Christian Wolmar is the author of British Rail, a new history published by Penguin, and writes a column for Rail magazine.
Stations, according to Simon Jenkins, are the forgotten part of the railway experience. People love the trains, the journey, the passing countryside, the leisurely pace and the locomotives, especially steam ones. The stations, however, have been rather ignored. Sure, the ubiquity of Prêt, Upper Crust and all those coffee chains on station concourses has made
As a child, I used to travel with my mother from London to Cannes, a journey that took slightly under 24 hours. The strangest part of the trip was the three or four hours in Paris, where the train trundled between the Gare du Nord and the Gare de Lyon along the Petite Ceinture, giving
Simon Bradley dates the demise of the on-board meal service to 1962, when Pullman services no longer offered croutons with the soup course. That may be a touch fanciful— there were other reasons for the decline, such as faster trains, cost cutting and the growth of fast food. Nevertheless, it is the type of anecdote
