Six months ago, it was all so rosy for Red Bull. Four races into the 2023 season and it was two apiece for Max Verstappen and Sergio ‘Checo’ Perez, with the Mexican seemingly signalling his intent to be a genuine contender for the championship with a sprint and race victory in Azerbaijan. After all, no car could come close to the speed generated by Red Bull design-guru Adrian Newey and his team of top-tier engineers this season. Even in Miami a week later, Perez looked set to take the lead in the standings after claiming pole position, with Verstappen down in ninth. But since the Dutchman stormed to victory, propelling past his team-mate with relative ease, it has been one-way traffic. And while Verstappen has won every race bar one since then, amid an unprecedented winning streak, Perez’s form has fallen off a cliff. Since Miami, Perez has recorded just four podiums in 13 races in the fastest car on the grid – and none in his last four meets. On the contrary to challenging Verstappen for the title, he is now looking over his shoulder as he tries to seal second place. “I think there was a decisive moment this year which was probably in Miami where Checo had, if you like, an open goal,” said his boss Christian Horner. “He’d won two races in Azerbaijan and Saudi and you could see his confidence was high. “I think that Max, winning that race… I think mentally that was quite a brutal one for Checo to deal with.” Nothing, in fact, symbolised Perez’s struggles more than when he handed Verstappen the title by crashing out of the sprint race in Qatar, tangling with back-of-the-pack cars down the order. The Dutchman did not even need to finish to wrap up championship No 3. And so, quite inevitably and despite holding a contract until the end of 2024, speculation has swirled about Perez’s future. Some of the criticism has been justified, but some has been over-the-top for a man who has dedicated the last 13 years of his life to Formula 1. Last month, the 33-year-old revealed he’d hired a mental coach to “become the best version of myself at home, but also as a driver.” But while no one can question his dedication to the sport, Red Bull can ill-afford to carry a passenger next season amid their current period of domination. A lack of obvious contenders to replace him – with the likes of Lando Norris and Alex Albon all held under long-term contracts – helps his cause and Perez does indeed have his short-term future in his own hands. Yet Albon’s own demise at Red Bull at the end of 2020 shows Horner and Helmut Marko aren’t afraid to ruffle feathers if needs be. Watching across at the sister team as well is nine-time grand prix winner Daniel Ricciardo, desperate for another shot at the big time. So, what can Perez do? By the end of the season-finale in Abu Dhabi next month, he needs to have secured second in the championship. That is the minimum. Such is Red Bull’s ridiculous pace this year, being caught by the Mercedes of Lewis Hamilton would represent something of a downbeat conclusion at the end of a peerless year for Red Bull, who’ve never registered a one-two season-end finish. But what Perez will want most of all is a statement performance; a weekend display of driving which proves he still deserves his spot at the top-table. At least for now. In practice on Friday, Perez was three-tenths of a second off his team-mate Verstappen, who unsurprisingly recorded the quickest time amidst the altitude of Mexico City, with Williams’ Albon sandwiched in-between. There would be no place better than his home race at the Autodromo Hermanos Rodriguez to silence the naysayers. A third podium in Mexico City would be satisfactory; a shock victory would be a dream. But the truth is it doesn’t have to come this weekend. Either one of the three races thereafter – in Brazil, Las Vegas and Abu Dhabi – gives Perez an opportunity. It doesn’t even need to be a podium; a drive from towards the back of the grid to near the front, with some exquisite racing, would prove he still has what it takes. If not, three years on from saving his F1 skin with a shock call-up at Red Bull for the unfortunate Albon, Perez himself could be the recipient of the ruthlessness of the Red Bull merry-go-round. Time to deliver, Checo. Read More F1 Mexican Grand Prix LIVE: Practice updates and lap times in Mexico City What time is F1 qualifying at the Mexico City Grand Prix? Red Bull hire bodyguards for Max Verstappen over safety concerns at Mexico GP Willy T Ribbs: ‘There were death threats – but I was never going to play the victim’ Mercedes chief admits ‘embarrassment’ after Lewis Hamilton disqualification Lewis Hamilton and Charles Leclerc post amusing joint Instagram after DSQ

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Tom Kerridge has defended charging £35 for fish and chips in luxury department store Harrods, explaining the quality of the ingredients and labour that go into the dish. The celebrity chef, 49, came under fire earlier this year for the costly dish at Kerridge’s Fish and Chips, which comprises of line-caught turbot and hand-cut potato chips. Some angry customers called the portion of fish “scrawny”, while others criticised the “thimbles of sauce” that accompanied the dish. But the Michelin-starred Kerridge – who has dealt with criticism of his prices in the past, including for an £87 sirloin steak in his Buckinghamshire pub – detailed the difference between his dish and a regular chippy’s fish and chips. Speaking to the Radio Times, Kerridge said that the backlash no longer affects him and he’s “learnt to deal with it”. “I’m seen as a man of the people, so when I put fish and chips on for £35, they shout at me for it being expensive,” he said. “But the people criticising me don’t understand how it’s priced. Fish and chips was always seen as cheap, fast food, and I get that because of where I grew up.” Kerridge went on to explain the supply chain behind a portion of fish and chips, saying: “The fish in most chippies is frozen at sea, in a big block, a year ago, then cut up and portioned. “The potatoes are maybe four weeks old, have gone through a chipper, been cleaned and put into cheap oil. They’re wrapped in paper, with malt vinegar and salt.” Kerridge clarified that he does “love” regular fish and chips, but that the dish he serves in Harrods is different. “At Harrods, it’s line-caught, day-boat turbot,” the Great British Menu judge said, referring to fish that is caught using traditional fishing methods by fishermen who go out to sea and return on the same day. “The potatoes are specifically sourced for their sugar and starch content, then individually cut up by a person. It’s bespoke dining in the most exclusive and beautiful shop in the world. Of course it’s expensive,” he added. In 2021, Kerridge defended the prices at his pub, arguing that they “include everything, VAT and service”. “No additional service charge at all. Also I pay staff properly and treat their job as a professional career. Perhaps the real cost of dining should be addressed,” he tweeted in response to a critic. “Unpretentious does not mean cheap. Also, why is profit a bad word?” Kerridge opened his first pub, The Hand and Flowers, alongside his wife Beth in 2005. Within a year, he had gained his first Michelin star. Since then, the TV personality has been given three Michelin stars, including a second for The Hand and Flowers, and the third for The Coach. He has appeared on numerous TV programmes such as MasterChef and Saturday Kitchen, and currently presents Food and Drink for BBC Two. Read More Sorry lads, we just can’t afford any more reckless, middle-aged adventurers Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Delia Smith denounces vegan diets as ‘wrong’: ‘Don’t say you’re helping the planet’ 3 TikTok-approved recipes for picnic season Fans swoon over Stanley Tucci cooking dinner for Robert Downey Jr at ‘Casa Tucci’ The dish that defines me: Alex Outhwaite’s Vietnamese bun cha

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