More than 4,800 climbers have scaled the highest peak on Earth.
More than 4,800 climbers have scaled the highest peak on Earth.

Top chef James Sharman opens pop-up restaurant on Mount Everest

Taking dinner with a view to a new level

Rachel Hosie@rachel_hosie
Friday 18 November 2016 15:14

Just when you thought we’d reached peak pop-up, a new one comes along that raises the bar to new heights. Literally.

Former Noma chef and Tom Aikens protégé James Sharman will this December be hiking to the base camp of Mount Everest to build a restaurant like no other.

The ambitious venture is the latest in Sharman’s One Star House Party series which will see him hosting dinners in 20 countries over 20 months. Every month, he and his team of four friends (including a former manager of Soho House and a chef from the Ledbury) spend three weeks planning and building a restaurant and one week serving food.

Everest will be the 25-year-old chef’s fourth location in the series, after Beijing, Ho Chi Minh, and Bangkok, and is without a doubt the most adventurous so far.

“Since we began travelling from country to country, the food we have fallen in love with the most has been the food created under unique or challenging circumstances,” explains Sharman, adding that it’s been his experiences that have defined the food he’s discovered and the way he remembers it.

If cooking with the local ingredients wasn’t going to be challenging enough, at Everest Base Camp the team will face the added difficulty of trying not to freeze to death.

Sharman is planning on serving an authentic Nepalese menu, although details are yet to be revealed.

There are spaces for 15 adventurous foodies to join the 14-day trip (taking place from 10-23 December), but if you’re keen to bag a spot you’ll have to be prepared to hike to Everest Base Camp and shell out $1,050 (£848).

If Everest doesn’t tickle your tastebuds though, Sharman has plenty of other exciting locations planned for future dinner including Reykjavik, Tasmania and Buenos Aires.

And the innovative nature of the restaurants will prevail - in the new year, Sharman is planning to cook and serve a meal on a train travelling through India’s tea fields.

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