Latest news with #TheHand
Express Tribune
3 hours ago
- Entertainment
- Express Tribune
Spider-Man: Brand New Day featurette reveals Tom Holland's first day on set
Sony Pictures has released the first official 'Day One' featurette for Spider-Man: Brand New Day, offering fans a behind-the-scenes glimpse at Tom Holland's return as Marvel's iconic web-slinger. Filmed on location in Glasgow, Scotland, the footage captures Holland's first day on set for his fourth solo MCU Spider-Man film. The featurette shows Holland in action, including scenes of Spider-Man attempting to break into an armored vehicle bearing a mysterious demon-like logo. Director Destin Daniel Cretton can be seen guiding the action, with speculation mounting that the logo may hint at connections to The Punisher, Mephisto, The Hand, or Mister Negative's Inner Demons. Day one back in the suit. The story continues with #SpiderManBrandNewDay - in theatres 7.31.26 — Spider-Man Movie (@SpiderManMovie) August 10, 2025 In the video, Holland reflects on his new approach to the role, noting, 'Putting the suit on, it feels different this time… Hopefully get it right. No pressure.' Marvel Studios president Kevin Feige has hinted that this will be Holland's first time portraying the 'classic' version of Spider-Man on screen. While the film shares its title with the controversial Brand New Day comic book era—where Spider-Man's marriage to Mary Jane was erased via a deal with Mephisto—the storyline here is expected to focus on Spidey teaming up with The Punisher to battle a Savage Hulk, with The Scorpion also rumored to appear. The cast includes Jon Bernthal, Mark Ruffalo, Zendaya, Sadie Sink, Michael Mando, and Liza Colón-Zayas. Spider-Man: Brand New Day is set for a theatrical release on July 31, 2026.
Geek Tyrant
3 days ago
- Entertainment
- Geek Tyrant
Is SPIDER-MAN: BRAND NEW DAY Setting Up the Punisher as Leader of the Hand? — GeekTyrant
The MCU might be diving into some dark territory with Spider-Man: Brand New Day , and a recent set photo has fans asking a wild question… is Frank Castle taking over The Hand? A photo snapped from the set of Spider-Man: Brand New Day shows a tank marked with a strange, demonic symbol. At first glance, it screamed Inner Demons, which pointed toward Mister Negative. But sources say Mister Negative isn't part of this movie at all. So, what does that symbol really mean? Fans have noted the resemblance to The Hand's iconic logo, and word is that The Punisher might be the one behind the wheel of that tank. If that's the case, Spider-Man: Brand New Day could be teeing up something huge for the Marvel Cinematic Universe, especially with Jon Bernthal back in action. Adding more fuel to the fire, there's already talk about Japanese-inspired villains playing a role in the story. That makes The Hand a natural fit, especially if Marvel is planning to build into Daredevil: Born Again season 3. In the comics, Frank Castle didn't just fight The Hand, he led them. But not without a cost. In that storyline, The Hand offers Frank leadership and the resurrection of his wife, Maria. He accepts, unleashing their deadly resources to take out major threats like Warlord, Hate-Monger, and the Apostles of War, an arms-dealing syndicate created by Ares, the Greek god of war. Frank also targets society's worst, executing murderers, rapists, and abusers who slipped through the cracks. But it doesn't take long for Frank to see the cracks in The Hand's mission. They weren't just killing the guilty. Innocents were dying too. With immense effort, Frank broke free of their grip, but the story raised powerful questions about control, vengeance, and how far he'd go to clean up the world. Could Spider-Man: Brand New Day weave this into Peter Parker's story? It's not impossible. After the events of Spider-Man: No Way Home , Peter is completely alone in a world that's forgotten him. If The Hand offered a way to bring back Aunt May, would he take it? That temptation could set up a darker, more complicated Peter, especially if he's forced to cross paths with Frank. And then there's Matt Murdock. If Marvel is laying the groundwork for Shadowland , a story where Daredevil takes over The Hand, things could get even more intense. Frank might step into that role instead, possibly becoming the next big villain in Daredevil: Born Again . It's a interesting direction, but signs are pointing that way, and if The Punisher really is set to lead The Hand, we might get some early clues in the upcoming Punisher Special Presentation . There's even a chance Frank could be killed and brought back by The Hand as their weapon. That would be wild. Directed by Destin Daniel Cretton ( Shang-Chi and the Legend of the Ten Rings ), Spider-Man: Brand New Day is written by Chris McKenna and Erik Sommers. Tom Holland returns as Peter Parker, joined by Jon Bernthal, Mark Ruffalo, Zendaya, Sadie Sink, Michael Mando, and Liza Colón-Zayas. Spider-Man: Brand New Day swings into theaters on July 31, 2026.
Edinburgh Live
13-05-2025
- Business
- Edinburgh Live
Tom Kerridge his business is 'losing a lot of money' as he shares financial difficulties
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info Tom Kerridge, the culinary maestro behind six dining spots including the two-Michelin-starred The Hand and Flowers, has opened up about his financial woes. Despite his star-studded reputation, Tom confessed that managing his empire is no piece of cake. He revealed the delicate juggling act required to keep his establishments afloat. In a candid chat with the Guardian, the Great British Menu icon, despite his prestige in the industry, admitted to a "constant battle". Tom, who conceded that three sites did indeed run at a profit, explained that this isn't the case with them all. In fact, he has to engage in the practice of "spinning plates" to keep things "bubbling". Tom told the Guardian: "We have six sites and I would say three operate at a very minor profit, two just about break even, and one's losing a lot of money. It's a constant battle of spinning plates and moving money to keep it bubbling along." (Image: Getty Images) Meanwhile, Jamie May, head chef and butcher at Kerridge's Butcher's Tap and Grill in Marlow, shared his own insights into tackling the industry's ups and downs, saying: "I prepare every day like I'm going into war." Tom isn't shy about voicing his concerns over the hospitality sector's hurdles, having previously penned his insights for a Guardian article in 2024. The chef, who was writing before the general election, spoke about rising food prices, including olive oil and eggs, energy bills, business rates and 20 per cent VAT rates, saying that it's "no surprise" that so many restaurants were closing. Following Labour's ascension to power, in a fresh interview, Tom offered a "six out of 10" for the new government but criticised the National Insurance increase (declared in April) as "slightly ill thought out". (Image: Getty Images) On a lighter note, Tom has also recently divulged his top tip for an impeccable barbecue, which essentially boils down to picking superior charcoal. He suggests opting for "bigger", which retains heat for extended periods. While in a conversation with the Western Mail, Tom went on to emphasise that investing in some high-quality charcoal can be incredibly beneficial. According to him, it could "last twice as long" as the budget-friendly options and provide a more consistent cook on your barbie. And when it comes to burger preparation, Tom also championed homemade versions, with the chef encouraging the use of freshly minced beef. He recommends using some lean mince, with seasonings incorporated post-shaping. With meats, he recommended slow-cooking: "It's quite good to braise things and slow-cook them in the oven first, in a dry rub or marinate, then leave them to cool and reheat them on the smokiness of the barbecue - the best of both worlds."
Daily Mirror
04-05-2025
- General
- Daily Mirror
Tom Kerridge avoids one type of potato to make the best homemade chips
UK chef and Michelin-star owner Tom Kerridge has named the best and worse potatoes to use whenever making homemade triple-cooked chips, and it all depends on the time of the year You can eat potatoes with just about everything - but one Michelin starred chef has revealed the exact way to cook the best homemade chips from scratch. They come in all shapes, sizes and varieties - from Maris Piper, baby potatoes, red potatoes and sweet potatoes. The supermarkets are filled with them, and we all have our own individual tastes. However, there's one type of potato that people have to avoid when making homemade chips, the Express reports. Top UK chef Tom Kerridge has been sharing his best tips and tricks when it comes to the kitchen. Tom, who is behind the UK's first two-Michelin star pubs, The Hand and Flowers, has also developed the best homemade recipe for chips. The secret? Choosing the right potato. During an exchange conversation with a fan on Instagram asking for the best potato for triple-cooked chips, especially if Maris Pipers aren't available, he replied: 'It's very, very difficult for triple-cooked chips because what you're trying to do is trying to find the ones with the right starch and sugar content.' The chef explained that depending on the type of potato can affect the quality and taste of the chips, which is why they aren't good during the summertime when the weather gets warmer. He explained that potatoes that are picked and used during this season have a lot of sugar, therefore, they become brown quickly before getting crisp. Tom recommended his followers to avoid using baking potatoes from the supermarket because they have too much moisture. He said: 'So you want kind of like, from a farmer's market or a fresh potato you want a white one, not a red one.' 'Red ones are normally too floury. And maybe something like a Yukon Gold is very good,' Tom continued: 'I mean, if Maris Pipers aren't available, you want to try and find yourself a white potato that's fairly, like from a farmer's market, it's dirty, like a proper spud.' In conclusion, if you want to make the best triple-cooked chips, don't use any type of red-skinned potatoes. It's also crucial to mind the time of the year you'd like to recreate the recipe, as the different seasons and weather changes can affect the type of potatoes that are available. Fans praised the chef for sharing his tips, with Finola's Cookery School commenting: 'I learn something new from Tom every time… chips in the winter from now on.' A second one, named Gail, said: 'My favourite chef. Everything he says makes sense to me. Thanks Tom,' while Templeton wrote: 'This is excellent!'
RTÉ News
23-04-2025
- Lifestyle
- RTÉ News
Chef Tom Kerridge's ultimate guide to barbecuing this summer
Summer is on its way and that means most of us will be dusting off the barbecue, throwing on some meat and gathering around it with friends and family soon. "There's nothing wrong with just getting it done and buying some burgers and some sausages – that's great," says TV chef Tom Kerridge, who holds three Michelin stars, but if you're just scraping the surface of your barbecue ability, you might be missing out. "It's just one of the nicest, loveliest ways of cooking and it brings a flavour that you can't get from a kitchen – that charcoal cookery, smoke." Plus, it's one of the most social ways of cooking this summer. "There's been many a time where there might be 30 people around our house, and we're cooking stuff over flames – I love that sort of thing," says the judge on BBC One's Great British Menu, whose restaurants include the only pub in the UK with two Michelin stars, The Hand and Flowers. With the release of his latest cookbook The BBQ Book, the 51-year-old wants us to branch out this summer (or, indeed, winter – he believes in year-round barbecuing). Here are his top tips… Buy good-quality charcoal Many of us probably haven't given any thought to what charcoal to use, but there's a reason some costs more than others. "There's a huge difference," Kerridge says. "It is better to have bigger because they hold better, they'll hold the temperature longer. Smaller pieces will burn out quicker. "Investing in charcoal actually goes a long, long way. It'll last twice as long as the cheaper stuff. It holds the temperature much better, cooks [food] more evenly, and really good charcoal goes a long way to improving your barbecue." Don't worry and relax The biggest thing is sometimes people are too scared of getting more technical with a barbecue, he explains. Yet "the one thing that I think a barbecue does give is, it's a bit of a leveller, because there isn't an ultimate process to it. It's base-level cookery. It's fire. "There are always mistakes. There are always things that go wrong. Some parts are darker, black or charred more than others, and that's part of the joy of it. "Sometimes people worry about the geekiness of it, and actually they should just relax more and enjoy it." But do understand how the fire works Using metal coal tongs to move the coals around will create pockets of less and more intense heat. You'll want to have a range of temperatures on your barbecue at the same time, if you're cooking different things on it. Higher, direct heat for meat and fish, explains Kerridge in the book, and lower for vegetables. To increase the temperature of the whole barbecue, close the lid and keep the air vents open, oxygen circling and coals burning. To lower the temperature, close the air vents. You've got to "keep feeding" the fire, says Kerridge, "You've got to keep it alive – particularly if you're cooking on an egg-style barbecue. Air flow is a big thing, allowing [the] oxygen it needs to get in, to increase heat, and being able to control that." Don't move the meat around constantly It's tempting to keep prodding, flipping and moving your food around the grill, but it will impact the cooking. "You've got to be very conscious of the heat source and where it's coming and how hot it is," Kerridge says. "There's nothing wrong with leaving something on there, let it get that colour, let it get that texture, let it get that flavour – that comes from letting things stand still." Try slow-cooking meat first For people who are ready to stretch their legs with barbecuing and to make it a bit more 'cheffy', Kerridge suggests using your oven first, for a short rib of beef, for example. "It's quite good to braise things and slow-cook them in the oven first, in a dry rub or marinate, then leave them to cool and reheat them on the smokiness of the barbecue – so you get the best of both worlds. "You get the safety of the oven first – a good way for beginners – and then get the finishing flavour that comes from a barbecue. You can do that by adding some wood chippings as well – that also gives an added flavour," Kerridge says. "You don't need it for long on the barbecue at the end just to get a bit smoky. [Just] long enough to impart and repeat and give flavour. You might cook something for five or six hours gently in an oven on a low temperature and reheat it on a barbecue for half an hour." Try cooking directly onto coals "You've got to ensure those coals are very, very hot. The temperature needs to be quite hot, so when [the food] goes on, it doesn't stick too much. "Things like bavette steak works really, really nicely on coals like that. 'Dirty cooking' it's called," in the chef world, says Kerridge. For fish, start with monkfish "I do quite a lot of fish on the barbecue – that's something that not a lot of people touch because they worry," says Kerridge. A good 'entry level' into fish barbecue cookery is monkfish, he says, "which cooks very much like meat. It's a firm texture, a muscular fish, so it cooks a bit like a fillet of beef. That works really nicely." You can cook a piece of fish in a 'fish cage', he adds. "It means that you're moving the fish cage, rather than fish that's directly on the barbecue – so it doesn't stick." Make your own burgers "If you can mince the beef yourself, it's amazing," says Kerridge. "If you're buying, don't buy fatty mince, buy quite lean mince and then add fat to it. If you put bone marrow through it or some minced-up pork belly, that works really nicely." Add a pinch of salt too, but try not to overcomplicate the flavour of the burger, he says. "Make the burger all about the meat and then add the flavours to it afterwards. When it comes to mixing the meat, "work it and move it around with your hand for about five minutes. Keep squeezing and moving [it] – what that does is the salt stretches the proteins in the meat, they kind of unravel and then they tie back up again, which means it becomes firmer. So you can shape your burgers nicely so they won't fall apart when you put them on the grill. They stay nice and firm in shape." Think globally Barbecuing is a form of cookery that can really bring together flavours from around the world – on the same plate. "I think it's one of those cooking styles that completely encapsulates global food. You don't think twice about doing teriyaki-style chicken, followed by some kind of like Indian-inspired monkfish, followed by a Mexican-style beef," says Kerridge. "Stick it on a plate in front of you with a very simple potato salad, and it all seems to work well." Do green veg on the barbecue "I'm a big fan of green veg [on the barbecue]. Things like cabbages, brassicas are where you cut and you keep whole, or very simple things such as asparagus and courgettes, and you get a nice kind of char marking on them, and then take them off, and then dress them whilst they're hot with a good pinch of salt and pepper and maybe some French dressing." Dressing veg when it's warm off the barbecue means that they "start to absorb the dressing and seasoning and flavours".
