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at Newmarket Racecourses

The Summer House Restaurant at The July Course

 

The delightful Summer House Restaurant is located in the Premier Enclosure at the heart of The July Course offering guests a tasteful retreat from the hustle and bustle of a busy raceday. As the graceful gem in the July Course encourages conversation and people watching in a tranquil atmosphere.

 

Enjoy delicious food, attentive service from your own private table for the day with a choice of packages offering something special for you, family,  friends or colleagues.

 

To book in the Summer House Restaurant during one of our amazing race meetings, please call 01638 675 300

 

View our packages below to find out more.

Hospitality Restaurant Packages

Treat your most important clients to a luxurious sit down meal, with a waited service that embraces the passion, skill and flair of our expert head chef.

 

The extensive choice menu offers the finest, freshest ingredients that are locally sourced. Enjoy a wine list that leaves no room for the imagination!

 

Package Details

 

  • Admission Badge for the Premier Enclosure and Restaurant Facility
  • Car Parking Voucher (1 between 2 people)
  • Racecard
  • Reserved Table for the Day
  • Champagne Reception & Amuse-Bouche
  • Four Course Meal 
  • Afternoon Tea*
  • Drinks Service Direct to your Table (drinks not included in package price)
  • Tote Betting Facility
  • Television Showing Live Racing
  • Hostess

 

Package from just £192.00pp at the July Course and £198.00pp at the Rowley Mile


If you are booking a table for 5 or more guests, please call 01638 675 300 to arrange your table configuration.

 

Select a fixture to book or call 01638 675 300.


*Not available during evening meetings

**Premium days include the QIPCO Guineas Festival, Moët & Chandon July Festival, Cambridgeshire Meeting, Dubai Future Champions Festival and Newmarket Nights

This experience is perfect for entertaining your most valued clients, colleagues, friends and family. Impress them with a delicious three course meal and the spectacular view from your own private table.

So relax, enjoy the culinary delights and be captivated by the racing action.

 

Package Details

 

  • Admission Badge for the Premier Enclosure and Restaurant Facility
  • Racecard
  • Reserved Table for the Day
  • Three Course Meal
  • Afternoon Tea*
  • Drinks Service Direct to your Table (drinks not included in package price)
  • Tote Betting Facility
  • Hostess


Package from just £162.00pp at the July Course and £174.00pp at the Rowley Mile


Select a fixture to book or call 01638 675 300.

 

Please note that the Premier Package is not available during the Moët & Chandon July Festival.

 

Annual Badge Holders receive £22.50 discount per person and £28.50 on Premium days** on restaurant packages.


Call 01638 675 300 to book.

 

*Afternoon Tea is not available during evening meetings

 

Book now [insert link] or call 01638 675 300 for enquiries.


**Premium days include the QIPCO Guineas Festival, Moët & Chandon July Festival, Cambridgeshire Meeting, Dubai Future Champions Festival, Newmarket Nights and Summer Saturday Live

The perfect experience if you are looking to enjoy a light lunch and great views of the racing action.

 

Using locally sourced produce, our two course menu enables you and your guests to enjoy impeccable style and fabulous food at a lower budget.

 

Package Details

  • Admission Badge for the Premier Enclosure and Restaurant Facility
  • Racecard
  • Reserved Table for the Day
  • Two Course Meal (main & dessert)
  • Drinks Service Direct to your Table (drinks not included in package price)
  • Tote Betting Facility
  • Hostess

 

Package from just £144.00pp at the July Course and £156.00pp at the Rowley Mile


If you are booking a table for 5 or more guests, please call 01638 675 300 to arrange your table configuration.

 

Annual Badge Holders receive £22.50 discount per person and £28.50 on Premium days* and music events on restaurant packages.

 

Select a fixture to book or call 01638 675 300.


*Premium days include the QIPCO Guineas Festival, Moët & Chandon July Festival, Cambridgeshire Meeting, Dubai Future Champions Festival, Newmarket Nights and Summer Saturday Live

The Classic package is not available during the Moët & Chandon July Festival

AVAILABLE AT ALL July Course RACEDAYS

Book online to avoid disappointment!

Pick Your Raceday

Meet The Chef

Damian Adams
Executive Chef


Here's a little background and some great cooking tips from our top chef at the Rowley Mile.

 

About Damian in his own words

 

"Food has always been my passion. Starting the work ethic as a young nipper (15 years old) as a kitchen wash up…. It didn’t take me long to work alongside the chef’s and start learning and creating. My enthusiasm for food led me onto college and since then I have worked at a variety of establishments including pubs, hotels, restaurants, holiday parks and sporting venues from the UK to Australia.

 

I strive to achieve success through target food costs, high standards of food and happy team morale. It is important to me that creativity and standards of food are always being challenged. I have always had a fire in my belly about food, more so now than ever."

About the catering at Newmarket Racecourses

 

It is not just the dish but the thought behind the creation that makes a dish taste great. Traditional dish elements have been complemented with modern twists to create exciting and recognisable cuisine. We feel passionate about using the local farming industry as well as local businesses to produce high quality food. Damian Adams the Head Chef spends a lot of time at local farm shops and enjoys trying out dishes on family and friends. He also has a passion for eating out in local restaurants, which is a good gauge on the level we need to achieve as a minimum for the race season.

 

We are continually assessing our offers around the racecourses to see where we can make changes this season to help enhance the customer experience.

Hot smoked salmon and asparagus

 

Our Head Chef Damian has put this easy to follow recipe together for you to try at home with family or friends.

 

Ingredients

  • Hot smoked salmon 240 grams (this can be found in most leading supermarkets)
  • 2 x medium size eggs (I prefer to use Burford browns)
  • I x bunch asparagus (English if in season)
  • ½ cucumber
  • 1 bag of mixed baby leaf salad
  • Caper dressing
  • 50ml olive oil
  • 25grams caper berries
  • 1 table spoon of white wine vinegar
  • 1 tea spoon of Dijon mustard
  • Salt and pepper to taste

 

Method

  1. Cut hot smoked salmon into four even size pieces
    Soft boil the eggs for four minutes in boiling water, then refresh in cold running water then peel and set to one side
  2. Blanch the asparagus in salted boiling water then refresh in ice cold water immediately to retain the bright green colour and a crisp bite
  3. Peel the cucumber to remove the outer skin then using a peeler work around the outside to create ribbons, until you reach the seeds, throw the seeds away
  4. Wash the baby leaf to remove grit and bugs, drain well and pat dry
  5. For the dressing, add all ingredients to a food blender or mixing bowl and mix, if you want a smother dressing blend for longer

 

To serve

Place the washed leaf in the bowl. Follow this with the asparagus spears then place the cucumber ribbons on top. Gently rest the piece of salmon on top of the cucumber and half a soft boiled egg. Drizzle some of the dressing around the outside. Feel free to garnish with a soft herb of your choice as you may find it hard to source the micro herbs that I use, I would recommend chervil, although I have seen micro chives and pea shoots on sale in two leading supermarkets. Bon Appetite.

Cookie Policy

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