Episode 4 Mary Berry's Country House Secrets


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Britain is world-famous for its stately homes,

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and when it comes to food, our country houses

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were the taste-makers.

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Curry and cockles, that's an absolute first for me!

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In this series, we'll sample delicious dishes...

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They look wonderful, Mary.

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..and enjoy the lavish hospitality

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that these homes were celebrated for.

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You look absolutely stunning.

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I'll show you how to cook tasty modern recipes,

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inspired by the history of our great houses.

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This is actually Napoleon's chair from Waterloo.

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Mind you, I could do with a cushion.

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Join me as I meet the families who own these exceptional homes...

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The best thing about the staircase, obviously,

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-is going down on a tray or on your bottom.

-SHE GASPS

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..and find out what it's really like to live...

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That looks quite saucy!

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..work... Ooh, it's very like cutting a hedge.

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-I think you're better at baking!

-SHEEP BLEATS

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..and party in the nation's most beautiful stately homes.

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I'm not going to drop it!

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This week, I'm visiting Goodwood,

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home to a unique family of innovators in sport and farming.

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Hello, my little beauty.

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And I'll be baking for a classic English cricket tea

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at one of the oldest cricket clubs in the world.

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Do you like strawberries?

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-Yes.

-There we are.

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This is your invitation to dine at some of Britain's grandest tables,

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in some of the most beautiful houses in the land.

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I'm on my way to Goodwood House in West Sussex,

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home to the Dukes of Richmond since 1697.

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The Earl of March and Kinrara, Lord March himself, is here to meet me.

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-Mary, hi.

-Lord March.

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Hi, lovely to see you. Welcome to Goodwood.

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-Thank you.

-It's great to have you here.

-What a grand car!

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-Oh, it's lovely, isn't it?

-Rolls-Royce, no less!

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Well, they're all made at Goodwood, the Rolls factory is at Goodwood,

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so, yeah, I thought you'd better be picked up in one.

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Good gracious, and it's so shiny, too!

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Sheer luxury.

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Lord March took over the running of Goodwood from his father,

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the tenth Duke of Richmond, in 1994,

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after a career as an advertising photographer.

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You've taken on a great legacy, but how did it all start at Goodwood?

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Well, Mary, the first Duke was the illegitimate son of Charles II,

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and he bought a house here in 1697, and he bought it for the hunting.

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Set in 12,000 acres,

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Goodwood occupies a magical position against a backdrop

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of the Sussex Downs.

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Just look at that, isn't that amazing?

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It's a great house for entertaining.

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It's got these two very big wings, which you can see,

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one of them we're facing, and the private, the private wing's over to

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the left, but it was, of course, built to entertain.

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The original house has been added to by successive Dukes,

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and for 300 years, it's been the family's primary residence.

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Here we are, Mary. Welcome.

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Hard to think that this was a hunting lodge.

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Well, the hunting lodge was sort of, was sort of in the middle.

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So the first duke was descended from royalty?

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He was, and he had many privileges, too,

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being the King's son.

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He had a fantastic allowance, which enabled him to do much of this.

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With its distinctive copper domes and flint walls clad in scented

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magnolia, Goodwood House has splendid state rooms,

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but it's also the family's home,

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where Lord March lives with his wife and their children.

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It must be really difficult to keep something of such magnitude going.

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It must be very expensive.

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Well, it certainly, it requires quite a bit of effort, for sure,

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but we're very lucky, we've got all these activities, all these sports.

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Lord March and his family come from a long line of innovators.

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For the last 350 years, they've made their mark on everything,

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from horse racing to cricket, motorsports and farming,

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and I'm here to discover how their pioneering history

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has shaped Goodwood as it is today.

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We've got a very big thing going on down at the motor circuit which I've

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got to disappear to in a mo,

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so I've asked Monty to come and look after you.

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Hello, Mary, good to see you.

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-Nice to be here.

-Welcome to Goodwood.

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Great, Mary, so I'll catch up with you later at our big party tonight.

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-Thank you very much.

-Fantastic, I hope you have a good afternoon.

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-Come on through.

-Thank you.

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My visit coincides with a banquet tonight

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in honour of the start of the motor racing season,

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and it will end with a cricket match,

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naturally accompanied by a sumptuous cricket tea.

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Thank you so much. You know, I could get used to this! LAUGHTER

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-I'm sure you could.

-Do tell me, what are the main duties of a butler here?

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Well, the main duty for me

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is to look after Lord March and the family.

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That's why they employ me.

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I'm here to make sure that their life runs smoothly.

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The other side is to make sure that all the guests that he invites,

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they have a great time when they come and stay with us.

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I know it can be really intimidating,

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coming to a house like this,

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-and being invited...

-I can tell you, coming up those steps and you come

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into here with all these wonderful pictures, you need a little bit of comfort behind you.

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-You do.

-These pictures that I'm looking at all seem to have horses in them.

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I'll just put my glasses on and I'll explain to you a little bit.

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Whilst I've been here, I've had to learn a little bit of the history of the house.

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-Right.

-Because, invariably, Lord March is late.

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-Is he?

-Yes, so...

-He's got a lot on his plate, and no wonder.

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He has. He certainly has. So I thought it would be poignant if I learnt a little

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bit about the house, and then I can tell the people while they're

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waiting. So, they're all by the master painter, Stubbs.

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These three paintings were commissioned by the third Duke,

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who'd met Stubbs in London and invited him up to stay at Goodwood,

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and he actually stayed here for nine months.

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The Charlton Hunt, which is the first one that he painted,

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which was a little village just over the back of the racecourse,

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and anybody who was anybody in society went to that hunt.

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And all the hounds there, there's ten pairs of hounds,

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and if you were here in 1759, you'd be able to recognise every hound.

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He painted it individually.

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-Did he?

-Yeah.

-Well, he obviously loved animals, horses, mainly,

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-but dogs as well.

-Yeah.

-Now, there's one thing that I want to see.

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There's a banquet tonight, and I want to know what's going on.

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Right, let's go this way, then. Follow me, Mary.

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I love a party, and so I'm delighted that on my first evening here,

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Lord March is throwing a dinner for 300 of his motor-racing chums.

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Just watch your forks there.

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We just want to reverse them slightly.

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It looks fabulous. It looks great. Well done.

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The dinner's a bit bigger than I'm used to hosting,

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but I imagine, if you've got 48 staff beavering away

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behind the scenes,

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it's no problem. Good gracious, that looks like real...

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Wait a minute...

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-Real, it is real grass!

-It is real grass.

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Straight on the table, or a little bit of plastic underneath?

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A little bit of plastic underneath to protect the tablecloth,

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but hopefully we can recycle that and put it back in the ground.

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It's so original.

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How on earth do you work out where everybody's going to sit?

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Well, that's a good question.

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And the person who sorts that out is young Jo here.

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Let's go and meet her.

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-What a task you've got.

-It is.

-How do you do it?

-Well,

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-Lord March does all the table plans himself.

-What, for 300 people?

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-Yep.

-So, do you know where I'm sitting?

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-You're just down here, next to Lord March.

-Next to Lord March?

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-Next to Lord March.

-Oh, I'd better mug up on my racing. LAUGHTER

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Now, I'd like to see the kitchens. Do you think they're quite ready?

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Just a few steps from the grandeur of the dining room,

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the chef in charge of tonight's menu, Mike Watts and his team,

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are hard at work.

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What are we having tonight?

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So, we've got some mackerel, which is great,

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down from the south coast of England.

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And then, for the main, we've got some pork belly,

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which is from our own farm, which is very nice.

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So, the pork belly, is that, is it very slowly cooked?

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We cook the pork belly for about 24 hours overnight.

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A bit of crackling, some black pudding, some apple sauce, very classic.

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-And what about the pud?

-And then the pudding is a chocolate marquise,

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which has got some pear running through it,

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a little almond paste on the bottom, and then that's going to be served

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with a poached pear and a salted caramel kind of mousse.

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-I think everyone's going to be chuffed to bits with all of that.

-Fingers crossed.

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Mike's clever to have chosen a cold first course.

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It's a trick I always use at home.

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It means you can spend more time with your guests.

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Right, come on in. I'll get in behind you.

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I've been promised I can try my hand in one of the house's three

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kitchens, and Monty is taking me down to his domain in a lift that

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has linked the main house with the servants' quarters

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for almost 90 years.

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This is a very grand lift, and beautifully polished.

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Here we are, Mary. Out we go.

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Just this way.

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This is your butler's pantry.

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It feels really cosy in here.

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It is lovely and cosy, and I knew you'd like to cook, so here we are,

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-the ideal place to come and cook.

-Do you know, I can't wait to get going.

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Inspired by tonight's big do,

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I'm going to show you how to make a cold starter of smoked salmon,

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asparagus and quails' eggs, which is one of the quickest ideas I know.

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First of all, I'm going to cook the asparagus,

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and I'm going to do the eggs in the same pan

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so I cut down on the washing up. So, this asparagus,

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I want it in slightly shorter pieces, and I want it all tender,

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so you can eat the whole thing, so I'm just going to break these off.

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I can hear that coming to the boil, so I better be quick.

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In it goes, in one go.

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I'm going to put just a little salt in there, too.

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That's it.

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They only need a couple of minutes to soften.

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And look what a wonderful bright green those are.

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Then run under cold water to keep that vibrant colour.

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I'm boiling the quails' eggs using the same water for just two minutes

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so the yolks stays soft. Now I'm going to make the dressing,

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and the dressing is very easy, but it's very piquant.

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First of all, I'm going to have some lemon juice.

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The dressing really makes it.

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In go pepper and salt, lemon juice...

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..light muscovado sugar, Dijon mustard

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and oil.

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What's lacking is the tarragon, so let's pop that to one side,

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and I expect I shall be using about three sprigs, like that.

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Finely chop, and in it goes.

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Remove the shells when the eggs are still warm. It's much easier.

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Roll them with your hand, like that.

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And you can feel the little crack.

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And then just get your nail underneath.

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Gently pinch it to start.

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Now, look, that comes off like a dream.

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I've got some lovely, beautiful smoked salmon here,

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and rather than putting it on flat on the plate, which is boring,

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I'm going to put it just like that.

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So that's the start.

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Now bring it all together.

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Finish the whole thing off with a drizzle of that flavoursome dressing

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and a sprinkle of celery salt.

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So, there you have it, a very elegant way of having smoked salmon.

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Fit for a country house.

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ORCHESTRAL MUSIC PLAYS

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Since the 18th century,

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the magnificent staterooms at Goodwood have been the scene of some

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glittering entertaining.

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Before dinner begins,

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I sneak off for a moment to look at some of Goodwood's treasures.

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Hello, Mary. Are you enjoying our Canalettos?

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-I am indeed.

-I'm James Peill, I'm the curator here.

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-Hello.

-Lovely to meet you.

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They're our best work of art, so you picked a good spot to stop.

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-Now, I've got something I want to show you...

-Right.

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..which has a vague relation to food.

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Let me show you quite an interesting piece of furniture that we've got in

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-the house.

-How old is it, whatever it is?

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It's probably from the Regency period, but any ideas what it is?

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Well, I see weights there,

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so I imagine that somebody would sit there and you'd put the weights

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there and add until you got to the actual weight of the person.

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-I'm not sure.

-Exactly, yeah, no, it's a weighing chair,

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and if you were a guest here, you'd actually have your weight recorded.

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This is one of the more famous guests that used to stay here,

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the Prince of Wales, future Edward VII.

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-Only... Just 12st 6?

-12st 6, so this was in his youth.

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-Very creditable.

-Yes.

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Now, tell me, does this happen at other great houses?

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Yes, there obviously was a tradition of weighing,

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a bit like people signing the visitors' book.

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They had fun just weighing each other.

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I think I'd rather sign the visitors' book! HE CHUCKLES

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-Hi, Mary, hi. I'm so sorry I abandoned you.

-That's all right.

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-Have you been all right? Has he been looking after you?

-He has indeed.

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Have you had the opportunity to be weighed yet?

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My weight is between me and my maker, and there's no way I'm going on that.

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Quite right, we've all avoided it for years!

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-Anyway, the party beckons. We need to go through. Can I grab you?

-I'm ready, I'll take my drink.

-OK?

-Yes.

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-Thank you.

-Come with me.

-See you later.

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I don't know much about motor racing,

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but there are some famous faces here,

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and even I recognise David Coulthard on the table next to me.

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-And you love entertaining?

-Entertaining's always been a hugely

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important part of what goes on here at Goodwood,

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and perhaps the most famous party of all was given by the fourth

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Duchess, actually in Brussels, not here, because they had a house in Brussels at the time,

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and it was just before Waterloo.

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And they knew Napoleon was on his way, and it was actually during this

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famous party that the messenger arrived and gave them the news that Napoleon had

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crossed the border, and the officers then left their wives...

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-In all their kit?

-They were in their party clothes,

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and they left, and they fought Quatre Bras that night

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in their tail coats

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and their dancing shoes, and they went straight on and fought Waterloo

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the following night.

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And many of them were found dead on the battlefields,

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still wearing their white tie.

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Then, in appreciation of that, amazingly,

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Wellington then gave the family Napoleon's campaign chair,

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-which actually I still sit in.

-You've got it here?!

-I've got it here, yeah.

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-No, we're very lucky.

-Promise me I can go and have a look.

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-You can have a look, you can have a sit in it.

-Oh, good!

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With a day at the motor circuit ahead,

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Lord March always starts with a good breakfast,

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and I've got just the thing.

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My race day breakfast is a savoury feast of mushrooms and tomatoes

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topped with a Welsh rarebit, made from the estate's own cheese.

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I've got four mushrooms here.

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A little butter in the pan first, to melt.

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That's it.

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So I'm just going to rub those round, to see that they're really

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covered in butter all the way round.

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They've always had big breakfasts here at Goodwood, and way back into

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the Edwardian house party...

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In fact, I've got a quote from one of the guests about what they ate at breakfast.

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And it was, "Tea and coffee, bacon,

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"grilled kidneys on toast, fish,

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"kedgeree, eggs of all sorts -

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"poached, boiled, scrambled and fried, and done up in every way.

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"For those who preferred a solid and appetising second course..."

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-Good gracious!

-"..there were devilled bones..."

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-Devilled bones?

-I don't...

-Could you please tell me what devilled bones...?

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I have not got a clue what devilled bones are!

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So, you can see that just a little bit of juice is coming out

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-from them...

-Yeah.

-..so that's the time to lift them out.

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And again, knowing that you're very busy here,

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you can do this amount all ahead and just assemble it at the end.

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In the same pan, fry the tomatoes a minute on each side.

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Then whisk two eggs,

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adding Dijon mustard and a splash of Worcester sauce.

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Add 100g of cheese, and mix.

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Now we can assemble it.

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First of all, start off with the mushrooms, like this.

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On top of each mushroom,

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place the fried tomato slice,

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then a generous spoonful of the cheese mixture.

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There we go, all done.

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-Looks an absolute treat.

-So that'll be absolutely delicious

0:16:570:17:00

and not too heavy, and you won't need any of those devilled bones

0:17:000:17:03

-afterwards!

-We certainly won't.

0:17:030:17:05

To finish off, grill for 6-8 minutes,

0:17:050:17:07

or until the cheese is melted and lightly golden.

0:17:070:17:10

-There we go, Mary. They look a treat.

-Don't they just!

-There we go.

0:17:100:17:14

Right, so I'll start plating up.

0:17:140:17:16

Oh, I'll just get my cuffs down, ready for serving. That's lovely.

0:17:160:17:19

Look at that, then! Perfect.

0:17:190:17:22

Right, now, that plate's very hot.

0:17:220:17:24

-OK.

-So, how long will it take you to get up those stairs?

0:17:240:17:27

-Just a couple of minutes.

-Well, off you go.

0:17:270:17:29

I might say, I like the idea of having a butler.

0:17:310:17:34

He's very efficient, and I know he'll do it well.

0:17:340:17:37

Good morning, my lord. One racing breakfast.

0:17:410:17:43

-Ah, Monty, fantastic.

-There we go.

-Thanks a lot. It looks delicious.

0:17:430:17:47

I do hope it's going down well with Lord March.

0:17:510:17:54

I'm going up to join him in the family dining room,

0:17:550:17:58

which gives me a chance to use this fabulous lift again.

0:17:580:18:01

Mary, hi. Lovely to see you.

0:18:060:18:09

That was absolutely fantastic.

0:18:090:18:11

-Come and...come and sit down.

-Has it built you up for the day?

0:18:110:18:13

Delicious. God, it certainly has, I've eaten far too much!

0:18:130:18:17

Monty's been telling me about the Edwardian breakfasts that seemed to

0:18:170:18:20

go on forever, for Glorious Goodwood,

0:18:200:18:23

but now you have many more sporting events.

0:18:230:18:26

We do, yes. I mean, Goodwood's very unusual.

0:18:260:18:28

We have all these sports that have

0:18:280:18:31

been going on here for over 300 years.

0:18:310:18:33

Various members of the family have been kind of developing their own

0:18:330:18:36

passions, and those passions turned

0:18:360:18:38

into these great sports we have here. Horse racing, motor racing, golf, flying,

0:18:380:18:42

-shooting and cricket is our kind of mantra.

-Is that all? LAUGHTER

0:18:420:18:45

-And golf is not your favourite sport?

-That's very unkind!

-Come on, come on.

0:18:450:18:49

But motor racing is, isn't it?

0:18:490:18:51

Well, cars, I've always loved. My grandfather built the racetrack here

0:18:510:18:54

after the war, and it became,

0:18:540:18:56

you know, a big, big event each year over Easter.

0:18:560:18:59

-And he sadly closed that in '66, much to my fury as a small boy.

-SHE CHUCKLES

0:19:000:19:04

Well, let me just show you, it was an amazing... I wish I'd been there,

0:19:040:19:07

sadly I wasn't...

0:19:070:19:09

So, that's my grandfather there, at the very first Goodwood meeting,

0:19:090:19:14

September 18th, 1948.

0:19:140:19:16

Oh, look at them, they look like little toy cars.

0:19:160:19:19

Yeah, these are little 500cc.

0:19:190:19:21

That was like the first car Stirling Moss ever drove.

0:19:210:19:24

In fact, Stirling won that actual race.

0:19:240:19:26

It was his very first motor race ever, and he won it here in one of those little cars.

0:19:260:19:30

It was pretty hairy stuff, you can see the crowd are incredibly close.

0:19:300:19:33

And there's, sort of, no bales of straw or anything to stop them hitting the crowd.

0:19:330:19:37

My grandfather was a good artist. He loved drawing little things in his

0:19:370:19:42

albums and his books. Let me just show you these.

0:19:420:19:45

These are rather, these are rather charming.

0:19:450:19:47

Oh, yes, all black-and-white, of course.

0:19:490:19:51

You know, he left Oxford early, and much to his parents' horror,

0:19:510:19:55

he started racing fairly seriously.

0:19:550:19:58

And this, this is a really...some of these are really charming.

0:19:580:20:01

This is one of my favourite pictures of him. He was about nine here.

0:20:010:20:04

-Mm-hmm.

-Yeah, and he was mad about flying.

0:20:040:20:07

You can see he's built himself a little aeroplane out of boxes.

0:20:070:20:10

-And he's sitting in it, pretending he's flying.

-How lovely.

0:20:100:20:14

-Charming.

-And also, in his own handwriting here.

0:20:140:20:16

-That's lovely.

-So he was a very good designer, too.

0:20:160:20:21

This was a Wolseley Hornet he designed.

0:20:210:20:24

Perhaps the nicest car he designed. I've actually got one of those.

0:20:240:20:27

It's an AC, a 1930s AC, lovely thing, and I hope that I might be

0:20:270:20:32

able to take you for a ride in

0:20:320:20:34

-it later.

-That would be most exciting! Gracious! Thank you.

0:20:340:20:38

JAZZ MUSIC PLAYS

0:20:380:20:41

Just a mile and a half away lies the motor racing circuit.

0:20:430:20:47

Thanks to the vision of Lord March's grandfather,

0:20:470:20:50

it became one of the world's most popular racetracks.

0:20:500:20:53

Jackie Stewart, Graham Hill and Jack Brabham have competed here.

0:20:530:20:58

Since 1998, when Lord March restored the circuit,

0:20:580:21:02

people have come in their droves to celebrate the golden age of British

0:21:020:21:06

motor racing. This weekend is the annual members' meeting,

0:21:060:21:11

where the Goodwood Road Racing Club get together to share their passion

0:21:110:21:15

for motorsport.

0:21:150:21:17

So, I'm going to pop you in this lovely old AC of my grandfather's.

0:21:210:21:24

Oh, isn't that fantastic?!

0:21:240:21:26

It's lovely, isn't it? It's a 1934 AC that he designed.

0:21:260:21:31

So, come in here. In you go.

0:21:310:21:34

Wow! I think I'll ditch that.

0:21:340:21:37

I'm going to take the roof off in a second, I think,

0:21:370:21:39

-so if you've got a scarf, that might be good.

-I have. Whoa!

0:21:390:21:42

-Just room for one.

-It's quite a squeeze.

-A little one. Thanks.

0:21:420:21:45

-So, find the keys now.

-HE CHUCKLES

0:21:480:21:50

I feel a bit like the Queen with her scarf, when she's dressy.

0:21:500:21:53

I haven't worn one of these for years.

0:21:530:21:55

There we are.

0:21:550:21:57

-Do I have a prayer here?

-Yeah, we hope it goes.

0:21:580:22:01

You just sort of tickle it and it goes.

0:22:040:22:06

Oh, that roar is lovely, isn't it? Great.

0:22:060:22:09

There we are, we're off!

0:22:110:22:12

UPBEAT MUSIC PLAYS

0:22:140:22:18

-And there we are, up there, look.

-There we are.

0:22:240:22:26

The big cars, they're doing 100-and-something through here.

0:22:390:22:42

And I'll show you in a minute, on the main straight,

0:22:440:22:46

they're doing, like, 170.

0:22:460:22:48

I'd rather not. LAUGHTER

0:22:480:22:51

You can have a go if you want.

0:22:510:22:53

Lord March has brought motor racing back to life at Goodwood,

0:22:560:23:00

and two events - the Festival of Speed, and the Goodwood Revival -

0:23:000:23:04

are now an essential part of the motorsport calendar.

0:23:040:23:08

-I think many people would like a lap at Goodwood.

-Well, we survived. That was fantastic.

-Survived!

0:23:100:23:14

It's one of the most exciting moments I've had.

0:23:140:23:17

-Good. Good, no, it was fun.

-Wait till I tell the grandchildren -

0:23:170:23:20

a lap at Goodwood!

0:23:200:23:21

I've heard lots about the innovative Dukes of Richmond.

0:23:310:23:35

What about the women of Goodwood?

0:23:350:23:37

I'm about to meet Lord March's sister, Nimmy,

0:23:370:23:40

or to give her proper title, Lady Naomi Anna Gordon-Lennox.

0:23:400:23:44

-Oh, Mary, how lovely to see you.

-Lovely to see you. Nimmy, is that right?

-Nimmy, that's right, yes.

0:23:440:23:50

And I hear you've been having a bit of a speedy time,

0:23:500:23:52

so I've brought a slightly quieter,

0:23:520:23:54

slower vehicle to show you around our home.

0:23:540:23:58

I've been with your brother, and he's been telling me how the Dukes

0:23:580:24:01

made their mark here.

0:24:010:24:02

But, I have to say that the women, too, found all sorts of innovative

0:24:020:24:09

and creative ways to amuse themselves.

0:24:090:24:12

And I am going to take you on a little mystery tour, and show you

0:24:120:24:17

some of the secret places that the public don't get to see.

0:24:170:24:20

Oh, that's right up my street. THEY CHUCKLE

0:24:200:24:22

Were you brought up here?

0:24:260:24:28

Well, we moved from the Midlands when I was seven years old.

0:24:280:24:33

But Mum and Dad adopted myself and my older sister Maria in the

0:24:340:24:39

late '50s, early '60s.

0:24:390:24:41

Gosh, that must've been... caused a bit of a stir.

0:24:410:24:45

Extraordinary. My understanding is that my mother was once told that

0:24:450:24:49

she was sullying the British aristocracy

0:24:490:24:52

by adopting black children.

0:24:520:24:53

But I think that they felt really strongly that they wanted to share

0:24:530:24:57

their good fortune, and if they were going to do that, then they wanted

0:24:570:25:00

to adopt children who stood less chance of being adopted.

0:25:000:25:04

And what about your education?

0:25:040:25:06

Ah, well, that's interesting,

0:25:060:25:08

because when I went to my secondary school,

0:25:080:25:12

children used to really enjoy calling me a bastard,

0:25:120:25:16

and I told my father about this story, and he said, "Oh, darling,

0:25:160:25:20

"don't you worry. If they ever say something like that to you again,

0:25:200:25:23

"you just tell them that the whole family is descended from a long line

0:25:230:25:28

"of right royal bastards."

0:25:280:25:30

LAUGHTER

0:25:300:25:33

-The teachers would have loved that!

-Yes, absolutely.

0:25:330:25:35

So, here we are.

0:25:420:25:43

-This is one of your secret places?

-Yes, secret, secret.

-Right.

0:25:450:25:47

So, if you'd like to come down here?

0:25:470:25:50

That's it.

0:25:500:25:52

And it's a shell house.

0:25:520:25:54

It was decorated by the second Duchess and two of her daughters

0:25:540:25:57

in the 1740s.

0:25:570:25:59

-And here it is tucked in the corner here?

-Yes.

0:25:590:26:02

Here we go.

0:26:030:26:05

Goodness gracious!

0:26:050:26:06

That is quite magical!

0:26:060:26:09

All shells from all over.

0:26:140:26:18

And in an amazing...shapes and patterns.

0:26:180:26:21

-There are clams, limpets.

-Yes, yes.

0:26:280:26:32

-Winkles. Mussel over there.

-Uh-huh.

0:26:320:26:36

But there are a few very huge, exotic ones.

0:26:360:26:39

Yes, and those were collected by friendly sea captains who used to

0:26:390:26:42

bring back shells for the Duchess and her daughters to do this.

0:26:420:26:47

Around 500,000 shells were used to create this exquisite shell

0:26:470:26:51

house, some from the South Seas and some from nearby Sussex beaches.

0:26:510:26:56

The workmanship is so perfect,

0:26:560:26:59

it's thought that professional craftsmen had a hand in the most

0:26:590:27:02

intricate shell work.

0:27:020:27:04

Can you imagine what the floor might be made of?

0:27:060:27:08

-Well, it looks like marble.

-Well, it's not.

0:27:090:27:11

It's horses' teeth.

0:27:110:27:13

-I could... No!

-Yes, horses' teeth.

0:27:140:27:17

Do you know, it's rather strange to be standing on horses' teeth.

0:27:170:27:20

They must be back teeth, and you've sort of got shards of them...

0:27:200:27:24

-Yes.

-..and they're absolutely flat.

0:27:240:27:26

And the lovely thing is that, if we look over here,

0:27:270:27:30

you can see that they put their initials,

0:27:300:27:32

so you have SR, Sarah Richmond,

0:27:320:27:34

and then you have Emily here, Kildare, her married name.

0:27:340:27:39

And then over here, we've got Caroline,

0:27:390:27:42

and there is Charles Richmond.

0:27:420:27:44

They're very intricate and very tiny.

0:27:440:27:48

It's sort of a bit like hunt the thimble to find the initials,

0:27:480:27:51

-but you've found them.

-It is, absolutely.

0:27:510:27:54

Speaking of innovative women,

0:27:560:27:58

I would really love to take you to meet my mum,

0:27:580:28:01

who is the current Duchess of Richmond, as you know.

0:28:010:28:04

I know she's looking forward to meeting you for tea.

0:28:040:28:07

Well, she's the same era as me,

0:28:070:28:10

but I ought to do a bit of baking before we go.

0:28:100:28:12

I'll take something with me.

0:28:120:28:13

If I'm having tea with the Duchess, who better to help me than Nimmy?

0:28:150:28:19

We've decided to make a tea loaf,

0:28:190:28:21

flavoured with the Duchess' favourite tea, Earl Grey.

0:28:210:28:25

-So, here I've got 175g of currants.

-Mm-hmm.

0:28:270:28:31

So in they go.

0:28:310:28:33

Really, you could use mixed fruit, but I quite like to put quite

0:28:330:28:38

a lot of sultanas in, too, so that's another 175 going in there.

0:28:380:28:43

And then you just simply pour the tea over the top...

0:28:430:28:46

Mmm.

0:28:460:28:47

..and let it soak overnight.

0:28:470:28:50

-That's it.

-Lovely.

-So I'll pop this at the back.

0:28:500:28:54

So, this has been soaking overnight.

0:28:560:29:00

-Aha.

-Now, that's really plumped up.

0:29:000:29:04

Gosh, look at that. Juicy.

0:29:050:29:06

Especially if you make it, sort of, mid-summer, and you had fruit you'd

0:29:060:29:10

bought in for Christmas cake, you know, it gets a bit dry,

0:29:100:29:12

so it's very good for plumping it up. LAUGHTER

0:29:120:29:15

To make the batter, add 275g of self-raising flour,

0:29:170:29:21

and there's no need to sieve.

0:29:210:29:23

In goes 225g of light muscovado sugar

0:29:230:29:27

and one large egg.

0:29:270:29:29

And then it's a matter of just mixing this together,

0:29:290:29:32

and it's easier to do it by hand,

0:29:320:29:34

-because you can't use a mixing machine with all that fruit.

-Yes.

0:29:340:29:37

Transfer the mixture into a greased and lined

0:29:370:29:40

two-pound loaf tin.

0:29:400:29:42

-And then I'm just going to shake that for our level.

-Mm-hmm.

0:29:420:29:45

-Now, can you go and pop that in the oven for me?

-Absolutely. It'll be a pleasure.

0:29:450:29:48

That goes in at 150 fan for about an hour and three quarters.

0:29:480:29:53

So, I've popped it in the oven.

0:29:570:30:00

-and I've brought some photographs...

-Oh, good, let's have a look.

0:30:000:30:03

..that I thought I might show you, of how it was.

0:30:030:30:06

Here we've got, this is a picture of me with my brother, Charles.

0:30:060:30:11

That's the present Lord March?

0:30:110:30:13

-That's correct, yes.

-He was a nice little chap, wasn't he?

0:30:130:30:16

He was, he was such a lovely... Well, he still is a lovely brother.

0:30:160:30:19

And there's my younger sister, Louisa,

0:30:190:30:22

who's five years younger than me.

0:30:220:30:24

And there we are, rocking in front of the house.

0:30:240:30:27

What are your memories when you were young with your mother?

0:30:270:30:30

Well, I don't know whether it was an instinct,

0:30:300:30:32

but she was already by that time wanting to use

0:30:320:30:36

organic and healthy and as unadulterated...

0:30:360:30:39

The food needed to be as unadulterated as possible.

0:30:390:30:41

I realised that, if it weren't for the organic seed that she planted,

0:30:410:30:47

then we wouldn't have this beautiful farm that we have at Goodwood.

0:30:470:30:51

And this is Mum? Right.

0:30:510:30:54

-That's my mother.

-Lovely.

-She was also very stylish.

0:30:540:30:57

That's my dad.

0:30:570:30:59

Oh, it smells wonderful.

0:31:010:31:03

There we are.

0:31:030:31:05

Right, I'll pop that on top.

0:31:050:31:07

Ah!

0:31:070:31:09

One, two, three.

0:31:090:31:11

Hooray! CHUCKLING

0:31:110:31:13

-I'm going to just tip it.

-OK.

0:31:150:31:18

It's still quite warm, obviously.

0:31:180:31:20

That's it.

0:31:200:31:22

There we go. So, there's no chance, you're not going to have any now! LAUGHTER

0:31:230:31:27

We've got to let that get cold and then it needs cutting,

0:31:270:31:31

-and lots of unsalted butter on it.

-Oh, lovely.

0:31:310:31:35

I know Mum will love it.

0:31:350:31:36

She and her husband, the tenth Duke,

0:31:440:31:47

now live in the dower house on the estate,

0:31:470:31:50

but I'm lucky enough to be having tea with the Duchess

0:31:500:31:52

in the magnificent library at Goodwood,

0:31:520:31:55

which for centuries the family has used as their drawing room.

0:31:550:31:59

If you'd like to just come through here. Ah, Monty, wonderful.

0:31:590:32:03

-Mary has something for you.

-Can I leave that with you?

0:32:030:32:05

You certainly can. Lovely.

0:32:050:32:07

Thank you. I'd love to introduce you to my mother.

0:32:070:32:11

Mummy. Mary Berry needs no introduction.

0:32:110:32:14

-How lovely to see you.

-I'm thrilled to be here.

0:32:140:32:16

-Come and sit down.

-Gosh, that looks quite high with my short legs.

0:32:160:32:20

-Well, I think it'll give way.

-LAUGHTER

0:32:200:32:22

Wow! Oh! Oh, talk about sinking into it. Lovely.

0:32:220:32:26

-It's getting out of it that's the problem.

-LAUGHTER

0:32:260:32:28

-I'm going to leave you fine women to get on with it.

-Are you going?

0:32:280:32:31

I'll see you later, OK?

0:32:310:32:33

Oh, Monty, that looks really nice.

0:32:350:32:37

-It looks wonderful.

-Have a taste of the loaf and see what you think.

0:32:390:32:42

We must taste that. Mmm.

0:32:420:32:45

-Really delicious.

-So, this room is so beautiful.

0:32:460:32:49

Is it exactly the same as when you lived here?

0:32:490:32:52

Yes, pretty much.

0:32:520:32:54

And it's...it's a very favourite room.

0:32:550:32:57

Strangely, used to do yoga once.

0:32:570:32:59

We had a yoga class here, when I was here.

0:32:590:33:01

-So, push back the sofas?

-Yes, we used to lay on the floor and then look at the pictures,

0:33:010:33:05

so I got to know them all quite well. It's quite a good way of studying them.

0:33:050:33:08

So, when you and your husband arrived, what sort of state was the

0:33:080:33:11

-house in?

-Well, it hadn't been lived in for 12 years,

0:33:110:33:14

so it was fairly dilapidated.

0:33:140:33:17

Everything had been stuffed in cupboards in any order,

0:33:170:33:19

so I would open a cupboard door and find a blanket, cups and saucers,

0:33:190:33:25

saucepans, a mixture of everything.

0:33:250:33:27

-How very daunting.

-It was very daunting.

0:33:270:33:30

I ended up having nightmares about cupboards opening

0:33:300:33:32

and things falling out.

0:33:320:33:35

But the serious things, like the roof and the wiring and the

0:33:350:33:40

water pipes, all those things had to be renewed.

0:33:400:33:44

Nimmy was saying that the farm,

0:33:440:33:47

it is you that started it to be organic,

0:33:470:33:50

and that was well before any of us thought about it.

0:33:500:33:54

Yes, well, it was something I got very interested in.

0:33:540:33:57

I read a book called Silent Spring, by Rachel Carson,

0:33:570:34:00

which has become a very famous book,

0:34:000:34:03

saying how we were depleting the land and how desperately important

0:34:030:34:07

it was we kept feeding the land and didn't just put fertilisers on it.

0:34:070:34:10

And I decided that it would be the way I would go in my garden,

0:34:100:34:15

so I started my garden like that.

0:34:150:34:18

And then, gradually, and then I heard of the Soil Association,

0:34:180:34:21

and joined that, fairly early on in its history.

0:34:210:34:24

-I would love to see the farm at some point, if I may.

-Well, I'm sure we can arrange that.

0:34:240:34:28

I do have some rather pretty bantams. I don't know whether you'd like to come and see them first?

0:34:280:34:32

-I'd like to come right now. Is that possible?

-Yes, that's possible.

-OK.

-Let's go.

0:34:320:34:37

My family kept chickens when I was young,

0:34:370:34:40

so I'm looking forward to seeing the Duchess's.

0:34:400:34:43

They're clearly her pride and joy.

0:34:430:34:45

Come and we'll see whether they've laid any eggs today.

0:34:450:34:49

-It's a positive palace for them.

-Well, it's lovely, isn't it?

0:34:510:34:54

I think they might be a little bit spoiled.

0:34:540:34:57

-They've got sort of feathered feet.

-Yes, they have, very feathered feet

0:34:570:35:00

and they don't like getting them wet.

0:35:000:35:03

Well, let's see how many they've laid today.

0:35:030:35:05

Oh, we've got five today.

0:35:050:35:07

-They're very little.

-They are, aren't they?

0:35:070:35:09

I reckon they're about two to one hen's egg,

0:35:090:35:12

-so, if you're cooking...

-That's very useful,

0:35:120:35:15

because I plan to make a sponge cake.

0:35:150:35:18

And the yolks are a good colour, aren't they?

0:35:180:35:21

They're wonderful,

0:35:210:35:23

the cake will be a really superb colour, I can promise you.

0:35:230:35:25

-And it will all be for the cricket tea.

-A wonderful idea.

0:35:250:35:29

Do you think they'll come over? Where have they gone?

0:35:290:35:32

Come on, girls, come on!

0:35:320:35:33

SHE MAKES A CLUCKING NOISE

0:35:330:35:34

Come on! Come on.

0:35:350:35:38

Good girls, come on.

0:35:380:35:41

I always believed that you can use an egg as soon as it's laid,

0:35:410:35:46

and the white holds together and you get more volume from it.

0:35:460:35:49

Yes, I think you do.

0:35:490:35:50

Is that right when you want to have a hard-boiled egg,

0:35:500:35:53

and you want the shell off for a picnic?

0:35:530:35:55

-That's another...

-That's another story, isn't it?

0:35:550:35:57

There we are, shall I hold that while you open the gate?

0:35:570:36:00

That's lovely.

0:36:000:36:01

I'm really looking forward to seeing the farm.

0:36:010:36:04

I've heard so much about it.

0:36:040:36:06

The Duchess has arranged for farm manager, Tim Hassell,

0:36:060:36:08

to show me around the 3,500-acre farm.

0:36:080:36:12

It's had organic status since 2004

0:36:120:36:16

and now produces award-winning milk, cheese, meat and even beer.

0:36:160:36:21

MOOING

0:36:210:36:22

-So...

-That's a bit of a welcome!

0:36:220:36:24

So, Mary, these are our Sussex cattle.

0:36:240:36:26

Um, born and bred on the farm

0:36:260:36:28

and only eat the food that we've produced on the farm.

0:36:280:36:32

Obviously, all of our grass is organic,

0:36:320:36:34

but we've got the downs as well, which are natural shortland grasses

0:36:340:36:36

that have been there for centuries,

0:36:360:36:38

and that's where the Sussex have been thriving for all those years.

0:36:380:36:41

They all look so contented and happy.

0:36:410:36:44

That's how we like to treat our animals from birth to finish,

0:36:440:36:48

really, it's the quality of their life while we're looking after them

0:36:480:36:51

that's paramount to what we do.

0:36:510:36:52

GRUNTING

0:36:520:36:54

We move our pigs quite often,

0:36:560:36:57

so the pigs in our system do a very good job of fertilising and also

0:36:570:37:02

eating all the weeds and docks and things like that,

0:37:020:37:04

so we move them from one field to the next

0:37:040:37:06

on a regular, constant basis.

0:37:060:37:07

VOICEOVER: It's the flock of Southdown sheep

0:37:090:37:11

which have been here the longest,

0:37:110:37:13

almost as long as the family themselves.

0:37:130:37:15

-There you go.

-Hello, my little beauty.

0:37:150:37:18

BAAING

0:37:180:37:19

Oh, they smell lovely!

0:37:190:37:21

Nick Page started as shepherd here when he was just 16.

0:37:210:37:25

She's got quite a different little face here.

0:37:250:37:28

So, what are you up to with this?

0:37:280:37:30

I'm just getting her ready to take her showing.

0:37:300:37:33

We're just teasing the wool out and then, what we'll do is,

0:37:330:37:36

we'll come along with the shears and we'll take the loose ends off.

0:37:360:37:39

-Right, now you've shown me, I'll have a go.

-Yeah.

0:37:400:37:43

Hold the shears flush to the sheep. Just take those loose ends off.

0:37:430:37:47

Now, old girl, I'm going to be very careful, I don't want to spoil it.

0:37:470:37:50

-You don't want a hole in the side, do you?

-Don't take any chunks out.

0:37:500:37:53

You're dead worried I'm going to take a big lump.

0:37:530:37:55

I promise you, I'll be very, very careful just along there.

0:37:550:37:58

Ooh, it's very like cutting a hedge.

0:38:010:38:03

I think you're better at baking!

0:38:040:38:06

Now, that's cheeky, now, that's cheeky!

0:38:060:38:08

I've had more practice at baking.

0:38:090:38:11

You've been doing this for... How many years have you been here?

0:38:110:38:13

I can't cook.

0:38:130:38:15

The meat from the farm travels less than a mile

0:38:150:38:18

to supply Goodwood's four restaurants.

0:38:180:38:21

The final piece in the puzzle to achieving that

0:38:210:38:24

is the on-site butchery, which ensures

0:38:240:38:26

the quality of the slow-grown livestock

0:38:260:38:29

down to the final cut.

0:38:290:38:31

John Hearn is the master butcher.

0:38:310:38:34

I like the red kit.

0:38:340:38:36

-Well, it doesn't show the blood as much, you see.

-Oh, don't!

0:38:360:38:39

HE CHUCKLES

0:38:390:38:40

Now, that doesn't sound a very local accent to me?

0:38:400:38:43

No, that's from Wales, South Wales.

0:38:430:38:45

So, what brought you here?

0:38:450:38:47

Got offered a job here and thought, "No, not for me, too far away."

0:38:470:38:51

And then I met the Duchess.

0:38:510:38:53

I met all the different people on the farm

0:38:530:38:56

and saw what really went on here. I couldn't go home.

0:38:560:38:59

And her principles are very high?

0:38:590:39:03

Um, she loves the animals, and in return, they give us what they do.

0:39:030:39:07

And it's a chance for us to see the animals being born and being cooked

0:39:070:39:12

right the way through.

0:39:120:39:14

Income from the farm and the estate's sporting events

0:39:170:39:21

have enabled Lord March to build on the work his parents started,

0:39:210:39:25

returning Goodwood House to its former splendour

0:39:250:39:28

after years of neglect following the Second World War.

0:39:280:39:32

I must say, it's wonderful to see the house restored in such style,

0:39:320:39:37

yet it feels like a home.

0:39:370:39:39

Oh, hello, James!

0:39:440:39:46

-Hello, Mary.

-What have you got in store for me there?

0:39:460:39:48

Well, now you're in the yellow drawing room.

0:39:480:39:51

It is absolutely amazing, isn't it?

0:39:510:39:54

-It's lovely, isn't it?

-Totally yellow, but very subtle.

0:39:540:39:57

Yes. And we've got a brand-new carpet

0:39:570:40:01

which we've had delivered literally a few weeks ago,

0:40:010:40:05

so, you're one of the first people to tread on it.

0:40:050:40:08

It's so pretty but it's... Unlike a tapestry, you're sinking into it.

0:40:080:40:12

Well, it's got 32 different colours

0:40:120:40:15

and it's an exact copy of the original,

0:40:150:40:18

which you can actually see in this photograph here.

0:40:180:40:22

This is the room in 1904 and, as you can see,

0:40:220:40:26

the arrangement of the furniture was a lot more cluttered then.

0:40:260:40:29

Anyway, we're just pausing it here,

0:40:290:40:31

but the place I really want to show you is the dining room.

0:40:310:40:34

Talk about gilding the lily!

0:40:350:40:38

Well, this is the Egyptian dining room.

0:40:380:40:41

And this is the main dining room in the house.

0:40:410:40:43

So, why Egyptian?

0:40:430:40:45

In 1803, when the room was built,

0:40:450:40:48

the Egyptian style was the most fashionable style.

0:40:480:40:52

It all stemmed back to Napoleon going to Egypt,

0:40:520:40:55

and he took artists with him who recorded what they saw,

0:40:550:40:59

and everybody in Europe went Egypt crazy.

0:40:590:41:02

In Edwardian times, however, the room was deemed so unfashionable,

0:41:030:41:08

it was completely dismantled.

0:41:080:41:10

It remained a plain classical dining room until almost 100 years later.

0:41:100:41:16

Lord March decided to recreate the striking Egyptian scheme.

0:41:160:41:21

It is enchanting.

0:41:210:41:22

It's quite different to the rest of the house.

0:41:220:41:25

Yes, it is, it's very unusual,

0:41:250:41:26

and it's also one of the first Egyptian rooms in the country,

0:41:260:41:30

so it is historically very important as well.

0:41:300:41:33

Talk of Napoleon has reminded me that Lord March promised to show me

0:41:350:41:39

a unique piece of furniture which is still in use in his private study.

0:41:390:41:43

-KNOCKING

-Come in.

0:41:460:41:47

-Ah, James said I'd find you in here.

-Hello, Mary.

0:41:490:41:52

Great to see you. Good. Did you have a good time?

0:41:520:41:54

I've been in the Egyptian dining room

0:41:540:41:57

and you've restored it recently, and it is quite amazing.

0:41:570:42:01

It's amazing, isn't it? Yes, all around Napoleon's invasion of Egypt.

0:42:010:42:06

And this is Napoleon's chair, actually.

0:42:060:42:09

Well, you told me all about that when we were having dinner.

0:42:090:42:11

Absolutely. This is his campaign chair from Waterloo.

0:42:110:42:14

That is quite amazing.

0:42:140:42:15

And you can see it is well-worn, well-used, well-loved.

0:42:150:42:19

Yeah, many, many family bottoms have been in there.

0:42:190:42:23

Have a try. Everybody does.

0:42:230:42:25

I feel very honoured.

0:42:250:42:27

I'm sure it gives you much inspiration.

0:42:270:42:29

-Mind you, I could do with a cushion, it's quite hard.

-It's quite comfy.

0:42:290:42:32

Surprisingly comfy. Anyway, talking about my inspiration,

0:42:320:42:34

I've got something I just want to show you.

0:42:340:42:36

This is the small library, we call this.

0:42:380:42:40

-It's better than library steps, isn't it?

-Hm!

0:42:400:42:42

The small library was built by the third Duke

0:42:440:42:47

and its staircase and balcony were much admired and copied.

0:42:470:42:51

We used to tear up and down here as children!

0:42:530:42:55

I can just imagine.

0:42:560:42:57

I can imagine things being thrown from above and thrown up.

0:42:570:43:01

Lady Muriel Beckwith wrote this.

0:43:010:43:03

She was my great aunt, and she was the grandchild of the sixth Duke,

0:43:030:43:08

-and this is about the sixth Duke.

-So, that's not so long ago?

0:43:080:43:10

Not so long ago, no, absolutely.

0:43:100:43:12

And this was about the sixth Duke's famous French chef,

0:43:120:43:17

Monsieur Rousseau.

0:43:170:43:19

And she says here,

0:43:190:43:21

"I remember him as a sweet old man with a faint French accent,

0:43:210:43:25

"who always wore his cap at a jaunty angle.

0:43:250:43:27

"His sole Colbert was a thing to dream of," she says.

0:43:270:43:31

And then she also wrote this rather marvellous little book

0:43:310:43:35

about her travels around Europe, cooking.

0:43:350:43:38

And it's called Tell Me Chef. And I thought it just might be,

0:43:380:43:42

we might just find something very French and inspirational, I hope.

0:43:420:43:45

-Well, can I borrow it?

-Yes, please, please do.

0:43:450:43:48

Well, I planned to go to the kitchen,

0:43:480:43:50

and I would love you to be my sous-chef.

0:43:500:43:53

I'm probably not the best person. but our chef, Lee,

0:43:530:43:56

who's cooked all sorts, he's cooked at Buckingham Palace,

0:43:560:43:59

all sorts of fantastic places, much better than me,

0:43:590:44:01

-so I think he'd love to help you.

-I think it's a safer bet.

0:44:010:44:04

-So, can you lead me the way?

-Good plan, yeah.

0:44:040:44:05

I want to cook something smart but traditional

0:44:070:44:10

with the family's private chef, Lee Clark.

0:44:100:44:13

And I'm hoping Lady Muriel will provide me with inspiration.

0:44:130:44:17

-Hi, Mary.

-Hello. You must be Lee.

0:44:170:44:19

-Yes, good to meet you.

-I've heard so much about you.

-Oh, God! Ha!

0:44:190:44:23

And you have actually cooked at Buckingham Palace?

0:44:230:44:26

Yes, yeah, 14 years.

0:44:260:44:28

-Well, I'm the one that's nervous now!

-Ha!

0:44:280:44:30

I've just been looking at the recipe from Lady Muriel Beckwith

0:44:300:44:35

-for coq au vin.

-Yeah.

-And I was talking about that with Lord March

0:44:350:44:39

and it sort of gave me a bit of inspiration that I would like to do

0:44:390:44:42

-my coq au vin.

-OK.

0:44:420:44:44

Coq au vin is the classic French dish.

0:44:460:44:49

Rich and warming, it's made with chicken, a hearty red wine,

0:44:490:44:53

mushrooms and shallots. What could be better?

0:44:530:44:56

So, let's feel,

0:44:580:45:00

like our grandmothers used to, I can feel that's getting hot.

0:45:000:45:04

I'm going to put that down.

0:45:040:45:05

A bit of a sizzle. I can even turn it up higher than that.

0:45:070:45:10

And so, when you were cooking for Buckingham Palace,

0:45:110:45:15

did the Queen ever come down and talk to you and say, "I want this,"

0:45:150:45:18

-or "I want that"?

-Not at the Palace,

0:45:180:45:21

because that's really a working environment for the family.

0:45:210:45:24

But when we travelled to Balmoral,

0:45:240:45:26

she would come down to the kitchen and the Duke of Edinburgh...

0:45:260:45:29

..most evenings when I was there, would come down,

0:45:290:45:31

because he'd organise a barbecue.

0:45:310:45:33

So, he'd come and talk to the chefs and find out exactly what we've got,

0:45:330:45:36

whether we've got a saddle of venison or a fillet of beef,

0:45:360:45:39

anything like that, and just create a menu from that.

0:45:390:45:42

Once the chicken is golden, remove it from the pan.

0:45:420:45:46

Fry the bacon, then add the mushrooms.

0:45:460:45:48

Right, Lee, with a nice big spoon, if you could lift those out,

0:45:520:45:56

put them on the second plate, and then I'll add those

0:45:560:45:59

sort of 15 minutes before the end,

0:45:590:46:01

and I think that will give the best flavour.

0:46:010:46:03

Brown the shallots and celery,

0:46:070:46:09

then add 60g of flour to create a roux.

0:46:090:46:13

Pour in the reduced red wine...

0:46:130:46:15

..and warmed chicken stock.

0:46:170:46:19

Add a small bunch of thyme, and season.

0:46:200:46:23

-So, how am I doing?

-I think you're doing brilliant.

0:46:250:46:27

If you want a job at the Festival of Speed

0:46:270:46:29

when we've got all those people in the house...

0:46:290:46:30

-I'd be employed, would I?

-Yeah! You can come and help me out.

0:46:300:46:34

Transfer the coq au vin to a casserole dish to finish cooking.

0:46:360:46:41

Then we'll put the chicken in, so we've got all that, and also

0:46:410:46:43

you see there's a little bit of that lovely juice from the chicken,

0:46:430:46:47

so I'll tip that in.

0:46:470:46:49

There we go.

0:46:490:46:51

With the lid on, bring the casserole to the boil,

0:46:530:46:55

then reduce the heat and gently simmer for 30 minutes.

0:46:550:46:59

When you were at Buckingham Palace,

0:46:590:47:01

did you do your own sort of specialities and bring them here?

0:47:010:47:04

Yes, yeah, there was one that I brought from the Palace

0:47:040:47:06

and brought here and I'd like to show you that.

0:47:060:47:08

I want to taste it!

0:47:080:47:09

No showing it to me! HE CHUCKLES

0:47:090:47:11

Come this way.

0:47:130:47:14

Goodness!

0:47:170:47:19

-Goodness gracious, I feel like I'm going into the lions' den!

-Yes!

0:47:190:47:23

So, here we go, Mary, this is where I keep my secret stash.

0:47:260:47:30

We've got flavoured alcohols here.

0:47:300:47:32

The one I'm looking for, let me just see if I can find it.

0:47:320:47:35

Oh, there it is.

0:47:350:47:37

That is the recipe that I've brought from the Palace.

0:47:370:47:40

Here you go, that's the one.

0:47:400:47:42

Let me see.

0:47:420:47:43

Goodwood Damson whisky.

0:47:430:47:45

It looks as clear as a bell.

0:47:450:47:47

That must be very potent.

0:47:470:47:48

It's lovely. It warms your cockles.

0:47:480:47:51

-And do you make it in the autumn?

-Yes, and we leave it about a year.

0:47:510:47:55

It's lovely. We should go back and...

0:47:550:47:57

Well, I ought to see how my coq au vin is doing.

0:47:570:47:59

You come and help me.

0:47:590:48:00

The casserole's been cooking for 30 minutes,

0:48:030:48:06

so it's time to add the mushrooms and bacon.

0:48:060:48:10

We'll just leave that for the flavours to mellow.

0:48:100:48:13

-How about... Are we going to taste that?

-We should, shouldn't we?

0:48:130:48:17

-So, this is the Duke of Edinburgh's favourite tipple.

-Is it?

0:48:170:48:21

So...

0:48:210:48:22

And so, did you give him that when you were at the Palace?

0:48:220:48:25

So, this would have been made specifically for the Duke

0:48:250:48:29

and they would have sort of had that on the bar.

0:48:290:48:32

Lord and Lady March recently went up to Sandringham

0:48:320:48:36

and they took a bottle of this as a gift to give to him,

0:48:360:48:39

which apparently went down a storm.

0:48:390:48:41

-So, let's try some.

-Wow.

0:48:410:48:43

Gosh, it's a beautiful, rich, ruby colour.

0:48:450:48:48

-Cheers.

-So here's to many more years for you at Goodwood.

0:48:520:48:56

Yes, let's hope so. Thank you.

0:48:560:48:58

-Gosh, it knocks you back on the smell, doesn't it?

-It's lovely.

0:48:580:49:01

The smell is fantastic.

0:49:010:49:02

I see what you mean.

0:49:060:49:08

-Ah! It's a real...

-That warms you up, doesn't it?

0:49:080:49:11

-It certainly does. One sip wasn't enough!

-Ha!

0:49:110:49:14

Mm.

0:49:150:49:16

As my visit draws to a close,

0:49:160:49:18

preparations are beginning on the pitch in front of the house

0:49:180:49:22

for this afternoon's cricket match.

0:49:220:49:25

I'm told it's the earliest sport played on the estate

0:49:250:49:28

and I want to find out what role the family had

0:49:280:49:31

in the origins of the game.

0:49:310:49:33

I'm serving my coq au vin to Nimmy and Lord March for lunch

0:49:330:49:37

at one of his favourite spots, known as Carne's Seat.

0:49:370:49:41

It was built in 1743

0:49:410:49:43

and only family and close friends ever get to use it.

0:49:430:49:47

I always love eating in here, actually.

0:49:470:49:49

It's such a great space to eat in.

0:49:490:49:51

It was, of course, built for exactly that.

0:49:510:49:53

It was built as a banqueting house

0:49:530:49:54

and so it's got quite a history for having very special meals in.

0:49:540:49:58

All teenagers of the family always want to live here.

0:49:580:50:00

Everybody comes up with a plan

0:50:000:50:01

of how they're going to come and live here.

0:50:010:50:03

It's always, hm...

0:50:030:50:05

So, what do you think of this, then?

0:50:060:50:08

It's absolutely perfect, Mary,

0:50:080:50:09

we might have to steal the recipe off you.

0:50:090:50:13

So, Mary, we've got some rather wonderful

0:50:150:50:18

documents and stories about cricket in here.

0:50:180:50:22

The first, perhaps the most exciting of all, I'm going to pass to Nimmy.

0:50:220:50:25

Ah, yes! Wonderful.

0:50:250:50:27

And the one I wanted to show you

0:50:270:50:29

is a rather wonderful financial account

0:50:290:50:32

done by Mr Bradley, the second Duke's servant.

0:50:320:50:36

These are all various bits and pieces he bought for the Duke

0:50:360:50:38

for cricket, but the end one is rather wonderful because it says,

0:50:380:50:41

"Paid for brandy when Your Grace played cricket with the Arundel men,

0:50:410:50:45

"one and six."

0:50:450:50:47

This is 1702.

0:50:470:50:49

-So...

-It's an awful lot of brandy!

-It's really early.

0:50:490:50:51

I think they needed fortifying.

0:50:510:50:54

And it also, it says here that there will be 12 gamesters

0:50:540:50:58

and that there will be one umpire of each side

0:50:580:51:01

and also that the wickets shall be pitched

0:51:010:51:04

in a fair and even place at 23 yards' distance from each other.

0:51:040:51:09

That's the earliest written rules of cricket in the world, 1727.

0:51:090:51:15

So, this is immensely precious.

0:51:150:51:17

Well, since Goodwood has the first written rules of cricket,

0:51:180:51:21

I'd better come up with something suitably spectacular for tea.

0:51:210:51:25

I've enlisted the Duchess to help me.

0:51:250:51:28

I'm making a special cake for the cricket teas

0:51:280:51:31

and I've tried to make it as special as possible

0:51:310:51:33

because I know they'll be starving.

0:51:330:51:35

My cricket cake is four layers of light lemon sponge,

0:51:360:51:40

sandwiched together with double cream, strawberries

0:51:400:51:43

and a zesty home-made lemon curd.

0:51:430:51:46

I'm going to make lemon curd straight in the pan.

0:51:460:51:49

So, to start with, I'm going to break these eggs.

0:51:490:51:51

You have to really bash them.

0:51:510:51:53

You're right! Golden. Just look at that.

0:51:530:51:56

And then I'm going to whisk those with a nice balloon whisk.

0:51:560:52:00

Add 300g of sugar,

0:52:050:52:07

then add butter and stir before mixing in the juice of four lemons.

0:52:070:52:12

This is the rind going in there.

0:52:160:52:18

Thanks for that.

0:52:180:52:19

Stir continuously over a medium heat

0:52:210:52:24

until the curd is coating the back of a spoon.

0:52:240:52:27

Shall we have a little taste?

0:52:280:52:30

-What do you think?

-Really good.

0:52:310:52:33

I'm going to just pour it straight in,

0:52:350:52:37

and I hope I don't slop it all over everywhere.

0:52:370:52:40

There it is.

0:52:400:52:42

The lemon curd will thicken as it cools in the jar.

0:52:420:52:45

So, we'll just leave that and we'll let them get cold

0:52:480:52:51

and we'll get on with the sponges.

0:52:510:52:53

So, I've got my eight bantams' eggs.

0:52:570:52:59

Can you pass over... I've got some flour and some sugar.

0:52:590:53:02

If you're using ordinary eggs, use four large ones.

0:53:030:53:07

Add two 25g each of caster sugar,

0:53:070:53:10

self-raising flour and softened butter.

0:53:100:53:13

In goes a teaspoonful of baking powder and the lemon zest.

0:53:130:53:18

Then, beat until smooth.

0:53:180:53:19

That's beautifully creamy.

0:53:230:53:25

Then, take two 20-centimetre greased sandwich tins,

0:53:260:53:31

lined with nonstick paper, and fill with the mixture.

0:53:310:53:34

Bake in the oven at 160 fan for 25 minutes.

0:53:380:53:42

Then, leave the sponges to cool completely.

0:53:440:53:47

Right, I'm going to assemble this, so I'm going to start off

0:53:480:53:51

by tipping the top of the first one in the centre of the dish here.

0:53:510:53:56

And I've already whipped the cream.

0:53:560:53:58

I'm going to spread that over, right to the edge.

0:53:590:54:04

That's it.

0:54:040:54:05

Then I'm going to take some of your strawberries

0:54:050:54:08

and I'm just letting those peek out of the side

0:54:080:54:12

so that people can see that it's strawberries and cream.

0:54:120:54:17

And then to our wonderful lemon curd.

0:54:180:54:21

I'm going to sort of drizzle it.

0:54:210:54:23

It's rather a thick drizzle, but that will just, sort of,

0:54:230:54:26

add to the flavour.

0:54:260:54:27

Then I'm going to put the next one on top of that.

0:54:290:54:34

Repeat the layering of sponge, cream, strawberries and lemon curd

0:54:360:54:40

and finish off with strawberries and cream on the top.

0:54:400:54:43

Goodwood not only played a part

0:54:470:54:49

in laying down the early rules of cricket,

0:54:490:54:52

it was the first estate in the country

0:54:520:54:54

where the game was regularly played.

0:54:540:54:56

300 years later, the home team, made up of Goodwood staff,

0:54:560:55:01

is playing the Chichester All-Stars.

0:55:010:55:03

And, of course, it being Goodwood,

0:55:030:55:05

they've got the most glorious cricket tea to look forward to.

0:55:050:55:09

-I'm not going to drop it!

-So many layers.

0:55:110:55:14

Isn't that beautiful, ladies?

0:55:140:55:17

I've got a special place here.

0:55:180:55:20

And best of luck when we come to cut it.

0:55:200:55:23

That's absolutely fantastic, Mary.

0:55:230:55:25

Well, we've done our best, and the lemon curd is made

0:55:250:55:28

-with your eggs, your bantam eggs.

-With the bantam eggs.

0:55:280:55:31

You've never seen a brighter yolk.

0:55:310:55:33

-It's an absolutely amazing colour.

-We had great fun with it.

0:55:330:55:36

So, quite a spread.

0:55:360:55:37

It is. All these children behind me have their eyes on this.

0:55:370:55:40

They all want to eat it, I'm sure.

0:55:400:55:41

So fresh.

0:56:000:56:01

If it falls apart, it's not my fault.

0:56:010:56:03

-No.

-It's your bantams' eggs!

0:56:030:56:05

-There you are.

-Thank you very much.

0:56:050:56:08

-Do you like strawberries?

-Yes.

-There we are.

0:56:090:56:12

Ooh, you've got lots in there, haven't you? Are you ready?

0:56:120:56:15

I've had an unforgettable time,

0:56:150:56:17

from my thrilling lap of the circuit

0:56:170:56:19

to seeing the Duchess's organic principles in action.

0:56:190:56:23

This innovative family have kept their passions

0:56:230:56:26

for sport and farming bang up-to-date,

0:56:260:56:29

keeping Goodwood full of life and excitement.

0:56:290:56:32

-Bye, Mary.

-Thank you.

-Thank you.

0:56:320:56:34

-I've had such a memorable time, thank you so much.

-Come back.

0:56:340:56:37

-Come back when you're not doing anything.

-Thank you.

0:56:370:56:39

APPLAUSE

0:56:390:56:41

Wow.

0:56:520:56:54

Over the course of the series,

0:56:540:56:55

I've enjoyed a magical insight into our stately homes...

0:56:550:57:00

And the whole place lights up.

0:57:000:57:01

..and their legacy of delicious food.

0:57:010:57:04

It is really, really, really good!

0:57:040:57:07

From the glamorous house parties of Highclere

0:57:090:57:11

to the royal heritage of Scone,

0:57:110:57:14

from the secret passages of Powderham...

0:57:140:57:17

I can't imagine what it's going to reveal.

0:57:170:57:20

..to the sporting triumphs of Goodwood.

0:57:200:57:22

And it's wonderful to see how the families who care for this heritage

0:57:220:57:27

are keeping it alive for the future.

0:57:270:57:29

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