As a matter of fact, this East End Historical landmark, The Duke Live has been part of the Leslieville landscape since 1870. 

This 19th century solid brick building was originally a restaurant and pub and was renamed in 1912 to The Duke (named after Prince Edward – Duke of York & Albany). On June 13th 1983, City Council of Toronto listed the site as “Architectural Historical” meaning from that date, the building is safe from being torn down and will remain a local favourite.

The owner, George Politis tells us a bit about this historical rock ‘n roll local favourite.

Tell us a bit about yourself and how you got started in the restaurant business. What made you want to run The Duke/how did the name come about?

I started out working at the Holiday Inn Downtown and loved the contact with the patrons who came in for dinner or lunch.   I met some others and we decided we wanted to open a club and serve good food and entertainment.   As time went on, the partner’s love for the Duke dwindled and the partnership split.  By this time I had become very attached to the patrons who frequented the Duke (now the Duke Live) and the area and culture that surrounded us .

The Duke Live building has been a landmark since 1870 – what’s memorable about the history of the spot?

I can’t speak for memories in the 1870′s as I wasn’t around !!! LOL !!!  Everything we do at the “Duke Live” that changes the old and moves it to the new will always be memorable.  And the people who stop by and say ” you know I remember when the Duke ………………….. – lots of stories about the old building and the people who lived there .

How would you describe it to someone who has never been to The Duke before?

It’s a variety kind of place.  You can go there for Karaoke, ( Wednesday and Thursday evenings as well as on Saturday afternoons)  On Friday nights. It’s a flip between a live band and DJ Fridays with Dr. Spin – great DJ who has all the selections you could ever want !!  On Saturdays it’s always a live band and always great for dancing and partying.  The Duke Live caters to an audience that range in age from 19 to 65 and there is something for all of them .

The pool tables (2) see a lot of attention from both men and women !  The dart board set in a small lounge area walled off by glass is perfect for those who want to concentrate on their game and be comfortable at the same time!!

What are some of the most memorable acts that have played on The Duke’s stage?

Memorable acts – Shania Twin, Blue Radio a tribute to Blue Rodeo, For Those About to Rock – an amazing AC/DC show, Tres Hombres,  some hot rockers - Mamakin , Members of the Original Max Webster will be playing the club on the 22nd of Feb. – The Antlers !  

Favourite event hosted at The Duke?

1993- 1994 - Miss Kitty Wells !!!!  Amazing !!

Best thing about being a restaurateur and running your own venue?

The best thing about being a restaurateur and running my own venue is knowing the decisions that are made with reference to the business, are mine, no one else.  The club is run the way I like it and it is designed the way I think it should be.  This is a club for people to come and party, relax, have a few drinks, do some dancing and have a great time.  While you’re here, the kitchen is open from noon till midnight and whether it’s finger foods, or a full blown meal, my team can accommodate your needs and at a price you can afford !!  

Check our this local spot at 1225 Queen St E - http://thedukelive.com/

Kristen McCloskey, Brand Manager, tells us more about this unique pizza place.

How would you describe ZaZaZa Pizza to someone who has never been here before?
ZaZaZa is all about fabulous, whole food Gourmet Pizza made from scratch. Our food is fresh and funky, our decor is theatre-inspired, our staff is friendly and down to earth, our vibe is all around cool.

What is the inspiration behind the name?
We have tried to inject a breath of fresh air into the world of pizza. We take fresh & wild toppings and create very fun, unique Gourmet Pizzas. The atmosphere of ZaZaZa, the staff and the Pizzas all have alot of zest and pizzazz, hence the name!

Who are the “artists”?
Our philosophy is that food and the creation of food is a form of art. We want to present Fresh Pizza, Decadent Desserts and Exquisite Wine as theatre. Our decor is largely influenced by theatre; you will notice a lot of deep rich reds, ornate gold trims, coloured stage lighting and of course velvet curtains! Our chefs are on a raised stage, complete with red curtains, where guests seated at the bar can watch the Artists making Pizzas from scratch.

Where do the inspirations for the pizza names come from?
Certain pizzas reflect certain experiences or people in my life. Family, friends, coworkers, guests and neighbours are all fair game! Putman’s Patient Paul is named after our neighbour Paul on Putman Avenue at our Beechwood location.

What is your favourite dish?
My favourite Pizza is the Crazy Horse; it has a delicious pesto base, topped with spinach, mozzerella, mushrooms, chicken, caramelized onions, pine nuts and goat cheese. As to the inspiration behind the name? Crazy Horse was my nickname in high school and these are all my favourite foods!
 

What is the restaurant’s involvement with charities and which ones have you supported?
We strongly believe in supporting local fundraising events and community organizations. Some of the charities we have supported include the Do It For Daron initiative supporting Mental Health Awareness in teens, the Ottawa Food Bank, Babes For Breasts for the Ottawa Regional Cancer Foundation and the Heart Institute.

Check them out in Ottawa!

Here’s what Harry had to say about this Leslieville addition to the restaurant scene.

1.       What is your background and how did you get started in the industry?

Both myself and my partner Daniel Clarke have worked the the Toronto restaurant scene for the last 8 years.  Most recently we both worked for the Libretto Group (Daniel as the Director of Opperations & myself as the Restaurant Manager at Enoteca and Pizzeria Libretto Danforth).  Both our paths are pretty similar, we both worked our way through university serving and bartending.  From there is really developed into a pasion for great wine, good food and most importantly amazing service.

2.       What inspired the name Skin & Bones?

The name Skin+Bones is a reference to grape skins and animal bones.  Grape skins play a very important part in the winemaking process lending colour, tannin and to a degree structure to a wine.  Bones in stocks, braises, and roasts play such an important role in much of the food we eat.  What we aim to to is very simple, great wine, great food and exceptional hospitality.

3.       How would you describe the restaurant to someone who has never been there?

Skin+Bones is the kind of place you can swing in for a quick snack and a glass of wine at the bar after work, or bring friends or a date for dinner in the dining room.  Its a casual environment where we want to encourage people to relax and be themselves.

4.       What are some of your favourite events that have been hosted Skin & Bones?

Being only few weeks old we are yet to host to many events, however we are currently working on a couple of weekly features as well as trying to lock down a couple of winemakers dinners.

5.       Who is your chef and what are the menu inspirations?

Chef Matthew Sullivan is a Stratford Chef’s School grad.  Before landing with us he had been traveling and stageing quite extensively (Gramercy Tavern NYC, The Fat Duck London, as well as a couple weeks working in Taiwan).  He most recently had been hosting his own series of Pop-Up dinners called Boxed.  It was through these dinners that he really piqued our intest and the rest is history.

 6.       Most rewarding thing about running Skin & Bones?

The most rewarding thing about running Skin+Bones has been the fantastic response we have had from our neighbours in Leslieville.  There is a real sense of community here, and its amazing to be a part of it.

Pay them a visit and enjoy a Steam Whistle while you’re there!  

If you’ve ever been to Barrie, you probably heard of Eat My Pie – the local favourite spot that was started by Randy Feltis and Craig Russell.

Their pies are so delicious that since 2010 they have served over 125 000 pies. 

Steam Whistle (SW): What inspired Wood Fire Pizza Joint? 

Lara (General Manager): Both Randy and Craig have been in the service industry since their teenage years. They have been restaurant owners for 10+ years. Living in Barrie, both saw the need for an authentic pizza joint within the community.

SW: What’s the concept of the restaurant?

Lara: The concept of the restaurant is simple, fresh ingredients, and a fun, inviting atmosphere. What makes us different from all other restaurants is the 3000 pound oven we imported from Italy. Heating up to 900 degrees, we’re able to cook up to 8 pies at one time in a matter of 90 seconds. Our dough is made fresh every morning, and never sees a sheeter. Hands can do a better job than a machine, every time!

SW: If you only come here once, what dish must you try and why? 

Lara: The pies are a must, obviously! Our top three sellers are the Porky Pie, the Pepperoni Pie, and the Chicken Pie.

(Porky Pie)

SW: How do you come up with the recipes for the meals?

Lara: The recipes have been a matter of trial and error over the last two and a half years. We listen to and welcome customer feedback, and tailor the recipes accordingly!

SW: Favourite part of running Pie?

Lara: The favourite part for all three of us about running Pie, is having founded Canada’s largest eating competition. Every summer, we host our annual Pie eating competition, in which world renowned professional eater Takeru Kobayashi has won three years running. It’s the opportunity of a lifetime to be a part of such a large event, let alone to be the hosts of it. We’re nothing short of grateful for the success we’ve seen as a result.

(World Champion Eater Kombayashi Eats Pie)

Pay these folks a visit at 34 Commerce Park Drive in Barrie!

After all, it’s the first and only restaurant dedicated to making the cheese a centre of your meal.

They’ve got it all: mac + cheese, cheese fondue, artisan grilled cheese, fine cheese selections and charcuterie and other ooey gooey grub that can be enjoyed with wine or craft beer.

We have previously debunked the myth that wine goes better with cheese thanks to UCLA’s Dr. Hildegard Heymann who stated:

“Wine and cheese are incompatible since cheese dulls the taste of red wine making it difficult to discern different flavours…. after eating cheese, wine tasters could not tell the difference between expensive wine and cheap plonk.”

Why is beer better than wine in matching cheese exactly? It’s in the harmony:

“With wine, you are almost always working just with contrasts. That’s not as satisfying as combining beer and cheese where you are also working in some flavour harmonies.” (Janet Fletcher, San Francisco Chronicle)

We had the pleasure to meet the “Big Cheese” at Cheesewerks, Kevin Durkee, who started this local favourite. 

1. What is your background?

I’m a natural born foodie.  My mother ran a bakery, then a Tea Room in eastern Ontario from for over 25 years while I was growing up.  I was her “sous chef” helping out everywhere could.  It was my after school, summer and part-time job while I was at home.

Leaving for the big city, I entered into the marketing industry but quickly found myself marketing consumer packaged goods and lifestyle brands, many of them food brands.   Over the last few years, the restaurant foodie bug was back and I began to build the CHEESEWERKS brand.

2. What is CHEESEWERKS exactly?

CHEESEWERKS is Canada’s first-and-only restaurant totally dedicated to placing artisan cheese at the centre of every plate.  You’ve always been able to enjoy a great steakhouse or seafood house, now Toronto can enjoy a “cheese house”.  We joke that we’re Lactose-Intolerant Intolerant.

Our menu is anchored by our “legend dairy” Grilled Cheese, but we offer Mac + Cheese, Cheese Fondue, Cheese selections, Charcuterie, and most importantly artisan beer and wine.  Plus, look forward to CHEESEWERKS special events where items like Nachos and Racellete become the stars for the evening.

3. What is your philosophy when it comes to food?

Food is all about sharing.  Getting someone to try something for the first time.  Or reaching across the table to sneak something from a friends’ plate.  Food is what fundamentally connects us all.  The food at CHEESEWERKS is really about ‘comfort shared’.  Easy to understand, easy to enjoy and incredibility satisfying.

4. What do you want people who dine at CHEESEWERKS to take away?

We’d like all of our guests to say, “That was amazing – why hasn’t there been a place like this before?”.  We want them to indulge their passion for great artisan products, especially Cheese, Bread, Beer & Wine.  But most of all, we want each guest have a better appreciation for the amazing products crafted in our ‘national backyard’.

5. What cheese would we find in your fridge?

Before I started this business, I just couldn’t enjoy a good Blue cheese.  But, since tasting some of the best products in the Canada, I have a new appreciation for Canadian Blue.  So, you’ll see some Bleu Bénédictin for sure.  You’d also see some Avonlea Clothbound Cheddar, that’s our daughters favourite.

6. What role will Canadian cheese play in your operation?

The biggest role.  We support 100% Canadian cheese, using Canadian artisan products throughout our menu and retail offering. In fact, we are supported by the Dairy Farmers of Canada.  Canadian cheese is some of the best in the world, so why not celebrate it?

7. Who are CHEESEWERKS Board Members – and how can you become one?

Early on in the development of the restaurant, we were approached a lot by our Friends and Family on how they could help.  We had one answer – “come, eat and bring your friends”.  That idea grew into our Board Member Program, which allows Fans, Followers, Foodies and Friends to purchase a Membership which gives them “credit in the resturant” and perks throughout the year.

Anyone can become a member, and we have a lot of local businesses signing up as it’s a great tool for staff loyalty and rewards.  All the Board Member info is on our website.

8. Favourite event hosted at CHEESEWERKS?

Hands down, the best events at CHEESEWERKS are our Meet the Makers Series.  They are interactive foodie nights, where our guests meet, listen and learn from our favourite producers.  Plus, guests are treated to a 4 or 5 course meal using the products from that producers.  So whether you learn about Cheese in Southwestern Ontario from the Cheese Maker himself, or Wines from Prince Edward County.  People want to get close to their food – and nothing is closer than meeting and dinning with the producers themselves.

9. Favourite part of being an entrepreneur?

The cliché answer is being my own boss – and while that is incredibly satisfying and liberating, the real answer is hearing directly from our guests.  They opinions and feedback.  Nothing makes me happier than introducing someone new to the shop and watching their eyes open and mouth start to water when hear what we have in store for them.  Making people happy with food is the best reward.

Come visit our friends at CHEESEWERKS!

Congratulations!

As huge supporters and friends of this wonderful organization, we’re happy to spotlight the woman that started it all! Meet Sari, President and Founder of Audio Blood.

(Sari, president and Zach, general manager)

What is Audio Blood and how did it get started?

Audio Blood is a lot of things, but on paper Audio Blood is a brand and artist development company based in Toronto. We conduct creative publicity and marketing campaigns for a number of clients including Canadian Music Week, Sneaky Dee’s Concert Venue & Restaurant, Jägermeister Canada, Coalition Music, Paper Lions, Tim Chaisson, The Mohawk Lodge, Andy Brown, SoHo Ghetto, Gabrielle Papillon, Hands & Teeth, Amos the Transparent, and a number of great artists and brands! We also manage the careers of The Balconies and Ben Caplan.

What are some types of events that Audio Blood hosts?

We try to stay as connected with the Canadian music community as possible! This means getting to throw raging rooftop parties at North by Northeast, CN Tower VIP galas at Canadian Music Week, backyard parties at Halifax Pop Explosion, Hollerado Nacho House’s at Pop Montreal and NXNE, our annual Holiday Rager in Toronto, and more!

We’ve done hundreds of events across North America! Some of the most memorable ones that come to mind are our annual rooftop parties for NXNE. This year we had a last minute venue change that caused a bit of chaos but thanks to my great team and amazing community we were able to locate a back up rooftop in minutes and move the party down the street! It turned out to be the most epic party we have done with over 500 people in attendance! There were plenty of free drinks and snacks for all. The Balconies, Sandman Viper Command, Les Breastfeeders were just some of the artists that got everyone dancing. I still don’t know how we pulled that party off! It was really quite magical.

This year we also had the pleasure of working on the CN Tower gala with Canadian Music Week. Joel Plaskett and Ben Caplan performed to a packed room high above the city! It was a surreal feeling and me being a MASSIVE Joel Plaskett fan, it was definitely one of those moments you know you’ll remember for a very long time.

Every year to close out another 365 days of staying in business we throw an annual Holiday Rager/Anniversary party for the company. In previous years we’ve had great bands like Great Bloomers, Ruby Coast, The Balconies, Oh No Forest Fires, Sandman Viper Command, and more grace the stage. This year we’re gearing up for another one for the books featuring Hands & Teeth, Amos the Transparent, Secret Connection, and Acres of Lions on December 7th at Sneaky Dee’s!

Every year we try to go bigger than the year before! It’s daunting heading in to 2013 but we already have some ideas brewing!

Favourite event that Audio Blood organized?

That is VERY difficult to choose but in this moment I would have to say my favourite event was our 1st year anniversary at the Horseshoe Tavern. Not just because we had made it through 1 year of business, but because for me it was an overwhelming validation of the support from the local community towards Audio Blood, our artists, and our brand. It didn’t really occur to me that so many people knew who we were let alone cared enough to come out and support and congratulate us! That was a huge wake up call and proved to me, “HEY you’re making an impact.” It propelled me in to 3 more years of business and it’s the same feeling that does every day. So right now, that is my favourite show we have done because I’m feeling nostalgic and all that gooey stuff haha!

Favourite acts Audio Blood works with?

That’s like asking a mother who her favourite child is. It’s just too difficult! Not that I am a mother, but I have that kind of love for our clients and artists! They all have their unique differences are so MEGA talented in their own ways that it’s just impossible to answer. I will tell you though I am listening to the new Mohawk Lodge record for the 3rd time in a row today. It’s unreal.

I am very lucky I get to go to work every day and represent artists I feel truly passionate and excited about. Every artist on our roster is my favourite!

What’s the best part about helping and working with indie acts?

There’s many great parts but for me the best thing is getting to feel the growth of a band or artist. Sitting down and talking about your plans and goals and then 1 or 2 years looking back and being there. And thinking “remember when we talked about this that night?” That’s a truly great feeling. Getting feedback from fans and industry people about artists, feeling that traction, and strategizing your next move. With developing artists a lot of the time it can feel like you’re doing all the wrong things and annoying everyone, but while that frustration is on the forefront I like to believe there are other forces at work. If you’re focused and work your ass off things start to click and you can look back and feel the growth. It feels really good to set out goals and meet them with artists, especially when those artists are truly amazing and deserve all the exposure in the world!

Your Anniversary is coming up at Sneaky Dee’s – where do you see Audio Blood 4 years from now? Where do you see the Toronto music industry heading?

Four years from now I think we will be doing much the same that we are now but hopefully on a much larger scale. I hope we will be able to have twice the amount of contacts and experience and will be able to use that to help more artists and get them where they desire faster. I hope we can grow in to a larger company without ever loosing our focus on the community and keeping our finger on the pulse in the local scene.

The Toronto music industry will always be ticking. We have a great pool of artists inspiring each other and exporting nationally and I think this will never stop. I think as we shift through different trends (for example the outpour of EDM music right now) the need for great songs and rock and roll will never die. I think we are seeing a shift where the major labels are struggling to develop talent and the old strategies and systems aren’t proving effective. It leaves room for young and forward thinking industry people and artists to fill that gap and find unique ways to market to Toronto fans and beyond! It’s an exciting time for Toronto and I predict there will lots of young and backward thinking (for lack of a better word) artists rising to the top.

Top 3 up and coming artists to keep an eye out on?

Right now I can’t get enough of July Talk, Indian Handcrafts, and Whitehorse! And those are artists I don’t work with, so you know I am being unbiased! From the AB stable there are AMAZING new releases from Gabrielle Papillon, The Balconies, Tim Chaisson, The Mohawk Lodge, Paper Lions, North Lakes, Amos the Transparent, and a number of others! Head over to our website and you can download the new AB mixtape, which features 1 free track from each artist: http://audioblood.com.

“The Church Key is your destination pub whether you’re looking for an impressive selection of craft beers or a pub meal with flair….”

It’s also a term for a bottle opener:

www.churchkey.ca 

If you’re a fan of craft beer and quality pub food in London (Ontario), you most likely have visited the local favourite Church Key.  Meet Vanessa, the owner of this London gem. 

Vanessa chats what it takes to open up a restaurant and get started in the industry, favourite menu items, rewards of being a restaurant owner and what a Church Key really is:

My husband and I own and operate The Church Key together.  We have both spent the better part of our lives working in the bar and restaurant industry.  We both began like a lot of people do – working part time to earn money while in school and figuring  out what we really wanted to do with our lives.  My first job was as a server at a Golden Griddle in Oakville!  Peter began at the infamous (and now gone)  ‘Ox Box’ in London over 30 years ago.  Luckily I think, we figured out pretty early on that we enjoyed the environment very much and chose to try to make a career in the industry.  Peter has been a professional bartender at various establishments in London and I have also worked as a server and manager for almost 20 years.

How did The Church Key get started?

When my husband and I met 10 years ago, we began to develop a dream of starting our own restaurant one day.  We hoped we could combine our experiences to create something that London would appreciate.  In February of 2009, we had the good fortune of being able to occupy the space that now houses The Church Key.

Can you explain the concept behind the name?

A ‘Church Key’ is an old fashioned term for a bottle opener.  In the days before twist off became the norm, you opened your beer bottle with a ‘church key’.  We think they term comes from the fact that bottle openers kind of look like the non-business end of old iron antique keys.  We even had one old timer in the bar once who told us that soldiers used to use found keys from blown out churches in the war to open all sorts of things.  I’ve never bothered to verify this but it sounds cool.

The Church Key has a special place on the menu for local ingredients – where do they come from and why is this of importance?

I wouldn’t say that we focus exclusively on using local ingredients.  I don’t want to mis-represent this out of respect to other restaurants that spend more energy and money on this than we do.  That is not to say that we don’t source locally, we do –  just again, not exclusively.   We are committed to using local ingredients at every reasonable opportunity that presents itself.   We visit farmers markets at least once a week and also have several local farms that deliver products to us fresh from the field/barn.  Specifically whole lambs and pigs that we butcher ourselves, duck eggs, cheeses and seasonal organic vegetables.  We do this for the freshness factor mostly, but also because it is important to support the local economy.  I think that I would say we focus on providing very high quality comfort food and extreme value.

Smoked salmon wrapped scallops with rice wine syrup and togarashi aioli. 

What is your favourite item on the menu?

I don’t know how it is for other restaurateurs but I am finding this question nearly impossible to answer!  It’s like asking someone who their favourite child is.  I know that sounds ridiculously corny but I’m not sure how to describe it.  I guess if I had to pick one dish it would be The Ploughman’s Plate.  It represents everything we are trying to be on a plate and is the one meal that I still eat at least once a week – I love it.

How would you describe Church Key to someone who has never been there?

A comfortable upscale pub that features traditional pub fare and comfort dishes that are prepared in a unique and highly professional manner.  It is cozy, the food is tasty and inexpensive, and the service is friendly.

What is the most rewarding thing about running The Church Key?

There are so many things.  We put everything that we have into our pub and the most rewarding thing is also the thing that surprised me the most – gratitude.  I am overwhelmed on a daily basis by the immense feeling of gratitude that I feel for the support given by all people involved with The Church Key – staff, customers (especially the regulars), others in the restaurant community, suppliers, other local businesses, everyone.  When people I don’t know choose to celebrate huge milestones in their life like an 80^th birthday or an engagement or a shower or retirement or graduation or whatever at our little pub, we are truly honored.  I never expected that.

For more on Church Key, visit http://www.thechurchkey.ca/.

We love our friends in the Calgary Roller Derby!

This friendship came around one year ago when the Roller Derby reached out to our Western Manager, Brad.  He immediately offered support especially since he had memories of his parents talking nostalgically about going to the roller derby when they were dating. Roller derby is fun, retro, and the folks involved are very passionate – just like us, the Good Beer Folks!

To give you a bit of a background, the CRD was formed in 2007 by a group of women whose goal was to create a not-for-profit, skater-owned, skater-operated roller derby league. The league is structured so that every member has the chance to be involved in the organization and welcomes women of all shapes, sizes, age, abilities, backgrounds, professions and skill levels.

Roller skating and rewarding yourself with a Steam Whistle afterwards sure sounds like a fun time to us!

For those who have been curious to strap on a pair of vintage roller skates and make laps around a track, we chatted with the Thrashin’ Lassies, Dazzler 130 to see what it takes….

Name:

Dazzler 130

League:

Calgary Roller Derby Association

Team:

Thrashin’ Lassies

Bio:

Don’t let this Maritime girl’s stature fool you. She’s 5-foot-F*-all and 100% dynamo. This flashy Lassie will grab you by the disco balls and bring you to your knees.

That is the bio on my team website – if you want the real person bio, I moved to Alberta from Prince Edward Island and my day-job is being a fundraiser. I didn’t grow up playing sports, but since I’ve started playing Roller Derby it has become my number one passion. Except for my boyfriend of course (ahem, sorry sweetie) – who has also joined Derby as an Announcer.

What is the story behind your nickname?

Dazzler is an 80′s superhero from Marvel comics. #130 is the issue of Spiderman where she made her first appearance. I own the whole run of her comics, so it was a perfect fit for me! I skated my first game under another name, but it just didn’t feel right, so I switched. And I do own a Bedazzler, so it really it a perfect name for me.

How did you get started in the roller derby?

I remember watching it on TV as a kid, and then I saw the CRDA play a demo game at a Tattoo Show. I’d never seen a sport where people were having so much fun, and the fans were so into it.  I immediately wanted to do it, but it took two years to build up the courage to try out. I turned 37 and realized I needed to just go for it.

Favourite game you played so far?

This is my first year with my team, the past season I was a rookie – what we call “Fresh Meat.” My favourite game will have to be my first – which was a rookie invitational. The first ten minutes I felt like a deer in the headlights, and when the game was over, I just wanted to start it all over again!

What advice would you give to someone who wants to join a roller derby team?

Just do it. No really, go right now, call or email the closest league and go for it. Oh. Strap on some skates and you will not regret it.

Read up more on the league here. 

Cheers!