Pop Up Dining in Devon at Kore in Ashburton

Are you a food lover and looking for something a bit different from your usual restaurant near or far? You might be after a one-off special event or pop up dining experience. Well let me introduce you to Pop Up Dining in Devon at Kore in Ashburton.

Pop (up) Culture

With pop-up dining events, you do not always know what you’re going to get. You might not know much about the chef and their reputation, whether they’re familiar with the kitchen they’re working in, or even what style of food they’ll be serving. That uncertainty can be part of the appeal, but it can also make booking a leap of faith.

During the early summer, a pop up event came up on my radar via DM from Chef Sam Billson, who asked if I wanted to pop along without any pressure to do any output – just come along and enjoy myself… and I was intrigued by this chef who had not been on my radar.

Chef Sam Billson and his Pop Up Dining Offering

Normally, Sam is busy running his private chef business, Luna & Finch, catering for his clients needs in their private residences or holiday homes.

Sam has his prep kitchen in Ashburton, which also has a beautifully designed bijou-restaurant dining room frontage. The interiors are simple but thoughtful, created by his partner – it feels earthy, intimate and effortlessly cosy. It’s a boutique space, but one that immediately puts you at ease. She was also in charge of the background music, which was perfectly pitched.

What makes Sam’s events different is that this isn’t a chef parachuting into an unfamiliar venue for a one-off service. With Kore, he isn’t simply cooking the food. He’s introducing dishes, interacting with diners and helping shape the entire experience.

There’s also an element of surprise that makes these evenings particularly special. The menu is revealed on the night itself, creating a sense of anticipation from the moment you walk through the door.

Guests are welcomed with a drink on arrival and asked to bring their own drinks with no corkage charge, which means the price for dinner is set, with no unknown extras. The result is a dining experience that feels relaxed, informal and wonderfully unpretentious.

You can view my Instagram reel here.

Why is it called Kore?

I asked Sam about why he chose the name Kore? “The name comes from the Greek goddess Kore (also known as Persephone), who represents the seasons, growth and renewal. We loved the connection to seasonal ingredients, nature and things evolving throughout the year, which felt like the perfect fit for what we’re creating.”

The Menu

We enjoyed a six-course menu that showcased Sam’s Michelin-trained, French-influenced approach to seasonal Devon ingredients but with a more relaxed bistro feel which I was pleased to see – beautiful and delicate yet hearty enough to fill your eager tummy! This was a food lovers delight!

FRESHLY BAKED FOCACCIA with Whipped Miso Butter (plus a surprise beetroot side)

SCALLOP CEVICHE with Coconut, Ginger, Peach, Apricot, Toasted Almond & Herb Oil

SEA BASS with Charred Heritage Tomatoes & Toasted Brioche Crumbs

MUSTARD-CRUSTED LAMB LOIN with Carrot Purée, Pomme Purée, Roasted Aubergine, Confit Tomatoes & Sumac Jus

LEMON & THYME with Torched Meringue

CHERRY & DARK CHOCOLATE With Vanilla Cream & Chocolate Soil

The Pop Up Dining Dishes

The evening began with freshly baked focaccia served alongside whipped miso butter and salt, accompanied by a surprise beetroot side that immediately set the tone for the night. Next came a beautifully delicate and balanced scallop ceviche featuring coconut, ginger, peach, apricot, toasted almond and herb oil, delivering freshness, sweetness and texture in equal measure.

The fish course saw sea bass paired with charred heritage tomatoes and toasted brioche crumbs before we moved on to a superb mustard-crusted lamb loin served with carrot purée, pomme purée, roasted aubergine, confit tomatoes and a deeply flavourful sumac jus. The tomatoes sang of summer, the sauce had depth and the fish was perfectly cooked. The lamb was unctuous, with pomme puree you’d happily just plough your face into if you could – no cutlery needed.

Then came not one but two desserts… first was lemon and thyme with torched meringue – bright and refreshing after the richness of the lamb. There was a little maple syrup in the dessert, to bring a bit of rich sweetness and depth alongside the lemon. The volume of happy noises in the room noticeably raised at this point.

Lastly, but by no means an afterthought, was a decadent cherry and dark chocolate with vanilla cream, chocolate soil, and a macaroon – there was even a surprise cherry element in the midst of that smooth main feature bringing the meal to a an indulgent close with Sam’s love and skill of patisserie fully showing off here.

The progression of the meal felt thoughtful and deliberate, moving from bright coastal flavours through to richer, more indulgent dishes before finishing with two exceptional desserts.

The joy in the mouth increased throughout the evening. The dishes evolved from warming, earthy mouthfuls to increasingly bold combinations of flavour and texture, culminating in desserts that absolutely slapped and made the guests happier and happier. The room was filled with chatter and clinking plates as diners happily scraped every last drop of remnants from their crockery.

More about Chef Sam Billson and kore, Ashburton

As I mentioned earlier, traditionally, chefs remain hidden in the kitchen while front-of-house staff lead guest interactions. Sam’s career path has made him comfortable stepping out from behind the pass and engaging directly with his diners.

It was something I found incredibly refreshing throughout the evening. He effortlessly moved between cooking and conversation, serving dishes himself and chatting with guests about ingredients, techniques and inspiration. His two front of house staff were on hand, whilst he had his eyes on the stove. He was very happy with me peering over the pass and disturbing him as I was equally hungry to learn more about him.

The Verdict?

I would wholeheartedly recommend it to anyone looking for something a little different from a traditional restaurant experience and I thought it was excellent value. I couldn’t not share it with everyone.

For any serious food lover out there looking for something a bit different, a pop up dining experience is a great way to enjoy a fleeting offering, from this well established chef.

His combination of exceptional food, genuine hospitality and an intimate setting that makes the experience so enjoyable.

When Sam hosts a pop-up, he’s not simply filling a gap in his diary; he’s carving out time from an incredibly busy freelance chef schedule to showcase his creativity, cook the food he wants to cook and invite people into his world for an evening. He is planning further events from pop up dinners, brunch and more.

Private Chef and Private Dining

On a separate note, if you’re visiting the area and staying in self catering, you can hire Sam under his Luna & Finch name, to cook for you and your group. He will travel further afield too. He can also cook for groups at kore if you prefer to convene and consume in his dining venue.

kore by Luna & Finch, 17 West Street, Ashburton, TQ13 7DT

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Luna & Finch

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Written by Lauren. 2026 © Disclosure – all images, unless otherwise stated are copyright of Dining Devon. For some of our visits we are invited or products are gifted, and are noted as such. This means we have been given something complimentary in exchange for our views in the hope of us sharing on our socials. This does not affect our opinions which are not seen or pre-approved by venues before we publish or share our experiences.