Fine food on track, The Royal Scotsman's Head Chef Iain Murray talks about cooking on board.

"It takes a while to get used to working on the train as very few fine dining kitchens move as much as ours. Many guests comment on the miraculous dishes that are constantly being produced in such a tiny environment."

"The kitchen is like a Tardis: everything has its place, including the chefs. It is small, compact and magical."

"When sourcing ingredients, wherever possible I always support the local man. And with so many wonderful ingredients on my doorstep, it makes no sense to go elsewhere. Langoustines and scallops freshly caught from Kyle, Scottish smoked salmon, Buccleuch beef and Highland venison cannot be bettered anywhere in the world."

"I could not name a favourite dish. There are far too many to choose from and the food varies enormously according to the season."

"The Royal Scotsman is all about fine dining with a house party atmosphere. We aim for a balance of dishes that leave you always expectant of the next culinary delight."

"We sometimes have unusual requests, particularly for vegan guests. And once we were asked for peanut butter and jelly sandwiches for dinner. It really does not matter what your requirements may be – all will be delivered to the same exacting standards."

"During the winter, when menus are created, exhaustive research takes place to find the perfect marriage of food and wine. Of course, we always have alternative wines available, and we are happy to serve whatever a guest prefers."