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Edward Enninful, the Ghanaian-British journalist known for championing diversity in the fashion industry, will step down from his role as British Vogue editor-in-chief. The fashion editor is set to take on a new role at Condé Nast as global creative and cultural advisor of Vogue. On Friday (2 June), the 51-year-old editor announced in an internal memo to staff that he will step into an “editorial advisor” role in 2024. In the memo, per Vogue Business, he addressed the heads of editorial content at Vogue France, Vogue Italia, Vogue Spain, and Vogue Germany, all of whom report to him. The move seemingly marks the end of his historic run as British Vogue’s first man, and first Black editor, to hold the title of editor-in-chief. “I am excited to share that from next year I will be stepping into the newly appointed position of editorial advisor of British Vogue and global creative and cultural advisor of Vogue, where I will continue to contribute to the creative and cultural success of the Vogue brand globally while having the freedom to take on broader creative projects,” the memo read. "For now everything remains the same, and I’m so excited about what the future holds for us. I would like to thank Roger [Lynch] and Anna [Wintour] for their continued support,” he said. Since his induction as editor-in-chief of British Vogue in August 2017, Enninful has made strides towards diversity and inclusion in fashion. Most recently, he helmed the magazine’s first braille editions for blind and partially sighted people, and included activist Sinead Burke as one of five stars with disabilities on the cover of British Vogue’s May 2023 issue. The new position comes amidst rumours of a rift between Enninful and Anna Wintour, the longstanding editor-in-chief of American Vogue. Despite speculation that Enninful will replace Wintour as the head of American Vogue when she eventually retires, Condé Nast insiders believe that there has been a “great tension” between the two fashion powerhouses. His stepping down comes just two days after Wintour announced the second annual Vogue World will make its way to London in September ahead of London Fashion Week. Sources say that her decision to hold the fashion extravaganza, which aims to celebrate British art and culture, in Enninful’s so-called dominion was “incredibly annoying for him” and that the US-based editor was treading on his toes. Perhaps the biggest loss is for Condé Nast, who seemingly chose the 73-year-old global editorial director of Vogue over Enninful – despite his impact in fashion and diversity. However, both Enninful and Condé Nast have previously denied rumours of a rift between the fashion giants, and he thanked his former boss in the memo announcing his departure. Enninful, who had once been considered a protégé of Wintour, began his career at Condé Nast when he was appointed fashion director at W magazine in 2011. He has also contributed to Italian Vogue since 1998 and American Vogue since 2006. He succeeded Alexandra Shulman as British Vogue editor-in-chief in 2017, a role she had previously held for nearly 25 years. In his internal memo, Enninful noted that Condé Nast will begin its search for “head of editorial content” at British Vogue, rather than the coveted title of editor-in-chief. He will continue to report to Wintour in his new role as global creative and cultural advisor of Vogue. Read More Vogue editor Anna Wintour announces Vogue World 2023 is coming to London British Vogue’s first braille edition released to ‘delight’ of editor Edward Enninful condemns lack of diverse models during Fashion Month Barbie stars Margot Robbie, Issa Rae and Simu Liu react to their own doll replicas Amanda Holden’s most extravagant fashion from the BGT live shows Brooke Shields says she ‘fought’ against her daughter becoming a model

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Every beauty buff knows that exfoliation is a key part of any skincare routine. Whether you use a physical scrub or a hydroxy acid solution that penetrates below the surface, sloughing away dead skin cells is essential for maintaining a smooth, glowing complexion. When it comes to hair care, it’s easy to forget the importance of looking after your scalp, but experts warn the consequences of neglecting the skin on your head can be serious. “How healthy your scalp is has a direct effect on how healthy your hair grows,” says says trichologist and Viviscal ambassador Hannah Gaboardi. “Scalp issues such as dandruff and psoriasis are linked to hair breakage. Having poor scalp health can also lead to premature hair loss.” While we talk about washing our hair, lathering up with shampoo is about keeping the scalp clean too. “Our scalps collect dust, dirt, oils and dead skin cells which can all lead to a breeding ground for fungi and bacteria,” says Anabel Kingsley, trichologist and brand president at Philip Kingsley. “Malassezia yeast – the root cause of dandruff – breeds in an oily scalp environment, contrary to popular belief that it’s a dry scalp issue.” How can you tell if your scalp health is suffering? “Some of the first things I tell my clients to look out for if they are having issues with their scalp is if it becomes itchy, starts to burn, hair loss and dandruff,” Gaboardi says. Kingsley says others signs may include: “Irritation, flaking, pustules, odour, scabbing, bleeding and excessive oil.” She continues: “Perhaps it’s because we cannot see our scalp, but it’s very often neglected, and common sense tends to go out of the window when it comes to looking after it.” So what does a sensible scalp care routine look like? The good news is that it’s not complicated, and only requires two steps. The first step is cleansing, which you’re probably already doing if you shampoo your hair regularly. “A clean scalp promotes good cell turnover, leading to super healthy strands,” says Gaboardi. “When your hair and scalp aren’t covered in the build-up – whether it be dead skin cells or product, you are less likely to suffer from dandruff.” Contrary to the recent TikTok trend for ‘hair training’ – leaving your locks unwashed for as long as possible so they produce less oil – frequent shampooing is best, according to our experts. “Daily if your hair is fine, or at least every third day if you have coarse or coiled hair textures,” says Kingsley. “You wouldn’t leave three days between washing your face, and you likely wouldn’t wear the same outfit more than a few times before washing it – apply the same thinking to your hair.” The second step is exfoliation, which can be done in tandem with your shampoo. “I always recommend incorporating a scalp massage into your routine which increases hair thickness and stretches the cells of hair follicles to produce fuller strands,” says Gaboardi. “It’s also thought that direct stimulation and stretching of human dermal papilla cells may help dilate blood vessels beneath the skin encouraging hair growth.” She likes to use a massaging tool with spiky (but soft) plastic bristles once or twice a week: “Put the shampoo on first, then massage it into your scalp. This is a great way at exfoliating the scalp and removing any dead skin cells.” Alternatively, you can apply a specially formulated scalp serum or mask. “Scalp masks containing gentle chemical exfoliants are great for general scalp health, but especially for those who suffer from dandruff and seborrhoeic dermatitis as they help to remove dead skin cells,” says Kingsley. Don’t be too heavy-handed, she warns: “You should not scrub a scalp mask into your skin – gently but firmly massage it in. “Most masks are formulated to be left on for up to an hour, but read the directions on the packaging as this will vary.” There’s one other benefit to giving your scalp a bit of TLC, Gaboardi adds: “Your hair products are able to penetrate your scalp better and easier, leading to more effective results.” Skincare for hair: 8 effective products to cleanse and exfoliate your scalp 1. The Body Shop Ginger Shampoo Bar, £10 2. Ffør Purify: Scalp Cleanse, £22 3. Philip Kingsley Flaky/Itchy Scalp Anti-Dandruff Mask, £20 4. Boots Ingredients Exfoliating Scalp Serum With Salicylic Acid, £2.55 5. Arkive The Root-ine Scalp Scrub, £6, Boots 6. Ful Detox Scalp Treatment, £30 7. Ful Scalp Massager Shampoo Brush, £9.50 8. Body Proud Sami the Duck Scalp & Body Brush, £8.95 Read More Why do some people love horror movies? TikTok influencers warn about ‘potent’ steroid cream risks among black women – dermatologist explains the risks House of the Year 2023 shortlist revealed by Royal Institute of British Architects Fatima Whitbread supporting new fostering campaign, as research finds ‘misconceptions put people off’ 5 key coat trends to complete your autumn/winter wardrobe 12 ways to weave some woodland wonder into your home

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With Glastonbury kicking off today, it’s safe to say that festival season is officially in full swing. Didn’t manage to get tickets this year? Not to worry! From food to tunes, here’s everything you need to recreate the ultimate Glasto experience at home… Dress to impress It’s time to whip out the flower crowns and get decked out in your best festival gear – just because you’re at home, doesn’t mean you can’t dress to impress. Think fancy dress, glitter, fringing… anything goes! If you’re looking for inspo, try searching “Glastonbury festival fashion” on Pinterest and scroll until your heart’s content. Crank the tunes up What’s a festival without music? If you have a projector, you could get out in the garden and stream the official Glasto set, or simply pop the Spotify Glastonbury 2023 playlist on and have a boogie. Even better, if you have musically gifted friends in your group, get them to get their instruments out and put on a headline show of their own. Enjoy a festival feast Of course, music is important, but food is also an essential part of the festival vibe. Get inspired by Glastonbury’s food stalls with these recipes… Halloumi, chip and tzatziki pitta with salad Serves: 2 Ingredients: 1 garlic clove 1 tsp dried oregano 2 wholemeal pittas 1 midi cucumber 50g baby leaf salad 200g halloumi 2 white potatoes 80g natural yoghurt 15ml white wine vinegar 5g mint 1 red onion Method: 1. Preheat the oven to 220C/200C (fan)/gas 7. Boil half a kettle. Peel and finely slice the red onion. Add the sliced red onion to a bowl, cover with boiled water and set aside for later. 2. Cut the potatoes (skins on) into thin chips, then add them to a baking tray with the dried oregano, a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp. Meanwhile, peel and finely chop (or grate) the garlic. 3. Strip the mint leaves from their stems and chop them roughly, discard the stems. Grate half the cucumber and slice the rest into batons. Add the chopped garlic, chopped mint and grated cucumber to a bowl with the natural yoghurt and mix it all together – this is your tzatziki. 4. Drain the sliced red onion in a sieve and rinse under cold water. Return to the bowl and add the white wine vinegar with a generous pinch of sugar. Stir to combine and set aside to pickle – these are your quick-pickled onions. 5. Slice the halloumi widthways into 4 equal-sized strips. Then slice each strip in half so you are left with 8 halloumi sticks. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the halloumi sticks and cook for 2-3 min on each side or until golden. 6. Once the chips are almost done, add the pittas to the tray. Return the tray to the oven and cook for 2-3 min or until warmed through. 7. Wash the baby leaf salad, then pat it dry with kitchen paper. Fill the warmed pittas with the chips, golden halloumi sticks, cucumber batons and a handful of baby leaf salad. Top with the tzatziki and quick-pickled onions then wrap in the tin foil to hold it all together – these are your halloumi, chip and tzatziki pittas. Serve the halloumi, chip & tzatziki pittas with any remaining tzatziki and baby leaf salad to the side. Fluffy bao buns Makes: 12 Ingredients: 7g fast-action yeast 2 tbsp caster sugar 340g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda Bamboo steamer or bain-marie Method: 1. Combine the yeast and sugar in a bowl with 150ml of warm water. Mix and set aside for 10-15 mins. Sift in the flour, baking powder, bicarb and a pinch of salt, then combine to form a dough ball. 2. Knead onto a floured surface for 5 minutes, until the dough is perfectly smooth. Place it in a greased bowl, cover with a towel and leave to rise in a warm place for 1 hour. 3. Place twelve 1-cm squares of baking paper on a large baking tray. Roll your dough until it’s ½cm thick and cut out twelve circles with a 7cm round cookie cutter. 4. Place each circle on a square of paper and brush with veg oil (so they don’t stick when folded). Fold each one in half, cover the tray with cling film and leave in a warm place for another hour to puff up. 5. Once risen, steam in batches for 9-11 minutes until cooked through. Add your chosen filling and serve warm. DIY double cheeseburger Serves: 2 Ingredients: 2 sesame seed buns 400g minced beef 1 tsp vegetable oil 4 slices of cheese ¼ iceberg lettuce (finely shredded) 2 gherkins (sliced) ½ white onion (finely diced) For the burger sauce: 2 tbsp mayonnaise 2 tbsp ketchup 2 tsp yellow Mustard 1 tsp smoked paprika 1 tbsp pickle juice ½ tsp cayenne pepper Method: 1. Generously season your beef mince with salt and pepper in a bowl and mix until sticky to the touch. Divide the mixture into 4 equal portions, shape them into patties, and pop them into the fridge on a parchment-lined tray. 2. Whip up your burger sauce by combining all your ingredients in a bowl and giving it a good mix. 3. Slice the burger buns into 3 and toast them in a dry frying pan until golden brown. 4. Heat a frying pan on medium heat with a splash of vegetable oil and fry your patties for 5-7 minutes. Top tip: use a spatula or burger weight to keep your patties flat while cooking. 5. Add a slice of cheese to each patty and turn off the heat when the cheese starts to melt. 6. Build your Gousto Burgers with shredded lettuce, a cheesy patty and a layer of sliced gherkin, diced onions and burger sauce. Pop in the middle of your burger bun and repeat. Don’t forget the bar Enjoy some delicious summery cocktails with these recipes. Mojito Ingredients: Juice of 1 lime 1 tsp sugar Small handful of mint leaves, plus more to serve 60ml white rum Soda water, to taste Method: 1. Slap your mint leaves between your palms once, then add them to a small jug. 2. Gently muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go. The end of a rolling pin works well for this. 3. Pour into a tall glass and add a handful of ice. 4. Pour in your rum and give it another stir with a spoon. 5. Top up with soda water, garnish with mint and serve. Bellini Ingredients: 500 ml peach purée or peach nectar 1 bottle of prosecco Method: 1. Fill your glasses with 1/3 peach purée. 2. Top them off prosecco, and serve. Gousto offers over 250 recipes from expert chefs to choose from each month, from £2.99 per portion. Visit gousto.co.uk for more information.