.rravi ers'
Page 30
Page 31
Page 32
Page 34
If you've noticed an error in this article please click here to report it so we can fix it.
Last week CM'S ferry guide included a comprehensive directory of ferry and tunnel operators. This week four of CM's finest cross the Channel and the Irish Sea to hear the view from the cab. We start with the newcomer, Le Shuttle and ask the drivers, how was it for you?
LE SHUTTLE Folkestone-Calais
T. say drivers aren't keen on using the Tunnel's Le Shuttle service is a huge understatement When CM arrived at the Ashford Truckstop to meet our lift through the tunnel, the first thing driver Clive Baxter said as he finished a plate full of steak and kidney pie was: "I'm eating here, because the food in the tunnel is awful." It wasn't the last time I heard the same complaint.
"We are told to go through the tunnel simply because it's cheaper," says Baxter, climbing in to his M-reg Scania.
He has been doing international work for more than 20 years and was a good person to ask to compare the tunnel with the ferries. Working for Kingfisher Freight out of Boroughbridge, N Yorks, he goes all over the Continent and was on his way to Milan with a slab of steel.
As we swung into the Eurottumel's shiny new terminal at Folkestone it soon became clear all was not well. "Two hour delays," the woman at the check-in says cheerfully. There had been a signal failure and only one of the tunnels was in operation. The waiting area soon became full, and some of the later arrivals decided it was not worth the wait and headed off to Dover, and a ferry The staff were helpful but not well informed. At one stage staff suggested we might be offered a transfer to the ferry But after a trip to the duty free (limited range but excellent prices due to special offers) and an hour and a half's wait, we were suddenly off. Loading took about 20 minutes and after a short bus ride the drivers were sitting in the rail carriage at the front of the train.
Meals are aircraft-style trays. I opted for the chicken, on Baxter's recommendation, with vegetables and new potatoes. There was a small salad, a cake, vacuum packed cheese, fresh rolls and a fizzy drink. Although it had clearly been cooked several hours earlier, I thought it was reasonable. The drivers were less enthusiastic. Comments ranged from too small portions, to appalling, and the unprintable. Better meals include the roasts, but stay away from the corned beef, was the general view. The food was free and the staff friendly.
Our day trip was seriously delayed in both , directions. The return journey wasn't helped by the fact we were loaded on to the wrong train. Something of a fiasco followed as a convoy of trucks had to drive half way round the terminal to get to the correct train. Of all the drivers CMspoke to, we couldn't find one that had ever just turned up and gone straight through without some delay or other. "It's always like this," was the standard comment. Loading is fairly tight and a number of the rail carriages bore scratches where drivers hadn't got it quite right None of the 20 drivers CM asked preferred the tunnel to a ferry service. It has been plagued with problems since the start and drivers say complaints about the food have not been adequately dealt with. Other minor irritations include not being allowed to smoke, once on the service, and a lack of parking on the English side of the tunnel. Drivers did like the immediate access to the motorway on both sides.
The actual train journey only takes about half an hour and is smooth, but unless Eurotunnel can sort out its loading and operational problems, the drivers will report the hassle is not worth the cheaper price, and return to the ferries.
CI by Miles Brignall
VERDICT: Food unpopular with the drivers. Staff friendly but not well informed. Long delays caused frustration and operational problems included trucks loaded on the wrong train on the return journey. Once away, the journey time dwarfs that of the ferries and trucks have immediate access to motorways.
STENA SEALINK Dover-Calais
There were few drivers in the LGV hospitality suite on the 06:15hrs midweek Dover-Calais crossing. Dave Jones of Mike Beer Transport and I counted about 12 others taking advantage of the floating truckstop fayre. It was served in surroundings which I thought would put many equivalent landlubbing establishments to shame.
Perhaps the others had skipped breakfast and headed straight for the duty free? After all, Stena provides a free 25% truck driver discount voucher. Dave pointed out that while this was a nice gesture, it was not one worth missing an earlier boat for.
I reasoned that at £1.95 for all you can eat and drink (soft ones only), it was unlikely that any seasoned professionals were dining elsewhere on the boat. The tourist equivalent breakfast was £4.95 for a single visit, excluding drinks.
Given that it took just eight minutes from main gate to the deck, including check-in and purchase of the £4.69 Belgian road tax, a small number of trucks on board seemed the most likely explanation.
Mike Beer Transport's custom numberplated MBT vehicles make this crossing regularly However, Dave Jones said that boarding at Dover was very easy even when there are lots of trucks, thanks to the single market. "We used to queue all the way round the building. Now they have booths on the lorry park."
Dave's MBT was on a day-return trip, exporting linseed. It could just as easily have been taken with P&O. Once the Stena Sealink agreement with its French partners expires this month (July), MBT will have a third option. The new SNAT line is expected to have more of a Gallic flavour.
Quite how well that will go down on the British truck driver's palate is another question. Bacon, mushrooms, fried eggs, fried slice, sausages, beans, hash browns, tinned tomatoes and a mug of tea—as well as Stena's kipper alternative— have a familiar transport cafe appeal on land and sea. These long-standing breakfast menu fixtures had been keenly prepared by the chef on the Stena Challenger but taste and texture suffered from standing under lights for some time.
Dave Jones agreed, he offered an adequate 3 out of 5 for quality, but sympathised with the difficulty of planning for numbers. I checked around and there were other drivers as tolerant as he, and even more generous.
Martin gave a satisfied 5, while his vegetarian colleague Mark, offered a contented 4. In contrast to the intentions of most of the British passengers on the ferry, both drivers were bound for Calais laden with beer. Each was less than happy with the overall comfort of the lounge area, which was equipped with chairs and a TV Neither was looking for a quick nap this morning, but pointed out it would be difficult to grab a comfortable snooze on a late-night return trip, given the type of seats provided. Both awarded a disappointing 2.
Jones was less critical. He volunteered that having tried the Chunnel, which he admitted was a much more comfortable ride, he'd rather have a boat anytime:
"You can get up and walk around after sit
ting in the cab all day."
The Stena Sealink service was efficient, the restaurant tables were kept cleared and waitress Amanda smiled a lot. So did the French customs officials as they waved us through. Four minutes after docking, vehicle A8 MBT had cleared the French terminal.
U by Steve McQueen VERDICT: Food disappointing and drivers have to pay on the boat, although they are charged much less than the public. However, staff friendly in a restaurant set aside for truck drivers. Drivers rest area uncomfortable.
Boarding occurred without delay.
P&O EUROPEAN FERRIES Dover-Calais
Come the summer, and the cross-channel ferries are packed with swarms of shrieking kids, harrassed parents, Australian back-packers off to see Europe, and Essex man in search of cheap beer and lots of it. All this mayhem makes the driver's restaurant on P&O European Ferries' Pride of Bruges a haven of civilisation on the Dover-to-Calais run.
Forget any idea of lino-covered floors and formica-topped tables. We're talking carpets, tablecloths, comfortable seats, waiter service, plus a high standard of cleanliness.
The food also offers value-for-money. Just £.3.80 will buy you a three-course lunch, with a choice of chilled melon, soup, or pate as a starter, with a main course choice of steak, cod, steak and kidney pie, half a chicken, cold meat, or a vegetarian dish.
Continental Perishables' driver, Joe McEntegart, 27, was busy tucking into a steak as we chatted to him. His employer is based in Greenore, County Louth, in the Republic of Ireland, and he and his six-monthold 420bhp Scania 143 were bound for Italy with a cargo of hanging and boxed beef in a refrigerated semi-trailer.
Italy is a regular run for him, usually finishing just to the south of Rome. Ice cream and peaches are typical backloads.
He's had plenty of experience of both P&O
European Ferries Dover/Calais service and the Tunnel, and he much prefers going by ferry.
"You're on the boat for an hour-and-a-half or so, and you get the chance to relax and take your proper break," he says. "The food's good, too.
"The service is frequent. If you don't catch one boat, you can usually get on the next."
"Sure, the trains are fast, but there's no time to rest because you're only on there for 35 min
utes. And they do break down sometimes, of course."
He's also been sent through the Tunnel Xray machine on several occasions. Such checks are made randomly, but he suspects that Irish-registered trucks attract more than their fair share of attention.
"We seem to get pulled over by the British police quite often too," he adds.
Fortunately Continental Cargo's standard of maintenance is high, and managing director, Jimmy Quinn—elected president of the Irish Road Haulage Association at Easter—insists that weight and drivers hours regulations are always observed.
Joe has no complaints about the speed of loading/unloading at Dover or Calais—formalities are down to the bare minimum these days—and has never had his vehicle damaged when it's been chained down. "It's rare that the Channel is too rough for the boats to sail, and even when it is a bit choppy, I don't get seasick," he adds.
If he has any criticism of P&O, it's the way in which they seem to give preference to coaches during the summer months.
Ideally he'd bypass the UK entirely, and catch one of the ferries going from Cherbourg to Rosslare in the Republic of Ireland and back. When I can do that, I breathe a sigh of relief," he admits.
Never-ending roadworks and traffic congestion make the UK one of the worst countries in Europe to drive in, he says.
Pride of Bruges boasts a gift shop that also stocks newspapers and magazines, money changing facilities, and a well-stocked dutyfree shop.
A litre of Gordons Gin will set you back £9.95, and a carton of 200 Benson & Hedges Special Filter costs £14.95. A carry-out pack of 10 25cl bottles of Bonnet's French lager is a bargain for the thirsty at £2.50.
CI by Steve Banner VERDICT (P & 0 Dover/Calais)
Few complaints. Food good although drivers are charged on the boat. Separate driver facilities are of a high standard. Loading speedy and vehicles well secured. More could be done to make passengers aware of safety procedures—a single announcement was made at the start of sailing.
NORSE IRISH FERRIES Liverpool-Belfast
Entering a cabin designed for two drivers on the Norse Lagan, you are immediately aware that this is no luxury cruise. Two narrow bunks share the cramped space with two coathooks, one table, a chair and a shower and toilet cubicle.
This is definitely not a room where you will be bringing a party of friends back after the bar closes—not unless you are trying to get into the Guinness Book of Records, next to the entry for largest number of people squeezed into a telephone box.
The Norse Lagan is one of two ships, the other being the Norse Mersey, that Norse Irish Ferries runs on the 11-hour crossing from Liverpool to Belfast. The ferry carries freight and passengers and a bit of nosing around soon reveals that there are well-equipped, spacious cabins on board but according to one driver, these are not allocated to truck drivers.
Once out of the cabin however, things brighten up considerably. Although there are no separate facilities for truck drivers, the bar and restaurant areas are comfortable and clean. There is a choice of two films—one in a non-smoking lounge—and anyone fancying a flutter can risk a pound or two on the pontoon table with its ever smiling female croupier.
Travel costs are inclusive so that once on board no money changes hands for food or unlimited supplies of coffee and other hot drinks. Dinner was hot, tasty and nutritious and sec. ond helpings were available.
CM sampled a thick and creamy vegetable soup followed by veggie burgers, roast potatoes, carrots and greens. But the °I piece de resistance was the apple crumble and custard—the crumble was light and the custard unlumpy and piping hot. Other choices included chicken, fish and pork.
Nick Kusak, driving for Welsh furniture transporter Rhoose Van Transport, is very happy with the Norse Lagan. He rates good food as the most important thing on a ferry, followed by washing facilities. "You get a full cooked breakfast which sets you up for the day and if you are returning that night, you know you will get a good meal so you don't need much in the day."
In his line of work being able to jump into a shower at the end of the day is vital: "With furniture the packaging attracts the dust." As for entertainment, although Kusak watches the evening's film—Kenneth Branagh in Frankenstein—he is just as likely to go to bed early and read "mostly factual war books".
Graham Marples, driving drawbars for Fields Distribution of Burton on Trent is less taken with the Norse Lagan. He prefers Stena Sealink for its food (steaks on offer) and separate driver facilities. Norse Irish, he says, cannot make its mind up whether it wants truck drivers or passengers, "so they are not too brilliant with either".
What's the most important thing for him on a ferry? "Everything," he instantly replies, adding that he is away fiuni home all week, "You need looking after as if you are at home—you need a good night's kip, a good feed and a good shower." He concedes that the Norse Lagan offers all these things in some measure.
Indeed, a "good feed", will be CM's abiding memory of the trip. As the Norse Lagan sailed into a sunny Belfast at 0700hrs, drivers began tucking into the ubiquitous "Ulster Fry"— fried potatoes, fried bread, fried eggs, bacon, black pudding, sausages, tomatoes and beans. Almost enough to sink a ship.
ZI by Patric Cunnane VERDICT: Cabin very cramped for two sharing. Hygiene in the gent's toilets by the bar could be improved by replacing ordinary towels with rollers or electric dryers. However, food excellent and portions generous. Drivers reported no delays boarding and disembarking, although the two locks at Liverpool docks held up the ship the night we sailed. A lack of separate truck drivers facilities could be a problem on a busy crossing.