Toto Wolff insists any view of George Russell dramatically losing form in 2023 is a “myth” as the Mercedes boss defended his driver. Russell, in his first season with Mercedes, finished above team-mate Lewis Hamilton in 2022 by 35 points – and also won the first F1 race of his career in Brazil – but has seen the roles reverse this year. The 25-year-old is currently seventh in the world championship standings, 57 points behind Hamilton, and retired late on in Sunday’s Dutch Grand Prix due to a puncture caused by a tangle with Lando Norris. Yet Wolff believes talk of Russell’s under-performance in the first 13 races of this season have been exaggerated. “I’ve never bought into this thought,” Wolff said, after Sunday’s race. “When you and I are having a bad day, nobody knows, but if a driver has a bad day and he’s probably a tenth off, that makes all the difference in qualifying. “So all drivers have days that are not so good and we’ve seen these ups and downs with George but the quality of the driver I’ve never doubted a minute. “He was able to shine [in qualifying], put the car on P3, had a problem-free qualifying and no traffic so I haven’t seen any pattern change. “I’m trying to really bang it into his head that he hasn’t lost his form, that it is just the myth that he’s making up. “You don’t unlearn to driver and you don’t lose your form. You can have ups and downs like all of us have but every single weekend when things have gone against him, it was pretty clear why that was and it wasn’t the driving.” Russell has a chance to get back to points-scoring finishes this weekend at the Italian Grand Prix in Monza. Read More Lewis Hamilton says ‘totally wrong’ weather forecast cost Mercedes a podium spot Max Verstappen survives dramatic rain chaos to claim record-equalling victory at Dutch GP Christian Horner hails ‘untouchable’ Max Verstappen as best driver in the world Christian Horner hails ‘untouchable’ Max Verstappen as best driver in the world Lewis Hamilton says ‘totally wrong’ weather forecast cost Mercedes a podium spot Max Verstappen survives dramatic rain chaos to triumph at Dutch Grand Prix

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Kim Kardashian’s shapewear company Skims is now worth US$4bn (approximately £3.09bn) after a new funding round raised US$270m (£209m). This makes Skims a unicorn company four times over. A unicorn company refers to startup companies with a value of more than $1bn. The company, co-owned by Kardashian, 42, and her business partner Jens Grede, plans to announce its new valuation today (Wednesday 19 July), according to the New York Times. Its previous valuation given by investors was $3.2bn. The reality TV star, best known for starring in 20 seasons of Keeping Up With The Kardashians and The Kardashians, said in an interview: “It has grown quickly and we’re so proud of that. We’ve had a really good flow of product launches.” Kardashian launched Skims in 2019 as she wanted to create shapewear that fits her own skin tone and body type. The brand has since released numerous ranges, including loungewear, maternity wear and swimwear. In 2021, the success of the brand increased Kardashian’s net worth to US$1bn, which earned her a spot on Forbes’ World Billionaires List. Last year, when Skims hit its US$3.2bn valuation, it was estimated that Kardashian became US$600m richer. The company secured US$240m in a funding round led by hedge fund Lone Pine Capital, as well as previous investors. Grede, who is Skims’s chief executive, said in an interview that the company was now profitable and on track for US$750 million in sales this year, up from US$500 million in 2022. Grede said nearly 70 per cent of the company’s overall customers are millennials or Gen Zs, while about 15 per cent of the company’s online customers come from outside of the US. Over the last year, he said that 11 million people have joined waiting lists to buy the brand’s most popular items, which regularly sell out. Skims’ bestseller products include its viral “seamless sculpt bodysuit”, which comes with extra compression at the core and waist areas to create a “figure-enhancing” look. The product description says the bodysuit will “flatter your bust, and rounded butt pockets for a lifted look”. Another bestseller is the “soft lounge long slip dress”, a basic maxi slip dress with a body-hugging fit. For a recent collection launched by the brand, British singer-songwriters Raye and PinkPantheress were enlisted to promote it, along with Bronx rapper Ice Spice. The Kardashian family are also responsible for a myriad of viral beauty and fashion companies. Kim also owns a skincare brand named SKKN BY KIM, which sells a nine-product step-by-step routine for “radiant skin”. Kim’s half-sister, Kylie Kenner, is the founder of beauty brand Kylie Cosmetics, which sells makeup and skincare products. Meanwhile, Khloe Kardashian is the co-founder of Good American, a self-claimed “fully inclusive fashion brand” and Kendall Jenner owns the alcohol brand 818 Tequila. Read More Between Brexit and Covid, London’s food scene has become a dog’s dinner – can it be saved? Influencer Annabelle Ham dies at age 22: ‘A light to the world’ Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Woman claims Skims bodysuit ‘saved’ her life after she was shot four times TikTokers are showing off pink outfits they’re going to wear to watch Barbie movie Florence Pugh’s fans praise star for saving Emily Blunt from wardrobe malfunction

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The next time you eat something with your hands, take a moment to notice how it feels on your fingertips before taking a bite. If it’s a burger, are the buns smooth or covered in a smattering of sesame seeds? When you put pressure on them with your fingers, does the bread squish down or is it more of a crumby affair? Then, when you finally take a bite, notice how satisfying it is to sink your teeth through its layers; soft bun giving way to crunchy lettuce or onion, to oozy cheese to, finally, juicy patty. Now think about how different it would be if you had used a knife and fork. Eating with one’s hands is an immensely pleasurable experience. While in the West, the act is usually confined to foods encased in bread or pastry, Indian, African and some other Asian cultures are more adept at using their fingers for dishes that might seem too “messy” or “sticky” on this side of the world. One of my favourite dishes is banana leaf rice, which at its core comprises of rice, vegetables and curry. I mix each element of the dish and use a pinching motion with all five fingers to construct the perfect bite, before sweeping it up in a quick motion and delivering the food to my mouth. I find that it forces me to really consider each bite, from what flavours and textures I want it to contain, to how large a portion I can manage. Up until a few months ago, I never really thought about how often I eat with my hands. Like many people, I associated it closely with Indian meals and always thought that Western culture was too obsessed with polite society to really dig their fingers in. This is still true, to an extent – many South Asians who grew up eating with their hands report being looked at with horror when they attempted to do the same in public here. But, after witnessing my very white British husband happily dig into banana leaf rice when we began dating, and having conversations with friends about the topic, I’ve come to realise that eating with our hands is a much more universal act than I thought. For example, burgers, pizzas, hot dogs and chips are all eaten by hand – unless you’re eating one of those beastly burgers that tower too high and need to be deconstructed. Then there’s things like fried chicken or shellfish, which are simply easier to pick up, pull apart and pry open using your fingers. Foods like Mexican burritos and tacos or Japanese sushi are commonly picked up by hand and devoured. Some people enjoy eating salads by hand, finding it easier to use pieces of lettuce filled with dressing and other ingredients like edible spoons. A surprising proponent of this was Sylvia Plath, who wrote in the third chapter of her 1963 novel The Bell Jar that she observed a poet eating a salad “with his fingers, leaf by leaf”, making it “seem to be the only natural and sensible thing to do”. The more I think about it, the more I realise that my hands are my favourite utensil. No one is delicately picking up crisps with chopsticks or forking a French fry. All manner of flat breads – from parathas and naans to injeras – beg to be torn apart by hands and used to mop up dhal and curry. I would never think of eating a sandwich with a fork and knife, any more than I would for a Taiwanese bao. It just seems wrong. On this side of the world, cutlery has reigned supreme until very recently. Primitive humans have been carving knife and spoon-like implements for centuries, while the fork is a surprisingly modern invention. According to the Smithsonian Magazine, a Byzantine princess debuted a golden fork at her wedding feast in Venice 1006, which disgusted locals who ate using their fingers and knives. One Venetian apparently condemned such a tool and said: “God in his wisdom has provided man with natural forks – his fingers. Therefore it is an insult to him to substitute artificial metal forks for them when eating.” There’s perhaps also an aspect of self-consciousness being thrown out the window when we eat with our hands. It banishes the concept of formality and Anglocentric ‘table manners’ Surekha Ragavan Despite the initial rejection, forks became a mainstay across Europe after 1533 when Catherine De Medici, wife of Henry II, hauled a collection of silver forks from Italy to France in 1533. Three hundred years later, the full set of silverware as we know it had integrated itself into everyday life in Europe. Manners-obsessed Victorians then made up all sorts of etiquette rules, from how to hold a fork, to the myriad of different-sized cutleries with very specific purposes – like fish knives and dessert spoons. These became class markers, separating the upper echelons of society with their dinky utensils from the lower classes, who worked too much to care about which spoon went where. But one thing could be agreed upon – eating with one’s hands was considered impolite and vulgar in almost all culinary situations. That is, until about a decade ago when DeBrett’s, the British authority on etiquette and behaviour, declared in their 2012 guide that “table manners are no longer about adhering to a rigid, and outdated, code of conduct”. The experts named foods like pizza and calzone as “acceptable” foods to be eaten using your hands. It also advised such adventurous eaters to create “as little mess as possible”, sit up straight and ensure you “never put your elbows on the table”, proving that some old habits die hard. Bristol-based restaurateur Rashintha Rodrigo, one of the five founders of Sri Lankan restaurant group The Coconut Tree, says he eats almost anything with his hands – even a roast dinner. “I start with a fork and knife but always find myself picking pieces of chicken or potato off my plate with my fingers towards the end of the meal,” he laughs. He also grew up eating rice and curry with his hands in Sri Lanka, and felt self-conscious about doing the same when he moved to Britain. But these days, he finds it liberating. “It’s become more accepted in the past five or six years and more people are curious about it,” Rodrigo says. Surekha Ragavan, founder of Periuk, a digital archive of heritage Malaysian recipes, also finds freedom in the act. “There’s perhaps also an aspect of self-consciousness being thrown out the window when we eat with our hands. It banishes the concept of formality and Anglocentric ‘table manners’,” she says, reminding me of another observation by Plath in The Bell Jar. The author’s liberation is slightly different, though, as she wrote: “I’d discovered, after a lot of extreme apprehension about what spoons to use, that if you do something incorrect at a table with a certain arrogance… nobody will think you are bad-mannered or poorly brought up. They will think you are original and very witty.” Those who advocate eating with hands often also say it makes the food taste better, but no one seems to be able to pinpoint why. Jose Pizzaro, the acclaimed Spanish owner and founder of the Pizarro group of restaurants, describes it as “the best way to eat”. “It’s a visceral pleasure that’s really hard to beat,” he says. “It creates a sort of magical connection between you and the food. If you’ve never eaten a big, fat, juicy prawn covered with garlic and lemon with your hands, and then go through the ritual of pulling off the legs and the shell and then sucking the brains out – you haven’t lived!” But why is the tactile sensation of touching food so delightful? Some opine that touching your food is beneficial because you can gauge food temperature better with your fingers, and so run a lower risk of burning your tongue. Others claim that your fingers have “healthy bacteria” on them that get transferred into your digestive system when you eat with your hands, but these are difficult to quantify. However, Charles Spence, professor of experimental psychology at the University of Oxford, believes the pleasure lies in our perception of food, as opposed to any other physical benefits. In his review of how the experience of eating changes when people eat with their hands instead of cutlery, Spence found that having more direct, tactile contact with food appears to “enhance the experience” of eating and drinking. “There’s a lot of sensory input that happens even before we put the food in our mouth,” he says. “Just by using our sensitive finger pads, we almost anticipate how tasty something is going to be before it reaches our tongue.” There’s practicality in using our hands to eat, too. We can determine how ripe a fruit is by squeezing it gently, or figure out if something is going to be soft or crunchy before biting into it. Of course, there are some dishes that are simply not hand-friendly. Noodles, pasta and soups obviously require cutlery to eat, but there’s nothing to stop us from taking more joy in the foods we can eat with our hands. If you’ve never tried handling anything beyond a sandwich or a pasty, I fully encourage you to try something new. Take a leaf out of Plath’s book with your next salad, perhaps, or take the plunge into some rice and curry. It will require practice to develop the skill of eating without dropping rice absolutely everywhere, but I promise you, it’s worth it. Read More Adorable, cuddly… evil? How the Furby took over the world ‘You think it’s going to be a money making machine’: How modern life killed the hobby The dish that defines me: Mallini Kannan’s baked honey-soy salmon 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers The dish that defines me: Mallini Kannan’s baked honey-soy salmon