Barney Pau is a culinary creative in his own words, and in the perspective of many others, a visionary. He is shaping a new direction of food as both art and communion in London. Pau’s work extends well beyond crafting meals and experiences, redefining what it means to sit at a table amongst strangers. Destined to transform into new friendships.
Pau has crafted culinary worlds for the likes of DAZED, Maison Margiela, PILOT Magazine, the Royal College of Art, and many others. In addition to his varied projects and exciting programming, Pau also hosts a very special, intimate monthly dinner series entitled: ‘At My Table’. Each month a new theme is presented and Barney selects a few guests (very lucky individuals might I add), to join him at his residence in East London.
After attending a few months back, I wanted to reflect on my experience during ‘At my Table’. This radical act of inviting (ostensibly) strangers into his home, may sound a bit shocking for those who are unfamiliar. But this effort aligns directly with much of Pau’s work, which is set upon a foundation of creative exploration, generative relationship building, and culinary innovation.
The night began with delicate sips of natural wine. Those of which, soon descended into many shared bottles. As we got acquainted, each took turns sparking up chatter about music, art, food, and the like. Of course, we also ended up touching on star signs… The menu was a citrus-explosion, featuring a round up of Barcelona grown lemons that put anything you can get in most London supermarkets to shame.
For those who haven’t gotten the chance to join Pau’s table, you can keep up with him elsewhere. You can read his work in Finger Food Magazine, MOLD Magazine (Queering Theory series), and you can see what he’s next working on via social channels like Instagram and substack.
Curious about what was on the evening’s menu?
Starter (x2): Sourdough bread with Catalan olive oil and lemon juice & Yellow tomato and lemon salad
Main: Handmade casarecce pasta with fried lemon and parsley
Dessert: Lemon and olive oil ice cream with preserved lemon
Scroll to get a first hand experience of what it was like to dine at Barney Pau’s table.
Rare experience, seeing the cooking process so up close & personal — this side of ‘At my Table’ may have been one of my favourites.
As the meal came to a close, chatter continued until I’d realised it was nearing midnight, a few hugs and cheek kisses before dashing out the door.
