WHAT happens when budding entrepreneurs have plenty of vision but rather less of the all-important cash?

Since the strictures of the recession poured cold water on enterprise, those with passion and ideas have had to become inventive to realise their dreams.

And all over the country, and Herefordshire is no exception, the simple answer has been a temporary business site. Enter the "pop-up".

The Hereford cityscape now includes the likes of the Beefy Boys, four energetic thirtysomethings, all Aylestone High School old boys, and part of what they describe as a "real explosion" in this new food experience.

They are joined by Hereford brothers Edwin and Dorian Kirk who also had a burning desire to set tastebuds wagging in their hometown.

They drew up business plans, but the banks wouldn't talk.

"With no-one willing to lend, you have to prove you can do it," said 27-year-old Dorian. "If you don't have huge amounts of cash, you have to start within your means."

He admitted the journey has been tough, but the pop-up run by the Kirks and their business partner, Jon Stead has led to greater things.

A Rule of Tum is now comfortably settled in Aubrey Street, and a second enterprise, The Bookshop, is opening shortly next door.

In this former charity bookshop, customers will find tapas and Sunday lunches, as well as talks and advisory sessions for other would-be entrepreneurs.

"It's an unselfish goal," said Dorian. "We want Herefordshire to be better, and inspire people to do great things.

"When we started, the pop-up concept was alien, but the tide is turning and now things are bubbling."

Dorian went through a three-year catering course in Hereford, before gaining catering experience in Australia and London.

His first county pop-up consisted of a supper club at Dunkerton's cider business near Pembridge, closely followed by a gig at the Beer in Hand pub in Hereford.

"We built a kitchen in there and had 'burger Thursday'," he said. "And by then the Rule of Tum pop-up was alive and kicking.

"Our journey has been hard, there's not much time for a social life, but we have created something I am proud of."

Michelle Morgan is another chef making a name for herself within the city's food circles.

She works within Herefordshire Council's communications department and, in her spare time, runs a French pop-up called Michell Et Al.

"Pop ups create such an exciting vibe," explained Michelle, who has brought her pop up to the Britannia and Victory pubs in Hereford.

"Sales of alcohol go up so everybody wins," she added.

The Beefy Boys, who have sold their burgers in the Volunteer, the Barrels and the Jailhouse nightclub, certainly echo that view.

They started cooking "out of need" when planning a barbecue for 36-year-old Daniel Mayo-Evans' engagement in 2011.

Unimpressed by what was on offer, the "boys" decided to handle it themselves.

They built a barbecue, carried out some research and, most importantly, their burgers went down a treat.

"We thought we should do more," said 31-year-old Christian Williams.

Practising through the winter – cooking in the snow – they took part in Grillstock, a Bristol-based competition. "None of us were trained but we found ourselves against blokes from around the world," said Christian. Placed eleventh out of 20 teams gave them the green light.

The friends returned to the South West the following year and left as champions before, helped by sponsorship from Wye Valley Brewery, they scored top marks in the world burger championships in Las Vegas.

"At first it was an excuse to hang out together, now it's a real job," said Christian. The Beefy Boys source their meat from a farm at Winforton, their sourdough buns from a Bishops Frome bakery, and they make their own sauces. They have now set up a residency at the Left Bank in Hereford.

"We turn out the best food we can," Christian explained.

"Our ethos is 'fun but no cutting corners'." Their busy schedule gives no time for socialising. "We were four friends, now we're four colleagues - and we're all pinching ourselves!"