Royal Ascot races is a highlight in Queen Elizabeth II’s calendar and she attends every year without fail. However, this year the coronavirus pandemic means the event will have a very different format as it remains closed to the public. While the five days of racing usually draws huge crowds fans will have to tune in at home to enjoy the event on TV instead.
Racing isn’t the only attraction of Royal Ascot, as visitors enjoy a day of fine food and drink at the event too.
The Queen never goes without afternoon tea, even when she’s at Royal Ascot, where a spectacular spread is put on in her honour
Royal Ascot’s British High Tea is a highlight for many who attend and the racecourse’s top chef have shared how to make it.
Ascot racecourse’s Head Chef and Executive Chef, Ben Dutson and Gemma Amor have revealed how to prepare by the Moët & Chandon Grand Vintage Afternoon Tea sandwiches so those after the true Royal Ascot experience can make it at home.
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How to make Queen’s favourite afternoon tea sandwiches
Smoked Salmon and Cream Cheese
Ingredients
Two slices of brown bread
80g smoked salmon
30g full fat cream cheese
Lemon juice, to taste
Cracked black pepper
Method
Butter the bread.
Mix the lemon juice and cracked pepper in the cream cheese and place this mixture on one side of the bread.
Top with smoked salmon. Place the second slice of bread on top.
Gammon Ham and Dijon Mustard
Ingredients
Two slices of white bread
80g good-quality sliced gammon ham
1 tsp Dijon mustard
1 tsp mayonnaise
Method
Butter the bread.
Mix the mayonnaise with the mustard and spread on both sides of the bread.
Place the gammon on one side and the second slice of bread on top.
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Cucumber and Mint
Ingredients
Two slices of white bread
40g cucumber, peeled and thinly sliced
10g natural yoghurt
5g fresh mint, chopped
Cracked black pepper
Method
Butter the bread. Place the cucumber on one slice of bread and season with black pepper. Mix the yoghurt and mint.
Spread the yoghurt mixture on the second slice of bread. Place the two pieces of bread together.
Free-Range Egg Mayonnaise
Ingredients
Two slices of white or
brown bread
3 free-range eggs
1 tbsp mayonnaise
5g mustard cress
Method
Butter the bread. Boil the eggs for ten minutes, peel and cool then chop and mix with the mayonnaise.
Season as you wish. Place on one side of the bread and top with cress. Place the second slice of bread on top.
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