A Day For The Races

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There’s only a few things that will get me up at 6.30am on a Saturday – and Raymond Blanc’s food is one of them


Luxury English pursuits vary from polo days to the finest of afternoon teas. Another of course, is a visit to Ascot – the British racecourse that offers just as much competition off the track as it does within when it comes to style.

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After a last minute space opened up for this weekend’s race day, I was invited to visit for a prompt Saturday morning arrival time. The promise of Bollinger Champagne had me tempted – the chef names of Raymond Blanc and Adam Handling had me emailing a fervent RSVP.

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The reason for my visit was edible – we were trying the new fine dining menus which will be on offer to visitors this summer. Ascot are pushing to move away from the archaic systems of the past – no more white cloth table service – instead, there’s a focus on chef stations, relaxed dining and having a touch more fun with food.

That’s where the chefs come in. And me, with a napkin in lap and fork in hand.

Here’s a few shots from the day…. 


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*What I wore*


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A dress at Ascot in summer is a given – a dress in winter is avoidable. I opted for a velvet floral Zara camisole, paired with a black H&M blazer and high-waisted black trousers. Topped off with a pair of cream wedges and a little Ted Baker bag – which was charmingly the same shade of blue as my belt.


 Hope you like…

Sophie x

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