Tag Archives: dining

An ideal Xmas gift ?

Well with Christmas fast approaching we can announce some exciting plans for 2017 and this might well make an interesting Christmas gift for someone that appreciates their food…

We will be announcing our full line up of dinner dates for 2017 in a few days but a note for your diary will be our planned event for March 2017 that will be a much bigger dinner in a new location for us.

We will be taking secret dining to the town of Crowborough just south of Tunbridge Wells where for one night only on March 25th  we will be serving a four course dinner to guests in the Gallery Community Cafe a space within the Crowborough Community Centre that we will be renting for the evening.

The poster below explains a little more and our booking site for this event will open on Monday December 12th at 09:00am.

Reservation Tickets will only be on sale until Tuesday 28th February 2017 so make sure you reserve your places early to ensure you get in.

To book your places please go to our dedicated booking site for this event here

crowborough-poster

Ho Ho Ho – our Christmas Menu now booking…

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As the weather has turned a bit more chilly we thought we would now reveal what will be in store for our Christmas menu.

We have decided to make it a “non Turkey” celebration this year but will however be serving up a crispy Confit Duck Leg as the main course, one of our favourites…

The starter will be a re-working of the potato and black pudding terrine that was served up by Chef Visen at the recent Anno Gin dinner.

We will serve up a warmed slab of a Potato and Chorizo Terrine which we will be served with a smoked paprika  mayonnaise and some toasted salted almonds.santa1

Following the main course some Colston Basset Stilton cheese (a must for Christmas) will be our cheese course. To then finish our celebration  we will be serving a trio of miniature tarts which will include a mini mincemeat one laced with Anno Sloe Gin!!!

This will be a great way to get your Christmas celebrations underway… at the moment we have a private party on the Friday night so only the Saturday night will be available. Please do  book early to ensure you get your desired places.dec

Dates: Friday 16th  & Saturday 17th December 2016

Venue: Hari’s Secret Location

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

Suggested Donation: £40 per person (service not included)

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Ho Ho Ho Its Christmas…

Welcome Drink with Seasonal Nibbles

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Warm Potato & Chorizo Terrine, Smoked Paprika Mayonnaise, Salted Almonds.

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Crispy Confit Duck Leg, Braised Puy Lentils, Haricots Vert

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Colston Basset Stilton, Porridge Oat Biscuits, Banana Jam

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Trio of Mini Tarts

Glazed Lemon Curd
Mincemeat Crumble
Chocolate with Salted Peanut Brittle
all served with Clotted Cream

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Coffee or Tea with Petit Fours

Menu subject market purchases and ingredient availability

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“Cuckoo Cuckoo” its April…well nearly!

Well things are getting warmer and we seem to be enjoying longer daylight hours as the clocks are about to change… Spring really has sprung and we are keen to reflect that further in this next month’s menu and event.

cuckooAs the 14th April is deemed to be “St Tiburtius’ Day” when cuckoos start to sing we will be celebrating this event with a suitably seasonal menu!

Following a welcome drink on arrival – “a glass of sparkling perry with the addition of creme de cassis”  served along with some seasonal nibbles we will then as a first course be serving a classic wild garlic pestocombination of wild garlic pesto spiked risotto garnished with some sweet tasting crab meat. I really love making a risotto and the challenge is always to get it creamy and unctuous with a full flavour.

We will then move onto the main course of a pink roasted Rump of Lamb that will be served  with a piquant tomato and ginger sauce and a compote of spring onions. The vegetables served with this will be Green Beans (Haricot Verts) and duck fat baby roasted new potatoes.

Our cheese course next will reflect our market purchases and we will also serve our porridge oat biscuits infused with Ile de Re Sea Salt along with our homemade Banana Jam.

Finally we will complete the meal with our pudding… a Vanilla Panna Cotta, a lightly set cream that will be topped with a compote of fresh Rhubarb and then more than likely we will serve some warm fresh out the oven Butter Shortbread biscuits. A great combination and we hope a fitting end to this month’s meal.velo

Coffee this month will be courtesy of Velo Coffee Company  of
Bearsted – we will be showcasing their freshly roasted single origin coffee from Rwanda. More about that in another post!

Suggested Donation: £35.00 per person (Service not included)

Dates: Friday 15th & Saturday 16th April 2016

Arrival: 7:30pm – Welcome Drink & Nibbles

Dinner: 8:00pm – Served

Menu

Crab & Wild Garlic Risotto

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Roasted Chump of Lamb, Tomato & Ginger Sauce

Green Beans, Roasted Baby New Potatoes

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Hari’s Selection of Cheeses, Porridge Oat Biscuits & Homemade Banana Jam

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Vanilla Panna Cotta with Poached Rhubarb Compote,

Warm Butter Shortbread

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Velo Coffee or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

To reserve your places please complete the booking form below – we will contact you within 24 to 48 hours to confirm your booking.

Covert Cook School… it’s back

When we launched “Covert Cook School” in the autumn of 2015 we were not sure what was the best format to pursue.

We feel now the best way forward is to structure the lessons to suit you. We are flexible on dates and the format the class will take… all we ask for is you choose the style of class you have that will then dictate the size of the class so the  number of friends or acquaintances you come with.

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If you want a one to one lesson that is fine – if you want it hands on then we ask for just two attendees. If you want just a demo class then four people is the ideal number.

We will then discuss the content of your lesson and tailor it to what you want to learn. It can be tricks of the trade or perhaps something more complex and involved.  Just remember the lesson will be bespoke to you.

To book your own Covert Cook School please complete the form below or go to the Covert Cook School dedicated page.

2016 Dates…

Happy New Year…

chocs

We have had a hectic festive period and are now recovering from a 1200 mile trip to Switzerland between Xmas and New Year to visit friends and stock up on Mrs HC’s chocolate supplies.

We have now just released some of the dates and themes for our 2016 events.

Do take a look here.

We will be revealing more details soon but our first event at the end of January will be what we have named a sausage fest – we will be serving up cured salamis and for the main course a classic Choucroute with smoked sausages. Menu just in the final stages of tweaking.

February will be the return of a couple of Fondue nights and then we will have yet to be confirmed dates a return visit of Chef But and we will also be taking Hari Covert to foreign shores with a pop up planned in Switzerland at some stage during 2016.

We will be doing a charity alfresco theme in July that will take “Underground Dining” to new heights.

So there will be plenty to keep us busy during the coming year. We hope you will also come and join us.

Please keep watching this space for all the latest news…

Christmas is coming…

photo (144)Well it is that time of year again when we will be celebrating the festive time at Hari Covert’s. It only seems like yesterday we started doing our secret suppers… This coming February we will enter our sixth year of operation!

We love the festive period and we hope we will see you at one of our events…

This years menu will encompass some of our favourites. To kick the meal off we will serve a selection of festive nibbles including a warming seasonal soup! The first course will be a smoked salmon rillettes a coarse like pate that we will serve with a delicate yoghurt santa1and dill sauce and some toasts.

The main course will be a Turkey & Chicken Saute with spicy Chorizo & Peppers that we will serve on a bed of steamed Cous Cous with green beans. A bit different to the traditional roast!

For the dessert we will then serve a Mincemeat & Crumble Tart with a Cinnamon Cream and to then complete the meal we will serve a selection of assorted cheeses with our porridge oat biscuits and a snifter of local “Anno” Sloe Ginsnow2

Dates: Friday 18th & Saturday 19th December

Arrival: 7:30pm – Welcome Drink & Seasonal Nibbles

Dinner: 8:00pm

Suggested Donation: £35.00 per person (service not included)

Menu

Smoked Salmon Rillettes, Yoghurt & Dill Sauce, Toasts

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Saute of Turkey, Chicken, Chorizo & Peppers

Steamed Cous Cous & Green Beans

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Mincemeat & Crumble Tart with a Cinnamon Cream

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Hari’s selection of Cheeses,

Porridge Oat Biscuits, Snifter of Anno Sloe Gin

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Coffee or Tea, Petit Fours

To book your places please complete the form below and we will contact you within 24 to 48 hours to confirm the booking.

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…

Fowl Feast…our September menu

Well it has been a very hectic Summer for us… apologies for my tardiness in posting and getting our menus up to date. Will reveal a little more on what has been going on in a separate post.

So for our September menu on Friday 25th & Saturday 26th September we will be offering what we term a fowl feast… to kick the dinner off we will serve a smooth unctuous Chicken Liver Parfait that will have a homemade Onion Chutney with it. A classic combination. For the main course we will then serve a crispy Duck Leg Confit that will have a selection of roasted root vegetables and a tart redcurrant sauce with it – it is a rich dish to remind us that the Autumn chill is just around the corner!

We will then serve a selection of cheeses with our homemade porridge oat biscuits and Banana Jam

To complete the feast we plan to serve a glazed lemon curd tartlette with a compote of fresh blackberries and a dollop of clotted cream – fresh French pressed coffee as they say across the pond with some homemade peanut butter butter fudge should round it all off

If you wish to reserve your spaces then please just complete the booking form below and we will normally contact you within 24/48 hours to confirm your reservation with a credit card number

Arrival Time: 7:30pm – Welcome drink & Seasonal Nibbles

Dinner Served: 8:00pm

Suggested Donation: £35 per person (Service not included)

Menu

Smooth Chicken Liver Parfait served with

Homemade Onion Relish

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Crispy Confit Duck Leg with Roasted Root Vegetables and a Redcurrant Sauce

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Hari’s Assorted Cheese Selection with Porridge Oat Biscuits

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Glazed Lemon Curd Tartlette with a

Blackberry Compote & Clotted Cream

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Coffee & Fudge

Independence Day… Happy 4th July

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Well I cannot believe it has been two years since we last attempted a totally alfresco dinner… we will endeavour to  do so again this year (weather permitting) and what better day than to make a night of it on Saturday July 4th when we will serve up an American themed dinner in our garden terrace setting.

We will welcome guests with a drink and some simple nibbles (monkey nuts and freshly popped corn very likely!)

We will then serve up a couple of platters for dinners of loaded nachos and some spicy deep fried chicken pop corn that will be shared out on each table.

For the main courses we will then serve up either a Texan spiced pulled pork burger bun or freshly grilled Salmon Fillet bun with a dill sauce all served up with freshly dressed slaw and French Fries. The choice is yours…

To complete what we hope will be a fun night we will then serve you either a chocolate fudge brownie with vanilla ice cream and pecans or a Strawberry Shortcake with Strawberry Sauce. Simple fare that we hope will get the party started.

Finally we will then serve what across the pond they call French pressed coffee with home-made peanut butter fudge.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner 8:00pm Prompt

Suggested Donation: £30.00 per person (Service not included)

 Menu 

Loaded Vegetarian Nachos

Popcorn Chicken with Hot Salsa

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Texan Pulled Pork Burger, Slaw & String Fries

or

Grilled Salmon Sandwich with Dill Sauce, Slaw & String Fries

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Home-made Strawberry Shortcake with Strawberry Sauce

or

Chocolate Fudge Brownie with Vanilla Ice Cream

& Toasted Pecans

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Coffee & Peanut Butter Fudge

Menu subject to market purchases and ingredient availability

Please complete the Booking Form and we will confirm your spaces normally within 48 Hours