Lewis Hamilton has knocked back Mercedes boss Toto Wolff’s claim that he is on the brink of signing a new contract. Earlier this week, team principal Wolff said Hamilton’s contract renewal would be resolved “in days rather than weeks”, adding that he was “trying hard” to finalise terms with his superstar driver before this weekend’s Canadian Grand Prix. But speaking in Montreal on Thursday, Hamilton, 38, said: “I don’t have a huge amount to say on the contract. “It will get done when it is done. If that is next week, or in a month’s time, as long as it gets done, I am not really bothered.” After the previous round in Barcelona, Wolff said it would take only “half an hour over coffee” to agree an extension to Hamilton’s £40million-a-season deal which expires in six months. Hamilton met with Wolff the day following the Spanish Grand Prix in the hope of rubber-stamping a new deal – which is set to extend the seven-time world champion’s stay in Formula One beyond his 40th birthday – and has also spent time with the Austrian in New York this week. Hamilton added: “I have seen Toto and we have talked several times. We have a great relationship but there is nothing to say at the moment.” Asked if any progress on negotiations had been made, Hamilton replied: “Yes, but there is nothing new to add to it.” Hamilton, who has not won a race since his contentious championship defeat to Max Verstappen at the 2021 season finale in Abu Dhabi, is already 83 points off the title pace this year. On Sunday, a sixth victory of the season for Verstappen would put him on 41 victories for his career, equalling Ayrton Senna’s tally, with only Hamilton (103 wins), Michael Schumacher (91), Sebastian Vettel (53) and Alain Prost (51) ahead of him. And Hamilton admitted Verstappen, still only 25, could break his record. “He has got a very long career ahead of him so he absolutely could,” said Hamilton. “Records are there to be broken and he has got an amazing team. “Max has been doing an amazing job and he has had an incredible career so far. “But we have got to work harder to try and continue to extend our record and I hope, with the period of time I have left in my career, I get to have more close racing with him.” 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 2007: Lewis Hamilton claims first Formula One victory Susie Wolff urges F1 teams to back initiatives to help develop female drivers Max Verstappen tops rain-hit final practice for Spanish Grand Prix

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By the time I sit down at my table in Dorshi, a charming southeast Asian restaurant in the town of Bridport, Dorset, I’m exhausted but excited. The dumpling-forward eatery, tucked inside an alleyway, takes its inspiration from the streets of Penang, Malaysia. It has a hole-in-the-wall feel that many restaurants on the food-obsessed island have, as though you’ve squeezed yourself between two buildings only to find food heaven awaiting you. Opened by friends and owners Jollyon Carter and Radhika Mohendas in 2016, the pair had first spend time travelling around the UK to bring their delicious morsels to festivals, outdoor events and supper clubs. The Malaysian connection is made even clearer after I discover that Mohendas hails from the Southeast Asian country. Although she is absent from Dorshi on the night, I can see the cultural influence in everything – from the menu design, to the white sheets of paper clipped onto the tables, to the short, breezy curtains that hang down to give some semblance of separation between spaces. The presence of paper “tablecloths” suggest your meal might get a little messy, but it’s all part of the fun. The menu is also exciting, divided into dumpling and non-dumpling dishes, with unexpected combinations like pork and Bury black pudding, hot smoked fish, beancurd, and capers, and field mushroom and Dorset red cheddar. I want to order as many things as possible. But getting to this point of my evening has taken almost eight hours, when it should have taken no longer than four. My journey to Bridport began promisingly: there were no train strikes and my guest and I were well prepared with snacks and tinnies for the two-and-a-half-hour journey from London Waterloo. But no sooner had I stepped onto the train things began to go south – both literally and figuratively. The air conditioning was bust and the carriage got muggier and muggier as it crawled along the tracks. The train got stuck mid-way through the journey, leaving us wondering if we would be stranded at Brockenhurst for hours. By the time we actually arrived in Bridport, the journey had stretched to more than five hours. And really, I should’ve known this would happen considering the state of Britain’s railways. But this wasn’t even the end of our travel woes – later, we would discover that getting a taxi to pick you up on time in rural Dorset is something of a rarity, and trying to flag a taxi back to the hotel after 9pm was nearly impossible. Never mind though – here we finally are at Dorshi, stomachs rumbling and hopes high. We order all the aforementioned dumplings, with the addition of the white fish and sorrel number. For the non-dumpling dishes, one of the friendly waitresses recommends a celery, cucumber, strawberries and lovage salad coated in a kind of sauce made from cashews and nori seaweed, which was crunchy, fresh and delicious. We also indulge in fried shimeji mushrooms flavoured with togarashi, a Japanese spice blend of chilli flakes, seaweed and sesame seeds, and served with a seaweed mayo, as well as Hakata noodles (a type of ramen noodle) with the house broth and smoked garlic oil. Each dish is carefully crafted and balanced, making for perfect bites every time. The pork and black pudding steamed dumplings are succulent, while the hot smoked fish and beancurd fillings encased in crispy fried dumpling dough are a crispy, salty revelation. Mushroom and cheese in a dumpling? Yes please, I’d have 10 more of those if I could. I even go out on a limb and try a “kimchi pickleback” – a shot of tequila chased by a shot of kimchi juice. It’s a strange but wonderfully funky combination. Dorshi doesn’t fail to disappoint on any count, and it’s easy to see why everyone I had spoken to that day had raved about it. When we finally return to the family-run Outbuildings, where we were staying the night, I rave about the dumplings we had just devoured to Ed Whitehead and his husband Dom, who had welcomed us with warm smiles to what they describe as a “mini Soho Farmhouse”. The luxurious farm stay (three words that sound strange strung together, but somehow work) was a huge treat that we enjoyed immensely, even going so far as to run the outdoor bath at The Coop the morning after and soak in the calmness of the countryside. Naturally, our taxi back to the station was late and we had just three minutes to spare before jumping onto our train back to London – which was also delayed. But despite all the travel woes, I’d love to go back to Bridport, stay at Outbuildings and dine at the lovely Dorshi again. If only the country’s public transport systems would get its act together, then everyone else can do the same, too. Dorshi, 6 Chancery Ln, Bridport, DT6 3PX | dorshi.co.uk | 01308 423221 Read More The best outdoor restaurants, terraces and rooftop bars in London to book now In Horto: Hearty, outdoorsy fare in a secret London Bridge garden The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home

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