Skip to main content

Van Kuijk Quartet performs in Portsmouth

The Van Kuijk Quartet will be performing in Portsmouth on Monday 30th October as part of the Portsmouth Chamber Music Series.

Currently BBC New Generation Artists, the Van Kuijk Quartet’s international accolades boast First, Best Beethoven and Best Haydn Prizes at the 2015 Wigmore Hall International String Quartet competition, First Prize and an Audience Award at the Trondheim International Chamber Music Competition, as well as becoming laureates of the Aix-en-Provence Festival Academy. Further to this, they join the ECHO Rising Stars roster for the 2017/2018 season.

Since their formation in 2012, the ensemble is already an established presence in major international venues, performing at the Wigmore Hall in London, Auditorium du Louvre and Salle Gaveau in Paris, Tonhalle in Zurich, Musikverein in Vienna, Berliner Philharmonie, Tivoli Concert Series in Denmark, Sage Gateshead, and at festivals in Cheltenham, Heidelberg, Lockenhaus, Davos, Verbier, Aix-en-Provence, Montpellier/Radio France, Evian, Auvers-sur-Oise, Stavanger (Norway), Concentus Moraviae (Czech Republic), Haydn/Esterházy in Fertod (Hungary), Eilat (Israel) and Canberra (Australia). This season saw the quartet make their debut in Hong Kong, Australia & Taiwan. They are also due to return to North America this autumn for appearances at The Frick Collection in New York, The Phillips Collection in Washington DC, and Salle Bourgie in Montreal.

The Quartet records exclusively for Alpha Classics. Their debut recording, Mozart, was released to outstanding critical acclaim in Autumn 2016, and is followed by a disc of French music in late 2017.



The Van Kuijk Quartet is in residence at Proquartet, Paris, where they study with members of the Alban Berg, Artemis and Hagen quartets. Having taken their first steps as students of the Ysaye Quartet, the young musicians have worked with Günter Pichler at the Escuela Superior de Mùsica Reina Sofia in Madrid; supported generously by the International Institute of Chamber Music of Madrid.

The quartet also participates in international academies; at the McGill International String Quartet Academy in Montreal, with Michael Tree of the Guarneri Quartet and André Roy; at the Weikersheim International Chamber Music Course with the Vogler Quartet and Heime Müller, formerly of the Artemis Quartet, as well as the renowned academies in both Verbier and Aix-en-Provence.

Mécénat Musical Société Générale is the Van Kuijk’s main sponsor.

The Portsmouth Chamber Music Series has been sponsored by the University of Portsmouth since 2004, in collaboration with the Bournemouth Symphony Orchestra and the Portsmouth Guildhall. The series presents 6-7 chamber concerts 'in the round' on the stage of the Guildhall.

The concert on Monday at the Guildhall starts at 7.30 pm. Tickets for the concert on Monday are £18 and £16 concessions, available from the Guildhall's Box Office or online from Ticketmaster.





Comments

Post a Comment

Popular posts from this blog

Delicious thinly sliced pork in Korean marinade

Sometimes you found a recipe and wrote it down on a piece of paper to try it out. Having done that, you forget where the recipe came from. Likewise this Korean recipe for pork, which turned out to be so delicious we have cooked it for everyone. The marinade is simple to make and yet really packed with flavours. For the Korean marinade you need  3 garlic cloves 1/2 brown onion 1/2 a pear or apple Blitz these ingredients together and then add 5 tablespoons soy sauce (I use Kikkoman) 3 tablespoons caster sugar 2 tablespoons sesame oil 3 tablespoons mirin black pepper For dinner for 2 people, 200g pork tenderloin is enough. Slice this thinly, and bash it to an even thinner piece with a meat mallet. Marinade in the sauce and leave it in the fridge for an hour. Then heat a frying pan on medium heat with a teaspoon of vegetable oil and fry the thin pork pieces until browned. You want some of the edges of the meat to be dark brown and caramelised, if you can. Don't cook too many pieces or ...
Post a Comment
Read more

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common.  The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’.  The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...
Post a Comment
Read more

Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry.  Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier!  Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces) 1 medium head of cabbage, thinly sliced 2 carrots, julienned 1 red or yellow pepper, julienned 1 medium onion, thinly sliced 1 medium courgette, julienned 1 tablespoon of Oyster sauce (omit if cooking for vegan) 2 tbsp soy sauce salt and pepper to taste 1 tbsp vegetable oil f...
Post a Comment
Read more