Scotland’s luxury train The Royal Scotsman has shown a continued commitment to offering its guests one of Britain’s finest dining experiences, stationary or moving, by appointing Frankie Quinn as its new head chef.
Scottish born Quinn brings with him a passion for fine Scottish food as well as a wealth of experience, having learnt his trade at some of the UK’s leading hotels including The Lanesborough – Hyde Park, The Halcyon – Holland Park and most recently the widely acclaimed restaurant Andrew Fairlie @ Gleneagles, whose patron was also once a Royal Scotsman chef more than 15 years ago.
The Royal Scotsman travels through breathtaking landscapes from highland pastures to seascapes from which Quinn can choose from an abundance of fresh Scottish produce to serve to guests. Smoked fish from Inverawe Smokehouse, scallops and langoustines from Kyle of Lochalsh and Aberdeen Angus Beef are all brought on board to tempt appetites. Lettuce and wild edible flowers are even grown exclusively for the train in a garden on the Isle of Skye.
This fresh Scottish produce is complimented by an on board larder stocked with the finest ingredients from both near and far, including chocolate Bon Bons from Edinburgh’s famous Plaisir du Chocolat, Urbani Truffles and Truffle Oil from Sapori Truffles and of course fine single malt Glengoyne whisky.
The mix of fresh Scottish and international ingredients, Quinn believes is one of the main reasons why people travel with The Royal Scotsman. It also fits with his philosophy of creating simple dishes where the ingredients do the talking.
“I am thrilled to be taking on this new role and looking forward to the challenge of creating great food from a kitchen no bigger than most restaurants walk-in fridge.
With such sumptuous surroundings and some of the best produce in the world on the door step, I’m sure our guests won’t be disappointed.”
Dishes from the new 2005 menu will include Pan Fried Langoustines served with a Crab Risotto, Roast Rump of Perthshire Lamb with a Casserole of White Beans and a Garlic & Tomato Jus, Traditional Scottish Cranachan and Steamed Whisky & Marmalade Pudding.
Sarah Mansfield, Managing Director of The Royal Scotsman said, “Over the last 20 years The Royal Scotsman has built up a reputation for achieving the highest of standards and our aim has always been to provide our guests with a world class dining experience using the very best of the exceptional produce Scotland has to offer. We are delighted that Frankie has joined the crew and I am sure he and his team will continue to exceed our guests’ expectations.”
The Royal Scotsman offers stylish all-inclusive short breaks into the great Scottish wilderness. Itineraries start and end in Edinburgh and range from the 1 night ‘Wee Dram’ giving guests a taste of Scotland’s rich heritage to the 7 night ‘Grand North Western’, which is an opportunity to really savour The Royal Scotsman dining experience and the beauty of Scotland to the full. The season starts on 30 April and runs until 29 October with prices from £610 per person.
For further information or to book call The Royal Scotsman on 0131 555 1021 or visit www.royalscotsman.com. Alternatively journeys can be booked through
Orient-Express on 0845 077 2222 or www.orient-express.com.
ENDS
Notes to Editors
In November 2004 the operators of The Royal Scotsman, Great Scottish & Western Railway Company, entered into an agreement with luxury rail company Orient-Express Hotels Ltd and The Royal Scotsman became a new addition to this prestigious groups portfolio of luxury hotel, train & cruise experiences.
For further press information and images contact Orient-Express Public Relations:
Kathryn Malone on 0207 805 5064 kathryn.malone@orient-express.com
Anna Nash on 0207 805 5050 anna.nash@orient-express.com
Images available at www.mediarocket.co.uk/theroyalscotsman
