From a modern take on old-fashioned fish and chips in Notting Hill to Basque-inspired dishes in Fitzrovia, London loves a pop-up – and there are plenty of them about this spring
The Notting Gill Chippy
Located on Kensington Church Street, adjacent to the main restaurant, The Notting Gill Chippy is hoping to hook diners this spring with Chef Tim Peirson’s novel interpretations of the best-loved of British classics, alongside old-fashioned fish and chip dishes. Surfing the trend of new-wave chippies, Peirson re-raises the ‘indulgence’ bar by introducing new dishes such as mackerel sliders, sweet chilli crème fraîche with sweet and sour slaw; salt and pepper squid with soy and ginger dressing; smoked bacon and apple scotch egg and king prawn scampi (classic with tartar sauce or curried with mango chutney). The menu will also include pineapple fritters served with vanilla ice-cream for dessert. The venue, decorated in a palette of maritime-inspired colours, provides indoor seating space with an optional takeaway service. The Chippy will be open Tuesday to Saturday serving lunch and dinner, from March 3-June 3 2016.
This new pop-up launches with an East London takeover at The Canvas Cafe, a creative social enterprise venue just off Brick Lane on Tuesday 8 March 2016, helping showcase Nick Gilkinson’s vision and style of hospitality by collaborating with some of London’s freshest kitchen talents once a month with an all-inclusive food and drink menu at £60 per head.
With a set menu devised by former Clove Club chef, Jonathan Williams, the passionate Canadian will be taking control in the kitchen and providing guests with a feast of sensational new British-inspired dishes. Expect to start off with Duck Liver Parfait, Rhubarb and Brioche alongside Pork Cracklings seasoned with Anchovy and Sunflower Seed, while enjoying a welcome cocktail designed by Gilkinson himself. Click here for Tickets.
TXOTX by Adam Rawson
Chef of the Year at the Young British Foodies awards, Adam Rawson recently left British-Peruvian restaurant Pachamama and has just returned to London following a trip to San Sebastian in the Basque country. Having eaten his way around for ten days he is sharing his experience with a new pop-up and residency.
Rawson is serving up his take on Basque cuisine, showcasing some amazing produce (including nine-year old aged beef, Idizabal cheese, organic txakoli wine and farmhouse cider), all dished up with a little twist, with fellow YBF winner Matt Chattfield in his new pub, the Newman Arms, in Fitzrovia. Using the produce he’s collected and sourced from his trip, the ‘blind’ tasting menus offer six courses (plus snacks) for lunch and ten courses (plus snacks) for dinner. Lunch is priced at £40 and dinner £60, which includes a glass of wine or cider on arrival. Tickets are available now. The second Basque pop-up will see Adam take over the smokehouse restaurant OneSixty, in the City, for the last two weekends of March, with a menu based on a restaurant called Casa Julian, in Tolosa.
Cut in the Country
David McIntyre, executive chef for Wolfgang Puck’s London restaurant, CUT at 45 Park Lane, is joining the team at Restaurant Coworth Park (below) in Ascot (also part of the Dorchester Collection) from February 19 to March 6. Inspired by Wolfgang’s signature dishes from CUT, the iconic Spago and his Asian-influenced restaurants, enjoy an exclusive brunch, lunch and dinner menu, accompanied by fine Californian wines. Menus start from £32 and guests staying at Coworth Park will receive £70 culinary credit as part of an exclusive accommodation package (prices from £355) that can be booked at Coworth Park, during David’s time there.
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