Jack Hancock

Introducing a new chef to the Secret Table for 2026! We are delighted to welcome the founder of Hearth and private dining chef Jack Hancock to our kitchen to showcase his passion for combining foraged ingredients and prioritising sustainability to create incredible dishes.

After graduating from University, Jack learnt the fundamentals of cooking before starting his training to Michelin Level Cuisine under the eye of acclaimed Michelin-starred chef Adam Byatt in London, gaining invaluable experience in high-end, seasonal British cooking. After three years, he took the leap and founded Hearth Restaurant, a pop up dining venture at The Empire Room, Kent which has now transformed into him travelling nationwide to deliver intimate and exceptional dining experiences showcasing both simplicity, innovation and all the skills learnt along his journey.

Come and celebrate a wonderful Winter menu at The Bistro at Underscar- 6:30pm Arrival and 7:00pm Dining.

Apricity 

Comte Goujeres
Chef says: “Cheese for the cheese town! A savoury choux bun filled with a warm curd of French mountain cheese, aged for two years in a Napoleonic Castle.”

Kalettes, Quince & Jerusalem Artichoke
Chef says: “Think warm Autumn salad. Roasted savoury baby kale, pickled aromatic quince and fudgy, baked artichoke roots. All made friends with a port and foraged mushroom dressing. Maybe a little grated chestnut if you’re lucky!”

Wild Duck Crack Bun
Chef says: “Hong Kong meets Mexico meets a mental Cumbrian. A milk bun stuffed with a sticky mallard ragu and finished with a delicate, glassy layer of smoked chilli caramel. Roasted cacao and nuts for a Central American depth, and a plum ketchup to bring it home.”

Lake District Beef, Roscoff Onion, Long Pepper Spinach and Thousand Layer Potatoes
Chef says: “Stay with me, here. Proudly sourced beef from Lake District Farmers, perfectly pink. Creamed spinach seasoned heavily with a mixture of wild peppercorns, long pepper in the driver’s seat. Roasted Roscoff onion stuffed with said spinach. And a crispy terrine of potato, seasoned with thyme and garlic because how could I not! And the beef sauce…”

Goat’s Milk & Blood Orange
Chef says: “The lightest mousse and the coolest granita. Cleanse that palette!”

Salt Caramel Custard Tart, PX & Early Grey
Chef says: “Surely I had you at custard tart?”

Jack Hancock

Tickets – £90 per person

Please note down any dietaries on booking which will be discussed with the organiser.

Don’t miss out on this incredible opportunity to meet Jack, learn from his expertise and experience a culinary whirlwind!

Instagram @chefjackhancock