Live at The Savoy Introducing Musician in Residence, Judi Jackson

Live at The Savoy is the new evening entertainment series taking place at The Savoy’s Thames Foyer every night of the week. Highly-acclaimed jazz vocalist, Judi Jackson will launch the series as The Savoy’s Musician in Residence, playing on Wednesday 24 April and on three further dates.

Having recently launched her debut album ‘Live in London’, the Virginia-born jazz vocalist and performer will embark on her new residency at The Savoy with an exciting new repertoire. Frequently on the road, Jackson has sold out headline shows world-wide and has collaborated with the likes of Warner Music’s George Moore and Michael League, member of Grammy award-winning band Snarky Puppy, for the creation of her 2017 EP ‘Blame it on my Youth.’ Bringing her soulful tones to the heart of The Savoy this April, Jackson hopes to inspire audiences in the same way the legendary Wynton Marsalis and Mavis Staples influenced her while growing up.

Also performing as part of the Live at The Savoy series will be Jalen N'Gonda. Having been hailed as ‘a voice full of nuances and golden songs’ at the 2018 Montreux Jazz Talent Awards, Jalen was selected as one of three winners by an Artists Committee comprising renowned artists Aloe Blacc, Richard Bona, Derrick Hodge, and Bugge Wesseltoft.

A new Thames Foyer evening menu will accompany the entertainment. Available from 7pm, the menu draws inspiration from Auguste Escoffier, the legendary ‘director of chefs’ at The Savoy in the late 1800s, who famously invented the Peach Melba. The menu is divided into three main sections; Prologue - suggested for between 7pm to 8:30pm, Story – suggested for between 8:30pm to 10:30pm and Epilogue to conclude. An extensive drinks list, boasting an array of the finest Champagne, wine and Port will sit alongside the food offering.

Examples from the menu are as follows:

Prologue:
Ouefs et Osciètre Caviar (Egg & Potato cream | Caviar)- 35
Escargots à la provençale (Snails | Garlic & Herb butter)- 18
The Story:
Bouillabaisse (Fish Soup | Prawns | Mediterranean Rock Fish Rouille)- 24
Poulet Supreme et Chanterelle Sauce Albufera (Corn fed Chicken breast | Potato Dauphine | Chanterelle mushrooms | sauce Albufera)- 29
Epilogue:
Ile Flottante (Poached meringue | Crème Anglaise)- 12
Pêche Melba (Peach | toasted almonds | Vanilla ice cream | Raspberry coulis)- 12