Byrne, Cormac - Schlagwerk

Cormac ByrneCormac Byrne

Cormac Byrne

Cormac Byrne is a bodhrán player and percussionist from Waterford, Ireland and is now based in the UK. He has received many awards for his work including The John Wray Percussion Prize at the Royal Northern College of Music and was winner of the BBC Fame Academy Education Bursary in 2006.

Cormac has appeared at numerous festivals around the world. Primarily playing BBC award winning band, Uiscedwr, he also works with Backbeat Percussion Quartet and Seth Lakeman as well as several other bands, musicians and producers as a session player both live and in the studio.

Cormac has been the Bodhrán tutor at the Newcastle University Folk Music Degree course, Farncombe Estate Adult Education Centre, and has given Bodhrán and Percussion workshops for several organisations and Universities including The Royal College of Music (London), The Royal Northern College of Music (Manchester), Leeds College of Music, York University, Folkus and The Music Room. He is also a tutor at the World Famous ‘Craiceann’ International Bodhrán festival in Ireland.

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Professional Activities

Bodhran player, percussionist, drummer

Why Schlagwerk?

Schlagwerk produce instruments of outstanding quality. From Cajons to shakers, they produce an amazing sound that work great for me both live and in the studio.

Favourite Instrument?

My favourite instruments in the range are the Morado Fineline Cajon which I play most often, the Cajon la Perù Burl Veneer and the Peruano Yambú.

Musical Style

Folk, Pop, World, Classical, Jazz


Uiscedwr, Bad Anna, Seth Lakeman Band, Backbeat Percusion Quartet, 5 Countries Trio and several other projects as a session musician.

How to mic?

I have tried various mic setup for my Cajon when playing live. At the moment I use either a Shure Beta 52 or Audix D6 at the back of the Cajon. This gives the main bulk of the sound and I use a Shure Beta 57 at the front to give added punch to the top end. I also use 2 X AKG 414s as overheads over my entire setup which adds to the top end sweetness of the Cajon.

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