Raymond Blanc designs Ascot menu fit for royalty

Raymond Blanc has designed a menu to be served at this year's Royal Ascot thanks to a partnership with renowned food experts and event caterer rhubarb. The two-Michelin-starred chef joins the likes of Tom Kerridge and Atul Kochhar, who are both set to head up fine-dining experiences at the iconic horse races.

The favourite French chef, who owns the famous Oxfordshire Le Manoir aux Quat'Saisons and 20 brasseries across the country, and who has penned numerous cookbooks and heads up the Raymond Blanc cookery school, said that creating the menu "is a fantastic privilege".

He is no stranger to cooking for royalty – Raymond cooked for the Queen Mother when she visited Le Manoir aux Quat'Saisons – and when he first went to Ascot, it was as the much-loved late royal's guest. "I have many fond memories of this glorious occasion," he added.

Canapés, a four-course lunch, wines, and an afternoon tea will be served throughout the five days of Royal Ascot, between 17 and 21 June in a limited number of private boxes overlooking the race course.

Guests shan't be left wanting for anything; each box will have a dedicated chef, waiter and hostess or butler.

The menu will take its cues from the kitchens and gardens of the two Michelin-starred Le Manoir aux Quat'Saisons and "celebrate Britain's fantastic summer produce".

Tuna with soy lime jelly, beef tartare with smoked mayonnaise, and goat curd on oat biscuit with a honey and black olive crumb are just some of the canapés.


The lunch menu, meanwhile, kicks off with an amuse-bouche before moving on to Salmon tartare, cucumber ribbons, horseradish crème fraiche for starter and seared beef fillet, braised Jacob’s ladder, potato and truffle gratin, red wine essence for the main.

English strawberry and rhubarb crumble with mascarpone ice-cream is to be served as the dessert and a selection of artisan cheeses will round off the meal, which comes with the price tag of £375 per person excluding VAT.

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