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Louise Seddon

HR at MAVERRIK ★ The UK's No.1 Social Selling Training & Consultancy Company ★ We teach the efficient way SDRs and BDMs get more meetings without cold calling.

Louise Seddon is a dedicated professional with a background in dietetics and nutrition, focusing on helping businesses grow through Maverrik.

She holds a BSc (Hons) in Dietetics and Human Nutrition from the University of Plymouth, complementing her education from Ridgeway School.

Louise has worked in various roles encompassing business support, skincare ambassadorship, and corporate nutrition specialist.

With experience as a Registered Dietitian at Elite Nutrition and Health and the NHS, she brings a wealth of expertise to her endeavors.

Highlights

May 23 · linkedin

I never imagined my Supper Clubs could turn into a TV mini-series, but after the fun and chaos of my first event in January, it's not hard to see the entertainment value!

At that first Supper Club, I had 20 people booked in for a menu featuring roasted red pepper and tomato soup, cheese scones, parmesan croutons, and apple crumble. To keep everyone involved, I split the guests into four groups, with each team responsible for preparing every component.

Looking back, this wasn’t the best idea that I’ve had, and there were some key learnings from this event:

Here is a list of a few of them:

Oven Space: This menu was probably not the best choice, as every recipe required oven time. We just managed with the ovens available, but there was confusion with dishes getting mixed up. Organising it all was a challenge.

The Team: Luckily, my husband and friends volunteered to help run the event. I could never have pulled it off alone. The dishes alone were a nightmare.

Each group sat at a different table, so didn’t mix during the meal.

The Cost: I charged £10 per ticket, for £200 total revenue. However, after paying for the venue hire and supplies, I made no profit at all.

Moving forward, I've adapted based on those initial lessons:

Numbers: No more than 8 guests now, divided into "teams" each responsible for part of the meal.

With a smaller group of 8, I can manage everything much more easily, and plan menus smartly for oven/stovetop use. I've also moved these intimate events to my home.

We all sit around the same table and share the meal we have created.

I've increased my ticket prices and now offer block bookings, so they are now filling up quickly, with lots of people coming back for more.

So many lessons have already been learnt on this journey, and there will be lots more to come. But, overall, The Supper Clubs have been a massive success - who knows, maybe a TV crew will want to join the fun next time!

I’d love a Supper Club TV show:-)

Here is a photo of us after the first event, relieved and celebrating after tidying up! 

I never imagined my Supper Clubs could turn into a TV mini-series, but after the fun and chaos of my

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Louise Seddon
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