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.

A key way we consider the environmental footprint of our operations are by partnering with local suppliers in each region where our racecourses are located. By sourcing fresh, high-quality ingredients from nearby producers, we not only support local economies but also make better choices for our environment.

Sourcing produce locally has a ripple effect of benefits including ensuring that freshness is guaranteed by minimising the travel time to our venues, reducing the environmental impact by shorter supply chains meaning fewer emissions, and supporting local businesses to help the local economy.

Across our racecourses, we partner with exceptional suppliers who share our passion for high quality produce and being kinder to our planet. Our chefs work closely with their suppliers to design menus that showcase the best of what each region has to offer. From local meat to seasonal fruits, every dish tells a story of collaboration and care.

Cheltenham Racecourse

The Home of Jump Racing boasts to have the first restaurant at the Cheltenham Festival that is dedicated to using only local produce. Four Eighty opened its doors at the 2022 Cheltenham Festival, the name of the restaurant explains the concept simply – every ingredient used in the menu is supplied from within four hundred and eighty furlongs (60 miles) of the racecourse.

In retail spaces, Cheltenham’s Café 2027 signifies to customers the importance of reducing our carbon emissions by offering locally sourced deli sandwiches, cakes and pastries.

Our culinary team carefully produce dishes with ingredients from local suppliers who share our vision to craft high quality menus across all events.

For example, Severn & Wye Smokery, located in Westbury-on-Severn, collaborates closely with its partners to ensure responsible fish sourcing. The Smokery has demonstrated its commitment to sustainability by actively reducing its reliance on fossil fuels, incorporating biomass boilers, and implementing wastewater purifiers.

Simon Weaver Organics have been farming at Lower Slaughter in the Cotswolds for three generations, and in the South West of England since before 1570. They proudly follow a traditional method of organic farming and place great store in caring for land and animal welfare.

Another is Cotswold Gold, situated in Broadway, they adopt a zero-waste philosophy by repurposing waste frying oil for biofuel and powering their office and factory. They provide reusable plastic containers that are recycled at the end of their lifespan. The oil is cultivated, harvested, pressed, and bottled in the Cotswolds, using traditional cold pressing methods to extract the richest 30% of the seed’s oil while preserving its natural health benefits.

Carlisle Racecourse

Carlisle Racecourse are dedicated to making and serving sustainable food from the finest locally grown ingredients in the North of England. We are committed to making sensible choices in what ingredients we source and serve throughout the racecourse from hospitality to retail.

We have our very own on-site garden that produces seasonal fruit, vegetables and herbs that are used throughout our menus seasonally.

By partnering with local suppliers, we ensure freshness and support our community whilst delivering an exceptional experience. Thornby Moor Dairy supplies Carlisle’s dairy products and is located at the heart of the Solway Plain, looking out over the Northern Fells of the Lake District. The dairy is located only eight miles outside of Carlisle.

Cranstons Butchers, located in Penrith in Cumbria, has been a family run butchers for more than 100 years who are passionate about offering high quality local meat to Carlisle Racecourse.

Sandown Park Racecourse

Sandown Park Racecourse are passionate about serving food crafted from the finest British-grown and reared ingredients. Our commitment to sustainability drives us to make thoughtful choices in sourcing and serving, from retail offerings to hospitality experience and our conference and events packages.

The majority of Sandown’s beef and lamb that is served comes from Heanans Butchers, who supply a wide range of locally sourced red meat that is reared on Surrey Farms. On the sweeter side of things, our strawberry supplier is Hugh Lowe Farms in Kent, the Garden of England. They use 125 years of experience alongside the latest sustainable technologies to grow delicious fruits.

As part of our ongoing commitment to sustainability, we’re continually exploring new ways to partner with local suppliers and reduce waste. By choosing to dine with us, our guests are supporting a more sustainable future for British cuisine.

We’re proud to lead the way in sustainable catering and invite you to experience the flavours of local excellence at your next visit to one of our racecourses. Together, we can make a difference—one delicious bite at a time.