The soaring popularity of plant-based diets in recent years has seen plant-based fine dining become a significant trend and an elegant one at that.
Gone are the days when menus would offer one vegetarian option as a token gesture. In its place is the emergence of highly creative dishes of such culinary artistry that they often resemble a piece of modern art – rather than food – on a plate.
Ascot Racecourse led the way in plant-based fine dining with the introduction of their innovative plant-based menus in 2019 that cater for all manner of dietary requirements for all corporate event types. In response to ever-increasing consumer demand for alternative food and drink options, they offer a range of exquisite menus from a buffet or afternoon tea to the full fine-dining gastronomic experience that showcases the versatility and gourmet potential of all the plant-based ingredients they use. So much so that for Ascot, creating these dishes has become an art form.
Gemma Amor, executive head chef of Ascot’s in-house catering team 1711 by Ascot, discusses how things continue to change and evolve. She said: “We want to change the perception that choosing plant-based is a lesser option than its meat or fish counterpart. We don’t charge a different price, rather a set price regardless of what you choose. This is because we spend significant time curating and perfecting our plant-based menus using exceptional, seasonal ingredients with flavours that work in perfect harmony. We put considerable thought into ensuring that our plant-based options stand up against all other options on the menu and are equally as satisfying and appealing.
“Until recently, we typically worked to 15% of customers choosing plant-based, but this number has now increased to more than 20%, so it’s definitely on the rise. In addition to being a lifestyle choice, people are thinking more about the environment. Feedback from those who traditionally opt for a meat-based dish has been that our plant-based offering is so good that they didn’t miss the absence of meat which is high praise indeed.”
Seasonal and sustainable gastronomy
Ascot’s creative plant-based menus are curated using hyper-local, seasonal ingredients which, in some cases, would have been growing just the day before. Not only are these fine and fresh ingredients being used when in their prime, but the short journey from farm to fork minimises food miles which significantly cuts down on overall carbon footprint.
Such is the exceptional quality of these dishes that during Royal Ascot 2023, all starters and desserts served in two of their fine-dining restaurants were plant-based without exception, equating to 5,500 covers across the week. Such was the success that Royal Ascot 2024 expanded this offering into additional restaurants, totalling more than 8,000 covers. When serving a starter of Wye Valley asparagus, lovage emulsion, apple gel and pickled shimeji mushrooms, and a Valrhona chocolate and blackcurrant cheesecake with chocolate soil and blackcurrant gel, what’s not to love?
“It was a bold and brave move for us, but it was very well received. In fact, we didn’t receive a single complaint,” explained Gemma. “It’s got to be filling, the flavours have got to work, and it’s got to look beautiful on the plate. We plan to stick to plant-based for these courses from now on unless the client specifically requests otherwise.
“In terms of costs, people automatically think that plant-based dishes are the cheaper option, but in fact, they are not. For example, plant-based cheese, butter and cream is a lot more expensive than standard alternatives. Add the time we spend researching, developing and creating visually stunning menus and it’s most definitely not the cheaper option.”
Choice is also an important consideration and, as with all menu options available at Ascot, the plant-based menus offer a diverse range of imaginative options to cater for every event type and size. Ascot works in partnership with Full Circle Farms based in Sussex to assess their various catering requirements across all restaurants and private boxes year-round. This unique farming initiative allows venues to grow on their own plot of farmed land without using a single drop of pesticide or herbicide which means that customers enjoy menus packed full of flavour that evolve with the changing seasons, showcasing the best of what each season has to offer.
Premium ingredients paired with innovative techniques
What’s next at Ascot? Elevated plant-based ingredients for one thing. “We continually experiment with all manner of plant-based ingredients to create refined dishes that are presented with meticulous detail and intricate plating techniques,” explains Gemma. “Truffles, speciality mushrooms, saffron, asparagus, cauliflower, edible flowers, microgreens, decorative sauces… the list really is endless.
“We take inspiration from diverse culinary traditions, blending flavours and techniques that result in fusion cuisine whilst also continually evolving our existing techniques such as molecular gastronomy, sous vide, fermentation, foam manipulation and other culinary disciplines to create complex flavours that take our discerning diners on a plant-based culinary journey that celebrates flavour, artistry and sustainability in a way other cuisines simply can’t.”
For more information on Ascot’s plant-based menus and corporate event options or to find out more about creating your own bespoke event at Ascot, get in touch with the Events At Ascot team now or call 44 (0)344 346 3611.
