I am a London-based culinary creative working at the confluence of food, art, and writing, whose practice focuses on food futures, queering consumption, and foraging and fermenting as social resistance. My writing, food, and artwork examine the intersection between language, culture and nature through contemporary social critique.
I believe food, in its ubiquity, transcends language as a mode of communication, and by applying it as an artistic medium it can be used to impart new thinking. In my practice, I use food both to communicate my thinking and as a point of departure for research.
I am founding editor of Finger Food Magazine, editor of the Gramounce Journal, and director of the Gramounce Queer Food short course. I write for numerous publications, including the Queering Theory series for MOLD Magazine, have been peer-reviewed by Antennae Journal, and publish my own Substack.
I have developed culinary events for several brands including Ffern, DAZED, TOAST, the Hoxton Hotel, and The New Archive among others. I have developed artworks for the Lethaby Gallery, the Royal College of Art and the Architectural Association, alongside a number of self-directed shows.
When I'm not jamming ferments into jars, peering at plants on the pavement, or writing my ramblings, you can usually find me foraging for my food or reading books on baking.
Barney Pau (he/they)
Contact
Click here for my resume.
Click here for catering.