What a mad few months its been. we have been working hard on the new autumn menus, plus making sure the summer menus get up and running smoothly. we had a lot to catch up on after the strikes. although BA did a grand job on running a service while the crew were striking we had to change a lot of what we did to accommodate the contingency plan. So life here is almost back to normal and going in the right direction. The focus was on Autumn with the airline wanting to showcase the season and local sourcing better within the menus. This was great for us as we get to really push the team to try and come up with something new and exciting. we also thought we would go a bit Retro with some of the dishes. Bringing in some classic dishes with a modern twist such as beef wellington, coq au vin, even managed to reinvent a blanchmange thanks to our friends at Lasting Impressions (dessert company). below are a few highlights of the sept, oct, november menus that you will see in first class.
yet again our great friends at loch fyne will be supplying us with some great offerings for the summer menus with wild cod, guilt head bream and sea trout. all fresh and caught of the British coast or farmed locally. For me its a brilliant asset to the menus as we get the best quality at the best time of the year. also their new recipe gravidlax and bradon orach smoked salmon will be making an appearence. all i can say is these products are a different league to most smoked salmon products.
As well as the new menus we have started to look at how can we change things for the future. the biggest issues for most airlines is the crockery and style of service. So we took the bait to say well if we could do anything how would we like to serve the food. so below are just a few little concepts that we feel take the dishes to a different level. nothing mind blowing just a few subtle changes and an easier style can make a big difference
Also managed to have a bit of down time as well, getting a couple of days at TASTE of LONDON in Regents Park. This is a cracking event and a real chance to see what is going on in London and Britain with food. Or should i say a great bit of networking and trying to eat at every stand. not forgetting my great mates at Lovely Bubbly. who produce the best champagnes around and the good news is they are a BRITISH company based up north that make everything here. check them out www.lovelybubbly.co.uk . you won't be disappointed. Suffered a bit the following day but nice to let my hair down and be on the customer side for a change.
Happy cooking People
Steve
yet again our great friends at loch fyne will be supplying us with some great offerings for the summer menus with wild cod, guilt head bream and sea trout. all fresh and caught of the British coast or farmed locally. For me its a brilliant asset to the menus as we get the best quality at the best time of the year. also their new recipe gravidlax and bradon orach smoked salmon will be making an appearence. all i can say is these products are a different league to most smoked salmon products.
As well as the new menus we have started to look at how can we change things for the future. the biggest issues for most airlines is the crockery and style of service. So we took the bait to say well if we could do anything how would we like to serve the food. so below are just a few little concepts that we feel take the dishes to a different level. nothing mind blowing just a few subtle changes and an easier style can make a big difference
Also managed to have a bit of down time as well, getting a couple of days at TASTE of LONDON in Regents Park. This is a cracking event and a real chance to see what is going on in London and Britain with food. Or should i say a great bit of networking and trying to eat at every stand. not forgetting my great mates at Lovely Bubbly. who produce the best champagnes around and the good news is they are a BRITISH company based up north that make everything here. check them out www.lovelybubbly.co.uk . you won't be disappointed. Suffered a bit the following day but nice to let my hair down and be on the customer side for a change.
Happy cooking People
Steve