麻豆约拍

As the summer holidays kick off and people plan for journeys far and near, Sheila explores what food is provided on trains and at train stations across the country. A new report by the Office for Road and Rail suggests passengers pay around 10 per cent more for food inside stations, where catering leases often roll over automatically with limited opportunities for new food businesses to enter the market. Sheila finds out who the biggest players are in rail food and speaks to a range of people from station operators, food retailers and train companies to find out: is train food as bad as it once was?

Not many people spend their lives in constant motion, but travel writer Caroline Eden is one of them. Sheila shares a train picnic with Caroline on the train line leading up to Scotland's walking country, and hears stories of food shared and meals eaten on remote routes during Caroline's travels through Central Asia and beyond. Pasties are one of Caroline's favourite journey foods, and she's not alone. From the tin miners of Cornwall's past to their omnipresence at stations today, pasties might just be one of the UK's longest-standing foods eaten on the move.

Sheila also hears from travel correspondent Simon Calder, reporting from a station cafe on the Swiss-Italian border, with his perspective on how train catering has changed and his top tops for eating well on the move. How does food on trains compare in other countries and is there anything we can learn from the food cultures of others? Tokyo food tour host Yukari Sakamoto explains the tradition of Japan's Bento boxes, nutritious, freshly-cooked boxed meals bought at stations and eaten on trains across the country.

Presented by Sheila Dillon and produced by Nina Pullman for 麻豆约拍 Audio in Bristol.