Chef James Sharman (previously of NOMA and trained by Tom Aikens), plans to spend the next 20 months traveling to 20 different countries and setting up a different pop-up restaurant in each one. Stopping everywhere from Nepal Base Camp to Mexico City, James and his team will write a menu for each city inspired by their experiences and using local ingredients. The chefs will serve each plate personally, talking the diners through the inspiration and story behind each dish.

Follow their epic journey on the OSHP website