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Author Topic: Port Perran/Trepol Bay  (Read 2149 times)

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Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #120 on: June 15, 2017, 10:07:16 pm »
Thanks, Derek. Many thanks, Martin, for the two excellent photos., and the continuation of the chef story. I hope to post more, tomorrow.
« Last Edit: June 16, 2017, 05:16:45 pm by Chris in Prague, Reason: Corrected. »

Offline Innovationgame

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Re: Port Perran/Trepol Bay
« Reply #121 on: June 16, 2017, 07:09:35 am »
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.
Oh! Mr Porter, what shal I do?
With kind regards
Laurence

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #122 on: June 16, 2017, 05:49:55 pm »
Despite instinctively uniting against the team of 4 chefs which had travelled down to Cornwall from the North West, it was not long before the Breton head chef of Cant Cove's "The Railway Hotel", Madern Pennec, reverted, as was his long-standing habit, to exaggeratingly disparaging the culinary abilities of his Swiss-French rival, Michel Pronin, of Trepol Bay's "Railway Hotel", specifically what would someone from land-locked Switzerland, unlike his sea-swept Britanny, know about preparing and cooking sea fish and samphire grass! The partisan locals, who are well-used to, and amused by, this vocal rivalry, made sure that Monsieur Pronin was quickly informed of Pennec's latest pronouncement.

Online port perran

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Re: Port Perran/Trepol Bay
« Reply #123 on: June 16, 2017, 09:05:05 pm »
I had a bit of a running session this evening so here are a couple of short videos taken at Trepol Bay.
First a short freight heading towards Wadebridge headed by a Standard 5 4-6-0 :
https://youtu.be/mIQNsH_VL_o
Next a passenger formed of Bulleid stock and headed by a D65XX diesel en-route non stop from Newquay to Truro  :
https://youtu.be/7Vwx3hQYRMI


It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Trepol Bay :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1392
Port Perran :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1004

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #124 on: June 17, 2017, 09:27:11 am »
Thank you for these two very nice videos, Martin. A fine variety of rolling stock.

Online port perran

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Re: Port Perran/Trepol Bay
« Reply #125 on: June 18, 2017, 08:30:50 pm »
Despite instinctively uniting against the team of 4 chefs which had travelled down to Cornwall from the North West, it was not long before the Breton head chef of Cant Cove's "The Railway Hotel", Madern Pennec, reverted, as was his long-standing habit, to exaggeratingly disparaging the culinary abilities of his Swiss-French rival, Michel Pronin, of Trepol Bay's "Railway Hotel", specifically what would someone from land-locked Switzerland, unlike his sea-swept Britanny, know about preparing and cooking sea fish and samphire grass! The partisan locals, who are well-used to, and amused by, this vocal rivalry, made sure that Monsieur Pronin was quickly informed of Pennec's latest pronouncement.
Unbeknown to Madern Penec, Michel Pronin had, in 1958, undertaken a seafood cookery course in Newquay unter the tutorship of the renowned seafood chef Richard Steinforth.
Pronin had shown immense talent during the six week course honing his new found skills at his own small fish restaurant at Yvert (in France) on the shores of Lake Geneva,
In 1961 Michel Pronin had returned to Cornwall and upon the recommendation of Steinforth had been appointed to the post of head chef at the Station Hotel in Trepol Bay.
Meanwhile.....the chefs travelling overnight from the North West awoke, somewhat startled at 6-00am in the morning as their train (which they should have left at Crewe) passed through Watford Junction. Heads were throbbing after one (or perhaps three) too many whiskys.
Thought turned, somewhat blurred in an alcoholic haze, of the competition in Cornwall in less than 36 hours. But in 49 minutes they would be at Euston, not Wadebridge as planned!
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Trepol Bay :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1392
Port Perran :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1004

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #126 on: Yesterday at 12:45:26 pm »
Just then a Travelling Ticket Inspector entered Alun and Wally's compartment to see if there were any tickets to take before the train arrived at Euston. Alun quickly explained their predicament. The Inspector quickly calculated the excess fare which Wally paid being given a paper receipt from the railwayman's pad.

"You'd best take the Northern line tube to Waterloo or, if you have heavy luggage, there is a London Transport red bus from outside Euston which will take you to Waterloo without having to climb any stairs. Go to the Waterloo ticket office and book your tickets to Wadebridge. You'll need seat and dining car reservations, too. Then look out for the letter sign under which to queue for your train. I often take my Missus and the kids to Trepol Bay, which is near Wadebridge, so I know the procedure well! It's quicker via London than Crewe and Bristol. Have a good journey!"

Alun and Wally thanked the Inspector and began gathering their luggage, together. "We'll take that 'bus, then," said Alun. "Good idea," replied his friend.

Soon they were at Euston station where they found a porter with a hand trolley ready to take them and their suitcases to the bus stop outside. The old station was being demolished to be replaced by a new building and the two friends were grateful to have a guide through the building site that the terminus had become.

Safely on board the bus with their cases, after paying the conductor, they settled down for the short journey to Waterloo station. Alighting, they carried their suitcases to the main ticket office and joined the queue. Leaving his friend, Wally went off to study the nearest timetable sheets for Wadebridge departures. Yawning, he saw that they should be able to catch the 7.30AM to Penmayne, arriving at Wadebridge at 2.02PM, where thy could catch a connecting train to Trepol Bay where they were booked into the "Station Hotel", along with the two other competing chefs from the Northwest who would be arriving later.

Rejoining his friend in the slowly moving queue for the 7.30AM departure, snaking across the concourse, Wally explained, "Sorry, Alun, the only seats left were in First Class, so I booked two adjoining seats but I managed to get luncheon tickets for the first sitting in the adjacent Restaurant Car which I was warned comes off at Exeter Central."

"That's OK, Wally. It will be good to have some space to stretch out on the over six-hour journey. You keep our place and I'll get us two mugs of tea and bacon sandwiches from that refreshment stall."

"Great idea."

Eventually, they reached the ticket barrier where they showed their tickets and reservations. They were informed that their seats were in the portion signed for Penmayne. Walking down the long train of dark green painted carriages, they found their carriage and the compartment with their seats.

"I was able to get us facing window seats," smiled Wally, as the two friends stowed their suitcases on their respective luggage racks before removing their jackets and hanging them on the hook on each side of the wide window. Alun opened the upper ventilator. The platform was crowded with people searching for the correct carriage in the multi-portioned train.

Finally, the last door was slammed shut on the packed train, the guard blew his whistle and a member of the station staff half-way down the long platform, signalled all was clear for departure to the driver leaning out of the left-hand side of the big green Pacific. He gave an acknowledging whistle and, with a minimum of slipping, the big loco. slowly got the long, heavy train under way. The two friends were on their way to Cornwall and the big competition!

Online port perran

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Re: Port Perran/Trepol Bay
« Reply #127 on: Yesterday at 04:59:49 pm »
The journey from Waterloo was, to the relief of the two chefs, uneventful, allowing the two of them to relax.
They were suitably impressed with the luncheon of crab bisque, pan fried dover sole with new potatoes and (interestingly) new season Cornish samphire. Washed down with a good quality  sauvignon blanc. Although in view of the previous nights excesses both men restricted themselves to one small glass each.
The train was hauled by a Merchant Navy from Waterloo changing engines at Salisbury for an air smoothed West Country Pacific. The train was worked forward  from Exeter to Wadebridge by an elderly T9 4-4-0.
After luncheon the two chefs began making notes in readiness for the dishes they would prepare for the first round of the competition the next day.
Meanwhile, in Cornwall, the chefs representing the Duchy were all practising their dishes and honing their skills. Indeed, Madern Prennec would , that very evening, be creating an extravagent meal for Lord and Lady Trevelver and various guests. Prennec was quietly confident that his creation would be enthusiatically received by his guests.
Meanwhile, at the Station Hotel Trepol Bay, Michel Pronin would prepare his "competition" meal for the local Lions Club, many of whom were well known for their culinary expertise and uncompromising reviews.
« Last Edit: Yesterday at 05:09:13 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 -
Trepol Bay :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1392
Port Perran :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1004

Online port perran

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Re: Port Perran/Trepol Bay
« Reply #128 on: Today at 04:27:57 pm »
Alun Peacock and Wally Percival finally arrived in Trepol Bay having had no time to practise their dishes for the semi finals of the competition.
Michel Pronin and Maddern Prennec were well aware of the lengthy and time consuming journey endured by their Northern opponents and as such were quietly confident of a Southern triumph.
The format of the semi final was that the four first choice chefs would be assisted by the other four chefs. Each team of two were to prepare a starter and main course focussing entirely on seafood.
Two teams, one each from North and South would progress to the final, to be held the following day at the Station Hotel, Cant Cove.
The two Northern teams were happy to work together knowing that one pair would go through but such was the rivalry between Prennec and Pronin that they were each determined to knock out the other.
At 7.15 sharp that evening the four teams started their preparations in front of a packed audience at the Station Hotel Trepol Bay.
It's you railway so build it as you want and run whatever you like. The only rule is - ENJOY :
My Layouts -
Trepol Bay :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1392
Port Perran :
http://www.ngaugeforum.co.uk/SMFN/index.php?action=media;sa=album;in=1004

 

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