SWISS HOSTS POP UP RESTAURANT INFLIGHT

[dropcap size=small]A[/dropcap]pop up restaurant inflight? That’s exactly what happened last month on Swiss International Airlines flight LX16 from Zurich to New York. In a world-first, Michelin Star Chef Andreas Caminada from Schloss Schauenstein, a historical castle which features his award-winning restaurant, teamed up with Swiss to create this inflight culinary adventure.

Planning for the “SWISS Meets Caminada” flight commenced 12 months before the flight to ensure a smooth and enjoyable inflight experience for everyone on board.

No duty-free trolleys loaded onto LX16 as they would take up too much space, so they were left behind. Equipment from galleys was also stripped to a bare minimum to provide Caminada and his team ample space to work in the galleys. The preparations and practice for the final flight commenced two days before departure at the Gate Gourmet Zurich Airport facilities. As you will see, the result is quite spectacular!

BOARDING TIME

Caminada and his team were there to meet and greet passengers with champagne and breakfast snacks before the flight and offer them a taste of what’s to come during their journey to New York.

INFLIGHT

Passengers in First Class were offered an 11-course meal while Business Class were offered ten courses, and Economy Class passengers were tempted with some unique meal creations. Dishes in Economy included items such as Char with Marinated Carrots, Mackerel with Radishes and Horseradish and Langoustine on Pumpkin.

Work in the inflight galleys was non-stop to provide the meals for everyone onboard, with no chance of even the slightest break for the cabin crew or Caminadas’ team.

Feedback from passengers was well received, and towards the end of the flight, Andreas Caminada passed through all cabins and farewelled and thanked passengers for joining the special flight. Every passenger walked off the aircraft with a gift bag containing Swiss Chocolates and a wool hat.

THE CAMINADA GALLERY

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ICELAND AIR NEW PRE ORDER MEAL PROGRAM

Passengers travelling on Icelandair will now be able to pre-order their own choice of meals up to 48 hours before departure. There will be a total of 9 Icelandair Saga Class meals available for Business Class customers including options like Cold Water Fish dish from Grindavík, an Organic Lamb option, a Gluten-Free option, and vegetarian options.

Icelandair strives to offer passengers an authentic, local inflight meal experience (in all cabin classes) that use fresh ingredients where possible.

THE PRE-ORDER DISHES

Arctic Char;
Icelandic Arctic Char from Grindavík served with Creamy Barley, Wild Mushrooms and Creamy Shellfish Sauce.

Chicken Harissa;
Marinated Chicken Breast, served with Toasted Rice, String Beans and Yoghurt Sauce. Gluten-free option.

Organic Icelandic lamb;
Icelandic Lamb served with New Potatoes, Peas, Wild Mushrooms and Jus infused with Arctic Thyme.

Gluten-Free Meal;
Meal options will change daily depending on routes and departure time.

Roasted Fillet of Beef;
Served with a Crispy Onion, Remoulade, Potatoes, Salad and Bread with Sunflower Seeds on the side.

Sugar-Free Meal;
Meal options will change daily depending on routes and departure time.

Fruit Plate;
Meal options will change daily depending on routes and departure time.

Vegetarian Meal;
Meal options will change daily depending on routes and departure time.

Northern Tapas;
A cold dish of Salmon with Dill, Shrimp Cocktail, Smoked Lamb on Flatbread and Icelandic Cheese. Gluten-free option.

HOW TO BOOK

Passengers need to order their favourite meal from the ‘Pre-Order Your Meal’ function on the airlines’ website.

THE MENU

Swiss & The Chedi – NEW SWISS TASTE OF SWITZERLAND PROGRAM

[dropcap size=small]T[/dropcap]he five star Chedi Andermatt which is located in the Urseren Valley, just a two-hour train ride from Zurich, will be the ambassadors for the current Swiss International Airlines “SWISS Taste of Switzerland” program. From now until March 2015 passengers travelling in SWISS First and Business Class cabins (Ex Switzerland) will be able to taste these new dishes from the Canton of Uri. Passengers will also be able to experience local Swiss wines and regional cheeses with their meals.

BUSINESS CLASS INTERNATIONAL OPTIONS

Balik Salmon Tartare with Mango Dressing
Swiss Sturgeon in a Tomato-and-Artichoke Sugo with Mussels
Beef Tenderloin in Olive Jus.
Marsala Mousse with Orange Jelly and Pistachios

FIRST CLASS

First Class customers can expect something a little more special including;

Lobster with Honeydew Melon and Banana Crème
Chestnut Soup with Maple Syrup and Almond Tuile
Veal Steak on a Soubise Sauce
Gilt Head Bream with Orange and Cardamom Sauce
Rice Pudding and Poached Pear with Saffron

BUSINESS CLASS EUROPEAN SERVICES

Customers flying to Switzerland from Europe between 4 and 17 February 2015 will be treated to specialities from the Canton Uri and should expect to sample dishes such as:

Meatballs in a Herb Cream Sauce with Rice and Leeks
Sliced Polenta with Grated Local Cheese served with a Mushroom Ragout and Glazed Root Vegetables
Chocolate Mousse and Crème

BRUSSELS AIRLINES LAUNCHES NEW LOUNGE

[dropcap size=small]I[/dropcap] was invited by Brussels Airlines to take a sneak peek at their new lounge before it opens tomorrow. It’s named ‘The Loft’, and this new lounge will accommodate up to 300 passengers and is available in the Schengen terminal concourse A (Gates A and T flights) at Brussels Airport. With over 300,000 passengers each year spending around 74 minutes in the Brussels Airlines lounge, it’s no wonder the airline decided to upgrade the facilities.

THE HUB EXPERIENCES

There are eight hub experiences that passengers can access and include:

1- Welcome; offering a more personal registration area
2- Connected; offering a unique digital experience
3- Delighted; offering typical Belgium food and beer!
4- Productive; offering business centre and premium meeting room
5- Inspired; offering individual living rooms to relax
6- Refreshed; offering innovative bathrooms with mood lighting and sound systems
7- Relaxed; offering nap boxes
8- Exclusive; an area specifically for Miles and More Senators and HON-Circle members

FOOD AND DRINK CONCEPTS

Food is the centrepiece of the lounge and offers local Belgian snacks and meals that are prepared by the airlines catering partner Autogrill. The beer comes from local supplier Inbev who produce over 200 beer brands, including brands like Stella Artois, Brahma, Beck’s, Corona, and Leffe. There are seven coffee machines scattered throughout the entire 1240 m2 lounge that will produce piping hot JAVA coffee for passengers, while the lounge has also had the very first newly designed Coke self-service machine installed.

Further snack options include a full salad bar, as well as homemade apple pie, healthy breakfast options and of course Belgian waffles, rice pudding and Callebaut chocolate mousse.

DEDICATED STAFF MEMBERS

Brussels Airlines has introduced the ‘Maitre de Lounge’ that have received specialised training and understand the Brussels Airline product back to front.

SHOWERS AND MORE

There are shower suites available that can be individually tailored to suit your needs via the mood lighting and sound system; there are also nap rooms and meeting rooms. Passengers can borrow a Surface Pro 3 tablet to use while they are in the lounge and use the ‘ConnectedLounge’ app to book a shower, see if the nap rooms are available or schedule a meeting room.

This lounge has set the bar high at Brussels Airport, especially if you consider the fact that the lounge was designed and created in conjunction with customers and based entirely on their feedback. The local food and drink options help to emphasise the Belgian local products, and it’s great to see that the lounge staff have received additional training.

GALLERY

THE AIRLINE MEAL IS 95 YEARS OLD TODAY

[dropcap size=small]K[/dropcap]LM celebrated their 95th birthday this week, and there’s another big birthday that many might not be aware of. Teased continuously over the years and the butt of many jokes (So what’s the deal with airline food?) the airline meal will this weekend celebrate its’ 95th birthday.

SOME HISTORY FOR YOU

On October 11, 1919, the first airline meal was served to passengers on a flight from London and Paris aboard a Handley Page flight. And it wasn’t free! Passengers had to pay 3 Shillings for the meal which, and according to Measuring Worth that’s around £6.02 in today’s value.

For their 3 Shillings passengers received a Sandwich, Fruit, and Chocolate, so let’s compare to today’s prices. Today EasyJet fly between London and Paris and offer passengers the choice to purchase meals and snacks. Airline food has certainly come a long way since 1919 and today we can see many airlines teaming up with celebrity chefs, offering meal upgrades (yes pay to get a better meal!), organic meals and so much more. But have the meal offerings become better or worse over the years?

A similar meal today on easyJet would consist of:

Sandwich £4.40
Pepsi Max £1.80
Kit Kat £1.20
Total £7.40

Aer Lingus Pre Order Meal Makeover

[dropcap size=small]T[/dropcap]he range of Aer Lingus pre-order meals on transatlantic services have been given the Bia Touch by Chef and Restaurateur Clodagh McKenna. The new Bia branded meals will be made available only on transatlantic routes from 1 October and replace the previous range of Sky Dine meals which were selling for €17.50. The meals will retail for €18.50, are freshly prepared daily and can be ordered online. Note that passengers will still receive free meals in economy class, these pre-order meals are available for purchase if you want to upgrade your meal experience.

VALUE

Does the meal offer value for money?

Let’s assume that wine and tea/coffee cost around €7.50, a dessert and small sweet €4.00, a small side salad €4.00 and already you’re looking at €15.50 in value. This doesn’t take into account the cost of the main meal or the bread, so there’s value to be had with these meals.

THE MEAL CHOICES

Each meal choice sounds delicious and includes three courses as well as Wine plus Tea or Coffee.
They are made fresh daily at the airlines catering kitchen in Dublin and include:

BEEF
Smoked Salmon starter followed by a Fillet of Beef served with Gratin Dauphinois, Creamed Spinach, Mushrooms and a Red Wine Jus.

SALMON
Salad of Feta Cheese, Roasted Pepper, Aubergine and Sun-blushed Tomato served with a Harissa and Lemon Dressing followed by Darn of Salmon served with Julienne Carrot, Leek and Courgette, Clodagh’s Garlic and Rosemary Roast Potatoes and a Dill Sauce.

CHICKEN
Salad of Feta Cheese, Roasted Pepper, Aubergine and Sun-blushed Tomato served with a Harissa and Lemon Dressing. The main course of Lemon Roasted Chicken is served with Green Beans, Clodagh’s Garlic and Rosemary Roast Potatoes and a Roasted Tomato, Basil and Olive Sauce.

DESSERT
Dessert served with all dishes is a Glenilen Farm Raspberry Panna Cotta, and a Lily O’Brien Sweet will go nicely with your Cup of Tea or coffee.

Consulting Chef Clodagh McKenna said, ‘I am very excited about our new transatlantic pre-order meals. We’ve created three delicious meals that are both healthy and tasty. We’ve sourced great quality Irish ingredients, and the dishes are cooked fresh daily.’

BRUSSELS AIRLINES LAUNCHES NEW PRE ORDER MEALS

[dropcap size=small]B[/dropcap]russels Airlines has just announced that business class passengers may pre-order their meals when flying with the airline across Europe. Passengers can select precisely what they would like to eat from a range of six inflight meal options.

The complimentary à la carte dining options can be booked up to 48 hours before your scheduled departure time. For longer flights over 2.5 hours, all hot and cold dishes are available as pre-order while on shorter trips only a selection of cold meals is available. The meals can be ordered on all flights operated by Brussels Airlines except on flights to Paris and Tel Aviv.

MEAL OPTIONS INCLUDE

FRESH START
Scrambled Eggs served cold with a variety of Cold Cuts, Fresh Fruits, Yoghurt, Assorted Bread Rolls and Croissant. …OR… Omelette served cold with a variety of Cold Cuts, Fresh Fruits, Yoghurt, Assorted Bread Rolls and Croissant.

HOT DAY
Scrambled Eggs served warm with a variety of Cold Cuts, Fresh Fruits, Yoghurt, Assorted Bread Rolls and Croissant. …OR… Egg Rolls served warm with a variety of Cold Cuts, Fresh Fruits, Yoghurt, Assorted Bread Rolls and Croissant.

SAY CHEEEEESE
5 Belgian Cheeses served with Vegetable Sticks and a matching Red Wine, accompanied by a Fresh Salad, Assorted Bread Rolls, Crackers and a Fig Dip. …OR… 5 Belgian kinds of cheese served with a selection of Dried Fruits, Nuts and a matching Beer, accompanied by a Fresh Salad, Assorted Bread Rolls and Crackers.

I WANT IT COOL AND BELGIUM
Air-Dried Ham from Ghent and Smoked Eel served with Fresh Salad, Belgian Cheeses, Assorted Bread Rolls and Belgian Chocolate Mousse. …OR… North Sea Shrimps on a bed of Tomato Slices and Chicken in a Green Herb Cream Sauce, served with Fresh Salad, Belgian Cheeses, Assorted Bread Rolls and Rice Pudding.

BRING ME THE WORLD
Smoked Salmon and Smoked Trout, served with Fresh Salad, Scandinavian Cheeses, Assorted Bread Rolls, and a Berry Salad. …OR… Pasta Pesto and Shrimps served with Tomato and Mozzarella Salad, Mediterranean Cheeses, Assorted Bread Rolls and Tiramisu.

BELGIUM IS HOT
A North Sea Shrimp Salad starter and Roasted Rabbit in a Beer Stew as the main course with a Cherry Tart dessert, accompanied by assorted Bread Rolls. …OR… A mild Chicken Curry Salad starter and a Poached Salmon “Sambre & Meuse” main course with a Rice Tart dessert, accompanied by assorted Bread Rolls.

NEW JAPAN AIRLINES AIR SERIES INFLIGHT MENU

[dropcap size=small]J[/dropcap]apan Airlines have always been known for their creative inflight meals, and the latest Air Series menu is sure to impress. Economy and premium economy class passengers travelling on select Japan Airlines flights from Narita and Haneda will get to experience the latest Air Series menu of Air Kumamon.

The Air Kumamon meal tray has been specially designed only for JAL by Mr Manabu Mizuno using the famous mascot from the Kumamoto prefecture. Served as a second meal service and created by Chef Hayama from Kourantei a restaurant in Kumamoto city.

The meal tray will include vermicelli that is made from mung beans in soup with vegetables and many other fresh ingredients that are typical of the Kumamoto Prefecture. Passengers will indulge in the Kumamon custard cake, which is one of the most popular desserts in the region made by Kumamoto Kabo.

From the 1 June until 31 August 2014 passengers flying from Narita to New York, Boston, Chicago, Los Angeles, San Diego, Paris, Frankfurt, Helsinki and from Haneda to Paris and London will get to experience this meal.

To see how creative Japan Airlines have been recently, check out their inflight KFC meal here.

CZECH AIRLINES TEAMS UP WITH Zátiší GROUP

[dropcap size=small]C[/dropcap]zech airlines meals options for business and economy class passengers are set to change on 1 June with a new range of inflight meal options gracing the skies. The airline has just announced a new collaboration with chefs from the Zátiší Group a chain of restaurants and catering company based in Prague.

Economy class passengers flying from Brussels, Barcelona and Madrid to/from Prague are also set to benefit from the new inflight meal range with options such as homemade white and dark baguettes served with cheese and vegetables. While international economy class passengers flying to Russia and Central Asia will sample more local style meals which have been developed by the team at Skyport Catering.

For travellers heading to Seoul dishes such as pumpkin soup or partridge with creamy mushroom sauce and gnocchi will be served on select flights.

Business-class passengers flying to/from Madrid, Barcelona, Paris, Copenhagen, and other routes will be served Tramezzi with ham and cheese, chicken with vegetables or pollo tonnato with tuna mayonnaise.

While passengers flying further afield on international long-haul services to Seoul will have a choice of three main meal choices including a Korean option of Bibimbap, Chicken Makhani with rice and aubergine Masala, ham and cheese quiche, veal rump steak with creamy-vegetable sauce and Karlovy Vary dumplings.

In a recent press conference Sanjiv Suri, Zátiší Group President & CEO said, “We believe that quality and tasty food should be a part of our lives. There is no reason to compromise even aboard an aircraft. The combination of our food concept with Czech Airlines’ Business Class service proves that. Our joint goal is to provide clients with the utmost of comfort and exceptional experiences during every moment of their travels,”.

NEW BUSINESS CLASS MEALS FOR AEROFLOT

[dropcap size=small]R[/dropcap]ussian airline Aeroflot has announced a new range of inflight dishes that will feature in their business class cabins. The latest menus were selected by a taste panel which also included journalists, celebrities and the airline’s critical partners during a tasting session at Moscow’s Tinatin restaurant.

The airline collaborated with Russian celebrity food writer Nika Belotserkovskaya as well as Thierry Mona of LSG Sky Chefs and Kamel Benamar of Moscow’s Vanile and Bolshoi restaurant. Together the team created the menus which include options such as meatloaf with foie gras, dried fruits and sweet pepper with plum sauce, vinaigrette with salmon and sunflower seed oil, and grilled chicken with wild rice, vegetables and roasted tomato. Desserts include options such as cheesecake with raspberry and lemon mousse with blueberries.

Additional options include a cold appetiser of octopus with potatoes, celery and lemon dressing, salad with mozzarella and peaches with olive oil and vinegar dressing, pumpkin puree soup with cream cheese and pistachios and lamb stew with couscous and pesto sauce.

“Aeroflot takes the quality and variety of food offered onboard very seriously and involves top chefs and confectioners in the creation of the menu,” said Aeroflot CEO Vitaly Saveliev. “A healthy and balanced menu is a responsible choice for us. Top-quality ingredients and recipes, perfect presentation and top-class service, are crucial success factors for Aeroflot’s in-flight menu”.

Photos pictured in this story are current special meal options for Business Class customers, for information regarding Aeroflot meals click here.

AIR INDIA TO INTRODUCE PAID MEALS?

[dropcap size=small]A[/dropcap]ir India is contemplating the introduction of paid meals for economy class passengers on select routes, this follows an already reduced inflight meal service on domestic flights up to 90 minutes. Air India is facing fierce competition and is looking to increase revenues and reduce costs.

The airline stopped serving hot meals and instead now offers snack boxes on Indian domestic flights with a flight time of up to 90 minutes. The Hindu Business Line reported today that the airline plans to start charging for food served to passengers on short flights of up to 60-90 minutes in duration. At this stage, this is a trial only, and a final decision on whether or not the new system will be introduced should be made in the second half of this year.

The airline’s competitors SpiceJet and Indigo do not provide free meals, and instead offer a buy on board and pre-order meal system for passengers. The prices for the new Air India meals are yet to be determined but should be released by the airline shortly.

Brussels Airlines Announces New Celebrity Inspired Dishes

[dropcap size=small]B[/dropcap]russels Airlines has always supported Belgian talent by providing top quality local products to customers onboard. The airline serves some of Belgium’s finest beers and wines, pralines, waffles and cookies.

The airline has just announced a new range of meals inspired by local dishes from Luxemburg, and Star Chef Julien Lahire has created the recipes from Le Moulin Hideux which has been around since 1962. His motto is to always look for the best quality, and Chef Julien still meets the producers of products that he purchases for his meal creations.

The meals are now being served to business class passengers on long-haul flights to the US and Africa. This range of meals will run until July 2014. During April, passengers can expect starters such as chicken ballotines with walnuts presented with iceberg salad and crisp vegetables.

After July the airline will yet again select a new Michelin starred chef this time most likely from the province of Flemish Brabant. Of course, Business Class passengers can still choose from two different menu options during their flight or one of the 21 different special meals that the airline offers for those who require a diet specific meal.

NEW INFLIGHT MEAL OPTIONS ON SAS

[dropcap size=small]S[/dropcap]AS is hoping to improve your experience onboard with a range of new meal options for passengers travelling on SAS Plus fares. SAS offers two different types of airfares for passengers travelling within Europe; the first is SAS Go and the second SAS Plus. SAS Go does not include complimentary meals while SAS Plus does include meals (plus some other benefits too).

For those travelling in SAS Plus, an upgraded evening meal will be served in a newly designed box which features glassware from the famous Scandinavian glass maker Orreforsglass. On flights before 9 am free breakfast is served to SAS Plus customers and during the day meal offerings may include warm and cold snacks.

SAS Go passengers will have the opportunity to purchase a range of new meals options from the onboard cafe, which you can view here: http://www.flysas.com/en/us/travel-info/onboard/shop-onboard. Passengers can use SAS Euro Bonus miles to make inflight meal purchases also.

The onboard cafe will be updated regularly with seasonal options for passengers to purchase, and the airline still offers coffee and tea for free on SAS flights.

Pre-departure champagne is being re-introduced in business class along with other treats, while SAS Go includes pre-departure still water and one non-alcoholic drink together with meals. Alcoholic beverages are included in SAS Business and SAS Plus but are for sale in SAS Go.

Pick and Choose Your AirBaltic Inflight Meals

[dropcap size=small]A[/dropcap]ir Baltic is releasing a new food ordering system online which will allow passengers to drag and drop their preferred meal items onto their airline tray and create their own inflight meal experience.

I spoke exclusively with Janis Vanags VP of Corporate Communications at Air Baltic he explains that “With passengers now being able to create their inflight meal the possibilities are endless, they can fully customise their inflight meal tray to their liking.”

HOW IT WORKS

Step 1- Once passengers have logged onto the system, they will be presented with this screen.

Step 2- Passengers then select food and beverage items on the screen, which then drop down onto their meal tray.

Nutritional information will also be provided to passengers.

At the moment, Air Baltic offers 20 pre-order meal options and four dietary meal options which include: Gluten-Free, Lactose-Free, Vegetarian and Kosher meals. With this new system in place, the possibilities are endless. It’s an impressive system and one of the worlds first ‘pick and choose’ inflight meal pre-ordering systems, allowing customers to fully customise their inflight meal experience.

Customers must pre-order their meals no later than 24 hours before departure, however if you don’t pre-order all is not lost. The airline can still deliver a meal to your seat, which can be booked up to 40 minutes before your flight at the ticket desk in Riga.

The system will launch in May and is a fun and exciting way for passengers to pre-order an airline meal and choose precisely what they want inflight.