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V E G E T A R I A N G L U T E N F R E E H E A LT H Y O P T I O N S
CONFERENCE & EVENTS
MENUS
V E G E T A R I A N G L U T E N F R E E H E A LT H Y O P T I O N S
We take our food pretty seriously at The Jockey Club…
Our Regional Head Chef Damian Adams and his team cook with fresh local ingredients wherever possible.
Using suppliers such as Powters of Newmarket for our sausages and beef burgers as well as ice cream
from Criterion Ices, who are based just 25 miles away from the racecourse. The jam we use for our
afternoon tea is from Tiptree.
Chef Damian and his team write menus with seasonal ingredients in mind and actively promote the use of
British produce. We support the UK and Irish agricultural industry through our local and regional sourcing
activities. Through supplying Life Water at its events, Jockey Club Catering is helping to fund clean drinking
water projects around the world and has now built three wells changing the lives of 2,765 people
Bread
Over 70% of our bread and baked goods come from Barkers Bakery, who are 14 miles from the venue.
Fish
Jockey Club Catering are committed to the Sustainable Cities Fish Pledge, hook, line and sinker.
We buy, serve and promote only sustainable fish at all our venues across the UK.
Eggs
All our eggs are free-range from Oakland Farm, in Shropshire.
Fruit and Veg
Up to 70% of fruit and veg is sourced from within the UK, throughout the year,
and we change our menus to reflect seasonality.
Cheese
Our cheeses are supplied by Harvey and Brockless Fine Food Company who source
selected cheese from various regional artisan producers for Newmarket including
Baron Bigod from Fen Farm in Bungay, Suffolk.
Our Commitment
We will not buy products that do not adhere to the ‘Five Freedoms’ concept proposed by the
Farm Animal Welfare Council (FAWC) on the protection of animals kept for farming purpose.
DAMIAN ADAMSH E A D C H E F
Food has always been my passion. My work ethic started as
a youngster by working in kitchens and it didn’t take me long
to work alongside the chefs and start learning and creating.
My enthusiasm for food led me onto college and since then
I have worked at a variety of establishments including pubs,
hotels, restaurants, holiday parks and sporting venues from
the UK to Australia.
I started at Newmarket Racecourses after travelling in
Australia in 2003. I ran the Bistro before progressing to
become Production Chef, then Sous Chef, and eventually
I became Head Chef in 2008. During my time at Newmarket,
I have cooked for numerous high profile clients – Sir Alex
Ferguson, Kylie Minogue and Prince William, to name a few.
My ideal menu would be shellfish to start, followed by a good
aged fore rib of beef with all the trimmings and a hot dessert
with fresh custard; something like an apple tart to finish.
Not forgetting the cheese and port!
On my days off, I love to entertain and cook for friends.
In particular hosting a BBQ. It is an ideal way to try out some
of my new creations.
I strive to achieve success through high standards of food
and happy team morale. It is important to me that creativity
and standards of food are always being challenged.
The Chefs
ADAM SMITHS O U S C H E F
I started my culinary career front of house as a silver service
waiter in a large country hotel before making the switch to
the kitchen in the early 90s at a small boutique rosette
hotel on the outskirts of Ipswich. In order to gain valuable
experience and knowledge and to try my hand at different
styles of cooking, I moved around over the next few years,
honing my skills in fish restaurants, traditional pubs and fine
dining restaurants.
In 1997 I began an enjoyable 5 years working for Centre Parcs
where, I worked my way round all of the different restaurants.
In 2006, I moved into the field of Conference & Events and
in 2009 I moved back to Suffolk to become the Head Chef
of a local gastro pub specialising in fresh, local, homemade
cuisine from curing and smoking fish and cheeses to
butchery and freshly made sausages.
I joined Compass Group in 2011 as Sous Chef at Newmarket
Racecourses where, with the help of an incredible team,
we create amazing food for racegoers and our ever increasing
conference and events customer base. During my time here,
I have found a love of wild food and have incorporated
locally foraged ingredients into our menus.
V E G E T A R I A N G L U T E N F R E E H E A LT H Y O P T I O N S
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Hot Engl i sh Breakfa s t• Powters Famous Newmarket sausages
• Grilled Suffolk back bacon
• Sautéed button mushrooms
• Scrambled egg
• Hash brown
• Grilled tomato
• Baked beans
• Toast, Tiptree jams and butter
• Tea, coffee, fruit juice
Continenta l Breakfa s t• Danish, croissants, muffins, pain au chocolat
• Continental meats and cheeses
• Natural yoghurt with fresh berries
• Tea, coffee, fruit juice
Networking Breakfa s t• Mini bacon rolls
• Powters Newmarket sausage rolls
• Fruit skewers
• Pain aux raisin
• Pain au chocolat
• Tea, coffee, fruit juice
B R E A K FA S T
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We serve Brew Tea and Rainforest Alliance filter coffeeIncludes filtered water and mints on tables
Premier Package• Arrival tea/coffee served with bacon rolls (other dietary options available)
• Tea/coffee and biscuits or sliced fruit served mid-morning and mid-afternoon
• Finger Buffet Selector, tea & coffee
Classic Package• Arrival tea/coffee and biscuits or sliced fruit
• Choice of: sandwich buffet, jacket potatoes or fork buffet (all with sliced fruit), tea & coffee
Half Day Package• 2 x tea/coffee and biscuits or sliced fruit
• Choice of: sandwich buffet, jacket potatoes or fork buffet (all with sliced fruit)
Upgrade your arrival refreshments with 1 of the following in place of biscuits:
• Danish pastries
• Bacon rolls (other dietary options available)
• Change your biscuits for freshly baked cookies
Upgrades• Danish pastries
• Bacon rolls (other dietary options available)
• Freshly baked cookies
• Classic sandwich buffet to Premier Finger Buffet
• Additional items with your buffet available
DAY D E L E GAT E PA C K A G E S
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Sandwich Buf f e tSelect 3 options from the Chefs selection sandwiches or deli selection rolls (Please see options on page 16)
• Newmarket Powters’s traditional cocktail sausages with honey mustard glaze
• Seasoned potato wedges, sour cream and sweet chilli dip
• Sliced finger fruit
Minimum of 10 covers
Heal thy Sandwich Buf f e tWrap selection (3pp)
• Lemon and herb piri piri marinated chicken breast skewer
• Mixed vegetable crudités and dips
(houmous, guacamole and salsa dips)
• Sliced finger fruit
Minimum of 10 covers
Sandwiche s , Cri sp s and Frui tChoice of:
• Deli rolls (3pp) or wrap selection (3pp) or Chefs sandwiches (6 corners pp)
• Kettle chips
• Sliced finger fruit
Minimum of 10 covers
Jacke t Potato LunchJacket potato with a choice of 3 fillings
Filling options:
• Tuna mayonnaise, coronation chicken, coleslaw,
cheese, baked beans, chilli con carne
Served with:
• Mixed leaf salad and sliced finger fruit
Minimum of 10 covers
(Included in the Classic Day Delegate Package)
L U N C H
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N O S A N DW I C HF I N G E R B U F F E T
Selection of salad pots (1pp)• Flaked salmon and pink peppercorn mayonnaise salad pot, pickled cucumber and baby leaf salad
• Cherry tomato and mozzarella salad pot, shredded basil and roquette
• Mixed vegetable crudités and dips (houmous, guacamole and salsa dips)
• Homemade goat’s cheese, red onion and basil tartlet
• Powters Newmarket traditional cocktail sausages with honey mustard glaze
• Lemon and herb piri piri marinated chicken breast skewer
• Seasoned potato wedges, sour cream and sweet chilli dip
DessertsSelection of mini tray bake desserts (1pp)
• Chocolate brownie, bakewell tart, caramel shortcake
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Hot Fork Buf f e tPlease choose 1 meat/fish item and 1 vegetarian option
• Rich creamy fish pie with cheesy mashed potato topping
• Chilli con carne, cumin yoghurt and rice
• Lasagne al forno, garlic bread and salad
• Slow cooked beef, thyme and onion pie, celeriac mash
• Roast salmon supreme, tzatziki, quinoa and mixed leaf salad
• Chargrilled chicken with basil pesto, new potatoes and mixed leaf salad
• Powters Newmarket sausages, mashed potato and red onion gravy
• Roasted vegetable lasagne, garlic bread and salad
• Five bean chilli and rice
• Baked puy lentil cauliflower cheese
Served with:
• Sliced fruit
Minimum of 50 covers
Cold Fork Buf f e t Menu Please choose 1 meat/fish item and 1 vegetarian option
• Rosemary and maple glazed Suffolk ham • Mediterranean mezze: prosciutto, salami, roquefort, shaved pecorino, balsamic onions,
sun-blushed tomatoes, marinated olives and cornichons
• Roasted garlic and herb chicken breast with grilled Mediterranean vegetables and lemon ailoi
• Cherry tomato, mozzarella and basil quiche
• Goat’s cheese and red onion tart
Served with:
• New potatoes, red onion and chive coleslaw, mixed leaf salad and sliced fruit
Minimum of 50 covers
Included in the Classic & Premier Day Delegate Package
H OT & C O L D FO R K B U F F E T
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Please select 3 flavours from the rolls/wraps/sandwiches (2 meat/fish and 1 vegetarian)Please also select 4 options from the hot or cold selection
Plus 1 dessertHealthy salads are optional additions
Homemade Deli Selection Rolls (3pp)• Egg mayonnaise and roquette on wholemeal
• Ham salad with mustard mayonnaise on poppy seed white
• Tuna and cucumber in chive crème fraiche on granary
Homemade Wrap Selection (3pp) • Prawn, light mayonnaise and roquette wholemeal tortilla wrap
• BBQ chicken and gem lettuce tortilla wrap
• Red pepper & jalapeno houmous, roasted vegetable wholemeal tortilla wrap
Homemade Chef ’s Selection Sandwiches (4pp) • Smoked salmon and cream cheese on granary
• Salt beef, roquette and sweet mustard mayonnaise on malted wheat-grain
• Mature cheddar cheese and pickle on thick white
F I N G E R B U F F E TSelector
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P R E M I E RPA C K A G E
Hot• Roasted vegetable skewers
• Homemade Powters Newmarket sausage roll with tomato chutney
• Crispy tempura battered king prawn with lemon mayonnaise dip
• Powters Newmarket traditional cocktail sausages with honey mustard glaze
• Black sesame salmon, yellow pepper and sweet chilli skewer
• Lemon and herb piri piri marinated chicken breast skewer
• Seasoned potato wedges, sour cream and sweet chilli dip
Hot Selection of Puff Pastry Pies (1 pie pp) • Mini chicken balti
• Mini roast vegetable
• Mini steak and Spitfire British ale
• Mini shepherd’s pie
Filled Crispy Potato Skins with BBQ Sauce (1pp)• Cheese and spring onion
• Cheese and bacon
Cold• Flaked salmon, pink peppercorn mayonnaise salad pot,
pickled cucumber and baby leaf salad
• Cherry tomato and mozzarella salad pot, shredded basil and roquette
• Hot and cold smoked salmon and soft herb pate, selection of croutes and bread sticks
• Homemade goat’s cheese, red onion and basil tartlet
• Mixed vegetable crudités and dips (houmous, guacamole and salsa dips)
• Hand raised pork pie and pickles
• BBQ chicken pancake rolls
F I N G E R B U F F E TSelector
Desserts• Sliced finger fruit
• Chunky fresh fruit skewers
• Salted caramel mousse with vanilla fudge
• Strawberries and cream panna cotta
• Selection of mini tray bake desserts (1pp): chocolate brownie, bakewell tart, caramel shortcake
• Limoncello stem ginger fool
• Rhubarb and custard crumble tart
Add on Healthy Salads (Minimum of 10 covers per bowl)
• Chargrilled chicken and cornbread salad, chilli, lime dressing
• Leafy Waldorf salad, light chive vinaigrette
• Cucumber, black olive, chilli and mint salad with
6 year aged balsamic olive oil dressing
• Roast beetroot, baby spinach, feta
cheese and orzo pasta salad
• Mixed leaf salad
• Red onion and chive coleslaw
(Included in the Premier Day Delegate Package)
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Choose 3 items from the meat/fish/vegetarian selection and 1 dessert
BBQ Se lec tor • Powters Newmarket sausages (2pp)
• Powters Newmarket burger 4oz
• Blackened cajun salmon
• Squid and mackerel burger
• Chicken and pepper kebab
• BBQ chicken
• Piri piri chicken
• Lamb shish kebab
• Corn on the cob
• Vegetable kebab
• Spicy bean burger
Served with:
• Red onion and chive coleslaw
• Mixed leaf salad
• Three tomato and basil salad
• Roast beetroot, baby spinach, feta cheese and orzo pasta salad
• Jacket potato
• Bread roll selection
Dessert• Strawberries and cream
• Homemade toffee cheesecake
• Fresh fruit salad and cream
Light BBQ • Powters Newmarket sausages (2pp)
• Powters Newmarket burger 4oz
• Spicy bean burger
Served with:
• Red onion and chive coleslaw
• Mixed leaf salad
• Bread rolls selection
Dessert• Sliced fruit platter
Minimum of 50 covers, hire of BBQ is included
B B Q s
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Ful l Hog Roas t Menu• Slow roasted leg of Suffolk pork
• Selection of rolls
• Sage and onion stuffing
• Apple sauce
• Vegetarian sausages
Served with:
• Roast beetroot, baby spinach, feta cheese and orzo pasta salad
• Mixed leaf salad
• Tomato, red onion and coriander salad
• Red onion and chive coleslaw
• Spring onion potato salad
Light Hog Roas t Menu• Slow roasted leg of Suffolk pork
• Selection of rolls
• Sage and onion stuffing
• Apple sauce
• Vegetarian sausages
H O G R OA S T
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Meat• Pulled ham hock press, quails egg, chilled pea and roquette, shaved pecorino
• Chicken, fire roasted pepper and chorizo ballotine
• Sticky sesame duck, smashed avocado, spring onion tortilla
Fish• Queen scallop and bacon jam (served hot)
• Cured salmon, compressed cucumber, caviar, champagne jelly and sourdough en croûte
• King prawn cucumber roll, brown crab cream cheese en croûte
Vegetarian• Smoked cheddar cheesecake, balsamic onion relish, frills mustard
• Parmesan polenta, blush tomato and goat’s cheese
• Pickled beetroot and oregano bruschetta (served hot)
CA N A P É S
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Please select 1 main and 1 dessert for your party
Mains• Pan seared chicken breast, tarragon mashed potato,
greens, wild mushroom, Madeira sauce
• Powters Newmarket 10oz sausage ring, braised red
cabbage, creamy mashed potato and red onion gravy
• Spiced chicken breast, Delhi tikka sauce, sag aloo,
chickpea, spinach and baby pepper
• Roast beef, thyme mashed potato, roasted swede,
glazed carrots, tenderstem broccoli, beef jus
• Baked cod, chorizo, fresh summer peas,
new potatoes, muscadet cream
Des ser t s• Limoncello cheesecake, lemon curd, candied lemon rind
• Sticky toffee pudding, toffee sauce, vanilla pod ice cream
• Passion fruit cheesecake, mango sauce, coconut, peppered pineapple
• Rich Rolo cheesecake
• Chocolate fondant pudding, vanilla ice cream
After Dinner• Tea and coffee
T W O C O U R S E D I N I N G B R O N Z E PA C K A G E
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Please select 1 starter, 1 main and 1 dessert for your party
Star ter s• Aromatic Asian broth, pork dumplings and bok choi
• Smoked duck, chicken and date ballotine, pickled girolles, mango, pea shoots
• Smoked salmon and crayfish pâté, pickled cucumber, radish, dill salad, mini bagel croute
• Hog roast and apple terrine, scrumpy apple jelly, baby apple, mustard mayonnaise
• Beetroot cured salmon, horseradish cream, rocket salad
Mains• Pan seared chicken breast, tarragon mashed potato, greens, wild mushroom, Madeira sauce
• Powters Newmarket 10oz sausage ring, braised red cabbage, creamy mashed potato and red onion gravy
• Spiced chicken breast, Delhi tikka sauce, sag aloo, chickpea, spinach and baby pepper
• Roast beef, thyme mashed potato, roasted swede, glazed carrots, tenderstem broccoli, beef jus
• Baked cod, chorizo, fresh summer peas, new potatoes, muscadet cream
Des ser t s• Limoncello cheesecake, lemon curd, candied lemon rind
• Sticky toffee pudding, toffee sauce, vanilla pod ice cream
• Passion fruit cheesecake, mango sauce, coconut, peppered pineapple
• Rich Rolo cheesecake
• Chocolate fondant pudding, vanilla ice cream
After DinnerTea and coffee
T H R E E C O U R S E D I N I N G S I LV E R PA C K A G E
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Please select 1 starter, 1 main and 1 dessert for your party
Starters• Sweetcorn soup, smoked maple bacon, pork popcorn
• Sticky Asian glazed pork belly, plum sauce, glass noodle and radish salad, stem ginger syrup
• Fish duo, trout mousse, lemon cured salmon, asparagus and watercress salad, pickled cucumber
• Smoked chicken, sweet potato and peppercorn terrine, bacon jam, chervil dressing
• Hot smoked cured salmon, crab potato salad, caviar and dill cucumber
Mains• Pan seared chicken, fondant potato, chestnut crumb, roasted fig, balsamic jus
• Duck breast, confit bacon cabbage, parsnip, buttered fondant, port jus
• Roast sirloin, parmesan crumb, butternut squash purée, truffle mashed potato, greens, red wine jus
• Sea bass and crispy prawn, noodles, sweet chilli peppers, bok choi, lemongrass, holy basil, coconut cream
• Roasted lamb rack, summer peas, pea purée, lemon fried mushrooms, mint potato cake, lamb jus
Desserts• Lemon torte, vanilla pod ice cream, lemon and poppy seed sponge, meringue shards
• Strawberries and cream, strawberry and champagne cheesecake, raspberry meringue
• Chocolate salted caramel, toffee popcorn, white and dark chocolate crunch
• Toffee apple crumble, toffee sauce, vanilla ice cream
• Lemon posset delice, spiced orange, ginger biscuit
After Dinner• Tea and coffee
T H R E E C O U R S E D I N I N G G O L D PA C K A G E
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Please select 1 starter and 1 main 1 dessert as vegetarian options
Starters• Persian onion soup, cauliflower pakora, saffron dressing, micro coriander
• Mushroom, leek and ricotta strudel, port wine red onions, chestnut purée
• Lightly spiced dhal croquette, fennel and coriander salad, saffron yoghurt, mango syrup
• Goat’s cheese and hazelnut croquette, baby beets, mint jelly
Mains• Chestnut mushroom arancini, celeriac purée, quince jelly, garlic and parsley ceps
• Cous cous and feta bon bons, courgette, peppers, coriander, toasted cumin and pumpkin seeds
• Lentil and cauliflower cheese pie, tenderstem broccoli, red onion, roast potatoes
• Beetroot risotto, crispy goat’s cheese parcel, romanesco cauliflower and beetroot crisp
D I N I N G PAC K AG E S V E G E TA R I A N O P T I O N S
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Fine White Wine
Meursault Cuvée Charles Maxime Latour Giraud
Burgundy, France
Nutty, toasty oak adding the depth and richness to the citrus,
apple and melon fruit. This complex Chardonnay has stunning
length of flavour on the finish.
Cloudy Bay Sauvignon Blanc
Marleborough, New Zealand
The trailblazer of the classic Marlborough style: explosive aromatics,
heaps of gooseberries and layers of ripe guava and tropical fruits.
Sancerre Les Chasseignes Domaine Fouassier
Loire, France
A light, delicate organic white wine, with aromas and
flavours of citrus fruits and gooseberry.
Fine Red Wine
Nuits St Georges Domaine Jean Chauvenet
Burgundy, France
A wonderful Pinot Noir from its spiritual home in France:
deliciously perfumed aromas and flavours of red berry fruits,
with some earthy notes and a touch of liquorice.
Tabula Ribera del Duero Bodegas Tabula
Ribera Del Duero, Spain
Full-bodied and elegant with an abundance of dark fruits,
liquorice, cinnamon and toffee.
Brunello di Montalcino Castello Banfi
Tuscany, Italy
A top class, complex, full-bodied wine with notes of plum
and dark cherry, as well as some subtle notes of liquorice,
tobacco and leather.
F I N E W I N E L I S T
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White Wine
Bolney Estate Foxhole Vineyard Pinot Gris | Sussex, England
Refreshingly zesty with fragrant aromas of elderflower,
jasmine and pear.
Alto Bajo Sauvignon Blanc | Curicó Valley, Chile
Dry, crisp and easy-drinking with tropical fruit flavours and
more than a hint of gooseberry.
Petit Papillon Grenache Blanc | Languedoc Roussillon, France
Floral and aromatic, teeming with peach and pineapple.
Chablis Domaine des Marronniers | Burgundy, France
This brilliant medium-bodied Chablis has pure aromas and
flavours of green apples, lemons and limes, with just a whisper
of stony minerality.
Voltolino Gavi | Piedmont, Italy
This is a fantastic example of Gavi, with floral aromas and
intense white and citrus fruit flavours.
Bush Telegraph Pinot Grigio | Murray Darling, Australia
Tipped by many as an odds-on favourite, this wine has
plenty of crisp, green fruit notes such as apple and lime.
Montagny 1er Cru Domaine Alain Roy | Burgundy, France
This beautifully bred Montagny is vivacious and opulent,
with a bouquet of summer flowers.
Valdivieso Single Valley Lot Chardonnay | Aconcagua Valley, Chile
Elegant and soft, light peach and honey with some mineral
overtones and a hint of creamy vanilla.
The Wine-Farer Series Chenin Blanc | Stellenbosch, South Africa
Full of bright, fresh fruit flavours with hints of rose water,
lychees and passion fruit.
Red Wine
Mâcon Rouge Domaine Dupré | Burgundy, France
Light-bodied with soft, elegant tannins. Smooth and refreshing flavours
of red cherry, strawberry and a touch of dark candied raspberry.
Alto Bajo Merlot | Central Valley, Chile
Lovely and smooth, with darks fruits and a touch of mocha coffee
and chocolate.
Castillo Viento Rioja Crianza | Rioja, Spain
Juicy, easy-going Rioja, which is always a winner. A lightly perfumed
nose and soft raspberry, strawberry and red cherry fruit flavours.
Argento Selección Malbec | Mendoza, Argentina
Full-bodied with dark fruits, chocolate and notes of spice and
pepper, this is a punter’s friend.
The Wine-Farer Series Shiraz Viognier | Stellenbosch, South Africa
Rich, dark red berry fruit on the nose, with a hint of spice, followed by
classic peppery notes on the palate.
Lorosco Reserva Merlot | Central Valley, Chile
This ultra smooth and juicy Merlot is a dead cert with jammy plum
and dark fruits, with lashings of mocha coffee and chocolate.
Catena Appellation Vista Flores Malbec | Mendoza, Argentina
Rich and full bodied with delicate floral notes, with a hint
of leather and spices.
Stone Barn Cabernet Sauvignon | California, USA
A real favourite, this full-bodied wine really packs a punch
with flavours of blackcurrants and hints of cedar wood.
W I N E L I S T
Wines , v intage s and ABVs are subjec t to change .
Menu i t ems subjec t to change based on s ea sonal avai labi l i t y
V E G E T A R I A N G L U T E N F R E E H E A LT H Y O P T I O N S
Rosé Wine
La Maglia Rosa Pinot Grigio Blush
Veneto, Italy
An off dry and refreshing rosé with a fruity and slightly floral nose.
Château Léoube Rosé de Léoube
Provence, France
This very classy, elegant Provençal rosé has a soft mouthfeel,
with flavours of pineapple, wild strawberries and red berries.
Champagne And Spark l ing
Moët & Chandon Rosé NV
Moët & Chandon Imperial NV
Pannier Brut NV
House Champagne NV
Jeio Prosecco
Bes t Of Bri t i sh
Ridgeview Bloomsbury Brut
Sussex, England
A refined nutty and citrus nose with hints of melon and honey.
Beautifully balanced with crisp fruit freshness on the long finish.
Ridgeview Fitzrovia Brut Rosé
Sussex, England
A delicate pale pink colour, with some glorious raspberry
and redcurrant aromas, full of fresh fruit-driven flavours.
W I N E L I S T
Wines , v intage s and ABVs are subjec t to change .
For more information and to discuss your event please contact
the Jockey Club Dining events team on 01242 541599
www.jockeyclubdining.co.uk
JOCKEY CLUB DINING CREATES, DESIGNS AND DELIVERS OUTSTANDING EVENTS ANYWHERE.
WHETHER IT’S A WEDDING IN A FIELD, A PRODUCT LAUNCH IN AN OFFICE OR
A SUMMER GARDEN PARTY.
outstanding events anywhere
V E G E T A R I A N G L U T E N F R E E H E A LT H Y O P T I O N S
To book your event, please call our Conference and Events Team
on 01638 675 300 or email [email protected]
NEWMARKETRACECOURSES.CO.UK
BOOK TODAY