The People

Our farmer places the wellbeing and welfare of his animals at the heart of all he does. Our butcher believes in ‘doing things the old-fashioned way’, using every cut of meat from the animal is the secret to our chef's unique approach to the menu.

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.

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.

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.

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.