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Master of all trades and founder, TableCrowd, SilkFred, EIS-SEIS.com
Thomas
co-founder, Coachingassembly.com
Hannah
Sinead
Founder & CEO of Fluency.io
Philip
Alice
Director of Communications , Mendeley
Jeremy
Journalist, Assistant Editor at Tech City News, Digital Producer at ITV News
Tes
Founder, PTAsocial
Elliot
Co-founder, Work.Life
Will
Head of Product and Technology, EdPlace
Ben
Training provider - intellectual property law
Tom
ReferenceME
Makoto
Founder, StepUp
Pat
--
Sam
Head of Tutors, Tutorfair
Katharine
Co-founder at Ellumia.com
Oliver
Co-founder of Ellumia, passionate technologist
James
Adam
General Manager
Jim
Jessica
--
Ben
Human in residence at CatAcademy
Ollie
Student
Ozge
Business Development
Guillaume
Ross
Partner at Blick Rothenberg LLP
Amy
--
Melissa
--
Rachel
Journalist, Management Today
Vivi
founder of Blackbullion
Joe
Business Owner
Jake
Analyst, IBIS Capital
Emil
Venture Hunter, Emerge Education
Started by:
Kate
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
#MeetandEat
For all enquires please contact hello@tablecrowd.com or @tablecrowd
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Menu
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Starters
> 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)
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Mains
> 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.
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Desserts
> Warm coulibiac of winter fruits
> Trio of profiteroles filled with light, dark chocolate & passion fruit cream
