Tag Archives: Supper Clubs

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…

 🎄 🎄 🎄 🎄 🎄🎄 🎄 🎄 🎄 🎄 🎄 🎄 🎄 photo (144)

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)

🎄 🎄 🎄 🎄 🎄🎄 🎄 🎄 🎄 🎄 🎄 🎄 🎄 

Ho Ho Ho Its Christmas…

Welcome Drink with Seasonal Nibbles

🎅 🎅 🎅

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

🎅 🎅 🎅

Crispy Confit Duck Leg, Braised Puy Lentils, Haricots Vert

🎅 🎅 🎅

Colston Basset Stilton, Porridge Oat Biscuits, Banana Jam

🎅 🎅 🎅

Trio of Mini Tarts

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

🎅 🎅 🎅

Coffee or Tea with Petit Fours

Menu subject market purchases and ingredient availability

 🎄 🎄 🎄 🎄 🎄 🎄 🎄 🎄 🎄 🎄  🎄 🎄 🎄 🎄 🎄  🎄 🎄 🎄 🎄 🎄 🎄

Summers passing… our September events…

We thought with summer now becoming a distant memory our menu would reflect the change of seasons.  We felt it should perhaps include some of the bountiful produce still available and represent the seasons.

mackFollowing a welcome drink and assorted nibbles we felt to kick the meal off we would start with a dish inspired with Mackerel and gooseberries – a combination made in heaven as the fruit cuts wonderfully with the oiliness of the gooseberriesfish.

The main course will be a slow cooked shoulder of lamb with a Moroccan influenced spicing served with Cous  Cous and a bean salad dressed in a yogurt and mint dressing

This will be followed by our selection of cheeses served with the porridge oat biscuits that take some three days to make… then finally for dessert a fresh plum and almond cake served with mascarpone.plums

This will then be served with a glass of Muscat de Rivesaltes specially imported from our french home.

Dates: Friday 23rd & Saturday 24th September 2016

Time: 7:30pm welcome drink 8:00pm Dinner served

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

Menu

Mackerel & Gooseberries – our interpretation

****

Spicy Moroccan Lamb Shoulder served with a herb Cous Cous

Green Bean Salad with a yogurt & mint dressing

****

Hari’s selection of cheeses with Porridge Oat Biscuits

& Homemade Banana Jam

****

Plum & Almond Cake served with mascarpone cream

****

Coffee or Tea served with petit fours

MENU SUBJECT TO MARKET PURCHASES

AND INGREDIENT AVAILABILITY 

To book your places please complete the following form and we will contact you within 24/48 hours to confirm your booking with a credit card number

Summer is here…Phew

summer holsWell it has been a very hectic month for us with some charity gigs and then a plethora of private functions… We are just about to complete our last one before heading off to France for our annual break. It will be twinned with sadness as we have now sold our French home so it will be the last time we will be staying there!

We have lots already planned for the Autumn season and we will soon be taking bookings for our September & October dates… So do watch this space where we will be publishing full details in the next couple of weeks.

I hope you all have a great summer holiday and come back rested and refreshed! We will!

Cheers

Hari Covert

 

Flaming June…

Well with the weather warming up we are thinking about our June events and the menu we are going to produce. We have decided to reprieve some of our favourites and we hope you will like them…

We will serve a selection of seasonal nibbles to kick the evening off along with a suitable summery drink. We will then as the first course serve a South American inspired starter of a “Ceviche” a mix of smoked haddock and raw prawns that are marinated for a few hours in a citric marinade and then served shaped like a tartare with a celeriac remoulade (dressed in a mustard mayonnaise)

Main course will be a roasted fillet of beef served with a mixed wild mushroom sauce a rosti potato cake and our veritable “haricots verts” (green beans).

For our cheese course we will make it a selection of suitable cheeses served with our infamous Porridge Oat Biscuits and home-made Banana Jam.

To complete the meal we will serve Damian Allsops “Water” Chocolate Mousse. A really light and flavoursome chocolate mousse that allows the true flavour of the chocolate to shine through as it contains no cream!. Some local summer berries and also serve up a cold pressed iced coffee to help wash it all down.

It will hopefully be a warm and sultry night and we look forward to welcoming old and new guests to our secret venue (well to the newbies at least)

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

Dates: Friday 10th & Saturday 11th June 2016

Time:  19:30 Welcome Drink & Nibbles

Dinner: 20:00 Dinner Served

Suggested Donation: £40.00 Per Person (Service Not Included) 

Menu 

Ceviche of Smoked Haddock & Prawn with Celeriac Remoulade, served with corn bread 

****

Roasted Fillet of Beef served with a Wild Mushroom & Cognac Sauce, Crispy Rosti Potato Cake, Haricots Verts

****

Hari’s Selection of Cheeses served with Porridge Oat Biscuits & Banana Jam

****

Damian Allsops “Water” Chocolate Mousse, Summer Berries & Cold Pressed Coffee Milkshake

****

Coffee & Petit Fours

Menu subject to market purchases and ingredient availabilty

Fiesta de la paella at Scallywag Café – Tunbridge Wells…

Looks as good as it tastes!
Looks as good as it tastes!

Well our May dinners will be a bit of a Spanish Fiesta with us cooking an authentic Paella freshly before your very eyes in central Tunbridge Wells.

The plan is over two nights we will be  based at the Scallywag Café where we will taking over the premises on the Friday 20th & Saturday 21st May on each evening.

We will serve up a simple selection of Tapas to kick the evening off and then serve up a classic one pan Paella comprising of Chicken, Chorizo and Prawns (Vegetarian option is also available)

To finish it all there will be a simple Almond Tart Served with Taywell’s Honeycomb Ice Cream.

20150906_150957There will be a selection of drinks available for purchase direct from Scallywag Café and owner John is also planning some live Iberian themed musical entertainment to get you all in your own sombrero stomping mood!

To book the event you can do so via our dedicated page the Billetto ticketing web site here.

No bookings can be made directly with Scallywag Café or via the Hari Covert web site they can only be made via the Billetto ticket site.

We have limited spaces each night so please do book early to ensure you get the places your require.

Dates: Friday 20th & Saturday 21st May

Venue: Scallywag Café, 45 Mount Ephriam , Tunbridge Wells, TN4 8AA

Time: 7:30pm for 8:00pm

Menu

Assorted Tapas –

Gazpacho Shots, Deep Fried Croquetas, Pan Catalan, Tortilla Bites, Manchego & Honey

++++

Freshly Cooked Paella –

A mixture of Chicken, Chorizo & Prawns cooked with peppers, green beans & Mussels

++++

Pastas de Almendra with Taywell Honeycomb Ice Cream

(Menu subject to market purchases and ingredient availability)

Wines & Drinks can be purchased on the night direct from Scallywag Café

Live Entertainment – format to be confirmed.

Booking closes: 18th May 2016 at 5pm

Ides of March, well nearly…

With Spring nearly upon us and also Easter just around the corner we thought we would celebrate the Roman calendar date of the “Ides of March”.

The 15th of March reputed to be the date of the assassination of Julius Caesar in 44BC  is a couple of days before our next supper club event on March 18th & 19th. So we thought we would have a little bit of a Roman feel to the menu.

I make no apologies for borrowing as a starter a dish that I sampled at Sprig of London’s pop up in January – Cauliflower Romesco .  A roasted cauliflower that is then served with a   roasted and dried red

Roasted Cauliflower with Romesco Sauce
Roasted Cauliflower with Romesco Sauce

pepper sauce with the addition of almonds and olive oil that is renowned in the Mediterranean region of Catalunya  that is often served in spring time with those new season onions called “Calcots”.

Next we aim to serve a baked fillet of Sea Bass served on a bed of  crushed new potatoes and a classic beurre blanc (butter sauce) with lemon and capers. All served with a garnish of Purple Sprouting Broccoli.

Our Cheese course will reflect our market purchases and will be served with our now infamous porridge oat biscuits.

To complete the meal we are serving thinly sliced pineapple with pink grapefruit segments and a light local honey dressing and the addition of a Taywells Yuzu sorbet. A good citric finish to a spring meal that we hope will excite the tastebuds.

With Mediterranean nods what better way to celebrate the Ides of March… well nearly.

Dates: 18th & 19th March 2016

Arrival: 7:30pm Welcome drink & Nibbles

Dinner: 8:00pm

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

Menu

Cauliflower Romesco

****

Baked Sea Bass Fillet, Lemon and Caper Beurre Blanc Sauce Crushed New Potatoes, Purple Sprouting Broccoli

****

Hari’s Selection  of Cheeses with Porridge Oat Biscuits

****

Pineapple & Grapefruit with a honey dressing Taywell Yuzu Sorbet

****

Coffee or Tea & Petit Fours

Menu subject to ingredient availability and market purchases

Fondue Fancy…

I bet you thought the headline said a “Fondant Fancy”… yep that little garish coloured cake – alas not…something far better in fact!

fondueFollowing from the success of our pop up last year in Tunbridge Wells we thought we would offer a repeat of a couple of themed cheese fondue nights in our secret home location.

It is a classic time of year to enjoy this Alpine classic of hot melted cheese with bread dipped in and we felt it was very worthy of another airing.

We will have two tables of 6 people on each night – you will have to share but what could be more convivial than such a feast.

We will kick it all off with a simple bowl of lambs lettuce salad (Nussli in Switzerland) topped with walnuts and chopped egg.

Then the main event will be the hot melted wine and cheese fondue with bread cubes – some little extras like chopped ginger (an innovation and tip given by a local Swiss resident)  or a  smoked chipotle paste will give it all another flavour dimension.

To finish it all we will then serve a light Orange & Polenta cake with a generous dollop of Greek yoghurt. A tangy  sweet finish after the excesses of the wine & cheese. We will provide a little glass of MuscatMuscat de Rivesaltes with this as well

Finally tea or coffee along with some Swiss Chocolate as a petit four will complete the meal.

It should be a convivial night and a great way to make new friends. Just remember it is important not to bring a red wine (it clots the cheese) or drink ice cold drinks (it will also clot the cheese) – a full etiquette on the whole procedure will be provided on the night.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

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

To Book please complete the form below and we will confirm your spaces normally within 24 to 48 hours.

Menu

Welcome Drink and Nibbles

****

Nussli Salat Mimosa und Baumnussen

****

Cheese Fondue with suitable accoutrements 

****

Orange & Polenta Cake with Greek Yoghurt

****

Tea or Coffee, Petit Fours

Menu subject to ingredient availability and market purchases 

Sausage Fest…

After all those excess of Christmas and New Year we thought what better way to kick the new year off than with a more simple and frugal supper event.

We felt we would kick the evening off with a warm glass of mulled Perry to warm the cockles on what we suspect a cold night! For the starter we would then serve up a selection of cold salamis and salads served with our freshly made & warm beer bread.

We will then serve a classic “Choucroute” (Pickled Cabbage flavoured with Juniper Berries) and also some classic Swiss Dorrbohnen (the dried green beans we often use as a salad) along with assorted styles of sausages including a “Krackauer Schinkenwurst we have especially imported from Germany all served with simple boiled potatoes and a selection of mustard’s!

5017518254_62b68318ee_b (2)

To complete the meal we will serve a warm chocolate bread & butter pudding with some crème fraiche and a glass of Muscat Tuile (a sweet red wine from the south of France)

We have also thought the frugality will be matched by the suggested donation price of just £25 per person – what we are calling our January giveaway!

A great way to start the year and partake in some great winter comfort food!

To Book please complete the form below and we will confirm your spaces normally within 24 to 48 hours.

Menu

Welcome glass of Mulled Perry & Nibbles

***

Cold Salami Platter, Salad & Bread

***

Choucroute & Dorrbohnen, Wurst mit Salz Kartofflen

***

Warm Chocolate & Cardamom Bread & Butter Pudding

***

Coffee  or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

Suggested Donation : £25.00 per person (service not included)

Arrival:  7:30pm

Dinner: 8:00pm Prompt

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…