About Jules – The Secret Supper Society

A smiling woman with wavy blonde hair wearing a white blouse sits at a table in a restaurant, holding a menu. A white candle and wine glasses are on the table in front of her.

Marco Pierre White is above you. You look up to him. You’ll never cook like him and he knows it. That’s the point.

Mary Berry and Delia are across from you. Warm, trusted, beloved — but separate. Behind a camera, in a kitchen that doesn’t look like yours.

Jules is next to you. She’s probably topping up your rosé. She cooks from the same hob you have, shops at the same supermarket, and has never had a professional kitchen in her life. She delivered restaurant-standard results not by translating professional techniques downwards, but by never having been up there in the first place.

She’s cooked for famous chefs such as Raymond Blanc, Mary Berry and Tom Aitkens, and appeared on several TV shows. Jules also had a weekly spot on the Adam Ball Show on BBC Radio Oxford.

When you watch Ramsay, you think “I won’t bother.” When you watch Jules, you think “I’ll give that a go.” That’s the difference

years

running the Secret Supper Society home restaurant. Five or six courses for up to 24 guests, 3 times a week.

oven

a four-ring hob and no brigade. The constraint is the proof — the food worked because the craft did.

,000+

Instagram followers in under twelve months; and counting! 9.5 million views a month.

It was always called a Society. It just took seventeen years to become one.

The Secret Supper Society started as a restaurant in Jules’s dining room. Twenty-four people, six courses, a waiting list. Intimate and personal — but it was Jules cooking for an audience, not a society. The name was ahead of the reality.

Then came Instagram. Recipes and personality, over 100,000 followers in under a year. Proof that the appetite for what Jules does goes far beyond one dining room. But it was still a broadcast — Jules gives, the audience watches.

The Secret Supper Society is what happens when you bring the experience, the personality, the knowledge, and the fun together in one place — and share it among people who want to be part of a movement. Not a restaurant. Not a broadcast. A community. We look forward to welcoming you as a member!