POP-UP RESTAURANT – OCTOBER 5th & 6th starting at 6pm in Vancouver. Featuring the food of “Eat Wild Chef” from England, art by Siobhan Humston and music by Gregory Shea.

POP-UP RESTAURANT – OCTOBER 5th & 6th, 6pm –

Noah ‘Eat Wild Chef’@ Alley Pad Studio

On Wednesday & Thursday, October 5 & 6th, Visual Artist Siobhan Humston will be co-hosting with England’s exciting young Chef  Noah ‘Eat Wild Chef’, one of Vancouver’s first POP-UP RESTAURANT experiences! The focus is on organic, locally grown food combined to make amazing taste experiences but it’s the coupling of Chef Noah’s experience and the setting of an amazing 1000 square foot warehouse style studio with jazz pianist Gregory Shea, that will make this event something that you don’t want to miss!!

$40 includes a three course meal, live music & a preview of fresh new paintings.Check out http://www.guestaurant.com/eventdetail?799-Info for the menu details and to reserve your seat for the evening. Easy reservation through Guestaurant and Paypal!

~Noah (EatWild Chef) trained in London, England and has worked at some of the best gastro pubs in the UK. His main emphasis is keeping to the seasons, using only locally sourced, organic fare.
With his food events he is also eager to break boundaries from the traditional restaurant types, “Big, bold, artistic spaces by day can be transformed by night into atmospherically lit, cauldrons of social activity”.

~Visual artist Siobhan Humston has resided in the live/work studio ALLEY PAD STUDIO, a former clothing factory in the Commercial Drive neighbourhood since 2008 and has been hostd dozens of home concerts, book readings, film night and open studios. With its sixteen foot ceilings, one-thousand square foot studio space and back lane entrance, it is a loft in the true sense of the word: spacious, unique and raw. She has shown her work in solo & group exhibitions in Canada, USA & Europe and is represented in Canada by Herringer Kiss Gallery in Calgary and Parts Gallery in Toronto.

~Pianist Gregory Shea has performed professionally for many years in clubs and aboard five star luxury ships, both as a band leader and as a solo guest entertainer. Mr. Shea now resides in Vancouver where he performs as a solo lounge pianist in many upscale hotels, offering audiences a wide variety of classic jazz standards and ole style New Orleans blues delivered in the tradition of Nat King Cole, Frank Sinatra and Dr. John. His soulful tunes add spice to any dish.



POP-UP RESTAURANTS, a brief synopsis from some UK press

“Does restaurant quality food need to be confined to the traditional restaurant model?  The answer is quickly becoming no.  With the influx of pop-up restaurants and roving supper clubs, the landscape of New York’s dining scene seems to be shifting.  Pop-ups give temporary homes to novel ideas and unique talent that may not have the resources to plunk down capital on a permanent home.

A pop-up restaurant is a temporary restaurant installation. It could be a try out for a more permanent restaurant, something more like a “food exhibit”, or a one-night stand.”


“You never know what to expect at pop-up restaurants. They are intimate and, usually, informal. You eat only what the chef loves to cook, and you sit wherever there is space on the tables. Since late 2008, London has seen a profusion of pop-ups, popular not only because they represent good value for money but also because they open only briefly in places where you would not normally go, such as Frank’s Bar on the 10th floor of a multistorey car-park in Peckham.” 


“Although hot in London, these underground eateries are not new. In the US, roving supper clubs such as The Ghetto Gourmet and Red Box Bistro have sizzling reputations and serious waiting lists. In Cuba, paladares are as much part of the culture as cigars and mojitos. It’s tempting to think that modern supper clubs are just glorified dinner parties, but the unstoppable American Jim Haynes proves this is a myth. He has been running a weekly restaurant from his apartment in Paris for 30 years and has seen 130,000 people pass though his doors.

There’s something both anarchic and liberating about just going for it and when you start off in an underground fashion (no fire doors, drinks licence etc). There is a huge amount of trust involved. But, as one of the pioneers behind the zeitgeist of underground eating in Britain, MsMarmiteLover, explains, this is part of the appeal. “In a restaurant there’s a divide between the customer and the kitchen. I like the transparency of a home restaurant; you can visit the kitchen, chat to the chef … if things are busy and you need water, you can get it yourself. It breaks down the barriers that exist in usual restaurants.”




For more information and/or to arrange an interview with the chef, artist or musician, please contact Kimberly Plumley at Publicity Mavens at 250-390-9285 or via email at kim@publicitymavens.com.