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AIRLINES: Cutting Edge Fare on British Flag Carrier

AIRLINES: Cutting Edge Fare on British Flag Carrier

British Airways and Michelin-star chef Heston Blumenthal have unveiled new menus created by rising star Simon Hulstone, which cabin crew will serve to three million British Airways customers over the busy summer period. Simon spent the past year being mentored by Heston Blumenthal as part of the BA Great Britons programme, which supports up and coming British talent in food, arts, and film. With a nod to Heston’s creative approach, Simon’s dishes take inspiration from the airline’s menus dating back to 1948 – the last time the Olympics were held in London. Popular ingredients from the time have been incorporated into his menu, with some dishes reinvented for a modern day audience - rich in umami and using local produce. Simon has created four menus which will be available on long-haul flights from London Heathrow from July in: First, Club, World Traveller Plus and World Traveller cabins.
 
Working with Heston and his experimental team, Simon researched food in post-war Britain, as well as the 1948 airline menus. As food was rationed at the time, ingredients that were indigenous and plentiful such as ox cheek and fish played an important part of people’s diet during these austerity years.
Simon’s menu reflects these trends, with the new menu including rillette of mackerel dressed on a pickled cucumber carpaccio with sour dough croutes; and fish pie using sustainable sourced hake, dressed with parmesan pomme puree and a warm tartare sauce. The new menus will be on board from July until September on all long-haul flights departing London Heathrow, except routes with special dietary requirements (India and Japan). www.ba.com





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