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Cook With Us

Our talented chefs Warren O’Connor & Lawrie Jeffries have prepared some delicious recipes for you to try at home and enjoy during

The Festival™ Supporting WellChild.

Beetroot Cured Salmon

A fresh salmon fillet is cured over a few days with added beetroot to give it colour and depth of flavour.

See recipe here

Loin of Cornish Hake

This dish is made up of some characteristic elements. Polonaise is an old-style finish for vegetables, marquis potatoes are a classic preparation of piped mashed potato. A white wine sauce is enhanced with a little saffron.

see recipe here

Rump of English Lamb

A dish created for St Patricks Day. Rump is an extremely tasty cut of lamb. It has a layer of fat running across the top making it ideal for roasting and pan frying. Cooked properly and well rested it is also tender.

see recipe here

Belgian Chocolate Fondant

The chocolate fondant is a favourite in the O’Connor household, particularly at this time of year. This rich chocolate dessert is both warming and comforting.

see recipe here

Warren O'Connor

Head Chef at Cheltenham Racecourse

Read Bio Here

Lawrie Jeffries

Head Chef at Warwick Racecourse

Read Bio Here

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The Big Festival Breakfast

The Big Festival Breakfast is a great way to start your day ahead of The Festival™ supporting WellChild.

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Seabass Niçoise

Salade niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil.

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Grasmere Style Gingerbread

Although home baking may not be as in vogue as the last lockdown this recipe is worth raiding the larder for once more!

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