FEATURE | The Big Interview
Three men
on a food
mission
M
eet Tim, John and Darron,
otherwise known as Farmer,
Butcher, Chef and the
men behind Goodwood’s new
restaurant. Tim Hassell,
John Hearn, Tim Hassell and Darron
who spent much of his
Bunn are the men who run Farmer,
childhood on a family-
Butcher, Chef (pictured below)
run farm near his
childhood home
in Sheffield,
John Hearn,
who has
travelled
the world
working as a master butcher, and
Darron Bunn, who was appointed head
chef at Marco’s Pierre White’s Criterion
Restaurant when he was 25, are the
driving force behind the venture.
“I don’t think that is a story anyone
else can tell,” says Williamson. “There
is not another restaurant in the world
where those three guys are sitting
together today chatting about what
to put on the menu tomorrow. That’s
a classic example of us taking quite
traditional things and telling them in
modern ways.” Q
business; Hound Lodge, a 10-bedroom
exclusive lodge with its own butler and
chef is becoming increasingly popular;
and the media team is busy promoting its
digital offerings.
“Hound Lodge is an 18th century
building which was virtually derelict
ten years ago but now is a fine house
available for exclusive hire,” says
Williamson. “It’s a good example of how
we are investing some of the cash we
generate to create long-term value. The
experience is crafted specifically for the
host. The host and the butler discuss it
all. You can come to Goodwood, enjoy the
history of the estate and add on a little bit
of flying or driving, or shooting or golf. It’s
a permanent investment in the long-term
success of the estate.” R
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