ASCOT Racecourse has revealed a brand-new plant-based menu for racegoers to enjoy at Royal Ascot later this year.

Each chef in charge of a restaurant at the racecourse will create their own plant-based menus including Raymond Blanc, Phil Howard, Simon Rogan and Ollie Dabbous.

Sarmado Sibley from Raw Love Life has also created a range of menus that will be served at eight of the restaurants including the Lawn Club, The Gallery, The Old Paddock and The Pavilion, as well as all Private Boxes.

He said: “I’ve been working within plant-based food for more than 15 years, combining my Michelin star experience with cutting edge nutrition.

“I’m passionate about combining fine, fresh flavours with the power of superfoods and I’m beyond excited to bring a taste of this to Royal Ascot this year for the first time.”

Racegoers can savour dishes such as wild mushroom parfait, truffle bean salad and toasted hazelnut, salt baked celeriac and potato cake, gratin potato, heritage carrots and crispy kale.

Jonathan Parker, director of food and beverage at Ascot Racecourse, added: “We are constantly looking at ways to improve and evolve the food offering at Royal Ascot.

“It’s important to be progressive, in keeping with people’s natural inclinations these days, whilst maintaining an excellent standard at delivery. Ascot is a leading light in racecourse gastronomy and we work hard to make a day at Royal Ascot truly like nowhere else.

“Over the past 300 years, Ascot Racecourse has established itself as a national institution and food and drink plays a huge part. With a reputation of being the highlight summer event in society’s calendar, we are constantly evolving and enhancing the experience for racegoers and 2019’s Fine Dining really does set the bar high.”

Royal Ascot will be held from June 18 to June 22.

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