Pristine white linen and sparkling glassware adorn your table in one of our individually decorated 1930s Pullman-style carriages, which have been lovingly restored by some of the country's top craftspeople, including marquetry experts, muralists and mosaic artists. Within minutes, one of our liveried Stewards will carefully pour a glass of Laurent-Perrier La Cuvée Brut NV Champagne as you study celebrated Head Chef Matthew Green’s sumptuous menu.
Ahead lies a journey back to the Golden Days of rail travel, a time when nothing was too good for the pampered passengers. Our Executive Head Chef and his team will already be hard at work in the kitchen carriage preparing a sumptuous seven-course sunday lunch, accompanied by our Sommelier’s choice of wine. Each course boasts the finest seasonal ingredients from the British Isles, classic and innovative dishes are crafted in our recently refurbished kitchen carriage.
As the glorious British countryside passes by, indulge in freshly prepared canapés including caviar blinis. Then your starter is served, followed by a seasonal soup course, hand served by one of our highly skilled Stewards. The main course follows shortly after, intricately crafted and showcasing the best of British produce inspired by the route ahead. Later we’ll serve a seasonal dessert that has been freshly prepared by our team of chefs. To round the journey off, choose from an array of British cheeses from our award-winning cheese board, accompanied with chutney, fruitcake, biscuits and a glass of Port. Finally, mull over the journey with Fortnum & Mason tea and petits fours.
MOTHER’S DAY
Mother's Day has ancient roots, with early celebrations honouring maternal figures in Greek and Roman festivals. The modern iteration emerged in the 20th century, pioneered by Anna Jarvis in the United States, aiming to recognise and appreciate the sacrifices and love of mothers. Today, it's a global celebration, symbolising gratitude, love, and appreciation for the nurturing role of mothers in families and society.
