From awards to exhibitions to cheese hospitality, it’s fair to say we’ve had a busy and very varied 12 months.

Join us to look back over all we achieved in 2025!

January:

We kicked off the new year with a brand new photoshoot where we represented En Route in the new brand style, showcasing more of our passenger solutions than ever before. From cheese pairings to a bread and butter service, and from a first class breakfast tray to a retail on board bacon sandwich, we began the year shouting about the breadth of our offering (and we haven’t really shut up about it since!)

February:

In February, it was announced that our Fresh High Pressure Processing (HPP) Juices were shortlisted in the Best Onboard Beverage: Non-Alcoholic category at the Onboard Hospitality Awards. Launched on Emirates in June 2024, they deliver a fresh, high-quality taste while meeting the growing demand for healthier onboard options. With no added sugars, water, or preservatives, they’re as close to nature as you can get at 35,000 feet, so we were very proud to see our juices getting the recognition they deserve.

March:

March saw the roll out of some of our seasonal products across our airline partners. We saw two of our Easter Buns launched onboard Emirates flights: a traditional Hot Cross Bun, bringing all the classic flavours passengers know and love, and a Cinnamon Sugar-Topped Brioche with Currants which brought a more modern twist to the season.

April:

In April, we jetted off to Hamburg to attend WTCE, the leading global exhibition for inflight catering, passenger comfort and onboard services. It was a fantastic three-day event that allowed us to showcase our selection of passenger solutions across all cabin classes. Whilst we were there, we also picked up the award for the OBH Win for Best Onboard Beverage: Non-Alcoholic, for our 100% natural HPP Juices, which is now displayed proudly in our Windsor office.

 May:

Over 30 of the En Route UK team took on the Tough Mudder challenge in May, all in aid of Thames Hospice, a charity close to our hearts. Through mud, sweat and tears they stuck together and managed to raise a fantastic £3,179.

In May we also celebrated one year since we launched the rebrand of En Route. It gave us the fresh new look that we have today to help reflect who we are, what we stand for and where we’re heading.

June:

In June, we attended the International Cheese & Dairy Awards in Staffordshire. Sharron Allen, our Head of Category (Dairy), returned with another year of judging experience under her belt, while Carmon Muldoon, our Assistant Food Development Manager, stepped up for her first time on the judging panel. Lauren Casbierd, our Food Development Apprentice, joined as a steward, gaining hands-on experience and building her knowledge of all things cheese. (Which, if we do say so ourselves, we kinda know a lot about!)

July:

In July we headed back to Manchester, to set up at Emirates Old Trafford to provide our Cheese Hospitality at the England v India Women’s T20. We provided a comprehensive (and delicious) selection of the premium cheese that we put onboard Emirates’ first and business class cabins to offer a hospitality guests a taste of Emirates’ esteemed inflight cheese service, and it was a fantastic way to kickstart our summer of sports!

August:

Throughout August we were gearing up to launch our US Cheese Programme, which involved a whole lot of promotion throughout PR, podcasts, blog and social media content and round table discussions.

Up first was the PAX International round table discussion, which saw Nick Wiley, Managing Director; Georgina Mogridge, Head of Category Development; Michaela Gatt Floridia, Research & Insights Manager; Hannah Jordan, Head of Design & Packaging; and Andrew Sharp, Supply Chain & Procurement Director, having an in depth discussion around all things cheese and En Route’s upcoming US Cheese Programme.

After this, Georgina Mogridge and Nicole Strachan, Head of Category – Bakery, joined Onboard Hospitality Magazine on their podcast to share further insights. A big pat on the back for our Marketing & PR team for that month!

September:

The IFSA Global Expo took place in early September, in Long Beach, California, and saw us launch our all-new US Cheese Programme. En Route’s award-winning cheese programme delivers the finest artisan cheeses from global suppliers, expertly sourced, cut and packed to guarantee freshness and consistency, and the team were honoured to be able to bring it over to the US and Canada this year.

October:

October saw our very own Sharron Allen, Head of Category (Dairy), representing En Route in Emirates’ international communications. This was a great opportunity to talk further about our new US Cheese Programme, and to highlight who En Route are to our colleagues. With on-the-fly script changes, and being way outside her comfort zone, she did a fantastic job.

November:

It was another non-stop month for us in November. Members of our APAC team along with Managing Director, Nick Wiley, headed over to the Onboard Hospitality Forum–Asia in Singapore to showcase how En Route’s end-to-end capabilities can help airlines deliver a richer, more distinctive passenger experience across the Asia Pacific Region.

As well as the showcase in Singapore, we also had a presence over in Dubai to support Emirates with our cheese hospitality programme at the DP World Tour, a four-day golf event from November 14-17, and then again at the Dubai Rugby 7s at the end of the month. This signed off our calendar of events for the year and gave our hospitality team the chance to sit down and rest their tired fee too!

December:

December gave us the time to reflect over the year: where we started, and more importantly, to look at the progress we have made. We’d like to thank all of our suppliers, customers and colleagues for their continued support and look forward to more of the same in 2026.