Cheltenham Racecourse is launching an exciting new restaurant concept to coincide with The Festival™ 2022, with very nearly all the elements on the menu being sourced within 480 furlongs (or 60 miles) of its newest eatery, Four Eighty.
Promising to deliver ‘a truly fine dining experience’ worthy of the world class jump racing event, executive head chef, Warren O’Connor, has created every dish using the finest seasonal ingredients that Gloucestershire and the surrounding area has to offer.
Diners will be able to choose between stand-out dishes such as Severn and Wye beetroot smoked salmon; pan-fried Bibury trout; Cotswold rack of lamb; Gloucester old spot belly pork; Daylesford cheese; and Cheltenham pudding.
‘I didn’t know about Cheltenham pudding until I started working at the racecourse’, admits chef O’Connor, who now counts the steamed sponge topped with hazelnut praline and served with English custard as one of his favourites.
In honour of the Four Eighty pop-up launch, Cheltenham Racecourse has also had special sustainable tableware made at its on-site carpentry. The wooden serving boards inscribed with ‘I was made 200 metres away’ will accompany the baked Cotswold smoked brie served at Four Eighty.
The pop-up Four Eighty restaurant will be in situ throughout The Festival™, from Tuesday 15 March until Friday 18 March 2022, offering unparalleled views of the finishing straight with an atmosphere punctuated by the thundering of hooves and the roar of the crowd.
For more information, or to book a table at Four Eighty, visit thejockeyclub.co.uk/cheltenham.
