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Cooking for Richard III: 'Of course we tie off our sauces with a little blood'

Eating on stage. That's the standard 'Theatre Dinner', but more exciting. Especially if Shakespeare's Richard III is played during dessert. Toneelgroep Oostpool, the Arnhem-based company that has been going strong in recent years with striking performances, goes one step further again in exploring the ultimate audience experience.

Sjim Hendrix, not only a chef, but also an artist and 'food idealist', will prepare a three-course...

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Wijbrand Schaap

Cultural journalist since 1996. Worked as theatre critic, columnist and reporter for Algemeen Dagblad, Utrechts Nieuwsblad, Rotterdams Dagblad, Parool and regional newspapers through Associated Press Services. Interviews for TheaterMaker, Theatererkrant Magazine, Ons Erfdeel, Boekman. Podcast maker, likes to experiment with new media. Culture Press is called the brainchild I gave birth to in 2009. Life partner of Suzanne Brink roommate of Edje, Fonzie and Rufus. Search and find me on Mastodon.View Author posts

Eating on stage. That's the standard 'Theatre Dinner', but more exciting. Especially if Shakespeare's Richard III is played during dessert. Toneelgroep Oostpool, the Arnhem-based company that has been going strong in recent years with striking performances, goes one step further again in exploring the ultimate audience experience.

Sjim Hendrix, not only a chef, but also an artist and 'food idealist', will prepare a three-course...

You can now log in to continue reading!

Welcome to the Culture Press archive! As a member, you have access to all, over 4,000 posts we have made since our inception in 2009!

(Recent posts (under three months old) are available for all to read, thanks to our members!)

Become a member, or log in below:

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