Behind GEC: Our Signature Beef Bourguignon

We’re back with Episode 2 of Behind GEC, our social-first (That's how they refer it on the first post)  series that takes you behind the scenes to explore the people, the passion, and the innovation behind The Good Eating Company.

In this episode, we join Development Chef Joseph Knowlden as he shares the craft behind one of our signature dishes – Beef Bourguignon, where classic technique and carefully sourced ingredients come together to create a truly special dish.

Joseph explains, “We start with a beef fillet from H.G. Walter, which is dry-aged for 30 days. It’s a secondary cut, making use of the whole animal, meaning it’s much more sustainable.”

H.G. Walter is an independent, family-run butcher established in 1972, committed to quality and sustainability at every stage. Working closely with small farms that rear free-range native breeds such as Hereford and Aberdeen Angus cattle, they champion naturally reared livestock known for exceptional marbling and depth of flavour. With a focus on consistency, ethics, and quality over scale, they produce some of the finest meat in the UK.

At the heart of this dish is a focus on building flavour. The beef is first marinated overnight in red wine, allowing it to fully absorb richness and depth. The next day, it’s carefully coloured off with bacon lardons, button mushrooms and baby carrots, creating a rich flavour base.

From there, the pan is deglazed with red wine to lift all the caramelised flavour, before beetroot juice and beef stock are added to build body and colour. The dish is then slow-cooked for three hours at 120 degrees, allowing the beef to become tender and the sauce to develop its signature richness and complexity.

To finish, it’s served with creamy, buttery mashed potato and a fresh parsley garnish, it’s a simple pairing that lets the bourguignon remain the hero of the plate.

Follow Behind GEC to discover how classic techniques, sourcing and skill come together to shape the dishes behind our menus.