York Races: Behind the scenes at the North's most famous racecourse

But right now, just under two weeks before the Dante Meet, the atmosphere is one of quiet purpose as the course’s staff work around the clock to ensure all is ready for the coming throng.

Over a quarter of a million people are expected to attend at least one of the racedays over its summer season, which begins on May 13 and runs to October.

They will expect nothing less than a grand day out - and the course’s staff are ready to deliver.

They include Adrian Kay, head groundsman, who is tasked with keeping the course looking immaculate.

His job has been made slightly easier since last year with the introduction of seven electric robotic mowers - but there’s still plenty to do.

“The preparation is not done overnight,” he said. “It’s planned from the previous season. It’s an exciting time now, but also a challenge.

“As a team, we always want to improve the facilities, the racecourse, and the track. We strive for perfection and we’re always looking to improve. Every day is an education.”

The changes made this year include a redesigned Winners Podium in the Parade Ring, which, come August, will welcome the champion of arguably the North’s most prestigious race, the Juddmonte International at the Ebor Festival.

Whoever that horse may be will join the likes of the legendary Frankel, whose statue at the Henry Cecil gates to the course has also undergone a polish in preparation.

Facilities manager Gavin Pattison, together with his labradoodle puppy Nellie, can be found surveying the buildings to ensure everything is ship-shape - right down to the refurbished private boxes in the Knavesmire Stand.

He said: “I think the nice weather is helping us feel ready. It’s full steam ahead, it was a frightening thought to realise we’re in May, but we’re in a good place and confident and excited for the season.”

And, of course, spending a day at the races is both hungry and thirsty work. That’s where executive chef Chris Scott comes in.

This year, adventurous guests can look forward to dishes featuring hot honey and caviar - but there’ll be plenty of perennial favorites, with Mr Scott estimating over two tons of sirloin beef will be served on racedays over the season

Apprentice chef Harrison Campbell said: “Most of the preparation has been getting the kitchen set up and ready to go.

“It’s been a big drum up. I was a cafe chef before, and this is a different level. But I’ve felt really brought in as part of the team here.

“On raceday, everyone is on top form. There’s just three of us doing pastry, and it’s a 6am start on raceday.”