...cre­ate her­itage din­ing

Onboard Hospitality - - How To... -

The North York­shire Moors Rail­way just cel­e­brated its 50th an­niver­sary. Jes­sica Pook

stepped on­board to dis­cover its en­dur­ing ap­peal

LAY ON THE SIL­VER SER­VICE

The North York­shire Moors Rail­way runs rail din­ing ex­pe­ri­ences for up to 109 pas­sen­gers as they travel across the ru­ral York­shire coun­try­side in the UK. With sil­ver ser­vice, three-course din­ing and themed jour­neys, it spe­cialises in lay­ing on the style and of­fer­ing sea­sonal menus us­ing local pro­duce.

USE SMALL SCREEN SUC­CESS

Pull­man din­ing train man­ager, Gill Brown, has been cater­ing the train for seven years and re­cently made an ap­per­ance on ‘The York­shire Steam Rail­way: All Aboard’, a three-part Chan­nel 5 doc­u­men­tary which aired ear­lier this year. Since the pro­gramme, book­ings have surged with pas­sen­gers keen to ex­pe­ri­ence the ex­cep­tional hospi­tal­ity and local pro­duce. En­quiries for wed­ding and spe­cial event rail jour­neys are also up.

KEEP IT LOCAL

Brown says: “We use in­de­pen­dent local sup­pli­ers when­ever pos­si­ble with a great fo­cus on lo­cally pro­duced food. Local butch­ers sup­ply our meat from farms close by and dry goods come from a York-based busi­ness. Bread is sup­plied by local bak­eries and local brew­eries sup­ply our hand-crafted ales.”

CATER FOR ALL

The rail line has had to adapt to the in­crease in di­etary re­quests and al­lergy re­quire­ments which can prove dif­fi­cult as they are cater­ing in the con­fined space of an on­board gal­ley kitchen. Brown says: “We have many re­quests for gluten-free meals and peo­ple find it hard to com­pre­hend that we do not have zoned kitchens for the prepa­ra­tion of fresh foods, in­clud­ing bak­ing, so cross con­tam­i­na­tion can be a risk due to flour par­ti­cles in the air."

EVOLVE THE OF­FER­ING

Over the last two years, NYMR has ex­tended the on­board din­ing ser­vices us­ing its teak car­riages and sa­loons to of­fer a wide range of spe­cial­ist jour­neys in­clud­ing curry trains, gin tast­ing, fes­tive teas and fish and chip ser­vices. “These trains run op­po­site our Pull­man din­ing train and give our cus­tomers wider va­ri­ety of ser­vices to choose from. The gin train has proven very pop­u­lar, as has the curry train which runs across the moors with a bri­gade of In­dian chefs on­board, cook­ing à la carte for our guests.

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