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Food News: The Night Circus Pop-Up Restaurant Comes To Kent

Night Circus Pop-Up Restaurant

Comes To Kent Courtesy of

Home Gurr'Own&Holmsted Events


January 2018, Kent, United Kingdom: On the 16thand 17thFebruary 2018, the Night Circus will ‘arrive without warning' in Kent...

‘No announcements precede it. It is simply there, when yesterday it was not.' -- The Night Circus, by Erin Morgenstern (the inspiration behind the Pop-Up's theme)

Within the black-and-white striped canvas tents, tucked away on a Kent hillside, two hundred people will have the enviable opportunity to experience breath-taking sights and an enchanting five-course rustic feast. The Pop-Up Restaurant in Kent is set to return once again in February for two nights only with an exciting Night Circus theme. The event quickly sold out following the incredible success of previous Pop-Ups and the wonderful reputation of Nicci Gurr, Chef/Owner of Home Gurr'Own, and her dedicated team.

[image]"With the Pop-Up menu, I wanted a chance not only to celebrate the best of Kent but to experiment with new flavours and techniques - giving our guests something different to enjoy. For example, the main course, includes a fillet of lamb cold smoked - the smoking process takes time but is worth it, offering guests this unique smoky flavour. Likewise, we've taken a traditional dessert - Rhubarb and Custard - and fused it with a crème brûlée. Again, something different foodies will love to try."- Nicci Gurr, Owner/Chef, Home Gurr'Own

Home Gurr'Own is very much a family affair. Nicci, her husband Julian, and their two young daughters, live on the smallholding surrounded by vegetables and flowers, pigs and sheep, chickens and geese! Nicci has been a chef for more than 20 years. She started her career working with Albert Roux of Roux Fine Dining in London. In 2006, they moved out of London to start the catering business and run the smallholding in Cranbrook, Kent. Plenty of the ingredients used at their events is sourced from their own land, or locally. [image]

"I always start with the basics when it comes to cooking and this means finding the freshest finest local ingredients. I use ingredients grown on our smallholding but I'm also passionate about sourcing further ingredients locally." --Nicci Gurr, Owner/Chef, Home Gurr'Own


Notes to editors:

A very limited number of press tickets have been allocated. For more information about the Night Circus Pop-Up Restaurant, or to request an interview with Nicci Gurr (we could arrange for journalists and photographers to interview Nicci at her home/business before or after the February Pop-Up), please get in

Home Gurr'Own contact:

Nicci Gurr (Chef/Owner) Tel: 0774 7816541


The Night Circus Popup Restaurant is also available as a corporate package

If you are a business or event organiser planning a corporate event for 2018 or 2019 please get in touch about our ‘Pop Up Night Circus themed corporate packages'. Requires a minimum of 100 guests.



The Pop-Up will be held in Tipis supplied and erected by Holmsted Events



Supplied by ZenZero Events

  • Aerial Performers

Bringing the spectacle of circus to your event with aerial acts and performances

  • Fire Performers

A stunning art form that will amaze and excite with a dramatic and breath-taking fire performances

  • Stilt Performers

Recreate the thrill of the circus with the Ring Leader capturing attention from great heights.


Night Circus Pop-Up Restaurant Menu

Served from 7pm

Arrival Cocktail

Earl Grey Gin & Tonic -or- Coffee Vodka Martini


Served from 8pm


Scotched Quails Eggs (v)

Scotched Quails eggs of Chargrilled Cauliflower and Beetroot and Horseradish, with a red pepper coulis and peppery salad leaves

With oven warm black olive bread

Served with warm black olive sour dough bread containing capers and olives. (Handmade by the Light House Bakery, East Sussex)

Homemade Lime and Fresh Mint Sorbet


Smoked Fillet of Lamb

Smoked fillet of lamb, sliced and served on a bed of Jerusalem Artichoke, and leek pearl barley risotto topped with warm pickled vegetables and crispy kale

Trio of Dhal (v)

Three styles and textures of Dhal made with split pea, red lentils, and chick peas garlic mild spices and coconut milk.
Served with a seasonal chargrilled vegetable rice


Rhubarb and Custard

Layers of new season Rhubarb, topped with a crème brûlée, and biscuit crumble top

To finish

Tea & Coffee with petit fours

Freshly ground Fair Trade coffee and teas served with a selection of rich chocolate petit fours