En Route UK

Cabin Gossip…

enroute — Fri, 20 Aug 2010 13:52:52 +0000

Forget the high street, it seems quality in-flight food is finally getting some airtime with a hefty new cookbook from Singapore Airlines.

Weighing almost a kilogram, Above and Beyond draws on the talents of the renowned chefs serving on the airline’s international culinary panel, which advises on all of its in-flight meals. It features five recipes from each of the panel’s eight chefs, including Australia’s Matt Moran, the UK’s Gordon Ramsay and Hong Kong abalone specialist Yeung Koon Yat.

If you want to check out the competition without flying anywhere, the book is available from http://www.krisshop.com/.

Great news!

enroute — Wed, 07 Jul 2010 09:30:24 +0000

Light bites are the future of eating out – which puts the travel industry bang on-trend. Recent research from Mintel Menu Insights reveals that snacks are the top order at restaurants. As a result, menu dishes using the words “snack,” “snackable,” or “snacker” have increased by a hefty 170% since 2007 and counting.

“Snacks are providing a huge opportunity right now for restaurants ranging from quick service to fine dining,” says Eric Giandelone, director of foodservice research at Mintel. “By innovating menus with various snacking options, restaurants can boost sales throughout the day and drive guest traffic during non-peak hours.”

…Let’s face it, it’s a trend that should pep up your onboard sales, too …

Check this out …

enroute — Mon, 05 Jul 2010 14:57:40 +0000

Hawaiian celebrity chef Sam Choy has unveiled his Asian-fusion menu for American Airlines’ new Chicago to Beijing service. Offered in premium class, the dishes-with-a-twist include sea bass with a ginger and soy sauce base; and steak filet cooked with a traditional demi glaze topped with hoi sin butter and a garlic crust.

Chef Choy explains: “I could have just done Chinese food, but that would only appeal to people who are accustomed to it. Today’s traveller is smart, so I needed to do a fusion – cuisine with a hint of Chinese but a Western delivery, or vice-versa. It was important to find a happy medium – ying and yang.”

Strange But True

admin — Mon, 07 Jun 2010 09:29:30 +0000

If you want an insight into what your passengers might secretly crave when flying solo, dip into “What we eat when we eat alone: stories and 100 recipes” by Deborah Madison and Patrick McFarlin.

Confessions include such peculiarities as fried Spam and grape jelly; ice-cream with sea salt; and mashed potatoes with brownie bites.

It certainly shows that when people are alone and free from the fear of being judged they aren’t afraid to experiment. It also proves that there’s no accounting for taste…

Kitchen Gossip

admin — Mon, 07 Jun 2010 09:28:07 +0000

“Compete with the street” takes on a new level of meaning for airlines as multi-Michelin-starred chef Pierre Gagnaire returns to Tokyo, Japan, to open his eponymous restaurant at the ANA InterContinental hotel.

Be warned …Now your well-travelled first-class passengers will be honing their palates at his restaurants in London, Dubai, Seoul, Hong Kong, Las Vegas and in France’s ski resort of Courchevel as well as his flagship three-Michelin-starred restaurant in Paris. Should keep everyone on their toes.

Success at ITCA Cologne 2010

admin — Sat, 20 Mar 2010 11:00:44 +0000

After a great 2010 exhibition we look back at some of our highlights.

Click link below to view pdf.

Jeroboam Winner at ITCA

admin — Fri, 12 Mar 2010 11:00:27 +0000

One lucky winner took home a Jeroboam of Nicolas Feuillatte Champagne

Click image below to see more.

Oh What a Night…

admin — Thu, 28 Jan 2010 11:00:48 +0000

Lorna and Amanda’s leaving party.

Click below to view pdf.