Skip to main content

International series hosts Korean musicians


The Portsmouth International Chamber Music Series continues on Monday 28 October at 7.30 in Portsmouth Guildhall with the Esme Quartet.

Formed in 2016 at the Hochschule für Musik und Tanz in Cologne, Germany The Esme Quartet is made up of four Korean musicians: Wonhee Bae and Yuna Ha play the violin, while Jiwon Kim plays the viola and Ye-eun Heo the cello.

The Esme Quartet has rapidly gained a reputation as a chamber ensemble of exceptional achievement and promise. In April 2018 the quartet won First Prize and four special prizes at the prestigious Wigmore Hall International String Quartet Competition in London, and in autumn 2018 it became an HSBC Laureate of the Académie du Festival d’Aix.

Colin Jagger, Director of Music at the University of Portsmouth said "I was privileged to hear the Esme Quartet at the International Competition at the Wigmore Hall 18 months ago, at which the standard was incredible. The Esme were the winners, and were one of three truly exceptional quartets, the Goldmund and Marmen being the others."

The programme features Beethoven's first quartet and Mendelssohn's last, with two highly interesting pieces in between, Bridge's delightful Novelletten, and Webern's
Langsamer Satz. 

The Portsmouth International Chamber Music Series is in its 16th season, a collaborative effort between the University of Portsmouth and local organisations such as the Portsmouth Guildhall.

Tickets are £18 with £16 concessions, available in person from the Guildhall, by calling 023 9387 0200, or from their website.

Comments

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 ...

‘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...

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...