POP-UP RESTAURANTS: TOP OF THE POPS

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.