YORK Racecourse serves more than 150 full sirloins of beef, 350 lobsters and dresses 1,200 crabs at every Ebor Festival.

This food is cooked in ten different kitchens by 60 chefs, and the business behind it all is CGC Events, which trades as York Racecourse Hospitality.

The company has 130 permanent staff and during busy events employs more than 1,000 people. It is entering the Tourism and Hospitality and Large Business Of The Year categories in the Business Awards. The £18-million turnover business has won best food awards from The Racecourse Tour Awards on a number of occasions for its commitment to local produce.

And on no small scale. The business spends £5 million per year with local suppliers including Yorkshire beef, which is hanged in its own butchery for 21 days. It makes everything from scratch from sauces to terrines, choux pastry and ice cream.

Managing director Keith Stewart said the business makes an estimated £15 million contribution to the local economy.

“Our ambition is simple, to deliver a fantastic product and a decent living for our staff. The best principles in business are a bit like a classic menu: the simplest food, cooked well is always the most successful.”

The business places great emphasis on its staff, who are trained by Daher Issa, who has been butler to Sir John Hall and Kevin Keegan, creates a loyal workforce.

And the business this year celebrated by awarding 15 members of staff long-service awards, including executive chef Andrew Hebdon, who has headed up the catering for the York racing season for nearly 30 years and cooked for the Queen, Princess Diana and HRH Prince of Wales, Presidents Bill Clinton and George Bush Sr. and a host of celebrities including supermodel Elle MacPherson and Alex Ferguson.