Yorkshire Magazine - Autumn / Winter 2023 by Independent Life

YORKSHIRE

£3.95

FOOD & DRINK

ENTERTAINMENT & CULTURE

SHOPPING & LIFESTYLE

WELCOME The clocks have gone backwards to signal the end of British Summer time - and we’re cosying up for an awesome Autumn and wondrous Winter in Yorkshire. In this magazine we celebrate the local produce of the seasons, showcase the creative happenings here, and reveal the vast and varied people and places to enjoy this Autumn/Winter. Read on and warm up with the best food and drink, entertainment and culture, and shopping and lifestyle in Leeds, York and across Yorkshire! John Barran - Editor john@independentlife.co.uk

Sarah Laycock - Sales sarah@independentlife.co.uk

www.independentlife.co.uk Leeds.independentlife | York.independentlife I Yorkshire.independentlife

COVER Dynamic Pattern n°6: By @hettylaycock I created this painting after moving from Yorkshire to Italy. This sculptural painting is made with oils painted on glass sheets and layered together. 8 geometric studies from around Venice, mixed with spontaneous experimentation and some appreciation of the muddled up dancing reflections in the canals.

Contents FOOD & DRINK

8-11 12-15 18-19 20-23 26-27 28-29 30-33 34-35 36-37

AUTUMN’S BOUNTY - Rocket & Russet pick delicious local produce for the season TASTE & VISION - Designing restaurants with Choir of Vision WHEY TO GO - Making Wensleydale at Curlew Dairy BIG CHEESE, LITTLE CHEESE - The Courtyard Dairy champion cheese making SHAKEN NOT STIRRED - Classy cocktails in Leeds and York SEA TO SHORE - East Coast Shellfish go fishing in Scarborough SEAFOOD AND EAT IT - The story and the seafood of Lookout on the Pier CASA BRAZILIAN RODIZIO - York’s original Brazilian restaurant THE NEXT CHAPTER - The coffee evolution at La Bottega Milanese

ENTERTAINMENT & CULTURE 38-41 42-45 48-53 54-57 60-61 62-65

OUR FRIENDS IN THE SOUTH - The history and future down on York’s South Bank WHEELS OF STEEL - Bespoke bike making by Feather Cycles STRANGELY FAMILIAR - Photographer Peter Mitchell at 80 MOVING WITH THE TIMES - Repairing and transforming St Michael le Belfrey MY CITY - Temz’s favourite things about Leeds FROM YORKSHIRE TO VENICE - Cover artist Hetty Laycock in Yorkshire and Venice

SHOPPING & LIFESTYLE 66-69 70-74 76-79 80-83 86-89 90-93 94-97

STEPPING OUT IN LEEDS - Dr Marten’s made with Stead’s suede on the streets of Leeds A STITCH IN TIME - The rise of Imran Khan’s IK Collection STEEL ROOTS RUN DEEP - Custom knife making by Stuart Mitchell STYLE MATCH - Mary Benson on her passion for fashion KINGS OF SPEED - The story of elite motorsport manufacturer Ginetta TEXTILE REVOLUTION - Creating fabrics at Camira GOD’S COUNTRY - Inside and out at The Pheasant Hotel Harome

F I N E J E W E L L E R Y & LU X U R Y WATC H E S

HALIFAX 14/16 CORN MARKET HALIFAX HX1 1TH

HALIFAX - JEWELLERY WOOLSHOPS HALIFAX HX1 1RU

ILKLEY 2 THE GROVE ILKLEY LS29 9EG

Autumn’s Bounty Ben Daniells grows a variety of superb seasonal produce on his ethical farm Rocket and Russet in Fangfoss near York. From his Autumn bounty, he picks five favourite fruit and vegetables to tuck into this season. @rocketandrusset

As the vibrant colours of summer fade into the warm hues of autumn, Yorkshire and its surrounding regions begin to burst with a bountiful harvest of seasonal fruits and vegetables. From the comforting sweetness of apples to the earthy goodness of celeriac, there's an abundance of delicious options to tantalise your taste buds and nourish your body as those cold, cosy nights creep in. At Rocket & Russet, we believe that the connection between regenerative farming practices, nutrient-rich soil, and improved human health is an essential aspect of the seasonal food experience and arguably why we welcome the change in foods; looking forward to the bolder flavours in our fresh produce. When we indulge in these seasonal treats, we not only savour the flavours but also reap the remarkable nutritional benefits that come from our sustainable approach to agriculture. To make the most of this remarkable season, here are five of my faves to seek out this Autumn.

Celeriac - Nature's Hidden Gem: Celeriac isn’t going to win any awards for it’s beauty, yet it more than more than makes up for it with its rich flavour and versatility. Beneath its gnarled and knobbly exterior lies a creamy, white flesh that boasts a unique blend of flavours. Roasted, mashed, or turned into a velvety soup, celeriac adds a delightful twist to autumn dishes, making it a true local gem worth celebrating.

Apples - A Timeless Classic: For me, apples are the true autumnal show stoppers and Yorkshire's orchards offer a medley of varieties. Get started with Discovery in September, then Ribston Pippin (easily one of the best UK dessert apples originating in North Yorkshire during the 17th century!) should be ready in early October. Of course I couldn’t miss the Egremont Russet, the first apple I remember eating straight from the tree. These can be devoured fresh or stored to enjoy throughout winter.

Winter Squash - A Hearty Delight: As the nights draw in, the comforting presence of winter squash brings warmth and nourishment to our plates. You can enjoy them straight from field to fork or opt to store them over winter to experience the delightful flavours that develop with time. At Fangfoss we growing three varieties this autumn; the rich and nutty Crown Prince squash, the sweet and tender Delicata squash and the vibrant Uchiki Kuri squash. Yet there are many, many more to explore and you’ll find there is a winter squash to suit every taste and culinary preference.

Leeks - The Understated Superstar: A wise man once told me that leeks are in the garden year round and that Yorkshire's fertile soils foster these tender and flavourful vegetables to create something really special yet totally undervalued. From seedlings sown in early spring, we will have ready to eat leeks from late September all the way through to May, when the next batch of seedlings will be well underway. From hearty soups to savoury tarts, leeks are the unsung hero of seasonal cooking, infusing every bite with their gentle charm. We pair them with another seasonal powerhouse, spinach, doing our best to make Ottolenghi’s braised eggs brunch dish most weekends.

Radicchio - A Burst of Bitter Elegance:

Radicchio is the beautiful, sassy and colourful star of the salad world, that adds a touch of sophistication to an autumn dish. You’ll know it form the classic stunning maroon leaves, yet there is a vivid spectrum of colours to enjoy, with varieties hailing from different regions across Italy. It's basically a work of art that's just waiting to be tossed into a salad bowl. Known primarily for its bitterness, radicchio actually has a little twist up its sleeve for those in the know. As temperatures drop and the frost comes in, radicchio's bitterness mellows out and something magical happens – it sweetens up. The frosty weather transforms radicchio into a sweeter, more delicate version of itself. It's like nature's way of giving us a little surprise during the colder months.

Of course there are many other seasonal treats waiting to be devoured, let these five be just the beginning of your journey to explore the amazing farms scattered all over Yorkshire. By connecting with the people who grow our food, we can all embrace the beauty of seasonal fruits and vegetables, supporting a more sustainable food system together. That way, with each bite of seasonal produce, we savour the freshest flavours whilst also actively nurturing the land that sustains us. So, as you explore the autumn harvest in Yorkshire, take pleasure in the knowledge that you’re playing your part in preserving the allure of our magical corner of the world. Please get in touch if you would like to know more about how we farm or for details of other farms and growers in and round York. Bon Appétit.

rocketandrusset.co.uk

Taste & Vision Jack Casling is the Creative Director and Owner of Choir of Vision - a design practice specialising in the branding and visual identity of luxury restaurants. He lives and works in York and tells us here about the taste and vision of the restaurant scene in the city and county. @choirofvision

My design background is the textbook one; going through college and university and into work at an agency. I started my own design company 14 years ago and at that time I took any work I could get - ‘specialising’ in a field wasn’t really an option.

My love of food and restaurants is something that dovetailed with this on a similar trajectory. It was only about 6 or 7 years ago when I realised it might be possible to combine a passion and a career. I have always been compelled by how chefs manage to make their food so beautiful, but it usually stops there. I figured the environment, the brand, the atmosphere should be a continuation of this - and I can help with that.

2 I’ve been lucky to work with some incredible restaurants and - most importantly - some wonderful people. I treat each project as a totally blank slate, there isn’t really a formula. The first port of call is always eating at the restaurant and getting a picture of the chef’s vision. I then get to work on creating the brand and building a team to collaborate with on realising that vision. I have a network of wonderful creators for each project. Authenticity is what makes for a great restaurant. Following trends is what makes for a bad one. The food a chef cooks should be authentic to them; the brand should follow suit. It should be their flag to fly and be intrinsically tied to the experience. If this is achieved, the brand will be timeless, honest and beautiful.

The most exciting projects for me, as a designer, are where I’m given total free rein. I don’t believe in providing multiple design concepts, I believe that there is a solution and it’s my job to provide that. It’s really exciting when I’ve been allowed to just go to town and produce work that expands the restaurant experience - and that one concept resonates. We’ve just launched new brands for the superb Jöro in Sheffield and all their sister businesses, which is a great example of the above - Luke & Stacey are wonderful to work with and trusted me to provide the goods. We’ll be rolling it out over the coming months. I have a few new brands that are launching later this year that I’m excited about - a couple for really cool Yorkshire-based restaurants. I’ve also partnered with suppliers for bespoke tableware and uniform, to be able to offer a full service offering in terms of restaurant opening - letting the chefs handle the food whilst I handle the rest. I’m really keen on working with start ups too; by offering a mini brand package that can be done on a budget and help put in place the foundations of successful restaurant brands.

My favourite place to eat in Yorkshire (and probably the country) is Robinson’s on Bishopthorpe Road in York. Some places are just magic, and this is one of those, they do everything perfectly and it’s beyond delicious. Don’t let the queue put you off! For a Sunday roast, the Abbey Inn at Byland Abbey is the absolute zenith of roasting; Tommy Banks’ restaurant group hasn’t put a foot wrong in anything they do. For a special occasion, The Man Behind the Curtain in Leeds is as good as it gets. The cooking is outstanding, but the interior, food and environment is where they are one in a million. I’ve played a small part in helping them with their brand, but Michael has single-handedly created a space that melds beautiful design, experience and food. From January he’s rebranding as Psycho Sandbar, offering more accessible fine dining from the same venue. It’s going to be unbelievably cool, forwardthinking and delicious. The food and drink scene in Yorkshire is getting stronger by the day. I’ve been lucky to eat at many of the best restaurants in the world and you can see the gap closing each year between what we have on our doorstep and what they are doing in places like Scandinavia, Spain and Italy. I’ve lived here my entire life and I wouldn’t want to be anywhere else. I love the people of Yorkshire, I love walking past York Minster every day, and I feel incredibly fortunate to be able to bring up my three children here. choirofvision.com

Photos: 1, 2, 4 - JÖRO (credit Tim Green) 3 - The Man Behind the Curtain (credit Allan Markey) 5 - The Abbey Inn, Byland (Credit The Abbey Inn)

INDIAN INDIAN STREET STREET FOOD FOOD

CRAFT CRAFT BEER BEER LEEDS - 6 MILL HILL . LS1 5DQ

Whey to Go Husband and wife, Ben and Sam Spence, set up Curlew Dairy in early 2022 - a micro dairy in Wensley. They delve into the history of Wensleydale in the area and describe how they are keeping alive the quality traditional cheesemaking here… @curlewdairy Wensleydale cheese was first made in this area around 1150 by monks at Jervaulx Abbey. Later this tradition passed to local dairy farmers in the area, with every farm making its own Wensleydale cheese, each with its own character. Through the 1900s there was a gradual decline in the number of farmhouse cheesemakers as processes became more automated and milk was instead sold to larger milk processors. There are now only a handful of small producers making unpasteurised Wensleydale cheese using milk from a single farm. We are the one located in Wensleydale. Curlew Dairy is tiny (3x6m) and built in our garage. We make Yoredale - an unpasteurised Wensleydale cheese. You would typically expect a Wensleydale to be crumbly and acidic, but we had a desire to bring it back to how it was historically – unpasteurised, cloth bound and a softer, creamy texture. It has all the lemon yogurt acidity you would expect from a Wensleydale, with mineral, earthy tones closer to the rind. Everything is done by hand with care and attention; we make in small batches of just 1500 litres of milk, allowing us to keep an eye on every detail and giving us the flexibility to perfect our recipe. We source our milk from a local farm – it has a small herd size, high quality milk and a commitment to animal welfare and happy cows. They graze outside for as long as the harsh Yorkshire weather will allow (usually April to November). In winter they feed on haylage made on the farm. The flavour starts from great quality raw milk. We use unpasteurised milk, so the cheese truly reflects the ‘terroir’ of the farm. Our cheese is matured in the traditional way - it’s wrapped in cloth bandage and allowed to develop a natural rind. The cheese is turned and rubbed down weekly to ensure even maturation. Everything from the traditional maturing processes to the pastures on which the cows grazed, the weather, the season and even the bacteria in the soil contributes to the final flavour. The process begins early. Ben collects the milk from a local farm at 5am. He pops into the milking parlour and has a quick catch up with the farmer. With unpasteurised cheese, any changes on the farm can impact the cheese, so this allows us to adjust our recipe if needed. The milk is heated in the vat and starter culture added by 8am. This allows us to have breakfast with our 3 children and do the school run. Next we add the rennet, and as this sets we clean all our equipment ready for the make – we always say that cheesemaking is 90% cleaning! The curds are cut and the whey drained then we have our lunch while we are

waiting for the acidity to rise. After lunch is when the hard work begins – turning, cutting and milling the curds before putting it into moulds to be pressed overnight. We’re typically finished by about 3pm – just in time for the school run again! We both used to have city jobs - working in finance in Manchester - and moved back to Wensleydale (where Ben grew up) looking for a better work life balance. We wanted jobs that we could fit around having a family and began making Wensleydale cheese in 2019. Initially on Ben’s family farm, we started to look for a way to diversify and the idea of making a raw milk Wensleydale cheese was born. We met so many friendly, helpful people in the industry and never looked back. There is a really close knit community of artisan cheesemakers who are passionate about working together to benefit the whole industry. Ben learnt to make cheese by visiting other cheesemakers who welcomed him in and when we first began lots of our equipment was borrowed. It's an absolute world away from the finance industry we came from. We just want to continue making cheese we are really proud of. We learn something new about cheese every day - it’s never boring - so we are always looking for ways we can make it even better!

www.curlewdairy.co.uk

Big Cheese, Little Cheese The Courtyard Dairy champion and support small scale traditional farm cheesemakers. They sell nationwide by mail order and to top restaurants, as well as having a shop in Settle, North Yorkshire that you can visit and taste cheese. Confirming their quality, The Courtyard Dairy have won many awards for their dedication to proper food and cheese - from World Cheesemonger of the Year to Top 50 Food Shops in the World (FT) - and are growing further with an exciting new development. Founder Andy Swinscoe gives us an insight into the tasty work The Courtyard Dairy already do and their admirable plans for the future. @thecourtyarddairy

I grew up in a hotel restaurant; my father's side were the restaurant trade, my mother's farming. At that time, a food restaurant in the UK would mainly serve French cheese - artisan cheesemaking had all but died out here - the country made cheese but it all tended to be big square blocks of consistent cheese.

That caught my eye, so I contacted our French supplier and he said, "If you want to learn about cheese come to France!" I was young, with no ties, so off I went to work in his cheesematuring cave. After a couple of years in France I was in love with cheese....

I came back to the UK, got a Queen Elizabeth Scholarship to study cheese maturing and set about working for the best cheesemongers in the country. That knowledge and expertise led us to where we are today. It’s a rare part of Britain's food scene but we believe the traditional methods of making cheese - slower, by hand, using raw milk, on farm from native British cows on pasture - is worth keeping alive. It produces a richer deeper flavour in the cheese, allows for more sustainable and ethical farming practices, and keeps small family farms going. This style of cheese is part of Britain's social history. Due to the added value on the farm, it keeps jobs in rural communities and allows for sustainable and ethical farming practices like native breeds, traditional hay meadows, pasture fed. This in turn makes the cheese tastier - its win win. However, not much cheese is made this way anymore - we see it as our job to get these rare cheeses out into people's mouths and tell them about it. Our new extension allows us to do this and continue supporting small cheesemakers throughout the land on a larger scale. As well as enlarging the shop where you can come taste cheese, it has space for a cheesebased restaurant, a museum telling the story of cheese, and a huge underground cellar for maturing cheese that we are making on site for local 'pasture-for-life' milk.

The restaurant will be a partnership between us and fabulous London Restaurant, The Cheese Bar. They're creating a pizza offering where quality artisan British cheese is the star - toppings that celebrate and showcase the diversity and calibre of what we have made in the UK. We want to cater to walkers stopping for a takeaway, locals coming for a Friday night dinner, and everything in between - pizza appeals to everyone. We’ll also obviously be serving cheeseboards! The museum is full of fun quirky cheese paraphernalia - from Lego models of the shop to a model of mice mining cheese on the moon. There's an old defective cheese (15 years!) to examine, equipment used hundreds of years ago; as well as my Great Grandma's notes on making cheese. It's a small museum that tells the chequered history of British farmmade cheese and informs the public about handmade raw milk cheesemakers and what makes their product so special.

'Back Can'

These milk churns were carried as a back-pack and were used throughout the Dales. Farmers would carry them out to the fields to milk the cows where they were grazing. Once full, the very heavy 'back can' would be carried back to the farmhouse for the milk to be used to make cheese and butter.

100 years ago there were 3000 farmhouse cheesemakers in Yorkshire, and only 3.5 million people. By the 1990s there was just one farm making cheese in the whole of Yorkshire, but the population had increased to 5 million. Farmhouse small scale cheesemaking had all but died out, not only in Yorkshire but throughout the UK.

We are proud to have been part of a movement that has helped reverse that trend. Having directly encouraged at least four new cheesemakers to set up in the region, I hope that can continue and The Courtyard Dairy can continue to be a bastion for keeping alive rural traditions, family farms and traditional cheesemaking. For The Courtyard Dairy to still be here in a hundred years making a positive difference to farms in the region. That's my aim.

thecourtyarddairy.co.uk

Shaken not Stirred To escape the cool Autumn air, we went on a warming Winter cocktail crawl. Here are six stunning cocktails from the makers and shakers of some of Leeds and York’s finest bars.

Dakota Leeds “Up the Apples & Pears” Belle de Brillet, Maple Syrup, Laphroaig, Lemon, Clove, Cinnamon, All Spice and Topped with Apple Cider Autumnal, long and refreshing

Tabula Rasa “Crime & Punishment” Made with Laphroaig 10, honeycomb infused vermouth, ginger liqueur smoked with apple wood Rich and fragrantwith spiced seasonal overtones

Bosun's Restaurant “Bosun’s Bramble” London Dry Gin by York Gin, Crème de Mûre and lime juice served with fresh blackberries over crushed ice Locally sourced flavours can be found from gin to garnish in our modern-classic cocktail

Sora Sky Bar “Shoga Keiba” Toki Japanese whisky, ginger and rosemary shrub, fresh mint leaves Crisp and refreshing poured over crushed ice, garnished with mint sprig and pickled ginger

Sea to Shore East Coast Shellfish are a modern new business upholding historic local traditions. Located on Scarborough’s West Pier, they do exactly what it says in the name, catching, supplying and championing the freshest shellfish from Yorkshire’s East Coast. We went behind the scenes of this family business for a taste of the North Sea. Established in 2022, East Coast Shellfish have already gone from strength to strength. Despite being a recent start up, the decades of experience of this father and son team got them off to a flying start. “On the shop floor, it’s myself and my father Chris - we are known as ‘big Chris’ and ‘little Chris’!” says son ‘little Chris’. “My dad was originally in the business for 30 plus years, in the tanking. I've worked with him for a couple of jobs before, then we took it upon ourselves to have a go together.”

With the support of more family helping the business, they’re running an impressive ship. Chris explains; “We work with 6 fishing boats 4 right here in Scarborough and 2 in Withernsea further down the east coast. We get all their catch. On a normal morning we send a text out to all the fishermen who are fishing that day. They give us a time when they’re landing, and we'll get all the bait ready for them.” This efficient operation ensures a regular and timely supply - vital for providing Scarborough with the freshest of fishes. “We bring inside the tanks and create it into the orders - grade them into sizes to whoever wants which. The local orders get theirs the same day” Chris confirms. And as well as selling wholesale to restaurants such as their neighbours Lookout on the Pier, people can just call in and pick some up for themselves. The result is an array of fresh fish, sea urchins, razor clams... “Anything fish wise you want, which is fresh, we can get it!” Chris enthuses. “So if you wanted to come down to West Pier and collect some really fresh crab or lobster, you can!” If you want to taste the incredible difference of their east coast catches go to their neighbours The Lookout Cafe on West Pier. Straight from the sea and into the kitchen they supply lobsters, razor clams and a mix of fish - read on!

@eastcoastshellfish

Seafood & Eat it The sweeping coastline of Scarborough is an iconic sight. In the summer, the adjacent promenade bustles with holiday-makers visiting the sandy beach and seaside attractions in between endless north seas and evocative rising cliffs. Overlooking it all, right in amongst it yet quietly tucked away, is a restaurant with a perfect view and a name to match. Lookout on the Pier feels like an in-the-know secret that it turns out plenty of people are in-the-know about. Rather than relying on their spectacular outlook, this eatery is using its coastal location to serve fresh fish and fine dishes that are both hearty and high in quality. Chef Alex is the man behind the food and talks us through the passion for local produce that he shares with owner Gill, who between them have created this special Scarborough spot. Look out for it. @lookoutcafescarborough

I always had a passion for food but never really thought of it as a career. At the age of 13 I was a pot wash lad at a local restaurant, eventually working my way up to a line cook. I continued in the industry, joining Sodexho for my chef qualifications and managerial training. I stayed in this position for 6 years as well as working in a local seafood restaurant - it was there that I found my vocation with the love of seafood cuisine. Being a local lad and being able to source fresh seafood, I eventually left and joined another local restaurant where I met Gill, the owner, back in 2015. Over the next few years Gill and I developed a close working relationship, both sharing a passion for serving local good quality produce.

Gill subsequently sold her shares in that business and bought a cafe which was situated on the West Pier of Scarborough. This venture began with a large scale renovation project to make the existing premises into a well functioning restaurant with a spectacular view of Scarborough harbour and Scarborough Castle. I jumped at the chance to join Gill in her new venture as we had a great vision together. We made the joint decision to rename the cafe The Lookout on the Pier. Gill gave me free reign to develop our menu which enabled me to create what we have today. We have had several celebrities visit over the years including TV’s Susan Calman who showcased ‘Alex’s Famous Chowder’.

Our most popular dish is the seafood chowder served either in a campagne rye boule or on it's own - or perhaps over chips if you wish! Our special dishes vary daily based upon the catch of the day, which is a chef's dream. Not only is it fresh, but customers often get to watch the fishing boats landing right below the cafe and occasionally they may see myself collecting the produce. We are so proud that the Lookout has gained a great reputation in the town. We employ 15 staff who also take great pride in the business and we are lucky enough to keep them employed throughout the winter months - which is no mean feat in a seasonal resort like Scarborough.

www.lookoutonthepier.co.uk

Casa Brazilian Rodizio Seven years ago, Eduardo Caetano brought a new concept to York. All the way from his South American homeland, Ed introduced York to the glorious flavours of Brazil. Casa Brazilian Rodizio became the city’s first Brazilian restaurant, and remains the only independent one here. “Brazilian culture and food are known for their vibrant and passionate nature” Ed enthuses. “The people take great pride in our rich and diverse heritage, which is reflected in the food, music, dance, and traditions.” This is all showcased at Casa Brazilian Rodizio, where the generous food is a centrepiece for good times. “It’s a celebration of life, and the sense of community that comes with sharing a delicious meal.” Ed continues. “The cuisine is a melting pot of flavours, inspired by the joyous spirit of its people.” The restaurant serves the authentic Brazilian experience - from the finest cuts of meat, to Grandma's original recipe for Brazilian Pudding. The main attractions are the exceptional meats, carved at the table. “We use high quality local suppliers and never compromises on this” explains Ed. These include Sykes House Farm, Doric Game, Fowlers of York and Cross of York, as Ed harmoniously combines his great Yorkshire surroundings with his South American traditions to uniquely delicious effect. There’s more to Casa Brazilian Rodizio too, with equal attention paid to their expansive salad bar and fabulous fish. “The restaurant has just undergone major renovation” Ed confirms, and the menu is also expanding. “We have launched a fantastic new fish tasting menu, which is 5 courses, carefully curated and locally sourced.” Casa Brazilian Rodizio may still be York’s best Brazilian experience and best meaty experience - and now it might also be the city’s best fishy experience!

Rodizio is a traditional Brazilian style of service.

We offer an authentic Brazilian experience, preparing the ﬁnest cuts of meat skewered and expertly cooked, which is then served and carved at the table side. Our salad bar includes salads and hot dishes which will offer something for everyone.

Pescatarian Options

Special Cuts

Book Now!

1 Micklegate, York YO1 6JG

01904 622 737 - www.casarodizio.co.uk

The Next Chapter La Bottega Milanese has been serving Leeds a taste of Italy for nearly 15 years, and this city coffee shop is evolving expertly into its next chapter. Here’s the story of a cafe continuing its strong legacy into a fine future... @labottegamilanese Alex Galantino had been in the UK for a while, looking for coffee that resembled the Italian flavours and Milanese culture he loved from his origins. Having moved to Yorkshire, Alex decided to show Leeds how the Italians do it, and created an espresso bar in the city. From his first small place on Call Lane, La Bottega Milanese gained a loyal following who moved with the shop as it grew - now there are two great sites, at Bond Court and Park House. “A lot of customers that started with Alex in his first little coffee bar still come in every day” says new owner Katia Pereira. “This really shows the strength of the brand and the coffee.” Katia is from South Africa. Her brother Ricky came to study in Leeds whilst Katia was studying Hospitality Management in Switzerland. “I would come over to visit him, and when my parents were here we would get coffee at Bond Court. We really liked the place, the coffee, everything” she enthuses. And now, only a few short years later, the Pereira family, led by Katia, have bought their favourite coffee shop; “It encompassed everything we were looking for.”

Their appreciation of La Bottega Milanese is why this new chapter is sympathetic to the quality of what came before. “We have this amazing product and the coffee was incredible” Katia confirms. “But there are little tweaks, very small things, which can really elevate the offer.” Examples of this are the emphasis on fresh, local quality, as she explains. “It’s important to use local companies. We work with a local bakery, Baltzersens in Harrogate, to get the perfect bread, freshly delivered every day.” They also provide customer-favourite stuffed almond croissants; “You know when you come it’s going to be freshly baked and quality coffee - that’s the way Italians do it!”

Photos:

@michaeldotphoto

As well as the elevation of the produce, Katia is making a welcoming setting. “My philosophy is that first and foremost the service needs to be strong. And to me, service is also where you're sitting and having your coffee” she says. La Bottega Milanese has undergone a stylish, subtle and sympathetic renovation to create a fun and comfortable space. “Everything needs to just be perfect” she continues. “It all holds together to create the enjoyment of sitting down to savour the experience.” Indeed, La Bottega Milanese is bringing together the best of the old and the new. “There was a lot of atmosphere here already, and the look and feel will be similar - it’s just about building on that” Katia confirms, retaining what Leeds loved about its past whilst evolving towards a handsome future; “La Bottega Milanese already has a great legacy and it also has great potential. It’s all underpinned by awesome coffee.”

Our Friends in the South York’s south bank is a historic part of the city which has evolved through its industry. As the home of some of York’s largest employers of the last century, its infrastructure and inhabitants have been shaped by the businesses and their employees living in the area. From British Railways to Terry’s Chocolate, these industries may come and go or maybe stay, but regardless, they leave a deep impression on the landscape. Now, York’s south bank is an attractive place to live in the city, the houses for workers over the years creating a residential hub that is close to the centre and has nurtured its own vibrant community. We spoke to some of the area’s longest standing residents and businesses to discover more about how times have changed down here. Fred of Fred’s Bakery and Eileen and Kev of South Bank Social Club are our friends in the south. Mr Fred - as he introduced himself - is known affectionately in the area as Fred the Bread. As the owner of Fred’s Bakery, he has become a vital staple on York’s south bank. “I’ve been doing this for 42 years now” he states. “And even before that, I started baking from school here at Woolgrove Master Bakers on Heslington Road; then I moved on to Badger Hill Bakery.” Despite Fred’s independent origins and ongoing presence, the arrival and departure of the area’s biggest business, like for many people here, had an influence on the direction his life took; “I moved on to Terry's Chocolate Factory in the bakery department” he explains. “But I wasn't there long because they wanted to close it down.”

So, Fred left to go it alone; “I decided to open a bakery and shop on my own. A friend of mine wanted to come in with me, but I wanted to try and do it by myself.” Starting out on the corner of Brunswick Street and Queen Victoria Street, where a previous bakery, Brown's, used to be. “I rented that for so long, but I wanted to buy and I heard about this nice butchers shop through word of mouth. It was sold to a plumber first and then I bought it off the plumber. It’s been 42 years since I got it in 1981.”

2 As Fred describes, there have been some memorable moments along the way - they’ve done some exciting and different things, most notably, with the help of Radio York, making a giant Yorkshire pudding. “It was 25 feet long” exclaims Fred. “We mixed it in the bakery, and we had the army build a field oven; television and mayors from all over came, and all the money raised went to charity.” Did it get eaten? “Oh yes, it got eaten! The Scouts helped serve it up - and it was on Yorkshire Day!”

Beyond such an exceptional event, Fred has helped people in the area and contributed to the community throughout the years. “We got to know that many customers coming in” he says, before reeling off several stories. “There was one particular lady who came in every day just to see us. One time she got locked out of her house, so I got my ladder, went in through her bedroom window, then opened the front door to let her in. The following day she came in saying Fred’s been in my bedroom!” “There was another lady who got stuck trying on a seat belt and it locked. She started shouting ‘Go get Fred. Go get Fred’. She couldn't get out of her car so I had to climb over to unlock it!” And then there was the time the post office got robbed - a story that involves a gun being pulled on Fred, a car chase and a happy ending thanks to Fred’s foresight and the community’s spirit. That post office is now a house, as are many of the shops that once served the south bank, but that community spirit lives on as the area evolves. “What's special about south bank is the people - everybody's near each other and knows one another. People come and go, but there's a real strong and friendly existing community.”

And as the south bank moves through generations, so too does Fred’s Bakery. “My kids want to keep it and carry on. I'm very proud that it'll get passed on and kept in the family” enthuses Fred. True to character, he is doing everything to support. “Since I lost my wife, I’ve made a big effort to be in work every day supporting my children who have taken it over. Without my wife none of it would have happened. Now I’m delighted to say my grandchildren work in the bakery too!” Kevin and Elaine Potter run South Bank Social Club, and their history is ingrained in the area, as Kev explains; “I was born here on Brunswick Street, I went to school at Knavesmire Primary then onto the Secondary Modern.” After school, Kev began work in the south bank’s industry; “At 16 I went to the local railway carriage works. I was a vehicle body builder, a joiner working on the sidings down on Holgate Road.”

Photos: 1 - Fred's Home Bakery 2 - The giant Yorkshire Christmas pudding 3 - Fred Family 30 years anniversary 4 - South Bank Social Club 5 - Kevin and Elaine Potter 6 - Used to be Sturdy's Fish and Chip shop 7 - -Used to be a Co-op & Co-op Butchers At that time, Kev confirms, the jobs here were the reasons the south bank became a popular area to live. “There were a lot of people in the workshop and in the offices and a lot of them lived on south bank - it was mostly railway workers and Terry's here. But there were other industries back then too - with paper, glass (Fishergate), British sugar (Armstrongs) and precision engineering (Vickers). It was a real working community for all the industries on this side of York.”

7 -Used to be a Co-op & Co-op Butchers

The close knit community created by workers was highlighted when Kev and Elaine met. “She was telling me about her dad and his name. And I told her about my dad and his name. Then we both realised that they already knew each other, they’d worked together and were friends!” After working at the railways, Kev came to South Bank Social Club when he was 27. It was a hub for the area’s workers; “People would come every lunchtime and every night after doing different shifts” he says. “The whole building has been through change. Upstairs there were three snooker tables and carpet bowls. The whole fabric of working men's clubs, social clubs, has changed over the time because the surrounds has changed.”

7 Indeed, there has been a lot of change over the years - supermarkets arriving, shops evolving, people moving in and out, as Kev reflects. “You can see different bits of time as you walk around. We used to have an off license where there’s a new corner shop opening opposite the St Clements Club; a fabric / alterations shop; Browns the bakers was at the corner of Brunswick Street; before Janico started it was was Co-op & Co-op Butchers. Next to that is St Clements WMC & before it was St Chad’s Church Hall, Jim's fish and chip shop became a Chinese, The Golden Horse, on Trafalgar Street; there used to be Crabtrees Post Office opposite Fred’s; and on the corner of Argyle Street was Sturdy's family run fish and chip shop including a wet fish counter! You can still see where the doors were bricked up. But we’ve still got some great businesses here haven't we? We've obviously got Fred!” Throughout all of this, South Bank Social Club has remained an integral part of the community, and the south bank has retained a unique community spirit. Kev concludes; “It’s always been friendly here, with friends on every corner. Everyone knows and speaks to each other. It's still got a real spirit, hasn't it?”

Wheels of Steel Born and raised in Rotherham, Ricky Feather moved to York in 2009. Ever since, he has been building made-to-measure custom bicycles and has just entered his 15th year in business. With an inbuilt passion and natural skill, Ricky tells us his unique story of how he got here. @feathercycles BMX-rated I have been riding bikes since I was 3 years old and got more serious about it at the age of 12 or 13 when I first put my leg over a BMX bike. By the time I was 16 I was getting a few photos in international BMX magazines, riding BMX jams all around the UK, and started to get the attention of a couple of brands who approached me about sponsorship. Around the same time, I started a welding apprenticeship which I did for about two years. I left the apprenticeship and moved to Leeds where I worked a few different welding and sheet metal jobs over the next few years - just as a means to earn money for my BMX trips. I hated working in the factories, but being in an environment which gave me no fulfilment has given me so much appreciation for what I do now. In early 2009, I read an interview with a young frame builder from the US and it really struck a chord. I was competent in metalwork, I loved riding and working on bikes, but I had never considered combining the two. Bicycle frames are a lot different to what I was used to working on in the factories, which were much heavier gauge materials and very different joining methods, so it was also a huge learning curve to begin with.

High Speed Steel The bikes are built from the finest steel and stainless steel bicycle specific tubing the world has to offer. The tubes I use are as thin as 0.35mm wall thickness and so they can be very lightweight. However, using larger diameters and shaped profiles, I am able to tailor the way the bike rides far better than what was possible in the golden age of steel bikes. The bikes are stiff and responsive when required, but the natural elasticity of steel gives them a supple and absorbant ride quality when you're seated. Another thing customers point out is just how quiet the bikes are, as many newer cyclists have only every ridden carbon fibre bikes which have a tendency to amplify road buzz. The poor quality of the road surfaces in the UK make steel an ideal material for British cyclists.

Building the Dream The process starts with a discussion about what the customer would like from their bike. The type of riding they do, where they do it, on road or off road, fast or slow, what they like visually, how much they want to spend - and whether what they want is something I would be excited about building. It has to be an enjoyable experience for both the customer and myself.

My painter and I have a great relationship - I use him exclusively and we have achieved awards for both frame building and paint work. I try to focus on extremely clean lines and making the bikes look as simple as possible whilst also having some flair. Between the clean frame building style, the knowledge of tubing choice and my painters incredible attention to detail, I think we have really nailed the idea of using traditional methods and materials to create modern bikes which are a viable alternative to top end carbon bikes manufactured by industry leaders, right here in York.

Customers are welcome to visit me at the workshop, see a few bikes and chat through finer details - but more often than not, the first time I meet customers is at their bike fit here in York with Mike Hattan. This is arguably the most important part of the whole process and is what makes the bikes truly custom it allows me to build a bike to the millimeter based on your own physical parameters. I draw the bike using a CAD program which allows me to quickly and easily change anything and everything on the whole bike, from the amount of spokes in the wheel and tyre width, to tube diameters and distance between mitres, to the saddle shape and crank length. There are a lot more things to consider than anyone ever realises! Next is the frame build itself. I select all of the desired tubes and cut each to 0.1 of a millimeter and to 0.1 of a degree to get the tightest mitres possible where the tubes butt up to one another. It pains me when I see photos of mitres with large gaps posted all over instagram! The closer the mitre, the straighter and better the bike frame. The tubes are then tacked in a precision frame fixture, then removed for the joining process. This allows the steel tubing to move freely as it is heated and as it cools it requires little to no manipulation when on the surface plate to check for perfect alignment.

Paint it Pretty During the frame build, we figure out the paint design. Between myself, my customer and my painter, we will come up with something amazing whether that’s a single colour or a Jackson Pollock inspired splatter or something more personal and sentimental.

Fly like a Feather The cycling scene here in York has always been strong, probably now more than ever. I have a group of 15-20 friends I ride with regularly who are from the longstanding York racing club VC York. Over the years there have been new additions to the group and there are multiple clubs in York as well as dozens more cyclists who just ride with mates or on their own. We have great turn-outs on Tuesday nights for the weekly chaingang which can reach average speeds of 27-28mph at the height of summer and we have a solid group who will also be out in the depths of winter in subzero temps.

Bike for Life My philosophy has always been very simple and goes no further than consistency. Something which is actually difficult when you are trying to run a business, make a good income and maintain a high standard of work in a competitive industry which is widely a massive marketing machine. I understand that custom bikes are not cheap and therefore not for everyone - but for many a custom bike is much more of a personal investment which won't be out of fashion next season, or ever... customers often come to me for their 'bike for life'.

Enjoy the Ride Assembly day is when I see the whole bike, which to this point has only been a visualisation, finally come together. It's incredibly satisfying seeing the bike finished and knowing hand on heart you've done a great job. Leaning the bike up, standing back and looking at it and seeing the perfect angles and proportions for the first time is a great feeling. The best bit comes when the customer arrives to collect their bike and they get to see it for the first time. I get smiles, tears of happiness, hugs, high fives, fist bumps and even the occasional elbow bump during the covid days. It's always a fantastic day, knowing my customers have something they will cherish and will enjoy riding for many years ahead.

feathercycles.com Photos:

@thomholmes 45

Strangely Familiar Peter Mitchell at 80 @strangelyfamiliar.co.uk Peter Mitchell spent the first half of his life in London and the second half in Leeds. Originally a civil servant in the Ministry of Housing & Local Government, Whitehall, he left for Hornsey College of Art in London and set up as a fine art silkscreen printmaker with a studio in Leeds in 1972. ‘European Architectural Heritage Year, 1975’ was his first solo exhibition in the Education Gallery, Leeds City Art Gallery of that year and his first solo exhibition in a photography gallery was at Impressions Gallery of Photography, York. He has several books published and had major exhibitions on the Continent.

Peter Mitchell “I am still a child of the Airfix generation now with the same flat and everything for over 50 years – and still photographing the city. I’ve always felt easy about towns, always loved architecture. Leeds is the city where I’ve ended up and it’s now where I’m from. It’s where most of my photographs are from too. I regarded my own work as primarily symbolic rather than obvious and Leeds provided the eye-opening blueprint to explain the world. In the 1970s Leeds was gearing up for change, still a ‘high’ Victorian city with Boar Lane ‘the finest Victorian street in Britain’ but fast becoming the ‘motorway city’ it proclaimed on its postmarks. There was the powerful thrill of being totally inundated by change (the town being far smaller than a metropolis) but also with the destruction of Boar Lane, say, or the creation of the great deserts that were once workers’ terraces in south Leeds, a kind of foreboding set in coupled with a sense of urgency. I started to photograph wherever the deliveries took me (I drove a delivery van for two years) and in the knowledge that for these places their time was up.”

Peter is still resolutely non-digital; he does not have a mobile phone, a computer or an email account; he has yet to look at his Instagram, which has over 100,000 followers. His archive is very small, with less than 2500 images; over 50 years - that works out at about one image per week! But within those are a collection of pictures which display a truthful snapshot of Yorkshire. At 80, Peter was still hoping to have that one big show in his adopted hometown of Leeds - and now it’s happening! Opening in May 2024, there will be a major retrospective of Peter’s photography right here in Leeds.

strangelyfamiliar.co.uk rrbphotobooks.com All photographs copyright Peter Mitchell / RRB Photobooks

Photos - all Leeds - all chosen by Peter: Nosey Twat: Sackville Street. Irresistible snap from Early Sunday Morning. Washing Line: Westlock Grove. Most photographers have at least one washing-line picture, this is Peter’s version from Early Sunday Morning. Sir Yank’s Records (& Heavy Disco), 1976: Gathorne Street. This has become a cult-classic. ‘How Many Aunties?’, Back Hares Mount, Leeds, 1970s. Close to Peter’s place, he did not think it was a good photo but it had more ‘likes’ than any other on his instagram account! Tetley Malthouse, Marsh Lane, Leeds, Winter, 1973 The Tin shed: Town St. The cover of Early Sunday Morning, Peter’s most successful book, out of print but a new paperback edition about to be published. Horse: Thoresby and Victoria Houses. Everyone’s favourite from Peter’s last book Epilogue: The demise of Quarry Hill Flats. The Sun Pub: Church St. From Early Sunday Morning

Moving with the Times Gillian Shepherd is the Impact Project Manager at St Michael le Belfrey, a dynamic city centre church in York. Here she tells us about the project which will repair and transform this historically significant building. @thebelfrey

Historic heart of the city

Transformation of the North

St Michael le Belfrey is a thriving medieval Grade I listed Anglican church in York. It is located in the historic heart of the city, next door to York Minster on a former Roman Principia. Christians have been worshipping on this spot since the 8th century when the first church was believed to have been erected. The current church was built between 1525-1537 during the reign of King Henry VIII and houses one of the most significant collections of medieval stained glass in an English parish church. It is also the place where the infamous Guy Fawkes was baptised and the church retains the official record.

The Belfrey is a large vibrant church engaging in creative ministry, with a congregation of 600+ people attending across its four services. We welcome over 35,000 visitors annually and run a wide range of ministries, including children, youth work and seniors. As a designated resource church for the Diocese of York, working as a hub across the region, our vision is to serve God’s transformation of the North - to develop church leaders, plant new churches and encourage growth among students and young adults, the often missing demographic in today’s churches.

Investment and modernisation

Social Action We work with local charities as part of our Social Action Programme, focussing on three priority areas: young people and families, poverty, and mental health. This year we launched a Christians Against Poverty debt advice service, and are setting up a counselling service and a families/children outreach service. Our Love Your Neighbour programme works with local charities such as York Foodbank, Restore housing and One Voice York refugee support. We help to mobilise and provide volunteers through our ‘Belfrey Doors’ team and the church community.

No major works have been carried out on the church for around 150 years, which is reducing our ability to deliver our mission and outreach. The building is in urgent need of investment and modernisation. We are planning one of the most radical and beautiful transformations of a Grade I listed building in England, including replacing the roof and repairing the stonework, bell turret and the medieval stained glass. The renovation plans will create a more welcoming entrance with two new doorways and level access throughout. The internal space will house a servery, cafe area, lift to the new gallery and sustainable underfloor heating powered by an air source heat pump. The nave of the church will have moveable seating and staging, a capacity for up to 550 people, with increased and accessible toilets, updated technology and meeting spaces. To top this off, there will be a beautiful full-immersion baptism pool for use by churches across the area.

A perfect fit

Full steam ahead

The Belfrey moved to The De Grey Rooms in York in September this year for over two years, as a temporary home and venue for our services, ministries, staff team and outreach. We worked closely with York Conservation Trust to identify a suitable location. Not only is it a beautiful building with a stunning Victorian ballroom large enough for worship, the complex can also house our extensive ministries, staff team and social action programme. Originally commissioned by the Yorkshire Hussar Regiment in 1841, the Trust owned De Grey Rooms seemed a perfect fit.

Impact is the name of our £10.5m building project for St Michael le Belfrey. Repairing and renovating the building has been a dream of the church for many decades and the turning point came in 2017 with the receipt of our first big donation of £1.3m. A vision document and consultation exercise with the congregation followed in 2018 and I came into post as project manager in early 2019. We have been working closely with LDN Architects, the Diocese of York, Historic England, City of York Council and numerous stakeholders to develop the designs and plans for this huge project. Building work is due to start early next year, and we hope to move back into the church by early 2026. Whilst everything is full steam ahead, we are still fundraising with the church community, the public, corporate bodies and applying for grants with trust funds. We’ve secured 90% of the funding required for the project and are confident the rest will follow.

Simplicity, festivity, generosity and humility I’m so excited for the time that we will move back into the building! St Michael le Belfrey should not only be preserved for the next 100 years, it will be so much more welcoming, accessible and flexible. It will enhance our mission, be better equipped for worship, welcome many more people, and serve the city and community of York. We really believe it will beautifully reflect our values of simplicity, festivity, generosity and humility.

www.belfrey.org www.yorkconservationtrust.org

6 Fish Street, LS1 1DB // empirecafeleeds.co.uk // @empirecafeleeds

My City Temz is an exciting rap artist emerging from the Leeds music scene. Proud of his roots, and with a recent single ‘Leeds Town’ and home gig at The Wardrobe, we asked him for his favourite things about this city. @temz._ Sense Of Community My music career has enabled me to travel to countless cities and countries and to interact with people from all walks of life - and every time I come home I am thankful I was raised in the city of Leeds. Leeds is a very community driven city that instantly makes you feel at home, no matter your age, race or background. The support system from this city stems from the working class mentality instilled in its DNA which has been carried on for generations; nobody puts themself above anyone, and instead everyone uplifts their neighbour - which is more rare than you’d imagine in the present day.

LS10 Postcode To the outside, LS10 may seem like an area in Leeds full of council estates and people with two destinations in life - family and work or the complete opposite, nothing more nothing less. The truth is this place is home to countless talented individuals who have their own dreams and aspirations, who just haven’t been given the opportunity to express that to the world. This postcode has moulded me into the person I am today, and despite the good and bad, it will always be one of my most favourite things about Leeds.

New Concept Studios This is a recording studio in Leeds where I spend most of my time and have recorded hundreds of songs. It is home to countless talented producers including my brother B Motion who is undoubtedly one of the best studio Engineers in the UK. Anyone looking to get involved in music should definitely invest their time and money into this place as it’s the hub of all things music in the city of Leeds.

Mr T’s Leeds

Mr T’s is my favourite fast food restaurant in Leeds, located on Burley Road. Whenever I’m in the city I come here with the guys and tuck into their range of smash burgers, milkshakes and desserts.

South Leeds Stadium Playroom Nightclub This is one of a few nightclubs in the city owned by Leeds’ very own and my brother Tom Zanetti. Playroom is a place I occasionally go to cool down after a busy week and have a drink with the guys.

This place is somewhere I will forever hold in my heart as it’s the place me and my friends spent most of our time growing up; anyone that grew up in the South Leeds area will agree with me in saying that this place was pivotal to our childhood and how we turned out today. I always see articles and think-pieces highlighting the importance of Youth Clubs and other venues in order to decrease the amount of crime & anti-social behaviour in communities. I for one can agree with this as I’ve first-hand seen how a venue for sport was able to not only unite multiple postcodes but was able to distract us from the harsh realities of the environments we were growing up in and enable us to be stressfree playful kids. This was also the place that I first rapped lyrics with my friends and I spent most weekends here harnessing the skills you all know and love today through our countless rap battles and freestyle sessions.

From Yorkshire to Venice Creator of this magazine’s cover art, Hetty Ann Laycock is a Yorkshire artist living in Venice. She tells us about her Yorkshire home, making art, and when in Venice… Yorkshire Home

@hettylaycock

Growing up in Yorkshire with my two brothers, sister and parents, there was never a dull moment. From trips to Whitby, to Skipton woods, walks at Bolton Abbey, mooching in York and days out to the Hepworth in Wakefield… there was a constant input of varied landscapes, charming villages and fun to be had. Driving in the car to see the grandparents, rolling hills passing by; going to school over the moors, seeing the highland cattle; hopping out of the car to open and close gates and trudging through mud. That feeling that within each day you can often feel all four seasons, and you’ll probably see a rainbow too!

For me, what makes Yorkshire unique is the landscape - from the rugged beauty of the Yorkshire Dales to the vast expanses of the North York Moors, from the sandy beaches to the ancient abbeys. No matter where I am, what new landscapes I experience or have the pleasure of working within, there is nowhere like home. 62

Making Art An art practice isn’t something I consciously chose to start developing; it was more a way for me to seek refuge in the simple joy of making. My two years at Leeds Arts University were a wonderful moment of opening - working alongside like-minded students within well-equipped studios under the supervision of talented technicians. The next step was starting a degree at Falmouth University Cornwall was and is a huge influence on my practice; kind people, a new landscape, a different light. My art is continually evolving. Simply put, I make sculpture; sculptures that embody the organic forms found in nature, the textures of Yorkshire's moors, and the fluidity of Venice's waterways. Each piece I create is a unique blend of these influences, attempting to capture the essence of the landscapes I have lived in and that live within me. Through my sculptures, I aim to evoke a connection with the viewer, inviting them to explore and appreciate the wonders of the natural world. I hope to inspire others to appreciate and protect the environment, fostering a deeper connection between humanity and nature.

When in Venice

It was Falmouth University that offered me the opportunity to study for a year at The Academy of Fine Art in Venice. After my graduation and a few short-term stays in places such as Shanghai, my practice has steadily been developing between Yorkshire and Venice. Both Venice and Yorkshire share the common element of abundant water, which seems to captivate me wherever I travel. In Venice the canals showcase intricate reflections of majestic palaces, while in Yorkshire the canals and rivers display enchanting scenes of nature with tree branches and grassy reflections. Still to this day my favourite ever colour is Yorkshire moss green, wet from the rain that has just finished and golden from the sun that has just come out. Now that, you can't find anywhere else! I have discovered genuine connections and encountered kind-hearted individuals in both these places. It is perhaps a reflection of the fact that when we feel happy in a particular location, that place reciprocates the happiness and embraces us warmly. www.hettyannlaycock.com

1. Sogno Castelli di Sabbia (I Dream Sandcastles), 23 x 32 x 32 cm, 2021/22, photo by Clelia Cadamuro. 2. Marea (Tide), 50 x 20 x 20 cm, 2022, photo by Clelia Cadamuro. 3. Tra Acqua e Roccia (Between Water and Rock), 40 x 31 x 27cm, 2022, photo by Clelia Cadamuro. 4. Racconto del vento (Tale of the wind), 110 x 60 x 70 cm (ca), 2023, photo by Clelia Cadamuro.

5. Artists studio at Zolforosso Venice, 2023. 6. Sentimento dell’Acqua (Feeling of Water), 40 x 31 x 27cm, 2022, photo by Clelia Cadamuro. 7. One of a series of experiments during artist residency at Terzospazio, Venice, September 2023. 8. Artists studio at Zolforosso Venice, 2023. 65

Stepping Out in Leeds Dr. Martens has been an iconic British brand for several decades. Their unmistakeable boots have travelled from practical workwear through various counter-cultures to become a symbol of style and self-expression that it remains today. @drmartensoffical

@charles_f_stead As well as Dr. Martens’ image of identity and status of cool - worn fondly in music tribes that range from punk and ska to mod and goth - the shoes have maintained the quality and craft of its origins. This is helped by working with other expert British brands of equal heritage - with one such harmonious collaboration right here in Leeds. Charles F Stead & Co. have been making fine English suede at Sheepscar Tannery off Scott Hall Road for over a hundred years - a site we visited and story we told recently. Now, their suede is used on Dr. Marten’s 1461 shoe, elevating an already classic design. We follow the journey of the suede being produced at Stead’s tannery, the footwear being created at Dr. Martens Made in England factory, and finally the shoes being brought back to Leeds and worn proudly on the city’s streets.

Shop online at: www.drmartens.com

1. The Turk's Head / Whitelock's Ale House LS1 6HB 2. Jim's Place 16 Call Lane LS1 6DN

3. County Arcade Victoria Quarter 10 Queen Victoria St LS1 6BE

A Stitch in Time Imran Khan is a fashion designer and the founder of the IK Collection in Bradford. His unique creations have been inspired by his humble origins and admired by celebrity and royalty. Here’s how he got here… In the beginning… My background to here has been a journey. I suffered from dyslexia at school - I struggled with reading and writing was hard at College. And then one day I just sat down and sketched, and then I made it up from there! I was in the car industry, working in a car showroom; we went to this lovely hotel in Manchester, and I needed the toilet. So I went on my way and this lady stopped me - she goes “That jacket's lovely. I'd like my husband to have that for a wedding. Where did you get it from?” I said I’d designed it myself and she asked for my email. After that, she placed an order and it started to kick off from there. I was very handson in fashion and discovered I really liked designing and putting outfits together. I didn't get trained in the conventional sense - I taught myself. And that's how I become a designer. Fantastic!

The Tailor’s Shop The IK Collection is still a small, young business but our tailor’s shop has been here since the 1960s, tailoring traditional, handmade suits. Originally this was Alan Thornton’s - he’s still here and is one of the senior tailors. Alan sold it to Raymond Lister in the seventies, and when he retired the shop was closed down. I didn't know any of this until after I got the shop. We pulled the floor out, and guess what? We found photos of tailoring. I did some research and found out. And the funny thing is, I know him and he used to make my suits. I told him that I've got this shop and Raymond has come back tailoring here. Alan, Raymond and head tailor Sophie - who also worked in this building since the 1980s - have inspired me to get to where I am today.

Traditional, bespoke skills It’s all about the process and using traditional, bespoke skills. As a customer, you’ll come in and choose the fabric you'd like. We use cloth from Harris Tweed, Dugdale’s Bros and John Foster’s in Bradford, who have been here for years. Beautiful Yorkshire fabric. We then get your measurements and the best pattern for you some of our patterns have been here for over 60 years - patterns for different people of all shapes and sizes. A first fitting is done for a skeleton base and there can be 5 to 6 fittings from start to finish. They are all hand stitched by Alan, Raymond or Sophie, and our apprentices get involved throughout. It's all authentic God bless the artisan!

Making It It’s been hard graft but it’s a labor of love. The tailoring industry is dying out, and a lot of people buy from outside of the UK, but we want to do it here. We want people to see that what we can do here is awesome. We want to make it here. As well as our local customers and brides and grooms from around the world, we’ve also made garments for some famous names. Some of the Hollyoaks stars come to us, and we’ve just done Paddy the Baddy. A few years ago, I was in a restaurant called Jinnah in Bradford and we met Jeremy Corbyn. It led on to making him a lovely pinstripe suit, saying ‘for the many not the few’. We met King Charles in the Town Hall and he really liked the outfit that I had on. Making this outfit for King Charles has really highlighted our business. It has been hand stitched in India and we do this hand thread to complete the job. And guess who's done this? All the young apprentices that we've taken on - they helped make King Charles’ jacket. We've actually made it - that's crackers!

Style and Substance My style is very out there. Sometimes if I'm going to events, I'm bling, bling! But when I'm working, I'll just wear a jacket and trousers. The IK Collection is that mixture of classic and bling. There are jackard fabrics and brocade fabrics, which are really strong looks. For traditional weddings, it’s beautiful hand sequences; they get made to order in Mumbai or Delhi in India - I've got a little factory going there! In the shop, we create the handmade suits, which are all made on this one site right here in Yorkshire. We make everything here, from canvas to fusing, often using Italian fabrics where the work is incredible, and turned into bespoke garments. It’s amazing bringing all these cultures together. www.ikcollection.co.uk

Jacket made for King Charles III

Letter of thanks from Buckingham Palace

Steel Roots Run Deep We visited the beautiful Yorkshire restaurant Myse, recently opened by acclaimed York chef Josh Overington. Proud to celebrate exceptional local and British produce - whether that be fabulous cheese, meat or an artisan cabinet - Josh showed us the quality custom knives of Sheffield maker Stuart Mitchell. Stuart Mitchell has roots that run deep in the fabric of his city’s industry and his family’s trade. Cutlery making was the foundation of Stuart’s upbringing, and Sheffield steel is at the centre of a business that has evolved from the traditional skills he learnt as a boy into the elite modern products he now creates. “My first memories of knife making go back to the 1970s” he says. “My parents worked side by side in their workshop within Stag Works here in Sheffield. I spent many an hour there after school and at weekends, it kept me out of trouble.” The business was named after Stuart’s mum - Pat Mitchell (Cutlers) - and in the 1980s moved to the nearby Portland Works. Although only 10, the new home made Stuart feel part of it. “I earned pocket money by 'knocking on' work, fitting the handles” he explains, before joining the family firm full time at 15. “I was learning each aspect of the trade, from forging through grinding and finishing. It’s testament to my father's teaching skills that I learned a great deal but don't remember him teaching me a thing!”

Back then, the business was making standard trade wares, with blades mostly made elsewhere, and it was an unprecedented step that led Stuart on the path towards the custom knives he now creates. “My dad and I designed a range of outdoor knives branded as our own - we called them 'Benchmade' knives” he explains. “It wasn't the done thing back then for outworkers such as us to have our own name on the product.” Selling these at country and game fairs gave Stuart a wider perspective than the Sheffield view he had always been surrounded by. “I didn’t know what a custom knife was or how good the rest of the world was becoming” he says. “I was a young man from Sheffield, we were still the best in the world weren't we?” As it turned out, not any more; there was an evolution of people already attempting to make the perfect knife, an insight which sowed the seed of inspiration for what Stuart Mitchell Knives was to become. “I remember looking at their knives and seeing something different - the standards, the fit and the finish.”

A few years later, after the loss of his father, Stuart aimed to elevate the business. “Full of the confidence of a younger man, I thought I can build this business up, make it bigger”, an ambition which meant moving on from Benchmade and concentrating on blade work. “Scimitar and Khunja blades through London Jewellers and bound for the Middle East, all manner of blades for Wilkinson Sword, Dirks, Swords and Commando, Sgian blades by the thousand and stamped Glasgow, Scotland and eventually being shipped all over the world” he continues. “We were very busy and five strong in the workshop at that time.” But with the growth came compromises; “This work wasn’t where I wanted to be” he confirms. “I was sick of the sight of sharp and shiny things, yet I thought back to those Benchmade knives.” A period of downsizing led to the eventual closure of Pat Mitchell (Cutlers), and a potential end to Stuart Mitchell’s time as a knife maker. Until his passion inevitably tempted him back to the workshop…

“There was no work to do, no customers - but what I had now was one of the most powerful tools my workshop has ever seen: the internet, my window to the world.” This showed Stuart that whilst he had been supplying commercial blades, things had romped on, and custom makers were creating amazing things. Far from feeling left behind, Stuart was reinvigorated; “It inspired me, it showed me precisely where I wanted to be.” To progress forward, it was time to look back. The Benchmade knives were the beginnings of what was now happening across the globe, and so Stuart set about remaking one. “I foraged around the workshop and found the materials. Then what, sell it to who?” he questioned. On eBay, one sold. So he made another, and it sold. From there, Benchmade began to evolve, crafted by the skills Stuart had learnt from his father and honed into modern making. The origins and the evolution today make Stuart Mitchell

Knives a modern global leader steeped in local family history. “I want to be the best maker of knives I can possibly be” he enthuses. “And what is really nice is that I’m still in that Portland Works workshop, and from there I can still see the rooftops of that Stag Works workshop where it all started. www.stuartmitchellknives.com

Style Match Mary Benson is talented and creative Yorkshire dressmaker. Originally from Seacroft in Leeds and now working from her studio in York, her MARY brand is sewing up a collection of beautiful sustainable dresses - including a stunning style match with local tweed experts Abraham Moon. Mary describes her passion for fashion, creativity, inclusivity, sustainability and Yorkshire. @marybensonlondon In the beginning… I always loved creating, and one Christmas my parents bought me a sewing machine, aged 14. I quickly started making simple little bags, skirts and bows and selling them in the playground to my classmates - playing with the fabric and getting to see the finished product on others. I soon started learning how to make dresses and during the summer after leaving school I was already stocking a handful of little independent boutiques with my shiny rainbow dresses. I started my college years at Leeds Art, and that's when my journey into fashion really began. I was featured on BBC's Mary Queen of Shops during my first year of college, and as a competition winner I ended up stocking a gorgeous boutique in York called Selkie. Remember it? I was just 16!

Figuring it out I feel like I'm still 16 and figuring it all out every day! But I definitely know who I am as a designer now. Before I started university I was quite wild but in a commercial way. Even though I was very young, I think I had an understanding of how to create a pretty dress and an eye for the right fabric. I went to university in London and it was amazing because I could be completely outrageous! However it confused me in a lot of ways and I forgot how to actually sell clothing - it took me years to get back to that mindset. A huge challenge for me was accepting who I am as a designer. I never fit in to the fashion designer stereotype or London ‘scene'; I didn't enjoy the way fashion was running, it felt discriminative and not inclusive - it wasn't the life or environment for me. I suffered a lot with my mental health and had to take a long break and reassess what I wanted.

Making a difference After having my first child I started to feel creative again; I really got my confidence back and started selling my dresses online, on my own terms, using eco materials and inclusive sizing. It felt right to me and like I was starting to make a difference. At MARY we make dresses for everybody - bespoke and in sizes 6-30, so nobody is left out. I feel such a sense of joy when we create beautiful dresses for clients who need something specific, such as a certain length and fit for wheelchair users, or discreet holes for colostomy bags, discreet zips for breastfeeding mama's; bridal for plus size brides, people with skin conditions who can only wear cotton or organic. I'm here for all that!! That's what truly brings me joy.

Coming home My little family and I left London 2 years ago and have never looked back. I was there from age 17, so coming back to Yorkshire at age 31 was a literal breath of fresh air. I was worried I would perhaps feel bored, but there really is so much to see and do here. Life is just a slower pace which I absolutely love and it’s a gorgeous place for raising children. I adore Yorkshire and am working with some great people here too, such as our collaboration with Moons. Moons very kindly gave me some of their exquisite tweeds to make a mini collection to showcase at this years Great Yorkshire Show. The collection was so loved!! We thoroughly enjoyed making each piece and I can't wait to work with their tweeds again. They are beautiful quality and I love their ethics. A few pieces from the collection launches soon!

Getting better and better I have tried out so many different things, and a few failed businesses! It's a constant journey, lots of mistake-making, lessonlearning, and navigating Covid and then the cost of living crisis has been incredibly tough. It's amazing though to ride the storms and come out at the other side; a great sense of achievement. Now I’ve really got to know my customer and what they like. I love what I do and it always feels like my life as a designer is getting better and better - having my own business, and being able to make a change.

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“Old School Italia with a little Devour Twist” Nestled in the picturesque and historic Holme Valley; tucked away between ancient woodland and the gentle ebb and flow of the winding River Holme… lies Devour, a stone’s throw away from the cobbled streets of Holmfirth. LUKE LANE, THONGSBRIDGE, HOLMFIRTH HD9 7TB DEVOUR.CO.UK 01484 684793

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Kings of Speed We visited Amy Tomlinson, MD of Ginetta Cars in Garforth, Leeds, to tell the story of this heritage British brand.

Ginetta was founded in 1958 by the four Walklett brothers in Suffolk: Bob, the Managing Director; Douglas, the Mechanical Engineer; Ivor, the Designer; and Trevers, the Styler. Between them, their combined skills developed Ginetta's very first creation - the G2 kit car - which was embraced by racing enthusiasts. Within 3 years the family business had added a road car to their output - the Ginetta G4 - which, whilst still competitive as a motorsport vehicle, was now usable for every day.

For the next five decades, Ginetta grew in quality and reputation, creating a successful legacy of hand built road cars and racing cars, before being elevated further in 2005; this is when Yorkshireman Lawrence Tomlinson acquired Ginetta Cars. In 2007, Ginetta was relocated to Leeds, where the Garforth factory was opened by former F1 champion Damon Hill. Since then, Ginetta has become one of the most dominant race car manufacturers in the world whilst providing a comprehensive motorsport ladder from Junior Scholarships to GT4 racing all the way to Le Mans. Drivers such as Lando Norris, Jamie Chadwick and Charlie Robertson have come through Ginetta’s ranks. 86

Lawrence's background; a Mechanical Engineering degree, having competed with Team LNT and in 2006 becoming European Le Mans series winner, made Ginetta a perfect opportunity to further his motorsport passion. The competitive spirit passes through the family - sisters Amy, Lucy and Emma recently finished their first year of car racing in the Ginetta GT Academy. Youngest sibling Freddie completed his second year of the British GT Championship achieving a class win. It shouldn't be, but it is a rare thing to find a successful global brand run by a family with such enthusiasm, skill and understanding for what the business does. Amy manages the company, nurturing it to continue its global racing success, whilst Lawrence works closely with the designers and engineers to develop and improve their cars. This approach is evident not only in their output, but also in the importance of retaining the essence of Ginetta - which means it remains uniquely British, the only entirely UK owned automotive business producing such purpose built race cars.

Now, the formative G2 has evolved to the modern G56. From the Walklett's to the Tomlinson's, across 65 years, this is a family business which has only ever done it for the love. And by staying true to these principles, Ginetta is proving that quality, authenticity and ability can be as successful in 2023 as in 1958. From the south to the north and across the world, Ginetta is a global UK brand that feels right at home here in Yorkshire.

www.ginetta.com

Textile Revolution Camira are a company whose name may not be familiar to everyone but whose products you unknowingly see all the time. Founded and located in Yorkshire, we went behind the scenes to reveal the sustainable craft of this hidden local giant. @camirafabrics

The business began in 1974, initially named Camborne Fabrics. From their Huddersfield home, Camborne supplied the UK office furniture market with fabrics in quick time. Renowned for its speed of delivery, the start up was soon a success, growing over the years without losing their quality ethos or local roots. Having evolved from stocking commission woven fabric to starting its own manufacturing in the late 1980s - at that time moving to Hopton Mills in Mirfield which was the location of weaving and finishing and then expanding internationally, Camborne was acquired by US flooring company Interface, Inc in 1997 before a management buyout led to the creation of Camira in 2006. Throughout all of this, the skilled craft and Yorkshire origins have always remained at the core. and a flagship showroom in London.” Not bad for a business from Huddersfield.

“Although we’re as at home in New York as in Yorkshire, our heritage runs deep into our identity, with the Yorkshire backdrop providing inspiration for many of our fabrics and colour palettes” Alan enthuses. “One of the commercial fabrics, Yoredale, is inspired by the Yorkshire landscape.” Additionally, their manufacturing centres of excellence stem from the local skills base and talent pool here; “We employ around 400 people at the Huddersfield sites, developing and continuing to nurture the craft of textile manufacturing in this traditional heartland: blending, carding and spinning, warpers, weavers, knotters, tuners, dyers, finishers, technical experts and designers.” “Today, Camira manufactures at six sites, and four of these are in Huddersfield” CEO Alan Williams tell us. “The company now controls its manufacturing supply chain, including wool yarn spinning, polypropylene air texturizing, yarn and piece dyeing, weaving and finishing, printing and technical knitting. We operate over 100 looms, weaving around 8 million metres a year which are sold in around 70 countries globally. There are international offices and warehouses in USA, China and Australia, a global network of sales offices along with agents and distributors, and a flagship showroom in London.” Not bad for a business from Huddersfield.

The business began in 1974, initially named Camborne Fabrics. From their Huddersfield home, Camborne supplied the UK office furniture market with fabrics in quick time. Renowned for its speed of delivery, the start up was soon a success, growing over the years without losing their quality ethos or local roots. Having evolved from stocking commission woven fabric to starting its own manufacturing in the late 1980s - at that time moving to Hopton Mills in Mirfield which was the location of weaving and finishing - and then expanding internationally, Camborne was acquired by US flooring company Interface, Inc in 1997 before a management buy-out led to the creation of Camira in 2006. Throughout all of this, the skilled craft and Yorkshire origins have always remained at the core.

What’s more, its sites are reputed for their commitment to sustainable manufacturing techniques, being zero to landfill, energy and water efficient, as Alan explains. “There are two broad categories of environmental raw materials - natural and renewable, or recycled. We have innovations in both.” Indeed, Camira were one of the first textile companies to achieve the environmental management system ISO 14001 back in 1996 and went on to pioneer recycled polyester fabrics in the early 2000s before innovating fabrics made from wool blended with harvested nettles, hemp and flax. “It was discovered that these blends are inherently flame retardant without any chemical treatment needed, and today they are popular choices for eco-conscious consumers” he continues.

“Recycled fabrics are most commonly made from recycled PET waste from plastic bottles and we’ve been making these kinds of fabrics for over a generation.” There have been fabrics made from recycled coffee sacks and recently they launched SEAQUAL branded fabrics made from recycled ocean waste plastic taken directly from the sea.

The benefits of companies with such reach driving sustainability are enormous. “The textile industry globally, especially in fashion, has had a poor reputation in areas such as greenhouse gas emissions, excessive production and waste, water usage and pollution” Alan agrees. “Accelerating towards more sustainable manufacturing practices, improved supply chain practices, more sustainable material choices, reduced waste and more recycling can benefit us all.” There remain many challenges, but Camira continue to innovate in both their product developments and their manufacturing processes. “A key area of focus is textile circularity, using new recycling technology which enables us to recycle wool yarn, wool selvedges and wool fabric waste” Alan explains. “The waste wool is mechanically pulled apart, back to its raw fibre state, and can then be re-spun into yarn and woven into fabric. Even the colour from the original material is recycled, so no subsequent dyeing is necessary.” The positive results are making their efforts worthwhile, both in the present and the future; Camira are currently launching their first recycled wool fabric, called Revolution, and are working towards “what may be our most sustainable fabric ever.”

www.camirafabrics.com Photos: Raianne Roche

God’s Country The Pheasant Hotel Harome is a small boutique hotel in the rural outlines of Helmsley, Ryedale. We visited this North Yorkshire site to experience the hotel’s homely welcome and explore its stunning surroundings with General Manager Liam McDonnell.

The Pheasant Hotel Harome is a small boutique hotel in the rural outlines of Helmsley, Ryedale. We visited this North Yorkshire site to experience the hotel’s homely welcome and explore its stunning surroundings with General Manager Liam McDonnell.

The hotel starts to wake up at 6:30. The fires will be cleaned and set ready and for the coming day and the chefs arrive for breakfast. The produce is as local as we can get and where we can we use independent suppliers from the surrounding area.

The hotel was originally a blacksmith and a village shop. It was transformed into a hotel in the early eighties by the Binks family, the original plans are on my office wall. Since then, the hotel has been through a full refurbishment and holds a three star red accreditation - we’re hoping to achieve a fourth star through subtle but significant changes.

Chef is passionate about showcasing Yorkshire food. We get herb fed poultry from a chicken farm in Easingwold, fish from Hodgsons in Hartlepool, and vegetables and game from a local estate - plus herbs from our own garden or elderflower foraged from around the village.

We are a team of 40 and I’m proud of all of them; there’s Sarah, our Housekeeping Manager, who’s an absolute whirlwind and perfectionist; our Head Chef Vincenzo, who I work closely with to deliver the best local seasonal produce; and our Reception Manager Nicola gives every guest the friendliest Yorkshire “good morning!” We offer a home away from home, where we want every guest that walks into our hotel to feel like they’re being welcomed into a family or friend’s house.

For me, it’s all about having great relationships with people in the area and championing local suppliers. We work closely with Helmsley Brewing, Filey Bay Whisky and Slow Motion Gin of Barton-le-Willows. The provenance of our products - like Chapter Organics, created by Charlotte in Wetherby - and everything down to our linen, our drinks, the person who makes our chairs, is all part of what makes The Pheasant unique.

We also use Ampleforth Plus Chocolates, who are a local charity that support autistic adults and young children. It’s a fabulous social enterprise and the chocs are nice too! We trust these people, and building ongoing relationships is a key part of the DNA of the place. I live in Helmsley, and you get to know everybody here - everyone says hello to each other. You have this busy market town with an amazing sense of local community. It feels like a little village, and I love seeing residents from the hotel out here enjoying that atmosphere. Guests naturally like to use the hotel as a base to explore what’s on our doorstep. It’s one of the most beautiful places you can visit - we are surrounded by gorgeous countryside and market towns, all within a stone's throw from the North York Moors and Howardian Hills. The amount of walking routes around here is vast - my favourite goes from Helmsley past the wild gardens through the woods and comes out at Rievaulx Abbey, where you can look back down into the town.

There are also amazing events throughout the year, with the Night Sky being a personal favourite, and local attractions such as the National Centre for Birds of Prey, Eden Camp, and Goathland to keep the whole family entertained. On top of all of that, the magnificent Yorkshire Coast is only a short drive away. The hotel acts as an ambassador for this part of Yorkshire and offers true Yorkshire hospitality. If we’re able to bring a new crowd to our beautiful area of Yorkshire, it benefits every single one of us. As a community, collectively, we need to promote ourselves and build together. With brands like ours that are not spending millions of pounds on advertising, you need that local community support. Let's get people who feel the same way to look for opportunities to work together and support each other. www.thepheasanthotel.com

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