Food & Drink

Ogino - Fine-Dining Modern Japanese Restaurant Beverley

Northern Living - Ogino - Fine-Dining Modern Japanese Restaurant BeverleyOgino was established in March 2012 by husband and wife team Julian & Rieko Ogino-Stamford to deliver an authentic, fine-dining modern Japanese culinary experience to the historic market town of Beverley.

Our aspiration was to bring a level of quality and sophistication that would rival restaurants in the big cities. We aim to become the best Japanese restaurant in the North. At the heart of the Ogino philosophy is the use of fresh local produce to create a unique and diverse fusion of brilliantly prepared and presented Japanese dishes catering for all tastes.

Our Team

We have a dedicated and talented team of four chefs at Ogino which is led by owner and chef Rieko. Senior chef de partie Jarek, Junior chef de partie Jamie and our apprentice Nathan form the rest of the kitchen team.

Julian is restaurant manager and maître d’. He orchestrates a team of five floor staff that are knowledgeable and trained to deliver an excellent service.

1st floor Beaver House, Butcher row, Beverley, HU17 0AA

Tel. 01482 679500

Ossett Brewery - How It All Began

Northern Living - Ossett Brewery - How It All BeganThe story of the Ossett Brewery starts with our Chairman and founder Bob Lawson. A brewer for almost 50 years, Bob began his career working for Beverley Bros. Brewery in Wakefield, from there he moved on to Matthew Brown’s in Blackburn and then in 1969 on to Joshua Tetley & Son in Leeds. Bob stayed at Joshua Tetley for the next 25 years, gaining experience in a variety of brewing roles. After leaving Joshua Tetley his next role was at Kelham Island Brewery in Sheffield, one of the first independent microbreweries that pushed the growth of real ale. After all this time spent brewing beer for other people, Bob and a partner decided to start their own real ale revolution and in 1997 built a small micro brewery at the back of the Brewers Pride public house in Ossett. The first beer aptly named ‘Bobby Dazzler’ was brewed in August 1998 and was an instant success. Brewing was carried out on a 5-barrel brew length plant (about 1,440 pints per brew) and for several months all of the beer produced was sold through the Brewers Pride pub. ‘We never thought it would take off as quickly as it did, but very soon there was a demand to brew more and more. Many other pubs in the area wanted supplies and our range of beers began to grow as sales increased’ – Bob Lawson

As the beers were sold further afield, Ossett Brewery began to win awards at festivals up and down the country with Silver King proving to be our flagship beer. As the reputation of the business grew so did its customer base.  Within three years further expansion took place raising its brewing capacity to 40 barrels per week. The brewery was given a further boost when Excelsior was voted National Champion Beer of Britain at the prestigious Society of Independent Brewers (SIBA) Beer Awards in 2003.

With the departure of his partner early in 2001, Bob became sole owner of the Ossett Brewing Co. In late 2002 Bob’s son Jamie who was a successful investment banker in Japan decided on a career change and joined Bob, turning Ossett Brewery into a proper family business. After a short time working in the brewery, Jamie decided to take on a new challenge and set about trying to find suitable pubs as tied houses for Ossett beers. The Black Bull in Liversedge having been a 'local' for over 300 years was the first pub selected to undergo the Ossett Brewery transformation, after a refurbishment it reopened in May 2003. The Black Bull was a huge success, soon to become the the first of many. Jamie then set about finding further sites to develop and Ossett Brewery Pub Company has since grown rapidly.  Our pub estate is currently made up of 23 sites all in the Yorkshire region. In addition to our community pubs we also have our five live music venues - The Hop's, three restaurants and three microbreweries. The pub estate also includes three brew-pubs; The Riverhead Brewery Tap in Marsden, Fernandes Brewery Tap in Wakefield and the Rat Brewery based at the Rat & Ratchet in Huddersfield. The many hand-crafted beers brewed at these three sites are all distinctly different to those brewed in Ossett. Being much smaller brewing plants, we can experiment with our recipes and offer our drinkers a variety of flavours from regular brews to one-off specials.

Northern Living - Ossett Brewery - How It All BeganThe rapid expansion over the last 10 years has been focused around creating a quality product time after time. All Ossett Brewery Pubs have been wonderfully refurbished to provide a welcoming atmosphere and serve a wide range of cask ales, premium lagers and bottled beers at a consistently high standard. At our restaurant sites we strive to serve high quality food, using fresh seasonal produce. The Hop’s are a unique concept which started in late 2008 as an amalgamation between Jamie Lawson director of Ossett Brewery, Mike Heaton drummer from Yorkshire Indie band Embrace and ex-Virgin Japan MD Mike Inman. With over 15 years brewing experience and over 35 years knowledge of the music industry The Hop concept was born. The combination of a traditional real ale house with an intimate atmosphere for live music and contemporary décor has gained a following from real ale and music fans alike. We now had Hop venues in Wakefield, Leeds, Sheffield, Saltaire & York.

As our pub company expanded and Ossett Brewery continued to grow in popularity the demand for our beer was higher than ever. By 2004 the original brewhouse was producing almost 40 barrels a week and was operating at a level way beyond its initial design specification. Bob made the decision to look for bigger premises to allow the company to expand. Amazingly a suitable property less than 80 metres away was available and so, late in 2004 work began on building a new brewery.  The first beers were brewed on the new site in April 2005 and then finally in August all production moved to the new brewery. This is largely the same plant we brew on today although a steady programme of investment has helped the brewery meet increased demand for our meticulously crafted beers. In particular a new 2,500 square foot cold store was added in 2008, automated cask washing and filling in 2013 and additional fermenting capacity in June 2014. Head Brewer, Paul Spencer, joined us in 2001 and has overseen the evolution of the core range of beers whilst developing more experimental full flavoured seasonal beers. Paul and his team currently brew 200 brewers barrels a week at Ossett and a further 40 brewers barrels at our sister micro-breweries. In 2008 ex-Virgin Japan MD Mike Inman joined the brewery as Joint MD bringing his knowledge of international trade and retail experience which has been invaluable throughout our steady expansion.

Ossett Brewing Company Limited

Kings Yard, Low Mill Road, Ossett, West Yorkshire, WF5 8ND

01924 237160

Turkey Ham and Leek Pie

Northern Living - Turkey Ham and Leek PieA traditional turkey or chicken pie contains lots of vegetables and is the perfect dish to use up your Christmas left-overs. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, carrots, broad beans and even sprouts...


90g butter 

75g flour 

1 Litre of chicken stock 

A pinch of salt

Black pepper 

1 tablespoon English mustard

350g cooked turkey or chicken cut into chunks or strips 

125g cooked ham cut into chunks 

6 leeks, cleaned and chopped 

2 tablespoons chopped parsley 

1 lightly beaten egg

200g ready make shortcrust Pastry 


(1) Preheat the oven to 220°C (425°F) mark 7. 

(2) Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the chicken stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard. 

(3) Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce. 

(4) Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes.

Brazilian Herb, Caper and Olive crusted Lamb

Northern Living - Brazilian Herb, caper and Olive crusted LambWhen the Portuguese colonized Brazil in the 1500s they took with them a taste for the culinary traditions of the Mediterranean. Over the centuries these tastes have evolved and combined with ingredients which are easily available locally.


 30g/1oz capers in salt or brine

 French-trimmed racks of lamb, each with 5 to 8 ribs

 3 tbsp olive oil

 30g/1oz drained anchovies in oil

 100g/3½oz drained green olives

 2 garlic cloves

 1 tbsp tomato purée

 1 handful of parsley leaves, coarsely chopped

 Small handful of basil leaves heaped

 2 tbsp bread crumbs


1. Preheat the oven to 200°C/400°F/gas 6. Rinse the capers and soak them in a bowl of water for 10 minutes, then rinse and drain well. If using capers in brine, just rinse and drain them.

2. Meanwhile, score the layer of fat on each rack of lamb. Heat 1 tablespoon of the oil in a heavy-based frying pan over a medium-high heat. Add the lamb and sear for 2 minutes on each side until browned all over, then transfer to a roasting tin, fat-side up.

3. Put the capers, anchovies, olives, garlic, tomato purée, parsley, basil and bread crumbs in a food processor and blend to form a finely chopped paste. Add the remaining oil and blend until well combined. Spoon the mixture over the top of the fat, pressing down well with the back of the spoon.

4. Bake for 20–25 minutes, depending on how pink you like the meat. Leave to stand for 5 minutes and serve

Could seaweed have value as a commercial foodstuff of the future?

Could seaweed have value as a commercial foodstuff of the future?As the human population continues to increase we are putting more and more land under the plough either to feed ourselves or the livestock we consequently consume. Mono-culture requires the removal of native vegetation and often the introduction of artificial fertilizers to increase yields from poor soils which have not previously been consider viable for agriculture. This inevitably creates green deserts where native wildlife is either unwelcome of cannot find suitable food. It increases the production of CO2 as industrial scale food production relies heavily on agricultural and commercial machinery. Moreover in the very long term we are heading towards a situation where there simple will be more viable land available. But are we missing the obvious?

Our landmass only actually occupies 29.2% of the surface area of the planet. In actual fact the correct name for our planet should be Ocean and not Earth. Wherever the water is relatively shallow seaweeds of numerous varieties thrive. They require no fertilizers, do not compete for land space and naturally reduce CO2 in their surroundings and assist in cleaning the waters of the Oceans. The Chinese and more often the Japanese use limited amounts of seaweed for culinary purposes. Seaweed is also farming commercially for constituents used in pharmaceutical products, cosmetics and various industrial applications. There have also been experiments conducted in its use to manufacture bio-diesel and petrol substitutes. There is nothing new about obtaining fuel from seaweed. In the 1960s and 1970s, American researchers showed methane could be extracted. However, their experiments were abandoned because of problems with growing the plant off the Californian coast. But little research has been undertaken in the use of seaweed as a commercial foodstuff. After all seaweed has some obvious advantages. Unlike terrestrial plants the poisons arms race has not been embarked upon by oceanic plants, there are no known species which are poisonous. In the simplest form a commercial seaweed farm needs nothing more than a few weights, some old rope and some floats. Additionally a seaweed farm is essentially a three dimensional use of space. You can't stack field one on pop of another on land....

In it's raw untreated form most seaweed looks relatively unappealing, but so does a great deal of what we already eat. A bowl of unmilled wheat is pretty hard going on your teeth and is aesthetically unappealing as a snack, but a few thousand years of practice has resulted in our ability to produce soft white bread from it, amongst a plethora of other products. With their appealing eyes and perpetual grass chewing young bullocks don't send most people looking for a steak knife etc... So processing would be required to produce tasty and appealing food stuffs. 

I'm sure we have the technology available already to produce perfectly acceptable breakfast non-cerials, ocean grown pasta shells and our Celtic cousins already have the Laverbread market cornered. Who know is years to come your salted deep fried cabbage might actually be seaweed, a bit of a reversal for the Chinese restaurants.....



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