Farmer, Butcher, Chef on the Goodwood Estate celebrates 1st anniversary with Tom Kerridge
Available for one night only on December 4, 2017, Tom’s indulgent three-course menu has been inspired by Goodwood. It will feature the organic beef, pork and lamb reared just yards away on Goodwood Home Farm.
One of the most humble and inspirational Michelin-starred chefs in the UK today, Tom shares Goodwood’s passion for provenance. He was impressed with the way the team at Farmer, Butcher, Chef work closely together to ensure the entire food journey is sustainable.
Goodwood’s group executive chef Darron Bunn says: “Tom is a friend of Goodwood. I’m really happy to be celebrating our first year in business with such a high calibre chef. He totally gets what we do here at Farmer, Butcher, Chef and is a great advocate of our farm and butchery. I’m looking forward to seeing how we have inspired him to create some unique dishes. It’s going to be a cracking evening.”
Details of the Tom Kerridge event at Goodwood:
Date: Monday, December 4, 2017
Time: From 7pm
Price: £85 per person, includes a glass of English sparkling wine on arrival and a three-course dinner (with a few surprises). Tickets will go on sale on November 3, 2017. To book, visit: www.goodwood.com or call 01243 755070.
Farmer, Butcher, Chef, located next to The Goodwood Hotel, was inspired by 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.