Regarding as one of the highlights of Britain’s sporting and social calendar, the five-day event takes place from July 31st until August 4th at the historic Sussex course.
Last year during Glorious Goodwood, visitors consumed 2,145 gallons of Pimms, 1,142 gallons of draught beer, 485 bottles of vodka, 592 bottles of gin, 3,240 bottles of Veuve Clicquot and 4,128 bottles of house champagne.
Organisers say they expect visitors to the 2012 event to beat those figures.
The catering team are set up to make sure no one goes hungry either, with 10,000 scones, 300 punnets of strawberries, 500kg of peeled prawns, 6,000 slices of smoked salmon, 300kg of asparagus and 10,000 sandwiches on offer throughout the week.
Executive chef Alan Birch has had sustainability and local-sourcing in mind with the menus he has chosen for diners, which will feature dishes such as duck liver crumble with spiced plum and rhubarb compote with toasted brioche; paupiette of sole with crayfish, champagne and caviar cream, saffron new potatoes and summer vegetables and lemon verbena scented pannacotta with candied lemon, limoncello shot and handmade biscuit.