Independence Day… Happy 4th July

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Well I cannot believe it has been two years since we last attempted a totally alfresco dinner… we will endeavour to  do so again this year (weather permitting) and what better day than to make a night of it on Saturday July 4th when we will serve up an American themed dinner in our garden terrace setting.

We will welcome guests with a drink and some simple nibbles (monkey nuts and freshly popped corn very likely!)

We will then serve up a couple of platters for dinners of loaded nachos and some spicy deep fried chicken pop corn that will be shared out on each table.

For the main courses we will then serve up either a Texan spiced pulled pork burger bun or freshly grilled Salmon Fillet bun with a dill sauce all served up with freshly dressed slaw and French Fries. The choice is yours…

To complete what we hope will be a fun night we will then serve you either a chocolate fudge brownie with vanilla ice cream and pecans or a Strawberry Shortcake with Strawberry Sauce. Simple fare that we hope will get the party started.

Finally we will then serve what across the pond they call French pressed coffee with home-made peanut butter fudge.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner 8:00pm Prompt

Suggested Donation: £30.00 per person (Service not included)

 Menu 

Loaded Vegetarian Nachos

Popcorn Chicken with Hot Salsa

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Texan Pulled Pork Burger, Slaw & String Fries

or

Grilled Salmon Sandwich with Dill Sauce, Slaw & String Fries

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Home-made Strawberry Shortcake with Strawberry Sauce

or

Chocolate Fudge Brownie with Vanilla Ice Cream

& Toasted Pecans

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Coffee & Peanut Butter Fudge

Menu subject to market purchases and ingredient availability

Please complete the Booking Form and we will confirm your spaces normally within 48 Hours

Vive la France, Brasserie Zedel…

A little bit of France can be found in the heart of London’s West End… it was a Saturday and I was in town with Mrs HC, her sister and my fussy eater BIL for the VE Day celebrations on Horse Guards Parade – we needed a place to eat before the evening’s festivities.

I had been a few times to Brasserie Zedel, a mammoth basement restaurant at the back of the Café Royal a stones throw from Piccadilly Circus right in the heart of the West End. We had booked a table for 2:30pm as we wanted to leisurely kill a few hours before we had to sit outside for the musical and retrospective extravaganza being filmed for airing later that evening.

You enter the establishment via the café with its street tables and bustling atmosphere within. There is a staircase that delivers you down or a pair of efficient lifts (for the less energetic or in-firmed) that bring you to a lobby area with cloakroom.

Zedel-Brasserie-highres (8)Leading off from this there is a dimly lit “American Bar” with white jacketed bar staff,  of an evening “The Crazy Coqs” a night club/live cabaret venue and then a vast open door way leads you into the brasserie, resplendent with gilt and ornate columns with a real bright and airy buzz to it. In fact both Mrs HC and SIL immediately cooed appreciatively for the look and clever lighting making you think it was all naturally lit.

We were efficiently shown to our table to the right of the entrance deposited with true Gallic charm and flourish. Menus on large printed A3 sheets were proffered and we relaxed with our swiftly ordered and delivered pre luncheon drinks. As we all perused the menu the fussy BIL was relieved to find a good choice of classics he could partake of… for some strange reason they had even given him the English version of the menu whilst the rest of us drooled over everything from the classic set menu of the day to fresh oysters or classic Alsacienne Choucroute!

It seems an enormous choice but is very cleverly constructed of some classic combinations and real comfort food. Our choices made we settled down to soak up the atmosphere… It was buzzing with virtually every table full of guests eating at various stages and the waiting staff in white starched aprons bustling with laden trays to their waiting stations… pure poetry.

IMG_7367We had opted for a mix of dishes from the smooth chicken liver parfait to a French Onion soup with gratinated cheese crust and a coarse terrine “en croute”.  All were swiftly delivered and consumed with much passion! The main courses chosen ranged from a crispy Duck Confit leg on a bed of cabbage and bacon, to classic Bœuf Bourguignon, a truly unctuous beef in red wine stew with a creamy mashed potato. I myself stuck to a perfectly cooked (medium rare) Onglet Beef Steak served with a little bucket of fries and a rich shallot & red wine jus. Fantastic.

Wine flowed, beers for the BIL slipped down with ease and we continued to soak up the atmosphere. It was made even more authentic by the arrival at about 3:30pm of a large group of diners all dressed up to the nines in their best 1940’s garb… one even looked the spitting image of the “Queen Mother” Queen Mumin her sky blue tailored suit and perfectly set hair do. The Gents in their Oxford Bags or Military uniforms, the ladies with their well groomed hair, pencil lined stockings and sensible shoes and pheasant feathered hats all added to the VE Day look… we felt totally transported to a bygone time and were amazed at the efforts made! They really did turn heads!

Now feeling pretty replete we opted for a few of the desserts, Mrs HC loves a Lemon Tart so plumped for that and duly announced it was totally awesome and ranked as one of the best… SIL went for IMG_7371the Crème Brûlée which she also declared as near as perfect… I went for the “chocolate” Gateau Praline that had Mrs HC in true to form  continually diving into as well as her own. The BIL abstained and continued to sip yet another French beer.

Lunch had been a resounding success and some two and half hours later we surfaced to daylight and a stroll back down to Horse Guards parade to take up our positions to watch that evenings entertainment…

On a day of oft raw emotions we had managed for a few hours to transport ourselves to the centre of Paris and a genuine brasserie culture but also back in time to the mid 1940’s – what more could you wish for!

Brasserie Zedel 20 Sherwood Street, London W1F 7ED

Thou shall hev a fishy on a little dishy….

Dance ti’ thy daddy, sing ti’ thy mammy,
Dance ti’ thy daddy, ti’ thy mammy sing;
Thou shall hev a fishy on a little dishy,
Thou shall hev a fishy when the boat comes in.

– From “When the Boat comes in”

Well, we are an island race and surrounded by water and this month’s menu will reflect the abundance of fish and shellfish that we have on offer.

I have also decided to use various cooking methods as well as culinary influences in the menu. The starter is  the new classic of South American origin – a Ceviche – citrus marinated raw fish. I will use salmon matched with avocado all served like a cocktail in a glass with crispy tortilla chips – a light fresh starter.

Next up will be the classic of a seared scallop that will be served with a lush green pea puree with its natural sweetness, salty crispy bacon and then a mint oil will add other flavour dimensions.

For the main course I will use a “Biblical” fish, John Dory. It is jd2reputed to be the fish St Peter plucked to feed the 5000 with its distinctive black thumb print on its side. A relative of the Haddock and is a fish that only yields 40% of  edible flesh – 60% is bone wastage!

jdI am using the fillets with a delicate beurre blanc sauce infused with spicy flavour of ginger and delicate flavour of onion with freshly chopped chives. Simply garnished with green beans and baby new potatoes… it will be all about the fishy!

Finally we will serve our ever favourite fresh strawberry parfait an “iced strawberry cream” served with a strawberry sauce and some fresh baked shortbread biscuits perfumed with cracked black pepper, perfect with the strawberries that are in full seasonal flush!

It will be a true feast and the boat will have truly come in!

Friday 12th & Saturday 13th June 2015

Menu 

Salmon & Avocado Ceviche with Tortilla Chips

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Seared Scallops with Pea Puree, Crispy Bacon & Mint Oil

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Roasted Fillet of John Dory with Ginger Cream Sauce, Green Beans Baby New Potatoes

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Kentish Iced Strawberry Parfait with Black Pepper Shortbread

Glass of Muscat de Rivesaltes

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Coffee & Petit Fours

Menu subject to Market Purchases and Ingredient Availability

Welcome Drink on arrival. Glasses, Ice Buckets & Water provided

Suggest Donation: £40 per person

Arrival: 7:30pm

Dinner: 8:00pm

To book please complete the “Booking Form” – We will confirm your places within 48 Hours

Over Sexed, Overpaid and Over Here…

Well I certainly cannot vouch for the first two of this infamous statement –  but the third one is pretty accurate when it comes to describing Jeff Kipp the chef patron of a cute little eaterie in Saltwood Green near Hythe. The Saltwood is his baby.

Jeff hails from the “Windy City” across the pond and spent time working with Charlie Trotter a much respected and alas now departed cook. He arrived in Saltwood Green having worked in some pucker establishments in London town and London’s loss is now this sleepy village’s gain on the outskirts of Hythe.

I came across Jeff slightly by accident having been introduced by a chef acquaintance and a few weeks ago I met him when I was helping Jules Serkin on her weekly radio show called Scoff Quaff that is broadcast from just down the road towards Dymchurch! It was a lively programme… you can listen again here

Why I waited so long for an excuse I do not know but I found myself there for a luncheon with my good lady and an old friend (he is definitely older than me – he he sorry Mario!)  We had drooled over the menu on line and were looking forward to sampling the small but well balanced menu. Lunch is a simpler affair whilst dinner has a little bit more involved and complex dishes.

We settled into our luncheon with a celebratory welcome drink – a chilled glass of Prosecco that also contained some Kentish hop syrup – it went down rather well and certainly got the party started!

To get us going we chose a couple of their homemade breads – a soft American style pretzel served with a little ramekin of rarebit and then a Corn Bread with a dollop of tomato relish and goats curd… both were very good.

Having perused the menu my wife decided to go for one of the little plates for her main course… namely a smoked fish cake. Me and my considerably older friend decided to share a plate of Jeff’s Home-made gnocchi flavoured with wild garlic that was on the menu… I had taken Jeff a big bag of freshly foraged wild garlic and a large bunch of wild garlic flowers. These then duly appeared on the resultant starter and very pretty they looked too!

The little pillows of gnocchi had also been lightly fried to give them a slightly crunchy texture… it was an accomplished dish.

Mario chose as his main course a pan seared fillet of sea trout with petit pois, pea shoots, samphire and Jersey royals with a punchy tartare sauce… spring time personified on the plate with beautiful succulent sea trout perfectly cooked.  I went for roasted shoulder of Romney Marsh lamb served with a romesco (red pepper, almond and olive oil) infused mashed potato plus grilled Mediterranean vegetables and a Salsa Verde/Gremolata sauce. The meat was lovely, cooked slightly pink it had a lovely sweet flavour that married well with the earthy mash and the vibrant herby green sauce. Overall another well accomplished dish.

We then decided to partake in a few of the puddings on offer… Mario went savoury with what was described as Stilton crumble with apple & rhubarb… it was a de-constructed affair of apple slices, rhubarb with apple foam little pieces of crumbled Stilton of great provenance and taste… garnished with assorted young shoots it looked a pretty picture on the plate.

My better half chose the home-made Cheesecake with orange and cardamom – it had good oaty biscuit base topped with a vanilla cheesecake glazed with an orange jelly. It was however my dessert that garnered the most compliments. A chocolate tart with a malted milk ice cream and a malted caramel. This was pure luxury and the simple de-constructed presentation made it even more enjoyable (the pastry biscuit base was perfectly buttery and crisp)

Well Jeff has won us over and we are now planning a return visit (hopefully a dinner) it was worthy of the seventy mile plus round trip for us and a perfect way to complete my birthday celebrations.

I do hope Jeff remains over here and well the first two statements in the title will not be an issue either.(Just kidding Jeff)

Go and try it, it’s well worth it!

Saltwood on the Green, The Green, Saltwood, Hythe, Kent CT21 4PS

Take Five Cooks…a report

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Well it was a chilly Thursday and it was chucking it down with rain as I pulled into the Car Park at Redbridge College in Essex. Not my normal stomping ground but I was there to assist a long standing friend with his desire to host a charity dinner with his local college using students and a group of chef friends. Hence the idea of Take Five Cooks was born and Ian Samuels the lead chef was about to see it all come to fruition.

It had been some five months in the planning and Ian had asked me early on to help in the project in a number of ways. I agreed as it has always been my intention to use my supperclub format and connections for charitable purposes and have over the years done some varied charity events etc. This event was to be the most complex and ambitious yet as apart from the assorted egos of the various chefs the challenge was to make as much money as we could for the two charities we were there to support.

The charities are not big well known ones and were very personal to Ian and we had to try make sure that we could raise as much money as possible. The dinner was to be a five course affair, each chef was to prepare a course and then also a canapé as well that would be served with the welcome drink to guests on arrival. We even tried to auction a table for six in the kitchen where guests could see first hand the behind the scenes action (alas no takers)

Well we had managed to sell a total of 39 places that ensured we had a pretty full house for the night. As I checked in and joined Ian in the kitchen we leisurely got stuck into the prep work and with a bunch of willing students who eagerly were doing a good deal of the donkey work for us! As time went by the other members of the brigade arrived, Paul Blackman – pastry chef from Le Talbooth arrived in a massive van and his prepped dessert – his inability to open the van with his own car keys got us all panicked but once unloaded he got on with plating up his dessert of vanilla panna cotta ready for later. Next to arrive was a giant of a man with his hipster beard Jack Boast the Head Chef of Galvins Cafe au Vin along with a former student of the college who now works for him.

Jack then got a few of the students busy filleting fish ready for his contribution and he prepped up his assorted charcuterie for his canapé… the clock was ticking and main course chef Gary Lee of the Ivy was still yet to appear. It was not until almost 6pm just half an hour before the guests would arrive for the welcome reception that he arrived with his assistant. He was relaxed and calm as they quickly started prepping the main course dish of roasted Somerset lamb stuffed with Black Pudding.

One chef alas unable to make the dinner was Matthew Bare as his 2nd in command had broken his leg so he could not get away from his work place. Ian stepped up to produce his contribution a chilled cucumber and mint soup shot.

So wooden boards piled with assorted canapés were delivered to the assembled guests and the evening got off to a start. There was a calm chaos in the kitchen as the chefs went about their final preparations.

The guests then sat and each charity made a quick welcome speech and the food started to come out, first Ian’s dish of pan fried scallops with textures of cauliflower, followed by the chilled soup shot. It was then Jack’s turn as they plated up the assorted Escabeche of Brixham Fish, Mackerel, Red Mullet, Megrim sole and freshly poached clams on a bed of carrots… it was proverbial production line of hands placing items on the plates and waiting staff then delivering to the table.

In amongst this it was yours truly function to get the crowd front of house digging deep into their pockets as we ran a couple of Head & Tails which all added to the fun and ensured the kitchen had time to get ready.

Next came Gary Lee’s main course dish, he gathered all the troops around him and you could see his leadership skills kick in as he demonstrated the plating up of his creation, a pea and mint puree base, fondant potato, slices of meat, carrots and finally some jus and a deftly placed pansy last of all. It was poetry in motion and all the time he was cajoling the troops and the moment he finished he made sure they all gave themselves a round of applause!

There was a real camaraderie amongst them all, especially evident when they all paraded into the room for what is commonly known as the “Santé du Chefs” to genuine warm applause. It was then my turn to run the auction of a range of donated items from a pastry Master Class at Le Talbooth with Paul to meal vouchers for The Ivy and an added bonus of a couple of cookery books and a half day in the kitchen with Gary – it was hard work trying to get the prices up but with some hilarious moments we managed in a few short minutes and some very generous donations to raise just over £4000 from this alone.
Paul served up his very pretty dessert and I completed the meal with my two favourite cheeses, Winterdale Shaw and Stichleton. That was it we had done it… there was a genuine warmth from all and as I drove back home it got me thinking how kind and generous the hospitality industry is. The chefs had come together, given up their time willingly and also managed to get virtually everything they had cooked with and served donated.

Guests had dug deep and supported two local charities that as one later said to me “Cannot even start to thank you for last night! Home-Start Colchester is a small charity and we do not receive many donations, so it is just amazing to be included in your fantastic efforts to support vulnerable and disadvantaged families.”

We raised a total of £6,260 that I know Ian and all involved were immensely proud of. I am also very grateful to those customers of mine that supported the event by hiring a mini bus and venturing from deepest Kent to Essex, bidding for items in the Auction and then a special mention must go to Paul Meyer Photography who gave up his time to come and photograph the event – his pictures are stunning!

What more can we say…

The charities we helped

Home Start – Colchester

Healthy Living Projects

A wild one…

Wild Garlic FlowersWhere is this year going… cannot believe we are already nearly a third of the year through it…

For me the end of winter is signalled by the arrival of a wild food in the form of Wild Garlic or as known by it’s “English” name Ransom. The broad green leaves that poke their heads up in wooded areas from about mid march onwards remind me that warmer weather is hopefully around the corner and we should also start seeing more abundant seasonal produce in our baskets.

Posset's on Parade!!!This months dinners will feature the foraged herb in the starter and main course (to a lesser extent) and then a true spring fruit fresh rhubarb married to a tart lemon posset!

To book this event then please complete the booking form below and we will contact you normally with 48 hours to confirm your places.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £40 per person

Service not included

Assorted Seasonal Canapés with a welcome drink

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Wild Garlic, Pea & Prawn Risotto

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Herb Crusted Roasted Rump of Lamb

with minted crushed Jersey Royals

Haricot Vert & Roasted Cherry Tomatoes

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Hari’s selection of assorted Cheeses

with Porridge Oat Biscuits & Banana Jam

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Lemon & Rhubarb Posset served with a warm home-made shortbread

Served with a glass of Muscat de Rivesaltes 

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Coffee & Petits Fours

Menu Subject to Ingredient Availability and Market Purchases

From Nose to Tail…a veritable collection of local charcuterie…

It was a bitterly cold Thursday morning when I swept into Shipbourne Farmers market near Tonbridge to collect some ingredients for a home brew from Moodley’s Beer and Wine Kits. At the entrance was a table laden with some rather good looking Salami and cured meats plus a plethora of smoked fish… It was a bit of a shock to then discovered they had all been produced in Kent and were the brain child of former Chef Paolo Rigoli and his partner Dalton Hopper. These were the real deal and Paolo willingly kept slicing a piece from each to let me sample… charcuterie overload or what….

I purchased some to take home and try and duly demolished in double quick time and then ordered some more to use at my pop up dinners in February when we did a small board of charcuterie to start off our Fondue parties. Their Tuscan salami was an amazing product – made with red wine, fennel seeds and some bigger pieces of fat the resulting salami is a real gem. I duly purchased whole lot more in readiness for my March Beer dinners as well. Including their small snacking salami aptly called a beer stick that is designed to go with a glass of beer!

Then recently I arranged to go over and see their production set up… It was an eye-opener and good to see how two passionate young lads have for a fairly modest sum set up a true artisan business. They have assorted Porta-Kabins that are the production kitchens and then an old refrigerated unit that has been adapted to be their curing chamber.

Then another area for smoking of the fish. In just over six months of production this set up is already not able meet sufficiently the demand they have created from the selling via the Farmers Markets they go to along with a growing wholesale demand as well. Plans to put in another curing chamber will mean they can then increase production of the larger joints they wish to cure and store such as the Parma Ham style legs, Coppa and Lomo joints. The legs taking up to eighteen months to reach their optimum maturity. The smaller salamis and sausage style meats taking less time means they would have greater capacity to meet the demands.

For Paolo it has been a steep learning curve as he gets to grip with the legislation and demands of running a new business. Dalton still works full time in his front of house role at a nearby restaurant so supports where and when he can. It truly is good to see such passion and dedication to produce what is a very fine product and I urge you to seek out their products at one of the Farmers markets they attend namely Shipbourne, Aylesford, Elm Court and Tonbridge and then also Horniman Market in south London.

Take a look at their web site for more details on the range of products http://www.kentcateringltd.co.uk/

March onwards…

We love a good glass of beer and we thought what could be a great theme for our March dinner event would be to pair up once again with Yudhistra Moodley of Moodley’s Craft Beer & Wine Making (we last hosted a dinner with Moodleyshim in January 2012) and this time are offering something a bit different. We have always loved using his beer especially in our beer bread.

Yudhistra only brews his beers to  order now commercially but he is however now selling “The Simple Beer Kit” mostly through Farm Shops  and local farmers’ markets including Tunbridge Wells Town Hall, Tonbridge, Aylesford, Hildenborough, Lamberhurst, Shipbourne Horsmonden , West Malling & Robertsbridge and then his web site on the Internet. All so you can brew your own high quality home brew using brewing quality ingredients. You can follow him on twitter @moodleyslimited or on Facebook at Moodley’s Limited

We have teamed up with him for our dinners on Friday 13th & Saturday 14th March when we will be serving a simple beer themed supper to our guests. We will also for each pair of guests be providing a simple beer kit for you to take home and try brewing yourself. Yudhistra will also be on hand each night to answer any brewing questions you may have on how to make a successful brew.

musselsFollowing a welcome drink and beer themed nibble we will kick the evening off with a bowl of freshly cooked fresh mussels cooked in a home brew and served with our now somewhat infamous beer bread.

We will then go onto the main course dish a classic pork shoulder stew braised in beer with carrots and onions. We will serve this with a herby bulgur wheat and some purple sprouting broccoli – a good warming bit of comfort food

Decadent Chocolate TorteFinally we will then serve a classic chocolate cake made with a dark beer that will be served with a compote of blood oranges and some mascarpone cream.

Then with coffee and we will serve some petit fours.

We think it will be a fun night with the added benefit of a take home beer kit with full instructions on how to make your own home brew, what could be better?

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £40 per person including for each pair a Moodleys Simple Beer Kit (retails at £30)

Service not included

Menu

Poached Fresh Mussels in Beer with Hari’s Beer Bread

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Beer Braised Pork with Carrots & Onion

Herbed Bulgur Wheat

Purple Sprouting  Broccoli

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Chocolate & Porter Cake, Blood Oranges & Mascarpone

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Coffee & Petit Fours

To reserve your places please complete the booking form below and we will contact you normally within 24 to 48 hours to confirm  your places with a credit card number.

Fondue Party… our February dinners

fondueGreuzi!

Well we thought we would set the year off with a bit of a party and what better way to kick start the year than with a “Swiss Cheese Fondue Party”!

We will be in central Tunbridge Wells at 8 Chapel Place (a vacant retail outlet) between the High Street & The Pantiles that we will take over for two nights (6th & 7th February) and be serving up a classic fondue menu.

It will be a little early for Swiss Faschnacht (Carnival/Mardi Gras) but what the hell let’s really get the party started with some good food and convivial conversation.

There will be three tables of six (so sharing is compulsory unless a whole table is booked) and we will welcome guests with some nibbles and glass of something!

The meal will kick of with a selection of assorted Charcuterie served with some rye bread (Veggie option available – please pre-order in the “any other info” section of the form below) and then we will serve each table with a classic Swiss Cheese Fondue. Melted Swiss cheese and wine is then served bubbling on a heater and you all dive in with your bread. We will have the addition of some wild mushrooms as well to add to the fondue if so desired!

Finally the meal will be completed with a platter of fresh fruit and fruit sorbet (Taywells) that we will serve with a small glass of schnapps.

We will then serve up coffee and some petit fours to round the evening off.

If you want to come in your best carnival outfit then feel free, (not compulsory though) we plan to have some Guggenmusik playing in the background ! The menu includes a welcome drink on arrival but you will need to bring your own drinks to have with the meal. (Water and Ice Buckets provided) Please note Red Wine with hot cheese is not a good idea as it tends to clot the cheese in your stomach.

So why not join us for a fun couple of nights re-live those nights on the ski slopes and let’s party!

Place: 8 Chapel Place, Tunbridge Wells, Kent TN1 1YQ

Time: 7:30pm Welcome Drink and Nibbles

Dinner: 8:00pm prompt

Suggested donation £35.00 per person (service not included)

Menu

Assorted Charcuterie served with pickles and Rye Bread

(Vegetarian option: Nussli Salat Mimosa mit Baumnussen)

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Classic Swiss Cheese Fondue

Melted Swiss Emmenthal & Gruyere in white wine served with cubes of bread

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Fresh Fruit Platter served with a Taywell Fruit Sorbet and a chilled schnapps

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Coffee & Petit Fours

Happy New Year…

Well here at “Covert Towers” we have been enjoying the festive season in our warm and dry home… a bit different to last year when we evacuated on Christmas Eve and did not return until early July!

imagesIt was a challenging year in 2014 for a number of reasons and we are now looking forward to a what will be our 5th year of secret dining.

We cannot thank our supporters enough for sticking with us during such trying times. We cooked in new venues provided by generous hosts and then we returned to our refurbished home and new kitchen and have been cooking up some storming events since then.

Now as we start off in 2015 we have set dates right through to the end of the year. We have some exciting themes planned for the year and we will publish more details in due course but for the moment we have two dates on February 6th and 7th when the menu will be based around Fondues. We will publish full menus in due course.

On Thursday March 26th we will also be taking part in a charity dinner called “Take 5 Cooks” plus one (a late entry) This will be held 5at Redwood College in Essex and the profits from this dinner is to be shared between Home Start (Essex) and the Welcome Project (Ilford) two small local charities. We will share more details soon as we are just awaiting confirmation on booking details and price per head. Feel free to use our booking confirmation form to register your interest. We Promise it will be a real fun night!

We will publish more details on our other events as soon as we can just keep checking back. In the meantime we wish all our current and potential new customers a very Happy New Year.

Hari Covert

Kent's first Underground/Secret Restaurant…

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