North Yorkshire Police said electric vehicle cables in the Clifton Moor Industrial Estate were stolen around 8.30pm yesterday evening (February 3).

A force spokesperson said: “A male made off on a pedal cycle carrying a large axe and multiple EV charging cables.

“We are appealing for the public’s help and asking for anyone who noticed anyone acting suspiciously, or saw or heard anything, or has dashcam or CCTV footage to get in touch.

“If you can assist, please contact us on 101, quoting reference NYP-030220260490.

“You can also email tom.birkingshaw@northyorkshire.police.uk”

Plans have been put forward to North Yorkshire Council for outline permission for six home on the site between Springfield Garth, St Peter’s Street and Lakeside Way.

It proposes access to the new properties via St Peter’s Street. The application follows previous applications for 18, 23 and 8 houses on the site, all of which were rejected.

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Di Keal, Mayor of Norton on Derwent said: “It is disappointing to see yet another attempt to gain permission for housing on this totally unsuitable site near Lakeside. Earlier applications have been quite rightly repeatedly refused and the town council has again recommended refusal to North Yorkshire Council planners and urge them to reject this latest application.

Almost 40 local people attended a recent town council meeting to object to the application and there are numerous grounds on which it should be rejected.

Cllr Keal added: “The land is a saturated much of the time and water already encroaches onto the public footpath that runs alongside the plot, which sits in Environment Agency Flood Zone 3. Any development of this land would adversely impact surrounding property by removing a vital holding area for water and would have added impact on nearby homes from the run-off of water from the creation of hard surfaces that the development would create.

“The development would cut right across a heavily used public footpath, part of a network of safe shortcuts away from traffic that are used by dozens of people daily, including children going to local schools.

“But perhaps the most shocking aspect of the application is proposing accessing the site via the already congested St Peter’s Street, which would be a further hazard to pedestrians and motorists and make it virtually impossible for emergency services vehicles to use the street.

“The town council has asked that the application be brought before the Thirsk & Malton Planning Committee rather than be a decision made by a council officer.

“Given the weight of resident objections, the vulnerability of the land to flooding, and the damaging impact development would have on the area, I hope the application will be firmly rejected.”

North Yorkshire Councillor for Norton Cllr Keane Duncan, said: “Residents are rightly concerned about this application, with more than 40 objections already submitted, alongside Norton Town Council’s response.

“Key issues include the proposed access via St Peter’s Street, the impact on the well‑used snicket to Lakeside, and unresolved flooding and drainage risks.

“I am working with residents to ensure these serious matters are fully examined and properly addressed.”

One shopper has shared a list of all the birthday freebies you can claim from major retailers, including everything from beauty products to cakes, chocolates and doughnuts

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Who doesn’t love receiving a thoughtful present from loved ones on their special day? But here’s something you might not know – plenty of high street names are happy to shower you with birthday freebies too. One social media influencer has compiled an extensive list of complimentary goodies available on your birthday, and his post has taken the internet by storm, amassing over 41,000 likes.

Angelo Coassin, who typically shares culinary content with his 1.5 million followers, switched things up in one of his recent reels by spotlighting these birthday perks. The content creator kicked off the video clutching a Rituals shopping bag, with on-screen text declaring: ‘Everything you can get for free on your birthday’.

Bags from various high street favourites – including Lindt, Krispy Kreme, Space NK and Lidl – then made appearances throughout the clip.

The first specific freebie Angelo highlighted came from Lidl. He revealed: “You can get a sweet treat from the bakery on the week of your birthday.”

Bear in mind though, you’ll need to be signed up to the Lidl Plus loyalty scheme to claim this one.

Rituals came second on the list. He noted: “With a small purchase, you can get a hand wash or cream completely for free.”

In third place was Krispy Kreme, where Angelo explained you can snag a doughnut of your choosing at no cost. “Since it was my first time, I tried their classic one and it was Mamma Mia,” he remarked.

Fourth on the freebies rundown was premium chocolate retailer Lindt, offering a complimentary item on your birthday. He mentioned picking up some Dubai chocolate, as he’d not sampled it previously.

Space NK, the beauty product retailer, was the final stop on Angelo’s list. He revealed: “With my NDULGE card I got the Byoma SPF and my favourite, the Erborian CC cream.”

In his follow-up caption, Angelo announced: “This is everything you can get FOR FREE on your birthday!

“There are so many things you can do for free on your birthday and here is a list!

“I personally live in London but most of these shops are all over the world so make sure to plan a visit during your birthday.”

He further advised: “Also, remember that most of these places allow you to visit the whole week after your birthday (for my actual birthday I was in Italy this year).

“Do you know any more places?”

One follower gushed: “Love this, Happy Birthday!”

Another chimed in: “I only knew that Costa gives you a free slice of cake I’ll be visiting quite of few of these hopefully.”

A third expressed surprise: “What? Didn’t know at all!”

Leeming Bar Grange in Leeming Bar marked International Hugging Day with a visit from children at Little Bear Tiney Nursery.

The day was filled with playing, singing, and a flurry of warm embraces, with residents and children alike enjoying the simple joy of connecting through touch.

Liz Kellettt with one of the children (Image: Supplied)

It wasn’t just hugs that made the day special -children also crafted “keepsake hugs” for the residents to treasure.

Kathryn Billett, general manager at Leeming Bar Grange, said: “Celebrating International Hugging Day is a lovely way to spread joy amongst our residents and our local community.

“We wanted to positively impact people and I think we did just that.

“It is amazing how a small gesture can put a smile on someone’s face and we all know how infectious a smile is.

Resident Muriel Tarn hugging a little one (Image: Supplied)

“We all had a wonderful time, it feels so good to make someone else happy with a little hug-shaped act of kindness.”

International Hugging Day, which took place this January, is an invitation to extend your arms and offer affection, understanding and warmth.

The idea is that by promoting a simple but meaningful act of kindness in the form of a hug, we can transform people’s lives, one small gesture at a time.

Leeming Bar Grange is part of Barchester Healthcare.

Venues range from “affordable gems to remarkable experiences worth forking out for”

The UK’s finest restaurants have been revealed in a new map – with venues ranging from “affordable gems to remarkable experiences worth forking out for”.

SquareMeal has published its Top 100 UK Restaurants for 2026. Based on “performance, value, and quality”, the restaurant, bar, and venue reviewer said that each establishment merits its place amongst the country’s leading restaurants.

Experts at SquareMeal said: “It’s no secret that the UK’s restaurant sector is facing formidable challenges. And yet, with each year that passes, hospitality pros continue to invest everything they have into projects for the love of what they do.”

READ MORE: The Belfast restaurants named in the UK’s Top 100 for 2026READ MORE: Belfast restaurant awarded ‘value for money’ status from the Michelin Guide 2026

Two Northern Irish restaurants made the top 100 this year.

You can find them by searching our interactive map below…

Topping the list is Wilsons in Bristol, SquareMeal’s UK Restaurant of the Year. Run by Mary Wilson and Jan Ostle, it is marking its 10th anniversary in 2026 with a £39 set menu.

All the restaurants listed are outside London, with SquareMeal producing a different top 100 list, focusing exclusively on the capital.

The full UK’s Top 100 Restaurants (outside London) is:

1. Wilsons (Bristol)

2. Skof (Manchester)

3. Restaurant Sat Bains with Rooms (Nottingham)

4. Vraic (Guensey)

5. L’Enclume (Westmorland and Furness)

6. Grace & Savour (Solihull)

7. The Greyhound Beaconsfield (Buckinghamshire)

8. JÖRO (Sheffield)

9. Pine (Northumberland)

10. Moor Hall Restaurant with Rooms (West Lancashire)

11. Ynyshir (Ceredigion)

12. Restaurant 22 (Cambridge)

13. Lyla (City of Edinburgh)

14. Woven by Adam Smith (Windsor and Maidenhead)

15. Upstairs at Landrace (Bath and North East Somerset)

16. Myse (North Yorkshire)

17. Updown Farmhouse (Dover)

18. Osip (Somerset)

19. The Little Chartroom (City of Edinburgh)

20. The Kinneuchar Inn (Fife)

21. Opheem (Birmingham)

22. The Glenturret Lalique Restaurant (Perth and Kinross)

23. The Old Stamp House (Westmorland and Furness)

24. Lark (West Suffolk)

25. Tallow (Tunbridge Wells)

26. The Angel at Hetton (North Yorkshire)

27. Alchemilla Nottingham (Nottingham)

28. Dogstar Edinburgh (City of Edinburgh)

29. Heft (Westmorland and Furness)

30. Argoe Newlyn (Cornwall)

31. Stow (Manchester)

32. Juliet (Stroud)

33. Bavette (Leeds)

34. Paul Ainsworth at No 6 (Cornwall)

35. Hansom (North Yorkshire)

36. Vetch (Liverpool)

37. Shaun Rankin at Grantley Hall (North Yorkshire)

38. The Sportsman (Canterbury)

39. The Shed (Swansea)

40. The Parkers Arms (Ribble Valley)

41. Higher Ground (Manchester)

42. Moss (City of Edinburgh)

43. Meadowsweet (North Norfolk)

44. The Pony Chew Valley (Bath and North East Somerset)

45. Dongnae (Bristol)

46. Gorse Cardiff (Cardiff)

47. The Barn at Moor Hall (West Lancashire)

48. Fish Shop Ballater (Aberdeenshire)

49. OTHER (Bristol)

50. Winsome (Manchester)

51. The Wilderness (Birmingham)

52. Restaurant Interlude (Horsham)

53. The Pass at South Lodge (Horsham)

54. Furna (Brighton and Hove)

55. Big Counter (Glasgow City)

56. Roots York (York)

57. The Swine Bistro (Leeds)

58. Seasonality (Windsor and Maidenhead)

59. The Muddlers Club (Belfast)

60. The Abbey Inn Byland (North Yorkshire)

61. The Forest Side (Westmorland and Furness)

62. The Cottage in the Wood (Cumberland)

63. The Greyhound Inn – Pettistree (East Suffolk)

64. Root Bath (Bath and North East Somerset)

65. Upstairs by Tom Shepherd (Lichfield)

66. Forge at Middleton Lodge (North Yorkshire)

67. Maré by Rafael Cagali (Brighton and Hove)

68. Waterman Bistro (Belfast)

69. Gwen (Powys)

70. Bybrook Restaurant at The Manor House (Wiltshire)

71. Wild at Bull Burford (West Oxfordshire)

72. The Black Swan at Oldstead (North Yorkshire)

73. Cedar Tree by Hrishikesh Desai (Cumberland)

74. Long Friday (Newcastle upon Tyne)

75. Aven (Preston)

76. Olive Tree Bath (Bath and North East Somerset)

77. Emilia (Teignbridge)

78. The Jackdaw Conwy (Conwy)

79. Manifest (Liverpool)

80. Shwen Shwen (Sevenoaks)

81. Catch at The Old Fish Market (Dorset)

82. Riverine Rabbit (Birmingham)

83. Amari (Brighton and Hove)

84. Ardfern (City of Edinburgh)

85. The Blue Pelican (Dover)

86. Skosh (York)

87. 670 Grams (Birmingham)

88. The Coach Marlow (Buckinghamshire)

89. Gloriosa (Glasgow City)

90. Cardinal Edinburgh (City of Edinburgh)

91. The Victoria Oxshott (Elmbridge)

92. Briar (Somerset)

93. Bench Sheffield (Sheffield)

94. Henrock at Linthwaite House (Westmorland and Furness)

95. Lapin Restaurant Bristol (Bristol)

96. The Suffolk (East Suffolk)

97. Tharavadu (Leeds)

98. Belzan Liverpool (Liverpool)

99. The Oarsman (Buckinghamshire)

100. Legacy at The Grand, York (York)

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A council report shows that an administrative deadline had been missed by the applicant with the previous planning permission then expired in July 2022. A new application was entered in February 2023.

The co-founder of a major Northern Ireland distribution company has had plans for a Lisburn home refused despite a previous approval.

Lisburn and Castlereagh City Council’s planning committee turned down the application this week due to an updated policy on plot sizes.

Planning officers had recommended a refusal of the Glenavy Road house and garage by applicant ‘Lynne Morrow’, but the building had already been granted permission in 2019.

READ MORE: Let’s Go Hydro proposes major Belfast development.

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In chambers, Matrix planning agent for the applicant, Andy Stephens said:”The critical issue here is over one not two dwellings.

“Officers say the gap on the site does not comply, but it is common sense dictates to approve these plans as the policy makes no sense.”

The PRM Group co-founded by Ms Morrow, which transports chilled and frozen foods, has announced plans (April 2025) to build a new £25m facility at its Lisburn headquarters, for which it has received planning permission.

The firm, founded in 1988, delivers well known food brands with over 300,000 cases of food every week transported across the island of Ireland.

A council report shows that an administrative deadline had been missed by the applicant with the previous planning permission then expired in July 2022. A new application was entered in February 2023.

Lisburn North UUP councillor Nicholas Trimble said:”I think that the gap of 45 metres on the site can be for two houses.

“When you look at the other house on the site, right on the doorstep of these plans we have a precedent.

“Should there ought to be two dwellings in the gap? Probably not.

“Perhaps we have been heavy handed in the past.

“However, to me this is a ribbon development with a gap for two dwellings.

“So there is enough wriggle room for me to go against the officers’ recommendations.”

The size issue before the chamber centres around a change in planning policy (June 2023) on space for an infill rural house being enough for two dwellings.

The size of the new builds are compared to what is already on the site and a gap measured in between buildings.

Council officers suggest that there is not enough space at the Glenavy site and it is not an acceptable application for the countryside.

This led to a site visit by the planning committee (Jan 22) which caused a split in chambers over how councillors viewed the

Castlereagh East Alliance Alderman Martin Gregg added:”I would agree with Councillor Trimble in many things, but not that we have been heavy handed.

“The policy has now shifted since and is being applied fairly.”

The planning committee voted with six supporting the refusal and three against.

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Scientists are calling for urgent action on free-living amoebas – a little-known group of microbes that could pose a growing global health threat. Here’s what you need to know.

Free-living amoebas are single-celled organisms that don’t need a host to live. They are found in soil and water, from puddles to lakes.

What makes them remarkable is their ability to change shape and move using temporary arm-like extensions called pseudopodia – literally “false feet”. This allows them to thrive in an astonishing range of environments.

What is the ‘brain-eating amoeba’ and how dangerous is it?

The most notorious free-living amoeba is Naegleria fowleri, commonly known as the “brain-eating amoeba”. It lives naturally in warm freshwater, typically between 30°C and 40°C – lakes, rivers and hot springs. But it is rarely found in temperate countries such as the UK, due to the cold weather.

The infection happens when contaminated water enters through the nose, usually while swimming. From there, the amoeba travels along the nasal passages to the brain, where it destroys brain tissue. The outcome is usually devastating, with a mortality rate of 95%-99%.

Occasionally, Naegleria fowleri has been found in tap water, particularly when it’s warm and hasn’t been properly chlorinated. Some people have become infected while using contaminated tap water to rinse their sinuses for religious or health reasons.

Fortunately, you cannot get infected by drinking contaminated water, and the infection doesn’t spread from person to person.

Why are these amoebas so difficult to kill?

Brain-eating amoebas can be killed by proper water treatment and chlorination. But eliminating them from water systems isn’t always straightforward.

When they attach to biofilms – communities of microorganisms that form inside pipes – disinfectants like chlorine struggle to reach them, and organic matter can reduce the disinfectants’ effectiveness.

The amoeba can also survive warm temperatures by forming “cysts” – hard protective shells – making it harder to control in water networks, especially during summer or in poorly maintained systems.

What is the ‘Trojan-horse effect’ and why does it matter?

Free-living amoebas aren’t just dangerous on their own. They can also act as living shields for other harmful microbes, protecting them from environmental stress and disinfection.

While amoebas normally feed on bacteria, fungi and viruses, some bacteria – like Mycobacterium tuberculosis (which causes TB) and Legionella pneumophila (which causes legionnaires’ disease) – have evolved to survive and multiply inside them. This helps these pathogens survive longer and potentially become more dangerous.

Amoebas also shelter fungi such as Cryptococcus neoformans, which can cause fungal meningitis. It can also shelter viruses, such as human norovirus and adenovirus, which cause respiratory, eye and gastrointestinal infections.

By protecting these pathogens, amoebas help them survive longer in water and soil, and may even help spread antibiotic resistance.

How is climate change making the problem worse?

Climate change is probably making the threat from free-living amoebas worse by creating more favourable conditions for their growth.

Naegleria fowleri thrives in warm freshwater. As global temperatures rise, the habitable zone for these heat-loving amoebas has expanded into regions that were previously too cool. This potentially exposes more people to them through recreational water use.

Several recent outbreaks linked to recreational water exposure have already raised public concern in multiple countries. These climate-driven changes – warmer waters, longer warm seasons, and increased human contact with water – make controlling the risks more difficult than ever before.

Are our water systems adequately checked for these organisms?

Most water systems are not routinely checked for free-living amoebas. The organisms are rare, can hide in biofilms or sediments, and require specialised tests to detect, making routine monitoring expensive and technically challenging.

Instead, water safety relies on proper chlorination, maintaining disinfectant levels, and flushing systems regularly, rather than testing directly for the amoeba. While some guidance exists for high-risk areas, widespread monitoring is not standard practice.

Beyond brain infections, what other health risks do these amoebas pose?

Free-living amoebas aren’t just a threat to the brain. They can cause painful eye infections, particularly in contact lens users, skin lesions in people with weakened immune systems, and rare but serious systemic infections affecting organs such as the lungs, liver and kidneys.

What’s being done to address this threat?

Free-living amoebas such as Naegleria fowleri are rare but can be deadly, so prevention is crucial. These organisms don’t fit neatly into either medical or environmental categories – they span both, requiring a holistic approach that links environmental surveillance, water management, and clinical awareness to reduce risk.

Environmental change, gaps in water treatment and expanding habitats make monitoring – and clear communication of risk – more important than ever.

Keeping water systems properly chlorinated, flushing hot water systems, and following safe recreational water and contact lens hygiene guidelines all help reduce the chance of infection. Meanwhile, researchers continue to improve detection methods and doctors work to recognise cases early.

Should people be worried about their tap water or going swimming?

People cannot get infected with free-living amoebas like Naegleria fowleri by drinking water, even if it contains the organism. Infection occurs only when contaminated water enters the nose, allowing the amoeba to reach the brain. Swallowing the water poses no risk because the amoeba cannot survive or invade through the digestive tract.

The risk from swimming in well-maintained pools or treated water is extremely low. The danger comes from warm, untreated freshwater, particularly during hot weather.

What can people do to protect themselves?

People can protect themselves from free-living amoebas by reducing exposure to warm, stagnant water. Simple steps include avoiding putting your head underwater in lakes or rivers during hot weather, using nose clips when swimming, choosing well-maintained pools, and keeping home water systems properly flushed and heated.

Contact lens users should follow strict hygiene and never rinse lenses with tap water. For nasal rinsing, only use sterile, distilled, or previously boiled water.

Awareness is key. If you develop a severe headache, fever, nausea, or stiff neck after freshwater exposure, seek medical attention immediately – early treatment is critical.

Increased inflammation and elevated resting heart rate may partially explain the link

People with cancer who eat a lot of ultra-processed foods (UPFs) could be almost 60% more likely to die from their disease, research suggests. Those with the highest intake were far more likely to die earlier than those who consumed the least, researchers in Italy found.

UPFs have been linked to poor health, including an increased risk of obesity, heart disease, cancer and early death. Examples of UPFs include ice cream, processed meats, crisps, mass-produced bread, some breakfast cereals, biscuits, many ready meals and fizzy drinks.

UPFs often contain high levels of saturated fat, salt, sugar and additives, which experts say leaves less room in people’s diets for more nutritious foods. They also tend to include additives and ingredients that are not used when people cook from scratch, such as preservatives, emulsifiers and artificial colours and flavours.

The new study was published in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research. Researchers followed 24,325 people from 2005 to 2022 who were 35 or older at the start of the study and living in the southern Italian region of Molise.

Within this group, 802 cancer survivors (476 women and 326 men) had filled in detailed questionnaires on their diet at the start of the study. Experts then calculated UPF food and drink intake by the weight consumed each day, and they also looked at the calories.

People were then divided into three groups based on the weight ratio of how much UPFs they had, with researchers also taking factors such as smoking, body mass index, exercise, medical history, cancer type, and overall diet quality into account. The study found that during an average follow-up of 14.6 years, there were 281 deaths among the 802 cancer survivors.

Those in the highest third of UPF intake had a 48% higher rate of death from any cause and a 59% higher rate of death from cancer compared with those in the lowest third. A higher calorie ratio of UPFs showed similar results for cancer death, but not other causes.

Dr Marialaura Bonaccio, from the department of epidemiology and prevention, IRCCS Neuromed in Italy, said: “The substances involved in the industrial processing of foods can interfere with metabolic processes, disrupt gut microbiota, and promote inflammation.

“As a result, even when an ultra-processed food has a similar calorie content and nutritional composition on paper compared to a minimally processed or ‘natural’ food, it could still have a more harmful effect on the body.”

Dr Bonaccio and colleagues also looked at the ways the body may be affected by processing in UPFs, including examining inflammatory, metabolic and cardiovascular biomarkers in people in the study. She said: “These results suggest that increased inflammation and elevated resting heart rate may partially explain the link between higher consumption of ultra-processed foods and increased mortality, and help to clarify how food processing itself could contribute to worse outcomes among cancer survivors.”

The team also examined data for seven specific groups of UPFs such as sugar-sweetened beverages, artificial sweeteners, and spirits; processed meat and salty snacks and savoury foods. Some food groups were linked to higher mortality, while others showed no clear pattern.

Dr Bonaccio said therefore that working out the differences in UPFs can be challenging, but added: “The main message for the public is that overall consumption of ultra-processed foods matters far more than any individual item. Focusing on the diet as a whole and reducing ultra-processed foods overall and shifting consumption toward fresh, minimally processed, home-cooked foods is the most meaningful and beneficial approach for health.

“A practical way to do this is by checking labels: Foods with more than five ingredients, or even only one food additive, are likely to be ultra-processed.”