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