Michelin-star chef Raymond Blanc, OBE, celebrates 10-year milestone as Eurostar’s Business Premier Culinary Director with highest rating from Sustainable Restaurant Association
3-star accreditation re-awarded to Eurostar by Sustainable Restaurant Association
Limited edition menu selected by Raymond Blanc released 10th November, to celebrate 10-year anniversary partnering with Eurostar
Menus include honey produced by Eurostar’s own bees, lovingly looked after by colleagues
Thursday 10th November, London, UK: Eurostar, the high-speed rail service connecting the UK to mainland Europe, has been awarded the highest possible rating from the Sustainable Restaurant Association (SRA) for its on-board catering, as it celebrates ten years in partnership with Michelin star chef, Raymond Blanc OBE.
Since its earliest days, Eurostar has championed the environmental benefits of high-speed rail and strived to bring sustainability to every area of its business. In recognition of its commitment to serving sustainable, responsibly sourced food on board, 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.
Limited edition menus from 10th November From 10th – 23rd November, 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 ten 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 lovingly reared by Eurostar colleagues in three beehives. These have been located close to the high-speed line in Kent for the past decade – the same amount of time Raymond has been on-board with the rail company.
Research commissioned by Eurostar shows the important relationship between cuisine and travel, with 61% of Brits saying that one of their biggest drivers for city breaks is the food. Over half of those surveyed (61%) declare themselves as ‘foodies’ and almost a third (28%) want to try Michelin starred restaurants whilst on holiday.
Raymond Blanc OBE, Business Premier Culinary Director for Eurostar says: “I am very proud of my partnership with Eurostar and all that we have achieved in the last ten years. 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 says: “It is an absolute privilege to have had ten years of Raymond Blanc’s expertise and influence over the development of our on-board 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 on-board service delivery.”
Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, says: “Eurostar have, ever since they started working with the SRA ten years ago, demonstrated a total commitment to constantly improving every aspect of their catering operation. Achieving a Three Star rating for the third time is evidence of that and their dedication to serve their customers food that not only tastes good but does good too.”
OnePoll survey commissioned by Eurostar 17/10/2022
One Poll survey – further statistics:
Six in 10 (61%) holidaymakers go abroad just for the food
Nearly a quarter (23%) have a ‘wish list’ of restaurants they’d like to visit one day
28% want to visit a Michelin starred eatery
36% feel trying local, independent restaurants provides the most ‘authentic’ experience of a region’s food
33% checking out if the restaurant is filled with locals when deciding where to dine while away
42% believe they’re more adventurous with their food choices on holiday
Eurostar is the high-speed passenger service linking London St. Pancras International with city centre stations in mainland Europe, via the Channel Tunnel.
From its early days of operation Eurostar has championed the environmental benefits of high-speed rail - a passenger’s carbon footprint from flying to London would be the same as making up to 13 Eurostar journeys *Based on 2019 CO2 emissions, more info at www.eurostar.com
In March 2022 the alliance of Eurostar and Belgian railway operator Thalys – the Green Speed project - was approved by the European Commission. Subsequently a holding company was created which owns 100% of Eurostar and Thalys. This holding company is owned by SNCF (55.75%), CDPQ (19.31%), SNCB (18.5%) and funds managed by Federated Hermes Infrastructure (6.44%).
About the Sustainable Restaurant Association
The Sustainable Restaurant Association (SRA) is a national, not-for-profit membership organisation providing more than 1000 restaurants with expert sustainability advice through a team of specialist account managers.
The SRA helps member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community.
How restaurants are rated: The SRA Rating System involves Restaurants completing a rigorous survey, providing answers and evidence to over 100 questions across 14 areas of sustainability. The SRA then assesses the results and rates the restaurants accordingly. Three-Star Sustainability Champions – These restaurants have demonstrated exceptional all round sustainability, scoring consistently well across every category totalling at least 70%. Two-Star Sustainability Champions – These restaurants have demonstrated excellent all round sustainability, scoring at least 60%. One-Star Sustainability Champions – These restaurants have demonstrated good all round sustainability, scoring at least 50%.