A couple of weeks have passed since my
meal at Elystan and I have been invited to
attend a preview of the culinary delights
to be expected at Ascot this year. Howard
greets me in Ascot's Panoramic Restaurant
like an old friend. Today, he will be in charge
of serving the main course, while double
Michelin-starred chef Raymond Blanc and
Ascot's executive chef Gemma Amor will
be offering up the starters and desserts, re-
spectively.
Quite simply, Phil Howard's main course
of beef filet with an oxtail-stuffed potato,
field mushrooms, truffle butter and red
wine shone like the crown jewel amid a clus-
ter of precious gems. His dish, he explains,
was designed "to focus entirely on one in-
gredient. The right meat for the right occa-
sion, sourcing the most amazing produce--
not doing too much to it and allowing it to
be enjoyed in all its glory."
If this was his goal, Howard is by far and
away, my tip for favorite at Ascot 2017.
Phil may be contacted for private work or reser-
vations through agent Kirsty Stanley Hughes, KSH
Management, at kirsty@kshmanagement.com or
by calling +44 (0) 7884.362.039, and mentioning
the TDN.
