Food + Drink

Spring has sprung at Farmer, Butcher, Chef

New menu available from 2nd April 2019

Farmer, Butcher, Chef today (WED 2nd April) launches its delicious new spring menu with all the beef, pork and lamb reared yards away on Goodwood Home Farm.

Available now, the latest springtime offering is bursting with fresh, seasonal ingredients including wild garlic, watercress and spring carrots sitting alongside signature cuts of organic meat.

The original dishes on the menu include: Lamb Belly teamed up with cavolo nero, celeriac and spring carrots; and Goodwood Roasted Wood Pigeon paired with mushroom puree, beetroot and cherries.

Seasonal additions to the pudding menu are Carrot and Cardamon Cake; gluten free Dark Chocolate Cake; and Clementine and Cranberry Baked Alaska

Goodwood’s group executive chef Darron Bunn says: “With the warmer weather and longer days it is finally time to come out of hibernation, pack away your coats and pop along to the Farmer, Butcher, Chef for some mouth-watering new spring dining. Our new seasonally inspired menu embraces all the fantastic elements of the season with some lighter tasting dishes showcasing our signature home-reared organic Goodwood meat.”

The spring menu also includes Pork Collar served with cipollini onion and roasted savoy heart; and Ash Crusted Tri Tip of Beef with oyster mushrooms and black treacle hollandaise.

Inspiration for Goodwood’s Farmer, Butcher, Chef, which is located next to The Goodwood Hotel, comes from the relationship between farmer, butcher and chef. They work together to create the frequently-changing and diverse menu that showcases Goodwood’s organic farm produce.

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.

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