THIS EVENT IS NOW SOLD OUT
For our March event we will be moving to a rather quirky venue in the town of Ramsgate!
We will be using the ”Harrison Ovens” industrial workshop where they hand build a thing of beauty in this seaside town.
Daniel Thumwood the creator of the oven builds these much sought after pieces of kitchen kit that can now be found is some of the UK’s top kitchens and are now being exported to further afield as well.
We will be using their workshop demo kitchen as the venue for this month’s event and we will also be using their oven to showcase how versatile the oven is to cook with. We are planning to cook the whole meal using the oven wherever we can.
We are doing just the one night on Saturday 16th March. The first floor demo area overlooks the workshop and whilst it is a very basic space we will have enough space for just twelve diners and Daniel along with his wife Natalie will be on hand to tell the story behind their quest to bring charcoal cooking to the best professional and domestic kitchens. We also suggest guest wear warm clothing if the weather is chilly as there is little heating in this industrial space!
We will kick the evening off with some seasonal nibbles and a welcome drink before we will then serve the first course. A classic Elizabeth David inspired recipe of a Piedmontaise roasted red pepper stuffed with tomato, garlic and anchovies that will be slow roasted in the oven – we will then serve garnished with some Jamon Iberico and some good hunks of our now infamous Beer Bread… again we will cook this in the charcoal oven !!!
Our next course will be a roasted field mushroom cap that will be topped with a light smoked haddock mousse – cooked in the oven this will we hope intensify the smoked flavour – we then serve this with a simple a root ginger flavoured beurre blanc sauce.
For our main course we will roast wild garlic pesto crusted lamb rumps direct over the charcoal embers to impart a good crust and smoky flavour sealing in those juices – a wedge of creamy potato gratin dauphinoise and then my ubiquitous green beans as garnish with the meat will complete this dish.
Next we have then decided to serve a classic savoury – using Kentish Winterdale Shaw a carbon neutral unpasteurised cheddar cheese from the top of Wrotham Hill that we will use in a classic welsh rarebit served on a slice of sour dough bread.
The final course will be something I tasted when I paid a visit to Daniel & Natalie in late 2018 to see the workshop… I test baked a loaf of my beer bread and Dan made his banana loaf that was exceedingly moreish and to die for. A slice will come garnished with salted caramel roasted banana and served with a good dollop of clotted cream to round it all off… a fitting indulgent ending to the proceedings.
You are invited to bring your own drinks to consume with your meal – we will provide glasses, ice buckets and waters.
You will be sharing spaces on the two tables so this will be a fun night of like-minded foodies who we hope to introduce to the world of covert dining.
Please use the booking form below to reserve your places – we will then send you a booking deposit payment link to confirm your reservation.
Date: 16th March 2019
Dinner: 8:00pm Prompt
Venue: Harrison Ovens Ltd, Unit 2 Sharpes Place, Ellington Road, Ramsgate CT11 9TD
Price: £35 per person (a £5 Booking deposit per person to confirm your places – Balance owing payable in cash on the night)
Welcome Drink & Seasonal Nibbles
Piedmontaise Stuffed Red Pepper served with Jamon Iberico & Beer Bread
Roasted Flat Field Mushroom topped with a Smoked Haddock Mousse, Ginger Beurre Blanc
Roasted Lamb Rump with a Wild Garlic Pesto Crust, Gratin Dauphinoise, Green Beans
Winterdale Shaw “Welsh Rarebit” on Sour Dough Toast
Banana Bread, Salted Caramel Banana, Clotted Cream
Coffee & Petit Fours
Menu Subject to Ingredient Availability and Market Purchases.
Please use the form below to make your booking – we will email you a secure link to pay your £5 per person confirmation deposit. The balance owing is payable on the night with cash.