As you walk along Ascot High Street on a race day you can sense that something special lies ahead, on the morning of Saturday 20th February we knew there was. The Royal Ascot Fine Dining Lunch.
It was a bright sunny morning and the sun set the scene perfectly as we walked into Ascot Racecourse around the parade ring and into the concourse. Lunch was being held in the Panoramic Restaurant on the 6th floor so a short walk through the concourse busy with early race goers to the lift.
As you enter the Panoramic Restaurant the view from the top of the racecourse hits you straight away, it is very aptly named. Our host for the day was Juliet Slot, Ascot Racecourse’s Commercial Director who greeted us upon arrival as did a glass of Bollinger Champagne. Juliet was clearly looking forward to the day as were the other guests we spoke with on arrival, most of who like us had attended before and had a good idea of what was to unfold.
Pre-lunch guests were treated by a selection of Canapés by Rhubarb…
- Butter shortbread with Parmesan, thyme, rosemary and Gruyere Cheese
- Aged cheddar and caraway cheese straws
- Goat’s cheese rolled in ash, fig purée and honeyed pecan crisp
- Wild mushroom tarts with enoki, truffle oil and sea salt
- Warm smoked salmon and dill tarlet
- Black truffle arancini with black truffle mayonnaise
- Roasted filet of Japanese beef with a wasabi Hollandaise
- Slow braised rib of beef wrapped in lardo with truffled cauliflower puree
We just had to try them all and the Goat’s cheese rolled in ash, fig purée and honeyed pecan crisp was our favourite very much complimented by the champagne.
We took our seats at midday and before the first course we were in introduced to Colin Brown. A former National Hunt jockey best known for riding the famous steeplechaser Desert Orchid in 42 starts winning 17 times. Colin gave those that were going to have a flutter his guidelines for each race and several interesting insights to his days as a top jockey, we duly took notes.
Before lunch got underway Raymond Blanc took to the restaurant floor to speak about his work with Ascot Racecourse;
“All of my working life, I have strived for excellence and providing our guests with the best possible experience. I look forward to bringing my knowledge and my passion to the heart of Ascot. I am delighted to be working with the brilliant Ascot team to raise the bar even higher. Hosting the Panoramic Restaurant during the Royal Meeting is a real privilege and we’ll give race goers a memorable gastronomic treat. I am equally excited about the Service Academy that I will run in partnership with Ascot. I believe that the guests experience is as much about the service as it is the food. As it should be.”
The starter by Raymond Blanc was then served, Confit Salmon, Cucumber ribbons, Cauliflower and horseradish crème fraîche.
The salmon was cooked delicately and the texture was complimented by the cucumber and cauliflower, that had an interesting crunch to it and the horseradish crème fraîche. The salmon was also served with a selection of bread rolls that you had to fight hard to avoid eating too much of to save space for what was to come.
Raymond Blanc visited all tables between courses to discuss the dish and gauge reactions, he is passionate about feedback telling us that he has always throughout his career ‘listened’ to his customers. Raymond Blanc is a very engaging individual and shared some fond memories of his association with Ascot over the years with us including working for Queen Elizabeth The Queen Mother.
Then it was onto the main course, Spring lamb, artichoke, smoked ricotta, grelot onion and lamb jus by Ascot’s Executive Chef Gemma Amor. Executive Chef Gemma Amor has been a chef at Ascot Racecourse for almost 20 years. During the week of Royal Ascot Gemma leads a team of 300 chefs that serve 40,000 covers, all to an impeccable standard.
In the week of Royal Ascot alone Gemma is responsible for the delivery and execution of over 100 new menus, with an annual production of over 400 menus served to 500,000 customers.
The dish was rich and serious and the flavours big and uncompromising, there was a very generous helping of the spring lamb which was medium rare with a gorgeous consistent dark pink colour through each cut. The Pinot Noir from Bibendum Wine it was paired with complimented this dish well.
Dessert was Strawberries, Lemon Verbena, Brillat Savarin served by Phil Howard, sorry Raymond and Gemma but the best had been saved till last. The dish looks and sounds simple but had been put together with great skill and care, we just loved this dessert. The fruit was rich and the flavors strong yet dulcet with a fabulous savory after taste. It took some serious will power not to request a second helping.
Phil Howard, co-owner of two Michelin star The Square and winner of Great British Menu in 2012 will brining his love of home grown ingredients to create a spectacular summer menu throughout Royal Ascot this year. Phil returns to Royal Ascot after a very successful five days stint in 2015, where his dishes proved widely popular with racegoers.
Speaking with all the guests in the restaurant Phil Howard reflected on hosting ON5 at Royal Ascot this year:
“I’m really looking forward to being a part of Royal Ascot 2016, especially following the success of last year. Again, this year I will be using my interest in British ingredients to create a stunning menu to match the spectacle of a day at Royal Ascot. We have been growing our own vegetables within the grounds of Fulham Palace for a year now and using them at the Square is something I am very proud of. I am greatly looking forward to bringing them to the Royal Meeting this Year”
Anyone lucky enough to be dining within ON5 at the Royal Meeting this Year will undoubtedly look forward to his bringing them too.
So in summary…if you are attending Royal Ascot 2016 both the Panoramic and ON5 fine dining options will offer fine dining in a unique location at a unique event, a right Royal day out in our book.