The finest British produce, locally sourced from carefully selected regional suppliers, used to create winning dishes for all events at Cheltenham Racecourse.
Cheltenham prides itself on providing guests with stunning dishes for every occasion. Our menus are designed with these key elements in mind; seasonality, provenance of ingredients and sourcing of local British produce that are farmed and caught in a sustainable and ethical way.
Our skilled chefs enjoy personalising menu options to suit every event. Whether it’s a breakfast package for 10, or a delicious banquet for 800.
Our experienced team, friendly waiting and bar staff are dedicated to providing a first-class service at every event.
We offer award winning catering and deliver a strong fine dining experience.
Regional Executive Chef Tom Parry joined Cheltenham Racecourse in October 2013 after a successful period of 10 years as Executive Chef for major events including the RHS Chelsea Flower Show, the Open Golf Championships, AEG Live Concerts Hyde Park and the PTL Hospitality Village at the London Olympics 2012. Tom also served with the British army for 14 years.
Tom comes with thirty years of experience in hospitality and catering services operating both green field and fixed sites. He holds over 20 culinary medals including winning Parade de Chef Gold at Hotelympia, finalist for the National Banqueting and Event Chef of Year 2012 and 2013, winner of the RCA 2017 Best Food award, winner of Event Caterer of the Year at the SLC Awards 2016, and finalist in the SLC awards Best Menu category 2017.
Tom is passionate about seasonality, provenance of ingredients and the sourcing of local British produce that is farmed and caught in a sustainable and ethical way.
“It is essential in this fast-paced environment to be surrounded by a professional, dedicated team” states Tom. “I am fortunate here to be surrounded by people who share a genuine love of the kitchen.”
What is your signature dish?
“I have been lucky enough to be exposed to many styles of cuisine, my specialities and passion would lean toward Italian and French with Mediterranean influences.
Fresh seafood is my favourite dish. I think it is an art using fresh fish and I get excited about the amount of ways it can be cooked – combining amazing fresh fish landed in Brixham and great local Cotswold produce to produce fresh, tasty and visually stunning dishes.”
Warren started his culinary career in a small boutique hotel on Cleeve Hill, Cheltenham, where he learnt his core trade whilst going to Cheltenham Catering College. Following this start, he became Junior Sous Chef at the Swan Hotel, Bibury with two rosettes and trying for three. During his time at the Swan, Warren gained invaluable knowledge and experiences from some of the great chefs around him. He would pick seasonal herbs and vegetables from the hotel grounds and sourced fresh trout in the River Coln.
Wanting to see a little more of the world, Warren then joined the P&O cruise fleet early in 2000 where they catered for 2200 passengers and 850 crew, 24 hours a day, 7 days a week. With P&O he travelled to the four corners of the world, sampling the best local cuisines they had to offer, from clam chowder in San Francisco to bouillabaisse in Marseille.
Warren then joined Cheltenham Racecourse as Production Chef, working at some world famous events including:
Having worked his way through the ranks to Sous Chef at Cheltenham, he became Head Chef at Warwick Racecourse. It was this experience that won him his promotion to Head Chef at Cheltenham Racecourse in 2015 where he currently orchestrates the delivery of amazing hospitality offers supported by a great culinary team.
+ Easily accessible from the M5 (Junction 10 or 11)
+ Train station, less than 10 minute drive, for London, Birmingham and Bristol
+ Birmingham and Bristol airports under an hour away
+ Gloucestershire Airport for private flights
+ Helipad on the racecourse
+ Nestled in the picturesque Cotswolds landscape