Hospitality at other Aintree race meetings

Restaurant packages

Fine dining and exciting racing? Now that’s a winning combination. With six race days outside of the famous Grand National meeting in April, we're delighted to be able to offer you year-round racing and fine entertaining. A trip to the races is an occasion worth celebrating, and where better to do it than in one of the most exclusive restaurants on the racecourse, the Princess Royal Restaurant.

Join us in the Princess Royal Restaurant for our October and November race meetings

We can guarantee a premier location on the fourth floor of the Princess Royal Grandstand, where you’ll have the best view of the winning post from the comfort of your table, whilst being pampered with Aintree’s best hospitality. Eat delicious food, pick your favourite horse from your complimentary racecard, and then watch top racing unfold from your prime spot - a private viewing balcony overlooking one of the world’s most famous racecourses.

Hospitality in the Princess Royal Restaurant is just £83 per person for our October and November racing fixtures, and includes:

Admission into racecourse and restaurant
Complimentary racecard
3-course set menu
Cash bar
Tote betting
Free car parking

Menu for Saturday 23rd October and Sunday 24th October 2010

Tea and coffee on arrival

Venison sausage with creamed mash and a rich onion gravy
or
Leek and potato soup with a cream cheese and chive flouron

Followed by

Seared salmon with thai style noodles and a sweet chilli dressing
or
Shropshire chicken supreme with a red wine and mushroom sauce, buttered fondant potato, autumn greens and chantanay carrots

Followed by

Coffee crème brulee with an amereti biscuit
or
Chocolate fondant pudding with vanilla pod ice cream

Freshly brewed coffee

Menu for Sunday 21st November 2010

Tea and coffee on arrival

Tomato and red lentil soup with herb croutons
or
Thai fish cakes with dressed leaves and a sweet chilli sauce

Followed by

Hand carved crown of turkey, roast potatoes, creamed mash, carrot and swede puree, buttered sprouts and gravy
or
Paupiette of lemon sole with a cream and mushroom sauce, and season vegetables and potatoes

Followed by

Apple and blackberry crumble with vanilla pod custard
or
Selection of Lancashire cheese, biscuits and chutney

Freshly brewed coffee