Glorious Goodwood: it’s a name associated with fast cars, galloping horses and, these days, vintage festivals that attract thousands of punters. The 5,000 hectare estate in Sussex is much more than the famous racecourse. It encompasses the stately home Goodwood House, a hotel, members’ club, two golf courses, and cafés, restaurants and bars. Much of the food served in these venues comes from Goodwood’s own organic Home Farm, which is the sort of place I wish all my food was produced in: the South Downs rear up all around, the yard is spotlessly clean and there’s a discernible feeling of pride in what’s accomplished here. It radiates from the gleaming machinery and the shiny coats of the 200 dairy shorthorn cows grazing steps away from the creamery. Inside, US-born cheesemaker Bruce Rowan greets me with a big smile. It’s not surprising he’s smiling. He’s been at Goodwood for three years and last year his cheddar-style charlton won Best Organic Cheese at the annual British Cheese Awards.
AN AMERICAN ABROAD
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March 2016
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