The British Pullman, A Belmond Train, England recently announced its latest culinary offering, the Celebrity Chef Dinner Series. The initiative launches with four journeys from April 18, each with a new menu designed by some of the United Kingdom’s most renowned Michelin-starred chefs, including Andrew Wong, Atul Kochhar, Phil Howard and Theo Randall.

© British Pullman, A Belmond Train, England

The evening of each journey will feature a seasonal, five-course tasting menu, complemented by a Champagne reception and sommelier-selected wines before ending with coffee, petit fours and a personal visit with the chef. Chef Theo Randall will open the series April 18.

“Having had the pleasure of cooking on the Pullman train, I am looking forward to returning. Being surrounded by the history and amazing stories from the likes of Laurence Olivier and Oscar Wilde, the thought of cooking in the British Pullman kitchen and stepping back in time to take in the sheer craftsmanship of these handmade antique carriages is an incredible feeling,” said Randall. “I will be cooking a unique menu which will feature the best springtime seasonal ingredients. This is going to be a very special day! I can’t wait.”

Randall is passionate about fresh, produce-driven Italian dishes. Chef Phil Howard joins the British Pullman kitchen May 22. A two-Michelin-starred chef for more than 17 years, Howard creates balanced French dishes.

© British Pullman, A Belmond Train, England

“I thrive on the challenge of working with new ingredients, exploring new cultures, and catering to new diners. However, one place I have never cooked on is a train, so it is only fitting that my first experience had to be the British Pullman train! My cooking is about finding the perfect harmony in simple flavors with perfect seasonality,” said Howard. “This train and its history are the perfect backdrop for that, and I look forward to meeting all the guests and seeing the light in their eyes as they savor each dish!”

Chef Andrew Wong transforms the train into a showcase of regional Chinese cuisine beginning June 13.

“Our cuisine celebrates three fundamental elements: the craft, cuisine, and table culture of China’s 3,000-year-old gastronomic heritage. In Britain, we are fortunate to have a rich history of Chinese cuisine, and my cooking aims to honor this by using local British ingredients combined with the techniques and artisanal skills passed down from our forefathers to bridge the two,” said Wong. “Many aspects of the train and the journey hold a significance for everyone in Britain, and it is a great pleasure to cook for the first time and share this cuisine within a setting that’s a historic part of British culture.”

For the final departure, Chef Atul Kochhar, known for the new wave in British Indian cuisine, creates the menu for the Oct. 24 departure.