Category Archives: Next Dinner

Event, Next Dinner

Hola Marden…

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This is all part of our plans of feeding the masses… so on Friday 14th June 2019  we will be popping up in the village of Marden.

To be precise we are going to be at the “Cidery” of Turners Cider, Marden for just one night. 

The plan is to rock up with our big paella pans and we will be cooking fresh pans of mixed Meat & Seafood Paella or Vegetarian version that we will serve with a complimentary glass of cider (there will be more to purchase on the night) and to round it all off we will serve local fresh strawberries and cream.

The idea is for guests to bring their own chairs or blankets and to chill out in the adjacent orchard underneath some plum trees as we will also have a live band that will entertain you all and create what we hope will be a mini festival atmosphere.

It will be informal, chilled and a great way to start a Summers weekend.

Music will be provided by Ray Rich who is a highly acclaimed musician that will play a mix of  Jazz, Blues, Soul & Serious Rock ‘n’ Roll. We hope you will join us and ensure we have a fun filled evening. There is limited capacity for this event so we do recommend you book early.

To purchase tickets we are offering “Early Bird” for those that book by the end of the month. Those booking thereafter will be charged slightly more. (please see below)

Guest are asked to bring their own chairs, blankets and wet weather gear. We will kick the evening off at 7pm prompt and will finish by 10pm  (please make sure you have torches to aid your return to your vehicles)

Looks as good as it tastes!

Date & Time:  Friday 14th June 7:00pm to 10:00pm

Venue: The Orchard behind Turners Cider – Marden

Full details on how to find us etc will be given once booking is confirmed with payment

Menu:

Freshly Cooked Mixed Meat & Seafood Paella

(Vegetarian version also available by prior order )

1/2 Pint glass of Medium Dry Cider

Fresh Kentish Strawberries & Cream

Live Music by the Ray Rich Band

Prices:  Early Bird Ticket £20 per person (book by May 31st 2019)

From June 1st: Tickets are £25 per person

To book please complete the booking form below and we will then send a secure on line payment link for you to confirm your booking.

Cancellations are non refundable seven days prior to the event.

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Event, Next Dinner

Hola Battersea…

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We are bringing our Covert dining to an exciting new venue in central London.

The Battersea Design Works is the brainchild of serial entrepreneur Alastair Jessel (Formerly Taywell Ice Cream) He has recently just opened a new Co- Working space on Battersea Park Road  where a former stone shop has been converted to house 30 work stations for those wishing to have all the trappings of an office without the financial hassle of office rents etc.

The space has everything you could want plus as an added bonus a beautiful Mediterranean style garden to the rear where we will be cooking up a large pan of  freshly cooked Paella serve up a welcome glass of Sangria and finish the whole thing off with some fresh English Strawberries and cream.

All are welcome to attend this special one off night  to see whats on offer and maybe even do a spot of Networking with like minded co workers?

To book this event all you need to do is head on over to their website to reserve your places. Bring a friend or two as well and lets make it a real party atmosphere…

Battersea Design Works Thursday 6th June  18:30 – 20:30

To Book your places please go directly via  this link

Event, Next Dinner

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.

Event, Next Dinner

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

or

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.

Event, Next Dinner

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 

 

Next Dinner

We are back…

OK it has been a hard slog but we are pleased to announce that we are now ready to start offering our home venue for Pop up events once again and our first one is now scheduled to take place on Saturday January 26th.

The leg gets stronger everyday and we are excited to be back at the stove and hopefully cooking up a storm.

We will kick this first event off with a four course menu for just the one night. We will start with a welcome drink and some simple seasonal nibbles on arrival and then the first course will be a homemade Pork and Apricot Terrine served with a homemade chutney.

Next we will serve a roasted Duck Breast served with a “Pepper Club” sauce… this is a cream based meat sauce flavoured with piquant green peppercorns and sherry soaked golden raisins. We will serve this with appropriate vegetable garnishes according to market purchases.

Our ubiquitous cheese course will feature on of our favourite seasonal cheeses as it only produced during the winter months  – a Vacherin Mont D’or which is an unpasteurised soft cows milk cheese from the Jura region that is wrapped with spruce bark.

Finally to finish the meal off we will reproduce a dessert we first learnt over forty years ago when working in Switzerland. A gateau “Audrey Hepburn” – this cake was allegedly one of the film stars favourites and is fundamentally a light flour less chocolate cake served with whipped cream and then my addition of some tart raspberry compote helps to cut its richness.

Coffee or Tea served with some petit fours will complete the meal. We will have just twelve places up for grabs so please book quickly as we suspect this will be a popular event considering this will be our first event since June 2018 !!!

Just complete the booking form below and we will email you a secure link for a £5 Booking Confirmation Deposit payable on line. We then request you to pay the balance owing on the night in cash. We will provide water and glasses on the table . Bring your own drinks to have with your meal.

Dates: Saturday 26th January 2019

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 & Apricot Terrine with a homemade chutney

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Roasted Duck Breast “Pepper Club”

Seasonal Vegetables & Potatoes

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Vacherin Mont D’Or with Crackers

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Chocolate Gateau ” Audrey Hepburn”

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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. Balance payable on the night with cash.

Event, Next Dinner

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 

 

Event, Next Dinner

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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Event, Next Dinner

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

Next Dinner

The Long March…

I always like to give my monthly events something of a title and a theme and as the years go by it seems to get a little harder to come up with something pertaining and relevant.

This time for me the month of March sees the beginnings of the end of a long winter as we head into Spring and also we see the clocks spring forward as we head into Summer.

So “The Long March” will see us opening for two nights on the 16th and 17th of the month. The 17th is St Patrick’s Day and we thought shall we go all Irish with the menu but have decided just to in places on the menu have the odd nod to the Emerald Isle.

We will kick the evenings off with a welcome drink and some seasonable nibbles. We have no idea what as yet but we normally serve a soup shot, one cold and one hot “ameuse bouche” so will start researching some ideas.

To kick the meal off we thought we would start with a starter we have done before many years ago… a custard set chilled Cauliflower Terrine. This time we propose to serve it with some freshly poached King Prawns that we will then dress with a sweet chilli dressing and a sliver of roasted cauliflower. The earthiness of the cauliflower should marry well with sweet prawn and dressing. It will also have quite some “eye appeal” as well so a great way to start our food march!

For the main course we thought we would do a roasted pork tenderloin/fillet served with our veritable green beans and the addition of some Chinese Pak Choy. A sauce made with dried apricots and a red wine jus will be a great marriage.

Garnished with some crispy “Pommes Dauphine” a mix of potato and choux pastry that is deep fried will give it all a desirable textural element and something to soak up that sauce.

We traditionally serve cheese following the main course (the French way) and here we hope to introduce an Irish element ! We have also been experimenting recently with some new style biscuits – a totally gluten free version using a mix of ground seeds including hemp, chia and linseed. We of course will also have our now much sought after Porridge Oat biscuits as well.

Finally to complete the meal we will serve a very much in season fruit – Rhubarb as a pastry slice married with the classic combo of custard. This will complete a fun night of good seasonal food with some classic combinations.

Coffee and Petit Fours will finish it all off along with your comments on the event in our guest book or as a review on our Facebook page.

Dates: Friday 16th & Saturday 17th March 2018

Arrival: 7:30pm – Welcome Drink & Nibbles

Dinner: 8:00pm 

Suggested Donation: £35 per person  – a £5 per person Reservation Deposit by emailed invoice with a secure credit card payment link will secure your places.

We then request the balance of £30 cash per person on the night  (N.B. service not included)

Water & Glasses provided on the table – guests can bring their own drinks to consume with their dinner. 

Menu

Welcome Drink and Nibbles

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Cauliflower Terrine garnished with Poached Prawns in a Sweet Chilli Dressing

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Roasted Pork Fillet, Apricot Jus

Pommes Dauphine

Haricots Verts & Pak Choy

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Hari’s Cheese Selection with Porridge Oat Biscuits

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Rhubarb & Custard Cream Slice

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Coffee & Petit Fours

Menu subject to market purchases and ingredient availability