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Author Topic: Port Perran/Trepol Bay  (Read 16277 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. »

Online 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 five chefs who were to travel 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.
« Last Edit: July 01, 2017, 09:15:12 pm by Chris in Prague, Reason: Corrected. »

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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 -
Port Perran:- Trepol Bay:-

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.

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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 -
Port Perran:- Trepol Bay:-

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #126 on: June 24, 2017, 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 three other chefs from the Northwest who would be arriving later on the overnight Manchester to Penzance train.

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!
« Last Edit: July 01, 2017, 09:20:13 pm by Chris in Prague, Reason: Corrected. »

Online port perran

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Re: Port Perran/Trepol Bay
« Reply #127 on: June 24, 2017, 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: June 24, 2017, 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 -
Port Perran:- Trepol Bay:-

Online port perran

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Re: Port Perran/Trepol Bay
« Reply #128 on: June 25, 2017, 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 -
Port Perran:- Trepol Bay:-

Online port perran

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Re: Port Perran/Trepol Bay
« Reply #129 on: June 25, 2017, 04:57:24 pm »
The partisan locals were very much hoping for a Cornish victory in the competition but the Master of Ceremonies reminded the crowd and participants that the original aim of the competition was to determine whether it was the samphire of the North West or that of Cornwall would prove the better.
However, such was the rivalry amongst the participants that they saw it as an occasion to prove who was the master chef. The Master of Ceremonies was no less than Hughie Green, a well known TV celebrity and local resident. He reminded all concerned that each course must include Samphire from either The North West or Cornwall. As the northern samphire was carried to Cornwall by train it was , of course, two days old. In order to ensure fairness it was agreed therefore that the Cornish samphire must also be cut two days ago.
The competition was just beginning when Sgt Tom Dickinson, who was present just in case of any trouble caused by excess alcohol consumption, noticed a shady looking character enter the room by a back door carrying a rather scruffy looking plastic bag.......
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 port perran

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Re: Port Perran/Trepol Bay
« Reply #130 on: June 25, 2017, 05:17:08 pm »
At exactly the same moment Sarge Dickinson spied two well known locals at the bar, namely the local vagabonds known as the apoldory brothers. Dickinson had "nicked" the Poldorys for minor transgressions in the past but had a healthy respect for the villainous pair. Realising that the Poldorys knew everyone locally, Dickinson says to Alan Poldory " Who is that chap with the bag by the rear door?"
"Oh that's Alf Harris, local bait digger who works the Hayle harbour area. Up to no good I'd wager" replied Alan Poldory.
"Hayle estuary is where the prize samphire is grown if I'm not mistaken" mused Sgt Dickinson. Hmmmm......he thought to himself...........
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 NeMo

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Re: Port Perran/Trepol Bay
« Reply #131 on: June 25, 2017, 05:26:13 pm »
Red in the Guardian the other day about a certain celebrity chef who isn't universally loved by the inhabitants of the Cornish fishing village where he runs his seafood restaurant empire. Chief among their complaints are the fact he doesn't buy local fish and that his restaurant are much too expensive for the locals to use, instead catering to the visiting city folk with expense accounts and holiday homes.

Interested to know how Madern Pennec and Michel Pronin get along with the locals?

Are there simmering undertones of class war in Trepol Bay? Do the railway tracks divide the haves from the have-nots? Or is the pan-European brotherhood of the gastronome something that binds the locals together in an appreciation for all things fruits-de-mer?

Cheers, NeMo

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #132 on: June 25, 2017, 05:42:05 pm »
The Poldory brothers had also noted the advertising handbill carefully and prominently placed by Susan Tregowan, some weeks before, on the hotel guests’ noticeboard at the "Clifftop Hotel", and, despite, the expectation of a hostile reaction to their presence, could not resist returning to Trepol Bay as Alan had a plan to make some easy money . . . despite his younger brother's considerable misgivings.

It had been a difficult journey, in the summer heat, involving a three-mile walk to the nearest stop, Mithian Halt, and then a long wait for the twin diesel railcar train on the platform at the bottom of a cutting. Both brothers had been looking forward to a pint (or three) of "Summer Lightning" nice and cool from being handpumped from the cask in the deep stone cellar.

Susan Tregowan, once the brothers had left the hotel by its back entrance, already knew where they were bound for as she had heard them discussing the notice and the BR train timetable pinned on an adjoining notice board and, as soon as the hotel's owner-manager had left his office to enjoy a cigar in the back garden, had quickly called DI Rule and left a coded message to inform him that all three suspects were away.

Meanwhile, DCI Snapper had spent the afternoon sitting in Trevelver Castle Library repeatedly going over things in his mind, until it was time to depart for Trepol Bay, too.
« Last Edit: July 02, 2017, 03:05:07 pm by Chris in Prague, Reason: Updated. »

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #133 on: June 25, 2017, 06:29:00 pm »
As arranged, as DCI Snapper, in his disguise as an eccentric ornithologist, left Trepol Bay station, DI Rule, now also in disguise, met him for the very short walk to the "Station Hotel" and their reserved seats. At the very least, Snapper reflected, he had an excellent meal to look forward to with carefully chosen wines to accompany each course.

However, what he (and he knew also his colleague) were looking forward to most, were several cool pints of Headland Brewery 'Summer Lightning' Ale. Rule had arranged for the two men to be let in early to ensure that they had exactly the reserved seats that they needed to observe their suspect.

As they entered the empty restaurant, where the final finishing touches were being given to the table settings, and gave their false names to the elderly waitress standing in the door with a checklist on a clipboard, to their considerable surprise, she lent forward and whispered in Rule's ear, "don't worry I won't tell a soul but I always recognise an ex-pupil of mine. Two cool pints of "Summer Lightning" are on their way, gentlemen. Let me show you to your reserved seats."

As they were seated, Rule remembered who their waitress was, his former primary school teacher, Miss Penryn and thanked her by name. He then also recalled that one of her daughters worked at the hotel as the bar manager.
« Last Edit: June 25, 2017, 06:44:21 pm by Chris in Prague, Reason: Updated. »

Offline Chris in Prague

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Re: Port Perran/Trepol Bay
« Reply #134 on: June 25, 2017, 07:37:25 pm »
With most of the ground floor of the "Station Hotel"'s public areas taken up by reserved tables, the regulars were clustered in and outside the small back bar. Fortunately, it was another lovely summer evening.

Some old tables and chairs had been set up on the paved area under the shade of "Headland Brewery" branded sunshades, a very recent innovation introduced by the advertising firm of Trevelver and Guillou (Wadebridge and London), alias our good friends, leading "Chelsea Girls", Sylvia and Eli who help local companies with advertising, branding, and marketing advice.

Sgt Tom Dickinson had taken up position in a battered old armchair sited so that he could observe the assembled drinkers clustered around the narrow entrance to the hotel's back bar. A glass of cool ginger beer, placed next to his helmet on a wobbly little wooden table, was keeping the policeman refreshed. Dickinson knew that some of the more excitable regulars were not altogether happy at being banished to the hotel's rear. However, his principal concern was the two infamous Poldory brothers who, arriving hot and sweaty, had downed several pints of "Summer Lightning" in quick succession and did not look like stopping. Not a wise decision, the local bobby knew.

Soon after the Poldorys had returned inside for their third pint, a small dishevelled boy, who the sergeant knew belonged to one of Trepol Bay's poorest families, arrived and stood, hesitantly, next to the dustbins that stood at the end of the narrow passageway that went around the back of the hotel. Seeing the boy, Alan had smiled and beckoned him over then taken him out of earshot. After a short exchange of words, the boy had then run past Dickinson with a broad grin, down the passageway and away. The sergeant sighed, Alan was definitely up to something but what? Draining his ginger beer, he replaced his helmet and walked through the open back door into the hotel where, out of sight, he stopped to scribble a note on his notepad.

Seeing Miss Penryn bustling towards the kitchen, he went up to her and passed her his neatly folded note with whispered instructions to give it to the younger of the two carefully described guests sitting at a particular table. The retired teacher smiled and confirmed that she knew exactly who the sergeant meant and bustled off.

Satisfied that Rule would be notified that the Poldorys were present round the back and up to no good, the policeman went to the back bar to order another ginger beer before resuming his seat outside. It was then that he noticed a shady looking character come around the corner and, passing by him, enter the hotel back door carrying a rather scruffy looking plastic bag. After carefully checking the mood of the crowd of drinkers, the policeman, his helmet under his arm, followed the man carrying the bag in through the back door and along the corridor leading to the front of the hotel where all the rooms were taken up by the chefs' competition.
« Last Edit: June 26, 2017, 06:04:05 pm by Chris in Prague, Reason: Updated. »

 

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