There’s only a few things that will get me up at 6.30am on a Saturday – and Raymond Blanc’s food is one of them
Luxury English pursuits vary from polo days to the finest of afternoon teas. Another of course, is a visit to Ascot – the British racecourse that offers just as much competition off the track as it does within when it comes to style.
After a last minute space opened up for this weekend’s race day, I was invited to visit for a prompt Saturday morning arrival time. The promise of Bollinger Champagne had me tempted – the chef names of Raymond Blanc and Adam Handling had me emailing a fervent RSVP.
The reason for my visit was edible – we were trying the new fine dining menus which will be on offer to visitors this summer. Ascot are pushing to move away from the archaic systems of the past – no more white cloth table service – instead, there’s a focus on chef stations, relaxed dining and having a touch more fun with food.
That’s where the chefs come in. And me, with a napkin in lap and fork in hand.
Here’s a few shots from the day….
*What I wore*
A dress at Ascot in summer is a given – a dress in winter is avoidable. I opted for a velvet floral Zara camisole, paired with a black H&M blazer and high-waisted black trousers. Topped off with a pair of cream wedges and a little Ted Baker bag – which was charmingly the same shade of blue as my belt.
Hope you like…