Events & Experiences

The Quantock Belle in partnership with Claire's Kitchen Dining Train 2020

The Quantock Belle is now a partnership between the West Somerset Railway and Claire's Kitchen.…

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The Quantock Belle in partnership with Claire's Kitchen Dining Train 2020

 

The Quantock Belle is now a partnership between the West Somerset Railway and Claire's Kitchen. The service operates on the scenic West Somerset Railway between Bishops Lydeard (near Taunton) and Minehead, recreating that wonderful, nostalgic atmosphere of the great days of steam.  Our diners enjoy good food and excellent company as the train winds its way through the beautiful Quantock Hills, past the ancient port of Watchet and along the coast to Blue Anchor Bay. To find out more about your cheffette please visit Claire's Kitchen Website 

Whatever the occasion may be – a special anniversary or birthday celebration, a cosy dinner for two, or a Sunday lunch out – we are sure you will find dining on the Quantock Belle a delightful and memorable experience.

The Quantock Belle operates on a number of dates and is extremely popular.  Advance booking is therefore mandatory.  Your fare includes:

  • Return travel at your reserved dining table;
  • A four-course meal with tea or coffee served during the journey;
  • Value Added Tax, as applicable.

A comprehensive bar service, including a varied wine list and soft drinks, is provided to your table by our attentive liveried stewards throughout the day and charged towards the end of your return journey.

A vegetarian option (homemade gluten and dairy-free) is available as an alternative to all advertised menus but must be notified at time of booking. If you have dietary requirements please contact Claire's Kitchen Direct on 07799066638/01643 841367

We arrive at Minehead on conclusion of your main course, where the locomotive will detach and run round, the service will leave Minehead at 14.30 allowing 30 minutes to explore the station inculding the buffer stop shop and turntable cafe.  Dessert is served soon after we set off again, followed by a continuous tea and coffee service. 

We are confident you will have a wonderful and memorable day out with us and we look forward to seeing you on "the QB" soon.

Train timings - Our train times here are guidelines only, accurate timings will be released as soon as possible and will be uploaded to this web page in due course. Correct timings will also be printed on the physical ticket which will be posted to you no later than 2 weeks before your journey. 

Sunday Luncheon - Board at Bishops Lydeard at 12.00, departing at 12.35, your service will return from Minehead at 14.30. 

Please note that children under the age of 13 are only permitted in the family friendly coach on the Quantock Belle tickets for this service must be booked separately here 

 

The Quantock Belle is also available for private charter.  Please call the Commercial team on 01643 700398 if you would like to discuss ideas for group outings or special celebrations.

Dates
12:35 7 spaces left
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
12:35 Tickets available
Prices
Ticket Price
Table for 4 £240.00
Table for 2 £120.00
Table for 3 £180.00
Sunday Lunch Services.

£60 per person (tickets sold in tables of 2 and tables of 4) 

Sunday lunch menus feature a roast of the day, and three courses. 

All dietary requirements must be pre-ordered by phone, please contact Claire on 07799066638. 

All passengers are required to dress smartly and are respectfully advised that T-shirts, shorts, sportswear, jeans and trainers are not permitted

22nd March 2020

Appetiser: Salmon and dill fishcake with homemade tartare sauce and dressed rocket

(V) (GF) Vegetarian Arancini balls with a pea and mint dip

Starter: Leek and potato soup with chives and artisan breads

Main: Local Roast top rump of Beef served with delicious roasties with Maldon salt and rosemary, Yorkshire pudding, seasonal vegetables, beef gravy and horseradish (can be GF, please pre-book)

Vegetarian Main: (V) Roasted butternut squash, leek and spinach bake with a sage, breadcrumb and cheddar crumble topping, served with rapeseed roasties with Maldon salt and oregano and seasonal vegetables (can be GF, please pre-book)

Dessert: Marbled chocolate cheesecake with a summer fruit coulis or 

               or (GF) Mango fool with poached pineapple or cheeseboard (for the gluten free alternative please contact Claire's Kitchen direct on 07799066638).

29th March 2020

Appetiser: (GF) Classic prawn cocktail with a smoked salmon twist

Vegetarian Appetiser: (V) Creamy garlic mushrooms served on bruschetta and dressed rocket

Starter: Fresh tomato, basil and red lentil soup served with artisan breads

Main: Homereared Freerange Roast Pork with crackling, sweetcorn and sage stuffing, delicious roasties, seasonal vegetables, pork gravy and apple sauce (can be GF)

Vegetarian Main: (V) (GF) Roasted vegetable gratin with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

Dessert: Salted Caramel Chocolate Brownie with clotted cream

               or (GF) citrus cheesecake with a lemon curd ripple or Cheeseboard (to order the gluten free alternative or cheeseboard, you must contact Claire's Kitchen direct on 07799066638 to pre-order)

12th April 2020

Appetiser: Salmon and dill fishcake with homemade tartare sauce and dressed rocket

Vegetarian Appetiser: (V) (GF) Vegetarian Arancini balls with a pea and mint dip

Starter: Leek and potato soup with chives and artisan breads

Main: Roast Turkey with all the trimmings, served with delicious roasties with Maldon salt and rosemary, sweetcorn and sage stuffing, seasonal vegetables and turkey gravy (can be GF, please pre book)

Vegetarian Main: (V) Roasted butternut squash, leek and spinach bake with a sage, breadcrumb and cheddar crumble topping, served with rapeseed roasties with Maldon salt and oregano and seasonal vegetables (can be GF, please pre-book)

Dessert: Marbled chocolate cheesecake with a summer fruit coulis

                or (GF) Mango fool with poached pineapple or Cheeseboard (to order the gluten free alternative or cheeseboard, you must contact Claire's Kitchen direct on 07799066638 to pre-order)

26th April 2020

Appetiser: Smoked salmon and dill pate with herb salad and crostini

Vegetarian Appetiser: (V) Beetroot and dill houmous with herb salad and crostini

Starter: Vichysoisse soup served warm with artisan breads

Main: Homereared Freerange Roasted 8 hour Lamb, delicious roasties, seasonal vegetables, lamb gravy and mint sauce (can be GF)

Vegetarian Main: (V) (GF) Buttternut squash and feta lasagne with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

Dessert: Sticky toffee pudding with butterscotch sauce

or (GF) Apple and blackberry crumble with custard or Cheeseboard (to order the gluten free alternative or cheeseboard, you must contact Claire's Kitchen direct on 07799066638 to pre-order)

3rd May 2020

Appetiser: Classic prawn cocktail with a smoked salmon twist

Vegetarian Appetiser: (V) Red pepper and basil houmous with herb salad and crostini

Starter: Leek and potato soup served with artisan breads

Main: Local slowly roasted 8 hour Shin of Beef, served with delicious roasties, seasonal vegetables, a rich beef reduction (can be GF)

Vegetarian Main: (V) (GF) Roasted vegetable gratin with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

Dessert: Pineapple treacle upside down pudding with custard

or (GF) Mango fool with poached pineapple or Cheeseboard (to order the gluten free alternative or cheeseboard, you must contact Claire's Kitchen direct on 07799066638 to pre-order)

10th May

Celebrating 40 years of dining-

Appetiser: Duck and Orange Pate with melba toast with side salad

Vegetarian Appetiser: (V) Mushroom and Chestnut pate with melba toast and side salad

Starter: Carrot and Coriander soup with artisan breads

Main: Homereared Roast Pork with roasted potatoes, seasonal vegetables,sage and onion stuffing, crackling and gravy

Vegetarian Appetiser: (V) Butternut squash and leek filo pie with rapeseed oil roasties and seasonal vegetables

Dessert: Lemon Tart or (GF) or poached peaches (must be pre-ordered)

or Cheeseboard (must be preordered)

24th May 2020

Appetiser: (GF) Classic prawn cocktail with a smoked salmon twist

Vegetarian Appetiser: (V) Creamy garlic mushrooms served on bruschetta and dressed rocket

Starter: Fresh tomato, basil and red lentil soup served with artisan breads

Main: Homereared Freerange Roast Beef with Yorkshire pudding, delicious roasties, seasonal vegetables, gravy and horseradish sauce

Vegetarian Main: (V) (GF) Roasted vegetable gratin with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

Dessert: Salted Caramel Chocolate Brownie with clotted cream

or (GF) citrus cheesecake with a lemon curd ripple (must be pre-ordered)

or Cheeseboard (must be pre-ordered)

7th June 2020

Appetiser: Smoked salmon and dill pate with herb salad and crostini

Vegetarian Appetiser: (V) Beetroot and dill houmous with herb salad and crostini

Starter: Vichysoisse soup served warm with artisan breads

Main: Homereared Freerange Roast 8 hour Lamb with delicious roasties, seasonal vegetables, lamb gravy and mint sauce (can be GF)

Vegetarian Main: (V) (GF) Buttternut squash and feta lasagne with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

 Dessert: Sticky toffee pudding with butterscotch sauce

or (GF) Apple and blackberry crumble with custard (must be pre-ordered)

or Cheeseboard (must be pre-ordered)

14th June 2020

Appetiser: Salmon and dill fishcake with homemade tartare sauce and dressed rocket

Vegetarian Appetiser: (V) (GF) Vegetarian Arancini  balls with a pea and mint dip

Starter: Leek and potato soup with chives and artisan breads

Main: Slowly roasted Chicken cooked with rosemary, served with delicious roasties with Maldon salt and rosemary,sweetcorn and sage stuffing, seasonal vegetables, and chicken gravy (can be GF, please pre-book)

Vegetarian Main: (V)Roasted butternut squash, leek and spinach bake with a sage, breadcrumb and cheddar crumble topping, served with rapeseed roasties with Maldon salt and oregano and seasonal vegetables (can be GF, please pre-book)

Dessert: Marbled chocolate cheesecake with a summer fruit coulis

or (GF)Poached pineapple with lemon curd ice-cream (must be pre-ordered)

or Cheeseboard (must be pre-ordered)

21st June 2020

Appetiser: (GF)Classic prawn cocktail with a smoked salmon twist

Vegetarian Appetiser: (V) Creamy garlic mushrooms served on bruschetta and dressed rocket

Starter: Fresh tomato, basil and red lentil soup served with artisan breads

Main: Homereared Freerange Roast Pork with crackling, sweetcorn and sage stuffing, delicious roasties, seasonal vegetables, pork gravy and apple sauce (can be GF)

Vegetarian Main: (V) (GF) Roasted vegetable gratin with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

Dessert: Salted Caramel Chocolate Brownie with clotted cream

or (GF) citrus cheesecake with a lemon curd ripple (must be pre-ordered)

or Cheeseboard (must be pre-ordered)

5th July 2020

Appetiser: Ham hock and chicken terrine with ciabatta crostini and pickles

Vegetarian Appetiser: (V) Red pepper and basil houmous with herb salad and crostini

Starter: Leek and potato soup  served with artisan breads

Main: Local slowly roasted 8 hour Shin of Beef, yorkshire pudding, served with delicious roasties, seasonal vegetables, a rich beef reduction

Vegetarian Main: (V) (GF) Roasted vegetable gratin with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

Dessert: Pineappple treacle upside down pudding with custard

or (GF) Mango fool with poached pineapple (must be pre-ordered)

or Cheeseboard (must be pre-ordered)

19th July 2020

Appetiser: Smoked salmon and dill pate with herb salad and crostini

Vegetarian Appetiser: (V) Beetroot and dill houmous with herb salad and crostini

Starter: Vichysoisse soup served warm with artisan breads

Main: Homereared Freerange Roast 8 hour Lamb with delicious roasties, seasonal vegetables, lamb gravy and mint sauce (can be GF)

Vegetarian Main: (V) (GF) Buttternut squash and feta lasagne with rapeseed roasties with Maldon salt and oregano and seasonal vegetables

Dessert: Sticky toffee pudding with butterscotch sauce

or (GF) Apple and blackberry crumble with custard (must be pre-ordered)

or Cheeseboard (must be pre-ordered)