In a first for a Northern racecourse, the acclaimed celebrity chef Colin McGurran has created signature dishes to be enjoyed by race day diners at Beverley Racecourse in East Yorkshire.
Colin has worked closely with us here at CGC to bring his star quality to the popular The Attraction restaurant, which underwent a £700,000 extension and refurbishment just a year ago.
It means racecourse diners can enjoy a taste of the mouth-watering menu at Michelin-recommended Winteringham Fields while enjoying a great day out at one of Yorkshire’s leading leisure venues.
Colin, Chef Patron at the elite north Lincolnshire restaurant with rooms, joined our onsite catering team for Beverley Racecourse’s second meeting of the season to introduce racegoers to one of two signature dishes which will alternate through the season.
He said: “It’s been a long-term ambition for us to be involved with the racecourse and we’re delighted to be working together.
“The Beverley Racecourse brand and the Winteringham Fields brand work really well together, as they both represent quality. In fact, this brings together three great brands – CGC, one of the country’s best outside catering operators, one of the region’s leading restaurants and one of the best racing venues in the UK.
“It’s an opportunity for us to work together to create a fantastic experience for diners in The Attraction restaurant, which is a superb hospitality venue.”
Diners in The Attraction restaurant were able to feast on the special dish of roasted rump of lamb, confit belly, new season pea salad, red chicory, mushroom & truffle emulsion, prepared by our team of chefs under Mr McGurran’s direction.
Tim Wray, our Outside Catering Director said: “We see the association with Colin and Winteringham Fields as the start of a long relationship.
“We’re starting with signature dishes in the restaurant on race days and intend expanding that potentially to taster menus and also, possibly, to non-race day functions.”
Sally Iggulden, Chief Executive of Beverley Racecourse, said: “We’re delighted to be working with one of the country’s leading culinary stars and it was great to welcome Colin to the course.
“Our kitchen staff were really inspired by working with Colin and we’re all really proud to be associated with him and Winteringham Fields.
Colin took over Winteringham Fields in 2005 and has re-invented the restaurant as one of the country’s very best fine dining venues.He expanded the business, developing much of the property’s eight acres into a fully functioning farm and nursery, where Colin encourages his staff to take an active part in the cultivation and harvesting of their produce.
Sheep, pigs and chicken are kept to supply meat and eggs for the menu, while the vast majority of the restaurant’s herbs and vegetables are grown in the grounds. Anything that cannot be grown on site, such as beef and shellfish, are sourced as locally as possible, a philosophy the chef refers to as their “One-Mile Menu”. This is also part of CGC’s ethos, so when the opportunity to collaborate arose, it was the perfect fit.
As well as building upon Winteringham Fields’ long-established reputation as one of the North’s leading fine dining venues, Colin has become a familiar figure on television cooking programmes. He has appeared on Saturday Kitchen, Ramsay’s Best Restaurant and the Great British Menu, emerging as a winner in both 2012 and 2014.
Dining in The Attraction restaurant makes a race day at Beverley an even more unforgettable experience. The restaurant enjoys superb views of the racecourse and the historic Westwood from its position on the first floor of the Premier Enclosure and serves a varied à la carte menu as well as a luxury afternoon tea.