Delivering Award Winning Catering to Airports Throughout the UK€¦ · the inflight catering industry by providing award winning cuisine through innovative cooking and presentation

Delivering Award Winning Cateringto Airports Throughout the UK

3

WelCome To The on Air Dining menUThe World’s leading inflighT dining experience

Since its inception in 2010, on Air Dining has continually revolutionised the inflight catering industry by providing award winning cuisine through

innovative cooking and presentation techniques.

as the culinary revolution continues, on air

dining’s world first, farm-to-flight concept

encourages crews to visit our kitchens

and meet our incredible suppliers to learn

the story behind the food they are serving

and eating. hand selecting the UK’s finest

producers allows on air dining to deliver on

its commitment to providing the world’s best

inflight experience, and also helps support

small local businesses that use sustainable

and naturally sourced products.

on air dining’s ceo, daniel hulme, spent his

formative years as a chef in some of london’s

most critically acclaimed Michelin starred

restaurants, and then created that same level

of food onboard the yachts of UhnWis. it was

there that daniel decided his next step would

be to bring true fine-dining to private aviation.

Ten years on it was that revolutionary vision

that has brought on air dining to where it is

today.

continuing on the founding principle of

exceptional service, our dedicated inflight

concierge Team is on hand to personally

discuss your order and coordinate with our

team of chefs so no detail is overlooked.

The team are happy to hunt out any shopping

items, source international newspapers,

flower arrangements or laundry. our

sister company, on air interiors, is also

on hand to supply luxurious interior soft

furnishings, crockery and amenity kits, and

anything else that will help you create an

exceptional inflight experience.

on air dining knows that your time is very

precious therefore we are here to offer you

the most personalised service that the industry

has to offer to enable you to concentrate on

the job in hand.

Thank you for trusting us and we wish you

a safe flight.

4 5

Facility at Farnborough

acquired in november 2016, our 6,000 sq. ft.

facility is perfectly situated to service our clientele

to the west of london. Just minutes from Tag

farnborough airport. our team are

able to meet short notice requests without

compromising on the quality and service that

on air dining is known for.

customer experience team

part of on air dining’s success and excellent

reputation amongst its customers is due to

our customer experience team. They are

responsible for responding to enquiries and

processing orders from customers, coordinating

concierge requests, and liasing between the fBos

and our logistics team to ensure an on-time,

airside delivery. The staff within the customer

experience team has years of experience working

with VVip clients, as well as large corporate

operators with fleets of 40+ aircraft coordinating

all catering requirements.

FloWers

To assist with your cabin preparations, our inflight

concierge Team and in-house florist can provide

you with any flower arrangement you need to

enhance your passenger’s inflight experience.

all aspects are considered – the seasonality of

the flower, the colours and how they match your

interior and any possible scents that would be

given off. our arrangements can be delivered in

glass vases or bouquets - we even cut to measure

for on-board flower holders.

please don’t hesitate to ask our inflight concierge

Team for our flower brochure and we are happy to

discuss bespoke arrangements.

concierge

our inflight concierge Team is lucky to be based

right on the edge of the wonderful city that is

london – if you feel that you’re not going to have

time to pick up the extras from the shops you

require for your flight, we are more than happy to

get them for you.

We have sourced a wide range of items for our

flight attendants and love the challenge of finding

specific items from our range of contacts. our

strong relationships with high-end shops such as

harrods and selfridges, as well as some smaller,

independent shops, mean we can source items for

you and your passengers quickly and with ease.

no request is too much – please get in touch

today.

Kitchen team

The kitchens are overseen and managed by our

executive chef and closely supported by our

head chefs, and senior sous chefs. our chefs

have many years of culinary experience in fine

dining restaurants, exclusive event catering and

aviation catering. This enables on air dining

to be able to produce fine dining cuisine for

small, medium and large size groups with ease,

expertise and quality.

one of the examples of this success is our fine

dining menu which has been created to offer

a Michelin standard style meal at 40,000 ft.

it is packaged accordingly to save an incredible

amount of time when plating up on board. every

dish comes with a unique flash card system to

show the flight attendant exactly how the dish

needs to be put together so that the food can be

presented just like it would by our chefs at your

table, every time.

Full halal certiFication

since July 2015, our kitchen has been fully

halal certified, allowing our team to deliver a

full house arabic menu. our stansted kitchen is

used for halal production whilst we also operate

a smaller, completely segregated haram facility.

The halal certification was awarded by halal

consultancy ltd and a copy of the certificate is

available upon request.

Facility at london stansted

our 4,000 sq. ft. facility boasts direct airside

access; this positions on air dining right in

the heart of the business aviation activity at

stansted airport. our on air dining kitchen

features state-of-the-art cooking equipment,

a dedicated pastry area and extensive storage.

our tasting room has been designed to offer a

relaxed, comfortable space for on air dining to

provide personalised tastings for prospective

customers. it is large enough for corporate

entertaining and provides operators a venue for

showcasing our inflight services.

Contact our inflight Concierge Team to place your order.+44 (0)203 693 3888 | [email protected]

6 7Contact our inflight Concierge Team to place your order.

+44 (0)203 693 3888 | [email protected]

operating hours

We deliver 24 hours a day, 7 days a week to

airports throughout the UK.

our customer experience Team is available to

take orders from 0700 to 2200.

please call +44 (0)203 693 3888 or email

[email protected] and a member of our

team will assist you with your order.

cancellation policy

on air dining truly understands the

unpredictable nature of private aviation.

We are always evaluating our procedures to

accommodate for changes right up to the point

of dispatch. if you find you no longer require

your catering order or would like to delay, our

inflight concierge Team will always work with

you to minimise any costs incurred.

12 – 24 hoUrS CAnCellATion

should cancellation occur between 12-24 hours

we are confident charges will be minimal as we

prepare all meals fresh. We will endeavour to

prevent any charges as much as possible, but please

note that certain charges may apply due to time

of cancellation, specific menu items, speciality

shopping, and certain concierge requests.

12 hoUrS or leSS

on air dining has the right to charge the full

rate for any cancellations made with less than

12 hours notices. however, we will work closely

with you to try and reduce charges where

possible.

logistics and highloaders

our operation and logistics teams play a core

role at on air dining. They are the link between

kitchen, inflight and the customer. We operate

our own fleet of refrigerated vehicles and our

drivers are employed and vetted by us following

strict guidelines set out by the UK caa (civil

aviation authority). all of our vehicles benefit

from full airside insurance. on air dining has a

strict “no drop off” policy, which means that

unless instructed otherwise, our drivers will

always deliver and unpack the food onboard the

aircraft. This is to ensure the best service is

always provided and if a flight attendant requires

last minute items added on, our operative will

do everything possible to source the items.

We can deliver to all UK airports and have our

own fleet of highloaders based at stansted,

farnborough and luton airports. our clients

operating acJs, BBJs and large corporate

airliners will have access to these when needed.

We also offer full cutlery, crockery, trolley and

linen wash service to all of our clients.

allergens and dietary menu Keyplease see each dish for specific allergens and

use the key below.

gF gluten free

h halal

V Vegetarian

Vg Vegan

1 celery

2 cereals containing gluten

3 crustaceans

4 eggs

5 fish

6 lupin

7 Milk

8 Molluscs

9 Mustard

10 nuts

11 peanuts

12 sesame seeds

13 soya

14 sulphur dioxide

8learn more at www.trenchmore.co.uk

pictures provided by Trenchmore farm

trenchmore in sussex

Trenchmore farm in sussex, which is located 45 miles outside of central london was selected for their 28-day dry aged Wagyu beef and their sustainable farming methods. We are lucky to have an award-winning supplier of Wagyu so close to our kitchens.

Trenchmore’s suckler herd is slow grown and grass fed, spending the summer grazing in the fields and the winter in their award-winning roundhouse Barn; specifically designed to keep the animals happy and healthy.

The cattle’s finishing ration is based on grass and herbal ley silage and includes by-products of human food production; brewers grains that are high in protein and oils from local craft brewers, linseed cake from oil pressing that helps to boost omega-3, molasses to provide a sustainable source of energy trace minerals needed for healthy animals and straw from their wheat harvest to provide fibre and improve rumen function. and of course, the apple pomace from

their cider production each autumn.

Being a mixed farm, Trenchmore farm also grows the apples and grains involved in the process – the cattle eats the grass and apple pomace, the straw from their wheat is used to bed the cattle, the cattle muck is spread on the fields to help improve the soil and feed the crops. a virtuous circle that improves the soil and helps grow more delicious, sustainable food.

Mixed farms that use ruminants to turn grass into food and improve soil structure are becoming recognised as being at the forefront of sustainable farming. Using animals to turn grasses into meat and help build nutrient levels in the soil means we can minimise artificial fertiliser use and maximise local quality food production.

Trenchmore sets out to farm for flavour and it really comes through in their exceptional cuts of beef.

FArm To FlighT

11Contact our inflight Concierge Team to place your order.

+44 (0)203 693 3888 | [email protected]

discover the secret ingredients to our success in only one day!

as part of our service, on air dining also provides culinary training to all flight attendants. This takes the form of a full-day training session with our executive chef here at our dedicated facility. flight attendants can learn more about the dishes from our menu and discover some of the culinary “tricks of the trade” that will help you present a stunning plate of food to the guests on board the aircraft.

We hold these courses quarterly and can work with your schedule for a private training for groups of 6-10 flight attendants if needed.

here Are jUST Some oF The inSighTS yoU Will be pArTy To:

- Build your confidence by developing your own culinary style

- practice techniques with emergency orders

- get an introduction to the quality of our exquisite products and heritage suppliers

- see first-hand the unique packaging process and delivery service

- learn about our luxury aircraft accessories and equipment in our onsite showroom

- and more!

Check out our instagram and Facebook pages for more information and to book your place, please email/call our offices.

CUlinAry TrAining AnD SerViCeS


+44 (0)203 693 3888 | [email protected]

breAKFAST menU

breaKFast platters

SeVern & Wye SmoKeD SAlmon (2, 4, 5, 7, 14)

served classically with crème fraîche, capers, shallots, parsley with a lemon wrapped in muslin

SeleCTion oF breAKFAST CooKeD AnD CUreD meATS (2, 14) salami, cured ham, ham, turkey (non-pork version available)

SeleCTion oF breAKFAST CheeSeS (V, 7, 14)

gruyère, cheddar, edam, smoked rosewood

ConTinenTAl plATe SeleCTion (7, 14)

Breakfast cheese, cured salami, cherry tomatoes on-the-vine, cornichons, and caper berries

SeleCTion oF CooKeD AnD CUreD meATS AnD FArmhoUSe CheeSe (2, 7, 14)

continental breaKFast

mixeD mini pASTrieS (2, 4, 7, 10, 13)

lArge CroiSSAnT (2, 4, 7)

pAin AU ChoColATe (2, 4, 7)

pAin AU rAiSin (2, 4, 7, 14)

preSerVeD jAm, honey poTS (14)

bUTTer porTion (7)

greeK yoghUrT (7)

ASSorTeD FrUiT yoghUrT (7)

served in jars or original packaging

SliCeD FrUiT per 100g

berrieS per 100g

FrUiT SKeWerS

bAgelS, breAD rollS, engliSh mUFFinS (2, 4, 7)

on Air Dining homemADe orgAniC mAple glAzeD grAnolA (2, 7, 10)

served with vanilla yoghurt and berries

birCher mUeSli (2, 7, 10, 14)

bAKery mUFFinS (2, 7, 10, 14)

CrUmpeTS (2, 4, 7)

breaKFast beverages

Juices and smoothies

We offer a large selection of freshly squeezed juices that come in a range of sizes from 500ml to 1lt bottles and have no added sugar or preservatives.

Juices include but are not limited to:

orAnge

grApeFrUiT

WATermelon

STrAWberry

mAngo

pineApple

lemon

CArroT

Apple

* other juices and blends can be made upon request


+44 (0)203 693 3888 | [email protected]

smoothies

DeTox (h, V, 7)

pineapple, kale, apple, ginger and wheatgrass, spinach

DeFenCe (h, V, 7)

pineapple, mango, papaya, banana, ginger, goji berry, flaxseeds, pumpkin seeds

energy (h, V, 7) strawberry, banana, blueberry, raspberry, spinach, cacao flaxseed, guarana powder

milK

FreSh Whole (7)

Semi-SKimmeD (7)

SKimmeD (7)

lACToSe-Free orgAniC (7)

SoyA milK (13)

AlmonD milK (10)

CoConUT milK (10) KeFir (7)

teas and coFFees a selection of fine english and international teas, including herbal and fruit teas, as well as a selection of freshly brewed coffees from around the world including our authentic arabic coffee. all drinks can be delivered freshly brewed and served piping hot in flasks for your ease.

hot breaKFast selection

orgAniC porriDge (h, V, 7, 14)

served with apricot and banana compote and greek yoghurt

AmeriCAn FlUFFy pAnCAKeS (2, 4, 7, 14) served with maple syrup and butter

heAlThy pAnCAKeS (h, V, gf, 2, 4, 13)

Buckwheat, blueberry and soya milk pancakes and greek yoghurt

eggS beneDiCT (2, 4, 7, 14)

english muffin, poached egg, spinach, suffolk cured ham and hollandaise sauce

eggS royAle (h, 2, 4, 5, 7, 14)

english muffin, poached egg, spinach, scottish smoked salmon and hollandaise sauce

FUll engliSh breAKFAST (2, 4, 7)

cured back bacon, sausage, hash browns, grilled tomato, portobello mushroom, beans and egg of your choice

SmASheD AVoCADo AnD STreAKy bACon (2, 4, 7)

chilli and lime avocado with maple streaky bacon, poached Breckland Brown hen’s egg on granary toast or english muffin *vegetarian option available

poACheD SmoKeD hADDoCK (2, 4, 5, 7, 14)

poached haddock, poached egg and spinach with cream sauce

CinnAmon WAFFleS (h, V, 2, 4, 7)

plain or egg White omelettes (4, 7)

Choose a selection from any of these fillings:

CheeSe (7)

hAm (14)

onion

mUShroom

pepperS

TomATo

SpinACh

poTATo

Full english breaKFast

Free range eggs (4)

Boiled, poached, fried or scrambled (7)

sausages

ChiCKen (h, 7, 14)

beeF (h, 7, 14)

CUmberlAnD (7, 14),

TUrKey (h, 7, 14)

VegeTAriAn (h, 7, 14)

bacon

SUFFolK CUreD bACK bACon (14)

CriSp SUFFolK CUreD STreAKy bACon (14)

TUrKey bACon (h, 14)

potatoes

hASh broWnS (h, Vg, 14)

SWeeT poTATo hASh (h, Vg, 7)

CriSpy poTATo roSTi (h, V, 7)

accompaniments

grilleD porTobello mUShroom (h, Vg, 7)

grilleD TomAToeS (h, Vg)

bAKeD beAnS (h, Vg, 14)


+44 (0)203 693 3888 | [email protected]

CAnApÉScanapés

let us do the work for you! our chefs are creating new and exciting canapés daily that make up our platters.

We suggest 3 per person and will send a balanced selection. please be sure to let us know of any dietary and allergy requirements.

mixeD ColD CAnApÉ plATTerS

mixeD hoT CAnApÉ plATTerS

We also offer kilner jars or bags of:

mixeD goUrmeT nUTSSpiCeD CornoliVeS ASSorTeD SerioUS pig SnACKS – seriously good pub style snacks from london

please ask our inflight concierge Team.

CAViAr KiTS (2, 5, 7, 14)

on air dining are proud to offer the finest quality fresh wild caviar from the caspian sea and best farmed caviar from around the world.

belugaoscietra Sevruga

pick your choice of caviar and we will put together the classic accompaniments - sour cream, blinis, shallot, lemon, egg yolk and whites.

gArniSh KiTS

let us create a bespoke garnish kit for you to perfectly finish dishes.


+44 (0)203 693 3888 | [email protected]

on Air Dining SignATUreS

starters

norFolK Free-rAnge ChiCKen AnD pigeon Terrine (1, 2, 4, 7, 9, 10, 14) golden raisin gel, heritage carrot, ginger bread

DUCK AnD ChiCKen liVer pArFAiT (1, 2, 4 ,7 , 9, 14)

red currant gel, cornichons, shallot, crisp flat bread

SeAWeeD WrAppeD CUreD SCoTTiSh SAlmon (h, 5, 7, 13)

pickled asian radish, avocado and wasabi purée, soy, honey dressing

Cromer CrAb SAlAD (2, 3, 4, 7)

dill scented cucumber, kohlrabi, seaweed coral

SCoTTiSh bAliK SmoKeD SAlmon (gf, 5, 7, 14)

compressed apple, crème fraiche, watercress, panna cotta, oscietra caviar

heriTAge TomATo AnD lAVerSToCK pArK mozzArellA SAlAD (gf, h, V, 7, 9)

chardonnay cherry tomato, aged balsamic syrup, basil

reD AnD golDen beeTrooT SAlAD (h, 2, 4, 7, 10, 14)

english rosary ash goats’ cheese, black onion madeleine, beetroot gel

VegeTAriAn SCoTCh egg (V, 2, 4, 7, 9)

soft-boiled quail egg, roasted red quinoa, artichoke, truffle, pickled girolles

SeASonAl SpeCiAlTy DiSheSplease ask our inflight concierge Team

*halal options available on all starters

mains

lAngley ChASe rACK oF lAmb (1, 2, 4, 7, 9)

lamb breast, minted ratte potatoes, turnips, lamb jus

grilleD SUSSex TrenChmore WAgyU beeF (1, 2, 4, 7, 9, 10)

confit garlic, charred leek, hazelnuts, red wine jus

DenhAm VAle beeF FilleT (1, 2, 4, 7, 9)

Braised smoked beef cheek, shallot purée, king oyster mushroom, fondant potato, Madeira jus

greSSinghAm DUCK breAST (2, 4, 7, 9, 13)

duck croquette, artichoke, duck jus

Free-rAnge, Corn-FeD ChiCKen bAllAnTine (h, 2, 4, 7)

Tender stem broccoli, glazed salsify, chicken jus

norTh ATlAnTiC blACKeneD miSo CoD (5, 12, 13, 14)

sesame bok choi, shitake broth, pink ginger

line CAUghT WilD SeA bASS (h, 5, 7, 9, 14)

cauliflower, polenta chips, sauce vierge

pAn FrieD CorniSh monKFiSh (h, 1, 2, 4, 5, 7, 9)

Monkfish cheek scampi, straw vegetables, asian fish broth

SeASonAl SpeCiAliTy DiSheSplease ask our inflight concierge Team

*halal options available on all main courses


+44 (0)203 693 3888 | [email protected]

home ComForTS

SpATChCoCK poUSSin ChiCKen (h, 7, 9, 14)

piri piri sauce, sautéed potatoes, mixed leaf salad

ChiCKen Coq AU Vin (1, 2, 7, 9, 14)

savoy cabbage, sautéed mushrooms, roasted turned potatoes

ThAi green ChiCKen CUrry (gf, h, 1, 12, 13, 14)

fragrant Thai rice, toasted sesame, green papaya salad

norFolK ChiCKen breAST (h, 2, 7, 9, 14)

fricassee of vegetables, charlotte potatoes

ClASSiC ShepherD’S pie (h, 7)

pulled lamb, minted crushed peas

grilleD lAngley ChASe lAmb ChopS or rUmp (7, 9)

crushed olive new potatoes, chargrilled aubergine and courgette, rosemary jus

ConFiT greSSinghAm DUCK leg (2, 7)

spring onion pomme mousseline, braised lentils, roast celeriac, duck jus

SAUSAgeS AnD mASheD poTATo WiTh onion grAVy (1, 2, 7, 9)

pork, venison, beef (h), chicken (h), or vegetarian (V) sausages available

SloW CooKeD ShorT rib beeF (1, 2, 7, 9)

Wild mushroom and pearl barley risotto and tender stem broccoli

on Air Dining ClASSiC beeF bUrger AnD ChipS (h, 2, 4, 7)

aberdeen angus beef, Monterey Jack cheese, tomato relish, triple cooked chips

rAre breeD STeAK; rib eye or Sirloin(h, 2, 4, 7, 12, 14)

served with triple cooked chips, portobello mushrooms, roasted cherry tomatoes and watercress salad with a selection of sauces (béarnaise, au poivre, hollandaise, bordelaise)

pAn SeAreD SCoTTiSh SAlmon (h, 2, 4, 5, 7, 9)

Braised fennel and herb gnocchi

pAn FrieD SeA bASS (1, 2, 4, 5, 7, 9)

Bouillabaisse, garlic aioli, garlic croutes

pAn FrieD norTh ATlAnTiC CoD (h, 2, 5, 7) lyonnaise potato, herb butter sauce

ClASSiC DoVer Sole meUniere (2, 5, 7, 14)

Watercress, new potatoes, spinach, caper beurre noisette roSemAry AnD gArliC CrUSTeD CAmemberT (h, V, 2, 7, 9)

apple and red current chutney, crisp ciabatta

TrADiTionAl briTiSh pie (2, 4, 7, 9)

please ask for our seasonal selection served with a choice of mash potato, chips, new potatoes, vegetables and jus served on the side

Dingley Dell porK belly (1, 2, 7, 9, 14)

carrot, bubble and squeak potato


+44 (0)203 693 3888 | [email protected]

DeSSerTSDArK ChoColATe Sphere (h, V, 2, 4, 7)

sable biscuit, salt caramel, mint infusion

grAnny SmiTh Apple pie (h, V, 2, 4, 7, 14)

crème anglaise

CiTrUS TArT (h, V, 2, 4, 7)

fresh raspberries

Triple hoT ChoColATe FonDAnT (h, V, 2, 4, 7) passion fruit coulis, chantilly cream ClASSiC TirAmiSU (h, V, 2, 4, 7, 10, 14)

coffee vermouth, chocolate crumb

roASTeD pineApple WiTh CoConUT pAnnA CoTTA (gf, h, V, Vg) caramelised in its own juices, dried pineapple crisps

orAnge AnD honey STeAmeD Sponge

(h, V, 2, 4, 7)

Thyme crumble, vanilla custard

proFiTeroleS FilleD WiTh ChoColATe (h, V, 2, 4, 7, 12)

almond cremeux, orange textures, sesame seed tuile

SeASonAl CheeSeCAKe (h, V, 2, 4)

please ask our inflight concierge Team SeASonAl DeSSerT (V, h, 2, 4, 7)

please ask our inflight concierge Team

peTiT FoUrS

allow us to create a bespoke selection of handmade petit fours to accompany your lunch or dinner. We suggest 3 per person and will send a balanced selection. please be sure to let us know of any dietary and allergy requirements.

We also offer a range of macarons or chocolates by pierre hermé and ladurée (4, 7, 10)


+44 (0)203 693 3888 | [email protected]

VegAn AnD VegeTAriAn menU

starters

heriTAge TomATo AnD lAVerSToCK mozzArellA SAlAD (h, V, 7) (Vg option available)

chardonnay cherry tomato, aged balsamic syrup, basil

reD AnD golDen beeTrooT SAlAD (h, V, 2, 4, 7) (Vg option available)

english rosary ash goats’ cheese, black onion madeleine, beetroot gel

VegeTAriAn SCoTCh egg (V, 2, 4, 7, 14)

soft-boiled quail egg, roasted red quinoa, artichoke, truffle, pickled girolles

ChineSe leAF SAlAD (V, Vg, 12, 13, 14)

crisp cucumber, toasted garlic and sesame

qUinoA AnD piSTAChio CAKe (V, Vg, 1, 10, 13) served with fig jam

heriTAge piCKleD CArroT AnD ToFU SAlAD (V, Vg, 10, 12, 13, 14)

hazelnut and pumpkin crunch, coriander dressing

mains

mAple SyrUp AnD roSemAry roASTeD beeTrooT (h, V, Vg)

herb polenta chips, tomato fondue, wilted bok choi

SpiCeD CoConUT AnD bUTTernUT pUrÉe WiTh brAiSeD pUy lenTilS (gf, h, V, Vg)

Butternut squash and cranberry with roasted romanesco cauliflower

ChiCKpeA AnD mUShroom jAlFrezi WiTh CAUliFloWer bhAjiS (gf, h, V, Vg)

SobA nooDleS WiTh STir FrieD broCColi AnD ShiiTAKe (h, V, Vg)

spicy peanut sauce

WhiTe beAn AnD AUbergine TAgine (h, V, Vg)

saffron couscous

on Air Dining pUlleD bbq jACKFrUiT bUrger AnD ChipS (h, V, Vg, 2)

red cabbage slaw, triple cooked chips

desserts

CoConUT pAnnA CoTTA (gf, h, V, Vg) caramelised pineapple

ChoColATe moUSSe (V, Vg)

almond and Vanilla

DeConSTrUCTeD STrAWberry CheeSeCAKe (V, Vg)

pistachio granola and compressed strawberries

CinnAmon poACheD peAr (h, V, Vg, 10)

Yuzu curd, candied Macadamia nuts, candied ginger


+44 (0)203 693 3888 | [email protected]

SAlADS, SoUpS, AnD SAnDWiCheS

salads

CAeSAr SAlAD (2, 4, 5, 14)

romaine, baby gem leaves, garlic croutes, shaved parmesan, pickled anchovies

Available with a choice of:grilled breast of free-range chicken, grilled salmon or king prawns

ClASSiC TUnA niçoiSe SAlAD (gf, h, 1, 4, 5, 14)

available with a choice of seared tuna or flaked slow-cooked tuna and new potatoes, green beans, cherry tomato, black olive, soft-cooked quail eggs

TrADiTionAl greeK SAlAD (h, V, 7, 14)

Barrel-aged feta, Kalamata olives, cucumber, tomato, lemon, olive oil dressing

qUinoA AnD ChiCKpeA SAlAD (gf, h, Vg, 10, 14)

pistachio pesto, spring onion, mint

SUper FooD SAlAD (gf, h, Vg, 9, 13, 14) Buckwheat, edamame, avocado, broccoli, pickled cauliflower, citrus dressing

CApreSe SAlAD (gf, h, V, 7, 14)

Tomato slices, mozzarella, basil pesto, basil cress, salt, olive oil

TUnA CeViChe AnD KAiSo SAlAD (gf, h, 5, 12, 13, 14)

sesame, ginger, chilli, cucumber, spring onion

TAbboUleh SAlAD (h, Vg, 2, 14)

Watermelon, fresh mint, spring onions, roasted butternut squash

roCKeT SAlAD (h, V, 7, 10)

Toasted pecan nuts, crumbled blue cheese

gArDen SAlAD (gf, h, Vg, 9, 14)

cucumber, cherry tomato, fine beans, spring onion, mixed seasonal leaves

mixeD leAF SAlAD (gf, h, Vg, 9, 14)

seasonal salad leaves

WAlDorF SAlAD (h, V, 1, 4, 7, 10, 14)

CoUrgeTTe, orAnge AnD Fennel SAlAD (gf, h, V, Vg, 14)

beeTrooT, rADiCChio, gorgonzolA AnD ToASTeD WAlnUT SAlAD (gf, h, V, 1, 7, 10, 14)


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soups ClASSiC borSChT (gf, h, V, 1, 7, 14)

soured cream and dill

oVen roASTeD TomATo AnD bASil (gf, h, Vg, 1, 14)

heritage tomato

mUShroom VeloUTÉ (gf, h, V, 1, 7, 14)

sautéed wild mushrooms

reD lenTil AnD CUmin (gf, h, V, 1, 14)

red lentil salsa

SpiCeD CoConUT AnD bUTTernUT SqUASh (gf, V, Vg, 1, 10, 14)

Toasted pumpkin seeds

boUillAbAiSSe (1, 3, 5, 7, 9, 14)

seared tiger prawns

broCColi AnD STilTon SoUp (h, V, 1, 7)

stilton crème fraiche

peA AnD minT (gf, V, 1, 7, 14)

pea and mint salad

clear broths CleAr ChiCKen nooDle (h, 1, 2, 14)

FrenCh onion SoUp (1, 2, 7, 9, 14)

parmesan croutons

ClASSiC mineSTrone (h, V, 1, 14)

Vegetables and pasta in a rich tomato broth

Tom yAm (gf, h, 1, 3, 5, 12, 13, 14)

spicy hot and sour soup made with either prawn (3) or vegetables (V)

sandWiches

Choose from our range of individual sandwiches on bagels, wraps, panini, farmhouse white or multigrain bread.

*gf, h, Vg options available

including but not limited to:

ClUb SAnDWiCh (2, 4, 7, 14)

blT (2, 4, 7, 14)

CheeSe ToASTieS (h, V, 2, 7, 14)

roAST beeF AnD horSerADiSh (h, 2, 7, 9, 14)

roAST ChiCKen AnD TArrAgon mAyonnAiSe (h, 2, 4, 7, 9, 14)

honey glAzeD hAm WholegrAin mUSTArD mAyonnAiSe (2, 7, 9, 14)

pArmA hAm AnD bUFFAlo mozzArellA (2, 7, 14)

Free rAnge ChiCKen CAeSAr SAlAD (h, 2, 4, 7, 9, 14)

CoronATion ChiCKen (h, 2, 4, 7, 9, 14)

poACheD SAlmon, lemon AnD Dill CreAm (h, 2, 5, 7, 9, 14)

SCoTTiSh SmoKeD SAlmon AnD horSerADiSh (h, 2, 4, 5, 7, 9, 14)

TUnA AnD CUCUmber (h, 2, 5, 7, 14)

TUnA AnD SWeeTCorn (h, 2, 5, 7, 14)

brie, CrAnberry AnD roCKeT (h, 2, 7, 14)

mATUre AgeD CheDDAr AnD piCKle (h, V, 2, 7, 14)

neW yorK Deli (2, 7, 9, 14)

hoiSin DUCK, CUCUmber AnD Spring onion (2, 4, 7, 12, 13, 14)

ChArgrilleD VegeTAbleS AnD hoUmoUS(V, Vg, 2, 7, 14)

Free rAnge egg AnD ChiVe mAyonnAiSe(V, 2, 4, 7, 14)

ThAi Chilli prAWn SAlAD (h, 2, 3, 7, 12, 14)

prAWn mArie roSe AnD gem leTTUCe (h, 2, 3, 7, 14)


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heAlThy Deli bArbuild your oWn healthy living option

proTein

chargrilled salmon (h, 5)

smoked salmon (h, 5)

crab (3)

Tuna steak (5)

slow cooked flaked Tuna (5)

sautéed Tiger prawns (3)

sirloin steak (h)

chargrilled chicken (h)

roast lamb (h)

parma ham

chicken skewers (h)

anchovies (5)

houmous (gf, Vg, 14)

STArCh

Butternut squash and pistachio pesto Quinoa

(gf, h, V, 7, 10, 14)

Tomato and red onion couscous (h, Vg, 2)

Bulgur Wheat salad (h, Vg, 2, 14)

herb new potatoes

pesto pasta salad (h, Vg, 2, 14)

Tabbouleh

Wild rice

Basmati rice

Quinoa and chickpea salad Mix

sautéed potatoes (7)

couscous (2)

VegeTAbleS

cucumber spaghetti

sliced cucumber

sliced spring onion

sliced red onion

sautéed onion

heritage Tomatoes

half cherry Tomatoes

Balsamic Marinated Tomato (14)

sundried cherry Tomatoes

garlic and Thyme slow roasted cherry Tomato

Watermelon

sliced avocado

diced avocado

guacamole

Mangetout

fine Beans

Mixed pepper Julienne

Marinated artichoke (14)

capers (14)

cornichons (14)

pink grapefruit segments

shaved Broccoli

shaved cauliflower

pickled Beetroot (14)

roasted red Beetroot

shaved raw Beetroot

edamame Beans

sweet corn

diced apple

grapes halved

celery Batons

garlic and rosemary roasted Butternut squash

shaved Butternut squash

32

DreSSingS

Balsamic (9, 14)

french (9, 14)

sherry (9, 14)

Wholegrain Mustard (9, 14)

cabernet sauvignon (9, 14)

honey and soy (9, 13, 14)

sesame (9, 12, 13, 14)

lemon (9, 14)

Marie rose (4, 9, 14)

lemon crème fraiche (7, 9, 14)

raita (gf, V 7, 14)

sesame, ginger and chilli (9, 12, 13, 14)

ranch (1, 4, 7, 9, 14)

CheeSeS

Barrel aged feta (h, V, 7)

Blue cheese crumble (h, V, 7)

Mozzarella (h, V, 7)

rosary ash goats cheese (h, V, 7)

camembert Wedge (h, V, 7)

Mature cheddar (h, V, 7)

parmesan (7)

SAlAD leAVeS

rocket

Mizuna

Watercress

shredded Kale

radicchio

spinach

cos

Baby gem lettuce

red chard

oak leaf

lollo rosso

herbS

parsley

Mint

coriander

chervil

dill

Tarragon

exTrAS

garlic croutons (h, V, 2, 7, 14)

parmesan croutons (2, 7, 14)

pumpkin seeds

sunflower seeds

seed Mix

pistachios (10)

hazelnuts (10)

pecan nuts (10)

Walnuts (10)

roasted pine nuts (10)

granola Mix (2, 7, 10)

Quails eggs (h, V, 4)

Breckland Brown hen’s egg halved (h, V, 4)

lemon in Muslin

pitted Black olives (14)

green olives (14)

34 35

dingley dell in suFFolK

located in the southwest of england near the coast and under 100 miles from central london, dingley dell pork provides unique red duroc pork known for great marbling, delicate texture and superior flavour.

dingley dell pork is a third-generation family farm with a deep love and respect for the countryside and agriculture that plays such an important role in the charm and livelihood of suffolk county. The farm was founded with the philosophy of animal welfare, taste and sustainability.

dingley dell is committed to farming in harmony with nature and improving the number and variety of species living in and around the farm. Their pigs are moved onto freshly grassed paddocks regularly to maintain soil structure and the muck from the animals goes back into the land.

Whilst wanting to ensure animal welfare and sustainability are extremely important, so is producing a superior range of pork products. dingley dell worked with one of the UK’s top meat scientists to examine every part of production from farm to plate. They strive to minimise all stress on the animals, produce pork with a reasonable cover of back fat as that is where the flavour comes from, run taste trials and scientific protocols to assess flavour and tenderness, and regularly host open days for chefs to better understand the unique breeding programme at the farm.

learn more at www.nurturedinnorfolk.co.ukpictures provided by nurtured by norfolk

nurtured in norFolK

nurtured in norfolk was hand selected to provide micro cress and other edible garnishes that perfectly finish our dishes. here’s some history on their wonderful nursery located in the east of england, roughly 100 miles away from central london.

allan and sue Miller both worked full time as chefs for 20 years before becoming growers of Micro cress. Their transition from one profession to another was brought about by the need for a more consistent product. They decided to grow cress themselves in a small greenhouse in their back garden and began supplying the restaurant they worked in. Their experience has helped them tremendously in understanding the requirements of chefs.

having successfully grown Micro cress for use in the restaurant, with very positive feedback, they were asked by a wholesaler if they were able to grow in a larger volume. allan and sue decided to invest their time and money into their business, which is when ‘nurtured in norfolk’ really began. The company saw a niche for new garnishes in the kitchen and wanted to add depth and flavour to the palate rather than just a garnish; they chose micro herbs that were strong in flavour and still looked appealing on the plate.

Varieties that are most popular because of their robust flavour like coriander, lemon balm, baby mint, ruby frills mustard, fennel, garlic chives, red vein sorrel and basil are still by far the most popular varieties to date. The range of micro cress has now been extended to over 70 different types. all together there are over 280 different edibles in the range.

constantly growing and developing as a company ‘nurtured in norfolk’ now supply a range of wholesalers and Michelin star restaurants with a top-quality selection of cut Micro cress, pea shoots, Micro herbs, edible flowers, Baby, Micro and sea Vegetables, edible leaves and Mint Tips in various flavours. as ex chefs, their simple ethos is that the quality and consistency of the product has to be of an exacting standard that they would have expected and been happy to use themselves.

all the products have been grown on a natural soil base, benefiting from nutrients that are present throughout the growing stages and therefore extending the shelf life. Biological controls are used throughout the growing process to keep the crops clean and pest free.

“eating out is a pleasure we all enjoy for many reasons; the occasion, the company; the venue. But the food is of most importance; mostly how it tastes, but also how it looks. The way food is presented adds a special dimension to a meal” – allan Miller

FArm To FlighT

learn more at www.dingleydell.compictures provided by dingley dell


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pASTApasta TrUFFle lingUine (V, 2, 4, 7, 9, 14)

fresh linguine, shaved summer truffles, parmesan cream sauce

ClASSiC beeF lASAgne (h, 1, 2, 4, 7, 9, 14)

layered in pasta sheets with a creamy cheese sauce

AUbergine AnD CoUrgeTTe lASAgne

(h, V, 2, 4, 7, 9, 14)

layered in pasta sheets with a creamy cheese sauce

TrADiTionAl VeAl milAneSe (1, 2, 4, 7, 9, 14)

crumbed and pan-fried veal escalope, spaghetti, tomato and basil sauce

SpinACh AnD riCoTTA rAVioli (h, V, 1, 2, 4, 7, 9, 14)

spinach and nutmeg crème fraiche sauce

SpAgheTTi bologneSe (h, 1, 2, 7, 9, 14)

shaved parmesan

lobSTer lingUine WiTh ThermiDor SAUCe (1, 2, 3, 4, 8, 9, 14)

mUShroom TorTellini (h, V, 2, 4, 7, 9, 14)

pine nut sauce and pickled girolle mushrooms

CArbonArA (2, 4, 7, 9, 14)

sautéed mushroom and bacon lardons

herb roAST gnoCChi (h, V, 2, 4, 7, 9, 14)

rocket and blue cheese sauce

risottos

WilD mUShroom riSoTTo (gf, h, V, 1, 7)

parmesan shavings

riSoTTo primAVerA (gf, h, V, 7, 9)

sugar snaps and rocket salad

bUTTernUT SqUASh AnD roSemAry riSoTTo (gf, h, V, 7)

Butternut spaghetti and taleggio cheese

please ask our inflight culinary concierge Team if you have any special requests and we will endeavour to satisfy your needs. gf options available on request.

sauces

ArrAbiATA (h, V, Vg, 1, 14)

bologneSe (h, 1, 14)

bASil peSTo (h, V, 7, 10, 14)

TomATo AnD bASil (h, V, Vg, 1, 14)

exTrA Virgin oliVe oil (h, V, Vg)


+44 (0)203 693 3888 | [email protected]

lAST minUTe orDerS

the following are all served with the chef’s selection of jus or sauce unless otherwise specified:

fillet of Beef (h)

Wagyu Beef

rack of lamb (h)

Veal escalope

norfolk chicken Breast (h)

lamb chops (h)

rib-eye steak (h)

sirloin (h)

cod (h, 5)

salmon fillet (h, 5)

sea Bass fillet (h, 5)

line caught sea Bass (h, 5)

King prawns (h, 3)

lobster (h, 3)

Tuna (h, 5)

sauces

Bordelaise (1, 14)

red Wine (1, 14)

Madeira (1, 14)

napoli Tomato sauce (gf, h, V, Vg, 1, 14)

hollandaise (2, 4, 7)

Béarnaise (2, 4, 7)

Beurre Blanc (1, 2, 7)

fish Velouté (1, 2, 5, 7)

sauce Vierge (14)

sides

steamed rice (gf, h, V, Vg)

Brown rice (gf, h, V, Vg)

Wild rice (gf, h, V, Vg)

oven roasted new potatoes (gf, h, V, Vg)

creamed Mash potato (gf, h, V, 7)

fondant potatoes (gf, h, V, 7)

seasonal Vegetables (gf, h, V, Vg)

grilled Mediterranean Vegetables (gf, h, V, Vg)

fine french Beans (gf, h, V, Vg)

roasted Vine Tomatoes (gf, h, V, Vg)

Wok fried Vegetables (gf, h, V, Vg, 12, 13, 14)

asparagus (gf, h, V, Vg)

spinach (gf, h, V, Vg)

Kale (gf, h, V, Vg)

couscous (h, V, Vg, 2)

Quinoa (gf, h, V, Vg)


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All dishes in the Arabic menu are prepared in our fully certified halal kitchen. if required, please ask for a copy of our certificate.

SeleCTion oF ArAbiC breAD (h, 2)

FUl mUDAmmAS (gf, h, Vg)

hoT AUThenTiC ArAbiC blenDeD CoFFee

cold mezza

hoUmoUS (gf, h, Vg, 12)

moUTAbAl (gf, h, Vg, 12)

TAbboUleh (h, Vg, 2)

WArAK enAb (h)

bAbA gAnoUSh (gf, h, Vg, 12)

lAbneh WiTh blACK oliVe (gf, h, V, 7, 14)

hot mezza

Kibbeh (h, 2)

FAlAFel (h, V, 1)

SAmboUSeK CheeSe (h, V, 2, 4, 7, 13)

SAmboUSeK lAmb (h, 2, 7, 13)

FATAyer b’SAbAneKh (h, V, 2, 7)

grilleD hAlloUmi CheeSe (h, V, 7)

salads

FATToUSh (h, Vg, 2, 9, 14)

TomATo AnD onion SAlAD (gf, h, Vg, 9, 14)

greeK SAlAD (gf, h, V, 7, 9, 14)

arabic mixed grill

KAFTA KhoSh-KhASh (gf, h)

lAhem meShWi (gf, h, 7, 9)

ShiSh TAoUK (gf, h, 7, 9)

main courses

lAmb TAgine (h, 2, 7, 10, 14)

Moroccan couscous

King prAWnS (h, gf, 1, 2, 14)

spicy sauce SeA bASS (h, gf, 5, 7, 12) Tahini sauce

ChiCKen biryAni (h, gf, 7, 10)

lAmb KAbSA (h, gf, 7, 10)

oKrA STeW (gf, h, Vg, 14)

bASmATi riCe (gf, h, Vg)

FreeKeh (gf, h, Vg, 14)

desserts

bAKlAWA (h, V, 2, 7, 10, 13, 14)

Um Ali (h, V, 2, 4, 7, 10, 14)

meghli riCe pUDDing (h, V, 2, 7, 10)

moUhAllAbieh milK pUDDing (h, V, 2, 4, 7, 10, 14)

ArAbiC


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ShAring plATTerS

CrUDiTÉS plATTer (gf, h, V, Vg, 1, 4, 12, 14)

selection of crudités to include:baby carrots, baby corn, sugar snaps, asparagus, breakfast radishes, cucumber, celery hearts, sweet cherry tomatoes, and a selection of homemade dips

FrUiT plATTer (gf, h, V, Vg)

selection of seasonal fresh cut fruits

AnTi-pASTo plATTer (gf, h, V, 7, 14)

selection of marinated olives, baby mozzarella, artichoke hearts, sun blushed tomatoes, and grilled peppers

ConTinenTAl breAKFAST plATTer (2, 7, 14)

selection of breakfast cheeses, cured salami, cherry tomatoes on-the-vine, cornichons, caper berries

ColD CUTS plATTer (h, 9, 14)

roast beef, turkey, lamb, grilled chicken, dill pickles, pickled onions, mustard

ChArCUTerie plATTer (gf, 9, 14)

(pork or non-pork option (h)

selection of cured and air-dried meats (non-pork selection includes beef, lamb, venison and duck), cornichons, pickled baby vegetables, marinated olives, chargrilled baby artichokes

SmoKeD FiSh plATTer (h, 1, 2, 5, 14) selection of hot smoked salmon, eel, halibut, trout, mackerel, horseradish crème fraîche, dark rye bread, celeriac remoulade, pickled shallots, and gherkins

SmoKeD SAlmon plATTer (h, 2, 4, 5, 7, 14)

hand carved severn & Wye smoked salmon served with pickled cucumber, dill salad, crème fraîche, caper berries, cracked pepper, lemon wrapped in muslin, blinis

SeAFooD plATTer (gf, h, 3, 4, 8, 9, 14)

lobster, Mediterranean prawns, dressed crab, green lip mussels, marinated squid, lemon in muslin, chilli and lime aioli, fresh cocktail sauce.

SUShi plATTer (3, 5, 12, 13, 14)

a selection of market fresh fish, vegetable sushi, and sashimi. sushi and sashimi platters are served with pickled ginger, wasabi, soy sauce

FArmhoUSe CheeSe plATTer (h, V, 1, 2, 4, 7, 10, 12, 14)

selection of farmhouse cheeses, homemade chutneys, grapes, celery hearts, sea salt and seeded crackers

SAnDWiCh plATTer (2, 4, 7)

choice from our selection of wraps, gourmet mini rolls, and classic finger sandwiches*gf, Vg, h options available

SpAniSh TApAS plATTer (1, 2, 3, 4, 7, 8, 10, 14)

charred padron peppers, baby chorizo, chilli garlic tiger prawns, spicy meat balls, cheese croquettes, tortilla of potato and onion, cured meats, Manchego, fresh olives & flat breads

our Tapas platter is a blend of hot and cold elements and can be delivered to serve onboard or to reheat and serve on aircraft crockery.


+44 (0)203 693 3888 | [email protected]

SWeeT TreATSAFTernoon TeA CAKe (h, V, 2, 4, 7, 10, 14)

homemADe mini CAKe plATTer

(2-4 guests)

our homemade mini cake platters, like all of our cuisine, are made by our talented pastry chefs and include a varied selection of mouth-watering mini tarts and cakes of your choosing.

or choose a selection of our portioned cakes and treats:

TrADiTionAl SConeS (h, V, 2, 4, 7, 14)

served with cornish clotted cream and strawberry confiture

DoUble ChoColATe broWnie (gf, h, V, 4, 7, 10)

SeA SAlT AnD CArAmel ChoColATe TArTS (h, V, 2, 4, 7)

lemon Drizzle CAKe (h, V, 2, 4, 7)

ChoColATe operA CAKe (h, V, 2, 4, 7)

CArroT CAKe (h, V, 2, 4, 7, 10, 14)

reD VelVeT (h, V, 2, 4, 7)

ChoColATe CAKe (h, V, 2, 4, 7)

ViCToriA CAKe (h, V, 2, 4, 7)

FreSh DoUghnUTS AnD DipS (h, V, 2, 4, 7, 10)

ChoColATe eClAirS (h, V, 2, 4, 7)

FrUiT SKeWerS

iCe CreAm poTS (4, 7)

FreSh biSCoTTi, ShorTbreAD, CooKieS

(h, V, 2, 4, 7, 10)

SWeeTie Cornerask about our selection of classic sweets, available in kilner jars or bags that you can leave on board.


+44 (0)203 693 3888 | [email protected]

ChilDren’SmenU

main courses

SpAgheTTi WiTh meATbAllS, TomATo AnD bASil SAUCe (h, 1, 2, 4, 7, 9, 14)

served separately to help avoid mess. served with individual pots of parmesan cheese

ChiCKen breAST (gf, h, 1, 7, 14)

new potatoes, gravy, seasonal vegetables

SAUSAgeS (1, 2, 7, 14)

chicken, pork, vegetarian sausages available creamed potato, onion gravy, seasonal vegetables

lASAgne (h, 1, 2, 4, 7, 14)

Beef cooked in tomato sauce with creamy cheese sauce

breADeD ChiCKen goUjonS (h, 2, 4, 7)

Made with chicken breast pieces and served with a choice of two sides

breADeD FiSh goUjonS (h, 2, 4, 5, 7)

Made with salmon or cod fillet in breadcrumbs and served with a choice of two sides

mACAroni CheeSe (h, V, 2, 4, 7, 9)

selection or popular pasta shapes available.

With a choice of two sides:

mASheD poTAToeS (h, gf, V, 7)

neW poTAToeS (h, gf, V, 7)

FrenCh FrieS (h, gf, V, 7)

broCColi (h, gf, V, 7)

green beAnS (h, gf, V, 7)

peAS (h, gf, V, 7)

SeASonAl VegeTAbleS (h, gf, V, 7)

riCe (gf, h, V, Vg)

desserts

mAKe yoUr oWn CooKie box (2, 7)

Why not let your younger guests make their own cookie creations with our extremely large chocolate chip cookie. served with icing sugar, smarties, marshmallows, iced gems and fairy dust.

AmeriCAn FlUFFy pAnCAKeS (2, 4, 7, 14)

Blueberries and maple syrup

ChoColATe broWnie (h, V, 4, 7, 10)

49(V) Vegetarian (Vg) Vegan (gF) gluten Free (h) halal. please refer to Allergen Key.

+44 (0) 20 3693 3888 | [email protected]

SpeCiAliTy FooD

on Air Dining has well established partnerships with some of london’s most renowned restaurants to source specialist dishes from around the world.

sushi

STiCKS n SUShi a unique combination of fresh traditional sushi and yakitori sticks. out of hours service available.

SUmoSAn TWigA one of the top three Japanese restaurants in london, sumosan Twiga serves market fresh fish and vegetable sushi and sashimi. italian menu also available.

chinese

ChinA TAng located in The dorchester, china Tang offers some of the best cantonese cuisine and dim sum outside of china.

indian

zAiKApart of the Michelin starred Tamarind group, Zaika offers traditional Moghul cuisine, using authentic tandoor ovens from northwest india.

malaysian

zheng ChelSeA a combination of Malaysian cuisine, supplemented with other asian speciality dishes, using the finest flavours and spices that asia can offer.

thai

pATArAelegantly presented, traditional and contemporary Thai cuisine.

russian

mAri VAnnAoffering time honoured russian classics such as stroganoff, olivier salad, pirogi, blini and syrinki.

italian

noViKoV split into two sections, novikov specialises in both italian & asian cuisine, including sushi.

our inflight concierge Team have built great relationships with our restaurant partners and continue to discover new and exciting restaurants for our customers and their requirements. The eclectic mix of cuisine in london means that every corner of the world can be covered – why not ask our inflight concierge Team for their recommendations?

We ensure all restaurant dishes are transported in our refrigerated vans – either straight to your aircraft, or back to one of our kitchens to be repackaged to suit your reheating needs.


+44 (0)203 693 3888 | [email protected]

Dom pÉrignon pAireD menU

CUreD SAlmon (4, 5, 8, 13, 14)

cured scottish salmon, oyster mayonnaise, dashi cucumber, oscietra caviar

Dom pérignon Vintage 2009

porK AnD lAngoUSTine (2, 4, 7, 14)

pan roasted langoustine, confit pork croquette, truffle leek cream, shallot and parsley

Dom pérignon p2 2000

roASTeD beeF (2, 7, 10 14)

rare roasted beef fillet, smoked onion purée, pickled and charred pearl onions, dukkha

Dom pérignon rose 2005

poACheD peAr (2, 7, 10)

spiced poached pear with golden raisin purée and candied walnuts

Dom pérignon p2 2000

We are proud to be known throughout the industry for designing menus for maximum enjoyment at altitude and we have partnered with moët hennessy’s tasting experts to develop a perfectly paired fine-dining menu with exquisite

Champagnes from the Dom pérignon collection.


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Winechampagne

non vintage

loUiS roeDerer, brUT premier- canapés

pol roger, rÉSerVe, brUT- seaweed Wrapped cured salmon

vintage

loUiS roeDerer, CriSTAl, brUT 2006 - smoked salmon platter

Dom pÉrignon 2002- profiteroles filled with caramelised White

chocolate

prestige cuvée

KrUg grAnDe CUVÉe, brUT (nV)- Beluga caviar

pol roger Sir WinSTon ChUrChill 2002- Tsar nikolaj Balik smoked salmon

SAlon le meSnil, blAnC De blAnCS 2002- lobster linguine

rosé

billeCArT-SAlmon, brUT roSÉ (nV)- pan roasted salmon

billeCArT-SAlmon, CUVÉe eliSAbeTh SAlmon, roSÉ, brUT 2002- Butter poached chicken and lobster

Dom rUinArT roSÉ 1996- Mushroom risotto

english sparKling Wine

gUSboUrne roSÉ, KenT 2010- fillet of sea Bass

nyeTimber blAnC De blAnCS, WeST SUSSex 2007- Wagyu Beef

nyeTimber, TillingTon Single VineyArD, SpArKling, SUSSex 2009- selection of our hot and cold canapés

White Wine

poUilly-FUmÉ, DomAine DeSChAmpS 2008 - heritage Tomato and Buffalo Mozzarella salad

DomAine WilliAm FèVre, ChAbliS 2011- seared Yellow fin Tuna niçoise

pUligny monTrACheT, leS ChAlUmeAUx 1er CrU, mAiSon roChe De bellene 2009- classic dover sole Meuniere

CoS D’eSToUrnel, SAUVignon blAnC 2011- spinach and ricotta ravioli

hermiTAge blAnC, DomAine jeAn-loUiS ChAVe, rhône 1998- Blackened Miso cod

CerVAro DellA SAlA, ChArDonnAy 2010- sea Bass (or any fish)

55learn more at www.langleychase.co.uk

pictures provided by langley chase54

red Wine

ChâTeAU AUSone, ST emilion 1998- classic cheese Board

hermiTAge lA ChApelle, jAboUleT 1997- Beef Bourguignon

ChâTeAU CheVAl blAnC, ST emilion 1999- fillet of Beef

ChâTeAU moUTon roThSChilD, pAUillAC 1999- Majoram scented rack of lamb

ChâTeAU lAToUr 2001- 12-hour slow cooked lamb shank

ChâTeAU grUAUD lAroSe 2001- classic shepherd’s pie

DomAine DU CloS De TArT, pinoT noir 2002- daube of Beef

riDge monTe bello 2007 - corn fed norfolk chicken (slightly chill the wine)

dessert Wine

berry broS. & rUDD ToKAji ASzú, 5 pUTTonyoS, ToKAji oremUS 2008

ChâTeAU D’yqUem, SAUTerneS 1er CrU SUpÉrieUr 1997 (hAlF boTTle)

ChâTeAU D’yqUem, SAUTerneS 1er CrU SUpÉrieUr 2004

port

grAhAm’S 40 yeAr olD TAWny porT

TAylor’S 1985 VinTAge porT

please be aware that some of the bottles are subject to availability and may need to be ordered in advance and some wines by the case. if so, we would be happy to store extra bottles in our cellar for future use.

spirits & WhisKies

We have paired with the largest suppliers of fine and rare spirits and Whisky that can be found in the United Kingdom. Whether you want russian standard Vodka, england’s own chase Vodka, Jefferson’s 21 Year old Bourbon, remy Martin louis xiii or a 50 Year old Macallan we are confident that we shall be able to source it for you ready for your flight.

please ask our Concierge team for further details.

langley chase

less than 100 miles away from central london, just outside the beautiful cotswolds, langley chase was selected for their rare breed lamb.langley chase is an organic grassland farm, passionate about producing the highest quality, fully traceable, organic lamb and mutton. They sustainably nurture a rare breed, the Manx loaghtan, carefully chosen as their meat is proven to be lower in saturated fat and cholesterol with its slow maturing qualities giving a greater depth of flavour and texture, a primitive rare breed going back over a thousand years.

The langley chase flock was started some years ago by Jane Kallaway when there was little traceability on what was being fed to livestock, how they were reared and what we all ended up consuming – as a family of six Jane was concerned about the quality of food.

The farm, with its ancient organic hay meadows, provides a wide variety of grassland species and wildflowers for our flock to graze, and protects diverse species of wildlife in their natural habitat, including bats, birds, mammals and insects. each year they change which fields are grazed and which are taken for hay. This rotation widens the diversity of the species in pastures, keeps them fresh and helps control parasites. sheep as a species taste of what they eat so the farm’s pasture is a key factor in how they rear their flock as they are totally grass fed, with their own organic hay in the winter.

hay meadows, hugely valuable historic features of the UK countryside, have almost vanished. according to research 97 per cent of traditional hay meadows have been lost and are still disappearing. pasture management controls flock health, giving clean pasture grazing and contributes to the award-winning taste of their lamb and mutton.

for langley chase it is paramount to rear healthy animals with full traceability through organic standards. The flock has been carefully reared and built up by retaining ewe lambs as replacement ewes, so that it remains a closed flock, ensuring a high health status pedigree flock.

They truly love every single minute of what they do in producing Jane’s flock, and the peace and tranquillity of the fields. They take great pride in their lamb and what they represent.

We hope you can taste the care and passion in all that they do.

FArm To FlighT

conceived by our partner in the inflight world,

on air interiors was born to perfect the world’s

leading inflight dining experince by bringing

together the complete ambiance of the aircraft

cabin interior. our innovative approach to

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on air interiors has partnered with Kevin

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as a luxury brand, on air interiors has an

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on Air interiors was created out of a commitment to provide our customers with only the very best in luxurious and unique design.

+44 (0) 20 3693 3888 | [email protected]

+44 (0)203 693 3888 | [email protected]

www.onairdining.com www.onairinteriors.com

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Delivering Award Winning Catering to Airports Throughout the UK€¦ · the inflight catering industry by providing award winning cuisine through innovative cooking and presentation