A new Taste Team of six has been chosen by British Airways to create menus which embrace a new approach to food. They will focus on provenance, seasonality, quality and Britishness.
The six hospitality experts, all at the top of their fields, will have the task of producing high quality dishes using seasonal and local produce.
The Taste Team consists of Michel Roux, proprietor of The Waterside Inn, Bray, UK; Shaun Hill, chef and proprietor of The Walnut Tree, Abergevanny, UK; Vineet Bhatia, chef and proprietor of Rasoi, London; Jancis Robinson, renowned wine critic; Liam Tomlin, food editor for the largest travel magazine in South Africa; and Financial Times food critic Nicholas Lander.
Classic British dishes will range from traditional afternoon tea to shepherd’s pie and, for dessert, warm blackberry and apple crumble with clotted cream. Other regional menus will use of local ingredients and spices. Sumac, for example, will be served on Middle East flights, and halal meat is also an option.
Carol Conway, British Airways Catering and Innovations Manager, explained the idea behind this initiative. ‘We love food,’ she said, ‘and have long worked with in-house and world-renowned experts in the culinary field. We are determined to break the traditional view of airline catering.’
She added that, ‘The appointment of the Taste Team reinforces British Airways’ commitment to excellent food at 35,000 feet and reflects both food and society trends. Altitude is no excuse for poor food. It is about understanding what works best and giving some of the world’s best chefs the ingredients to produce mouth-watering meals’.