Unique restaurant opens on estate using farm’s meat

From left, farmer Tim Hassell, executive chef Darron Bunn and master butcher John Hearn, outside the new restaurant ''Picture: Sarah Standing (161562-6757)
From left, farmer Tim Hassell, executive chef Darron Bunn and master butcher John Hearn, outside the new restaurant ''Picture: Sarah Standing (161562-6757)
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A NEW dining experience that celebrates organic beef, pork and lamb is due to open on the Goodwood Estate.

Farmer, Butcher, Chef, at Goodwood Hotel, Chichester, will open its doors tomorrow.

The restaurant, which uses meat reared less than a mile away on Goodwood Home Farm, will be the first in a group of nationwide venues to receive the Royal Academy of Culinary Arts ‘Sustainable Food Philosophy Seal’.

Inspiration for Goodwood’s latest food venture 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 award-winning farm produce.

The butcher is directly involved in designing dishes according to what cuts are available, meaning nothing is wasted, allowing guests to enjoy unusual and rare cuts, cooked in an adventurous way.

Darron said: ‘This restaurant is the embodiment of everything that we do at Goodwood, celebrating our slow-grown livestock and ensuring we use every part of the animal.

‘Working so closely with the farmer and the butcher is a totally new approach for me, where the availability of produce dictates our menu and dish design.

‘The passion that goes into the welfare of the animals at Goodwood Home Farm is inspiring.’

John Williams MBE, executive chef of The Ritz and chairman of the Royal Academy of Culinary Arts, said: ‘Sustainability is a big issue and at the top of the food industry’s agenda.

‘As the professional association for chefs, it is our role to encourage members to demonstrate an environmental approach to its food philosophy which covers the diverse scope of sustainability.

‘This includes local and seasonal, bio-friendly, recycling and waste management and communality as well as a strong ethical approach to animal husbandry, butchery and cooking.

‘Goodwood is a great example of a business that delivers on the range of the Royal Academy’s philosophy in a humane and sustainable way.’

The Royal Academy of Culinary Arts plans to roll out its Sustainable Food Philosophy Seal nationwide. Restaurants will have to abide by up to six key principles in order to qualify.

Farmer, Butcher, Chef, formerly The Richmond, has undergone extensive refurbishment.

The building dates back to 1780 and was once a coaching inn used to accommodate the many guests of Goodwood House. For more go to goodwood.com/estate/farmer-butcher-chef/ or to book call 01243 755070.