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broadgage
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« Reply #241 on: January 30, 2013, 09:01:20 » |
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note for the FGW▸ website - you still have the pre-Christmas menu.....  * Paging Ollie and EBrown  * I have telephoned customer services and pointed out the outdated webpage about pullman dining. |
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A proper intercity train has a minimum of 8 coaches, gangwayed throughout, with first at one end, and a full sized buffet car between first and standard.
It has space for cycles, surfboards,luggage etc.
A 5 car DMU▸ is not a proper inter-city train. The 5+5 and 9 car DMUs are almost as bad.
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bobm
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« Reply #242 on: February 01, 2013, 00:34:37 » |
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It seems somebody heard. The FGW▸ Website has been updated with the new menus - including option 3 which is due to start on the 11th February. |
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swrural
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« Reply #243 on: February 01, 2013, 11:00:53 » |
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I looked up the 12 01 ex Plymouth and it only shews a teacup.  The 1255 shews cross forks though.  |
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bobm
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« Reply #244 on: February 01, 2013, 11:18:21 » |
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Both trains have a Pullman Restaurant.
I think this was mentioned before but it seems the confusion arises because the 12:01 starts back from Penzance at 10.00 but only gains a restaurant after Plymouth, where as the 12:55 starts, outside the summer period, from Plymouth.
The 12:01 certainly had a restaurant on Tuesday.
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JayMac
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« Reply #245 on: February 01, 2013, 18:43:07 » |
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The 1201 is shown as having a restaurant in the National Rail printed/.pdf timetable as well as FGW▸ 's printed/.pdf timetables. It's the booking engines that don't show the correct information. They also omit the 'hot buffet' (Travelling Chef) symbol from services where the facility isn't available from the origin station but begins part way through the journey. Hence none of the Penzance starters that acquire a Chef at Plymouth are shown as having the 'hot buffet' service. If in doubt, refer to FGW's printed or .pdf timetables. They have the correct information, including from precisely which stations Chef services are available from. |
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"Build a man a fire and he'll be warm for the rest of the day. Set a man on fire and he'll be warm for the rest of his life."
- Sir Terry Pratchett.
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swrural
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« Reply #246 on: February 01, 2013, 19:03:36 » |
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Yes BNM, that was the source (booking info) tht I saw. That there is a bit of paper somewhere or a computer file that tells the true story is of no use to the average punter whatsoever is it? It's a minor point, well perhaps not, as one might think that one has to go all the way to Paddington on a lunchtime train with just a cup of char and a wad, or in modern terms, a coke and packet of crisps, is not a terrific sales point to my mind. |
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JayMac
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« Reply #247 on: February 01, 2013, 19:17:02 » |
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If the average punter wants to know about catering facilities they have many avenues to explore. Those I have mentioned, as well as customer services or asking at a staffed station.
That one booking engine (WebTIS) doesn't show the information is but a trifling matter. If FGW▸ were still using thetrainline, you'd get no catering information at all.
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"Build a man a fire and he'll be warm for the rest of the day. Set a man on fire and he'll be warm for the rest of his life."
- Sir Terry Pratchett.
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swrural
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« Reply #248 on: February 01, 2013, 20:16:56 » |
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Was it so, indeed and thanks. That could be an interesting thread, - which booking system is easiest and most useful and most informative to use. I quite like SWT▸ 's. You'll probably tell me that's thetrainline really.  |
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JayMac
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« Reply #249 on: February 01, 2013, 20:38:17 » |
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SWT▸ 's backend is indeed supplied by thetrainline! My preference is for WebTIS, now the majority supplier following First Group's decision to switch all their TOCs▸ to it. But each to their own. 
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"Build a man a fire and he'll be warm for the rest of the day. Set a man on fire and he'll be warm for the rest of his life."
- Sir Terry Pratchett.
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bobm
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« Reply #250 on: February 01, 2013, 23:00:43 » |
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Just getting back to the Pullmans for the moment... As part of the launch of the new menus FGW▸ have published a "Little Black Book" by Mitch Tonks promoting some of the seafood restaurants in the South West. The book is only ^1.50 with proceeds going to charity. It is also possible to get a digital copy on line. http://www.firstgreatwestern.co.uk/About-Us/Media-centre/Mitch-Tonks-and-First-Great-Western-launch-Little-Black-Book-of-SeafoodIf you follow the link there is also a video with a slightly annoying musical track giving more details. I am also told there will be a feature in this weekend's Mail on Sunday. |
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swrural
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« Reply #251 on: February 02, 2013, 09:15:21 » |
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I looked up Mitch Tonk's web site and forgot to mention that his prices at his Blackboy Hill restaurant were very reasonable indeed. So if you are in Whiteladies Road (everything in Bristol has a colour, e.g. Redmaids), then it would be a good option. I shall certainly find my way there (within a short walk of Clifton Down station too).
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JayMac
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« Reply #252 on: February 04, 2013, 03:30:15 » |
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A review of the new Mitch Tonks menu on the FGW▸ Pullmans from Tom Parker Bowles writing for The Mail on Sunday: Click here for articleIt's a large article with numerous pictures so I won't quote it here. Save to say I'm definitely going for another trip on the up Pullman in the coming weeks. |
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"Build a man a fire and he'll be warm for the rest of the day. Set a man on fire and he'll be warm for the rest of his life."
- Sir Terry Pratchett.
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Brucey
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« Reply #253 on: February 04, 2013, 20:12:20 » |
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The fillet steak looks lush. In fact, all the photographs I have seen recently look very good.
I'm far too busy at the moment, but hope to dine on a Pullman sometime nearer the summer.
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bobm
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« Reply #254 on: February 04, 2013, 20:30:57 » |
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I can vouch for the steak Brucey, slightly less so for the article. I am not sure where he got the idea that the dining cars have been sitting in sidings for two years - they might have been on the east coast but certainly not on FGW▸ !
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