Virgin Trains

Chuffed to bits with their win - 2010 Food Caterers Winner - Virgin Trains have been on track, working non-stop, steaming ahead even… sorry, getting a bit carried away with the railway puns, so let’s just say, Virgin Trains started work over three years ago with plans to revolutionise their on-board catering. And they’ve not reached the end of the line yet… oops!

There have been improvements right across the range of products they offer and in First Class, passengers are offered a breakfast containing bacon and sausages from only free-range or outdoor-reared pigs and British free range eggs, whether it’s fried or scrambled eggs on the menu – or even egg in a sandwich or as an ingredient used in mayonnaise or in cakes and muffins.

All cheeses are British, fruit and vegetables are seasonal and locally sourced wherever possible – and where it’s not, like bananas for instance, they support organisations such as Fairtrade, which is also where all their hot drinks, sugar and sprinkling chocolate are sourced.

Nic Cuthbertson, Virgin Trains’ product development and purchasing manager told Good Things: “We’ve spent months finding the highest quality ingredients from the highest quality producers. We have completely moved away from any product that is intensively farmed - selecting products which really comes through in the taste.”

You see, there is light at the end of the tunnel…

The perfect bacon sarnie?

Here’s a topic destined to divide even the most tranquil breakfast table. How to create the perfect bacon sandwich, or sarnie in popular parlance. The truth is there probably isn’t a perfect bacon sarnie, but we think this simple recipe is unlikely to disappoint.

Bacon: Higher welfare essential. RSPCA Freedom Food labelled best and unsmoked back bacon recommended. Do not trim the fat, it helps keep the all-important flavour and crispness. Don’t choose slices that are too thick, they won’t go crisp easily.

Cooking: Grill, don’t fry or microwave (unless you really only have one minute to make it and really don’t care if your bacon is a little on the limp side!). Grill on a medium heat for just a few minutes either side, until slightly crisp but not burnt (or the bacon will become leathery and tasteless).

Bread: Soft, fresh bread or large fresh rolls are best – with rolls, you might want to lightly toast the open side to create a slightly different texture.

Butter: Use real butter, not margarine – enough said.

Serving: Hot. Accompanied with tomato or brown sauce (always have both options available – never mix the two, it’s probably against the law in some countries). Should only be served with tea (plenty of sugar available for tradesmen) – coffee simply doesn't work, unless it’s after 11am.

There you have it. Enjoy.

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