As of early Tuesday, the price of urea, a key fertiliser ingredient, has surged by 60% to 70% since the conflict began. This spike affects farmers across sub-Saharan Africa who rely heavily on affordable fertilisers for crop production.

Africa imports a significant amount of its food despite having the capacity to produce it. The war has disrupted ammonia supplies, which impacts fertiliser production and raises concerns about agricultural imports.

Key statistics:

• 35% of the world’s supply of urea comes from Gulf states.
• The EU has announced grant aid of up to €50,000 for farmers affected by the Iran war.
• Ethiopia and Kenya are particularly vulnerable due to their dependence on Middle Eastern nitrogenous fertilisers.

S&P Global reported challenges in food supply chains due to fuel and fertiliser restrictions linked to the conflict. Farmers fear a global auction on fertiliser will make it unaffordable for those most in need.

Svein Tore Holsether, CEO of Yara International, stated, “The most important thing we can do now is raise the alarm on what we are seeing right now.” He emphasized that losing production daily could lead to severe shortages.

Many farmers express disillusionment with farming as a viable livelihood. One farmer lamented that he would rather work as a day labourer earning 100 to 200 baht daily just to get by.

With food insecurity looming large, immediate action is crucial. The next steps taken by governments and organisations will significantly impact the region’s resilience against these challenges.

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As of early Tuesday, urea prices have surged by 60% to 70% since the onset of the war. This increase affects agricultural imports across sub-Saharan Africa, where many countries rely heavily on imported fertilisers.

Africa imports around 35% of the world’s urea supply from Gulf states. Ethiopia and Kenya are especially vulnerable due to their dependence on Middle East nitrogenous fertilisers. The situation raises alarms about potential food shortages and price rises.

Key impacts:

• The price of urea has increased by up to 70%, affecting farmers’ ability to produce crops.
• The EU has announced grant aid of up to €50,000 for farmers impacted by the war.
• S&P Global reports that food supply chains face challenges due to fuel and fertiliser restrictions.

Svein Tore Holsether, CEO of Yara International, emphasized the urgency of the situation. He stated, “The most important thing we can do now is raise the alarm on what we are seeing right now – that there is a risk of a global auction on fertiliser that means it becomes unaffordable for those most vulnerable.”

Despite being well positioned to produce food, Africa faces significant challenges. The ongoing conflict complicates efforts to maintain agricultural productivity and secure food supplies for its population.

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James Martin’s Saturday Morning continues to captivate audiences, airing at 9:30 am on ITV1. The show is recorded from Martin’s stunning seven-bedroom property in Hampshire, which occupies 1.5 acres of land and features an outdoor kitchen equipped with a premium wood-fired pizza oven and a large central island.

At 53 years old, James Martin has a deep-seated affection for Yorkshire, where he grew up on a 100-acre farm on the Castle Howard estate. His fondness for the region profoundly influences his cooking philosophy, as he once stated, “I’ll get lynched if I don’t end up in Yorkshire. I love Yorkshire.” This connection to his roots is evident in the dishes he prepares and the stories he shares on his show.

Regularly joining Martin is Merlin Griffiths, a 51-year-old bartender known for his engaging segments that offer bartending advice and recipes. Griffiths has faced significant challenges in recent years, having been diagnosed with stage three bowel cancer in 2021. After an arduous 18-month battle with the disease, he received the all-clear in 2023, a moment he describes as life-changing. “My life will never quite be the same, and anyone that has gone through bowel cancer and the horrific treatment that it involves will understand,” he reflected.

Griffiths has been in a loving relationship with Lucille for ten years, and together they have a daughter named Alix. He acknowledges the vital role Lucille played during his treatment, stating, “Honestly I wasn’t driving throughout loads of that treatment. It was down to Lucille to take me into hospital every day.” Their family bond has been a source of strength throughout his ordeal.

James Martin’s outdoor cooking area not only serves as a backdrop for his culinary creations but also symbolizes his commitment to quality food and the importance of understanding where it comes from. He emphasizes the necessity of respecting food producers, remarking, “It’s an amazing lesson in life to learn at that age: to respect the people who produce food, that it’s not just a given – people have to grow it, make it, produce it.” This philosophy resonates deeply with viewers and aspiring chefs alike.

Despite his love for Yorkshire, Martin has faced logistical challenges in relocating back to the region due to the geographical distribution of his various projects. Nevertheless, he has established a routine with his current setup in Hampshire, allowing him to maintain his connection to both his roots and his culinary endeavors.

As James Martin continues to inspire audiences with his culinary skills and heartfelt stories, observers are eager to see how his journey unfolds. With Griffiths’ recovery and return to the show, fans can expect more engaging content that highlights resilience, passion, and the joy of cooking.

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Gareth Baty has been crowned the winner of MasterChef: The Professionals 2026, a significant achievement in the culinary world. Baty, a self-taught chef from Carlisle, Cumbria, dedicated his final menu to his family, showcasing a personal touch that resonated with both judges and viewers.

His final meal featured a creative twist on a prawn cocktail, a chicken breast roulade, and a dessert inspired by the Brandy Alexander cocktail. Judge Monica Galetti described Baty’s winning three-course menu as “faultless,” highlighting the skill and creativity he brought to the competition.

At 39 years old, Baty competed against 31 other professional chefs, demonstrating remarkable talent and determination throughout the series. His culinary journey began later in life, starting with hosting supper clubs in his east London flat, which paved the way for his participation in this prestigious competition.

Baty’s cooking style is characterized as modern British with global influences, reflecting his diverse experiences, including working in a soul food restaurant in Harlem and at Berner’s Tavern in London. His evolution as a chef has been profound, as he stated, “I’ve taken so much more from the competition than I thought. It’s changed me as a person; it’s changed me as a chef.”

Following the final, fellow judge Marcus Wareing praised Baty, saying, “Three very different stories for three or four very different people who mean something to you. You finished off with an absolute knockout three-course menu, congratulations, well done. Loved it.” This acknowledgment underscores the impact of Baty’s culinary narrative.

Baty now resides in Whitefield, Greater Manchester, with his wife Katherine and their two children. His journey from a self-taught chef to a MasterChef champion serves as an inspiration to many aspiring cooks.

As the dust settles on this year’s competition, applications for MasterChef: The Professionals 2027 are now open, inviting new talent to step into the spotlight. Observers anticipate another exciting season ahead, as the search for the next culinary star begins.

Details remain unconfirmed regarding the future plans of Gareth Baty, but his victory is likely to open new doors in the culinary industry.

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Before Gareth Baty’s remarkable victory on MasterChef: The Professionals, expectations were modest for the 39-year-old private chef from Whitefield, Greater Manchester. Baty, who runs a business named The Wandering Cumbrian, had spent years honing his culinary skills, inspired by his mother, Barbara, a chef herself. His journey began with hosting supper clubs in his East London flat and included a stint in New York cooking soul food. Despite his passion and experience, few could have predicted the impact he would soon make on the culinary scene.

The decisive moment came on March 26, 2026, when Gareth Baty emerged victorious in the final of the 18th series of MasterChef: The Professionals. Competing against Luke Emmess and Mark O’Brien, Baty delivered an “absolute knockout three-course menu” that captivated the judges. His main course—a chicken breast roulade wrapped in chicken and truffle mousse—was a standout dish that showcased his modern British cooking style infused with global influences. The judges, including Marcus Wareing, were impressed, and Gareth’s dedication to his family and late father resonated deeply throughout the competition.

The immediate effects of Baty’s win were profound. He expressed that winning meant everything to him, stating, “This means everything to me, it’s the best feeling I’ve ever had. It’s absolutely incredible, I’m over the moon.” This victory not only elevated his status as a chef but also opened new doors for his culinary career. The recognition from such a prestigious competition has the potential to transform his business and create new opportunities in the culinary world.

Experts in the culinary field have noted the significance of Baty’s win. Monica Galetti, a fellow judge, remarked, “What a great way to start this menu. Brilliant job, your mum would be proud.” This highlights the emotional connection Baty has with his cooking, which is deeply rooted in family values. His journey through the competition has not only changed his professional trajectory but has also been a personal transformation. He stated, “I’ve taken so much more from the competition than I thought. It’s changed me as a person, it’s changed me as a chef.”

As Gareth Baty stands holding the MasterChef trophy, he acknowledges the new path ahead of him. “Now that I’m standing here holding this trophy it’s given me a whole new road to travel on and I’m going to go all the way down it,” he declared. This sentiment reflects the aspirations of many contestants who seek to leverage their television success into lasting careers in the culinary arts.

In the wake of his victory, the culinary community is abuzz with anticipation for what Baty will do next. His win not only signifies personal achievement but also serves as an inspiration for aspiring chefs across the UK. With a growing fanbase and increased visibility, Baty’s future endeavors are likely to be closely watched by food enthusiasts and industry professionals alike.

As the dust settles on this thrilling season of MasterChef: The Professionals, Gareth Baty’s story stands out as a testament to hard work, passion, and the power of family influence in the culinary world. His journey from a private chef to a celebrated winner is a narrative that resonates with many, reminding us that dreams can indeed become reality with dedication and talent.

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In a delightful outing, Selena Gomez visited Disneyland in California on March 18, 2026, accompanied by her sister Gracie Teefey and her goddaughter Aubriella. The trip was filled with laughter and joy as the trio explored the iconic theme park, indulging in classic treats like corn on the cob and turkey legs.

Gomez, who is now 33 years old, shared glimpses of their adventure on Instagram, showcasing the fun they had together. Her husband, Benny Blanco, who is 38, expressed his excitement, stating that Disneyland is one of Gomez’s favorite places. “It makes me incredibly happy,” Gomez remarked, highlighting the joy these family outings bring.

During their visit, Gomez donned a hooded sweatshirt featuring Minnie Mouse, a nod to the park’s beloved character. This trip marks another memorable visit for the couple, who previously enjoyed Disneyland together in February 2025, shortly before their star-studded wedding in September 2025.

Gomez’s family ties were evident as she spent quality time with her loved ones. Gracie Teefey, just 12 years old, is the daughter of Gomez’s mother, Mandy Teefey, and stepfather, Brian Teefey. Aubriella, at 5 years old, is the daughter of Gomez’s cousin, Priscilla Cosme. Gomez also serves as the godmother to Priscilla’s son, Aiden.

In a recent Spotify interview, Gomez and Blanco discussed their mutual love for Disneyland, with Blanco sharing, “I’m a huge rollercoaster fan, not a big teacups fan.” Their shared enthusiasm for the park has become a cherished aspect of their relationship.

Reflecting on her time at Disneyland, Gomez shared, “Auntie/tia/big sister duties,” emphasizing the importance of family in her life. The visit not only allowed her to bond with her sister and goddaughter but also to create lasting memories that they will cherish.

As fans continue to follow Gomez’s journey, her ability to balance her career and family life remains a point of admiration. The joy she finds in simple moments, like a day at Disneyland, resonates with many, reminding us of the importance of family and fun.

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Just before the pivotal moment in the culinary competition, Luke Emmess, the Head Chef at The Wykeham Arms in Winchester, was preparing for the semi-finals of MasterChef: The Professionals. His journey has been marked by a relentless pursuit of perfection, culminating in his recent performances that have captured the attention of both judges and viewers alike.

On the semi-finals day, Emmess presented a stunning array of dishes. His first plate featured a pea custard tart served with braised lamb, showcasing his sophisticated and flavour-driven cooking style. The judges were particularly impressed, with Monica Galetti praising the dish’s balance of sweetness and freshness.

As the competition progressed, Emmess delivered a standout final dish: a ‘Family Favourites’ Sunday Rib of Beef. This dish included fondant potatoes and Yorkshire pudding, earning accolades from the judges. Matt Tebbutt remarked, “This overall is a very accomplished Sunday Roast!”

Throughout the competition, Emmess has been recognized for his culinary excellence, being named Monica’s Chef of the Day and receiving high praise from Marcus Wareing, who stated, “When we talk about next level cookery, this is it. I can’t speak highly enough about this dish.” Such endorsements highlight the exceptional quality of his cooking.

Emmess’s signature dish, inspired by his wife Catrina’s love of goat’s cheese, featured a mousse encased in honey truffle jelly. This innovative creation further solidified his reputation as a top contender in the competition.

Currently, Luke Emmess stands among the final eight contestants of MasterChef: The Professionals, a significant achievement in his culinary career. He expressed his determination, stating, “I am very proud and happy that I am part of the final eight. I don’t want to stop there though, my expectations for myself keep getting higher.”

With six years of experience as Head Chef at The Wykeham Arms and two AA Rosettes to his name, Emmess has proven himself as a formidable talent in the culinary world. His journey through the competition not only showcases his skills but also highlights the importance of passion and dedication in achieving culinary excellence.

As the competition nears its conclusion, the stakes are higher than ever. Luke Emmess’s ability to deliver exceptional dishes under pressure will be crucial as he aims for the coveted title.

Details remain unconfirmed regarding the final outcomes, but one thing is clear: Luke Emmess has made a significant mark in the culinary scene through his participation in MasterChef: The Professionals.

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