At Newmarket we are very passionate about keeping up with and offering current food trends to our consumers. Veganism is a key and current trend, which is mindfully considered on our menus. Our new wraps and sandwiches considers this, with a careful selection of plant based ingredients as well as fresh vegan options in the dining packages.
Looking after our environment is a hot topic worldwide and we are also very conscious about helping to preserve our planet. In the food side of things we have removed all single use plastics for C&E events and have started a NO FOOD WASTE campaign at Newmarket. Food waste is being recycled and being used to create energy, but careful menu planning is the first port of call in this reduction of food waste.
There has been two excellent additions to the culinary team at Newmarket, Louise Mulvihill (Sous Chef) and Paul Buckley (Senior Sous Chef). Louise has wealth of knowledge in conference and banqueting and is already putting her stamp on the menus, as well as a positive influence over the day to day running of the business.
Paul Buckley, a chef that has a modern creative approach. Paul is very passionate about recognising and delivering food to suit new culture changes and trends. At present Paul has been working with a considered approach to veganism and palates with dietary requirements. Paul has mindfully created new and innovative dishes and menu’s to suit this change in culture and high demand of dietary requests.
Then there is me, Damian Adams, Head Chef at Newmarket Racecourse for 11 years. Within my role I have 28 kitchens (July and Rowley Mile track) to deliver high quality food out of, with up to 60 chef’s to support me in this operation. Not only do I have Newmarket to look after, as the East Region Head Chef I also support the food operations at Nottingham, Market Rasen and Huntingdon.