Great Western Railway: on-board catering, buffets, Travelling Chef, Pullman - ongoing discussion

[whole diary]

[broadgage]

Slightly more positive news re the Pullmans.
On a recent trip, one of the restaurant crew advises that on busy days, 35 places on the 18-03 are to be laid for dining.
Thats like the "good old days" since more recently 29 dining places was the maximum, with only 17 seats sometimes.
They also stated that dining is to be promoted, which seems better than hiding it and hoping that no one notices.
It was even suggested that a lunchtime down pullman might be re-instated.

Restaurants might even survive until the Plymouth services are downgraded to DMUs^▸ (Diesel Multiple Unit), which is not expected for some years.

The restaurant prices have recently been increased, but still compare very well with prices charged elswhere for food of similar qaulity.

Alcholic drink is cheaper on the train than in many London pubs.

[bobm]

I'm a big fan of the Pullmans and like broadgage I have been told by the crews that there are plans to increase promotion.

I hadn't heard about the extra seats. I assume that means they will lay up further down coach G. The only snag with that is it is supposed to be the quiet coach. I hope it doesn't promote complaints and get the meal service pushed back into F.

The idea of a down lunchtime service is encouraging. In the past it was crewed by staff who had worked up on the Golden Hind serving breakfast. I wonder if that means the breakfast service might return or there will an evening meal on an up service which would be very good news. However it would presumably mean a London based crew which is a departure as all the current Pullman staff are Plymouth based.

[Timmer]

Well done to FGW^▸ (First Great Western) for keeping restaurant services going on the WoE route. Who would have thought that FGW would be the last remaining TOC^▸ (Train Operating Company) providing a full restaurant service. Bring back GNER^▸ (Great North Eastern Railways) to the East Coast!

[broadgage]

I understand that the extra dining places in G will be laid only on busy days, which are normally Wednesdays and Thursdays, Fridays are said to be less busy which I find suprising.
In the past I have been unable to dine on  Friday services and have therefore taken to Thursday travel instead. Perhaps I have started a trend ?

I too hope that dining in G does not lead to complaints about the quiet coach being made noisy.
Perhaps this might be time to designate the end coach, H as the quiet coach ? There seems no good reason not to in present circumstances. After all A is the standard class quite coach.
In another thread it was stated that in past the end coach was for smokers, and therefore that the quiet coach had to be the other one.

[bobm]

I've always thought H should be the quiet coach. As you say it makes more sense as those currently in G have to put up with those walking through from H.

I was told Friday is less busy as people tend to try to get away early for the weekend but your experience doesn't seem to bear this out.

[broadgage]

Just finsished an excellent meal on the train from Exeter, delayed as one power car  U/S.
Cant fault the Pulman though, the new menu has less choice, but is well chosen and I certainly enjoyed it.
More wine available in 0.5L bottles, but less choice in full bottles.

Enjoy it while you can !

[broadgage]

Had a couple of enjoyable meals recently, and would certainly recomend the service.
The menu served was different to that advertised on the website, but still most enjoyable.

What would be be considered a decent gratuity to the restaurant crew ?
For one meal of 3 courses for one person, with wine.
10% is often considered a guide in most restaurants, but perhaps a little more might be reasonable.
What do others think ? I would wish to be reasonably generous, but not ostentatious.
On down trains I invariably buy a first class ticket so as to ensure a space in the restaurant.
On up trains I usually only buy a steerage ticket, as this may be used in the restaurant if space permits, which it usually does.

[bobm]

I usually do 10% and then round up to the next ^5.  So if it comes to ^35 I add 10% (ie ^3.50) and then round up to ^40.

One bit of bad news about the catering (and indeed the standard buffet counters) - they have withdrawn Plymouth Gin so it is only Gordons now.  They have been charging the same for both but now Plymouth is more expensive they didn't think people would pay the extra so they withdrew it.

[broadgage]

That is a bit of a backwards step, so much for supporting local suppliers !
Plymouth gin is indeed more expensive, but IMHO^▸ ('in my humble opinion') is worth it.
Some years ago the strength of Gordons gin was reduced from 40% to 37.5%, though the price remained the same.
Plymouth Gin is still not only full strength, but slightly above the norm of 40%, AFAIR it is 41.5%

Still, I suppose we should be grateful to get a restaurant at all.

[Andrew1939 from West Oxon]

I have only bought from the Travelling Chef once and this was on the Cornish Riviera Down when I had a bacon baguette. I had previously though that train fare was poor value and poor quality, It was however delicious, promptly delivered from the buffet to my seat and for less than a fiver I thought it good value for on train food fare.

[broadgage]

Not only is the supply of Plymouth Gin under threat, as noted above, but now they have no port AGAIN.

Cant fault the food or the service, but no port AND no proper gin ! The empire will fall !

I like the new menus though, fillet steak on all 3 menus, but with a different sauce, most enjoyable.Edit, the above was true when I posted it, but port is now available again.

[super tm]

Plymouth gin has been withdrawn im afraid.  When existing stocks are gone thats it.

[broadgage]

Enjoyed an excellent meal last night on the 18-03.
Plymouth gin was available I am glad to say, and I noted that the menus included a "house cocktail" in which Plymouth gin is used, so presumably it is being stocked regularly, not just whilst stocks last.

I also noted several other improvements, real butter served on a dish instead of small plastic wrapped portions, mineral water in glass bottles instead of plastic, menus in leather effect folders.

All very impressive, it would appear that FGW^▸ (First Great Western) are serious about promoting pullman dining.

In the menus, they state that FGW are the only TOC^▸ (Train Operating Company) offering a full "silver service restaurant on high speed trains" which is true AFAIK^▸ ('as far as I know').

Still no port though

[bobm]

Sounds very encouraging.  I really must try to get on one soon.  Since moving to Swindon it is a little harder to connect into one....

[broadgage]

Not only is the supply of Plymouth Gin under threat, as noted above, but now they have no port AGAIN.

Cant fault the food or the service, but no port AND no proper gin ! The empire will fall !

I like the new menus though, fillet steak on all 3 menus, but with a different sauce, most enjoyable.

On the train now, plenty of Plymouth gin AND port, and very good port too !
Also, dessert wine,by the glass, just the thing with pudding.
The food and service  being of the usual high standard.