The new food has a focus on provenance with the provider, Newrest, working closely with suppliers in the south of England to source the best quality ingredients.
Carolina Martinoli, British Airways’ Director of Brand and Customer Experience, said: “This is the latest development in continuously improving our catering. We’re incredibly proud of this new offering, and we hope our customers enjoy it as much as we have enjoyed developing it.”
British Airways focuses attention on new catering on Gatwick flights (Cre: BA).
Menus vary based on route and cabin. Samples include poached free-range egg, grilled halloumi, potato, and red onion hash, spiced beans and spinach and ricotta ravioli, cherry tomato sauce, bocconcini, basil pesto as Club Europe main courses.
Club World starters include British cured Cumbrian ham, smoked aubergine purée, basil pesto, while Club World main courses include ale-braised feather blade of British beef, chive mashed potatoes, horseradish dumplings.
The first main courses include Onley Oak ribeye steak with vine cherry tomatoes, baby watercress, and beef jus or roasted monkfish with tadka dal, pickled carrots, curry leaf, and mustard coconut sauce.
In 2018, VNA officially announced Australian-Vietnamese Chef Luke Nguyen as its Global Cuisine Ambassador to reinvigorate in-flight menu and further promote Vietnamese cuisine around the world.
Accordingly, in three years from 2018 to 2020, Luke Nguyen will take an important role in improving the quality of in-flight meals for VNA. This “Culinary magician” will create 08 new dishes featuring regions of Vietnam (North, Central, South and Hue) for Business Class. The dishes will be designed, processed and presented with authentic Vietnamese flavors in harmonious combination with refreshments and side dishes.
Cre: HMG
Nguyen Mai Huong-COMM
