Tag Archives: Underground Restaurants

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

On “yer bike” coffee…

We are showcasing a fledgling company with our next dinner when it comes to our coffee service at the end of the meal.

The brain child of Maidstone Boys Grammar School  6th Former Dan Westby, he has been a big fan of coffee for a number of years. After much internet searching along with a loan from the bank of “Mum & Dad” he set himself  up with a coffee bean roasting machine.

Dan has thought through the whole business he has set up from the very clever name to the whole structure and set up. Velo Coffee is designed to be sustainable by selling their roasted beans at local farmers market in Bearsted each month to then being hand delivered by bike as that is Dan’s second passion.

So after much research and some clever branding Velo Coffee was born and Dan now sources his bean choice with the help of his customers and effectively small batch roasts to order the coffee to ensure the maximum freshness.

His current choice of bean is from Rwanda , and precisely Gashonga a small region close to the Congo and Burundi.

This “Red Bourbon” Variety is hand-picked  by smallholders at 1600 plus meters above sea level in ideal growing conditions that is then fermented and dried at the “Gashonga Station”.  He describes them as having a Chocolate & Brown Sugar flavour with a citrus acidity and a syrupy mouth feel.

Dan will normally buy 30kg of the chosen green beans  that he will then roast to order in batches of 250g at a time – a process he will do at last minute before delivery by bike to ensure they are at their optimal freshness. He will then also grind the beans for the desired method of brew. A finer grind for the filter method and a coarser grind for a Cafetiere or “French press”

The smell is evocative as the beans roast in circa 12 minutes and Dan brewed me a fresh cup on my visit to his set up that illustrated well the citrus notes of the light roasted bean that when drank black and without sugar was a perfect way to appreciate his passion.

He has promised to be on hand each night to talk about his business and the way it operates from his monthly stall at Bearsted farmers market to the subscription service that he offers to local residents where he delivers a freshly roasted pack by bike or for those further afield he will also send by Royal Mail.

For someone so young it is an enterprise to be admired and what is so evident is the passion he shows for the product – the care and attention to detail from the branding to processes involved is to be commended. I trust you will come and support him at our next dinner.

Velo Coffee Co – www.velocoffeeco.co.uk

Facebook – velocoffeeco  

Twitter – @velocoffeeco

Instagram  @velocoffeeco

“Cuckoo Cuckoo” its April…well nearly!

Well things are getting warmer and we seem to be enjoying longer daylight hours as the clocks are about to change… Spring really has sprung and we are keen to reflect that further in this next month’s menu and event.

cuckooAs the 14th April is deemed to be “St Tiburtius’ Day” when cuckoos start to sing we will be celebrating this event with a suitably seasonal menu!

Following a welcome drink on arrival – “a glass of sparkling perry with the addition of creme de cassis”  served along with some seasonal nibbles we will then as a first course be serving a classic wild garlic pestocombination of wild garlic pesto spiked risotto garnished with some sweet tasting crab meat. I really love making a risotto and the challenge is always to get it creamy and unctuous with a full flavour.

We will then move onto the main course of a pink roasted Rump of Lamb that will be served  with a piquant tomato and ginger sauce and a compote of spring onions. The vegetables served with this will be Green Beans (Haricot Verts) and duck fat baby roasted new potatoes.

Our cheese course next will reflect our market purchases and we will also serve our porridge oat biscuits infused with Ile de Re Sea Salt along with our homemade Banana Jam.

Finally we will complete the meal with our pudding… a Vanilla Panna Cotta, a lightly set cream that will be topped with a compote of fresh Rhubarb and then more than likely we will serve some warm fresh out the oven Butter Shortbread biscuits. A great combination and we hope a fitting end to this month’s meal.velo

Coffee this month will be courtesy of Velo Coffee Company  of
Bearsted – we will be showcasing their freshly roasted single origin coffee from Rwanda. More about that in another post!

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

Dates: Friday 15th & Saturday 16th April 2016

Arrival: 7:30pm – Welcome Drink & Nibbles

Dinner: 8:00pm – Served

Menu

Crab & Wild Garlic Risotto

****

Roasted Chump of Lamb, Tomato & Ginger Sauce

Green Beans, Roasted Baby New Potatoes

****

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

****

Vanilla Panna Cotta with Poached Rhubarb Compote,

Warm Butter Shortbread

****

Velo Coffee or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

To reserve your places please complete the booking form below – we will contact you within 24 to 48 hours to confirm your booking.

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…

“Thank You so much”….

This slideshow requires JavaScript.

Well what a week that was! It had been a few years since we had done a Vegetarian themed dinner and we could not have done a more ambitious one this time without the help of fellow chef Peter Pickering and his Vegan & Vegetarian inspired Sprig of London Pop Up concept.

Peter a graduate from Oxford Brookes University has had a stellar culinary career working with some great chefs as well as some tough assignments. He really put his heart and soul into this series of dinners and road tested his recipes beforehand and also spent a fair few hours in their preparation!

It was a real pleasure to have Peter and the comments we had from those attending were very rewarding. We had “Vegetarians” and “Meat Eaters” – all seem to be tucking in to a diverse range of dishes and what was more fascinating was the the fact that certain dishes really did provoke a reaction.

Peter’s Sprig of London concept is planning to open a series of pop ups in London early in 2016 and his visit to Hari’s was a great way to trial some of his ideas.

The dish titled “Turnip, Radish & Orange” was for me a revelation of cooking and curing processes along with some great flavour combinations.

The main component of turnip was a whole roasted turnip that was baked in tin foil with just a little bit of oil for some two hours, peeled and then thickly sliced. It was then fried in vegan margarine and finished with a drizzle of maple syrup to help caramelise and colour it.

The resultant texture was soft and unctuous and as one guest remarked like a succulent ripe peach. The bitterness of the vegetable softened but married well with the orange juice reduction with the salty soy and the the addition of pickled sliced radish and a turnip and orange puree bought it all together. It was a truly masterful dish!

The dish that seemed to raise most discussion however was the second dessert, namely the “White Chocolate Coconut Porridge”. Here he firstly toasted some white chocolate (baked broken up pieces in a hot oven till they started to caramelise) He added this to toasted desiccated coconut and nibbed almonds to create what could be described as a crumble mix.

A tin of coconut milk was reduced and then thickened to make a cream. Coconut Water was then used to make a porridge in the normal way and lightly sweetened. When then the Coconut Cream, Porridge and Crumble was layered in the serving bowls it made for a real rich and luscious eating experience but did split the diners. It was a real “Marmite” dish, some thought it was more breakfast than pud and those that do not like the coconut flavour were equally vocal.

There were some converts but overall I think it was a hit… I certainly liked it, it was a great way to complete the dinner.

I had tried to showcase some great local produce from the local Cobnuts from Hurstwood Farm and their cobnut oil that was then combined with the dried green beans I had specially obtained from Switzerland making this a truly international combination.

The “Sweet Rebellion” Vanilla Ice Cream from Taywell also was a hit and proved that great tasting food can be without certain ingredients.

We felt we had provided a series of dinners that was imaginative and thought provoking and Peter with his Sprig concept illustrated well his talents!

As you can see the guest book signed by the diners illustrates well what our guests though of it all! Thank You so much for all your lovely comments….

 

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…

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: Friday 18th & Saturday 19th December

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

Dinner: 8:00pm

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

Menu

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

To book your places please complete the form below and we will contact you within 24 to 48 hours to confirm the booking.