Category Archives: General Information

Waste… and just lazy behaviour?

waste1The recent BBC programme “Hugh’s War on Waste” with Hugh Fearnley-Whittingstall that aired recently highlighting the problems of food waste was a fascinating look into how we have become.

I recognised so many traits of people I know that will buy excessive food and then have to throw it out or they will only buy perfectly formed produce because they have become so conditioned. Do not get me started on Organic and the such like!

I always remember once going through my mothers store cupboard and finding jars of jam, tins of food etc that were years out of date. She was of the “war rationing” generation that horded food and just hated waste. We have cultural differences as well – we see people in our French village going out each day buying the produce and food they need for that day.

I have had a chef training and I feel I am pretty good at ensuring I use every bit of produce I buy and I like to also think I am pretty canny with my purchasing and try to buy what is in season. Local is good but can for me also be limiting… e.g. I love a Barbary Duck Breast so will purchase when I am in France and import or source an Asian ingredient I require when a local cannot be substituted.

Hugh’s programme highlighted the public’s so called desire for perfect fruit and veg with tonnes of parsnips being rejected by supermarkets as they were marked with small blemishes or were the wrong sizes! Madness and irresponsible for all parties involved. Intermarche the French supermarket chain actually have a cheaper section of Fruit and Veg that are seconds or misshapen. It requires the public to demand their produce is not sanitized to the extent it currently is.

What is worse is this “Best Before Date” people now think if it is gone beyond this it is dangerous and should be thrown. I was also equally annoyed by the way people stored their opened produce in the fridge in the same packets and unwrapped – open to cross contamination and spoiling.

I get through copious quantities of large commercial rolls of cling lidl sealerfilm quite quickly as I am constantly wrapping and storing using this or my £25 Lidl purchase of a small vacuum machine with rolls of
plastic bags as an invaluable piece of kit for me as I freeze or wrap gluts in bags till they get used.

For me it is all in the planning, rotation and knowing what is in your fridge, freezers and storage cupboards so that it gets used. It is simple kitchen management and what annoys me most is when someone takes something from the fridge and then puts it back unwrapped (if already wrapped and not in the same place it was taken from) It might sound like a case of OCD but for me it is about sound management. Ask any good professional chef and he would agree.

The public needs to up its game on many fronts and our supermarkets need to change its policies with regards to what it sees as acceptable standards.

Rant over… any comments are welcome.

Parental Control…

I was with Mrs HC in my local cinema the other night and we were eating in a Pizza restaurant before going to see the latest Bond picture.

kids2Now it was our first visit to the said restaurant part of a small independent chain and we did not know what to expect. It was fairly early evening and on arrival there were quite a few children eating with their parents.

We sat down on our allotted table with a mother and two young hyperactive  girls located on an adjacent table. In fact when we inspected the room there were possibly 90% of the tables with one or more adults and a plethora of children (well it was the half term holiday)

The menu was a classic pizzeria style menu in the Pizza Express mould. There was also a  fairly hefty children’s section that was well thought out and exciting for our little ones and all reasonably priced.

However it was the lack of parental control by certain Yummy Mummy’s that galled me most. Children misbehaving and running round the place is dangerous as drinks are carried to the tables along with hot food, one group of boys played up and down the staircase and lift to this first floor restaurant. All this time the parents just sat there and ignored them. One mother just seemed to be bored and playing on her phone!

kids1One more elderly lady (a granny perhaps) was sitting with two young children who were impeccably behaved through out, and a young girl on the next table to us with a school friend when they left the table to go to the toilet did rather boisterously run down the stairs and their Mother turned to us and remarked “when will they learn”!

Perhaps you might think me a grumpy old fart  for making such comments but if you delve deeper into the restaurant scene and what the public expect and how they behave in our eating establishments then you would understand my dismay.

There was recently a very well crafted article in the Guardian when critic Jay Rayner commented about children’s menus. I could not agree more with him… we are culturally backward when it comes to eating out with children. What is more children should be taught how to behave in a restaurant what ever its style or purpose from a very early age.

I have very fond memories of eating in a Michelin starred restaurant in France when a primary school class of 4 & 5 year olds were bought into the restaurant and sat down to try some foie gras, snails, caviar, Steak tartare and high quality chocolate to educate their taste buds and palates.

Our meal was good and the film was very impressive it was however the lack of parental control of their young ones that had a  great deal to answer for. One can live in hope…

Five Guys vs Byron Hamburgers…

Me and the DD were at Bluewater with Mrs HC the other week and we decided to give the burger joint of Five Guys a try out. Me and little miss HC rather like a good burger and are big fans of Byron Burgers… So we thought this one would be worth a trial.

IMG_8122 (1)The main difference is they are best described as a self serve establishment but their burgers are somewhat more high class than your McDonalds or Burger King.

The concept is very simple… Small or Large Burgers (two meat patties) and then any combination of 15 assorted fillings!

They claim there are over 250,00 possible ways to order a Five Guys Burger, they only use fresh ground beef and there are no freezers in any of their locations… They even listed in the Bluewater place where the farm was that provided their potatoes (A farm in Sufflok) plus they only fry in peanut oil.


You make your choice and pay at a till and then move along the open to view kitchen area to a pick up point and watch the burger being assembled and then pick it up when your order is called. The place was packed and our wait was really no more than six to seven minutes. Plenty of theatre as they assembled the orders and you helped yourself to your ordered drink and could go back for a free refill if required.

Byron Burgers

Overall the burger was a good juicy one and the chosen garnish was generous… for me the Fries were really good, very crispy and well seasoned. In fact overall we were impressed and the meal cost circa £20 so certainly more than the McDonalds genre… Better than Gourmet Burger Kitchen but for us we still like Byron Burgers… they are all very individual in style but with their friendly table service they win for hands down for me and little Miss HC.

Worth a visit to both if you enjoy a burger!

Five Guys

Byron Hamburgers

All about the service…

Well during the past few months I have had quite a few eating out experiences of both a good and bad nature.  Having made a living out of restaurant reviewing in the past as both an “Egon Ronay Guides” inspector and also an “AA Guides” patch inspector my tastes have developed to appreciate firstly much simpler food where the ingredients provenance takes centre stage.

I have however begun to appreciate far more the service proffered by an establishment as also being an integral part of the whole experience.

I recently found myself for a few days in the West Country and we had a rather posh afternoon tea at a newly opened 5 star hotel – the Afternoon Tea served was £30 a head and whilst generous in proportion was not so memorable for the quality of the offer. Firstly sandwiches when delivered did not match the menu description and the chefs predilection for tomato in them was rather overzealous.

Scones whilst home-made were stodgy and stale, jam and cream was however generous. Cakes and pastries were pretty unimaginative and amateurish – a tartlette case filled with meringue needed the citric base to compensate for the sweetness. A chocolate cake and a caramel mille feuille were also nothing special and the only saving grace was the fresh fruit tartlette.

An apfel strudel with vanilla sauce was also out of place as a tea time treat – more in keeping as a restaurant dessert was also soggy and not in the least bit dainty!

The only saving was friendly and concerned service from a young but professional team of staff who held it all together and helped redeem the food quality misgivings.

A couple of days later we then had a meal in the depths of Cornwall at an establishment in a very busy and bustling coastal town that is dominated by a certain celebrity chef.

We went to his “Bistro” operation for a dinner. It was a return visit since we had had a memorable lunch some nine years earlier. Whilst the food was spot on and highlighted well the great produce on offer from fresh local scallops served with a truffle butter to an amazing combination of John Dory, Grilled Baby Leeks, Soft Boiled Egg and shaved Parmesan  cheese that was an enlightening combination. It was however the service we had that was more memorable. Young staff were engaging, sociable and efficient throughout so much so it was refreshing to watch and made the evening all the more memorable!

The day afterwards at a seaside Cafe we visited for a traditional Cornish clotted cream tea there was a slightly annoying pre-order system at a bar counter and then your order was delivered to your chosen table. Not ideal, but acceptable except what annoys me more is waiting staff who walk past a laden table of a previous occupants detritus that is not cleared by them… somewhat all to apparent at this canal side eatery that whilst popular lacked the slickness of the previous nights dinner.

My other pet hate is the “Nandos” concept of sitting at a table and then being made to go to a till to order and pre pay – My disabled wife has been discriminated before with this concept  and forced to send our young daughter to order and pay. A visit to chain of burger restaurants using such a format was underwhelming and confirmed my favourite style of this eatery is the “poetically named group” found all over London who has continually delivered great service and a very consistent product in each of their places. My daughter is now hooked on them as are all of her school friends.

Whilst eating with friends at one of Mr Raymond White’s bustling restaurants a mistake to our dessert order was handled with great aplomb and apologetic efficiency that left us impressed with the establishment and happy to return at a future date as opposed to a negative and disgruntled attitude!

Our visit to a wonderful restaurant with rooms in deepest north Devon owned and operated by friends admittedly was made more special by the service proffered that was concerned, measured and efficient throughout our visit. From the welcome cup of tea on arrival to a coffee served in the lounge whilst writing up a report to a sumptuous dinner and well cooked breakfast reminded us how committed you need to be to be hospitable and successful. This couple have now done some 15 plus years in their own business and just one look at the positive and glowing feed back on their trip advisor rating speaks volumes for their dedicated professionalism. I am not surprised they are trying to now sell up and take things a little bit easier as they work long hours and very hard to maintain their loyal and appreciative guests! I wish I had the energy and money to invest in their truly lovely place. I thoroughly recommend a visit to see how it should be done.

Whilst the food is important the service can make or break the experience and the rise in popularity of TripAdvisor hated by many a chef in my mind when you read between the lines is a useful tool to ensure you do not waste your money!

I can thoroughly recommend the following as they provided some truly memorable meals and service over the past few months… I will not bore you with the not so good!

St Petrocs Bistro

Blagdon Manor

Byron Burgers

Restaurant Aquar’aile

Cultural differences…

Well I have been watching the BBC 2 series about Chinese School “Are our are kids tough enough” – despite it’s infuriating editing making it seem a disastrous experience it does illustrate very well the differences between ours and their cultures.

This was also brought home to me following a recent visit of a young 15 year old Singaporean lad who spent two weeks staying with my family for some culinary mentoring.

His very polite and respectful nature for such tender years was refreshing – his eagerness to learn was also commendable – unlike some of the 15 year olds on the TV programme.

It was however the visit we made together to France for an eating and shopping fest that also illustrated to me how different our cultures are with just twenty plus mile of water between us!

We paid visits to some French hypermarkets… he was in awe of the 50 plus checkouts/tills and the range of produce on sale. We then paid a visit to a weekly market in the village of Etaples where the range of fresh seasonal produce was breathtaking. Fresh peaches apricots and nectarines were cheap and great quality alongside an amazing array of fresh tomatoes.

Stalls selling just cheese, fresh fish or one selling a freshly made Paella or another a spit roasted chicken all seemed quite exotic. We had also visited earlier in the week the farmers market in Tonbridge and whilst the produce on show was good the price differentials were eye watering. It seems that twenty plus miles of water has a great deal to answer for.

John Dory with a ginger beurre blanc sauce
John Dory with a ginger beurre blanc sauce

We also paid a visit to the local fish market after having had a wonderful fish based lunch at Perard in nearby Le Touquet – a hugely popular  and busy restaurant that seemed ever popular (it had been many years since my last visit) their infamous fish soup still as good as ever! The range of fish on offer at the Etaples fish market was stunning and so fresh looking – we succumbed to a purchase of three large John Dory at an eye watering forty plus euros. Worth every penny when we the next day filleted them and cooked them for supper.

It all illustrated very well how different our cultures are and respecting this is key to ensuring we appreciate what is on offer. It never ceases to amaze me how we expect to be able to eat an out of season strawberry at Christmas or an asparagus spear imported from thousands of miles away instead of only consuming when in season and more locally sourced.

We should all embrace cultural differences and what they can contribute to our daily lives and not treat them with suspicion or fear…

Rant over…

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

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

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

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