The kind of soccer conversation you want a seat for. #VelocityBlackPartner A members-only moment at The Residence with Michael Timbs, Chelsea Football Club and Gary Cahill talking legacy, culture, and the moments that stay with the game long after the whistle.
Velocity Black
Software Development
London, England 27,075 followers
Don’t let life pass you by™
About us
Don’t let life pass you by™
- Website
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https://velocity.black/freida-pinto
External link for Velocity Black
- Industry
- Software Development
- Company size
- 51-200 employees
- Headquarters
- London, England
- Type
- Privately Held
- Specialties
- Mobile, Technology, Payments, Loyalty, Discovery, Restaurants, Hospitality, Bookings, Travel, Experiences, Luxury Goods, Conversational Commerce, and Artificial Intelligence
Locations
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Primary
Get directions
20 Grosvenor Place
London, England SW1X 7HN, GB
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Get directions
6 St Johns Ln
New York, NY 10013, US
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1645 Vine St
Los Angeles, California 90028, US
Employees at Velocity Black
Updates
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Legends Brunch with Gary Cahill at The Residence. #VelocityBlackPartner As part of Velocity Black’s new partnership with Chelsea Football Club, the afternoon brought members together for a closer look at the game through the lens of a Chelsea legend.
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Velocity Black reposted this
Chelsea Football Club welcomes Velocity Black as its Official Luxury Concierge Supplier The exciting new partnership will bring together football and luxury lifestyle experiences, giving Chelsea supporters and Club Chelsea members access to exclusive offerings across travel, dining, events, and more. Through Velocity Black’s combination of expert concierge services and innovative technology, the global Blues community will benefit from seamless access to world-class experiences. As Chelsea continues to enhance its premium experience proposition, this partnership marks an exciting step in offering greater choice and exclusive opportunities for the global Blues family. 💻 To find out more, visit: https://shorturl.at/QcVrb #WeAreChelsea #ClubChelsea #VelocityBlack #Partnership #Hospitality
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Inside the Velocity Black Residence. Built for everything around the match: the food, the conversations, the collectibles, the people, and the quiet details you only catch when you’re inside. Members can stop by for the clubhouse energy, connect with the community, or explore upcoming programming in the app. Take a look around. To become a member, visit https://lnkd.in/ez4KQCrK. Terms Apply.
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We’re excited to announce Erin Walsh as one of our Council Members for The Residence, our LA members club, launching this Thursday. #VelocityBlackAmbassador Erin has curated an exclusive capsule connected to the summer of soccer, and will be hosting styling sessions just for members. To join us, become a member: https://lnkd.in/ez4KQCrK Terms apply
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The Velocity Black universe, under one roof. Join us in LA. Become a member to attend. Terms apply. https://lnkd.in/eJTVwT9T
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Anyone for tennis? Our members certainly were, as we took over the stunning Sunset Club in Beverly Hills for a morning of coaching, catch-ups, and ceremonial-grade matcha. Don’t tell the coaches, but the food almost outshone the forehands. With bites by Erewhon, Hohm Baked’s custom cookies, and even mini mimosas to power us through each change of ends, we felt obligated to burn it all off on the court. Good thing, then, that Sunset’s pros were on hand to put everyone through their paces. With grips tweaked and backhands honed, by the end of the session we almost felt ready to face down some Alcaraz rockets. Almost. To join us at our next event, visit the link in bio. Terms apply.
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Take a peek into 5th Avenue Hotel’s Portrait Bar where Velocity Black ambassador Erin Walsh celebrated the launch of her new book, The Art of Intentional Dressing. #VelocityBlackPartner Fittingly for an event hosted by Hollywood’s greatest stylist, this was the most glamorous room in the city that night. Fashion’s elite mingled with the silver screen’s biggest stars and our members discussed the Met Gala over oysters and caviar. To join us at our next event, visit the link in our bio. Terms apply.
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Maybe it’s the rich aroma filling the room as a beef Wellington is carved, or perhaps it’s the surge of warmth on your face as a pan of crêpes suzette ignites, but there’s been a bit of showmanship on menus recently. In a world where we’re hungry for more than what’s on the plate, a growing number of restaurants are breaking down their kitchen walls. That normally invisible skill, technique, and pageantry is now wheeled into the dining room—and our members have a front row seat. Take the space-age ice cream cart at Dinner by Heston, where liquid nitrogen fills the room with a plume of vapor, to create an incredibly smooth scoop of micro-crystal ice cream. Individually tailored tableside steak tartare is on the menu at The Grill at the Dorchester, while across Mayfair, a marathon performance—requiring three staff and three cooking stations—takes over the The Ritz Restaurant, resulting in the historic pigeon à la presse. We can attest that it’s worth the effort. And not just the flavor. It’s an experience whose memory lasts long after the table is cleared.
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In Italy, il dolce far niente (“the sweetness of doing nothing”) is about embracing deliberate idleness, the joys of the present moment—without guilt. Difficult for many, but Six Senses Rome makes it easy. In the subterranean spa, a Roman bathing circuit recreates an ancient wellbeing practice with three plunge pools—tepidarium, caldarium, and frigidarium—in a combination that reduces inflammation, relieves sore muscles, and boosts mood. We emerged overflowing with joy. An espresso sipped slowly on the suite balcony invites calm contemplation while taking in the sounds and sprawl of Rome. Later, at Bivium restaurant, there’s ample time to savor the textures and verdant flavors of an assortment of vegetables that have been blended, roasted, pickled, and presented as art on the plate.
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