Igloos have made their way ten floors up to the Aviary rooftop. Talisker Whisky has joined the party to transform the space into their Scottish homeland, with rustic elements in the igloos, wild whisky cocktails and specially curated food platters.
From winter-proofed rooftops to one-day only immersive experiences and the coolest restaurants, never miss one of these one-off wonders ever again. This is our up-to-the-minute guide to the best London pop ups to check out.
Igloos have made their way ten floors up to the Aviary rooftop. Talisker Whisky has joined the party to transform the space into their Scottish homeland, with rustic elements in the igloos, wild whisky cocktails and specially curated food platters.
Queen of Hoxton has gone green for winter, turning the rooftop into the Emerald City. Once you’ve climbed up the yellow brick road to the rooftop wigwam, there are fire pits to cosy around, Kansas-style food to feast on, hot and cold green cocktails and a whole load of events including witch academy classes, winter witch craft markets and big green clothes swaps.
After popping up a couple of years ago, Glossier is back in town with another IRL store stocked full of goodies. As well as all the classic products, you’ll be able to test out newbies like the Glossier Play line, Futuredew oil-serum and Pro Tip eyeliner plus shop a London exclusive umbrella (with a fiver of each one sold going to the Young Women’s Trust). The space itself, inspired by traditional British social clubs, looks pretty mega too with secret doorways, floral patterns and a Glossier rooftop installation.
After popping up at The Hive in Cambridge Heath, Flat Earth Pizza, created by Rich Baker and Sarah Brading, has now set up shop at The Plough in Homerton, slinging pizzas Thursdays to Saturdays. The menu changes every month but what remains the same is their awesome pizza dough which is made using a combination of flours from E5 Bakehouse and Gilchester’s organic heritage stoneground flour. The heritage grains are free from any chemicals or mass market alterations so this is a pizza that you don’t have to feel too guilty about eating. Toppings are inventive too, with a range of fermented, foraged and wild ingredients – there’s blue cheese and pickles, nettle pesto with walnuts and elderberry balsamic, kimchi fiorentina, and garlic mushrooms with tarragon and pickled mushrooms. There’s vegan cheeses available too thanks to a collaboration with vegan cheese maker Kinda Co, and any leftover veg gets blitzed up to make crust dippers, so it’s low on food waste too.
