When guests arrive at Cheltenham Racecourse, the focus is naturally on the racing, the atmosphere and enjoying a memorable day with friends, family or colleagues. For those enjoying hospitality, exceptional food is an important part of that experience, but creating it is a process that starts long before the race day.
Behind every menu is a considerable amount of thought, preparation and collaboration from our Jockey Club Experiences Culinary Team. Dishes need to taste fantastic, look impressive and, just as importantly, work within the fast-paced environment of major racedays. With large numbers of guests dining across Prestbury Park, consistency and quality are just as important as creativity. That’s where our menu tasting process comes in.
A tasting is an opportunity to bring a menu to life before it reaches the guest. It allows our Jockey Culinary Team to see how individual dishes work together, identify where seasonal and sustainable ingredients can be used, and make sure every element will be delivered to a high standard throughout the racing season by a dedicated team.
We spoke to our Regional Executive Chef, Warren O’Connor about the importance of tastings, how menus are refined and how we finalise them ready for the racing season.
What does it take to get a menu over the winning post?
Tastings are a really important part of the menu development process because they give us the chance to experience the food exactly as our guests will. It is an opportunity to step back, look at the menu as a whole and make sure every dish delivers the quality, flavour and presentation we aim for.
It is also about the details that guests may never see. We consider how a dish looks when it arrives, how the flavours work together, portion sizes and how practical it is to serve and enjoy during a busy raceday.
For us, the tasting is where we can challenge the menu and make improvements before it reaches the restaurant. We might adjust a flavour, change an element of the presentation or even rethink a dish entirely if it isn’t quite right.
Ultimately, guests come to Cheltenham to enjoy a premium experience, and food plays an important part. The tasting process gives us the confidence that when the menu is served, every element has been carefully considered and is worthy of the occasion.
What do you look for when putting a menu through its paces?
There are a lot of elements we consider during a tasting. First and foremost, the food has to taste exceptional, but we also look at how the dishes work together as a complete menu. We want to create a good balance of flavours, textures, colours and variety, while making the most of the ingredients available at that time of year.
Seasonality is a big part of the process. We want to use ingredients when they’re at their best, so we consider what’s fresh, what’s locally available and how we can showcase the quality of the produce in a way that feels right for Cheltenham.
Sustainability is at the forefront of our minds when we are developing our menus. We’re looking at ways to reduce the amount of red meat we use, introduce more game and plant-based options, and work with suppliers who share our focus on more environmentally conscious sourcing. It’s about making responsible choices while still creating food that guests are genuinely excited to eat.
Dietary requirements are also an important part of the tasting and menu development process. We want everyone to feel considered, so we look at how we can create vegetarian, vegan and other dietary options that are just as thoughtful and exciting as the main menu, rather than simply making substitutions. We also consider allergens carefully to understand exactly what goes into each dish and can accommodate guests safely and confidently. The aim is for everyone to have a great experience, whatever their dietary requirements.
Presentation is another key consideration. Guests eat with their eyes first, so how a dish looks and arrives at the table can make a real difference to the overall experience. We go one step further and put ourselves in the guest’s position. Is the portion size right? Is it easy and enjoyable to eat? Does it suit the hospitality environment? And, importantly, can we deliver the same quality and presentation consistently when we’re serving large numbers of guests?
Which dish are you most excited about serving this season?
It is difficult to choose just one. As mentioned above, we have worked hard on adding game meat to our menus for the upcoming season to further our commitment to sustainability. A dish that really stood out at the tasting was Pheasant, Guinea Fowl Pithivier Potato rosti, prunes and kale, there are some fantastic flavours throughout the dish and I am really excited for guests to try this for the first time at Cheltenham. Another would be the Loin of Wild Venison, Hasselback potato, bletted medlars, blackberry & banylus jus, we tested serving Venison at Gold Cup Day during the Cheltenham Festival in 2026 and it will feature prominently on our menus throughout the upcoming season.
A Process Worth Perfecting
From the first ideas on paper during the quieter months at the Home of Jump Racing to the final dish served on Racenight in May, creating the menus at Cheltenham Racecourse is a team effort. Months of planning, tasting and refining go into making sure every element is ready for the moment guests take their seats. The attention to detail helps turn a day at the races into a truly memorable hospitality experience. From seasonal ingredients and thoughtful, sustainable choices to presentation, service and those all-important finishing touches, every decision has a part to play.
While guests may never see everything that happens behind the scenes, and nor should they, they can arrive on a race day knowing that every detail has been thoughtfully considered, leaving them free to enjoy the racing action and savour every course and every moment.
To book a premium experience please visit our website here.