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Two Michelin-starred chef, Phil Howard to create exclusive menu for Ascot’s King George Weekend

PUBLISHED: 12:01 14 July 2014

Chef Philip Howard poses during day two of Royal Ascot at Ascot Racecourse on June 18, 2014 in Ascot.  (Photo by Miles Willis/Getty Images for Ascot Racecourse)

Chef Philip Howard poses during day two of Royal Ascot at Ascot Racecourse on June 18, 2014 in Ascot. (Photo by Miles Willis/Getty Images for Ascot Racecourse)

2014 Getty Images

Friday 25th – Sunday 27th July 2014

Ascot Racecourse is delighted to announce that twice Michelin Starred Chef, Philip Howard will be creating an exclusive menu for one of its most important race meetings this year, the King George Weekend. The menu will showcase modern British classics reflecting the spirit of the King George Meeting and feature his famous Cornish mackerel dish that was awarded first place in the starter category in the Great British Menu 2012.

A quiet culinary professional, an absolute chef’s chef and highly respected culinary figure, Howard has been the head chef and co-owner (with Nigel Platts-Martin) of The Square since its opening in 1991. Prior to joining The Square, Phil worked with Marco Pierre White at Harvey’s, Simon Hopkinson at Bibendum. He started his career at Roux Restaurants having changed tack following the attainment of a degree in Microbiology at Kent University.

Howard’s bespoke menu for King George Friday and Saturday will include of A Tasting of Cornish Mackerel (Great British Menu 2012), a herb crusted saddle of lamb with gem hearts, glazed carrots and minted sweet and sour jellies, and a soup of strawberries with champagne jellies and elderflower, to echo the quintessentially British atmosphere of the three-day race meeting.

In addition to world class racing and hospitality offerings, racegoers at the King George Weekend can enjoy a host a of bars and sublime entertainment including acrobats, harpists, old fashioned swing bands, champagne cocktails and afternoon teas with Royal Footmen.

Juliet Slot, Commercial Director of Ascot Racecourse, said: “We are delighted to welcome Phil Howard to the King George Weekend this year. Phil’s beautifully crafted food will be an exciting addition to our most prestigious restaurant The Parade Ring. We want to create very special occasions for all our customers and raise the standard on the culinary experience here at Ascot. This meeting is one of our premier racing weekends and we’re thrilled to be working with Phil to deliver a menu to match.”

Phil Howard said: “I am very much looking forward to coming to deliver this menu at The King George Weekend in July. Some of Britain’s finest seasonal produce will be served in this elegant menu - with the aim, as is with all my cooking at The Square, to deliver great pleasure through harmony of flavour.”

In addition to Phil Howard’s new menu, Ascot Racecourse has a wide range of restaurants, bars and other concessions situated throughout the racecourse, catering for an array of different food and drink options, at different price points.

For more information about the King George Weekend, dining in the Parade Ring restaurant and Ascot racedays call 0844 346 0346 or go to www.ascot.co.uk.

Prices for Phil Howard’s menu in the Parade Ring restaurant start from £229 per person + VAT including a three course luncheon, private table and premier admission.

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