Where creativity meets connection
Bluebell Vineyard
Sliders Lane, Sheffield Green TN22 3RU
Sussex winemaking is making itself heard (or is that tasted?) around the world now. Tucked away in the gorgeous Wealden countryside, the whole ethos at Bluebell is that great wines can only be produced from great fruit. So, their winemaking begins in the out in the vineyard. To achieve their celebrated signature style, the Estate has been planted with nine different Chardonnay clones, fourteen Pinot Noir and four Pinot Meunier clones. Each have been carefully selected and planted according to site and soil conditions, while increasing the diversity and complexity of the wines.
After being hand-harvested, grapes are gently whole-bunch pressed and fermented to best preserve their natural falvours. Each Spring, blends for each style are finalised, before the wines are bottled and aged for a minimum of 18 – 60 months.
You can see this process in action, with tours and tastings. Here you can develop a greater understanding of the care and attention going into every bottle, all set amongst an almost unparalleled landscape.
Goodwood Estate offers a range of delicious delights
Claypit Ln, Chichester PO18 0PH
Goodwood’s restaurants offer a true taste of estate living, embodying everything that comes with being part of an 11,000-acre estate in the heart of the West Sussex countryside. At the heart of this ethos is Goodwood Home Farm, one of the only self-sustaining organic farms in Europe. The farm has been producing exceptional meat and dairy for centuries—long before it became fashionable. The estate’s restaurants benefit directly from this proximity, ensuring that the journey from farm to fork is as short as possible.
Whether you’re dining at our award-winning restaurant, Farmer, Butcher, Chef, enjoying the elegant surroundings of The Kennels’ restaurant, opting for relaxed bistro-style meal at the Goodwood Bar & Grill, or opting for a bite to eat at the Aerodrome Café whilst watching spitfires take off, or watching cars speed around the track on the world-famous Goodwood Motor Circuit whilst snacking on a light bite, there’s a venue to suit every occasion and appetite.
Farmer, Butcher, Chef
With a menu that evolves with the seasons, Goodwood’s flagship restaurant Farmer, Butcher, Chef provides the ultimate farm-to-fork experience. Championing English seasonal fare, diners will travel further than their food when dining at Farmer, Butcher, Chef, with all produce reared on Goodwood’s Home Farm and selected ingredients coming from trusted, local suppliers. Aptly named, the farmer, butcher and chef sit down each week and discuss the cuts of meat available, helping to shape an ever-changing, seasonal menu which ensures that nothing is wasted, the result being melt-in-the-mouth dishes.
Exuding warmth and character from beautiful furnishings to the extensive collection of Goodwood artefacts, the restaurant provides the perfect venue for a hearty Sunday roast, drinks on the terrace, or catching up with friends over a bite to eat.
The Kennels’ Restaurant
A central clubhouse for all Goodwood Estate members, The Kennels provides a safe haven for likeminded regulars to relax amidst luxurious surroundings while enjoying fine food, log fires and top tipples at the restaurant. A thriving calendar of events, masterclasses and experiences are on offer for members throughout the year.
To find out more about Goodwood’s restaurants, visit www.goodwood.com/visit-eat-stay/restaurants
South Downs Festival of Food Fizz & Firkins
Sat 22 March 2025
Langham Brewery, The Granary, Langham Lane, Lodsworth GU28 9BU
Recognising that West Sussex is quickly becoming world famous for our wines and sparkling wines, the South Downs Festival of Food Fizz & Firkins is bringing together the very best of the county.
It’ll feature a variety of vendors, all promising to thrill your tastebuds with local craft beers, wines, and gins, along with gourmet sushi, wood-fired pizza, sausage rolls, pork pies, and biltong; their delectable chocolates, cakes, and doughnuts. There’s also fresh produce, aromatic herbs, and smooth olive oil, everything primed to inspire and elevate your culinary experience
Vendors include Wiston Estate, Dillions Vineyard, Brilliant Gin, The Gay Farmer, Boozy Bakers and Whisk Art, all platforming what makes the county so special. There will also be fascinating talks, covering everything from the history of gin to the life of bees and most topics in-between. There’s also a raffle, with some seriously impressive prize, so don’t miss that. If you want to experience the finest in local food and drink offerings, this should be your first stop.
Restaurant Interlude at Leonardslee Lakes & Gardens
Brighton Road, Lower Beeding RH13 6PP
Nestled deep in the heart of the West Sussex countryside, surrounded by 240 acres of woodland, lakes and gardens lies Restaurant Interlude. A restaurant that is quietly making a name for itself, with its multi-course woodland menu from Executive Chef Jean Delport, Interlude already has one Michelin star and a Green Michelin star since opening in late 2018.
Ambitions are high in the kitchen, headed up by Cape Town-born Delport who has spent the majority of his life in his native country working in prestigious properties up and down the wine belt of the Western Cape, and is only the second South African to win a Michelin star. At Restaurant Interlude the ever-changing set menus (between 11-12 courses for lunch and 15-19 for dinner), are a pitch perfect homage to the glorious Grade I listed garden estate of Leonardslee, and Jean ensures that each course includes at least one ingredient from the grounds, carefully foraged and elevated to showcase the abundance of seasonal ingredients just yards from the restaurant.
Inspired by British, South African and French cooking, Delport’s menu is as unique as it is creative. Dishes take guests on a tour through the Estate with forest ashes, bracken fiddleheads, pine, nettles, rabbit and venison all harmoniously playing off each other as if it were an orchestra conducted by Delport himself. The Gardens are brought to life as the bridge between nature and cuisine becomes ever smaller. Dishes are presented with as much care as they are cooked, and the front of house team, including Jean and his kitchen brigade, often impart little gems of knowledge throughout service.
The on-site Leonardslee vineyard offers guests three inaugural wines including their Blanc de Blanc, Brut Reserve and Brut Rosé, alongside the award-winning wines from owner Penny Streeter OBE’s family-run South African vineyard, Benguela Cove Lagoon Wine Estate in Hermanus which can all be purchased from the estate. Sommeliers Simba and Ndosi have an enviable list of over 175 bottles, mostly new world to suit a range of palates and the modern bar serves up a selection of classic and creative cocktails including Garden Oak and Hedgerow Negroni.
The 26 cover, high ceilinged dining room, housed in the 19th century Grade II listed Italianate mansion, has panoramic views over the Estate and beyond and was designed by William Edgerton Hubbard in 1852 and retains many of the original features. Restaurant Manager Anya Delport ensures service is exemplary.
Guests can also stay at Leonardslee House which has 10 beautifully appointed rooms and make the most of the expansive gardens and lakes on the estate. Each room is unique and has been individually designed featuring quintessentially British interiors with wallpaper and soft furnishings chosen to complement the properties breath-taking surroundings, alongside sustainably sources antiques and British made pieces.
www.restaurant-interlude.co.uk
Steve Edwards brings unique food experience to BHAFC
Opening Tues 1 April
American Express Community Stadium, Village Way, Brighton BN1 9BL
The winner of BBC Masterchef: The Professionals and chef owner of Brighton’s celebrated etch restaurant, Steven Edwards is about to extend his offering at Brighton & Hove Albion Football Club. BITES by Steven Edwards will be available from Tues 1 April at the club’s new fan-zone, The Terrace. It will provide an incredible array of food and drink to enjoy on both match days and non-match days.
Edwards’ food has already a huge success at the ground’s VIP Hospitality offering in the Tunnel Club, and now even more of us can enjoy his award-winning culinary skills. On the menu are lots of Sussex-inspired creations, including LORD BEEF - two 3oz dry aged beef patties served with a sesame seeded bun, Frenchie’s mustard mayo, lettuce, gherkin and Swiss cheese, THE BRATBEST beef hot dog served with Japanese milk bread sub, Frenchie’s mustard mayo, curry ketchup, onion seeds and crispy onions and a vegetarian option of KENTUCKY FRIED ONION patty served with charcoal bun, Frenchie’s mustard mayo, lettuce, tomato, gherkin, beetroot ketchup and hash brown.
Burger & Lobster opens in Brighton
15 Market Street, Brighton 1HH
Known for bringing together luxurious lobster and indulgent burgers at affordable prices, Burger & Lobster have a new restaurant in Brighton. It’s showcasing a gourmet menu, which include delights like Lobster Croquettes to a Wagyu Burger and not forgetting its famous Lobster Roll served with a signature Lemon and Garlic Butter, there will be something for everyone. As a Burger & Lobster first, the brand has also introduced a brunch menu, with several exclusive dishes for Brighton diners only.
Launched in 2011, Burger & Lobster now has nine locations across London (along with one in New York, one in Singapore and a further seven in Bangkok, Malaysia, Qatar and Kuwait City), it brings the best produce to those fun and passionate personalities around the world who share their appetite for creativity. Simplicity is at the core of the Burger & Lobster concept. All restaurants feature wild-caught lobsters that are flown in from Nova Scotia, Canada, and prime beef. The restaurants work tirelessly with the families that supply the ingredients to this mono-product offer to ensure the absolute best quality.
Lunchbox podcast delves deeper into our food
All good podcast platforms
From the makers of the legendary BBC2 panel show QI and its hit spin-off podcast No Such Thing As A Fish comes a piping hot new podcast, Lunchbox Envy.
Hosted by Manu Henriot (an ex chef) and Jack Chambers (a gastronome) it adds a generous dollop of bizarre and unusual facts to every meal. The pair gather around the table with chef & food writer Rosie MacKean, with the sole mission of unpeeling the culinary world, one ingredient at a time.
Fascinating and mouth-watering in equal measure, Lunchbox Envy will fill your brain as well your stomach. Packed with surprising food facts and bizarre culinary traditions, this new podcast answers the questions you never knew you had—like what happens when nuclear submarines run out of sausages, where in the world you can find blue bananas, and which country hosts an international testicle-cooking competition. www.qi.com/lunchbox
Mark O'Donnell
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