A Great Day's Racing at Ascot.

22 November -

As a long-time racing enthusiast who comes from a family of racing enthusiasts, days at the races are not uncommon in my calendar, and Ascot is not just one of the very best arenas for a day at the races, it is one of the best spectator venues at any sport.

There are racecourses that stage racing, and there are racecourses that stage an occasion. Ascot on Saturday 22 November fell firmly into the second camp: a proper winter jumps card wrapped in five‑star facilities, smartly run bars, and a racecourse presented as if it were the opening day of a festival.

There is a lot of car-parking facilities, and a lot of people arriving from local homes and hotels by taxi, but we made the journey by train from London.

Walking up from the station, the grandstand rose out of the cold November air, glass front catching what little light there was and giving the place an immediate sense of theatre. Stepping inside, the first thing that struck you was how immaculate everything looked: polished floors, clear signage, smiling staff on hand to point you towards the action rather than leave you guessing. Even before a horse had appeared, it felt like you were at a flagship sporting venue, not “just another” jumps fixture.

Out on the balcony, the track itself looked a picture. The turf was a rich, uniform green, the running rail gleaming white and perfectly aligned, the fences and hurdles set up like show pieces – no divots, no scruffy patches, nothing to break the illusion that this was a stage prepared for something important. The contrast between the neat, clipped infield and the dark winter sky only made it more striking.

One of the joys of Ascot is that food and drink are treated as part of the experience, not an afterthought. Instead of the usual “take it or leave it” racecourse fare, there were proper options on every level: from grab‑and‑go burgers sizzling on hotplates to counters serving freshly carved meat rolls, hot pies and more considered dishes for those who wanted to linger over lunch. There were a lot of options for the younger folk in attendance, and there were a lot of them adding to a real family, community feel.

The smells told their own story – roasted meat, coffee, hot chocolate and mulled wine drifting together on the cold air every time a set of doors opened out to the stands. Queues moved quickly, staff were switched on and friendly, and crucially there were enough outlets that you never felt you had to choose between getting a drink and seeing the next race. Whether you were with a hospitality party working through a three‑course meal or just nipping out for a paper cup of chips between races, it all felt well thought‑through and well run.

There was more than a hint of Christmas in the decor in the stands and around the track, subtle and classy but very present and it really added to what was a great atmosphere to experience.

Bars were equally impressive: plenty of them, well stocked, and sensibly spread out so you could get a pint of beer or a glass of champagne without resorting to a 20‑minute trek. In the busier areas, staff kept the lines moving with pre‑poured options, but there was still space for a bit of chat and a smile at the till – small touches that make a long afternoon feel effortless rather than exhausting.

From a spectator’s point of view, the presentation of the track was as good as it gets. Looking down from the stands, the racing line was clearly defined, and you could see how much care had gone into producing a fair, consistent surface. The fences looked imposing but honest – brushed, straight and smart – each one framed neatly against the backdrop of the grandstand and trees beyond.

Even with the crowd in attendance being large, their was a lot vantage points, and plenty of screens for those wanted to follow the racing from the warmth of the inside areas.

Between races, ground staff were out quickly checking take‑offs and landings, tidying up divots and making sure everything was spot on for the next field. It gave you confidence as a race-goer: you could see the work, see the pride, and it added to the sense that you were watching high‑class sport on a stage that matched the standard of the horses and jockeys.

The little details stood out too. The railings were clean, the parade ring lawns trimmed and edged like a show garden, and even the walkways between stands and track were free of the usual race‑day clutter. It all combined to create an impression of order and quality, the sort of environment where you naturally raise your own expectations of the day.

All of this sat around what really mattered: the racing itself. With the basics so well covered – warm indoor areas, plenty of seating, good food and drink, and clear sightlines – the crowd could throw themselves into the action without the constant distraction of logistical irritations. People leaned over balcony rails with hot drinks in their hands, scanned racecards over plates of food, and drifted easily between parade ring, betting ring and stands.

When the tapes went up, the noise rolled out of this comfort and into something rawer: that deep, collective roar as they jumped the last in front of the stand, glasses held mid‑air, racecards clenched in gloved fists. Then, just as quickly, everyone melted back into the warmth of the concourse or bar, swapping stories over another round while the next set of runners circled below.

Plenty of tracks offer good racing; fewer offer a day where the surroundings genuinely enhance every race you watch. At Ascot, the combination of excellent food and drink, first‑rate facilities and a beautifully presented racecourse turned a strong jumps card into a genuinely memorable day out.

You left with cold cheeks and tired legs, but also with the quiet satisfaction that comes from being properly looked after – the feeling that the people running the place care as much about your experience as they do about the horses thundering past the post.

It was, in short, everything a modern race-goer could reasonably hope for from a great day’s racing.