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Racehorse with a Difference

Veg Horse 2

11:51am 21st August 2013
(Updated 2:23pm 21st August 2013)

York Racecourse Hospitality have chopped, prepped and whisked Yorkshire Puds to make this year’s Edible Ebor Equine—a life size horse constructed entirely out of Yorkshire produce. This year’s horse is accompanied by a Grand Départ bicycle made of Yorkshire rhubarb.

The edible horse & cycle appears at the Welcome to Yorkshire Ebor Festival on Wednesday 21st  to Saturday 24th August at York Races. 

Combining their talents, film and set designer, Bruce Emery and local food campaigner, Jennifer Middleton, have been set the novel challenge of creating not only a life sized racehorse made from locally sourced food—but a bicycle to celebrate the “Grand Départ” of the 2014 Tour de France which will see the start of the second day from York Racecourse on Sunday 6th July, next year. 

Standing nearly six feet high, or 16 hands to the racing cognoscenti, the sculptures are made from over 100 Yorkshire Puddings (baked on site), 4 crates of Wakefield rhubarb, 40 crates of South Yorkshire Savoy cabbage, 3 sacks of Vale of York carrots, a heaped basket of radishes from near Doncaster, 20 punnets of Stourton Grange strawberries, 4 crates of mushrooms from Thirsk and 2 huge sacks of freshly harvested Wistow wheat and barley.

The unusual sculptures were commissioned to celebrate York Racecourse Hospitality’s commitment to using Yorkshire produce over the course of the four day Welcome to Yorkshire Ebor Festival.

Director of York Racecourse Hospitality, Nick Fazackerley, explains, “We wanted to make this year’s installation a reflection on the excitement the county is feeling about hosting the Tour de France, so we decided we’d combine horsepower and pedal power in a Yorkshire food fest—so we decided to make a cycle out of that iconic Yorkshire ingredient, rhubarb.”

“York Racecourse Hospitality is renowned for its use of local produce, and this year we’ve established our own herb garden at the course—tended by our head chef, David Fearnley and the racecourse Head Gardener Zac Rafferty—you can’t get more local than that.”

“Using local produce on such a large scale is challenging. It’s a colossal task to keep the racegoers fed and watered on such a huge scale.  The week regularly attracts 90,000 racegoers. We’re proud to be able to say that we know where our ingredients come from and our commitment to local sourcing has impressive economic implications. The beef used for these next four days alone is equivalent to the annual beef production from an average sized Yorkshire farm.”

“Yorkshire is famously called the larder of Britain, creating a work of art out of local produce pays homage to all the producers and farmers that make Yorkshire what it is, Britain’s biggest and most delicious county.” 

The racing bike frame has been kindly donated by Bike Rescue Project in York.

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