Royal Ascot unveils fine-dining line-up for 2018

Raymond Blanc, Phil Howard and James Tanner will be joined by Adam Handling and Simon Rogan

Images courtesy of Ascot

A talented line-up of leading British chefs will be on hand to serve up a memorable gourmet experience at Royal Ascot this June. Raymond Blanc, who is celebrating his fifth anniversary at the quintessentially British event, will be joined by Phil Howard, James Tanner and the Royal Ascot debutants Adam Handling and Simon Rogan, while the pastry chef Claire Clark will collaborate with Ascot’s Gemma Amor and Ben Dutson to create a truly exquisite afternoon tea. 

From left: James Tanner, Adam Handling, Ben Dutson, Gemma Amor, Dan Inniss-Fitzhugh, Raymond Blanc, Adam Johnson

Visitors to the Panoramic Restaurant in the Royal Enclosure will dine from a tailored menu of beautifully executed French dishes by Raymond Blanc, while those who book a table at the Queen Anne Enclosure’s restaurant On5 can expect to enjoy Phil Howard’s superb modern-British cuisine. Brasserie-style cooking from James Tanner will be on offer at the walk-in Queen Anne Kitchen, with on-the-go options available from the Burger Kitchen.

A lobster dish by Raymond Blanc

New to Royal Ascot is Adam Handling, best known as the chef behind The Frog, whose new Scottish-inspired restaurant concept The Balmoral will offer a more relaxed approach to fine dining. Completing the stellar line-up is the two-Michelin-starred chef Simon Rogan, who will bring his complex, cleverly crafted dishes to the Royal Enclosure.

The view over the racecourse from a private box at Ascot

Of course, no day at the races is complete without afternoon tea, and this year Claire Clark has come on board to design a classic menu with a contemporary twist, featuring sandwiches, freshly baked scones and delicious patisseries ranging from raspberry mille-feuilles to coffee éclairs, all served with loose-leaf teas and Champagne Bollinger. 

Royal Ascot runs from 19 to 23 June. To book a Fine Dining experience, ring 0844 346 3000 or visit the website.



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