From making souffles at over 70 mph to collecting fresh langoustines from the pier at Mallaig, Chef Neil Forbes launched his career (and found love) in the galley of The Royal Scotsman.
Fine dining on the rails creates a unique set of challenges for any chef, from sourcing their ingredients from producers and fishermen along the line to having an in-depth knowledge of where all the station bins are. Neil’s Great Rail Tale is full of fondness for the food, the passengers and the on-board team, who form a very close knit bond, cramped in the carriages. It’s where he met his wife and where today he still leans toward some of the fondest memories of a 30 year career in kitchens around the world.
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