Pickering’s Choice… Saturday 19th July

Chef Peter PickeringWe have decided for our first official dinner in our restored home to host a special dinner on Saturday 19th July. (if demand sufficient then we will also do Friday 18th July)

We have invited a guest chef to launch our new venue and we will be joined by Peter Pickering a 27 year old chef who is a young lad to watch. I have known Peter since 2009 when I was appointed his mentor at Oxford Brookes University in his final year of study before he graduated in May 2010.

He has since gone on to work in some prestigious places from the 5 star Milestone Hotel in London to the Broadcasting Centre for the London 2012 Olympics and Paralympics to the opening of “Dinner by Heston Blumenthal” with Ashley Palmer Watts, The Café Royal relaunch in late 2012  and then more recently the Chiltern Firehouse the new André Balazs Hotel in late 2013 working alongside Chef Nuno Mendes. A truly impressive pedigree.

I have asked Peter to put together a menu to relaunch the new Hari venue and we will be hosting a five course menu that will reflect his experiences in some pretty amazing restaurants. I will be acting as his commis chef and it will be as much a learning experience for me with modern techniques and imaginative flavour combinations! Very exciting!

Peter’s menu will be as follows:

Menu

Grilled little gem salad, Nuns of Caen, marinated button mushrooms, soy and sherry dressing

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Seared Cornish mackerel, poached rhubarb, pickled shallots, borage

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Cotswold white chicken, confit heart, onion and horseradish, spring greens

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Chocolate mousse, passion fruit jelly, milk and lemon thyme

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Hari’s Selection of Farmhouse Cheeses with Porridge Oat Biscuits

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Coffee with Homemade Shortbread

Menu subject to market purchases and ingredient availability

Arrival 7:30pm – Welcome Drink & Canapés

Dinner 8:00pm – prompt

Suggested Donation £50 person – service not included

If you wish to attend then please complete the following booking form. It will be a single table seating 14 persons in total and we will be allocating places on a first come first served basis.

We look forward to seeing what we hope will be some new and old customers!

Sorry for the Silence…

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I cannot believe it has been some two months since my last post.. my apologies…

We are still awaiting to move back to our flood hit home but the end is in sight. We hope the next two weeks of frenzied activity by builders, decorators and such like will result in a fresh exciting new venue. Please watch this space as we will be posting new dates for some exciting dinners over the next few months.

We will also be posting some revues of meals out we have had over the past few months as they provide some great inspiration of what we could also offer.

Some of the pictures show the work in progress and we are lucky to have a great bunch of workman helping to restore our home.

Thank you to you all for your patience and understanding…

Cheers

Hari C

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.

rain

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.

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.

Going Underground again… well almost

It was a lovely balmy summers evening when I was driving up Wrotham Hill with the car loaded up with goodies for a return dinner at Winterdale Shaw.

Robin & Carla Betts the hard working and passionate artisan cheese makers were to host a couple of days of a cheese workshop for the “West Country Cheese makers”. This was a milestone for this little select group as I am led to believe this is the first time they will have ever held such a workshop away from the West Country.

Following on from our September 2011 event Robin was keen to provide something a bit different for these cheese gurus so he asked me to cook and serve a similar dinner to what we did back then. It was to be a relaxed affair and I am glad to say it was to be held above ground in a marquee to the side of the barn (erected for a public event a few days later) so the steep cellar steps were not an issue this time and the little kitchen we were to work from had a bit more kit as well.

So the menu we served was pretty similar to the previous one so we could showcase their cheeses. Firstly some nibbles of chilled gazpacho soup shots and deep fried cauliflower cheese beignets were the nibbles and then they all sat down to the first course of double cooked cheese soufflé topped with smoked haddock and some salad leaves. They also rather enthusiastically devoured a loaf of Moodleys Beer Bread which I have to say unsurprisingly garners rave comments every time I serve it!

Robin & Carla were also keen to showcase their nearby neighbours Free Range Pork (Roundwood Orchard Pigs) so a gorgeous four plus kilo joint of rolled Pork Shoulder was slowly roasted for some 5-6 hours and the skin crisped to perfection. Served with a gravy laced with dried apricots it provided a nice citrus kick to the richness of the tender meat and well between 7 hungry souls got just about completely devoured in one fell swoop! A gratin dauphinoise and medley of vegetables accompanied this.

Finally I served up the dessert that on Carla’s request was not the junket we served originally as she felt it was an acquired taste! So some soft squidgy home-made meringues were sandwiched with whipped cream with added lemon curd and then some “Mill Farm” strawberries. This again was polished off with gusto, these cheese gurus can certainly eat!

By this time gone eleven pm I was pooped and needed my beauty sleep as I had an early start the next morning with a breakfast meeting I left them to their final course of cheeses with my porridge oat biscuits. I was mortified I could not stay and sample some of the goodies on offer. There was one rogue but magnificent cheese on offer a rather runny Brie de Meaux that a rogue Frenchman had bought along ( I did not quite establish how he was part of this select group)

It was a fascinating evening as I listened into their conversations on the tribulations and trials of cheese making. The story of West Country floods and how one of them managed to write off his Land Rover Discovery by thinking they could cross a flooded road was hilarious and I believe made BBC news headlines much to his disgust.

The passion they all have for their chosen craft was evident in bucket loads and you should just click the links below for their assorted web sites to get a flavour of how serious they all are to produce a product we can all enjoy and savour. Robin & Carla can also be proud of their achievements of being part of this select group with some incredible history and I know it was also a bit of a double celebration as they had just managed to secure the long awaited planning permission to convert the upper portion of their barn to be living accommodation for them and their young children.

The Cheese Makers Workshop at Winterdal Shaw July 2013

Winterdale Shaw (the hosts|)

Westcombe Dairy

Keens Cheddar

Montgomery Cheddar

Hafod Welsh Organic Cheddar

It was a scorcher….

Well, we could not have planned our latest round of dinners any better… it was some thought foolhardy to try and host two dinners back to back “up the garden” totally alfresco. It was ambitious on many levels as we had to transport food from the kitchen across the decking down to the bottom of our long garden.

As we monitored the weather, prior to the dinners, we were pleased to see there was a predicted heat wave on its way and so the fears of being rained upon or being unseasonably chilly were forgotten and we readied ourselves.

The menu we put together was one we had devised for an aborted “pop up” in a lavender field .Too good to not offer to our guests and so we decided to run it at our own secret venue.

The day arrived and the sun shone.  We readied our patio with gazebo and the fire-pit was all stoked up.  It was a gorgeous evening with warmth lingering as the sun set across the patio. The Friday night was a more genteel evening for us as we only had six diners in total, as guests arrived we then realised it was to be a bit of a wedding anniversary fest as one set were celebrating 40 years each and the other was a mere “whipper snapper” at 27 years! We served up our welcome drink, a glass of kir royal, and our nibbles were little shot glasses of chilled fresh asparagus soup, butter popcorn dusted with smoked paprika and some slices of Catalan Fuet Salami.

With the fire-pit glowing we then began the process of cooking the meats, as we served up the first course. A Smoked Haddock, Potato and Apple Brawn garnished with a horseradish cream and melba toast – it was a great way to start a meal as it was light and summery with good fresh flavours. The haddock was barely cooked as it was warmed by the hot apple juice jelly as it was poured into the moulds that set the brawn. I will have to experiment with some other versions of this for some future dinners I think! ( A jambon persille will likely appear at a future dinner now!)

So the meats we then cooked on the fire-pit were rumps of Lamb that had been studded with garlic and rosemary, boneless chicken thighs were marinated in garlic, olive oil lemon juice and chopped thyme. Some wonderful thick Magret de Canard (Barbary Duck Breasts) and then sausage were turned with regularity to ensure an even cooking and then at the last minute we placed some large shell on king prawns to grill.

All this was served with our chosen salads – Green Bean with toasted pine nuts, Cherry Tomato with thinly sliced red onions Olive Oil Baslamic Vinegar and Fresh Basil and a grated carrot with an onion and roasted cumin dressing for a bit of a kick. Pots of homemade aoili were provided to accompany the prawns & meats. Bowls of butter minted boiled new potatoes were also served.

Guests tucked in on both nights to a veritable feast and much praise for the lamb and duck breast. In fact there was little left over as we cleared plates away in readiness of our next course. In true French fashion we served our cheese selection. A local cheddar cheese and favourite… Winterdale Shaw from Wrotham Hill – now a totally carbon neutral cheese-  was served alongside a piece of Stichleton an unpasteurised “Stilton” cheese and then a piece of fresh goats cheese that was served with some of our homemade banana jam and our veritable Porridge oat biscuits.

The final course served was a melee of summer fruits, Local Strawberries, Raspberries, Cherries and Blueberries served with a scoop of earl grey & lavender sorbet and also some of our homemade strawberry parfait. With a freshly baked shortbread biscuit that was topped with some foraged meadowsweet pollen sugar it made an interesting combination with a glass of our Muscat de Rivesaltes dessert wine.

As the light faded on both nights and the evening temperature cooled we lit the garden with candle bags and fairy lights and guests conversations ebbed and flowed. It was a really magical atmosphere that seemed to have all leaving enthused by the experience and the comments afterwards in our guest book and by some of the guests on twitter were much appreciated.

from – @lemezma it was absolutely amazing. On behalf of @emzylemez & me thank you so much ;)

and from @Leilanimitchel – AMAZING evening at @MrHariCovert s secret restaurant, a birthday surprise for @mark_head, the surprise was its not his birthday for ages!

It was a tough couple of nights for us as we had to lug all the food up and down the garden and we had a total of 16 guests on the Saturday night and it was a very hot night as well so I must say a big thanks to my helper Julia… she is the unsung hero behind all my events as she has to put up with my mood swings and tantrums as we battle to give the guests a secret adventure to remember!

In between our two nights was also an event I was keen to support and glad I did. A regular attendee and patron of Hari Covert’s is Laura Goode who was behind  the Tunbridge Wells Food Swap. The idea was to grow it, make it and then swap it! There was to be a clandestine meeting of like minded foodies scheduled to be like a flash mob in central Tunbridge Wells on Saturday 13th July at 11am when we would all bring along our chosen foods to swap with others.

Well I had arisen early Saturday to make up two loaves of fresh Moodley’s Beer Bread to go with already packaged up jars of Strawberry Coulis and a couple of jars of Strawberry Jam, and bags of Porridge Oat biscuits with little bags of my salt & pepper mix and a recipe sheet to have a go and make some of their own!

It was great fun to see what I could swap and I must admit I was delighted with my haul of a lovely fresh baked sour dough loaf made by @JPJanetPenny that went down well with my Saturday night guests and the little chocolate and almond petit fours by @sunnyingrid were also well devoured by my guests.

A gorgeous Lemon Drizzle Cake (thanks Sharon) and some of Mike Goode’s Welsh cakes with a cup of tea were also much appreciated. I have yet to sample @TunWellsFoodie Chilli Jam and Laura’s Sun Dried Tomato and Almond Pesto and then Adele’s Spiced Plum Chutney – it was a great simple idea and I urge all fellow foodies to sign up on the web site here and look out for the next one which I think is scheduled for sometime in September – they also have a Facebook page and twitter profile so make sure you follow them if not already doing so!

So it was a real scorcher of a weekend… we are now taking a break till September… we hope to see you sometime soon and please keep checking our site for the latest posting or why not sign up to get our regular newsletters.

Have a fun filled summer break… we will !

Hari C

PS some of the photos are by Leilani who was a guest on Saturday!

Up the Garden…

Menu

Welcome Drink & Nibbles

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Apple, Potato & Smoked Haddock Brawn with Horseradish Cream

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Fire Pit Grilled Marinated Meats & Fish

Assorted Seasonal Salads including a Green Bean Salad

Hot Buttered Minted New Potatoes

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Hari’s Cheese Selection

Porridge Oat Biscuits

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English Summer Fruits, Lavender Earl Grey Tea Sorbet 

Home made Shortbread Biscuits

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Coffee & Petit Fours

NB. Menu Subject to alteration & Market Purchases

Dates: Friday 12th & Sat 13th July

Welcome Drink: 7:30pm Prompt

Dinner: 8:00pm

Drinks: We will provide a welcome drink and glass of dessert wine with the pudding. Please bring your own drinks to have with your dinner. Water, Glasses and Ice Buckets provided.

Cost: We request a £35 Donation per person – Service is not included. We do prefer cash but will accept a card payment if we have to.

This months dinner will be an alfresco one… yes I know this is ambitious with an English Summer, but we will try to ensure it works and we will provide a covered terrace. With a couple of fire pits and blankets on hand this will ensure our guests are well cosseted. We would request guests bring or wear suitable clothing to ensure they are comfortable should the evening be a little fresh. We will also have a contingency to bring the meal indoors if weather is that bad. (We will keep fingers crossed)

We have therefore opened the bookings early as we will have a slightly bigger capacity with a maximum of 18-20 spaces depending on the table configurations and how prepared guests are at sharing.

It had been our plan to do a bigger “Pop Up” for this month in a lavender field. It was to be a mammoth event and a very big challenge! However because of some logistical issues we felt, to do it justice, we would hold off till next year!

We had already a menu planned so thought we would now use parts of this menu for our “Up the Garden” event.

To kick the meal off we will serve some seasonal nibbles with a glass of something chilled!

The first course will be an apple juice jelly set brawn of diced apple, potato and smoked haddock, which we will serve with a delicate horseradish cream sauce.

We will then have a selection of marinated meats and fish, that we will be cooking on our fire pit barbecue, and serving this with hot minted new potatoes and selection of seasonal salads. We will, of course, somewhere or other serve up some green beans… would be strange if not!

Our cheese course will then be served with our home-made and much admired porridge oat biscuits that will also be accompanied by our banana jam as well!

Finally the dessert will be a light refreshing finish, We will be making our own Lavender Earl Grey Tea Sorbet that will be served with a selection of summer fruits and a warm freshly baked shortbread biscuit.

Coffee and petit fours will complete the meal – all we can hope for is the weather will be warm and sultry to provide a perfect summer’s evening as the backdrop for our event.

Please complete our Booking Form. We will normally contact you within 48 hours to confirm your booking with a credit card number. If date required is “Fully Booked” please still apply for cancellations or unconfirmed bookings.