Industry Update
ONBOARD CATERING
Taste test for BA's fish and chips
British Airways has been given the stamp of approval for its onboard fish and chips by the chef/proprietor of one of Britain’s best fish and chip shops, Quayside. Stuart Fusco, chef of the award-winning
Quayside restaurant based in Whitby, North Yorkshire, taste-tested the specially created fish and chip supper for BA and has been helping boffins at the airline get a better batter at 35,000 feet for its first- ever, onboard fish and chips. The specially-created fish and chip supper is supplied by Green Gourmet for service on British Airways' longest short-haul flights from Heathrow to destinations such as Athens, Larnaca, Istanbul, Sofia and St Petersburg. Fusco's shop was named ‘Best in
Britain’ in the National Fish and Chip Awards 2014 and he said: “Cooking up a good batter onboard presents some unique challenges, but fish and chips is one of our most iconic British dishes so passengers expect it to be as good in the air as it is on the ground. British Airways has created a delicious meal to rival even the best fish and chip shops, which is very impressive at 35,000 feet.”
greengourmet.co.uk ba.com
ONBOARD CATERING
Cult wines for Korean Air's First
Korean Air is now serving Australian premium wine in First. The Col Cross Shiraz is being served on its Oceania routes, including Sydney, Brisbane, Auckland and Nadi. The airline is also serving French and Californian wines on these routes. Col Cross Shiraz comes from the Haselgrove Winery in McLaren Vale and features a deep garnet-purple colour and gives pronounced wild berry notes with hints of smoked cured meat and raw wood spice with a hint of chocolate. Medium-bodied, it is matured for almost 18 months in oak barrels and is known as one of Australia's 'Cult Wines' recommended by Robert Parker's Wine Advocate. 'Cult Wines' are regarded as trophy wines. They are produced in limited quantities and get great reviews from wine critics. Korean Air purchased 600 bottles of Col
Cross Shiraz 2011 out of the 1221 bottles produced that year. In addition, Korean Air’s First and Business passengers on international routes are being offered one of the finest champagnes in the world – Perrier-Jouët.
haselgrove.com.au koreanair.com
ONBOARD CATERNG
New faces join the En Route team
Travel food solutions supplier En Route has seen a series of new appointments in its global offices. Ayong McWhorter rises to vp operations USA in its Atlanta office, having previously worked in a technology in practice role. She has over 15 years of experience in the industry, including roles at Korean Airlines and gategroup, and will lead the operations, supply chain and procurement divisions for En Route’s growing US market. In En Route’s Dubai Office. Cécile Beugnot has been appointed business development manager, having previously worked at Répertoire Culinaire, a Dubai-based French company that distributes fine food to luxury hotels and restaurants in the UAE. Martin Hambleton is now head of
procurement and innovation in the UK. He joins from Elior UK PLC and also spent seven years at EAT. Martin will head up the new product development team, with a remit to further develop innovation, sourcing and procurement. Also in the UK, Nasreen Mussaji joins
from Chiltern Foods Ltd., and will serve as technical manager. She has over nine years of experience, including designing food production facilities. Nasreen will look after daily technical requirements.
en-route.com
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