East Coast Joint Stock (UK) - Kitchen Carriage Nr. 199 (Birmingham Railway & Carriage Works)
The East Coast railway route runs from London’s Kings Cross northwards through Peterborough, Doncaster, York, Newcastle and Edinburgh (Waverley) to Perth. Each railway company along the route used their own locomotives to take the through trains along their section of the line. Over time other destinations were added, such as Glasgow and Aberdeen
Starting in 1861, the companies cooperated with each other to form a rolling stock organization called East Coast Joint Stock. Initially the carriages were lettered “East Coast” and later “ECJS”. The joint owners of ECJS were the Great Northern Railway (GNR), North Eastern Railway (NER) and North British Railway (NBR)
As of 1st January 1923, each of the joint owners of ECJS became part of the London & North Eastern Railway, so ECJS ceased to exist as a separate organization and the stock was lettered “LNER” when it next visited the paint shop at one of the LNER carriage workshops
There were two competitors to the ECJS. One was the West Coast Joint Stock (WCJS), joint between the London & North Western Railway (LNWR) and the Caledonian Railway (CR). The other was the Midland & North British, which reflects joint ownership by the Midland Railway and the North British Railway. This was during the “Railway Race to the North”, when the West Coast and East Coast services were both accelerated in the hope of winning the business. The operating costs of doing this increased to the point where the services were fast but ceased to be commercially viable to the point that the operators agreed to a truce
THE NEW EAST COAST DINING CAR TRAINS
we publish an illustration of one of the four new dining car trains just completed for the London and Edinburgh service by the East Coast route. Each train will consist of the following vehicles: (1) Guard's van, (2) first class corridor carriage, (3) first class dining saloon, (4) kitchen carriage, (5) third class dining saloon, (6) two third class corridor carriages, and (7) brake van
The whole of the carriages, with the exceptton of the brake vans, will be connected by covered gangways, so that there will be communication throughout the train, the kitchen car forming the division between the first and third class passengers. Two trains will be regularly used for this service, and will run at the scheduled times, the other two trains being kept as duplicate or spare stock.
The underframes of the third class dining saloons are made of teak and of heavy scantlings. The body is divided into four compartments, the whole of the framing and outside panels being of teak. The communication between the carriages consists of galvanised sheet iron gangways, panelled and fitted with glass windows, rubber bellows fixed on the ends of saloon. The doors in the carriage entrance to the gangway are of teak, panelled, and hung with three brass hinges, and fitted with special handles and catches. Each carriage is fitted with both the Westingbouse and the vacuum brake, and the heating arrangements are similar to those used by the Midland Railway. The carriages will be lighted with oil gas. The wheels are made with teak centers. The whole have been made from the designs and specifications prepared under the supervision of the locomotive superintendent, Mr. Wilson Worsdell
The third class dining and corridor carriages have been made by the Oldbury Railway Carriage and Wagon Company, the kitchen carriages by the Birmingham Railway Carriage and Wagon Company, the first class dining saloon by the Lancaster Carriage and Wagon Company, and the brake vans by Messrs. Craven Brothers
It is intended to serve dinner in the down train on leaving York, and in the up train on leaving Darlington. The charge for dinner in the first class dining car will be Ss. 6d. The dinner menu is similar to that provided in the Great Northern dining car now running between London and Leeds, consisting of soup, fish, entre, vegetable, sweets, and cheese. In the third class dining car a half crown dinner will be served, as well as the full Ss. 6d. dinner. Luncheons will be served between King's Cross and Doncaster in the down train, and between Edinburgh and Newcastle in the up train, at 2s. per passenger, and passengers will be able to obtain at any time a pot of tea or coffee and bread and butter, at a charge of 6d. Each of the dining cars will accommodate twenty-four persons at one time. The provision of the dinners will be carried out under the superintendence of Mrs. Meyer, the caterer at King's Cross Hotel and refreshment rooms
Illustration by John Swain for "The Engineer" 30 June 1893
East Coast Joint Stock (UK) - Kitchen Carriage Nr. 199 (Birmingham Railway & Carriage Works)
The East Coast railway route runs from London’s Kings Cross northwards through Peterborough, Doncaster, York, Newcastle and Edinburgh (Waverley) to Perth. Each railway company along the route used their own locomotives to take the through trains along their section of the line. Over time other destinations were added, such as Glasgow and Aberdeen
Starting in 1861, the companies cooperated with each other to form a rolling stock organization called East Coast Joint Stock. Initially the carriages were lettered “East Coast” and later “ECJS”. The joint owners of ECJS were the Great Northern Railway (GNR), North Eastern Railway (NER) and North British Railway (NBR)
As of 1st January 1923, each of the joint owners of ECJS became part of the London & North Eastern Railway, so ECJS ceased to exist as a separate organization and the stock was lettered “LNER” when it next visited the paint shop at one of the LNER carriage workshops
There were two competitors to the ECJS. One was the West Coast Joint Stock (WCJS), joint between the London & North Western Railway (LNWR) and the Caledonian Railway (CR). The other was the Midland & North British, which reflects joint ownership by the Midland Railway and the North British Railway. This was during the “Railway Race to the North”, when the West Coast and East Coast services were both accelerated in the hope of winning the business. The operating costs of doing this increased to the point where the services were fast but ceased to be commercially viable to the point that the operators agreed to a truce
THE NEW EAST COAST DINING CAR TRAINS
we publish an illustration of one of the four new dining car trains just completed for the London and Edinburgh service by the East Coast route. Each train will consist of the following vehicles: (1) Guard's van, (2) first class corridor carriage, (3) first class dining saloon, (4) kitchen carriage, (5) third class dining saloon, (6) two third class corridor carriages, and (7) brake van
The whole of the carriages, with the exceptton of the brake vans, will be connected by covered gangways, so that there will be communication throughout the train, the kitchen car forming the division between the first and third class passengers. Two trains will be regularly used for this service, and will run at the scheduled times, the other two trains being kept as duplicate or spare stock.
The underframes of the third class dining saloons are made of teak and of heavy scantlings. The body is divided into four compartments, the whole of the framing and outside panels being of teak. The communication between the carriages consists of galvanised sheet iron gangways, panelled and fitted with glass windows, rubber bellows fixed on the ends of saloon. The doors in the carriage entrance to the gangway are of teak, panelled, and hung with three brass hinges, and fitted with special handles and catches. Each carriage is fitted with both the Westingbouse and the vacuum brake, and the heating arrangements are similar to those used by the Midland Railway. The carriages will be lighted with oil gas. The wheels are made with teak centers. The whole have been made from the designs and specifications prepared under the supervision of the locomotive superintendent, Mr. Wilson Worsdell
The third class dining and corridor carriages have been made by the Oldbury Railway Carriage and Wagon Company, the kitchen carriages by the Birmingham Railway Carriage and Wagon Company, the first class dining saloon by the Lancaster Carriage and Wagon Company, and the brake vans by Messrs. Craven Brothers
It is intended to serve dinner in the down train on leaving York, and in the up train on leaving Darlington. The charge for dinner in the first class dining car will be Ss. 6d. The dinner menu is similar to that provided in the Great Northern dining car now running between London and Leeds, consisting of soup, fish, entre, vegetable, sweets, and cheese. In the third class dining car a half crown dinner will be served, as well as the full Ss. 6d. dinner. Luncheons will be served between King's Cross and Doncaster in the down train, and between Edinburgh and Newcastle in the up train, at 2s. per passenger, and passengers will be able to obtain at any time a pot of tea or coffee and bread and butter, at a charge of 6d. Each of the dining cars will accommodate twenty-four persons at one time. The provision of the dinners will be carried out under the superintendence of Mrs. Meyer, the caterer at King's Cross Hotel and refreshment rooms
Illustration by John Swain for "The Engineer" 30 June 1893