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Richard Strauss (1864 - 1949)

SAT 11 JULY 2020

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This astounding elegy for 23 solo string players (10 violins, 5 violas, 5 celli, 3 double basses) was composed during the closing months of WW2. Strauss took up his pen the day after the Vienna opera was destroyed and his music mourns the loss of culture.

Martyn Brabbins, Music Director of ENO, collaborated with LSO’s David Alberman to assemble a group of fellow musicians  from all the London orchestras who, too, are mourning such a loss.

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Igor Yuzefovich Leader BBC Symphony Orchestra
David Alberman Principal 2nd violin London Symphony Orchestra
Simon Blendis Leader London Mozart Players
Richard Blayden Sub-leader English National Opera
Annabelle Meare Principal 2nd violin Philharmonia Orchestra, and Vertavo quartet
Andrew Storey Principal 2nd violin Royal Philharmonic Orchestra
Charles Mutter Associate Leader BBC Concert Orchestra
Sophia Durrant Principal 2nd violin English National Opera
Miranda Fulleylove Leader UPROAR, Wales New Music Ensemble; Guest Principal London Sinfonietta
Sam Alberman



Rebecca Chambers Principal viola English National Opera
Duncan Anderson Co-principal viola English National Opera
Richard Waters Co-principal viola London Philharmonic Orchestra
Phil Hall BBC Symphony Orchestra
Bryony Gibson-Cornish No. 2 viola, London Mozart Players; Marmen Quartet 


Tim Walden Principal cello Philharmonia
Tim Gill Principal cello London Sinfonietta
Dave Newby Co-Principal cello English National Opera
Joely Koos Co-Principal City of London Sinfonia and London Chamber Orchestra
Gillian Bragg Cello English National Opera


Graham Mitchell Principal double bass English National Opera
Joe Melvin London Symphony Orchestra
Gareth Sheppard Philharmonia

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House of Strauss

Courtesy of Boosey & Hawkes Music Publishers Limited


Kuku – Persian frittata

By Donald Macleod

Preparation 10 mins. Cooking 40 mins. Serves 4-6

– 2 red onions or large shallots
– 200g kale or cavolo nero (stalks discarded) finely chopped
– 200g cabbage greens, cut into thin ribbons and roughly chopped
– 2 cloves garlic, crushed (or 2 tsp garlic granules)
– 1 heaped tsp ground fenugreek
– 1 heaped tsp turmeric
– 8 large eggs
– 2 tsp baking powder
– 2 tbsp plain flour
– 2tbsp Greek  yoghurt
– 2 handfuls dried barberries
– 40g pine nuts
– 200g Feta cheese, broken into small chunks
– Salt & pepper
– Olive oil

  • In a large frying pan, over medium heat, fry the onion in enough oil to cover the base of the pan, until soft and cooked through ( a couple of mins)
  • Turn up the heat and stir-fry the kale of cavolo nero until softened.
  • Add the cabbage greens & stir-fry for c.6 mins. Add the garlic, fenugreek and turmeric. Season generously with salt & pepper. Cook until the cabbage is wilted and cooked through. Then take the pan off the heat and leave to cool a little.
  • Preheat the oven to 200° C. Line an ovenproof dish (c.16cm x 30cm) with greaseproof paper
  • Crack the eggs into a large mixing bowl and whisk. Add the baking powder, flour, yoghurt and a little salt, if desired and mix well.
  • Add the barberries and pine nuts, and then stir the cooled greens into the egg mixture, a little at a time, until thoroughly mixed.
  • Last, fold in the Feta pieces. Pour the mixture into the prepared dish, making sure it’s evenly spread.
  • Bake for 30 mins (check after 25) until the top is golden and beginning to brown, and a knife inserted into the middle comes out clean. Allow to cool slightly, then cut into slabs. Serve with whatever salads you like, or with flatbreads and yoghurt.

There are all sorts of variations on this with different “green” ingredients, such as flat-leaf parsley, dill and coriander. You can also throw in some walnuts or pecans, say 100g.