Andrew Lawrence­-King was born in 1959 on the island of Guernsey (one of the Channel Islands between England and France). He studied the organ at Cambridge University and at the London Early Music Centre. His love of playing the harp came rather by chance. At a party, he got to know a harp maker and bought his first harp. He taught himself to play it by studying the old techniques, and now owns a large collection of harps of various types. His own ensemble, The Harp Consort, combines the art of old music with improvisations and entertaining stage performances.

Harp
The harp is one of the oldest instruments known to man. The Egyptians and people in Mesapotamia were playing the harp as long ago as 3000 BC. But since then, the harp’s appearance has changed time and time again. The frame of the harp is made of wood, the strings are made of animal sinews and the tuning pegs are made of iron.

«Medieval Christians saw the harp as a holy instrument. Tuning the harp also symbolised God putting creation into good order, every star and planet sounding its correct note in the Heavenly Harmony. Although today we often think of the harp as a gentle instrument, a women’s instrument, an angelic instrument, medieval manuscripts show harpists leading armies into battle.»

Bean Jar recipe
(Guernsey French: enne Jarraie d‘Haricaots)

Ingredients
1 lb haricot beans
1 lb butter beans
1 lb belly pork
1 lb onions
Stock salt and pepper for seasoning

Method
1) Soak the beans overnight in cold water. Discard the water. Put beans in fresh water and boil for at least 30 minutes.
2) Add pork, chopped onions and stock cube and boil for a further 20 minutes.
3) Place in a low to medium oven for a minimum of three to four hours or a slow cooker.
4) Beans should be soft and the meat should fall off the bone. Enjoy with a thick slice of farmhouse bread and Guernsey butter.

Andrew Lawrence-King – With thanks to Rachel Torode for supplying this recipe.