For the last two years, 5,800 bales have been recylced into the biomass energy centre to be used for energy generation
Spectate from the chicane at the Revival to see plenty of classic cars going sideways as they exit this infamous point of our Motor Circuit.
The first public race meeting took place in 1802 and, through the nineteenth century, ‘Glorious Goodwood,’ as the press named it, became a highlight of the summer season
Whoa Simon! A horse so determined and headstrong, he not only won the 1883 Goodwood Cup by 20 lengths, but couldn't be stopped and carried on running over the top of Trundle hill
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
Built in 1787 by celebrated architect James Wyatt to house the third Duke of Richmond’s prized fox hounds, The Kennels was known as one of the most luxurious dog houses in the world!
As the private clubhouse for all of the Estate’s sporting and social members, it offers personal service and a relaxed atmosphere
For safety reasons F1 cars can no longer do official timed runs so instead perform stunning demonstrations!
Each room has it's own button to ring for James (your butler) whenever and whatever you need him for.
Our gin uses wild-grown botanicals sourced from the estate, and is distilled with mineral water naturally chalk-filtered through the South Downs.
Future Lab is Goodwood's innovation pavilion, inspiring industry enthusiasts and future scientists with dynamic tech
Legend of Goodwood's golden racing era and Le Mans winner Roy Salvadori once famously said "give me Goodwood on a summer's day and you can forget the rest".
Nick Heidfelds 1999 (41.6s) hillclimb record was beaten after Max Chilton in his McMurtry Spéirling fan car tore it to shreds at 39.08s in 2022!
Goodwood Motor Circuit was officially opened in September 1948 when Freddie March, the 9th Duke and renowned amateur racer, tore around the track in a Bristol 400
The famous fighter ace, who flew his last sortie from Goodwood Aerodrome, formerly RAF Westhampnett has a statue in his honor within the airfield.
Flying jetpacks doesn't have to just be a spectator sport at FOS, you can have a go at our very own Aerodrome!
Nick Heidfelds 1999 (41.6s) hillclimb record was beaten after Max Chilton in his McMurtry Spéirling fan car tore it to shreds at 39.08s in 2022!
Leading women of business, sport, fashion and media, take part in one of the most exciting horseracing events in the world.
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
Leading women of business, sport, fashion and media, take part in one of the most exciting horseracing events in the world.
The Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
The first ever round of golf played at Goodwood was in 1914 when the 6th Duke of Richmond opened the course on the Downs above Goodwood House.
Inspired by the legendary racer, Masten Gregory, who famously leapt from the cockpit of his car before impact when approaching Woodcote Corner in 1959.
Inspired by the legendary racer, Masten Gregory, who famously leapt from the cockpit of his car before impact when approaching Woodcote Corner in 1959.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
The first ever round of golf played at Goodwood was in 1914 when the 6th Duke of Richmond opened the course on the Downs above Goodwood House.
The first ever round of golf played at Goodwood was in 1914 when the 6th Duke of Richmond opened the course on the Downs above Goodwood House.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
Flying jetpacks doesn't have to just be a spectator sport at FOS, you can have a go at our very own Aerodrome!
Ray Hanna famously flew straight down Goodwood’s pit straight below the height of the grandstands at the first Revival in 1998
We have been host to many incredible film crews using Goodwood as a backdrop for shows like Downton Abbey, Hollywood Blockbusters like Venom: let there be Carnage and the Man from U.N.C.L.E.
Testament to the 19th-century fascination with ancient Egypt and decorative opulence. The room is richly detailed with gilded cartouches, sphinxes, birds and crocodiles.
Built in 1787 by celebrated architect James Wyatt to house the third Duke of Richmond’s prized fox hounds, The Kennels was known as one of the most luxurious dog houses in the world!
Ensure you take a little time out together to pause and take in the celebration of all the hard work you put in will be a treasured memory.
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
Built in 1787 by celebrated architect James Wyatt to house the third Duke of Richmond’s prized fox hounds, The Kennels was known as one of the most luxurious dog houses in the world!
Built in 1787 by celebrated architect James Wyatt to house the third Duke of Richmond’s prized fox hounds, The Kennels was known as one of the most luxurious dog houses in the world!
"En la rose je fleurie" or "Like the rose, I flourish" is part of the Richmond coat of Arms and motto
"En la rose je fleurie" or "Like the rose, I flourish" is part of the Richmond coat of Arms and motto
A 20m woodland rue, from Halnaker to Lavant, was planted by our forestry teams & volunteers, featuring native species like oak, beech, & hornbeam
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
Our gin uses wild-grown botanicals sourced from the estate, and is distilled with mineral water naturally chalk-filtered through the South Downs.
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
The iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
Just beyond Goodwood House along the Hillclimb, the 2nd Dukes banqueting house was also known as "one of the finest rooms in England" (George Vertue 1747).
Darron Bunn and Ben Hammett of Goodwood’s Farmer, Butcher, Chef restaurant present the perfect way to give your guests a very warm welcome.
Illustrations by James Oses
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The festive season is the perfect time to experiment with something a little bit special for your guests. All of these recipes are favourites of ours at Farmer, Butcher, Chef but we’ve simplifi ed some of the methods and accompaniments a little to make them more practical for you to cook at home. Many of the elements can be made in advance, so you can relax and enjoy time with your guests. All the dishes include seasonal ingredients and – as we like to showcase in the restaurant – some unusual cuts. And of course, if you like the sound of them but you’d rather we did the cooking, be our guest! We hope to see you at Farmer, Butcher, Chef soon to enjoy our winter menus.
Darron Bunn and Ben Hammett
Gin & Tonic Trout
This is one of our most popular starters. It’s aromatic, fresh and the gin gives the bright flavours an extra kick. With a cured dish
like this the quality of the fish is important, so make sure you get yours from a decent fishmonger and check that it’s sustainably
sourced. The best thing about this dish is that most of the work is done before your guests arrive.
Serves 8
2 sides sea trout, trimmed and pin bones removed
1 lemon, zested
2 limes, zested
200g rock salt
50g sugar
½ bunch dill
30g coriander seeds, lightly crushed
30g juniper berries, lightly crushed
10g black peppercorns, lightly crushed
50ml gin
50ml tonic water
1 For the marinade, place the coriander seeds, juniper berries and black peppercorns in a dry, nonstick frying pan. Gently toast the spices for two minutes, moving them around to avoid scorching. Combine the toasted spices with the rest of the ingredients –
except the trout – in a food processor and pulse together to form a loose paste.
2 Place the trout fillets in a deep, flat tray, skin-side down. Evenly spread the marinade over the fillets, ensuring that all the flesh is covered. Cover with a lid or clingfilm and leave in the fridge for 24 hours.
3 Remove the fillets from the marinade, wash in cold water. Pat dry with a clean towel. Remove the skin and dice into 1–2cm
cubes (alternatively, slice the fi llets like smoked salmon if you prefer).
4 We like to serve this with a dill mayonnaise, crunchy croutons, pickled fennel and a garnish of nasturtium leaves (if in season).
Chestnut crusted tricep of Sussex beef, wild mushrooms & red wine
There’s nothing quite like the hearty combination of beef, mushrooms and red wine to banish the winter chill. This is a rich, satisfying main course that’s packed with flavour and perfectly complemented by mashed potato, sprouts and all-important roasted chestnuts, which give it an added festive feel. If you can’t get tricep then shin will work too.
Serves 6
BEEF
2 triceps, outer sinew removed (ask your butcher to do this)
200g Maldon sea salt
50g light brown sugar
20g mustard powder
20g smoked paprika
20g ground black pepper
3 onions, roughly chopped
10 cloves garlic, lightly crushed
1 bottle red wine (Rioja or similar)
500ml brown stock
½ bunch thyme
80ml vegetable oil for frying
1 Mix the salt, sugar, mustard powder, paprika and pepper together to form a rub. Rub this all over the trimmed triceps and leave to marinate for 1 hour.
2 Sear the beef in a hot frying pan to get a deep brown colour all over. While it’s searing, gently fry the onions and garlic for 1–2 minutes in a casserole pan to soften until they are light brown in colour. Add the red wine and bring to the boil, then add the brown stock. Bring back to the boil, then simmer for 5 minutes.
3 Once simmered, add the seared beef. The top third or so of the beef should be clear of the liquid. Cook in the oven, uncovered, at 150°C for 4–5 hours, turning every 30 minutes so the top of the beef goes back into the liquid. Once the beef is very tender, remove from the oven and leave to sit for 30–40 minutes.
4 Carefully remove the beef from the liquid and mould the 2 triceps into neat cylinder shapes in clingfi lm. Place these cylinders in
the fridge to set overnight.
5 Pass the cooking liquid from the casserole dish through a fi ne strainer and keep two thirds of this to use as a sauce. Pour the other third into a saucepan, bring to the boil and gently simmer until it is reduced to a syrupy consistency. Allow to cool and then put the reduced sauce in the fridge until required.
6 When needed, remove the clingfilm from the beef, cut the beef into portions, brush liberally with the reduced sauce, cook in the oven at 180°C for 10–12 minutes, re-brushing with reduced sauce every 5 minutes. While it’s cooking, gently heat the reserved sauce from the braise in a saucepan.
7 Once the beef is hot and glazed, coat it liberally with the chestnut crumb and serve with smooth creamy mashed potato, fried wild mushrooms, roasted chopped chestnuts and the reserved sauce.
CHESTNUT CRUMB
A chestnut crumb adds a pleasing crunch and texture to the beef.
200g stale brioche or sourdough bread
100g roasted chopped chestnuts
30g butter, melted
2 tablespoons parsley, chopped
1 teaspoon mustard powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 teaspoon thyme leaves
1 teaspoon salt
1 Tear the bread into large chunks and place onto a flat baking tray. Bake in a low oven at 150°C until very dry and brittle, remove from the oven and allow to cool.
2 When it’s cool, place the dried bread in a food processor along with the onion powder, mustard powder, thyme, salt and pepper. Blend to a rough crumb.
3 Tip into a bowl, mix in the butter, then mix in the chestnuts and parsley. It’s now ready to be coated onto the beef.
CRISPY SPROUTS
A dish of crispy sprouts for the centre of the table will make a nice accompaniment to the beef. These are boosted with crispy bacon to make them especially tasty.
500g sprouts
8 rashers smoked streaky bacon (baked until crispy, cooled and finely chopped)
200g corn flour
200ml vegetable oil for frying (amount is approximate, depending on pan size)
1 With a sharp knife, cut a cross in the bottom of your sprouts. Drop into boiling salted water and allow them to cook through.
2 Drain the sprouts well, place them in a mixing bowl, add a small amount (about 50ml) of oil and mix through. Sieve in the corn flour and mix through the sprouts until they’re evenly coated.
3 Deep fry the sprouts until golden brown, drain and sprinkle with the bacon or chopped roasted chestnuts.
Cranberry & clementine baked Alaska
Baked Alaska is one of those dinner party showstoppers that always goes down a treat with guests – and it’s one of the Duke of Richmond’s favourite puddings. You can make it with a variety of diff erent fruit combinations – we’ve opted for clementines, which add a nice freshness, while the tartness of the cranberries prevents this wonderfully indulgent dessert from being overly sweet. There are four stages to making an Alaska: the parfait, sponge and meringue are prepared individually, then assembled and baked. It’s slightly more complex thansome desserts but well worth the effort.
Serves 6
CLEMENTINE AND CRANBERRY PARFAIT
300ml cream
2 egg whites
200g caster sugar
400g clementine purée (available either frozen or fresh from good delis or online)
50g dried cranberries
1 Semi-whip the cream to soft peaks.
2 In a diff erent bowl, whip the whites with the sugar to a stiff peaked meringue, then fold the cream and meringues together gently with a spatula.
3 Fold in the clementine purée and the cranberries. Place in a domed mould or round-bottomed bowl and freeze.
GENOISE SPONGE
5 free-range eggs
200g sugar
160g plain flour
1 Whisk the eggs and sugar to a pale and thick consistency that coats the back of a spoon. Slowly sieve the fl our onto the eggs
and gently fold in with a spatula.
2 Once fully incorporated, spread onto a fl at baking tray lined with greaseproof paper and bake at 180°C for 8–10 minutes.
3 Cool on a baking tray.
ITALIAN MERINGUE
250g caster sugar
80g water
100g egg whites
1 Place the sugar and water into a pan and boil to 120°C. While sugar is boiling, start to whisk the whites to soft peaks.
2 Once the sugar has reached the required temperature gradually add the boiled sugar to the egg whites and continue to whisk until
the mixture forms very stiff peaks.
TO FINISH
1 Cut the sponge to the same size as the bowl that you have put the parfait in.
2 Plunge the frozen parfait bowl into warm water for a few seconds to release it from its mould.
3 Place the parfait onto the sponge disc. Spread with the meringue and form nice peaks with a palette knife.
4 Bake in the oven at 220°C for 5 minutes, remove and colour the meringue further using a blow torch. Serve immediately.
This article was taken from the Winter 2019/2020 edition of the Goodwood Magazine.
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