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January
23
Monday
6:45pm
Profile_jamies-news-main

Dine with founder & CEO of bio-bean: on food waste, fast growth & fundraising

at Jamie's Italian Piccadilly, Soho (map)

Who's coming

  • Stephanie

    FOOD START UP FOUNDER, MINDFUL BITES

  • Matthew

    --, QR3 Limited

  • Guy

    UK/Europe Brand Manager, Marley Coffee

  • Marie

    KisKin

  • Claire

    TableCrowd: COO and Chief Host, TableCrowd

  • Jason

    Food & Drink Entrepreneur, Bread & Butter, FoodHub

  • Sarah

    Founder , Banana Karma

  • Arthur

    Founder and CEO, bio-bean

  • Jaymish

    Managing Director, Biofuel Evolution

  • Imogen

    Senior Programme Manager, Hotwire

  • Sheridan

    Senior Associate Consultant , O.A.

  • Julie

    business development manager, toast ale

Venue

Jamie's Italian Piccadilly

17 Denman Street, London W1D 7HW
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Started by:
Table Crowd

Enjoy dinner drinks and a chance to meet…
Arthur Kay is founder and CEO of bio-bean, an award-winning clean technology company that recycles waste coffee grounds (WCG) into advanced biofuels and biochemicals. In three years Arthur has built up a team of over 25 people including bio-chemical engineers, financiers and designers, raised several million in funding and built the world's first waste coffee recycling factory. bio-bean works within the existing energy and waste infrastructure to collect WCG from the UK's offices, transport hubs, coffee shops and coffee factories.

This dinner is perfect for…
Entrepreneurs, CEOs and founders interested in fundraising and growth, as well as those working in food waste, foodtech or cleantech.

The dinner conversation will be…
Arthur will be speaking about:
✓ The bio-bean story.
✓ Trends and predictions for food waste.
✓ How he recruited the right team (of 25 people, he is the second youngest!).
✓ Fundraising in the sector (he's raised over £2m).

Who’s Arthur Kay?
Arthur first came up with the idea for bio-bean whilst studying as an architecture student at The Bartlett, UCL when he was set the task of designing a coffee shop and coffee roastery. He noticed the huge volumes of waste coffee grounds being thrown into landfill at an enormous economic and environmental cost and was driven to take action. bio-bean's pioneering factory has the capacity to transform up to 50,000 tonnes of WCG each year, the waste from one in ten cups of coffee drunk in the UK, which can produce enough energy to heat 104,000 homes

What’s included?
You get a private dining experience with a knowledgeable speaker, 2 course dinner with wine plus highly curated and relevant crowd at the table.

#MeetandEat

P.S. TableCrowd are offering complimentary cab rides home (£15) thanks to their partner, Gett, on first download of the app. Download the app in advance.

Arthur Kay is founder and CEO of bio-bean, an award-winning clean technology company that recycles waste coffee grounds (WCG) into advanced biofuels and biochemicals. In three years Arthur has built up a team of over 25 people including bio-chemical engineers, financiers and designers, raised several million in funding and built the world's first waste coffee recycling factory. bio-bean works within the existing energy and waste infrastructure to collect WCG from the UK's offices, transport hubs, coffee shops and coffee factories.

They tweet: @Bio_Bean_UK
#poweredbycoffee

Please update your dietary requirements in your profile if you are vegetarian, vegan or have any allergies.

Delicious 2 course dinner with wine.

SHARING STARTERS

VEGETARIAN PLANKS - CHARGRILLED VEGETABLES MARINATED IN GARLIC & HERB OIL, WITH MINI BUFFALO MOZZARELLA, TOMATO & RICOTTA CROSTINI, GARLICKY CANNELLINI DIP, GRISSINI, PICKLES & OLIVES

CLASSIC MEAT PLANKS - FENNEL SALAMI, PISTACHIO MORTADELLA, PROSCIUTTO & SCHIACCIATA PICCANTE, WITH MINI BUFFALO MOZZARELLA, PECORINO & CHILLI JAM, PICKLES, OLIVES & PURPLE SLAW

MAINS

BUTTERFLIED SICILIAN CHICKEN - FREE-RANGE CHICKEN BREAST IN A SPICY TOMATO, AUBERGINE & LECCINO OLIVE SAUCE

CLASSIC SUPER FOOD SALAD - A SUPER-FRESH COMBINATION OF AVOCADO, ROASTED BEETS, MIXED PULSES & GRAINS, SPROUTING BROCCOLI, POMEGRANATE & SPICY SEEDS WITH HARISSA DRESSING & COTTAGE CHEESE

GENNARO’S TAGLIATELLE BOLOGNESE - AMAZING PORK & BEEF SLOW COOKED WITH RED WINE, TOPPED WITH PANGRATTATO & PARMESAN

VEGGIE TAGLIATELLE BOLOGNESE - SOFRITO, PORCINI, TOMATO & LENTIL RAGÙ WITH GARLIC, PANGRATTATO & VEGGIE PARMESAN

PENNE ARRABBIATA - FIERY TOMATO & GARLIC SAUCE WITH BASIL, VEGGIE PARMESAN, SCOTCH BONNETS & EXTRA VIRGIN OLIVE OIL

ALL TO BE SERVED WITH CRISPY POLENTA CHIPS & ROCKET & PARMESAN SALAD

This dinner is hosted by Claire, one of TableCrowd's wonderful hosts and she'll be looking after you on the night.

Claire is our new COO and Chief Host. She is hugely passionate about entrepreneurship starting her career with global fresh produce entrepreneurs at Tesco and then micro entrepreneurs in East Africa as CEO of a charity. Having hosted over 60 dinners for TableCrowd and 100 volunteer events for Grow Movement Claire adds a natural sparkle to our events.

For any advance questions about this dinner, it is best to reach us at hello@tablecrowd.com.

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