A tasting event that set the tone
On the evening of 12 May, a select group gathered at Trivet, the two Michelin star restaurant at 36 Snowsfields in London, for an exclusive preview of what Silverstone’s most ambitious hospitality venture will serve when the Formula 1 circus arrives in Northamptonshire this July. The event, hosted by Jonny Lake and Isa Bal, offered guests a first look at the menus being developed for The Vale, the circuit’s new ultra-premium hospitality experience. By all accounts, the evening delivered precisely what it promised.
The tasting confirmed the direction of the broader partnership. Labombe by Trivet, the more relaxed dining concept that Lake has developed alongside the flagship restaurant, is bringing its approach to the Grand Prix for the first time, marrying Michelin-calibre cooking with the particular energy of a race weekend. The May event was not simply a preview dinner; it was a signal of intent, and the response from those who attended suggested that Silverstone has got the balance right.
What guests can expect at The Vale
The Vale sits beside the paddock entrance at Silverstone, with panoramic views of the pit entry and the circuit’s final corners. Strictly limited in capacity and accessible only to those on an approved waitlist, it is designed around privacy, intimacy and a level of service that holds throughout the entire weekend. Arrival options include chauffeur transfer and helicopter access, and curated moments across the three days include surprise appearances from current Formula 1 drivers, team principals and paddock insiders.
At the heart of the food programme, Labombe by Trivet will serve signature dishes alongside new creations developed specifically for the occasion. Grilled lamb rump with bulgur wheat, baby gem and peas, wild seabass crudo with orange ponzu and anchovy garum, and The Hot Tongue Bun are among the plates confirmed for the menu. A dedicated patisserie counter will run throughout the weekend, with hibiscus macerated strawberries, goat’s curd and sumac among the desserts available, all of which can be taken to the expansive outdoor terrace overlooking the circuit.
Wines, cocktails and Japanese small plates
Isa Bal has curated the wine list personally, with each selection chosen to pair with specific dishes on the menu. The approach treats the drinks programme with the same rigour as the food, rather than offering a broad selection and leaving guests to navigate it themselves. Expert mixologists will also serve a bespoke cocktail menu throughout the weekend, with the full drinks operation delivered in partnership with Last Supper, part of the internationally recognised Smart Group.
For guests in the lounge and terrace, Alex Craciun and his team at Aces Foodcraft will run a live open kitchen serving Japanese small plates and freshly prepared sushi throughout each day. The format is designed to complement the main dining offer, giving guests something precise and immediate while they watch the action on track. Last Supper’s team will pair premium cocktails and drinks with the Japanese-inspired menu, ensuring continuity of quality across both programmes.
Nick Read, Chief Commercial Officer at Silverstone, set out the ambition plainly: “Every detail of The Vale has been designed to set a new standard in ultra-premium hospitality experiences. Partnering with Labombe by Trivet allows us to deliver something exceptional; a dining experience that blends precision, creativity and theatre, elevating the race weekend into something unforgettable.” Jonny Lake and Isa Bal were equally clear about what the collaboration means to them: “We are very excited to be bringing Labombe by Trivet to the Vale and being part of this exceptional hospitality experience.”
Escapade: the wider dining destination
For those whose visit to Silverstone extends beyond the Grand Prix itself, or who want to arrive early and settle in before the weekend begins, Escapade Hotel and Restaurant offers a full food and drink programme that operates year-round. The Gallery, Escapade’s restaurant and bar, is set among an eclectic collection of art with direct views of the circuit. Breakfast runs daily from 7am to 10am, lunch is served on weekdays from noon to 2.30pm and on Saturdays through to 5pm, and dinner is available every evening until 9pm.
The menus at The Gallery are built on British produce with a broader global influence across preparation and flavour, and change seasonally to reflect what is available. During race weekends and circuit events, the menus adapt accordingly. The bar is open daily until 11pm, and the roof deck, accessible from 11am to 7pm weather permitting, provides panoramic views across the track and the surrounding Northamptonshire countryside. A full wine list, bar food menu and Sunday lunch offering are available throughout the year, making Escapade a destination in its own right rather than purely a function of what is happening on the circuit.
Private dining and year-round hospitality
Escapade also operates a private dining and events programme for corporate gatherings, celebrations and larger groups, with the team managing catering, room configuration and event planning as required. For Grand Prix weekend guests staying on site, Escapade forms part of the broader accommodation offering alongside Nova Glamping, providing a base that maintains the quality and attention to detail of The Vale experience itself.
Availability for The Vale across 3 to 5 July is strictly limited and offered on a price on application basis. Enquiries can be directed to hospitality.sales@silverstone.co.uk. For table bookings at Escapade, reservations are required for breakfast, lunch and dinner throughout the year.