Farmer, Butcher, Chef to open at Goodwood

Goodwood's new restaurant opens next week (November 24) and celebrates what it does best.

Thursday, 17th November 2016, 7:00 am
Updated Thursday, 7th June 2018, 6:18 pm
Butcher John, farmer Tim and chef Darron Picture: Matt Hind
Butcher John, farmer Tim and chef Darron Picture: Matt Hind

Farmer, Butcher, Chef marries the expertise of farmer Tim Hassell, butcher John Hearn and chef Darron Bunn, and the organic beef, pork and lamb reared less than a mile away on Goodwood Home Farm.

Mr Hassell said: “We always used to have meetings on a Friday about what meat or produce we had coming up and it grew from there really.”

Mr Bunn explained: “This restaurant is the embodiment of everything that we do at Goodwood, celebrating out 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 the produce dictates our menu and dish design.”

Working together the approach is that nothing should be wasted with the aim to introduce unusual cuts of meat to customers such as lamb belly, pork collar and pig jowl. The introduction of different cuts works on the expertise of the three involved.

Mr Hearn said: “Darron wanted to use ox cheeks for a recipe but we only have a limited amount.

“I worked with him and showed him a particular cut of shin that cooks in the same way but we have more of it.”

The restaurant will be the first in a group of nationwide venues to receive the Royal Academy of Culinary Arts ‘Sustainable Food Philosophy Seal’.

This award recognises Goodwood’s ongoing efforts to remain ethical when it comes to rearing livestock.

Mr Hassell added: “Our animals are bread for the taste and not for the yield.

“It is about producing quality meat.”

The new venture has seen an overhaul of the Richmond Arms, revamped kitchen and new front of house staff.

The restaurant opens on Thursday, November 24.

For more information visit

Farmer, Butcher, Chef will feature in January’s etc Magazine

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