Exhibition Review
cuisine, Axel drew a good crowd and showcased some of the delicious menus he has created for Air Berlin and Frankenberg. Prospective Sansibar diners usually have to reserve a table weeks in advance, but visitors got to sample his freshly-prepared gourmet creations fresh from the pan – served by Air Berlin stewardesses. Next came a battle of wits hosted by
our columnist Jeremy Clark debating the proposition: “This house believes well- being in the air is about healthy nutrition”. Argued by Tina Andreasson, of MV Food & Services, and passenger experience expert, Keith Yates, promoting a health drive on airlines; with Andy Campen, of Service by Design, and Anders Westerholm, of Swedish Gourmet Academy, supporting the 'give them what they want' approach. The lively head to head (see over)
concluded with the opinion that airlines can offer both healthy and satisfying food for all types of passengers. To prove the point, some healthily constructed pizzas were distributed around the audience supplied by MV Food & Services.
A touch of luxury Who wouldn’t swap places with former Onboard Hospitality editor, Mary Gostelow, now of
girlahead.com, who travels 300 days a year in search of sensational luxury. Always looking for 'luxury that makes you feel better’ Mary revealed insights into what’s new and stylish in the world of luxury travel lifestyles. Her presentation showcased stunning
hotels that can teach a lesson to all those seeking to meet the needs of luxury travellers. “Luxury is the opposite
"The products present are set to shape the travel catering scene in the years to come." Archana Sharma, exhibition manager
of commodity” Mary explained and it is definitely NOT about bling. Mary highlighted the little touches and
clever customer service that make luxury truly luxurious. Branding, she accepted, can work but personalisation always works – people love to be greeted by name, she said, as shown by the 75% repeat visitor rate at One&Only where they have developed this into an art form.
Previous page: Walking the stands; Centre Jeremy Clark and Chef Axel Henkel This page: Chef Simon Ferniot and (right) Chef Axel and Kevin Byrne, of Frankenberg, in action.
Tasty treats There were two chef demo sessions on the Wednesday afternoon. The first featured the Ferniot brothers, Simon and Vincent, who have transferred their ‘meal in a jar’ concept from their Paris restaurant to onboard service for SNCF’s SVG in France, in collaboration with Newrest. The brothers created quiche lorraine,
grilled leek salad and a caramel and vanilla dessert during the demo, all served in a glass boca jar. "It's simply good cuisine in a jar" they explained. No knives are required to eat the dishes, only a spoon and fork, and the ingredients can be cooked in the jar so they are easy to portion. The glass jar element gives a whole new meaning to food transparency: "It is food you can see - so you know what you are going to get." Willie Pike, Masterchef and member of the DHL Food Innovation Council, gave an engaging presentation to a packed house too, showcasing four dishes and some mind-blowing culinary skills. Created for us was a tasty hors d’oeuvre of a duck confit and paté on brioche and a light and easy-poached timbale of salmon and sole with a lobster centre. This was followed by a poached boudin of quail and Stornaway black pudding and a very appealing dessert of pear tiramisu with lemon cream cheese ice cream. But the showstopper was the pulled sugar demonstration to garnish the chocolates.
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