London North Eastern Railway (LNER) First Class service

[calc7]

How come they don't do Fried Eggs if some of them are prepared by Chefs ?

It's gonna be one of "elf n safety" or cost.

 

[ainsworth74]

How come they don't do Fried Eggs if some of them are prepared by Chefs ?

In order to ensure consistency across the offer.

 

[Butts]

In order to ensure consistency across the offer.

It's consistently cr*p

No BP is the biggest gripe and / or Fried Egg (compared to Virgins)

 

[DaveNewcastle]

I received a nice apology one evening recently that there wasn't a Chef on board.
Oh dear! What was I going to suffer as a consequence?

Well, the efforts to compensate me included 3 rounds of drinks and an offer of another main course (declined), but I must tell you the truth . . . . I couldn't see the difference, unless it was just the lack of a dessert.

 

[mirodo]

I received a nice apology one evening recently that there wasn't a Chef on board.
Oh dear! What was I going to suffer as a consequence?

Well, the efforts to compensate me included 3 rounds of drinks and an offer of another main course (declined), but I must tell you the truth . . . . I couldn't see the difference, unless it was just the lack of a dessert.

Maybe the two statements I've bolded are linked somehow?

 

[YorkshireRider]

It's consistently cr*p

No BP is the biggest gripe and / or Fried Egg (compared to Virgins)

Fried egg yes, a piece of blood clot, no thanks

 

[Butts]

On last nights 1945 from Newark Northgate to Edinburgh I got the Evening Meal Menu.


I thought there was supposed to be an appetiser as part of the package, but there was not. The Menu had choice of main courses and dessert or cheese and biscuits but no starter.

Have they knocked it on the head

 

[ainsworth74]

The appetiser the last few times I've used an evening meal service has been a packet of fancy slightly spicy biscuity nibbles, to call it an appetiser is a very grand way of describing it. We haven't had what I'd consider a starter on any services since the restaurant finished.

 

[Butts]

The appetiser the last few times I've used an evening meal service has been a packet of fancy slightly spicy biscuity nibbles, to call it an appetiser is a very grand way of describing it. We haven't had what I'd consider a starter on any services since the restaurant finished.

Ah well I had a packet of crisps while awaiting my main course so I didn't miss anything !!!

The dessert was nice little mousse/cheesecake jobbie

 

[calc7]

I would call a packet of nibbles and a drink a disappointing but not unreasonable appetiser.

The issue here is that the nibbles are not always served and the "one drink" policy means the drink you consume actually ends up being the one to go with the main course.

 

[ainsworth74]

I would call a packet of nibbles and a drink a disappointing but not unreasonable appetiser.

I suppose so but it would be nice if they offered something like soup and a roll but apparantly it's no longer safe to carry soup around the train :roll:

 

[Butts]

I suppose so but it would be nice if they offered something like soup and a roll but apparantly it's no longer safe to carry soup around the train :roll:

How do they manage on The Orient Express then :roll:

 

[ainsworth74]

How do they manage on The Orient Express then

I have no idea, but probably in the same way that they had done on the ECML for decades. Though this one isn't as I recall EC's fault and instead it was a Union demand instead.

 

[Essexman]

I had soup fairly recently on EMT. Steward carried it through two coaches without spilling a drop. Is this not available any more?

 

[ainsworth74]

I had soup fairly recently on EMT. Steward carried it through two coaches without spilling a drop. Is this not available any more?

I imagine it is as this was to do with East Coast and their staff no one else.

 

[Butts]

I imagine it is as this was to do with East Coast and their staff no one else.

So if the Union for EMT and East Coast is presumeably the same why the different policy ?

 

[ainsworth74]

So if the Union for EMT and East Coast is presumeably the same why the different policy ?

Bering in mind I'm trying to recall a discussion on this thread from around a year ago it was, I believe, to do with the fact that the catering offer was being altered so radically that the Union was able to put their foot down and prevent it being included. Again this is what I recall from more than year ago so could be faulty but I'm fairly confident it's something along these lines.

Maybe DaveNewcastle could add more/confirm/correct what I've said if he sees this?

 

[calc7]

Either way, soup is not the only possible appetiser!

 

[DaveNewcastle]

Maybe DaveNewcastle could add more/confirm/correct what I've said if he sees this?

You called?

Yes, it was East Coast that determined that Soup was hazardous!
And yes, you will still be served hot soup on other operator's trains.

This is a classic outcome of undertaking a risk assessment; once the Company had done the assessment and determined that there was a risk (of scalding) and that a control measure which reduces or eliminates that risk was to remove the scalding substance (soup) from the workplace (train) then any attempt to re-introduce soup onto a train would be seen as placing the staff in danger.

I have enjoyed joking about "the Company's hazardous soup" with EC catering staff ever since!

Clearly, dispensing soup from the huge turine on a heritage railway at 25mph doesn't present the same risks as sloshing down the aisle at 125mph over some of the rougher pointwork on the ECML. I've seen one CSA carrying absolutely nothing being thrown from side to side and back again over Colton Junction on the 'up'. I can't comment on the WCML, though I'm sure the speeds on the MML and WAG are much slower - perhaps they haven't risk-assessed soup. Yet.

On the last day of the Restaurant Car on the ECML last May, I made some remark about enjoying seeing the crew ensure that all the soups were served before reaching the Offord Curves. Much as we can make fun of H&S with something as trival as a bowl of soup, it can be a hazardous environment to work in. I've known a Chef to cut a finger with a sharp knife when travelling over some rough pointwork; CSAs are not permitted to use the knives.

Either way, soup is not the only possible appetiser!

It's a favourite when going home on a cold winter's night!

 

[MidnightFlyer]

I personally wouldn't have thought soup would be much different to serving tea or coffee (or any other warm beverage) if it was stored and served from a similar jug that the drinks are at-seat. Surely it's in a way safer as bowls are wider than the cups the drink go into?

(Do EC still use china cups are is it all in disposable paper cups? I don't actually know...)

 

[DaveNewcastle]

Do EC still use china cups are is it all in disposable paper cups?

China / porcelain cups. The china salt & pepper cellars have gone, even the wine bottles are plastic, but thankfully the cups and plates are still chinaware.

But please don't give them any more ideas like that!

 

[IanXC]

Do EC still use china cups are is it all in disposable paper cups? I don't actually know...

They've not cut their way to disposable ones yet, but cup sounds too dainty for what is used; fairly weighty mugs.

 

[calc7]

Any idea why the wine bottles are plastic (cost or risk)?

Virgin is the same (as I found out when a host left me and a friend a 3/4-bottle to polish off one Friday night )

 

[Yew]

Surely the way to solve the 'scalding hot liquid' problem, is to stop serving soup scalding hot, so normal people dont have to let it cool for ages before eating it. Unlike my mother, my mouth is not made of aspestos.

Or maybe have a lid on the soup, to reduce spillage

 

[ainsworth74]

You called?

I did and you responded, many thanks

Also I apologise that my earlier information was misleading on this matter

 

[RichmondCommu]

Unlike my mother, my mouth is not made of aspestos.

One hopes that your mother is rather better at spelling than you are!

 

[philjo]

I still cannot see why soup cannot be servied from a thrmos jug (so no risk at all of spillage whilst carrying the jug from the kitchen) & poured into the bowls at the table.

 

[calc7]

0856 off Morpeth to Edinburgh this morning - absolutely rammed, every seat full! Not sure if it's due to the Festival, or something to do with the booking system (this was the only day in a 3-week period they were offering the lower tiers of Advance 1sts on Northbound morning services).

Anyway, didn't get seen to until after Berwick (slightly understandably but doesn't feel like great service). 5 slices of toast were given for the three of us. Full breakfasts ordered - they were very nice. Had to put in an ad hoc request for drinks as we'd missed the Newcastle run and there wasn't another till after EDB - luckily the staff accommodated with little fuss.


The way back, 1730 EDB-DON. Credit where it's due - this was another very busy service with every seat in 1st full. Thankfully sat next to the kitchen as the trolley took an hour to make its way to the end of M! The staff were pleasant and did very well given the circumstances. The food was lovely and they were happy to accommodate requests for extra alcoholic drinks off the usual pattern (my main issue here is the massive gap between the EDB and NCL runs). Haddock pie went down well with white wine, followed by cake. A full plate of sandwiches and cake again after Newcastle, and again (if wanted) after York - we were stuffed!

 

[Butts]

0856 off Morpeth to Edinburgh this morning - absolutely rammed, every seat full! Not sure if it's due to the Festival, or something to do with the booking system (this was the only day in a 3-week period they were offering the lower tiers of Advance 1sts on Northbound morning services).

Anyway, didn't get seen to until after Berwick (slightly understandably but doesn't feel like great service). 5 slices of toast were given for the three of us. Full breakfasts ordered - they were very nice. Had to put in an ad hoc request for drinks as we'd missed the Newcastle run and there wasn't another till after EDB - luckily the staff accommodated with little fuss.


The way back, 1730 EDB-DON. Credit where it's due - this was another very busy service with every seat in 1st full. Thankfully sat next to the kitchen as the trolley took an hour to make its way to the end of M! The staff were pleasant and did very well given the circumstances. The food was lovely and they were happy to accommodate requests for extra alcoholic drinks off the usual pattern (my main issue here is the massive gap between the EDB and NCL runs). Haddock pie went down well with white wine, followed by cake. A full plate of sandwiches and cake again after Newcastle, and again (if wanted) after York - we were stuffed!

On 0800 ex Edinburgh to Alnmouth - fairly busy in 1st Class had to sit in my allocated seat Coach K - however got my Breakfast ok within 30 minutes.

Return 1911 Alnmouth to Edinburgh fairly empty in 1st - had a 4 to myself in K.

As a matter of interest this service continues to Glasgow via Motherwell after leaving Edinburgh - does the trolley come around again on departure from EDB? as the onward journey is over an hour.

 

[MCR247]

Take a wild guess - any Chef who turned out scrambled egg like that would be consigned to Fawlty Towers !!!

My 0800 KGX - EDB on the 7th was prepared by a chef who came around with scrambled egg after the rest of the breakfast had been served