Our next dinner event…

Well with only just less than a week left to book your places for our July Pop Up we thought we ought to explain a little bit more the thinking behind this dining event.

Back in late March just before it finished I joined up with chef Peter Pickering and a few other chefs for a lunch on the roof of Selfridges in London where we were to sample the WastED concept by Dan Barber where the menu highlighted foods that were wasted inspired.

From cod’s heads to kale trees, broccoli stems to reconstituted stale bread or juice bar pulp it was a feast made out of food that would have been wasted and was totally thought provoking.

So fast forward to now and our plans for the upcoming dinner. Hari & Peter are busy sourcing products of waste to put together a menu to delight the diners.  We have just 30 spaces and we need all these spaces sold to proceed as it is a mammoth task that will take a great deal of planning and creativity to excite you all.

We have plans for those cheese scraps in everyone’s fridges, overripe fruit that goes in that compost bin to even the whey from a local cheesemaker that gets fed to their pigs or is just flushed down the drain… If you are intrigued as to what we are going to be serving up just reserve those places as  soon as possible as without those reservations we cannot start making those commitments to the suppliers and put the final touches to the menu. It will be a veritable feast that will we are sure be a real equally thought provoking and hopefully get you all talking about food in a new light…

We might even have the odd bottle of HP Sauce to embellish it all and make it that bit more palatable… #justkidding

More details and Book Here

 

Flaming June…cooking with fire

So we must be a bit mad in the height of summer moving our Pop Up concept to Rochester and the showroom of The Stove Hub where we will be converting their showroom space into a Pop Up space for two nights!

On June 16th & 17th we will be using their Charnwood wood fired stoves to demonstrate their cooking potential as well as cooking alfresco in the front of the showroom over our gas fired pans as they have no kitchen for us to cook with! We do so love a challenge.

We will have to rent in tables, chairs and crockery to set this dining space up so it will be a major undertaking but we think something a little different…

To kick the evening off we will welcome all with a complimentary drink and some simple seasonal nibbles – some of which will be cooked on the wood fired stove top!

The first course will be a simple salad that will be topped with a piece of marinated fish (that we will cook on top of the wood stove)
Next we will then serve up a dish cooked alfresco in our large paella pan… Moroccan Spiced Chicken will be married to some green olives and home preserved lemons and served with some minted cous cous and bowls of dressed salad leaves… All will be prepared before your very eyes to ensure it is all fresh tasting and in true pop up style with an element of theatre!

Next we will then serve our little individual cheeseboards with a selection of cheeses and our now infamous porridge oat biscuits.

To complete the meal we will then serve up a classic summer dessert of Eton Mess… homemade meringues with Kent strawberries and cream… a perfect summer pudding.

With the coffee we will then griddle some shortbread biscuits on top of the stoves and garnish with a dollop of homemade lemon curd and a fresh raspberry… a great way to finish what we think will be a truly unique event in a very “quirky venue”

Guests are invited to bring their own drinks to consume with their meal and we will provide glasses, ice buckets and water on the tables.

You can reserve your dining places via our ticketing site here

Dates: 16th & 17th June 2017

Where: The Stove Hub, 86 King Street, Rochester, Kent ME1 1YD

Time: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Suggested Donation:  Early Bird Tickets before May 30th £30 person after this date -£40 per person (service not included)

Menu

Griddled Marinated Fish with Dressed Salad Leaves

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Moroccan Chicken, Green Olives, Preserved Lemons

Minted Cous Cous

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Hari’s Cheese Selection with Porridge Biscuits

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Eton Mess with local Kent Strawberries

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Coffee or Tea, Griddled Shortbread with Lemon Curd

Menu subject to market purchases and ingredient availabilty

May Madness… Pot Luck again

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…

Officially Quirky… our April Events…

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

Pork Cheek with “Mole” Sauce

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

Winterdale Shaw – Picture @TWFoodie

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.

To reserve your places just head on over to our online box office 

Dates: 21st & 22nd April 2017

Time: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

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

Menu 

Wild Garlic Panna Cotta, Toasted Cob Nuts, Ikan Bilis

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Braised Pork Cheeks with a Chocolate Mole Sauce,

Spätzli & Red Cabbage

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Winterdale Shaw Cheddar, Porridge Oat Biscuits, Banana Jam

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Sauerkraut, Beer & Chocolate Cake

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Coffee, Tea & Petit Fours

Menu Subject to Market Purchases and Ingredients Availability. 

Game On… our February Menu

So it has been six years since our last “Game On” dinner when we dedicated the menu to a “Game” themed one.

We felt it was long overdue as winter months are a perfect time to enjoy this much forgotten and often not appreciated culinary treat. So this months menu will feature heavily three types of game.

We will kick the meal off with a Carpaccio of Venison, this is thinly sliced slivers of raw venison loin that we will marry to slices of pickled beetroot and some walnuts all dressed with a horseradish cream.

Next we will serve up a classic risotto that will have the addition of creamed sweetcorn that will then be topped with slivers of roasted wood pigeon breasts and roasted baby corn.  I am drooling just thinking of this!

The main course will be a breast of Guinea Fowl that will be studded with a force-meat of the legs mixed with Prunes. The breast will then be roasted off and served on top of a potato rosti and garnished with a red wine & prune sauce and some wilted spring onions. Then of course green beans will also feature.

To complete the meal we will then serve up a warm bread and butter pudding laced with chocolate and orange marmalade. We will keep it simple by serving it with some pouring cream – just a few extra calories.

Dates: Friday 24th  & Saturday 25th February 2017

Venue: Hari’s Secret Location

Time: 7:30pm Welcome 8:00pm Dinner Served

Suggested Donation: £40 per person (service not included)

Menu

Welcome drink and seasonal nibbles

🌽 🌽 🌽 

Venison & Beetroot Carpaccio

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Roasted Wood Pigeon & Sweet Corn Risotto

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Breast of Guinea Fowl, Prune & Spring Onion

Haricots Vert

Potato Rosti

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Chocolate & Marmalade Bread & Butter Pudding

🌽 🌽 🌽 

Coffee, Tea & Petit Fours 

Menu Subject to Market Purchases & Ingredient Availability 

To book your places please click here

Pot Luck… our January Sale

Green Beans might feature somewhere…

 

So after the excess of the festive period and in a good retail tradition we will for our January 27th & 28th dates trial something just a little different.

STOP PRESS:

SOLD OUT FOR ALL DATES… WAIT LIST ONLY

FEBRUARY DINNERS – GAME ON – BOOKING OPENS 20TH JANUARY 2017

Beer Bread

We will not be publishing a menu as we will not decide what to cook until we start our normal purchases as we will just take “Pot Luck” on what is around at the time.

We will however make it a three course meal and include tea or coffee at the end. The other little twist we will offer on this occasion is only ask for a minimum of a £10 donation for the meal. However, we will say to diners if you think it was worth more then feel free to be more generous in the table envelope!

As with all our events you are invited to bring your own wines/drinks to have with the meal and we will provide glasses and iced tap water on the tables.

So the challenge for us is to come up with a tasty balanced three course menu that you feel is worthy of more than a £10 donation. The risk for you is you will at the beck and call of what might be available when we make our purchases. So you will need to be adventurous and up for the odd culinary challenge!

So if you are feeling brave and want to partake of this event then please do complete the booking form below. Please note it will be very much a first come first served on the booking front so do not delay in booking and then also please do let us know if you have any major allergies or dietary requirements as this will help us in the planning of the whole menu when we come to make our purchases.

So who is up for a bit of “Pot Luck” secret dining? If you have never been now is your chance to be surprised!

Arrival: 7:30pm 

Dinner: 8:00pm – A 3 course menu will be served

Suggested Donation: Minimum £10 – we will accept more if you think it was worth it. (service not included)

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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

Ho Ho Ho – our Christmas Menu now booking…

 🎄 🎄 🎄 🎄 🎄🎄 🎄 🎄 🎄 🎄 🎄 🎄 🎄 

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)

🎄 🎄 🎄 🎄 🎄🎄 🎄 🎄 🎄 🎄 🎄 🎄 🎄 

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

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Date Required(required) Friday 16th December 2016 - Wait List only Saturday 17th December 2016

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The Itch Dinner… 7 years and counting…

The Itch Dinner… 7 years and counting

Taste of Catalonia

Butternut Squash Risotto, Goats Cheese deep fried sage…

Sea Bass with a ginger beurre blanc sauce

Green Beans always feature somewhere…

Winterdale Shaw – Picture @TWFoodie

Lemon Posset

Water Chocolate Mousse

Well what started out as a bit of fun and a way to show how valuable social media advertising and engagement can be we are soon to be marking a bit of a milestone.

We hope we have not been irritating or contagious but believe it or not we have now come November 2016  been doing pop ups for seven years – hence the itch!

We felt a monthly dinner in our secret location would be a great way to demonstrate how we could build a following and develop an idea . So what better way to celebrate at our November dinners than with a special 7-Course tasting menu of dishes we love and we hope you too will savour.

The idea will be to serve this menu of tasting sized portions of some of our favourite dishes. We have developed the concept over the years and we think we have done a range of dinners in some pretty unusual locations as well! In the cellar of the cheese makers at Winterdale Shaw plus the top of Yalding Church roof and even in the private home of Dame Kelly Holmes.

We will kick the evening off with a dish we did some five years ago that we named “A taste of Catalonia” – Roasted Red Peppers  served with Marinated Anchovies and a slice of toasted Ciabatta.

Following this we will serve a freshly made risotto with roasted butternut  squash topped with crumbled goats cheese and toasted Kent cob nuts

Next we will serve a pan fried fillet of sea bass that will be served with a delicate ginger cream sauce. A flavour combination inspired by my friendship with chef But for over 40 years.

The main course will feature some beautiful Kentish Lamb Shoulder that we will slow cook as little individual hot pots and serve with some green beans. These we will garnish with a slice of crispy air dried ham and maybe another little surprise as well.

We then normally always serve our cheese following the main course in the French fashion and on this occasion we will serve our stalwart favourite Winterdale Shaw… the carbon neutral Cheddar from the top of Wrotham Hill.  Our now infamous Porridge Oat Biscuits and some homemade chutney as well.

We will then serve two desserts… firstly a firm favourite with Mrs HC is the Lemon Posset which we will serve with a Raspberry Compote topping and a warm butter shortbread.

Finally the “Damian Allsop”  Water Chocolate Mousse which we hope to serve with a tasting glass of vintage Maury a luscious sweet red wine from the region where we had our holiday home until this summer.

So seven courses to mark seven years of covert dining!

Dates: Friday 25th  & Saturday 26th November 2016

Venue: Hari’s Secret Location

Time: 7:30pm Welcome 8:00pm Dinner Served

Suggested Donation: £45 per person (service not included)

The Itch Dinner

Taste of Catalonia – Anchovy & Roasted Red Peppers

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Butternut Squash Risotto, Goats Cheese & Toasted Cob Nuts

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Pan Fried Sea Bass with a Ginger Cream Sauce

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Kentish Shoulder of Lamb Hot Pot, Green Beans, Bacon Crisp

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Winterdale Shaw, Porridge Oat Biscuits, Chutney

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Lemon Posset, Raspberry Compote, Butter Shortbread

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“Damian Allsop” Water Chocolate Mousse

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Coffee or Tea

Menu subject to market purchases and ingredient availability 

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Date Required(required) Friday 25th November 2016 - Bookings Closed Saturday 26th November 2016 - Bookings Closed

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Slope Off Friday…at Hari’s

Jules Serkin

We are excited to be hosting a special networking luncheon for Kent Businesses – this is the brainchild of Jules Serkin and Andrew Knott who arrange a monthly “Slope Off Friday” at a new venue each month.

Hari’s “Pop Up” is the November venue on Friday November 4th from 2pm (prompt) onward.  We have put together a simple three course lunch menu that will be served to just 14 guests who wish to do a bit of networking in a relaxed and fun way and kick their weekend off with a bang!

Beer Bread

The menu we have devised is as follows and it is competitively priced at £16.50 per person – Water will be provided but you will need to bring your own alcoholic drinks. (Glasses Provided)

Booking can only be made through our dedicated booking page with its “Covert Link”  and if you wish to attend this lunch you will need to request the link via the form below.

Homemade Spiced Roasted Butternut Squash Soup served with Hari’s Own Beer Bread

or

Mushrooms on Toast

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Slow Cooked Pork Goulash served with Rice & Vegetables

or

Oven Baked Sea Bass Fillet served with crushed New Potatoes & Vegetables with a herb beurre blanc

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Homemade Apple Crumble with Taywell Ice Cream

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Winterdale Shaw Cheddar with Homemade Porridge Oat Crackers & Banana Jam

Coffee or Tea Included

Space is limited so please make sure you book early.

Menu Subject to market purchases and ingredient availability.

Please complete the following details and we will then send you a link to book your place.

N.B. DO NOT REQUEST THE LINK IF YOU DO NOT WISH TO BOOK AS SPACES ARE VERY LIMITED

Name(required)

Email(required)

Contact Tel No:(required)

Business Name & Type