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September Menus… Hari’s Favourites


JUST 2 Spaces left  for 20th September …Please spread the word…

Well we are back home and all is looking good. We have decided to do four nights in September over two weekends this month as it has been over nine months since we did dinners in our own home and we have something rather different now. We have decided to do a simple choice set menu on each weekend that will give diners a chance to sample some of our favourite dishes. On September 5th and 6th the Menu will be as follows. Choice can be made on the night which is something new for us!

Arrival 7:30pm Dinner served at 8:00pm

Gravad Lax with a Sweet German Mustard Sauce 

Onion & Goats Cheese Tart with a Salad Leaf Garnish


Spicy Moroccan Lamb Tajine with Cous Cous

Smoked Cod Fish Cakes, Wilted Spinach and a Lemon Butter Sauce


Chocolate “Nutella” Torte with a Red Berry Compote

Hari’s Cheese Selection with Porridge Oat Biscuits & Banana Jam

Coffee or Tea with Petit Fours

Suggested Donation £30 per person (service not included)


September 19th and 20th the menu will be as follows:-


Wild Mushroom Risotto

Pork & Apricot Terrine with Rocket & Pine Nut  Salad


Poached Chicken Breast with Spinach, Feta & Sun dried Tomato Stuffing, Herb Butter Sauce. Lemon Bulgar Wheat

Roasted Salmon Fillet with Chorizo, Green Beans & New Potatoes


Flourless Orange & Hazelnut Torte with Marmalade Cream

Hari’s Cheese Selection with Porridge Oat Biscuits & Banana Jam

Coffee or Tea with Petit Fours

Suggested Donation £30 per person (service not included)

NB: All Menus Subject to

Market Purchases and Ingredient Availability

Please complete the booking form below to secure your places. Please note we will normally contact you within 24 to 48 hours to confirm your booking.



Tea Glorious Tea… change of date and venue

Due to unforseen circumstances we have had to postpone the upcoming

 tea events scheduled for this coming weekend.

We are pleased however to to say we will be offering the chance to partake in the tea on Thursday 21st July at a special venue for one night only!!!

The tea will now take place at the Stuff & Good Sense shop in the Pantiles in the heart of Tunbridge Wells thanks to owner Gaynor. We will also have the chance to give it all a retro theme…as we will be using all her wonderous retro tea cups, saucers and pots and we could even have the odd appearance of a “Nippy” tea waitress or two…

The date is July 21st and you will note the Tea will take place from 6pm and will then run through to 8pm when the Pantiles Jazz Festival will be holding one of their Summer Jazz nights!!! So all in all a great night out!!

The tea will also be raising funds for the Hospice in the Weald so supporting a local charity….

We will be posting the full details of the tea in the next few days but just go here to book your places… numbers are limited so do not delay!

Spilt beans… oops just a touch…

We have just had a piece in the Your Tunbridge Wells (pages 6 & 7) paper about how it all started for us…

It is always a bit daunting when the press write about you but I think Rebecca Hughes has summed up well what we are all about!!

It’s also hopefully also inspiring to others to give it a go themselves…?

If you want to know more then please just make contact with me and I will happily give you pointers on how to set your own place up and join this growing movement!



The Hole Hog…

A friend who we managed to inspire to open their home as a supper club has just done their first dinner last weekend and have already had some great feedback… check it out here

He informed me this morning they all enjoyed themselves and went home well fed and having consumed his Spanish inspired menu.

He even made the wooden boards he served the tapas on himself so it was a real labour of love… I predict it will be hard to get one of his six places up for grabs so do make sure you book early !

 Click the Hog to see more and for pictures of the food etc go here

All Loved Up…


Well we hosted a “Valentines” themed menu that we called “in the pink” The idea was to have each course with some colour co-ordination namely pink… simple really.

It was quite a challenge to balance the menu but we felt we did a pretty good job… we kicked off the evening with a Prosecco Royale – a glass of prosecco with a slug of cassis and served this with a shot glass of a pea and curry mousse… I know its not pink but well we had to be green somewhere!

The first course was a cold cauliflower terrine that was served with a chilled shellfish sauce that was laced with some chopped crayfish tails. A garnish of our ubiquitous green beans in a light lemon juice and oil dressing was enhanced with some toasted pine kernels. This was a dish that Hari once served to the crown prince of Norway at a private dinner, on that occasion he cooked the terrine in an Aga but it failed to set and so ended up being a bit of a mush. On another occasion at a luncheon held at Sutton Place outside Guildford the same dish was presented to Rudolph Nureyev and was much appreciated so a fitting start to this evenings meal.

Next came a roasted fillet of Scotch Salmon that was served on top of a bed of roasted winter vegetables, these included Grilled Aubergine, Beetroot, Butternut Squash, Red Onion and then some lovely aniseed flavoured fresh fennel. This was served with some green Mojo Sauce a Canarian speciality. The sauce is made using fresh coriander, ground cumin, garlic and olive oil. Papas arrugadas were the potatoes and this was baby new potatoes that had been cooked in very salted water to ensure the skins became salt crusted…

Next a classic Panna Cotta or “cooked cream” was served with some fresh poached forced rhubarb and some homemade thin shortbread biscuits, simple but classic.

To complete the meal a platter of cheeses was served to share “a deux” and this include thinly sliced vieux Mimolette, a fresh goats cheese and then a run away vacherin, a traditional cheddar cheese and a blue Shropshire. All served again with our now infamous oat “porridge” biscuits.

To go with the coffee Hari had once again made some heart attack peanut butter fudge and presented little bags to take away to the guests as well.

It seemed the guests all left pretty loved up and once again we look forward to welcoming the discerning diner to our next event planned for mid March.

The next theme is a chocolate fest as we will be celebrating Easter and here we plan to make each course served incorporate chocolate somehow or other so this could get a bit experimental.


Hari Covert

Covert by name and nature