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This side has whitened out windows and door for Kitchen access although unlabelled on this model. Cat. L305325. Do visit my Flickr albums such as this one "BR Mk1 Crimson and Cream" - www.flickr.com/photos/johnpaddy22/albums/72177720308992323
Ok, so Sam's Trains might be proud of me if I start getting my bonnet full of bees out, but it has to be said that the black lining is not consistent... any advise to improve this without recking it welcome!
Cat. L305325.
Ps. adjoining brake van has had a coupling fitted this evening (18.5.25) but I overdid the glue... and misting can be seen which Sam would spot in seconds! I am going to give a light china clay white weathering effect though, so all will be well!!!
L305325 is a Mk1 RBR Restaurant Buffet in BR crimson & cream - M34642 (according to the Hattons (now Rails of Sheffield) database link here (www.hattons.co.uk/70597/lima_l305325_mk1_rbr_restaurant_b...)
Top is a Lima Restaurant Car M34642.
Below is a Mainline BSK W34820. Pair for £15!
Kent & East Sussex Railway Restaurant Car No. S1955 ‘Diana’ is stabled at Tenterden
Regio-Express von Chur nach St. Moritz
Following Nationalisation of the railways in 1948 under the aegis of the British Transport Commission the management of railway catering - buffets and restaurant cars - came under the control of one of the Executives set up under the Commission. This menu is issued by the Hotels Executive and is a template version designed to be overprinted for the relevant train and menu offering.
This menu is from the "Ivatt Atalnric Special" that was run by British Railways from London King's Cross to Doncaster and that was hauled by the last Atlantic locomotive designed by Henry Ivatt for the Great Northern Railway between 1902 and 1910. Hauling front line expresses for many years the class passed into LNER ownership at Grouping in 1923 and a few into British Railways ownership in 1948. The special was hauled by the last survivor 62822 and the designer's son, H.G. Ivatt, was on board. This is the 5/- (five shillings/25p) luncheon that was served on board along with the wine list.
Following Nationalisation of the railways in 1948 under the aegis of the British Transport Commission the management of railway catering - buffets and restaurant cars - came under the control of one of the Executives set up under the Commission. This menu is issued by the Hotels Executive and is a template version designed to be overprinted for the relevant train and menu offering.
This menu is from the "Ivatt Atalnric Special" that was run by British Railways from London King's Cross to Doncaster and that was hauled by the last Atlantic locomotive designed by Henry Ivatt for the Great Northern Railway between 1902 and 1910. Hauling front line expresses for many years the class passed into LNER ownership at Grouping in 1923 and a few into British Railways ownership in 1948. The special was hauled by the last survivor 62822 and the designer's son, H.G. Ivatt, was on board. This is the 5/- (five shillings/25p) luncheon that was served on board along with the wine list.
Recuerda que el coche Comedor te espera para comer o beber.
Miscellaneous railway artefacts
Miscellaneous railway artefacts
Miscellaneous railway artefacts
De sjieke, donkergekleurde Hoftrammm is een succesvolle "diner" tram. Deze komt niet vaak op de misschien wel meest industriële locatie van de stad Den Haag. Het contrast van deze tram met de diverse gebouwen van de Uniper centrale (oorspronkelijk uit 1906) is groot, en doet ergens aan Henegouwen denken..... 02-06-2024. Foto Erwin Voorhaar
The dining car of a SBB ICN of the second series, commissioned in 2004–2005. I feel a bit uneasy about with the unfixed chairs. The train has a maximum operating speed of 200 km/h, and I wouldn't want to sit here if it derailed. Switzerland, May 15, 2024. (1/2)
Mitropa - the Mitteleuropäische Schlafwagen- und Speisewagen Aktiengesellschaft (German for Central European Sleeping and Dining Cars Incorporated) was formed in 1916 and entered into business on 1 January 1917 and although, as described in this booklet, the company's aim was to "help, maintain and develop friendly and neighborly relations among the various countries" Mitropa, the name a contraction of the German "Mitteleuropa", was a child of war. The reality was that this was the state railways of the Central Powers taking over the sleeper car and railway dining facilities that had previously been run by the now enemy owned CIWL - Compagnie Internationale des Wagons-Lits.
Mitropa prospered in postwar years when it retained such facilities in Germany and Austria when CIWL returned to other 'lost' routes and operators. Mitropa services included some international routes such as into the Netherlands, Switzerland and Italy. The booklet notes that in recnet years (1928) they began to operate dining cars between St. Moritz and Tirano as well as, in 1929, on the Rhetian/Rhaetian Railway. The sleeping car and restaurant services, operated by a fleet of over 650 carriages, were maintained at various workshops and service depots including those at Berlin Falkensee, central kitchens in Berlin and Hamburg as well as central laundries at Berlin Lehrter Bahnhof.
The company also provided services to some shipping and ferry services and were moving into the new world of commercial aviation. This included the "Mitropa Airport Restaurant" at the Central Airport, Berlin, at Templehof. From 1928 Mitropa provided in-flight services for certain Lufthansa flights to Paris and London.
The booklet is tri-lingual and the cover is in the corporate burgundy-red and features the original version of the logo with the eagle-M that was designed by German graphic designer Karl Schulpig (1884 - 1948). Mitropa's services for the Deutsche Reichsbahn grew and faded in tandem with effects of World War Two and in post-war years Mitropa survived as the service provider for the East German railways, on rail and at stations, whilst DSG operated in West Germany and on Deutsche Bundesbahn's services. The company diversified into motorway service stations .Upon reunification and the subsequent 1994 merger of the railways to form Deutsche Bahn Mitropa again became the national service provider, until after making losses a restructured company became part of Compass in 2004 and the Mitropa name vanished in 2006.
These views are of the company's services, dining cars on the Bernina Railway in Switzerland and of the highest point for Mitropa services, at 2091m, the Mitropa station restaurant at Alp Grüm on the Railway. Diese Ansichten zeigen die Dienste des Unternehmens, Speisewagen auf der Berninabahn in der Schweiz und den höchsten Punkt für Mitropa-Dienste, auf 2091 m, das Bahnhofsrestaurant Mitropa auf der Alp Grüm an der Bahn.
The menu card from the Western Region of British Railway's "Royal Duchy" express train. It is not dated but carries the twin shield motif, designed by a "GM", found on other catering items from the train that appear to date from c.1960. For many years the Catering arm of the British Transport Commission, at the time the authority that oversaw British Railways, used high quality grpahic design for their advertiisng and publicity items.
The menu at 9/6 - nine shillings and sixpence - shows what you could dine on as you travelled between London Paddington station and the West Country.
The dining car of the Rhaetian Railway which is currently carried on certain trains to Arosa. Switzerland, January 21, 2024.
A British Railways menu and wine list card from the mid 1950s and of a style that would possibly have been slipped into menu folder. The design is similar in style to the work undertaken for the British Transport and British Railways catering and hotels division by the Curwen Press.
Today's luncheon includes some old favourites; Roast Mutton or Steak and Kidney Pie along with mashed swedes. On the wine list there's quite the choice; an aperitif perhaps and to finish a Port or a liqeuer?
A British Railways menu and wine list card from the mid 1950s and of a style that would possibly have been slipped into menu folder. The design is similar in style to the work undertaken for the British Transport and British Railways catering and hotels division by the Curwen Press.
Today's luncheon includes some old favourites; Roast Mutton or Steak and Kidney Pie along with mashed swedes. On the wine list there's quite the choice; an aperitif perhaps and to finish a Port or a liqeuer?
