As a chill wind blew into the Welsh port of Milford Haven last week, the 294-metre long Minerva Psara pulled up to one of the long, spindly jetties and unloaded her cargo of liquefied natural gas (LNG). Her load was carefully pumped ashore to the sprawling South Hook terminal, to be turned from liquid into gas that will be fed into the national grid. Some 250 miles away, on The Strand in London, the classic beef Wellington was proving as popular as ever at Gordon Ramsay’s Savoy Grill, despite the £65 price tag. The connection between the two businesses, other than the chance that the burners on Ramsay’s stoves are running on South Hook’s gas, is that the Pembrokeshire terminal and London’s famous five-star hotel

Source: The Times April 27, 2025 18:35 UTC