![BBC HomepageSkip to contentAccessibility HelpYour accountLiveNotificationsHomeNewsSportWeatheriPlayerSoundsBitesizeMore menuMore menuSearch BBCHomeNewsSportWeatheriPlayerSoundsBitesizeCBBCCBeebiesFoodClose menuBBC NewsMenuHomeIsrael-Gaza warCost of LivingWar in UkraineClimateUKWorldBusinessPoliticsCultureMoreTechScienceHealthFamily & EducationIn PicturesNewsbeatBBC VerifyDisabilityWorldAfricaAsiaAustraliaEuropeLatin AmericaMiddle EastUS & CanadaWest Africa’s Michelin-starred cuisine wows LondonPublished28 minutes agoShareclose panelShare pageCopy linkAbout sharingImage source, Jodi Hinds Image caption, Ayo Adeyemi (L) and Aji Akokomi (R) opened Akoko in 2020By Danai Nesta KupembaBBC NewsTender, buttery, spicy cow tongue is one of the dishes delighting diners at a high-end West African restaurant in central London.The thinly sliced meat is seasoned with suya, a traditional Hausa spice, grilled over firewood and served with a creamy bone marrow emulsion on a ceramic plate inspired by Nigeria’s late renowned potter Ladi Kwali.It is the signature dish of the newly minted Michelin-starred restaurant Akoko.A Michelin star is awarded to restaurants around the world “offering outstanding cooking” – and Akoko is one of the three with a West African heritage head chef to receive the highly sought after and prestigious honour in the last year alone.”This is just the icing on the cake,” Akoko’s executive chef Ayo Adeyemi told the BBC.Around the corner from Akoko in London’s Fitzrovia neighbourhood another West African chef is also basking in pride.Image source, MichelinImage caption, Adejoké Bakare made gastronomic history when her Chishuru restaurant was awarded a Michelin star earlier this monthAdejoké Bakare is a self-taught chef from Nigeria whose Chishuru restaurant also received a Michelin star at a ceremony in Manchester earlier this month.She made gastronomic history, becoming the first black female in the UK to win a star and just the second in the world.”People can connect to that fact that we are sharing our heritage and people can see themselves on the table,” she told the BBC about her accolade.Ms Bakare hopes this recognition means Michelin will “start looking at the continent”. Currently there is only one Michelin-starred restaurant in Africa – located in the South African city of Cape Town. The award, widely considered the barometer of gastronomic success, has been criticised for being overwhelmingly skewed towards restaurants with white male chefs and for lacking inclusion when it comes to African cuisine. “We are only looking for the restaurants proposing the best food regardless of category,” the UK Michelin chief inspector, whose identity is a closely guarded secret, told the BBC.”Our restaurant selections reflect the culinary diversity and evolution of the food scene,” the inspector added.”Chishuru and Akoko are therefore an illustration of the growing diversity of London’s fine dining scene.”Image source, Jodi Hinds Image caption, One of Ayo Adeyemi’s creations – scallops served with ayamase stew and plantain chipsIt is evident that jollof rice, egusi soup (made from melon seeds) and moi moi (puréed black-eyed peas) – among other traditional West African food present on Akoko’s and Chishuru’s menus – have now captured Michelin’s palate and attention. This is not only limited to UK restaurants. Parisian restaurant MoSuke, opened by celebrity chef Mory Sacko, was awarded a Michelin star within months of its opening in 2020 – the inspectors in France praising the successful fusion of his Malian and Senegalese roots with a Japanese twist.It was the first Gallic nod to a restaurant with a mainly West African menu.Last year, comments by British actor Will Poulter went viral with his criticism of the Michelin system and how food of African origin tended to be underrepresented at the fine-dining levelThe 31-year-old had just starred in the second series of the acclaimed US TV drama The Bear – about a chaotic sandwich shop in Chicago run by an award-winning chef.”There’s a massive oversight of food of African origin and black chefs in general,” he said.
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Maki ManoukianI have heard several people say that African cuisines don’t have a place on gastronomic tables”Beninois chef Georgiana ViouThings seem to be turning around, though it is a slow process, says Georgiana Viou, a chef from Benin based in France.”I have heard several people say that African cuisines don’t have a place on gastronomic tables,” the 46-year-old told the BBC.But Rouge, the restaurant where she is head chef in Nîmes, southern France, received a Michelin star last year.It has a Mediterranean menu with a Beninois influence – introduced through “dja”, a traditional tomato sauce offered to all diners at the beginning of their meals. This is Ms Viou’s way to “change mentalities” about food from Africa.But seeing Akoko and Chishuru “serving 100% West African” food receive a Michelin star “sends out a strong signal”, she says.”I have a secret dream of opening a restaurant with even more West African and Beninois cuisine.”According to Mr Adeyemi, whose parents hail from Nigeria, where he spent time as a child, this growing interest in West African food stems from the region’s growing global cultural domination – think Afrobeats.”This interest translates to food. What is one way of experiencing someone’s culture [other] than through food?” the 34-year-old asks.He takes diners at Akoko on a culinary expedition through Ghana, Nigeria, Senegal and The Gambia.”We tell a journey and a story with the food. But it is not just the food itself,” the chef says.Image source, Jodi Hinds Image caption, Akoko’s menu is influenced by dishes cooked by Ayo Adeyemi’s motherThis is a nod to Akoko’s founder Aji Akokomi. The 46-year-old Nigerian, who came to the UK in his twenties, has overseen the feeling of West Africa in the restaurant’s design – every detail meant to mirror the cuisine.An imposing two-toned black and brown Ghanaian drum greets people as they are ushered to their tables. There is a large floral centrepiece of dried palm leaves and African flowers, with the restaurant’s rustic clay walls evoking the atmosphere of an African village.For Mr Akokomi, this is all meant to conjure the feeling of “ajosepo”, which means community in Nigeria’s Yoruba language – highlighting all that “Africa can offer”.Both Mr Akokomi and Mr Ademayi set out to create a menu with their mothers and aunties in mind. For Mr Adeyami, every spice, ingredient and dish is an ode to his mother who he said was his “first inspiration”. He defines West African food through these three classic flavours: smoke, heat and savoury umami. Many African restaurants in London have thrived outside the fine dining space like Chuku’s, Beyoncé’s favourite in north London, or Enish – the largest Nigerian franchise restaurant in the world with branches in the UK and Dubai.But those behind Akoko wanted to push the boundaries of what African cuisine could achieve – opening it up to a new diners, while staying true to its roots. “We take inspiration from authentic dishes and flavours and present it in a unique way,” Mr Ademayi says. “Our food is approachable to a Western palate and recognisable to an African palate.” Curtis Mccalla, the Jamaican sous chef at Akoko, welcomes the inclusion of African cuisine by Michelin.”It is about time,” he says – momentarily stopping chopping fish as the kitchen behind bustles ahead of the lunchtime sittings.The Akoko team works like a well-oiled machine as the clock runs down to noon, when smooth African jazz fills the restaurant preparing for their first guests of the day. With the firewood burning, the Nigerian Guinness chilled by the in-house sommelier, the chefs in their whites gather in the stainless-steel kitchen for a brief team meeting. Afterwards they all clap, the door is opened and feasting begins.More stories on African food:African food: The next gastronomic trend?Nigerians turn to rice that’s normally thrown awayNew York’s hottest West African tableRelated TopicsMichelin StarFoodBlack interestAround the BBCFocus on Africa podcastsTop StoriesNavalny’s team accuses Russia of ‘hiding’ his bodyPublished9 hours agoZelensky warns of ‘artificial deficit’ of weaponsPublished35 minutes agoGaza ceasefire talks not very promising, says QatarPublished4 hours agoFeaturesThe Papers: Starmer ‘attacks Trump’ and ‘No way back for Harry’A US soldier killed two at Mount Fuji. 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BBC HomepageSkip to contentAccessibility HelpYour accountLiveNotificationsHomeNewsSportWeatheriPlayerSoundsBitesizeMore menuMore menuSearch BBCHomeNewsSportWeatheriPlayerSoundsBitesizeCBBCCBeebiesFoodClose menuBBC NewsMenuHomeIsrael-Gaza warCost of LivingWar in UkraineClimateUKWorldBusinessPoliticsCultureMoreTechScienceHealthFamily & EducationIn PicturesNewsbeatBBC VerifyDisabilityWorldAfricaAsiaAustraliaEuropeLatin AmericaMiddle EastUS & CanadaWest Africa’s Michelin-starred cuisine wows LondonPublished28 minutes agoShareclose panelShare pageCopy linkAbout sharingImage source, Jodi Hinds Image caption, Ayo Adeyemi (L) and Aji Akokomi (R) opened Akoko in 2020By Danai Nesta KupembaBBC NewsTender, buttery, spicy cow tongue is one of the dishes delighting diners at a high-end West African restaurant in central London.The thinly sliced meat is seasoned with suya, a traditional Hausa spice, grilled over firewood and served with a creamy bone marrow emulsion on a ceramic plate inspired by Nigeria’s late renowned potter Ladi Kwali.It is the signature dish of the newly minted Michelin-starred restaurant Akoko.A Michelin star is awarded to restaurants around the world “offering outstanding cooking” – and Akoko is one of the three with a West African heritage head chef to receive the highly sought after and prestigious honour in the last year alone.”This is just the icing on the cake,” Akoko’s executive chef Ayo Adeyemi told the BBC.Around the corner from Akoko in London’s Fitzrovia neighbourhood another West African chef is also basking in pride.Image source, MichelinImage caption, Adejoké Bakare made gastronomic history when her Chishuru restaurant was awarded a Michelin star earlier this monthAdejoké Bakare is a self-taught chef from Nigeria whose Chishuru restaurant also received a Michelin star at a ceremony in Manchester earlier this month.She made gastronomic history, becoming the first black female in the UK to win a star and just the second in the world.”People can connect to that fact that we are sharing our heritage and people can see themselves on the table,” she told the BBC about her accolade.Ms Bakare hopes this recognition means Michelin will “start looking at the continent”. Currently there is only one Michelin-starred restaurant in Africa – located in the South African city of Cape Town. The award, widely considered the barometer of gastronomic success, has been criticised for being overwhelmingly skewed towards restaurants with white male chefs and for lacking inclusion when it comes to African cuisine. “We are only looking for the restaurants proposing the best food regardless of category,” the UK Michelin chief inspector, whose identity is a closely guarded secret, told the BBC.”Our restaurant selections reflect the culinary diversity and evolution of the food scene,” the inspector added.”Chishuru and Akoko are therefore an illustration of the growing diversity of London’s fine dining scene.”Image source, Jodi Hinds Image caption, One of Ayo Adeyemi’s creations – scallops served with ayamase stew and plantain chipsIt is evident that jollof rice, egusi soup (made from melon seeds) and moi moi (puréed black-eyed peas) – among other traditional West African food present on Akoko’s and Chishuru’s menus – have now captured Michelin’s palate and attention. This is not only limited to UK restaurants. Parisian restaurant MoSuke, opened by celebrity chef Mory Sacko, was awarded a Michelin star within months of its opening in 2020 – the inspectors in France praising the successful fusion of his Malian and Senegalese roots with a Japanese twist.It was the first Gallic nod to a restaurant with a mainly West African menu.Last year, comments by British actor Will Poulter went viral with his criticism of the Michelin system and how food of African origin tended to be underrepresented at the fine-dining levelThe 31-year-old had just starred in the second series of the acclaimed US TV drama The Bear – about a chaotic sandwich shop in Chicago run by an award-winning chef.”There’s a massive oversight of food of African origin and black chefs in general,” he said. /* sc-component-id: sc-bdVaJa */ .sc-bdVaJa {} .hlroRb{overflow:hidden;display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;background-color:#F2EFEC;-webkit-flex-direction:row-reverse;-ms-flex-direction:row-reverse;flex-direction:row-reverse;-webkit-flex-wrap:wrap;-ms-flex-wrap:wrap;flex-wrap:wrap;box-sizing:border-box;} /* sc-component-id: sc-bwzfXH */ .sc-bwzfXH {} .bplUY{width:100%;height:100%;object-fit:cover;object-position:50% 50%;position:absolute;background-size:cover;background-position-x:50%;background-position-y:50%;background-image:url(‘https://c.files.bbci.co.uk/assets/ae26109d-391e-48b1-96e4-438022c5863d’);} /* sc-component-id: sc-htpNat */ .sc-htpNat {} .kUePcj{max-width:743px;width:45%;position:relative;min-height:200px;-webkit-flex:1 1 auto;-ms-flex:1 1 auto;flex:1 1 auto;} /* sc-component-id: sc-bxivhb */ .sc-bxivhb {} .bQGZgI{max-width:100%;position:absolute;bottom:0;left:0;color:#ffffff;background:#000000;opacity:0.7;font-family:Helvetica,Arial,sans-serif;padding:5px;word-wrap:break-word;} @media (max-width:599px){.bQGZgI{font-size:12px;line-height:16px;}} @media (min-width:600px) and (max-width:1007px){.bQGZgI{font-size:13px;line-height:16px;}} @media (min-width:1008px){.bQGZgI{font-size:12px;line-height:16px;}} /* sc-component-id: sc-gzVnrw */ .sc-gzVnrw {} .blLFIH{width:45% !important;position:relative;margin:0;word-wrap:break-word;color:#404040;font-weight:300;-webkit-flex:1 0 auto;-ms-flex:1 0 auto;flex:1 0 auto;padding:16px;} /* sc-component-id: sc-htoDjs */ .sc-htoDjs {} .kGbKV{display:block;} /* sc-component-id: sc-dnqmqq */ .sc-dnqmqq {} .dHUwnI{font-weight:100;font-family:Helvetica,Arial,sans-serif;padding:11px 0 25px 0;} .dHUwnI p{margin:0;} @media (max-width:599px){.dHUwnI{font-size:18px;line-height:22px;}} @media (min-width:600px) and (max-width:1007px){.dHUwnI{font-size:21px;line-height:24px;}} @media (min-width:1008px){.dHUwnI{font-size:20px;line-height:24px;}} /* sc-component-id: sc-iwsKbI */ .sc-iwsKbI {} .jiPRqw{display:block;} /* sc-component-id: sc-gZMcBi */ .sc-gZMcBi {} .honXkL{padding-top:10px;font-family:Helvetica,Arial,sans-serif;} /* sc-component-id: sc-gqjmRU */ .sc-gqjmRU {} .klLnaG{color:#404040;font-style:normal;font-family:Helvetica,Arial,sans-serif;} .klLnaG > strong{font-weight:bold;} @media (max-width:599px){.klLnaG{font-size:16px;line-height:20px;}} @media (min-width:600px) and (max-width:1007px){.klLnaG{font-size:18px;line-height:22px;}} @media (min-width:1008px){.klLnaG{font-size:16px;line-height:20px;}} @font-face { font-family: ‘ReithSans’; 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font-weight: bold; } @font-face { font-family: ‘Noto Sans Gurmukhi’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansGurmukhi-Regular.ttf) format(“truetype”); } @font-face { font-family: ‘Noto Sans Gurmukhi’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansGurmukhi-Bold.ttf) format(“truetype”); font-weight: bold; } @font-face { font-family: ‘Padauk’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/PadaukRegular.ttf) format(“truetype”); } @font-face { font-family: ‘Padauk’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/PadaukBold.ttf) format(“truetype”); font-weight: bold; } @font-face { font-family: ‘Shonar_bangala’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/ShonarRegular.ttf) format(“truetype”); } @font-face { font-family: ‘Shonar_bangala’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/ShonarBold.ttf) format(“truetype”); font-weight: bold; } @font-face { font-family: ‘NotoSansEthiopic’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansEthiopic-Regular.ttf) format(“truetype”); } @font-face { font-family: ‘NotoSansEthiopic’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansEthiopic-Bold.ttf) format(“truetype”); font-weight: bold; } @font-face { font-family: ‘Mallanna’; font-display: swap; src: url(https://c.files.bbci.co.uk/graphics/static/media/mallanna.ttf) format(“truetype”); } Maki ManoukianI have heard several people say that African cuisines don’t have a place on gastronomic tables”Beninois chef Georgiana ViouThings seem to be turning around, though it is a slow process, says Georgiana Viou, a chef from Benin based in France.”I have heard several people say that African cuisines don’t have a place on gastronomic tables,” the 46-year-old told the BBC.But Rouge, the restaurant where she is head chef in Nîmes, southern France, received a Michelin star last year.It has a Mediterranean menu with a Beninois influence – introduced through “dja”, a traditional tomato sauce offered to all diners at the beginning of their meals. This is Ms Viou’s way to “change mentalities” about food from Africa.But seeing Akoko and Chishuru “serving 100% West African” food receive a Michelin star “sends out a strong signal”, she says.”I have a secret dream of opening a restaurant with even more West African and Beninois cuisine.”According to Mr Adeyemi, whose parents hail from Nigeria, where he spent time as a child, this growing interest in West African food stems from the region’s growing global cultural domination – think Afrobeats.”This interest translates to food. What is one way of experiencing someone’s culture [other] than through food?” the 34-year-old asks.He takes diners at Akoko on a culinary expedition through Ghana, Nigeria, Senegal and The Gambia.”We tell a journey and a story with the food. But it is not just the food itself,” the chef says.Image source, Jodi Hinds Image caption, Akoko’s menu is influenced by dishes cooked by Ayo Adeyemi’s motherThis is a nod to Akoko’s founder Aji Akokomi. The 46-year-old Nigerian, who came to the UK in his twenties, has overseen the feeling of West Africa in the restaurant’s design – every detail meant to mirror the cuisine.An imposing two-toned black and brown Ghanaian drum greets people as they are ushered to their tables. There is a large floral centrepiece of dried palm leaves and African flowers, with the restaurant’s rustic clay walls evoking the atmosphere of an African village.For Mr Akokomi, this is all meant to conjure the feeling of “ajosepo”, which means community in Nigeria’s Yoruba language – highlighting all that “Africa can offer”.Both Mr Akokomi and Mr Ademayi set out to create a menu with their mothers and aunties in mind. For Mr Adeyami, every spice, ingredient and dish is an ode to his mother who he said was his “first inspiration”. He defines West African food through these three classic flavours: smoke, heat and savoury umami. Many African restaurants in London have thrived outside the fine dining space like Chuku’s, Beyoncé’s favourite in north London, or Enish – the largest Nigerian franchise restaurant in the world with branches in the UK and Dubai.But those behind Akoko wanted to push the boundaries of what African cuisine could achieve – opening it up to a new diners, while staying true to its roots. “We take inspiration from authentic dishes and flavours and present it in a unique way,” Mr Ademayi says. “Our food is approachable to a Western palate and recognisable to an African palate.” Curtis Mccalla, the Jamaican sous chef at Akoko, welcomes the inclusion of African cuisine by Michelin.”It is about time,” he says – momentarily stopping chopping fish as the kitchen behind bustles ahead of the lunchtime sittings.The Akoko team works like a well-oiled machine as the clock runs down to noon, when smooth African jazz fills the restaurant preparing for their first guests of the day. With the firewood burning, the Nigerian Guinness chilled by the in-house sommelier, the chefs in their whites gather in the stainless-steel kitchen for a brief team meeting. Afterwards they all clap, the door is opened and feasting begins.More stories on African food:African food: The next gastronomic trend?Nigerians turn to rice that’s normally thrown awayNew York’s hottest West African tableRelated TopicsMichelin StarFoodBlack interestAround the BBCFocus on Africa podcastsTop StoriesNavalny’s team accuses Russia of ‘hiding’ his bodyPublished9 hours agoZelensky warns of ‘artificial deficit’ of weaponsPublished35 minutes agoGaza ceasefire talks not very promising, says QatarPublished4 hours agoFeaturesThe Papers: Starmer ‘attacks Trump’ and ‘No way back for Harry’A US soldier killed two at Mount Fuji. 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[ad_1] African fine dining is often overlooked, but now restaurants are getting their just deserts.
![BBC HomepageSkip to contentAccessibility HelpYour accountLiveNotificationsHomeNewsSportWeatheriPlayerSoundsBitesizeMore menuMore menuSearch BBCHomeNewsSportWeatheriPlayerSoundsBitesizeCBBCCBeebiesFoodClose menuBBC NewsMenuHomeIsrael-Gaza warCost of LivingWar in UkraineClimateUKWorldBusinessPoliticsCultureMoreTechScienceHealthFamily & EducationIn PicturesNewsbeatBBC VerifyDisabilityAsiaChinaIndiaIndia navy rescues two hijacked vessels off Somalia coast in two daysPublished22 minutes agoShareclose panelShare pageCopy linkAbout sharingImage source, Indian NavyImage caption, The Indian navy posted a photo of its personnel with the captured hijackersBy Meryl SebastianBBC News, KochiIndian naval forces have rescued two hijacked vessels off Somalia’s coast as fears grow over a possible resurgence in piracy in the area.The rescues by the warship INS Sumitra came within 36 hours of each other.Just days earlier, Seychelles defence forces reported freeing a group of fishermen from pirates.The waters off the Somali coast were previously a hotbed for piracy, but it had all but stopped after international forces stepped up patrols.India, for example, has helped patrol the area constantly since 2008.However, many of those naval forces have moved up into the Red Sea, AFP news agency reports, where the Houthi rebel group have been attacking ships. Experts now fear the gap will be exploited by pirates in the region, the news agency said. The first successful hijacking in the region since 2017 took place last December, with Michael Howlett, director of the International Maritime Bureau, noting it was “a cause for concern”. Who are the Houthis attacking Red Sea ships?There have been a series of reports of rescues since then.According to the Indian navy, its ship responded to the first distress message on 28 January, intercepting an Iranian-flagged vessel. Naval officers then “coerce[d] the pirates for safe release of crew along with the boat”, according to a post on X (formerly Twitter).Once the 17 crew members were released, the ship was sanitised and allowed to continue its journey. The statement did not mention the status of the pirates.Then on Tuesday, the navy said INS Sumitra was again “pressed into action to locate and intercept another Iranian-flagged fishing vessel Al Naeemi”.Navy personnel boarded the vessel to sanitise the vessel and check on the well-being of the crew, made up of 19 Pakistani sailors, it added. The status of the pirates was not mentioned again, but a photo posted on X showed armed Navy personnel guarding men who had their hands tied behind their backs.And earlier in January, Indian navy commandos had rescued 21 crew members from a Liberian-flagged ship which was attacked by pirates off the Somalian coast.Meanwhile, the Seychelles said its forces freed six Sri Lankan fishermen on Saturday, after they were held hostage for three days by gunmen who attacked them some 840 nautical miles (1,555 kilometres) southeast of the Somali capital MogadishuOn 26 January, the Indian Navy said it deployed its warship INS Visakhapatnam in the Gulf of Aden in response to a distress call from Marlin Luanda, a tanker with links to the UK that was on fire for several hours after being hit by a missile fired by the Houthis. French and US naval ships also provided assistance to the vessel.Read more India stories from the BBC:Why India wants to fence its troubled Myanmar borderIndia’s ancient carpet weaving industry meets AIThe Sufi shrine caught up in a religious row in IndiaWho invented butter chicken? Creamy dish centre of court battleA jobs crisis in India is driving workers to IsraelRelated TopicsAsiaIndiaTop StoriesLive. Sinn Féin says next days ‘crucial’ for return of NI power-sharingMan armed with crossbow shot dead by policePublished2 hours agoIMF warns UK government against further tax cutsPublished34 minutes agoFeaturesTrain strikes: All you need to know on week of disruptionNothing but rubble: Ukraine’s shattered ghost town AvdiivkaA simple guide to the Northern Ireland Brexit dealCould Lily Gladstone make Oscars history?Disguised Israeli forces kill three militants in hospital. VideoDisguised Israeli forces kill three militants in hospitalSecret calls and code names: How money makes it to N KoreaNew Brexit food checks will test Britain’s supply chains’I found my son’s vape stash in roof – we need this ban’Guardiola, Mourinho and the game that changed everythingAttributionSportElsewhere on the BBCThe bizarre origins of a world-altering act of violenceJon Ronson returns with more unexpected, human stories from the culture warsAttributionSoundsThe mysterious deaths of Nazi fugitivesThree brothers investigate whether a family connection may explain the truthAttributioniPlayer’Songwriting is easy. Getting it played is not easy’Boy George talks to John Wilson about his formative cultural influencesAttributionSoundsBig laughs, big stars and big surprises!Michael McIntyre is back, with guests Dermot O’Leary, Tony Hadley, Jess Glynne and Tom KerridgeAttributioniPlayerMost Read1Mother of baby found dead in pub toilet identified2Man armed with crossbow shot dead by police3Record-breaking Suits was 2023’s most-streamed show4IMF warns UK government against further tax cuts5Israel W Bank hospital raid kills three Palestinian fighters6Run-DMC DJ shot by godson for revenge, court told7UK considering recognising Palestine state – Cameron8Review into decision to accept triple killer’s pleas9Channel migrants screamed ‘we’re going to die’10Woman injured in Sydney Harbour shark attack](https://newsinsightplus.com/wp-content/uploads/https://ichef.bbci.co.uk/news/1024/branded_news/13EB/production/_132499050_withpirates.jpg)
![BBC HomepageSkip to contentAccessibility HelpYour accountLiveNotificationsHomeNewsSportWeatheriPlayerSoundsBitesizeMore menuMore menuSearch BBCHomeNewsSportWeatheriPlayerSoundsBitesizeCBBCCBeebiesFoodClose menuBBC NewsMenuHomeIsrael-Gaza warCost of LivingWar in UkraineClimateUKWorldBusinessPoliticsCultureMoreTechScienceHealthFamily & EducationIn PicturesNewsbeatBBC VerifyDisabilityWorldAfricaAsiaAustraliaEuropeLatin AmericaMiddle EastUS & CanadaAeromexico passenger opens plane door and walks on wingPublished16 minutes agoShareclose panelShare pageCopy linkAbout sharingImage source, Getty ImagesA man has been arrested in Mexico after opening an aeroplane’s emergency door and walking on to the wing.The man took action after the Guatemala City-bound plane had been stuck for hours on the tarmac without air conditioning or water for passengers.Mexico International Airport said no harm had been caused, but that the passenger had been handed to police.Fellow passengers, however, have written a joint statement, saying the man had everyone’s support.The incident occurred last Thursday, at around 11:30 – about three hours after the Aeromexico flight had been scheduled to take-off from Mexico City.The delay was caused by a maintenance issue, an incident report said.It went on to explain that a change of plane had become necessary after the unidentified passenger’s unilateral move.It is not clear if the man remains in custody – or what charges he may face. Irate passengers, however, saw the incident in a different light.”All passengers on the flight from CDMX [Mexico City] to Guatemala [flight] AM 0672 state that the passenger on board who opened the emergency window was for the protection of everyone , with the support of everyone, since the delay and lack of air created dangerous conditions for the health of the passengers,” the handwritten note by fellow passengers reads.”He saved our lives,” they wrote – and added their names and signatures to the note distributed on social media.You may also want to read:US investigates why plane idled on tarmac in heatwaveUntrained passenger lands plane as pilot falls illRussian plane lands on frozen river by mistakeThis video can not be playedTo play this video you need to enable JavaScript in your browser.Media caption, Watch: An eyewitness filmed the moment the woman ran up to the plane’s cockpitRelated TopicsAviation accidents and incidentsMexico CityGuatemala CityMexicoAir travelMore on this storyWoman runs up to Qantas plane on tarmac. Video, 00:00:25Woman runs up to Qantas plane on tarmacPublished2 November 20230:25Russian plane lands on frozen river by mistakePublished28 December 2023Untrained passenger lands plane as pilot falls illPublished12 May 2022US investigates why plane idled on tarmac in heatwavePublished21 July 2023Top StoriesPost Office chair had to go as ‘it wasn’t working’ – BadenochPublished11 minutes agoProtesters throw soup at Mona Lisa paintingPublished19 minutes agoUN in aid plea after staff accused of Israel attackPublished4 hours agoFeaturesWho invented butter chicken? Creamy dish centre of court battleWhen Louis Vuitton tries to make you change your brand nameAuschwitz film was ‘like Big Brother’ in house next to campKuenssberg: What do voters think of party leaders? Not a lotThe Papers: ‘Rwandans get UK asylum’ and PM wants ‘Saga vote’Would it bother you if you only got mail three days a week?Net closes in on vigilante destroyer of Italy’s speed camerasMy dad saved my club, now we’re playing Man UtdOneFour: The rap group dividing AustraliaElsewhere on the BBCHow are jelly beans made?Gregg Wallace visits a factory in Dublin that makes over ten million of the sweets per day!AttributioniPlayerIs this the greatest Jurassic predator that ever lived?Sir David Attenborough investigates a unique discovery: the skull of a giant, prehistoric sea monsterAttributioniPlayer’I smashed all my trophies’Bradley Wiggins opens up about his mental health and imposter syndromeAttributioniPlayerA Royle Family reunion and the best of the North!Ricky Tomlinson and Ralf Little set off on an epic camper van adventure across Northern EnglandAttributioniPlayerMost Read1Protesters throw soup at Mona Lisa painting2World’s largest cruise ship sets sail from Miami3Who invented butter chicken? Creamy dish centre of court battle4Post Office chair had to go as ‘it wasn’t working’ – Badenoch5Dragons’ Den episode edited after ME complaints6BBC confronts man who abused boy in secretive Christian church7My dad saved my club, now we’re playing Man Utd8Off-peak Friday fares trial to start in London9Fire that billowed smoke over city investigated10’Rwandans get UK asylum’ and PM wants ‘Saga vote’](https://newsinsightplus.com/wp-content/uploads/https://ichef.bbci.co.uk/news/1024/branded_news/BA2A/production/_132485674_gettyimages-1845980444-1.jpg)
