Railway Carriage Restaurant

From the moment the railway master blows his whistle to welcome you aboard, you know that you’re in for a unique dining experience. TCK 6685, a third-class carriage of the Udapussellawa narrow-gauge railway line that used to transport tea but closed down in 1950, has been converted to a fine-dining restaurant. Its former passengers would marvel at today’s menu, with its range of top-quality ingredients from around the world – smoked salmon from Norway, beef and lamb from Australia, duck from the US. And of course there’s an international wine list to match. The executive chef himself takes your order to discuss any particular preferences you may have. Then it’s time to sit back and enjoy the ride through six courses, or “stations”. With candlelight reflected in the gleaming teak and brass, it’s a delightfully nostalgic experience.

Portions are well balanced and beautifully presented – all the vegetables and herbs come from the hotel’s own organic vegetable patch. And the service adds to the sense of theatre, as the cloche is lifted from your main course with flourish.

With only 16 covers a night, be sure to book your seat – this is one journey you mustn’t miss!

Staff story: Pushparag

Pushparag, 31, is a local villager who has worked at Heritance Tea Factory for nearly seven years

“I started as a trainee steward in the main restaurant, then after a couple of years became the barman. After another two years I became the railway master, serving food to diners in the TCK 6685 railway restaurant.

“I am very happy working here – I love to welcome people, blow my whistle and wave my flag. It’s like being an actor in a drama. Diners really enjoy the whole experience.

“When the hotel opened, it was a big opportunity to improve my knowledge – not just through work but also education. And it improved my family’s chances as well. I have two children aged 5 years and nearly 1 year. The older one is at school now. I would definitely recommend they go into the hospitality industry when they are older.”

For more staff stories, see Our staff