Largest litter of rare Sumatran tigers born in UK
The cubs were born on June 8 and have been described as "very noisy, and very cute".There are thought to be fewer than 400 Sumatran tigers in the wild.The International Union for Conservation of Nature (IUCN) lists the Sumatran tiger as critically endangered - which means they're at high risk of going extinct in the wild.Manor Wildlife Park's Sumatran tigers are part of a conservation programme called the European Endangered Species Programme.
The aim of the programme is to grow the populations of endangered animals, like the Sumatran tiger.The hope is that these cubs will be able to help with breeding in other zoos in the future when they are old enough.Zoo owner Anna Ryder Richardson explained: "You won't be able to see Sumatran tigers in the wild, during ours or our children's lifetimes. It's happening in front of our eyes and it's tragic.""This is a once in a lifetime opportunity. The tigers have a very important job to do because they have been genetically matched to breed."
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‘Serve me these with an aperitivo immediately': the best (and worst) supermarket salted crisps
'What I've learned today,' says my friend Lucy, stepping firmly away from the crisp buffet, 'is that you can have too much of a good thing.' My volunteer testers and I were enthusiastic about the prospect of tasting our way through 10 types of lightly salted, crisply fried potato, but we all agreed, once they were laid out side by side in anonymous bowls, that it was surprisingly hard to differentiate between them. That said, good news: every single one had its cheerleaders, so there were no real duds in this sample. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. To outline what I'm looking for from a salted crisp, it should be crisp, obviously. To this end, all the bags were opened at the same time, just before the blind tasting. Salt levels are a matter of personal preference, though it should be upfront rather than a mere seasoning, while, in an ideal world, the potatoes themselves would be the primary flavour, rather than a mere texture. They should be cooked long enough that they crunch, rather than melt between the teeth, but it's a delicate balance: too long in the oil and they'll be bitter. And that oil – if you can taste it at all – should be pleasant: too strong a flavour, even of the best fat, will overpower the spuds. Last, crisps should be dangerously moreish: if you can eat one and stop, they're not good crisps. ★★★★☆ The most divisive crisps of the day, with marks ranging from one (Rose, seven, and representing the youth vote) to five (me). Noticeably yellow, thanks to the extra-virgin olive oil they're cooked in (which, unlike the Himalayan pinkness of the salt, comes through in the flavour, hence, perhaps, the loss of the kid vote), they prompt the demand: 'Serve me these with an aperitivo immediately: crunch, salt, good oil – YES.' Sadly, these Andalusian crisps have a far higher fat content than any of the others tested. One for picking at elegantly over a chilled glass of sherry. ★★★★☆ Though some find them a little undersalted, these chunky crisps' 'classic flavour' finds favour, with several testers noting with excitement that they 'actually taste of potato!' While the comments section attracts several variations on 'mid-range' (Rose judges them merely 'OK'), the decent flavour and excellent crunch make this a great value choice. ★★★☆☆ Rose finds these too crunchy, but that very quality appeals to the person who says they'd be perfect for a hangover. 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The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. after newsletter promotion ★★★☆☆ Fun fact: I once visited the Kettle Chips factory in Norwich and was allowed to cook a kettle of crisps, so I can confirm that, as the packet suggests, they are indeed hand fried in small batches. They're not my favourite, though, even when cooked by the pros – I find these a bit greasy, while other testers judge them 'blah' and 'cardboardy … does not break when you bite in'. Several testers say they 'need more salt', but I'll let them off, given they're described only as lightly salted (always a red flag for me). ★★☆☆☆ 'Bang average' sums up the response to these. 'Wouldn't put out for guests.' Rose finds them 'too bitey' (they are, it must be said, very crisp), someone else finds them 'bland', and several tasters say they feel 'cheap' and 'basic', which is not reflected in the price. Disappointing. ★★☆☆☆ These apparently taste as if 'they were opened last night'. 'A bit stale,' someone else agrees. 'Wrong texture, dense.' Personally, I like a thicker crisp, but these are a little too chewy and even I find them a touch salty, though, checking the labels afterwards, they contain less salt than some of the others, so maybe it's just that the flavour is more intense. Might be better served with a creamy dip to balance this out. ★★☆☆☆ 'Too thick, like eating greasy batter out of the bottom of the chip paper, and not in a good way,' one tester says, and although I love a thicker crisp, I'm inclined to agree – these are a bit tough, rather than snappy, and taste, as Rose notes, 'too oily'. ★★☆☆☆ Rose, who confides in me that these are the only crisps she knows, picks them out from the lineup in seconds – they're far paler and more uniform than the others – but even she's not that enthusiastic. 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