BARNEY PAU

BARNEY PAU

Plant-based foraged and fermented foods.

Drawing on my education in design, my experience in production, and my queer identity, I am a culinary artist who curates alternative eating experiences, crossing sculpture and cooking to create edible tablescapes. My signature foods focus on foraging and fermenting, and I specialise in developing unique and specific menus which reflect the themes of my research.

Sample Menu’s

All menu’s can adapt to your guest’s allergies and dietary requirements.

Dining Menu

Sit Down

3 course meal

  • Creamy Marrowfat Pea Dip w/ Oregano & Plantain Seed Cracker, served w/ Pickled veg in a Hogweed & Alexanders Brine, & a Green Tomato, Hogweed & Hops Relish. Paired w/ a Fermented Blackberry Bolly Gin Cocktail. [Sesame]

    Pumpkin & homemade miso purée, served over crispy potatoes pavé w/ a zingy foraged grape compote & fresh thyme. [Sesame, Mustard]

    Creamy beans w/ roasted dry-aged pumpkin in fermented quince & miso dressing, served w/ green tomato chutney & pickled beetroot carpaccio.

  • Poached Quince in a Fermented Quince & Miso-glaze, served w/ Grape Sweetened Grains, Sauerkraut, & a Fermented Sorrel Dressing (gluten). Paired w/ a Fermented Magnolia, Apple & Rum Cocktail. [Gluten]

    Rich black barley, served w/ toasted beech nuts, dried foraged mushroom slices, a zesty watercress pesto, & assorted pickled veg. [Gluten, mustard]

    Black barley & preserved lemon, served w/ toasted beech nuts, dried foraged mushrooms, toasted beechnuts & a lactofermented wild garlic créme. [Gluten, sesame]

  • Banana Skin Cake, served w/ Banana Skin Tahini Cream, & dressed w/ a Fermented Blackberry, Winter Savoury & Thyme Coulis. Paired w/ a Fermented Banana Skin Bolly. [Sesame, gluten]

    Silky smooth dark chocolate apple-core with a surprise creamy apple tahini filling. Served w/ a home-fermented foraged mulberry champagne. [Sesame]

    Cultured cheeseboard of aromatic sunflower seed cheese, tangy & creamy oat cheese, & richly nutty pumpkin seed cheese, served w/ preserved foraged damson jelly, pickled green figs & rye crackers in a fig leaf salt. [Gluten]

Picky Bits

Stand Up

3 -5 canapés per person

  • Seeded umami cracker cups filled w/ creamy mixed bean dip, a zingy green pesto, & micro herbs

  • Crunchy buckwheat pancake tangles, topped w/ cultured pumpkin seed 'cheese', sweet & spicy tomato relish, & toasted seeds

  • Sweet & delicate lemon cake bites w/ a lemon zest frosting, topped w/ candied flowers

  • Crunchy endive leaves w/ cultured sunflower seed ‘cheese’, toasted walnuts, & zingy fruit compote

  • Fiery chocolate-topped ginger/apple cake bites w/ creamy coconut yoghurt.