Delta A330-900 aircraft in flight

DO&CO secures first contract with Delta Air Lines

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Delta A330-900 aircraft in flight

As it looks to expand in the US, DO&CO has won its first contract with Delta Air Lines.

From 16 March 2021 DO&CO will be the airline’s sole Hub Caterer in Detroit (DTW) for the next 10 years. DO & CO will be responsible for the entire board service across all short and long-haul flights.

In a statement, the caterer said that its culinary expertise will “support Delta Air Lines in its vision to improve the in-flight customer experience. The Gourmet Entertainment provided by DO&CO invigorates Delta Air Lines distinctiveness and promises to enhance its reputation as a premium airline.”

The caterer will also bid for Delta Air Lines’ upcoming Hub tenders in 2021.

BA has resigned chef Tom Kerridge to oversee its gourmet pre-order menu for Euro Traveller

British Airways serves up pre-order gourmet food

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BA has resigned chef Tom Kerridge to oversee its gourmet pre-order menu for Euro Traveller

As part of its focus on the short-haul experience, British Airways is partnering with British chef, Tom Kerridge for its new Speedbird Café menu in Euro Traveller.

The dishes designed by Kerridge have been created with a special focus on British provenance. These include Warm Steak & Ale Pie; Ham Hock & Smoked Cheddar Sandwich; Spiced Cauliflower Tortilla Wrap (Vegan), Chicken, Bacon and Celery Brioche, and Brie Ploughman’s Sandwich (Vegetarian).

British Airways will continue to offer complimentary refreshment, comprising a bottle of water and a snack, such as a breakfast bar or crisps introduced in response to the pandemic, alongside its new Speedbird Café pre-purchase menu, hosted on its in-flight retail site www.highlifeshop.com.

Speedbird Café will launch as a pre-order proposition, which will allow customers to customise their journey by purchasing food, drink and in-flight retail items up to 12 hours before departure. It also helps the airline in its efforts to reduce onboard waste as part of its commitment to net zero emissions by 2050.

The airline will also be introducing another BrewDog IPA, exclusively available for British Airways’ customers. The Scottish craft brewery has developed another exciting blend for the airline called JetSteam, following on from the limited edition Speedbird 100.

Elsewhere, the airline will also be moving to the next phase of its on-board catering experience in Club Europe and on all long-haul flights from 20 January 2021, following the temporary introduction of minimum-contact meal boxes to keep customers safe during the Covid-19 pandemic. The airline’s culinary teams have been working with caterers, DO&CO, to develop new menus in its Club Europe and all other long-haul cabins, as well as adapting the meal service to reintroduce china and glassware.

Chef Tim Boury has re-committed to designing menus for Brussels Airlines

Brussels Airlines and chef Tim Boury renew collaboration for 2021

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Chef Tim Boury has re-committed to designing menus for Brussels Airlines

Brussels Airlines is to continue its culinary collaboration with Belgian chef Tim Boury to create gastronomic experiences for Business Class customers on its long-haul flights.

Following a successful first collaboration in 2020, Boury returns to create four different menus throughout 2021 for Brussels Airlines’ Business Class guests on intercontinental flights.

“We operated a reduced number of flights this year, due to the COVID-19 pandemic, so we unfortunately have not been able to share Tim’s kitchen with our wide audience of customers. The guests who did get to enjoy Tim’s culinary treats, raved about the quality and taste. That is why we decided to renew our collaboration. We are very happy that Tim decided to accept the challenge again and we look forward to top-notch Belgian cuisine on board of our flights,” commented Tanguy Cartuyvels, Head of Customer Experience and Product at Brussels Airlines.

Boury will work with local and seasonal produce to promote Belgian gastronomy.

For the first months of the year, Boury has devised a menu consisting of an apéro bite made of Gougères Brokkeloud Roeselare cheese, a choice of brioche with smoked eel and chicory or braised veal tenderloin served with rocket and stuffed tomato as a starter, followed by three choices for the main course: Veal cheek with fondant potatoes, cauliflower and Brussels sprouts or cod fish with pumpkin, vadouvan spices and wild rice or a vegetarian lasagne with parsnip, celeriac, Jerusalem artichoke and porcini mushroom. The meal is rounded off with a dessert of white chocolate, banana and blackcurrant.

Salmon Miso Yaki : rilled miso-marinated salmon fillet, shiitake mushroom, carrot, snow peas, and shredded tamago on Japanese rice,

JAPAN RAIL CAFÉ offers diners chance to savour JAL in-flight meals

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Salmon Miso Yaki : rilled miso-marinated salmon fillet, shiitake mushroom, carrot, snow peas, and shredded tamago on Japanese rice,

In a collaborative first, JAPAN RAIL CAFÉ, a travel-themed cafe operated by the East Japan Railway Company, and Japan Airlines (JAL) are giving diners a limited one-month opportunity to enjoy a selection of in-flight meals in the café, and opportunity to purchase exclusive JAL merchandise.

Kentaro Dobashi, Vice President and Regional Manager of Japan Airlines Singapore said: “This partnership represents the timeless synergy between two industries—air and rail—that is so instrumental to a memorable travel experience in Japan. We are delighted that our friends in Singapore will be able to relive happy moments—whether it is the anticipation of arrival while enjoying a meal onboard or purchasing a memento of your journey—through dining at JAPAN RAIL CAFE.”

Prepared by SATS, Japan Airlines’ in-flight caterer in Singapore, the meals are strictly limited in quantity, with only 600 meals available during the month-long promotion. Served on JAL trays and compartmentalised into two appetisers, a main and dessert, these two menu varieties were specifically chosen for their popularity among passengers.

Both choices come with Zaru Udon—chilled udon noodles served with wasabi and soba dipping sauce, Kobachi—a ‘small bowl’ or side dish of spinach, corn and shimeji mushrooms in a savoury broth, as well as JAL Signature Earl Grey Chiffon Cake.

The Salmon Miso Yaki Dainomono contains grilled miso-marinated salmon fillet, shiitake mushroom, carrot, snow peas, and shredded tamago on Japanese rice, while the Chicken Takiawase Tamago is a succulent chicken thigh with shiitake mushrooms, green beans, red peppers and shredded tamago on Japanese rice.

A choice of coffee (Hot Drip Coffee or Cold Brew) or tea (Hot Citrus Green Tea or Iced Citrus Green Tea) is included with the meal.

For every in-flight meal ordered, customers, who must be a Singapore citizen or Singapore permanent resident, get a chance to enter the grand lucky draw and win one of two JR East passes.

Until 31 January, customers can choose from 19 unique items that include JAL chopstick holders, Japanese stationery, tote bags, model planes as well as JAL branded golf balls and markers. The JAL Furoshiki (Japanese wrapping cloth) will also be available.

In addition, Japan Airlines’ Singapore-based cabin crew will be at JAPAN RAIL CAFE every Saturday and Sunday of January starting from 9 January, from 12pm to 6pm, to teach interested customers the art of wrapping gifts with furoshiki, as well as folding origami paper planes and cranes.

Customers who order the in-flight meal are also entitled to airfare discounts of up to 28%, valid or travel until 31 March 2022.

Passengers in Economy Class will be able to indulge in a festive meal of roasted turkey with mashed potatoes, green peas, baby carrots and cranberry jus lié prepared by Emirates’ award-winning chefs.

Emirates unveils festive onboard menu

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Passengers in Economy Class will be able to indulge in a festive meal of roasted turkey with mashed potatoes, green peas, baby carrots and cranberry jus lié prepared by Emirates’ award-winning chefs.

Until 31 December, passengers travelling from Dubai to select routes in Australia, New Zealand, the UK, Europe, the US, Brazil, South Africa and the Philippines, can enjoy a taste of Christmas on board.

Passengers in economy class will be able to enjoy roasted turkey with mashed potatoes, green peas, baby carrots and cranberry jus lié prepared by Emirates’ chefs. For dessert, Emirates will serve chocolate mousse with a Mandarin orange compote.

Customers in first and business class can enjoy roasted turkey breast and apricot stuffing, roast potatoes with creamy brussels sprouts with turkey bacon and cranberry jus lié. For dessert, passengers will be served festive sweets such as a Santa inspired chocolate cranberry cake or a chocolate gingerbread cake.

From 23-25 December, customers travelling in first and business class can enjoy mulled wine served with garnishes like cinnamon sticks, red currants and orange slices. In premium classes, customers can also enjoy a hot chocolate with special trimmings to customise as they wish like marshmallows, white and dark chocolate, strawberries and raspberries. The hot beverage is served with fresh Christmas bakes including cranberry, pistachio & white chocolate cookies, spiced gingerbread snowflake cookies and gingerbread houses.

On Christmas Eve and Christmas Day, Emirates’ cabin crew will give away edible holiday gifts in all classes: in first class – a special holiday cupcake; business class – gingerbread Christmas tree cookie with marzipan cane; economy – chocolate truffles.

Emirates’ in-flight entertainment system, ice, will also show Christmas favourites like Home Alone, Miracle on 34th Street and A Christmas Miracle, along with TV specials like the Christmas Episodes from the Big Bang Theory and Friends and Modern Family: The Last Christmas.

Virgin Atlantic is retiring its Boeing 747 fleet

Virgin bids farewell to its 747 with on-board pop up dining experience

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Virgin Atlantic is retiring its Boeing 747 fleet

Virgin Atlantic is giving aviation enthusiasts the chance to say farewell to its last Boeing 747 before it enters retirement.

Hosted at the airline’s Heathrow hangar on 12 December, during a three-hour experience, visitors will enjoy a full aircraft tour, including below deck and cabin crew and pilots sleep, areas of the plane the public rarely seen by the public. Additionally, they will enjoy a three-course a-la-carte meal, inspired by Virgin Atlantic’s on-board cuisine, from the comfort of their own Upper Class suite.

Proceeds from ticket sales will be donated to The Trussell Trust.

Virgin Atlantic pilots, cabin crew and engineers who have worked on the 747 will be present to provide first-hand accounts on what life was like on-board the jet.

Corneel Koster, Chief Customer and Operating Officer at Virgin Atlantic, commented: “The much-loved Boeing 747 has played an important role in Virgin Atlantic’s story.  It carried our first passengers to New York 36 years ago on our inaugural flight and over the years has transported countless millions of holiday-makers and business travellers safely around the world.  As we close this chapter and continue the transformation towards a cleaner, greener fleet, what better tribute than to showcase the Queen of the Skies one last time.  I’m delighted we’re able to offer this opportunity to a lucky few to be part of aviation history, before we say our fond farewells to this iconic plane.”

LSG is using VR for product presentations

LSG Group turns to VR for product presentations

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LSG is using VR for product presentations

To comply with social distancing rules and overcome travel restrictions, LSG Group is exploring the potential use of Virtual Reality (VR) and Augmented Reality (AR) during workshops when introducing concepts and products to its clients in the near future.

In order to bring dishes, trays and in-flight equipment into virtual reality, they must be professionally illuminated and photographed. From an elaborate main course to a simple bread roll, every single component is captured on a turntable up to 400 times in 10k resolution. These composite shots create a detailed digital image that looks photorealistic in virtual space. “In addition to digitising existing products, 3D prototypes of non-food products that don’t even exist yet can be created,” said Dr. Jan Christoph Meyer, Head of Global Product & Service Development at the LSG Group.

Virtual presentations can be conducted through VR glasses, controllers and other equipment provided to guests, which will help them navigate through the presentation room.  Where physical interaction is not possible, tool like Microsoft Teams or Zoom can be used.

Communication in VR is also possible as each participant is given an avatar through which he or she is visible to the other people in the room. This virtual twin can even carry things around, label whiteboards and sticky notes. It can also interact with the other participants and invite them to a private conversation in a separate room.

A smartphone or tablet can be used for augmented reality via a corresponding app such as Instagram or Facebook.

According to Robin Sippel, Head of Global Procurement Digitalisation, Data Management & Tools., VR and AR are not a substitute for real” product presentations. “We rather see the tool as a supplement to a conversation when touching, smelling and tasting do not play a central role. Of course, these are things that cannot be simulated even with the best 3D technology. At least not yet, I should perhaps say.”

LSGgroup logo

gategroup completes acquisition of LSG’s European operations

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LSGgroup logo

gategroup Holding has formally completed the acquisition of the European operations of LSG Group from Deutsche Lufthansa AG.

Financial details have not been disclosed.

This closing completes the transaction, which was announced on 9 December 2019, following its approval by the EU Commission. In compliance with its commitments to the European Union, gategroup has signed binding agreements to divest parts of its existing German in-flight catering operations, a minority interest in an in-flight catering kitchen at Brussels airport and some catering assets at Rome (FCO) and Paris (CDG) airports. gategroup expects to complete the divestments in Q1/2021.

The transaction comprises LSG’s in-flight catering operations in Germany, Switzerland, the Netherlands, Belgium, Italy and Spain as well as the global equipment business trading under the SPIRIANT brand. It also includes the European convenience food operations trading under the Evertaste brand, the Ringeltaube retail outlets as well as its European train catering and lounge operations.

“This milestone also marks the beginning of a new chapter for the LSG Group and everyone else who works in the same industry,” said LSG Group CEO Erdmann Rauer. “It is a different world full of unique challenges, but we are confident in the fact that together with our customers we will find the right solutions with the same creative spirit, dedication and hard work that has brought us this far.”

gategroup will introduce a new Lufthansa-dedicated Studio 50/8, a culinary think tank and exclusive house of inspiration. This is one example which shows the joint passion and commitment of Lufthansa and gategroup to enhance customer experience from end-to-end and with this, defining a new airline catering industry standard.

Swiss-TasteofSwitzerland_Rindsentrecôte-Tataki mit Senf-Chutney_Business Class

SWISS introduces Canton Fribourg cuisine onboard

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Swiss-TasteofSwitzerland_Rindsentrecôte-Tataki mit Senf-Chutney_Business Class

SWISS is introducing the latest creation under its SWISS Taste of Switzerland in-flight culinary programme.

From 2 December until the end of May 2021, the first and business class guests on long-haul services from Switzerland will be to enjoy typical cantonal specialities accompanied by selected regional cheeses.

The meals have been concocted by Alexandra Müller, head chef at the Romantik Hôtel L’Etoile in Charmey, Canton Fribourg.

For SWISS’s First Class customers Müller has created a selection of starters and main courses that include leek with egg yolk cream and truffle vinaigrette followed by venison with a Cuchaule crust and Botzi pear, a well-known Canton Fribourg delicacy. And for dessert SWISS First travellers can choose from a white and dark chocolate Toblerone mousse with Breton biscuit crumble or meringues from local bakery Angélo Rime with double cream and a Mirabelle plum compote. SWISS will also be offering its passengers further popular specialities from the Fribourg region in the form of saucisson du Vully and moitié-moitié fondue.

Long-haul business class travellers from Switzerland will be offered a starter of beef entrecôte tataki with a beetroot-pear salad and Gruyère blue cheese. Alexandra Müller’s main-course creation is a braised beef brisket with demi-glace and sweet potato purée. Business dessert is a yuzu lemon meringue pie with Canton Fribourg’s famous Gruyère double cream.

Both SWISS first and SWISS business travellers can sample a 15-month-matured Gruyère Vieux AOP, a Vacherin Fribourgeois Vieux AOP or a Bleu de la Gruyère, all produced by small local cheesemakers.

SWISS’s “SWISS Taste of Switzerland” concept, which has been running since 2002, invites a different Swiss-based chef every three months to help showcase Switzerland’s culinary variety by devising locally-inspired in-flight meal creations. In a first for the programme, Alexandra Müller’s Canton Fribourg concoctions will be featured on board for a six-month period, until the end of May 2021.

Finnair has partnered with K-Store to sell its signature blueberry juice

Finnair sells signature drink across Finland

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Finnair has partnered with K-Store to sell its signature blueberry juice

Finnair has made its signature blueberry juice drink available to buy in K-group grocery stores across Finland.

First introduced in 2014, the airline serves approximately one million litres of the drink on board Finnair flights every single year.

Finnair’s branded blueberry juice drink is produced in Turku on the southwest coast of Finland, by leading European juice producer, Eckes-Granini.

In keeping with Finland’s and Finnair’s commitment to sustainability, the airline’s blueberry juice is manufactured with 100% renewable energy.

Marika Nieminen, VP Finnair Kitchen, said: “Blueberry juice has been a distinctive part of the Finnair customer experience and it is loved by many of our customers.

“We wanted to offer this delicious drink, which has become a firm favourite of the Finnair in-flight experience to our customers who have a taste for travel and want to enjoy Finnair from the comfort of their own homes.”

In October, Finnair began selling ready-made Business Class-inspired meals in supermarkets so customers could enjoy a ‘Taste of Finnair’ in their own home.

As well as offering those missing flying the ability to recreate the inflight dining experience on the ground, the initiative also helped secure the jobs of catering staff who were called back from furlough, because of the pandemic.