The Kennels Newsletter - Edition 2

the kennels clubhouse newsletter

SUMMER EDITION

Welcome to the second edition of Woof!

We’ve had a great start to the year at The Kennels and have a really exciting summer ahead with some fantastic new Calendar of Events. Personal highlights include a Comedy Night, a trip down the coast to the Gusbourne Vineyard in Ashford and this year we’ve booked The Rolling Stones Now for our tribute night.

We are also delighted to present an exhibition of paintings by Holly Frean to coincide with Goodwoof which will take place between 28 April – 29 May. There will be an exclusive evening with Holly for members to enjoy on Wednesday 4 May.

Our Three Friday Night after parties are back again in June, with plenty to look forward to during the Qatar Goodwood Festival, including our Seafood Restaurant on the Putting Green, after racing music and complimentary transport to and from the racecourse. The Kennels is the perfect place to start and end your day.

I look forward to seeing you around your clubhouse soon.

Ellie Cundy Kennels General Manager

RAISING THE ROOF

When The Kennels were originally built in 1787, the building comprised a central, four-square house for the huntsman and senior hunt servant. This was a cube in shape. To each side of the house were long low wings in which the hounds were kept, not directly accessible from the house. These were divided into two long hound ‘lodging-rooms’ on each side.

After the hunt was disbanded in 1813, the wings were converted into accommodation and The Kennels became the home of the fifth Duke of Richmond’s racing trainer, John Kent, followed in turn by his son, also called John. The first public race meeting had taken place at Goodwood in 1802, a year after the third Duke of Richmond held a private race meeting for the officers of the Sussex Militia and members of the hunt. The fifth Duke did much to promote the horseracing and was a successful racehorse owner himself. By the time of his son, the sixth Duke, Raceweek had become a popular fixture in the racing calendar. Unfortunately, the racing attracted some rather unsavoury characters and large numbers of policemen were drafted in to keep the peace. To house the policemen, attic dormitories were built over the former hound lodging-rooms at The Kennels. This necessitated the raising of the rooves on both side wings and the addition of a row of sash windows above the original large arched windows.

The photograph above was taken in about 1870 before the alterations; it is possibly John Kent Jnr sitting on the bench outside.

James Peill, Curator of the Goodwood Collection

James Peill, Curator of the Goodwood Collection, delves into the history of The Kennels during Goodwood race meetings.

CALENDAR OF EVENTS

Goodwood for Business

Gut Health with Stephanie Moore: Wellbeing Talk

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Our business networking events continue with new opportunities to hear from guest speakers from Goodwood, but also meet others from different walks of life to expand your network.

An Evening with Holly Frean

View the fantastic DOG exhibition before Holly discusses the inspiration behind her latest art collection.

Afternoon Tea

Join us in the beautiful setting of The Kennels restaurant for a delicious traditional afternoon tea.

The Kennels Quiz

Join quizmaster Jamie for the final Kennels quiz before we take our break for the summer!

The Journey of the Horse on Race Day

Let us take you behind the scenes for a unique opportunity to experience the journey of horse and rider on raceday. From the stables to the finishing post and everything in between, you will discover the stories and secrets first hand from the people that make it all happen.

Stephanie will explain how the latest research is showing how a healthy gut can improve everything from immunity, stress tolerance, mental health status, and even how your genes work.

Three Friday Nights: After Parties

F riday 3, 10, 17

Three Friday Nights returns in June. After partying at the Racecourse, catch the complimentary shuttle down to The Kennels to continue your night. A highlight of the year!

Catch & Cook Fishing Trip

s unday 12 J une

See our fewer food miles philosophy for yourself on this fishing trip, accompanied by The Kennels Head Chef Dan, who will cook your catch onboard.

Fly Tying

s aturday 18 J une

A fun activity for the fly-fishing lover in your life. Learning the core techniques and enjoying the thrill of catching a fish on a fly you have tied.

Father’s Day Lunch

s unday 19 J une

Give the father figure in your life the treat he deserves this Father’s Day with lunch in our restaurant.

Comedy at The Kennels

F riday 15 J uly

Laughter is on the menu with our Comedy Evening taking place on the Putting Green. A new Calendar of Event at The Kennels!

Members Trip to Gusbourne Estate, Vineyard Tour and Lunch

F riday 22 J uly

Join us for a day at the Gusbourne Estate, Ashford, for a vineyard tour and lunch. Another new event for this year with so many fantastic elements to the day.

Rolling Stones Now

s aturday 6 a u G ust

Enjoy a fantastic evening of music as we take a trip down memory lane with our Rolling Stones Now tribute band.

Whispering Angel: An Evening with Château d’Esclans

w ednesday 10 a u G ust

An evening with Château d’Esclans returns! An exclusive evening where you will enjoy the wines from the Caves d’Esclans rosé portfolio alongside a delicious four course dinner.

Vintage Market

s aturday 20 a u G ust

Get yourself Revival-ready at The Kennels Vintage Market as our wonderful stall holders return to showcase iconic clothing and accessories from bygone eras, hosted by Dawn Gracie.

Swing & Jive Party

s aturday 20 a u G ust

Brush up on your steps as we turn down the lights and relive the good times with music from The Ding Dong Daddios and our professional dancers.

TUESDAY 26 – SATURDAY 30 JULY QATAR GOODWOOD FESTIVAL

Join us at your Clubhouse throughout the Qatar Goodwood Festival!

Before the racing we will be serving delicious food for you to enjoy before you head up to the Racecourse. After the thrills and excitement of the races, come back to The Kennels where you can either join us in the restaurant or on the Putting Green for our after racing music!

Our restaurant will be open for both lunch and dinner throughout the festival. If you would like to book your table, please email kennelsreservations@goodwood.com

A deposit will be taken to secure your booking.

Our beautiful Seafood Restaurant will return to the Putting Green for lunch during Glorious Goodwood.

There will be a delicious menu which will include prawn, oysters, scallops and salmon. On arrival you will be presented with a glass of Gusbourne. To book your table, please email kennelsreservations@goodwood.com with full payment being taken to secure your booking.

After racing has finished come back and join us for our after racing music. Music will be playing from 6pm – 9:30pm, Tuesday – Saturday. The perfect way to end you day, no booking required.

Complimentary shuttles will be running from The Kennels to the Racecourse and back from 11am until an hour after the last race. For more information, please email kennelsreservations@goodwood.com

To book your space on one of our events, please visit Goodwood.com or email kennelsreservations@goodwood.com

We are also always looking for new ideas for events at The Kennels, so please do feel free to send recommendations or suggestions to ellie.cundy@goodwood.com

If you are looking to reserve a table at The Kennels during one of Goodwood’s headline events (excluding Goodwoof) please email kennelsreservations@goodwood.com

A waiting list will be in place for the Festival of Speed and Goodwood Revival.

Horseracing:

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Exclusive Use Closures

THERE’S SOMETHING FISHY GOING ON

From the sea to The Kennels, we catch up with our fish supplier, Brighton & Newhaven Fish Sales.

Brighton & Newhaven Fish Sales have been supplying fish to the Goodwood Estate and The Kennels for the last five years. The business was formed in 1975 by a local fisherman selling his catch to local restaurants in the Brighton area. Fast forward to now, based at Shoreham Harbour, BNFS remain loyal to the area’s fishermen making it a key point of their philosophy to return a fair price to the hard-working fishing community for their catches.

Alex Grundy, who is a Sales Account Manager, came to talk to us about sustainable fishing and the impact of Covid-19.

What does a day in the life look like for the business?

“Fishermen will go out just before dawn. They will steam to their grounds before setting and hauling their fishing gear. As the fish comes on board they will gut it so it will remain fresher and then pack them in ice before coming back to the market. Once they are back in port they land the fish and then the fish will be sorted by species and then weighed and graded on a state of the art electronic grading machine.

“We have around 50 fishing boats that land to us, these boats predominantly fish along the Sussex coastline catching a wide variety of species including Sea Bass, Turbot, Brill, Plaice and Sole. The vast majority are day boats and will go to sea for a maximum of 12 hours. Fish will be landed back to us within a few hours of being caught which is why it is of such great quality and freshness.

“We’re what a modern corporation would call a fully vertically integrated company, where we catch the fish, we land the fish, we sort the fish, we prepare the fish and we deliver the fish.”

Sustainable fishing

“We work very closely with a number of different government departments on developing a Fisheries Management Policy that is both environmentally sustainable and beneficial for the long term UK fishing industry.

“We have direct access to fish quotas to cover landings made to our market from our fleet. This enables us to guarantee provenance for this fish and shellfish which is reasonably unique in our industry. It means fish that is landed to us is caught within the national and international quotas that have been set on the basis of scientific recommendation for suitable stock management.

“Our own fleet of fishing boats are continually being modernised to ensure maximum efficiency, ensure crew comfort and facilitate regulation changes as well as utilising the latest technology.

“Many of the UK fish stocks are in a better state now than since the 1970s and it is great to see these stocks being in good condition and within sustainable limits. Our commitment is to sustainable seafood stocks and the future of the British fishing industry and our customers are a key component of this commitment – without the support of our customers, we would be unable to support our local fishermen and the future of the British fishing industry.

“Building strong, long-term relationships with our customers is crucial to our success and we work closely with them to ensure they make informed decisions based on seasonality. This in turn aids the local fishing fleet to sell their catch when the fish is at its best quality and in abundance.”

What was the impact of Covid-19 on the business?

“It had a massive impact. We changed our infrastructure to a home delivery service. The objective was to keep fishermen at sea and for the community to be able to get food.

“We were overwhelmed with the volume of business. It was a brilliant response from the community, it kept our fishermen at sea, kept the team working, and it has now been integrated into our business. It has broadened our customer base and it’s been great to see people reconnect with the community and people wanting to buy local and good quality produce.”

SALMON GRAVLAX, HOMEMADE CRUMPETS, LEMON & CRÈME FRA Î CHE

FROM THE KITCHEN AT THE KENNELS

This recipe serves four people.

For the salmon gravlax

1 x 500g piece of organic salmon fillet

75g sea salt

50g Muscovado sugar

7g coriander seeds, lightly toasted

5g fennel seeds, lightly toasted

2 dried juniper berries

1 orange, zest of

1 tablespoon Dijon mustard

1 bunch dill, finely chopped

1 lemon

Crème fraîche, to serve

For the homemade crumpets

150g water

5g yeast

150g flour

5g salt

10g sugar

3g baking powder

42g water

This recipe comes from Dan Turner – Head Chef at The Kennels. Enjoy this as a healthy breakfast or lunch recipe.

To make the salmon gravlax

Pat the salmon fillet dry with kitchen paper and gently feel for any small bones left in the salmon.

Tip salt, sugar, toasted spices and the zest of an orange into a blender and lightly pulse until you have a coarse mixture. Using some cling film gently lay the salmon fillet skin side down and generously pack the cure mixture onto the salmon. Carefully wrap the salmon to create a small parcel.

Place the fish into a shallow tray in the fridge for 24 hours, turning every 12 hours or so. This will give the gravlax a light cure.

To serve – unwrap the fish, rinse off the cure mixture and pat dry with kitchen paper. Carefully brush the cured salmon fillet with a light coat of Dijon mustard and sprinkle with the finely chopped dill. Slice into long, thin slices, leaving the skin behind.

Serve the gravlax onto a large platter with warm crumpets, lemon wedges and crème fraîche.

To make the homemade crumpets

Stir together yeast and 150g of warm water into a bowl and leave to stand for 10 minutes.

Add flour, salt and sugar into the water and yeast mixture. Combine until smooth consistency is achieved. Cover and prove in a warm place until doubled in size (roughly 30 minutes).

In a separate bowl mix 42g of cold water and baking powder and stir together. Add the baking powder mix to the pre-proved yeast dough mix. Cover and prove again for 20 minutes.

Lightly oil a heavy based frying pan and heat over a medium-low heat. Place greased crumpet rings into the pan and carefully spoon the crumpet batter into the rings, so the rings are half filled. Reduce heat, and gently cook on a low heat until the tops look set, about 10 minutes.

Flip the crumpets over and cook for a further five minutes until golden brown and firm. Repeat with the remaining batter.

Serve warm, alongside the salmon.

We update our opening times regularly on our website with information about any exclusiveuse closures that may be coming up, so please do remember to check these before you visit us. Our standard opening times are as follows:

HOLLY FREAN ART EXHIBITION

We are delighted to present an exhibition of paintings by Holly Frean to coincide with Goodwoof.

Holly Frean is known for her quirky, humorous take on the subjects she paints whether it is well known figures from art history, zoological animals or, as in this exhibition, more specifically dogs.

Holly Frean is an award winning artist whose practice incorporates a range of mediums, from oil paintings on canvas to printmaking. Her imagination and versatility have recently led to coveted textile, ceramic and wallpaper collaborations with Burberry, Paul Smith and US clothing and retail brand Anthropologie. ‘DOG’ comprises a collection of eighteen paintings, each one a group of dog portraits, with a focus on the breeds associated with the Goodwood Estate and the ancestral portraits within.

The highlight of the exhibition will be two large oil-on-canvas diptychs. The first is ‘Assembly’ showing a mixture of breeds and the second is ‘Dotty’, a large group of Dalmatians. These will be joined by four framed groups, each encompassing 49 individually painted canvases: ‘Labrador’, ‘Poodle’, ‘Hound’ and ‘Lurcher’.

Two further paintings will include: ‘Glorious’, celebrating the second Duke’s famous pack of twenty three hunting dogs from 1738 and ‘Pack’ which will show 54 painted spaniels. ‘Pack’ celebrates the highlighted breed of the year for the inaugural ‘Goodwoof’ event, Spaniels being most closely associated with the March family at the Goodwood Estate.

CHRISTMAS AT THE KENNELS

From Friday 1 July we will be taking bookings for Christmas lunch. You will also be able to book tables for Christmas Eve, Boxing Day and New Year’s Day. To book your table, please email kennelschristmas@goodwood.com Payment will be taken upon booking.

We are also excited to announce that our Christmas Market will be taking place on Saturday 3 and Sunday 4 December from 10am – 4pm. If you’re interested in being a stall holder, we’d like you to get in contact. Please email anna.curwen@ goodwood.com with information about your business, what you sell, plus a link to your website and social media pages.

INFORMATION: GLORIOUS GOODWOOD

Please note that shuttles for the Qatar Goodwood Festival start from 11am, with pick up by the first tee. The final shuttle from the Racecourse is at 7pm, where you can then join us for dinner or on the Putting Green for the after racing music.

The shuttle will run in a loop from the Hotel, to The Kennels and then up to the Racecourse. Should you have more information, please email kennelsreservations@goodwood.com or call 01243 755132.

Kennels Reception

Sunday to Wednesday 8.00am – 6.00pm

Thursday to Saturday 8.00am – 11.00pm

Should you have any queries outside of these times, please call and leave us a message on 01243 755132 or email kennelsreservations@goodwood.com

The Restaurant

The Kennels Restaurant will be open as follows:

Lunch Thursday to Sunday 12.00pm – 2.30pm Dinner Thursday to Saturday 6.30pm – 9.00pm

The Bar

The Main Bar, Drawing Room and Terraces will be open as follows:

APRIL

Monday to Wednesday 7.00am – 8.30pm Food served 7.00am – 6.00pm

Thursday to Saturday 7.00am – late Food served 7.00am – 6.00pm

Sunday

7.00am – 8.30pm Food served 7.00am – 5.00pm

MAY ONWARDS

Monday to Wednesday

7.00am – 9.30pm Food served 7.00am – 6.00pm

Thursday to Saturday

7.00am – late Food served 7.00am – 6.00pm

Sunday

7.00am – 9.30pm Food served 7.00am – 5.00pm