A delightfully gastronomic day aboard the British Pullman

Board the British Pullman, a Belmond Train, for a gourmet day trip from London to Bath, accompanied by our skills & shows editor Barney Desmazery

SPECIAL EVENT ON 29 NOVEMBER 2022

Step aboard the British Pullman for a luxury return day trip from London to Bath with a three-course brunch and a sumptuous four-course meal with champagne and wine. You’ll glide across England to visit the fascinating Holburne Museum in Bath, where BBC Good Food’s skills & shows editor Barney Desmazery will hold a special Q&A.

You’ll be welcomed on board this beautifully restored 1920s train with a chilled bellini cocktail, then you can sit back and relax in a beautiful art deco carriage at a table set with crisp white linens. A delicious three-course brunch will be served as you depart London and head into the English countryside, enjoying views that promise to be just as captivating as the food.

The train’s interior is equally enchanting, with each carriage individually styled with its own name and decor, and a fascinating story to learn. Onboard, you’ll meet Barney, who will join you on the journey from London to Bath.

On arrival, you’ll stretch your legs on a short walk to the city’s Holburne Museum, where you can ask Barney about his favourite festive recipes, experiences interviewing Britain’s top chefs, and much more.

Afterwards, there will be time to explore the museum or venture to Bath’s magical Christmas market. The foodie adventure continues back on-board the Pullman, with a champagne reception before a four-course table d’hôte menu is served, complete with the sommelier’s wine selection, on a memorable return to London.

Meet our special guest

Barney Desmazery is the longest-serving member of BBC Good Food. He’s written and tested thousands of recipes and worked with practically every British celebrity chef. That’s as well as making countless videos, hosting live events, masterclasses and webinars. He started his cooking career alongside Jamie Oliver at Westminster Kingsway College, before going on to work at top restaurants in London, France and Australia. Barney draws on his years of experience and brings expertise to the more specialist sides of food with his knowledge of things like sourdough baking, foraging, seasonal ingredients and open-•ire cooking. Barney also writes the popular ‘Next Level’ series in BBC Good Food magazine (see page 132), which sees him bettering the nation’s favourite recipes.