Information for volunteers Dining Trains “The Quantock Belle”

The Red coaches of the Quantock Belle (c) Peter Darke

Dining Trains have a special place within the history of steam railways. They are remembered with great affection by the general public and railway enthusiasts alike. In the golden age of steam, all main line express operations carried a dining train with a reputation for excellent service and cuisine.

The West Somerset Railway has been operating dining trains for a long time, and the 'Quantock Belle', a volunteer operation by the Association, has run for more than 20 years. It follows in the traditional style of Pullman car service, with all meals being prepared and cooked on board. Chefs, Stewards and Wine Waiters supply a quality of service which ensures that passengers relive the atmosphere of trains that operated years ago. During the journey, friends are made, volunteers are found, funds are raised and the reputation of the railway is broadened through the diners who have enjoyed the experience. The 'Quantock Belle' produces revenue to maintain the operation and maintenance of the four carriages it operates, and raises income for the Association to use as well. It is a valuable part of the fund raising operation such that the Association can continue and promote its work.

The 'Quantock Belle' is very popular and despite significantly increasing the size of the operation over the last 3-4 years, customer demand still exceeds the number of trains that we can run.

It is Volunteers that we need to maintain and increase the dining train service.

The 'Quantock Belle' consists of four coaches - a brake, a dining car with galley and pantry, a second dining car and a bar car. The operation on the line is done through the West Somerset Railway PLC. We are, therefore, very much a part, and dependent upon the services, of the railway as a whole

A Typical Operation

We normally run dining train services at lunch times on Sundays, which represent the main part of our service, and a few trains on Saturday evenings for dinners. A lunchtime train will leave Bishops Lydeard Station at 12.55, and we will serve a three-course lunch with coffee and drinks as requested, the journey taking about 1 hour and 45 minutes. The coaches hold 73 diners and usually our trains are full. On the return journey from Minehead, we serve a cream tea and again drinks if required. We normally leave at 4.45, arriving back at approximately 6 pm.

Before the train leaves, Chefs and kitchen staff have arrived to commence preparing the meal. At roughly the same time, preparation to ensure that we have all services operating for the running of the train is being completed by maintenance and service staff. A little later, stewards and bar staff arrive, and prepare the tables and the bar so that the train is ready for the diners on their arrival. During this period, our engine and guard will arrive to connect up with the carriages so that we can be moved up the line ready for departure. When we draw into the station, the stewards and bar staff will be in uniform ready to meet our passengers, and the chef and kitchen staff will have the meal ready to serve for all 73 passengers.

Once the train departs, the operation depends on teamwork. Stewards are taking orders and moving food from the galley to the passengers whilst bar staff are taking orders and serving drinks. Time and space are the essence of the operation. The meal must be served comfortably within the journey time and all the staff can only move through the central corridor of the train. Working together as a group, understanding each other's jobs, is the key to our success. Throughout the journey, in the pantry the washing up continues, and the staff here support the kitchen staff in supplying items that are necessary and preparing the tea and coffee at the end of the journey. On arriving at Minehead we have time, whilst the diners enjoy some time in the town and on the seafront, to tidy up and prepare the train for its return. The journey back is not so busy, but everything needs to be cleared and left clean and tidy at the end of the day. Throughout the whole operation, making sure that the passengers really enjoy the journey and the meal is of the greatest importance.

A Brief Outline of Staff Duties

1. Chef.

The Chef is responsible for the preparation of the meal produced on the train, and works with an Assistant. Preparation and cooking starts three or four hours before the train leaves, and a great deal of the work has been completed before the passengers come on board. For those who enjoy cooking, it is a challenging, responsible and rewarding job.

2. Chef's Assistant.

Works directly with the Chef in preparing the meal. This includes starters, (two or three are usually offered) and the main course, which is usually a roast with all the trimmings and vegetables and a choice of desserts. Usually starts work a little after the arrival of the Chef and carries on throughout the return journey.

3. Pantry Staff.

This is usually a team of three. The heart of the job is the washing up, and this starts within 10-15 minutes from the departure of the train and carries on throughout the return journey. The Pantry Staff do more than this. They also assist in supplying those items the Chef needs as the meal is being served. Tea and coffee are prepared for the 73 diners, and, as each course is completed, the organisation of cutlery and china needed for the remainder of the meal is got ready. The Galley and Pantry have been completely rebuilt to suit catering needs and to comply with the regulations which now exist concerning the environment and hygiene requirements. Although we are a volunteer operation, we work to professional standards and hygiene legislation.

4. Stewards.

A team of usually five Stewards operate within the two dining carriages throughout the entire journey. Before the departure of the train, they complete the laying up of the tables with linen, cutlery, china and flowers for the table, carrying on the tradition of the Pullman style which is the hallmark of dining train operations. Shortly before the train departs, they change into a uniform, again based on the colours of the Pullman car operation. As the train pulls into the station, Stewards welcome and see diners to their seats. Now the main duty of the Stewards really begins. Orders for starters must be taken and served, with the team working closely together to ensure that the meal is served quickly and quietly. Plates are cleared, and this process continues throughout the meal, when tea or coffee is served. Whilst the diners have left the train at Minehead, the tables are cleared and prepared for the return journey, when we usually serve a cream tea. As the journey comes to an end, we work to clear the tables and ensure, without interrupting the pleasure of the diners, that the train is tidied up before arrival at Bishops Lydeard, when we complete the tidying of the train to make it safe and clean.

5. Bar Staff.

Throughout the journey, we serve a range of wines, spirits, beers and soft drinks. We normally carry a Barman and three Wine Waiters. Before the train departs, the team arrives and ensures that the stock and glasses are cleaned, polished and put out on the tables. Again, presentation is of great importance. We have a fully stocked bar in the carriage, Aries. The Wine Waiters, also in uniform, as soon as the diners are seated, take orders for drinks before and during the meal. When we are very busy, the group work as a team to get drinks out from the bar as quickly and smoothly as possible. At the end of the journey, bar bills are prepared and presented to the passengers. The Barman, throughout the journey, is preparing and making up drinks as required, and washing glasses.

Describing the operation and duties of the staff involved with the 'Quantock Belle' cannot do justice to the atmosphere which exists between the volunteers and the diners enjoying the meal. If the idea of working on a dining train appeals to you, the best way is to come and see for yourself, meet the staff and get a feel for the activity involved. You would be very welcome. The train is being prepared well before diner's board, and this is a good time to meet the staff.

If you would like to visit or would like any further information, please either speak to Keith Sandford if you are on the station at Bishops Lydeard. He lives in the office on Platform 1 opposite the shop. Or telephone either Richard Knight on 01984 623873 or Colin Crawford on 01823 672267. We really do need volunteers to maintain one of the few dining trains left on heritage railways, and of which we the existing staff, are proud to be a part.

Photographs on this site are (c) Respective owners and not to be used without written permission