I am a London-based culinary creative working across food, art, and writing. My practice translates concepts, ideas, and collections into edible formats, from curated meals and bites to immersive experiences and tablescapes.
I tutor on The Gramounce Food & Art AltMA, run their Queer Food Short Course, edit their Journal, and write on food, art and culture in my OVER HERE MEDIA column and several other publications.
I've had the privilege of working with Maison Margiela, DAZED, The Hoxton Hotel, COLD, Ffern, the Architectural Association, Delfina Foundation, and the Turner Contemporary, among others.
I am also interested in food futures, queering consumption, and foraging and fermenting, which I explore when developing new and exciting concepts.
SELECTED PRESS
POV you’re lucky enough to dine at Barney Pau’s ‘At My Table’, by Lauren Bulla
What Went Down at the Come Together x Dazed Club Supper Club, by DAZED Digital
Wallpaper* Surreal Suppers: The artists playing with their food, by Ruby Conway
GQ The Coolest Things To Do In London This Week, by The Editors of GQ
London's Coolest Underground Dining Experience, by Charlotte Price
World of Interiors Things To Do This July, by Ariadne Fletcher
The Evening Standard Things To Do In London this weekend, by Mike Daw
London On The Inside The Hyped Food Events In London You Don't Want to Miss, by Circe Hughes
The Curious Curator 7 Artists Exploring Food As A Medium To Follow Now, by Huma Kabakci
Recessed Space Goldsmiths Graduate Show, by Will Jenning
TESTIMONIALS
“Barney Pau is a culinary creative in his own words, and in the perspective of many others, a visionary. […] Pau’s work extends well beyond crafting meals and experiences” Lauren Bulla for COLD Magazine
"[At this event], the culinary artist’s use of food as a creative medium came out to play." DAZED Digital.
"[Barney Pau's] edible tablescapes are a useful tool for queering consumption – for allowing diners to rethink something as everyday as eating." Ruby Conway, Wallpaper*.
"Charming insouciance and careful curation ... with fermentation pro Barney Pau." Rob Leedham, GQ.
"A meal you’re bound to remember." Andrea Pinto, The Handbook.
"At the intersection of food, art and kitchen pop-ups is Barney Pau. A young and influential voice in the world of food ecology" Mike Daw, The Evening Standard.
"As the editor of Finger Food Magazine, The Gram Ounce and his own Substack, how chef Barney Pau has time to host a supper club we’ll never know." Joanna Taylor, The Evening Standard.