Ever wondered what your favourite band eats on tour? How do they start their day? Homemade gourmet brunch or a packet of cigs and a tub of hummus? Life’s full of unanswered questions and we’re determined to put an end to this being one of them, so we’re on a mission to find the best meals, snacks and treats from some of your favourite musicians.
This month, it’s the turn of Brooklyn five-piece BARRIE. Releasing their superb debut album Happy to Be Here in May via Winspear, the band are a beacon of breezy summer pop. Groovy, subtle and exquisitely charming, their music is perfectly suited to soundtrack almost any setting or emotional state.
But who cares about the music, right? You’re here to find out what they eat. Barrie are still quite new to touring abroad, which inevitably means they’ve had to throw together dozens of haphazard, unplanned meals. They’re a Brooklyn band, so the temptation is to assume it’s all kombucha, quinoa and kale. Well, if that’s what you assumed, you’d be partially correct – kale does indeed make an (optional) appearance.
Anyway, from Barrie Lindsay herself, here’s what Barrie are cooking on tour…
BARRIE’S ROASTED VEGGIES ON TOAST
“All I know about cooking is that roasting vegetables with olive oil and salt is the best. It’s so easy and so good. Most days, we’ll have some form of this. It’s just a mess of vegetables that looks pretty nasty, but it can go with anything…
…today it’s going on toast, baby!”
Salt & pepper
Optional herbes de Provence aka rosemary etc.
Honestly whatever vegetables you’re into (asparagus, eggplant (aubergine), kale are really nice)
Peel the garlic and cut up the veggies however you like. Put them in a pan in the oven at 345 for about 40 minutes.
Stick ’em on toast, baby!
BARRIE BONUS RECIPE!
“Drummer Dom pickles everything all the time, here’s a jar of pickles he gave me and his recipe….”
DRUMMER DOM’S PICKLIN’ RECIPE:
6 large cucumber, ends trimmed, cut into spears
1 dozen radishes
8 tsp flaky sea salt
8 tbsp white wine vinegar
8 tbsp caster sugar
½ tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp black pepper
Bring 6 cups of water to the boil. Add vinegar, salt and dissolve, then bring back to boil.
Pack veggies in jars that you’ve pre-sterilised.
Pour over the hot brine, wait for it to cool to room temperature and use a long chopstick to get rid of air bubbles.
The brine should cover the veg and leave 1/2 inch at the top of the jar.
Seal. Then eat after a week/within 3 months.
This makes two big bell jars, cos there’s never enough pickles.
Store them in fridge.
You can listen to Barrie’s beautiful debut album Happy to be Here HERE
Buy their merch HERE
SEE BARRIE ON THE UPCOMING UK TOUR:
2nd Nov – MIRRORS Festival, LONDON
4th Nov – Patterns, BRIGHTON ^
5th Nov – 10 Feet Tall, CARDIFF ^
6th Nov – Scala, LONDON ^
7th Nov – The Deaf Institute, MANCHESTER ^
^ with Charly Bliss