Flying jetpacks doesn't have to just be a spectator sport at FOS, you can have a go at our very own Aerodrome!
Spectate from the chicane at the Revival to see plenty of classic cars going sideways as they exit this infamous point of our Motor Circuit.
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
Our gin uses wild-grown botanicals sourced from the estate, and is distilled with mineral water naturally chalk-filtered through the South Downs.
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
A temple-folly guarded by two sphinxes, the beautiful shell house was built in 1748 with collected shells and the floor made from horse teeth.
As the private clubhouse for all of the Estate’s sporting and social members, it offers personal service and a relaxed atmosphere
The bricks lining the Festival of Speed startline are 100 years old and a gift from the Indianapolis Speedway "Brickyard" in 2011 to mark their centenary event!
4 doors in the lodge were rescued from salvage and expertly split to ensure they meet modern fire standards before being fitted.
Easy boy! The charismatic Farnham Flyer loved to celebrate every win with a pint of beer. His Boxer dog, Grogger, did too and had a tendancy to steal sips straight from the glass.
Flying jetpacks doesn't have to just be a spectator sport at FOS, you can have a go at our very own Aerodrome!
Our replica of the famous motor show showcases the "cars of the future" in true Revival style
Spectate from the chicane at the Revival to see plenty of classic cars going sideways as they exit this infamous point of our Motor Circuit.
Our gin uses wild-grown botanicals sourced from the estate, and is distilled with mineral water naturally chalk-filtered through the South Downs.
Our replica of the famous motor show showcases the "cars of the future" in true Revival style
Legend of Goodwood's golden racing era and Le Mans winner Roy Salvadori once famously said "give me Goodwood on a summer's day and you can forget the rest".
Leading women of business, sport, fashion and media, take part in one of the most exciting horseracing events in the world.
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
The red & yellow of the Racecourse can be traced back hundreds of years, even captured in our stunning Stubbs paintings in the Goodwood Collection
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
Whoa Simon! A horse so determined and headstrong, he not only won the 1883 Goodwood Cup by 20 lengths, but couldn't be stopped and carried on running over the top of Trundle hill
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
Leading women of business, sport, fashion and media, take part in one of the most exciting horseracing events in the world.
Flying training began at Goodwood in 1940 when pilots were taught operational flying techniques in Hurricanes and Spitfires.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
"En la rose je fleurie" or "Like the rose, I flourish" is part of the Richmond coat of Arms and motto
Estate milk was once transformed into ice-creams, bombes, and syllabubs, and the Georgian ice house still stands in the grounds in front of Goodwood House.
Goodwood Motor Circuit was officially opened in September 1948 when Freddie March, the 9th Duke and renowned amateur racer, tore around the track in a Bristol 400
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
The first ever round of golf played at Goodwood was in 1914 when the 6th Duke of Richmond opened the course on the Downs above Goodwood House.
The first ever round of golf played at Goodwood was in 1914 when the 6th Duke of Richmond opened the course on the Downs above Goodwood House.
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
Flying training began at Goodwood in 1940 when pilots were taught operational flying techniques in Hurricanes and Spitfires.
We have been host to many incredible film crews using Goodwood as a backdrop for shows like Downton Abbey, Hollywood Blockbusters like Venom: let there be Carnage and the Man from U.N.C.L.E.
The Duke of Richmond holds the title of Duke of Richmond and Gordon. This title reflects the historical association with both the Richmond and Gordon families.
Built in 1787 by celebrated architect James Wyatt to house the third Duke of Richmond’s prized fox hounds, The Kennels was known as one of the most luxurious dog houses in the world!
Ensure you take a little time out together to pause and take in the celebration of all the hard work you put in will be a treasured memory.
The red & yellow of the Racecourse can be traced back hundreds of years, even captured in our stunning Stubbs paintings in the Goodwood Collection
The first ever round of golf played at Goodwood was in 1914 when the 6th Duke of Richmond opened the course on the Downs above Goodwood House.
Flying training began at Goodwood in 1940 when pilots were taught operational flying techniques in Hurricanes and Spitfires.
Our gin uses wild-grown botanicals sourced from the estate, and is distilled with mineral water naturally chalk-filtered through the South Downs.
A 20m woodland rue, from Halnaker to Lavant, was planted by our forestry teams & volunteers, featuring native species like oak, beech, & hornbeam
The iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
Goodwood’s pigs are a mix of two rare breeds (Gloucester Old Spots and Saddlebacks) plus the Large White Boar.
Whoa Simon! A horse so determined and headstrong, he not only won the 1883 Goodwood Cup by 20 lengths, but couldn't be stopped and carried on running over the top of Trundle hill
Whoa Simon! A horse so determined and headstrong, he not only won the 1883 Goodwood Cup by 20 lengths, but couldn't be stopped and carried on running over the top of Trundle hill
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
In her new BBC1 TV programme Country House Secrets, Mary Berry spends time with the Duke of Richmond and his family, delving into the history of food and entertaining at Goodwood. We caught up with her in between takes…
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GW: Mary, you have seen great changes in your lifetime. How do you think country house dining has changed at Goodwood over the years?
During my time at Goodwood I’ve been looking through a really interesting recipe book written by the daughter of the 7th Duke of Richmond, Lady Muriel Beckwith. It was inspired by her travels through France in the post-war years.
What’s interesting is that many of the ingredients you would imagine were essential for classic French cooking simply weren’t available at the time. For example, every recipe in the book has the choice of either butter or margarine, which I thought was most odd until I realised that it was written in 1951, when butter was extremely hard to come by. She had to offer an alternative.
It’s the same with the hollandaise sauce – because it’s after the War she couldn’t suggest the extravagance of egg yolks and all that butter, so instead she makes a white sauce and adds egg yolks to it, which is really rather clever and it makes you appreciate how difficult it was then.
Coq au vin is one of my favourites and in her recipe Lady Muriel suggests adding the blood to thicken it – not something I would do. However, another option is very similar to the one I do now, which is to reduce the sauce with wine. She also adds a drop of special brandy. The recipes are delightful - it’s fascinating to see what people were cooking at that time and how much we still cook some of these dishes from the past.
We’re interested in what the animals eat...if they have a good life, the actual food at the end of the line tastes an awful lot better. I have seen first-hand how important this is at Goodwood.
Mary Berry
GW: In another book written by Lady Muriel called ‘Tell Me Chef’, she writes: “In bygone times Haute Cuisine was only for a few. The modern housewife has changed this. The original recipe of a French Chef need no longer be a matter of awe.” How do you think the role of women in cooking changed over the last century?
In grand country houses before the War the lady of the house would give instructions as to what she wanted but had very little idea of how the cooking would actually be done. Susan, Duchess of Richmond, who I’ve just been cooking with, tells me that she went to a cooking school and learnt how to cook and so when she arrived here at Goodwood, she was prepared. She was really ahead of her time. In the past the lady of the House wouldn’t necessarily have known how to cook - there would have been hundreds of staff to do that for her. When Susan arrived here there was very little help, and crucially she had the knowledge of a year’s training so she was at a great advantage. They cooks couldn’t tell her they had spent doing three hours cooking something if it wasn’t the case. This was true for many women: where once only a chef could produce French cuisine, suddenly it was open to everyone.
GW: What, to you, is proper English cooking?
I think the biggest change we have seen in British cooking over the last few years is a growing desire to know where our food comes from. We’re interested in what the animals eat, where they are kept and how stressed they are. If they have a good life, the actual food at the end of the line tastes an awful lot better. I have seen first-hand how important this is at Goodwood. The farm here is organic throughout – and this really is the way things are going. This, of course, would have been the way things were always done – before the War and farming methods changed it.
GW: Is there any kind of dish that sums up England for you?
I always think of Roast Beef and Yorkshire pudding as being the classic British dish.
Interestingly, 30 years ago everybody fast roasted a leg of lamb but now we’re all cooking the cheaper cuts very, very slowly so that they become tender. I much prefer to slow-roast as produces such delicious-tasting meat, and of course this is exactly what Goodwood is doing at Farmer, Butcher, Chef.
GW: Do you have a favourite lesser-known cut of meat?
I know cheek is a new cut that everyone is slow cooking and people are using the forequarter of beef much more, which lends itself to this way of cooking.
Old fashioned handle or spring of pork (the upper part of the pig's foreleg - usually boned and rolled as a joint) is also so much better slow-cooked so it melts in the mouth.
GW: What have you enjoyed the most while you’ve been at Goodwood?
It’s very difficult to pick out a highlight. I went to a dinner during Members’ Meeting: the room was so unusual and beautiful, with grass laid out over the tables and then the wonderful surprise of motorbikes zooming through the front hall. You are in the middle of a conversation and all of a sudden there’s a slight draft as the door opens and before you know what is happening a motorbike shoots past.
I really enjoyed spending time with Susan, Duchess of Richmond and Gordon. She is exactly the same age as me and we reminisced about how things have changed and how we do things differently. I appreciate her love of animals and her efforts to take in battery chickens, nursing them back to health. What strikes me about Goodwood is that the whole house is in such pristine condition. The present Duke has done some amazing things including restoring the Egyptian Dining Room. Susan found the little crocodiles that were on the back of the original chairs tucked upstairs in the attic and brought them out so they could be restored. I am full of admiration for such endeavours and have loved getting to know the family a little.
The Goodwood Episode of Mary Berry's "Country House Secrets" is due to be aired on Sunday, February 2nd on BBC Two, at 11.30am.
goodwood newsletter
Goodwood Estate
cricket
Mary Berry
Lifestyle
Food