Conflict Café

A supper club from charity International Alert, which uses food from various regions to increase awareness of conflict and raise funds to help build peace around the world.

Various locations; grubclub.com/conflict-cafe

#CookForSyria Bake Off

A regular pop-up that’s part of the wider #CookForSyria initiative, raising funds and working with NEXTGen London to help raise money for children in Syria through food events.

Various locations; cookforsyria.com

Crické Food Experience

A regular supper club that aims to teach diners about the potential for insects as a sustainable food source.

Various locations; crickefood.com/food-experience

Flank

A pop-up restaurant in Old Spitalfields Market from restaurateur Tom Griffiths, championing the British nose-to-tail dining ethos through creative meat dishes.

Old Spitalfields Market, E1 6AA; oldspitalfieldsmarket.com/food-and-drink/flank

Featured Entry: #NCSupperClubs

A supper club founded and run by keen cook Nesan Thirunesan, which donates a portion of its profits to charitable causes and seeks to employ single, long-term unemployed parents who are seeking a move into the hospitality industry. Everything that can have a sustainable edge at #NCSupperClubs does: from the cutlery to the crockery, there's a strict ethos on using only eco-friendly and 100% biodegradable products. The aim behind the supper clubs, as well as socialising and having a platform on which to take part in the sustainable and ethical eating conversation, are about educating people on authentic Indian, Sri Lankan and Mauritian flavours.

Various locations; @ttnesan

Fodder

A roving food pop-up specialising in hyper-local, hyper-seasonal and wild ingredients from the British Isles.

Platform1, 71 Lordship Lane, SE22 8EP; facebook.com/fodderpopup

Nape

The dining arm of charcuterie maker and distributor Cannon & Cannon, specialising in cured meats from a network of high-welfare British producers.

Various locations; napelondon.com

Smoke & Salt

A fine-dining pop-up experience that foregrounds seasonal British produce, with a focus on smoking, curing and fermenting.

Pop Brixton, SW9 8PQ; smokeandsalt.com

Tiny Leaf

A residency at Mercato Metropolitano that repurposed otherwise wasted food in new and exciting vegetarian dishes.

Mercato Metropolitano, SE1 6DR; tinyleaflondon.com

wastED London

A pop-up from acclaimed chef Dan Barber, which used waste products in an eclectic and ambitious menu on the rooftop at Selfridges.

Selfridges, 400 Oxford Street, W1A 1AB; wastedlondon.com