Botanical Piercing Workshop

If flora possessed skin, would its agony cast a silhouette?

We have long relegated the botanical world to mere sustenance or silent decor—stripping it of soul, denying it its own Sovereignty.

This Botanical Piercing Workshop seeks to bridge this void. By transposing the intimate human ritual of piercing onto organic life, we summon a “Somatic Presence” from the green.

Witness the communion of fibre and steel; feel the threshold where one life’s pulse bleeds into another.

Sign up now: event ticket

Tsampa, Ghee, and Po Cha in London

Tsampa and Ghee tea are more than sustenance in Tibetan daily life—they carry memories and the echoes of Tibetan history.
In this workshop, participants are invited to taste, to touch, to make, to enter the rhythm of these traditions with their own hands.

Workshop 001—Re-imagining Margherita

On 2010, the Margherita pizza, which received the “Traditional Specialty Guaranteed” certification, officially declared its identity to the world: a Neapolitan pizza made from No.00 flour, biga starter, fermented for 48 hours, topped with fresh tomato sauce, mozzarella cheese, olive oil, and basil leaves, and baked in a wood-fired oven at over 500°C. 

But is the world only allowed to have one “authentic” Margherita? Or is every pizza chef around the world creating their own version of a Margherita pizza? 

On October 16, from 1:30 pm to 4:30 pm, use ingredients of your choice to reimagine the Margherita pizza.

What is the Margherita pizza?

The origins of pizza can be traced back to ancient Rome, where the Etruscans began cooking flatbreads with various toppings on fire-heated stones, producing something similar to pizza. However, some opinions suggest that the birthplace of pizza is Naples in southern Italy, where a traditional flatbread called “focaccia” was made. 

Pizza first gained popularity in Naples, and in the mid-19th century, Queen Margherita’s visit to the city helped spread the dish globally. Tired of the French cuisine favoured by European royalty, the Queen decided to try the food of the common people. A court official immediately invited Raffaele Esposito, a famous local pizza chef, to the royal kitchen. Esposito and his wife were allowed to prepare the dish as they saw fit. They decided to top the focaccia dough with green basil leaves, white mozzarella cheese, and red tomato sauce, representing the colours of the Italian flag. He named the dish “Margherita pizza” in honour of the Queen. 

Since then, the pizza, ‘certified’ by royalty, has become popular nationwide and eventually spread to other countries. 

San Mazano tomatoes introduced to Peru, and basil leaves, known as the king of herbs, are the main ingredients.

In Naples, there is a century-old pizza restaurant called “L’Antica Pizzeria da Michele,” established in 1870, which claims to serve the world’s most delicious pizza, offering four different flavors, including, of course, the Margherita pizza. The restaurant is simply decorated, and the entire pizza-making process is on full display. Many customers come early to get a number to dine in; otherwise, they line up for takeaway and then sit on the roadside to eat. 

Diners who come here (from Google) 

The classic Margherita pizza is beloved by food enthusiasts across Italy and the world. But what will it look like in your hands? This time, you won’t need to stand in line or passively accept a Margherita pizza made by another chef.

The dough is in your hands—make it into whatever you want, however, using ingredients chosen from Ningbo local market.