On air dining, the UK award winning executive in-flight culinary specialist is revolutionising inflight dining with a ‘Farm to Flight’ concept by launching a new menu and encouraging their teams to visit farms and kitchens to create a lasting partnership with many of their suppliers.
The Farm-to-Fork movement is something that has grown considerably in the last couple of years, and now On Air Dining are taking it upon themselves to get people interested in learning the history behind what they are eating. Inviting their customers to learn the story behind the food in which is being served and eaten. Daniel Hulme and his team are hand selecting the best small businesses the UK has to offer allowing On Air Dining to continue delivering their commitment to providing the world’s best inflight experience, with also helping to support small businesses.
We had the honour of CEO, Daniel Hulme and his wife visit our greenhouses to tell them our incredible story and show them our extraordinary world. we are truly grateful to be apart of On Air Dining’s new idea launch of enhancing the inflight experience with the freshest, highest quality ingredients Nurtured have to offer. Having cooked for many celebrity’s such as The Rolling Stones and Tom Jones, we are over the moon to be a key player in the farm-to-fork movement.
“We are working with wonderful local and British suppliers to create some stunning dishes to delight passengers and take them on a culinary journey throughout Southern England. Partnering with Trenchmore in Sussex for Wagyu beef, to Dingley Dell pork from the east coast of Suffolk, as well as Cornish monkfish, Cromer crab and line caught seabass from the south coast, then finishing dishes with beautiful micro cress and herbs from Nurtured in Norfolk.” – Daniel Hulme, CEO On Air Dining.
Sample menu includes:
Read the full article here: https://blueskynews.aero/issue-495/On-Air-Dining-revolutionises-inflight-dining-with-Farm-to-Flight.html
On Air Dining