VIPs & Hospitality

First Class Hospitality

 Hospitality Packages & VIP Sponsors

Whether you are looking for a corporate day out to entertain clients or a special treat with friends and family, our hospitality package is a must-have date for your calendar. The Blair International Horse Trials return to Blair Castle from 24th – 27th August 2023.

Expect the finest local, seasonal Scottish produce, fine wines and front-row seats overlooking the main arena (where the dressage and show jumping take place) plus stunning views of the spectacular Blair Castle. 

Overseen by our award-winning Catering Director, Alec Cruikshank, guests will dine in style and enjoy mouthwatering dishes such as Perthshire wood pigeon and lentil tartlet, Beetroot and Drumturk goats cheese pithivier and to finish a selection of Perthshire’s finest cheese.

Hospitality Packages include:

  • Forward parking
  • Admission to the event on the selected day
  • Access to the exclusive VIP pavilion, including a garden area overlooking the Main Arena
  • Complimentary tea, coffee and shortbread throughout the day
  • Three-course lunch
  • 1/2 bottle wine each, supplied by De Burgh Wine
  • Complimentary bar throughout the day serving alcoholic & non-alcoholic beverages*
  • Copy of the event programme


Thursday or Friday £165 plus VAT per person
Saturday or Sunday £195 plus VAT per person

If you’re looking for more information, please contact us in the office:
01796 481 543 OR
*Exclusions may apply

Head Chef David Barnett: Since starting work in Perthshire kitchens at 14, more than 20 years later David Barnett has become one of Scotland’s most acclaimed chefs. His apprenticeship included time with renowned Perth based chef Jeremy Wares and he twice worked under Michelin starred chef Martin Wishart. Barnett is former head chef at several high-end kitchens including Isle of Eriska, The Airds Hotel, The Torridon Hotel and Executive Chef at Fonab Castle. A AA rosette holder for eight consecutive years, he launched his first restaurant called Blasta in 2020.

Pastry Chef Gerard Chouet: With more than 25 years’ of experience in the kitchen, Chouet has a rich experience in the pastry area. Former pastry chef at 2-Michelin-Starred restaurant Andrew Fairlie at Gleneagles hotel for 12 years he also had a spell in the 5-star Fairmont St. Andrews, and Fonab Castle as head pastry chef. He is now head chef at Delvino in Auchterarder.

Sample menu

VIP Hospitality lunch menu

To Start

The Woods – Perthshire wood pigeon and lentil tartlet, garlic, shallot, Perthshire Elderberries

Foraged – Atholl Estates wild mushroom ravioli, watercress, Corra Linn cheese

Hand Dived – Islay king scallop, Fonab Farm greens, seaweed broth


The Fields – Perthshire Lamb Loin, Shoulder, Sweetbreads, Heart, Broccoli, Albert Bartlett potato mousse, preserved wild garlic.

The Garden – Beetroot and Drumturk Goat’s cheese pithivier, textures of beetroot, lovage cream

The Moor – Highland Game Venison Loin, Fonab Farm beetroot, salsify, Sichuan pepper sauce

The Sea – Herb-crusted North Sea cod, leeks, barley, curried mussel sauce

The Highlands- Highland beef fillet and shin, Atholl Estates wild mushrooms, fine beans, caramelised onion

To Finish

The Doorstep – Perthshire strawberries, Atholl Estates wood sorrel, Diana’s Grove Pine crowdie mousse

The East Coast – Edinburgh “Chocolate Tree” Chocolate and praline tart, East Coast sea buckthorn

Perthshire Cheese – Selection of Perthshire’s finest cheeses from the Strathearn Cheese Co. & Drumtur


Looking at hospitality packages for your business? Sponsorship at Blair Castle Horse Trials provides significant visibility for our sponsors alongside hospitality for your guests. Click here for more information on sponsorship.