February Fun at The Tack Room

That’s why our Superfood Salad has become a customer favourite – vibrant, satisfying, and packed with plant-powered goodness. This May, we’re sharing not just the story behind the dish, but also how you can recreate it at home. What Makes It Super? A medley of potato, creamy smashed avocado, crumbled gpat's cheese, shallots and kale, all brought together with a mustard dressing and focaccia toast. It’s the perfect plate to power you through June! What to try it yourself? How to Prepare the Superfood Salad (Tack Room Style) Want to recreate a bit of The Tack Room magic at home? Here’s how to make our delicious Superfood Salad – packed with flavour, colour, and wholesome ingredients. Ingredients (Serves 2) 2 medium potatoes, diced (skin on for extra texture) Olive oil, salt, pepper 1 ripe avocado 1 small cooked beetroot, sliced or cubed 8–10 cherry tomatoes, halved 2 shallots – one thinly sliced and pickled, one finely chopped raw 2 handfuls of fresh kale, lightly steamed or wilted 2 handfuls of mixed salad leaves 40g goat’s cheese, crumbled 2 slices of focaccia (or any crusty bread), toasted For the mustard dressing: 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tsp honey or maple syrup 2 tbsp olive oil 1 tbsp lemon juice or white wine vinegar Salt and pepper to taste For the quick-pickled shallot: 1 shallot, thinly sliced 2 tbsp vinegar (apple cider or white wine) Pinch of sugar and salt Let this sit for 10–15 mins before using. Or you could just come to the Tack Room - and we can make it for you instead!

Embracing the Summer Solstice and Midsummer Traditions June is synonymous with the summer solstice, occurring this year on June 21st at 03:42 BST . This astronomical event marks the longest day and shortest night of the year, as the Northern Hemisphere tilts closest to the sun. Historically, the solstice has been a time of celebration and mysticism. Ancient Britons observed this celestial event with rituals at sites like Stonehenge, where the sun's rays align perfectly with the stones during sunrise. Midsummer traditions include bonfires, dancing, and feasting, reflecting a deep connection to nature and the cycles of the earth.

Step away from the bustle of the racecourse and settle in for a thrilling night where you can enjoy placing your bets, choosing your horse, and cheering them down the home straight… will you pick a winner? Doors open at 6.30pm, with the first race at 7.30pm. We’ll be serving a specially curated Race Night menu, available to view here – RACE NIGHT MENU – alongside our full drinks list. Tables must be pre-booked via The Tack Room on: Tel 01638 666390 Email: thetackroom@nhrm.co.uk

A Proper Bite for the Season Whether you're refuelling after a walk on the gallops or settling in for a laid-back lunch with friends, our steak sandwich is the kind of dish that makes an impression. Chargrilled slices of tender sous-vide steak are layered with truffle mayo and chimichurri – all nestled inside lightly toasted sourdough. What Makes It a Tack Room Favourite? We all have our favourites, but we also keep an eye on what you love most – and the steak sandwich is currently the most-ordered item on the menu. Made with pride, using top-quality beef, cooked to perfection and served fresh every time. The chimichurri and marmalade add just the right twist of flavour, while our truffle mayo delivers a rich, satisfying aftertaste. Whether you're grabbing a quick lunch or making it part of a long, lazy afternoon, The Tack Room Steak Sandwich is guaranteed to hit the spot. Tack Room Recipe: Our Signature Steak Sandwich Want to try your hand at making it at home? Here’s our simplified version of The Tack Room favourite – ideal for a weekend lunch or an easy midweek treat. Ingredients (Serves 2): • Sous-vide steak • 2 sourdough slices • Handful of salad • Chimichurri and red onion marmalade • 2 tbsp truffle mustard mayo • Olive oil, salt & pepper Method: 1. Prep the steak: Rub with a little olive oil, salt and pepper. Allow to come to room temperature before cooking. 2. Sear to perfection: In a hot pan or on a grill, cook the steak to your liking (we recommend medium-rare). Rest for 5–7 minutes before slicing thinly. 3. Build your sandwich: Lightly toast the bread. Spread truffle mayo on both sides. Add salad, warm steak slices, chimichurri and marmalade. 4. Serve up: Pair with chunky chips or a crisp salad. Perfect Pairings Pair your steak sandwich with a bold red – a glass of Malbec or a smooth Rioja works beautifully. Or keep things local with a pint of East Anglian craft ale. A May Lunchtime Hero From racegoers and local explorers to Sunday browsers and weekday regulars, The Tack Room Steak Sandwich is the dish people come back for. This May, make it your go-to – whether you're dining in the sunshine or tucking into something satisfying after a morning in town.

There’s something magical about the month of May. The days are longer, the flowers are in full bloom, and the air feels lighter with the promise of summer just around the corner. But what exactly makes May one of the happiest months of the year? And if you're in or around Newmarket, what exciting things can you look forward to this May?

14th May 2025 | 7:00 PM | £95 per person Experience the vibrant flavours of Spain in an exclusive evening of food, wine, and heritage at the Cambridge & Newmarket Polo Club this May. Hosted in collaboration with Bodegas Pinuaga and The Tack Room, this special event will feature an expertly curated five-course tasting menu, paired with organic wines from one of Spain’s most exciting winemaking families. Now run by third-generation winemaker Esther Pinuaga – Founder and Owner of Bodegas Pinuaga and Vice President of the Spanish Organic Wine Association – the winery continues a 60-year tradition of organic farming in Toledo, Spain. Esther champions indigenous Spanish grape varieties, crafting wines that speak of place, passion, and heritage. Guests will enjoy: • Perello Olives, Padron Peppers, Lomo, Sourdough with Chilli Maldon Salt Paired with PINUAGA DUENDE BLANCO 2023 • Brined Sardine & Anchovy Mousse on Brioche Paired with PINUAGA ROSÉ 2024 • Manchego & Chorizo Croquette with Saffron Aioli and Tomato Salsa Paired with PINUAGA NATURE 2022 • Stuffed Confit Lamb Belly, Chimichurri, Patatas Bravas Paired with PINUAGA CEPAS 200 2019 • Tarta de Queso with Passionfruit Paired with PINUAGA CEPAS 200 2021 • Manchego Queso This one-off event promises a memorable evening of authentic Spanish flavours, organic wines, and lively conversation in the beautiful setting of the Polo Club.

As the chill of early spring lingers and the evenings call for something indulgent, Baked Camembert takes centre stage as our Meal of the Month here at The Tack Room in Newmarket. Rich, gooey, and deeply comforting, it’s the perfect dish for sharing — whether you're joining us for a relaxed lunch or tucking into something warm and indulgent before your main. A Cosy Classic to Share There’s something wonderfully sociable about a whole baked Camembert — especially when it arrives bubbling and golden from the oven, accompanied by toasted sourdough and seasonal chutney. It’s a dish that invites you to slow down, tuck in, and enjoy every warm, melty mouthful.  At The Tack Room, we serve our baked Camembert with a touch of rosemary and garlic, alongside freshly toasted sourdough and a dollop of house-made chutney — perfect for sharing (or not).

Easter is one of those times of year when everything seems to be bursting into life—daffodils are out, chocolate eggs appear in every shop window, and we’re suddenly craving roast lamb and hot cross buns. But have you ever stopped to wonder why we celebrate Easter the way we do? Where did it all come from? Why the eggs, the bunny, and the buns?  Let’s crack into the real meaning of Easter, the quirky traditions that surround it, and the delicious food that’s become part of the celebration — and why Easter weekend is the perfect time to gather with loved ones over a seasonal meal at The Tack Room in Newmarket.

As we step into March, there’s no better way to celebrate the season than with a classic roast sirloin of beef with all the trimmings. Whether you’re indulging in a hearty meal to beat the lingering chill or planning a special treat for Mother’s Day, this dish is the ultimate comfort food. At The Tack Room Newmarket, we serve our roast sirloin of beef with golden crispy roast potatoes, fluffy Yorkshire puddings, seasonal vegetables, and a rich red wine gravy—a meal designed for lingering conversations and full stomachs. If you're looking for the perfect way to spoil Mum this Mother’s Day book a table and let us take care of the cooking while you enjoy a relaxed, delicious meal together. Available every Sunday – but book ahead, as it always sells out fast!