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November 18, 2013

Caged Creativity: Dinner as Performance Art

A wonderful film made of our evening captures the magic created by a Taste of Space 

Remember the dinner shrouded in mystery I alluded to previously as part of the Unlock Art series with Le Meridien and Tate? This is it. (It culminated in a completely unpredictable finale which will be revealed at the end.) Promised an 'immersive dinner', created by A Taste of Space, (formerly A Taste Full Space), the evening began with a knock at our door at 6pm in our rooms at Le Meridien Piccadilly. We were each delivered a turquoise wooden puzzle (seen below) which came with a note indicating that the codes we would need to Unlock our dinner experience were inside the puzzle. And that if we struggled to open it (that was me) we could get some help from Franz who was creating molecular cocktails for us in the Terrace Grill & Bar - now that's incentive to admit defeat! 

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After we were warmed up with our codes in hand, we were driven to a secret warehouse in Hackney where we walked through a candle-lit entrance:

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The doors opened to an expansive, dark space filled with elegantly set tables lit with candelabras in cage enclosures, the scene eerily highlighted with spotlights. The effect was so dramatic and mysterious I swear I thought we were enveloped in fog, but as the photos show we were not! 

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We wandered in like wide-eyed children trying to make sense of this magical scene, and unlike children, we were served delicious cocktails:

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We were told by our host, Laurie Trainor Buckingham who is the creative behind A Taste of Space, to expect an evening where anything could happen. We were all very excited!

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The first row of cages contained three tables which were set for the first course, but first we had to open the locks with our codes. 

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We were served organic Scottish salmon cured with beetroot, horseradish and Laphroaig whisky, with a smoked cod roe cracker and stained glass beetroot carpaccio with apple and dill, and hot borscht on the side. Wine was Chablis, Domaine Gilbert Picq et Fils 2009/2010 and complemented the gorgeous starter perfectly. 

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Dancer

While we were eating we noticed that in the next cage was a young woman who was watching us, then she appeared to be trying to slide under the barrier into our cage! We kept eating while watching out of the corner of our eye, expecting her to pop up beside our table at any moment. 

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We played musical cages and moved to the next set for the second course. It began with potatoes baked in a salted parcel and came with a mallet for breaking them out of - or Unlocking? - their hard shell. They were absolutely delicious, and I decided to try a bit of the shell as well - it was super salty - right as someone came by and told us not to eat that part. (I'm still here so it's ok.) Then a platter of the most tender lamb I've ever eaten, along with Jerusalem artichockes, was placed on our table. We'd heard the lamb was roasted for seven hours. 

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"Um, they're looking at us - what do we do?" Give them the platter of lamb, of course. I slid it under the barrier (thinking they were hungry) but they didn't devour it, they played with it! It's ok, we had finished, it wasn't wasted. 

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While we ate, the dancers - from a performance group called The People Pile - began to do their own thing, moving in all kinds of ways which began to engage and entertain us. This was just the beginning of that!

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What, you've never partied with a banana peel and candelabra? We found ourselves in one of the empty cages - how did they get us in there, they didn't speak! - circled around one of the candelabras. One of the performers who was standing amongst us produced a banana peel and whipped it down onto the floor. We had a laugh at the randomness and then she pointed at the group one by one and each person responded by doing something with the banana peel. It felt a bit Dada which is a great exercise in letting go of expectations to go with the flow and let things unfold as they will - as adults, how often do we get to do that? 

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Dessert, presented in the third and final set of cages, was molten chocolate cake inside a cage of sugar, served with sea salted ice cream and a coffee-based cocktail that was equally decadent. If that wasn't enough to leave one satisfied, a gorgeous cheese course followed and balanced the sweetness of the dessert. 

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Now for that unpredictable final act. After one of the best dinners I've had, and definitely the most unique dinner experience I've ever had, we found ourselves in the very last cage - again, how did they manage to round us up like that? Then the most amazing thing happened. The performers came up to us one by one and hugged us. This wasn't just any hug, it was a very loved-up embrace that really caught me off guard at how powerful it was; this was some serious, good energy they had harnessed. I know what you're thinking: 'Alcohol helps!' Yes, but in this case the experience was what was most intoxicating, and we got caught up in this great thing that unfolded around us. So after I had two of the most heart-felt cuddles ever - from mute strangers no less! - I stood back and took a shot of the scene. 

I think this photo proves it wasn't just me who felt the power of The People Pile:

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Pretty amazing, eh? 

A huge thanks to Le Meridien and Tate for giving us this truly spectacular evening. And to A Taste of Space and The People Pile for creating it.  

Photos by Dave Watts, except photos #2, #9 and last photo, by The Swelle Life

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Comments

Love that last picture

Thank you Stuart! It really was an incredible moment!

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