Tag Archives: wastED

Review of 2017…

Well it has been a hectic year at “Covert Towers” during 2017 with a variety of dinners and an assortment of functions throughout the year along with some pretty impressive dining out experiences as well as the odd humdinger as well! Less said about them the better!

We kicked the year off with a new concept for our dinners where we did a “Pot Luck” menu where we literally decided the menu at the last minute and suggested a minimum donation of just £10 per person. We were amazed over two dinners and one lunch we managed to serve a total of 48 diners – a record for us and a great way to kick the year off.

Next up was our Game On dinner where we featured some amazing Game – from venison Pigeon and then Guinea Fowl and this was quickly followed by what we termed our Quirky Dinner as we were deemed a “quirky” food venue on the newly launched Quirky Kent website.

May saw us do an event in a new venue for us on the “Mountain of Crowborough” in the Community Centre where we took over their cafe for the night and popped up with a special four course menu.

We were back there in the summer when we also did another night where we served up our infamous Paella from a single large pan! In fact during this year we managed to serve up Paella a number of times with the biggest challenge, doing a party of 100 using some four separate pans.

Other private functions saw us doing Moroccan Chicken in the pans and even one where we did bubble and squeak so we could serve up Sausages with an onion gravy to about 80 guests enjoying the Tom Carradine Cockney Sing-a-Long. If you are are planning an event in 2018 check out our Man with a Pan service or our @yourhome offer as well.

We also saw events in the Autumn period ranging from our “End is Nigh” dinner to our “October Fe(a)st” and finally just before Xmas our “Ding Dong – Ho Ho Ho” events – one pair of stalwart guests who came along each month commented in our guest book “Turned up trumps again and consistently excellent… delicious food as ever” … makes it all worthwhile for us – thanks David & Brenda!

Our own dining out high has to be the WasTED pop up in Selfridges back in March 2017 whilst we really enjoyed a lunch at Adam Simmonds year long pop up in Soho “The Test Kitchen” and then a new discovery of an Asian Fusion place located in the heart of St Katherine’s Dock run by chef Neil Wager called Dokke – a meal literally just before Xmas was awesome in so many ways – I will return and post a review soon in 2018!

Now we are busy planning 2018 dates and themes. We are already excited about a week long gig in the French Alpes in early February for a long standing Hari customer.

We also have something a little different planned for April – we will publish details soon and we are also hoping to persuade some other guest chefs to join us during 2018 so you can all experience some different styles and unique experiences. We are also hoping to offer a special charity night at some stage as well.

Our first event of 2018 is a joint venture with wine tasting guru Rowena Hawtin so check out the Discover the Vine and Savour the Curd Event for more details… we only have limited spaces left so be quick and reserve your places now.

What a great year 2017 was and wishing you all the very best for 2018…

Cheers

Hari

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HP (Hari & Peter) Sauce… the cheek of it…

Well for the July dinner event we are doing something just a little bit different. Hari will be joining forces with Chef Peter Pickering.

Peter is a London based chef who has a veritable who’s who of a culinary training. He has trained under Michelin starred chefs the Galvin Brothers and was part of the opening teams at Dinner by Heston Blumenthal, Café Royal and also with chef Nuno Mendes at Chiltern Fire House.

Hari and Peter will for one night only be planning and cooking a 4/5 course menu (dependent on purchases) that will & can only be revealed on the night for a very good reason…

wastED – Selfridges London

The inspiration behind this dinner was a very thought provoking lunch that Hari & Peter were lucky to sample together at the “WastED” concept earlier in 2017 that was a pop up on the roof of Selfridges department store in London.

We also plan to highlight produce from local producers and utilise often neglected and forgotten items such as fish scraps, cheese whey along with misshaped fruit and vegetables as well as excess supermarket stock that would just be wasted and disposed of.

This concept is the brain child of the American chef Dan Barber that wowed packed houses of diners for a five week pop up residency of innovative food following over a year of planning by the Selfridges team putting it together.

Hari & Peter (HP) will also look to source (pun intended) as much local produce that is deemed to be waste by the food & retail industry (you will be surprised what this entails) and create an innovative and tasty menu.

There will be an inordinate amount of planning and cajoling of suppliers that will go into this event and the menu we will be able to cook will be subject to what we can eventually find.

Peter Pickering

There will only be thirty dining places up for grabs. Plus we can only proceed with this event if all these places have been reserved/sold by 5pm on Wednesday 21st June.

If not all sold by this date then the event we are sorry to say will have to be cancelled…there is too much risk and uncertainty to rely on late or last minute bookings.

Please note if we unfortunately have to cancel then full refunds will be made for the booking deposits made so there is no risk on your part to make those reservations!

We do hope you will support us with this very unique and exciting event… our culinary brains are already working overtime to come up with dishes that will excite you and provide much discussion.

Go on be brave and join us for a “journey of culinary discovery”

Date: 1th July 2017

Time: 7:30pm Arrival with Welcome Drink Dinner from 8pm

Venue: Crowborough Community Centre , Gallery Community Café

Cost: £10 Reservation Deposit via our Ticketing Site Here  £30 Balance payable on the night (service not included) cash preferred.

Drinks: Bring your own drinks to consume with the dinner – water and glasses will be provided on the tables.

N.B. Reserve by 5pm 21st June (all 30 places will need to be sold) otherwise the event will not take place.

You look wastED…

wastED – Selfridges London

Back in early 2017 I had a FB message from a friend who just happens to be the Executive Chef for Selfridges.

He wanted to make me aware of the Pop Up Restaurant that was coming to the top floor of the Oxford Street store…

Dan Barber is a superstar chef and the brains behind the concept known as wastED. It took some 18 months of collaborative planning to bring this rather simple and very thought provoking concept to London. The attention to detail was mind boggling and the efforts they have gone to highlight how much good food we waste that can be recycled or up-cycled.

The simple decor with tables made from re-cycled artichokes, lampshades made from spent mushrooms compost and even down to the little boards used to present the diners bills made from re-cycled wool… cutlery in old earthenware pots was re-cycled from “Taste of London” events – it was totally fascinating.

The menu is what it is all about as the brigade of some 35+ chefs since late February have been serving up a menu lunch, tea and dinner to packed in crowds of appreciative diners.

The dishes on offer use produce either rejected for perhaps being slightly past their best, bruised or fundamentally just wasted… The Kale Tree is a classic example as the more succulent lower leaves are sold and the top leaves are thrown away with the stalk- not here they are roasted off in the Wood Fired grill and served with a pair of scissors along with a broth.

On my recent visit we kicked the meal off with a canape of Crispy Salmon Fins with a piece of skin that was then topped by a generous spoonful of “past its best” caviar from Caviar House (Located in the Selfridges Food Hall) that was about to be thrown – still edible and safe to eat but served here on a crispy fried carcass of salmon that certainly got our tasting menu off to a memorable start!

We consumed some 14 different dishes as part of this set tasting menu and the table of chefs and consummate foodies were all unanimous in agreement that this was an amazing experience and truly mind blowing that each dish we consumed was made from discarded produce or just not utilised.

Highlights for me were the “Fish & Chips” – Fish Bones, Fish Skin, Egg Wrack Seaweed, Pockmarked Potato Cream that used smoked salmon bones and skins infused in the milk to give another flavour dimension -all served on crumpled newspaper, it comprised of slivers of fresh Pollock, sardine heads and crispy skin and some little nuggets of potatoes. Stunning.

Then the Cod Head Kedgeree served with little dishes of curried broken rice, spelt bran & trial rye. The Cod Heads were brine cured and then roasted in the “Josper” grills. It was masterful combinations and amazing how much tender and tasty meat could be consumed from the head. It was a remarkably rich dish and we were pretty well stuffed by this stage but the dishes just kept coming.

It was a really great lunch and the whole experience was something to make you think about a) where our food comes from  and b) how much we waste… now there is food for thought for a future themed Hari event… it was certainly inspiring and I think the photos will give you a flavour.

It all finishes on the 2nd of April and I believe is totally sold out… so hard cheese!