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Goodwood's sustainable restaurant
Farmer, Butcher, Chef is our exciting, flagship restaurant located just yards from Home Farm. It is the final stage in a unique process dedicated not only to showcasing our meat in terms of flavour, quality and provenance, but also to achieving the very best yield from our livestock. Goodwood has been farmed by the family for over three hundred years and is one of the only self-sustaining organic farms in Europe. These organic principles enable our farmer to produce the best-tasting beef, pork and lamb, all of which are reared right here. Our customers will travel farther than their food.
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The Menu
Nowhere else can control every aspect of their produce in the way we can. Our butcher is directly involved in designing dishes according to what cuts are available. An original approach that means nothing is wasted. The Butcher’s Boards are an imaginative way to enjoy our beef, pork and lamb: they highlight different cuts served in a variety of tasty dishes. The frequently changing menu champions seasonal English fare, showcasing our own produce along with selected ingredients from local suppliers.
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The People
Our farmer Paul places the wellbeing and welfare of his animals at the heart of all he does. John, our master butcher, has been working steadfastly at our in-house butchery for the past three years – his belief in ‘doing things the old-fashioned way’ and using every cut of meat from the animal is the secret to our chef, Darron’s, unique approach to the menu. Darron has previously won two Michelin stars and is passionate about bringing nostalgic cooking back to life in all of our dishes.
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The Farm
Goodwood has been farmed by the Dukes of Richmond for over three hundred years. Susan, Duchess of Richmond was one of the Soil Association’s earliest members. Her belief in organic food and for proper animal welfare were instrumental in Home Farm becoming the first 100% organically fed dairy in the country.
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The Produce
Our award-winning organic produce is the inspiration behind the menu at Farmer, Butcher, Chef. All our animals are born and bred on the Estate and include the deep-red Sussex beef cattle, an ancient flock of Southdown lambs and some hardy outdoor pigs, which are a mix of two traditional breeds.
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The History
Farmer, Butcher, Chef can be found on the same spot that Goodwood has been entertaining guests since 1780; the original coaching inn was called Waterbeach Inn, as centuries earlier the sea had reached this far. The inn was next door to a huge seven-acre walled vegetable and flower garden - the perfect pit stop for visitors to Goodwood House, as well as locals wanting a pint of ale.
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Style and Taste
Farmer, Butcher, Chef Restaurant and Bar exudes warmth and character, from the beautiful furnishings to the extensive collection of Goodwood memorabilia, and Goodwood's 300 years of farming.
Interior design has been created by the talented Cindy Leveson of Leveson Design, from the cosy snug and the inviting fireplace, the relaxing bar to the distinctive decor of the restaurant.
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Award Winners!
We are absolutely delighted to announce that we are Gold Winners of the Restaurant, Cafe and Tea Room of the Year at this year's Beautiful South Awards.
The winners were announced in a virtual event ceremony on 4th March, hosted by Andrew Mosely from The Grand Hotel, Brighton and Fran Downton from Tourism South East.
Opening Times
Restaurant
Lunch
Thursday to Sunday
First seating time 12:00
Last seating time 14:30
Sunday lunch times are currently 12:00 until 14:30 last order
Dinner
Monday to Sunday
First seating time 18:00
Last seating time 21:30
A sensational food experience
Call
01243 755070
or use our contact form to find out more or to make a reservation. Trying to locate us? See here for directions
Please note that Farmer, Butcher, Chef adds a discretionary service charge to all customers' bills.