The Royal Ascot 2019 chefs came together to present their food concepts to one another in front of a select audience at the London Underground Cookery School on Tuesday 8th February. 

Each chef took to the stage to demonstrate a dish of choice from their new menus that will be served at the Royal Meeting, Tuesday 18th to Saturday 22nd June 2019.

To kick off, James Tanner served guests savoury canapés to illustrate his food concept that will be on offer at the Queen Anne Kitchen and Gourmet Burger Pod, before Raymond Blanc OBE took to the stage and prepared a delicious Scorched Mackerel, Horseradish Tartare and Pickled Vegetable dish.

Next up, Toby Burrowes, Head Chef of Elystan Street, marvelled the group presenting a Fillet of Cod with Garlic Leaf Pesto, Field Mushrooms, Parmesan Gnocchi & Parsley, on behalf of Phil Howard.

The next demonstration was with Simon Rogan who created a delicious Short Rib of Beef, Pickled Mushrooms, Confit Potatoes and Watercress ensemble. Presenting dessert was Ollie Dabbous, with Raymond Blanc OBE cheering him on from the side-lines as his former mentor, while he served Lemon Verbena Posset with Summer Fruits & Blossoms.

To close, Eric Lanlard talked through his Royal Ascot Afternoon Tea with guests enjoying a selection of mouth-watering sweet treats including British Strawberry Tart Royal, White Chocolate and Passion Fruit Éclair and Violet & Raspberry Macarons.

In Summary:

  • Eight Michelin Stars collectively make 2019 the most illustrious Royal Ascot Fine
  • Dining line-up ever
  • HIDE’s Ollie Dabbous to make his Royal Ascot debut in The Balmoral
  • Raymond Blanc OBE returns to play pivotal role
  • Simon Rogan returns to the Royal Enclosure Gardens for a second year
  • Phil Howard headlines ON 5 once again
  • Eric Lanlard makes his debut, presenting Afternoon Tea at Royal Ascot
  • James Tanner returns to the Queen Anne Enclosure for a third year



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