Twice Michelin Starred Chef Philip Howard will be creating an exclusive menu for one of Ascot’s most important race meetings this year, the King George Weekend (25-27 July). The menu will showcase modern British classics reflecting the spirit of the King George Meeting, and feature Howard’s famous Cornish mackerel dish that was awarded first place in the starter category in the Great British Menu 2012.
Chef’s chef and highly respected
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, and 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.
Menu for King George Friday and Saturday
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.
Exciting addition to The Parade Ring
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 click here