Chef James Tanner has revealed plans for a pop-up for the duration of the 2017 Royal Ascot Festival.
The pop-up restaurant called the Queen Anne Kitchen by James Tanner will be situated in the Queen Anne Lawn, in the Queen Anne Enclosure and open to the public from the 20-24 June.
Tanner will work with scholars from Independents by Sodexo a segment of Sodexo UK and Ireland and include young chef scholars taking on new careers and buddied up with more senior chefs on the programme.
The 150-cover restaurant will serve a mix of brasserie style dishes based on the Tanners' Barbican Kitchen in Plymouth and be themed in design on the Kentish Hare, in Royal Tunbridge Wells, Chris and James Tanner's pub. There is a bar incorporated into the design and a take-away option for racegoers who do not have time to sit down.
Tom Allen, food development director for Independents by Sodexo, part of the Schools and Universities Division, will supervise the scholars and work alongside Tanner for the duration of the festival.
"We are hoping to create a relaxed informal dining environment with some summer favourites on the menu, says Tanner."
Dishes will include a West Country crab salad with pink grapefruit and avocado; salt and pepper squid with miso, lime and coriander; slow cooked lamb shoulder with couscous honey and peppers and a risotto with broad beans and asparagus. Desserts will include chocolate pave, an Eton Mess with English strawberries and a sticky toffee pudding.
"It's an honour to be asked to do my own pop up for such a prestigious event," he added.
"I've done pop-ups for the odd night before but never anything on this scale."
For more information on Royal Ascot visit https://www.ascot.co.uk/Royal-Ascot
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