the butcher's board, which is the story of an
animal on a plate. It has a bit of everything:
prime cuts and some more unusual things,
which you may or may not have tried. We do
one of those for beef, pork and lamb."
It really is a meat lover's paradise, but the
menu does cater to everyone, with a small
number of vegetarian and seafood dishes.
"We source everything locally, but often
have to choose suppliers that are further
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need to cater to very large numbers," Bunn
continues. "All of our dishes use seasonal in-
gredients. Our chefs are also very keen for-
agers: we have wild garlic, mushrooms and
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have Goodwood chickens too, and it's some-
thing we're looking into, but nothing is con-
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ale and lager can be sampled here too if you
like."
For those arriving at the estate in early
August for the Qatar Goodwood Festival,
the event's own hospitality and dining may
be enough, but for something more in keep-
ing with the surrounds, and the heritage
and history of the site, perhaps it would be
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wood, literally thanks to the cattle raised on
its organic crops.
