Wild about wines, foraging & ferments is a collaboration between plant-based cook Barney Pau (@barneypau / barneypau.com), and wine consultant Fóns (@fons.wine / fonswine.co.uk), founded by Ellen McDougal. Together, they are uniting their respective passions for foraged and fermented foods and delicious wines to bring you a delicious evening of experimental tasting, in which each dish is developed to specifically enhance the wine's flavours.
Expect unusual flavour combinations, experimental textures, and strange plating, as Barney serves three courses of his signature dishes, each exploring his interests in the non-normative practices of foraging and fermenting. Follow Ellen on a delicious journey with her carefully curated selection of wines, starting with the sparkles of a refreshingly crisp and fruity pet nat; through to the mineral saltiness of a citrussy white; before settling on a soft, light-bodied red with earthy undertones.
Barney Pau is a plant-based cook, writer, and artist who works with food as a creative medium. Through cooking, he explores non-normative approaches to consuming which he develops into food-based art events. His research focuses on queer theory, eco-piracy, foraging and fermenting as acts of resistance.
Fóns Wines carefully sources wine selections that reflect their customers to leave an impression on their guests. They believe every establishment or event should have a beautifully curated wine list that’s as sustainable as it is delicious. Fóns is the result of years’ worth of Sommelier experience at top London restaurants.
Tickets for this event include 3 wines, and 3 courses, as well as a surprise digestif to finish on.