From the perfect brunch recipe, to stealing the show on Chritmas Day with a Chocolate Fondant. Our Head Chef's have shared some incredible recipes for you to impress this festive season.
Festive recipes
Beetroot Cured Salmon
A fresh salmon fillet is cured over a few days with added beetroot to give it colour and depth of flavour.
Perfect for Brunch lovers
Head Chef Warren O' Connor shares one of his favourite breakfast and brunch dishes; Scrambled egg, smoked salmon on a toasted English muffin.
Confit Sea Trout
The recipe is for a sea trout fish starter that is served with pink lady apples, tarragon mascarpone, toasted walnuts, fennel and celery. Flavours that are reminiscent of a “Waldorf” salad.
Roasted chestnut & brie arancini balls
Arancini are very versatile you can make sweet, savoury and any flavour you fancy also you can serve them as a starter or a canape. I’m doing a Christmas themed arancini balls packed with seasonal flavours.
All in Brunch Sausage Roll
Created by our Frazer Wilson, Director of Culinary at The Jockey Club Catering, this is the ultimate picnic must-have.
Roast sirloin and crunchy roast potatoes
Head Chef Warren O' Connor explains how to enhance your Sunday roast with this tasty sirloin dish.
Belgian Chocolate Fondant
The chocolate fondant is a favourite in the O’Connor household, particularly at this time of year. This rich chocolate dessert is both warming and comforting.
Grasmere Style Gingerbread
Although home baking may not be as in vogue as the last lockdown this recipe is worth raiding the larder for once more!
From our Kitchens to Yours
Our chefs know how to cook! Feeding nearly 2 million racegoers a year, from fine dining to street food is quite a challenge, but they rise to it every time. We asked them to come up with some of their favourite recipes for you to cook at home.
We would love to see and share your culinary creations so please do share on your social media and tag @TheJockeyClub.
MEET THE CHEFS
Alistair Coe
Head Chef at Carlisle Racecourse
Lawrie Jeffries
Head Chef at Warwick Racecourse
Warren O'Connor
Head Chef at Cheltenham Racecourse
Mac 'N' Cheese
Try Badger’s deliciously tasty Mac ’n' Cheese recipe, using its Twice Tangled IPA for a subtle twist on this comforting classic.
Beetroot Cured Salmon
Head Chefs Warren O'Connor and Lawrence Jeffries bring us a Christmas favourite this week, the perfect starter for the Festive period.
Escalope of Turkey
Lawrie Jeffries Head Chef at Warwick has the perfect Winter dish Escalope of Turkey.
Mars bar and Beetroot Chocolate Brownie
Adding beetroot to a moist brownie creates an earthy flavour but also adds depth and a glossy texture.
Christmas Cocktails
Christmas wouldn’t be Christmas without cocktails! These indulgent delights are sure to make the occasion feel extra special. Easy to make using simple ingredients, here are some crackers to try….
Roasted chestnut & brie arancini balls
Arancini are very versatile you can make sweet, savoury and any flavour you fancy also you can serve them as a starter or a canape. I’m doing a Christmas themed arancini balls packed with seasonal flavours.
Braised shank of Herdwick lamb
This weeks recipe is the perfect comfort food recipe for winter from our Senior Sous Chef, Lawrie Jeffries,
Deep fried Hake In Beer Batter
Head Chef Warren O'Connor brings us one of the ultimate food pairings this week. A take on the traditional Fish and Chips.
Winter Pear Charlotte
Senior Sous Chef Lawrence Jeffries serves up a classic winter pudding with a delicious Whiskey Custard - delicious!
Thai Pumpkin & Coconut soup
The perfect lunchtime warmer brought to you from Head Chef Warren O'Connor.
Smoked Haddock Fish Cakes
This delicious recipe is a bit different from a traditional cod or salmon recipe.
Roast sirloin and crunchy roast potatoes
Head Chef Warren O' Connor explains how to enhance your Sunday roast with this tasty sirloin dish.
Scotch egg with a twist
Head Chef Warren O' Connor takes us through how to make his favourite snack.
Perfect for Brunch lovers
Head Chef Warren O' Connor shares one of his favourite breakfast and brunch dishes; Scrambled egg, smoked salmon on a toasted English muffin.
Chocolate Fondant & Whipped Cream
DESSERT
Head Chef Warren O' Connor, takes us through how to make his favourite dessert Chocolate Fondant with whipped cream - warning, it is extremely yummy!
Braised RIB
Head Chef Warren O Connor brings us one of his autumn favourites.
Summer Recipes
Virginia Coates brings some delicious recipes for this Summer which pairs well with a glass of Coates & Seely sparkling wine.
Gin Strawberries & Custard Creams
Another creation from Frazer Wilson, Director of Culinary at The Jockey Club, this sweet treat is just for the adults.
Crispy Crackling Pork & Fruity Couscous
Created by our Frazer Wilson, Director of Culinary at The Jockey Club Catering, this is the ultimate Sunday lockdown roast.
Chocolate Tart
A sweet treat for the weekend.
Lemon Drizzle Cake
A tasty treat with minimal ingredients!
Flapjacks
A simple store cupbord recipe, the perfect accompliment to that afternoon cup of tea.
Fish Stew
Bring that holiday feeling home with this seafood dish.
It's Picnic Time!
Created by our Frazer Wilson, Director of Culinary at The Jockey Club Catering.
The Pressed Picnic Sandwich makes a delicious, al fresco dining favourite!
All in Brunch Sausage Roll
Created by our Frazer Wilson, Director of Culinary at The Jockey Club Catering, this is the ultimate picnic must-have.
Frazer's Onion Soup
Our Culinary Director Frazer Wilson recommends one of his favourite recipes.
Clapshot and Sausages with Caramelised Onion Gravy
Sausage and mash, with a twist. This hearty plate of food is perfect those long winter nights.
Tomato & Basil Soup
A truly delicious lunchtime favourite full of flavour and goodness