Raymond Blanc is the latest high-profile chef to join the hospitality line-up at this year's Royal Ascot thanks to a partnership with upmarket event caterer Rhubarb.
The two-Michelin-starred chef joins the ranks of Tom Kerridge and Atul Kochhar, who are both set to head up fine-dining experiences at the iconic race meeting.
Blanc's collaboration with Rhubarb will be available as a package in private boxes overlooking the course with the menu taking its cues from the kitchens and gardens of Belmond Le Manoir aux Quat'Saisons.
Canapés, a three-course lunch, wines, and an afternoon tea service will be served by a Rhubarb team comprising chef, waiter and hostess or butler, each day of Royal Ascot, which runs from 17 to 21 June.
The menu includes tuna with soy lime jelly, beef tartare with smoked mayonnaise, and goat curd on oat biscuit with a honey and black olive crumb for canapés; and Cornish crab salad with grapefruit and celery, roast rack of lamb with potato gratin and minted peas, and exotic fruit raviole with a coconut lime leaf jus for lunch.
Commenting on his involvement in the event, Blanc said: "Royal Ascot is a wonderful highlight of the British summer, and I have many fond memories of this glorious occasion. It is a fantastic privilege to be working with Rhubarb, who share my love and deep respect of Great Britain's finest produce."
Glen Sutton, director of events at Rhubarb, added: "We're extremely excited to be working with one of the greatest and most respected chefs in Britain. The menus are elegant and celebratory, and this package makes the spectacular event even more special."