0:00:02 > 0:00:03He's Brian Turner.
0:00:03 > 0:00:06And she's Janet Street-Porter.
0:00:06 > 0:00:11I'm passionate about walking. These feet have taken me the length
0:00:11 > 0:00:13and breadth of Great Britain.
0:00:13 > 0:00:16I've been privileged to cook all round the world
0:00:16 > 0:00:20but it's Britain that I love - fabulous produce,
0:00:20 > 0:00:22great ingredients, right here on the doorstep.
0:00:24 > 0:00:27We're joining forces to explore Britain's rich heritage...
0:00:28 > 0:00:32..and the landscape that's given us such wonderful produce.
0:00:33 > 0:00:34He's in charge of the food.
0:00:34 > 0:00:37And guess what? She's in charge of everything else.
0:00:37 > 0:00:40- This is... - A Taste of Britain.
0:00:50 > 0:00:54We're in the magnificent coastal county of West Sussex,
0:00:54 > 0:00:56home of the rolling South Downs,
0:00:56 > 0:00:59lush farmland, and the famous Goodwood Estate.
0:00:59 > 0:01:00This is my favourite.
0:01:00 > 0:01:03'It's a tough job, but someone's got to do it -
0:01:03 > 0:01:07'tasting sparkling wines in one of Britain's top vineyards.'
0:01:07 > 0:01:08'I'm set to impress Janet
0:01:08 > 0:01:10- 'with a bit of Brian Turner - mussel- power.'
0:01:10 > 0:01:13- Moules Angleterre. - You are so sexy.
0:01:13 > 0:01:17'And I take a step back in time at the historic Bignor Roman Villa.'
0:01:17 > 0:01:23Well, I feel privileged, being able to walk on this amazing mosaic.
0:01:23 > 0:01:25Great, locally produced Wagyu beef
0:01:25 > 0:01:27is given the Michelin-star treatment.
0:01:27 > 0:01:32And the lush Sussex countryside provides proof that
0:01:32 > 0:01:34a happy cow is a tasty cow.
0:01:34 > 0:01:37'And after tasting our way around the region...'
0:01:37 > 0:01:38Food of the gods.
0:01:38 > 0:01:41'I cook up my version of a taste of West Sussex -
0:01:41 > 0:01:44'where else but on the glorious Goodwood Estate.'
0:01:46 > 0:01:48All right, enough showing off, get on with it.
0:01:51 > 0:01:54What a fantastic spot, Brian. Look, we're on the edge
0:01:54 > 0:01:57of the South Downs, it's dropping away, all the way to the sea.
0:01:57 > 0:02:00There's Chichester Cathedral down there,
0:02:00 > 0:02:03Isle of Wight off in the distance,
0:02:03 > 0:02:06- you can even see Bognor.- Bognor!
0:02:06 > 0:02:09I've walked here so many times. I've brought my map along
0:02:09 > 0:02:12and generally I've walked in howling gales and quite a lot of wind
0:02:12 > 0:02:15so it's falling apart, but what a day today!
0:02:15 > 0:02:18I'll buy you a new map, but you're absolutely right.
0:02:18 > 0:02:20The countryside around here's got such fantastic produce -
0:02:20 > 0:02:23of that, we're going to find something wonderful, no doubt.
0:02:23 > 0:02:25There are great restaurants round here using the produce,
0:02:25 > 0:02:28Michelin-starred restaurants popping up all over the place,
0:02:28 > 0:02:33and just over there is the first 100% organic dairy herd,
0:02:33 > 0:02:35which I think is brilliant.
0:02:35 > 0:02:37Yeah, on the Goodwood Estate.
0:02:37 > 0:02:41Absolutely, spot-on, but the beauty is it's a blue sky, lots of sun,
0:02:41 > 0:02:45and in that direction, English award-winning sparkling wine.
0:02:45 > 0:02:47- I need a drink.- Let's go.
0:02:49 > 0:02:52'I know the duchess particularly loves a bit of bubbly,
0:02:52 > 0:02:54'so I'm going to treat her.
0:02:54 > 0:02:57'We're going sparkling wine tasting.'
0:02:57 > 0:03:01There are now over 400 vineyards in England and Wales,
0:03:01 > 0:03:05and West Sussex is home to one particular wine producer
0:03:05 > 0:03:09whose sparkling wine wins prizes worldwide.
0:03:09 > 0:03:12Nyetimber is now the largest vineyard in the UK
0:03:12 > 0:03:15and is also one of few to produce premium sparkling wine
0:03:15 > 0:03:18exclusively from fruit grown on the estate.
0:03:18 > 0:03:22This is thanks to the chalk seam found under the South Downs
0:03:22 > 0:03:24which is the very same
0:03:24 > 0:03:26that runs through the Champagne region in France.
0:03:26 > 0:03:30This creates the perfect green sand and chalky soil
0:03:30 > 0:03:33for sparkling wine grapes.
0:03:33 > 0:03:35'This wine house may be less than 30 years old
0:03:35 > 0:03:37'but, as wine maker Cherie Spriggs explains,
0:03:37 > 0:03:40'the history of wine producing in southeast England
0:03:40 > 0:03:42'goes back much further.'
0:03:42 > 0:03:43Back in the Roman times,
0:03:43 > 0:03:46there were multiple vineyards all over England.
0:03:46 > 0:03:47And Henry VIII -
0:03:47 > 0:03:51who, in fact, actually had ownership of this property at one point -
0:03:51 > 0:03:53he was responsible for removing all the monasteries
0:03:53 > 0:03:55from this country.
0:03:55 > 0:03:58And that led to a change in terms of agriculture
0:03:58 > 0:04:00- and how that was happening. - How big is Nyetimber?
0:04:00 > 0:04:05- How's it developed over the years? - Well, Nyetimber is now 152 hectares
0:04:05 > 0:04:08and we were the pioneers in this country
0:04:08 > 0:04:11of growing the three classical grape varieties -
0:04:11 > 0:04:13Chardonnay, Pinot noir and Pinot Meunier -
0:04:13 > 0:04:14for making sparkling wine.
0:04:14 > 0:04:18We only use grapes from our vineyards that we own,
0:04:18 > 0:04:21we don't buy any fruit, and we only use that fruit to make
0:04:21 > 0:04:25sparkling wine. We don't use it at all for making still wines.
0:04:25 > 0:04:28We believe that sparkling wine made in the traditional method,
0:04:28 > 0:04:31as it has been done in Champagne for years, is what suits us best.
0:04:31 > 0:04:34Cherie, you've been very carefully referring
0:04:34 > 0:04:36to your wine as sparkling wine all the way through,
0:04:36 > 0:04:40you haven't used the C-word, the "champagne" word -
0:04:40 > 0:04:42is there a reason?
0:04:42 > 0:04:45Yeah - champagne is in fact a sparkling wine,
0:04:45 > 0:04:48but it's a protected word and it's called champagne
0:04:48 > 0:04:52because it comes from a particular region in France
0:04:52 > 0:04:56which then becomes the name of the product when it's made there.
0:04:56 > 0:04:59It's a trademarked term and yet we use the same method,
0:04:59 > 0:05:03which we then just refer to as the traditional method,
0:05:03 > 0:05:06it's exactly as they do there, but since we're here
0:05:06 > 0:05:09in the south of England, we have to call it sparkling wine.
0:05:09 > 0:05:11- It's good enough for the Queen, isn't it?- It is.
0:05:11 > 0:05:14In 2012, on the Royal Barge, for her jubilee,
0:05:14 > 0:05:17our wine was served on the barge.
0:05:17 > 0:05:20It was also served at some events surrounding the Royal Wedding.
0:05:20 > 0:05:23Well, on that barge, she definitely needed a decent glass of wine,
0:05:23 > 0:05:25cos it was a most horrible day!
0:05:25 > 0:05:28It wasn't...it wasn't the most lucky for her,
0:05:28 > 0:05:31I don't think, but at least she had some good sparkling to drink.
0:05:31 > 0:05:33Today's a great day to drink champ...
0:05:33 > 0:05:36- Oops, sparkling wine! - Exactly, that would be great.
0:05:36 > 0:05:38So why don't you come with me to taste our wine?
0:05:38 > 0:05:39- OK, sure.- Let's do it.
0:05:39 > 0:05:41'I thought she'd never ask!'
0:05:44 > 0:05:47So we're coming up here to what we call the white barn
0:05:47 > 0:05:50where we will be doing our wine-tasting together.
0:05:50 > 0:05:55We're first going to pour for you the Nyetimber Classic Cuvee.
0:06:00 > 0:06:02A generous amount, there, for a tasting.
0:06:02 > 0:06:04Well, you said you were thirsty, Brian.
0:06:04 > 0:06:07This is the product where we're using all three of those great
0:06:07 > 0:06:11varieties that we grow - Chardonnay, Pinot noir and Pinot Meunier.
0:06:11 > 0:06:14The idea is those three grapes together will bring something
0:06:14 > 0:06:19more than the individual grape itself could bring on its own.
0:06:19 > 0:06:22The next one I'd like to show you is a Blanc de Blancs.
0:06:22 > 0:06:28Blanc de Blancs is a wine that is made just from the Chardonnay grape.
0:06:28 > 0:06:32The great Blanc de Blancs of the world are something that
0:06:32 > 0:06:34connoisseurs of sparkling wine just adore,
0:06:34 > 0:06:39because Chardonnay can really bring something quite elegant to the wine.
0:06:39 > 0:06:42I've got one more wine that I really want you to taste today
0:06:42 > 0:06:45and it's our Tillington Single Vineyard wine.
0:06:45 > 0:06:49This is a very special wine, it's the first time we made it,
0:06:49 > 0:06:50which was in 2009.
0:06:50 > 0:06:55So, all the grapes from the product come from the Tillington vineyard.
0:06:55 > 0:06:59It's 79% Pinot noir, and 21% Chardonnay.
0:07:04 > 0:07:08This is my favourite, I like this the best.
0:07:08 > 0:07:10Only cos it's the most expensive.
0:07:10 > 0:07:13- That's the Duchess for you! - Well, can I just say...
0:07:13 > 0:07:16- Get out!- It's a bit like me, subtle.
0:07:16 > 0:07:18Tell me what you like about it, is it...is it...?
0:07:18 > 0:07:21Absolutely subtle, so I'm a big fan of chardonnay.
0:07:21 > 0:07:23I stopped drinking chardonnay when it became common
0:07:23 > 0:07:26- then I went back to chardonnay. I do like...- Common...!
0:07:26 > 0:07:28No, chardonnay was ultra-common, Brian.
0:07:28 > 0:07:30You might not judge wine like that,
0:07:30 > 0:07:33but I look at what the people in the bar are drinking and...
0:07:33 > 0:07:37- And then buy something else. - Exactly - and the Blanc de Blancs,
0:07:37 > 0:07:40I do adore, but this is very subtle.
0:07:40 > 0:07:42It's a subtle wine, it's very elegant.
0:07:42 > 0:07:44Yeah, it's something that, you know...
0:07:44 > 0:07:47One of the things as a wine-maker is really important to me is
0:07:47 > 0:07:49- the flavours, of course. - It has a depth of flavour.
0:07:49 > 0:07:52But also how does it feel? Is it harmonious?
0:07:52 > 0:07:54Has it got a lovely ease to it?
0:07:54 > 0:07:58Exactly - it's like buying a handbag somewhere nice
0:07:58 > 0:08:00and using a carrier bag.
0:08:00 > 0:08:02Get out of here.
0:08:02 > 0:08:05I know this might not be your wine-tasting notes, Brian...
0:08:05 > 0:08:09- I'm just going to write down "Handbag" here.- No, I mean,
0:08:09 > 0:08:14the thing is immediately, you can immediately tell the class.
0:08:14 > 0:08:15Yeah.
0:08:17 > 0:08:21I'm not sure about this handbag idea, but what I am sure about
0:08:21 > 0:08:25is that a great way to celebrate this magnificent sparkling wine
0:08:25 > 0:08:29is by using it in a dish with locally caught mussels.
0:08:29 > 0:08:31Just don't use it all, Brian.
0:08:33 > 0:08:36Nyetimber Manor, it's absolutely fantastic.
0:08:36 > 0:08:40Mentioned in the Domesday Book, owned by Henry VIII,
0:08:40 > 0:08:43and he gave it to Anne of Cleves in her divorce settlement,
0:08:43 > 0:08:45so didn't she do well?
0:08:48 > 0:08:51Down there, I don't know how many miles it is,
0:08:51 > 0:08:52is the south coast, yeah?
0:08:52 > 0:08:56Yes, there's the South Downs and there's the coast.
0:08:56 > 0:08:59Fantastic. So, wonderful mussels are the right things to have
0:08:59 > 0:09:01this part of the world. We've cleaned them, de-bearded them.
0:09:01 > 0:09:03So I'm going to put them in a pot pan here.
0:09:03 > 0:09:05Stand still, move out the way.
0:09:05 > 0:09:07Whoa!
0:09:07 > 0:09:10And now I've got them on the go, I just want to show you this.
0:09:10 > 0:09:13It's very rarely in your house or my house that we have
0:09:13 > 0:09:17any of this sparkling wine spare, so I'm going to put it...
0:09:17 > 0:09:19- A little dash(!)- Just a little dash, get that lovely.
0:09:19 > 0:09:22- Save a bit for the cook. - You're quite right.
0:09:22 > 0:09:25- That goes there. - Smells fantastic already.
0:09:25 > 0:09:27You see, it's a very simple dish, is this.
0:09:27 > 0:09:30What I'm going to do is I'm going to put some chopped fennel in there,
0:09:30 > 0:09:32so just shred that up.
0:09:34 > 0:09:36And then a few shallots as well.
0:09:36 > 0:09:39Posh onions, as you and I well know.
0:09:39 > 0:09:42- Banana shallots. - Banana shallots, yeah, yeah,
0:09:42 > 0:09:44but taste nothing like bananas, by the way.
0:09:44 > 0:09:45No, no, it's a shame.
0:09:45 > 0:09:47I've got some parsley here as well.
0:09:47 > 0:09:51I grow that flat-leaf parsley and I grow fennel as well.
0:09:51 > 0:09:53- Every year, it comes back. - Well, that's good.
0:09:53 > 0:09:56I grow the bronze fennel because it looks so fabulous.
0:09:56 > 0:09:58So just put plenty of that in there
0:09:58 > 0:10:01and we just leave that now to simmer nice and gently.
0:10:01 > 0:10:03- About five minutes, it takes. - Yeah, not too long.
0:10:03 > 0:10:06And make sure they all open up, OK?
0:10:10 > 0:10:12The whole idea here is that once it's steamed away,
0:10:12 > 0:10:17- it is a version of moules mariniere, but I suspect...- Moules Angleterre.
0:10:17 > 0:10:19- Say that again?- Moules Angleterre. - You are so sexy.
0:10:19 > 0:10:22Do you know what, sometimes that is just too far?
0:10:22 > 0:10:24Brian, get in the queue.
0:10:24 > 0:10:26I've got a ticket!
0:10:26 > 0:10:29- I've got number 137 ready to go. - Thank you, right move on.
0:10:29 > 0:10:32OK, right, so look, this is coming up nicely.
0:10:32 > 0:10:34It's been going now for about five or six minutes.
0:10:34 > 0:10:35It smells fantastic.
0:10:35 > 0:10:37So I'm going to pour those into the colander,
0:10:37 > 0:10:40so all the juice will just go through here.
0:10:40 > 0:10:44But this is the bit we've got to be a bit careful with - so I'm going to
0:10:44 > 0:10:49put a cloth in here and a fine sieve and just very carefully...
0:10:49 > 0:10:52I use kitchen paper, but it generally disintegrates.
0:10:52 > 0:10:53..let it go through.
0:10:56 > 0:10:59What's that, special chef's tapping?
0:10:59 > 0:11:02Yes, you were taught this at the first year of college to do this.
0:11:02 > 0:11:06So all I want to do now is just thicken that up, enrich it.
0:11:06 > 0:11:11I just... I can't... That view is just so wonderful,
0:11:11 > 0:11:15- we'll put a bit of cream in there... - Oh, no. A bit!?
0:11:15 > 0:11:19- A bit. That's it.- Brian! - Give it a stir there.
0:11:19 > 0:11:23- I can feel my veins clogging up. - No. Don't say that.
0:11:23 > 0:11:25And then a squeeze of lemon juice -
0:11:25 > 0:11:28not too much, we can always add a little bit more to that.
0:11:28 > 0:11:32- You can see now, look, how that's starting to...- Like custard.
0:11:32 > 0:11:37- Not quite, because it isn't the same colour as custard.- Oh, no, no, no...
0:11:37 > 0:11:40We're going to make it the same colour as custard.
0:11:40 > 0:11:42- So it'll be right - look, just a little bit.- A little bit?!
0:11:42 > 0:11:44Brian, that's a handful!
0:11:44 > 0:11:46Yeah, but this is for eight people here.
0:11:46 > 0:11:49And just stir that butter in there.
0:11:49 > 0:11:51Touch of salt in that.
0:11:51 > 0:11:54I don't mind a bit of black pepper in there.
0:11:54 > 0:11:58And then we just need to actually get a bit of colour in there
0:11:58 > 0:12:02- so I kept a bit of parsley back. - Do you put fennel leaves in there?
0:12:02 > 0:12:03Do you add them in as well?
0:12:03 > 0:12:05Well, if you had fennel leaves,
0:12:05 > 0:12:08but there weren't any on the fennel I got, so I got some dill here.
0:12:08 > 0:12:12It is really a peasant-style dish, it's a quick dish.
0:12:12 > 0:12:14- You don't have to do it too small? - No finesse, quite right.
0:12:14 > 0:12:17So that goes in there. Bit of colour. Give that a stir.
0:12:17 > 0:12:19- Could you stir it the other way round, please?- Why?
0:12:19 > 0:12:21Cos it makes it better flavour.
0:12:21 > 0:12:22So full of rubbish, you are!
0:12:24 > 0:12:28I'm not - what do they call this job? - sous-chef!
0:12:28 > 0:12:30You're not. You're a commis chef.
0:12:30 > 0:12:32So we got this dill here, it's just a lovely colour.
0:12:32 > 0:12:33We keep it to the last minute.
0:12:33 > 0:12:37So now I think the thing is just to put mussels...
0:12:37 > 0:12:39Now, you can take this parsley and onion,
0:12:39 > 0:12:41I don't think you need to do that.
0:12:41 > 0:12:45So all we do now is we quickly pour that over the top...
0:12:47 > 0:12:51..and the thing to serve this with is a nice bit of crusty bread,
0:12:51 > 0:12:54a little bit of the dill or the fennel leaves on top.
0:12:54 > 0:12:57- Looks lovely.- There you've got it.
0:12:57 > 0:13:01You've got English mussels with English sparkling wine
0:13:01 > 0:13:03fit for a duchess, never mind a queen.
0:13:13 > 0:13:14I think you should eat with your fingers.
0:13:14 > 0:13:16- You've got a spoon and fork there. - Yes.
0:13:16 > 0:13:18- The gravy's in the bottom.- Yep.
0:13:18 > 0:13:21That fennel's quite chunky. Nice bit of flavour to it.
0:13:24 > 0:13:26The mussels taste great.
0:13:26 > 0:13:28The wine gives it a bit of the fizz, doesn't it?
0:13:28 > 0:13:30- Don't it just!- I like that sauce.
0:13:30 > 0:13:33And there's not that much really for a portion, really.
0:13:34 > 0:13:37People often make the mistake about mussels and they think they're a cheap food,
0:13:37 > 0:13:40you should cook them with cheap ingredients, and that's wrong.
0:13:41 > 0:13:44- Food of the gods.- She likes it.
0:13:45 > 0:13:48I really liked Brian's mussel dish,
0:13:48 > 0:13:50but before you think you've won me over, Brian,
0:13:50 > 0:13:52it was because of the sparkling wine,
0:13:52 > 0:13:54not the cream!
0:13:57 > 0:14:00Modern English wine production may be thriving,
0:14:00 > 0:14:03but it's actually thanks to the Romans,
0:14:03 > 0:14:07who introduced winemaking to Britain back in the year 1AD.
0:14:07 > 0:14:10A healthy stroll away from the vineyard
0:14:10 > 0:14:14in the South Downs National Park are the remains of an exquisitely
0:14:14 > 0:14:18preserved 2,000-year-old Roman villa.
0:14:19 > 0:14:22'And site custodian Lisa Tupper has kindly agreed to give me
0:14:22 > 0:14:24'a guided tour.'
0:14:24 > 0:14:26Well, it's a thrill to be here.
0:14:26 > 0:14:28I've walked along that ridge many, many times,
0:14:28 > 0:14:31but I've never had a guided tour.
0:14:31 > 0:14:35So, it's a fantastically situated house, isn't it?
0:14:35 > 0:14:38It is - you've got Stane Street, that runs right along
0:14:38 > 0:14:41the woodland edge, which was the main Roman road, 2,000 years ago.
0:14:41 > 0:14:44A little bit like living on the M25 at Orbital.
0:14:44 > 0:14:46What did it connect? Chichester and London?
0:14:46 > 0:14:49Yeah - Noviomagus was Chichester, and Londinium was London,
0:14:49 > 0:14:50and it connected the two.
0:14:50 > 0:14:55So whoever decided to build this house built it here so he could
0:14:55 > 0:14:57have deliveries, visitors.
0:14:57 > 0:14:59And also the stature as well.
0:14:59 > 0:15:02We don't think it wouldn't have been quite so wooded.
0:15:02 > 0:15:04So, anybody who was travelling along Stane Street
0:15:04 > 0:15:07could look across and say "My word, what a fabulous villa."
0:15:07 > 0:15:09It was all about the wealth and the luxurious.
0:15:09 > 0:15:12- So if you've got it, you flaunted it?- Exactly.
0:15:12 > 0:15:14- Can I have a look? - Of course you can.
0:15:14 > 0:15:16- A proper guided tour. - Come on inside.
0:15:21 > 0:15:26Well, I feel privileged being able to walk on this amazing mosaic.
0:15:26 > 0:15:29- It's like a carpet, isn't it? - Certainly is, yes.
0:15:29 > 0:15:32Now, what was this? Was this a corridor or an entrance hall?
0:15:32 > 0:15:36Yeah, this would've been the corridor that went the whole length
0:15:36 > 0:15:38of the north wing, and in its entirety,
0:15:38 > 0:15:39it's 70 metres long.
0:15:39 > 0:15:43It's the second-longest corridor on display in the UK
0:15:43 > 0:15:46and it's the most complete and certainly the most colourful.
0:15:46 > 0:15:50So what do you know about the people that lived in the house originally?
0:15:50 > 0:15:54We think it was a Roman man who'd taken his British wife,
0:15:54 > 0:15:57had a family, made their wealth and then invited all the aunties
0:15:57 > 0:16:00and uncles, grandmas and grandads to come and live with them.
0:16:00 > 0:16:02What are the stones that were used to make it?
0:16:02 > 0:16:04I've got some here.
0:16:04 > 0:16:06We've got the orange, which is the clay tesserae.
0:16:06 > 0:16:09And you can see that one hasn't been cooked the whole way through,
0:16:09 > 0:16:11so you've got the grey line.
0:16:11 > 0:16:13And then we've got the chalk, the white.
0:16:13 > 0:16:17- From just over there. - Just over on the Downs.- Right, OK.
0:16:17 > 0:16:20And then you've got this quite special Purbeck marble
0:16:20 > 0:16:21all the way from Dorset,
0:16:21 > 0:16:25and each individual tessera would be cut from a larger boulder
0:16:25 > 0:16:28by your slaves, to make all of the sizes that you needed.
0:16:31 > 0:16:34My goodness, this is a fantastic mosaic.
0:16:34 > 0:16:36So what actually is on this floor?
0:16:36 > 0:16:37At the top, you've got Venus,
0:16:37 > 0:16:39who was the goddess of love and beauty
0:16:39 > 0:16:42and below Venus, you have her cupid gladiators
0:16:42 > 0:16:44who were fighting for her love.
0:16:44 > 0:16:47- What room was this?- This would have been the winter dining room.
0:16:47 > 0:16:49So you would have come into this room to have your meals
0:16:49 > 0:16:52in the winter months when it was cold outside.
0:16:52 > 0:16:54And the reason it was a winter dining room
0:16:54 > 0:16:56is because of the hypocaust system.
0:16:56 > 0:16:58- Underfloor heating!- Exactly.
0:16:58 > 0:17:01How was that operated? I don't see any pipes.
0:17:01 > 0:17:05No, outside of this building here, there's a small hovel,
0:17:05 > 0:17:08a furnace where your two very unlucky slaves would have to stay
0:17:08 > 0:17:11and they'd have a hot fire and blow the air through the tunnel
0:17:11 > 0:17:14which would come and circulate around these piles of tiles.
0:17:14 > 0:17:17So the tiles, the floor is supported...
0:17:17 > 0:17:20- By the piles of tiles. - ..by piles of tiles,
0:17:20 > 0:17:23so it's not a solid floor, it's got cavities underneath it.
0:17:23 > 0:17:28Outside, two slaves. How are they fanning?
0:17:28 > 0:17:30Something similar to a bellow kind of tool
0:17:30 > 0:17:32to blow the hot air in, we think.
0:17:32 > 0:17:35The story goes that this would have been so effective
0:17:35 > 0:17:37as an underfloor heating system that you'd have to have
0:17:37 > 0:17:40your wooden sandals on because it would get so hot,
0:17:40 > 0:17:41to protect your feet.
0:17:45 > 0:17:47Now next time my central heating breaks down,
0:17:47 > 0:17:51I'm going to send for a couple of people with some bellows!
0:17:54 > 0:17:56With Janet getting her fix of history,
0:17:56 > 0:18:00I'm off for more culinary inspiration for my taste of West Sussex,
0:18:00 > 0:18:04and where better to go than Michelin-starred restaurant The Pass
0:18:04 > 0:18:06at the South Lodge Hotel,
0:18:06 > 0:18:10where chef Matt Gillan transforms local seasonal produce
0:18:10 > 0:18:12into stunning plates of food?
0:18:13 > 0:18:15- Good morning, Matt.- Brian.
0:18:15 > 0:18:18Tell us what you're cooking and show us some of your ingredients.
0:18:18 > 0:18:20Today, I'm essentially doing a salad,
0:18:20 > 0:18:22so it's a three-ways with Wagyu,
0:18:22 > 0:18:25a little bit of dressing with capers and sunflower seeds
0:18:25 > 0:18:29and a vinaigrette, some onions and horseradish ice cream.
0:18:29 > 0:18:32So in terms of flavours, it's quite, quite classical,
0:18:32 > 0:18:36it's quite safe, but in terms of techniques, it's quite modern
0:18:36 > 0:18:37and very much what we do here.
0:18:37 > 0:18:39So that's how it works? It's modern,
0:18:39 > 0:18:41but also lots of local produce, I can see.
0:18:41 > 0:18:44Yeah, especially when we've got the beef,
0:18:44 > 0:18:46which is Trenchmore beef, which is the farm
0:18:46 > 0:18:50which is literally kind of a mile away as the crow flies,
0:18:50 > 0:18:54and their thing is a cross between Red Sussex and Wagyu beef.
0:18:54 > 0:18:57So, you talk about Wagyu and Red Sussex -
0:18:57 > 0:19:00- obviously Red Sussex is a local breed.- Yes.
0:19:00 > 0:19:02But tell us about Wagyu beef.
0:19:02 > 0:19:05So Wagyu is...it's Japanese, it's an Asian-style beef
0:19:05 > 0:19:10and it's intense, hands-on reared,
0:19:10 > 0:19:14so there's a lot of very much grass-fed,
0:19:14 > 0:19:18finish it on an ale or beer, massaging,
0:19:18 > 0:19:21just to make sure the fat is nice and even throughout the cows
0:19:21 > 0:19:24and what you get is a really, really nice marbling through the meat.
0:19:24 > 0:19:26So remind me what you put in there.
0:19:26 > 0:19:29- So here we have the fillet. - Chopped up.- Chopped up.
0:19:29 > 0:19:32It's not the most flavourful cut of meat.
0:19:32 > 0:19:34That's why we've put the sauce with it,
0:19:34 > 0:19:37but in terms of texture it works really, really well for this
0:19:37 > 0:19:41with my tartar sauce, which is, essentially,
0:19:41 > 0:19:43- almost like a Mary Rose.- Right, OK.
0:19:43 > 0:19:46I've got capers, a little bit of shallot going in there,
0:19:46 > 0:19:50tarragon, chives, Worcester sauce, Tabasco...
0:19:50 > 0:19:53I see, you make that up and leave it to one side there.
0:19:53 > 0:19:55Yeah, we just leave that for the moment.
0:19:57 > 0:20:01So this is the brisket, into cornflour.
0:20:01 > 0:20:03Now brisket is a cut that a lot of people forget.
0:20:03 > 0:20:06Cos it goes tough very quickly.
0:20:06 > 0:20:09But when you cook it hard and for as long as we're going to,
0:20:09 > 0:20:12it goes really, really crispy, so it's perfect,
0:20:12 > 0:20:14perfect for this crispy beef.
0:20:14 > 0:20:17What we're going to do is pop this into the fryer,
0:20:17 > 0:20:19just going to let that go until it stops,
0:20:19 > 0:20:22we want it really, really super crispy.
0:20:24 > 0:20:26So, what we're going to do is just heat the honey up
0:20:26 > 0:20:28and this is going to be for our crispy beef.
0:20:28 > 0:20:31We've used some local honey which is just a mile down the road
0:20:31 > 0:20:34from Cowfold, just to give a little bit of sweetness to that.
0:20:39 > 0:20:42So, really crispy.
0:20:42 > 0:20:45You can hear it snap when you crack it.
0:20:45 > 0:20:47So what I'm going to drop it into the honey.
0:20:47 > 0:20:49The honey for the sweetness, lovely.
0:20:50 > 0:20:54And then we'll finish them with some sesame seeds,
0:20:54 > 0:20:57white and black sesame seeds.
0:20:57 > 0:21:00A little bit of salt.
0:21:00 > 0:21:03It'll help bring out the flavour with the honey and the salt.
0:21:04 > 0:21:06Just put that there.
0:21:08 > 0:21:10So what we have here is the loin.
0:21:10 > 0:21:12The sirloin beef, the Wagyu.
0:21:12 > 0:21:15And you've then frozen it...
0:21:15 > 0:21:18We've then frozen it, just so we can cut it.
0:21:22 > 0:21:24So do you ever go to see the cattle?
0:21:24 > 0:21:27I was down a couple of weeks ago, actually.
0:21:27 > 0:21:29They all looked very happy.
0:21:29 > 0:21:32So when they feed them, do they give them beer or...?
0:21:32 > 0:21:37They use local ale. They finish them on cider, as well.
0:21:37 > 0:21:40They've got their own orchards down there, as well.
0:21:40 > 0:21:43- So what have you done there? - So all the fat we get from the cuts,
0:21:43 > 0:21:47we then roast off, render it down, it just adds a bit more flavour.
0:21:48 > 0:21:50Because it's come from the freezer,
0:21:50 > 0:21:53I'm just going to blow-torch it just to melt that fat.
0:21:54 > 0:21:56Ice cream through.
0:21:56 > 0:21:58- These are amazing machines. - Yeah, they are.
0:22:03 > 0:22:06So what this has done, it's whipping it,
0:22:06 > 0:22:09it's doing the job of a traditional ice cream machine.
0:22:09 > 0:22:11- But a lot quicker.- A lot quicker,
0:22:11 > 0:22:14but what it allows us to do is churn our ice creams to order,
0:22:14 > 0:22:18so every time we put an ice cream on the plate, it's freshly churned.
0:22:18 > 0:22:23One thing we haven't touched on yet is the eggs, so...
0:22:23 > 0:22:25We've got some quail eggs.
0:22:25 > 0:22:27What we're going to do, we're going to poach them.
0:22:27 > 0:22:31The idea of the cling-film is that it just holds the shape.
0:22:32 > 0:22:34Are these local grown?
0:22:34 > 0:22:36A few of them are from the garden.
0:22:36 > 0:22:38- Oh, right, well done.- A few are from West Sussex, as well.
0:22:38 > 0:22:41But I do get more, depends on where the best quality
0:22:41 > 0:22:43- is at the time.- Sure, yeah.
0:22:43 > 0:22:45So what we're going to start doing is around the edge,
0:22:45 > 0:22:47the crispy beef...
0:22:47 > 0:22:49That's it, a few onions.
0:22:51 > 0:22:56The whole dish is, it's beef, onions and horseradish.
0:22:56 > 0:22:59And we all know that beef, onions and horseradish go well together.
0:22:59 > 0:23:00Exactly, it works and we put...
0:23:00 > 0:23:03It looks more complicated than it is,
0:23:03 > 0:23:04but when you break it down to its flavours,
0:23:04 > 0:23:06it's actually fairly simple.
0:23:07 > 0:23:09He says!
0:23:10 > 0:23:13So here the eggs are ready, so we're just going to leave them
0:23:13 > 0:23:16in the cling-film for the moment, just let them soften up.
0:23:26 > 0:23:28- Some water-cress. - Mini water cress, yeah.
0:23:31 > 0:23:34There's a lot of people who aren't a huge fan
0:23:34 > 0:23:37of these micro-herbs, but for my food, it suits my food,
0:23:37 > 0:23:39and also, we don't just use the cress
0:23:39 > 0:23:41for the sake of using the cress.
0:23:41 > 0:23:44It has to marry up with what's going on the plate.
0:23:46 > 0:23:48The flowers were, erm...
0:23:48 > 0:23:51When I was down at the farm I was just,
0:23:51 > 0:23:53you know, looking at the fields in with the cows
0:23:53 > 0:23:57and it just kind of brings it back to where the beef came from.
0:23:57 > 0:23:59So just remind us, you took an egg,
0:23:59 > 0:24:02- a quail egg, out of its shell... - A quail egg out its shell.
0:24:02 > 0:24:04Put it into a container in clingfilm with a bit of oil...
0:24:04 > 0:24:08Yep, and then we've poached it for two-and-a-half minutes.
0:24:11 > 0:24:13And this is the final bit, yes?
0:24:13 > 0:24:15Just sit that on the corner.
0:24:16 > 0:24:18And that is our Wagyu three-ways.
0:24:18 > 0:24:21It looks a picture, chef, thank you very much.
0:24:21 > 0:24:23Thank you very much, pleasure.
0:24:23 > 0:24:26I first came across Wagyu beef back from Japan back in 1970,
0:24:26 > 0:24:28and it didn't look anything like this.
0:24:28 > 0:24:31I just can't wait to try it.
0:24:31 > 0:24:32Is it ready yet?
0:24:32 > 0:24:35Take it easy, take it easy. Should have been a chef.
0:24:35 > 0:24:37I thought you were hatching those eggs.
0:24:37 > 0:24:39HE CHUCKLES
0:24:39 > 0:24:40Lovely.
0:24:40 > 0:24:42There you go.
0:24:42 > 0:24:46So here we have Wagyu three-ways with horse radish and onions.
0:24:46 > 0:24:48- Thank you.- Enjoy.- Pretty, isn't it?
0:24:49 > 0:24:51What a picture on a plate.
0:24:51 > 0:24:53That looks absolutely...
0:24:54 > 0:24:56Well, it just looks amazing.
0:24:56 > 0:24:57It does, doesn't it?
0:24:57 > 0:25:00I think of all the things I've seen recently,
0:25:00 > 0:25:02that is the most beautiful,
0:25:02 > 0:25:04but needs must.
0:25:06 > 0:25:10The beef is delicious. It's very, very, very tender.
0:25:10 > 0:25:13It has got a lot of flavour.
0:25:13 > 0:25:17This tartar here, this is a quail's egg cooked in oil.
0:25:19 > 0:25:20Look at that.
0:25:20 > 0:25:22Which is good, good balance.
0:25:22 > 0:25:28That's so pretty, is that, but it's also extremely tasty.
0:25:28 > 0:25:32There's so many different flavours on the plate,
0:25:32 > 0:25:35but the best thing of all is the Wagyu beef.
0:25:35 > 0:25:37Absolutely delicious.
0:25:37 > 0:25:38And it's not often I like food
0:25:38 > 0:25:41that's so beautifully arranged on a plate,
0:25:41 > 0:25:43I find it a bit off-putting.
0:25:43 > 0:25:46- I know what you mean. - But that was really tasty.
0:25:48 > 0:25:52The locally-farmed beef Matt uses is great quality
0:25:52 > 0:25:55and it's hardly surprising, given the lush grazing conditions
0:25:55 > 0:25:59in this quintessentially British countryside.
0:25:59 > 0:26:02One of the must-see places to visit in West Sussex
0:26:02 > 0:26:05is the spectacular Goodwood Estate,
0:26:05 > 0:26:09home to racing events, motorsports and famous for its architecture.
0:26:11 > 0:26:15But it also has the largest lowland organic farm in the UK
0:26:15 > 0:26:18breeding a variety of cattle for both meat and dairy products.
0:26:18 > 0:26:21Tim Hassell is the estate's manager.
0:26:22 > 0:26:23Very impressive herd there.
0:26:23 > 0:26:28Yeah, they're our Sussex cattle, 12 months old and 24 months old,
0:26:28 > 0:26:31and they're grazing up here on the permanent pasture.
0:26:31 > 0:26:33So not only is this where they're grazing now,
0:26:33 > 0:26:36- on this estate is where they were actually born, as well.- Yeah.
0:26:36 > 0:26:39- You're completely self-sufficient. - Completely self-sufficient, yeah.
0:26:39 > 0:26:41Anything that we sell as a Goodwood product
0:26:41 > 0:26:43has to be born and bred on the estate.
0:26:43 > 0:26:45We won't buy in animals to then call "Goodwood".
0:26:45 > 0:26:47It has to be under our full control.
0:26:47 > 0:26:49It's also fed with the product you grow on the estate, as well.
0:26:49 > 0:26:52Yeah, that's right - the fields behind you,
0:26:52 > 0:26:56we're growing oats, barley, wheat, and then protein forages, as well,
0:26:56 > 0:26:59so that we can, you know, have total control of their diet
0:26:59 > 0:27:00from start to finish.
0:27:00 > 0:27:02What is it you think about the Red Sussex?
0:27:02 > 0:27:05Is it the flavour? Is it the fat content? How is it...?
0:27:05 > 0:27:07I think it's a combination of all those things, Brian.
0:27:07 > 0:27:09You've got the fat cover, the intramuscular fat,
0:27:09 > 0:27:12you've got the traditional maturity of the animal -
0:27:12 > 0:27:15you know, we're not killing anything much before its 30-36 months old...
0:27:15 > 0:27:16So, it tastes...
0:27:16 > 0:27:19Yeah, because a lot of beef in this country now is slaughtered
0:27:19 > 0:27:23at seven, eight, nine months and it's got no taste at all.
0:27:23 > 0:27:26That's right. We're hanging these animals on the bone for four weeks
0:27:26 > 0:27:28before we cut into them, so we need that level of fat cover
0:27:28 > 0:27:29to stop the meat drying out.
0:27:29 > 0:27:32Well, they all look very happy, don't they?
0:27:32 > 0:27:34Shame they don't know they're going to be burgers!
0:27:34 > 0:27:36THEY LAUGH
0:27:36 > 0:27:39Yeah, but it's the quality of life they've had up until that point...
0:27:39 > 0:27:42- Exactly. - ..is what we always think about.
0:27:43 > 0:27:45So, the beef cattle certainly looked like
0:27:45 > 0:27:48they were enjoying the good life.
0:27:48 > 0:27:50Let's check out the dairy herd.
0:27:50 > 0:27:52'And I'm still on the lookout for ingredients
0:27:52 > 0:27:55'for my celebratory taste of West Sussex.'
0:27:55 > 0:27:58That's a lovely-looking herd of dairy cattle over there.
0:27:58 > 0:28:01- What breed are those?- They're predominantly dairy short-horn.
0:28:01 > 0:28:03Since we went organic, the main reason for that
0:28:03 > 0:28:05is they do very well off forage.
0:28:05 > 0:28:09So, again, we're trying to produce as much milk as we can off grass.
0:28:09 > 0:28:12Cows go out in March and don't come back in again until November.
0:28:12 > 0:28:14We're trying to produce as much milk from grass as we can
0:28:14 > 0:28:18cos grass-fed meat, milk, is really good and better for you.
0:28:18 > 0:28:20It's a very rich milk isn't it, with a lot of cream?
0:28:20 > 0:28:22That's right, we're producing milk
0:28:22 > 0:28:25that's about 4.1, 4.2% fat, 3.3% protein,
0:28:25 > 0:28:28with a lovely, really rich colour which then manifests itself
0:28:28 > 0:28:30through into the cheese that we make.
0:28:30 > 0:28:32So what else makes the milk so special?
0:28:32 > 0:28:34When we come to sell the milk as Goodwood milk,
0:28:34 > 0:28:36we don't homogenise it,
0:28:36 > 0:28:38so that means we don't smash the fat particles up
0:28:38 > 0:28:40to stay in suspension within the milk.
0:28:40 > 0:28:43You get the old-fashioned cream line, as we did when I was a kid.
0:28:43 > 0:28:45And that makes fantastic coffees -
0:28:45 > 0:28:47artisan coffee people in London love our milk,
0:28:47 > 0:28:49we come top in taste testings.
0:28:49 > 0:28:51- Yeah?- Yeah, we've got a massive...
0:28:51 > 0:28:54What is it about the cream in the milk that makes great coffee?
0:28:54 > 0:28:56I think you'd have to ask a proper barista!
0:28:56 > 0:28:58They tell me it's how it stretches.
0:28:58 > 0:29:01The fact it stretches and the froth stands quite a long time.
0:29:01 > 0:29:03- So it makes top froth. - Top froth, yeah.
0:29:03 > 0:29:05But you also make great cheeses?
0:29:05 > 0:29:07Yeah, we make three different types of cheeses here.
0:29:07 > 0:29:10We do a Charlton cheddar and then we do a soft white and a soft blue.
0:29:10 > 0:29:13- Well, we'd better taste them. - You're quite right.
0:29:13 > 0:29:14I'm dying for a coffee.
0:29:14 > 0:29:16- Come on.- OK.
0:29:18 > 0:29:23'I want to see if what Tim says about the Goodwood milk is true.'
0:29:23 > 0:29:25'Any excuse for a coffee break, Janet!'
0:29:25 > 0:29:27Oh, thank you.
0:29:28 > 0:29:31OK, so one's Goodwood milk,
0:29:31 > 0:29:33and the other one's supermarket milk.
0:29:33 > 0:29:34So...
0:29:42 > 0:29:44Absolutely gobsmacked. There is a difference.
0:29:44 > 0:29:47- What, you mean even in the froth? - Yeah.
0:29:48 > 0:29:51That's milk as I remember it when I was a lad.
0:29:51 > 0:29:53Yeah, that other froth...
0:29:53 > 0:29:54Is a froth.
0:29:55 > 0:29:57So, what do you think?
0:29:57 > 0:30:00Definitely the milk tastes better, the Goodwood milk.
0:30:00 > 0:30:03And, look, it's got that full-bodied froth.
0:30:03 > 0:30:04And you know as well as I do,
0:30:04 > 0:30:07there's nothing better than a full-bodied froth.
0:30:07 > 0:30:12'While Brian gets ready to cook his taste of West Sussex,
0:30:12 > 0:30:16'I can't possibly come to historic Goodwood without checking out
0:30:16 > 0:30:19'the house's incredible architecture.
0:30:19 > 0:30:23'Curator James Peill gives me the low-down.'
0:30:23 > 0:30:26So this was the house that was bought
0:30:26 > 0:30:29by the first Duke of Richmond in 1697
0:30:29 > 0:30:33and has been the home of the family ever since.
0:30:33 > 0:30:36But it's been added to and added to
0:30:36 > 0:30:40and now, it looks like part of an octagon.
0:30:40 > 0:30:43Yes and there's always been this great myth that the house was
0:30:43 > 0:30:48designed as an octagon, but actually, there's no truth
0:30:48 > 0:30:49in that myth at all.
0:30:49 > 0:30:54And the reason that it's like this is because in the 19th century,
0:30:54 > 0:30:58the family wanted to hang all of the art that had been
0:30:58 > 0:31:02saved from Richmond House in London which had burnt down in a fire.
0:31:02 > 0:31:04And so they added on these great wings here.
0:31:04 > 0:31:07So this wing here with the portico and the ballroom wing
0:31:07 > 0:31:10were added on to house that great collection from Richmond House.
0:31:10 > 0:31:14So they weren't building them for bedrooms or rooms to live in -
0:31:14 > 0:31:17they were just building them as exhibition space.
0:31:17 > 0:31:19- Building it for art and grand entertaining.- Yeah.
0:31:19 > 0:31:22Every year, the King would come here and stay for race week,
0:31:22 > 0:31:25so it was important that they had a magnificent suite
0:31:25 > 0:31:28- of state rooms and bedrooms. - So it was all front, really.
0:31:28 > 0:31:30So it was a grand entertaining space.
0:31:32 > 0:31:35So on the left, we've got the family wing
0:31:35 > 0:31:40with his wonderful pedimented front and that was built
0:31:40 > 0:31:42by the second Duke of Richmond.
0:31:42 > 0:31:45His architect was Matthew Brettingham
0:31:45 > 0:31:49and then, in the early 1800s, James Wyatt added this
0:31:49 > 0:31:52great wing here and a ballroom wing.
0:31:52 > 0:31:54In order to tie it all together,
0:31:54 > 0:31:57he put these great towers on each corners.
0:31:57 > 0:32:00- They're like pepper-pots. - Exactly, they're like pepper pots.
0:32:00 > 0:32:01They're exactly like pepper-pots,
0:32:01 > 0:32:04but they're covered in flint, which is so mad.
0:32:04 > 0:32:06- Which is a local stone.- Yeah.
0:32:06 > 0:32:10And also it gives this wonderful quality in the light.
0:32:10 > 0:32:12It sort of glimmers
0:32:12 > 0:32:15and then the magnolia on the front, as well.
0:32:15 > 0:32:20So, magnolia are a particular feature of Goodwood
0:32:20 > 0:32:24and if we go right the way back to the 1740s,
0:32:24 > 0:32:29the second Duke of Richmond was one of the leading lights
0:32:29 > 0:32:30in the gardening revolution.
0:32:30 > 0:32:34So, some of the earliest magnolias were actually grown
0:32:34 > 0:32:35here at Goodwood.
0:32:35 > 0:32:39So this facade had this fantastic portico.
0:32:39 > 0:32:44Yes, that's right, and the top row has these wonderful ionic capitals
0:32:44 > 0:32:47which are actually made of Coade stone,
0:32:47 > 0:32:51which is a very, very early form of composite stone
0:32:51 > 0:32:54invented by Mrs Eleanor Coade
0:32:54 > 0:32:59who had her own composition stoneworks in Lambeth.
0:32:59 > 0:33:01Very, very famous.
0:33:01 > 0:33:05So an early example of a woman, at work, on top.
0:33:05 > 0:33:09- And...- You could say that. - Concrete.- You could say that.
0:33:09 > 0:33:11Is that designer concrete?
0:33:11 > 0:33:14Perhaps an early form of designer concrete.
0:33:16 > 0:33:18It's time to track down Brian,
0:33:18 > 0:33:22who's set up for his celebration dish for West Sussex,
0:33:22 > 0:33:24outside Goodwood's kennels.
0:33:24 > 0:33:28So I've rounded up a panel of the estate's experts to make
0:33:28 > 0:33:32sure his recipe has done Goodwood justice.
0:33:32 > 0:33:33Well, we've had a fantastic tour
0:33:33 > 0:33:37around this part of Sussex, haven't we? We've had great wine.
0:33:37 > 0:33:40We've seen some fantastic cattle, I've seen a beautiful house.
0:33:40 > 0:33:44So, how are you going to sum it up in one fabulous dish?
0:33:44 > 0:33:47Well, I'm going to name this dish the Goodwood Tart.
0:33:47 > 0:33:52- Right, Brian, luckily...! - No, seriously, this is an occasion
0:33:52 > 0:33:54when it doesn't want to be too complicated,
0:33:54 > 0:33:55because the produce speaks for itself.
0:33:55 > 0:33:59- Lovely Levin Down cheese. - Fantastic.- Like a brie.
0:33:59 > 0:34:03We've got Charlton over here, a mild cheddar cheese. It works lovely.
0:34:03 > 0:34:08I've got some bacon from the estate. So, we're actually ready to crack on.
0:34:08 > 0:34:09Eggs and cream, it's all there.
0:34:09 > 0:34:11- But everything is grown around... - Cream.
0:34:11 > 0:34:13Yeah, there's a wee bit of cream in there.
0:34:13 > 0:34:16I wasn't going to mention that. So, first job, a bit of oil.
0:34:16 > 0:34:19I love this cheese. I might to have a snack while...
0:34:19 > 0:34:21A bit of butter - whilst you're eating,
0:34:21 > 0:34:23I can sneak that in, that's fine.
0:34:24 > 0:34:26Per each.
0:34:26 > 0:34:29This cheese is absolutely...
0:34:29 > 0:34:34I've got some wonderful local bacon here, in lardons.
0:34:34 > 0:34:36So we'll put that in there and give it a good old sizzle.
0:34:36 > 0:34:40I've got a whole onion here but it doesn't matter what size it is,
0:34:40 > 0:34:41just shred that up.
0:34:41 > 0:34:44So, we get the onions on and the bacon on.
0:34:45 > 0:34:49Give you a good chance to practise your action.
0:34:49 > 0:34:52- Do I look good? - Yeah. All right, enough showing off.
0:34:52 > 0:34:55- Get on with it. - Now this is a simple pastry.
0:34:55 > 0:35:01I've got plain flour here, 8oz, a pinch of salt, some butter.
0:35:02 > 0:35:05So we'll just rub that in there. So, you know, it's like sand.
0:35:05 > 0:35:07So, you're making a short-crust pastry?
0:35:07 > 0:35:09Just a short-crust pastry, very simple is this,
0:35:09 > 0:35:12because we want to let all the ingredients that come
0:35:12 > 0:35:14from the estate do the talking.
0:35:14 > 0:35:17- Now, I've got an egg here. In she goes.- Yeah.
0:35:17 > 0:35:19Just mix that together.
0:35:19 > 0:35:22This is a quite a simple pastry to make.
0:35:22 > 0:35:24- It is.- Even I can make this pastry.
0:35:24 > 0:35:27Well, why didn't you say so before I started?
0:35:27 > 0:35:30You could have blessed-well done it.
0:35:30 > 0:35:33- Well, look, just pull it together. - You're doing it much better.
0:35:33 > 0:35:35Pull it together and if you've got the chance -
0:35:35 > 0:35:37I might need just a wee bit water in there.
0:35:37 > 0:35:40What consistency do you want? You want it to form a ball?
0:35:40 > 0:35:42I just want it to pull together. That's it.
0:35:43 > 0:35:46Now, it's looking nice, OK, so into a bit of clingfilm.
0:35:46 > 0:35:49Stick it in the fridge for an hour to rest, OK?
0:35:49 > 0:35:51If you look underneath there...
0:35:51 > 0:35:53- I've got you one. - Well done, that's it.
0:35:53 > 0:35:54It's been resting for an hour.
0:35:54 > 0:35:59Bit of flour on there and now we need to just be a bit careful.
0:35:59 > 0:36:03Pin it out so that it's bigger than the actual mould.
0:36:03 > 0:36:07I want it to go up the sides and over the top.
0:36:08 > 0:36:12- Want it in now?- Right, I'll have it now, please, yeah.
0:36:12 > 0:36:14We'll just put that in there.
0:36:14 > 0:36:17- The less you handle it, the better. - Yeah.
0:36:17 > 0:36:21The other thing I'm going to do, I'm going to take the fork here.
0:36:21 > 0:36:23That will stop it rising at all
0:36:23 > 0:36:26when the heat gets to the underneath and then a cartouche.
0:36:26 > 0:36:28A bit of greaseproof paper
0:36:28 > 0:36:32and then you put your favourite beans or rice in there to hold it down.
0:36:32 > 0:36:37- Yeah.- We're going to put that into the oven at about 160 degrees.
0:36:37 > 0:36:38Let it sit there and then turn it up to...
0:36:38 > 0:36:42Once it's in, turn it up to 180, so it actually holds its shape
0:36:42 > 0:36:45and when it comes out, let it sit for a few minutes
0:36:45 > 0:36:47and then carefully, with a knife, take that edge off.
0:36:48 > 0:36:51You see we've trimmed off all the edge there and it's ready to go.
0:36:51 > 0:36:57Now, what I'm really interested in is this wonderful Levin Down cheese.
0:36:57 > 0:36:59Look how lovely and squidgy it is.
0:36:59 > 0:37:03- You leave the rind on. - Yeah, absolutely.
0:37:03 > 0:37:08We'll put plenty of it in, because this is, to me, the star cheese.
0:37:08 > 0:37:12It's delicious. So, that's plenty of that in there.
0:37:12 > 0:37:15- OK, so, onions go in next.- Yeah.
0:37:15 > 0:37:17A liberal sprinkling.
0:37:18 > 0:37:21- Then we've got the bacon. - Do you kind of divvy it around?
0:37:21 > 0:37:24- You're doing it in quite a random way.- Yeah quite random,
0:37:24 > 0:37:25because once we put the liquor in there...
0:37:25 > 0:37:27Yeah, it will sort itself out.
0:37:27 > 0:37:29It'll sort itself out, you're quite right.
0:37:29 > 0:37:32OK, so we what we want is some wonderful eggs in here.
0:37:32 > 0:37:34Nice, fresh eggs.
0:37:37 > 0:37:42- There we go and that house looks so majestic up there.- Brian!
0:37:42 > 0:37:44Just a little bit...just a bit of cream. That was...
0:37:44 > 0:37:47Hang on a minute, let me look at where the mark was.
0:37:47 > 0:37:49Half a pint of cream.
0:37:49 > 0:37:53I was about to tell you, we'll put half a pint of cream in next, OK.
0:37:53 > 0:37:56But this is actually just going to set nicely together
0:37:56 > 0:37:58and this is a special cream, this is.
0:37:58 > 0:38:01- We really cannot... - We've seen the cows.
0:38:01 > 0:38:04- We know where it's come from. - This cheddary kind of cheese.
0:38:04 > 0:38:06So, we've got two kinds of cheese. The harder cheese...
0:38:06 > 0:38:08Yeah, salt and pepper.
0:38:11 > 0:38:13And just a little bit of chopped parsley.
0:38:16 > 0:38:22- The trick now is, to let it actually find its own level.- Yeah.
0:38:22 > 0:38:25We're going to put it into an oven about 160 degrees.
0:38:25 > 0:38:28When this is three-quarters cooked, in about 20 minutes,
0:38:28 > 0:38:30I'm going to sprinkle the rest of that cheese on top.
0:38:30 > 0:38:33I'm going to grate some nutmeg on it.
0:38:33 > 0:38:35- Oh, lovely.- I'm just going to go stick this in the oven.
0:38:35 > 0:38:37- Will you be all right? - Can you trust me?
0:38:37 > 0:38:40- Yeah. I'll be back in a minute or so.- OK.
0:38:41 > 0:38:44Right, I've got my panel here of experts.
0:38:44 > 0:38:46You all look like you're on Mastermind.
0:38:46 > 0:38:51So, your special subject is the kennels.
0:38:51 > 0:38:53Who knows most about the kennels?
0:38:53 > 0:38:56James, what's so fabulous about the kennels?
0:38:56 > 0:38:58So the kennels, Janet,
0:38:58 > 0:39:03were built by the third Duke of Richmond for his foxhounds.
0:39:03 > 0:39:08And you might think, well, it's quite a grand building
0:39:08 > 0:39:10- just for...- For a dog-house?
0:39:10 > 0:39:14- Never call hounds dogs, Janet. - All right, a hound house.
0:39:14 > 0:39:19So the family, the main reason they were at Goodwood,
0:39:19 > 0:39:23was for the fox-hunting and they were passionate about fox-hunting.
0:39:23 > 0:39:28And one of their great interests was breeding the perfect foxhound
0:39:28 > 0:39:31and the most important thing was housing them.
0:39:31 > 0:39:37Is it true that this pooch palace has central heating?
0:39:37 > 0:39:39This, yeah, yeah, it's true.
0:39:39 > 0:39:42This pooch palace, hound heaven,
0:39:42 > 0:39:45had central heating before the house.
0:39:45 > 0:39:50You mean the dogs had a comfy bed and central heating
0:39:50 > 0:39:52before the aristos down the road?
0:39:52 > 0:39:55- Exactly, yeah. - Shows what their priorities were.
0:39:55 > 0:40:00They were better looked after than the family in the house.
0:40:00 > 0:40:04Now, Tim, you're in charge of the estate,
0:40:04 > 0:40:06the farm that's grown all this stuff -
0:40:06 > 0:40:08looking forward to the tart?
0:40:08 > 0:40:09Yeah, very much so.
0:40:09 > 0:40:11Been a long day so far, so feeling quite hungry.
0:40:11 > 0:40:13Right, where's Brian?
0:40:13 > 0:40:15- Here, here, here.- Where's that tart?
0:40:15 > 0:40:19Look at that and I've brought a tomato salad with a potato salad.
0:40:19 > 0:40:21It's nicely seasoned.
0:40:21 > 0:40:23I'm just going to put a little bit of oil over the top of that.
0:40:23 > 0:40:26- A bit of olive oil.- Yeah. - Lovely jubbly.
0:40:26 > 0:40:31- Perfect, so that goes there. - Do you want a plate?
0:40:31 > 0:40:34Er, actually a plate would be a good idea, thank you.
0:40:34 > 0:40:36I'm going to take a slice out of it
0:40:36 > 0:40:39because I want to make sure, on the board...
0:40:39 > 0:40:42I think you can cut through.
0:40:42 > 0:40:44Yeah, look at that.
0:40:44 > 0:40:47There you go.
0:40:47 > 0:40:52I think as a taste of Britain, for West Sussex, this says it all.
0:40:52 > 0:40:53A Goodwood tart.
0:40:53 > 0:40:56And this Goodwood tart says, "Well done."
0:41:02 > 0:41:06- Come on then, girl. - I want the really soft, squidgy bit.
0:41:06 > 0:41:10So it's not like an old quiche thing where the actual eggs and cream set,
0:41:10 > 0:41:14because there's so much cheese in there, it won't set quite.
0:41:15 > 0:41:18It's delicious.
0:41:18 > 0:41:21I like the fact that it's really rich and creamy,
0:41:21 > 0:41:24dare I say it, because normally...
0:41:24 > 0:41:25Hang on a second, say that again.
0:41:25 > 0:41:31Normally, I can't stand quiches, because they're slimy.
0:41:31 > 0:41:35They don't really deliver much, but this has got a lot of body.
0:41:37 > 0:41:40Think we should get our tasting panel over.
0:41:40 > 0:41:43Team, come and have a taste. I'll tell you what we'll do.
0:41:43 > 0:41:45I'll slice 'em up and try that.
0:41:45 > 0:41:47That's... Finger food is always the best.
0:41:50 > 0:41:54That's very good.
0:41:54 > 0:41:56My Mastermind panel, opinions please.
0:41:56 > 0:41:59A quality product thanks to quality ingredients, very nice.
0:41:59 > 0:42:01Now, he's right, he's right, you're right.
0:42:01 > 0:42:04You get the taste and the texture of the cheese and the bacon just
0:42:04 > 0:42:08- compliment each other really well. - You'll be making that tonight then?
0:42:08 > 0:42:10- Oh, yeah.- James. - I love it, I love it
0:42:10 > 0:42:14and I love the fact that the carbon foot-print of your quiche
0:42:14 > 0:42:16is virtually zero.
0:42:16 > 0:42:18So all the foods come from the estate,
0:42:18 > 0:42:21we've cooked it on the estate, we're eating it on the estate.
0:42:29 > 0:42:30Very impressed, Brian.
0:42:30 > 0:42:34- We've had some great ingredients on this trip, haven't we?- We've had.
0:42:34 > 0:42:37It just goes to show you what the country in England is all about.
0:42:37 > 0:42:39It can produce some lovely stuff.
0:42:39 > 0:42:41And the quality of the cheese, as you said,
0:42:41 > 0:42:43easily equals what you can get in France.
0:42:43 > 0:42:45Yeah. Be careful how we say that.
0:42:45 > 0:42:48All I just wanted to say was, by using simple ingredients,
0:42:48 > 0:42:51you can still produce something that tastes well, looks good
0:42:51 > 0:42:52and you can be proud of.
0:42:52 > 0:42:55It doesn't have to be complicated all the time.
0:42:55 > 0:42:56Good produce is what it's all about.