Following Government advice, all racing at Hereford Racecourse will continue behind closed doors until further notice. From 24/09/20 all attendees to Hereford Racecourse will be requested to fulfil the NHS Track & Trace system upon entry. Please see news for more info
Where possible the menus are sourced from local produce, and the style of menu can be tailored to your groups needs. Whether it’s a relaxed buffet like out Orchard Menu, a scrumptious two course deluxe buffet like our Cathedral Menu, or a four course meal with silver service, like our Taste of Hereford menu, we offer a number of competitively priced options.
Prices start from £50pp and include parking, admission, racecard, private box with viewing balcony, three course luncheon and courier betting service. There is a minimum of 12 guests for each box (though this sometimes increases to 15 depending on the fixture). Additional packages can be added on to tailor your experience.
Our Mid Week offers sees that you amazing prices, no matter which dining option you pick.
- Orchard (Buffet) £75
- Cathedral (Deluxe Buffet) £85
- Taste of Hereford (Four Course Meal) £100
Our Christmas Jumper Raceday on Saturday 14th December also has a number of offers across the dining options. Pleasenote for this race day, the minimum number of guests is 15.
- Cathedral (Deluxe Buffet) £100
- Taste of Hereford (Four Course Meal) £120
CARROT & ORANGE SPICED SOUP (V). A soup of seasonal carrots, finished with orange zest & a cinnamon & clove oil, served with a miniature baguette
QUENELLES OF DUCK & COINTREAU PARFAIT. Quenelles of duck & cointreau parfait, served with a homemade chutney, port syrup dressed frizee leaves & crostini’s
PAN SEARED BREAST OF CHICKEN. A pan seared breast of chicken, served with an apricot & sage stuffing, dauphinoise potato, honey roast parsnip, carrot spear & puree, braised red cabbage & handmade pig in blanket from Little Black Pig Farm
BUTTERBEAN CRUMBLE (V). Butterbeans & cannellini served in a white wine sauce, served with a chestnut and crispy onion crumble topping, served withroasted root vegetables and red cabbage
BLACKBERRY ETON MESS local seasonal blackberries, served with miniature meringues, crème chantilly, blackberry coulis & shortbread crumb
EXOTIC FRESH FRUIT SALAD served with a vanilla syrup, with a jug of crème chantilly