James Sommerin partners with TfW to redefine train dining

James Sommerin, a renowned Welsh chef, has partnered with Transport for Wales (TfW) to elevate their First-Class dining experience.

About James 

He started working in kitchens at the age of 12, with a Saturday job at an Italian restaurant in Newport, South Wales.

He secured his first full-time position when he finished school at the Cwrt Bleddyn hotel near Usk, before moving to Scotland to work under Richard Lyth at the Farleyer House Hotel. 

While in Scotland, James met his now wife and business partner Louise, and after the couple had their first child (Georgia), they decided to make the move back to Wales.

In 2000, James was taken on as a sous-chef at The Crown at Whitebrook, situated south east of Monmouth.

Three years later, he was promoted to head chef and was awarded his first star in the Michelin Guide for Great Britain and Ireland in 2007; an accolade he and the team held onto until restaurant’s closure in 2013.

After the sudden closure of the Crown at Whitebrook, James and his wife opened Restaurant James Sommerin in Penarth in May 2014.

Within two years, Restaurant James Sommerin received multiple accolades, including a Michelin star in 2016 and AA Restaurant of the Year for Wales 2016-2017. 

Sadly, due to the pandemic, Restaurant James Sommerin closed its doors in the summer of 2020.

Determined to revive the business in Penarth, in August 2021, the Sommerins opened their new restaurant, Home. Less than six months later, it was awarded a star in the Michelin Guide for Great Britain and Ireland 2022.

The experience

The unique collaboration introduces a limited-edition menu, available for eight weeks starting 7 April 2025.

The service is available on selected First Class services between Cardiff and Holyhead, as well as Cardiff and Manchester.

Dishes include slow-braised Welsh feather blade of beef with caramelised shallot and Blaenafon cheddar crumb, seaweed egg custard with fresh crab and apple salad, and warm dark chocolate fondant with Merlyn and orange cream.

James said: "I’ve designed the entire food offering for the first-class service running from Manchester to Cardiff and Holyhead. It’s actually pretty cool — a really exciting project to be part of."

"It’s one of the very few dining cars left on any service, with onboard chefs properly cooking meals. We looked at what was possible and just wanted to create something really nice for passengers — good food done properly."

"We’re offering nice, seasonal dishes. Nothing too complicated or challenging, but really good food, elevated way above what they were doing before. It’s got a little stamp of what we’re about on the menu, without being too over the top."

"We’re using as much local produce as possible, Welsh goat’s cheese from Pant-ysgawn, Pembrokeshire potatoes, Celtic Pride beef, lava bread from Penclawdd, Wye Valley asparagus. It’s about celebrating amazing Welsh ingredients."

James likes to add his own personal touch of a feeling back home to his dishes, he added: "I think it’s amazing because it’s given us the opportunity to showcase fantastic Welsh produce and really elevate the dining experience onboard, using ingredients people might not expect to find on a train."

"Transport for Wales have just opened a brand-new development kitchen at Newport Station. It’s their own little product hub, where everything is made before being transported out onto the trains. It’s actually fantastic to see the investment going into it."

"The new menu launches on the 7th of April and will run for two months. I can’t wait — it’s been an amazing process already, from menu development to training sessions with the team of onboard chefs."

"We’ve worked really hard to keep the dishes simple but delicious — seasonal, local, and properly cooked. It’s not about being fancy for the sake of it, it’s about good food done well and giving passengers something to get excited about."

Written by Abi Kinsella

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