If someone deserves the label tastemaker, it’s Anna Barnett. From the flavour-packed dishes she shares with her Instagram audience to the thoughtful conversations she hosts on her podcast The Filling, the London-based cook and author has built a world around food, travel, entertaining and the pleasure of bringing people together.

The author of two cookbooks and contributor to national titles including Vogue and the Evening Standard extends her eye well beyond the kitchen. Now embarking on her third renovation, she is documenting the transformation of her latest London home through House Soup, offering glimpses of a space taking shape through considered materials, collected pieces and plenty of character.

For the bedroom, Anna chose our Neo Wall Lights, designed in collaboration with Buchanan Studio, as both accent and reading lights. It gave us the perfect opportunity to catch up. In this Q&A, she shares her special sauce behind a memorable evening, the parallels between composing a menu and shaping an interior, and why layering light can completely change the atmosphere of a room.

Plus: scroll down to see her favourite Eton Mess recipe, inspired by the swirls in the glass of our Neotenic lighting range.

Anna Barnett on entertaining and creating a welcoming home

So much of what you do centres around bringing people together, whether through food, travel or your home. What are your secret ingredients for creating a memorable evening?

The main objective for me is to make people feel comfortable and to create a space that’s welcoming.

"Lighting is always the starting point."

Low-lit rooms are a non-negotiable and candles are a must; it really is what elevates a space.

Scented candles or fragrant florals and herbs add another sensory layer. I think it’s about curating spaces that feel inspiring on some level and that have a calming energy, then letting the evening unfold. Good food and drinks are obviously also a must, and plenty of both!

The dishes you share always look absolutely delicious while remaining grounded in their ingredients. What draws you to this balance, and does the same approach influence the way you design your home?

I’m always drawn to quality over quantity, whether that’s the produce I’m serving or the items I’ve brought into our home. Quality produce speaks for itself, and your focus can then shift to flavour combinations over endless hours spent in the kitchen. I think the same applies to interiors; when the quality of materials, finishes and pieces is there, you don’t need to overwork a space.

There’s a certain comfort that comes with simple, hearty dishes that celebrate ingredients, and I think I’m drawn to a similar sense of restraint at home. I like to invest in pieces that I’ll cherish, that feel enduring in their style rather than trend-led. The more muted palette that I’ve found myself leaning into at home probably comes from that same desire for longevity.

How Anna Barnett uses layered lighting at home

Light plays an important role in both your work and your home. What do you look for when lighting a space, whether you’re cooking, entertaining or simply spending time at home?

I always think about lighting in layers. Lamps and wall lights create a much softer atmosphere than relying on a single overhead light, and they let a room change throughout the day.

"I’m also slightly obsessed with lighting as an object in its own right."

I love pieces with interesting materials, shapes and patina, and I’m drawn to mixing antique and contemporary designs. I like each piece to have enough presence to add something to the room without dominating it.

What connections do you see between creating a beautiful menu and building a welcoming home?

I think both should have a sense of familiarity that makes people feel comfortable but with enough of the unexpected to keep things interesting. With food, that might be an unusual flavour combination or ingredient, and at home it could be a contrast of materials or an object you wouldn’t necessarily expect. Neither needs to feel overly complicated, but I like there to be something that makes you look, or taste, twice.

Why Anna Barnett chose the Neo Wall Lights for her bedroom

What initially drew you to the Neo Wall Lights, and what did you like about their design?

They feel understated in their colour palette, but there’s something really unique in the detail. I love the glossy glass, the soft swirls and rounded edges that give the lights a softness while still feeling very considered in their design. That balance felt particularly right for the bedroom, where I wanted everything to feel calm.

Why did the Neo lights feel like the right choice to sit alongside the colours, materials and objects you’ve collected for your home?

Despite them almost blending in with our wall colour, they still stand out and draw your attention.

"The details within the glass and the way they change colour depending on the time of day bring a uniqueness."

They’re mounted above a pair of antique Murano glass dome lights, and I love the relationship between the two. They create a soft, diffused light that was a must for the space, and they feel timeless and beautifully understated.

Travel inspiration: Maison Salix in Provence

What spaces, moments or places from your travels have inspired you recently?

I recently celebrated my birthday at Maison Salix in Provence, which is somewhere we return to again and again. There’s something incredibly special about the way they’ve brought together the interiors, food and hospitality without any of it feeling forced. It feels very relaxed but incredibly considered.

We’re currently working together on a series of retreats and weekends there, centred around brilliant local produce, wine and bringing people together, which feels like a very natural extension of everything I love about it there.

Anna Barnett’s Eton Mess recipe

This Eton mess comes alive with the addition of finely sliced mint and an abundance of lime zest. It’s a classic, it’s a dish you need in your repertoire and it’s always without fail delicious!

Keep fruit seasonal and keep it fresh and zesty.
Feeds 4–6

Meringues

• 4 large meringue nests
• 3 egg whites
• 220g golden caster sugar
• Dash of vanilla paste

120 degrees, 1 1/4 hours, for marshmallowy meringues.

Cream and fruit

• 300ml double cream
• 2 tbsp icing sugar, sieved
• Dash of vanilla essence or 1/4 tsp vanilla bean paste
• 150g raspberries, crushed
• Handful of strawberries, green removed and quartered, or whatever fruit is in season
• 1 tbsp caster sugar

Garnishes

• 2 sprigs of mint, leaves picked and finely chopped
• Zest of 1 lime

Instructions

1. Preheat your oven to 140°C fan. On adding the meringues, lower the heat to 120°C.
2. Begin by making your meringues. Separate your egg whites from the yolks. Ensure the bowl is free from any grease by rubbing half a lemon around it.
3. Whisk the egg whites until they start to form soft peaks.
4. Add the sugar a tablespoon at a time, allowing it to dissolve before adding more. Thirty to 40 seconds should do it. Add the vanilla paste.
5. Once the sugar is added, increase the speed and whisk for 7–8 minutes until you have a glossy, smooth consistency.
6. Add small dollops of meringue to each corner of your baking tray to stick down the parchment.
7. Spoon four large dollops, around two tablespoons of meringue per nest, onto the parchment, leaving space for them to expand. Using the back of your spoon, create rustic dollop nests.
8. Reduce the heat to 120°C and bake for around 1 1/4 hours for a chewy meringue.
9. Mash the raspberries and set to one side.
10. Prepare the strawberries as noted, combine with the sugar and allow to macerate.
11. Whip the cream until it just starts to thicken. Take it slowly, as it is easy to overwhip. Add the vanilla bean paste and sieved icing sugar.
12. Marble the raspberries with the cream, add the strawberries followed by the cooled meringues. Finish with finely sliced mint and an abundance of freshly grated lime zest. Serve.