THOROUGHLY MODERN MAN: Liam O’Connor, Ronnie Scott’s

If before Wednesday afternoon you had asked me whether an accordion player could ever be a rock star, I wouldn’t even have dignified such a ridiculous question with an answer. This week I was made to reassess that position, by none other than Liam O’Connor, a supremely talented multi-instrumentalist from County Cork. Not only has Liam performed alongside the biggest name in Irish music, as one of the original lead musicians in Michael Flatley’s Lord of the Dance, but he also holds the impressive Guinness Record for the “fastest fingers in the world”, which we would soon experience, from a safe distance – “Jimi Hendrix of the accordion” is not a title given out lightly.

I have been to Ronnie Scott’s many times before, but never at midday, and never to see an accordion performance. After a brief delay for sound checks, Liam O’Connor took to the stage. Ably supported by his band, and his own children on a variety of traditional Irish instruments, Liam proceeded to deliver an hour of infectious toe-tapping, whirling, dazzling musicianship. Quickly discarding his signature leather jacket, he threw himself into the performance, covering every inch of the stage, caught up in his own music. More frequently than I, and anybody for that matter, could imagine, Liam found himself lying on the floor, eyes firmly shut as his record-breaking fingers dashed up an down the keys of the accordion. After feeling briefly uncomfortable as only the British can at such a show, I settled back and succumbed to the foot tapping and hand clapping.

Liam stuck mainly to the accordion, showing how gracefully one can manoeuvre such a cumbersome box around, often swinging precariously in one hand as he flew round the stage in a frenzied trance. Highlights of the hour long set were Local Hero and Tico Tico (the track he performed for his world record) which both feature on the album, as does Harmonium. For Lark, Liam took up the “low whistle”, which aside from being a compliment in some neighbourhoods around Ronnie Scott’s, is also a classical Irish instrument. I have to admit, while impressive and catchy, it was a little too close to Ron Burgundy’s jazz flute routine for my taste.

Only one moment could perhaps have taken away from what was a wholly enjoyable afternoon, and that centred on the Rasta Reel, Liam’s unique take on Bob Marley’s iconic No Woman No Cry. It was a wonderful performance, and if it had taken place in the evening, to a packed house, I’m sure we would have had no qualms about being asked to head to the stage and sing and dance along. But this was midday on a Wednesday, Ronnie’s was half full, not enough wine had been consumed, and we were all extremely middle class about it all. As Liam bravely gestured to the assembled shufflers to sing along, the band’s volume lulled, and we were treated to the reedy, shifting choir of whispering voices, half-heartedly advising some mythical woman not to cry. I felt like Hugh Grant in About a Boy, when they sing with their eyes closed.

This aside, it was a thoroughly enjoyable afternoon, and I would recommend anyone with an interest in good music, or accordions, or both, to head over to the Killarney Avenue Hotel this summer, where Liam is performing throughout the summer months (more information here). If that’s too far for you to go, however, there’s always his cd.

www.liamoconnormusic.com

Written by a Thoroughly Modern Man, James Bomford.

 

THOROUGHLY MODERN MAN: Cooking Classes at School of Wok

Last weekend, after an all-day extravaganza at the BBC Good Food Show – I cannot recommend this highly enough, book your tickets for next year – my intrepid photographer and I embarked on a journey of discovery at the Soho-based School of Wok. Playfully named, there is nothing childish about the undertaking of the chefs/teachers at the helm. Their mission is to teach Asian cuisine to the masses, be it Chinese, Singaporean, or any other regional variation.

We were put through our paces, first with a vegetarian egg-fried noodle dish, with spring onions cut at a “jaunty angle”, as was apparently crucial to the process; then the group split, half tackling the classic beef in black bean sauce, while the others grappled with sea bass. After an excellent demonstration from our resident expert Nev, who guided the group through our magical mystery tour of Asian gastronomy, we were let loose on the woks, more or less one per person, although my cameraman and I teamed up for moral support. Perhaps the most important pieces of kit in the whole kitchen were the industrial-strength extractor fans, crucial for dealing with cooking at the intensely high heat that, Nev informed us, was essential.

One might be forgiven for thinking that the cooking experience was all you had signed up for, but there is an equally enjoyable part of your evening left, once you have completed your cooking masterclass. Once everyone has finished their respective dishes, they are served up and the whole class gather round one of the tables in the front restaurant, and dig in. Nev informed us that our noodles were in fact the tastiest, so we were perhaps a bit robbed by this communal approach, but it is a sociable way to meet your fellow chefs-to-be, who may have been too engrossed in making sure their mushrooms didn’t burn during the cooking segment of the evening.

Nev cracked out a bottle of wine, and we all sampled our neighbours’ contributions to the feast, and soon the table was wok-ing with conversation and good cheer. I would highly recommend this to anyone looking to expand his or her cooking repertoire, or if you’re out of ideas for an inventive dinner date. If you’re in the latter category, a trip round the corner to The Experimental Cocktail Bar is an easy way of impressing your companion.

More information here.

http://schoolofwok.co.uk/

Written by a Thoroughly Modern Man, James Bomford.