An initial feasibility was undertaken to understand the future opportunities of the site, which informed a series of concept studies. Key aims and objectives included:
• Respect the heritage setting and history of Goodwood Estate.
• Define an arrival sequence in keeping with the Goodwood Experience.
• Complement the spatial planning of the hotel.
• Create varying scales of space with new gardens, terraces, courts and vistas.
• Develop a refined character through careful plant composition and high-quality materials.

 

Proposals included an improved landscape setting in keeping with the estate historical character by creating a new vista to Goodwood House framed by blocks of new woodland, remodelling the golf course to allow the historic walled kitchen gardens to be re-introduced, which historically provided flowers for Goodwood House.

The new restaurant ‘Farmer, Butcher, Chef’ will create a new focus on the organic credentials of the working farm and plans to introduce a new farm shop with cafe gardens will further revitalise the site and improve the visitor experience.