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. In line with Levy, Jockey Club Catering are on a journey to become net zero, one of the many ways we are tackling this is by using local suppliers.


During the Cheltenham Festival 2025, customers enjoyed premium dishes across hospitality and retail areas crafted with locally sourced produce. Jockey Club Catering were delighted to introduce a new local supplier for the Cheltenham Festival 2025 by sourcing high quality local beef from Tweenhills Farm, based only 17 miles away from the Home of Jump Racing in Hartpury, Gloucester.


Tweenhills is a renowned stud farm, home to breeding world-class racehorses and a pedigree herd of Aberdeen Angus suckler cattle. Raised on grass and silage grown exclusively on the farm, the cattle are cared for with the same commitment to quality as the horses.
To preserve pasture quality, every acre is rotationally farmed with the resident suckler herd, the farm also grows its own oats, barley, and most of its hay and haylage to feed the cattle.


Once ready, the meat was processed at a Red Tractor-certified abattoir and underwent a traditional dry-aging process for four to five weeks, enhancing the depth of flavour and tenderness of the meat. The meat was then taken to Country Butchers who are based in Corse, Gloucestershire which is under four miles away from Tweenhills and were responsible for butchering the cattle to the chef’s requirements.


During this time, two of Jockey Club Catering’s apprentice chefs had the unique opportunity to visit Country Butchers for a one-to-one butchery lesson with their experienced butcher on a side of beef, deepening their understanding of meat preparation and what cuts of meat come from what part of the beef carcass. This hands-on experience allowed them to learn traditional butchery skills, ensuring that the beef served at the Festival was handed with the utmost care and expertise.


When ready for preparation, the beef was transported fourteen miles to Cheltenham Racecourse ahead of the Festival for Jockey Club Catering’s team of chefs to incorporate into menus during the four days of the Cheltenham Festival, the meat was also a popular addition to the menus in the Royal Box.


Warren O’Connor, Regional Executive Chef, Cheltenham and South West, commented:
"We are incredibly proud to work with local suppliers like Tweenhills Farm and Country Butchers to bring the best produce to our menus at Cheltenham. By using beef that’s reared just a few miles from the racecourse, we’re not only ensuring outstanding quality but also reducing our carbon footprint and supporting local farming communities.


The quality and taste of the beef was superb and we had fantastic feedback, plus purchasing the full carcass was very cost effective, especially when you’re doing the numbers we do for the Festival”.


Sourcing from local suppliers is a core value for Jockey Club Catering, ensuring racegoers enjoy exceptional dishes while contributing to a more sustainable future for British agriculture. The move also reinforces the Cheltenham Festival’s reputation as a premier event for both racing and fine dining, where guests can indulge in locally inspired dishes prepared by our talented chefs.