March 2017 Tuesday
BMW Tate Live Exhibition
Situated in the Tanks, the first BMW Tate Live Exhibition brings together an intergenerational selection of artists that have been invited to stage their work as a space that extends a form of hospitality or community, to other artists and visitors alike. The artists create images of networks and forms of participation that link natural environment with social media, organic and technological, human and non-human. Isabel Lewis is in residence throughout the duration of the exhibition hosting a number of her signature occasions, combining music, food, drink and perfume to create an alternative environment for dance, discussions and invited musicians. CAMP, a collaborative studio founded in Mumbai in 2007, use the Transformer Galleries as a space to share a selection of rarely-seen installations from the past 15 years that rework everyday circuits of electricity. Wu Tsang and Fred Moten present Gravitational Feel, a sculptural performance using fabric and sound to explore the social and physical significance of touch and voice. Installations by Carlos Casas, Phill Niblock, and Lorenzo Senni exist as site-specific environments open to the public by day. Fujiko Nakaya will transform the South Terrace for the first time with an immersive fog sculpture, animated by a light and soundscape made in collaboration with Nakaya’s historic collaborators: Ryuichi Sakamoto and Shiro Takatani; and host performances by renowned dancer and choreographer Min Tanaka.
March 2017 Monday
Bunches, Bubbles & Brunch at Mac & Wild
This Mothering Saturday treat the great lady to a morning of blossoming bunches, bubbles and brunch at Mac & Wild’s Devonshire Square restaurant. Scottish champions, Mac & Wild, welcome all mothers, sons and daughters to their Devonshire Square restaurant for a morning of bubbles and flower arranging, hosted by HoneyBunch London's founder, Annie Wallis, followed by brunch. Guests will learn how to create a beautiful bunch of hand tied spring flowers inspired by the blossoming Scottish Highlands, whilst sipping glasses of prosecco. When the bunches are bountiful, tied and ready to go, guests will head upstairs to the main restaurant to feast from Mac & Wild's tasty Wild Brunch menu, which includes Crushed Avocado on Sourdough Toast, Banana and Pecan Pancakes with Sweet Cream and Honey, and Cured Scottish Salmon with Scrambled Eggs, to name but a few. Not forgetting the option of bottomless brunch, with limitless cocktails.