Royal Ascot Viewing: Ladies Day

ARRIVAL IN THE ART SCHOOL CELLARS BAR 1pm

A glass of Charles Heidsieck NV champagne accompanied by freshly prepared sharing platters of Chef’s selection of charcuterie, Art School breads, Cheshire cultured butter, dipping oil & aged balsamic

14.30 “The Norfolk Stakes” (Grade 1)

Baked fillet of Peterhead hake with smoked anchovy and parsley crust, crushed Jersey Royals, Southport potted shrimps and sauce vierge
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15.05 “The King George V Stakes” (Handicap)

Herb-fed free range chicken breast with fricassee of spring vegetables and rice pilaf
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15.45 “The Ribblesdale Stakes” (Grade 2)

Fillet of Cumbrian salt-aged beef with beef fat potatoes, pressed terrine of ox cheek, wild garlic persillade, sauce Soubise, pickled walnut puree and tarragon jus
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16.25 “The Ascot Gold Cup” (Grade 1)

A trio of Art School signature desserts
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17.05 “The Britannia Stakes” (Heritage Handicap)

Warm fruit scones with clotted cream, berry compote and English strawberries
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17.40 “The Hampton Court Stakes” (Group 3)

Sharing platter of Chef’s selection of artisan British cheese, served with quince, Peter Jones local honey and homemade chutney
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18.15 “The Buckingham Palace Stakes” (Handicap)

£125.00 per person

To include: arrival drink, boards and bowl food

Paul Askew

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