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 – with this at the forefront of his ethos!

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 summer menu at The Bistro at Underscar- 6:30pm Arrival and 7:00pm Dining.

HELIOPHILIA

Maiz Bread, Mole Seco
Chef says: “A dough of my own design. Nutty corn, usually destined for tortillas, makes its way into leavened bread for a unique texture and flavour. Brushed with farmhouse butter and finished with nuts, sesame and cacao which after a few crunches, echo a Mexican mole negra, a pre-hispanic sauce made from the same ingredients.”

Native Lobster Broth, Charantais Melon & Isle of Wight Tomato 
Chef says: “A chance to indulge in lobster without committing to a whole one (or it’s price tag!) Lightly pickled melon, dressed tomato and herbs accompany bites of lobster. Finished with a broth of the smoked shells.”

Coal-Roast Beetroot, Chilli Crisp, Passionfruit & Mint
Chef says: “Very bright and summery. Spiced, savoury and fresh. Save some for me.”

Mangalitza Pork, Massa de Pimentão & Peach
Chef says: “A heritage breed of wooly pig with amazing fat, (no pudding if you leave it!) marinated in barley koji and finished on the grill. Guaranteed some of the best pork you’ll ever eat. Fermented red peppers give fresh peach some zip and lemon verbena sees it off.”

Strawberry & Meadowsweet
Chef says: “Back to the hedgerows with this one. Aromatic meadowsweet pays lots of compliments to new season strawberries from the closest place I can them. Hopefully a hedgerow.”

Piedmont Hazelnut Mousse, Very Good Olive Oil
Chef says: “Simple at its finest. Olive oil on a dessert?! Oh yes.”

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