Well, we thought for our October event we would highlight a few of our favourite dishes and try something a bit different as well.
It will take place in our home venue only on Saturday 14th October so spaces are limited.
We will kick the evening off with a welcome drink and some seasonal nibbles… We love the challenges of providing something tasty and topical to our diners and seeing them explore some new flavours or experiences!
We will, for our first course, do a classic Chinese inspired starter… Bang Bang Chicken Salad. This is cold poached shredded chicken that is dressed with a peanut butter and sesame dressing. My friend Chef Kam Po But has taught me well (Please watch this space – for a return visit from him… we are working on it)
Next course is a bit different…instead of our normal cheese course we thought we would serve a fish course so will be serving a pan fried salmon fillet garnished with roasted beetroots and a beurre blanc (butter sauce) flavoured with horseradish – a simple combination that should provide some great complimentary flavours!
The main course will then be a dish we have done before – a classic beef olive… a slowly braised, rolled & stuffed top rump steak served in a rich stout sauce. We will serve this with some creamed potatoes and a classic braised red cabbage – a truly comforting flavour combination with the beef olive!
Finally, an Orange Polenta Cake served with Greek Yoghurt and runny local honey will be the way to round off what will be a great autumnal feast.
We do hope you will join us for what we are calling our “Fe(a)st” and we will also have soon our plans for November and December to complete yet another year of “Covert” dining.
We are now taking bookings and request a £5 deposit per person to secure your places with a balance of £30 per person required on the night.
We just ask you to complete the form below and we will call you within a 48 hour period to take your booking deposit over the phone and confirm your places.
Time : 7:30pm Prompt for welcome drink and nibbles
Suggested Donation: £35 per person service not included
Welcome Drink & Seasonal Nibbles
Bang Bang Chicken Salad
Salmon Fillet with roasted beetroots and a horseradish beurre blanc
Slow Cooked Beef Olive with Stout Sauce
Braised Red Cabbage
Orange & Polenta Cake with Greek Yoghurt & Local Honey
Coffee or Tea with Petit Fours
Menu Subject to Market Purchases and Ingredient Availability
So for our September pop up event we thought we would do just the one night as we have had a mega busy month so far and well we need to recharge our energies a tad.
We will do just the one night on Saturday September 23rd which believe it or not will then be just 99 days away from the end of 2017… where has this year gone we hear you all say.
We will kick the evening off with a welcome drink and some seasonal nibbles and then our first course will be a autumnal favourite of a freshly made risotto with roasted butternut squash, goats cheese and some toasted Kentish cob nuts.
Main Course will be another firm favourite of a pink roasted Barbary Duck Breast served with a plum sauce and served alongside a classic Gratin Dauphinoise and some ubiquitous Haricots Vert…
Next in true Hari tradition a selection of cheeses… our infamous porridge oat biscuits and some chutney (we have been making a few recently and will see which fits the bill best)
Finally to finish another autumn classic an – Apple Tart Tatin served with a generous dollop of creme fraiche and we will also include a snifter of Muscat de Rivesaltes – our stalwart dessert wine from the south of France!
Tea or Coffee will finish it all off with a Petit Four (or five) …
We are taking bookings now and request a £5 deposit per person to secure your places with a balance of £25 per person required on the night.
We ask you to complete the form below and we will call you within a 48 hour period to take your booking deposit over the phone.
Time : 7:30pm Prompt for welcome drink and nibbles
Suggested Donation: £30 per person service not included
Well it seems Monday 21st August is a total eclipse of the sun in the USA and a partial one in the UK/Europe so we thought for our August dinner we would host an end of the world dinner!
The plan is to gather together like minded individuals who wish to celebrate what historically was sometimes seen as an omen or good portent for the future.
Wars stopped, some even thought it was the end of the world… well in this case it will just be the end of another Hari Supperclub dining night and we would hate for you to miss out on it…
It will take place on Saturday 19th August in our home venue (all will be revealed to diners once you have booked) Diners will be served some simple seasonal nibbles with a welcome drink on arrival and then as a first course we thought a simple salad of summer leaves along with a garnish of freshly grilled squid and king prawns in a garlic butter dressing.
Next we will serve a Teriyaki marinated and baked fillet of fresh Salmon with a garnish of rice noodles and Chinese Pak Choi. A light summery dish that we hope will match the summer mood.
Finally the dessert this month will be a summer favourite – Jelly & Ice Cream but one with a bit of a twist. It will be made using our local Elderflower Vodka from Anno, local fresh raspberries and some homemade Strawberry Iced Parfait served with a warm homemade shortbread biscuit.
Finally we will serve freshly brewed Coffee or Tea with a homemade Petit Fours
We trust it will not be the end of the world after the upcoming eclipse but why not come along and enjoy a sunny supper with us… booking can be made via our booking site from Monday July 31st 9:00am so do not forget to set those clocks /alarms to make sure the end is not nigh!
Date: 19th August 2017
Time: 7:30pm Arrival with Welcome Drink Dinner from 8pm
Venue: Hari Covert’s secret home venue (diners will told a week beforehand where to come to)
Cost: £10 Reservation Deposit via our Ticketing Site Here £15 Balance payable on the night (service not included) cash preferred.
Drinks: Bring your own drinks to consume with the dinner – water and glasses will be provided on the tables.
Assorted seasonal nibbles with a welcome drink
Dressed Summer Salad leaves with Grilled Squid & Prawns in garlic butter
Teriyaki Marinated Baked Salmon Fillet with Rice Noodles & Pak Choi
Anno Elderflower Vodka Jelly with Kentish Raspberries with Iced Strawberry Parfait, Butter Shortbread
Well with only just less than a week left to book your places for our July Pop Up we thought we ought to explain a little bit more the thinking behind this dining event.
Back in late March just before it finished I joined up with chef Peter Pickering and a few other chefs for a lunch on the roof of Selfridges in London where we were to sample the WastED concept by Dan Barber where the menu highlighted foods that were wasted inspired.
From cod’s heads to kale trees, broccoli stems to reconstituted stale bread or juice bar pulp it was a feast made out of food that would have been wasted and was totally thought provoking.
So fast forward to now and our plans for the upcoming dinner. Hari & Peter are busy sourcing products of waste to put together a menu to delight the diners. We have just 30 spaces and we need all these spaces sold to proceed as it is a mammoth task that will take a great deal of planning and creativity to excite you all.
We have plans for those cheese scraps in everyone’s fridges, overripe fruit that goes in that compost bin to even the whey from a local cheesemaker that gets fed to their pigs or is just flushed down the drain… If you are intrigued as to what we are going to be serving up just reserve those places as soon as possible as without those reservations we cannot start making those commitments to the suppliers and put the final touches to the menu. It will be a veritable feast that will we are sure be a real equally thought provoking and hopefully get you all talking about food in a new light…
We might even have the odd bottle of HP Sauce to embellish it all and make it that bit more palatable… #justkidding
Following on from the success of our dinner events back in January with what we called “Pot Luck” we are going to repeat the format at our May 13th dinner that will take place at the Crowborough Community Centre in their Gallery Café.
It will be a seasonal menu that will kick off with a welcome glass and some simple nibbles and then we will serve up a three course menu that will also involve an element of theatre!!! You will only find out the menu on the night! We will however aim to cater for any dietary needs like Vegetarian/Gluten Free wherever we can and as long as requested when making the booking.
We are requesting a £10 per person reservation fee when you book and then on the night a minimum donation of £10 per person – however if you feel it was worth more then please feel free to leave more in the table envelopes (cash preferred)
As with all our events you are invited to bring your own wines/drinks to have with the meal and we will provide glasses, ice buckets and water on the tables.
We hope you will come and join us for this “Covert” dining experience… just look at some of the comments left in our guestbook from our last visit to this venue…
Guest comment from March event
Guest comment from March event
Guest comment from March event
To book your places just head over to our ticketing site here
We look forward to welcoming you all to our Pot Luck again event that will be a little bit of May Madness…
About two years ago I was involved with a very enjoyable charity fundraising dinner over in Essex with a group of other chefs… It was a hugely successful evening and we managed to raise some significant monies for two smaller charities close to the lead organisers heart.
One of the chefs involved (there were five) was a hunk of man in name and stature by the name of Jack Boast. He was at that time working for the Galvin brothers at one of their central London places.
Jack has now moved out of London to the depths of the Essex countryside. He is now based in Chelmsford and he is now heading up one of the Galvins latest ventures a Gastro Pub called The Green Man in the village of Howe Street Nr Chelmsford.
This former derelict pub believed to date back to the 1300’s in parts has undergone a major refurbishment and extension that is thought to have cost circa £1 million. What has resulted is a bright and airy building that can serve in excess of 200 diners on a busy day before they even start to open the extensive gardens in the summer months.
Jack has put together a menu of some tried and tested classics such as Fish and Chips or Sausage and Mash. But equally there is much more on offer from this talented guy. Locally reared pork, wood fired oven dishes to grills. There is much on offer to tempt…
We visited on what we thought was a busy Saturday lunchtime… Jack assured us it was relatively quiet this day but can get very hectic. The place was buzzing when we arrived and as we sat down at our table our friendly waitress and young staff were working full pace to serve all.
We were on our way to Colchester as we had tickets for the theatre that evening so this establishment fitted the bill perfectly as a stop off on the way up…
We tucked in to some really good grub… Mrs HC was in raptures with her bowl of Wild Mushroom Soup that was unctuous and full of flavour whilst I myself went with the roasted heritage beetroot that were served with mixed salad leaves and a creamy & generous garnish of crumbled local Goats Cheese. Tried and tested combination that got us both salivating for more!
Mrs HC on the set menu had chosen the smoked haddock fish cake topped with poached egg and some creamy leeks… perfectly balanced and well executed.
I myself went for Grilled Calves Liver and Bacon… this was a generous slab of liver that was perfectly grilled still pink and tender – some crispy rashers of streaky bacon and crispy fried fresh sage leaves all nestling on a compote of onions… just perfect with a little
bucket of triple cooked crispy coated fries with floury centres!!!
Dessert from Mrs HC’s set menu was shared with two spoons… a classic arctic roll of vanilla ice cream encased with a light sponge and gratinated Italian meringue and some segments of blood orange with candied peel. A perfect finish…
We sat there thinking why had we not got something like this more local to us… Mr Boast stuck his head out and then showed me round quickly his domain… it was amazing to think they had just had a relatively quiet lunch service (it seemed busy to me) but were expecting to do in excess of 200 customers that night – there was a real calm and focused intent from the kitchen and elsewhere around the place…
Something they can “Boast” about is they have got things pretty well right since opening and already have got a loyal following … we certainly are looking forward to going back… just wish they were this side of the Dartford crossing!!!
Well we thought we would celebrate the recognition of being deemed “Officially Quirky” by hosting a quirky dinner featuring some unusual ingredients and flavour combinations.
Having met with the owner of “Quirky Kent” recently we felt it was only proper and fitting to offer the chance for all those lovers of things quirky the chance to sample a Hari Covert event of the same name!
So for two nights (Friday April 21st & Saturday April 22nd) we will serve up a four course supper at our secret venue for the all inclusive price of £30 per person.
So what is on the menu… well following from a welcome drink (we are dreaming up something Quirky) and some quirky seasonal nibbles on arrival we will kick the dinner off with a panna cotta… now I know you all think why start with dessert well we are turning it on its head and starting with a savoury one infused with the flavour of wild garlic and we will garnish with toasted Kent Cobnuts and some crispy Ikan Bilis the Asian dried salted anchovies I have imported especially from Singapore. This will be a interesting combination of flavours and textures.
For the main course we will then serve shredded pork cheeks that
will have been slow braised in a rich Mexican inspired Mole Sauce with just a hint of chocolate. Some freshly cooked Spätzli (pasta) and red cabbage will garnish what will be a flavour packed dish.
We will then serve what many consider to be a quirky way with the cheese course (it is in fact the French way so very quirky by English standards) – just the one,but one of our
favourites… Winterdale Shaw Cheese from the top of Wrotham Hill, an unpasteurised carbon neutral cheddar. The milk comes from 200 yds down the road from the Friesan dairy herd and a 1000 gallons needs little heating using their solar panelled heat exchange pumps! Some 10 months later the cheeses matured in their flint lined cellars are ready for eating! Homemade Porridge Oat Biscuits and our homemade Banana Jam will be served with it.
Finally to complete the quirky nature of our dinner we felt it should be chocolate beer and sauerkraut… in a cake form… yes you heard right we combine chocolate, beer and pickled cabbage as a cake – we promise you it really does work!
Coffee & Tea (thinking of getting a Quirky Blend for the night) will complete the evening.
Well that date is fast approaching when couples habitually inhabit those tables of two’s in a restaurant and look lovingly into each other’s eyes across the dinner table!
You can tell I am a fan of this night of romantic love big time – Not!
It is generally hype to fill perhaps a quiet week night (a Tuesday this year) and dreaded by restaurants when it falls on a weekend night as they fill up in under capacity!
I have such strong memories of a “Valentine Night” in a restaurant I was working in when a couple came in for dinner who had obviously had a row and I think the guy was there under duress.
They ordered two” well done” fillet steaks and requested they be served with peas (we were upmarket and served a medley of vegetables)
I sent the waitress back with the message “Old Chinese Philosopher Confucius says Man who eats “Meat and Peas” on same plate is very unhygienic”
The waitress thought for moment and then giggled and said I can’t tell them that… I said please try!
Some restaurants get all creative with overpriced pun induced menus using not in season produce – e.g. Asparagus, Strawberries etc or pink coloured foods! I even tried one year doing a Valentine themed dinner here for my Supperclub and found it a tortuous night so vowed never again!
I am much more in favour of seeing you all cooking something special at home and perhaps pushing the boat out with a meal lovingly prepared for a loved one. It makes much more a statement than splashing out on a substandard meal in a restaurant.
So this would be my suggestion on a good seasonal menu
You will note I have provided links for all the recipes so why not give it a go and impress a loved one and cook them up this special treat… it will not break the bank and I am sure it will impress the other half!
Failing that why not come along later in the month for our February dinner event that we are calling “Game On“ as we will be featuring assorted Game dishes from Venison to Guinea Fowl. You can book the dinners here on our dedicated ticketing site!
Alternatively if you what to learn how to prepare these or any other dishes there is always the Covert Cook School where we can help you build your confidence and assist those untapped wooing skills…
Far better than going out with all those other sad ones!!!
So it has been six years since our last “Game On” dinner when we dedicated the menu to a “Game” themed one.
We felt it was long overdue as winter months are a perfect time to enjoy this much forgotten and often not appreciated culinary treat. So this months menu will feature heavily three types of game.
We will kick the meal off with a Carpaccio of Venison, this is thinly sliced slivers of raw venison loin that we will marry to slices of pickled beetroot and some walnuts all dressed with a horseradish cream.
Next we will serve up a classic risotto that will have the addition of creamed sweetcorn that will then be topped with slivers of roasted wood pigeon breasts and roasted baby corn. I am drooling just thinking of this!
The main course will be a breast of Guinea Fowl that will be studded with a force-meat of the legs mixed with Prunes. The breast will then be roasted off and served on top of a potato rosti and garnished with a red wine & prune sauce and some wilted spring onions. Then of course green beans will also feature.
To complete the meal we will then serve up a warm bread and butter pudding laced with chocolate and orange marmalade. We will keep it simple by serving it with some pouring cream – just a few extra calories.
Dates: Friday 24th & Saturday 25th February 2017
Venue: Hari’s Secret Location
Time: 7:30pm Welcome 8:00pm Dinner Served
Suggested Donation: £40 per person (service not included)
Welcome drink and seasonal nibbles
🌽 🌽 🌽
Venison & Beetroot Carpaccio
🍽 🍽 🍽
Roasted Wood Pigeon & Sweet Corn Risotto
🌽 🌽 🌽
Breast of Guinea Fowl, Prune & Spring Onion
🍽 🍽 🍽
Chocolate & Marmalade Bread & Butter Pudding
🌽 🌽 🌽
Coffee, Tea & Petit Fours
Menu Subject to Market Purchases & Ingredient Availability