Hey Wow – It's June!

The Harvest Month Traditionally, September was the time when communities came together to celebrate the harvest. Fields were cleared, crops gathered, and larders filled ahead of the colder months. Villages marked the occasion with music, fairs, and shared meals – the origins of what we now call the Harvest Festival. Here in Suffolk, that spirit of harvest is still alive. Food, after all, is the most joyful way to mark the turn of the season – and there’s nothing like a long table, good company, and dishes that celebrate the best of what’s grown, raised, and made nearby. Michaelmas and New Beginnings At the end of the month, 29th September brings Michaelmas, once one of the most important dates in the English calendar. Known as a “quarter day,” it marked the end of the harvest and the start of a new cycle in farming, finance, and education. Traditionally, it was also a time for goose feasts (yes, goose on the table was considered lucky). Michaelmas was often spoken of as a time of change – moving forward, renewing, and starting fresh. That idea feels just as true today: September still has that “back to school” energy, where routines reset and plans take shape for the months ahead. A September Blood Moon Adding to this year’s drama, we were treated to a Blood Moon on Sunday – a rare lunar eclipse that cast the moon in a glowing red. For centuries, such moons have been surrounded by stories: omens of change, signals of renewal, and moments to pause and take stock. Whether you see it as science or symbolism, there’s something magical about looking up at a September sky and feeling part of something bigger. It’s a reminder – just like the harvest, just like Michaelmas – that we’re always in cycles of endings and beginnings. September at The Tack Room Here at The Tack Room, we like to think September is best enjoyed slowly. Long autumn lunches, a glass of something rich as the evenings draw in, and seasonal dishes that bring together the best of local produce. It’s a month to celebrate both tradition and transition – with food at the heart of it all. So here’s to harvests, new beginnings, and a little lunar magic. September has arrived – and we’ll raise a glass to that.

Mediterranean flavours made for long afternoons August is all about taking it easy and enjoying the time with friends, family, and great food. That’s why this month’s Meal of the Month is our Mediterranean Sharing Board – a vibrant mix of flavours designed for grazing, chatting, and ordering “just one more bottle” on a warm evening. Imagine yourself sitting in the courtyard of The Tack Room at the National Horse Racing Museum, warm bread torn apart at the table, silky hummus for dipping, smoky tomato tapenade, crispy golden falafel, salty halloumi fresh off the grill, and blistered padrón peppers with just the right kick of heat. All served with balsamic vinegar and oil for that perfect finishing touch. What’s on the board: • Artisan breads • Hummus • Crispy falafel • Smoked tomato tapenade • Grilled halloumi • Padrón peppers • Balsamic vinegar & oil It’s colourful, fresh, and made for sharing – whether you’re stopping by for a late lunch, gathering with friends over wine, or starting your evening the Mediterranean way. And if you’re here earlier in the day, you might want to try it with one of our amazing chai lattes or iced teas – the perfect refreshment to match those summer vibes. Available all this month at The Tack Room – come hungry and bring company.

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.

July has always been a month of celebration in Newmarket, but this year it was elevated to truly royal status. The town welcomed Their Majesties King Charles III and Queen Camilla—modern torchbearers of a centuries-old relationship between Newmarket and the Crown. Their visit served as both a celebration of the present and a powerful nod to a remarkable past. A Royal Visit in a Royal Month On 22nd July, the King and Queen visited The National Stud and the Jockey Club—two institutions at the very heart of Newmarket’s identity. They watched a parade of champion stallions, including the much-loved Stradivarius, visited the Jockey Club Rooms, and paid tribute to Queen Elizabeth II with a poignant moment in front of her portrait. They also launched the Jockey Club’s new Patrons Scholarship—an initiative designed to open doors to a more inclusive future in racing. Their visit coincided beautifully with the birthday of Prince George and came during a month long associated with royal celebration—from historic coronations and royal racing fixtures to modern-day community events. But the tradition goes much deeper. The First Royal Racing Enthusiast: Charles II Newmarket’s place in royal history was cemented by none other than King Charles II, who is often referred to as the father of English horseracing. In the 1660s, he made Newmarket his personal retreat from the pressures of court life, building a palace here and establishing the town as the centre of British racing. Charles II didn’t just visit—he raced his own horses, walked the heath, and helped formalise rules of the sport that still exist today. He loved Newmarket so much that he ensured the racing calendar was structured around it. His legacy lives on in the very soil of the gallops and in the rhythm of town life. That deep and lasting royal connection makes every royal visit feel more like a homecoming than a formal appearance. A Legacy That Lives On From Charles II’s palace to Queen Elizabeth II’s passionate patronage of the turf, to King Charles III and Queen Camilla’s warm, inclusive visit this July—the royal family and Newmarket have shared a story of tradition, admiration, and enduring affection. Their Majesties’ time here this summer wasn't just ceremonial—it was a statement of continuity and care. From racing heritage to community support, they reminded us why Newmarket holds a unique place in the heart of the nation. Newmarket in All Its Glory Here at The Tack Room, nestled in the heart of Newmarket’s historic stable block, we feel proud to be part of that living heritage. Surrounded by reminders of the town’s royal past—from the nearby National Horseracing Museum to the gallops just a short stroll away—this July has reminded us that we’re part of something truly special. Newmarket has always been a royal town. But this July, it felt more royal than ever.

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