| Letter
A ‘Crew Pass’ hangs around my neck
as I write: I have just come back to the office
from the film set of Miss
Pettigrew Lives for a Day, F block, Ealing
Studios, London W5. It has certainly been a day
to remember. At 10am Nicola and myself, Henrietta
Twycross-Martin (who ‘discovered’
Miss Pettigrew and wrote the preface),
as well as Keith and Sandy Pickering, Winifred
Watson’s son and daughter-in-law, met at
Ealing Broadway underground station and walked
the ten minutes to the studios. Sodden but excited,
we arrived at the gate and were led into the front
office, where we met the production staff and
Maggi, the associate producer, gave us our passes
before taking us to the set.
We went straight into the stunning entrance hall
of Miss Delysia LaFosse’s flat. Here –
surrounded by dozens of 1930s-style extras who
were waiting for the day’s filming to begin
– we admired the incredibly designed and
constructed set with its gold and marble and satin
and glasses of champagne and bowls of fruit, all
fake but all completely realistic. Beyond the
terrace, the scene of the day’s action,
hung a stunningly painted backdrop of the London
skyline along the Embankment; each window was
lit from behind and as the scene went on, we were
told, the lights would begin to go out. One of
the buildings was Shell-Mex House, looking exactly
as it does in the 1930s Henry Rushbury poster
we have in the shop
Before we could get too comfortable in the 1930s,
however, we were taken backstage to the producers’
viewing area. Here, feeling quite special, we
sat down in front of small television screens
(cameras A and B), put on headphones, and, script
in hand, followed along in the action beside the
producers and choreographer, who were incredibly
kind and helpful in explaining the process. They
allowed us to watch the ‘takes’ from
the side of the stage as well, so we could see
Frances McDormand, Christina Cole, Tom Payne and
Ciaran Hinds right there in the flesh.
What quickly became evident was the amount of
time required to set up a scene. The lighting,
the costumes, the make-up, the set pieces –
all must be just right before filming can start,
and then a practice run through, or two or three,
must be completed before the actual filming starts.
And even then, there could be anywhere from three
to twenty ‘takes’ before a scene has
been filmed to everyone’s (the producers,
directors, choreographers, etc) satisfaction.
After that the ‘rush’, or compilation
disk of the day’s filming is made and from
there, the real editing begins.
Before the break for lunch (we wondered how the
actors and crew kept going until 2.00pm, especially
as they have to be on set at 7.00am), we talked
to Frances McDormand, about the film and about
her affection for the book and the project. Lunch
itself (salmon, potatoes and broccoli) was in
a coach with tables; it was next to another coach
with the ‘extras’, which meant that
we could look through the window at everyone in
1930s cocktail party clothes eating a meal exactly
like ours but with huge plastic bibs tied under
their chins. This was, perhaps, the most surreal
moment of the day.
Afterwards we watched some rushes of the previous
month’s filming and looked at the photographs
of the various London locations that had been
used (the Savoy Hotel, the Rivoli dance hall in
Brockley, the Freemasons Hall in Covent Garden).
Then, prosaically, it was the Central line back
from Ealing Broadway to Holborn. It was a truly
thrilling, unforgettable day.
Do look at Anne Sebba’s website. She wrote
the prefaces for The
Shuttle and Little
Boy Lost, and also interviewed Winifred
Watson for The Times shortly before
Winifred died; this interview
is on her website.
And, in honour of Be
Nice to Nettles Week (16-27 May), why not
make the Nettle Soup recipe on page 19 of Vicomte
de Mauduit’s They
Can’t Ration These (which also
has other excellent nettle recipes)?
| Pick, wash, and dry a pint potful of
nettles and put them in a pint of salt water.
Stir well and cook for 10 minutes. Melt 1
oz. of bacon fat, stir in 1 oz. of flour,
add the nettles and water, and cook for another
5 minutes slowly, stirring all the time. Add
a little boiling milk and serve with croutons. |
Finally, we have a new neighbour opposite and
she has taken this picture of the shop; you can
see the flowers have been blooming in the showery
weather:
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| Photograph by Megan Wilson |
Emily Hill
15 May 2007
Lamb’s Conduit Street
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