Just a taster....Virgin Trains unveils its new Autumn and Winter First Class menu

Issued: 25 September 2009

The award winning First Class food offering on board Virgin Trains is introducing a new Autumn/Winter weekday menu heavily based on seasonal fresh produce. From 16 September 16 the new menu demonstrates the continued commitment to ensure the produce is sourced from British sources – many of which are near the train routes.

The food is hand-selected from a choice of suppliers with taste, quality and sustainability as key criteria, all meaning only the best of British makes it onboard.

With nationally recognised cheese producers, Joseph Heler Cheese, based in Nantwich, featuring in the Wensleydale and caramelised carrot roll and welsh lamb from Williams of Flint, Flintshire being the star of the Minted welsh lamb and vegetables, all efforts have been made to ensure a very British menu is available throughout the day.

Still present on the London to Glasgow menu is the Great British Breakfast featuring British Cumberland sausages from Russell Hume’s farms in Norfolk and Suffolk. On the London to North Wales route passengers may be able to spot Rhug Estate Organic Farm from the track and spot the farm producing both the bacon and the sausages for the route’s British Breakfast offering.

Whether returning from a business meeting or from spending time with loved ones as the nights draw in we all want a warm dinner and Virgin Trains Evening Menu includes many classics. Chilli con carne, vegetable hot pot, roast pork, stroganoff or chicken and asparagus pie slice are just a few.

Those with a sweet tooth are not forgotten with Cheesecakes, crumble slices, profiteroles and even sticky toffee and vanilla custard to tempt them. Also available is the cheese board featuring a range of British cheeses served with Scottish oatcakes and fruit bread.

Says Nic Cuthbertson, Product Development and Catering Manager at Virgin Trains: “We are very excited about our new menu and are very proud of the wide range of British producers helping us create our food offering. With many of the suppliers having received awards for their produce it demonstrates the high quality passengers will be able to try whether travelling early in the morning or late at night.

“The varied menu has been designed with our customers in mind, and we hope passengers will be wanting to travel repeatedly in order to try all the menu has to offer!”

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For further information please contact Hannah Baker on 020 7403 6900 or email hannah.baker@thespaway.com