TJ Worrall Thompson, son of chef Antony Worrall Thompson, is to launch a pop-up dining series focusing on up-and-coming chefs.
The programme, named Root, kicks off in London on 15 July and will feature young industry talent cooking in intimate restaurant settings.
The first event will see chef Olly Oakley (pictured) cook for 30 people at Archie's London restaurant in Highgate.
Oakley trained at the Culinary Institute of Barcelona and staged at three-Michelin-starred El Celler de Can Roca in Girona and Frantzén in Stockholm.
He is planning to launch a restaurant venture in London Fields alongside an old Frantzen colleague later this year. His Root menu will combine flavours and techniques influenced by both Spanish cuisine and his time at Frantzén, with a hand-picked wine list and a selection of cocktails.
Worrall Thompson, who is assistant manager at Bao Soho, plans to run multiple Root pop-us with other chefs in different locations.
"Understandably, much of the focus in London's diverse range of restaurants is on the amazing head chefs across the city," said Worrall Thompson. "But there is so much talent not yet in the spotlight, so through our series of pop-up events, Root will showcase the finest up-and-coming talent set to shape the future of the capital's culinary scene."
Tickets for the first Root event, which takes place from 7pm to 11.30pm, will go live on 1 July at 10am through a link in the @root_ldn Instagram bio.
Oakley said: "Giving a platform to young chefs is rare in this industry, so I'm relishing the opportunity to be able to cook my own food and get stuck into the whole creative process that goes with it. We've got some awesome produce to work with and guests can expect dishes inspired from my time in both Spain and Sweden."