Lights of Soho, Brewer Street’s neon art gallery, is set to get a new sparkling wine bar for the summer by the name of Fiz, inspired by the cava bars of Barcelona.
Rather than requiring people to commit to a single pricey bottle, as is often the case in champagne bars, Fiz will encourage visitors to sample multiple different types of bubbly. There’ll be around 10 varieties to choose from, with bottles from England, Austria and Portugal,
The next pop-up to hit Hackney art and gallery space Proud East is Chit Chaat Chai, an Indian street food restaurant from Wandsworth, who’ll be settling in for the duration of the gallery's summer-long Pop-Up India event.
Chit Chaat Chai’s speciality is chaat, the small sharing plates of Indian food from which they take their name, which they’ll be serving up to visitors throughout the Pop-Up India event with a
Fitzrovia world food restaurant Foley’s is set to be John Lewis’s next residency, neatly knitting together the two biggest trends of the summer so far: tacos and department store rooftops.
Operating out of their rooftop installation, The Gardening Society, they’ll be cooking up a special menu focusing mainly on tacos with an international twist, made with ingredients like Korean BBQ, Goan crab and even sweet panna cotta, playing
The next stall to pop up in Old Street Station’s busy concourse will be Butterscotch, a new bakery serving American layer cakes, cookies and more, run by Bea Vo, formerly of Bea’s of Bloomsbury.
It’ll be the bakery’s first debut in London ahead of its official opening in White City where it’ll find a more permanent home
Fancy a drink with a view over Knightsbridge? The Jumeirah Carlton Tower has just opened a ninth floor bar
Heading to Selfridges food hall this summer is another pop-up aiming to make us rethink the food we throw away
Culture, charcuterie and more at this civilised pop-up hitting the Dulwich Picture Gallery for the summer
The West End has a rather nice new seafood pop-up to try for the summer
A new series of chef residencies is coming to Borough Market and we have to admit - the names involved are pretty impressive, it's all about the chefs showcasing what they'd do with their upcoming restaurants.
Comfort food, loads of wine pairings (with plenty by the glass), and something known as the Holy Trinity of Pig Snacks, Gezellig formula is the winning antidote to grey skies, and moods. Expect szechuan duck and a cheese and lamb fat toastie and old school wines from classic regions.
GQ Bar is the magazine's first pop-up in London, serving up food and drink designed to bring its pages to life, like wagyu beef burgers and a trademark Manhattan with two types of Bourbon.
These days you don't need to travel the world to visit the best bars - they're all coming to London. Dead Rabbit is coming to Claridge's and now The Bloomsbury Club Bar (BCB) is bringing in cult Sydney bar The Baxter Inn for a bar residency this month, which kicks off on Wednesday 24th
Duck & Waffle’s Dan Doherty has keeping busy. Following on from the recent launch of Duck & Waffle Local, the chef director will now be trying his hand at his first completely solo venture - a pop-up supper club called Sprout. And he'll be launching that in Harvey Nichols this summer.
Visitors to the fifth floor terrace of the Knightsbridge
If there's one thing you can be sure about, a food event featuring chef Ben Spalding won't be boring. Now the chef and his PuzzleProjects team are popping up in Shoreditch for the summer.
Small Plate Sessions @ The Last Days of Shoreditch is described as ‘high-energy, punk tapas". There'll be two distinct areas to the popup - a 50-seat mezzanine restaurant where Ben is promising dishes like Gressingham Duck Breast cooked in a Chocolate Salt Crust and -
Prepare to have your Instagram feed flooded. From next week, the ramen popup Yamagoya on Shaftesbury Avenue will be introducing Londoners to the raindrop cake.
This rather beautiful creation is a cult Japanese dish - mizu shingen mochi, made in the shape of a water droplet. It's made from special agar powder and is served up with sweet molasses syrup (Kuromitsu) and kinako (roasted soybean flour) for dipping. It's quite literally a melt in your mouth dessert
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