Rus Tourism News
Food

Eurostar Goes Meat Free

For the first time, Eurostar will be turning vegetarian and transforming the menu to offer passengers a range of meat free meals to celebrate National Vegetarian Week.
 
From the 13 – 19 May, customers travelling from London to the Continent in Business Premier and Standard Premier will be treated to delicious new dishes designed specially to hero the great taste of seasonal and sustainable vegetables.
 
Research
A new survey† into the eating habits of British, French and Belgian’s, commissioned by Eurostar, showed that a quarter of Brits (25%) do not consider themselves as meat eaters, with the majority of these declaring themselves as ‘flexitarian’ (9%). Across the three countries, Britain has the highest proportion of non-meat eaters, followed by Belgium (21%) and France (19%). All three nations regularly go meat-free, with over a third (34%) taking part in a meat free day or meal every week.
 
When travelling, almost three-quarters of those surveyed claimed to be more adventurous with food (73%) with over half (52%) saying they try new delicacies when on a trip. Sustainability continues to rise up the agenda, with almost a fifth of respondents naming it as the most important factor to them when it comes to food (UK 17%, France 23% and Belgium 20%).
 
Raymond Blanc OBE, Eurostar Business Premier Culinary Director
Eurostar has worked closely with Michelin star chef and Eurostar Business Premier Culinary Director, Raymond Blanc OBE, to design a bespoke vegetarian menu exclusively for Business Premier travellers. Using sustainable ingredients of local provenance, Raymond has designed hot and cold dishes for breakfast, lunch and dinner to be served during National Vegetarian Week.
 
Raymond Blanc OBE, said:
“I have always celebrated the magic of seasons and vegetables, as they are the heart of my gastronomy. As a chef, I am committed to using fresh and seasonal produce of the highest quality that has minimal impact on our environment and communities.
 
Each dish I have designed with Eurostar is created with sustainability and responsible sourcing in mind. I’ve worked closely with Eurostar to create a special menu for National Vegetarian Week that showcases the great taste of vegetables, and I can’t wait for passengers to try them.”
 
Breakfast:

  • Hot option: Spring onion and cheddar frittata, field mushrooms with paprika and soy sauce, spinach with hollandaise sauce, tomato
  • Cold option: Avocado, egg and cream cheese with sun blush tomato on rye bread
  • Cold option: Bircher muesli, apricots

All served with the juice of the month, yogurt and pastries
 
Lunch and dinner:

  • Starter: Asparagus, pea and radish salad, pea puree, goat’s cheese, black olive crumb
  • Hot option: Celeriac, spinach and lentil curry, cauliflower and courgette crumble
  • Light option: Quinoa with cauliflower, kale, raisins and seeds, yellow carrot and cucumber with egg, coriander and pomegranate seeds
  • Dessert: Vanilla cream with rhubarb and ginger

 
The introduction of the vegetarian menu marks almost seven years since Eurostar and Raymond Blanc joined forces to transform the on board dining experience for Business Premier passengers. Renowned for his passion and innovative culinary expertise, Raymond works with each of Eurostar’s kitchens to design seasonal menus combining the best of British, French, Belgian and Dutch cuisine.
 
Throughout National Vegetarian Week, Eurostar is also offering passengers in Standard Premier a variety of vegetarian meals including:

  • Aubergine roll with goat’s cheese, spring onion and tomato, quinoa and bulgur salad with basil and lemon, salsa verde
  • Ciabatta sandwich with roasted red pepper, feta and hazelnuts
  • Apricot mousse

 
Two-Star Sustainability Champion
Eurostar is proud to be the first transport provider to receive Sustainable Restaurant Association (SRA) accreditation as a Two-Star Sustainability Champion for its commitment to sourcing local and sustainably produced ingredients and for pursuing a socially and environmentally responsible approach.

Iuliia Tore



Booking.com