Food and Travel (UK) - - 200 th Issue -

From beau­ti­ful lo­ca­tions such as those cre­ated by The Art of Din­ing, to per­sonal in­ter­ac­tions with top chefs like Basque mae­stro Al­bert Adrià, who wowed din­ers with a 50-day res­i­dency at Ho­tel Café Royal, pop-ups cater to those who want an ex­pe­ri­ence on top of great food. The term ‘pop-up restau­rant’ barely ex­isted be­fore 2009, and their me­te­oric rise is due to a num­ber of fac­tors. The trend for street-food-style con­cepts find­ing its way to the high street is one, and as rents and rates for restau­rant sites rise na­tion­wide, they’re a great way for restau­ra­teurs to test whether their recipes and con­cept are work­able. Many go on to open per­ma­nent sites, funded of­ten by an­gel in­vestors af­ter the busi­ness model has proved to work. Think Will Bowlby’s Kricket, and steak restau­rant Flat Iron, both in Lon­don, and Tom Hunt’s Poco Ta­pas Bar in Bris­tol.

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