Reply To: Heston Blumenthal tackles airline food

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Funnily enough there are two airlines that could have been looked at for food that do things quite differently:
– Austrian has a cook on board for business class in long haul and a far larger galley as a result, as more effort is put into seasoning and preparing the food. It is light years ahead of others, just shame the hard product is sub-standard.
– Air NZ is installing induction ovens in its new 777-300ERs so it can actually cook steak, fish and eggs properly from scratch in Business Premier. A toaster has been installed as well. Apparently premium economy and economy will also have in between meal snacks like pizzas and burgers able to be made on demand.

I’ve flown Austrian long haul 3x in business and the food has always been the best part of the experience. I have yet to try Air NZ’s new offering (except as part of a ground tasting sampling), but it seems very promising.

Heston’s approach is very innovative as well, but it isn’t the only way to get around reheated tastelessness.

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