ly welcomes more than 2,000 diners every
month.
The concept behind the restaurant is sim-
ple, involving a lot of meat – beef, lamb or
pork – reared onsite at the estate's Home
Farm and taken to its own butchery before
heading to the restaurant kitchen. No ani-
mal leaves the estate, with a great deal of
control over the process. Dishes on the sea-
sonal menu can be planned according to the
cuts available, while the trio ensures that
almost every part of the animal is used.
Tim Hassell is the farmer in this set-up,
who has served as the general manager of
Home Farm for the past eight years. "It's
a 3,400-acre organic farm that doesn't use
pesticides or fertilisers, and all of the crops
grown here are used to feed the livestock,"
he explains. "Home Farm was one of the
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feed, and it remains one of the largest low-
land organic farms in the UK."
The Home Farm produces 21,000 litres of
milk, with some of it used to make Good-
wood's Charlton Cheddar, Molecomb Blue
and Levin Down cheeses. There are 200
part-Shorthorn milking cows, which is a
breed that originates from the 16th century,
while the beef cattle are a deep-red Sussex.
"All of our beef is hung for 28 days, which
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