Culinary delights onboard

PUBLISHED: 09:00 28 June 2014

Mitch Tonks, photo by Christopher Jones

Mitch Tonks, photo by Christopher Jones


First Great Western trains make the most of the South West’s tasty produce with their on-board menu

Mitch on the Pullman train, July 2013Mitch on the Pullman train, July 2013

The words ‘seasonal’ and ‘local’ must be among the most over-used and misused in the lexicon of food marketing. However, assisted by a Somerset chef and a host of wonderful artisan producers, one company is putting its money where its mouth is and putting them to their proper use by pledging to use 50 ingredients sourced from within 15 miles.

First Great Western, which connects Somerset with Penzance in the west and with London in the east, has recently made this pledge. From Cornish craft beer to Devonshire pies and Somerset fruit cake, it’s leading the way with sourcing at its most local, and is doing so with the help of chef Mitch Tonks, himself an ardent supporter of local, seasonal foods.

Mitch has designed an on-board menu for FGW that reflects the wealth of delicious, distinctive foods produced in the West Country. As Mitch himself says: “The South West is without doubt one of Britain’s top food regions. We have the world’s best seafood, the best beef, some of the best cheeses - it’s food paradise! And it’s vital to the richness of our community to have these local producers.

“I’ve been working with the brilliant teams onboard the Pullman carriages; revamping the menu to reflect produce from the region. So going on the train these days is actually a gourmet experience!”

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