Starting tonight is the first of many dinners hosted by James Sharman, former chef de partie at Tom Aikens, The Pawn and, most recently, Noma. Originally planned to take place in Salon No 10 in Central, the series of events will now take place in a former printing press in Sheung Wan, where Sharman and a team of four industry friends from around the world will be cooking and serving from now until February 6, 2016.

On the menu are dishes such as elderflower ricotta with burnt beetroot; hay-baked chicken with egg yolk ‘fudge’ and chervil; pickled strawberry trifle with lemon verbena and coconut.

The launch event is tonight, and we’ll be there – follow us on Instagram and Twitter to get a taste of the action, and check out what Sharman has to say about this culinary event.

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4 Things to Know About My Pop-Up

James Sharman, chef

• The other guys working at the pop-up are from many different walks of life.

Kevin McCrae is my business partner in the UK. We launched a London street food concept called Butcher and Brine, and he also trained under Tom Aikens (that's where we met).

William Wade I met at Noma – he was one of the interns on my team and currently works in Sydney.

Bart Szymcazk has trained in lots of famous London kitchens. His most recent role was as sous chef, under Lee Westcott at The Typing Room in London. (ed note: Lee previously headed up 22 Ships before moving back to London)

Trisha McCrae is the most tenacious restaurant manager I know. She keeps everyone in check! She has run London venues such as Soho House and Gaucho.

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4 Things to Know About My Pop-Up

James Sharman, chef

Almost all of the ingredients we’lll use are from the UK.

The only exception is seafood from Japan, which is just incredible in quality! We will also bring lots of the produce with us ourselves; for example Kevin has just flown in with foraged Douglas fir (pine) and lemon verbena. It allows us to use ingredients and have them fresher than a normal restaurant operation can. As a chef, this is one of the real advantages of running a pop-up restaurant.

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4 Things to Know About My Pop-Up

James Sharman, chef

It will be an interactive experience.

This pop-up dinner will be a dialogue between the guests, the chefs and the food. The concept will be a ‘sharing tasting menu’ each course will be served by us, at the tables as an elaborate display of the ingredients and where they have come from.

For example, the Scallops on a Beach dish will be served back in the shells they came from on a beach of seaweed, driftwood and pebbles. Its about creating a socially engaging experience between the diners, the chefs and the food.

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4 Things to Know About My Pop-Up

James Sharman, chef

The location – Soho Printing Press – is incredible.

The levels, the character and the way it made me feel the first time I walked through the door is the reason. I want the guests to feel the way I did when they see it. Don’t get me wrong, it’s a little rough around the edges, but it’s a pop up; that’s what the experience is all about.

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Tickets for the final nights of the James Sharman pop-up will go on sale at 12noon on January 20, 2016 here