Silverstone is set to redefine sports hospitality this summer (3–5 July), unveiling a landmark partnership with Michelin starred Labombe by Trivet. The collaboration brings world-class gastronomy to The Vale, a new ultra-premium experience debuting at the 2026 British Grand Prix.
Led by chef Jonny Lake (founder of 2 Michelin star restaurant, Trivet), Labombe by Trivet brings a playful sophistication to the Vale location, marrying great wines with exceptional quality food served in a relaxed setting.
Signature dishes from Labombe by Trivet – including grilled lamb rump, bulgur wheat, baby gem & peas; Wild seabass crudo with orange ponzu and anchovy garum; and The Hot Tongue Bun – sit alongside exclusive new creations specially designed for The Vale. To complement each dish, co-owner of Trivet and renowned Master Sommelier, Isa Bal has curated a selection of exceptional wines to pair with each dish to balance and elevate them further, while expert mixologists serve a bespoke collection of cocktails.
For desserts, a dedicated patisserie counter will showcase pastries and desserts including Hibiscus macerated strawberries with goat’s curd and sumac. Guests can enjoy them at leisure or take them to The Vale’s expansive outdoor terrace, overlooking the dramatic final corners of the circuit.
The Vale: Redefining race experiences and event hospitality
Positioned just steps from the Formula 1 paddock, The Vale represents Silverstone’s most exclusive hospitality offering to date. With panoramic views of the pit entry and final corners, the experience is intentionally limited to ensure privacy, intimacy and exceptional service. Guests move between trackside viewing points, dining spaces and private suites, with curated moments throughout the weekend, including surprise appearances from current F1 drivers and team principals.
Beyond Labombe by Trivet’s first-class dining in The Vale’s main restaurant, Japanese small plates and expertly crafted sushi is served live from an open kitchen to those enjoying the action in the lounge and terrace, with creations from Alex Craciun and his team at Aces Foodcraft.
Silverstone and The Vale have also partnered with high-end caterers Last Supper, part of the internationally renowned Smart Group, to offer a deep selection of cocktails and premium pours that complement each Japanese-inspired bite; all delivered with impeccable service from check-in to chequered flag.
“Every detail of The Vale has been designed to set a new standard in ultra-premium hospitality experiences” says Nick Read, Chief Commercial Officer at Silverstone. “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.”
“We are very excited to be bringing Labombe by Trivet to the Vale and being part of this exceptional hospitality experience,” added Labombe by Trivet’s Jonny Lake and Isa Bal.
The Vale: Need to Know
- New for 2026: Silverstone’s most elevated hospitality experience to date, welcoming guests from 3-5 July 2026
- Location: Beside the paddock entrance with panoramic views of pit entry and the final corners of every lap
- Experience: Curated, unexpected and exclusive moments from arrival to after-hours
- Gastronomy: All-day inclusive dining. Menus curated by one Michelin-star Labombe by Trivet and sommelier-led drink experience from Master Sommelier, Isa Bal, alongside all-day Japanese small plates from Alex Craciun and Aces Foodcraft
- Access: Surprise appearances from Formula 1 drivers, leaders of the sport and paddock insiders across the weekend
- VIP Arrival: Guest options can include chauffeur transfer, helicopter access and dedicated entry
- Extended Stay: Weekend-long accommodation options including Escapade Hotel & Restaurant and Nova Glamping for guests
- Availability: Strictly Limited. Only those who join the waitlist will be invited
- Pricing: Price on Application
Further information
The Vale
