At Cheltenham Festival Week, it’s not just about the racing - It’s about celebrating heritage, craftmanship, close-knit ties between the land, food and the people who bring it all together.
This year, Jockey Club Catering (JCC) are proud to have partnered with Cheltenham Festival Week, offering guests in the Royal Box at Cheltenham racecourse exceptional local produce - Beef sourced from Tweenhills Farm, located just a short distance from the iconic racing grounds.
Nestled in the Gloucestershire countryside, Tweenhills is a renowned stud farm, breeding world-class racehorses and herd of Pedigree Aberdeen Angus Cattle. Raised on grass and silage grown only on the farm itself, the herd is nurtured with the same dedication to quality as the farm’s champions on track.
Every animal at Tweenhills farm is exclusively secured by Country Butchers - United Fresh’s specialist Butchery partner (UFC via Foodbuy) committed to quality, ensuring that each cut is traceable, consistent and crafted with care. Once selected, the meat is processed at a Red Tractor-certified abattoir and undergoes a traditional dry-aging process for four to five weeks, enhancing the depth of flavour and tenderness of the meat. Unlike wet-aging, which prioritises efficiency, dry-aging is an artisan’s craft, that elevates the natural richness of the beef.
For Cheltenham Racecourse and JCC, it’s not just about securing high-quality beef—it’s about making conscious, sustainable choices from sourcing the finest local produce, ensuring every step from farm to abattoir to butcher to racecourse happens within just a few miles, to reducing food waste by using the entire carcass throughout Festival Week, ensuring no part of the animal goes to waste.
Warren O’Connor, Regional Executive Chef at Cheltenham Racecourse, noted:
"Tweenhills beef went down a treat, the quality & taste of the meat was amazing, plus buying the full carcass was very cost effective especially when you’re doing the numbers we do for the festival."
Beyond the plate, this partnership also provided an opportunity to invest in the next generation of chefs. Two Levy apprentices had the rare chance to break down the carcasses, an experience that demonstrated the trust and empowerment that Levy place in their young talent.
This is more than just a meal; it’s a carefully curated partnership and cultivated legacy, brought to life through expertise, relationships, and a shared commitment to excellence. This partnership ensured that guests at the Cheltenham Festival enjoy a dining experience that is as special as the event itself.
