Friday, October 7, 2011

British cuisine invasion

Perhaps a few of our friends across the pond could fill us in a bit about the culinary ambitions of British Airways of late.

The airline seems to be taking a serious look at the food service component and the stories are found regularly as one looks through the media. 

Today, updates BA's ongoing association with Heston Blumenthal and its experiment with umami-rich dishes for First and Business Class. It is part of the airline's Height Cuisine campaign that was introduced at the London Food Festival. 

"Nicoise, roasted Mediterranean vegetables, sauteed salmon and gilt head bream with soy sauce and shitake mushrooms, and asparagus with pea and broad bean dressing and poached hen’s egg." Interesting combinations that were served on the airline starting in June.

There will also be One Expensive Bottle of Wine flying around the British Airways system starting next year.  The will be boarding Grand Siècle by Laurent-Perrier, which retails at a hefty £120. Other high-end wines have been selected exclusively for Asian routes. 

With new aircraft, such as the A380 now filling the sky, and the 787 set to create another standard of airline service, food and beverage can again become a component for a competitive airline.

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