| The Dysart Arms will be hosting numerous events at this year's Petersham Festival: Sunday 13th June -A recital of songs about nightingales Lisa
Beckley – soprano This mythical bird has enchanted people for centuries with it’s magical signing, inspiring wonderful poetry and music wherever it lives. There were too many songs to choose from so tonight’s wonderful sigers chose their favourites, covering many centuries to give you a taste of the nightingale’s magical charms! Ticket price to include a two course meal afterwards: Poached
organic salmon with new potatoes, herb mayonnaise and a watercress and
radish salad or Stewed peppers with broad beans, mint and ricotto raviolo Wednesday 16th June - Arts and Crafts Fair Arts and Crafts fair in the upstairs room at The Dysart Arms. To include work in various art forms by Suzie Vignollesss, Stuart Turnbull, Stanley Field, MAllika Jumar, The Shooting Star Trust and many more 10:30am
- 9:00pm Wednesday
16th June 4:00pm - admission free, donations to The Shooting Star Children's Hospice Thursday
17th June, 7:45pm - 1st
Movement based on the music of Duke Ellington Admission free SUNDAY 20TH JUNE, 7:30pm THE WILL BUTTERWORTH QUARTET Pianist
Will Butterworth is one of the hottest stars of the London Jazz scene.
His current projects include the critically acclaimed ‘Stravinsky
Duo’ - a piano and drums collaboration with Dylan Howe exploring
in jazz the themes of The Rite of Spring and The Firebird. His quartet
consists of Pete Ibbetson on drums, Henrik Jenson on double bass and Russle
van den Burg on saxophone. The quartet will be playing Butterworth originals
as well as their take on some of the jazz standards. Wednesday
23rd June, 11am With Emma Burstall and Sophie King £7 11am in the upstairs rooms
Thursday 24th June, 7:45pm - PETERSHAM FESTIVAL Jonathan Gee (piano/voice) plays Monk and Strayhorn Admission free Saturday 26th June, 7:45pm - Katalin Erstey - Renaissance lute Admission free Booking
advisable
2
courses £15.30 Starters Sweet
pepper soup with olive toasts Main Courses Calves'
liver with new potatoes, onions, parsley, capers and sherry vinegar Desserts Poached
peach half with hazelnut creme Anglais and raspberry sorbet
|