The Journal - I Like Press Issue 6 by I Like Press

Issue 6 Free

LUNCH SPOTS

YORKSHIRE F O O D G U I D E

We vote favourites Deliveroo

York’s having a moment. We take a look around one of the world’s most famous market towns

office delivery and put to the test

BUNDOBUST'S Mayur Patel chats Indian inheritance and innovation

IS PRINT D E A D ? Effective Publishing talk about why they are print only and the downfalls of digital

H A V E N F E ST I VA L The food, the beer, the curated line-up...we check out the Danish festival that has it all

STUDENT G U I D E We get the Leeds lowdown from alumni who’ve stayed on in the city

0 1 . L E A R N I N G EXPERIENCES 02. LUNCH SPOTS 0 3 . C H E F F E AT U R E 04. GREENMOUNT FOR COFFEE 05. STUDENTS GUIDE 06. PRINT IS NOT DEAD 08. YO R KS H I R E FOOD GUIDE 0 9. H AV E N F E S T I VA L 1 0 . A T H E N A R I S I N G 2

Publisher: I Like Press Editor: Simon Fogal Creative: Oslo Editorial: Phoebe Ryan Louise Jackson Rogers Simon Glacken Harry Ridgway Sarah Cotterill Yorkshire Food Guide Cover: ILP polaroid shots from Carnival 50, Leeds Printed on FSC mixed source paper.

WORDS BY SARAH COTTERILL

Learning Experiences

rom the Patel family’s small deli run from the back of a launderette in Lidget Green, serving homemade samosas to the taxi drivers of Bradford, Prashad, meaning ‘blessed food’, was born. Now with Gordon Ramsay’s endorsement, a host of awards including 2AA Rosettes under their belt, their 70 cover restaurant in Drighlington offers a unique demonstration cookery course with head chef Minal and her husband, front of house manager, Bobby. Back in their early days, if you’d booked in for an evening meal, you used to have to sit in a neighbour’s living room across the road until you were called over to dine, and wonderfully this demo still feels like you are being welcomed into the Patel’s home, so warm and friendly are the couple. The morning features a host of dishes on offer at the restaurant, but that also appear in their new book ‘Prashad At Home,’ and they’ll provide a handy sheet with the page numbers for each recipe, so you can follow along in Minal’s kitchen, and then recreate for friends and family at home.

where Bobby will make a point of serving you like guests. However this is just the start of the day’s eating, as next it’s back into the kitchen for dahl, and not one but two curries, learning that tricky water to rice ratio, and how to make the ultimate raita. No resting on your laurels though, as we hand rolled our own puri’s, some decidedly rounder than others, and watched them puff up in the pan. What’s nice about their kitchen, and how we were encouraged to use the cookery book, is a real sense of freedom with the recipes. Minal mixed and matched flavours and substituted ingredients just as you would at home, making everything feel totally accessible. For example; you can easily use less chilli if you’re cooking for children, in the restaurant they don’t use any peanuts, but the recipes do, so you can peanut to your heart’s content at home, if you can’t get colocasia, use chard. One participant even mentioned that garlic made him hyperactive, so Minal suggested alternatives to use such as chives, which he scribbled away happily in his book.

Early on we learnt one of the secrets of authentic Indian cooking, married with Prashad’s ethos in ensuring everything on site is made from scratch. Minal uses her mini food processor to whizz up a basic chilli, garlic and ginger paste fresh for each and every dish, where she could easily have a batch on hand to dip in and out of. Tip 1: Invest in a mini chopper - these three staple ingredients went into about everything created during the demo.

Sitting down again to a delicious lunch, where you may be treated to a craft beer from their brother’s city centre restaurant Bundobust, you’ll hear some charming anecdotes, a bit about Prashad’s background, and have a chance to relax, enjoy the food, and ask any questions. When you think you can’t possibly fit any more in, there’s pudding. From an abundance of huge purple carrots, which were promptly grated, Minal made one of Prashad’s signature desserts, Gajar Halwa, steeped in whole milk, sugar and cardamon. I will certainly be trying this one out at home, but will miss Minal’s own cinnamon ice cream, which was beautifully presented alongside the Halwa, with sprinkled pistachios and tangy raspberry crisps.

It’s a delight to be in a professional kitchen with a backstage view of how things work. Prashad is entirely Vegetarian with the Patels hailing from Gujarat in North West India, so they really know their veg and how to get most out of fresh produce. Tip 2: Texture is key in vegetarian food, and understandably so. No more sad wilting Saag Aloo’s for your veggie friend at the local curry house, bring them to Bradford, they’ll be blown away.

You’ll leave full in belly and inspiration, and not only do you get to take away their wonderful cookbook, but the remains of each dish from the session, carefully packed up for you to enjoy over the next few days. So busy are the small team at Prashad, that they only have time for one or two of these cookery demonstrations a month, and with only seven spaces available, book early to avoid disappointment.

The couple have a wealth of knowledge about Gujarati cuisine, clued up on the medicinal properties of each spice and ingredient, imparting the food traditions ingrained in their heritage. Not surprisingly Prashad have their own blend of garam masala, rich and cinnamonny, which they gently heat for a week, before returning to their millers in Leicester for grinding.Tip 3: If you want the best grade of spice, head to the Midlands! During the demo you’ll be introduced to some exciting new additions to your pantry, like carom seeds, jaggery and asafoetida, all now readily available at large supermarkets or asian grocers. All of which will take your Indian cooking to the next level. I learnt how to properly soak that block of tamarind that’s been at the back of my cupboard for months, how to strain out tough white root, and when to add spices to the pan, Tip 4: Mostly when it’s off the heat. I agreed with the others attending the demo, some of which had travelled from the outer edges of Yorkshire, (some pushed by their wives to bring some skills home!), that we wouldn’t have dreamt of attempting the complicated looking Bheta Patra recipe. After resting the Patra batter which Minal weighed out in front of us, it was our to turn get stuck in, layering the flat colocasia leaves and the batter mixture with our hands, before folding and steaming them in the pan. Nods all round with an eager confidence to attempt this in our own kitchen. Tip 5: Don’t have breakfast. The patra parcels were served up within an hour of us being there, along with a flattened rice and potato side dish, and milky sweet ginger tea. Tasting Minal’s (and a bit of our) efforts, we were invited to sit in the restaurant

It’s taken me until now to realise in life that if you want something really nice, it takes time, skill and effort to get it. It’s really hard to think of something that is simple to make and tastes amazing, unless you’ve got top quality ingredients, or are really fancying spaghetti hoops. Take toast for example, super simple you say, but under the grill it can go anemic to ash in two seconds flat. Is it surprising then that the drink that has become a National obsession is such a minefield to brew. Aside from your bag in/bag out, milk first/milk last debates, I’m talking about coffee. And it is so hard to make a decent cup o’ joe. When it comes to me and my kitchen, I’ve got all the gear and no idea. Throw me an Aeropress, a French press, milk frother, coffee grinder, thermometer, some lovely El Salvador beans, the works, and my coffee will still come out like mouldy dishwater. Well praise hands emoji for North Star Coffee Roastery, whose specialist academy offers a monthly Home Brew Masterclass for people that, like me, have just resorted to buying coffee out. Situated at Leeds Dock, North Star’s Hub of caffeinated activity supplies over ninety-five delis, restaurants and cafes with their range of ethically sourced, handroasted blends. New to the site is the addition of their Coffee Shop & General Store, which brilliantly showcases North Star products with precise brewing methods and paired Noisette Bakehouse treats. There aren’t many places in the UK that encompass cafe, roastery and training facility under one roof, and it’s pretty special to look up from your Rwandan Kalita and watch that same blend being roasted and bagged next door. From bean to cup, it doesn’t get much fresher than this. With each course, lead by Wholesale Trainer and SCAE qualified Barista Ollie Sears, you’ll start with a cupping tasting using their impressive wall mounted flavour chart. We compared a spectrum of blends, from a standard supermarket Robusta, to some of North Star’s characterful single origins; a naturally processed Guatemalan, and one washed, and the same two

Ethiopian profiles ground just a fortnight apart. Interestingly the supermarket cup, once steeped, looked the darkest and most appealing, and armed with a paper cup and soup spoon we slurped (the actual technique), our way down the line. Who knew you could taste cooked beef, fresh butter and basmati rice in a coffee. About all my nose could pull off the chart was ‘hay’ in terms of flavour, but a brilliant way to differentiate between the nuttier darker roasts like the Brazilian, and North Star’s more floral, citrusy profiles (after which I guarantee the supermarket one will taste like your Dad’s rancid filter flask). Ollie is incredibly knowledgeable, and from the impact of origin, water filtration, quality and temperature, you’ll move to examine some of the diagrams the team use when grading the body, acidity and aroma for different roasting lengths. He’ll then explain how an underbrewed coffee will taste sour and an overbrewed bitter, the latter being the one which the UK palate apparently prefers. To get your gustation really going you may even do their Starburst test, blindfolded and nose clipped, to see if you can gauge the correct flavour - I did (obviously know my sweets better than my coffee). What’s awesome about their courses is how bespoke North Star can make them, covering individuals’ brewing techniques and the equipment relevant to your kitchen. I learnt some valid lessons when it comes to Aeropressing, and got a chance to try out a few different methods under Ollie’s expert guidance. For the real enthusiasts, they offer a Home Barista Course, to enable you to rock your espresso using the kind of side by side experiments that you wouldn’t get a chance to do at home. You won’t naturally get out that jewellery scale to measure your split shot when reaching for your Gaggia, bleary eyed, each morning. Another level up and they offer Industry training and certification for professional baristas and clients looking to get qualified and make the most of their North Star blend. If you discover you’ve got the wrong kit, their online shop can sort you out with what you’ll need to recreate your mid-course coffee epiphany. Apparently a burr grinder is what you need to be looking for - less static and retention than a standard blade grinder, and consequently a more even grind. Ollie will debunk those random myths you’ve heard about keeping your coffee in the fridge and not letting the kettle boil. There’ll be important tips on storing your beans, and how to order from the ever more confusing cafe board, where an Italian Piccolo, Spanish Cortado and Espresso Macchiato can stump even the most discerning of caffeine heads. You’ll leave genuinely buzzing, not just from the amount of shots you’ve slurped, but with a load more ideas for all that gear at home.

he road sign’s not lying when it heralds Malton as “Yorkshire’s Food Capital”. Around every corner you’ll find a patisserie, delicatessen, cafe or greengrocer, and just off the historic market square Malton Cookery School is at the heart of the town’s love of local gastronomy. With baking, game and seafood at the core of what the school offers, there’s a whole host of ways to brush up your culinary skills. The cookery school began as a pop up for the May Festival in 2014, and by September they’d had so many calls about courses that they now open four days a week, and are soon moving to the foodie hotspot down the road, at Talbot’s Yard. The space is just beautiful - light and airy, with baskets of fresh produce, shelves of spices, measuring bowls and equipment. Big wooden stations are laid out with chopping boards, today’s recipes and folded aprons (which by the way, you can take home!). Welcomed by our fantastic host and teacher Gillian, the morning began with teas and coffees sat round the table where we’d be sampling our creations later. One lady from our group explained that this was the sixth course she’d done at the cookery school, having received gift vouchers from her grandchildren for Christmas and birthdays, which we all agreed was a wonderful idea. So far she’s made the pavlova from Dessert Heaven and impressed friends with recipes taken home. If my family are reading this, I’ll do the Macaroon Masterclass with local chocolatier Andrew Thwaite please, thanks!

up fine slices of salmon with the lasagna sheets and a spring onion and shallot white sauce, before an obligatory dusting of Parmesan. Once baked, we used chefs rings to cut out mini lasagna circles, ideal for a canapé or starter - another pro tip. A highlight were the mackerel sliders, which we used the rings for too, and had as open sandwiches on the soda bread with a horseradish cream and pink peppercorn-pickled cucumbers. We made a brown sugar and star anise smoker, using foil to smoke the Rainbow Trout, and cured the Halibut with lemon, juniper and cabbage, all the while with the lovely Debbie whisking away our washing up. Such a treat. All that in three hours, which flew by all too quickly. It was a proud moment as we sat down to enjoy our lunch spread, with a bottle of wine to toast our achievements. I honestly couldn’t recommend this course enough. We each came away from the kitchen feeling like we’d genuinely had one of the best days ever. If you are in any way into food, this experience is just paradise. Get booking for their popular Christmas All Wrapped Up in December, or try the Saturday Night Takeaways where you can whip up a pie or curry and be home on the sofa within two hours. The Chef’s Table nights also look not to be missed, as you watch a local chef make your dinner from scratch, accompanied with champagne and canapés. Catch demos from Debbie and Gilly at Saltburn Food Festival at the end of the month, Scarborough Seafest, and Harewood House. And if you have any room left, do as I did, and head to Talbot’s Yard for a Groovy Moo Gelato to round off your foodie day in marvellous Malton.

Feeling very much like contestants on Bake Off (without the pressure!), we donned our aprons and sharpened our knives something that I will certainly be doing at home from now on. Within 20 minutes we’d made our own pasta dough and had a soda bread in the oven. Very impressive, if I do say so myself. Under Gillian’s instruction everything felt incredibly effortless, and before we knew it she’d introduced us to the catch of the day, delivered by their local fishmonger straight from the East Coast. In fact we were shown how the Turbot’s orange spots indicated the iron in this region’s waters, and told how supermarkets can sometimes replicate the fish’s bright shiny eyes with glass to forge their freshness.

Homemade goujons were on the menu so we got stuck-in filleting the turbot, which Gillian guided us through step-bystep, and my bench partner seemed a dab hand at. If it all goes down the pan in the Arts, she is now considering a second career as a fishmonger! It was strangely therapeutic to carefully feel and slice down the spine of the fish, tweezing out tiny bones as we went. We dunked the fillets into flour, beaten egg and breadcrumbs before frying them over at the cast iron hob. Gillian made whizzing up a quick hollandaise again look very easy, and we enjoyed them with a squeeze of lemon over at the table. They were so delicious, the hollandaise buttery and sweet, and despite being told to pace ourselves as it was only 11.30am by this point, we happily finished off the board, and were presented with assistant Debbie’s lemon cake and another round of teas and coffees to see us through till lunch time. By now our pasta dough had chilled in the fridge and was ready for rolling into sheets for the salmon lasagna. I picked up some great tips for my sister, like using semolina to scatter tagliatelle into nests on a baking tray (to avoid the lengths falling off her clothes rail and onto her dog hair-ridden floor)! We layered

WORDS BY SARAH COTTERILL ON BEHALF O F YO R KS H I R E FO O D G U I D E

There were just five of us taking part, which meant we were each able to be really hands-on and create every aspect of the day’s dishes. The atmosphere was so calm and collaborative, with Gillian expertly able to delegate tasks to individuals, without anything feeling too rushed or laboured.

THE ASSORTMENT OF DELIVEROOS

LLUUN C H NCH SSPPO OT TS S :: D E L I V E R O O DELIVEROO This time on our Lunch Spots feature, we again use our office power to explore lunch so you don’t have to – this time, Deliveroo. The classic office delivery debate ensues. Is it really that hard to find one establishment that can feed the office? After a recent work experience student was given full reign on ordering for the office (and very quickly discovered how hard a task that was), we thought we would put it to the test again. So: everyone in the office wrote down two places and we popped them in a hat – but we only drew out two places to use. We then ordered from the two places, and marked them on Value for Money, Time (from ordering to eating), Mass Appeal (no office squabbling) and Taste.

F O G A L' S C H O I C E The two names I put in were Meat Liquor and My Thai. Why? It was National Burger Day and I wanted a Dead Hippie™ and some Chilli Cheese Fries. The Dead Hippie™ is one of my favourite burgers in Leeds - juicy, served rare and tasty as hell. We pulled My Thai out of the bag. It’s one of my go-to places for Thai food - quick, cheap and simple, but full of flavour. A very pleasant experience indeed. My Thai Deliveroo delivered early on this occasion, that was totally fine. 7/10. Value for money I say 9/10; We had three mains and two starters, which came to £26. 8/10 for flavour - the fish cakes are my favourite starter, and we had the chicken red curry which was spicy and packed with flavour. For mass appeal, I reckon around 6/10 – not everyone likes Thai. Domino’s We opted for The Two Tasty Deal (19.99). We had a Roma and a Ranch BBQ medium sized pizza with twisted Dough Balls and a classic cola! I am slightly concerned that two people in the office actually voted for this one at all, but in hindsight, this is a top scorer in the mass appeal box - 9/10.

LOUISE'S CHOICE

My Thai is cheap and cheerful and they serve such large portions, you’ll be re-heating it for lunch the next day - so you’re definitely getting your money’s worth. In fact, halfway through my meal I was already so full I couldn’t even attempt to eat any of the Domino’s pizza. Deliveroo was reliable in sticking to its promise of delivering within 32 minutes and my Pad Thai was very flavoursome, with a generous sprinkle of peanuts. Maybe we should order My Thai from the office more often…

ALL OF OUR PREFERRED CHOICES

I decided to go for Rola Wala and My Thai as my two choices. I must admit, I’ve never tried Rola Wala before but when you’re scrolling through endless images of stacked burgers and cheesy pizzas it’s reassuring to see that there is an option to order something under 500 calories (that also isn’t Pret A Manger). I had my eye on the Red Channa Dal Rice Bowl as it sounded like a healthy yet filling meal which would have given me that muchneeded energy boost at lunchtime. Whilst I love trying new places, however, it’s difficult to resist a classic Chicken Bangkok Pad Thai from My Thai, so I was very happy when this option was pulled out of the hat. Funnily enough, everyone in the office

had included My Thai as one of their options, so we were not disappointed when the order arrived.

HARRY’S CHOICE I won’t go into too much depth here as both of my choices were picked so I’ll run out of stuff to talk about later on if I’m not careful… My Thai My Thai is bloody brilliant. It’s super tasty and good value for money, and most importantly I’ve really fancied one for ages. Then Simon mentioned that we were doing this, so I jumped at the opportunity! Both are pretty good on value for money. My Thai is maybe a bit expensive for lunch but presumably you’re going to be treating yourself here. Also, the portions are huge so you could definitely, comfortably share a main and a small dish between two people.

GLACKEN'S CHOICE Dominos is usually saved for when you’re hungover, and no one in their right mind is ever going to pay full price for one of their overpriced pizzas. However, the opportunity to order a pizza covered in goats cheese, cherry peppers and red onion during my lunch break, in the office as part of a deal, (thus saving money) was all too tempting. Still, even as part of a deal it’s criminally expensive for a pizza, but as Dominos is a huge, evil corporate machine from the US you can always be sure that their service will mean your pizza turns up hot and in good time. It tasted pretty decent too, better than their rivals over at the Hut, but nowhere near as good as the local pizza heroes Dough Boys for freshness and value for money. As we were eating food in the name of research, I was also being peer pressured to eat food from another local vendor too. This time using Deliveroo we went for My Thai. In their restaurants they are well known for serving your food fairly sharpish and trying to usher you out just and as you eat the last mouthful. So it was no surprise that the food turned up in a pretty rapid fashion. Considering I was already committed to eating most of a pizza, I just went for the veggie spring rolls. Perfectly cooked and crispy, they might go down as some of the best I’ve ever had. At £2 for 2 giant spring rolls, it was excellent value. In terms of mass appeal in the office, Dominos is probably going to always win out. When trying to feed a group of people all at once in the office environment, you can’t go wrong with playing it safe and ordering a load of pizzas.

On taste, this is a hard one. I picked the My Thai but not the pizza, so the odds were stacked against Domino’s here. The Tofu Pad Thai from My Thai is a reliable and tasty dinner that I would happily eat every day! Domino’s Simply put, there is nothing wrong with a crowd pleaser. Everyone likes pizza, and if you don’t then, really, the I Like Press office is probably not the ideal environment for you. Also, for what it’s worth – Pineapple and Olive. Every. Single. Time. (Except this time as I was sharing). Domino’s was good value for money! We got two pizzas, a side (which was basically a third pizza) and a coke for £19.99, though according to the website if we’d got the same without a deal it would have been an eye-watering £40. Which is pretty upsetting. Time – both were pretty strong. They arrived within a few minutes of each other – if either had been delayed, it could have scuppered the whole thing. I think the important thing with both is to get your orders early… Say what you want about the humble meal deal, it doesn’t take much forward planning. Also, as we previously learned, as soon as it starts raining, orders go through the roof and Deliveroo is a write off! Domino’s is your clear winner on mass appeal, as mentioned above! Pizza is the food of the masses and we all owe it a debt of gratitude as far as I’m concerned. Taste-wise, the pizza was pretty rich and a bit much for me, but I would put that down to poor ordering on Glacken’s part. A pineapple and olive pizza would have done the trick nicely.

THE FOOD

HARRY LOVES A FIZZY DRINK

My Thai has an excellent menu with lots to pick from, but for mass appeal I think there’s only ever going to be one winner here...

CHEF SPOTLIGHT - M AY U R BUNDOBUST usually stunningly impressive. But Mayur didn’t want to work for just anybody; he wanted to work for Prashad. “There really wasn’t anyone else out there that I wanted to work for. I was always intrigued by all the recipes my Mum and Dad would create, a lot of which I would help prepare”. ring forth the Bundo: talking history, inheritance and India with Bundobust co-owner, Mayur Patel. If you didn’t already know, Mayur is part of something of a Northern food powerhouse. His mother (and now brother Bobby and sister-in-law Minal) run Prashad (initially based in Bradford and now Drighlington), which rose to national acclaim when they came second on Gordon Ramsay’s Best Restaurant programme. Prashad is an institution, which has been going most of Mayur’s life. It has evolved from corner-shop-cum-deli into today’s formal and high-end offering, but one thing remains the same: for more than twenty years, the business has been supplying his Mum’s Gujurat-inspired vegetarian delights to eager customers. It’s no surprise, then, that working with food was never far from Mayur’s mind, despite what his parents might have planned.

“Growing up in and around the family business, both my Mom and Pops had a huge influence on me. But if you were to ask them, I’m sure that they would say that the food industry was not in their plan for me.” Working in the food industry is notoriously difficult; chefs work well beyond the average 9-5, and the financial reward isn’t

Both Bundobust and Prashad would fall under the ‘Indian’ food umbrella. But what was once a generic label for samey food created to fit English expectations has been revolutionised over the past decade or so, in no small part down to familyrun outfits such as Prashad. Both Bundobust and Prashad offer culinary experiences that are nuanced, balanced and packed with flavour. Both restaurants are true to what they see as a culinary inheritance from Gujurat, despite modern innovations and tweaks. As Mayur says, “I always felt that ‘Indian’ food, as popular as it is (it’s the nation’s favourite, right?) is just so similar, wherever you have it”. Prashad was never just ‘Indian’ food, as a local mediocre takeaway might’ve been; and neither is Bundobust. “One of the main reasons for following this path was to really represent Indian food well”, Mayur stresses. And, although Bundobust’s offering is so much more informal, and perhaps ‘cool’, than Prashad’s, their roots are almost identical. “The ethos and fundamental backbone of Bundobust’s recipes are from what I learnt at Prashad”, Mayur notes, “but taking modern influence from everything else that is out there. The actual traditional recipes and street food favourites that my Mum and Dad were creating just needed tweaking, and to be offered via a different medium”. The Gujurat focus inherited from his family “is hard for me to quantify, I guess. It’s somehow ingrained in what we do”. More than any particular spice mix, or recipe, it’s a gut feeling. “I can’t really say any of the dishes are traditionally Gujurati”, Mayur contemplates, “but they all have a twist that brings it back to being from our region. That’s how it should be”, he goes on “there shouldn’t be strict rules applied to cooking, and changing things is what excites me the most”.

Mayur Patel

B U N D O B U S T: THE FOOD

BUNDOBUST INTERIOR

The Bundobust kitchen team are from all over Asia and beyond – “we have chefs from Kolkata, Punjab, Nepal, Rajasthan and Nigeria”, Mayur explains - and many bring their influences to bear on the innovative and frequently updated Bundobust menu. Many of them also used to work at Prashad, too, before their current Bundobust stint. “The whole menu is collaborative, with specials and new items being worked on together. [The chefs] give us a great deal of knowledge and inspiration”. There’s a sense of ‘at home’-ness that epitomises Bundobust’s, and Prashad’s, dishes. “Gujurati cooking is very much a homestyle cuisine”, Mayur muses. “Although, that could be argued about most of the classic dishes out there today. The origins of most recipes and classic cooking goes back to what produce was available locally, and how the people that cultivated it would eat. This is very true for Gujuratis”, The Gujurat is, of course, a varied terrain, upon which many people survive. “Many were farmers”, Mayur notes, “especially in our particular region. I think being humble with these ingredients and creating dishes that are simple is intrinsically what we are about. We can now buy anything, anywhere”, he goes on, “but not overcomplicating our offering still keeps us true to our roots”. Bundobust has been a runaway success, with national acclaim from food critics like Jay Rayner.

buy them from has a high turnover of the spices we need. This then means they are the most fragrant and fresh, which makes a world of difference when cooking our food”. Their secret garam masala recipe is one inherited from Prashad. “We have it roasted and milled at the same place my Mum and Dad did and Prashad still do”. Mayur discloses. “Its blend of over twenty spices is very complex; quantities of each individual element are carefully selected and then milled on an old-fashioned stone mill, on a massive scale”. Bundobust opened the door to their second venue, off Piccadilly in Manchester, at the end of 2016. Just as Mill Hill has evolved (“it’s no longer the dodgy shortcut to the station”, as Mayur puts it), their Manchester location has already transformed a quiet subterranean unit into a popular hub. “I honestly didn’t think Bundo would be so well received so quickly”, he humbly acknowledges – “I just thought it would take longer to build momentum, and I believe that’s testament to the team we have there, and the love Bundo generated from Leeds. I think it’s the vibe that we have managed to replicate, which is exactly what we were hoping for, as the atmosphere in Leeds is what makes it so special”. Bundobust’s success has got a lot to do with hard work, commitment and innovation; but, Mayur says, it’s also “down to our concept in general. The Bar side of the business has the same passion, care and attention as the kitchen. We take things very seriously”. Also worth mentioning is that it’s not just about the beer. “Yes, we want the best beer list, but that is true of the wine, cocktails and softs too”. Across the board, they share the same foundation of innovation – “We like to push boundaries”.

“The most important thing that keeps the quality high at Bundo,” says Mayur, “is that we all genuinely care about the food that we are Bundobust don’t shy away from daring collaborations and serving, from the kitchen team to innovative launches. the bar team – both really want to “Collaborations are great fun, serve the very best.” and have pushed us to come up This is self-evident in the care and expertise Bundobust co- with some of our best dishes yet”, owner Marko, the brains behind the beer, puts into sourcing (and indeed, co-brewing) the sorts of beers (from saisons to Mayur agrees. “This is true of the witbiers to IPAs to porters and beyond) that you can order to go beers we’ve collaborated on too – with your food at Bundobust. after all, Bundo was born out of a Maintaining high standards is at the heart of Bundobust’s consistency, too. collaboration in the first place.”

And their spices? “The majority come from Leicester”, he notes. “There is a large Indian population in Leicester and a good proportion of them are Gujurati. This means the supplier we

Borne from Mayur and Marko’s passions, experience and knowledge, Bundobust has shone like a beacon, illuminating the brightest lights of the Leeds food scene. Welcomed with open arms by Manchester too, Bundobust shows that combining excellence and innovation with care and hard work leads to runaway success that knows no bounds. Long may that continue!

Words by Phoebe Ryan

“We have a couple of very good suppliers, and have a great relationship with them,” Mayur tells me. “In particular, our main supplier is from Bradford and they have been with us since the very beginning. At the end of the day, we only want to cook with the best produce available.”

GREENMOUNT I

catch up with Jamie in the midst of a busy day, recording with The Cribs. The studio has worked with a whole roster of names you’ve likely heard of, from Pulled Apart By Horses to iForwardRussia!, and this diverse (even eclectic) range of musical genres is something the team of Jamie, co-founder Lee, and Rob, are very proud of. It’s ironic, perhaps, that some bands head to Greenmount because of one sound. “Some people do come to us because we’ve made a certain type of record – which is funny”, Jamie acknowledges. “We don’t make the decision whether someone records with us. We make everyone feel welcome. We work on massively different records one day to the next, jumping into different styles of music”. Whatever they’ve spent the day recording, “we end up getting together and playing [the tracks] to one another”. The passion of musicians follows them behind the mixing desk. “Our aim is to make as many records with as many people as possible!”. Coffee is a bit of a secret weapon at Greenmount, it seems. “The first day with a new band”, Jamie explains, “we’re as nervous as they are. We want to make everyone feel okay. So we make coffee – we make ourselves spend some time”. This is not only a great mechanism to put people at ease – it usually ends up actually saving time. “You don’t want to miss the point of what people are trying to make. We get to know the bands really quickly. We get to know what they want”. I suggest that maybe getting a brew on is the remedy to what might’ve happened the night before? Jamie agrees – “chilling out and having a coffee early in the morning is the exact opposite to beer at night – the counterpoint”. All this relaxed socialising could seem counterintuitive – you’re

a band who have paid for a day’s hard-earnt studio time; you want to immediately bounce into it. “I get it”, Jamie concedes. “Everyone tries to fit in as much as possible and we understand that – but that twenty or thirty minutes of social time at the beginning helps to refine what they want”. Sometimes the sheer pressure of this being your one day of studio time can create a restless, frantic air which isn’t conducive to getting your sound out the way you want it…Putting everyone at ease gets the best out of everybody, and gets the band loose, and talking. Jamie explains: “That’s why we try to have two members of Greenmount about when a band’s recording, though we all play too, so it might occasionally be only one. That way they have a point of contact – if you’re sat behind a mixing desk all day you can’t interact. It’s that interaction between band and person - we want them to have someone to go to. If one of us is mingling, making coffee – you pick up those little hints, what they really want. It’s their record”. The enthusiasm for a good coffee probably came from Jamie’s previous job in a little coffee shop in Wakefield. From roasting and grinding to latte art, “I learnt it all”, Jamie says. So when they opened up Greenmount fifteen years ago in Wakefield (they relocated to Armley eight years ago now), “we bought a proper coffee machine. Ground our coffee. I spent all my time making flat whites” – Jamie jokes – “my job at the café and at the studio were identical”. But the coffee machine broke a few years in, and they got a Cafetiere. And things changed. “I spent way more time actually hanging out and drinking – I actually spent the time with the bands, rather than focussing on getting the best crema. We still had good quality coffee, and ground ourselves, but less fancy!”. Though some regulars missed the constant flow of flat whites

STUDIOS… – “people started to joke that we were this café they went to in Armley”, Jamie says – they had finally found their recipe for success. “I read this article about a guy in the States who makes a big pot of coffee he puts on the side”, Jamie tells me. “It seemed generous, just to have it there to help yourself as you came in and set up. It was more chilled. We weren’t planning that – we wanted ‘fancy’ – but it’s much more about the social”.

had this really big music scene – but so many great bands keep appearing - new ones. Leeds has a lot of music unis, and loads of great places to play. We’re the centre of the country, and we’re fantastically connected – to London, to Manchester, to the North. You can get almost anywhere, given a few hours. And people are willing to travel here – it’s a place people are happy to be”.

And the social aspect Jamie talks about is clearly not just a ten minute bluster about what you got up to last night – this curated time is evidence of his kindness, and desire to put people at ease. “It’s weird (as a band) to have to throw yourself into a room with a couple of people (us)”.

Long may musicians and producers with as much skill, enthusiasm and kindness (not to mention the fresh-ground coffee) as the guys at Greenmount consider Leeds a place they are happy to be.

Fifteen years has refined their skillset and expertise, but it hasn’t dampened their joy and enthusiasm for the studio:

There’s no sense of stagnancy or frustration at the shape of music, or the wider world going on at Greenmount, either. Jamie seems to smile through it all. “We had a band up from London recently”, Jamie starts with a smirk, “To The Cosmos. ‘Britain’s got amazing recently’, one of them said – we all looked over at him – ‘obviously not socially or politically,’ he clarified, ‘but the bar snacks and the craft beers! They’re everywhere!’”. Leeds is still a source of inspiration, too: “A few bands emerged in the 2000s. Everyone was saying Leeds

WORDS BY P H O E B E R YA N

“Every day I’m like, people have taken time off, saved up, got excited about what they’re doing. They’ve planned, they’ve rehearsed. Everyone is so full of emotion – it’s an inspiring thing to see from people, a life-affirming thing to see every day! That moment when they’re done and they’re about to leave – it’s so aspirational. They’re thinking who are we going to send this to… at that moment, the sky is the limit”.

LEEDS STUDENT GUIDE BY RECENT GRADS 20

very year, innocent Freshers descend on Leeds, ready to make the city home for three years, or longer. Far too many sadly get lured into the mitts of sticky club nights and atmospherevoid dives, leaving them disillusioned by this great city. This year, we say, no more! No vulnerable student shall be lured away from Leeds’ quality establishments by soulless, sticky purveyors of WKD and S Club 7! Not on our watch! So, we’ve spoken to some ex-Leeds alumni who stayed on in this great city, to chart a map of must-sees, must-dos and mustvisits to guide any aimlessly wandering Fresher into the arms of a quality establishment. You’re welcome! First up, a Q&A with the guys from Hungry Sandwich Club, a team of creative pals specialising in illustration, motion graphics and online experiences.

Q : W H AT D I D YO U ST U DY? A: Graphic Design at Leeds College of Art

Q : W H Y D I D YO U S TAY I N L E E DS A F T E R YO U R COURSE? A: We love Leeds! It’s been a really great place to set up our company – the creative scene is going from strength to strength. There’s a great culture of independents working together, making it a really awesome place for people to set up shop! I also think the creative scene is quite tight-knit – maybe it’s because we do motion graphics rather than design, but we feel there’s not a ‘dog-eat-dog’ situation over jobs in Leeds. Instead, jobs are shared and studios are really supportive of one another.

Q : B E S T LO C AT I O N I N LEEDS RIGHT NOW? A: The coolest shop - our pals over at Colour May Vary! It’s the place to go for prints, books and magazines on art and design! Best Bar – when we were students, you’d see us in the Brudenell every week – it’s still the best place to see bands in Leeds. Now we’re based in the centre, we’re a big fan of North Bar and a cheeky pint on the Belgrave rooftop or a gig at Headrow House. Best restaurant – for breakfast, you need to head to Laynes Espresso – make sure you try the fritters! Lunch – we’re lucky enough to get lunch delivered straight to our desk from the lovely guys at Grub and Grog. They’re based at the front of our studios at Duke. For dinner – get over to Bundobust and get those Okra fries and Bundo Chaats in!

Q: WHERE SHOULD EVERY STUDENT D E F I N I T E LY G O AT L E A S T ONCE?

THE HUNGRY SANDWICH CLUB

A: If you want to be spoilt for choice (or just fancy trying everything) you’ll love EatNorth, a weekly food fair fathering loads of amazing food trucks together at North Brewing Co.

Q : W H E R E S AY S ‘ L E E D S ’ T H E M O S T, W I T H T H E LEEDS-IEST VIBES?! A: If you want the real Leeds experience, get down to Angel Inn. It’s down a little side street in the centre of town and you’ll get plenty of toothless smiles, and pints are like £1.50!

Oslo

Secondly, we spoke to Alex and Ellie at Oslo, a creative agency based at Castleton Mill, Leeds.

Q : W H AT D I D YO U ST U DY? Alex – I studied Creative Advertising at Leeds College of Art, now Leeds Art University. Ellie – I studied BA Design and Colour Technology at the University of Leeds.

Q : W H Y D I D YO U S TAY I N LEEDS AFTER, AND WHY S TA R T O S LO H E R E ?

ELLIE AND ALEX AT O S LO H Q

A: Leeds has always been a city on the move whilst we have been here, we thought about London, Manchester, Liverpool etc but none of them appealed to us as much as Leeds. There’s a lot of opportunity here for our business and we can be part of a smaller community rather than slipping in to the huge crowds of London. As well as the opportunity that Leeds offers, it also gives us the countryside! We are both from small Yorkshire villages and being surrounded by the beauty of the landscape is something that runs in our blood. Being such a short distance from the countryside, places like Bolton Abbey and Burnsall, and being not far away from the beautiful Yorkshire Sculpture Park really appeals to us.

Q : B E S T LO C AT I O N I N LEEDS RIGHT NOW? A: We love Laynes Espresso (who we recently designed the new menus for) as well as the numerous little cafes dotted around Leeds and Headingley like Whites.

Q: WHERE SHOULD EVERY STUDENT D E F I N I T E LY G O AT L E A S T ONCE? A: Yorkshire Sculpture Park and Ilkley Moor without a doubt. Everyone needs some fresh air sometimes and we both felt the pressure from University at times for sure! Being able to escape that and immerse yourself in the green rolling hills of the Yorkshire Dales really can de-stress you - if you’re lucky, you might even see the sun!

Q : W H E R E S AY S ‘ L E E D S ’ T H E M O S T, W I T H T H E LEEDS-IEST VIBES?! A: Laynes Espresso would probably be the most Leedsiest place we can think of, not only do you get shit hot coffee and food, you can people-watch from the great big windows near the train station and watch all of the wonderful and bizarre people that make up this amazing city.

CA R N I VA L 5 0, L E E 26

DS 27

PRINT IS N O T RINT D E A D S P R I N T OT I S EAD NOT DEAD

PR IS NO DE

SINCE THE ADVENT OF P R O L I F E R AT I N G D I G I TA L MEDIA, CONTENT HAS B E E N AVA I L A B L E O N L I N E IN ABUNDANCE, FOR FREE. MANY FORECAST T H E E N D F O R P R I N T. S O WHY ARE WE ALL STILL HERE?

Paul of new company Effective Publishing obviously feels pretty strongly that print is neither dead, nor dying. As founder of Effective and of (previously in print) Leeds Living, Paul is all too familiar with print’s trials and tribulations. He puts it frankly. “There are too many people producing reams of shite that nobody wants to read, let alone keep, and all that does is cement the growing opinion that we waste too many resources printing what we do”. So much bumph is thrust at us daily, whether through mailboxes or into our hands as we walk down the street, and so much of it is advertorial. It tells us what businesses want us to know – not what we want to read. It’s easy to see how we’ve become fatigued by being inundated by the stuff, and started to think perhaps it’s all junk, but, as Paul is keen to stress, “it’s not; there is some amazing stuff being produced”. Just sorting that valuable content from amongst reams of crap can be tough. “We live in a disposable, throw-away world, where people consume in excess both materially and

RINT S OT EAD

virtually”. It is this proliferation, Paul reckons, that undermines the quality present – it “devalues the incredible, creative output that people work hard to produce”. So, although so much information and opinions from across the spectrum are available 24/7 online, it’s left us tired. As Paul notes, “for me it’s not print that’s dead, it’s digital that lacks a pulse. It has no soul, no substance – and without those, what is print? Dead, right?”. Those who predicted print’s downfall forgot something key to many of us (me included) – the ‘thing-ness’ of it. Reading a book on a Kindle, or a magazine on an iPad, leaves something of the reading experience behind. This is something which publishers have wised up to – why else do they emulate paper-based experiences such as the page turn? Even pages themselves, an integral part of many online publications, are null and void in the digital realm of limitless characters and endless scrolling… so why do online publications keep them? To mimic the print experience. “It’s tactile. The feel of a printed piece is an important part of the presentation”, Paul notes. The quality of print goes alongside design and aesthetic to affirm your feelings about a publication. A thick magazine on fine quality paper backs up your ideas of the value of the publication before you even start reading. You know something about the reading process with the item in your hands, still unopened. Similarly, a cheap gossip rag on shiny, thin paper affirms your sense that you’re reading ephemeral garbage. It’s a different experience to online ‘ownership’. “Holding something beautiful makes you feel good. Look at what’s happened to the resurgence of vinyl in the music industry – when people are passionate about a particular subject they will seek out the best the community has to offer. The double LP in a beautifully designed gatefold sleeve with inserts is arguably the pinnacle of music publishing. What does that rely on? Print”. Oddly enough, print also seems to be the gatekeeper of good writing. “From a quality perspective, online is more forgiving”, Paul notes. “You make a mistake and it’s easily corrected. That could make writers and journalists sloppy. It’s not the right way to learn, to know that you can keep messing up and it doesn’t really matter”. As well as relaxing standards, online copy has turned writing traditions on their head. We read differently online – skimming horizontally for titles and subtitles that interest us, rather than engaging with the content, paragraph-on-paragraph. Is this damaging the way we take on information? “Most certainly”, Paul thinks. People don’t actually read, not properly anyway, on a device. It’s the reason why good online copywriters now make paragraphs from single sentences. We are all walking around, trying to consume this torrent of information, often whilst doing other things like the morning commute or even walking down the street. Doing this prevents us from engaging with online content in the same way we would have done with print. “There are very few long reads that work online, so the need to engage the reader and hold their attention is less important”, Paul agrees. ”It’s all about attention-grabbing headlines – clickbait – they want you to hit that page, consume the content quickly and move on to the next, ideally on their site”. This does take some skill, but it’s entirely a different talent. Sites like the Daily Mail Online are, of course, true masters of this sort of clickbait, but we certainly wouldn’t hold them up as the pinnacle of quality writing.

Print on the other hand is more about being engaging enough to read, cover to cover. “It must be written in a way to stop the reader putting it down. You won’t find many books on the bestseller list that people never read beyond the first chapter, and the same goes for what we publish”. Digital copy is prolific. Content of all formats (and quality levels) is available online, able to live off the back of unaffiliated, unassociated advertising (usually running down the right hand side). Even small blogs can pay for themselves this way. “You can drop an ad on any blog and as long as you have the readers you’ll generate some revenue from it. It’s also easy to quantify: you can produce stats and show those to prospective advertisers. You can even make them up (as many do!) and use them to further support your sales efforts”. After all, blogging is free. That’s why so many people have been tempted to create one - for better or worse, it’s very democratic. Even hosting a blog is free on a CMS like Wordpress, if you’re prepared to use their name in your URL. “Blogs cost next to nothing to produce, and because there are no material costs much of the revenue generated could be counted as profit”. So how can print pull its revenue weight? “This is the Achilles heel of the publishing industry, or at least ad-supported print

publishing”, Paul admits. “Revenues are down, massively, across the industry as a whole and many well-respected publications are either going out of business or retreating to a safe and more cost-efficient online presence only. Just look at what happened to The Skinny recently, which was a shock for many I’m sure. Print is on the back foot in many ways. Making print pay is incredibly difficult right now”. That’s one reason why Paul set up Effective Publishing as a Community Interest Company (CIC), using profits and assets for public good. It is a growing collective of like-minded people with a common goal. “We believe that print is not dead”, Paul goes on – “far from it, and we understand the value of wellproduced publications and the effect they can have. We also know what a difference having your work in print has on those who contribute, and this can form an important part of the learning process for anyone wishing to get into the industry”. Effective works for the writer then, as well as the reader, to help keep print alive. And none of it is easy. “I’d be lying if I said that sometimes I don’t think about packing it in and getting a ‘proper job’. Ultimately I have a strong belief that Effective can help to change print publishing – change the way it works, and help fix many of the problems that plague the industry. I also hope we continue to help as many people as possible while we do it”. Paul’s favourite things in print? Packaging. “If you wrap it in something beautiful then you can almost guarantee I’ll want to buy it. The work of people like Robot Food here in Leeds is what makes shopping interesting, and it’s one area which will always keep print alive even if, God forbid, we all end up reading everything on our devices”. And then if we’re talking proper print, “you know, the stuff you read and absorb” – then Paul reckons “the zine space is where it’s at right now. The work of the French screen-printing workshop Le Cagibi is a fine example, but there’s so much stuff coming out, it’s hard to keep up. Ironically the best place to find out about this is online. Sites like peopleofprint.com are a great resource”. And what he looks up to in terms of publishing? “Maybe I’d go with (London-based) Idea. Not everything they do is great but they always push it and they have taken publishing to a place that I’d like to see Effective occupy one day”. Idea produce limited edition runs working with both supercool brands like Palace and Stussy and little-known artists and photographers. “They’re never afraid to experiment with interesting finishing options, such as the chunky wiro binding and fold out pages on The Palace Book. That’s one of the pieces you wished you produced and now can’t because it would be criminal to imitate”.

WORDS BY I LIKE PRESS D E S I G N BY @OS LO_ AG E N CY

Paul’s inspiration is pulled from a broad spectrum across the print industry – “there are so many, so it’s difficult, but this would be a good stab at my top 5 (still in print) magazines, listed in no particular order:

ID Aesthetica Wallpaper Gentleman’s Journal Wire”

LE COCHON AV E U G L E

he heart, soul, and capital of Yorkshire. The beautiful city of York has its fair share of sights and sounds. From the 13th century gothic cathedral to the iconic shambles that literally takes you back in time. There really isn’t a more picturesque city in the region. But what about the food? With an abundance of tourists hitting the city every day the opportunity for the big city chains to take over might have everyone thinking the real gourmets may pack up and leave? But not in this city. The food scene in York has absolutely flourished in recent years with some of the best in the business deciding to open up shop and giving York yet another reason to visit this great place. Here’s our pick of some of the best restaurants in York. An insider’s guide of anti-chain. Brilliant dining destinations from some of the region’s and UK’s best.

THE BLACK S WA N

WORDS BY YO R KS H I R E FO O D G U I D E

YO R KS H I R E FO O D G U I D E ’ S U LT I M AT E GUIDE TO THE BEST R E S TA U R A N T S I N YO R K

The Black Swan at Oldstead Head Chef and Owner Tommy Banks’ restaurant may be on the outskirts of the city, set on the edge of the North York Moors, but his food and restaurant is one of the GO TO foodie destinations in the UK right now. Currently, the youngest ever chef to gain a Michelin star, along with numerous other awards, plus appearances on the BBC’s Great British Menu, Tommy’s talents have not gone unnoticed. The team showcases the very best locally sourced produce in their daily changing tasting menus. Pretty much everything that arrives on the plate has been lovingly nurtured on the family farm. Le Cochon Aveugle Another star of the north and recently featured on our TV screens, Josh Overington has cut his teeth in some of Europe’s best kitchens before taking the keys from Michelin-starred Micheal O’Hare, turning the once French style bistro, into fine dining with a casual feel. With rave reviews from some of the UK’s biggest restaurant critics and a menu that completely changes every two weeks to showcase the best produce available, booking early is an absolute must to get a seat at one of the best restaurants in Yorkshire.

Mr P’s Curious Tavern Between the designer shops on Low Petergate sits Michelin-Starred Chef Andrew Pern’s Mr P’s Curious Tavern. Curious it definitely is with the décor both elegant and quirky. Gold and dark greens amongst toby jugs and chiming ornamental cuckoo clocks, not to mention the antique Oriental Chinese bar upstairs in the Gin Parlour, where you can find more than 60 gins. This time Yorkshire’s culinary hero has delivered a mouthwatering combination of international flavours alongside Michelin star quality from a brilliant selection of nibbles, small plates and sharers. Just as suited for a pit stop and a cocktail from a day of retail therapy, or a romantic date or special occasion. The Rise Restaurant, Terrace & Bar A new shining star in York’s vibrant dining scene, The Rise is part of a £15M expansion project of Yorkshire’s only five-star hotel, The Grand Hotel & Spa. Serving an all day dining experience, award winning Chef Craig Atchinson has created a modern menu of small plates, designed to allow guests to enjoy a feast of the very best seasonal and ethically sourced ingredients. Their welcoming dining room is a strong contender for the most glamorous in the north, somewhere to visit to sit back, relax and take time to fully enjoy your visit.

T H E PA R K

THE RISE

MR P'S

S KO S H

The Park By Adam Jackson Located just a few minutes walk from York’s historic city walls, the recently awarded 3AA rosette The Park Restaurant by acclaimed Chef Adam Jackson serves a hyper seasonal and ever changing eight-course tasting menu, plus the recent addition of three-course à la carte. Adam Jackson’s previous position as Head Chef at The Black Swan in Oldstead saw him gain a Michelin Star. At The Park, Adam brings his culinary expertise a little closer to the city in this beautifully restored Victorian Townhouse.

Skosh A recent addition to York’s culinary scene Skosh, located on York’s new foodie hangout Micklegate brings the best locally sourced ingredients, served with a hint of Asia and a dash of Middle Eastern flavour. Their understated dining room serves as the perfect setting to while away a few hours devouring small to medium sized plates from this great kitchen team. With two of the UK’s biggest critics, both giving rave reviews, Skosh is another must visit York destination.

G U Y FAW K E S

Lamb & Lion Inn The Lamb & Lion Inn boasts one of the best beer gardens in the city. Guests are spoilt with an AA rosette awardwinning menu that celebrates British produce. There’s everything you could want in the way of pub fare, with east coast haddock, pie of day with real ale gravy and Yorkshire rarebit. Their Signature Menu however, is where their kitchen talent really shines, with each dish presented in a very modern way. All served with one of the best views the city has to offer. A real envy of every establishment in the city and one everyone wants to visit on a sunny day.

S TA R I N N

REFECTORY

Guy Fawkes Inn Sat in the shadows of the iconic York Minster, the award-winning Guy Fawkes Inn, the very birth place of the notorious plotter Guido Fawkes, serves some of the best real ales and British classics from their candle and gaslit restaurant. Using fresh local produce that’s treated with down to earth simplicity, Guy Fawkes Inn is renowned for their mighty Sunday roast, meaty steak pies and ultimate comfort food staples. A recent review from The Telegraph stated: “with smart additions, cooked and presented with a confident style that lifts it well above average.”

Star Inn The City Situated on the banks of the River Ouse, next to the historic Lendal Bridge in a beautifully restored former engine house, sits Michelin-starred chef Andrew Pern’s The Star Inn The City. Open from breakfast to dinner serving casual brassiere style dining and utilising some of the best locally sourced ingredients in one of the city’s best locations. When diners aren’t enjoying the everchanging market menu out on their large terrace, guests are treated to a host of special events in the restaurant from a who’s who of Michelin-starred chefs from across the UK.

LAMB & LION

Refectory Kitchen & Terrace From breakfast through to dinner The Refectory Kitchen & Terrace showcases some of the best produce from the fields and coastline of Yorkshire. Situated next to York train station in the stunning Grade II listed Principal Hotel. Featuring a beautiful terrace for those sunny days and a beautiful dining room from award-winning architects Michaelis Boyd. With dishes ranging from gastro classics, daily specials, afternoon tea, mouthwatering Sunday lunches and deliciously crafted desserts from their in-house pastry chef, The Refectory is a go to destination any time of the day.

Cave du Cochon When Le Cochon Aveugle opened their very own wine bar, we knew it was going to be a winner. A trip to York would not be complete without a visit here. One of our favourites to indulge in an incredible wine selection and paired with delicious charcuterie and cheeses from France and Corsica. You will be welcomed by Ian their resident wine buff who will introduce you to new wines in their cosy setting, complete with an intimate terrace for those sunny afternoons. P.S. watch out for their unmissable wine tasting evenings.

PA I R I N G S

CAV E D U COCHON

Pairings Wine Bar True to their name the beautiful setting of Pairings Wine Bar in Yorkâ&#x20AC;&#x2122;s historic Castlegate area, are renowned for their wine flights experiences. Choose three wines and whether you would like to pair them with cheese, charcuterie, a canape or dessert, the team will then perfectly match each wine to your choice. The place to book a private wine tasting event with a group of friends, matched with great produce. You can also catch live music on a Wednesday night, the absolute date night destination.

www.yorkshirefoodguide.co.uk

ix music, one of the most progressive breweries in the world, some food from an acclaimed chef and one of the most magical places on earth. Does this make for the perfect holiday? Holiday season involves finding your favourite parts of life all together in one place; I mean that’s the true definition of the perfect holiday. In August, Harry wandered off to the inaugural Haven Festival in Copenhagen, a ridiculous-sounding festival on paper, and a collaboration between Aaron & Bryce Dessner of The National, Mikkel Borg Bergsø of Mikkeller and acclaimed chef Claus Meyer. Sounds like heaven on earth to young Harry. Here is his report from a very wet and beautiful city, and festival…

The People

A trip is only as good as the people who go on it, and I was very lucky to be accompanied on this trip by my very good friends - Wheels, and Emma. Emma is a festival booker in Manchester and Wheels is a Tour Manager, so we all tried our best to switch off whilst we were there. A tally was kept of awful music industry statements made over the weekend, with the winner / loser getting the final beer of the weekend (Thank you, Wheels!) and I think we all need to have a word with ourselves over how high that tally got…

The Festival

Boasting a fairly unbelievable line up for a festival its size, we caught performances from Connor Oberst, Iggy Pop, Feist, Band of Horses, Perfume Genius and more, who were all quite incredible, but the real strength of Haven Festival came in two parts. The first was the unbelievable double billing of Bon Iver and The National on the Saturday night who, despite some apocalyptic rain, created a genuinely amazing experience. Bon Iver performed their latest album ‘22, A Million’ in full, a move that really shone a light on the brilliance of that record. I can’t imagine another band where I would be as happy if they did that… That was followed up by The National, who played a triumphant headline set peppered with exceptional new National album. I spent most of Saturday night gushing about these bands in a similarly tedious way as I’ve just done here. The other strength of Haven was the spirit of collaboration between the artists. On arrival to the festival, the first act we

saw on Saturday afternoon was ‘The People Mixtape’ on a tiny stage on the edge of the site, featuring a group of musicians from Bon Iver and The National led by Justin Vernon and the Dessner brothers - which was fairly unbelievable. The Dessner brothers continued to pop up, playing countless sets over the weekend and strolling around the site taking in the spectacle of Haven.

The Food

We started the weekend off pretty grandly with food, but by the end, we were beginning to feel the pinch of those Scandinavian prices (or Britain’s stagnant wages, thanks Brexit). I think the festival may have underestimated the number of vegetarians that would be attending, leading to some pretty intense queues and sell outs at the falafel stands and places with veggie options, but we did most of our eating off the site and in the city. On the first morning we went to a place called Union Kitchen and, having subsisted on crisps and crap lager for the previous 24 hours, I got myself a ‘Green bowl’ which involved a poached egg, roasted sweet potato, curried lentils, broccoli shavings and caramelised onion chutney. It tasted pretty phenomenal and left me feeling both smug and full… We also headed to Torvehallerne to visit the bustling collection of stalls there, and had some amazing food, the most notable of which were quesadillas from Hija De Sanchez, which I honestly am not intelligent enough to describe to you… soft corn tortillas, made on the spot in front of you with beautiful ingredients and the nicest salsa I’ve ever eaten. Please go there. Points are also awarded to Emma here for getting the most Danish food any of us ate all weekend - Hallernes Smørrebrød - and getting some pretty serious cold fish open sandwiches…

The Booze

WORDS BY H A R R Y R I D G WAY

I mean, the festival was organised by Mikkeller, which says it all, I suppose! Beer felt like a crucial part of this event, and was so well curated and thought about. Even the cheap lager option wasn’t really a cheap lager… we also visited plenty of excellent bars whilst we were in the city, but best of all was the painfully cool War Pigs (also a Mikkeller bar), which took up a well-spent afternoon of our time on the Saturday.

BEHIND THE SCENES: AT H E N A R I S I N G T H E U K ' S TA L L E S T MURAL, LEEDS

PHOTOS BY I LIKE PRESS

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