Catering facilities on Heritage Railway trains (ex WSR and SVR Threads)

Ingoldmells, ? no Queensland, i hear they have jobs going there, now, does ones servant also has to be in position of a first class ticket, as one will need the services of ones vallet if one is to ensure the upholstery is not soiled,

 

Too bad we have a contact in Queensland, who we bought a rather nice item for the Museum from. There is no escape!

Paul H (Sorry Mods)

 

This thread seems to have degenerated into a rather silly points-scoring contest. The conclusion I draw from it is that each railway mentioned has drawn its own conclusions and arrived at a solution that works for them. For most that is a combination of buffet cars/trolleys and tearooms on stations, but some of the shorter lines have eschewed on-train provision whilst others have espoused it. Vive la difference!

 

If the suggestion were to replace all the catering at Havenstreet by on-train, that would be one of several valid counter arguments. But no-one has made any such daft suggestion.

As far as I recall you have not made a convincing argument against the desirability (by some of your customers) of some refreshments while they complete the journey from Havenstreet to one end, through to the other end, and back to Havenstreet. And mention of the failed attempt to buy a vehicle for that purpose implies that some of those responsible for the railway did like the idea.

 

I do wonder whether you have actually been to the IOW!

Firstly the saloon that never arrived. I gather it was thought this could carry out the same sort of function as the G.N.R.vehicle on the Bluebell i.e. private bookings most definitely not open to casual visitors. Ironically A.B.Macleod mentions that its lively ride made it most unsuitable for serving refreshments on the move. It was not to be though


The daft suggestion that did get made was that there was some point in providing refreshments "on the move" for journey times of this order. This despite the "hacking about" of lovingly conserved and just about unique rolling stock that would be needed.

PH

 

The GN saloon was open to 'casual visitors' for a small supplement or those who had first class tickets when I travelled on it. I believe it operates one weekend a month March to October.

 

Thanks for this. There is rather an imbalance of first class accommodation in the four wheelers as it is. I think the real problem would be how to avoid spillage of liquids.

PH

 

I agree with Paul on this one. Earlier this year my wife and I travelled on the Hoorn Medemblik line in Holland. A very enjoyable ride through the tulip fields. The railway team came through the train selling hot drinks, I think that over half my tea ended up on the floor. On the other hand the suspension design and the standard of track maintenance on the IWSR is first class so the problems would be much less.

On a more general point, I think it is up to each railway to optimise its catering offerings to match its market, facilities and available staffing. This is with the overriding proviso that it must make a significant financial contribution to be worth doing.

 

To an extent, there's the constraint of what's on hand to restore, of course, plus the inescapable fact "wipe clean" materials available these days are less than prototypcial for century old stock (well, outside third class, at any rate!). Looking ahead on the IWSR, it'll be very interesting to learn how the bespoke chassis eventually to be developed for the IWR Oldbury stock behaves. I wonder... has anyone put a heritage carriage chassis design through the full computer modelling process yet?

If there are catering related issues at 25mph, spare a forward thought for the 5BEL Trust, every time their charge buckets across Keymer Jnc at speed. Even 45 years after the demise of the original "Belle" an 'authentic Brighton Line experience' still awaits every unwary passenger and incidentally every long suffering train cleaner alike!

 

Quite so, but all the more fun for it! As it happens I have witnessed quite a bit of preserved line catering of different types but cannot recall ever seeing a major spillage.

Sent from my SM-J330FN using Tapatalk

 

The Brighton Belle cars are undergoing a major rebuild with new bogies and large chunks of underframe in an attempt to improve their ride.

 

Indeed.... however, as one familiar with the CIG/BIG stock's riding qualities at speed, I can safely assert the resuscitated BEL unit will, whilst being a significant improvement on the decidedly 'lively' progress (in every direction) of the originals, remain somewhat short of modern standards, although it will be a damned sight better looking, inside and out! Can't wait to see it back where it belongs, under the roof at Brighton Station.

Bring it on!

 

I see that the second Mk.1 RMB has now arrived.

 

I nearly gave up the will to live trying to follow it. Each new page is groundhg day

 

Yes it does seem to be like groundhog day, Catering, in what ever form has to be an essential part of any leisure railway market , and when you look at it, every railway has to maximise its earning potential, either through family orientated ,or heritage market, or ideally both, Railways have always wanted to fleece that extra pound from its clientele, when did the first railway restaurant service run? , and it was always originally a high class service, waiters, silver service, luxury and of course, Grande cuisine , china plates, crystal glasses, , and that drives much of what the higher class dining experience heritage railways can offer, that no on shore establishment can, ok I was a trained chef, so knew how to produce really high class dishes and set very high standards, both in the dishes but also in the presentation ,even br mk1FO's can be luxurious when properly set out, but its the entire package, a glass of wine as you take your seat, each course served by attentive staff, and of course, the jouney its self, you have no choice but to converse with the couple opposite you , something very few do in an restaurant, when you do allow time between each course, before serving the next, Railway dining rooms only cateer for the immediate trade.
If the IOWSR were to use their push and pull set as a hire set, once more 4 wheelers get restored to operate in connection with say a vintage bus operator an evening dining, experience either cold hampers produced in the restaurant during the day on an Edwardian, or Victorian theme, or hot food served up on platters to the coach I think they could be onto a very good money spinner, especially if it were a Saturday evening, you have a terrier, already in steam, the line can work one engine in steam, or bribe the signalman with food , I just think they are missing out on another revenue stream

 

So as many classic Mk3 BR based stuff are starting to leave our lines which Heritage Railway will embrace a corporate blue era catering complete with the awful BR sandwiches and weak cups of tea?

 

I think this is a good point - families will often bring their own food for reasons of choice, quality (avoiding "Junk Food") and cost.

 

Interestingly, I'd probably never bother to visit the Tanfield because it's only 3 miles long.

 

In that case you're missing out on a cracking little railway steeped in history.

 

I can only echo Ian's comment, but at the same time appreciate that one of the problems that shorter lines have is that visitors are less likely to travel longer distances to visit them - the ratio to time to get there and back to time spent on the line is going to be a factor! This can also be an attraction of events at lines - if there is more to do, or more trains running, then a longer journey can be seen as worthwhile.

As, of course, if the visit is for Afternoon Tea or a full meal, that adds another reason to visit which any line with no form of on train catering lacks!

Steven