FEATURE | Business Transition
John Hearn, Tim Hassell and Darron Bunn (below) are the men who run Farmer, Butcher, Chef (leſt and above)
THREE MEN ON A FOOD MISSION
continue to innovate and highlights three developments which he supported in his time there. A new restaurant – Farmer, Butcher, Chef which makes the most of the farm produce; Hound Lodge, a 10-bedroom exclusive lodge with its own butler and chef; and the media team busy promoting its digital offerings. “Hound Lodge is an 18th century building which was virtually derelict 10 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 craſted 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.” Williamson’s ability to lead a company which champions customer service, along with his understated confidence and engaging style, will certainly stand him in good stead as he takes on the challenges at House of Fraser. n
dofonline.co.uk
Meet Tim, John and Darron, otherwise known as Farmer, Butcher, Chef and the men behind Goodwood’s new restaurant. Tim Hassell, who spent much of his childhood on a family- 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.” n
DIRECTOR OF FINANCE
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