Michelin starred chef Raymond Blanc has been announced as Eurostar’s new culinary director - with the aim to transform its Business Premier menus with the best sustainable, seasonal produce from Britain, France and Belgium.
The announcement is supported by new research which reveals some insights into habits of British travellers, and the expectations of the food they’d want on the journey.
The research shows that despite the prevailing economic downturn, over half (53 per cent) of travellers surveyed say the economic climate has had no effect on their travel for business abroad – with almost one in ten saying they travel abroad for business more.
When questioned further, these same travellers also stressed the importance of good food and service on-board alongside more traditional considerations, such as price and journey time.
The research also uncovered some of the ‘guilty pleasures’ business travellers have done whilst travelling on business.
These include snoozing when they should have been checking their emails (24 per cent), using their headphones to drown out fellow passengers (40 per cent) and getting stuck into complimentary magazines that they would never normally buy (29 per cent).
Eurostar hope that the appointment of Raymond as their culinary director will help demonstrate their commitment to achieving culinary excellence to its customers.
Eurostar also became the first transport provider to join the Sustainable Restaurant Association in 2012, and it will be rated over the coming months on its on-board catering.