19/04/2013 Bon Appétit
19 Apr 2013
Building on its successful partnership with world renowned chef Raymond Blanc, Eurostar will launch from 25 April its exciting new summer menus for Business Premier passengers. As well as tempting new options for both lunch and dinner, Raymond will also for the first time bring to the breakfast table his expertise as Eurostar’s Business Premier Culinary Director.
Michelin starred chef, Raymond Blanc has collaborated closely with Eurostar’s catering suppliers in the UK, France and Belgium over the past year to help transform travellers’ perceptions of on-board catering. He shares his passion for promoting the very best in sustainable and seasonal food with Eurostar’s suppliersand as a result his exclusive Business Premier summer menus are tasty, seasonal and sustainable proving to be an instant hit with passengers.
- Raymond Blanc, OBE launches Eurostar’s Business Premier summer menus and brings his expertise to Eurostar’s breakfast table for the first time
- Separately, Standard Premier passengers will enjoy a brand new on-board catering format
- Eurostar becomes the first transport provider to achieve the Sustainable Restaurant Association’s One-Star Sustainability Champion status
The new summer options focus on seasonal flavours, fruits and vegetables and feature several Blanc family recipes. Complimenting his lunch and dinner menus, Raymond’s new Business Premier breakfasts will offer a traditional hot option and for the first time a new, fresh and light option. Working closely with Eurostar’s suppliers to create the choice of breakfasts, Raymond has introduced lightly toasted granola, organic honey and freshly prepared fruit bowls.
Raymond Blanc commented; “I’m delighted to work with Eurostar who share my passion for using traceable and responsibly sourced ingredients. Together with Eurostar’s suppliers we’re working to change the perception of on-board cuisine, which is why we’re serving seasonal and locally sourced delicious food on to the plates of travellers.”
Both Eurostar and Raymond are passionate about locally sourced and sustainably produced ingredients. Following the recent announcement that Eurostar had become the first transport provider to join the Sustainable Restaurant Association (SRA), Eurostar is proud to announce that it has further cemented this accolade by becoming the first transport provider to receive SRA accreditation as a One-Star Sustainability Champion* for its commitment to responsibly sourcing local and sustainably produced ingredients.
Commenting on the SRA accreditation, Mark Linehan, Managing Director of the SRA, said; “We were very pleased when Eurostar became the first transport operator to join the SRA. We’re now delighted that having put its credentials to the test, the company has earned a One Star Rating for its catering operation, demonstrating its commitment to sustainability. Among examples of the good things customers can expect are a high proportion of locally sourced produce and free range pork, beef and poultry. It’s also pleasing to see Eurostar actively engage with communities in the UK, France and Belgium and working to drive down its CO2 emissions through its Tread Lightly programme.”
Eurostar’s Standard Premier passengers will also benefit from a update to their menu options with a brand new on-board meal format. Responding to customer feedback, from the end of April Standard Premier passengers will receive one large main course dish rather than the two separate starter and main course dishes currently served. At the same time, Standard Premier passengers will be able to choose between a meat or a vegetarian main course dish, both of which will be accompanied by an indulgent desert.
For more information about Eurostar Business Premier or Standard Premier class or to book Eurostar tickets visit www.eurostar.com or call 03448 224 777.
Notes to Editors:
Eurostar’s dedicated business class, Business Premier, offers the freedom to work and relax in comfortable and quiet surroundings. With fully flexible fares, Business Premier customers can enjoy a 10 minute express check-in, guaranteed boarding, business lounge access, plus complementary fine dining and on-board taxi booking.
1. Eurostar is the high-speed train service linking St Pancras International, Ebbsfleet International, Ashford International, Paris, Brussels, Lille, Calais, Disneyland Resort Paris, Avignon and the French Alps.
2. Eurostar was established in 1994 as a partnership between three railway companies: SNCF, SNCB and LCR (London and Continental Railways). On 1 September 2010, Eurostar became a single, unified corporate entity owned by three shareholders: SNCF, SNCB and LCR.
3. The current Eurostar train was first introduced into service in 1994 carrying 750 passengers and operating at speeds of up to 300kph. Since then, the fleet of 28 trains has carried more than 130 million passengers between London and the Continent. Following their refurbishment these trains will continue to form a core part of the Eurostar fleet.
4. In March 2013, Eurostar became the first transport provider to be awarded a Sustainable Restaurant Association rating. The SRA rated Eurostar across three main areas: Sourcing, Environment and Society and Eurostar received a One-Star Sustainability Champion rating.
5. The Eurostar Ashden Award for Sustainable Travel
- As part of the Tread Lightly programme to cut carbon and get people thinking differently about their journeys, Eurostar launched the Ashden Award for Sustainable Travel in 2012
- With a prize fund and a host of benefits, the Eurostar Ashden Award for Sustainable Travel celebrates and supports local sustainable travel projects in the UK, France and Belgium
For more information:
Eurostar Press Office
020 7843 5500 / email@example.com
About Raymond Blanc OBE, Chef Patron
Born in Besançon, France in 1949, Raymond Blanc is acknowledged as one of the finest chefs in the world. His exquisite cooking has received tributes from every national and international guide to culinary excellence.
At the age of 28, Raymond Blanc opened his first restaurant, ‘Les Quat’Saisons’ in Summertown, Oxford. After just one year, the restaurant was named Egon Ronay Restaurant of the Year and was awarded two Michelin Stars. In 1984, he opened Le Manoir aux Quat’ Saisons in Great Milton, Oxford. Le Manoir is the only country house hotel in the UK, which has achieved two Michelin Stars consecutively for 28 years.
In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks to the kitchen. The school provides the opportunity to develop their skills while learning some of Raymond Blanc’s kitchen secrets.
In 1996, Raymond Blanc opened his first Le Petit Blanc brasserie in Oxford. His vision was to be the best within the brasserie scene in England, serving good quality, freshly prepared food at a price that was accessible and represented excellent value. In 2006, Le Petit Blanc was re-launched as Brasserie Blanc. The group has already expanded to 18 brasseries throughout the UK including 7 new openings in London.
Raymond Blanc is the President of the Sustainable Restaurant Association.
About the Sustainable Restaurant Association
The Sustainable Restaurant Association (SRA) is a national, not-for-profit membership organisation providing more than 1000 restaurants with expert sustainability advice through a team of specialist account managers. The SRA helps member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community.
* The rating:
The SRA Rating System involves businesses completing a rigorous survey, providing answers and evidence to 65 questions across 14 areas of sustainability. The SRA then assesses the results and rates the restaurants accordingly.
One-Star Sustainability Champions – demonstrated good all round sustainability, scoring at least 50%.
Two-Star Sustainability Champions – demonstrated excellent all round sustainability, scoring at least 60%.
Three-Star Sustainability Champions – demonstrated exceptional all round sustainability, scoring consistently well across every category totalling at least 70%.