As Doncaster Racecourse prepares to celebrate the 250th running of the Betfred St Leger, preparations are well underway behind the scenes for one of the biggest hospitality events of the year. While racegoers look forward to world-class racing and an unforgettable atmosphere, months of planning are already taking place in the kitchens to ensure every guest enjoys an exceptional dining experience.
From developing new menus and sourcing the finest ingredients to coordinating thousands of covers across the Festival, every detail is carefully considered. Here, the Head Chef, Emmett Cassidy, shares an insight into the menu planning process, the inspiration behind this year's dishes, and what it takes to prepare for one of Britain's most prestigious racing festivals.
Planning For Menus.
"If I was to say that I'm already thinking about the menus for 2027, you'd probably think I was getting ahead of myself. I normally start noting down and jotting ideas as they come to mind throughout the year, before working out whether they'll actually work in practice.
Menu planning is a year-round process rather than something that starts a few months before the event. Inspiration can come from anywhere, whether it's seasonal produce, a new cooking technique, a flavour combination or a local ingredient. By making notes throughout the year, ideas can be revisited, refined and developed into dishes that are both exciting and practical for service.
One of my most important points is that the menus should have a very broad appeal to all our customers at the different price points. From the Home Straight to Conduit Suite, we get two very different types of customers in these areas.
Every hospitality experience should feel appropriate for the guests enjoying it, whether they're dining in the Home Straight Restaurant or experiencing our premium Conduit Suite. Understanding those different audiences is essential when creating menus that deliver quality, consistency and enjoyment across every hospitality offering. Never try and make the menus all "Chefy", it won't work!
The focus is always on producing food that guests genuinely want to eat. Whilst presentation and quality are important, the dishes must remain approachable, recognisable and enjoyable for a wide range of customers. Creating food that is overcomplicated simply doesn't work in this environment. I must be mindful of people's abilities and whether we can reproduce something times 2000 portions, for example.
Every dish has to be achievable on a large scale whilst maintaining the same high standards. It's one thing creating a beautiful plate for a handful of guests, but quite another producing thousands of portions with consistency, quality and attention to detail. Practicality is always considered alongside creativity.
The menus must be costed and dates agreed for tasting, usually the "Home Straight" menu and the "Conduit Suite" menu. The tasting is hosted by Rachel Harwood, Rob Warren and Nikki Griffiths, and their thoughts and views on the tastings are always very important and appreciated. They're very good at thinking and asking where a dish in the restaurant would work. So far, I've been extremely fortunate with my tastings and not much has gone back to the drawing board for a rethink or tweaks. From this tasting, all of the other menus are derived.
Once the initial menus have been created, every dish is carefully costed before tasting dates are agreed. These tastings are an important part of the planning process, giving everyone the opportunity to experience the dishes exactly as our guests will. The feedback received is invaluable, helping to ensure every menu works operationally as well as delivering the best possible guest experience. Once the Home Straight and Conduit Suite menus have been signed off, the remaining hospitality menus are developed from these foundations.
One of the most enjoyable aspects of menu creation is showcasing Yorkshire's fantastic produce alongside flavours from around the world. Local ingredients remain at the heart of many dishes, celebrating the region's heritage through products such as Rhubarb, Liquorice, Parkin Cake and Cheeses supplied by Cryer & Stott. At the same time, global influences help keep the menus fresh, exciting and contemporary, creating dishes that appeal to a wide audience whilst still reflecting the identity of Doncaster Racecourse. I think this year’s menus offer something for everyone and demonstrate dishes that have influences from across the globe, such as the 'pan-fried scallops with the coconut curry and sea vegetable and herb'."
My Favourite Dishes.
"One of my favourites is the Pigeon Dish as a starter, but I also particularly like one of the main courses which is the Rib of Beef, which is in The Home Straight menu and the hospitality menus at this year’s Betfred St Leger Festival. My favourite element of the dish is the braised beef cheek, as I like using cuts of meat which are cooked a lot harder but then take on a great flavour."
Being Involved In The 250th St Leger.
"I am very excited to be involved in the 250th year hosting the Betfred St Leger Stakes here in the heart of Doncaster. To be part of such a significant milestone is a real privilege. The Betfred St Leger Festival is already one of the highlights of the racing calendar, and celebrating the 250th year of the St Leger Stakes makes this year's event even more special for everyone involved. I think the festival will be exciting, and I’m looking forward to cooking some great food.
Creating memorable food experiences is a huge part of what makes the festival so special, and there is a real sense of pride in serving thousands of guests during one of the biggest weeks of the year. In the build-up to the festival we normally have EHO visit us, staffing must be organised, orders arranged and planned, maintenance issues dealt with, standby plans and booking accommodation are but a few of the things to be covered.
Months of planning go into ensuring everything runs smoothly once race week arrives. Behind the scenes there are countless moving parts, from environmental health inspections and recruitment to supplier orders, stock management, equipment maintenance, accommodation, contingency planning and logistics. Every detail is carefully considered to make sure the team is fully prepared to deliver an exceptional hospitality experience throughout the festival."
- Emmett Cassidy
Celebrate the 250th running of the Betfred St Leger Festival in style with one of our exceptional hospitality experiences. Whether you're entertaining clients, celebrating with friends and family or simply looking to enjoy the festival from the very best seats in the house, our hospitality packages combine world-class racing with outstanding food and first-class service.
With demand expected to be high for this historic milestone, we recommend securing your place early to avoid disappointment. Click here to explore our range of hospitality experiences and join us for an unforgettable Betfred St Leger Festival at Doncaster Racecourse.
