Eurostar has introduced a new summer menu for Premier passengers. It was created by Jeremy Chan, Jessica Prealpato and Honey Spencer, whose October debut resulted in Eurostar winning the Best for Onboard Catering Innovation category in the 2025 Onboard Hospitality Awards.
The summer menu was developed in response to customer feedback and following a survey in May and will be available into the early autumn.
The starters and main courses have been created by Jeremy Chan, Eurostar Premier Head Chef, who holds two Michelin stars for the restaurant Iyoki in London.
It features light, vibrant dishes that highlight Chan’s signature flavour combinations and is made using ingredients sourced from across the Eurostar network.
Passengers travelling in Eurostar’s Premium class can look forward to dishes including baked salmon, grilled red peppers and aubergine, red pepper sauce and marinated spinach. Peppered green bean salad, spiced tomato, pepper and caper sauce, potatoes and black olives is also on the menu.
Jessica Prealpato, Eurostar Premier’s Pastry Chef, dessert menu uses seasonal ingredients with bright, tangy notes to reimagine summer favourites. It includes a raspberry and tarragon tartlet as well as a peach, apricot and sweet clover baba.
Honey Spencer, Eurostar’s Head Sommelier, has added four new wines to the Premier wine list. The selection includes bottles sourced from across France, including a fruity organic rosé from Domaine de la Dourbie in the Languedoc region.
Florent Laurandel, Head of Ground and Onboard Services at Eurostar, said: “We’re excited to be launching our first summer menu with Jeremy, Jessica and Honey. We’ve worked closely behind the scenes, taking on feedback from our Premier customers, to create something special – with sustainability and locally sourced ingredients at its heart.”
