Sometimes, the stars align and a perfect occasion happens; one such time was on a balmy summers’ eve when blooms were at their zenith, the location was glorious and the food and company just splendid. I am, of course, describing the soiree hosted by Tim and Stefa Hart at their wonderful venue, Hart’s Hotel and Kitchen in Nottingham.
Upon arrival, Emma (Marriott, Hart’s Marketing Manager) greeted us warmly, directing us to the table that the Hart’s team stood behind, ready to pour glasses of wine or non-alcoholic Mojitos. Just to one side of them stood Adam (Worthington, Hart’s Hotel and Kitchen’s General Manager) and Andreaa (Baltaretu, Hart’s Restaurant Manager), and they also extended welcomes to all the arriving guests. It was, however, Tim - in a very natty hat - and his wife, Stefa, that offered the warmest greetings.
His Nibs and I lifted a pair of chairs from a stack, popping them underneath the canopy, beside the beautiful white blooms of Eucryphia Nymansensis. This was the perfect spot from which to indulge in my favourite hobby: people watching, and there were some delightful outfits being modelled, both by the gents and the ladies. Sipping at a delicious rosé wine, we sat back and took in the bubble of animated chatter and peals of laughter that filled the air.
It wasn’t long before the team began serving the first of the evenings’ canapés: charred squares of Sobieski bread topped with roses of Salmon, in the centre of which was cream cheese and topped with fresh herbs, edible flowers and an impossibly teeny-tiny twist of Lemon. Sobieski, if you didn’t know (and I didn’t, until a lovely chap went to find out for me!), is a Polish bread made with Wheat flour, Oat and Spelt flakes, Walnuts and Nigella seeds; its name-sake is a former King of Poland. As well as learning this fact, I also learned that it’s a very tasty morsel – and proof that small things can be mighty [tasty].
A chilled Pea and Mint soup came next, complete with miniature quenelle of soured cream that floated like a pale iceberg in a verdant sea. I loved the contrast between the soup’s colour and the white teacup and pastel lemon saucer. Just as the soured cream floated silently, the serving team seemingly did so too; as if by magic, they appeared at our side with napkins, more trays of canapés and bottles of chilled wine to refresh our glasses.
I always think a good team is one whose manager is at the helm, helping out where needed, and both Adam and Andreaa were very much in evidence as they glided through the courtyard, offering sustenance and drinks. In fact, it was Andreaa who proffered the platter of Fish Goujons to us, indicating that we had a choice of Tomato- or Tartare- sauce to accompany these marvellously crisp-outered morsels.
There didn’t seem to be any gap in the treasures coming from Head Chef Lukasc Jaworski’s kitchen! Now, we were being tempted with laden platters of colourful crudites that bore every vegetable known to man, it seemed! If the Hart’s entertain, they do it with flair and panache. The Man was even being brave with his choice of Endive, pairing its light bitterness with the creamy taste of a textural Hummus; I went for tried-and-trusted Carrot Batons, delighting in their cool crunch.
Mini Hot-Dogs were housed in springy buns, and let me tell you that these weren’t just any old Hot-Dogs – these were real deal, butcher quality Sausage Hot-Dogs. No repeat factor to be seen, not even in the distance!
For the sweet treats, Tim and Stefa’s team handed out tiny individual Frangipane Tarts, decorated with fresh Blackberries and flaked Almonds. These were marvellously flavoursome, but the pastry was next-level; whoever made the pastry, I need to find out and whisk them away to live permanently in the nest.
Tim, Stefa; heartfelt thanks for such a splendid evening, we had such a jolly time thanks to you being wonderful host. Huge thanks, too, to Fay (Mr Hart’s P.A) and Emma for extending the invitation to us; and it was lovely to finally put the face and name together, Emma.
If you haven’t experienced the Hart’s Hotel and Kitchen hospitality for yourselves, I can only say “what are you waiting for?”. Visit the website www.hartsnottingham.co.uk for the latest offers and events.
