Stage – Goodwood
2 AA Rosette
As is synonymous with the name ‘Goodwood’, the estate is the proud home to some of the country’s finest sporting facilities. With motor racing at the forefront, golf, horseracing, aviation and shooting all play a vital role in the estates sporting calendar. Having the benefit of being set over 1200 acres of spectacular West Sussex countryside, the estate lends itself to those looking for an alternative luxury getaway where food, sport and the beautiful scenery go hand in hand.
Goodwood prides itself on being the largest organic farm in the south of England. Such a privilege is a huge advantage to the chefs lucky enough to work in their kitchens and benefiting from the estates very own livestock, dairy products and fruit & veg. All of which, including the livestock has complete traceability from “field to plate”
When it comes to eating at the Goodwood, guests are spoilt for choice. The Main hotel boasts the 2 AA Rosette restaurant ‘The Richmond Arms’, the buzzing brasserie style restaurant the ‘Goodwood Bar & Grill’ and the traditional British ‘Richmond Arms Bar’ where you can enjoy Champagne & a Platter Board.
If guests are looking for something a little different and a place to entertain then they can take advantage of the spectacular Goodwood House which stages private events, seminars, conferences and weddings.
However, if you’re a member of any of the sporting facilities within Goodwood you can take advantage of the stunning private members club, ‘The Kennels’ which serves fantastic locally sourced food and was the location for this month’s stage.
As mentioned, I was lucky enough to spend the day in the kitchens at the private members club, ‘the Kennels’. From the moment I arrived I was welcomed by all the team. This part of the estates culinary excellence is under the guiding hand of Head chef Richard Judd whose background includes working with the infamous 3 Michelin star chef, Pierre Gagnaire.
During the mornings Mis en plas it became clear the emphasis was to let the fantastic home grown produce speak for its self. None of the dishes were made overly complicated and each plate that leaves the pass is executed to perfection.
For me, the stand out dish of the day was the smoked venison. Smoked just 100 yards from the kitchen, using their own smoking chips the flavour was stunning. Perfectly smoked, yet still keeping the flavour of the venison with a butter like texture – A definite must should you find yourself passing!
It was a real pleasure to work with such passionate chefs who genuinely care about what they do and the food that leaves their kitchen. Having listened to stories of mushroom foraging and seeing the fresh fish come straight in from the boat it was clear that this is a great place for any chef to learn and become part of a well established, professional and passionate team.