In February 2018, the self-dubbed 'MasterChef 2016 losers' Billy Wright and Jack Layer will be hosting an exclusive 24-hour supper club with at least 50% of the proceeds going to Cancer Research UK.
Taking place at Plum + Spilt Milk, the Great Northern Hotel’s destination restaurant situated in Kings Cross, the duo, simply known as 'Billy and Jack', will challenge themselves to cook for 24 hours straight at London’s first 24-hour supper club, in aid of Cancer Research UK to mark World Cancer Day on 4 February. Dishing up spectacular, tasty food from 3-4 February, the pair aim to raise £12k for their chosen charity.
Cancer Research UK is close to the supper club kings’ hearts for a good reason. On 22 June 2017, Wright (pictured left) was diagnosed with papillary thyroid cancer after visiting the doctor with a persistent cough. Doctors found numerous growths on and around his thyroid gland and he was diagnosed with this rare form of cancer shortly after. Thankfully, after a long operation in July and with ongoing treatment, he is well on the road to recovery and causing more trouble than ever.
Kicking off at 11am on Saturday, 3 February, Billy and Jack will prep and cook for nine consecutive supper club sittings, seeing them cooking through the night spanning brunch, lunch, dinner and late-night feasting to finish at 11am on Sunday. Each sitting will last two hours and will include a 3-course meal, plus nibbles including bread and THAT marmite butter, plus a drink or two.
To keep spirits high, and the menu ever-changing, Billy and Jack will be joined by friends and fellow foodies from:
Plum + Spilt Milk’s own award-winning team, headed by Mark Sargeant and Mike Denman
Chef, food consultant, food writer, and cookery teacher, Ben Tish
Chef, restaurateur and author, Dan Doherty
Winner of MasterChef 2016, Jane Devonshire
Chef and author, Emily Roux
Broadcaster, Marie Claire Food Editor and co-founder of the food & lifestyle brand Jackson & Levine, Laura Jackson
Chef, restaurateur, cookbook author and broadcaster, Clodagh McKenna
Chef and author, Sophie Michell
Chef and cancer survivor, John Lawson from Food by John Lawson
More names to be announced in due course.
Jeremy Robson, hotelier and owner of the Great Northern Hotel, commented, “We’re delighted to be able to host such a unique event in aid of a cause that touches so many. To have so many brilliant chefs in the Plum + Spilt Milk kitchen, alongside our own very talented Mark Sargeant and Mike Denman, is a very exciting prospect.”