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

[whole diary]

[bobm]

That is annoying - particularly as by the time the train gets to Westbury there should have been long enough to get a message back via control to have the CIS^▸ (Customer Information System) changed.  I quite often use the 07:30 from Paddington (getting on at Swindon) and on the rare occasion there hasn't been a travelling chef there has been an announcement prior to its arrival.  I think it may well be down to the customer host reporting it and the regular one on the 07:30 is quite switched on.

As for the Pullmans it seems there won't be any widespread menu changes until after Whiteball Tunnel re-opens in February.  There may be some tinkering with one or two items before then, notably the curry, but with disruption during the closure new menus may be used to attract people back.

Plans are still being formulated regarding what service can be provided during the blockade.  It comes down to staff hours mainly.  With both journeys taking an hour longer you can't simply use the crews in the same way.  One possibility is to only run one lunchtime service up to London with the crews and equipment for both evening services being carried on it.  Using the 15:00 from Plymouth isn't an option as it will arrive in London too late.

[broadgage]

I hope to dine on the 18-03 tonight and have booked a seat.
What are the chances of the restaurant appearing ? it has been much better in the last year or two, but of course there is still some weather related disruption.

[bobm]

This will probably jinx it.. but I have not had a set failure for a while.   The last dodgy one was a few weeks ago when the range took a while to heat up on a trip from Plymouth but once the train picked up some speed after Exeter all was fine.

It is Menu 3 today.

[broadgage]

This will probably jinx it.. but I have not had a set failure for a while.   The last dodgy one was a few weeks ago when the range took a while to heat up on a trip from Plymouth but once the train picked up some speed after Exeter all was fine.

It is Menu 3 today.

Looks as though you jinxed my return journey !
Yesterday I boarded the 13-34 from Taunton, having observed through the windows that a Pullman service was available.

Unfortunatly it was then announced that no more orders could be taken because the oven had broken.
I managed to leave the train before the doors were locked, in order to await the following service, the 14-23 that also has a Pullman, this was delayed, but did have the advertised restaurant service.

[Chris from Nailsea]

This will probably jinx it..

Looks as though you jinxed my return journey !

Sorry to hear that, broadgage: I understand my colleague bobm offers an equivalent to 'delay / repay' on his predictions, so there should be a Plymouth Gin and tonic waiting for you on your next Pullman experience. 

[bobm]

It will come as little comfort that the advertised service was available on today's 13:34 - as bignosemac and I can testify...

As for Plymouth Gin & Tonics (G&T) - if only there was...  strictly Gordons now.

Edit: VickiS - Clarifying Acronym

[JayMac]

And from that service on the 6th November, two dishes that I'd not tried before:

Devon Scallops - grilled in the shell, with garlic & white wine


Squash & Spinach Bastilla - with harissa yogurt sauce

[thetrout]

Having looked at the menus for the Pullman, I must admit that there is a good vegetarian main course on each menu. I wish I could say the same for the starters however (Please don't fry me for this; no pun intended ) There seems to be a perception from my experience that all vegetarians like Goats Cheese or Smoked Food. This one likes neither!

I would be put off the Mushroom Wellington I think though considering my Arriva Trains Wales Premier Train experience... Can anyone testify if the Mushroom Wellington has been correctly cooked?

Oh and another 2 Travelling Chef no shows in the past couple of weeks. Very disappointing

Also, that Great Western Larder. I tried one of those recently. Won't be having one again! No cutlery to cut/spread the cheese and pickle. The charcoal cracker...?!?! What is that all about?! and for ^6.50 it represented very poor value considering the quality of dare I say it; a Vegetarian Breakfast at ^7.00 or Cheese on Toast at ^4.50 from the Travelling Chef!!

[JayMac]

Nothing fancy today, just a Travelling Chef lunch.

Ham, egg and chips with a dressed side salad and, (out of shot) bread & butter:



Not bad for ^7.50, particularly when one can make an eggy chip butty! Nothing wrong with the eggs, just my camera over exposing. 


I learnt today, in conversation with a couple of the chefs, that the 'Sweet Indulgence' desserts are no longer available on the Travelling Chef menu. This is due to poor sales. Just my luck that today was the day I quite fancied a bit of apple pie and clotted cream.

I do think though, if management are going to make menu changes, they should ensure that all publicly available information reflects the changes when they are made. TC^‡(resolve) menu cards at the buffet counter and on 1st Class trolleys, the FGW^▸ (First Great Western) website, and Volo TV screens, all still advertise the 'Sweet Indulgence' desserts. 

[bobm]

Looks very appetising.

Meanwhile congratulations to the chef on today's 12:01 Pullman from Plymouth.  The High Speed Train (HST^▸ (High Speed Train)) set diagrammed for the train was one of the ones with what the staff call a wendy house kitchen.  Not a micro buffet but not the full size kitchen either.

He wasn't going to let that deter him and produced the usual three course meal, although with a slightly reduced number of menu options.

In the past I have only been able to have starters and desserts in those circumstances.

Oh and the train was running on only one power car too after the rear one decided to sulk while coming through Cornwall which almost led to it being cancelled at Plymouth.

Edit: VickiS - Clarifying Acronym

[JayMac]

The catering team knew you were coming bobm. 

Pulled out all the stops just for you and your companions.

If we were still in the steam era I'm sure the chef would've knocked up the scran on the fireman's shovel, rather than see you go without. 

[broadgage]

Looks very appetising.

Meanwhile congratulations to the chef on today's 12:01 Pullman from Plymouth.  The HST^▸ (High Speed Train) set diagrammed for the train was one of the ones with what the staff call a wendy house kitchen.  Not a micro buffet but not the full size kitchen either.

He wasn't going to let that deter him and produced the usual three course meal, although with a slightly reduced number of menu options.

In the past I have only been able to have starters and desserts in those circumstances.

Oh and the train was running on only one power car too after the rear one decided to sulk while coming through Cornwall which almost led to it being cancelled at Plymouth.

The chef and other members of the crew are to be commended for doing what they can under the circumstances. There does seem to be more of a "can do" attititude these days.
A few years ago this would probably have been used as an excuse to cancel the Pullman.

[Chris from Nailsea]

From the Bristol Post:

Choice increased for hungry rail passengers

Train operator First Great Western has pledged to banish the image of the old railway sandwich by adding 50 products sourced from within 15 miles of its lines. That's potentially good news for local companies as the firm holds the franchise for the main line from London to Bristol and on to Wales and the South West.

One firm set to benefit is John Sheppard Family Butchers, based on the Ashley Trading Estate in Bristol. Managing director Richard Sheppard said: "The South West has some of the finest produce in the world and Bristol is home to Brunel's great railway line so we are proud to supply today's trains with the finest Wiltshire bacon, Devon chicken and Somerset beef and lamb."

First Great Western's customer experience manager Jo Elliot added: "We are proud to serve travellers heading west and want to show it in the food we serve. And this is not the end of the line for our local sourcing initiative, so I urge local producers to get in touch."

[Chris from Nailsea]

Plymouth Gin, anyone? 

[bobm]

Plymouth Gin, anyone? 

I wish....