Tag Archives: Local Produce

Our next dinner event…

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

More details and Book Here

 

TWYard Sale…

Well this initiative by the  “Popes of TW” is a really simple and great idea. Nick & Ingrid saw something similar whilst on holiday in the US and thought it would translate well to the their local community in Tunbridge Wells.

The have tirelessly put together a simple website where an “X” marks the sellers pitches and allowed now some 100 plus to easily sign up and take part. They have both leaflet dropped the town and distributed some 10,000 of them to spread the word and now with just a few days to go there is much excitement and anticipation.

I felt I somehow had to take part in this and am pleased to say I will be joining up with a couple of pals on their pitch at TN1 1JP where I will rock up with my paella kit and cook a fresh big pan of the stuff and serve up to anyone who fancies a refuel whilst they browse the assorted sellers stalls.

The pan holds circa 40 portions so it will be very much a first come first served situation and all profits from the sales will be donated to local charities. I will even take payment with a credit card if you have used up all your cash on other sellers stalls so no excuses on not selling out.

Lets hope the weather stays fine and warm and this will become very much an annual community event for the town. Well done to Ingrid & Nick for such sterling work… now just form an orderly queue for your paellas!

Flaming June…cooking with fire

So we must be a bit mad in the height of summer moving our Pop Up concept to Rochester and the showroom of The Stove Hub where we will be converting their showroom space into a Pop Up space for two nights!

On June 16th & 17th we will be using their Charnwood wood fired stoves to demonstrate their cooking potential as well as cooking alfresco in the front of the showroom over our gas fired pans as they have no kitchen for us to cook with! We do so love a challenge.

We will have to rent in tables, chairs and crockery to set this dining space up so it will be a major undertaking but we think something a little different…

To kick the evening off we will welcome all with a complimentary drink and some simple seasonal nibbles – some of which will be cooked on the wood fired stove top!

The first course will be a simple salad that will be topped with a piece of marinated fish (that we will cook on top of the wood stove)
Next we will then serve up a dish cooked alfresco in our large paella pan… Moroccan Spiced Chicken will be married to some green olives and home preserved lemons and served with some minted cous cous and bowls of dressed salad leaves… All will be prepared before your very eyes to ensure it is all fresh tasting and in true pop up style with an element of theatre!

Next we will then serve our little individual cheeseboards with a selection of cheeses and our now infamous porridge oat biscuits.

To complete the meal we will then serve up a classic summer dessert of Eton Mess… homemade meringues with Kent strawberries and cream… a perfect summer pudding.

With the coffee we will then griddle some shortbread biscuits on top of the stoves and garnish with a dollop of homemade lemon curd and a fresh raspberry… a great way to finish what we think will be a truly unique event in a very “quirky venue”

Guests are invited to bring their own drinks to consume with their meal and we will provide glasses, ice buckets and water on the tables.

You can reserve your dining places via our ticketing site here

Dates: 16th & 17th June 2017

Where: The Stove Hub, 86 King Street, Rochester, Kent ME1 1YD

Time: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Suggested Donation:  Early Bird Tickets before May 30th £30 person after this date -£40 per person (service not included)

Menu

Griddled Marinated Fish with Dressed Salad Leaves

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Moroccan Chicken, Green Olives, Preserved Lemons

Minted Cous Cous

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Hari’s Cheese Selection with Porridge Biscuits

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Eton Mess with local Kent Strawberries

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Coffee or Tea, Griddled Shortbread with Lemon Curd

Menu subject to market purchases and ingredient availabilty

May Madness… Pot Luck again

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…

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…

Gastro Boast…

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!!!

Galvin Green Man – Howe Street

 

Officially Quirky… our April Events…

qkWell 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.

Wild Garlic FlowersSo 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

Pork Cheek with "Mole" Sauce
Pork Cheek with “Mole” Sauce

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

Winterdale Shaw - Picture @TWFoodie
Winterdale Shaw – Picture @TWFoodie

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.

To reserve your places just head on over to our online box office 

Dates: 21st & 22nd April 2017

Time: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Suggested Donation: £30 per person (service not included)

Menu 

Wild Garlic Panna Cotta, Toasted Cob Nuts, Ikan Bilis

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Braised Pork Cheeks with a Chocolate Mole Sauce,

Spätzli & Red Cabbage

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Winterdale Shaw Cheddar, Porridge Oat Biscuits, Banana Jam

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Sauerkraut, Beer & Chocolate Cake

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Coffee, Tea & Petit Fours

Menu Subject to Market Purchases and Ingredients Availability. 

Farmers Markets… are they worth the money?

photo (177)Now I am always keen to feature top notch local produce at my dinners. I love a good market and relish wandering around trying to find some new inspiration or quirky new product that I have not come across before.

I do however ask the question have the “Farmers Market” had their day?

My biggest gripe is that often a stall holder is not first and foremost a particularly good sales person or customer focused. I have seen too many hide behind their stall looking at their phone seeming totally disinterested and non-engaging with their customers…

Harsh you may think but something I feel is ripe for a discussion /poll.

I often feel there are some stalls that seem to think that their chosen product is worthy of grossly inflated prices and substandard production. I have seen many a cupcake or even a loaf of bread look like an abomination of baking prowess at an eye watering price that even a supermarket would be hard pushed to justify.

Fish that pongs or not looking its best and a dirt encrusted vegetable that makes out it is better because of it…

Thenphoto (17) there is the snobby customer who also makes out they are more than righteous for supporting the market and are a dedicated foodie because they do so!

Well I for one will happily support a Farmers Market but I have to say the stall holder has to up their game to get me to part with my hard earned cash and have a product worthy of it.

Good imaginative food is worth it but alas a lot of it is not… what says you?

Game On… our February Menu

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)

Menu

Welcome drink and seasonal nibbles

🌽 🌽 🌽 

Venison & Beetroot Carpaccio

🍽 🍽 🍽 

Roasted Wood Pigeon & Sweet Corn Risotto

🌽 🌽 🌽 

Breast of Guinea Fowl, Prune & Spring Onion

Haricots Vert

Potato Rosti

🍽 🍽 🍽 

Chocolate & Marmalade Bread & Butter Pudding

🌽 🌽 🌽 

Coffee, Tea & Petit Fours 

Menu Subject to Market Purchases & Ingredient Availability 

To book your places please click here

Cooking with confidence…

cropped-covert-cook-school1.jpgWhen I initially set up as Hari Covert I never thought I would diversify the concept to then include my Covert Cook School offer.

I have always been one to willingly share a recipe or reveal how a dish is constructed etc.  So the Covert Cook School was only a natural progression. I have always loved the art of teaching and have done it on numerous occasions over the years.  I use to teach Asian inspired Fusion food at Ken Lo’s Cookery School and have fond memories of sharing the stage with my long term friend Kam Po But Noodles Butteaching my fellow Egon Ronay Inspectors classic Chinese dishes. Mr But’s Crispy Fried Shredded Beef became the bench mark for all like named dishes throughout the UK on our future inspection visits!

I have taught in Adult Education to absolute beginners and adolescent young ladies in a school environment. Each have been equally challenging and rewarding.

The young adolescent teenagers that get the benefit of my experiences are notable for their trepidation but also their amazement of the task they are made to execute.

This last year we got 18 of them to gut and fillet a freshly killed trout. The squeamish shrieks for me illustrated just how detached and desensitised to our food we have become. Then when I demonstrated and asked them to joint and bone a chicken for many I think the world had ended!

My Covert Cook School has over the past few years had a variety of students. A married couple keen to develop their repertoire, then a young fourteen year old lad from Singapore spent two weeks with us on a residential course designed especially for him. We helped develop his knife skills and introduced him to some of our fine local products as well as experienced a differing culture with a buying and eating trip to France. He recently paid a return visit along with his parents as he felt he had such a memorable time with us…

Just before Christmas we had an enquiry from a mum if we would be happy to take a seriously keen young twelve year old for one of our half day one to one cook school lessons. (It was to be a Xmas present for him)

Having now just met said young lad I was pleasantly surprised to see how keen he was and how well developed his palate is. Our lesson

Cauliflower Risotto
Cauliflower Risotto

now planned will incorporate some unusual combinations –e.g. Cauliflower Risotto with White Chocolate to the more basic but equally enlightening home baked Focaccia. His love of capers (a slightly unusual love for one of such tender years) has proved more challenging! (I do however think I have come up with something both palate challenging and different for him to sample on the day!)  He was both amused and amazed to learn they are the pickled seeds of the nasturtium flower.

So if you are an absolute beginner with little confidence or someone who has a real passion and desire to increase your repertoire we can tailor a class to suit you.

Mr HC with Chicken...
Mr HC with Chicken…

It can be on your own or with a partner/friend or even a small group (max of 4) where a demo can be followed by a lunch. We can also provide gift vouchers to use for a future lesson that make an ideal gift as well.

For more details just click this link and lets all get cooking with confidence!