Eurostar has been awarded the highest possible rating from the Sustainable Restaurant Association (SRA) for its onboard catering.
The rating comes as it celebrates 10 years in partnership with Michelin star chef, Raymond Blanc OBE.
In recognition of its commitment to serving sustainable, responsibly sourced food onboard, Eurostar has been re-awarded the highest rating of three stars from the Sustainable Restaurant Association (SRA), which it first received in 2019.
This demands a very high standard of sustainability with ingredients that are seasonal, Fairtrade or organic, not air-freighted and sourced from farmers with high environmental and welfare standards. Raymond Blanc’s expertise in this field and commitment to locally sourced, sustainable ingredients has played a significant role in reaching this achievement.
Raymond Blanc OBE, Business Premier Culinary Director for Eurostar, said: “To be awarded a three-star SRA rating once again is testament to our shared commitment to quality and service, with sustainability at the heart of all of the recipes we bring to the table. Together, we want to ensure that passengers can enjoy local, fresh quality dishes and start their culinary journey in style.”
Andrew Robinson, Head of Onboard Services for Eurostar, said: “It is an absolute privilege to have had 10 years of Raymond Blanc’s expertise and influence over the development of our onboard menus, which are a much-loved part of the Eurostar Business Premier experience.
“After a challenging period during the pandemic, we are incredibly proud to have secured a three-star rating from the SRA today. As the greener way to go between the UK and the continent we are passionate about sustainable travel and we will continue to challenge ourselves to reflect this commitment though our onboard service delivery.”
From November 10-23, nearly 10,000 customers will enjoy a limited-edition menu served in Business Premier, with Raymond Blanc carefully curating the most popular dishes from his Eurostar menus over the last 10 years.
The new menu includes mains such as Charolais beef braised in Irancy wine, Jerusalem artichoke purée, roasted Jerusalem artichoke and shallot, as well as sustainably sourced smoked pollock and smoked salmon with red cabbage, red onion and Granny Smith apple salad, topped off with dill and pink peppercorns.
As a digestif, a financier will be served made using honey from Eurostar’s bees, which have been reared by Eurostar colleagues in three beehives located close to the high-speed line in Kent.