The British Pullman, A Belmond Train, has long been hailed as one of the UK’s most sophisticated travel experiences. Since the ’80s, the steam locomotive has played host to elegant travelers hopping onboard for a day spent puffing through the English countryside. The pinnacle of British glamour, guests are treated like royalty as they are whisked past rolling fields, historic castles, and storybook villages.
The food is part of the vintage train’s timeless allure—some of the UK’s biggest chefs have sought partnerships with Belmond for the opportunity to cook onboard the iconic train. And now, in perhaps the most exciting foodie pairing yet, Belmond has announced a culinary extravaganza for 2025.
From April to October, four of the UK’s most outstanding chefs will run exclusive dining experiences onboard the train. Michelin-starred chefs Tho Randall, Phil Howard, Atul Kochhard, and Andrew Wong have teamed up with Belmond to create unique menus especially for guests on the British Pullman.
First up on the starry roster is Theo Randall. After earning one of London’s best restaurants a Michelin star at The River Café in 1997, Randall went on to open Theo Randall at the InterContinental Hotel London Park Lane, where he serves up Mediterranean dishes to critical acclaim. On board the British Pullman, he’ll be treating guests to an Italian-inspired affair on April, 18, 2025, with five courses showcasing the finest British produce with paired sommelier-selected wines. “I am British-born, with an Italian soul! This way I get the best of both worlds, classic Italian techniques with the finest British produce our country has to offer,” he says. “My standout dish will be my Ravioli. It is a perfect example of how British produce can be turned into a delicious Italian classic.”
In May 2025, chef Phil Howard takes the wheel, bringing his world-renowned skill and talent to the train. Having earned the likes of The Square and The Ledbury multiple Michelin stars, Howard opened Elystan Street, which quickly acquired its own stars, too. “Modern British food is best represented through seasonal dishes cooked in Britain, using mostly British ingredients,” he says. When asked about his favorite dish on the menu, he responded: “I think the saddle of lamb. It’s a stunning cut of meat from the new season’s spring lamb. This is lamb at its absolute best—delicate, tender, sweet and flavorful meat. I will be serving it roasted pink with a silky-smooth purée of garlic and a sauce infused with rosemary.”
In June, Andrew Wong (chef patron of A. Wong, the only Chinese restaurant outside of Asia to hold two Michelin stars) will be serving a tasting menu of Cantonese dishes for guests. “Our menu is an exploration into China’s five flavors: sweet, salty, sour, spicy, and bitter,” Andrew says. “We have tried to encapsulate these flavors together with varying textures over the menu, to give everyone a little insight into life and complexity of an Imperial banquet.”
