Q&A WITH EXECUTIVE CHEF GEMMA AMOR

SODEXO LIVE!, OFFICIAL SUPPLIER

What does it take to deliver the culinary operations at the world’s most prestigious race event? With 300,000 racegoers and over 45,000 meals served during Royal Ascot, the scale is grand. Join us as we go behind the scenes with Executive Chef Gemma Amor.

How long have you been at Ascot Racecourse? How many Royal Ascots will this be?

I’ve been with Ascot for the past 28 years, full-time for 26 years, with two years prior as a casual worker. This upcoming Royal Ascot will mark my 29th with the company.

How did you get into your role?

I started back in 1996 during college work experience. I liked the buzz and thought, ‘Okay, I think this is something for me.’ After trying different roles in restaurants and hotels, I found I really liked this type of catering. I started as a commie and worked my way up to Executive Chef at Ascot.

What does your culinary team look like?

Believe it or not, our team is not very big but it’s mighty. We have Dane Humpleby as the Head Chef of Hospitality, Rob Jones as Head of Major Events and Production, Mathew Shipley as Head Chef of Retail, Charles Moona as our Sous Chef of Fine Dining, Georgie Wilde as Kitchen Manager and Gary Coburn as my Head Kitchen Steward, overseeing stock management and kitchen porters.

On racedays, we bring in 40 to 100 casual base chefs. What that means is they work at race events across the UK. For Royal Ascot, we employ 350 chefs and 20 kitchen porters, that report directly to me.

How do you handle staffing for Royal Ascot, and when does the recruitment process begin?

Recruitment begins in September after the fixture schedule is confirmed. We utilize our database and a refer-a-friend scheme, tapping into networks of individuals eager to participate in such an iconic event.

How does it work with the guest chefs?

It varies from chef to chef. Some guest chefs bring their own teams, while we may send our chefs to their restaurants for development opportunities. Our apprentices also engage with the renowned chefs through programs like the Sodexo Live! apprenticeship, providing invaluable learning experiences. It’s all about collaboration and learning from each other.

When it comes to menu planning, how early do you start, and how do you balance traditional favourites with new dishes?

Menu planning commences in September based on feedback and trends from the previous year. While we maintain signature dishes like Coronation Chicken, we’re always open to innovation while ensuring scalability and balance in our offerings.

We also need to be clever to ensure our plans accommodate the scalability of cooking for anywhere from one to 1000 people per day.

By December, we finalize menus for Royal Ascot, ready for tastings in January, with subsequent tweaks as needed.

What role do local and seasonal ingredients play?

Local is good but when we need a lot of one item, like 10,000 chicken breasts, it’s not always possible, so we tend to use best in season. This means we work with suppliers to get the best quality, even if it’s not all from one farm but instead multiple farms in the same area and always British. It’s all about using products with a good story and supporting local whenever possible.

Could you walk me through a typical day in the kitchen during Royal Ascot?

Days start at 3:30 am to receive deliveries and address any issues before staff arrival at 6:00 am. Prep begins in earnest by 7:00 am, with hospitality areas ready for service by 10:30 am. We aim to complete starters and mains before 2:00 pm, followed by desserts, cheese, and afternoon tea with chefs usually wrapping up between 9:00 and 11:00 pm.

How do you maintain quality and consistency across different dining options?

We rely on tastings and detailed specification manuals for each dish. Production occurs centrally, ensuring uniformity, and we double-check quality before service.

And what about catering for the jockeys?

We cater for jockeys following guidelines from the British Horseraing Authority. It’s crucial to maintain high standards to provide them with the right balance of protein and carbs for peak performance.

Any memorable moments from past Royal Ascots?

Catering for the Royal Box during lockdown was a unique experience. Normally, Royal Box guests dine at Windsor Castle, but circumstances led us to serve them. It was a proud moment for the team.

Lastly, any advice for aspiring chefs?

Respect and teamwork are key. Chase your dreams relentlessly and remember, you’re only as good as the team supporting you. Hard work and determination can lead to incredible achievements, regardless of any obstacles you face.

A few tips from me.

• I was always taught when I was younger, you need to give respect to earn respect.

• If you’ve got dreams, don’t let them be dreams. Make them reality.

• I’m dyslexic and when I was a kid I was basically told by the school that I’d get nowhere. You’ve got to put in the work to get anything out. And now look at me.

• The last one is teamwork. You can’t do anything on your own. You’re only as good as the people behind you.

Served At Royal Ascot

Sodexo Live! operates at Ascot under the 1711 by Ascot brand as the official catering and hospitality partner of the racecourse. Since 1998, the 1711 by Ascot team has been delivering world-class food, beverage and service across racedays and events throughout the year.

During Royal Ascot, Sodexo Live! recruits and manages over 3,000 team members and maintains high service standards through its award-winning training academy.

5,500 Plant-based starters and desserts

400kg Clotted cream

10,000 Punnets of mixed berries

200kg Jam

250,000 Hand-finished afternoon tea pastries

10,000 Chicken breasts

3,000kg English sirloin of beef