Two mates having a load of tasty fun in the kitchen

SUPPER CLUB CHEFS, CONTENT CREATORS AND GENERAL FOOD GEEKS

 
 
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It all started on a little show called MasterChef...

Billy and Jack met on BBC 1's MasterChef in 2016, reaching the final three. They didn’t win but they became great mates and decided to keep on cooking together.

Billy and Jack now host an exclusive monthly supper club in Covent Garden, develop recipes, appear at food festivals around the country and collaborate with brands on content and live events.

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 Supper Clubs... like a dinner party, only better...

Check out the LATEST SUPPER CLUB NEWS and find out where THE BOYS ARE cooking next

 
 
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Tummy rumbling and in need of a little inspiration?

Billy and Jack's recipes will help inspire you to cook with seasonal ingredients and minimise food waste. You can also replicate the boys' latest Dinner Club dishes to cook at home.

 
Featured
Mushroom pie
Mushroom pie

A beautiful winter-warmer, that happens to be vegan as well!

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Chicken stew, kale, almond winter pesto
Chicken stew, kale, almond winter pesto

A restorative chicken stew with a punchy kale and almond winter pesto, perfect for cold January evenings.

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Quince pie
Quince pie

The perfect winter treat using one of our favourite winter ingredients.

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Go team!

help the boys and friends from the Great British bake off raise loads of money for Cancer research uk

 
 
 
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Like sexy pictures?

Follow Billy and Jack for dishes so tasty you'll want to link the screen, the latest on their events, collaborations and lots of cheesy grins.

 
You know when you just crave something and can't stop thinking about it?? 🤔 It's been like that with chicken schnitzel, so we made some and boy was it good.👊🙌 Great thing to do with the leftover breasts from our chicken stew recipe as well! (Recipe on our website) Quick recipe below 👇 . Ingredients (serves 2) 2 chicken breasts 200g plain flour 2 eggs 100g panko breadcrumbs 1 tsp smoked paprika 1 tsp mustard powder 1/2 tsp garlic powder 1 tsp salt 1 tsp pepper 50g butter 2 tbsp olive oil . Instructions: Bash out the chicken breasts between two sheets of greasproof paper with a rolling pin until around 1cm thick. Mix the flour and all the spices together Cover the chicken in the flour, then the egg and finally the breadcrumbs. Pan fry with the olive oil and butter until golden and crispy Serve with mash, saurcraut and a massive dollop of mustard! . . . #chicken #schnitzel #recipe #chickenschnitzel #friedchicken
*New recipe* It's Pie Weather!!! 😁😁 The best bit about weather this cold is food like this...This is our Mushroom Pie (and yep it's vegan AND 👌). Super rich and warming and almost tastes more like a beef pie than a beef pie 🤔 We used a mix of chestnut and Portobello for texture, you can use any mushrooms you like but slice them chunky! Served up with some lovely cavelo nero and a full-bodied red 🍷Second helpings all round! Need to stay warm after all 😊😊 Recipe in the link in our bio x . . . #pie #pieweather #uglydelicious
We tucked into a damn delicious pizza at our friend @alexandradudley's collab with @radioalicepizzeria last night. Butternut squash, roasted broccoli, pistachio pesto and pickled onions 👌👌. Yes it's vegan but don't let the put you off, so nice to have someone a bit lighter but still so vibrant and tasty on our 🍕. Lovely to see @felicityspector @manonlagreve @ryelondon as well! Check it out, on for all of Jan x . . . #vegan #pizza #london #eatlondon #londonpizza
Our vegan supper club has now sold out! Thanks to all who bought tickets 😃 can't wait to see you all! 😁 You'll be tucking into this... King oyster mushroom in miso, soy and mirin glaze, black lentils, burnt onion and black garlic, topped with pangritatta (crispy sourdough crumbs, deep-fried in olive oil with sage, thyme and rosemary). It's a beautiful dish, very complex and rich, you don't miss meat or dairy at all. 💥 . . . #vegansupperclub #supperclub #eatlondon #londonfoodie #londonsupperclub
 

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