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.

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.

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.

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.

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.

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.