Sodexo saddles up for new racing season with fresh food & drink offering

Hamilton Park Racecourse

An elegant wine bar and a menu focusing on the best of Scottish food are being unveiled at Hamilton Park Racecourse at the first meeting of the 2016 season.

The Sodexo Family Raceday on Sunday 1st May, which is being sponsored by the venue’s hospitality and catering partner, will mark the opening of Red’s Wine Bar and see the launch of a new hospitality menu based on some of Scotland’s finest ingredients.

Featuring Shetland salmon and four-hour braised Scottish beef, the new menu will be served to guests in the luxury of the venue’s exclusive private boxes, or to those enjoying the social surroundings of Dukes Restaurant which overlooks the final furlong of the track.

David Trotter, Account Director at Sodexo Prestige Stadia & Racecourses, said: “The start of the racing season is always a really exciting day and our chefs have worked hard to develop a fresh hospitality offering which fittingly marks the occasion.

“Putting great Scottish produce at the heart of every dish, the mouth-watering three course meal offers the perfect start to a day at the races.

“We have a great partnership with Hamilton Park Racecourse and look forward to another action-packed season of racing, entertaining and of course, first-class food and drink.”

Red’s Wine Bar is re-opening for the May Bank Holiday event following an extensive refurbishment. Named in honour of the late racehorse Red Cadeaux, who won his first Class 1 at Hamilton Park in 2011 before enjoying a record career, the bar’s interior has been re-designed to reflect the silks of owner Ronnie Arculli and also includes photographs and facts from key moments in the horse’s career.

The venue’s Conservatory Café is also adding a number of new family-favourite dishes to its menu, including Bangers and Mash, Scampi and Chips as well as a selection of Paninis alongside its regular favourites.

The Sodexo Family Raceday, will see an array of children’s activities taking place alongside the racing, including face painting, paintball, trampolines and crazy golf. Under 18s are admitted free.

Vivien Kyles, Chief Executive at Hamilton Park Racecourse, said: “Excitement is well and truly in the air at Hamilton Park Racecourse. Our family raceday is the perfect way to start the new season and a great day out for the whole family. From the free children’s activities to the fantastic food and drink on offer, there’s something for everyone to enjoy this Bank Holiday weekend at the racecourse.”

Hospitality menu for Sodexo Family Raceday, Sunday 1st May:

Poached Shetland salmon glazed with honey and ginger, salad of spring onions and watercress and wasabi mayonnaise

This dish takes some of the freshest salmon from the cold waters off the coast of Shetland and combines them with a distinctly oriental garnish. The honey and ginger glaze adds a sweet / savoury layer to the fish and a light, fragrant salad of pickled ginger, spring onions and watercress is a fantastically fresh accompaniment. The silky wasabi mayonnaise adds richness and just the slightest heat, which works perfectly with the freshness of the salad

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4 hour braised Scottish beef served with smoked potato puree, baby carrots roast with butter and thyme, seasonal greens and a red wine, caper and shallot sauce

Using only Scotch beef, we firstly marinade the meat before colouring to a deep, dark caramel in a sauté pan. Next the beef is slowly braised in a rich stock with red wine, garlic and rosemary until meltingly tender. An intense, smoky creamed potato adds a deep, delicious flavour that works exceptionally with the beef, and the dark, aromatic red wine sauce uses the sharpness of the capers to cut through the dish and balance off the plate beautifully.

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Dark chocolate torte with a Seville orange centre, milk chocolate ganache and passion fruit coulis

This dark, seductive looking truffle torte hides an intensely zingy centre of Seville orange curd which oozes from the dessert when cut.. A creamy milk chocolate ganache is tempered by the sweet sharp passion fruit coulis and strands of candied lemon zest finish the dish with a twang.

Vegetarian

 

Brie and asparagus cheesecake served with slow cooked tomato fondue, aged balsamic, herb oil and parsley salad (V)

Served just warm, still fragrant and with that freshly baked aroma emanating from the kitchen, this cheesecake combines earth y sweet asparagus and creamy brie on a crumbly savoury biscuit base. A tomato fondue made from slowly cooked tomatoes, thyme and lemon, combined with a sharp aged balsamic and a light green herb oil offer an explosion of flavour

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Roast vegetable pithivier, smoked potato puree, baby carrots roast with butter and thyme, seasonal greens and a red wine, caper and shallot sauce (V)

A lovingly handmade pithivier is filled with a delectable selection of roast vegetables and fine herbs and served with a rich, smoky mashed potato and sweet baby carrots basted in thyme butter. The red wine sauce is given added complexity and sharpness by the addition of Lilliput capers

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Dessert as above

Tea Coffee and Short Bread

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