with oregano and served with fennel, celery
and raisins; and cured ox heart, served with
crispy oysters, beetroot and tarragon."
Farmer, Butcher, Chef is located on the
HVWDWHQH[WWRWKHKRWHOLQDƮLQWEXLOGLQJ
dating back to the 1780s, which used to
be a coaching inn. It attracts a lot of visi-
tors locally, as well as those coming for the
events, who marvel at the estate memora-
bilia adorning the walls. Previously, it was a
gastropub called the Richmond Arms. "It's
DOVRWKHƬUVWUHVWDXUDQWLQWKH8.WRRE-
tain a Sustainable Food Philosophy Seal,"
Bunn adds. "That's a seal of approval from
the Royal Academy of Culinary Arts (RACA),
The grounds at Glorious Goodwood.
