10th May 2015
Dublin Pop Up is an innovative fine dining events company which plays with traditional dining formats through dramatic food and unique locations.
Having always put emphasis on Irish produce our company began by hosting supper clubs and guerrilla dining experiences using social media as a means to spread the good word of our food. Through dramatic appearance, appetite for design and our shared-plates eating style, we bring an entirely new dimension to dining in Ireland.
Along with the events we host and create, we have come to work with many food and drink companies to create unique and innovative menus to accompany various products such as the Guinness Brewer’s Project, where six dishes accompanied two new Guinness products, the exceptionally sensory experience with Heineken Dine in the Dark, where 100 blindfolded diners crunched and slurped their way through a 7 course textural menu in the pitch black of the crypt at Christchurch and The Secret Garden in May 2014. For The Secret Garden, every service was fully booked. By the end of the five day stint, 900 hungry people had been served, and the ‘secret’ was revealed. The most talked about food in the city had been sourced from Lidl and the chefs behind the most talked about secret were Dublin Pop Up.
Chefs Cúán Greene and Harry Colley both met in the Dublin Institute of Technology where they studied Culinary Arts. Dublin Pop Up was set up in 2013 while the two chefs were in their final year. Cúán began cooking at a young age, growing up in France where he began his training. He has worked in Michelin Star Restaurants such as Thorntons in Dublin, as well as working as the assistant creative chef in the laboratories of 3 star Michelin Restaurant Quique Dacosta in Valencia, Spain. Harry has spent time working under the likes of Conrad Gallagher in La Stampa, Richard Corrigan’s Bentley’s in London and Mugaritz sister restaurant Ni Neu in San Sebastian.