For the last two years, 5,800 bales have been recylced into the biomass energy centre to be used for energy generation
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.
Leading women of business, sport, fashion and media, take part in one of the most exciting horseracing events in the world.
Just beyond Goodwood House along the Hillclimb, the 2nd Dukes banqueting house was also known as "one of the finest rooms in England" (George Vertue 1747).
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.
From 2005 to present there has been a demonstration area for the rally cars at the top of the hill
Each room has it's own button to ring for James (your butler) whenever and whatever you need him for.
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
FOS Favourite Mad Mike Whiddett can be caught melting tyres in his incredible collection of cars (and trucks) up the hillclimb
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".
Nick Heidfelds 1999 (41.6s) hillclimb record was beaten after Max Chilton in his McMurtry Spéirling fan car tore it to shreds at 39.08s in 2022!
Our gin uses wild-grown botanicals sourced from the estate, and is distilled with mineral water naturally chalk-filtered through the South Downs.
For safety reasons F1 cars can no longer do official timed runs so instead perform stunning demonstrations!
Sir Stirling Moss was one of the founding patrons of the Festival of Speed, and a regular competitor at the Revival.
The red & yellow of the Racecourse can be traced back hundreds of years, even captured in our stunning Stubbs paintings in the Goodwood Collection
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.
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
The red & yellow of the Racecourse can be traced back hundreds of years, even captured in our stunning Stubbs paintings in the Goodwood Collection
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
From 2005 to present there has been a demonstration area for the rally cars at the top of the hill
Flying training began at Goodwood in 1940 when pilots were taught operational flying techniques in Hurricanes and Spitfires.
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.
"En la rose je fleurie" or "Like the rose, I flourish" is part of the Richmond coat of Arms and motto
Goodwood’s pigs are a mix of two rare breeds (Gloucester Old Spots and Saddlebacks) plus the Large White Boar.
Ray Hanna famously flew straight down Goodwood’s pit straight below the height of the grandstands at the first Revival in 1998
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.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
The iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
Flying training began at Goodwood in 1940 when pilots were taught operational flying techniques in Hurricanes and Spitfires.
Flying training began at Goodwood in 1940 when pilots were taught operational flying techniques in Hurricanes and Spitfires.
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.
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.
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 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 iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
As the private clubhouse for all of the Estate’s sporting and social members, it offers personal service and a relaxed atmosphere
Goodwood’s pigs are a mix of two rare breeds (Gloucester Old Spots and Saddlebacks) plus the Large White Boar.
A 20m woodland rue, from Halnaker to Lavant, was planted by our forestry teams & volunteers, featuring native species like oak, beech, & hornbeam
Testament to the 19th-century fascination with ancient Egypt and decorative opulence. The room is richly detailed with gilded cartouches, sphinxes, birds and crocodiles.
Goodwood’s pigs are a mix of two rare breeds (Gloucester Old Spots and Saddlebacks) plus the Large White Boar.
Testament to the 19th-century fascination with ancient Egypt and decorative opulence. The room is richly detailed with gilded cartouches, sphinxes, birds and crocodiles.
The Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
We are delighted to announce that Kevin King, MB INST. M, has joined the Goodwood Estate as Master Butcher. Here, Kevin shares his story and why he is excited to join the Goodwood team.
Estate
home farm
What is your background? Where were you before Goodwood?
I have been part of my family butchers (M S King and Son), which started in 1963 and successfully operated for over 50 years, specialising in carcass meats such as Lamb, Pork, and Beef. I started as a butcher boy in 1976 at the age of 13, moving into full-time employment in 1980. I learned butchery skills from my father and uncle, which enabled me to win competitions for handmade sausages. I was also vice president of the Portsmouth Butchery Association.
Years of working and learning in the shop gave me the knowledge to work with and advise Portsmouth City Council’s environmental health analysing department, which I found immensely interesting. Throughout my time in the family shop, I visited many farms, abattoirs, markets, and shows to further my knowledge. I managed the shop for many years and took over from my father when he retired. We were a huge part of the community, and this passion for helping and advising customers on cuts of meat for particular recipes and the best way to cook their purchases gave me great fulfilment in my role. I was also fortunate to be voted Portsmouth Butcher of the Year in 2016.
After deciding to close the shop, I took a role with Booker’s Cash and Carry as Butcher Manager. While working with them, I achieved a lifelong ambition of becoming a Master Butcher with the Institute of Meat. I received my award from Princess Anne, which was a momentous occasion and a memory I shall treasure. Bookers also gave me the opportunity to teach and train many aspiring butchers.
What do you love most about your job?
Now in 2024, I am fortunate to have been given the role of Master Butcher for Goodwood. Being able to return to my roots of carcass cutting, working with organic produce from farm to fork, is a dream come true. I will also be able to teach, train, and share my experiences with the young chefs and butchers of today. This is what I love about my new role at Goodwood. Butchery for me is an art that without its existence businesses would fail to thrive.
What are you most looking forward to at Goodwood?
To produce the finest Sausages and Burgers using Goodwood’s very own organic primal’s and to create a Butchery department the Estate will be proud of.
What is your favourite cut of meat and why?
It has to be the D cut rump of beef. If properly matured for 28 days plus, it becomes the most flavoursome piece of meat. I love to eat this medium rare with creamy mashed potatoes and vegetables.
What do you like to do to de-stress after your working day?
Outside of work, I like to spend time with my wife, daughters, and three grandsons. My hobbies consist of tending our allotment, swimming, singing, cooking, and supporting my local football club.
Any top tips you can share from your years of being a butcher?
Never cut towards yourself, just concentrate and take your time.
Use a sharp knife. A sharp knife is essential for clean and precise cuts. Blunt knives can tear the meat, affecting both the texture and presentation, and also put more pressure on yourself, which may result in injury.
Know your cuts. Familiarise yourself with the different cuts of meat and their ideal cooking methods.
Estate
home farm