The Good Eating Company launches In Good Company supper club series with Paris chef Pascal Barbot
An invite-only table where world-class chefs and industry leaders come together to share ideas and push the boundaries of workplace dining
The Good Eating Company (GEC) has launched In Good Company, an invite-only supper club series bringing together world-renowned chefs and workplace dining leaders to exchange ideas on the future of food.
Pascal Barbot, a former Gault & Millau Chef of the Year whose Paris restaurant L'Astrance held three Michelin stars for over a decade, hosted the first edition, The Whole Story, in London on Wednesday 14 October. He cooked a whole-ingredient, seasonal menu with GEC's Development Chefs, Michael Jelley and Russell Watt, and Lloyd Mann, Global Culinary VP for Sodexo.
Pascal Barbot with Lloyd Mann, Global Culinary VP at Sodexo and Russell Watt, Development Chef at The Good Eating Company at the first In Good Company supper club.
Workplace dining is being asked to do more than ever: bring people together, support wellbeing and meet sustainability goals, every day and at volume. In Good Company creates space for a genuine two-way conversation between GEC's culinary team, guest chefs and workplace dining leaders: chefs share what is possible, guests share the realities of their own food programmes, and both sides take ideas away to test.
An ecosystem menu for British autumn
For The Whole Story, Barbot created an ecosystem menu that celebrates Britain in October, from shoreline to woodland, and puts overlooked ingredients first. The catch of the day comes with a raw preserved-lemon dressing that uses zero energy to make. Mussels give both their meat and their shells to the sauce marinière. British seaweeds run through the menu, with kombu paste the backbone of the scallop and oyster course, while wild roe deer venison, from careful population management, meets yellow beetroot at its autumn peak.
Every pairing has a 0% match chosen with the same care as the wine. Wines from family-owned London merchant Jeroboams sit alongside drinks from NON, the Melbourne brand that builds its 0% wine alternatives from fruit, tea and spice the way a chef builds a dish, and organic London-brewed kombucha from MOMO.
Simplicity is the hardest thing to achieve. My sincere thanks to the Good Eating Company chefs for their partnership and commitment in bringing this remarkable event to life.
A new guest every quarter
Following the launch, In Good Company is set to welcome a new guest chef, thought leader or industry expert for each series, collaborating with GEC's culinary, hospitality and marketing teams to develop and evolve each edition.