For safety reasons F1 cars can no longer do official timed runs so instead perform stunning demonstrations!
Our replica of the famous motor show showcases the "cars of the future" in true Revival style
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
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
A 20m woodland rue, from Halnaker to Lavant, was planted by our forestry teams & volunteers, featuring native species like oak, beech, & hornbeam
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.
David Edney, head Butler dons a morning suit "and a smile" every day and has been woking at Goodwood for over 25 years!
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 Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
Each room is named after one of the hounds documented in January 1718, including Dido, Ruby and Drummer.
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.
Festival of Speed is our longest-standing Motorsport event, starting in 1993 when it opened to 25,00 people. We were expecting 2000!
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".
Future Lab is Goodwood's innovation pavilion, inspiring industry enthusiasts and future scientists with dynamic tech
Flying jetpacks doesn't have to just be a spectator sport at FOS, you can have a go at our very own Aerodrome!
Goodwood Motor Circuit was officially opened in September 1948 when Freddie March, the 9th Duke and renowned amateur racer, tore around the track in a Bristol 400
Flying jetpacks doesn't have to just be a spectator sport at FOS, you can have a go at our very own Aerodrome!
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
Leading women of business, sport, fashion and media, take part in one of the most exciting horseracing events in the world.
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
The first ever horsebox was used from Goodwood to Doncaster for the 1836 St. Leger. Elis arrived fresh and easily won his owner a £12k bet.
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
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
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
The iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
Ray Hanna famously flew straight down Goodwood’s pit straight below the height of the grandstands at the first Revival in 1998
Just beyond Goodwood House along the Hillclimb, the 2nd Dukes banqueting house was also known as "one of the finest rooms in England" (George Vertue 1747).
Just beyond Goodwood House along the Hillclimb, the 2nd Dukes banqueting house was also known as "one of the finest rooms in England" (George Vertue 1747).
The Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
The first ever round of golf played at Goodwood was in 1914 when the 6th Duke of Richmond opened the course on the Downs above Goodwood House.
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!
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.
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.
King Edward VII (who came almost every year) famously dubbed Glorious Goodwood “a garden party with racing tacked on”.
One of the greatest golfers of all time, James Braid designed Goodwood’s iconic Downland course, opened in 1914.
The Motor Circuit was known as RAF Westhampnett, active from 1940 to 1946 as a Battle of Britain station.
As the private clubhouse for all of the Estate’s sporting and social members, it offers personal service and a relaxed atmosphere
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.
Testament to the 19th-century fascination with ancient Egypt and decorative opulence. The room is richly detailed with gilded cartouches, sphinxes, birds and crocodiles.
Flying training began at Goodwood in 1940 when pilots were taught operational flying techniques in Hurricanes and Spitfires.
The iconic spitfire covered almost 43,000 kilometres and visited over 20 countries on its epic journey and currently resides at our Aerodrome.
Inspired by the legendary racer, Masten Gregory, who famously leapt from the cockpit of his car before impact when approaching Woodcote Corner in 1959.
The oldest existing rules for the game were drawn up for a match between the 2nd Duke and a neighbour
Inspired by the legendary racer, Masten Gregory, who famously leapt from the cockpit of his car before impact when approaching Woodcote Corner in 1959.
Appearance, aroma, texture, balance. The same principles of tasting apply to both cheese and wine. Here the experts at Goodwood Home Farm and Gusbourne explain what makes their hand-crafted, award-winning products such a good match for each other.
goodwood home farm
goodwood farm
goodwood estate
home farm
Bruce Rowan’s approach to making and enjoying cheese is simple. He doesn’t get hung up on the complexities of analysing flavour profiles in the way others talk about wines or coffees or single-origin chocolate: “I just want you try it and tell me whether you like the taste.”
People clearly do like Bruce’s cheeses. All are made on site at Goodwood Home Farm, using pure and simple artisanal techniques. Organic soil, good animal husbandry and a natural diet combine to produce superior-quality milk that’s ideal for cheesemaking.
Our dairy shorthorns are a traditional English breed, wonderful for cheesemaking. They're a low-yielding cow but their milk is rich and high in fat, with good proteins
Goodwood Home Farm has been operating organically for over 20 years. The cows naturally benefit from grazing on grass grown in high-quality, nutrient-rich soil. “The wine idea of terroir ties into what we believe in," says Bruce, "the quality of the grass the cows are fed on and definitely first and foremost is the soil.”
That essence of terroir and cultivating the best quality product from the soil up also drives the way we make our wines at Gusbourne. Against this common backdrop, here Bruce talks through what to look for in his three artisanal cheeses, while Master Sommelier and Gusbourne Brand Ambassador Laura Rhys weighs up her ideal Gusbourne match.
Goodwood Charlton + Gusbourne Brut Reserve
Bruce says…
Charlton is our traditional cloth-bound cheddar. Flavour-wise it’s creamy and light, never sharp or acidic. It’s a typical hard cheddar with a dryish texture, but the creaminess comes from the flavour of the milk, the butteriness, the grass. The more it ages the more it takes on a subtle salty character.
Laura says…
I think Gusbourne Brut Reserve would be a really nice match with the Charlton. There’s a bit more weight coming from the Pinot fruit in the Brut Reserve, which stands up to the textural element of a cheddar. But also that creamy, slightly salty character that Bruce describes.
Goodwood Levin Down + Gusbourne Blanc de Blancs
Bruce says…
Levin Down is a soft white bloomy-rinded cheese, similar to camembert. When it’s young – usually seven or eight weeks old – you really pick up the flavour of the milk. As it breaks down you get creaminess around the rind and maybe a very slight bitterness. Cut young it’s fairly solid. As it gets to its perfect ripeness it’ll be creamy throughout but never runny.
Laura says…
This one’s an easy match. I’d go for a riper vintage of Gusbourne Blanc de Blancs – say the 2014, which has a lot of pronounced fruit character, but also nice weight and a lovely salinity. It could contrast beautifully with that young, creamy flavour profile that Bruce talks about.
Goodwood Molecomb Blue + Gusbourne Rosé
Bruce says…
Molecomb Blue is a soft, creamy, natural-rinded cheese. We add culture to it so you get the blue veining on the inside but not the outside. It doesn’t have that metallic taste you sometimes get in typical blues. It’s a lovely mild, balanced blue, I never want it to be too strong.
Laura says…
Blues can be tricky. But because this is a mild blue, the red fruit character of Gusbourne Rosé will match that tang of the blue cheese, with still enough weight to feel balanced.
It’s true that whenever we taste something purposefully, we let our senses guide us. When you taste something, you’re judging it, analysing it – and all your senses come into play in exactly the same way. What does it look like, smell like? Is there a textural element? What do you get at the tip of your tongue? How does it finish?
“It’s the same,” says Laura, “as when you’re tasting a piece of really top-quality meat and understanding what makes it taste so good. It’s the same with cheese and the same with wine. And gin. And everything else. Our senses are so important and they work very well together.”
Bruce Rowan has been making cheese at Goodwood’s Home Farm since 2012. His cheesemaking journey has taken him from Neal’s Yard Dairy in Covent Garden to Devon, where he learned his trade at a traditional farm before moving to West Sussex.
Laura Rhys is a Master Sommelier and has been working with Gusbourne since 2015, where she’s our Global Brand Ambassador.
goodwood home farm
goodwood farm
goodwood estate
home farm