PERFORMANCE: Showcase Recital Monteverdi Choir Apprentices
Monday 4 March, 6pm, £15 or £75 Bookings
Since 2007, the Monteverdi Apprentices Programme has placed young musicians alongside experienced professionals, offering them the opportunity to perform at the highest level as both ensemble members and soloists. Recruiting the most promising young performers – those on the verge of entering the profession – and introducing them to the musical traditions of the Monteverdi Choir & Orchestras and the working practices of artistic director and conductor Sir John Eliot Gardiner.
In March 2019, following a four-day residency at Springhead in Dorset, the Apprentices will present a showcase of what they have assimilated over the period in the stunning surroundings of our thirteenth-century tithe barn. A unique opportunity to see the future stars of the choral world performing alongside singers from the internationally renowned Monteverdi Choir.
The evening will be introduced by Sir John Eliot Gardiner speaking about the creative process, the work of the Apprentices and the music of the choir. Following the choral performance, there is the opportunity to sit down for a three course supper and wine with John Eliot and the musicians.
John Eliot Gardiner stands as an international leader in today’s musical life, respected as one of the world’s most innovative and dynamic musicians, constantly at the forefront of enlightened interpretation. His work as founder and artistic director of the Monteverdi Choir, English Baroque Soloists and Orchestre Révolutionnaire et Romantique, has marked him out as a key figure both in the early music revival and as a pioneer of historically informed performances.
The performance is 1 hour long, no interval.
Join us for supper after the performance. The menu for the evening will be:
A selection of canapés
Herb crust roast lamb with lentil, asparagus and mint salad, roasted baby potatoes, red cabbage slaw with hazelnut and lemon.
Vegetarian & gluten free option: Aubergine moussaka with lentil, asparagus and mint salad, roasted baby potatoes, red cabbage slaw with hazelnut and lemon.
Strawberry mascapone sponge
Gluten free option: Eton Mess