How We Eat
The Big Issues
The pop-up is making waves for would-be food retailers, chefs and amateur cooks - and contributing to a societal shift.
"I've transformed the most dreaded day of the week into one a growing number of Londoners look forward to most."
How two young professionals tired of the urban grind began touring the country in a vintage campervan.
Selina Periampillai, aka Yummy Choo, has been part of the fast-growing supperclub scene for just eight months with the aim of bringing Mauritian cuisine to the fore.
He's worked at the best restaurant in the world, but now, Tom Sellers is taking the same ambition for his first restaurant, Story, opening February 2013.
For professional chef Mark Lloyd, pop-ups offer an exciting rebrand to the restaurant scene, as well as a quirky business model.
Laura Amos describes her personal journey from a part timer in a hotel kitchen, to developing her brand of luxury takeaway desserts, The Dessert Deli
Founder of Association Coffee, Sam Mason explains how his new venture is not just about a caffeine hit, but about spreading the word of excellent coffee.