The Metropolitan Police carried out searches in Scotland as part of an investigation into national security.
Counter-terrorism police searched a home in East Kilbride amid a probe into spying for Chinese intelligence services.
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The address was one of a number of properties including London and Cardiff that were searched on Wednesday.
Officers from Metropolitan Police arrested three men on suspicion of spying for China. The suspects – aged 39, 43 and 68 – were all cuffed south of the border in London and Wales.
They were detained on suspicion of offences under section three of the National Security Act 2023.
Commander Helen Flanagan, head of Counter Terrorism Policing London, said: “We have seen a significant increase in our casework relating to national security in recent years and we continue to work extremely closely with our partners to help keep the country safe and take action to disrupt malign activity where we suspect it.
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“Today’s arrests are part of a proactive investigation and while these are serious matters, we do not believe there to be any imminent or direct threat to the public relating to this. Our investigation continues and we thank the public for their ongoing support.”
“Fluting continues to evolve as a sophisticated design detail in interiors and is appreciated for the way it introduces texture and movement into a space,” explains Bo Hellberg, CMO at Scandinavian brand String Furniture. “In 2026, its appeal lies in subtlety with soft vertical lines that catch the light, add depth and gently break up flat surfaces.” He adds: “Rooted in Greek architecture and Mid-Century design, fluting now feels quite contemporary, bringing warmth and tactility to clean and minimal interiors.”
Separately, in a letter to the force, shared exclusively with the BBC, lawyers Leigh Day said: “We appreciate the Modern Slavery Act came into force in July 2015 and that the Act itself is not retrospective in relation to historic allegations. However, it does, crucially, provide investigators a prism or lens to look at patterns of behaviour that might otherwise be investigated as ‘historic sexual abuse’ or ‘sexual misconduct’.”
There surely must be other benefits, but few things immortalise the discovery of fire than the advent of steak cookery. From the arguments of how best to cook it flaring up like sultry drips of rendering fat into open flames, to suppliers more coveted than those of a snobbish raver, steak goes beyond satisfying our primal urges.
The fact that steaks can elicit such intense opinion is illustrative of how cherished they truly are; they say something about us. Frasier and Niles Crane exclusively opted for fillet, aware of the social currency it held in their world, while their father Marty preferred the masculine inference of a T-bone with all the fixin’s.
As prices have increased, restaurants have looked for more cost-effective cuts that still satisfy both canine teeth and bank balance, with the bavette having become the cut of choice for many, often approximating the classic steak frite of France. The problem is, whether you know how to cook a steak or not, one thing is certain: you know just how you like it, which can be difficiult in a world where steak is often an expression of purism.
However, steak carries a familiarity that offers a sense of predictability — on some level, you know what you’re getting. Blue, rare, medium or well done (an ironic descriptor), are universal.
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Regardless, consumers are also shifting toward a wider trend of prioritising a desire for provenance and quality over any machismo for quantity. An ever-informed public evolving alongside an ever-adaptable restaurant industry has led to wider choice that’s equally nuanced. And so, thanks to a 15-or-so-year boom in steak restaurants across the capital, most now know what a good steak looks and tastes like at its best: charred and crusty on the outside, ruby red within, and with a minerally, mouth-filling flavour that delivers wave after wave of primal pleasure. Producers to look out for might include Bristol’s Ruby and White, London’s HG Walter, Swaledale, Harley’s, Ginger Pig, Meat Jon and the famed Philip Warren of Cornwall.
From British grill rooms to sky-high Kobe beef, glitzy imports to good-value homegrown chains, and whether you want it served up with chips, chimichurri or just a green salad, here we’ve selected our favourite steak restaurants in London, listed in no particular order. Got beef? Keep reading.
Liverpool Street Chop House
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This recent opening from the Evolv showed the group’s intention under new CEO Martin Williams, and away from the D&D of old (its former name). In what was once a warehouse from 1768 is an elegant, muscular room, serving a old school menu that promises deliciousness: bone marrow crumpets, Welsh rarebit fries, of steaks and lamb chops, suet puddings and whole pig heads. Stick to the formula: martinis with oysters, a couple of starters, steak and some big boy Burgundies. Steak here is offered on a trolley, and sourced from the Ethical butcher. The choice is simple: rump, fillet or sirloin individually, chateaubriand to share, or ribe-eye on the bone to share. Simple, but deadly effective: execution is superb, and these are some of the best steaks available in town, as per the Standard’s review last year.
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The Dorchester
The dining room at The Dorchester’s 45 Park Lane hotel officially comes courtesy of Wolfgang Puck, a chef so famous in the US that he’s appeared in an episode of The Simpsons and catered for the Oscars, but the man making it all happen is the true star, culinary director Elliott Grover. Grover, with help from the hotel’s general manager Lee Kelly — as personable as he is capable — has propelled this restaurant forward astonishing lengths since he took over in 2022. Once upon a time this was purely a pen for the international super-rich, but things have changed. True, there is still a champagne trolley and lashings of caviar available, but there is also some bloody good cooking going on. While the American influence runs deep, the best of the beef is British. The “Irish wagyu” sirloin is the sort of steak one dreams of; the wish is that every steak might taste like this, though none ever do. On the outside it is deeply charred; inside the fat runs through it like liquid. It is truly a beauty. Afterwards, pop over to the Vesper Bar in the Dorchester for a nightcap; those in the know will ask for a De La Louisiane. That said, upstairs in 45, they make one hell of a Vieux Carré.
Daniel Hambury/Stella Pictures Ltd
The UK’s love of Basque Country cooking has led to an importing of the experience that goes beyond pintxos and burnt cheesecake. Institutions like Casa Julián and a myriad of pintxo bars are famed for txuleta — hulking cuts of typically ex-dairy cows with fat the colour of caramelised custard, seasoned only with a sleet of rock salt, a singed mahogany bark that gives way to deeply rouged, sanguine flesh. Meaning “river” in Basque, which are fundamental to the region’s culture, Ibai is a deliberate nod to provenance itself.
Ibai use the likes of Miguel Vergara black Angus, Galician Blond or Japanese Black — or Wagyu as you might know it — and it’s the real deal, from full-blood, 10-year-old Wagyu cattle sourced in Suffolk then butchered in Kilburn. Not only this, but Ibai have full control over the herd itself, enabling them to do the rare beast justice, as they see fit. But be warned, they only have two cows a month.
That said, Ibai are continuously on the lookout for beef that makes their exacting cut, such as a 12-year-old ox from Baixa Limia, characterised by an orange fat derived from their diet of carotene-rich grass.
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Ibai emphasis on older beasts is indicative of their wider approach — that good things come to those who wait and, just as a life well-lived develops character, this is also true when talking about the meat itself. If you want a sincere taste of the Basque Country without having to compete with reams of your sun-stroked, txakoli-sodden countrymen spilling out of their Airbnb’s, Ibai’s the answer.
Ashley Palmer-Watts
If you can make your way past the swarms of Soho’s youth emitting a vape cloud as if signalling their peers to the Lost Mary war, then the Devonshire will reward the carnivorous. It’s the joint vision of Oisín Rogers, Charlie Carroll and Ashley Palmer-Watts.
Although famed for its nigh on absurd volumes of Guinness pulled through each week, the food hardly plays second fiddle. A recent addition to their menu is a grass-fed Wagyu hybrid from New Zealand, personally sourced by Charlie Carroll — the originator of the famous Flat Iron. The Standard’s David Ellis has waxed-lyrical ever since trying it two weeks ago, which is no small feat, given his sceptical approach to steak in restaurants. At £49, the meat is a steal for its quality; where some wagyu is almost damp with fat, this comes with its muscular, brawny meat still there.
For those fancy slightly less marbling than the Venus de Milo, there’s also a skirt steak with duck fat chips and Bearnaise as part of the set menu (two courses £25, three for £29). However, if you’ve got a little more time on your hands, then invest in their à la carte menu, which groans with more heavyweight cuts of beef. Flintstone-grade T-bone steaks of beef chops (£11.50 per 100g); supple chunks of 9oz fillet or 12oz slabs of ribeye, with Bearnaise of course, but also peppercorn, Hollandaise or green sauce, if salt and pepper alone isn’t for you. At the risk of stating the obvious and assuming you’re not entirely keto, the duck fat chips or mashed potato are a must.
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Mike Daw
Spanish for “fat”, it’s clear that Manteca prioritises flavour with owners Chris Leach (Petersham Nurseries and Pitt Cue) and David Carter (founder of Smokestak) being of good stock when it comes to meat. Every Friday, Manteca takes delivery of whole animals, which are then butchered on-site as part of the restaurant’s nose-to-tail approach. All are broken down to prime cuts and charcuterie, made in their own dry-ageing room. In terms of steaks, Longhorn beef is currently on their menu and, while this can change based on whatever is the best available, 250g fillets and 500g ribe-eye come in at £30 and £60 respectively.
Dorian
The brainchild of Notting Hill native Chris D’Sylva, Dorian is predicated on being decidedly “anti-Notting Hill”, running counter to the area’s stereotype of old money, dogs-in-handbags, don’t-you-know-who-I-ams. Instead it offers something more modern and vital. What could encapsulate this more than a wood fire grill, ablaze with the tallow of premium cuts, wreathing them in delicious smoke? Dorian’s emphasis on quality extends to the hands preparing the food, with an elite team comprised of Max Coen (Ikoyi, Kitchen Table, Frantzén), Kai Menneken, former sous chef to Phil Howard (Elystan Street) and George Williams (River Cafe). Even the bar is headed up by Ale Villa (Core by Clare Smyth) who’s also collaborated with suppliers London legend Noble Rot for the wine list. Blushing cuts come perfectly pink from edge to edge without the use of sous vide shortcuts, just the product of the doting quality meat deserves. Look up D’Sylva’s sushi bar, Eel, too.
Macellaio RC Exmouth Market
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“Macellaio” is the Italian word for “butcher”, which gives a clue as to the hands-on approach espoused by owner Robert Costa, the titular “RC”. This five-strong Italian steak chain originally opened in South Kensington but this second restaurant in Exmouth Market is the nicest. The feel is French bistro (bentwood chairs, stripped wood floors and tabletops) crossed with an abattoir, with sides of cow dangling from hooks in the window and ageing gracefully for 50 days; squeamish diners, or anyone toying with the idea of turning vegan, would be advised to walk on by. Steak, priced by the 100g and butchered to order, includes costata (aka entrecôte) made from Piedmont’s famed fassone cattle, Irish tomahawk and Lake District Farmers T-bone and rib-eye, all seasoned to perfection with Ligurian olive oil and a sprinkling of salt. Elsewhere on the menu is beef carpaccio, tartare, heart, cheeks, liver and, in case, you’ve forgotten you’re in an Italian restaurant, pan-fried chuck steak in a pizzaiola sauce of capers, anchovies, olives and tomato. As for vegetarians…. there’s trofie with Genovese pesto if the beef chin ravioli doesn’t take your fancy. All branches are dog-friendly, too.
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It’s a measure of the all-conquering success of this British steak and cocktail chain that New Yorkers welcomed the Manhattan outpost with rave reviews, which must be the food equivalent of carrying coals to Newcastle, then burning the place down. It is a further measure of Hawksmoor’s success that the Big Apple outpost feels as American as the UK restaurants feel British, for each branch has remained reassuringly individual. This Spitalfields original, just up from Nicholas Hawksmoor’s Christ Church, is where it all began in 2006, and though the formula remains largely unchanged, it rarely feels formulaic. British beef from regenerative farms is grilled just long enough for the outside to turn crusty while the inside stays pink and served alongside side orders that would make a meal in themselves: fatty bone marrow, thick-cut maple bacon and creamy sauces for dunking beef-dripping French fries. Starters and puddings — scallops with white port and garlic, sticky toffee sundae — are every bit as good and, though prices are steep, huge portions makes three courses unlikely. There are other branches across the capital, this is simply our pick of the bunch. The new-ish one in Canary Wharf, which floats and has a spectacular bar, is definitely one to try, though, and lately the one in Covent Garden has been on blistering form too.
Andrew Montgomery
Chophouses are the English forerunner of the more American steakhouse and came to prominence as 17th-century dens of intrigue, though it was Victorian London when they really proved their chops as affordable eating places. The Quality Chop House dates from 1869 and, though affordable is a fairly flexible term in the 21st century, it’s easy to imagine intrigue being woven in its Grade II-listed wooden booths. There’s still always at least one chop on the daily changing menu but also Aberdeen Angus sirloin (on or off the bone) and Hereford chateaubriand and rib, served with up-to-date accompaniments such as purple sprouting broccoli with ajo blanco, brown butter and almonds that the Victorians would have displayed in the Crystal Palace as the height of exoticism. If you like what you eat and drink, take something home from the butcher and wine shop next door.
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“Old cow” is rarely a compliment but when applied to Galician beef it delivers some of the most richly flavoured meat on the planet. Spanish import Sagardi specialises in txuletón, beef cut from cattle of at least six years old, which is liberally seasoned with rock salt before being grilled over burning oak. The meltingly tender steak is bounded by a girdle of buttery fat and, like wagyu, the densely intense meat may not be to all tastes — or budgets: the butch dining room of bench-like tables and glass-fronted cabinets, gleaming with bottles of big-name Iberian wine, feels tailor-made for City boys out on the razz in Shoreditch. Elsewhere on the menu is a greatest hits of Spanish cooking (ham croquettes, pan con tomate) as well as the more recherché likes of braised suckling lamb trotter in Biscay sauce, plus a polite request that “for vegetarian dishes, ask our chef”. Do let us know what he says.
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Beak Street is the original location for this now 15-strong chain of steak restaurants in London alone, but Shoreditch is the first stop for the premium cuts of picanha, sirloin and rib-rye, cooked over a 15ft wood-ember hearth. However, it’s the namesake flat-iron steak which made the place famous and, even if it is no longer the bargain £10 it was when Flat Iron launched in Soho in 2012, £15 for steak is still one of the capital’s most appealing cheap eats — as well as one of the best quality, with the meat sourced from the restaurant’s own herd in North Yorkshire. Expect to pay extra for everything else, though with beef dripping chips for £4, Béarnaise and peppercorn sauce for another £1.50 and soft-serve ice cream on the house, it’s still great value for £20.50. Flat iron, by the way, is the American name for what the Brits call feather blade, a small cut taken from the shoulder and best served rare or medium-rare so it doesn’t have time to toughen.
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With branches in Mayfair, the City and Canary Wharf, there’s no mistaking the target market for this upmarket steak mini-chain decked out in dark wood and brown leather, but even if you don’t go to work dressed as Kendall or Shiv Roy, Goodman is a name to know. Beef is aged on site before being cooked in a charcoal grill and allowed to rest; there’s Scottish grass-fed fillet and USDA Angus sirloin and rib-eye and, should the prices make you wince, take a small dollop of comfort from the fact that sauce is included. If you have serious money to burn, speciality cuts are chalked up on a blackboard while the wine list is burnished with the most famous chateaux of Bordeaux and domaines of Burgundy. It sounds like a nightmare of corporate diners on expense accounts but friendly staff mean that the reality is rather more welcoming.
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But for a couple of errant vowels, Ranald Macdonald may have found himself the mascot of a more global chain; instead, the heir apparent to the chief of Clan Macdonald of Clanranald is the founder and face of this group of tartan-clad restaurants so ostentatiously Scottish, a kilt should be part of the dress code. Yet Boisdale is much more than an Angus Steakhouse for posh people; nightly live jazz, walk-in humidors for cigars on the terrace and an excellent selection of (Scotch) whisky place the emphasis on fun rather than fine dining, while beef is one of several prime ingredients from north of the border which also include Dunkeld smoked salmon, pickled Orkney herrings and Dumfriesshire haggis. The steak comes as fillet, rib-eye, côte de boeuf and châteaubriand, and prepare to do your most convincing Sean Connery-style roll of your ‘r’s when you order the thrice-cooked chips.
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While all Kobe beef is wagyu beef, not all wagyu qualifies as Kobe. This ultra-exclusive variety of wagyu can only come from a breed of cattle called Tajima, bred under strict rules in Hyōgo prefecture, of which Kobe is the capital. What’s more, to sell Kobe beef, restaurants must be certified by the Japanese Ministry of Agriculture, Forestry and Fisheries and only a handful of London restaurants have the necessary paperwork (including M, Hot Stone and Kai). None, however, has as spectacular a view as Sushisamba on the 38th floor of the Heron Tower, where City boys and girls can blow their bonus on Kobe beef served two ways: ishiyaki-style on a hot stone (£143) or as rib-eye from the robata grill (£163). If you’d rather slather your steak in sauce, there’s T-bone with chimichurri for a marginally (!) more affordable £97.
The phenomenon happens when the dust from North Africa deserts travels on warm southerly air currents
Husna Anjum Senior Live News Reporter
15:15, 04 Mar 2026Updated 15:17, 04 Mar 2026
Brits might have to clean their cars – but they will see some dazzling sunsets thanks to a unique weather phenomenon. It has been reported that Saharan dust is drifting across the country, and will paint the skies with deep gold, amber, and burnt orange.
The dust is made up of fine sand and mineral particles from deserts of North Africa, travelling thousands of miles on warm southerly air currents. BBC weather revealed that as it moves across the UK, it is expected to change the look of sunrises and sunsets this week.
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However, the downside of Saharan dust is that when it mixes with rain, it can leave dirty residue on surfaces. This includes cars and windows in a phenomenon known as blood rain.
The brightest colours are expected on Thursday (March 5) and continuing into Friday (March 6), especially when skies are clear at sunrise and sunset. The colourful skies will be clearer in England and Wales as cooler conditions arrive from the west by the end of the week.
Over the past few days Iberia has been hit by Storm Regina, bringing heavy rain, strong winds and widespread disruption. As the storm moved eastward into the western Mediterranean, it drew up warm southerly winds from North Africa, lifting fine Saharan dust high into the air.
This dust will now drift towards the UK around an area of high pressure that is currently delivering fine, mild, and sunny conditions. According to BBC Weather the striking colours appear high in the atmosphere, where the Saharan dust stays suspended for several kilometres before gradually drifting and settling.
These tiny particles scatter sunlight, filtering out the shorter blue and violet wavelengths and letting the longer red and orange tones appear.
A frequent phenomenon, these weather events usually occur a few times each year. Marks left by blood rain sometimes requiring a wash to remove.
It is however reportedly harmless posing no health risk for most people.
The most successful jockey ever at the Cheltenham Festival shares his thoughs on some of the races at next week’s jumps extravaganza
Legendary former jockey Ruby Walsh says there is a ‘no-brainer’ bet at next week’s Cheltenham Festival which punters must take advantage of. Since he retired from the saddle in 2019 as the most successful jockey ever at the Cheltenham Festival with 59 winners, Walsh has become a hugely respected TV pundit, working for RacingTV and ITV Racing.
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In that capacity his views around the Cheltenham Festival are always hugely sought after, particularly given his continued close connections with the stable of Willie Mullins. In an interview ahead of the four day fixture he offered his opinions on some of the key races, and named some his best bets of the week.
TUESDAY Arkle Trophy This is a cracking contest, but I think it will be competitive. I am a converted Kopek Des Bordes fan. I wasn’t so sure jumping hurdles last year that fences would be for him. I thought he was fine at Navan. Then he picked up an injury. He schooled much better at Punchestown and I thought he was very good at Fairyhouse last week. You would love it if he’d had another run or two but I think he has a huge engine and when I look at the opposition I don’t think any of the others would win the Champion Hurdle, when I think he actually could. I think he’ll be too good for them.
Champion Hurdle Tutti Quanti would want slower ground and I think it will be drying a bit for Brighterdaysahead too. She’s best on softish ground. I’ve always been of the opinion that Lossiemouth is better over two and a half miles. I keep going back to The New Lion. He does have a step in him, he does take the odd chance but ultimately I would say he is the best horse in the race. Golden Ace, who won last year, is a good mare but I think The New Lion will be too good for her and the Skeltons will land themselves the Champion Hurdle.
WEDNESDAY Queen Mother Champion Chase It’s disappointing we won’t have Marine Nationale and this looks like Majborough’s to lose. The Champion Chase has a funny record of favourites blowing out in the last couple of years but I did think the cheekpieces turned Majborough inside out at the Dublin Racing Festival. He got into a wonderful rhythm, he galloped and jumped and I just think he will outclass the opposition. Looking at the opposition, if Majborough gets into a rhythm anything like he did at the DRF he’ll be impossible to beat.
THURSDAY Ryanair Chase It’s ‘non-runner no bet’ [non-runner, money back], Fact To File and Gaelic Warrior, and one or the other is going to run here and I think by the time the declarations come and this market is reformed, whichever one is declared will be a lot shorter than they are now. So the ‘non-runner, no bet’ concession is a giveaway here. I know you have to put up your stake and not get it back till next Thursday but I do think you’ll be holding 5-4 Gaelic Warrior, 4-7 Fact To File. Gaelic Warrior will definitely be odds-on but I think Fact To File will be 1-3 or even shorter if he goes here. I think that’s a no-brainer myself.
FRIDAY Cheltenham Gold Cup Gaelic Warrior is now the favourite, Jango Baie was the favourite, The Jukebox Man will probably be favourite in a couple of hours time, it’s that kind of race. Inothewayurthinkin, I know all the vibes are very positive but using my own eyes it’s really hard to make a case for him. He was brilliant here last year but on his three starts this year, you couldn’t really fancy him. I think Galopin Des Champs is in better form now than on any of his two starts in Leopardstown. I think he looks stronger, he looks better and he’s showing plenty of spark at home. I think he won’t be far away and at the odds right now he is the one I’d like to be with. Haiti Couleurs will stay, I don’t know if he’s fast enough. Spillane’s Tower and Grey Dawning will have to improve a good bit on the Cotswold Chase to get involved in this. Fact To File or Gaelic Warrior would interest me. It’ll be an interesting race to watch. There are a couple of guaranteed stayers there and I would imagine Paul Townend and Sean Bowen will be wanting to test the stamina of The Jukebox Man, Gaelic Warrior or Fact To File. At the minute I would be siding with Galopin but if Gaelic Warrior comes here I can see him getting involved.
Racing TV is the only channel broadcasting all 28 races live from the Cheltenham Festival, with coverage starting at 9:45am daily.Click hereto enjoy unrivalled coverage
This article features medical advice from Dr Deborah Lee. We hope you love the products we recommend! All of them were independently selected by our editors. Just so you know, HuffPost UK may collect a share of sales or other compensation from the links on this page if you decide to shop from them. Oh, and FYI – prices are accurate and items in stock as of time of publication.
March is finally here, which means spring (or meteorological spring, anyway) has sprung – blossoms are blooming, bees and butterflies are reappearing, and the sun is actually emitting warmth.
But with sunshine comes the sudden realisation that you should probably be stocking up on sun cream for those impending half-term holidays abroad… And also for sunny days here in the UK.
But when is the right time to be sending your kids off to school slathered in sunscreen? We asked Dr Deborah Lee, of Dr Fox Online Pharmacy, for her expert advice.
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When should children be wearing sun cream?
The NHS says from March to October, kids should be wearing at least SPF30.
Dr Lee agrees. “I would recommend parents start using sunscreen on their children right away,” she says, pointing to the NHS guidance on this.
“Skin protection is required when the UV index is 3 or above – and this can occur from March onwards. Sunburn can occur anytime from March onwards.”
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UV index 3 is “moderate risk”, she says, meaning a child’s skin can burn after 10 minutes of sun exposure.
Babies and children have super sensitive skin. “Just one episode of blistering sunburn in childhood doubles the lifetime risk of melanoma. Even less severe episodes of sunburn damage the skin,” says Dr Lee.
The health service also advises children cover up with suitable clothing (long sleeves and a hat) and spend time in the shade, especially from 11am to 3pm.
Where and when to put sun cream on children
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Parents are urged to apply sun cream to areas of skin not protected by clothing, such as the face, ears, feet and backs of hands.
It’s best to do this when they’re getting ready for school or childcare in the morning – or, if your child is at home, before getting ready to go outside.
“Use around one teaspoon for the face and neck, and one teaspoon for each arm and leg,” says Dr Lee.
“You can make it fun by drawing faces on the skin to start with, then getting the child to help rub it in. However, it should be reapplied after two hours.”
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Some parents have found using a makeup brush or sponge can help make the experience more fun for wriggly children.
Dr Lee suggests kids will probably need to take their sunscreen to school and might need help reapplying it during the day.
It’s worth noting some schools don’t allow kids to take sunscreen in due to the risk of allergies or accidental ingestion, so it’s important to ask your child’s teacher what the school’s sun protection policy is.
Which sun cream is best?
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Dr Lee suggests parents should opt for suncream that has at least 4 star UVA protection. “Many dermatologists recommend children use an SPF 40 or higher,” she added.
She advises opting for a gentle preparation, which is fragrance-free, “preferably one containing titanium dioxide or zinc oxide which are less likely to cause skin irritation”.
“Avoid sunscreen containing octinoxate, oxybenzone, or octocrylene which are endocrine disrupting chemicals,” she adds. “Also avoid any containingmethylisothiazolinone which is a common cause of skin allergy.
“If the child will be swimming, the sunscreen must also be water-resistant.”
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For younger children, sunscreen sticks might be best as they are less messy and make application to difficult areas a bit easier.
“The stick needs to be rubbed to and fro, four times, on the area of skin and then rubbed in,” she explains.
“Sunscreen sprays are also quick and easy. The advice is to spray the sunscreen on the skin until it glistens, then rub it in.”
Here are some product recommendations if you’re unsure where to start…
At a time when few seem willing to risk the wrath of the US president, Spain is an outlier.
For several days following the start of the US-Israeli strikes on Iran, the country felt like a lone EU voice questioning the legality of the operation.
Then it went further, refusing to let the Americans use Spanish bases to launch their military operations.
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Donald Trump rewarded these actions by threatening Spain with a trade war.
“We’re going to cut off all trade with Spain. We don’t want anything to do with Spain,” he said while flanked by a conspicuously silent German chancellor.
Image: Friedrich Merz meeting Donald Trump in the Oval Office on Tuesday. Pic: AP
But Spain isn’t budging. Today, Prime Minister Pedro Sanchez addressed the nation, summing up his position in four words, “no to the war”.
He said this stance was by no means a sign of support for the Ayotollahs; instead, he was calling on Iran, Israel and the US to stop the fighting before it was too late.
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“Twenty-three years ago, another US administration dragged us into a war with the Middle East. It triggered the largest wave of insecurity our continent has experienced since the fall of the Berlin Wall,” Mr Sanchez said.
He also warned that the war risked “playing Russian roulette” with millions of lives.
Clearly not afraid to challenge the US president further, he said governments were meant to improve people’s lives and provide solutions to problems, not make them worse, adding: “It is unacceptable that leaders who are incapable of fulfilling their duties try to cover up their failure with the smoke of war.”
Ouch!
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Can the ‘special relationship’ survive war in the Middle East?
Trump isn’t used to being so openly defied. As I write, we are still awaiting his reaction to this morning’s speech, but it feels unlikely that he will let it pass unchallenged.
Others have already reacted, the Spanish vice president of the European Commission, Teresa Ribera, throwing her weight behind her country, denouncing Trump’s threats as detrimental to global stability.
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“The tension arising from this way of relating to third parties, whether it be British Prime Minister Keir Starmer, French President Emmanuel Macron, or Pedro Sanchez, is deeply disruptive for societies, for peace, cooperation, and also for the economy,” she said.
Image: Sir Keir Starmer, Friedrich Merz and Emmanuel Macron are attempting to navigate a tense situation with Donald Trump. File pic: Reuters
Meanwhile, sources in France and Spain told us the French president was planning on calling Sanchez to show his allegiance.
In a softer tone last night, Emmanuel Macron joined the Spanish prime minister in calling the legality of the strikes into question, concluding that they were conducted “outside of international law” and that Paris “cannot approve of them”.
But what about Germany – the EU’s biggest beast?
While Friedrich Merz didn’t join Trump in his criticism of the Spanish stance on Iran, Germany’s chancellor certainly didn’t jump to Spain’s defence.
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In fact, he later mentioned that they were still negotiating with Madrid to up their NATO contributions – another sore spot for the US president.
Image: Donald Trump and Pedro Sanchez exchanging a warm greeting in October 2025. Pic: Reuters
When questioned by reporters about this later, the chancellor said he addressed the attacks on Spain and the UK in private, reminding Donald Trump that Spain is an EU member, so cannot be singled out for treatment.
“I did not want to escalate or prolong the debate publicly,” Merz explained.
While his reasoning – that an open challenge to Trump would have likely just enflamed the situation – makes sense given the experience of Zelenskyy last year, the Spanish are unimpressed.
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Spain’s foreign minister expressed his “surprise” at the chancellor’s behaviour, pointedly remarking: “I cannot imagine Chancellor (Angela) Merkel or (Olaf) Scholz making such remarks.”
While other Spanish sources went further, saying: “Merz had an attitude not befitting a European leader who defends the unity of his partners.”
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It seems by deciding not to antagonise Donald Trump, Friedrich Merz has put himself firmly in Madrid’s firing line.
Wales head to Dublin as underdogs again, having not won a Six Nations match in almost three years
Wales great Jamie Roberts says Steve Tandy’s side are working towards claiming a major scalp and believes they could run Ireland close in Dublin on Friday night.
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Despite a much-improved performance against Scotland last time out, Tandy’s men head to the Aviva Stadium as major underdogs, having not won a Six Nations match in three years. Ireland, meanwhile, come into the game off the back of a record 42-21 away win against England, with Andy Farrell’s side running riot in a superb display at Twickenham.
But Roberts has been encouraged by what he has seen from Tandy’s side and, while he can’t quite see Wales pulling off a major upset, he doesn’t expect there to be much in it come the full-time whistle in Dublin.
“I think it’s going to be a one-score game,” the 94-cap international told the Ireland Rugby Social podcast. “I think Ireland sneak it, 2012 is the last time Wales won there.
“I want to see Wales improve on their performance against Scotland and I’m confident they will.
“But I just think Ireland now, because they’ve got a sniff of silverware [the Triple Crown], they are going to be super motivated for this. I’m going to go Ireland 26-20 Wales.”
Former Ireland scrum-half Conor Murray, on co-hosting duties with Gavin Andrews, plumped for a slightly more convincing margin of victory for Farrell’s side, predicting a 36-24 win for the hosts.
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Roberts added that he was confident that Wales would be able to end their dismal losing run before too long, claiming that “the scalp is coming”.
However, with an impressive Italy side last up for Wales, whether that result comes during the Six Nations or not remains to be seen.
“We’ve seen the way Wales are going to play moving forward, especially coming up to the World Cup next year,” the former British & Irish Lions centre said.
“A bit like the great Ireland sides of recent years, a lot of ball movement, running lines, decoy shape, quick ball and trying to go multi-phase. They showed some great stuff against Scotland and deserved to win it.
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“The scalp is coming,” he added. “It’s just a question of when and if it’s going to be in this tournament.”
