Tag Archives: Supper Clubs

Why a Vegetarian dinner…

When I set up Hari Covert nearly six years ago my plan was to do a new theme every month that I hosted an event. We have pretty well done this and also not had to repeat a menu in that time – we have however repeated or tweaked a dish or two over the years…

We will always try and cater for a vegetarian or those with allergies with our menus when requested. We have also served a complete Vegetarian menu successfully in the past. Our dinners in association with Moodleys Beers where we matched the menu with the range of beers Yudhistra was producing a case in example.

PPSprig is the brainchild of chef Peter Pickering who is keen to put his somewhat stellar CV of quality establishments to use in a new and innovative way where he is also in control of the hours he works.

This time we were approached by his new Vegetarian Supper Club “Sprig of London” who wanted to trial their concept whilst they still look for possible London venues to host their supper club dinners.

We have together put a joint menu that reflects both of our culinary styles and influences. I myself will be doing some of our favourite combinations from our beer bread to porridge oat biscuits that we serve with cheese.

Sprig of London
Sprig of London

The dishes Peter will prepare will be everything from a Brik – the crispy north African pastry with wild mushroom lemon and rosemary through to a combination titled intriguingly Turnip, Radish and Orange. Finally the Sprig of London dessert offer will be Porridge, White Chocolate & Almond Milk. They all sound different and I look forward to seeing the finished dishes and taste them as well.

white logo (500)We are doing these dinners over four nights from Wednesday 18th November and we still have spaces on most nights so please do go and take a look at the full menu and booking form with this link

It will be a fun few nights with some interesting foods and we hope you will realise the absence of meat and in many cases gluten whilst a challenge for chefs is not one that is not to be missed as the food will be tasty and imaginative.

We do hope you can make one of these nights!

Christmas is coming…

photo (144)Well it is that time of year again when we will be celebrating the festive time at Hari Covert’s. It only seems like yesterday we started doing our secret suppers… This coming February we will enter our sixth year of operation!

We love the festive period and we hope we will see you at one of our events… Alas the 11th December is already fully booked with a private party.

This years menu will encompass some of our favourites. To kick the meal off we will serve a selection of festive nibbles including a warming seasonal soup! The first course will be a smoked salmon rillettes a coarse like pate that we will serve with a delicate yoghurt santa1and dill sauce and some toasts.

The main course will be a Turkey & Chicken Saute with spicy Chorizo & Peppers that we will serve on a bed of steamed Cous Cous with green beans. A bit different to the traditional roast!

For the dessert we will then serve a Mincemeat & Crumble Tart with a Cinnamon Cream and to then complete the meal we will serve a selection of assorted cheeses with our porridge oat biscuits and a snifter of local “Anno” Sloe Ginsnow2

Dates: Saturday 12th, Friday 18th & Saturday 19th December

Arrival: 7:30pm – Welcome Drink & Seasonal Nibbles

Dinner: 8:00pm

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


Smoked Salmon Rillettes, Yoghurt & Dill Sauce, Toasts


Saute of Turkey, Chicken, Chorizo & Peppers

Steamed Cous Cous & Green Beans


Mincemeat & Crumble Tart with a Cinnamon Cream


Hari’s selection of Cheeses,

Porridge Oat Biscuits, Snifter of Anno Sloe Gin


Coffee or Tea, Petit Fours

Sans, Sin, Ohne and Without…

For our November dinners we are trying something a little different. To whet the appetites for those who prefer not to eat meat… we are offering a rather special menu that will not only be meat free but also we are hopeful where possible it will be gluten free as well and in some areas it will also be sugar free! We are calling these dinners Sans, Sin, Ohne & Without…

Sprig of London
Sprig of London

We are also being joined with a new London based Vegetarian Supperclub   “Sprig of London” in that between us we have devised a menu to showcase our different styles and the challenges the brief has dictated to us!

Sprig of London – is the brainchild of chef Peter Pickering.  He began his career at the then Michelin starred Marco Pierre White owned restaurant L’Escargot, where he learnt his culinary foundations. He then followed his executive chef Jeff Galvin when he opened his restaurant Galvin Bistro de Luxe.

Sprig2Peter has since worked at other prestigious restaurants including the 5 starred Milestone Hotel in Kensington and he was part of the opening team at “Dinner by Heston Blumenthal” which won many accolades including 2 Michelin stars.

He went on to work at the London Olympics cooking for the directors of the Olympic Broadcasting Services. More recently he was involved with the opening of the grand Café Royal Hotel on Regent Street and the exclusive Chiltern Firehouse with the creative Nuno Mendes.

Hari Covert is a chef of mystery but with over 40 years of varied hospitality experience. His input will showcase some of his favourite local produce with his unique style. He will also showcase the exciting new products of local Taywell Ice Creams and their “Sweet Rebellion” sugar free and Lactose free ice creams.Beans

We are also hoping these dinners will be a popular choice for those meat lovers out there as we will be doing the dinners over a whole week from Monday 16th November to Saturday 22nd November inclusive.

We will be looking for a minimum of 8 persons each night so if you would like to make it a weeknight party for a group of you then you will be most welcome.

On the Tuesday 17th November the “Covert Cook School Lessons” will be a joint demo of the dishes cooked by Sprig  of London & Hari!

The menu will be a 6 course affair and will also include some pre -dinner nibbles and petit fours with coffee or tea at the end!

Sweet Rebellion

Welcome Drink & Nibbles:  7:30pm

Start: Prompt 8:00pm

Suggested Donation: Monday to Thursday £35.00 per person Friday & Saturday £40.00 per person (Service not included)

The proposed menu will be as follows

Welcome drink with assorted Vegetarian Nibbles

– Sprig of London & Hari Covert


Wild mushroom brik, lemon and rosemary

– Sprig of London


Dried Green Beans & Fresh Haricot Vert,

Cobnut Oil, Toasted Cobnuts,

Goats Cheese & Wild Garlic Mousse

– Hari Covert


Turnip, radish and orange

– Sprig of London


Apple & Marshmallow Kebab with

“Taywells” Sweet Rebellion Ice Cream

– Hari Covert


Porridge, white chocolate and almond milk

– Sprig of London


Winterdale Shaw, Oat Biscuits & Apple Leather

– Hari Covert


Coffee, Tea & Petit Fours

– Sprig of London & Hari Covert

 Menu subject to market purchases and ingredient availability

Fowl Feast…our September menu

Well it has been a very hectic Summer for us… apologies for my tardiness in posting and getting our menus up to date. Will reveal a little more on what has been going on in a separate post.

So for our September menu on Friday 25th & Saturday 26th September we will be offering what we term a fowl feast… to kick the dinner off we will serve a smooth unctuous Chicken Liver Parfait that will have a homemade Onion Chutney with it. A classic combination. For the main course we will then serve a crispy Duck Leg Confit that will have a selection of roasted root vegetables and a tart redcurrant sauce with it – it is a rich dish to remind us that the Autumn chill is just around the corner!

We will then serve a selection of cheeses with our homemade porridge oat biscuits and Banana Jam

To complete the feast we plan to serve a glazed lemon curd tartlette with a compote of fresh blackberries and a dollop of clotted cream – fresh French pressed coffee as they say across the pond with some homemade peanut butter butter fudge should round it all off

If you wish to reserve your spaces then please just complete the booking form below and we will normally contact you within 24/48 hours to confirm your reservation with a credit card number

Arrival Time: 7:30pm – Welcome drink & Seasonal Nibbles

Dinner Served: 8:00pm

Suggested Donation: £35 per person (Service not included)


Smooth Chicken Liver Parfait served with

Homemade Onion Relish


Crispy Confit Duck Leg with Roasted Root Vegetables and a Redcurrant Sauce


Hari’s Assorted Cheese Selection with Porridge Oat Biscuits


Glazed Lemon Curd Tartlette with a

Blackberry Compote & Clotted Cream


Coffee & Fudge

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)


Loaded Vegetarian Nachos

Popcorn Chicken with Hot Salsa


Texan Pulled Pork Burger, Slaw & String Fries


Grilled Salmon Sandwich with Dill Sauce, Slaw & String Fries


Home-made Strawberry Shortcake with Strawberry Sauce


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


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


Wild Garlic, Pea & Prawn Risotto


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


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”….


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


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