Reviewed: Macbeth at Trafalgar Studios

The last king of Scotland.

Macbeth
Trafalgar Studios

Macbeth Trafalgar Studios James McAvoy’s Macbeth is blood-spattered from the moment he strides on to the small, constricted stage at the 400-capacity Trafalgar Studios, located a short walk from the political power play of Westminster. The stage has been raised and extended into the first four rows of seats. There are additional seats on the stage itself. The effect is one of intense claustrophobia and it’s as if, clustered so tightly around the players, the audience itself is implicated in Macbeth’s murderous crimes.

McAvoy has spoken of how playing the role of Macbeth is “like being mentally ill and being beaten up a lot”. Jamie Lloyd’s production is as visceral and boisterous as any I have seen. The emphasis is less on the poetry and the inner torment of Macbeth than on the externalities of action, combat and slaughter.

At various times, Macbeth vomits, bleeds and spits as he kills out of ambition and then keeps on killing, because he can, because he must. The sense of propulsion is all. In this version he is present at the murder of Macduff’s wife and children. In a gripping and desolate extended scene, he thrusts a knife into Macduff’s young son who is hiding beneath a table on top of which his mother lies dead, having just been strangled.

Macbeth has cropped hair, a thin gingery beard and a thick, muscular neck. He is young (McAvoy is 33) and highly mobile, skidding across the stage on his knees, descending from a ladder with the speed of a fireman. His accent, like most of the characters – with the baffling exception of Macduff – is generically Scottish. He dresses in steeltoe- capped boots, army fatigues and a mangy jumper that could have been borrowed from one of Beckett’s tramps. He is self-possessed but also self-doubting: he knows he is a usurper and that, no matter how much blood he spills, he too will be usurped. He understands what he has lost and how ultimately he is his own murderer.

McAvoy delivers the long, final soliloquy of self-recognition – “Tomorrow, and tomorrow, and tomorrow . . .” – sitting on a chair tilted slightly backwards, in a rare moment of repose. He is not melodramatically self-pitying, merely self-aware and resigned, and he cackles at the absurdity of it all and the meaninglessness.

The setting is the near future after some unexplained ecological catastrophe, in a ruined, now-independent Scotland (Alex Salmond take note). One feels keenly in mood and atmosphere the influence of Cormac McCarthy’s great dystopian novel The Road (2006), with its shattered landscapes and “days more gray each one than what had gone before”. The air is fetid and the interiors are dimly lit. The furniture is scarcely serviceable and the stage is as gory as a butcher’s shop. Even nature is eating itself.

The three witches, or weird sisters, first emerge from trapdoors beneath the stage in an opening sequence that never ceases to startle no matter how it is played or reinterpreted. The RSC production of Macbeth I saw at Stratford in 2011, set against the dissolution of the monasteries and the anti- Catholic pogroms of the Reformation, had not adults but three blonde children in the role of the witches. They entered suspended on wires from above, like macabre fairies, their voices echoing menacingly.

In Lloyd’s production some of the minor characters carry guns, while Banquo’s son wears headphones and is listening to music when Macbeth’s assassins strike. The three witches, who wear gas masks, appear to be looking at mobile computer screens when they first encounter Macbeth. It’s as if they’re reading the text of his future but, like mediums, can only speak in metaphor and riddles.

Yet, on the whole, technology seems to be no longer working or is of little use in this ravaged Scotland, “so afraid to know itself”. There are no telephones and Macbeth sends his wife not an email but a letter in which she reads his account of the witches’ strange prophecies. No sooner has she read the letter than Claire Foy’s Lady Macbeth is demanding to be “unsexed” as she readies herself for the diabolical deeds to come and for the violation of her own humanity.

It’s awkward, this sudden transition Lady Macbeth must undergo from good to evil, from reading her husband’s letter to persuading him there’s no alternative to killing a king, and Foy manages it well enough. It’s clear from the text of the play and from the interaction between husband and wife that the Macbeths have recently endured the death of a child. But one struggles to feel the pathos of their loss, partly because there’s little feeling of genuine erotic need or enraptured mutuality between McAvoy and Hoy, these co-conspirators and would-be king killers.

Lloyd’s Macbeth is the first in a season of works, some newly commissioned, that will explore the compulsions and compromises of power at the Trafalgar, “just a few steps away from the centre of British politics”. They’ve started well.

Trafalgar Studios, London SW1, until 27 April

James McAvoy as Macbeth and Claire Foy as Lady Macbeth. Photograph: Johan Persson

Jason Cowley is editor of the New Statesman. He has been the editor of Granta, a senior editor at the Observer and a staff writer at the Times.

This article first appeared in the 04 March 2013 issue of the New Statesman, The fall of Pistorius

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad