25, 26, March and 1 & 2 April 2017

In 2017 the railway celebrates 50 years since the formation of the charitable Trust (1967 - 2017) and to set the wheels in motion for this anniversary year, popular locomotive, Royal Scot, will steam in to the attraction and set off the new season in style.

Enjoy a steam hauled Pullman lunch service travelling through the stunning the North York Moors National Park and see iconic engine Royal Scot No. 46100 on both the outward and return journey.

Our Scottish themed Pullman lunch services will be steam hauled, running opposite to the Royal Scot services during the two weekends. Fares will include a three course lunch and a return journey from Grosmont to Pickering, departing at 13.20 and returning 16.05 (2 hours 45 minute journey).

Tickets for the Scottish themed Pullman lunch: Adults £65 and children £51

The Scottish themed Pullman Lunch will be hauled via a heritage steam locomotive NOT Royal Scot.

 

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Starter

  1. Traditional Scotch Broth: Scotch broth soup made with pearl barley, fresh root vegetables and stock
  2. Fan of melon served with Scottish raspberries and a minted crème fraiche
  3. Oak Smoked Scottish Salmon served with brown bread and butter, lemon, fresh dill and ground black pepper

Traditional bakery basket of white and wholemeal rolls will accompany your choice of starter

Main Course

  1. Prime roasted Aberdeen Angus sirloin served with traditional gravy or a whisky and green peppercorn sauce
  2. Chicken supreme served with poached asparagus spears and a tarragon and white wine sauce
  3. Vegetarian Haggis: Finely chopped vegetables, mushrooms, borlotti beans, lentils and oats bound together with vegetable stock and baked, accompanied with a hot tomato and sage sauce

All the above main courses are served with a variety of seasonal vegetables and potatoes topped with butter and fresh chopped parsley

Dessert or Cheese Board

  1. Drambuie Trifle: Layers of sponge, apricot jam and fruit soaked with Drambuie, topped with a creamy custard sauce and served with fresh whipped cream
  2. Butterscotch bread and butter pudding served with hot custard sauce or whipped cream
  3. Snow on the Moors: Layers of chocolate sponge sandwiched with heather honey cream and served with a white chocolate sauce, topped with a veil of mist
  4. Cheese Board serving three popular border cheeses accompanied with a nip of whisky, oatcakes and celery

Freshly brewed tea or coffee served with shortbread fingers and Pullman mint chocolates