12th Mar 2019 - 06:00
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Jockey Club Catering, the joint venture between The Jockey Club and Compass Group UK & Ireland, is preparing to serve 265,000 visitors at the four-day Cheltenham horseracing festival, which starts today.
Running from 12-15 March, the annual event takes place at Cheltenham Racecourse and will see Jockey Club Catering manage 15 restaurants, 30 temporary kitchens, 74 mobile catering units and over 240 private suites.
Highlights include:
- The Horse and Groom pub - brand new for 2019, British food created by regional executive chef Tom Parry
- Asian restaurant, Theatre@ - dishes include black pepper fillet of beef served with a cucumber kamahi salad and plum sauce; ‘lobster and lobster’ poached noodles with lobster oil drizzle, shallots and coriander cress, and lobster tail
- Chez Roux at Cheltenham – run by Albert Roux and supported by Michel Roux Jr. and granddaughter, Emily Roux
All menus have been created with a strong focus on local ingredients, as Jockey Club Catering managing director, Nick Campbell, commented: “The food and drink, hospitality, and dining experiences at The Festival is second-to-none.
“Imagination and the very best of British produce are key ingredients for serving outstanding food and drink to all race-goers.
“(Jockey Club Catering) works year-round preparing for (The Festival) when we produce over 45,000 fine-dining meals.”