Behind the scenes at Goodwood estate

Isabeau Brimeau

Former digital producer for delicious. Izzy is a resident Kiwi and lover of all things cheese and pasta

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There’s more to Goodwood than the fast cars and sleek horses. We paid the West Sussex estate a visit for neither of these things, but the working organic farm that’s trying to change eating in Britain for the better.

We explored the farm, its livestock and the Farmer Butcher Chef restaurant. Photographer Andrew Montgomery captured the field to fork journey – take a long look.

Photography by Andrew Montgomery

Goodwood House stands tall and proud in the morning sun. Home to the Duke and Duchess of Richmond and Gordon, it’s an English country house with a family home feel.

Picture of Goodwood Estate house — Photography by Andrew Montgomery

The gorgeous green pastures of Goodwood estate are home to Sussex beef cattle. Here, farmer Tim Hassell checks up on the friendly beasts.

Image of cow and farmer in field — Photography by Andrew Montgomery

A pint of cold organic Sussex ale awaits its thirsty owner.

Pretty and pink – the farm’s pigs run free, foraging for food and enjoying the mud.

picture of pigs on a farm — Photography by Andrew Montgomery

Organic milk from the farm’s Shorthorn dairy herd is used to make these giant wheels of cheese. They come in three varieties: firm-textured charlton, creamy levin down and a rich molecomb blue.

Image of wheels of cheese — Photography by Andrew Montgomery

A pint of cold organic Sussex ale awaits its thirsty owner. The barley for the beer is grown on the estate and the beer itself is made at the nearby Hepworth Brewery.

Image of beer bottles and handles — Photography by Andrew Montgomery

Butcher Jon Hearn is hard at work preparing meat for Goodwood’s restaurant Farmer, Butcher, Chef. All the meat on the menu comes from animals reared and butchered on the farm.

black and white image of a butcher removing meat from a carcass — Photography by Andrew Montgomery

A prime cut of beef – a T-bone steak cooked to perfection. Crispy from being seared in a hot pan with melt-in-your-mouth flavoursome fat and a tender, juicy middle. It’s a steak deserving of a side of beef dripping chips and a glass of red.

Chef Darrob Bunn stands by a set table with mismatched chairs. Dainty vases filled with sprigs sit on the table, while a wallhanging of a crowned lion sways overhead.