#pipsdish

For three nights, PipsDish in Islington is hosting three of London's hottest rising pop-up restaurateurs.

  LONDON — MAY 13, 2013 — We Are Pop Up announces The PipsDish Pop-Up Challenge.  Over three evenings in May, three of London’s hottest new chefs showcase their talents at a Citroëngarage in Islington. 

PipsDish is run by culinary dream team Philip ‘Pip’ Dundas and Mary Doherty.  They originally opened PipsDish in 2011 as a temporary restaurant that was hidden in plain sight.  In March 2013, Dundas announced that Pips Dish would finally be leaving the Citroën garage.  But first, he wanted to give a few of London’s leading underground chefs the chance to shine. 

In partnership with We Are Pop Up, PipsDish took open applications from a wide variety of chefs.  Today, we are pleased to announce the three winners of the PipsDish Pop-Up Challenge:

  The Best of Italy by AMooseBush – Tuesday, 21 May 2013

In the spirit of their grandparents, Nonna Bianca and Nonno Giuseppe, AMooseBush is a foursome of family members who are on a singular mission to champion regional Italian dishes that have been handed down through the family.

  Pisco Fuego by Cult Events – Wednesday, 22 May 2013

Inspired by the cuisine and culture of Buenos Aries, Lima, Mexico City, and Santiago, Pisco Fuego is a dining experience that brings authentic Latin American zing, zest, and charcoal-grilled goodness to the streets of London.

Cult Event’s chef Ian Ballantyne said: “We’ve created an immersive experience that mixes classic asado barbecue cookery with modern street art and live music, all served in a beautifully set-designed venue.”

  Azonto Banquet by Zoe’s Ghana Kitchen – Friday, 24 May 2013

Chef Zoe Adjonyoh creates “Haute Ghanaian” culinary events that merge the Ghanaian roots with a contemporary dining experience. Born from a pop-up Ghanaian restaurant during the Hackney Wicked Arts Festival in 2011, Zoe’s Ghana Kitchen has become a favourite of London foodies. 

Zoe recently collaborated with Diesel in London, hosting a temporary kitchen at Soho’s Diesel Village pop-up.  Her underground success is also taking her to continental Europe, where she recently popped-up in Berlin. Ghanalicious.

  Tickets for all evenings are available now through Edible Experiences: http://www.edibleexperiences.com/popupchallenge

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  Media Contact:

Mike Salter

Co-Founder, We Are Pop Up

As a 'start up business' ourselves, we know first-hand that it can be a real strain on resources to launch an idea and get through doors. This is why we have teamed up with Philip Dundas and the PipsDish team for the #popupchallenge: offering 5 of London's most exciting restauranteurs the chance to host one night at PipsDish.

This competition is a next step for up-and-coming chefs, taking the spotlight for a night with the support of PipsDish and We Are Pop Up. This competition is also a way for London's underground cooking community to celebrate the great success of PipsDish's last year and a half in Islington. The competition's end will mark their departure from the Citroen Garage and towards a new beginning!

"Pop-up Means Entrepreneurialism" 

Very quickly after meeting Philip, we realized that we shared a deep appreciation for what the term 'pop-up' means for entrepreneurialism: a sense of pioneering, of paving your own road and creating opportunities where there were none previously. 

It is with this spirit that we developed the program for our PipsDish x We Are Pop Up Pop Up Meet Up, a panel discussion after which Philip dropped the news about the #popupchallenge; a little idea he had cooked up. It lead to 'numerous' email inquiries sitting in our inboxes the next morning.

We have had some great applications come through already and can't wait to see more excellent ideas pour in. 

This past wednesday, March 6th we were joined by vibrant members of London's underground and independent cooking community to celebrate the ethos and ideas that motivate innovation in the kitchen. We were delighted to host the evening at PipsDish, a wonderful space tucked away behind Upper Street in Islington in a converted Citroen Garage. 

All too often, we speak to people who have a wonderful idea for a foodie pop-up, but who get stuck when it comes to making it happen. Or perhaps they have been running a successful Supper Club in their home for a while, but are unsure how to take it to the next level.

We decided it was time to address these questions head-on. So for this Pop Up Meet Up we invited some of our most admired restauranteurs, who have grown their businesses from humble pop-up beginnings to more established movements and asked them to share their stories. 

Our panelists for the evening were Philip Dundas of PipsDish, Martin Morales of Ceviche, and Cynthia Shanmugalingam of Kitchenette, the UK’s first food business incubator. Laura Day of Digest Magazine played compere for the evening and conversation lubrication came in the form of 2 ridiculously tasty wines supplied by A Grape Night In. 

“Not for the faint-hearted” (Philip Dundas)

Starting up your own restaurant is serious business. Philip and Martin shared their personal journeys - 'cooking for friends and family' at first, and then asking for referrals until they were filling rooms entirely with newcomers. Using the pop-up model, Kitchenette looks to give emerging cooks the tools necessary to get their ideas out of the house and into the world. 

Philip made an insightful point: "pop-up is entrepreneurship," an ideal way to ease into bigger projects, build a community and develop a business plan. Having been through an accelerator program, we here at We Are Pop Up completely support a model which triumphs speed and access to new resources. Projects like Kitchenette are great for exposure and can facilitate growth in unexpected and exciting ways. 

How Do You Take The Next Steps?

The panel uniformly agreed that 'waiting for the perfect opportunity' to take the next step could mean you miss a number of chances to innovate and develop. Don't wait - mortgage your house, borrow your friend’s lounge, steal crockery from neighbours and spread the word. Reveal your passion for food, look after your guests and remember why it is you embarked on the adventure in the first place - the journey is more rewarding than the destination. 

"Then you start inviting the 'sneezers'," that is: the bloggers and writers whose every nasal expulsion makes news. Having people in the room with clout and reach will help extend your network and your story. Whilst asking directly for reviews or a big news break may seem like the obvious outcome, simply asking for their impressions, ideas and suggestions for your project will help lay the foundation for meaningful long-lasting relationships.

What Are You Waiting For?

Philip's recent "Opportunities For Cooks" post hits on some great upcoming opportunities for food entrepreneurs at PipsDish. We will be announcing more details about the application process towards the end of the month. Make sure you're signed up to wearepopup.com to receive updates via email.