Sadie Sink’s Beauty Routine: A Red Lip and Apple Cider Vinegar

I wash my face in the morning with Dermalogica Special Cleansing Gel, then moisturize with the Blue Cocoon from May Lindstrom — it’s been my go-to skin-care product for about four years. I finish with the Rodan + Fields Essentials Sunscreen. Day to day, I typically don’t wear makeup. If anything, I’ll use Armani Beauty Luminous Silk Concealer as needed and a gloss or balm rather than a lipstick — I’ve been using Vaseline forever. But if I’m ever taking it up a notch for an event, typically someone else is applying the makeup and I gravitate toward a red lip rather than a dramatic eye. Armani makes a nice true red that I’ve been using. I’m more consistent with Armani’s Sì Eau de Parfum — it’s part of my routine.

I have this one product from Rodan + Fields’s Spotless line that I’ve used for a really long time: It’s a face wash that helps with breakouts, especially if you’re wearing makeup a lot. I’ll only use it at night because it’s more drying. If I have a spot that is really annoying, I’ll use a zit sticker from CosRx. I don’t love using soap on my skin. My mom taught me the benefits of an apple cider vinegar bath — you pour half a bottle in the tub. It sounds disgusting but it’s really good for the pH of your skin.

I don’t place a lot of importance on hair products, I’ll just steal them from hotels, but my stylist Tommy Buckett always uses Iles Formula Finishing Serum. He just cut a foot of hair off my head for a role. I thought I was going to miss it but it’s really empowering. I feel more like myself with short hair.

This interview has been edited and condensed.

Jeanette Cutlack didn’t plan to be a chef. She also didn’t really plan to live on Mull, the wild island off the west coast of Scotland, but fell for the area after her first visit in 2008. Two months after that trip, she relocated from Brighton on England’s south coast to the Scottish Hebrides. For a while she ran a bed-and-breakfast from her rented farmhouse and slowly began cooking dinners for guests, too. In 2018, Cutlack heard that her neighbor was selling her croft, the Scottish term for a small piece of farmland. “It was 50 acres sloping down to Loch Tuath with a roofless ruin, but I imagined sheep on the hillside and growing food there,” Cutlack says. She enlisted an old friend, the architect Edward Farleigh-Dastmalchi, to transform it into Croft 3, the restaurant she’s been running for the past year. The stone barn was…