Autumnal vibes take over at Farmer, Butcher, Chef
As the nights draw in, there is no better time to tuck into the new Autumn menu at Farmer, Butcher, Chef on the Goodwood Estate.
Launched this week, the new menu features indulgent slow-cooked meat and pies that are perfect for this time of year. Feast on rich dishes such as Baked Potato Mousse with pulled organic beef shin, Haunch of Lamb with celeriac bake, baby kale and girolles and a delicious Shallot Tart with truffle, Levin Down cheese and pickled elderberries.
The signature Butcher’s Boards have been updated to reflect the changing seasons, including a lamb shank hot pot on the Lamb board and a glazed peppered brisket on the Beef board.
Round off the meal with a Tipsy Cake served with quince sorbet or the legendary Apple Crumble Soufflé.
Goodwood’s group executive chef Darron Bunn says: “The unusual cuts of meat that we have become famous for really lend themselves to slow-cooking, so this is definitely my favourite season. Autumn is the best time to discover what we do here at Farmer, Butcher, Chef.”
Inspiration for Goodwood’s latest food venture, which is located next to The Goodwood Hotel, comes from the relationship between farmer Tim Hassell, butcher John Hearn and chef Darron Bunn. They work together to create the frequently-changing and diverse menu that showcases Goodwood’s organic farm produce.
All the meat served at Farmer, Butcher, Chef is born, bred and butchered just yards away on Goodwood Home Farm. Not many can control every aspect of their produce in the way Goodwood can. From the fields where livestock graze to the in-house butchery and eventually to the kitchen – where the dishes are created – Goodwood oversees the whole process.
The butcher is directly involved in designing dishes according to what cuts are available. An original approach that means nothing is wasted. Not only does this show the utmost respect for the animals, but it allows guests to enjoy unusual and rare cuts, bringing nostalgic cooking back to life.