LONDON: At Cancer Research UK Cambridge Institute, Professor Carlos Caldas leads a team searching for the genes that malfunction as breast cancer develops. The scientists analyze the genetic makeup of thousands of tumor samples, searching for genetic signatures of the disease.
Their aim is to improve the way that breast cancer is detected, monitored and treated.
Professor Caldas is focused on identifying the gene faults and variations that are important in predicting the success or failure of cancer treatments. Armed with such knowledge, doctors could be in a much better position when it comes to deciding which treatment will be most effective for each patient.
Understanding more about these genes could also help scientists develop new breast cancer treatments that target the specific faults driving the disease.
The Cancer Research UK Cambridge Institute (CRUK CI) focuses on tackling questions relating to cancer diagnosis, treatment and prevention, supported by world-class core scientific facilities.
The Institute is located on the Cambridge Biomedical Campus close to Addenbrooke’s Hospital, the University of Cambridge teaching hospital, and many collaborating institutes, including the MRC Laboratory for Molecular Biology, the MRC Cancer Unit and the Cambridge Institute for Medical Research.
It was back in 2012 that scientists in Cambridge, led by Professor Caldas, made a groundbreaking discovery about the complex nature of breast cancer. They classified the disease into ten types based on the genetic fingerprints of women’s tumors, following up with a more detailed study in 2014. In the future this knowledge will allow doctors to match each person to the treatment most likely to successfully tackle their cancer.
The 2012 ‘METABRIC’ (Molecular Taxonomy of Breast Cancer International Consortium) study, entailed subjecting some 1000 tumor samples to a variety of analytical techniques. The research team identified ten subtypes of breast cancer which they called integrative clusters or ‘IntClust subtypes’. They followed up by checking if the subtypes could be spotted using just one of these techniques – measuring the activity levels of genes within the samples (known as expression levels).
Doctors need a test with enough detail to accurately spot which ‘type’ of breast cancer a patient has – a test which needs to be simple and cheap enough to be reproduced around the world. The team picked a list of 612 genes from the original study. Next they used the initial 1000-odd METABRIC samples to ‘train’ a computer program to spot the 10 subtypes based on how active the 612 genes were.
To check the computer had ‘learnt’ correctly, they used the InClust system to analyze another collection of around 1000 tumors from the original study. Crucially, the gene activity data from the second set of samples was accurately grouped into the 10 distinct subtypes.
“We wanted to really test the accuracy of the system. So we tried it out on as many collections of breast cancer samples – or ‘datasets’ – as possible,” says Dr. Raza Ali, lead scientist on the new study.
“Only by challenging our system in this way can we confirm the accuracy of the 10 IntClust subtypes.”
On a study-by-study basis the team turned to the gigabytes of data available from studies around the world, encompassing over 7,500 breast tumors from more than 40 studies, and set about grouping these samples.
The same 10 subtypes emerged once again from each study, confirming their 2012 findings – the IntClust system is a ‘real’ phenomenon.
The team then looked at how well their IntClust system performed against two other genetic tests for breast cancer. The first – called PAM50 – splits breast tumor samples into five groups, and the second – known as SCMGENE – identifies four groups.
The IntClust system performed just as well as the other tests at predicting how patients responded to treatment, and how well they fared in terms of survival, across each of the external studies.
They also made some important new discoveries that could focus further research. “We found that one rare subtype of breast cancer appears very resistant to treatment,” says Ali.
“By looking at the genetic data we can gather important information about what’s driving these deadly tumors, which could be used to develop new targeted treatments in the future.”
Their work provides an important focus for future research, opening up the possibility of a new ‘genetic Sat Nav’ to help explore this complex map of breast cancer, and bring new experimental treatments to future patients who could benefit.
Leading Cambridge Institute research team open up future treatment pathways for breast cancer
Leading Cambridge Institute research team open up future treatment pathways for breast cancer
Diwan Kitchen brings Saudi soul to North London
- The UK capital’s latest Saudi restaurant drew the crowds for its opening night
LONDON: North London just got a little warmer. On May 1, at 510 Holloway Rd, the heart of the Kingdom found a new home in the UK capital. With oud music drifting through the air and the scent of spiced lamb and simmering wheat pulling people in from the street, Diwan Kitchen opened its doors to the public.
The new Saudi restaurant isn't just serving food. It’s telling stories.
The interiors are a soft, glowing tribute to the Kingdom’s past. From carved wood panels evoking the mudbrick homes of Najd, to vibrant fabrics and lanterns echoing the coastal souqs of Hijaz, every corner of Diwan Kitchen feels like a page from a living history book.
Those traditional mudbrick homes of Najd, designed to keep cool in scorching summers and warm in desert winters, weren’t just shelters; they were social spaces, built around courtyards, where family, memory, and hospitality were the foundation of daily life.
“We wanted to show people what traditional Saudi dining is like” Adem Nasraddin, co-founder of the restaurant, told Arab News. “There’s a rhythm to Saudi life. A scent, a pace, a flavor. We bottled that feeling and served it on a plate.”
And what a plate it is. The tasting menu is a culinary journey across the Kingdom. You can start in Hijaz, with motabag — pan-fried pastries that are light and crisp and deeply comforting. Whether filled with spiced vegetables, gooey cheese, or minced beef, each bite transports you to a Jeddah street corner at sunset.
There’s foul medammas, a creamy mash of fava beans seasoned the Hijazi way: with garlic, lemon, and cumin. And tamees bread; hot and soft, made for tearing and sharing — just as it should be.
The main courses venture into the windswept heartlands of Najd, with jareesh, a dish made from crushed wheat, simmered with tomatoes and onion, that tastes like something a Bedouin grandmother would proudly serve you under an open sky. Alongside it is marqooq, a rich, flat-dough stew that has nourished generations through long desert nights.
Of course, no Saudi table would be complete without rice. Diners can choose between kabsa — the fragrant national treasure of the central regions — and mandi, with its delicate smoke, hailing from the misty mountains of Asir and the southern valleys.
Then comes saleeg, a creamy rice dish from Taif, cooked in milk and broth and topped with tender chicken. It's the kind of meal that slows you down, insisting you stay a little longer.
“My experience has been that it’s completely authentic,” one Saudi guest, Fahad Habib, told Arab News. “It feels like I’m back home.”
Beyond the menu, Diwan Kitchen is a space built on memory and modernity. Saudi music played at the launch, and as guests chatted over cardamom coffee and dates, the atmosphere was part-family gathering, part-culinary pilgrimage.
The opening night drew a mixed crowd — Saudis living in London, curious neighbors from Holloway Road, and food lovers eager to explore a cuisine that’s still underrepresented in the UK. For many, it was more than just a meal; it was a chance to connect with a culture through flavor, memory, and setting.
Where We Are Going Today: ‘Saqyah Meat’ restaurant in Riyadh
RIYADH: If you are in Riyadh and craving authentic, Saudi-style meat dishes that are rich in flavor and fall-off-the-bone tender, Saqyah is the place to visit.
With roots that go beyond the kitchen — they own their own grazing lands and farms — this brand takes pride in full control over the quality of its meat, and it shows in every bite.
Saqyah offers a wide range of meat options, from naeemi and Kashmiri to hashi and more. Prices are surprisingly affordable for the quality delivered. Individual meals start at SR24 ($6.40), while larger sharing platters range between SR200 and SR1,000 ($53 to $266) depending on the size and type of meat.
Saqyah, however, is not just a restaurant, it is also a full-service butchery. If you want to buy fresh raw meat, they will prepare and cut it to order on the spot. Everything is well packaged, clean, and professionally handled, which makes it a trusted option for home cooking.
The only downside is that buying raw meat from Saqyah is more expensive than what you would find at regular markets. But you are paying for superior cleanliness, trusted sourcing, and precise butchering — something you might not always get elsewhere.
With its strong Saudi identity, quality control, and fair pricing for cooked meals, Saqyah is a name meat lovers in Riyadh should definitely have on their radar.
For more, check their Instagram @saqyah.sa.
Where We Are Going Today: ‘Phet Phet’ Thai restaurant in Riyadh
Located at Pure Center on Takhassusi Road, Phet Phet is one of the boldest Thai kitchens to hit Riyadh — and it lives up to its name, which literally means “very spicy.”
With its neon signs, playful branding, and sleek modern seating, the place feels like a Bangkok street stall reimagined with modern aesthetics.
The menu leans heavily into bold, unapologetic flavors. I started with the shrimp cashew for SR75 ($20) — a standout dish that combined sweet, savory, and spicy notes perfectly, with just the right crunch.
Another favorite was the tom yum nam khon for SR 55, a rich and creamy soup layered with lemongrass, lime, and plump shrimp. It was intense and comforting at the same time.
Among the many appetizers we tried, the pow pow shrimp, chili wontons, and prawn toast all delivered.
The pad ki mao chicken and panang curry chicken were flavorful, with deep spice profiles that felt authentic. Even side dishes like sticky rice, coconut rice, and the playful Kinza cola added to the experience.
For dessert, the mango sticky rice (SR 35) offered a cool, sweet end to the fiery meal.
The place runs on energy — fast service, loud tables, and constant movement from the open kitchen to the packed dining area.
But here’s the only downside: Phet Phet is small. With how popular it already is, the space can feel cramped, and getting a seat without a wait is tricky.
Still, for those who love real heat, bold flavors, and a vibe that feels straight out of Thailand, Phet Phet is a must-visit.
For more information, check their Instagram @phetphetsa.
Where We Are Going Today: ‘Noria Furn’ bakery in Riyadh
- Noria Furn is a charming bakery with an early closing time that makes it ideal only for those who rise with the sun
Nestled in the lively Rayyan district of eastern Riyadh, Noria Furn is bakery that specializes in Middle Eastern breakfast staples.
Open from 6 a.m. to 1:30 p.m., it is an ideal spot for early birds eager to indulge in freshly baked goods, such as pies, mankoosha, falafel, and more.
The smell of freshly baked bread sets the tone as you enter, offering an appetizing and warm welcome.
On recent visits, I was impressed by the attentive and welcoming service, even when the outlet was bustling with customers.
Each dish I tried, from the taghmeesat shakshouka to the akawi cheese, was fresh, flavorful, and artfully presented. The cozy atmosphere, enhanced by the absence of background music, creates an inviting space for a leisurely meal.
However, there are areas for improvement. Prices are on the high side, which might not suit every budget, even if the quality largely justifies the cost.
I noticed their hot drinks, such as karak and tea, did not stay warm long enough. Using kettles with a base to maintain temperature could greatly enhance the overall experience.
While the tandoor bread was delightful, offering a wheat option would accommodate a wider range of dietary preferences.
Noria Furn is a charming bakery with an early closing time that makes it ideal only for those who rise with the sun. I look forward to returning and seeing how they continue to develop their offerings.
Where We Are Going Today: ‘Sign’ burgers in Riyadh
- One of the highlights was the Sign box, which includes four burgers and four fries, ideal for gatherings
If you’re in Riyadh and looking for a burger spot that delivers on both taste and value, Sign should be on your list.
With eye-catching pink branding and loyal customers, it is clear they have tapped into a winning formula: simple, good food done right.
I tried their classic burger meal, which includes fries and a drink, and was genuinely surprised to get all that flavor for just SR24 ($6.40). The patty was juicy, the bun soft, and the sauce had the perfect tang without overpowering the rest of the ingredients. It felt well-balanced and satisfying, not greasy or heavy.
One of the highlights was the Sign box, which includes four burgers and four fries, ideal for gatherings. Sign uses locally sourced ingredients from Saudi farms, which is also a major plus — you can taste the difference in the quality of the meat and vegetables.
Whether you’re grabbing a quick bite through their drive-thru or sitting down with friends, it’s a spot that gets it right without overcomplicating things.
If there is one downside, it is the wait. The place is almost always packed — a sign (no pun intended) of how popular it has become. But if you are happy to queue, it is absolutely worth checking out.
For more, check their Instagram @signsa_
