table&candle Arvostelua 

Great venues but the food is standard. It’s like mass catering event food. We paid with wine pairing and service £360 and it didn’t warrant a third of that cost :( I asked to see the chef and no one came. It’s a sham

I really love the idea of special Chef pop up restaurants held in varying locations, however on this occasion the experience felt overpriced and underprepared.
We visited Blighty Cafe in Highbury (Finsbury Park really, London) for Part 2: Ni Hao Ciao by Marta Sandini - Chinese Italian fusion, with wine pairings.
It was a hot day, during a well established heat wave, but no attempt had been made to cool the cafe (ie fans), so it was unpleasantly hot - we had to blow the candle out. The wine pairings were not very exciting, no one explained them to us (what we were drinking, why it was paired, where it was sourced from) and the servings were meagre - certainly not the 4 x 100ml advertised.
The food itself was ok, not particularly interesting or satisfying. The best item was actually the extra we bought - the Prawn Choux Bun, which had a recommended wine to pair with it but we were not offered this. The staff were friendly enough but not particularly attentive, they really just delivered the food and drinks and then requested a 10% service charge at the end, which we paid just so we could leave without fuss and get some fresh air. All in all it cost us around £250 (for 2) which definitely felt high for what we received.

Table and Candle with Mario Millios. Food was very average. Lacked depth and flavour - quite bland. The final course Ox Cheek Stifado was the opposite - overly rich plum type sauce. Not the flavours you would associate with Greece! Very overpriced and has put me off trying other pop ups with Table and Candle. Really underwhelmed sadly. Staff were attentive the only plus.

Took my fiancé to this pop up in Tooting. An unassuming daytime café had been turned into a gastronomic experience: 6 course tasting menu with excellent Japanese/French fusion cuisine, wine pairings and lovely staff. All at a very reasonable price for such good food.
It's such a clever business model: Table&Candle organises the venues, staff and presumably a central kitchen for food prep, while the chefs get on with creating excellent food. Great for chefs who want to expand their clientele and work on their recipes, great for cafes with kitchens who would otherwise be shut during the evenings, great for those who love good food and are excited by new names and flavours.