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Eating and Drinking at Royal Ascot 2011: The Definitive Guide

PUBLISHED: 21:34 08 June 2011 | UPDATED: 10:33 21 February 2013

Eating and Drinking at Royal Ascot 2011: The Definitive Guide

Eating and Drinking at Royal Ascot 2011: The Definitive Guide

With Ascot Racecourse celebrating their 300th anniversary this year we bring you a definitive Royal Ascot A-Z to ensure you don't miss a thing...

A is for Afternoon Tea: The quintessentially English experience is a firm favourite with the race goers at Royal Ascot. In 2010, visitors to the racecourse enjoyed 30,000 chocolate and coffee clairs, 35,000 strawberry scones and 35,000 rounds of sandwiches.



B is for Beer: There are over 100 bars and food outlets around the racecourse and over 162,736 pints of draught beer were consumed at Royal Ascot 2010.



C is for Champagne: 48,992 bottles of Champagne were drunk at Royal Ascot 2010 with Laurent Perrier Rose being one of the most popular choices.



D is for Dishes: New and exciting signature dishes have been created this year by Steve Golding, Executive Chef for Ascot Racecourse, including Roasted Fillet of Aged Kettyle Beef and Parmesan and Basil Popcorn.




E is for English: Locally sourced produce will be used for a variety of the many delectable dishes on offer this year, including English local asparagus spears, English beef and rumps of English lamb.



F is for Fashion Show: Combining luxury and elegance, the Bessborough Restaurant hosts the Royal Ascot Fashion Show with the return of top British designers including Vivienne Westwood, Stephen Jones, Amanda Wakeley and House of Hardy Amies. This double height restaurant with a private balcony offers superb views of the racing action as well as exquisite cuisine.



G is for Guests galore: During Royal Ascot 2010, the racecourse hosted almost 300,000 guests, including over 19,000 guests in the fine dining restaurants and over 6,000 in the public restaurants and private members clubs.



H is for is for Ascot Hospitality: The UKs leading caterers, Sodexo Prestige, has overseen the Ascot catering operation since 1998, trading as Ascot Hospitality. They have just been reappointed as the racecourses official provider of hospitality for the next 5 years.



I is for Ice: 100 tonnes of ice will be used throughout the five days of Royal Ascot.



J is for Jobs: Each year the racecourse employs 330 chefs and up to 500 waiting staff per day so guests can rest assured they will be in the safest of hands for each dining experience.



K is for Kilos: In 2010, race goers consumed 390 kilos of fresh prawns, 1400 sides of smoked salmon and 600 kilos of crab meat.



L is for Lobster: Guests indulged in a total of 1400 kilos of lobster in 2010 and this year the Parade Ring Restaurant Menu will include an Ascot Bento Box, featuring Tempura Lobster Knuckle, Boniato Mash and Thai Cured Beef Salad.




M is for Ascot Bloody Mary: Served with horseradish and celery salt straws, guests of the Parade Ring Restaurant will be able to kick start their day with a delicious shot of this Petit Dejeuner Canap.



N is for Naughty but Nice: Crme Caramel with Sauternes Jelly, Pear Ice Cream and Caramel Cream, and Warm Tiramisu Doughnuts are just some of the choices of dessert in the fine dining restaurants, for those who like to indulge.



O is for Old Paddock Restaurant: Looking over the Pre-Parade Ring and Saddling Boxes with the beautiful Old Paddock beyond, the wonderful setting offers access to the lawns below the restaurant as well as easy access to the Parade Ring.



P is for Popping Candy.Over 40,000 packets of white chocolate popping candywere consumed during Royal Ascot 2010.



Q is for the Queen Anne Rooms: Located in the Queen Anne building, all six private dining rooms offer exquisite and graceful surroundings in which to entertain. The rooms can accommodation between 12 and 40, the perfect setting for a private party of clients, colleagues or friends.



R is for the Royal Procession: This takes place at approximately 2pm each day. Her Majesty The Queen and the Royal Party enter the racecourse in horse-drawn landaus at the Golden Gates, located at the eastern-most point of the straight mile.



S is for Sandringham Restaurant: A new addition in 2010, the Sandringham is located on the ground floor of the triple decker marquee, has superb trackside positioning and includes a private balcony just metres from the track with head on view towards the Grandstand and Winning Post.



T is for Triple Decker Marquee: Often mistaken for a permanent structure, this exquisitely luxurious marquee has been redesigned this year with larger balconies and bars and a relaxing lounge area on each floor. The marquee houses the Private Chalets, Bessborough, Carriages and Sandringham Restaurants and is fully equipped with a production kitchen and lifts.



U is for Umbrellas: Come rain or shine, there are over 300 parasols around the racecourse to shield you from the elements.



V is for Variety: Over 50 dishes have been created for Royal Ascot 2011 so there is something to suit everyone including a wide variety of restaurants in each enclosure.



W is for The Waterside Inn at the Panoramic: Culinary master Alain Roux will take over the Panoramic Restaurant for the second year running, bringing a taste of the Waterside Inn, with its three Michelin Stars, to the most ardent restaurant connoisseur. Alain and his team will create a gastronomic treat to complement the world class racing on display on the track beneath.



X marks the spot: Look out for the Track Viewing and Parade Ring Side Maps to locate your nearest restaurant and bar.



Y is for is for Yeast: From sun dried tomatoes to black olive bread, over 50,000 bread rolls and bread sticks are served during Royal Ascot.



Z is for Zest. Four tonnes of fresh fruit will be served in a variety of drinks, including 1.5 tonnes of limes and 1.5 tonnes of lemons.

Eating and Drinking at Royal Ascot 2011: The Definitive Guide

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