There was a celebrity feel to the British Airways Club World restaurant at JFK last month as the airline unveiled the latest incarnation of its Sleeper Service between New York and London.

Two members of BA’s culinary committee – Richard Corrigan from The Lindsay House and acclaimed Indian chef Vineet Bhatia – prepared signature dishes, while fellow committee member Jancis Robinson MW chose the wines to accompany the dishes.

The fiercely competitive US routes have seen Virgin and British Airways constantly innovating in recent years, both in their on-board, flat bed products in Club World and Upper Class respectively, and on the ground, with spas and improved food.

The development of BA’s sleeper service has taken a number of stages, from fitting flat beds to eliminating obstacles to sleep.

Finally, this year, BA has been concentrating on serving a hearty meal before boarding so people are ready for sleep (and feel they are getting value for money by not missing out on food on board).

As a result, the lounge restaurant at JFK airport has seen a further upgrade.

The new dishes change each month and are on a three-month cycle, changing in winter and summer. Current examples include Richard Corrigan’s Wild Mushroom and Truffle Risotto and Vineet Bhatia’s King Prawn Masala.