Operations for the three-day festival include more than 200 chefs recruited from the local area coming together to serve at least 12,000 meals across the site’s dining and hospitality areas.
Nick Campbell, managing director at Jockey Club Catering, said: “The Randox Health Grand National is a highlight in the UK’s sporting calendar, is watched by millions around the world and has an unparalleled history and identity.
“The three-day festival is a culmination of all our teams’ hard work and dedication to executing a world class event.
“We work closely with local suppliers and our supremely talented team at Aintree showcase their culinary innovation to create an exceptional offering year after year which always enhances the guests’ experience.”
There is an array of culinary options for hospitality racegoers to choose from including two of the newest facilities, the Champions Lounge and Silver Birch.
The menus have been created by the culinary team at Jockey Club Catering, which is led by Lee Miller, executive head chef at Aintree Racecourse. His focus is on seasonality and ingredients sourced from the local North West larder.