Hey Wow – It's June!

With the sun finally showing its face and mornings feeling that little bit more Mediterranean, we’ve chosen something warming, spiced, and slightly indulgent for July’s Meal of the Month: Turkish-style eggs – perfect for a leisurely breakfast or brunch in our courtyard. Think creamy Greek yoghurt swirled with garlic, topped with gently poached eggs, and finished with a drizzle of hot chilli butter and fresh herbs. Scoop it all up with hunks of sourdough, and if it’s not too early... well, a crisp glass of Prosecco or an early cocktail wouldn’t go amiss. (We won’t tell.) Here’s how we make ours: Ingredients: 2 fresh eggs 150g Greek yoghurt 1 small garlic clove, finely grated ½ tsp sea salt 25g butter ½ tsp Aleppo pepper or chilli flakes A small handful of chopped fresh dill or parsley Sourdough toast or flatbread, to serve Method: Mix the yoghurt, garlic and salt, and spoon into a shallow bowl. Let it come to room temperature while you poach the eggs. Bring a pan of water to a gentle simmer with a splash of vinegar. Crack in the eggs and poach for around 3 minutes, until the whites are set but yolks still runny. Meanwhile, melt the butter in a small pan, add the chilli flakes, and sizzle for 30 seconds. Lift out the eggs, drain, and place on top of the yoghurt. Drizzle over the hot chilli butter and sprinkle with herbs. Serve immediately with toast, flatbread – and, optionally, a chilled glass of bubbles. It’s creamy, spicy, rich, and somehow still feels light – a proper summer treat. Available all this month at The Tack Room. The body content of your p ost goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source.

Did you know that the month of July is named after Julius Caesar? Originally the fifth month of the Roman calendar (called Quintilis), it was renamed in honour of Caesar in 44 BC. Why? Because it was the month of his birth – and the Roman Senate wanted to mark his legacy with something more enduring than a statue. Since then, July has always carried connotations of power, leadership, and a touch of grandeur. Fast forward a few centuries and you’ll find another famous leader – King Charles II – very much embracing the spirit of July in a rather different setting: Newmarket. Often referred to as “the father of English horse racing,” Charles II made Newmarket his summer retreat, especially during the warmer months when London stifled under heat and politics. In fact, it was in July of 1671 that Charles rode in the Newmarket Town Plate—a race which still exists today. Uniquely, he wasn’t just a spectator; he raced, won, and set the rules himself (some of which are still quoted in the modern version of the race). For Charles, Newmarket in July was a place of sport, escape, and celebration – themes which remain alive and well today. From Royal Races to Modern-Day Brunches At The Tack Room, set within the National Horseracing Museum – part of Charles II’s original racing palace – we like to think the spirit of July still lingers. Whether you're here for the buzz of the July Festival, a quiet summer brunch in our courtyard, or a chilled glass of something sparkling before Ladies Day, you’re experiencing a corner of Newmarket’s royal history. As the town fills with racegoers, sunshine, and spectacle, The Tack Room becomes a perfect pause in the pace. Our seasonal menu, locally sourced ingredients, and air of relaxed sophistication make it the ideal spot for everything from alfresco brunches to post-race conversations. So this July, while the horses thunder by and the crowds turn out in their finery, remember: you're not just enjoying summer – you’re stepping into a tradition that began with emperors, kings, and champions.

We kicked things off with Race Nights that brought an unbeatable buzz to Newmarket. With the town in full stride, we welcomed racegoers for pre- and post-race dining, lively drinks, and those golden terrace evenings that make summer in Suffolk so special. Whether you were toasting a win or just soaking up the atmosphere, The Tack Room was the perfect place to celebrate. Speaking of celebrations – June saw us hosting not one but several beautiful weddings, each one full of love, laughter and unforgettable moments. We were also honoured to be part of the Ascot winners’ celebrations, where stories of triumph were shared over great food and even better company. Midway through the month, things got spicy with our Peruvian Night, a flavour-packed evening that brought a twist of South America to our menu. From ceviche to pisco sours, it was a vibrant success – and definitely one to repeat!

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!

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).