Our next breakfast event takes place on Friday11th May at 9am at Hush in Mayfair where we'll host a panel discussion with:

Russell Norman, author, restaurateur and broadcaster. He is the founder of the POLPO group of restaurants. His first book "POLPO: A Venetian Cookbook (of Sorts)" won the inaugural Waterstones Book of the Year award in 2012. In 2014 he presented The Restaurant Man, a six-part prime-time documentary for BBC2. He is a contributing editor at Esquire Magazine where he writes a monthly column as The Accidental Cook. His latest book, "VENICE: Four Seasons of Home Cooking" sees him return to the city of his original inspiration to immerse himself in the food culture of genuine Venetian residents.

Chantelle Nicholson is the multi-award winning Chef Patron at Tredwells, in the West End’s Seven Dials, as well as Group Operations Director for Marcus Wareing Restaurants. As one of the UK’s leading female names in the hospitality industry, Chantelle’s impressive ascent on the culinary career ladder and achievements to date, set her apart as a remarkable talent and a source of inspiration to hospitality professionals across the UK. In April 2018 her first stand-alone cookbook celebrating vegan cookery, Planted, was published.

Greg Marchand, known to many as ‘Frenchie’ thanks to the nickname bestowed by Jamie Oliver. Greg founded Frenchie Covent Garden in January 2016 and has already won Squaremeal’s Restaurant of the Year award. The globally-influenced menu echoes its Parisian counterpart with simple yet generous flavours and dishes inspired by Greg’s travels, from London to New York through to Spain and Hong Kong.

With a wealth of knowledge and experience between them, our speakers will share career highlights, their views on the industry and more. The discussion will be followed by an audience Q&A.

Event Terms & Conditions:
1. Tickets must be paid for in advance to guarantee entry on the day.
2. Tickets are only refundable and transferable with 48 hours’ notice.
3. Additional food and drinks not specified in the breakfast menu to be paid in full by the member or guest on the day.
4. Dietary requirements to be requested in advance. Host venues may not be able to offer alternative options without advance notice.
5. Service charge is included in the ticket.
6. Tickets sales will stop 24 hours before the event.