CONFERENCE & EVENTS MENUS - Jockey Club Venues · 2018-06-27 · we create amazing food for...

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

CONFERENCE & EVENTS

MENUS


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.




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


Networking Breakfa s t• Mini bacon rolls

• Powters Newmarket sausage rolls

• Fruit skewers

• Pain aux raisin

• Pain au chocolat


B R E A K FA S T





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



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)



Sandwiche s , Cri sp s and Frui tChoice of:

• Deli rolls (3pp) or wrap selection (3pp) or Chefs sandwiches (6 corners pp)

• Kettle chips



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


(Included in the Classic Day Delegate Package)

L U N C H



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



DessertsSelection of mini tray bake desserts (1pp)

• Chocolate brownie, bakewell tart, caramel shortcake





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


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


Included in the Classic & Premier Day Delegate Package

H OT & C O L D FO R K B U F F E T





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





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



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)






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:



• 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:



• Bread rolls selection

Dessert• Sliced fruit platter

Minimum of 50 covers, hire of BBQ is included

B B Q s





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


• Tomato, red onion and coriander salad


• 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




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







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







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




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





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



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

Wines , v intage s and ABVs are subjec t to change .



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




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


For more information and to discuss your event please contact

the Jockey Club Dining events team on 01242 541599

[email protected]

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


To book your event, please call our Conference and Events Team

on 01638 675 300 or email [email protected]

NEWMARKETRACECOURSES.CO.UK

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CONFERENCE & EVENTS MENUS - Jockey Club Venues · 2018-06-27 · we create amazing food for...

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