Open daily for three weeks from 9 September to 1 October, the temporary restaurant will feature a menu of organic, seasonal dishes created by head chef Leon Aarts.
Example dishes include kale caesar salad, Dutch hutspot (pork stew with roast vegetables) and Sunday roasts.
The pop-up will also raise money for local charity Weavers Adventure Playground and will host a series of special events over the course of the three weeks with its own farmers.
Walkers Crisps will open an immersive pop-up cafe for crisp sandwich lovers next month.
Read Event's overview of hybrid fruits and vegetables here.
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