The chefs prepared all the dishes today that will be served in the hospitality boxes and suites this summer and then they get feedback on it. I take photos for the operational manual, but I'm always encouraged to try the food too.
Today I'd already had lunch so I only tried the cheeses while chatting to the expert cheese supplier, a lovely French man, who was there to talk us through the various different cheeses on offer. He's invited me out to their place in Oxfordshire for a site visit.
This is only a sample of what we'll be having this summer, all prepared fresh each day on site. It also includes rare beef, duck, lobster, mussels, lamb, short rib, pork belly, squid, skate and vegetarian.
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