En Route International has ten years’ catering experience in the travel market and has an annual turnover of GBP12 million. It provides a range of premium quality products and boasts a growing client list which includes British Airways, Delta and Emirates. En Route also operates key distribution centres at two of the world’s busiest airports – London Heathrow in the UK and Hartsfield-Jackson Atlanta International Airport in the USA.

This latest deal represents a further investment in the airline catering sector by dnata, whose recent acquisitions in Alpha Flight Group Ltd and Wings Inflight Service extended the company’s international network to 75 airports in 39 countries.

“En Route is a niche player which offers highly creative and innovative food solutions, supported by robust logistics”, said Stewart Angus, Divisional Senior Vice President, Associated Companies. “It will continue to operate independently under the charismatic leadership of its Managing Director and founder, Alison Lessmann. We look forward to developing and growing the business and to expanding its capability elsewhere”.

“Becoming part of dnata brings a number of new opportunities to En Route and will undoubtedly enhance our ability to develop and distribute our products to a wider audience,” said Alison Lessmann, Managing Director, En Route. “That will enable us to both grow the business and provide greater opportunities and a secure future for our employees.”

For more information simply contact our sales team -  sales@en-route.com and we will be happy to assist you.

The first option is a duo of mini Brioche with Chicken Caesar, and Pain Forestier with smoked salmon and cream cheese. The second duo offers a vegetarian option of Brioche with Marinated Tomato, and a Fougasse with goat’s cheese and pesto.

The range has been created to offer a premium product to First & Business Class customers on British Airways. It also provides an alternative snack item or convenient meal replacement.

“Delicious served on board with a glass of champagne, these luxury mini sandwiches offer fantastic quality to the passenger and convenience for the crew.”
– Tracy Kellett, Sales Director

If you would like more information, or have a different flavour in mind please feel free to get in touch here – sales@en-route.com or via the contact page.

The event started Tuesday at 9am with the smell of freshly baked pastries and bread wafting from the En Route Stand.

By 12pm it was time to serve our latest yum.me meal, Mexican Beef and Bean Chilli. We appeared to attract not only those interested in our product range but also a lot of hungry techies from the other side of the arena! Everyone that tasted the chilli did however have one thing in common – they thought the taste was delicious.

At 2pm we served champagne, macaroons, mini éclairs and luxury mini sandwiches to celebrate the launch of our delicious new afternoon tea range.

The week flew by, and after packing up the stand we enjoyed celebrating Thursday night with some traditional German food and a toast (or two) to our week in Hamburg.

Overall we had a great show and were overwhelmed by the positive reaction to our new meal range. We look forward to seeing you all again soon!

The DBA was founded in 1986 to recognise, communicate and reward the integral role that design effectiveness plays in commercial success. We sit very proudly amongst some other DBA winners this evening such as Heinz, McDonald’s, Weetabix and Hellmann’s!

For more information about our brands why not drop us an email:
sales@en-route.com or visit our dedicated gallery!

-L. Schofield

My husband and I treated ourselves to a short stay in Sheffield, travelling by train. On the outward journey, along with our coffee, we were served with a pack of two chocolate macaroons. They were absolutely scrumptious!

We enjoyed our visit, especially to Chatsworth House and Gardens. Really didn’t want to return home yesterday – but were somewhat cheered up to find the macaroons on offer again on the homeward train.

Just wanted to say a big thank you.

-B. Mathews

“Going to IFSA, I didn’t know what to expect. It was my first exhibition and it couldn’t have gone better! I loved the atmosphere of the bustling hall and you couldn’t help but be mesmerized by our big red stand. 

Whether it was chatting to existing customers about new exciting prospects, talking with new potential clients about what the En Route team do and the solutions we provide, or offering a seat to weary feet passing by, our big red sofa was the place to be!” –Charlotte Clark, Product & Marketing Executive

Thanks to all who came we look forward to seeing you again soon!

From this month, passengers on Delta Air Lines’ BusinessElite cabin are being treated to a three-course meal devised by Chiarello, including dishes such as Pan Seared Filet of Beef with pesto, broccolini and carrot caponata; and Chicken Vendemia with verjus sauce, chive mashed potatoes and grilled asparagus.

Other world-famous chefs who have taken their talent to the airways include Charlie Trotter, who advised United Airlines in 2006; Gordon Ramsay, who acts as a consultant for Singapore Airlines; and Joel Robuchon, who keeps the Air France culinary team on their toes.

It seems the stakes are rising …