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Food & Drink

  • At the Royal Automobile Club you are never far from a great meal. Whichever clubhouse you visit, there are a multitude of dining options to keep even the choosiest diner content and well fed. From a quick sandwich or salad after a lunchtime swim to a five-course feast in the splendour of the Great Gallery or the Boston Room, the Club has it covered.

    All food is seasonal and sourced from the finest suppliers, from prime Scotch beef, the ripest Brittany cheeses to the freshest fruit and vegetables on the Covent Garden stalls. Menus change to reflect the seasons and the best quality produce on offer, all with the finest wines to match. Bon Appetit!

     

  • The Chefs
    The Club's kitchens are led by talented Executive Chef Philip Corrick, ably assisted at Woodcote Park by Howard Bisset. Other key members of the kitchen brigade include Ben Gielen, Head Chef, Robert Chambers, Great Gallery Head Chef and Martin Powell, Executive Pastry Chef.

    Philip specialises in classic French cooking with a modern interpretation, and career highlights so far include:

    Launching the Club’s prestigious Derby Ball in 2007, guests chefs included Michel Roux, Anton Edelman, Brian Turner and John Williams.

    Guest chef exchanges - encouraging cultural links and a valuable learning experience for young chefs. Visits include Le Cipriani, Venice, L’Oasis, Nice, Hassler, Roma and Il Pellicano, Tuscany.

    Hosting the Entente Cordiale Dinner 2004 at the Royal Automobile Club, working with some of France’s Top Three Star Michelin ChefsFinalist Meilleur Ouvrier de Grande Bretagne (M.O.G.B), 1991

    The Sommeliers
    Presiding over the Club's extensive wine list, the Club's Sommeliers certainly know their new world from the old, their appellation controlee from their terroirs. Make the most of their extensive knowledge and well-trained palate and turn a great meal into an unforgettable one with the perfect wine accompaniment.

The Long Bar Reopening

The evening of Thursday 25 September saw the reopening of the re-vamped Long Bar at Pall Mall. Members and their guests arrived to find a redecorated restaurant with a new whisky counter in the middle of the bar and a new shellfish counter.

The evening of Thursday 25 September saw the reopening of the re-vamped Long Bar at Pall Mall. Members and their guests arrived to find a redecorated restaurant with a new whisky counter in the middle of the bar and a new shellfish counter that has been added to the buffet. Diners tucked into the new Tasting Plate Menu created by the Club chefs and favourites include the ham hock with piccalilli, Cumberland chipolatas with honey and grain mustard and the mini Hereford beef burgers with caramelised onion and cheddar.

Long Bar Manager, Aziz Zeroual, and his team could not be more proud of the refurbished restaurant. Aziz said, ‘Everyone was so involved with the project alongside the Working Committee and now we can see the finished result we could not be happier. It has given us such a boost and to hear the positive feedback makes us very proud.’

After the summer refurbishment Daniel Pereira, Chief Operating Officer, said, ‘We are delighted we have completed the refurbishment of the Long Bar both on time and within budget. The feedback so far has been incredibly encouraging. On behalf of the Working Party, I would like to invite you to visit the Long Bar where you will experience the authentic ambience and warm hospitality that has been the hallmark of this room, with a tastefully refreshed look. I do hope that you will enjoy this wonderful facility as much as you have in the past.’

The Long Bar team look forward to seeing you soon.

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