Air Culinaire Worldwide London is elevating in-flight dining experiences with the launch of its highly anticipated menu. Spearheading the development of the new menu is Executive Chef Aaron Watson, a six-year veteran of Air Culinaire, who has meticulously crafted a menu that celebrates local flavors and sustainable practices while catering to the unique demands of aircraft dining.
Local Ingredients: The Heart of ACW London’s New In-Flight Menu
At the heart of this menu lies a deep commitment to an elevated culinary experience. “We are lucky enough to have some wonderful local suppliers at both sites,” Watson explains. The Luton facility sources top-quality ingredients from Bedfordshire, Hertfordshire, and Cambridgeshire, while the Biggin Hill kitchen partners with Kent farms. The focus on locality not only ensures freshness but also supports regional producers.
Ingredient sourcing remains a cornerstone of Air Culinaire Worldwide’s philosophy. “We always want to celebrate the local farms and the workers within those farms” Watson emphasizes. This commitment is evident in their partnerships with the Woburn Estate for meat sourcing in Luton and various Kent-based producers for the Biggin Hill kitchen.
Signature Dishes: Elevating Aircraft Dining Experience
The menu development process was both rigorous and inspired. Watson and his team drew inspiration from current London culinary trends, aiming to create dishes that are both innovative and timeless. Sustainability was a key consideration, with efforts made to minimize waste in every recipe.
Testing involved a meticulous approach to refine both taste and practicality. “We begin by cooking the dish and taking away any inefficiencies in the plating or the preparation requirements to create greater consistency within the kitchen and a user-friendly approach on board aircraft,” Watson shares.
Signature Dishes That Soar
Among the standout offerings, Watson highlights the Beef Sirloin and beef croquette as a personal favorite. “It feels very modern yet classic,” he notes, praising its versatility across seasons. The bread-and-butter pudding also promises to be a crowd-pleaser, offering a comforting touch of indulgence at high altitudes.
Looking Ahead
As the Air Culinaire Worldwide London In-Flight Catering Team prepares to launch this new menu, passengers can look forward to a dining experience that not only satisfies their palates but also tells a story of local pride, culinary innovation, and sustainable practices. It is more than just a menu; it is a testament to Air Culinaire’s commitment to excellence in every aspect of in-flight dining.
Watson leaves us with a final thought: “It’s something we are proud of with lots of It’s something we are proud of, filled with carefully crafted, thoughtful, and inspiring dishes. Customers consistently using a current menu will always allow us to deliver the best results for their clients on board.”
With this new offer, Air Culinaire is not just serving meals; they are crafting unforgettable dining experiences that begin long before takeoff and linger in memory long after landing.
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