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Author Topic: Port Perran/Trepol Bay  (Read 16382 times)

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Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #105 on: June 10, 2017, 12:25:28 pm »
Many thanks for a set of excellent photos. You had ideal sunlight, I see.

The ancient fish van, usually used for the samphire traffic between Trepol Bay and Cant Cove being out of traffic for axlebox repairs, an ER Fruit Van, which had arrived at Trepol Bay with a consignment for Prisk & Jones, Fruit & Veg merchants, has been 'borrowed' instead. Photos. of the train arriving at Cant Cove will be posted, soon. (The Breton head chef of "The Station Hotel" is highly appreciative of the superb quality of the samphire from the Trepol Bay area and will be preparing special fish dishes to accompany it.)

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #106 on: June 10, 2017, 07:15:59 pm »
The paint team at the CLPG workshop in the old goods shed at Port Perran have been working extremely hard.
The first 4 of the private owner wagons are rolled out of the yard by a pannier tank :

The first wagon is in the brand new livery of the Trepol Bay Timber Merchants followed by 2 vans in the green livery of Messrs Prisk and Jones (Fruit and Veg merchants) then a single van in the black of the Headland Brewery.
The restored Collett 0-6-0 in GWR livery is undergoing minor repairs to a leaking steam gland.
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #107 on: June 11, 2017, 07:15:42 am »
Thank you, Martin, for another excellent photo. of some very nicely painted goods stock. The livery of the timber merchants' wagon is an excellent choice of colour; however, the painters have yet to paint the inside walls. The CLPG (at Cant Cove and Penmayne) is looking forward to their SWB ex-ER sliding door spare parts vans having admired the prototype, last year, at Trepol Bay.

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #108 on: June 11, 2017, 09:18:03 am »
Thank you, Martin, for another excellent photo. of some very nicely painted goods stock. The livery of the timber merchants' wagon is an excellent choice of colour; however, the painters have yet to paint the inside walls. The CLPG (at Cant Cove and Penmayne) is looking forward to their SWB ex-ER sliding door spare parts vans having admired the prototype, last year, at Trepol Bay.
The spare parts vans are painted already. Just awaiting their signboards.
The open wagons will move on to Trepol Bay for interior painting.
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #109 on: June 11, 2017, 09:24:48 am »
Many thanks, Martin. That's excellent news. (Whilst I know you don't enjoy painting goods stock as much as I do, the photographed models look excellent.) With the continuing arrival of WR and SR motive power, the CLPG urgently requires mobile storage for spare parts. As a result of a series of contracts recently signed by the "Castle Estates" top salesman, Brandon Williams, for the supply of top quality timber, the new timber wagons will be rapidly placed in service across the country.

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #110 on: June 11, 2017, 07:32:17 pm »
News of the early season samphire harvest has travelled fast.
In the North West of England the inhabitants of the coastal towns around Morecambe Bay believe that the samphire grass growing in the bay to be the very best in Britain. A claim hotly disputed in Cornwall.
As a result, Cornish chefs issued a challenge to their Northern colleagues.
This had resulted in a wagonload of Morecambe samphire being despatched to Cornwall accompanied by half a dozen of the North Wests finest chefs.
The van plus carriage conveying the chefs is seen arriving at Trepol Bay having been detatched from a main line train at Wadebridge.
The train from Wadebridge is somewhat unusually hauled by a 94xx pannier:

Chefs from Cornwall and the Morecambe Bay area will be competing against each other at various local hotels and restaurants hoping to prove which area grows the finest samphire grass.
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #111 on: June 11, 2017, 07:35:01 pm »
Later the same evening a most unusual train passed through Trepol Bay hauled by two 4-6-0s , Manor and Grange, heading fronTruro towards Wadebridge.
Ex GW 4-6-0s are not unusual in the area but a double headed duo is an extreme rarity:


It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #112 on: June 11, 2017, 08:09:54 pm »
Thanks for two more excellent and very interesting photo. stories, Martin.

The long-standing rivalry between the 'French' head chefs of the "Railway Hotel" (Swiss-French, Michel Pronin), Trepol Bay and "The Railway Hotel" (Breton, Madern Pennec), Cant Cove is very well-known. However, in the face of a challenge from the Northwest, local rivalries are put aside. A series of elimination rounds are agreed hosted by the two top hotels with the Grand Final to be held in the Great Hall of Trevelver Castle and its adjoining Great Kitchen. However, the first round will be held in the "Railway Hotel", Trepol Bay, and already bets are being placed as to which of the two competing chefs will be eliminated.

There is much local speculation as to why a train from Truro to Wadebridge would be double-headed by a "Manor" in GWR livery and a recently transferred BR "Grange". The most popular suggestion is that it is connected with the Summer's program of special trains for visiting enthusiasts.
« Last Edit: June 16, 2017, 05:20:24 pm by Chris in Prague, Reason: Updated. »

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #113 on: June 11, 2017, 08:19:09 pm »
A team of 4 chefs has travelled down to Cornwall from the North West bringing finest quality samphire grass collected from Bolton-Le-Sands, the train having departed from Hest Bank, the nearest station .
The Head Chef, from the Bayside Hotel Morecambe, Wally Percival, is quietly confident of victory having triumphed  at the North of England Seafood Challenge competition last year with his dish of Hard Fried Dover Sole, new season potatoes, wilted butter steamed spinach and warmed samphire grass.
We await the results of the challenge in North Cornwall.
« Last Edit: June 11, 2017, 08:25:36 pm by port perran »
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Steamie+

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Re: Port Perran/Trepol Bay
« Reply #114 on: June 13, 2017, 09:33:48 am »
The challenge was taken up by the Head Chef Wally Percival because of the little phone call he had from the Head Chef at the “Railway Hotel” in Trepol Bay, a little argument ensured between the two old friends, who both trained under the Head Chef, François Dupont who was very famous at the exclusive Goring Hotel in Belgravia, across from Buckingham Palace. The old friends who talked about their times at the “Goring” with great affection and what they had got up too when training under François Dupont, had for some time been undecided on where the best Semphire was grown, so a bet was wagered on who had the best and Wally from the Bayside Hotel took up the challenge and asked some of his counterparts from around the Morecambe Bay area to help him.

So Alun Peacock from the little hotel nestled next to the Old Man in Coniston “TheYewdale” Ben Liversey from the “Bridge” at Swarthmore Hall” in Ulverston and the two Chefs from the “Mannings” a very nice exclusive hotel on the water edge at Windermere Head Chef, Patrice Laort and the very old friend of both Chefs from the Bayside Wally and the Chef from “The Yewdale” Alun.

All 5 Chefs made their way to the station at Hest Bank and went on the very early 04.37 to Manchester before changing for Cornwall.

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #115 on: June 13, 2017, 09:20:55 pm »
It appears that competition will be fierce.
Many locals in Cornwall believe that this season will be the best for some 25 years for the samphire grass. The combination of warmish weather and good periods of sunlight making for an extra sweetness in the early season shoots.
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Steamie+

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Re: Port Perran/Trepol Bay
« Reply #116 on: June 14, 2017, 07:53:55 am »
On their way down to Cornwall, Wally and Alun, the two old friends were contemplating over a few whiskey’s  on the challenge ahead, Wally was thinking about the Chef at the “Railway Hotel”  in Trepol Bay an very old friend of Wally’s, who he hasn’t seen for some 20 years, he was the Chef who inspired him to be a Chef, because has a child, Wally lost his Mother through illness and it was he who at the age of 14 did most of the cooking for the family, mainly because his father, who was a General Dealer, worked from early light until well into dark, he did this all his life even though he need not do it, has they were comfortably off and could afford housekeepers, they did the housework has a family, thats why Wally’s parents took all the family on their six week school holidays to the Lakes, though Wally’s Father always kept his eye open for a deal.
Wally thought about his friend from the Railway Hotel, Michel Pronin, who is very well regarded has being one of the very top Chef’s in the country and it will be hard to beat him, but Wally thought about it again and said to himself “I better stop drinking these and get my head around what i can come up with to try and beat Michel” then he heard Alun say another Wally, oh, okay just one more then Alun.....

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #117 on: June 15, 2017, 07:33:52 pm »
The two friends , Alun and Wally aren't big drinkers but Alun was well aware that the steward in the buffet car on the train, being Scottish, kept his bar extremely well stocked with single malt whisky.
The steward thoroughly recommended a Talisker Cask strength single malt at 57% proof. Alun, not being a student of single malts immediately ordered two large glasses.
Both chefs enjoyed the warm peaty flavour with notes of soft fruit and fresh chillies which was extremely smooth, drinkable and warming.
The whisky, together with the gentle rumbling of the train over the rail joints had a somewhat soporific effect on the two chefs who were due to leave the London bound express at Crewe for a connection to the South West.
The train left Crewe for Euston behind a Stanier pacific with a gentle snoring sound emanating from the chef's compartment.
Meanwhile, in Cornwall the chefs taking part in the contest were making final discreet and subtle amendments to their recipes.
« Last Edit: June 15, 2017, 09:05:44 pm by port perran »
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Offline port perran

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Re: Port Perran/Trepol Bay
« Reply #118 on: June 15, 2017, 08:14:44 pm »
The early evening local from Chacewater to Newquay (all stops) is normally formed of a 14XX with autocoach. This evening the autocoach was declared a failure before departure with a cracked wheel (detected by the local wheeltapper).  As a spare collett compsrtment carriage was lying in the siding at Chacewater it was hurriedly substituted  for the autocoach.
The rather unusual combination has just departed Port Perran :


Fifteen minutes later a pannier with local goods is seen leaving Perran Sands Halt, shortly to pass over the girder bridge spanning Penwinnick Creek :



« Last Edit: June 15, 2017, 08:16:28 pm by port perran »
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Port Perran:- Trepol Bay:-

Online cornish yorkie

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Re: Port Perran/Trepol Bay
« Reply #119 on: June 15, 2017, 09:47:38 pm »
 :hellosign: Very nice photos Martin, the second in monochrome really is special, thanks for sharing.
The two friends , Alun and Wally aren't big drinkers but Alun was well aware that the steward in the buffet car on the train, being Scottish, kept his bar extremely well stocked with single malt whisky.
The steward thoroughly recommended a Talisker Cask strength single malt at 57% proof. Alun, not being a student of single malts immediately ordered two large glasses.
Both chefs enjoyed the warm peaty flavour with notes of soft fruit and fresh chillies which was extremely smooth, drinkable and warming.
The whisky, together with the gentle rumbling of the train over the rail joints had a somewhat soporific effect on the two chefs who were due to leave the London bound express at Crewe for a connection to the South West.
The train left Crewe for Euston behind a Stanier pacific with a gentle snoring sound emanating from the chef's compartment.
Meanwhile, in Cornwall the chefs taking part in the contest were making final discreet and subtle amendments to their recipes.

  Hope Alun & Wally realise soon or it will be a very long way to Cornwall.
      regards Derek.

 

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