Farmer, Butcher, Chef is celebrating its first anniversary with friend and fellow farm-to-table champion Tom Kerridge.
Available for one night only on December 4, 2017, Tom’s indulgent three-course menu has been inspired by Goodwood. It will feature the organic beef, pork and lamb reared just yards away on Goodwood Home Farm.
One of the most humble and inspirational Michelin-starred chefs in the UK today, Tom shares Goodwood’s passion for provenance. He was impressed with the way the team at Farmer, Butcher, Chef work closely together to ensure the entire food journey is sustainable.
Goodwood’s group executive chef Darron Bunn says: “Tom is a friend of Goodwood. I’m really happy to be celebrating our first year in business with such a high calibre, Michelin-starred chef. He totally gets what we do here at Farmer, Butcher, Chef and is a great advocate of our farm and butchery. I’m looking forward to seeing how we have inspired him to create some unique dishes. It’s going to be a cracking evening.”
Details of the Tom Kerridge event at Goodwood: https://www.goodwood.com/estate/farmer-butcher-chef/anniversary/
Date: Monday, December 4, 2017
Time: From 7pm
Price: £85 per person, includes a glass of English sparkling wine on arrival and a three-course dinner (with a few surprises). Tickets will go on sale on November 3, 2017. To book, visit: www.goodwood.com or call 01243 775537 or e-mail reservations@goodwood.com
Farmer, Butcher, Chef, located next to The Goodwood Hotel, was inspired by the relationship between farmer Tim Hassell, butcher John Hearn and chef Darron Bunn. They work together to create the frequently-changing and diverse menu that showcases Goodwood’s organic farm produce.
All the meat served at Farmer, Butcher, Chef is born, bred and butchered just yards away on Goodwood Home Farm.Not many can control every aspect of their produce in the way Goodwood can. From the fields where livestock graze to the in-house butchery and eventually to the kitchen – where the dishes are created – Goodwood oversees the whole process.
The butcher is directly involved in designing dishes according to what cuts are available. An original approach that means nothing is wasted. Not only does this show the utmost respect for the animals, but it allows guests to enjoy unusual and rare cuts, bringing nostalgic cooking back to life.
ENDS
Editor’s notes: Goodwood is a 12,000-acre sporting estate set in stunning Sussex countryside. Home to world class events such as the Festival of Speed, the Qatar Goodwood Festival and the Revival, it is also becoming a foodie destination. http://www.goodwood.com
About Farmer, Butcher, Chef: Goodwood’s latest food venture launched to rave reviews in late November 2016. Upon opening it was awarded the UK’s first-ever Royal Academy of Culinary Arts ‘Sustainable Food Philosophy Seal’.
About Goodwood Home Farm: Goodwood has been farmed by the family for over three hundred years and is one of the largest lowland organic farms in the UK. The present Duchess of Richmond was one of the founding members of the Soil Association and ran her kitchen garden on organic principles, passing this passion on to her family and the rest of the business.
About the Royal Academy of Culinary Arts: Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. http://royalacademyofculinaryarts.org.uk
For all media enquiries, images, interviews, please contact:
Goodwood Estate PR
Manfreda Penfold manfreda.penfold@goodwood.com / 01243 755000 / 07801 790 194
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