On November 5, 2019, Delta launched a brand-new service for Main Cabin customers that promises a more relaxed atmosphere, increased choices, and, hopefully, sets a new standard for other airlines to follow.
To test out the new service, I booked a ticket for the November 7 flight from London to Boston.
Gate Gourmet caters to multiple Delta flights daily from Heathrow, and the quality and quantity of the food provided are impressive.
Inflight menus are updated at the beginning of each season, known as a cycle, which means Gate Gourmet presents new menu ideas every two months to the Delta team.
This process is called a menu presentation, where meals are displayed exactly as they would be served inflight.
THE MENU PRESENTATION
Delta representatives meet in Amsterdam each season to discuss, taste, and finalise the meals for the next cycle.
Gate Gourmet uses a smart sheet system for menu approvals, with Delta providing feedback to finalise the meals.
Delta scrutinises their inflight catering carefully, using a scoring system based on passenger feedback to determine which meals make it to future flights.
Popular items, like prawns in the Delta One cabin, frequently appear with varying garnishes or flavors to keep things interesting.
Common options in Delta One include fillet of beef for dinner or brunch, a white meat option, fish, and pasta.
One highlight is the customisable Ice Cream Sundae, served with options like chocolate sauce, strawberry sauce, hazelnuts, and whipped cream, prepared to order by the cabin crew.
MAIN CABIN MEALS
During my visit, I taste-tested the new main cabin meals. The portions are notably larger than before.
After sampling the options, I knew exactly what I would choose for my flight to Boston the next day.
DELTA ONE
In Delta One, meals are plated by the cabin crew using packaging designed to create the optimal cooking environment.
For example, the inflight burger took about two years to perfect, with Delta and Gate Gourmet tweaking the recipe to get the taste just right.
LONDON TO BOSTON
On November 7, I flew on DL 59 from London to Boston. Before takeoff, the cabin crew distributed travel kits and headphones.
Ten minutes after takeoff, carts with water and menus were set up in the middle of the cabin, followed by hot towels.
Twenty minutes in, the crew distributed menus and bottled water, explaining the choice of two appetisers with the new inflight menu. A placemat was then handed out.
Shortly after, a PA announcement introduced the Bellini service, featuring a Peach Bellini created by Mionetto, made with sparkling wine and a dash of Hello Cocktail Co Peach Bellini Premium Mixer. It was delicious and generously served.
The tray mat was a thoughtful touch, designed to be unfolded over your tray, with cutlery, napkin, and salt/pepper neatly tucked inside.
Delta offers 17 non-alcoholic drink options and 16 alcoholic beverages.
INFLIGHT SERVICE
Forty-five minutes after takeoff, the beverage and meal service began. Each aisle was served by a food cart followed by a beverage cart, operated by a total of five crew members.
I received my hot meal and drink 20 minutes after service began. I chose the Prosciutto and Melon appetizer.
The crew were generous with the drinks, and it took about 1.5 hours to complete the service.
The main meal was delicious, with tender chicken and beans that were bland on their own but tasty when mixed with rice and Hollandaise sauce.
The crew quickly cleared trays after the meal. Dessert followed, with another spoon provided, and the Beckleberry’s Ice Cream was enjoyable, though the salt flavor was subtle.
The crew quickly cleared trays after the meal. Dessert followed and the Beckleberry’s Ice Cream was enjoyable, though the salt flavour was subtle.
The Beckleberry’s Ice Cream was quite good, though I couldn’t taste the salt though.
The crew continued offering drinks after dessert. I watched movies and worked until the second meal service, which began 1 hour and 20 minutes before landing.
This time, I chose the BBQ Chicken Pizza Twist, which was perfect for a light meal.
It came with a Lilly O’Brien’s Double Chocolate Truffle with Sea Salted Caramel, which was delectable.
Despite the rushed service towards the end, likely due to the newness of the service, Delta’s new Main Cabin offering was impressive.
The goodbye chocolate was a sweet touch to conclude the inflight service.
This was my first long-haul flight with Delta, and it surpassed my expectations.
The attention to detail, quality of food, and exceptional service made it a standout experience in economy class.
Kudos to Delta and Gate Gourmet for creating a refined and enjoyable inflight experience.
A big thanks to Gate Gourmet, Chef Charlotte, and Darren for showing me around their Heathrow facility.
