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Clare Alumni Dinner in New York 

All alumni are invited to attend the Clare Alumni Dinner in New York on Wednesday 6 March, 6.45pm for 7.00pm, at the Yale Club, Vanderbilt Avenue, NY. 

Our honoured guest will be Sir David Cannadine (1969), Dodge Professor of History at Princeton University and Honorary Fellow of Clare. Sir David Cannadine joined Princeton in the fall of 2008, having previously held positions at Cambridge, Columbia and London Universities. He is President of the British Academy, editor of the Oxford Dictionary of National Biography, Vice-President of the Victorian Society, and a Visiting Professor of History at the University of Oxford. He is the author of eighteen books, and the editor or co-editor of sixteen more, and his interests range widely across the economic, social, political and cultural history of modern Britain and its empire, capitalism, collecting and philanthropy in nineteenth and twentieth century America, and the history of history.  He is currently writing the history of the Ford Foundation, and working on a study of Winston Churchill, Anglo-America and the so-called 'special relationship'.  He is a trustee of the Wolfson Foundation, the Gordon Brown Archive and the Gladstone Library, and has previously served as Chairman of the Trustees of the National Portrait Gallery, Chairman of the Blue Plaques Panel, and Deputy Chairman of Historic Royal Palaces.  

Also in attendance will be Alan Gillespie (1969), Co-Chair of the Campaign for Old Court and Bill O’Hearn, Fellow and Development Director. 

Alumni are welcome to bring a guest and there will be a charge of $50 per person.
For those alumni who matriculated in 2009 or after the charge will be $25 per person.   

To help our planning, an early response will be very helpful. Please register by Monday, February 25. We hope that you will join Sir David, and other Clare alumni and friends, for a delightful evening. 

To purchase tickets for the dinner please complete the online booking form.

If you would like any further information, please email