As if the King's Cross restaurant scene wasn't humming enough with the opening of Coal Drops Yard, the culinary buzz has spread to the station's environs. Following fast on the heels of Kaki's opening, comes a new pop-up restaurant and bar Tamashii.

What's particularly of note is the chap in the kitchen. Chef Wei has 35 years of experience under his belt, including time at Hakkasan and The Colony Club in Mayfair.

For this King's Cross popup, Wei's

So this is a rather interesting idea. The team behind Hide Restaurant and Hedonism Wines are taking the Hide concept literally just down the road on Piccadilly to the Burlington Arcade for a winter popup.

They'll be throwing open the doors to Hideaway shop and cafe on 19 November - so this will be somewhere to try chef Ollie Dabbous' food as well as stock up on your Christmas shopping.

The look and feel will apparently be 'Parisian bistro'. They'll

Isn't it always the way. You wait for a matcha bar to open and two come along at once.

Already open is a popup matcha bar. OHH CHA BAR (pictured above) is currently serving up matcha and snacks at MUJI’s Tottenham Court Road store for two weeks.

Their menu features classic matcha blends, single cultivar selections as well as unusual loose leaf Japanese teas. And they'll be holding masterclasses so you can more easily whisk yourself up a cuppa at

A new Spitalfields popup sees a former City worker do just what so many of probably fancy doing - opening a restaurant based on the food in our favourite holiday destination.

Monsieur Le Duck is the result of London Richard Humphreys' many trips to Gascony. Loving the place (and its food and wine) so much, Richard decided to jack in his job and open a restaurant around the corner from his old office.

The restaurant, which is popping up at

Two sisters, who grew up on a vineyard, have teamed up to trial their idea for the perfect cheese and wine spot for Londoners. Max and Kelly Tupper's two month pop-up in Brixton will be all about the holy trinity of cheese, meat and wine.

"We don’t pretend to be connoisseurs," says Kelly, "but [we do] want to serve interesting wines from small producer vineyards without baffling guests with a confusing list [and] create a relaxed setting for an indulgent and fun

It's not too early to talk about Christmas is it? Probably not when it comes to the announcement that the Christmas-themed Miracle cocktail bar pop-up is making its way from The US to London to bring all the kitschy Christmas cheer. 

It's become something of a phenomenon in the States, popping up in dozens of cities (a total of 51 last year and 70 planned this year). Essentially,

Two Walthamstow locals, Paul Jellis and Charlie Westover are behind this winter pop-up focused entirely on cocktails anddeep-fried croquetas.

Having sat on the judging panel for London’s annual Croquetas Challenge for the past couple of years, we’ve been lucky enough to eat some incredible creations. It’s a safe bet then

Ever since they opened their Croydon restaurant, business has been booming for rappers Krept and Konan. And now they're expanding.

But before you get too excited at the prospect of them opening near you, they're just heading down the road to Boxpark Croydon, where they'll be showcasing their dishes at the streetfood spot throughout the month of October. Crepes and Cones will be taking over the pop up kitchen there and we're told

If you're a fan of chips, cheese and gravy - which seems fairly likely - then the news of the return of Air Canada's Poutinerie should bring joy to the heart. It popped up last year, and proved to be such a success that they're coming round for another pass this month, landing in Old Spitalfields Market. 

As before, there will be the classic poutine -

So yes, it's getting a little on the chilly side at the moment. But then that means it's definitely time for a warming mac and cheese - and if you're near Oxford Street, this new pop-up might be just the thing.

You may have seen the Mac Factory at KERB in the past, but now they're set up inside at Debenhams on Oxford Street (at the back of the shop). Serving up made-to-order mac and cheese

Any London burger afficiando who knows their onions is going to be heading east this weekend to check out Rosita's Deluxe. The cult American burger pop up started in 2015 in Singapore by Jeff Claudio a chef who'd trained at Noma, worked at Per Se and then at Burnt Ends (currently No 10 on the Asia's 50 Best Restaurants List.

This weekend Jeff and the Rosita's Deluxe team are in East London at Giant Steps for Burger Culture serving up burgers with meat supplied by

They've done Burger and Lobster, and with Beast steak and king crab and now the people behind those places and Goodman are bringing something new. This time it's Black Cod and Wagyu. 

It'll be taking over the main Zelman Meats bar in St Anne's Court, where their head chef Olly Bird is preparing black cod cooked in miso and 200g Wagyu steaks. It's carrying

CUT have had their fair share of impressive pop-ups, and now they've managed to lure over hugely influential chef Francis Mallmann to London. The Argentinean chef (probably Argentina's most famous chef) will be taking over CUT at 45 Park Lane (Wolfgang Puck's restaurant) for three nights only in October.

On the menu will be:

• Smashed crusty Andean potato with smoked butter and

Who doesn't love a bit of immersive theatre? And this latest - which features dinner from a MasterChef finalist - does sound rather good. it's the second event to take place at Pedley Street "station" - aka an arch in Shoreditch -  where Funicular Productions have set up a special "luxury train carriage" for these kind of events. Last time it was a murder mystery, this time it's being billed as "a

Sweet toothed Londoners should make a note in their diary now for a pop-up dessert experience that's hitting London in a few weeks. The Whisk Dessert Bar doesn't mess around with savoury stuff, instead you can enjoy three courses of desserts.

Pastry Chef Simon Jenkins has worked with everyone from Raymond Blanc to Gordon Ramsay and Marcus Wareing. And his desserts do sound intriguing. There's fresh pineapple soft serve with a chilli confit and spiced crumb in a