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 you a sparkling Mimosa cocktail 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. As the date of your journey draws near our Executive Head Chef and his team will be hard at work in the kitchen carriage preparing a sumptuous three-course brunch and six-course dinner, 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.
The legendary Flying Scotsman, Princess Elizabeth, which hauled the late Queen’s Jubilee Royal Train and Tangmere are just three of the engines that have operated this famous route with the Northern Belle. En route to Carnforth a delicious three-course brunch is served, once in Carnforth we join the steam locomotive for our journey.
After a short break we rejoin the Northern Belle with a Champagne reception as the chefs and Stewards prepare to serve a delicious six-course dinner as we steam majestically through 14 tunnels and across 22 bridges – including the spectacular 24-arch Ribblehead Viaduct, which is 104ft high and a quarter of a mile long – to Settle.
THE SETTLE - CARLISLE LINE
An army of 6,000 navvies toiled in extremely harsh conditions during the late 19th century to hew this 73-mile wonder of engineering out of the rugged Yorkshire Dales and the Cumbrian Fells. And until the mid-1970s, steam-hauled expresses between London and Scotland like The Thames-Clyde Express and The Waverley still thundered over the route.
