Jockey Club Catering continues to make conscious changes to the way we source and serve food and has a core focus of aiming to provide sustainable food and beverage options to our customers across all racecourses.

This month, we spoke to Lucy Edginton, a driving force behind the scenes at Cheltenham Racecourse. From creating bespoke client packages and curating menus to implementing innovative operational processes, Lucy plays a crucial role in ensuring Cheltenham race days run seamlessly.

During the month of May, Jockey Club Catering has introduced beehives to Haydock Park Racecourse to boost local biodiversity, to produce honey that will be used across various raceday and C&E menus.

Niall Leighton started his career with Jockey Club Catering fifteen years ago when working on one of the bars at Kempton Park Racecourse. He has since worked in a variety of roles across Jockey Club Catering and is now the Deputy Manager of Sandown Park Racecourse.

Richard Lappin, People Operations Manager of the East Region has been with Jockey Club Catering since May, 2016. Richard started working as a food runner and took every opportunity with both hands, completing an apprenticeship in Business Administration through Jockey Club Catering which has given him the skills to progress into a vital role within the team at Newmarket.

At Jockey Club Catering, we believe in the power of catering to create meaningful change beyond the dining table. Through our partnership with Levy and Life Water, we are proud to have funded the construction of three vital wells in Malawi in 2024, bringing sustainable clean water to communities that have never before had access to this essential resource.

At Jockey Club Catering, we believe that exceptional dining experiences go hand in hand with sustainable practices. At all our racecourses we strive to do better for our planet through our catering, from our Festivals to every conference or event we host.