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Kings of the South Seas – Tall tales from the South Pacific

Kings of the South Seas present an evening of tall tales and traditional songs from their debut album, inspired by the adventures of 19th century British whalers in the South Pacific.

The album explores the adventures of the British whalers, who headed out into stormy seas to find their fortune,  when whale oil prices were at an all time high. The music delves deep into the lives of the whale men and their culture, men who were pushing the boundaries of the known world, on an adventure that could have cost them their lives.

Kings of the South Seas present a contemporary take on traditional song, broadsides and hymns, which will be given visceral new life by the band; Ben Nicholls (The Full English, Seth Lakeman Band), Richard Warren (Spiritualized, Soulsavers) and Evan Jenkins (Neil Cowley Trio). The album was recorded live in just three days at Cecil Sharp House and was produced by John Parish.

To add to the atmosphere, the band will also be accompanied by a film of found footage created by BAFTA nominated documentary maker Adam Clitheroe.

To give extra insight into the night’s subject matter, the evening will be opened by a talk/reading from acclaimed author, broadcaster and curator Philip Hoare. Philip’s books include Wilde’s Last Stand, England’s Lost Eden, and Spike Island and his book Leviathan or, The Whale, won the 2009 Samuel Johnson Prize. He also wrote and presented the BBC2 film, The Hunt For Moby-Dick, and is professor of creative writing at the University Of Southampton, and co-curator of the Moby-Dick Big Read.

“Stunning in both scope and intensity” – Spiral Earth

Kings of the South Seas comes to Ropetackle Arts Centre on Fri 6 Nov, tickets are £12.50 and can be bought at ropetacklecentre.co.uk/events/kings-of-the-south-seas-philip-hoare


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If you fancy filling up beforehand, there will be food on offer from 6pm. Mains cost just £7, desserts £3, or you can get a two-course meal for £9.50. Advance booking recommended, to do so simply email [email protected]. Menu: Main: Goulash served with salad and crusty bread / Leek and potato gratin served with salad (v) Dessert: Eton mess.

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