The British Grand Prix has long occupied a singular place in the motorsport calendar, but Silverstone’s latest move shifts the experience well beyond the circuit itself. The Vale, launching this summer as the circuit’s most elevated hospitality product, pairs a paddock-side location with a dining programme assembled from some of the most respected names in contemporary British gastronomy.
At the centre of that programme is Labombe by Trivet, the restaurant concept from Jonny Lake, founder of the two-Michelin-starred Trivet. Working alongside Lake is Isa Bal, co-owner of Trivet and one of a small number of professionals globally to hold the title of Master Sommelier. Together, they bring a combination of culinary precision and wine authority that is rarely found outside of London’s most celebrated dining rooms.
The Vale is positioned beside the paddock entrance, offering panoramic views of the pit entry and the circuit’s final corners. Availability is deliberately restricted, and the format moves guests between trackside viewing, private suites and dining spaces across the full race weekend.
A dining programme built around detail
The menu at The Vale draws on Labombe by Trivet’s established repertoire while introducing new dishes created specifically for the setting. Signature plates include grilled lamb rump with bulgur wheat, baby gem and peas, wild seabass crudo with orange ponzu and anchovy garum, and the Hot Tongue Bun. The patisserie counter adds a dedicated dessert element, with hibiscus macerated strawberries served with goat’s curd and sumac among the featured preparations.
Each dish has been matched with wines selected personally by Bal, whose approach centres on balance and elevation rather than spectacle. Expert mixologists complement the offer with a bespoke cocktail list, rounding out a drinks programme that runs throughout the day.
Japanese small plates and a live kitchen
Beyond the main restaurant, The Vale’s lounge and terrace are served by an open kitchen run by Alex Craciun and his team at Aces Foodcraft, producing Japanese small plates and sushi to order. The live format brings a different energy to the terrace, where guests can watch the closing corners of each lap while food is prepared in front of them.
Last Supper, the high-end catering operation within the internationally recognised Smart Group, partners on cocktails and premium drinks for this part of the experience. The pairing of Japanese-influenced food with a carefully considered drinks offer is delivered with the same standard of service that applies across the rest of The Vale.
Logistics and access designed around the guest
Arrival options for The Vale guests extend to chauffeur transfer and helicopter access, with a dedicated entry point ensuring that the journey to the circuit reflects the standard of what follows. For those wishing to remain on site throughout the weekend, accommodation is available through Escapade Hotel and Restaurant and Nova Glamping.
Surprise appearances from Formula 1 drivers, team principals and paddock insiders are woven into the weekend’s programme. Access is strictly limited, and places are available by waitlist invitation only. Pricing is available on application.
Nick Read, Chief Commercial Officer at Silverstone, was direct about the intent behind the partnership: “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 added: “We are very excited to be bringing Labombe by Trivet to The Vale and being part of this exceptional hospitality experience.”
A new benchmark for sports hospitality
What The Vale signals, more broadly, is a change in how premium sports venues are approaching the question of hospitality. The instinct to bring in credible culinary talent rather than anonymous contract catering reflects a shift in expectation among guests who hold both the sport and the dining experience to an equally high standard.
For Silverstone, the partnership with Labombe by Trivet achieves something specific: it anchors the food and beverage offer in a named creative vision, with a sommelier-led drinks programme to match. The result is a hospitality product that makes a clear case for itself on the quality of what is served, not simply the proximity to the action on track.