts, not just for the sport in China.

Yes, there is now no doubt the country snooker has been determined to crack for years finally has a footing as the premier force of the green baize.But there is also a gear shift towards a younger generation as well as an influx from Asia.Wu became the fourth consecutive first-time winner at the Crucible, the first time such a sequence has happened.The ages of Kyren Wilson, Luca Brecel, Zhao and Wu when they lifted the trophy? 32, 29, 28 and 22 respectively.Dominated by names such as Ronnie O’Sullivan, John Higgins and Mark Williams for so long, perhaps snooker is now finally a young man’s game.

There are green shoots of hope on this side of the world too; the 19-year-old Stan Moody and 20-year-old Liam Pullen made their Crucible debuts this year, as did the first player from Poland: Antoni Kowalski, 22,But this year’s beaten finalist believes European snooker is already losing ground on China given the widespread investment the sport has had in Asia, that was kickstarted by Ding’s emergence 20 years ago,“It’s been a wonderful tournament for newcomers,” Murphy said,“The two Yorkshire lads [Moody and Pullen] conducted themselves really well and have great futures ahead of them,But you can see with the investment that the Chinese government have made into snooker in the last 10 or 15 years the fruits of it now; Xintong last year, Wu this year – it’s great for snooker out in China and it would be great to see that kind of investment here.

”How does UK snooker keep up? Government support helped secure a new long-term deal for the world championship at the Crucible but the man tasked with developing the sport admits there is more work to be done, and more support to be sought.“The talent is in a really good shape in England but what we need is to keep expanding our facilities,” Jason Ferguson, chair of the World Professional Billiards and Snooker Association, said before the tournament.“The biggest risk to players in England is the loss of facilities.“The cost of living is high and clubs are fighting to stay open.We’re seeing how easy it is to close a snooker club down and turn it into a block of flats.

The government has shown the greatest respect to this sport of all-time with the investment into the Crucible.It’s an important step in having the respect of the right people to make the sport thrive in this country.“We have a national sport of the country in China and we’ve seen who has come out of the national academy: Zhao Xintong.The system works.But we now need a national academy here in the UK.

”Wu’s win created headlines around the world, not just in China.With a younger crop of stars in its midst, snooker seems well placed for a bright future.The challenge for the sport closer to its historic home is to ensure it can keep up with a wave of Asian talent in the years to come.
foodSee all
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How to make the perfect Spanish broad bean stew – recipe | Felicity Cloake's How to make the perfect …

I always feel sorry for broad beans, the lumpy cousin perpetually overshadowed by the charms of slender, elegant asparagus and sweet, bouncy, little peas. They’re in season at roughly the same time, but asparagus in particular gets all the glory, perhaps because so many of us are scarred by childhood experiences of large, grey wrinkly beans served in a floury white sauce (my own parents are so averse to the things that I vividly remember the first time I came across them on a Sunday roast as a teenager and had to ask a friend what they were).The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

3 days ago
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‘We don’t want to make the same mistakes’: Jamie’s Italian reopens in London

Jamie Oliver’s head of restaurants is optimistic about new recipe of smaller site, slimmed-down menu and no burgersWhen Jamie’s Italian crashed and burned in 2019, with the company in £83m of debt and causing 1,000 job losses, no one imagined the celebrity chef would try again.But seven years later, Jamie Oliver has opened a flagship site under the same name in Leicester Square in central London, and believes he has a new recipe for success: a smaller restaurant with a slimmed-down menu, which features cheaper cuts of meat and no burgers.At its peak the chain, which opened in 2008, had 47 UK restaurants. Now it just has the one.Ed Loftus, the global director of Jamie Oliver Restaurants, has worked with Oliver for 20 years and is charged with making the reopening a success

3 days ago
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Willy’s, Margate, Kent: ‘It chortles in the face of small plates’ – restaurant review | Grace Dent on restaurants

This cute and jovial eatery is reason enough to make a break for the coastAs summer looms, and with it the urge to stampede towards the edges of Britain in search of paddling opportunities, I proffer another coastal dining idea: Willy’s in Margate – and, yes, that name does have about it something of the naughty seaside postcard. Tucked away in the back of Margate House hotel on Dalby Square, a few minutes’ walk from the seafront, Willy’s is a blur of frilly red-and-pink seaside adorableness. It’s cool, cute and jovial, with pork scratchings and apple chutney on the menu, as well as black pudding scotch eggs, sticky toffee pudding and Sunday lunches of beef rump and baked cauliflower cheese. This menu is short, intentional and hearty, rather than airy-fairy, and it chortles in the face of small plates.But, for the foodie/sippy crowd, the signifiers are all here: there’s a paper plane and a penicillin on the cocktail menu, throwbacks to New York’s iconic Milk and Honey bar

3 days ago
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Helen Goh’s springtime spinach sponge cake with cream cheese icing – recipe | The sweet spot

There is a particular green that belongs to spring: pale and luminous, it’s softer than the dark foliage of winter, and quieter than the glossy abundance of summer herbs. Spinach, the colour of new growth, captures this moment perfectly. Tender and almost impossibly vivid, this cake loses its metallic edge in the heat of the oven, leaving a gentle, vegetal brightness. Baked in a shallow tin and spread with cream cheese icing, when sliced into squares, it produces the perfect ratio of cake to icing and tastes uncommonly good.Prep 10 min Cook 50 min serves 8-10For the cake120g baby leaf spinach, stems removed 120ml milk 200g plain flour 1½ tsp baking powder ¼ tsp bicarbonate of soda (baking soda) ¼ tsp fine sea salt 3 large eggs, at room temperature180g caster sugar Finely grated zest of 1 lime 120ml solid coconut oil, melted and cooled to tepid1 tsp vanilla extractFor the icing200g cream cheese 100g icing sugar, sifted Finely grated zest of 1 lime, plus 1 tsp juice80ml double creamLine the base and sides of a standard 23cm x 33cm x 5cm baking tin and heat the oven to 185C (165C fan)/360F/gas 4½

5 days ago
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Why we care so much about preserving family recipes

“Chicken, leek, flour, a few more ingredients.” That was it: my grandma’s WhatsApp response to me earnestly asking if she’d mind sharing her time-honoured chicken pie recipe. She wasn’t being obtuse – well, not deliberately. She had simply never before committed a dish that was second nature to paper, let alone an iPhone screen.It wasn’t how she’d learned it and it wasn’t how I’d go on to learn it, either

6 days ago
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When it comes to wines, it pays to look beyond the fashionable

The sommelier Honey Spencer, of Sune in east London, struck a real chord on Instagram earlier this year: “I’m so fucking sick of expensive wine,” she lamented. There followed an angry plaint about the “unrelenting rise” in the cost of bottles from “artisans making wine properly … and FORGET BURGUNDY”. In a difficult climate, this is “one of the hardest pills to swallow” for the restaurateur.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

6 days ago
societySee all
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Dame Shirley Porter obituary

about 17 hours ago
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‘Group is a lifesaver’: strangers buy Wetherspoon’s meals for homeless people through app

about 20 hours ago
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Man produces sperm from testicular tissue frozen as a child in breakthrough trial

1 day ago
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Coalition accused of secretly giving big tobacco lobbyists private platform in parliament

2 days ago
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Thousands of cancer patients in England to benefit from new immunotherapy jab

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‘We can’t live behind walls’: Muslim-Jewish networks will not give up after Golders Green attack

4 days ago