What tosh. See chapter 4 on Passenger appetite and behaviour in my 2004 book ‘Flight Catering’, or the chapter I wrote with Dr. Lumbers on this topic in Robert Bor’s book ‘Passenger Behaviour’. This is possibly the “scientific research” that Blumenthal briefly referred to in the programme. Singapore Airlines have a pressurised room in their flight kitchen that enables them to dehydrate the air and reduce the pressure so that it replicates onboard conditions. They use this to taste wine and new menu items. Everyone in the industry knows this – don’t they? Like I said – tosh Heston.