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Celebrity chef cooks up Beverley treats

Beverley Racecourse has teamed up with celebrity chef Colin McGurran (pictured) to make visiting the East Yorkshire venue an even more fabulous experience during the 2017 season. In a first for a Northern racecourse, the partnership has seen the acclaimed chef create signature dishes to be prepared by racecourse chefs under Mr McGurran’s direction. They can be enjoyed by race day diners in the course’s Attraction restaurant, which underwent a £700,000 extension and refurbishment just a year ago.

Mr McGurran, Chef Patron at Winteringham Fields in North Lincolnshire, has become a familiar figure on television cookery programmes, appearing on Saturday Kitchen, Ramsay’s Best Restaurant and the Great British Menu, emerging as a winner in both 2012 and 2014. He joined the racecourse’s catering team for Beverley’s second meeting of the season to introduce one of two signature dishes which will alternate through the season. He also plans a complete menu takeover for racegoers at one of the final meetings of the season.

At the recent race meeting diners were able to feast on the special dish of roasted rump of lamb, confit belly, new season pea salad, red chicory and romesco sauce, prepared by the racecourse chefs under Mr McGurran’s direction. Mr McGurran will also create a beef dish for future race days.


Sally Iggulden, Chief Executive of Beverley Racecourse, said: “We’re delighted to be working with one of the country’s leading culinary stars and it was great to welcome Colin to the course.

“Our kitchen staff were really inspired by working with Colin and we’re all really proud to be associated with him and Winteringham Fields.

“Colin’s stellar reputation will add star quality to The Attraction and provide yet another reason to come racing at Beverley and book a table in the restaurant to make a great day out even more of an occasion.”

Tim Wray, Outside Catering Director of Yorkshire-based CGC Event Caterers, said: “We see the association with Colin and Winteringham Fields as the start of a long relationship.

“We’re starting with signature dishes in the restaurant on race days and intend expanding that potentially to taster menus and also, possibly, to non-race day functions.”