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A horse good enough to eat


12:00am 22nd August 2012

Edible Ebor Equine Returns to York Racecourse-with a soon to be revealed "twist!"
York Racecourse Hospitality are chopping, prepping and whisking Yorkshire Puds to make this year's Edible Ebor Equine-a life size horse constructed entirely out of Yorkshire produce.
The edible horse makes a return to the Welcome to Yorkshire Ebor Festival on Wednesday August 22nd to Saturday 25th.  
Combining their talents, Film and Set Designer, Caitlin Jones, Yorkshire Sculpture Artist, Emma Stothard, and local food campaigner, Jennifer Middleton, have been set the novel challenge of creating a life sized racehorse made from locally sourced food-only this year's horse has a twist, which will be revealed on the opening day of races.  
Standing nearly six feet high (that's 16 hands to the racing cognescenti), the sculpture is made from over 300 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 work of art has been 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:

"It's a whimsical notion, making a racehorse from fruit, veg and 300 Yorkshire puds, but using local food as an art installation does have wider significance. As caterers, we're exceptionally proud of our commitment to seasonal, local produce and want to celebrate our local producers. A sense of fun is part of a great race day out and our edible racehorse is back by popular demand, this year revealing a surprise twist which is not to be missed."
"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 grand scale.  The week regularly attracts approaching 100,000 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."
"Our supplier list reads like a Who's Who of Yorkshire foodie excellence. 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 tastiest county."  
"When you come for a day at York Races, you're coming to a taste of Yorkshire's finest, and we're here to ensure that's the case."  

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