The appeal of horseracing has really grown far and wide and is on a global scale now. It is also the second most popular spectator sport in Britain today after football, and over the years, it has become a British sporting establishment which is much loved and followed by numerous people from all walks of life.
By now it was time to check in to The Packhorse Inn where I would be staying for the evening. This small but perfectly formed hotel comprises of eight bedrooms and is located in Newmarket and a short journey from the celebrated Newmarket Racecourse, gallops and stables. I stayed in the Plantation room which is French-inspired, warm, cosy and overlooks the village green.
The room décor is bright, white and airy with antique furniture, a comfy king size double bed and large sash windows. The contemporary en-suite bathroom has a generous walk-in shower combined with underfloor heating which completed the peaceful, ambient surroundings.
The evening was now upon us and I made my way to Tattersalls which is the oldest bloodstock auctioneers in the world and the largest in Europe. It is an international firm offering approximately 10,000 thoroughbred horses each year across 15 sales at either its Newmarket headquarters in England or at Fairyhouse outside Dublin, in Ireland.
This unique gathering brings together an eclectic mix of owners, champion trainers, celebrities, sports personalities and royalty from both the UK and abroad. It’s a very special event with a magnetic atmosphere, and I was thrilled to be in and around the dynamic sales ring to witness the auctioneer conduct some tense bidding amongst some of the biggest racehorse owners and trainers in the world.
After all the drama and theatre of the frenzied Tattersalls sales ring, a sumptuous dinner followed which consisted of a divine starter dish of pan-seared scallops, charred apple, fennel and chicory salad. For my main course, I opted for the pan-fried fillet of Scottish beef which was succulent and exquisitely cooked. This also came with green peppercorn and brandy sauce, all garnished with a mixed winter leaf salad and tasty pomme frites. For my dessert, I had a delicious sticky toffee pudding served with a knockout salted caramel sauce, praline and vanilla ice-cream all served at The Red Room at Tattersalls.
This elegant dining area consists of approximately 100 covers and was teeming with enthusiastic diners fresh from their exploits from the exciting sales ring earlier that day. The Red Room at Tattersalls is the perfect platform for those to meet, greet and network with one another whilst discussing their business of the day.
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