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“I was utterly shocked by the numpty chef at Gate Gourment (BA’s third party longhaul catering supplier) who initially refused to concede that food tasted different at altitude, and secondly that all the tasting was of dishes prepared in regular ovens on the ground, and professionally served, which naturally bore very little resemblance to what ends up being served in the basic ovens by cabin crew at altitude.”

I was more shocked when the Fat Duck clientele caught the norovirus.

Give me boring food anytime.