The 90-cover restaurant at The Goodwood Hotel will close next week for a nine-week refurbishment before re-opening at the end of November under its new name The Farmer, Butcher, Chef.
Goodwood Estate includes Home Farm which supplies organic rare breed meats, milk, cheeses, ales and lagers to its food venues, including The Aero Cafe, Hound Lodge and private members' club The Kennels.
However, group executive chef Darron Bunn told BigHospitality he'd noticed the estate wasn't making the most of its 'farm to fork' philosophy so had come up with a way to champion it better.
"I know that nose-to-tail eating has been done, but genuinely that's what we practice here," he said. "The name of the new restaurant does what it says on the tin and will showcase what we do here better."
Zero waste
Bunn said The Farmer, Butcher, Chef restaurant's menu would be cleverly engineered to showcase all cuts of meat from the animals reared on the estate.
"We only process three cows a week, so we couldn't open a restaurant that had sirloin on the menu seven days a week and say it comes from the farm because we couldn't sustain that," he said.
"Doing it this way means we will have zero waste from our animals and it also means we can be competitively priced, which will encourage more frequent visits."
Horses and cars
Bunn said the new-style restaurant, which will be given 'exciting new decor' alongside the new name and menu, was a chance to showcase Goodwood's foodie credentials as well as its events.
"Lord March is heavily involved and is backing it," he said. "We think this is quite brave for Goodwood to do this standalone restaurant. It's a proper grown-up restaurant to showcase all that's great about Goodwood and show it's not just horses and cars."
The restaurant, which will also serve vegetarian and fish dishes, will open for lunch and pre-theatre dinners with a special butcher's platter featuring a mini-roast joint being served for Sunday lunch.
"We want to encourage people to come back and eat several times a week," said Bunn.