When people hear the term “pop-up dinner,” they picture fairy lights, rustic tables, and beautiful food served under the stars. And yes, sometimes it is exactly like that. But behind every polished photo is a van full of prep, a long list of things that could go wrong, and a chef doing five jobs at once with a head torch on.
As a private chef in Cornwall, I have done my fair share of mobile dinners. From clifftop suppers to intimate field feasts, I love the buzz of building something from nothing. But make no mistake—it is graft. And today, I am lifting the lid on what really goes into taking the show on the road.
The Packing List That Never Ends
First up: the kit. Cooking at a venue with no kitchen means you bring everything. And I mean everything. Knives, chopping boards, burners, gas, prep containers, trays, tongs, foil, cleaning kit, coolboxes, backup coolboxes, extension leads, lighting, bins. You need to plan for what you know you will need, and what might hit you by surprise.
I keep a spreadsheet that gets updated after every event. If something catches me out once, it goes on the list forever.
Prep Like a Maniac
Pop-ups are all about prep. The more you can do in advance, the smoother service will be. I break everything down into prep days, transport plans, and on-site finishing. That could mean slow cooking beef the day before, vacuum sealing sauces, or pre-portioning desserts into jars or glasses for easy serving.
The goal is simple: get on-site and assemble with minimal fuss. Time is tight. Space is tighter. There is no margin for error.
Field Setups and Borrowed Sinks
One of the wildest events I ever cooked was a private ten-course tasting menu in a field overlooking the sea. We had a marquee, a generator, and a borrowed fridge powered by a dodgy extension cable. The wind was howling. The marquee flapped so hard it knocked over a stack of plates. I prepped by lantern light, and we served on wooden boards because the proper plates got stuck in traffic.
And yet—once the food hit the tables and the wine was flowing, no one noticed the chaos behind the scenes. That is the magic of it. Controlled mayhem that somehow lands just right.
Menu Planning With Flex
Cooking away from home base means flexibility is key. I build menus that can adapt. If I know fridge space will be limited, I lean into slow-cooked dishes or room temperature starters. If I am outside, I will avoid delicate garnishes that wilt in the heat or blow away in the wind.
One of the recipes in A Private Table that has become a go-to for these events is my roast beetroot salad with whipped goats’ cheese and toasted seeds. It travels well, holds up beautifully, and delivers big flavour without needing heat or last minute plating.
The Human Bit
Pop-ups are about more than the food. They are about atmosphere. The conversations, the communal tables, the feeling of something special happening just once. That is why I do not hide away during service. I talk to guests. I explain dishes. I share a drink afterwards. That connection is part of the experience—and it is what keeps people coming back.
I once cooked at a cider farm in Devon, where the whole event was a long communal table between apple trees. We served grilled mackerel with rhubarb, shoulder of pork with cider gravy, and a baked custard tart for pudding. Guests passed dishes around, chatted with strangers, and stayed until the candles burned low. It felt more like a family gathering than a restaurant night. That is what a great pop-up should feel like.
Team Effort, Every Time
No pop-up happens solo. I have a small but brilliant crew who help with service, logistics, and keeping the show on the road. From loading vans to plating at pace, they are the unsung heroes. You need a team you can trust, especially when you are miles from the nearest shop and something essential goes missing.
And yes, we always pack snacks. Feeding everyone else is great. But a hungry crew is a cranky crew.
What Guests Never See
The best compliment I get is when guests say, “That felt effortless.” Because that means we did our job. But behind every “effortless” evening is a week of graft, planning, checklists, and backup plans.
You do not just cook. You build. You transport. You risk the rain, the wind, and the unexpected. And then you serve up something memorable, as if none of the chaos ever happened.
Want to Host Something Unforgettable?
If you want to create a one-night-only kind of event—whether in a garden, a barn, or a borrowed field—I would love to be part of it. Let’s build something together that no one forgets.
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See you at the table 🍽️