We are Eat Club


We are a charity with a difference.
We believe that delicious wholesome food, prepared from scratch and eaten together communally can help people lead happier, healthier lives.

Our cooking courses, supper clubs and bespoke events are designed to improve the relationship people have with food and address the underlying barriers to healthy eating and physical and mental wellbeing.

Our cooking courses are delivered in partnership with various organisations in and around London that have young people in their care.
We create a relaxed, inclusive environment in which meals are prepared as a team and eaten together at the end of each session. Our approach transcends the classroom and facilitates long-term behaviour-change.

The Solo Supper Club is an exciting venture from Eat Club. We run on the principle that no one should eat alone, whether you’re looking to meet new people or simply to sharpen your knife skills in good company, our doors are open.

Join Eat Club in the kitchen for a fun, practical and truly unique event.
Whether it’s tactile team building or a special celebration, we’ll cater to your needs in a sleek central London kitchen. Check out our corporate packages and event offers.

The Team

As the founder of Eat Club, Ruth Soroko offers the organisation a range of personal skills. Her Masters degree in Food and Nutrition Policy from City University underpins the academic and research foundation of Eat Club. The awareness and understanding of current food issues she has gained through her studies forms the basis of each session. Her past experience with running her own design business has given her financial and project management skills as well as aiding her in marketing the project, giving it a unique visual identity.

Ruth Soroko

Chief Executive

Sadhbh has been a chef and cookery teacher with Global Generation at the Skip Garden for 4 years, and is co-founder of The Sustainable Food Story. She has been interested in food, environmental issues, nature and questioning the status quo of the world around her for as long as she can remember. She grew up in rural Ireland surrounded by growing and cooking wholesome, organic veggies and herbs, with regular fishing and foraging trips with her family, whom she now realises were unusually "ecogastronomy" focused. She is currently undertaking a Masters in Global Public Health Nutrition.

Sadhbh Moore 

Session Leader

David Thompson is a recent Master’s Graduate in the Anthropology of Food [SOAS] with a keen interest in global food, nutrition and health policy. Over the past eight years David has run food events exploring concepts through cookery. Further, he has experience working in school kitchens and has policy experience in both school and hospital catering. He is looking develop his public engagement experience and has recently curated small exhibitions on the meaning of food and anthropological representations of the human body.

David Thompson

Session Leader

Another from the SOAS Anthropology of Food production line. Alongside his part-time studies Laurence Lindars deals in all things cheese working for Mons Cheesemongers at Borough Market. Having only recently moved to London, he spent the previous four years developing an interest in issues relating to food justice, waste and security through studying Geography at the University of Leeds. There, The Real Junk Food Project became the home of his dissertation research, work that examined individuals’ experiences of food aid and the social stigma and indignity often felt by food aid beneficiaries.

Laurence Lindars

Session Leader


Shane Holland is also Executive Chairman of Slow Food in the UK, the UK division of the global food NGO; previously Chair of Plan Zheroes, the platform which connects surplus food with those in need. Having previously held CEO positions within both business and the third sectors, he is now Managing Director of a consultancy practice. He has held Chair positions in a number of very large NFPs, in particular in regards to our most vulnerable citizens and their issues of food poverty & skills, education, offending, and access to service. He frequently sits on expert panels and appears in the media.

Shane Holland


Peter Brown is a corporate, marketing and brand strategist with over 20 years of experience including work at KPMG and Orange. He is a trustee and strategic advisor at The Connection at St. Martin’s, the leading London homelessness charity, as well as strategic consultant to Independent Age and The Seckford Foundation.

Peter Brown


Tessa Tricks holds a Masters in the Anthropology of Food from SOAS, where she wrote her master’s thesis on offal and animal bi-product circulation. The process put offal firmly on her culinary radar (Whether she’ll be able to sell it to the Eat Club participants is another question…). Tessa had spent time in San Francisco where she worked with Seedling Projects on the Good Food Awards and the Good Food Merchants Guild as the Maybach Foundation’s Culinary Arts fellow. She has formerly worked with the Sustainable Food Trust and in the kitchen in The Ethicurean restaurant and written for Fork magazine and Edible Communities. She is now a creative partner at Hubbub.

Tessa Tricks


Martin Caraher is professor of food and health policy at Centre for Food Policy at City, University of London. He has worked for and acted as a consultant to the UK Department of Health, the World Bank and the World Health Organisation. He currently acts as an advisor on food matters to a number of social science research groups across Europe; as well he is an advisor to the European Executive Agency for Health and Consumers (DG Sanco). He is a member of the International Obesity Task Force (IOTF) scientific committee.

Martin Caraher


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We are now a registered charity!


From Farm to Table and In-between our first summer course in partnership with Islington Council

We recently delivered our “From Farm to table and In-between” course as part of the Islington Summerversity and Launchpad programmes. The five-session course marked our first partnership with businesses located in the King’s Cross development area such as the Canopy...

Summer in the City

What could be better on a hot summer’s afternoon, than making Eton mess? Eating it after! That was the consensus from our young chefs on our first City of London course at Golden Lane Estate. This July, we cut the ribbon on the Golden Lane Estate Community...

Party time at the Copenhagen Primary School’s after-school club at CYP

“I like melons,” announced one of our young participants as she sliced a honeydew melon. Her left-handed technique with the knife worried us but only for a little while. She was quick to remind us that she has cut melons before, deftly chopping the melon into...

New sessions in Somers Town Youth Centre

With generous funding from the Crick Institute, we have started our first of two courses with young people at the Somers Town Youth Centre. The lovely centre is based in the heart of Somers Town and brings together young people from the area. We have been...

Get in touch

For all inquiries contact Eat Club by:


+44 7452 999751



CAN Mezzanine 49-51 East Road,
London, N1 6AH

Registered Charity No. 1179229

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