Warwick Racecourse C&E Brochure 2018-19

CONFERENCE & EVENTS DINING MENU

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

We take our food pret ty serious ly at The Jockey Club…

Our Regional Executive Chef, Tom Parry and his team cook with fresh local ingredients where ever possible. Using ingredients such as organic Chelbury mushrooms from Southam, only 2 miles down the road, apples and cider from Hayles Farm, less than 10 miles away.

Our Head Chef Lawrie and his team write menus with seasonal produce in mind and actively promote the use of British produce. We support the UK and Irish agricultural industry through our local and regional sourcing activities.

Bread Where possible our bread rolls are supplied by Thirteen, an independent bakery producing artisan breads and cakes in the heart of Warwick town centre.

Fish Jockey Club Catering are committed to the Sustainable Cities Fish Pledge, hook line and sinker, ensuring we buy, serve and promote only sustainable fish at all our venues across the UK. Cheese Our cheeses are supplied by Harvey and Brockless who source selected cheese from the South West of England. The cheeseboard for the season contains regional cheeses, each travelling no further than 50 miles from cellar to plate.

Beverages We work closely with Hook Norton brewery, using their local ales in many of our traditional dishes.

Best of British Wine With over 200 wine producers in the UK there’s never been a better time to try British wines. England’s chalk based downlands are producing some of the world’s best sparkling wines to rival Champagne. To celebrate British provinciality, look out for our ‘Best of British’ still and sparkling wines.

Our Commitment We will not buy products that don’t adhere to the ‘Five Freedoms’ concept proposed by the Farm Animal Welfare Council (FAWC) on the protection of animals kept for farming purpose.

Menu items subject to change based on seasonal availability

The Chefs

LAWRIE JEFFRIES HEAD CHEF

TOM PARRY EXECUT I VE HEAD CHEF

Lawrie has been a chef for over 30 years. Growing up in the city of Bath he started working in restaurants and hotels whilst still at school. Moving to Cheltenham he studied cookery at what is now Gloucestershire College and has cooked professionally ever since. He has travelled widely and worked all over the world. His experiences have led him to a keen interest in high quality food and its journey from farm to plate. Lawrie was employed at Cheltenham Racecourse in 1999 as Chef de Partie. He then worked around the country at various high profile sporting venues such as Royal Ascot, Silverstone and the recently renamed Principality Stadium in Cardiff. After a 5 year return to the College but this time as a lecturer he took on the role of Senior Sous Chef back at Cheltenham and last year was offered the post of Head Chef here at Warwick. He is keen to develop and maintain the high standards of food served at Warwick. He lives in the Forest of Dean where he keeps rare breed livestock for a hobby.

Executive head chef Tom Parry joined Cheltenham Racecourse in October 2013 after a successful period of 10 years as Executive Chef for major events including the RHS Chelsea flower show, The Open Golf Championships; AEG Live concerts Hyde Park to PTL hospitality Village @ the London Olympics 2012. Tom also served with the British army for 14 years. Tom comes with 30 years of experience in hospitality and catering services operating both green field and fixed sites; he’s an award winning Chef with over 20 culinary medals including wining Parade de chef Gold @ Hotelympia, Finalist for the National banqueting and event chef of year 2012, 2013, winner of RCA 2017 ‘best food’, SLC Awards winner ‘Event caterer of the year’2016, finalist SLC awards ‘Best Menu Quevega ’, Event caterer of the year 2016. Tom is passionate about seasonality, provenance of ingredients and sourcing of local British produce that are farmed and caught in a sustainable and ethical way “It is essential in this fast-paced environment to be surrounded by a professional, dedicated team” states Tom. “I am fortunate here to be surrounded by people who share a genuine love of the kitchen.”

BREAKFAST L I GHT

Refreshment s • Freshly brewed triple certified coffee and infused traditional tea selection • Freshly brewed triple certified coffee and infused traditional tea selection, with biscuits • Freshly brewed triple certified coffee and infused traditional tea selection, with freshly baked cookies • Unlimited freshly brewed triple certified coffee and infused traditional tea selection • Unlimited freshly brewed triple certified coffee and infused traditional tea selection, with biscuits Morning Of fers

• Freshly baked cookies • Juicy seasonal fruits

• Freshly baked dinky Danish pastries • Freshly baked large Danish pastries • Mini muffin selection Light Breakfas t • Short end bacon roll • Old English pork sausage roll

• Free range fried egg and tomato roll  • Free range avocado and omelette roll  • Mature cheddar, hash brown and omelette wrap  • Old English pork sausage and bacon roll • Bacon, Old English pork sausage and free range egg roll Heal thy Star t • Individual natural yogurt granola pots • Sliced fresh fruit plate • Selection of warm pastries

Minimum numbers 30

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

BREAKFAST

Con t i nen t a l Bre ak f a s t • Cured meats, breakfast cheeses, tomato and olives • Freshly baked croissants, pain au chocolate, preserves • Warm bread rolls • Sliced fresh fruit plate • Unlimited freshly brewed triple certified coffee, infused traditional tea selection Trad i t i ona l Fu l l Eng l i s h Bre ak f a s t (7 It ems ) • British shortend bacon • Cumberland sausage • Grilled black pudding • Free range scrambled egg • Black pepper and sea salt tomato • Buttered mushrooms • Slice of toast and butter • Unlimited freshly brewed triple certified coffee, infused traditional tea selection Trad t i ona l Eng l i s h Bre ak f a s t (5 It ems ) • British short end bacon • Cumberland sausage • Free range scrambled egg • Baked beans • Slice of toast and butter • Unlimited freshly brewed triple certified coffee and infused traditional tea selection

• Coconut, chia, quinoa and linseed porridge • Porridge with grains • Traditional porridge with milk PORR I DGE POTS • Bites size buttermilk pancakes with Lyle’s golden syrup butter • Cinnamon sticky buns • Waffle ‘n’ treacle cured bacon • Homemade hash brown and free range egg • Selection of flower pot muffins BRUNCH

Trad i t i ona l Ve g e t a r i an Bre ak f a s t • Grilled sourdough croute, tomatoes and Welsh rarebit  • Vegetarian sausage • Free range scrambled egg • Black pepper and sea salt tomato • Buttered mushrooms • Toast and butter

Minimum numbers 30

Menu items subject to change based on seasonal availability

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

LUNCH

These menus can be served in all rooms of the venue

The Wo rk i ng Lunch (Op t i on A) Includes all of the following: • One round of handcrafted sandwiches, wraps and rolls

• Whole fresh fruit • Handmade crisps The De l i Lunch (Op t i on B) Includes all of the following: • One and a half rounds of handcrafted sandwiches, wraps and rolls • Freshly made seasonal vegetable soup  • Whole fresh fruit • Sea salt and crackled black pepper fries Exe cu t i ve Lunch (Op t i on C) Includes all of the following: • One and a half rounds of handcrafted sandwiches, wraps and rolls • Chefs’ choice of two seasonal savoury items – these will be known prior to the event

One choice of salad from the following selection: • Caesar salad • Luxury creamy coleslaw Greek salad • Mixed green salad with a light classic dressing • A fruit bowl and sea salt and crackled black pepper fries He a l t hy Exe cu t i ve Lunch (Op t i on D) Includes all of the following: • One and a half rounds of handcrafted wholemeal breads and pitta, filled with selection of low calorie fillings • Selection of crudities, humus dip • Dry roasted new potatoes, sea salt, low fat yoghurt dip • Mixed green salad with a light classic dressing

Minimum numbers 12 for A/B and 30 for C/D

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

F I NGER BUFFET

Fi ng e r Bu f f e t One • Selection of handcrafted sandwiches and wraps • Rustic potatoes with crème fraiche and spring onion dip  • Mixed vegetable crudités and hummus dip  • Traditional sausage rolls • Peanut crusted chicken skewer with spicy peanut dip • Tempura prawns with a chilli and watercress sauce Fi ng e r Bu f f e t Two • Selection of handcrafted sandwiches and wraps • Rustic potatoes with jerk barbeque dip • Punjabi vegetable samosas  • Mixed vegetable crudités and hummus dip  • Southern fried chicken, BBQ sauce • Mini beef sliders Fi ng e r Bu f f e t Thre e • Little lamb patties, coriander and yoghurt dip • Cauliflower pakora, tamarind raita  • Bang bang chicken skewers with soured cream and chive dip • Wholetail scampi, tartare sauce • Traditional sausage rolls

(dip ser ved separately)

• Rustic potatoes with Baconnaise dip 

Minimum numbers 30

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

BBQ ’ S

The BBQ menus below are available to be served as outdoor or indoor options. They are available for a minimum of 30 attendees and maximum of 250 attendees. Br i t i s h BBQ • 6oz prime beef burger with caramelised red onions, Kraft cheese slices • Regional pork sausages • Chicken Kebab, bourbon glazed • Baby potatoes, red onion and chive • Caesar salad

• Luxury creamy coleslaw • Selection of fresh breads • Ketchup, mustard, mayonnaise, barbeque sauce and chili sauce Gre a t Br i t i s h BBQ • 6oz prime beef burger with caramelised red onions, Kraft cheese slices • Regional pork sausages • Piri piri garlic chicken thighs • Maple glazed pork escalope • Char-grilled corn on the cob with dipping butter • Baby potatoes, red onion and chive • Caesar salad • Luxury creamy coleslaw • Roast squash, pea and yoghurt salad • Selection of fresh breads • Ketchup, mustard, mayonnaise, barbecue sauce and chili sauce Eur op e an BBQ • 6oz chorizo pork burger with roasted red peppers, gruyère cheese slices • German bratwurst sausages • Garlic rosemary lamb kofta with tatiziki • Spanish pork pinchito • Roasted new potatoes, rosemary and sea salt • Caesar salad • Luxury creamy coleslaw • Greek salad • Selection of fresh breads • Ketchup, mustard, mayonnaise, barbeque sauce and chili sauce

Menu items subject to change based on seasonal availability

Menu items subject to change based on seasonal availability

Minimum numbers 30

V E G E TA R I A N

G L U T E N F R E E

V E G E TA R I A N

G L U T E N F R E E

P I CN I CS

Wa rwi c k Pi cn i c (Op t i on A) • Selection of handcrafted sandwiches and wraps • Traditional sausage rolls • Freshly baked vegetable tarts  • Crisp seasonal leaf salad, vinaigrette dressing Served Hot • Pakora with sweet chilli sauce  • Lamb kofta kebabs with a fresh mint glaze • Crisp rustic potatoes with crème fraiche and spring onion dip 

Dessert • Selection of chefs mini pot desserts • Mini glazed doughnuts • Fresh fruit salad

Wa rwi c k Pi cn i c (Op t i on B) • Selection of handcrafted sandwiches and wraps • Freshly baked vegetable tarts  • Mixed vegetable crudités and hummus dip  • Caesar chicken and bacon lettuce cups • Crisp seasonal leaf salad with vinaigrette dressing • Creamy coleslaw salad Served Hot • Mini loaded cheese burgers • Butternut squash frittata  • Peanut crusted chicken skewer with spicy peanut dip • Crisp rustic potatoes with Baconnaise dip

Dessert • Selection of Chefs mini pot desserts • Traditional mini tart wedges • Fresh fruit salad

Minimum numbers 30

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

AFTERNOON TEA

Cream Tea • Choice of traditional teas • Freshly baked fruit scone, strawberry preserve and Cornish clotted cream Engl i sh Tea • Choice of traditional teas • Two hot buttered English muffins • Freshly baked fruit scone, strawberry preserve and Cornish clotted cream Ful l Af ternoon Tea • Choice of traditional teas • Handcrafted afternoon tea sandwiches • Assortment of pastries and cakes • Freshly baked fruit scone, strawberry preserve and Cornish clotted cream

Minimum numbers 50

Menu items subject to change based on seasonal availability

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

DAY DELEGATE PACKAGES

PREMI ER PACKAGE PREMI ER PACKAGE

Clas s ic Package Arrival • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Selection of mini morning Danish pastries • Fresh fruit bowl Mid-morning • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Freshly baked cookies

Arrival • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Best of British breakfast baguette - grilled bacon, Cumberland sausage and free range egg omelette • Fresh fruit bowl Mid-morning • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Freshly baked cookies Lunch One course conference lunch with dessert choice Alternatively, the below menus can be offered: • Cheltenham picnic Option A (min 50 attendees) • Finger buffet selector one, two or three • British BBQ menu Afternoon • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Chef’s selection of afternoon tray bake treats

Lunch options One course conference

• Executive lunch (c) • Finger buffet selector one, two or three

Afternoon • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Chef’s selection of afternoon tray bake bites Heal thy Clas s ic Package Arrival • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Greek style yoghurt pots with honey and fruit purée • Fresh fruit bowl Mid-morning • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Freshly baked skinny granola bites Lunch options One course conference • Baked jacket potatoes, house salad with light tuna mayo, cottage cheese and chive • Heathy Executive lunch (C)

Afternoon • Freshly brewed triple certified coffee, selection of traditional and herbal teas • Chef’s selection of afternoon tray bake bites

Menu items subject to change based on seasonal availability

Menu items subject to change based on seasonal availability

Minimum numbers 30

V E G E TA R I A N

G L U T E N F R E E

DAY DELEGATE PACKAGES

One Course Lunch Opt ions De l egate 1 • Chicken, ham and leek pie • Roast British pork loin with a creamy Tewkesbury mustard sauce • Sweet potato and pepper bake topped with smoked cheese and pesto  • Rissole potatoes  • Seasonal vegetables  • Ripe tomato and cucumber salad  De l egate 2 • Spanish chicken with roasted baby garlic potato garnish • Traditional cottage pie • Mediterranean vegetable lasagne with crisp Truckle cheddar topping  De l egate 3 • Lancashire hot pot with herb crumble topping • Pork and leek sausages with a rich onion gravy • Pastry-less sweet potato quiche with kale, chard and goats cheese  • Bubble and squeak  • Seasonal vegetables  • Seasonal leaf salad with classic light vinaigrette dressing  De l egate 4 • Classic battered fish with homemade tartare sauce • Beef and mushroom stroganoff • Westcombe cheddar and spring onion tartlets  • Skin on chipped potatoes  • Silky mashed potato  • Seasonal vegetables  • Carrot, sultana and rocket Salad 

Upgrade Opt ions for Des ser t

Choose two cold and two hot options

Cold • Coffee and roasted walnut mille-feuille • Fresh fruit salad with natural yoghurt • Lemon meringue pie • Rhubarb crème brûlée • Triple chocolate sundae • Layered chocolate brownie trifle • Tiramisu

Hot • Sticky toffee pudding with toffee sauce • Chocolate bread and butter pudding with custard sauce • Cheltenham pudding with custard sauce • Bakewell tart with whipped cream • Warm apple and blackberry crumble with sweet cream

• Braised rice  • Garden peas  • Seasonal leaf salad 

Menu items subject to change based on seasonal availability

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

DAY DELEGATE PACKAGES

As ian De l egate Menu • Chicken tikka masala • Chicken tandoori thigh • Chickpea, sweet potato and spinach korma  • Bombay potatoes  • Pilaf rice  • Onion bhaji 

• Sambharo salad  • Mini naan bread  • Mint chutney  Oriental De l egate Menu • Black bean chicken, peppers, carrots and mushrooms • Peking style stir fry beef • Beijing vegetable chow mein  • Egg fried rice  • Plain rice  • Mini spring rolls  • Chinese salad with leaf, seasonal vegetables and orange dressing  • Prawn crackers

Mexican De l egate Menu • Spicy chicken strips with salad in a crisp tortilla

• Beef chilli con carne • Arroz verde fajitas  • Pea and tomato rice  • Spiced potato wedges 

• Crispy iceberg and tomato salad  • Pitta bread, salsa and sour cream  American Diner De l egate Menu • Pulled BBQ pork burger slider • Sage rubbed chicken portion with sautéed peppers and onions • Mac ‘n’ cheese with truffle crumb 

• Skin on fries  • Boston beans  • Loaded corn on the cob with chilli and lime  • Classic Caesar  • House slaw 

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

Minimum numbers 30

D I NNER MENUS WARWI CK ROOMS

Menu 1 Starter • Organic spiced Welsh beef bresaola, house pickled vegetables and Berkswell cheese • Parsnip and organic brie panna cotta, winter vegetable salad 

Menu 3 Starter • Smoked salmon tartare, spinach and lime puree, pickled cucumber • Blood orange, roasted salsify, Belgian endive, gorgonzola and walnut salad 

Main • Chicken breast with potato gnocchi, courgette ribbons, tomato and olive sauce • Black truffle and buratta parcels, sage and pine nut, carrot purée and sautéed spinach 

Main • Roast chicken breast, potato purée, pine nuts, spinach, young carrots and pan jus

• Provençale vegetable mascarpone tart, vegetable toasted fregola and goat’s curd 

Dessert • Flamed pineapple, stem ginger and lemon tart with coconut ice cream

Dessert • Baked dark chocolate tart with white chocolate cream

Menu 2 Starter

Menu 4 Starter • Bury black pudding Scotch egg with homemade piccalilli • Buffalo mozzarella with peas, broad beans, mint leaf and olive oil 

• Home cured hand carved Gravadlax of salmon with lime cream • Textures of Cheltenham barbequed beetroot, goat’s cheese mousse, orange and endives marmalade 

Main • Roast English chicken with sage and onion pudding,

Main • Pan roasted breast of guinea fowl, fondant potatoes and petit pois a la françoise • Vegetarian moussaka with apple Tzatziki 

Worcestershire sauce glazed chestnut mushrooms and Madeira sauce • Cheese tortellini, pea and shallot confit, pine nut, mint and lemon 

Dessert • Dark chocolate nemesis, Granny Smith coulis

Dessert • Coffee, porter, malt and pecan with mocha ice cream and candied pecan

Minimum numbers 30

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

CREW MENU

Crew Menu 1 • Fish pie with golden potato topping, seasonal vegetables • Tuscan chickpea and butternut squash ragout, seasonal vegetables and rice  • Apple and rhubarb crumble, custard sauce Crew Menu 2 • Traditional Italian beef lasagne, rocket salad, coleslaw and garlic bread • Vegetable lasagne, rocket salad, coleslaw and garlic bread  • Eton mess Crew Menu 3 • Sustainable bread crumbed fish and chips, peas and tartare sauce • Roasted cauliflower and hazelnut carbonara, crisp salad leaf  • New York deli baked cheese cake Crew Menu 4 • Slow cooked steak pie, shortcrust pastry, seasonal vegetables and potatoes • Classic penne pasta with an Alfredo sauce, topped with vegetarian hard cheese  • Sticky chocolate orange cake

Crew Menu 5 • Honey roast pork loin with apple sauce, new potatoes and seasonal vegetables • Black Truffle & Burrata Parcel with spicy tomato sauce  • Profiteroles with salted caramel sauce Crew Menu 6 • Chicken tikka masala, rice and mini naan bread • Spinach, squash frittata, crisp leaf salad, baked jacket potato  • Traditional bread and butter pudding, custard sauce Crew Menu 7 • Jerk Chicken, spicy wedges and flat breads, crisp leaf salad • Aubergine melanzane, new potatoes, crisp leaf salad  • Green apple fool, shortbread biscuits Crew Menu 8 • Cumberland ring sausage, creamy mash and caramelized onion gravy • Portobello Mushroom with peppers and spinach in crispy bread crumbs, cherry tomato sauce  • Apple pie, soft whipped cinnamon cream

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

WI NE L I ST

Wh i t e Wi ne Valdivieso Single Valley Lot Chardonnay Aconcagua Valley, Chile Elegant and soft, light peach and honey with some mineral overtones and a hint of creamy vanilla.

Red Wi ne Catena Appellation Vista Flores Malbec Mendoza, Argentina Rich and full bodied with delicate floral notes, with a hint of leather and spices.

Castillo Viento Rioja Crianza Rioja, Spain

Chablis Domaine des Marronniers Burgundy, France This brilliant medium-bodied Chablis has pure aromas and flavours of green apples, lemons and limes, with just a whisper of stony minerality.

Juicy, easy-going Rioja, which is always a winner. A lightly perfumed nose and soft raspberry, strawberry and red cherry fruit flavours.

Stone Barn Cabernet Sauvignon California, USA

Voltolino Gavi Piedmont, Italy This is a fantastic example of Gavi, with floral aromas and intense white and citrus fruit flavours.

A real favourite, this full-bodied wine really packs a punch with flavours of blackcurrants and hints of cedar wood.

Lorosco Reserva Merlot Central Valley, Chile

Alto Bajo Sauvignon Blanc Curicó Valley, Chile Dry, crisp and easy-drinking with tropical fruit flavours and more than a hint of gooseberry. Bush Telegraph Pinot Grigio Murray Darling, Australia Tipped by many as an odds-on favourite, this wine has plenty of crisp, green fruit notes such as apple and lime.

This ultra smooth and juicy Merlot is a dead cert with jammy plum and dark fruits, with lashings of mocha coffee and chocolate.

The Wine-Farer Series Shiraz Viognier Stellenbosch, South Africa Rich, dark red berry fruit on the nose, with a hint of spice, followed by classic peppery notes on the palate. Alto Bajo Merlot Central Valley, Chile Lovely and smooth, with darks fruits and a touch of mocha coffee and chocolate. Argento Selección Malbec Argentina, Mendoza Full-bodied with dark fruits, chocolate and notes of spice and pepper, this is a punter’s friend. Mâcon Rouge Domaine Dupré France, Burgundy Light-bodied with soft, elegant tannins. Smooth and refreshing flavours of red cherry, strawberry and a touch of dark candied raspberry.

Petit Papillon Grenache Blanc Languedoc Roussillon, France Floral and aromatic, teeming with peach and pineapple.

Montagny 1er Cru Domaine Alain Roy Burgundy, France This beautifully bred Montagny is vivacious and opulent, with a bouquet of summer flowers. The Wine-Farer Series Chenin Blanc Stellenbosch, South Africa Full of bright, fresh fruit flavours with hints of rose water, lychees and passion fruit.

Menu items subject to change based on seasonal availability

Wines, vintages and ABVs are subject to change.

V E G E TA R I A N

G L U T E N F R E E

WI NE L I ST

Ro s é Wi ne

Be s t Of Br i t i s h

La Maglia Rosa Pinot Grigio Blush Veneto, Italy An off dry and refreshing rosé with a fruity and slightly floral nose.

Ridgeview Bloomsbury Brut Sussex, England

A refined nutty and citrus nose with hints of melon and honey. Beautifully balanced with crisp fruit freshness on the long finish.

Château Léoube Rosé de Léoube Provence, France

Ridgeview Fitzrovia Brut Rosé Sussex, England

This very classy, elegant Provençal rosé has a soft mouthfeel, with flavours of pineapple, wild strawberries and red berries. Champagne And Spa rk l i ng

A delicate pale pink colour, with some glorious raspberry and redcurrant aromas, full of fresh fruit-driven flavours.

Bolney Estate Foxhole Vineyard Pinot Gris Sussex, England Refreshingly zesty with fragrant aromas of elderflower, jasmine and pear.

Moët & Chandon Rosé NV

Moët & Chandon Imperial NV

House Champagne NV

Jeio Prosecco

Jeio Prosecco Rosé

Wines, vintages and ABVs are subject to change.

BAR L I ST

Be e r s

Sp i r i t s

Carling Lager

4.0%

Pint 1/2 Pint Pint 1/2 Pint Pint 1/2 Pint Pint 1/2 Pint

Cognac VS

40% 40% 40% 40% 37.5% 37.5% 20% 15% 13.5% 18% 35% 28% 21% 35% 20% 25% 40%

25ml 25ml 25ml 25ml 25ml 25ml 25ml 50ml 50ml 50ml 25ml 25ml 25ml 25ml 25ml 25ml 50ml 25ml 25ml 25ml 25ml

Tullamore Dew Irish Whiskey

Worthingtons Bitter

3.6%

Grants Whiskey

Spiced Rum

Guinness

4.1%

Vodka

Gin

Aspalls Cyder

5.5%

Bacardi White Rum

Cockburns Port

Grolsch

5.0% 4.0% 0.0% 4.3% 4.0% 5.5% 3.8% 7.0% 4.0%

330ml Bottle 330ml Bottle 330ml Bottle 500ml Bottle 500ml Bottle 500ml Bottle 500ml Bottle 500ml Bottle 275ml Bottle

Vermouth

Coors

Ginger Wine

Cobra Zero

Archers

Doom Bar Bitter

Southern Comfort

Crabbies Ginger Beer

Amaretto

Aspalls Cyder

Malibu

Aspalls Isabell Berry Cyder

Jägermeister

Aspalls Premier Cru

Tia Maria Pimms Baileys Sambucca

WKD

17% 38% 38% 35%

Mi ne ra l s

Tequilla

Jägerbomb

Mixer

150ml 150ml 500ml 330ml 500ml 275ml 250ml

Fruit Juice

Soft Drink (Bottle) Soft Drink (Can)

Mineral Water (Still or Sparkling)

J20

Red Bull

Red Bull Mixer Squash

Dash

Menu items subject to change based on seasonal availability

Wines, vintages and ABVs are subject to change.

V E G E TA R I A N

G L U T E N F R E E

outstanding events  anywhere

JOCKEY CLUB DINING CREATES, DESIGNS AND DELIVERS OUTSTANDING EVENTS ANYWHERE. WHETHER IT’S A WEDDING IN A FIELD, A PRODUCT LAUNCH IN AN OFFICE OR A SUMMER GARDEN PARTY.

For more information and to discuss your event please contact the Jockey Club Dining events team on 01242 541599 enquiry@jockeyclubdining.co.uk www.jockeyclubdining.co.uk

BOOK TODAY

To book your experience, please call our Hospitality Team on 01926 405 560 or email warwick@thejockeyclub.co.uk WARWICK.THEJOCKEYCLUB .CO.UK

Menu items subject to change based on seasonal availability

V E G E TA R I A N

G L U T E N F R E E

Page 1 Page 2-3 Page 4-5 Page 6-7 Page 8-9 Page 10-11 Page 12-13 Page 14-15 Page 16-17 Page 18-19 Page 20-21 Page 22-23 Page 24-25 Page 26-27 Page 28-29 Page 30-31 Page 32-33 Page 34-35 Page 36-37 Page 38

Made with FlippingBook - Online Brochure Maker