The announcement came on the same day as Eurostar announced that it had appointed SRA President Raymond Blanc as its Culinary Director. The partnership will see Blanc share his passion for promoting the very best in sustainable and seasonal food with Eurostar’s Business Premier passengers.
Eurostar will be completing the SRA’s Sustainability Rating on its on-board catering over the coming months.
Blanc said; “As a chef, I’m always searching for the purest ingredients, striving to ensure that everything I use is traceable and responsibly sourced. I’m delighted to work with Eurostar and their suppliers in the UK, France and Belgium who share these same values. Together we’re working to change the perception of on-board cuisine and serving sustainable and locally sourced food which is at the heart of our new Business Premier menus.”
The Blanc designed menus focus on seasonality and sustainability and feature several Blanc family recipes such as mackerel salad and chocolate délice with praline custard.
The SRA works with more than 1,000 restaurants of all kinds across the UK, including large groups like Carluccio’s and Prezzo, Michelin starred establishments like Blanc’s Le Manoir aux Quat’Saisons, pubs, fish and chip restaurants and contract and mobile caterers.
Mark Linehan, managing director of the SRA, said: “Two thirds of business travellers surveyed by Eurostar highlighted the importance of eating sustainably sourced, seasonal and organic food. This echoes our understanding of restaurant-goers across the UK, so we are really pleased that Eurostar has taken the sensible business decision to meet consumer demand.”
Reuben Arnold, Head of Commercial Development for Eurostar commented: “Our research shows that eating sustainably sourced, seasonal and organic food is important to over two thirds of business travellers. Appointing Raymond Blanc as Eurostar’s Culinary Director is part of our ongoing commitment to ensure that business travellers have the best possible onboard experience.”