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.

What does a typical day look like for you in the lead up to a Raceday and on event?

A large part of my role is in the pre-event lead up. From providing the sales team with packages to sell, menus, costings and working with them on bespoke offerings for clients, to providing stock sheets to our cellar teams with the exact specifications for that area, designing tariffs, sitting on food tastings to decide on the menus we will offer, designing menus to be printed and writing detail pages for our area managers so they know what they need to deliver on the day. It’s very varied but all equally important. The lead up to any race day for my team and I simplified is ensuring everyone has all the information and details they need to give the client the best experience possible, in the lead up and on the day operationally.

What is the most rewarding aspect of your job?

Seeing it all come together! It’s so rewarding walking around the venue on a raceday and seeing all the little details unfolding. Speaking to our teams and clients knowing the work we put in, in the leadup has enabled them to have a fantastic day. 

What challenges do you face in your role, and how do you overcome them?

A big part of my role is being the middle person between the client and the operations team, dealing with their requests and working out what is operationally possible at such a huge site as Cheltenham is! This does come with its challenges, balancing the needs of the clients with the possibilities of what is achievable, but it is all easily overcome with good communication both sides and offering other options that may be more achievable if it comes to it.  It’s a balancing act for sure! My team also implement a lot of new processes and tech solutions to aid operational efficiency. This comes with its challenges of learning new systems and then educating others on how to get the best out of it but trial and occasional error, we always get there.

Can you share your most memorable moment you’ve been part of while working for Jockey Club Catering?

My most memorable moment would definitely have to be my first Cheltenham Festival. I had been with the company just over a month and for this to be my first race day was an exceptional experience (albeit a challenging one!). I will never forget the Cheltenham Roar as Rachael Blackmore rode back into the Parade Ring after winning the Boodles Cheltenham Gold Cup and I looked down from one of the hospitality balconies at the 70,000+ people in attendance. It was surreal realising the magnitude of the work we do and how we had helped enable that buzz and feeling through the racecourse that day!

How did you first get involved with Jockey Club Catering?

I was approached whilst working in another area of the event’s industry for an opportunity at Cheltenham racecourse and whilst attending a race day at Cheltenham, I had an informal interview. I met the JCC team and just loved the environment they had created to work in. I wasn’t looking to move but, with Cheltenham’s reputation, the opportunity was too good to turn down.

What support and training did you receive from Jockey Club Catering to help you grow in your role?

JCC offers so much support and training opportunities through career pathways, training courses and such however, one of the biggest supports I have had has been peer support from other venues all around the JCC family. It is hugely beneficial to have so many sites work together and support each other to help each other grow and improve. This has been the bit that has stood out the most to me.

What would you say is your most used skill you have developed since joining Jockey Club Catering?

My organisational and attention to detail. Being organised and one step ahead is the only way I can get through the build up to a raceday! From organising workflows to streamlining systems for efficiencies it all has to be to the point as, on this scale, one thing not done or not quite right has a big knock-on effect on every other department and also the customer experience. 

What advice would you give to someone looking to start a career within the events and hospitality industry?

Do it! You will make friends for life and experience the most unforgettable memories all whilst at work! Work hard, get your head down and learn from everyone around you. It’s a fast-paced industry and everchanging, new opportunities will always open up, be willing to grab them and you’ll always succeed. 

What is your favourite fixture to work, and why?

It has to be the Cheltenham Festival. Four days of extraordinary. It’s the biggest event we do and one of the biggest sporting events in the UK. It’s amazing to be able to say I am a part of it.

If you could describe your role in three words, what would they be?

Collaborative, Innovative, Rewarding