Found on the lawn at FOS is the finest concours d'elegance in the world, where the most beautiful cars are presented
Our replica of the famous motor show showcases the "cars of the future" in true Revival style
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 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
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.
A 20m woodland rue, from Halnaker to Lavant, was planted by our forestry teams & volunteers, featuring native species like oak, beech, & hornbeam
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.
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!
Each room is named after one of the hounds documented in January 1718, including Dido, Ruby and Drummer.
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 bricks lining the Festival of Speed startline are 100 years old and a gift from the Indianapolis Speedway "Brickyard" in 2011 to mark their centenary event!
For the last two years, 5,800 bales have been recylced into the biomass energy centre to be used for energy generation
FOS Favourite Mad Mike Whiddett can be caught melting tyres in his incredible collection of cars (and trucks) up the hillclimb
The bricks lining the Festival of Speed startline are 100 years old and a gift from the Indianapolis Speedway "Brickyard" in 2011 to mark their centenary event!
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.
One Summer, King Edward VII turned his back on the traditional morning suit, and donned a linen suit and Panama hat. Thus the Glorious Goodwood trend was born.
The red & yellow of the Racecourse can be traced back hundreds of years, even captured in our stunning Stubbs paintings in the Goodwood Collection
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.
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 origins of the collection lay in the possessions of Louise de Keroualle, Duchess of Portsmouth, and Duchess of Aubigny in France, to whom some of the paintings originally belonged.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
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!
The Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
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.
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.
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.
As the private clubhouse for all of the Estate’s sporting and social members, it offers personal service and a relaxed atmosphere
The oldest existing rules for the game were drawn up for a match between the 2nd Duke and a neighbour
Easy boy! The charismatic Farnham Flyer loved to celebrate every win with a pint of beer. His Boxer dog, Grogger, did too and had a tendancy to steal sips straight from the glass.
Goodwood’s pigs are a mix of two rare breeds (Gloucester Old Spots and Saddlebacks) plus the Large White Boar.
Our gin uses wild-grown botanicals sourced from the estate, and is distilled with mineral water naturally chalk-filtered through the South Downs.
The iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
Inspired by the legendary racer, Masten Gregory, who famously leapt from the cockpit of his car before impact when approaching Woodcote Corner in 1959.
The iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
We are delighted to announce that Kevin King, MB INST. M, has joined the Goodwood Estate as Master Butcher. Here, Kevin shares his story and why he is excited to join the Goodwood team.
Estate
home farm
What is your background? Where were you before Goodwood?
I have been part of my family butchers (M S King and Son), which started in 1963 and successfully operated for over 50 years, specialising in carcass meats such as Lamb, Pork, and Beef. I started as a butcher boy in 1976 at the age of 13, moving into full-time employment in 1980. I learned butchery skills from my father and uncle, which enabled me to win competitions for handmade sausages. I was also vice president of the Portsmouth Butchery Association.
Years of working and learning in the shop gave me the knowledge to work with and advise Portsmouth City Council’s environmental health analysing department, which I found immensely interesting. Throughout my time in the family shop, I visited many farms, abattoirs, markets, and shows to further my knowledge. I managed the shop for many years and took over from my father when he retired. We were a huge part of the community, and this passion for helping and advising customers on cuts of meat for particular recipes and the best way to cook their purchases gave me great fulfilment in my role. I was also fortunate to be voted Portsmouth Butcher of the Year in 2016.
After deciding to close the shop, I took a role with Booker’s Cash and Carry as Butcher Manager. While working with them, I achieved a lifelong ambition of becoming a Master Butcher with the Institute of Meat. I received my award from Princess Anne, which was a momentous occasion and a memory I shall treasure. Bookers also gave me the opportunity to teach and train many aspiring butchers.
What do you love most about your job?
Now in 2024, I am fortunate to have been given the role of Master Butcher for Goodwood. Being able to return to my roots of carcass cutting, working with organic produce from farm to fork, is a dream come true. I will also be able to teach, train, and share my experiences with the young chefs and butchers of today. This is what I love about my new role at Goodwood. Butchery for me is an art that without its existence businesses would fail to thrive.
What are you most looking forward to at Goodwood?
To produce the finest Sausages and Burgers using Goodwood’s very own organic primal’s and to create a Butchery department the Estate will be proud of.
What is your favourite cut of meat and why?
It has to be the D cut rump of beef. If properly matured for 28 days plus, it becomes the most flavoursome piece of meat. I love to eat this medium rare with creamy mashed potatoes and vegetables.
What do you like to do to de-stress after your working day?
Outside of work, I like to spend time with my wife, daughters, and three grandsons. My hobbies consist of tending our allotment, swimming, singing, cooking, and supporting my local football club.
Any top tips you can share from your years of being a butcher?
Never cut towards yourself, just concentrate and take your time.
Use a sharp knife. A sharp knife is essential for clean and precise cuts. Blunt knives can tear the meat, affecting both the texture and presentation, and also put more pressure on yourself, which may result in injury.
Know your cuts. Familiarise yourself with the different cuts of meat and their ideal cooking methods.
To enjoy Goodwood meat at home, you can visit Goodwood Farm Shop 7 days a week.
Estate
home farm