Whole Beast Feast
Join our Head Chef, Harry Cartwright, for an immersive woodland dining experience beside restaurant 24. Gather around a long communal table for a nose-to-tail feast celebrating whole-animal cookery, as Harry guides guests through each dish. Featuring organic lamb, pork and beef from Goodwood Home Farm alongside the finest Sussex produce, expect fire-cooked dishes such as beef fat ribeye with pickle gravy and Home Farm pork chop, followed by seasonal rhubarb and indulgent desserts. Members receive discounted tickets - log into your account and your discount will be applied automatically.
Overview
Rooted in sustainable, nose-to-tail cooking, the menu celebrates organic produce from Goodwood Home Farm and traditional fire-led cooking techniques.
Begin with flavour-packed bites before moving into a series of generous sharing dishes. Highlights include smoked brisket sliders, pig trotter croquettes, and fire-cooked cuts such as beef fat ribeye with pickle gravy and Home Farm pork chop with rhubarb, paired with seasonal accompaniments.
Gathered around a long table among the trees, guests can expect bold flavours, locally sourced ingredients and a memorable communal dining experience, finishing with seasonal desserts.