John Smith's Tilehurst Royal British Legion Club Handicap (Class 2) (Turf)
23 Oct 2010
3YO plus 1m 2f 6y Winner: £9,346 (16 runners)
Good to Soft
No
Silk
Horse
Jockey Trainer
Form/Equip
Wgt/Age
OR
13
(6)
8-13
3
-
11/2
 
in touch, led 2f out, edged right and ridden out final furlong
Save
16
(13)
1 ¾ length
8-10
3
-
20/1
 
raced wide in rear, headway over 2f out, ridden to chase winner and edged left over 1f out, stayed on
Save
11
(4)
1 ¾ length
9-0
4
-
16/1
 
tracked leaders, led over 2f out, soon headed, ridden and kept on one pace
Save
14
(15)
½ length
8-13
3
-
5/1 f
 
switched left soon after start, in rear, ridden and headway 2f out, kept on one pace final furlong
Save
5
(8)
½ length
9-7
5
-
20/1
 
towards rear, ridden 3f out, headway and edged left over 1f out, stayed on same pace final furlong
Save
10
(5)
4 ½ lengths
9-1
3
-
11/2
 
dwelt keen towards rear, ridden and headway over 2f out, kept on one pace from over 1f out
Save
1
(11)
¾ length
9-10
6
-
10/1
 
in touch, effort 3f out, kept on one pace
Save
6
(3)
Neck
9-5
3
-
40/1
 
in rear, ridden and headway over 1f out, no impression final furlong
Save
9
(1)
1 length
9-1
4
-
40/1
 
held up, ridden 3f out, not trouble leaders
Save
8
(16)
1 length
9-3
3
-
12/1
 
tracked leader, led over 3f out until over 2f out, soon weakened
Save
4
(7)
3 lengths
9-8
4
-
17/2
 
always in rear
Save
7
(14)
1 ½ length
9-4
3
-
6/1
 
dwelt took keen hold in touch, ridden and weakened 2f out
Save
2
(9)
2 ½ lengths
9-9
7
-
66/1
 
led, headed over 3f out, soon weakened
Save
12
(2)
2 lengths
9-0
5
-
16/1
 
took keen hold held up, never near leaders
Save
15
(12)
5 lengths
8-13
4
-
33/1
 
raced wide, never better than mid-division
Save
3
(10)
9 lengths
9-9
5
-
20/1
 
mid-division, weakened over 2f out
Save
  • 16 ran
  • Winning Time2m 13.93s
  • 1st Owner
  • 2nd Owner
  • 3rd Owner
  • Tote
Betslip

Loading

Select any odd to add a bet

Single Bets

Enter a stake to place a bet

Total Stake: 

This video is playing in Picture-In-Picture. Click to Exit.
This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.