Reality TV star and businesswoman Kim Kardashian says she still has “imposter syndrome”, despite the global success of her multi-million dollar shapewear brand Skims. Kardashian, 42, revealed the brand, founded in 2019, has exceeded “everything that I ever imagined”. Celebrities such as Bella Hadid and Michelle Obama have also shared the imposter syndrome obstacles they have faced. So, why might you feel ‘imposter syndrome’ in spite of success, and what does it even mean? What is imposter syndrome? Imposter syndrome is “a feeling that we’re going to be found out, feeling like we are a fraud, that we aren’t as good as people think we are”, says psychologist and author of Self Care For Tough Times, Suzy Reading. “It’s where we downplay our successes and where we doubt our ability moving forwards, even though we’ve demonstrated the same skills and strengths countless times in the past.” What causes it? “Quite often, it is caused by caring deeply and wanting to get it right,” Reading continues. “It can be seen as part of us assessing our readiness, or preparation or skill, in delivering something important to us. It’s also a safeguard against becoming arrogant, conceited, boastful or underprepared. Other causes include personality traits like perfectionism, or being raised in a family environment that focuses on high achievement above all else.” What are the signs? Kardashian is not alone. “Even the most talented, accomplished, experienced, educated, successful people have this experience,” says Reading. “It is very common. We can all relate to the feeling and it can manifest in different ways, including self-doubt, insecurity, fear of making mistakes, fear of failure, self-criticism, negative self-talk, an inability to accept praise or compliments, undervaluing your own contributions, or attributing accomplishments to external variables. It can lead to self-sabotage, and eventually burnout.” How can you get rid of it? “Here’s the good news – we don’t need to eradicate it,” Reading explains. “Make peace with that voice of self-doubt, allow it to be there, and understand that it is a reflection of how much you care – and not your ability. “Remember your thoughts are not facts and we don’t have to invest our identity in them. Don’t try to silence the voice of the inner critic, but also, don’t amplify it. Let it speak, but then pass the mic to the voice that cheers you on, encourages you – the compassionate voice we can all cultivate,” she adds. “I’d also recommend looking for evidence contrary to the voice of your imposter – challenge it, dispute it, remind yourself of your strengths, your values, your accomplishments and all the work you’ve done to reach this point in your life. “Get your body involved too – it’s not just about using your mind – stand tall because our posture has an impact on our feelings of personal power, soothe your nervous system with calm, relaxed breathing, releasing physical tension, and remember: you are capable, you are resourceful”.

Michael Mann's much-anticipated film Ferrari has just revealed its first teaser, giving us a glimpse

Camden has long been known as the spiritual home for misfits. Come, all ye oddballs, the streets of Camden scream. All are welcome! Although nowadays it’s a little less punk haven and a little more tourist trap (yes, I’m looking at you, pastas dunked into cheese wheels), there are still pockets of Camden that have retained its unconventional charm. It’s also where punky pair and Israeli chefs Shiri Kraus and Amir Batito have set up shop for both their restaurants, The Black Cow and the newer Epicurus, just minutes away from each other. Like The Black Cow, modeled after the classic American steakhouse but infused with Middle Eastern flavours, Epicurus takes its culinary cue from across the pond. This time, Kraus and Batito decided to focus on the all-American diner and put their Israeli twist on classics like pancakes, wings and ribs. When I ask if this is because American food is a bit of a blank slate, Kraus swiftly corrects me; to her, it’s all about the excitement of infusing the character of American cuisine with Israeli flavours and seeing what’s possible. It’s a pairing that I think is unusual, but to the chefs, makes perfect sense. It’s a warm, balmy day when I make my way to Epicurus to meet my friend, as well as Kraus and Batito. The outdoor space is placed tantalisingly in the late afternoon sun, so we bask in it as our tiny table fills up with more plates than is sensible. The quirky menu features punny dish names like “Chip Chip Hooray”, “Raspoutine”, “Top Dog” and “Sloppy Yossef”, which I find immediately endearing – my love for a good (or even bad) puns knows no bounds. We are instructed to eat as many things as possible with our hands, although Kraus concedes: “You could use a fork, I’ll only judge in silence.” We find delight in the “Oof Gozal” – chicken wings coated in a yellow Amba mango and Scotch bonnet sauce. Despite the use of the fearsome chilli, these wings are barely spicy, favouring the flavour of the Scotch bonnet over the heat. They are incredibly moreish and the fact that your fingers end up being absolutely covered in sauce is only an invitation to get licking. You should also definitely get the “Papi Chulo”, a mix of crunchy deep-fried okra and soft padron peppers covered in spices that come with a lemony-garlicky-chilli aioli for dipping. It’s brilliant for snacking on in the sun. Another honourable mention goes to the Epicurus single decker burger, which is also available as a double. It contains some of the richest, fattiest ingredients I’ve ever seen between buns, like bone marrow aioli and Baron cheese, and it does border on being a bit too unctuous. The Harissa bacon jam helps pull it back a little, but only just. Would I eat it again? Definitely. But I probably would get a salad instead of chips to make myself feel slightly better about ingesting all that fat. I am usually glad when menus don’t have calorie counts – even when they do, I avert my gaze determinedly – and boy, am I really glad there’s no calorie count on this menu. Not everything hits the spot, which I’m hoping Kraus and Batito will be able to tweak until they do. The “Dakdakim”, pancakes stuffed with pulled shawarma chicken, has the trappings of something great, but the addition of both bacon jam and spiced quince make the dish too sickly sweet. Meanwhile, the rack of babyback ribs covered in a deliciously tart-yet-sweet date honey and pomegranate molasses needs a bit more fat on the bones to make it truly delectable – otherwise the mouth-puckering quality of the sauce make the too-lean ribs a bit too dry to really enjoy. But these are small gripes, and ones that I’m happy to forgive if they are improved upon. Is it worth elbowing your way through the thronging crowds of Camden Lock Market to get to Epicurus? I think it will be. Never mind the cheap tat and endless boba tea shops (most of which are simply not very good, there are better places to visit boba tea that isn’t just a sugar bomb) – head to Epicurus for a tasty escape. Epicurus, Unit 90, Camden Stables Market, Greater, London NW1 8AH | www.epicuruscamden.co.uk | 07843 199560 Read More Dorshi, Dorset: Funky Malaysian dumplings are a hit on the south coast National Burger Day 2023: The best burgers in London and where to eat them The best outdoor restaurants, terraces and rooftop bars in London to book now

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Charles Leclerc saw off team-mate Carlos Sainz by just 0.067 seconds as Ferrari locked out the front row for Sunday’s Mexican Grand Prix. Max Verstappen improved on his final run at the Autodromo Hermanos Rodriguez but could not usurp the Ferrari drivers, finishing 0.097 sec adrift. The triple world champion also faces a nervous wait to see if he is moved down the grid after being summoned to see the stewards. Verstappen, charged with impeding on the pit exit, is among four drivers who will be hauled in front of the race officials. Lewis Hamilton, disqualified from finishing runner-up to Verstappen at the United States Grand Prix a week ago, may too feel the wrath of the race referees for failing to slow under yellow flags. Hamilton finished only sixth, 0.288 sec back. George Russell, who qualified eighth, and Fernando Alonso, 13th on the grid, have also been called to see the stewards for blocking on the pit exit in Q1. Verstappen hit the kerb at Turn 8 in his first attempt in Q3 to leaving him trailing Leclerc by 0.120 sec. The Red Bull man, who has won 15 of the 18 rounds so far, produced a better last lap, but could not prevent Leclerc from sealing his second pole in as many weekends. “I didn’t expect to be one pole because we looked to be lacking quite a bit of pace after practice,” said Leclerc. “But for some reason once we put everything together it went well and on the new tyres we gained a lot. “I’m already focusing on tomorrow’s race because we have had many pole positions this season, but we need to convert it into victory and that is going to be very difficult.” Nearly 400,000 spectators will pass through the gates at the high-altitude Mexico City venue this weekend with the majority here to support Sergio Perez. But the home favourite failed to deliver, finishing nearly three tenths adrift of Verstappen and qualified fifth, one position behind Daniel Ricciardo who impressed in his AlphaTauri. Earlier, Lando Norris was the surprise name eliminated from the opening phase of qualifying, leaving the in-form British driver in 19th place. Norris, who has finished on the podium at the past four races, attempted to progress from Q1 on the slower medium rubber in order to save a set of speedier softs. But the plan backfired when Norris’ lap wasn’t quick enough. Norris bolted on the soft tyres but then made a mistake a Turn 10. He aborted the lap and prepared for one last attempt, only to run into yellow flags at the opening bend after Alonso spun in his Aston Martin. Norris’ qualifying was over leaving him a tall order to salvage anything from tomorrow’s race. American rookie Logan Sargeant, who earned his first point in F1 last weekend in Austin, will prop up the grid after he saw two laps scrubbed off by the stewards for exceeding track limits. Read More Essex boy with Italian twang – History-maker Ollie Bearman impresses in Mexico Max Verstappen sets fastest time in Mexican Grand Prix practice Max Verstappen urges fans to show him respect ahead of feisty Mexican Grand Prix Lewis Hamilton claims many more cars were illegal at United States Grand Prix Max Verstappen beefs up security in preparation for hostile reception in Mexico On this day in 2015: Lewis Hamilton crowned F1 world champion for third time

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