Royal Ascot has always prided itself on delighting racegoers. They have once again, announced a stunning team to head up their fine-dining restaurants during Royal Ascot this summer, bringing organic and vegan a la carte offerings and a lively afternoon tea menu.
While leading Mayfair chef Ollie Dabbous of HIDE's fame will be responsible for curating the vegan menu, Master Pâtissier Eric Lanlard will make his debut at the Royal Meeting with the afternoon tea menu.
Eric Lanlard is the celebrated proprietor of Cake Boy.
The pair join top chefs Raymond Blanc, Phil Howard, Simon Rogan and Phil Howard, who have each curated menus at restaurants across the site.
Dabbous will take up residence in The Balmoral, Royal Ascot’s newest restaurant concept that offers an informal "chef station" to pick from or a signature à la carte menu.
The HIDE head chef, who trained with Blanc, rose to critical acclaim in 2012 after opening his eponymous first restaurant Dabbous. Now he is bringing his “produce-driven” ethos to Royal Ascot, with a menu based on fresh ingredients that celebrates the British summer, he told the Standard.
Spectators will also be able to enjoy afternoon tea created by the owner of London cake emporium Cake Boy during the Royal Meeting.
Lanlard, twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, has designed a menu including a British strawberry tart, a red velvet 'kiss' with crème cheese frosting and violet and raspberry macarons.
The patissier said race-goers should expect “a little twist” running throughout the menu. Ingredients including bee pollen and szechuan pepper are scattered throughout his creations, designed to bring a touch of drama to the tea.
Jonathan Parker, Ascot Racecourse's director of food and beverage, said: “We are excited to welcome four exceptionally talented and highly respected chef-restauranteurs to the Royal Meeting next year.