The Royal Scotsman's restaurant has gained rightful acclaim as one of the finest in Britain - moving or still. Here, the fruits of Scotland's famous natural larder - salmon, shellfish, game and Aberdeen Angus beef - are all used with verve and imagination by our award winning chef.
Dining on The Royal Scotsman is an exquisite experience. Our fixed menus reflect the many seasonal changes and are consistently regarded as amongst the very finest in Britain.
The train's chefs create dishes to exacting standards despite the restricted space. Dining on board the beautifully decorated, mahogany-panelled dining room is an experience to savour with meals prepared with local ingredients, such as Scottish smoked salmon, and served with wine for all tastes.
Our extensive cellar provides a range of fine wines to accompany lunch and dinner, and we offer a fine range of liqueurs and malt whiskies. The choice of a full Scottish cooked breakfast or a continental breakfast is available every morning.
Both Dining Cars are beautifully decorated with rich mahogany panelling and luxurious fabrics. Victory provides sixteen elegant settings grouped in twos and fours, while Raven has larger tables for six or eight. This offers you the chance to make new friends with your fellow guests or simply enjoy the company of the one you're with.
Formal and Informal Dinners
There are formal and informal dinners aboard The Royal Scotsman, usually on alternate nights. For the formal dinners we encourage a tuxedo or kilt for gentleman and a cocktail dress or similar evening wear for ladies. For the informal dinners a jacket and tie is the norm for gentlemen, except at times of unusually hot weather.
Cuisine
With its game-rich glens, lush pastures cropped by Aberdeen Angus cattle and rivers home to wild salmon, it's not surprising that Scotland is known for flavoursome, quality cuisine. Not only is the country's beef exceptional, but the choice of other tasty meats includes grouse, pheasant and venison, all of which speak of mountains and forests where creatures roam free. The jagged coastline, with its islands and inlets, shelters a wealth of seafood including scallops, oysters, crabs and other shellfish, while further inland are the lochs and burns where trout and other freshwater fish swim. All of these are brought to table with local specialities from the fields – oatcakes, neeps and tatties (turnips and potatoes) – and followed up with delectable desserts that include delicious Dundee fruit cake and melt-in-the-mouth shortbreads.
There's nothing quite like a hearty Highland breakfast, especially when it's served aboard The Royal Scotsman train. Succulent kippers, potato scones and a steaming bowl of porridge get the day off to a warming start. Admire the picturesque surroundings as you take lunch. A bowl of lightly steamed mussels by a romantic harbour or vegetable-rich Scotch broth in a cosy inn are the perfect preparation for a whisky-tasting session or exploring an ancient castle with the laird. Aboard the train, a lunch might start with lightly seared salmon, in preparation for the wicked sticky toffee pudding to come. Dishes are served as the train passes the dramatic landscapes that supply them: fields of barley, open seas with fishing boats, streams tumbling down from misty mountains.
As evening falls, the train's grand formal dinner is a highlight of any journey. Guests are invited to dress the part and are welcomed to the bar and dining cars where they can enjoy an aperitif. Once seated at softly lit tables, the menu might begin with a warm pigeon salad accompanied by blackcurrant dressing, continue with spiced roast halibut and conclude with vanilla apple mousse. For while the ingredients of Scottish cooking are wholesome, fresh-from-the-fields produce, the ways in which they are prepared are as innovative as one would expect of a nation long accustomed to welcoming visitors to its shores.
Sample Menus
Lunch
Chicken and langoustine salad with baby squash and queen scallops
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Bitter chocolate tart with kumquat marmalade
Dinner
Seared scallops with sauce vierge
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Roast loin of lamb with wild mushrooms and truffle risotto
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Iced hazelnut parfait with raspberry coulis
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There is a fixed menu for each meal, but do request an alternative if the posted menu does not suit you. Special diets can be arranged with the Chef on board - just advise us in advance.
