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.
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.
In 2021 I founded Finger Food Magazine: a contributor-based space for stories, artwork, and essays, in any and all mediums, exploring cooking, craft, and creation. The third issue of Finger Food is currently in progress.
When I'm not jamming ferments into jars, peering at plants on the pavement, or writing ramblings for my Substack, 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.