Invisible Dust

London | Sunday 22 September
Pollution level: Moderate

Microclimate Sensory Banquet at Under Her Eye

© Gayle Chong Kwan, 'Microclimate Banquet', 2017, photo credit David Chalmers. 

Saturday 2nd June, 12 – 9pm, British Library Piazza Marquee, London.

Taste locally produced food, sip bespoke cocktails, explore sensory rituals and enjoy a range of creative activities and a very special multi-course Banquet hosted by artist Gayle Chong Kwan, in partnership with the King’s Cross Skip Garden & Kitchen and Seedlip.

Inspired by Chong Kwan’s research into the politics of food at the British Library and the historic role played by the site of King’s Cross in UK consumption habits, Chong Kwan asks us to place ourselves ‘at the crossroads’ of our food and lifestyle choices. These events will invite us to explore the urgent turning point we find ourselves – as a culture, country and species – as we consider how our individual and collective decisions around food are impacting on climate change and the health of future generations.


‘Microclimate Sensory Family Workshops’

Saturday 2nd June
12 – 2pm

British Library Piazza Marquee
Free and open to all ages – just drop in. 
More info

Take part in a series of plant-based workshops, performances and immersive rituals exploring our relationship with food and our environment. Hosted by Gayle Chong Kwan and King’s Cross Skip Garden and Kitchen.

‘At the Crossroads: Microclimate Sensory Banquet’
Hosted by Gayle Chong Kwan and the King’s Cross Skip Garden and Kitchen.

Saturday 2nd June
British Library Piazza Marquee
Tickets £31-35 available from the British Library Box Office

A multi-course banquet for the senses where guests will be invited to taste, touch and feel their environment like never before. Rituals and performances will be combined with exquisite food and bespoke cocktails served up the skilled chef team from the King’s Cross Skip Garden and Kitchen and Seedlipthe world’s first distilled non-alcoholic spirit.

Part of ‘Under Her Eye: Women and Climate’