11th Jul 2016 - 10:32
Image
Abstract
Jockey Club Catering served over 37,000 visitors across 44 food and drink outlets at this year’s Moët and Chandon July Festival.
A team of over 200 chefs and 1,500 catering staff, served over 90,000 strawberries over the three day event and more than a furlong of sandwiches.
Jockey Club Catering used a host of local suppliers, including Adnams Local Brewery, Aspalls Cider, Powters Sausages and Criterion Ices.
Food served included roast sirloin, beef pasty, pancetta potato, onion puree, baby leeks and red wine jus, and a Mozart seafood platter, with whole crab, hot breaded scampi, half pint of shell on cold water prawns, smoked salmon and mackerel pate pot.
Category