The Goodwood Estate
GOODWOOD AND THE EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is the team from the Goodwood Estate in Sussex, famed for its motorsport, horseracing and fabulous food. Executive chef Mike Watts has teamed up with nutritionist Stephanie Moore, who runs the estate’s wellness retreats, to create two delicious, gut-friendly dishes made with produce from Goodwood’s own regenerative farm.
Goodwood is home to several Big Green Eggs. “We love the flavour, the texture, the depth of flavour,” says Mike. “With the EGGs, being able to control the temperature that comes out of them is so beneficial compared with other barbecue techniques. The more we do it, the more I fall in love with it.”
A CHAT WITH STEPHANIE
Clinical nutritionist Stephanie Moore is an authority on the gut microbiome and how best to feed it. In a fascinating interview, she introduced us to the remarkable world of microbes and how the food we eat shapes their impact on our health.
A CHAT WITH MIKE
Mike Watts took a break from overseeing his 45-strong crew of chefs to talk to us about the ethics of animal rearing, the appeal of fire cooking, and the creativity involved in catering for a gut-health retreat.
BIG AND BEAUTIFUL
Given the scale of the vast Goodwood Estate, it’s no surprise that Mike works his magic on the XL EGG, our largest model. It’s the size best suited to feeding big parties or bringing the magic of fire cooking to multi-dish meals. But its size doesn’t come at the cost of speed, fuel efficiency or ease of use – it’s an oven for everyday dinners as well as feasts.
ABOUT THE GOODWOOD ESTATE
Goodwood, the historic West Sussex estate owned by the Duke and Duchess of Richmond and Gordon, is famous for its world-class programme of motorsport and horseracing. Set in 11,000 acres of countryside, it’s also home to a hotel, holiday cottages and a luxurious lodge, as well as several cafes and restaurants. These include the acclaimed Farmer, Butcher, Chef, which champions seasonal produce from the estate’s own regenerative farm along with ingredients from local suppliers.
