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

RUTILANT

Comté Goujères
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. Hello again, those who looked at the January menu.”

Delica Pumpkin, Jerusalem Artichoke & Tunworth
Chef says: “A dense, fudgy, sweet pumpkin variety. Making friends with roasted jerusalem artichokes, a pumpkin seed pesto, sage and Tunworth, an English brie-style cheese with plenty of character.”

Slip Sole & Chanterelle Butter
Chef says: “Dover sole at its cutest with one of the woodland’s best offering of fungi. Autumn on a plate.”

Roast Wild Duck, Muscat Grapes & Stuffed Prune 
Chef says: “Mallard, one of my favourites of the game season. Think breast roasted with grapes and the fun bits stuffed inside prunes. Did I say Autumn on a plate already?”

Sea Buckthorn & Apple Marigold
Chef says: “Don’t try and forage this one, or you’ll discover why ‘thorn’ is in the name. And you’ll be orange the rest of the day. Take my word that it’s citrusy and fresh, almost like a physalis. Perfect to bridge the gap from decadence to… well, decadence.”

Quince Tarte Tatin, Creme Crue
Chef says: “Apple and pear’s misunderstood cousin. Floral and sweet, more than just a stand in for the classic apple. Just don’t try and eat one raw. Creme crue? Just what French people call really nice creme fraiche.”

Jack Hancock

Tickets are £90pp. Please note down any requirements on booking which we 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