REYKJAVIK, Iceland--(BUSINESS WIRE)--Sep 14, 2023--

Max Verstappen has told Toto Wolff to focus on his own team after he called the Dutchman’s record winning streak “completely irrelevant” and “for Wikipedia”. Red Bull’s Verstappen became the first driver in Formula One’s 73-year history to win 10 consecutive races following his triumph at the Italian Grand Prix earlier this month. But moments after Verstappen’s landmark win, Mercedes team principal Wolff said: “For me, these kinds of records are completely irrelevant. Those numbers are for Wikipedia and nobody reads that anyway.” George Russell and Lewis Hamilton crossed the line a distant fifth and sixth respectively for Mercedes at Monza’s Cathedral of Speed. And when asked ahead of this weekend’s Singapore Grand Prix for his reaction to Wolff’s unflattering appraisal, Verstappen said: “I mean, they (Mercedes) had a pretty s*** race, so he was probably still p***** off with their performance.” Poking fun at what Verstappen perceives to be an obsession with Red Bull, he continued: “He almost sounds like he’s an employee of our team, but luckily he is not. It’s just important that you focus on your own team. That’s what we do and that’s what we did in the past when we were behind them and when they were dominating. It worked as a kind of inspiration. “You should be able to appreciate when a team is doing really well. To see someone that dominant – it was very impressive at the time – and we knew that we just had to work harder, try to be better, and try to get to that level. And now that we are there, we are very happy, and we are enjoying the moment.” Verstappen, now a victor at 12 of the 14 rounds so far, has not lost a race since the Azerbaijan Grand Prix on April 30, while his Red Bull team remain unbeaten this year. But the Dutch driver has never won in Singapore and last season he finished only seventh. And Verstappen fears the high-downforce, low-speed nature of the Marina Bay Circuit could play into the hands of his rivals. “We are not as competitive here as other tracks,” said Verstappen. “The streets are a little bit tougher for our car. We can do a good job, but it will be very tight. “So, I want to try and continue that streak, but I know there will be a day that that stops. Normally, Singapore is a bit more of a risk and more chaos, but we are here to win. “I never really looked at winning eight or nine, 10 races in a row. I just want to do the best I can. And every weekend is basically the same in terms of the pressure I put on myself to try and get the best result so nothing really changes.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live On this day in 2021: George Russell joins Lewis Hamilton at Mercedes Ferrari’s Carlos Sainz gets goosebumps after landing pole for Italian Grand Prix Carlos Sainz’s pace in practice gives Ferrari fans hope for Italian Grand Prix

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When you chow down on a banana, you might often see a black bit at the end and it looks a bit gross. But what is it? Some people think it is the seed, but these are found down the middle, if at all, as the Cavendish variety of bananas, which is commonly sold typically doesn’t produce any seeds. It is actually something completely different. Bananas are technically berries and the black bit is the nub of the flower from which the giant banana berry grew. Bananas grow on trees in bunches, and the end is actually the top of the fruit while the hard stalk is the bottom. But given most people eat bananas by snapping off the stalk first, the residual flower nub is left at the end. This black bit is entirely edible but people often throw it away because it has a tough texture and a bitter taste. So now you know, there is nothing stopping you from getting one of your five a day. Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

First, they came for our energy bills. Now, they’re waging war on our beloved fish and chips. When will the tyranny end? Probably not any time soon and certainly not in Padstow, where Rick Stein has decided to add a £2 surcharge for extras like gravy, curry sauce and aioli at his fish and chippy. Apparently even celebrity can’t protect you from “food inflation, energy costs and rising wages”. Naturally, all hell broke loose among Padstow punters, who were outraged at the additional cost to their already £20 order. “I’ve always felt that there’s something of the night about him,” one decried. “Let’s boycott it,” exclaimed another. Let me add an unpopular opinion to the opprobrium. Back off, penny pinchers. Ketchup doesn’t come for free just because you decided to dine at Stein’s. It’s a product like any other, and it comes with a price. Why should Stein, or any other restaurant, have to pay it? As a restaurant critic, I’m aware that dinner is getting quite dear. But my advice for anyone complaining about prices is: have some perspective. My initial thoughts on hearing the news from Padstow were twofold. Firstly, if you don’t want to pay upwards of £20 for fish and chips, why don’t you just… go somewhere else? Stein’s is hardly the only joint in town. It’s also not the highest rated so if you are splashing the cash, splash it elsewhere. Secondly, what do people expect? Prices are going up in every aspect of our lives. Restauranteurs aren’t immune to that – they face exactly the same problems we do, if not more. The only thing alarming about the news is that even a brand as big as Rick Stein’s is struggling to survive. For a sachet of Heinz mayonnaise, sure, Stein should probably suck it up (though I imagine that, too, costs more these days). But is it so far-fetched to charge for condiments that are made in house, on the day, with quality ingredients, by trained chefs? Yes, Stein could just plonk it onto his already extortionate prices (£16.95 for cod and chips? You must be joking), but I imagine you might have a thing or two to say about that as well. At least he’s giving you the choice of paying for condiments at all. If you replicated the recipe at home, I’d be surprised if you could get the ingredients for under £2 in the supermarket. That perspective should extend to the impact our changing climate has had on fishing. We’re catching far fewer fish, which has driven up the price of a catch by 11 per cent in the last year. Politics also plays a role, where tariffs on Russia, which previously supplied 40 per cent of white fish in the UK, have forced fishermen to cast their nets elsewhere. The cost of vegetable oil has also gone up by 80p per litre. Given the fish and chip industry uses somewhere in the region 100,000 tons of the stuff, that’s an enormous cost for restaurants to shoulder. Even potatoes are heading upwards of £400 per ton due to increased fertiliser costs and the impact of last year’s hot summer. Then there’s the energy crisis – businesses don’t enjoy a price cap. You can see what I’m getting at. It’s a perfect storm. While arguments that a business as big as Stein’s should be able to absorb the costs somewhere in the empire are totally fair, the news reflects the struggle of all restaurants to reconcile spiralling costs with diner expectations. Earlier this year, Mandy Yin, owner of London laksa bar Sambal Shiok, responded to complaints from diners that prices were too high with a detailed breakdown of how much it costs to produce a single dish. From a portion of their £13 fried chicken, the business only makes 30p. This whole debacle also reminds me of a conversation I had recently with Charlie Bigham, a household name mainly for his boujie “ready meals” (he despises the term). When I asked him to justify why his fish pie now costs around £10 for two people, he gave me the usual spiel about rising costs etcetera, then asked: but why are we so obsessed with paying less and less for food? If we care about the quality of the produce, the impact on the environment and fair pay for the people that work in the industry, shouldn’t we be prepared to pay a bit more? For those lucky enough to be in the contingent that can afford fish and chips, £2 curry sauce might not be the hill to die on. Don’t get me wrong: I think it’s outrageous. But I don’t blame the restaurants. Next time you’re in Padstow, a little understanding, perspective and kindness would go a long way. Read More London’s best new restaurants: From Spanish-Welsh fusion at Mountain to British kitsch at 20 Berkeley The dish that defines me: Michele Pascarella’s Neapolitan ragu Is bottomless prosecco going to be killed off by climate change?

Sebastian Vettel refused to rule out a return to F1 when questioned about the likelihood of a dramatic comeback. The four-time world champion retired at the end of the 2022 season after two years of frustration at Aston Martin. The finale to his stay in the sport was a far-cry from the glory years, namely with Red Bull with four straight titles from 2010-2013, as well as championship tilts with Ferrari. But Vettel, 36, admits he “can’t exclude” the prospect of a return in the future, when asked by Sky F1’s Martin Brundle whether he would return to the grid in a similar manner to the likes of Fernando Alonso and Kimi Raikkonen. "I can’t say no, because that you don’t know," the German said. "I think it’s something that if you asked all of them, probably some of them would have said ‘no’. And some of them I don’t know, but in the end all of them came back, so I can’t exclude it. "It probably will depend much on when, and obviously it’s not endless, because 36 is not like, ‘yeah in 10 years’ time’. "Maybe I think about it then time has passed but it will depend on the challenge, whatever, but it’s not in my head right now.” A 53-time race winner, Vettel made his F1 debut in 2007 before claiming his first victory at Monza with Toro Rosso in 2008. Yet his last three seasons in the sport – one with Ferrari, two with Aston Martin – saw him finish 13th, 12th and 12th again in the Driver Standings, though did see him take on roles as a climate activist and LGBTQ+ rights campaigner. "I’m enjoying the sort of outlook of the challenge of what to do next,” Vettel added. “It will be the way I see it, the biggest challenge for any racing driver and the biggest challenge for any sportsman, sportswoman, what do you do after? "Because naturally you will be like 30-35, 40-45 - depending on your sport and discipline. And then what? "There’s a lot of life left and life can be great even though you’re not racing, you know, the absolute limit in the fastest car in the world, but you can still do lots of great things that give you great pleasure." Vettel was speaking to Sky ahead of this weekend’s Singapore Grand Prix, where the German won his final race of his F1 career in 2019. Read More Farewell Sebastian Vettel, a four-time F1 champion who stood for something bigger than racing How does Max Verstappen’s win-streak compare to fellow record-holder Sebastian Vettel’s? Alfa Romeo confirm driver line-up for 2024 F1 season F1 Singapore Grand Prix: When is practice on Friday at Marina Bay? Red Bull chief apologises to Sergio Perez over ‘offensive remark’

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