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In Cartmel, a picture-postcard Cumbrian village on the cusp of the Lake District, chefs in their whites are scurrying across the cobbled streets like an army of well-dressed worker ants. Some are heaving wheelbarrows stacked with mounds of freshly picked vegetables, still earthy from the farm; others are dashing from one building to another, precariously balancing enormous stacks of clean pans. They all have one thing in common: they work for Simon Rogan. If they’re the workers, he’s the queen. This well-rehearsed choreography is a typical sight every morning in Cartmel, where the Michelin-starred chef – one of only eight to own a three-starred restaurant in the UK – set up shop 20 years ago. After a decade of working at various levels in restaurants around the country (including a placement under Marco Pierre White and two years at the three-star Lucas Carton in Paris), Rogan was keen to open his own restaurant. Priced out of Hampshire and Sussex, he looked further afield and found a rundown 800-year-old former smithy in Cartmel available to rent. “I didn’t come here for anything as glamorous as the area or the scenery or the people,” he tells me, having just taken me on a tour of said area to meet said people. “It was just for this building. I was desperate for my own restaurant. I felt like I had never really achieved the things that I’d wanted to working for other people. I wanted to make my own mistakes and be in control of our own destiny. I know it sounds cheesy, but it’s true.” He made an offer on his way back from his first visit to the area, and L’Enclume was born. “Once you realise where you are, you think: s***, this is beautiful,” he adds, laughing. Over the next two decades, the ambitious chef transformed the Cumbrian village into a culinary destination unlike anywhere else in the UK. It’s now home to not only L’Enclume – awarded the environmental green star in 2021 and the coveted third star in last year’s Michelin Guide – but also the one-starred neighbourhood eatery Rogan & Co, and Aulis, L’Enclume’s six-seater chef’s table behind the main restaurant. He also put his name to Henrock, a more informal and relaxed offering just a half hour’s drive away at Linthwaite House, overlooking Lake Windermere. The engine behind this mini empire, and the reason I’m here, is Our Farm, a 12-acre plot in Cartmel that supplies the majority of the restaurants’ ingredients. A sustainable, closed-loop growing operation had always been “at the back of his mind”, Rogan says. He was inspired by his father, a fruit and vegetable salesman who would bring home a box of the day’s best produce, teaching him the importance of using every part of the ingredient. When they arrived in Cartmel to get started, though, “the standard of produce”, Rogan says “was absolutely rubbish. The reason we got into farming was my frustration at the ability to buy a perfect radish, which is the easiest thing in the world to grow.” They rented a small plot close to the restaurant, and filled in the gaps with local suppliers. But, back in 2002, it was too expensive to buy organic. “Things were triple the price they are now,” Rogan tells me, taking a sip of his beetroot juice at the Aulis counter. “So we bought little bits and pieces here and there alongside the normal suppliers. Then we had the opportunity to take over the farm. That’s when we thought: ‘Right, let’s start growing radishes.’” What started as a little garden has become something bigger than he could ever have anticipated. A restaurant growing its own produce is not a groundbreaking concept, but a kitchen garden this is not. You won’t find pristine beds and trimmed rose bushes and arty ornaments. But you will find a patchwork of muddy fields growing hardy vegetables, the topsoil painstakingly “fluffed” by hand; a regiment of polytunnels housing the more finicky plants, delicate micro herbs and other culinary experiments (I try something that tastes like pickled onion Monster Munch); and enormous hand-rotated compost bins that process all the food waste from the restaurants into mulch for the farm. All this is surrounded by hedgerows that have been carefully curated to attract birds and other wildlife to act as natural pesticides. None of this would be possible without head farmer John Rowland. Regenerative agriculture might be his trade, but birds are his true passion. During a tour of the farm, he lists off the species he’s seen circling overhead, drawn by the blackthorn, hawthorn, rowan and birch trees he’s been planting on the borders. “We cater for the birds more than the people,” he tells me, in a Welsh accent so bucolic I wonder whether he’s been shipped in specifically for the tour. “Everything on the farm has a use, and not only in a culinary way. The seeds and the berries attract the birds onto the farm. The birds are my pest control, so the more I can attract to the farm, the more pest control I have, and that is fantastic for birdlife. In Britain, we’ve lost 84 per cent of our bird species, but this area is really rich because of these techniques.” While he might prefer looking upwards, it’s what’s beneath our feet that Rowland is really focused on. “The life is in the soil,” he says, grabbing a great fistful of the stuff. “You have hundreds of types of fungus right here. We don’t want to disturb that biome in the ground so rather than rotavating the soil [breaking up the earth with a machine ready for planting] and destroying the millions of organisms that live in it, we build a six-inch layer of compost on top and aerate it with a fork. Once you’ve done that, each year you just top it off with an inch, and that’s regenerative farming,” he says matter-of-factly, clapping the dirt from his hands. Well, that’s the gist anyway, and while it’s perhaps a little more complicated than that, Rowland struggles to understand why more people aren’t farming in this way. “We’re the most nature-depleted country in the world. We’ve lost our wildflower meadows, we’ve lost our insect population, we’ve lost our wild songbird population. They’ve taken the hedgerows away to make the fields bigger. All the natural food in our countryside is being lost to intensive farming.” Regenerative techniques like those Rowland is putting into practice on Our Farm would go some way to reclaiming it, he says, but “it’s a shame that they don’t realise that”. He pauses for a moment, then corrects himself: “Well, it’s not that they don’t realise it. They know. It’s just that they want intensive farming because it makes them money and it’s wrong because we are killing everything.” How this translates to the table at L’Enclume is manifold. Every dish on the menu begins life on the farm, where Rowland will flag what’s in season and at its best, or suggest something new he’s been experimenting with. Or it might start as an ingredient foraged from the countryside or sourced from a local supplier. The idea is then tweaked in the development kitchen at Aulis, before it finally makes its way to the pass at L’Enclume. This results in a transient snapshot of Cumbrian cuisine that changes every time you dine, and a menu quite unlike anything else I’ve come across. When I visit in February, Boltardy beetroot – a variety chosen for its resistance to erratic weather – shines in a bitesize tart with smoked pike-perch fished locally, and perilla, a Southeast Asian herb cultivated on the farm that adds notes of mint and licorice. Elsewhere, there’s lovage and rose hip and lemon thyme, all foraged; there’s Cornish cod and Mylor prawns and potted shrimp and Maldon oysters; sweetcorn and champagne rhubarb from the farm that were fermented after they were harvested last summer so they could be used year-round; and an enormous selection of British cheeses, including Tunworth, which is frozen and crumbled in a palate-perplexing, salty-sweet dessert. It happens to be my favourite dish. Managing a farm-to-fork operation this complex, not to mention the empire, is no mean feat. “I could pretty confidently be a tax exile given how little I am in the UK at the moment,” he jokes. When we chatted in February, the team was preparing to revive their pre-Covid plan for a five-week residency in Sydney, which concluded this month. The punchline, of course, is the delay meant Aussies were given a taste of not a two-star L’Enclume, but all four stars. Given Australia is yet to receive a Michelin Guide and is not particularly well known for its agricultural sustainability, it was an interesting move, but one there is clearly appetite for. Despite the $420-a-head price tag, it was sold out, serving more than 4,000 diners. While the food at L’Enclume, at home and abroad, is clearly special, it’s the people that set it apart from other restaurants in this league. Their hospitality, affability and, perhaps most noticeably, northern accents, are not typically what you find at this price bracket (£250 a head for the tasting menu, plus £100-£290 for a pairing). Stuffiness is neither present nor tolerated. Many of the staff have been with Rogan since the beginning, switched between the restaurants, or left for pastures new only to return. “We get a lot of people coming back – only the ones we want, anyway,” he says slyly. There’s certainly been a few famous quarrels. The “Rogan alumni” is a term thrown around a lot during my visit, and includes Mark Birchall, who was executive chef at L’Enclume during its two-star era before setting up a curiously similar “restaurant with rooms”, Moor Hall, in Lancashire, which also boasts two stars and a further green. Then there’s Dan Cox, who cut his teeth at Rogan’s now-closed Fera in Claridges as well as L’Enclume, and helped him set up Our Farm in the early days. He’s now down in Cornwall, running the farm-to-table Crocadon. But, generally, people are drawn back to L’Enclume for the variety it has to offer. “Look around the country,” says Rogan, “and [other restaurants] haven’t got any staff because they can’t offer as many career progression opportunities for people. I suppose that makes them lucky. “It’s about not spreading yourself too thin. We’re only able to do these things because these guys are really, really hungry.” Acknowledging that hunger, he established the Simon Rogan Academy in 2021 to “nurture aspiring chefs”. It includes paid work across the Cartmel restaurants, and culminates in a week-long placement at his restaurant Roganic in Hong Kong. In the beginning, “we thought that maybe if we had just a third of them left at the end of the quarter, it’d be brilliant,” Rogan tells me. “But almost all of them stayed on! And now they all want jobs” – he comically rolls his eyes – “but really it’s great.” As I drift between the farm and the Cartmel restaurants, everyone hard at work but always smiling, it strikes me that L’Enclume isn’t just a restaurant; it’s a story. And its influence is immense. “Sustainability”, “farm-to-table” and “regenerative agriculture” were mere whisperings 20 years ago. Now they’re affixed to almost every new menu, and you could say they were born here. The people I’ve met could well be the next batch of Rogan alumni, attracting Michelin’s attention with their own restaurants in years to come. If it takes 20 years to craft a legacy like this, then I’ll make sure I come back in 2043. For more information about L’Enclume, visit www.lenclume.co.uk and for more information about Simon Rogan and his other restaurants visit www.simonrogan.co.uk Read More Why I won’t be doing Veganuary this year – or ever again Marina O’Loughlin is wrong – there’s joy in solo dining Michel Roux Jr announces closure of renowned restaurant Le Gavroche to have ‘better work/life balance’ The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers

Juanma Lillo has offered insight into Pep Guardiola’s insatiable appetite to keep improving himself and those around him. Lillo rejoined his fellow Spaniard’s backroom staff at treble winners Manchester City this summer after a year away. This weekend he will be filling in for the inspirational City manager as the former Barcelona and Bayern Munich boss takes time out to recuperate from back surgery. Guardiola is due to return to Manchester after the September international break and Lillo expects him to be as hungry as ever. “Pep is always very open, moment to moment, and he decides he always wants to improve and implement new things,” said Lillo, who will oversee the team at Sheffield United on Sunday and at home to Fulham next week. “That sense is very sharp. He’s very intelligent. He grasps not only what he’s going to do, but with whom he’s going to do it. “That helps to improve everyone that is around him. We all improve. “We all try and to pitch in for Pep to always be there, but he doesn’t need a lot of input because he’s constantly building and debating and generating ideas.” Lillo, 57, has had a long and varied coaching career with jobs in countries such as Mexico, Colombia, Chile, Japan and China as well as at home in Spain. He was actually Guardiola’s manager at Mexican side Dorados de Sinaloa almost two decades ago and knew even then his former charge would make a good coach. “We’ve been working hand in hand for many years,” said Lillo, who first joined Guardiola at City in 2020 before leaving for a job in Qatar two years later. “He was my player back in the day. We have a relationship that goes all the way back and we understand things in the same direction. “When he was a player it was the same. He already had a true vision. It’s very difficult to find someone such as him with such capacity and such willingness. “He was already a bit of a coach when he was a player.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Ben Pattison reveals life-saving heart surgery after stunning 800m performance Gregor Townsend expecting wing Darcy Graham to be fit for World Cup opener David Moyes delighted to end Brighton hoodoo as West Ham top table with win

Newcastle boss Eddie Howe has insisted he cannot yet be talked of in the same breath as celebrated predecessors Kevin Keegan and Sir Bobby Robson. Howe has hugely enhanced his reputation since being appointed to the hotseat at St James’ Park by the cub’s new Saudi-backed owners in November 2021 and overseeing a dramatic change in fortunes. Within 18 months, the 45-year-old had guided the Magpies to a first domestic cup final in 24 years and secured a top-four Premier League finish playing a thrilling brand of football, an achievement comparable to those of Keegan and Robson during their respective tenures. As a result, he has won a similar place in the affections of fans, although asked if he recognised the comparison, Howe said: “No. For me personally, I don’t see that. I’ve got so, so much to do to even be talked of in the same breath as those people. “When I watched Sir Bobby’s documentary, which I thought was an amazing thing to watch, it hits you, his career and what he did and how he acted, just everything about his character and the legacy that he’s left here. “It was a really powerful thing to watch, I thought, and I really, really enjoyed it, so no, I’ve got a lot to do. “The drive is to try to do as well as you can. I don’t judge it by what they achieved – they are different times. “They did their best for the football club when they were here and they achieved some unbelievable things, and I will try to do my best for the football club both short-term and long-term while I’m here. That’s all I can do. “The outcome will be the outcome. Obviously I hope it’s positive, I hope people will look back on it fondly. That’s all I wish.” Newcastle face Liverpool on Sunday in a fixture which always rekindles memories of the epic 4-3 defeat at Anfield in April 1996 which dented their title charge under Keegan. His so-called Entertainers set the benchmark for subsequent generations and just as Robson did, Howe is keen to reproduce a style of play which excites supporters. I want my players to be remembered forever, to become legends of the football club. Newcastle head coach Eddie Howe He said: “I said very early in my tenure here that to be compared to The Entertainers is a huge compliment because we want to entertain, not necessarily instead of winning because we are here to win, but to entertain as well. “We are desperate for our supporters to come to the stadium and then leave with that feeling that they cannot wait for next week, with that feeling of, ‘What is the team going to show today?’. “Those kind of emotions are really positive and we want to leave lasting memories. I want my players to be remembered forever, to become legends of the football club. That is something I want for them.”

David Moyes was delighted to see West Ham end their Brighton hoodoo with a convincing 3-1 win at the Amex Stadium which took them top of the table. Summer signing James Ward-Prowse scored his first Hammers goal in only his second start to set the visitors on course for a first ever Premier League win over the south coast side. Manager Moyes said: “I’m thrilled with the three points because usually we come here and struggle to get any points. “We haven’t won here for years. It’s been the same coming here and not getting the results. Today was a well-deserved three points. Brighton did a good job, but we also did a good job in other parts of the game. “Brighton have got an extremely good manager and his side are causing problems to plenty of teams, not just us. They are going to be hard for any manager to play against. They are very offensive, which is great, but that also means it can open up and give you chances on the counter. “We worked hard on not getting picked off easily and we defended really well. Our counter-attacks were really good. Two or three years ago we were really good on the counter and we showed that. All the forward players made a really good contribution today.” Moyes led West Ham to their first trophy in more than 40 years by winning last season’s Europa Conference League. On their surprise early-season surge to the Premier League summit, the Scot said: “I didn’t realise we had gone top. It has been a long time since any West Ham manager did that also.” Ward-Prowse got West Ham off to the perfect start when he opened the scoring after 19 minutes, following on from his two assists in last weekend’s debut win over Chelsea. Michail Antonio was too strong for Brighton defender Adam Webster and picked out England international Ward-Prowse to tap in from two yards. Jarrod Bowen added a second 13 minutes into the second half – expertly controlling Said Benrahma’s cross before firing into the bottom corner. Bowen then teed up Antonio to seal the points in the 63rd minute with a drilled shot into the corner. Brighton, who had 79 per cent of the possession, got a goal back with nine minutes to play when German midfielder Pascal Gross chopped back onto his right foot to rifle home through a crowded penalty area. West Ham goalkeeper Alphonse Areola made two crucial saves in the dying stages to keep out Joel Veltman’s volley and Ferguson’s fierce drive. Brighton manager Roberto De Zerbi said: “I’m disappointed with the result. It wasn’t the best performance in my time at the club, but we didn’t play badly. “We shot 27 times and created 11 chances to score. In the second half I’m disappointed because we lost the balance of the game. “I’m very proud of the performance, the attitude, the passion and the mentality to play well and get points. I can analyse how we conceded the goals and how we made a lot of mistakes in the last 20 metres and how we conceded so many counter-attacks, but it is not a problem. We will start on Monday working on the last week.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Andy Murray confident he has recovered from abdominal injury ahead of US Open Arsenal boss Mikel Arteta: Conceding early is not playing on our minds Duhan van der Merwe helps Scotland overcome half-time deficit to beat Georgia

A 16-year-old boy was killed and four others were injured in a shooting at a high school football game in Choctaw, Oklahoma, authorities say.

West Ham moved to the top of the Premier League with an impressive 3-1 win at Brighton. James Ward-Prowse scored his first goal for the club to open the scoring, with Jarrod Bowen and Michail Antonio wrapping up the points after the break. Pascal Gross grabbed a late consolation for the Seagulls, who slipped to a first defeat of the season.

Mikel Arteta insisted it has not become a psychological issue for Arsenal after they conceded in the first minutes of a home game for the third time this year against Fulham. Bukayo Saka’s blind pass let in Andreas Pereira to score for the visitors after just 57 seconds in front of a stunned Emirates, after the team made similarly poor starts against Southampton and Bournemouth last season. The hosts had looked to have done enough to seal a fine comeback victory when substitute Eddie Nketiah slotted past Bernd Leno from Fabio Vieira’s cross 18 minutes from the end. That was two minutes after Saka made amends for his early error and equalised from the penalty spot, with defender Kenny Tete penalised for tripping Vieira as he charged into the box from Gabriel Martinelli’s pass. And when Calvin Bassey was shown a second yellow card for bringing down Nketiah near the halfway line, Fulham’s hopes seemed to have gone until Joao Palhinha found space inside the box to hook Harrison Reed’s corner beyond Aaron Ramsdale in the 87th minute. Arteta lamented that his side had gifted Fulham a point by gifting two poor goals, but praised the way the players regathered their composure and went at their opponents after yet another bad start. “When in the first minute you make a mistake that we made and you give a goal to the opponent, the game becomes much more difficult,” said Arteta. “The reaction after that, even the first half, the number of situations and chances we generated, we didn’t give anything away. We controlled the game for full periods, but we didn’t score the goal. “In the second half we made some changes. The dynamic changed, we had better relationships. I think the subs (Nketiah and Vieira) made a huge difference and impact. I loved the determination and confidence they brought to the team. “We go 2-1 up and then you have to defend the box with your life. You cannot concede a goal after everything we’ve done, because we should have scored five, six, seven. “We had a big (error) here last year against Fulham where we gave a goal to (Aleksandar) Mitrovic. It’s part of football. “I haven’t seen it (playing on the players’ minds). I don’t see that afterwards, the way the team played. In any other sport you would win by a hundred points difference, but this is football. “We drew, we conceded two very, very poor goals. In the Premier League, when you give something (away), you’re going to get punished, and we were today. “If I compare the game we played against Fulham this season and last season, we were at least 10 times better today than last season. We were much better than last season. Last season we won 2-1 in the last minute, today we drew 2-2.” Arsenal had struggled to find a way back into the game despite putting Fulham under near constant pressure after going behind. It was not until the introduction of Nketiah and Vieira midway through the second half that their fortunes turned. Vieira showed ready instincts to anticipate Martinelli’s clever ball in behind to win the penalty, then his pinpoint cross was expertly timed for Nketiah to crash home their second to send the Emirates into raptures. Gabriel Jesus, who returned to training this week after surgery, was kept in reserve until being brought on in added time, a decision Arteta defended. “The way we generated chance after chance I didn’t think it was necessary (to bring on Jesus earlier),” he said. “In the last minute we decided to bring him in, he’s only had a few days of training sessions after the surgery. But I’m very happy with the subs, the way they came in. “Fabio, I’m delighted with him because he hasn’t played any minutes this season. To see a player that comes with a determination and positiveness to the team and has the impact he had, it’s difficult. I’m really pleased and I’m happy for him as well.” Fulham boss Marco Silva reflected on a point hard earned as his side recovered from the disappointment of their 3-0 home loss to Brentford last time out. “Really tough and emotional,” he said. “After the last defeat against Brentford – a harsh result for us – we wanted to react. “People said that (the Emirates) was not the best place to show a reaction. Our idea was completely different, that it was the best place for us to show a reaction. “In my opinion Arsenal are going to be even stronger than last season. The quality that they have is impressive. I have to say they are going to be contenders again.”

So the Notre Dame Fighting Irish are taking on the rival Navy Midshipmen at Aviva Stadium in Ireland in Week 0. Why is this allowed to happen? Let me explain...

Thousands of Manchester United fans stayed behind to protest against the Glazers’ ownership after the comeback win against Nottingham Forest. It has been 18 years since the Americans’ controversial leveraged takeover of the club and nine months since they announced a strategic review. The sale of United was one option being considered but the interminable potential takeover process rumbles on, despite offers from Sheikh Jassim and Sir Jim Ratcliffe. The 1958 supporters’ group have led calls for the Glazers to sell up and organised an hour-long sit-in after the 3-2 win against Forest on Saturday. “Stay in your seats and protest,” read their tweet before kick-off. “History, Dignity, Integrity. They stole it all. For you. For us. For each other.” Thousands did just that, with banners held aloft and chants filling the air long after the full-time whistle. Asked about the fans’ protest, United manager Erik ten Hag said: “They are entitled to have that opinion. We got big support from them, away from home and at Old Trafford, and we have to keep strengthening that Erik ten Hag “But you see also between the fans and the team there’s a very strong bond. “I think throughout my time here it even got stronger and stronger. “Today I think, even again, we make it stronger because such a magnificent comeback will help and support that. “We got big support from them, away from home and at Old Trafford, and we have to keep strengthening that. “It’s very good to see that fight and the spirit between us.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Erik ten Hag hails United’s spirit as they hit back to win after ‘horror start’ Wolves head coach Gary O’Neil unhappy with ‘large spells’ during win at Everton He was a colossus – Roy Hodgson impressed by Joachim Andersen’s display

Crystal Palace manager Roy Hodgson hailed Joachim Andersen’s “colossus” performance after the Dane’s late equaliser secured a 1-1 draw against Brentford at the Gtech Community Stadium. Kevin Schade’s stunning opener was cancelled out by Andersen in the 76th minute as both Brentford and Palace shared the spoils for a fifth consecutive time in the Premier League. Hodgson lauded the centre-back’s overall performance which nullified the threat of Brentford duo Yoane Wissa and Bryan Mbeumo, who both fired blanks for the first time this season. “I thought Joachim Andersen was the outstanding player today in our team and maybe the outstanding player on the field,” Hodgson said. “I thought he was a colossus today, he won every header in both ends of the field and I thought he won every challenge he went into, he was a leader figure and he drove the team forward. “He wasn’t afraid to come more than midway into the opponent’s half as we saw and he was playing balls and spraying it around from about 25 yards from goal and that was a great responsibility that he took there. “I think it was very fitting that he got the goal even though it wasn’t a classic.” For the first time this season Brentford appeared lost without focal point Ivan Toney, who is suspended, as they struggled to look threatening in the final third. Frank highlighted his frustration at his side’s attacking performance and credited Hodgson’s Palace for their defensive efforts. “No ( I wasn’t happy with the amount of Brentford chances) but I am not surprised,” Frank added. “For whatever reason and I can’t figure it out, the two teams (Brentford and Palace) cancel each other out more or less in these games. “In five games we’ve played them the amount of chances the two sides have created are very limited and I would have loved to have taken more. “I think in the half opening transitions we lacked the final pass action to create more and we should’ve won 1-0 which is so frustrating.” Schade’s 18th-minute goal was his first for Brentford since his switch in January and Frank talked up the winger’s qualities. “I am so pleased for him, it’s so important for the confidence and what a goal it was,” Frank said. “I loved his initiative to run at the opponent where he got all the way into the box and was composed before a fantastic finish so hopefully he can do more of those nice goals.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How England’s players rated during Twickenham defeat to Fiji Tottenham boss Ange Postecoglou toasts as early birthday present Liverpool lucky with availability of centre-backs this season – Jurgen Klopp

Wolves head coach Gary O’Neil admitted there were large spells in Saturday’s 1-0 Premier League victory over Everton which he did not like but he was more than happy with the outcome. The visitors scored with their only shot in target in the 87th minute when substitute Sasa Kalajdzic glanced home a header just two minutes after coming on. By contrast Everton had 15 shots, seven on target, seven corners to Wolves’ none, but struggled to end a long-standing problem of scoring. “I thought it was a decently-balanced performance with large spells I didn’t like,” said O’Neil, who only took over on the eve of the season after the departure of Julen Lopetegui. “But I have to remind myself that we have not been here nine months, we have been here 15 days and there will be spells where it doesn’t quite look like what you want.” Kalajdzic’s impact was all the more impressive as it was only the Austrian’s third appearance in a year for the club after rupturing an ACL on his debut last season. “He has worked very hard since I’ve been here and he’s still got a long journey getting back to full fitness,” added O’Neil. “With us arriving in good areas, I felt we could put some good crosses into the penalty area and I thought Sasa could be that guy. “It was a really smart finish as he is facing the wrong way and it’s easy to get disorientated.” Kalajdzic goal not only secured Wolves’ first points of the season but was their first on the road in 10 attempts and resulted in them winning three-successive league games at Goodison Park for the first time. Both teams had begun the afternoon pointless in 18th and 19th in the table but O’Neil tried to play down the significance of the victory. “I think winning Premier League games is big, every single one, especially on the road and especially the first one with a new group,” said the manager. “It’s a tough place to come but it doesn’t feel big because us and Everton were both on zero, it just felt like a win the boys deserved after the work they have put in over the last 15 days.” With Dominic Calvert-Lewin out with a cheekbone injury and deputy Neal Maupay misfiring, Everton boss Sean Dyche opted to give loan signing Arnaut Danjuma his first start up front but he also lacked the sharpness needed to end a goalless run which is already at 270 minutes this season. Everton are struggling to find further new signings before the close of the window – their interest in Southampton striker Che Adams has yet to materialise into a concrete offer – but Dyche insisted they would continue to pursue every avenue. “If we had loads and loads of money, we would change all sorts because things have not been right for a long time,” he said. “I am trying to remodel a group with the players that are here and if we can add to that, we will be doing. “All these names that get bandied, there are some that are real and some that are not.”

The Notre Dame Fighting Irish begin the 2023 college football season overseas in Dublin vs. the Navy Midshipmen. Here is how you can watch the game on TV. What channel will the game be on?