The Good Eating Co.

Chopping, sizzling and serving since 1999

The Good Eating Company was cooked up around the kitchen table, over several bottles of Ribera del Duero. We had the dream of bringing restaurant-quality food to corporate dining – at a time when uninspiring sandwiches and soggy salads were all that were typically on offer.

Since then, Carlos and the team have been delivering food and drink services to an impressive menu of clients up and down the country. We no longer work around a kitchen table, but our approach remains the same: moreish food, quaffable drinks and good company.

Our people

Say hello to the people behind the plates.

Carlos Mistry

Global Executive Director

Alex Kristall

Managing Director

Hayley Murfin

Director of Operations

Maxwell Mckenzie

Director of Food & Operations

Kevin Maher

Head of Operations ROI

Teri Gumpert

HR Manager

Louis Walter

Operations Manager

Alice Yu

Marketing & Merchandising Manager

Raffaele Colturi

Operations Manager

Faye Chappell

Head Creative

Annette Price

Head of Sustainability & CSR

Ana Santos

Resource Manager

Gareth Jones

Development Chef

Martina Giammaria

Nutritionist

Simon Davis

Operations Manager

Megan Wordley

Junior Operations Manager

Tom Freer

Craft Support Manager

The good life inside out

At Good Eating Company we’ve all got one big thing in common: our shared passion for food and wine.

And whether we’re raising money for charity or celebrating our success, gathering around a table is central to our culture. Because teams that eat together, work well together.

Our Culture

Every day our team of chefs, sommeliers, food buyers and baristas come to work to raise the bar on corporate cuisine.

Our produce
Fish
Vegetables
Coffee
Tea
Dairy
Meat
;

It’s important it’s fresh. So all fish are caught on day boats, like our haddock tails, served from sea to plate in 24 hours.

We chop, grill and roast our seasonal veg daily, often leaving the skin on for extra texture and extra goodness.

Serving up 6,258 cups a day, we certainly know our coffee. And we certainly know where’s best to find a bold brew.

As a nation of tea drinkers, everyone’s an expert. So, we poured, stirred and sipped through countless cups to bring you over a dozen of the best. From Darjeeling to Yoga Chai.

Always organic, never ordinary. From cheese that comes with its own royal seal to the 95,000 free-range eggs we scramble each year (the secret’s a splash of double cream).

Roasted. Rested. Served. There
are no shortcuts when it comes to preparing meat. It’s why we dry rub our chickens with a blend of rock salt, herbs and lemon for a crispy skin and extra flavour. And why we blend three kinds of steak in our hamburgers to bring that delicate balance of fat, texture and taste.