Phil Marchant

Underground Food Project is an exciting new collaboration by Michelin-trained British chefs, Phil Marchant and Josh Raine.

The idea is simple - two chefs hosting a series of themed, pop-ups in businesses across Brisbane that match the style and characteristics of each business and space. The events may present something surprising or completely unexpected. They could possibly be outside the establishment’s usual working hours or they may offer something very familiar in a way which is quite different.

Think a whiskey-inspired breakfast at a boutique whiskey bar, an American BBQ dinner in a barber shop or a vegan tasting menu at a garden centre. The quality of the food is, and always will be, the main focus for Underground Food Project, with only the theme and location changing with each event.

Some pop-ups may be ticketed with individual details being revealed a few days beforehand, adding an element of mystery, whereas others may be promoted through social media and have a door charge.

The hope is to create a sense of anticipation as to what we will be doing next: what the theme will be; where it will be held; and most importantly, what the food will taste like.

Check out www.undergroundfoodproject.com or email info@undergroundfoodproject.com for more information.