Video: Fine dining car opens at last for travellers (but it’s in a museum)

Julie O'Connell and Patrick Smith from the Platform 4 Theatre company  taking afternoon tea on the newly opened 'Countess of York'  at the National Railway Museum in YorkJulie O'Connell and Patrick Smith from the Platform 4 Theatre company  taking afternoon tea on the newly opened 'Countess of York'  at the National Railway Museum in York
Julie O'Connell and Patrick Smith from the Platform 4 Theatre company taking afternoon tea on the newly opened 'Countess of York' at the National Railway Museum in York
A DINING carriage reflecting the opulence of rail travel in a bygone era has just opened for service.

The Countess of York, a 24-cover luxury carriage which will serve lunches and cream teas as well as being available for evening hire at the National Railway Museum, in York. Platform 4 Theatre evoked an Edwardian atmosphere with costumed drama characters to set the scene for the official opening.

Built in 1956, the carriage, has had a diverse working history.

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Countess of York, an MK1 BG or Baggage Car, made a start to its working life carrying parcels and post all over the UK. It then went on to act as a service coach based at the Bulmers’ Cider Works in Hereford and went on to serve under the Orient Express’ Northern Belle services carrying golfers to Gleneagles.

Julie O'Connell and Patrick Smith from the Platform 4 Theatre company  taking afternoon tea on the newly opened 'Countess of York'  at the National Railway Museum in YorkJulie O'Connell and Patrick Smith from the Platform 4 Theatre company  taking afternoon tea on the newly opened 'Countess of York'  at the National Railway Museum in York
Julie O'Connell and Patrick Smith from the Platform 4 Theatre company taking afternoon tea on the newly opened 'Countess of York' at the National Railway Museum in York

Sam Owen, head of commercial and live events for the Science Museum Group, which includes the National Railway Museum, said the venture offered: “...diners a unique experience of opulence and culinary excellence.”

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