Cooked by Barney Pau / Curated by Huma Kabakci / Hosted by E5 Bakehouse
Join culinary artist Barney Pau and curator Huma Kabakci at e5 Bakehouse for a food-focused experiential exploration of diverse grain-growing practices. Over half of our calorific intake comes from grains, underpinning our existence. Without them, we would not be where we are today; yet the vast majority of these grains are grown at significant cost to the earth.
Throughout this evening, each course will explore a different aspect of this journey, examining the most detrimental of farming practices which are causing ecological collapse; to the diverse techniques which might feed us into the future. Expect 'pesticide' sprays, edible soils, cakes of diverse grains & fermented brews.
This event will also feature a range of e5's sourdough bread, made using a 200-year-old starter, and baked using in-house milled grains sourced from regenerative growers. Guests will also be able to take home with them a small surprise to continue their exploration of regenerative grain growing.
Each ticket includes four courses of plant-based food, plus a surprise digestif and an interactive gift to take home.
@barneypau / @humakabakci / @e5bakehouse