Organised by Prestige Venues & Events, part of Sodexo Prestige, the event on 8 September is part of Food and Drink Fortnight, which runs from 6-21 September.
The Race Day will feature an interactive 'Ready, Steady, Recipe' event, where chefs form the Perthshire area will enlist the help of volunteers from the crowd to assist them in a 20-minute cookery demonstration using fresh local produce, with each demonstration rounding off with a chance for viewers to taste the finished product.
Chefs from Sodexo Prestige Venues & Events, the catering and hospitality partners at the racecourse, will prepare a pre-racing lunch for 600 racegoers, using the finest local ingredients. Venison from Perthshire-based Rannoch Estate, Perthshire Rapeseed Oil, sea bass from the North Sea and Perthshire strawberries are just a few of the ingredients making an appearance on the menu.
A cookery demonstration will be hosted by Nicola Martin and Gill Murray from Small City, Big Personality and is a new addition to the event, giving those who attend an opportunity to see what in-house chefs can do with local produce and provide viewers with a new recipe to add to their collection.
Stephen Frost, executive chef of Sports, Leisure and Events at Sodexo Prestige said: "We view the Food and Drink Fortnight in Scotland as an excellent opportunity to make people aware of the outstanding local produce that Scotland has to offer. For our pre-racing lunch, we really wanted to create a fresh seasonal menu for the occasion and I think we have done just that."
Teaming up with the Food and Drink Fortnight, the racecourse is also playing host to the Perthshire Farmers Market which will see the arrival of the freshest local produce around, giving the 2,500 expected guests a chance to see, taste and purchase the best of what Scotland has to offer.
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