Operator Q&A: Jimmy Garcia, Jimmy's Pop-Ups

Jimmy Garcia, the king of culinary pop-ups and luxury catering, talks tastes, trends and bringing an Alpine-inspired restaurant retreat to Somerset House this winter

Dine Out (DO): So, Jimmy – as one of the busiest men in hospitality, can you tell us a bit about the various foodie bits and bobs you’ve got going on right now?
Jimmy Garcia (JG): Well, one side of our business is catering for corporate and private events all over Europe, which does keep us pretty busy!
Then, we’ve got Jimmy’s BBQ Club on the South Bank, now in its ninth year. We have Big Green Egg barbecues in the middle of each table and we do an interactive six-course tasting menu, where the protein is cooked right in front of guests. We also serve street food and have a bar with seating for about 200, which is perfect for the summer.
Our cocktail bar, Ten, is situated opposite, offering 10 cocktails using products all sourced from within 10 miles of the venue itself, celebrating the very best of London’s drinks.
Then, in October, the BBQ Club will turn into Fire & Fromage, focusing on fire pits, raclette burgers and lots of lovely winter warmers. We’re also the food and beverage partner for the skate at Somerset House. On top of running the bar next to the skate lounge, we’ll also launch an alpine-themed restaurant called The Chalet. There, we’ll be doing traditional raclette; a big old melting block of cheese for the table with all your sides – charcuterie, potatoes, all the gubbins, really!

DO: What is it you love most about catering and hospitality?
JG: No two days are the same, whether it’s interesting guests, amazing events or cool ideas. We’re quite fortunate in that, if we like something, we can just go for it. We’re not beholden to rules or a big board structure, which makes us quite dynamic. I also just think that the work we do is really good fun!

DO: What makes a successful pop-up concept?
JG: Firstly, a good idea. It’s got to be something that catches people’s attention, but I also think simplicity is key when it comes to pop-ups. Going into the busy pop-up season, you don’t really have much time to train staff before you open. It can sometimes be a bit of a baptism of fire, so it’s important to keep things simple and tasty so you can hit the ground running for the short period you’re operating.
It’s all about doing a few things really well – and, of course, giving the people what they want!

DO: What are the biggest tastes and trends currently influencing consumer dining decisions?
JG: There’s been a real shift towards familiar comfort food, done in a refined and elevated way. We’re seeing this a lot with our private events – guests seeking fried chicken with Exmoor caviar, chives and crème fraîche, for example. One of our most popular canapés at the moment is steak tartare served in a tallow croustade and topped with a Big Mac emulsion. It’s got all the flavours of a juicy Big Mac but it’s a beautifully presented steak tartare. That seems to be the way people are going.

DO: With your partnership with Somerset House, you must be excited about the festive season approaching. Can you spill any more details on what’s coming up?
JG: On top of the traditional raclette set-up in the restaurant this year, we’re going to have lots of food huts cooking up treats next to the ice-skating rink. We’ll have two private dining rooms and will be able to cater for groups of 18 up to 100 people. It will be the perfect date spot, but also a great space for a Christmas get-together with your mates. You can go for a skate and then have a cheesy dinner. What more could you want?

DO: Million-dollar question here, Jimmy – what’s your ultimate Christmas dish?
JG: I’m a big suckling pig fan at Christmas; that’s always nice. At my house last year, we had one on the barbecue on Boxing Day. It’s a favourite of ours. But I’m also a roast ham and turkey guy, to be honest.

DO: A bit of a festive traditionalist, then?
JG: Well, if it ain’t broke and all that!

DO: Amen! And finally, Jimmy, is there anything else our readers should be looking out for from you guys in the not-too-distant future?
JG: Yeah, we’ve got some exciting concepts on the horizon coming into 2026 as we look to expand the BBQ Club, hopefully branching out into new areas as well. So, watch this space!

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