The Goodwood Hotel: Autumn Breaks

GO O D W OO D JOURNAL AUTUMN WINTER

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SEASONAL HIGHLIGHTS For family, for friends , for fun

IN THIS ISSUE: G E T T I N G C O S Y FOR T H E C OL D S P E L L

F O R F A M I LY, F O R F R I E N D S , F O R F U N .

AU T UMN AT

AND

WINTER

GO O DWO OD

T H I S A U T U M N , E N J OY T H E B E S T O F T H E S E A S O N AT G O O D W O O D, W I T H N E W E X P E R I E N C E S , F I N E H O M E F A R M P RO D U C E A N D T H E C O M PA N I O N S H I P O F F R I E N D S A N D F A M I LY.

That special calm of an Autumn morning Mist rising gently over the South Downs Glimpses of ancient woodland The sound of birdsong The smell of cool, fresh air A stroll in the English countr yside Hedgerows rich with Autumn’s bounty Surrounded by colours of red and gold Rich game and mellow red wine A fire lit in the hearth Shared memories of special times The pleasure of time spent together

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A U T U M N / W I N T E R 2 014

INDEX I N T RO D U C T I O N

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DAT E S F O R YO U R D I A RY

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HERBAL HARMONY

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AUTUMN RECIPES

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T H E S H O OT

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GOOD FOOD GOOD WINE

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B R E A K FA S T C L U B

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T H E S P I R I T O F R E V I VA L

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TIME FOR TEA

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N AT U R E R E V I S I T E D

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T H E T R E E S AT G O O DW O O D

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S C H O O L’ S O U T

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CHRISTMAS

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NEW YEAR’S EVE

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N OT E S

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DATES F OR YOUR D I A RY SEPTEMBER

20

CLAY PIGEON SHOOT AT THE KENNELS

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GOOD FOOD GOOD WINE DINNER AT THE KENNELS

Needing a keen eye and quick reactions.

Indulgent wines from around the world paired with delicious Goodwood venison.

O C TO B E R

4-5

GROW, COOK, EAT AT WEST DEAN GARDENS

5

BREAKFAST CLUB

11-12

AUTUMN COUNTRYSIDE SHOW AT WEALD & DOWNLAND OPEN AIR MUSEUM

Celebrate the best of British harvest.

Hot Hatch Sunday.

Experience teams of heavy horses and the abundance of harvest time.

UNTIL

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UNTIL

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TIME FOR TEA AT GOODWOOD HOUSE Decadent dining in the exquisite surroundings of Goodwood House.

PALLANT HOUSE GALLERY EXHIBITION : THE SCOTTISH COLOURIST JD FERGUSSON The first major retrospective in 50 years.

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4

HALF TERM COMMENCES Fun sporting activities for children inside and out.

N OV E M B E R

2

BREAKFAST CLUB

2

HALF TERM ENDS

15-16

Vee Power Sunday.

CHRISTMAS MARKET AT WEALD & DOWNLAND MUSEUM Hot chestnuts, seasonal treats and live festive music.

DECEMBER

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CHRISTMAS EVE

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CHRISTMAS DAY

Start your Christmas at Goodwood.

Bring friends and family together and share an Estate feast at the Richmond Arms.

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BOXING DAY

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NEW YEAR’S EVE

Enjoy a private tour of Goodwood House.

Celebrate the start of 2015 in style.

5

HERB AL HARMONY BREAKS

WHERE

WILD THINGS ARE

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W

ith the Estate hedgerows abundant with a rich bounty ready for the season ahead, take a Good Walks map and explore the beauty of this spectacular Estate at your own pace accompanied by a fascinating Wild Food Guide which identifies some of nature’s produce that is used in dishes at the Richmond Arms Restaurant. From the rich reds of rosehips, to the deep purple of elderberries, nutty brown field mushrooms, polished cobnuts and plump sweet chestnuts, Head Chef, Simon Wills has created a selection of mouthwatering dishes that evoke the rich depth of flavour achievable at this time of year – an absolute delight!

Complete your stay with an Elemental Herbology treatment at The Waterbeach.

Using natural, organic ingredients, treatments are designed to work in tune with both your body and the seasons – a truly natural break.

Look out for tempting, wild flavours on the menu at the Richmond Arms: Goodwood Cheeses with Ar tisan Apple and Cobnut Bread, Goodwood Venison, Bacon, Smoked Goodwood Chestnuts and Horn of Plenty with Poached Heirloom Pear, Sea Buckthorn and Frozen Yoghur t, Blood Orange Curd, Douglas Fir Ice Cream and Oat Crumbs.

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G O O D W O O D M U T TO N W I T H C E L E R I A C , S E A P U R S L A N E A N D PICKLED ELDERBERRIES Serves 4 PICKLED ELDERBERRIES: Salt the berries and leave for 3 weeks.

Rinse and vacuum pack with apple balsamic vinegar.

Pickle for 6 weeks.

BRINE: 2 litres cold water 50g Demerara sugar 150g fine salt 1 sprig thyme 1 sprig rosemar y 1 bay leaf 1 star anise 2 garlic cloves, crushed 1 lemon, peel only 1 tsp cream of tartar 5g salt

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METHOD: Mix all the brine ingredients together in a saucepan and bring to a simmer, to dissolve the sugar and salt.

Cool, then submerge the shoulder of mutton into the brine, cover and place in the fridge for 24 hours.

Take the mutton shoulder out of the brine and pat it dr y.

Reser ve the brine for the rumps.

Heat the oil in a heavy pan on a high heat and fr y the meat pieces for 2-3 minutes, or until the outer flesh is dark brown and starting to caramelise.

Put the meat into a pressure cooker and cover with chicken stock.

Heat the cooker until it reaches full pressure and cook for 45 minutes.

Remove the pressure cooker from the heat and leave to cool slightly.

Strain the juices into a clean saucepan.

Reduce by two-thirds, or so that it can coat the back of a spoon.

Flake the meat and add 150ml of the reduced stock and mix well.

Reser ve the remaining reduced stock.

Season.

Place three layers of cling film onto a work surface.

Shape the mutton mixture into a cylinder shape and place in the middle of the cling film.

Wrap the film tightly around the mutton mixture and twist the end several times.

Roll the mutton mixture to achieve a smooth 8cm cylinder.

Chill in the fridge for several hours.

Slice into 4 disks.

SHOULDER OF MUTTON: 1kg boned mutton shoulder 1 tbsp olive oil 1 litre chicken stock RUMP OF MUTTON: 2 mutton rumps 1 tbsp olive oil

Put in brine for 2 hours and pat dr y.

Vacuum pack with the olive oil and cook sous vide for two hours.

Finishing the Mutton Remove the rumps from their vac bags, dr y and briefly grill over charcoal to colour.

Leave to relax.

Fr y the shoulder slices to colour both sides.

Car ve the rumps and ser ve on the shoulder meat with the reser ved reduced stock which has been sharpened with some of the elderberr y pickling juice.

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C L AY P I G E O N S H O OT I N G

F

or a truly authentic, autumnal countr y experience, enjoy clay pigeon shooting surrounded by the glorious woodland of the Goodwood Estate. Incorporating the great outdoor s with skill and determination, your clay pigeon shoot is a thrilling experience demanding calm concentration, a keen eye and quick reactions.

20 SEPTEMBER

WINE TAS TI N G

D IN N E R

T

he good things in life: good wine and Goodwood Estate produce, what could be better on a late Summer’s evening?

Join this unique experience at private Member’s clubhouse, The Kennels, for a relaxed evening of wines from around the world followed by a mouthwatering dinner of Goodwood venison, the perfect accompaniment to the perfect glass of wine.

24 SEPTEMBER

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BREAKFAST CLUB MEETINGS

GET U P GO AND

S

ince it was introduced in March 2006, the free to enter, and open-to-all Breakfast Club – based at Goodwood’s historic Motor Circuit – has become one of the country’s most popular motoring events: an admission-free monthly gathering of drivers and riders united by their petrol-head passion.

MEETING DATES

5 OCTOBER 2 NOVEMBER

Hot Hatch Sunday Everything from classic early GTis to Group B refugees and Perspex-windowed track day warriors. If it is designed to go, and not just for show, bring it to Hot Hatch Sunday.

Vee-Power Sunday New for 2014, a Breakfast Club dedicated to the glory that is the vee engine – from vee twin motorcycles to mighty V16 Cadillacs.

Register your car at www.goodwood.com 15

S P IR IT R E V IVAL

THE

OF

O L D P L A N E S , V I N TAG E C L OT H E S , C L A S S I C C A R S A N D R E V I VA L G O L F ; K E E P T H E R E V I VA L S P I R I T A L I V E A N D T R E AT YO U R F R I E N D S TO A M A G I C A L W E E K E N D O F T H E F I N E S T I N V I N TA G E FA S H I O N , S P O RT A N D C A R S .

K

eep the Revival spirit alive and treat friends to a magical weekend of dressing up. Step back in time and relive the heyday of vintage fashion – the 1940s, 50s or 60s. Have your hair styled and makeup applied by the professionals, then have fun selecting your authentic vintage dress for the day from our capsule wardrobe.

Enjoy a Champagne afternoon tea at private Member’s club, The Kennels, or share a delicious dinner in the Richmond Arms. For larger par ties, private dining rooms and a photographer can be arranged to complete your day.

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W

hy not enjoy the finest vintage aircraft and classic cars during your stay. Imagine the thrill of driving a fabulous classic car ; the unique sight and sound of a beautifully crafted vehicle can never fail to turn heads.

With our classic car driving experiences you can combine your vintage day with a suitable classic vehicle to complement your look – perhaps an E type Jaguar, Austin Healey or AC Cobra, or a truly British classic, the Rolls Royce.

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T

ake your vintage experience to the skies in our original 1943 Harvard IIB. This magnificent aircraft is truly reminiscent of times gone by – with the spectacular roar of engines it is a majestic experience. Our specially trained instructors will be only too pleased to help you fly this distinguished aircraft.

Friends and relatives are welcome to watch you take off on your flight from our front-row balcony and either a picnic lunch can be ordered from the hotel or why not try the Aero Club CafĂŠ for anything from a cup of tea to a three course lunch.

Complete your vintage experience with a round of Revival golf, played with traditional hickory clubs and in vintage dress it is an incredible way to celebrate 100 years of the championship Downs Course. Designed in 1914 by renowned golf architect James Braid the course is a challenge for all players who love the game.

BOOK YOUR DATE

To create your perfect vintage experience please telephone 01243 775537.

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TIME

F OR

TEA

N

estled in the spectacular Sussex countryside, surrounded by mature parkland, and home to the Dukes of Richmond for centuries, Goodwood House combines the glamour of a great English country house with the warmth of a family home.

With an outstanding collection of art on display and this year’s Exhibition: Nature Revisited, the House is open until 13 October.

No good day out is ever complete without enjoying a traditional, English cream tea. You can now enjoy a luxury afternoon tea to complete your visit; a decadent treat of tea or coffee served with home-made Goodwood House scones, clotted cream and strawberry jam along with a selection of finger sandwiches and pastries.

UNTIL

13 OCTOBER

Afternoon Tea is served in the magnificent Ballroom, open from 2pm – 4.30pm on Open Days for visitors taking a tour of the House.

N

estled in the spectacular Sussex countryside, surrounded by mature parkland, and home to the Dukes of Richmond for centuries, Goodwood House combines the glamour of a great English country house with the warmth of a family home.

With an outstanding collection of art on display, the House is open to visitors until...

No good day out is ever complete without enjoying a delicious cream tea. You can now enjoy a luxury afternoon tea to complete your visit; a decadent treat of tea or coffee served with a home-made Goodwood House scones, clotted cream and strawberry jam along with a selection of finger sandwiches and pastries.

Afternoon Tea is served in the magnificent Ballroom, open from 2pm – 4.30pm on Open Days for visitors taking a tour of the House..

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N ATU R E R E VISITED EXHIBITION

S

everal generations of Dukes of Richmond have been interested in natural history and the summer exhibition will tell the story of their passion for the natural world. The second Duke of Richmond had a menagerie at Goodwood where he kept a lioness, tigers, bears, monkeys, eagles and ostriches. A statue of a lioness standing at the top of the garden commemorates one of his animals. His wife, the Duchess of Richmond, collected shells from Jamaica and Barbados that were later incorporated into the jewel-like Shell House.

UNTIL

13 OCTOBER

Nature Revisited at Goodwood House is open until 13 October.

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THE

TREES AT

GOODWOOD ‘Most famous of all the trees at Goodwood are the Cedars of Lebanon; indeed, they are the finest cedars in the British Isles…’

(E. C., ‘England’s Trees. - I’, Country Life, 26 March 1927).

T

he wonderful variety of trees found at Goodwood could easily lead one to assume that this secluded and well-wooded spot is named after the quality of its trees. In fact, the name is derived from Godiuawuda or Godgifu’s Wood - Godgifu being a woman’s name in Old English. Despite appearances, the land is not well suited to growing trees, with only a thin layer of topsoil over chalk. This means that the root systems remain shallow and leave the trees vulnerable to storms.

However, some great trees have survived through the centuries with the result that Goodwood still has some superb examples. Most famous of all are the Cedars of Lebanon, planted in 1761 by the third Duke of Richmond.

The handful that still remains is par t of an enormous planting of 1,000 ordered by the Duke the previous Autumn and raised by a butcher in Barnes. Most of them did not survive the first few years, but enough thrived for Goodwood to become famous for its cedars in the nineteenth century.

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One enormous specimen was known as the ‘Sheep-Shearing Tree’ because of the competitions that were held beneath its mighty branches. There were two fur ther plantings of cedars in 1864 and 1887 so that by 1911 when Trees of Interest at Goodwood was written there were 108. Tragically, several cedars perished in the storm of 1987, but the ones that remain are being bolstered by a planting of about fifty that have been raised from seeds taken from trees growing in the Lebanon. The Royal Botanic Garden in Edinburgh is nur turing the saplings which will be planted at Goodwood when they are about two feet high. It will be another 150 years before they reach full maturity.

Goodwood is also known for its Cork Oaks, introduced by the second Duke. With their strangely fissured limbs, they resemble an enormous bonsai tree. At least one survives from the second Duke’s time and others have been planted by later Dukes. Other interesting trees include a small group of ancient Sweet Chestnuts which may well date from the seventeenth century and pre-date the first Duke of Richmond; some ancient Oaks possibly grown from acorns planted by the second Duke from Aubigny 28

(his French estate) or Spain (given to him by the Spanish Ambassador); Holm or Evergreen Oaks which tend to thrive in this part of the world; two Corsican Pines planted in 1846; and an Indian Bean Tree planted a decade later. A well-established Magnolia Grandiflora stands beside the Orangery and a tall Tulip tree can be found not far away in High Wood. The remains of a Lime avenue crosses High Wood and some fine Beeches are dotted around elsewhere. The front of the house is clad in a mass of Magnolia Grandiflora planted in 1906; the scent from their gigantic flowers wafts through the windows on a summer’s evening.

James Peill, Curator of the Goodwood Collection

UNTIL

13 OCTOBER

‘Nature Revisited’ at Goodwood House is open until 13th October 2014 (Sundays to Thursdays in August; Sundays and Mondays in September and October.

See www.goodwood.com for opening hours and occasional closures).

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HALF TERM

S CHOOL’S OUT

C LUB’S

30

OUT

This October half term, children can take to the golf course in a range of Junior Golf Camps designed specifically for different ages and abilities.

Supported by our PGA Professionals children are encouraged to enjoy the game and have fun.

The Goodwood Health Club will be running a series of fun spor ts activities throughout the holiday including swimming, crafts and games.

27 OCTOBER – 2 NOVEMBER Fun sporting activities for children inside and out.

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E AT, D R I N K & B E M E R RY

F ES T IV E CELEBRATIONS AT

GOODWOO D

B R I N G F R I E N D S A N D FA M I LY TO G E T H E R B E F O R E THE CHRISTMAS RUSH WITH A RELAXED C E L E B R AT I O N AT T H E G O O DWO O D H OT E L .

E N J OY E X Q U I S I T E P R I VAT E D I N I N G A F T E R A DAY O F AC T I V I T I E S , S H A R E G I F T S A N D L AU G H T E R I N T H E C O M PA N Y O F T H O S E YO U L O V E .

To arrange your pre-Christmas festive celebrations telephone 01243 775537.

24-27 DECEMBER Three night Christmas packages are available dining in the Richmond Arms or The Goodwood Bar & Grill.

E

xperience the magic of Christmas at Goodwood.

Settle into a cosy sofa surrounded by flickering candlelight, sip a warming drink and relax.

Christmas at Goodwood is a magical time, the crisp countryside ripe for exploring and the parkland glistening under a blanket of frost. Indoors the smell of home cooking whets the appetite as you snuggle up next to the fire with a book and a glass of red wine.

C E L E B R AT E I N S T Y L E

N E W Y E AR’S EVE AT

G OO DWO O D

Extend your stay into the New Year and celebrate the star t of 2015 in style. Enjoy pre-dinner drinks and canapés before being seated in the Richmond Arms, serving a modern British menu featuring award winning Estate reared produce and locally sourced ingredients, the meal will be matched by a memorable wine list of local Sussex winemakers and Old and New World classics.

After dinner, relax with a coffee before joining the celebrations with live music and casino tables.

Bring in the New Year with a toast as you watch fireworks sparkling over the Goodwood Estate marking the end of a perfect evening.

31 DECEMBER New Year’s Eve

Packages this Autumn star t from just ÂŁ110 including bed and full English breakfast, the perfect oppor tunity for a break away from the everyday.

Our Christmas breaks offer the perfect combination of good company and fine food surrounded by all the touches that make the festive season so special.

To explore all that this remarkable Estate has to offer telephone 01243 775537 or email reservations@goodwood.com

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GOODWOOD JOURNAL

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G O O DWO O D, C H I C H E S T E R , WEST SUSSEX PO18 0QB

TEL: +44 (0)1243 775537 FA X : + 4 4 ( 0 ) 1 2 4 3 5 2 0 1 2 0

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