Will Self: I went out for posh nosh in Berlin, but found myself sniggering at the menu

Will Self's "Real Meals" column.

I ran into the crime writer Philip Kerr at Gatwick – he and his family were happily on their way to Corfu, while I was gloomily en route to Berlin to do some work with my German translator. Kerr was ebullient and ridiculously fitlooking – full head of dark and luxuriant hair, tanned and solid. I was wraithlike and skulking about in the duty-free shop, wondering if I could slit my wrists with a Swarovski crystal gewgaw. When I told him my destination, a faint shadow seemed to cross his handsome features and I thought: fair enough. After all, Kerr has been writing his Bernie Gunther thrillers, which are set in Berlin, for decades – and he probably thinks of the city as belonging to him in a perverse way. That’s what writers are like.

“You should go to swim out at Wannsee,” he said. “There’s a beach on the lake and you can sit in a deckchair and watch the Germans in all their Naturheilkunde glory eating footlong wurst.” I said, “Hmm, I’m not sure I want to go to Wannsee – it always makes me think about the Nazis doing their worst.” Kerr was undeterred: “Fair enough – but if you’re in town, make sure you eat at Borchardt. It’s the place for an echt Berlin meal.” Regular readers of this column know that a truly echt Berlin meal is a currywurst gulped down in an Alexanderplatz chain outlet but I didn’t want to be pissy, so I told Philip I’d give the idea some serious thought.

That evening, after a long day combing through text with Teutonic efficiency, I thought to myself, sod it, enough with the low-rent nosh, I’m going to splash out for once – if Borchardt is as echt as Philip says, then it’ll count as a real meal on that basis alone. I found the place lurking on the ground floor of a big, gloomy, mid-19th-century building a block behind the Unter den Linden. Inside, the dining room was big, square and uncompromisingly plain –white napery, leather banquettes, white ceilings held up by huge, marble Corinthian columns. A maître d’ with film-star looks passed me over to a waiter wrapped so tightly in his spotless apron that I thought: were I to have surgery, I’d like this man to perform it.

The medic seated me at a table in the equally four-square courtyard that the dining room opened on to and gave me the menu. I used to have a girlfriend who collected the mistakes in the English translations on foreign menus when she was on holiday. For her, “plume piddling” offered in Kathmandu or “streak and chops” proposed in Positano was the very soul of wit. At the time, I thought it all pretty feeble but then that was when I still thought there was a soul of wit – not just a labouring and sclerotic heart. Seeing that “shit take mushrooms” were offered on the Borchardt menu caused me great pleasure. The supposed German preoccupation with excreta here elided seamlessly with my own avocation, for was I not there to take the piss?

Then, when I saw that “young veal” was also proposed, my cup of sparkling mineral water ranneth over. I mean to say, just how young can veal be, given that it’s pretty juvenescent to begin with? After all, most veal is killed at some time between 20 weeks and a year, although there is the delicious titbit known as “bob veal”, which comes from calves slaughtered when they’re at most a month old – and often only a few days old. Here at Borchardt, there was “young veal”, which was presumably very young indeed or they wouldn’t have made a big deal about it. Perhaps that’s why the waiters were so surgically precise: before the long evening at the dining tables began, they were assisting at operating ones, where cow foetuses were delivered prematurely, then butchered for their ineffably tender meat.

Such Burroughsian musings (The Naked Lunch exhibits an unhealthy preoccupation with “slunks”, or aborted cow foetuses) stopped me from staring too much at my fellow diners – always a problem for the solitary. True, there were two young men at an adjacent table who were drinking cocktails of such pinkish luminescence that I couldn’t forbear from asking the waiter what they were. “Aperol and prosecco,” he told me, setting down the half-dozen fines de claire I’d ordered in front of me.

As I went on staring at the Italian cocktail and slurped down the first of my French oysters, it occurred to me that while Philip may well have been right about Borchardt, I’d managed to lose an authentic German experience completely . . . in translation.

Food in Germany always brings out the wurst in people. Photograph: Getty Images.

Will Self is an author and journalist. His books include Umbrella, Shark, The Book of Dave and The Butt. He writes the Madness of Crowds and Real Meals columns for the New Statesman.

This article first appeared in the 19 August 2013 issue of the New Statesman, Why aren’t young people working

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Celluloid Dreams: are film scores the next area of serious musical scholarship?

John Wilson has little time for people who don't see the genius at work in so-called "light music".

When John Wilson walks out on to the stage at the Royal Albert Hall in London, there is a roar from the audience that would be more fitting in a football stadium. Before he even steps on to the conductor’s podium, people whistle and cheer, thumping and clapping. The members of his orchestra grin as he turns to acknowledge the applause. Many soloists reaching the end of a triumphant concerto performance receive less ecstatic praise. Even if you had never heard of Wilson before, the rock-star reception would tip you off that you were about to hear something special.

There is a moment of silence as Wilson holds the whole hall, audience and orchestra alike, in stasis, his baton raised expectantly. Then it slices down and the orchestra bursts into a tightly controlled mass of sound, complete with swirling strings and blowsy brass. You are instantly transported: this is the music to which Fred Astaire and Ginger Rogers danced, the music of George Gershwin, Cole Porter, Irving Berlin, which reverberated around the cauldron of creativity that was Hollywood of the early 20th century, when composers were as sought after as film directors.

Wilson’s shows are tremendously popular. Since he presented the MGM musicals programme at the Proms in 2009, which was watched by 3.5 million people on TV and is still selling on DVD, his concerts have been among the first to sell out in every Proms season. There are international tours and popular CDs, too. But a great deal of behind-the-scenes work goes into bringing this music – much of which had been lost to history – back to life. There are familiar tunes among the complex arrangements that he and his orchestra play, to be sure, but the music sounds fresher and sharper than it ever does on old records or in movies. Whether you’re a film fan or not, you will find something about the irrepressible energy of these tunes that lifts the spirits.

Sitting in an armchair in the conductor’s room beneath the Henry Wood Hall in south London, Wilson looks anything but energetic. “Excuse my yawning, but I’ve been up since three o’clock this morning,” he says. This is a short break in a hectic rehearsal schedule, as he puts his orchestra through its paces in the lead-up to its appearance at the 2016 Proms. Watching him at work before we sat down to talk, I saw a conductor who was far from sluggish. Bobbing on the balls of his feet, he pushed his players to consider every detail of their sound, often stopping the musicians to adjust the tone of a single note or phrase. At times, his whole body was tense with the effort of communicating the tone he required.

The programme that Wilson and his orchestra are obsessing over at the moment is a celebration of George and Ira Gershwin, the American songwriting partnership that produced such immortal songs as “I Got Rhythm”, “’S Wonderful” and “Funny Face”, as well as the 1934 opera Porgy and Bess. Though it might all sound effortless when everyone finally appears in white tie, huge amounts of preparation go into a John Wilson concert and they start long before the orchestra begins to rehearse.

“Coming up with the idea is the first step,” he says. “Then you put a programme together, which takes a great deal of time and thought and revision. You can go through 40 drafts until you get it right. I was still fiddling with the running order two weeks ago. It’s like a three-dimensional game of chess – one thing changes and the whole lot comes down.”

Wilson, 44, who also conducts the more conventional classical repertoire, says that his interest in so-called light music came early on. “When you’re a kid, you don’t know that you shouldn’t like the Beatles, or you shouldn’t like Fred Astaire, or whatever,” he says. “You just like anything that’s good. So I grew up loving Beethoven and Brahms and Ravel and Frank Sinatra and the Beatles.” At home in Gateshead – he still has the Geordie accent – the only music in the house was “what was on the radio and telly”, and the young boy acquired his taste from what he encountered playing with local brass bands and amateur orchestras.

He had the opposite of the hothoused, pressured childhood that we often associate with professional musicians. “Mine were just nice, lovely, normal parents! As long as I wore clean underwear and finished my tea, then they were happy,” he recalls. “I was never forced into doing music. My parents used to have to sometimes say, ‘Look, you’ve played the piano enough today; go out and get some fresh air’ – things like that.” Indeed, he received barely any formal musical education until he went to the Royal College of Music at the age of 18, after doing his A-levels at Newcastle College.

The title of the concert he conducted at this year’s Proms was “George and Ira Gershwin Rediscovered”, which hints at the full scale of Wilson’s work. Not only does he select his music from the surviving repertoire of 20th-century Hollywood: in many cases, he unearths scores that weren’t considered worth keeping at the time and resurrects the music into a playable state. At times, there is no written trace at all and he must reconstruct a score by ear from a ­recording or the soundtrack of a film.

For most other musicians, even experts, it would be an impossible task. Wilson smiles ruefully when I ask how he goes about it. “There are 18 pieces in this concert. Only six of them exist in full scores. So you track down whatever materials survive, whether they be piano or conductors’ scores or recordings, and then my colleagues and I – there are four of us – sit down with the scores.” There is no hard and fast rule for how to do this kind of reconstruction, he says, as it depends entirely on what there is left to work with. “It’s like putting together a jigsaw, or a kind of archaeology. You find whatever bits you can get your hands on. But the recording is always the final word: that’s the ur-text. That is what you aim to replicate, because that represents the composer’s and lyricist’s final thoughts.” There is a purpose to all this effort that goes beyond putting on a great show, though that is a big part of why Wilson does it. “I just want everyone to leave with the thrill of having experienced the sound of a live orchestra,” he says earnestly. “I tell the orchestra, ‘Never lose sight of the fact that people have bought tickets, left the house, got on the bus/Tube, come to the concert. Give them their money’s worth. Play every last quaver with your lifeblood.’”

Besides holding to a commitment to entertain, Wilson believes there is an academic justification for the music. “These composers were working with expert ­arrangers, players and singers . . . It’s a wonderful period of music. I think it’s the next major area of serious musical scholarship.”

These compositions sit in a strange, in-between place. Classical purists deride them as “light” and thus not worthy of attention, while jazz diehards find the catchy syncopations tame and conventional. But he has little time for anyone who doesn’t recognise the genius at work here. “They’re art songs, is what they are. The songs of Gershwin and Porter and [Jerome] Kern are as important to their period as the songs of Schubert . . . People who are sniffy about this material don’t really know it, as far as I’m concerned, because I’ve never met a musician of any worth who’s sniffy about this.

Selecting the right performers is another way in which Wilson ensures that his rediscovered scores will get the best possible presentation. He formed the John Wilson Orchestra in 1994, while he was still studying at the Royal College of Music, with the intention of imitating the old Hollywood studio orchestras that originally performed this repertoire. Many of the players he works with are stars of other European orchestras – in a sense, it is a supergroup. The ensemble looks a bit like a symphony orchestra with a big band nestled in the middle – saxophones next to French horns and a drum kit in the centre. The right string sound, in particular, is essential.

At the rehearsal for the Gershwin programme, I heard Wilson describing to the first violins exactly what he wanted: “Give me the hottest sound you’ve made since your first concerto at college.” Rather than the blended tone that much of the classical repertoire calls for, this music demands throbbing, emotive, swooping strings. Or, as Wilson put it: “Use so much vibrato that people’s family photos will shuffle across the top of their TVs and fall off.”

His conducting work spans much more than his Hollywood musical reconstruction projects. Wilson is a principal conductor with the Royal Northern Sinfonia and has performed or recorded with most of the major ensembles in Britain. And his great passion is for English music: the romanticism of Elgar, Vaughan Williams and Delius needs advocates, too, he says. He insists that these two strands of his career are of equivalent importance. “I make no separation between my activities conducting classical music and [film scores]. They’re just all different rooms in the same house.” 

The John Wilson Orchestra’s “Gershwin in Hollywood” (Warner Classics) is out now

Caroline Crampton is assistant editor of the New Statesman.

This article first appeared in the 25 August 2016 issue of the New Statesman, Cameron: the legacy of a loser