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

[whole diary]

[JayMac]

There's a knack to eating flat fish...once learnt, easy to eat!

Indeed. Like this:

https://www.youtube.com/watch?v=k-EzTBHI3g8

[bobm]

Probably posted in error - but a rare catering update on JourneyCheck

15:06 London Paddington to Penzance due 20:42

Catering is reduced throughout No Travelling Chef service available. .

[thetrout]

There's a knack to eating flat fish...once learnt, easy to eat!

I am not for eats...

Probably posted in error - but a rare catering update on JourneyCheck

15:06 London Paddington to Penzance due 20:42

Catering is reduced throughout No Travelling Chef service available. .

Ah that's 1C86 isn't it? The Cornishman? In which case it would be helpful if FGW^▸ (First Great Western) would provide this intel more often... The amount of times I specifically select this train for a TC^‡(resolve) only to be disappointed is highly frustrating!

Of course one would like not to see this message to be certain of a Cheese Toastie with Mushroom

[JayMac]

Yesterday evening bobm and I, along with our partners, dined in the FGW^▸ (First Great Western) Pop-up Pullman in Hart's Bakery under the approach road to Temple Meads. The evening was organised by First Great Western and restaurateur and Pullman menu creator Mitch Tonks as part of the Bristol Food Connections festival.

And what a great evening it was. A novel experience to dine from the Pullman menu at the dizzying speed of 0mph. 

The service was a lot more relaxed and leisurely, but the team, as ever, were on top form. They still produced and served quality food despite the change of surroundings. I think it fair to say there were one or two very minor issues, but that was only to be expected from the team being in an unfamiliar kitchen. Perhaps not having the kitchen moving about actually made things a little more challenging!

As well as letter of praise winging its way to FGW Towers, I'd like to thank the Pullman team here also. I won't name them, but should they read this I'd just like to say, "Well done all. We had a fantastic evening. The Pullman staff are a credit to First Great Western."

[bobm]

Can only really echo what bignosemac has said.

It was nice to have the chance to talk to Mitch Tonks and meet some of the Pullman staff in a less formal atmosphere.

I did feel for the chefs - they had a bigger kitchen than they are used to - but it was then filled up with organisers and various other people.

Wasn't really a night for pictures* - but I did snap this one of the cheeseboard.  Slight departure from the usual presentation and included some very tasty unpasturised Cheddar.



The tealight features on the evening Pullman services (and is battery operated - clearly a naked flame on a 125mph train would not be a wise idea!)

The bread rolls were also provided from the range produced at the venue.

* There were plenty of professional photographers there and I suspect their efforts will appear in the public domain before long.

[broadgage]

Re the cheeseboard pictured above, it was served as illustrated in the very early days of the new Pullman menu, but they soon reverted to plates.
And yes the battery tea lights are a nice touch and much more realistic than most fake candles, the first time that I saw one it fooled me !

[Network SouthEast]

Whilst I am sure what I am about to write has nothing to do with on-board Pullman service, I was intrigued to learn of research that there is a link between your perception of a serving and what it is served on.

In short, probably much to the disgust of fancy restaurants, there is much to be said about positive psychology behind serving food on simple white round plates. (See here and here.)

But did that have anything to do with cheeses being served on plates on Pullman trains? I doubt it.

[TaplowGreen]

Whilst I am sure what I am about to write has nothing to do with on-board Pullman service, I was intrigued to learn of research that there is a link between your perception of a serving and what it is served on.

In short, probably much to the disgust of fancy restaurants, there is much to be said about positive psychology behind serving food on simple white round plates. (See here and here.)

But did that have anything to do with cheeses being served on plates on Pullman trains? I doubt it.

Simple white plates? At the prices FGW^▸ (First Great Western) charge for these meals I would expect them to be served by supermodels on complimentary jewel encrusted gold salvers!!! 

[bobm]

Possibly a foretaste of things to come..

On both Friday and today I understand the 10:00 from Penzance (the 12:01 from Plymouth) has run with no coach H and an extra standard class coach.

On Friday only 11 places could be laid up as the whole of coach G (as it was then) was full as were six seats in F.  No Standard class passengers could be accomodated for lunch.

I am not sure of the numbers today, but I am aware of one person who could not get a seat in the restaurant on the 12:01 and got off at Newton Abbot to get the later one.

[thetrout]

On both Friday and today I understand the 10:00 from Penzance (the 12:01 from Plymouth) has run with no coach H and an extra standard class coach.

Coach M

And I could've predicted this also. I dread to see what the Cornishman looks like with just 1.5 First Class Carriages.

Apologies to anyone in advance who needs to move a laptop or paperwork to accommodate my Cheese on Toast with Mushrooms in Coach F Coach L at Westbury

[ChrisB]

Hmm - wait for IEP^▸ (Intercity Express Program / Project.) 1st class - 2 x 1 seating from what I can ascertain, and the table isn't full length across the two seats....

[Umberleigh]

Possibly a foretaste of things to come..

On both Friday and today I understand the 10:00 from Penzance (the 12:01 from Plymouth) has run with no coach H and an extra standard class coach.

On Friday only 11 places could be laid up as the whole of coach G (as it was then) was full as were six seats in F.  No Standard class passengers could be accomodated for lunch.

I am not sure of the numbers today, but I am aware of one person who could not get a seat in the restaurant on the 12:01 and got off at Newton Abbot to get the later one.

To be honest, none of us needed a crystal ball to see this happening.

What next, restricted spaces lead to withdrawal of 'loss-making' Pullman..?

[broadgage]

Whilst FGW^▸ (First Great Western) do seem to be belatedly taking catering seriously, I fear for the long term future of the Pullman service.
As reported above, as first class provision is downgraded on existing HSTs^▸ (High Speed Train), Pullman provision is becoming problematic. The reduced number of meals that can be served on the downgraded trains may well make the service uneconomic.

And of course on the new trains, NO catering beyond a trolley is to be provided for steerage. The kitchen is at the first class end thereby restricting any meal provision to first class.
First class space on the new trains is very limited, as a percentage of the total.

[thetrout]

The reduced number of meals that can be served on the downgraded trains may well make the service uneconomic.

Either that and they drop the Pullman (which I hope they don't) and do what all the other major Long Distance TOCs^▸ (Train Operating Company) seem to be doing. Offering a free 2 or 3 course meal to First Class Passengers.


Another Travelling Chef for me today on the 11:45 London Paddington - Swansea Train. I pushed the boat right out and went for Cheese and Beans on Toast, Mushrooms and Chips.

Food was delivered quickly and trolley refreshment service in First Class was frequent, kept well fed and watered.

The food:



Just incase you're wondering. There was a white coffee in that cup which I had already nearly finished drinking before the food was brought to me

[JayMac]

Looking at that excellent grub you must have had a Swansea crew!