BEST OF BRITISH
"The Olympics offered us a great opportunity. We worked with a great Devon chef, Simon Holstone who was mentored by Heston Blumnethal. We worked as a team alongside Gate Gourmet to ensure consistency in big numbers for long haul routes. "We are just about to adjust our main course salads for the summer and are finding more call for salads and less call for beef. We were looking for a salad dressing that was rapeseed oil and British vinegar but it did not exist. I then met up with Laura King of Kings Fine Foods and she went away and sourced the ingredients and we had a chef develop the recipes. We are now using around 200,000 bottles a month, changing the recipe every two or three months. It is certainly going down well." King confirmed: "The whole journey
for Kings has been really exciting as we’re now manufacturers of some outstanding quality products. The end product was a beautiful square-design bottle, made by M & H Plastics of Suffolk, containing a stunning British rapeseed oil with apple balsamic vinegar." Since then the range has increased
to include a honey mustard dressing, and Laura is currently working on a cranberry dressing. The rapeseed and fruits for the vinegar are all grown locally and the dressings are bottled in Ely, Cambridgeshire. British Airways also serves traceable
Shetland salmon, British beef and British chicken. A popular treat is ice cream supplied to Club World by The Ice Cream Union which Tazzioli discovered at a food show. "They are a little producer offering extremely good ice cream with robust flavours," he said. John Davis, md at bd foods, believes
the recent food scares within the retail supermarket supply chain, where horse meat was found in products presented as beef, have helped increase airline and supplier focus on provenance. He said: "Airlines and their caterers
want assurances on exactly where their onboard catering comes from and the precise provenance of the ingredients. As huge users of food it has been difficult for them to achieve the degree of certainty needed to reassure passengers and this is certainly something they are increasingly focused on.
"This is good news for the British
"Airlines and their caterers want
assurances on exactly where their onboard catering comes from and the precise provenance of the ingredients. This is good news for the British"
Pictured: Bespoke cupcakes for Virgin from Raise; and an amazing food creation from Monty's Bakehouse
and for a company like ours which has a long history of using local suppliers for ingredients. We visit 95% of our suppliers and have on-going personal relationships with our growers, we know the farms and the procedures being used. In addition the UK has some of the highest food standards in the world. We are highly regulated through global certification and UK legislation and this means the British products carry a high level of trust and reliability." The company manufactures and creates high-quality meal accompaniments, from individual sauce and dressing portions to dip pots, chutneys for cheese boxes (currently onboard Thomson Airways) and soups. British ingredients used include British sugar, apples, blackberries, leeks, carrots and Jersey Royal potatoes plus the entire annual
A TASTE OF LUXURY “We serve an exciting range of
salad dressings and luxury products including the fi nest Caviar”
www.kingsfi
nefood.co.uk
6 Mill Farm Business Park, Millfi eld Road, Hanworth, Middlesex, TW4 5PY Direct Line: 020 8894 1111 Fax: 0208 894 3338
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