Summer Menus and Clouds of Ash at Heathrow

Strange times at the moment, this volcano business has turned everything on its head. Heathrow went from being a busy hustle and bustle to an absolute ghost town in one fail swoop. One minute we are all full steam ahead and the next the tumble weeds are rolling through...

Good news for us is that we finished all our summer menu presentations for June, July and August for first class British Airways last week. Still a bit strange that I have to design seasonal dishes one season ahead. But we have great suppliers and companies that really help us to get the best products possible.

We have now completely changed the way airline food for all our customers is sourced, presented and designed. Yes you will see “chicken or beef” or as the crew call it “feather or Leather" as such, but this is not the only choice. It's hard to try and change something that has a funny reputation as it's been the same for years. The reason is simple; it is such a complex process that certain dishes simply cannot be done, but with the application of new techniques and processes, it means we getting closer to achieving even more than ever before.

So what are some of the highlights on the summer menus?... Well where do I start. We have worked closely with Loch Fyne fisheries to come up with locally sourced or farmed fish for the menus and they have come back with Loch Duart Salmon, gilt head bream and monk fish. So we designed 2 assiettes and a bouillabaisse. They have also a new product citrus marinated smoked salmon which is perfect summer product.







We have a good mix of retro, classic dishes and modern twists to try and tantalize the taste buds. The gressingham duck is fabulous with its roasted crown and confit drumstick served with a celeriac and potato rosti, marinated cherries and roasted vegetables. We have Hereford sirloin Beef with Pont Neurf and Béarnaise sauce which is a beautiful piece of beef and British. Warm salad of poached egg with English asparagus and a pea and broad bean dressing is another great end of spring start of summer highlight. Also one of my favorite desserts a chocolate fondant with white chocolate ice cream, salted caramel and a hazel nut tuile. Hardly a light summer dessert but works really well.









Other companies that have helped are patchwork pates in Wales they make fabulous hummus, pates and mousses. Starke Naked Pesto’s are by far the best made pesto’s in the market. They keep their colour and flavour perfectly. They are based in Suffolk. Our meat and poultry is all from local farms such as ginger pig and drover foods in Ireland. So as far as we can, we champion British products where possible. Just so you get an idea I have attached a picture of the meal kit and the plated version so you can see that its not all pre–loaded onto plates or bowls and re – heated and is all made fresh.

We design not only the food but the plating guide too. It’s a bit like the chef cooking it and then the front of house staff following a plating manual to the chefs spec. Give them their credit the Cabin Crew have a tough job and the fact they try and cook and plate the food to a restaurant standard as well as serve and do everything else at 30,000 feet, I believe they are worth their weight in gold. So next time your on a plane have a think about the whole menu and work behind it. You will be amazed what actually goes on. Remember it may not be cutting edge but with what we have to work with, we do try and do a first class job, also as an idea we cater for about 17,500 passengers a day out of Heathrow alone. That’s a lot of food.

Happy Cooking