Sustainable restaurant has spring on the menu

From left, University of Portsmouth head of brand strategy and corporate communications Emma Fields, Portsmouth FC commercial director Anna Mitchell, university governor and former Portsmouth FC President David Willan, football club CEO Mark Catlin and university vice chancellor Professor Graham Galbraith

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SPRING flavours will be on the menu at a newly-launched sustainable restaurant.

Farmer, Butcher, Chef at Goodwood is launching its new menu on March 20.

The menu will use fresh spring ingredients including wild garlic, broad beans and samphire with signature cuts of organic meat from nearby Goodwood Home Farm.

Chef Darron Bunn said: ‘Farmer, Butcher, Chef celebrates unusual cuts of meat that lend themselves to slow-cooking, which was perfect when we launched before Christmas. The challenge now is to keep delighting our fans with a seasonal twist on our dishes.’