Jack Hancock

Introducing a new chef to the Secret Table. 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 enjoy celebrate a wonderful Spring menu at The Bistro at Underscar- 6:30pm Arrival and 7:00pm Dining.

VERNAL

Merinda Tomato Consommé
Chef says: “An incredible variety of winter tomato with notes of melon, tropical fruit & good salinity. I feel like I’m describing wine!”

Glazed Sweetbreads, Fresh Peas & Ranch
Chef says: “The friendliest of strange bits. Lamb sweetbreads have mild, buttery flavour and unctuous soft texture. New season peas, and lots of fresh herbs in the ranch deliver a big green Spring hello.”

White Asparagus, Iberico Ham & Smoked Lemon Butter 
Chef says: “One of my favourite sauces using fermented asparagus, smoked butter, aromatic barigoule broth and lots, lots more. Wild leek involved if the foraging goes well. The perfect foil for asparagus. Decadence provided by a little acorn-fed Iberian ham.”

Herdwick Lamb, Bear’s Garlic, Jersey Royals, Alexander Pepper
Chef says: “The foraging continues! Wild garlic for Lakeland lamb. Citrusy alexander seeds from British hedgerows for very special potatoes from the shores of Jersey.”

Rhubarb & Ginger
Chef says: “The pink side of Spring delivers refreshment before the final stretch of indulgence…”

Chocolate Tart, Black Cardamom & Mead Syllabub
Chef says: “Classic tart, with a little extra spice. Mead provides an old school textural lift to whipped cream chantilly. For the viking in you.”

Jack Hancock

Tickets are £90pp. Please note down any dietary requirements 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