Emma Johnson meets the man tasked with feeding 150,000 racegoers at the Grand National. RICHARD BUSFIELD is about to face his busiest three days of the year. As Aintree racecourse’s regional executive chef, it is up to him to make sure some 150,000 race-goers are fed and watered throughout the John Smith’s Grand National Festival. Last year, a team of 106 chefs provided 11,500 covers over the three- day event this year, that figure is expected to rise to a staggering 16,000. Visitors...
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