Pop-up and “collab” restaurant experiences, where chefs appear in another kitchen or location for a night or longer, have become increasingly common in the Irish food sector. We all know how it feels to share a domestic kitchen with a well-meaning helper, but how does this kind of arrangement work in a professional kitchen when chefs are at the top of their game?

Meeran Manzoor, executive head chef at Rare in Kinsale, Co Cork, recently hosted a pop-up event with Aishling Moore, head chef and founder of Goldie restaurant in Cork. He says he really enjoys the experience, but acknowledges that guest cheffing can require some time for all to settle in, to “get a sense of the place and the speed of the kitchen”.

“Every kitchen will have sections so, while it’s kitchen norm that ingredients are segregated, it is difficult to get your eyes used to the new set-up,” he says.

Meeran Manzoor, executive head chef at Rare at the Blue Haven Hotel, Kinsale, Co Cork. Photograph: Joleen Cronin

“However, I do find it exciting when a new chef comes into our kitchen – to see how they approach their craft, the discipline and the process. We have to make sure they feel comfortable as quickly as possible and have a fun time. I would encourage other chefs to try it, as it’s very exciting for the chefs and for the guests – it’s like double the treat as guests get to experience two sets of flavours and stories under one roof.

“So I think pop-ups provide a great opportunity to understand how other chefs approach their craft, the thought process behind it and to lear