Virgin changes menu

VIRGIN TRAINS is introducing a new autumn/winter weekday menu heavily based on seasonal fresh produce.  The west coast operator says the new menu demonstrates the continued commitment to ensure the produce is supplied from British sources – many of which are near its routes.  The food is hand-selected from a choice of suppliers with taste, quality and sustainability as key criteria.  Popular on the London to Glasgow menu is the Great British Breakfast featuring British Cumberland sausages from Russell Hume’s farms in Norfolk and Suffolk.  On the North Wales route passengers may be able to spot Rhug Estate Organic Farm from the train.  Joseph Heler Cheese, based in Nantwich, features its Wensleydale and caramelised carrot roll and Welsh lamb from Williams of Flint are on the menu too.  The evening menu includes many classics.  Chilli con carne, vegetable hot pot, roast pork, stroganoff or chicken and asparagus pie slice are just a few.  Those with a sweet tooth are not forgotten with Cheesecakes, crumble slices, profiteroles and even sticky toffee and vanilla custard to tempt them.  Also available is the cheese board featuring a range of British cheeses served with Scottish oatcakes and fruit bread. www.virgintrains.com

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