The world will be watching, from 4th-6th April, as Jockey Club Catering prepare to feed more than 150,000 racegoers as they descend on Aintree Racecourse for the Randox Health Grand National.
Operations for the three-day festival are bigger than ever, with more than 200 chefs recruited from the local area coming together to expertly prepare and serve at least 12,000 meals across the site’s renowned dining and hospitality areas.
There is a vast array of culinary options for hospitality racegoers to choose from and enjoy during their spectacular day out at the races, including two of the newest facilities, the Champions Lounge and Silver Birch.
This year’s show-stopping menus have been created by the culinary team at Jockey Club Catering, which is led by Lee Miller, Executive head chef at Aintree Racecourse. His focus is on seasonality and ingredients sourced from the local North West larder.
There will also be a vibrant selection of retail outlets open over the three-day festival offering colourful flavours and exciting menus serving a range of dietary requirements, including gluten-free, vegetarian and vegan menu options.
Nick Campbell, managing director at Jockey Club Catering, said: “The Randox Health Grand National is a highlight in the UK’s sporting calendar, is watched by millions around the world and has an unparalleled history and identity. The three-day festival is a culmination of all our teams’ hard work and dedication to executing a world class event.
“We work closely with local suppliers and our supremely talented team at Aintree showcase their culinary innovation to create an exceptional offering year after year which always enhances the guests’ experience.”
Jockey Club Catering is a joint venture between The Jockey Club, the largest commercial group in British racing, and Compass Group UK & Ireland. The partnership was launched in 2009 with the aim of providing premium quality catering at all 15 of The Jockey Club Racecourses.