We were once a nation scorned for the dullness of our dining habits, thanks to our penchant in the past for boiled meats and overcooked vegetables. But no more. The British food scene now overflows with creativity and flair, demonstrated by everyone from producers and suppliers to chefs and restaurateurs. One of the best ways to experience for yourself what’s new, interesting and most delicious is to book a ticket for a supper club
Billy Wright and Jack Layer are regulars on London’s supper-club scene. The pair met on the television programme Masterchef and made it right through to the final, but when they didn’t win, decided to join forces to keep on cooking.
I join them at M Moen & Sons in Clapham, one of the best butchers in London, as they carry out a practice run for their next, rather unusual, supper club. They’ve plugged an Audi Electric Cool Bag into the power socket in the luggage compartment of an RS 3, ready to chill the chicken they’re buying. The Cool Bag’s 12-litre capacity is ample for the trial run, but for the real event, the plan is to make chicken Wellington to serve at the 24-hour marathon they’re hosting to raise money for Cancer Research UK. They’ll be feeding 400 hungry people between 11am one day and 11am the next.