Pop-up and “collab” restaurant experiences, where chefs appear in another kitchen or location for a night or longer, have become increasingly common in the Irish food sector. “I love doing pop-ups and collaborations because it’s a great opportunity to test yourself in an unfamiliar kitchen and maybe work on a specific menu theme,” she says. As with most such events, diners will have the opportunity to speak to both chefs over courses. “It’s great for the team here to see what other chefs are doing and to get to know guys on Kevin’s team,” he says. “But I really enjoy doing pop-ups because they are a great way to explore a different style of food.

Source: The Irish Times November 08, 2025 17:02 UTC