Category Archives: Event

YCPS Take 6 Chefs Charity Dinner

We are helping to organise this big charity dinner on May 23rd – at the Oaks Restaurant in the MidKent College Maidstone working with the six chefs tasked to cook and serve a special 6 course menu to a sell out crowd.

The charity has just launched a Virgin Money Giving Page where the final 4 places that are up for grabs can be won via a prize draw. The final table is located within the kitchen beside the pass so in amongst all the action with the hustle and bustle.  If you fancy trying to bag the table then a simple £5 donation will suffice to get your name into a virtual hat…

This is a very unique event and one that will ensure the charity can continue to support the fabric of the church in a bustling village community.

To be in the virtual hat then make your donation here 

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Demonstration “Covert Cook School” Lessons…

We felt it was about time we released some scheduled demonstration Covert Cook School lessons that will take place on a series of specific dates. The format will be a four and half hour demo of a three course meal that will give you  the opportunity to quiz yours truly and also get actively involved as well if you so wish. It will also give you plenty of tips on presentation and tricks of the trade to ensure you can replicate yourselves.

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I will reveal some of my classic supperclub dishes and tailor the class to be something for all levels of cook to be able to attempt at home.

We will kick the class off with a welcome coffee or tea with some homemade biscuits and then get stuck into the demo. The class will then end with you all sitting down and sampling what has been prepared. Recipe sheets will be provided so you can then head home and replicate.

The class will take place in my demonstration kitchen and will be just four persons so an intimate group of friends or perhaps a group of strangers where new friendships could be formed. If you wish to consume alcohol with you meal then feel free to bring a bottle! We can provide glasses etc – Soft drinks & water will be on hand for all.

The class will demonstrate a three course meal that you will be able to easily replicate at home and give you chance to grow in confidence and impress your own guests.

The classes will take place on the following dates

Tuesday 16th April – 10am to 14:30pm

Tuesday  30th April – 10am to 14:30pm

Wednesday 15th May 10am to 14:30pm

Price : £70 per person inclusive – three course lunch , recipe sheets, welcome tea or coffee on arrival, soft drinks & water

To book please complete the following booking form and we will then send you a secure payment link to confirm your place.

A hot date in Ramsgate with “Harrison Ovens”…

THIS EVENT IS NOW SOLD OUT

For our March event we will be moving to a rather quirky venue in the town of Ramsgate!

We will be using the ”Harrison Ovens” industrial workshop  where they hand build a thing of beauty in this seaside town.

Daniel Thumwood the creator of the oven builds these much sought after pieces of kitchen kit that can now be found is some of the UK’s top kitchens and are now being exported to further afield as well.

We will be using their workshop demo kitchen as the venue for this month’s event and we will also be using their oven to showcase how versatile the oven is to cook with. We are planning to cook the whole meal using the oven wherever we can.

We are doing just the one night on Saturday 16th March. The first floor demo area overlooks the workshop and whilst it is a very basic space we will have enough space for just twelve diners and Daniel along with his wife Natalie will be on hand to tell the story behind their quest to bring charcoal cooking to the best professional and domestic kitchens. We also suggest guest wear warm clothing if the weather is chilly as there is little heating in this industrial space!

We will kick the evening off with some seasonal nibbles and a welcome drink before we will then serve the first course. A classic Elizabeth David inspired recipe of a Piedmontaise roasted red pepper stuffed with tomato, garlic and anchovies that will be slow roasted in the oven – we will then serve garnished with some Jamon Iberico and some good hunks of our now infamous Beer Bread… again we will cook this in the charcoal oven !!!

Our next course will be a  roasted field mushroom cap that will be topped with a light smoked haddock mousse – cooked in the oven this will we hope intensify the smoked flavour – we then serve this with a simple a root ginger flavoured beurre blanc sauce.

For our main course we will roast wild garlic pesto crusted lamb rumps direct over the charcoal embers to impart a good crust and smoky flavour sealing in those juices – a wedge of creamy potato gratin dauphinoise and then my ubiquitous green beans as garnish with the meat will complete this dish.

Next we have then decided to serve a classic savoury – using Kentish Winterdale Shaw a carbon neutral unpasteurised cheddar cheese from the top of Wrotham Hill that we will use in a classic welsh rarebit served on a slice of sour dough bread.

The final course will be something I tasted when I paid a visit to Daniel & Natalie in late 2018 to see the workshop… I test baked a loaf of my beer bread and Dan made his banana loaf that was exceedingly moreish and to die for.  A slice will come garnished with salted caramel roasted banana and served with a good dollop of clotted cream to round it all off… a fitting indulgent ending to the proceedings.

You are invited to bring your own drinks to consume with your meal – we will provide glasses, ice buckets and waters.

You will be sharing spaces on the two tables so this will be a fun night of like-minded foodies who we hope to introduce to the world of covert dining.

Please use the booking form below to reserve your places – we will then send you a booking deposit payment link to confirm your reservation.

Date: 16th March 2019

Arrival: 7:30pm

Dinner:  8:00pm Prompt

Venue: Harrison Ovens Ltd, Unit 2 Sharpes Place, Ellington Road, Ramsgate CT11 9TD

Price: £35 per person (a £5 Booking deposit per person to confirm your places – Balance owing payable in cash on the night)

Menu

Welcome Drink & Seasonal Nibbles

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Piedmontaise Stuffed Red Pepper served with Jamon Iberico & Beer Bread

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Roasted Flat Field Mushroom topped with a Smoked Haddock Mousse, Ginger Beurre Blanc

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Roasted Lamb Rump with a Wild Garlic Pesto Crust, Gratin Dauphinoise, Green Beans

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Winterdale Shaw “Welsh Rarebit” on Sour Dough Toast

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Banana Bread, Salted Caramel Banana, Clotted Cream

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Coffee & Petit Fours

Menu Subject to Ingredient Availability and Market Purchases.

Please use the form below to make your booking – we will email you a secure link to pay your £5 per person confirmation deposit. The balance owing is payable on the night with cash.

A walk on the wild side…

For our April event we will be taking the “Hari Covert” secret supperclub concept to a new venue for us and one we are extremely excited to share with you all.

We will be hiring the Oaks Restaurant located on the MidKent College campus in Maidstone. This is a lovely venue with a ultra modern dining area and a kitchen back of house that we cannot wait to use as it has some state of the art equipment. We are also using it to give the students  enrolled on catering courses the opportunity to work with us and gain first hand experience of working with some seasoned professionals. It is also a bit of a dummy run for the charity event we are also organising and hosting at the college on May 23rd.

Our event is for one night only on Friday April 12th  and we have named it a “Walk on the Wild Side” as we will be featuring Foraged Wild Ransom (Wild Garlic) that we will pick ourselves and then use in the main course, a delicate vibrant green soup that will see the addition of a smoked haddock quenelle and a soft boiled quails egg incorporated with it. We will also serve our homemade beer bread with some whipped chipotle butter.

The main course will see slow cooked pork cheeks shredded and reformed to resemble a brownie shape and served with a spicy “Mole Sauce” (Chocolate chilli sauce ) then the addition of a piece of crispy pork belly served with a roasted apple sauce and a garnish of wild garlic mashed potato and braised red cabbage.

To complete the meal we will offer a choice of either our favourite local cheese “Winterdale Shaw” – the unpasteurised carbon neutral cheese from the top of Wrotham hill.  Makers Robin & Carla Betts have been making this cheese now for over ten years and you can purchase on a Saturday morning direct from the dairy shop or locally from selected Waitrose Supermarkets and assorted food halls as well as other cheese stocking emporiums. We will also serve our now rather infamous Porridge Oat biscuits with it as well.

The alternative choice to the cheese is a homemade Orange Polenta Cake served with a Marmalade Coulis and a whipped mascarpone cream.

To round things off we will then serve either coffee or tea with some simple petit fours to complete your “covert” meal.

There will also be a licensed  bar with a selection of wines, beers and soft drinks available for purchase on the night direct from the college.

PLEASE NOTE – BRING YOUR OWN IS NOT POSSIBLE FOR THIS NIGHT

Date: Friday 12th April – The Oaks Restaurant – Mid Kent College Campus, Maidstone Kent

Time : 7:00pm Welcome Drink & Nibbles

Dinner: 7:30pm prompt

Price: £30 Per Person (service not included)

Drinks Choices payable on the night at the Bar

Menu 

Wild Garlic Soup with Smoked Haddock Quenelle & Soft Boiled Quails Egg served with  Homemade Beer Bread & Chipotle Butter

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Pulled Pork Cheeks, Chocolate Mole Sauce,  Crispy Pork Belly Roasted Apple Sauce, Wild Garlic Mashed Potatoes & Braised Red Cabbage

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Winterdale Shaw (Local Cheddar) & Porridge Oat Biscuits

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Orange Polenta Cake, Marmalade Coulis & Mascarpone Cream

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Coffee or Tea with Petit Fours

Menu subject to market purchases and ingredient availability

Please use the form below to make your booking – we will email you a secure link to pay your £5 per person confirmation deposit. The balance owing is payable on the night with cash.

Fondue Nights at the Bicycle Bakery…

We are back in Tunbridge Wells on the 22nd & 23rd February for a pop up at the infamous Bicycle Bakery… Makers of some amazing Sourdough Bread and classic pastries. We thought how could we showcase their expertise and we thought why not use their Sourdough bread with a classic Swiss Cheese Fondue and a dessert inspired and produced by owner Jamie Tandoh – A yummy sounding Warm Coconut Arancini served with a fresh pineapple & cardamon salsa.

To kick the evening off we will serve a welcome drink with some simple nibbles and the first course will be a simple leaf salad garnished with “Kent Collection” cured Salamis and toasted walnuts whilst for vegetarians we will substitute with goats cheese & beetroot.

The fondue shared on each table (8 persons) will be made with an amalgamation of three Swiss Cheeses. Emmenthal, Gruyere & Appenzeller slowly heated with white wine & garlic and if the whole table are in agreement we will add some dried cepes to the fondue to give it a woody & earthy flavour much loved by the Swiss.

We recommend to drink with the meal you pick a dry white wine or a chilled beer as red wine with its tannin’s can cause the cheese to knot in your stomach and cause cramps. We will provide Ice Buckets and Glasses on the tables.

Just sixteen places each night (two tables of eight so you will need to share) will keep it intimate and a great way to meet new people.

To book your places please complete the form below and we will email you an invoice for a booking deposit of £5 per person (refundable if the event is cancelled) This will need to be done to secure your places.

We ask guests to arrive at 7;30pm and we will serve up at 8pm

Dates: Friday 22nd February & Saturday 23rd February

Time : 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm prompt

Price: £30 Per Person (service not included)

Menu

Welcome Drink & Simple Nibbles

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Leaf Salad with Kent Collection Cured Salamis & Toasted Walnuts

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Swiss Cheese Fondue with Bicycle Bakery Sourdough Bread (addition of dried Cepes if all in agreement on the table)

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Coconut Arancini with a Fresh Pineapple & Cardamon Salsa

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Coffee or Tea

Menu subject to market purchases and ingredient availability 

 

Happy Friday the 13th…

UPDATE: Due to an unlucky accident on June 12th and ending up hospitalised for ten days and a broken femur this event is now cancelled. Will update in due course on future events


Paraskevidekatriaphobia sufferers need not attend…

Well for our July event it will take place on Friday 13th July – we are not superstitious and hope you aren’t either!  We are planning weather permitting to make it an alfresco meal down the bottom of our garden – please note if weather is too unsettled it will be done indoors.

We felt for this dinner we would make it a memorable four course meal that showcased some interesting techniques and flavour combinations. (Not that all are dinners are not so intended!)

We will kick the meal off with a welcome dink and nibbles of a seasonal nature and then serve as a first course a homemade coarse terrine that will incorporate pork and chicken… I love making a terrine as there is a skill to keeping it moist and full of flavour and it always excites me when I cut into it for the first time. I will serve it with a homemade butternut squash & cranberry chutney that has been maturing now for a good while!

Next a challenging dish for some will be a Ceviche of sea bass and salmon. This is raw marinated fish served with a thinly sliced salad of fennel. The addition of mint in the Ceviche also adds a zing to the citric marinade that cooks the fish. Perfect for a summer evening.

The main course will be roasted beef fillet served with a “Pepper Club” sauce – this is a piquant green peppercorn and port soaked raisin cream sauce – we will serve some fresh green beans (as always) and pommes dauphine little deep fried mashed potato and choux pastry pillows… perfect to mop up the sauce.

Finally we will basically serve a jelly & ice cream dessert that will showcase Marden based cider makers Phil & May Turner and specifically their elderflower cider – we will also stud it with fresh local raspberries and when we serve it some homemade strawberry parfait and warm butter shortbread biscuits.

Dates: Friday 13th July

Time : 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm prompt

Price: £40 Per Person (service not included)

Menu

Welcome Drink & Seasonal Nibbles

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Homemade Pork & Chicken Terrine served with a homemade Butternut Squash & Cranberry Chutney

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Sea Bass & Salmon Ceviche with a fennel salad

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Roasted Fillet of Beef served with a Pepper Club Sauce

Pommes Dauphine,  Haricot Vert

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Turners Elderflower Cider Jelly with Local Raspberries,

Strawberry Parfait and Warm Butter Shortbread

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Coffee or Tea, Petit Fours

Menu Subject to Market Purchases & Ingredient Availability 

 

Paella comes to the “pequeño toro”

For our June events we are excited to announce we will be returning to the village of Brenchley and in particular we are preparing two nights of Paella at the “Little Bull” Cafe & Bar in this picturesque village.

We will be cooking alfresco a large pan of classic mixed Paella at 6pm and 8pm on the two nights and this can be reserved directly with The Little Bull by calling them on 01892 724985 or you can complete the booking form below and someone will call you back to confirm your reservation.

We are also subject to availability offering the Paella for takeaway for those wishing to experience a freshly cooked Spanish classic in the comfort of their own home.

We will be serving at 6pm and again at 8pm so why not reserve your places now to ensure you get your Spanish fix and come on down to the “pequeño toro” and say hola!!!

Dates: 8th & 9th June

Times:19:00

Price:  £15 per Adult £9.50 for Children (under 10)

Takeaway £10 per Adult £6.00 per child (subject to availability)

Menu: 

Table Snack: Pipas al Punto de Sal

Freshly Cooked Paella – Chicken, Chorizo, Prawn, Squid with Peppers, Green Beans and Peas 

Vegetarian Option available (please request when booking)  

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Fresh Local Strawberries & Cream 

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May you join us…

“To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.”

– Jean Anthelme Brillat-Savarin

This quote sums up our supper club perfectly – I have long been a fan of french gastronome and food philosopher – his aphorisms  have often rung true on so many occasions. This is no more so than the one above…

For our May event we will feature those in season foods such as Asparagus, Lamb and Strawberries with some novel combinations and some well tried marriages.

We will kick the evenings off with welcome drink and seasonal nibbles and then start the meal with a risotto made with fresh local Asparagus, Gorgonzola cheese and toasted  hazelnuts – creamy and unctuous.

The main course will be roasted lamb served with a foraged wild garlic crumb, the new seasons jersey royal potatoes, peas and charred lettuce all bought together with a redcurrant jus.

Our cheese selection will reflect what is best and in season and finally what could be better than a soft chewy meringue topped with cream and fresh local strawberries that will be well and truly coming into season.

We hope you will come and join us and we welcome old and new customers to come and sample what “Covert” dining will all be about…

Please complete the booking form below, we will then email you an invoice to confirm your reservation with a small deposit that can be paid securely online.

Dates: Saturday 19th May

Time : 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm prompt

Price: £30 Per Person (service not included)

Menu:

Asparagus, Gorgonzola and Toasted Hazelnut Risotto

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Roasted Lamb Rump, Wild Garlic Crumb, Jersey Royals, Charred Lettuce, Peas & Green Beans, Redcurrant Jus

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Hari’s Selection of Cheeses. Porridge Oat Biscuits

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Fresh Local Strawberry Pavlova

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Coffee, Tea & Petit Fours

Menu subject to market purchases and ingredient availability

Time for Tea (and Cake)…

Well we are always keen to provide our supper club attendees with a unique covert experience with our events.

For our April event we are pleased to announce something very different and quite unique.

We are linking up with a Master Tea Blender – Alex Probyn – he is brains behind a highly successful company called Blends for Friends and his HQ is located on the edge of the North Downs in a purpose built Kentish Barn that now is a very busy operation.
Alex blends many teas for assorted companies worldwide, they will produce on average one million plus tea bags per week as well as loose leaf tea blends shipped to locations throughout the world.

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Who’d have thought we have such a company within our midst…
Part of the barn has been turned into a swish state of the art bespoke tasting room which is known as the “Blendatorium” where Alex will tutor you through the many vagaries of tea blending – he has a wall of some 500 plus infusions that can create a unique blend.
He will provide attendees with a tutored tasting and this will then be followed by you being able to create your own very unique blend to take home with you.

Finally once this is all completed his in house catering team with some assistance from yours truly we will then serve you with a delightful afternoon tea at their in house café, this will include a selection of sandwiches, homemade cake, biscuits and pastries.

We have also invited Pastry tutor Jonathan Deddis who was a contestant on the last series of the BBC series “Bake Off Crème de la Crème” to also produce some unique high end patisserie where his artistry and skills will also encompass some of Alex’s teas.

This will be a truly perfect way to finish off this event. The café is not open to the public so it will be a truly exclusive and must not miss event. This is a unique way to learn more about the world of tea in a fun and informative way.

The event is a one off we have secured an exclusive all in discounted price for this event of £65 per person that is a saving of £10 per person on their normal tea tasting prices. There are just 12 spaces available on a first come first served basis and the event will only take place if all places are sold so why not get a group of tea enthusiasts together and let’s make a party of it!

To book your places we request you complete the booking form below and we will then invoice you with an online credit/debit card payment link and this will be fully refunded should we not get sufficient numbers for the event.

We request the full payment up front and cancellation by attendees seven days before the event will garner a full refund but thereafter no refunds can be offered unless we can find replacement attendees.

Date: Friday 20th April 2018

Venue: The Barn, Coney Shaw Farm, Kemsing Road, Kemsing, TN15 6NN

Start: 14:00

Tutored Tea Tasting :  with Alex Probyn – a Master Tea Blender followed by your chance to create your own bespoke blend from over 500 assorted infusions…finally you get to sit down to a sumptuous set tea that will include freshly made sandwiches, homemade cakes, biscuits and tea inspired pastries by pastry supremo Jonathan Deddis.

Finish:  5:30pm

Price:  £65.00 per person inclusive of your own tea blend to take home & set afternoon tea.

Please do let us know of any allergies or dietary requirements when booking.

Covert Secrets Revealed…

We thought it is about time we offered a structured cookery demo so instead of a dinner event in February we are offering a very special lunch preceded by a live cookery demo.

We will have just four spaces and Hari will demonstrate a full three course menu that you will all sit down to eat. It is a great way to learn some new techniques and tips and Hari will be more than happy to answer any questions along the way.

We will ask all attendees to arrive at 9:45am for a welcome coffee and biscuits. The demo will kick off at 10:00 am prompt and then lunch will be served to all around 1:00pm (or basically when ready)

The dishes that will be demonstrated will be as follows

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Date: Saturday 24th February 2018

Arrival: 9:45 am

Finish: Circa 2:00 pm

Price: £55 per person includes Recipe Sheets and  3 course Lunch


Starter: Ceviche of Smoked Haddock, Celeriac Remoulade & Apple

Main Course: Supreme of Chicken with a Prune & Bacon Stuffing, Red Wine & Prune Sauce

Gratin Dauphinoise & Vegetable Medley

Dessert: “Damian Allsops” Water Chocolate Mousse served with Blood Orange Segments

N.B. Menu subject to market purchases and ingredient availability

If time allows Hari will also demonstrate his Beer Bread and the demo will also show how to bone a whole chicken and the process of making a red wine stock. He will endeavour do everything from scratch (where possible) and will also demonstrate the presentation of the finished dishes. Attendees will also be provided with recipe sheets to take away so they can replicate at home.

This event will only go ahead if all four places are filled so why not get a group together and come and enjoy a live demo followed by a lunch.

To book  your places please complete the form below and we will then confirm your booking with an online invoice for credit card payment to secure your places.