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
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