Come Together with Barney Pau for Pilot Magazine’s 5th Issue Launch - Under Belly.
Join us for a two part event in celebrating our contributors, readers, team, and all those that make Pilot what it is. Pushing the limits again of what a trad magazine is expected to do, Issue 05: Underbelly embodies Pilot’s values as an experimental creative playground. We can’t wait for you to experience this collaboration, intentionally designed around Underbelly's sincerity and tenderness, with exploration at the heart as always. See you sooon!
WHAT TO EXPECT
[PART 1 | DINNER] 5.30pm - 8.30pm
A seat at our interactive concept dinner table
Entry to the after party
Make your own edible cookie charm bracelet
Drinks menu will be sent for pre-order
Pilot Magazine Issue 5 on sale on the evening
[PART 2 | AFTER PARTY] 8.30pm - 11.00pm
Entry to the after party
DJs. Dancing
Make your own edible cookie charm bracelet
Drinks bought at the bar including a signature cocktail
Pilot Magazine Issue 5 on sale on the evening
THE MENU
“This menu is my personal interpretation of Pilot Magazines 5th issue, Underbelly. Leaning on my art education, I use food as a medium for communication, interpreting unusual themes into even weirder dishes. For this launch, I was inspired by the theme to create dishes which veer away from traditional aesthetics and instead lean into the ‘ugly sublime.’ As such, this menu offers a smorgasbord of slightly unappealing dishes whose atypical aesthetics are underwritten with unusual flavours”. - Barney Pau
#1: Affirmation Stew
Unseasoned and uninspiring, this lumpy stew requires you to bring it to life with your affirmations. Expect to be served a flagrantly flavoursome toolkit of equipment to season your stew, both noitonally and physically.
Lumpy vegetable stew, served w/ homemade flavour-filled stock cubes, ricepaper affirmations, edible pens, & a meaningful crouton crumb. (gluten) (GFO available)
#2: Perfectly Imperfect
Too often we expect everything we eat to be a feast for the eyes. Not so for this dish; taking cues from the Underbelly, this dish celebrates ‘Ugly Sublime’ in all of its imperfection with wonky veg and suspect plating.
#3: Between the Sheets
Inspired by Tracey Emin’s eponymous artwork My Bed (1998), this dessert takes the spongecake to a whole new level. Expect effluence-inspired fondant bedsheets, blood-red conserve, edible litter, and a cheeky shot.
Moist spiced apple sponge cake w/ beetroot jam, salted fondant icing, & tahini créme, served w/ a shot & a surprise pressie. (gluten, sesame)
PLEASE NOTE
💙 This is a 21+ event for creative professionals / individuals that just loves art, food, + dancing.
🍷If you’re coming to dinner, a drinks menu will be sent out prior for you to pre-order. For the second party of the night, drinks can be ordered at the bar. NO drinks to be bought from outside the venue.
🥜 Get in touch if you have any dietary requirements or allergies before booking. However, we do not cater for any serious allergies. Some of our chefs develop menu’s from seasonal produce, so ingredients are subject to availability, and therefore, the menu may change.
🪑 This is a sit down event. There’s no seating arrangement. First come first serve.
📷 Photos will be taken at the event and used for our marketing purposes.
*As a small business our tickets are non-refundable, however please contact us if you’d like to transfer to a friend. Tickets cannot be refunded 3 days before the event under any circumstances.
WHO IS BARNEY PAU?
Barney Pau is a London-based creative working across food, art, & ecology, who focuses on food futures, queering consumption, and foraging and fermenting as acts of social resistance. He believes food, in its ubiquity, transcends language as a mode of communication, and in his work, he uses food as an artistic medium in creating and plating culinary tablescapes and experiences. Barney founded Finger Food Magazine, a contributor-based space exploring cooking, craft, and creation, and writes about food and its theory for a number of publications, including his own Substack.
WHO ARE COME TOGETHER?
Come Together brings together independent chefs and spaces around East and North London to host supper clubs and private dining experiences for creative like-minded individuals.