West Sussex A Taste of Britain

He's Brian Turner.

And she's Janet Street-Porter.

I'm passionate about walking. These feet have taken me the length

and breadth of Great Britain.

I've been privileged to cook all round the world

but it's Britain that I love - fabulous produce,

great ingredients, right here on the doorstep.

We're joining forces to explore Britain's rich heritage...

..and the landscape that's given us such wonderful produce.

He's in charge of the food.

And guess what? She's in charge of everything else.

-This is...

-A Taste of Britain.

We're in the magnificent coastal county of West Sussex,

home of the rolling South Downs,

lush farmland, and the famous Goodwood Estate.

This is my favourite.

'It's a tough job, but someone's got to do it -

'tasting sparkling wines in one of Britain's top vineyards.'

'I'm set to impress Janet

-'with a bit of Brian Turner

-mussel

-power.'

-Moules Angleterre.

-You are so sexy.

'And I take a step back in time at the historic Bignor Roman Villa.'

Well, I feel privileged, being able to walk on this amazing mosaic.

Great, locally produced Wagyu beef

is given the Michelin-star treatment.

And the lush Sussex countryside provides proof that

a happy cow is a tasty cow.

'And after tasting our way around the region...'

Food of the gods.

'I cook up my version of a taste of West Sussex -

'where else but on the glorious Goodwood Estate.'

All right, enough showing off, get on with it.

What a fantastic spot, Brian. Look, we're on the edge

of the South Downs, it's dropping away, all the way to the sea.

There's Chichester Cathedral down there,

Isle of Wight off in the distance,

-you can even see Bognor.

-Bognor!

I've walked here so many times. I've brought my map along

and generally I've walked in howling gales and quite a lot of wind

so it's falling apart, but what a day today!

I'll buy you a new map, but you're absolutely right.

The countryside around here's got such fantastic produce -

of that, we're going to find something wonderful, no doubt.

There are great restaurants round here using the produce,

Michelin-starred restaurants popping up all over the place,

and just over there is the first 100% organic dairy herd,

which I think is brilliant.

Yeah, on the Goodwood Estate.

Absolutely, spot-on, but the beauty is it's a blue sky, lots of sun,

and in that direction, English award-winning sparkling wine.

-I need a drink.

-Let's go.

'I know the duchess particularly loves a bit of bubbly,

'so I'm going to treat her.

'We're going sparkling wine tasting.'

There are now over 400 vineyards in England and Wales,

and West Sussex is home to one particular wine producer

whose sparkling wine wins prizes worldwide.

Nyetimber is now the largest vineyard in the UK

and is also one of few to produce premium sparkling wine

exclusively from fruit grown on the estate.

This is thanks to the chalk seam found under the South Downs

which is the very same

that runs through the Champagne region in France.

This creates the perfect green sand and chalky soil

for sparkling wine grapes.

'This wine house may be less than 30 years old

'but, as wine maker Cherie Spriggs explains,

'the history of wine producing in southeast England

'goes back much further.'

Back in the Roman times,

there were multiple vineyards all over England.

And Henry VIII -

who, in fact, actually had ownership of this property at one point -

he was responsible for removing all the monasteries

from this country.

And that led to a change in terms of agriculture

-and how that was happening.

-How big is Nyetimber?

-How's it developed over the years?

-Well, Nyetimber is now 152 hectares

and we were the pioneers in this country

of growing the three classical grape varieties -

Chardonnay, Pinot noir and Pinot Meunier -

for making sparkling wine.

We only use grapes from our vineyards that we own,

we don't buy any fruit, and we only use that fruit to make

sparkling wine. We don't use it at all for making still wines.

We believe that sparkling wine made in the traditional method,

as it has been done in Champagne for years, is what suits us best.

Cherie, you've been very carefully referring

to your wine as sparkling wine all the way through,

you haven't used the C-word, the "champagne" word -

is there a reason?

Yeah - champagne is in fact a sparkling wine,

but it's a protected word and it's called champagne

because it comes from a particular region in France

which then becomes the name of the product when it's made there.

It's a trademarked term and yet we use the same method,

which we then just refer to as the traditional method,

it's exactly as they do there, but since we're here

in the south of England, we have to call it sparkling wine.

-It's good enough for the Queen, isn't it?

-It is.

In 2012, on the Royal Barge, for her jubilee,

our wine was served on the barge.

It was also served at some events surrounding the Royal Wedding.

Well, on that barge, she definitely needed a decent glass of wine,

cos it was a most horrible day!

It wasn't...it wasn't the most lucky for her,

I don't think, but at least she had some good sparkling to drink.

Today's a great day to drink champ...

-Oops, sparkling wine!

-Exactly, that would be great.

So why don't you come with me to taste our wine?

-OK, sure.

-Let's do it.

'I thought she'd never ask!'

So we're coming up here to what we call the white barn

where we will be doing our wine-tasting together.

We're first going to pour for you the Nyetimber Classic Cuvee.

A generous amount, there, for a tasting.

Well, you said you were thirsty, Brian.

This is the product where we're using all three of those great

varieties that we grow - Chardonnay, Pinot noir and Pinot Meunier.

The idea is those three grapes together will bring something

more than the individual grape itself could bring on its own.

The next one I'd like to show you is a Blanc de Blancs.

Blanc de Blancs is a wine that is made just from the Chardonnay grape.

The great Blanc de Blancs of the world are something that

connoisseurs of sparkling wine just adore,

because Chardonnay can really bring something quite elegant to the wine.

I've got one more wine that I really want you to taste today

and it's our Tillington Single Vineyard wine.

This is a very special wine, it's the first time we made it,

which was in 2009.

So, all the grapes from the product come from the Tillington vineyard.

It's 79% Pinot noir, and 21% Chardonnay.

This is my favourite, I like this the best.

Only cos it's the most expensive.

-That's the Duchess for you!

-Well, can I just say...

-Get out!

-It's a bit like me, subtle.

Tell me what you like about it, is it...is it...?

Absolutely subtle, so I'm a big fan of chardonnay.

I stopped drinking chardonnay when it became common

-then I went back to chardonnay. I do like...

-Common...!

No, chardonnay was ultra-common, Brian.

You might not judge wine like that,

but I look at what the people in the bar are drinking and...

-And then buy something else.

-Exactly - and the Blanc de Blancs,

I do adore, but this is very subtle.

It's a subtle wine, it's very elegant.

Yeah, it's something that, you know...

One of the things as a wine-maker is really important to me is

-the flavours, of course.

-It has a depth of flavour.

But also how does it feel? Is it harmonious?

Has it got a lovely ease to it?

Exactly - it's like buying a handbag somewhere nice

and using a carrier bag.

Get out of here.

I know this might not be your wine-tasting notes, Brian...

-I'm just going to write down "Handbag" here.

-No, I mean,

the thing is immediately, you can immediately tell the class.

Yeah.

I'm not sure about this handbag idea, but what I am sure about

is that a great way to celebrate this magnificent sparkling wine

is by using it in a dish with locally caught mussels.

Just don't use it all, Brian.

Nyetimber Manor, it's absolutely fantastic.

Mentioned in the Domesday Book, owned by Henry VIII,

and he gave it to Anne of Cleves in her divorce settlement,

so didn't she do well?

Down there, I don't know how many miles it is,

is the south coast, yeah?

Yes, there's the South Downs and there's the coast.

Fantastic. So, wonderful mussels are the right things to have

this part of the world. We've cleaned them, de-bearded them.

So I'm going to put them in a pot pan here.

Stand still, move out the way.

Whoa!

And now I've got them on the go, I just want to show you this.

It's very rarely in your house or my house that we have

any of this sparkling wine spare, so I'm going to put it...

-A little dash(!)

-Just a little dash, get that lovely.

-Save a bit for the cook.

-You're quite right.

-That goes there.

-Smells fantastic already.

You see, it's a very simple dish, is this.

What I'm going to do is I'm going to put some chopped fennel in there,

so just shred that up.

And then a few shallots as well.

Posh onions, as you and I well know.

-Banana shallots.

-Banana shallots, yeah, yeah,

but taste nothing like bananas, by the way.

No, no, it's a shame.

I've got some parsley here as well.

I grow that flat-leaf parsley and I grow fennel as well.

-Every year, it comes back.

-Well, that's good.

I grow the bronze fennel because it looks so fabulous.

So just put plenty of that in there

and we just leave that now to simmer nice and gently.

-About five minutes, it takes.

-Yeah, not too long.

And make sure they all open up, OK?

The whole idea here is that once it's steamed away,

-it is a version of moules mariniere, but I suspect...

-Moules Angleterre.

-Say that again?

-Moules Angleterre.

-You are so sexy.

Do you know what, sometimes that is just too far?

Brian, get in the queue.

I've got a ticket!

-I've got number 137 ready to go.

-Thank you, right move on.

OK, right, so look, this is coming up nicely.

It's been going now for about five or six minutes.

It smells fantastic.

So I'm going to pour those into the colander,

so all the juice will just go through here.

But this is the bit we've got to be a bit careful with - so I'm going to

put a cloth in here and a fine sieve and just very carefully...

I use kitchen paper, but it generally disintegrates.

..let it go through.

What's that, special chef's tapping?

Yes, you were taught this at the first year of college to do this.

So all I want to do now is just thicken that up, enrich it.

I just... I can't... That view is just so wonderful,

-we'll put a bit of cream in there...

-Oh, no. A bit!?

-A bit. That's it.

-Brian!

-Give it a stir there.

-I can feel my veins clogging up.

-No. Don't say that.

And then a squeeze of lemon juice -

not too much, we can always add a little bit more to that.

-You can see now, look, how that's starting to...

-Like custard.

-Not quite, because it isn't the same colour as custard.

-Oh, no, no, no...

We're going to make it the same colour as custard.

-So it'll be right - look, just a little bit.

-A little bit?!

Brian, that's a handful!

Yeah, but this is for eight people here.

And just stir that butter in there.

Touch of salt in that.

I don't mind a bit of black pepper in there.

And then we just need to actually get a bit of colour in there

-so I kept a bit of parsley back.

-Do you put fennel leaves in there?

Do you add them in as well?

Well, if you had fennel leaves,

but there weren't any on the fennel I got, so I got some dill here.

It is really a peasant-style dish, it's a quick dish.

-You don't have to do it too small?

-No finesse, quite right.

So that goes in there. Bit of colour. Give that a stir.

-Could you stir it the other way round, please?

-Why?

Cos it makes it better flavour.

So full of rubbish, you are!

I'm not - what do they call this job? - sous-chef!

You're not. You're a commis chef.

So we got this dill here, it's just a lovely colour.

We keep it to the last minute.

So now I think the thing is just to put mussels...

Now, you can take this parsley and onion,

I don't think you need to do that.

So all we do now is we quickly pour that over the top...

..and the thing to serve this with is a nice bit of crusty bread,

a little bit of the dill or the fennel leaves on top.

-Looks lovely.

-There you've got it.

You've got English mussels with English sparkling wine

fit for a duchess, never mind a queen.

I think you should eat with your fingers.

-You've got a spoon and fork there.

-Yes.

-The gravy's in the bottom.

-Yep.

That fennel's quite chunky. Nice bit of flavour to it.

The mussels taste great.

The wine gives it a bit of the fizz, doesn't it?

-Don't it just!

-I like that sauce.

And there's not that much really for a portion, really.

People often make the mistake about mussels and they think they're a cheap food,

you should cook them with cheap ingredients, and that's wrong.

-Food of the gods.

-She likes it.

I really liked Brian's mussel dish,

but before you think you've won me over, Brian,

it was because of the sparkling wine,

not the cream!

Modern English wine production may be thriving,

but it's actually thanks to the Romans,

who introduced winemaking to Britain back in the year 1AD.

A healthy stroll away from the vineyard

in the South Downs National Park are the remains of an exquisitely

preserved 2,000-year-old Roman villa.

'And site custodian Lisa Tupper has kindly agreed to give me

'a guided tour.'

Well, it's a thrill to be here.

I've walked along that ridge many, many times,

but I've never had a guided tour.

So, it's a fantastically situated house, isn't it?

It is - you've got Stane Street, that runs right along

the woodland edge, which was the main Roman road, 2,000 years ago.

A little bit like living on the M25 at Orbital.

What did it connect? Chichester and London?

Yeah - Noviomagus was Chichester, and Londinium was London,

and it connected the two.

So whoever decided to build this house built it here so he could

have deliveries, visitors.

And also the stature as well.

We don't think it wouldn't have been quite so wooded.

So, anybody who was travelling along Stane Street

could look across and say "My word, what a fabulous villa."

It was all about the wealth and the luxurious.

-So if you've got it, you flaunted it?

-Exactly.

-Can I have a look?

-Of course you can.

-A proper guided tour.

-Come on inside.

Well, I feel privileged being able to walk on this amazing mosaic.

-It's like a carpet, isn't it?

-Certainly is, yes.

Now, what was this? Was this a corridor or an entrance hall?

Yeah, this would've been the corridor that went the whole length

of the north wing, and in its entirety,

it's 70 metres long.

It's the second-longest corridor on display in the UK

and it's the most complete and certainly the most colourful.

So what do you know about the people that lived in the house originally?

We think it was a Roman man who'd taken his British wife,

had a family, made their wealth and then invited all the aunties

and uncles, grandmas and grandads to come and live with them.

What are the stones that were used to make it?

I've got some here.

We've got the orange, which is the clay tesserae.

And you can see that one hasn't been cooked the whole way through,

so you've got the grey line.

And then we've got the chalk, the white.

-From just over there.

-Just over on the Downs.

-Right, OK.

And then you've got this quite special Purbeck marble

all the way from Dorset,

and each individual tessera would be cut from a larger boulder

by your slaves, to make all of the sizes that you needed.

My goodness, this is a fantastic mosaic.

So what actually is on this floor?

At the top, you've got Venus,

who was the goddess of love and beauty

and below Venus, you have her cupid gladiators

who were fighting for her love.

-What room was this?

-This would have been the winter dining room.

So you would have come into this room to have your meals

in the winter months when it was cold outside.

And the reason it was a winter dining room

is because of the hypocaust system.

-Underfloor heating!

-Exactly.

How was that operated? I don't see any pipes.

No, outside of this building here, there's a small hovel,

a furnace where your two very unlucky slaves would have to stay

and they'd have a hot fire and blow the air through the tunnel

which would come and circulate around these piles of tiles.

So the tiles, the floor is supported...

-By the piles of tiles.

-..by piles of tiles,

so it's not a solid floor, it's got cavities underneath it.

Outside, two slaves. How are they fanning?

Something similar to a bellow kind of tool

to blow the hot air in, we think.

The story goes that this would have been so effective

as an underfloor heating system that you'd have to have

your wooden sandals on because it would get so hot,

to protect your feet.

Now next time my central heating breaks down,

I'm going to send for a couple of people with some bellows!

With Janet getting her fix of history,

I'm off for more culinary inspiration for my taste of West Sussex,

and where better to go than Michelin-starred restaurant The Pass

at the South Lodge Hotel,

where chef Matt Gillan transforms local seasonal produce

into stunning plates of food?

-Good morning, Matt.

-Brian.

Tell us what you're cooking and show us some of your ingredients.

Today, I'm essentially doing a salad,

so it's a three-ways with Wagyu,

a little bit of dressing with capers and sunflower seeds

and a vinaigrette, some onions and horseradish ice cream.

So in terms of flavours, it's quite, quite classical,

it's quite safe, but in terms of techniques, it's quite modern

and very much what we do here.

So that's how it works? It's modern,

but also lots of local produce, I can see.

Yeah, especially when we've got the beef,

which is Trenchmore beef, which is the farm

which is literally kind of a mile away as the crow flies,

and their thing is a cross between Red Sussex and Wagyu beef.

So, you talk about Wagyu and Red Sussex -

-obviously Red Sussex is a local breed.

-Yes.

But tell us about Wagyu beef.

So Wagyu is...it's Japanese, it's an Asian-style beef

and it's intense, hands-on reared,

so there's a lot of very much grass-fed,

finish it on an ale or beer, massaging,

just to make sure the fat is nice and even throughout the cows

and what you get is a really, really nice marbling through the meat.

So remind me what you put in there.

-So here we have the fillet.

-Chopped up.

-Chopped up.

It's not the most flavourful cut of meat.

That's why we've put the sauce with it,

but in terms of texture it works really, really well for this

with my tartar sauce, which is, essentially,

-almost like a Mary Rose.

-Right, OK.

I've got capers, a little bit of shallot going in there,

tarragon, chives, Worcester sauce, Tabasco...

I see, you make that up and leave it to one side there.

Yeah, we just leave that for the moment.

So this is the brisket, into cornflour.

Now brisket is a cut that a lot of people forget.

Cos it goes tough very quickly.

But when you cook it hard and for as long as we're going to,

it goes really, really crispy, so it's perfect,

perfect for this crispy beef.

What we're going to do is pop this into the fryer,

just going to let that go until it stops,

we want it really, really super crispy.

So, what we're going to do is just heat the honey up

and this is going to be for our crispy beef.

We've used some local honey which is just a mile down the road

from Cowfold, just to give a little bit of sweetness to that.

So, really crispy.

You can hear it snap when you crack it.

So what I'm going to drop it into the honey.

The honey for the sweetness, lovely.

And then we'll finish them with some sesame seeds,

white and black sesame seeds.

A little bit of salt.

It'll help bring out the flavour with the honey and the salt.

Just put that there.

So what we have here is the loin.

The sirloin beef, the Wagyu.

And you've then frozen it...

We've then frozen it, just so we can cut it.

So do you ever go to see the cattle?

I was down a couple of weeks ago, actually.

They all looked very happy.

So when they feed them, do they give them beer or...?

They use local ale. They finish them on cider, as well.

They've got their own orchards down there, as well.

-So what have you done there?

-So all the fat we get from the cuts,

we then roast off, render it down, it just adds a bit more flavour.

Because it's come from the freezer,

I'm just going to blow-torch it just to melt that fat.

Ice cream through.

-These are amazing machines.

-Yeah, they are.

So what this has done, it's whipping it,

it's doing the job of a traditional ice cream machine.

-But a lot quicker.

-A lot quicker,

but what it allows us to do is churn our ice creams to order,

so every time we put an ice cream on the plate, it's freshly churned.

One thing we haven't touched on yet is the eggs, so...

We've got some quail eggs.

What we're going to do, we're going to poach them.

The idea of the cling-film is that it just holds the shape.

Are these local grown?

A few of them are from the garden.

-Oh, right, well done.

-A few are from West Sussex, as well.

But I do get more, depends on where the best quality

-is at the time.

-Sure, yeah.

So what we're going to start doing is around the edge,

the crispy beef...

That's it, a few onions.

The whole dish is, it's beef, onions and horseradish.

And we all know that beef, onions and horseradish go well together.

Exactly, it works and we put...

It looks more complicated than it is,

but when you break it down to its flavours,

it's actually fairly simple.

He says!

So here the eggs are ready, so we're just going to leave them

in the cling-film for the moment, just let them soften up.

-Some water-cress.

-Mini water cress, yeah.

There's a lot of people who aren't a huge fan

of these micro-herbs, but for my food, it suits my food,

and also, we don't just use the cress

for the sake of using the cress.

It has to marry up with what's going on the plate.

The flowers were, erm...

When I was down at the farm I was just,

you know, looking at the fields in with the cows

and it just kind of brings it back to where the beef came from.

So just remind us, you took an egg,

-a quail egg, out of its shell...

-A quail egg out its shell.

Put it into a container in clingfilm with a bit of oil...

Yep, and then we've poached it for two-and-a-half minutes.

And this is the final bit, yes?

Just sit that on the corner.

And that is our Wagyu three-ways.

It looks a picture, chef, thank you very much.

Thank you very much, pleasure.

I first came across Wagyu beef back from Japan back in 1970,

and it didn't look anything like this.

I just can't wait to try it.

Is it ready yet?

Take it easy, take it easy. Should have been a chef.

I thought you were hatching those eggs.

HE CHUCKLES

Lovely.

There you go.

So here we have Wagyu three-ways with horse radish and onions.

-Thank you.

-Enjoy.

-Pretty, isn't it?

What a picture on a plate.

That looks absolutely...

Well, it just looks amazing.

It does, doesn't it?

I think of all the things I've seen recently,

that is the most beautiful,

but needs must.

The beef is delicious. It's very, very, very tender.

It has got a lot of flavour.

This tartar here, this is a quail's egg cooked in oil.

Look at that.

Which is good, good balance.

That's so pretty, is that, but it's also extremely tasty.

There's so many different flavours on the plate,

but the best thing of all is the Wagyu beef.

Absolutely delicious.

And it's not often I like food

that's so beautifully arranged on a plate,

I find it a bit off-putting.

-I know what you mean.

-But that was really tasty.

The locally-farmed beef Matt uses is great quality

and it's hardly surprising, given the lush grazing conditions

in this quintessentially British countryside.

One of the must-see places to visit in West Sussex

is the spectacular Goodwood Estate,

home to racing events, motorsports and famous for its architecture.

But it also has the largest lowland organic farm in the UK

breeding a variety of cattle for both meat and dairy products.

Tim Hassell is the estate's manager.

Very impressive herd there.

Yeah, they're our Sussex cattle, 12 months old and 24 months old,

and they're grazing up here on the permanent pasture.

So not only is this where they're grazing now,

-on this estate is where they were actually born, as well.

-Yeah.

-You're completely self-sufficient.

-Completely self-sufficient, yeah.

Anything that we sell as a Goodwood product

has to be born and bred on the estate.

We won't buy in animals to then call "Goodwood".

It has to be under our full control.

It's also fed with the product you grow on the estate, as well.

Yeah, that's right - the fields behind you,

we're growing oats, barley, wheat, and then protein forages, as well,

so that we can, you know, have total control of their diet

from start to finish.

What is it you think about the Red Sussex?

Is it the flavour? Is it the fat content? How is it...?

I think it's a combination of all those things, Brian.

You've got the fat cover, the intramuscular fat,

you've got the traditional maturity of the animal -

you know, we're not killing anything much before its 30-36 months old...

So, it tastes...

Yeah, because a lot of beef in this country now is slaughtered

at seven, eight, nine months and it's got no taste at all.

That's right. We're hanging these animals on the bone for four weeks

before we cut into them, so we need that level of fat cover

to stop the meat drying out.

Well, they all look very happy, don't they?

Shame they don't know they're going to be burgers!

THEY LAUGH

Yeah, but it's the quality of life they've had up until that point...

-Exactly.

-..is what we always think about.

So, the beef cattle certainly looked like

they were enjoying the good life.

Let's check out the dairy herd.

'And I'm still on the lookout for ingredients

'for my celebratory taste of West Sussex.'

That's a lovely-looking herd of dairy cattle over there.

-What breed are those?

-They're predominantly dairy short-horn.

Since we went organic, the main reason for that

is they do very well off forage.

So, again, we're trying to produce as much milk as we can off grass.

Cows go out in March and don't come back in again until November.

We're trying to produce as much milk from grass as we can

cos grass-fed meat, milk, is really good and better for you.

It's a very rich milk isn't it, with a lot of cream?

That's right, we're producing milk

that's about 4.1, 4.2% fat, 3.3% protein,

with a lovely, really rich colour which then manifests itself

through into the cheese that we make.

So what else makes the milk so special?

When we come to sell the milk as Goodwood milk,

we don't homogenise it,

so that means we don't smash the fat particles up

to stay in suspension within the milk.

You get the old-fashioned cream line, as we did when I was a kid.

And that makes fantastic coffees -

artisan coffee people in London love our milk,

we come top in taste testings.

-Yeah?

-Yeah, we've got a massive...

What is it about the cream in the milk that makes great coffee?

I think you'd have to ask a proper barista!

They tell me it's how it stretches.

The fact it stretches and the froth stands quite a long time.

-So it makes top froth.

-Top froth, yeah.

But you also make great cheeses?

Yeah, we make three different types of cheeses here.

We do a Charlton cheddar and then we do a soft white and a soft blue.

-Well, we'd better taste them.

-You're quite right.

I'm dying for a coffee.

-Come on.

-OK.

'I want to see if what Tim says about the Goodwood milk is true.'

'Any excuse for a coffee break, Janet!'

Oh, thank you.

OK, so one's Goodwood milk,

and the other one's supermarket milk.

So...

Absolutely gobsmacked. There is a difference.

-What, you mean even in the froth?

-Yeah.

That's milk as I remember it when I was a lad.

Yeah, that other froth...

Is a froth.

So, what do you think?

Definitely the milk tastes better, the Goodwood milk.

And, look, it's got that full-bodied froth.

And you know as well as I do,

there's nothing better than a full-bodied froth.

'While Brian gets ready to cook his taste of West Sussex,

'I can't possibly come to historic Goodwood without checking out

'the house's incredible architecture.

'Curator James Peill gives me the low-down.'

So this was the house that was bought

by the first Duke of Richmond in 1697

and has been the home of the family ever since.

But it's been added to and added to

and now, it looks like part of an octagon.

Yes and there's always been this great myth that the house was

designed as an octagon, but actually, there's no truth

in that myth at all.

And the reason that it's like this is because in the 19th century,

the family wanted to hang all of the art that had been

saved from Richmond House in London which had burnt down in a fire.

And so they added on these great wings here.

So this wing here with the portico and the ballroom wing

were added on to house that great collection from Richmond House.

So they weren't building them for bedrooms or rooms to live in -

they were just building them as exhibition space.

-Building it for art and grand entertaining.

-Yeah.

Every year, the King would come here and stay for race week,

so it was important that they had a magnificent suite

-of state rooms and bedrooms.

-So it was all front, really.

So it was a grand entertaining space.

So on the left, we've got the family wing

with his wonderful pedimented front and that was built

by the second Duke of Richmond.

His architect was Matthew Brettingham

and then, in the early 1800s, James Wyatt added this

great wing here and a ballroom wing.

In order to tie it all together,

he put these great towers on each corners.

-They're like pepper-pots.

-Exactly, they're like pepper pots.

They're exactly like pepper-pots,

but they're covered in flint, which is so mad.

-Which is a local stone.

-Yeah.

And also it gives this wonderful quality in the light.

It sort of glimmers

and then the magnolia on the front, as well.

So, magnolia are a particular feature of Goodwood

and if we go right the way back to the 1740s,

the second Duke of Richmond was one of the leading lights

in the gardening revolution.

So, some of the earliest magnolias were actually grown

here at Goodwood.

So this facade had this fantastic portico.

Yes, that's right, and the top row has these wonderful ionic capitals

which are actually made of Coade stone,

which is a very, very early form of composite stone

invented by Mrs Eleanor Coade

who had her own composition stoneworks in Lambeth.

Very, very famous.

So an early example of a woman, at work, on top.

-And...

-You could say that.

-Concrete.

-You could say that.

Is that designer concrete?

Perhaps an early form of designer concrete.

It's time to track down Brian,

who's set up for his celebration dish for West Sussex,

outside Goodwood's kennels.

So I've rounded up a panel of the estate's experts to make

sure his recipe has done Goodwood justice.

Well, we've had a fantastic tour

around this part of Sussex, haven't we? We've had great wine.

We've seen some fantastic cattle, I've seen a beautiful house.

So, how are you going to sum it up in one fabulous dish?

Well, I'm going to name this dish the Goodwood Tart.

-Right, Brian, luckily...!

-No, seriously, this is an occasion

when it doesn't want to be too complicated,

because the produce speaks for itself.

-Lovely Levin Down cheese.

-Fantastic.

-Like a brie.

We've got Charlton over here, a mild cheddar cheese. It works lovely.

I've got some bacon from the estate. So, we're actually ready to crack on.

Eggs and cream, it's all there.

-But everything is grown around...

-Cream.

Yeah, there's a wee bit of cream in there.

I wasn't going to mention that. So, first job, a bit of oil.

I love this cheese. I might to have a snack while...

A bit of butter - whilst you're eating,

I can sneak that in, that's fine.

Per each.

This cheese is absolutely...

I've got some wonderful local bacon here, in lardons.

So we'll put that in there and give it a good old sizzle.

I've got a whole onion here but it doesn't matter what size it is,

just shred that up.

So, we get the onions on and the bacon on.

Give you a good chance to practise your action.

-Do I look good?

-Yeah. All right, enough showing off.

-Get on with it.

-Now this is a simple pastry.

I've got plain flour here, 8oz, a pinch of salt, some butter.

So we'll just rub that in there. So, you know, it's like sand.

So, you're making a short-crust pastry?

Just a short-crust pastry, very simple is this,

because we want to let all the ingredients that come

from the estate do the talking.

-Now, I've got an egg here. In she goes.

-Yeah.

Just mix that together.

This is a quite a simple pastry to make.

-It is.

-Even I can make this pastry.

Well, why didn't you say so before I started?

You could have blessed-well done it.

-Well, look, just pull it together.

-You're doing it much better.

Pull it together and if you've got the chance -

I might need just a wee bit water in there.

What consistency do you want? You want it to form a ball?

I just want it to pull together. That's it.

Now, it's looking nice, OK, so into a bit of clingfilm.

Stick it in the fridge for an hour to rest, OK?

If you look underneath there...

-I've got you one.

-Well done, that's it.

It's been resting for an hour.

Bit of flour on there and now we need to just be a bit careful.

Pin it out so that it's bigger than the actual mould.

I want it to go up the sides and over the top.

-Want it in now?

-Right, I'll have it now, please, yeah.

We'll just put that in there.

-The less you handle it, the better.

-Yeah.

The other thing I'm going to do, I'm going to take the fork here.

That will stop it rising at all

when the heat gets to the underneath and then a cartouche.

A bit of greaseproof paper

and then you put your favourite beans or rice in there to hold it down.

-Yeah.

-We're going to put that into the oven at about 160 degrees.

Let it sit there and then turn it up to...

Once it's in, turn it up to 180, so it actually holds its shape

and when it comes out, let it sit for a few minutes

and then carefully, with a knife, take that edge off.

You see we've trimmed off all the edge there and it's ready to go.

Now, what I'm really interested in is this wonderful Levin Down cheese.

Look how lovely and squidgy it is.

-You leave the rind on.

-Yeah, absolutely.

We'll put plenty of it in, because this is, to me, the star cheese.

It's delicious. So, that's plenty of that in there.

-OK, so, onions go in next.

-Yeah.

A liberal sprinkling.

-Then we've got the bacon.

-Do you kind of divvy it around?

-You're doing it in quite a random way.

-Yeah quite random,

because once we put the liquor in there...

Yeah, it will sort itself out.

It'll sort itself out, you're quite right.

OK, so we what we want is some wonderful eggs in here.

Nice, fresh eggs.

-There we go and that house looks so majestic up there.

-Brian!

Just a little bit...just a bit of cream. That was...

Hang on a minute, let me look at where the mark was.

Half a pint of cream.

I was about to tell you, we'll put half a pint of cream in next, OK.

But this is actually just going to set nicely together

and this is a special cream, this is.

-We really cannot...

-We've seen the cows.

-We know where it's come from.

-This cheddary kind of cheese.

So, we've got two kinds of cheese. The harder cheese...

Yeah, salt and pepper.

And just a little bit of chopped parsley.

-The trick now is, to let it actually find its own level.

-Yeah.

We're going to put it into an oven about 160 degrees.

When this is three-quarters cooked, in about 20 minutes,

I'm going to sprinkle the rest of that cheese on top.

I'm going to grate some nutmeg on it.

-Oh, lovely.

-I'm just going to go stick this in the oven.

-Will you be all right?

-Can you trust me?

-Yeah. I'll be back in a minute or so.

-OK.

Right, I've got my panel here of experts.

You all look like you're on Mastermind.

So, your special subject is the kennels.

Who knows most about the kennels?

James, what's so fabulous about the kennels?

So the kennels, Janet,

were built by the third Duke of Richmond for his foxhounds.

And you might think, well, it's quite a grand building

-just for...

-For a dog-house?

-Never call hounds dogs, Janet.

-All right, a hound house.

So the family, the main reason they were at Goodwood,

was for the fox-hunting and they were passionate about fox-hunting.

And one of their great interests was breeding the perfect foxhound

and the most important thing was housing them.

Is it true that this pooch palace has central heating?

This, yeah, yeah, it's true.

This pooch palace, hound heaven,

had central heating before the house.

You mean the dogs had a comfy bed and central heating

before the aristos down the road?

-Exactly, yeah.

-Shows what their priorities were.

They were better looked after than the family in the house.

Now, Tim, you're in charge of the estate,

the farm that's grown all this stuff -

looking forward to the tart?

Yeah, very much so.

Been a long day so far, so feeling quite hungry.

Right, where's Brian?

-Here, here, here.

-Where's that tart?

Look at that and I've brought a tomato salad with a potato salad.

It's nicely seasoned.

I'm just going to put a little bit of oil over the top of that.

-A bit of olive oil.

-Yeah.

-Lovely jubbly.

-Perfect, so that goes there.

-Do you want a plate?

Er, actually a plate would be a good idea, thank you.

I'm going to take a slice out of it

because I want to make sure, on the board...

I think you can cut through.

Yeah, look at that.

There you go.

I think as a taste of Britain, for West Sussex, this says it all.

A Goodwood tart.

And this Goodwood tart says, "Well done."

-Come on then, girl.

-I want the really soft, squidgy bit.

So it's not like an old quiche thing where the actual eggs and cream set,

because there's so much cheese in there, it won't set quite.

It's delicious.

I like the fact that it's really rich and creamy,

dare I say it, because normally...

Hang on a second, say that again.

Normally, I can't stand quiches, because they're slimy.

They don't really deliver much, but this has got a lot of body.

Think we should get our tasting panel over.

Team, come and have a taste. I'll tell you what we'll do.

I'll slice 'em up and try that.

That's... Finger food is always the best.

That's very good.

My Mastermind panel, opinions please.

A quality product thanks to quality ingredients, very nice.

Now, he's right, he's right, you're right.

You get the taste and the texture of the cheese and the bacon just

-compliment each other really well.

-You'll be making that tonight then?

-Oh, yeah.

-James.

-I love it, I love it

and I love the fact that the carbon foot-print of your quiche

is virtually zero.

So all the foods come from the estate,

we've cooked it on the estate, we're eating it on the estate.

Very impressed, Brian.

-We've had some great ingredients on this trip, haven't we?

-We've had.

It just goes to show you what the country in England is all about.

It can produce some lovely stuff.

And the quality of the cheese, as you said,

easily equals what you can get in France.

Yeah. Be careful how we say that.

All I just wanted to say was, by using simple ingredients,

you can still produce something that tastes well, looks good

and you can be proud of.

It doesn't have to be complicated all the time.

Good produce is what it's all about.