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Master of all trades and founder, now sit down, TableCrowd, SilkFred, EIS-SEIS.com
Founder & CEO of Fluency.io
Director of Communications , Mendeley
Journalist, Assistant Editor at Tech City News, Digital Producer at ITV News
Head of Product and Technology, EdPlace
Training provider - intellectual property law
Head of Tutors, Tutorfair
Co-founder at Ellumia.com
Co-founder of Ellumia, passionate technologist
Human in residence at CatAcademy
Partner at Blick Rothenberg LLP
Journalist, Management Today
founder of Blackbullion
Analyst, IBIS Capital
Venture Hunter, Emerge Education
Dinner for London’s education startups to break bread, network, share experiences & contacts.
Who’s invited: This is dinner for people working in, or interested in, education startups.
We've chosen Open Kitchen for this dinner, as is the training restaurant for the London City Hospitality Centre (LCHC). All students prepare and serve food and drinks as part of their vocational studies. Open Kitchen puts its learners centre stage and provides a realistic working experience to support their professional development.
Bernhard Niesner CEO & Co-Founder of busuu will be giving an after dinner talk with Q&A. busuu is the world's largest social network for language learning with more than 35m users. Their goal is to revolutionize the way people learn languages via the use of technology.
£32 per person (includes 3 courses & all drinks*)
*beer, wine and soft drinks
Let’s meet & eat!
Event sponsors: Rackspace, Taylor Wessing & Blick Rothenberg
Artwork sponsor: nerv
For all enquires please contact firstname.lastname@example.org or @tablecrowd
> Asian platter; vegetable spring roll, Thai spiced fish cake & seared duck breast with soya & ginger
> Grilled mackerel fillet with pear Waldorf salad & tomato dressing
> Watermelon carpaccio, grilled haloumi cheese with spiced rocket salad (v)
> Herb & garlic marinated Spatchcock poussin, forestiere potatoes & French green beans
> Smoked haddock, salmon & mussel pie topped with cheddar & spring onion mash served with seasonal vegetables
> Roasted butternut squash filled ravioli with wilted spinach & mushroom sauce served with a winter leaf salad.
> Warm coulibiac of winter fruits
> Trio of profiteroles filled with light, dark chocolate & passion fruit cream