Farmer, Butcher, Chef
At Goodwood, sustainable, eco-friendly farming is part of our heritage and how it’s always been done: our lambs, cows and pigs graze just around the corner from our exciting restaurant on luscious green grass within the Estate’s 12,000-acres. Lovingly looked after by our farmer, our livestock are fed on a purely organic diet, butchered on-site by our master butcher and transformed into genuinely delicious dishes by our imaginative chef.
Housed in the original coaching inn, now the Goodwood Hotel, where guests have been entertained since 1780, the Farmer, Butcher, Chef restaurant is a showcase for the finest quality home-grown organic meat, dairy and ales.
The Kennels was built in 1787 by celebrated architect James Wyatt to house the third Duke of Richmond’s prized fox hounds. Today, The Kennels operates as the central clubhouse for all of the Estate’s sporting and social memberships.
The classical Regency-style building mixes traditional character and contemporary style and has two dining rooms; The Restaurant, which serves delicious seasonal dishes, much of which comes from Goodwood Home Farm; and The Bar, serving lighter snacks or afternoon tea. Both enjoy splendid views across the spectacular parkland up to the racecourse.