Pop-Up
Our editorial coverage of pop-up restaurants, bars, and foodservice concepts across the UK, highlighting temporary ventures that drive innovation, test new markets, and energise the hospitality scene. From chef-led residencies and street food collaborations to branded F&B activations and seasonal takeovers, we explore how pop-ups are used strategically for brand building, menu development, and operational experimentation. Ideal for restaurateurs, bar operators, and catering professionals looking to stay ahead of emerging concepts and agile formats within a fast-moving sector.
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Feb- 2019 -20 FebruaryFeatures
Why one high-end London restaurant made the switch to induction
When Matt Lovell and Rob Hampton’s seafood street food stall came to fruition in 2016, they quickly outgrew the capacity in which they could serve some of the UK’s highest-quality oysters. The stall soon transformed into a pop-up concept in South Kensington, before the duo opened the doors to The…
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15 FebruaryPubs and Bars
Bar 6 Group to launch Near & Far Camden
Bar 6 Group has announced it is to launch its third Near & Far bar in Camden following venues in Angel and Peckham Levels. The new bar will be located opposite The Stables and iconic music venue the Roundhouse, and set over four floors holding 180 guests, offering a lounge…
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5 FebruaryPubs and Bars
The Grahamston officially launches following £1.2m transformation
The Grahamston, a new restaurant and bar located in the heart of Glasgow city centre, celebrated the completion of its £1.2m transformation with an official launch party. Located within on Argyle Street, the new dining and drinking experience is inspired by Grahamston, forgotten village in the heart of the city buried…
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Jan- 2019 -18 JanuaryOpinion
Closing time? How pubs and bars can fight back in 2019
The UK hospitality industry has witnessed a similar trajectory to the high street, with many pubs and bars struggling to make ends meet and remain profitable. According to the Office of National Statistics, 25% of pubs have closed since 2001 and the number of pubs has fallen from 52,500 in…
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15 JanuaryFeatures
How LPG is fuelling the UK’s booming street food industry
The chances are that most of us will have eaten food from a street food vendor at some point in the last 12 months. From small summertime farmer’s markets, to giant festivals, to the numerous Christmas markets found in towns and cities throughout December, street food is now a part…
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3 JanuaryCafes and Coffee Shops
Crussh to turn Soho store 100% plant-based for Veganuary
Crussh Fit Food & Juice Bars is set to turn its Soho store on Broadwick Street into a 100% plant-based outlet for the entire month of January as part of Veganuary. Opening Thursday 3 January, the Soho pop-up is set to boast over 70 vegan recipes, with highlights including the…
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Nov- 2018 -29 NovemberFood and Drink
New survey reveals 43% of people eat less meat
A new survey reveals that 43% of people – and 52% of 36 to 45-year olds – eat less meat than they used to as the growing popularity of veganism gains momentum. The ‘Refuelling Rituals’ survey by international customer experience and branding agency I-AM also highlighted the shift towards meal-kits…
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23 NovemberRestaurants
First Meatliquor site to close
Meatliquor’s first site in Marylebone is to close in order to make way for a luxury hotel, the site was only originally intended to be in place for two years, however it is now being removed after seven. The restaurant is set to close at the end of February after…
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19 NovemberAdvice
Food waste in the hospitality sector
Barely a day goes by where the plight of our planet isn’t in the news. Plastic is suffocating the sea, rubbish is piling up on the land – slowly, we’re making improvements, but how far do these improvements currently stretch? In particular, food waste is being spotlighted as a problematic…
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19 NovemberBeverages
Limin’ opens east London restaurant
Trinidadian rum shop and restaurant Limin’ is to open a branch in London’s Shoreditch at Spitalfields Market. The restaurant will operate as a pop-up until New Year’s Eve and it is not yet known what will happen with the business in 2019. The menu will be half food and half…
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