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bobm
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« Reply #870 on: January 10, 2015, 12:23:15 » |
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Rather too long to quote in full - but interesting article on the BBC» about on board dining Britain's traditional railway restaurant car is threatening to make a surprising comeback, writes Adrian Quine.
The years after privatisation were not kind to the UK▸ 's restaurant cars. A 150-year tradition of fine dining on the move appeared to be about to be confined to the history books.
But now the romance of dining on freshly cooked cordon bleu cuisine and fine wine while travelling at 125mph appears to be creeping back.
Train operator First Great Western is the only company in the UK to offer traditional dining cars on regular services. When the railways were privatised in 1995 there were nearly 250 trains a day across the UK offering everything from artichoke and parsley soup to fillet steak, accompanied by on-board cellars stocking fine wines.
By 2012 that figure had shrunk to just four trains a day as rail companies chased profits and reduced costs. The large dining tables were scrapped in favour of tightly packed airline-style seating. A trolley selling sandwiches stood where once the onboard chef in pristine whites could be found creating mouth-watering dishes like flamb^ed Bourbon shrimp or zesty brochette of Dijon lamb.
(snip - more in link above)
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broadgage
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« Reply #871 on: January 10, 2015, 13:17:12 » |
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Yes a most interesting article and well worth reading in full on the BBC» website.
I was thinking about posting a link but was beaten to it.
Also one of the few reports that accurately states that the FGW▸ restaurants are open to both classes, but that first class may book, with standard being able to dine if space permits.
I like the "on board cellar" ! presumably it is situated under the kitchen floor ?
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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 #872 on: January 10, 2015, 15:57:13 » |
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I see the article is illustrated with a still from Alfred Hitchcock's North by Northwest, featuring Bristol's very own Archibald Leach.
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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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Rhydgaled
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« Reply #873 on: January 10, 2015, 19:42:13 » |
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Rather too long to quote in full - but interesting article on the BBC» about on board dining Another extract from the same article: Russell Hollowood, curator at the National Railway Museum, believes that social attitudes have changed dramatically and that the restaurant car is a bastion of social divide and elitism that belongs firmly in the 1920s I'm not against the Pullmans, but I do feel it is a shame that the railway offers little or nothing in between that and a sandwich trolley. As the BBC article also states, the Pullman meal is pricey. My southbound ' WAG» Express' trip with a cooked breakfast was great, that sort of thing makes early starts for long rail journeys alot easier, but I'm an insanely fussy eater and the fancy offerings on the Pullmans and the evening 'Gerald' are generally not to my taste. |
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Don't DOO▸ it, keep the guard (but it probably wouldn't be a bad idea if the driver unlocked the doors on arrival at calling points).
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bobm
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« Reply #874 on: January 10, 2015, 19:46:15 » |
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My southbound 'WAG» Express' trip with a cooked breakfast was great, that sort of thing makes early starts for long rail journeys alot easier, but I'm an insanely fussy eater and the fancy offerings on the Pullmans and the evening 'Gerald' are generally not to my taste.
I have only tried the northbound WAG express and I was disappointed, mainly because it came ready plated and you had to eat, or pick off, what you didn't like. I too am a fussy eater - don't like garlic, tomatoes, pasta, courgettes etc etc but the beauty of the Pullmans is it is all freshly cooked - so if you don't like something they can, within reason, leave it out for you. |
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Chris from Nailsea
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« Reply #875 on: January 11, 2015, 22:20:28 » |
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... they should leave the ginger ale out of the single malt, then ... mutter, mutter 
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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 #876 on: January 11, 2015, 22:25:56 » |
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Ok. Ok. Next time I go on the sleeper it will be a neat single malt just so
I can rejoin your social circle.
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JayMac
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« Reply #877 on: January 11, 2015, 22:54:58 » |
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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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Chris from Nailsea
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« Reply #878 on: January 11, 2015, 23:00:54 » |
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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 #879 on: January 13, 2015, 08:50:39 » |
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I understand new menus will be introduced on the FGW▸ Pullmans from the end of this month. No details yet of what the changes will be.
However for the next fortnight there will be a mixture of items from the existing three menus as stocks are used up.
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bobm
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« Reply #880 on: January 22, 2015, 17:10:21 » |
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From today's Hansard
Stephen Doughty: (Cardiff & Penarth (Lab/Co-op))
Is the Minister aware of the concerns expressed by the RMT▸ , TSSA» and other organisations and passenger groups about the future provision of buffet cars and guards on First Great Western services? Was she aware of those concerns before the Department awarded a direct award franchise to an extension to the First Great Western franchise?
Claire Perry: (Under Secretary of State for Transport)
I am sure the hon. Gentleman, like me, is delighted that this line is receiving so much investment, in the form of billions of pounds for electrification and the new intercity express programme rolling stock to which he alludes, which will transform the passenger experience. I gently encourage him not to read the scaremongering press releases put out by the RMT. I have visited the IEP▸ mock-ups. I have discussed in great detail what the franchising and catering capabilities will be. It is up to the operators to specify, and I am sure he will have seen the East Coast statements that it intends to offer an enhanced catering service on those trains when they are running. I am happy to discuss this further with the hon. Gentleman, but I suggest he looks at the facts, not the scaremongering.
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ChrisB
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« Reply #881 on: January 22, 2015, 18:01:00 » |
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Is Doughty sponsored by the unions, per chance?
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sprinterguard
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« Reply #882 on: January 23, 2015, 00:13:19 » |
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She's done an excellent job of skirting around answering that question.
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All opinions are my own.
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a-driver
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« Reply #883 on: January 23, 2015, 07:52:20 » |
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I can't understand why the DfT» would seek the operator to specify when, in the case of Great Western, First may not even hold the franchise when they enter service!
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TaplowGreen
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« Reply #884 on: January 23, 2015, 10:00:00 » |
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She's done an excellent job of skirting around answering that question.
I think in terms of catering (particularly Travelling Chef) the honest answer would be - "there is very little demand from customers for the service, it is losing money, and therefore FGW▸ are cutting back/removing it".....it's a simple commercial decision.....unfortunately that has implications for the staff concerned but that I am afraid, is life..........I have yet to hear howls of outrage from customers who are being deprived of the facility to spend large amounts of money on pretty ordinary food. It's obviously incumbent on any Trade Union to represent its members interest but there needs to be a dose of reality before rattling the sabres too loudly. |
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