The Pullman

The Pullman at Glenlo Abbey offers a truly unique dining experience with two carriages, including Leona from 1927, part of the original Orient Express. Leona travelled the Orient Express route, covering destinations like Istanbul, Monte Carlo-Nice, and St. Petersburg. It was also part of the Brighton Belle, a route frequented by famous personalities like Charlie Chaplin. In 1965, Leona played a significant role in Winston Churchill's funeral cortege, transporting his remains to St. Martins Church. Later, it featured in the 1974 film adaptation of Agatha Christie’s 'Murder on the Orient Express.' After serving as a restaurant in Essex, Leona, along with the 1954 carriage Linda, became part of The Pullman Restaurant at Glenlo, opening in 1998. In 2025, The Pullman underwent a full restoration which has preserved many of the carriages' original details, including the intricate wooden marquetry and the original brass light fittings. At its heart, The Pullman showcases time-honoured traditions in an elevated yet inviting space where food, drink, and atmosphere combine to create a transformative dining experience.

Craft is at the heart of every dish at The Pullman. Under the guidance of Head Chef Angelo Vagiotis, whose experience includes time at the renowned Noma in Denmark and the three-Michelin-starred Manresa in California, the menu is designed to honour the essence of each ingredient at its peak. Every element of the new tasting menu is designed to showcase the integrity of each ingredient, whether through slow fermentation, expert butchery, or delicate layering of flavours. “The menu emphasises the changing seasons and our close relationships with local food purveyors. At its heart, The Pullman showcases time-honoured traditions in an elevated yet inviting space where food, drink, and atmosphere combine to create a transformative dining experience.”

At The Pullman, every dish begins with the freshest, carefully selected ingredients, sourced from trusted local suppliers who share a commitment to quality and seasonality. Under the leadership of Head Chef Angelo Vagiotis, The Pullman is redefining its culinary identity with a deep commitment to the produce & craft. Angelo and his team take an ingredient-driven approach, focusing on technique, precision, and the artistry of cooking. The new seven-course tasting experience is a reflection of the land and sea, showcasing the finest produce through expert preparation, natural fermentation, and delicate layering of flavours. With a menu that evolves constantly, some dishes may appear for just one evening, ensuring that every plate captures a fleeting yet unforgettable moment in the season’s journey.