Since lockdown lots of local producers have seen their Order sheets been massive effected by the shutting down of the hospitality trade and DEFRA have reported a carcus imbalance, with the steaks and specialist cuts that usually come to us being not used. I would like to highlight this and the local producers that have had like us to change their business model overnight.
Each week our specials will try to highlight a local producer, which you can now in many cases by from direct. Last week was Chalkstream Trout, and the fish cakes we produced were very popular and this week we look at the Goodwood Estate, West Sussex.
Goodwood is committed to the care of the soil, using a traditional system that provides ideal conditions for increasing the natural flora and fauna across the Estate. The Home Farm is one of the largest lowland, mixed organic farms in the UK and has been supplying food to the Dukes of Richmond for the last 300 years. It achieved full organic status in 2004, although the concept that the Estate could be farmed organically originated in the 1950s, very much as a result of input from the present Duchess of Richmond who ran her kitchen garden on organic principles and was one of the first members of The Soil Association.
Home Farm is set at the heart of the 12,000 acre Sussex estate at the foot of the South Downs. Between the hustle and bustle of festivals, horse racing and motor sport, Farm manager Conor Haydon gets on quietly with his work. Conor has farming running in his blood; born and bred in Arundel his family have a livestock farm, producing dairy and meat. So it was inevitable he would follow in the family business. After leaving school and doing a levels Conor traveled to Australia & New Zealand to gain farming more experience and then returned to Shropshire to do a BSC degree in agriculture.
Then after working in fruit farming he decided he missed mixed farming and the lure of returning south and working at Goodwood was too good to turn down. Starting as Assistant gram manager 4 years ago working under Tim Hassel, the opportunity to become farm manager became available when Tim left to pastures new. Conor has a fantastic team which produce some of the best meats and dairy in the area which all benefit from being organic. He works closely with John the butcher and Zoe the wholesale farm manger. On his day off Conor enjoys nothing more than enjoying a pint of Guinness in The Star and Garter.
So if you’re looking for some quality meat the farm shop has opened its doors to the public, make sure you take advantage of some lovely steaks or a more unusual cut, I can help you with a recipe.
For this week only (18th May) we have a special Goodwood meal for collection.
Confit Goodwood estate pork belly, with buttered greens cabbage, cider Sauce, apple purre and dauphinoise potatoes £14
Sticky toffee pudding, butterscotch sauce £4
Avaible to pick up on Friday or Saturday am.
To order, simply email firstname.lastname@example.org with your name and details.