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

[whole diary]

[EBrown]

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.

[JayMac]

I may well know him. Erm, I shall have words.

Really? care to expand on that interesting response?

[EBrown]

Really? care to expand on that interesting response?

I shall send you a Private Message.

[bobm]

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^▸ (First Great Western)'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^▸ (United Kingdom) and long may it continue!

[Kernow Otter]

Nice to see St Austell Brewery's Tribute ale still on the menu.

[devon_metro]

On a similar note, amusing to see 'Strongbow Cider' on the menu. You'd think FGW^▸ (First Great Western) would have found a slightly nicer cider, not like the West Country doesn't have much choice!!

[JayMac]

Thatcher's Gold for preference. 

[bobm]

Hard to describe Hereford, home of Strongbow, as the West Country - but at least FGW^▸ (First Great Western) do send trains there!   

[ellendune]

Thatcher's Gold for preference. 

Totally agree

[Chris from Nailsea]

Nice to see St Austell Brewery's Tribute ale still on the menu.

Totally agree. 

[bobm]

Nice to see St Austell Brewery's Tribute ale still on the menu.

Totally agree. 

Proper Job! 

[broadgage]

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^▸ (First Great Western) 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.

[broadgage]

AFAIK^▸ (as far as I know) 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.

[JayMac]

I suspect FGW^▸ (First Great Western) 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/home

It's a great addition to a steak, although my preference remains a Diane or peppercorn sauce.

[bobm]

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^▸ (First Great Western) website - you still have the pre-Christmas menu.....