This weekend’s launch unveiled a new menu, which included Raymond Blanc’s confit salmon, Ascot’s executive chef Gemma Amor’s spring lamb, and Phil Howard’s strawberries, lemon verbana and brillat savarin.
Raymond will also run a bespoke Service Academy for Ascot staff involved in fine dining as part of wider partnership with the racecourse.
The ‘Service Academy’ is designed to help ensure elegant and uplifting service standards across all of Ascot’s restaurants.
Raymond Blanc, said: I am delighted to be working with the brilliant Ascot team to raise the bar even higher. Hosting the Panoramic Restaurant during the Royal Meeting is a real privilege and we’ll give race goers a memorable gastronomic treat.
“I am equally excited about the Service Academy that I will run in partnership with Ascot. I believe that the guests experience is as much about the service as it is the food. As it should be.“
Around 35,000 guests enjoy fine dining at Royal Ascot every year.