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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 ChefsThe 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 SommeliersPresiding 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.