Footwork and the accompanying frenetic dance of the same name were born and nurtured in Chicago, Rashad’s hometown, but this is his first release on south London’s Hyperdub label. Rashad has never been afraid to experiment with genre, and ‘Double Cup’ – named after a ‘cocktail’ of codeine and Sprite – finds him adding yet more ingredients to an already busy mix, footworking the bejesus out of jungle (‘I’m Too Hi’), glittery R&B (‘Only One’), low-slung hip hop (‘Drank, Kush, Barz’) and acid techno (‘Acid Bit’). Perhaps surprisingly, it’s as immediately enjoyable and moreish as a bath of Pringles to a famished stoner.
The first half of the album focuses on diced-up, soulful R&B jams, burning slowly (for footwork, that is – the BPMs are still higher than most techno tracks) and satisfyingly, before Rashad cranks up the pace and puts his boot into footwork’s boundaries with some brilliant twists. ‘Double Cup’ is an album that slaps you in the face with its sheer energy, and once it’s got your attention you won’t be able to look away until Rashad has hung up his headphones and left the building. Buy this album here
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In case you didn’t know, Scandinavia is cool right now. The food, the fashion, the facial hair – plus the Vikings have invaded the British Museum. All we need next is a healthy economy, a reliable public transport system and a sense of social justice, and London will be indistinguishable from Oslo. Meanwhile in Hackney, there’s yet another Northern European-inspired incursion. Or apparently so: the website claims this bar-restaurant-club draws on ‘a Nordic aesthetic’, although it’s not immediately obvious within. Oslo occupies the previously deserted old Hackney rail station and takes on a bit of a railway theme with its luggage-rack lighting, plus there are industrial stylings that give the whole place a Janet Jackson ‘Rhythm Nation’ video feel. The restaurant part is rather fancy, its food incorporating a few of the forages, pickles, jellies and marinations of New Nordic cooking. The kitchen is regularly given over to guest chefs, and you have to book – it’s always heaving. Eat in the bar and the food is more straightforward. Where once the standard snack in pubs was a toastie, sausage roll or pork pie, now it’s the slider or fried chicken. These are served alongside frankly obscene portions of chips, slathered with the likes of cured bacon fat and bacon salt, or braised oxtail, gravy and cheese. There’s a commendable range of craft beers from the vicinity, including a couple from Five Points Brewing just five minutes up the road at the Downs.Head upstairs and you’ll find a
Venue says: “Join us every Thursday night until late for Soul Soul Soul – a night of vinyl appreciation with DJs playing soul, funk, disco and more.”