As Britain’s rolling landscapes glide by, savour a seven-course luncheon that marries culinary flair with farm‑fresh provenance. Choose on the day from our à la carte selection — perhaps English river trout to start, followed by grass‑fed Hereford beef or halibut landed that morning, finished with a pâtisserie tour‑de‑force. All dishes are cooked to order, paired with sommelier‑matched wines and the impeccable service that defines the Northern Belle.
Re‑imagine a classic ritual as our pastry chefs present a seasonal medley of finger sandwiches, warm scones with clotted cream & jam, and jewel‑like cakes worthy of a royal reception. Sip loose‑leaf teas or clink glasses of Champagne while plush carriage interiors and picture‑postcard scenery provide a backdrop of pure indulgence.
Morning light spills across polished walnut and fine crystal. Select your brunch as you settle in — warm pastries, London cure salmon & Whitby crab, or Tate & Lyle treacle cured bacon, lifted by a first sparkle of Champagne. By dusk the carriage glows like a jewellery box. A six‑course dinner — halibut, asparagus, slow‑roasted beef, a hint of truffle — unfolds at your pace, crafted by Food & Beverage Director Brian Clark, chef to presidents, royalty and Madonna. Two journeys, one ribbon of flavour, framing a day of quiet glamour.
