The pop-up restaurant, located by the river, will have a selection of tasty bites made by the apprentices who work alongside head chef Simon Boyle at Brigade.
The delicious morsels will include items such as their mini burgers, risotto balls, Prosecco & Pimms jellies and for dessert homemade ice creams.
The pop-up restaurant will be taking donations for the Beyond Food Foundation which inspires people who are at risk of or have experienced homelessness to gain meaningful employment.
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