Sophie Ellis-Bextor: Make a Scene



Make a Scene
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Most artists have a calling card of some kind; usually a certain songwriting style, vocal flourish or lyrical idea that keeps reappearing throughout their work.

For Sophie Ellis-Bextor, it's the pronunciation of a singe word: "dancefloor" (except the reliably well-spoken British pop star pronounces it "daaaarrrncefloor". Ten years after she debuted the plummy delivery on the hit single Murder on the Dancefloor, she utters it again in the opening track of Make a Scene.

But it's not just Ellis-Bextor's voice that appears mysteriously suspended in time: it's her entire being. Strange, because her first album in four years is otherwise bang-up-to-date. As well as the obligatory autotune, it features Gaga-style dynamics and production from a host of top house DJs. Songs such as Bittersweet and Heartbreak (Make Me a Dancer) embrace synth-pop and succeed without offering anything too unexpected.

Not Giving Up on Love and Can't Fight This Feeling seem to have been custom-made for Ibiza nightclubs and, as a result, aren't much fun in the living room. Off & On is the album's high point, with a Daft Punk-style groove, topped-off with sounds that recall vintage arcade machines. The album has a giant sound and an impressive range of influences, but at its centre is a void occupied by the almost personality-free Ellis-Bextor. One almost wishes she'd say "daaaarrrncefloor" a few more times to make us sit up and take more notice of her.

The bio

His favourite book - 1984 by George Orwell

His favourite quote - 'If you think education is expensive, try ignorance' by Derek Bok, Former President of Harvard

Favourite place to travel to - Peloponnese, Southern Greece

Favourite movie - The Last Emperor

Favourite personality from history - Alexander the Great

Role Model - My father, Yiannis Davos

 

 

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On the menu

First course

▶ Emirati sea bass tartare Yuzu and labneh mayo, avocado, green herbs, fermented tomato water  

▶ The Tale of the Oyster Oyster tartare, Bahraini gum berry pickle

Second course

▶ Local mackerel Sourdough crouton, baharat oil, red radish, zaatar mayo

▶ One Flew Over the Cuckoo’s Nest Quail, smoked freekeh, cinnamon cocoa

Third course

▶ Bahraini bouillabaisse Venus clams, local prawns, fishfarm seabream, farro

▶ Lamb 2 ways Braised lamb, crispy lamb chop, bulgur, physalis

Dessert

▶ Lumi Black lemon ice cream, pistachio, pomegranate

▶ Black chocolate bar Dark chocolate, dates, caramel, camel milk ice cream
 

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