By Burhan Abe | Lifestyle
This summer, Britain’s legacy of elegant train travel enters a bold new chapter with the debut of The Britannic Explorer, A Belmond Train. Launching in July 2025, this luxury sleeper train—billed as the first of its kind to operate across England and Wales—reimagines what it means to travel well, pairing exquisite interiors with a world-class culinary journey that honors both the land and its local producers.
Belmond is no stranger to storytelling through travel. With icons like the Venice Simplon-Orient-Express and Hotel Cipriani in its portfolio, the brand has long blurred the lines between destination and experience. The Britannic Explorer takes this ethos to new heights—or rather, new tracks.
Designed by London-based studio Albion Nord, the train features 18 beautifully appointed cabins—including three Grand Suites—that blend classic craftsmanship with understated contemporary luxury. The interiors exude a serene, slow-travel sophistication that feels both rooted in British heritage and refreshingly modern.
But what truly sets The Britannic Explorer apart is what’s served on the plate.
Britain, Seasoned to Perfection
Helming the culinary vision is Michelin-starred chef Simon Rogan, a pioneer of the UK’s farm-to-fork movement, joined by newly appointed Executive Head Chef Sven-Hanson Britt. Together, they’ve created a menu that reads like a love letter to Britain’s diverse landscapes and agricultural traditions.
From Cornish seaside barbecues to Welsh garden picnics, each itinerary offers a distinct taste of place. Expect dishes like:
- Fermented barley crumpets with roasted ox marrow and cave-aged cheddar,
- Lincolnshire smoked eel on toasted rye,
- Red mullet with seaweed and clams, caught off the coast of Cornwall.
Even breakfast becomes an experience, featuring regenerative grains, wild mushrooms, and grilled orchard fruits. Afternoon tea? Reimagined with local twists—Cornish scones, Welsh bakestones, Somerset-grown walnuts, and wild bilberries.
“We’re not just showcasing regional flavors,” says Rogan. “We’re creating a sensory connection to the land.”
