I’ve got to be honest - these past few weeks selling my pop-up dinner have really pushed me out of my comfort zone. In an ideal world, I’d just cook and share foodie experiences with my guests. My biggest challenge in this business is to reach the right niche who share the same passion as me about food and everything around it. I felt vulnerable and exposed through the process of planning. I knew I was making progress, and I don’t even try to hide it at this point, doing something first is terribly hard.
Being organised and triple check everything helped. Prepping and cooking the dishes helped. Switching on the extraction after we arrived at the venue helped. Years and years of constantly listening the white noise of extractions at the background made its toll, it calms me, it is something I am used to.
We greeted the guests, talked about the sparkling wine from Flint Vineyard, we set them down, offered wine pairing, I started to cook, we served the dishes, I talked about the dishes, I was radiating confidence like never before, I put up a show before the main course because I sprayed the dining room with thyme hydrolat to make sure the guests’ nose is full of the aroma of the herb I used for cooking the lamb. All for the wow factor. It was something different.
You cannot be for everyone and, while my food has to represent me, ultimately the opinion that matter most is the guests’.
“The food was exquisite, the wine pairing was spot on, and the other participants were fun and engaging. Can’t wait to do another Eniko meal.”
“An absolutely fantastic experience with beautifully presented and cooked food. It begs the question as to whether a Michelin star has ever been awarded to a pop up restaurant? If not this could be the first.”
This event took place on the 23rd November 2024, at Little Massingham Manor (Norfolk).
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