Avanti West Coast chef cooks up half a century working on the railway

• Avanti West Coast employee, Mohammed Yousuf, celebrates 50 years’ service on the railway
• Thousands of customers served across five decades working on the West Coast Main Line
• Colleagues at London Euston throw surprise party to mark the occasion

An Avanti West Coast chef is celebrating a career milestone this month as he marks 50 years working on the railway.

Mohammed Yousuf – who prefers to be known as Yousuf – joined the industry as a kitchen porter at London Euston in October 1975. Five decades on, in the same station where his railway career began, he celebrated his landmark anniversary amongst friends and colleagues – two weeks after turning 73.

After moving from Pakistan in early 1975, Yousuf started work as a kitchen porter at the British Rail run ‘Lancastrian Grill’ in London Euston station – situated where Avanti West Coast’s First Class Lounge is today. With a passion for food, it wasn’t long until he was made a chef in the restaurant, which later led to cooking on board trains in 1991.

He initially started with Intercity’s Motorail services which carried customers and their cars on the route between London and Glasgow. After these services ceased running in the mid-90s, he continued cooking onboard for the long-distance operator – growing his love for this job and the industry.  

To mark his railway anniversary, colleagues at London Euston threw the chef a surprise party at the station.

Speaking afterwards, Yousuf said: “I have been so grateful to work with so many fantastic people over the years and I am fortunate to be doing something that I love every day. The railway has changed a lot over the years, but it’s the people that make it great – and I don’t plan to stop cooking yet.

“My advice to those who wish to join the railway is to give yourself time. Don't decide in two weeks or two months whether this is your job or not, give yourself longer – that's what happened with me. When I started on the trains, I was alongside three or four colleagues who joined the same time, but within two months they left. I stayed and I am so happy I did.”

During his time working in the First Class kitchens of the Pendolino (Class 390) fleet, Yousuf fondly remembers a journey where celebrity chef Jamie Oliver was on board.

He said: “He wrote me a letter of thanks on a serviette, which one of the crew brought into the kitchen for me, and we were able to meet him and get a photo. To receive thanks from a chef like him was a fantastic honour.”

Paula Large, On Board Manager for Catering Support at Avanti West Coast, said: “Yousuf is such a pleasure to work with. He comes on the train every day with a smile on his face and he lightens the mood.

“He treats everybody so kindly, and it is fantastic that even after 50 years, he still loves his job. We are so grateful to have him on our team, and he deserves all the adoration for this amazing career milestone.”

ENDS