Eurostar appoint Raymond Blanc, OBE
as Culinary Director

31 October 2012

Eurostar today proudly announces the appointment of world renowned Michelin starred chef, Raymond Blanc as its Culinary Director. The exciting new gastronomic partnership will see Raymond share his passion for promoting the very best in sustainable and seasonal food with Eurostar’s Business Premier passengers.

The announcement is supported by new research which reveals that despite the prevailing economic downturn, over half (53%) of business travellers surveyed say the economic climate has had no effect on their travel for business abroad and 8% say they travel abroad for business more.

And while it’s good news that the wheels of British business are literally still turning, it appears it’s not such good news for business travellers themselves. The research also highlighted that over a third (34%) rated the quality of the meals they were served when travelling for business as below average.

When questioned further, these same travellers stressed the importance of good food and service on-board alongside more traditional considerations such as price and journey time. Just over two thirds (67%) said sustainability was important to them, when it comes to things such as eating sustainably sourced, seasonal and organic food, while over a third (35%) revealed that presentation of food was an important factor.



With these considerations in mind, Raymond Blanc is collaborating closely with Eurostar’s catering suppliers to help transform travellers’ perceptions of on-board catering. As a result of his on-going direction and work with Eurostar’s suppliers in Belgium, the UK and France, his new and exclusive Business Premier menus have been created to be innovative, seasonal and sustainable and feature several Blanc family recipes such as mackerel salad and chocolate delice with praline custard.

Raymond’s creative input has seen a renewed focus on locally sourced and sustainably produced ingredients of a local provenance.  The resulting menus combine rustic, traditional dishes with a fresh, modern element of surprise.

Commenting on his appointment, Raymond 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 which shares these same values and was the first transport provider to join the Sustainable Restaurant Association. 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.”

Reuben Arnold, Head of Commercial Development for Eurostar commented; “In the current climate many of our business clients have tough decisions to make.  We are committed to offering excellence at every step and continue to invest in our service to ensure it offers the best travel experience possible.  Working with one of the world’s most respected chefs we are demonstrating that we are genuinely putting our money where our mouth is…and delicious food on the plates of our Business Premier travellers.”