Our second day in Ireland was all about the Irish Derby. The excitement felt like a building crescendo of whether Auguste Rodin would oblige in the Derby, and give Aiden O'Brien his 100th European Classic victory, and Ryan Moore his first Irish Derby winner. But before we get to the Derby, I must talk about the unbelievable Irish hospitality and racetrack experience.
Our day began in the Oaks Restaurant, which overlooked the parade ring (paddock). This elegant dining room would give any dining space at any American track a run for its money. The hospitality shown by the team at the Curragh took this to a whole new level. The former jockey turned pundit, Fran Berry, started our race day by reviewing the race card. Many American tracks have preview shows, but this was significantly more meaningful, and set the tone for the day to come. He was shortly followed by jockey Shane Foley, who had just returned to riding after a broken collarbone (He would later deliver victory on Bold Discovery at 18-1). The star of the show was to come later in the day after the Derby.
Leading up to the Derby, I saw one of the best finishes in a race I've seen this year. The Rockingham Handicap preceded the Derby, and was a field of 16 going five furlongs. Coming inside the furlong pole there were seven horses with a chance to win, and on the line, it was a five-horse photo finish. Harry's Hill won the photo and was a popular winner for some of our partners, who shared a name with the winner. There was a dead heat a neck further back in second, and a long neck separating the first five. The cashed tickets and exciting finish were the perfect preludes to the Derby.
Auguste Rodin had to work a little harder than expected, but always looked a winner. It was a special day for our partners to see the Irish version of the Derby, and to witness a piece of history. The day could only get better as the highlight of the day for many was Aidan O'Brien coming into The Oaks Restaurant to talk to guests similar to a post-race interview. Aidan is incredibly humble and gave all credit to his team and owners, but clearly, it takes someone with immense talent and drive to reach the heights he has. We've had the pleasure of having a horse in training with his son, Donnacha, and that same humility and drive seem to be consistent with all of the O'Briens.
The Irish racing community is much smaller and tighter than the American community, but it's almost laughable to think of an American trainer coming into a dining room of guests to talk about a major victory. It created an experience that will last with all of our partners for years to come. It also showed us how much more can be done in America to engage with the paying customer. I have no doubt that the hospitality shown by the team at the Curragh improved the experience, but it also increased our handle, which are both things that should be focused on in America.
This is the second in a five-part series.
