Who is Barney?
Ian ‘Barney’ Barnes is the imaginative force that fuels our culinary creations. He loves local produce, sustainable food, and draws inspiration from food all around the world.
Barney started his culinary career at the young age of just 15, cooking part-time while attending catering college. Since then he has visited and digested the cuisine of over 40 countries! He has worked in award-winning restaurants in Perth and Brisbane as well as in the UK.
Catering for the stars
Barney has also hobnobbed with royalty and the stars while working as Head of Food at Kate Humble’s rural skills centre, and catering for Channel 4 Racing at the Cheltenham Festival.
Happy talking as well as cooking
Barney loves working with people almost as much as food! As well as being a regular foodie guest on BBC Radio Gloucestershire, Barney has been a regular tutor at Harts Barn Cookery School, and winner of the 2017 Forest Showcase Food Festival pro-cooking competition.
It is safe to say Barney is also a lover of a real ale and a yarn.
But above all, Barney is keen to ensure that all our food not only tastes sensational, but also has a story to it.
”So often when we eat out we are paying nearly £20 for what is essentially a ready meal. That is just wrong! Who grew it? Which cows? Where from?… are questions we should all ask”
Barney, Infamous Catering
Provenance and sustainable food
Coupled with this desire for provenance is a drive to minimise the environmental impact of the company wherever we can.
Here at Infamous Catering we take various steps to try and reduce our environmental impact and give you sustainable food.
When ‘out and about’ we often use biodegradable pressed palm leaf plates and cutlery. Our menus are largely made from locally sourced (sometimes foraged) produce when it is in season, thereby reducing food miles. We believe it is important to encourage people to think about what they’re eating. To eat vegetarian and vegan food more often, and by insisting on traditionally reared free range local meat and game where possible. This all helps to keep things sustainable.
And by only cooking directly for an event and always offering seconds, we keep food waste to an absolute minimum too.
Why not come along to one of our events to meet Barney, try the food, and find out more?