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Kendra Wilkinson was reportedly rushed to the emergency room after suffering a panic attack on 6 September. A spokesperson for the Girls Next Door alum told TMZ that Wilkinson had recently become overwhelmed in balancing her life, two kids, and her job in real estate. Wilkinson reportedly couldn’t sleep Tuesday night and the following day, she decided that going to the hospital was the best course of action. By the time she arrived at the hospital, an unidentified TMZ source alleged that Wilkinson was desperately pleading for someone to get her a doctor. The Independent has contacted Wilkinson’s representatives for comment. Earlier on Wednesday, Wilkinson had posted a selfie on her Instagram, writing: “Checking out the best Beverly Hills has to offer. Always on the look out for amazing properties for my clients.⁠” The star’s most recent reality TV adventure has been Kendra Sells Hollywood, which chronicles the former Playboy playmate’s journey as she makes her foray into the luxury real estate business with the help of revered real estate power player, Douglas Elliman. Wilkinson has reportedly been learning from Elliman since 2021. In June of this year, the show released its second season on the streaming platform, Max. Throughout her hospital stint, her ex-husband Hank Baskett, 41, has reportedly stayed by her side. The couple share two children, Hank IV, 13, and Alijah Mary, 9. Wilkinson and the former NFL wide receiver married in 2009, but after nearly ten years of marriage, the pair filed for divorce. Combined with the end of her reality show Kendra On Top on E!, Wilkinson admitted on PodcastOne’s On Display with Melissa Gorga, that both endings “triggered [her] depression.” “I went through a divorce, lost everything I knew, which was my TV show. I had a TV show every year until my divorce,” she explained. “Then my divorce happened and all of a sudden, now I’m left with no marriage, I’m left with no show, I had to move into a little house – I didn’t understand what was going on and all of a sudden I had to do some intense healing.” Wilkinson told Real Housewives star Gorga that the end of her relationship began during a four-year period in which she said she “didn’t have fame”. She continued: “I didn’t have everything I knew for a really long time. I didn’t know who I was. I was so lost.” Wilkinson said that her kids were the ones to give her the push to “stay alive, to keep going, to drive them to hockey and basketball and smile and watch them do everything. They’re the ones who kept my heart beating.” Read More Sophie Turner seen partying in Birmingham as divorce from Joe Jonas confirmed Meghan Markle has ‘adorable’ reaction after Prince Harry takes a selfie at Beyoncé concert Why are we assuming Kylie Jenner and Timothée Chalamet are intellectually incompatible? Gisele Bündchen announces new cookbook with family favourite recipes Travis Barker speaks out about Kourtney Kardashian’s fetal surgery amid pregnancy Mother defended after calling daughter’s father ‘creepy’ over name choice for newborn

Kendall Jenner and Gigi Hadid were accompanied by none other than Travis Scott, all three serving their best looks for dinner

Jurgen Krauss’s elimination from the 2021 Great British Bake Off caused such a scandal, Ofcom received 115 viewer complaints. The lovable German baker was seen as a top competitor, winning three star baker prizes before being booted off in the semi-finals. Nearly two years on, Brighton-based Krauss, 58, has no hard feelings – but he did see the uproar coming. “I had a feeling there would be complaints – a feeling that people would take it very seriously,” he says. But he still has only good things to say about the show, noting the “overwhelmingly positive reaction was quite amazing”, and crediting the experience with boosting his baking skills massively. He speaks particularly fondly about the period before the competition started, when the contestants were in a bubble and testing their recipes. “We had nine weeks to prepare one signature and one showstopper each week and submit the recipe – that was really a huge time for growth,” he says. He calls this a period of “non-stop new ideas, non-stop new processes”, adding with a wry laugh: “Most of the things I’d done in the tent I’d never done before, and some of them I’ve never done since, [and] I’m not sure I’ll ever do them again. It was tough – it was amazing.” Many of the bakes Krauss made on the show were inspired by his childhood in the Black Forest, Germany. This formed the start of his new cookbook, aptly called German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond. “During Bake Off, the briefs of all these signature bakes often included references to childhood that really reconnected me to my culinary home, to the Black Forest and the cooking of my parents, the things I liked to eat as a child or teenager, or while I was studying.” Some of Krauss’ favourite food memories growing up are from the period before Christmas. “My brother and I, we were always in the kitchen with my mother, we were always part of cooking and baking Christmas – the time before Christmas was always amazing,” he remembers. “It was fun, getting hands sticky in dough and tasting it all, and using ingredients like kirsch [brandy made from cherries]. I didn’t think much of it, being able to make cakes like cheesecakes or Linzer torter [a spiced tart that would kick off the Christmas period in Krauss’ household]. “But then much later, after the move to England [in 2003], I really took a deep dive into making bread. After 10 years or so, I really was craving German bread.” From apple marzipan tarts to the classic Black Forest gateau, Krauss’ book is an ode to his childhood and where he grew up. “Black Forest is an interesting region, because it has influences from France and Austria,” Krauss explains. “It had a varied history. It was Austrian for almost 200 years – you get dark breads, but rye isn’t such a dominant grain as it is in other German areas. That’s the Austrian influence – you get a lot more wheat and you get things like pancakes and dumplings, more than in other German areas, which is clearly inspired by the Austrian kitchen. “You have also a huge influence from France and Alsace in terms of day-to-day cooking, so it’s a bit of a conglomerate.” Despite its name, Krauss suggests the Black Forest gateau was actually invented in Dortmund – a city around five hours’ drive away from his home. “But it has become iconic because on the borders of the Black Forest in the Rhine Valley there are huge orchards and cherries grow very well there. Making kirsch has a long tradition, making fruit brandies has a long tradition in the Black Forest because of that.” Other recipes in the book include the Flammkuchen, or what Krauss describes as “kind of a Black Forest pizza”. “It’s an unleavened bread, so you could say it’s a matzah with sour cream on it, and you can put lardons on it, onions, or you can make it sweet with cinnamon sugar and apple slices. It’s really so easy – you can have it ready in 20 minutes, from start to finish. You just need to have an oven that goes really hot.” While the book is all about traditional German baking, Krauss has added the occasional modern twist. He says animal products are prominent in German cooking, “And they don’t run very strongly through my bakes in the book, because I wanted to make it appealing to a very wide audience. So I didn’t use lard, where a traditional Black Forest baker would probably use lard or lardons – things like that. I definitely scaled back on that. You would make dumplings or doughnuts in lard, you would fry them in lard – this sort of thing has lost its appeal over the last few years I think.” While he’s still known to many as “Jurgen from Bake Off”, Krauss says he’s come a long way since the show. “I feel much more in command of things,” he muses. “It feels a lot easier for me to change things. I got to a stage in bread baking where I can go fancy and know the outcome will be OK. I never had that with sweet things before Bake Off. “But now I can see how to change ingredients and how recipes work in general – so that’s a huge change.” ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). 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Caleb Williams is going to do more work for Wendy's than Brady Quinn, and quite possibly the late, great Dave Thomas. All the while, many Oklahoma football fans are in absolute shambles over this.

It’s possible that you’ve never paid much attention to London’s gallery and museum restaurants, but once you start looking for them, there are many. The British Museum’s Great Court Restaurant, under its iconic glass ceiling; Skye Gyngell’s temple to veg, Spring, at Somerset House; high-end tapas at José Pizarro at the Royal Academy of Arts. They’re not the edgiest joints in town, nor somewhere you’d drop in for an impromptu bite. Instead, what they’re great for is a gift – an art fix and a posh lunch or dinner as a day out. I have such a food-and-art pairing in mind when I take my dad to The Portrait, the new Richard Corrigan restaurant at the National Portrait Gallery. Tucked at the top of the Trafalgar Square building, in a former glass-edged event space where windows are filled with a pleasing cityscape of London rooftops, it opened on 5 July, the final touch to a major three-year renovation of the gallery that finished in June. It’s open for lunch Sunday to Tuesday, and both lunch and dinner Wednesday to Saturday. The Portrait also opened just days after the launch, to much fanfare, of Sir Paul McCartney’s NPG exhibition Eyes of the Storm. A behind-the-scenes look at The Beatles’ dizzying rise to fame in 1963 and ’64, followed by fine dining, sounds right up mine and my dad’s street – a classic central London day out. The NPG has certainly had a glow-up since I last visited. A polished new entrance hall and welcome desk, gliding escalators, vividly painted galleries and rehung portraits. After marvelling at McCartney’s handwritten lyrics to I Wanna Hold Your Hand, and the youthful ease and joy of an off-duty John Lennon frolicking in Miami, we drop in on the Tudors before heading up to The Portrait. It’s a rather corporate-feeling but convivial scene, with linen-trousered and pastel-shirted guests talking art over elegant plates of fish and meat, gleaming glassware and white napkins. What jazzes up the simple pine tables and steel-framed open kitchen is the view: a long, slim panorama featuring the National Gallery’s ornate dome, the London Eye, Nelson’s Column, the Houses of Parliament and the tower of St-Martin-in-the-Fields. Along one sloping wall is a butter-yellow mural of the gallery’s exterior, which marketing materials tell me are bespoke linen panels by wallpaper-maker-to-the-stars de Gournay – but otherwise the Brady Williams Studio has kept the design light and minimal, letting the view, and the food, do the talking. Here’s what it has to say: instantly intriguing things about artichoke with crab mayonnaise and kombu (kelp seaweed powder), “snails bolognaise” over conchigliette, a duck heart vol au vent, pig’s trotter with borlotti beans and something described only as “cauliflower, yeast, seeds”. (We skip that one.) Much of it is what you’d expect from Corrigan – earthy flavours from the UK and Ireland, plenty of fish and veg present, but with a few curiosities thrown in. We kick off with Carlingford oysters zinged up with ginger, lime and coriander – “This is no stuffy seafood restaurant”, they clearly declare. My dad is presented with his artichoke starter, a glorious fan of outer petals cupping a nicely roasted centre, topped with a crab-rich seafood sauce and umami-packed powder. Both are light, flavour-packed and made for a champagne toast. Next we dig into that escargots bolognese, and pork with barigoule of fennel and apricot mustard. The bolognese is rich and nicely seasoned with a pleasantly meaty texture, but the pasta shells fall slightly flat with a fairly bland, creamy sauce; I long for a more moreish dish where the pasta enhances rather than simply supports the bolognese. The Huntsham’s Farm pork wins more points with its melting richness, set off by the vinegary tang of the fennel and peppery-fruity sauce. Our friendly and approachable waiter talks through some wine-by-the-glass options for us, picking out a refreshing Sauvignon Blanc and a Chianti to suit our respective dishes. Service is quick and efficient, but with no trace of being rushed through and out – there’s plenty of time to linger and talk over the view. Which we do for well over an hour and a half, given we can hear each other clearly (always a bonus for a dad and daughter meet-up). Unusually for both of us, we indulge in a pudding: I can’t resist the English cherries with goat’s milk ice cream, a fabulous clash of jammy sweetness and savoury tartness. Dad goes for the rum baba, soaked in a generous boozy sauce with enough fresh pineapple to cut through the sweetness. Like our choices of sides – olive oil mash and broccolini with almonds – everything is instantly appealing while having some sort of flourish we may not have had before. When I thought of a gallery lunch, I pictured perfectly fine fish fillets and chicken cutlets, rather than my first snail pasta dish, my first goat’s milk ice cream and my first Asian-spiced oyster all in one sitting. With dainty-portioned mains at £22-£32, there are no bargain bites, but the style of food and the option of set menus (£28 for two courses, £35 for three) feels nicely suited to an exhibition ticket as a present or treat. You could easily jazz up that £28 prix fixe with a £15 glass of champagne or The Portrait’s strawberry and balsamic bellini. A meal here can be as good value and restrained or lavish and decadent as you make it – surely true of any day out in the capital. And with most of the National Portrait Gallery free to view (not to mention freshened up, with the visitor experience streamlined) it’s a fabulous upgrade for a low-key afternoon of art. The Portrait Restaurant, The National Portrait Gallery, St Martin’s Place, London WC2H 0HE | 020 3872 7610 | theportraitrestaurant.com Read More The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Forest Side: Heavenly Cumbrian produce elevated to Michelin-starred proportions Papi: Pandemic troublemakers’ restaurant is a fun, flirty hit The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season It’s easier to make baklava at home than you might think

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