Brittany
OUR GOODMAN FAMILY
Meet Brittany, our Marketing Manager at Goodman.
Brittany is the Marketing Manager for Goodman… and, for that matter, Beast and Belvedere. If you’re popping to the shop, she’ll have Salt & Vinegar crisps (Tyrells if they have them) and a Flake. If you’re in the chair, she’s a cocktail girl, and will have a Margarita or a Mojito, thank you. And the first album she bought, Ready To Die by Notorious B.I.G, she didn’t buy. “It was my brother’s,” admits Brittany. “I found it and took it…”
While restaurants weren’t in her family, Brittany Charlesworth grew up in South Africa with a sense of hospitality and customer service.
Brittany has been part of the Goodman family since 2020, starting out as a Host at City and slowly moving her way up.
“My family has always been in the fishing industry,” she explains. “My grandfather had a boat of his own. My mum is a fishmonger. It’s all stemmed from that, really, generation to generation. That sense of hospitality was embedded in me, I think, by seeing my mum in the fish shop, because she’s amazing with customers. And my dad works with my mum. They’ve been together 42 years, since high school, and my dad doesn’t have a lot of family, so her family is his family essentially.”
At the age of 19, Brittany left home, and headed to the US, where she took her first steps in hospitality, at country clubs and hotels across the country. Returning home for a couple of months, she then wondered where next? “I have a Portuguese passport, so I thought, ‘why not the UK?’. I arrived, got a job in hotel… and then Covid hit.”
Happily, a few months later, Brittany “found Goodman” – and, of course, vice versa – and fell in love with hospitality. “From start of the shift to the ending, I love seeing how people inhabit their table, how they relax, how they eat, and drink and enjoy that little corner for the next few hours… I found a little bit of a home at Goodman.”
It wasn’t the only thing that Goodman changed. “I used to be a fillet girl but now I’m bone-in rib eye all the way, 100 percent. With truffled mac and cheese and the onions, the onions are beautiful. Prawn tempura to start, cheesecake to finish – they’re classics for a reason, although if you haven’t tried the new tiramisu, it’s really good too.”
Credits
Interview by Neil Davey
Photography by Tom Bowles