Lancing, Forests and Whisky

Tak­ing a break from plan­ning a hol­i­day, or stress­ful thoughts about buy­ing a flat, and tak­ing one last oppor­tu­nity to relax before Sam’s exams, we took a drive along the coast to Lanc­ing and Wor­thing. Then in the week we saw the world pre­mière of Neil LaBute’s “In a for­est dark and deep” and I topped it off with a Whisky flight at The Albannach.

Lanc­ing

As a break from all the hol­i­day plan­ning and house hunt­ing, we took a Sun­day drive along the coast, from Brighton, West to Lanc­ing and Worthing.

From the A27 we spot­ted a large cathe­dral on the south downs. Try­ing to reach it, we took a small coun­try lane which grad­u­ally took us fur­ther and fur­ther away from our intended des­ti­na­tion, a detour up and over the hills, afford­ing spec­tac­u­lar sea views. We stopped at the top for a very windy stroll.

Back down the hill, through the nar­row one way lanes, back in a cir­cle. Take two. We turned left instead of straight on and found our­selves at Lanc­ing Col­lege with its tow­er­ing chapel and ornate school build­ings. The chapel was open to the pub­lic, and by our­selves, we toured the crypt, pul­pit et al. Some gloves sat on the back of a chair.

Post-photography and tuna mayo sand­wiches, we drove West, along the coast, into the sun and towards Wor­thing, pass­ing the pier and stop­ping by the sea.

The tide was out and where the peb­bles stopped we found sand! Sand! Who’d have thought there’d be sand here! Birds nib­bled at sea crea­tures as the sun began to dip. We bought a fresh flat fish from the fish­er­man and, back at home in Brighton, made home­made fish and chips as the sun, a glow­ing ball of red, dipped behind Wor­thing in the distance.

In a for­est dark and deep

A long time ago, when Sam had a lit­tle more free time, she signed up to numer­ous the­atre newslet­ters, the emails keep com­ing. One such email included bar­gain­ous deals to see Neil LaBute’s new play, world pre­mier­ing at the Vaude­ville, “In a for­est dark and deep”. Star­ring Matthew Fox (Lost) and Olivia Williams (Doll­house) as sib­ling rivals in a dark com­edy. The kicker? An invite to a post-show Q & A ses­sion with Matthew, Olivia and Neil.

We’d seen Fat Pig a short while back, and knew we enjoyed LaBute’s work, and “In a for­est” did not dis­ap­point. Whilst not want­ing to spoil any­thing, it had Metal­lica, a lot of swear­ing, audi­ence alien­ation (in a good way), and a lot of fight­ing. Both Sam and I highly rec­om­mend it, its run ends in June.

The Q & A gave us a fas­ci­nat­ing insight into the ongo­ing work at the early stages of a new pro­duc­tion, chop­ping bits out, mak­ing other parts flow bet­ter, respond­ing to audi­ence reac­tion, get­ting the script “locked down” and prepar­ing for press night.

In a very Eng­lish accent, this was thor­oughly enjoyable.

Alban­nach Whisky Flight

I’ve never been into Whisky, prob­a­bly because I’m young and just hadn’t given it a chance. I missed the last Whisky out­ing some friends organ­ised, so I wasn’t going to miss this one. At the Alban­nach, with its Scot­tish menu and antler themed inte­rior, we sat in can­dle­light, Trafal­gar Square just out­side the window.

Five of us ordered the Whisky Tour, five 250ml sam­ples cov­er­ing the low­lands, high­lands, Spey­side, Camp­bel­town and Orkney. I pre­ferred the darker, smoother Whiskies, the 12yr Old Pul­teney was a com­mon favourite, as was the Mort­lach 16yr. Until now I couldn’t dis­tin­guish one Whisky from another, but hav­ing five sam­ples to com­pare helped me pick out the sub­tle (and not so sub­tle) dif­fer­ences; spici­ness, light­ness, smooth­ness, loch-ness (Scot­tish pun, my bad).

Obvi­ously with this much Whisky we needed some food, the braised rab­bit leg was very tasty, as was the Cullen Skink (smoked had­dock and potato soup) starter.

In other news, Whisky doesn’t go par­tic­u­larly well with a burger, and Hag­gis Carpac­cio wouldn’t be very pleas­ant, if any­where was to ever serve such a thing. The long awaited cheese boards (half an hour to slice some cheese!?) gave us another tast­ing round, with quince (“The artist for­merly known as”), fig and grapes.