Thank you for listening to the late breaking F1 podcast.

Make sure to tune in for new episodes every Wednesday and Grand Prix Sunday.

Hello and a very warm welcome to the late breaking F1 podcast presented by Harry Eid, Sam Sage, and me, Ben Hocking.

We have got more picks to go through today. We've already gone through our teammate wars predictions, which I don't really want to

talk about anymore thanks to the soundboard, something for a bag of chips. But we've got drivers

and constructors championship predictions that we set at the beginning of the year. We'll be

reviewing how good they were. Slight spoiler. It ain't looking too good. But we'll run through them anyway.

We're going to be talking about China being off of the 2023 calendar.

F1 back and forth makes an appearance today as well.

Sam, you must be incredibly excited even more than usual because you get to see me tomorrow.

Oh, yeah, I am absolutely buzzing.

You're both going to be in my home and folks,

breaking news, the holes in my ceiling have being repaired.

Holy cow.

Oh, hang on a minute.

Hang on a minute.

I'm just going to need you to say that again.

Go on.

Okay, hold on.

The holes in my ceiling have been repaired.

It works, folks. The sound work for me. You work this week, don't you? You're full.

No more leaks growing out my ceiling, which is lovely. So yeah, the boys are coming around. We're going to a brewery who are doing a free beer night. So if you hear about us being rather drunk on the, panic on the streets of London starts playing by the clash, then it's because the three of us are tearing about what the rascals we are. It'd be lovely. It's going to be a good time. It's the late breaking Christmas party. Because it's free. Yeah. Yeah. Hello, have you heard of late breaking to every person trying to get a pint? Yeah. Actually, people listen to this. Whilst you listen to us, we'll be at the brewery if you listen to this on Wednesday evening. We'll be there. Yeah, if you think, what are the guys up to while they're not recording? We're getting slashed. Can I just say second part, a second bit of breaking news today? I cooked a gallon. Oh, of course, you are. Did you actually? That's it. How was it, mate? I've had a couple of slices already, but... He's drunk on gammon. I'm saving the rest. I don't need my gammon on them on go. Cricant. Gamine rationing over in. Oh, gosh. Cost of crisis? Anyway, move on. I don't know what I'm saying anymore. There's too many meat references on this podcast. It's got beef, we've got sausages, we've got gamming. It's endless. It's a really good point, Sam. It's a really good point. We need to address that. Get some tofu references in. We do. We need some tofu references up in this place. Right. Let's crack on on our opening topic today.

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