“I will be cooking a unique menu which will feature the best springtime seasonal ingredients. This is going to be a very special day! I can’t wait.”
On 22nd May, Chef Phil Howard takes over the British Pullman kitchen, showcasing his signature style of clean, vibrant, and beautifully balanced French dishes.
A two-Michelin- starred chef for over 17 years, Chef Phil has built a reputation for creating food that delivers harmonious flavours with precise execution.
Phil comments, “I thrive on the challenge of working with new ingredients, exploring new cultures, and catering to new diners. However, one place I have never cooked on is a train, so it is only fitting that my first experience had to be the British Pullman train!”
“My cooking is about finding the perfect harmony in simple flavours with perfect seasonality. This train and its history are the perfect backdrop for that, and I look forward to meeting all the guests and seeing the light in their eyes as they savour each dish!”
On 13th June, the train transforms into a showcase of regional Chinese cuisine under the direction of Chef Andrew Wong, who marries his cultural heritage with a modern flair from his British upbringing. With two Michelin stars to his name, Chef Andrew is renowned for his ability to reimagine Chinese cuisine using British ingredients, blending history and innovation in every dish.
“Our cuisine celebrates three fundamental elements: the craft, cuisine, and table culture of China’s 3,000-year-old gastronomic heritage. In Britain, we are fortunate to have a rich history of Chinese cuisine, and my cooking aims to honour this by using local British ingredients combined with the techniques and artisanal skills passed down from our forefathers to bridge the two.”
“Many aspects of the train and the journey hold a significance for everyone in Britain, and it is a great pleasure to cook for the first time and share this cuisine within a setting that’s a historic part of British culture.”
For the final departure on 24th October, Chef Atul Kochhar takes to the stage with his inspiring approach to new wave British Indian cuisine.
