The Goodwood Estate in West Sussex has appointed Mark Forman as executive head chef for its Richmond Arms restaurant.
He will work with the estate's extensive farm to create a new menu that uses seasonal produce, building on his previous experience working at other restaurants with their own, smaller farms.
The estate includes a team of in-house butchers, cheesemakers and brewers.
Forman's team includes three sous chefs who have helped him develop the menu, each who has had the chance to add their own style into the dishes.
Typical plates include a Goodwood confit of pork belly with crab and avocado; mushroom cannelloni with Goodwood Charlton cheese; and a short rib of Goodwood beef with salt-baked salsify and duck egg.
"It is fantastic to work with such top class organic ingredients that clearly taste magnificent, as well as being a privilege to work alongside experts in their produce field."
The Richmond Arms is located on the 12,000-acre Goodwood Estate, which has been the family seat of the Earl of March for over 300 years. Its farm achieved fully-organic status in 2004, while the restaurant bar is located in a 17th century coaching inn, and features an original open fireplace. The estate also operates events such as the annual Festival of Speed.