About Mr Hari Covert

I am a passionate foodie, former chef and also ex hotel & restaurant inspector. I have been immersed in food for over forty years so its been a lifetimes work...

Where’s the service…?

I recently paid a visit to a local newly reopened garden centre that has undergone a major capital expenditure and boasts a new restaurant called “Kitchen”.

Now call me old fashioned but to me a restaurant is one where one expects a level of service and there now seems to me a real movement in these type of places to make the experience totally devoid of all service.

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We the customer are herded into slow moving dithering lines bombarded with choice and herded like sheep to a till where there is a lack of social interaction with the customer as they are tasked to fleece you of your money as quickly as they can.

The amount of money they have spent here to make the place look stunning and it has given it a real sense of theatre but the one thing lacking was for me a real basic. Service.

I absolutely abhor the self service concept these and many like minded places adopt and their argument is they are cheaper to run as staffing levels are less. Well as a customer I can tell you they are totally wrong.

From the moment we arrived they had staff plentiful all looking as though they were busy but the whole concept was flawed as they did little to direct the customer as to how to order their food. A small queue to pay at a till ensued and the hot food ordered duly got cold – another pet hate.

They were not that busy and I could imagine it would be carnage when they are.

The local butcher that has a major concession within the food hall showcased his sausages on the menu and whilst they might look good they were pretty average and tasteless. Items in the food hall that tempted my wife could not be purchased and eaten in the restaurant… where’s the logic in that?

My wife in a wheelchair had no way of independently gathering her desired purchase and payment as there was no where to place her tray – obviously no thought had been given to this sector and for that matter for a single parent with young children as well would similarly struggle to collect their food and make payment.

An open plan kitchen revealed a plethora of staff and management seemed to be visible and hands on but for me it all lacked a soul or character. It looks fabulous but failed to deliver a memorable experience. If it had been mine a smaller menu and full table service approach would have made this place something to be proud of and very memorable.

It can be done, they should look at a place not that far from them called the The Twig and Spoon. It very nearly went the same route but a last minute ownership decision to provide full table service meant they have created something far more pleasurable and commendable than yet another self serve nondescript cafe.

Who ever makes these decisions might think on paper they look good but operationally they need to think the process through as to what sort of customer service do they truly offer.

They have totally missed an opportunity to provide a unique and I am sure very profitable eating establishment…maybe one day they will learn or perhaps there will be customer revolution and the masses will rise up and boycott them… then again!

“Carne Argentina Unica” or CAU to you and me…

Well it was with some excitement I had a booking in the newly opened restaurant CAU in central Tunbridge Wells. I had known the property for quite a few years and had been instrumental in possibly it’s first incarnation as an eatery when it was a travel agents & restaurant as “Travel 101″ before then becoming a Burger King. Then hence a variety of eating and drinking establishments.

I think now as CAU there has obviously been some “Blue Sky” thinking and the makeover of the premises has undergone is major – Blue Sky with clouds murals on the walls and modern cloud shaped lamps over the bar counter along with some pretty funky contemporary decor and lighting. Black tables with black and white leather swivel chairs all add to the funky and modernistic decor.

The open plan kitchen provides a sense of theatre but at times a bit of a “blue fug” as opposed to “Blue Sky” appeared as the grilling caused the room to smoke up!

So how was my visit… well having booked a table (very easy and efficient on line with Top Table) we arrived possibly about ten minutes late to find our allotted table was by the entrance door. Not particularly conducive or welcomed – they however changed it quickly to a table in the centre of the room with a good view of the kitchen.

Down to the menu and our choices… Our waiter explained the concept of the Argentinean inspired food with small tapas style starters and then a range of steak dishes as mains. (there are other dishes such as Chicken and Fish for the non carnivores)   We remarked the weight sizes for the steaks seemed huge – the Lomito cut at a whopping 440g and the Asado de Chorizo at 500g and inquired were they designed to be for two people? He remarked normally one person would order and consume! Tunbridge Wells obviously has gargantuan appetites!

We kicked off with a selection of small plates to share… The Belly of Pork Tempura, Empanadas – we chose the spicy ground beef & onion and the Spanish Chorizo & Cream Cheese. Then finally Anticuchos Skewer of Marinated Chicken with Guacamole. Presentation was simple and stylish the tempura was a generous portion of five hunks of tender pork in a crisp batter. The BBQ style CAUchup with it was much needed as we both felt the pork lacked something in terms of flavour. The Empanadas were well made and we preferred the beef one as it packed more of a flavour punch and whilst the chicken skewer was also well executed it was just a touch under seasoned.

Our main course choices were the same with the Tapa de Cuadril – a top rump steak cut into thin steaks just flash grilled. We chose triple cooked chunky chips and a house special of “Causlaw” plus a small side salad to share as the additions. There was also some assorted sauces to choose from as well but with an additional charge. In fact the whole menu might seem initially quite good value but it is all the add-ons that could quite easily bump up the cost per person.

The steak we consumed was OK, not outstanding or that memorable. The seasoning was a little light and whilst the steak was cut thin it was for me very slightly overcooked and some pieces were even tough to eat. Triple cooked chips were OK – again not memorable – the highlight for me was the Causlaw that was made from finely shredded red cabbage.

Overall I have to say it was not a meal that excited us in every way, service was friendly and attentive, check backs were regular and possibly too many requests as to everything all OK. The room is noisy with loud music when quiet and when full of diners the conversation noise drowns out the music.

I however will be going back as it would be unfair to judge totally from this sole visit and when you compare it to their competitor down the road from them in the form of “Côte” this place will be a welcome addition to the town and fulfils a need.

The Argentinean theme is interesting and different but I am not sure whether importing the “Ice Creams” from this said country will go down well with the “food miles conscious” residents of Tunbridge Wells when they have a local supplier of quality ice creams on their door step that could make to their specification.

I will certainly go back “en famille” next time, but for me the jury is still out a bit and whilst I have read good reviews from others I will reserve my final judgement.

It is welcoming to see something else open in the town and I am sure it will flourish especially when you see how busy it was on the night we were there.

www.caurestaurants.com

Mmmm… Hari Dinners are back…

Hari Covert LogoWell we have been touched and appreciative of all the generous offers of venues for our Supper Club having been victims of the Christmas Day flooding.

We have had to move out of our home and are likely to be out until at least mid summer as it dries out and gets re-instated.

We currently are busy doing a couple of private dinners over the next month in people’s homes as we get our lives back to some semblance of normality and routine.

Our first public “pop up” will now happen on Friday 28th and Saturday 29th March in a Yalding venue (You will be informed where once your booking is confirmed)

Our next date will then be Saturday 3rd May (if demand is sufficient then also possibly Friday 2nd as well) and we will be using a very nice property at the top of Linton Hill on the outskirts of Maidstone.

Then Friday 30th and Saturday 31st May again back in another secret Yalding venue. We will publish menus etc in due course for the May dinner events but for the March dinner we will be cooking a four course meal that will highlight some good seasonal produce. It will also be pretty much vegetarian friendly as well apart from the first course where will happily also provide a substitute dish for those that so desire. We are also happy to accept booking for any of these events now so please complete the booking form at the end of this post to reserve those places as we are limited to ten persons each night as the venue hosts rightfully get two places for themselves.

So for our March dinners we thought we would start the meal with a classic Jambon Persille… Ham Hocks slow cooked and chopped then added to the stock with an abundance of freshly chopped parsley and garlic and then set. We will serve this with a mustard and caper mayonnaise dressing and salad leaves. If you would prefer a veggie option then please state at the time of booking.

Our next course will be one of my favourites. A freshly made risotto of roasted butter nut squash. The creamy risotto will have the addition of roasted squash and a sprinkling  of Parmesan. We will then serve a freshly poached fillet of Salmon that we will serve with a very light beurre blanc sauce with an abundance of freshly chopped herbs. It will be served with some simple baby new potatoes and then a melange of spring vegetables including some haricot verts … well it has to does it not?

Finally dessert will be a warm Almond Frangipane Tart served with a scoop of Vanilla Ice Cream and of course a glass of our ubiquitous Muscat de Rivesaltes.

Coffee will be served along with some Petit Fours to complete the meal. If you wish to reserve spaces for either evening then please just complete the booking form below. We normally will contact you within 24/48 hours to take a credit card number to confirm the booking.

If you wish to book the later dates in May then please pick the date required on the booking form and we will contact you to confirm.

Friday 28th & Saturday 29th March – Venue in Yalding

Arrival 7:30pm

Dinner 8:00pm prompt

Suggested donation £40 per person service not included.

Menu

Welcome Drink & Nibbles

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Jambon Persille with Mustard & Caper Dressing and Salad Leaves

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Roasted Butternut Squash Risotto

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Poached fillet of Salmon with a herb beurre blanc

New Potatoes & Vegetable Medley

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Warm Almond Frangipane Tartlet with Vanilla Ice Cream

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Coffee & Petit Fours

Menu subject to market purchases and ingredient availability

Raindrops keep falling on my head…

Some of you may not be aware but as of Christmas Eve we were victims of the “Christmas Floods” and our home venue was seriously flooded… Our home was not expected to flood as it was built to withstand water levels akin to those seen in 2000 but on this occasion levels were a foot and half higher so we had some nine inches of flood water in our kitchen and dining area.

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This has provided us with some rather daunting challenges – finding temporary accommodation for my wife and daughter that will be close enough to monitor renovations and then also not impact too much on our lives. We would also not be able to continue with our pop up dinners as this would be contravening our tenancy agreement in our temporary home.

So what is the solution?  Well we felt the best way to spread the word about this would be to turn to you, our existing and potential customers, by laying down the gauntlet.

We will bring the world of secret suppers to you.

The idea is this.  As we have previously done two nights together in our own venue we thought we would do Hari in your own place in a similar way – ideally a Friday and Saturday night with 12 diners each night although we can be completely flexible on numbers and days.  In return we would offer you 2 places free of charge each night we cook at yours.

We are happy to do this anywhere in Kent and will happily discuss the arrangements and appraise the feasibility with you directly.  We already have some very kind offers and will be putting together a diary of events in the next week or so.  We will once finalised then open bookings for all dates so it will be a first come first served!

If you should be interested in providing a venue then please complete the following form and we will contact you directly to discuss in more depth.

Hari Covert

PS The title of this post is because this is currently Mrs HC’s mobile ring tone… she is having a laugh!

Jingle Bells – ’tis the season to be jolly…

Well for our Christmas menu we felt we would not go too festive as I am sure you will all have had enough of the “Turkey and Tinsel” by the time the big day comes. We have only the one night this year on Saturday December 14th as the Friday 13th we have a private dinner.

So what can you expect this year…

We will kick the meal off with some seasonal nibbles and a welcome glass and then for the first course we will serve a home-made Pork Terrine studded with Apricots and served with a simple green bean and toasted hazelnut salad garnish. A home-made relish that will incorporate cranberries will complete the starter to this festive meal.

For the main course we have decided to serve a classic beef dish. We will use beef topside and make what are commonly known as Beef Olives. The thin slices of steak are served with a sausage meat stuffing that is laced with wild mushrooms, a smoked sausage, juniper berries and herbs. Slowly cooked in a rich red wine based sauce it means this is a heart warming and filling dish that will go perfectly with some creamy mashed potatoes and then some braised red cabbage as well.

We will then serve up a selection of cheeses with our porridge oat biscuits and our home-made banana  jam. Cheese selection is normally made up of a Hard, soft, blue and goats cheese – we will just have to see what we can find but will ensure it is a good interesting mix!

Finally to complete the meal it will be what we are terming a “Citric choice”… an unctuous lemon posset of double cream laced with Lemon juice, then a lime and Mascarpone Cheesecake that has a fresh zingy taste with a ginger nut biscuit base and finally some brandy soaked marinated oranges that we will serve with a small scoop of chocolate & wasabi sorbet from Taywells.

To complete the meal with coffee some festive stollen and iced schnapps will complete the meal.

So what better way to start your Christmas festivities. We will then be opening again after the Xmas break in January and we hope to publish a programme soon of what we are planning for 2014.

Saturday 14th December

Arrival 7:30pm Welcome Drink & Nibbles

Dinner 8:00pm

Suggest Donation of £35 per person service not included

Menu

Pork Terrine with dried Apricots

Green Bean & Hazelnut Salad Cranberry Relish

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Braised Beef Olive

Creamed Potatoes

Braised Red Cabbage

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Hari’s Selection of Cheeses with Porridge Oat Biscuits

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“Citric Choice”

Lemon Posset, Lime & Mascarpone Cheesecake,

Brandied Oranges with Chocolate & Wasabi Sorbet

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Coffee, Iced Schnapps & Mini Stollen

Menu subject to Market Purchases and Ingredient Availability

FULLY BOOKED – WAITING LIST ONLY

Nur für eine Nacht…

Well we will be opening for one night only in November as Mrs HC has managed to double book us with us off to see Cabaret at the Assembly Hall in Tunbrdige Wells with the cabaretinfamous Will Young in the Emcee role on the Saturday night!

So in homage to the Berlin set musical I thought a German theme would be fitting to get us into the mood for our Saturday night excursion. We thought also as we are fast approaching the festive season and the expense of it all we would try and do this “one night only” event a little cheaper as we will only serve three courses.

With a welcome Glühwein and simple nibbles we will kick the meal off with a heart warming Goulasch Suppen, a beef based soup of paprika and diced vegetables will be a heart warming start.

We will then do a traditional Sauerkraut as the main course. The pickled preserved cabbage will be served with classic smoked sausage, Smoked ham and Speck simply served with some boiled potatoes and assorted mustards.

To complete the meal we will serve something inspired by those lovely German spiced Christmas biscuits known as “Spekulatius” – a light Tiramisu inspired dessert with Quark, Mascarpone  and raspberries will provide a lighter finish to this meal, our normal glass of Muscat de Rivesaltes will go well with this pudding.

With coffee we will serve some simple petit fours. So Wilkommen one and all… Nur für eine Nacht…

Arrival 7:30pm: Glühwein & Nibbles

Dinner 8:00pm:

Suggested Donation £30 per person – Service not included

Speiskarten

Echte Goulasch Suppe

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Sauerkraut mit Speck, Schinken und Wurstchen, Salz Kartoffeln 

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Spekulatius Tiramisu

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Kaffee und Petit Fours

Menu subject to Market Purchases and Ingredient Availability

Please make sure you book as early as possible to secure the desired number of places. Just complete the form below. We will normally contact you within 48 hours to confirm your booking with a credit card number.

Rhyme nor reason…

Well it was a Friday lunchtime and a sunny day. I had a rendezvous with an old college mate at his new pad and quick show round. This was duly done and we then decided to shoot off somewhere for a pint and bite to eat.

We decided to head down the road to The Poet. The pub is a grade II listed building in the village of Matfield (blessed with several vibrant pubs) and they state the Pub is so called because one Siegfried Sassoon a war poet was born nearby.

The pub was once the village bakery and was previously known as the Standing Cross and also used to boast possibly the best chef in Kent (it used to make me smile but did little to tempt me in!) It opened in it’s current format about 18 months ago.

Now the mate is also in the hospitality business in the big smoke and is like myself always one happy to try a new place. I had heard mixed reviews on the place but thought lets give it a go.

The bar snacks ranged from a Burger with House Chips (however the hand scripted blackboard menu made them look more like topical “horse chips”) at what we thought was a bit pricey £14.50 to a deli board at under a tenner, Ham Hock Croquettes to a bowl of smoked sausages.

We decided to share the Deli Board, Sausages and Croquettes and then about twenty minutes later (they were busy) our snacks duly arrived.

The deli board was a wooden board consisting of a smooth chicken liver parfait and some toasted brioche, some slices of Coppa ham and then a little paper parcel of baked Camembert. On another board a couple of moist but crispy Panko crumbed ham hock croquettes were delivered along with a bowl of some smoky little sausages. The sausages were a Toulouse and a spicy little Chorizo varieties that were perfect with the Old Dairy Top beer they serve on draught.

A couple of bread rolls appeared alongside and all in all this was some pretty good sophisticated pub grub that was perfect for our Friday lunchtime catch up.

It left me feeling I wanted to return and sample the main menu and overall with some unobtrusive and friendly service this is a place was now well and truly on my radar and worthy of a return visit!

Another return visit for a bar snack and pint with the self same friend got me thinking why had I not been back for dinner so with Mrs HC we decided on a child free night to take the plunge and head out for dinner.

Booking could not have been simpler. They use an online booking system I presume for some of their tables (Top Table) and so online I went to secure my table… two minutes later confirmation email came through. Sorted.

The night arrived and off we set, Mrs HC was unaware where we were headed and so there was a good air of excitement and expectation.

The bar was busy with a party of drinkers in full swing but we were quickly guided to our table to the rear and it was much quieter and relaxed as we perused our menus.

The a la carte menu offers a simple 5/5/5 choice of dishes – we were tempted by most but Mrs HC plumped for the chicken liver parfait, one of her favourites, whilst I chose a crispy egg, something I am led to believe is a signature dish.

The parfait was a generous slab, slightly greying with a quenelle of insipid onion relish and some vibrant pickled vegetables. It was well constructed but did woefully lack seasoning as Mrs HC kept reminding me…  Overall it was OK but did not sing out as spectacular, or live up to it’s price tag.

My choice was a poached egg that had been crumb coated and fried to crisp the exterior served on a bed of pea shoots, broad beans and then a pea veloute was served poured by the waitress. Now if the egg was crispy I cannot say as she duly flooded the egg with the veloute so making it all soggy and the egg was more hard boiled than soft poached. Again a lack of seasoning meant it was OK but nothing more. Looked good, with vibrant colours but for the price of £6 did lack something!

Main course dishes next was a Smoked Haddock, Spinach, Samphire, Poached Egg and Hollandaise. Now Mrs HC is stickler for wanting her plate of food to be served hot. It was rather tepid so back it went. Fresh plates when delivered a short while later were good , good plump fish, generous mound of mashed potato, spinach and samphire. A good soft!!! poached egg and well made hollandaise. A classic combination.

The other main course was Roasted Duck with carrot, spinach and a confit duck roll and orange. The duck was perfectly cooked and very tender, a carrot puree and some baby carrots and wilted spinach were good, no discernable orange flavour and the confit duck roll was confit duck wrapped in a filo style  pastry and crispy fried. Overall was a good dish but again it lacked something in terms of seasoning and flavour. The baby carrots were the best flavour of all!

To complete the meal we shared a Peanut Parfait, with as the menu stated, textures of Blackberries. A pretty concoction was presented a creamy parfait with a peanut brittle crumb a few scattered blackberries, blackberry coulis and well made sorbet of said same fruit was good.

As we headed home Mrs HC and I reflected on what had been an enjoyable night out but a meal that alas had not really lived up to expectations. The Blackboard bar snack menu I have to say seemed far more appealing and interesting so the title of Rhyme nor reason sort of sums it all up! It makes no sense that they offer two very different styles of menu and not really deliver on the one they seem to feel is their main offering. We will go back but only for a bar snack!

Autumn cometh…

Well as we head into the autumnal season we thought we would make this months menu truly reflect this time of mellow fruitfulness.leaf1

We are now open for bookings for the chance to experience a secret supper club in our secret location on Friday 11th & Saturday 12th October.

We thought we would offer a menu of some of our favourite dishes that also reflect well the Autumn season.

Arrival: 7:30pm for Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Cost: £35 Suggested donation

 

Menu

Welcome Drink & Nibbles

@MrHariCovert

Wild Mushroom Risotto with roasted Chorizo

@MrHariCovert

Roasted Barbary Duck Breast with a tangy plum sauce

Gratin Dauphinoise

Green Beans

@MrHariCovert

Hari’s Selection of Cheeses

with Porridge Oat Biscuits & Banana Jam

@MrHariCovert

Individual Apple Tart Tatin

Salted Caramel and Walnut Ice Cream

@MrHariCovert

Coffee & Petit Fours

Menu subject to Market Purchases and Ingredient Availability

So to kick the meal off the first course will be an earthy flavoured and creamy wild mushroom risotto but will have the addition of some piquant spicy roasted chorizo sausage as  a garnish to the rice to provide another flavour dimension. I love cooking risotto as there is a skill to get the rice slowly absorbing the stock and ensure the flavours all balance, this will be a warming start to the meal and will be a vibrant beginning.

The main dish will be pink roasted French Barbary Duck Breast that will be served with a tangy plum based sauce that will balance well with the richness of the meat. We will serve with his a creamy and garlicky Potato gratin and of course what would a Hari Covert meal be without some Green Beans!!!

We will then serve our selection of cheeses in the French fashion after our main course and this will be a 3/4 different cheeses subject to our purchases along with our Porridge Oat biscuits that seem to always intrigue our guests. We will also serve a spoonful of our homemade Banana Jam!

Finally what could be better to complete this autumnal meal than a classic Apple Tart Tatin. These will be little individual ones of buttery caramelised apples atop crisp puff pastry bases and then served with a salted caramel sauce and dollop of walnut ice cream. A glass of Muscat de Rivesaltes will be served with the dessert and provide another unctuous sweet flavour to complete the meal.

Coffee will be served with our petit fours. The table configurations will be subject to booking numbers but please indicate if you would be happy to share a table or not!

Please make sure you book as early as possible to secure the desired number of places. Just complete the form below. We will normally contact you within 48 hours to confirm your booking with a credit card number.

Last Chance – The Vicars Picnic Festival…

4597148356_708x731We will be closing the bookings on Wednesday 11th September at 9;00am

Bishops Feast Picnic (Limited Numbers) – £35 per person incl Festival Ticket

These are you own individual (returnable) Tiffin Boxes that will be delivered to you on site at an agreed time.

The top layer of your box will contain assorted nibbles and some of our infamous Beer Bread.

Then the first course level of the box will have a “tea smoked chicken & dried apricot brawn” served with a herb cream and Melba toasts.

The  main course layer will be some freshly poached Salmon and some King Prawns all served with a garlic mayonnaise and then a selection of home-made fresh seasonal salads.

The final layer will be the dessert. Some Home-made chocolate brownie and a Creme Caramel with summer fruits. All cutlery and napkin will be provided. Drinks can be purchased on site from the bar.

Your festival ticket is also included in this price as well so great value!

Vergers Box Picnic - Pre order only – £25 per person incl Festival Ticket

“The Vergers Box”  will comprise of three freshly made salads served in a disposable box with eco friendly cutlery and napkin that will go perfectly with the hog roast that is being offered on site by “Smoking Hot Pig” Hog roast and a portion of the hog roast is also included along with your festival ticket.

Love and Peace… Hari goes retro

Menu

Friday 13th September 2013

Mixed Seafood Gratin

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Pork Fillet “Cordon Bleu”

Grilled Tomato & Green Beans

Roasted Gnocchi

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Danish Blue, Camembert

Banana Jam

Porridge Oat Biscuits

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Crème Caramel

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Coffee & Homemade Shortbread

NB: Menu subject to market purchases and alteration

Whilst sitting in a lakeside bar on my hols in the south of France with views of the foothills of the Pyrenees and Spain, I perused the menu and specials board in the bar and there were some classic dishes on offer that you will always seem to find on a French menu. I thought “If it ain’t broke why fix it” as the saying goes. So it got me thinking!

On my return I also got wind of an upcoming pop up “Boutique Music Festival” close to “HC HQ” that is helping to support a local charity “The Hospice in the Weald” that I have also in the past helped raise money for. I have been in touch with the festival organisers and felt this next months dinners should be something of a unique nature.

Firstly on the Friday night it will be a normal pop up at “HC HQ” with what I am terming a retro menu and then on the Saturday evening we are offering to provide some luxury picnics for attendees of the inaugural  “The Vicars Picnic” festival.

This new event is being held on the outskirts of the village of Yalding between Tunbridge Wells & Maidstone on private land. Talking to the organisers they have ambitious plans and also secured a stellar line up along with 90′s Brit Pop legend Mark Morriss of the Bluetones. There will be food available on site but they have kindly agreed for me to provide the following picnics to also 4597148356_708x731include a ticket to the festival!

There will be a limited number of what we are calling our “The Bishops Feast”… these will be a three course special menu of cold food served in your own returnable “Tiffin Box” and includes a Festival ticket.

We will also have a number of what we are calling “The Vergers Box” a simple salad box that will have three freshly made salads that will be perfect to eat along with the Hog Roast provided by the Smoking Hot Pig Hog Roast. Again it will include the price of a Festival ticket

So the menu for the Friday night will be what we are terming “1970′s Retro” and will include dishes that we think could be well up for a revival!

We felt a little mixed seafood gratin to kick the meal off would be a good start… we will serve it as individual portions as we have recently purchased some little paella shaped pans that will fit the bill perfectly so a cheese based sauce will be surrounded by some Duchesse potatoes and a mixture of seafood.

The main course will be a classic Pork fillet “Cordon Bleu” – a thin schnitzel piece of pork beaten out and then a slice of raw ham and piece of Emmenthal cheese inside a breadcrumb coating that is then pan fried. It will be served with a grilled tomato, green beans and roasted potato gnocchi.

Our cheese course will also feature some retro cheeses… A classic on the 70′s cheese board for it’s “exotic provenance” would have been a Danish Blue and Camembert… how times have changed! Of course our porridge oat biscuits will be served as well as some of our home-made banana jam, celery and grapes!

Finally we thought what would be a fitting finish is a classic Crème Caramel – a dessert still found on many a European menus and we will serve ours with a little whipped cream as an extra indulgence!

We will then serve coffee with some home-made shortbread as well.

Please note we will not insist on 70′s clothing! But if you want to then…

For the picnics “The Bishops Feast” (Limited Numbers) will start on the top layer of the “Tiffin Box” with some nibbles and our infamous home-made Beer bread.

The first course level will be a home-made tea smoked chicken & dried apricot brawn with herb cream and Melba toasts.

The main course layer will be some freshly Poached Salmon & King Prawns with a Garlic Mayonnaise and then a selection of home-made fresh seasonal salads.

Finally the dessert layer will be a Crème Caramel and a home-made chocolate brownie with fresh summer fruits. All served in your own returnable “Tiffin Box”.

“The Vergers Box” will comprise of three freshly made salads that will come served in its own disposable box with eco friendly cutlery and napkin that will go perfectly with the hog roast being offered on site.

All bookings for the Saturday “Vicars Picnic” will need to be made by 9am Wednesday 11th September in order for us to fulfil the orders.  

Both picnics as I said will also include a festival ticket and can be pre-ordered below. We will call you normally within 48 hours to take a credit card payment. Arrangements for pick up of festival tickets and return of the Tiffin Boxes will also be made on confirmation of purchase.

So all you need to do is choose which night you want to attend and then if coming to the festival which type of picnic you would like.

Friday 13thHari’s 70′s Retro DinnerSuggested Donation £35 per person

Saturday 14th -The Bishops Feast Picnic Suggested Donation incl Vicars Picnic Festival Ticket £35

Saturday 14thThe Vergers Box3 Freshly made salads + Hog Roast incl Vicars Picnic Festival Ticket £25

Please complete our Booking Form below. We will normally contact you within 48 hours to confirm your booking with a credit card number.