13 APRIL 2022
Goodwood’s finest chefs from across the estate took over the restaurant at Chichester College for one night to serve up a memorable four-course menu to students and diners.
Aided by 18 of the college’s catering and hospitality students in the West Sussex kitchen, the Goodwood chefs planned a bespoke menu for 60 restaurant guests using locally sourced ingredients.
The ‘take over’ project is part of a new relationship between Goodwood and Chichester College, which involves the estate chefs providing mentoring and real ‘on the job’ work experience.
Goodwood Entertaining and Hospitality Managing Director Andrew Coggings commented: “The catering students were fantastic at assisting with a demanding menu and dealing with the pressure of a sold-out event. These students are our future and we are privileged to be able to work with them.”
Canapés were organised by Mike Watts, Head Chef at Goodwood House and included beef carpaccio with rosemary mayonnaise and parmesan. Served alongside juniper cured salmon with pickled radish, mustard and dill, Charlton gougères (choux pastry) and mushroom duxelles.
Goodwood Group Executive Chef Alan White oversaw the starter of pork cheek, scallop, black pudding, roast apple, charred leek and sage which was served alongside treacle bread and whipped butter.
“It was a remarkable night, inspiring the next generation of amazing talent in our industry, which has suffered over the past two years. Chichester College has a fantastic set up, with state of-the-art kitchens for the students, which operates a real restaurant, giving catering students an experience that is as close to the real thing as possible,” added White.
The second course of pan roasted sea bass fillet with sea herbs, mussels and saffron broth with wild garlic oil was prepared by Goodwood Hotel’s Bar & Grill Head Chef Andrew MacKenzie.
This was followed by herb crusted lamb rack, confit belly, wild garlic gnocchi, carrot and black garlic’ which was served under the guidance of Dan Turner, Head Chef at Goodwood’s member’s club The Kennels. Turner is also a former Chichester College student.
The evening was rounded off with dessert course created by Goodwood House’s head pastry chef Richard Bingham. He produced a ‘trio of rhubarb’ involving rhubarb and ginger cake, rhubarb crumble ice cream and champagne rhubarb compote.
In addition, the Goodwood chefs brought its own apprentice chefs Lola Mayhead and Ellie Hawley to assist with preparations on the evening.
ENDS
Editor’s notes:
Inspiration for Goodwood’s Farmer, Butcher, Chef, which is located next to The Goodwood Hotel, comes from the relationship between farmer, butcher and chef on the estate. They work together to create the frequently-changing and diverse menu that showcases Goodwood’s organic farm produce.
About Farmer, Butcher, Chef:
The butcher is directly involved in designing dishes according to what cuts are available. An original approach that means nothing is wasted. Not only does this show the utmost respect for the animals, but it allows guests to enjoy unusual and rare cuts, bringing nostalgic cooking back to life.
Farmer, Butcher, Chef won the Gold “Restaurant of the Year” 2021 Award in the Beautiful South Awards for Excellence, organised by Tourism South East.
About Goodwood Home Farm:
Goodwood has been farmed by the Dukes of Richmond for over three hundred years and is one of the only self-sustaining organic farms in the UK. The Duke of Richmond’s mother Duchess Susan, was one of the founding members of the Soil Association and ran her kitchen garden on organic principles, passing this passion on to her family and the rest of the business.
For all media enquiries, images, interviews, please contact:
Goodwood Entertaining and Hospitality PR Manager
Rebecca Mowling rebecca.mowling@goodwood.com / 01243 755000
