0:00:02 > 0:00:06Britain is world-famous for its stately homes,
0:00:06 > 0:00:10and when it comes to food, our country houses
0:00:10 > 0:00:12were the taste-makers.
0:00:12 > 0:00:15Curry and cockles, that's an absolute first for me!
0:00:15 > 0:00:18In this series, we'll sample delicious dishes...
0:00:19 > 0:00:21They look wonderful, Mary.
0:00:21 > 0:00:24..and enjoy the lavish hospitality
0:00:24 > 0:00:26that these homes were celebrated for.
0:00:26 > 0:00:29You look absolutely stunning.
0:00:29 > 0:00:32I'll show you how to cook tasty modern recipes,
0:00:32 > 0:00:36inspired by the history of our great houses.
0:00:36 > 0:00:39This is actually Napoleon's chair from Waterloo.
0:00:39 > 0:00:40Mind you, I could do with a cushion.
0:00:40 > 0:00:45Join me as I meet the families who own these exceptional homes...
0:00:45 > 0:00:47The best thing about the staircase, obviously,
0:00:47 > 0:00:50- is going down on a tray or on your bottom. - SHE GASPS
0:00:50 > 0:00:53..and find out what it's really like to live...
0:00:53 > 0:00:54That looks quite saucy!
0:00:54 > 0:00:57..work... Ooh, it's very like cutting a hedge.
0:00:57 > 0:00:59- I think you're better at baking! - SHEEP BLEATS
0:00:59 > 0:01:03..and party in the nation's most beautiful stately homes.
0:01:03 > 0:01:05I'm not going to drop it!
0:01:05 > 0:01:07This week, I'm visiting Goodwood,
0:01:07 > 0:01:11home to a unique family of innovators in sport and farming.
0:01:11 > 0:01:13Hello, my little beauty.
0:01:13 > 0:01:17And I'll be baking for a classic English cricket tea
0:01:17 > 0:01:19at one of the oldest cricket clubs in the world.
0:01:19 > 0:01:21Do you like strawberries?
0:01:21 > 0:01:23- Yes.- There we are.
0:01:23 > 0:01:28This is your invitation to dine at some of Britain's grandest tables,
0:01:28 > 0:01:32in some of the most beautiful houses in the land.
0:01:42 > 0:01:46I'm on my way to Goodwood House in West Sussex,
0:01:46 > 0:01:49home to the Dukes of Richmond since 1697.
0:01:51 > 0:01:55The Earl of March and Kinrara, Lord March himself, is here to meet me.
0:01:57 > 0:01:58- Mary, hi.- Lord March.
0:01:58 > 0:02:00Hi, lovely to see you. Welcome to Goodwood.
0:02:00 > 0:02:03- Thank you.- It's great to have you here.- What a grand car!
0:02:03 > 0:02:05- Oh, it's lovely, isn't it? - Rolls-Royce, no less!
0:02:05 > 0:02:08Well, they're all made at Goodwood, the Rolls factory is at Goodwood,
0:02:08 > 0:02:10so, yeah, I thought you'd better be picked up in one.
0:02:10 > 0:02:13Good gracious, and it's so shiny, too!
0:02:13 > 0:02:15Sheer luxury.
0:02:16 > 0:02:19Lord March took over the running of Goodwood from his father,
0:02:19 > 0:02:23the tenth Duke of Richmond, in 1994,
0:02:23 > 0:02:26after a career as an advertising photographer.
0:02:26 > 0:02:29You've taken on a great legacy, but how did it all start at Goodwood?
0:02:29 > 0:02:34Well, Mary, the first Duke was the illegitimate son of Charles II,
0:02:34 > 0:02:39and he bought a house here in 1697, and he bought it for the hunting.
0:02:40 > 0:02:42Set in 12,000 acres,
0:02:42 > 0:02:46Goodwood occupies a magical position against a backdrop
0:02:46 > 0:02:48of the Sussex Downs.
0:02:48 > 0:02:52Just look at that, isn't that amazing?
0:02:52 > 0:02:54It's a great house for entertaining.
0:02:54 > 0:02:57It's got these two very big wings, which you can see,
0:02:57 > 0:03:00one of them we're facing, and the private, the private wing's over to
0:03:00 > 0:03:04the left, but it was, of course, built to entertain.
0:03:10 > 0:03:13The original house has been added to by successive Dukes,
0:03:13 > 0:03:17and for 300 years, it's been the family's primary residence.
0:03:19 > 0:03:22Here we are, Mary. Welcome.
0:03:22 > 0:03:24Hard to think that this was a hunting lodge.
0:03:24 > 0:03:27Well, the hunting lodge was sort of, was sort of in the middle.
0:03:27 > 0:03:30So the first duke was descended from royalty?
0:03:30 > 0:03:33He was, and he had many privileges, too,
0:03:33 > 0:03:34being the King's son.
0:03:34 > 0:03:38He had a fantastic allowance, which enabled him to do much of this.
0:03:38 > 0:03:43With its distinctive copper domes and flint walls clad in scented
0:03:43 > 0:03:46magnolia, Goodwood House has splendid state rooms,
0:03:46 > 0:03:49but it's also the family's home,
0:03:49 > 0:03:53where Lord March lives with his wife and their children.
0:03:53 > 0:03:58It must be really difficult to keep something of such magnitude going.
0:03:58 > 0:03:59It must be very expensive.
0:03:59 > 0:04:03Well, it certainly, it requires quite a bit of effort, for sure,
0:04:03 > 0:04:07but we're very lucky, we've got all these activities, all these sports.
0:04:07 > 0:04:11Lord March and his family come from a long line of innovators.
0:04:11 > 0:04:15For the last 350 years, they've made their mark on everything,
0:04:15 > 0:04:20from horse racing to cricket, motorsports and farming,
0:04:20 > 0:04:23and I'm here to discover how their pioneering history
0:04:23 > 0:04:27has shaped Goodwood as it is today.
0:04:27 > 0:04:30We've got a very big thing going on down at the motor circuit which I've
0:04:30 > 0:04:31got to disappear to in a mo,
0:04:31 > 0:04:34so I've asked Monty to come and look after you.
0:04:34 > 0:04:36Hello, Mary, good to see you.
0:04:36 > 0:04:37- Nice to be here.- Welcome to Goodwood.
0:04:37 > 0:04:40Great, Mary, so I'll catch up with you later at our big party tonight.
0:04:40 > 0:04:43- Thank you very much.- Fantastic, I hope you have a good afternoon.
0:04:43 > 0:04:45- Come on through.- Thank you.
0:04:45 > 0:04:48My visit coincides with a banquet tonight
0:04:48 > 0:04:52in honour of the start of the motor racing season,
0:04:52 > 0:04:54and it will end with a cricket match,
0:04:54 > 0:04:58naturally accompanied by a sumptuous cricket tea.
0:04:58 > 0:05:01Thank you so much. You know, I could get used to this! LAUGHTER
0:05:01 > 0:05:06- I'm sure you could.- Do tell me, what are the main duties of a butler here?
0:05:06 > 0:05:08Well, the main duty for me
0:05:08 > 0:05:10is to look after Lord March and the family.
0:05:10 > 0:05:11That's why they employ me.
0:05:11 > 0:05:14I'm here to make sure that their life runs smoothly.
0:05:14 > 0:05:18The other side is to make sure that all the guests that he invites,
0:05:18 > 0:05:21they have a great time when they come and stay with us.
0:05:21 > 0:05:23I know it can be really intimidating,
0:05:23 > 0:05:24coming to a house like this,
0:05:24 > 0:05:27- and being invited...- I can tell you, coming up those steps and you come
0:05:27 > 0:05:31into here with all these wonderful pictures, you need a little bit of comfort behind you.
0:05:31 > 0:05:35- You do.- These pictures that I'm looking at all seem to have horses in them.
0:05:35 > 0:05:39I'll just put my glasses on and I'll explain to you a little bit.
0:05:39 > 0:05:42Whilst I've been here, I've had to learn a little bit of the history of the house.
0:05:42 > 0:05:44- Right.- Because, invariably, Lord March is late.
0:05:44 > 0:05:47- Is he?- Yes, so...- He's got a lot on his plate, and no wonder.
0:05:47 > 0:05:51He has. He certainly has. So I thought it would be poignant if I learnt a little
0:05:51 > 0:05:54bit about the house, and then I can tell the people while they're
0:05:54 > 0:05:57waiting. So, they're all by the master painter, Stubbs.
0:05:57 > 0:06:00These three paintings were commissioned by the third Duke,
0:06:00 > 0:06:04who'd met Stubbs in London and invited him up to stay at Goodwood,
0:06:04 > 0:06:06and he actually stayed here for nine months.
0:06:06 > 0:06:08The Charlton Hunt, which is the first one that he painted,
0:06:08 > 0:06:12which was a little village just over the back of the racecourse,
0:06:12 > 0:06:16and anybody who was anybody in society went to that hunt.
0:06:16 > 0:06:20And all the hounds there, there's ten pairs of hounds,
0:06:20 > 0:06:24and if you were here in 1759, you'd be able to recognise every hound.
0:06:24 > 0:06:26He painted it individually.
0:06:26 > 0:06:29- Did he?- Yeah.- Well, he obviously loved animals, horses, mainly,
0:06:29 > 0:06:33- but dogs as well.- Yeah.- Now, there's one thing that I want to see.
0:06:33 > 0:06:36There's a banquet tonight, and I want to know what's going on.
0:06:36 > 0:06:38Right, let's go this way, then. Follow me, Mary.
0:06:41 > 0:06:46I love a party, and so I'm delighted that on my first evening here,
0:06:46 > 0:06:50Lord March is throwing a dinner for 300 of his motor-racing chums.
0:06:50 > 0:06:53Just watch your forks there.
0:06:53 > 0:06:55We just want to reverse them slightly.
0:06:55 > 0:06:59It looks fabulous. It looks great. Well done.
0:06:59 > 0:07:02The dinner's a bit bigger than I'm used to hosting,
0:07:02 > 0:07:05but I imagine, if you've got 48 staff beavering away
0:07:05 > 0:07:07behind the scenes,
0:07:07 > 0:07:11it's no problem. Good gracious, that looks like real...
0:07:11 > 0:07:13Wait a minute...
0:07:13 > 0:07:15- Real, it is real grass! - It is real grass.
0:07:15 > 0:07:18Straight on the table, or a little bit of plastic underneath?
0:07:18 > 0:07:21A little bit of plastic underneath to protect the tablecloth,
0:07:21 > 0:07:23but hopefully we can recycle that and put it back in the ground.
0:07:23 > 0:07:26It's so original.
0:07:26 > 0:07:29How on earth do you work out where everybody's going to sit?
0:07:29 > 0:07:30Well, that's a good question.
0:07:30 > 0:07:32And the person who sorts that out is young Jo here.
0:07:32 > 0:07:35Let's go and meet her.
0:07:35 > 0:07:38- What a task you've got. - It is.- How do you do it?- Well,
0:07:38 > 0:07:42- Lord March does all the table plans himself.- What, for 300 people?
0:07:42 > 0:07:44- Yep.- So, do you know where I'm sitting?
0:07:44 > 0:07:47- You're just down here, next to Lord March.- Next to Lord March?
0:07:47 > 0:07:51- Next to Lord March.- Oh, I'd better mug up on my racing. LAUGHTER
0:07:51 > 0:07:55Now, I'd like to see the kitchens. Do you think they're quite ready?
0:07:57 > 0:08:00Just a few steps from the grandeur of the dining room,
0:08:00 > 0:08:04the chef in charge of tonight's menu, Mike Watts and his team,
0:08:04 > 0:08:05are hard at work.
0:08:05 > 0:08:07What are we having tonight?
0:08:07 > 0:08:09So, we've got some mackerel, which is great,
0:08:09 > 0:08:11down from the south coast of England.
0:08:11 > 0:08:13And then, for the main, we've got some pork belly,
0:08:13 > 0:08:15which is from our own farm, which is very nice.
0:08:15 > 0:08:18So, the pork belly, is that, is it very slowly cooked?
0:08:18 > 0:08:20We cook the pork belly for about 24 hours overnight.
0:08:20 > 0:08:23A bit of crackling, some black pudding, some apple sauce, very classic.
0:08:23 > 0:08:26- And what about the pud?- And then the pudding is a chocolate marquise,
0:08:26 > 0:08:28which has got some pear running through it,
0:08:28 > 0:08:31a little almond paste on the bottom, and then that's going to be served
0:08:31 > 0:08:34with a poached pear and a salted caramel kind of mousse.
0:08:34 > 0:08:37- I think everyone's going to be chuffed to bits with all of that. - Fingers crossed.
0:08:39 > 0:08:42Mike's clever to have chosen a cold first course.
0:08:42 > 0:08:44It's a trick I always use at home.
0:08:44 > 0:08:48It means you can spend more time with your guests.
0:08:48 > 0:08:50Right, come on in. I'll get in behind you.
0:08:50 > 0:08:54I've been promised I can try my hand in one of the house's three
0:08:54 > 0:08:58kitchens, and Monty is taking me down to his domain in a lift that
0:08:58 > 0:09:01has linked the main house with the servants' quarters
0:09:01 > 0:09:03for almost 90 years.
0:09:03 > 0:09:06This is a very grand lift, and beautifully polished.
0:09:06 > 0:09:08Here we are, Mary. Out we go.
0:09:08 > 0:09:10Just this way.
0:09:11 > 0:09:13This is your butler's pantry.
0:09:13 > 0:09:15It feels really cosy in here.
0:09:15 > 0:09:19It is lovely and cosy, and I knew you'd like to cook, so here we are,
0:09:19 > 0:09:22- the ideal place to come and cook.- Do you know, I can't wait to get going.
0:09:22 > 0:09:24Inspired by tonight's big do,
0:09:24 > 0:09:28I'm going to show you how to make a cold starter of smoked salmon,
0:09:28 > 0:09:33asparagus and quails' eggs, which is one of the quickest ideas I know.
0:09:33 > 0:09:36First of all, I'm going to cook the asparagus,
0:09:36 > 0:09:38and I'm going to do the eggs in the same pan
0:09:38 > 0:09:42so I cut down on the washing up. So, this asparagus,
0:09:42 > 0:09:45I want it in slightly shorter pieces, and I want it all tender,
0:09:45 > 0:09:49so you can eat the whole thing, so I'm just going to break these off.
0:09:49 > 0:09:51I can hear that coming to the boil, so I better be quick.
0:09:54 > 0:09:56In it goes, in one go.
0:09:56 > 0:09:59I'm going to put just a little salt in there, too.
0:09:59 > 0:10:01That's it.
0:10:02 > 0:10:04They only need a couple of minutes to soften.
0:10:06 > 0:10:08And look what a wonderful bright green those are.
0:10:10 > 0:10:13Then run under cold water to keep that vibrant colour.
0:10:15 > 0:10:19I'm boiling the quails' eggs using the same water for just two minutes
0:10:19 > 0:10:22so the yolks stays soft. Now I'm going to make the dressing,
0:10:22 > 0:10:25and the dressing is very easy, but it's very piquant.
0:10:25 > 0:10:28First of all, I'm going to have some lemon juice.
0:10:29 > 0:10:31The dressing really makes it.
0:10:31 > 0:10:34In go pepper and salt, lemon juice...
0:10:35 > 0:10:39..light muscovado sugar, Dijon mustard
0:10:39 > 0:10:42and oil.
0:10:42 > 0:10:46What's lacking is the tarragon, so let's pop that to one side,
0:10:46 > 0:10:50and I expect I shall be using about three sprigs, like that.
0:10:52 > 0:10:54Finely chop, and in it goes.
0:10:54 > 0:10:58Remove the shells when the eggs are still warm. It's much easier.
0:11:00 > 0:11:02Roll them with your hand, like that.
0:11:02 > 0:11:04And you can feel the little crack.
0:11:04 > 0:11:07And then just get your nail underneath.
0:11:07 > 0:11:08Gently pinch it to start.
0:11:10 > 0:11:12Now, look, that comes off like a dream.
0:11:14 > 0:11:18I've got some lovely, beautiful smoked salmon here,
0:11:18 > 0:11:22and rather than putting it on flat on the plate, which is boring,
0:11:22 > 0:11:24I'm going to put it just like that.
0:11:25 > 0:11:27So that's the start.
0:11:28 > 0:11:30Now bring it all together.
0:11:32 > 0:11:35Finish the whole thing off with a drizzle of that flavoursome dressing
0:11:35 > 0:11:37and a sprinkle of celery salt.
0:11:40 > 0:11:45So, there you have it, a very elegant way of having smoked salmon.
0:11:45 > 0:11:46Fit for a country house.
0:11:53 > 0:11:56ORCHESTRAL MUSIC PLAYS
0:11:59 > 0:12:01Since the 18th century,
0:12:01 > 0:12:05the magnificent staterooms at Goodwood have been the scene of some
0:12:05 > 0:12:07glittering entertaining.
0:12:07 > 0:12:09Before dinner begins,
0:12:09 > 0:12:12I sneak off for a moment to look at some of Goodwood's treasures.
0:12:12 > 0:12:16Hello, Mary. Are you enjoying our Canalettos?
0:12:16 > 0:12:19- I am indeed.- I'm James Peill, I'm the curator here.
0:12:19 > 0:12:21- Hello.- Lovely to meet you.
0:12:21 > 0:12:24They're our best work of art, so you picked a good spot to stop.
0:12:24 > 0:12:27- Now, I've got something I want to show you...- Right.
0:12:27 > 0:12:29..which has a vague relation to food.
0:12:29 > 0:12:33Let me show you quite an interesting piece of furniture that we've got in
0:12:33 > 0:12:37- the house. - How old is it, whatever it is?
0:12:37 > 0:12:41It's probably from the Regency period, but any ideas what it is?
0:12:41 > 0:12:43Well, I see weights there,
0:12:43 > 0:12:47so I imagine that somebody would sit there and you'd put the weights
0:12:47 > 0:12:51there and add until you got to the actual weight of the person.
0:12:51 > 0:12:53- I'm not sure.- Exactly, yeah, no, it's a weighing chair,
0:12:53 > 0:12:57and if you were a guest here, you'd actually have your weight recorded.
0:12:57 > 0:13:02This is one of the more famous guests that used to stay here,
0:13:02 > 0:13:06the Prince of Wales, future Edward VII.
0:13:06 > 0:13:09- Only... Just 12st 6?- 12st 6, so this was in his youth.
0:13:09 > 0:13:11- Very creditable.- Yes.
0:13:11 > 0:13:14Now, tell me, does this happen at other great houses?
0:13:14 > 0:13:17Yes, there obviously was a tradition of weighing,
0:13:17 > 0:13:19a bit like people signing the visitors' book.
0:13:19 > 0:13:21They had fun just weighing each other.
0:13:21 > 0:13:23I think I'd rather sign the visitors' book! HE CHUCKLES
0:13:23 > 0:13:26- Hi, Mary, hi. I'm so sorry I abandoned you.- That's all right.
0:13:26 > 0:13:29- Have you been all right? Has he been looking after you?- He has indeed.
0:13:29 > 0:13:31Have you had the opportunity to be weighed yet?
0:13:31 > 0:13:34My weight is between me and my maker, and there's no way I'm going on that.
0:13:34 > 0:13:36Quite right, we've all avoided it for years!
0:13:36 > 0:13:40- Anyway, the party beckons. We need to go through. Can I grab you?- I'm ready, I'll take my drink.- OK?- Yes.
0:13:40 > 0:13:43- Thank you.- Come with me. - See you later.
0:13:48 > 0:13:51I don't know much about motor racing,
0:13:51 > 0:13:53but there are some famous faces here,
0:13:53 > 0:13:58and even I recognise David Coulthard on the table next to me.
0:13:58 > 0:14:02- And you love entertaining? - Entertaining's always been a hugely
0:14:02 > 0:14:04important part of what goes on here at Goodwood,
0:14:04 > 0:14:08and perhaps the most famous party of all was given by the fourth
0:14:08 > 0:14:12Duchess, actually in Brussels, not here, because they had a house in Brussels at the time,
0:14:12 > 0:14:15and it was just before Waterloo.
0:14:15 > 0:14:18And they knew Napoleon was on his way, and it was actually during this
0:14:18 > 0:14:22famous party that the messenger arrived and gave them the news that Napoleon had
0:14:22 > 0:14:25crossed the border, and the officers then left their wives...
0:14:25 > 0:14:28- In all their kit? - They were in their party clothes,
0:14:28 > 0:14:30and they left, and they fought Quatre Bras that night
0:14:30 > 0:14:32in their tail coats
0:14:32 > 0:14:36and their dancing shoes, and they went straight on and fought Waterloo
0:14:36 > 0:14:38the following night.
0:14:38 > 0:14:40And many of them were found dead on the battlefields,
0:14:40 > 0:14:42still wearing their white tie.
0:14:42 > 0:14:45Then, in appreciation of that, amazingly,
0:14:45 > 0:14:49Wellington then gave the family Napoleon's campaign chair,
0:14:49 > 0:14:53- which actually I still sit in. - You've got it here?!- I've got it here, yeah.
0:14:53 > 0:14:56- No, we're very lucky.- Promise me I can go and have a look.
0:14:56 > 0:14:58- You can have a look, you can have a sit in it.- Oh, good!
0:15:05 > 0:15:08With a day at the motor circuit ahead,
0:15:08 > 0:15:11Lord March always starts with a good breakfast,
0:15:11 > 0:15:13and I've got just the thing.
0:15:13 > 0:15:18My race day breakfast is a savoury feast of mushrooms and tomatoes
0:15:18 > 0:15:21topped with a Welsh rarebit, made from the estate's own cheese.
0:15:23 > 0:15:25I've got four mushrooms here.
0:15:25 > 0:15:28A little butter in the pan first, to melt.
0:15:28 > 0:15:30That's it.
0:15:30 > 0:15:33So I'm just going to rub those round, to see that they're really
0:15:33 > 0:15:36covered in butter all the way round.
0:15:36 > 0:15:39They've always had big breakfasts here at Goodwood, and way back into
0:15:39 > 0:15:41the Edwardian house party...
0:15:41 > 0:15:46In fact, I've got a quote from one of the guests about what they ate at breakfast.
0:15:46 > 0:15:49And it was, "Tea and coffee, bacon,
0:15:49 > 0:15:52"grilled kidneys on toast, fish,
0:15:52 > 0:15:54"kedgeree, eggs of all sorts -
0:15:54 > 0:15:59"poached, boiled, scrambled and fried, and done up in every way.
0:15:59 > 0:16:02"For those who preferred a solid and appetising second course..."
0:16:02 > 0:16:05- Good gracious!- "..there were devilled bones..."
0:16:05 > 0:16:08- Devilled bones?- I don't... - Could you please tell me what devilled bones...?
0:16:08 > 0:16:11I have not got a clue what devilled bones are!
0:16:11 > 0:16:14So, you can see that just a little bit of juice is coming out
0:16:14 > 0:16:17- from them...- Yeah.- ..so that's the time to lift them out.
0:16:17 > 0:16:19And again, knowing that you're very busy here,
0:16:19 > 0:16:24you can do this amount all ahead and just assemble it at the end.
0:16:25 > 0:16:29In the same pan, fry the tomatoes a minute on each side.
0:16:31 > 0:16:32Then whisk two eggs,
0:16:32 > 0:16:35adding Dijon mustard and a splash of Worcester sauce.
0:16:37 > 0:16:40Add 100g of cheese, and mix.
0:16:40 > 0:16:42Now we can assemble it.
0:16:42 > 0:16:46First of all, start off with the mushrooms, like this.
0:16:47 > 0:16:49On top of each mushroom,
0:16:49 > 0:16:51place the fried tomato slice,
0:16:51 > 0:16:55then a generous spoonful of the cheese mixture.
0:16:55 > 0:16:57There we go, all done.
0:16:57 > 0:17:00- Looks an absolute treat.- So that'll be absolutely delicious
0:17:00 > 0:17:03and not too heavy, and you won't need any of those devilled bones
0:17:03 > 0:17:05- afterwards!- We certainly won't.
0:17:05 > 0:17:07To finish off, grill for 6-8 minutes,
0:17:07 > 0:17:10or until the cheese is melted and lightly golden.
0:17:10 > 0:17:14- There we go, Mary. They look a treat.- Don't they just!- There we go.
0:17:14 > 0:17:16Right, so I'll start plating up.
0:17:16 > 0:17:19Oh, I'll just get my cuffs down, ready for serving. That's lovely.
0:17:19 > 0:17:22Look at that, then! Perfect.
0:17:22 > 0:17:24Right, now, that plate's very hot.
0:17:24 > 0:17:27- OK.- So, how long will it take you to get up those stairs?
0:17:27 > 0:17:29- Just a couple of minutes. - Well, off you go.
0:17:31 > 0:17:34I might say, I like the idea of having a butler.
0:17:34 > 0:17:37He's very efficient, and I know he'll do it well.
0:17:41 > 0:17:43Good morning, my lord. One racing breakfast.
0:17:43 > 0:17:47- Ah, Monty, fantastic.- There we go. - Thanks a lot. It looks delicious.
0:17:51 > 0:17:54I do hope it's going down well with Lord March.
0:17:55 > 0:17:58I'm going up to join him in the family dining room,
0:17:58 > 0:18:01which gives me a chance to use this fabulous lift again.
0:18:06 > 0:18:09Mary, hi. Lovely to see you.
0:18:09 > 0:18:11That was absolutely fantastic.
0:18:11 > 0:18:13- Come and...come and sit down.- Has it built you up for the day?
0:18:13 > 0:18:17Delicious. God, it certainly has, I've eaten far too much!
0:18:17 > 0:18:20Monty's been telling me about the Edwardian breakfasts that seemed to
0:18:20 > 0:18:23go on forever, for Glorious Goodwood,
0:18:23 > 0:18:26but now you have many more sporting events.
0:18:26 > 0:18:28We do, yes. I mean, Goodwood's very unusual.
0:18:28 > 0:18:31We have all these sports that have
0:18:31 > 0:18:33been going on here for over 300 years.
0:18:33 > 0:18:36Various members of the family have been kind of developing their own
0:18:36 > 0:18:38passions, and those passions turned
0:18:38 > 0:18:42into these great sports we have here. Horse racing, motor racing, golf, flying,
0:18:42 > 0:18:45- shooting and cricket is our kind of mantra.- Is that all? LAUGHTER
0:18:45 > 0:18:49- And golf is not your favourite sport?- That's very unkind!- Come on, come on.
0:18:49 > 0:18:51But motor racing is, isn't it?
0:18:51 > 0:18:54Well, cars, I've always loved. My grandfather built the racetrack here
0:18:54 > 0:18:56after the war, and it became,
0:18:56 > 0:18:59you know, a big, big event each year over Easter.
0:19:00 > 0:19:04- And he sadly closed that in '66, much to my fury as a small boy. - SHE CHUCKLES
0:19:04 > 0:19:07Well, let me just show you, it was an amazing... I wish I'd been there,
0:19:07 > 0:19:09sadly I wasn't...
0:19:09 > 0:19:14So, that's my grandfather there, at the very first Goodwood meeting,
0:19:14 > 0:19:16September 18th, 1948.
0:19:16 > 0:19:19Oh, look at them, they look like little toy cars.
0:19:19 > 0:19:21Yeah, these are little 500cc.
0:19:21 > 0:19:24That was like the first car Stirling Moss ever drove.
0:19:24 > 0:19:26In fact, Stirling won that actual race.
0:19:26 > 0:19:30It was his very first motor race ever, and he won it here in one of those little cars.
0:19:30 > 0:19:33It was pretty hairy stuff, you can see the crowd are incredibly close.
0:19:33 > 0:19:37And there's, sort of, no bales of straw or anything to stop them hitting the crowd.
0:19:37 > 0:19:42My grandfather was a good artist. He loved drawing little things in his
0:19:42 > 0:19:45albums and his books. Let me just show you these.
0:19:45 > 0:19:47These are rather, these are rather charming.
0:19:49 > 0:19:51Oh, yes, all black-and-white, of course.
0:19:51 > 0:19:55You know, he left Oxford early, and much to his parents' horror,
0:19:55 > 0:19:58he started racing fairly seriously.
0:19:58 > 0:20:01And this, this is a really...some of these are really charming.
0:20:01 > 0:20:04This is one of my favourite pictures of him. He was about nine here.
0:20:04 > 0:20:07- Mm-hmm.- Yeah, and he was mad about flying.
0:20:07 > 0:20:10You can see he's built himself a little aeroplane out of boxes.
0:20:10 > 0:20:14- And he's sitting in it, pretending he's flying.- How lovely.
0:20:14 > 0:20:16- Charming.- And also, in his own handwriting here.
0:20:16 > 0:20:21- That's lovely.- So he was a very good designer, too.
0:20:21 > 0:20:24This was a Wolseley Hornet he designed.
0:20:24 > 0:20:27Perhaps the nicest car he designed. I've actually got one of those.
0:20:27 > 0:20:32It's an AC, a 1930s AC, lovely thing, and I hope that I might be
0:20:32 > 0:20:34able to take you for a ride in
0:20:34 > 0:20:38- it later.- That would be most exciting! Gracious! Thank you.
0:20:38 > 0:20:41JAZZ MUSIC PLAYS
0:20:43 > 0:20:47Just a mile and a half away lies the motor racing circuit.
0:20:47 > 0:20:50Thanks to the vision of Lord March's grandfather,
0:20:50 > 0:20:53it became one of the world's most popular racetracks.
0:20:53 > 0:20:58Jackie Stewart, Graham Hill and Jack Brabham have competed here.
0:20:58 > 0:21:02Since 1998, when Lord March restored the circuit,
0:21:02 > 0:21:06people have come in their droves to celebrate the golden age of British
0:21:06 > 0:21:11motor racing. This weekend is the annual members' meeting,
0:21:11 > 0:21:15where the Goodwood Road Racing Club get together to share their passion
0:21:15 > 0:21:17for motorsport.
0:21:21 > 0:21:24So, I'm going to pop you in this lovely old AC of my grandfather's.
0:21:24 > 0:21:26Oh, isn't that fantastic?!
0:21:26 > 0:21:31It's lovely, isn't it? It's a 1934 AC that he designed.
0:21:31 > 0:21:34So, come in here. In you go.
0:21:34 > 0:21:37Wow! I think I'll ditch that.
0:21:37 > 0:21:39I'm going to take the roof off in a second, I think,
0:21:39 > 0:21:42- so if you've got a scarf, that might be good.- I have. Whoa!
0:21:42 > 0:21:45- Just room for one.- It's quite a squeeze.- A little one. Thanks.
0:21:48 > 0:21:50- So, find the keys now. - HE CHUCKLES
0:21:50 > 0:21:53I feel a bit like the Queen with her scarf, when she's dressy.
0:21:53 > 0:21:55I haven't worn one of these for years.
0:21:55 > 0:21:57There we are.
0:21:58 > 0:22:01- Do I have a prayer here? - Yeah, we hope it goes.
0:22:04 > 0:22:06You just sort of tickle it and it goes.
0:22:06 > 0:22:09Oh, that roar is lovely, isn't it? Great.
0:22:11 > 0:22:12There we are, we're off!
0:22:14 > 0:22:18UPBEAT MUSIC PLAYS
0:22:24 > 0:22:26- And there we are, up there, look. - There we are.
0:22:39 > 0:22:42The big cars, they're doing 100-and-something through here.
0:22:44 > 0:22:46And I'll show you in a minute, on the main straight,
0:22:46 > 0:22:48they're doing, like, 170.
0:22:48 > 0:22:51I'd rather not. LAUGHTER
0:22:51 > 0:22:53You can have a go if you want.
0:22:56 > 0:23:00Lord March has brought motor racing back to life at Goodwood,
0:23:00 > 0:23:04and two events - the Festival of Speed, and the Goodwood Revival -
0:23:04 > 0:23:08are now an essential part of the motorsport calendar.
0:23:10 > 0:23:14- I think many people would like a lap at Goodwood.- Well, we survived. That was fantastic.- Survived!
0:23:14 > 0:23:17It's one of the most exciting moments I've had.
0:23:17 > 0:23:20- Good. Good, no, it was fun.- Wait till I tell the grandchildren -
0:23:20 > 0:23:21a lap at Goodwood!
0:23:31 > 0:23:35I've heard lots about the innovative Dukes of Richmond.
0:23:35 > 0:23:37What about the women of Goodwood?
0:23:37 > 0:23:40I'm about to meet Lord March's sister, Nimmy,
0:23:40 > 0:23:44or to give her proper title, Lady Naomi Anna Gordon-Lennox.
0:23:44 > 0:23:50- Oh, Mary, how lovely to see you. - Lovely to see you. Nimmy, is that right?- Nimmy, that's right, yes.
0:23:50 > 0:23:52And I hear you've been having a bit of a speedy time,
0:23:52 > 0:23:54so I've brought a slightly quieter,
0:23:54 > 0:23:58slower vehicle to show you around our home.
0:23:58 > 0:24:01I've been with your brother, and he's been telling me how the Dukes
0:24:01 > 0:24:02made their mark here.
0:24:02 > 0:24:09But, I have to say that the women, too, found all sorts of innovative
0:24:09 > 0:24:12and creative ways to amuse themselves.
0:24:12 > 0:24:17And I am going to take you on a little mystery tour, and show you
0:24:17 > 0:24:20some of the secret places that the public don't get to see.
0:24:20 > 0:24:22Oh, that's right up my street. THEY CHUCKLE
0:24:26 > 0:24:28Were you brought up here?
0:24:28 > 0:24:33Well, we moved from the Midlands when I was seven years old.
0:24:34 > 0:24:39But Mum and Dad adopted myself and my older sister Maria in the
0:24:39 > 0:24:41late '50s, early '60s.
0:24:41 > 0:24:45Gosh, that must've been... caused a bit of a stir.
0:24:45 > 0:24:49Extraordinary. My understanding is that my mother was once told that
0:24:49 > 0:24:52she was sullying the British aristocracy
0:24:52 > 0:24:53by adopting black children.
0:24:53 > 0:24:57But I think that they felt really strongly that they wanted to share
0:24:57 > 0:25:00their good fortune, and if they were going to do that, then they wanted
0:25:00 > 0:25:04to adopt children who stood less chance of being adopted.
0:25:04 > 0:25:06And what about your education?
0:25:06 > 0:25:08Ah, well, that's interesting,
0:25:08 > 0:25:12because when I went to my secondary school,
0:25:12 > 0:25:16children used to really enjoy calling me a bastard,
0:25:16 > 0:25:20and I told my father about this story, and he said, "Oh, darling,
0:25:20 > 0:25:23"don't you worry. If they ever say something like that to you again,
0:25:23 > 0:25:28"you just tell them that the whole family is descended from a long line
0:25:28 > 0:25:30"of right royal bastards."
0:25:30 > 0:25:33LAUGHTER
0:25:33 > 0:25:35- The teachers would have loved that! - Yes, absolutely.
0:25:42 > 0:25:43So, here we are.
0:25:45 > 0:25:47- This is one of your secret places? - Yes, secret, secret.- Right.
0:25:47 > 0:25:50So, if you'd like to come down here?
0:25:50 > 0:25:52That's it.
0:25:52 > 0:25:54And it's a shell house.
0:25:54 > 0:25:57It was decorated by the second Duchess and two of her daughters
0:25:57 > 0:25:59in the 1740s.
0:25:59 > 0:26:02- And here it is tucked in the corner here?- Yes.
0:26:03 > 0:26:05Here we go.
0:26:05 > 0:26:06Goodness gracious!
0:26:06 > 0:26:09That is quite magical!
0:26:14 > 0:26:18All shells from all over.
0:26:18 > 0:26:21And in an amazing...shapes and patterns.
0:26:28 > 0:26:32- There are clams, limpets.- Yes, yes.
0:26:32 > 0:26:36- Winkles. Mussel over there.- Uh-huh.
0:26:36 > 0:26:39But there are a few very huge, exotic ones.
0:26:39 > 0:26:42Yes, and those were collected by friendly sea captains who used to
0:26:42 > 0:26:47bring back shells for the Duchess and her daughters to do this.
0:26:47 > 0:26:51Around 500,000 shells were used to create this exquisite shell
0:26:51 > 0:26:56house, some from the South Seas and some from nearby Sussex beaches.
0:26:56 > 0:26:59The workmanship is so perfect,
0:26:59 > 0:27:02it's thought that professional craftsmen had a hand in the most
0:27:02 > 0:27:04intricate shell work.
0:27:06 > 0:27:08Can you imagine what the floor might be made of?
0:27:09 > 0:27:11- Well, it looks like marble. - Well, it's not.
0:27:11 > 0:27:13It's horses' teeth.
0:27:14 > 0:27:17- I could... No!- Yes, horses' teeth.
0:27:17 > 0:27:20Do you know, it's rather strange to be standing on horses' teeth.
0:27:20 > 0:27:24They must be back teeth, and you've sort of got shards of them...
0:27:24 > 0:27:26- Yes.- ..and they're absolutely flat.
0:27:27 > 0:27:30And the lovely thing is that, if we look over here,
0:27:30 > 0:27:32you can see that they put their initials,
0:27:32 > 0:27:34so you have SR, Sarah Richmond,
0:27:34 > 0:27:39and then you have Emily here, Kildare, her married name.
0:27:39 > 0:27:42And then over here, we've got Caroline,
0:27:42 > 0:27:44and there is Charles Richmond.
0:27:44 > 0:27:48They're very intricate and very tiny.
0:27:48 > 0:27:51It's sort of a bit like hunt the thimble to find the initials,
0:27:51 > 0:27:54- but you've found them. - It is, absolutely.
0:27:56 > 0:27:58Speaking of innovative women,
0:27:58 > 0:28:01I would really love to take you to meet my mum,
0:28:01 > 0:28:04who is the current Duchess of Richmond, as you know.
0:28:04 > 0:28:07I know she's looking forward to meeting you for tea.
0:28:07 > 0:28:10Well, she's the same era as me,
0:28:10 > 0:28:12but I ought to do a bit of baking before we go.
0:28:12 > 0:28:13I'll take something with me.
0:28:15 > 0:28:19If I'm having tea with the Duchess, who better to help me than Nimmy?
0:28:19 > 0:28:21We've decided to make a tea loaf,
0:28:21 > 0:28:25flavoured with the Duchess' favourite tea, Earl Grey.
0:28:27 > 0:28:31- So, here I've got 175g of currants.- Mm-hmm.
0:28:31 > 0:28:33So in they go.
0:28:33 > 0:28:38Really, you could use mixed fruit, but I quite like to put quite
0:28:38 > 0:28:43a lot of sultanas in, too, so that's another 175 going in there.
0:28:43 > 0:28:46And then you just simply pour the tea over the top...
0:28:46 > 0:28:47Mmm.
0:28:47 > 0:28:50..and let it soak overnight.
0:28:50 > 0:28:54- That's it.- Lovely. - So I'll pop this at the back.
0:28:56 > 0:29:00So, this has been soaking overnight.
0:29:00 > 0:29:04- Aha.- Now, that's really plumped up.
0:29:05 > 0:29:06Gosh, look at that. Juicy.
0:29:06 > 0:29:10Especially if you make it, sort of, mid-summer, and you had fruit you'd
0:29:10 > 0:29:12bought in for Christmas cake, you know, it gets a bit dry,
0:29:12 > 0:29:15so it's very good for plumping it up. LAUGHTER
0:29:17 > 0:29:21To make the batter, add 275g of self-raising flour,
0:29:21 > 0:29:23and there's no need to sieve.
0:29:23 > 0:29:27In goes 225g of light muscovado sugar
0:29:27 > 0:29:29and one large egg.
0:29:29 > 0:29:32And then it's a matter of just mixing this together,
0:29:32 > 0:29:34and it's easier to do it by hand,
0:29:34 > 0:29:37- because you can't use a mixing machine with all that fruit.- Yes.
0:29:37 > 0:29:40Transfer the mixture into a greased and lined
0:29:40 > 0:29:42two-pound loaf tin.
0:29:42 > 0:29:45- And then I'm just going to shake that for our level.- Mm-hmm.
0:29:45 > 0:29:48- Now, can you go and pop that in the oven for me?- Absolutely. It'll be a pleasure.
0:29:48 > 0:29:53That goes in at 150 fan for about an hour and three quarters.
0:29:57 > 0:30:00So, I've popped it in the oven.
0:30:00 > 0:30:03- and I've brought some photographs... - Oh, good, let's have a look.
0:30:03 > 0:30:06..that I thought I might show you, of how it was.
0:30:06 > 0:30:11Here we've got, this is a picture of me with my brother, Charles.
0:30:11 > 0:30:13That's the present Lord March?
0:30:13 > 0:30:16- That's correct, yes.- He was a nice little chap, wasn't he?
0:30:16 > 0:30:19He was, he was such a lovely... Well, he still is a lovely brother.
0:30:19 > 0:30:22And there's my younger sister, Louisa,
0:30:22 > 0:30:24who's five years younger than me.
0:30:24 > 0:30:27And there we are, rocking in front of the house.
0:30:27 > 0:30:30What are your memories when you were young with your mother?
0:30:30 > 0:30:32Well, I don't know whether it was an instinct,
0:30:32 > 0:30:36but she was already by that time wanting to use
0:30:36 > 0:30:39organic and healthy and as unadulterated...
0:30:39 > 0:30:41The food needed to be as unadulterated as possible.
0:30:41 > 0:30:47I realised that, if it weren't for the organic seed that she planted,
0:30:47 > 0:30:51then we wouldn't have this beautiful farm that we have at Goodwood.
0:30:51 > 0:30:54And this is Mum? Right.
0:30:54 > 0:30:57- That's my mother.- Lovely. - She was also very stylish.
0:30:57 > 0:30:59That's my dad.
0:31:01 > 0:31:03Oh, it smells wonderful.
0:31:03 > 0:31:05There we are.
0:31:05 > 0:31:07Right, I'll pop that on top.
0:31:07 > 0:31:09Ah!
0:31:09 > 0:31:11One, two, three.
0:31:11 > 0:31:13Hooray! CHUCKLING
0:31:15 > 0:31:18- I'm going to just tip it.- OK.
0:31:18 > 0:31:20It's still quite warm, obviously.
0:31:20 > 0:31:22That's it.
0:31:23 > 0:31:27There we go. So, there's no chance, you're not going to have any now! LAUGHTER
0:31:27 > 0:31:31We've got to let that get cold and then it needs cutting,
0:31:31 > 0:31:35- and lots of unsalted butter on it. - Oh, lovely.
0:31:35 > 0:31:36I know Mum will love it.
0:31:44 > 0:31:47She and her husband, the tenth Duke,
0:31:47 > 0:31:50now live in the dower house on the estate,
0:31:50 > 0:31:52but I'm lucky enough to be having tea with the Duchess
0:31:52 > 0:31:55in the magnificent library at Goodwood,
0:31:55 > 0:31:59which for centuries the family has used as their drawing room.
0:31:59 > 0:32:03If you'd like to just come through here. Ah, Monty, wonderful.
0:32:03 > 0:32:05- Mary has something for you. - Can I leave that with you?
0:32:05 > 0:32:07You certainly can. Lovely.
0:32:07 > 0:32:11Thank you. I'd love to introduce you to my mother.
0:32:11 > 0:32:14Mummy. Mary Berry needs no introduction.
0:32:14 > 0:32:16- How lovely to see you. - I'm thrilled to be here.
0:32:16 > 0:32:20- Come and sit down.- Gosh, that looks quite high with my short legs.
0:32:20 > 0:32:22- Well, I think it'll give way. - LAUGHTER
0:32:22 > 0:32:26Wow! Oh! Oh, talk about sinking into it. Lovely.
0:32:26 > 0:32:28- It's getting out of it that's the problem. - LAUGHTER
0:32:28 > 0:32:31- I'm going to leave you fine women to get on with it.- Are you going?
0:32:31 > 0:32:33I'll see you later, OK?
0:32:35 > 0:32:37Oh, Monty, that looks really nice.
0:32:39 > 0:32:42- It looks wonderful.- Have a taste of the loaf and see what you think.
0:32:42 > 0:32:45We must taste that. Mmm.
0:32:46 > 0:32:49- Really delicious.- So, this room is so beautiful.
0:32:49 > 0:32:52Is it exactly the same as when you lived here?
0:32:52 > 0:32:54Yes, pretty much.
0:32:55 > 0:32:57And it's...it's a very favourite room.
0:32:57 > 0:32:59Strangely, used to do yoga once.
0:32:59 > 0:33:01We had a yoga class here, when I was here.
0:33:01 > 0:33:05- So, push back the sofas?- Yes, we used to lay on the floor and then look at the pictures,
0:33:05 > 0:33:08so I got to know them all quite well. It's quite a good way of studying them.
0:33:08 > 0:33:11So, when you and your husband arrived, what sort of state was the
0:33:11 > 0:33:14- house in?- Well, it hadn't been lived in for 12 years,
0:33:14 > 0:33:17so it was fairly dilapidated.
0:33:17 > 0:33:19Everything had been stuffed in cupboards in any order,
0:33:19 > 0:33:25so I would open a cupboard door and find a blanket, cups and saucers,
0:33:25 > 0:33:27saucepans, a mixture of everything.
0:33:27 > 0:33:30- How very daunting. - It was very daunting.
0:33:30 > 0:33:32I ended up having nightmares about cupboards opening
0:33:32 > 0:33:35and things falling out.
0:33:35 > 0:33:40But the serious things, like the roof and the wiring and the
0:33:40 > 0:33:44water pipes, all those things had to be renewed.
0:33:44 > 0:33:47Nimmy was saying that the farm,
0:33:47 > 0:33:50it is you that started it to be organic,
0:33:50 > 0:33:54and that was well before any of us thought about it.
0:33:54 > 0:33:57Yes, well, it was something I got very interested in.
0:33:57 > 0:34:00I read a book called Silent Spring, by Rachel Carson,
0:34:00 > 0:34:03which has become a very famous book,
0:34:03 > 0:34:07saying how we were depleting the land and how desperately important
0:34:07 > 0:34:10it was we kept feeding the land and didn't just put fertilisers on it.
0:34:10 > 0:34:15And I decided that it would be the way I would go in my garden,
0:34:15 > 0:34:18so I started my garden like that.
0:34:18 > 0:34:21And then, gradually, and then I heard of the Soil Association,
0:34:21 > 0:34:24and joined that, fairly early on in its history.
0:34:24 > 0:34:28- I would love to see the farm at some point, if I may. - Well, I'm sure we can arrange that.
0:34:28 > 0:34:32I do have some rather pretty bantams. I don't know whether you'd like to come and see them first?
0:34:32 > 0:34:37- I'd like to come right now. Is that possible?- Yes, that's possible. - OK.- Let's go.
0:34:37 > 0:34:40My family kept chickens when I was young,
0:34:40 > 0:34:43so I'm looking forward to seeing the Duchess's.
0:34:43 > 0:34:45They're clearly her pride and joy.
0:34:45 > 0:34:49Come and we'll see whether they've laid any eggs today.
0:34:51 > 0:34:54- It's a positive palace for them. - Well, it's lovely, isn't it?
0:34:54 > 0:34:57I think they might be a little bit spoiled.
0:34:57 > 0:35:00- They've got sort of feathered feet. - Yes, they have, very feathered feet
0:35:00 > 0:35:03and they don't like getting them wet.
0:35:03 > 0:35:05Well, let's see how many they've laid today.
0:35:05 > 0:35:07Oh, we've got five today.
0:35:07 > 0:35:09- They're very little. - They are, aren't they?
0:35:09 > 0:35:12I reckon they're about two to one hen's egg,
0:35:12 > 0:35:15- so, if you're cooking... - That's very useful,
0:35:15 > 0:35:18because I plan to make a sponge cake.
0:35:18 > 0:35:21And the yolks are a good colour, aren't they?
0:35:21 > 0:35:23They're wonderful,
0:35:23 > 0:35:25the cake will be a really superb colour, I can promise you.
0:35:25 > 0:35:29- And it will all be for the cricket tea.- A wonderful idea.
0:35:29 > 0:35:32Do you think they'll come over? Where have they gone?
0:35:32 > 0:35:33Come on, girls, come on!
0:35:33 > 0:35:34SHE MAKES A CLUCKING NOISE
0:35:35 > 0:35:38Come on! Come on.
0:35:38 > 0:35:41Good girls, come on.
0:35:41 > 0:35:46I always believed that you can use an egg as soon as it's laid,
0:35:46 > 0:35:49and the white holds together and you get more volume from it.
0:35:49 > 0:35:50Yes, I think you do.
0:35:50 > 0:35:53Is that right when you want to have a hard-boiled egg,
0:35:53 > 0:35:55and you want the shell off for a picnic?
0:35:55 > 0:35:57- That's another... - That's another story, isn't it?
0:35:57 > 0:36:00There we are, shall I hold that while you open the gate?
0:36:00 > 0:36:01That's lovely.
0:36:01 > 0:36:04I'm really looking forward to seeing the farm.
0:36:04 > 0:36:06I've heard so much about it.
0:36:06 > 0:36:08The Duchess has arranged for farm manager, Tim Hassell,
0:36:08 > 0:36:12to show me around the 3,500-acre farm.
0:36:12 > 0:36:16It's had organic status since 2004
0:36:16 > 0:36:21and now produces award-winning milk, cheese, meat and even beer.
0:36:21 > 0:36:22MOOING
0:36:22 > 0:36:24- So...- That's a bit of a welcome!
0:36:24 > 0:36:26So, Mary, these are our Sussex cattle.
0:36:26 > 0:36:28Um, born and bred on the farm
0:36:28 > 0:36:32and only eat the food that we've produced on the farm.
0:36:32 > 0:36:34Obviously, all of our grass is organic,
0:36:34 > 0:36:36but we've got the downs as well, which are natural shortland grasses
0:36:36 > 0:36:38that have been there for centuries,
0:36:38 > 0:36:41and that's where the Sussex have been thriving for all those years.
0:36:41 > 0:36:44They all look so contented and happy.
0:36:44 > 0:36:48That's how we like to treat our animals from birth to finish,
0:36:48 > 0:36:51really, it's the quality of their life while we're looking after them
0:36:51 > 0:36:52that's paramount to what we do.
0:36:52 > 0:36:54GRUNTING
0:36:56 > 0:36:57We move our pigs quite often,
0:36:57 > 0:37:02so the pigs in our system do a very good job of fertilising and also
0:37:02 > 0:37:04eating all the weeds and docks and things like that,
0:37:04 > 0:37:06so we move them from one field to the next
0:37:06 > 0:37:07on a regular, constant basis.
0:37:09 > 0:37:11VOICEOVER: It's the flock of Southdown sheep
0:37:11 > 0:37:13which have been here the longest,
0:37:13 > 0:37:15almost as long as the family themselves.
0:37:15 > 0:37:18- There you go. - Hello, my little beauty.
0:37:18 > 0:37:19BAAING
0:37:19 > 0:37:21Oh, they smell lovely!
0:37:21 > 0:37:25Nick Page started as shepherd here when he was just 16.
0:37:25 > 0:37:28She's got quite a different little face here.
0:37:28 > 0:37:30So, what are you up to with this?
0:37:30 > 0:37:33I'm just getting her ready to take her showing.
0:37:33 > 0:37:36We're just teasing the wool out and then, what we'll do is,
0:37:36 > 0:37:39we'll come along with the shears and we'll take the loose ends off.
0:37:40 > 0:37:43- Right, now you've shown me, I'll have a go.- Yeah.
0:37:43 > 0:37:47Hold the shears flush to the sheep. Just take those loose ends off.
0:37:47 > 0:37:50Now, old girl, I'm going to be very careful, I don't want to spoil it.
0:37:50 > 0:37:53- You don't want a hole in the side, do you?- Don't take any chunks out.
0:37:53 > 0:37:55You're dead worried I'm going to take a big lump.
0:37:55 > 0:37:58I promise you, I'll be very, very careful just along there.
0:38:01 > 0:38:03Ooh, it's very like cutting a hedge.
0:38:04 > 0:38:06I think you're better at baking!
0:38:06 > 0:38:08Now, that's cheeky, now, that's cheeky!
0:38:09 > 0:38:11I've had more practice at baking.
0:38:11 > 0:38:13You've been doing this for... How many years have you been here?
0:38:13 > 0:38:15I can't cook.
0:38:15 > 0:38:18The meat from the farm travels less than a mile
0:38:18 > 0:38:21to supply Goodwood's four restaurants.
0:38:21 > 0:38:24The final piece in the puzzle to achieving that
0:38:24 > 0:38:26is the on-site butchery, which ensures
0:38:26 > 0:38:29the quality of the slow-grown livestock
0:38:29 > 0:38:31down to the final cut.
0:38:31 > 0:38:34John Hearn is the master butcher.
0:38:34 > 0:38:36I like the red kit.
0:38:36 > 0:38:39- Well, it doesn't show the blood as much, you see.- Oh, don't!
0:38:39 > 0:38:40HE CHUCKLES
0:38:40 > 0:38:43Now, that doesn't sound a very local accent to me?
0:38:43 > 0:38:45No, that's from Wales, South Wales.
0:38:45 > 0:38:47So, what brought you here?
0:38:47 > 0:38:51Got offered a job here and thought, "No, not for me, too far away."
0:38:51 > 0:38:53And then I met the Duchess.
0:38:53 > 0:38:56I met all the different people on the farm
0:38:56 > 0:38:59and saw what really went on here. I couldn't go home.
0:38:59 > 0:39:03And her principles are very high?
0:39:03 > 0:39:07Um, she loves the animals, and in return, they give us what they do.
0:39:07 > 0:39:12And it's a chance for us to see the animals being born and being cooked
0:39:12 > 0:39:14right the way through.
0:39:17 > 0:39:21Income from the farm and the estate's sporting events
0:39:21 > 0:39:25have enabled Lord March to build on the work his parents started,
0:39:25 > 0:39:28returning Goodwood House to its former splendour
0:39:28 > 0:39:32after years of neglect following the Second World War.
0:39:32 > 0:39:37I must say, it's wonderful to see the house restored in such style,
0:39:37 > 0:39:39yet it feels like a home.
0:39:44 > 0:39:46Oh, hello, James!
0:39:46 > 0:39:48- Hello, Mary.- What have you got in store for me there?
0:39:48 > 0:39:51Well, now you're in the yellow drawing room.
0:39:51 > 0:39:54It is absolutely amazing, isn't it?
0:39:54 > 0:39:57- It's lovely, isn't it? - Totally yellow, but very subtle.
0:39:57 > 0:40:01Yes. And we've got a brand-new carpet
0:40:01 > 0:40:05which we've had delivered literally a few weeks ago,
0:40:05 > 0:40:08so, you're one of the first people to tread on it.
0:40:08 > 0:40:12It's so pretty but it's... Unlike a tapestry, you're sinking into it.
0:40:12 > 0:40:15Well, it's got 32 different colours
0:40:15 > 0:40:18and it's an exact copy of the original,
0:40:18 > 0:40:22which you can actually see in this photograph here.
0:40:22 > 0:40:26This is the room in 1904 and, as you can see,
0:40:26 > 0:40:29the arrangement of the furniture was a lot more cluttered then.
0:40:29 > 0:40:31Anyway, we're just pausing it here,
0:40:31 > 0:40:34but the place I really want to show you is the dining room.
0:40:35 > 0:40:38Talk about gilding the lily!
0:40:38 > 0:40:41Well, this is the Egyptian dining room.
0:40:41 > 0:40:43And this is the main dining room in the house.
0:40:43 > 0:40:45So, why Egyptian?
0:40:45 > 0:40:48In 1803, when the room was built,
0:40:48 > 0:40:52the Egyptian style was the most fashionable style.
0:40:52 > 0:40:55It all stemmed back to Napoleon going to Egypt,
0:40:55 > 0:40:59and he took artists with him who recorded what they saw,
0:40:59 > 0:41:02and everybody in Europe went Egypt crazy.
0:41:03 > 0:41:08In Edwardian times, however, the room was deemed so unfashionable,
0:41:08 > 0:41:10it was completely dismantled.
0:41:10 > 0:41:16It remained a plain classical dining room until almost 100 years later.
0:41:16 > 0:41:21Lord March decided to recreate the striking Egyptian scheme.
0:41:21 > 0:41:22It is enchanting.
0:41:22 > 0:41:25It's quite different to the rest of the house.
0:41:25 > 0:41:26Yes, it is, it's very unusual,
0:41:26 > 0:41:30and it's also one of the first Egyptian rooms in the country,
0:41:30 > 0:41:33so it is historically very important as well.
0:41:35 > 0:41:39Talk of Napoleon has reminded me that Lord March promised to show me
0:41:39 > 0:41:43a unique piece of furniture which is still in use in his private study.
0:41:46 > 0:41:47- KNOCKING - Come in.
0:41:49 > 0:41:52- Ah, James said I'd find you in here. - Hello, Mary.
0:41:52 > 0:41:54Great to see you. Good. Did you have a good time?
0:41:54 > 0:41:57I've been in the Egyptian dining room
0:41:57 > 0:42:01and you've restored it recently, and it is quite amazing.
0:42:01 > 0:42:06It's amazing, isn't it? Yes, all around Napoleon's invasion of Egypt.
0:42:06 > 0:42:09And this is Napoleon's chair, actually.
0:42:09 > 0:42:11Well, you told me all about that when we were having dinner.
0:42:11 > 0:42:14Absolutely. This is his campaign chair from Waterloo.
0:42:14 > 0:42:15That is quite amazing.
0:42:15 > 0:42:19And you can see it is well-worn, well-used, well-loved.
0:42:19 > 0:42:23Yeah, many, many family bottoms have been in there.
0:42:23 > 0:42:25Have a try. Everybody does.
0:42:25 > 0:42:27I feel very honoured.
0:42:27 > 0:42:29I'm sure it gives you much inspiration.
0:42:29 > 0:42:32- Mind you, I could do with a cushion, it's quite hard.- It's quite comfy.
0:42:32 > 0:42:34Surprisingly comfy. Anyway, talking about my inspiration,
0:42:34 > 0:42:36I've got something I just want to show you.
0:42:38 > 0:42:40This is the small library, we call this.
0:42:40 > 0:42:42- It's better than library steps, isn't it?- Hm!
0:42:44 > 0:42:47The small library was built by the third Duke
0:42:47 > 0:42:51and its staircase and balcony were much admired and copied.
0:42:53 > 0:42:55We used to tear up and down here as children!
0:42:56 > 0:42:57I can just imagine.
0:42:57 > 0:43:01I can imagine things being thrown from above and thrown up.
0:43:01 > 0:43:03Lady Muriel Beckwith wrote this.
0:43:03 > 0:43:08She was my great aunt, and she was the grandchild of the sixth Duke,
0:43:08 > 0:43:10- and this is about the sixth Duke. - So, that's not so long ago?
0:43:10 > 0:43:12Not so long ago, no, absolutely.
0:43:12 > 0:43:17And this was about the sixth Duke's famous French chef,
0:43:17 > 0:43:19Monsieur Rousseau.
0:43:19 > 0:43:21And she says here,
0:43:21 > 0:43:25"I remember him as a sweet old man with a faint French accent,
0:43:25 > 0:43:27"who always wore his cap at a jaunty angle.
0:43:27 > 0:43:31"His sole Colbert was a thing to dream of," she says.
0:43:31 > 0:43:35And then she also wrote this rather marvellous little book
0:43:35 > 0:43:38about her travels around Europe, cooking.
0:43:38 > 0:43:42And it's called Tell Me Chef. And I thought it just might be,
0:43:42 > 0:43:45we might just find something very French and inspirational, I hope.
0:43:45 > 0:43:48- Well, can I borrow it? - Yes, please, please do.
0:43:48 > 0:43:50Well, I planned to go to the kitchen,
0:43:50 > 0:43:53and I would love you to be my sous-chef.
0:43:53 > 0:43:56I'm probably not the best person. but our chef, Lee,
0:43:56 > 0:43:59who's cooked all sorts, he's cooked at Buckingham Palace,
0:43:59 > 0:44:01all sorts of fantastic places, much better than me,
0:44:01 > 0:44:04- so I think he'd love to help you. - I think it's a safer bet.
0:44:04 > 0:44:05- So, can you lead me the way? - Good plan, yeah.
0:44:07 > 0:44:10I want to cook something smart but traditional
0:44:10 > 0:44:13with the family's private chef, Lee Clark.
0:44:13 > 0:44:17And I'm hoping Lady Muriel will provide me with inspiration.
0:44:17 > 0:44:19- Hi, Mary.- Hello. You must be Lee.
0:44:19 > 0:44:23- Yes, good to meet you.- I've heard so much about you.- Oh, God! Ha!
0:44:23 > 0:44:26And you have actually cooked at Buckingham Palace?
0:44:26 > 0:44:28Yes, yeah, 14 years.
0:44:28 > 0:44:30- Well, I'm the one that's nervous now!- Ha!
0:44:30 > 0:44:35I've just been looking at the recipe from Lady Muriel Beckwith
0:44:35 > 0:44:39- for coq au vin.- Yeah.- And I was talking about that with Lord March
0:44:39 > 0:44:42and it sort of gave me a bit of inspiration that I would like to do
0:44:42 > 0:44:44- my coq au vin.- OK.
0:44:46 > 0:44:49Coq au vin is the classic French dish.
0:44:49 > 0:44:53Rich and warming, it's made with chicken, a hearty red wine,
0:44:53 > 0:44:56mushrooms and shallots. What could be better?
0:44:58 > 0:45:00So, let's feel,
0:45:00 > 0:45:04like our grandmothers used to, I can feel that's getting hot.
0:45:04 > 0:45:05I'm going to put that down.
0:45:07 > 0:45:10A bit of a sizzle. I can even turn it up higher than that.
0:45:11 > 0:45:15And so, when you were cooking for Buckingham Palace,
0:45:15 > 0:45:18did the Queen ever come down and talk to you and say, "I want this,"
0:45:18 > 0:45:21- or "I want that"? - Not at the Palace,
0:45:21 > 0:45:24because that's really a working environment for the family.
0:45:24 > 0:45:26But when we travelled to Balmoral,
0:45:26 > 0:45:29she would come down to the kitchen and the Duke of Edinburgh...
0:45:29 > 0:45:31..most evenings when I was there, would come down,
0:45:31 > 0:45:33because he'd organise a barbecue.
0:45:33 > 0:45:36So, he'd come and talk to the chefs and find out exactly what we've got,
0:45:36 > 0:45:39whether we've got a saddle of venison or a fillet of beef,
0:45:39 > 0:45:42anything like that, and just create a menu from that.
0:45:42 > 0:45:46Once the chicken is golden, remove it from the pan.
0:45:46 > 0:45:48Fry the bacon, then add the mushrooms.
0:45:52 > 0:45:56Right, Lee, with a nice big spoon, if you could lift those out,
0:45:56 > 0:45:59put them on the second plate, and then I'll add those
0:45:59 > 0:46:01sort of 15 minutes before the end,
0:46:01 > 0:46:03and I think that will give the best flavour.
0:46:07 > 0:46:09Brown the shallots and celery,
0:46:09 > 0:46:13then add 60g of flour to create a roux.
0:46:13 > 0:46:15Pour in the reduced red wine...
0:46:17 > 0:46:19..and warmed chicken stock.
0:46:20 > 0:46:23Add a small bunch of thyme, and season.
0:46:25 > 0:46:27- So, how am I doing? - I think you're doing brilliant.
0:46:27 > 0:46:29If you want a job at the Festival of Speed
0:46:29 > 0:46:30when we've got all those people in the house...
0:46:30 > 0:46:34- I'd be employed, would I? - Yeah! You can come and help me out.
0:46:36 > 0:46:41Transfer the coq au vin to a casserole dish to finish cooking.
0:46:41 > 0:46:43Then we'll put the chicken in, so we've got all that, and also
0:46:43 > 0:46:47you see there's a little bit of that lovely juice from the chicken,
0:46:47 > 0:46:49so I'll tip that in.
0:46:49 > 0:46:51There we go.
0:46:53 > 0:46:55With the lid on, bring the casserole to the boil,
0:46:55 > 0:46:59then reduce the heat and gently simmer for 30 minutes.
0:46:59 > 0:47:01When you were at Buckingham Palace,
0:47:01 > 0:47:04did you do your own sort of specialities and bring them here?
0:47:04 > 0:47:06Yes, yeah, there was one that I brought from the Palace
0:47:06 > 0:47:08and brought here and I'd like to show you that.
0:47:08 > 0:47:09I want to taste it!
0:47:09 > 0:47:11No showing it to me! HE CHUCKLES
0:47:13 > 0:47:14Come this way.
0:47:17 > 0:47:19Goodness!
0:47:19 > 0:47:23- Goodness gracious, I feel like I'm going into the lions' den!- Yes!
0:47:26 > 0:47:30So, here we go, Mary, this is where I keep my secret stash.
0:47:30 > 0:47:32We've got flavoured alcohols here.
0:47:32 > 0:47:35The one I'm looking for, let me just see if I can find it.
0:47:35 > 0:47:37Oh, there it is.
0:47:37 > 0:47:40That is the recipe that I've brought from the Palace.
0:47:40 > 0:47:42Here you go, that's the one.
0:47:42 > 0:47:43Let me see.
0:47:43 > 0:47:45Goodwood Damson whisky.
0:47:45 > 0:47:47It looks as clear as a bell.
0:47:47 > 0:47:48That must be very potent.
0:47:48 > 0:47:51It's lovely. It warms your cockles.
0:47:51 > 0:47:55- And do you make it in the autumn? - Yes, and we leave it about a year.
0:47:55 > 0:47:57It's lovely. We should go back and...
0:47:57 > 0:47:59Well, I ought to see how my coq au vin is doing.
0:47:59 > 0:48:00You come and help me.
0:48:03 > 0:48:06The casserole's been cooking for 30 minutes,
0:48:06 > 0:48:10so it's time to add the mushrooms and bacon.
0:48:10 > 0:48:13We'll just leave that for the flavours to mellow.
0:48:13 > 0:48:17- How about... Are we going to taste that?- We should, shouldn't we?
0:48:17 > 0:48:21- So, this is the Duke of Edinburgh's favourite tipple.- Is it?
0:48:21 > 0:48:22So...
0:48:22 > 0:48:25And so, did you give him that when you were at the Palace?
0:48:25 > 0:48:29So, this would have been made specifically for the Duke
0:48:29 > 0:48:32and they would have sort of had that on the bar.
0:48:32 > 0:48:36Lord and Lady March recently went up to Sandringham
0:48:36 > 0:48:39and they took a bottle of this as a gift to give to him,
0:48:39 > 0:48:41which apparently went down a storm.
0:48:41 > 0:48:43- So, let's try some.- Wow.
0:48:45 > 0:48:48Gosh, it's a beautiful, rich, ruby colour.
0:48:52 > 0:48:56- Cheers.- So here's to many more years for you at Goodwood.
0:48:56 > 0:48:58Yes, let's hope so. Thank you.
0:48:58 > 0:49:01- Gosh, it knocks you back on the smell, doesn't it?- It's lovely.
0:49:01 > 0:49:02The smell is fantastic.
0:49:06 > 0:49:08I see what you mean.
0:49:08 > 0:49:11- Ah! It's a real... - That warms you up, doesn't it?
0:49:11 > 0:49:14- It certainly does. One sip wasn't enough!- Ha!
0:49:15 > 0:49:16Mm.
0:49:16 > 0:49:18As my visit draws to a close,
0:49:18 > 0:49:22preparations are beginning on the pitch in front of the house
0:49:22 > 0:49:25for this afternoon's cricket match.
0:49:25 > 0:49:28I'm told it's the earliest sport played on the estate
0:49:28 > 0:49:31and I want to find out what role the family had
0:49:31 > 0:49:33in the origins of the game.
0:49:33 > 0:49:37I'm serving my coq au vin to Nimmy and Lord March for lunch
0:49:37 > 0:49:41at one of his favourite spots, known as Carne's Seat.
0:49:41 > 0:49:43It was built in 1743
0:49:43 > 0:49:47and only family and close friends ever get to use it.
0:49:47 > 0:49:49I always love eating in here, actually.
0:49:49 > 0:49:51It's such a great space to eat in.
0:49:51 > 0:49:53It was, of course, built for exactly that.
0:49:53 > 0:49:54It was built as a banqueting house
0:49:54 > 0:49:58and so it's got quite a history for having very special meals in.
0:49:58 > 0:50:00All teenagers of the family always want to live here.
0:50:00 > 0:50:01Everybody comes up with a plan
0:50:01 > 0:50:03of how they're going to come and live here.
0:50:03 > 0:50:05It's always, hm...
0:50:06 > 0:50:08So, what do you think of this, then?
0:50:08 > 0:50:09It's absolutely perfect, Mary,
0:50:09 > 0:50:13we might have to steal the recipe off you.
0:50:15 > 0:50:18So, Mary, we've got some rather wonderful
0:50:18 > 0:50:22documents and stories about cricket in here.
0:50:22 > 0:50:25The first, perhaps the most exciting of all, I'm going to pass to Nimmy.
0:50:25 > 0:50:27Ah, yes! Wonderful.
0:50:27 > 0:50:29And the one I wanted to show you
0:50:29 > 0:50:32is a rather wonderful financial account
0:50:32 > 0:50:36done by Mr Bradley, the second Duke's servant.
0:50:36 > 0:50:38These are all various bits and pieces he bought for the Duke
0:50:38 > 0:50:41for cricket, but the end one is rather wonderful because it says,
0:50:41 > 0:50:45"Paid for brandy when Your Grace played cricket with the Arundel men,
0:50:45 > 0:50:47"one and six."
0:50:47 > 0:50:49This is 1702.
0:50:49 > 0:50:51- So...- It's an awful lot of brandy! - It's really early.
0:50:51 > 0:50:54I think they needed fortifying.
0:50:54 > 0:50:58And it also, it says here that there will be 12 gamesters
0:50:58 > 0:51:01and that there will be one umpire of each side
0:51:01 > 0:51:04and also that the wickets shall be pitched
0:51:04 > 0:51:09in a fair and even place at 23 yards' distance from each other.
0:51:09 > 0:51:15That's the earliest written rules of cricket in the world, 1727.
0:51:15 > 0:51:17So, this is immensely precious.
0:51:18 > 0:51:21Well, since Goodwood has the first written rules of cricket,
0:51:21 > 0:51:25I'd better come up with something suitably spectacular for tea.
0:51:25 > 0:51:28I've enlisted the Duchess to help me.
0:51:28 > 0:51:31I'm making a special cake for the cricket teas
0:51:31 > 0:51:33and I've tried to make it as special as possible
0:51:33 > 0:51:35because I know they'll be starving.
0:51:36 > 0:51:40My cricket cake is four layers of light lemon sponge,
0:51:40 > 0:51:43sandwiched together with double cream, strawberries
0:51:43 > 0:51:46and a zesty home-made lemon curd.
0:51:46 > 0:51:49I'm going to make lemon curd straight in the pan.
0:51:49 > 0:51:51So, to start with, I'm going to break these eggs.
0:51:51 > 0:51:53You have to really bash them.
0:51:53 > 0:51:56You're right! Golden. Just look at that.
0:51:56 > 0:52:00And then I'm going to whisk those with a nice balloon whisk.
0:52:05 > 0:52:07Add 300g of sugar,
0:52:07 > 0:52:12then add butter and stir before mixing in the juice of four lemons.
0:52:16 > 0:52:18This is the rind going in there.
0:52:18 > 0:52:19Thanks for that.
0:52:21 > 0:52:24Stir continuously over a medium heat
0:52:24 > 0:52:27until the curd is coating the back of a spoon.
0:52:28 > 0:52:30Shall we have a little taste?
0:52:31 > 0:52:33- What do you think?- Really good.
0:52:35 > 0:52:37I'm going to just pour it straight in,
0:52:37 > 0:52:40and I hope I don't slop it all over everywhere.
0:52:40 > 0:52:42There it is.
0:52:42 > 0:52:45The lemon curd will thicken as it cools in the jar.
0:52:48 > 0:52:51So, we'll just leave that and we'll let them get cold
0:52:51 > 0:52:53and we'll get on with the sponges.
0:52:57 > 0:52:59So, I've got my eight bantams' eggs.
0:52:59 > 0:53:02Can you pass over... I've got some flour and some sugar.
0:53:03 > 0:53:07If you're using ordinary eggs, use four large ones.
0:53:07 > 0:53:10Add two 25g each of caster sugar,
0:53:10 > 0:53:13self-raising flour and softened butter.
0:53:13 > 0:53:18In goes a teaspoonful of baking powder and the lemon zest.
0:53:18 > 0:53:19Then, beat until smooth.
0:53:23 > 0:53:25That's beautifully creamy.
0:53:26 > 0:53:31Then, take two 20-centimetre greased sandwich tins,
0:53:31 > 0:53:34lined with nonstick paper, and fill with the mixture.
0:53:38 > 0:53:42Bake in the oven at 160 fan for 25 minutes.
0:53:44 > 0:53:47Then, leave the sponges to cool completely.
0:53:48 > 0:53:51Right, I'm going to assemble this, so I'm going to start off
0:53:51 > 0:53:56by tipping the top of the first one in the centre of the dish here.
0:53:56 > 0:53:58And I've already whipped the cream.
0:53:59 > 0:54:04I'm going to spread that over, right to the edge.
0:54:04 > 0:54:05That's it.
0:54:05 > 0:54:08Then I'm going to take some of your strawberries
0:54:08 > 0:54:12and I'm just letting those peek out of the side
0:54:12 > 0:54:17so that people can see that it's strawberries and cream.
0:54:18 > 0:54:21And then to our wonderful lemon curd.
0:54:21 > 0:54:23I'm going to sort of drizzle it.
0:54:23 > 0:54:26It's rather a thick drizzle, but that will just, sort of,
0:54:26 > 0:54:27add to the flavour.
0:54:29 > 0:54:34Then I'm going to put the next one on top of that.
0:54:36 > 0:54:40Repeat the layering of sponge, cream, strawberries and lemon curd
0:54:40 > 0:54:43and finish off with strawberries and cream on the top.
0:54:47 > 0:54:49Goodwood not only played a part
0:54:49 > 0:54:52in laying down the early rules of cricket,
0:54:52 > 0:54:54it was the first estate in the country
0:54:54 > 0:54:56where the game was regularly played.
0:54:56 > 0:55:01300 years later, the home team, made up of Goodwood staff,
0:55:01 > 0:55:03is playing the Chichester All-Stars.
0:55:03 > 0:55:05And, of course, it being Goodwood,
0:55:05 > 0:55:09they've got the most glorious cricket tea to look forward to.
0:55:11 > 0:55:14- I'm not going to drop it! - So many layers.
0:55:14 > 0:55:17Isn't that beautiful, ladies?
0:55:18 > 0:55:20I've got a special place here.
0:55:20 > 0:55:23And best of luck when we come to cut it.
0:55:23 > 0:55:25That's absolutely fantastic, Mary.
0:55:25 > 0:55:28Well, we've done our best, and the lemon curd is made
0:55:28 > 0:55:31- with your eggs, your bantam eggs. - With the bantam eggs.
0:55:31 > 0:55:33You've never seen a brighter yolk.
0:55:33 > 0:55:36- It's an absolutely amazing colour. - We had great fun with it.
0:55:36 > 0:55:37So, quite a spread.
0:55:37 > 0:55:40It is. All these children behind me have their eyes on this.
0:55:40 > 0:55:41They all want to eat it, I'm sure.
0:56:00 > 0:56:01So fresh.
0:56:01 > 0:56:03If it falls apart, it's not my fault.
0:56:03 > 0:56:05- No.- It's your bantams' eggs!
0:56:05 > 0:56:08- There you are.- Thank you very much.
0:56:09 > 0:56:12- Do you like strawberries? - Yes.- There we are.
0:56:12 > 0:56:15Ooh, you've got lots in there, haven't you? Are you ready?
0:56:15 > 0:56:17I've had an unforgettable time,
0:56:17 > 0:56:19from my thrilling lap of the circuit
0:56:19 > 0:56:23to seeing the Duchess's organic principles in action.
0:56:23 > 0:56:26This innovative family have kept their passions
0:56:26 > 0:56:29for sport and farming bang up-to-date,
0:56:29 > 0:56:32keeping Goodwood full of life and excitement.
0:56:32 > 0:56:34- Bye, Mary.- Thank you.- Thank you.
0:56:34 > 0:56:37- I've had such a memorable time, thank you so much.- Come back.
0:56:37 > 0:56:39- Come back when you're not doing anything.- Thank you.
0:56:39 > 0:56:41APPLAUSE
0:56:52 > 0:56:54Wow.
0:56:54 > 0:56:55Over the course of the series,
0:56:55 > 0:57:00I've enjoyed a magical insight into our stately homes...
0:57:00 > 0:57:01And the whole place lights up.
0:57:01 > 0:57:04..and their legacy of delicious food.
0:57:04 > 0:57:07It is really, really, really good!
0:57:09 > 0:57:11From the glamorous house parties of Highclere
0:57:11 > 0:57:14to the royal heritage of Scone,
0:57:14 > 0:57:17from the secret passages of Powderham...
0:57:17 > 0:57:20I can't imagine what it's going to reveal.
0:57:20 > 0:57:22..to the sporting triumphs of Goodwood.
0:57:22 > 0:57:27And it's wonderful to see how the families who care for this heritage
0:57:27 > 0:57:29are keeping it alive for the future.