Events
Selected
Priority booking
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At the Library and onlineThe Fight for Animal Rights: Kim Stallwood in Conversation
The legendary vegan activist discusses his archive and the history of animal welfare legislation. With Paula Sparks ...
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At the Library and online
Eating for the Elderly
Joan Bakewell, Kath Dalmeny and Neel Radia ask what diet, nutrition and advice does an ageing population need to ...
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At the Library and online
Leonardo da Vinci’s Papers: Invention and Reconstruction
Showcasing the latest research on Leonardo’s notebooks and drawings.
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At the Library and online
Daggers Drawn and Drawn Daggers: An Hour with Leonardo and Michelangelo
With art historian Martin Kemp and actress Ruth Rosen formerly of the Royal Shakespeare Company.
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At the Library and online
Simon Schama: Foreign Bodies
Pandemics, Vaccines and the Health of Nations
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At the Library
Late at the Library: Calls of the Wild with Cosmo Sheldrake
Hosted by Cerys Matthews and featuring a whale song sound bath by Tom Mustill!
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At the Library Course
Cheese Masterclass: History, Making and Taste
Inspired by the British Library’s Food Season, join cheese expert and food journalist Patrick McGuigan on a ...
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Festival
European Writers' Festival: The Stories We Tell
The first European Writers’ Festival at the British Library sees many of Europe’s greatest storytellers gather ...
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At the Library and online
Inspiring Entrepreneurs: The Business of Food – From Farm to Fork
With The Black Farmer Wilfred Emmanuel-Jones, plus Thomasina Miers and guests.
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Under the Sea
With presenter and diver Miranda Krestovnikoff, author Tom Mustill, and scientists Miranda Lowe and David Curnick.
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After Hours at Borough Market
A night of conversation, with food and drink from the Market’s world-famous traders.
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At the Library and online
Fermentation: How Cultures Shape Culture
From sauerkraut to sourdough, kombucha to kimchi.
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At the Library
Sounds Wild and Broken: Nature's Sonic Marvels
With David George Haskell.
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At the Library Course
Food Writing Masterclass
Join food writer Mallika Basu and your fellow food writers to be inspired, energised and confident to pursue your ...
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