£45m-rated Liverpool star tipped for Klopp REUNION at Red Bull
Diogo Jota could be sold this summer
Jota, meanwhile, is out of contract in just two years and there have been no indications that club bosses would be prepared to hand him another one at this stage.
The 28-year-old is coming off the back of another injury-hit campaign and is widely seen as expendable should the right bid come in.
Advertisement
Wolves were reported to want their former forward as a replacement for the Manchester United-bound Matheus Cunha, while the Portuguese also retains interest from Saudi Arabia.
© IMAGO - Arne Slot Diogo Jota Liverpool 2024-25
RB Leipzig want Diogo Jota
According to the latest report in TBR Football, Jota doesn't see either of those destinations as viable this summer and an alternative exit route has opened up.
A move to RB Leipzig would see the £45m-rated forward once again link up with Jurgen Klopp - the Liverpool manager who signed him back in 2020 and who is now Head of Global Football for Red Bull.
'One of the clubs believed to hold an interest in Jota is RB Leipzig, where Klopp would be well placed to advise of his talents,' a report reads.
Advertisement
The Bundesliga side have been tipped to conduct a clearout of their own - having missed out on European football - with Castello Lukeba, Xavi Simons and Benjamin Sesko tipped for the exit.
All three have been linked with Liverpool although the trail has gone cold in recent weeks. Sesko instead appears likely to join Arsenal and it would probably mean Jota replacing the big Slovenian up top.
A lot of work needs to be done at Anfield this summer regarding incomings and outgoings - with any fees received for Jota and Nunez set to be reinvested back into the squad.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
35 minutes ago
- Yahoo
Deal for Liverpool midfielder now looks NAILED on
Deal for Liverpool midfielder now looks NAILED on A deal for one Liverpool midfielder now looks nailed on. That's after developments ahead of the transfer window. Liverpool have an incredible number of potential deals on the go, quite honestly. Top of the lot is Florian Wirtz. Advertisement The German playmaker has chosen Liverpool as his next club and the Reds are deep in negotiations with Bayer Leverkusen. It's expected that a deal will be reached in the coming days. That's far from all, though. Jeremie Frimpong has been wrapped up, while Milos Kerkez is on the shortlist, too. Then there are sales. Darwin Nunez will almost certainly leave the club and Luis Diaz is strongly linked with moves to either Barcelona or Al-Nassr. Caoimhin Kelleher could complete a move to Brentford on Tuesday. But there's another deal to watch out for that might just go through one year later. Tyler Morton and Bayer Leverkusen Tyler Morton nearly joined Bayer Leverkusen last year. A deal was incredibly close and only Martin Zubimendi rejecting Liverpool at the death ended things. Advertisement Otherwise, Morton would likely be there already. Well, we now expect a new bid from them. And not only because they're about to get an incredible amount of money from Liverpool for Wirtz. Erik Ten Hag is the new head coach at Leverkusen. He's someone who has used his connections to complete deals before, having brought Rasmus Hojlund to Manchester United a year ago. That was an interesting deal as Hojlund actually joined SEG, the agency that represents Ten Hag, just before completing the move. They also represented Sofyan Amrabat for his loan move to United. Per the Daily Mail, that led to concerns at Old Trafford over SEG's influence with Ten Hag. Especially after Zidane Iqbal signed with the agency right before leaving for Utrecht. Advertisement But even at his new club, this connection remains. Leverkusen will sign Mark Flekken from Brentford in the coming days - a player represented by SEG. Also represented by SEG? Tyler Morton. The midfielder, who is certain to leave Liverpool this summer, might just have an even easier way to join Leverkusen this summer. It all adds up pretty perfectly and if Leverkusen remain interested at all in Morton, a deal feels nailed on.
Yahoo
44 minutes ago
- Yahoo
Visa picks value-added services head
This story was originally published on Payments Dive. To receive daily news and insights, subscribe to our free daily Payments Dive newsletter. Visa has named Andrew Torre as president of value-added services, according to a Tuesday press release. Torre will replace Antony Cahill, who the company last month named regional president and CEO of Visa's European operations. In his new position, effective immediately, Torre will be tasked with designing, developing and implementing the company's range of value-added services and products. He will report to Visa CEO Ryan McInerney and become part of the company's international leadership team, the release said. The San Francisco-based card network has begun an internal search for Torre's replacement and aims to appoint a successor soon, according to the announcement. Visa's leadership shuffle comes as the card behemoth positions itself for global growth. While giving an investor presentation in February, McInerney touted potential growth opportunities for its commercial card and value-added services. The value-added services business logged annualized revenue growth of 20% in the years since 2021, ballooning into a $9 billion global business, according to the release announcing Torre's appointment. Those services include card acceptance, issuance and fraud prevention software tools as well as advisory services, among other offerings. Value-added services contributed roughly 52% of Visa's overall revenue growth in fiscal year 2024, according to a Tuesday report from Bank of America Securities analysts. Through its acquisitions over the past few years — including purchases of core banking and software company Pismo and cybersecurity firm Featurespace — Visa has expanded those services, the analysts pointed out. Since he arrived at Visa in 2002, Torre has held various global roles in product, strategy and pricing, according to the press release. Most recently, he was the company's regional president for Central Eastern Europe, the Middle East and Africa, and worked previously in sub-Saharan Africa and Russia as well, according to his LinkedIn profile. He will now be based in San Francisco. Cahill moved into his new post to replace Charlotte Hogg, who left 'to pursue a new external opportunity,' the company said in a May 27 press release. The plan was for Cahill to transition to his new role based in London this month. Prior to joining Visa's value-added services group in January 2023, he was a banking executive for National Australia Bank and ANZ for about 20 years. As Visa plots its global expansion plans, the card network is facing a significant obstacle: tariffs proposed by President Donald Trump. The company has recently seen a slowdown in air travel and lodging spending, Visa executives said during their quarterly earnings call with analysts last month. Despite the economic uncertainty stemming from the looming trade war, Visa executives asserted consumer spending remains stable. 'Consumer spending has been resilient and strong, but there's much uncertainty,' McInerney said during that April 29 earnings webcast. Recommended Reading Visa lays out blueprint for global growth Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
an hour ago
- Yahoo
These Latino restaurateurs in unlikely places are nominated for a prestigious culinary prize
Before moving to Jackson Hole, Wyoming, two decades ago, Oscar Ortega had left Mexico City at a young age and spent many years in several European countries, where he studied gastronomy with what he calls incredible teachers. But he never forgot 'where my roots came from, my origins,' he said in an interview with Noticias Telemundo. Cacao originated in Mexico, he explained, which was one of the reasons Ortega decided to dedicate himself to becoming a chocolatier, gelato maker and baker. This year, his Jackson Hole establishment, Atelier Ortega, is one of five finalists for the outstanding bakery prize of the prestigious James Beard Awards, which will be announced June 16 and are considered the Oscars of the culinary world. Ortega, whose desserts have won international competitions and who's been featured on numerous television programs, is one of almost 20 Latinos who are finalists across different categories, recognized for making their mark in the culinary and beverage arenas — including in states with smaller Latino populations. One of them is Wyoming, a state where 10% of the population is Hispanic and that many people might associate more with 'cowboy country' than with chocolate making, Ortega said with a laugh. 'But I said, 'Let's see, let's try,'' and he opened a chocolate and pastry shop in 2004. There were days when he didn't sell anything, he said, but then everything started selling out. To keep honing his skills, he began entering international culinary competitions. Initially, he represented Mexico, his native country, but after winning several times, he was invited to join the official U.S. team with which he has won several prestigious international awards. 'And after I made the desserts for the competitions, I would serve them in my bakery when I got back. And that's how it began to establish itself' to the point of getting James Beard recognition, Ortega said. Like Wyoming, Idaho and Alabama are not states with the largest Latino populations. But in Caldwell, Idaho, people of Hispanic descent make up almost 40% of the population compared to 13% in the rest of the state. In this city, Salvador Alamilla's dishes at his restaurant, Amano, have earned him a nomination for 2025 James Beard best chef: mountain, where he's competing against four other chefs in nearby states. The restaurant's website touts a dedication 'to uplifting the food and beverages of the Mexican diaspora through ancestral cooking methods.' From the beginning, Alamilla said, his restaurant sought to be a place that offered 'the dream of eating like you did at home, with food like your grandpa or mom used to make it.' That's why regardless of whether he wins the James Beard Award or not, he said he's already been rewarded by 'seeing how people react to this food, saying, 'That's how my dad made it,' or 'Wow, it tastes just like my grandma's.'' That's behind one of this season's signature dishes at Amano: seasoned goat meat that's slow-cooked in an underground pit, or birria en hoyo, as it's known in Spanish. He's been making it with input from everyone who works at the restaurant, based on how they remember their own older relatives did it using the ancient technique. Along with his wife, Becca Alamilla — who's also the restaurant's manager — the chef's mother, aunts, brother and cousin also work there. 'It's a family project that has become a community cornerstone here in Caldwell,' Alamilla said. For the family, that includes advocating for community initiatives, such as raising funds so local teachers can purchase more books by diverse authors. 'We can be a place that offers a connection to this beautiful culture that exists here because we're here,' Becca Alamillo said. 'I think it can help carry people back to a place that they had forgotten and then it brings back really special memories.' In Birmingham, Alabama, José Medina Camacho has been nominated for outstanding professional in beverage service as co-owner of the bar Adiõs. Medina Camacho told Noticias Telemundo that, at first, he didn't want to be involved in the food industry because his mother and stepfather worked in kitchens, and he saw how long and tiring their days would be. But once he decided to do it, 'I worked my way up the ladder in every aspect of a restaurant,' he said, 'dishwasher, line cook, busboy, server, and then manager in one place, bartender in another, putting together the wine list in yet another... everything.' During the pandemic, he considered moving to another industry, until his partner in what is now Adiõs suggested opening a bar. He said he was initially afraid to make that step, but then he thought it over. "I saw and went to bars all over the city and said, 'Yeah, something's missing here. Where are my people?'' he said. While people in the area knew about Southern hospitality, 'Mexican hospitality is on another level, and I wanted to show them that," he said. At first, people who came to his stylish bar didn't know what to expect; they asked for 'chips and salsa,' he said, because they didn't necessarily know that Latin American culinary establishments can offer so many other things. 'Now they love music in Spanish, they ask me about epazote (a Central American herb), they want to know all the differences between the types of mezcal or tequila,' Medina Camacho said. In that vein, one of the bar's current favorites is a martini made with aged tequila, pickled watermelon and campari. 'We want to attract the entire Birmingham community, whether Latin or American, and show them our culture ... I'm excited about the future, whatever the outcome is' regarding the nomination, he said. Back in Wyoming, Ortega believes his own career's advancements reflect how 'the influence of Mexican and Latin American cuisine has been incredibly significant' in the American culinary world over the last 10 years. 'And in part, it's because, from New York to San Diego, there's no kitchen without Latinos, whether they're chefs, those working alongside them or those financing them, and regardless of whether they're Michelin-starred restaurants or small establishments,' he said. Ortega would be the first Wyoming chef to win the James Beard Award. But he said that regardless of whether he wins, being considered a finalist is a boost after years of work, tireless hours in the kitchen and coaching a team. 'My priority, regardless of the outcome, remains having the opportunity to grow as a pastry chef, chocolatier and ice cream maker, internationally,' Ortega said. He still has one goal, however: re-creating his favorite dessert, which is a flan (custard) that tastes just like the one his late mother used to make. 'Imagine that: after so many years of working at this, I haven't been able to copy her recipe, which she took with her,' Ortega said with a sigh. 'But you have to keep trying.' An earlier version of this story was first published in Noticias Telemundo. This article was originally published on
