Food and Wine

Your guests will experience a five star service and dining from our kitchen brigade and team of stewards who have been serving royalty and influential members of the British establishment for many years.

Head Chef Tim Turner has been at The Jockey Club Rooms now for 6 years. He trained at The Ritz and The Savoy before working for various five-star hotels in England, Ireland and Portugal.

He favours the classic style of cooking, which is very much what he produces for the Club’s own members, but enjoys introducing a contemporary edge when creating menus for private parties and weddings.

Tim's fishmonger sources the famous Cromer crab for a host of dishes, whilst his butcher provides succulent, Suffolk reared Salt Marsh lamb, local Welsh Black Beef and the ever popular Dingley Dell Pork. Tim passionately believes in sourcing produce and ingredients from local businesses to support the region's growers and producers.

It’s worth a mention that one of the Club's favourite dishes is the famous Newmarket sausages and mash. The sausages for this dish come from famous Eric Tennant Butchers.