Entry
£65
Date
Sat 13 Dec 2025
Time
1pm–4pm
Location
Foyle rooms, Turner Contemporary
Make your own wild-fermented champagne, and create unusual, exciting, and innovative edible sculptures in this workshop with food artist Barney Pau.
Barney will talk you through his artistic practice before taking you on a tour of the gallery to explore how the forms, representations, and concepts of the works on display inspire his practice. Next, you'll sit down to carve shape and mould a diverse array of fruits into abstract forms, thinking about how flavour, form, and texture can help you develop your abstract artwork. Once assembled, you'll submerge your work into a wild champagne ferment ready to drink the following week. You'll end with a tasting session of pre-made, foraged, and fermented wild champagnes Barney has brewed.
About your host
Barney Pau is a London-based creative working across food, art, and writing, whose practice focuses on food futures, queering consumption, and foraging and fermenting as social resistance. In 2021, he founded Finger Food, a contributor-based zine for creatives working with food.
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