The Good Eating Company (GEC) has launched In Good Company, a new invite-only supper club series bringing together chefs and workplace dining leaders to exchange ideas around the future of food.
Pascal Barbot, a former Gault & Millau Chef of the Year whose Paris restaurant L’Astrance held three Michelin stars for more than a decade, hosted the first edition in London on 14 October.
Entitled The Whole Story, the event saw Barbot work alongside GEC Development Chefs Michael Jelley and Russell Watt and Lloyd Mann, Global Culinary VP for Sodexo.
The series has been created to encourage discussion between GEC’s culinary teams, guest chefs and workplace dining leaders around areas including food development, wellbeing and sustainability.
For the inaugural event, Barbot developed a seasonal menu centred on British ingredients and whole-ingredient cooking.
The menu included catch of the day with a raw preserved-lemon dressing, while mussel meat and shells were both incorporated into a sauce marinière.
British seaweeds also featured across the menu, including kombu paste within a scallop and oyster course, while wild roe deer venison was paired with yellow beetroot.
Alcohol-free pairings were served alongside each course, with wines from London merchant Jeroboams complemented by drinks from Melbourne-based NON and London kombucha producer MOMO.
Pascal Barbot said: “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.”
Following the launch, In Good Company will welcome a different guest chef, thought leader or industry expert each quarter.
Guests will collaborate with GEC’s culinary, hospitality and marketing teams to develop each edition, with the series intended to provide ideas that can subsequently be explored within workplace dining environments.
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