Eurostar rolls out a new summer menu created by a Michelin-starred chef - available on trains now

The seasonal refresh emphasises sustainability and locally sourced ingredients from across the Eurostar network. Two Michelin-starred chef Jeremy Chan, serving as Eurostar Premier Head Chef, has created starters and main courses featuring light, vibrant dishes with his characteristic bold flavour combinations.

Passengers can select from options including baked salmon with grilled red peppers and aubergine, or peppered green bean salad with spiced tomato, pepper and caper sauce.

Head of ground and onboard services at Eurostar Florent Laurandel said: "We're excited to be launching our first summer menu with Jeremy, Jessica and Honey. We've worked closely behind the scenes, taking on feedback from our Premier customers, to create something special with sustainability and locally sourced ingredients at its heart."

The menu's development followed extensive customer consultation, including a survey conducted in May. Early responses have proved encouraging, with 83 per cent of Premier passengers reporting that the dining experience enhanced their journey.

Jessica Préalpato, Eurostar Premier's Pastry Chef, has reimagined summer desserts using seasonal ingredients with bright, tangy notes. Her creations include a raspberry and tarragon tartlet and a peach, apricot and sweet clover baba.

Head Sommelier Honey Spencer has expanded the wine selection following the success of Champagne Fleury, which has seen over 500,000 glasses served since its winter introduction. Four new wines join the Premier list, with more than half being organic.

The selection features bottles from across France, including an organic rosé from Domaine de la Dourbie, produced amongst olive groves in the Languedoc region.

Premier fares begin at £245 each way, offering passengers enhanced flexibility and exclusive benefits. The service includes all-day boarding guarantee, access to dedicated lounges, and priority boarding through a dedicated lane.

The culinary team will return with a refreshed winter menu later this year, continuing their seasonal rotation. Eurostar's commitment to premium dining has been recognised industry-wide, with the rail service winning "Best for Onboard Catering Innovation" at the Onboard Hospitality Awards.

The summer menu represents a significant investment in passenger experience, with locally sourced ingredients from across the European rail network forming the foundation of each dish.

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The new premium menu includes:

Starters

• New potatoes, carrot mousse, black olive salad
  
• Turmeric courgette, pine nut milk
• Marinated fennel, tomato, ricotta

Mains

• Grilled chicken, chickpea stew, ginger rice, green beans
  
• Baked salmon, grilled red peppers and aubergine, red pepper sauce and marinated spinach
• Peppered green bean salad, spiced tomato, pepper and caper sauce, potatoes and black olives

Dessert

• Peach, apricot and sweet clover baba
  
• Honey, pollen and fromage blanc cake
• Raspberry and tarragon tartlet

Wine

• Mas Granier, Psalmodi, Red, Syrah, Pays-d’Oc, Organic
  
• Domaine de La Dourbie, Rosé, Oscar, IGP Hérault, Organic
• Moulin de Gassac, Viognier Blanc, AOP Languedoc, Organic
• Champagne Fleury, Pinot Noir, Organic