Kerridge and Kochhar head Fine Dining for Royal Ascot 2014

Fine Dining at Royal Ascot in 2014 is to be headed by Michelin Star Chefs, Tom Kerridge and Atul Kochhar, working with Steve Golding, Executive Chef for Sodexo Prestige, who oversees the major catering operation at Ascot Racecourse.

Fine dining experiences during this year’s Royal Ascot will welcome a massive  35,000 guests who can expect to enjoy superlative fine dining during the meeting, having been attracted by the combination of internationally rated Chefs, innovative menus, spectacular restaurants and, of course, the backdrop of the Royal Procession and the world’s finest flat racing.

Ascot has also unveiled a multi-million pound investment in a new restaurant, On 5, situated within its iconic Grandstand, which will open prior to the showpiece meeting on 17-21 June, and is introducing a new catering structure to provide an aspirational food and drink experience across the Berkshire venue for its 300,000 expected visitors.

Approved at the ‘Preview’!

Royal Ascot is famous for delivering Michelin quality fine dining, to the satisfaction of its 35,000 guests – and also to the conspicuous satisfaction of the guests invited last weekend to ‘preview’ the arrangements for 2014. The dishes illustrated below all tasted – as you’d expect – as good as they look, provoking appreciation all round, cleared plates, and excited anticipation of the next course!

A breakthrough year for fine dining and catering options

Juliet Slot, Commercial Director of Ascot Racecourse, said:

‘‘Ascot has been synonymous with world-class racing, style, pageantry and wonderful service for over 300 years, but we truly believe that 2014 is a breakthrough year for us in terms of fine dining and catering options. Our efforts to deliver a premium customer experience have focussed on the food, the service and an attention to detail around customer service in order to exceed all our guests’ expectations, whatever their budget, from the moment they book with us. We have refined our product range based on in-depth customer interviews and emerging trends across the corporate marketplace.

“For Royal Ascot, we are delighted to be working closely with several prestigious catering partners – Sodexo Prestige, Rhubarb Food Design, Le Nôtre, Smart Group and Centreplate – and world-renowned Chefs including Tom Kerridge and Atul Kochhar, who will work closely with our experienced Executive Head Chef, Steve Golding.

“We have drawn on their strengths and creativity to further raise the standard of this crown jewel in the British sporting and social calendar. We believe that everyone should be able to experience fresh, delicious and innovative food at Royal Ascot, be it in our Parade Ring Restaurant at £1,200 per head or throughout our Silver Ring which starts at £17 per ticket. For example, in the Silver Ring we are delighted to introduce a Sourced Market which will offer locally produced and ethically sourced picnic items for our guests to conveniently select on arrival.’’

Kerridge and Kochhar head Fine Dining for Royal Ascot 2014

‘On 5’ Restaurant

Tom Kerridge will be operating the new ‘On 5’ restaurant at Royal Ascot (see designs above). Guests will be treated to his modern take on British classics, with a sumptuous five course luncheon and afternoon tea in vibrant surroundings.

Kerridge and Kochhar head Fine Dining for Royal Ascot 2014

guests can look forward to Treacle cured fillet of Lancashire beef, Hand and Flower chips, and béarnaise sauce

Kerridge said: “I am thrilled to be invited to host the new On 5 restaurant this year during Royal Ascot week. It’s an amazing facility that suits the history and elegance of Ascot. I had a lot of fun hosting a restaurant during Royal Ascot last year and look forward to returning with some new ideas to help make this year’s event one to remember.”

Following a multi-million pound investment by Ascot, On 5 celebrates the human stories of craft and dedication behind the raw power of the thoroughbred racehorse. The focus of this exclusive space is based on five craftsmen: the farrier, the trainer, the groom, the saddler and the jockey – affording guests a refined glimpse of the graft behind the Ascot glamour. Guests will enjoy panoramic views of the racing from an elegant roof terrace.

Kerridge and Kochhar head Fine Dining for Royal Ascot 2014

guests will enjoy Atul Kochhar’s starter of Pan fried sea bass, beet mash and turmeric coconut sauce

Panoramic Restaurant

Atul Kochhar will combine his love of British ingredients and modern Indian cuisine to head up a spectacular menu in the Panoramic Restaurant. Atul’s unique talent as a twice Michelin star Chef has changed the way people perceive and experience Indian cuisine. He commented:

“I love British ingredients married with Indian techniques, and Royal Ascot is the perfect place to showcase this. Indian culture and horses go back a long way, and Royal Ascot is of course one of the great British Institutions.  It is a special occasion where people come to celebrate and I think we’ve come up with a menu and experience in the Panoramic Restaurant to reflect this.”

Fresh from Le Notre in Paris

Guests of the Balmoral, Carriages and Sandringham Restaurants will enjoy a fine dining experience designed by French gastronomy house, Le Nôtre. Menus presented by the three star Michelin Chefs from Le Pre Catelan, will use ingredients that have arrived fresh each morning from Paris. Founded in 1957, Le Nôtre now features across 39 luxury addresses in 11 countries and will be making its debut at Royal Ascot 2014.

Kerridge and Kochhar head Fine Dining for Royal Ascot 2014

Steve Golding at work on ‘After Eight’ dessert – mint and chocolate variations, peppermint sorbet, chocolate and mint gel

Parade Ring, Windsor Forest and Trackside

Hugely popular restaurants such as the Parade Ring, Windsor Forest and Trackside will again return in 2014. Executive Chef, Steve Golding will oversee a sumptuous five course à la carte luncheon, full afternoon tea, fine wines and champagne all in surroundings befitting a location adjacent to the Royal Box. The Parade Ring, Windsor Forest, Trackside and Panoramic Restaurant guests enjoy access to the Royal Enclosure, the historic and exclusive Royal Ascot membership.

Kerridge and Kochhar head Fine Dining for Royal Ascot 2014

Canapes by Rhubarb Food Design

Royal Ascot Racing Club members and guests in private boxes can enjoy hospitality designed by Rhubarb Food Design. These private box packages include a ‘signature collection’ with a butler service, a dedicated chef, a champagne reception and a deluxe five course menu. The ‘Bond & Brook of Mayfair’ collection offers a four course meal and a Bond & Brook’s quintessential afternoon tea.

As part of Ascot’s strategy to deliver an aspirational fine dining experience across a wider range of price points, the racecourse revealed new packages starting from £250 per head. Guests in the new Royal Ascot Village will be indulged with the very best of British eccentricity with a theatrical Mad Hatter’s Afternoon Tea (pictured below) complimenting a four course lunch.  Those looking for a stylish atmosphere can enjoy the fashionable Royal Ascot Pavilion. Guests will enjoy a Pimms No. 1 reception, a three course luncheon and afternoon tea in elegant surroundings.

Ascot will be introducing new dining options across General Admission areas including a Great British Afternoon Tea and Seafood and Champagne bars. In the Silver Ring, guests can select gourmet picnic items at high-end artisan deli, Sourced Market, including British cheeses, charcuterie, olives, homemade sausage rolls, handmade scotch eggs and mouth-watering pies. Freshly ground Monmouth coffee, Craft Beer and Real Ales will also be available for the first time. Silver Ring guests are also invited to bring with them a bottle of champagne or sparkling wine (maximum one per person).

51,549 bottles of champagne, 12,000 kilos of sirloin steak and 3,500 lobsters are consumed every year at Royal Ascot.