The People
Our farmer, butcher and chef make up an award-winning team. Paul, John and Darron work closely together, regularly exchanging ideas and chatting about what produce is available, to allow our customers to enjoy the most delicious-tasting beef, pork and lamb. Each one plays their part in bringing exceptional produce from our farm to your table.
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Paul Dovey, Farmer
Paul Dovey, the farmer at Goodwood Home Farm, was one of the very first batch of students to study Organic Agriculture at college (he attended Broomfield at Derby College during the 1990s). The course was set up by the Soil Association, so Paul benefitted from being in at the start of the modern wave of the organic movement.
Since then, he’s always worked in organic farming, both in this country and internationally, and is thrilled to have landed his dream job at Goodwood.
Read more Read lessJohn Hearn, Master Butcher
Drafted in three years ago to start the in-house butchery at Goodwood Home Farm, John is qualified as a Master Butcher – a qualification that is rare, as supermarkets have devastated the butcher’s trade. He has travelled the world using his craft, but feels most at home at Goodwood where he is able to fulfil his childhood dreams of running a traditional butchery that values the welfare of the animals and puts every cut of meat to good use.
He first decided to become a butcher when he was 10 years-old, living in Wales. There was a butcher’s shop opposite his house and he was fascinated by the noise, the smells and the activity. He started helping out, delivering orders on a bicycle, and soon was working there full-time aged just 14. It was a traditional shop, that did things ‘the old-fashioned way’, using every cut of meat to make dripping, lard, pies and pasties.
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Darron Bunn, Executive Chef
Darron’s career began on the 26th floor of the Hilton Park Lane, where he landed a job as commis chef at The Windows restaurant. He spent two years at three Michelin-starred Chez Nico, before working at the infamous three Michelin-starred restaurant Marco Pierre White, learning from one of the culinary masters of a generation. Wishing to stay with his mentor, Darron was appointed the Head Chef at Marco’s Criterion Restaurant at just 25 years old.
Darron, now married with a baby, bought The Greyhound, in Stockbridge, with a friend and within 18 months it was awarded a Michelin Star. A few other projects followed, leading to another Michelin star. On a farm visit to Goodwood he was approached by former CEO Alex Williamson to become executive chef for the estate and he hasn’t looked back since. Darron has brought a new flavour to Goodwood, ensuring our award-winning Home Farm produce remains at the heart of everything we do.
A sensational food experience
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Please note that Farmer, Butcher, Chef adds a discretionary service charge to all customers' bills.