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bobm
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« Reply #840 on: November 24, 2014, 18:36:28 » |
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That dollop of spiced creme-fraiche is standard issue with the soup. I will confess there was more fennel in that photo than I have seen in the past when I have sampled it. (I won't post a comparison picture - we don't all want to analyse soup all evening do we?)
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TaplowGreen
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« Reply #841 on: November 24, 2014, 18:46:06 » |
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I do feel that the Pullman menu is somewhat overpriced however those two dishes do look extremely good!  |
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JayMac
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« Reply #842 on: December 08, 2014, 16:22:24 » |
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From First Great Western: Lights, Camera, BurrataFirst Great Western celebrates success of its campaign to serve locally-made food by commissioning three films starring its food producersL to R Stock Manager, David Sellar of Bowldon Farm and Pullman Chef Paul Tregilis When you next board a train you may not expect to dine on Somerset smoked haddock; burrata mozzarella cheese made from Hampshire buffaloes; or prime beef fillet from Glastonbury - but you can. And all three are now front and centre in films that celebrate the renaissance in train dining that has been pioneered by First Great Western. See the Pullman Dining Farm to Fork videos: BurrataSalmonSteakThe films feature Laverstoke Park Farm^s Hampshire buffalo; Brown & Forest^s Somerset smokehouse and John Sheppard Family butchers. They follow First Great Western chef Paul Tregilis on a journey from farm to fork as he learns the backstory of the food he now serves on board. And there is growing evidence that the policy is boosting West Country artisanal food businesses: English tea grown at Tregothnan in Cornwall has just been added to the menu - prompting the grower to plant additional acreage to keep pace with demand and recruit six new employees. What the suppliers sayTregothnan Tea^s Jonathan Jones: ^This contract is great news and gave us confidence to hire new employees for the next level of our growth.^ Smoked salmon suppliers Brown & Forrest^s Tim Towill: ^First Great Western^s policy gives people the chance to try our smoked fish as they travel past. We are a small business - so this matters a lot.^ Cuckoo Food^s Lucy Wright: ^Anna Mackenzie and I met at school aged 13 and now we run Cuckoo Foods. It^s a family-run business. Recently Anna's sister Alexa helped us out part-time after we won the First Great Western account.^ Butcher Richard Sheppard: ^We are at the heart of the First Great Western rail network and the farming community around Bristol. We are proud to bring the two together.^ Restaurateur and Chef Mitch Tonks, who advises First Great Western and appears in the three films: ^The West Country is full of the finest ingredients you'll find anywhere, and these films showcase the producers being championed by First Great Western, I think you'll see why we love what they produce so much!^ Those video links again: Burrata: https://www.youtube.com/watch?v=giw5A-KWCxQ&Salmon: https://www.youtube.com/watch?v=NdImLN7o0Ig&feature=youtu.beSteak: https://www.youtube.com/watch?v=QP06e0HM9l8&feature=youtu.be |
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« Last Edit: December 08, 2014, 16:28:26 by bignosemac »
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"Good news for regular users of Euston Station in London! One day they will die. Then they won't have to go to Euston Station ever again." - David Mitchell
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higthomas
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Posts: 6
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« Reply #843 on: December 08, 2014, 18:06:59 » |
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I see that Travelling Chef has disappeared from their Website.
Anyone know if what they said about an improved Express Cafe offering had any truth in it or not?
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TaplowGreen
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« Reply #844 on: December 08, 2014, 18:24:23 » |
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I see that Travelling Chef has disappeared from their Website.
Anyone know if what they said about an improved Express Cafe offering had any truth in it or not?
Travelling Chef disappeared as hardly anyone used it, not sure about improved Cafe but I think there are more Pullmans |
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thetrout
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« Reply #845 on: December 12, 2014, 22:50:01 » |
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Cheese and Onion Pasties are in the Express Cafe now  ^4.50 so slightly steep. But never the less a very good pasty all the same! (^3.50 on last trains of the day)  |
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TaplowGreen
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« Reply #846 on: December 13, 2014, 09:27:29 » |
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......pasty = pastry,beef, swede, potato, onion, salt, pepper. .......but what you had does look like a nice, if overpriced savoury pie thing! (sorry but I am from the Taliban school of pasty fundamentalism!!!) |
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thetrout
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« Reply #847 on: December 13, 2014, 12:42:46 » |
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I happen to be a vegetarian...  |
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Western Pathfinder
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« Reply #848 on: December 13, 2014, 15:22:05 » |
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I happen to be a vegetarian... So am I But only betwine meals. |
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ChrisB
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« Reply #849 on: December 13, 2014, 15:59:58 » |
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I thonk the point being made is what ifficially can go in something called a pasty....not whether you are vegetarian
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JayMac
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« Reply #850 on: December 13, 2014, 16:09:38 » |
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Anything can go into a pasty. thetrout's evening comestible is perfectly allowed to have the name Cheese & Onion Pasty. It is only the 'Cornish Pasty' that has a PGI designation meaning it has to contain specific ingredients and be prepared (although not necessarily baked) in Cornwall. |
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« Last Edit: December 13, 2014, 16:14:56 by bignosemac »
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"Good news for regular users of Euston Station in London! One day they will die. Then they won't have to go to Euston Station ever again." - David Mitchell
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TaplowGreen
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« Reply #851 on: December 13, 2014, 16:20:10 » |
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Anything can go into a pasty. thetrout's evening comestible is perfectly allowed to have the name Cheese & Onion Pasty. It is only the 'Cornish Pasty' that has a PGI designation meaning it has to contain specific ingredients and be prepared (although not necessarily baked) in Cornwall. Exactly - it's a "cheese and onion pasty", as opposed to a pasty! Bit like "chocolate flavoured" as opposed to chocolate! |
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JayMac
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« Reply #852 on: December 13, 2014, 16:41:37 » |
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Exactly - it's a "cheese and onion pasty", as opposed to a pasty! Bit like "chocolate flavoured" as opposed to chocolate! Really don't understand the point you are making. Any filled pastry, baked without a dish, with a top or side crimp, and containing any ingredients, can be called a pasty. The dish had origins in France and medieval England, most often containing venison, long before it became a staple in Cornwall in the 17th and 18th centuries. For Cornwall, the pasty appears to be an adopted dish, not one that originated there. |
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"Good news for regular users of Euston Station in London! One day they will die. Then they won't have to go to Euston Station ever again." - David Mitchell
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TaplowGreen
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« Reply #853 on: December 13, 2014, 16:50:27 » |
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Exactly - it's a "cheese and onion pasty", as opposed to a pasty! Bit like "chocolate flavoured" as opposed to chocolate! Really don't understand the point you are making. Any filled pastry, baked without a dish, with a top or side crimp, and containing any ingredients, can be called a pasty. The dish had origins in France and medieval England, most often containing venison, long before it became a staple in Cornwall in the 17th and 18th centuries. For Cornwall, the pasty appears to be an adopted dish, not one that originated there. Don't take it too seriously BNM, it's only a bit of fun......and you are starting to sound like an article in Mid Morning Matters with Alan Partridge!  |
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Phil
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« Reply #854 on: December 13, 2014, 19:35:32 » |
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I thonk the point being made is what ifficially can go in something called a pasty....not whether you are vegetarian
I used to love the policeman in Allo Allo. |
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