Ómós Digest #148: How to do pop-ups right (or not)

Written by Cúán Greene.

There's an apparent spontaneity about the very best pop-ups. This sentiment derives from a certain ‘let's throw the kitchen sink at it’ mentality. Often paired with ‘and if everyone doesn't like it, well who cares? They can’t review it on Tripadvisor anyway.’ When they're good, they testify to culinary innovation from talented chefs and teams on a mission. Sadly though, when they go wrong, they’re miserable. This week, I’m sharing a bit about the process of organising a pop-up dinner. I'm currently in Edinburgh, getting ready for an event at Spry Wines. The last two weeks of menu designing have felt like an event in themselves, and although this collaboration entails two days of serving food and wine, it's been about four weeks in the planning.