This restaurant and bar at The Goodwood Hotel is inspired by the relationship between farmer Tim Hassell, butcher John Hearn and chef Darron Bunn, with all the beef, pork and lamb served at the restaurant reared less than a mile away on Goodwood Home Farm. Butcher John is directly involved in designing dishes according to what cuts are available, which means the menu changes frequently. On your visit, you might find starters such as game pie with a walnut dressing, or beef tartare with dripping toast and a smoked egg yolk. Hearty mains may see the likes of honey and rosemary rubbed pork belly or the fish of the day at market price. Classic desserts meanwhile include apple crumble soufflé with cider brandy ice cream, and bread and butter pudding with buttermilk sorbet. If you’re looking to really get into the theme, opt for the butcher’s boards: sharing trays of lamb, beef or pork served with heaps of veggies.