Executive Dinner Engagement

AI Is Raising the Baseline for Everyone. The Real Opportunity Is Using It to Raise the Ceiling.

000 days 00 hours 00 minutes 00 seconds

London, United Kingdom7th May 20266.00 pm - 9.30 pm


In collaboration with

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Discussion Topics

• Why AI reinforces average thinking and how to avoid it

• AI's biggest flaws and how to use them against themselves

• Using AI as a team-wide thinking layer, rather than a solo shortcut


Speakers

Ben Pitman

Technology Consultant Director

Morgan Kainth

Director of Strategy + Innovation


Agenda

6.00 pm - 7.00 pm

Drinks Reception

7.00 pm - 7.20 pm

Introduction to Waracle

7.20 pm - 9.00 pm

Dining experience with table discussions

9.00 pm - 9.30 pm

Closing remarks & key takeaways


Location

At the heart of London

Wild Honey St James opened in 2019 on Pall Mall, London, under chef Anthony Demetre, who trained with Gary Rhodes and Bruno Loubet before earning his first Michelin star at Putney Bridge back in 1999. The restaurant has held a Michelin star continuously since opening.

The cooking draws from across Europe, classical French technique grounded in rustic depth, lifted by the freshness of seasonal British produce.


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Discussion Topics

• Why AI reinforces average thinking and how to avoid it

• AI's biggest flaws and how to use them against themselves

• Using AI as a team-wide thinking layer, rather than a solo shortcut


Speakers

Ben Pitman

Technology Consultant Director

Morgan Kainth

Director of Strategy + Innovation


Agenda

6.00 pm - 7.00 pm

Drinks Reception

7.00 pm - 7.20 pm

Introduction to Waracle

7.20 pm - 9.00 pm

Dining experience with table discussions

9.00 pm - 9.30 pm

Closing remarks & key takeaways


Location

At the heart of London

Wild Honey St James opened in 2019 on Pall Mall, London, under chef Anthony Demetre, who trained with Gary Rhodes and Bruno Loubet before earning his first Michelin star at Putney Bridge back in 1999. The restaurant has held a Michelin star continuously since opening.The cooking draws from across Europe, classical French technique grounded in rustic depth, lifted by the freshness of seasonal British produce.


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