LeftLion Magazine - August 2021 - Issue 138

#138 August 2021

Credits

Supporters

Al Gilby Dairylea Lunchab-Al alan.gilby@leftlion.co.uk

Ashley Carter Editor ashley.carter@leftlion.co.uk

Natalie Owen Designer natalie.owen@leftlion.co.uk

Adam Pickering Marketing and Partnerships Manager adam.pickering@leftlion.co.uk

Frieda Wignall Editoral Intern frieda.wignall@leftlion.co.uk

George White Editoral Assistant george.white@leftlion.co.uk

Curtis Powell Creative Digital Assistant curtis.powell@leftlion.co.uk

Lilith Hudson Editioral Intern lilith.hudson@leftlion.co.uk

Hamza Hussain Web Developer hamza.hussain@leftlion.co.uk

Jamie Morris Screen Co-Editor jamie.morris@leftlion.co.uk

Jared Wilson Editor-in-Chief jared.wilson@leftlion.co.uk

Anna Murphy Fashion Editor anna.murphy@leftlion.co.uk

Tom Errington Web Developer tom.errington@leftlion.co.uk

Rebecca Buck Stage Co-Editor rebecca.buck@leftlion.co.uk

Dom Henry Stage Co-Editor dom.henry@leftlion.co.uk

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patreon.com/leftlion Tom Quigley Photography Co-Editor tom.quigley@leftlion.co.uk

Laura-Jade Vaughan Art Co-Editor laura-jade.vaughan@leftlion.co.uk

Cover Seth Smith Sub-Editor Lauren Carter-Cooke Writers Daniel Allen Bassey Matthew Benton-Smith Pete Brown Jason Edgar Elliot Farnsworth Sam Nahirny Elizabeth O’Riordan Georgianna Scurfield Sara Tenby Luisa Vicinanza-Bedi

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Fabrice Gagos Photography Co-Editor fabrice.gagos@leftlion.co.uk

Rachel Willcocks Art Co-Editor rachel.willcocks@leftlion.co.uk

Photographers Sandra Bartley Jasmin Betsy Dave Button Dynamic Luke Gentry Perm Ghattura Tom Haslam Nigel King Alex Mather Mark Price Georgianna Scurfield Katy Anna Southgate Chris Spencer

Illustrators Daniel Allen Liv Auckland Kasia Kozakiewicz Rich Perrotta Kate Sharp Carmel Ward Editorial Illustrations Emily Catherine

Featured Contributor Frieda Wignall Frieda is a half-Pakistani Notts native hailing from Forest Fields. This summer she’s interning at LeftLion after graduating from the University of Nottingham with a degree in Liberal Arts, specialising in Politics and International Relations. In her free time she is typically found protesting at the Brian Clough statue, on a picket line or yelling about the state of the world. Her family and friends wish she would chill out for a second. She probably won’t (unless she’s watching a Studio Ghibli film).

You can read Frieda’s interview with Huw Longman of No Homer’s Deli on page 21

/leftlion leftlion.co.uk/issue138

@leftlion

@leftlionmagazine

Contents 14

16

Ace in the Pack

We talk to Jaega Wise of Wild Card Brewery as she prepares to return to her hometown for Nottingham Craft Beer Week

13

26

Burger King

From winning Masterchef: The Professionals to opening his own burger place in Notts, we catch up with local food legend Laurence Henry

Keeping it Loki

Notts actress Sophia Di Martino discusses being part of one of the biggest shows in the world right now: Loki

A Coffee Roaster in Notts

30

Flour Power

32

21

Don’t Have a Cow, Man

35

Hoppy Hunting Ground

23

Man vs. (Vegan) Food

38

Know the Drill

28

The Fantastic Draw

44

Out of Time

19

For most people, it’s the thing that gets us through the day. For our Coffee Roaster in Notts, it's his entire life...

We speak to the undeniable queen of the Notts vegan baking scene: Clemie from Clemie’s Vegan Cakes What do you get when you combine deli meats, a plant-based lifestyle and The Simpsons? No Homers, the best vegan meat supplier in town...

George White tests his mettle at Sneinton Vegan Market, setting an illadvised challenge of finishing six dishes in an hour...

Notts-based comic book artist Rich Perotta has worked for the likes of Marvel and DC, and is heading home for EM-Con this month

Pub Sketches

From Scalectrix and pool to seat-swapping and tunes, illustrator Daniel Allen creates sketched tributes to five of his favourite Notts pubs

Going for Gold

With the delayed 2020 Tokyo Olympics in full-swing, we take a look at some of the Notts athletes competing for Team GB gold this summer Nottingham Craft Beer Week is just around the corner, so we take a look at what to expect from the Sneinton-based celebration of beer Writer Elliot Farnsworth takes a peek behind the mask of Diana Drill, one of the most exciting young talents on the Notts music scene Cheese riots, a French prisoner discovering celery and the invention of HP sauce: this is the history of food in Nottingham

Editorial Howdo, and welcome to the Food and Drink special edition of LeftLion, featuring not one but three different covers from the talented Seth Smith (Art of Beer), celebrating the different facets of Notts’ diverse food scene.

With Notts looking like some kind of Poundland Paris with al fresco seating all over the shop, folks finally being able to meet up for friends and loved ones in bars, cafes and eateries around the city, and Nottingham Craft Beer Week just around the corner, it felt like a fitting theme to focus on. Whether it’s coffee and cakes, pints and pina coladas or cheeseburgers and chicken wings, we’ve got you covered.

‘Notts has more restaurants per square mile than any other city outside of London’ is one of those facts that I always hear and never think to question or confirm, but it seems about right, doesn’t it? For meat-eaters, vegans and everything in between, it feels like you’re spoilt for choice no matter where you are in the city.

Now it’s time for a bit of housekeeping, if I may, by

properly welcoming George White to the LeftLion team. Having been Screen co-Editor for a wee while, he’s stepped up to join the full-time Editorial team and has been a brilliant addition. He’s the first of many new appointments here at LL towers, so keep your eyes peeled. Sadly issue #148 will be the last one for outgoing Arts co-Editor Laura-Jade Vaughan who is moving on to pastures new. She’s been a brilliant member of the wider editorial team and has kept her section going (along with Rachel Willcocks) through a difficult couple of years.

Enjoy getting all wet-mouthed and hungry reading about all of the wonderful Notts food, beer, coffee and cake establishments...

Until the next one.

Ashley Carter, Editor ashley.carter@leftlion.co.uk

LeftLion Magazine is fully recyclable and home-compostable.

We print on paper that is recycled or made using FSC certified sources, on a renewably powered print press. leftlion.co.uk/issue138 5

A series of themed cask ale tours through the city centre’s finest drinking establishments.

Grab a map from the Noongham Tourism Centre or one of the parrcipaang venues, get your friends together, collect ssckers in each pub and win limited ediion pin badges.

Please drink responsibly

itsinnoongham.com/aletrail

Going Underground Our mole on the ground isn’t afraid to get his hands dirty to bring you the Notts stories you might have missed...

Nottingham’s most opinionated grocers Favourite Nottingham Restaurants There used to be four places we loved in town, but we think it’s down to three now. The four were Harts, Iberico, World Service and Sonny’s, but Sonny’s closed a few years back. We only like to eat in the finest of places and we like to make sure that our food is always freshly sourced and prepared. Plus, all of those places have cracking wine cellars. On the more budget side we’ve also tried Desi Downtown and Zaap Thai, and we very much enjoyed them too.

The Price of Inflation I was doing some rummaging down Sutton way when an almighty crash brought me to my senses - turns out a hot air balloon came tumbling out of the sky, landing on The Nag’s Head pub. Luckily no-one was hurt, and I’m as surprised as you that the wicker basket, naked flame and balloon full of flammable gas mode of transport wasn’t 100% reliable.

Probably time to send them the way of the Penny Farthing if you ask me.

Michelin Stars We’ve not tried that Alchemilla place yet. We’ve heard it’s very good, but it’s also very, very expensive and we think that alone would put us off. We work in the food trade so we understand how much the basic ingredients cost and we think paying £150 for a meal is just too much. We went to Sat Bains once though. The food was totally amazing, but the whole experience dragged on somewhat. We got there at 7.30pm and we were still eating at 11. The bit where they come out and explain all the food before each course seemed unnecessary to us and, in the end, we just wanted to go home and go to bed.

Eur’ Having Me On My little moley heart was as broken as everyone else's when England fell at the final hurdle against Italy. But spare a thought for the poor sod who had the news broken to him by a BBC journalist on Market Square.

All the shell-shocked fella could say was “Oh fiddlesticks”, which I hope they bleeped out.

Come on Auntie Beeb, that’s not a scoop.

What happened to proper journalism?

Nottingham Craft Beer Week We’ve got to be honest, it’s not our thing. It’s good that so many different people are making so many different beers, but we like more traditional ale. Some of these newer beers are so hoppy and citrus-y that they blow your head off. And some of the dark beers are so thick that you can stand up a spoon in them. We really just like to stick to either a pint of Adnams Ale or London Pride, which they serve a cracking one of in The Gladstone, round the corner from us.

Banana Drama I popped up on the Sneinton Vegan Market’s Facebook page just in time to catch wind of some proper beef last month, as it turns out there’s a stall that’s been selling non-plantbased bread. They were all kicking off about it, and the owners had to make sure the stall in question had their own little non-vegan section from now on. Talk about making a mountain out of a… never mind.

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interview and photo: Georgianna Scurfield I’m Chris Weir, and I’m a heritage consultant.

Virtually everything I did came to an abrupt halt when the pandemic hit and I was left with my garden.

So I decided to explore my attic. I saw some old cardboard boxes and some of them had some old long playing records, or LPs, vinyl. When I put them together I had about eighty LPs. I’m not a collector, it’s just records I’ve bought over the years, but the years were very specific - about 1963 - 1974, that was my buying era.

Being an archivist by profession I just decided there and then that I would list them all. I noted the record label, the date, highlighted some specific tracks from the LPs and then it got me thinking, where did I get these LPs? I know that I got quite a few in the early days from record shops in Nottingham. Then I

‘

started going to concerts; different bands at the Boat Club, at the Brit, Trent University… so if I saw a record that followed on from the concert, I’d buy it.

All these records meant something in my life and I associated them with friends I’d met, events that I went to and festivals all around the country. I’ve seen Pink Floyd about nine or ten times, as well as BB King, Sun Ra Orkestra, Pink Fairies and loads more… I worked in London and saw many bands for free in Powis Square.

I began to write these memories down, you know, the memories associated with each LP. I've nearly finished now, and I’ve written about 8,000 words. It’s been a pleasure to discover my LPs, and my life, between 1963 and 1974.

Pick Six

Chris Weir

Book

Memoirs of a Geisha Arthur Golden’s novel is deeply interesting and well-written. I like learning about history and culture through books, and I even enjoyed the subsequent film. Now, I mainly read books about the chocolate industry, and am halfway through Difficult Women by Helen Lewis, which is fascinatingly eye-opening and provocative - while still being effortlessly funny.

Film

This month, we’ve tasked Luisa Vicinanza-Bidi of Luisa’s Vegan Chocolates with picking a few of her favourite things… luisasveganchocolates.co.uk Unit 7, Avenue A, Sneinton Market, NG1 1DT

Song

Fools Gold I was a big-time nineties raver and loved dance music, and it still takes me back when I hear the tunes. I am also a big fan of Happy Mondays and The Cure. But my favourite song is Fools Gold by The Stone Roses as it gets everyone up and dancing. I love soul and funk classics too, especially Curtis Mayfield, James Brown, and Otis Redding and Earth Wind and Fire.

Holiday Destination

Gone With The Wind Since childhood, my favourite film has always been Gone With The Wind, mainly due to Scarlett O'Hara - I love the strong female role she plays. My favourite scene is when she pulls down the curtain and decides to make herself a dress. I am a fan of costume dramas and the highlight of my day is watching The Crown in the evenings with my daughter.

Colombia It wasn't a holiday as such, as I was working and meeting the cacao farmers. The landscape, tropical rainforest and coastline are so beautiful and the people are incredibly friendly and helpful.

Catahena was probably my favourite, as the architecture was fantastic - it was unspoilt, and had a huge Cuban influence in terms of culture, music and food.

Meal

Notts Spot

Pasta e Fagioli It has to be my Italian auntie's Pasta e Fagioli - a traditional Italian soup of pasta and beans. It was so good that she was even on Good Morning Britain showing off her recipes in the nineties. Using fresh ingredients makes all the difference, and we used to pick all the homegrown tomatoes and fresh basil from her garden. I was famous for eating the whole pot.

The Avenues My day starts with a workout at H3 gym, and I enjoy the entertaining walk to my shop in Sneinton Market. On my way, I usually grab a coffee from Blend. My shop on Avenue A is my happy place - I love the smell and always look forward to having a square of my 92% as soon as I get in. The Independent Market on a Saturday is always the spot to be for good vibes.

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Notts Shots

Clean sweep

Perm Ghattura - @pics_by_perm

Pride Park, 2022

Alex Mather - @alex.xic

Net result

Alex Mather - @alex.xic

“Can I get your cygnet-ure?”

Katy Anna Southgate - @katyanna21

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“I’ll take two”

Mark Price - @wheel_street_pics

Tough choices

Sandra Bartley - @sandrabphotography

Want to have your work featured? Send your high-res photos from around the city, including your full name and best web link, to photography@leftlion.co.uk Galleries of just us

Sandra Bartley - @sandrabphotography

Root and branch

Chris Spencer - @cspencer.photography

A room full of ideas

Tom Haslam - @thomas_haslam_ leftlion.co.uk/issue138 11

A Coffee Roaster in Notts I've always enjoyed coffee. For many years I’ve had my own coffee setup at home, which includes an espresso machine and grinders and so on, and I actually did a roasting course in Laos. So when I had the opportunity to work in roasting I grabbed it with both hands and I'm very happy to be in this sort of job. I used to buy my coffee from this roastery, so I'd seen the machines and I'd seen the processes beforehand. It was nice to be on the other side of things.

It’s not entirely what I thought I’d be doing when I was younger. I always knew I'd go into the hospitality trade, and I thought I'd be able to work in hospitality and food production at the same time, but now we're definitely more in the food production side - so in a way it is a little bit different to what I expected back then.

new recipes it always keeps you on your toes.

The best bit of the job is getting brand new coffees from various countries and roasting them to where we think they taste the best. Then we’re able to experiment with different roasting methods and see how that changes the finished product.

What a lot of people don’t know is that the difference between a dark coffee and a very light coffee is only a matter of a few degrees

I start my day at nine o'clock. That’s when you want to warm up the coffee roaster, and while that’s warming up you can test the previous day's roasts for a bit of quality control and consistency.

The most challenging part of the job is definitely dealing with the small changes that affect how the oven works, such as high or low air pressures.

These result in how effective the chimney is, or the flue, and how that affects the coffee roasting process.

What a lot of people don’t know is that the difference between a dark coffee and a very light coffee is only a matter of a few degrees, rather than this huge spread of numbers. It is only really about fifteen to twenty degrees between beans being raw and like charcoal, and you've got all these different flavours in that tiny little window, which I think is quite fascinating.

The constant changing of one-off coffees is probably the biggest way of stopping the job from becoming repetitive, because you only get to do them once. No two coffees roast exactly the same.

All coffees have a slightly different water content, and also they have a slightly different density, so they roast at different speeds. Some of them will try and burn in the blink of an eye, others won't get up to temperature for a while. So when you get

The worst part of my day is definitely doing the cleaning, which is hard work. You’re forever chasing after and trying to tidy up all the tiny coffee particles that get everywhere. It’s got to be done though. Once we got a new coffee roaster and somebody wired it in backwards. So instead of pushing all the smoke up the flue it pushed it straight into the building itself and set off all the fire alarms. That wasn’t fun either.

illustration: Kasia Kozakiewicz

At the end of the day I like to go climbing and go for a beer. We’re lucky where we are because we have both a climbing wall and a brewery nearby.

Always make sure you have the beer after climbing though, not the other way around.

Things have changed a lot in coffee roasting since I first began. When we started, we had a slightly smaller setup. So we've streamlined that a lot more. It's become more technologically advanced.

With more computer programmes involved I can record everything more precisely, and now we have a brand new machine with all the top stuff.

That makes everything better for the customer and leads to higher quality products. You can also be more daring to try different recipes. You can push the limits a little bit further, which is always exciting.

The dream would be to have six different types of industrial coffee roasters. If you could make one coffee that works better in an air roaster, that would work really well, and then another coffee might work better in a drum roaster. But that isn't a serious aim. It’s massive capital that requires big investment, and it would never fully pay off.

It'd be like having a Ferrari for wet days and a Lamborghini for dry days.

We mainly deal with commercial people that run pubs and cafes. The individuals we meet range from young students to pensioners, so there is quite a wide variety there. The main misconception people have about coffee roasters is that we stand around drinking coffee all day. In reality, a lot of the time we’re incredibly busy. But it’s lucky that we are - it’s better than the alternative...

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Ace in the Pack A decade ago Jaega Wise and her partner William moved from Nottingham to London and started up a brewery in Walthamstow. And, since launching in 2012, Wild Card Brewery has continued to grow at pace. Jaega returns home this month for Nottingham Craft Beer Week, and talks us through her journey, TV presenting and some of the interesting new collaborations she has up her sleeve...

You grew up in Notts. What are your favourite pubs here?

A lot of my early years were spent either drinking tinnies outside on a golf course or in the Stratford Haven in Bridgford. Harvest Pale was definitely something I discovered at an early age. Then when I moved around I frequented the Willowbrook and the Swan in the Rushes. Basically lots of Castle Rock pubs.

They’re just proper pubs and I still love them to this day.

You started Wild Card in 2012. What were those early days like?

It started with my partner, William, who is also from Nottingham, and his mate Andrew.

They were both struggling for work in a recession and were starting to think about taking the brewing more seriously. I began a job in chemical trading, which was as boring as it sounds. I eventually quit my job with no plan and decided I wanted to help them out. I got a part-time role at a pub, the Chequers in Walthamstow, and started working with them.

Then that was it. We started to build.

How have the last eighteen months been, navigating your way through a pandemic?

It's been a massive challenge and obviously sad to see the bars and pubs closed for so long. I think we have done as well as we can, given the circumstances. Like most craft breweries we had to be innovative to survive. Our company mantra was to be like a spider - when one leg falls off you still have another seven to keep you going.

We launched a webshop, which was created in about 24 hours, to sell our beers directly to the public. That was something we always wanted to do, but before COVID it was something we’d put off because we were busy supplying beer to pubs. We then managed to get an advert on TV and I basically did any media piece I could to help promote it. The brewing sector as a whole has seen a big rise in selling beers directly to the public and it’s now becoming a big part of all of our businesses. It’s a game changer, really.

Approximately how many venues are Wild Card beers stocked in now that everything has re-opened?

I would say about 500 at any one time, but it’s growing. We’re in an interesting position where we think a lot of people have heard of Wild Card, but not actually tried our products. Our beers are banging at the moment too, they’re at the highest quality they’ve ever been - even if I do say so myself. We’re particularly wellstocked around London because it’s where we are based, but we are always looking to get out to more areas.

Why are you called Wild Card?

We always felt like the wild cards in our industry. We didn't come to it with loads of money - everything we've achieved has come

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through hard work and by fighting for it.

We are a group of people from Nottingham, making beer in London, who didn't grow up with rich or privileged parents. We’re competing with breweries who are the opposite of that and so we had to do things differently to hold our own.

For a number of years we really leant on the playing cards theme for our branding too. But we are now moving away from that and doing more designs and imagery inspired by tarot cards. We’ve actually started to put our name a bit more prominently on the cans too, which is something it took us 8 years to realise was actually quite important.

We are a group of people from Nottingham, making beer in London, who didn’t grow up with rich or privileged parents. We’re competing with breweries who are the opposite of that and so we had to do things differently to hold our own You do quite a lot of TV and radio too. How's that going?

It's going really well. It started because I was picking up a lot of press by just being a young brown woman in London who was really into beer. I then started being asked if I wanted to try out for pilots and it turned out that I didn’t totally suck at it. My mantra was to just be myself and pretend the camera wasn’t there.

It worked.

After I became a guest on the BBC Food Programme I started getting offered more, including a regular presenting role on that show. I'm just really lucky now that I get to travel the country, taste the best drinks the UK has to offer and talk about it on the radio. It’s literally my dream job!

I’ll be coming back to Notts (for the event at Liquid Light), on the back of spending the morning with Black Cow Vodka down in Dorset. I can’t think of a better way to spend a day.

I’m also in the process of agreeing a contract for a major new TV show on a well-known streaming network that starts filming in August. I have a celebrity co-host on that, who I think you will have heard of. I’m not sure that I'm allowed to say much about it at this stage, but what I will say is he’s ‘beautiful’.

Back in 2018 you were named as a Director of the Society of Independent Brewers (SIBA).

Are you still doing that? Can you tell us a bit about what you’ve achieved?

Yes, I became a Director of the SIBA South East Region which is one of the most active in the country. I spent a lot of time in lockdown having video meetings with the committee.

However, the term for Directors at SIBA is three years and I've decided not to run for another term because, as you can see, I'm quite busy. A lot of the work we do is about overcoming red tape, which will be boring to the general public, but we’ve made some changes which I am really proud of. Most prominently we’ve managed to change the structure of the SIBA competitions, which has always been done regionally. This will mean that more breweries, big and small, across the country can win an award, regardless of how much competition there is in their local area.

We’ve been told you have some interesting collaboration beers up your sleeve for Nottingham Craft Beer Week...

We love Nottingham and are currently putting the finishing touches to a range of four new beers. We’ve been working with Castle Rock, Black Iris, Neon Raptor and Liquid Light - all breweries we love, are inspired by and who we know make really great beer. They’ve been down here to see us in London and we’ve been brewing together.

The beers are all conspiracy theory themed as well. We will be launching these in both can and keg as part of Nottingham Craft Beer Week. I’m really excited!

There’s been a lot of talk this year about misogyny in the craft beer industry. What can we do to make it a better place?

I don’t have all the answers, but the fact is that any woman working for any length of time in any industry is likely to have experienced misogyny. That carries through to the beer, drinks and general hospitality sector. The long-term answer is that we need more women in a position of power in the beer industry. If I think of the environment I work in then it does help having a female who is high up in the team and there are lots of scenarios that might have gone differently if I wasn’t in the room.

I also just think it’s important to have an open and honest dialogue about these things and that it’s about bringing people along with us to make that positive change together.

Jaega Wise is appearing at the Smash The Pint-riarchy event at Liquid Light Tap Room on Thursday 19 August. Wild Card Brewery will be pouring beers at Nottingham Craft Beer Festival on Fri 20 and Sat 21 August. Tickets for both events from nottinghamcraftbeer.co.uk wildcardbrewery.co.uk

interview: Jared Wilson photo: Tom Morley

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interview: Lilith Hudson

Burger King Since winning Masterchef: The Professionals back in 2018, local food legend Laurence Henry has been blessing us with his culinary talent. Now looking forward to the opening of Snobby Burger, his very own restaurant here in Notts, we find out more about the journey that brought him here and what’s in store for the road ahead...

What have you been up to since winning Masterchef in 2018? How did it change your career?

It’s all been a bit of a whirlwind really.

I started off getting some really cool opportunities to go and cook in cool places for cool people. I’ve done a lot of private events and catering events, and I recently started The Snobby Burger with my friend Johnny Pusztai as a little lockdown project. But the main goal since winning has been to open my own restaurant. We were making some headway with that before COVID and then the plans had to get scrapped, unfortunately - but luckily the restaurant will be opening at the beginning of next year. It’s all been a really interesting journey.

Tell us more about The Snobby Burger...

It was born out of necessity during lockdown when we had no work on. I’ve always loved a takeaway burger so I spoke to Johnny who had a spare kitchen lying empty in what was formerly his bistro, so we saw the opportunity to do something.

We get all our meat from within five or six miles from farms that Johnny uses.

The butchers prepare it all and then my chefs and I make everything from scratch, from the bread to the cheese and sauces.

It’s a different take on a takeaway burger - more of a restaurant style. They’re naughty burgers, but if you’re going to have a burger you might as well do it properly! It’s been a fun little lockdown project that we’re trying to keep going and build into a brand.

What more can you tell us about your shop that’s opening next year?

It’s going to be in Nottingham but I can’t tell you where it is yet - hopefully I can reveal it soon. It’s been the best part of two years trying to keep it a massive secret which is a tough task! It’s going to be a brand new build which is amazing.

We’ve done everything from scratch, from looking at the building to designing all my own kitchens and planning the restaurant with the interior designers. It’s all been

a fantastic experience and I can’t wait to just get open and get cooking.

You’ve decided to stick to your roots here in Notts. What does living and working in the city mean to you?

I love it here. It’s my home and it’s where my family and friends are. I worked in London for seven or eight years, I’ve worked abroad, but you can’t quite beat the feeling of coming home, building something within my own city and just continuing to put Nottingham on the map. I was inundated with offers to open restaurants here, there and everywhere - mainly down south around London but I’ve always wanted to have my own restaurant in Nottingham. It’s been a goal since I was a little kid.

They’re naughty burgers, but if you’re going to have a burger you might as well do it properly!

How do you feel about the lifting of restrictions and what it means for restaurants?

It’s been fantastic to see friends and colleagues and everyone back doing what they do. It’s been a weird year or so for hospitality. This is an industry where we don’t usually get a lot of time to ourselves but we’ve spent a lot of time at home.

I know for a lot of my mates it’s been a massive adjustment and returning to work has actually been a godsend.

What challenges are facing the food industry at the moment?

Provided we don’t go into another lockdown we shouldn’t face too many problems. Hopefully the worst is done and we can just get on with it now.

Since ‘freedom day’ a lot of restaurants, particularly high-end restaurants, are

continuing with precautionary measures like asking people to wear masks. The biggest issue now is actually to do with staffing - not necessarily just with isolations but I think a lot of people went to different industries out of necessity and just haven’t come back to hospitality after lockdown.

Do you think the pandemic has changed our approach to food?

I think the ‘do it yourself’ at home meals have probably been the biggest realisation throughout lockdown. I think the idea that you don’t have to go out to enjoy great food and you can just do it yourself with help from chefs is a completely new sector of hospitality that’s going to stick around for a long time. It’s actually saved a lot of chefs throughout the last year.

Before opening the takeaway we started a little business using our industry contacts who’d lost all of their restaurant business, helping them to get food out to people at home who couldn’t get to the shops. We were delivering veg boxes and stuff like that which was really nice. But it was also great to see people utilising their local butchers, greengrocers and farm shops as opposed to supermarkets - hopefully that will stick around.

Any advice for budding chefs?

I’d say just do it. It’s a great industry to work in and you meet lots of amazing people. My advice would be to get yourself into a really high standard kitchen at an early age. It will be tough but it’s a better way to do it than working your way up. Jumping in at the deep end is always a good thing to do with this kind of career. My first job was in one of Ramsay’s kitchens. It was a baptism of fire but if I hadn’t done it then I might not be where I am at the moment. It gave me all the necessary skills to just crack on and learn very quickly. As for opening a restaurant, I’m still going through that process myself so I’m probably not in a position to offer advice on that until I’ve done it. Ask me again in a year’s time!

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@chef_laurence snobbyburger.co.uk

I’ve always wanted to have my own restaurant in Nottingham, it’s been a goal since I was a little kid

Flour Power

interview: Lilith Hudson photos: Tom Quigley

Clemie Torselli from Clemie’s Vegan Cakes has come a long way since baking part-time alongside her job as a teacher. With this summer marking two years since opening her own shop in Hucknall, we catch up with the baking genius to chat about her success so far and her plans for the future...

Where did the concept for Clemie’s Vegan Cakes all begin?

It started back in 2016 after I went with a friend to Sneinton Vegan Market and I had a crazy idea to make some cupcakes to sell there, just for fun. I’ve always enjoyed baking since I was a child and I had a wild idea to make some cakes. Everything spiralled from there and now we have our little shop in Hucknall!

small businesses. Sneinton Vegan Market is also a really good platform for small businesses which are just starting out to see what they can do with their ideas.

You’re obviously very popular with the people of Notts, as proven by the constant queue outside your shop! How does that feel?

I still have to pinch myself now that this is literally my job; I get to make cakes everyday! Every time we get a nice review I have to remind myself they are actually talking about our cakes. All I can say is thank you so much to everybody who comes back to me year after year. I’ve made some children’s birthday cakes from their first birthday up to their fifth birthday and every year their family comes back and gets another cake.

That’s really lovely and special.

Tell us about the growth of your business since then, from relying on markets to opening your own store...

The shop opened in 2019 and it’s definitely been a bit of a learning curve. My plan was never to do this full time; it was just a bit of fun that got out of control!

I used to be a teacher so I worked for quite a few years just baking cakes alongside teaching. A couple of years ago it got to a stage where the cakes were taking over my whole house and I needed more space, so I took the plunge to do it full time. The vegan community in Nottingham is huge and they’ve all been so supportive - that’s what’s got us to the stage that we’re at now. I’ve got three bakery assistants that help me and we supply quite a few other local businesses and cafes with vegan cakes and bakes.

Our shop is open to the public on a Saturday with our cake counter too.

A couple of years ago it got to a stage where the cakes were taking over my whole house and I needed more space, so I took the plunge to do it full time

What do you think the success of your business says about the growth in popularity of the vegan market?

I think in the past few years veganism has really exploded! It’s more of a normal thing to be vegan or meat-reducing, or to have plant milks rather than dairy milks. I’ve been vegan for about seven or eight years now and when I first went vegan it was still a bit of a weird thing - I was the only vegan at the school I worked at - but now I think it’s just so normal.

Everywhere you go, supermarkets and cafes have vegan options which makes it so much easier to take that step. The vegan community in Nottingham is incredibly supportive and they really get behind new

How have you found working through the pandemic?

Obviously it was really chaotic and unexpected. We had to shut for a little while and my assistants were furloughed for a bit last summer, but I continued working throughout. We mainly focussed on our postal bakes because a lot of people were wanting to send gifts to family members and friends across the country. In general, our business model is quite focussed on the wholesale baking that we do for other cafes and last year everywhere closed down so we lost a huge chunk of our business. COVID definitely forced us to expand in different ways which has ultimately been beneficial for us, but it was very

stressful at the time. Now things are slowly starting to get back to normal, but sadly a few of the cafes we supply closed down for good last year. It’s been a big change for everybody in this small business community.

What are your most popular treats?

Our most popular item is definitely our millionaire’s shortbread. From the very beginning that has always been our number one seller. In terms of postal things, we do a subscription treat box service which has been really popular in the last year or so. Every month we do a different themed box, so in October we do a Halloween one, a Christmas one in December, other months it depends on what ideas we’ve got. We’re just prepping our August box at the moment which is going to be a summery tropical feel with lots of pineapple, coconut and mango flavours. I’m excited for that to come out.

Do you have a personal favourite?

It changes all the time! Rather than eating my own cakes, my favourite thing is thinking of different ideas for bakes and different flavours which go together.

Most recently, though, I've been loving our blueberry and lavender cake.

Sounds delicious! So, what are your plans for the future?

I’m not sure how good I am at planning, I just tend to see what happens. Of course we’d love to expand a bit further. I guess the long-term dream would be to have a sort of cafe-style shop in the town centre somewhere, but I think that’s quite a long way off at the moment. We’d love to expand our treat range and make more bits available for postal so that people further afield can get hold of things. We’re just super happy to still be here after last year and we’re so grateful for everyone’s support since we started. clemievegancake.com @clemievegancake

interview: Frieda Wignall photos: Nigel King

Don’t Have a Cow, Man The brainchild of Simpsons fanatic Huw Longman, Notts-based vegan meat specialists No Homers combine his love of all things Springfield with his knowledge of food - specifically Irish deli meat. Self-described ‘seitanists’ (referencing the wheat gluten, seitan, which forms the basis of faux meat), No Homers supply the likes of Prickly Pear, Deli Llama and plenty of other local eateries, firmly establishing themselves as an essential cog in the machine of the Notts vegan community. We caught up with Huw to find out more...

Why The Simpsons? When did that obsession start?

It’s just been an obsession since I was a kid, really. It’s been there since I was very, very young. It’s been going for over thirty years. My wife always says that it raised her.

You launched in 2019. Has it been a steep learning curve since then?

Certain aspects, definitely. When you run a business by yourself you are everything from the accountant to your own HR to marketing to sales, as well as actually being the cook. I don’t come from a food background, so it was a steep learning curve in terms of the ins and outs of the bureaucracy of food hygiene. That was probably the steepest curve, not being trained as a chef or anything like that, understanding the fundamentals of food hygiene and safety. It’s all the paperwork!

What were you doing before you launched No Homers?

What I’m still doing now. I still have a full-time job that I work Monday to Thursday doing full-time hours, then Friday is my cook day. Saturdays will be sales and local events. I work in IT, I’m a team manager at the moment.

I got into No Homers because of a serious passion for food. Growing up, my mum taught me to cook; I’m not Italian but it was almost like an Italian family the way I was taught to cook the basics and get a real passion for it. I’ve always enjoyed cooking since I was a child.

Getting into food was a passion rather than a job.

What’s been the high point so far?

Launching it and getting it out to the public. The feedback we’re getting is fantastic. The satisfaction I get from doing No Homers is seeing people enjoy it and feeding back. I’m not here for accolades and awards or anything else. My core thing is when people enjoy my food. That’s the thing that gives me the high and the satisfaction and pleasure.

What makes No Homers unique? How would you describe it?

Plant-based Irish deli. That’s our key thing: we’re an Irish deli, not a normal deli. There is a fundamental difference between them. It’s a cultural thing in Ireland. Delis exist everywhere: petrol stations, high streets, supermarkets.

You can get your slices and stuff anywhere, but they also do hot and cold food. Things specific to Irish delis are hot chicken rolls, breakfast rolls, jambons and hotdog latices (that we also do). There’s a difference between a fancy deli like Delilah’s that you might see in Nottingham to what we do. In three words, I’d describe No Homers as ‘plant based fun’.

You spent eight months experimenting before officially launching. What was that time like?

Hit and miss is probably the best way to describe it.

The ham, for example (the Wiggum), took six different versions to get it close to where it is now. It’s still constantly changing. With seiten, it all depends on the ingredients you’re using. One batch of gluten flour may be different to another batch, so you have to adjust your recipe to different versions if different manufacturers are making them. It took those eight months of trials and experimenting for us to be happy enough to launch.

Out of all the products you make, what’s your personal favourite?

The Fat Tony, the pastrami. Followed by the Smoked Chief, which is our smoked bacon.

What would you say to people who are sceptical about vegan meat?

We actually class ourselves as a plant-based business, partly for that reason. I’m from an animal rights background, and spent a good three or four years doing that. So, we have an understanding of how the general public who aren’t vegan react to fake meat or meat alternatives. We label ourselves as plant based because

‘vegan’ means more than just food - there are more ethics behind it. At the end of the day, this is just food.

There isn’t anything else behind it. It’s just food and anyone can enjoy it. That’s the key bit - we want anyone to be able to try it.

What’s your favourite thing about Nottingham?

I’m originally from Newmarket and lived in Ireland for four years – my wife is Irish, she’s from Cork.

We’ve been in Nottingham for eight years. It is utterly different to many other cities I’ve lived in during my life.

It’s incredibly vibrant and diverse, there’s a lot going on. Especially within the vegan community, there’s a fantastic network of traders and companies and local businesses that band together, even though technically they’re competing with each other.

You’re not afraid to mix business and activism, and have just spent Pride Month helping to raise money for Notts LGBT+ Network on your stall. Why do you think it’s important that you do things like that?

We’re not here to push agendas, but equally when there are issues and causes that do need to be shouted about, I have no qualms about using any kind of platform that I have to be a voice. I’m a proud ally to the LGBTQ+ community, but it doesn’t stop there. It doesn’t stop with animal rights. It’s about human rights and it’s the entire world that needs changing. We need to acknowledge the issues that we have where we are and work as a society to change them.

What are your plans for the future of No Homers?

I can’t divulge too many details, but in the next few months we’ve got massive plans for No Homers - we’re going to be taking it to the next step. I can hint that there are big changes coming and you will be able to get No Homers on a much more regular basis. @nohomersdeli leftlion.co.uk/issue138 21

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Man vs. (Vegan) Food

words: George White

Everybody wants to make their mark on the world. To do something they can be truly proud of. To go to places people have never been and do things people have never done. Neil Armstrong walked on the moon. Lance Armstrong made headlines for… other reasons. For LeftLion’s Editorial Assistant George White, there was only one thing to do. You guessed it - eat as much food as possible at Sneinton Vegan Market in a Man vs. Foodesque challenge, preferably without throwing up. We all have a dream, right? From double cheeseburgers to a slab of rainbow blondie, here’s how he got on during a scorching morning in the city…

V-Ice Screams

Khatti Meethi

Food: Bubble-Gum Ice Cream Price: £3.50 Time: 10.10am

Food: Meaty Roll Price: £2.00 Time: 10.25am

I’m kicking things off with the only thing that makes sense - an ice cream. I know, starting with dessert would make Sat Bains cringe, but after seeing the brilliant blue of that bubblegum delight glistening in the sun, I just can’t resist. And, you know what? It goes down an absolute treat. Vegan ice cream is as good as the real thing. I said it. And V-Ice Screams’ is one of the best around. With my insides now nicely oiled, it’s on to the savoury stuff… vicescreams.com

After cooling my mouth with a scoop of refreshing goodness, it’s time to get spicey. Up steps the meaty roll from Khatti Meethi which, as you can probably imagine, isn’t meaty at all. It’s bloody beautiful though. With a gorgeous mix of tastes and spices all neatly wrapped inside a crispy shell, this is the work of the gods. No exaggeration. For its size, it’s surprisingly filling, but it’s no match for this man. I’ve pretty much wolfed it down in one. facebook.com/khattimeethi30

Those Vegan Pizza Guys

Herbivore

Food: Cheese and Mushroom Pizza Slice Price: £3.50 Time: 10.32am

Food: Sushi Roll Price: £6.00 Time: 10.40am

Now, I’m not a vegan (although I am a vegetarian, so I still consider myself superior to meat eaters…) but I’ve tried many a vegan pizza. And, in truth, a lot of the time the cheese is the downfall. Those Vegan Pizza Guys do a damn good job though, it must be said. In fact, this might be the tastiest vegan pizza I’ve had confirmed by the fact I demolish the slice in no longer than five seconds. Top stuff.

Going for vegan sushi having never had sushi before is a bold move, but I’m taking a punt anyway… And there are instant regrets. The sushi roll is beautifully put together and is clearly filled with top quality ingredients, but my fussy palate just isn’t having it. If you’re into this sort of stuff, you’ll love it. Sadly, I am not. It’s not you, Herbivore, it’s me… At least I’ve spared some stomach space for what’s coming next.

thoseveganpizzaguys.net

Vegan Junk

facebook.com/herbivoreplantbased

Clemie’s Vegan Cakes

Food: Double Cheeseburger + Chips Price: £6.50 Time: 10.44am

Food: Rainbow Blondie Price: £2.50 Time: 11.03am

Here it is. The big boy. Vegan cheese. Two burgers. Salad. No pickles (a decision that brings a look of borderline disgust from those around me). This is a work of art that rivals Beyond Meat and Moving Mountains as the best in the business, and it comes with a hearty side order of fries too. It’s delightful, but definitely hefty.

For the first time, I can feel the elastic of my shorts expanding. Are these fake meat sweats or actual heat sweats? Who knows any more… facebook.com/veganjunk

On the verge of throwing in the towel, I commit to some (actual) dessert. I could go for a little cupcake, sure, but the chunky rainbow blondie is calling my name. Densely packed with fudgy white chocolate and topped with sprinkles, this is a treat for the tastebuds - but a challenge for the tum tum. I power through out of sheer stubbornness, and because it tastes so, so good. But crikey, it’s wiped me out. Time for a nap, I think… clemievegancake.com

You can visit Sneinton Vegan Market on the first and third Saturday of every month from 10am

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My Photo Moment

Dave Button - @davebutton68

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Keeping it Loki You might have stumbled across a little series called Loki over the past couple of months.

If so, you’ll have spotted Sophia Di Martino kicking ass and taking variant - we mean various - names. We chat to the Nottingham-born actor about her role in the show, her time in the city and her undying love for shiny cobs…

You’d be hard pressed to find anyone who’s having as crazy a time as Sophia Di Martino right now. In the space of just a few months the Nottingham-born actor has become a global phenomenon, gaining a massive following on social media and topping Google searches in countless countries. Why is this, you ask?

Oh, it’s only because she went and bagged a major role in Loki, the latest mindbending, debate-triggering Marvel TV show to hit Disney+. No big deal.

As you might imagine, the 37-year-old is still coming to terms with it all. “It has been a bit of a whirlwind,” she muses.

“Obviously, I couldn't talk about the show for a while, not even with my family. So it's been so great to experience the series with everyone else and see how people have reacted to it and to the character.”

The character Sophia is referring to is Sylvie, a ‘variant’ of the titular Loki who can travel across time and cause chaos in the process. Starting out as a new arrival to the Marvel scene, Sylvie quickly becomes a key player in the series, pushing the plot of not only the show, but the entire Cinematic Universe, to bold and brave new places. Sophia knew from the beginning that she was part of something big - but just how big was a bit of a shock.

“Kate Herron, the director, pitched the whole story to me, and she did explain that Sylvie was an important character.

But I don't think I quite grasped just how important she was,” she says. “I'm the sort of person who downplays things a lot and only believes things when I see them. So it's all been quite a lovely surprise in that sense.”

If Sophia was struggling to believe the scale of her situation before the show started shooting, her first time on the Marvel lot will have felt even more dream-like.

With massive sets and massive stars including Tom Hiddleston, Owen Wilson and Gugu Mbatha-Raw to name but a few - all involved, Sophia admits she had several ‘pinch yourself moments’ as the enormity of things really started to hit home.

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One particular moment later on in the series, which involves almost all of the show’s heavyweights (besides Alligator Loki, of course), was particularly striking.

“I remember being in the Time-Keepers' Theatre with Gugu and Tom”, she explains, “and just thinking to myself, ‘Oh, my goodness, this is like an actual Marvel show. Oh my god, what am I doing?’ I had to take a couple of deep breaths and centre myself again. It definitely crept up on me a couple of times, just exactly where I was and what I was doing.”

To have this Midlands accent in something as huge as the Marvel Universe is so great Despite bumping shoulders with some of the biggest stars in the game, Sophia steals the show time and time again, a captivatingly confident and enjoyably no-nonsense approach to her character winning over audiences from the off. This shouldn’t come as a surprise - she was magnificent as Amy in the utterly unique Channel 4 comedy-drama Flowers, a show that Sophia says is “still very close to my heart”, and she has featured in popular releases like Yesterday and Into the Badlands.

Should Sophia return to the MCU in the future, we imagine many other performers will be starstruck by her. And what’s even better? She’s doing it all with our accent.

“That was so important to me. I get so excited when I hear a Nottingham voice on TV. When I was a kid there wasn’t really anyone that sounded like me on television, so to have this Midlands accent in something as huge as the Marvel Universe is so great,” Sophia explains, before admitting she still can’t quite believe she got away with it.

The choice to keep her accent wasn’t solely about representing different communities, though - it was a conscious choice for developing a character that

offered something new and unique to Loki’s story so far.

“I didn't want to make Sylvie too posh,” Sophia says. “She hasn't had an easy life.

She hasn't grown up as a princess, like Loki had grown up as a prince - she's had a very different experience. I wanted to keep her really grounded.”

Growing up in Attenborough herself, Sophia studied an A-Level in Performing Arts before heading off to Salford for university. Despite leaving when she was 18, her time in Nottingham played a crucial role in her decision to pursue a career in acting - and she still feels a strong connection to her hometown.

“I'm very proud of being from Nottingham. It was a big part of my childhood and when I was growing up whether it was going sledding at Wollaton Park, going on the boats at Highfields or going to see shows at the Theatre Royal, I really loved my time there,” Sophia says.

“I left to go to university, but before that I got involved in drama at school and sixth form as well. So it's definitely the city where I first realised that I wanted to act and perform.”

Sophia’s love for Nottingham is as strong as ever. She speaks of her excitement at being able to chat to LeftLion, the first Notts-based publication to interview her (soz Nottingham Post), and when the conversation moves on to home comforts, her eyes light up as she describes her passion for the sorts of foods you can only find in the East Midlands.

“I love going to Birds Bakery and getting an Elephant's Foot pastry full of cream,” she smiles. “That always reminds me of going home. Getting a bag of shiny cobs and stuffing them with ham and cheese is like my favourite comfort food too. You can't find a shiny cob for love nor money anywhere else.”

There you have it. The Hollywood machine might have big names and big dollar, but does it have shiny cobs? Didn’t think so. One-nil to the East Mids, we think.

Loki is available now to watch on Disney+

words: George White illustration: Natalie Owen

THE FANTASTIC DRAW words: Jamie Morris illustrations: Rich Perotta

Rich Perotta was living out his childhood dreams as an artist for Marvel and DC – but now he’s decided it’s time to go solo. We speak to the Nottingham-based creator about his experiences in the comics industry and how not even cancer could stop him from launching his most personal project yet.

Rich Perotta has spent most of his career as one of the ‘unsung heroes’ of the comic book world.

As an inker for titles such as Spider-Man, Iron Man and X-Men, it was his job to finish off raw pencil sketches with smooth, bold linework before each new issue was coloured in and sent to press. Recently, however, he’s taken the indie route and is releasing his own brand-new graphic novel, The Incantesi.

Rich figured it was time to put down his pen and become a penciller, allowing for more creative freedom. An editor at Marvel told him some new opportunities would be coming up soon, but as months went by without any news, it became increasingly clear that Rich couldn’t stay at the ‘big two’ comic book companies much longer if he wanted to advance his career. It was time to go independent.

Rich went through several potential main characters – including his childhood creations and a semi-autobiographical design – before he finally landed on the right one. “I looked at my own characters and they were terrible,” he laughs. “I was rummaging through my desk with paper all over the place and came across Sofia’s drawing, then it hit me. The whole story just poured out of my head.”

Rich’s origin story begins at four years old in Brooklyn, New York. His first ever comic was DC’s Firestorm – a gift from his dad – which awakened his drive to draw spandex-clad crusaders. “I don't know what it was, but I just took a piece of paper and a pencil and started trying to draw the superheroes the way they drew them in the comic books,” he explains. “When it came to drawing anything, I had a photographic memory.”

“I decided, you know what, that's it. I don't care if I earn half of what I made. I'll just work twice as hard,” he reminisces. “It's a long road, but it's so worth it.” Rich honed his pencilling skills by illustrating lesser-known books in the indie market and studied film in order to boost his visual storytelling toolkit.

Sofia became Cassandra, a young ballerina who discovers that she’s destined to protect the world from an ancient evil. “I had no idea about any terms for dancing,” Rich admits. “But I really love this character because it stretches my ability and forces me to do more research.” The first story is set to unfold over four chapters, but the creator promises this is only the beginning of a bigger adventure, “I'm going to give a little spoiler: it's not going to be a happy ending at the end of chapter four.”

As a young adult, he joined an advert design programme at the New York City College of Technology and – despite convincing himself that he’d grown out of his Marvel/DC phase – continued to enjoy doodling superheroes. When Rich’s grade advisor saw these drawings, he offered him a life-changing internship at Marvel Comics.

“At the ripe old age of 21, I was like, ‘Come on, man. I'm too old for that stuff’,” he says. But Rich needed experience in order to graduate. “So I go to the offices and as the elevator doors open, I see life-sized cardboard cutouts of all the Marvel superheroes – and I'm a kid again. It didn't really hit me until it hit me.”

After a couple of months working on the massively popular Uncanny X-Men series, Rich was offered a year-long position at Marvel’s art corrections department under the tutelage of senior inker Keith Williams. This led to a long and fruitful freelance career at both Marvel and DC before Rich began to tire of tidying up the finer details of the same sets of capes and cowls.

“You do all this stuff and then you reach that unattainable goal,” he muses. “And then you're like, okay – what's next?”

You do all this stuff and then you reach that unattainable goal. And then you’re like, okay – what’s next?

One of his main inspirations is Paul Smith, a comic artist and animator for Ralph Bakshi’s Lord of the Rings and American Pop. “He's an excellent storyteller,” Rich says. “That's what a comic book is supposed to be: telling a story with the few images that you have the ability to put down onto paper.” He also cites film directors Michael Mann, Steven Soderbergh, Michael Bay and Zack Snyder as major stylistic influences.

The main inspiration for The Incantesi came from an unlikely place, however. An Italian actress, Sofia Brocani, was watching one of Rich’s live drawing shows and asked if he could do a portrait of her as a sorceress. Rich had inadvertently created the perfect protagonist for his graphic novel – he just hadn’t realised it yet.

But Rich had to win a battle of his own while writing and drawing The Incantesi. Four weeks after he arrived in the UK, Rich was diagnosed with cancer and spent most of 2020 braving surgery and radiotherapy treatment. “They had to cut my neck in half,” he explains, before waving an imaginary blade and reenacting a scene from the 1986 film Highlander. “I had this big hellacious scar, which I thought was really cool.”

Rich was declared cancer-free on Thanksgiving and has since finished the first issue of The Incantesi and raised over £2,500 for the project on Kickstarter. He’s now working on the second chapter and is gearing up to promote the book at Nottingham’s EM-Con on 28-29 August. Rich looks back on the journey so far with a proud smile: “If I can do all that while being operated on for cancer, I don’t think anybody’s going to be able to stop me at anything ever again in my life.” kickstarter.com/projects/theincantesi

words and illustrations: Daniel Allen

pub scrawl There’s a reason why people flock to their watering hole of choice as soon as the powers that be permit it. There’s a reason why there’s an itch that four cans of Red Stripe for five quid from bossman can’t necessarily scratch.

Much like anything, sitting at home cracking a cold one in front of whatever Simpsons episode is being ubiquitously shown has its rightful place, but the idiosyncrasy of a boozer nestles comfortably in its own field, contently unmatched.

The smell of the overspill from eleven different local ales soaked into beer mats, emitting a Frankenstein’s monster of an odour that even Heston Blumenthal wouldn’t have the hubris to attempt to replicate. The quips, or jibes (socially distanced, of course), from strangers in the toilets about what shoes you’re wearing. The sporadic tuning into the micro verses of adjacent bubbles and their conversations. The whole mise-en-scene can be transferred from venue to venue, but never repeated.

Below is my oxymoronic pursuit of putting the je ne sais quoi of my favourite places to quench the unquenchable within NG in print.

The Dragon Soundtracked by superb playlists and covered in plants, this hidden gem brings in punters young, old, and everyone in between. It’s also the only place where everyone can lubricate and still be the designated driver. Crucially (and legally) with a Scalextric remote, not car keys.

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King Billy Christened King William IV, but like an old chum affectionately known as the King Billy.

And much like an old chum, visiting this place feels like a home away from home. The best place to knock down some pints while knocking down some balls.

Stratford Haven A great pub with great people and great beers, but with the golden trio comes an understandable contest for a seat. Once you’ve acquired your throne for the evening, get comfortable and bask in your victory. But it’s probably for the best that you hold your visit to the toilet in order to keep your reign.

Thurland Hall The oasis in the desert. Come rain or shine, Old Reliable will be there to quench thirst when others won’t.

Jamcafe A pleasure for both your eardrums and your taste buds.

The palpable atmosphere of a love of good tunes and a love of good beer culminates in a magnetism that will leave you sat basking in it all for hours. leftlion.co.uk/issue138 31

Going For Gold With the delayed Olympic and Paralympic games in Tokyo now in full flow, we take a look at some of the Notts athletes aiming to add to Team GB’s medal count this summer...

Emily Campbell

ADAM DIXON

Sport: Weightlifting Age: 27 Town: Nottingham

Sport: Men’s Hockey Age: 34 Town: Newark-on-Trent

Campbell caught the attention of the weightlifting world with a stellar performance at the 2021 European Weightlifting Championships, sealing her place as a member of Team GB at the Tokyo games in the process.

2021 will mark the 27-year-old’s Olympic debut, and the Notts-born weightlifter is quietly tipped to match her European gold (where she lifted a combined 276kg) in the +87kg category in Japan. With a bronze medal at the 2018 Commonwealth Games already under her belt – as well as a new national record – expectations for Campbell are very high. @​​emilyjade_gb

SOPHIE HAHN MBE Sport: Athletics Age: 24 Town: Nottingham

@sophiehahnt38

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CHARLOTTE HENSHAW Sport: Athletics Age: 34 Town: Mansfield

She’s bagged numerous gold medals at the Paralympics (100m at Rio 2016), World Championships (100m in 2013, 2015, 2017, 4 x 100m relay in 2015 and 200m in 2017) European Championships (100m in 2016 and 2018, 4 x 100m relay in 2016 and 2018 and 200m in 2018) and Commonwealth Games (100m in 2018), making her the first female track and field athlete to hold gold medals in the same event at all four games. Another medal in Tokyo would give the Loughborough-based athlete a trophy cabinet to rival anyone’s.

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As one of the finest players of his generation, Adam Dixon is hoping to lead Team GB’s Men’s Hockey to their first Olympic medal since the Seoul games in 1988. The defender, who plays his club hockey for Beeston, is one of four players returning from Rio, as well as one of the two players that won European gold for England in 2009. Having recently married, had a baby, moved house and been named team captain, an Olympic medal will help Dixon cap off an eventful couple of years. @adamdxn

Having competed at no less than three Paralympics as a swimmer – where she bagged a silver medal at London 2012 followed by a bronze at Rio 2016 – Charlotte Henshaw is set to represent Team GB for a fourth time as part of the 2021 Paracanoe squad. Having gone through the entire 2019 season being internationally undefeated in the KL2 200m event (winning gold medals at the European Championships, ICF World Cup and ICF World Championships in the process), Henshaw is hotly tipped to bag her first Olympic gold in Tokyo. @chenshawgb

TIN-TIN HO

SHONA MCCALLIN MBE

Sport: Table Tennis Age: 22 Town: Paddington

Sport: Women’s Hockey Age: 29 Town: Newark-on-Trent

Hailing from London, but currently studying medicine at the University of Nottingham, Ho is the first female table tennis player from Great Britain to qualify for an Olympics since the Atlanta games in 1996. Something of a table tennis prodigy, Ho won the national women’s singles title aged just seventeen, and a brace of Commonwealth silver medals with her GB teammate Liam Pitchford in the mixed doubles. She’s currently ranked No. 93 in the world and, despite being just 22, is backed to make an impact at the 2021 games. @tintin.ho

With her status as a legend of the game already safe thanks to a gold medal at the 2016 games in Rio, as well as a Commonwealth gold in the 2015 games, McCallin will look to further secure her legacy with more success this year. Having progressed through the Nottinghamshire county and national ranks, including captaining the U21 squad at the Junior World Cup, McCallin has seen and done it all before, and her experience will prove vital to Team GB’s women’s team as they hope to repeat their Rio glory in Tokyo. @shonamccallin24

JESS PIASECKI

MOLLY RENSHAW

Sport: Athletics Age: 31 Town: Stockport

Sport: Swimming Age: 25 Town: Mansfield

Born and raised in the North West, Dr Jess Piasecki is a lecturer in Exercise Physiology at Nottingham Trent University. Having endured a particularly difficult path to Tokyo – injuries disrupted her qualification for the 2016 games in Rio, and forced her to miss the 2015 Frankfurt and 2016 London Marathons respectively – Piasecki was diagnosed with compression fractures in seven places in her spine, causing her to lose 4cm in height. Her victory in the Florence Marathon in 2019, with a time of 2:25:28, saw her qualify for Team GB’s Tokyo crew. @jess_piasecki_

EMMA WILSON Sport: Sailing Age: 22 Town: Nottingham

Having set a new British record when she qualified for the 200m breaststroke final at the Rio 2016 games (where she finished sixth), Mansfield-born Renshaw repeated the feat by smashing the national record again at the 2021 British Swimming Olympic trials to qualify for Tokyo. With 200m breaststroke bronze and 4x100m medley silver medals at the 2014 Commonwealth Games, as well as 2016 European Championship gold medal in the 4x100m medley, under her belt, Renshaw will have her eyes firmly fixed on standing on the podium for Team GB in 2021. @molrenshaw

RICHARD WHITEHEAD MBE Sport: Athletics Age: 45 Town: Nottingham

Wilson won a world title at twelve, a gold at the U15 Techno 293 World Championships and a hat trick of Youth Worlds golds in 2014, 2016 and 2017. It’s little surprise that she has enjoyed such remarkable success at youth level - as the daughter of two-time Olympian Penny Wilson, it’s clear that sailing skill is a family thing. Citing the guidance and advice of her mum as a major influence, Emma Wilson is ready to carve out her own piece of Olympic history when she represents Team GB in Tokyo. @emmawilson_gbr7

A 200m gold in London. A 100m silver and another 200m gold in Rio. It’s fair to say that Richard Whitehead MBE is a true Paralympic legend. Having set world records for athletes with double amputations in both the full and half marathon, he was refused permission to compete against upper-body amputees at London 2012, so turned his hand to sprinting with incredible success. With his third Olympics in Tokyo beckoning, it’s little surprise that the 44-year-old Notts runner is considered one of the city’s greatestever athletes. @richard_whitehead_mbe

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NOTTINGHAM CRAFT BEER WEEK EVENTS Art of Beer Postcard Giveaway When: Saturday 14 August onwards Where: 38 bars and pubs How much? Free

The Many Moods of Craft Beer When: Saturday 14 August, 7.30pm Where: Bunkers Hill How much? £5

The Art of Beer is a visual project by Ruddington-based artist Seth Smith, who has also done this month’s cover for us.

If you make a purchase from any of the 38 bars involved in this year’s Nottingham Craft Beer Week you can claim a free postcard. There are eighteen in total. Get collecting!

Adrian Tierney-Jones is an award-winning beer writer whose work also appears in The Telegraph, Daily Star, Pellicle and Good Beer Hunting. Join him for his talk themed around his book The Seven Moods of Craft Beer.

Ticket price includes three 1/3s of beer for you to taste alongside him at the event.

Beer By Design When: Tuesday 17 August, 7pm-9pm Where: Kraft Werks How much? £10 (includes a copy of the book)

300 Beers To Try Before You Die When: Wednesday 18 August, 7.30pm Where: Embankment Pub & Kitchen How much? £5

Pete Brown again. This time he will focus on his recent book Beer By Design: The Art of Good Beer Branding, an exploration of the artwork and artists who create your favourite beer labels, pump clips, bottles and cans.

Tickets include a copy of the book.

Roger Protz is the godfather of beer writers and has edited over twenty editions of CAMRA’s Good Beer Guide. He's also written dozens more books about his passion for great beer. This event will focus around his book 300 More Beers To Try Before You Die. Tickets include a paperback copy of the book (RRP £14.99).

Nottingham Craft Beer Week is back and takes place across 38 pubs from 14-21 August. Here’s some of the events lined up for this year...

Battle of the Breweries Game Launch When: Sunday 15 August, 3pm-9pm Where: Canalhouse How much? £5 The launch of a new international craft beerthemed card game. Head along and play a few hands. One lucky person will progress to the finals and win a bag full of Battle of the Breweries and NCBW goodies. Tickets include a £5 Castle Rock beer card and other giveaways.

Pie Fidelity When: Monday 16 August, 7pm-9.30pm Where: The Kilpin Beer Cafe How much? £20 Join British beer and food writer Pete Brown for an evening of dinner and drinks.

Pete has authored over a dozen books and is a regular contributor to BBC Radio 4’s Food Programme. This event will focus on his recent book Pie Fidelity: In Defence of British Food (see page 41).

Tickets include a beer, a pie and peas and a copy of the book.

IPA: A Legend In Our Time When:Thursday 19 August, 7.30pm Where: The Cross Keys How much? £10

Smash The Pint-riarchy When: Thursday 19 August, 7pm Where: Liquid Light Taproom How much? £5

Roger Protz again. This event will focus around his book IPA: A Legend In Our Time, an exploration of the rebirth of IPA or India Pale Ale, one of the most popular styles in today’s craft beer revolution.

Tickets include a copy of the book (RRP £20) which Roger will be happy to sign for you on the night.

A panel discussion about women in the beer industry featuring Jaega Wise (see p14), Siobhan Buchanan (aka @britishbeergirl on Twitter and Instagram) and others.

Chaired by Grace Copley (Liquid Light Co-Founder), all ticket proceeds go to Nottingham Women’s Centre.

Tickets for all events from nottinghamcraftbeer.co.uk leftlion.co.uk/issue138 35

Environment

words: George White photo: Jasmin Betsy

Growing Concerns

Hop for the future Craft brewers are not only leading the way in terms of producing top quality beer, but also producing this beer in responsible ways. We talk to Gavin Morrison, Director and Head Brewer at Magpie Brewery, about how the industry is making progress towards becoming more sustainable...

As well as producing drinks that are delicious, refreshing and, let’s face it, one of life’s great pleasures, the craft beer industry is also taking big steps towards improving its sustainability.

Whether it is this city’s own Castle Rock Brewery adopting an energyefficient brewing process or Freedom Brewery treating its waste water and using it to benefit local wildlife, plenty in this forward-thinking sector are fully focused on caring for the world we live in.

Another pioneer of responsible brewing is Magpie Brewery, which has been committed to protecting the planet since it was founded in Nottingham fifteen years ago. From day one, Magpie has only ever used renewable energy from the Good Energy company and has ensured all its spent hops have gone to compost.

Like many other brewers, the company places a strong importance on green practices, and has embraced a number of methods to lessen its environmental impact.

It’s important to implement all the easy things as soon as you can - we can then look at how we tackle the harder issues once the smaller things are firmly in place “In addition to this, all of our delivery routes are worked out in advance to make them as optimal as possible to ensure the least amount of vehicle use.

We made a conscious decision not to export our beer as it is a heavy and pollutant thing to transport around the world.

“We have a couple of small projects to automate some cask cleaning cycles, which will save water and energy, and we’re also trialling a non-caustic cleaning enzyme which is better for the environment.”

Going forward, there is still work to be done in terms of responsible brewing, with Gavin claiming the industry still has “a reasonably big impact” but, with a few small changes “lots can be done to improve”.

Such changes include scrapping the use of isinglass (fish filings used to make the beer more clear) and adopting alternative brewing methods to cut waste. Both of these are being undertaken by Magpie, which has made all of its beer vegan and continues to expand its Bread Brew’d range - a collection of beers made from surplus bread. While taking these positive steps isn’t always easy, it is necessary to ensure the company - and the industry - continues on the right path.

“We’re still far from perfect, and we’d love to do many more projects,” Gavin admits. “Unfortunately, the additional costs of sustainable practices, as well as pricing competition from supermarkets and discount pub groups, means we can’t always afford to do everything all at once. But it’s important to implement all the easy things as soon as you can - we can then look at how we tackle the harder issues once the smaller things are firmly in place.” magpiebrewery.com

DIG THIS

“As most brewers do, we reuse our cooling water as hot liquor to create the next brew, but we also have a policy to use as little water in the brewery for cleaning as possible,” Gavin Morrison, Magpie’s Director and Head Brewer, explains. “Some of the other simple things we have

implemented from the beginning are using recyclable cardboard packaging, and using metal casks and kegs that can be used hundreds of times.

NTU Sustainability in Enterprise Nottingham Trent University have launched their new Sustainability in Enterprise programme this month, helping local small and medium-sized businesses reduce their carbon emissions via grants, free expert consultancy and workshops. bit.ly/ntu-sie

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Green Hustle The environmental action platform from Hockley Hustle hosted a lovely festival at Sneinton Market in June, and you can catch chunks of their September 2020 virtual effort via their Facebook, Instagram and YouTube pages. @greenhustle

FarmEco Described as a “community care farm”, FarmEco are leading the way in transforming farming in Nottinghamshire - get involved with volunteer tree-planting events, foraging courses, naturebased art workshops and more. facebook.com/farmecoNG13

In this food and drink themed edition of LeftLion, let’s spare a column for farms - without them, after all, there’d be very little to go around.

It’s a tough time to be a farmer.

The impacts of climate change are already taking a significant bite out of crop yields. Increasing temperatures, CO2 levels, and frequency of extreme weather events add uncertainty, and industrial farming practices such as monocropping and tilling - which boosted yields in the short term - have progressively wrecked soil health. Long-term food security is now a global worry.

Industrial methods also increase dependence on artificial fertilisers and pesticides, which can harm ecosystems and reduce the natural resilience offered by the beneficial microbes and mycorrhizal fungi found in healthy, fertile soil. Many farmers recognise that this agricultural model’s shelf life is running out, and they’re increasingly moving toward permaculture approaches that sync with nature, such as agroforestry - where perennial trees play a greater role in balancing ecosystems alongside traditional crops.

As well as re-tuning their farms to work more harmoniously with nature, some are diversifying to shield their businesses against the worst impacts of the climate crisis. A local example is FarmEco in Screveton, Nottinghamshire.

Farmer David Rose is bringing back the mixed hedgerows that were once cleared in favour of larger, monocrop-friendly fields, planting trees to provide shelter for livestock, and giving over patches of land to wildflowers to support pollinators. FarmEco also host regular events like foraging courses and art workshops, manage a cycle cafe, and even have a gym onsite.

We can all support the transition to a more sustainable agriculture - by volunteering with wilding projects like those at FarmEco, buying produce from organic and regenerative farmers, and making our diets more local and seasonal to reduce food miles.

words: Adam Pickering

screen

Well, sort of. Because, the theme of this mag got me thinking - why are there so many films about chefs? Over the years, we’ve seen Jon Favreau, Bradley Cooper and an animated rat don the white hat on the big screen - with admittedly mixed results.

The setting of a hot, busy kitchen lends itself to conflict and unpredictability In 2015’s Burnt, Cooper delves into the darker side of the industry with a ham-fisted (food pun intended) lack of subtlety; its Rotten Tomatoes score of 28% suggesting it’s probably not the best of its kind. Back in the nineties, Tony Shalhoub and Stanley Tucci butt heads as bickering brothers trying to hold their restaurant together in the phenomenally superior Big Night. And in the aforementioned Chef, Favreau decides to set up a food truck after being let go from his beloved - but pretty boring - role as a head chef in a fancy gaff.

So what is it about these films that makes them such a popular choice for storytellers? Well, for me, it’s the same reason there have been more boxing films than scandals from the current Tory Government. The setting of a hot, busy kitchen lends itself to conflict and unpredictability. Much like when Rocky takes to the ring, the room for mistakes is minimal, keeping audiences on the edge of their seats throughout. The characters instantly feel more human, more vulnerable, and their struggles are vividly felt through the screen.

If tension is a key ingredient for a successful movie, it’s no real surprise that so many of them take place in this world. They might not all deserve a Michelin star, but the chef film is always an interesting ride.

words: George White

stop, Luke, listen From video-calling Tom Cruise to working on blockbusters like Aladdin and The Gentlemen, Luke Gentry has had a hell of a career since graduating from Confetti just over 10 years ago. We chat to the Sound Designer about his role, his route into film and his thoughts on the movie everyone loves to hate, 2019’s Cats…

What does the job of a Sound Designer involve?

Essentially, it’s about realising the sonic wants and needs of the director. That might be focusing on the overall theme and style, but it can also mean being the person that is designing sounds that don't exist, like monsters and spaceships and futuristic weapons and all those wonderful things.

How do you go about creating brand new sounds that haven’t been heard before?

You have to try and be really imaginative, even with more mundane sounds. Recently I recorded my baby crying and thought, ‘This could work for a monster.’ There are lots of weird things you can use to help support the story. On Aladdin, I wanted to help the film feel a bit more young and fresh, so I recorded a beatboxer and used some of the more explosive percussive sounds every time the Genie pops in and out.

When did you realise this was the career path you wanted to follow?

I heard about Confetti and their courses in music technology. They offered a tiny module focusing on sound for film, where I found out you have to replace everything like feet movements, dialogue, the sound of the air. I was blown away that people did this stuff as a job and that really opened the door for me.

You graduated from Confetti back in 2008. How was your experience there?

It was such a special place and a special time. All the resources that I had at my disposal and the talent of the staff were incredible. I owe them my career for the

start they gave me. I've got a lot of love for Confetti and everybody that works there.

You’ve had an amazing career since then, working on several big-budget movies. Which has been your favourite so far?

Not to be too cheesy but Aladdin was a dream come true. I loved the 1992 Aladdin growing up - I’d play it on loop time and time again. I knew all the songs, the whole shebang, and I'm a massive Disney fan in general. So it was just mind-blowing to work on that film, which means so much to so many people, including myself.

One of the first major productions you worked on was Edge of Tomorrow. What was that like?

I was really just starting out - I felt like a baby on that show. I was fresh into the game and I was working with some giants of film, and I even got to review the sound with Tom Cruise in London. I defy anyone to not be starstruck when watching a movie next to Tom Cruise.

That really inspired me to keep pushing on and get further up the ladder.

One of your films that stands out for a number of reasons is Cats, which had a bit of a... mixed response.

What was your reaction to the audience reaction?

I don't think the feedback it received was entirely fair, but people have an outlet now to have their opinions heard. And I think that’s healthy - it's nice to know when you've done well, and it's nice to know when you've not done that great. I think it's just part of the modern filmmaking process. sona.co.uk

short reels

I could use this F for Film as a selfindulgent vehicle for raving about one of my favourite films of all time, Chef - this is a food and drink issue, after all. But I won’t bore you with that… Or will I?

interview: George White photo: Luke Gentry

To Watch Lion King (1994) Everyone’s favourite heartbreaking yet uplifting Disney movie is available to watch in the best possible way at Nottingham Racecourse this month.

Open Air Film & Chill are screening the only Lion King worth seeing (sorry Favreau) so pull up a camping chair, crack open a beverage and get ready to soak in one of Walt’s finest releases.

Friday 27 August Nottingham Racecourse

To Remember Dead Man’s Shoes (2004) One of Shane Meadows’ most impactful films, the hard-hitting drama Dead Man’s Shoes, was released seventeen years ago this month.

Featuring a stunning performance from Paddy Considine, this bloody, brutal tale of revenge is a true classic, with Empire magazine recently naming it as one of the 100 best movies of all time. Nearly two decades after it hit the big screen, the love for this film is still very much alive.

To Follow George Howard Rees-Jones If you want stunning Notts shots on a regular basis, George Howard ReesJones is a must-follow. The talented photographer and filmmaker uses quality camerawork and captivating cinematography to highlight local businesses and showcase the beauty of the county’s favourite hotspots. For an Insta feed that’s easy on the eye, George is your guy. @georgehowardcreative

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MUSIC

interview: Elliot Farnsworth photo: Dynamic

Know the drill Notts rapper Diana Drill has been building up a reputation as one of the most exciting up-and-coming musical talents in the city. As she gets ready to drop her EP, we catch up with the masked artist to find out what she’s all about...

When did you first start paying more attention to music as a kid?

The thing is, I always had a good repertoire thanks to my family. My grandad was into Desmond Dekker; my brother liked it all, UB40, dance music; and my mum, she was into Queen. So probably at about eleven I started taking it seriously and actually taking in lyrics. You know, as a kid you scribble little bits and bobs down, don’t you? So around then is when I started, but I probably didn’t realise I was this creative.

Who did you rate the most to begin with?

So at the time you had everyone listening to So Solid, or like Mr Virgo in Nottingham. I caught their careers later on because obviously I’m not as old as that. And then you had N-Dubz and Roll Deep. And grime, which was coming in but people didn’t know much about it - but I used to think, ‘I like this kinda music.’ I used to listen to a bit of old-school nineties RnB too because my siblings are a bit older than me.

Which artists inspired you to start creating a sound of your own?

At first, my influences were Roll Deep, Skepta and Giggs – he hit heavy with me. Ghetts was sick.

Bashy and all that. I used to listen to a lot of them, because my brother did. At that point, I took it in a little and just vibed with it.

When did you first become mindful of the image you were portraying?

I never wanted to be an artist, never even thought about it. But basically, the October before last, I had a big conversation with my brother who sat me down and said, “Listen, you’ve gotta do

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something… you’ve got talent.” So he put me onto some boys who I knew a little anyway, and they knew what to do with the music scene and that, basically harnessing me. But I had to say, “I don’t want people in my business.”

I’ve got my own studio I can go to - so the only thing that’s been affected is being able to perform.

People think I’m big and getting money and all that, but it's not the case - Boris needs to let it happen.

So the mask is about keeping your privacy?

Yeah, but it’s not just that. It should be about the music – not whether I’m a girl, or how pretty I am.

It should just be about my sound. And if you don’t like my sound and you don’t fuck with it, then that’s fine.

Maybe holding it off has just built the demand to see you perform even more?

I hope it does, because I’m just bored and I’m ready. I came out of some stuff to come into this music business, and at the moment, it ain’t paying off.

It should be about the music – not whether I’m a girl, or how pretty I am. It should just be about my sound Do you think the mask affects your persona in any other ways?

I don’t really know how other people perceive me, because it’s not really a character situation. It is me, and the stuff I’m writing about is something I’ve been involved with. I’m not glorifying anything; I’m just telling people what I’ve been through. And the stuff that I’m talking about isn’t necessarily good, so I just wanna show that I’ve come through the other side of it and I’m moving forward.

How has lockdown affected your creative process?

It hasn’t really, because it’s all in-house anyway.

What’s exciting you the most about this pathway that you’re on?

My EP. Too excited about that. It just needs to hurry up and drop. I’ve got some mad collabs… it’s gonna be very silly. The fact I’ve been able to work with people that I’ve looked up to is so humbling.

It’s mad.

What do you think of the Notts music scene in general at the minute?

I think we’re coming up. There’s Young T and Bugzy who are flying the flag. But there’s plenty more up and coming. Notts will soon be on the map for doing it our own way.

What artists would you recommend to LeftLion readers at the minute?

H.E.R. – all day long. A guy called Russ. Jorja Smith and Ghetts throughout the year. Hamza is sick.

Miraa May, too. And one last one, WSTRN - they’re wavey, man. @dianadrill

music Reviews Chloe Rodgers

Better View (single) Chloe Rodgers’ new single Better View feels like being in love on a mellow summer day. The combination of Rodgers’ sweet sultry voice with the jazz instrumentals creates a simple, sexy, and altogether lovely track. Reminiscent in places of Katie Melua, the single finds a balance between being fun whilst also lyrically impressive. Pivoting slightly from the artist’s trademark slow songs, Better View captures a happier, more upbeat side of Rodgers’ songwriting. Elizabeth O’Riordan

Harleighblu

poshboy wannabe grimelord

This laid-back track from Harleighblu is one that is catchy and perfect to put your feet up and relax to. Stuntin’ blends a range of vocal techniques with a strangely soft but powerful voice to deliver an empowering but serene vibe. The lyricism in the song really makes it stick in your head and you’ll have a new song to walk around humming all day, getting on the nerves of your friends and colleagues.

But hey, at least you have a great song to sing along to. Matthew Benton-Smith

A collection of stalwart Notts musicians have collaborated on this vinyl/CD/digital art project, including Sleaford Mods’ very own Andrew Fearn, working under an alias extnddntwk - and produced various mixes/ remixes that take in many genres including IDM, Dub Tech, EDM, and Experimental.

Thunderous bass lines and tight beats that produce hypnotic rhythms, allowing more exploratory synth noise to produce deep trance music. Experimental sounds that promise to keep you moving. Bassey

moid (EP)

Stuntin’ (Single)

Bassey

The Crying Violets

Wild is the Wind (single)

Broken Dreams Club (single)

This darker, visceral and evocative take on the Simone and Bowie classic will have you feeling like the main character in a movie. Bassey’s new collaborative piece has moody undertones, the percussion and e-bow guitar - discordant in all the best ways - creating an eerie feel. The contrast between Bassey’s raw and sonorous vocals - which bear resemblance to Bowie - and Low Woman’s gentle, silky tones brings a universalizability to this track that will leave you reminiscing. Lilith Hudson

Up and coming indie-pop trio The Crying Violets’ new song melds lead singer Katie’s ethereal voice with pensive lyrics and warm, upbeat guitar to create a hazy juxtaposition.

A conceptual piece, Broken Dreams Club envisions the eponymous club for those whose dreams have passed them by, left only with the camaraderie of others who carry unfulfilled ambitions. The Confetti grads have produced the perfect song for soaking in that melancholic late summer wistfulness.

Frieda Wignall

If you’re from Nottingham and want to get added to our music writers list, or get your tunes reviewed, hit us up at music@leftlion.co.uk

NUSIC BOX Son Is Big

Your new Notts music tip sheet, as compiled by Nusic’s Sam Nahirny. Want more? Check out the fortnightly podcasts and live sessions on the Nusic website.

Sometimes you hear a piece of music and all you can say is wow. You’re at a loss for words while your brain processes how a human could make something so ear-pleasingly special. That’s the reaction we had with the debut from Son Is Big - Flowers. You may recognise Adam Peter Smith - this new project is ethereal, magical, and a bit ‘smack you in the face’ wall of sound-y. All in a delicate way, though.

@son.is.big

Tiffany Jade

A ray of sunshine delivered in soulful tones, Tiffany Jade was introduced to NG’s musical world through the Circle of Light supergroup - who she now helps mentor. Since then, she’s basically become the 2021 female Craig David, taking over UKG with the Project Zeus boys. And now, while she continues to help build the next generation of COL, she’s preparing for solo world domination - and we are more than ready for it. @tiffanyjadeholland

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Art Artist Liv Auckland has been creating artwork for not one, but two of Nottingham’s most prominent craft beer breweries. She talks us through some of her recent designs for Castle Rock and Liquid Light, and the inspiration behind them…

Sipa: Simcoe

The Sipa: Simcoe label is a prime example of a happy accident. I dropped some shapes over each other on the work space while I was playing with some ideas and loved how the colours and circles worked together.

UNDER COVER ARTIST

Day Tripper

I think this is Grace’s (Co-Founder of Liquid Light) favourite background. There wasn’t a particular idea for the palette; sometimes Grace will ask for a particular colour or one pops up unexpectedly.

Cover artist Seth Smith talks us through the process of creating three different covers celebrating Nottingham’s food and drink scene...

NEIPA

Two of my colleagues had both become dads for the first time, so we hid the names of their sons in the labels as a surprise. This one was named after baby Dylan. The baby-daddy actually chose the colour palette.

Groove Solution

Groove Solution is a real flavour bomb so it was important the design reflected that. I remember reading the tasting notes which had an amazing mix of tropical fruits so we went for something really joyful and colourful.

Tell us a bit about yourself…

I’m a Creative Director by day, parttime illustrator at night. The side hustle of illustrating (aka The Art of Beer) has turned into a semiprofessional hobby What was the inspiration behind the cover?

Saul Bass, Catch Me If You Can and Hey Duggee.

How does it compare with some other projects you’ve worked on?

For the last four years I’ve illustrated nothing but beer and pubs so it was great to mix it up on a publication I’ve known and loved for many years.

Vermont IPA

This bad boy was all about those kaleidoscope vibes. I wanted it to have an impact as it was our first canned beer of 2021. I think the colour palette was everything here – millennial pink is always a winner.

With the Lights Out

Oh, this was a fun one. Thom (Head Brewer and Co-Founder) was really keen to have this label look like another of their beers, Less Dangerous.

This one was supposed to resemble the water on the iconic Nevermind album cover.

Tell us about some projects you’ve worked on in the past…

I’m currently working on the campaign identity and print collateral for Nottingham Craft Beer Week and Nottingham Craft Beer Festival... the dream job.

What have you got planned for the future?

Illustrate every pub in Nottingham.

Then retire. theartofbeer.store

Sourlero

Sourlero is one of my favourite designs. It was initially inspired by a close-up image of mushrooms, but I loved how the shapes mimicked the feeling of drinking a sour beer.

Like every taste bud is opening up.

40

Hunky Dory

The background for Hunky Dory was all about channelling Bowie, which worked perfectly for a fruity sour beer. That fiery orange was colour dropped from the Hunky Dory vinyl, which in turn was surely inspired by Bowie’s hair?

See more of Liv’s work at lrcreates.com

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literature

words: Pete Brown

Pie Fidelity: An extract Ahead of his appearances at the 2021 Nottingham Craft Beer Week, food writer Pete Brown shares an extract of his book, Pie Fidelity. Exploring Britain’s awkward relationship with food through nine archetypally British dishes, he explores just how fundamental grub is to our sense of national identity...

The first item of food that I can remember preparing for myself was a cheese sandwich. Its humble simplicity means the sandwich is the kind of meal kids can easily make: it doesn’t involve turning the oven on and, if you’re the kind of family whose diet contains a significant proportion of processed foods and shop-bought industrially produced bread, it doesn’t even have to involve sharp knives. Today, pretty much any meal I prepare begins with my sharpening a kitchen knife. Back then, we had cheap, blunt knives that were almost childish in design.

For such a seemingly simple concept, the cheese sandwich is ripe (sorry) for constant reinterpretation.

We all think we know what it is, what it looks and tastes like. But each of us has a different idea of what a perfect or even a typical cheese sandwich is. When I start talking to friends about this book, the first question they ask is what meals I’ve chosen. Every single time I say ‘cheese sandwich’ the other person always smiles and nods, and then says something completely different from the last.

‘Ah, you mean a ploughman’s lunch?’

‘Ah, you mean a cheese toastie?’

‘Ah, you mean cheese and pickle?’

‘Ah, you mean cheese and onion?’

‘Ah, you mean cheese and tomato?’

‘Ah, you mean a ham-and-cheese baguette?’

‘Ah, you mean Brie and grape?’

Brie and grape?

Someone really did say that, and I think they were being serious. But some regard this particular

iteration of our favourite sandwich with deep suspicion.

I know of no better evocation of Britain’s struggles around food than the fussy-eaters sketch that appeared regularly on The Catherine Tate Show between 2004 and 2007. Janice and Ray are a Yorkshire couple who are continually outraged by the pretentiousness and naked greed of restaurants and cafes that charge ten quid for dishes such as tempura – which, as they tell the camera in tones of uncontrollable disgust, is no more than ‘battered veg’.

In one sketch, they save particular scorn for the café in Harrogate that serves all its sandwiches on French bread. (‘It were all they had’). Despite this, they order two cheese sandwiches. ‘How far wrong can you go with a sandwich?’ they ask rhetorically, before revealing the horror of a Brie-and-grape baguette in the wrong place.

Janice: ‘They’ve put grapes in a cheese sandwich. In French bread. The dirty bastards.’

Ray: ‘Five pound sixty and we had to pick the grapes out ourselves.’

Janice: ‘The dirty, robbing bastards.’

What is considered to be pretentious varies from culture to culture and from one era to another. That first cheese sandwich I made when I got home from school aged nine or ten was none of the above: it consisted of two slices of Mother’s Pride smeared thickly with Blue Band margarine, the foundation for the sheer delight of squeezing brilliant-white Primula cheese spread from its star-shaped nozzle, holding the soft metal tube high above the kitchen counter and gleefully crushing it until I had a mound of processed cheese that resembled a worm cast on a beach, before spreading it in a fat layer, popping on the top slice and cutting my creation in two.

Like all normal people, we always used to cut out

‘Look at you, cutting your sandwich all posh,’ sneered my little brother. ‘You think you’re good just ‘cos you were confirmed yesterday.’

And the thing is, he was right. I did. And my posh sandwich-cutting habits stayed in place far longer than my church attendance.

There’s a moral dimension to the idea of cuisine. Our attachment to our own cuisine goes so deep that, often, it’s not just that ‘ours’ and ‘theirs’ are different: if this is true, then ‘ours’ might be right while ‘theirs’ is wrong. Leaving aside big cultural differences such as whether or not you eat dogs or horses, even the way in which we eat foods that are common to us but are prepared in different ways can be used to pass moral judgement. Janice and Ray often complain in their sketches about being ripped off, but their bigger, more constant grievance is that food from or inspired by other cultures is ‘dirty’.

The sketch works so well because the punchline of ‘dirty bastards’ is something few of us would say out loud, especially people like Janice and Ray, who clearly consider themselves superior and respectable.

But their attitudes ring true – and not just of people from their background, age and social status. Both we and the Japanese eat vegetables, and we both eat things in batter. But ‘battered veg’ is wrong. Similarly, it’s perfectly fine to have grapes garnishing a cheese plate but abhorrent to put them in a cheese sandwich.

It’s just not what ‘we’ do.

Pie Fidelity: In Defence of British Food (Particular Books) is available to buy now petebrown.net

I’m Not From London: 15 Years of Blood, Sweat and Beers LeftLion I know I’m reviewing this for the same publication responsible for putting this book out, so you can expect at least a spoonful of bias. Equally, I’m a huge fan of INFL, and the work they’ve done for the Notts music scene over the past decade and a half. So, if you’re after objectivity, stop reading now. 15 Years of Blood, Sweat and Beers is a heartfelt, nostalgic trip through the history of a true musical institution in Notts. Ostensibly a poster book celebrating the gigs, events and albums INFL have been responsible for, it’s also peppered with first-hand anecdotes from the singers, writers and staff that were involved along the way. It’s succinct, beautifully written and a fitting tribute to fifteen years of hard graft from Will and the gang.

Sara Tenby

Book Reviews

The Great North Road by Steve Silk Summersdale Considering how much mythology and status surrounds Route 66 in the USA, it’s surprising how little attention is paid to Britain's equivalent: The Great North Road. Sure, self-aggrandisement isn’t quite in our nature in the same way it is on the other side of the Atlantic, but still. However, that has been rectified with aplomb in Steve Silk’s charming, erudite and endlessly entertaining new book. With cars and the A1 having largely replaced the once illustrious highway, Silk takes to his bike to cycle from London to Edinburgh, illuminating us with tales of culture and history, as well as his own journey (including a stop at Newark), along the way. Whether you’re a fan of local history, cycling, both, or neither, it’s definitely worth picking up.

Jason Edgar

sandwiches horizontally. Then, one day, it occurred to me that the sandwich might be more pleasant to eat, a little neater, if I cut it diagonally, into triangles rather than rectangles, like I’d seen it done in shops and cafes.

Back in the Day

We delve through the archives of LeftLion to let you know what was happening in Nottingham on this month many years ago…

seven years ago...

words: Jared Wilson

From the pages of LeftLion #60 Stuart Pearce He’s footballing royalty and one of the greatest players ever to play for Forest.

At the point we did this interview Psycho had just been brought back to the club and, after many years of fans calling for it, been given the manager’s job. “I don’t think I could have finished my life without managing Nottingham Forest,” Pearce told us. What could go wrong?

Just The Tonic Can you believe this Notts comedy club is now 27 years old? If it was a person it would have a mortgage and a few years of protected no claims bonuses by now.

We spoke to founder Darrell Martin about the old days, supporting Rich Hall and all the crazy things they get up to at the Edinburgh Festival - which is also where they will most likely be as you read this.

Ross Noble We’ve had a few encounters with Geordie comedian Ross Noble over the years at LeftLion. There was that time he got our name wrong and ended up repeatedly shouting “Fat Lion” on stage at the Concert Hall. Also that time we made a video with him quizzing him on Nottingham slang. This interview was him touring Tangentleman and talking about the Freewheeling TV show.

Ray Gosling With over a thousand radio documentaries and over a hundred on TV, Ray Gosling was without a doubt one of the best journalists this city has ever given birth to. This was the last interview he ever gave and it's beautifully written up by James Walker, covering Gosling’s legacy, that time he announced he’d killed his lover on TV and much more.

Dale Winton If you didn’t live in Nottingham in the eighties and we were to tell you that the orange chap who presented Supermarket Sweep and the National Lottery used to DJ at Rock City, you’d probably think we were mad. But it’s true. National treasure Dale Winton (RIP) moved to Notts from London to get a show on Trent FM and reminisced with us about those days.

Mark Crossley Mark ‘Big Norm’ Crossley became something of a legend during his time at Forest. In his early days he was a young ‘keeper who was put in the first team early and dropped a few absolute clangers. But the man-mountain then went on to make over 300 appearances for the Reds and play internationally for Wales. We had a chat with Big Norm about those halcyon days and what life with Brian was like.

The Money Ten years ago, Nusic’s Future Sound of Nottingham contest was brand new, as was the opportunity to win an illustrious slot performing at Splendour Festival. The inaugural winners were The Money, a band whose members had previously appeared in our pages as members of The Magic Heroes and Left of the Dealer. “It’s nice having a big fat ‘yes’ after having plenty of years of ‘no’,” they told us.

eight years ago...

From the pages of LeftLion #54 Su Pollard After ten years of the LeftLion team joking about Su Pollard and creating memes using her visage, a very special day came. We finally got the chance to interview ‘Mother Nottingham’ herself, just in time for our tenth birthday issue.

As expected, she was fabulous and looking forward to working with David Hasslehoff at that year’s Theatre Royal panto.

ten years ago...

From the pages of LeftLion #42 Roxy Rob Back in the seventies the fashion scene in Notts was booming, with a young designer called Paul Smith making waves. One of his contemporaries was Robert Ivars Michailovs-Mètra (aka Roxy Rob). Rob started the legendary Roxy Threads, becoming huge with the Northern Soul crowd, but by the time we met him was better known for being a face that stumbled drunkenly out of pubs.

To read these issues and more from our archives visit overallmag.com and leftlion.co.uk/magazine

Circle of Light Project Granted £100,000 in Additional Funding Grassroots music project Circle of Light has been granted further funding, allowing it to expand its programme and offer more opportunities to budding musicians than ever before. Applications are now open for their annual summer workshop, where participants will help to produce an entire album in their newly fitted recording studio at Fishergate Point.

Established in 2019, Circle of Light is a project funded by Youth Music which aims to inspire and empower young people through the creation of music. They’re geared towards improving participants’ mental health by giving them the confidence and skills needed to pursue creative careers. After being granted £100,000 using public funding from the National Lottery through Arts Council England, Circle of Light is teaming up with HQ CAN (Community Arts Network) in Leicester who will help run this summer’s workshop in Nottingham city centre.

Since their launch, Circle of Light has had huge success helping young artists make their big break, with several of their creative prodigies winning national awards. Under their own record label with Horus Music they release their annual album born out of the summer workshop. This year participants will also have the

opportunity to earn a Rock School Level 4 Diploma to recognise their creative talent.

Applications are now open to 18-25 year olds with an interest in music to take part in this year’s summer workshop, no prior experience necessary. There are also opportunities for people interested in event management, social media production and photography. The thirty lucky applicants will help produce the album alongside leading industry professionals and previous project members, helping them to develop the practical skills needed to enter the music and events sector.

To apply for the COL summer workshop, visit their website col-uk.com @circle.of.light.notts

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words: Ashley Carter ilustration: Natalie Owen words: Ashley Carter ilustration: Natalie Owen

With this being the food and drink issue, our regular history feature explores Nottingham’s history of eccentricity, rebellion and invention through three food-related stories: Marshal Tallard’s introduction of celery to the country in the early eighteenth century, the 1766 Cheese Riots and Frederick Gibson Garton’s invention of HP Sauce in 1884…

There are many different ways to explore the history of a city. Looking at people as a collective is perhaps the most obvious, with an exploration of the gentilic traits of each group to have settled in Nottingham presenting a rich tapestry of the city, like the Old Norse street names that serve as a legacy to the Viking settlers in the area. Another is through individuals, where anyone can comfortably run off a list of politicians, writers, sporting figures, actors, leaders and inventors that helped make Nottingham what it is today. Then there’s the events – the acts of rebellion and independence that help give Nottingham its unique sense of identity. But another avenue of exploration comes from food which, while seemingly trivial in comparison, is no less interesting and indicative in helping to shape Nottingham’s collective identity.

With that in mind, we’ve focussed on three foodrelated stories that help showcase Nottingham’s eclectic and eccentric history, starting with the story of how a French prisoner of war introduced celery to the British diet in the early eighteenth century.

It was August 1704 when two enormous armies, massing over 100,000 men between them, squared

off on the banks of the Danube River in Germany.

On one side were the combined forces of the Duke of Marlborough of England and Eugene of Savoy of the Holy Roman Empire, and on the other was a mixed French and Bavarian force led by Camille d’Hostun, Duke of Tallard, a French noble, diplomat and military leader. What ensued would later be called the Battle of Blenheim, one of the defining clashes in the War of the Spanish Succession, and a crushing defeat for Tallard. Six thousand of his men were killed, a further seven thousand were injured and around fourteen thousand taken prisoner – Tallard included – by the victorious Marlborough.

The realisation that he had given up the keys to his fortune caused Garton to forbid any mention of HP Sauce in his presence The 53-year-old Marshal was brought to England with around thirty other officers, many of them fellow aristocrats, as well as an entourage of

servants, including Tallard’s personal chef. The phrase ‘prisoner of war’ might conjure up images of World War II-style concentration camps, harsh punishment and strict rations (and for the regular soldiers of the early eighteenth century, that was certainly true), but Tallard was treated more like a visiting dignitary that just wasn’t allowed to leave.

But as a noble adversary and, more importantly, an aristocrat, he was extended every courtesy during his imprisonment.

An initial stay in London was followed by an extensive six-year spell in Nottingham, where vast crowds lined Trent Bridge to catch a glimpse of the distinguished French officer as he arrived. He was allowed to rent a room in the resplendent Newdigate House on Castlegate, and was regularly invited to visit the homes of fellow aristocrats, including the Duke of Devonshire at Chatsworth, where he spent a few days as an honoured guest. Thomas Coke, a Member of Parliament, sent a gift of fifty bottles of Champagne, and the Duke of Newcastle (who resided in Nottingham Castle) encouraged Tallard to hunt on his grounds.

He redesigned the gardens of Newdigate House in the French style, creating a tiered, intricate

now and then

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Boulevard Hotel, 1966 leftlion.co.uk/issue138

photo: Chris Middleton

Today Grill House, 2021

aesthetic, and even wrote a cookbook to educate locals in the art of baking French bread and pastries.

One day, while riding in Lenton, Tallard spotted wild celery growing in the marshes. While the British would have been familiar with its perceived medicinal uses (which ranged from easing hangovers to curing erectile dysfunction), celery was not at the time considered suitable for daily consumption. But Tallard quickly demonstrated its multi-faceted uses in everyday cuisine, cultivated his own plants and soon had local artisans following suit. Now, over two centuries later, it is still a staple in British cooking.

The Marshal was allowed to return to France in 1711, leaving a legacy of celery (and, if writer Daniel Defoe is to be believed, more than his fair share of illegitimate children) behind him.

Half a century later, Nottingham was preparing for its annual Goose Fair. 1766 was a terrible year for farmers and, as crops failed all across Europe, prices of wheat, corn, flour and other foodstuffs rose at extortionate rates. As a result, English merchants chose instead to trade their goods abroad for huge profits, leading to food shortages in Britain. As the Fair began in earnest, people in Nottingham were hungry, angry and ready for action.

While previous centuries had seen the Fair serve as a livestock market where geese, cattle and horses were traded, the eighteenth century saw a move toward the buying and selling of foodstuffs. With the poor harvest, the fair of 1766 saw a larger than usual quantity of cheese – at the time sold in great wheels – available, though at much higher prices than usual, and twice that recorded at a similar market in Coventry just a week before.

As a result of the shortages, a general sense of anxiety gripped the people of Nottingham, who strived to make sure the food that was produced in the area stayed here.

That anxiety spilled into a full-blown riot when some Lincolnshire merchants were seen purchasing a large quantity of cheese with the intention of selling it at their own market. They were quickly surrounded by a group of angry residents who demanded that the cheese be shared out in Nottingham, and it wasn’t long before the desperation turned to violence.

Widespread looting – mostly of cheese – occurred as show windows were smashed, and hundreds of cheese

wheels were sent sprawling down Wheeler Gate and Peck Lane. Attempting to suppress the growing violence, the Mayor of Nottingham stepped up to address his constituents, only to be sent sprawling by a wheel of cheese that knocked him over like a bowling pin.

Some locals armed themselves against the rioters, setting up roadblocks and forming unions with other merchants. A warehouse was attacked and, although its owners defended their wares with firearms and clubs, large amounts of cheese were still taken (though the owner later recovered much of his stolen cheese with a posse, who tracked it down to Castle Donington).

The owner of a cargo boat on Trent Bridge was less fortunate, as his entire cargo of cheese was taken, despite his offers to sell it at the pre-inflated prices. As much as it sounds like the plot to a Wallace and Gromit prequel, for the next few days, Nottingham was plunged into a cheese-fuelled state of chaos.

It was only when the 15th Dragoons, who were garrisoned in the town, were called to action that the riots began to be quashed. Shots were fired into crowds, causing countless injuries and the death of one man, William Eggleston, who was standing next to a large pile of cheese. Rather than a looter, Eggleston was actually a farmer who appeared to be protecting his own wares, and had been killed in error. Several people were arrested and detained, only to be freed after the rioters stormed the magistrate’s residence. While order was slowly restored, it was a long time before wagons carrying cheese could travel without an armed guard.

As much as it sounds like the plot to a Wallace and Gromit prequel, for the next few days, Nottingham was plunged into a cheese-fuelled state of chaos Fast-forward over a century and Nottingham is a different place entirely. The British Empire is nearing its peak, and the newly available ingredients inspire Frederick Gibson Garton, a grocer from New Basford, to create a fresh condiment. Using molasses from the West Indies, soy and dates from North Africa, tamarind from

India and tomatoes from the Canary Islands, he created what was described as a blend of the “most delicious oriental fruits and spices with a suitable proportion of pure malt vinegar.”

Working from his New Basford pickling factory (which would later be home of Cussons Imperial Leather Soap), Garton trademarked his tasty invention as ‘The Banquet Sauce’. So fine were his ingredients, and so luxurious the resultant concoction, thought Garton, that his premier sauce should find itself on the tables of every grand mansion and palace in the country. As haughty as his ambitions may have been, it wasn’t too long before The Banquet Sauce was being served in the Houses of Parliament. Part seizing the opportunity and part honouring the tribute, he quickly renamed his invention as ‘Garton’s H.P. Sauce’.

Unfortunately for the Notts inventor, this is where his role in the success story comes to an end. In striving to create and distribute the sauce, he’d become gravely indebted to a vinegar malting factory and, despite his attempts to keep the bailiffs at arm’s length, was forced to sell his trademarks and recipes to a Birminghambased manufacturer for £150 (around £16,500 in today’s money). Realistically, Garton didn’t invent the sauce any more than Thomas Edison invented the lightbulb but, as is the case with most inventions throughout history, he was the first to trademark and brand it in a time when dodgy food labels and a general lack of trust in the industry were rife.

But the HP Sauce brand continued to go from strength to strength, becoming a favourite of world leaders and a mainstay of British cuisine. The brand changed hands several times before being acquired by Heinz in 2005 for a reported £440 million.

Sadly for the Nottingham man, it would be the Birmingham company to whom he sold the recipe that would make enormous sums of money and, according to his son, the realisation that he had given up the keys to his fortune caused Garton to forbid any mention of HP Sauce in his presence. Although he made a name for himself as a bacon and Stilton merchant, Garton died in 1942 aged 80, never making close to what he could have done had he kept the recipe.

Object walk We’ve teamed up with the National Justice Museum to put objects from the past into the hands of people of the present. This month, we took a collection of items swallowed by prisoners to Nathan Barton of Blend and Stewarts of Trent Bridge.

The eclectic array of items, which include a fork, thimble and chess pieces, date from the early-to-mid twentieth century, and were swallowed by prisoners in order to cause enough damage to themselves to enable them to spend some time in the relative comfort of the medical unit or, in extreme cases, to commit suicide.

1

So they’re all related in some way? Initially it seemed obvious that it’s food-related. You know, there’s a fork… but the other bits have thrown me off.

3

(After learning what the items were) It’s hard to imagine the pure desperation someone would be feeling to consider swallowing these.

2

I’m trying to work out what the link is. Are they all medical instruments? They seem quite Medieval to me… they’re all quite gruesome-looking apparatus.

4

Your mind thinks about escape - so you’d put yourself through this in a bid for freedom. But the idea of doing it just to end your life, or to get treatment, is awful.

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BEST OF AUGUST Lawrence Chaney When: Thursday 5 August, 5.30pm Where: Rescue Rooms How much? £25 Kitty Tray welcomes true Scottish drag royalty to Nottingham, as RuPaul’s Drag Race Series 2 winner Lawrence Chaney heads to the Rescue Rooms this month. With credits including Mother Tuckers: Drag Queens of Glasgow, Mirror, Mirror and Insider’s Guide, you’re promised a night to remember.

Tony Hadley at Arboretum Sunsets When: Friday 6 August, 5pm Where: Arboretum Garden Bar and Bandstand How much? £39.90 The Arboretum Sunsets - a series of music, food, drink, comedy and workshop events - continue into August with a performance from former Spandau Ballet frontman Tony Hadley. Brought to you by the DHP Family - the organisers of Splendour and Dot to Dot Festivals - you’re guaranteed an evening of wall-to-wall bangers.

Nottingham Craft Beer Festival When: Friday 20 - Saturday 21 August Where: Sneinton Avenues How much? From £11

Newark Festival When: Saturday 21 August Where: Newark Riverside How much? From £12.50 (child) and £27.50 (adult)

Think you know your IPA from your APA? Your pilsner from your porter? Head on down to Sneinton during the secondto-last weekend in August to check out Nottingham Craft Beer Week, where the Avenues will be taken over by just about every type of craft beer you can imagine. Pure hop heaven.

Following the cancellation of last year’s festival due to, you guessed it, COVID, Newark Festival is back with a bang, boasting a line-up that includes the likes of McFly, Lemar and Vernon Kay. Living up to their promise of offering something for everyone, the eclectic festival gives the opportunity to enjoy live music for adults and kids alike.

An Evening with Bruce Dickinson When: Sunday 8 August, 7.30pm Where: Theatre Royal Concert Hall How much? From £37.50 Best known as the frontman of British heavy metal legends Iron Maiden, Notts’ own Bruce Dickinson is back on his home turf for an evening of spoken word performance. Promising tales from his colourful adventures from over forty years in rock, writing and aviation (he’s also a qualified pilot) this event isn’t one to miss for music fans.

Heaven is a Halfpipe Fundraiser When: Sunday 22 August, 10am Where: The Bodega How much? £8.50 Arranged in memory of Ashley Mabbott, who sadly passed away in 2016, the Heaven is a Halfpipe event aims to fulfil one of his lifetime ambitions by raising enough money to build a skatepark in Broxtowe Country Park. Featuring live music, cake sales, art sales and a raffle, the event also aims to raise awareness of mental health problems.

Milton Jones at Just the Tonic When: Saturday 14 August, 7.30pm Where: Metronome How much? £22 Just the Tonic welcomes pun-machine Milton Jones to Notts for an evening of laughs.

The surrealist comic, whose television appearances include Michael McIntyre’s Comedy Roadshow, Lee Mack’s All Star Cast and regular spots on Mock the Week, is always an audience favourite who you won’t forget in a hurry.

EM-Con Nottingham When: Saturday 28 - Sunday 29 August Where: Motorpoint Arena How much? From £15 Your annual chance to meet all of your favourite TV, film and pop-culture icons right here in Notts. This year’s stellar line-up includes Catherine Tate (Doctor Who), Jimmy Vee (Star Wars), Will Mellor (Line of Duty), Jason Mewes (Clerks), LaMonica Garrett (The Flash), Paul McGann (Withnail & I), Joonas Suotamo (Star Wars) and plenty, plenty more.

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14 King St, Nottingham NG1 2AS

Accidentally vegan options available!

Free 200 Degrees Americano, Latte or a cuppa when buy a Doughnut before 11am!

20% oo your order in all stores if you use a recyclable travel cup.

14 King St, Nottingham NG1 2AS