Lando Norris has revealed he had a number of expensive items stolen in a robbery at a villa in Marbella. It is the second time the British Formula One star has been targeted by thieves after he was accosted by two men and had his Richard Mille designer watch stolen after the Euro 2020 final at Wembley. McLaren driver Norris, 23 was understood to be on holiday in the south of Spain for three days when the incident took place. Speaking to the PA news agency ahead of this weekend’s Austrian Grand Prix, Norris said: “We were out for dinner and our place got robbed. “A mixture of many things were stolen. Some were expensive and some were not so expensive. It is still an ongoing conversation so I cannot say too much.” Norris was reported to be on holiday with a group of friends, including influencer Jennie Dimova. Dimova posted a video to her TikTok, saying: “If you are wondering why I look like that it is because our villa got robbed and everything I have ever owned – my clothes, my shoes, my bags, my jewellery – everything has been taken – and I am left with literally nothing. I cried for two hours but what can I do?” The popular Norris is only 11th in this season’s drivers’ championship having scored points at just three of the opening eight rounds in his under-performing McLaren machine. The British team have brought an upgrade to this weekend’s event in Spielberg in the hope of turning their disappointing season around. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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It’s all about retro vibes in the footwear department this season, with Nineties and Noughties trends getting a new lease of life. And whether you want comfy slides for walking, high heels for partying or something in between, there’s a sandal for every occasion. From chunky to dainty, here are five sandal styles to accessorise your summer outfits… 1. Cork soles Part of the catwalk trend for all things au naturel, cork platforms are back and they go perfectly with this season’s crochet and mesh beach dresses. Team super-high cork sandals or wedges with faded mom jeans, or Seventies-style flares and a breezy white top for a cool city look. Dune London Jealous Gold Cork-Platform Sandals, £100 Hush Puppies Blush Poppy Slide Sandals, £95 2. Studded sandals Give cute and colourful outfits a high fashion edge with designer-inspired studded sandals. Keep it classic with brown or black leather – these trendy flats will become your go-to all summer long. La Redoute Leather Wedge Heel Sandals with Studded Details, £88 Studio Studded Tan Sandals, £9 (were £30) 3. Espadrilles Espadrilles never really go out of style – and this season they’ve got the designer seal of approval, with Stella McCartney, Gucci and Loewe all creating luxe versions for spring/summer 2023. Opt for low-heeled espadrilles to team with casual shorts and skirts, or chunky wedges for a ‘quiet luxury’ look. Gaimo Flat Ankle Tie Sandals Natural, £60, Office (clothing, stylist’s own) New Look Gold Faux Snake Metallic Espadrille Wedge Sandals, £37.99 Bobbies Cleo Espadrille Wedges in Lemon Curd, £180 4. Gladiator sandals Part of the 2000s revival, multi-strap gladiator sandals are back in a big way this season, but with a more minimalist feel than in previous years. Choose from chunky black leather flatforms for everyday wear, or holiday-ready raffia gladiators. Manebi Black & Natural Raffia Gladiator Sandals, £135, Oliver Bonas Deichmann Catwalk Ladies Black Gladiator Zip Sandals, £34.99 5. Green sandals From handbags to heels, green accessories are all the rage right now. Create a cool colour clash by pairing emerald heels with a pink dress, or go for a Nineties palette with lime green and tangerine orange. Tu at Sainsbury’s Lime Twisted Strap Flat Sandals, £17 Monsoon Barely There Leather Heel Sandals Green, currently £34.50 (previously £69) Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 6 triggers asthma sufferers should watch out for this summer Imposter syndrome – what is it and why does Kim Kardashian have it? The best TV shows, books and podcasts about Windrush

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Lewis Hamilton described Max Verstappen’s dominance of Formula One as being like “he is having a smoke and a pancake” following the Dutch driver’s eighth straight win at the Belgian Grand Prix. Hamilton finished fourth and trailed Verstappen by 49 seconds at Spa-Francorchamps. During the 44-lap race, Verstappen even goaded his rivals by calling on Red Bull to change his tyres for “some pit-stop training”. And when asked if it was too easy for Verstappen at the front, Hamilton replied: “What do you want me to say? I have not spoken to him,” before adding with an accent: “He is having a smoke and a pancake. You know the film?” The seven-time world champion was referencing the 2002 Austin Powers movie in which Dutch villain Goldmember asks the main character if he would “like a smoke and a pancake”. Hamilton is now 35 appearances without a victory – the longest streak of his career. Across the same period, Verstappen – the man who beat him to the title in the contentious season-ending Abu Dhabi race of 2021 – has triumphed 25 times. Hamilton was demoted to seventh in Saturday’s sprint race after he was penalised by the stewards for tangling with Sergio Perez. He failed to make an impression on the podium places on Sunday. Hamilton also bemoaned the unexpected return of porpoising for Mercedes which last season plagued the grid’s once all-conquering team. “It was not bouncing a little bit, it was bouncing like last year,” said Hamilton. “It was bouncing everywhere. “They (Mercedes) don’t know (what caused the bouncing) and to me it is a concern. I know what I want and I am praying for it. I am just waiting for the day that we get it.” Hamilton is out of contract at the end of the season, and while both he and Mercedes team principal Toto Wolff, say an extension to his £40million-a-season deal will be struck, it may not be concluded in the near future. Asked if he expected Hamilton’s contract to be signed during Formula One’s four-week summer break, Wolff replied: “I don’t want to give you a date. It is lawyers speaking to lawyers. It is no material thing anymore. We have to give it time. And I don’t want to commit to a date.” Reflecting on Mercedes’ porpoising, the Austrian added: “The car was bouncing on every straight, and even Blanchimont was a corner that Lewis was having to lift, and that is usually an easy flat. “You bounce on the straight, you overheat the tyres on braking, and that is a vicious circle. “It is frustrating to check out for the holidays like this but we will understand more tomorrow.” Read More Max Verstappen taunts F1 rivals with ‘pit-stop training’ offer Lewis Hamilton reveals return of major issue with Mercedes car at Belgian Grand Prix Max Verstappen extends invincible streak with victory at Belgian Grand Prix ‘We should not be deterred’: Lewis Hamilton unhappy with stewards after penalty F1 Belgian Grand Prix LIVE: Race results and times at Spa-Francorchamps Max Verstappen sees off Oscar Piastri to win thrilling sprint race in Belgium

For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

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