Farmer, Butcher, Chef

Chichester, West Sussex

Perched atop hills grazed by Sussex cows and Southdown lambs, the menu at Goodwood Estate’s farm restaurant
is a love letter to the butcher’s block. Garlicky lamb faggots and pork liver parfait offer a gentle introduction to nose-to-tail eating, but prepare to get messy if you go for the beef option – a bovine feast of goose skirt, flame-grilled heart and oxtail and tongue stew. For a (marginally) lighter meal, look to the earthy wood pigeon or the beef tri-tip in black treacle hollandaise. Round off your order with the cauliflower cheese side, a welcome and moreish vegetable interlude.

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