For the first time, Eurostar will be turning vegetarian and transforming the menu to offer passengers a range of meat free meals to celebrate national vegetarian week.

From today until May 19th, customers travelling from London to the Continent in business premier and standard premier will be treated to delicious new dishes designed specially to hero the great taste of seasonal and sustainable vegetables.

A new survey into the eating habits of British, French and Belgians, commissioned by Eurostar, showed that a quarter of Brits (25 per cent) do not consider themselves as meat eaters, with the majority of these declaring themselves as ‘flexitarian’ (nine per cent).

Across the three countries, Britain has the highest proportion of non-meat eaters, followed by Belgium (21 per cent) and France (19 per cent).

All three nations regularly go meat-free, with over a third (34 per cent) taking part in a meat free day or meal every week.

Raymond Blanc, Eurostar business premier culinary director has designed the new menu

When travelling, almost three-quarters of those surveyed claimed to be more adventurous with food (73 per cent) with over half (52 per cent) saying they try new delicacies when on a trip.

Sustainability continues to rise up the agenda, with almost a fifth of respondents naming it as the most important factor to them when it comes to food (UK 17 per cent, France 23 per cent and Belgium 20 per cent).

Raymond Blanc, Eurostar business premier culinary director, has designed a bespoke vegetarian menu exclusively for premier travellers.

Using sustainable ingredients of local provenance, he has designed hot and cold dishes for breakfast, lunch and dinner to be served during national vegetarian week.

Blanc said: “I have always celebrated the magic of seasons and vegetables, as they are the heart of my gastronomy.

“As a chef, I am committed to using fresh and seasonal produce of the highest quality that has minimal impact on our environment and communities.

“Each dish I have designed with Eurostar is created with sustainability and responsible sourcing in mind.”