The Man Bird works with a brilliant team and his ‘Boss Man’ likes to get everyone together now-and-then to all wind-down together and celebrate all their hard work, which I think is lovely, don’t you? Previously, we’ve been out on party boats, or gone for slap-up meals, but this occasion saw us all going for a jolly at Bath Racecourse.
We all met up in the hotel lobby and then got aboard a mini-bus (complete with drinkies!) for the trip over to Bath. Given the sheer amount of traffic on the roads, it was nothing short of a miracle that we actually got to the venue early; props to the knowledge of local back roads and short-cuts of our driver. When it was time for the gates to be opened, the course staff were super-efficient, scanning our tickets and giving us directions to the Royal Crescent area.
At the bottom of the stairs, another section of the team greeted us, gave us our enclosure badges and then handed us over to the Royal Crescent staff, who escorted us to our table and got our first drinks sorted. Menus, Silent Auction Catalogues and the Race Programmes were laid out at each place, along with cutlery, glasses and (most importantly) coolers filled with bottles of crisp white wine. All the guests were given time to wander through the folding doors and out on to the balcony that looked directly out onto the racecourse, and then we were served our first course of the meal.
Starters comprised of either Poached Salmon and Prawn Tartlet with Beetroot and Apple tartar, Frisee, Pea Shoots, Capers and Citrus Dressing, Smoked Ham Hock and Parsley Ballotine with Pickled Carrot, Apple Jam, Mirco-Herb Salad, and Toasted Brioche, or Charred Goats Cheese Salad with Pear, Walnuts, Rocket and Frisee, and Pomegranate and Mint Dressing. Among our table there was a good spread of all three choices, and everyone said their choice was super. I had gone for the Salmon and Prawn Tartlet, and the pastry was excellent – as was the plentiful filling. The richness of the pastry and Salmon were tempered beautifully by the salty Capers and the zing of the dressing, as well as that ruby-toned Beetroot and Apple Tartar. The Man opted for the Ballotine, and this was chunkily textured and meaty-tasting in the mouth. There was enough Parsley to be enjoyed without it dominating the flavour profile. A fab pop of crunch came from the Pickled Carrot ribbons, and their sharp tang was much appreciated on the palate, too.
Our table had a young lad as the primary server and we couldn’t have wanted a more obliging chap – like a numpty, I forgot to get his name, but he was a superstar. All afternoon and evening, he ensured that our group wanted for nothing, though I think we had his nerves on edge when it came to the main courses! Head Chef Pasi Ainasoja has [literally] decades of experience serving top quality food (including at 4 AA-Rosetted Coq D’Argent), and timed his service to precisely pair with the races…what he didn’t account for was the tardiness of some race-goers i.e. us, so our young lad was a bit jittery when we weren’t seated as the food was leaving the kitchen pass. His Nibs herded everyone up - needless to say I was already at the table - and then our server and his colleagues swiftly placed our mains down and enquired if anyone needed extra sauces etc. before leaving us to tuck in.
Amongst our party there are no vegetarians so the Roasted Butternut Squash and Sage Gnocchi with Confit Cherry Tomatoes, Crispy Sage, Pine Kernels, Parmesan Crumb, and Herb Oil didn’t get ordered. There was a fairly even split between the Herb-crusted Cod Loin and the Thatcher’s Apple Cider and Thyme Braised Pork Belly, though. I had chosen the Cod Loin, which came with Saffron Baby Potatoes, Spinach, Asparagus, Heritage Carrots, Mussels, and Apple Cider Velouté. Given the fact that our dishes had probably been on the pass for between 5-10 minutes, the Cod Loin was in surprisingly good shape; only the merest outer part was a smidge dry, the rest was gorgeously soft and moist, with a mild, sweet flavour in the mouth. The Spinach was wilted nicely, and dark purple and orange Heritage Carrots gave a stunning visual against its (and the Asparagus’) verdancy. Large, plump out-of-shell Mussels were also mild in taste, complementing the fish superbly. A fruity velouté completed the meal (and the irresistibly scrummy Saffron Potatoes) perfectly, and I really enjoyed it once I’d got over the fact that I had more-than-likely ruined it at its peak. Sorry, Chef.
His Nibs had gone for the Pork Belly as his second course, and remarked on how beautiful the meat itself was; if he had a criticism, it was that the outer skin wasn’t crispy enough to be ‘crackling’ trust me, pal, you weren’t as gutted as me, because that gem would’ve been snaffled by yours truly! However, what was absolutely belting was the crisp-outered Black Pudding and Apple Bon-bon. This petite treat really packed a punch with its deep, rich-tasting filling that balanced crisp, sweet Apple and heavy-weight savouriness of the Black Pudding. Perfectly cooked Hispi Cabbage and the smoothest Carrot Purée you can imagine were sweet on the taste buds, partnered exceptionally by the precisely Olive/barrel shaped Chateau Potato’s buttery richness. Cider jus layered gently with the Thatcher’s nuance that had permeated the Belly Pork, tying the dish together skilfully. Another happy customer.
Thankfully, the desserts were a lot more forgiving in their time-sensitivity; perhaps Chef knew that folks would be a bit more louche with food as the race programme progressed! Dark Chocolate Ganache and the Apple and Pear Frangipane Tart were the runaway favourites on our table, though there was a lone order for the Citrus Posset with Apple jam-filled Mini Doughnut and Raspberry Gel. Possibly the best thing about the Posset was that it had been ordered for the much-loved partner of one of our party; the guy in question doesn’t do desserts particularly, so had ordered it as an extra treat for his partner. Ladies, that man is a bona-fide keeper, if ever there was one; and, no, for those of you wondering, the gent and lady weren’t me and The Man (though he is also a keeper!).
As with my starter, the pastry of this rectangular, sweet tart was divine. Just as good was the creamy Almond baking cream (Frangipane), whose sweet nuttiness paired tantalisingly with the orchard fruits that formed the filling, too. Blackberry coulis woke the palate up nicely, as did the crunch of the whisper-fine Ginger and Cardamom Tuille, and an edge of refinement came via the Chantilly Cream. This was a jolly fine dessert, and one that didn’t lay heavy on the tum…perhaps as well as Boss Man had arranged a Cheese Platter for our table as supper (and this was a monster!!). The Man was happily tucking in to his Dark Chocolate Ganache, thoroughly appreciating its dense flavour and silky texture. The rich Chocolate and Cream confection had been paired with a [genius-level balance of sweet and sharp] Vanilla Mascarpone, summer Berry Compote and crunchy Candied Hazelnuts, and this was a magnificent combination of elements. Bravo, Chef Ainasoja!
Only two in our group are Turophiles (cheese lovers); I’m one of them, so me and my fellow aficionado got stuck in. Hefty slabs of Blue Stilton, Pecorino and Goats Cheese soon got walloped through (though some got boxed up to bring home), partnered with plenty of Celery and Red Grapes. A multitude of crackers were provided, all with differing colours and flavours and our aforementioned server went off to find some butter for us as well. What a legend, bless him. I had been supping on a tasty Tempranillo through the day, and it also complemented the cheeses nicely. Not sure about the Hobgoblin ale, and I forgot the ask my Turophile neighbour if it did!
Entertainment on this particular evening was from The Wurzels; now, I’m going to show my age here and say that, as a wee nipper, I loved ‘The Combine Harvester’ song! Imagine how excited I was, then, when those accordion strains began and they launched into this total banger of a tune. It got even better when ‘I am a Cider Drinker’ got played…especially as we were in Somerset, land of Cider. The time ticked by happily, and all-too-soon, it was time to find our mini-bus and return to the hotel.
Not to dwell on negative things, but I do have to mention how ruddy fabulous the race course team were when it came to looking after one of our group who has recently had a lot of health issues. By the end of the day, he was flagging, energy-wise and the team took him to the rooftop, providing seats and blankets so that he could enjoy The Wurzels in comfort. When departure time came, they also very kindly wheeled him over to our transport. We all just wanted to commend their compassion and thoughtfulness; you made the day most enjoyable for a much-loved member of our team. Heartfelt thanks from us all.
Hot Wings given to team Bath Racecourse!! The hospitality package was given thumbs-up by everyone. Visit www.bath-racecourse.co.uk and hit the ‘view 2026 fixtures’ for event details. Each date has options to ‘buy ticket’ or ‘buy hospitality’. You can also call the team on 01225 424609 for more information.
