Oxford Song at Garsington Studios: A Schubertiade

We are delighted to present this special concert in partnership with Garsington Opera, in the stunning new Garsington Studios. Situated in the beautiful Wormsley estate, the Studios are an ideal setting for an intimate Schubert recital, with a welcome drink in the atrium, and followed by an optional two-course meal in the dining area.

Schubert & Co. is an exceptional ensemble that brings together some of the country's finest singers, with pianist Sholto Kynoch. They gather round the piano with a shared passion for the song repertoire and singing together, to perform solo and part songs by Schubert and his contemporaries. These are works which the composer wrote for sociable gatherings - the original 'Schubertiade' - and which reveal some of his most joyful, playful songs and also his most profound and intimate music.

In tonight's programme, Schubert & Co. explore some of the formative influences on Schubert. The composer was swept up, however reluctantly, in 'Rossini fever' which swept Vienna around 1820; and his early studies with Salieri also bound him to the Italian bel canto tradition. Selected songs by his friends and contemporaries illustrate a broad cultural backdrop. Schubert's own music dominates the programme, with songs including the genre-defining 'Gretchen am Spinnrade' and spine-tingling 'Nacht und Träume', and ensembles such as the ethereal 23rd Psalm and enchanting serenade 'Ständchen'.

Please join us for a welcome drink at 6pm.

Please note
Concert ticket (£45) includes a welcome drink 6pm-6.30pm.
Concert & Dinner ticket (£80) includes a welcome drink at 6pm, and a two-course post-concert dinner with wine (7.30pm-9pm).

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DINNER MENU

Beef Bourguignon
Calnan’s shin of beef, slow cooked in red wine with smoky pancetta and baby onions, served with creamy mashed potatoes and green beans.

Or

Mushroom Bourguignon (Ve/V)
Mushrooms cooked in a classic French red wine and herb sauce with baby onions, served with creamy mashed potatoes and green beans.

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Followed by
Lemon Posset Tart served with freeze dried raspberries and a raspberry coulis.