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EBrown
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« Reply #225 on: January 10, 2013, 00:42:49 » |
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Only slight downer, aside from the lack of a main course, was an obnoxious solo diner who had had far too much to drink (or perhaps the same as us but less able to handle it). A bit loud and at one point singing 'Happy Birthday' for no apparent reason. The Chief Steward was excellent in dealing with him and hastily dispatched him back to Standard Class once he'd settled his bill.
I may well know him. Erm, I shall have words. |
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« Last Edit: March 03, 2013, 19:04:29 by EBrown »
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JayMac
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« Reply #226 on: January 10, 2013, 01:55:43 » |
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I may well know him. Erm, I shall have words.
Really? care to expand on that interesting response? |
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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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EBrown
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« Reply #227 on: January 10, 2013, 02:13:15 » |
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Really? care to expand on that interesting response?
I shall send you a Private Message. |
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« Last Edit: March 03, 2013, 19:04:15 by EBrown »
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bobm
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« Reply #228 on: January 14, 2013, 21:00:26 » |
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The first of the new menus took to the tracks today. The prices have increased but the number of choices have also gone up. The menu credits chef Mitch Tonks of the Seahorse Restaurant in Dartmouth as the developer consultant which perhaps explains the number of fish dishes. Main course prices now range between ^19 and ^26 - before it was ^17 and ^23.  Note there are two fish/seafood starters. Not a problem for me as I like salmon, but might not appeal to everyone.  For the main course I had the steak which is largely the same as the previous menu although it is now served with a Cafe de Paris butter. (I think a previous menue may have had this for a while). I thought this would have garlic in it, but if it does I could not taste it - and I HATE garlic! I noticed someone else having the chicken and that looked equally appetising. The wine list has had a revamp. Four whites, four reds and full and half bottles of champagne. Some wines are half bottles, others full and there is still the 50cl (threequarter) bottle size. Things that have gone? Well the Great Westerner cocktail seems to have been dispensed with which I won't really miss. However the Plymouth Gin is no more which is a bit of a surprise given FGW▸ 's attempts to use locally sourced products. However the brandy and port are safe!  Also a couple of things which give hope for the future. The salt and pepper pots have been replaced with Cole & Mason mills...  and even the after dinner chocolate has had a makeover!  Today was the first day but the food was again excellently prepared. A nice touch was my brandy glass being taken away to be warmed before the drink was poured. I gather there is to be an official launch next week by which time hopefully the website will have been updated. I gather there will be more new menus and they will rotate on a fortnightly basis. The menu draws attention to the fact the FGW Pullman is the only high-speed service in the UK▸ and long may it continue! |
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Kernow Otter
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« Reply #229 on: January 14, 2013, 21:07:27 » |
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Nice to see St Austell Brewery's Tribute ale still on the menu.
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devon_metro
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« Reply #230 on: January 14, 2013, 21:20:54 » |
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On a similar note, amusing to see 'Strongbow Cider' on the menu. You'd think FGW▸ would have found a slightly nicer cider, not like the West Country doesn't have much choice!!
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JayMac
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« Reply #231 on: January 14, 2013, 21:30:33 » |
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Thatcher's Gold for preference.  |
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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 #232 on: January 14, 2013, 21:52:49 » |
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Hard to describe Hereford, home of Strongbow, as the West Country - but at least FGW▸ do send trains there!  |
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ellendune
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« Reply #233 on: January 14, 2013, 22:00:50 » |
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Thatcher's Gold for preference. Totally agree |
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Chris from Nailsea
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« Reply #234 on: January 14, 2013, 22:02:23 » |
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Nice to see St Austell Brewery's Tribute ale still on the menu.
Totally agree. |
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William Huskisson MP▸ was the first person to be killed by a train while crossing the tracks, in 1830. Many more have died in the same way since then. Don't take a chance: stop, look, listen.
"Level crossings are safe, unless they are used in an unsafe manner." Discuss.
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bobm
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« Reply #235 on: January 14, 2013, 22:07:01 » |
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Nice to see St Austell Brewery's Tribute ale still on the menu.
Totally agree. Proper Job! |
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broadgage
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« Reply #236 on: January 15, 2013, 14:21:35 » |
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The removal of Plymouth gin is a regretable backward step, but apart from that the new menu looks excellent, glad to see that steak is retained.
I believe that are 4 menus, to be used in rotation, all very similar and all sound most enjoyable.
The smoked salmon starter, the fillet steak, and the cheese selection are the same on each menu, but the other choices alter with each menu rotation.
It would appear that FGW▸ are belatedly taking restaurants seriously.
Perhaps we might hope for a few more ? 2 return services a day is rather paltry, no matter how good those services are.
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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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broadgage
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« Reply #237 on: January 15, 2013, 19:49:02 » |
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AFAIK▸ cafe de Paris butter DOES contain garlic, which I enjoy in moderation, though not everyone likes it.
Previous menus have contained "herb butter" with the steak, which is a bit vague though I recall enjoying it. There was some doubt at to whether the herb butter was to be melted and poured over the steak, or served as a round placed chilled on top of the cooked steak.
Cafe de paris butter is normally placed chilled or even frozen atop the cooked steak and then very briefly grilled in order that part of it melts and runs over the steak, but part remains solid.
The making of the butter is rather involved and I would presume that it is purchased ready made.
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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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JayMac
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« Reply #238 on: January 15, 2013, 20:08:51 » |
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I suspect FGW▸ are indeed using a pre-made Beurre Cafe de Paris. Highly unlikely the Pullman Chefs/Rail Gourmet are knocking it up either on the day or the day before. Perhaps they are getting it from this Somerset based supplier: http://www.cafedeparisbutters.co.uk/homeIt's a great addition to a steak, although my preference remains a Diane or peppercorn sauce. |
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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 #239 on: January 29, 2013, 21:52:35 » |
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New menu two launched this week. The salmon remains as a starter but in place of the scallops or caprese salad are dressed devon crab or oakwood smoked cheescake. Tried the crab - as usual nicely presented with the white and dark meat separated plus a salad and mayonnaise. Onto the mains and the steak remains but is joined by rump of lamb, lemon sole and mushroom wellington. The alternative to the cheeseboard is a treacle pecan tart. Good numbers dining today too - 15 taking a meal on the 12:01 from Plymouth. note for the FGW▸ website - you still have the pre-Christmas menu.....  |
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