When chef Simon Rogan opened his first restaurant, L’Enclume, on the southern edge of Britain’s Lake District National Park, he hit the panoramic mother lode. Think sprawling green gardens outside floor-to-ceiling windows, the craggy headlands of Morecambe Bay in one direction, and the even craggier peaks of England’s tallest mountains in the other. So idyllic was the spot that Rogan opened his second restaurant in the very same, very picturesque village. His latest eatery, however, manages somehow to out-vista both — as its view changes with every passing minute.
The Britannic Explorer, a new luxurious sleeper train from Belmond, debuts this summer in the U.K., and features two dining cars named for native herbs: “Malva” and “Samphire.” Both will serve a bespoke menu cooked up by Rogan, who has devised three distinct culinary experiences inspired by the service’s trio of three-night itineraries (through Wales, Cornwall, and Rogan’s own beloved Lake District). Feasts for the senses, these afternoon teas, lunches, and dinners have all been designed to celebrate the specific areas of countryside passing by outside.
“Britain is hugely interesting in terms of its culinary heritage,” Rogan tells SHARP, “but there are very distinct dishes that come from distinct parts of the U.K. Whether it’s Kendal Mint Cake, famous in the Lake District, Lancashire hotpot, or the Cornish pasty, most counties have something they can call their own!”
But it’s not only regional influences — Rogan has also allowed seasonal changes to guide his haute cuisine hand, a respect for nature reflected in both the sage and olive tones of the dining cars’ décor, and the potted herbs placed atop trim white tablecloths. The chef calls out wild garlic and asparagus as two pillars of springtime cuisine, and blackberries and butternut squash as key ingredients later in the year. A current (Cornish) menu features blue lobster with hogweed, duck roasted with wild fennel, and a toasted buckwheat ice cream.
“Many of those ingredients come from my very own farm,” Rogan adds. “But, with us travelling to different parts of the country, there’ll also be a nod to local artisan suppliers. We’re following a tried-and-tested formula, but with a newly designed repertoire — as we’re striving for levels of quality rarely seen in train travel.”
It’s the same high-standard story throughout every carriage. The Britannic Explorer’s 18 cabins are all appointed in five-star style, with the finest (three Grand Suites) boasting marble basins, comfortable beds, and personal butlers. The on-board kitchen has been designed with similar decadence and care — befitting a chef with nine Michelin stars to his name.
“It’s not just about what’s on the plate. We hope that, after dining on the Britannic Explorer, guests will feel a little more connected to the countryside.”
Chef Simon Rogers
“Of course, there are operational challenges,” says Rogan of fitting a restaurant-standard kitchen into a train carriage, “including the size of the prep areas, and the limited space for the front-of-house team to maneuver around the cabin. But we’ve thought about this carefully, and the dishes have been adapted so they work for the environment.”
There’s even a bar, with plush banquettes, artisanal gins, and herbal teas on offer. And, making sure Rogan’s vision for high-speed hospitality remains firmly on the rails, executive head chef Sven-Hanson Britt has been brought on board.
“We both share the same respect and appreciation for ingredients, for nature, and for a holistic understanding of hospitality,” says Rogan of his new appointment. “It’s not just about what’s on the plate. We hope that, after dining on the Britannic Explorer, guests will feel a little more connected to the countryside — whether that’s them thinking about an ingredient or just taking a moment to appreciate the beauty around them. That would be a win for us.”
The Britannic Explorer will debut in July 2025. Accommodation starts from $20,339 based on a double cabin, including a three-night itinerary, excursions, meals, wine, and alcoholic beverages.
