I've returned from London, where I recorded an album for Hyperion of piano music by some of the women featured in my book. I had a wonderful recording team. Incredibly, it's now 40 years since I first recorded an album with producer Andrew Keener, now a doyen of the...
Interested in what Susan has to say about all things classical music? Subscribe below and whenever Susan writes a new blog post you will be notified by email. Simple!
News of the death of the wonderful comic actress Prunella Scales at the age of 93 has reminded me of a little anecdote in my first book, Beyond the Notes, in the section about touring Japan with the Florestan Trio in 2000. Twenty-five years ago! For context, I should...
On Wednesday I played a solo recital in Ambleside Church as part of the Lake District Summer Music festival. My programme contained six pieces by the female pianist-composers whose work I have been performing in the past couple of years. In the context, I was touched...
At the end of December, I usually reflect on my favourite concerts of the year. This year however, as you will know all too well, we spent the entire year in a pandemic. Concert life is still badly impacted, and freelance musicians have been more impacted than most....
I was discussing 'Strictly' with a friend who's also a fan of the show. He asked me: 'How do you think it would work if celebrities were partnered with professional pianists, to learn to play the piano in a few weeks and then perform, say, a piano concerto in front of...
One of the most depressing sights of lockdown in Edinburgh - for me, anyway - was the sight of the Usher Hall being turned into a Covid test centre. I know that test centres are important. But it seemed a sad change of fortune for the first big concert hall I got to...
My new book comes out today. Perhaps there's no real significance to the formal publication date, especially as pre-ordered copies have been landing on people's doormats for a week or two now - but still, it feels like a day to be happy. I made a YouTube playlist to...
Last week I followed the Cardiff Singer of the World competition on TV with great enjoyment through all the rounds. I was so impressed with these singers who, despite a year of lockdown and no opportunities to sing to live audiences, were able to come out and perform...
At the weekend a bunch of us, all pianists, got together to be sociable and listen to one another play some live music. One of us had realised that the layout of her house offered the opportunity for us to obey current rules while still enjoying some piano music. Her...
This week I was the guest on a podcast called The Classical Top Five. During lockdown, a group of critics and broadcasters have been making their way through various 'top five' categories ranging from the serious to the light-hearted, and this week they turned their...
This week I came across the video made by cellist Felix Wurman about Domus at the beginning of the group's career. We were trying to publicise our concerts in our portable concert hall, a large geodesic dome which the players assembled out of aluminium tubes, putting...
Yesterday I was in Perth, recording Mozart and Beethoven quintets for piano and wind instruments with principal players of the Royal Scottish National Orchestra - Adrian Wilson, Timothy Orpen, David Hubbard and Chris Gough. The performance will be relayed as a Radio 3...
Thank you to everyone who sent me a nice message after last night's streaming of the latest concert in the Scottish Chamber Orchestra's digital series - on this occasion, a programme curated by their principal cellist Philip Higham and presenting two piano quartets by...
After a long winter in the deep freeze (in more ways than one) - at last! - a concert to tell you about. It won't be performed in front of a live audience - that long-awaited moment is probably still months away- but it will be broadcast on YouTube and Facebook on...
In a cheese shop the other day, conversation turned to exotic cheeses and someone mentioned Gjetost, the Norwegian goat's milk cheese which looks like a block of fudge and has a distinctive, caramel element to its taste. It's a cooked cheese made with whey and cream,...