This is the latest news from St Pancras International…

Monday 22 December 2014

Matthew Fort’s Top Turkey Tips

Nervous about cooking Christmas lunch this year? Fear not, Matthew Fort, the station’s very own food curator, is here with his personal guide to cooking the perfect turkey!

The first thing to bear in mind is timings! Timings will vary significantly depended on the size of your bird, set your oven to 170C / 325F / Gas 3 and then use the below as a guide. Remember, it always better to cook it that little bit longer if you are unsure.

5.5–7kg - around 4 hours

7–9kg - around  5 hours

9–12kg - around 6 hours

Here are a few more great insider tips to consider:

  •          Take turkey out of fridge the night before
  •          Take out the breast bone before roasting
  •          Turkey will cook better and more evenly unstuffed. And stuffing will taste better for not being in turkey
  •          Cover turkey with foil to stop it burning/drying out until 40 minutes from end of cooking
  •          Rotate turkey while roasting. The legs take longer to cook through, so place turkey on one side and then other; the breast down and finally breast up
  •          Baste every 20 minutes or so
  •          Rest the turkey for  at least 40 minute at the end of roasting
  •          Make stock from giblets and add to degreased pan at end of roasting to make gravy

Now all you’ve got to worry about is the sprouts!

Thursday 18 December 2014

Scottish football fans travel to Belgium for ‘Christmas Truce’ match

A group of Scottish football fans, including some former Scotland Homeless World Cup players, today travelled through the station and took the Eurostar to Belgium to take part in a unique football tournament to commemorate the ‘Christmas Truce’ football match.

 

The original football match took place during Christmas Day in 1914, and soldiers from England, Germany, France, Wales, Ireland, Scotland and Northern Ireland laid down their arms, distributed gifts and played football at various sites along the frontline in no man's land prompting a little timeout from a global conflict.

Wednesday 17 December 2014

Matthew Fort’s Top Christmas Food Picks

Matthew Fort’s Top Christmas Food Picks Part 3

As promised, we are now releasing the next three highlights from Matthew Fort's top Christmas food picks which can be purchased from the finest food outlets in the station:

Organic Speculoos Spread, Le Pain Quotidien
It may look like peanut butter and smell like peanut butter, but Speculoos is even more easy going and far nicer. A Belgian treat flavoured with cinnamon, ginger and nutmeg and made of crushed and creamed caramel Speculoos spiced biscuits. Ideal spooned onto toast or straight into the mouth.

Clemente In Camica 300g, £16.95, Carluccio's
Dark chocolate covered Clementine’s. It might not count as one of your five-a-day but it’ll definitely do you good by providing pure happiness.

Marron Glace, Individual Chocolates, Godiva
A staple of the Fort Christmas table since the dawn of time. It’s that vanilla sugar gloss combined with the nutty, crumbly chestnut that does it for me. A luxurious alternative to the inevitable chocolates.

For more shopping inspiration, check out the station's Christmas Gift Guide.

Tuesday 16 December 2014

Pixie wows commuters in charity rush hour performance

The extremely talented Pixie Lott this morning graced the Grand Terrace of the station to serenade commuters with a choir of local primary school children from Copenhagen Primary.

The stunning performance was in aid of charity, Penny for London, a world-first in charitable giving, devised by the Mayor’s Fund for London, that provides a new, easy way for people to make small charity donations, as little as a penny, by harnessing the huge potential of contactless payments.

Pixie’s performance formed part of the station’s varied Christmas music programme that runs throughout December!

Friday 12 December 2014

Matthew Fort’s Top Christmas Food Picks

Matthew Fort’s Top Christmas Food Picks Part 2

As promised, we are now releasing the next three highlights from Matthew Fort's top Christmas food picks which can be purchased from the finest food outlets in the station:

Let’s Eat Meat by Tom Parker Bowles, Hatchards
For life after Christmas: lots of terrific globetrotting meat recipes to use up all that turkey and ham. Tom Parker Bowles' book is designed to stir the imagination and the tastebuds.

Fortnum's Christmas Pudding Madeira Half Bottle, Barbeito, £14.50
This is the classy Christmas tipple of the real connoisseur – suave, sexy, subtle and slipping down very easily. Perfect with Christmas pudding or simply on its own at any time of day.

Melrose and Morgan Christmas Cake, £4.95, Sourced Market
Made with whole almonds, apricots, cranberries – all drip fed Temperley’s Somerset Cider Brandy that has been aged for 3 months. Finished off with marzipan and homemade fondant icing. All gone in two mouthfuls.

Thursday 11 December 2014

Who’s the coolest kid in town?

The Beano exhibition at the station has been such a success that we are now on the hunt for a Children’s Entertainment Director in time for the busy festive shopping season.

The job opportunity, open to 6–12 year olds only, has been created following the huge level of interest that The Beano takeover has attracted since it came into the station in October. We want the new entertainment director to launch new activities to keep children amused while their parents are shopping. A few of the characteristics we’re looking for are: fun, cool, mischievous, enthusiastic, creative and friendly!

With Christmas just around the corner, the Entertainment Director will start as soon as possible but, of course, only when all school work and homework have been completed!

Friday 05 December 2014

Tis the season for Cinnamoney Spiced Wine

The Christmas season is well and truly upon us which means Searcys Restaurant & Champagne Bar has revealed its latest festive fancy, the most expensive mulled wine in the UK, Cinnamoney Spiced Wine.

The drink, which costs £60 per glass, is made to order and has been specially developed by the bar’s senior mixologists and the station’s food curator, Matthew Fort.

Along with familiar mulling spices such as cloves, bay leaves and cinnamon sticks, Cinnamoney Spiced Wine contains Lanson Pére et Fils Champagne, Muscat De Beaumes de Venise dessert wine, Blanche de Normandie Calvados all on the base of full bodied, Chateau des Gravieres Bordeaux wine.

Cinnamoney Spiced Wine is exclusive to the station and is on sale until 31st December.

Thursday 04 December 2014

Now every hour is burger hour!

The station’s most loved burger joint, Fine Burger Co., will now bring station visitors its sumptuous delights 24-hours-a-day on selected days during Christmas. So if you are looking for a late night treat or an early morning indulgence on the 4th, 5th, 10th, 11th, 12th, 17th, 18th and 19th December, Fine Burger Co. in The Circle is the place to be.

If that wasn’t enough, there is a special Christmas offering which comes in the form of three customisable burgers – beef, chicken or veggie, with garlic mayo, camembert, cranberry and rocket.