Pop-up restaurants

Jankel (left) and Tanaka rented an Airstream van for their Street Kitchen pop-up

How to run a pop-up restaurant: Street Kitchen

By Becky Paskin

Last October Mark Jankel and Jun Tanaka took to the streets of London in an Airstream van to serve fresh, British food inspired by Jankel’s project The Food Initiative over the course of two weeks. Street Kitchen was run as part of the London Restaurant...

Jason Atherton raised £20k for StreetSmart with his pop-up restaurant

How to run a pop-up restaurant: Jason Atherton

By Becky Paskin

In 2010, former Maze executive chef Jason Atherton decided to run a pop-up in a disused Caffé Uno in Mayfair, to raise funds for homelessness charity Street Smart. The venue, which ran for just two days, was entirely funded by donations, and raised over...

Popping up at a festival like Glastonbury could be a muddy, yet powerful marketing experience

How to run a pop-up restaurant: Goodfellows at Glastonbury

By Becky Paskin

Adam Fellows, chef/proprietor of Goodfellows restaurant in Wells, Somerset, launched Glastonbury’s first ever fine dining pop-up restaurant in 2007. He explains how his experience hasn’t put him off running a business in a muddy field just yet.

Bistrotheque ran a succesful pop-up restaurant on Westfield Stratford's roof

How to run a pop-up restaurant

By Becky Paskin

Running a pop-up restaurant or bar can be an overwhelming and challenging experience, but do it properly and you’ll find the benefits make up for the labour. In this feature series, we uncover how to run a pop-up restaurant successfully.

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