All Stories
Marta
Marta is a bar manager at all three Goodman sites. Later this year, she’ll be celebrating her 12th anniversary with the company (“which is crazy!”), likes her cocktails simple, classic and strong (“an Old Fashioned, a Gibson Martini”) and is a self-confessed geek who owns a Star Trek uniform and admits to sobbing at the final episode of Picard.
Vasiliki
You may not have met Vasiliki but you will have tasted her cooking. She’s been part of the Goodman Family for four years now, has worked extensively through the kitchen – “food makes me happy” – but has now discovered her favourite section.
Tim Delaney
Goodman Executive chef
Prawn Tempura – although the Beef Tartare is up there.
The 400g US ribeye was always my favourite but I’d put the Australian ribeye 400g above that now. Mac and cheese. The cheesecake. In that order. Nothing else. No. Not even chips or bread.
The Goodman Wine
Goodman Wine
New Goodman Website
The New Goodman Website
Follow The Herd
The Great Goodman Run
Goodman In The Wild
Instead of bringing great meat to our people, with the help of our friends at Lake District Farmers and Big Green Egg, we took some great people to the source of the great meat.
Kuku
Bartender at Goodman Mayfair
You could argue that Goodman Mayfair is synonymous with three things: steak, wine and Kuku. We mean, since arriving on day one, Kuku has even outlasted the Jospers…
Kate Butterfield
Assistant manager at Goodman Mayfair
“It’s a really good mix of people and management styles, it’s got this organic culture… This is the sort of place I want to be in.”
Barry Kumar
Group Senior Pastry Chef
“The cheesecake has to stay. Once we took the cheesecake off and put a lemon tart on instead… but not for long. People kept asking for it to come back.”
Alice Borrman
Sommelier at Goodman Mayfair
“At the end of the day though, people want to have a nice wine, and enjoy it. Some want to talk about it, but at the end of the day, wine is there to be enjoyed. There’s no right or wrong.”
Tim Piwinger
Sommelier at Goodman Canary Wharf
“Even people who have very particular tastes will occasionally push the wine list away and say, ‘throw me a curve ball.’ When that happens and you introduce them to something they love, it feels amazing.”
Daniel Morgan
Group Head Sommelier
“Five-and-half years later he’s Group Head Sommelier – and thoroughly enjoying being part of the Goodman family. “The more you put in the more you get out,” he says. “And there are always new things to learn.”
Lukasz Doktor
Head Chef at Goodman Mayfair
“Building a team is not just about cooking. There’s psychology involved, you have to find ways to get people of all different backgrounds, and different experiences and different nationalities, working together. It takes time but you want people you can rely on – and who know they can rely on you.”
Shane McHugh
Group Wine Buyer
“There are things on the list I wouldn't dream of taking off because people will hunt me down.”
Teji Kimena
Head Chef at Goodman Canary Wharf
“I try to get my junior chefs involved, to come up with ideas and I can help them develop those. Sometimes we put them on the menu. That’s the way I learned and I want to bring my team up, encourage them”
Darren Selby
General Manager at Goodman Canary Wharf
“I love Goodman, the ethos, that it’s all about the people, the guests and the team. That’s exactly how I’ve been all my career. I’ve brought a few of my old customers in, and they’re becoming Goodman regulars too.”
Anna Hughes
General Manager at Goodman Mayfair
“People come because they love it here. It’s a second home. For some it’s a first home!”
Mariusz Drabik
Head Chef at Goodman City
And then Goodman came along, clearly to Mariusz’s delight. “Goodman has shown me a different thing. We watch out for each other. It’s nice. We’re more than a small team. We are a family.”
Ansa Stanley
General Manager at Goodman City
“I think it’s the Goodman attention to detail, the quality of service,” Ansa explains. “I mean, Goodman is expensive, and that could scare people, thinking it’ll be all ‘stiff upper lip’ and formal, but it’s friendly, relaxed and there’s so much pride and thought in what we do.”