This year, the Spa Valley Railway at Tunbridge Wells will be serving fine 3-course Sunday Roast lunches while travelling on a steam train through the High Weald in Kent.

The “High Weald Belle” Sunday lunch trains will be running on 19th March, 2nd and 23rd April, 7th May, 23rd July, 27th August, 17th September and 29th October, and are the ideal place for family and friends to enjoy a delicious meal together.

Menus vary depending on the date of travel chosen, but all include a starter, main course, and a dessert. Each train will offer either Roast Beef, Roast Lamb, Roast Chicken, or Roast Pork, although not all four will be served on the same dates. Before they book, guests should check to ensure that they will be getting their favourite roast.

The High Weald Belle Sunday lunch trains will depart from Tunbridge Wells West at 12:55 pm and return at 15:10 pm, and the inclusive cost for Sunday lunch and a train journey is £60 per person. Drinks will also be available to purchase from the train’s bar, including tea, coffee, champagne, prosecco, wines, spirits, beers, ciders, lagers, and soft drinks will be available. The choice of menus is as follows:

19th March

• Starter
  Homemade smoked mackerel pate wrapped in smoked salmon served with fresh salad leaves, lemon vinaigrette and baguette.
• There is also a vegetarian option of cheese and tomato quiche served with fresh salad leaves, lemon vinaigrette and baguette.

Main Course

• Breast of roasted turkey with all the trimmings sausage wrapped in bacon, homemade stuffing, winter vegetables roasted potatoes, gravy and cranberry sauce.
• Vegetarian option of homemade aubergine, courgette, garlic cream cheese en croute served with leek and basil sauce.

Dessert

• Homemade chocolate brownie, chocolate strawberry and cream, or vegan/gluten-free option of cheesecake.

2nd April and 27th August

• Starter
  Homemade “Chefs Special” chicken and pork pâté served with fresh salad leaves, cucumber and onion relish and malted baguette.
• Vegetarian option of homemade vegetable pate topped with red onion and cucumber relish served with fresh salad leaves, vinaigrette and malted baguette.

Main Course

• Roast leg of lamb and apricot stuffing served with roast potatoes, seasonal vegetables and gravy.
• Vegetarian option: mushroom, butternut squash and chestnut en croute and stuffing served with roast potatoes, seasonal vegetables and tomato sauce.

Dessert

• Lemon and almond tart, or vegan/gluten-free option of cheesecake.

23rd April and 17th September

Starter

• Asparagus, cheddar, red onion and cherry tomato tart served with fresh salad leaves, horseradish mayonnaise and baguette.

Main Course

• Roast loin of pork, stuffing and crackling served with roast potatoes, seasonal vegetables and gravy.
• Vegetarian option of cauliflower and broccoli cheese bake served with roast potatoes, seasonal vegetables.

Dessert

• Homemade chocolate brownie and cream, or vegan/gluten-free option or cheesecake.

7th May

Starter

• Homemade smoked mackerel pate wrapped in smoked salmon served with fresh salad leaves, lemon vinaigrette and baguette.
• Vegetarian option of homemade houmous pate topped with red onion relish served with fresh vegetable batons, salad leaves, vinaigrette and baguette

Main Course

• Roast beef and Yorkshire pudding served with roast potatoes, seasonal vegetables and gravy.
• Vegetarian option red pepper stuffed with tomato rice and mint served with roast potatoes, seasonal vegetables and creamy mint sauce.

Dessert

• Chef’s meringue nests filled with clotted cream and fruits of the forest compote, or vegan/gluten-free option of cheesecake

23rd July and 29th October

Starter

• Salami, chorizo, mozzarella and walnuts with herb dressing served with fresh salad leaves and malted baguette.
• Vegetarian option of artichokes, pimento pepper, mozzarella and walnuts with a herb dressing served with fresh salad leaves and malted baguette.

Main Course

• Roast chicken breast, sausage and bacon and stuffing served with roast potatoes, seasonal vegetables and gravy.
• Vegetarian option of aubergine, courgette and tomato stack and stuffing with pastry topper served with roast potatoes, seasonal vegetables and tomato sauce.

Dessert

Homemade baked lemon cheesecake or vegan/gluten-free option of cheesecake,

Tickets can be booked online at www.spavalleyrailway.co.uk