Tag Archives: Birthday Celebration

The Itch Dinner… 7 years and counting…

Well what started out as a bit of fun and a way to show how valuable social media advertising and engagement can be we are soon to be marking a bit of a milestone.

We hope we have not been irritating or contagious but believe it or not we have now come November 2016  been doing pop ups for seven years – hence the itch!

We felt a monthly dinner in our secret location would be a great way to demonstrate how we could build a following and develop an idea . So what better way to celebrate at our November dinners than with a special 7-Course tasting menu of dishes we love and we hope you too will savour.

The idea will be to serve this menu of tasting sized portions of some of our favourite dishes. We have developed the concept over the years and we think we have done a range of dinners in some pretty unusual locations as well! In the cellar of the cheese makers at Winterdale Shaw plus the top of Yalding Church roof and even in the private home of Dame Kelly Holmes.

We will kick the evening off with a dish we did some five years ago that we named “A taste of Catalonia” – Roasted Red Peppers  served with Marinated Anchovies and a slice of toasted Ciabatta.

Following this we will serve a freshly made risotto with roasted butternut  squash topped with crumbled goats cheese and toasted Kent cob nuts

Next we will serve a pan fried fillet of sea bass that will be served with a delicate ginger cream sauce. A flavour combination inspired by my friendship with chef But for over 40 years.

The main course will feature some beautiful Kentish Lamb Shoulder that we will slow cook as little individual hot pots and serve with some green beans. These we will garnish with a slice of crispy air dried ham and maybe another little surprise as well.

We then normally always serve our cheese following the main course in the French fashion and on this occasion we will serve our stalwart favourite Winterdale Shaw… the carbon neutral Cheddar from the top of Wrotham Hill.  Our now infamous Porridge Oat Biscuits and some homemade chutney as well.

We will then serve two desserts… firstly a firm favourite with Mrs HC is the Lemon Posset which we will serve with a Raspberry Compote topping and a warm butter shortbread.

Finally the “Damian Allsop”  Water Chocolate Mousse which we hope to serve with a tasting glass of vintage Maury a luscious sweet red wine from the region where we had our holiday home until this summer.

So seven courses to mark seven years of covert dining!

Dates: Friday 25th  & Saturday 26th November 2016

Venue: Hari’s Secret Location

Time: 7:30pm Welcome 8:00pm Dinner Served

Suggested Donation: £45 per person (service not included)

The Itch Dinner

Taste of Catalonia – Anchovy & Roasted Red Peppers


Butternut Squash Risotto, Goats Cheese & Toasted Cob Nuts


Pan Fried Sea Bass with a Ginger Cream Sauce


Kentish Shoulder of Lamb Hot Pot, Green Beans, Bacon Crisp


Winterdale Shaw, Porridge Oat Biscuits, Chutney


Lemon Posset, Raspberry Compote, Butter Shortbread


“Damian Allsop” Water Chocolate Mousse


Coffee or Tea

Menu subject to market purchases and ingredient availability 


Hari’s Birthday Bash… the terrible two’s?

Menu : February 24th & 25th 2012

7:30pm: A Welcome Drink & Nibbles

8:00pm Prompt: Dinner


Pan Fried Fresh Foie Gras with Rhubarb,

Chicken Liver Parfait Homemade Banana & Date Chutney Brioche Toast

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Double Entrecote of Beef “Eckart Witzigmann”

Gratin Dauphinoise

Green Beans

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Hari’s Cheese Selection

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Orange Polenta Torte with “Taywell’s” Sea Buckthorn Sorbet

served with a glass of Muscat de Rivesaltes

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Coffee and homemade chocolates

N.B. Menu Subject to Market purchases and ingredient availability.

Suggested Donation £35 per person. Service charge is not included and left to our guests discretion.


Well believe it or not Hari Covert’s is two years old… we have been doing secret suppers now each month for just over two years and well it seems like the movement in growing. When I started out I was the first in Kent and I now note there are four of us providing you the public with a clandestine eating expierience!

Annie’s Supperclub in the Bromley are started a few months after me and we both met up to chew the fat together and continually have banter on Twitter and Facebook… we are yet to try each others food but we will one day I promise Annie!

The Tapas Crew in Ashford have joined the band and then I have now noted there is a new Veggie inspired one recently started up in Edenbridge called The Fat Carrot

If you are interested in joining the club then check out the following site as the font of all knowledge regarding Supperclubs. You will be amazed how many there are!

So onto what we are calling our “Birthday Bash”… We will be serving some rather sumptuous food that we hope will tempt those gourmets amongst you.

The inspiration for our first course has been the desire to serve some fresh foie gras. I know this for some is a big no no but it is a food if you have never tried should at least once give it a go. I will serve it alongside a homemade traditional chicken liver parfait which will be with a served with a homemade banana and date chutney.

The foie gras will be sliced and very quickly fried in a hot pan to sear the liver surface and it will sit on top of a tart forced rhubarb compote that will help cut into the richness of the liver. I have named the dish with a Germanic title “Leberfest” the only reason being we will as our main course be serving a dish that was inspired by a three Michelin starred Austrian/German Chef Eckart Witzigmann.

A thick double sized Entrecote steak will be roasted with a breadcrumb and bone marrow crust that will then be served with a rich red wine jus.

This is a dish I have not served for many years but was always a popular one when I was cheffing! We will serve it with some green beans (as usual) and then also a gratin dauphinoise which will go well with the roasted steak.

Next we will serve a selection of cheeses and our infamous porridge oat biscuits. Not sure what cheeses yet but will ensure they are an interesting selection!

Finally we will serve a homemade orange and polenta cake that will be a tart yet nutty textured cake. We will serve a scoop of Taywell’s Sea Buckthorn Sorbet… this is a really unique flavour and an amazing new addition to range of sorbets and ice creams produced by Taywell’s. I believe they are the only company commercially producing this sorbet as the harvesting of the sea buckthorn berries is an arduous task and Alaistair Jessell the owner tells me his staff had raw hands by the time they had produced the necessary puree.

If you are interested in making a booking please do go to our book now page and complete the form. We promise it will be a couple of great nights to celebrate our birthday.

We will also be announcing some special news soon on some charity fundraising we are doing in 2012 so watch this space!


Hari Covert