Tag Archives: Supper Clubs

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

 ****

Texan Pulled Pork Burger, Slaw & String Fries

or

Grilled Salmon Sandwich with Dill Sauce, Slaw & String Fries

****

Home-made Strawberry Shortcake with Strawberry Sauce

or

Chocolate Fudge Brownie with Vanilla Ice Cream

& Toasted Pecans

****

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

Thou shall hev a fishy on a little dishy….

Dance ti’ thy daddy, sing ti’ thy mammy,
Dance ti’ thy daddy, ti’ thy mammy sing;
Thou shall hev a fishy on a little dishy,
Thou shall hev a fishy when the boat comes in.

– From “When the Boat comes in”

Well, we are an island race and surrounded by water and this month’s menu will reflect the abundance of fish and shellfish that we have on offer.

I have also decided to use various cooking methods as well as culinary influences in the menu. The starter is  the new classic of South American origin – a Ceviche – citrus marinated raw fish. I will use salmon matched with avocado all served like a cocktail in a glass with crispy tortilla chips – a light fresh starter.

Next up will be the classic of a seared scallop that will be served with a lush green pea puree with its natural sweetness, salty crispy bacon and then a mint oil will add other flavour dimensions.

For the main course I will use a “Biblical” fish, John Dory. It is jd2reputed to be the fish St Peter plucked to feed the 5000 with its distinctive black thumb print on its side. A relative of the Haddock and is a fish that only yields 40% of  edible flesh – 60% is bone wastage!

jdI am using the fillets with a delicate beurre blanc sauce infused with spicy flavour of ginger and delicate flavour of onion with freshly chopped chives. Simply garnished with green beans and baby new potatoes… it will be all about the fishy!

Finally we will serve our ever favourite fresh strawberry parfait an “iced strawberry cream” served with a strawberry sauce and some fresh baked shortbread biscuits perfumed with cracked black pepper, perfect with the strawberries that are in full seasonal flush!

It will be a true feast and the boat will have truly come in!

Friday 12th & Saturday 13th June 2015

Menu 

Salmon & Avocado Ceviche with Tortilla Chips

♓♓ 

Seared Scallops with Pea Puree, Crispy Bacon & Mint Oil

♓♓ 

Roasted Fillet of John Dory with Ginger Cream Sauce, Green Beans Baby New Potatoes

♓♓ 

Kentish Iced Strawberry Parfait with Black Pepper Shortbread

Glass of Muscat de Rivesaltes

♓♓

Coffee & Petit Fours

Menu subject to Market Purchases and Ingredient Availability

Welcome Drink on arrival. Glasses, Ice Buckets & Water provided

Suggest Donation: £40 per person

Arrival: 7:30pm

Dinner: 8:00pm

To book please complete the “Booking Form” – We will confirm your places within 48 Hours

A wild one…

Wild Garlic FlowersWhere is this year going… cannot believe we are already nearly a third of the year through it…

For me the end of winter is signalled by the arrival of a wild food in the form of Wild Garlic or as known by it’s “English” name Ransom. The broad green leaves that poke their heads up in wooded areas from about mid march onwards remind me that warmer weather is hopefully around the corner and we should also start seeing more abundant seasonal produce in our baskets.

Posset's on Parade!!!This months dinners will feature the foraged herb in the starter and main course (to a lesser extent) and then a true spring fruit fresh rhubarb married to a tart lemon posset!

To book this event then please complete the booking form below and we will contact you normally with 48 hours to confirm your places.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £40 per person

Service not included

Assorted Seasonal Canapés with a welcome drink

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Wild Garlic, Pea & Prawn Risotto

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Herb Crusted Roasted Rump of Lamb

with minted crushed Jersey Royals

Haricot Vert & Roasted Cherry Tomatoes

****

Hari’s selection of assorted Cheeses

with Porridge Oat Biscuits & Banana Jam

****

Lemon & Rhubarb Posset served with a warm home-made shortbread

Served with a glass of Muscat de Rivesaltes 

****

Coffee & Petits Fours

Menu Subject to Ingredient Availability and Market Purchases

March onwards…

We love a good glass of beer and we thought what could be a great theme for our March dinner event would be to pair up once again with Yudhistra Moodley of Moodley’s Craft Beer & Wine Making (we last hosted a dinner with Moodleyshim in January 2012) and this time are offering something a bit different. We have always loved using his beer especially in our beer bread.

Yudhistra only brews his beers to  order now commercially but he is however now selling “The Simple Beer Kit” mostly through Farm Shops  and local farmers’ markets including Tunbridge Wells Town Hall, Tonbridge, Aylesford, Hildenborough, Lamberhurst, Shipbourne Horsmonden , West Malling & Robertsbridge and then his web site on the Internet. All so you can brew your own high quality home brew using brewing quality ingredients. You can follow him on twitter @moodleyslimited or on Facebook at Moodley’s Limited

We have teamed up with him for our dinners on Friday 13th & Saturday 14th March when we will be serving a simple beer themed supper to our guests. We will also for each pair of guests be providing a simple beer kit for you to take home and try brewing yourself. Yudhistra will also be on hand each night to answer any brewing questions you may have on how to make a successful brew.

musselsFollowing a welcome drink and beer themed nibble we will kick the evening off with a bowl of freshly cooked fresh mussels cooked in a home brew and served with our now somewhat infamous beer bread.

We will then go onto the main course dish a classic pork shoulder stew braised in beer with carrots and onions. We will serve this with a herby bulgur wheat and some purple sprouting broccoli – a good warming bit of comfort food

Decadent Chocolate TorteFinally we will then serve a classic chocolate cake made with a dark beer that will be served with a compote of blood oranges and some mascarpone cream.

Then with coffee and we will serve some petit fours.

We think it will be a fun night with the added benefit of a take home beer kit with full instructions on how to make your own home brew, what could be better?

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £40 per person including for each pair a Moodleys Simple Beer Kit (retails at £30)

Service not included

Menu

Poached Fresh Mussels in Beer with Hari’s Beer Bread

****

Beer Braised Pork with Carrots & Onion

Herbed Bulgur Wheat

Purple Sprouting  Broccoli

****

Chocolate & Porter Cake, Blood Oranges & Mascarpone

****

Coffee & Petit Fours

To reserve your places please complete the booking form below and we will contact you normally within 24 to 48 hours to confirm  your places with a credit card number.

Happy New Year…

Well here at “Covert Towers” we have been enjoying the festive season in our warm and dry home… a bit different to last year when we evacuated on Christmas Eve and did not return until early July!

imagesIt was a challenging year in 2014 for a number of reasons and we are now looking forward to a what will be our 5th year of secret dining.

We cannot thank our supporters enough for sticking with us during such trying times. We cooked in new venues provided by generous hosts and then we returned to our refurbished home and new kitchen and have been cooking up some storming events since then.

Now as we start off in 2015 we have set dates right through to the end of the year. We have some exciting themes planned for the year and we will publish more details in due course but for the moment we have two dates on February 6th and 7th when the menu will be based around Fondues. We will publish full menus in due course.

On Thursday March 26th we will also be taking part in a charity dinner called “Take 5 Cooks” plus one (a late entry) This will be held 5at Redwood College in Essex and the profits from this dinner is to be shared between Home Start (Essex) and the Welcome Project (Ilford) two small local charities. We will share more details soon as we are just awaiting confirmation on booking details and price per head. Feel free to use our booking confirmation form to register your interest. We Promise it will be a real fun night!

We will publish more details on our other events as soon as we can just keep checking back. In the meantime we wish all our current and potential new customers a very Happy New Year.

Hari Covert

The final “O come all ye Faithful”….

dec

Cancelled – sorry for any inconvenience

Our final supperclub event of 2014 is something a bit special for us… We have always wanted to do a “Pop Up” in central Tunbridge Wells and we can now announce we are coming to the town on Saturday December 20th.

We will be located in a space in Chapel Place (8a to be precise) where for one night only we will serve a special dinner. It will be a big challenge for us as we will have to transport a kitchen into the site and all the associated equipment.

We hope you will come along and support us and get yourselves intosanta1 the festive spirit…

We will kick the evening off with a welcome drink and some festive
nibbles then diners will sit down to a sumptuous four course dinner

Arrival:  7:30pm

Dinner:  Served 8:00pm Prompt

Suggested Donation £40.00 per person (service not included)

Bring your own Alcohol – we provided water and ice buckets

Menu

Homemade Pork, Apricot & Hazelnut Terrine

with a home-made Seasonal Relish

*****

Crispy Confit Duck Leg served on a

mixed bean & Spicy Chorizo Stew

*****

Hari’s Selection of Cheeses,

Porridge Oat Biscuits & Homemade Banana Jam

*****

Christmas Pudding Iced Parfait with a Red Berry compote and holly tuile biscuit served with a glass of Muscat de Rivesaltes

*****

Coffee or Hari’s Tea Blend with Festive Petit Fours

Menu subject to market purchases and ingredient availability

 

O Come, All ye faithful…

Well it will soon be that time of year again when we will all start getting festive and excited about the big celebrations of Christmas. As the title suggests we do hope to see some of our regulars and also welcome some new guests as well.

Here at “Covert Towers” we too will be trying to celebrate in style with our Hari Covert suppers on the following dates…

santa15th ,  12th , and 13th December 2014. This will give you plenty of choice to come and celebrate with us. We will be serving up the same menu at each dinner all you need to do is choose the preferred date and complete the booking form below!

We will be serving up a tasty and traditional four course menu that will reflect the festive season and we hope some imaginative combinations.

The evenings will kick off with a welcome drink along with some festive nibbles. We will then commence the dinner with a home-made terrine of pork studded with apricots and hazelnuts and served with a home-made seasonal relish  and simple salad garnish. We will also serve a vegetarian alternative of a warm Onion & Goats Cheese Tart.

santa2For the main course we will go slightly traditional and serve turkey…
I have to admit not always my favourite meat but we will do a slight twist and serve an individual turkey roulade. A turkey escalope stuffed with a light forcemeat and chopped chorizo to provide a slight kick, each roulade will be wrapped in air dried ham and we will serve them with a light sage cream sauce and seasonal vegetable garnish, maybe even the odd Brussels sprout as well. We will serve a salmon steak as the veggie alternative as well with a similar garnish but a wild garlic pesto cream sauce….

In true Hari fashion we will then serve a selection of cheeses with our much admired Porridge Oat biscuits and home-made Banana Jam.

decTo finish the meal we will then serve a slightly different version of a Christmas Pudding, namely a Christmas Pudding Parfait, a home- made iced parfait that will come served with a tart red fruit compote and then a holly shaped tuile biscuit.

Coffee or our own blend of tea will be served along with some mini stollen and Christmas biscuits maybe even a mini mince pie will complete the dinners.

We ask guests to arrive at 7:30pm and dinner will start at 8:00pm

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

Menu

Homemade Pork, Apricot & Hazelnut Terrine with a home-made Seasonal Relish

Vegetarian Alternative:

Warm Onion & Goats Cheese Tart with Salad Leaves

*****

Turkey Roulade with a chorizo stuffing, Roasted Potato & Parsnip Rosti and a Sage Cream Sauce, Seasonal Vegetables

Vegetarian Alternative:

Roasted Salmon Fillet, Roasted Potato & Parsnip Rosti and a Wild Garlic Pesto Cream Sauce, Seasonal Vegetables

*****

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

*****

Christmas Pudding Iced Parfait with a Red Berry compote and holly tuile biscuit served with a glass of Muscat de Rivesaltes

*****

Coffee or Hari’s Tea Blend with Festive Petit Fours

Menu subject to market purchases & ingredient availability

To Book your places please complete the Booking Form below. We will normally contact you within 24/48 Hours to confirm your booking with a Credit Card number.

Please also indicate how many of your party require the Vegetarian Alternative dishes.

Apple Homage…our October dinners

Well as Autumn fast approaches this months dinner will focus on the humble apple as a key ingredient at each course.

We will kick the meal off with a glass of Kir Normande… A glass of chilled cider with the addition of creme de cassis and some seasonal apple themed nibbles!

The first course will be a homemade brawn of Kentish Apples, Cooked Potatoes and Smoked Haddock set in an Apple Jelly. We will serve this with a light horseradish cream and some crisp Melba toasts. It will be a light start to what will be a fairly hefty dinner.

Next will be a slowly braised pork cheek, cooked in apple juice the tart and slightly sweet flavour helps cut into the richness of the meat and we will serve this alongside a slow cooked and crispy piece of pork belly. We will serve some roasted apple to cut the richness of both meats and the mustard grain creamed potatoes and our ubiquitous serving of green beans will complete the main course.

We will then serve a couple of our favourite cheeses – namely the local cheddar from Winterdale Shaw plus a personal favourite the Stichleton, this is the blue veined cheese from Nottinghamshire made in the traditional way of Stilton from unpasteurised milk. All served with our porridge oat biscuits and our home-made Banana Jam, plus of course some fresh crisp apple as well!

Finally we will serve a Apple, Pine Nut and Cinnamon Torte with a garnish of Salted Caramel sauce and a scoop of Vanilla Ice Cream. We will also serve a glass of Muscat de Rivesaltes with this as we will have restocked our cellars of our local French wine!

To complete the dinner we will then serve either coffee or tea with an appropriate petit four. I will have the week before the dinners also been down in Spain (Girona) attending the opening of “master chocolatier” Damian Allsop’s new chocolate restaurant and shop so might have imported some special goodies! You will all have to wait and see!

We request a suggested donation of £35 per person (service not included) Guests requested to arrive at 7:30pm with dinner served at 8:00pm promptly.

Dates: Friday 10th (Breakfast Friends – Exclusive Night) Now Fully Booked 

& Saturday 11th October 2014 – Spaces still available


“Apple Homage”

Welcome Drink served with Seasonal Canapé’s

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Kentish Apple, Potato & Smoked Haddock Brawn

Horseradish Cream & Melba Toast

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Apple Juice Braised Pork Cheeks & Crispy Roasted Pork Belly

Roasted Apples, Grain Mustard Creamed Potatoes

Green Beans

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Winterdale Shaw Cheddar Cheese & Stichleton

Hari’s Porridge Oat Biscuits & Homemade Banana Jam

++++

Apple, Pine Nut & Cinnamon Torte served with Salted Caramel Sauce

and Vanilla Ice Cream

Served with a glass of Muscat de Rivesaltes

++++

Coffee or Tea with Petit Fours

N.B. Menu Subject to Market Purchases and Ingredient Availability 

To book please complete the form below or click this Breakfast Friends link for their exclusive Friday night.

 

Chef But to cook again at Hari Covert’s…

Noodles But

Well we are excited to report Chef Kam Po But formerly Executive Chef at Ken Lo’s Memories of China, Belgravia London has agreed to come back and present another two nights of his culinary prowess.

Chef But had been the Executive Chef of Ken Lo’s for some thirty years plus until his retirement a few years ago. He has been a friend for the same period and is god father to my daughter and we have done Chinese dinners in some truly amazing locations from the depths of the Hampshire countryside to the remoteness of the Isles of Scilly.

Chef But is a true master at blending dishes to be balanced in flavour, texture and colour. He has constructed a menu once again that will demonstrate all of this and to top it all off at the end of the dinner he will once again demonstrate the art of Hand Drawn Noodles. His skill in this is legendary as he has made countless appearances  on TV from The Generation Game to BBC Food & Drink and ITV This Morning.

This is a unique chance to sample some truly great Chinese food in a relaxed and sharing manner and will as always be totally oversubscribed!

We will kick the evening off with a welcome drink and simple nibbles before getting guests to sit down to a mammoth banquet. The meal will begin with a range of starters, Crispy Smoked Chicken served with Crispy Seaweed (not actually Seaweed), Sesame Prawn Toasts, Kuo-Tieh Dumplings – a little steamed pork dumpling that are then fried to give a crispy bottom served with a simple soy and ginger dipping sauce. Finally a baked fresh Scallop served in its shell with a piquant black bean sauce.

We will then serve a soup to guests – normally served at the end of a meal here though as a bit of a palate cleanser it will be a delicate Cantonese Hot & Sour Soup.

Next we will then serve what has become something of a signature dish for Chef But. Mongolian Crispy Lamb is a marinated braised leg of lamb that once cold is deep fried until crispy and served with a yellow bean sauce and lettuce leaves like the crispy duck and pancakes. It is a clever dish of textures and flavours and for many lighter than the Duck & pancake variety.

Moving onto the main course dishes we will then serve the following. Chef But will cook them and dish up as quickly as he can but they will generally come as and when they are ready. We will serve a Slow Cooked Beef Shin with water chestnuts. This is a real winter warmer dish and not found on your average Chinese restaurant menu, the beef shin is slowly cooked in a rich soy and spiced broth and then served with crunchy water chestnuts. Stir Fried Chicken Breast in a yellow bean sauce with crispy Almonds. Stir Fried King Prawns with Snow Peas (Mange Tout). Then depending on what we can purchase a fillet of fish done “Peking Style” in a light egg batter that is first fried then steamed with a sauce made from spring onions, garlic and ginger – the “Holy trinity” in Chinese cuisine.

We will serve a fresh vegetable either Pak Choy or Choi Sum (depending on our market purchases) topped with Oyster Sauce and some plain boiled rice.

To complete the meal Hari will be doing the pudding and he will showcase some exotic Asian flavour ice creams and sorbets from local producer Taywell Ice Creams. We will serve Jasmine Tea or if some want a coffee to complete the banquet.

Finally after all of this you will be treated to the hand drawn noodle demonstration by Mr But… this magical process is thousands of years old and we recommend you bring your cameras or phone cameras to capture it all as if you blink you will miss it.

Since we announced these dates spaces filled very quickly and we are now fully booked for both nights.

If you want spaces or be on our waiting list please complete the booking form at the end of this post.

Arrival  7:30pm – Welcome Drinks and assorted Chinese Nibbles

Dinner Served 8:00pm – prompt

Suggested Donation £55.00 per person service not included (Guests to bring their own wines/drinks – Glasses, Water and Ice Buckets provided.)

Menu

Sesame Prawn Toasts

Crispy Seaweed

Kuo-Tieh Dumplings (Pot Stickers)

Crispy Smoked Chicken

Baked Scallop with Black Bean Sauce

吃 嘛

Cantonese Hot & Sour Soup

吃 嘛

Crispy Mongolian Lamb with Lettuce Puffs

吃 嘛

Slow braised Beef Shin with water chestnuts

Stir Fried Chicken with Yellow Bean Sauce and Almonds

King Prawns with Snow Peas (Mange Tout)

Fish Fillet “Peking” Style with Ginger & Garlic

Chinese Vegetables with Oyster Sauce

Steamed Rice

吃 嘛

Assorted “Taywell” Asian Sorbet & Ice Creams

吃 嘛

Jasmine Tea or Coffee

Please complete the following form to reserve your spaces. Please note we are already fully booked for both Friday and Saturday and now only have a waiting list for cancellations or potentially a 3rd night.

September Menus… Hari’s Favourites

UPDATE…

JUST 2 Spaces left  for 20th September …Please spread the word…

Well we are back home and all is looking good. We have decided to do four nights in September over two weekends this month as it has been over nine months since we did dinners in our own home and we have something rather different now. We have decided to do a simple choice set menu on each weekend that will give diners a chance to sample some of our favourite dishes. On September 5th and 6th the Menu will be as follows. Choice can be made on the night which is something new for us!

Arrival 7:30pm Dinner served at 8:00pm

Gravad Lax with a Sweet German Mustard Sauce 

Onion & Goats Cheese Tart with a Salad Leaf Garnish

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Spicy Moroccan Lamb Tajine with Cous Cous

Smoked Cod Fish Cakes, Wilted Spinach and a Lemon Butter Sauce

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Chocolate “Nutella” Torte with a Red Berry Compote

Hari’s Cheese Selection with Porridge Oat Biscuits & Banana Jam

Coffee or Tea with Petit Fours

Suggested Donation £30 per person (service not included)


 

September 19th and 20th the menu will be as follows:-

 

Wild Mushroom Risotto

Pork & Apricot Terrine with Rocket & Pine Nut  Salad

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Poached Chicken Breast with Spinach, Feta & Sun dried Tomato Stuffing, Herb Butter Sauce. Lemon Bulgar Wheat

Roasted Salmon Fillet with Chorizo, Green Beans & New Potatoes

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Flourless Orange & Hazelnut Torte with Marmalade Cream

Hari’s Cheese Selection with Porridge Oat Biscuits & Banana Jam

Coffee or Tea with Petit Fours

Suggested Donation £30 per person (service not included)

NB: All Menus Subject to

Market Purchases and Ingredient Availability

Please complete the booking form below to secure your places. Please note we will normally contact you within 24 to 48 hours to confirm your booking.