Experience a pop up restaurant first hand in this second part of Olia Hercules’ adventure in Leeds. Both behind the scenes, front of house and as the very lucky diners, any myths that Eastern European food is grey, brown and unappetising are completely dispelled. If being a chef in a restaurant is like live theatre every night then this really is the sharp end. It’s a one off, to a new crowd, and for a cause that matters. Green borscht, super garlicky poussins, Georgian beans, chopped beetroot salad, soviet pickled carrots. All accompanied by sourdough made by Olia’s friend with natural yeast from the Ukraine (tasting of the Ukrainian meadow) and followed by Ukrainian baked cheesecake with a very English twist - rhubarb and strawberry compote.