Riverscape

Gemini Trains plans to connect Stratford to the continent

We catch up with the company’s CEO, Adrian Quine, on its ambition to run services to Paris and Brussels from Stratford International in east London

A Eurostar train sits on the track outside Stratford International in east London. The company has never stopped its services at the station - image by Jon Massey
A Eurostar train sits on the track outside Stratford International in east London. The company has never stopped its services at the station – image by Jon Massey

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Could Stratford International station finally live up to its name?

Plans for Eurostar services to stop in east London never came to fruition and no other operator has thus far come in to offer overseas destinations to passengers.

However, all that could be about to change thanks to an EU directive which aims to ensure equal access to tracks and stations for third parties looking to run services.

While this doesn’t alter the state of play in the UK, it does apply to routes across the continent, including infrastructure in France owned by state operator SNCF, which runs Eurostar – the only company running international services from Britain.

The change in European law, as well as a relaxation of the rules around what kind of trains can run through the Channel Tunnel, have paved the way for new ideas – something that has long been the foundation of the regeneration of east London.

Enter Gemini Trains – a company led by chair Lord Tony Berkeley, public affairs manager of Eurotunnel during the undersea link’s construction and a former chair of the Rail Freight Group, and CEO Adrian Quine, a journalist, broadcaster and co-founder of Alliance Rail Holdings.

Having recently signed a co-branding partnership with Uber, the firm wants to run trains from Stratford International to Paris and Brussels.


Gemini Trains CEO, Adrian Quine - image by Gemini Trains
Gemini Trains CEO, Adrian Quine – image by Gemini Trains

Gemini Trains’ proposition

“We’ve spent two years modelling new services through the Channel Tunnel to see where the opportunities are – looking at stations that haven’t been used, have been mothballed or, in the case of Stratford, were never used for international services,” said Adrian.

“With all the growth in east London it seemed sensible to look at creating something a bit new rather than trying to emulate what’s already at St Pancras.

“Stratford itself is now the second busiest station in Britain with the Elizabeth Line plus the DLR, Jubilee, Central and Overground making it the most connected in London.

“It’s a hugely important area and it’s where the growth is – you see all these businesses moving east and we feel there’s a great opportunity.

“Stratford International is also a bit of a blank canvas for us.

“It’s easier to manage than St Pancras, which has major issues in boarding at the lower level, although these are now being addressed.

“That’s why we’ve commissioned an architects’ report – a full feasibility study to look at how we can manage the passenger flow because Stratford International was originally designed as an intermediate station and not as a terminus.

“We believe Stratford is definitely achievable but we need to wait for the report to confirm the station can cope with 500 passengers – you couldn’t, for example, operate with a single escalator with that number of people, so we have to be sure.”

Underused: At present no services from Stratford International actually leave the country - image by Jon Massey
Underused: At present no services from Stratford International actually leave the country – image by Jon Massey

room to grow

Gemini says its plans fit with capacity already available on the high speed tracks that go under the English Channel.

Its proposal – to launch in 2029 – was further buoyed by a report from the Office Of Rail And Road (ORR), which said on June 5, 2025, that Temple Mills International Depot (TMI) had capacity for either Eurostar to grow its operations at the site or for another company to come in alongside it at the facility.

ORR is now inviting Eurostar and other companies to provide details of their plans so it can decide what will happen at TMI.

“The growing appetite to provide international rail services is great news for passengers,” said Martin Jones, deputy director, access and international at ORR. 

“We now need operators to set out more detail on their proposals at pace, and will work quickly and as thoroughly as possible to determine the best use of capacity at TMI.”

Gemini Trains trackside at Stratford International - image by Gemini Trains
Gemini Trains trackside at Stratford International – image by Gemini Trains

an east London connection

For Gemini, the case for Stratford International is about offering something different to Eurostar – an alternative way to travel overseas out of London and at a lower cost, primarily coaxing passengers off aeroplanes to travel into Europe.

“I do draw parallels with London City Airport,” said Adrian.

“There you have a small operation, more manageable than Heathrow, Gatwick or Stansted.

“It’s a pleasure to fly from, because it’s well organised – we really want to get Stratford International to work along similar lines.

“We’re absolutely looking to offer cheaper fares too.

“We’ve modelled our business on a high utilisation of the rolling stock, which means the trains will do more trips per day and we can get our seat price down. 

“The trains will be carrying more passengers so we can pass that saving on to travellers.

“We think this will create a market shift, particularly from aviation.

“We’re not trying to poach passengers from Eurostar – they are often overbooked and full on most trains in any case.

“We think that the capacity isn’t there on these routes at the moment but the demand is – people are currently flying because they can’t get an affordable train fare unless they book far in advance.”

Adrian said Gemini’s plans would also benefit the local area, with the services attractive for residents and pulling in travellers to boost business.

Gemini Trains – a catalyst for regeneration?

“While Stratford International is not physically linked directly to the main station, it’s only a short walk and the DLR connects the two as well,” he said. 

“Some passengers will wish to walk through Westfield Stratford City if they feel they have time.

“As soon as the feasibility report comes back, we’ll be looking to engage with local people and organisations.

“This could be a massive growth opportunity for east London.”

Ultimately the ORR will be responsible for deciding which operator gets access to the line, thus deciding the fate for Gemini and Uber’s plans.

There are competing operations.

Perhaps the regulator, however, will heed the words of politicians and companies down the years who have all called for Stratford International to fulfil its intended purpose as a way of supercharging the growth and prosperity of an area that’s already driving east London regeneration.

Find out more about the company’s plans here

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Kokin at The Stratford sees chef Daisuke Shimoyama play with fire

From Kanagawa, Japan, to London via Tokyo and Michelin stars, east London has a new restaurant on the seventh floor of Stratford’s most striking tower

Chef Daisuke Shimoyama has opened Kokin at The Stratford - image by Jon Massey
Chef Daisuke Shimoyama has opened Kokin at The Stratford – image by Jon Massey

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The calm interior of Kokin – a restaurant recently opened on the seventh floor of The Stratford hotel in E20 – somewhat belies the elemental forces at work in its kitchen.

The soft light that streams through full height glazing falls on the gentle greens and greys of its furnishings.

There’s a lot of exposed wood and playful music in the air.

But sit with chef Daisuke Shimoyama for a while and it quickly becomes clear this is a place of contradictions.

It’s a space tailored to fine dining, but one he’s determined to make accessible and welcoming to locals.

His food is exacting, but honed on primal flames, smoke and charcoal.

He’s softly spoken and polite, but there’s passion smouldering beneath the surface.

“I started working in my uncle’s restaurant in Kanagawa, Japan, when I was 13 years old, washing dishes,” said Daisuke, whose family were widely involved in the hospitality sector, selling kitchen equipment.

“In the beginning I wasn’t really interested in cooking. I watched my uncle and my family making food, but I was more into playing computer games. 

“At the start I didn’t like working in the restaurant.

“My uncle was very strict and would wake me at 6am to go to the fish market. I didn’t like the smell, but gradually I got used to it.

“Then a few years later, I found myself really beginning to enjoy it.

“I went on to work in many different kinds of restaurant – big hotels, small places – and when I was 27 years old, I joined Ryugin in Tokyo, which completely changed the way I thought about everything.”

The restaurant is located on the seventh floor of the hotel - image by Jon Massey
The restaurant is located on the seventh floor of the hotel – image by Jon Massey

from Umu to Hannah and now, Kokin…

Now recognised by Michelin with a maximum three stars, Ryugin had Daisuke working gruelling shifts that would begin on Saturday mornings and finish on Sunday evenings.

He relished it. While on this fresh path, he immersed himself in Kappou and Kaiseki cuisine, mastering intricate techniques such as processing massive eels and filleting poisonous puffer fish.

He also trained as a professional sake sommelier, before setting out to explore the world.

That journey eventually led him to London where, 14 years ago, he joined Michelin-starred Umu in Mayfair as sous-chef, before rising to become the restaurant’s head chef. 

“I learnt a lot, working in Japan – not just about food, but also about mindset,” said Daisuke.

“While I was at Umu, I also decided to pursue my own vision of street food on my days off via a venture in Brick Lane.

“This was selling Japanese comfort food, katsu, tempura and rice and I did that for six years, before launching my own restaurant, Hannah, at County Hall in central London.”

The venue combined a wide range of influences from Daisuke’s experiences growing up in rural Gunma to his time in Tokyo and London.

“I really loved cooking there,” he said.

“But we were serving Omakase tasting menus at £125 or £185 for eight or 11 courses.

“Sometimes that can take three hours.

“It’s wonderful, but it’s a commitment.

“With this opportunity at The Stratford, I really want to make something more approachable.

“I’ve completely changed my style again – it’s something I’ve always done, actually. 

“Kokin serves food that’s in some ways similar to Hannah, but it’s more approachable and here I’m using fire and charcoal really as ingredients in the cooking.

“These are primitive things.

“For me, fire reminds me of when I was a child, it’s full of memories.

“It really adds something aromatic to the food.

“We’ve only just opened so there hasn’t really been time yet, but I want to be out on the floor talking to guests at their tables about the food – I love to make customers happy.

“I want this to be a place where local people feel comfortable coming and to welcome them as friends.

“Of course, business is important, but community is essential.”

Daisuke uses fire and smoke as key ingredients in Kokin's cuisine - image by Kokin
Daisuke uses fire and smoke as key ingredients in Kokin’s cuisine – image by Kokin

dining at Kokin

As for the food, dishes are available a la carte or via set lunch menus.

There’s a strong focus on seafood, but with the smoke of apple and cherry wood running throughout the creations.

“There’s a clear drive to offer twists and unexpected combinations to keep everything fresh too.

“We serve bluefin tuna from Portugal, for example,” said Daisuke. “In fine dining, chefs generally only use otoro, the fatty belly of the fish.

“But we also present akami, leaner cuts and chutoro, which both offer different, subtle flavours.

“We’re also using the kama, the collar of the fish, cooked for around three hours at a low temperature – it’s similar to a steak in some ways and comes bone-in.

“I want to introduce people to unusual cuts – we also deep-fry the tail.”

Ably supported by long-term colleague, Shukyee Chow, Daisuke and the team are as quietly stoked as their fires to welcome as many people through Kokin’s doors as possible.


Dishes are cooked by eye over the flames before being served - image by Kokin
Dishes are cooked by eye over the flames before being served – image by Kokin

from the past to the present

The restaurant takes its name from the Japanese terms for past and present – an intentional reference to the comparatively “primitive” fire that sears its way through the venue’s menu and the modern techniques found in its dishes.

“We have many modern pieces of kitchen equipment in the restaurant world – convection ovens, for example,” said Daisuke.

“It’s very easy for chefs, there’s no need to spend three hours cooking something on a flame. 

“But using fire in this way, for me, gives greater depth to the dishes.

“I’m always working with the smoke and the heat and watching because every piece of fish is different and needs to be carefully observed.” 

Daisuke is keen to welcome locals to the restaurant - image by Kokin
Daisuke is keen to welcome locals to the restaurant – image by Kokin

key details: Kokin

Kokin is located at The Stratford hotel in, well, Stratford.

The restaurant is open from noon-2pm for lunch and from 5pm-10pm for dinner from Tuesday to Sunday and is closed on Mondays.

Find out more about the restaurant here

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Read Wharf Life’s e-edition here

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