The Handbook
The Handbook

Some things are just quintessentially British; football hooligans tearing apart a Spanish café, Jacob Rees-Mogg spouting off about poor people, losing at cricket or losing at Brexit. But nothing beats eating on a train. And not a gently defrosted sausage roll on the delayed Virgin service to somewhere ghastly up north. No, proper eating. We’re talking silver-service dining on deep plush seats gazing out onto the rolling British countryside while the tracks clickerty-clack beneath you and somewhere in the distance the locomotive chuff chuffs its way toward a viaduct. And that’s where Belmond British Pullman comes in.

Belmond British Pullman are the world’s best purveyors of 1950s haute-nostalgia, with steam engines hauling their 1930s rolling stock across some of the most beautiful landscapes in the country, and they’ve just teamed up with a bunch of Michelin starred chefs to make their trainy experience even more memorable.

For a series of dinners, Belmond British Pullman have teamed up with chefs Skye Gyngell, Raymond Blanc, Michel Roux Jr and Merlin Labron-Johnson to produce several courses each for 150 diners in what really is a once-in-a-lifetime experience.

The evening starts with a Champagne reception at Victoria station in the private lounge. The dress is black tie, natch, and once you’ve knocked back some bubbles your carriage quite literally awaits, as you climb aboard for an evening of fine dining.

Kicking things off there’s Heckfield Place’s very own Skye Gyngell. The following trip will be compared by Le Manoir aux Quat’Saisons’ Raymond Blanc, and others will include Michel Roux Jr and James Martin.

The series begins on 21st June, but can be booked now, you just need to choo choose which chef you want to travel with!