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
One Summer, King Edward VII turned his back on the traditional morning suit, and donned a linen suit and Panama hat. Thus the Glorious Goodwood trend was born.
Inspired by the legendary racer, Masten Gregory, who famously leapt from the cockpit of his car before impact when approaching Woodcote Corner in 1959.
Easy boy! The charismatic Farnham Flyer loved to celebrate every win with a pint of beer. His Boxer dog, Grogger, did too and had a tendancy to steal sips straight from the glass.
David Edney, head Butler dons a morning suit "and a smile" every day and has been woking at Goodwood for over 25 years!
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!
Revel in the history of our hounds with their family trees dating back to some of our earliest documents at Goodwood.
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!
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".
From 2005 to present there has been a demonstration area for the rally cars at the top of the hill
Goodwood’s pigs are a mix of two rare breeds (Gloucester Old Spots and Saddlebacks) plus the Large White Boar.
Future Lab is Goodwood's innovation pavilion, inspiring industry enthusiasts and future scientists with dynamic tech
From 2005 to present there has been a demonstration area for the rally cars at the top of the hill
The red & yellow of the Racecourse can be traced back hundreds of years, even captured in our stunning Stubbs paintings in the Goodwood Collection
The first public race meeting took place in 1802 and, through the nineteenth century, ‘Glorious Goodwood,’ as the press named it, became a highlight of the summer season
Leading women of business, sport, fashion and media, take part in one of the most exciting horseracing events in the world.
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
One Summer, King Edward VII turned his back on the traditional morning suit, and donned a linen suit and Panama hat. Thus the Glorious Goodwood trend was born.
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
Future Lab is Goodwood's innovation pavilion, inspiring industry enthusiasts and future scientists with dynamic tech
The Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
We have been host to many incredible film crews using Goodwood as a backdrop for shows like Downton Abbey, Hollywood Blockbusters like Venom: let there be Carnage and the Man from U.N.C.L.E.
Goodwood’s pigs are a mix of two rare breeds (Gloucester Old Spots and Saddlebacks) plus the Large White Boar.
The Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
Flying jetpacks doesn't have to just be a spectator sport at FOS, you can have a go at our very own Aerodrome!
Ray Hanna famously flew straight down Goodwood’s pit straight below the height of the grandstands at the first Revival in 1998
The famous fighter ace, who flew his last sortie from Goodwood Aerodrome, formerly RAF Westhampnett has a statue in his honor within the airfield.
We have been host to many incredible film crews using Goodwood as a backdrop for shows like Downton Abbey, Hollywood Blockbusters like Venom: let there be Carnage and the Man from U.N.C.L.E.
The Duke of Richmond holds the title of Duke of Richmond and Gordon. This title reflects the historical association with both the Richmond and Gordon families.
As the private clubhouse for all of the Estate’s sporting and social members, it offers personal service and a relaxed atmosphere
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.
The red & yellow of the Racecourse can be traced back hundreds of years, even captured in our stunning Stubbs paintings in the Goodwood Collection
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
Ray Hanna famously flew straight down Goodwood’s pit straight below the height of the grandstands at the first Revival in 1998
Built in 1787 by celebrated architect James Wyatt to house the third Duke of Richmond’s prized fox hounds, The Kennels was known as one of the most luxurious dog houses in the world!
The first thing ever dropped at Goodwood was a cuddly elephant which landed in 1932 just as the 9th Duke of Richmonds passion for flying was taking off.
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.
"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.
Easy boy! The charismatic Farnham Flyer loved to celebrate every win with a pint of beer. His Boxer dog, Grogger, did too and had a tendancy to steal sips straight from the glass.
"En la rose je fleurie" or "Like the rose, I flourish" is part of the Richmond coat of Arms and motto
The summer may be drawing to a close, but there’s still time to enjoy some al fresco eating. To celebrate 50 years of Big Green Egg, enjoy this gut-healthy organic beef brisket recipe created by Goodwood’s Executive Chef Mike Watts & our Gut Health Programme Lead and Nutritionist, Stephanie Moore.
gut health
Health and Wellbeing
Farmer Butcher Chef
This dish features slow-cooked brisket, ensuring you get that incredible smoky flavour while keeping the meat juicy and tender. It also includes a fermented cabbage recipe that complements the brisket perfectly.
Serves 4 people
Ingredients
For the brine
For the glaze
For the fermented cabbage
For the pickled shallot
For the fermented cabbage
Method
To make your fermented cabbage
To prepare the fermented cabbage, start by sterilising a 2-litre Kilner jar. Mix all the ingredients in a bowl and crush them with the end of a rolling pin to release some of their liquid. Carefully spoon the mixture into the sterilised jar, pressing down to ensure the ingredients are submerged in the salty cabbage liquid and leave a 3-4 cm gap at the top of the jar.
Seal the jar and leave it at room temperature, away from direct sunlight, for three weeks. After this period, use a clean spoon to check if fermentation has occurred. If it's ready, store the fermented cabbage in the fridge until you’re ready to use it.
If you’d prefer not to wait three weeks to make the pickle from scratch, try a jar of "The White One" by Bottlebrush Ferments.
Brine the beef
In a container large enough to hold your brisket, mix together all the brining ingredients. Submerge the brisket completely in the brine and refrigerate for 48 hours. After 48 hours, remove the beef from the brine and pat it dry.
Make your glaze
Roast the beef marrow bones in a 210°C oven for 50 minutes.
In a large heavy-bottomed pan, use a small amount of the fat from the roasted bones to sweat the chopped vegetables until they turn golden brown. Add the thyme, bay leaf, peppercorns, and 5 litres of water, then bring to a simmer. Let it simmer for 8 hours, regularly skimming off any fat that rises to the top.
After 8 hours, strain the stock through a fine sieve. Return it to the hob and reduce until only 800 ml remains, continuously skimming the surface. Stir in the maple syrup at the end, then let the glaze cool.
Lightly boil the rainbow chard, then chill until ready to use.
Set up your grill
If you're using a Big Green Egg, add a handful of pre-soaked Apple Premium Woodchunks to the charcoal to infuse the beef with a smoky flavour. Set up your EGG for indirect cooking by placing the ConvEGGtor inside. Aim for a temperature between 120-140°C. Cook the brisket until it reaches an internal temperature of 92°C, which should take about 8-10 hours. This will yield a brisket that's tender yet firm enough to slice.
For the last couple of hours, regularly glaze and turn the beef. Keep the glaze warm in a saucepot inside the EGG, adding a little water if it thickens too much. Once the brisket is done, wrap it in butcher’s paper and let it rest for up to an hour.
Alternative cooking method
If you don't have a Big Green Egg, you can use a charcoal grill or smoker set up for indirect cooking, with a water pan to maintain moisture. Add applewood chips or chunks to the charcoal for smoke. Maintain a steady temperature between 120-140°C. Cook the brisket until it reaches an internal temperature of 92°C, which should take around 8-10 hours. Glaze and turn the beef regularly during the last couple of hours. Once cooked, wrap the brisket in butcher’s paper and let it rest for up to an hour
Make the pickles and nettle salsa verde
To prepare the pickled shallots, combine the water, rice vinegar, and honey in a small pan and bring to a boil. Once boiling, add the shallot rings, then remove from the heat. Set the mixture aside to allow the shallots to cool in the pickling liquid. Drain the shallots before serving.
For the salsa verde, finely chop the parsley, nettles, mint, capers, anchovy fillets, and garlic together. Place the mixture in a bowl and stir in the mustard, lemon juice, olive oil, and salt until well combined.
To serve
If you are using the EGG, warm up the fermented cabbage and the chilled chard. Slice the brisket, then plate the cabbage and chard, topping them with the brisket slices. Finish by drizzling with salsa verde and scattering the pickled shallots on top.
Find out more about our Gut Health Programme and Active Longevity Retreat.
gut health
Health and Wellbeing
Farmer Butcher Chef