Down To The Bone
It’s all about the groove, the whole groove and nothing but the groove as cult soul-jazz-funksters Down To The Bone return to Hideaway. Of course there’s some Acid Jazz references in there too… but don’t forget THE GROOVE!
“...the sheer brilliance with which the ten tracks are recorded, a primeval, but very down to earth thing that reverberates far and really gathers speed, especially if you really turn the speakers up.” (Michael Arens - Soul Train Online, Germany)
"DTTB bring an abundance of instrumental funky jazz that deserves its own individual merit and is a throwback to the early '80s Brit Funk era. To be commended, good stuff!!!" (Soul Survivors Magazine, UK)
"DTTB have pulled out all the stops on this with a sense of infectious optimism. The grooves are as solid as ever. The Main Ingredients is one of their strongest, if not their strongest, sets to date." (Echoes Magazine, UK)
Line up: Ryan Jacob– Trumpet and MC, Colin Philpott – Trombone, James Arben – Sax, Davide Giovannini – Drums, Alex Bennett– Keys, Nick Cohen– Bass, Gianni Chiarello– Guitar, Joe Becket – Percussion
Down To The Bone was born in 1995 when producer Stuart Wade decided to take a track from the soul band he was in at the time, Think Twice, and remix it to give it a rawer and stripped down feel. The resulting track, Joy Is Free, enjoyed much success and led to Stuart teaming up with Think Twice keyboard player, Simon Greenaway.
DTTB happened to be in the right place at the right time. The momentum grew and “From Manhattan To Staten” reached No.2 in the National US Billboard Jazz Chart, No.3 in the Gavin Jazz chart and No 4 in the Radio and Records Jazz Chart. With a string of radio hits in the U.S it shows how DTTB have been able to accumulate well over half a million sales worldwide.
The band's most recent album, The Main Ingredients, as the title suggests, amalgamates all the base ingredients that got the band from Wade’s early concept to the massive success it is today, yet purposefully sprinkled them with some surprise spices to keep the sides interesting, funky and on the edge.