Jockey Club Catering is set to cater for 150,000 race-goers at the Randox Health Grand National Festival at Aintree Racecourse, which continues until tomorrow, 14 April.
This year Jockey Club Catering’s operations are bigger than ever: 2,000 catering colleagues, recruited from the local area, have taken part in over 4,000 hours of training and a further 200 chefs are preparing 12,000 fine dining hospitality lunches.
Show-stopping menus have been created across hospitality and public areas with a focus on seasonality and ingredients sourced from the North West’s local larder.
The scale of this year’s event will see Jockey Club Catering serve (an estimated):
1,500kg of British beef sourced from Ladymoor Farm, Staffordshire
1,500 Best of British cheese boards
3 tons of potatoes
26,000 cups of specially blended Grand National coffee roasted by Crosby Coffee
430 metres of temporary bar counters (the length from the final fence to the finish line of the Grand National)
Jockey Club Catering will be fundraising for local charity partner, Claire House Children’s Hospice and is hoping to raise more than £10,500 over the course of the three day event.
Nick Campbell, Managing Director – Jockey Club Catering, commented, “The Randox Health Grand National is a highlight of the UK’s sporting calendar with an unparalleled history and identity. We have worked closely with local suppliers and our supremely talented team at Aintree to create an exceptional offering that will enhance the guest experience over the three days of the festival. ”
Jockey Club Catering is a joint venture between The Jockey Club, the largest commercial group in British racing, and Compass Group UK & Ireland. The partnership was launched in 2009 with the aim of providing premium quality catering at all 15 of The Jockey Club Racecourses.