Latest news with #Lobster
Yahoo
15-05-2025
- Business
- Yahoo
Lobster unveils its "Data World" - a digital ecosystem powering next-generation data integration
MUNICH, 15 May 2025 /PRNewswire/ -- A new chapter in digital supply chains begins today with the launch of the Lobster Data World – a revolutionary ecosystem that breaks down data silos, supercharges collaboration, and empowers organisations to unlock the full potential of their data. Developed by Lobster, the software company connecting people and data for a better future, this strategic move brings its entire suite of integration capabilities together into one single, seamless offering. The Lobster Data World will serve as the backbone for global supply chains, helping businesses adapt and innovate amid ever-shifting market demands. "As we navigate unpredictable landscapes, data has become one of the most powerful assets organisations have to mitigate risks and gain a competitive edge," said Tim Srock, CEO of Lobster. "The Data World isn't just another product – it's our vision for a truly connected world. We're empowering companies to eliminate recurring connectivity issues, anticipate challenges before they arise, and build smarter, more resilient supply chains." Data World: Solving real-world data challenges The Data World directly addresses today's most critical data integration pain points: Breaking down data silos: Integrates legacy infrastructure with modern cloud platforms to unlock trapped data. Seamless collaboration: Facilitates secure, real-time information exchange between trading partners through the Data Network. Intelligent insights: AI-driven analytics uncover actionable patterns for smarter decision-making. Accelerated innovation: Empowers teams to rapidly develop data-driven applications. Simplified governance: Ensures secure data access and policy implementation through built-in compliance features. The four pillars of the Data World Data Network: Connects shippers, retailers, logistics service providers, carriers, tech vendors in a seamless, zero-touch ecosystem. Hundreds of network participants are already seeing the benefits of automated onboarding, enhanced visibility, and significant cost savings. Data Ecosystem: The Data Ecosystem sustains our Data Network by bringing together strategic partners, a collaborative community, a dynamic marketplace, and continuous learning through Lobster Academy. This integrated approach accelerates innovation, empowers users, and drives value creation for customers. Data Products: Out-of-the-box, plug-and-play solutions for critical business processes. With a few clicks, companies can leverage fully managed Data Poducts for purchasing, logistics operations, e-commerce, and even e-invoicing. Data Platform: A configurable environment with intuitive drag-and-drop interfaces, enabling users – from developers to business teams – to create custom integrations and applications and even build on the functionality of the Data Products. "Technology is an enabler; people drive transformation," said Jethro Borsje, Chief Product Officer at Lobster. "That's why Lobster Data World is designed to be intuitive, scalable, and accessible – putting the power in the hands of every user." "The Lobster Data World is more than an evolution — it's a paradigm shift in connectivity," added Gonçalo Gaiolas, Chief Product & Technology Officer at SoSafe and Board Member of Lobster. "By unifying people, systems, and processes, Lobster is paving the way for a more adaptive and responsive global supply chain ecosystem." Lobster introduced the Data World to over 1,000 attendees at its Data Hero Summit, held on May 14th in Munich, Germany. The event served as a platform for showcasing real-world use cases, partner integrations, and hands-on demos of the new offering in action. About LobsterLobster is a software development company dedicated to connecting people and data for a better future. The Lobster Data World is a global data ecosystem that provides a 360° data view and empowers teams to solve challenges effectively. It eliminates complexity by enabling real-time integration and intelligent automation to break down silos and foster secure collaboration across complex supply chains. With a presence in DACH, the UK, France, Scandinavia, and the Benelux – serving over 2,000 customers globally – Lobster enables companies to unlock the full potential of their data and stay agile in a rapidly evolving digital world. Logo - - View original content to download multimedia:
The Irish Sun
08-05-2025
- Health
- The Irish Sun
Tesco and Morrisons urgently pull popular ready meal from shelves over life-threatening health risk & warn ‘do NOT eat'
AN ALLERGY threat for a popular beef lasagne has led to customers being urged to bin the product. Health chiefs issued an urgent recall last night after the La Famiglia Rana Slow-Cooked Braised Beef Lasagne was discovered to contain lobster. 2 Shoppers with crustacean allergies have been told to bin the above product Credit: Rana 2 The beef lasagne was found to contain lobster following a 'packaging error' Credit: Getty They cited a 'packaging error' as the cause of the issue which could impact shoppers with an allergy to crustaceans. The Food Standards Agency warned that "some packs may contain Prawn & Lobster Lasagne, that contains crustaceans, (prawn and lobster) which are not mentioned on the label." Shoppers should look out for the batch code L0B510816 and a use by date of 17 June 2025 for the 700g pack of the product. The alert said that Giovanna Rana Ltd is "recalling the above product from customers." They added: "If you have bought the above product and have an allergy to crustaceans, do not eat it. "Instead return it to the store from where it was bought for a full refund, even without a receipt."
Scotsman
06-05-2025
- Entertainment
- Scotsman
Iconic Scottish hotel debuts new menu with celebrity chef
Watch more of our videos on and on Freeview 262 or Freely 565 Visit Shots! now The Caledonian Edinburgh – one of the city's most iconic landmarks - is pleased to announce a new dining experience 'The Court x Mark Greenaway'. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... In a partnership with award-winning chef Mark Greenaway, the renowned restaurant will debut a fresh menu that celebrates Scotland's finest seasonal produce. The brand-new menus feature Mark's signature dishes such as Seasonal Cod & Lobster, Scottish Crab Raviolo, and the famous Sticky Toffee Pudding Soufflé, all celebrating Scotland's rich and varied produce. Advertisement Hide Ad Advertisement Hide Ad The Court x Mark Greenaway promises an intimate and elevated dining experience, with an emphasis on locally-sourced and seasonal ingredients. Whether enjoying a casual Sunday lunch with family or indulging in the exclusive 'Progression' Tasting menu, guests are invited to immerse themselves in the finest Scottish flavours, all while enjoying the luxurious ambiance of The Caledonian Edinburgh. Mark Greenaway's Baked Alaska, featuring Edinburgh honey syrup, white peach, and pear The Court is located at the heart of Edinburgh, sitting at the West End of Princes Street and nestled within The Caledonian Edinburgh. Within sight of Edinburgh Castle, the renowned hotel has been part of the social fabric of the city for over a century, welcoming guests from all over the world and hosting famous faces such as Her Majesty the late Queen Elizabeth II, US President Barack Obama, and musical legends Roy Rogers and Gene Kelly. Chef Greenaway's newly curated menus are inspired by his celebrated cookbook Progression, offering an innovative take on Scotland's best seasonal ingredients. Guests can enjoy an exclusive 6-course Progression Tasting Menu with Matched Wine, as well as a new A La Carte Menu, and Sunday Lunch, all crafted with the freshest local produce. Advertisement Hide Ad Advertisement Hide Ad Mark Greenaway commented: 'The Court offers something very special. Since the investment within this new food and drink destination, we have been working hard, collaborating behind the scenes, and getting Mark Greenaway at The Court ready for our upcoming launch day on the first of May.' Mark Greenaway unveils a new chapter in Scottish fine dining at The Caledonian Edinburgh 'In celebration of Scotland's new Spring produce, and inspired by my most recent cookbook, Progression, we will be offering a signature A la Carte menu, alongside an amazing 6-course Tasting Menu which we will be changing every six to seven weeks, depending on what is available and in-season. The menus will be uber seasonal and utilising the amazing Scottish produce that we have on our doorstep.' The New Menu Offerings: 6-Course Progression Tasting Menu : £65 + £40 Wine Pairings | Available Daily from 5pm : £65 + £40 Wine Pairings | Available Daily from 5pm A La Carte Menu : Available Daily from 5pm : Available Daily from 5pm Sunday Lunch: 2 Courses £29 / 3 Courses £35 | Available Sunday from 12pm
Los Angeles Times
06-02-2025
- Business
- Los Angeles Times
The ‘most ambitious restaurant ever' in the Crenshaw District to close permanently
Post & Beam, a destination restaurant for California comfort food in Baldwin Hills for 13 years, will close permanently at the end of February. Post & Beam has been led since 2019 by chef John Cleveland and his wife, Roni Cleveland, and its closure comes as construction on the Baldwin Hills-Crenshaw plaza moves forward, with plans to redevelop the 42-acre shopping center with new retail stores, restaurants, office buildings, hotel rooms, apartments and homes. 'This whole neighborhood is about to go under development,' said John, who shared that Post & Beam received a notice from the mall that construction would begin this spring. 'When we took over the restaurant in 2019, they were planning on reconstructing it,' he said. 'The plan's always entailed Post & Beam being relocated and that current restaurant space not being there. So it's not a huge shock to us, as much as it may seem.' Roni, a South L.A. local who often greets guests at the host stand, said the pair are hopeful they'll be able to bring the restaurant back to the new development once construction is completed. 'It has not been easy operating after a pandemic. And you know, the fires kind of affected service too,' said Roni. 'It's sort of a relief in a way, but also very sad. There's already been many tears. We just told our staff last week, and we told our regulars, and it has definitely been an emotional thing.' 'We've had so many memories there,' John said. 'I've been raising my family in that restaurant. It's just such a unique space in the city.' The restaurant will continue its catering operations, Roni said, including pop-ups and other events. John confirmed that he is working closely with Post & Beam co-founders Brad Johnson and Govind Armstrong on the restaurant's next iteration. 'This isn't the end of Post & Beam, but we're mourning the building,' Roni said. Post & Beam was nominated for 'Restaurant of the Year' at the 2020 James Beard Awards and has landed on restaurant critic Bill Addison's annual ranked 101 Best Restaurants in L.A. list every year since 2021. Johnson and Armstrong opened the restaurant in 2012, bringing decades of experience between them: Johnson founded the legendary Roxbury nightclub and celebrity-favorite Georgia Restaurant in 1989 and 1993, respectively, while Armstrong, now the executive chef and director of operations for the Lobster in Santa Monica, launched a burger mini chain and restaurants in L.A. and Miami. 'The community was ripe for a signature restaurant,' said Johnson, revealing that initial conversations for the opening began in 2010, alongside basketball star Magic Johnson's longtime business partner Ken Lombard and award-winning choreographer and dancer Debbie Allen, whose dance studio opened nearby in the Baldwin Hills-Crenshaw plaza around the same time. 'I knew that I wanted an African American chef,' Johnson said. 'And when I approached Govind with the idea of Post & Beam, he loved it.' The restaurant name refers to a type of construction commonly seen across historically Black South L.A. neighborhoods. 'I wanted a tie-in to the community architecturally, and people like Paul Williams,' said Johnson, referring to the celebrated Black architect involved in the design and redesign of iconic L.A. buildings such as the Beverly Hills Hotel, the Shrine Auditorium and First African Methodist Episcopal Church. While nearby Black-owned institutions like Dulan's on Crenshaw and Woody's BBQ had a long-standing presence, Johnson and Armstrong felt that Baldwin Hills still lacked a quintessential neighborhood restaurant. The California soul food menu resonated with locals while appealing to all, featuring seasonal ingredients sometimes plucked from the garden. It didn't take long for Post & Beam — like its name alludes — to become a supporting structure for the surrounding community. In a 2013 review, late restaurant critic Jonanthan Gold called it 'the most ambitious restaurant to ever open in the Crenshaw District.' Following two years of mentorship under Armstrong, John — alongside Roni — took the reins in 2019. The move allowed Post & Beam to remain Black-owned, a meaningful action at a time when local minority-owned businesses were rapidly closing or changing hands. 'I wanted to commit to being a chef in South L.A.,' John told former Food editor Amy Scattergood. 'Being able to hit it off with Brad and Govind at the right time was a blessing; it was a dream come true.' In 2020, Post & Beam successfully weathered COVID-19 by establishing a takeout and delivery business, launching special holiday menus and even creating a program to provide free meals to seniors in the neighborhood. That same year, the team won the L.A. Times Gold Award for demonstrating 'culinary excellence and expanding the notion of what Southern California cooking might be.' In the 2020 Gold Award announcement, Food general manager Laurie Ochoa reflected on how much the restaurant meant to her and Gold, writing: 'I like to picture evenings we spent at Post & Beam. Sustained by a rye Old-Fashioned, Jonathan would indulge my craving for the restaurant's deviled eggs with smoked catfish. And if we'd brought friends, it was never a bad idea to order an extra plate of shrimp and grits for the table. We both felt that Post & Beam had become a vital part of Los Angeles and the national dining scene.' In 2021, Post & Beam launched the Black Pot dinner series with chef Martin Draluck, formerly of Hatchell Hall, building intricate coursed meals inspired by historic Black culinary figures such as James Hemings and Hercules Posey, who were enslaved by Thomas Jefferson and George Washington, respectively. 'I think of Post & Beam as one of the beating hearts of the city,' columnist Jenn Harris wrote in the 2024 101 Best Restaurants guide. 'A sort of central hub where the biscuits and the shrimp and grits possess a gravitational pull that directs people straight to the Baldwin Hills Crenshaw mall.' 'It's been a dream to have the freedom and creative flexibility and autonomy of running a place like Post & Beam, but it's absolutely a really huge weight to carry for one person,' he said. Regular business hours will be observed during the final month of service. On President's Day, Feb. 17, Post & Beam will reprise its Black Pot Supper Club series with chef Martin Draluck. Diners can also look forward to the return of popular specials such as spaghetti and turkey meatballs and the turkey burger. 'I'm taking requests,' John said. The final Sunday brunch will take place on Feb. 23, and the last dinner service will be held on Feb. 27. 'Find me at the pizza station like old times,' John said. 'We're here for the hugs and the catfish.'
Web Release
28-01-2025
- Entertainment
- Web Release
Embrace the Year of the Snake: Mott 32's Chinese New Year Celebrations
By Editor_wr On Jan 28, 2025 High above the vibrant skyline of Dubai, Mott 32 invites you to embark on a gastronomic journey in celebration of Chinese New Year that intertwines ancient traditions with modern sophistication in celebration of the Year of the Snake. Nestled on the 73rd floor of the iconic Address Beach Resort, Mott 32 sets the stage for an extraordinary week of festivities from the 27th of January to the 2nd of February. With its unparalleled views of Bluewater Island, JBR, Palm Jumeirah, and Ain Dubai, Mott 32 promises a celebration that is as unforgettable as the cityscape that surrounds it. The Chinese New Year celebrations commence on the 27th of January, with the specially curated menu available throughout the week. Under the visionary guidance of Executive Chef Frankie Yang Tao, the Chinese New Year menu is a masterpiece that captures the essence of prosperity, unity, and renewal. Each dish is a narrative of flavours, meticulously crafted to highlight time-honoured Chinese culinary traditions while embracing a modern touch. Guests can enjoy the Lobster and Abalone Lo Hei Salad with assorted vegetables, inviting them to partake in the tradition of 'tossing for good fortune.' Other starters include the delicate Crab Roe Shanghainese Soup Dumplings which offer a burst of flavour, while the Cantonese Honey Chicken Puff delivers a sublime balance of sweetness and texture. The mains are a celebration of the finest ingredients and bold techniques. The Australian Beef Belly with Potatoes exudes richness, while the Fried Qingyuan Chicken with Black Truffle elevates a classic with indulgence. Seafood lovers will delight in the Wok-Fried Tiger Prawn with Chinese Cabbage and the Stir-Fried Spicy Lobster with Rainbow Quinoa , both highlighting fresh, sustainable flavours. The Braised Supreme Japanese Abalone is a masterpiece of refinement, and the Wok-Fried Cauliflower with Velvet Mushroom and Bean Curd Skin offers a harmonious blend of textures and umami. The journey ends with The Mandarin Mousse Sable Base , a dessert of zesty citrus notes that linger on the palate, capturing the New Year spirit of renewal. On Chinese New Year's Eve, January 28th, the restaurant will be elegantly transformed for the occasion. Entertainment will bring energy to the evening, creating a memorable experience for guests looking to welcome the Year of the Snake in style. On the 29th of January, Mott 32 will host an exclusive Chinese New Year dinner in partnership with Penfolds, a globally renowned luxury wine brand synonymous with excellence and innovation. This ticketed event, priced at AED 888 per person—reflecting the auspicious symbolism of triple fortune—will offer a meticulously 5-course paired wine experience, where Penfolds' celebrated vintages will enhance the intricacies of each dish. Guided by a Penfolds brand ambassador, guests will embark on a sensory journey that celebrates the union of fine wine and exceptional cuisine. Mark your calendars for the 1st of February as Mott 32 transforms its signature Brunch 32 into a dazzling Chinese New Year-themed experience from 12:30 pm to 4:00 pm. Blending the acclaimed flavors of Brunch 32 with special additions from the Chinese New Year menu, this festive celebration features enchanting Year of the Snake-themed entertainment, including traditional Chinese performances and captivating décor that embodies the spirit of the occasion. With an elevated menu offering festive delights, this one-of-a-kind brunch promises an unforgettable dining experience to welcome the Lunar New Year in style. As the Year of the Snake slithers into view, Mott 32 invites you to write the first chapter of this journey with unforgettable culinary creations to immersive cultural celebrations, every moment during this festive season promises to be a story worth sharing. Join us in toasting new beginnings, abundant fortunes, and a celebration that will be remembered long after the final toast is raised. For more information and reservations, please email [email protected] , call +971 4 278 4832, or visit: Embrace the Year of the Snake: Mott 32's Chinese New Year Celebrations Comments are closed.
