We couldn't be more excited to finally be hosting this year's conference. In the planning for over two years, delayed by 364 days and now just a few weeks until it arrives.

Within this newsletter you will find all the information regarding exhibiting at the conference. However, if we have missed something please dont hesitate to get in touch. [email protected] or [email protected].

We would like to thank all our exhibitors and our event sponsor Lyfta, for supporting this event, without you it would not be possible. 

Refreshments are all being served in The Top of the Terrace from menus designed, trialled and selected by Delia and her chefs.

We will provide a separate bay area for exhibitors "Bay 3", where you can help yourself to refreshments with a cold fork buffet on the Thursday and a hot fork buffet on the Friday.  The lunch will be served at an earlier time to the delegates

Thursday 14th October

Arrival and coffee breaks

On arrival and at each of the coffee breaks freshly brewed tea and coffee will be available, alongside iced water and accompanied by a different treat each time including muffins, biscuits and cakes. 

Lunch

A cold fork buffet of poached salmon fillet with a green herb mayonnaise, home-cooked local smoked ham with Cumberland sauce and roast squash and sweet potato salad with curried mayonnaise.

Accompanied by warm new potato salad with a lemon and chive vinaigrette, Mediterranean roasted vegetable couscous salad with harissa dressing, freshly baked, warm granary and white bread rolls, and a salad of mixed leaves with sherry and balsamic dressing.

With two delicious choices for dessert; passion fruit brûlée or baked vanilla cheesecake with cinnamon cream and dark maple syrup

Friday 15th October

Arrival and coffee breaks

On arrival and at each of the coffee breaks freshly brewed tea and coffee will be available, alongside iced water and accompanied by a different treat each time including muffins, biscuits and cakes. 

Lunch

A hot fork buffet of archers pork sausages in cider with apples and juniper, marinated chicken with honey and ginger served with mango and sultana salsa and roasted Mediterranean vegetable lasagne served with mixed salad with sherry vinegar dressing

Accompanied by crusty bread, seasonal vegetables & new potatoes with olive oil and herbs. 

Another two delicious choices for dessert, this time from chocolate cheesecake with dark chocolate shards and chilled pouring cream or key lime pie

Please ensure you have made us aware of any dietary requirements by 1st October at the latest in order for us to ensure their is an appropriate alternative available to you. 

This year's key note speakers are Diana Osagie, James Heale, Andy Wood and Laura McInerney

Diana Osagie - Leader, Trainer, Entrepreneur, Author and Speaker.

Diana has over 20 years' experience in the education sector, including 6 years as a successful headteacher in a London secondary school; Diana works at the cutting edge of leadership development and has substantial success in developing school wide models that strategically enhance the quality of teaching and learning across the curriculum and can couple sound strategic vision whilst giving clear operational direction. 

Diana's website

James Heale - Leadership expert and coach

James Heale is a leadership expert with a track record of success at providing one-to-one executive coaching and personalised leadership development programmes to ambitious individuals and organisations. Following six, successful years as Headteacher of Vyners School and Executive Headteacher of the Vanguard Learning Trust in West London, he now serves as Director of Leadership and Development for Tower Hamlets Education Partnership and is also Strategic Lead for the School of PiXL leadership.

James' website

Andy Wood CEO of Adnams

CEO, NED and Educator with a history of working in food & drink, financial services, retail and HE sectors. A business development professional, skilled in Negotiation, Corporate Social Responsibility, Business Planning, Sustainable Business and Public/Private Partnerships. A believer in business being a force for good and responsible capitalism. Passionate about building brands and developing progressive organisational cultures.

Laura McInerney - Journalist, Teacher, Author, Speaker, App creator

Laura McInerney is a columnist for the Guardian and the former editor of Schools Week. She co-founded Teacher Tapp, the successful daily survey app answered by 8,000 teachers’ live. She was also once taken to court by Michael Gove for asking difficult questions!

Laura's website

To help minimise any impact of COVID at the conference we have taken a number of steps, each of which are detailed below. 

1. Out of courtesy to everyone who will be at the event, we would kindly ask everyone to undertake a LFD test prior to arrival on both days and to not attend if they are experiencing any COVID symptoms. We are asking this of both delegates and exhibitors. NCFC have their own policy with their staff which they will also be following to keep everyone safe. 

2. We have ensured as much seating as possible in each of the spaces we are using and are utilising T.V. screens to enable you to spread out if you wish, without impacting on your experience or ability to view what is being presented. 

3. We have asked the venue to come in to the rooms in use during the coffee breaks and change out water glasses and so forth to prevent accidental use of one used by someone else as well as increased cleaning of all facilities in use by our delegates. 

4. We are using all of the refreshment bays available in The Top of the Terrace to help spread delegates out when queuing and reducing the number of people using the same utensils to serve their food. 

5. Bottles of hand santiser will be available on entry to the venue, each of the rooms we are using for key notes and workshops as well as in The Top of the Terrace to use before serving food.