With its July launch, The Britannic Explorer, A Belmond Train, promises an exceptional dining experience that showcases the best of the UK.
Curated by renowned chef Simon Rogan alongside the newly appointed executive head chef Sven-Hanson Britt, the menu aboard the Britannic Explorer has been designed to reflect the landscapes and flavours of the regions the train travels through. Each dish highlights the flavours of local ingredients, providing a true taste of the UK’s rich agricultural heritage.
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As a visionary leader in Britain’s farm-to-fork movement, Rogan’s menus will celebrate seasonal, sustainable ingredients, sourced locally to showcase the richness of Britain’s diverse regions. Meanwhile, with a wealth of experience and passion for showcasing the finest seasonal ingredients, Sven will lead the culinary team on board, ensuring an extraordinary experience across the train’s two dining cars.
Each of the three routes will feature bespoke afternoon tea, lunch and dinner menus, highlighting the finest local specialities to ensure every meal is a true reflection of Britain’s culinary heritage.
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From breakfast, the menu showcases organically and regeneratively grown native grains, with inventive dishes such as fermented barley crumpets topped with roasted ox marrow and cave-aged cheddar, and ancestral grain pikelets made with flax seed and grilled orchard fruits. Traditional British ingredients are celebrated throughout, including Lincolnshire smoked eel on toasted rye bread and savoury crop-rotation porridge featuring wild mushrooms and seasonal brassicas from local farms.
Each route offers a distinct dining experience. Highlights on the Wales route include a picnic-style lunch featuring delights like rarebit and leek tart. For those travelling on the Cornwall journey, a vibrant Cornish barbeque lunch is served, showcasing the region’s coastal bounty.
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Guests can indulge in refreshing salads, such as red lammas wheat berries with Spar’s golden ale and fermented cabbage, before moving on to grilled local delicacies like Roche village asparagus, St Austell mussels, clams, and jig-caught squid with seaweed, alongside Cornish red mullet. For dessert, classic Cornish summer berries are paired with meadowsweet and chamomile cream, offering a perfect finish.
The focus on sustainability and seasonal produce continues with signature dishes like the reimagined Corra Linn waffle, a nod to Simon Rogan’s culinary philosophy, served with birch sap-cured Tamworth pork chop. Afternoon tea offers a regional twist, with scones made from traditional Cornish recipes or Welsh Bakestones, paired with dishes that include wild bilberries, roasted chicory root, and Somerset-grown walnuts.
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Each dining experience onboard will reflect the landscape outside the train’s windows, using the freshest local ingredients to create an immersive culinary journey that celebrates the diverse flavours and stories of England and Wales.