The People
Our farmer, butcher and chef make up an award-winning team. Paul, John and Alan 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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Alan White, Executive Chef
Alan discovered his passion for food as a teenager, after watching the ground breaking television cooking show Take Six Chefs in the 1980s, which featured culinary superstars such as Albert Roux, and Marco-Pierre White.
Determined to pursue a career as a chef, Alan landed his first job at St Catherine’s Lodge, a seafront hotel in Hove, East Sussex, days after finishing top of his class at catering college.
A year later Alan moved on from his comis chef position to chef de partie at St Pierre Hotel and Country Club in Chepstow and the five-star Midland Hotel in Manchester.
Working up the kitchen ladder, Alan became sous chef and senior sous chef at Forte Crest Hotels in Walsall and Coventry followed by a move to St Pierre Park Hotel in Guernsey, which held two rosettes.
A sensational food experience
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Please note that Farmer, Butcher, Chef adds a discretionary service charge to all customers' bills.