Vincent Price’s Pumpkin Pie makes for a perfect Thanksgiving treat!

While we don’t celebrate Thanksgiving here in the UK, I shall be getting into the spirit today cooking up this tasty Pumpkin Pie recipe from Mary and Vincent Price’s Come into the Kitchen Cook Book, which was first published in 1969, and got a glorious reprint last year.

Come Into the Kitchen Cook Book coverVINCENT PRICE’S PUMPKIN PIE
1 9-inch unbaked pie shell
1½ cups canned or mashed cooked pumpkin
3 eggs, well beaten
1½ cups heavy cream
¾ cups granulated sugar
½ tsp salt
1 tsp ground mace
½ tsp ground nutmeg
½ tsp ground ginger

Instructions
• Make the pie shell with a high scalloped edge, refrigerate for several hours.
• Preheat oven to 425 degrees.
• In a large bowl (with a pouring lip if you have one) combine the pumpkin with the eggs, then the cream, sugar, salt and spices. Blend well and pour into the chilled pie shell.
• Bake for 15 mins, then reduce heat to 350 degrees and bake for 50-65 minutes more, or until knife inserted in center of the pie comes out with only a few flecks clinging to it.
• Chill before serving.

Makes about 8 servings.

Come Into the Kitchen Cook BookVincent Price's Pumpkin Pie

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Checking out the Dr Phibes crypt at Highgate Cemetery

Last weekend I took a much-belated return visit to London’s Highgate cemetery to hunt down the locations used in THE ABOMINABLE DR PHIBES. Here’s what I found….

Dr Phibes at Highgate Cemetery

Believing Phibes still alive after the bizarre deaths of four doctors, Inspector Trout (Peter Jeffrey) and Dr Vesalius (Joseph Cotton) head to Highgate’s West Cemetery to check out the Phibes mausoleum.

We first see them entering the famed Egyptian gateway inside the East Cemetery, where John Franklyn’s graveyard attendant has some choice words about worms.

The next shot is taken from St Michael’s Church overlooking the Circle of Lebanon above the catacombs. Here we see Vesalius and Trout heading towards the Egyptian Avenue entrance with the graveyard attendant. Logically, they should be coming the other way – but it does makes for a better shot.

Dr Phibes at Highgate CemeteryDr Phibes at Highgate CemeteryVesalius and Trout are then led by the graveyard attendant down a path beside the Egyptian Avenue, before heading down into the Avenue itself (although we don’t actually see that).

Dr Phibes at Highgate CemeteryDr Phibes at Highgate CemeteryDr Phibes at Highgate CemeteryDr Phibes at Highgate CemeteryFollowing a brief sequence in which the ‘fashionable’ Vulnavia presents Phibes with some flowers, we return to Highgate for a brief shot of the graveyard attendant letting Vesalius and Trout into the Phibes crypt.

Dr Phibes at Highgate CemeteryNow this was bugger to locate as a prop entrance masks the actual tomb that was used. However, I did notice that the crypt of singer Mabel Batten, which also has poet/author Radclyffe Hall interred there, has the same curved architrave that you can see on the tomb beside the Phibes crypt (check it out in the top left hand corner of the picture above), so it could very well be the one on its immediate left. Unfortunately, I didn’t photograph that particular tomb – so I will just have to return to Highgate very soon.

Dr Phibes at Highgate Cemetery

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The Art of Horror: An Illustrated History | Vincent Price’s legacy lives on in this colourful tome

The Art of Horror: An Illustrated HistoryFrom the team behind The Art of Horror and edited by writer/editor Stephen Jones, comes this vividly colourful companion book which takes a visual journey through the entire history of the horror film, from the early 1900s to today’s latest scare fests, celebrating one of the most crucial promotional elements: the movie poster.

The Art of Horror: An Illustrated HistoryBeginning with a foreword from director/screenwriter John Landis, who elaborates on why ‘the image of the poster must not just inform, but also entice’, each chapter charts the evolution of horror movies through the posters that were designed with the sole purpose to grab the film-goers attention and get those all-important ‘bums on seats’.

The Art of Horror: An Illustrated HistoryFrom The Sinister Silents to The 2000s Maniacs, these chapters are written by a host of esteemed guest contributors, including Sir Christopher Grayling, Jonathan Rigby, Kim Newman, Anne Billson and Ramsey Campbell, and are packed with over 600 images including posters, lobby cards, ads, promotional items, tie-in books (my favourite) and magazines; plus original artwork, including Graham Humphreys, who was responsible for Arrow’s iconic Vincent Price covers, as well as our 2015 Legacy poster and the Black Cat: Vincent Price Ale label (above); and US artist Jeff Carlson, who did this atmospheric private commission below.

The Art of Horror: An Illustrated HistoryGorgeously designed over 256 pages, this must-have tome celebrates not only the actors and filmmakers, but also the amazing artists who were responsible for ‘scaring the pants off successive generations of movie-goers’. Amongst those featured are Basil Gogos (who drew all of the best Vincent Price portraits for Famous Monsters of Filmland, including the one from Madhouse, below), Marcario Gomez Quibus, Reynold Brown, Robert Tanenbaum and Renato Casaro.

The Art of Horror: An Illustrated HistoryWhile Vincent Price features heavily (Jonathan Rigby’s column on the Merchant of Menace really put a smile on my face), there’s so much more for classic horror movie fans to enjoy… and there’s also quite a few surprises, especially the inclusion of posters from Far East countries like Taiwan and Thailand (which so deserve greater appreciation).

And once you have swooned over the artwork through the decades, it will leave you with one lasting thought – that no amount of clever photo-shopping (the mainstay of movie posters today) will ever replace the vibrant truth of pencil and paint.

Available from Applause Books and Amazon UK

And speaking of Graham Humphreys, just take a look at this wonderful original early piece from the artist, which he has donated to the Vincent Price Legacy UK. Thanks Graham. We love it!

Vincent Price in The Raven

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Vincent and Mary Price’s Steak Au Poivre | Probably the best steak recipe ever!

A Treasury of Great RecipesHaving tried four of the 10 steak recipes in Vincent and Mary Price’s A Treasury of Great Recipes, the one I keep coming back to is Steak Au Poivre (Black Pepper Steak). OMG! I’m salivating just at the mention of it.

‘If you think, as I do, that black pepper and rare beef make beautiful music together, then you will like this steak recipe too. We learned it in Chicago from friends who had brought it back from France in this stockyard city must be especially alert to new ways of preparing beef. This one is a winner.’ VINCENT PRICE

Steak Au Poivre: A Treasury of Great RecipesSteak Au Poivre (Black Pepper Steak)

INGREDIENTS
sirloin steak
dry white wine
brandy (optional)
butter
cooking oil
watercress

METHOD
1 Wipe with a damp cloth: a 1 1/4-inch sirloin steak (3 pounds). Dry carefully.

2 Coarsely crush: 2 tablespoons peppercorns. (Use a mortar and pestle or a potato masher.)

3 Pound crushed pepper into both sides of the steak, smacking it in with flat side of a cleaver or the potato masher. Steak should be quite thickly covered. Let stand for 2 hours.

4 In a heavy skillet heat: 1 tablespoon butter and 1 teaspoon cooking oil. (This mixture can get hotter without burning strain it if you want the loose bits of than butter alone.)

5 Over high heat sear steak quickly on peppercorns both sides. Cook 5 minutes on each side.

6 Remove steak to a hot platter.

7 Stir into pan: 2/3 cup dry white wine and 1 tablespoon brandy (optional). Boil wine rapidly for 2 minutes, scraping up brown meat drippings at bottom of pan.

8 Remove from heat and swirl in: 2 tablespoons butter.

PRESENTATION
Strain the sauce over the steak (or don’t strain it if you want the loose bits of pepper too) and garnish with watercress.

VERDICT
My go-to steak recipe at the moment. It’s simply, hugely flavoursome (the aroma of the searing black pepper is quite something) and truly honours the produce – with my choice cut being fillet. You also get quite alot of sauce out of this, which you can keep refrigerated for 2 days.

Steak Au Poivre (Black Pepper Steak)

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Hôtel de la Poste’s Steak Chevillot | Four steps to steak heaven

Steak Chevillot: A Treasury of Great RecipesIn my quest to try out all the steak recipes in Vincent and Mary Price’s A Treasury of Great Recipes, here’s a look at Hôtel’s de la Poste’s Steak Chevillot.

‘At the heart of one of the richest wine-growing regions of Burgundy is the medieval city of Beaune. Here, every autumn after the grape harvest, a famous wine auction is held in the courtyard of the ancient hospital for the poor. The Hospices de Beaune has been housing the poor for more than 500 years on the proceeds of the great vineyards which it owns. It also owns a fine painting by Roger van der Weyden, among other treasures, and this handsome Gothic building remains one of the unfor- getable pleasures of our visit to Beaune. The other is the Hôtel de la Poste. I would trade you every chromium plated motel in the United States for one such French inn. This one stands on the Street of the Cask-Makers after all, wine Beaune’s chief industry It’s present owner and chef, Marc Chevillot, is the grandson of the founder the hotel. Like his grandfather and his father before him, young Chevillot is a wine dealer as well as a gifted chef. He started as a kitchen apprentice in his father’s kitchen, and later was employed by the incom parable Fernand Point at La Pyramide. When you sit down to a meal at the Hôtel de la Poste, what you get is a distillation of a long tradition of fine wines food, and the realization that great cooking doesn’t just come about overnight. Out of respect for our amateur standing, however, M. gave us some recipes which are excellent without being at all difficult to follow – one of which is Steak Chevillot ’ VINCENT PRICE

STEAK CHEVILLOT

INGREDIENTS
Butter
fillets of beef
shallots
red Burgundy
flour
marrow bones (optional)

‘The French prefer their steaks small and sautéed in a rather than large and broiled as we usually prepare them here. For four people or fewer this steak, Chef Chevillot prepares and we find it a perfect chafing dish recipe’ VINCENT PRICE

STEAK
In skillet heat: 1 tablespoon butter and in it cook over high heat 4 fillets of beef, each 1 ½ inches thick, for about 4 minutes on each side, or until browned and done to taste. Remove fillets to warm serving platter and keep warm. Drain fat from skillet and return skillet to moderate heat.

SAUCE
1) Add: ½ tablespoon butter and 1 tablespoon minced shallots and cook for 30 seconds.

2) Add: ½ cup Burgundy and cook until wine is reduced to about half its quantity.

3) Stir in: 1 teaspoon flour and mixed to a smooth paste with 1 teaspoon butter and cook, stirring, for 30 seconds.

4) Swirl in: 1 tablespoon butter and when butter is melted, add: 2 tablespoons Burgundy.

PRESENTATION
Spoon 2 tablespoons of the sauce over each fillet, and serve immediately. If desired, top each fillet with a slice of poached beef marrow.

MY VERDICT
Four easy steps to steak heaven. And here’s the result…

Steak Chevillot

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The Whitehall Club’s Steak Diane | The 1970s classic that needs no reinvention

The Whitehall Club, ChicagoMy latest adventure trying out the steak recipes in Vincent and Mary Price’s A Treasury of Great Recipes led me to a 1970s classic, Steak Diane, and this one comes from Chicago’s The Whitehall Club.

A Treasury of Great Recipes‘Chicago has been a long time living down the label pinned on it by Carl Sandburg-“Hog Butcher for the World.” The stockyards aren’t what they used to be, but meats and steaks are still superlative in this town, and a new dimension has been added gastronomically. There are now many wonderful restaurants here with fantastically varied cuisines, a few of them so popular that they have become private clubs in order to limit the crowds The best, I would say, is The Whitehall Club, one of the few American taurants ever mentioned in that Who’s Who of French gastron Guide Michelin. Elegantly paneled, and decorated with an antique wallpaper like the one used in Sacher’s in Vienna, the room manages to seem private and intimate even when it is jammed. The host-owners are the Keller brothers, Sidney and Will, men of many enterprises, but with none so close to their hearts as this excellent eating club. They and their staff not only love good food, they love sharing its secrets with other interested gastronomes Aside from some marvelous recipes, the Whitehall staff also gave me a few good cooking tips, which I happily pass on to you. Their chef’s big secret is to use shallots in everything requiring garlic or onion, except for salad. Don’t overdo any flavor use herbs and spices sparingly to let the flavor of the original food come through. And don’t overcook or again you will lose the flavor of the original Their recipe for good co Two cups care, one heaping teaspoonful of imagination and generous dashes of subtle Result? Some of the most delicious food we’ve ever eaten anywhere.’ VINCENT PRICE

Steak DianeSteak Diane

INGREDIENTS
sirloin steaks
butter
shallots
Worcestershire sauce
salt, pepper
parsley

‘Usually in Chicago you are brought enormous, thick steaks that all but come to the table wearing the blue ribbon of the steer that they were part of. So for a change it was pleasant to be served a steak that had been pounded thin and was cooked quickly at the table in a chafing dish. The Whitehall Club’s maitre d’hôtel did the steaks and their sauce so deftly and rapidly, I couldn’t wait to get home and try it myself. It really does go 1-2-3, and tastes marvelous.’ VINCENT PRICE

1 Put: 4 sirloin steaks, each about 6 ounces, between pieces of waxed paper and pound to a 1/3-inch thickness.

2 Heat in small saucepan: 2 tablespoons butter.

3 Add: 4 tablespoons finely chopped shallots and cook until shallots are lightly browned. Add: 2 tablespoons Worcestershire sauce and heat to bubbling. Keep the sauce hot.

4 Heat in 12-inch skillet or chafing dish: 6 tablespoons butter. When it begins to brown, add steaks and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer, or until done to taste. Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper.

PRESENTATION
Spread the shallot sauce over the steaks and sprinkle with chopped parsley.

MY VERDICT
Again, this is a very simple dish and one you can master after a few tries, but it does require a good cut of beef, like a fillet. I tried it with rib eye and it came out chewy the first time. Also, you need to get the balance right with the Worcestershire and butter, as it can come out a tad vinegary. Oh, and the perfect song for this dish just has to be Fleetwood Mac’s Oh, Diane:

Steak Diane

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Steak Moutarde Flambé | A true classic from Copenhagen’s famed Belle Terrasse

Belle Terrasse TivoliA juicy steak is one of life’s greatest pleasures (unless you’re vegan – and there’s nothing wrong with being vegan). But it’s also a bugger to get right. My mother (bless her) always turned them into leather straps or stewed them to bland tastelessness, so I’m always looking for the perfect steak recipe: and one that honours the meat.

So my challenge is to explore all of the steak recipes in Vincent and Mary Price’s acclaimed tome, A Treasury of Great Recipes. There are 10, but I won’t be trying the three Tartar ones as they are far to rare for me. This recipe comes from the Belle Terrasse in Copenhagen’s Tivoli Gardens (alas now closed).

Belle Terrasse, Tivoli, CopenhagenSteak Moutarde Flambé
‘We are inclined to think that nowhere else in the world is there beef the equal of ours. But in Denmark the beef raised on their rich farm and grazing lands is superlative, their dairy products without peer. In this recipe, rich Danish beef is prepared with a mustard sauce that utilizes the thick, heavy cream-both sweet and sour-for which the country is famous. By flaming the beef with cognac, all of the juices and flavorings are sealed into the meat, and all the wonderful brownings in the pan are loosened to become part of the sauce. At Belle Terrasse these steaks were served with French fried potatoes and a cool, crisp salad. An unbeatable combination.’ VINCENT PRICE

Ingredients
beef fillet
butter
salt, pepper
rosemary
sage
cognac
Dijon mustard
mild mustard
sour cream
cream
rose paprika

1) In skillet heat: 1 tablespoon butter, saute over high heat: 4 fillets of beef, 1/2 inches thick, for 4 minutes. Turn and sprinkle with: salt, coarsely sage ground pepper, 1/4 teaspoon rosemary and 1/2 teaspoon crumbled sage leaves. Cook to desired degree of doneness (4 to 5 minutes per side for rare).

2) Pour off excess fat from pan and cream sprinkle fillets with: 1/4 cup cognac. Ignite the cognac and when the flame burns out, transfer fillets to a warm serving platter and keep warm.

3) To skillet add: 4 teaspoons Dijon mustard, 4 teaspoons mild brown or
herb-flavored mustard, and 1/4 teaspoon rose paprika. Combine: 2 tablespoons commercial sour cream and 1/2 cup cream and stir into mustard in skillet. Cook, stirring, for 1 minute. Pour the sauce over the fillets and serve.

Steak Moutarde Flambé

MY VERDICT
Simply delicious: and I think it’s the herbs that really lifts the dish; plus I love mustard so the sauce is a winner. I’ve also tried using just the sour cream, and replaced the cognac with the less expensive French Brandy, and works a treat. Oh, I just love the kitchen theatre ingniting the spirit. But watch out you don’t singe anything. There’s also that sense of satisfaction that you have just knocked up a restaurant-quality dish at a fraction of the price – but don’t scrimp on the beef. Get it organic and use the best cut: fillet.

Steak Moutarde FlambéSteak Moutarde FlambéSteak Moutarde Flambé

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Pollo Alla Cacciatora | A simple, delicious supper dish from Vincent and Mary Price’s A Treasury of Great Recipes

A Treasury of Great RecipesVincent and Mary Price’s A Treasury of Great Recipes is packed with amazing dishes from around the globe, but the one I return to time again is a recipe for Pollo Alla Cacciatora (Chicken Hunter’s Style with Noodles), which they picked up from the famed Royal Danieli luxury hotel in Venice, Italy.

It’s amazingly simple to prepare, using the kind of ingredients that are always plentiful in my kitchen, and it tastes delicious (and at a fraction of the cost of what it probably goes for at the Danieli).

Now, the recipe does call for noodles, but as pasta is never served together with a dish like this, I usually opt for steamed rice. It also recommends using polenta, which I had never tried before – but the results (after a fun and tasty trial) speak for themselves. Check out the photo and recipe below. In the meantime, happy cooking…

Pollo Alla Cacciatora (Chicken Hunter’s Style with Noodles)

SERVES 6
chickens
olive oil
butter
onions
Green pepper
garlic
dried basil
stewed t0matoes
noodles

‘Every little Italian restaurant in the United States features its “chicken cacciatora,” but it is far from being the most popular, or even the most typical, dish in Italy. At the Royal Danieli this chicken in its spicy sauce is served with noodles, as in this recipe, or with polenta, cornmeal mush, that has been cut into slices and fried in olive oil. It’s good either way. The real secret of this recipe’s excellence is the red wine added for the last bit of cooking. That’s the master touch.’ VINCENT PRICE

1 Saute: 2 chickens, about 3 pounds cook over low heat for 20 minutes, stir- each, cut into serving portions, in 4 tablespoons olive oil and 1/2 cup butter for about 10 minutes, or until golden brown on all sides.

2 Add: 2 cups finely chopped onion, 1 green pepper, chopped, 4 cloves garlic, minced, 1/2 teaspoon dried basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook for 5 minutes, or until onion is transparent.

3 Add: 1 cup stewed tomatoes and stir to mix. Bring to a boil, cover, and ring occasionally.

4 Add: 1/2 cup dry red wine and simmer for 10 minutes longer.

5 While the chicken is cooking, cook: 8 ounces noodles in a pot of rapidly
boiling salted water for 8 to 10 minutes, or according to package directions. Drain.

PRESENTATION
Serve the chicken and sauce over the hot cooked noodles, or better yet, with slices of fried polenta (see below for recipe).

POLLO ALIA CACCIATORA (Chicken Hunter s Style with Noodles)Fried Polenta Slices

Ingredients
1 quart water
1 cup polenta
2 tablespoons unsalted butter, plus more for frying
1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
Olive oil for frying

How to Make It
Step 1: Lightly oil a 6-by-10-inch glass or ceramic dish.

Step 2: Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.

Step 3: Stir in the butter and cheese, season with salt and pepper and, while hot, pour into the dish. Let stand until room temperature and firm, about 30 minutes. Cover with plastic wrap and refrigerate overnight.

Step 4: Cut the polenta into 1-inch-thick slices. In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side. And you should get something resembling this…

 

 

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Oakley Court Hotel | A Theatre of Blood tour of the spiritual home of classic British Horror in Windsor

Vincent Price Legacy UK at Oakley CourtFor the past three years, I have been conducting tours of the many London locations used in Theatre of Blood with the assistance of Mike Grant, who hosts the Theatre of Blood Facebook group page, and it has become a fantastic day out criss-crossing London with fans of the black comedy starring Vincent Price and some of Britain’s finest thespians.

From Kensal Green Cemetery to the banks of the Thames in Putney, we have uncovered nearly ever single location used, but two have eluded us – the infamous decapitation scene in which Arthur Lowe loses his head, and a scene in which one of the meths drinkers is interrogated.

Thanks to some expert sleuthing from Rick Squires, who curates the Vincent Price Exhibit, we learned that Lowe’s scenes were shot in Room 103 at Oakley Court in Windsor: a suitably evocative gothic mansion that has been used in many a classic British horror (and non-horror) film, with quite a few by Hammer (whose Bray Film Studios were situated just down the road), as well as Richard O’Brien’s cult hit, Rocky Horror Picture Show.

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With that knowledge, I decided to organise a day out to Oakley Court, with the added attraction of hiring boats to view what is left of Bray Film Studios which is currently lying derelict, awaiting planning permission to be turned into luxury apartments. But the big surprise for those attending was that they would be able to view the infamous Room 103.

Thanks to Andy Ellis, a dedicated film location expert who had booked the room for the night, our group were able to access the room, where much of the furniture has not changed for over 40 years.

The group also got a further surprise when Andy donned scrubs to give his rendition of Vincent Price’s Dr Hypo – aka Edward Lionheart doing Shakespeare’s Cymberline as it had never been played before. And it also gave me a chance to play dead…

Oakley Court Hotel

Dr HypoIt turned out to be a great day – despite the typical British summer weather (yes, it was wet) – where we got to explore a place that has a deep connection with British film in general. The namecheck of the stars who have filmed at Oakley Court is endless – with those kings of horror Vincent Price, Peter Cushing, Christopher Lee and Boris Karloff being the icing on the gothic horror cake.

The outpouring of thank you’s on the Theatre of Blood and Vincent Price Legacy UK Facebook pages following the day has been really touching and the pictures that were taken are a real hoot (check them out by clicking on the photos, and also here).

Below are a handful of comments which I am hugely thankful for as they really make organising these events so worthwhile. Thank you everyone!

THANK YOU’S…
‘A mind blowing day thanks for organising it Peter!’ Merlyn Roberts

‘The best Saturday this year!!!’ Jason D. Brawn

‘An amazing day spent with the most awesome friends’ Alan Hoare 

‘It was a fantastic day! Thanks Pete and Andy’ Roni Romero 

‘Wow!!! We had such a fantastic day yesterday!!! Thank you so much to all the amazing people there, who made it very special. Most of all Peter Fuller for organising everything for us! you are a complete gent!!!’ Selene Paxton-Brooks

‘Many, many thanks to Peter and Andy for a splendid day and everyone else for being so very friendly and sporting on my first legacy jaunt. Oakley Court well surpassed my expectations – it’s really stunning and still has a powerfully magic effect. The interior wasn’t too messed around with either – it still has a grand gothic style & ambience, while Room 103 is truly to die for! Great to see Bray – dog-eared as it is – and explore film locations via Windsor alleyways.’ Paul Houghton

Thank you so much Andy, a great day and your film knowledge is inspirational. Room 103 was an absolute hoot.’ Stuart Carroll

AND A WORD FROM ANDY…
‘I’d like to say a huge thank-you to all the people involved in making last Saturday so special. I had an awesome time, and have masses of very happy memories (and photos!). It was great to meet old and new friends, and to finally see some people who have only been Facebook Friends up till now, and to capture yet more location shots (particularly in rooms that are not always accessible). I loved the boat trip to Bray Studios and really enjoyed showing fellow fans around, especially inside room 103. The biggest thanks have to go to Peter – if you hadn’t found the publicity shot of VP outside the hotel, we’d never have discovered the Oakley Court bedroom (via Rick Squires’ detective work), and your planning the whole event and organisation of the itinerary, the transport, boat hire and room rota were so efficient.’ Andy Ellis

If you’d like to join us on any future Vincent Price Legacy UK tours, then do sign up to the mailing list here: http://bit.ly/2uWRtp0

 

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A Priceless Birthday Weekend | Celebrating Vincent Price’s 106th anniversary

What a ‘Priceless’ Bank Holiday weekend we’ve just had celebrating Vincent Price’s 106th anniversary with his daughter, Victoria Price, flying in from the US to spend it with us.

Victoria Price at Portobello Road Markets Vincent Price and Jane Asher in Portobello Road MarketsFirst up, on Vincent’s actual birthday (27 May), a small group of fans joined Victoria and myself took a stroll through Portobello Markets (just as Vincent did back in the 1960s when he was filming Masque of the Red Death), finishing with an al fresco Spanish lunch in the sunshine.

Then it was off to Vincent’s favourite London museum, the V&A, which is a treasure trove of art, antiques, fashion, furniture and ephemera. Boy, were we all tired after that…

Sunday found Victoria and I bringing a slice of Vincent Price to Birmingham’s wonderful Electric Cinema (the UK’s oldest working cinema) for a packed-out event where Annabel from Conjurer’s Kitchen presented the audience with a spectacular cake honouring Vincent’s horror classics and topped with a working pendulum (which was won by one of the guests – called Vincent).

Vincent Price's 106th Birthday Cake

Victoria Price at Electric Cinema, Birmingham

Electric Cinema, Birmingham

Electric Cinema, BirminghamWe also showed a special clip show that honoured Birmingham’s love of curry, with a video of Vincent demonstrating how to make a curry from scratch. You can watch it here…

North by Northwest, LondonOn Tuesday evening we held a special evening at the Hitchcock-themed North by Northwest pub in Islington. It’s a fab venue filled with posters and prop replicas from Hitchcock’s films – including a life-size Norma Bates.

North by Northwest, LondonIt was also the perfect location to honour the Masters of Suspense and Menace, so we kicked off with a screening of The Perfect Crime, an episode of the Alfred Hitchcock Presents TV show in which Vincent guest starred, while everyone tucked into some delicious pub grub with a menu that had been given a Vincent Price makeover.

Victoria Price at North by Northwest, London

The audience were then treated to some never-before-seen clips, courtesy of my private collection, and a wonderful presentation by Victoria about her dad’s legacy, which has led to the two of us creating a new venture: ESC Tours.

If you’d like to know more about ESC Tours and sign up to our mailing list, then head over to the website: CLICK HERE

Victoria Price at North by Northwest, LondonIf you’d like to join us next time, or keep up to date with all the project that we are doing to keep Vincent’s legacy alive and relevant, then do sign up to our Vincent Price Legacy UK mailing list, as well: CLICK HERE

Finally, here’s just some super comments about the events we hosted this past weekend. Thank you everyone for coming and making this so special.

Peter Fuller
Curator, Vincent Price Legacy UK

THANK YOU…
Thanks so much for the evening Liz Hopkins. Will stay with me. Thank you Peter Fuller for squeezing us in, a huge success! What an inspirational talk by Vincent Price’s daughter Victoria Price. What a human being Vincent was and indeed his daughter is.’ Matthew Hopkins

It was brilliant – thank you for organising another great event!!!!Selene Paxton-Brooks

Such a moving and inspirational talk from Victoria Price.Julia Morgan

‘A fantastic evening with lots of laughter!’ 😁 Merlyn Roberts

‘Loved every moment of it’ Jason D. Brawn

‘A marvellous affair’ Pete McDonnell

‘Thanks Peter, was wonderful! The past couple of days have been pretty special’ 🙂 Stuart Carroll

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