Caught up with Committee of Sleep—and I was not prepared for how much their story would stick with me. They dropped their debut EP, Ruling Overturned, in April—five tracks that sit somewhere between lo-fi pop, shoegaze, and that hazy, bedroom-recorded feeling that makes everything sound a little more personal. The first track that pulled me in was “Planet of Chocolate Bars,” which I loved immediately. But what really got me wasn’t just the sound—it was how they got here.
Jack, Jenny, Sam, and Olly have all known each other since they were eight, growing up together, going to school together, and playing in bands on and off since they were teenagers. It’s one of those rare things where the history is built in—you can feel it in the music. The turning point came when Olly was diagnosed with cancer at 22. He’s now four years cancer-free—but that experience shifted everything. As a cancer survivor and creative writer, I felt an instant connection to Olly’s story and the band’s start. Writing for Olly became more personal, more necessary. At the time, Jack and Sam were the only people he felt comfortable enough to share that with. So they did something simple—they went away together. Rented an Airbnb in the middle of nowhere and started recording. No pressure, no expectations—just making music. That first trip turned into their first batch of songs. They did it again—and that second trip became Ruling Overturned. At some point, Sam said what everyone was probably thinking: this is actually really good—we should take this on the road. And that’s kind of how a group of friends became a band. Everyone stepped into what was needed—Olly moved from bass to singing and playing, others filled in the gaps—and suddenly this DIY recording project turned into something live, something real.
Committee of Sleep is completely self-made—recording everything themselves, creating their own visuals, artwork, and videos. Even the way they make music feels intentional—they rent cottages, disappear for a week, cook and write together, and build something from the ground up. And that part stuck with me. For them, it’s not just about the music—it’s about the experience of making it. The space they’re in. The meals they cook. The time they spend together. It’s all part of it. Their sound draws on bands like Pixies and The Jesus and Mary Chain, but what they’re creating feels more intimate—nylon-string guitars, soft distortion, warm basslines, and lyrics that sit somewhere between reflection and quiet gratitude. A lot of that comes from where the songs started.
Olly said that when he looks back on the EP now, its meaning has shifted. Some of it wasn’t even fully conscious when he was writing—it just came out. Over time, those songs have taken on new weight. And that’s kind of the point. They don’t need people to interpret the songs in one specific way. They just want listeners to connect with something in them—whatever that looks like for you. Somewhere in all of that—the cottages, the recording sessions, the way they build everything together—I kept coming back to one thing: the food. For them, cooking isn’t separate from the music—it’s part of the process. And for this feature… that’s exactly where I went next.
When it comes to food, Committee of Sleep is pretty intentional. Raw onions? Hard no. Overly processed gluten? Also a no, though good bread, like sourdough, is always welcome. Nothing too spicy either—just real, simple, whole ingredients that actually feel good to eat. But what stood out most wasn’t just what they eat—it’s how they eat. When they get together to write, it’s not just about the music. They all live in different parts of the UK, so when they meet up, it’s a full reset. They rent out a place in the countryside, disappear for a few days, and cook—constantly. Olly mentioned that the excitement around those trips isn’t just about recording—it’s about the food.
Cooking together, sharing meals, unwinding after long days of writing. That’s the rhythm of it. It becomes a balance—music, then food, then back to music again. That’s kind of the heart of the band. They lean into a mix of comfort and culture—roasted meats, potatoes, and vegetables, simple but done right. Then they layer in French and Middle Eastern influences—things like chicken shawarma, hummus, warm flatbreads, and fried halloumi. It’s unfussy but really thoughtful. The kind of food that brings people together. They’re also big on the little rituals—like caramel shortcake milk cookies they always bring along. Something small, but it’s part of the experience now.
And then the desserts… Sticky toffee pudding, profiteroles, mille-feuille, affogato, dates—rich, creamy, pastry-driven desserts that feel indulgent in the best way. Lots of custard, lots of depth, and somehow always tied back to that shared-table energy. But the real standout? Sam’s “Epic Red Sauce.” It’s his take on something like harissa—smoky, a little spicy, with just enough bite. The band usually keeps it simple—pairing it with flatbread, steak, roasted vegetables, and hummus, letting everything come together effortlessly.
For this feature…I had to try the Epic Red Sauce on steak. And yeah—this is where things got serious. Somewhere between shooting the photos and tasting, I kept going back for “just one more bite.” It’s smoky, savory, a little spicy, and somehow pulls everything out of the meat in the best way. I’m a chimichurri person through and through—but this? This is easily my second-favorite steak sauce. It just works. Sam was kind enough to share the recipe, so I’ve got it below. It feels like the perfect way to capture what this band is all about: good food, shared space, and something that hits a little deeper when you experience it together. Check out the recipe below. And make sure to stream the Committee of Sleep’s Ruling Overturned—out now on all platforms.
Committee of Sleep Linktree
Sam’s Epic Red Sauce
Ingredients
- 4 Roma tomatoes
- 1 red bell pepper, quartered and seeded
- 1 red onion, quartered
- 2 heads of garlic
- 1 tablespoon red chili flakes
- 1/2 tablespoon smoked sea salt
- 1/2 tablespoon sea salt for roasting
- juice of one lemon
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/2 tablespoon caraway seeds
- 1/2 tablespoon smoked paprika
- 4 tablespoons melted butter
- 2 tablespoons extra virgin olive oil for roasting
Directions
- Preheat the oven to 400°F (204.44°C). In a baking pan, place the tomatoes, red bell pepper, onion, and garlic. Drizzle with olive oil and sea salt.
- Roast the vegetables for about 30 minutes, until lightly charred.
- Set the vegetables aside to cool slightly, then add them to the blender with the remaining ingredients.
- Blend until smooth.
- Spoon the warm sauce over your steak of choice, or use it in a Greek-style wrap or sandwich. I served it over a New York strip steak, and it was delightful. Enjoy!
