TRAVEL: Fine Line Dining

SPORTING Pullman regalia embroidered waistcoat, Service Leader, Jon Filby prepares the Penzance to Paddington train for lunch, laying silvery cutlery on white tablecloths. Meanwhile, Paul Tregillis, railwayman for 20 years (and chef for six) slices courgettes in his long, shiny galley. It is modestly but effectively equipped with grill, oven and a four-burner stove. These will garnish mains of a recently-re-launched menu series by celebrity fisherman and restaurateur, Mitch Tonks (in conjunction with Rail Gourmet). 

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