While on my never ending quest to discover the inner workings of the Formula 1 paddock during my recent visit to Barcelona, a thought suddenly struck me; just what do drivers eat…?
So without a moment’s hesitation I marched into the Williams motorhome and soon discovered that there is an intense passion for both motorsport and food at the heart of the Williams Martini Racing kitchen. Feeding the rumbling stomachs of the staff, guests and of course the drivers is no easy task, but rather one that executive chef Adam Dixon has taken on with pride for the past 19 years.
A humble English chap, Adam peeled himself away from his duties to sit down with me and delve into his Williams food world. Excitement gleamed in his eyes as he spoke about shopping at the local fresh food markets and discovering some hidden gems as the F1 circus moved from country to country.
For European races they pack as much fresh local ingredients into their tri-temperature trucks as possible and pick up the rest along the way.
“Williams look heavily on food, where it comes from, sustainability, we like to do our thing,” insisted Adam. “It's also about using local suppliers as well… we try to give a little bit back. That was drilled into me by the first people I worked in F1 with, they're a lovely couple. They always used to say, if you can go and use someone local use the local bakers, use the local people so Formula 1 can give something back to the locals.”
Dixon explained that catering to the needs of 80-90 staff as well as guests and drivers is really three different challenging jobs. For team members, who balance hectic schedules, adrenalin-pumping excitement and life away from loved ones, Adam finds he can bring comfort in the food he whips up.
“[It’s about] giving them balanced diet and something that when they're away from home a lot, something that's familiar,” he added. “In places like Asia it’s nice for them to go out to restaurants but good for them to be able to feel like our food is home cooked. It’s all about freshness of produce, salads, nutrition but something enjoyable.”
Celebrating 40 years of racing this year, Team Willy were one of the first to introduce fine dining to the sport. Their aim was to provide a complete race experience for all who stroll through the F1 gates flashing a Williams guest pass.
Collaborating with motorsport-loving two-Michelin Star chef, Michael Caines, this race team injects class and a little glamour into their three-tier motorhome. Each season since 2011, one of Caines’ sous chefs joins the kitchen for the European rounds to bring an exquisite VIP flavour to every meal on the hospitality floor. Furthermore Caines helps design the menus each season and allows his chefs bring them to life.
Sniffing out the ground floor of Williams’ motorhome you’ll discover a quick bistro menu, ideal for people on the run. VVIPs can be found relaxing in the fine dining restaurant located on the middle floor, devouring a six course taster menu with paired wines.
“It is the full Michael Caines experience,” boasts Adam proudly. “This is where we introduce the Michael Caines chef to come and work alongside us. [The motorhome] it's like dealing in a small hotel with different classes of customer, different requirements.
“At the end of the day people come to Formula 1 to see Formula 1,” Adam added. “Fine dining on top of that is just an added bonus, the icing on the cake.”
With the Oxfordshire-based outfit looking strong for the 2017 season it could be Dixon’s creations that make that extra difference all-round. Racing is all about the one percenters after all.
“A signature to Williams it’s everything about fine dining, fine food and fine racing. Let’s hope we have a good season both in the kitchen and on the track, we’re looking pretty good.”
Keep an eye out for part two of this column, which will explore a drivers' diet and how they stay refuelled during a race weeked.
This column first appeared in issue 208 of Motorsport Monday – our free weekly online magazine, packed full of great content. Subscribe by clicking here.
