Smitty’s Big Four feat. Joe Stilgoe
Saturday 27th January 2018 -
7pm – 7.30pm: Q&A | 8pm: Main Show
The Big Four are the kid brother of the Kansas Smitty’s House Band and were born three years ago in the belly of Waterloo’s cavernous vaults. Since its inception, the band has taken on a trajectory independent from the House Band’s. Their infectious beat has raised people up out of their seats from Shoreditch House to The Hackney Empire, with small group interpretations of songs by their favourite ragtime and jazz masters: Jelly Roll Morton, Scott Joplin, Sidney Bechet and Django Reinhardt.
The Big Four’s unique combination of trumpet, soprano sax/clarinet, guitar and bass, differs from traditional Dixieland groups by the omission of drums and piano. This streamlined formation allows the band to tightly navigate while maintaining the melodic integrity of the canon. The band is made up of Pete Horsfall, Giacomo Smith, Dave Archer, and Ferg Ireland.
Joe Stilgoe is an internationally acclaimed singer, pianist and songwriter with a rich musical heritage (his father is lyricist and entertainer Richard; his mother the opera singer Annabel Hunt). His live shows are a mixture of virtuosic musicianship and breath-taking theatricality, combining on the spot improvisation and the quickest of wits.
Joe has toured all around the world with his band and as a solo act, having appeared in jazz clubs from New York to Berlin to Kuala Lumpur, including sell-out runs at legendary London venue Ronnie Scott’s. He has appeared as featured soloist with orchestras, including the BBC Concert Orchestra, John Wilson Orchestra, Royal Liverpool Philharmonic, Northern Sinfonia, Lahti Symphony, and the RTE Orchestra in Dublin.
We're serving delicious food before this event from 6pm! Mains cost £7, desserts £3, or the two-course meal for £9.50. Advance booking necessary, to do so simply email email@example.com. Click on the icon to see what's on the menu.
Main: Mediterranean Chicken with Pasta and Salad / Pumpkin, Sage and Parmesan Gratin with Salad
Dessert: Profiteroles and chocolate sauce