In The Green Room: Bromham

 

Bromham’s zest for life, love and community is infectious – the perfect act to help Adelaide celebrate 22 years of independent live music institution, The Wheatsheaf Hotel, this May 25.

Image @alexandermrobertson

You’re performing at The Wheaty’s 22nd birthday. Tell us a bit about what a Bromham show is like – what’s the vibe?

Every Bromham show is different, and not even we know exactly what will happen. But there’s always a bit of raucous dancing, unscripted silliness and some good stories in there, too.

You’re currently working on an album. What can we expect from this project? Is there a chance we can hear new music at the show?

Yes! We are having a lot of fun working on it. The ideas for the album revolve around discussions we’ve had about the importance of being aware of the state of the world, [as well as] encouraging and reassuring each other that we can still find joy in music, nature and community. Trying to hold the light and shade of it all is a fun, creative challenge. Playing songs live is a big part of our writing process, so we’ll definitely be playing some new tunes. Who knows what might happen!

Why are live music venues like The Wheaty so crucial to the development of artists?

The Wheaty is very important to the music ecosystem here. They are incredibly supportive of live music, whether that’s giving young bands a chance [and] offering them a guarantee if they want to put on a free show, the investment they have made in great sound gear and hiring the best sound techs, or putting in the work to build up a great bunch of regulars who come to see whatever is on.

As they celebrate 22 years, what do you hope for the future of The Wheaty?

The Wheaty is a true community venue. For the future, I hope that the local councils and government can recognise… what an important institution they are, and help support them… continue to do what they do.

See Bromham play at The Wheaty’s 22nd birthday, alongside Golonka! this May 25. This show is free.


 
Previous
Previous

Surprise Chef: Dig In

Next
Next

Tim Finn: It’s Only Natural