Top chefs keep menu on track
Great North Eastern Railway has enlisted the help of three leading London chefs to spice up its new rail menu.
The east-coast railway operator has added dishes by chef-restaurateurs Richard Shepherd, of Langan's Brasserie in Mayfair, and Rowley Leigh of Notting Hill's Kensington Place restaurant, along with meals devised by Gary Klaner, executive chef at the Landmark hotel.
These dishes will complement the core menu created by the McCoy brothers of Cleveland's Tontine restaurant when GNER won its franchise from Kings Cross to Scotland in 1996.
They will be listed until the end of August, when they will be replaced by dishes from different celebrity chefs.
GNER, which earlier this year won the International Onboard Service award for food service, supplies more than 450,000 meals each year in its restaurant cars.
It employs 75 chefs who create the meals in the train kitchens.
The east-coast railway operator has added dishes by chef-restaurateurs Richard Shepherd, of Langan's Brasserie in Mayfair, and Rowley Leigh of Notting Hill's Kensington Place restaurant, along with meals devised by Gary Klaner, executive chef at the Landmark hotel.
These dishes will complement the core menu created by the McCoy brothers of Cleveland's Tontine restaurant when GNER won its franchise from Kings Cross to Scotland in 1996.
They will be listed until the end of August, when they will be replaced by dishes from different celebrity chefs.
GNER, which earlier this year won the International Onboard Service award for food service, supplies more than 450,000 meals each year in its restaurant cars.
It employs 75 chefs who create the meals in the train kitchens.
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