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

[whole diary]

[bobm]

Rather too long to quote in full - but interesting article on the BBC^» (British Broadcasting Corporation - home page) about on board dining

Britain's traditional railway restaurant car is threatening to make a surprising comeback, writes Adrian Quine.

The years after privatisation were not kind to the UK^▸ (United Kingdom)'s restaurant cars. A 150-year tradition of fine dining on the move appeared to be about to be confined to the history books.

But now the romance of dining on freshly cooked cordon bleu cuisine and fine wine while travelling at 125mph appears to be creeping back.

Train operator First Great Western is the only company in the UK to offer traditional dining cars on regular services. When the railways were privatised in 1995 there were nearly 250 trains a day across the UK offering everything from artichoke and parsley soup to fillet steak, accompanied by on-board cellars stocking fine wines.

By 2012 that figure had shrunk to just four trains a day as rail companies chased profits and reduced costs. The large dining tables were scrapped in favour of tightly packed airline-style seating. A trolley selling sandwiches stood where once the onboard chef in pristine whites could be found creating mouth-watering dishes like flamb^ed Bourbon shrimp or zesty brochette of Dijon lamb.

(snip - more in link above)

[broadgage]

Yes a most interesting article and well worth reading in full on the BBC^» (British Broadcasting Corporation - home page) website.
I was thinking about posting a link but was beaten to it.

Also one of the few reports that accurately states that the FGW^▸ (First Great Western) restaurants are open to both classes, but that first class may book, with standard being able to dine if space permits.
I like the "on board cellar" ! presumably it is situated under the kitchen floor ?

[JayMac]

I see the article is illustrated with a still from Alfred Hitchcock's North by Northwest, featuring Bristol's very own Archibald Leach.

[Rhydgaled]

Rather too long to quote in full - but interesting article on the BBC^» (British Broadcasting Corporation - home page) about on board dining

Another extract from the same article:

Russell Hollowood, curator at the National Railway Museum, believes that social attitudes have changed dramatically and that the restaurant car is a bastion of social divide and elitism that belongs firmly in the 1920s

I'm not against the Pullmans, but I do feel it is a shame that the railway offers little or nothing in between that and a sandwich trolley. As the BBC article also states, the Pullman meal is pricey.

My southbound 'WAG^» (Welsh Assembly Government - about) Express' trip with a cooked breakfast was great, that sort of thing makes early starts for long rail journeys alot easier, but I'm an insanely fussy eater and the fancy offerings on the Pullmans and the evening 'Gerald' are generally not to my taste.

[bobm]

My southbound 'WAG^» (Welsh Assembly Government - about) Express' trip with a cooked breakfast was great, that sort of thing makes early starts for long rail journeys alot easier, but I'm an insanely fussy eater and the fancy offerings on the Pullmans and the evening 'Gerald' are generally not to my taste.

I have only tried the northbound WAG express and I was disappointed, mainly because it came ready plated and you had to eat, or pick off, what you didn't like.  I too am a fussy eater - don't like garlic, tomatoes, pasta, courgettes etc etc but the beauty of the Pullmans is it is all freshly cooked - so if you don't like something they can, within reason, leave it out for you.

[Chris from Nailsea]

... they should leave the ginger ale out of the single malt, then ... mutter, mutter 

[bobm]

Ok. Ok.  Next time I go on the sleeper it will be a neat single malt just so
I can rejoin your social circle.

[JayMac]

Don't succumb to such social mores bobm. You drink it how you want. I might just do the same and be a supposed palastine as well. 

[Chris from Nailsea]

I rather think you meant philistine. 

[bobm]

I understand new menus will be introduced on the FGW^▸ (First Great Western) Pullmans from the end of this month.  No details yet of what the changes will be.

However for the next fortnight there will be a mixture of items from the existing three menus as stocks are used up.

[bobm]

From today's Hansard

Stephen Doughty: (Cardiff & Penarth (Lab/Co-op))
Is the Minister aware of the concerns expressed by the RMT^▸ (National Union of Rail, Maritime & Transport Workers), TSSA^» (Transport Salaried Staffs' Association - about) and other organisations and passenger groups about the future provision of buffet cars and guards on First Great Western services? Was she aware of those concerns before the Department awarded a direct award franchise to an extension to the First Great Western franchise?
 
Claire Perry: (Under Secretary of State for Transport)
I am sure the hon. Gentleman, like me, is delighted that this line is receiving so much investment, in the form of billions of pounds for electrification and the new intercity express programme rolling stock to which he alludes, which will transform the passenger experience. I gently encourage him not to read the scaremongering press releases put out by the RMT. I have visited the IEP^▸ (Intercity Express Program / Project.) mock-ups. I have discussed in great detail what the franchising and catering capabilities will be. It is up to the operators to specify, and I am sure he will have seen the East Coast statements that it intends to offer an enhanced catering service on those trains when they are running. I am happy to discuss this further with the hon. Gentleman, but I suggest he looks at the facts, not the scaremongering.

[ChrisB]

Is Doughty sponsored by the unions, per chance?

[sprinterguard]

She's done an excellent job of skirting around answering that question.

[a-driver]

I can't understand why the DfT^» (Department for Transport - about) would seek the operator to specify when, in the case of Great Western, First may not even hold the franchise when they enter service!

[TaplowGreen]

She's done an excellent job of skirting around answering that question.

I think in terms of catering (particularly Travelling Chef) the honest answer would be - "there is very little demand from customers for the service, it is losing money, and therefore FGW^▸ (First Great Western) are cutting back/removing it".....it's a simple commercial decision.....unfortunately that has implications for the staff concerned but that I am afraid, is life..........I have yet to hear howls of outrage from customers who are being deprived of the facility to spend large amounts of money on pretty ordinary food.

It's obviously incumbent on any Trade Union to represent its members interest but there needs to be a dose of reality before rattling the sabres too loudly.