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…
Guest comment from March event
Guest comment from March event
Guest comment from March event
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…
Well 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.
So 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
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
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.
Well that date is fast approaching when couples habitually inhabit those tables of two’s in a restaurant and look lovingly into each other’s eyes across the dinner table!
You can tell I am a fan of this night of romantic love big time – Not!
It is generally hype to fill perhaps a quiet week night (a Tuesday this year) and dreaded by restaurants when it falls on a weekend night as they fill up in under capacity!
I have such strong memories of a “Valentine Night” in a restaurant I was working in when a couple came in for dinner who had obviously had a row and I think the guy was there under duress.
They ordered two” well done” fillet steaks and requested they be served with peas (we were upmarket and served a medley of vegetables)
I sent the waitress back with the message “Old Chinese Philosopher Confucius says Man who eats “Meat and Peas” on same plate is very unhygienic”
The waitress thought for moment and then giggled and said I can’t tell them that… I said please try!
Some restaurants get all creative with overpriced pun induced menus using not in season produce – e.g. Asparagus, Strawberries etc or pink coloured foods! I even tried one year doing a Valentine themed dinner here for my Supperclub and found it a tortuous night so vowed never again!
I am much more in favour of seeing you all cooking something special at home and perhaps pushing the boat out with a meal lovingly prepared for a loved one. It makes much more a statement than splashing out on a substandard meal in a restaurant.
So this would be my suggestion on a good seasonal menu
You will note I have provided links for all the recipes so why not give it a go and impress a loved one and cook them up this special treat… it will not break the bank and I am sure it will impress the other half!
Failing that why not come along later in the month for our February dinner event that we are calling “Game On“ as we will be featuring assorted Game dishes from Venison to Guinea Fowl. You can book the dinners here on our dedicated ticketing site!
Alternatively if you what to learn how to prepare these or any other dishes there is always the Covert Cook School where we can help you build your confidence and assist those untapped wooing skills…
Far better than going out with all those other sad ones!!!
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
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.
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.
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)
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.
Following 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 fish.
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.
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)
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
Well 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!
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)
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
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.
There 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.
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
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
Suggested Donation: £35.00 per person (service not included)
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