Without doubt railways and refreshments seem to go hand in hand, be it in the movies - Murder on the Orient Express and The Titfield Thunderbolt, just two of hundreds of examples; or the perceived concept of wealth engendered by the vision of travelling at speed while enjoying a meal in luxurious dining cars, waited on hand and foot by smartly dressed staff, fully trained in silver service. On the other hand, perhaps it is the commuter burger, the sandwich trolley or the often unfair press and media coverage that comes to mind, the British Rail sandwich a memorable victim! Here at last is a book that takes the subject apart and traces the history of the railways love affair with food. Chris de Winter-Hebron takes us back to the very earliest days of the railways and we embark on a journey through the development of on-train catering. From the days of bread and cheese up to the microwave wizardry now served on our main line expresses and rural cross country services. We are taken behind the scenes to discover The Pullman Car Company is a famous example of a concept that started in the USA but over time became a major undertaking here in the UK. With the growth in world travel and the ease with which we can reach Europe via the Channel Tunnel, train catering is very much a growing business. On train catering is now expanding in both volume and diversity to meet the culinary requirements of todays busy and fast moving customerChris de Winter-Hebron was born in Aylesbury but now retired, he lives in North Norfolk. An academic for most of his career, he took early retirement from this field to set up an International Conferencing Consultancy in 1987. He now divides his time between writing, dining and gardening.