Inside Our Kitchens as 2026 Unfolds

It's been barely a few weeks into the new year and The Good Eating Company kitchens are already operational at full steam. While workplaces gradually ease back into familiar routines after the festive break, our chefs have stepped up their game by refining menus, celebrating ingredients at their finest, and creating the dishes that capture the essence of the season.

Across every site, the energy has been about curiosity, precision and a focus on bringing the very best produce to our guests. It’s a pace that feels less like returning to work and more like continuing a conversation that’s rooted in craft, sustainability and respect for ingredients.

Cooking with the Seasons

Seasonality is central to the way we design our menus, and this month offers ingredients that are understated but vibrant.

Our first week back in the kitchens highlights what can be achieved when winter produce gets the attention and expertise to bring out the best flavours.

We started off with a silky celeriac velouté.  Slow-cooked, strained, and finished with black truffle and chive oil. This dish demonstrates the depth that can be drawn from a single root vegetable. In contrast, a bitter-leaf salad complemented the meal with chicory and radicchio to bring crispness and bold flavour. Paired with blood orange and a bright, sharp citrus vinaigrette, it captured the freshness of the season: clean, refreshing, and full of colour on the plate.

Technique at the Centre of Every Dish

Our chefs continue to apply restaurant-level precision in all menus that are crafted in our kitchens, the hallmark of The Good Eating Company's approach.

A standout example is a Cornish halibut, sourced from the cold waters of the South West and cooked just until it flakes. Served with a charred leek fondue, champagne beurre blanc and fragrant lemon balm, it’s a celebration of technique and balance.

No menu feels complete without a closing moment, and this week’s finish was one worth lingering over.  Dark chocolate with sea salt and espresso gel.

Not flashy, not overly sweet, just right and deeply satisfying and impossible to ignore.

It’s a dessert that sums up the spirit of the kitchens this January - refined and quietly compelling.

The Year Ahead

If the first week of 2026 is anything to go by, our culinary teams have been busy setting an exciting lineup of dishes. The food we serve in workplaces is more than just fuel, it's an expression of innovation and passion. At The Good Eating Company, we’re always thinking about how our meals can help elevate the everyday experience in the workplace, fostering connection, energy and wellbeing across the day.

If you’re curious about how our chef-led menus, seasonal focus and service could enhance dining in your workplace, we’d love to hear from you. Get in touch to explore what’s possible.

Here’s to the chefs and our service teams that are already leading operations and to the dishes, ideas and flavours still to come.

Wondering what The Good Eating Company could bring to your workplace?

These FAQs are a good place to start.

Q: What makes The Good Eating Company’s approach to workplace dining different?

At The Good Eating Company, we curate food experiences that invite people to discover new depths of flavour every day. Whether it’s workplace catering, office meeting catering or something more bespoke, our menus are chef-driven, based on seasonality and designed to nourish both teams and workplace culture. We combine thoughtful meal design with warm hospitality, creating dining moments that help teams feel valued, connected and energised.

Q: How do you design your menus?

Seasonality is at the heart of our menu design, letting the best of each season shape what we cook. For corporate catering London clients and beyond, we source local and responsibly chosen ingredients wherever possible, letting freshness and peak flavour lead the way. This means menus evolve throughout the year to reflect the seasons while balancing nutrition, creativity and workplace needs.

Q: Can you tailor meals for different dietary needs?

Yes. Our chefs work closely with clients to deliver meals that cater to a wide range of dietary preferences and requirements. Whether a team needs plant-led dishes or healthy catering for London companies, we aim to make workplace dining inclusive and enjoyable for everyone.

Q: What role does sustainability play in your food service?

Sustainability is built into how we operate: from letting seasonality shape our menus to sourcing ingredients responsibly and investing in eco-conscious practices. As one of the corporate catering companies committed to better food futures, we work to reduce waste, support local communities and partner with suppliers who share our values.

Q: How do you work with organisations on workplace food service?

We work closely with each client to tailor unique dining solutions. From everyday workplace catering to flexible office meeting catering and event support, our focus is on delivering meals that reflect your team’s office culture. We combine thoughtful meal planning with attentive service to help make your workplace the place to be.

Especially for organisations seeking detail-oriented corporate catering solutions that teams in London can rely on.