V-Flyer

I really hope it tastes as good as it looks, definitely my type of food. Thanks for the info.

Jilly

Looks nice ,let's hope it's replicated at 38000 ft

Not wanting to place too much of a downer on this but why do VS feel the need to go to a former model that sees cooking (notice I do not call her a chef) as a second career?? Why not one of the up and coming or more famous chefs to debut their ideas
One thing the UK has a lot of is very, very good chefs.
I would prefer more substance than media hype in this arena.

Who was the last celeb chef who tried to 'improve' airline food?

Didn't Heston have a go on BA and totally fail? It seams they all have to have a 'go' at some point or another.

Airline meals no matter the cabin are mass catering made in factories not cooked to order and the chefs appear to forget that (it's the same when they try and do the same with school or hospital food)

And however artfully she may arrange a dish on a plate it won't ever be the same when it's stressed members of cabin crew trying to get dozens of meals out of the galley to UC passengers or 200 on trays in Y

LovingGold wrote:Not wanting to place too much of a downer on this but why do VS feel the need to go to a former model that sees cooking (notice I do not call her a chef) as a second career?? Why not one of the up and coming or more famous chefs to debut their ideas
One thing the UK has a lot of is very, very good chefs.
I would prefer more substance than media hype in this arena.

To be fair, she is a chef, trained by Pru Leith, but she chose to focus her career on baking and 'home style cooking', but make no mistake, she is a trained chef. She doesn't and hasn't, as far as I know, worked the restaurant circuit though.

Be interesting to see if We notice any difference.

Well that's the thing isn't it. Making food taste good at 30,000+ feet isn't easy. Our tastebuds perceive taste differently, probably our brains process differently too, and the flavour compounds in the food react differently at altitude under pressure. I believe Heston Blumenthal discovered that foods with good umami do well at altitude, and delicate flavours not so well.

That said, cooking and presentation as always, goes a long way.

LovingGold wrote:I would prefer more substance than media hype in this arena.

VS

Media Hype

Not living up to the fanfares....

Surely not.....

Bretty wrote:To be fair, she is a chef, trained by Pru Leith, but she chose to focus her career on baking and 'home style cooking', but make no mistake, she is a trained chef. She doesn't and hasn't, as far as I know, worked the restaurant circuit though.

Not sure attending a run of the mill cooking course is the same as being taken under the wing of the top chef, learning your trade via the restaurant circuit, but, I guess a diploma is almost like your city and guilds in catering
As others have said, food at 38,000 is very rarely as it looks at sea-level.
I guess we can always look forward to Ainsley Harriott creating our meals next.......

When is Ronald McDonald gonna have ago?

Can they just give me a voucher for an M&S sandwich?

Do we have any timeframe in when this will be implemented ?

julmops wrote:Do we have any timeframe in when this will be implemented ?

Well the VS(??) guy in the video seems to be saying that they will be rotating the menus over the next 12 months. Sound pretty immediate or very soon from that.

I think I would prefer to take a Marks and Spencer lunch meal with me on the plane! If the crew could plate it up for me that would be even better. I may try this next flight, will I be the first UC pax to bring their own food on board

As a GF flyer the food is truly awful, on my last flight the starter was leaves (no cucumber, tomato, avocado etc)

The main was Chicken al la Carboard, with a small potato cut into 8 segments

Never impressed with the food (liquid offerings on offer make me happy) yet they get it right on the ground to be fair.

Now I am going to check for a M&S at Gatwick!

Mark64 wrote:When is Ronald McDonald gonna have ago?

They can't even get it right at ground level , absolutely no chance in the air