- This event has passed.
Concert Series – Tabea Debus, recorder & Jonathan Rees, gamba
March 17, 2023 at 6:30 pm
Free – £50.00Tabea Debus, recorder & Jonathan Rees, gamba
Described by The Times as a charismatic virtuoso, Tabea Debus is constantly exploring the horizons of music for recorder and has performed widely across Europe, Asia, North and South America. Tabea’s keen interest in contemporary music for recorder has led to numerous collaborations with composers throughout the UK and beyond. She has premiered new works at LSO Soundhub, at the Barbican Centre’s Sound Unbound and Baroque at the Edge festivals, and has appeared as soloist in contemporary recorder concertos with the WDR Rundfunkchor at the Funkhaus in Cologne and the English Chamber Orchestra at Cadogan Hall.
Jonathan Rees has performed across the globe as cellist and gamba player with the UK's leading historical performance and chamber ensembles. He has performed as continuo / principal cellist and gamba soloist with the Academy of Ancient Music, Orchestra of the Age of Enlightenment and Arcangelo, amongst others, and has performed with the viol consorts Fretwork and Phantasm. As a chamber musician and soloist he has performed at the Wigmore Hall, London Baroque Festival, Edinburgh International Festival, and at the York, Lammermuir, Hastings and Bristol Early Music Festivals amongst others.
Live Concerts at Netherby Hall are hosted in conjunction with Absolute Classics, a charity connecting individuals with the world’s finest music.
Programme to include:
Telemann Fantasie pour le clavessin in C Minor
Barber Dawn
Bach Invention in G Minor
Chadburn Si la passion pour les plantes exotiques
Tickets and More Info
Friday 17th March, 6:30pm
Tickets £15 for adults, Free for under 26's.
Pre-booked 2 Course Dinner available - Additional £35 per head.
Menu for Pre-booked dinner will be sent by email prior to the concert.
On-site car parking is provided.
Pre-booked Dinner Menu
Our 2 Course Menu for pre-booked dinner for the evening is as follows:
Oven Baked Sea Bass
with asparagus and white wine cream sauce
Ravioli
Goats cheese and roasted red pepper ravioli with vine tomato sauce (v)
Followed by a Trio of Seasonal Desserts.