Brussels for Breakfast (140)

Held on Thursday, May 10, 2018

With support from PwC


  • Graham Bishop

  • Conor Foley (Norton Rose Fulbright)

  • Catherine McBride (IEA)



No surprise that the Brussels behemoth keeps juddering on – regardless of ‘Brexit’ (though, of course, that remains the single most important factor as far as the future of the City is concerned). Indeed, whether or not the UK stays on board, President Macron seems determined to bend Europe to his Jupiterian will – promoting the idea of a new European Monetary Fund, and tackling head-on Germany’s traditional aversion to anything that smacks of a ‘transfer union’. Ms. Merkel remains unimpressed but (it seems) some of her colleagues are wavering.

On top of that, there’s the new Multiannual Financial Framework (including a strong push from the EP for an increase in Own Funds); there’s also the ECB’s own analysis of the impact of QE on Eurozone banks; and there’s the question of where to put the EBA… And of course, there’s Mifid 2, the GDPR, API/Open Banking, CMU and all the other goodies in the Brussels candy store…

As always, our guide is the indefatigable Graham Bishop – whose remains the best single source of forensic information on what is Really Going On in Brussels. His able assistant this month is an old friend, Conor Foley, an old Brussels hand, but, since 2014, global head of government relations and public policy at Norton Rose Fulbright. There aren’t many people on the Brussels-watch circuit who can match Conor’s experience in financial services, data and energy. Also joining us will be Catherine McBride, a senior economist at the IEA who spent over twenty years as an equities and commodities trader. Catherine is the author of a new report on the economic effects of Brexit and its impact on the City

If you (or a colleague) would like to join us – and, perhaps, share your own thoughts - please let us know by emailing or by calling the Centre on 0207 621 1056. As usual (thanks to the generosity of PwC), there will be tea, coffee and excellent buns.

Many thanks,

Andrew Hilton