Billy and Jack first met Weston Supper Club host William Sitwell on a TV set in East London. On March 23 they will be re-united for a fabulous dinner cooked by these two memorable contestants of the hit BBC show MasterChef, on which William appears as a critic. Adventurous, down-to-earth cooks with a love of great food, Billy Wright and Jack Mayer appeared on the BBC One’s cooking competition in 2016. These runners up charmed viewers across the nation with their playful, quirky takes on classic British dishes, including English Breakfast, Ham, Egg and Chips and Shepherd’s Pie. When the show came to an end, instead of hanging up their aprons, they teamed up as a duo.
United by their love of cooking and eating tasty food and their passion for creating memorable experiences, for the past year the duo has spent time crafting their style, cooking in unusual places and bringing people together to enjoy their imaginative dishes. Self-confessed food geeks, Billy and Jack are always open to innovative ideas and love a challenge. They have worked with a variety of brands, including designing the menu for and hosting the launch of Google Home and developing a series of super tasty dishes for Cancer Research UK.
As ever, dishes at the Weston Supper Club will be paired by Nik Darlington of Red Squirrel, whose interesting and eclectic wines have become a popular feature of the dinners.
Drinks are from 7:00pm at the house and dinner starts at 7.30pm sharp.
The menu and drinks are as follows:
Cheese & Mushroom Gougeres (V)
Ham Hock & Piccalilli (GF)
La Torricella VSQ Metodo Classico NV - Traditional sparkling method Dolcetto from a talented young Barolo producer in Monforte d’Alba
Jersey Royals, Asparagus, Burford Brown (V)
De Kleine Wijn Koöp Eekhoring Wit 2017 - Old school “Steen” style of Chenin Blanc from the Swartland
Mackerel, Cured & Charred, Rhubarb (GF)
Pasaeli Yapincak 2016 - One of the long lost but miraculously re-discovered grapes of Turkey, this Yapincak was the first of its kind in the modern era
Lamb Rump, Wild Garlic, BBQ Gem, Capers (GF)
Vondeling Petit Rouge 2015 - A familiar sort of South African red, from an unfamiliar region in Voor-Paardeberg, one of the country’s newest official wine areas
Treacle Tart, Ginger, Rhubarb, Cream Cheese Ice Cream
Cà ed Balos Passito Dorè NV - A sticky yet fresh passito dessert wine from the Moscato grape, grown near Asti in Piedmont
Vegetarian options in place of the fish and lamb main course are:
Beetroot, Walnut, Truffle
Spelt Risotto, Cauliflower, Wild Mushrooms, Wild Garlic.
Please email if you would like the vegetarian options. Please also email if you have any other dietary requirements: firstname.lastname@example.org
THE DINNER ENDS AT 10.30PM. PLEASE RESPECT THE HOUSE AND HOST BY VACATING WESTON HALL BY 11:00pm
If this event is shown as sold out please email the host to ask if you can be accommodated
What are my transport/parking options for getting to and from the event?
There is parking at the front of the house. Entrance for cars is via open gates and lodge on Plumpton Road. Postcode NN12 8PU will bring you into the village. Note the entrance for cars is not via the gates opposite the village green, but via the lodge on Plumpton Road.
How can I contact the organiser with any questions?
What are the seating arrangements:
Seats are allocated by the host. Otherwise you can request a table of 4, 6, 8, 10, or 16 which will be allocated on a first-come first-served basis. Email email@example.com
What's the refund policy?
There are no refunds
Where can I stay?
There are comfortable and beautiful rooms at Weston Hall - a selection of bedrooms with en-suite or shared bathrooms - available to book directly with the organiser. Email firstname.lastname@example.org. The 16th century Crown Inn in the village of Weston also has fabulous rooms.