Indulge in the ultimate moveable feast aboard the British Pullman and Northern Belle. Executive Head Chef Robbie Gleeson, who has recently joined our team, brings a wealth of knowledge and a passion for fine dining that has seen him cook for some of the top restaurants and hotels worldwide.
Menus feature the finest seasonal delicacies from the British Isles, coaxed into classic and innovative dishes by our team of chefs. Each dish is freshly prepared in a cupboard sized kitchen using the finest ingredients from mainly UK suppliers.
Each meal is paired with the finest wines and indulgent extras. More than 150kg of caviar and 22,000 bottles of champagne are served on our UK journeys each year.
