We are Eat Club
A London based charity since 2014

We are Eat Club – A charity improving young people’s relationship with food.

Our youth cooking courses are designed to improve the relationship people have with food to address the underlying barriers to healthy eating and improve health and wellbeing.

We believe that delicious wholesome food, prepared from scratch and eaten together can help people lead happier, healthier lives. We apply this ethos to our supper clubs and bespoke events.

Find out more about what we do and how you can get involved.

Youth Work

We aim to address the underlying barriers to healthy eating. Our cooking courses help to improve the relationship children and teenagers have with food through cooking as a team and eating together at the end of each session. This approach transcends the classroom and makes a sustainable difference to the future of the young people and their community.

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Solo Supper Club

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

All you need is a healthy contempt for a microwave meal for one!

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Your Event

Join Eat Club in the kitchen for a fun, practical and truly unique event.
Wether 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. We also offer digital sessions for groups of any size.

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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

Sunny's background is in Psychology and Sociology and she has extensive facilitation experience with various cooking-based charities. She has a PhD from Oxford, and thoroughly enjoys working with teenagers, helping to ease them through early adulthood.

Sunny Kleo

Session Leader

Social Anthropology graduate with great interpersonal skills and a keen interest in all aspects of food production and consumption. Has used informal education to enable wider learning and development. Key experience in areas of operations management, brand development and marketing in food and retail industries. Assisted in the creation of a sustainable brewery and culinary startup where the delivery of projects through teamwork and task prioritisation was vital.

Daniel Levin

Session Leader

Founder & CEO of Sustainable Kitchen Consultants - a collective of Chefs who are all specifically trained & skilled in plant-based/Vegan cooking & also cooking 'free-from' allergens. A Nutrition trained Naturopathic Chef, with post graduate studies in Chinese Nutritional Therapy and Herbal remedies. With extensive experience also as a Management Consultant and Senior Programme Manager, working in the Financial Services industry in London, Edinburgh and Melbourne.

Julie Cleijne

Session Leader

A recent MPhil graduate in Environment, Society and Sustainability from the University of Cape Town, South Africa, Jen has a keen interest in sustainable agriculture, farmer’s rights and food justice. She has experience farming and cooking with prisoners in South Africa, cooking for homeless shelters in Brighton, and running healthy eating sessions with young carers and Alzheimer suffers in Cornwall.

Jennifer Whittingham

Session Leader

Sunny's background is in Psychology and Sociology and she has extensive facilitation experience with various cooking-based charities. She has a PhD from Oxford, and thoroughly enjoys working with teenagers, helping to ease them through early adulthood.

Sunny Kleo

Session Leader

Social Anthropology graduate with great interpersonal skills and a keen interest in all aspects of food production and consumption. Has used informal education to enable wider learning and development. Key experience in areas of operations management, brand development and marketing in food and retail industries. Assisted in the creation of a sustainable brewery and culinary startup where the delivery of projects through teamwork and task prioritisation was vital.

Daniel Levin

Session Leader

Founder & CEO of Sustainable Kitchen Consultants - a collective of Chefs who are all specifically trained & skilled in plant-based/Vegan cooking & also cooking 'free-from' allergens. A Nutrition trained Naturopathic Chef, with post graduate studies in Chinese Nutritional Therapy and Herbal remedies. With extensive experience also as a Management Consultant and Senior Programme Manager, working in the Financial Services industry in London, Edinburgh and Melbourne.

Julie Cleijne

Session Leader

A recent MPhil graduate in Environment, Society and Sustainability from the University of Cape Town, South Africa, Jen has a keen interest in sustainable agriculture, farmer’s rights and food justice. She has experience farming and cooking with prisoners in South Africa, cooking for homeless shelters in Brighton, and running healthy eating sessions with young carers and Alzheimer suffers in Cornwall.

Jennifer Whittingham

Session Leader

Governance

A toxicologist by training Alex Campbell set up and led the Veterinary Poisons Information Service and has been General Secretary, Treasurer and President of the European Association of Poisons Centres and Clinical Toxicologists. He has served as trustee for several charities, is a ‘foodie’ and is passionate about cooking, opera, singing and stage-arts.

Alexander Campbell

Chair

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

Trustee

Tessa Tricks holds a Masters in the Anthropology of Food from SOAS. She 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

Trustee

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

Trustee

Celine is a concept, development and strategy consultant with more than ten years of expertise in hospitality, tourism, sustainability, spa, F&B and residential. She worked for international hotel and consulting companies on a wide range of projects across the globe, including F&B Nutrition and Wellness corporate strategy for a renowned hotel company. She is part of the strategic committee of Feed A Million Mouths International.

Celine Vadame

Trustee

Jennifer is a lawyer specialised in advising charities, social enterprises and other organisations seeking to achieve a positive social and/or environmental impact.

Jennifer Chong

Trustee

Debby has worked in the public sector all her life – first in the NHS and now as a Civil Servant at the Department of Health and Social Care (DHSC). She is currently responsible for certain aspects of national nutrition legislation. She is an experienced Trustee having first become one about eight years ago and is also vice-Chair of International Cat Care.

Debby Webb

Trustee

We are Eat Club - A charity with a difference.

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We’re live on Instagram!

Eat Club in partnership with Dragon Hall’s Soapbox Youth Centre are launching an exciting summer project. All sessions will be delivered via Instagram Live, funded by the London Youth CVC Summer Innovation Grants. Every Tuesday, Wednesday and Thursday over the next...

A portly PM at the helm: What is Boris’s obesity strategy?

In those pre-pandemic days at the start of January The Grocer reported that, with an overweight Prime Minster in charge, Public Health England had pulled their 11-year-old Change-For-Life campaign. Boris Johnson had stood on a platform to halt the “continuing creep of...

Eat Club going virtual

In light of recent lockdown and the closure of all our partner youth centres, we have decided to take our courses and sessions online. At least until we are able to lead them in person again when social distancing enables us to be in a kitchen with young people. The...

Lockdown ends our sessions in the Peabody Hugh Cubitt Centre

The March 2020 lockdown, saw the end to our sessions in the Peabody Hugh Cubitt Centre, in Islington. After running weekly sessions in the centre in partnership with the Math and English Turkish tutoring group, our funding came to an end. Towards the end of the...

Youth in Action funding in Camden

We were very pleased to receive funding from the Young Camden Foundation to deliver a social action project with young people in Camden. The project took place in partnership with three youth centres in the borough: KCBNA, Somers Town Youth Centre (STYC) and the Surma...

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We are Eat Club – A charity with a difference.

eat_club_org

London charity delivering bespoke cooking courses to young people improving their physical and mental health and wellbeing.

Our Eat Club Live! project is in full swing. Here

We lost the live video 🙈 but here's a pic of ou

Live sessions with @soapboxislington here at 5pm o

Together #cooking again in @hackney_quest this Aug

Check out all our live #cooking sessions for next

It's fun to #cook and we are doing it live, here,

Follow for updates on recipes and ingredients. Bon

Making our meals as colourful as possible 🌈 Ge

Summer is a wonderful time to take advantage of al

Blackberries are in season! These ones were picked

Join us for another week of live cooking sessions!

We have some very exciting news! This week we’re

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Get in touch

For all inquiries contact Eat Club by:

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Phone

+44 7452 999751

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Email

General: info@eat-club.org
Events: events@eat-club.org

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Address

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

We are Eat Club A London based charity since 2014