An exciting project is brewing in Brisbane. Two British chefs: Phil Marchant and Josh Raine are popping up in Brisbane from March 29 and they’re not opening a restaurant.

Instead, they are taking gourmet experimentation to the next level with a series of culinary events in businesses that aren’t known for their food.  Each event will different from the others – think a whiskey-inspired breakfast in a boutique whiskey bar or an American barbecue in a barbershop.

Josh says that the pop-up events aim to provide a whole experience that is more than just food. He wants to create a fun, sociable environment that people will feel relaxed and comfortable in, while at the same time, challenge people’s perceptions of food, trying things they may not have tried before.

Josh and Phil are the real deal. Josh trained under Raymond Blanc and Gary Jones, later working as a sous chef at Brisbane’s Urbane. Phil learned the art of cooking seafood at the famous Rick Stein’s The Seafood Restaurant among other high end restaurants in London and Auckland.

Working in these high-pressure environments, Josh and Phil had a vision of creating food that was high end but more accessible. The brainchild is the Underground Food Project, the first event of which will be held this Sunday at Wandering Cooks where foodies can experience a taste of their vision.

Words by Nichola Davies